Southern Tea Cakes Cookies
August 31, 2009
When I worked at Southern Living magazine, we often tested Tea Cake recipes and served them with fresh homemade lemonade. It’s a traditional Southern delight. This was the first time I ever made Tea Cakes, and the raw cookie dough is almost as delicious as the baked cookie. This recipe is really easy, awesome, and my kids and neighbors loved them!
Tea Cakes
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
11/4 cups butter or margarine, softened
11/2 cups sugar
3 eggs
1 teaspoon vanilla extract
31/2 cups all-purpose flour
1/2 teaspoon salt
11/2 teaspoon baking powder
11/2 cups sugar
3 eggs
1 teaspoon vanilla extract
31/2 cups all-purpose flour
1/2 teaspoon salt
11/2 teaspoon baking powder
Preparation
1. Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating mixture well. Add eggs and vanilla; beat well.
2. Combine flour, baking powder and salt; gradually add to butter mixture, beating well. Cover and chill dough at least 1 hour.
3. Divide dough into fourths. Working with one portion of dough at a time, roll each portion of dough into 1/4-inch thickness on a lightly floured surface. Cut with a 21/2-inch or cookie cutter; place on parchment-lined cookie sheets.
4. Bake at 350F for 10 to 12 minutes or until edges are lightly browned. Cool slightly on cookie sheets; remove to wire racks. Let cool completely.
2. Combine flour, baking powder and salt; gradually add to butter mixture, beating well. Cover and chill dough at least 1 hour.
3. Divide dough into fourths. Working with one portion of dough at a time, roll each portion of dough into 1/4-inch thickness on a lightly floured surface. Cut with a 21/2-inch or cookie cutter; place on parchment-lined cookie sheets.
4. Bake at 350F for 10 to 12 minutes or until edges are lightly browned. Cool slightly on cookie sheets; remove to wire racks. Let cool completely.
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Asian Flounder with Sesame Asparagus
August 30, 2009
Fish and asparagus are two of my favorites, and this combination of ginger, soy sauce and sesame oil can’t be beat. This is a perfect healthy weeknight idea, and it’s ready in under 30 minutes.
Asian Flounder with Sesame Asparagus
Prep:
15 minutes
Cook:
12 minutes
Yield:
4 servings
Ingredients
3 tbsp. dark brown sugar
1 tsp. ground ginger
4 (6-oz.) flounder fillets
1/4 cup low-sodium soy sauce
1 tsp. Dijon mustard
1 lb. asparagus spears, trimmed
1 tbsp. sesame oil
1 tbsp. sesame seeds, toasted
1 tsp. ground ginger
4 (6-oz.) flounder fillets
1/4 cup low-sodium soy sauce
1 tsp. Dijon mustard
1 lb. asparagus spears, trimmed
1 tbsp. sesame oil
1 tbsp. sesame seeds, toasted
Preparation
1. Combine brown sugar and ginger in a small bowl; set aside.
2. Place fish on lightly greased baking sheet. Rub brown sugar mixture over fish. Combine soy sauce and Dijon mustard; brush over fish.
3. Place asparagus on a separate lightly greased baking sheet. Drizzle with sesame oil, tossing well.
3. Bake fish and asparagus at 400F for 10 to 12 minutes or until fish flakes easily when tested with a fork and asparagus is tender. Serve fish with asparagus and top with sesame seeds.
2. Place fish on lightly greased baking sheet. Rub brown sugar mixture over fish. Combine soy sauce and Dijon mustard; brush over fish.
3. Place asparagus on a separate lightly greased baking sheet. Drizzle with sesame oil, tossing well.
3. Bake fish and asparagus at 400F for 10 to 12 minutes or until fish flakes easily when tested with a fork and asparagus is tender. Serve fish with asparagus and top with sesame seeds.
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Simple Baby Back Ribs
August 26, 2009
Birmingham Alabama is a great place for ribs. I always cook my baby back ribs on the grill, so when I was asked to create a recipe for wintertime and indoors, I was a little nervous. These Chipotle Baby Back Ribs came out great. The Baja Chipotle Marinade is awesome, and these ribs fell of the bone. These are so easy that anyone can make them.
