FNCCC - Final Week - Warren Brown

For my last installment of Food Network Chef's Cooking Challenge I went all out. I chose Warren Brown's Mr. Banana Legs, which is featured in his Cake Love cookbook. I was just going to browse through the cookbook at Borders but after reading it I decided I needed it for myself (I had a coupon and a gift card...). I picked this cake for my husband's birthday, which we brought to my in-law's for Mother's day. It's outward appearance isn't anything special but it's very pretty when you cut into it, layered with fresh bananas, ganache, and Italian meringue buttercream. It was time consuming but perfect for a special event.

It took me many stores to find the potato starch and some websites said cornstarch could be substituted, but in his book Warren said no. I also never buy superefine sugar but luckily Publix carries that.

AND I am officially IN LOVE with Italian Meringue Buttercream. I cannot stress how much you need to try this. It is 87, 000 times better than regular buttercream. I cannot wait to try it again with different flavors.

This cake was fantastic!!!!

Mr. Banana Legs
Yield: one 12-cup bundt cake, two 9-inch-round cakes, or 26 Crunchy Feet*

Ingredients
Dry
unbleached all-purpose flour, 10 ounces (2 cups), or 10¾ ounces (2 cups + 2 tablespoons + 1 teaspoon) at high altitude
potato starch, 1 tablespoon
turbinado sugar, 1 tablespoon
salt, ½ teaspoon
baking soda, ¼ teaspoon, or none at high altitude
whole nutmeg, 1

Liquid
very ripe peeled bananas, 6 ounces (3 bananas) - to get 6 ounces I only used 1 and 1/2
half and half, ¾ cup, or ¾ cup + 2 tablespoons at high altitude
rum, 1 tablespoon (didn't use, didn't have)
vanilla extract, 1½ teaspoons

Creaming
unsalted butter, at room temperature, 6 ounces (1½ sticks)
extra-fine granulated sugar, 21 ounces (2¾ cups), or 19½ ounces (2¼ cups + 3 tablespoons) at high altitude
eggs (large), 4, or 5 at high altitude
egg yolks (large), 3

Directions
1. Preheat the oven to 350°F (conventional) or 335°F (convection). Set rack in the middle of the oven. To bake Crunchy Feet, place the oven racks in the upper-middle and lower-middle positions.
2. Set out the ingredients and equipment:
Sift the flour directly into a bowl on a scale for accurate measuring.
Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend. Set aside.
Combine the liquid ingredients in a food processor and process for 30 seconds or until smooth. Place in a separate bowl and set aside.
Measure the butter and sugar into separate bowls and set aside.
Crack the eggs and yolks into two separate bowls and set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 2 to 3 minutes. The mixture should look white, fluffy, and aerated.
4. With the mixer still on the lowest speed, add the eggs one at a time followed by the yolks, fully incorporating after each addition. Stop the mixer and scrape the sides of the bowl.
5. Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. Move swiftly through this step to avoid overworking the batter. Don’t wait for the dry or liquid mixtures to be fully incorporated before adding the next. This step should take a total of about 60 seconds.
6. Stop the mixer and scrape the sides of the bowl all the way down. Don’t miss the clumps of ingredients hiding on the bottom of the bowl. Mix on medium speed for 15 to 20 seconds to develop the batter’s structure.
7. Prepare the pans. For a Bundt cake, spray the pan well with a nonstick spray. For 9-inch-round cakes, line the bottom of each pan with parchment but do not spray the sides. For Crunchy Feet, place the brioche pans on sheet pans (16 per half-sheet pan is a snug fit) and spray them liberally with a nonstick spray.
8. For a Bundt cake, fill the pan about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot. Level the batter with the rubber spatula. Bake any leftover batter as Crunchy Feet or cupcakes. For 9-inch-round cakes, deposit the batter into three separate areas of the pan and smooth out with an offset spatula, making sure the pans are two-thirds full. For Crunchy Feet, use a 2-ounce, trigger-release, ice-cream scoop to deposit the batter into the prepared pans so they’re three-quarters full.
9. Follow the approximate bake times listed below:
ITEM: 12-cup bundt - At Sea Level, bake 45 minutes; at High Altitude, bake 55 minutes.
ITEM: 9-inch rounds - At Sea Level, bake 26-28 minutes; at High Altitude, bake 42 minutes
ITEM: Crunchy Feet - At Sea Level, bake 15 minutes; at High Altitude, bake 32 minutes
10. Once the top of the cake doesn’t jiggle in the center and is golden brown across the top and edges, test for doneness by inserting a bamboo skewer in the center of the cake. When the skewer shows just a touch of crumbs or comes out clean, the cake is done. Remove the pan from the oven and place on a heat- resistant surface or wire rack.
11. For the Bundt cake, once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface. Allow it to cool to room temperature, about 30 minutes, before glazing.
12. For Crunchy Feet, carefully invert the brioche pans to release the cakes 3 to 4 minutes after removing them from the oven—well before they cool completely. You may have to tap each pan firmly—or even slam it—against the sheet pan to release the cake. Place on a heat-resistant surface or wire rack to cool. Immediately soak the pans to make cleaning easier.
13. For the layer cake, cool to room temperature, 25 to 30 minutes, before removing from the pan. Use a small offset spatula to loosen the cake from the rim of the pan. Carefully invert each pan onto a flat surface to remove the layers. Remove the parchment from the bottom of each cake and wrap the cake tightly in plastic. Assembling a layer cake is easier if the cake is cold, so refrigerate the layers overnight or for up to 5 days before frosting.

