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Tuesday, September 25, 2012

BEST BAKED BEANS EVER!!!

Do you think you can't improve on your best baked bean recipe? Well think again my friends. We have been making this bean recipe for years and it is a HIT at any gathering. Your family will Love this. This can be a meal by itself with a nice crusty bread, or a fantastic side dish. Super duper easy, just put every thing in the crock pot and let er go.
Oh by the way I could not find a butter bean at the grocery store to save my soul. So just improvise if you have to I used northern beans instead.

HERE IS WHAT YOU NEED
1/2 lb ground beef and 1/2 cup chopped onion browned and drained
1/3 cup brown sugar
1/3 cup white sugar
1/4 cup BBQ sauce
  2 Tbsp. mustard
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. chili powder
1 16oz can kidney beans, drained
1 16oz can pork and beans, drained
1 16oz can butter beans, drained
Save sum of the juice from the beans in a small cup for later
Mix and but into the crock pot on low for about 2-3 hours till hot and bubbly. or if your in a real hurry mix and bake for 1 hour at 350 degrees
Use some of the liquid from the beans to add during cooking if you would like it a little more soupy. but don't add it right away till they cook for a while and you see the consistency. that's it they are done.
Enjoy!
Allison

Saturday, September 1, 2012

Amazing Steak Seasoning Recipe!!
We always seasoned our steaks at the Restaurant before they hit the grill and we do the same at home, I hope you enjoy this family recipe that we used for years at our restaurants.  Once you get all your ingredients together its super easy to make.
4 t Kosher Salt
2 t Paprika
1 1/2 t pepper
3/4 t of the following:
onion powder
garlic powder
cayenne pepper
coriander
turmeric
old bay
garlic salt
cumin
Put all ingredients into a jar and shake well. Use on steaks or roasts.
Enjoy!!
Allison
Allison's Kitchen

Sunday, July 29, 2012

DEVILED EGGS WITH NO MAYO

Well I was ready to make some deviled eggs, I had the eggs done and NO Mayo!! I looked at my eggs for a second then thought I will just make them with out the mayo. So one day if you find your out of mayo and want deviled eggs here is what I did.

I Started with 6 eggs,  mash the yolks with a fork.
Add a few shakes of Worcestershire Sauce
A little squeeze of mustard
A dash of garlic salt
1/2 a pack of splenda ( or you can use sugar )
A dash of celery salt
A dash of pepper
1 Tab of salad dressing ( I used Kens Sweet Vidalia Onion ) but I bet Ranch or Blue Cheese would work.
1 tsp. Tarragon
2 Tab melted butter
Stir well till smooth but into your egg and top with sliced olive and I sprinkled Old Bay on top/
Enjoy!
So the next time your out of Mayo give this a try they were just as yummy .

Enjoy! Hope your all having a great summer
Allison


Friday, June 1, 2012

EASY FRENCH BREAD

We are getting a lot of rain down here today, so I thought it would be a good day to post a blog about my easy French Bread. This recipe is for a 2 LB loaf and it comes out perfect every time.
I make this in my bread machine then bake it in the oven. You have to try this one its fantastic!

Ingredients:
1 1/2 cups water, at about 105 degrees
4 cups flour ( bread flour)
1 1/2 tsp salt I like kosher
2 1/2 tsp dry yeast

Directions:
Add the ingredients in the order your bread maker needs
For mine it's water first
Then I add 1/2 of the flour and the salt then the rest of the flour then the yeast on top
Set your machine for the Dough cycle.

When your dough is done take it out and cut dough in 1/2 on a floured board roll each 1/2 into a long rope.  Place on a greased baking sheet that has a little corn meal on it and cut small slits about 4 just through top to the bread.
Brush with ice water then cover with a tea towel and let rise for 1 hour then brush with egg wash and I like to sprinkle a little kosher salt on top of my bread before I bake it. If you want a softer crust brush with cream instead of egg wash.
Bake at 350 degrees for about 25-35 min.
Enjoy!
Allison


Saturday, April 21, 2012

PERNIL-PUERTO RICAN and CUBAN STYLE PORK BUTT/SHOULDER














I remember when I bought my first house in the Fl Keys it was a tiny little thing, and had a 6 foot tall fence all around it.
  One Sunday I was working out in my yard and The most amazing aroma was coming from my Cuban neighbors next door, well most of the day I enjoyed that smell till finally I could not take it any more, I went next door and asked them what that amazing smell was.  They laughed and asked me to come in and I was introduced to Pernil and black beans and rice,

That was a long time ago, and I still think of my wonderful Cuban neighbors and the many recipes they shared with me. This one involves a lot of garlic, so if you don't love garlic maybe you should just move on to another blog. I used to squeeze my own sour oranges and make my own marinade but Goya makes a wonderful Mojo that saves me lots of time.

Oh did I mention this takes at least 2 days to marinate? You can do it for just 3 hours but its soooo much better if you take the extra time.

Here is what you will need:

  • 1 Bone-In Pork Shoulder (5-10 Pounds depending on how many you want to feed) plus you will want extra for some yummy Cuban sandwiches



  • 5-8 Cloves garlic, sliced


  • Adobo by Goya (or a mixture of garlic power, onion powder, cumin, black pepper, salt and oregano)


  • 2 Bottles of Goya Mojo Marinade (or 2 Oranges and 1 Lime OR 1 Cup OJ and 2 Limes)


  • olive oil




  • Okay 2 days before your going to cook your Pernil but in a large bowl skin side up side up.
    Rub all over with olive oil. Then sprinkle very generously with the Goya Adobo and I mean be generous, this is one huge hunk of meat your seasoning.

    Now slice up your garlic and with a sharp knife cut slits and stuff with a slice of garlic all over the pork.

    Now pour your Mojo all over (Use the whole bottle, don't be shy!) cover and put in the fridge for at least 2 days turning once in a while so the mojo goes through the entire Pernil.

    THE BIG DAY!!

    This is going to take 8 or 9 hours of cook time so be prepared!!

    Put your Pernil in a roaster fat side up sprinkle with a little more adobo pour in more mojo and add a little chicken broth so you have about 2 inches of liquid in your roaster. Make sure you always have some liquid in the bottom of your roaster or you will have a real mess to clean up!!

    Heat your oven to 475 degrees. When the oven is hot but your pork in and cook uncovered for 1 hour.

    When the hour is over turn your oven down to 275 degrees and tent your pork with a little foil, cook like this for 8-9 hours. For the last hour remove the foil tent and allow the skin to crisp up.

     This will only get it so crisp so if you want to make Chicharron once your pork is done remove the skin and cut up and fry till crisp. ( This is wonderful to snack on try it)
    I have been making this every Christmas and Easter.

     YOU CAN'T OVERCOOK THE PERNIL IF YOU COOK IT THIS WAY.

    You will know when this is done it will just fall apart when you put a fork into it.
    I told my friend Hector that I was making Pernil and he said What? You are gringa you can't do that!!!  Ha Ha little does he know.
    ENJOY!
    Allison

    Saturday, February 11, 2012

    N.Y.J.O. NEW YORK JOE'S ONIONS

    As most of you know by now, I grew up in the Fl Keys, Marathon to be exact.
      And I think that you all know that I love hot dogs.... I know I know every time I tell people that I love hot dogs I get a ton of emails saying how bad they are for you, hey what can I say.
      I don't eat them every week but when I do I want a great one.
      That's why I want to tell you a little about N.Y. Joe. Joe Cachia lives in Islamorada Fl not far from Marathon, he is originally from Brooklyn N.Y. and he makes the most amazing Gourmet New York Style Onions that I have ever tasted.
     They have just the right amount of sweet and a little kick and the onions still have a nice firm texture to them. It would take me hours to make a onion sauce for my hot dogs,and it still would not turn our this good.

      But now I can just call Joe.  Don't limit yourself to just hot dogs these onions are great on steak, sausages,omelets our son put it in his sauteed shrimp the other night, I'm going to have to order more from Joe.
      I also want to let you all know that I was not paid to do this review for N.Y.J.O. We did receive 2 jars so that I could do my review. You can go to Joe's website http://nyjoesonions.com/ or you can call him up:
     New York Joe's Specialties, LLC.
    Islamorada, FL
    33036
    USA
    (786) 309-NYJO

    Now if you all don't mind I'm going back to my Hot dog!!!   ENJOY!! Allison

    Tuesday, February 7, 2012

    ROASTED CHICKEN THIGHS WITH PEACHES,BASIL AND GINGER

    Wow Hi everyone, I have been gone from my blog for quite a while, but I'm back now so lets get cooking!
    This recipe was given to me by one of the Disney chefs I work with I hope you enjoy it we did.
    1/2 lb hard peaches (1 large or 2-3 small)
    1-lb boneless skinless ck thighs cut into 1'' strips
    2- Tab olive oil
    2 Tab sherry
    2-Tab chopped fresh basil
    2-Garlic cloves minced
    1- inch long ginger root grated
    1/2-tsp kosher salt
    1/2-tsp black pepper
    Crusty bread or rice for serving
    preheat oven to 400
    slice peaches toss all in 9x13 pan except 1 Tab basil Roast till meat is cooked and peaches are soft about 20 min. sauce will be thin
    serve with bread to dip and garnish with basil
    Enjoy
    Allison