I didn't grow up eating spatzel. My neighbor who is elderly and disabled loves it. One day she approached me and said I know your African American but do you know what spatzel is. I said sure. She asked if I can help her. Of course I did. She was using a collander as well, and it was hard for her. I ran I went to my house and got my potato ricer. It works great. Now I make it for her every week. We have so much fun together.
I imagine she feels that she won the lottery with a neighbor who is kind and compassionate. God has a special place for people like you. It's called heaven. You are truly a blessing, and you remind the rest of us to be kind to others. ❤
I worked in a butchery for 7 years. What we did to make cordon blues was: fold the cheese in the ham. Make it a little package. Then, roll your ham/cheese package in your chicken breast. That way, youre not losing all the cheese while cooking them😊
Becky, Spray your bunt pan then put granulated sugar and shake it around your pan. Put your cake in pan and bake as normal. The sugar will not leave a white flour crust and will come out of the pan easy after cooling about 10 minutes.
That’s a great tip Donna sprinkling sugar around Bundt pan and I have tried so many things and usually a little hiccup getting it out of pan! Becky your meal looks so wonderful and would warm any family’s heart while filling their tummies! 😊
I’ve been making chicken cordon bleu for well over 50 years. I don’t roll mine up. I fold it back over then use cocktail sticks to skewer it closed before the coating process. I serve the chicken with a white wine and mushroom sauce.
Hey Becky, I am from Bavaria/Germany, so kind of the home of Schnitzel, Spätzle and Cordon Bleu. Here we traditionally prepare the Cordon Bleu flat and then only need to pan fry it. Your Spätzle look awesome, though there are some more traditional ways to prepare them, @53sheri wrote a comment about that... I love watching you cook and I draw inspiration from your meals often! Thank you so much for you content. Much love from Bavaria
I also live in Bavaria and love the fact you didn't mention the pronunciation of Becky, she's so sweet. I didn't realise Spätzle was what Becky was making till I saw it. Super sweet girl.
I really love it that you don’t add music ❤❤❤ and I also love to hear the cutting, chopping and cooking. Bravo Becky you make beautiful videos ❤❤❤❤. They are realistic 😊😊😊
I’d forgotten that in her early videos she tried it a few times and asked the followers their preference and I guess enough of us said no music! I definitely prefer it without, creators can never get the volume right!
Becky, I just love the dynamic between you and Josh, your in-laws, your parents and family! It’s so wonderful to see. So cool that you can pop over to your in-laws and prepare a wonderful meal like this!
Becky youre so sweet! You looked so stressed out and by watching you i cant tell you aim to please with your food, which is truly what a good cook, mother, wife etc does. Aww so cute and a little funny because you did an amazing job so dont be so hard on yourself. It is a journey learning new and different ways and methods to cook! Thanks for sharing your journey with us all. Youre pretty awesome ❤
Becky, me encanta tu modo de cocinar. Es real! Cambias alguna receta, no te molesta mostrar errores, explicas bien y nos haces sentir bienvenidos siempre. Un gran GRACIAS ❤ Siempre es un gusto ver tu canal.
Becky, I love you, and not in a weird creepy way lol but in a sincere way, honestly 'hello friend' is so heartwarming to me. It feels like I'm cooking with you enjoying time. God bless you and your family 💚
FYI, Chicken Cordon Bleu, is made by folding chicken breast around ham and cheese. Chicken Kiev is made by forming a log of herb butter and folding chicken breast around that instead.
In 1978 we celebrated our 6th wedding anniversary at the Rhinelander. I had chicken cordon blue for the first time-delicious! Now I can try it at home thanks to your demo. Unfortunately we won’t be serenaded with live music like we had that memorable evening. So sorry the restaurant is gone now.
@@carolynrandle5454 That would be so cool, I got that vibe the last pregnancy too! I sure hope the awful experience with the epidural doesn't deter her from having more children. If I went through that, I'd be fearful myself. Becky's a champion, she's got to know by now, God's got her back/ no pun intended. Look how He's blessed her!!! 🙏🏻
I have been making spatzel for 30 years. I always put the dough on a cutting board and moved it to the edges and sliced off with a knife. That's how I was taught. Seen someone on a video using a spatzel maker so bought one. It's a game changer. So easy to use. It's not that expensive and doesn't take up much room. I make a few batches and freeze some. I can add to broth, add to soups fry some in butter and top with gravy. Love it. I make paprika chicken and add milk to the pan dripping and thicken it. Add the noodles and pour over the chicken. This is so good. A family favorite. I pronounce it the way you do. Not everyone is German so I pronounce it the way I was taught to read here since I am an American. My grandma bought the recipe from her country.
Spätzle werden genau so gemacht......die Methode die Du machst heißt Knöpfle😅😅😅😅 Die Gordonbleu Rollen sollten IMMER im Öl oder Fett schwimmen....wie auch ein Wienerschnitzel....immer schwimmend ausbacken😊😊😊😊😊😊 Lg.aus Österreich 🇦🇹
You ARE a cook! So nice to see how you confidently thought through the processes and timing of each dish - even having to start over with the sauce. How nice that your MIL gave you free rein in her kitchen, knowing your expertise!
My MIL (born and raised in Frankfurt) gave me her Spaetzle (which SHE pronounced as Shpetslah). She said there were two ‘ways’ to make it and was really based upon your preference. She would make a thick batter that she would then ‘flick’ off a cutting board with a knife into the boiling water (her preferred method). I could never master that technique, and used a spaetzle maker but she always said that my spaetzle tasted just like hers. Freshly made it was usually served with some sort of brown gravy - Kasen Spaetzle (think German macaroni and cheese) was also another favorite. But leftover spaetzle ??? Fried in a pan with a little butter until crispy … chefs kiss!!!
I recently purchased a silicone bundt pan and will never go back. It's life changing. I make a great blueberry bundt cake as well and excited that you used frozen berries. I have about 3 cups in my freezer and have been procrastinating about using them for my cake. Thank you... guess what I'm making tomorrow. Love everything about you, your family and your tapes. Keep up the great work Im 76 and you still inspire me.
