MR. FOOD TEST KITCHENON-THE-GO BREAKFAST POCKETS MONDAY 09-11-17
1:31
It’s back-to-school week here in the Test Kitchen. So join us as we teach you how to make the grade.
It’s back-to-school week here in the Test Kitchen and did you know that, according to the American Dietetic Association, students who eat breakfast have better memory, problem-solving skills, and are more creative? So, I thought we should start the week with a tasty breakfast that’s easy to make and easy to take, so there’s no excuse to skip breakfast whether you’re going to school or not. We begin by scrambling a few eggs, along with a bit of water, and some salt and pepper. Once it sets, we take it off the heat. While that cools, we unroll a can of refrigerated crescent roll dough and separate it into four rectangles, making sure to pinch the diagonal seams together. A slice of ham goes on top, and we spoon the scrambled eggs over that. Then, we sprinkle on a little cheese and fold the dough over the filling, pinching the edges. We can either bake these now or wrap them and pop them in the freezer. That way they’re ready when we are. When these come out of the oven, with their buttery, flaky crust, and the cheesy, hot filling, breakfast is ready. And for those of you who need to eat on the run, you’ll love how portable they are! To get the recipe for what we call, “On-the-Go Breakfast Pockets” simply visit our website.I’m Howard in the Mr. Food Test Kitchen, where today we found an “A-plus way” way for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN BEEFED-UP CASSEROLE TUESDAY 09-12-17
1:23
It’s day two of our back-to-school week, and today we’re focusing on a dish that’s perfect for those busy nights.
It’s day two of our back-to-school week, and today we’re focusing on a dish that’s perfect for those busy nights when it seems like everyone needs to be at a different place, at a different time. So, no matter what time your troops show up for dinner, this all-in-one favorite is always welcome. The first thing we do is brown a pound or so of ground beef along with some crumbled Italian sausage, and a few seasonings. While that finishes up, we combine a jar of spaghetti sauce and some cooked white rice. Half of this goes into a baking dish and we top it with half of the meat mixture. Some sliced mozzarella goes over that and we sprinkle on some Parmesan cheese. We repeat the layers one more time and into the oven it goes, until it’s heated though and the cheese is melted. When you bring this to the table, and they “ooh and aah” at all those meaty, cheesy layers, you’ll understand why this has become a Test Kitchen favorite. To get the recipe for our “Beefed-Up Rice Casserole” in time for back-to-school or just because it looks so good, visit our website.I’m Howard, with Kelly in the Mr. Food Test Kitchen, where today we found an “easy, cheesy way” for you to say…
“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN FRUITY FROZEN YOGURT BITES WEDNESDAY09-13-17
1:22
An afternoon treat that’s so good, you’ll be counting down the seconds to snack time. 10, 9, 8, 7...
As our weeklong celebration of back-to-school continues, today we’re focusing on an after-school snack that’s not only fun and tasty, but one that’s good for us. And let me tell you, these are good whether you’re doing your homework, heading to the ballpark, or simply watching TV. The first thing we do is line 24 mini-muffin cups with paper liners. This will make these really easy to serve. Now, we put some granola in a food processor along with a bit of melted butter. After pulsing this, we place aspoonful of it into the bottom of each liner and press it down firmly with our fingertips, so it makes a crust. On top of that goes a spoonful of yogurt. As for the yogurt … that can be vanilla or really whatever kind you like.Now, we top these with some fresh fruit and into the freezer they go. Then, when you’re craving a snack, simply grab one or two for a treat that’s mom-approved. You see, when you have good-for-you snacks, rather than junk food, everyone’s happier. To get the recipe for what we call “Fruity Frozen Yogurt Bites” simply visit our website.I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “fun and fruity way” for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN THE BEST CHICKEN TENDERS EVER THURSDAY 09-14-17
1:31
Our week-long, back-to-school series continues with a dish that’s A-plus in our book.
