Leigh and Me and Leigh’s Chocolate Cake
July 29, 2009
My only daughter, Leigh, has been gone for 4 weeks at camp and comes home tomorrow (today for all of you reading this). I cried so hard when she left-I couldn’t even take her to camp as I didn’t want her to see how upset I would be missing her. So in her honor, I thought I would post one of her favorite recipes that was on my blog a long time ago which she created herself and makes all on her own. She is so special, and I can’t wait to see her!
Ingredients
Combine 1 (18.25-ounce) package Duncan Hines Moist Deluxe Devil's Food Cake Mix, 3 eggs, 1/2 cup vegetable oil, 2/3 cup chocolate syrup and 2/3 cup water and follow package directions for spraying and flouring the pan as well as mixing. Bake according to package directions. Let cool and sprinkle with powdered sugar.
To make your own chocolate sauce drizzle, melt 1 (8-ounce) package semisweet morsels with 1 tablespoon milk. Place melted chocolate in a zip-top plastic bag and cut a hole in the bottom corner of the bag and drizzle over cake.
To make your own chocolate sauce drizzle, melt 1 (8-ounce) package semisweet morsels with 1 tablespoon milk. Place melted chocolate in a zip-top plastic bag and cut a hole in the bottom corner of the bag and drizzle over cake.
2 Responses to “Leigh and Me and Leigh’s Chocolate Cake”
Christine Medifast says:
July, 29 2009at 06:47 pm
This is such a nice thing to do. I know how I get when my son leaves (complete wreck right here) and he's only 3 years old! I can't imagine me when he's 7 or 8 going for sleep overs and stuff. Such a great recipe as well, thanks for sharing this and hope you and Leigh are having a great time.
Alison Lewis says:
July, 29 2009at 06:49 pm
Thanks so much! It's actually tomorrow the 30th when she comes home! I really appreciate you making a comment! Alison
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Easy Salad with Strawberries, Mandarin Oranges and Pecans
July 28, 2009
For my college student cooking class last week, I wanted to offer a wonderful salad that was simple as well as delicious. Easy Salad with Strawberries, Mandarin Oranges and Pecans is ideal anytime of the year and takes only 20 minutes to prepare. Feel free to add chicken, salmon or shrimp for to create a main-dish salad. Also, a lot of people have been asking about my college cookbooks. Contact me at alison@ingredientsinc.net for more information.
Easy Salad with Strawberries, Mandarin Oranges and Pecans
Prep:
20 minutes
Yield:
4 servings
Ingredients
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and pepper
8 cups mixed greens
1 cup strawberries, sliced
1 (15-ounce) mandarin oranges, drained
1/4 cup thinly sliced red onions
1/2 cup toasted pecans
1/2 cup crumbled blue cheese (optional)
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and pepper
8 cups mixed greens
1 cup strawberries, sliced
1 (15-ounce) mandarin oranges, drained
1/4 cup thinly sliced red onions
1/2 cup toasted pecans
1/2 cup crumbled blue cheese (optional)
Preparation
1. In a small bowl, whisk together olive oil, balsamic vinegar and mustard. Add salt and pepper to taste.
2. Combine salad greens and next 4 ingredients in a large serving bowl. Toss with dressing and top with blue cheese, if desired.
2. Combine salad greens and next 4 ingredients in a large serving bowl. Toss with dressing and top with blue cheese, if desired.
3 Responses to “Easy Salad with Strawberries, Mandarin Oranges and Pecans”
Alison Lewis says:
July, 28 2009at 04:30 pm
from zachary
i no i have not been writting comments sorry.
i love all the food you make i just couldn't pick something.
thank you for all the food you make.
love zachary
Lisa Engel says:
August, 03 2009at 06:14 am
I am interested in the cookbook.
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Under 30 Minutes: California Sliders
July 27, 2009
I absolutely love sliders which are mini bite-size hamburgers. They are perfect for appetizers, main dishes and especially the kids. I developed these California Sliders for Laura’s Lean Beef. They are a cinch to prepare and are so delicious topped with this homemade guacamole.
