MR. FOOD TEST KITCHENBROCCOLI TOTS MONDAY 08-14-17
1:26
Move over potato tots because today’s recipe is equally good with half the calories. Stick around, you’ll see.
It seems like no matter how hard we try, it’s not easy to keep our weight in check. If we follow every rule and do everything we’re supposed to, eating probably would be pretty boring. So to continue our quest to keep meal time exciting, we want to share a recipe from our EverydayDiabeticRecipes.com website that’s fun to eat, tastes amazing, and has less carbs than you’d expect. We start by blanching about 3 cups of broccoli and draining it well. We chop it, and if you’re really pressed for time, feel free to start with frozen, chopped broccoli that’s been thawed. To that, we add a beaten egg, some whole wheat seasoned bread crumbs, a bit of cheddar cheese, along with a bunch of spices. After this gets mixed, we form this into what looks like potato tots, with each one being about a tablespoon. These get baked and when they’re crispy, they’re done. And whether you serve these as a guilt-free snack, or as a side dish that will most likely steal the show, are you ever in for a treat. To get this super simple recipe, just head over to our website and type in, “Broccoli Tots” I know you’ll be glad you did. I’m Howard in the Mr. Food Test Kitchen, where today we found a “guilt-free and tasty way” for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN WHATDOYOUCALLEM BARS TUESDAY 08-15-17
1:34
Candy bar, chocolate bar, or sweet treat. Well, whatever you call them, they’re downright tasty, and almost addictive.
I’d like to share something with everyone that I recently discovered after looking over your recipe requests. You all love your sweets. And I don’t blame you, so do I. And if homemade candy is on the top of that list, then you’re going to love the ooey-gooey candy bar we’re making today. We begin by melting some butter in a soup pot along with a package of marshmallows just until they’re melted. We take this off the heat and stir in a good amount of peanut butter crunch cereal. After placing this in a baking dish,we melt some more butter in a sauce pan and add equal amounts of sweetened condensed milk and corn syrup, some brown sugar and a splash of vanilla. Once this thickens up, we pour it over the cereal mixture and after it sets, which takes about 15 minutes,we top it with some chocolate that we’ve melted in the microwave. Once the chocolate firms up, it’s ready to cut into bars. After trying a bunch of these, our test kitchen team thought these were even better than any candy bar that you can buy at the checkout line. To try these for yourself, all you have to do is go online and look for our, “Whatdoyoucallem Bars.” I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “sinfully rich way” for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN LEMON-BUTTER FISH FILLETS WEDNESDAY08-16-17
1:24
We’ve got an idea for dinner tonight that’s faster than fast food. Join us and make sure you bring your appetite.
When it comes to getting dinner on the table quick, one of my favorite things to do is to sauté some fresh fish. I love it because it always looks fancy and tastes great, and the reality is, it takes less time than picking up fast food. So, let me show you how to make it. I start by dipping a few U.S Farm-Raised Catfish fillets in some seasoned flour before dipping them in some buttermilk that I’ve mixed with a few eggs. From there, I bread them with, get this, some crushed saltine crackers. It gives this lots of crunch. After that, I sauté them in a bit of oil until both sides are golden. The great thing about the farm-raised catfish is that it’s hearty enough to sauté, yet its flavor is nice and mild. While those are finishing up, I’ll make a quick lemon-butter sauce to spoon over them. Once the fillets flake easily, it’s good to go. That’s it, from start to finish, it’s quicker than driving to pick up fast food. Serve this with some steamed veggies and dinner is done! To get the recipe for what we call “Lemon-Butter Fish Fillets” simply visit our website.I’m Howard, in the Mr. Food Test Kitchen, where today we found a “fast and flaky way” for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN BAKED BEAN FRITTERS THURSDAY 08-17-17
1:32
If you love fritters, we’ve got one that’s very tasty and surprisingly different.
