Memorial Day Break: Seashells on the Seashore
May 31, 2010
Forgive me. I have been out of touch on vacation and will get back to work as soon as I can with some new recipes and ideas. Things have been so busy, and it’s great to get a breather. I’m so happy that the beaches in Northwest Florida have stayed clear, and they are clearer than ever. My 9-year-old sorted his shells that he found today on a white towel. Honestly, I don’t ever remember the ocean here this clear, and my kids ever finding seashells with such ease.
2 Responses to “Memorial Day Break: Seashells on the Seashore”
Alison Lewis says:
June, 01 2010at 09:39 am
The beaches along 30A outside of Panama City (there's a new international airport there) are wonderful. Check out alysbeach.com, rosemarybeach.com watercolorresorts.com. I have stayed at all of them.
Christine says:
June, 01 2010at 06:01 am
Sounds delightful! I've always wanted to visit the beaches in FL -- do you have any recommendations for which ones to go to? Were you at any state parks? Thanks!
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New Year Dedication: To My Three Children
January 02, 2010
I’ve been thinking about writing this post for a while ever since this photo was taken. For those of you who know me, and know me well, you know what an unbelievably rough year this has been for me. It has been one of the most challenging and most difficult periods of my life. For those of you who know me only through my blog, I hope you will be understanding and patient with me as I admit that I have not given my blog the effort it truly deserves over the past few months.
This picture is what it’s all about for me. My three children have endured a lot this past year and have stuck by me and made me laugh and smile in really tough times. I don’t know how to thank them enough or my family and close friends who have truly been there for me through thick and thin (you know who you are). Also, thanks to all my subscribers for hanging in there with me though this. I hope the new year will bring all of us much health, happiness, peace, smiles, laughter and new beginnings. All the best, Alison
2 Responses to “New Year Dedication: To My Three Children”
Alison Lewis says:
January, 03 2010at 01:26 pm
Thanks so much Sheila! Happy new year to you! Alison
Sheila T says:
January, 03 2010at 01:21 pm
Alison - you are a inspiration to me and I'm sure many others that know you. You were truly amazing this past year. You accomplished so much in your professional life despite of the distractions that would immobilize most AND you were there for your children. What a sweet New Year' post and I know that 2010 is going to be great for your family - and I hope everyone else too. Happy New Year!
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Easy Holiday Food Gift: Butterscotch Bar Cookie Mix
November 30, 2009
I love to make homemade food gifts for Christmas and Hanukkah gifts, especially this year when everyone is trying to save money. This 4 ingredient food gift is as simple as can be and very economical. You can get the jars at any local store and even Walmart. Which ever you choose, this recipe is delicious, and everyone loves it. Happy December!
Butterscotch Bar Cookie Mix
Prep:
5 minutes
Cook:
25 minutes
Yield:
3 dozen
Ingredients
11/2 cups graham cracker crumbs
1 cup (6 ounces) semisweet chocolate morsels
2 cups (12 ounces) butterscotch morsles
1 cup chopped pecans or walnuts
1 cup (6 ounces) semisweet chocolate morsels
2 cups (12 ounces) butterscotch morsles
1 cup chopped pecans or walnuts
Preparation
1. Layer all ingredients in a 1-quart jar in order given; tightly seal. Makes 1 gift jar.
Chocolate Butterscotch Bar Cookies: Combine Chocolate Butterscotch Bar Mix and 1 (14-ounce) can sweetened condensed milk (you can use the low-fat). Press into a greased aluminum foil-lined 9-inch square pan. Bake at 350F for 30 to 35 minutes. Cool completely and cut into squares.
Chocolate Butterscotch Bar Cookies: Combine Chocolate Butterscotch Bar Mix and 1 (14-ounce) can sweetened condensed milk (you can use the low-fat). Press into a greased aluminum foil-lined 9-inch square pan. Bake at 350F for 30 to 35 minutes. Cool completely and cut into squares.
