HONEY, MANDRIN ORANGE AND MANGO GLAZED HAM

This Ham is very easy and makes a beautiful presentation! It does take some of your time because you have to baste it every 15 minutes while it bakes, but trust me it is well worth it!

The ingredients are very simple
Ham ( I used a 7 pound)
Honey ( about 1/3 cup)
2 T of Dijon Mustard
1- 11oz can of Mandarin Orange in light syrup
1/2 a cup of Wellsley Farms Caribbean Mango sauce ( This can be found at BJ's) or if you can't find this and mango sauce or orange marmalade will work nice.
ONE (1) DROP of CLOVE OIL ( I AM SERIOUS ABOUT THIS 1 DROP) or 1/4 teaspoon of ground clove.

Now line a roasting pan with foil ( trust me again on this one folks, I've learned from experience)
Place your Ham cut side down on the foil,
Now take a sharp knife and score your ham in a diamond pattern mix the honey,mustard and mango sauce and pour over the ham using a pastry brush get it all over. It will look like this.
Now pour the juice from the oranges over the ham. and save the orange segments for later.

Now bake in a pre heated 325 degree oven for about 2 hours. If you have a smaller Ham use the 15 min per lb. rule.
Now this is where you just cant set it and forget it YOU MUST baste the ham with the drippings every 15 min. The last 15 min add the orange segments. and now it will look like this

Now comes the real hard part, you must let it rest for another 15 min before you slice it!

Enjoy!

Allison

MY WORLD FAMOUS SPAGHETTI SAUCE

Well at least famous in my little world, Ha Ha. My 8 year old grandson had to call me on the phone and tell me that he ate 2 plates!!  Everyone I make this for just loves it so give it a try the next time you make spaghetti.
                                                         

1 lb. Italian sausage casings removed (mild or hot)
1-lb. ground beef
1- med onion chopped
4-garlic cloves minced
1-28oz can diced tomatoes
2-6oz cans tomato paste
2-15oz cans tomato sauce
2-cups of water, I rinse out all the cans to get every drop of goodness.
3-t basil
2-t parsley
2-T brown sugar
1-t salt
1/2-t red pepper flakes
1/4 cup good red wine( if you wouldn't drink it don't cook with it)
1-lb thin spaghetti ( we like Angel Hair)
parmesan cheese

In large, heavy stockpot, brown Italian sausage, and Ground beef breaking up as you stir.

2 Add onions and continue to cook, stirring occasionally until onions are softened.

3 Add garlic, tomatoes, tomato paste, tomato sauce and water.

4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

5 Stir well and barely bring to a boil.

6 Stir in red wine.

7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn. I cook mine on low and slow for at least 4 hours.

 

 8 Cook spaghetti according to package directions
 9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

I have made this in the crock pot also and just let it go on low all day. Heaven!

This is my base sauce, I sometimes add zucchini, mushrooms, whatever you want

Now just sit back and have a glass of wine and listen to all the complements.

Enjoy.
Allison





















                               

                          
                                                                                                                            

 

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

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

TO DIE FOR CROCK POT ROAST BEEF

Well with a name like this I had to try this recipe. This is so simple and very good make sure you have enough time for it to cook, because you have to cook it on low. and it takes 7-10 hours.  Put this on early in the morning and by dinner time your house smells wonderful.  This makes its own juice that you can thicken with a little corn starch, and serve with mashed pot and a side salad. Give this a try, it sounds a little odd but it is great.
1- 4 to 5 lb beef roast (any kind)
1 - pack brown gravy mix (dry)
1 - pack Italian salad dressing mix (dry)
1 - pack ranch dressing mix (dry)
Mix all seasoning together,rub all over roast, then just put the rest of the mix in the crock pot
pour 1/2 cup water, (That's all just 1/2 cup) down the side of the roast.
Cook on LOW for 7 to 10 hours depending on how big your roast is.  The roast is done when its fork tender.
That's It  This couldn't be easier,
Enjoy.

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

BREAKFAST BISCUITS

For a quick grab and go breakfast it doesn't get better than this! The kids will  love these little breakfast biscuits.

1. Roll out Hungry Jack Biscuits very flat.


2. Spray muffin pan

3. Place 1 biscuit in each muffin cup.

4. Fry sausage or bacon and place small amount in each biscuit cup.

5. Sprinkle each with chopped green onions or chives.

6. Mix about 3 eggs together and pour equally over meat/egg mixture.

(Don't overfill.!)

7. Place shredded cheese on top of egg mixture.

8. Pinch biscuits in on top slightly.

9. Bake at 400 for about 15 min.

10. Enjoy!
Allison
http://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

Pace Picante Sauce Loose Meat Sandwiches

Hi Everyone,
As part of Foodbuzz Tastemaker program I was sent Pace Picante sauce (medium) to try,  I have been making Loose meat sandwiches for some time and I decided to substitute Pace Picante sauce in place of the 1 cup of ketchup that I usually put in.  Wow this made a difference I took these to a pot luck and everyone wanted the recipe! So try substituting Pace in some of your recipes and see what happens you'll love it!

Did you know that in 1904 while people across the country were singing "Meet me in St. Louis" hamburger sandwiches were capturing the interest of people at the St.Louis World's Fair? They now dominate the American sandwich scene and every family has its own favorite versions. So here is a recipe for a different kind of burger.

