Mr. Food OOH IT'S SO GOOD!!
MR. FOOD TEST KITCHEN TOASTY S’MORES PIE MONDAY 08-10-20
1:33
It’s National S’mores Day and just wait until you see what we’re whipping up. You better bring a few extra napkins.
If you love the combo of toasty marshmallows, melted chocolate, and crispy graham crackers, then today’s your lucky day. Yup, it’s officially national S’mores Day; a time to celebrate all things s’mores. (Like we need an excuse to eat them.) So today I want to share an easy way to get everything we love about s’mores, in the form of a pie. We start by combining some graham cracker crumbs, along with a bit of sugar and melted butter. We set that aside and we mix together a package of instant chocolate pudding and some milk. Once this thickens up, we fold in some whipped topping which makes it nice and creamy. This goes into a store-bought graham cracker pie crust, then we sprinkle on the crunchy topping and finish it off with lots of mini marshmallows. And since a s’more isn’t a s’more unless the marshmallows are toasted, we pop this under the broiler just long enough for them to get golden brown. After it cools, you have everything you love about an ooey gooey s’more in the form of a pie. So stop whatever you’re doing and go over to our website so you can make our, “Toasty S’mores Pie,“ as soon as tonight. And while you’re there, check out all our s’more-inspired recipes. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found “s’more tasty ways,” for you to say…
“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN SHEET PAN MAC ‘N’ CHEESE TUESDAY 08-11-20
1:35
Mac and cheese made on a cookie sheet? Sounds crazy, but it’s not. As a matter of fact it’s all the rage.
When it comes to making dinner, I think there are a few things that we all would agree on. It’s got to be easy, it’s got to taste good and clean up should be a breeze. With that said, I’m so excited to share with you something called sheet-pan cooking. And today we’re making one of our ultimate comfort foods, sheet-pan style. We start by cooking some elbow macaroni like normal and draining it really well. While that sits, we combine some cheddar cheese soup, a good amount of milk, lots of shredded cheddar cheese, a bit of butter and a few spices. After the cheese melts, we take the pot off the heat and slowly stir in a few eggs along with our cooked pasta. Once this is mixed, it gets spread on to a rimmed baking sheet and topped with more cheese and some crackers that we mixed with melted butter. When this comes out of the oven all cheesy delicious with the edges crispy, it’s ready to cut into squares. So if you want to get in on the latest cooking craze, why not start with our, “Sheet Pan Mac 'n' Cheese.” And as always, to get the recipe, simply visit our website. I’m Howard in the Mr. Food Test Kitchen, where today we found a “new twist on an old classic way,” for you to say…“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN CHOPSTICK VEGGIE FRIED RICE WEDNESDAY 08-12-20
1:29
How can you get dinner on the table in less than 30 minutes, for only pennies a serving? Grab your chopsticks and stick around and we’ll show you.
If you’re looking for a budget-friendly dinner that you can have on the table in less than 30 minutes, then you’re going to love the veggie-packed fried rice that we’re making today. You can even add your own touches to make it your own. We start by scrambling a couple of eggs. Once they’re done, we’ll set them aside to cool. In the same skillet or wok, we'll add a little oil and some fresh garlic, along with some thawed peas and carrots. Once they heat through we’ll add some cold, cooked long-grained rice, and a bit of soy sauce. This a great way to use up that leftover rice, and the trick to a good fried rice is to make sure you start off with cold rice. That way, the rice won’t clump together. While that's cooking, we'll chop up our scrambled eggs and add it back into the skillet. If you want, you can even add some leftover cooked chicken, shrimp, or steak. You get the idea. Top it off with a few sliced scallions and you've got yourself a fried rice that's as good, or even better, than Chinese takeout. It’s great as a budget-friendly dinner or a simple side dish. The recipe for our “Chopstick Veggie Fried Rice,” is online now, so you can make it as soon as tonight. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “fake-out take-out way,” for you to say … “OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN TUNA TWIST THURSDAY 08-13-20
1:33
What happens if we team our pasta salad with tuna salad? We end up with a dish that is summertime perfect and very budget-friendly.
