I'm so proud of you. As a new mother, or at least you don't show it, you don't panic every time the baby squeaks, you don't have to have someone with you to run to the restroom, shower, laundry, you seem so relaxed and like a pro! You're doing a great job momma! Chicken looks great!
@@mariec5716 Why would it be bizarre? She's a new mom with a supportive husband/family and works from home, she records what she'd be doing in her day-to-day life and she edits while baby is sleeping/resting. There's nothing bizarre about having a schedule and a supportive network, if she had a job away from home with contracted hours then I would agree but with RUclips she's her own boss and can take time away at any point. She's doing great, the camera isn't always running, she leaves to support husband/baby when she needs to, nothing bizarre at all about what she does or how she does it.
@@TykitFleine hi. all that food. they re an average couple. so much stuff cooked and frozen? well???...unless they have a catering business, no one would do such hard work for a job at home? always cooking. you know good cooking for a family takes a lot lots of work? think. you just absorb what you see not actually the logistics? ha???...
@@mariec5716 you’re wildin dude lmao. They consume the food that she makes, as you can see in her videos. That’s why people love what she does; because she puts all that “work”, time, and effort into caring for her family. Ole “Stouffers for my family” headass. 🙄
Hi Becky, my husband is a recently retired meat cutter. He was surprised to see the round bone Chuck roast. You can’t get these in the grocery store anymore because they are all boned out. There are about 3 roasts in a quarter. He says these are less tough than the other Chuck roast. You get these because you buy your beef from a rancher.
First, I love Becky and her channel, very inspirational. Years ago I used to get a roast arm cut which had a round bone, but I haven’t seen it in forever. It is interesting how the cuts change.
Ive been watching Becky for about a year now, and my family really thanks you😂 You have taught me so much Becky, and I'm even starting to make my own recipes! And I feel like I'm cooking with my bestie!
Hi Becky, I’ve been here a while, so I say this constructively. I know you talked about reusing the stripped chicken breast in a different dish rather than the schnitzel, but please don’t refreeze the chicken in its raw state if you don’t use it, cook it first in a dish e.g. curry, chicken chilly freeze once frozen, then freeze once cooked refreezing twice in the same state raw or cooked is dangerous and a recipe for upset tummies 😊
@@crystald3655 Hi Crystal, It’s common food safety practice here in the uk both areas home and in commercial setting particularly with poultry products. After it had thawed there is always the potential for bacterial growth. The risks an individual takes are up to them, but I wouldn’t feel right when preparing food that was for other people even within the family unit refreezing it in the same state with even the potential for bacteria to be harboured and continue growing when it renters a thawed state.
@@scottcullen2832 Same food safety practice here in the Nordics. If you thaw something that was frozen raw you need to cook it if you want to freeze it again. Thaw something cooked - you better eat it all or it ends up in the compost/trash, never refreeze that.
I'm a mom of 2 little boys, and I used to enjoy my time in the kitchen until it got really busy with the boys. Your channel has really given me a boost to get back to creating recipes and feeding my family wholesome meals. I also really enjoy reading the comments and seeing all the great tips from other homecooks. Sending you and your family love and blessings 😍
Is amazing how you make 2 videos from 1 day. The recipe and then type other vlog style while taking care of a newborn. Hats off to you, Becky and thank YOU for giving us your time and joy.
Just a note in my country chicken schnitzel is pretty common dish. We always season meet first salt, pepper, chili flakes, dry onions, dry garlic or whatever you want. We put a bit of milk in our eggs and seasoning like dried parsley a bit of salt and pepper (actually we put a bit of premixed seasonings called VEGETA), and in out breadcrumbs depending on mood you can add parmesan cheese or/and plain shredded corn flakes. With the leftover flour add eggs (sometimes there will even be leftover eggs) and mix it together until you get a thick batter and make savory pancake. Since eggs were salted and seasoned the pancake will get that nice savory taste and just bake it in the oil you bake your meat.
In Australia I can buy corn crumbs which is just corn flakes crushed up. They are delicious for crumbing schnitzels and have a lovely golden colour. I also crumb the chicken and refrigerate for a couple of hours before cooking as it seems to allow the crumbs to adhere better while cooking.
Becky, you're looking fantastic - hard to believe you had a baby a short time ago! I'm so glad you take all the time you can to snuggle baby. You'll NEVER regret it🙂
Everything looks delicious. When I make mashed potatoes I heat the butter, cream, and cream cheese up first so I can add them in to the potatoes and keep the potatoes warm instead of cooking them off with cold cream and such. I even add the pepper, granulated garlic, and any other seasonings to the butter cream mixture.
Tips for cooking in Cast Iron: If you regularly make pan sauce it's best to not use cast iron. The acidity in the wine can ruin the seasoning on your cast Iron pans. Of course this is a non issue of you use broth or stock. The same goes if you are making tomato sauce regularly in your cast iron. It eats away at your seasoning. Now it's not gonna ruin you seasoning if you do it occasionally. It's regular high acid use that can cause problems! Happy cooking!
Love your videos. FYI be sure your dishes are cool before putting in fridge for two reasons. It warms your fridge which can be harmful depending on what’s in it. Another is you will crack the cold glass shelves! They are very expensive to replace. Chicken looks amazing.
I must thank you. You are a exceptional cook and prep for meals and planning food for the future. I’m 73 and now it’s just us 2. I wish I knew this when I was young with kids, work, and household chores. I certainly could of used this knowledge.
Becky, I hope you know how truly valuable, loved and appreciated you truly are. I have had a rough two days and today I've been really salty about it. So salty that I didn't even want to watch your video just yet. It was then that I knew I had to do something to improve my mental health today. I prayed, I recentered myself and and let go of the negative energy. I felt better so I went directly to your video and now all is much better in my world. Your energy, your realness, and just being you is priceless. Thank you for all you do and share with us. God bless you! ❤️
I love watching your channel, getting inspired on food, life and mostly you are so relatable so thank you for showing us real life but still making beautiful and inspiring videos! I’m currently struggling a lot with my mental health but your videos are honestly so soothing! Thank you Becky ❤
Hi Emma. Becky's videos have also helped to inspire me! You are not alone- I hope you're reaching out to resources regarding your mental health? Sending you love and light! 💜💛
That's what t I'm doing with the lil red ones I have in a brown bag along with my peppers I been cooking up the last month, in a brown bag with paper towel ... I save all seeds in January for planting in March n transplant in May is Wat I'm trying to do this year 🗯🤔❤❗I hope it works if not I'll get more plants anyway for things I want too...
Becky, you are looking refreshed, motherhood definitely agrees with you! I’m glad to hear you say you’re relaxing, you certainly deserve it! You got back to filming so quick - you are a Wonder Woman! Thank you for all you share with us - I am so inspired!
Just bought my first Crockpot (the tiny one) and I'm looking forward to slow-cooked roasts, overnight steel-cut oats, and "baked" beans. There's yogurt in it now. Can't believe how long I've gone without such a convenience!
