Everyday Cooks Recipe Club

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly talk about the nostalgic comfort food, tuna noodle casserole. We dust off the recipe for this iconic pantry staple to see if it should be in your rotation. We talk about the classic ways to make the dish as well as some ways to elevate the dish. Plus Kelly brings us a bonus recipe!In this episode, we talk about:How this dish is classic, how it stretches and is affordableHow most tuna noodle casserole recipes include peas and use a can of cream of mushroom soupSome recipes use egg noodles while others use various shaped pastaWe recommend not using peas and instead use broccoli or edamame or asparagusKelly made the cream sauce from scratch and it wasn’t hard!The recipe Kelly followed has secret ingredients: dijon mustard and (smoked) paprikaKelly recommends adding fresh chopped jalapeños or sriracha to the dish to finish itStephanie used Amish whole wheat noodles instead of traditional egg noodles that she got at the farmStephanie’s twist on the dish was to add mushrooms, use a can of cream of chicken soup, frozen edamame, asparagus and Italian seasoningKelly brings us a bonus recipe: a cold tuna pasta saladShe made up her own recipe because she couldn’t find exactly what she wanted and it turned out pretty goodResources & Linkshttps://www.thisgalcooks.com/the-best-tuna-casserole-recipe/https://www.allrecipes.com/article/how-to-make-tuna-noodle-casserole/Kelly’s Tuna Pasta SaladIngredients2 cups bow-tie pasta½ cup cucumber diced¼ cup diced red onion½ cup diced tomatoes1 Jalapeno pepper2 cans tunaSauce¾ cup plain greek yogurtJuice from half a lemon1-2 tsp garlic powder1-2 tsp saltPepper to tasteDirectionsBoil pasta. Chop veggies and put into a bowl. Add tuna. Mix the ingredients to make the sauce. Pour the sauce over the chopped veggies and tuna. Mix well and chill before serving.Support the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Kelly and Stephanie walk you through how to buy, prepare and make Colorado Green Chili, a cultural staple. It’s hatch green chili season!In this episode, we talk about:Our connection to Colorado Green ChiliHow to buy green chiliWhat to do with all your green chili once you get homeGreat ways to use green chili in your everyday recipes.If you’ve ever been curious about buying freshly roasted green chili from a roadside vendor, join us for this conversation!Resources & Linkshttps://www.youtube.com/watch?v=oTEP3iL6v_0https://www.youtube.com/watch?v=ICWVrxTVp4Qhttps://www.youtube.com/shorts/D0I4pPDhBbcIf there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithThank you to our favorite recipe testers: Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly talk about easy weeknight dinners. Back to school season is here and that means busier schedules. We did some research to make your life easier. We outline four core requirements every meal must meet to make your dinner easy, delicious and stress free, not to mention tasty! We also have links below for 20 recipe ideas for easy weeknight dinners.In this episode, we talk about:Planning is the first step to successful weeknight dinnersFigure out your desired meals, see what is in your pantry and make your grocery listSplurge for grocery delivery - you are worth it!For the day of, make sure you have all the ingredients ready for your meal, including your defrosted meatAre there shortcuts you can utilize like canned or jarred foods or dried spicesStart the longest to cook parts of the meal first so everything is ready at the same timeSee if you can you ingredient prep over the weekend to help weeknight meals come together quickerThe “Winning Formula” - 4 components that make meals quick and easyCrispy Pork Noodles (pound of ground pork, ramen noodles)Smashed Meatball Subs (meatball mixture spread on bread, sauce and cheese)Shrimp and zucchini dish (A Stephanie original recipe)Ground turkey, asparagus and pasta (A Stephanie original recipe)Resources & LinksAllRecipeshttps://www.youtube.com/watch?v=lWqYFp8rf2YHealthy Elizabeth15 minuteshttps://www.youtube.com/watch?v=OvkQeww3KjY30 minuteshttps://www.youtube.com/watch?v=32C2Y8hKzZEOther ideashttps://youtube.com/shorts/dPrr47droD4?is=fe5qBUjkKeg4F_gEhttps://youtube.com/shorts/H1Pi1OjQlgg?is=nLiqgJ_VSJPaXDwvhttps://youtube.com/shorts/_SaMoo7auQ0?is=lkgJlx44tmhp3x6qhttps://youtube.com/shorts/RoENgvU6GkQ?is=2q6T5l_M_mETr3-vPrevious EpisodeHomemade Meatballs vs Store Bought Meatballshttps://everyday-cooks-recipe.captivate.fm/episode/meatballs-homemade-vs-store-boughtStephanie’s RecipesShrimp, zucchini and pasta2 lbs of frozen raw shrimpExtra Virgin Olive OilButterWhole zucchini chopped into bite size piecesAsparagus chopped into bite size pieces½ cup of mushrooms (optional)Salt & PepperFresh garlic or garlic powder¼ cup grated parm cheeseGoodles Noodles shellsBoil shrimp, but under cookBoil Goodles Noodles 8 ounceIn a pan add all veggies