It's back to school season and that means it's a great time to hit the grocery store and take advantage of all the sales going on. Even if you don’t have kids in school, why not take advantage of the savings? It’s also a good time to start planning your meals, rather than winging it when you walk in the door. So, here’s a tasty way to make chicken tenders that are both adult and kid-friendly. We start with a basic batter that’s made by combining a beaten egg with some chicken broth, a splash of milk, a bunch of seasonings, and a good amount of self-rising flour. After this is mixed well, we dip our tenders into it, and then into some hot oil to crisp up. We’re going towant to do this in batches, so we don’t overcrowd the pan. Once they’re golden, we drain them on a rack or on some paper towels. While they sit for a sec, we’ll throw together a honey mustard sauce that’s irresistible. You see, with each bite you get the crispiness of the coating, the juiciness of the chicken, and the sweet tanginess of the sauce. So, do yourself a favor, head over to our website to get the recipe for what we call “The Best Chicken Tenders Ever,” along with the sauce recipe. I’m Howard in the Mr. Food Test Kitchen, where today we found a “tender, juicy way” for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN BACK-TO-SCHOOL COOKIES FRIDAY 09-15-17
1:23
As we wrap up our back-to-school week, we’re sharing a Test Kitchen favorite that’s just as welcome in your lunch box, as it is in your cookie jar.
As we wrap up our back-to-school week here in the Test Kitchen, we’re sharing a cookie jar favorite that’s just as good as a lunch box treat, as it is for an after-school snack. And if you’re thinking, “Who has time to bake cookies?” well, once you see how easy they are, you’ll see that you do. What makes these so easy is that we start with a box of yellow cake mix combined with a bit of vegetable oil, brown sugar, and a couple of eggs. After that’s mixed, we stir in some graham crackers that we’ve coarsely crushed, along with some chocolate chips. Now we drop our batter by the spoonful onto a couple of greased baking sheets, and into the oven they go. You might want to make a double batch because these disappear quickly. With each bite, you get the crunch of the graham crackers and a burst of chocolate from the chips. So, if you’d like the recipe for our “Back-To-School Cookies” along with all of this week’s recipes from our back-to-school series, simply visit our website, I know you’ll be glad you did. I’m Howard with Kelly, in the Mr. Food Test Kitchen, where today we found a “no-fail cookie way” for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN SHORTCUT CHOW CHOW SALAD MONDAY 09-18-17
1:35
Life is too short to waste time in the kitchen. So we’ve got a shortcut recipe that’s perfect for any time of year.
It just so happens that we’re in what I call the “tween” time of year since it’s right before all the fall fruits and veggies hit their peak. And it’s right after the summer ones were at their prime. But no worries, because today we have a shortcut Amish chow chow recipe that’s just what we’re looking for, and everything we need is always in season. We start out by combining some water with some apple cider vinegar, a good amount of sugar, a bit of salt and a touch of celery seed. While this heats up, we mix together lots of fresh from the freezer veggies. Today I’m using some cauliflower, a good amount of sliced carrots and about the same amount of green beans. You know the nice thing about starting off with the frozen veggies is that they are already prepped and cut for us. Okay, to that, we add some yellow waxed beans, kidney beans and some cut up red pepper and chopped onion. Once our marinade has simmered, we pour it over our veggies, give it a good mix and into the fridge it goes. And when this is done chilling, what we have is a sweet and sour, old-world tasting side dish that goes with just about anything. And if you want, you can store this in your fridge in canning jars. I do hope you’ll go online and get the recipe for our, “Shortcut Chow Chow Salad,” so you can have a bounty of freshness, all year long. I’m Howard in the Mr. Food Test Kitchen, where today we found a “shortcut way” for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN BEER-BRINED PORK CHOPS TUESDAY 09-19-17
1:34
Have you ever wanted to brine meat or poultry but didn't know where to start? If so, join us as we show you how.
This is the time of year when we’re looking for heartier meals. And one way to make everything from thick-cut chops to slow-cooked roasts, super juicy and tender as can be, is to brine them. And if you’re not sure where to start, let me share an Old World-style brine that’ll take these pork chops to a whole new level. We start by mixing together a bottle of dark lager beer with some water, molasses, a bit of brown sugar, and some kosher or sea salt. Salt is key when brining as it helps the brine to penetrate the meat and tenderize it. Now, we place our chops in a resealable bag and cover it with the brine. After it’s sealed, into the fridge it goes for at least 4 hours or even overnight. Then, we’ll drain off the brine and toss these into a grill pan or we can do them outside on the grill. And since we want to go all out, we’ll rub these with a homemade dry rub to really amp up the flavor.There you have it, perfectly brined chops that are so moist, so tender, and so flavorful, you’re going towant to pick up the bone and nibble on it so you don’t leave any of the goodness behind. To get this recipe, simply visit our website and type in “Beer-Brined Pork Chops.” I’m Howard, in the Mr. Food Test Kitchen, where today we found a “juicy and flavorful” way for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN MY FAVORITE SPAGHETTI SQUASH WEDNESDAY 09-20-17 1:33
Is it a melon or a squash? We’ve got the answer, plus ways that will make this your new favorite.
