Alison Lewis at Virginia Willis Wine Dinner and Halibut Provencal
April 30, 2009
Last week I had the fortunate experience to attend a wine dinner featuring recipes from an amazing Atlanta cookbook author, Virginia Willis, at the beautiful Hot and Hot Fish Club in Birmingham, Alabama. Virginia is the author of Bon Appétit, Y’all! Three Generations of Southern Cooking (Ten Speed Press, 2008)., an incredible cookbook. Virginia produced Turner South’s Home Plate and the DVD Shirley Corriher’s Kitchen Secrets Revealed, and she was the Kitchen Director at Martha Stewart Living. Virginia has so many other incredible accolades which are too many to mention here, but you can see them on her website http://www.virginiawillis.com for more information. I thought I would share with you one of Virginia’s recipes for Halibut Provencal that is very light and springy. It’s as fabulous as it sounds.
HALIBUT PROVENCAL
Herbes de Provence [ HERB DUH prôväNs´] is a mixture of basil, fennel, rosemary, sage, thyme, marjoram and savory - you can't go wrong with a good roasted fish. It's so simple, but easy to mess up. The secret is cooking the fish in a moist cooking medium and not subjecting directly to the high heat of the oven. This is a great building block recipe.
Prep:
10 minutes
Cook:
17 minutes
Yield:
4 servings
Ingredients
3 tablespoons olive oil, more for the pan
1 onion, chopped
3 large garlic cloves, chopped
2 small zucchini, cut into large dice
2 tomatoes, chopped
1 tablespoon chopped fresh thyme
20 black olives, such as niçoise or kalamata, pitted and halved
1 tablespoon red wine vinegar
4 6-ounce halibut fillets or 1 24-ounce piece
1 onion, chopped
3 large garlic cloves, chopped
2 small zucchini, cut into large dice
2 tomatoes, chopped
1 tablespoon chopped fresh thyme
20 black olives, such as niçoise or kalamata, pitted and halved
1 tablespoon red wine vinegar
4 6-ounce halibut fillets or 1 24-ounce piece
Preparation
1. Heat oven to 375°. Brush a shallow ovenproof casserole with olive oil. Heat 3 tablespoons oil in large skillet over medium-high heat. Add onion, garlic, and thyme and cook until it just begins to soften, 2 to 3 minutes. Add zucchini and tomato and sauté until soft, 5 to 7 minutes. Remove from heat. Add olives and vinegar. Season to taste with salt and pepper.
2. Place fish in the prepared casserole and brush with olive oil. Sprinkle with salt and pepper. Spoon vegetable mixture over fillets. Transfer to the oven and bake until just opaque in center, about 10 minutes. Garnish with thyme sprigs.
2. Place fish in the prepared casserole and brush with olive oil. Sprinkle with salt and pepper. Spoon vegetable mixture over fillets. Transfer to the oven and bake until just opaque in center, about 10 minutes. Garnish with thyme sprigs.
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Great, Simple Guacamole for Cinco De Mayo
April 29, 2009
Guacamole is so easy to make, but I have many friends and college student blog fans always asking me for an easy really good guacamole recipe. This one works great and is just in time for Cinco De Mayo next week. In 15 minutes, you will have wonderful, fresh guacamole. Serve with your favorite tortilla chips. I love the new multigrain tortilla chips with flaxseeds and sea salt made by Garden of Eatin’.
Easy Guacamole
Prep:
15 minutes
Yield:
3 cups
Ingredients
4 ripe avocados
3 tablespoons freshly squeezed lemon juice
1 teaspoon hot pepper sauce
1/2 cup finely chopped red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
3 tablespoons freshly squeezed lemon juice
1 teaspoon hot pepper sauce
1/2 cup finely chopped red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Preparation
1. Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
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Celebrate Kentucky Derby with Fresh Lemon Mint Juleps
April 28, 2009
Since the Kentucky Derby is this weekend, I thought I would create the ideal springtime mint julep. My version is slightly different, made with fresh lemon juice and agave nectar. It’s traditionally served in an iced silver or pewter mug during the Kentucky Derby, but any glass is fine when it tastes this good (and I promise you, it’s fabulous). I used Gentleman Jack which is one of my favorite bourbons, but feel free to use your favorite. Enjoy a taste of Kentucky with every sip of this fresh drink.
