1 00:00:05,920 --> 00:00:09,200 Speaker 1: Hello, Hello, I'm Kelsey Nixon and this is Kitchen Prescription, 2 00:00:09,440 --> 00:00:12,000 Speaker 1: the podcast you listen to when you don't know what 3 00:00:12,119 --> 00:00:15,760 Speaker 1: to make for dinner. I hope you've all had a 4 00:00:15,800 --> 00:00:19,400 Speaker 1: wonderful week. Kind of feels like we are swimming amongst 5 00:00:19,520 --> 00:00:24,360 Speaker 1: chaos over in my household. But I like the busy 6 00:00:24,440 --> 00:00:26,360 Speaker 1: is better than bored, right, or at least that's what 7 00:00:26,440 --> 00:00:29,960 Speaker 1: I like to tell myself. But we are back in 8 00:00:30,240 --> 00:00:35,800 Speaker 1: a more regular routine of having our weeknight dinners thanks 9 00:00:35,840 --> 00:00:39,960 Speaker 1: to school starting again. And I was just thinking this week, like, 10 00:00:40,159 --> 00:00:44,280 Speaker 1: there are three tools that I think I use every 11 00:00:44,479 --> 00:00:48,000 Speaker 1: single night when I make dinner. Whether I am doing 12 00:00:48,280 --> 00:00:51,160 Speaker 1: chicken nuggets in the air fryer, or I am making 13 00:00:51,200 --> 00:00:54,520 Speaker 1: a recipe club recipe, or I am making a like 14 00:00:54,720 --> 00:00:59,160 Speaker 1: family heirloom recipe, it doesn't matter how difficult or easy 15 00:00:59,760 --> 00:01:03,400 Speaker 1: that dinner task is. I tend to use three things, 16 00:01:03,480 --> 00:01:05,560 Speaker 1: and I want to talk about those. But before we 17 00:01:05,560 --> 00:01:08,600 Speaker 1: get into those, I want to give you three simple 18 00:01:08,640 --> 00:01:11,119 Speaker 1: ideas meal ideas that you can throw on your meal 19 00:01:11,160 --> 00:01:14,680 Speaker 1: plan this week to make weeknight dinner feel a bit 20 00:01:14,800 --> 00:01:18,240 Speaker 1: more manageable. So we're going to kick off the podcast 21 00:01:18,280 --> 00:01:21,240 Speaker 1: with those three recipes and then jump into these magical 22 00:01:21,280 --> 00:01:24,280 Speaker 1: three tools that make my life easier every single night. 23 00:01:24,720 --> 00:01:28,119 Speaker 1: All right, So first step is this salsa chicken skillet. 24 00:01:28,600 --> 00:01:32,080 Speaker 1: It is an August recipe from Recipe Club, and it 25 00:01:33,040 --> 00:01:37,120 Speaker 1: totally exceeded my expectations. So, as you guys know, my 26 00:01:37,280 --> 00:01:40,040 Speaker 1: Recipe Club members vote on the recipes they want every month, 27 00:01:40,440 --> 00:01:44,920 Speaker 1: and everyone voted for this salsa chicken skillet. And I 28 00:01:44,959 --> 00:01:47,440 Speaker 1: didn't even exactly know what this was going to look like. 29 00:01:47,960 --> 00:01:51,440 Speaker 1: I was just trying to think of recipes that incorporated 30 00:01:51,640 --> 00:01:56,000 Speaker 1: shortcut ingredients, because you guys really respond to that. Anytime 31 00:01:56,000 --> 00:01:58,240 Speaker 1: you can get a shortcut in the kitchen or one 32 00:01:58,800 --> 00:02:01,000 Speaker 1: ingredient that packs a lot of flavor, whether that's a 33 00:02:01,120 --> 00:02:05,000 Speaker 1: jarred marinaer sauce or a pre made pesto or in 34 00:02:05,000 --> 00:02:08,040 Speaker 1: this case, salsa, I want to be able to provide 35 00:02:08,080 --> 00:02:13,040 Speaker 1: recipes that are really complimentary to those ingredients. So hence 36 00:02:13,240 --> 00:02:18,360 Speaker 1: salsa chicken skillet. And this recipe is so delicious. I 37 00:02:18,400 --> 00:02:21,400 Speaker 1: think I've probably made it a solid five times since 38 00:02:21,440 --> 00:02:24,440 Speaker 1: I developed it, and that's a lot, especially because I'm 39 00:02:24,480 --> 00:02:29,040 Speaker 1: constantly developing new recipes. But it's creamy, it's delicious. I've 40 00:02:29,040 --> 00:02:32,080 Speaker 1: made it with both chicken thighs and chicken breasts. It 41 00:02:32,200 --> 00:02:35,239 Speaker 1: uses that magical combination of three spices I like to 42 00:02:35,320 --> 00:02:38,760 Speaker 1: use for almost any Mexican dish, chili, powdered human coriander, 43 00:02:39,400 --> 00:02:43,640 Speaker 1: and obviously the salsa. And as long as they're getting 44 00:02:43,639 --> 00:02:45,880 Speaker 1: a nice chunky salsa, it's great. You don't want to 45 00:02:45,960 --> 00:02:47,880 Speaker 1: use like a pico in this, even though that's kind 46 00:02:47,880 --> 00:02:49,880 Speaker 1: of what I prefer when I'm having chips and salsa. 