May 16, 2010
Okay, so no recipe today. Sorry! I am on a busy, tight work deadline recipe testing and judging for Cheesechampionsonline.com recipe contest for Safeway Cheese USA. The winner receives a ”5-Day/5-Night Culinary Boot Camp” at The Culinary Institute. It’s an awesome project, shopping, recipe testing, evaluating and photographing some incredible entries that are as creative as delicious. I made these Cheddar Waffles with Applewood Bacon Butter this morning. Yesterday it was Apple Pepperjack Cornbread with Spicy Maple Glaze (yum!). Tonight it’s Crispy Fig & Prosciutto Pizza with Feta and Walnuts. I will let you know the winning recipe when I’m done.
Posted by Alison Lewis
Filed in: Breakfast, Recipes
Tags : Alison Lewis, alison lewis and cookbook author, alison lewis and ingredients inc and cookbook author, alison lewis and ingredients inc and television spokesperson, alison lewis and ingredients inc., alison lewis and ingredients inc. and sandwiches cookbook, apple wood bacon recipes, Bacon Butter recipe, bacon recipes, butter recipes, Cheddar Waffle recipes, cheddar waffles, Christmas Recipes, college recipes, Comfort Foods, fathers day recipes, Food, Food Consultant, food photographer, Food Professional, Food Stylist, holiday food, Holiday Recipes, ingredients, Ingredients Inc., mothers day recipes, pomegranate cheese cake recipes, recipe contest recipes, Recipe Developer, recipe developer and alison lewis and ingredients inc, recipe judging, recipe testing, Recipes, safeway cheese USA recipes, Thanksgiving recipes, waffle recipes
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May 03, 2010
I love Curry Chicken Salad, and this is one of my favorites. It’s really quick and easy because I like to use rotisserie chicken to simplify things. The combination of chutney, white wine, curry, cranberries and nuts flavor it to perfection. This recipe will be featured on Tuesday on NBC 13 “Daytime Alabama” at 11:30 a.m central time along with a few other wonderful spring salads. Take a look or check the website for the video.
Curried Chicken Salad
Prep:
25 minutes
Yield:
4 servings
3 cups chopped cooked chicken
1 cup good reduced-fat mayonnaise
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup diced celery (2 large stalks)
3 tablespoons chopped red onions
3 tablespoons dried cranberries
3 tablespoons golden raisins
3/4 chop chopped pecans or walnuts, toasted
Mixed greens, tortillas or crackers
1. Combine chicken, mayonnaise, wine, chutney, curry powder, celery, onion cranberries and golden raisins; and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the pecans and serve over mixed greens in a tortilla wrap or with crackers.
Posted by Alison Lewis
Filed in: Recipes, Salads, Sandwiches
Tags : Alison Lewis, alison lewis and birmingham magazine, alison lewis and ingredients inc and cookbook author, alison lewis and ingredients inc and tv spokesperson, alison lewis and sandwiches cookbook, birmingham magazine and recipes, chicken salad recipes, chicken salad wrap recipes, Christmas Recipes, chutney recipes, clean and easy recipes, college recipes, Comfort Foods, Cranberry Recipes, curry recipes, Easy Chicken Recipes, easy chicken salad recipes, easy curried chicken salad, fathers day recipes, Food, Food Consultant, Food gifts, food photographer, Food Professional, Food Stylist, golden raisin recipes, healthy food, Healthy recipes, holiday food, Holiday Recipes, http://www2.nbc13.com/vtm/daytime/, Inc., ingredients, low fat chicken salad recipes, Low-fat Recipes, Major Grey's recipes, mothers day recipes, nbc 13 daytime alabama and recipes, NBC and Alison Lewis and Ingredients, nbc and recipes, Recipe Developer, Recipes, red curry paste recipes, rotisserie chicken chicken salad recipes, rotisserie chicken recipes, Thanksgiving recipes
2 Responses to “Spring Salads: Curry Chicken Salad”
Amy Nabors says:
Just saw the spot on Daytime Alabama. Looking forward to trying this salad and checking out more of you blog.
