Guy Fieri's New Recipe Book Is All About The Meals He Makes For His Family

Guy Fieri, host of Food Networks “Diners, Drive-Ins and Dives” and “Guy’s Grocery Games” joined Access Hollywood Live for a delicious food prep demo!

His sixth cookbook, “Guy Fieri Family Food” is all about the meals and dishes Guy makes for his own family –often with their help in the kitchen as well to prepare the recipes! 

To help busy families and cooks, he shares his main weekend meal prep that sets up a successful week of meals, by showing you how to make roasted chicken and repurpose the leftovers for other great meals during the weekdays.

Oven-Roasted Chicken with Roasted Red Bliss Potatoes and Cauliflower Florets

For the roasted chickens
1/4 pound (1 stick) unsalted butter, at room temperature
2 to 3 thyme sprigs, plus 1 tablespoon thyme leaves
1 tablespoon minced flat-leaf parsley
Juice and zest of 2 lemons
Two 4 1/2-to 5-pound free-range, organic chickens, rinsed and dried
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 large onion, coarsely chopped
4 medium carrots, coarsely chopped
4 celery stalks, coarsely chopped
1 cup dry white wine

For the roasted Red Bliss potatoes
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon dried oregano
2 teaspoons paprika
5 pounds small Red Bliss potatoes, scrubbed and rinsed
1/4 cup extra-virgin olive oil

For the roasted cauliflower florets
2 large cauliflower heads
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon red chili flakes

MAKES 4 to 6 servings

Time 2 1/2 hours
Preheat the oven to 375° F.

To prepare the chickens, in a small bowl, combine the butter, thyme leaves, parsley, and lemon juice and zest and mix well. Rub the herb butter under the skin of the breast and over the meat of the
chickens. Season all over with the salt and pepper.

Tuck the wing tips under the backs of the chickens and use kitchen twine to tie the legs together. 

Put the onion, carrots, celery, thyme sprigs, and wine in a large roasting pan.

Cover with a roasting rack and place the chickens on the rack breast side up. Roast in the center of the oven until the chickens are golden brown, their skin is crispy, and a thermometer inserted into the thickest part of the thigh joint registers 165°F to 170°F, about 1 hour 15 minutes.

While the chickens are roasting, make the potatoes: 

In a small bowl, combine the salt, pepper, garlic, onion, oregano, and paprika and mix well. Spread the potatoes evenly on 2 large rimmed baking sheets and drizzle them with the olive oil. Sprinkle the spice mixture over the potatoes and shake the pans to coat evenly. Roast, turning the potatoes halfway through cooking, until tender when pierced with a knife and browned in spots, about 45 minutes.

To prepare the cauliflower, remove the outer green leaves from both heads, leaving the cores intact.

Place one cauliflower head on a cutting board on its base. Using a sharp knife, cut it into 1-inch, bite-size florets. Transfer the florets to a large bowl. Repeat with the other cauliflower. 

Add the olive oil, salt, pepper, garlic, onion, parsley, and chili flakes and toss until well coated. Spread the cauliflower evenly on 2 large rimmed baking sheets. Roast until tender and golden brown around the
edges, 20 to 25 minutes.

Transfer one roasted chicken to a platter, tent loosely with aluminum foil, and let stand for 15 minutes.

To serve, carve the chicken into 10 pieces and serve with half of the roasted potatoes and cauliflower.

Tip: If you can’t fit everything in your oven at the same time, just hold back about half of the potatoes and cauliflower and roast them while you eat dinner.

Next, how to prep leftovers for the week:

Set the second chicken aside to cool completely.

For Recipe 1 – Cut some of the breast into 21/2-inch-long and 1/4-inch-wide strips (you should have 2 cups) for the Roasted Chicken Spring Rolls with Spicy Peanut Dipping Sauce (page 77).

For Recipe 2 – Pull the remaining chicken meat (you should have 4 cups) for the Chicken Chile Verde Enchiladas (page 74), discarding the bones and skin.

