Iron Chef in Training: My Cooking Class with Lillian
October 29, 2009
Yesterday, I had so much fun with Lillian! I was asked to do a private one-on-one cooking class for Lillian, an incredibly talented second grader for one of her birthday presents. She has a passion for cooking, and wow was she fabulous! I tailored the class specifically for her, and we made an array of healthy snacks, desserts and she even decorated these awesome cupcakes for Halloween. We set up the food for a photo-shoot, just like I do on the set with national food magazines, such as Southern Living. We prop-styled, food styled and critiqued the photos. If you’re interested in this type of class for your child, parent-child, groups of four, college age, newlyweds or yourself, contact me for more information.
2 Responses to “Iron Chef in Training: My Cooking Class with Lillian”
Carol Scroggins says:
October, 30 2009at 06:48 pm
Allison, wonderful job with Lillian B., my neighbor's sweet grand daughter. Good idea for children, or for us adults! Will keep this in mind.
Donna Askenazi says:
November, 04 2009at 03:59 pm
Love getting your emails weekly. Recipes are easy, family-friendly and most of them are low fat and healthy. Always happy when you incorporate your kids in them and nthat inspires me to cook more with my kids. Love the updated website and all it's colors.
Leave a Reply
Three Ingredient Easy Treats: Chocolate Turtle Candies
October 28, 2009
One of my subscribers from Florida, Melanie, asked me to make these delicious treats and put them up on my blog. I wasn’t familiar with this recipe or idea, but some people are. If you haven’t ever seen this, you will love it. They are only 3 ingredients, and everyone loves them. I taught a private cooking lesson today for an amazing and adorable second grader, and she even said, “What a great party idea!”
Chocolate Turtle Candies
Prep:
5 minutes
Cook:
3 minutes
Yield:
24 candies
Ingredients
24 small pretzels
24 Rolo candies
24 whole pecans
24 Rolo candies
24 whole pecans
Preparation
1. Preheat oven to 350F.
2. Place pretzels on a large nonstick baking sheet. Top each evenly with rolos. Place in oven and bake 3 minutes or until slightly melted. Remove from oven and immediately place whole pecan on top, pushing down to melt chocolate. Let cool completely before serving.
2. Place pretzels on a large nonstick baking sheet. Top each evenly with rolos. Place in oven and bake 3 minutes or until slightly melted. Remove from oven and immediately place whole pecan on top, pushing down to melt chocolate. Let cool completely before serving.
No Responses to “Three Ingredient Easy Treats: Chocolate Turtle Candies”
Leave a Reply
Halloween or Anytime Dinner: Grilled Pork Tenderloin with Light Horseradish Sauce
October 27, 2009
Everyone asks me what to make on Halloween night for dinner. Like me, they are all so rushed, and the kids are going nuts. I usually do the usual: chili, hamburgers, etc. This year, I am making my life even easier making Grilled Pork Tenderloin with Horseradish Sauce. This recipe is a breeze. Just purchase a pre-marinated pork tenderloin (I like the cracked pepper version) and grill it or prepare it in the oven. Then, stir together this sauce which is oh so delicious. Serve it on mini rolls for sliders (or by itself) for a perfect fall meal.
Grilled Pork Tenderloin with Low-Fat Horseradish Sauce
Prep:
10 minutes
Cook:
22 minutes
Yield:
6 to 8 servings
Ingredients
1 (8-ounce) container low-fat sour cream
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh chives
2 (1 pound) pre-marinated pork tenderloin, cut into 1/4-inch slices
Small dinner rolls, lettuce, tomatoes (optional)
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh chives
2 (1 pound) pre-marinated pork tenderloin, cut into 1/4-inch slices
Small dinner rolls, lettuce, tomatoes (optional)
Preparation
1. Combine sour cream, horseradish, Worcestershire sauce and chives in a small bowl; set aside.
2. Cook pork in a lightly greased grill or sauté pan over medium-high heat 10 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Serve on rolls with horseradish sauce and toppings, if desired.
2. Cook pork in a lightly greased grill or sauté pan over medium-high heat 10 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Serve on rolls with horseradish sauce and toppings, if desired.
One Response to “Halloween or Anytime Dinner: Grilled Pork Tenderloin with Light Horseradish Sauce”
Chinese Pork Recipes says:
November, 11 2009at 09:29 pm
yes, it's a good choice for Halloween night. I prefer grilled loin instead. Thanks for sharing!