I just made a shepherds pie for dinner, inspired by you, using up some frozen veggies. You inspire me all the time and I am so thankful for you! Thanks for sharing your life and kitchen with us. You are a blessing.
With all the things to Love about your channel, I Love the way you take such loving care of your husband Josh. You are always making sure he has food at his finger tips and is set. You are such a great example of a wonderful wife as well !
Becky, you are such an inspiration! Recently, I did a pot roast in the crockpot with home canned beef broth, homemade French onion soup mix, tomato powder, and mushroom powder. The meat was wonderful, and the thickened gravy was amazing. I turned the leftover meat and gravy into cottage pie with home canned carrots, home-grown garlic and frozen onions, frozen peas, and topped with mashed potatoes to use up the last of some potato flakes. Using up all the things!
I did the reverse. I made a frnch onion soup to use up exrltra onions then the leftovers became the base for the pot roast. Maybe beef pot pie if there are more leftovers....
You are so hard working Becky. In Africa if we have to carry the baby while working, we carry them on our back. I realized when my baby was below 2 months , I could carry him on the front with no trouble. The more weight he added, I started getting back ache so I switched to carrying him on my back. This helps support your posture and prevents back ache
My oats are always savory. Runny egg, butter, pepper and hot sauce sprinkled with sprouted pumpkin seeds. I’m just not a sweet breakfast girl. So good! Love your channel!
So here’s a tip I’ve learned over my almost 70 years…if you’ve got overly ripe bananas, still don’t toss them. Freeze normally as you do here…overly ripe bananas are very high in sugar-alcohol which gives them that strong odor and taste, but you can still use them, just don’t use homemade vanilla, or store bought vanilla extract or you’ll have that odd strong sugar-alcohol flavor. Instead use vanilla beans, just scrape out the vanilla seeds and use those. I mean if you’ve got a mold growing on them, do NOT use them lol.
@@catherinereeves5707 so are smoothies, if frozen the banana acts in place of the ice cream, thinking agent. A lot more healthier and great for the lactose intolerant. Also fantastic in acai bowls.
I always use a Chuck Roast too, Becky. Slow cooking makes it so tender and delicious. Love hearing baby A little noises in the background, adorable 💙❤️
I did the same thing you did with squash and steel cut oats, except I used pineapple. My oats tasted exactly like pineapple upside down cake. They were SO good.
Try not to refreeze chicken. You run the risk of the chicken being bad for you later. Absolutely love your channel. So glad everything is coming together on your new homestead
I remember hearing that as well. I think it had to do with store bought meat because it is frozen 2xs already. The raw defrosted meat in the store was frozen at the factory otherwise it would never last on the trip to the store. Meat directly from a farm you can refreeze once if you thaw it. It makes since but I may be totally wrong on that. Happens all the time lol
I am just starting this video but have to tell you that you look awesome. Such a pretty mommy!!! 🥰🥰I cook 10 pounds of potatoes for mashed potatoes and divide them up and freeze them. That is so handy to get out and thaw and microwave up. If I have potatoes I don't get used up I use them for that too--no waste. The pies....the Shepherd's and the hand pies look so yummy! Love watching you~~~ God's blessings. 🥰🥰
It's fun watching your reaction to the "testing" of your food, I knew from your expression you would add something to the sauce...your eyes and smile didn't get big enough on first taste. I said out loud "nope, she wants something else...wait for it" you just put me in a peaceful mood with your enjoyment of good food! And hearing little man A in the background...perfect! Blessings Jan
I love hearing baby A in the background “talking” to you as you are working away on dinner….so sweet! I don’t comment very often but I love your video’s , your energy, and your personality. Thanks Becky, you are a joy!
Hi Becky, watching your shows about you using those tiny potatoes. They are so good to roast on a pan with melted butter and onion soup mix. Might want to try it. Nummy.
You're just like my Mom - always cooks enough to feed 6 people, even if there's nobody but her and my stepdad. She grew up in a big family and then had a big family of her own when us kids were younger, so her default setting is giant amounts of everything!
Yes 👍 I've continued to have that problem myself , there was 11 of us growing up n I raised 9 myself🗯😉❗ Now the last has been gone from 🏡 5 years n I am doin better but I still have leftovers n we have enough for 2 meals except soups 🍲 stews n chili n spaghetti ... We have 3 days of alternatives when I fix those 🗯😳❗
I cooked a roast and potatoes in the crock pot today and made your 1 hour rolls. It was all good but your rolls were delicious!!! Thank you so much for all the recipes and ideas! I get in a slump of making the same old boring dinners that I don't look forward to cooking, but then I get all excited to try a new recipe from you. So thank you!!
Its summer where I live and seeing you bake the peach pies Becky has motivated my tastebuds enough that I've actually put making some on my to do list. We have an abundance of stone fruit locally atm (and also in my garden) and the peaches grown here are amazing, so it's not a hard thing to do, although I've never actually liked baked fruits much so this is definitely a change :D
A little tip to try Becky. If you season the chicken rather than the flour. You will need less seasoning because you won’t be seasoning a bowl of flour which needs more seasoning and you may end up tossing excess flour out in the compost. Also, the one dirty hand and one clean hand rule is helpful, as you pointed out.
Becky you mentioned if you didn’t use the chicken strips up, that you would refreeze them. I have always been taught that once meat has been frozen you should not refreeze it.
The weights on the bottle of cappers is not weird. The high weight is the weight of the cappers with the fluids, and the lower weight is the weight without the fluids, just the cappers.
We finished the 4 weeks in great shape. We spent 40 dollars on milk fruit and a mustard, I tried to make my own mustard but it was really awful. We didn’t make much of a dent so we could have kept going but I doesn’t make a lot of sense to me to use everything up knowing prices will be continuing to rise. But it was eye opening as to what we really have on hand
Love your videos! Would you be interested in giving a postpartum update on how you're doing, how you're adjusting, etc.? Would love to hear that in addition to all the fun stuff you share!
Just a note from the UK on nomenclature of your mash topped pies. Shepherds pie uses minced Lamb and has diced carrot etc in it where as if you make a pie like that using Beef its called Cottage pie ususally with no veggies (other than onion) in the sauce - add in things like diced carrot etc into the cottage pie sauce and top with mash then add a cheesy crumb (usually breadcrumbs, cheese and parsley) turns a cottage pie into a Cumberland Pie which is one of my favorites. That extra but of crunchy texture on top just makes it so much better :)
Hi Becky 👋. Next time your potatoes turn out a little under done like that just put the servings you are going to use that day into the microwave for a few minutes and it will finish them off perfectly 🥰 I've done this many times...just stir them every 30 seconds or so for about 3 minutes because potatoes are very dense and you get hot spots in the bowl. Schnitzel is something I make every couple of weeks. We love it with potato salad and a chopped salad. YUM🤣
Such a lovely young woman....and so very ambitious and talented. You are doing the MOST important job being a domestic engineer!!! A wonderful example of keeping house and making it a HOME. I keep your videos playing while I am working in my home office....drafting legal documents is a little less monotonous with you beside me!!! Keep those videos coming my dear!!!!
