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Showing posts from April, 2007

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Tasty Snack! (and a few to-go tips)

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The Day After (Easter)

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Celebrity Chefs (make them go away!)

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Taiga Woodcraft - A Special Purchase

We made a special purchase from Taiga Woodcraft. I don't want to ruin the video so you have to watch it to see it! Larry and Sandy are friends we met while working on the Africa Mercy in West Africa 2017-2019. Not only was this a way to support friends who have businesses BUT it's also a personal connection with shared memories to a one-of-a-kind handcrafted piece made specifically for us! Check out Taiga Woodcraft on all the Social Media channels! Look at the pictures and just imagine what "one-of-a-kind" handcrafted piece he can make for you or a special gift to that friend that has "everything". TAIGA WOODCRAFT Custom, handmade hardwood and epoxy creations based in Windsor, Ontario TAIGAWOODCRAFT.COM (226) 350 9383 TAIGAWOODCRAFT@GMAIL.COM Instagram @TAIGAWOODCRAFT Facebook TAIGA WOODCRAFT

Easy Snack Mix

This is something I prep every week for our family! pre-portioning keeps the endless snacking down, saves money, controls calories, and controls how healthy it is. There's no cooking involved.

Pizza!

I thought this post worthy of copying over to this blog from AFM menu , plus it might inspire you to try and make your own pizza at home Well we have finally done it! We have the cheese, extra pans, time, and oven space all at the same time so now we can finally get a 'Pizza! Day' underway... Last Friday night we had pizza on the menu and I made sure I had enough crusts not to run out! We make our own crust and par bake them beforehand, freeze them till we need them, then pull them just hours before we use them. Another excellent way to try and get that 'pizza oven' quality crust is to take & make the par baked crusts into a pizza by adding sauce and all the toppings you want then use a peel, tray, or rack to slide your pre made pizzas into the oven. But don't put them on pans! Cook them directly on the racks of a preheated oven...makes for a great crispy and chewy crust. (if you do try this at home, the caution I would give is to put a tray under the pi

Teres Major Steak

I remember back in the day (2006-2007) catering in East Texas finding out about this muscle in the cow between the shoulders or shoulder blades called terse major. It is a seldom used muscle second only to the tenderloin filet in tenderness. It is also referred to as a shoulder tender. If sliced into medallions, they are appropriately named petite tender medallions. Also known as (AKA) petite beef tender, beef filet, chuck tender steak...the list goes on. But with great beef flavor, a good chew/bite that's tender, and a fraction of the cost of tenderloin you can't lose on price and flavor! Back then we bought it for $2.80 a pound. And it was a hit! It's said you can cook it all kinds of ways but the most successful way we found to do it was to rub it down (whatever rub mix or seasoning you want to use) and sear it on the grill or in a pan, finishing it in the oven to a medium rare. At that time a major meat company (and family) that we knew told us the price was about to

Spaghetti and Meatballs - A Very Simple Guide

Tytus helps me make spaghetti and meatballs for supper. You'll probably be surprised at how easy it is. We have had many compliments over our meatballs BUT it's about as simple as it gets. And watch for the secret ingredients with a tip for parents. Also some bonus family footage of Tytus new birthday gift. It was delivered while we were cooking...so then Tytus bailed on me! HAHAHA Do you need recommendations for your kitchen? Here are my top picks... Kitchen Best Buys http://bit.ly/KitchenBestBuys

Green Bean Casserole

Simple as it gets, this recipe will make 1 full size 4 inch steam table pan, chafing dish, or hotel pan(whatever you call it where you are from). Put in a bowl and mix: 2 #10 Cans of Green Beans (drain water) 2 #5 Cans of Cream of Mushroom Soup 1 Liter/Quart of Milk 2 Bags of French's Fried Onions (usually come in the case 6/24oz) 1 Bag for topping the casserole, I use more onion than this but I am sure you will change it to your own taste, plus we usually make our own fried onions which we think are just as tasty...but this recipe is for convenience and speed! Then fill in pan and bake in oven at 350F/177C for 45 minutes to an hour... 10 Minutes before finishing take the last bag of French's Fried Onions and top the casserole and heat the remaining time. Thats it!

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