Blog Posts by Chow Ciao

  • Fabio's Easy Stuffed French Toast

    French toast is a simple breakfast staple, but it doesn't have to be boring. Ditch the maple syrup with Chef Fabio's Italian twist on this morning favorite, stuffed with creamy mascarpone and drizzled with a quickly made blueberry compote. This dish is perfect for a lazy brunch with the family or for special guests, such as Cristina Ferrare of Hallmark Channel's "Home & Family."



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    EASY STUFFED FRENCH TOAST
    Recipe by Fabio Viviani
    Yield: 4 servings

    Ingredients for the French toast:
    2 cups mascarpone cheese
    1 cup fresh blueberries (or frozen, thawed and drained)
    2 tablespoons honey
    6 eggs
    1/3 cup nonfat milk
    1 teaspoon lemon zest plus more for garnish
    1/2 teaspoon pure vanilla extract
    1/4 teaspoon ground nutmeg
    8 slices Italian bread, cut into 3/4- to 1-inch thick slices
    Cooking spray as needed
    Ground cinnamon to taste
    Warm blueberry compote (recipe follows)
    2 mint sprigs for garnish

    Method:
    In a medium-size bowl, mix together the mascarpone, blueberries, and honey. Set

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  • Fabio's Bacon-Wrapped Pork Tenderloin

    Bacon may not be the most substantial piece of meat, but it makes almost everything taste better, including other cuts of pork. Chef Fabio takes ultralean pork tenderloin, rubs it with fresh herbs and garlic, rolls it in applewood-smoked bacon, and gives it a little glaze for a quick and easy recipe destined to become a family favorite.



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    BACON-WRAPPED PORK TENDERLOIN

    Recipe by Fabio Viviani
    Yield: 4 servings

    Ingredients:
    1/4 cup balsamic vinegar
    2 tablespoons honey
    2 tablespoons minced-to-a-paste garlic
    2 tablespoons chopped fresh oregano
    2 tablespoons chopped fresh thyme
    1 pork tenderloin (2 to 4 pounds)
    Salt and freshly ground black pepper to taste
    10 to 12 slices thick-cut bacon
    Olive oil, as needed

    Method:
    Preheat oven to 350°F.
    Place a sheet or two of plastic wrap on a work surface.
    Stir together the vinegar and honey for the glaze; set aside.
    Stir together the garlic, oregano, and thyme.
    Rub the tenderloin with the

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  • Simple Lemon Chicken: Fabio's Chicken Piccata

    Chicken is anything but boring with this one-pan wonder from Chef Fabio. Combining a few basic ingredients found in most kitchens, this chicken piccata is sure to become a family favorite. Ready in less than half an hour, this dish is perfect any night of the week.


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    CHICKEN PICCATA
    Recipe by Fabio Viviani
    Yield: 2 servings

    Ingredients:
    2 medium boneless skinless chicken breasts
    2 eggs
    1 teaspoon salt
    1/2-3/4 cup flour
    2 tablespoons butter, divided
    2 teaspoons plus 1 tablespoon extra-virgin olive oil 2 tablespoons minced garlic
    1/2 cup chicken stock
    1/4 cup dry white wine
    1 large lemon
    2 tablespoons drained capers
    1 tablespoon chopped fresh parsley
    Freshly ground black pepper to taste

    Method:
    Cut the chicken breasts in half horizontally: With the blade of the knife horizontal to the work surface and with your free hand pressing down slightly on a chicken breast, slice horizontally through the breast so that you have 2 same-size pieces. Repeat with the remaining breasts,

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  • Fabio's Perfect Chicken Potpie

    Chicken potpie is a perfect fall meal, but frozen versions are usually loaded with sodium and preservatives. Chef Fabio gives this American comfort food his signature Italian twist: a flaky Parmesan pie crust!



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    FABIO'S CHICKEN POTPIE
    Recipe by Fabio Viviani
    Yield: 6 potpies

    Ingredients:
    For the crust:
    1 3/4 cups all-purpose flour
    1/2 cup grated Parmesan cheese
    1 teaspoon sugar
    1 teaspoon salt
    1 1/2 sticks cold butter (12 ounces), cut into small chunks
    1/4 cup ice water

    For the filling:
    1/2 cup extra virgin olive oil
    1 cup diced celery (1/3-inch dice)
    1 cup diced onions (1/3-inch dice)
    1 cup diced carrot (1/3-inch dice)
    1 teaspoon salt plus additional if needed
    1/4 teaspoon black pepper
    1 cup diced potatoes (1/3-inch dice)
    4 boneless, skinless chicken breasts, cut into bite-size cubes
    3/4 cup all-purpose flour
    2 1/4 cups chicken broth
    1 cup diced broccoli
    1/2 cup peas
    2 sprigs fresh parsley, chopped
    2 sprigs fresh oregano,

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  • Fabio's Quick Tips: Finding the Perfect Melting Cheese

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    Elevate your comfort food with Chef Fabio's ULTIMATE GRILLED CHEESE! In this Quick Tip, Fabio shares a simple test for the potential gooeyness of any cheese.

    Culinary Tips:

    --Step out of your comfort zone: American, Swiss, and Cheddar may be the most familiar, but there are so many more cheeses available. Try Brie, and you'll never look back.

