Four Ingredient Super Bowl Appetizer: Honey-Dijon Brie with Almonds
January 31, 2010
I love to make Brie for an appetizer because it’s so simple, and people love it. This recipe is almost a joke-just too easy for words, only 4 ingredients. If you’re having guests over for a weeknight or weekend gathering, Super Bowl party or entertaining friends, this recipe is as simple as it is delicious. Go Saints!
Honey-Dijon Brie with Almonds
Prep:
5 minutes
Cook:
10 minutes
Yield:
8 servings
Ingredients
1 (8-ounce) Brie round
2 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup chopped almonds, toasted
2 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup chopped almonds, toasted
Preparation
1. Preheat oven to 400F. Trim and discard rind from top of Brie; set aside.
2. Stir together Dijon and honey in a small bowl. Spread over Brie. Place Brie on a lightly greased baking sheet. Bake 7 to 9 minutes or until cheese is just melted. Top with almonds and bake until slightly toasted and Brie is slightly melted.
2. Stir together Dijon and honey in a small bowl. Spread over Brie. Place Brie on a lightly greased baking sheet. Bake 7 to 9 minutes or until cheese is just melted. Top with almonds and bake until slightly toasted and Brie is slightly melted.
One Response to “Four Ingredient Super Bowl Appetizer: Honey-Dijon Brie with Almonds”
Meal Makeover Mom Janice says:
February, 02 2010at 08:42 am
This looks so good- and easy! I think I'll make it for my Super Bowl party this weekend. Thanks!
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Dijon Salmon Burgers with Greek Yogurt
January 30, 2010
I posted a Salmon Croquette recipe a while back that has been very popular and one of my top posts. I made these healthy Salmon Burgers for a television segment that will air next week on Friday, February 5th on NBC 13 “Daytime Alabama”. They’re so easy and full of great healthy flavor filled with Greek yogurt, panko breadcrumbs, chives and Dijon mustard. Serve on a bed of spinach, mixed lettuces or a bun.
Easy Salmon Burgers
Prep:
10 minutes
Cook:
12 minutes
Yield:
4 servings
Ingredients
1/3 cup nonfat Greek yogurt
2 tablespoons Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup panko breadcrumbs, divided
1/4 teaspoon chopped fresh chives
1/8 teaspoon freshly ground black pepper
2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained
4 teaspoons olive oil
Fresh chives (optional)
2 tablespoons Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup panko breadcrumbs, divided
1/4 teaspoon chopped fresh chives
1/8 teaspoon freshly ground black pepper
2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained
4 teaspoons olive oil
Fresh chives (optional)
Preparation
1. To prepare croquettes, combine yogurt, mustard, and egg whites in a bowl. Set aside.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup panko, 1/4 teaspoon chives, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes. Garnish with fresh chives, if desired.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup panko, 1/4 teaspoon chives, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes. Garnish with fresh chives, if desired.
2 Responses to “Dijon Salmon Burgers with Greek Yogurt”
Alison Lewis says:
February, 09 2010at 11:09 am
I think it might. I love salmon but if you try it let me know.
Ann says:
February, 08 2010at 07:44 pm
Would this work well with tuna instead of salmon?
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Valentine Presents? With Love from Ingredients, Inc.
January 25, 2010
If you’re looking for an awesome, healthy and delicious Valentine present, look no further. These Valentine Cookies are healthy, gluten-free and made with no flour, butter or oil but are deliciously filled with dark chocolate and peanut butter. For $15 plus shipping, you get a dozen cookies with love from Ingredients, Inc. I will be taking orders, starting today up until February 5th. Orders will ship on February 9th.
See pay pal below to order or if you live in Birmingham, you can email me to drop me a check in the mail. Thanks so much for your incredible support! Alison
One Response to “Valentine Presents? With Love from Ingredients, Inc.”
Nancy says:
January, 28 2010at 10:38 pm
will you share the recipe after valentines day?
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Three Ingredient: Chocolate Snickers Milkshakes
January 25, 2010
My oldest son, Alec, had to write a paper at school about his favorite candy bar. He picked Snickers. We bought so many that I can’t even give them away. The other night I suggested making Snickers Milkshakes so we tried them with vanilla ice cream. Tonight, we made them with chocolate, my weakness. With only 3 ingredients, you can’t get any better with either. They’re delicious!