A fun thing I do when making mashed potatoes is use leftover chip dips such as French onion dip or dill dip to give the potatoes extra flavor, while using up a dip that may get pushed to the back of the refrigerator and go bad.
Hey girl. Love your channel. Once you thaw that chicken, it should be cooked within 2 days. I wouldn’t refreeze chicken once thawed unless I ‘d cooked it first.
@@cynthiafisher9907 you’re right, however, I just read that you can refreeze chicken only if it’s been thawed in the refrigerator, and within two days of it being thawed.
Hi Becky, so I have 6 first year chickens and I’m feeding them mealworms twice daily plus mash and they are laying the same as they were in summer. We’re also in temps as low as -5 and 6 feet of snow. Mealworms are pricey but I really think that’s why my girls are laying during a really cold, snowy winter👍🏻💕
Hens don’t molt in their first winter, that is why. Older hens molt and thus stop laying to preserve energy. People who want more eggs always have ’new’ laying hens every year for that reason
@@TheEmbrio just wanted to clarify that you don't have to have new chickens yearly. I have 25 hens and get roughly 25 eggs a day on warm, sunny days. We get 12-15 or so during the winter. If you have a small flock then definitely. Breed definitely seems to be a major factor. I have a couple molting and we have been staying in single digits for the most part for the lack couple of months.
@@TheEmbrio I did not know that, thank you! I just thought my girls were happy with lots of extra protein!! lol Good to know being a 5 lb bag of worms cost 45 to 50 bucks, and I’m buying them every couple weeks. I’m going to see if they’ll lay without them and get back to you😁👍🏻
I so wanted to do the pantry challenge but I neglected to "prepare'. I've been more conscience of what I buy when I go to the store, and next year, I will not only have items on the shelf that I canned this year, but will be able to have more on hand.
Your content is so inspiring! I love watching your videos! I’ve really be reaching outside of my comfort zone to learn new skills because of watching your videos. And just having them play in the background as I’m working in the kitchen keeps me going! You are awesome!
Hey, Becky, don’t you still have some spaghetti squash from the garden stored in your pantry? The pantry challenge would be a great time to use those up if you still have them!
Becky, love your videos! Always look forward to seeing the next. A quick tip for making mashed potatoes, I always use a hand electric mixer to mash them. Whether the potatoes are hot or cold, it mashed with a creamy no lump texture.
I always feel motivated and do house chores or meal prep while I watch your videos! It became such a routine now I save your videos for my cooking days or I can't start doing house chores without your videos!
We don’t drink alcohol at all so I typically use a low sugar apple juice and a dash of vinegar to make sauces. That chicken looks amazing. So proud of you for following your dreams. Can’t wait to see your finished garden.
One quick, yummy side that my aunt and mom always made when we were kids, is Stewed Carrots. You cook carrots in slices or small pieces (e.g. cut the carrot into four almost all the way, then in slices), then reserve the water. Make a roux from butter (or marg, if you’re vegan), then make a thick sauce by adding the carrot water. Finally let cook for a few minutes (around 5), add the carrots and season with salt and pepper. Yummy! Great with most meat dishes. I bet it would be good also with schnitzels and roast. I haven’t had it for years, but thought I’d make it for soy cutlets tomorrow! 🤗
Yep, I'm using this season of pantry challenge to use up things from the freezer ready for it's clean and restock, taking note of what we use more, so I spend/grow more wisely this year.
Is it safe to leave a partially cooked roast like that? Just curious. I'm so paranoid with food safety. I have suffered from food poisoning before and it's awful. 😮
So I wanted to make the oatmeal that you did in this video. However I did not have any yellow or zucchini squash, so I use pumpkin instead. I added pumpkin pie spice instead of cinnamon and I used swerve brown sugar since that's all I had on hand. It's very tasty and will be my breakfast this coming week.
This was a Saturday night treat for me ;-) Watching you cook is very inspiring! I'll try to make that red cale- dish very soon. Btw. DR WT on the capers means drained weight. NET WT means the total weight of the liquid+capers :-) And Becky... when you put your breakfast in the containers, you might want to be careful with putting lid on while it's still steaming hot. When food temperature drops slowly, as it does in a closed container, the bacteria's really having a ball, producing toxins. You don't kill the toxins by heating the food again before you eat it. You should chill it quickly in an open container before you put a lid on it. Especially since it has milk in it, and you're going to store it in the fridge several days. Foods with egg, milk and meat/chicken needs to be chilled really quickly. I think that is a worse hazard than eating a tiny little bit of green potato ;-) Have a lovely weekend.
another way to make red cabbage- put a bit of Crisco (or similar) in the pot, toss in the cabbage to wilt a bit, then use Apple Cider vinegar, sugar, salt & pepper, water, and a Bay Leaf - yo- u can also add a few apple slice. It gives a great rich and deep flavor - not too tart but really nicely balanced.
Y’all are too cute. I can feel the excitement in your voices!! We all get burnt out. So lovely to see you both working together to help each other through this. Love it.
I made Shepards pie the other night and wow it was good! I think we will have to do a roast soon, I always forget them but they are always a hit with my kids. Thank you for the reminder Becky!!! You are so wonderful & thoughtful by making your workers warm yummy treats ❤
Hi Becky! Can you put a link for your Apron please. I like how yours looks and am very interested in purchasing one. Thanks. I LOVE your channel and content ❤
@@HeyHiHellooooo Poppycock! Do your research. Becky would never risk her families health. She even said some potatoes were too soft and therefore only good for composting. Did you even watch the video? Get your facts straight.
@@HeyHiHellooooo they’re perfectly fine And potatoes are *$5* for a small 5# bag. That’s ridiculous prices and American families can’t afford to throw out anything now.
Becky, I do everything the same but when I deglaze the pan I use chicken broth and left over brewed coffee (my hubby does not like me to use wine to deglaze) so I came up with this and it makes a wonderful gravy for the roast. Love love all the tips you give us. My husband helps me so much in the kitchen and I really appreciate him for that. I love hearing Baby A in the background. I am going to make my steel cut oats this way first chance I get. Thanks again for being you Becky. Hugs Betty 🙏🥰😘💕♥️
Today I Prepped all my fresh veggies for the fridge for snacking, freezer for easy meal prep , dinner and save all the scraps for making veggie stock..Then I Pressure Canned up some pints of whole baby potatoes for our pantry shelves.. Got some homemade veggie and barley soup simmer on the stove too enjoy tonight with some of my hubby's homemade bread on this chilly -3° Saturday.