Hi Becky, I have an original spetzle ( I spell it different) maker for 57 years given to me by my husbands grandparents. It is metal and heavy, the holes are small and the spetzle comes out about the size of speghetti and as long. The recipe I use is 2 cups flour, 2/3 cup milk, 2 eggs and 2 egg yolks, with pinch of salt. If a bigger crowd double recipe. For red cabbage, brown bacon with onions then add cabbage. You might like that better. Love your channel. P. S. Your dough looked good!
The kitchen set up reminded me so much of your old house. Boy, I’ve been watching you for a loooong time. Thanks for sharing your cooking skills and making video recipes.
I was having a bit of a stressful day and I came in saw you posted a video! I sat right down and just watched it. I am now calm and ready for the afternoon. Your videos and voice are so calming and educational. Thank you, Becky!
Hey Becky, fellow PacNW friend here & just wanted to let you know if you want a good chicken cordon bleu without making it yourself sometime you can go to Petite Provence, they have 3 locations around Portland but they're a French Bistro bakery catering to breakfast & lunch so the one opened the longest closes at 4:00 PM. You should have your hubby take you for a lunch date it's lovely place & the chicken cordon bleu is one of their raved about dishes
Hello, I don't mean to contradict but they have 9 locations (4 Petit Provence and 5 La Provence) and they do not currently have cordon bleu on the menu. I haven't actually ever seen it on the menu since I've been going, 6 years or so.
@@melaniecalderon8973 I had it at the Alberta location but I haven't been there since just before lockdown, they still have rave reviews for it all over online but maybe they don't have it anymore
Hey Becki as a german gal I am really stoked to see you make german food! I reallly enjoy your content and watching you try and learn new things. So here I wanted to give you some ideas or advices on Spätzle- First off, Spätzle is pronounced more like "shpetzluh" ( the "e" like the e in "next" and the "uh" quite short. just as a nice side note.) But now to the process of making them.. I make them for a few years now so i am not a pro but everyone that tried them loved them. I like to use all purpose flour but you can actually use bread flour if you like. I never tried using milk but I know that water is more traditional and that is how I make it but next time I will try milk. I see you salted them, i always add some black pepper and a good amount nutmeg. For me nutmeg is the special ingredient here. Also you can make your batter slightly thinner and beat it a bit more with a wooden spoon. You want some gluten dvelopment for a nicer bite. I personally like them longer. For that I put a bit of the batter on a wet wooden board and cut/ scrape them almost directly into the hot water with a metal bench scraper - that´s the more traditionl way. Some use the Spätzlemaker or a potato ricer but that actually produces Knöpfle! (meaning little button in swabian dialect) Still the same but like pasta it gets a new name for a different shape lol. Your Spätzle/Knöpfle look great though and I hope you and your family had a nice day!
Everything looks great, just a hint, when you’re adding berries to a batter, toss them in a sieve with a little flour. They’ll distribute better through the batter.
Broccolini is very easy to grow, and it always tastes so much better than store bought. I have purple broccolini growing in my winter garden currently.
I was wondering what spazel were all along the video and then when Becky talked about making them in the colander I thought hmmm it looks like how some people make Spätzle and then it clicked 😂 same word different pronunciation! I am from Switzerland, I didn't know they were a thing in the US 😊
@@pernambuko27 In my area we have Emmental from the Emme valley and Gruyère named after the area. We also have many sorts of fondue as every area has their own blend of cheeses to make it and of course the raclette 😋 So I am not exactly sure what she meant by Swiss cheese but these are the famous ones in my area. Hope this helps 😁
I just cut the chicken to make a pocket. Stuff with mozzarella and ham and use toothpicks to secure. Wrap in puff pastry,bake and serve with hot black plum sauce.
Oh no! I am so sad to hear that the Rheinlander closed(I obviouslyno longer live in Oregon, so I had no idea)!! I grew up in Portland too, and that place was a family tradition!! It was a great restaurant and I have many great memories there!!
Hi Bekky I'm from Australia. I absolutely love you and your videos. Thought I would share a tip with you. When ever I need to crumb anything, I use seperate sheets of parchment paper for flour and breadcrumbs. When I'm done, any left over egg is poured over any flour or breadcrumbs left over and then it's all thrown in the bin. Saves on washing. I do this as I am allergic to most dish washing liquids and latex. Continue to great work.ove ya 😊
While watching you make freezer jalapeno meatballs I am reminded of a mass production method for forming meatballs. Prepare mixture as normal then spread mixture on a sheet of parchment paper into a square or rectangle about 1.5" deep. Do not smash the mixture but gently pat. With a knife or pizza cutter divide into a grid of equal sized cuts. Then pick up each one and form into smooth ball. You may use a straight edge ruler as a guide to grid into equal size. Saves the time of cookie scoop for each one, which I use for smaller recipes.
Becky, talk about coincidences, I made spaetzle for dinner tonight, I served it with beef stroganoff. I actually make a Hungarian dish called nokedli, which is similar and tastes pretty much the same. I use an old fashioned ricer type tool, it just has a bit bigger holes. Love both types. By the way, I believe the a in spaetzle is a long a. Becky, I keep editing this. After I checked your recipes, I saw that your chicken recipe was from John Kanell. He is so talented, I have his Preppy Kitchen cookbook and I have pre-ordered his new cookbook which comes out in August.
That looked amazing! I'm so glad you share the oopsies. I much prefer your transparency over the appearance of perfection. You're an absolute delight! 😊 When I'm too lazy to pound and wrap the chicken, I cube chicken, bread and fry it till done. On the plate or platter, layer starting with hot egg noodles, shredded swiss, cubed ham, cooked chicken pieces then pour your gravy/sauce over all of it. Super quick and delicious.
It all looked incredible. Wanted to share a tip with you. When I make a cake with fresh or frozen fruit, I coat it with a little bit of flour before mixing it into the batter. It keeps the fruit from sinking to the bottom of the cake. I don’t know why or how but it works. Thanks for another great video ❤
when I make a bunt pan I use one for angel food cake, flat on the bottom, no ridges...and I think the top of a bunt cake is so pretty, and rustic, when I turn it out, I always turn it up like it looked cooked in the pan, with the angel food cake pan the sides are straight and so is the bottom and it makes the cake sit well and even...I find this kind of bunt pan easier to butter and flour and usually always the cake comes out clean, I don't even own a bunt pan with ridges....
