Big Exciting News: My Upcoming Cookbook
July 26, 2010
I have some big news. Very big news!!! For those of you who have not heard, I am working on a cookbook, and the manuscript is due September 15th. It is more work than I ever imagined, and I can’t thank my kids, family and friends enough for their understanding during this busy time.
It is a very “big” book. When I say “big”, I mean it. 400 recipes. The book will be out spring 2011. It is a very exciting time, and I couldn’t have done any of this everyone’s awesome support. I cannot thank you enough.
I will blog more about it in the coming months. Stay tuned . . .
17 Responses to “Big Exciting News: My Upcoming Cookbook”
Christine says:
July, 28 2010at 09:38 am
Thank YOU, Alison -- greatly appreciated!
Caroline says:
July, 26 2010at 01:50 pm
The picture looks fabulous, will that be the cover shot?
Maria says:
July, 26 2010at 02:52 pm
Congrats!!!
marlynn says:
July, 27 2010at 09:24 am
congrats!!
marla (family fresh cooking) says:
July, 27 2010at 11:45 am
Oh my friend I am so proud of you. I know how much hard work, dedication & commitment it takes to work on such a HUGE project and be a mom. You rock! I can't wait to see & help you promote your book in September :) xo
Charlotte says:
July, 26 2010at 08:27 am
Congratulations! I just found your blog a few weeks ago and passed it on to my Mom. We have both tried several of your recipes and love it! When do you think the book will be ready for sale?
Alison Lewis says:
July, 26 2010at 08:33 am
Right now the publisher says early spring but I will blog about it more in the coming months. Official book title should be decided this week. Thanks for your support!
Christine says:
July, 26 2010at 09:30 am
Way to go, Alison -- how exciting! Even though I am always searching out recipes on the internet, nothing can compare to having a cookbook on the kitchen shelf. My daughter and I pull them out *all the time* to read and refer to. Looking forward to your cookbook!
Brett says:
July, 26 2010at 09:33 am
400 recipes? Wow! First, congratulations. Second, look forward to it. Third, the pictures of your food always make me hungry.
Alison Lewis says:
July, 26 2010at 09:33 am
Thanks Christine, and thanks for letting me share my recipes on your site http://quickmealhelp.com
Kathy says:
July, 26 2010at 09:44 am
Alison, All of your dedication and hard work is paying off. I can not wait to buy the cookbook. Every recipe that I've tried of yours has turned out perfect and tasty. It's sure to be my future "go-to" cookbook and one that I'll be giving as gifts.
zachary says:
July, 26 2010at 09:58 am
the supject was my idea
and i cant wait till it comes out
love,zachary
Alysa @ Inspired RD says:
July, 26 2010at 02:52 pm
Congratulations! I would like to do a cookbook in the future. I am sure it takes tons and tons of time and work. Can't wait to see it!
Alison Lewis says:
July, 26 2010at 03:22 pm
Caroline, it's one of the options but I haven't heard their final pick yet...
Leigh says:
July, 26 2010at 08:34 pm
I'm so exciting about our book! It's been fun to see all the recipes being tested in our kitchen! Good luck!
Andrea says:
July, 26 2010at 08:36 pm
I'm so excited about your upcoming book! I love your recipes, and I'm a big fan!
DJ Waldow says:
July, 27 2010at 01:14 am
Alison - VERY excited for you! I already knew, but still PUMPED!
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Healthy, Light and Easy: Roasted Vegetable Wraps
May 06, 2010
Roasted Vegetable Wraps are as good at they look. You can’t go wrong when you combine fresh Farmer’s Market produce such as squash, zucchini and bell peppers with fresh basil and goat cheese (Belle Chevre is my favorite). This is a light vegetarian lunch or dinner idea, and it’s so easy to prepare. As summer nears, feel free to grill the vegetables over medium heat on a lightly greased grill rack 3 to 5 minutes on a side. You can also warm the tortillas slightly 1 minute on each side.
Roasted Vegetable Wraps
Prep:
15 minutes
Cook:
30 minutes
Yield:
4 servings
Ingredients
1 large red bell peppers, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 red onion, chopped
1 yellow squash, sliced into 1/4-inch pieces
1 zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 cup balsamic vinegar, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 (8-inch) whole wheat or flour tortillas, warmed slightly
1/2 cup crumbled goat cheese
4 tablespoons chopped fresh basil leaves
1 yellow bell pepper, seeded and sliced
1 red onion, chopped
1 yellow squash, sliced into 1/4-inch pieces
1 zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 cup balsamic vinegar, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 (8-inch) whole wheat or flour tortillas, warmed slightly
1/2 cup crumbled goat cheese
4 tablespoons chopped fresh basil leaves
Preparation
1. Preheat oven to 500F.
2. On a large lightly greased baking sheet, place peppers, onion, squash and zucchini. Drizzle with 2 tablespoons olive oil and 2 tablespoons vinegar; sprinkle with salt and pepper. Cook 30 minutes or until tender; add remaining olive oil and vinegar, mixing well.