Over the years, we’ve made apple fritters, corn fritters and even banana fritters that were dipped in peanut butter. And today, I’m excited to share our recipe for baked bean fritters, which goes perfectly with everything from hot dogs to, well, just about anything. The first thing we do is combine some flour, baking powder, a few eggs, and some salt and pepper. After that’s mixed, we add a couple of cans of baked beans that we’ve drained well, some chopped onion and green pepper, a bit of brown sugar, and a little garlic powder. Make sure you save the sauce from the baked beans because you’ll need that a little later!Now, we drop heaping spoons of this into a skillet. Once they’re golden on one side, we flip them. When both sides are done, we drain them on a wire rack and that’s it! We can even make these ahead of time and re-heat them in a low oven. Talk about the perfect go-along to just about anything. And when you serve these with the sauce from the beans, boy are you in for a treat. To get our fun recipe for “Baked Bean Fritters”, head on over to our website.I’m Howard in the Mr. Food Test Kitchen, where today we found an “unexpected, yet tasty way” for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN SKILLET CHICKEN RAMEN TOSS FRIDAY 08-18-17
1:26
Kids love it, college students live by it, and today we’re going to show you how to turn this into a weeknight favorite.
Today I want to chat with you about something that’s been a part of my life, and maybe a part of yours too. It’s something that probably helped you out when money was tight. I’m talking about Ramen Noodles. Yes, those little packs of dried noodles that are almost addictive.And as many of us learned in college, instant ramen noodles are the perfect go-to meal because they’re ready in less than five minutes. And, talk about budget-friendly. Did you know that if you only ate ramen noodles for an entire year (not that I suggest you do), you would only spend $150 on groceries. As a matter of fact ramen noodles are so popular they’re used in so many different ways. Like here we added them to salad to give it extra crunch, or how about creating a noodle-icious pizza crust with it. After testing all sorts of recipes with them, we came up with a few that are certainly worth sharing.Here we have some ramen noodles tossed with chunks of chicken and lots of fresh broccoli and red peppers. It’s one of those skillet meals that’s so quick and reasonable, you’ll want to make it part of your weekly dinner routine. To get the recipe, all you have to do is go online and search for what we call, “Skillet Chicken Ramen Toss,” along with a collection of unforgettable ramen noodle recipes. I’m Howard in the Mr. Food Test Kitchen, where today we found a ”budget-friendly way” for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN SIZZLIN’ MARGARITA STEAK MONDAY 08-21-17
1:21
Today we’re teaming up the flavors of our favorite summertime drink with a thick cut steak. And the results are very juicy.
When it comes to making a steak, whether out on the grill, in a skillet or grill pan, there’s only so many ways to change it up. At least that was the case before we came up with a new twist that has everyone in our test kitchen talking. Plus it’s perfect for Margarita Mondays.All we do is place a few strip steaks in a resealable plastic bag or in a glass baking dish and top it with a can of frozen margarita mix that we’ve thawed. You see the tartness in the mix gives them a fresh summery taste while they marinate. Then right before cooking these, we drain them and sprinkle both sides with some coarsely ground pepper. A few minutes on the grill or in a skillet or even a grill pan is all it takes to bring the flavors together. We finish them off with a little salt, just like you would with a margarita, and dinner is served. So rather than settling for “just another steak” try one that’ll leave a lasting impression. To get the recipe, just go to our website and search for, “Sizzlin’ Margarita Steak,” this way you cancelebrate Margarita Mondays in a whole new way. I’m Howard in the Mr. Food Test Kitchen, where today we found a “fiesta kind of way” for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN SOUTHERN PEACH COBBLER TUESDAY 08-22-17
1:30
If you can’t get enough of this summer fruit, then we’ve got a dessert that’ll have you feeling peachy.