Easy Chipotle Baby Back Ribs
Prep:
15 minutes
Cook:
1 hour
Yield:
4 servings
Ingredients
4 lb. baby back pork ribs
2 tbsp. ground cumin
2 tsp. chili powder
1 (12-oz.) bottle “Baja Chipotle Marinade"
1 cup plain barbecue sauce
1 tbsp. fresh lime juice
2 tbsp. ground cumin
2 tsp. chili powder
1 (12-oz.) bottle “Baja Chipotle Marinade"
1 cup plain barbecue sauce
1 tbsp. fresh lime juice
Preparation
1. Heat oven to 400F. Place ribs in a single layer in a lightly greased roasting pan.
2. Combine cumin and chili powder in a small bowl, mixing well. Rub cumin mixture over ribs.
3 In a separate bowl, combine Baja marinade, barbecue sauce and lime juice, mixing well. Cover both sides of ribs with marinade mixture, coating evenly. Let stand 10 minutes.
4. Roast ribs, uncovered, at 400F for 1 hour, flipping once after 30 minutes and basting occasionally. Remove and let rest, covered for 10 minutes.
2. Combine cumin and chili powder in a small bowl, mixing well. Rub cumin mixture over ribs.
3 In a separate bowl, combine Baja marinade, barbecue sauce and lime juice, mixing well. Cover both sides of ribs with marinade mixture, coating evenly. Let stand 10 minutes.
4. Roast ribs, uncovered, at 400F for 1 hour, flipping once after 30 minutes and basting occasionally. Remove and let rest, covered for 10 minutes.
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As Low-Fat as Possible: Chicken Enchildadas
August 23, 2009
Recently, one of my subscribers, Beth, asked me for a weeknight Chicken Enchilada recipe that is not too fattening. I actually took one of her favorite recipes and lightened it for her. It’s really easy to prepare and is very filling. I used a rotisserie chicken to simplify things. Serve with a side salad or guacamole, and that’s all you will need.
Chicken Enchiladas
Prep:
15 minutes
Cook:
40 minutes
Yield:
4 servings
Ingredients
3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup low-fat sour cream
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) whole wheat or flour tortillas
Vegetable cooking spray
1 (8-ounce) container low-fat sour cream
1 (8-ounce) bottle green taco sauce or tomatillo salsa
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup low-fat sour cream
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) whole wheat or flour tortillas
Vegetable cooking spray
1 (8-ounce) container low-fat sour cream
1 (8-ounce) bottle green taco sauce or tomatillo salsa
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
Preparation
1. Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
2. Bake at 350° for 35 to 40 minutes or until golden brown.
3. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
2. Bake at 350° for 35 to 40 minutes or until golden brown.
3. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
One Response to “As Low-Fat as Possible: Chicken Enchildadas”
Stephanie Sklar says:
August, 24 2009at 06:51 am
Hi Alison-
Will corn tortillas work in this recipe?
Thanks!
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Fresh and Delicious Easy Sangria
August 21, 2009
Sangria is so refreshing this time of the year, and this recipe is so easy to make. Enjoy both versions of an alcoholic and nonalcoholic Sangria and serve with any of your favorite fruits. I also love to put frozen red grapes on top instead of ice cubes. I am teaching a Paella class on October 15th, and I will be trying various sangria recipes to go with it. See my media page for more information.
Easy Sangria
Prep:
15 minutes
Yield:
6 to 8 servings
Ingredients
1 (750 ml.) bottle red wine (or cranberry-pomegranate juice)
4 cups lemonade
1 cup orange juice
2 Granny Smith apples, cut into 1-inch slices
1 navel orange, thinly sliced
2 lemons, thinly sliced
1 lime, thinly sliced
Ice cubes or red frozen grapes
4 cups lemonade
1 cup orange juice
2 Granny Smith apples, cut into 1-inch slices
1 navel orange, thinly sliced
2 lemons, thinly sliced
1 lime, thinly sliced
Ice cubes or red frozen grapes
Preparation
1. Combine wine and next 6 ingredients in a large pitcher. Refrigerate 1 hour or more before serving. Serve in tall glasses with ice or frozen grapes.
2 Responses to “Fresh and Delicious Easy Sangria”
ageekymom says:
August, 22 2009at 06:36 am
SOunds great but, could you clarify what you mean by "red wine, divided (or cranberry-pomegranate juice)" in the ingredient list? The instructions don't say.
Thanks!
Alison Lewis says:
August, 22 2009at 06:42 am
It's just red wine OR the cranberry-pomegranate juice
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Family Favorite: Homemade Spaghetti and Meatballs
August 18, 2009
I made Homemade Spaghetti and Meatballs last night, and my kids went nuts over it. For some reason, they acted like I had slaved in the kitchen all day. They were so impressed! This recipe is a breeze. It’s true comfort food for the first week of school. Feel free to substitute ground turkey if you prefer.
