MR. FOOD TEST KITCHEN GOLDEN SQUASH CASSEROLE MONDAY 04-13-15
1:33
If you think cutting back on guilt means cutting back on taste, we’ve got a surprise for you.
Here in the Test Kitchen we found that the key to success when lightening up a dish is to make sure no one can tell the difference. That's why we're sharing a version of one of our favorite side dishes that's lighter, but still excites our taste buds. And trust me; no one will be able to tell. It comes from our diabetic-friendly website, everyday-diabetic-recipes.com. Let me show you how easy. We started by cooking some chunks of yellow squash (takes just minutes). Once they're tender, we drain them. Next we combine reduced-fat cheddar, some light mayo, egg substitute and a bit of salt and pepper. Using lighter ingredients helps us cut out a lot of the fat. Now we add our squash, mix it with our sauce and pour it into a baking dish. Then we sprinkle the top with a little cheddar before baking it off. Once it's heated through and all the cheese is melted, it's ready to serve. Just look at all that cheesy goodness. What a great way to cut the guilt, but not the taste. If you want to try the recipe for our “Golden Squash Casserole,” (and why wouldn't you?) go online now, and check out the link to all sorts of recipes that are designed to help you eat better while satisfying your taste buds. I'm Howard in the Mr. Food Test Kitchen, where today we're looking for a lighter way for you to say … “OOH IT'S SO GOOD!!”
MR. FOOD TEST KITCHEN QUICK-AS-A-WINK PECAN PORK TUESDAY 04-14-15
1:27
Fasten your seatbelts ‘because today’s recipe is super fast and super delicious. It really is.
With all we’ve got going on every day, the last thing we need is to be stuck in the kitchen making dinner. That’s why I know you’re going to love the recipe what we’re whipping up today because it’s done in less than 20 minutes. We begin by flattening 4 boneless pork chops until they’re about ¼” thick. You see flattening them will make them cook really fast and makes them super tender. We dredge them in some seasoned flour. Dredging is just a fancy word for coating them really well. Now we sauté these in some butter which just takes minutes. Once they’re browned on both sides, we take them out of the pan and add some more butter, some chopped onions and pecans and let that simmer for 5 about minutes or so. We finish the sauce with some honey, chicken broth and a splash of lemon juice. At this point, all that’s left to do is let this simmer before spooning the sauce over our cutlets. See I told you this was quick. What makes these so amazing, besides how tender they are, is that the honey pecan sauce is lip-smacking delicious. So don’t waste another minute, go to your computer, tablet, or your smart phone and get the recipe for our, “’Quick-As-A-Wink’ Pecan Pork,” so you can enjoy more time doing whatever you want. I’m Howard in the Mr. Food Test Kitchen, where today we found a “quicker way” for you to say … “OOH IT’S SO GOOD!”
MR. FOOD TEST KITCHEN ROASTED GARLIC CHICKEN WEDNESDAY 04-15-15
1:18
It’s April 15th and that means it’s Tax Day. But no worries. We have a recipe that is anything but taxing.
It’s tax day, and for many of us that means we’re scrambling to get our taxes done by midnight. But whether you waited to the last minute or not, I’ve got a stress-free recipe that you’re going to love. It’s made in a slow cooker, which makes it anything but taxing. All we do is brown a cut-up chicken. We’ll cook these in batches so we don’t crowd them. Now into a slow cooker they go and we’ll brush them with olive oil that we seasoned with some finely chopped rosemary and some salt and pepper. Then to give them lots of flavor, we toss in a whole bulb of garlic that we separated into cloves. Now we cover it, and let it cook low and slow while we do our thing, and we’ll know it’s almost done when the whole house is filled with the rich aroma of the roasted garlic mixed with the fresh rosemary. And when you serve this topped with the pan drippings, get ready for the ultimate flavor-packed meal. The recipe for our, “Roasted Garlic Chicken,” which is from our “Cook it Slow, Cook it Fast” cookbook is online now. It’s the perfect dish when you’re looking to make something that’s anything but taxing. I’m Howard in the Mr. Food Test Kitchen, where today we found a “Garlicky way” for you to say … “OOH IT’S SO GOOD!”
MR. FOOD TEST KITCHEN SUNNY PARTY PIE THURSDAY 04-16-15
1:22
I’m no meteorologist, but I have a feeling that if you serve what we’re making today, the sun will be shining bright.