47 00:02:50,000 --> 00:02:52,919 Speaker 1: You want a nice chunky salsa. You had some beans, 48 00:02:52,919 --> 00:02:55,359 Speaker 1: some corn, A little bit of sour cream in there 49 00:02:55,400 --> 00:02:57,560 Speaker 1: makes it creamy, and then I top it like a 50 00:02:57,639 --> 00:03:03,560 Speaker 1: tap a taco, cotilla, cheese, some sour cream, some cilantro, 51 00:03:04,040 --> 00:03:06,360 Speaker 1: all the good stuff, pickled onions if you've got them 52 00:03:06,360 --> 00:03:09,400 Speaker 1: on ham, and it's so delicious. I like to serve 53 00:03:09,440 --> 00:03:13,679 Speaker 1: it alongside cilantro lime rice, and I just like so 54 00:03:13,800 --> 00:03:17,680 Speaker 1: much flavor. I cannot believe how successful this recipe was, 55 00:03:18,280 --> 00:03:21,000 Speaker 1: and I can. I'm just looking at the ingredient list here, 56 00:03:21,480 --> 00:03:24,959 Speaker 1: the salsa, the beans, the corn. So much of it 57 00:03:25,000 --> 00:03:28,400 Speaker 1: is our pantry staples, So I think I might even 58 00:03:28,400 --> 00:03:32,080 Speaker 1: throw this on my list of pantry recipes. It's that accessible. 59 00:03:32,200 --> 00:03:35,160 Speaker 1: As long as you've got chicken on hand, and maybe 60 00:03:35,200 --> 00:03:39,080 Speaker 1: like the sour cream. That's about it. You should always 61 00:03:39,120 --> 00:03:42,920 Speaker 1: have everything else you need to make this recipe so 62 00:03:42,960 --> 00:03:45,440 Speaker 1: it's delicious. It all comes together in one skillet, which 63 00:03:45,480 --> 00:03:48,920 Speaker 1: means cleanup is a breeze. And if you've had one 64 00:03:48,960 --> 00:03:51,440 Speaker 1: too many taco Tuesdays lately and you need to mix 65 00:03:51,480 --> 00:03:55,480 Speaker 1: things up with a midweek Mexican meal, you should try this. 66 00:03:55,520 --> 00:03:58,440 Speaker 1: It's really really good. So this is a recipe for 67 00:03:58,480 --> 00:04:01,960 Speaker 1: our Recipe Club members love to have you. If you're 68 00:04:01,960 --> 00:04:04,600 Speaker 1: not a member, send me a DM and I will 69 00:04:04,880 --> 00:04:08,600 Speaker 1: send you a code for ten dollars off. Next recipe, 70 00:04:08,880 --> 00:04:12,400 Speaker 1: sheet pan Beef and Broccoli. I feel like we've kind 71 00:04:12,440 --> 00:04:16,240 Speaker 1: of been making it a lot, mostly because it's so 72 00:04:17,120 --> 00:04:21,839 Speaker 1: popular amongst my three children. So it is that classic 73 00:04:21,920 --> 00:04:24,600 Speaker 1: beef and broccoli flavor profile that you get from your 74 00:04:24,600 --> 00:04:27,560 Speaker 1: favorite takeout restaurant. But it all comes together on a 75 00:04:27,560 --> 00:04:29,880 Speaker 1: sheet pan, and I'm convinced you make it faster than 76 00:04:30,160 --> 00:04:31,960 Speaker 1: the time it would take to actually go and pick 77 00:04:32,080 --> 00:04:35,760 Speaker 1: up beef and broccoli from your favorite Asian restaurant. So 78 00:04:35,839 --> 00:04:38,640 Speaker 1: I use both broccoli and red bell pepper in here. 79 00:04:38,760 --> 00:04:41,160 Speaker 1: Not only does it kind of enhance the color a bit. 80 00:04:41,520 --> 00:04:43,520 Speaker 1: But red bell pepper happens to be one of those 81 00:04:43,640 --> 00:04:47,480 Speaker 1: vegetables that everyone in my family likes, and I like 82 00:04:47,640 --> 00:04:50,400 Speaker 1: that you kind of get not only the variants in flavor, 83 00:04:50,480 --> 00:04:53,360 Speaker 1: but also texture. So we've got the broccoli, we've got 84 00:04:53,400 --> 00:04:56,039 Speaker 1: the red bell pepper, and what really makes this recipe 85 00:04:56,120 --> 00:04:59,880 Speaker 1: special is the marinade that I use for the bee. 86 00:05:00,200 --> 00:05:03,240 Speaker 1: It's really simple. You're going to find everything in your 87 00:05:03,320 --> 00:05:07,600 Speaker 1: pantry for this, from rice, wine, vinegar