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How to Make Ballpark Favorites in Your Own Backyard

HONEY CHIPOTLE CHILI DOGS
Ingredients:

1 can (21.5 oz.) BUSH’S® Honey Chipotle Grillin’ Beans®
12 oz. sauce-less pulled pork, fully cooked
5 all-beef hotdogs
5 hotdog buns
1 tbsp. chopped Napa cabbage or coleslaw
1 large avocado, pitted, peeled, and sliced
1 c. (8 oz.) Mexican-style shredded cheese

Optional:
Lime wedges
Diced jalapeños
Sour...

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'Pioneer Woman' Ree Drummond's Pancakes

LITTLE REE AND GRANDMA'S SOUR CREAM PANCAKES
Ingredients:

1 c. sour cream
7 tbsp. all-purpose flour
2 tbsp. sugar
1 tsp. baking soda
½ tsp. salt
2 large eggs
½ tsp. vanilla extract
Butter, for frying and serving
Warm syrup, for serving

Instructions:
In a small bowl, whisk together eggs and vanilla. Set aside.
In a separate small bowl, stir together flour, sugar, baking soda, and salt.
In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.
Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by ¼ cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)
Serve with softened butter and syrup.
 

Cooking with 'Friends': Mike Emanuel's Spanakopita

EMANUEL'S SPANAKOPITA
Ingredients:

2 bags of fresh spinach
1 bunch of dill
1 bunch of parsley
1 bunch of scallions, chopped
3 sticks butter
1 lb. feta cheese, crumbled
1 c. fontinella Cheese, grated
16 oz. cottage cheese
1 package filo dough, thawed and covered with a dish towel to keep moist
6 large eggs, beaten

Instructions:
Preheat oven to 350°F.
Steam cook the spinach, then make sure all liquid is removed from spinach. Wash and drain the dill and parsley. Then chop the spinach, dill and parsley.
In a large skillet, cook scallions in one stick of melted butter for 5 minutes.  Add the scallions to the chopped dill, parsley & spinach in a large bowl. 
With an electric mixer, cream together the cottage cheese, feta and fontinella cheeses with the eggs in a large bowl. Add the creamed mixture to the vegetable mixture and mix well. 
Melt 1-2 sticks of butter in a saucepan. Butter a 9”x13” baking dish. Brush butter onto filo dough one layer at a time and place 7 layers on the bottom of the baking dish. Put the spinach mixture on top of the 7 layers and then repeat the 7 layers buttered on top.
Press filo together to seal edges. Score the top layers of filo into rectangles with a knife. Bake in the oven for 45-50 minutes or until golden brown. 
 

Cooking with 'Friends': Steve Hilton's Chicken Soup

INGREDIENTS:
1 large whole chicken
1 large onion
4 large carrots
4 parsnips
4 sticks of celery
4 leeks (white part only)
1 bunch Italian parsley
3 tbsp.  garlic oil
3 tbsp. white vermouth (Noilly Prat recommended)
3 tbsp. salt
3 tbsp. peppercorns
1 bouquet garnish
Water

INSTRUCTIONS:
Preheat oven to 400°F.
Peel and roughly chop vegetables into chunks.
Press down on chicken firmly to crack breastbone and make it a bit flatter.
Put a large Dutch oven (oval shape is best) on the stovetop over low to moderate heat. Add the garlic oil and heat without burning for a couple minutes. Add the chicken and brown gently on both sides. Pour the white vermouth over the chicken and let it steam and evaporate for a minute. Add a bit of water to prevent ingredients from burning.
Add in as many of the vegetables as you can around and on top of the chicken. Then add the salt, peppercorns, bouquet garnish. Top the whole thing with water, right to the brim. Add in the bunch of parsley using a wooden spoon.
Put the lid on the Dutch oven and put it in the preheated oven. Cook for at least 1 hour 45 minutes, up to 2 and a half hours.

TO SERVE:
Put some rice on to cook - however much you need per person. Set up a couple of bowls and large dishes on the counter.
Remove vegetables from the Dutch oven and put them aside in a dish. Then remove the chicken - it should have started to fall apart a bit - and pick off the meat, putting it in small chunks alongside the vegetables.
Toss out the bones, skin, chicken carcass etc. along with bits of vegetables you don't want to eat.
Strain the remaining broth from the Dutch oven. Then top the rice with broth, chicken and vegetables.