SERVING AND STORING
Serve naked or with a dusting of confectioners’ sugar or use Glazing Chocolate. For a dressed-up version, serve assembled with rum-flavored Italian Meringue Buttercream, Ganache, and fresh bananas.
Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week. If frosted, store under a cake dome for up to 3 days, or in the fridge for up to 1 week. To store unfrosted cake longer, label, date, and store the plastic-wrapped cake in the freezer for up to 1 month.

So what sweet treat did you pick? Link your sweet treat to MckLinky below. I'm sad that this is over but if you have any ideas for a future challenge, let me know! I'm going to take a summer hiatus as we are going to be gone for 6 weeks this summer. I'll be back though :)

FNCCC Assignement #36 - Warren Brown

Warren Brown is the featured Food Network chef for next week. This is our LAST CHEF and what better way to leave FNCCC but with desserts!

"Warren Brown is the founder and owner of CakeLove and Love Café. His organization includes seven retail storefronts in the Washington, DC metropolitan area.

Mr. Brown left a career practicing law to start his bakery in 2002. He has been recognized for his entrepreneurial spirit by a number of local and national media outlets including the Oprah Winfrey show, the Today show, and national advertisement campaigns for American Express and Dell computers.

From 2005 to 2007 Mr. Brown was the host of TV show "Sugar Rush" on the Food Network. He is the author of two cookbooks, CakeLove-how to bake cakes from scratch and United Cakes of America celebrating recipes from every state and published in May 2010."

There are not many recipes on Food Network site so you may also want to try http://www.cookstr.com/searches/new?by=warren-brown

http://blog.cakelove.com/

If you cannot find one from him that looks like your thing, ANY dessert will do :) I'm off to see if the library has his cookbooks. United Cakes of America, how cute?

We will post his recipes on Wednesday, May 19, 2010. Can't wait to see what you are cooking!

FNCCC Week 35 - Tyler Florence

While Tyler Florence has all sorts of complicated dishes that I would love to try, I made a simple Garlic Bread instead. My daughters had watched an episode of Down Home with the Neely's (this is sometimes how they get me to agree that they can watch TV - they watch Food Network) in which they make a great looking garlic cheese bread. They immediately wanted me to make it.