Fresh Lemon Mint Julip
Prep:
5 minutes
Yield:
1 serving
Ingredients
1/3 cup bourbon
2 tablespoons fresh lemon juice
2 tablespoons agave nectar (I used light)
5 mint leaves, finely chopped
Ice
Fresh mint
2 tablespoons fresh lemon juice
2 tablespoons agave nectar (I used light)
5 mint leaves, finely chopped
Ice
Fresh mint
Preparation
1. Combine bourbon, lemon juice, nectar and fresh mint stirring well. Strain mixture into tall glass filled with ice, removing mint. Garnish with fresh mint sprig and serve.
7 Responses to “Celebrate Kentucky Derby with Fresh Lemon Mint Juleps”
shane says:
April, 30 2009at 09:44 am
Hi Gail,
Sorry to hear that you are having trouble printing the recipes. We have a small button just below the preparation instructions that is green. Click on that and it will allow you to print just the recipe. We'll work on making it more on obvious. Let us know if you need anything else! Thanks for your visits and comments!
Gail Ribnick says:
April, 29 2009at 06:01 pm
I LOVE the website and wait every day for menu ideas! I would like to be able to download one recipe, not the whole 13 pages each time. Is there a way to print only one recipe at a time? Thanks.
Taylor Block says:
April, 29 2009at 06:26 pm
Great recipe and even better website, Alison! It's also possible to substitute fresh lemon for a packet of True Lemon (http://www.truelemon.com). It's 100% all-natural crystallized lemon!
Keep up the great work!
Shelley says:
May, 04 2009at 02:52 pm
Your Agave Mint Julep's were delicious. My husbnd is from Kentucky and he was a little skeptical. They were the hit of our Kentucky Derby party. People were disappointed when we ran out of Agave Syrup. If someone doesn't like Bourbon or mint julep's, this is the recipe for them. The lemon gives this drink a nice clean citrus taste and offsets the taste of the Bourbon. I never realized how easy it is to find Agave syrup. Trader Joe's carries it, my local cooking store as well as the health food store. Your Agave Julep variation will definately become an annual tradition.
Alison Lewis says:
May, 04 2009at 03:10 pm
Shelley! Thanks so much for your comment! Glad that you liked them! I really look forward to meeting you in the near future! Best regards, Alison
Elizabeth Compton says:
May, 05 2009at 06:24 am
The Lemon mint juleps were a huge hit at our First Annual Kentucky Derby party! "These are darn good and so refreshing!" was just one of the many comments we heard throughout the afternoon. Thank you so much for a wonderful recipe and for making our party such a hit!
Alison Lewis says:
May, 05 2009at 07:42 am
Glad you enjoyed them and found the agave nectar with no problem. Alison
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Springy and Easy: Tomato-Basil and Four-Cheese Pizza
April 27, 2009
Okay, when I say this pizza is good, I mean it! Words can’t describe how delicious, easy and springy it is. It’s also so simple to prepare and can be prepared in under 30 minutes. I used Mama Marys for the pizza crust, but feel free to use your favorite crusts. The combination of fresh plum tomatoes, parsley and basil along with fresh mozzarella, fontina, Parmesan and feta create awesome flavors and textures. All I can say is delish!
Tomato-Basil and Four-Cheese Pizza
Prep:
15 minutes
Cook:
20 minutes
Yield:
4 to 6 servings
Ingredients
1 (12 oz) large packaged pizza crust
3 plum tomatoes, sliced
1 tbsp. olive oil
2 garlic cloves, minced
3/4 cup shredded fontina or provolone cheese, shredded
1/2 cup Parmesan cheese, shredded
1/2 cup feta cheese, crumbled
1 to 2 large green bell or red bell peppers, chopped (I used 1)
1 bunch green onions, chopped (1/3 cup)
8 oz. sliced fresh mozzarella
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil
3 plum tomatoes, sliced
1 tbsp. olive oil
2 garlic cloves, minced
3/4 cup shredded fontina or provolone cheese, shredded
1/2 cup Parmesan cheese, shredded
1/2 cup feta cheese, crumbled
1 to 2 large green bell or red bell peppers, chopped (I used 1)
1 bunch green onions, chopped (1/3 cup)
8 oz. sliced fresh mozzarella
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil
Preparation
1. Preheat oven to 375°F. Place pizza crust on baking sheet. Arrange tomato
slices in a baking dish. In a small bowl combine oil and garlic; mix to
combine. Brush mixture over both sides of tomatoes. Let stand.
