Mr. Food Recipes: Week of June 15

Chicken Fricassee
6 to 8 servings

4 tablespoons vegetable oil
2 large onions, chopped
4 pounds split chicken wings
3 jars (12 ounces each) beef gravy
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon black pepper
2 pounds ground beef
2 eggs
1/2 cup bread crumbs
1 teaspoon onion powder
1/8 teaspoon salt

1. In a soup pot, heat the oil over medium-high heat. Add the onions and sauté until softened. Add the chicken wings and cook for about 15 minutes, or until golden, stirring occasionally.
2. Add the gravy, paprika, sugar, garlic powder, and black pepper and cook over medium heat for about 20 minutes, stirring occasionally.
3. Meanwhile, in a large bowl, combine the ground beef, eggs, bread crumbs, onion powder, and salt. Roll into small meatballs.
4. Gradually add the meatballs to the pot and cook for 20 to 30 more minutes, or until the meatballs are cooked through, stirring the mixture frequently but carefully so as not to break up the meatballs.

NOTE - This is great served in bowls over warm, cooked egg noodles.

 

Chocolate Chip Bars
15 to 18 bars

1 cup (6 ounces) semisweet chocolate chips
1 cup chopped pecans
3 tablespoons light brown sugar
1 (18.25-ounce) package yellow cake mix
1/2 cup (1 stick) butter, softened
2 eggs

1. Preheat the oven to 350°F. Coat a 9” x 13” baking dish with nonstick cooking spray.
2. In a small bowl, combine the chocolate chips, pecans, and brown sugar; mix well and set aside.
3. In a large bowl, with an electric beater on medium speed, beat the cake mix, butter, and eggs until thoroughly combined (the mixture will be stiff).
4. Stir half of the chocolate chip mixture into the batter and spread over the bottom of the baking dish. Sprinkle the remaining chocolate chip mixture over the batter and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely, then cut into bars and serve.

NOTE - Individually wrapped, these bars make the perfect lunch box treat.

 

Blackened Catfish
4 servings

2 teaspoons paprika
1 teaspoon crushed dried thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
4 (5- to 6-ounce) U.S. farm-raised catfish fillets

1. In a small bowl, combine all ingredients except catfish; mix well.
2. Sprinkle seasoning mixture evenly over both sides of catfish, patting seasoning lightly onto fish.
3. Place fish in a hinged grill basket that has been coated with nonstick cooking spray (see Note).
4. Grill fish 2 to 3 minutes per side, or until it flakes easily with a fork. Serve immediately.

NOTE - If you don't have a grill basket, be sure to spray your grill with nonstick cooking spray before heating to help keep your fish from falling apart when you flip it.
For more information about U.S. Farm-Raised Catfish visit www.uscatfish.com

 

Mr. Food & Rachael Ray

One of the best parts of my job is the people I meet when I get the opportunity to get out of my kitchen. Recently I had the chance to spend time with one of my old friends, Rachael Ray, who calls me her "rock star!" (I love that!)

When I asked where Rachael gets her passion and love for cooking, she said, "I love to eat. If you love to eat, you gotta cook!"

Rachael has so many different projects going on, I asked her when she has time for herself, time for fun, and she told me she goes home every night and still cooks dinner. "You just have to be flexible about the time!"

When I asked Rachael what’s next for her she told me she's "doing a lot with our YUM-O organization this year. Yum-o.org is the site for our charity. We’re doing a lot to develop our charity that helps feed hungry kids, reduce childhood obesity and offers a great scholarship program."

It really makes me feel good to see those who of us who are in the spotlight willing to give of themselves, supporting charities that need help, especially in these challenging economic times. I know how much we do at Mr. Food to give back to the community, and it’s amazing how gratifying it can truly be.

Of course, at the end of our visit, Rachael joined me in saying what I say at the end of every show... OOH IT'S SO GOOD!!

 

Breakfast Roll-Ups
4 servings

4 (6-inch) flour tortillas
8 tablespoons whipped cream cheese
4 leaves green leaf lettuce
4 (1-ounce) slices deli ham

1. Place the tortillas on individual pieces of wax paper. Spread 2 tablespoons cream cheese over each tortilla.
2. Top each with 1 lettuce leaf and a slice of ham then roll-up jelly roll-style. Roll in the wax paper and keep chilled.
3. When ready to serve, slice and remove wax paper.