and then garlic, salt and pepperMix shrimp into panAdd parmesan cheeseAdd pastaGarnish with red pepper flakes, panko w/ butter, parsley, green onionsGround turkey with asparagus and pastaBoil water to cook pastaPut ground turkey in a skillet cook. Once done, put asideCook asparagus in a pan with butter and Extra Virgin Olive OilAdd ¼ cup grated parmesan cheeseAdd pasta back into dish mix and serveSupport the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly researched school lunch ideas for all ages as well as tools and products that can save you time or make lunch packing easier. We also outline how planning can set you up for success. So if you find packing a lunch to be challenging, this episode is for you!In this episode, we talk about:How this is a judgment free zone: the lunch you pack can be basic or fancy, both are ok and neither is a reflection on you as a parentOur “first day of school” traditionsKids packing their own snacksHow planning might not be fun, but your future self will thank youFiguring out what do you want to make, what will your kid eat and what will hold in the lunchboxTools and products that will help you: bento boxes, sandwich press, grape cutter, handheld food slicerLunch ideas for all agesResources & LinksRecipe Ideashttps://www.momables.com/https://www.pinterest.com/pin/985231164591608/sent/?invite_code=8243085908c342f9921f2620a9ae9a90&sender=72831856382313263&sfo=1https://www.pinterest.com/pin/563018699851113/sent/?invite_code=ae34e1c91c8044e99845bfa64d770870&sender=72831856382313263&sfo=1https://www.pinterest.com/pin/844493676648820/sent/?invite_code=eaedb9af99094b908577d9dbae022efb&sender=72831856382313263&sfo=1ProductsSandwich Cutterhttps://a.co/d/0gclrDBeGrape Cutterhttps://a.co/d/0dSOH4E3Fruit Slicer Cuphttps://a.co/d/00vHUHNIVariety of Cutting Toolshttps://www.pamperedchef.com/shop/Kitchen+Tools/Specialty+Cutting+Tools/Previous EpisodeEgg Slicer Review at the 1:08 markhttps://everyday-cooks-recipe.captivate.fm/episode/gadget-review-tool-time-tuesday-episode-1Support the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly talk about cottage cheese and how it can actually make your favorite dishes healthier without sacrificing flavor. We cover how much protein is in cottage cheese, ideas for how to add it into your regular dishes and we test 3 recipes.In this episode, we talk about:How Stephanie made the Zucchini Gratin recipe we just talked about and shared how it went.How much protein can be found in specific brands of cottage cheeseOur honest opinion on cottage cheese pancakes - texture, taste and if we will make them againBreakfast ideas: Sourdough Toast with cottage cheese, scrambled eggs and avocado slices or Toast with cottage cheese and avocado slices or adding cottage cheese to your smoothieStephanie shares a recipe for Pear and Apple Nachos (and it includes cottage cheese!)About the viral recipe: Sweet Potato, Cottage Cheese Ground Beef and Hot HoneyA recipe for cottage cheese bagelsKelly made cottage cheese brownies and reports on if they good and are worth makingResources & Links3 Ingredient Cottage Cheese Pancakeshttps://www.youtube.com/watch?v=8uFc0TpKsT8Pear Nachoshttps://www.youtube.com/shorts/bI-d8soHmW4Apples and Cottage Cheesehttps://www.youtube.com/shorts/m_AiFGZd9BsSweet Potato, Cottage Cheese, Ground Beef and Hot Honeyhttps://www.youtube.com/shorts/eGQWDpUwWIACottage Cheese Bagelshttps://goodculture.com/cottage-cheese-bagels/Cottage Cheese Brownieshttps://thebigmansworld.com/cottage-cheese-brownies/Bonus recipes that we didn’t talk about!https://www.youtube.com/watch?v=xL47B_ghbJMhttps://www.youtube.com/watch?v=KBe6Kr_Tz9wSupport the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly talk about what to do with all of the zucchinis you (or your neighbor!) are harvesting from your garden. We all love zucchini bread, but there is so much more you can do! We have a variety of sweet and savory recipes.In this episode, we talk about:Betty Crocker’s zucchini breadHiding zucchini in browniesRoasting zucchiniMaking CalablacitasZucchini Gratin (can’t wait to try this recipe!)And 60+ recipe ideas, including Zoodles, Stir-fry, Boats, Fritters, muffins, cakes, cookies, etc.Plus a call-back to 2 previous episodes where Stephanie talks about Zucchini "Zuc" Coins and Zucchini BakeResources & LinksPioneer Woman - 30 Zucchini Recipeshttps://www.thepioneerwoman.com/food-cooking/meals-menus/g65531365/best-zucchini-recipes/Good Housekeeping - 30 Zucchini Recipeshttps://www.goodhousekeeping.com/food-recipes/g562/zucchini-recipes/Zucchini Gratinhttps://www.thepioneerwoman.com/food-cooking/recipes/a65400498/zucchini-gratin-recipe/Calabacitashttps://www.youtube.com/watch?is=MiQfB4KsK-Jy9zQJ&v=0ecjLjMQ6-Q&feature=youtu.beyoutube.com/shorts/gVCPVUQ4W1s?is=xivLqo_ltvwklTTySpanish Poor Man’s Zucchinihttps://www.youtube.com/watch?v=3eVQIvnR2W0Betty Crocker Zucchini