For Recipe 3 – Set aside 3 cups each of the potatoes and cauliflower for the Curried Cauliflower and Potato Salad (page 80).

Store everything in airtight containers in the refrigerator until needed.

Chicken Chile Verde Enchiladas

There’s something about enchiladas that makes them just fly out of restaurant kitchens. So here’s a real-deal enchilada recipe you can use to blow everybody away at home. Creamy, tangy cilantro crema is so on point here and on any Tex- Mex or Mexican- inspired dish, such as Mexican Pork Pozole (page 85) and Roasted Turkey Chilaquiles with Chipotle Queso (page 106).

MAKES 4 to 6 servings • TI M E 1 hour

Chile verde

1 pound tomatillos, husked, washed, and halved

4 poblano peppers, fire- roasted (see page 32)

1 Anaheim chile, fire- roasted (see page 32)

2 serrano chiles, fire- roasted (see page 32)

1 jalapeño, fi re- roasted (see page 32)

1 bunch cilantro, washed

1/4 cup canola oil

1 medium sweet onion, minced

2 teaspoons kosher salt

4 garlic cloves, minced

4 cups Chicken Stock (page 228 or low- sodium store- bought)

2 tablespoons ground cumin

Cilantro Crema

1 1/2 cups sour cream

1/4 cup buttermilk

1/2 bunch cilantro, washed

Juice of 1 lime

1 teaspoon kosher salt

Enchiladas

2 tablespoons extra- virgin olive oil

4 cups pulled reserved Oven- Roasted Chicken meat (page 71)

1 teaspoon kosher salt

5 or 6 turns freshly ground black pepper

1/4 pound Oaxaca cheese, grated (about 1 cup)

1/4 pound Jack cheese, grated (about 1 cup)

Twelve 6-inch corn tortillas

1/2 pound sharp white cheddar cheese, grated (about 2 cups)

2 ounces Cotija cheese, crumbled (about 1/2 cup), for garnish

1/2 cup finely sliced green onions (white and light green parts), for garnish

1/4 cup pepitas, toasted (see page 22), for garnish

2 radishes, thinly sliced, for garnish

2 limes, cut into wedges

To make the chile verde, in a food processor, puree the tomatillos, poblanos, Anaheim, serranos, jalapeño, and cilantro until smooth. In a large saucepan over medium- high heat, heat the canola oil until hot. Add the onion and salt and cook until the onion is translucent, 5 to 6 minutes. Add the garlic and cook for 1 minute, until fragrant. Add the pureed tomatillo-pepper mixture, chicken stock, and cumin and bring to a boil, then reduce the heat to a simmer and cook until the chile verde has reduced and thickened, 25 to 30 minutes. Set aside off the heat.

Meanwhile, to make the cilantro crema, place all the ingredients in a blender and pulse several times. Scrape down the sides and pulse again until completely pureed, about 1 minute. Transfer to a covered container and refrigerate until needed.

3To make the enchiladas, heat the olive oil in a large sauté pan over medium- high heat until hot. Add the chicken, salt, and pepper and sauté until the chicken is browned and crispy around the edges, 4 to 5 minutes. Add 2 cups of the chile verde sauce and toss well to coat evenly. Heat through. Set aside off the heat.

Preheat the oven to 425°F. Have ready a large rimmed baking sheet.

Combine the Oaxaca and Jack cheeses in a medium bowl. Lightly toast one corn tortilla in a dry pan for about 10 seconds on each side. Lay the tortilla flat on a clean surface. Place about 1/3 cup of the roasted chicken mixture across the middle, spreading it end to end. Top with a generous sprinkle of the cheese mixture. Tightly roll up the tortilla around the filling and transfer to the baking sheet. Repeat with the remaining tortillas and fillings, spacing the enchiladas 1 inch apart and arranging them in two rows.

