TBT Cooking with Kev - Ultimate Brunch Casserole with Dallas Cowboys Cheerleaders
Back in March 2020, right before the global outbreak of COVID-19, I got to cook with the head of the Dallas Cowboys Cheerleaders, Kelli Finglass. I showed her how to make the Ultimate Brunch Casserole. Get the recipe and macros here -
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The Pioneer Woman Makes Fish Stick Tacos in Quarantine | The Pioneer Woman | Food Network
We're ALL about simplicity and using what you have right now! Ree uses frozen fish sticks for an easy take on fish tacos, made from the comfort of her kitchen with her kids! #StayHome #WithMe
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fish Stick Tacos
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 5 min
Active: 45 min
Yield: 16 tacos
Ingredients
48 frozen fish sticks
Homemade Tortillas, recipe follows
Cabbage Pantry Slaw, recipe follows
1 cup jarred salsa
1 cup jarred salsa verde
1 1/2 cups grated Colby Jack cheese
Jarred sliced jalapenos, for topping
3 limes, cut into wedges
Homemade Tortillas:
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 tablespoons vegetable oil
1 cup very hot water
Cabbage Pantry Slaw:
1/2 head green cabbage, finely shredded
1 cup store-bought salad dressing, such as Thousand Island or Southwest flavor
2 tablespoons jarred jalapenos, chopped, plus 3 tablespoons liquid from the jar
One 4-ounce can diced pimentos, drained
Kosher salt and freshly ground black pepper
Directions
Cook the fish sticks according to the package directions.
Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.
Homemade Tortillas:
In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
Cabbage Pantry Slaw:
Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.
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The Pioneer Woman Makes Fish Stick Tacos in Quarantine | The Pioneer Woman | Food Network
Tacos De Discada - How To Make Mexican Discada Tacos
On this video, I made some homemade tacos de discada on my Disc-it. I've been making these tacos de discada for a long time and they are a hit for party's or on camping trips. This is a very simple recipe for tacos de discada and if you've never tried them, I highly recommend you give them a try.
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Wagyu Beef Rib Taco with Funyuns
Wagyu Beef Rib Taco
This is the most amazing, smoky, bougie taco you have ever had in your life! We have been making and evolving this taco for years now. Chef Cody Sharp of Mayer's Garden and I have been long time friends and have enjoyed collaborating on this taco for years. Cody and I first made this Taco at the premiere food & wine festival in Texas, Chefs for Farmers. Our goal at the the time was a a classic steak house approach with big beef and fried onion rings. It was delicious and won over the taste buds and hearts of so many in attendance. The taco evolved over the years and we have served it at multiple food & wine festivals now. Our favorite addition in that evolution has been the addition of Funyons. Our goal was to be able to win the People's Choice Award off a fancy taco with a convenience store snack. Welp, we did it and wanted to share the recipe with you guys so here you go!
Recipe:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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