Day 15 of 20 (4/20 Foods) – Dunkaroos

Ingredients

  • Graham Crackers or Teddy Grahams
  • Frosting
  • Sprinkles (Optional)

This “recipe” doesn’t really require any steps. Literally just dip your crackers into some frosting and if you’re feeling fancy, some sprinkles! For our purposes, we used chocolate graham crackers and cream cheese frosting, but you guys can totally mix it up with your favorite combos. These are an homage to Dunkaroos, your favorite childhood snack. And if they weren’t your favorites, you’re lying.

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Day 13 of 20 (4/20 Foods) – Cinnamon Rolls with Bacon

Cinnamon Rolls

Here we are! Day thirteen! We’re almost there. and today we have another easy almost homemade recipe. Eventually we want to take a stab at fully homemade cinnamon rolls but until then, these will have to suffice.

I mean, is there anything better than bacon and warm cinnamon rolls? These two make a sweet and salty, deliciously warm combination that makes our mouths water just thinking about it.

You can use any brand of store bought cinnamon rolls but we highly recommended, if it’s available Pillsbury Maple Brown Sugar

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We actually have another recipe using these bad boys, but that’s not for a few more days. But until then, let our scrumptious bacon rolled cinnamon rolls tide you over.

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SUPER BOWL CHEESY BEER BREAD

Cheesy Beer Bread

You know what’s awesome? Cheese, Beer and Bread. And you know what’s even better? When you combine all three into a delicious, cheesy, warm, bread. This is one of our EASIEST recipes. It’s damn near impossible to mess up that even a kitchen novice could master this bad boy.

Can you imagine showing up to your Super Bowl party with cheesy beer bread? You’d be the ultimate hero. And what’s great about this bread is that there is zero rising time, so you essentially mix it, dump it, and bake it. As our Queen Ina would say, how easy is that?

There isn’t much more to say other than, click below for this MVP recipe.

Cheesy Beer Bread

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TYL’s Boeuf Bourguignon (Beef Stew)

TYL’s BEEF BOURGUIGNON

We’ve been sitting on this recipe for over a year. We’ve been waiting for the perfect time to share this recipe and now is the time. The weather is cool and kind of dreary and it’s perfect weather for Beef Stew or if you’re being classy, Boeuf Bourguignon. Which is beef cooked in a red wine sauce, which is basically pretentious beef stew.

The dish itself originated in the Burgundy region of France which in French is pronounced Bourgogne. Get it? Boeuf (Beef) Bourgogne (Burgundy)? Magic! The Burgundy region is located South-East of Paris. Tons of well known  dishes come from the Burgundy region like Coq Au Vin, which is basically, according to Julia, the same dish as Boeuf Bourguignon, but with chicken. Escargot, Persille Ham, and Pain d’épices (spice bread or gingerbread) to name a few also come out of the Burgundy region.

Boeuf Bourguignon is a wonderful dish for the fall and winter months because it is hardy, warm and will keep you full for hours. The dish is prepared by braising the beef in a red wine and beef stock, and you traditionally use a burgundy wine. According to Julia the wine doesn’t need to be expensive because you’re cooking it, not drinking it. So don’t worry about getting a fancy bottle of wine for this dish. Because at the end of the day, it doesn’t matter if your wine is expensive or not.

What’s funny about this dish is it started out as a peasants dish  because traditionally tougher cuts of meats were used, but while braising they became tender. But over the years the dish grew into “haute cuisine” and became a classic staple in French Cooking.

Julia Child once said that Boeuf Bourguignon was ,”certainly one of the most delicious beef dishes concocted by man”.

And you know what? We have to agree. We’ve actually spent a lot of time working on this recipe and  are really excited to share it with you. If you have the time, we also suggest googling Julia Child’s Boeuf Bourguignon and watching the very first episode of the The French Chef . She’s so incredibly funny and is a riot to watch.

Don’t forget to like, subscribe and share!