Breadhttps://www.bettycrocker.com/recipes/zucchini-bread/5f75d183-d3e9-431a-9a93-22f0c957b56aNY Times Cooking Chocolate Zucchini Loaf Cakehttps://cooking.nytimes.com/recipes/1023356-chocolate-zucchini-loaf-cakePrevious episodesZucchini bake at the 9:40 markhttps://everyday-cooks-recipe.captivate.fm/episode/viral-recipes-oneZucchini coins at the 21:43 markhttps://everyday-cooks-recipe.captivate.fm/episode/low-carb-high-protein-chicken-alfredo-fettuccineSupport the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie reviews her OXO Tabletop Spiralizer. She will share her opinion on if it is worth the money and shelf space. She also explores what you can do with the spiralizer beyond zoodles.In this episode, we talk about:What is a food spiralizer?Choosing between a handheld, tabletop, kitchen aid attachment and motorized spiralizerStephanie has an OXO Spiralizer with 3 different blades (cuts 3 different shapes) and suction cups to help it stay put on the counterThe blades make a string, thicker string and wide ribbonFoods you can use in the spiralizer besides zucchini: cucumber, potatoes, apple, carrots, onions, beets, pear, parsnipsThis device has sharp blades - be mindful!The device is easy to use and a little addictiveYou can spiralize food without the device using one of three methods: wide vegetable peeler, knife, and box graterIf you need to de-seed your zucchini?A few recipe ideas using the spiralizerIf this device worth your cupboard space?Resources & LinksOXO Spiralizerhttps://www.oxo.com/tabletop-spiralizer.html?srsltid=AfmBOoqAJjQTjulyDumehbwsrXhkHM-RnAFAq6nbQz8Q943mrKh0GfmLSupport the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly try to answer the question: is making meatballs from scratch worth the time and effort? Stephanie walks us through a meatball recipe and then conducts a taste test with her husband.In this episode, we talk about:How homemade meatballs are easy to make and taste greatHow you can make the meatballs in the air fryer, oven, slow cooker or on the stoveHow the traditional meatball recipe calls for half ground beef and half ground pork, but Stephanie uses half ground turkey and half ground porkStephanie’s taste test using Trader Joe’s Turkey Meatballs vs Preppy Kitchen’s meatball recipeMatt’s verdict: the homemade meatballs were more flavorful and softerKelly also shares a few meatball recipes with tasty saucesHow store bought meatballs are so convenient and do taste goodHow you have to consider your time and the cost of the groceries in making your decisionResources & LinksPreppy Kitchen Meatballshttps://www.youtube.com/watch?v=o5QDQ7nvIbAMartha Stewart Meatballshttps://www.marthastewart.com/314668/classic-meatballsBanh Mi Style Meatballshttps://www.hellofresh.com/recipes/banh-mi-meatball-bowls-6006fe3bfa868674aa3c47b9Meatballs with Bulgogi Saucehttps://twoplaidaprons.com/beef-bulgogi-meatballs/Firecracker Meatballshttps://www.theendlessmeal.com/firecracker-meatballs/Support the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Kelly and Stephanie bring more quick recipe ideas for the summer season so you can spend minimal time in the kitchen. These recipes can be done in around 30 minutes, with minimal effort and leave you feeling satisfied!In this episode, we talk about:Meals that take minimal effort to get on the tableLoaded baked sweet potatoesMaking kabobs on the grill3 kabob marinade ideasA simple ground turkey stir-fryShrimp Scampi on Udon noodlesA 3 step delicious dessert idea: Coconut Crunch CakeResources & LinksLoaded Baked Sweet Potatoeshttps://www.youtube.com/shorts/VB4vhzgLexEhttps://www.youtube.com/shorts/stPZo17Y92Ihttps://www.youtube.com/shorts/kcI9KiTral4https://www.youtube.com/shorts/_e3K9jgv8ichttps://www.youtube.com/shorts/98AdY0pRbIoKabobshttps://www.youtube.com/watch?v=c2R689p2K2Ahttps://www.youtube.com/watch?v=SjWfdqHUuREhttps://www.thepioneerwoman.com/food-cooking/meals-menus/g43843840/kebab-recipes/Kabob marinadeHere are three excellent, punchy marinades that hit completely different flavor profiles. Each recipe makes enough for about 1.5 to 2 pounds of meat or seafood.1. The Classic Steakhouse (Best for Beef & Mushrooms)This gives you that rich, savory, umami-packed crust that makes grilled beef taste amazing.The Mix:1/3 cup soy sauce1/3 cup olive oil2 tbsp Worcestershire sauce1 tbsp Dijon mustard3 cloves garlic, minced1 tsp coarsely cracked black pepperBest cuts: Sirloin tip, New York strip, or flank steak cut into 1.5-inch cubes.Marinating time: 2 to 6 hours.2. Garlic, Lemon & Herb Souvlaki (Best for Chicken & Pork)Bright, fresh, and deeply aromatic. The lemon juice helps tenderize the poultry, while the oregano gives it that classic Mediterranean street-food vibe.The Mix:1/4 cup olive oilJuice of 1 large lemon (about 3 tbsp)4 cloves garlic, finely minced or grated1 tbsp dried oregano (warm it between your palms as you add it to release the oils)1 tsp kosher salt1/2 tsp black pepperBest cuts: Boneless, skinless