Homemade Spaghetti and Meatballs
Prep:
20 minutes
Cook:
40 minutes
Yield:
6 to 8 servings
Ingredients
11/2 pounds ground beef
1 cup panko or Italian style breadcrumbs
2 eggs, lightly beaten
1 garlic clove, minced
1/4 cup chopped Italian parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup grated Parmesan cheese, divided
1 (3 lb.) jar marinara sauce
1 (16-oz.) package spaghetti noodles
1 cup panko or Italian style breadcrumbs
2 eggs, lightly beaten
1 garlic clove, minced
1/4 cup chopped Italian parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup grated Parmesan cheese, divided
1 (3 lb.) jar marinara sauce
1 (16-oz.) package spaghetti noodles
Preparation
1. Combine ground beef, breadcrumbs, eggs, garlic, parsley, salt, pepper and 1/2 cup Parmesan cheese in a large bowl. Shape mixture into 11/2inch balls.
2. Spray a metal rack with cooking spray and place in an aluminum foil-lined baking pan; arrange meatballs on rack 2 inches apart.
3. Bake at 400F for 20 minutes or until meatballs are browned. Heat marinara sauce in a large Dutch oven and bring to a boil. Add meatballs, reduce heat to low and simmer, covered, 20 minutes. Serve with pasta and sprinkle with remaining Parmesan cheese, if desired.
2. Spray a metal rack with cooking spray and place in an aluminum foil-lined baking pan; arrange meatballs on rack 2 inches apart.
3. Bake at 400F for 20 minutes or until meatballs are browned. Heat marinara sauce in a large Dutch oven and bring to a boil. Add meatballs, reduce heat to low and simmer, covered, 20 minutes. Serve with pasta and sprinkle with remaining Parmesan cheese, if desired.
One Response to “Family Favorite: Homemade Spaghetti and Meatballs”
rebecca says:
August, 19 2009at 06:55 am
Love the spaghetti and meatballs! Wish I could make some right now.
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Three Ingredient Peanut Butter Milkshakes
August 16, 2009
We have been on a huge milkshake kick at my house lately. Every night we take our favorite flavor ice cream and blend it up with skim milk, a touch of chocolate syrup and our favorite topping. I made this for NBC 13 Daytime Alabama coming up to air September, but Brooke Smith called me after the shoot and made these milkshakes that night.
Peanut Butter Milkshakes
Prep:
5 minutes
Yield:
4 servings
Ingredients
2 cups skim milk
6 cups peanut butter ice cream
3 tablespoons chocolate syrup
Shaved chocolate (optional)
6 cups peanut butter ice cream
3 tablespoons chocolate syrup
Shaved chocolate (optional)
Preparation
1. Combine first 3 ingredients in an electric blender. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. Pour drink into large glasses with a straw. Garnish with shaved chocolate, if desired.
One Response to “Three Ingredient Peanut Butter Milkshakes”
Betty says:
August, 20 2009at 05:01 pm
Beautiful , yummy site-love the pictures! Thank you! Betty
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Kid’s Favorite Fall Treat: Pumpkin Maple Cookies
August 14, 2009
I just finished up a huge holiday cookie recipe project, and these Pumpkin Maple Cookies were my kid’s favorite. The pumpkin flavor combined with maple syrup, nutmeg and cinnamon is fabulous, and they are moist and not too sweet. School starts next Tuesday, and these are perfect for school lunches, fall, Christmas or anytime of the year.
Pumpkin Maple Cookies
Prep:
30 minutes
Cook:
15 minutes
Yield:
31/2 dozen
Ingredients
21/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
11/2 cups sugar
1 cup canned pumpkin
1 egg
1 tablespoon maple syrup
Cream Cheese Glaze
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
11/2 cups sugar
1 cup canned pumpkin
1 egg
1 tablespoon maple syrup
Cream Cheese Glaze
Preparation
1. Preheat oven to 350F.
2. Combine flour, baking powder, baking soda, cinnamon nutmeg and salt in a medium bowl; set aside.
3. Beat butter at medium speed of an electric mixer until creamy. Add sugar and beat until blended. Beat in pumpkin, egg and maple syrup until smooth. Gradually add flour mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheets.
4. Bake for 15 minutes or until edges are firm. cool on baking sheets 2 minutes; remove to wire racks and cool completely. Drizzle glaze over cookies, if desired.
For the glaze, combine 1 cup sifted powdered sugar, 2 tablespoons maple syrup and 1 tablespoon water and 1/4 teaspoon vanilla in a small bowl until smooth. If too think, add more water 1/8 teaspoon at at time. Drizzle cookies with glaze or place glaze in a zip-top plastic bag; cut a hole in the corner and drizzle.