to brown sugar, 88 00:05:08,360 --> 00:05:11,120 Speaker 1: soy sauce, like really really simple. And I use a 89 00:05:11,160 --> 00:05:14,600 Speaker 1: strip steak just cut into one inch chunks. And there's 90 00:05:14,720 --> 00:05:17,920 Speaker 1: a ton of flavor in this recipe. So this one's 91 00:05:17,960 --> 00:05:20,119 Speaker 1: a great one. I can't wait to make it because 92 00:05:20,120 --> 00:05:22,479 Speaker 1: I know everyone will eat it, and I know that 93 00:05:22,600 --> 00:05:26,000 Speaker 1: you guys know those recipes that everyone's going to eat 94 00:05:26,080 --> 00:05:30,520 Speaker 1: are very very welcomed. Finally, I'm doing a five ingredient 95 00:05:30,560 --> 00:05:34,320 Speaker 1: farrow and veggie bowl. This is a recipe I did 96 00:05:34,360 --> 00:05:38,480 Speaker 1: for Instagram because you guys love those five ingredient Fridays. 97 00:05:38,880 --> 00:05:41,279 Speaker 1: And this is a Trader Joe's friendly recipe. Although you 98 00:05:41,320 --> 00:05:45,240 Speaker 1: can absolutely get the ingredients to make it elsewhere. It's 99 00:05:45,279 --> 00:05:47,440 Speaker 1: no secret that. I'm a huge fan of farrow. It's 100 00:05:47,480 --> 00:05:52,679 Speaker 1: like my favorite grain. It's nutty, it's chewy, it's filling, 101 00:05:52,760 --> 00:05:55,640 Speaker 1: it's got some protein. I just think it's fantastic. So 102 00:05:55,680 --> 00:05:58,240 Speaker 1: I use that as a base. I really like the 103 00:05:58,279 --> 00:06:02,440 Speaker 1: Trader Joe's Mixed Veggie Mix. I believe it says they 104 00:06:02,480 --> 00:06:04,160 Speaker 1: always have it, and I think they have it in 105 00:06:04,240 --> 00:06:08,520 Speaker 1: any Trader Joe's. But it's like eight veggie mix. There's 106 00:06:08,560 --> 00:06:11,520 Speaker 1: eight different veggie varieties in it. It's got everything from 107 00:06:12,040 --> 00:06:15,760 Speaker 1: broccoli to carrots to cabbage, and it's just all chopped 108 00:06:15,839 --> 00:06:19,800 Speaker 1: up really fine. It's awesome. Then another friend introduced me 109 00:06:20,040 --> 00:06:24,520 Speaker 1: to this creamy Dell dressing at Trader Joe's that is delicious, 110 00:06:25,080 --> 00:06:27,680 Speaker 1: and so I add that plus some crumbled feta and 111 00:06:27,720 --> 00:06:30,039 Speaker 1: the zest and juice of half a lime and it's 112 00:06:30,240 --> 00:06:33,520 Speaker 1: really really good. I've been serving it with a rotisserie 113 00:06:33,600 --> 00:06:36,440 Speaker 1: chicken that I pick up at Costco and when I 114 00:06:36,480 --> 00:06:38,680 Speaker 1: don't want to turn the oven on. This is the 115 00:06:38,760 --> 00:06:42,400 Speaker 1: perfect end of summer recipe. It's also great for lunch, 116 00:06:42,440 --> 00:06:44,719 Speaker 1: if you want a hearty lunch. So those are three 117 00:06:44,720 --> 00:06:47,160 Speaker 1: things I'm making this week for my family. The saltsa 118 00:06:47,240 --> 00:06:50,200 Speaker 1: chicken skillet, the sheet pan beef and broccoli, and then 119 00:06:50,240 --> 00:06:54,040 Speaker 1: the five ingredient furrow and veggie bowls. So hopefully there's 120 00:06:54,040 --> 00:06:55,760 Speaker 1: some ideas there that you can throw on your own 121 00:06:55,800 --> 00:06:59,800 Speaker 1: meal plan and make things a little easier this week. 122 00:07:00,000 --> 00:07:03,080 Speaker 1: All right, let's talk about those three tools I use 123 00:07:03,200 --> 00:07:07,040 Speaker 1: every single week to make my life easier at dinner time. 124 00:07:10,160 --> 00:07:13,320 Speaker 1: So whether I'm making a recipe, club recipe, a classic 125 00:07:13,360 --> 00:07:17,560 Speaker 1: family recipe from scratch, boxed mac and cheese, or honestly 126 00:07:17,560 --> 00:07:19,720 Speaker 1: something frozen that I just toss in my air fire, 127 00:07:20,320 --> 00:07:24,200 Speaker 1: these are three essential tools I use every single night 128 00:07:24,240 --> 00:07:27,000 Speaker 1: when I'm preparing dinner for my family. If you don't 129 00:07:27,040 --> 00:07:30,160 Speaker 1: invest in anything else in your kitchen, let it be 130 00:07:30,760 --> 00:07:34,760 Speaker 1: these three things. Now you may