Tomato Basil Mozzarella Salad
February 25, 2009
Since spring is around the corner, I was getting so excited that I decided to make my favorite spring/summer salad. And since I have tomato and basil on my mind from yesterday’s blog, I thought I would give you this recipe that is so easy and a true favorite at my house. Serve it with practically any main dish. Even my kids eat this salad, and they especially like it when I serve it with some warm crusty bread. Don’t forget to serve it with olive oil and balsamic vinegar so they can dip.
Tomato Basil Mozzarella Salad
For an extra sprinkling of color, use multi-colored peppercorns and grind them over the salad just before serving.
Prep: 20 minutes
Yield: 6 servings
Ingredients
1/2 pound fresh mozzarella cheese*
2 large red tomatoes, sliced
1 large yellow tomato, sliced
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1/2 cup shredded or chopped fresh basil
Balsamic vinegar
Preparation
1. Remove cheese from brine, and cut into 12 slices; sprinkle tomato slices. Alternate tomato and cheese slices on a platter; drizzle with olive oil. Cover and chill 4 hours if desired. Just before serving, sprinkle with freshly ground pepper and basil. Drizzle with balsamic vinegar.
Note:*Fresh mozzarella is a soft white cheese available in the gourmet cheese section of any local grocery stores.
Leave a Reply
Easy and Delicious White Chili
February 19, 2009
My friend and loyal fan, Dawn, asked me a while back for a recipe for White Chili. I promised her I would work on one, and this recipe came out great. It’s simple to prepare-just requiring some chopping, vegetables and grating cheese, and that’s the only work involved. Feel free to use already-shredded cheese if your short on time, and I used a rotisserie chicken to speed up the process. This chili has just the right consistency and spice. Even my 8-year-old was asking for seconds.
White Bean Chili
Prep: 20 minutes
Cook: 35 minutes
Yield: 4 to 6 servings
Ingredients
1 medium onion, diced
1 teaspoon olive oil
1 (4-ounce) can chopped green chiles, undrained
2 cloves garlic, minced
11/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon ground red pepper
2 (15-ounce) cans Great Northern Beans, drained and rinsed
31/2 cups low-salt, fat-free chicken broth
2 cups chopped cooked chicken (I used rotisserie chicken)
1 cup freshly grated Monterey Jack cheese
1 cup freshly grated Colby cheese
Toppings: crushed corn chips, light sour cream, chopped green onions, olives, chopped tomatoes, oyster crackers, bacon
Preparation
1. Cook onion in hot oil in a Dutch oven over medium-high heat, stirring until tender. Add green chiles and next 4 ingredients; cook 2 minutes, stirring constantly. Add beans and chicken broth. Bring to a boil; reduce
heat, and simmer 20 minutes. Add chicken, 1/2 cup of Monterey Jack and 1/2 cup Colby cheese; simmer 10 minutes more. Ladle chili into individual bowls. Top each serving evenly with cheese and desired toppings.
Leave a Reply
Healthy Organic Trail Mix
February 18, 2009
When I am on the go (which is all of the time), I like a quick healthy snack. This trail mix is perfect because it has the combination of a sweet and salty crunch made with some of my favorite ingredients. Today, I am taping 4 different cooking segments for a new local NBC show, “Daytime Alabama”. I can’t begin to explain what it’s like to prepare for 4 different cooking shows (I thought 1 show was difficult). Don’t get me wrong, it’s really fun. I would like to give thanks to my friend Alacia who helped me prepare for these television segments.
Organic Trail Mix
Prep: 5 minutes
Yield: 6 cups
Ingredients
21/2 cups Oatmeal Squares
2 cups granola
1 cup peanut-butter filled pretzels
2 (10-ounce) package Harvest blend trail mix (I used Back to Nature)
1 (5.2-ounce) dried strawberries
1 (5.2-ounce) dried blueberries
1 (8.3-ounce) yogurt covered raisins
Preparation
1. Combine all ingredients in a airtight container and store at room temperature.
Leave a Reply
Fans of Ingredients, Inc.
February 15, 2009
Who would have thought it? http://www.ingredientsinc.net has a fan club on facebook! I really appreciate it, and I am amazed that in just a few weeks over 420 people have joined from all over the U.S, Australia and the Phillipines! I have been receiving so many phone calls and emails from friends and new friends about my blog.
