Asparagus, Bacon and Goat Cheese Quesadilla
From Food Network Kitchens

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Ingredients:

  • 8 ounces thick-cut bacon, sliced crosswise into ½-inch pieces
  • 1 teaspoon unsalted butter, plus more as needed
  • 1 shallot, thinly sliced
  • 1 pound pencil asparagus, trimmed, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 4 ounces fresh goat cheese (about ½ cup)
  • 4 10-inch flour tortillas
  • 1¼ teaspoons chopped tarragon, dill, or parsley

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Medium Skillet
  • Measuring Spoons
  • Reversible Grill/Griddle
  • Knife
  • Cutting Board
  1. Cook the bacon in a medium skillet over medium-high heat until crisp, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and discard all the pan drippings.
  2. Add 1 teaspoon butter and the shallots and cook until brown, 2 to 3 minutes. Add the asparagus to the skillet and season with salt and pepper. Cook until the asparagus is bright green and tender; about 2 minutes. Set aside.
  3. Spread a thin layer of cheese over a tortilla and scatter a quarter of the herbs on top. Place the tortilla cheese-side up in the skillet. Scatter a quarter of the bacon and asparagus on the lower half of the tortilla, then fold the tortilla over and press lightly. Cook until golden brown, turning once, about 3 minutes on each side. If the pan gets dry, add butter, as needed. Repeat with remaining ingredients. Cut quesadillas into wedges and serve.

Makes 4 servings.

Bruschetta
From Food Network Kitchens

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Ingredients:

  • 2 cups ripe cherry or grape tomatoes
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • Large clove garlic
  • Small handful of fresh herbs, such as basil, flat-leaf parsley, mint, dill or tarragon
  • 1 loaf French bread or coarse country bread

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Electric Grill & Griddle
  • Measuring Spoons
  • Measuring Cups
  • Serrated Knife
  • Knife for slicing vegetables
  • Baking Sheet (optional)
  • Garlic Press
  • Cutting Board
  • Spoon
  1. Heat broiler or stovetop grill pan to high.
  2. Halve or quarter tomatoes. Season with salt and black pepper. Drizzle with a couple tablespoons of olive oil, depending on the juiciness of the tomatoes. Remove herb leaves from stems; chop or tear leaves into pieces. Add to tomatoes.
  3. Use a serrated knife to slice the bread crosswise on a sharp angle to get broad slices about ½-in. thick. Drizzle both sides very lightly with olive oil and season with salt to taste. If using a broiler, lay the bread on a baking sheet. Toast bread under the broiler or on the grill pan until the edges char a bit and surface is golden. Turn and toast the other side. Smash and peel the garlic. Rub garlic all over the surface of the toasted bread to flavor. Serve bread topped with tomato mixture.

Makes 4 servings.

Crab Cakes with Chipotle Sauce
From Food Network Kitchens

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Ingredients:

    Crab Cakes:

  • 4 tablespoons unsalted butter
  • ¼ cup minced onion
  • 1 rib celery, minced
  • 1 clove garlic, minced
  • 1 ½ teaspoons kosher salt
  • 1 pound lump crabmeat, cleaned
  • 1 large egg
  • ¼ cup heavy cream
  • ½ teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon minced flat-leaf parsley
  • 1 tablespoon minced fresh dill
  • ¾ teaspoon hot pepper sauce
  • Freshly ground black pepper
  • 13 cup cracker meal, plus additional for coating
  • 1 tablespoon vegetable oil
  •  
  • Sauce:

  • 1 cup mayonnaise
  • 1 canned chipotle en adobo with sauce, minced

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Skillet
  • Baking Sheet
  • Tongs
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  • Zester
  • Knife for slicing vegetables
  • Aluminum Foil
  • Cutting Board
  • Whisk
  • Mixing Spoon
  • Serving Tray or Platter
  1. Melt 1 tablespoon butter in a small skillet over medium heat. Add onion, celery, garlic and ½ teaspoon salt and cook until soft, about 5 minutes; cool. In a large bowl, gently fold vegetables with crab.
  2. Lightly beat egg with cream, lemon zest, lemon juice, mustard, herbs, hot sauce, remaining 1 teaspoon salt and pepper to taste. Gently toss egg mixture with crab. Stir in 13 cup cracker meal. Shape into 1 ½-in. patties. Place them on a lined baking sheet, cover and refrigerate 1 hour.
  3. Whisk mayonnaise together with chipotle and refrigerate until ready to serve.
  4. Put some cracker meal in a rimmed plate and lightly pat crab cakes in meal to coat both sides. Heat large skillet over medium heat and add remaining 3 tablespoons butter and the oil. Cook crab cakes, turning once, until golden, about 2 minutes per side. Serve with a dollop of mayonnaise.

