allies_house_of_flavor

Oxtail pasta with fresh veggies
Full menu below
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We are excited to announce this lovely lady has won the raffle at the Broward Chamber of Commerce Expo!

Congratulations on your prize of a private chef-prepared dinner by allies_house_of_flavor

Thank you to everyone who participated and made this event a great success! Broward County Chamber Of Commerce

Had to try the mini muffin recommendations with the blueberry mix and sausage links. These are DELICIOUS and my kids absolutely love them!
I used two packages of blueberry muffin mix and one cup of milk - cut the sausage links into 3’s and put each piece in the mix. Spray your muffin pan so they don’t stick! I baked these at 400 for about 10 minutes. They are delicious with and without syrup. We got 48 mini muffins and we’ll be freezing these to have quick on the go breakfasts.
If you want them to be a bit brown on top, just put it on broil for a few seconds but watch it closely!

Badiaaaaa 🤤

As our summers get super busy with kids, camping, sports, activities, etc I always try to do a big freezer meal prep. All of these meals go into gallon sized ziplock bags that I label and get frozen flat in our chest freezer. The night before I pull one out and put it in the refrigerator to thaw. Each one cooks in the crockpot so it’s very simple and doesn’t heat up the house or require me being in the kitchen when I don’t have time. The initial investment for all the groceries is quite a bit but if I calculate it out per meal this is very reasonable for a large family. The amount I prep usually lasts us 6-7 weeks and dinner leftovers get used for lunches or the next night’s dinner. I’ve perfected a list that our family really likes and are cost effective with not too many ingredients. Hope this helps some others looking for budgeting in the kitchen!
Sloppy Joes:
1 lb. Ground turkey or beef
1 onion diced
1 green pepper diced
1 15oz. Can tomato sauce
1 packet Sloppy Joe Seasoning
Add all ingredients to a freezer bag and seal. Mix the bag to incorporate ingredients. Cook in the slow cooker on HIGH 3-4 hours. Serve on buns or rolls.
Sausage and Lentil Soup
2 packages of sausage or kielbasa, sliced
2c. Brown lentils
1 bag baby carrots
3-4 stalks of celery diced
1 onion diced
2-3 cloves garlic minced
1 15oz. Can diced tomatoes
1T. Italian Seasoning
Add all ingredients to a freezer bag. Cook in the crockpot on HIGH 4-5 hours. Serve with bread or rolls.
Hawaiian Meatballs
2 lbs. Frozen meatballs
1/4c. Brown sugar
1/4c. Soy sauce
1/2t. Garlic powder
1 jar sweet and sour sauce
1 red pepper diced
1 green pepper diced
1 onion diced
1 can pineapple chunks with juice
Add all ingredients to a freezer bag. Cook in the crockpot on LOW 6-8 hours. Serve over rice.
Cilantro Lime Chicken
3-4 chicken breasts or thighs
Juice from 2-3 limes
1 small bunch cilantro chopped
1 bag frozen corn
1 onion chopped
1 can black beans
Add all ingredients to a freezer bag. Cook in crockpot on LOW 6-8 hours. Shred chicken and serve over rice or in burritos.
Broccoli Chicken Alfredo
3-4 chicken breasts or thighs cut into chunks or strips
1 jar Alfredo sauce
1 bag frozen broccoli or fresh chopped broccoli
Mix all ingredients in a freezer bag. Cook in a crockpot on LOW 6-8 hours. Serve over fettuccine noodles.
Pepperoncini Pork Roast
2-3 lb boneless pork or beef roast
1 jar sliced pepperoncinis with juice
Add to freezer bag. Cook in crockpot on LOW 6-8 hours. Shred meat and serve over rice or potatoes. Leftover meat is really good in breakfast burritos!
Chicken Fajitas
3-4 chicken breasts cut into strips.
1-2 green peppers sliced
1-2 red peppers sliced
1 onion sliced
1 pkg. Fajita seasoning
Add all ingredients to freezer bag. Cook in crockpot on LOW 6-8 hours. Serve over rice or in tortillas for fajitas.
Chicken Cacciatore
3-4 chicken breasts or thighs
1 jar chunky veggie style spaghetti sauce
1 zucchini chopped
1 green pepper diced
1 onion diced
Add all ingredients to freezer bag. Cook in crockpot on LOW 6-8 hours. Serve over rice.
Teriyaki Chicken
3-4 chicken breasts cut into chunks
1 onion sliced
2 cans diced pineapple with juice
2-3 garlic cloves minced
1c. Teriyaki sauce
Mix all ingredients in a freezer bag. Cook in crockpot on LOW 6-8 hours. Serve over rice or noodles.
Sausage and Peppers
2 packages sausage or kielbasa sliced
2 green peppers sliced
1 red pepper sliced
1 onion diced
2-3 cloves garlic minced
1 15oz. Can Italian style diced tomatoes
2T. Italian Seasoning
Mix all ingredients in a freezer bag. Drizzle with olive oil and cook in crockpot on LOW 6-8 hours. Serve over noodles.
Don't forget each recipe is for a single bag. Double the amounts if you'd like 20 meals 🙂
*Edited to add I had NO IDEA how wildly popular this would be 😂 I’m sorry there’s no way to respond to all 3,000 + comments and messages I’ve received but THANK YOU. I simply do what works for our large family/budget. I allow these to thaw overnight in the fridge before putting in the crockpot and it’s perfectly safe to cook veggies and meat combined in the crockpot together as long as they reach the appropriate cooking temp. I’ve never had an issue with these and I’ve been doing freezer meals many years. Each bag serves approximately 4-6 depending. I do not pre-cook any of the meat or ingredients. Press all the air from the bags before sealing to help avoid freezer burn. Hope this answers some of the questions!*