When you spuce up oats of any type, a little vanilla or maple syrup blends all the flavors. You can add shredded apple to oatmeal just as it is fully cooked yet fully hot; it even works with well ripened, beginning to shrivel apples. In the summer, shredded, fully ripened but firmer peach tastes good in oatmeal; skip the cinnamon and go more for the nutmeg, mace, cardamom type spices.
the Schnitzel looks really tasty. maybe I have a good idea for you for another time. Try a "cordon bleu". The preparation is like the Schnitzel but with a bit of melted cheese in the chicken breast. It's a French / Switzerland tradition. I'm sure you'll enjoy it
Just an observation when you have undercooked mash, I generally fry it in butter thereby cooking the potatoes and adding a lovely crunch texture to mash.
i cook potatoes in large pot of water and pour out the water when done. i leave the on a low to medium burner and put a clean toweland put the lid, leave for a few minutes. this develops texture and flavor. my german mother taught me this.
@acre homestead - I hope you will take this as just a friendly tip… I’ve noticed in the past (a couple of times), you have had to look up a reminder of how many minutes to cook rice in your Instant Pot. I just noticed today you have the same model as mine. You can just push the “rice” button in the top right… and “Bob’s your uncle”! It’s just like your pressure canner (which I really want to get soon) Just set it and forget it!
@@cynthiafisher9907 😂 good question. I don’t know where that started but it just means that everything works fine. Just a silly saying from my generation I guess.
Becky, I know this is 8 months old, and you may know by now, but the reason for the 2 weights is that the larger (fl.wt.) is the total weight of the capers and liquid. The smaller (dr.w) is the drained (dry) weight of just the capers. So basically, it tells you how much of the actual food you have. Some canned meats and fish have it on the labels, too.
Thank you! Love watching your channel. My son gave me a instant and I have no idea how to use it. So anything you can do. Thanks. Watching from Alabama.
Yay, a Becky video! Seriously girl, ever couple of days you are adding 1000 subscribers! You are doing an amazing job! Thanks for making this incredible content that we get to enjoy. ❤️
I put all my pork and beef roasts in the Instant Pot now, something about the pressure cooker just makes it so tender and much quicker! You can even get it cooked from frozen if need be, just add about 30 extra minutes.
Those leftover chicken pieces would be great for some chicken tenders! They're even the right size already. You're trying to use your potatoes, so chicken tenders and fries would be a perfect dish. You can even freeze it if you don't feel like eating it right then. 🥰
Becky! I love your channel! You have inspired me to prep food for my family and cook at home ❤ I have scoured your website for the recipe for your lemon poppyseed loaf, is there a way you could add it or point me in the direction of your recipe? I know you're busy, I would greatly appreciate it (and so would my lemon loving family) ❤ thanks for all you do!
Becky why not use your stick blender to get beautiful smooth mashed potatoes? Oh another thought, do you have a baby monitor? I’m sure when you were showing us all your stuff that you had one, but it would be perfect for when you start work in the garden and baby is asleep inside, you can have the monitor near to where your working and then hear when baby wakes and needs you, if you don’t have one then it would be a great idea to 😊
Thanks for all your tips, recipes and motivating energy! FYI- I made a batch of your TACO SEASONING using the recipe on SCRATCH PANTRY! I made Tacos for super bowl Sunday…your seasoning was a hit!! Thanks 😊 PS Today’s apron is adorable 🥰
I'm so proud of you. As a new mother, or at least you don't show it, you don't panic every time the baby squeaks, you don't have to have someone with you to run to the restroom, shower, laundry, you seem so relaxed and like a pro! You're doing a great job momma! Chicken looks great!
hi. don t you find it all bazarr???...
@@mariec5716 Why would it be bizarre? She's a new mom with a supportive husband/family and works from home, she records what she'd be doing in her day-to-day life and she edits while baby is sleeping/resting. There's nothing bizarre about having a schedule and a supportive network, if she had a job away from home with contracted hours then I would agree but with RUclips she's her own boss and can take time away at any point.
She's doing great, the camera isn't always running, she leaves to support husband/baby when she needs to, nothing bizarre at all about what she does or how she does it.
@@TykitFleine Exactly. She's awesome! I'm in awe!
@@TykitFleine hi. all that food. they re an average couple. so much stuff cooked and frozen? well???...unless they have a catering business, no one would do such hard work for a job at home? always cooking. you know good cooking for a family takes a lot lots of work? think. you just absorb what you see not actually the logistics? ha???...
@@mariec5716 you’re wildin dude lmao.
They consume the food that she makes, as you can see in her videos. That’s why people love what she does; because she puts all that “work”, time, and effort into caring for her family. Ole “Stouffers for my family” headass. 🙄
Hi Becky, my husband is a recently retired meat cutter. He was surprised to see the round bone Chuck roast. You can’t get these in the grocery store anymore because they are all boned out. There are about 3 roasts in a quarter. He says these are less tough than the other Chuck roast. You get these because you buy your beef from a rancher.
First, I love Becky and her channel, very inspirational. Years ago I used to get a roast arm cut which had a round bone, but I haven’t seen it in forever. It is interesting how the cuts change.
Ive been watching Becky for about a year now, and my family really thanks you😂 You have taught me so much Becky, and I'm even starting to make my own recipes! And I feel like I'm cooking with my bestie!
Xo
I feel the same way! ❤
I also have learned to cook & bake things I normally wouldn't. Thanks Becky
Hi Becky,
I’ve been here a while, so I say this constructively. I know you talked about reusing the stripped chicken breast in a different dish rather than the schnitzel, but please don’t refreeze the chicken in its raw state if you don’t use it, cook it first in a dish e.g. curry, chicken chilly freeze once frozen, then freeze once cooked refreezing twice in the same state raw or cooked is dangerous and a recipe for upset tummies 😊
Not sure where this comes from as I've never felt I'll from refrozen food. The taste and texture my be a bit unusual though.
@@crystald3655 Hi Crystal,
It’s common food safety practice here in the uk both areas home and in commercial setting particularly with poultry products. After it had thawed there is always the potential for bacterial growth. The risks an individual takes are up to them, but I wouldn’t feel right when preparing food that was for other people even within the family unit refreezing it in the same state with even the potential for bacteria to be harboured and continue growing when it renters a thawed state.
@@scottcullen2832 Same food safety practice here in the Nordics. If you thaw something that was frozen raw you need to cook it if you want to freeze it again. Thaw something cooked - you better eat it all or it ends up in the compost/trash, never refreeze that.
I'm a mom of 2 little boys, and I used to enjoy my time in the kitchen until it got really busy with the boys. Your channel has really given me a boost to get back to creating recipes and feeding my family wholesome meals. I also really enjoy reading the comments and seeing all the great tips from other homecooks. Sending you and your family love and blessings 😍
Is amazing how you make 2 videos from 1 day. The recipe and then type other vlog style while taking care of a newborn. Hats off to you, Becky and thank YOU for giving us your time and joy.
