It's a Kitchen Take Over to Recreating a Childhood Favorite Dinner!

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[@chandrejenkins3036]

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.

[@janiecelang2558]

What a great neighbor.

[@kathrynmauro8673]

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. ❤

[@jodifinnegan4453]

You are a treasure❣️

[@kellybloom8885]

This is the kind of wholesomeness this world needs more of. Bless you

[@kellyjd1978]

What a beautiful story.

[@GigiMariella]

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😊

[@debrabritton423]

He is a good man. He recognized how hard you had worked!!! Josh you are awesome to help you're wife!

[@samswalpi8439]

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

[@firequeen2194]

Love right back to you Bavaria! 😘

[@nzessmam]

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.

[@taraschmidheini4674]

Mmm

[@sharonjensen7354]

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.

[@AlexaSmith]

thats a beautiful story

[@carolynrandle5454]

Is Becky pregnant again?

[@wifenmomie]

​@carolynrandle5454 Man, there is some rude people on this app.v

[@taraschmidheini4674]

​@@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!!! 🙏🏻

[@donnamullins6207]

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.

[@chattychatham606]

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! 😊

[@kerryarseneau9588]

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.

[@MaritaCovarrubias01]

I never thought about that, but yes I like that there’s no music.

[@kristi6799]

Yes! Sometimes other creators put music that takes over the whole video. I can’t hear what they are saying.

[@kimkerley4218]

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 😊😊😊

[@misssagacious]

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!

[@pampalladino]

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.

[@belindal9181]

Good to know!!!

[@marcelaa.4116]

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.

[@nikkijohnson552]

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!

[@teresecox4109]

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!

[@taraschmidheini4674]

💯

[@53sheri]

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.

[@marlies7444]

I also learned to cut the Spätzle on a cutting board, and have a Spätzle maker now. So much faster 😊

[@manub6556]

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 🇦🇹

[@AlexandraAndStuff]

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.

[@penneywilliams2590]

Hi. Becky, we love you no matter who’s kitchen you’re in 😊

[@Retried77]

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!

[@beverlythorp9446]

lol 😂 “I may have Tasted…” You’re hilarious!! You crack me up 😂 with your tasting comments!!! 😊

[@ohnoyce]

😂 Noticed that too. It’s part of her charm and also endearing. 😊

[@beverlythorp9446]

@@ohnoyce I agree!

[@craftingwithapurpose6479]

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.

[@DonnaMSchmid]

Coming from German parents, I can tell you the pronunciation is "shpetz-leh"! Your meal looks delicious, as always!!!

[@VickieC.]

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]

​@@VickieC.Irgendeine Ahnung was sie mit Schweizer Käse meint? Gibt es im deutsprachigem Raum eine Sorte, die so heißt?

[@Family-rf3vm]

@@pernambuko27 Swiss cheese is something akin to gruyere.

[@pernambuko27]

@@Family-rf3vm Thank you.

[@VickieC.]

@@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 😁

[@judyweber9855]

Aah, The Rheinlander, a great restaurant. Wonderful memories from dining there over the years growing up. Glad you also have fond memories.

[@user-mc3tp5sd2z]

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.

[@sandy5097]

Wow your in-laws are so lucky to have you! What a delicious meal!

[@robyn7287]

Becky’s mother in law is a great cook herself and in past episodes she was in some episodes. 😊

[@inavanengen75]

Try stuffing chicken with boursin. Wrap them with bacon and gently bake them on the stove

[@PurpleReign1401]

I think anyone would be happy to let you take over their kitchen, especially if you're feeding them. ❤❤

[@tinaducas358]

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.

[@tanillecramer3915]

You’re so sweet to cook for your parents.

[@sarahcopeland1494]

Her in-laws.

[@wendystevenss]

🎉🎉 explains so much

[@jenniferr2057]

Did she announce this? How did I miss it?! ​@@user-jx8zu

[@lilersis]

​@user-jx8zu who said this? Unless Becky said it, which she hasn't, it's not true.

[@sarahcopeland1494]

I agree

[@charlottecarelse870]

Hi Becky and Acre friends ❤ so happy drop everything and watch Acre homestead 😊

[@MollyP23]

I find that sugar after the cooking spray works better for non-stick than flour does.

