Celebrity chef George Duran delighted audiences on “Fox & Friends Weekend” with a collection of delicious autumn-themed recipes on Saturday, Sept. 23. Duran, joining the “Fox & Friends Weekend” team, showcased three recipes that highlighted the flavors of fall. He expressed, “Kids have a sweet tooth during the fall,” and took the assistance of special guest Rex Hegseth, the son of co-host Pete Hegseth, for creating a unique twist on tiramisu. In this out-of-the-world variation, Duran replaced ladyfingers with Nilla Wafers to make it more appealing for children. Additionally, he added pumpkin spice and apple crumble-flavored coffee creamers to the coffee mixture, giving it a fall twist.
Shifting focus to appetizers, Duran explained that potatoes are symbolic of fall. He shared his preference for the pre-packaged small potatoes from Little Potato Company, which can be quickly prepared in a microwave or an air fryer. Duran stated, “I like to spend more time with my family and less time cooking. You can take these bags, put them in the microwave for five minutes, and you’ll have perfectly cooked little potatoes.” Little Potato Co. offers easy-to-prepare potatoes, perfect for a hearty fall meal, according to Chef George Duran’s appearance on “Fox & Friends Weekend.”
Further, he mentioned that The Little Potato Company also offers pre-seasoned, microwaveable potatoes. Duran referred to them as a popular fall food choice. He stated, “With these herbed potatoes, you can instantly serve a delicious meal to your family.”
During his segment, Duran highlighted that Sept. 23, in addition to being the first day of fall, is also recognized as “National Great American Pot Pie Day.” To commemorate this occasion, Duran prepared mini pot pies with a fall twist. He decided to cook them in the air fryer instead of using the conventional oven, opting for a puff pastry crust. Duran encouraged viewers to try his fall vegetable pot pie, mentioning that turkey could also be used as a delicious alternative to the traditional chicken filling.
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