Leave a Reply
15 Minute Main Dish High in Omega 3’s-Blackened Mackerel
October 25, 2009
Since I have been reading about Atlantic mackerel lately and it’s wonderful health benefits, I thought I would try it out on my kids. They loved it! Mackerel is high in Omega-3 oil content, making it a heart-healthy seafood choice. It has a rich flavor that is delicious whether sauteed, roasted or grilled, and it’s great topped with Greek seasoning, nuts, vinaigrettes, soy sauce or miso. Since I’m a Southern girl, I love it Blackened. It’s so simple to prepare; just 15 minutes and dinner is on the table.
Blackened Mackerel
Prep:
5 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
3 pounds boneless, skin-on Atlantic mackerel fillets, scaled (about 4 fillets)
1 tablespoon blackened seasoning
1/4 teaspoon freshly ground pepper
2 tablespoons fresh lemon juice
Vegetable cooking spray
2 tablespoons olive oil
Lemon wedges
1 tablespoon blackened seasoning
1/4 teaspoon freshly ground pepper
2 tablespoons fresh lemon juice
Vegetable cooking spray
2 tablespoons olive oil
Lemon wedges
Preparation
1. Season fish with blackened seasoning, pepper and drizzle with lemon juice.
2. Heat oil in a large cast-iron or nonstick skillet coated with cooking spray over medium-high heat. Place 2 fillets, skin side down in the skillet, and cook 4 to 5 minutes on each side or until lightly charred. Transfer fillets to a serving dish; cover and keep warm. Repeat with remaining 2 fillets. Serve with lemon wedges.
2. Heat oil in a large cast-iron or nonstick skillet coated with cooking spray over medium-high heat. Place 2 fillets, skin side down in the skillet, and cook 4 to 5 minutes on each side or until lightly charred. Transfer fillets to a serving dish; cover and keep warm. Repeat with remaining 2 fillets. Serve with lemon wedges.
No Responses to “15 Minute Main Dish High in Omega 3’s-Blackened Mackerel”
Leave a Reply
Simple 5 Ingredient Creative Appetizer: Dirty Martini Cheese Ball
October 22, 2009
My martini of choice is a Chopin Vodka or Ketel One Dirty Martini slightly dirty with blue cheese-stuffed olives (Satterfields or Flemming’s make the best in Birmingham). This recipe reminds me a lot of my favorite cocktail, hence its name: Dirty Martini Cheese Ball. Even my son, Zachary, who loves blue cheese and olives, begs me to make this. It’s great for a party, and it’s so simple. Just mold it together, let it chill for about 4 hours and then roll in nuts. It’s a sure hit, so cheers!
Dirty Martini Cheese Ball
Prep:
10 minutes
Yield:
6 to 8 appetizer servings
Ingredients
1 (5-ounce) package crumbled blue cheese
1 (8-ounce) package light cream cheese, softened
1 clove garlic, minced
1/4 cup chopped green olives
1/3 cup chopped pecans
Assorted Crackers
1 (8-ounce) package light cream cheese, softened
1 clove garlic, minced
1/4 cup chopped green olives
1/3 cup chopped pecans
Assorted Crackers
Preparation
1. In a medium mixing bowl combine blue cheese, cream cheese and garlic. Fold in chopped olives.
2. Mold cheese into a ball. Cover and refrigerate 4 hours. When ready to serve roll cheese ball into chopped pecans. Serve with crackers.
2. Mold cheese into a ball. Cover and refrigerate 4 hours. When ready to serve roll cheese ball into chopped pecans. Serve with crackers.
One Response to “Simple 5 Ingredient Creative Appetizer: Dirty Martini Cheese Ball”
Leslie says:
November, 18 2009at 10:20 am
Allison-
I made this wonder recipe for a party I hosted
last night... I can only say one word YUMMY!
This was the best with some good wine.
Leave a Reply
Italian Night Favorite: Chicken Cutlets with Fresh Herbs and Tomatoes
October 20, 2009
Italian night is always a favorite at my house, and I love to use chicken cutlets for their simplicity and ease. This recipe can be made in under 30 minutes, and it’s so easy to do. It’s fresh, flavorful and is perfect for busy weeknights. I serve with whole wheat pasta for the kids, and everyone is happy.
Chicken Cutlets Italiano
Prep:
10 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
11/2 pounds chicken cutlets
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 garlic cloves, chopped
2 cups marinara sauce
1 (141/2-ounce) can diced tomatoes with basil, garlic and oregano, drained
1 tablespoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves
Parmesan Cheese (optional)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 garlic cloves, chopped
2 cups marinara sauce
1 (141/2-ounce) can diced tomatoes with basil, garlic and oregano, drained
1 tablespoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves
Parmesan Cheese (optional)
Preparation
1. Season both sides of the chicken with salt and pepper. In a large nonstick skillet coated with cooking spray heat olive oil over medium heat. Cook the chicken until golden brown, about 3 minutes per side. Transfer chicken to a plate.
