Table of contents for Healthy Southern Feast

1. Healthy Southern Feast
2. Healthy Southern Feast Pt.2
3. Healthy Southern Feast Pt.3

The next recipe i want to show you is malversion of traditional colored grains and i have used frozen colored grains for this recipe. I have also added some mints, garlic and brown sugar and a couple of slices of turkey baken.

I have also used sodium free chicken bunion just to cut down again on that sodium level so similar these all together in a pot for 30 minutes and then right your ready to serve you just gonna add a little bit of red pepper, and apple salted vinegar . Last but not least i want to show you my lower fat version of fried chicken which isnt fried at all; i have used frosted flakes to give it a little extra kick. So, i am gonna show you with this piece of chicken exactly how to go through and get this product that i am featuring right here. Gonna start with the flour some taking boneless skinless chicken and i am dipping it in the bag of flour just too lightly cover and then i am going to dip it in my egg wash nest right before i put it in my bag of crest frosted plate.

You wanted to be a consistency a little larger bread crumbs and you just roll it around the layer until its covered and that’s it! Your frost feast chicken, your gonna bake that at 425 for about 45-50 minutes and your done.

Jessica, a great feast and a nice job

In case you didn’t see the video in part 1 of this series… here it is again.

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Southern Cooking

Table of contents for Healthy Southern Feast

1. Healthy Southern Feast
2. Healthy Southern Feast Pt.2
3. Healthy Southern Feast Pt.3

Ok yo, it’s about time to head into the kitchen for a healthy meal this month with the southern flavor here.

To help us to adjust that is registered dietitian Jessica lowe. Jessica, what’s on the menu? Today, we have a Southern south Feast. One of the best things about the south is also one of the worst, its food. We have delicious recipes in this part of the country but they are also really really fattening. So, today we are featuring some lower fat, lower calorie versions of our favorite Southern foods. I would like to start with our lower fat lower calorie version of Macon cheese. So here what i have done is use 2 percent moderate jack shredded cheese and place it the whole fat cheese.

and i have added a couple of extra seasonings just to give that flavor punch like there is Wooster sheer and dry mustard and i have also added some dice pimentos. Now a couple of ingredients to go… I have parmesan bread crumbs sprinkled on top to show you and then i am gonna add some pep-Erica just for a little color splash.

And now you are ready to bake at 375 for about 20-25 minutes until hot and bubbly.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

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Table of contents for Healthy Southern Feast

1. Healthy Southern Feast
2. Healthy Southern Feast Pt.2
3. Healthy Southern Feast Pt.3

This video clip features registered dietitian Jessica lowe who will teach you to make a southern feast. In this video step by step guidance is provided for preparing frosted southern chicken. How to add the ingredients and which ones to use is shown in the video clip.

The clip also features which fat free or less fat ingredients should be used to make the dish healthier and fat free. To make the recipe simpler, dietitian Jessica lowe actually makes the dish in front of the viewer.

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Southern Cooking

Table of contents for Grilled Tuna Steaks with Red Pepper Sauce

1. Grilled Tuna Steaks with Red Pepper Sauce
2. Grilled Tuna Steaks with Red Pepper Sauce Pt.2
3. Grilled Tuna Steaks with Red Pepper Sauce Pt.3

Here’s our food processor fitted with the metal blade, and we’re just gonna process these red peppers. Very simple.

Just plug the power point and we’ll start it. Really nice. Okay. We take out the blade and I’m gonna transfer this wonderful paste over here to our sauce pot. And now its cooking. We’re gonna thicken it up with some butter and also we’re gonna put a little bit of lemon juice out there. While that’s cooking just a little bit we’re gonna take a look at out tuna steaks. Look at that. It’s so beautiful. It smells good. We’re just gonna go ahead and turn them over and cook. Now, a lot of people enjoy tuna with this a little bit of red in the middle. So you cook in the way you like but please do not overcook the finger fish. That’s the worst thing a overcooked fish.