realize, oh, I have 131 00:07:34,800 --> 00:07:36,400 Speaker 1: all of those three things, But I'm going to ask 132 00:07:36,400 --> 00:07:39,560 Speaker 1: you to examine the quality of these three things that 133 00:07:39,600 --> 00:07:42,640 Speaker 1: you have, because they are so critical to making it 134 00:07:42,680 --> 00:07:45,200 Speaker 1: easier to get dinner on the table that I want 135 00:07:45,240 --> 00:07:48,360 Speaker 1: you to have the best, right, and the best doesn't 136 00:07:48,360 --> 00:07:51,040 Speaker 1: necessarily mean the most expensive, which we'll talk about, but 137 00:07:51,480 --> 00:07:54,760 Speaker 1: let's get into them. So you might think, oh, these 138 00:07:54,760 --> 00:07:57,560 Speaker 1: are so obvious, but just tear me out, Okay, a 139 00:07:57,640 --> 00:08:00,880 Speaker 1: cutting board. I know everyone who's listening to this podcast 140 00:08:00,880 --> 00:08:03,360 Speaker 1: has a cutting board, but what I'm concerned about is 141 00:08:03,400 --> 00:08:05,920 Speaker 1: that your cutting board is too small. This is something 142 00:08:05,920 --> 00:08:10,000 Speaker 1: I learning culinary school years ago. Having a big work 143 00:08:10,080 --> 00:08:15,200 Speaker 1: surface or a cutting board makes dinner prep infinitely easier, 144 00:08:16,000 --> 00:08:18,760 Speaker 1: and I think a lot of people buy smaller cutting 145 00:08:18,760 --> 00:08:23,679 Speaker 1: boards mostly for the sake of saving space. So I'm 146 00:08:23,720 --> 00:08:25,720 Speaker 1: going to challenge you to look at the size of 147 00:08:25,760 --> 00:08:28,120 Speaker 1: your cutting board and think what I benefit from a 148 00:08:28,200 --> 00:08:31,640 Speaker 1: larger cutting board, And the answer is probably yes. Now, 149 00:08:31,680 --> 00:08:33,520 Speaker 1: one of the reasons people don't want to do that 150 00:08:33,679 --> 00:08:36,560 Speaker 1: is that they're heavy, and they're bulky to maneuver and 151 00:08:36,600 --> 00:08:38,880 Speaker 1: where you're going to store it. And so this is 152 00:08:38,920 --> 00:08:41,680 Speaker 1: where a recommendation comes in from my favorite brand of 153 00:08:41,679 --> 00:08:44,440 Speaker 1: cutting board. I've been saying for this for years. I 154 00:08:44,480 --> 00:08:47,640 Speaker 1: love the Epicurean cutting boards. They are made from a 155 00:08:47,720 --> 00:08:51,080 Speaker 1: wood composite, but that makes them not too heavy. They're 156 00:08:51,080 --> 00:08:53,800 Speaker 1: pretty light. You can throw them in the dishwasher. They 157 00:08:53,840 --> 00:08:56,120 Speaker 1: are great, even if they start to get a little dull. 158 00:08:56,240 --> 00:08:59,839 Speaker 1: They sell this board butter product that honestly, one swipe 159 00:08:59,880 --> 00:09:01,520 Speaker 1: of the board butter and it looks like a brand 160 00:09:01,600 --> 00:09:05,040 Speaker 1: new board. They come in all different sizes. Like I said, 161 00:09:05,080 --> 00:09:08,960 Speaker 1: they're not heavy. I love how they feel against a 162 00:09:09,040 --> 00:09:11,760 Speaker 1: knife because I'm not a huge fan of a plastic 163 00:09:11,800 --> 00:09:16,600 Speaker 1: board unless I'm preparing raw protein. I much prefer a 164 00:09:16,640 --> 00:09:20,480 Speaker 1: wood board. And as beautiful it's like a big boozeblock 165 00:09:20,600 --> 00:09:23,040 Speaker 1: is or a real thick wood cutting board is. It's 166 00:09:23,080 --> 00:09:27,360 Speaker 1: just it's quite difficult to maintain right, and it's difficult 167 00:09:27,400 --> 00:09:29,280 Speaker 1: to move around. And if you're not in a situation 168 00:09:29,280 --> 00:09:31,200 Speaker 1: where you can keep your board on your counter all 169 00:09:31,280 --> 00:09:33,760 Speaker 1: the time, I can realize why you would not want 170 00:09:33,760 --> 00:09:37,359 Speaker 1: to invest in a board like that. Check out Epicurean 171 00:09:37,480 --> 00:09:39,640 Speaker 1: cutting Boards. I'll provide a link in the show notes. 