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Speaker 1: Hi everybody. I'm Kelsey Nicks and then this is Kitchen Prescription,

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Speaker 1: the podcast you listen to when you don't know what

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Speaker 1: to make for dinner. Today is episode forty seven, The

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Speaker 1: Complete Kitchen Refresh, Part two. How is Everybody? This weekend,

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Speaker 1: we celebrated both the Easter holiday and my three year

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Speaker 1: old Pennies birthday, so a double holiday weekend for us,

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Speaker 1: which was lots of fun but also just kind of

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Speaker 1: lots so it felt like I've been trying to recover

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Speaker 1: ever since. There should be like a word or phrase

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Speaker 1: for the day after a holiday weekend when you're trying

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Speaker 1: to get back on your feet, you know, like they

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Speaker 1: always say, re entry is rough or can be rough,

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Speaker 1: But regardless, here we are and I'm still deep in

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Speaker 1: my spring cleaning kitchen Refresh project. I'm excited to bring

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Speaker 1: you Part two today, where we discuss all of the

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Speaker 1: things I swear by when it comes to the actual

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Speaker 1: cooking that happens in my kitchen. But first, I want

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Speaker 1: to dive into three recipes you could easily throw on

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Speaker 1: your meal plan for this week and just get the

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Speaker 1: ideas pumping. So first step is a lemon basil chick

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Speaker 1: pea pasta salad. This is everything you want in a

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Speaker 1: spring salad. It is so bright, it is hardy, it

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Speaker 1: is beautiful. It's like I developed the dress because I

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Speaker 1: had some requests for an Easter salad. And this is

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Speaker 1: such a great thing to take to like a spring picnic,

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Speaker 1: because there's enough in there that it's hardy enough to

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Speaker 1: certainly be at lunch. It's got chick peas and I

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Speaker 1: even added some presciuto in there, and it's just, oh,

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Speaker 1: it's so so delicious and it's so pretty. So we

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Speaker 1: are going to have this. I'm going to make this

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Speaker 1: recipe and then we've got some baseball games this week,

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Speaker 1: and this is what I'm going to take on the

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Speaker 1: go for a little baseball dinner. Because if you've got

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Speaker 1: kids who play sports, you know that that is like

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Speaker 1: one of the most challenging things is trying to feed

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Speaker 1: your family on nights when extracurriculars feel out of control.

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Speaker 1: So that's what I'm going to do this week, and

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Speaker 1: then I will eat it for lunches too, because it's

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Speaker 1: a really great lunch, all right. The second recipe tangy

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Speaker 1: barbecue chicken bowls, and this ended up on the meal

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Speaker 1: plan because My sister called me the other day from

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Speaker 1: the Trader Drow's parking lot saying, I need to make something.

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Speaker 1: I don't know what to make. Tell me what to make?

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Speaker 1: And I said, have you made that barbecue chicken? It's guys,

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Speaker 1: it's so good. The magic of this recipe is the

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Speaker 1: barbecue chicken, the oven roasted barbecue chicken. It's next level.

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Speaker 1: You could just do the barbecue chicken with like a

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Speaker 1: hearty salad and gosh, I know corn isn't in season,

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Speaker 1: but I'm thinking like corn on the car, like maybe

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Speaker 1: I'm just maybe I'm just secretly wishing for summer. That's

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Speaker 1: why I went there. But we'll be doing these bowls.

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Speaker 1: And so you make the barbecue chicken, you cut it up,

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Speaker 1: you put in a bowl, batt a being bada boom.

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Speaker 1: You have a delicious, sweet, yet tangy and hearty dinner.

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Speaker 1: And then finally, a five ingredient recipe, my maple mustard salmon.