I just happen to come across this Tyler Florence recipe that is exactly the same (with different amounts and minus the cheese). I turned out perfectly. It was just us girls so we had garlic bread, watermelon, and fresh veggies for dinner. It was an excellent meal. Using tons of fresh herbs on this bread makes it outstanding. Try it with whatever herbs you have growing! It's hard not to devour the entire loaf :)

Herbed Garlic Bread
Recipe courtesy Tyler Florence

Ingredients
1 stick butter (1/2 cup), at room temperature
2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil
2 tablespoons chopped parsley leaves
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1 loaf crusty baguette
Extra-virgin olive oil

(I also added Parmesan to the butter and mozzarella to the top)

Directions
Preheat oven to 350 degrees F.
For the bread, stir together the butter, mashed garlic, and herbs in a small
bowl and season with salt and pepper. Tear open the loaf of bread
lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.

I just doesn't get any better than this! What did you find? Can't wait to see what you are cooking! Link with MckLinky below. Next week is our last week of FNCCC with chef Warren Brown. This year has flown by!

FNCCC Assignment #35 - Tyler Florence

Tyler Florence is the featured Food Network chef for next week. There are over 1,200 recipes listed so you shouldn't have a problem finding one you like (this isn't the case the following final week, so please read below). He has been with Food Network for over 12 years, Tyler's Ultimate is his signature series. He has lots of cookbooks, cookware, and whatnot. Although he isn't the "simple chef" that I tend to like, his recipes look amazing.

Check out his site as well:

http://www.tylerflorence.com/

We will post his recipes on Wednesday, May 12, 2010. Can't wait to see what you are cooking!

Just for a Heads-Up, the last chef, Warren Brown, doesn't have many recipes that I can find on-line but he does have two cookbooks out. You may want to check if they are available at your library. Not only will that be the last FNCCC it is also all about desserts!

FNCCC Week 34 - Sunny Anderson

This week's chef is Sunny Anderson, the host of Food Network's Cooking For Real. I have never made wings before but my husband and oldest daughter love them so I chose Caribbean Chicken Wings . I'm not a big fan of meat on the bone so this was a stretch for me.

They were very easy to make (despite trying to separate the drumette from the wing and wing tip). Marinate, bake, done. I didn't add the habanero or cayenne because my babies don't like spicy. They were very tasty. I also made Giada De Laurentiis' Balsamic Chicken Drumettes. YUM! These were liked better than Caribbean flavor, because they were sweeter. I would make both again.

Caribbean Chicken Wings
Recipe courtesy Sunny Anderson, 2008

Ingredients
1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoons sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings (not even close - maybe 2 pounds even without reserving the 1 cup of marinate)

Directions
In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade (** I used it all because it didn't look like nearly enough to marinate them). Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

I am no longer afraid of making wings! What did you make? Link up to M. Linky below!

FNCCC Assignment #34 - Sunny Anderson

Sunny Anderson is the featured chef next week. I've seen her show several times and like the way she does things. She has lots of stories to go along with her food as well.

"Sunny is one of the newest additions to Food Network's popular "In the Kitchen" weekend block with her series, Cooking for Real. Combining her approach to classic comfort foods along with her passion for unique flavors inspired by her many travels, Sunny offers real food for real life. She also understands the need for uncomplicated dishes with affordable, easy to find ingredients."

We will post her recipes on Wednesday, May 5, 2010. Only 3 more weeks left of FNCCC! What will you be cooking?

FNCCC Week 33 - Sandra Lee

This week's Food Network chef is Sandra Lee of Semi-Homemade. I made the Chicken Souvlaki because I had several of the ingredients on hand. We loved it. Making the pitas on the grill with pizza dough sounded fun but I already had fluffy pitas to use up. I'll have to try it next time. This was a very flavorful meal. I served it with spicy sweet potato fries. My oldest daughter said that the spices really added flavor but not spice (hot). Anytime they see visible spices they freak out so I'm glad that they liked this as it was covered in spices. I really want to try pizza dough on the grill so I'll keep that in mind for next time.

