Tag Archives: The Pioneer Woman

Your New Favourite Fish Dish: The Pioneer Woman’s Crispy Cerveza Battered Cod

We love a classic fish and chips recipe as much as the next person — but if you’re looking to up your kitchen (and seafood) game, make this crispy, battered fish dish from Ree Drummond herself.

Two pounds of fresh cod is simmered in Mexican lager-infused spicy seasonings, while homemade charred lime crema is the perfect topper in addition to the napa cabbage, onions, flour tortillas and lime wedges. Although it might take a little longer than the average dish, go ahead and break out that deep-frying thermometer and get started! Bon appetit!

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

The Pioneer Woman’s Crispy Cerveza Battered Fish

Total Time: 1 hour
Yields: 6 servings
Special Equipment: a deep-frying thermometer

Ingredients:

Crispy Battered Fish

Vegetable oil, for frying
2 1/2 cups all-purpose flour
1/3 cup cornstarch
1 Tbsp kosher salt
2 tsp cayenne pepper
1 tsp smoked paprika
1 tsp baking powder
1 tsp freshly ground black pepper
Two 12-ounce bottles Mexican lager
2 lbs cod, cut into 1/2-by-1 1/2-by-3-inch sticks

Related: This Bold 5-Ingredient Sheet Pan Steak Supper From The Pioneer Woman Will Brighten Your Table

Serving

12 flour tortillas (7-inch)
2 cups shredded napa cabbage
1 cup finely diced red onion
1 cup fresh cilantro sprigs
1 cup lime wedges
Charred Lime Crema, recipe follows

Charred Lime Crema

2 jalapenos
1 small white onion, peeled and cut into 1/4-inch rounds
2 Tbsp olive oil
1 cup fresh cilantro leaves, plus more for garnish
Kosher salt and freshly ground black pepper
1 cup Mexican-style crema
1 lime, zested and juiced ‘

Related: The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

Close-up of Crispy Cerveza Battered Fish

Directions:

1. For the crispy battered fish: Preheat the oven to 200°F. Fit a wire rack in a baking sheet; set aside.

2. In a large pot, heat 2 inches of vegetable oil over medium-high heat to 375°F.

3. Make the batter: In a large bowl, whisk together the flour, cornstarch, salt, cayenne, paprika, baking powder and pepper. Add the beer and whisk until smooth.

4. Working in 2 to 3 batches, coat the fish in the batter. Carefully transfer the battered fish to the hot oil. Fry each batch for 4 minutes, flipping halfway through. Remove the fried fish to the wire rack on the baking sheet to allow the oil to drain away. This will ensure it stays crispy. Transfer the baking sheet with the fish to the oven to keep warm while you get everything else ready. The fish can sit in the oven up to an hour staying warm.

5. For serving: Wrap the tortillas in foil and place in the oven to warm for 10 minutes.

6. Unwrap the tortillas and serve alongside the fish and all the fixings: cabbage, red onion, cilantro, lime wedges and Charred Lime Crema.

Charred Lime Crema

1. Heat a grill or grill pan over medium-high heat.

2. Toss the jalapenos and onion rounds in the olive oil in a bowl. Grill the jalapenos and onion rounds until charred all over, turning as needed, about 5 minutes total. Place the jalapenos in a bowl and cover tightly with plastic wrap for 10 minutes. Set the onions aside.

3. Cut the jalapenos in half, remove the stems and seeds and gently scrape off the charred skin. Roughly chop the grilled onion rounds.

4. Combine the jalapenos, onion, cilantro and some salt and pepper in a food processor. Pulse in 2-second increments until finely minced.

5. Whisk together the crema and lime zest and juice in a medium bowl. Add the jalapeno-onion mixture to the bowl with the crema and fold everything together until fully incorporated.

6. Pour into a serving dish and garnish with cilantro leaves. Serve as a flavorful topping on your favorite tacos.

Watch the full how-to video:


Want to spend less time in the kitchen and more time with your family? The Pioneer Woman’s top cooking tips for easier weeknight dinners will help you get started.

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

Ham and Collard Greens Star in This Tasty Soup From The Pioneer Woman

Ever wonder how to cook collard greens? We’ve got the perfect comforting dish for your first attempt. Collard greens have seen a resurgence in popularity of late, and The Pioneer Woman herself has an easy soul food recipe you can quickly whip up on a busy weeknight.

Crisp bunches of collard greens, diced ham, navy beans and a spicy kick from minced jalapeno simmer together in a chicken broth for a must-try soup that is the ultimate example of comfort food. Sprinkle with fresh Parmesan cheese and consider grabbing a crusty artisan baguette for serving. Voila! This simple Ree Drummond masterpiece is one of our favourite Pioneer Woman recipes.

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

The Pioneer Woman’s Ham and Collard Soup Recipe

Total: 35 minutes
Yields: 8 servings

Ingredients:

2 Tbsp salted butter
2 Tbsp olive oil
2 cloves garlic, minced
1 large yellow onion, thinly sliced
1 jalapeno, stemmed, seeded and minced
2 quarts (8 cups) chicken stock
2 lbs ham, diced
2 tsp kosher salt
1 tsp freshly ground black pepper
3 bunches collards, stems removed, chopped
Two 15.5-ounce cans navy beans, drained and rinsed
1 Tbsp apple cider vinegar
1 cup freshly grated Parmesan
1/4 cup fresh parsley, chopped
Crusty artisan baguette, torn into pieces, for serving

Related: The Pioneer Woman’s Top Cookie Recipes to Satisfy Your Sweet Tooth

Directions:

1. Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.

2. Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.


Related: The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

This Bold 5-Ingredient Sheet Pan Steak Supper From The Pioneer Woman Will Brighten Your Table

When it comes to quick and easy five-ingredient meals, you can rely on The Pioneer Woman for a healthy and scrumptious weeknight option. With fresh cherry tomatoes, crunchy bell peppers and juicy cuts of boneless ribeye steaks, this bright and bold sheet pan wonder from Ree Drummond is everything you need in a well-balanced meat and veggie dish. *chef’s kiss*

Related: Simple and Satisfying Recipes That Use 5 Ingredients or Less

Steak Sheet Pan Supper

Active Time: 20 minutes
Total Time: 20 minutes
Yields: 2 servings

Ingredients:

2 red bell peppers, cut into thick rounds
2 yellow bell peppers, cut into thick rounds
1 large yellow onion, cut into thick rounds (large rings only)
2 cups whole cherry tomatoes
Two 12-ounce boneless rib-eye steaks, about 1 1/2 inches thick
4 tsp Montreal steak seasoning
4 Tbsp olive oil
4 Tbsp salted butter
1 loaf crusty, artisan-style French bread, for serving

Related: The Pioneer Woman’s Cheesiest, Most Comforting Recipes Ever

Directions:

1. Position an oven rack on the highest level in the oven. Preheat the broiler on high.

2. Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.

3. Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren’t touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.

4. Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.

5. Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.

Watch the How-To Video for Steak Sheet Pan Supper


Want to spend less time in the kitchen and more time with your family? The Pioneer Woman’s top cooking tips for easier weeknight dinners will help you get started.

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

When it comes to quick and easy meals, you can rely on Ree Drummond for an instant classic family staple. With a plethora of diverse palate-pleasing spices and hearty beans and cheeses, this one-pot wonder from The Pioneer Woman is everything you need from an easy chicken-forward chili recipe. Bon appetit!

Related: Ree Drummond’s Best Holiday Desserts (From Cookies to Cheesecake)

The Pioneer Woman’s Fast White Chicken Chili

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yields: 6 servings

Ingredients:

1 Tbsp ground coriander
1 Tbsp ground cumin
2 tsp dried oregano
½ tsp paprika
½ tsp crushed red pepper flakes
1 tsp kosher salt
½ tsp freshly ground black pepper
3 Tbsp olive oil
4 skinless, boneless chicken breasts (1 ½ to 2 pounds total)
3 cups low-sodium chicken broth
½ cup heavy cream
2 Tbsp masa harina
Two 15-ounce cans cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles, drained
One 10-ounce bag frozen corn
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges

Related: 100 Popular Chicken Breast Recipes You Need to Try

Special Equipment: Pressure cooker

Directions:

1. Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.

2. Add olive oil to a pressure cooker, set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.

3. Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.

4. Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.

5. Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.

6. Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

Related: The Pioneer Woman’s Cheesiest, Most Comforting Recipes Ever

Watch the How-To Video:


Want to spend less time in the kitchen and more time with your family? The Pioneer Woman’s top cooking tips for easier weeknight dinners will help you get started.

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

Chicken Fajita Salad

Ree Drummond’s Crowd-Pleasing Chicken Fajita Salad is a Show-Stopping Main

You may not believe it, but Ree Drummond has taken everything you love about chicken fajitas and created a healthy, family-sized meal salad that will please your eyes and your taste buds. Once you’ve grilled your chicken, bell pepper and corn, arrange them on a bed of romaine and butter lettuce along with avocado, lime and Cotija cheese, then finish it with a homemade cilantro-lime dressing. It’s a simple yet impressive dish that will let you show off your presentation skills. Make The Pioneer Woman’s chicken fajita salad the centerpiece on your dinner table tonight, and watch your family devour every morsel!

Related: The Pioneer Woman’s 25 Cheesiest Recipes Ever

Ree Drummond’s Chicken Fajita Salad Recipe

Total Time: 50 minutes
Serves:
6

Fajita Mix Ingredients:
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp garlic powder
1 tsp granulated sugar
1 tsp kosher salt
1/2 tsp red pepper flakes
1/2 tsp freshly ground black pepper

Salad Ingredients:
4 Tbsp olive oil, plus more for brushing the grill
6 boneless, skinless chicken breasts
2 red bell peppers, quartered
2 yellow bell peppers, quartered
3 ears corn, silks and husks removed, halved crosswise
3 avocados, halved and pitted
1/2 lime, for squeezing

Cilantro Lime Dressing Ingredients:
1/2 cup olive oil
2 Tbsp fresh cilantro, chopped
1 tsp lime zest plus 1/4 cup lime juice
1 tsp kosher salt
1/2 tsp chili flakes

Assembly Ingredients:
1 head romaine lettuce, leaves separated
1 head butter lettuce, leaves separated
1 bunch fresh cilantro sprigs, whole
1 pint grape tomatoes, halved lengthwise
4 limes, halved crosswise
1 wheel cotija cheese, broken into large chunks

Related: 15 Food Network Canada Chef Cookbooks You Need in Your Collection

Fajita Mix Directions:

1. Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl.

Salad Directions:

1. Heat a grill or grill pan over medium-high heat and brush with olive oil.

2. Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.

3. While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.

4. Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool.

5. Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning.

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

Cilantro Lime Dressing Directions:

1. Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified.

Assembly Directions:

1. Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.

Want to spend less time in the kitchen and more time with your family? The Pioneer Woman’s Top Cooking Tips for Easier Weeknight Dinners will help you get started.