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Speaker 1: This is my family's favorite recipe that involves any kind

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Speaker 1: of fish. It's so simple, Maple syrup mustard salmon. I

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Speaker 1: use potatoes and I use asparagus and it is so

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Speaker 1: yummy and so healthy. So there are your recipes for

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Speaker 1: the week really simple. You can find all of them

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Speaker 1: in Recipe Club individually or in our weekly meal planning

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Speaker 1: document with an easy principal shopping list. And the way

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Speaker 1: we have organized this is so that they put all

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Speaker 1: of the ingredients in a shopping list per recipe. So

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Speaker 1: let's say you only want to make the barbecue chicken balls,

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Speaker 1: you can see immediately what you need from the grocery store.

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Speaker 1: Just doing everything we can to make it easier for

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Speaker 1: you guys to get weeknights and on the table. And

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Speaker 1: if you've been thinking about checking out Recipe Club April,

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Speaker 1: this is the perfect month to do so because we

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Speaker 1: are offering the first month free. We've only done this

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Speaker 1: one other time before and we're testing it out again

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Speaker 1: this month, So you can sign up at Kelsey Nickson

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Speaker 1: dot com. Once you get in there, and you can

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Speaker 1: check out all of the recipes of the weekly and

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Speaker 1: monthly meal plans, and then obviously all of the Kitchen

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Speaker 1: Refresh links, which is wildly popular right now. People are

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Speaker 1: loving that. All right, let's jump into the back half

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Speaker 1: of our podcast and discuss part two of my Complete

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Speaker 1: Kitchen Refresh. We're going to go through all the items

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Speaker 1: I used to cook every day. So, as you guys

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Speaker 1: already know, this month, I am opening every single cupboard,

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Speaker 1: cabinet and drawer in my kitchen to show you the

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Speaker 1: products and tools that I swear by. I'm also doing

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Speaker 1: a deep dive on how I like to organize each

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Speaker 1: space and really attempt to maintain some sort of order

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Speaker 1: in the kitchen. So we are just about to wrap

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Speaker 1: up our second week with a bang, and it's been

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Speaker 1: a blast, so much fun, and I want to run

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Speaker 1: through each day and discuss the highlights when it comes

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Speaker 1: to my personal recommendation and maybe some of the questions

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Speaker 1: I've received from both Recipe Club members and others of

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Speaker 1: you on Instagram. So this week we started it off

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Speaker 1: with arguably two of the most important things in your

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Speaker 1: kitchen when it comes to making dinner, knives and cutting boards.

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Speaker 1: In fact, if I you know that that whole question,

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Speaker 1: if you could only take one or three things to

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Speaker 1: a desert island, what would you take a knife and

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Speaker 1: cutting boarder? Right up there, they are contenders for being

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Speaker 1: some of the most important pieces in your kitchen. So

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Speaker 1: I feel strongly, and I've said this for years, that

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Speaker 1: knives you really only need three. Well, you really only

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Speaker 1: need one, if we're being honest. You need a really

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Speaker 1: good every day Sometimes it's called the chef's knife, and

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Speaker 1: this is going to be a knife that could do

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Speaker 1: just about anything in the kitchen. What's important, though, is

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Speaker 1: that the knife feels good in your hand, because the

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Speaker 1: knife that feels best in my hand might not feel

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Speaker 1: best in your hand. So I really recko either taking

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Speaker 1: a knife skills class where you get to try a

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Speaker 1: couple of different brands or varieties of knives, or even

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Speaker 1: just going into a Surlo tub or a Williams Sonoma

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Speaker 1: and holding the different knives and even cutting something with them.

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Speaker 1: Because certain knives are heavier, certain knives have longer blades

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Speaker 1: or shorter blades. There's a very popular style which I

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Speaker 1: really like, the Japanese style. It's called the Santoku knife,

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Speaker 1: and it's got these little divots in the side and

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Speaker 1: it helps vegetables kind of slide off the side of

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Speaker 1: the blade. And ultimately it's going to be what feels

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Speaker 1: best in your hand for a place to start. I

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Speaker 1: really like a German knife, like I like a hankle

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Speaker 1: or a woos stuff. The knife I use every day

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Speaker 1: as a woos stuff. I do like a samtoku, so

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Speaker 1: it has those divots. But I have really small hands,

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Speaker 1: so I like a short blade. So the knife I

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Speaker 1: use most often is a five inch knife. That's it's

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Speaker 1: smaller than most I also have the exact same knife

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Speaker 1: in seven inches and I like that as well. So

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Speaker 1: another very popular brand, especially amongst women, is Globe Global Knives,

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Speaker 1: so if you because they're really lightweight and a lot

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Speaker 1: of women tend to like that, so that's something I

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Speaker 1: would look into. But investing in a good knife is great.