2. Sprinkle pizza crust with fontina, Parmesan and feta. Add bell peppers
and green onions. Arrange slices of mozzarella overlapping with reserved
tomato slices. Season to taste with salt and pepper. Bake on baking sheet or
directly on oven rack for 20 minutes. Let stand 5 minutes. Sprinkle with
parsley and basil, slice, and serve.
slices in a baking dish. In a small bowl combine oil and garlic; mix to
combine. Brush mixture over both sides of tomatoes. Let stand.
2. Sprinkle pizza crust with fontina, Parmesan and feta. Add bell peppers
and green onions. Arrange slices of mozzarella overlapping with reserved
tomato slices. Season to taste with salt and pepper. Bake on baking sheet or
directly on oven rack for 20 minutes. Let stand 5 minutes. Sprinkle with
parsley and basil, slice, and serve.
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Appetizer or Entree: Honey Mustard Chicken Tenders
April 26, 2009
Since most kids and adults love chicken fingers, I thought I would try my hand at developing a low-fat yet delicious recipe that kids and adults would enjoy. This recipe is a cinch. It’s only 4 ingredients and takes less than 25 minutes to prepare. Make extra honey-mustard dipping sauce by stirring together Dijon mustard and honey. I love using panko breadcrumbs in this recipe, and they are so easy to find even in the grocery stores. Just check where breadcrumbs are sold. Enjoy as an appetizer or entree when you need something fast and tasty.
Honey Mustard Chicken Cutlets
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1/2 cup Dijon mustard
4 tablespoons honey
11/4 pounds chicken chicken tenders
1 cup panko breadcrumbs
4 tablespoons honey
11/4 pounds chicken chicken tenders
1 cup panko breadcrumbs
Preparation
1. Combine first 2 ingredients in a shallow bowl, stirring well. Dip chicken in mustard mixture; dredge in breadcrumbs. Place on a baking sheet coated with cooking spray.
2. Bake at 400F 10 to 12 minutes or until chicken is no longer pink and lightly browned
2. Bake at 400F 10 to 12 minutes or until chicken is no longer pink and lightly browned
One Response to “Appetizer or Entree: Honey Mustard Chicken Tenders”
Denisemarie says:
June, 04 2009at 09:16 am
YUM! #1 hit in our home
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Easy and Healthy Homemade Granola Bars
April 24, 2009
One of my very favorite things in the world is granola. Most of the time, I have to battle myself not to buy it, because once I start eating it, I can’t stop. I also have prepared many granola recipes, but again, I have to limit myself. So, when I was asked to come up with some healthy breakfast recipes for a national food magazine, one of my recipe concepts was a granola, Breakfast Bar. I really wasn’t sure if I could get the recipe to work, but on the second try, it was a home-run. I was so excited, and I couldn’t wait to share them with friends. I went straight from recipe testing to a tennis lesson with my tennis pro, Bob (who isn’t a health nut), and he said, “Wow” and “delicious”, and I feel healthy already”. I know you will agree. These are a more than a wow!
Homemade Granola Bars
Prep:
15 minutes
Cook:
20 minutes
Yield:
Yield: 16 to 20 servings
Ingredients
1 cup pecans
1 cup almonds
1/2 cup dried apricots
1 cup dried figs
11/2 cups rolled oats
1/2 cup dried cranberries
1/2 cup dried pineapple
11/2 cups organic unsweetened gluten-free crispy brown rice cereal (I used the brand "Erewhon")
3 egg whites
1/4 cup agave nectar
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1 cup almonds
1/2 cup dried apricots
1 cup dried figs
11/2 cups rolled oats
1/2 cup dried cranberries
1/2 cup dried pineapple
11/2 cups organic unsweetened gluten-free crispy brown rice cereal (I used the brand "Erewhon")
3 egg whites
1/4 cup agave nectar
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon vanilla extract
Preparation
1. Preheat oven to 350F. Lightly grease a 13-x-9-inch metal baking pan.
2. Combine pecans almonds and next 2 ingredients in a container of a food processor. Lightly pulse until chopped. Transfer to a mixing bowl. Add oats and next 3 ingredients, stirring well.
3. In a separate bowl, stir together egg whites, agave nectar and remaining ingredients.
4. Spread into prepared pan and bake 20 to 25 minutes or until lightly browned. Allow to cool completely before serving. Store in an airtight container.