Chicken Souvlaki with Grilled Pita
Recipe courtesy Sandra Lee

Directions
Souvlaki Marinade:
2 tablespoons freshly chopped dill leaves
1 tablespoon chopped garlic
2 teaspoons Italian seasoning
1 tablespoon lemon juice
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds split chicken breast, bone and skin removed, sliced into 1-inch pieces (I used 2 pounds boneless, skinless)

Tzatziki Sauce:
1 small cucumber, diced
2 tablespoons freshly chopped dill leaves
1 (8-ounce) container plain yogurt (I used Greek yogurt so it was thicker)
2 teaspoons lemon juice
2 teaspoons hot sauce (I did not add because I was feeding kids)
Salt and freshly ground black pepper

Grilled Pita Bread: (I used premade fluffy pitas - not the split kind but the puffy kind)
1 (1-pound bag) refrigerator pizza dough, at room temperature
Flour

Toppings:
5 large romaine leaves, chopped
1 tomato, chopped
1 medium onion, thinly sliced

(I also added feta to mine)

Chicken:
In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread. (I used all of the seasoning for my 2 pounds of chicken, it was very flavorful). Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.

Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.

Tzatziki Sauce:
In a medium bowl combine all the tzatziki sauce ingredients and set aside.

Grilled Pita Bread (I skipped this but put my fluffy pita in the oven to warm up):
Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick.
Preheat a grill pan or grill over medium heat.
Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.

To Assemble:
Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter.

So what did you cook? Link to MckLinky below.

FNCCC - Assignment #33 - Sandra Lee

Congratulations to Candi from Family, Stamping and FOOD!, who won the CNS Store giveaway!

Can you believe we only have 4 chefs left in the challenge?

I like Sandra Lee's quick fix philosophy when you need things done quickly and don't have time for everything from scratch. I probably do most of my cooking like this. The background on her is neat.

"Sandra Lee has a passion for simple solutions that create dramatic results in all areas of home life. She is editor-in-chief of Sandra Lee Semi-Homemade magazine, a popular television host, and an internationally-acclaimed home and food expert who has revolutionized the way people think about homemade. With her trademark 70/30 Semi-Homemade® philosophy, which combines 70% ready-made products with 30% fresh and creative touches, Sandra is recognized as the foremost advocate to over-extended people. She created the platform to continually supply savory tactics that allows anyone to take 100% of the credit for something that looks, feels and tastes as if it were made from scratch.

Sandra's philosophy was born out of necessity and the challenges she faced throughout her childhood. The oldest of five children, Sandra was responsible for caring for her four younger siblings and managing the household finances. Forced to live on welfare and food stamps, Sandra quickly learned how to turn budget-friendly packaged foods into delicious and special meals for her family while stretching every dollar. These early experiences laid the foundation for what would eventually become Semi-Homemade®. "

We will post Sandra Lee's recipes on Wednesday, April 28, 2010. Can't wait to see what you choose! Enjoy the rest of your week~

FNCCC - Week 32 - Robin Miller

I hadn't heard of Robin Miller before this week but I'm glad I did. I found a keeper in her Minestrone Soup with Pasta, Beans, and Vegetables. It was a snap to put together (int he crock pot!) and had excellent flavor. I was out of Parmesan so topped it with an asiago mozzarella mix. Everything else I did exactly as written. I'm OK that my older girls didn't eat it because I can't wait to eat the leftovers myself. The baby loved the beans, carrots and pasta. It would work well as a veggie soup - just leave out the pasta. This is definitely going into my recipe box.

Minestrone Soup with Pasta, Beans and Vegetables
Recipe courtesy of Robin Miller

Ingredients
3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta (subbed macaroni)
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional
Directions
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

So what did you cook this week? Link your post to MckLinky below. You still have time to enter the giveaway - I'm picking the winner tonight. Enjoy the rest of your week!

