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!

Well Into Our Terrible Twos at Twenty Months

I see a lot of this.Which turns into this. So much fun!

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!

$25 Walmart Giftcard Winner

On the gift card provided by P&G for the 24-Hour Cascade Challenge, it stated to give the $25 card to the first person who commented on my blog about the challenge. Hadley from Life of a Dairy Queen was that lucky commenter!