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The Chopped Dinner Challenge: Recipes Inspired by Chopped

Cook like a winning Chopped competitor with recipes inspired by the Food Network show.

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Cook Like a Winning Chopped Competitor at Home

Take the Chopped Dinner Challenge by cooking one of these Chopped-inspired recipes every week for 52 weeks. Follow along on FN Dish as each week's new recipe is revealed. Once you've completed the challenge, you'll have become a winning Chopped competitor at home!

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Spaghetti with Sauteed Collards and Bacon

Collard greens get a quick saute in this recipe instead of the more typical braising. Tossed with pasta and bacon, it's a comforting dish that even those with an aversion to green will like.

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Indian-Inspired Corn Dogs with Mango Dipping Sauce

This recipe thinks outside of the box — the pancake box, that is. Not just for making breakfast anymore, pancake mix makes an excellent batter for these spicy corn dogs.

Spicy Mexican Stew w Chicken FInger Dumplings

Photo: Petrina Tinslay

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Spicy Mexican Chili with Chicken Finger Dumplings

Frozen chicken fingers find new life as airy dumplings in this Mexican-inspired stew. A quick blitz in the food processor is all you need to reinvent them.

Pan Seared Halibut w Spressata and Fennel

Photo: Petrina Tinslay

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Pan-Seared Halibut with Soppressata and Fennel

Cooking a flavorful broth can be as easy as adding an ingredient that can infuse an entire dish: in this case, the Italian salami soppressata. Serve it topped with pan-seared halibut.

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Curried Pot Pies

Coconut makes an appearance in two different forms here — coconut milk and coconut butter, a very versatile cooking fat. The curry also includes tofu, zucchini and a crispy topping of panko breadcrumbs.

Photo: Petrina Tinslay ©

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Sausage Falafel with Romaine and Yogurt Sauce

Though traditionally vegetarian, falafel gets a meaty makeover with turkey sausage. Serve the meatballs atop chopped romaine and drizzle with the yogurt sauce and hot sauce.

Kimchi Pizza with Bacon

Photo: Petrina Tinslay

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Kimchi Pizza with Bacon

This recipe turns kimchi, the spicy Korean cabbage condiment, into a sauce for pizza. Tone down the heat with pear and use bacon for some extra savoriness.

Vietnamese Grilled Smoked Pork Chop Rice Bowls

Photo: Petrina Tinslay

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Vietnamese Grilled, Smoked Pork Chop Rice Bowls

Smoked pork chops take on Vietnamese flair with a brushing of fish sauce marinade. Serve with rice and quick-pickled carrots.

Grilled Chicken legs w cocktail BBQ sauce

Photo: Petrina Tinslay

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Grilled Chicken Legs with Cocktail Barbecue Sauce

Cocktail sauce turns into a barbecue sauce in this grilled chicken recipe, perfect for using up the leftover shrimp condiment. Serve alongside a chilled bean salad.

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Swiss Chard Lasagna

This take on vegetarian lasagna features Swiss chard pureed with white sauce and layered with no-boil noodles and ricotta and mozzarella cheeses.

Pork Tenderloin w Rosemary BiscuitPuffs

Photo: Petrina Tinslay

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Pork Tenderloin with Rosemary Biscuit Puffs

This recipe transforms refrigerator biscuits into puffs by sauteing them in butter and rosemary. It's the perfect side dish for roasted pork tenderloin with a cherry glaze.

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Everything-Bagel Sushi Rolls

Smoked salmon on bagels inspired these sushi rolls, which are rolled in everything-bagel seasoning. They make a great meal or party appetizer.

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Penne with Tuna and Wilted Romaine

Elevate canned tuna with this pasta dish, which includes toasted breadcrumbs, a freshly made tomato sauce and wilted romaine leaves.

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Roasted Redbor Kale Salad

This kale salad features both wilted kale and roasted kale, along with black-eyed peas and slivered almonds, for a play on textures. A maple syrup vinaigrette adds a touch of sweetness.

Quinoa and Goat Cheese Piquillo Peppers w Zucchini Salsa

Photo: Petrina Tinslay

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Quinoa-Stuffed Piquillo Peppers

Jarred piquillo peppers find new life with this recipe, which stuffs them with quinoa, goat cheese and raisins. Serve with a zucchini salsa on the side.

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Vegetarian Parm Heroes

Seitan, a popular meat substitute, gets a flavor upgrade with a cola batter. Pile it onto hero rolls, top with tomato sauce and cheese, and bake until melty to create this vegetarian version of the classic sandwich.

Carbonara Stuffed Potatoes w Crispy Panchetta

Photo: Petrina Tinslay

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Carbonara-Stuffed Potatoes with Crispy Pancetta

Looking for a new spin on jacket potatoes? Try this carbonara version with pancetta, Parmesan cheese, lots of black pepper and baked eggs.