California Sliders
Prep:
20 minutes
Cook:
6 minutes
Yield:
8 to 10 servings
Ingredients
11/4 pounds lean ground beef
1/2 teaspoon sea salt, divided
1/4 teaspoon pepper
3 ripe avocados, pits removed
1/3 cup diced red onion
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/8 to 1/4 teaspoon hot sauce
1 small tomato, seeded and diced
8 (1-ounce) small rolls (optional)
1/2 teaspoon sea salt, divided
1/4 teaspoon pepper
3 ripe avocados, pits removed
1/3 cup diced red onion
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/8 to 1/4 teaspoon hot sauce
1 small tomato, seeded and diced
8 (1-ounce) small rolls (optional)
Preparation
1. Combine beef, 1/4 teaspoon salt and pepper in a medium bowl. Divide into 10 equal portions, shaping into a 1/4-inch patty; set aside.
2. Combine avocado, onion, garlic, lemon juice, remaining 1/4 teaspoon salt and hot sauce in a bowl. Add tomato, mixing well.
3. Place patties in a grill pan or on a grill over medium heat. Grill 3 minutes on each side or until desired degree of doneness. Serve topped with guacamole mixture on rolls, if desired.
2. Combine avocado, onion, garlic, lemon juice, remaining 1/4 teaspoon salt and hot sauce in a bowl. Add tomato, mixing well.
3. Place patties in a grill pan or on a grill over medium heat. Grill 3 minutes on each side or until desired degree of doneness. Serve topped with guacamole mixture on rolls, if desired.
One Response to “Under 30 Minutes: California Sliders”
Meredith says:
July, 28 2009at 06:20 am
Yum. These look delicious.
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College Cooking Class in Birmingham, Alabama
July 26, 2009
When I was asked a few months ago if I would teach a college cooking class for the “Birmingham is Home” group which is part of the Birmingham Jewish Federation, I was flattered and very excited. I never knew that such a group existed but basically it’s college age kids or are home in Birmingham for the summer. We had a fabulous time preparing a healthy menu including Spinach Artichoke Dip, Panko-Parmesan Crusted Chicken Fingers, Easy Salad with Strawberries, Mandarin Oranges and Pecans and Gluten-Free Peanut Butter-Chocolate Chips cookies for dessert. It was so much fun, but it really took some thought to figure out what college students can prepare without a mixer, food processor and very few cooking tools or equipment. All of the recipes are easy to prepare and can be made with throw-away aluminum pans. I even put together a “College Cooking Cookbook” which is available if anyone is interested in purchasing.
It was a blast, and the kids were so appreciative and eager to learn. Thanks to Caren Seligman of the Birmingham Jewish Federation for putting this together! I really appreciate it!
One Response to “College Cooking Class in Birmingham, Alabama”
Ian says:
July, 26 2009at 12:48 pm
It was awesome! And very tasty, thanks so much.
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College Student Recipe Idea: Panko-Parmesan Chicken Fingers
July 22, 2009
On Thursday evening, I am teaching a college cooking class, and I am preparing a recipe for Panko-Parmesan Crusted Chicken, a salad, an appetizer and a dessert. This is a great substitute for fried chicken, and it’s lower in fat while still crispy and delicious. Panko breadcrumbs are Japanese-style breadcrumbs which are coarser in texture and provide a wonderful crunch and flavor to main dishes. They are usually found in a box in most grocery stores where breadcrumbs are sold.
Panko-Parmesan Chicken
Prep:
10 minutes
Cook:
14 minutes
Yield:
4 servings
Ingredients
1/2 cup panko bread crumbs (Japanese breadcrumbs)
1/2 cup shaved or freshly grated Parmesan
3/4 teaspoon lemon pepper
1/4 teaspoon paprika
1/4 cup olive oil
11/2 pounds chicken cutlets or chicken breast tenders (about 12 tenders)
Cooking spray
1/2 cup shaved or freshly grated Parmesan
3/4 teaspoon lemon pepper
1/4 teaspoon paprika
1/4 cup olive oil
11/2 pounds chicken cutlets or chicken breast tenders (about 12 tenders)