Alison Lewis says:
Thanks so much for watching! Also see the May issue of Birmingham Magazine for a profile on me as well as recipes and my photography!
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November 12, 2009
My kids love shrimp, especially my oldest son, Alec. I can’t go wrong making shrimp at my house, and when it’s on a skewer, it’s even that much better. This recipe is so easy with the combination of lemon juice, Cajun seasoning, garlic and fresh parsley. It’s so flavorful perfect for football parties, Thanksgiving or Christmas appetizers or any weeknight main dish.
Cajun Shrimp Skewers
Prep:
15 minutes
Cook:
6 minutes
Yield:
6 to 8 servings
2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup chopped fresh Italian parsley
1 tablespoon grated lemon zest
2 or 3 cloves garlic, peeled and minced
1/2 teaspoon Cajun seasoning
1/2 teaspoon freshly ground pepper
Lemon wedges
1. Drizzle shrimp with olive oil and lemon juice; sprinkle with parsley, lemon zest, garlic, Cajun seasoning and pepper.
3. Cook shrimp skewers on a grill rack or grill pan over medium-high heat. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center about 4 to 6 minutes. Serve with lemon wedges to squeeze over shrimp.
Posted by Alison Lewis
Filed in: Appetizers, Recipes
Tags : Alison Lewis, appetizer recipes, appetizer shrimp recipes, Cajun seasoning recipes, Cajun shrimp skewers recipes, christmas appetizer recipes, Christmas Recipes, Christmas snacks, clean and easy recipes, college recipes, Comfort Foods, easy shrimp recipes, fast appetizer recipes, fathers day recipes, Food, Food Consultant, food photographer, Food Professional, Food Stylist, football party recipes, fuel plus fitness recipes, grill pan recipes, grilled shrimp recipes, healthy beef recipes, healthy food, Healthy recipes, holiday food, Holiday Recipes, homemade gifts, Ingredients Inc., Low-fat Recipes, lowfat appetizer recipes, mothers day recipes, Recipe Developer, Recipes, shrimp skewer picture, superbowl appetizer recipes, thanksgiving appetizer recipes, weeknight recipes, weight watcher recipes
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March 17, 2009
Coming up with five ingredient recipes can be really challenging as a Recipe Developer, especially when it comes to desserts. I love warm desserts such as cobblers and crisps. A crisp is a dessert of fruit that is topped with a crumbly pastry mixture, usually oats, brown sugar and butter. Using low-fat granola is a great way to cut down on the amount of ingredients. This recipe is very simple, low-fat, great for kids, and it works well in individual baking dishes, such as this clover for St. Patrick’s Day.
1. Saute pears over medium heat in a large saute pan coated with cooking spray 7 to 9 minutes or until slightly softened; stir in cinnamon.
2. Transfer to a lightly greased 11/2-quart baking dish. Stir in cranberries and honey, stirring well. Bake at 375F 20 to 25 minutes. Top with granola and cook 5 to 10 minutes more or until granola is lightly browned.
Posted by Alison Lewis
Filed in: Desserts, Food gifts, Holiday, Recipes
Tags : Alison Lewis, cherry recipes, Cobbler Recipes, Comfort Foods, Cooking Light, Cranberry Recipes, crisp recipes, Dessert, Desserts, Dried Cherry Recipes, five ingredient desserts, five ingredient recipes, Food, Food Consultant, Food gifts, Food Professional, Granola recipes, healthy food, Healthy recipes, holiday food, Holiday Recipes, Homemade Christmas gifts, homemade gifts, http://www.idisgranola.com, Ingredients Inc., Low-Fat Desserts, Low-fat Recipes, pear recipes, Pear-Cherry Crisp Recipe, Recipe Developer, Recipes, Saint Patrick's Day food, Saint Patrick's Day recipes, Southern Living, St. patrick's day desserts, St. Patrick's Day food, St. Patrick's Day recipes, Thanksgiving Desserts, weight watcher desserts, weight watcher recipes
One Response to “Five Ingredient Low-Fat Pear-Cherry Crisp for St. Patrick’s Day”
Kin says:
How much honey do you typically use?