Grapefruit Honey Salmon

Photo: Petrina Tinslay

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Grapefruit and Honey Salmon

This recipe is all about highlighting the unique sweet-and-sour taste of grapefruit, which goes into a fresh salad and a serving sauce to drizzle over the poached salmon.

Photo: Petrina Tinslay ©

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Top Sirloin Hot Pot

Instead of a roast, this recipe puts an Asian twist on beef tip cap to create a hot pot. Serve the steak in bowls with broth and rice. Garnish with fresh chopped cucumbers, scallions, chiles and kimchi.

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Caesar T-Bone Steak with Stout Pan Sauce

A Caesar-like rub made with anchovies and garlic makes a super flavorful addition to these T-bone steaks, adding umami flavor. Serve with a bold sauce made from stout beer.

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Bratwursts with Sweet-and-Sour Cabbage

Acai juice adds an earthy flavor and dyes the red cabbage in this sausage dish a deeper shade of purple. A bit of apple cider vinegar provides a nice zing.

Photo: Petrina Tinslay ©

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Mussel Cioppino

This version of the classic seafood stew features mussels, which lend their sweet brininess to the broth. Serve with crusty bread to soak up all the spicy goodness.

Broccoli Rabe and Cheddar Beer Soup

Photo: Petrina Tinslay

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Broccoli Rabe and Cheddar-Beer Soup

Chopped broccoli rabe adds a peppery flavor to this classic cheddar and ale soup. Serve with a dollop of sour cream and a sprinkling of smoked paprika.

Chia Crusted Salmon w Soy Bok Choy

Photo: Petrina Tinslay

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Chia-Crusted Salmon with Soy Bok Choy

This recipe for salmon uses chia seeds in a unique way: crusted onto the skin to create great texture. Serve with bok choy simmered in soy sauce and maple syrup.

Photo: Petrina Tinslay ©

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Escarole Quesadillas

Mostly used in salads and Italian fare, escarole (along with black beans) becomes a filling for cheesy quesadillas in this recipe. Serve with salsa and lime wedges on the side.

Butter Chicken and Grits Waffles

Photo: Petrina Tinslay

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Butter-Roasted Chicken with Grit Waffles

The classic chicken and waffles gets an upgrade with butter-roasted chicken and then waffles made with quick-cooking grits for some added texture.

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Hearts of Palm Parm

Forget adding them to a salad — try hearts of palm in this version of the comforting Parm casserole. Make the sauce with pantry staples and add a dash of fish sauce for extra savoriness. Serve with polenta.

Photo: Petrina Tinslay ©

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Key Lime Lamb Chops with Glazed Carrots

Most commonly used for making the famous pie, Key lime juice gets reinvented as a sauce for lamb chops in this recipe. Serve with glazed carrots.

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Camembert and Ham Bread Pudding

Inspired by a cheese plate, this recipe combines pungent Camembert cheese with Virginia ham, fennel and green apple to create a savory bread pudding. Serve with a green salad on the side.

Cube Steak Vaca Frita Black Bean Chalupa w Chillied Mango

Photo: Petrina Tinslay

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Steak and Black Bean Chalupas

These chalupas, which are simply open-faced tacos, are easy to make. Use an inexpensive cube steak, but be sure to sear it in a hot skillet for just 1 to 2 minutes to keep it from overcooking. Serve with black beans and mango salsa.

Deviled Ham Frittata w Jalapeno and Scallion Relish

Photo: Petrina Tinslay

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Deviled Ham Frittata with Jalapeno and Scallion Relish

Turn leftover spiral ham into a ham and cheese frittata that's perfect for breakfast, brunch, lunch or dinner. Start the frittata on the stovetop and finish under the broiler to create the golden top.

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Southwestern Sloppy Joses

Sloppy Joes take on south-of-the-border flavor with ground chorizo instead of the usual beef. Serve in rolls and top with sour cream and cilantro.

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Almond Chicken Satay

Almond butter replaces peanut butter in this rendition of chicken satay, which includes coconut milk, snap peas, hot chiles and cilantro. Serve over rice noodles.

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Tortilla-Crusted Catfish Po' Boys

Catfish is ideal for frying and turning into po' boys, but the twist here is the coating of pulverized tortillas. Serve in hoagie rolls with Cajun-spiced mayo, lettuce, tomato and hot sauce.

Faux-toush Salad w Lavash

Photo: Petrina Tinslay

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Faux-toush Salad with Lavash

Crispy baked lavash bread makes the perfect swap-in for croutons in this Middle Eastern-inspired chicken salad. The spice sumac, along with lemon juice and zest, adds a bright flavor to the dressing.