chicken thighs (they stay incredibly juicy on the grill) or pork loin cubes.Marinating time: 1 to 4 hours. Don't go past 4 hours, or the lemon juice will start to break down the meat's texture.3. Sweet & Tangy Honey Mustard (Best for Salmon, Shrimp, or Pork)If you want something with a little bit of sweetness that caramelizes beautifully over open flames, this is a crowd-pleaser.The Mix:1/4 cup Dijon mustard (or half Dijon, half whole-grain for texture)3 tbsp honey2 tbsp olive oil1 tbsp apple cider vinegar1/2 tsp garlic powderA pinch of cayenne pepper (optional, for a tiny kick)Salt and pepper to tasteBest cuts: Thick-cut salmon cubes, extra-large shrimp, or even pork tenderloin.Marinating time: 30 minutes for seafood; 1 to 2 hours for pork.Simple Turkey Stir-fryhttps://therecipewell.com/ground-turkey-stir-fry/Shrimp Scampi with Asparagus on Udon Noodleshttps://www.traderjoes.com/home/products/pdp/shrimp-scampi-074951Coconut Crunch CakeYou don’t need a formal recipe! You need a yellow cake mix, store bought canned vanilla icing and coconut flakes.Make the cake according to the directions and let it cool. Then ice the cake and spread the coconut flakes on the top. Put the cake in the fridge for an hour or so before you enjoy it.Support the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly share so many recipe ideas for sliders that you could make one recipe a day for a month and still have more to choose from! Sliders are easy and tasty and perfect for summer. We go right to the source - King’s Hawaiian website - for loads of recipes spanning all the flavor palates. Sliders for breakfast, lunch, dinner and dessert!In this episode, we talk about:Using King’s Hawaiian rolls for all our recipesDo you cut the whole loaf in half or cut the individual roll in half?Traditional slider recipesRecipes for breakfast slidersRecipes for dessert sliders (who knew!?)Resources & LinksKing’s Hawaiian websitehttps://kingshawaiian.com/recipes/Pioneer Womanhttps://www.thepioneerwoman.com/food-cooking/meals-menus/g46672633/slider-recipes/Support the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie shares tips, tricks and recipes for cooking during your camping trips. Whether you are cooking over an open campfire, need fast and efficient ideas for a portable camp stove or have the luxury of electricity and a small kitchen in a motorhome or RV, Stephanie has you covered.In this episode, we talk about:9 recipes that work with an open fire or a camp stoveIdeas for getting the kids involvedTips for prepping before you leaveTips for what to bring for a smooth cooking experience5 recipes for cooking in the RV or MotorhomeResources & LinksOPEN FIRE OR CAMP STOVERoasted Crescent Roll Hot Dog on a StickIngredients:Hot dogsCrescent rolls or biscuit dough in a canRoasting sticks for the fireOpen fireOptional: ketchup, mustard, shredded cheese (cheddar or mozzarella)Instructions:1. First boil hot dogs in water on a grill or camp stove. This step is optional because the hot dogs will cook over the fire.2. Lay crescent or biscuit dough out and add any optional hot dog toppings3. Wrap the dough around the hotdog in a spiral4. Place the hot dog on the roasting stick all the way5. Roast slowly over the hot coals for 8-10 min, rotating until golden6. Let cool slightly before removing from the roasting stick and enjoy!This is a big hit for campers of all ages!Naan Pizza’sThese naan pizzas can be made either on an open campfire, on a camping grill, or in the air fryer.Ingredients:NaanBBQ sauce or Pizza saucePizza toppings: ham, pepperoni, mushrooms, bell peppers, olives, PINEAPPLE)Shredded mozzarella cheese or mozzarella mini ballsInstructions:1. Lay out all the naan2. Put a layer of BBQ or pizza sauce3. Add your favorite toppings – everyone can make their own4. Camp stove or open fire: use a grill, pizza stone, or a sheet pan to cook the naan pizzas.Air fryer 350* for 7-9 min. Watch for cheese to meltCampfire Shrimp BoilBy: SPaswaters and inspired by IG campinerin and Old Bay SeasoningIngredients½ stick butterRed potatoes chopped into small piecesSmoked sausage or kielbasa sausageRed onion chopped3 lemons quartered and juicedCord – fresh or frozen cobsOld bay seasoningRaw shrimp1 beer or 8 oz waterInstructions1. Chop the red potatoes, sausage, and onion then put into an deep aluminum baking pan2. Cut the fresh corn in ½ or use frozen corn cobs and add to the baking pan3. Sprinkle generously with Old Bay Seasoning4. Quarter the lemons and squeeze the juice into the mixture. Place the lemons into mixture after.5. Chop the ½ stick of butter into pats and place along on top of mixture6. Add beer or water to steam and keep from burning7. Cover tightly with aluminum foil8. Bake over the coals for at least 30 min.9. In a separate bowl mix shrimp and more Old Bay Seasoning10. After 30 min, open foil (be careful it will be HOT) and poke potatoes, are they almost done? If so, add raw