Spinach-Artichoke Macaroni and Cheese for “30 Days 30 Ways with Macaroni and Cheese
February 11, 2010
When I was asked to come up with a recipe for a new twist on Macaroni and Cheese for Wisconsin Cheese and their upcoming “Macaroni Blog” I was so excited. They asked what type of cheese I wanted to use in my recipe, and I quickly said, “Fontina”. Since my three kids love Spinach-Artichoke Dip, I thought I would combine a simple macaroni and cheese recipe with spinach and artichokes making a comforting, creamy dish.
Here’s how: Start by boiling the noodles. Combine half-and-half, milk, flour, sea salt and pepper. Stir in spinach, artichokes and Fontina. Pour in a lightly greased 13-x 9-inch baking dish and top with panko breadcrumbs, Parmesan cheese and melted butter. Bake in the oven and that’s it. This recipe is wonderful for a main or side dish. My kids loved it, and I think you will too!
Spinach-Artichoke Macaroni and Cheese
Prep:
20 minutes
Cook:
55 minutes
Yield:
8 to 10 servings
Ingredients
8 ounces uncooked elbow macaroni
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
Preparation
1. Preheat oven to 350°F. Bring a large pot of water to a boil, add pasta and cook according to package directions; drain well and set aside.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
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Great Valentine Ideas on Fashion Blog: Inspector Snew and Ingredients Inc.
February 08, 2010
My niece, Meredith, is a very talented college student at the University of Alabama. She writes an incredible fashion blog called http://inspectorsnew.wordpress.com. I always get great fashion ideas from her blog. Last week I was honored to have my Gluten Free Cookies featured among her great Valentine gifts. Check out her blog and the incredible work of a college student and my cookies below.
2 Responses to “Great Valentine Ideas on Fashion Blog: Inspector Snew and Ingredients Inc.”
JoAnna says:
February, 09 2010at 08:31 am
I couldn't get the link to work! :(
Alison Lewis says:
February, 09 2010at 11:11 am
Try again. It seems to be working now..
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Healthy Valentine Gift: Gluten-Free Valentine Cookies: 5 Days Left To Order
February 02, 2010
There’s only five days left to order Gluten-Free Valentine Cookies. They have been the rage and so popular! I’m so happy that everyone is so excited, and the response is so positive. If you want to try them, (and you live in Birmingham), head to Max’s Deli in the Collonade. They’re selling my cookies like “hotcakes”. Click on the link on the main page to right to order your cookies today. Thanks, Alison
One Response to “Healthy Valentine Gift: Gluten-Free Valentine Cookies: 5 Days Left To Order”
Carly Jayne Rullman says:
February, 03 2010at 01:08 am
I am such an advocate for these cookies—not just because Alison rocks, but because they are INCREDIBLE. I had the chance to sample them last week and fell in love. No wonder why they are being sold around Valentine's Day!
p.s. Richard, my dear boyfriend, will you please get me some? If you really love me, then you will.
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One Bowl, No Mixer Low-Fat Banana Bread with Greek Yogurt
January 11, 2010
My kids love Banana Bread so when we have overripe bananas they always get put to good use. My oldest son, Alec, has really taken to cooking lately (i hope he’s not going to be mad I wrote this). I was so busy in the kitchen tonight with lasagna and spaghetti that I said, “Why don’t you make it yourself?” He took a recipe of mine and modified it using no mixer, one bowl and stirred it all together at once. He substituted Greek yogurt for the buttermilk, and it came out great! He was so surprised and proud when it was came out of the oven, and I was really excited and impressed. It’s a great recipe. I hope it is one of many of his to come.
Low-Fat Banana Bread
Cook:
50 minutes
Yield:
12 to 14 servings
Ingredients
2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1/3 cup nonfat Greek yogurt (I used Fage)
1 teaspoon vanilla extract
Cooking spray
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1/3 cup nonfat Greek yogurt (I used Fage)
1 teaspoon vanilla extract
Cooking spray
Preparation
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
2 Responses to “One Bowl, No Mixer Low-Fat Banana Bread with Greek Yogurt”
Donna Askenazi says:
February, 09 2010at 09:34 am
I made this last night and it was awesome. Gave some to my neighbor's and everyone loved it.
Meal Makeover Mom Janice says:
January, 12 2010at 03:49 pm
Ooh, this looks so yummy! Now I know what to do with those overripe bananas on my counter! Love the addition of Greek yogurt.
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Winter Warm Up: Easy and Low-Fat Hot Chocolate
January 10, 2010
It’s so cold in the deep south, and I can’t wait until it warms up. I have missed running, tennis, and my kids miss playing outdoors. We drink a lot of hot apple cider and hot chocolate around my house lately. This Low-Fat Hot Chocolate recipe is great and really simple to make. Feel free to add cinnamon, coffee or any of your favorite liqueurs such as Baileys or Kahlua.
Low-Fat Hot Chocolate
Prep:
5 minutes
Yield:
2 servings
Ingredients
2 cups skim milk
4 teaspoons unsweetened cocoa powder
4 teaspoons sugar
4 teaspoons water
1/2 teaspoon pure vanilla extract
Mini Marshmallows, dark chocolate, cocoa powder (optional)
4 teaspoons unsweetened cocoa powder
4 teaspoons sugar
4 teaspoons water
1/2 teaspoon pure vanilla extract
Mini Marshmallows, dark chocolate, cocoa powder (optional)
Preparation
1. Heat the milk until just simmering. In a mug, combine the cocoa powder, sugar and water and stir to make a paste. Pour the milk into the mug and stir to mix well. Add the vanilla extract and stir. Grate a little dark chocolate on top, if desired.
