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'Fox & Friends' Fall Festival

'Fox & Friends' had their annual Fall Festival this weekend! If you and your family are headed out to your local farm, pumpkin patch or apple orchard this fall, here are some fun activities to try and more!

Thank you to everyone who made the 'Fox & Friends' festival a success. To watch the segments or for more information on anything that...

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Cooking with 'Friends': Daphne Oz's Warrior Waffles

As seen in "The Happy Cook"
By now, most people know that gluten-free does not necessarily mean healthy or light. While it’s true that many (most?) of us could benefit from having a little less gluten in our diets, the alternative of noshing on hyper-processed food that traditionally has gluten and now doesn’t is not much better.
Whenever I can, I choose foods that never had gluten to begin with. But the convenience of having frozen waffles on hand for fast breakfasts cannot be denied. I came up with this gluten-free recipe since I wasn’t in love with the options in my freezer section that tasted fine but left me famished an hour later. I add protein powder and chia and/or flaxseeds for fiber and healthy fats to keep these as filling as they are delicious. You can make a bund and freeze them – just pop one in the toaster when you’re ready to eat. And one quick note: Sweet rice flour has a higher starch content than standard rice flour; it gives amazing results in the recipe, so don’t substitute!
1 c. sweet white rice flour
¾ c. almond flour
1/3 c. cornstarch
1/3 c. ground chia seeds or flax meal
1/3 c. protein powder (I like unflavored or vanilla pea – or whey-based options)
2 tsp. baking powder
½ tsp. kosher salt
4 large eggs, separated
1½ c. buttermilk, plus more to loosen the batter
2 tsp. pure vanilla extract
2 tbsp. granulated sugar
4 tbsp. unsalted butter, melted, plus more for the pan

Preheat the oven to 250°F. Heat a waffle iron to high heat.
In a medium bowl, whisk together the rice flour, almond flour, cornstarch, ground chia seeds or flaxmeal, protein powder, baking powder, and slat.
In a separate medium bowl, beat all 4 egg yolks, the buttermilk, and the vanilla. Stir the buttermilk mixture into the dry ingredients, mixing just until combined. Batter should look like traditional pancake batter, so add a little bit more buttermilk or water if it is too thick a paste.
In a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer), beat 2 egg whites on medium speed until they are frothy, 30 seconds to 1 minute. Reserve the remaining egg whites cover in the refrigerator for up to 2 days. Slowly start to sprinkle in the sugar and increase the speed to medium-high until the whites hold stiff peaks.
Whisk ¼ of the beaten whites into the batter, then fold in the remaining beaten whites. Continuing to slowly fold the batter, drizzle the melted butter.
Using a dishtowel or brush dipped in melted butter, lightly coat the waffle iron and, following the manufacturer’s instructions, fill the mold without overflowing. Cook until browned, then transfer to a baking sheet to keep warm in the oven while you make the remaining waffles.

Folds of Honor takes flight!

The Rite Aid Foundation teamed up with Folds of Honor to take children’ dreams to new heights — literally. The nonprofits launched The Dream Ship, a traveling hot air balloon decorated with drawings of children’s dreams for the future. Together, they hope to raise awareness for Folds of Honor and help bring scholarships to the children of...

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Cooking with ‘Friends’: Ayesha Curry’s Game Day Chili and Cast Iron Cornbread

When she’s not cheering on her husband, reigning NBA MVP Stephen Curry, on the basketball court, she can be found whipping up MVP-worthy dishes in their family’s kitchen! Ayesha Curry stopped by FOX & Friends to share some of her favorite ‘game day’ recipes found in her new cookbook “The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well.”

as seen in “The Seasoned Life
2 tbsp. extra-virgin olive oil
1 lb. lean ground lamb
1 lb. mild Italian sausage, casings removed
1 red onion
1 shallot, minced
4 garlic cloves, minced
2 red bell peppers, seeded and diced
2 yellow bell peppers, seeded and diced
1 jalapeno, seeded (if desired, for less heat and diced)
Kosher salt
1 (4 oz.) can tomato paste
¼ c. chili powder
1 tbsp. ground cumin
1 tbsp. dried oregano
1 tsp. ground cinnamon
1 tsp. dried chili flakes
1 (12 oz.) bottle beer (Stella Artois recommended)
1 (28 oz.) can crushed San Marzano tomatoes – or -  whole tomatoes crushed with a spoon or your hands, including liquid
1 (14 oz.) can crushed San Marzano tomatoes or whole tomatoes crushed with a spoon or your hands, including liquid
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
½ c. pure maple syrup

Heat the oil in a large stockpot over medium-high heat. Add the lamb and sausage and cook, breaking up the meat into large pieces with a spoon, until meat has begun to brown and caramelize, 5 to 7 minutes. Using a slotted spoon, transfer the meat to a bowl. Discard all but 2 tablespoons of the fat.
Add the onion, shallot, garlic, bell peppers and jalapeno to the pot and cook until the onion begins to soften, about 6 minutes.
Return the meant to the pot and stir in the tomato paste, chili powder, cumin oregano, cinnamon, chili flakes and a few pinches of salt. Sauté for 2 to 3 more minutes. Pour in the beer to deglaze the pot, using a wooden spoon to dislodge any brown bits from the bottom of the pot and bring to a boil.
Pour in the tomatoes, beans and maple syrup. Stir to combine all the ingredients and bring to a simmer. Lower the heat to medium-low and simmer until all the flavors have melded and the beans and tomatoes have thickened up to your preferred consistency for chili, about 1 hour. Serve with the delicious cornbread and offer pickled peppers and onions, sour cream and grated cheese for toppings.
A time-saving take on Ayesha’s Cast Iron Cornbread as seen in “The Seasoned Life”
1 box Fleischmann’s® Simply Homemade® Cornbread
⅔ c, buttermilk
⅓ c. of butter or margarine, melted
1 egg
1 jalapeño, seeded and minced
4 tbsp. butter
½ c. brown sugar

Preheat oven to 375°F.
Add first four ingredients in bowl and mix well. Gently fold in jalapeño. Set aside bowl.
Heat a cast iron skillet at medium-high heat.
Add in 4 tablespoons of butter. Watch closely and stir until lightly browned. About 2-3 minutes. Remove from heat. Whisk in brown sugar with brown butter and leave in the pan. Pour the cornbread mix over the mixture. Make sure to smooth it out over the whole bottom of the pan.
Place the cast iron skillet into the oven for 25-30 minutes. Or until lightly browned at the top.
Once done remove from the oven and allow to cool. Top with maple butter while warm, if desired.

1 tbsp. maple syrup
1 tsp. butter

Mix 1 tablespoon melted butter and 1 tablespoon maple syrup in small bowl. Lightly brush the top of the warm cornbread with mixture.