FNCCC - Assignment #32 - Robin Miller

Next week's chef is Robin Miller. "Robin has fifteen years of experience as a food writer and nutritionist and is the author of the bestselling cookbook Quick Fix Meals. She is the host of Quick Fix Meals with Robin Miller. " I haven't seen her show but was impressed with the recipes that I took a look at. The first to pop up was Peanut Butter and Jelly Swirled Ice Cream with Vanilla Cookies. Interesting.

We will post Robin's recipes on Wednesday, April 21, 2010. Can't wait to see what you are cooking!

If you haven't entered the cookware.com giveaway yet - go HERE to enter! The giveaway ends on April 21.

FNCCC Week 31 - Robert Irvin

Food Network's Robert Irvine was this week's chef for FNCCC. He had a ton of recipes but I really had a hard time finding one I wanted to make. Too many meat dishes and I had a 10 pound bag of potatoes to use up. SOOOOOO, his scalloped potatoes made the cut. Not sure it would have worked if I followed the recipe, as the milk measurement seamed SIGNIFICANTLY small. I added left over Easter ham to make it a full meal.

My girls didn't like it but my husband and I thought it was good. I am enjoying the leftovers. Yum!

School's Out Scalloped Potatoes
Recipe courtesy Robert Irvine with Brian O'Reilly
Ingredients
4 tablespoons (1/2 stick) butter
1 large white onion, diced (I didn't have an onion - gasp - so used onion powder and I really liked it....I would even use it again!)
1/2 cup all-purpose flour (or rice flour to make the dish gluten-free)
3/4 (????) cup milk (*****I used 3 and 3/4 cups.....not sure how you make a white sauce for this many potatoes with 3/4 cup milk - and 1/2 flour****this has got to be a typo)
White pepper (never have white pepper but need it enough that I should get some)
Dash salt (be careful because there is salt in the cheese)
3/4 cup shredded white Cheddar
4 to 5 potatoes, peeled and thinly sliced
1/8 cup finely sliced white parts scallions, for garnish
1/8 cup bread crumbs for topping (omit for a gluten-free dish)

Directions
Preheat oven to 350 degrees F. Lightly grease an oven-to-table baking dish with some of the butter.
Melt the rest of the butter in a saucepan or small skillet and saute the onion until it becomes translucent. Gradually add the flour to make blond roux, then slowly add the milk and allow the mixture to thicken. Season with white pepper and just a dash of salt and remove from heat. (Be careful to avoid overdoing the salt, because there is salt in the cheese.)

Layer 1/3 of the potatoes in the baking dish, followed by 1/3 of the milk sauce, and 1/4 cup of the shredded white Cheddar. Repeat the sequence twice for a total of 3 layers. You can top with the breadcrumbs before baking, but omit if making the dish gluten-free. Bake covered for about 45 minutes to 1 hour, removing the cover for the last 10 minutes. (You can speed up the cooking time by pre-microwaving for 10 to 15 minutes before baking, or even par-boiling the potatoes.) ***I had to cook it a lot longer. My potatoes might not have been sliced as thin as they should have.

The scalloped potatoes are done when the potatoes are tender. Let rest a few minutes before serving. Garnish with sliced scallions and bread crumbs.

So what did you find to make? Post your recipes in MckLinky below. Can't wait to see what you are cooking! Go enter the giveaway while you are at it :)

FNCCC Assignment #31 - Robert Irvine

Go enter the $40 giveaway HERE!

"As host of Dinner: Impossible on Food Network, Chef Robert Irvine serves stunningly creative dishes both for intimate gatherings and for huge crowds, all without warning and at a moment's notice. On the show, he has cooked on a desert island, in an 18th Century kitchen, in an Ice Hotel, for cowboys on a cattle drive, for master instructors at the Culinary Institute of America and at the Inauguration of Pennsylvania's Governor.