Just a note in my country chicken schnitzel is pretty common dish. We always season meet first salt, pepper, chili flakes, dry onions, dry garlic or whatever you want. We put a bit of milk in our eggs and seasoning like dried parsley a bit of salt and pepper (actually we put a bit of premixed seasonings called VEGETA), and in out breadcrumbs depending on mood you can add parmesan cheese or/and plain shredded corn flakes. With the leftover flour add eggs (sometimes there will even be leftover eggs) and mix it together until you get a thick batter and make savory pancake. Since eggs were salted and seasoned the pancake will get that nice savory taste and just bake it in the oil you bake your meat.
Here in Germany, we also always season the meat! I usually only use salt and pepper, but garlic and onion powder sound very good☺️
Sounds like you've been in our kitchen! This is how we prepare schnitzel and use left over dredging ingredients as well.
Great tips
I never thought to use the leftover eggs and flour for a savory pancake. Great idea!
In Australia I can buy corn crumbs which is just corn flakes crushed up. They are delicious for crumbing schnitzels and have a lovely golden colour.
I also crumb the chicken and refrigerate for a couple of hours before cooking as it seems to allow the crumbs to adhere better while cooking.
Becky in Germany we would call the three steps/filled dishes with flour, eggs, breadcrumbs for the Schnitzel a "Panierstraße". So a coating street.
Love that! 😁🇩🇪
My mom always pounded the chicken for schnitzel with a wine bottle. Drove my dad crazy, but to her credit the bottle never broke! 😂
Becky, you're looking fantastic - hard to believe you had a baby a short time ago! I'm so glad you take all the time you can to snuggle baby. You'll NEVER regret it🙂
Everything looks delicious. When I make mashed potatoes I heat the butter, cream, and cream cheese up first so I can add them in to the potatoes and keep the potatoes warm instead of cooking them off with cold cream and such. I even add the pepper, granulated garlic, and any other seasonings to the butter cream mixture.
Me too, this change upped my mashed potatoes flavor/temp/consistency to the next level!
Tips for cooking in Cast Iron: If you regularly make pan sauce it's best to not use cast iron. The acidity in the wine can ruin the seasoning on your cast Iron pans. Of course this is a non issue of you use broth or stock. The same goes if you are making tomato sauce regularly in your cast iron. It eats away at your seasoning. Now it's not gonna ruin you seasoning if you do it occasionally. It's regular high acid use that can cause problems! Happy cooking!
You can re season cast iron. I prefer using it over anything else. I use cast iron for almost everything.
@@sheraeduncan2980 Thanks for adding that! I forgot to mention it!
@@catgirlmt Yeah I was wondering the same thing when she said she was having issues with I think eggs sticking to it in another video.
Haven’t made sauce except in the IP for so long now lol
Used stainless steel stockpots before that tho
@@YeshuaKingMessiah Yeah I make sauces in my cast frequently but I make a point to use my stainless for tomato and acidic based sauces
Love your videos. FYI be sure your dishes are cool before putting in fridge for two reasons. It warms your fridge which can be harmful depending on what’s in it. Another is you will crack the cold glass shelves! They are very expensive to replace. Chicken looks amazing.
Can confirm! I may or may not be talking from experience 😅
Becky I love how honest u are while cooking when making a mistake…. Your humble and kind, I just love your channel
I’m so pleased to see your cast iron is looking well seasoned and no more rust!
I must thank you. You are a exceptional cook and prep for meals and planning food for the future. I’m 73 and now it’s just us 2. I wish I knew this when I was young with kids, work, and household chores. I certainly could of used this knowledge.
Becky, I hope you know how truly valuable, loved and appreciated you truly are. I have had a rough two days and today I've been really salty about it. So salty that I didn't even want to watch your video just yet. It was then that I knew I had to do something to improve my mental health today. I prayed, I recentered myself and and let go of the negative energy. I felt better so I went directly to your video and now all is much better in my world. Your energy, your realness, and just being you is priceless. Thank you for all you do and share with us. God bless you! ❤️
I love watching your channel, getting inspired on food, life and mostly you are so relatable so thank you for showing us real life but still making beautiful and inspiring videos! I’m currently struggling a lot with my mental health but your videos are honestly so soothing! Thank you Becky ❤
Emma, I agree, she is very soothing!
Emma, take care and best wishes. You are blessed.
Hi Emma. Becky's videos have also helped to inspire me! You are not alone- I hope you're reaching out to resources regarding your mental health? Sending you love and light! 💜💛
The potatoes with eyes are the ones my grandma used to save to plant in the garden.
That's what t I'm doing with the lil red ones I have in a brown bag along with my peppers I been cooking up the last month, in a brown bag with paper towel ... I save all seeds in January for planting in March n transplant in May is Wat I'm trying to do this year 🗯🤔❤❗I hope it works if not I'll get more plants anyway for things I want too...
Becky, you are looking refreshed, motherhood definitely agrees with you! I’m glad to hear you say you’re relaxing, you certainly deserve it! You got back to filming so quick - you are a Wonder Woman! Thank you for all you share with us - I am so inspired!
She really is and inspires me to get moving!
Just bought my first Crockpot (the tiny one) and I'm looking forward to slow-cooked roasts, overnight steel-cut oats, and "baked" beans. There's yogurt in it now. Can't believe how long I've gone without such a convenience!
Becky, transferring the bread crumbs to the beverage counter made me gasp! I think you got very lucky on that one. 😉
I just made a shepherds pie for dinner, inspired by you, using up some frozen veggies. You inspire me all the time and I am so thankful for you! Thanks for sharing your life and kitchen with us. You are a blessing.
With all the things to Love about your channel, I Love the way you take such loving care of your husband Josh. You are always making sure he has food at his finger tips and is set. You are such a great example of a wonderful wife as well !
Becky, you are such an inspiration! Recently, I did a pot roast in the crockpot with home canned beef broth, homemade French onion soup mix, tomato powder, and mushroom powder. The meat was wonderful, and the thickened gravy was amazing. I turned the leftover meat and gravy into cottage pie with home canned carrots, home-grown garlic and frozen onions, frozen peas, and topped with mashed potatoes to use up the last of some potato flakes. Using up all the things!
I did the reverse. I made a frnch onion soup to use up exrltra onions then the leftovers became the base for the pot roast. Maybe beef pot pie if there are more leftovers....
Sounds amazing to have all the canned goods!
You are so hard working Becky.
In Africa if we have to carry the baby while working, we carry them on our back. I realized when my baby was below 2 months , I could carry him on the front with no trouble. The more weight he added, I started getting back ache so I switched to carrying him on my back. This helps support your posture and prevents back ache
My oats are always savory. Runny egg, butter, pepper and hot sauce sprinkled with sprouted pumpkin seeds. I’m just not a sweet breakfast girl. So good! Love your channel!
I do savory too. Soy sauce and spinach with a poached egg has been my breakfast all winter. Made with broth and topped with chili crunch 🤤
Savory is so important for kids! No sweets for breakfasts!