So we don’t want to let that happen at all. Okay, well now our sauce is cooked for about 2 minutes. Now we have the herbal food ons. I love it these food ons, lavender in there. Such a flavor. Well, with herbal food ons, stir that in there. Uuum, I can smell that flavor right there. Now, here’s the key in this particular recipes we’re gonna add in there some. Pure creamy butter just to thicken up a little bit. Now. You may add olive oil in this recipe instead of the butter or if you must you can also add margarine. That would work as well. Let’s see how our tuna steaks are doing here.

We’ll they almost look like beef steaks, aren’t they? Aren’t they very attractive. One more here, and then the last one. Okay. Now that our sauce and the steaks are all done at the same time, let’s just go ahead and pour the sauce and Ooh, this is gonna be good. And if you have any sauce left over, you can just put it into like a mould on top of the steaks again in a cold form.

It’ll be great. Okay. There we are. This is our grilled tuna steaks with our red pepper sauce.

In case you didn’t see the video in part 1 of this series… here it is again.

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Table of contents for Grilled Tuna Steaks with Red Pepper Sauce

1. Grilled Tuna Steaks with Red Pepper Sauce
2. Grilled Tuna Steaks with Red Pepper Sauce Pt.2
3. Grilled Tuna Steaks with Red Pepper Sauce Pt.3

Hello. I’m Chef Don. Welcome to my new menu. We’ll today we have something to put on the grill besides hamburgers.

It’s our tuna steaks with a red pepper sauce. You’ll love it. Here’s how you do it. Here’s our tuna steak and by the way it doesn’t have to be tuna steaks. Any kind of sea food will work. This is where we’ll mix the mahi mahi. So in imagination on that. Well, Olive oil. Extra vegan of olive oil. We’ll just paste that on there. Season the steaks with little pepper little olive oil. I kind of like the salt ones cause they throw a lot of moist to it. And I wanna do that. I’ll put salt on it later. We can do that after the, our steaks get ready. Okay, now, I’v got my little plug pot real hot here. Ready to go. Let’s go ahead. Put those tuna steaks in there. While our tuna steaks are cooking, we’re gonna go ahead and make the sauce. We have some roasted red peppers.

Red peppers but you can buy them in can already roasted. You’re sure that the, the black is taken off with them and then we’re gonna place them in the food processor.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

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Southern Cooking

Table of contents for Grilled Tuna Steaks with Red Pepper Sauce

1. Grilled Tuna Steaks with Red Pepper Sauce
2. Grilled Tuna Steaks with Red Pepper Sauce Pt.2
3. Grilled Tuna Steaks with Red Pepper Sauce Pt.3

Do you like trying out new recipes or are bored of the same old recipes? Then this is a great video for you. In this video, Chef Don is going to teach you mouth watering and yummy grilled tuna steaks with red pepper sauce which no one can say no to. So, go ahead and watch this video and learn how to make grilled tuna steaks with red pepper sauce.

Now, go ahead, make grilled tuna steaks with red pepper sauce, and surprise everyone with this new and wonderful dish.

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Hi, I’m Keith Snow and I’m going to show you how to make a very simple Sesame Ginger Vinaigrette.

Great thing to make – I’m just gonna use a simple little mason jar. Here are our ingredients – you’ve got 3/4 of a cup of Parnuss or pure olive oil and we’re gonna put them all in and then use our merging blender. Here’s a little garlic and this just one clove of raw garlic, this is rice wine vinegar. And don’t worry about recipe amounts they are on the website. Here’s lime juice and we’re gonna use just about half of that, that can be pretty strong and then ginger. The ginger we are gonna go very heavy on – a few tablespoons, something like that. Cilantro – just chopped cilantro and then, this is sesame oil and this is toasted sesame oil, gives a lot more flavor.

Pour that right in there. And in this cup we have some minced shallot and also some lime zest which is gonna pump up that, kinda lime background flavor. A little black pepper and a little bit of Kosher salt. And now we put the spirit to it with our merging blender. How easy was that? That’s done. Let me give it a little taste here – very good, nice and limey, you can taste the sesame. It’s excellent. Give it a try today and thanks for joining me.

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Table of contents for Bruschetta Chicken

1. Bruschetta Chicken
2. Bruschetta Chicken Pt.2

Now you can see how the foil comes in handy.

