new recipe

New Recipe: Italian Nachos

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:

Recipe: Italian Nachos

Ingredients

  • 1 lb Gluten-free bowtie pasta
  • 1 can No sugar added tomato sauce
  • 8 oz Mozzarella cheese
  • ½ cup Coconut oil
  • 1 TBL Basil, chiffonade

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. In a small pot heat the coconut oil. In small batches deep fry the pasta until crunchy, roughly two minutes stirring as needed.
  3. On an oven safe plate layer the fried pasta, tomato sauce and cheese to resemble nachos then place in the oven. When sauce bubbles and cheese is melted it is ready to serve.
  4. Garnish with fresh basil.

New Recipe: Chicken Potato Casserole

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:

Recipe: Chicken Potato Casserole

Ingredients

  • 1 lb Chicken breast meat, diced
  • ½ cup Roasted red bell peppers, diced
  • 1 can Cheese soup
  • ¼ cup Water, mixed with the soup
  • To Taste Salt and pepper
  • 3 – 4 Medium Yukon Gold potatoes, sliced – skin on

Instructions

  1. Brown the chicken.
  2. Spray the bottom of a casserole dish with nonstick spray and layer half the potatoes, half the chicken, roasted peppers, half the soup, another layer of potatoes and chicken and the remaining soup.
  3. Cover with foil and bake in a 350 degree oven for 1 hour.
  4. Let rest 10 minutes.

Quick Notes

Per Serving: 270 Calories, 18g Carbohydrates, 4g Fat, 16g Protein, 3g Dietary Fiber, 30mg Cholesterol, 115mg Sodium

New Recipe: Fish & Grits

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:

Fish & Grits

Fish & Grits

Variations

Any fish is good like catfish, flounder, etc. You can use fillets or whole fish like the fresh caught bream pictured.

Diet (other): Reduced fat

Number of servings (yield): 4

Meal type: breakfast or dinner

Culinary tradition: USA (Southern)

Fried Fish

Ingredients

  • 2 Lbs Fresh white fish
  • 2 Btls Pale beer
  • 1 cup Stone ground cornmeal
  • ½ cup Masa Harina
  • To taste Cajun seasoning or salt and pepper
  • Ample Coconut oil

Instructions

  1. Marinate the catfish in beer for 1 to 2 hours. In a large bag or fish breader combine cornmeal, masa, and Cajun Seasoning to taste and shake well to mix.
  2. Drain the fish and add to breading to coat thoroughly. Fill a large frying pan with oil to halfway and heat to medium high.
  3. Flip fish once during frying, roughly 6 minutes on each side.
  4. Drain by placing fish onto a cooling rack over paper towels, lightly season at this point.

Quick Notes

Frying in coconut oil is extremely healthy – in fact it is healthier than grilling.

Quick Cheese Grits

Ingredients

  • 1¼ cup Water
  • 1 cup Fat free evaporated milk
  • ½ cup Quick grits
  • 4 oz Velveeta or similar cheese-food
  • Taste Salt and pepper

Instructions

  1. In a saucepan add grits to boiling water. Reduce the heat to medium-low and add the evaporated milk. Bring to a simmer, cover, cook 13 minutes.
  2. Add the cheese and season. Continue cooking until cheese has melted and grits are tender.

Quick Notes

The evaporated milk will make these some of the creamiest grits you’ve ever had without adding fat.

Variations

Replace the cheese in the recipe with more pungent cheeses like pecorino romano or smoked cheddar.

New Recipe: Pepperoni Pizza Light

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:

Pepperoni Pizza Light

  • 1 12” ready-made whole wheat pizza crust
  • 1 can no sugar added tomato sauce
  • 1 pkg. Turkey pepperoni
  • 8 oz. low moisture, part skim mozzarella cheese, shredded

Following the directions on the pizza crust top your pizza in order with sauce, half the cheese, half the pepperoni, the other half of the cheese and the other half of the pepperoni and bake.

Per Serving: 279g Calories, 34g Carbohydrates, 10g Fat, 18g Protein, 4g Dietary Fiber, 40mg Cholesterol, 911mg Sodium

Pizza

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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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