Photo: Petrina Tinslay ©

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Banana-Crusted Jerk Pork Chops

Heighten the island appeal of these pork chops with a coating of pulverized banana chips mixed with panko breadcrumbs and jerk seasoning. Serve the chops with rice and black beans.

Stir Fried Squid w Bell Pepper and Cucumber

Photo: Petrina Tinslay

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Calamari Stir-Fry with Peppers and Cukes

Forget the deep-fried calamari. Try this stir-fry, packed with sauteed bell peppers and fresh sliced cucumbers and scallions. Serve chilled over rice noodles.

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Cilantro-Crusted Arctic Char with Green Beans

The broiler does double duty in this recipe, cooking up the side dish of green beans and the cilantro-crusted arctic char fillets. Use cilantro stems, which otherwise get tossed, for the coating.

Photo: Petrina Tinslay ©

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Grilled Caesar Salad with Yellow Miso

Don't like anchovies in your Caesar salad? Try yellow miso paste for that umami flavor without the fishiness. This salad ups the flavor quotient with grilled ingredients: radicchio, romaine, French baguette and shrimp.

Grilled Pork Tenderloin and Plum wCreamy Goat Cheese Vinaigrette

Photo: Petrina Tinslay

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Grilled Pork Tenderloin and Plums with Creamy Goat Cheese Sauce

Goat cheese and Greek yogurt combine to create a tangy sauce to serve alongside grilled pork tenderloin and plums. Serve with arugula tossed with lemon juice and olive oil.

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Grape Jelly-Glazed Black Cod

Combine soy sauce, grape jelly and balsamic vinegar to create a savory, sweet and tangy marinade for black cod, which gets broiled. Boil down the marinade to use as a glaze for brushing the fish and for serving.

Photo: Petrina Tinslay

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Roasted Eggplant with Sichuan-Style Pork

Ground pork gets packed with Sichuan flavor in this easy recipe, which pairs the spicy meat with roasted Japanese eggplant and white rice.

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Roasted Baby Turnips with Miso Butter and Fried Eggs

This rustic skillet supper features potatoes, onions and baby turnips with their greens. Top it with miso butter and fried eggs and you've got a quick weeknight meal.

Pickled Shrimp and Fried Tomatoes

Photo: Petrina Tinslay

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Pickled Shrimp and Fried Tomatoes

Don't toss that leftover pickle juice; use it to pickle again. Cook the shrimp before combining them with the pickle juice dressing and serve with cornmeal-coated tomatoes.

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Pan-Roasted Chicken Thighs with Grapes and Olives

This chicken dish offers up lots of flavor, with grapes for sweetness and both olives and capers for salty brininess. Crisp the chicken under the broiler before serving with couscous.

Chicken Liver Stroganoff

Photo: Petrina Tinslay

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Chicken Liver Stroganoff with Greek Yogurt

This isn't your average stroganoff. Chicken livers, along with mushrooms, add an earthy flavor that surpasses the classic. Use Greek yogurt to thicken the sauce, and serve over egg noodles.

Hazelnut Chicken with Hazelnut Vinaigrette

Photo: Petrina Tinslay

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Hazelnut Chicken

Not just for sweets and desserts, hazelnuts make a great savory coating for frying pounded chicken breasts. Brown the chicken on the stovetop and finish in the oven. Serve with a green salad.

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Creamy French Fry and Scallion Soup

Frozen french fries take on a new purpose in this soup, which doesn't require any frying. The potatoes are simmered in the oniony broth and pureed. Serve with a baked baguette brushed with lemon-rosemary oil.

Jicama Tabouli and Chicken Salad

Photo: Petrina Tinslay

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Jicama Tabbouleh and Chicken Salad

The crunchy texture of raw jicama is highlighted in this recipe, which turns it into a tabbouleh to pair with grilled chicken cutlets.

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Oat Risotto with Roasted Cauliflower

For a nuttier and richer risotto, try steel-cut oats instead. Then prepare this dish just as you would the classic Italian version. Serve topped with roasted cauliflower.

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Chestnut Ravioli with Browned Butter and Thyme

These ravioli are filled with canned chestnuts pureed with ricotta for a creamy texture. Use wonton wrappers for a quick substitute for fresh pasta. Serve with garlic- and thyme-infused brown butter and a drizzle of balsamic vinegar.

Photo: Petrina Tinslay ©

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Chicken and Tater Tot Casserole

Tater tots, pulsed in the food processor, make a great crunchy topping for this classic chicken casserole, which uses cooked, shredded chicken to cut down on prep time.

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You've Completed the Chopped Dinner Challenge

Congratulations! You've made it through 52 weeks of the Chopped Dinner Challenge. Consider yourself a Chopped winner at home. For more on the Chopped Dinner Challenge, visit FN Dish.

Photo: David Lang ©

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