One Response to “Easy Holiday Food Gift: Butterscotch Bar Cookie Mix”
Susan Gilpin says:
December, 01 2009at 10:14 am
Alison, love the bar cookie idea. I will use this one!
Also want to use the wasabi-cranberry snack mix you posted a while back...I have misplaced the recipe. Could you please resend it to me. Thanks!
PS I'm doing meatloaf tomorrow night for dinner!
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Fall and Halloween Favorite: Pumpkin Chocolate Chip Pancakes
September 30, 2009
Pumpkin Chocolate Chip Pancakes are my kid’s favorite. This recipe is so simple and so delicious. This is a great fall or holiday breakfast idea. I love to use the Halloween Pancake Molds from Williams Sonoma which include a pumpkin, bat and cat shape. So cute and fun!
Pumpkin Chocolate Chip Pancakes
Prep:
10 minutes
Cook:
6 minutes
Yield:
10 servings
Ingredients
1 cup all-purpose or whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
11/4 cups skim milk
1 large egg
2 tablespoons butter
1/4 cup semisweet chocolate chips (optional)
Cooking spray
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
11/4 cups skim milk
1 large egg
2 tablespoons butter
1/4 cup semisweet chocolate chips (optional)
Cooking spray
Preparation
1. Whisk together first 6 ingredients in a large bowl. Combine milk, egg and butter in a separate bowl; add to flour mixture, and whisk just until blended. Transfer to a large measuring cup, and let stand 10 minutes. Stir in chocolate chips, if desired.
2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. (If you're using the Halloween molds, follow the package directions for cooking with the molds.)
2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. (If you're using the Halloween molds, follow the package directions for cooking with the molds.)
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Moo Shu Chicken on Daytime Alabama
September 29, 2009
This recipe for Moo Shu Chicken has been a hit ever since I posted it a few months ago. I will be preparing it Thursday, October 1st on NBC 13 “Daytime Alabama” at 11:30 a.m. Tune in and try this low carb awesome dish.
Moo Shu Chicken
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1/4 cup hoisin sauce
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, minced
1 teaspoon honey
2 pounds chicken breasts or chicken tenderloins, cut into 1-inch pieces
1 tablespoon vegetable oil
1 (16-ounce) package shredded cabbage with carrots coleslaw mix
1/3 cup lightly salted peanuts
Rice and/or flour tortillas (optional)
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, minced
1 teaspoon honey
2 pounds chicken breasts or chicken tenderloins, cut into 1-inch pieces
1 tablespoon vegetable oil
1 (16-ounce) package shredded cabbage with carrots coleslaw mix
1/3 cup lightly salted peanuts
Rice and/or flour tortillas (optional)
Preparation
1. Whisk together hoisin sauce and next 4 ingredients in a small bowl.
2. Cook chicken in hot vegetable oil in a large skillet over medium-high heat. Stir-fry chicken for 2 to 3 minutes or until chicken turns pink. Stir in sauce, cooking and stirring until thickened and bubbly. Cook and stir 2 more minutes. Add cabbage mixture, stirring until coated well. Top with peanuts and serve over rice or in warmed tortillas, if desired.
2. Cook chicken in hot vegetable oil in a large skillet over medium-high heat. Stir-fry chicken for 2 to 3 minutes or until chicken turns pink. Stir in sauce, cooking and stirring until thickened and bubbly. Cook and stir 2 more minutes. Add cabbage mixture, stirring until coated well. Top with peanuts and serve over rice or in warmed tortillas, if desired.
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Great Fall Comfort Food: My Favorite Lasagna
September 28, 2009
If you’re looking for a great Lasagna recipe, look no further. This one can’t be beat. I used egg whites and low-fat cottage cheese, trying to shed some fat. I also love to use whole wheat noodles. Enjoy for a large gathering, Sunday night dinner or just when you want to have leftovers during the week.
