My Top 10 Kitchen Tool must haves plus a GIVEAWAY!!!!

Every chef has tools that they feel are must have in their kitchen. When a blog follower asked me what do they need to outfit their first kitchen, it got me thinking. What do I use the most? What do I think is a “must have” I have teamed up my friend Hillary with Pampered chef for a must have list as well as a giveaway drawing. All you have to do is like and share my In the kitchen with Chef Renee facebook page for one entry and for each item purchased your name will be entered 3 times in the drawing. So three items purchased 9 entries... Pretty cool huh? Well it gets better if you are the winner you get to choose your prize! 

You can shop by clicking the link below.You MUST select to have items to ship directly you. I'm keeping anything that shows up at my door:) 

https://www.pamperedchef.com//pws/hillaryhook/guest-landing/8911512616091

The giveaway drawing will close at until midnight PST on April 30th, 2015 to shop, like and share. A winner will be announced on May 1st, 2015. Prize must be selected within a week or will be forfeited, and a new winner will be selected at random.

OK so now that formalities are done here is my top ten list of kitchen must haves!

 10.  Easy Read Measuring Cups: These little guys are a time and back saver for sure. You can easily measure out olive oil, stock or wine for your pan sauces. I like that they stack together to save space too.

9. microplane zester: Lemons, garlic, ginger, nutmeg… the sky is the limit for this workhorse in my kitchen. I also use it for fine shavings of chocolate, or Parmesan cheese, and cinnamon too!

8. Bamboo Spoon Set: If you read my blog you have seen these in almost every single post I have written. I love them they clean easy, they don’t stain and they keep your non-stick and stainless pans safe from scratches. They are a winner all day long.

7. Citrus Press: I’d say I’m pretty strong, but I like to make life easier where I can. These juicers will totally invert your cut citrus and get every last drop of juice out. Ours usually is found in the kitchen or our bar, as we like to use it for cocktails too!

6. Classic Batter Bowl: I LOVE this bowl! I got a pampered chef gift card about 8 years ago for Christmas, and got this beauty, and have used it almost twice a week since then and it is like new. I use it for pancakes, pasta salads, marinating meats and desserts. I have even used a hand mixer in it and it worked great. I like that it had a tight fitting lid so you can put it right in the fridge.

5. Handy Scraper: If you read my post on knife skills you know that scraping up food with your knife will ruin your blade. These scrapers are perfect for scraping up your cut veggies and scooping them into you pot or pan. It has a little silicon edge so it gets every bit. A clean cutting board is s safe cutting board. This is a must have!

4. Large Scoop: I have all three sizes of this scoop. I use the small for mini muffins and the medium size for cookies or meatballs.  The large size I use for ice cream, filling large muffin or pop over pans. I even use them for dispensing pancake or waffle batter so no more spills and drips all over the counter.

3. Prep Bowl Sets: Again you have seen these on the blog time and time again. I use these for my prep ahead so once I get to the stove or mixer everything is measured, chopped and ready to go. I’ll be honest if I don’t use these for baking I usually leave something out from tie to time… oops!

2. Stainless Whisk: You might be whisking eggs, whipping cream, or finishing off a pan sauce. You will need a sturdy strong whisk. This one is very comfortable in your hand, has a great weight to it and lots of loops, so it can get the job done faster for you!

1. Pocket Thermometer: Next to your knife this is one of the single most important tools you should have in your kitchen. No one likes undercooked chicken, mushy breads, and incorrect doneness of roast. Save yourself a ton of illness and hassle. If you only buy one thing from this list, make this be it!

If you have any questions about any of these items or need any other recommendations for kitchen tools beyond those featured here, feel free to drop me a comment.

As always Happy Cooking!

Chicken Marsala with homegrown shiitake mushrooms

The title of this one is a little misleading I know. Here are the facts. 1. This is chicken Marsala and 2. The mushrooms were homegrown... Just not my home! We have some amazing friends who gave growing shiitake mushrooms a shot this year. They got the logs, drilled the holes, and inserted the spores. Months later these amazing shrooms showed up at my home. 

Look at them they are by far the most amazing mushrooms I've ever laid eyes on! 

Anyways when the text came in from my hubby that our friend Joe had some of these for me I knew what was for dinner instantly. I thawed chicken breast and now had these beautys, chicken Marsala it is. Here is a very cliff notes ( I don't think these are even around anymore) version of mine since I usually don't measure, and make it from memory.

Ingridents

2 chicken breast, sliced in half lengthwise

8 ounces sliced shiitake mushrooms

4 tablespoons olive oil

4 tablespoons unsalted butter

1/3 cup plus 1 Tablespoon AP flour 

Salt 

Pepper

1/2 cup marsala wine

2/3 cup chicken stock

I clove garlic, minced

2 tablespoons shallots, minced

Ok here we go!

First salt and pepper your sliced chicken breast.

Then dredge them in flour, and shake off the excess.

Heat up the skillet with 2 Tablespoons of the oil and 1 Tablespoon of the butter. Let it get hot and foamy then carefully lay your floured chicken breast in.

Cook your chicken for 4 minutes, your shooting for a light browning and you will see the color change from translucent to opaque on the chicken about half way up.

Next flip your chicken breast over and cook for another 4 minutes ont he other side.

Remove the chicken from the pan and set on a plate. The chicken is not cooked all the way through yet. I repeat... The chicken is NOT cooked yet! 