If you’ve ever bitten into a fresh peach and the juice dripped down your chin, and you just sat there with a big grin on your face, then I have a pretty good feeling that you’re going to love the fresh peach cobbler we’re whipping up today. We start by cutting a good amount of fresh peaches into quarters, peeling them, and then cutting them into wedges. If you’re like me, you might want to cut a few extra, so you can nibble on them along the way. Once that’s done, we combine some sugar, cornstarch, and a touch of cinnamon in a saucepan. After giving this a mix, we add some water, and our cut up peaches, then bring it to a boil. After this simmers for a minute, we pour this into a baking dish and dollup it with our homemade biscuit batter. Then, we pop it in the oven just long enough for the biscuits to set up and the tops to get golden. Can you think of a better way to use peaches? And when you scoop the bubblin’ hot peaches over the flaky biscuits, get ready to experience a true Southern favorite. To get this classic recipe, simply visit our website and look for our “Southern Peach Cobbler”. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “peachy keen way” for you to say...“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN ITALIAN-STYLE MEATLOAF WEDNESDAY 08-23-17
1:15
If your meatloaf is getting a bit boring, we have a new one that can shake things up. And boy, is it ever tasty!
I have a question for you. Can you think of one dish that’s been around for what seems like forever and continues to reinvent itself over and over again? If you said meatloaf, you’re right. When the meat grinder was invented and ground beef became commonplace, so did meatloaf. During the Great Depression, it was common to mix ground meat with oats, breadcrumbs, or other fillers as a way to get a good cheap meal on the table.These days, meatloaves are made with an assortment of meats and are full of all sorts of add-ins, giving each its own personality. One big trend we’re seeing these days is finelychopped or shredded veggies mixed into the meat; everything from shredded carrots and zucchini to chopped eggplant.The meatloaf we’re making today may look like any other meatloaf, but what sets it apart is that we’ve added finelychopped eggplant to a mixture of ground beef and pork along with a slew of Italian spices and some Parmesan cheese. So, if you love really moist meatloaf that’s packed with flavor, youhave got to go online and get the recipe for our “Italian-Style Meatloaf”. I’m Howard in the Mr. Food Test Kitchen, where today we found a “changing things up kinda way” for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN SUPER MOIST ZUCCHINI BREAD THURSDAY08-24-17
1:31
If you’re always trying to disguise your veggies, so the gang will eat them, then you’re going to love what we’re whipping up today.
Do you have people in your family who aren’t veggie lovers, and only eat them if you disguise them? If so, we have just the thing. It’s a super-moist quick bread that goes together like this. The first thing we do is beat together some sugar, applesauce, vegetable oil, a couple of eggs, and a splash of vanilla. Once this is mixed together, we add our dry ingredients, you know, flour, baking soda and powder, cinnamon, and salt. Now, for the part where we get a little sneaky; we stir in some shredded zucchini and dried cranberries. We spoon this into a loaf pan, and pop it into the oven until it passes the toothpick test. And with the abundance of zucchini in the market right now, this is a great way to use it up. See, I told you it was easy. Once it cools slightly, it’s ready to cut and enjoy as-is, or you can slather on some cream cheese to make it even more irresistible. So, here’s what I suggest, head on over to our website and type in “Super-Moist Zucchini Bread,” so you can have the recipe
lickety-split. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “veggie-packed way” for you to say…“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN LOADED BAKED POTATO SALAD FRIDAY 08-25-17
1:33
If you had to choose between a loaded baked potato and potato salad which would you pick?
Potato salad is one of those dishes that, although we eat it all year long, seems most popular during the summer, since it’s cool and refreshing. But now that summer is coming to a close, we have a version that’s perfect for the cooler-weather. It’s a baked potato salad that’s served warm and, boy, is it good. We begin by baking 4 to 5 potatoes until they’re fork tender. Once they are, we let them cool slightly before cutting them up and placing them in a large bowl. To that, we add a container of sour cream, some sliced scallions, a good amount of shredded cheddar cheese, some melted butter, a little salt and pepper, and, everyone’s favorite, some crumbled bacon. We toss everything together, then spoon this into a casserole dish before baking it off. And whether you serve this with burgers or a slow-cooked pot roast, it’s just as fitting. Yep, it has everything we love about a loaded baked potato, in the form of potato salad. So don’t wait another minute, head over to our website and type in “Loaded Baked Potato Salad.” I’m sure you’ll be glad you did. I’m Howard in the Mr. Food Test Kitchen, where today we found “a potato lover’s way” for you to say...“OOH IT’S SO GOOD!!”