A native of England, Irvine joined the British Royal Navy at the age of 15 and his skills in the kitchen soon came to the attention of his superiors. As part of his service for the Royal Navy, Irvine was selected to work on board the Royal Yacht Britannia where the Royal Family and their entourages regularly dined. During his time training US Navy chefs as part of a guest chef program, Irvine worked in the White House kitchens and his creations were served to high-ranking government officials."

I've seen his show a few times and it's amazing what he comes up with, with the lack of resources and time. I love to watch this sort of challenge. He has around 650 recipes at the Food Network site. We'll be posting his recipes on Wednesday, April 14, 2010. I hope your recipes don't turn out Impossible! Can't wait to see what you're cooking~

FNCCC Week 30 - Rachael Ray

Yay! It's Rachael Ray week! I made Scuderi Kids' Fast, Fake-Baked Ziti Recipe. It is wonderful with the tomato sauce and the white sauce (with a hint of nutmeg). It freezes very well. I admit that I have been making this recipe for a few years now. It's not new for me. I love it!

Scuderi Kids' Fast, Fake-Baked Ziti
Ingredients
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 cloves garlic, finely chopped
1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano)
1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional
Coarse salt
A handful fresh basil leaves, torn
1 pound ziti rigate, with ridges
2 tablespoons butter
2 tablespoons all-purpose flour
Freshly ground black pepper
A generous grating nutmeg
2 cups whole milk
1/2 cup shredded asiago cheese
1/2 cup shredded Parmigiano-Reggiano
1 cup sliced fresh mozzarella
Crusty bread, to pass at table
Directions
Put pasta water on to boil.
In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.
Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.
While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.
Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately with Spinach and Artichoke Salad and bread.

I can't wait to see what you have been cooking! Link your post into MckLinky below!

The $40 giveaway is HERE. Please go enter so you have a chance at some great kitchen gear of your choice!

Isn't this funny.....it was my daughter's second helping....it was smiling at her :)

FNCCC Assignment #30 - Rachael Ray and Giveaway Starts Next Week

Next week's Food Network's Chef Cooking Challenge chef is Rachael Ray! She is everywhere these days....magazine, talk show host, cookbooks, cookware.......I could go on and on. 30 Minute Meals was one of the first shows I watched on FN. I would love to be sitting on one of the barstools on the side of her set so I could sample everything she cooks! She has close to 2000 recipe links on the Food Network site so you are sure to find something to cook, if you don't alreadyhave something of hers in your recipe box. I love that most of her stuff has a ton of reviews. I have been finding these helpful when choosing recipes. Let's face it, we are all now well aware that FN doesn't always proofread (maybe even proof-cook) the recipes.

Starting next week I am also going to start a giveaway. CSN Stores is offering one of my readers up to $40 towards any item from their sites, including cookware.com! Cookware.com has a TON of things that all of you cooks would love. For each FNCCC you have participated in you will get an entry. For those of you that don't participate, but love to read about what all of these lovely cooks are cooking, you'll be able to play as well.

We'll post Rachel Ray recipes on Wednesday, April 7, 2010. Be sure to count how many times you have posted to FNCCC! See you then :)

FNCCC - Week 29 - Paula Deen

AGGGGHHHH. It's Paula Deen week and I passed up all of the down home, Southern comfort, sweet and salty, yummy food for Marinated Tomatoes. Don't get me wrong, they were good. But I have numerous others that I will be trying at a later time. I'm still trying to use up items I have on-hand.

Soon, Paula, soon, I will try your Baked French Toast Casserole with Maple Syrup and your Loaded Oatmeal Cookies .




Marinated Tomatoes
Recipe courtesy Paula Deen
3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil (I used much less without poor results - 1/4 cup)
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges
Directions
Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.