We do seaweed in ours. Dulse flakes. Kids love it.
That was alot more than a quarter cup of Worcestershire sauce!!☺️
So here’s a tip I’ve learned over my almost 70 years…if you’ve got overly ripe bananas, still don’t toss them. Freeze normally as you do here…overly ripe bananas are very high in sugar-alcohol which gives them that strong odor and taste, but you can still use them, just don’t use homemade vanilla, or store bought vanilla extract or you’ll have that odd strong sugar-alcohol flavor. Instead use vanilla beans, just scrape out the vanilla seeds and use those. I mean if you’ve got a mold growing on them, do NOT use them lol.
Dee, is there anything else you can do with bananas, besides making, banana bread, or banana pudding or pie?
@@catherinereeves5707 I’m not Dee, but banana chips are delicious!
@@catherinereeves5707cake, muffins, pancakes, pudding ,waffles.
@@catherinereeves5707 so are smoothies, if frozen the banana acts in place of the ice cream, thinking agent. A lot more healthier and great for the lactose intolerant. Also fantastic in acai bowls.
@@catherinereeves5707 Becky has a recipe for banana cake. Happy cooking and baking, Debbie
Glad I’m a part of Becky’s Bunch. I love watching this adorable lady.
I agree I'm addicted to her channel and my 2 year old son is to 💖💖💖
Love hearing the baby making sounds. So precious
I always use a Chuck Roast too, Becky. Slow cooking makes it so tender and delicious. Love hearing baby A little noises in the background, adorable 💙❤️
Me too! I use it on my vegetable soup as well. It’s so delicious!
I make mine in my Ninja Foodi. It’s so easy.
I did the same thing you did with squash and steel cut oats, except I used pineapple. My oats tasted exactly like pineapple upside down cake. They were SO good.
You are a very strong young woman, Becky! I am so proud of you balancing motherhood, house wife, and a gardener. ❤
Try not to refreeze chicken. You run the risk of the chicken being bad for you later.
Absolutely love your channel. So glad everything is coming together on your new homestead
You're absolutely right, we were always told not to refreeze anything.
I remember hearing that as well. I think it had to do with store bought meat because it is frozen 2xs already. The raw defrosted meat in the store was frozen at the factory otherwise it would never last on the trip to the store.
Meat directly from a farm you can refreeze once if you thaw it. It makes since but I may be totally wrong on that. Happens all the time lol
👌😊 Do not refreeze unless it has been cooked. Oven or stove cooked, not microwaved.
I am just starting this video but have to tell you that you look awesome. Such a pretty mommy!!! 🥰🥰I cook 10 pounds of potatoes for mashed potatoes and divide them up and freeze them. That is so handy to get out and thaw and microwave up. If I have potatoes I don't get used up I use them for that too--no waste. The pies....the Shepherd's and the hand pies look so yummy! Love watching you~~~ God's blessings. 🥰🥰
Making your lemon poppyseed cake…..oven is pre heating and just got back from store getting lemons. Love your posts!!!
It's fun watching your reaction to the "testing" of your food, I knew from your expression you would add something to the sauce...your eyes and smile didn't get big enough on first taste. I said out loud "nope, she wants something else...wait for it" you just put me in a peaceful mood with your enjoyment of good food!
And hearing little man A in the background...perfect!
Blessings
Jan
I love hearing baby A in the background “talking” to you as you are working away on dinner….so sweet! I don’t comment very often but I love your video’s , your energy, and your personality. Thanks Becky, you are a joy!
Hi Becky, watching your shows about you using those tiny potatoes. They are so good to roast on a pan with melted butter and onion soup mix. Might want to try it. Nummy.
You're just like my Mom - always cooks enough to feed 6 people, even if there's nobody but her and my stepdad. She grew up in a big family and then had a big family of her own when us kids were younger, so her default setting is giant amounts of everything!
Yes 👍 I've continued to have that problem myself , there was 11 of us growing up n I raised 9 myself🗯😉❗ Now the last has been gone from 🏡 5 years n I am doin better but I still have leftovers n we have enough for 2 meals except soups 🍲 stews n chili n spaghetti ... We have 3 days of alternatives when I fix those 🗯😳❗
Same here. Grew up 1 of 8. Only know how to make big batches😆🤷🏻♀️
You are looking sooooo good for just having a baby! You go girl!!!
I cooked a roast and potatoes in the crock pot today and made your 1 hour rolls. It was all good but your rolls were delicious!!! Thank you so much for all the recipes and ideas! I get in a slump of making the same old boring dinners that I don't look forward to cooking, but then I get all excited to try a new recipe from you. So thank you!!
Its summer where I live and seeing you bake the peach pies Becky has motivated my tastebuds enough that I've actually put making some on my to do list. We have an abundance of stone fruit locally atm (and also in my garden) and the peaches grown here are amazing, so it's not a hard thing to do, although I've never actually liked baked fruits much so this is definitely a change :D
A little tip to try Becky. If you season the chicken rather than the flour. You will need less seasoning because you won’t be seasoning a bowl of flour which needs more seasoning and you may end up tossing excess flour out in the compost. Also, the one dirty hand and one clean hand rule is helpful, as you pointed out.
Becky you mentioned if you didn’t use the chicken strips up, that you would refreeze them. I have always been taught that once meat has been frozen you should not refreeze it.
When you get chicken from the grocery store they were already frozen…store defrosted them before selling (sometimes it is still frozen when buying).
The weights on the bottle of cappers is not weird. The high weight is the weight of the cappers with the fluids, and the lower weight is the weight without the fluids, just the cappers.
I Love how the view from your kitchen window has taken shape with the trees gone ! It really is making a beautiful view and not a thing planted yet .
My Mom got me a Green pan crock pot for Xmas, it’s awesome it sears the meat right in the pan! I love it!! I have used it 6 times since Christmas!
Do you like the look of menu boards that are chalkboard painted to write weekly menu on? Would you ever do that or something like it?
We finished the 4 weeks in great shape. We spent 40 dollars on milk fruit and a mustard, I tried to make my own mustard but it was really awful. We didn’t make much of a dent so we could have kept going but I doesn’t make a lot of sense to me to use everything up knowing prices will be continuing to rise. But it was eye opening as to what we really have on hand
Milk is $4 for WM brand even
So $40 just for milk wouldn’t do it here lol
(Over 2 gallons a week we use)
Love your videos! Would you be interested in giving a postpartum update on how you're doing, how you're adjusting, etc.? Would love to hear that in addition to all the fun stuff you share!
Perhaps I misheard … but once you’ve defrosted chicken , I’m sure you cannot put it back in the freezer unless, of course , you have cooked it .