Loaded shrimp baked potato with veg allies_house_of_flavor delivery and pick up. Meal plans available

Straight from the united big back national headquarters , but lemme get 2 please 🤤

🤤

CLIENT – How much will it cost to do this job?
CHEF- $2,800 dollars to feed 50 people

CLIENT – That’s too expensive for this job!
CHEF – How much do you think it should cost?

CLIENT – $800 max! It’s a simple job!
CHEF – I can’t do the job for so little.

CLIENT – People in your line of work wants to make a huge profit!
CHEF– I’m sorry you feel this way. Why don’t you do the job?

CLIENT – But, but, I don’t know how to do any of that.
CHEF – For $900, I can teach you everything you need to know to do the job. You can then use $800 to do the job, and you’re still saving $1,100. Also, you will obtain all the knowledge and the experience for the next time you need to do this job.

CLIENT – Deal!
CHEF – Great! To start, you need to buy decor/display and food warmers. You will need a knife kit, menu options, food supply, recipes and skill.

CLIENT – But, I don’t have any of those things or the experience and I can’t buy all that for just one job!
CHEF – Ok. I can rent you my knife kit and display setup equipment for another $300. You’re still saving $800.

CLIENT – That’s cutting my savings, but I will rent your equipment.
CHEF – Perfect! I’ll be back Saturday and we can start.

CLIENT – Wait! I can’t Saturday. I only have time today.
CHEF– I’m sorry, I only teach others on Saturdays. I have to prioritize my time and my equipment needs to be in other jobs I have during the week.

CLIENT – Ok then. I will sacrifice my family’s plans on Saturday.
CHEF– Right, me too! Oh, I forgot. If you’re going to do the job yourself, you need to buy the food. There’s a high demand nowadays, so your best bet is to get a truck and be at the chef store by 7am before other chefs and restaurant owners get there.

CLIENT – AT SEVEN IN THE MORNING? On Saturday? That’s too early for me. I don’t even have a truck!
CHEF– I guess you’ll have to rent one. By the way, do you have some helpers to help you load the truck?

CLIENT – You know what? I’ve been thinking. Probably is better for you to do the job. It’s better to pay you to do the job right and not having to go through all that hassle.
CHED – Good thinking. Sign here and let me get to work.

This is the truth.

People are not just paying for a job, they are paying for knowledge, experience, tools, time, family sacrifices, and other things you bring to the table.

Don’t let others dictate your worth.

~Chef 💯

Salisbury steaks quick and delicious

When you see it say AMEN

How did you celebrate Easter?

Chicken pot pie bake made with red lobster cheddar Bay biscuits

Ouuuuuuu who likes these??