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Breakfast Pie

It’s that time of year again and no I don’t mean the holidays so stop trying to rush Christmas! No, it’s that horrible time of year that we have to experience twice a year, it’s old and antiquated and  if you guessed Daylight Savings then you get fifty points!

While most love getting that extra hour of sleep, both of us can’t stand it. We already wake  up early so when the clocks go back and we wake up thinking it’s 6am only to realize it’s 5am you can imagine how that feels. And let’s not even talk about “spraining forward” you want us to loose an hour?! No thank you.

Anyway, we digress (as usual) and our recipe today is a good one. Sunday is all about Brunch and this is a perfect brunch recipe. It’s perfect because not only can you make the entire pie ahead of time, but you can the filling ahead of time and then make the pie the next day. It’s really up to you and how you like to brunch.

This recipe is enough to make two full breakfast pies and each pie has about 12 slices depending on how you cut them.

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Easy Homemade Ramen

Easy Homemade Raman

Happy Sunday Everyone! Its cloudy, rainy and actually kind of cool here in Los Angeles. So we thought the best recipe we could possibly share for a rainy and cold Sunday is one that’s easy to make and keeps you warm on cold and rainy Sundays.

One of our favorite things to buy from the Supermarket is Ramen. Not the ones that college student live off of, but the ones that they sell in the Asian food section. Nong Shim Noodle Bowl Soups are always on sale and perfect in a pinch.

While we’re all for the convenience of instant ramen noodles, we love being able to make just about anything at home. This Ramen is probably one of the easiest things we make so it’s almost impossible to mess up. If you can boil broth, you can make this soup.

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TYL Ribs and Rub

TYL RIB(S) RUB

TYL RIB(S) RUB

BBQ Lesson Number 1: Perfect ribs shouldn’t fall off the bone, there should be a little give when pulling the meat off the bone.

We’ve made ribs before, but we made them in the oven. And while they were delicious and fell off the bone, they were almost too tender for ribs, there needs to be some texture. In our (not so) humble opinion, smoked ribs are the best. The slow and low smoke of Pecan/Maple/Mesquite/Hickory wood, is the best!  We like Baby Back Ribs, but you can use St. Louis Style too. While a lot of people think BBQ is about the sauce, it’s actually about the meat, and you want to let the meat to shine through. The sauce is like a light jacket, just keeping the ribs warm.

This recipe is actually a two in one, the first part is for what we think, is the best rib rub. It’s sweet, it’s spicy, it’s full of flavor and will make your mouth water. And the second is for smoked Baby Back Ribs.

This rib rub isn’t just for ribs, it can me used on any meat of your choosing, but for today, and the rest of the weekend, it’s going to be used on pork! This is the perfect Fourth of July BBQ recipe, because you can put it in the smoker, and leave it! Very little work, and the results are MAGICAL.

Rib Rub

Ingredients

  • ½ cup dark brown sugar
  • ¼ cup ground espresso, ground (or coffee)
  • ¼ cup smoked paprika
  • 2 tablespoons dry mustard powder
  • 2 tablespoons onion powder
  • 2 tablespoons sea salt
  • 1 tablespoon garlic powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ancho chili powder
  • ½ teaspoon crushed red chili flakes
  • ½ teaspoon celery seed

 

Step 1: In a bowl, mix together all the ingredients. Use as at least ¼ of a cup per rack of rib. Season liberally.

 

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

  • For Smoked Ribs:  Season the ribs, using the dry rub and a little bit of apple cider vinegar to help the mixture stay on the ribs. Allow the ribs to “marinate” for a minimum of six hours, for best results, we suggest overnight.
  • Set you smoker to the lowest setting (we use an electric smoker) allow to heat up for five minutes. Place the ribs on the grill for four to five hours. Periodically, spray the ribs with pineapple or apple juice.
  • Remove the ribs from the grill and place in foil, brush lightly with your favorite BBQ sauce (about ½ cup).
  • Increase the temperature of your smoker or oven to 350°F and finish the ribs off for another 40 minutes.

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

According to the FDA pork ribs are “done” when they reach 145°F internally, but we like to get ours to 190°F–203°F for perfect ribs.