FOX Recipes

FNC's talent are sharing their recipes with all the fans!
So grab your apron, and all the necessary ingredients, and get cookin'!
See if any of our reporters and contributors are also rising stars in the kitchen,
and if you think so, then add their recipe to your cookbook.

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Mike Emanuel
Chicken Souvlaki
Eric Shawn
David Asman
Smoked Salmon with
Dill Pasta &
Lentils Latin Style
Bill Hemmer
Skyline Chili Dip
Dr. Manny Alvarez
Spicy Mustard & Olive Kickers
Jamie Colby
E.D. Hill
Dripping Springs Chocolate Pecan Pie

Mike Emanuel's
Chicken Souvlaki & Pita with Tzatziki Sauce

Sick of hamburgers and hotdogs this summer? This is a great way to spice up your grilling!

• 3-4 Breasts of boneless Chicken
• Juice of 2 Lemons
• 1/4 Cup Olive Oil
• 1/2 Cup White Wine
• Salt
• Pepper
• Oregano
• 1 Green Pepper
• 1 Red Pepper
• 1 Onion
• 6 Cherry Tomatoes
• Wooden Skewers

Preparation is simple:
• Cut the chicken into 1 1/2" cubes
• Marinate for a few hours, or overnight if you can, with the following: olive oil, white wine and lemons.
• Sprinkle salt, pepper and oregano to taste and refrigerate.
• Hours later, or the next day, cut the peppers and onions to 1 1/2" squares. Using wooden skewers, place in order the chicken, onion, green pepper, red pepper, and cherry tomato and then repeat until the skewer is full.
• Brush the marinade on the skewers and grill for 7 minutes on each side.

Tzatziki Yogurt Sauce
• Pita Bread (brush with olive oil and place on grill for a few minutes)
• 16 Ounces Plain Yogurt (strain one day before)
• 4 Tablespoons Chopped Mint
• 3 teaspoons Olive Oil
• 2 teaspoons White Wine Vinegar
• 2 Crushed Garlic Cloves (or more if you love garlic)
• 2 Cucumbers, peeled and finely chopped

• Strain the yogurt overnight to get all the water out.
• Peel the cucumbers and dice into very small pieces and strain the excess water. This can all be done a day before when you marinate the chicken.
• Combine the remaining ingredients, stir well, and refrigerate.
• Serve with the grilled chicken skewers on top of pita bread topped, and then use the Tzatziki yogurt sauce to add even more flavor.

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Eric Shawn's Shakshuka

This recipe was adopted from Dr. Eggs Restaurant in Tel-Aviv, Israel. It's a very different and very hearty breakfast. This restaurant sells this stuff out everyday!

• 8 or 10 tomatoes
• Olive oil
• 1 or 2 cloves of garlic
• Sea salt and black pepper
• Paprika.
• Optional can of tomato paste.
• 6 eggs

• Cut the tomatoes into little pieces
• Add the olive oil and simmer in pan for 20 minutes, until soupy
• Add 1 or 2 cloves of garlic
• Then add in a dash of the salt and pepper
• Sprinkle with lots of paprika
• You can also add a can of tomato paste if you'd like
• Take the eggs and break them into a pan, cover them for five minutes or until the eggs are cooked as you like them
• Spoon out for everybody!
• Add more paprika for zing, or even chile powder, smoke habanero, or sprinkle with mesquite spice to taste depending on what you like.

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David Asman's and his wife Marta Ceilia's
Smoked Salmon with Dill Pasta

We serve this dish as dinner with some good fresh baked bread on the side. Another great dish to use as a side dish is Latin Lentils! It's easy and great for vegetarian or vegan guests, and you can prepare before hand. It's a great, easy summer dish.

• 1 lb smoked salmon
• 1 lb cooked rotini
• 1/2 cup asparagus pieces
• 2-3 cans medium pitted black olives
• 1 bunch broccoli (about 3 heads, steamed al dente)
• 1 bunch dill
• 1 bunch (6) scallions (finely sliced)
• 1/4 - 1/2 cup capers
• Olive oil to taste


• Cook pasta according to the directions on the package, rinse and drain well, drip some olive oil to avoid sticking.
• Steam the broccoli rosettes until tender but firm (please do not overcook.)
• Combine dressing ingredients in a small bowl and set aside. Toss pasta, broccoli, scallions, olives, dill, capers and salmon in a serving bowl. Pour some olive oils over pasta.
• Serve immediately or chill until ready to use.

