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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.

 

Cooking with 'Friends': Adam Klotz's Chicken Spinach Casserole

CHICKEN SPINACH BAKE CASSEROLE
Ingredients:

4 c. dried rigatoni or penne pasta
2 chicken breasts, baked and shredded
3½ - 4 c. baby spinach
1⅓ c. light thickened cream
1 c. sun-dried tomatoes
1½ c. parmesan
1 c. shredded mozzarella

Instructions:
Preheat oven to 325°F. Lightly grease 9”x13” dish.
In a large pot, cook pasta then drain.  Add chicken, spinach, cream, tomatoes and 1 cup of parmesan into a large bowl. Toss well and season with salt and pepper. Add in cooked pasta.
Spoon pasta mix into baking dish. Top with remaining parmesan and mozzarella.
Bake until cheese is melted on top.

 

Chef Ryan Scott's Valentine's Day Dinner

It’s too late to make a reservation for Valentine’s Day, and you’re not a great chef? Not to worry! Chef Ryan Scott has a one pan dish, with minimal chopping, that you can whip up in less than 20 minutes!

CHICKEN PICCATA WITH WARM BRUSSEL SPROUT & ALMOND SALAD
Ingredients:

4 chicken breast cutlets
½ c. flour
Salt and pepper
4 tbsp. butter, divided
1 (9 oz.) package of shaved Brussel sprouts
½ c. sliced almonds
1 tbsp. white wine vinegar
¼ c. olive oil
1 shallot, sliced
2 cloves of garlic, sliced
½ c. wine
⅔ c. chicken stock
2 sprigs of rosemary
1 sprig of thyme
1 lemon, thinly sliced 
2 tbsp. capers, drained
1 tbsp. Dijon mustard, mildly grainy
½ tsp. chili flakes (optional)

Instructions:
Dredge the chicken breast cutlets on each side with flour and set aside.
Preheat a large stainless steel pan over medium-high heat. Melt butter. Once butter is hot, add the Brussel sprouts and stir to coat in butter. Add the almonds and season liberally with salt and pepper. Cook for only a minute or two before adding the white wine vinegar. Remove the sprouts to a bowl & cover.
Wipe the pan clean with a paper towel and then add the olive oil to the pan. Add chicken to the pan and sear on one side until it begins to brown, about 4 minutes, and flip. Add the onion and garlic to the pan and cook for 2 minutes, then add in the wine and stock. Nestle the chicken breasts back into the sauce and cook, about 8-10 minutes.
Plate the Brussel sprout salad onto two plates and place two chicken breasts on top of each. Give the chicken and douse of sauce and garnish with the cooked lemon and herbs. Sprinkle with a little red pepper flake to serve.