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March 13, 2009
Instead of using pizza crust, why not try pita bread? This recipe is great topped with Italian sausage, green peppers and mushrooms, but feel free to use your own favorite toppings. These pizzas can also be grilled easily. Grill over medium heat 7 minutes or until cheese is melted and crust is lightly browned. Not only are these pizzas delicious, but they are economical and child-friendly.
Mushroom Pita Pizzas
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 servings
3/4 lb. spicy Italian sausage
1 cup marinara sauce
4 (6-inch) pita bread rounds
1 cup sliced fresh mushrooms
1 cup diced green bell pepper
11/3 cups shredded mozzarella cheese
1. Brown sausage in a medium pan over medium heat 5 minutes or until meat crumbles; drain, if needed
2. Spread each pita round with 1/4 cup marinara sauce. Top evenly with sausage, mushrooms, green pepper and cheese.
3. Bake at 350F 15 minutes or until pita is browned and cheese is melted.
Posted by Alison Lewis
Filed in: Appetizers, Food, Holiday, Main Dishes, Recipes
Tags : Alison Lewis, appetizer recipes, beef recipes, child-friendly recipes, Christmas Recipes, Comfort Foods, Cooking Light, easy recipes, economical recipes, Food, Food Consultant, Food Professional, frugal recipes, green pepper recipes, grilled pizza recipes, grilled Sausage Mushroom PIzza, grilling recipes, healthy children's recipes, healthy food, healthy kids recipes, healthy pizza recipes, Healthy recipes, holiday food, inexpensive recipes, ingredients, Ingredients Inc., light pizza recipes, Low budget dinner recipes, low-budget meals. low-budget recipes, low-fat pizza recipes, Low-fat Recipes, mushroom recipes, pita recipes, pizza pita recipe, pizza recipes, quick and easy pizza recipes, quick and easy recipes, Recipe Developer, Recipes, sausage and mushroom recipes, Sausage Mushroom PIta Pizza recipes, Sausage mushroom pizza, sausage recipes, Southern Living, twenty minute recipes, weight watcher recipes
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Donna Askenazi says:
Alison,
Wanted to know if you had any dinner recipes for Passover? I'm having a few families over during Passover for dinner one night and I'm trying to find something to make.
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March 12, 2009
This salad is so simple and so delicious! The combination of fresh spinach, basil, chopped pine nuts, turkey and Parmesan create an incredible healthy, fresh, main-dish salad. I served this salad for dinner, and it disappeared faster than I could blink. Serve it with your favorite vinaigrette or just a drizzle of red wine vinegar and olive oil. It has so many great flavors already, so it doesn’t need a lot of dressing. Welcome in spring with clean eating and this fresh salad.
Spinach-Turkey Salad
Prep:
15 minutes
Cook:
3 minutes
Yield:
4 servings
1 (5-ounce) package fresh baby spinach
11/2 cups chopped fresh basil
1/3 cup pine nuts, toasted
1/2 pound sliced deli turkey (I used cracked pepper turkey)
1/4 cup freshly shaved Parmesan cheese
Vinegar and oil or vinaigrette
1. Combine spinach, basil and pine nuts in a large salad bowl. Add turkey and cheese. Drizzle with dressing, tossing gently.
Posted by Alison Lewis
Filed in: Food, Holiday, Main Dishes, Recipes, Salads
Tags : Alison Lewis, Basil Recipes, basil salad, Christmas, Christmas Recipes, clean eating recipes, Comfort Foods, Cooking Light, Food, Food Consultant, Food gifts, Food Professional, fresh herb salads, healthy food, Healthy recipes, Holiday Recipes, ingredients, Ingredients Inc., light and healthy salad recipes, low-fat main dish recipes, Low-fat Recipes, low-fat salad recipes, low-fat salads, main-dish salad recipes, Parmesan recipes, pine nut recipes, pine nut salad, Recipe Developer, Recipes, Salad Recipes, Southern Living, Spinach Recipes, spinach salad recipes, spinach turkey salad, spring recipes, spring salads, Thanksgiving recipes, Turkey recipes, turkey salad recipes, weight watcher recipes, weight watcher salad recipes
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March 11, 2009
Since Saint Patrick’s Day is one week away, here’s a quick and easy dip that is sure to be a party pleaser. This low-fat, low-calorie delight is perfect for spring. It’s filled with fresh dill and fresh basil. Guests won’t believe that this dip is low-fat, and don’t tell them it took only 10 minutes to prepare.