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Speaker 1: You do not need to spend six hundred dollars on

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Speaker 1: a knife flock for a bunch of knives you'll never

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Speaker 1: news use, if anything. Just invest in one really good knife. Now.

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Speaker 1: The two other knives I like suggesting are a good

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Speaker 1: serrated knife for cutting bread or soft vegetables like tomatoes,

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Speaker 1: and a pairing knife. And I just use a pairing

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Speaker 1: knife so often, mostly when I'm doing stuff for my kids,

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Speaker 1: like when I'm cutting up strawberries or having grapes or

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Speaker 1: I just like having a good, sharp, little knife. So

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Speaker 1: I do have a few other knives in my drawer,

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Speaker 1: and you'll see that if you watch the video. But are.

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Speaker 1: Those are the key ones. I also keep my steak

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Speaker 1: knives in my knife drawer, along with a honing steel

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Speaker 1: which just kind of aligns the fibers on the end

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Speaker 1: of your blade to make your knives sharper for longer.

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Speaker 1: And we have a whole podcast episode dedicated to knives,

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Speaker 1: So if you want to go into this more deeply

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Speaker 1: by all means, go find that and you can listen there.

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Speaker 1: But three knives start with three knives. The other things

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Speaker 1: I have in this strawer. So the way I viewed

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Speaker 1: this drawer as I set up this system in my

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Speaker 1: kitchen was it was like, everything that's sharp is going

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Speaker 1: to live in this drawer. So that includes my knives,

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Speaker 1: my steak knives, kitchen shears, which I have a pair

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Speaker 1: for like actually cutting up proteins and basically one for

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Speaker 1: cutting up everything else. I have a box cutter that

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Speaker 1: I used to open all my Amazon packages. I have

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Speaker 1: my peelers. I love these view shaped Swiss peelers. They

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Speaker 1: are the best. Love them so much. My microplanes are

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Speaker 1: in there, So those are the types of things that

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Speaker 1: live in that drawer. And it just made sense into

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Speaker 1: my head to be like, okay, everything sharp lives in

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Speaker 1: this drawer, and because the drawer wasn't big enough, I

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Speaker 1: couldn't also store my cutting boards in there. So just

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Speaker 1: to the left of my cutting or my knife drawer

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Speaker 1: is my cutting board drawer, I guess we'll call it.

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Speaker 1: And I've got a handful of cutting boards that I

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Speaker 1: use for fruits and veggies. I sound like a broken

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Speaker 1: record at this point, but I really love the Epicurean

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Speaker 1: boards because they're lightweight, they're durable, they can go in

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Speaker 1: the dishwasher. I like the way my knife feels under them.

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Speaker 1: It just I love them so much more than like

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Speaker 1: a plastic cutting board. Now, when it comes to protein,

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Speaker 1: I do like an ox so it's called the gelboard,

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Speaker 1: and it does look it looks like more plastic eye

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Speaker 1: And that board is the one that I use for

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Speaker 1: cutting up all my raw proteins, so I don't have

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Speaker 1: to worry about any sort of cross contamination. But I

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Speaker 1: don't like that board as much for fruits and veggies.

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Speaker 1: So it's a personal preference. But if you're looking to

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Speaker 1: an invest in a new cutting board, I would recommend

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Speaker 1: checking out the Epicurean boards, especially because a lot of

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Speaker 1: the feedback I get about from people about cutting boards

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Speaker 1: is that they're too heavy, bigger, bulky, and so this

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Speaker 1: really solves that problem. I also just want to remind

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Speaker 1: you that the smaller the cutting board that you're cutting on,

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Speaker 1: the harder it is going to be to break anything down.