Hi Becky when I bake bundt cake I always use Wilton's cake release. It comes in a bottle with a squeeze top. You need to brush it on your pan, but you'll have absolutely no more sticking cakes. It works marvelously. No flour needed with it.
I found out that spray grease has so much other moisture, so the cake stays in the pan when it needs to be released. Some of my respected older cooks told me the only way to ensure the cake comes out clean is to use shortening or a thick grease and then flour. And when I did do that, it was a very nicely formed cake that came out clean and looked great. First time ever for many years that I didn't have to "patch" my cake! I found out the wisdom in my respected older cook's advice! Your cake looks so yummy, though and will have to try that!
Hi Becky, I have an original spetzle ( I spell it different) maker for 57 years given to me by my husbands grandparents. It is metal and heavy, the holes are small and the spetzle comes out about the size of speghetti and as long. The recipe I use is 2 cups flour, 2/3 cup milk, 2 eggs and 2 egg yolks, with pinch of salt. If a bigger crowd double recipe. For red cabbage, brown bacon with onions then add cabbage. You might like that better. Love your channel.
The chicken is similar to a recipe from Sunset magazine ages ago. It was called baked chicken Kiev (it's usually deep-fried). The fillings are similar. One version was ham and mozzarella with a butter seasoned with oregano. The other version used jack cheese and slices of green chili's. I know you are trying to recreate a childhood memory, but you could also use this as a starting point for additional culinary adventures.
Cordon Bleu is always filled with ham and cheese, and not deep fried. Chicken Kiev is always filled with seasoned butter and deep fried so it cooks completely before the butter melts.
I had a great relationship with my MIL and miss her dearly since she passed. We were a team in our kitchens. I am canning today because of her. Your dinner looks delish! Thank you for talking about how we have to pivot when something does not work out well. You keep it so real. I appreciate it so very much.
The red cabbage you're referring to is probably Rotkohl (meaning red cabbage). It's a winter pantry staple over here in Germany, and it comes in as many varieties as there are home cooks making it. I prefer mine with red wine or red grape juice as the liquid, star anise, cinnamon and cardamom, and of course lard, for the initial fat you use to cook it and pieces of apples in it. But I bet you could also make it less Christmas-y by tweaking the spices. (And as previous commenters surely said: it's pronounced sh-peh-tz-le.) Thx for all your hard work!
It is quite entertaining to read through the comments and have so many different pronunciations, and spellings for spätzle! And I'm absolutely positive they are all correct!! and the proper way to make cordon bleu, as well!
If you don’t mind a bit larger spatzel, you can just put your dough on a plate and pour it to the edge and slice it off the edge of the plate with a knife. The better you are at getting the dough to stay in a finer line will keep it from being so long. I do have the spatzel cutter and it does work pretty slick you would love it for the uniform size it will give you. I actually like the plate method to make it more like a dumpling for my soups or stews. Just thought I would share the old time way Grandma went with.
Hi Becky, if you have one of those bread dough scrapers (the kind you would use to scrape the dough out of the bowl after proofing) you can use it to force the spätzle batter through the holes of your colander. It would probably be more effective than a wooden spoon.
Hey Becky, you did a great job with the Spätzle! I‘m german and we eat Spätzle regularly. Instead of milk we use water and the batter is a little bit thinner. I love your Videos! ❤
I made the blueberry cake today and I used coconut sugar and it is so delicious. Everyone loves it and it turned a beautiful Carmel color from the sugar
Hi Becky... I have been enjoying your videos since I discovered your channel a few months ago. My goodness but you are so organized and hard working. You family is so lucky to have such a wonderful homemaker. You do remind me of an aunty I had who was always cooking delicious Ukrainian food and baking and gardening and canning and farming. Take care and don't forget to stop and smell the flowers sometimes. Take care.
This dinner and dessert look delicious! I’ve never tried broccolini before. Will look for it to try. Gonna wait for a couple months or next summer as I broke a bone in my hand and can’t use it for at least 2 months. I’m looking thru Becky’s website and other for easy recipes that are basically dump and go hoping to put my crockpot to work overtime! Have a great day everyone!
I use to make them in the restaurant i would fold them in half only . Put in freezer for a hour till firm. Then bread them. Place in freezer till ready to cook. In the restaurant we dropped them in deep fryer then finish in oven . We used colby jack cheese
Everything looks amazing. I love that you leave your pivot points in for us as an encouragement to us to do the same and it's not the end of the world.
I love broccolini, as well! My fave way to prepare it is similar to yours. I sometimes go ahead and dirty and extra pot to slightly blanch the broccolini....it's worth it to see the brilliant green and it makes the texture so nice. But then i roast it with evoo and s&p. I finish it with parmesan cheese, too. But I also microplane the zest of a lemon directly over the pan of broccolini, hot out of the oven. Sometimes I juice the lemon, too. But the zest is the key. I used to make dinners for 20-50 people before my church's Wednesday evening classes. I often served this (well, plain broccoli, because of how many people I was feeding.....it's hard to find enough broccolini), and it was a favorite. People who thought they hated broccoli loved it with parm and lemon zest. Give it a try!
Hi Becky from Germany , I am from Vancouver ,Wash and remember the Rheinländer well . I Love your Blog and watch you always . Makes me homesick 😂 but Germany is My home for over 30 years now . Spätzle is spelled with ä but is like E in english like the e in ever. The e on the end is like A as in alittle ! Hope that helps . You are great , Thanks for the hours of fun .
Loved your childhood favorite restautant. They were always busy and so you could indulge in a good bottle of white wine while you waited to be seated! The cheese fondue was the best! I loved their trout stuffed with green grapes.
Hi Becky!! I wish you could have met my mom, when an "opps" happened in kitchen she always said "The looks don't hurt the taste". She would have adored you!!