3. Assemble sandwiches by topping flour tortillas with vegetables. Top with goat cheese and basil; roll up.
2. On a large lightly greased baking sheet, place peppers, onion, squash and zucchini. Drizzle with 2 tablespoons olive oil and 2 tablespoons vinegar; sprinkle with salt and pepper. Cook 30 minutes or until tender; add remaining olive oil and vinegar, mixing well.
3. Assemble sandwiches by topping flour tortillas with vegetables. Top with goat cheese and basil; roll up.
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Spring Salads: Curry Chicken Salad
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
Ingredients
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 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
Preparation
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.
2 Responses to “Spring Salads: Curry Chicken Salad”
Amy Nabors says:
May, 04 2010at 11:46 am
Just saw the spot on Daytime Alabama. Looking forward to trying this salad and checking out more of you blog.
Alison Lewis says:
May, 04 2010at 11:48 am
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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Caprese Grilled Cheese
April 25, 2010
When I was asked to come up with a unique grilled cheese recipe for the Wisconsin Milk and Marketing Board and their “Grilled Cheese Academy“, I thought, why not take my spring favorite salad and make it a grilled cheese. Caprese Grilled Cheese is the simple combination of tomatoes, mozzarella, basil, balsamic vinegar and olive oil. I added avocado to mine. Feel free to use your favorite bread and any other ingredients you like.
Caprese Grilled Cheese
Prep:
15 minutes
Cook:
4 minutes
Yield:
4 servings
Ingredients
8 slices Challah or sour dough bread (1-inch thick)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
4 (1-ounce) slices fresh Wisconsin mozzarella cheese
2 (1-ounce) slices smoked Wisconsin mozzarella cheese
3 large fresh tomatoes, cut into thin slices
3/4 cup fresh basil leaves
2 avocado, pitted and thinly slices
Sea salt and freshly ground pepper
3 tablespoons olive oil
3 tablespoons balsamic vinegar
4 (1-ounce) slices fresh Wisconsin mozzarella cheese
2 (1-ounce) slices smoked Wisconsin mozzarella cheese
3 large fresh tomatoes, cut into thin slices
3/4 cup fresh basil leaves
2 avocado, pitted and thinly slices
Sea salt and freshly ground pepper
Preparation
1. Heat griddle or large sauté pan over medium heat. Brush one side of each bread slice with olive oil. Brush other side of bread with balsamic vinegar. Place bread, oil side down, on griddle. Layer mozzarella cheeses, tomato, basil and avocado, if desired. Season with salt and pepper, if desired. Cover with top halves of bread. Cook until bread is golden brown and cheese is slightly melted about 3 to 4 minutes, turning once during grilling. Repeat with remaining sandwiches, if needed.
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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.
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Low-Fat Sandwich Night: Dijon Peppercorn Wraps
October 05, 2009
If you’re like me, and you like to serve sandwiches for dinner, you’ll love these Dijon Peppercorn Wraps. I developed this recipe for Laura’s Lean Beef and with 223 calories, 7.3 grams of fat and 19 grams of protein, you can feel great eating these for dinner. Feel free to substitute chicken, but steak is great with the homemade Dijon sauce. This recipe is perfect if you have a hectic afternoon schedule (that’s me everyday with 3 kids).
Dijon Peppercorn Wraps
Prep:
15 minutes
Cook:
15 minutes
Yield:
6 servings
Ingredients
1/4 cup Dijon mustard, divided
1 tablespoon whole black peppercorns, crushed and divided
1 pound any steak cut (I like Ribeyes or New York Strips)
1/3 cup light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
3 plum tomatoes, chopped
1/2 small red onion, finely chopped
1/2 medium cucumber, halved and thinly sliced
6 low-fat flour tortillas
1 tablespoon whole black peppercorns, crushed and divided
1 pound any steak cut (I like Ribeyes or New York Strips)
1/3 cup light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
3 plum tomatoes, chopped
1/2 small red onion, finely chopped
1/2 medium cucumber, halved and thinly sliced
6 low-fat flour tortillas
Preparation
1. Stir together 2 tablespoons mustard and two-thirds of crushed peppercorns; rub evenly over beef. Cover and chill 2 hours.
2. Grill beef, covered with grill lid, over medium high heat (350° to 400°) for 5 minutes on each side or to desired degree of doneness. Let stand 10 minutes. Cut steak across the grain into thin slices.
3. Stir together mayonnaise, lemon juice, lemon rind, remaining 2 tablespoons mustard, and remaining one-third of crushed peppercorns.