2. Combine pecans almonds and next 2 ingredients in a container of a food processor. Lightly pulse until chopped. Transfer to a mixing bowl. Add oats and next 3 ingredients, stirring well.
3. In a separate bowl, stir together egg whites, agave nectar and remaining ingredients.
4. Spread into prepared pan and bake 20 to 25 minutes or until lightly browned. Allow to cool completely before serving. Store in an airtight container.
4 Responses to “Easy and Healthy Homemade Granola Bars”
amy says:
April, 24 2009at 03:25 pm
I have been looking for these!!! Can't wait to make them!!
shane says:
April, 24 2009at 08:49 pm
Alison, these look wonderful. All I could find in the grocery store was papaya nectar, is that close enough of a substitute for the agave nectar?
Alison Lewis says:
April, 25 2009at 11:32 am
they are great! Let me know if you like them!
Alison Lewis says:
April, 25 2009at 11:33 am
No, you really need the agave nectar which you can find at Whole Foods grocery for sure!
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Weekly Food Review Day: All About Ice Cream
April 22, 2009
My friend, Amy, is a longtime great friend. She was my very first blog fan and is always making great suggestions and tossing around ideas for me to consider. She recently suggested I designate a certain day of the week as “review day”, which I had been thinking about doing as well. Since she’s a huge ice cream lover, I thought I would start here. I love this cookbook “Perfect Scoop” by David Lebovitz. It has so many great recipes for ice cream, granitas, sorbets, sauces, toppings and “mixins”. One of my favorite healthier recipes in the book is Strawberry Granita. You don’t need an ice cream maker for this recipe, but if you’re looking for a new ice cream maker, check out the one below by Deni. I have it in hot pink and neon green, and it works as cool as it looks. Check out the links below for more information.
Strawberry Granita
Yield:
8 servings
Ingredients
2 pounds fresh strawberries, sliced
6 tablespoons sugar
1 cup water
2 teaspoons lime juice
6 tablespoons sugar
1 cup water
2 teaspoons lime juice
Preparation
1. Stir together strawberries and sugar until sugar begins to dissolve. Cover and let stand at room temperature 1 hour, stirring occasionally.
2. Combine strawberries and lime juice in a blender or food processor and puree until smooth. Press through a strainer to remove any seeds. Pour mixture into an large baking dish. Cover and freeze 3 hours; stir well. Cover and freeze 5 hours or overnight.
3. Remove mixture from freezer; let stand at room temperature 10 minutes. Scrape entire mixture with a fork until fluffy.
2. Combine strawberries and lime juice in a blender or food processor and puree until smooth. Press through a strainer to remove any seeds. Pour mixture into an large baking dish. Cover and freeze 3 hours; stir well. Cover and freeze 5 hours or overnight.
3. Remove mixture from freezer; let stand at room temperature 10 minutes. Scrape entire mixture with a fork until fluffy.
2 Responses to “Weekly Food Review Day: All About Ice Cream”
cora causey says:
April, 23 2009at 06:18 am
allison, would you make this in your table top ice cream freezer or the way the recipe calls to do it? we love lime sherbet served with ginger snaps too!
Alison Lewis says:
April, 23 2009at 06:46 am
I would make the granita like the recipe calls for it. Since everyone doesn't have an ice cream maker, I tried to offer a recipe everyone can make, but the book specified using an ice cream maker and has many other fabulous recipes for your ice cream maker. Hope you're doing well!
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Kid and Adult-Friendly: Easy Pizza Quesadillas
April 16, 2009
It’s my oldest son, Alec’s, birthday this weekend so I thought I would feature a recipe that he actually made up himself. It’s Pizza Quesadillas, and for those of you who have kids, take note. My kids actually make these by themselves with little help (except turning on and off the stove) so when you’re in a pinch on what to have for dinner, give these quesadillas a try.
Pizza Quesadillas
Prep:
5 minutes
Cook:
5 minutes
Yield:
Yield: 4 servings
Ingredients
4 tablespoons marinara sauce, divided
4 whole wheat or flour tortillas
1/2 cup shredded mozzarella cheese, divided
1/4 cup turkey pepperoni, mushrooms (optional)
2 teaspoons butter
4 whole wheat or flour tortillas
1/2 cup shredded mozzarella cheese, divided
1/4 cup turkey pepperoni, mushrooms (optional)
2 teaspoons butter
Preparation
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 1 tablespoon marinara sauce over 1 tortilla. Sprinkle with 2 tablespoons cheese and other toppings as desired. Top with another tortilla; cook in butter 2 to 3 minutes on each side or until lightly browned. Serve immediately.