What I have learned from you. Timing in the kitchen. Substitutions, prepping, and my fave..I don't have space for a garden but for the first time in my long life I planted seed flowers, basil n parsley In pots. You made it seem easy. All but sunflowers came up. I planted late but eventually I will have flowers. Thank you so much.
Becky did you know if you put your cut onion in a bowl of water to soak for about 15 min. before you use it, it will take out the harshness of the raw onion, and mellow it out....just drain it and pat dry a bit with a paper towel...it really makes the onion better when using it raw, but either raw or cooked it just really makes a difference, please think about giving it a try and see what you think ok?
First I wanted to say that I love your channel. You were wondering how to pronounce spaetzle : it is said in many parts of Europe as ( schpetz - luh ) Also you can use a box grater to make your noodles. Just turn sideways large holes down and spoon your batter inside over your pot of water. I look forward to watching you and what you are doing next whether it’s with Josh, your mom and dad or mother-in-law. Thank you for sharing yourself and what you do, we all enjoy being your friend. 😊
Hi Becky, usually cordon bleu are not rolled, just folded in half so they’re not so thick and it’s easier to cook and you can just pan fry them. What they do in Austria, they put a splash of milk in the egg. Also, you can cook spätzle in advance (ev. freeze them) and when you’re ready you reheat them in a pan with some butter! You’re dinner looks amazing and makes me hungry 😅☺️
Your content is not only heartfelt and meaningful but also incredibly entertaining! I love how you bring joy and nostalgia into every video And I am floating village life
Becky you are such a joy to watch! Always learning little tidbits bits with each video. Thank you for sharing your life and talents! Such a beautiful soul!💕
in france to prepare the cake pan we do what we call "chemiser" basically we coat the pan with butter and then add flower and shake it to make the flour stuck to the butter
I had spatzel once and knew I had to get a spatzel maker. I love it! I don’t have a lot of storage space in my kitchen so I am careful with what I buy. My husband totally agrees with this. Love that your husband helped with the clean up.
Becky, if you sub powdered sugar for the flour when you're greasing and flouring the pan, it tastes better! Well done--I can't wait to try this recipe! 🫐 🍰 🫐
I grew up on spatzel! I have a special cutting board with an angled end. The spatzel dough was then cut into the boiling water with a board scraper. You could use a regular cutting board as well, but it is much easier than the colander method.
I always loved the chicken cordon bleu at sizzlers restaurants. They call it Malibu Chicken. We don’t have one in my hometown anymore but oh was it yummy! Try making the sauce that they served with their chicken. Just mix best foods mayonnaise and yellow mustard together (like 4 tablespoons mayo to 2 tablespoons mustard) Dip the chicken in this sauce and enjoy!
Spatzel is a great make ahead food. Cook it and immediately cool it off. I throw it in cold water. When you want to serve it up just boil some water and it's a fast in and out to heat it up. Do not leave it in there to cook longer. My mom loved it so I would make her a big batch of it so she could eat it for days.
Becky, we lived for 5 years in Germany and the word for spatzel is pronounced with a long, or hard, A. Our children, all 7 of them, ordered it with every meal and we ate out A LOT! Their food is to die for!
I love how sayings can vary. Free range makes sense really, but its free reign, as in, you get to reign over that space 😅🥰 I love that what youve said is more connected to your own life with your girls 😅❤
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
I didn't grow up eating spatzel. My neighbor who is elderly and disabled loves it. One day she approached me and said I know your African American but do you know what spatzel is. I said sure. She asked if I can help her. Of course I did. She was using a collander as well, and it was hard for her. I ran I went to my house and got my potato ricer. It works great. Now I make it for her every week. We have so much fun together.
I imagine she feels that she won the lottery with a neighbor who is kind and compassionate. God has a special place for people like you. It's called heaven. You are truly a blessing, and you remind the rest of us to be kind to others. ❤
You are a treasure❣️
This is the kind of wholesomeness this world needs more of. Bless you
What a beautiful story.
How fun.. I could use a few neighbors like the two of you!❤
I worked in a butchery for 7 years. What we did to make cordon blues was: fold the cheese in the ham. Make it a little package. Then, roll your ham/cheese package in your chicken breast. That way, youre not losing all the cheese while cooking them😊
He is a good man. He recognized how hard you had worked!!!
Josh you are awesome to help you're wife!
Becky,
Spray your bunt pan then put granulated sugar and shake it around your pan. Put your cake in pan and bake as normal. The sugar will not leave a white flour crust and will come out of the pan easy after cooling about 10 minutes.
That’s a great tip Donna sprinkling sugar around Bundt pan and I have tried so many things and usually a little hiccup getting it out of pan!
Becky your meal looks so wonderful and would warm any family’s heart while filling their tummies! 😊
I’ve been making chicken cordon bleu for well over 50 years. I don’t roll mine up. I fold it back over then use cocktail sticks to skewer it closed before the coating process.
I serve the chicken with a white wine and mushroom sauce.
Mmm
Hey Becky,
I am from Bavaria/Germany, so kind of the home of Schnitzel, Spätzle and Cordon Bleu. Here we traditionally prepare the Cordon Bleu flat and then only need to pan fry it. Your Spätzle look awesome, though there are some more traditional ways to prepare them, @53sheri wrote a comment about that...
I love watching you cook and I draw inspiration from your meals often! Thank you so much for you content.
Much love from Bavaria
Love right back to you Bavaria! 😘
OH GOSH I'D LOVE TO GO THERE BUT BED BOUND!!!!
I also live in Bavaria and love the fact you didn't mention the pronunciation of Becky, she's so sweet. I didn't realise Spätzle was what Becky was making till I saw it. Super sweet girl.
I sincerely LOVE your video's, you are sweet and informative ❤️ I also appreciate that you do not add music I enjoy the cooking sounds.
I never thought about that, but yes I like that there’s no music.
Yes! Sometimes other creators put music that takes over the whole video. I can’t hear what they are saying.
I really love it that you don’t add music ❤❤❤ and I also love to hear the cutting, chopping and cooking. Bravo Becky you make beautiful videos ❤❤❤❤. They are realistic 😊😊😊
I’d forgotten that in her early videos she tried it a few times and asked the followers their preference and I guess enough of us said no music! I definitely prefer it without, creators can never get the volume right!
