Quick & Easy Recipe Contest

The Kitchen Hotline

WEEK 1 WINNER: truehockeymom’s Shrimp Pasta

WEEK 2 WINNER: Rhonda Dodge’s Butterscotch Yeast Rolls

WEEK 3 WINNER: GeoKaren’s Chocolate Turtles

WEEK 4 WINNER: Tiffany Koch’s Oh SO Good White Chicken Chili

GRAND CHAMPION WINNER: Rhonda Dodge’s Butterscotch Yeast Rolls. Congratulations, Rhonda!  The yeast rolls were restupulous. Enjoy your autographed copy of Third Coast Cuisine.

As many who read this blog may know, I am a chef/consultant for The Kitchen Hotline.  At the hotline, we give you the knowledge, the support and the tools you need to gather family and friends around the dinner table. We reduce your stress, provide your meal planning and even help you to choose the perfect wine. Whether you want to create simple family meals or prepare an elegant dinner party, we have everything you need, all in once place.

A few months ago our clients at the TheKitchenHotline.com told us that they love quick & easy recipes to get them through their busy week.  They love 5 Ingredient Fix and 30 Minute Meals so we chefs were charged with creating recipes that fit the model of both of those popular Food Network shows.  Our Quick & Easy (Q&E) Recipes include (usually) five ingredients or less and (again usually) take 30 minutes from start to finish.  I have shared a number of them here with you.

Well, now I want to see what Q&E Recipes you have come up with.  So each week in the month of January I will be giving away a free one-year membership to the TheKitchenHotline (a $240 value) for the best Q&E Recipe.  At the end of the month I will chose a grand champion from the weekly winners and they will then receive an autographed copy of my latest cookbook, Third Coast Cuisine: Recipes from the Gulf of Mexico.

The rules are simple: 5 ingredients or less, 30 minutes or less and I choose the one that sounds the best to me. Enter early, enter often.  Enter your submission in the comments section below.  The first winner will be chosen on January 7th.  Recipes that do not win the week they are posted remain eligible to win a weekly prize until the end of the contest.  All submissions are subject to being included in the daily Q&E posts at the TheKitchenHotline Facebook page with credit given to author of course.

To give you an idea of what our Q&E Recipes look like just hop on over to the Facebook page for a look-see.

12 Responses to Quick & Easy Recipe Contest

  • Mithrys says:

    For Christmas, we made a simple bite of bacon and dates that is now new favorite. When you crunch into them, you get the crisp crunch of the almond followed by a squish of cream cheese and then a sugary date takes over, while these sensations are exploding in your mouth, the bacon is on the tongue providing a salty pork overtone that remains throughout the bite.

    * 18 dates
    * 4 tbl Cream Cheese
    * 18 Almonds
    * 6 Bacon Slices, cut in thirds
    * 9 tooth picks
    * Bake at 425 degrees for 30 minutes

    To make them, simply slice the dates to open them in a butterfly, or in other words, slice one side of the date to open it flat. Add cream cheese and one almond. The amount of cream cheese will vary with the size of your dates, so go for a slight oozing of cheese when you close it back up around the almond. Ok, the cream cheese rocks, so go for a large oozing :)

    Wrap each date in a piece of bacon. I found 1/2 to 1/3 slice seems to make it around, but adjust to match the size of your dates. Hold the bacon closed with a half toothpick.

    Bake these on a cookie sheet for 15 minutes to get a soft fatty bacon exterior and a stronger sweet date taste. Bake for 30 minutes (total) to let the date sugars caramelize and the bacon brown and crisp a bit. I find after 15 minutes they are very sweet and don't match well with a soft bacon but after 30 minutes, the dates release sugar which forms tasty crusty caramelized sugars on the cookie sheet and the bacon also crisps to hold the shape of the bit better.

    They are simple and tasty and irresistible.

  • Rhonda Dodge says:

    Easy butterscotch yeast rolls were a GREAT way to feed folks on Christmas morning in the middle of all the excitement. Here's the recipe:

    1 bag of frozen uncooked yeast rolls
    1 box of butterscotch "cook-n-serve" pudding
    1 stick butter
    3/4c brown sugar
    handful of pecans

    Grease your bundt pan and drop the frozen yeast rolls randomly around, sprinkle rolls with the pudding mix. In a sauce pan melt the butter and gradually add the brown sugar. Bring to a boil and pour the mixture over the rolls and pudding. Sprinkle the nuts to the top. Place the bundt pan in the oven overnight and allow rolls to rise. In the morning, bake at 350 degrees for 20 minutes. Simply turn the bundt pan over onto your plate and they fall right out. So easy and so very yummy!!!!!!!

  • GeoKaren says:

    You can't get easier than Chocolate turtles
    Caramel
    Chocolate
    pecans

    Takes less than 10 minutes and the kids love it. melt caramel (or make it yourself) dollop onto pecans, let set and cover with melted chocolate.

