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/

HOW TO CLEAN LEFTOVER GREASE

I found this ricipe in my grandmothers cook book, I never knew you had to clean your grease.  I just save all my bacon fat drippings in a jar in the fridge and use them as is.  I'm going to have to try this.. If any one does this please let me know.
How to Clean Leftover Grease


Do you save your leftover grease in a can? You don't have to throw leftover grease from bacon, sausage, hamburgers etc. away. Reuse it by making your own lard, or add birdseed to make your own bird fat.



Back when we couldn't afford to buy shortening, we retified (cleaned) our leftover grease. Here's how:



1.Melt the grease that is in the can till it is loose enough to pour into a pot.

2. Add twice as much water as you have grease.

3. For each cup of smelly fat, add two table spoons of vinegar or lemon juice in half a cup of water and boil.

4. Boil the grease and water for about a half hour.

5. Let cool then refrigerate.



Once it cools the grease will float to the top and harden. Run a knife around the edge of the hardened grease and flip it out of the pot onto your hand. Some scum will be on the bottom, scrape it off with a knife. Now the grease is clean and reuseable.

Well this is a new one for me. I remember my grandmother always saving her grease but I don't remember her cleaning it.
Enjoy!
Allison
http://allisonskitchen.blogspot.com/

GRANDMAS HOLIDAY PEANUT BUTTER COOKIES

Grandmas Holiday Peanut Butter Cookies

allisonskitchen.blogspot.com

This was my grandmothers favorite Peanut Butter Cookie Recipe, I always remember my grandmother and my aunt Dorthy in the kitchen making these cookies and I always remember the big bowl that they made them in. When I went to PA. last August, my aunt gave me my grandmothers bowl, so I thought I would make some cookies,But i couldn't bring myself to use the bowl, I have it in a special spot in my kitchen, so nothing happens to it.

1/2 cup Butter(Soft)

1 cup Brown Sugar

3/4 cup JIFF

1- Egg

1/2 tsp vanilla

1 1/4 cups of Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt ( adjust salt if you use salted butter)

Beat Butter,Brown Sugar, and Peanut Butter Then add egg and vanilla and mix well.

Mix flour, baking powder and soda and salt. Gradually add to peanut butter mix and beat till blended.

 
 
 
 
 
 
 
 
Heat Oven to 350
Shape into 1 1/4 " balls Then roll balls in some granulated sugar. Place on ungreased cookie sheet.

 
 
 
 
 
 
 
 
 

With tines of a fork, press onto cookie in each direction, dip fork into sugar so it does not stick to your cookie.
 
Bake 9 to 10 min.
Cool  for a few min. then remove to a wire rack to cool completely.
Do Not OVERCOOK!
Enjoy!
Allison
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

LEMON BUTTER SAUCE

1 tbs. fresh, chopped garlic


1 tbs. fresh chopped shallots

2 tbs. white wine (preferably Chablis)

3 tbs. fresh lemon juice

½ lb. cold unsalted butter

1 pinch salt

Directions

1.Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low.

2.Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency.

3.Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.
This sauce is fantastic with your fish, and very easy to make.
Enjoy!
Allison
Allisonskitchen.blogspot.com