Can't wait to see what you are cooking! Link your post to MckLinky below. Enjoy your week~

FNCCC Assignment #29 - Paula Deen

Next week's FNCCC is Paula Deen!

"Start with one part Southern charm, add a dash of "hey y'all" and pour in a bountiful dose of cooking expertise, and you have the recipe for Paula Deen , host of three popular Food Network shows, including Paula's Home Cooking. Paula Deen is a self-made success story who learned the secrets of Southern cooking from her Grandmother some 30 years ago. She had no idea at the time that the love for Southern cooking her grandmother instilled in her would lead to a life-long career."

I know she gets a bad rap for her high fat and high sugar recipes but I just love her. She has a great story to tell as well. Food is meant to be enjoyed, and it's hard not to enjoy her food. Everything in moderation and we'll all be fine. Don't be afraid of the butter!

We'll post her recipes on Wednesday, March 31, 2010. Can't wait to see what other Paula recipes I can find that are fabulous!

FNCCC - Week 28 - Patrick and Gina Neely

Pat and Gina Neely are the hosts of Food Network's Down Home with the Neely's. They make great southern food! I choose the Black-Eyed Pea Salad because I am trying to clean out my pantry and had a bag of black eyed peas I was supposed to cook for New Year's. So instead of canned beans, I soaked the dried beans over night and cooked them in the crock pot for a few hours until they were almost tender. I froze half of them for another occasion.

This salad was nice and fresh. I loved the simple flavors. Certainly and nice change from regular boiled black eyed peas. I will use this is my summer salad rotation. It would be great for a cookout!

Black-Eyed Pea Salad
Recipe courtesy The Neelys, 2008

Ingredients
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained
Directions
Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.

I can't wait to see what you chose! Please link your post to MckLinky below. Enjoy your week~

FNCCC Assignment #28 - Patrick and Gina Neely

The chef's for next week are Pat and Gina Neely. "Co-owners of Neely's Bar-B-Que, Patrick (Pat) and Gina Neely have turned their family restaurant into one of the most successful barbecue restaurants in the South. Now they share the secrets behind their favorite dishes and their passion for food, family, and fun on Food Network's Down Home with the Neelys."

I love watching their show (so does my middle daughter) but after reading several reviews (which are supposed to be about the recipes) it revealed that not everyone loves their touchy-feely relationship in the kitchen. They are fun. Their food is great (think lots of Southern comfort food) and I'm excited to try out some different foods from them.

We'll post recipes from there on Wednesday, March 24. Can't wait to see what you are cooking!

HERE is the list of upcoming chefs if you want to plan ahead.

FNCCC - Week 27 - Nigella Lawson

This week's chef in the Food Network Chefs Cooking Challenge is Nigella Lawson and, if you were like me, it was very hard time picking just one recipe (OK, two, I needed to try her Cherry Cheesecake too!) . I settled on the Chocohotopots. This is definitely going into my dessert file. They are heavenly and, with a prep time of less than 5 minutes, they can't be beat. I didn't stray from the recipe one little bit. They are very rich, very chocolaty and a lot of fun. Cake with hot fudge sauce built right in. Try them. You will not be sorry you did!

Chocohotopots
Recipe courtesy Nigella Lawson

Ingredients
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins

Directions
Place a baking sheet in the oven and preheat to 400 degrees F.

Butter the ramekins with 1 tablespoon butter.

Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.

In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.

Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT! (if you are like me, this will not deter you from immediately diving right in :)

The Cherry Cheesecake was outstanding for a no bake cheesecake! The only change I made was to make individual ramekins instead of one big one. I had to try it because Tomoko, the Japanese student that is staying with us, says cheesecake is her favorite. We loved it. She loved it. I will be making this simple and yummy dish again!

So what did you cook this week? Did you hit the jackpot like I did? TWO fabulous desserts that are so easy to whip up!!! Link your post to MckLinky below. Enjoy your week!