seasoned shrimp.11. Add foil back tightly and cook for another 10 min.12. Check by poking all the ingredients to see that they are cooked through and serve.For added extra fun, bring along disposable plastic tablecloths (think dollar store), lay the tablecloth out and pour the whole shrimp boil out on the table for everyone to enjoy! Clean up is easy once everyone is done – just roll up the disposable tablecloth and toss!Other ideas:Cheeseburger Bites on a StickSimilar to the hot dogs on a stick, take ground turkey and make mini hamburger balls and put a couple on the roasting stick. Cook over the fire 10 min, turning to ensure all sides are cooked thoroughly. Serve with all the burger fixins: lettuce, tomato, ketchup, cheese.Also check out an earlier episode for our potato salad recipe, at the 29:45 mark.https://everyday-cooks-recipe.captivate.fm/episode/5-quick-summer-recipesGrilled Chicken DrumsticksInstead of using BBQ sauce, try marinating your chicken with soy sauce, or teriyaki sauce for a different taste. If you don’t like drumsticks, this can also be made with chicken breasts or tenders. Served with roasted veggies on the side.Jalapeno PoppersCostco sells a tup Jalapeno Artichoke dip and mini sweet peppers. Cut the tops off the mini peppers, stuff with the dip, and grill over the coals for 10 min – this doesn’t take long at all. Then let them cool and enjoy!Grilled Sausage and PeppersI like to get the chicken apple sausage and grill these with sliced yellow and red peppers, and onions in a cast iron over the fire. This doesn’t take too long, maybe 15-20 min. When the mix is almost done, toast your buns over the fire, watch them so they don’t burn! Then serve the sausage and peppers and onion in the toasted bun. Also bring that jar of pepperoncini or banana peppers!Baked PotatoesWrap your pre-washed and oiled potatoes in aluminum foil. You can prep this ahead of time andbring the foiled potatoes in a Ziploc bag. Toss them on the grill or in the coals. Cook for about 60 minutes. Let cool and serve.Grilled Watermelon and PeachesWhat is camping without watermelon? Slice your watermelon into triangles; this works best if you can get an oblong watermelon and leave the rind on. That will come in handy later. Then place your watermelon, or even peach halves on a grill over the fire for a few minutes. Don’t forget to roast each side. Then serve w/ lime or lemon juice or Tajin. Oh, and that rind, that’s where you can hold the watermelon slice and no dishes!Tips and Tricks:Chop veggies and sides ahead of time.Marinade your meat ahead of time.Hard boil eggs ahead of time and peel them at home.Pre-cook rice and bring for a side dish.Don’t bring your whole seasoning jars, pack smaller amounts in containers.Pre-cook meals that you can head over the fire. Freeze them and put them in an ice chest.Foil packets are easy to make but can take a little longer to cook depending on the meat.Bring a cast iron skillet/grill and proper cooking utensils to cook over the fire. Don’t use plastic.Bring extra aluminum foil.Bring extra snacks.Extra disposable plastic tablecloths.CAMPING WITH ACCESS TO ELECTRICITYSlow-Cooker Meatballs: In a large slow cooker add 2-3 lbs. of frozen meatballs (turkey, beef, Italian) and over with a can of whole cranberry sauce and a jar of bbq sauce. Cook high 3 hours or low 6 hours. This gives you the softest and flavorful meatballs. Serve with pasta, rice, or on rolls.Slow-Cooker Wings: In a large slow cooker add a bag of frozen pre-cooked buffalo wings. Either get the pre-seasoned wings, or add your own buffalo sauce, teriyaki sauce, or keep them plain. Cook high 3 hours or low 6 hours. This is easy and fun to have when there is a big group camping and it’s a potluck. Serve with potato salad.Pre-made Taco Meat: This is an all time favorite for me. Make your taco meat at home and warm up in a microwave. Bring all the fixin’s and sit back and enjoy the great outdoors.BBQ Chicken Sandwiches: This is easy to put some chicken in your crockpot, add a bottle of BBQ sauce, and cook on low for 6 hours. Go out and enjoy the camper life either fishing, hiking, off-roading and come back to your campsite and turn off the slow cooker. Shred your chicken and serve on soft warm buns and a bag of chips and a veggie tray!Skillet Spinach – Artichoke Dip with Fire-roasted Sourdough Bread: Buy a tub of spinach artichoke dip or jalapeno artichoke dip at the store and bring a really good cast iron skillet. Either warm the dip up in the microwave and air fry the sour dough slices or toss it all outside on the fire or camp stove. Make sure to get the grill marks on the slices. Either way, this is an easy snack or dinner option and serve with a glass of wine!Airfryer Ideas:Tater Tots, hot dogs and brats (score them first), grilled cheese sandwichesBang Bang Shrimp handheld sandwich (air fry frozen breaded shrimp, then coat with bang bang shrimp sauce. Put lettuce or a bag of salad mix in the tortilla and fill it with shrimp.)Bang Bang sauce recipe: ½ cup mayo or miracle whip, 2 tablespoons sweet Thai chili sauce, 1 tablespoon Sriracha sauce, and 1 teaspoon rice wine vinegar. Serves 5-6.See Everyday Cooks Recipe Club episodes about:Slow cooker Chicken TacosSummer Potato Salad w/ ApplesSlow cooker LasagnaRibs in the slow cookerFrench Toast Bake (bake ahead, warm in the microwave or air fryer)Tips and Tricks:Pre-cook some meals so you just can warm them up at campBuy Kevin’s or Factor meals ahead of time and bringPre-make pancake mix and bring it with you in a squeeze bottle. Cook in the RV or on a grill outsideSkewer bacon and cook on the grill, the fire, or in the...