It’s really funny. I started the blog because I had so many recipes in my files that I developed over the past 10 years, and I thought, why not share them with others? I’m also in the kitchen all of the time cooking for 3 kids, and I thought I could help others in a hurry get healthy food on the table fast. And, I hoped working on the blog would increase my photography skills, prop styling skills, food styling and writing skills. I just never imagined that I would have such a great response and that I would, or could, have created 9 television tapes in 2 months because of it. I have to admit…it’s hard work and very time-consuming. Ask any of my family members….I hope I can continue to create great content and to get the great response that you have given me.
Thanks again to the “fans”, and if you’re on facebook, I hope you will take a moment to join the club on facebook and subscribe to receive daily e-mails in the upper right hand side on my blog. Please continue to pass the blog along to your friends and family members. Best, Alison
Leave a Reply
Valentine Treat: Four Ingredient Chocolate-Dipped Caramels
February 11, 2009
With just 4 ingredients and about 20 minutes, you can prepare these homemade candies for your favorite Valentine. These are so easy and fabulous! Be sure to butter the pans good to prevent sticking and use wax paper after the candy has been dipped in chocolate. They disappeared in a matter of minutes at my house so I hope you will love them too! Also, thanks to http://www.tipnut.com for recommending my Valentine ideas.
Chocolate-Dipped Caramels
Prep: 10 minutes
Cook: 10 minutes
Yield: 24 candies
Ingredients
1 (14-ounce) package caramels, unwrapped
2 tablespoons skim milk
2 cups chopped pecans
1 cup semisweet chocolate
Preparation
1. Combine caramels and milk in a heavy saucepan; cook mixture over low heat, stirring constantly, until smooth. Stir in pecans, and drip by tablespoonfuls onto buttered baking sheets. Let stand until firm.
2. Microwave chocolate in a microwave-safe bowl at HIGH 1 minute or until melted, stirring once.
3. Dip caramel candies into melted chocolate, allowing excess to drip; place on wax paper. let stand until firm.
Leave a Reply
Valentine’s Day White Chocolate Lovers: White Chocolate Dried Cherry Pistachio Bark
February 10, 2009
This three ingredient recipe was one I made for Christmas, but since there are so many white chocolate fans, I thought I would feature it again for Valentine’s Day. It’s so easy, quick and delicious. It also can be stored in an airtight container in the refrigerator for up to three weeks. I used Nestle semisweet morsels, and it worked great! Happy Valentine’s Day! Enjoy!
Dried Cherry and Pistachio Bark
Feel free to double or triple this recipe.
Prep: 5 minutes
Cook: 1 minute
Yield: 11/2 pound
Ingredients
1 (12-ounce) package white chocolate morsels or any white chocolate
1 cup pistachio nuts, shells removed and toasted
1 cup dried cherries or cranberries
Preparation
1. Place white chocolate in a microwave-safe bowl, covered with wax paper on HIGH 1 to 2 minutes or until melted, stirring once. Add pistachios and cherries, stirring well. Spread on large baking sheet covered with parchment paper.
2. Refrigerate 1 hour or until firm. Break bark into pieces. Store in a tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes or tins lined with wax tissue paper or colored cellophane for gift giving.
Leave a Reply
Valentine’s Dessert: Easy Molten Lava Cakes
February 09, 2009
Chocolate lava cakes are one of my favorite desserts, and I worked hard to develop a simple way to prepare them. With just a few ingredients and not much effort, these come out fabulous and are perfect for Valentine’s Day! I made them for television yesterday on WBRC Fox 6 in Birmingham, Alabama, and they were an instant hit. To prepare for television, I made over 20, which was fun for my kids and my son’s friend, Sergei, to watch and taste. See the link below for the television video.
http://www.myfoxal.com/myfox/pages/InsideFox/Detail?contentId=8348712&version=1&locale=EN-US&layoutCode=VSTY&pageId=5.2.1
Easy Chocolate Lava Cakes
Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great!
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
Ingredients
4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both)
1/2 cup butter (1 stick)
1 teaspoon vanilla extract
1 cup confectioners sugar
2 eggs
1 egg yolk
6 tablespoons all-purpose flour
Preparation
1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.
