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Showing posts from February, 2014

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Chicken Chalet! (For the urban chicken!)

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Easy Cake Hack!

When we were living on a ship in West Africa Stephanie developed a quick cake hack that made a box mix tastes 100x better but still used minimal ingredients. In this video, she makes a chocolate cake with peanut butter frosting BUT the technique can be used on other cake flavors as well. She makes the cake as instructed on the box and then... See how she uses sour cream and pudding mix (and sometimes espresso) in today's video!

Making Hummus!

Our family spent some time in West Africa and one of our best food memories were these small places that served Lebanese food like shawarmas, falafel, fattoush, and ma'amoul. We found out both our kids love hummus(shocking!). And now hummus is a staple snack food at our house. Pretzels, carrots, cucumbers...We love it with a lot of different things! Here is a link to the recipe we use - https://feelgoodfoodie.net/recipe/best-hummus/

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

Peanut Brittle! (and the secret to not breaking your teeth!)

We're making peanut brittle with the boys. Steph goes through the steps. The addition of the baking soda at the end creates air bubbles in the brittle. This maintains the crackly goodness of the brittle BUT keeps you from breaking your TEETH! It's DELICIOUS! Do you need recommendations for your kitchen? Here are my top picks... Kitchen Best Buys http://bit.ly/KitchenBestBuys

Easy Cinnamon Rolls

Cinnamon Rolls are the greatest snacks, desserts, and breakfast food! In this video, I make them from scratch using my own technique and the recipe for bread dough. https://www.tyronebcookin.com/2009/05/easy-bread-dough.html If you would rather not make the dough, buy pizza dough balls from your local grocer. I do not use a sweetened dough for Cinnamon Rolls because there is enough added sweetness in the filling and glaze. My cameraman is Tytus today! Do you need recommendations for your kitchen? Here are my top picks... Kitchen Best Buys http://bit.ly/KitchenBestBuys

Mexican Chocolate Caramel Cookies!

These Mexican Chocolate Carmel Cookies are made with the caramel candy we made in our last video! Stephanie found an awesome "from scratch" cookie recipe that she modified to make it her own! Here is the link to the cookie recipe we modified. https://tastesbetterfromscratch.com/jumbo-chocolate-cookies/ Thank you! # TastesBetterFromScratch The changes are simple. When you watch the video you will see HOW and then WHEN to add them in. Replace the chocolate chips with 2 discs of Mexican Chocolate chopped up. Add a tablespoon of instant espresso powder to your cookie dough. Add your caramel candy into the middle of the cookie dough. Watch our caramel candy video. If you're still not convinced to try it yourself then those little square plastic-wrapped caramels from the store will do. Two things you need to remember to have the most success with this recipe: Chill your cookie dough 2 to 3 hours before using. After rounding your caramel candy into balls, chill for at least