Makes 12 small cakes.

Goat Cheese Nut Log
From Food Network Kitchens

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Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • Pinch crushed red pepper
  • ½ cup toasted hazelnuts
  • 2 teaspoons herbs de Provence or Italian seasoning
  • 1 teaspoon finely grated lemon zest
  • Pinch kosher salt
  • Freshly ground black pepper, to taste
  • 1 medium log (about 11 ounces) fresh goat cheese
  • Wheat crackers or crusty bread
  • Sliced apples or pears

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Food Processor
  • Saucepan
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  • Knife or Cheese Slicer
  • Cutting Board
  • Zester
  • Spatula
  • Serving Tray
  • Cheese Spreader (optional)
  1. Put the olive oil and red pepper in a small microwave-safe bowl and microwave on HIGH until fragrant, about 1 minute. Cool.
  2. Using s-blade, put the toasted hazelnuts, herbs de Provence, lemon zest, salt and pepper in mini-processor and pulse until nuts are finely ground, but not pasty.
  3. Spread nut mixture on a large plate. Roll goat cheese in nuts, pressing firmly to coat the whole log generously.
  4. Slice the cheese into rounds and arrange on a platter. Drizzle some of the chile oil over the slices and serve with crackers or bread and fruit.

Makes 6 servings.

Italian Cocktail Meatballs with Herbs and Ricotta
From Food Network Kitchens

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Ingredients:

  • ¾ pound ground pork
  • ¾ pound ground turkey
  • ½ cup whole milk ricotta
  • 13 cup minced flat-leaf parsley
  • 13 cup panko breadcrumbs
  • ½ medium onion, grated (about ½ cup)
  • 3 tablespoons finely grated pecorino
  • 1 slice bacon, finely minced
  • 2 large cloves garlic, minced
  • 2 tablespoons milk
  • 1 tablespoon minced fresh thyme
  • 1 large egg, beaten
  • 2 dashes Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 1 cup olive oil
  • 2 to 3 cups homemade or jarred marinara sauce
  • Small fresh basil leaves, for serving

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Measuring Cups
  • Measuring Spoons
  • Garlic Press
  • Knife for slicing
  • Whisk
  • Mixing Bowl
  • Mixing Spoon
  • Grater
  • Cutting Board
  • Baking Sheet
  • Plastic Wrap
  • Medium Skillet
  • Tongs
  • Toothpicks
  • Serveware
  1. Mix the pork and turkey, ricotta, parsley, panko, onion, pecorino, bacon, garlic, milk, thyme, egg, Worcestershire, 2 teaspoons salt, and pepper in a large bowl until just combined. Do not over mix. Shape into bite-sized meatballs. Place on a baking sheet, cover, and refrigerate 1 hour or up to 24 hours.
  2. Heat the oil in a medium nonstick skillet over medium-high heat. Cook the meatballs, in 3 batches, turning until browned on all sides, about 6 minutes. Transfer to a large plate.
  3. Discard the oil and wipe out the skillet. Return the meatballs to the pan and add the marinara sauce. Bring to a simmer, cover and cook over medium-low heat until meatballs are cooked through, about 15 minutes. Serve the meatballs, warm or at room temperature, on toothpicks with basil leaves and sauce as desired.

Makes about 50 meatballs, about 16 servings.

Summer Salsa with a Shot
From Food Network Kitchens

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Ingredients:

  • 1 clove garlic
  • 2 teaspoons kosher salt, plus additional for seasoning
  • ¼ medium red onion, sliced
  • 1 jalapeño, stemmed and roughly chopped (keep seeds for more heat)
  • 4 medium ripe tomatoes, cored and quartered
  • ¼ cup fresh cilantro leaves, roughly chopped
  • 1-2 tablespoons silver tequila (optional)
  • White corn tortilla chips for dipping

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Food Processor
  • Measuring Spoons
  • Measuring Cups
  • Knife for slicing vegetables
  • Cutting Board
  • Mixing Bowl
  • Garlic Press
  • Chip & Dip Set (optional)
  • Plastic Wrap (optional)
  1. Smash the garlic clove and sprinkle with 1 teaspoon of the salt. Then using the flat side of a large knife, mash and smear the mixture to a coarse paste. Chop garlic, onion and jalapeño in the processor until fine. Add tomatoes and cilantro; pulse until coarsely textured. Add the tequila, if desired. Season with the remaining salt, adding more to taste, if necessary.
  2. Serve immediately or cover with plastic wrap and set aside for 1 hour at room temperature. Serve with chips.

Makes 4-6 servings.