Watch The Pioneer Woman and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

The-Pioneer-Woman-16-Minute-Honey-Garlic-Shrimp-Skewers

16 Minutes Until Dinner With The Pioneer Woman’s Honey-Garlic Shrimp Skewers

This sweet and garlicky skillet recipe is one of Ree Drummond’s all-time favourite 16-minute meals, and it’s easy to see why! The Pioneer Woman often enjoys this simple dish as a quick option when dining solo as it’s packed with flavour and zero-fuss.

Ree starts with a sticky-sweet glaze made of sriracha sauce, honey and crushed garlic and cooks up the shrimp in minutes. She serves it on a bed of wilted garlic spinach with a sprinkle of fresh parsley for a bright finish.

Related: The Pioneer Woman’s Best 16-Minute Meals

The Pioneer Woman's 16-Minute Honey-Garlic Shrimp Skewers

Honey-Garlic Shrimp Skewers

Active Time: 16 minutes
Total Time: 16 minutes
Serves:
2 servings

Ingredients:

Shrimp
1/2 cup honey
2 Tbsp sriracha
1 tsp crushed red pepper
3 cloves garlic, grated
1 lime, zested and juiced
2 Tbsp chopped fresh parsley
20 shrimp (16-20 count), peeled and deveined
Kosher salt and freshly ground black pepper

Spinach
2 Tbsp olive oil
12 oz baby spinach
2 cloves garlic, grated
Kosher salt and freshly ground black pepper

Special equipment:
4 metal skewers

Ree Drummond with honey-garlic shrimp skewers and glass of white wint

Directions:

1. Heat a grill pan over medium-high heat and a large skillet over medium heat.

2. For the shrimp: In a small bowl, mix together the honey, sriracha, crushed red pepper, garlic, lime zest and juice and 1 Tbsp of the parsley. Set the glaze aside.

3. Thread the shrimp onto 4 metal skewers, 5 shrimp per skewer. Season both sides with salt and pepper. Place on the grill pan and cook for 2 minutes. Flip the shrimp, brush the top with the glaze and cook for an additional 2 minutes. Flip the glazed side down, brush the top with the glaze and cook for an additional minute. Flip, glaze and cook until the shrimp are cooked through, up to an additional minute per side. Remove from the grill and drizzle with any remaining glaze.

Related: The Pioneer Woman’s Best Seafood Recipes

4. For the spinach: Meanwhile, heat the oil in the skillet and add the spinach and garlic. Season with salt and pepper and cook until wilted, about 1 minute.

5. Make a bed with the spinach on a serving platter. Top with the shrimp skewers and garnish with the remaining parsley.

The Pioneer Woman's 16-Minute Honey-Garlic Shrimp Skewers

Want more recipes from The Pioneer Woman? Ree’s got your cravings covered with her 30 best Tex-Mex recipes.

Ree Drummond Tomato Soup 2.0

Ree Drummond’s Tomato Soup 2.0 is a Feel-Good Pantry Staple Lunch

In her Staying Home special, Ree Drummond turns canned tomato soup on its head in this easy at-home recipe that’s comforting, simple and can be made with ingredients that you probably already have in your kitchen. Golden croutons made from thick-cut garlic-parmesan Texas toast make for the perfect accompaniment to this hearty lunchtime soup. The pantry-friendly dish starts with store-bought pesto, condensed tomato soup and dried herbs before Ree adds a large splash of heavy cream (if you have it on hand) to make for a creamy, velvety finish.

Related: Ree Drummond’s Easiest Dinner Recipes to Make This Week

The Pioneer Woman’s Tomato Soup 2.0

Active Time: 10 minutes
Total Time: 30 minutes
Serves:
6

Ingredients:

Garlic Bread Croutons
6 pieces store-bought frozen garlic cheese bread, cut into large cubes (about 1 inch)
1/4 cup freshly grated Parmesan

Tomato Soup
1/4 cup olive oil
3 Tbsp jarred pesto, plus more for serving
About 50 oz condensed tomato soup (I’m using one 26-oz can and two 10.75-oz cans)
One 14.5-oz can diced tomatoes
1/2 cup freshly grated Parmesan, plus more for serving
2 Tbsp sherry cooking wine
1 Tbsp dried parsley leaves
Kosher salt and freshly ground black pepper
3 to 4 Tbsp heavy cream

Directions:

1. For the garlic bread croutons: Preheat the oven to 425°F.

2. Toss the cubed garlic bread with the Parmesan and place on a baking sheet. Bake until golden and crisp, 7 to 8 minutes. Set aside.

3. For the soup: In a saucepot over medium heat, add the olive oil and jarred pesto. Cook the pesto for a couple minutes to allow the flavours to come out. Add the tomato soup, diced tomatoes, Parmesan, sherry, dried parsley and about half the amount of water listed in the soup can instructions. Season with salt and pepper. Bring to a simmer and simmer until heated through. Stir in the cream.

Related: The Pioneer Woman’s Cheesiest Recipes

4. Serve the soup in bowls and top with the garlic bread croutons. Sprinkle over some additional Parmesan and drizzle with pesto. Serve extra croutons on the side.

Want to finish off with something sweet? Try Ree Drummond’s rustic strawberry tart.

Ree Drummond’s Rustic Strawberry Tart is the Perfect Way to Celebrate Canada Day

Baking doesn’t always require hours in a hot kitchen, especially if you try something as quick and simple as The Pioneer Woman‘s rustic strawberry tart. Ree Drummond skips the homemade pastry and opts for store-bought pie crusts to cut down on prep time, then she fills it with ripe summer strawberries and bakes the tart for 30 minutes until golden. Topped with sweetened whipped cream, it’s the perfect dessert for your Canada Day celebration at home.