You don’t loose any of this flavorful Bruscheeta topping. Close the lid and cook for another eight minutes or till the chicken is cooked to a temperature of a hundred and seventy degrees.

Give your chicken an Italian inspired twist with this simple recipe. It is perfect for entertaining or a everyday. For more, great recipes and tips visit are website grilling center or search key word grilling.

In case you didn’t see the video in part 1 of this series… here it is again

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Table of contents for Bruschetta Chicken

1. Bruschetta Chicken
2. Bruschetta Chicken Pt.2

This grilled Bruscheeta Chicken recipe is an easy way as compared to plain chicken.

I’ve placed a large sheet of heavy duty foil over half of the barbeque. It is a great way of preventing ingredients from falling through the grill. Then pre heat your grill to medium. Now I’m placing four boneless skinless chicken breast into a receivable plastic bag and I’m adding two tablespoons of craft sunrise tomato dressing. Seal the bag and turn is several times to evenly cook the chicken and then put it in the refrigerator for ten minutes.

Remove the chicken from the bag and place on the uncovered side of the grill. Now be sure to describe the bag and the marinate. Then close the lid and grill for 6 minutes. While that’s cooking, I’m combining the remaining salad dressing one finely chopped tomato some craft shredded cheese and a quarter cup chopped fresh basil. This is so pretty looking I love using the ripe summer tomatoes from my garden. They are perfect for this recipe.

Turn the chicken over and place the cooked side up on the foil. Spoon on the Bruscheeta topping. Just put a little bit on top of each chicken breast.

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post

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Table of contents for Cooking Southern Fried Chicken

1. Cooking Southern Fried Chicken
2. Cooking Southern Fried Chicken Pt.2
3. Cooking Southern Fried Chicken Pt.3

And then we’ll flip them over. After I add the chicken the grease will simmer down. Notice when I first add the chicken is going, its cooking as loud, its cooking, its frying well. That’s how you know the chicken is done. Its starts getting quieter, the chicken gets more done, as the grease stops and settles down some.

Ok, now we’re about five minutes into cooking, we notice some bubbles are coming off the top, we notice that and flip them over. We’ve got brown on the side. You’ve got to start thinking about a season frying pan, a season frying pan the brown sides will not burn your chicken. You notice they’ve been cooking for an hour, I don’t know maybe an hour, or more, it wont burn with a season frying pan. We’ll flip it over, fry it a little longer, and turn it back in.

Alright, here we are after another five minutes of cooking, we’re going to turn them back over again, another four, five minutes we’ll flip them, we want them cooking through out, until they’re all nice golden brown, until the grease comes clear of them also, we’ll know they’re done. I’ll show you when they’re done. Whenever they’re done, we’ll take them out, you’ll see what I’m talking about, how the grease settles down.

Alright, its still frying, we put them through one more time. The chicken looking good, kind of golden brown, frying up like a golden feast, still crackling, still popping, kind of like its cooking, Its looking a little crusty, I cooking, I cooking. I’m cooking, I’m cooking!

Alright, now the grease has come down to the minimal, our chicken is all golden brown, fried up and nice, it’s done. You know it’s done because the grease isn’t crackling and popping that loud. Its kind of whispering, its talking to you, its saying “hey, I’m burning the chicken man! You don’t know it, but I’m burning the chicken” Now listen to the grease when the chicken is raw, see the difference. What we just heard and what we’re getting ready to hear. Listen, as soon as it bubbles up, now that’s raw chicken, that’s how you know its cooking, its cooking, its cooking! And when its slows down like it just was, then its ready to come out.

Alright, and there we’ve got fried chicken. Its wonderful, good, delicious, its juicy, its spiced up, it taste like onions and garlic, and Chinese seasoning, salt and pepper. Remember you can cook any meat this way. You can cook pork chops this way, any piece of chicken you want you can cook this way. When its done its done, when the grease stops crackling its ready to come off.

That’s cooking with Dave, and remember I am the world’s greatest chef! It says right here on my apron! Thanks.

In case you didn’t see the video in part 1 of this series… here it is again

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Southern Cooking