What to Watch: Kid-Friendly Treats from Ree and an Escape from Winter on The Kitchen
It’s the perfect time of year to escape the winter blues by settling in with comfort food classics, and your favorite chefs have you covered. First up, Ree Drummond makes some kids’ favorites, including homemade animal crackers and crunchy chicken fingers, while her daughter Paige babysits. After that, Trisha Yearwood takes a tour of Nashville’s restaurant scene and gets inspired to make hot chicken, biscuit waffles with lemon cream and creamy grits with tomato gravy. Next, the co-hosts of The Kitchen are brightening up dreary days with Sunny Anderson's pork kebabs, baked pineapple rice and makeup mogul Bobbi Brown’s tips on pampering yourself with pantry items. Finally, Valerie Bertinelli celebrates her son coming home by making his favorites: pasta e fagioli, turkey meatloaf and pumpkin pudding.
On Sunday morning, Bobby Flay is spicing up French classics for an all-star brunch of almond croissant French toast, double-smoked bacon and goat cheese, and yogurt creme brulee. And on Sunday night, four chefs planning on tying the knot battle it out for wedding cash on Grocery Games. Then, it’s an all-new episode of Chopped at a special time, including three mystery baskets that all include some kind of bacon. And to end the night, it’s the very last skill drill on Worst Cooks and one final challenge to determine who will represent each mentor in the finale.
Ree’s daughter Paige is spending the day watching some of the younger kids, so Ree packs them some fun treats for a late-afternoon picnic. She makes Animal Crackers, Crunchy Cereal Chicken Fingers, Cucumber Finger Sandwiches, Salad on a Stick and Watermelon Mini Wedges.
The Nashville restaurant scene has exploded, and one of the town's favorites is a place called Biscuit Love. Trisha takes her sister, Beth, to sample some of its most-popular dishes. Then, they give those flavors a twist at home, making Hot Chicken on Trisha's Angel Biscuit with Mama's White Gravy, Biscuit Waffles with Lemon Cream, an Oatmeal Biscuit with Apple Yogurt, and Creamy Grits with Tomato Gravy and Greens.
Escape the cold weather with Sunny’s pork kebabs and Baked Pineapple Rice and Marcela Valladolid's Upside-Down Mango Cake. Then, the Kitchen Helpline answers viewer questions to help brighten up winter cooking routines, and makeup mogul Bobbi Brown shows how to pamper yourself using pantry items.
Valerie celebrates her son Wolf's return after months of touring by making his favorite foods for him and his best friend since childhood. She creates a meal of Pasta e Fagioli, Thursday Turkey Meatloaf, Roasted Broccoli Rabe and Wolf's favorite dessert: a luscious Pumpkin Pudding.
Chef Bobby Flay adds a hint of American influence to French bistro-style dishes for this enticing brunch. His French-American mash-up menu features Almond Croissant French Toast, Tarte Flambe with Herbed Creme Fraiche, Double-Smoked Bacon and Goat Cheese, Yogurt Creme Brulee with Fresh Fruit and Granola, and a Grapefruit Vesper to drink.
Four chefs who are getting hitched hope to bag some much-needed cash for their wedding day by making their sweetheart's favorite dish on a $10 budget. Next, the chefs get "cold feet" when preparing a cocktail-hour appetizer from the frozen aisle. Finally, they must create a reception dinner using a grocery list featuring something old, something new, something blue and something borrowed — from their fellow chef!
Four self-assured guys are lucky to get bacon as their theme, but how will these "bacon boys" do in the first round with bacon in the baskets alongside banana jam? A bacon-packed Round 2 has the chefs wondering what to do with a weird ice cream and some lovely greens. Then, bacon in dessert is not a new thing anymore, but can the last two chefs create original, delicious sweet-and-salty dishes?
For the last Skill Drill, Chef Anne Burrell and Chef Tyler Florence challenge the final four recruits to replicate a dish. With no help from their mentors, the recruits must rely on their taste buds and newfound skills. The trials continue when the recruits must cook a revamped version of their Day 1 signature dishes for their loved ones — who don't know which recruit cooked what dish and could unwittingly send their own loved one packing!