Related: Ina Garten’s Easy Recipes That Start with Store-Bought Ingredients

The Pioneer Woman’s Rustic Strawberry Tart and Sweetened Whipped Cream

Total Time: 1 hour (plus cooling time)
Serves:
6

Ingredients:
4 cups strawberries, halved
1/2 cup granulated white sugar
2 Tbsp all-purpose flour, plus more for dusting your work surface
1 tsp vanilla extract
1 tsp lemon zest
1 tsp lemon juice
2 store-bought pie dough crusts, thawed if frozen
1 large egg
1 Tbsp water plus a splash
1/3 cup apricot preserves
Sweetened Whipped Cream, for serving, recipe follows

Sweetened Whipped Cream:
1 cup heavy cream
1 tsp granulated white sugar

Related: The Pioneer Woman’s Best Summer Grilling Recipes

Directions:

1. Preheat the oven to 400°F.

2. Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. Set aside while you prepare the crust.

3. Lightly flour your work surface so the crust doesn’t stick. Unroll the pie crusts and lay one on the other, overlapping about halfway. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. It should be about 19 inches by 11 inches and fit on a sheet pan.

4. Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges; no more than 1/2-inch of dough should be cut away. (Discard the extra dough.) Transfer to a parchment-lined sheet pan.

5. Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Be sure they aren’t too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go.

Related: The Pioneer Woman’s 30 Most Popular Cake and Pie Recipes

6. In a small bowl, whisk the egg and 1 tablespoon water together. Use a pastry brush to lightly coat only the folded edge of the dough.

7. Place the sheet pan into the oven and bake the tart for 30 minutes. Rotate the pan halfway through the bake to make sure it bakes evenly. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through.

8. When the crust is golden brown, remove it from the oven. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.

Sweetened Whipped Cream:

1. With a whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and white sugar until it has formed soft peaks.

Related: Red and White Desserts to Celebrate Canada Day

If you’re looking for more of Ree Drummond’s kitchen shortcuts, check out The Pioneer Woman’s Top Cooking Tips for Easier Weeknight Dinners.

Watch The Pioneer Woman and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Food Network Canada Fall Schedule

Fall Lineup 2019: These Are the Shows You Can’t Miss

If the colder weather has you feeling peckish for some classic comfort foods, Food Network Canada has you covered with an array of delicious new and returning programming this fall.

What would the end of the summer be without new installments of our very own homegrown competition, Iron Chef Canada? The masterful culinary series returns for the second half of its first-season on Aug. 28, with plenty of respected chefs ready to tackle new ingredients in a Kitchen Stadium battle against Iron Chefs Hugh Acheson, Amanda Cohen, Lynn Crawford, Rob Feenie and Susur Lee.


Iron Chef Susur Lee and the Chairman Jai West on the set of Iron Chef Canada

That show isn’t the only one evoking nostalgic kitchen memories, though. Back following a seven-year hiatus is Alton Brown’s long-running series Good Eats. On Aug. 31 he’s back for an impressive 15th season that digs deep into the history of food and cooking with informative bits and sketches that we’ve definitely been craving. You could say Good Eats: The Return promises to be all that and a bag of chips.

Speaking of cravings, we’re also riding the end-of-summer sugar high with the introduction of Kardea Brown’s four-part Cupcake Championship on Sept 2. The series is guaranteed to hit plenty of sweet notes thanks to its jaw-dropping challenges and three-dimensional cupcake tableaus, which don’t just look good enough to eat but are… Or so we hear.


Kardea Brown on the set of Cupcake Championship

Cupcakes are just the beginning of the competition. Alex Guarnaschelli’s latest series, Supermarket Stakeout is as fierce as it gets. The Chopped judge steps out from behind the judges’ table to host the ruthless new series, in which chefs raid shoppers’ grocery bags in hopes of cooking their way to a $10,000 grand prize. The series kicks off Sept. 1, the same night we welcome longtime Food Network Canada personality Bobby Flay back on air.

BBQ Brawl: Flay VS Symon features the chef going head-to head with fellow Iron Chef Michael Symon in a four-episode competition that’s all about mentoring some of North America’s most respected barbecue challengers. The show isn’t Flay’s only new fall entry though—he’s sharing his taste buds with a culinary adventure series as well.

The Flay List hits closer to home as Flay welcomes his daughter Sophie along for the ride. The series, which kicks off Oct. 3, follows the duo as they introduce each other to some of their favourite places to eat classic dishes; it’s an exploration that is sure to make all of our tummies rumble.

The smorgasbord that is Food Network Canada’s fall programming doesn’t stop there. Come for the new (and new-ish) series, but stay for all of your returning faves. Your favourite in-the-kitchen shows are back with new, bold seasons featuring big flavours and the personalities you love.

Saturday, Sept. 7 is a big day thanks to the return of fan-favourites like Rachael Ray and 30 Minute Meals, Ina Garten and the 16th season debut of Barefoot Contessa: Back to Basics, and Ree Drummond and her The Pioneer Woman creations. That date also marks the 17th season return of The Kitchen, which kicks things off with a Brady Bunch-themed episode.


Rachael Ray is back with 30 Minute Meals

Then, on Sunday, Sept. 8, the meal continues with new seasons of Mollie Yeh’s Girl Meets Farm, Valerie Bertinelli’s Valerie’s Home Cooking, Giada DiLaurentiis’ Giada in Italy. The fourth-season debut of her other series on October 20th,  Giada Entertains.