Becky, I just love the dynamic between you and Josh, your in-laws, your parents and family! It’s so wonderful to see. So cool that you can pop over to your in-laws and prepare a wonderful meal like this!
💯
That's the least he can do. We are not in 1940. Come on people!
Becky youre so sweet! You looked so stressed out and by watching you i cant tell you aim to please with your food, which is truly what a good cook, mother, wife etc does. Aww so cute and a little funny because you did an amazing job so dont be so hard on yourself. It is a journey learning new and different ways and methods to cook! Thanks for sharing your journey with us all. Youre pretty awesome ❤
Becky, me encanta tu modo de cocinar. Es real! Cambias alguna receta, no te molesta mostrar errores, explicas bien y nos haces sentir bienvenidos siempre. Un gran GRACIAS ❤ Siempre es un gusto ver tu canal.
After boiling your spatzel toss with olive oil and then fry to get a little crisp on it. Also add a bit of nutmeg to your batter.
Good to know!!!
Becky, I love you, and not in a weird creepy way lol but in a sincere way, honestly 'hello friend' is so heartwarming to me. It feels like I'm cooking with you enjoying time. God bless you and your family 💚
FYI, Chicken Cordon Bleu, is made by folding chicken breast around ham and cheese. Chicken Kiev is made by forming a log of herb butter and folding chicken breast around that instead.
Hi. Becky, we love you no matter who’s kitchen you’re in 😊
In 1978 we celebrated our 6th wedding anniversary at the Rhinelander. I had chicken cordon blue for the first time-delicious! Now I can try it at home thanks to your demo. Unfortunately we won’t be serenaded with live music like we had that memorable evening. So sorry the restaurant is gone now.
thats a beautiful story
Is Becky pregnant again?
@carolynrandle5454 Man, there is some rude people on this app.v
@@carolynrandle5454 That would be so cool, I got that vibe the last pregnancy too! I sure hope the awful experience with the epidural doesn't deter her from having more children. If I went through that, I'd be fearful myself. Becky's a champion, she's got to know by now, God's got her back/ no pun intended. Look how He's blessed her!!! 🙏🏻
I have been making spatzel for 30 years. I always put the dough on a cutting board and moved it to the edges and sliced off with a knife. That's how I was taught. Seen someone on a video using a spatzel maker so bought one. It's a game changer. So easy to use. It's not that expensive and doesn't take up much room. I make a few batches and freeze some. I can add to broth, add to soups fry some in butter and top with gravy. Love it. I make paprika chicken and add milk to the pan dripping and thicken it. Add the noodles and pour over the chicken. This is so good. A family favorite. I pronounce it the way you do. Not everyone is German so I pronounce it the way I was taught to read here since I am an American. My grandma bought the recipe from her country.
I also learned to cut the Spätzle on a cutting board, and have a Spätzle maker now. So much faster 😊
Spätzle werden genau so gemacht......die Methode die Du machst heißt Knöpfle😅😅😅😅
Die Gordonbleu Rollen sollten IMMER im Öl oder Fett schwimmen....wie auch ein Wienerschnitzel....immer schwimmend ausbacken😊😊😊😊😊😊
Lg.aus Österreich 🇦🇹
You ARE a cook! So nice to see how you confidently thought through the processes and timing of each dish - even having to start over with the sauce. How nice that your MIL gave you free rein in her kitchen, knowing your expertise!
My MIL (born and raised in Frankfurt) gave me her Spaetzle (which SHE pronounced as Shpetslah). She said there were two ‘ways’ to make it and was really based upon your preference. She would make a thick batter that she would then ‘flick’ off a cutting board with a knife into the boiling water (her preferred method). I could never master that technique, and used a spaetzle maker but she always said that my spaetzle tasted just like hers. Freshly made it was usually served with some sort of brown gravy - Kasen Spaetzle (think German macaroni and cheese) was also another favorite. But leftover spaetzle ??? Fried in a pan with a little butter until crispy … chefs kiss!!!
I recently purchased a silicone bundt pan and will never go back. It's life changing. I make a great blueberry bundt cake as well and excited that you used frozen berries. I have about 3 cups in my freezer and have been procrastinating about using them for my cake. Thank you... guess what I'm making tomorrow. Love everything about you, your family and your tapes. Keep up the great work Im 76 and you still inspire me.
Hi Becky, I have an original spetzle ( I spell it different) maker for 57 years given to me by my husbands grandparents. It is metal and heavy, the holes are small and the spetzle comes out about the size of speghetti and as long. The recipe I use is 2 cups flour, 2/3 cup milk, 2 eggs and 2 egg yolks, with pinch of salt. If a bigger crowd double recipe. For red cabbage, brown bacon with onions then add cabbage. You might like that better. Love your channel. P. S. Your dough looked good!
I spell it that way too. My German mother pronounced it spet-zel. I've heard it many ways though. No matter what you call it, it's delicious.
I really like that these videos go live in the evening (Poland here) and I can watch it as a very relaxing video before bed.
I'm continually impressed by your culinary creativity and innovation, as each dish you create is a delightful fusion of flavors and textures.😚
💯
Try stuffing chicken with boursin. Wrap them with bacon and gently bake them on the stove
The kitchen set up reminded me so much of your old house. Boy, I’ve been watching you for a loooong time. Thanks for sharing your cooking skills and making video recipes.
I was having a bit of a stressful day and I came in saw you posted a video! I sat right down and just watched it. I am now calm and ready for the afternoon. Your videos and voice are so calming and educational. Thank you, Becky!
Hey Becky, fellow PacNW friend here & just wanted to let you know if you want a good chicken cordon bleu without making it yourself sometime you can go to Petite Provence, they have 3 locations around Portland but they're a French Bistro bakery catering to breakfast & lunch so the one opened the longest closes at 4:00 PM. You should have your hubby take you for a lunch date it's lovely place & the chicken cordon bleu is one of their raved about dishes
Hello, I don't mean to contradict but they have 9 locations (4 Petit Provence and 5 La Provence) and they do not currently have cordon bleu on the menu. I haven't actually ever seen it on the menu since I've been going, 6 years or so.