3. Heat garlic, marinara and tomatoes in skillet over medium heat; simmer for 5 to 10 minutes. Add the parsley, basil and chicken and heat for 2 to 4 minutes more. Serve immediately. Top with Parmesan, if desired.
3. Heat garlic, marinara and tomatoes in skillet over medium heat; simmer for 5 to 10 minutes. Add the parsley, basil and chicken and heat for 2 to 4 minutes more. Serve immediately. Top with Parmesan, if desired.
No Responses to “Italian Night Favorite: Chicken Cutlets with Fresh Herbs and Tomatoes”
Leave a Reply
Sunday Night Dinner: Mediterranean Burgers
October 18, 2009
Burger night is always a huge hit at my house because the kids love it whether I make regular cheeseburgers or more unique such as Mediterranean Burgers. These are wonderful with ground beef, ground turkey or even ground lamb. I like to serve them with Greek-style yogurt (my favorite is Fage) mixed with diced cucumbers, fresh herbs and a touch of lemon and garlic.
Mediterranean Burgers
Prep:
25 minutes
Cook:
12 minutes
Yield:
4 servings
Ingredients
1 pound ground sirloin or ground turkey
1 tablespoon chopped fresh Italian parley
1 tablespoon chopped fresh oregano
1 tablespoon reduced-fat crumbled feta cheese
1 garlic clove, minced
1/4 teaspoon sea salt
1/4 teaspoon pepper
Fresh spinach leaves
4 hamburger buns, halved
2 plum tomatoes, sliced
1 purple onion, sliced (optional)
Greek Yogurt-Cucumber Sauce
1 tablespoon chopped fresh Italian parley
1 tablespoon chopped fresh oregano
1 tablespoon reduced-fat crumbled feta cheese
1 garlic clove, minced
1/4 teaspoon sea salt
1/4 teaspoon pepper
Fresh spinach leaves
4 hamburger buns, halved
2 plum tomatoes, sliced
1 purple onion, sliced (optional)
Greek Yogurt-Cucumber Sauce
Preparation
1. Combine first 7 ingredients; shape into 4 patties. Grill or cook in large nonstick skillet or grill pan over medium-high heat 5 to 7 minutes one each side or until no long pink. Place on spinach-lined bun halves. Top with tomato and onion and Cucumber Sauce, if desired.
For Greek Yogurt-Cucumber Sauce, combine 1/4 cup Greek yogurt, 1/3 cup diced cucumbers, 1 clove garlic, minced, 2 teaspoons chopped fresh mint, 1 teaspoon grated lemon rind and 1/8 teaspoon sea salt.
For Greek Yogurt-Cucumber Sauce, combine 1/4 cup Greek yogurt, 1/3 cup diced cucumbers, 1 clove garlic, minced, 2 teaspoons chopped fresh mint, 1 teaspoon grated lemon rind and 1/8 teaspoon sea salt.
No Responses to “Sunday Night Dinner: Mediterranean Burgers”
Leave a Reply
Leigh and Zachary’s Favorite Chocolate Chip Cookies
October 16, 2009
Everyone thinks Leigh and Zachary, my middle and youngest children, are twins. They are actually two years apart, but they are so close in size that I get that question all of the time. They are both incredible kids and are huge food lovers as well as helpful in the kitchen. This is one of their favorite chocolate cookies from Southern Living magazine. If you’re looking for a wonderful but basic Chocolate Cookie recipe, look no further.
Classic Chocolate Chip Cookies
Prep:
30 minutes
Cook:
14 minutes
Yield:
5 dozen
Ingredients
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
11/2 teaspoons vanilla extract
21/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
11/2 (12-ounce) packages semisweet chocolate morsels
Parchment paper
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
11/2 teaspoons vanilla extract
21/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
11/2 (12-ounce) packages semisweet chocolate morsels
Parchment paper
Preparation
1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
No Responses to “Leigh and Zachary’s Favorite Chocolate Chip Cookies”
Leave a Reply
Easy Vegetarian One Dish Meal: Vegetarian Paella
October 14, 2009
Thursday night I will be teaching a “Paella” cooking class preparing this dish: Vegetarian Paella. I will also be preparing Chicken Sun-dried Tomato Paella and Seafood Paella at Birmingham Bake and Cook in Inverness, Alabama at 6:30 p.m. Using a paella pan works great, but you can also use any large nonstick skillet. This paella recipe is really simple, fresh, economical and delicious. Feel free to add fish or chicken if you wish. This recipe has been adapted from the book“Paella Paella”.
