After teaching us the basics on Kelsey’s Essentials, Kelsey Nixon is bringing us back to her roots on Kelsey’s Homemade. Instead of just focusing on tips and tricks to make cooking easier, she’s sharing old family secrets and making her own traditions. On the series premiere, she planned a last-minute brunch for three couples and three kids, taking us on a quick 20-minute shopping trip in Essex Market with her toddler in tow and whipping up a full sweet and savory spread.
If you missed the new show, don’t worry — you can watch her make Chorizo Frittata, Charred Citrus Salad and Oatmeal Berry Cobbler by watching the full episode below. There’s even a secret recipe from Kelsey’s mom for tart lemon whipped cream:
Continue Reading Watch the Kelsey’s Homemade Premiere and Get Schooled in Brunch 101
Kelsey Nixon pays homage to late-night dining and decadent comfort food with this grilled cheese sandwich. You might be tempted to eat her Creamy Stovetop Bacon Mac and Cheese —filled with thick-cut smoked bacon, loads of sharp cheddar and shredded Muenster — all by itself. But even better is the super sandwich creation that incorporates this creamy dish.
Continue Reading Comfort Fest: Kelsey’s Decadent Grilled Cheese
If you want to know how to make easy homemade pasta or a fail-proof roast chicken or perfect pie crust, Kelsey Nixon will show you how on Kelsey’s Essentials — and that’s just in the first three episodes of Season 1. Now you can watch every single episode in its entirety online, and pick up all the essential techniques, equipment and foolproof tips you need to be the boss of your own kitchen.
Stream All of Kelsey’s Essentials
More Kelsey: Tune in to Kelsey’s new special Cans Make the Meal tomorrow, Saturday, February 8, at 10am ET to watch how to transform canned ingredients into simple and nutritious family dinners.
Cooking Channel host Kelsey Nixon’s first cookbook, Kitchen Confidence: Essential Recipes and Tips That Will Help You Cook Anything (available Feb. 11), is all about teaching techniques and recipes that will have home cooks of all skill levels cooking with more confidence. Like on her Cooking Channel show, Kelsey’s Essentials, Kelsey shares her “essential” pantry items, equipment and techniques, along with the hows and whys of cooking. With this basic knowledge, even beginner cooks can start getting more creative in the kitchen.
Kitchen Confidence covers every course, with recipes easy enough for everyday cooking but just as appropriate for special occasions, from breakfast, starters, salads, soups and sandwiches to mains, sides and desserts. Kelsey updates classic family-favorite recipes, like tuna noodle casserole and lasagna, with fresh new touches. These are building-block recipes you’ll return to again and again — and then easily modify and change to suit your own personal tastes.
Continue Reading Cookbook Giveaway: Kelsey Nixon’s Kitchen Confidence
The icebox cake is an iconic retro dessert that is perfect for the summer months. From June to August I avoid my oven at all costs, so the only way to make cake is by “baking” it in the refrigerator, rather than the oven. It’s easy to make and is always a favorite among family and friends. The ingredients are simple enough to have on hand and once you get the method down, the variations are endless. Every icebox cake is made up of some key components: essentially, cookies and cream. (What’s not to like?) I tend to think about it in layers.
First: the wafer cookies. These chocolate wafer cookies are a classic option and perfect for any icebox cake, but I’ve found that a variety of flavored wafer cookies are fun to use as well, like lemon, almond, chocolate-mint and ginger. I usually use two (6 to 9 ounce) boxes of cookies for one cake made in a 9-inch springform pan.
Second: whipped cream. Here you can keep it super simple, or have some fun. Fresh whipped cream is a must and it can be a great canvas for other flavors from extracts, sweeteners, or even peanut butter, coffee or fruit curd. I usually use 2 1/2 to 3 cups heavy whipping cream for one cake made in a 9-inch springform pan.
Third: flair. Here’s where you can really play with flavor, whether by layering in or garnishing with additional ingredients. Consider adding fresh fruit or chocolate shavings in between the layers or to the top of the icebox cake.
Continue Reading Kelsey’s Icebox Cake Essentials
You just can’t beat a big, cold glass of lemonade on a hot summer day. I’m a lemon lover, so this classic refreshing drink is right up my alley. I made lemonade the old-fashioned way for years by concocting a simple syrup (boiling sugar and water together until it dissolves and then letting it cool), but the past few summers I’ve been cheating (or being lazy, whatever you want to call it) and making this drink an even easier way. The result? Fresh-squeezed lemonade that comes together more quickly, with no chilling time. The key is to use superfine sugar. At the beginning of each summer, I now buy a big bag, which I dedicate to fulfilling my lemonade cravings during the hot summer months. This recipe is embarrassingly simple, and I often adjust the amount of sugar I use simply based on how much sweetness I’m craving that day. It’s very unscientific and easy to remember. The best part is that it’s a wonderful base recipe or ratio for other variations. Below are three of my favorite lemonade variations, which I’ve been making all summer long.
Continue Reading One Lemonade Base, Three Recipes