@@melaniecalderon8973 I had it at the Alberta location but I haven't been there since just before lockdown, they still have rave reviews for it all over online but maybe they don't have it anymore
@@loveyourselfplease6842 ya I don't know I live three blocks from Alberta and I've never seen it on the menu. 🤷
I love that Josh offered to do the dishes. My husband grew up in Wisconsin, and German food is pretty popular in his town. Spaetzle is so so good.
Hey Becki as a german gal I am really stoked to see you make german food! I reallly enjoy your content and watching you try and learn new things. So here I wanted to give you some ideas or advices on Spätzle- First off, Spätzle is pronounced more like "shpetzluh" ( the "e" like the e in "next" and the "uh" quite short. just as a nice side note.) But now to the process of making them.. I make them for a few years now so i am not a pro but everyone that tried them loved them. I like to use all purpose flour but you can actually use bread flour if you like. I never tried using milk but I know that water is more traditional and that is how I make it but next time I will try milk. I see you salted them, i always add some black pepper and a good amount nutmeg. For me nutmeg is the special ingredient here. Also you can make your batter slightly thinner and beat it a bit more with a wooden spoon. You want some gluten dvelopment for a nicer bite. I personally like them longer. For that I put a bit of the batter on a wet wooden board and cut/ scrape them almost directly into the hot water with a metal bench scraper - that´s the more traditionl way. Some use the Spätzlemaker or a potato ricer but that actually produces Knöpfle! (meaning little button in swabian dialect) Still the same but like pasta it gets a new name for a different shape lol. Your Spätzle/Knöpfle look great though and I hope you and your family had a nice day!
THIS pronunciation is best - as well as explanation of how to shape the batter. Yum!
I think anyone would be happy to let you take over their kitchen, especially if you're feeding them. ❤❤
Aah, The Rheinlander, a great restaurant. Wonderful memories from dining there over the years growing up. Glad you also have fond memories.
Everything looks great, just a hint, when you’re adding berries to a batter, toss them in a sieve with a little flour. They’ll distribute better through the batter.
Broccolini is very easy to grow, and it always tastes so much better than store bought. I have purple broccolini growing in my winter garden currently.
Hi Becky and Acre friends ❤ so happy drop everything and watch Acre homestead 😊
Coming from German parents, I can tell you the pronunciation is "shpetz-leh"! Your meal looks delicious, as always!!!
I was wondering what spazel were all along the video and then when Becky talked about making them in the colander I thought hmmm it looks like how some people make Spätzle and then it clicked 😂 same word different pronunciation! I am from Switzerland, I didn't know they were a thing in the US 😊
@@VickieC.Irgendeine Ahnung was sie mit Schweizer Käse meint? Gibt es im deutsprachigem Raum eine Sorte, die so heißt?
@@pernambuko27 Swiss cheese is something akin to gruyere.
@@Family-rf3vm Thank you.
@@pernambuko27 In my area we have Emmental from the Emme valley and Gruyère named after the area. We also have many sorts of fondue as every area has their own blend of cheeses to make it and of course the raclette 😋 So I am not exactly sure what she meant by Swiss cheese but these are the famous ones in my area. Hope this helps 😁
I find that sugar after the cooking spray works better for non-stick than flour does.
That’s the way I was taught in a cake decorating class. Works great and you don’t get that flour on the sides.
I just cut the chicken to make a pocket. Stuff with mozzarella and ham and use toothpicks to secure. Wrap in puff pastry,bake and serve with hot black plum sauce.
Oh no! I am so sad to hear that the Rheinlander closed(I obviouslyno longer live in Oregon, so I had no idea)!! I grew up in Portland too, and that place was a family tradition!! It was a great restaurant and I have many great memories there!!
Wow your in-laws are so lucky to have you! What a delicious meal!
Becky’s mother in law is a great cook herself and in past episodes she was in some episodes. 😊
Thank you! My Saturday sanity is here❤🎉
Hi Bekky
I'm from Australia. I absolutely love you and your videos.
Thought I would share a tip with you. When ever I need to crumb anything, I use seperate sheets of parchment paper for flour and breadcrumbs. When I'm done, any left over egg is poured over any flour or breadcrumbs left over and then it's all thrown in the bin. Saves on washing. I do this as I am allergic to most dish washing liquids and latex.
Continue to great work.ove ya 😊
You’re so sweet to cook for your parents.
Her in-laws.
Did she announce this? How did I miss it?! @@user-jx8zu
@user-jx8zu who said this? Unless Becky said it, which she hasn't, it's not true.
I agree
People love getting on here and starting rumors. I’m with others on here, if Becky doesn’t say it, it’s not true!
While watching you make freezer jalapeno meatballs I am reminded of a mass production method for forming meatballs. Prepare mixture as normal then spread mixture on a sheet of parchment paper into a square or rectangle about 1.5" deep. Do not smash the mixture but gently pat. With a knife or pizza cutter divide into a grid of equal sized cuts. Then pick up each one and form into smooth ball. You may use a straight edge ruler as a guide to grid into equal size. Saves the time of cookie scoop for each one, which I use for smaller recipes.
Becky, talk about coincidences, I made spaetzle for dinner tonight, I served it with beef stroganoff. I actually make a Hungarian dish called nokedli, which is similar and tastes pretty much the same. I use an old fashioned ricer type tool, it just has a bit bigger holes. Love both types. By the way, I believe the a in spaetzle is a long a. Becky, I keep editing this. After I checked your recipes, I saw that your chicken recipe was from John Kanell. He is so talented, I have his Preppy Kitchen cookbook and I have pre-ordered his new cookbook which comes out in August.
That looked amazing! I'm so glad you share the oopsies. I much prefer your transparency over the appearance of perfection. You're an absolute delight! 😊
When I'm too lazy to pound and wrap the chicken, I cube chicken, bread and fry it till done. On the plate or platter, layer starting with hot egg noodles, shredded swiss, cubed ham, cooked chicken pieces then pour your gravy/sauce over all of it. Super quick and delicious.
Neat quick idea!
