Are you hooked on cooking shows like me? Ever since Graham Kerr and Julia Child hit the television screens, I’ve been watching master chefs garnish creative dishes that tempt the palate. They were the front runners of what was to be a chef/cooking show explosion on the tube. And I couldn’t be happier about it.
There’s nothing more relaxing to me (other than reading) than to plop down on the sofa or cozy up in my bed to view chefs mince, dice and chop their way to an amazing meal. I’m a big fan of instant gratification. And viewers get that with a cooking show. We see single ingredients blend and combine with others to make a delicious meal appear right before our eyes in just an hour. Sometimes in as short of time as half an hour.
One favorite DVR-able show I enjoy is Rachel Ray, famous for her cookbooks and 30 Minute Meals. Rachel also has a morning talk show where she interviews and cooks with celebrities as well as other renowned chefs.
Iron Chef and Chopped and Cupcake Wars are great competition cooking shows. It’s not ONLY about the food, but it’s about the chefs themselves, their personalities, their style and how they present the food to the judges that intrigues me. All channel surfing comes to an abrupt halt if I like the show’s format.
Probably my favorite cooking/talk show combined is The Chew where five famous chefs come together to dish about food, recipes and current trends. I’m not sure The Chew airs in all cities, but on the west coast it airs at noon. Thanks to my DVR, I watch it nightly and smile along with Iron Chef, Michael Symon, Mario Batali, Daphne Oz, Carla Hall and Clinton Kelly. (Did I say 5 chefs? Make that 4 ½. Clinton does a great Craft Corner segment I totally enjoy). Themed shows every day like Bold BBQ or Mother’s Day Brunch or Extra-Value Friday make it fun to watch and somehow those five hosts always make me laugh. Not only does the viewing audience learn how to put together scrumptious meals, but we learn how to use new kitchen gadgets (like the mandolin for zesting) and the latest in food nutrition.
Today, I thought I’d share with you an easy-peasy chicken recipe I’ve learned from Rachel Ray. I make this dish once a week…it’s a family fav and it’s done in less than 30 minutes.
Four skinless boneless chicken breasts
Honey Dijon mustard
Seasoned Panko (or bread crumbs)
Salt and Pepper
Preheat oven to 400.
In a rectangular casserole dish add 3 tablespoons of olive oil to coat the bottom. You don’t need much.
Salt and pepper chicken to taste
Spread Dijon mustard thoroughly on one side of chicken only
Dip the mustard side into Panko bread crumbs until well coated
Place coated chicken face up in casserole dish
Bake at 400 degrees for 20 minutes or until golden brown. (The time varies depending on the thickness of the chicken. I pound mine down to flatten them)
Time for you to dish! Do you watch cooking shows? What are your favorites? Do you have a favorite celebrity chef?
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The night she’ll never forget…is a night he can’t remember
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