Latin Lentils

• 1 lb of black small lentils
• 1 bunch of finely chopped cilantro
• 1/4 - 1/2 tsp garlic
• 4 tbsp olive oil
• Salt

• Cook lentils ahead of time on water, some fresh garlic, and a pinch of salt to taste.
• Finely chop your cilantro (it's never too much, use it all up). Then chop your garlic very fine.
• In a nonstick pan pour about 4 tablespoons of olive oil, turn the stove burner in low.
• Pour your garlic and cilantro, then your lentils. Stir and toss lightly with a fork to preserve the shape of the lentils.
• When everything is completely mixed. Take off the stove. You can serve it cold or warm.

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Bill Hemmer's Skyline Chili Dip

"The Lambrinides family emmigrated from Greece and in the late 40's started a family business in my hometown of Cincinnati, Ohio.

Skyline Chili boasts a secret ingredient that has been debated for decades (it must be chocolate, or cinnamon, or both).

Living away from home, I buy the chilli in cans and bring it back to New York City.

• A bar of Philadelphia Cream Cheese
• A can of Skyline Chili
• A bag of preshredded cheddar cheese

• Slather a layer of Philadelphia Cream Cheese on a plate
• Pour the heated Skyline Chili over the cream cheese
• Top with shredded cheddar cheese

Serve it warm and all three fuse together. It's a great junk food!

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Katarina Alvarez and Dr. Manny's Spicy Mustard and Olive Kickers

Celebrate summer the Swedish way!

• 1/2 lb of ground beef, veal or pork
• 1 medium shallot
• 1 medium yellow onion
• 3 cloves of garlic
• 2 scallions
• 1 jalapeno pepper-seeded
• 1 handfull of Italian parsley
• 1tbs of old fashioned grainy mustard
• About 7 dashes of hot sauce
• 7 hot pepper olives
• 1 generous dash of Braggs' liquid aminos
• 3 shakes of ground white pepper
• 1 dash of course black pepper
• 1 tsp ground bayleaf
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 cup salt free breadcrumbs soaked in
• 1/2 cup of beef broth

• In a food processor, pulse together all but the ground beef and breadcrumbs until blended well, thereafter add the remaining and give ita few quick pulses.
• Transfer to a bowl and roll the mixture into meatballs and saute at medium to high heat until well browned. Lower the heat and keep cooking until done.

Serve the meatballs with mini pita bread brushed with olive oil. Dash the bread with flaky salt, toast, and slice and top with your favorite mustard. Serve on a platter with some spicy olives on a bed of lettuce.

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Jamie Colby's Lasagna

This delicious lasagna is on the lighter, lower fat side. It's a healthy dinner choice without ruining the taste!

• 3/4 lb ground round
• Vegetable Cooking Spray
• 1 cup of chopped onion
• 3 garlice cloves, minced (or more if you can stand it!)
• 1 (28 ounce) can chopped tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 and 1/2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cups of nonfat cottage cheese
• 1/2 cup finely grated parmesan cheese
• 1 (15 ounce) container non fat ricotta cheese
• 1 egg white, beaten lightly
• 12 cooked lasagna noodles
• 2 cups (8 ounces) shredded mozzarella cheese (you can use half real and half low fat if desired)

• Soften the garlic and onion in a saute pan using the cooking spray until lightly brown.
• Add the meat and cook over medium heat 'till done, then drain and set aside.
• Spray a large saucepan with cooking spray and once heated add the tomatoes, tomato sauce, tomato paste, the oregano, basil, and pepper.
• Simmer for 10 minutes and add the meat back and cook uncovered on low for 20 minutues. Stir occassionally.
• In a bowl combine cottage cheese, ricotta, mozzarella, and the egg white. Stir well and set aside.
• In a 13 x 9 inch baking pan or glass dish spread 4 noodles across the bottom.
• Spread enough of the meat and sauce mixture on top to almost cover.
• Top it off with half of the cheese mixture, more of the tomato mixture, and half the mozzarella.
• Repeat layers ending with noodles covered with the tomato mixture.
• Use remaining mozzarella across the top.
• Cover and bake at 350 for 1 hour.
• Then bake uncovered for 10 minutes so the cheese gets all brown and bubbly.

It's the best if it stands 10 minutes or so before serving. Perfect with a salad and chianti, but beer will do too!

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E.D. Hill's Dripping Springs Chocolate Pecan Pie

• 3 eggs
• 2/3 cups of sugar
• 1 cup pecans
• 3/4 cups of dark chocolate chips
• 1 cup of light corn syrup
• 1/3 cup melted butter
• 1/8 teaspoon of salt

• Place pecan halves on bottom of unbaked pie shell
• Beat the eggs and add chocolate chips, sugar, salt, corn syrup, and melted butter to the eggs.
• Pour onto the pecans in the pie shell
• Bake at 350 degrees until fairly firm (about 45 minutes). Serve warm!

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