Three Cheese Lasagana
Prep:
25 minutes
Cook:
1 hour, 45 minutes
Yield:
8 to 10 servings
Ingredients
1 pound lean ground beef
1 pound Italian sausage, casings removed
3/4 cup chopped onion
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) tomato sauce
2 tbsp. dried parsley flakes, divided
1 tbsp. dried basil
3 cups low-fat cottage cheese
2 egg whites
1 cup grated Parmesan or Asiago cheese, divided
1 teaspoon dried oregano
1 (1-pound) package lasagna noodles, cooked
1 cup shredded mozzarella cheese
1 pound Italian sausage, casings removed
3/4 cup chopped onion
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) tomato sauce
2 tbsp. dried parsley flakes, divided
1 tbsp. dried basil
3 cups low-fat cottage cheese
2 egg whites
1 cup grated Parmesan or Asiago cheese, divided
1 teaspoon dried oregano
1 (1-pound) package lasagna noodles, cooked
1 cup shredded mozzarella cheese
Preparation
1. Cook and stir ground beef, sausage, onion and garlic in a large saucepan until beef is browned and onion is tender; drain.
2. Stir in tomatoes, sauce, 1 tablespoon parsley flakes and basil. Bring to boiling, stirring occasionally. Reduce heat; simmer, uncovered, 45 minutes to 1 hour or until mixture thickens.
3. Preheat oven to 350F. In a large bowl, combine cottage cheese, eggs, 1/2 cup Parmesan cheese, remaining parsley and oregano.
4. Reserve 1/2 cup of meat sauce. Spread one-fourth of remaining sauce in the bottom of an ungreased 9- x 13-inch baking pan. Top with one-fourth of the noodles and one-fourth of the cheese mixture. Repeat layers 3 more times. Spread reserved 1/2 cup meat sauce over top; sprinkle with remaining Parmesan cheese. Bake, uncovered, 30 minutes. Top with mozzarella and bake 15 minutes more.
2. Stir in tomatoes, sauce, 1 tablespoon parsley flakes and basil. Bring to boiling, stirring occasionally. Reduce heat; simmer, uncovered, 45 minutes to 1 hour or until mixture thickens.
3. Preheat oven to 350F. In a large bowl, combine cottage cheese, eggs, 1/2 cup Parmesan cheese, remaining parsley and oregano.
4. Reserve 1/2 cup of meat sauce. Spread one-fourth of remaining sauce in the bottom of an ungreased 9- x 13-inch baking pan. Top with one-fourth of the noodles and one-fourth of the cheese mixture. Repeat layers 3 more times. Spread reserved 1/2 cup meat sauce over top; sprinkle with remaining Parmesan cheese. Bake, uncovered, 30 minutes. Top with mozzarella and bake 15 minutes more.
2 Responses to “Great Fall Comfort Food: My Favorite Lasagna”
kathryn says:
September, 29 2009at 05:55 pm
Are the noodles pre-cooked before layering in dish with sauce?
Alison Lewis says:
September, 30 2009at 08:53 am
yes they are. Thanks! Alison
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True Fall Comfort Food: Shrimp-Cajun Sausage Casserole
September 24, 2009
I love to prepare Sunday night dinners this time of year. It’s one of the few nights that my three kids and I aren’t racing from cross country, to dance, to football practice, and we can actually sit down and eat together. Last week, I wanted something Cajun, yet comforting. I threw together this dish with some ingredients I had in my pantry and came out with this casserole. It’s perfect for fall and large dinners. Feel free to substitute chicken for the shrimp if you like.