Easy Vegetarian Paella
Prep:
15 minutes
Cook:
30 minutes
Yield:
6 servings
Ingredients
1/4 cup olive oil
1 medium onion, chopped
5 cloves garlic, minced
4 cups vegetable broth
2 cups long-grain rice
1 small red bell pepper, cut into thin strips
1 small green bell pepper, cut into thin strips,
1 yellow bell pepper, cut into thin strips
6 campari tomatoes or 2 medium tomatoes, seeded and chopped
1 cup frozen peas, defrosted
1 (8.5-ounce) can quartered artichokes, drained
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
Fresh basil (optional)
1 medium onion, chopped
5 cloves garlic, minced
4 cups vegetable broth
2 cups long-grain rice
1 small red bell pepper, cut into thin strips
1 small green bell pepper, cut into thin strips,
1 yellow bell pepper, cut into thin strips
6 campari tomatoes or 2 medium tomatoes, seeded and chopped
1 cup frozen peas, defrosted
1 (8.5-ounce) can quartered artichokes, drained
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
Fresh basil (optional)
Preparation
1. Heat the oil in a paella pan or nonstick skillet over medium heat. Add onion and garlic; saute about 3 minutes or until tender. At the same time, heat the broth in a separate saucepan until it simmers.
2. Pour the rice into the paella pan; saute 3 minutes, mixing well. Add bell peppers and tomatoes and cook for 3 minutes more. Add simmering broth and cook over medium heat 30 minutes, stirring occasionally until all of the liquid has been absorbed. Stir in peas, mixing well.
3. Add artichokes and lemon juice, mixing well. Sprinkle with pepper and basil, if desired and serve immediately.
2. Pour the rice into the paella pan; saute 3 minutes, mixing well. Add bell peppers and tomatoes and cook for 3 minutes more. Add simmering broth and cook over medium heat 30 minutes, stirring occasionally until all of the liquid has been absorbed. Stir in peas, mixing well.
3. Add artichokes and lemon juice, mixing well. Sprinkle with pepper and basil, if desired and serve immediately.
No Responses to “Easy Vegetarian One Dish Meal: Vegetarian Paella”
Leave a Reply
Kid Favorite Dessert: Easy Funnel Cakes
October 13, 2009
My oldest son, Alec, is running cross country this season which is quite the challenge. He runs 5 days a week after school (2 to 5 miles) and has a track meet almost every weekend. It’s quite impressive for a 12-year-old. At most of the meets, they sell funnel cakes so he has been begging me to come up with an easy recipe to make funnel cakes at home. We worked together to create this simple Funnel Cake recipe, and it’s really pretty tasty. I tried to make it as low-fat as possible.
Easy Funnel Cakes
Prep:
10 minutes
Cook:
6 minutes
Yield:
2 to 4 servings
Ingredients
1 cup all-purpose flour (or whole wheat flour)
3/4 tablespoon baking powder
1/4 teaspoon salt
1 egg
1 cup plus 1 tablespoon skim milk
2 tablespoons sugar
Vegetable oil
Powdered sugar
3/4 tablespoon baking powder
1/4 teaspoon salt
1 egg
1 cup plus 1 tablespoon skim milk
2 tablespoons sugar
Vegetable oil
Powdered sugar
Preparation
1. Combine flour, baking powder and salt in a small mixing bowl, stirring well.
2. In a separate bowl, combine egg and milk, mixing until blended. Whisk in sugar until blended.
3. Add milk mixture into dry ingredients gradually, mixing well. Pour batter into a medium measurement cup or container with a spout.
4. Pour oil to depth of 1 inch in a large skillet over medium heat until 375F, about 10 minutes or until oil is thoroughly heated. Pour batter, making circular shapes with the batter in the oil. Cook 3 to 5 minutes on each side or until lightly browed, using tongs and a spatula to carefully flip the funnel cake. Drain on paper towels and top with powdered sugar.
2. In a separate bowl, combine egg and milk, mixing until blended. Whisk in sugar until blended.
3. Add milk mixture into dry ingredients gradually, mixing well. Pour batter into a medium measurement cup or container with a spout.
4. Pour oil to depth of 1 inch in a large skillet over medium heat until 375F, about 10 minutes or until oil is thoroughly heated. Pour batter, making circular shapes with the batter in the oil. Cook 3 to 5 minutes on each side or until lightly browed, using tongs and a spatula to carefully flip the funnel cake. Drain on paper towels and top with powdered sugar.
No Responses to “Kid Favorite Dessert: Easy Funnel Cakes”