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Ingredients, Inc. T-Shirts
December 28, 2009
My t-shirts have been selling like hot cakes (by word of mouth), and they are now available on my site. Click on the “Shop” page on my site for more information. I have NEW cotten thermal long sleeve shirts that are perfect for cold weather. Let me know if you’re interested. Thanks, Alison
One Response to “Ingredients, Inc. T-Shirts”
Karen says:
December, 30 2009at 10:42 pm
Hi, Allison. Out of curiousity, what would one of the long-sleeved tees cost?
Thanks,
Karen
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Last Minute Food Christmas Gifts: Curried Soup Mix
December 20, 2009
Everyone loves homemade food gifts so if you’re in a pinch with only a few more days, here’s a easy, healthy and pretty food gift. Curried Soup Mix is a great combination of lentils and spices. It makes a pretty presentation perfect for this time of year. It’s a true comforting soup ideal for this cold weather.
Curried Soup Mix
Prep:
20 minutes
Yield:
8 servings
Ingredients
2 (1 quart) jars with tight-fitting lids
1 pound red lentils
3 teaspoons sea salt
6 tablespoons minced dried onion
2 tablespoons curry powder
1 teaspoons garlic powder
1 pound green lentils
1/2 package (5-ounce) dried apple rings, cut into 1/2-inch pieces
2 tablespoons dried parsley leaves
1 pound red lentils
3 teaspoons sea salt
6 tablespoons minced dried onion
2 tablespoons curry powder
1 teaspoons garlic powder
1 pound green lentils
1/2 package (5-ounce) dried apple rings, cut into 1/2-inch pieces
2 tablespoons dried parsley leaves
Preparation
1. In bottom of each glass jar, place 8 ounces red lentils; top with 11/2 teaspoon salt, 3 tablespoons dried onion, 1 tablespoon curry powder, 1/2 teaspoon garlic powder, 1/2 pound green lentils, 1/2 cup apple pieces and 1 tablespoon dried parsley. Seal jars and store at room temperature up to 1 month.
2. Prepare labels with cooking instructions; attach to jars. Add to label before giving as a gift:
Place lentil soup mix in 3-quart saucepan with 7 cups water. Heat to boiling on high. Reduce heat to low; cover and simmer 20 to 30 minutes, stirring occasionally.
2. Prepare labels with cooking instructions; attach to jars. Add to label before giving as a gift:
Place lentil soup mix in 3-quart saucepan with 7 cups water. Heat to boiling on high. Reduce heat to low; cover and simmer 20 to 30 minutes, stirring occasionally.
2 Responses to “Last Minute Food Christmas Gifts: Curried Soup Mix”
Serena Norr says:
December, 24 2009at 01:07 pm
Hi Alison,
I love this idea and I posted on my weekly review of soup articles.
Check it out: http://seriouslysoupy.blogspot.com/2009/12/soup-in-newsa-weekly-rundown-of-all.html
Thanks for posting such a unique idea.
Happy Holidays.
Seriously Soupy Serena
Phoena says:
December, 22 2009at 01:14 am
Thank you for your sharing! If you do care about budget and don’t know how to choose gifts, shopping online and DIY gifts are also great ways to save money and find the best last-minute Christmas gifts. This year, I prepare to give my BF an Olympus digital camera. It's 10MP, but only for $20. When I found this from http://followsales.com, I was shocked for its unbelievable price! I also plan to write him a love letter. Both of the two gifts aren’t expensive at all, but I do think they’re unique and perfect gifts. Setting your budget, or else Christmas spending could kill your wallet!
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Talk of the Town Nashville: Chocolate Chipotle Cookies
December 10, 2009
Yesterday I has the awesome opportunity once again to be on “Talk of the Town Newschannel 5 in Nashville making this recipe for Chocolate Chipotle Cookies. I developed this recipe for Wisconsin Milk and Marketing Board and http://butterisbest.com working on a “regional holiday cookie” recipe project. This recipe represented the Southwest with the chipotle chocolate twist. Everyone at the station went wild over these cookies. They are wonderful for Christmas gifts or for a holiday cookie swap . Here’s the link from the television spot.
http://www.newschannel5.com/Global/category.asp?C=85286
Chocolate Chipotle Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
One Response to “Talk of the Town Nashville: Chocolate Chipotle Cookies”
Ginny Hutchinson says:
December, 11 2009at 08:11 am
Do you get the Chipotle seasoning at the regular grocery store or somewhere else?
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Creative Holiday Cookies: Fennel Pistachio Cookies
December 07, 2009
These Fennel-Pistachio Cookies are so delicious. I know it sounds a little strange, but the combination of fennel seeds, lemon zest, and amaretto, is incredible. See me on Tuesday morning CBS 42 in Birmingham on “Wake Up Alabama” between 6 and 7 a.m making Chipotle Chocolate Cookie as well as these and Cinnamon Chai cookies. I developed this recipe for http://butterisbest.com. Butter is great to use for holiday baking, especially cookies.
Fennel-Pistachio Cookies
Prep:
20 minutes
Cook:
10 minutes
Yield:
2 dozen
Ingredients
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 egg
2 tablespoons amaretto or almond extract
1 tablespoons lemon zest
1 1/2 teaspoons fennel seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pistachio nuts, chopped, plus extra for garnish (optional)
1 1/2 cups sugar
1 egg
2 tablespoons amaretto or almond extract
1 tablespoons lemon zest
1 1/2 teaspoons fennel seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pistachio nuts, chopped, plus extra for garnish (optional)
Preparation
1. Preheat oven to 350°F. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; mix well. Add egg; beat well. Add amaretto, lemon zest and fennel seeds; mix to combine.
2. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
3. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios.
4. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.
2. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
3. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios.
4. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.
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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!