2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.
2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.
Leave a Reply
Valentine’s Day Idea: Chocolate-Covered Strawberries
February 07, 2009
My friend, Kiel, a law student, asked me if I am picky and critical about restaurants and food products since my profession is a Recipe Developer. I told her that I am really not as picky as most people think, and when I try something I really like, I stick with it. So, for Valentine’s Day, I thought I would share a gift that’s wonderful and beautiful. The company, Bouquet of fruits, features the finest gourmet dipped strawberries you will ever find. Only the best California grown strawberries are used. Each strawberry is selected then hand-dipped in their own creamy chocolate coating. They are then decorated with a variety of toppings. The strawberries are also kosher and an exquisite gift. For more varieties, visit http://www.gourmentshoppingnetwork.com and http://www.bouquetoffruits.com
Leave a Reply
Valentine Treats-Chocolate-Laced Waffle Cones
February 06, 2009
Since Valentine’s Day is coming up, and I have 3 children, I am always trying to come up with something clever and sweet. Their school has Valentine class parties, and I have an easy idea that is sure to be a hit. Start with a large waffle cone that can be found in any grocery store and simply coat it in chocolate. Fill with your favorite candy for a colorful, fun presentation. These can be made up to 5 days ahead stored in an airtight container in the refrigerator. You can also fill these with your favorite ice cream topped with Valentine candy.
Chocolate-Laced Waffle Cones
For a simpler version of the chocolate mixture, use 1 (7-ounce) container microwavable Baker’s Dipping Chocolate.
Prep: 10 minutes
Cook: 2 minutes
Yield: 8 cones
Ingredients
6 to 8 large waffle cones
1 (12-ounce) package semisweet morsels
1 tablespoon milk
Milk chocolate pieces, solid white chocolate and milk chocolate pieces (kisses and hugs), candy hearts, chocolate hearts
Preparation
1. Place waffle cone, pointed end up on a baking sheet covered with wax paper. Combine chocolate and milk in top of stove in a double boiler; bring water to a boil; reduce heat to low; cook until chocolate is melted, stirring frequently. (You can also microwave chocolate and milk in a microwave-safe dish 1 minute on HIGH or until melted.)
2. Slowly spoon chocolate over cone coating evenly. Let stand 20 minutes or until chocolate is set. Repeat with remaining cones. Refrigerate until ready to serve. To serve, fill cones with your favorite Valentine Candy.
Leave a Reply
Main-Dish Salad: Shrimp Iceberg Wedge Salad
February 05, 2009
Iceberg wedge salads are so fresh, delicious and best of all, simple. This one is a low-fat main-dish salad topped with shrimp and turkey bacon. I developed a low-fat blue cheese dressing to go with it, but if you’re short on time, use a bottled blue cheese or even vinaigrette dressing instead. This recipe is so simple: 21 minutes and dinner’s on the table.
Shrimp Iceberg Wedge
If you’re short on time, cook turkey bacon in microwave on HIGH 21/2 to 3 minutes or until crispy.
Prep: 15 minutes
Cook: 6 minutes
Yield: 4 servings
Ingredients
1/2 cup light mayonnaise
3 tablespoons fresh lemon juice, divided
1/4 to 1/2 teaspoon bottled hot sauce
1/4 teaspoon freshly ground pepper, divided
2 to 3 tablespoons crumbled Blue cheese
1 pound large shrimp, peeled and deveined
1 large head iceberg lettuce, cut into 6 wedges, with core attached
2 slices turkey bacon, cooked and crumbled into pieces
1 cup chopped tomato
1/3 cup thinly sliced red onion
Pita wedges (optional)
Preparation
1. Combine mayonnaise, 1 tablespoon lemon juice, hot sauce and 1/8 teaspoon pepper in a small bowl. Add blue cheese, stirring until well blended. Cover and refrigerate until ready to serve.
2. Preheat grill saute pan or grill pan to medium-high heat.
3. Drizzle shrimp with remaining 2 tablespoons lemon juice and remaining 1/8 teaspoon pepper. Place shrimp on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done.
4. Arrange lettuce wedges on serving plates. Top with bacon, tomato, onion and shrimp. Spoon dressing evenly over each wedge.