It all looked incredible. Wanted to share a tip with you. When I make a cake with fresh or frozen fruit, I coat it with a little bit of flour before mixing it into the batter. It keeps the fruit from sinking to the bottom of the cake. I don’t know why or how but it works. Thanks for another great video ❤
You are such a kind person Becky. ❤
when I make a bunt pan I use one for angel food cake, flat on the bottom, no ridges...and I think the top of a bunt cake is so pretty, and rustic, when I turn it out, I always turn it up like it looked cooked in the pan, with the angel food cake pan the sides are straight and so is the bottom and it makes the cake sit well and even...I find this kind of bunt pan easier to butter and flour and usually always the cake comes out clean, I don't even own a bunt pan with ridges....
Hi Becky when I bake bundt cake I always use Wilton's cake release. It comes in a bottle with a squeeze top. You need to brush it on your pan, but you'll have absolutely no more sticking cakes. It works marvelously. No flour needed with it.
Bakers Joy also works great
I found out that spray grease has so much other moisture, so the cake stays in the pan when it needs to be released. Some of my respected older cooks told me the only way to ensure the cake comes out clean is to use shortening or a thick grease and then flour. And when I did do that, it was a very nicely formed cake that came out clean and looked great. First time ever for many years that I didn't have to "patch" my cake! I found out the wisdom in my respected older cook's advice! Your cake looks so yummy, though and will have to try that!
I LOVED chicken Cordon Bleu grewing up. It was one of my favorite dishes to order when we went to restaurants. It was a popular dish in the 90s
Hi Becky, I have an original spetzle ( I spell it different) maker for 57 years given to me by my husbands grandparents. It is metal and heavy, the holes are small and the spetzle comes out about the size of speghetti and as long. The recipe I use is 2 cups flour, 2/3 cup milk, 2 eggs and 2 egg yolks, with pinch of salt. If a bigger crowd double recipe. For red cabbage, brown bacon with onions then add cabbage. You might like that better. Love your channel.
The chicken is similar to a recipe from Sunset magazine ages ago. It was called baked chicken Kiev (it's usually deep-fried). The fillings are similar. One version was ham and mozzarella with a butter seasoned with oregano. The other version used jack cheese and slices of green chili's. I know you are trying to recreate a childhood memory, but you could also use this as a starting point for additional culinary adventures.
Cordon Bleu is always filled with ham and cheese, and not deep fried. Chicken Kiev is always filled with seasoned butter and deep fried so it cooks completely before the butter melts.
I had a great relationship with my MIL and miss her dearly since she passed. We were a team in our kitchens. I am canning today because of her. Your dinner looks delish! Thank you for talking about how we have to pivot when something does not work out well. You keep it so real. I appreciate it so very much.
Becky...if you are ever in Indiana and you need a kitchen to "take over"...you are always welcome in mine!!
Not gonna lie. I wanted to see a little place setting for the little guy. ❤️
The red cabbage you're referring to is probably Rotkohl (meaning red cabbage). It's a winter pantry staple over here in Germany, and it comes in as many varieties as there are home cooks making it. I prefer mine with red wine or red grape juice as the liquid, star anise, cinnamon and cardamom, and of course lard, for the initial fat you use to cook it and pieces of apples in it. But I bet you could also make it less Christmas-y by tweaking the spices.
(And as previous commenters surely said: it's pronounced sh-peh-tz-le.)
Thx for all your hard work!
It is quite entertaining to read through the comments and have so many different pronunciations, and spellings for spätzle! And I'm absolutely positive they are all correct!! and the proper way to make cordon bleu, as well!
This is one of my favorites growing up. Wow does this bring back childhood memories! God Bless!
If you don’t mind a bit larger spatzel, you can just put your dough on a plate and pour it to the edge and slice it off the edge of the plate with a knife. The better you are at getting the dough to stay in a finer line will keep it from being so long. I do have the spatzel cutter and it does work pretty slick you would love it for the uniform size it will give you. I actually like the plate method to make it more like a dumpling for my soups or stews. Just thought I would share the old time way Grandma went with.
Hi Becky, if you have one of those bread dough scrapers (the kind you would use to scrape the dough out of the bowl after proofing) you can use it to force the spätzle batter through the holes of your colander. It would probably be more effective than a wooden spoon.
Hey Becky, you did a great job with the Spätzle! I‘m german and we eat Spätzle regularly. Instead of milk we use water and the batter is a little bit thinner. I love your Videos! ❤
You are too cute! 🙂 Your chickens “free range” and you have free rein of the kitchen and house. 😀
I made the blueberry cake today and I used coconut sugar and it is so delicious. Everyone loves it and it turned a beautiful Carmel color from the sugar
Hi Becky... I have been enjoying your videos since I discovered your channel a few months ago. My goodness but you are so organized and hard working. You family is so lucky to have such a wonderful homemaker. You do remind me of an aunty I had who was always cooking delicious Ukrainian food and baking and gardening and canning and farming. Take care and don't forget to stop and smell the flowers sometimes. Take care.
This dinner and dessert look delicious! I’ve never tried broccolini before. Will look for it to try. Gonna wait for a couple months or next summer as I broke a bone in my hand and can’t use it for at least 2 months. I’m looking thru Becky’s website and other for easy recipes that are basically dump and go hoping to put my crockpot to work overtime! Have a great day everyone!
Becky made a video of just crockpot recipes.
I loved that video and so did the closed captioning I had on. When you were sautéing the chicken it was showing (applause) as a video description. 😂
😃 ⭐⭐⭐
Woohoo! Beckys here 🎉 Happy dancing thru my kitchen! (Side note - I really can’t dance 😅)
Hello Friends 😊
I use to make them in the restaurant i would fold them in half only . Put in freezer for a hour till firm. Then bread them. Place in freezer till ready to cook. In the restaurant we dropped them in deep fryer then finish in oven . We used colby jack cheese
lol 😂 “I may have Tasted…” You’re hilarious!! You crack me up 😂 with your tasting comments!!! 😊
😂 Noticed that too. It’s part of her charm and also endearing. 😊
@@ohnoyce I agree!