Serve with french fries,carrot sticks,milk shakes and homemade cookies yum

1 1/2 lbs.ground beef

3 tblsp. shortening

1 branch celery,chopped

1 large onion,chopped

1 green pepper,chopped

1/2 can condensed tomato soup

1 c. ketchup  ( Replace with Pace Picante Sauce medium)  

1 T. celery seeds

1 1/2 tsp. salt

1/4 tsp.pepper

2 T. flour

1 T. brown sugar

1 T. vinegar

1 T. prepared mustard (optional)

Hamburger buns

Brown meat in shortening if meat is lean, otherwise brown beef in its own fat. Add celery,onion and green pepper and simmer until tender. Add remaining ingredients, except buns.

Cook slowly 1 hr. Serve on bun.

Thank You Pace I love the sauce you sent me,

enjoy!!

Allisons Kitchen

 

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

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

My Moms Easy Swedish Meatballs

I just loved my moms Swedish Meatballs She would make her own meatballs and sauce with lots of fresh dill from the garden, and serve them over butter noodles yummo! Well today I don't have a lot of time to cook everything from scratch but you can still have a great meal in no time with this recipe,
I made these the other day for a pot luck we we're having for one of our friends that's moving away. So give this a try and let me know how you like them.
1 Bag of already cooked meatballs
1 Bag of wide butter noodles

Start by sauteing one med onion chopped in butter till soft,
Add 1 clove of garlic chopped and stir ( don't over cook)
Add 1 Lg can of Cream of Mushroom Soup
Add 1 bullion cube or 1 tsp of chicken base
Add 1/4 cup of sherry
Stir till well blended
Add 1 T dill
Add 1 small can of mushroom pieces liquid and all
add 1/2 of the soup can of milk
put in your frozen meatballs and simmer on low for about an hour to let the flavours come together.
Meanwhile cook your noodles drain then toss with butter some more dill and a little garlic salt to taste.
just before serving turn off the heat from the meatballs and add about 2 T sour cream stir till well blended
Put noodles in large bowl or large crock pot make a well in the center and add the meatballs and sauce top with some fresh chopped parsley and Enjoy! I didn't put down salt and pepper but season to your liking after you taste because the soup and the chicken base have a lot of salt in them already.
Enjoy!
Allison
Allisonskitchen.blogspot.com

Garlic and Rosemary Steak

Ingredients And Procedures

2 tb Olive oil 1/2 c Soy sauce 1/4 c Balsamic vinegar OR -red wine vinegar 8 lg Garlic cloves, minced 4 ts Dried roasemary, crumbled 1 2-inch-thick top sirloin -steak (about 3 1/2 lbs.) Combine first five ingredients , pour into a liquid tight container or plastic bag, then add steak. Refrigerate overnight, turning occasionally. Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade and pat dry. Transfer marinade to heavy saucepan. Broil steak to desired doneness, about 10 minutes per side for rare. (125 degrees.) Transfer to platter. Let stand 10 minutes. Bring marinade to a boil. Thinly slice steak across grain. Arrange on platter. Serve, passing marinade separately. Source: Bon Appetit, October 1991 * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN

More free recipes

Enjoy!

Allison

Allisons Kitchen

http://allisonskitchen.blogspot.com

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STEAK au POIVRE

1-oz. Olive Oil
1-oz. Butter
1 8-oz. Center-cut Beef Tenderloin (filet mignon)
Kosher Salt
Cracked Black Pepper
15-20 Dry Green Peppercorns
1-oz. Brandy
4-oz. Heavy Cream
1 tsp Whole Grain Mustard
1 tsp Shallots (chopped)
1 tsp Garlic (chopped)

Over medium heat, melt butter with olive oil in a frying pan. Season beef with salt and push one side (now the top) of the filet into the cracked black pepper until coated. Cook approximately five minutes on the peppered side, turn and repeat. Remove steak from pan, pour out excess fat and sweat the shallot and garlic with the heat on very low for three to four minutes. Turn heat to high, add brandy and green peppercorns followed by the heavy cream. Reduce by one-half, or until thickened, turn off heat and stir in mustard. Season with salt and pool in center of dinner plate. Top with the filet.

This is one of the first steaks I learned how to cook. It's easy and it makes a wonderful presentation when entertaining. Just remember when cooking with alcohol REMOVE THE PAN FROM THE FLAME BEFORE YOU ADD YOUR BRANDY!!!

Enjoy.

allisons kitchen

Fall off the Bone Ribs

This Recipe is for the best ribs you'll ever have we used to make these in our Restaurant on Thursdays and we sold out every time:

Step 1. Marinate your Baby back Ribs in apple juice over night

Step 2. Drain ribs and put them on foil thats been topped with saran rap sprinkle with brown sugar garlic powder then wrap first in plastic wrap then in foil seal well place on cookie sheet and bake in 300 oven for about an hour turn oven off and let ribs stay in oven while you get your grill fired up.

Step 3. Cook ribs on grill and brush with your favorite bbq sauce. the ribs are already done you just want a nice glaze on them. we used Cattlemans bbq sauce in our restaurant but another great sauce is from:

Bomas at the Disney Animal Kingdom Lodge

NOTE: This BBQ sauce has a sweet and spicy flavor. It goes well with pork, beef, and chicken.

Yield: 10 servings (1 quart)

Ingredients:

1 each Spanish onion, diced fine
1 ounce garlic, minced fine
2 each jalapeno chile peppers, minced fine and seeded
4 ounces brown sugar, packed
2, 12 ounce cans Coca-Cola
2 ounces white vinegar
4 cups ketchup
1 ounce olive oil

Method:

In a heavy-bottom saucepot over medium high heat, add the olive oil and onions and cook for three minutes until onions are brown. Add the garlic, jalapeno peppers, brown sugar, and cook for one minute. Deglaze with the Coca-Cola and cook until a syrup consistency. Add the ketchup and white vinegar. Lower the heat and simmer for 20 minutes.

enjoy!
allison
Allisons Kitchen