Cooking spray
Preparation
1. Preheat oven to 400°.
2. Combine panko, Parmesan, lemon pepper and paprika in a shallow dish. Drizzle olive oil on chicken breasts.
3. Dredge chicken in panko mixture, pressing firmly to coat. Place chicken on a lightly greased baking sheet.
4. Bake at 400° for 14 to 16 minutes or until chicken is lightly browned and crispy.
2. Combine panko, Parmesan, lemon pepper and paprika in a shallow dish. Drizzle olive oil on chicken breasts.
3. Dredge chicken in panko mixture, pressing firmly to coat. Place chicken on a lightly greased baking sheet.
4. Bake at 400° for 14 to 16 minutes or until chicken is lightly browned and crispy.
2 Responses to “College Student Recipe Idea: Panko-Parmesan Chicken Fingers”
Betsy says:
July, 23 2009at 07:55 am
Are the amounts of Panko and parmesan correct on this recipe. The Panko says "cups," which doesn't correspond with 1/2? Should it be 1 and 1/2?
Thanks-
Betsy
Alison Lewis says:
July, 23 2009at 08:22 am
It's 1/2 cup and 1/2 cup.
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Easy Steak Dinner Idea: Expresso-Rubbed Steaks
July 21, 2009
My brother-in-law, Eric, is always asking for hearty beef recipes. I recently developed some new recipes for Laura’s Lean Beef, and this one was really different but had such a great, unique taste. If you like coffee like I do, you will really love this recipe.
Expresso-Rubbed Steaks
Prep:
10 minutes
Cook:
16 minutes
Yield:
4 servings
Ingredients
1 tablespoon ground dark-roast coffee or ground expresso beans
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon sea salt
1/2 teaspoon pepper
4 (4-ounce) Laura’s Lean Ribeye Steaks
1 teaspoon olive oil
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon sea salt
1/2 teaspoon pepper
4 (4-ounce) Laura’s Lean Ribeye Steaks
1 teaspoon olive oil
Preparation
1. Combine coffee, cumin, paprika, salt and pepper in a small bowl. Rub steaks with spice mixture and brush with olive oil. Cover and let stand 15 minutes.
2. Grill over medium high heat 6 to 8 minutes on each side or until desired degree of doneness.
2. Grill over medium high heat 6 to 8 minutes on each side or until desired degree of doneness.
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White and Semisweet Chocolate-Dipped Strawberries
July 19, 2009
White and Semisweet Chocolate-Dipped Strawberries are such a great party dessert, and they are actually so easy to make. I am teaching a college cooking class this week and thought this might be great because it’s really simple to prepare and makes such a pretty presentation.
Chocolate-Dipped Strawberries
Prep:
20 minutes
Yield:
20 servings
Ingredients
6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well
Preparation
1. Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
2. Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
3. Set the strawberries aside until the chocolate sets, about 30 minutes.
2. Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
3. Set the strawberries aside until the chocolate sets, about 30 minutes.
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Grilled Chicken Salad with Cilantro-Dijon Vinaigrette
July 16, 2009
Summertime is the perfect time of year for Grilled Chicken Salads for dinner. This recipe idea comes from a restaurant in Birmingham I love, The Cantina. They make an awesome Cilantro Vinaigrette. My version is slightly different with a touch of coarse-grain mustard and sugar. It is also fabulous with shrimp or fish.
Grilled Chicken Salad with Cilantro-Dijon Dressing
Prep:
25 minutes
Yield:
4 servings
Ingredients
Chicken
2 tablespoons fresh lime juice
1 teaspoon lemon pepper
2 teaspoons olive oil
1/2 teaspoon sea salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Dressing
1/4 cup fresh lime juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon coarse ground mustard (I like Grey Poupon)
1 tablespoon finely chopped fresh cilantro
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
Salad
8 cups romaine lettuce
1 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion
1 cup fresh or canned yellow corn
2 plum tomatoes, quartered
1/3 cup fresh Parmesan or Asiago cheese (optional)
2 tablespoons fresh lime juice
1 teaspoon lemon pepper
2 teaspoons olive oil
1/2 teaspoon sea salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Dressing
1/4 cup fresh lime juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon coarse ground mustard (I like Grey Poupon)
1 tablespoon finely chopped fresh cilantro
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
Salad
8 cups romaine lettuce
1 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion
1 cup fresh or canned yellow corn
2 plum tomatoes, quartered
1/3 cup fresh Parmesan or Asiago cheese (optional)
Preparation
1. To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
4. To prepare dressing, combine all dressing ingredients, stirring well with a whisk.
5. To prepare salad, arrange greens and remaining ingredients; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving. Top with cheese, if desired.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
4. To prepare dressing, combine all dressing ingredients, stirring well with a whisk.
5. To prepare salad, arrange greens and remaining ingredients; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving. Top with cheese, if desired.
