MR. FOOD TEST KITCHEN SKILLET BARBECUED CHICKEN MONDAY 02-27-171:28

Barbecued chicken in the middle of February, you bet. We have a goof proof method and you won’t even have to light the grill.

If the winter blues are starting to get you down, I have an idea. How about making a summertime barbecue favorite for dinner tonight? You don’t need to light the grill, because the one we’re making is done in a skillet, and is super easy. We start by sautéing some chopped onion and garlic in some butter. Once it’s tender, we add some cut-up chicken that we’ve seasoned with a bit of salt and we’ll let those brown up. While that’s doing its thing, we mix together some tomato sauce, steak sauce, brown sugar, Worcestershire sauce, hot pepper sauce and a little chili powder. Once the chicken is browned, this goes over it and we let it simmer until it’s cooked through and the sauce starts to thicken. Now would be a good time to throw some sweet corn and a can of beans on to cook. When it’s done, are you ever in for a treat. You see, as the sauce simmers, it actually infuses the chicken so every bite is lip-smacking good. So here is what I suggest, go to our website and check out the recipe for our “Skillet Barbecued Chicken,“ as a way to shoo away the winter blues. I’m Howard in the Mr. Food Test Kitchen, where today we found an “indoor, outdoor kind of way” for you to say…“OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN MARDI GRAS BEIGNETS TUESDAY 02-28-171:17

We’re whipping up a New Orleans favorite, just in time for Mardi Gras. Keep your shirt on, I’ll be back to show you in a minute.

Just in case you haven’t looked at your calendar, today is Fat Tuesday. For many, that means we can eat anything and everything, because all that changes tomorrow since its Ash Wednesday. So what do you say we indulge ourselves with a Mardi Gras and New Orleans classic that is party perfect? If you guessed we’re making Beignets, you’re right. We start with a one-pound loaf of frozen bread dough that we’ve thawed. To that, we knead in a bit of powdered sugar and roll it out on a cutting board. Now we cut this into 2” squares and gently drop them in a deep skillet that has about an inch or so of shortening that we’ve heated up. Once they are browned on one side, we’ll flip them over and in seconds, they’re done. All that’s left to do is shake on some powdered sugar, maybe put on a pot of chicory coffee, like they drink in New Orleans, and let the party begin. So don’t dilly dally, go online now as our recipe for, “Mardi Gras Beignets” is waiting for you. I’m Howard with Kelly, in the Mr. Food Test Kitchen, where today we found a “fun and festive way” for you to say…“OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN OVER-THE-TOP CHICKEN CAESAR MELT WED 03-01-171:27

Come join me at the market today as I discover some of the best food buys of the month, just in time for Frozen Food Month.

As you know, throughout the year, we love sharing quick and easy recipes with you. We also love when we find new ways to help save you money. So with March being Frozen Food Month, there’s no better time than right now to find big savings. Sure we’re all aware of the must-haves that we find in the freezer aisle. You know, the frozen fruits and veggies that are flash-frozen at their peak, the quick cooking cheesy pizzas and ethnic favorites that’ll satisfy any appetite, and of course the huge selection of grab and go breakfasts and heat and serve meals, that are often a real lifesaver. And what’s a trip to the freezer aisle without grabbing a sweet treat? So all this month is a good time to stock up on all these favorites. As a matter of fact, we came up with a fill-you-up main dish that was inspired right here in the freezer aisle. After all, it’s real food, just frozen. It’s simply Texas toast that we baked to perfection, topped with grilled chicken, yep from the freezer aisle, and roasted red peppers, then drizzled with Caesar dressing before finishing it with melted Muenster cheese and crispy onion rings. To get this trendy recipe, visit our website and look for, “Over-The-Top Chicken Caesar Melt.” I’m Howard from the Mr. Food Test Kitchen, where today we found lots of “fresh from the freezer ways” for you to say...“OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN QUICK-AS-A-WINK PECAN PORK THURSDAY 03-02-171:27

Fasten your seatbelts because today’s recipe is super-fast and super delicious. It really is.