[@annpachini2155]

That’s the way I was taught in a cake decorating class. Works great and you don’t get that flour on the sides.

[@jenisouthdakotagirl9581]

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!!

[@iam_s0nya]

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 💚

[@pamelameyer5371]

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.

[@melaniecalderon8973]

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.

[@barbaralareaux3738]

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. 😂

[@taraschmidheini4674]

😃 ⭐⭐⭐

[@rosabandera_home]

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

[@Lenapaudin]

I'm continually impressed by your culinary creativity and innovation, as each dish you create is a delightful fusion of flavors and textures.😚

[@taraschmidheini4674]

💯

[@loveyourselfplease6842]

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

[@melaniecalderon8973]

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.

[@loveyourselfplease6842]

@@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

[@melaniecalderon8973]

@@loveyourselfplease6842 ya I don't know I live three blocks from Alberta and I've never seen it on the menu. 🤷

[@JuliaPrins16]

Thank you! My Saturday sanity is here❤🎉

[@KimH-ic6ne]

You are too cute! 🙂 Your chickens “free range” and you have free rein of the kitchen and house. 😀

[@1RodeoMom]

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.

[@kaisarina]

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!

[@nikkijohnson552]

THIS pronunciation is best - as well as explanation of how to shape the batter. Yum!

[@melaniecalderon8973]

Hi Becky, thanks for the recipe. But i just wanted to mention that you pan fried the chicken, you did not sear it. You sear meat or vegetables in a oan with a tiny bit of oil or butter and brown them. Pan frying uses quite a bit more fat and the food can be breaded or not.

[@clairetitus6904]

“I may have tasted a piece of the cake which broke off and it tastes great.” Hilarious. Looks delicious

[@JAPrice]

You are so calm in this video! I'm so used to you going a mile a minute and being out of breath as you talk that this was a nice change of pace.

[@maiaxgaia]

😂 I typically watch her at 1.25 or 1.5 speed so she’s always at a quick pace for me 😅

[@annmarieharris4471]

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.

[@chandrejenkins3036]

Bakers Joy also works great

[@carlineellis2996]

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!

[@mamawise813]

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.

[@user-tz4in5ox3r]

Neat quick idea!

[@irenezimny2392]

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.

[@nancycowan6109]

Not gonna lie. I wanted to see a little place setting for the little guy. ❤️

[@MeredithHopkins]

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 ❤

[@cathyorth7457]

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!💕

[@ginac9008]

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.

[@melissagammon9420]

Woohoo! Beckys here 🎉 Happy dancing thru my kitchen! (Side note - I really can’t dance 😅) Hello Friends 😊

[@user-kb7ir3zy9l]

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!

[@janewistuba7345]

You are such a kind person Becky. ❤

[@donnamcknight3175]

This is one of my favorites growing up. Wow does this bring back childhood memories! God Bless!

[@twinnish]

Chicken Kiev is similar in its preparation to chicken cordon bleu. Chicken Kiev is my favorite all time meat dish though the burnt end of a meatloaf my mom made is a close second. I live in Saudi and the chicken breast here is definitely more single serving size. One loses sight of how big American chickens are until watching you make something like this.

[@mamabird2434]

They are way too big! And don’t have the same taste as they did years ago or back yard chickens do!

[@char8a291]

@@mamabird2434that’s because they pump them up with various types of feed and chemicals although they’re organic unless you’re standing there when they’re slaughtered one never knows for sure.

[@tjlj4536]

I have tried to find a good meatloaf recipe... would you be willing to share your mom's recipe?

[@jnmMom3]

Yes, I am guessing that your more moderately sized chicken breasts taste much better than most of our ginormous ones. I never knew what chicken breast was supposed to taste like until I had an amazing Amish-raised half-chicken at a restaurant. The chicken flavor was so much more intense than what I was used to. The bigger they are, the more bland.

[@marywest2896]

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....

[@piggyacres]

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.

[@nikkibrown6460]

I miss their fondue and the onion soup so much!

[@deniserunz3213]

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 .

[@lindasyarnbarn5176]

Like pretzel but a long a at the end? Spetzle-eh?