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Speaker 1: It is nice to have space. So I my favorite

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Speaker 1: size of like an everyday cutting board is thirteen by seventeen.

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Speaker 1: It's kind of like a weird shape, but Epicurean has

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Speaker 1: a board this size, and I to me, that is

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Speaker 1: just big enough without being too big. I can still

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Speaker 1: store it in a drawer and it's not cumbersome to

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Speaker 1: move around from my countertop to my sink and so forth.

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Speaker 1: All right, so there are my thoughts on cutting boards

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Speaker 1: and knives. Next we dove into cookwear, and oh my gosh,

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Speaker 1: we've got a whole episode about cookwear as well. So

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Speaker 1: I'm just going to breeze over this. And what I

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Speaker 1: want to say about cookwear is, I really just want

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Speaker 1: to tell you what's working for me right now, because

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Speaker 1: there are different points in my life as a cook

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Speaker 1: that different cookwear is going to be more exciting and

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Speaker 1: useful to me. Right now, As you all know, I'm

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Speaker 1: raising young kids and it's crazy. I've got a toddler

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Speaker 1: and a tween and it is chaos in between, like

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Speaker 1: it is, it's just wild. So I you know, for

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Speaker 1: years I didn't use very much non stick, and now

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Speaker 1: I'm like, give me all the non stick. And I

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Speaker 1: have been so happy, genuinely, so pleased with the Caraway

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Speaker 1: set of cookwear. It is a ceramic non stick, and

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Speaker 1: so that means it's like it's not black, it's like

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Speaker 1: gray on the inside, and it's ceramic coated, and there's

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Speaker 1: a whole scientific process for the way it's done. This

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Speaker 1: is great cookwear, and I have found, as opposed to

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Speaker 1: some of the other ceramic nonstick I've used in the past,

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Speaker 1: I think the quality on this is quite good. You

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Speaker 1: do have to be a bit more careful with ceramic

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Speaker 1: nonstick if you want it to last a long time.

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Speaker 1: So if and that means being like a little bit

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Speaker 1: more gentle with the heat. If you always cook on

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Speaker 1: black casting high heat with ceramic non stick, you are

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Speaker 1: going to damage that non stick surface and that non

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Speaker 1: stick pan will no longer feel non stick. So that's

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Speaker 1: one thing you have to be aware of. I also

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Speaker 1: don't think these are pans that last forever. As opposed

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Speaker 1: to something like cast iron or even like a stainless

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Speaker 1: steel skillet, they will die like they will, they will

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Speaker 1: eventually get beat up. But so far, I've been very

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Speaker 1: impressed with the quality of Caraway, especially as opposed to

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Speaker 1: something like the Always Pan, which I was initially a

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Speaker 1: the quality just didn't stand up after a couple of

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Speaker 1: months of use. So I love the Caraway cookware. I

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Speaker 1: still love my Stob Brazer three and a half court

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Speaker 1: with the glass lid. It's probably my favorite piece of cookware.

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Speaker 1: I love it because it's big. I can cook anything

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Speaker 1: in it, and it's pretty enough that it can be

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Speaker 1: a serving dish. I also have a different shape. It's

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Speaker 1: round and it's I think it's a four court lay crusade,

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Speaker 1: and I will use that like I did mashed potatoes

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Speaker 1: in it for Easter, and it's just pretty. I like it.

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Speaker 1: And it's okay to care about the way things look

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Speaker 1: in your kitchen. I mean, it's the most used room

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Speaker 1: in your in your home, So liking a pot or

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Speaker 1: a pan because it's pretty, I'm okay with that as

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Speaker 1: long as as long as it functions well too. So

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Speaker 1: I have a late crusade piece I really love is well.

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Speaker 1: And then I have my lodge dual handle cast iron

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Speaker 1: skillet that I will occasionally use as well. But that's

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Speaker 1: the cook word that's really speaking to me at this moment.