    --The softness of a cheese before heating is an easy indicator of how gooey it will be when you heat it. How easily the cold cheese yields to a gentle finger poke is a great indicator of how it will melt in your sandwich.

    --Use flavorful breads to take any sandwich from mundane to magnificent!

    Check out these other great CHEESY RECIPES from Chow Ciao!

    Italian Mac and Cheese
    Four Cheese and Sausage Stuffing
    Grandma's MeatloafRead More »from Fabio's Quick Tips: Finding the Perfect Melting Cheese
  • Fabio's Ultimate Pulled Pork Sandwich

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    A little effort goes a long way when it comes to flavorful slow-cooker recipes! With a knockout dry rub and a simple braising liquid, Chef Fabio builds a decadent, tender pulled pork that cooks while you sleep. Finish it off with a poached egg for the ultimate comfort food sandwich.



    Cooking Tips:
    --Slow cookers are ideal for cheaper cuts of meat! Save your money and splurge on flavor.
    --The dry rub is important. Not only does it tenderize the pork, but it also infuses the meat with flavor.
    --Cutting a large piece of meat into smaller pieces creates additional surface area for the spices to penetrate and ensures faster, even cooking.
    --A bed of onions in the slow-cooker prevents the meat from sticking to the bottom and flavors the braising liquid.
    --Batch cooking: This recipe makes a lot of pulled pork, so freeze in small portions what you aren't using immediately, and you'll be able to make another meal in minutes.
    Fabio's Ultimate Pulled Pork makes the perfect sandwich with minimal effort!

    FABIO'S PULLED PORK
    Recipe by Fabio Viviani

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  • Fabio's Easy Chicken Dinner

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    A homemade meal in under an hour is within reach with this one-pan wonder from Chef Fabio! Bone-in chicken breasts are the star of this simple recipe, cooked with a side of perfectly roasted root vegetables. With a dish this easy, there's no reason for takeout tonight!


    Culinary Tips:
    --Bone-in, skin-on chicken breasts are an economical way to eat lean meat with lots of flavor! Bone-in thighs will also work but will cook faster due to their smaller size, so be sure to reduce your cooking time.
    --Fresh herbs are better, but dried herbs will work in a pinch.
    --Always rinse chicken before preparing it, and be sure to dry it completely.
    --This dish can be prepped the night before. Simply wrap the roasting pan tightly with plastic wrap, and bring it to room temperature before baking.
    --Pair this dish with a simple tossed salad for a more balanced meal!
    Fabio's Easy Chicken Dinner is deliciously simple!FABIO'S EASY CHICKEN DINNER
    Recipe by Fabio Viviani
    Yield: 2 servings

    Ingredients:
    12 to 14 baby red potatoes,

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  • Fabio's Easy Vanilla Bean Ice Cream

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    Ice cream - versatile and popular - is much easier to make at home than you might think! Chef Fabio shares an all-natural and simple recipe for this summer staple, perfect for both egg-free and gluten-free diets. Using two different forms of vanilla, this creamy treat is anything but boring!



    Culinary Tips:
    --The lighter side: With just six ingredients, this ice cream calls for no eggs and substitutes milk for some of the cream, which lowers the fat and cholesterol content.
    --This is only the beginning: This vanilla bean ice cream is great on its own, but it's also a great base for other flavors. Feel free to experiment with your favorite add-ins, such as berries or chocolate chips. Stir in the add-in after the heated mixture has cooled to room temperature.
    --A scoop of Fabio's ice cream pairs well with Fabio's Apple Cake, but you can also use it to make homemade ice cream sandwiches with Fabio's 5-Ingredient Cookies or Mama's Sugar Cookies!

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  • Fabio's Quick Tips: Choosing the Right Skewer

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    Chef Fabio's ORANGE CHILI CHICKEN SKEWERS are a perfect dish for party guests of all ages. In this Quick Tip, Fabio helps you choose the right skewers for your kebabs.

    Culinary tips:

    --You get what you pay for: disposable wooden skewers are far more fragile than their more expensive (and reusable) metal counterparts.

    -- Metal skewers are best for foods cooking for longer than five minutes…wooden skewers must be soaked and can still burn.

    --When making kebabs, cut your meat and vegetables into small, even-sized bites for even cooking (and easy eating!) Check out these other great CHICKEN RECIPES from Chow Ciao!

    Chicken Marsala
    Italian Stuffed Chicken Saltimbocca
    Perfect Roast ChickenRead More »from Fabio's Quick Tips: Choosing the Right Skewer
  • Fabio's Quick Tips: Storing Gazpacho

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    Check out the full episode!




    Chef Fabio's GAZPACHO may be just be the perfect summer soup. In this Quick Tip, Fabio shares some simple tips on storing the soup so that you can enjoy a taste of summer any time of year.


    Culinary tips:

    --The vinegar will continue to react, so Gazpacho can only be refrigerated for about three days before it will start to get "fizzy."

    --Freeze gazpacho in individual portions for a quick and easy homemade meal with little effort!

    --When making Gazpacho, chill thoroughly before serving, for maximum flavor.


    Check out these other great SOUP RECIPES from Chow Ciao!
    Minestrone
    Wedding Soup
    Paste e Fagioli
    Ultimate Beef Chili


    Read More »from Fabio's Quick Tips: Storing Gazpacho

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