Shrimp-Cajun Sausage Casserole
Prep:
25 minutes
Cook:
35 minutes
Yield:
6 servings
Ingredients
4 green onions, chopped
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon olive oil
11/2 cups fresh okra, sliced
1/2 to 1 teaspoon Cajun seasoning
1 (12-ounce) package Cajun or andouille sausage, sliced
1 pound peeled and deveined, large fresh shrimp
3 cups cooked basmati or long-grain rice
1 (10 3/4-ounce) can cream of shrimp soup
3/4 cup dry white wine
1/3 cup shaved Parmesan cheese
Garnish: fresh flat-leaf parsley sprigs
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon olive oil
11/2 cups fresh okra, sliced
1/2 to 1 teaspoon Cajun seasoning
1 (12-ounce) package Cajun or andouille sausage, sliced
1 pound peeled and deveined, large fresh shrimp
3 cups cooked basmati or long-grain rice
1 (10 3/4-ounce) can cream of shrimp soup
3/4 cup dry white wine
1/3 cup shaved Parmesan cheese
Garnish: fresh flat-leaf parsley sprigs
Preparation
1. Cook onion and next 3 ingredients in a hot oil; sauté 7 minutes or until tender. Stir in okra and Cajun seasoning; sauté 5 minutes. Add sausage and shrimp, and cook 3 minutes or until shrimp turn pink. Stir in rice, soup and white wine, stirring until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
2. Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish with fresh parsley, if desired.
2. Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish with fresh parsley, if desired.
2 Responses to “True Fall Comfort Food: Shrimp-Cajun Sausage Casserole”
Alison Lewis says:
September, 25 2009at 09:43 am
It's Cajun or andouille sausage
Molly Dennehy says:
September, 25 2009at 07:02 am
This recipe looks yummy - can't wait to try it! Not sure if this was an oversight, but what kind of sausage do you use - didn't see it listed in the recipe? Thanks for giving me new ideas for my picky eaters!
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Dinner Under 30 Minutes or Football Game Day Delight: Pizza Romano
September 23, 2009
I love to serve Pizza Romano for a quick weeknight dinner or even for weekend football game fare. There’s some great SEC football games this Thursday night and this weekend, so I thought I would offer up something that’s truly simple, low-fat and delicious. I love to use Laura’s Lean Beef for the beef in this recipe. Good luck to your favorite teams!
Pizza Romano
Prep:
15 minutes
Cook:
15 minutes
Yield:
6 to 8 servings
Ingredients
3/4 pound lean ground beef (I love Laura's Lean)
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 small onion, chopped
1/2 small green pepper, chopped
1/2 (8-ounce) package sliced fresh mushrooms
1 (12-inch) refrigerated or packaged pizza crust (I like Mama Mary's)
3/4 to 1 cup marinara or pizza sauce
1/4 cup chopped sun-dried tomatoes
3/4 (8-ounce) package shredded reduced-fat Mozzarella cheese
Crushed red pepper (optional)
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 small onion, chopped
1/2 small green pepper, chopped
1/2 (8-ounce) package sliced fresh mushrooms
1 (12-inch) refrigerated or packaged pizza crust (I like Mama Mary's)
3/4 to 1 cup marinara or pizza sauce
1/4 cup chopped sun-dried tomatoes
3/4 (8-ounce) package shredded reduced-fat Mozzarella cheese
Crushed red pepper (optional)
Preparation
1. Cook beef, garlic and Italian seasoning in a nonstick skillet about 5 minutes or until browned; drain and remove from skillet.
2. Add onion and bell pepper to skillet; sauté 2 minutes or until slightly tender.
3. Add mushrooms and sauté 1 minute more.
4. Spread crust with sauce; top with beef, onion, bell pepper, sun-dried tomatoes and cheese.
5. Bake at 450 F for 8 to 10 minutes or until cheese is melted. Sprinkle with crushed red pepper, if desired.
2. Add onion and bell pepper to skillet; sauté 2 minutes or until slightly tender.
3. Add mushrooms and sauté 1 minute more.
4. Spread crust with sauce; top with beef, onion, bell pepper, sun-dried tomatoes and cheese.
5. Bake at 450 F for 8 to 10 minutes or until cheese is melted. Sprinkle with crushed red pepper, if desired.
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Awesome Apricot Noodle Kugel Great for Brunches and Yom Kippur Break-the-Fast
September 21, 2009
For years, I have searched for the best Noodle Kugel (casserole) for brunches, holiday gatherings and for Yom Kippur. This recipe for Apricot Noodle Kugel is so awesome. I prepared it for a holiday cooking class two weeks ago, and everyone went wild over it. It’s so easy and really is just dump, mix and bake. It’s prefect when you want a sweet noodle casserole for any holiday or large family event.
