Start the clock -- Ree Drummond is whipping up four 16-minute Tex-Mex marvels for breakfast, lunch, dinner and a snack. She makes a fried egg-topped Breakfast Tostada for a speedy and satisfying start to the day. Then she whips up Pineapple Chicken Tacos for a lunch date with a friend. For dinner on a deadline, Ree turns to a beautiful bowl of Pozole with plenty of fixings, and she makes a sweet snack in a snap, Quick Churros with Caramel Sauce, for dessert with her husband, Ladd.
Kardea Brown goes "homemade-ish" with these easy bites that stuff premade biscuit dough with a comforting filling of rotisserie chicken and frozen vegetables.
Get tips from Jeremiah Tower on preparing authentic Californian cuisine. Sweet Pear and Gorgonzola Salad w/Rocket, Watercress, Walnuts, and Orange-Flower Honey; Fast and Easy Plate-Cooked Fish Paillard w/Ginger, Garlic, and Tomatoes; Warm Fruit Stew.
Gameplan
3 Days Ahead:
Make the Syrup
2 Days Ahead:
Wash and Dry the Greens
1 Day Ahead:
Bake the Pears
Pound the Fish
On the Day:
Arrange the Salad
Make the Sauce
"Plate" the Fish
Stew the Fruit
Rick Tramonto will help wow your guests with this spectacular menu - it's easy as one, two, three! Blue Cheese Foam w/Port Wine Reduction; Red, Gold, White, and Candy-Striped Beets w/Beet Juice Reduction; Watermelon Cube.
Gameplan
3 Days Ahead:
Reduce the port
Juice the beets
2 Days Ahead:
Roast and cut the beets
Reduce the beet juice
1 Day Ahead:
Chill the blue cheese cream
Cube the watermelon
On the Day:
Assemble the amuse bouche