It’ enough great shows to keep you full and satiated all fall season long, so you’d better come hungry.

Find all our show websites here.

Lasagna dish on a table

One Dish, Four Ways: Our Hosts Put Their Own Spin on a Classic Lasagna

Is there any dish more synonymous with comfort food than a good old fashioned lasagna? Fresh pasta, ooey gooey cheese, a rich sauce… It’s no wonder this dish is a fail-proof staple for beginner cooks and seasoned chefs alike. With the weather outside making us want to stay in and indulge, we’re thinking it’s time to gather around the table and put a spin on this classic meal. To get you inspired, we’ve lined up four irresistible variations on lasagna from our Food Network Canada hosts.

1. Anna Olson’s Roasted Vegetable Lasagna with Four Cheeses

This meatless recipe for roasted vegetable lasagna by Anna Olson, host of Fresh with Anna Olson, ups the ante on traditional lasagnas by including a four-cheese blend and delicious roasted carrots, parsnips and Roma tomatoes. You’ll be wondering how you ever managed with one-cheese recipes as you taste the distinct flavours of ricotta, Parmesan, Asiago, and Swiss Gruyere blended into a sauce and mixed with the vegetables between sheets of fresh lasagna.

2. Ree Drummond’s Slow-Cooker Lasagna

Plated lasagna dish

Chef and host of The Pioneer Woman, Ree Drummond offers up a delicious slow-cooker lasagna that’s heavy on flavor and light on prep work. A simple three-step recipe that has you combining your meat and cheese mixtures with layers of lasagna noodles (broken to fit your slow cooker), there’s little left to do but sit back in anticipation of this fool-proof dinner that’s sure to become a family favourite.

3. Giada De Laurentiis’ Spicy One-Skillet Lasagna

Lasagna in a skillet

Fans of easy-cook recipes will love this delicious one-skillet lasagna from Giada De Laurentiis of Giada Entertains. This recipe combines a medley of unexpected flavours ingredients like spicy Italian sausage, lemon zest and red pepper flakes to turn up the heat on this classic dish. With just one skillet needed to pull off this savoury spin on traditional lasagna, you’ll love the quick prep time – and easy clean-up!

4. Ina Garten’s Portobello Mushroom Lasagna

Portobello mushroom lasagna dish

Looking for a meatless lasagna recipe that doesn’t skimp on that hearty texture? Chef Ina Garten of the Barefoot Contessa has you covered with her Portobello mushroom lasagna . With rich ingredients like whole milk, butter, flour, Portobello mushrooms and Parmesan, this lasagna is every bit the indulgence you’d want from this classic dish, minus the meat.

Looking for more crowd-pleasing comfort food? Check out these must-try slow-cooker recipes and the cheese-stuffed recipes  that will have you drooling!

The Pioneer Woman's Chicken Skillet Lasagna

The Pioneer Woman’s Top Cooking Tips for Easier Weeknight Dinners

Let’s face it: you’ve got enough on your plate during busy weeknights. While we’d all love to be a master chef, the last thing you need at the end of a long day is to improvise an elaborate meal that sucks up your time and energy. Luckily, The Pioneer Woman has some tips and tricks for making weeknight suppers a cinch.

Get the recipe for The Pioneer Woman’s Skillet Chicken Lasagna

Simple Supper in a Skillet

Making a scratch-made lasagna can be a grueling day-long affair that blows through an array of pots, kitchen utensils, and cutting boards. Forget that hassle, and instead, make The Pioneer Woman’s Skillet Chicken Lasagna in a skillet! This one-pot, one-pan Italian favourite not only minimizes mess but cuts the prep time to 10 minutes. Plus, the dish reheats beautifully – just throw the leftovers in the fridge or freezer and it’s ready to go for weeknight meals. For another inspiring skillet dish that can be pulled together in 16 minutes flat, try Ree Drummond’s Pepperoni Chicken recipe.

The Pioneer Woman's Perfect Pot RoastGet the recipe for The Pioneer Woman’s Perfect Pot Roast

One and Done

One-pot meals are a lifesaver! It only takes 15 minutes to prep The Pioneer Woman’s Perfect Pot Roast, and then just “set it and forget it” on the stovetop.  Using a large pot or Dutch oven, let beef simmer in wine, fresh thyme, and rosemary for 3-4 hours until tender. Then, serve pulled or sliced alongside a savoury side, like Grilled Taters with Onion and Garlic. Freeze the leftover meat and make The Pioneer Woman’s Hot Hawaiian Beef Sandwiches for another meal!

DIY Dinner

The Pioneer Woman’s Beef Tacos makes meals easy and fun! Put a tasty taco bar on the table, featuring ground beef sautéed with spicy seasoning and fixings like Cheddar Jack cheese, tomatoes, and lettuce. Then start an assembly line and let the family create their own taco masterpieces.

The Pioneer Woman's Kale Pasta Mason JarGet the recipe for The Pioneer Woman’s Kale Pasta Mason Jar Salad

Mason Jar Salad

Take 15 minutes to prep The Pioneer Woman’s Kale Pasta Mason Jar Salad and you’ve got a speedy side for weeknight dinners. It’s easy: just layer pasta, kale, tomato, pine nuts, mozzarella, and olive oil dressing in a mason jar. When it’s time to dig in, shake up the jar, pour into a bowl, and serve family-style. It also makes a fun, portable lunch that the kids will love.

