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Showing posts from January, 2021

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Making Hummus!

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

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Mexican Chocolate Caramel Cookies!

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Caramel Candy!

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Popular Posts

No Flour, No Mess, Pizza Dough Rolling

The PIZZA hack you never knew you needed! At home, no rolling pin, no machine. This clip was pulled from my full-length video "PIZZA! Start to finish!" https://youtu.be/seLx6YSyP_c Take advantage of the equipment I have reviewed for top recommendations in the kitchen. Kitchen Best Buys http://bit.ly/KitchenBestBuys

Stephanie's New Job

After a grueling 3 years working in the ER (and through a pandemic) Stephanie has landed a new job! School Nurse! This will definitely help with our family dynamics and childcare issues. Which will also save us some money. And who doesn't need to save some money? (especially lately!!!) Because of this, I have also created a few new t-shirts for her to be able to wear to work. Now the last one I made for her when she first started in the ER (the leopard print one) and it has been a best seller along with Tie Dye being trendy again. The retro vintage Nurse one is also HOT right now! To check out all the designs follow this link to my TeePublic store... https://bit.ly/NurseDesign On TeePublic they have a few different things available like stickers, more cell phone cases, buttons, magnets, laptop cases, journals...

Dutch Crunch Bread

Recently I tried my own Dutch Crunch Bread as I have had it several times and love it in 'loaf' and roll form for straight consumption or to build a massive sandwich! What is it? You may ask... The following quote is credited to Bacon Press , (as I try to keep it short and sweet here on my site for you) I find this paragraph to sum up its origin. -> Like your typical sourdough loaf or baguette, Dutch Crunch didn't originate here, although the name probably did. In the Netherlands, it's known as Tijgerbrood and sold in the UK as "Tigerbread". It gets its name from the color and texture of the crust, which is striped with dark brown crunchy spots with light blond bread peeking out from underneath. The crust gets its flavor and texture from washing the top prior to baking with a mixture rice flour, butter, yeast, sugar, and salt. The final product is a mildly sweet, light, and fluffy white loaf with a somewhat crunchy, savory crust. ~ Bacon Press In ad

SERVE - Proud of Tytus learning to serve in community!

Two Saturdays out of the month we work with local "serve" opportunities to help out in our community. Last year I decided Tytus was mature enough to start helping out. It's a great time for both of us and we enjoy spending time together cooking. Sure, we do other things, but since this is our passion that's where we are the most utilized. We usually prepare and/or cook for both the people serving and the community we are in. Come and put your skills and talents to work...we'll see you there! https://servehuntsville.org http://www.friendsof400.com/

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

Serve - Love Your Neighbor!

Every 1st and 3rd Saturday Tytus and I volunteer our cooking skills to serve our community. With 2 different groups. We have grilled hotdogs, hamburgers, chicken...On gas grills, charcoal, and smokers. Sometimes we setup assembly lines and make packed lunches with some of the best sub sandwiches available anywhere! On cold days we like to make chili or one of my favorites, white chicken chili. We make this with chicken quarters smoked and pulled. And then made in a big pot on a propane burner. I have included two links below if you'd like to check out areas to serve in the Huntsville / Madison area. The groups do car mechanics, bicycle mechanics, landscaping/yardwork, painting, all kinds of construction, art and any kind of fun projects with the kids. And this is not an exhaustive list! - Come serve! (Not just cooking) ServeHuntsville.org Friendsof400.com

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