With all we’ve got going on every day, the last thing we need is to be stuck in the kitchen making dinner. That’s why I know you’re going to love the recipe that we’re whipping up today, because it’s done in less than 20 minutes. We begin by flattening 4 boneless pork chops until they’re about 1/4-inch thick. You see flattening them will make them cook really fast and makes them super tender. We dredge them in some seasoned flour. Dredging is just a fancy word for coating them really well. Now we sauté these in some butter which just takes minutes. Once they’re browned on both sides, we take them out of the pan and add some more butter, some chopped onions and pecans and let that simmer for 5 about minutes or so. We finish the sauce with some honey, chicken broth and a splash of lemon juice. At this point, all that’s left to do is let this simmer before spooning the sauce over our cutlets. See I told you this was quick. What makes these so amazing, besides how tender they are, is that the honey pecan sauce is lip-smacking delicious. So don’t waste another minute, go to your computer, tablet, or your smart phone and get the recipe for our, “’Quick-As-A-Wink’ Pecan Pork,” so you can enjoy more time doing whatever you want. I’m Howard in the Mr. Food Test Kitchen, where today we found a quicker way for you to say…“OOH IT’S SO GOOD!”

MR. FOOD TEST KITCHEN A GOOD FISH DISH FRIDAY 03-03-171:30

Today, I’m going to share a dish we just came up with that’s easy, Lenten special, and downright tasty. You’re not going to want to miss this one.

Every year at the beginning of Lent, so many of you ask us if we have new and different ways to prepare fish. Believe me, we get it. So this year, I want to share a dish with you that we just came up with that is easy, Lenten special, and downright tasty. We start by sautéing some green and yellow bell pepper that we’ve cut into strips, in a bit of olive oil along with some cut up onion, cherry tomatoes, (that we’ve cut in half) and a few off-the-shelf spices. While that finishes up, we place about a pound and a half of fresh cod, haddock, or farm-raised catfish in a baking dish and season it with some salt, pepper and a squeeze of lemon juice. Now that our veggies are tender, we place them over the fish and into the oven it goes for 20 minutes or so. You know, this is a far cry from all the fried fish that many of us grew up with every Friday. When you finish this with some chopped parsley and bring it to the table with a fresh veggie or two, your gang is going to want to know what the special occasion is. So why don’t you go to our website right now, while you’re thinking of it, and get a copy of what we call, “A Good Fish Dish”. Once you sink your teeth into it, you’ll know why we named it that. I’m Howard in the Mr. Food Test Kitchen, where today we found a “change from the traditional fish fry way” for you to say…“OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN THREE CHEESE MACARONI AND CHEESE MONDAY 03-06-171:25

Wait until you see the secret ingredient that we add to our mac and cheese. I bet you’ll never guess what it is.

When it comes to mac and cheese, it seems like everybody has their favorite. Let me tell you, we’ve tried them all, but the new one that Patty just created for our Everyday Diabetic Recipe website is really amazing, and it has a secret ingredient. She started by mixing margarine and flour together with a bit of salt and pepper. Once that came together, she slowly added some fat-free milk. That’s the base of our sauce. Once that thickened up, she stirred in some shredded reduced-fat cheddar and mozzarella cheese until it was smooth. And as for that secret ingredient, Patty added some cooked butternut squash. And that can be frozen squash that’s been thawed, or it can be freshly baked and mashed. Either way, let me tell you, it makes the sauce so rich and creamy, without any guilt. And when she tossed it with some pasta, then topped it with Muenster cheese, and baked it off, it was amazing. So what are you waiting for? It’s time to introduce your gang to a new twist to an old favorite. I think the best part is that no one will ever know that there’s squash in it. The recipe for our “Three Cheese Macaroni and Cheese” is online now so you can whip up a batch as soon as tonight. It’s that easy. I’m Howard, with Patty, in the Mr. Food Test Kitchen, where today we found a “healthier way” for you to say…“OOH IT’S SO GOOD!”

MR. FOOD TEST KITCHEN CHOCOLATE CARAMEL COOKIES TUESDAY 03-07-171:33

The cookies we’re making today are magical because once we make them, they disappear.

I am a huge cookie lover. I guess that isn’t a surprise since I didn’t get a body like this by eating celery sticks. So when I tell you the cookies that our Test Kitchen Director, Patty, came up with the other day blew me away, I’m not kidding. Really, I was in awe with how good the shortbread cookies were even before they were topped with the caramel and the chocolate. So let me show you what she did before you try to reach through the TV and grab one. She started by making a buttery shortbread dough using all the basics, rolling it out about half-an-inch thick. Then with a juice glass, she cut these out and baked these until the bottoms were golden. After these cooled for a bit, she topped each cookie with some caramels that she warmed in the microwave along with a bit of water, which made it spreadable. Like these couldn’t get any better, she finished them with some melted chocolate chips mixed with a touch of shortening, which gave it a nice shine. Simple, decadent and sinfully good. You see with each bite, you get the buttery texture from the shortbread, the ooey-gooey pull from the caramel and the richness from the chocolate. To get your hands on these, don’t try to reach through the TV, but rather go to our website and look for what we call, “Chocolate Caramel Cookies“. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “doubly or maybe a triply good way” for you to say…“OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN SRIRACHA SHORT RIBS WEDNESDAY 03-08-171:28

What’s hot, but not too hot, and is made in an old hula hoop factory. Got any idea?

