Super Foods Salad: Watermelon and Goat Cheese Arugula Salad
September 02, 2010
I wanted to make a great Labor Day salad, but wanted to include my favorite “super foods”. I tossed some fresh arugula with watermelon, blueberries, walnuts and goat cheese (I love Belle Chevre) and drizzled it with a little olive oil and balsamic vinegar. There you have it. Not only is this so beautiful to serve, but so healthy and incredibly delicious. Great for Labor Day or any day!
Watermelon and Goat Cheese Arugula Salad
Prep:
10 minutes
Yield:
4 to 6 servings
Ingredients
6 cups fresh arugula
2 cups cubed watermelon
111/3 cups blueberries
1/2 cup whole walnuts, toasted
1/2 cup crumbled goat cheese
Balsamic Vinegar and olive oil
Salt and pepper
2 cups cubed watermelon
111/3 cups blueberries
1/2 cup whole walnuts, toasted
1/2 cup crumbled goat cheese
Balsamic Vinegar and olive oil
Salt and pepper
Preparation
1. In a large mixing bowl, combine arugula, watermelon and blueberries. Sprinkle walnuts ands goat cheese over the top and toss gently. Drizzle with vinegar and oil; season with salt and pepper. Serve immediately.
No Responses to “Super Foods Salad: Watermelon and Goat Cheese Arugula Salad”
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Game Day and Labor Day Appetizer: Grilled Blue Corn Nachos
August 31, 2010
Since we are headed into Labor Day weekend and the start of college football season, I thought I would share one of my all time top requested recipes. College football here in Alabama is huge. As you may know, Alabama also won the National Championship last year. Alabama people are passionate about football, whether it’s Alabama, Auburn, or UAB, so parties, tailgating and food are super important. This recipe for Grilled Blue Corn Nachos is always a hit with friends during football season. I like to make these on the grill for that extra hint of grilled flavor. Feel free to bake them in the oven, and they still taste great!
Blue Corn Nachos
Prep:
20 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
1 tablespoon butter
1 medium Vidalia onion, sliced
1 red bell pepper, seeded and sliced into thin strips
1 cup yellow corn
1 pound ground sirloin or ground round
2 tablespoons whole wheat or all-purpose flour
1 tablespoons smoked paprika
3/4 teaspoon kosher salt
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup reduced-sodium chicken or beef broth
Dash hot sauce
Dash Worcestershire sauce
1 red bell pepper
4 cups blue corn tortilla chips
11/2 cups shredded cheddar cheese
2 tablespoons sliced black olives
2 tablespoons sliced jalapeños
Sour cream and guacamole (optional)
1 medium Vidalia onion, sliced
1 red bell pepper, seeded and sliced into thin strips
1 cup yellow corn
1 pound ground sirloin or ground round
2 tablespoons whole wheat or all-purpose flour
1 tablespoons smoked paprika
3/4 teaspoon kosher salt
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup reduced-sodium chicken or beef broth
Dash hot sauce
Dash Worcestershire sauce
1 red bell pepper
4 cups blue corn tortilla chips
11/2 cups shredded cheddar cheese
2 tablespoons sliced black olives
2 tablespoons sliced jalapeños
Sour cream and guacamole (optional)
Preparation
1. In a large skillet, melt butter over medium heat. Saute onion 10 to 12 minutes or until soft and caramelized. Remove from skillet; set aside. Add red bell pepper to skillet and saute 3 minutes. Add corn and saute 2 more minutes or until bell pepper is tender. Remove vegetables from skillet and set aside.
2. For the Ground Beef: Saute beef in the same skillet 5 minutes or until browned. Add flour, paprika, salt, garlic powder, oregano, chili powder, black pepper and cayenne; stir to combine. Add broth, hot sauce and Worcestershire; stir to combine. Reduce heat to low and simmer 10 minutes. Season with salt and pepper to taste. Keep warm and set aside.