In the same pan with the golden brown bits O' chicken, add in another tablespoon of olive oil and 1 more tablespoon of butter. 

Add in your sliced mushrooms. And arrange in as single if a layer as you can get. As Julia Child would say " don't crowd the mushrooms"

Cook them until they are golden brown and happy!

Add them to the plate with the chicken. The chicken is still not cooked yet! 

Now add the last Tablespoon of oil to the pan and sauté your shallots and garlic for about a minute. You just want them to softened a bit.

Next we are going to sprinkle the remaining tablespoon of flour over it and create a roux. 

Stir it to create a thick paste. This is going to thicken our sauce.

Add in The Marsala and chicken stock and whisk until it just begins to thicken.

Now back in the pan goes the chicken and mushrooms to cook with a lid on for about 10 minutes. Turn your heat down to medium for this step. 

Your chicken will nestle into the sauce and everything will get so yummy. Then right before you serve it remove the chicken breast and add in remaining butter.

Your sauce will get glossy and rich. Season with salt and pepper to taste. If it's too thick add a little more stock to thin it out.

I like to serve my chicken with whole wheat egg noodles to utilize every drop of the sauce. A sprinkle of parsley would be nice to, but I was not going out in a downpour just for parsley. 

Serve it up and if your REALLY lucky you will get a stellar review from your teenager as I did.

"it's amazing that a decomposer can taste so good"

- J. Burger

Happy Cooking!

 

Epic Grilled Cheese!

I got totally inspired by my newest gourmet food find! Stonewall kitchen has been one of my favorite companies for Jams other than My hubby's grandma who we call Big G (she is this tiny little lady so it's funny!) she makes the best Jams ever. Her blackberry jam is the ONLY kind I will put on a peanut butter sandwich...like ever. 

Anyways back to my find, so here was my thought process. Maple Bacon Onion Jam! Amazing alone but what about on a grilled cheese? 

Next up the perfect bread to accompany the jammy goodness. Crusty Sliced French. Good chew and still nice and crispy on the outside.

Now for the cheese...this was a bit harder to decide. Sharp Cheddar? Good. Havarti? Good. But, Creamy suductive French Brie? You bet your Ass! 

So with those 3 it would be awesome alone but it can be so much more! I decided on adding in some Boars Head oven gold roast turkey too!

Now I'm sure we all know how to successfully build a grilled cheese. However this is not your everyday sandwich so gather everything up and get started.

First slater the insides of your bread generously with The maple bacon onion goodness. 

Slice up your Brie and lay it on the jam.

Pile on your roast turkey. If you happen to have some thinly sliced Granny Smith Apple, it will only make this cheesy masterpiece even better.

Butter your bread outsides, don't skimp here the only thing that makes this crispy and golden on the outside is the butter. Don't even ask about a substitute...I have non to recomend that would not compromise the flavor profile.

In a hot grill pan, lay a couple sandwiches on the pan and let it hang out for a bit. Butter the top sides. Try not to mess with it until it is perfectly golden brown with beautiful grill marks. Now you can give it a flip and admire your patience payoff.

Give the other side the same amount of courtesy and get golden brown.  Now I like to place my finished sandwiches on a cooling rack to avoid one size getting soggy from the heat. Let it sit for about 3-5 minutes. Move to a cutting board and slice it up.

Serve along side a salad and call it dinner! 

Happy Cooking!

* I was not sponsored or compensated by Stonewall Kitchen. I just like it...but if they want to give me free stuff to try, by all means I'm ready! 

Not so Devilish Eggs

Happy Easter Friends! You have dyed all the eggs and you now have to find some way to use up all those hard boiled beauty's. Egg salad is always delicious but I have found after a couple days of lunches my family gets bored of it, and we end up throwing the rest out. However when they are deviled they seem to disappear like magic. So deviled eggs it is! In an effort to make them a little healthier I have swapped out some of the traditional ingredients. Hope you enjoy them. 

Ingredients 

1 dozen hard boiled eggs, peeled

5 Tablespoons non- fat greek yogurt 

1 Tablespoon Dijon mustard

1 teaspoon tiger sauce

1/2 tsp dried dill, plus more for garnish

1/4 tsp paprika, plus more for garnish

Salt and pepper, to taste

First start with peeling those little works of art, my son told me I was wasting his hard work...really?!

Then mash up the yolks into almost a dust. I use a whisk because it seems to be the best way to make quick work of the mashing.

Next add in your wet" stuff. The yogurt and Dijon mustard. Sprinkle on some salt and pepper. Swap out for a spatula, otherwise it will all get stuck inside your whisk. ( I did not do this at first and it was not fun trying to keep shaking it out... Eggs everywhere!)

Stir until it just becomes a thick paste consistency. Then sprinkle on your paprika, and stir. (notice the spatula?)

Next comes your dill. Stir some more, we want to incorporate lots of air so the filling will be light and fluffy.

Now for the hot stuff! I use tiger sauce because it's got good heat and it has a touch of sweetness. You can use your favorite. I also recommend Siracha. Stir some more.

Now once you've finished stiring it check for seasoning and add more salt or pepper if needed. It should be a nice wet paste, smooth of lumps and fluffy. 

At this point you cans spoon it back into the whites or use a piping bag and star tip like I did. If you don't have either, a zip lock bag with a cut in the corner will do just as good. Sprinkle with a little more dill and paprika and chill those puppies right up. They will disappear out of your fridge in no time.

Happy Easter and Happy Cooking!