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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.

WWII veteran's caretakers steal his money

Lea Gabrielle sat down with the victim.

Staff Sgt. Dennis Ferk is a 95 year old WWII veteran who is a victim of fraud.  His previous caregivers embezzled over $110,000 from VA service and Social Security benefits. This brave soldier, who earned three purple hearts during battles in Guadalcanal and Bougainville fell victim to these culprits who not only stole his money but also robbed him of his dignity and self-respect.  SSgt. Ferk currently resides with his handicapped daughter.

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Cooking with 'Friends': Curtis Stone Celebrates Breyers' 150th Birthday


1 tbsp. sugar
¼ tsp. ground cinnamon
3 small Fuji apples, halved and cored
1 9x9-inch sheet frozen puff pastry, thawed but still very cold
1 tbsp. almond paste or marzipan
1 tbsp. whole milk
3 c. Breyers® Natural Vanilla Ice Cream

Position a rack on bottom of oven and preheat oven to 425°F. Line a large baking sheet with parchment paper.
In a small bowl, mix sugar and cinnamon. Thinly slice apple halves into ⅛”-thick slices, while keeping each half intact. Lay pastry on prepared baking sheet. Crumble almond paste over pastry. Fan apples over pastry, leaving a ½” border. Sprinkle with cinnamon sugar. Brush milk over crust.
Bake for 25-30 minutes, or until pastry is golden and apples are tender. If edges begin to brown too quickly, loosely cover with aluminum foil until bottom of pastry is golden brown.
Slice and serve warm with Breyers Natural Vanilla Ice Cream.


Nonstick cooking spray
8 oz. milk chocolate, coarsely chopped, divided
2¼ tsp. canola oil
30 chocolate wafer cookies
5 graham cracker rectangles, broken into bite-size pieces
6 c. Breyers® Natural Vanilla Ice Cream, softened
4 large egg whites
½ c. sugar
Birthday candles (optional)

Lightly spray a 9” springform pan with 3”  high sides with nonstick spray.
In a small bowl set over simmering water, stir 3 oz. chocolate and oil until melted and blended. In a food processor, grind chocolate wafer cookies into very fine crumbs (you should have about 1⅓cups). Add chocolate mixture and a pinch of salt and pulse until moistened. Press crumb mixture evenly onto bottom and 1½” up sides of pan. Freeze for about 10 minutes, or until crust hardens.
In a large chilled bowl, fold graham cracker pieces and remaining 5 oz. chocolate into ice cream. Pour mixture into frozen crust and smooth top. Freeze for about 8 hours, or until ice cream hardens. Remove pie from pan and transfer to a platter. Return pie to freezer.
In a large bowl, using an electric hand mixer on medium-high speed, beat egg whites until foamy. Gradually add sugar and beat for about 5 minutes, or until firm glossy peaks form. Using a large spoon and working quickly, dollop meringue onto pie and spread meringue decoratively, making sure no ice cream is exposed. Using a kitchen blowtorch, torch meringue until browned all over.
Freeze pie for about 30 minutes, or until meringue has stiffened. Decorate with lit birthday candles, if desired. Slice and serve immediately.

MAKE-AHEAD: Pie, without meringue topping, can be made up to 1 week ahead, covered and frozen.

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