Chocolate Snickers Milkshakes
Prep:
5 minutes
Yield:
4 servings
Ingredients
4 cups chocolate ice cream
3 Snickers candy bars, cut into thin pieces
1/2 cup milk
3 Snickers candy bars, cut into thin pieces
1/2 cup milk
Preparation
1. Combine ice cream, candy bars and milk in a container of a blender and process until smooth.
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Healthy and Light: Simple Pork Tenderloin with Pomegranate Salsa
January 24, 2010
So many people tell me that they’re intimidated to grill pork tenderloins. Don’t be. They are really simple to do and come out tasting great, especailly this recipe for Pork Tenderloin with Pomegranate Salsa. I developed this recipe for POM Pomegranate juice and promotion of pomegranates, and it is really delcious and healthy. If you don’t eat pork, this salsa goes great with chicken or fish. This makes a great Sunday night or weeknight dinner. It’s so pretty and flavorful.
Pork Tenderloin with Pomegranate Salsa
Prep:
25 minutes
Cook:
20 minutes
Yield:
6 to 8 servings
Ingredients
11/4 cups pomegranate juice, divided
1 tablespoon oil
2 cloves garlic
2 tablespoons chopped fresh rosemary
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 (1-pound) pork tenderloins
1 cup pomegranate seeds
3/4 cup diced fresh pineapple
1/4 cup diced green bell pepper
1/4 cup diced purple onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon oil
2 cloves garlic
2 tablespoons chopped fresh rosemary
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 (1-pound) pork tenderloins
1 cup pomegranate seeds
3/4 cup diced fresh pineapple
1/4 cup diced green bell pepper
1/4 cup diced purple onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Preparation
1. Combine 1 cup pomegranate juice and next 6 ingredients in a large zip-top plastic bag. Marinate in refrigerator at least 4 hours (up to 24), turning bag occasionally.
2. Combine pomegranate seeds and remaining ingredients in a medium bowl, tossing gently. Refrigerate and set aside.
2. Preheat grill.
3. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray over medium-high heat; grill 20 minutes or until a thermometer registers 160° (slightly pink), basting often with remaining 1/4 cup pomegranate juice. Let stand 10 minutes before thinly slicing. Serve with Pomegranate Salsa.
2. Combine pomegranate seeds and remaining ingredients in a medium bowl, tossing gently. Refrigerate and set aside.
2. Preheat grill.
3. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray over medium-high heat; grill 20 minutes or until a thermometer registers 160° (slightly pink), basting often with remaining 1/4 cup pomegranate juice. Let stand 10 minutes before thinly slicing. Serve with Pomegranate Salsa.
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NBC Television “Daytime Alabama: Alison Lewis, Brooke Smith and Kale-Lentil Soup
January 21, 2010
So many ask people ask me about my television work. I love to do food television, and have been fortunate enough to do so many shows in the past year. I thought I would show a glimpse of us in action from yesterdays tapings for NBC 13 “Daytime Alabama” in Birmingham, Alabama. On one of the shows I featured “kale”. Everyone loved the recipes and was so excited to learn about kale and ways to use it in quick and healthy recipes. I made an awesome Kale-Lentil Soup filled with kale, lentils, garbanzo beans , andouille sausage and farro. I also made a Kale Saute with dried cranberries, walnuts and a drizzle of balsamic vinegar that I developed for Clean Eating Magazine. It was so much fun, and I thank Brooke Smith, Wes, Nicole and Alatia for all their great work and so much fun!
Kale-Lentil Soup
Prep:
15 minutes
Cook:
40 minutes
Yield:
6 to 8 servings
Ingredients
12 ounces Cajun andouille sausage (or any other keilbasa), sliced
Cooking spray
11/2 cup chopped carrots
1 medium onion, chopped
1 teaspoon olive oil
2 tablespoons tomato paste with basil, garlic and oregano
8 cups low-salt, fat-free chicken broth
1/2 cup farro
1/2 cup lentils
1 (15-ounce) can chickpeas, rinsed and drained
1 bunch Swiss chard, stems removed and roughly chopped
Cooking spray
11/2 cup chopped carrots
1 medium onion, chopped
1 teaspoon olive oil
2 tablespoons tomato paste with basil, garlic and oregano
8 cups low-salt, fat-free chicken broth
1/2 cup farro
1/2 cup lentils
1 (15-ounce) can chickpeas, rinsed and drained
1 bunch Swiss chard, stems removed and roughly chopped
Preparation
1. Cook sausage in a large Dutch oven coated with cooking spray, stirring occasionally, until browned, about 2 minutes. Transfer to a bowl.
2. Add carrots, onion and olive oil and cook, stirring until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring until slightly darkened about 1 minute.