Low-Fat Fresh Herb Dip
Prep:
10 minutes
Yield:
3 1/2 cups
1 (16-ounce) container light sour cream
1 cup low-fat mayonnaise
2 cloves garlic
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Fresh vegetables, crackers
1. Combine all ingredients in a container of a food processor; pulse until combine. Cover and chill. Serve with fresh vegetables or crackers.
Posted by Alison Lewis
Filed in: Appetizers, Food, Food gifts, Holiday, Recipes
Tags : Alison Lewis, appetizer recipes, Basil Recipes, Christmas Recipes, Comfort Foods, Cooking Light, dill recipes, Dips, dips with vegetables reicpes, Food, Food Consultant, Food gifts, Food Professional, fresh herb dip, healthy appetizers, healthy beef recipes, healthy dips, healthy food, Healthy recipes, healthy saint patricks day recipes, herb appetizers, herb dips, herb recipes, Holiday Recipes, Homemade Christmas gifts, homemade gifts, Ingredients Inc., Leigh and Me, light appetizers, light dips, low-fat appetizers, low-fat dips, Low-fat Recipes, quick and easy appetizers, quick and easy dips, Recipe Developer, Recipes, Saint Patrick, Saint Patrick's day appetizers, saint patrick's day dips, Saint Patrick's Day food, Saint Patrick's Day Party food, Saint Patrick's Day recipes, simple dips, Southern Living, St. Patrick, St. Patrick's Day appetizers, St. Patrick's Day dips, St. Patrick's Day food, St. Patrick's Day recipes, Thanksgiving recipes
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March 10, 2009
This is one of my all-time favorite dips, and it’s low in fat and so high in flavor! I have made this numerous times for parties and showers, but I brought it up to the baseball field for my son’s 5:30 game, and everyone went nuts over it. I like to use rehydrated sun-dried tomatoes that are already chopped. These are less fat since they’re not packed in oil, and they can be found in the produce section of your local grocery store. This recipe is so quick, light, simple and delicious. What else can you ask for?
Sun-Dried Tomato Dip
Prep:
10 minutes
Yield:
1 1/2 cups
1 (8-ounce) package low-fat cream cheese
1/2 cup low-fat mayonnaise
2 cloves garlic
1/2 cup sun-dried tomatoes
1 tablespoons chopped fresh basil
1. Combine all ingredients in a container of a food processor; process until combined. Serve with crackers or vegetables.
Posted by Alison Lewis
Filed in: Appetizers, Food, Holiday, Recipes
Tags : Alison Lewis, appetizer recipes, Appetizers, Christmas, christmas gift ideas, Christmas Recipes, Christmas snacks, Comfort Foods, Cooking Light, Dips, Food, Food Consultant, Food gifts, Food Professional, healthy beef recipes, healthy food, Healthy recipes, Homemade Christmas gifts, ingredients, Ingredients Inc., low-fat dips, low-fat party appetizers, low-fat party dips, Low-fat Recipes, low-fat shower recipes, party appetizers, party dips, Recipe Developer, Recipes, shower appetizers, Southern Living, sun-dried tomatoes, Thanksgiving recipes, weight watcher appetizers, weight watcher dips, weight watcher recipes
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March 06, 2009
We love making muffins at my house, and this recipe is completely simple. With only 109 calories and 3.5 grams of fat per serving, you won’t feel guilty eating these muffins. The combination of rapspberry and almond go so well together, but for those of you who prefer blueberries, feel free to substitute blueberry preserves.
Raspberry Almond Mini-Muffins
Prep:
20 minutes
Cook:
15 minutes
Yield:
24 muffins
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) melted butter or margarine
2/3 cup milk
1 egg
3/4 teaspoon almond extract
1/4 cup raspberry preserves
Powdered sugar (optional)
1. Preheat oven to 375°F. Combine flour, sugar, baking powder, salt and cinnamon in Classic Batter Bowl. Stir melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.
2. Spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Fill prepared muffin cups using Medium Scoop (1 scoop per muffin cup). Press approximately 1/2 teaspoon raspberry preserves into top of muffin batter. Gently fold batter over most of preserves.
3. Bake 13 to 15 minutes or until light golden brown or Cake Tester inserted in center comes out clean. Let cool in pan 5 minutes. Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar using Flour/Sugar Shaker, if desired.
Posted by Alison Lewis
Filed in: Breads, Breakfast, Food, Food gifts, Holiday, Recipes
Tags : Alison Lewis, Almond Recipes, Christmas desserts, christmas gift ideas, Christmas Recipes, Christmas snacks, Comfort Foods, Cooking Light, Dessert, Desserts, Food, Food Consultant, Food gifts, Food Professional, healthy food, healthy muffins, Holiday Recipes, Homemade Christmas gifts, homemade gifts, ingredients, Ingredients Inc., light muffins, low-fat muffins, Low-fat Recipes, mini muffin recipes, mothers day breakfast recipes, mothers day brunch recipes, mothers day food, mothers day recipes, muffin recipes, Raspberry Almond recipes, Raspberry Almond-Mini Muffins, raspberry raspberries, Recipe Developer, Recipes, Southern Living, spring desserts, spring muffins, weight watcher recipes
3 Responses to “Raspberry and Blueberry Almond Mini-Muffins”
jennifer says:
Not sure how my comment made it here....the above was for the blueberry frenchtoast
Alison Lewis says:
Thanks so much Jennifer! Glad you liked it!
Jennifer says:
Tried this Saturday. Made ahead Friday night and to be honest the amount of liquid scared me, but I trusted the recipe. Even Saturday morning, I still had a lot of liquid. Cooked it as directed and it was GREAT. This was the first recipe I had tried since I signed up for emails about a month ago. I look forward to trying more.
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March 05, 2009
Coming up with this recipe may seem simple to you because that’s what I thought when I submitted this recipe concept to a client for recipe development. Honestly, I made this recipe at least six times. I kept placing the strawberries in the blender and coming out with a fizzy product. It tasted great, but was very foamy and fizzy. The kids loved trying all the versions, but they even complained about all of the fizz. I realized that maybe I was making this too complicated trying create a lime simple syrup, different sugars, etc. until I realized why not just try chopping the strawberries in the food processor first and then stir them into simple limeade? This version worked great so I hope you will like it too.
Strawberry-Limeade
Prep:
10 minutes
Yield:
6 to 8 cups
1 (16-oz.) container strawberries, stems removed
1 (12-oz) can frozen limeade concentrate, undiluted
5 cup cold water
Fresh strawberries, fresh mint (optional)
1. Combine strawberries in a container of a food processor; light pulse until smooth. Pour in a strainer to strain pulp. Combine limemade and water in a large pitcher and stir until limeade dissolves. Stir in strawberries; pour over ice and garnish with fresh strawberries and mint, if desired.
Posted by Alison Lewis
Filed in: Beverages, Food, Recipes
Tags : Alison Lewis, beverage recipes, Comfort Foods, easy drinks, easy summer drinks, Food, Food Consultant, Food gifts, Food Professional, frozen limeade recipe, healthy food, Healthy recipes, Holiday Recipes, ingredients, Ingredients Inc., Leigh and Me, light beverages, lime recipes, limeade, limeade recipes, limemade, low-fat beverages, Low-fat Recipes, Recipe Developer, recipe development, Recipes, Southern Living, strawberry limeade recipes, strawberry limemade recipes, strawberry punch, strawberry recipes, summer beverages, weight watcher recipes
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Gregg says:
This totally reminded me of the cherry limeade from Winstead's, my favorite burger place back home. They pump a couple of squirts of the cherry syrup they use to make cherry Coca-Cola's into the bottom of a tall glass, add limeade and crushed ice and then top it off with a small scoop of lime sherbet. Delish.
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