4. Arrange beef slices evenly down center of each tortilla. Sprinkle evenly with tomato, onion, and cucumber. Top evenly with mayonnaise mixture, and roll up.
Broiling Directions
1. Broil steak 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or until desired degree of doneness. Cut steak across the grain into thin slices.
2. Grill beef, covered with grill lid, over medium high heat (350° to 400°) for 5 minutes on each side or to desired degree of doneness. Let stand 10 minutes. Cut steak across the grain into thin slices.
3. Stir together mayonnaise, lemon juice, lemon rind, remaining 2 tablespoons mustard, and remaining one-third of crushed peppercorns.
4. Arrange beef slices evenly down center of each tortilla. Sprinkle evenly with tomato, onion, and cucumber. Top evenly with mayonnaise mixture, and roll up.
Broiling Directions
1. Broil steak 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or until desired degree of doneness. Cut steak across the grain into thin slices.
One Response to “Low-Fat Sandwich Night: Dijon Peppercorn Wraps”
Nina says:
October, 06 2009at 06:50 pm
Mmmmm, this looks good. I am also excited to try the snack mix that you last posted. I have some medical issues right now (you can read about on my blog) and so I will have to hold off on that one. I would love ideas for bland soft diets.
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Simple Turkey Burgers with a Twist
March 22, 2009
I used to not be a fan of ground turkey, but because all of the recipe development jobs I have received requesting recipes for ground turkey, I have grown to love it. Even my three children have grown to love ground turkey, especially this recipe with guacamole and turkey bacon (some of their favorite ingredients). This recipe is so easy and flavorful, and I hope you will try it too. I am still in Chicago at the International Housewares show, but I miss Alabama and love light comforting recipes such as this one.
Turkey Burgers
Prep:
Prep: 10 minutes
Cook:
14 minutes
Yield:
Yield: 4 servings
Ingredients
11/4 lb. ground turkey
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
4 sourdough English muffins, toasted and cut in half
1/3 cup guacamole spread
4 tbsp. whole-grain mustard
4 slices bacon, cooked
1 medium tomato, thinly sliced
Lettuce, purple onion (optional)
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
4 sourdough English muffins, toasted and cut in half
1/3 cup guacamole spread
4 tbsp. whole-grain mustard
4 slices bacon, cooked
1 medium tomato, thinly sliced
Lettuce, purple onion (optional)
Preparation
1. Preheat grill.
2. Combine turkey, salt and pepper in a medium bowl; shape into 4 patties. Grill over medium-high heat 5 to 7 minutes one each side or until desired degree of doneness.
3. Serve on toasted English muffins with guacamole spread, mustard, bacon and tomato. Top with lettuce and purple onion, if desired.
2. Combine turkey, salt and pepper in a medium bowl; shape into 4 patties. Grill over medium-high heat 5 to 7 minutes one each side or until desired degree of doneness.
3. Serve on toasted English muffins with guacamole spread, mustard, bacon and tomato. Top with lettuce and purple onion, if desired.
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Dinner Tonight: Chicken Caesar Sandwiches
March 04, 2009
Using a rotisserie chicken is a life-saver for so many wonderful quick dinner recipes. I created this recipe since my 3 kids love Caesar Salads, and sometimes a delicious sandwich and a salad or side is all they want for dinner. The simple mixture of low-fat mayonnaise, garlic, fresh parsley, lemon juice and Parmesan create an incredibly flavorful spread for these sandwiches. In twenty minutes, dinner can be done, but this recipe is also great to serve for lunch on the weekends.
Caesar Salad Sandwiches
Prep: 20 minutes
Yield: 4 servings
Ingredients
1/2 cup low-fat mayonnaise
2 cloves garlic, minced
1/3 cup chopped fresh parsley
11/2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
3/4 cup freshly grated Parmesan cheese
2 cups thinly sliced, cooked chicken (I used rotisserie chicken)
1 (16-ounce) loaf Ciabatta bread (or French or Italian bread)
Romaine lettuce leaves
Tomatoes, purple onion (optional)
Preparation
1. Combine first 7 ingredients in a medium mixing bowl. Spread mayonnaise mixture evenly over cut sides of bread. Top evenly with chicken and lettuce; serve immediately. Top with tomatoes and purple onion, if desired.
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Shane Jordan says:
March, 04 2009at 01:26 pm
Oooh, this looks great! I can't wait to try it. I love Caesar!
alisonlewis says:
March, 04 2009at 01:27 pm
Thanks! It is good! I hope your week is going good! Alison
Kate, RD says:
March, 07 2009at 09:07 pm
I LOVE using rotisserie chicken as well! Thanks for this suggestion - I'll add it to the rotation. And, Happy Belated Birthday:-)