2 Responses to “Kid and Adult-Friendly: Easy Pizza Quesadillas”
z-man says:
April, 16 2009at 06:11 pm
Hey Mom! nice picture. Alec's pizza was really good.It tasted like Californa pizza kitchen. I love you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Alison Lewis says:
April, 16 2009at 06:12 pm
Z, you're awesome! I love you too! Thanks for being my huge fan!
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Five Ingredient Main-Dish Salad: Light Shrimp Caesar Salad great for Earth Day
April 15, 2009
I used to only prepare Caesar Salads when I was having a large Italian or steak dinner. Now, I make them all of the time since my three kids (who are 8, 10 and 11) love them so much. This version is only five ingredients which is perfect this time of year when you want to eat light (and celebrate Earth Day) but also are in a hurry. Purchase already-peeled and deveined shrimp to save time, or substitute chicken or salmon for the shrimp. If I don’t have time to prepare a homemade dressing, I buy Ken’s Reduced-Fat Caesar dressing, which is really yummy.
Five Ingredient Shrimp Caesar Salad
Prep:
Prep: 10 minutes
Yield:
Yield: 4 to 6 servings
Ingredients
6 cups romaine lettuce leaves
11/4 pounds cooked shrimp, peeled and deveined
1/4 cup shaved Parmesan cheese
1/3 cup whole-grain croutons
Reduced-fat Caesar salad dressing (I like Ken's)
11/4 pounds cooked shrimp, peeled and deveined
1/4 cup shaved Parmesan cheese
1/3 cup whole-grain croutons
Reduced-fat Caesar salad dressing (I like Ken's)
Preparation
1. Toss romaine and remaining ingredients in a large salad bowl or serving platter.
Drizzle with dressing.
Drizzle with dressing.
One Response to “Five Ingredient Main-Dish Salad: Light Shrimp Caesar Salad great for Earth Day”
z-man says:
April, 15 2009at 06:42 pm
Mom I loved your caesar salad. I loved the shrimp. And the croutons. Love your great son.
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Low-Fat Spinach-Stuffed Mushrooms
April 14, 2009
Sometimes figuring out what appetizer to serve is the most difficult part of entertaining, especially during holidays or when you’re having special guests over. I appreciate all the sweet notes from newly married couples as well as college students that are trying my recipes and have asked for appetizer suggestions. I try to serve appetizers that are healthy, but of course, flavorful. These stuffed mushrooms fit that description well. The combination of feta cheese, green onions and parsley create a fresh combination. This recipe is only five ingredients (not counting salt and pepper), so it’s also very economical and extremely simple, perfect for new cooks. Enjoy these Feta-Stuffed Mushrooms when you’re entertaining or anytime of the year.
Feta-Stuffed Mushrooms
Goat cheese or Parmesan may be substituted for the feta cheese.
Prep:
15 minutes
Cook:
15 minutes
Yield:
Yield: 12 to 16 servings
Ingredients
1 (10-ounce) package frozen chopped spinach, cooked and drained well
1/4 cup reduced-feta crumbled feta cheese
1/2 cup chopped fresh parsley
2 tablespoons chopped green onions
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 (8-ounce) packages whole button mushrooms, stems removed
1/4 cup reduced-feta crumbled feta cheese
1/2 cup chopped fresh parsley
2 tablespoons chopped green onions
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 (8-ounce) packages whole button mushrooms, stems removed
Preparation
1. Combine spinach and next 5 ingredients in a large bowl, stirring well.
2. Place mushroom caps in an 11-x 7-inch baking dish. Spoon spinach mixture evenly into mushroom caps. Bake, uncovered, at 350F for 10 to 15 minutes. Serve immediately.
2. Place mushroom caps in an 11-x 7-inch baking dish. Spoon spinach mixture evenly into mushroom caps. Bake, uncovered, at 350F for 10 to 15 minutes. Serve immediately.
2 Responses to “Low-Fat Spinach-Stuffed Mushrooms”
z-man says:
April, 15 2009at 06:45 pm
I love those! Love your son, z-man.
Rebecca says:
April, 14 2009at 11:35 pm
this sounds great! My mom fills hers with a mix of bread crumbs, onion, and parm. cheese--I like the addition of the spinach to healthy it up.