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Showing posts from May, 2009

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Jalapeno Cheddar Bread

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Wine Pairing: a widget to help!

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Help with your Doughs and Batters

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TX Smokehouse BBQ...in San Jose, CA?

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Moroccan Style Sweet Potato Salad

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Smartpower Duet...not a good Idea!

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Popular Posts

Shredded Chicken Tacos!

Shredded Chicken Tacos! Tytus is getting more involved with the process as he feels comfortable tackling each new recipe. This recipe is from Americas Test Kitchen - The Complete Cookbook for Young Chefs. https://www.americastestkitchen.com/kids/recipes/shredded-chicken-tacos
Current News on The Bcookin Show -- We recently purchased a shotgun microphone in order to help with the sound quality. The microphone definitely made the volume louder. BUT unfortunately, it also picked up way more noise in the background. It was supposed to have built-in noise reduction. We did return it and order another option that I researched more heavily. It may be another week before we get to start using it on the videos.
Thank y'all for those who are hanging in there with us! Please remember to like and share our videos and subscribe to our channel if you are on YouTube!

How to Make Guacamole

What is it about guacamole? When those avocados are ripe (and on sale) it brings out the need for guacamole. If the guacamole and salsa are great then I can build the rest of the food around it!
Tytus takes us through the steps of making Guacamole. I'm going to share a few tips for picking avocados, knives for aspiring young chefs, and recommend a cut-resistant glove for extra safety. You can find the recipe HERE.
You can watch our current video "How to Make Guacamole" and all our other past and future videos ON BOTH Facebook and YouTube!
Facebook - The Bcookin ShowYouTube - The Bcookin ShowIf you "like" our Facebook page you will get a notification ANYTIME new stuff comes out. Or if you subscribe to our Youtube channel it will automatically notify you each time a video posts. Each "blog" post also has the instructions and links at the bottom of the page. Like the ones, you see below.
Can you give us some feedback? Which picture in this post would be the …

Mac and Cheese with 3 Ingredients!

Mac and Cheese with 3 ingredients? YES. I see this recipe pop up all over the internet every few years and I want y'all to know, it works! And it's great! If you want to go one step faster buy the cheese already shredded.
My son Ezra (8 years old) is the pickiest eater in our house and he PREFERS this over the bright yellow shells and cheese in the box. Do you know the one with "almost melted" American cheese in the foil packet? To be clear, we always bought the one that has no artificial preservatives. Good source of calcium. No certified synthetic colors...

Pasta, evaporated milk, cheddar cheese (or Monterrey Jack, anything melty)...water and salt. << Those don't count. Added BONUS it only takes about 12 minutes.

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 g…

PIZZA! Start to Finish!

Pizza! Start to Finish! Is a promise we gave you in "trial run 2". We said we would revisit PIZZA in more detail and here we have! There's no food shortage in Barton's house. We say this because you can whip up some dough and throw all kinds of leftovers on top and call it a pizza! LOLThe boys and I have fun with this!We use either a pizza stone or a pizza steal in the oven. We have both. Some people feel the need to let it cool down and remove it after use. We leave the stone/steel in there all the time. We cook right on top of it. Doesn't matter if its a sheet tray of cookies or a casserole in a glass dish. Here's a recipe to get you started...Easy Bread and Pizza Dough Recipe

Favorites This Week

Below are a few things I found this week I like. Each picture was borrowed from, and has a link to the original post so hopefully I am not breaking online etiquette. Merely trying to bring attention to some cool ideas and a few new things.[click pics for link back to articles]

Ah yeah sounds like a good easy one! Bourbon Baked Apples, or maybe spiced rum, or cider? Looks delicious for cold weather! Over at How Sweet It Is!
Cool Idea!
Free Prints for the KITCHEN!
For Real? This looks like a delicious 'replica' of Avalanche Bark from Rocky Mountain Chocolate Factory - Recipe Included! ~ From The Brown Eyed Baker!

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