In this episode of Everyday Cooks Recipe Club, Kelly and Stephanie talk about puff pastry. Stephanie uses it all the time. Kelly has never used it, but quickly finds out that she has been missing out! We unlock the secrets to prepping and baking with puff pastry. We share some savory recipes as well as sweet ones.In this episode, we talk about:A quick update on lasagna made in the crock potMaking puff pastry from scratch, if you wantStore bought puff pastry - should you buy refrigerated or frozen?How an egg wash is mandatorySavory Asparagus and Prosciutto TartSavory Sausage and Asparagus TartSweet Apple TartResources & LinksHomemade Puff Pastryhttps://www.youtube.com/watch?v=QjsTLypTgjQSavory Asparagus and Prosciutto Tarthttps://www.youtube.com/watch?v=OBxBzW0YSGgSavory Sausage and Asparagus Tarthttps://www.youtube.com/watch?v=g1NoE2Zc9PM&t=197shttps://www.youtube.com/watch?v=vmLrLw4CxXE&t=26sApple Tarthttps://www.youtube.com/shorts/CEog_ThVgTkhttps://www.youtube.com/shorts/6I_r0L4iViASupport the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Kelly goes back to Salmon 101. Should Kelly bake, pan fry or grill her salmon fillet? Will it be delicious or dry? And can she challenge Stephanie with a new method to cook salmon - poached? Follow along as Kelly finds out if she can or cannot cook salmon!In this episode, we talk about:Kelly’s desire to cook delicious fish at homeA few salmon recipes to choose fromPlus a few side dish recipes to serve with the salmonHow each of us prepared the meal (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & Linkshttps://sallysbakingaddiction.com/honey-garlic-salmon/https://www.foxandbriar.com/garlic-butter-baked-salmon/https://www.livinglou.com/poached-salmon-in-curried-coconut-milk/https://www.twopeasandtheirpod.com/cucumber-avocado-crispy-chickpea-salad/https://cookieandkate.com/honey-mustard-brussels-sprout-slaw/If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, we aren’t just cooking for the humans! Kelly and Stephanie share two recipes so you can make your own homemade dog biscuits. These are easy recipes that your dogs will love! We also have a bonus recipe for Kitty Cookies!In this episode, we talk about:How Lizzie inspired this episodeAn easy, 4 ingredient recipe for Oatmeal Pumpkin Dog CookiesAnother recipe for Peanut Butter Dog BiscuitsA recipe for Holy Mackerel Kitty CookiesHow each of us prepared the recipes (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & LinksOatmeal Pumpkin Dog Cookies½ cup cooked pumpkin1 egg1 ½ cup oats1 Tbsp peanut butterMix ingredients and fill silicone cookie mold with mixture.Bake in the oven for 25-30 minutes at 350 degrees.Let them cool before giving to your dog.Store in the refrigerator for up to 1 weekPeanut Butter Dog Biscuitshttps://www.thecookierookie.com/pb-dog-treats/Holy Mackerel Kitty Cookies½ cup canned mackerel - drained, crumbled1 cup whole grain bread crumbs1 Tbsp. vegetable oil1 egg - beaten1 tsp. brewer's yeast - optional (see Notes below)Combine all ingredients; mix well.Drop dough by 1/4 teaspoonfuls 1" apart onto a greased cookie sheet.Bake in a 350 degree oven for 8 minutes.Cool biscuits and store, covered, in the refrigerator.Notes: Store in the refrigerator for up to 3 weeks OR freeze up to 1 year. Brewer's yeast is an excellent source of essential fatty acids and B-Complex vitamins for a glossy coat and stable nervous system. It's also known to prevent flea infestation.Support the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Kelly and Stephanie bring some quick recipe ideas for the summer season so you can spend minimal time in the kitchen. These recipes can be done in under 30 minutes, with minimal effort and no ovens!In this episode, we talk about:Meals that take 15-30 minutes to get on the tableA no-cook chicken and hummus on naan dishA fast and delicious way to make Swedish MeatballsKelly’s take on a dense bean salad using sardinesA potato salad recipe using green applesNo-bake cheesecake using pound cakeHow each of us prepared the recipes (and where we improvised!)Resources & LinksChicken and Hummus on Naanhttps://www.therisingspoon.com/2018/02/chicken-hummus-naan-wraps.htmlSwedish