☮️ 👩‍🍳 ❤️

What are you having for dinner?

👩‍🍳 😂

Potatoes: Storing potatoes in the refrigerator can cause their starches to convert into sugar quicker, leading to a sweeter taste and a gritty texture when cooked. Instead, store potatoes in a cool, dark place with good ventilation, such as a pantry or cellar.

Onions: Onions can become mushy and moldy if stored in the refrigerator for an extended period. Additionally, the moisture in the fridge can cause onions to sprout more quickly. Keep onions in a dry, well-ventilated area away from direct sunlight.

Garlic: Like onions, garlic can become moldy and sprout more quickly in the refrigerator due to its exposure to moisture. Store garlic bulbs in a cool, dry place with good air circulation, such as a pantry or countertop.

Tomatoes: Refrigerating tomatoes can cause them to lose flavor and become mealy in texture. Instead, store tomatoes at room temperature, away from direct sunlight, until they ripen. Once ripe, use them within a few days for the best flavor and texture.

Avocados: While it's okay to store unripe avocados in the refrigerator to slow down the ripening process, they should be kept at room temperature to maintain their flavor and texture once they become ripe. If you only use a portion of a ripe avocado, store the remaining portion in the refrigerator tightly wrapped in plastic wrap to prevent oxidation.

Cucumbers: Storing cucumbers in the refrigerator can cause them to develop water-soaked spots and become soggy. Instead, store cucumbers at room temperature away from direct sunlight, and use them within a few days for the best quality.

Bananas: While many people refrigerate bananas to extend their shelf life, doing so can cause the peel to darken prematurely. Instead, store bananas at room temperature until they ripen. If you want to slow down the ripening process, you can separate individual bananas and wrap the stems in plastic wrap.

Bell Peppers: Bell peppers can lose their crunch and become wrinkled when stored in the refrigerator. It's best to store them at room temperature, preferably in a cool, dry place away from direct sunlight. If you need to store cut bell peppers, place them in an airtight container in the refrigerator for up to a few days.

Eggplant: Eggplants are sensitive to cold temperatures and can develop brown spots and a bitter taste if stored in the refrigerator. It's best to store eggplants at room temperature and use them within a few days for optimal flavor and texture.

Allie’s House of FLAVOR 🤤 we offer delicious chef prepared meal plans very affordable!!

Oxtailllllllllllllls
Check out our meal plans ! We do the cooking you do the chewing 😉

Crispy Fried Garlic Hot Wings

Ingredients:
- 2 lbs chicken wings, tips removed, drumettes and flats separated
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 2 teaspoons paprika
- Salt and pepper to taste
- 1 cup buttermilk
- 2 cups vegetable oil, for frying
- 1/4 cup butter
- 5 cloves garlic, minced
- 1/2 cup hot sauce
- 1 tablespoon honey
- 1 teaspoon vinegar

Directions:
1. In a large bowl, mix together the flour, garlic powder, paprika, salt, and pepper.
2. Place the chicken wings in a separate bowl and pour the buttermilk over them, ensuring each piece is coated. Let them sit for at least 30 minutes.
3. Heat the vegetable oil in a large frying pan over medium-high heat.
4. Remove the wings from the buttermilk and dredge them in the flour mixture until they are completely coated.
5. Fry the wings in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, about 10 minutes per side.
6. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the hot sauce, honey, and vinegar, and stir to combine.
7. Toss the fried wings in the sauce until they are well coated.
8. Serve hot.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 480 kcal | Servings: 4 servings

🤤 have you tried these??

Just wrapped up another culinary adventure, and this time, it’s a dish that’s close to my heart and heritage - Curry Shrimp. 🍤 Each succulent shrimp bathed in a melody of spices tells a tale of tradition, love, and the endless journeys of flavor. From my kitchen to your screens, here’s a story on a plate that I hope inspires you to order our delicious and convenient meal plan, eat with joy, and live with an appetite for adventure. ”

https://www.allieshouseofflavors.com

Spaghetti eggrolls 👀🤤 smash or pass

Want to bake a Heart-shaped cake but no heart-shaped pan?

This is a clever idea. Have fun and make someone feel extra special 💕