During the summer, with all that’s going on, it seems we’re always looking for recipes that are light, quick to throw together, and if they’re budget-friendly, all the better. So with that said, let me share with you an amped-up pasta salad that is main dish worthy. We start by cooking some pasta twists like normal. Once they’re tender we drain them and rinse them well. And if you don’t have pasta twists, almost any pasta will work. While that finishes draining, we mix together some mayo, a good amount of apple cider vinegar, and a bit of black pepper. Next, we add the pasta to this, along with a large can of tuna that we’ve drained and flaked, a package of frozen peas (that we’ve thawed), some chopped celery, red onion, and a little dill. The nice thing about this is there are no rules. Want to use rice wine or red wine vinegar, fine! Have other veggies on hand, feel free to add them to the mix. Once this chills, it’s ready to serve as a light summer dinner or bring it to a potluck and watch it be the first thing to disappear. The recipe for what we call, “Tuna Twist,“ is online and ready to add to your summertime line-up. I’m Howard in the Mr. Food Test Kitchen, where today we found a “twisted easy way,” for you to say…“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN ROOT BEER CHICKEN FRIDAY 08-14-20 1:33
We love root beer right out of the bottle and when it’s teamed with some ice cream, even better. But today we’re using it in a whole new way.
When it comes to flavors that shout summer, it’s easy to think about lemon or strawberry. But to me, root beer is near the top of my list. A frosty mug of it is so refreshing, and when you team it with ice cream, it gets even better. Today, we’re using root beer as a key ingredient in our BBQ chicken. We start by roasting some bone-in chicken before heading out to the grill. That way, we can be sure the chicken is cooked through and the BBQ sauce won’t burn. While our chicken is roasting, we make a homemade BBQ sauce by combining ketchup, a touch of Worcestershire sauce, a few seasonings, light brown sugar, lemon juice, and a good amount of root beer. It adds a spicy sweet flavor to the sauce. Once our chicken is cooked through and our sauce has simmered for a bit, we’ll slather the sauce over the chicken and head out to the grill to finish things off. And since the sauce never touched any raw chicken, we can keep basting the chicken while it cooks. Once the chicken starts to get all those crispy grill marks, it’s ready to serve. One bite is all it takes and you’ll never want to make BBQ chicken any other way. So what are you waiting for? Go online now to get our recipe for “Root Beer Chicken,” to add to your summertime line-up. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “rootin’-tootin’ way,” for you to say…“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN SHELLS AND BROCCOLI MONDAY 08-17-20
1:35
If you’re sick and tired of being overwhelmed with all the choices of pasta at the supermarket, then you’re going to love that today, we’re going back to basics.
If you’ve been to the pasta aisle lately, you’ve definitely seen how many options there are. Long gone are the days when there were just a couple of shapes to choose from. There are still all the basics, as well as a bunch of new shapes and varieties. And let’s not forget about all the trendy pastas that are gluten-free, low-carb, non-GMO, and on and on. But today, we’re getting back to basics with a pasta toss that you’re sure to love. We start by melting some butter in a small skillet, along with a good amount of olive oil, garlic, basil, oregano, salt, and crushed red pepper. Now, before draining our pasta and broccoli, which we cooked together to save us from having to wash another pot, we take out a half cup of the cooking liquid and set it aside. Then, we drain the rest like we usually do. We put it in a bowl and toss it with the cooking water that we reserved along with the flavor-packed butter sauce. To give this even more flavor, we add cut-up pepperoni and some Parmesan cheese. Doesn’t this look amazing? You can even hearty it up with some cooked chicken or shrimp. To get the recipe for our “Shells and Broccoli,” all you have to do is visit our website. It’s the kind of dish that’s perfect when you just don’t know what you feel like making for dinner. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “deliciously simple way,” for you to say…“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN CUCUMBER RANCH BITES TUESDAY 08-18-20 1:22
Cucumbers are in abundance, so join us as we whip up all sorts of favorites with them.
This time of year our markets and farm stands are bursting with an abundance of fresh produce. And that means it's time that we get creative. So I picked up a bunch of cukes and brought them back hear to the Test Kitchen and we went to town. First we made our Crisp Cucumber Salad that is the perfect summer side dish no matter what you’re serving. And if you’ve never had homemade Tzatziki sauce, which is a Greek-style cucumber and yogurt sauce, are you missing out. It’s just as good on a Gyro as it is on a salad. And one of my new favorites, bite-sized cucumber and cheese bites. To make them all we do is cut cukes that we scored with a fork into half inch slices and top each one with anything from store-bought hummus to one of those herbed cheese spreads. My favorite topping thought is where we mix cream cheese and mayonnaise together, along with some ranch seasoning and chopped chives. The results are perfect little bites that are both adult and kid-friendly. To get the recipe for our, “Cucumber Ranch Bites,“ as well as all the other recipes that I shared with you, simply go to our website. I’m Howard in the Mr. Food Test Kitchen, where today we found a” fresh from the garden way,” for you to say…“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN HAVANA PORK WEDNESDAY 08-19-20 1:22
We’re taking our taste buds to Havana, Cuba with a dish that’ll shake up your dinner routine.