3. Add broth, farro and lentils; bring to a boil. Reduce heat to medium; cover and simmer until farro and lentils are tender, about 30 minutes, stirring occasionally. Stir in chickpeas, chard and sausage and simmer 5 minutes more.
2. Add carrots, onion and olive oil and cook, stirring until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring until slightly darkened about 1 minute.
3. Add broth, farro and lentils; bring to a boil. Reduce heat to medium; cover and simmer until farro and lentils are tender, about 30 minutes, stirring occasionally. Stir in chickpeas, chard and sausage and simmer 5 minutes more.
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Low Calorie, Low-Fat: Quick and Easy Chipotle Chili
January 19, 2010
My boys love chili, and we make it often at my house, especially this time of year. With only 248 calories and 4.8 grams of fat, this chili is low in fat and calories. I developed this recipe for Laura’s Lean Beef, but the original recipe has black beans instead of kidney beans and no chipotle seasoning. Both versions are wonderful. If you are really short on time and only have about 10 minutes, I love the Publix seasoning packet. Just add beef, tomatoes and beans, and it comes out great.
Quick and Easy Chipotle Chili
Prep:
10 minutes
Cook:
35 minutes
Yield:
6 to 8 servings
Ingredients
1 pound Laura's lean ground round or other lean ground beef
1 onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle light beer
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon chipotle seasoning
2 cups low-salt beef broth
2 (15-ounce) can kidneys beans, rinsed and drained
Garnish: shredded low-fat Cheddar cheese, chopped green onions, light sour cream
1 onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle light beer
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon chipotle seasoning
2 cups low-salt beef broth
2 (15-ounce) can kidneys beans, rinsed and drained
Garnish: shredded low-fat Cheddar cheese, chopped green onions, light sour cream
Preparation
1. Cook first 4 ingredients in a large Dutch oven over medium-high heat, stirring constantly, 6 minutes or until beef browns and vegetables are tender; drain.
2. Stir in tomatoes and next 5 ingredients and simmer, uncovered 15 minutes.
3. Add beans and cook 10 more minutes or until thoroughly heated.
4. Garnish with cheese, green onions, and sour cream if desired.
2. Stir in tomatoes and next 5 ingredients and simmer, uncovered 15 minutes.
3. Add beans and cook 10 more minutes or until thoroughly heated.
4. Garnish with cheese, green onions, and sour cream if desired.
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Awesome Blueberry Muffins with a Secret Ingredient: Blueberry Banana Muffins
January 18, 2010
I’m always looking for a great Blueberry Muffin recipe. These have a secret ingredient, bananas. This recipe for Blueberry-Banana Muffins is awesome and even better than original blueberry muffins. My daughter and I made these this afternoon when she was sick. Making these together and then tasting them, perked her up in no time. Enjoy these for breakfast, a snack or light dessert.
Blueberry-Banana Muffins
Prep:
15 minutes
Cook:
20 minutes
Yield:
18 regular muffins and 36 mini muffins
Ingredients
3 cups all-purpose or whole wheat flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
3/4 cup skim milk
3/4 cup butter, melted
1 large ripe banana, mashed
1 teaspoon vanilla extract
2 cups fresh blueberries
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
3/4 cup skim milk
3/4 cup butter, melted
1 large ripe banana, mashed
1 teaspoon vanilla extract
2 cups fresh blueberries
Preparation
1. Preheat oven to 375°F.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
2. Beat eggs, milk, butter, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries. Lightly grease 18 regular-size or 36 mini muffin cups. Scoop batter evenly into muffins cups (I used a cookie scoop).
3. Bake regular size muffins at 375F for 18 to 20 minutes. For mini muffins, (bake at 350F for 14 to 15 minutes) or until toothpick inserted in centers comes out clean. Cool on a wire rack 10 minutes; remove from pans and cool completely.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
2. Beat eggs, milk, butter, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries. Lightly grease 18 regular-size or 36 mini muffin cups. Scoop batter evenly into muffins cups (I used a cookie scoop).
3. Bake regular size muffins at 375F for 18 to 20 minutes. For mini muffins, (bake at 350F for 14 to 15 minutes) or until toothpick inserted in centers comes out clean. Cool on a wire rack 10 minutes; remove from pans and cool completely.
4 Responses to “Awesome Blueberry Muffins with a Secret Ingredient: Blueberry Banana Muffins”
Alec Lewis says:
January, 18 2010at 07:25 pm
These muffins were so addictive! I couldn't even tell the banana was in there, but i loved them!