Make the Slow Cooker Your BFF

Slow cookers make cooking a breeze: just plug it in, flip a switch, and watch dinner cook while you take care of other business (like relaxing!). For a  crowd-pleaser, try The Pioneer Woman’s Slow-Cooker Bolognese. While you’re at the office, let the rich, tangy meat sauce braise for 6 hours in the crockpot, and then all you have to do is serve a scoop over spaghetti and add grated Parmesan, basil, and parsley. It’ll be ready when you get home, and you can freeze the leftovers for future weeknight dinners.

Hot Hawaiian Beef SandwichesGet the recipe for The Pioneer Woman’s Hot Hawaiian Beef Sandwiches

Cook Once, Eat Twice

If you’re making a meal, why not cook once but eat twice? Turn pot roast leftovers into The Pioneer Woman’s Hot Roast Beef Sandwiches. A comfort classic, each sandwich is layered with provolone, sliced beef, and Ree Drummond’s homemade dressing. Pro tip: assemble a batch the night before and refrigerate for the next day’s dinner. Eating with your hands is a guaranteed hit!

Get the recipe for The Pioneer Woman’s Spanish Baked Salmon

Sheet Pan Supper

Meals that use multiple pots and pans make kitchen clean-up a hassle. Minimize mess with The Pioneer Woman’s Spanish Baked Salmon: this lightning-fast feast only requires one sheet pan to turn salmon fillets, croutons, red peppers, and green olives into a Spanish-inspired feast. It’s so easy that you’ll be tempted to use a sheet pan every night.

Breakfast For Dinner

Who says you can’t have breakfast for dinner? The Pioneer Woman’s Potato Hash makes a mouth-watering meal anytime and takes only 5 minutes to prepare. Topped with fried egg, russet and sweet potatoes are mixed with red bell peppers, yellow squash, onion, and zucchini. This tasty hash is everything!

The Pioneer Woman's Potato HashGet the recipe for The Pioneer Woman’s Potato Hash

Save the Scraps

Don’t toss the scraps – save ‘em for your next recipe! With The Pioneer Woman’s Roasted Potato Peels, turn russet potato peels into a roasted side dish, salad topper or snack. Or upcycle pie scraps into crunchy Cheese and Chipotle Scrap Crackers. A cost-saving and green-friendly kitchen hack!

Overnight Cooking

The Pioneer Woman’s Overnight Chicken Broth is so simple that you can make it in your sleep – literally. Before bedtime, put chicken bones, carrots, celery, parsnips, bay leaves, thyme, onion, salt and pepper into a large slow cooker. Cover with water by 2 inches and then cook on low for 10-12 hours overnight. The next morning, strain the broth through a fine-mesh strainer and refrigerate in mason jars. You’ve got ready-to-use chicken broth for soups and stews.

Make and Reheat Meal

With The Pioneer Woman’s Brie and Broccoli Quiche, no one will guess that this dish is a reheat. This rich, flavourful quiche uses thick slices of chopped Brie, giving the dish a velvety smooth texture that’ll have everyone swooning. Make it ahead of time and then store in the freezer or fridge until you’re ready to serve it.

The Pioneer Woman's Make-Ahead Thanksgiving TurkeyGet the recipe for The Pioneer Woman’s Make-Ahead Thanksgiving Turkey

Make-Ahead Turkey

Turkey isn’t just for Thanksgiving! It makes a healthy and hearty weeknight meal with Ree Drummond’s ingenious hack: cut the bird into six sections, which will expedite the roasting time, and cook the night before. The next day, just reheat the bird for an hour and you’ve got a gourmet dinner on the table. Save the leftovers for turkey sandwiches, soups,  stir-fries, or casseroles. Get the recipe for The Pioneer Woman’s Make-Ahead Thanksgiving Turkey.

For more great recipes, watch The Pioneer Woman Saturdays at 12:00 PM E/T.

10 Reasons You’ll Love to Watch Food Network Canada this Fall

Indulge your sweet and savoury side with Food Network Canada’s fall schedule stocked with down-home comfort, sugar highs, thrilling competitions and the best recipes for winning breakfast, lunch and dinner. Here are ten delicious reasons you’ll love to watch us this fall:

1. The Great Food Truck Race, Y’all!
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Tyler Florence heads to the American South – the land of po’ boys, decadent seafood and of course, southern fried chicken. The race kicks off in New Orleans with seven teams of food truck novices vying to make it to the finale in Savannah, Georgia and win the $50,000 grand prize.

The Great Food Truck Race premieres Sunday, August 20 at 9 E/P.

2. Family, Food and Fun on Guy’s Family Road Trip
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Guy is packing up the RV and taking his wife, Lori,  and two sons, Ryder and Hunter, on the road from California to Florida with stops along the way for off-the-hook delicious eats and family fun at iconic locations and roadside attractions.

Guy’s Family Road Trip premieres Friday, September 1 at 9 E/P.
Want more Guy? Catch him in Guy’s Grocery Games: Superstars Tournament beginning August 27.

3. Hannah Hart in I Hart Food
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You might know her from her YouTube series Drunk Kitchen. (She does have over 2 million followers).  Now Hannah is taking her love of food and puns on the road, finding the most incredible eats from Maine to New Mexico to North Carolina.  Tune in and get to know Hannah. You’re going to heart her.

I Hart Food premieres Friday, September 1 at 11 E/P.