Since most of us are creatures of habit when it comes to dinner, we often fall into the rut of serving the same few things over and over. So to help shake off the, “Oh, no…not that again” blues, we have a flavor-packed pork dish that originated in Havana, Cuba and is anything but boring. We start off by cutting a boneless pork butt or shoulder into cubes. It should be well marbled which means it’ll have a ton of flavor. We marinate this with some bottled Mojo. And just in case you aren’t familiar with it, Mojo is a sauce that’s great for marinating, or for serving as a condiment. It’s a blend of sour oranges, olive oil, garlic, oregano, salt and pepper. After this marinates in the fridge for at least 6 hours or even overnight, we sear it in a hot skillet. Once it’s cooked through and the edges are crispy, we serve it over rice, top it with some chopped cilantro and a squeeze of fresh lime. I do hope you’ll go online and get the recipe for our, “Havana Pork,” so you can have a taste of Havana without getting out your passport. I’m Howard, with Kelly in the Mr. Food Test Kitchen, where today we found a “new and flavorful way,” for you to say...“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN TOMATIO SKILLET FISH FILLETS THURSDAY 08-20-20
1: 33
Wait until you see what we came up with when we team 2 of our best food buys together. The results is nothing short of spectacular…so join us.
This is the time of year, between all of our summer activities wrapping up, and our lives getting back to, well, let’s just say, somewhat normal, when we’re on the lookout for dinner ideas that are fast, flavorful and that take advantage of this seasons week’s best food buys. Have you noticed lately how abundant tomatoes are, especially the smaller cherry and grape varieties? They’re as sweet as can be, and are at some of the best prices of the year. Once we get them home, all we do is sauté them in some olive oil, garlic and a bit of crushed red pepper. After they start to blister, we add some lemon juice, and white wine and let that simmer. In the meantime, we sauté some US Farm-Raised Catfish, that we season, which to me is one of the best catches in the market, and with August being National Catfish month, I can’t think of a better time to discover it. Once their golden and start to flake, which takes just minutes, we top them with our fresh tasting sauce. Let me tell you, between the perfect texture and mellow taste of the fish and the freshness from the tomatoes, are you ever in for a treat. And to think we threw this all together in less than 15 minutes. To get the recipe for our “Tomato Skillet Fish Fillets,” all you have to do is visit our website. I’m Howard in the Mr. Food Test Kitchen, where today we found a “fresh, fast and fabulous way,” for you to say...“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN BASIC MACARONI SALAD FRIDAY 08-21-20
1:25
Howard: Don’t even consider going to your next potluck dinner or family get-together without this. Wonder what it is? Kelly: ...“OOH IT’S SO GOOD!!(” Howard: It is.
When it comes to potluck dinners and get-togethers, a must-have favorite this time of year is a good, basic macaroni salad. And when I say “basic” don’t think for a minute that that means “boring” or “lacking flavor,” because the version we’re making today is anything but. We start by cooking some elbow macaroni according to the package directions. While that drains, we mix together some mayo and sour cream with garlic powder and a bit of salt and pepper. Now, we add our pasta to the bowl, along with some chopped hard boiled eggs, a good amount of chopped celery which gives this a nice crunch, and some chopped red onion. We give this a toss and pop it in the fridge, so all the flavors have a chance to come together. The nice thing about this recipe is that you can change it up. Maybe add some colorful peppers, sliced radishes, or even cooked shrimp or chicken. No matter what you add, let me assure you that this is going to be one of the most requested side dishes all summer long. So, before your next potluck or family dinner, make sure you check out the recipe for what we call our “Basic Macaroni Salad,” I know you’ll be glad you did. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “beyond the basic way” for you to say...“OOH IT’S SO GOOD!!(”
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