Lightly spoon the remaining chile verde sauce over the enchiladas, then sprinkle with the cheddar. Bake until the cheese is melted and lightly browned, 8 to 10 minutes. Let rest for 5 minutes.

Transfer the enchiladas to a platter using a large spatula. Drizzle with the cilantro crema and garnish with the crumbled Cotija, green onions, pepitas, and radishes. Serve with lime wedges on the side.

Roasted Chicken Spring Rolls with Spicy Peanut Dipping Sauce

You wanna know the best way to hide leftovers? Tuck ’em in a place no one will ever find them…Extra points for making their hiding place so flavorful that everyone begs for seconds.

MAKES 4 to 6 servings
TI M E 45 minutes

Dipping Sauce

1 tablespoon toasted sesame oil

2 garlic cloves, minced

1 tablespoon grated ginger

2 tablespoons hot water, plus more as needed

1/2 cup creamy peanut butter

Juice and zest of 1 lime

2 tablespoons low- sodium soy sauce

1 tablespoon seasoned rice vinegar

1 teaspoon sriracha sauce

1 tablespoon hoisin sauce

2 tablespoons coarsely chopped roasted peanuts, for garnish

Spring Rolls

1/4 pound maifun noodles (thin dried rice noodles)

1/2 cup hoisin sauce

1 tablespoon sriracha sauce

Twelve 8-inch round rice paper sheets, or as needed

12 small butter lettuce leaves, rinsed and dried, plus 2 cups julienned butter lettuce leaves

1/2 cup cilantro sprigs

2 cups 2 1/2- inch- long, 1/4- inch- wide strips reserved Oven- Roasted Chicken (page 71)

1/2 seedless hothouse cucumber, cut into

2 1/2- inch- long, 1/4- inch- wide strips

1 large carrot, julienned

1 red bell pepper, seeded and julienned

2 green onions (white and light green parts), thinly sliced diagonally

1/2 cup torn Thai basil leaves

For Serving

2 limes, cut into wedges

1/4 cup cilantro sprigs
 

To make the dipping sauce, pour the sesame oil in a small sauté pan and set over medium heat. Add the garlic and ginger and sauté lightly until just fragrant, about 1 minute. Transfer to a blender and add the hot water, peanut butter, lime juice and zest, soy sauce, vinegar, sriracha, and hoisin. Puree until smooth, adding a little extra hot water if necessary to keep the mixture moving. Transfer to a bowl and garnish with the chopped peanuts. Set aside.

To make the spring rolls, place the noodles in a small bowl. Add hot water to cover them and set them aside to soften, 10 to 12 minutes. Drain.

In a small bowl, combine the hoisin and sriracha.

Have ready all the spring roll ingredients and a serving platter for the finished rolls, and take a look at “Spring Rolls 101” on page 79 for pointers before you begin. Fill a shallow pie dish with lukewarm tap water and submerge one rice paper wrapper for about 10 seconds to soften. Place the wrapper on a clean work surface. In the center of the wrapper, place a lettuce leaf to create a layer of protection. Place some shredded lettuce, a few cilantro sprigs, and 4 chicken strips on top. Lightly brush with the hoisin- sriracha mixture. Top with some maifun noodles, then 3 pieces each cucumber, carrot, and bell pepper, a sprinkling of green onion, and finally a pinch of torn basil (see page 78, fi g. a).

Fold in both sides of the rice paper. Fold the top tightly over the filling to seal it in (fi g. b), then roll the filling over onto the wrapper to seal tightly (fi g. c), finishing the roll when the seam side is down. Roll as tight as you can without tearing, but don’t worry if the wrapper does tear. Save the filling and get another wrapper. After two or three times you will get it. Transfer the completed rolls to the serving platter. Repeat with the remaining wrappers and filling.

Serve the rolls with the spicy peanut dipping sauce, lime wedges, and cilantro. 

— From GUY FIERI FAMILY FOOD by Guy Fieri. Copyright © 2016 by Guy Fieri. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.