172 00:09:40,160 --> 00:09:42,480 Speaker 1: My recommendation is to get a board that is at 173 00:09:42,640 --> 00:09:48,319 Speaker 1: least seventeen by thirteen. I don't like really prepping dinner 174 00:09:48,360 --> 00:09:50,960 Speaker 1: on a board much smaller than that. That is a 175 00:09:51,280 --> 00:09:53,400 Speaker 1: that's like the sweet spot for me. Now I have 176 00:09:53,520 --> 00:09:56,080 Speaker 1: smaller boards, and if you're just pulling out a board 177 00:09:56,120 --> 00:09:58,920 Speaker 1: to like slice a lemon or something like that, that's 178 00:09:58,960 --> 00:10:02,600 Speaker 1: one thing. A bigger board is great for that fancy 179 00:10:02,640 --> 00:10:05,520 Speaker 1: phrase you hear sometimes called Nissan plas, which means everything 180 00:10:05,559 --> 00:10:09,000 Speaker 1: in its place before you begin cooking. That is probably 181 00:10:09,080 --> 00:10:11,680 Speaker 1: one of the greatest pieces of advice you could apply 182 00:10:11,960 --> 00:10:15,720 Speaker 1: to making dinner prep easier is reading entirely through the 183 00:10:15,720 --> 00:10:18,679 Speaker 1: recipe before you begin cooking and pulling all of your 184 00:10:18,800 --> 00:10:21,160 Speaker 1: ingredients together. And if you want extra credit, you're going 185 00:10:21,200 --> 00:10:24,400 Speaker 1: to slice and dice everything before you actually start throwing 186 00:10:24,440 --> 00:10:27,400 Speaker 1: things in the pan. But you need a big board 187 00:10:27,400 --> 00:10:30,400 Speaker 1: in order to make that accessible. So think about that. 188 00:10:30,880 --> 00:10:33,400 Speaker 1: Take a look at those boards. I think they're awesome. 189 00:10:33,840 --> 00:10:35,880 Speaker 1: Now we've talked about a big cutting board. Now I 190 00:10:35,880 --> 00:10:39,040 Speaker 1: want to talk about a knife once again. If you're 191 00:10:39,080 --> 00:10:41,680 Speaker 1: listening to this podcast, you most certainly have a knife 192 00:10:41,720 --> 00:10:43,720 Speaker 1: that you prep dinner with. But I want to talk 193 00:10:43,720 --> 00:10:45,840 Speaker 1: about how important it is for that knife to be sharp. 194 00:10:46,880 --> 00:10:49,680 Speaker 1: I have said it many times, but a sharp knife 195 00:10:49,720 --> 00:10:53,559 Speaker 1: is significantly safer than a dull knife. A sharp knife 196 00:10:53,600 --> 00:10:56,520 Speaker 1: is easier to work with. It should not be something 197 00:10:56,520 --> 00:11:00,559 Speaker 1: that you're scared of. It should be something that you embrace. Now, 198 00:11:00,679 --> 00:11:03,480 Speaker 1: one of the most common questions I probably get asked is, well, 199 00:11:03,520 --> 00:11:05,240 Speaker 1: what kind of knife should I buy? I need a 200 00:11:05,280 --> 00:11:09,200 Speaker 1: new knife, and there are so many different fantastic brands. 201 00:11:09,360 --> 00:11:12,000 Speaker 1: You could get a Japanese knife that's like like a 202 00:11:12,040 --> 00:11:14,720 Speaker 1: shoon knife, or you could get a German knife like 203 00:11:14,760 --> 00:11:17,559 Speaker 1: a woost Off or a hankle, or you could get 204 00:11:17,559 --> 00:11:20,560 Speaker 1: a knife from one of these DTC brands that are 205 00:11:21,120 --> 00:11:25,680 Speaker 1: popping off, whether it's material, kitchen or our place. I 206 00:11:25,760 --> 00:11:28,400 Speaker 1: don't care about the brand of knife as much as 207 00:11:28,440 --> 00:11:31,840 Speaker 1: I care about it being sharp. And what's most important 208 00:11:31,880 --> 00:11:33,800 Speaker 1: is that that knife is going to feel good in 209 00:11:33,840 --> 00:11:37,440 Speaker 1: your hand. Because we all have different shapes and sizes 210 00:11:37,480 --> 00:11:39,560 Speaker 1: of hands, right, I have really small hands, so I 211 00:11:39,640 --> 00:11:43,440 Speaker 1: like a smaller knife that's lighter weight. So it's going 212 00:11:43,480 --> 00:11:45,720 Speaker 1: to depend if you want to make the investment. I 213 00:11:45,800 --> 00:11:49,319 Speaker 1: recommend going to a Slotob or a William Snoma, going 214 00:11:49,360 --> 00:11:51,240 Speaker 1: in with a budget, saying I don't want to spend 215 00:11:51,280 --> 00:11:53,520 Speaker 1: more than seventy five dollars or one hundred dollars or 216 00:11:53,520 --> 00:11:56,000 Speaker 1: one hundred and fifty dollars on a knife, and holding 217 