3. Preheat grill to medium (300°F to 350°F).
4. Place a large handful of chips onto a large grill rack coated with aluminum foil, plank or grill pan. Top with half of the Cheddar. Top with another layer of chips. Top with beef, onions, corn and bell pepper. Sprinkle with remaining cheese, olives and jalapeños. Grill, covered, 10 to 15 minutes or until cheese is fully melted. Serve with sour cream, guacamole, if desired.
Note: If you want to cook these indoors, bake in the oven on 350F for 10 to 15 minutes or until cheese is melted.
2. For the Ground Beef: Saute beef in the same skillet 5 minutes or until browned. Add flour, paprika, salt, garlic powder, oregano, chili powder, black pepper and cayenne; stir to combine. Add broth, hot sauce and Worcestershire; stir to combine. Reduce heat to low and simmer 10 minutes. Season with salt and pepper to taste. Keep warm and set aside.
3. Preheat grill to medium (300°F to 350°F).
4. Place a large handful of chips onto a large grill rack coated with aluminum foil, plank or grill pan. Top with half of the Cheddar. Top with another layer of chips. Top with beef, onions, corn and bell pepper. Sprinkle with remaining cheese, olives and jalapeños. Grill, covered, 10 to 15 minutes or until cheese is fully melted. Serve with sour cream, guacamole, if desired.
Note: If you want to cook these indoors, bake in the oven on 350F for 10 to 15 minutes or until cheese is melted.
6 Responses to “Game Day and Labor Day Appetizer: Grilled Blue Corn Nachos”
Elizabeth says:
September, 01 2010at 07:37 am
These look incredible! Love the grill idea!
Andrea says:
September, 01 2010at 07:38 am
Can't wait for football season! I am definately making these!
Mallory says:
September, 01 2010at 09:31 am
This looks great! Your photos are amazing!
Angie says:
September, 01 2010at 09:33 am
Never met a nacho I didn't like,and these sound fabulous!Forget tailgating(too much sharing)!I want these all to myself!
Brett says:
September, 01 2010at 10:34 am
My wife found this one first and forwarded to me today w/ 'yummmmmmmm' in the subject line.
Question: Would this spice combo for the ground beef work for a homemade taco seasoning?
Heather @ Side of Sneakers says:
September, 02 2010at 09:59 am
Oh my goodness- grilled nachos?!?!! I HAVE to try this. Nachos are probably one of my favorite things, and football is my favorite excuse to eat them all the time;)
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Summer Fest Easy Appetizer or Salad: Tomatoes with Basil Drizzle
August 24, 2010
I love serving fresh tomatoes this time of year instead of a salad. Since Summer Fest 2010 features tomatoes for its last week, I thought this was a perfect healthy and easy side dish or salad while tomatoes are at their peak. Add some thinly sliced mozzarella if you wish, or leave as is. This basil drizzle is also wonderful served over grilled chicken, steak, shrimp or pork. See Margaret and Away to Garden for more information on Summer Fest.
Fresh Tomatoes with Basil Drizzle
Prep:
10 minutes
Yield:
4 servings
Ingredients
2 cups packed fresh basil leaves
1/3 cup extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 garlic clove
2 vine ripe red tomatoes, thinly sliced
2 yellow tomatoes, thinly sliced
1/3 cup extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 garlic clove
2 vine ripe red tomatoes, thinly sliced
2 yellow tomatoes, thinly sliced
Preparation
1. In a blender or food processor, combine basil, olive oil, lemon juice, salt and garlic, blending until smooth. Drizzle over sliced tomatoes.
5 Responses to “Summer Fest Easy Appetizer or Salad: Tomatoes with Basil Drizzle”
Aimee @ Simple Bites says:
August, 25 2010at 08:26 am
Mmm, I am loving this summer fest theme! I actually have tons of basil to use up...so Lunch!
Here's what cooking in the tomato department over at Simple Bites:
Sow-Roasted Cherry Tomatoes!
http://www.simplebites.net/slow-roasted-cherry-tomatoes-a-simple-summer-appetizer/
14 Simple Ways to Enjoy Ripe Tomatoes:
http://www.simplebites.net/14-simple-ways-to-enjoy-ripe-tomatoes/
Enjoy!
marla {family fresh cooking} says:
August, 25 2010at 05:39 am
This is such a nice basil sauce to put over everything. I would enjoy it over fish, meats as well as these summer ripe tomatoes.