Meatballshttps://lovetobeinthekitchen.com/2019/03/13/easy-swedish-meatballs/https://preppykitchen.com/swedish-meatballs/https://www.allrecipes.com/recipe/218894/easy-swedish-meatball-sauce/Sardine Dip / Sardine Saladhttps://www.themediterraneandish.com/sardine-fish-dip/https://wildplanetfoods.com/blogs/recipes/mediterranean-sardine-dipSummer Potato Salad with Green ApplesStephanie Paswaters Inspired by Sarah ShannonPrep Time: 40 mins Chill Time: 6 hrs. Servings: 12 side portionsIngredients• 6 red and/or yellow new potatoes, quartered• 11⁄4 cup mayonnaise or miracle whip• 1 Tbsp. yellow or Dijon mustard• 1⁄2 tsp. salt• 1⁄4 tsp. ground black pepper• 1 green Granny Smith apple, chopped• 1⁄3 cup chopped red onion (1/2 small onion)• 1⁄2 cup chopped dill pickles or 1/2 cup pickle dill relish• 6 hard-cooked eggs, coarsely chopped• Paprika (optional)Directions1. In a medium saucepan place potato, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly. Test potatoes are done by piercing with a fork.2. Meanwhile in a large bowl combine mayonnaise/miracle whip, mustard, the 1/2 teaspoon salt and pepper.3. Stir in the apples, onion, and pickles.4. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.5. To serve, transfer the potato salad to the bowl. If desired, sprinkle with paprika. Makes 12 side-dish servings.4 Ingredient No-Bake Cheesecakehttps://www.burntpelletbbq.com/no-bake-cheesecake-dessert/https://www.instagram.com/reels/DT9BshHjLBW/Support the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Kelly and Stephanie test out different banana pudding recipes. Stephanie makes her Mom’s recipe, but Kelly had to research a recipe. She came across a blog that shared the recipe for Magnolia Bakery’s Famous Banana Pudding. Kelly picked it because it didn’t have a lot of ingredients and found out that it is delicious!! In this episode, we talk about:Where our recipes came fromIf we use vanilla pudding or banana puddingIf we use milk or sweetened condensed milkIf we use Nilla wafers or Chessman cookiesIf we make our own whipped cream or use cool whipHow long our recipes tookHow each of us prepared the recipes (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & Linkshttps://www.the-girl-who-ate-everything.com/magnolia-bakerys-famous-banana-pudding/https://youtu.be/LPk-MWuW2qwMai’s Banana PuddingIngredients1 (12-oz) tub frozen whipped topping, thawed (Cool Whip)1 (14 oz) can, sweetened condensed milk1 (8-oz) package cream cheese, softened2 cups cold skim milk1 (5-oz) box instant banana pudding mix6 to 8 bananas, sliced2 bags chessmen cookiesDirections1. In a bowl, combine the skim milk and pudding mix and blend well using a handheld electric mixer.2. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.3. Fold the whipped topping into the cream cheese mixture.4. Add the cream cheese mixture to the pudding mixture and stir until well blended.5. Line the bottom of a 9x13 inch glass baking dish with 1 bag of cookies and layer sliced bananas on top.6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. (1 hour)Alternates:Nilla wafers instead of chessmen cookiesInstant vanilla pudding mix instead of instant banana pudding mixWhip your own heavy whipping cream instead of tub of Cool WhipSupport the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie taps into a trending recipe: Dense Bean Salad. This versatile recipe is packed with protein and flavor! It is so easy to make and one batch makes a lot!In this episode, we talk about:Why Stephanie chose this recipeWhat ingredients go in the dish; you probably have most of it in your pantry!How each of us prepared the meal (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againHow easy it is to make a dense bean salad with the flavors you are craving.Resources & Linkshttps://www.instagram.com/reel/DHSd0isOVMk/?igsh=MWs0Y2Mzajk3eXQxbA==https://www.youtube.com/watch?v=efRyUK0oRyMhttps://www.allrecipes.com/steak-chimichurri-dense-bean-salad-recipe-11689874If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie suggests we make a classic lasagna. We each use a different method. Kelly makes an oven baked lasagna while Stephanie makes her lasagna in the crockpot. Both of us remember how easy this dish is to make and why it never goes out of style!In this episode, we talk about:Why Stephanie picked this recipeMaking marinara sauce from scratchCottage cheese vs ricotta cheeseBoil the noodles or not?Baking the lasagna vs cooking in the slow cookerHow each of us prepared the recipes (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & LinksMarinara sauce recipem/shorts/5Jr3bJ2T1UA?si=LlorJoXUzLIWvVluLasagna recipehttps://www.youtube.com/watch?v=TzJss3PUGHEBonus! This is Stephanie’s own recipe!Easy Slow-Cooker LasagnaIngredients1-pound Italian sausage1 small onion2 garlic cloves chopped1 large jar 24oz pasta sauce (marinara or your pick)1 cup chicken stock or bone broth1 24 oz low-fat cottage cheese1.5 cups shredded mozzarella cheese1 cup freshly