If you haven’t heard about, tasted or embraced Sriracha yet, then what in the world are you waiting for? What started as a spicy sauce that was mostly found in Asian cooking, is now everywhere. It’s actually pronounced see-rah-cha. But most of us just say sir-rah-cha. So here are the basics. Sriracha can best be described as a cross between ketchup and hot sauce. In the US, it’s made from red jalapeno chili peppers and garlic in a factory outside of LA that used to make hula hoops. Today we find it not only in our markets, but in everything from fast food favorites to all sorts of snack foods. And ounce per ounce, Sriracha sauce is about 20 percent less than the cost of traditional hot sauce. So with all it has going for it, you can bet we’re seeing it in more and more recipes. Recipes like these short ribs that are not only fall-apart tender, but the combo of the Sriracha, honey and the lime makes them irresistible. No, not too hot, but I would say super flavorful and a nice change of pace. The recipe for our, “Sriracha Short Ribs” is online now and is ready for you to add a little spice to your life, or shall I say to your table. I’m Howard in the Mr. Food Test Kitchen, where today we found a “Sriracha kinda way” for you to say…“OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN BACON CANDY CRACK-UP THURSDAY 03-09-171:29

We’re cracking up in the Test Kitchen and after today’s recipe, you probably will too.

Do you like bacon? I mean really like bacon, then you’re my kind of person. Now before you go nuts on us for touting bacon, I don’t suggest you eat it every day. And apparently I’m not the only one who loves the divine swine. Every year, Americans eat more than 1.7 billion pounds of bacon. That’s equivalent in weight to 8-1/2 aircraft carriers. And just in case you were wondering, 53 percent of American households always have bacon in their fridge. As a matter of fact, recently when I was in New York City, I visited Bar Bacon, a pub that serves bacon everything. Yes, they have Bloody Mary’s where bacon stands proudly next to celery sticks, flights of bacon where you can try 4 different types of artistry bacon. And my favorite, chocolate covered bacon served with bacon whipped cream. So in order to share our love of bacon, we came up with a decadent cracker candy, topped with...you guessed it, bacon. This heavenly creation starts with saltine crackers that are topped with a homemade caramel sauce, finished with a layer of dark chocolate and studded with crumbled bacon. Sounds too good to be true doesn’t it? To get our easy recipe for, “Bacon Candy Crack-Up,” simply go to our website. I’m Howard, with Kelly in the Mr. Food Test Kitchen, where today we found an “almost addictive way” for you to say...“OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN WEEKNIGHT SURF ‘N’ TURF FRIDAY 03-10-171:22

We discovered the secret to making a restaurant-worthy meal in just minutes. Join us and bring your appetite.

When it comes to making dinner during the week, we usually stick to the basics because we don’t often have the time to make anything that’s, let’s just say, restaurant- worthy. Well, today’s recipe changes all that. It’s a fun weeknight twist on surf and turf that goes together like this. We start by sautéing a strip steak that we seasoned with a bit of salt, pepper and garlic powder in some clarified butter. Once the steak is cooked just the way we like it, we let it rest for a second, while we pat dry some sea scallops. You see patting them dry lets them sear, rather than steam while they cook. And cooking them in clarified butter, instead of regular butter ensures they’ll cook to perfection since it has a higher smoke point, which is key when we’re sautéing. Once the scallops are done, we’ll take them out and stir in some panko breadcrumbs mixed with a bit of chopped parsley. Now to make this restaurant-special, we top each slice of steak with a scallop and finish it off with the buttery crumb topping. Talk about lip-smacking good, and it’s so darn easy. To get the recipe for our, “Weeknight Surf and Turf” all you have to do is visit our website. I’m Howard in the Mr. Food Test Kitchen, where today we found a “new twist on a restaurant favorite” way for you to say...“OOH IT’S SO GOOD!!”