Posts

When making scalloped potatoes it is incredibly helpful to have a food processor. You can slice the entire 6 pounds of potatoes in about 2 minutes. That’s pretty amazing considering the alternatives of using a mandolin or cutting them by hand with a knife will take far longer. Food processors are incredibly useful so if you don’t have one, I highly recommend getting one. If you’ve watched my YouTube videos or followed my recipes, you know I use it a lot....

What Is Spatchcock Cooking? Spatchcock cooking is a cooking method used on poultry such as chicken, turkey, or duck. It requires you to remove the spine so that it lays flat in your roasting pan. It ensures even cooking, a crispier outside, and a juicier inside. It’s a great way to whip up a Thanksgiving meal — when you use this cooking method you don’t have to worry about roasting it for hours on end!...

Raw Spinach: There tends to be some confusion around which types of vegetables you can eat raw and which you can’t – or just aren’t that tasty! You’ve likely already seen plenty of spinach salad or spinach salad with strawberries recipes floating around out there. That’s because raw spinach is perfectly safe to eat! Opt for small-leaf varieties for the best taste. Larger and older leaves are better cooked. Candied Pecans: One of the best parts about this spinach salad with strawberries is the candied pecans....

We know how much everyone loves The Most Amazing Chocolate Cake. Thousands of rave reviews have poured in from all over the world. It truly is the perfect chocolate cake. We have now scaled back the recipe so that it is perfect for cupcakes, making an even two dozen. This is the best chocolate cupcake recipe in the world and it’s pretty easy to make too. They are unbelievable moist, about as perfect as they come....

Time to Make It: <15 MinutesYield: 4 sandwiches Ingredients 2 cans albacore tuna (preferably in olive oil)2 tablespoons mayonnaise1/2 red bell pepper, diced2 tablespoons diced red onionsalt and pepper1 lemon, juiced2 tablespoons fresh dill, chopped1 tomato, sliced8 slices Rye bread8 slices melting cheese (cheddar, mozzarella, provolone, swiss, or muenster) Instructions In a small bowl mix together the tuna, mayonnaise, bell pepper, lemon, and dill until evenly combined. Season with a little salt and pepper....

To make this recipe even easier, you can prep everything the night before, refrigerate, and pop it in the oven just in time for your event! Not sure what to serve it with? You certainly can’t go wrong with sourdough bread or a toasted baguette, but you can try any type of bread or cracker. If you want to cater to the healthier crowd, the crunch of fresh, crisp vegetables would pair nicely with the gooey cheesiness of the dip....

Creamed spinach doesn’t just come from your favorite steakhouse. It is honestly so easy, you should be making this at home on the regular. I know, this dish feels super fancy, but that’s probably because we’re all used to only eating it while dressed up for a night out at an expensive restaurant. You can always find it on the side of a filet mignon or poached lobster, but it is so good, you deserve to have this gourmet dish at home any time you want!...

Cookie dough…mmmm…what’s not to love? Has anyone else made cookie dough with the full intent to bake into cookies, only to discover the cookie dough disappears before getting around to baking? It begins innocent enough with just licking the beaters, but let’s be honest, once the kids know there’s cookie dough in the house it quickly dissolves into spoonfuls stolen from the mixing bowl and…well, we digress. Point being, we’re a bit obsessed with cookie dough over here at The Stay At Home Chef....

I know it feels like boneless, skinless chicken breasts are the coolest thing since sliced bread. I mean, they are everywhere right now. But we can’t get enough of the tender, juicy dark meat that chicken thighs have to offer. So often chicken is overcooked and dry, and you never know what you’re going to get when given chicken at dinner. Rest assured, these crispy oven baked chicken thighs are everything you’ve ever wanted out of a piece of chicken....

Why do you use vodka in your pie crust? Can I replace it with something else? Vodka prevents the formation of gluten once the flour in the recipe is hydrated. Gluten gives flour elasticity, which is great for making bread, but not so great for pastries and pie crusts. By inhibiting this elasticity, the crust remains flaky, even if you have to roll it out multiple times. SUBSTITUTION: You can replace the vodka in this pie crust recipe with an equal amount of cold water in addition to the cold water already called for in the recipe....

Aren’t we all a bit like Guy Am I with food sometimes? Something is new and different and maybe looks a bit weird so we don’t want to even try it. We are so glad to have tried and actually like green eggs and ham! It is a whimsical breakfast that we love to make on Dr. Seuss’s birthday with the kids. Say! I like green eggs and ham!So I will eat them in a box....

School starts in less than a week for us! Yikes! We decided to spend one of our last summer afternoons in the kitchen making a lunchbox treat for the kids. These fruit and vegetable snacks are right up our alley. Now, they are much more like really thick jello pieces than your run-of-the-mill boxed fruit snack, but then again, these things are actually made out of real fruit and vegetables so of course they’ll be a bit different....

Do I have to use alcohol to make extracts? Vodka is the best way to make these extracts and it is about 40% alcohol. If you are worried about the taste, don’t worry. You can’t taste the Vodka once the extract is made. If you are worried about the alcohol, it is burned up when baked or cooked and is used in such a small amount that it is completely negligible....

Vegetarian Options: We know, not everyone eats pork, or even meat in general. You can always substitute chorizo with your favorite plant-based chorizo sausage, typically made from soy. What is queso fundido? Queso Fundido is a Mexican style of queso, or melted cheese, that typically calls for some chorizo, onions, and/or peppers folded into it. It is closely related to “Queso Flameado,” or Flaming Cheese, which is served flambé, at one’s table....

What is English Toffee? Toffee has different names in different countries. In the United States, most toffee is known as English Toffee. Where it can get confusing however, is that traditional English Toffee does not contain any nuts, yet English Toffee in the United States can contain a variety of nuts. The moral of the story is to always check toffee labels to make sure you’re getting the toffee you want....

What Is The Best Cut Of Meat For Pork Chops? You have some options when it comes to choosing which type of pork chop you’ll use: Rib Chop: This is the most desirable cut of pork chop. It comes from the rib section (hence its name) and has a large bone running along one side. This cut is very tender with a nice pork flavor.Loin Chop: This cut has a T-bone in the middle....

As the weather starts cooling down, we suddenly start craving soup. There is something so comforting about enjoying a bowl of soup for dinner at the end of a long, cold day. Creamy soups are some of my favorites…They are rich and cheesy and so filling. Seriously, this tomato tortellini soup is the easiest soup you could possibly make! It comes together in 30 minutes, you only need one pot and simple ingredients, and there is minimal mess in your kitchen (Thank goodness!...

There are a lot of strong opinions out there on what should and should not be included on a Philly Cheesesteak. Onions? Provolone cheese? Cheese Whiz? American cheese? Veggies? If you’re from Philadelphia, I’m sure you’ve had a few heated debates yourself about Pat’s vs. Geno’s Steaks. We’re not here to ruffle any feathers. We just want to help you enjoy an authentic Philly Cheesesteak from the comfort of your own home....

Can I use parchment paper instead of non-stick spray? You absolutely can. Just make sure that you use something to keep your blondies from sticking. Dessert bars are known for sticking to the pan. Mixing: We prefer to mix this by hand, but you can always use a hand mixer or a stand mixer. Just be sure not to overmix. Brown Butter: This recipe has you browning the butter on the stovetop....

Butter Tip: The butter should be room temperature and smoosh easily to the touch. If you soften the butter in a microwave, be sure to work in small increments of time so you don’t get any melted pools of butter. Milk Temperature: The milk should be warm to the touch (between 100 and 110 degrees). You can use 1% up to whole milk. I’ll never recommend using skim milk for anything....