healthy

Slice of Life: Chili Dog Pizza

I first did a version of this recipe a few years ago in a video for alternative French bread pizza.  Part pizza and part hot dog, it really seems like the perfect Jennife Garnerbaseball grub doesn’t?  This version is a healthier using turkey chili and turkey franks and a thin wheat crust instead of the carb-dense French bread.  The great thing is the kids never know it’s good for them.

As a side note, with baseball season being here Frigidaire and actress Jennifer Garner are hitting the field in support of Save the Children’s U.S. Programs.  T hey have set-up a neat little game where you control a virtual batter who takes a swing at a virtual pitch.  For each hit they donate money to Save the Children.

To take a swing against stains visit their web site. When you do, Frigidaire will make a donation to this worthy cause.  Plus, you’ll be entered for a chance to win a stain-fighting Frigidaire Affinity® washer and dryer – destined to be your baseball or softball uniform’s new BFF.  As a bonus you’ll also find more great recipes perfect for the boys, and girls of summer.

Chili Dog Pizza

: Chili Dog Pizza
  1. 1 12” ready-made whole wheat pizza crust
  2. ½ can turkey chili no beans
  3. 1-2 TBL yellow mustard
  4. 2 turkey franks
  5. 8 ounces reduced fat shredded cheddar cheese
  6. 1 TBL hot dog relish
  7. ½ small onion, diced
  1. Spread the chili across the crust like pizza sauce. Randomly swirl some mustard onto the chili. Slice the franks into medallions like pepperoni then scatter over the pizza. Cover with cheese and bake according to pizza crust package instructions. Garnish with hot dog relish and/or chopped raw onions.

 

Fall Recipe: Sweet Potato Hash Browns

Here’s a unique recipe for fall that I used to run when I was the chef at Mars Hill Cafe.  This was one of our most popular side dishes:

Sweet Potato Hash Browns
Recipe Type: Side
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2-3
Ingredients
  • 1 large or two small sweet potatoes
  • 2 tablespoons corn starch
  • 1 tablespoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoon canola oil
Instructions
  1. Shred the sweet potato with the shredding attachment of a food processor or use a box grater. Toss the sweet potatoes with corn starch and coat thoroughly.
  2. In a ramekin or small bowl combine the cinnamon and cayenne.
  3. In a large saute pan or griddle heated to 400 degrees add the canola oil. Place four equal sized mounds of hash browns and spread using the side of a spatula in a chopping motion.
  4. Cook until hash browns are golden brown then flip.
  5. Season the cooked side with cinnamon/cayenne mixture and cook just until second side is golden brown.
Notes

Each serving contains 108 calories, 1 gram of fat, 25 grams of carbohydrates and 2 grams of protein.

Sweet Potato Hash Browns

Easy Thanksgiving Recipe: Pumpkin Curry Soup

Here’s a unique recipe for Thanksgiving:

Pumpkin Curry Soup

  • 1 15 ounce can organic pumpkin
  • 1 cup organic chicken stock
  • 1 can coconut milk
  • 1 teaspoon Curry powder (or to taste)
  • 1 teaspoon fresh minced ginger (optional)
  • two tablespoons raw local honey
  • toasted pumpkin seeds

With a whisk, combine all ingredients (except pumpkin seeds) in a large stock pot and bring to a simmer (takes about 15 minutes) then serve.  Taste and if the soup is still a little bitter add more honey one tablespoon at a time until it cuts the bitterness but doesn’t make the soup too sweet.  Garnish with pumpkin seeds. Naan is also a nice addition.

New Recipe: Thanksgiving Wraps

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:

Thanksgiving Wraps

  • 4 gluten-free or whole wheat tortillas
  • 2 cups instant stuffing like Stove Top Brand
  • 12 ounces smoked, sliced turkey
  • 4 ounces sugar-free dried cranberries (craisins)
  • 16 ounces instant or jarred turkey gravy

On the bottom third of each tortilla layer in order dressing, 3 ounces turkey and 1 ounce craisins. Slice in half to serve. Can make vegan by substituting sauteed portabella mushroom strips. Prepare turkey dressing according package directions and serve as dipping sauce.

Each wrap contains 429 calories, 17 grams fat, 39 grams carbohydrates, 21 grams sugar and 11 grams protein.

Pairs remarkably well with . . .

Sweet Potato Hash Browns

  • 1 large or two small sweet potatoes
  • 2 tablespoons corn starch
  • 1 tablespoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoon canola oil

Shred the sweet potato with the shredding attachment of a food processor or use a box grater. Toss the sweet potatoes with corn starch and coat thoroughly. In a ramekin or small bowl combine the cinnamon and cayenne. In a large saute pan or griddle heated to 400 degrees add the canola oil. Place four equal sized mounds of hash browns and spread using the side of a spatula in a chopping motion. Cook until hash browns are golden brown then flip. Season the cooked side with cinnamon/cayenne mixture and cook just until second side is golden brown.

Each serving contains 108 calories, 1 gram of fat, 25 grams of carbohydrates and 2 grams of protein.

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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.

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

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