Here is my contribution to Summer Fest this week:
Bacon Guacamole Salsa
http://su.pr/1kaInH
Alison says:
August, 25 2010at 08:43 am
Yum! Nothing like keeping it simple to let the fresh flavors shine through.
Brett says:
August, 25 2010at 09:49 am
I love a simple, fresh dish. My first year w/ a little container garden and have another round of cherokee purple (I think that's what they're called) heirloom tomatoes coming in and fresh basil growing like crazy. We'll put this together when the tomatoes finish ripening.
Elizabeth says:
August, 26 2010at 11:53 am
I made this last night and it was incredible! Everyone was raving how simple but how fabulous it was!
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Light, Oven-Fried and Delicious: Panko-Crusted Fish Sticks
July 28, 2010
Since I was born and raised in the south, I can honestly say I have tried a lot of great fried foods. Over the years, I have worked hard to lighten some of my favorite southern dishes. These Panko-Crusted Fish Sticks have to be one of my favorites. When I made them recently, everyone was raving about them and begged for the recipe. Not only because they were so pretty, but the flavor was out of this world. I served them with this simple sauce, and dinnertime was a hit. These make a great appetizer or main dish for anytime during the year. This recipe also works great with chicken, cut into thin strips.
Panko-Crusted Fish Steaks
Prep:
10 minutes
Cook:
14 minutes
Yield:
4 servings
Ingredients
1/2 cup reduced-fat mayonnaise
2 tablespoons pickle relish
2 tablespoons capers
2 teaspoons chopped fresh dill
1 cup panko breadcrumbs (Japanese breadcrumbs)
1/2 teaspoons paprika
1 cup all-purpose or whole wheat flour
2 egg whites, lightly beaten
11/2 pound grouper or cod, cut into 11/4-inch slices
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons pickle relish
2 tablespoons capers
2 teaspoons chopped fresh dill
1 cup panko breadcrumbs (Japanese breadcrumbs)
1/2 teaspoons paprika
1 cup all-purpose or whole wheat flour
2 egg whites, lightly beaten
11/2 pound grouper or cod, cut into 11/4-inch slices
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Preparation
1. Combine mayonnaise, relish, capers and dill in a small bowl. Refrigerate until ready to serve.
2. Combine panko and paprika in a shallow dish. Place flour in another separate dish and egg whites in the third.
3. Season fish with salt and pepper. Dip fish in flour, then egg and dredge in panko mixture, pressing firmly to coat. Place on a large lightly greased baking sheet. Bake at 400F 10 to 12 minutes or until fish flakes evenly when tested with a fork. Serve with mayonnaise mixture
2. Combine panko and paprika in a shallow dish. Place flour in another separate dish and egg whites in the third.
3. Season fish with salt and pepper. Dip fish in flour, then egg and dredge in panko mixture, pressing firmly to coat. Place on a large lightly greased baking sheet. Bake at 400F 10 to 12 minutes or until fish flakes evenly when tested with a fork. Serve with mayonnaise mixture
5 Responses to “Light, Oven-Fried and Delicious: Panko-Crusted Fish Sticks”
Christine says:
July, 28 2010at 09:37 am
I agree with Marla. :) Thanks so much for another great recipe -- I've been looking for a healthy, tasty alternative to frozen fish sticks!
marla (family fresh cooking) says:
July, 28 2010at 08:07 am
Allison, your recipes are so simple yet filled with flavor and nutrition....just the way I like to cook! I can see why these fish sticks are a favorite :) xo
Jon E. Lewis says:
July, 28 2010at 10:03 am
The problem with these delicious recipes: They are like Lays potato chips: "You can't eat just one"
The kids and I were fighting over them until the plate was empty.
Sheila says:
August, 04 2010at 10:16 am
I am making this tonight - I love okra and normally I saute small whole okra - can't wait to try roasting them. Thanks for sharing.