2. Combine flour, baking powder, baking soda, cinnamon nutmeg and salt in a medium bowl; set aside.
3. Beat butter at medium speed of an electric mixer until creamy. Add sugar and beat until blended. Beat in pumpkin, egg and maple syrup until smooth. Gradually add flour mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheets.
4. Bake for 15 minutes or until edges are firm. cool on baking sheets 2 minutes; remove to wire racks and cool completely. Drizzle glaze over cookies, if desired.
For the glaze, combine 1 cup sifted powdered sugar, 2 tablespoons maple syrup and 1 tablespoon water and 1/4 teaspoon vanilla in a small bowl until smooth. If too think, add more water 1/8 teaspoon at at time. Drizzle cookies with glaze or place glaze in a zip-top plastic bag; cut a hole in the corner and drizzle.
One Response to “Kid’s Favorite Fall Treat: Pumpkin Maple Cookies”
healthy food says:
August, 14 2009at 10:08 pm
[...] Kid’s Favorite Fall Treat: Pumpkin Maple Cookies I just finished up a huge holiday cookie recipe project, and these Pumpkin Maple Cookies were my kid’s favorite. The pumpkin flavor combined with maple syrup, nutmeg and cinnamon is fabulous, and they are moist and not too sweet. School starts next Tuesday, and these are perfect for school lunches, fall, Christmas or anytime of the year. Up? 0 Comments Leave a Comment [...]
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Low-Fat Beef Lo Mein in Under 35 Minutes
August 11, 2009
This recipe is as good as it looks. I developed it for Lauras Lean beef, and I recently made it for television for an Asian-themed cooking show. It is so colorful, easy and a wonderful one-dish meal. Feel free to substitute chicken, shrimp or tofu for the beef if you wish.
Low Fat Beef Low Mein
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 to 6 servings
Ingredients
8 ounces cooked spaghetti
1/4 cup low-sodium soy sauce, divided
2 teaspoons grated fresh ginger, divided
1 (1-pound) lean flank steak, cut into 1 inch slices
1 tablespoon sesame oil
1 cup fresh snow pea pods, trimmed
1 cup broccoli flowerets
1 cup shredded carrots
2 green onions, chopped
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1 tablespoon sesame seeds, toasted
1/4 cup low-sodium soy sauce, divided
2 teaspoons grated fresh ginger, divided
1 (1-pound) lean flank steak, cut into 1 inch slices
1 tablespoon sesame oil
1 cup fresh snow pea pods, trimmed
1 cup broccoli flowerets
1 cup shredded carrots
2 green onions, chopped
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1 tablespoon sesame seeds, toasted
Preparation
1. Bring water to a boil and cook spaghetti according to box instructions.
2. Combine 2 tablespoons soy sauce and 1 teaspoon ginger; toss over steak.
3. Heat sesame oil over medium high heat in a wok or large nonstick skillet.
4. Add steak and stir-fry 4 minutes on each side or until browned. Drain and remove from pan.
5. Stir-fry snow peas and next 5 ingredients in skillet 2 minutes.
6. Stir in remaining soy sauce, ginger, steak and cooked noodles.
7. Remove from heat and sprinkle with toasted sesame seeds; serve immediately.
2. Combine 2 tablespoons soy sauce and 1 teaspoon ginger; toss over steak.
3. Heat sesame oil over medium high heat in a wok or large nonstick skillet.
4. Add steak and stir-fry 4 minutes on each side or until browned. Drain and remove from pan.
5. Stir-fry snow peas and next 5 ingredients in skillet 2 minutes.
6. Stir in remaining soy sauce, ginger, steak and cooked noodles.
7. Remove from heat and sprinkle with toasted sesame seeds; serve immediately.
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Kid-Friendly: Non Alcoholic Margaritas
August 09, 2009
This recipe is my son, Alec’s favorite. It will be featured on NBC 13 Daytime Alabama next month, but I thought I would share the recipe with you now. It’s really simple and tastes fabulous with or without tequila. I am in the process of making some new adjustments to my site so my posts might be few and far between for the next few weeks. It’s also my kid’s last week out of school so I want to spend all the time with them that I can. Please bare with me during this transition and thanks for all of your support for my blog.
Non Alcoholic Margaritas
Prep:
10 minutes
Yield:
4 servings
Ingredients
1 (12-ounce) can frozen limeade
4 cups water
1/4 cup agave nectar
11/2 cups ice
Kosher or sea salt, lime wedges (optional)
4 cups water
1/4 cup agave nectar
11/2 cups ice
Kosher or sea salt, lime wedges (optional)
Preparation
1. Combine first 4 ingredients in a container of an electric blender and blend until ice is crushed. Serve in glasses dipped in salt and garnish with lime wedges, if desired.
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