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Speaker 1: All right, kitchen tool. So this was so fun. I

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Speaker 1: opened up my kitchen tool strawer, and this is like

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Speaker 1: all the little tools I use to get my recipes

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Speaker 1: bring my recipes to life. So everything from spatula's rubber

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Speaker 1: spatulas to other kinds of spatulas like a pancake turner

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Speaker 1: and a fish spatula, which is one of those things

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Speaker 1: that a lot of people don't realize just how valuable

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Speaker 1: a fish spatch is. Sure, I'll use it for fish,

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Speaker 1: but I use it for everything else. In fact, if

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Speaker 1: you told them you can only have one spatulate in

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Speaker 1: your drawer, I would say, give me this fish spatula.

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Speaker 1: It's so great. So if you don't have one, look

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Speaker 1: into that. An offset spatula, which is great for frosting

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Speaker 1: cookies or cupcakes or just the sides of actual cakes.

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Speaker 1: And I like having a small brownie or cookie spatula

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Speaker 1: as well. It's great for those things, but also great

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Speaker 1: just to have for serving in general. I used it

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Speaker 1: when we did Easter this weekend. Other things In there

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Speaker 1: you'll find my favorite can opener, bottle opener, my favorite whisks.

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Speaker 1: I love a nine inch whisk, my favorite citrus squeezer

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Speaker 1: that works for both lemons and limes. I have a

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Speaker 1: pastry brush in there for basting. Some scoops. I got

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Speaker 1: three scoops, three separate sizes, small, medium, large. Those are

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Speaker 1: great for things like meatballs and portioning out cookie dough.

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Speaker 1: And then I also really love a good ice cream

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Speaker 1: scoop anything else. Tongs, Oh, tongs are the best. Man.

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Speaker 1: Tongs are so great, and I like having two different varieties,

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Speaker 1: both the ones with the stainless steel tip and the

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Speaker 1: ones with the nylon tip. If you are going to

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Speaker 1: use them in any sort of non stick, whether that

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Speaker 1: be stramaic or more traditional nonstick, then I recommend using

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Speaker 1: the tongs that have the nylon coating. Admittedly, they don't

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Speaker 1: grasp quite as aggressively or quite as well, but they're

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Speaker 1: still good and I do reach for them. Okay everyday

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Speaker 1: cooking cabinet. This was really fun. So this is a

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Speaker 1: cabinet I have just to the right of my stove,

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Speaker 1: and this is where I store my oils, vinegar, salt, pepper,

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Speaker 1: things like that. My spices are in another drawer just adjacent.

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Speaker 1: But this everyday cooking cabinet is great for These are

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Speaker 1: the things I kind of reach for most often olive oil,

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Speaker 1: avocado oil, which avocado oil for me has now kind

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Speaker 1: of replaced the way I was using canola oil. It's

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Speaker 1: a neutral oil with a higher smoke point, because with

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Speaker 1: olive oil, if you get it too hot, it will smoke.

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Speaker 1: You may have noticed that alvocado oil is great for

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Speaker 1: that higher smoke point. Let's say you're doing a stir

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Speaker 1: fry or cookut some pot stickers, and it has a

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Speaker 1: more neutral flavor than olive oil. So let's say you're

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Speaker 1: making a dressing that's like, I don't know, cilantro lime dressing,

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Speaker 1: and you don't want to have that olive oil taste

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Speaker 1: to it. This is a great oil to use, so

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Speaker 1: I am buying it in bulk at Costco along with

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Speaker 1: my olive oil, and I have these great little containers

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Speaker 1: that I transferred into for every day use, and then

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Speaker 1: I keep the bulk up above vinegars. I've always got

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Speaker 1: balsamic red wine. Ideally sherry vinegar just I really like

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Speaker 1: the taste of it, but it's kind of hard to

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Speaker 1: find apple cider vinegar and rice vinegar. I actually got

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Speaker 1: a question this week about rice vinegar. Our rice vinegar

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Speaker 1: and rice wine vinegar the same thing. Yes they are.