00:11:56,040 --> 00:11:58,360 Speaker 1: those knives in your hand, and then you need to 218 00:11:58,440 --> 00:12:01,280 Speaker 1: keep it sharp. So another a very common question I 219 00:12:01,320 --> 00:12:04,120 Speaker 1: get is how do I sharpen my knives at home? 220 00:12:04,800 --> 00:12:06,959 Speaker 1: And for years I've been giving the advice that you 221 00:12:06,960 --> 00:12:10,360 Speaker 1: should just take your knives into either a hardware store 222 00:12:10,679 --> 00:12:13,880 Speaker 1: or a store like William snowmer slotob and have them 223 00:12:13,880 --> 00:12:17,000 Speaker 1: professionally sharpen them for you. It's usually a dollar an inch, 224 00:12:17,440 --> 00:12:19,560 Speaker 1: so if you have an eight inch blade, it'll be 225 00:12:19,600 --> 00:12:23,040 Speaker 1: eight dollars. And if you had a good professional sharping 226 00:12:23,800 --> 00:12:25,560 Speaker 1: couple times a year, even two times a year, it 227 00:12:25,559 --> 00:12:29,480 Speaker 1: would make a huge difference on the way that your 228 00:12:29,559 --> 00:12:33,240 Speaker 1: knife feels when you use it. Now, even giving that advice, 229 00:12:33,400 --> 00:12:35,720 Speaker 1: I know that not very many of you are going 230 00:12:35,760 --> 00:12:37,640 Speaker 1: to do it, and that's okay. Life is life, and 231 00:12:37,720 --> 00:12:41,520 Speaker 1: it's just unrealistic. So I've actually been testing some different 232 00:12:43,000 --> 00:12:46,440 Speaker 1: knife sharpeners at home, and there's a couple of things 233 00:12:46,440 --> 00:12:49,280 Speaker 1: you could do. You may have seen something that's called 234 00:12:49,320 --> 00:12:51,800 Speaker 1: a honing steel and it kind of is just like 235 00:12:51,840 --> 00:12:55,600 Speaker 1: a metal rod, or sometimes it's a ceramic rod, and 236 00:12:55,679 --> 00:12:58,719 Speaker 1: that is a way to maintain the edge on your knife. 237 00:12:59,559 --> 00:13:01,960 Speaker 1: It can be a little bit uncomfortable to use it 238 00:13:02,000 --> 00:13:06,480 Speaker 1: if you've never used it before, but that's one way 239 00:13:06,679 --> 00:13:09,640 Speaker 1: you could maintain the edge on your knife. But once again, 240 00:13:09,800 --> 00:13:11,640 Speaker 1: those of you who are not going to go to 241 00:13:11,679 --> 00:13:13,880 Speaker 1: Sarlatub and have your knife sharpen you're probably not going 242 00:13:13,920 --> 00:13:15,520 Speaker 1: to use a honing steal or you're going to buy 243 00:13:15,559 --> 00:13:16,920 Speaker 1: it and then not know what to do with it. 244 00:13:17,360 --> 00:13:20,080 Speaker 1: So I feel like I have found a product I 245 00:13:20,080 --> 00:13:23,920 Speaker 1: feel comfortable recommending that I think is easy to use 246 00:13:24,160 --> 00:13:30,240 Speaker 1: for anyone, regardless of your skill level or knowledge about 247 00:13:30,480 --> 00:13:34,439 Speaker 1: cutlery and knives. And it's called a work Sharp Electric 248 00:13:35,080 --> 00:13:39,800 Speaker 1: kitchen knife sharpener. It's under fifty dollars and it does 249 00:13:39,840 --> 00:13:42,800 Speaker 1: all the work for you, and it's got nearly two 250 00:13:42,840 --> 00:13:47,480 Speaker 1: thousand and five star ratings on Amazon. It's awesome. It's small, 251 00:13:47,520 --> 00:13:49,400 Speaker 1: it doesn't take up a ton of space, it's not 252 00:13:49,440 --> 00:13:52,080 Speaker 1: too loud, and if you did this a couple of 253 00:13:52,080 --> 00:13:54,920 Speaker 1: times a year at home, you would be thrilled. There's 254 00:13:55,080 --> 00:13:58,000 Speaker 1: also an area on this where you can hone your 255 00:13:58,040 --> 00:13:59,600 Speaker 1: knife as well, So I'm going to do my best 256 00:13:59,600 --> 00:14:02,320 Speaker 1: to explain here. When you sharpen your knife, you're actually 257 00:14:02,360 --> 00:14:06,880 Speaker 1: creating a new edge, and as you use that knife 258 00:14:07,000 --> 00:14:11,360 Speaker 1: to slice and dice and chop things for cooking, that 259 00:14:11,480 --> 00:14:14,400 Speaker 1: edge becomes dull because the fibers that kind of come 260 00:14:14,440 --> 00:14:16,920 Speaker 1: to a point start to fray a little bit. Now, 