Just a note from the UK on nomenclature of your mash topped pies. Shepherds pie uses minced Lamb and has diced carrot etc in it where as if you make a pie like that using Beef its called Cottage pie ususally with no veggies (other than onion) in the sauce - add in things like diced carrot etc into the cottage pie sauce and top with mash then add a cheesy crumb (usually breadcrumbs, cheese and parsley) turns a cottage pie into a Cumberland Pie which is one of my favorites. That extra but of crunchy texture on top just makes it so much better :)
Hi Becky 👋. Next time your potatoes turn out a little under done like that just put the servings you are going to use that day into the microwave for a few minutes and it will finish them off perfectly 🥰 I've done this many times...just stir them every 30 seconds or so for about 3 minutes because potatoes are very dense and you get hot spots in the bowl. Schnitzel is something I make every couple of weeks. We love it with potato salad and a chopped salad. YUM🤣
Such a lovely young woman....and so very ambitious and talented. You are doing the MOST important job being a domestic engineer!!! A wonderful example of keeping house and making it a HOME. I keep your videos playing while I am working in my home office....drafting legal documents is a little less monotonous with you beside me!!!
Keep those videos coming my dear!!!!
I so love watching you in the kitchen! We, my husband and I both cook, and always make extra so we have lots of meals in the freezer!
A fun thing I do when making mashed potatoes is use leftover chip dips such as French onion dip or dill dip to give the potatoes extra flavor, while using up a dip that may get pushed to the back of the refrigerator and go bad.
Hey girl. Love your channel. Once you thaw that chicken, it should be cooked within 2 days. I wouldn’t refreeze chicken once thawed unless I ‘d cooked it first.
You’re absolutely right, I can’t believe she didn’t know that!
@@cynthiafisher9907 you’re right, however, I just read that you can refreeze chicken only if it’s been thawed in the refrigerator, and within two days of it being thawed.
Hi Becky, so I have 6 first year chickens and I’m feeding them mealworms twice daily plus mash and they are laying the same as they were in summer. We’re also in temps as low as -5 and 6 feet of snow. Mealworms are pricey but I really think that’s why my girls are laying during a really cold, snowy winter👍🏻💕
I give my pet birds (parakeets and cockatiels) meal worms. Well obviously they don't lay. But they sure seem to be happy. Lol
Hens don’t molt in their first winter, that is why. Older hens molt and thus stop laying to preserve energy.
People who want more eggs always have ’new’ laying hens every year for that reason
@@TheEmbrio just wanted to clarify that you don't have to have new chickens yearly. I have 25 hens and get roughly 25 eggs a day on warm, sunny days. We get 12-15 or so during the winter. If you have a small flock then definitely. Breed definitely seems to be a major factor. I have a couple molting and we have been staying in single digits for the most part for the lack couple of months.
@@TheEmbrio I did not know that, thank you! I just thought my girls were happy with lots of extra protein!! lol Good to know being a 5 lb bag of worms cost 45 to 50 bucks, and I’m buying them every couple weeks. I’m going to see if they’ll lay without them and get back to you😁👍🏻
I so wanted to do the pantry challenge but I neglected to "prepare'. I've been more conscience of what I buy when I go to the store, and next year, I will not only have items on the shelf that I canned this year, but will be able to have more on hand.
Your content is so inspiring! I love watching your videos! I’ve really be reaching outside of my comfort zone to learn new skills because of watching your videos. And just having them play in the background as I’m working in the kitchen keeps me going! You are awesome!
Hey, Becky, don’t you still have some spaghetti squash from the garden stored in your pantry? The pantry challenge would be a great time to use those up if you still have them!
Becky, love your videos! Always look forward to seeing the next. A quick tip for making mashed potatoes, I always use a hand electric mixer to mash them. Whether the potatoes are hot or cold, it mashed with a creamy no lump texture.
I always feel motivated and do house chores or meal prep while I watch your videos! It became such a routine now I save your videos for my cooking days or I can't start doing house chores without your videos!
We don’t drink alcohol at all so I typically use a low sugar apple juice and a dash of vinegar to make sauces. That chicken looks amazing. So proud of you for following your dreams. Can’t wait to see your finished garden.
One quick, yummy side that my aunt and mom always made when we were kids, is Stewed Carrots. You cook carrots in slices or small pieces (e.g. cut the carrot into four almost all the way, then in slices), then reserve the water. Make a roux from butter (or marg, if you’re vegan), then make a thick sauce by adding the carrot water. Finally let cook for a few minutes (around 5), add the carrots and season with salt and pepper. Yummy! Great with most meat dishes. I bet it would be good also with schnitzels and roast. I haven’t had it for years, but thought I’d make it for soy cutlets tomorrow! 🤗
Yes! In Denmark it is quite common to do that and add peas as well
I love the taste of roasted carrots with my chuck roasts
May i ask, what are soy cutlets?
@@tabp8448 auto correct for "your" probably.
Sounds like carrots with a white sauce, I’ve had that with cauliflower
I’m working on using what is already in my home for meals. It’s amazing how much food I have without going to the grocers.
Yep, I'm using this season of pantry challenge to use up things from the freezer ready for it's clean and restock, taking note of what we use more, so I spend/grow more wisely this year.
Wow, you included so much in this video!!
It was so good!! Thanks for sharing, Becky!! 👍
Is it safe to leave a partially cooked roast like that? Just curious. I'm so paranoid with food safety. I have suffered from food poisoning before and it's awful. 😮
So I wanted to make the oatmeal that you did in this video. However I did not have any yellow or zucchini squash, so I use pumpkin instead. I added pumpkin pie spice instead of cinnamon and I used swerve brown sugar since that's all I had on hand. It's very tasty and will be my breakfast this coming week.
This was a Saturday night treat for me ;-) Watching you cook is very inspiring! I'll try to make that red cale- dish very soon. Btw. DR WT on the capers means drained weight. NET WT means the total weight of the liquid+capers :-) And Becky... when you put your breakfast in the containers, you might want to be careful with putting lid on while it's still steaming hot. When food temperature drops slowly, as it does in a closed container, the bacteria's really having a ball, producing toxins. You don't kill the toxins by heating the food again before you eat it. You should chill it quickly in an open container before you put a lid on it. Especially since it has milk in it, and you're going to store it in the fridge several days. Foods with egg, milk and meat/chicken needs to be chilled really quickly. I think that is a worse hazard than eating a tiny little bit of green potato ;-) Have a lovely weekend.
another way to make red cabbage- put a bit of Crisco (or similar) in the pot, toss in the cabbage to wilt a bit, then use Apple Cider vinegar, sugar, salt & pepper, water, and a Bay Leaf - yo- u can also add a few apple slice. It gives a great rich and deep flavor - not too tart but really nicely balanced.
And very Dutch!
I’m gonna try it Regina. That sounds delicious.
I love the addition of the apple! Thanks Regina I'm going to try this!
Oh goodness don’t eat hydrogenated fat (Crisco etc)
So so so bad
It’s a fake food
Y’all are too cute. I can feel the excitement in your voices!! We all get burnt out. So lovely to see you both working together to help each other through this. Love it.