4. Food Network All-Stars Step Into the Ring to Beat Bobby Flay
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It’s an All Star takeover on Beat Bobby Flay! Alton Brown, Michael Symon and Ted Allen judge which culinary stars like Marcus Samuelsson, Alex Guarnaschelli, Anne Burrell and Damaris Phillips could beat Bobby at his own culinary game.

Beat Bobby Flay: All Star Takeover premieres Thursday, August 31 at 10 E/P.

5. Learn to Cook Like a Pro with the Barefoot Contessa
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Ina Garten is known for her easy, elegant recipes and sage hosting advice. In this new season, she shares her best cooking secrets and techniques along with her foolproof recipes so you can make your best meals ever.

Barefoot Contessa: Cook Like a Pro premieres Sunday, September 10 at 10am ET. You’ll be able to find all of Ina’s signature recipes from the series on her recipes page.

6.  Celebrity Dish-asters Become Kitchen Masters on Worst Cooks in America
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Fellow kitchen disasters SNL alum Nora Dunn, gossip blogger Perez Hilton, style expert Carson Kressley and actress Vivica A. Fox go through an intense culinary bootcamp led by Anne Burrell and Rachael Ray. After eight weeks of spills and thrills, one of them will rise to be a kitchen master and earn $25,000 for the charity of their choice.

Worst Cooks in America: Celebrity Edition premieres Wednesday, August 30 at 10 E/P.

7. The Most Amazing Cakes on Texas Cake House
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Texan cake artist Natalie Sideserf creates some of the most-intricate cake sculptures in the world. Her husband, Dave, quit his day job to help her realize her delicious dreams. Watch these two sweethearts create some of the most amazing cakes you’ll ever see.

Texas Cake House premieres Monday, August 28 at 10 E/P.

8. Ninja Tips and Deliciously Healthy Recipes so You (and Your Kids) Can Love Your Lunch!
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Ceri Marsh and Laura Keogh (the culinary duo behind Sweet Potato Chronicles) are not your average lunch ladies. They’re Love Your Lunch ladies! From genius tips on getting more veggies in your mid-day meal to fun ways to snack pack your lunch, Ceri and Laura will share their tips and recipes for tasty, healthy lunches you and your kids will love to eat.

Love Your Lunch videos and recipes will be available here on August 25.

9. No One Does Easy, Down Home Cooking Like The Pioneer Woman
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Ree Drummond is back with more recipes your family will love. In each new episode, she’ll share her best meal short cuts, how to work ahead and of course, deliciously easy recipes – all from her gorgeous ranch kitchen.

The Pioneer Woman premieres Saturday, September 9 at 12pm ET. You’ll be able to find all of Ree’s new recipes from the series on her recipes page.

10. Dessert Games: a Sweeter Take on Guy’s Grocery Games
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Guy Fieri hands over the keys to Flavortown Market to dessert master Duff Goldman. In Duff’s newly dubbed “Sweet City,” four dessert chefs will shop for and create amazing confections, vying for the sweetest finish – a shopping spree worth up to $10,000 for the last chef standing.

Dessert Games premieres Monday, August 28 at 9 E/P.

For complete listings, check out our schedule page here.

Giveaway! Win a Copy of Ree Drummond’s Cookbook ‘The Pioneer Woman Cooks: Dinnertime’

A new season of The Pioneer Woman kicks off Saturday, September 10th at 12 pm E/P and to celebrate, we’re giving away six copies of Ree Drummond’s cookbook, The Pioneer Woman Cooks: Dinnertime.

The age-old question, “What’s for dinner?” is finally answered as Ree brings together more than 125 simple and scrumptious recipes for delicious dinners the whole family will love.

For busy families, the idea of making dinner from scratch can be daunting. Ree makes it look easy with delicious homemade meals with minimum fuss and maximum enjoyment. The Pioneer Woman Cooks: Dinnertime covers everything from comfort classics to freezer foods, and includes recipes such as Pumpkin Wonton Ravioli and Red Wine Pot Roast.

Filled with beautiful photos, easy step-by-step guides and relatable humour, The Pioneer Woman Cooks: Dinnertime is the go-to cookbook every home cook can rely on for any night of the week.

Giveaway Details:

For a chance to win a copy, tell us your favourite recipe from The Pioneer Woman found on Foodnetwork.ca! It can be anything from Chicken Parmigiana to her French Onion Soup. Please email us the recipe title and link to giveaways@foodnetwork.ca with the subject line “Pioneer Woman Cooks Dinnertime″. This giveaway closes on Saturday, September 10th at 9am E/P.

Read full rules and regulations here.

Good luck!

What to Binge-Watch This Victoria Day Long Weekend

Who needs a cottage by the lake when you can curl up on the couch and watch your favourite Food Network shows back-to-back! Starting Saturday, May 21, fan favourites like Diners, Drive-Ins and Dives and Chopped will have marathons running all weekend long.

Grab some breakfast and travel across America with Guy Fieri in Diners, Drive-Ins and Dives. It all starts Saturday, May 21 at 11:00 a.m. E/P with Guy taking a bite out of Los Angeles’ best pub grub. See the schedule here.

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Let food-obsessed funnyman John Catucci show you all the comfort food our country has to offer with a You Gotta Eat Here! marathon starting Saturday, May 21 at 6 E/P. First, he keeps it simple with great barbecue in Edmonton, then it’s off to Ottawa for some Italian-style pizza. See the schedule here.

Make it a Sunday Funday with Ree Drummond in a three-hour marathon of The Pioneer Woman. Sassy farm girl, Ree will show you how to whip up dishes like Strawberry Granola Pancakes and Chicken Tortilla Casserole. The culinary tutorials begin Sunday, May 22 at 11 a.m. E/P. See the schedule here.