Margo says:
July, 29 2010at 12:10 pm
This recipe sounds delish! I'm not fond of how unhealthy (not to mention pricey) frozen fish sticks are, so this looks like it would solve both problems. yay!
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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 . . .
18 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
Chef Chuck says:
August, 01 2010at 11:03 am
That is Great News!! Good Luck :)
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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Crisp, Fresh and Flavorful: Basil-Citrus Shrimp Salad
July 21, 2010
I’m on a main-dish salad kick this week since it’s so hot outside. I’m also so busy developing and testing recipes for a Christmas project for a major brand. It is so fun to think about Christmas and smell holiday dishes cooking in my kitchen in July. Testing heavier recipes for work makes me want something really light and healthy for dinner. This recipe is one of my favorites for this time of year. I love the freshness of grapefruit, oranges and basil served with the shrimp. When I make this, it’s gone within minutes. It’s very low in carbs, fat, calories and gluten-free.
Basil-Citrus Shrimp Salad
Prep:
20 minutes
Cook:
5 minutes
Yield:
4 to 6 servings
Ingredients
1 1/2 pounds unpeeled, medium-size shrimp (*Frozen shrimp, thawed may be used)
2 tablespoons diced shallots or purple onion
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground pepper
6 cups romaine lettuce leaves
1 cup pink grapefruit sections (about 1 large)
1 cup orange sections (about 1 large)
3 tablespoons chopped fresh basil
2 tablespoons diced shallots or purple onion
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground pepper
6 cups romaine lettuce leaves
1 cup pink grapefruit sections (about 1 large)
1 cup orange sections (about 1 large)
3 tablespoons chopped fresh basil
Preparation
1. Bring 11/2 quarts water to boiling. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel, devein, remove tails and chill.
2. In a large bowl combine shallots, lemon juice, Dijon and pepper. Add shrimp; tossing gently to coat.
3. Line a large serving bowl or platter with lettuce leaves and spoon shrimp in center. Add grapefruit and oranges; top with fresh basil.
2. In a large bowl combine shallots, lemon juice, Dijon and pepper. Add shrimp; tossing gently to coat.
3. Line a large serving bowl or platter with lettuce leaves and spoon shrimp in center. Add grapefruit and oranges; top with fresh basil.
2 Responses to “Crisp, Fresh and Flavorful: Basil-Citrus Shrimp Salad”
marla (family fresh cooking) says:
July, 21 2010at 08:47 am
Great addition of citrus in this salad. I usually have salads for lunch, will add this one to the menu! xo
Margo says:
July, 22 2010at 12:43 pm
This salad sounds refreshing. I'm having such fun collecting citrus recipes today - everyone has such great ideas. So when I make those scandalous citrus cupcakes, I can know that I have saved up come calories by eating this salad. Sounds like a win-win to me.
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Taste of Summer: Savory Tomato-Basil Pie
July 14, 2010
When I worked at Southern Living Magazine, we tested a lot of Tomato Pie recipes. I have been searching for one without mayonnaise that was lighter, healthier and still tasted great. My assistant, Alatia, told me about one that she made recently. This Tomato-Basil Pie is super easy, and it makes great use of summery fresh tomatoes and basil. My kids said it tasted similar to a pizza, and they loved it. This is a great recipe idea for a party appetizer, light main-dish dinner or lunch. Serve with a drizzle of balsamic if you like. It’s a true taste of summer.
Tomato-Basil Pie
Prep:
15 minutes
Cook:
25 to 30 minutes
Yield:
8 servings
Ingredients
1 (15 ounce) package refrigerate piecrust (see note below)
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
Preparation
1. Preheat oven to 350F.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
3 Responses to “Taste of Summer: Savory Tomato-Basil Pie”
DJ Waldow says:
July, 27 2010at 01:13 am
Alison - VERY excited for you! I already knew, but still PUMPED!
DJ Waldow
@djwaldow
DJ Waldow says:
July, 27 2010at 01:13 am
Oops. That comment was supposed to go on another post!
Elizabeth says:
July, 15 2010at 02:40 pm
Your blog is my ultimate favorite! Thanks for all your incredible creativity
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Girls Night Out: Tomato and Avocado with Boursin Appetizer
July 02, 2010
My friend, Kiel, just recently moved to Jacksonville, Florida, and she sent me some recipes from her “Girls Night Out” dinner. She and 10 of her friends get together every Tuesday night and alternate at their different houses trying new, fun and creative recipes. One night, they made Panini sandwiches and homemade tomato soup. Recently, they had an abundance of healthy, fresh salads. She sent me some of the recipes from her latest dinner. This Tomato-Avocado Appetizer with Boursin is such a breeze and tastes delish! It is so perfect for a crowd, especially during the summertime (such as this weekend for July 4th) celebrations. Thanks Kiel and your wonderful friends for sharing your recipes with me.
Tomato-Avocado and Boursin Appetizer
Prep:
20 minutes
Yield:
10 to 12 servings
Ingredients
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon honey
21/2 cups tomatoes, thinly sliced (about 4 medium)
1/2 (5.2-ounce) container Boursin cheese with garlic and herbs
2 cups avocados, pitted and thinly sliced (about 3 small)
Freshly chopped basil leaves (optional)
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon honey
21/2 cups tomatoes, thinly sliced (about 4 medium)
1/2 (5.2-ounce) container Boursin cheese with garlic and herbs
2 cups avocados, pitted and thinly sliced (about 3 small)
Freshly chopped basil leaves (optional)
Preparation
1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon, garlic and honey; set aside.
2. Place half of tomatoes slices on a large serving platter. Spread each slice with 2 teaspoons cheese. Top with 1 avocado slice and another tomato slice. Top with basil leaves. Continue assembling with remaining ingredients. Drizzle with balsamic vinegar mixture and top with additional chopped basil
Tip: feel free to substitute fresh Mozzarella for Boursin cheese
2. Place half of tomatoes slices on a large serving platter. Spread each slice with 2 teaspoons cheese. Top with 1 avocado slice and another tomato slice. Top with basil leaves. Continue assembling with remaining ingredients. Drizzle with balsamic vinegar mixture and top with additional chopped basil
Tip: feel free to substitute fresh Mozzarella for Boursin cheese
7 Responses to “Girls Night Out: Tomato and Avocado with Boursin Appetizer”
marla (family fresh cooking) says:
July, 03 2010at 07:42 am
Now that is my kind of appetizer....not fried, breaded or filled with stuff that will get me too full for dinner. I would put a few of those tomatoes on top of a salad with some bite sized pieces of chicken or fish & have a field day! That girl's night looks like a blast. xo
Alison Lewis says:
July, 10 2010at 05:21 pm
Niki, let me know how it comes out!
Kassady says:
July, 05 2010at 02:45 pm
How fun! I can't wait to try it. I know anythign Keil comes up with and you approve, must be amazing! :)
Kiel Gross says:
July, 02 2010at 07:35 pm
A great start to an amazing dinner and girls night at Liza's...so easy and so delicious!
Niki says:
July, 10 2010at 05:15 pm
Cute pics and recipe sounds good! I agree with Kassady-anything Kiel comes up with is bound to be good! Allison, I am actually about to make the corn-edamame salad.
Heather says:
July, 06 2010at 06:40 pm
Are there other names for hangar steak? Is that the same as london broil?
Jon Lewis says:
July, 02 2010at 12:48 pm
Now that's a cookout!!
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Easy Dinner Idea: Grilled Pizza with Basil, Mushrooms and Mini Pepperoni
June 29, 2010
I recently saw a pizza grill pan last week in the window at The Cook Store, a wonderful neighborhood cooking store where I live. I thought to myself, “I want that!”. I received one for a present shortly thereafter, and I was very excited (thanks @jon_lewis -twitter handle). I used it the other night when I was in a pinch as I was testing recipes for my upcoming book (Chipotle Pork Wraps with Slaw). My kids didn’t want that for dinner so I threw this Grilled Pizza with Basil, Mushrooms and Mini Turkey Pepperoni together for them. I ended up eating both (of course) because it turned out so great!