261 00:14:16,920 --> 00:14:18,640 Speaker 1: obviously you're not going to see that, but if you 262 00:14:18,720 --> 00:14:21,000 Speaker 1: looked at it under a microscope, it might look like that. 263 00:14:21,480 --> 00:14:25,960 Speaker 1: And when you hone your knife. You realign those frayed edges, 264 00:14:26,040 --> 00:14:30,280 Speaker 1: and that's why it kind of maintains that new edge 265 00:14:30,440 --> 00:14:33,800 Speaker 1: for longer. You don't want to always sharpen your knife 266 00:14:33,800 --> 00:14:35,960 Speaker 1: because then you're going to wear your knife down. So 267 00:14:36,560 --> 00:14:39,040 Speaker 1: with this product, you have an option to both hone 268 00:14:39,080 --> 00:14:40,960 Speaker 1: it and you're not having to use the rod. There's 269 00:14:41,000 --> 00:14:42,800 Speaker 1: just like a little slit in the center and you 270 00:14:42,920 --> 00:14:46,240 Speaker 1: just slice it through there like ten times and that 271 00:14:46,360 --> 00:14:49,560 Speaker 1: kind of aligns those fibers to maintain that edge. And 272 00:14:49,560 --> 00:14:52,680 Speaker 1: then it's also got the portion it's an electric sharpener 273 00:14:53,440 --> 00:14:56,560 Speaker 1: where it will sharpen each side of the blade. So 274 00:14:56,760 --> 00:15:00,320 Speaker 1: I'm gonna list this in the show note and then 275 00:15:00,320 --> 00:15:03,240 Speaker 1: I'm also going to share a reel about this on 276 00:15:03,280 --> 00:15:05,160 Speaker 1: Instagram so I can show you guys how it works. 277 00:15:05,600 --> 00:15:08,400 Speaker 1: But it's a fabulous product, and I knew that I 278 00:15:08,440 --> 00:15:10,800 Speaker 1: was onto something when I went to wire Cutter, and 279 00:15:10,840 --> 00:15:15,560 Speaker 1: Wirecutter recommended the exact same sharpener so as their budget option. 280 00:15:15,920 --> 00:15:20,040 Speaker 1: And Wirecutter is a product testing site put out by 281 00:15:20,040 --> 00:15:23,120 Speaker 1: the New York Times and they do extensive testing. So 282 00:15:23,600 --> 00:15:25,600 Speaker 1: I was happy to know that we were aligned, and 283 00:15:25,640 --> 00:15:29,000 Speaker 1: it made me feel even more confident and recommending this 284 00:15:29,040 --> 00:15:32,480 Speaker 1: item if you're looking for something to sharpen knives at home, 285 00:15:33,240 --> 00:15:35,200 Speaker 1: if you don't want to deal with it and you 286 00:15:35,280 --> 00:15:37,040 Speaker 1: just want to take it in twice a year. The 287 00:15:37,120 --> 00:15:39,280 Speaker 1: two times of year I usually take my knives in 288 00:15:39,360 --> 00:15:41,800 Speaker 1: are right before Thanksgiving because I'm gonna be doing a 289 00:15:41,840 --> 00:15:44,520 Speaker 1: ton of cooking for the holidays, and then right when 290 00:15:44,560 --> 00:15:47,200 Speaker 1: school gets out in summer starting and I just kind 291 00:15:47,240 --> 00:15:48,880 Speaker 1: of have in my mind that, oh, I need to 292 00:15:48,920 --> 00:15:51,280 Speaker 1: take my knives in. It will be so much easier 293 00:15:51,280 --> 00:15:54,080 Speaker 1: to cut an onion with a sharp knife. I promise you, 294 00:15:54,560 --> 00:16:01,000 Speaker 1: I promise you, all right. Finally, spring loaded tongue. What 295 00:16:01,120 --> 00:16:05,440 Speaker 1: are spring loaded tongs? Well, my favorite brand is from Oxo, 296 00:16:05,600 --> 00:16:09,320 Speaker 1: and Oxo has a specific line called the Good Grips line, 297 00:16:09,960 --> 00:16:12,840 Speaker 1: and they are a locking tongs. You can kind of 298 00:16:12,920 --> 00:16:16,600 Speaker 1: pull this tab at the top and it'll lock them 299 00:16:16,600 --> 00:16:18,560 Speaker 1: in place for you, or you can open them up 300 00:16:18,880 --> 00:16:21,280 Speaker 1: and with the spring loaded they kind of bounce back, 301 00:16:21,320 --> 00:16:23,400 Speaker 1: so you'll squeeze them in to pick something up and 302 00:16:23,400 --> 00:16:26,640 Speaker 1: then they bounce back. And tongs are like an extension 303 00:16:26,760 --> 00:16:29,520 Speaker 1: of your hand in the kitchen, Like if I was 304 00:16:29,600 --> 00:16:35,840 Speaker 1: doing a cooking challenge and I got a knife