One Response to “Grilled Chicken Salad with Cilantro-Dijon Vinaigrette”
Amy R says:
September, 07 2009at 04:22 pm
I just made this for dinner! It was fantastic! I would recommend making the dressing ahead (when marinating the chicken) as to let the ingredients mix!
Thanks for the recipe!
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Low-Fat Twice Baked Potatoes with Greek Yogurt
July 15, 2009
My youngest son, Zachary, loves twice baked potatoes. I am really bad at making them so I ask my husband, Jon, to make them. He came up with the idea of using Greek yogurt in them instead of sour cream, and everyone loved them even more. My favorite Greek yogurt is Fage 0%. It’s high in protein and low in carbohydrates and fat.
Low-Fat Twice-Baked Potatoes
Prep:
25 minutes
Cook:
65 minutes
Yield:
6 servings
Ingredients
6 medium baking potatoes (about 3 pounds)
1 cup skim milk
11/4 cups (5 ounces) shredded extrasharp cheddar cheese, divided
11/2 cups Greek-style plain yogurt (I use Fage 0%)
2 tablespoons butter
1 teaspoon garlic powder or 1 clove fresh garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 cup skim milk
11/4 cups (5 ounces) shredded extrasharp cheddar cheese, divided
11/2 cups Greek-style plain yogurt (I use Fage 0%)
2 tablespoons butter
1 teaspoon garlic powder or 1 clove fresh garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Preparation
1. Preheat oven to 450°.
2. Pierce potatoes with a fork. Bake potatoes at 450° for 50 minutes or until done; cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, milk, 3/4 cup cheese and remaining ingredients in a large bowl.
3. Spoon potato mixture evenly into shells; discarding remaining 2 shells. Sprinkle remaining 1/2 cup cheese evenly over potatoes. Bake at 450° for 15 minutes or until thoroughly heated.
2. Pierce potatoes with a fork. Bake potatoes at 450° for 50 minutes or until done; cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, milk, 3/4 cup cheese and remaining ingredients in a large bowl.
3. Spoon potato mixture evenly into shells; discarding remaining 2 shells. Sprinkle remaining 1/2 cup cheese evenly over potatoes. Bake at 450° for 15 minutes or until thoroughly heated.
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Shirley Temples with Fresh Cherries
July 13, 2009
My three kids are the best, and I try to treat them with something new and different all of the time from the kitchen. I came up with the idea of a healthier version of Shirley Temples using pomegranate-cherry juice 100% juice and fresh cherries. This recipe is so simple, and they love it! It’s perfect for this time of year when cherries are in abundance.
Shirley Temples
Prep:
5 minutes
Yield:
8 servings
Ingredients
1 cup fresh cherries, unpitted
1 (2 liter bottle) gingerale
1 cup pomegranate-cherry juice (or regular pomegranate juice)
1 (2 liter bottle) gingerale
1 cup pomegranate-cherry juice (or regular pomegranate juice)
Preparation
1. Thread cherries on toothpicks.
2. Combine gingerale and pomegranate -cherry juice in a large pitcher, stirring well. Serve into individual glasses with ice. Serve with fresh cherries.
2. Combine gingerale and pomegranate -cherry juice in a large pitcher, stirring well. Serve into individual glasses with ice. Serve with fresh cherries.
One Response to “Shirley Temples with Fresh Cherries”
Lick My Spoon says:
July, 16 2009at 10:59 am
OoO I love you take on Shirley Temples it looks like a nice refreshing summer treat!. I can't wait to try it at my next party:)