Grilled Pizza with Basil, Mushrooms and Mini Turkey Pepperoni
Prep:
10 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
1 (12-inch) thin or traditional pizza crust (I like Mama Marys)
1 tablespoon olive oil
3/4 cup marinara or pizza sauce
2 cups shredded mozzarella cheese
1/2 cup mini pepperoni slices
1/2 (8-ounce) container sliced fresh mushrooms
3 tablespoons chopped fresh basil
Crushed red pepper flakes, Parmesan cheese (optional)
1 tablespoon olive oil
3/4 cup marinara or pizza sauce
2 cups shredded mozzarella cheese
1/2 cup mini pepperoni slices
1/2 (8-ounce) container sliced fresh mushrooms
3 tablespoons chopped fresh basil
Crushed red pepper flakes, Parmesan cheese (optional)
Preparation
1. Preheat grill to medium-high heat.
2. Place pizza crust on pizza grill pan. Drizzle olive oil over pizza crust. Spread with marinara and top with cheese, pepperoni, mushrooms and basil.
3. Cook on preheated grill over indirect heat 10 to 12 minutes or until lightly browned and cheese is melted. Top with red pepper flakes and Parmesan, if desired.
2. Place pizza crust on pizza grill pan. Drizzle olive oil over pizza crust. Spread with marinara and top with cheese, pepperoni, mushrooms and basil.
3. Cook on preheated grill over indirect heat 10 to 12 minutes or until lightly browned and cheese is melted. Top with red pepper flakes and Parmesan, if desired.
2 Responses to “Easy Dinner Idea: Grilled Pizza with Basil, Mushrooms and Mini Pepperoni”
Jon Lewis says:
July, 01 2010at 11:07 am
This was a fifteen minute, easy and fabulous meal. The grill gives a pizza such a good flavor.
Alison Lewis says:
July, 01 2010at 11:09 am
Thanks again for the pan. The kids love it and it and making pizza is easier than ever!
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Incredible Pasta Salad: Vegetarian Pasta Salad
June 23, 2010
My kids love pasta salad, and always request it. This week my daughter, Leigh, and I threw this together. It was so delicious, fresh, healthy and gone in about 10 minutes. The photo got rave reviews on twitter and facebook when I posted it. Everyone was begging for the recipe. Here it is just in time for summer. It’s a cool and light idea when it’s so warm outside. Feel free to add cooked or grilled chicken if you like.
For the Sun-Dried tomatoes, I love “California Sun Dry Tomatoes” that come already julienne- cut.
Vegetarian Pasta Salad
Prep:
20 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
8 ounces uncooked rotini (corkscrew pasta) noodles
1/2 each red, green and yellow bell pepper, diced
1/2 cup julienne-cut sun-dried tomatoes packed in oil
3 tablespoons chopped fresh basil
1/3 cup freshly grated Parmesan cheese (I used Parmigiano Reggiano)
1/4 cup balsamic vinegar
1 to 2 tablespoons white wine vinegar
2 to 3 tablespoons oil from sun-dried tomatoes
Sea salt, freshly ground pepper to taste
1/2 each red, green and yellow bell pepper, diced
1/2 cup julienne-cut sun-dried tomatoes packed in oil
3 tablespoons chopped fresh basil
1/3 cup freshly grated Parmesan cheese (I used Parmigiano Reggiano)
1/4 cup balsamic vinegar
1 to 2 tablespoons white wine vinegar
2 to 3 tablespoons oil from sun-dried tomatoes
Sea salt, freshly ground pepper to taste
Preparation
1. Cook pasta according to package directions; drain and rinse with cold water. Set aside and let cool.
2. Combine pasta, and remaining ingredients in a large serving bowl, mixing well. Add salt and pepper to taste. Chill at least 30 minutes.
2. Combine pasta, and remaining ingredients in a large serving bowl, mixing well. Add salt and pepper to taste. Chill at least 30 minutes.
No Responses to “Incredible Pasta Salad: Vegetarian Pasta Salad”