I made Shepards pie the other night and wow it was good! I think we will have to do a roast soon, I always forget them but they are always a hit with my kids. Thank you for the reminder Becky!!! You are so wonderful & thoughtful by making your workers warm yummy treats ❤
Hi Becky! Can you put a link for your Apron please. I like how yours looks and am very interested in purchasing one. Thanks. I LOVE your channel and content ❤
www.williams-sonoma.com/products/williams-sonoma-ultimate-apron/?sku=4823822&cm_ven=PLA&cm_ite=4823822_14932288941&cm_cat=Google&cm_pla=Local&gclid=Cj0KCQiAofieBhDXARIsAHTTldrCSD27ZvxEatNflCTppaEqXHX6KGAohW-RuHirJfV6j1pyKS9Sx1UaAvjsEALw_wcB
Becky I always thought that potatoes were bad when softer and growing stems. I have wasted tons of potatoes over the years. Thanks for the tip!
Not bad, but toxins do raise in potatoes as they ripen can make some people sick, also don't use or cut of any green you see.
I actually have cooked softer potatoes that had sprouted some and they just do not taste good.
@@HeyHiHellooooo Poppycock! Do your research. Becky would never risk her families health. She even said some potatoes were too soft and therefore only good for composting. Did you even watch the video? Get your facts straight.
@@HeyHiHellooooo they’re perfectly fine
And potatoes are *$5* for a small 5# bag. That’s ridiculous prices and American families can’t afford to throw out anything now.
Take stems off, cut out any green spots if u want
Softer ones work fine too
Cover ur potatoes next bag and cooler place if possible
Becky, I do everything the same but when I deglaze the pan I use chicken broth and left over brewed coffee (my hubby does not like me to use wine to deglaze) so I came up with this and it makes a wonderful gravy for the roast. Love love all the tips you give us. My husband helps me so much in the kitchen and I really appreciate him for that. I love hearing Baby A in the background. I am going to make my steel cut oats this way first chance I get. Thanks again for being you Becky. Hugs Betty 🙏🥰😘💕♥️
Today I Prepped all my fresh veggies for the fridge for snacking, freezer for easy meal prep , dinner and save all the scraps for making veggie stock..Then I Pressure Canned up some pints of whole baby potatoes for our pantry shelves.. Got some homemade veggie and barley soup simmer on the stove too enjoy tonight with some of my hubby's homemade bread on this chilly -3° Saturday.
the reason there is 2 different weights on the capers bottle is because one is with the liquid in the jar, the other is w/o the liquid.
When you spuce up oats of any type, a little vanilla or maple syrup blends all the flavors.
You can add shredded apple to oatmeal just as it is fully cooked yet fully hot; it even works with well ripened, beginning to shrivel apples. In the summer, shredded, fully ripened but firmer peach tastes good in oatmeal; skip the cinnamon and go more for the nutmeg, mace, cardamom type spices.
That's a great idea!! I might try that today :)
I love that I can hear the baby making noise - so sweet!
Use one of your rolling pins to thin your chicken breast out, much easier than a measuring cup !👍🇬🇧
This is what I do too! Inside the plastic bag the chicken was in.
Me too🇬🇧 maybe hitting things with a rolling pins is in our DNA🤣
the Schnitzel looks really tasty. maybe I have a good idea for you for another time. Try a "cordon bleu". The preparation is like the Schnitzel but with a bit of melted cheese in the chicken breast. It's a French / Switzerland tradition. I'm sure you'll enjoy it
Just a thought, starting a tray of micro greens from you older seeds would provide some much needed greens to your diet.
I hear baby Acre adding his two cents to your recipe🥰🥰
Just an observation when you have undercooked mash, I generally fry it in butter thereby cooking the potatoes and adding a lovely crunch texture to mash.
What a great idea, I have never considered this but I love fried breakfast potatoes. Thank you for sharing the suggestion!
i cook potatoes in large pot of water and pour out the water when done. i leave the on a low to medium burner and put a clean toweland put the lid, leave for a few minutes. this develops texture and flavor. my german mother taught me this.
@acre homestead - I hope you will take this as just a friendly tip… I’ve noticed in the past (a couple of times), you have had to look up a reminder of how many minutes to cook rice in your Instant Pot. I just noticed today you have the same model as mine. You can just push the “rice” button in the top right… and “Bob’s your uncle”! It’s just like your pressure canner (which I really want to get soon) Just set it and forget it!
@@cynthiafisher9907 😂 good question. I don’t know where that started but it just means that everything works fine. Just a silly saying from my generation I guess.
@@cynthiafisher9907 Same as …And there you have it!
Becky, I know this is 8 months old, and you may know by now, but the reason for the 2 weights is that the larger (fl.wt.) is the total weight of the capers and liquid. The smaller (dr.w) is the drained (dry) weight of just the capers. So basically, it tells you how much of the actual food you have. Some canned meats and fish have it on the labels, too.
There's a cut scene in the beginning. Too funny. I thought you were taking us on a walk with you at first 😆
Thank you! Love watching your channel. My son gave me a instant and I have no idea how to use it. So anything you can do. Thanks. Watching from Alabama.
Yay, a Becky video!
Seriously girl, ever couple of days you are adding 1000 subscribers! You are doing an amazing job! Thanks for making this incredible content that we get to enjoy. ❤️
You're the best! Thank yo for watching!
I put all my pork and beef roasts in the Instant Pot now, something about the pressure cooker just makes it so tender and much quicker! You can even get it cooked from frozen if need be, just add about 30 extra minutes.
Those leftover chicken pieces would be great for some chicken tenders! They're even the right size already. You're trying to use your potatoes, so chicken tenders and fries would be a perfect dish. You can even freeze it if you don't feel like eating it right then. 🥰
Becky! I love your channel! You have inspired me to prep food for my family and cook at home ❤ I have scoured your website for the recipe for your lemon poppyseed loaf, is there a way you could add it or point me in the direction of your recipe? I know you're busy, I would greatly appreciate it (and so would my lemon loving family) ❤ thanks for all you do!
Josh sure knows how to fix stuff!!! How handy...
Love us some Josh
He is so handy!
Becky why not use your stick blender to get beautiful smooth mashed potatoes?
Oh another thought, do you have a baby monitor? I’m sure when you were showing us all your stuff that you had one, but it would be perfect for when you start work in the garden and baby is asleep inside, you can have the monitor near to where your working and then hear when baby wakes and needs you, if you don’t have one then it would be a great idea to 😊
Turn your left over schnitzel into chicken parm later... that's what I do. Love you girl!
Ooooo! Great idea! 💡
Thanks for all your tips, recipes and motivating energy!
FYI- I made a batch of your TACO SEASONING using the recipe on SCRATCH PANTRY! I made Tacos for super bowl Sunday…your seasoning was a hit!! Thanks 😊
PS Today’s apron is adorable 🥰