Dips

Super Bowl Recipe: Nachos alla Bolognese

Here’s another great recipe that is perfect for watching the big game.  This is a full-fat variation of my far healthier Italian Nachos.

Nachos alla Bolognese
Recipe Type: Appetiser
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 2-4
Ingredients
  • 1 pound bowtie pasta
  • 1 pound ground beef
  • 12 ounces marinara or tomato sauce
  • 8 ounces shredded Mozzarella cheese
  • Cooking oil
  • 1 TBL sliced green olives
  • Salt, pepper and Red chili flakes to taste.
Instructions
  1. Cook pasta according to package directions. Thoroughly dry the pasta with paper towels. Make sure all moisture is removed.
  2. Preheat oven to 450.
  3. In a large skillet season the ground beef and brown. Add the marinara and simmer for roughly 20 minutes to make Bolognese.
  4. In a small pot or deep fryer heat the oil. In small batches, deep fry the pasta until crunchy, roughly seven minutes stirring as needed.
  5. On an oven safe plate layer the fried pasta, Bolognese and cheese to resemble nachos then place in the oven. When sauce bubbles and cheese is melted it is ready to serve.
  6. Garnish with red chili flakes and/or olives.

Bowl Game Grub: “War Eagle” Buffalo Chicken Cheese Dip

Cam Newton Auburn BCSWell football fans the post season is on us.  The first week of bowls has given us a few fireworks and the intensity keeps building all the way up to the most important game of the college football season – the Peach Bowl between Virginia and my Auburn Tigers.  The LSU/Alabama rematch is pretty important too.  The NFL playoffs for their part are almost decided.  Whether you prefer your bowl games of the Peach or the Super variety it’s time to whip up some special recipes.

This was submitted to me by Chef Kelley Self Whatley, an Auburn fan, for a series on tailgating I did for Current Magazine.  With the defending national champions set to play on New Years Eve I thought this a good time to break this one out.

“War Eagle” Buffalo Chicken CheeseDip
Recipe Type: Appetiser
Author: Chef Kelley Self Wilton
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4-8
Ingredients
  • 5 or 6 large cans of white chicken breast (not dark and white mixed)
  • 1 to 2 Tablespoons vegetable oil
  • 2 medium Vidalia onions, chopped
  • 1 cup Frank’s Hot Sauce (do not use any other kind)
  • 2 large packages of cream cheese
  • 1/2 cup Ranch Dressing (not low fat)
  • 2 cups shredded Sharp Cheddar Cheese
Instructions
  1. Heat oil in a nonstick skillet over medium-high heat.
  2. Add chopped onions and cook until tender
  3. Lower heat and add cream cheese, chicken (drained and break apart the large chunks), hot sauce, ranch dressing and 1 cup cheddar cheese. Stir until well blended over medium heat.
  4. Put mixture in greased casserole dish and top with 1 cup cheddar cheese (more if desired).
  5. Bake 350 for 20-25 minutes.
  6. Serve with bagel chips, tortilla chips or butter crackers.

 

Mother’s Day Recipes From Food Network Moms

In 1908, Anna M. Jarvis campaigned for the creation of an official Mother’s Day to honor her mother and for peace. Anna petitioned the superintendent of her mother’s church.  She got her wish as the first Mother’s Day celebration took place May 10 of that year.  Anna then spent the rest of her life protesting people for celebrating Mother’s Day.  She ridiculed florists for selling flowers and even petitioned the US  Postal Service to remove the words “Mother’s Day” from a stamp that also feature her own mother on it.  Apparently she was just a tad bit crazy.

Marcela ValladolidMother’s Day is just around the corner.  Rather than prodding mom into the cattle car that is the Olive Garden lobby how about actually cooking her something?  After learning about the originator of Mother’s Day the idea of you cooking for your mother shouldn’t seem quite as crazy.

The Moms of the Food Network have put together a few recipes to help you show your mom a little love.  Marcela Valladolid (pictured above with son Fausto), Sandra Lee, Paula Deen, Gina Neeley and Giada De Laurentiis help you to make a it a Mother’s Day to remember:

: Cream Cheese Filled Bisquits

: Recipe courtesy Paula Deen

  • 2 cups biscuit mix (suggested: Bisquick)
  • 3 ounces cream cheese
  • Milk, to moisten
  • Flour
  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency. Add enough milk to moisten.
  3. Place dough-like mixture onto floured surface and knead 2 or 3 times. Don’t knead too much or your biscuits will be tough.
  4. Roll dough to desired thickness using a rolling pin and cut out with round cookie cutter. Place biscuits on a greased cookie sheet and bake until golden brown, approximately 15 minutes.

