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

SMITH'S HOT DOGS AND GREEK SAUCE FROM ERIE,PA

Well by now you all know that I love hot dogs.  I thought I would tell you about Smith's hot dogs made in Erie,PA.  These are one of the best hot dogs around, when we go to visit family we make sure we bring back plenty of hot dogs and Ox Roast (not really ox) for the delicious taste of the county fair. More on the Ox Roast sandwich later, right now we're talking Hot Dogs!!

These hot dogs are flavorful, made of the finest quality beef and pork, and are topped off with a "snap" with each bite. Smith Provision Co., Inc. is a manufacturer of premium quality wieners, sausages, deli meats, bacon and award winning hams located in Erie, Pennsylvania where it is owned and operated by the Weber family. If you would like to try your own Smiths hot dog visit the website http://www.smithhotdogs.com/ These nice folks will be happy to ship some to you.  Erie also has Greek sauce, this is kind of like a coney sauce but this is much better in my opinion and has a little kick to it.  Here is my family recipe for Greek sauce that my dad would sell in one of his bars he used to own in Erie.  I hope you enjoy it as much as we did.

Alex's Greek Sauce from Erie,PA                                   

1 pound hamburger
2 chopped onions OR 1/2 tsp onion salt and 1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp sweet basil
1/2 tsp cayenne pepper
1/2 tsp garlic salt
1/2 tsp cumin powder
1/2 tsp black pepper
1/2 tsp salt
1 small can tomato sauce
3/4 cup water
Put everything into a crock pot ( DO NOT BROWN BEEF FIRST) cook all day on low or 1/2 day on high. Enjoy on your hot dog!!

Enjoy!
Allison
http://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

Grilled steak with Chimichurri sauce

Chimichurri is a sauce or marinade for meat typically attributed to Argentinian cuisine. but its consistency is really more like a pesto. The cool thing about chimichurri is that you can make it with almost anything once you get the idea. I’ve tried a few different recipes but I’ll share one with you here that my son gave me the other day. His wife is from Ecuador and instead of parsley he uses Cilantro

1 cup fresh cilantro (packed)
1 garlic clove
1/4 to 1/2 medium onion
Juice from 1 fresh lime
1/4 cup olive oil or more (You want a paste)
1/2 serrano pepper (optional, or use jalapeño)
Salt & pepper to taste

Put everything in your food processor and pulse (Except oil) then stream in the oil till smooth paste is formed rub onto your steaks ( My favorite is a Rib eye) let set till your ready to grill. I saved the leftover Chimichurri and used some the other day in my boiled potatoes like parsley potatoes but with a kick!
Enjoy!
Allison
http://allisonskitchen.blogspot.com

CRANBERRY ORANGE CHUTNEY

Well it's getting cold down here in Fl again tonight, so I have my fireplace lit and I can't believe it but my favorite radio station is playing Christmas Carols already, Did I miss Thanksgiving? Ha Ha
oh well I guess I'll go with the flow and start posting some Holiday Recipes. My mom would make Cranberry Orange Chutney this smells so good and she used to do it on top of the stove but it works great in the Microwave as well. This tart and tangy chutney goes well with turkey,chicken,or ham and is quick and easy.

CRANBERRY ORANGE CHUTNEY:

1 1/2 cups fresh or frozen cranberries
1 large orange, sectioned
1 cup firmly packed brown sugar
1/3 cup golden raisins
2 Tablespoons chopped onion
1 teaspoon finely chopped crystallized ginger
1/4 teaspoon cinnamon
MICROWAVE DIRECTIONS:
In 1 1/2 quart microwave-safe bowl, combine all ingredients, cover with waxed paper. Microwave on HIGH for 6 1/2 to 9 minutes or until cranberries pop open, stirring twice during cooking. Let stand until thickened and cool. Store in refrigerator. makes 2 cups.
This also makes a pretty hostess gift. just pack into a pretty glass jar.
Well I think I'll put on a pot of chicken soup it's still going to be cold tomorrow
Enjoy the Cranberry Orange Chutney
Allison
Allisons Kitchen