Every day we get lots of questions on Facebook and our website about “how to do this” or “how to make that.” And one that we’ve been seeing more and more is about how to cook a spaghetti squash. So, if you already know, here’s a refresher course and, if you aren’t familiar with it, watch how easy it is to prepare. This is a spaghetti squash. To prepare it, place it in a large pot, add an inch or so of water and cook it, covered, for about 20 to 30 minutes or until it’s tender. You can tell it’s done when you can easily insert a knife into it. Then, we take it out and let it cool a bit. After that, we cut it in half, remove the seeds and, with a fork, scrape out the meaty part. It looks just like spaghetti! But these “noodles” have a lot less carbs. Sure we can top it with some red sauce for a low-carb Italian feast, but today we’re tossing it with sour cream, a few spices, and some cheddar cheese and baking it off. And whether you serve this as a low-carb main dish or the perfect anytime go-along, get ready for lots of taste, without all the guilt. To get the recipe, all you have to do is visit our website and look for what we call “My Favorite Spaghetti Squash”. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “tasty low-carb way” for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN APPLE COFFEE CAKE THURSDAY09-21-17
1:28
It’s apple season. Let’s see if you have what it takes to resist what we’re making today? I bet you don’t.
One of my best memories growing up in upstate New York is going apple picking every fall. We would all pile in the car and head out to a few different orchards. We’d start off with a hayride, then pick a ton of apples. We’d end up in the country store where we would scarf down homemade apple fritters and wash them down with a glass of fresh apple cider. And when we got home, besides eating apples morning, noon and night, my neighbor would help us make all sorts of stuff with them, including this apple coffee cake. All we do is mix together some flour, sugar, baking powder, salt, butter and an egg until it’s crumbly. Once it’s well mixed, we stir in some apples that we peeled and chopped and spread this into a cake pan. Before baking it, we sprinkle on a crumb topping which is simply a combo of brown sugar, pecans, cinnamon and melted butter. In less than an hour, when the whole house smells amazing, or shall I say the whole block, you’ll know it’s done. And if you think you can resist this, you’re just kidding yourself; it’s that good. I do hope you’ll go online and get the recipe for my neighbor’s, “Apple Coffee Cake,” so you can start a tradition like the one I grew up with. I’m Howard in the Mr. Food Test Kitchen, where today we found an “apple-icious way” (you don’t miss dessert ever do you?) for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN CHILI MAC AND CHEESE FRIDAY 09-22-17
1:34
If you like mac and cheese, and chili, then you’re going to love how we combined them to create a taste sensation that will blow your mind.
We’re a nation that loves when we combine two classic flavors into one. I mean, who doesn’t love peanut butter and chocolate or fried chicken and waffles? So today, let me show you a new favorite that combines our best mac and cheese with a shortcut beefy chili. We start by cooking some elbow macaroni according to the package directions. Once they’re tender, we drain them, and, while they sit for a sec, we melt some butter in the same pot. To that, we add some flour and dry mustard, along with a little salt and pepper. After this comes together, we slowly stir in some milk and cook it until it thickens up. Once it does, in goes lots of cheddar cheese. After it melts, we add our pasta and into a casserole dish it goes. Some shortcut chili goes over that, along with more cheese and crispy fried onions. After it’s baked, it’s time to call the troops to the table. Does this look amazing or what? And talk about the perfect combo! You get the creaminess of the mac and cheese and the beefiness from the chili. To get the recipe for our “Chili Mac and Cheese” simply visit our website. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “two classics-in-one way” for you to say…“OOH IT’S SO GOOD!!”