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Speaker 1: They're the same thing. So never fear salt and pepper.

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Speaker 1: I nine times out of ten years kosher salt. But

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Speaker 1: I do have some finishing salts as well, like a

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Speaker 1: gray sea salt or a Malden Sea salt is great

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Speaker 1: for topping off a little avocado toast or some rolls

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Speaker 1: that just came out of the oven. And then I

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Speaker 1: keep my peppercorns in here as well to refill my

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Speaker 1: pepper grinder spices. The big unlocked here was that when

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Speaker 1: you need to refill your spices, and keep in mind

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Speaker 1: that spices do not last forever. They will lose their potency.

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Speaker 1: And so you may be disappointed if you go to

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Speaker 1: all this efforts to make a recipe that calls for

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Speaker 1: smoked paprika. You add the smoked paprika and it doesn't

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Speaker 1: do very much to your recipe. So about a year

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Speaker 1: and so I like including the date on the bottom

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Speaker 1: of my spices, because that's when I know it's time

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Speaker 1: to swap them out. Now, spices can be expensive, So

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Speaker 1: my biggest tip here is to rely on Walmart. And

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Speaker 1: that may sound a little unsuspecting, but they have an

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Speaker 1: organic line of spices, great value sprices that are significantly

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Speaker 1: more affordable than some of the more traditional brands, and

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Speaker 1: I think there's no difference. So that's what I do.

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Speaker 1: It's what I recommend. But if your spices haven't seen

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Speaker 1: some love in a while, by all means, take a

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Speaker 1: weekend and say it's spice weekend. We're gonna spice up

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Speaker 1: of our life. Okay, Hot draw the hot drork kind

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Speaker 1: of funny. This is where I keep anything that has

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Speaker 1: to do with heat. So I keep my hot pats

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Speaker 1: or my oven emits trivets so that when I pull

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Speaker 1: something hot out of the oven, I have something to

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Speaker 1: put it on. It's where I keep my digital thermometer

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Speaker 1: like a meat thermometer. The Thermal Works is my favorite brand,

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Speaker 1: and it's where I keep the lighter so lighter for

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Speaker 1: lighting candles, haven't forbid. You have to kick the pilot

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Speaker 1: light back on or something like that. Birthday candles and

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Speaker 1: I have this new lighter. It showed up in a

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Speaker 1: Favorite Things party with my college friends and it actually

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Speaker 1: doesn't produce a flame. It's so cool. You guys have

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Speaker 1: to check out Instagram. I show you all about it.

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Speaker 1: So that's it. Those are all of the main cook

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Speaker 1: categories that helped me get dinner on the table. Next week,

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Speaker 1: we're moving on from cooking and jumping into small appliances

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Speaker 1: and baking, and so we're going to do baking supplies,

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Speaker 1: a measure drawer, a mixing drawer, baking dishes, those small appliances.

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Speaker 1: And then also I have a day titled oddly Shaped

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Speaker 1: and big things like an or a frier? Where do

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Speaker 1: you put that? Where do you put your kitchen aid?

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Speaker 1: I'm going to show you All of the links will

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Speaker 1: be shared in Recipe Club, and that's just one more

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Speaker 1: reason to sign up for your free month in April.

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Speaker 1: And I'll also be sharing daily reels on Instagram walking

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Speaker 1: you through these spaces and answering any questions that you

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Speaker 1: may have. Remember to think about this as really only

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Speaker 1: approaching it one cabinet or drawer of your kitchen at

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Speaker 1: a time. Getting your kitchen in order will do wonders

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Speaker 1: for making dinner prep a little easier each night. Also

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Speaker 1: to motivate you to get your kitchen in order, we're

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Speaker 1: doing a weekly giveaway, so anyone who shares an afterimage

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Speaker 1: of their organized kitchen space tagging us is entered to win.

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Speaker 1: Hopefully that makes it fun and motivates you as well.

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Speaker 1: All right, thanks guys, thank you for being here, and

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Speaker 1: until next time, I'm kelsey Y, Happy cooking,