    See video on how-to here:
    http://geofooding.blogspot.com/2011/01/chocolate-

  • truehockeymom says:

    Shrimp Pasta
    1/2 package of linguine
    10 frozen raw shrimp, medium sized, cleaned, thawed
    1 14oz can of diced herb style tomatoes
    1/4 cup of cream cheese softened in a microwave for 30sec.
    3 green onion chopped

    Cook pasta per instructions.
    In a large sauce pan simmer tomatoes, cream cheese and shrimp and green onion. Approximately 10min on med. heat. stirring often.
    Drain pasta, into large bowl
    add shrimp sauce and toss to coat.

    favourite with our entire family!

  • Virgil says:

    I almost hesitate to post this one since someone already has a date recipe. But, my recipe is to die for:

    Dates with Blue Cheese and Bacon Appetizer

    Pitted dates
    Blue cheese
    Thin cut American bacon
    Toothpicks

    1. Preheat oven to 350° F. Cut pitted dates in half. Cut bacon slices in half.

    2. Put generous quantity of blue cheese into the hole left by the pit in each date half. Put halves back together.

    3. Wrap half a slice of bacon around each date and secure with a toothpick. Place on baking sheet or pan and bake until bacon is done, around 20 minutes

  • Kellie says:

    Peppered Turkey Reubens (serves 2, may be doubled)
    1 TBS 1000 island dressing
    4 Slices Marbled Rye bread
    8 oz peppered deli turkey breast
    2 sliced Swiss cheese
    1/4 C Drained warm sauerkraut w/ Caraway seeds

    Layer bread, 1000, turkey, swiss and sauerkraut. Top with remaining slice of bread. Grill in a buttered skillet until toasty brown on each side. Slice on the diagonal and serve immediately.

  • Marwin Brown says:

    1 box of Near East Toasted Pine Nut Couscous
    2 cups low sodium chicken stock
    2 whole dried chipotles
    1/4 cup dried fruit (cherries, currant, apricots, or cranberries)
    1/4 cup fresh chopped cilantro

    Bring stock, chipotles, and NE spice package to a boil in a small saucepan. Remove saucepan from heat. Discard chipotles, then add couscous, fruit, and cilantro mixing ingredients and cover letting sit for 5 minutes. Fluff couscous mix and serve.

  • dumpling says:

    I have been making this for dinner the past week because it's so delicious! It reminds me of a mexican restaurant called 'Acapulco's', where they serve sour cream, guacamole, and lettuce on the side of every dish. It may seem too simple, but don't underestimate it's wonderful taste.

    Acapulco Wrap
    Serves:1

    1 6 inch flour tortilla(sun-dried tomato flavor is good)
    2 tbsp guacamole
    1/4 cup red bell peppers, thinly sliced
    1/4 cup lettuce

    1. spread guacamole onto tortilla
    2. add pepper strips and lettuce
    3. fold or roll the tortilla until it's closed on top, but open on both ends
    4. Eat shamelessly :)

  • Lorenda Grella says:

    Lg's stuffed burgers. 1lb ground chicken 2 jalapenos 1/3 cup blue cheese butter buns roll four chicken burgers into balls make a well in the center add the chopped blue cheese and jalapeno cook on the grill 12 mins each side spread the butter on the inside of the rolls and toast on the grill. When you bite into these the blue cheese oozes out and you get a nice crunch and heat from the jalapeno. These are awesome.

  • Tiffany Koch says:

    This is one of the easiest meals I make and it is so good that I even make it on nights when I have time to spare.

    Quick and Easy and Oh SO Good White Chicken Chili

    Ingredients:

    2 15 ounce cans cannelini beans (white kidney beans)
    2 10 ounce cans diced tomatoes and green chilies (I like Ro-Tel brand), drained
    2 cups diced or shredded cooked chicken
    8 ounces pepper-jack cheese, shredded (about 2 cups)

    Put the beans, tomatoes, and chicken into a medium saucepan and bring to a boil. Simmer on low for 10 minutes and then add the cheese. Stir until cheese is melted, a minute or two. I sometimes serve this with tortilla chips and/or sour cream.

    Serves 4 heartily!

  • Fatyma says:

    3 flavoured vegan pasta curry
    2 cups baby tomatoes
    2 slabs cottage cheese
    3 cups chopped blanched spinach
    100 grams boiled spaghetti

    Boil the spaghetti.Puree the spinach in a blender or a food processor.In a non-stick pan,saute tomatoes and cottage cheese with no fat for 5 minutes.Now,add the spinach puree with boild pasta and let it simmer for another 5 to 6 minutes.

  • Rhiana Jones says:

    Adapted from a Sandra Lee Recipe.

    Cheesey Sweet Potato Soup

    •1 large sweet potato
    •2 (10-ounce) cans Cheddar cheese soup
    •2 1/2 cups chicken stock
    •1/4 cup chopped ham
    •Sour cream, for garnish
    •Green onion, finely chopped, optional for garnish
    Directions
    Poke the sweet potato with a fork several times on both sides. Microwave the sweet potato for 12 minutes on high, turning over six minutes. Carefully remove from microwave using oven mitts.
    When potato is cool, cut into 1/2-inch cubes.
    Add Cheese soup, chicken stock, and ham pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
    Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.

Follow Stuart via “the Online”
Sip & Chew with Mike and Stu

Add to Google

addtomyyahoo4

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.

Stu’s Latest Kindle Single is Just $2.99
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
Archives
Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification