CARAMELIZED FRENCH ONION DIP

One of my family members gave me this recipe, and I don't know if it's better to have warm when its just done or after a few days of sitting. I love it both ways, after it's been in the fridge(if it makes it there) let it warm up a bit before you eat it, This dip is addicting you will love it and it's worth the time to really cook the onions.

4 tablespoons (1/2 stick) salted butter

1 medium sweet onion, cut into 1/2-inch-thick rings

Fine sea salt and freshly ground black pepper

1 teaspoon honey

3 cloves garlic, chopped

1/4 cup dry vermouth or dry white wine

3/4 cup sour cream

1/4 cup (2 ounces) cream cheese, at room temperature

1 tablespoon finely chopped fresh chives, plus more for garnish

Dash of cayenne pepper

 

 

 

 

 

 

 

Add the butter to a larger heavy skillet.

Heat the skillet over medium-high heat. Add the onions, 3/4 teaspoon salt and 1/4 teaspoon pepper. Fry the onions, flipping them now and then, until they're dark on the edges, even black and crispy in spots, about 10 minutes. Add the honey and garlic and cook for 1 more minute. Add the vermouth, bring to a simmer and cook until the liquid thickens, about 3 minutes. Remove from the heat and let cool.
Put the sour cream and cream cheese in a mixing bowl and mix with a rubber spatula until smooth. Finely chop the fried onions on a cutting board and add them, along with their pan juices, to the cream cheese mixture. Stir in the chives. Add the cayenne and season with salt.
Transfer to a small bowl and garnish with more chives. (This can be made ahead of time and refrigerated.)

ENJOY!
Allison

Capt's Tavern Riverfront Grill

Well we have added The Capt's Tavern in Daytona Beach Fl to our list of places to go to sit by the water enjoy a cold one,watch the sunset, and enjoy some food
.
  This place has changed hands a lot of times, and this is the first time for us to stop in. We have heard some negative reviews about Capt's Tavern but as usual we decided to try it for ourselves.

  We we're really surprised we sat outside on the deck overlooking the water, our waiter was nice, even though he corrected my pronunciation of Spanakopita You say potato I say... Oh never mind.

  The food was good and the beer was cold, and the staff was very friendly.  I did feel they were a bit over dressed black pants white long sleeve shirt and a tie. for being in Daytona and in the heart of all the biker bars on Main St.

 It's a tropical place and we thought shorts and a tropical shirt would have gone more with the casual atmosphere. I hope the new owners stick around because we will definitely go back the next time we are in Daytona.

 They have a lot of Greek items on the menu also.  We had the Shrimp Ceviche  and the Spanakopita. both were very tasty, the view as the sun was setting was great.  So if you have tried this place in the past give them another try.  We think you will be surprised. They are located at the end of Main St. across from Boot Hill Saloon and next to Boot Hill Cemetery.
115 Main st
Daytona Beach Fl
386-256-4945
http://www.captstavern.com/

ENJOY!!
Allison

Frigidaire and Jennifer Garner team up for Save the Children

Hello Everyone,

I hope everyone is doing well, The rain is still coming down here in Fl but I still think it's much better than 10 below 0 and snow that my family in Indiana is having. As part of the Foodbuzz team I have been contacted to help spread the word about raising money for Save the Children and to rediscover the fun of cooking together… and do some good, too

Frigidaire and Jennifer Garner ( Frigidaire.com ) are teaming up to inspire families everywhere to get together in the kitchen and start cooking together. Starting today, parents can join in the Frigidaire Kids' Cooking Academy to get great recipes. It's the ultimate parent resource,featuring daily tips, tasty recipes and how-to videos starring chef and TV personality Mary Sue Milliken. All designed to help involve kids in the kitchen.

When they do, Frigidaire will donate $1 to Save the Children to help make sure that more children have access to healthy foods. and promote healthier lifestyles for children living in poverty in the United States.

Plus, to help spread the word, everyone who participates will be entered for a chance to win the daily prize, a kids' apron set, and the grand prize: a new Double Oven Range from Frigidaire.
Here is my own Kid friendly recipe for you to try:

COFFEE MUG CAKE


1 coffee mug
3 tbsp milk
3 tbsp oil

4tbsp. flour 3 tbsp choc. chips

4tbsp. sugar some nuts--optional

2tbsp baking cocoa small splash of vanilla

1 egg

Add dry ingredients to mug & mix well. Pour in milk, oil & egg & mix well. Add chips, nuts if using & vanilla, mix well. Place mug in microwave & cook for 3 min. on high. Allow to cool a little & tip out on plate if desired. Enjoy!!


So lets get cookin'! Head to http://www.maketimeforchange.com and get inspired to cook with your kids.
I'm also asking all of you to send this post to all your friends and family. Together we can help raise money for Save the Children. No Child should go hungry.

Thanks for all your help.
Allison
http://allisonskitchen.blogspot.com
Thanks to Everyone
Allison

ENGLISH IVY'S RESTAURANT INDIANAPOLIS IN

Hi everyone, Sorry I have not posted in a while, we've had a lot going on this month.
We had to go up to Indiana, and I'm really behind.  I wanted to share a great little restaurant that our nephews took us to right across from their town home.  ENGLISH IVY'S  is located in the beautiful Historic Saint Joseph Neighborhood, just a stone's throw from Downtown Indianapolis.  Such a nice comfortable place. Great atmosphere,everyone was so friendly and the place was decked out top to bottom for Christmas this is a very reasonable place to visit with daily food and drink specials.  I started with a  Bloody Mary (This was a meal in itself)

We all tried something different, so much fun to share!

GRANDMAS POT ROAST (YUM!!)

CILANTRO LIME CHICKEN (sorry about the pic that was a big Bloody Mary! ha ha)

PISTACHIO NUT CRUSTED TILAPIA

PHILLY CHEESE STEAK

JUST SOME OF THE DECORATIONS.
Well that's all for now If your ever in Indianapolis In try English Ivy's, Oh by the way Much thanks to all of my family for putting up with all the picture taking before they could eat!!
ENGLISH IVYS
944 N ALABAMA ST
INDIANAPOLIS, IN 46202
317-822-5070
http://www.englishivys.com/
Enjoy!
Allison
allisonskitchen.blogspot.com

Invite HORMEL to your next Dinner

Hi every one, The weather in fl is perfect right now, Beautiful days cool evenings, perfect for entertaining.

As part of the Foodbuzz Tastemaker program I received products from HORMEL.
So I invited family and friends together to enjoy a fall meal.
And i invite you to become familiar with all of Hormel's great tasting foods.
I made one appetizer, a potato and the main course and everyone brought a dish to share, I hope you enjoy my recipes we sure did and had a great time.
MINI PIZZAS WITH HORMEL TURKEY PEPPERONI MINIS:

 
 
 
 
 
 
 
 
Start with sandwich thins or you could use English muffins or pitas.

Add your favorite sauce, mozzarella cheese, and  garlic salt.  Top with Hormel minis bake at 400F till cheese is nice and melty, sprinkle with fresh pepper and fresh basil. The kids thought these little pepperonis were soooo cute.
ROASTED PORK LOIN WITH ROSEMARY AND GARLIC:

3 to 4 cloves of garlic chopped fine
3 T Fresh rosemary
2 T parsley
Kosher salt
Pepper
1 Hormel boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine to sart then more for gravy
Preheat oven to 350F
Crush garlic,rosemary salt and pepper and Parsley to make a paste.  Pierce meat in several places and press mixture into holes.  Rub meat with remaining garlic mix and olive oil let set in fridge for at least 1 hr to marinate.
Put Roast in pan add wine and cook till meat thermomater says 160 Turning and basting with pan juice.
Remove roast and let rest about 20 min. before you slice it.
Meanwhile add about 1 can of chicken broth to pan drippings add a little more wine and cook and loosen all the bits from the bottom of the pan.  Thicken with a little cornstarch mixed with water (about 2Tcornstarch with 2T water) cook and thicken adding more chicken broth or wine to make desiered consistancy taste and add S&P if needed
CHEESEY BACON POTATOES

Wow i can't tell you how many of these potatoes we use to make at our restaurants, every one loved them and we still make them a lot at home, these are super easy to make and you can make them ahead of time and heat on the grill or in the oven At the restaurant we would deep fry the skins then fill them with the stuffing but they are still wonderful just baking in the oven or heating on the grill.

1 potato makes 2 stuffed baked potatoes
so for every potato bake or microwave till just tender
slice in half while still hot hold each half in a kitchen towel and carefully scoop out the flesh be careful not to break the skin.
but both sides of potato into a micro safe bowl to this add 2T Butter and 2 slices of American cheese microwave till butter and cheese start to melt take a spoon and chop and mix potato mixture make sure cheese is melted all the way now scoop into each shell sprinkle with HORMEL bacon and chopped scallions or chives serve with sour cream.
Well that's it Thank you Hormel and Foodbuzz for a great day!
No matter if it's Breakfast, Lunch ,Dinner a snack or your next party Hormel procucts have you covered
Enjoy!
Allison
Allisonskitchen.blogspot.com

HYDE PARK PRIME STEAKHOUSE

Another one of our favorite spots in Daytona is the Hyde Park Prime Steakhouse located inside the Hilton Hotel next to the Ocean Walk Shops

They have one of the best Happy Hours on the beach!  From 4:30 to 6:30 they have $4.oo martinis and $5.00 Small plates and you can get a early meal for $19.95
We have been there four times now and the Bartenders are awesome. I usually get a dirty martini with blue cheese stuffed olives.  This last visit we shared the Twin Filet 3.5oz each with crispy onion straws the Lobster bisque,and the Gruyere Gratin Potatoes This comes with homemade hot pretzel bread and rolls.Yum Yum I have to watch myself from filling up on the bread basket.  We like to sit at the bar and enjoy the view of the beach through the panoramic windows. 
Fantastic view. Awesome service and great food you can't ask for anything better, oh yeah! I almost forgot
YOUR ON THE BEACH!!!!
Enjoy!
Allison
allisonskitchen.blogspot.com

REVIEW: EGGO REAL FRUIT PIZZAS

As part of the Foodbuzz Tastemaker program I received Kelloggs Eggo real fruit Pizzas to try and give my review of the product.

Well my husband and I are already a big fan of Eggo Waffles so we could not wait to try the fruit Pizzas.

Kellog's told me that they are a delicious combination of fruit and warm toasted granola on an oven baked cinnamon and maple flavored crust.  You can bake them in the oven(5-7 min) or you can pop them in the microwave (1-1 1/2 min) I decided to bake mine.

  It smelled great while baking, it had a nice crunch to the crust and the fruit was still plump and tart which went well with the yogurt and granola.

However, my husband and I exercise and watch what we eat so we shared this because they have 13g of fat and 62g of carbs (yikes!)  This did not have enough flavor and the satisfaction for me to have this to often due to the high fat and carb count.

Allison

allisonskitchen.blogspot.com

BASIL AND PISTACHIO PESTO

Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other two main ingredients are olive oil and pine nuts.
I like to make my basil with walnuts or pistachio nuts, here is my recipe for basil and pistachio pesto

2 cups packed fresh basil leaves

1 cloves garlic
1/2 cup pistachio nuts
2/3 cup extra-virgin olive oil, or more to have a smooth paste.
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Directions
Combine the basil, garlic, and pistachio nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add the rest of the oil as needed.
Use right away, or put into a air tight container and cover with a thin layer of oil cover and keep in the refrigerator for up to 2 weeks. Or store in freezer for months. Keeping the thin layer of olive oil on top of the pesto when storing will help to keep the green color
I love pesto over angel hair pasta, or put on chicken before grilling, or add some into your mayo for sandwiches.
Enjoy!
Allison
Allisonskitchen.blogspot.com

THE SUNSET GRILLE AND RAW BAR MARATHON FL

Hi everyone,
Just got back from a amazing vacation and found a new place to go in Marathon Fl
Great food, Awesome Drinks and a fantastic View


Makes the Sunset Grille and Raw Bar on the the new places to go the the Keys.Being from Marathon and growing up working at our family restaurant Adventure Island (Now called the Island ) what was the largest Tiki bar in Marathon at the time. I love Tiki Bars!! And this new one ROCKS!!

This is the best place to watch the sunset, sitting at the foot of the historic 7 mile bridge

The Service is top notch

the place is spotless, and i have not seen so many smiling employees since working at Disney World.This is a must stop when your in Marathon or on your way to key West.

The Sunset Grille and Raw Bar
7 Knights Key Blvd
Marathon, FL 33050
(305)396-7235



Well that's all for now. Check this place out!!
Allison
Allisons kitchen
http://allisonskitchen.blogspot.com/

Copycat Bonefish Grill bang bang shrimp by Todd Wilbur

Copycat Bonefish Grill Bang Bang Shrimp

Spicy Sauce:

1/2 cup mayonnaise

4 teaspoons chili garlic sauce (sambal sauce)

1 teaspoon granulated sugar

1/2 teaspoon rice vinegar
***********************
1 egg, beaten

1 cup milk
******************
3/4 cup all-purpose flour

1/2 cup panko breadcrumbs

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon rubbed (ground) sage

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

8 to 12 cups vegetable shortening or oil

16 to 18 medium shrimp, peeled and deveined
Garnish:

1 handful of mixed greens

1 green onion, chopped (green part only)



Combine all ingredients for chili sauce in a small bowl. Cover the sauce and set it aside for now.

Combine the beaten egg with milk in a shallow bowl. Mix flour, panko, salt, black pepper, sage, onion powder, garlic powder, and basil in another shallow bowl.

Heat shortening or oil to 350 degrees F. Use the amount of oil required by your fryer.

Bread the shrimp by first coating each with the breading. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the

coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.

When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden brown. Drain on a rack or paper towels. When all of the shrimp have been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed greens, then sprinkle the stack with chopped green onion.

*Serves 2 to 4 as an appetizer.
This is Todd Wilburs recipe that He created from scratch through many hours of trial and error. It is published in his book entitled "More Super Secret Restaurant Recipes" currently for sale at QVC.
We love the bang bang shrimp,and now we can make it at home, Thanks Todd
Enjoy!
Allison
Allisonskitchen.blogspot.com

ARTICHOKE DIP

here is a recipe from my new website http://kitchenrecipesite.com/ where you can go for free recipes . Rate and share them with your friends I hope you enjoy this neew site it's still a site in progress. so maybe some kinks but the recipes are all working.

Ingredients
14
oz
artichoke hearts, 1 cn, *
1/4
cup
parmesan cheese, grated
1/4
cup
romano cheese, grated
1
cup
mozzarella cheese, shredded
1
each
garlic clove, small, minced
1/2
cup
mayonnaise
1
paprika
Directions:
* The artichoke hearts should not be marinated artichoke Hearts. Justthe plain ones.Rinse and rain the artichoke hearts, then remove and discard the fuzzychokes. Chop the artichoke hearts. Mix all of the ingredients, blendingwell and place in a greased 1 1/2 quart casserole. Dust the top of themixture lightly with paprika. Bake at 325 degrees F. for 25 minutes andserve hot in a chafing dish.Makes about 3 cups of dip.SUGGESTED DIPPERS: French Or italian Bread, Water Crackers, Snow Peas,carrots, Salami Slices, Seafood Chunks

enjoy!

allison

AllisonsKitchen and now

http://www.kitchenrecipesite.com/

BAKED CHEESE WONTON CUPS

A friend of mine recently visited the Elliott House Bed and Breakfast in Shaver Lake Calif and sent me this recipe for Baked cheese wonton cups. I have not tried this recipe yet but it sounds good. if any one makes it before I do let me know how it turns out.Filling:2 green onions3 ou. cream cheese, cut in chunks1/3 cup mayonnaise 4 ou. grated cheddar cheese (or smoked gouda works well)2/3 cup crabmeat, (Can vary the recipe with bay shrimp or chopped mushroom for the filling2 tsp. Old Bay seasoning 1 tsp. fresh lemon juice 1/2 tsp. Essence of Emeril seasoning or something similarHeat oven to 350 degrees. Lightly spray 12 small muffin cups. Melt 1 tablespoon of butter and lightly brush each wonton pastry before pushing into muffin cups.Saute green onions. Melt cheeses and mayonnaise in pan. Add seasonings and lemon juice. Add filling (could be crab, shrimp, mushrooms) to heat only. Scoop into wonton cups. Bake 12-15 minutes until wontons are golden brown.E N J O Y !I think my husband will enjoy these because he loves crabmeat wontons and these are baked and not fried.
enjoy!
Allison
Allisons Kitchen

BEER CHEESE PRETZELS AND DIP

It's almost Super Bowl time, and I'm starting to think of some snacks. This is one of my husbands favorite recipes. And every time we take it to parties it gets rave revues so give it a try at your next party.

• 1 (16 ounce) package hot bread roll mix with yeast
• 1 cup shredded sharp Cheddar cheese
• 1 1/4 cups beer
• 1 egg, beaten
• 2 tablespoons kosher salt
• 1 (8 ounce) package cream cheese, diced and softened
• 1 (8 ounce) package processed cheese, cubed
• 3/4 teaspoon garlic powder
• 1/2 cup beer, room temperature

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.
3. In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.
4. Bake 25 minutes in the preheated oven, or until golden brown.
5. In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.

Enjoy!
Allison
Allisons Kitchen

MAGIC COCKTAIL MIX

Just the right blend of salt and sweet to go with your favorite witches brew!!!

.

6

cups unbuttered popped popcorn, lightly salted

1

cup pretzel nuggets

1

cup slivered almonds, toasted and lightly salted

1/4

cup (1/2 stick) butter

1/4

cup light corn syrup

3/4

cup firmly packed light brown sugar

1/3

cup red cinnamon candies

1

cup mini candy-coated chocolate pieces

3/4

cup sweetened dried cranberries

Preparation:

1.

Preheat oven to 250°F. Place popped popcorn in large bowl. Add pretzel nuggets and almonds; set aside. Lightly grease 2 large baking pans; set aside. In medium saucepan over low heat combine butter and corn syrup until melted; stir in brown sugar. Cook, stirring constantly, until sugar is melted and mixture comes to a boil. Boil mixture 5 minutes, stirring often. Remove from heat and add cinnamon candies, stirring until melted in. With lightly greased spatula, stir sugar mixture into popcorn mixture until evenly coated. Spread popcorn mixture in even layer in prepared pans. Bake 10 to 15 minutes, stirring every 5 minutes with lightly greased spoon to separate popcorn. Cool completely in pans on wire racks. In large bowl combine popcorn mixture, candy pieces and cranberries. Store in tightly covered container.
enjoy!
allisons kitchen

WITCHES HATS

Halloween is one of my favorite holidays, I love to see the kids in the costumes walking in the leaves My husband and I would always take our son out to Trick or Treat and my mom and dad would come over and pass out the candy we would always dress up along with our son and now he takes his kids out and he still dresses up along with the kids and we stay home and pass out the candy.It's not the same living in Fl I miss the Fall up north. so enjoy the recipe as I think about decorating for Halloween in my hot Fl weather, but I saw on the weather today that on Wed we may go down into the high 60's at night.

Ingredients:
1package crescent dinner rolls (8 rolls)
1/2teaspoon dried basil (optional)
16turkey pepperoni slices
3to 4 salami sticks, cut into 2-inch pieces
2cups pizza or marinara sauce

Preparation:
1.Preheat oven to 375°F.
2.Separate dough and place individual pieces on work surface. Gently shape each piece into long triangle. Sprinkle triangles evenly with basil, if desired.

3.Cut pepperoni pieces into crescent shapes using small cookie cutter or knife. (Each slice will make 2 crescents). Place 1 salami stick piece along base of each dough triangle. Partially roll up dough to cover salami and create brim of hat. Place 2 pepperoni crescents on top part of each hat; place on ungreased nonstick baking sheet. Bake 12 minutes or until golden brown at edges.

4.Meanwhile, warm sauce in small saucepan over low heat. Serve hats with warm sauce for dipping.

enjoy
allison
DON'T FORGET TO VISIT MY OTHER SITE momskitchen

GARLIC CHICPEA SPREAD

This is a easy appetizer i like to use toasted pita chips for dipping!

• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1/2 cup olive oil
• 2 tablespoons minced fresh parsley
• 1 tablespoon lemon juice
• 1 green onion, cut into three pieces
• 1 to 2 garlic cloves, peeled
• 1/4 teaspoon salt
• Assorted fresh vegetables and baked pita chips In a food processor, combine the first seven ingredients; cover and process until blended. Transfer to a bowl. Refrigerate until serving. Serve with vegetables and pita chips. Yield: 1-1/2 cups.