Spring is in full swing and you know what that means? It’s time to lighten up. So we came up with the perfect dessert that’s an easy make-ahead for any upcoming potluck dinners. And not only does it taste amazing, it takes just a handful of ingredients to make. All we do is prepare some lemon gelatin according to the package directions, give it a good mix and pop it in the fridge to cool slightly, but not long enough to set up. Then we gently fold some whipped topping into the gelatin before adding in a can of mandarin oranges that we’ve drained really well. All that’s left to do is pour this into a graham cracker pie crust and put it back in the fridge to chill. Now if you want a different flavor, you can easily swap out the lemon gelatin for strawberry, and switch the oranges for your favorite berries. Have fun with it. When you taste this, get ready for a special treat because the bright citrus and the creamy whipped topping are a perfect pair. And if you bring this to any get-together or potluck, it’s like bringing a bit of sunshine with you. That’s why we call it our, “Sunny Party Pie,” and the recipe’s online now so you can make spring just a little brighter. I’m Howard in the Mr. Food Test Kitchen, where today we found a “fun way” for you to say … “OOH IT’S SO GOOD!”
MR. FOOD TEST KITCHEN PHILLY CHEESE STEAK BAKE FRIDAY 04-17-15
1:21
Today we get the taste of a Philly cheese steak, in the form of a casserole! And it’s easy with a few market shortcuts, and tasty.
Whether you’ve been to Philadelphia or not, there’s a good chance that you’ve probably had, or at least heard of, a Philly cheese steak. There is something about the combo of sliced beef and the cheese sauce on a hearty roll that makes it so popular. And that’s the inspiration for the casserole that we’re whipping up today. We start by baking a frozen garlic bread until it’s crispy. Once it is, we cut it into large chunks and place it in a baking dish. While it was baking, we sautéed a couple of onions and peppers until they’re tender. Now we spoon some cheese sauce over the bread, top it with some deli roast beef that we’ve cut into strips, the roast beef and the cooked veggies. Then just pop it in the oven to warm through. When it’s hot, we finish the whole thing with cheese sauce, just like they do in South Philly. What we end up with is everything that we love about a cheese steak in the form of a hot ‘n’ hearty casserole. You could even sprinkle on some chopped cherry peppers if you want to make this even more authentic. I do hope you’ll go online and get the recipe for our, “Philly Cheese Steak Bake,” so you can add a new weeknight favorite to your dinner routine. I’m Howard in the Mr. Food Test Kitchen, where today we found a “Philly way” for you to say … “OOH IT’S SO GOOD!”
MR. FOOD TEST KITCHEN HOMEMADE BISCUITS AND GRAVY MONDAY 04-20-15
1:21
We’re making a down home southern treat that’s as good for breakfast as it is for dinner. And it starts with this. Any guesses to what it is?
If I asked you to name a dish that is as good for dinner as it is for breakfast, what comes to mind? Sure it could be anything from French toast to an omelet, but the dish that we’re talking’ about today is a southern favorite that is as down home as you can get. It’s biscuits and gravy and the quick version we’re makin’ today is as tasty as it gets. All we do after browning some butter in a skillet, is to sauté a pound or so of pork sausage until it’s cooked through. Now we stir in some flour. You see, the flour mixes with the butter and the drippings, and makes what is known as a roux, which will thicken our gravy. Once that cooks for a bit, we add a shake or two of Worcestershire sauce, a bit of salt and pepper and we slowly stir in some milk. While that simmers, you can whip up a batch of biscuits to serve your gravy over. And when you spoon this over the piping hot biscuits, get ready for some good old-fashioned southern eating’. I do hope you’ll go online and get the recipe for our, “Homemade Biscuits and Gravy,” so you’ll be armed with a recipe that’s as fitting for dinner, as it is for breakfast. I’m Howard in the Mr. Food Test Kitchen, where today we found a more “comforting way” for you to say … “OOH IT’S SO GOOD!”
MR. FOOD TEST KITCHEN BEST BROCCOLI SALAD TUESDAY 04-21-15
1:29
We’ve got the cure for the dull deli salad. Here’s a hint, and there’s so much more.
Every day on our website thousands of recipes are viewed and over the last few years there has been one that really stands out. You're probably thinking it has to be some kind of dessert or some kind of casserole. But believe it or not, it's a deli salad. And with just one forkful, you'll know why it's so – it’s so outstanding. Come on. Watch us. After cutting some fresh broccoli and cauliflower into florets, we'll add some chopped red onion. In goes some shredded Cheddar cheese and a package of bacon bits. But what makes this really special is the dressing – and it’s simply a combo of some mayo mixed with a bit of sour cream and a touch of sugar. Now all that's left to do is toss our dressing with our veggies and pop that into the fridge for a few hours to chill up. That's where all the flavor comes from (the hickory-smoked bacon, the sweet and creamy dressing, and the aged cheddar cheese). All that mixed up turns this from ordinary into extraordinary. Maybe even add a few raisins for sweetness and some sunflower seeds or a few chopped nuts for crunch. No matter how you serve it, you'll agree that this is our “Best Broccoli Salad.” So go ahead – and get the recipe. It’s online so you can “wow” your gang with something that's simple and it’s a real crowd pleaser. I’m Howard in the Mr. Food Test Kitchen, where every day we're finding an easier way for you to say “OOH IT'S SO GOOD!!”