Mark Thompson says:
June, 14 2010at 07:25 am
These ARE awesome! I just made a batch, and couldn't be happier. They came out perfectly. Thanks for the recipe.
Carol says:
January, 22 2010at 10:50 am
In the blueberry-banana muffins...is it 3/4 CUP butter? Recipe doesn't say 3/4 of what measurement.
Alison Lewis says:
January, 22 2010at 10:56 am
3/4 cup butter
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Easy Weeknight Family Favorite: Baked Penne
January 17, 2010
My kids love pasta for dinner especially when it’s made with penne noodles. I thew this recipe together in no time, and they went crazy over it. It’s as simple and basic as can be, but it is a true family pleaser.
Baked Penne
Prep:
15 minutes
Cook:
40 minutes
Yield:
4 servings
Ingredients
1 pound ziti
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh basil (optional)
1 (26-ounce) jar pasta sauce (I like Paul Newman's Marinara)
1 (15-ounce) container ricotta
1 cup grated mozzarella
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh basil (optional)
1 (26-ounce) jar pasta sauce (I like Paul Newman's Marinara)
1 (15-ounce) container ricotta
1 cup grated mozzarella
Preparation
1. Cook the pasta according to the package instructions.
2. Heat oven to 400° F.
3. In a large pot, cook beef over medium-low heat until beef is browned, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and basil (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the ricotta and toss again. Spread the mixture into a lightly greased 9-by-13-inch baking dish. Top with mozzarella and bake 20 minutes or until mozzarella melts.
2. Heat oven to 400° F.
3. In a large pot, cook beef over medium-low heat until beef is browned, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and basil (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the ricotta and toss again. Spread the mixture into a lightly greased 9-by-13-inch baking dish. Top with mozzarella and bake 20 minutes or until mozzarella melts.
One Response to “Easy Weeknight Family Favorite: Baked Penne”
zachary says:
January, 18 2010at 08:39 am
Could you make it again cause it was really really good
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Healthy and Flavorful Stuffed Baked Potatoes
January 13, 2010
Sometime it feels like sides dishes get left out, and people ask me all the time for side dish ideas. These Stuffed Potatoes are low-fat and easy to make. The touch of Greek Yogurt and Gruyere add great flavor and texture. They go perfect with meat, fish or pork, and best of all, the kids love them. See me on Thursday 11:30 central time on NBC 13 “Daytime Alabama” making a few of my favorite side dish recipes.
Stuffed Potatoes with Gruyere
Prep:
20 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
4 (8-ounce) baking potatoes
2 teaspoons butter
2 cloves garlic, minced
1/2 cup skim milk
1/2 cup nonfat Greek yogurt
1 cup (2 ounces) shredded Gruyère or swiss cheese, divided
1 tablespoon chopped fresh Italian parsley
1/4 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
2 teaspoons butter
2 cloves garlic, minced
1/2 cup skim milk
1/2 cup nonfat Greek yogurt
1 cup (2 ounces) shredded Gruyère or swiss cheese, divided
1 tablespoon chopped fresh Italian parsley
1/4 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
Preparation
1. Preheat oven to 500°.
2. Pierce the potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Cover potatoes with damp paper towels. Microwave potatoes at high 12 minutes or until done, rearranging after 6 minutes. Let stand 2 minutes. Split open potatoes; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve shells; set pulp aside.
3. Heat butter in a small skillet over medium-high heat. Add garlic; sauté 30 seconds. Add milk; bring to a simmer. Pour milk mixture over potato pulp. Add 1/4 cup cheese and remaining ingredients, mixing well. Stuff shells with potato mixture. Sprinkle evenly with 1/4 cup cheese. Bake at 500° for 8 minutes or until the cheese begins to brown.
2. Pierce the potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Cover potatoes with damp paper towels. Microwave potatoes at high 12 minutes or until done, rearranging after 6 minutes. Let stand 2 minutes. Split open potatoes; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve shells; set pulp aside.
3. Heat butter in a small skillet over medium-high heat. Add garlic; sauté 30 seconds. Add milk; bring to a simmer. Pour milk mixture over potato pulp. Add 1/4 cup cheese and remaining ingredients, mixing well. Stuff shells with potato mixture. Sprinkle evenly with 1/4 cup cheese. Bake at 500° for 8 minutes or until the cheese begins to brown.
One Response to “Healthy and Flavorful Stuffed Baked Potatoes”
Margaret Darnell says:
April, 14 2010at 08:14 pm
These stuffed potatoes were great! I also made a little extra potato mixture and mixed it with meat and made empanadas with it! It was just as good the 2nd time around.:D