and 305 00:16:35,880 --> 00:16:37,560 Speaker 1: I could only pick one other tool, it would be 306 00:16:37,600 --> 00:16:40,840 Speaker 1: the tongs because you can do everything, whether you're sauteing, 307 00:16:41,000 --> 00:16:45,040 Speaker 1: or you're flipping something, or you're rotating a sheet tray 308 00:16:45,200 --> 00:16:48,600 Speaker 1: in the oven. They are just awesome. So if you 309 00:16:48,680 --> 00:16:52,120 Speaker 1: don't have tongs in your life, treat yourself. Spend the 310 00:16:52,160 --> 00:16:55,680 Speaker 1: ten dollars either at a local store or on Amazon, 311 00:16:56,200 --> 00:16:58,840 Speaker 1: get yourself a pair of spring loaded tongs. Now there's 312 00:16:58,880 --> 00:17:01,360 Speaker 1: two different varieties. There's going to be those that have 313 00:17:01,480 --> 00:17:04,560 Speaker 1: like a stainless steel tip and those that have a 314 00:17:04,600 --> 00:17:07,520 Speaker 1: silicone tip. If you do most of your cooking in 315 00:17:07,640 --> 00:17:11,879 Speaker 1: nonstick cookwear, then you'll want the silicone ones. If you 316 00:17:11,920 --> 00:17:15,399 Speaker 1: do most of your cooking on like castane or something 317 00:17:15,400 --> 00:17:17,960 Speaker 1: like that, or stainless steel, then get the stainless steel 318 00:17:17,960 --> 00:17:19,760 Speaker 1: ones things I like. The thing I like about the 319 00:17:19,800 --> 00:17:23,240 Speaker 1: stainless steel tongs is that they grip much better. So 320 00:17:23,320 --> 00:17:26,160 Speaker 1: like if you're transferring a piece of meat to your grill, 321 00:17:26,280 --> 00:17:29,080 Speaker 1: or if you are pulling chicken out of a skillet 322 00:17:29,240 --> 00:17:32,800 Speaker 1: to rest on a cutting board, or even if you're 323 00:17:32,960 --> 00:17:36,720 Speaker 1: serving a salad. If you are serving in dinner salad, 324 00:17:36,800 --> 00:17:39,480 Speaker 1: you should have tongs. And I am not talking about 325 00:17:39,480 --> 00:17:41,679 Speaker 1: those tongues you get at the dollar store. You know 326 00:17:41,800 --> 00:17:43,560 Speaker 1: what I'm talking about. They got the big holes and 327 00:17:43,640 --> 00:17:45,800 Speaker 1: like they feel awkward in your hand. No, you want 328 00:17:45,840 --> 00:17:51,040 Speaker 1: the spring loaded tongs. The springloaded tongues are game changer. 329 00:17:51,119 --> 00:17:54,520 Speaker 1: Like I said, everything from your air fryer, to your toaster, 330 00:17:54,640 --> 00:17:59,720 Speaker 1: oven to your leg cruse cookwear. I'm using those spring 331 00:17:59,720 --> 00:18:02,680 Speaker 1: looads tongs. So if you don't have a pair, treat 332 00:18:02,720 --> 00:18:06,439 Speaker 1: yourself this week. They are awesome. All right, you guys, 333 00:18:06,480 --> 00:18:09,600 Speaker 1: that's our podcast. This week we recommended those three recipes 334 00:18:09,640 --> 00:18:12,320 Speaker 1: to throw on your meal plan. All of the recipes 335 00:18:12,359 --> 00:18:14,399 Speaker 1: will be linked, and if you are looking for a 336 00:18:14,440 --> 00:18:19,000 Speaker 1: bit more recipe inspiration, check out recipe Club. It is 337 00:18:19,480 --> 00:18:22,399 Speaker 1: where all of my best recipes live. I have found 338 00:18:22,800 --> 00:18:26,080 Speaker 1: new passion and excitement and vigor for meal planning because 339 00:18:26,080 --> 00:18:29,560 Speaker 1: of recipe Club. It's so exciting as I watch it 340 00:18:29,680 --> 00:18:32,640 Speaker 1: be helpful to so many of you as well. If 341 00:18:32,640 --> 00:18:36,080 Speaker 1: you're looking to organize an outfit your kitchen, check out 342 00:18:36,119 --> 00:18:38,520 Speaker 1: my Family Mail makeover course. I've got a lot of 343 00:18:38,560 --> 00:18:42,160 Speaker 1: really great material in there for you. And in the meantime, 344 00:18:42,760 --> 00:18:45,240 Speaker 1: check me out on Instagram. I'm always sharing tips, tools 345 00:18:45,240 --> 00:18:47,800 Speaker 1: and techniques to make dinner time a little bit easier 346 00:18:47,840 --> 00:18:50,320 Speaker 1: for you and your families. Have a great week, and 347 00:18:50,359 --> 00:18:51,920 Speaker 1: we'll see you here next week.