MR. FOOD TEST KITCHEN THE ULTIMATE DIRT CAKE WEDNESDAY 04-22-15
1:24
Today we are digging up a tasty dessert that’s just in time for Earth Day. Stick around and I’ll show you.
Howard: Where did you say it was? Kelly: Bismarck. Howard: Bismarck? Earlier this week all of us from the Test Kitchen got together to see if we could come up with a recipe that would be fitting for Earth Day, which just happens to be today. We came up with all sorts of ideas. Everything from chocolate almond bark, which resembles the bark of a tree to classic dirt cups that most of us made as kids. Well, after tossing around what seemed like endless possibilities, we came up with a chocolaty, peanut buttery cake that is Earth Day special. For the bottom layer, all we do is mix together some crushed chocolate sandwich cookies with a bit of butter and pat it firmly into a spring-form pan. After the crust firms up in the fridge, on goes a rich peanut butter mousse filling, which is simply a mixture of peanut butter, cream cheese, sugar and some whipped topping. Then we spoon on a layer of chocolate pudding and finish it off with some more crushed cookie crumbs. All that’s left to do is pop it back in the fridge to firm up, and it’s ready to serve. So to honor our precious planet, go online and get the recipe for, “The Ultimate Dirt Cake,” so you can celebrate Earth Day or any day. I’m Howard, with Kelly in the Mr. Food Test Kitchen, where today we found a “feel good way” for you to say … “OOH IT’S SO GOOD!”
MR. FOOD TEST KITCHEN THREE CHEESE MACARONI AND CHEESE THURSDAY 04-23-15
1:25
Wait until you see the secret ingredient that we add to our mac and cheese. I bet you’ll never guess what it is.
When it comes to mac and cheese, it seems like everybody has their favorite. Let me tell you, we’ve tried them all, but the new one that Patty just created for our Everyday Diabetic Recipe website is really amazing, and it has a secret ingredient. She started by mixing margarine and flour together with a bit of salt and pepper. Once that came together, she slowly added some fat-free milk. That’s the base of our sauce. Once that thickened up, she stirred in some shredded reduced-fat cheddar and mozzarella cheese until it was smooth. And as for that secret ingredient, Patty added some cooked butternut squash. And that can be frozen squash that’s been thawed, or it can be freshly baked and mashed. Either way, let me tell you, it makes the sauce so rich and creamy, without any guilt. And when she tossed it with some pasta, then topped it with Muenster cheese, and baked it off, it was amazing. So what are you waiting for? It’s time to introduce your gang to a new twist to an old favorite. I think the best part is that no one will ever know that there’s squash in it. The recipe for our “Three Cheese Macaroni and Cheese” is online now so you can whip up a batch as soon as tonight. It’s that easy. I’m Howard, with Patty, in the Mr. Food Test Kitchen, where today we found a “healthier way” for you to say … “OOH IT’S SO GOOD!”
MR. FOOD TEST KITCHEN 5-MINUTE BEEF STIR FRY FRIDAY 04-24-15
1:31
Today we’ve got the trick to making homemade Chinese food… taste take-out worthy.
How come whenever we make Chinese food, it never seems to taste like when we order takeout? Well, besides the fact that they often use all sorts of ingredients that we can’t find in our everyday supermarket, one of the biggest differences is that Chinese restaurants almost cook everything in a really hot wok. And with a few tricks, we can make ours taste “take-out worthy”. The first thing we want to do is make sure that our skillet, or better yet our wok is super hot before adding any ingredients. You see, the benefit to a wok is that it’s designed with more surface area so everything cooks quickly. After coating it with some peanut oil, we toss in some slivered garlic and ginger. After that starts to sizzle, we add some strips of beef. Once it’s browned, which only takes a minute or so we add in some snow peas, onions and red peppers. After about a minute or so, we stir in a mixture of soy sauce, brown sugar, rice vinegar and cornstarch. Maybe serve it with some quick cooking rice and dinner’s done faster than you could order take-out. So the next time you’re craving Chinese food, go online and get the recipe for our, “5-Minute Beef Stir Fry” now that you know how easy it is. I’m Howard in the Mr. Food Test Kitchen, where today we found a more “authentic way” for you to say … “OOH IT’S SO GOOD!”