Everything looks amazing. I love that you leave your pivot points in for us as an encouragement to us to do the same and it's not the end of the world.
I love broccolini, as well! My fave way to prepare it is similar to yours. I sometimes go ahead and dirty and extra pot to slightly blanch the broccolini....it's worth it to see the brilliant green and it makes the texture so nice. But then i roast it with evoo and s&p. I finish it with parmesan cheese, too. But I also microplane the zest of a lemon directly over the pan of broccolini, hot out of the oven. Sometimes I juice the lemon, too. But the zest is the key. I used to make dinners for 20-50 people before my church's Wednesday evening classes. I often served this (well, plain broccoli, because of how many people I was feeding.....it's hard to find enough broccolini), and it was a favorite. People who thought they hated broccoli loved it with parm and lemon zest. Give it a try!
Does broccolini taste different from broccoli. How so?
Hi Becky from Germany , I am from Vancouver ,Wash and remember the Rheinländer well . I Love your Blog and watch you always . Makes me homesick 😂 but Germany is My home for over 30 years now . Spätzle is spelled with ä but is like E in english like the e in ever. The e on the end is like A as in alittle ! Hope that helps . You are great , Thanks for the hours of fun .
Like pretzel but a long a at the end? Spetzle-eh?
Loved your childhood favorite restautant. They were always busy and so you could indulge in a good bottle of white wine while you waited to be seated! The cheese fondue was the best! I loved their trout stuffed with green grapes.
I miss their fondue and the onion soup so much!
Hi Becky!! I wish you could have met my mom, when an "opps" happened in kitchen she always said "The looks don't hurt the taste". She would have adored you!!
What I have learned from you. Timing in the kitchen. Substitutions, prepping, and my fave..I don't have space for a garden but for the first time in my long life I planted seed flowers, basil n parsley In pots. You made it seem easy. All but sunflowers came up. I planted late but eventually I will have flowers. Thank you so much.
Becky did you know if you put your cut onion in a bowl of water to soak for about 15 min. before you use it, it will take out the harshness of the raw onion, and mellow it out....just drain it and pat dry a bit with a paper towel...it really makes the onion better when using it raw, but either raw or cooked it just really makes a difference, please think about giving it a try and see what you think ok?
First I wanted to say that I love your channel. You were wondering how to pronounce spaetzle : it is said in many parts of Europe as ( schpetz - luh ) Also you can use a box grater to make your noodles. Just turn sideways large holes down and spoon your batter inside over your pot of water. I look forward to watching you and what you are doing next whether it’s with Josh, your mom and dad or mother-in-law. Thank you for sharing yourself and what you do, we all enjoy being your friend. 😊
Hi Becky, hi friends! 🎉 happy weekend
It’s amazing you can adapt to any kitchen the way you do looks yummy
Love your passion for what you love…family, food and gardening! Have a blessed day!🥰🥰🥰
Hi Becky, usually cordon bleu are not rolled, just folded in half so they’re not so thick and it’s easier to cook and you can just pan fry them. What they do in Austria, they put a splash of milk in the egg. Also, you can cook spätzle in advance (ev. freeze them) and when you’re ready you reheat them in a pan with some butter! You’re dinner looks amazing and makes me hungry 😅☺️
I started using butter and coarse sugar to coat my Bundt pans … comes out of the pan whole every time with a little an amazing little sweet crunch.
Your content is not only heartfelt and meaningful but also incredibly entertaining! I love how you bring joy and nostalgia into every video
And I am floating village life
Have a blessed weekend enjoy watching videos
Becky you are such a joy to watch! Always learning little tidbits bits with each video. Thank you for sharing your life and talents! Such a beautiful soul!💕
I love watching your videos. You are an amazing cook. Your family is so blessed to have a family member like you.
Hi Becky! Can I make a suggestion to you to try on your chicken cordon Bleu! Try using creamy harvati cheese. It makes it really good.
in france to prepare the cake pan we do what we call "chemiser" basically we coat the pan with butter and then add flower and shake it to make the flour stuck to the butter
I spread a light coat of honey or Dijon mustard, to season prior to wrapping and chilling. Plays well with pan sauce.
Portland native here!!! I ate my first Ruben at Rheinlander as a kid, and it is still my fave sandwich!!!!
I had spatzel once and knew I had to get a spatzel maker. I love it! I don’t have a lot of storage space in my kitchen so I am careful with what I buy. My husband totally agrees with this. Love that your husband helped with the clean up.
Becky, if you sub powdered sugar for the flour when you're greasing and flouring the pan, it tastes better!
Well done--I can't wait to try this recipe! 🫐 🍰 🫐
I grew up on spatzel! I have a special cutting board with an angled end. The spatzel dough was then cut into the boiling water with a board scraper. You could use a regular cutting board as well, but it is much easier than the colander method.
I always loved the chicken cordon bleu at sizzlers restaurants. They call it Malibu Chicken. We don’t have one in my hometown anymore but oh was it yummy! Try making the sauce that they served with their chicken. Just mix best foods mayonnaise and yellow mustard together (like 4 tablespoons mayo to 2 tablespoons mustard) Dip the chicken in this sauce and enjoy!
Spatzel is a great make ahead food. Cook it and immediately cool it off. I throw it in cold water. When you want to serve it up just boil some water and it's a fast in and out to heat it up. Do not leave it in there to cook longer. My mom loved it so I would make her a big batch of it so she could eat it for days.
Becky, we lived for 5 years in Germany and the word for spatzel is pronounced with a long, or hard, A. Our children, all 7 of them, ordered it with every meal and we ate out A LOT! Their food is to die for!
You have such courage to try all these different delights. You are so honest about what you liked and didn’t like. Great job 😮😊❤
The meal looked delicious! Thanks for the recipes !
Hi Becky always a pleasure watching you and learning 🙏❤️🇨🇦🇨🇦👍
Yay, I’m so happy to see the scraping blade on the mixer. I think those blades should come standard with the mixer. I love mine!
I love how sayings can vary.
Free range makes sense really, but its free reign, as in, you get to reign over that space 😅🥰
I love that what youve said is more connected to your own life with your girls 😅❤