Apricot Noodle Kugel
Prep:
20 minutes
Cook:
1 hour
Yield:
8 to 10 servings
Ingredients
4 large eggs
1 (16-ounce) container light sour cream
1 (12-ounce) container 2% cottage cheese
1 (8-ounce) package reduced-fat cream cheese, softened
1/2 cup sugar
1/2 cup butter, softened and divided
12 ounces wide egg noodles, cooked (I like "no yolk"
1 (16-ounce) jar apricot preserves
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 (16-ounce) container light sour cream
1 (12-ounce) container 2% cottage cheese
1 (8-ounce) package reduced-fat cream cheese, softened
1/2 cup sugar
1/2 cup butter, softened and divided
12 ounces wide egg noodles, cooked (I like "no yolk"
1 (16-ounce) jar apricot preserves
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Preparation
1. Combine first 5 ingredients and 1/4 cup butter in a large bowl, mixing well. Stir in noodles, mixing well. Spoon into a lightly greased 13- x 9-inch baking dish.
2. Combine remaining cup butter, apricot preserves, vanilla, and cinnamon in small saucepan; cook over medium heat, stirring occasionally until melted. Pour oven noodle mixture.
3. Bake at 350F for 1 hour or until golden brown.
2. Combine remaining cup butter, apricot preserves, vanilla, and cinnamon in small saucepan; cook over medium heat, stirring occasionally until melted. Pour oven noodle mixture.
3. Bake at 350F for 1 hour or until golden brown.
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Kid’s Healthy Snack: Homemade Granola Bars with No Nuts
September 20, 2009
When I was asked to teach a healthy snack cooking class Monday for a group of first and second grade boy scouts, I thought these Healthy Granola Bars would be ideal. These have no nuts and are so delicious. I am serving them with some homemade smoothies, perfect for an afternoon snack.
Homemade Granola Bars (No Nuts)
Prep:
25 minutes
Cook:
25 minutes
Yield:
10 to 12 servings
Ingredients
Cooking spray
11/4 cups dried apricots
1 cup dried figs
1 cup dried pineapple
1/2 cup dried cranberries
2 cups rolled oats
2 cups unsweetened gluten-free brown rice cereal (Erewhon's organic)
4 egg whites
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
11/4 cups dried apricots
1 cup dried figs
1 cup dried pineapple
1/2 cup dried cranberries
2 cups rolled oats
2 cups unsweetened gluten-free brown rice cereal (Erewhon's organic)
4 egg whites
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
Preparation
1. Preheat oven to 350F. Lightly grease a 13-x 9-inch metal baking dish with cooking spray.
2. Combine apricots, figs and pineapple in a a food processor; lightly pulse until chopped. Transfer to a large mixing bowl; add oats and cereal, stirring well.
3. In a separate bowl, combine egg whites, honey and remaining ingredients, stirring well. Add to apricot mixture, mixing until all mixture is coated.
4. Spread into prepared pan, pressing down gently. Bake for 20 to 25 minutes or until lightly browned. Allow to cool 30 minutes before slicing. Store in an airtight container for up to 5 days.
2. Combine apricots, figs and pineapple in a a food processor; lightly pulse until chopped. Transfer to a large mixing bowl; add oats and cereal, stirring well.
3. In a separate bowl, combine egg whites, honey and remaining ingredients, stirring well. Add to apricot mixture, mixing until all mixture is coated.
4. Spread into prepared pan, pressing down gently. Bake for 20 to 25 minutes or until lightly browned. Allow to cool 30 minutes before slicing. Store in an airtight container for up to 5 days.
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