Things heat up Sunday, May 22 at 2 E/P with a special marathon of Chopped Grill Masters. Hosted by Ted Allen, this competition pits a group of barbecue experts against one another for a chance to win a $50,000 grand prize. See the schedule here.

The long weekend wouldn’t be complete without an all-day Chopped Canada marathon. From Redemption: Return to Victory to Cooking with Courage, catch the best episodes of season three, hosted by Brad Smith starting Monday, May 23 at 11 a.m. E/P. See the schedule here.

New Cooking Shows Coming This Fall from Anna Olson, Giada De Laurentiis and More

Sit back, relax and watch your favourite Food Network Canada chefs while they teach you new tricks, tips and top-notch recipes with our delicious fall show lineup!

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If you’ve got a sweet tooth and love to bake, then you’re going to love this! Everyone’s favourite baking expert is back with season 2 of Bake with Anna Olson, premiering Sunday, September 6 at 12 pm ET with two new episodes. This season, adorb chef Anna Olson shares more decadent recipes and insider tricks — from how to make the perfect crème caramel to what to do if chocolate seizes — and invites viewers into her kitchen to learn all the necessary baking skills and techniques. Along with brand new tried and true recipes, you can find Anna’s exclusive tips and tricks all season long on the show website.

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If you’re looking to fulfill your comfort food fix, Ree Drummond creates more quick and easy favourites with the season premiere of The Pioneer Woman on Saturday, September 5 with back-to-back episodes starting at 12 pm ET. Then on Sunday, September 6th at 11:30 am ET, Damaris Phillips brings us more classic southern cuisine with the season premiere of Southern at Heart.

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Loving mother of six (and grandmother to 13!), Nancy Fuller, dishes up more farm fresh meals with the season premiere of Farmhouse Rules on Saturday, September 5 with back-to-back episodes beginning at 11 am ET.

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Catch Giada De Laurentiis in the series premiere of Giada in Italy on Sunday, September 6 at 11 am ET as she returns to her birth place where she visits friends and family, and experiments with the flavours that inspired her culinary journey. And don’t miss more tasty Italian eats with the season premiere of David Rocco’s Dolce Vita on Sunday, September 6 with back-to-back episodes beginning at 10 am ET; he uses fresh seasonal ingredients and creates simple dishes any home cook can master.

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TV star and best-selling cookbook author Valerie Bertinelli will show you what food she whips up for friends, family and celebrity neighbours — check out the series premiere of Valerie’s Home Cooking on Saturday, September 5 at 10:30 am ET for dinner party ideas and classic family recipes. For more delicious down-home recipes, don’t miss the series premiere of Daphne Dishes on Saturday, September 5 at 10 am ET, where mom, wife and home cook Daphne Brogdon prepares simple recipes to bring the whole family together.

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All the recipes from our new cooking shows will be posted online along with full episodes.  Find all our show websites here.

What’s New This Winter on Food Network Canada

Get ready for a deliciously thrilling New Year! When the dust settles on 2014, we’re ringing in 2015 with new shows and new episodes of your returning favourites.

The hit series Chopped Canada returns January 10th at 9 E/P with new judges and more thrills (and spills!) as we watch the next batch of Canada’s culinary talent try and cook their way to a $10,000 prize. Catch new episodes every Saturday night at 9 E/P this winter.

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What’s the first rule of Knife Fight?
Everyone should watch Knife Fight.

After the restaurants close and when a chef is itching for a (culinary) fight,  Knife Fight happens.  From executive producer Drew Barrymore, Knife Fight is a gritty and rowdy after-hours culinary battle of chefs facing off, cooking at least two dishes in one hour using  secret ingredients — all in front of a wild, late-night crowd. What’s the prize? Bragging rights and respect. Top Chef season 2 winner Ilan Hall hosts this culinary bare-knuckle fight at his L.A. restaurant and celebrities, die-hard foodies and industry pros are the timekeepers and judges.

Catch back-to-back episodes every Wednesday night at 10 E/P this winter.

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Guy’s Grocery Games is keeping it all in the family when it returns with new episodes on January 10th. The first four new episodes to kick off the season will have families racing down the grocery store aisles and competing for a shopping spree of a lifetime worth up to $20,000. This family trip to the grocery store sounds way more exciting than any weekly grocery shop we’ve heard of!

Tune into a new episode every Sunday night at 10 E/P this winter.

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Starting the week of January 5th, our schedule is stocked with new episodes of Beat Bobby Flay, Diners, Drive-Ins and Dives, Mystery Diners, Cutthroat Kitchen and Chopped! For more details, click on each show name to view the show’s website and schedule information.

Jamie Oliver is back with a second helping of Save with Jamie on Sunday, January 11th at 11am ET He’ll be sharing even more delicious, clever, affordable dishes that completely reimagine cooking on a budget. Check back weekly to the show website to find recipes posted online from the new season.

Watch new episodes this winter on Saturday mornings at 11 E / 8 P.

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Ree Drummond is sharing a whole new season of family-friendly comfort food when The Pioneer Woman returns with new episodes this winter. Starting January 10th, catch her every Saturday with back-to-back episodes beginning at 12pm ET.

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Have an appetite for more cooking inspiration? We have new seasons of Southern at Heart and Farmhouse Rules premiering on Saturday, January 10th at 11am ET. Click on the show title to be taken to the show website for episode and schedule details.

For full schedule information, visit our schedule page here.

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