Notice this is a Paula Deen recipe without any butter in it.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (Southern)

: Lazy Sunday Mimosa

: Recipe courtesy The Neely’s

  • 1/2 cup pink sanding sugar
  • 1 (750-ml) bottle brut Champagne
  • 4 tablespoons pineapple juice
  • 4 tablespoons blood orange juice
  • 2 tablespoons orange liqueur (recommended: Grand Marnier)
  1. Dip the rims of the champagne flutes in water. Dip again in the sanding sugar.
  2. Divide Champagne between 2 glasses. Add half of both juices to each glass and top with orange liqueur.

Preparation time: 5 minute(s)

Number of servings (yield): 2

Culinary tradition: USA (Southern)

: Guac’ with Fresh Baked Tortilla chips

: Recipe courtesy Marcela Valladolid

Guacamole:

  • 4 firm, ripe avocados, halved, pitted, and peeled
  • 1/2 medium white onion, minced (about 4 tablespoons)
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 medium lime, freshly squeezed (about 2 tablespoons)
  • Kosher salt and freshly ground black pepper

Chips:

  • 12 fresh corn tortillas
  • 1/2 cup vegetable oil
  • Kosher salt

To make the guacamole:

  1. In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper.

To make the chips:

  1. Preheat oven to 400 degrees F.
  2. Brush each tortilla lightly with oil. Slice the tortillas into 8ths. Using 2 baking sheets, distribute half the chips onto each sheet, making sure they are evenly spread out and not overlapping. (If the chips overlap they will not crisp in the oven.)
  3. Bake on the top rack until golden and crispy, about 10 to 12 minutes. Remove from the oven to a serving bowl. Season with salt and serve immediately.

Cook’s Note: Season your chips with chipotle powder and/or garlic salt before baking for extra flavor.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

: Sparkling Cider Mimosa

: Recipe courtesy Sandra Lee

  • 1 (25.4-ounce) bottle sparkling apple cider
  • 1/2 cup orange juice
  • 1 cup cranberry juice
  1. Combine all ingredients in a pitcher and pour into chilled champagne flutes.

Preparation time: 2 minute(s)

Number of servings (yield): 4

Culinary tradition: Italian

: Jade’s Mini Pancakes with Blueberries

: Recipe Courtesy of Giada De Laurentiis

Pancakes:

  • 1 cup buttermilk pancake mix (recommended: Krusteaz Buttermilk)
  • 3/4 cup water
  • 1 1/2 tablespoons unsalted butter, at room temperature

Topping:

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 pint blueberries
  1. Preheat a griddle or large skillet over medium heat.
  2. In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook for 1 to 1 1/2 minutes each side until golden brown.
  3. In a clean bowl, using an electric hand held mixer, beat the heavy whipping cream until thick. Add the sugar and vanilla. Continue whipping until the cream forms stiff peaks.
  4. Top the pancakes with whipped cream and fresh blueberries.

Preparation time: 5 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 4

 

half-assing it

New Recipe: Mexican Jumping Wings

Each week as part of my duties with TheKitchenHotline.com I plan a full menu of meals that feed a family of four for an entire week. Each day’s menu feeds the family three meals plus a snack for the kiddies. These recipes need to be relatively easy to allow more quality time for the family to spend together. Another part of my charge is to come up with healthy recipes. Each week I will share one of these recipes with you. Here’s this week’s:

Mexican Jumping Wings

Great for watching the big game!
Mexican Jumping Wings

  • 3 dozen chicken drumettes
  • 1/2 cup Cholula or other Mexican hot sauce
  • 1/2 cup smart margarine
  • 1 cup Low Fat Ranch dressing (recipe follows)
  • Crudites of carrots and celery

Preheat oven to 400 degrees.

Place the drumettes into a lightly oiled baking sheet pan and bake for 45 to 60 minutes. In a small sauce pan over low heat combine the hot sauce and margarine and keep warm until drumettes are done. Toss the drumettes in the wing sauce and serve with Ranch dressing. Can be made dairy-free by omitting the Ranch dressing. Makes two servings with each consisting of 300 calories, 14 grams fat, 5 grams of carbohydrates and 38 of protein.

Low Fat Ranch Dressing

  • 1 cup organic low fat Greek or regular plain yogurt
  • Juice and zest of one Key lime or half regular lime
  • 1 teaspoon dried chili powder (ancho for mild, chipotle for spicy)
  • 1 tablespoon cumin
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1 tablespoon fresh jalapeno, finely diced

Combine all dressing ingredients in a blender or food processor and pulse just until blended then refrigerate at least one hour.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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