[@LuAnnFulton]

Becky...if you are ever in Indiana and you need a kitchen to "take over"...you are always welcome in mine!!

[@debiapostol]

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!!!

[@xo2quilt]

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.

[@rachellincoln846]

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.

[@MargieM10]

My Mom was German and every time she visited us we went there for dinner. I miss her and the restaurant!

[@sherryowens7375]

My favorite restaurant for my birthday was always the German restaurant. I always ordered cordon bleu (mine were always flat, not rolled as well) and the German salad.

[@niknaksim]

What was in the german salad?

[@tjlj4536]

Is the German salad a green salad?

[@TheCocoTschuu]

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! ❤

[@jennifergarman6182]

Portland native here!!! I ate my first Ruben at Rheinlander as a kid, and it is still my fave sandwich!!!!

[@jnmMom3]

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!

[@bethlewis9981]

Does broccolini taste different from broccoli. How so?

[@lindamartin7580]

Love your passion for what you love…family, food and gardening! Have a blessed day!🥰🥰🥰

[@elizabethfairlie8296]

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.

[@mariedulongcourty]

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

[@leisaann]

Hi Becky, hi friends! 🎉 happy weekend

[@wendymccollough156]

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!

[@user-nw8vi4xm2j]

Becky made a video of just crockpot recipes.

[@gaylemamabutterfly]

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.

[@rosagarrett9868]

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 😊

[@marlenefilicevelasco5333]

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.

[@irenezimny2392]

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!

[@maryflores2301]

I love watching your videos. You are an amazing cook. Your family is so blessed to have a family member like you.

[@kimrutty7137]

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.

[@vickimoser4164]

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!

[@74bish]

As a German I’ve never seen a rolled upCordon Bleu. I only know them folded.

[@Laura-br1bg]

Oh my! I loved Der Rheinlander in Portland....we moved to Montana years ago but I have lived and worked in Vancouver/Portland for most of my life! Love your videos😊❤

[@FloatingVillageLife]

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

[@pamelaclayton-vg9me]

It’s amazing you can adapt to any kitchen the way you do looks yummy

[@denisefonda2815]

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.

[@kathleencasella4703]

You have such courage to try all these different delights. You are so honest about what you liked and didn’t like. Great job 😮😊❤

[@lizmusquiz221]

Absolutely love the Oregon shaped cutting board!!

[@mariabarki8613]

Everything looks delicious!!! I love watching you.

[@sharlenedegazon-legay9746]

Thanks for the video, Becky. Everything looks delicious. Have a wonderful weekend!❤❤❤

[@susanneryding6064]

My daugther has a birthday coming up tommorow. And I have Been prepping food and arranged decor baked bread and cakes ALL in the best Becky intention with the Vibe from your videos. It went great btommirow I Can just put the stuff together and heat up the Meat Thank you for teaching us a stress free party

[@vbryant2437]

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!

[@VictoriaPerreault]

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!

[@chadnewman8703]

Aloha Becky and Josh. You did great! Loved watching you once again.Thankypu for all the useful tips.

[@KitchenFairy61]

A German American here, Spätzle is pronounced sp long a tz (ts) l a (long a).

[@marcipatrick2468]

Thank you!

[@THEHORSELOVER235]

The l sound b4 the a?

[@michellerivera7878]

From what I’m reading is it spay-tslay?

[@annej7335]

Without the First y

[@annej7335]

ä sounds like the english a in german

[@nadinedraper6874]

That was fun cooking on the fly! So real! Loved it!

[@christinaaubin8508]

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.

[@carolynwoodrow3092]

Love watching you in the kitchen

[@julias7920]

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.

[@tracizammetti8367]

Your cordon bleu looks great. I have seen it rolled like you made it, flat like a book and just made with chicken breast with the ham and cheese laid on top. Everything looked amazing. That was so sweet of Josh to do the dishes for you.

[@carmendoyle9786]

Best time of the day ! ❤ thank u for all u share ❤

[@carolynecarrick6292]

🥰Oh what good memories I also have from der Rheinlander~! Your MIL's Oregon cutting board is perfect~♥ Love watching you🌹

[@DBee1133]

Love all your videos. Love how you go with the flow. Cake and everything looked delicious.