shredded parmesan cheese5 oz (small clam or bag) of fresh baby spinach6-8 oven ready-bake lasagna noodles2 tablespoons Italian seasoning1 tablespoon Herbs de ProvanceOptional1 teaspoon red pepper flakes½ finely chopped jalapeno8 oz chopped mushrooms1 yellow or orange bell pepper chopped (or any other veggies you like)LOW CARB replace lasagna noodles with cabbage leavesDirections1. Cook Italian sausage then drain grease either into foil or with a paper towel.2. Add onion and cook (do not overcook onion)3. Add jar of pasta sauce along with 1 cup chicken stock and mix with sausage and onion4. In a separate bowl, mix the cottage cheese along with the seasonings: Italian seasoning, Herbs de Provance, and red pepper flakes5. Line slow cooker with cooking bag or non-stick cooking spray6. Scoop about ½ - 1 cup of the sausage & sauce mixture to the bottom of the slow cooker7. Add a layer of the ready-bake lasagna noodles. It’s ok to break them to cover the sauce8. Add a layer of the cottage cheese mixture9. Add chopped bell pepper and spinach (veggies)10. Last layer add shredded mozzarella and parmesan cheese11. Repeatsausage & sauce mixturenoodlescottage cheeseveggiescheese12. Slow cook HIGH 3 hours, LOW 4-6Support the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie shares a quick and easy way to make chicken tacos in the slow cooker. This dump and go recipe is the easiest weeknight meal and it is loaded with flavor!In this episode, we talk about:Using thighs versus breastUsing a jar of salsa for the liquid in the slow cooker and for extra flavorUsing taco seasoning versus chili powder, cumin and paprikaThe secret ingredient, cream cheese, for creamy finishMethods for shredding the chickenOur honest thoughts on flavor, texture, and whether it’s worth making againResources & Linkshttps://www.thepioneerwoman.com/food-cooking/recipes/a64131952/slow-cooker-chicken-tacos-recipe/Support the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie shares with us how she made mashed potatoes using a potato ricer. This tool is a game changer! Easily make fluffy, lump-free mashed potatoes with little extra effort and get ready for all the compliments!In this episode, we talk about:Russet versus Yukon Gold potatoesHow to tell when your potatoes are done boilingHow to use the ricer and why it’s better than a masherButter and other mix-in that make the potatoes deliciousOur honest thoughts on flavor, texture, and whether it’s worth making againResources & LinksCreamy Mashed PotatoesIngredients4 lb. russet potatoes3 cloves garlic (sp)1 Tbsp. salt4 Tbsp. butter, plus more for serving1 Tbsp. sour cream1/2 cup heavy cream, milk, or ½ & ½Salt & pepper to tasteFinely chopped chives or green onions for garnishDirectionsPeel the potatoes, rinse them and cut them into 1- to 2-inch pieces. Add to a large pot and add enough water to cover all the potatoes. Heavily salt the water. Add 1 tablespoon salt. Add garlic cloves to water when boiling.Place pot on your stove and turn to high. Bring to a boil and boil for 15 minutes, until potatoes are knife tender. Turn off heat and drain.Use a potato ricer and rice cooked potatoes back into hot pot (that’s turned off). Leave the pot on the stove for at least 10 minutes, uncovered.Add butter. Mash the potatoes to desired consistency. Add sour cream and mix. Add ½ & ½ and mix. Add more if you like creamier potatoes.Add salt and pepper to taste. Add an extra pat of butter on top before serving. Garnish with green onions.Serve immediately or store in the refrigerator and reheat to serve.Revisit our episode that references how to make Compound Butter. Tune in at the 10:30 mark.https://everyday-cooks-recipe.captivate.fm/episode/holiday-food-giftsSupport the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie layers the flavors in this crowd favorite: Tacos. Follow along as we make fish tacos with fresh cod and a side of roasted cauliflower. This dish is fresh, healthy and easy to prepare. You will want to add it to your regular rotation.In this episode, we talk about:Why Stephanie chose this recipeWhat kind of fish we used and how we prepared itRoasting cauliflower - if you aren’t doing this, you are missing out!How each of us prepared the meal (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & Linkshttps://www.youtube.com/watch?v=CPFxcByLeYEhttps://preppykitchen.com/fish-tacos/https://natashaskitchen.com/fish-tacos-recipe/https://natashaskitchen.com/roasted-cauliflower/If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Kelly starts from scratch to figure out how to make a good Matcha Latte at home. Previous attempts have been so-so. Stephanie wants to avoid the tea tasting like grass. Kelly did the research and is sharing all that she learned.In this episode, we talk about:The different types of matcha powder: Ceremonial versus Culinary gradeThe precise way that people make their matcha tea including the tools used (chasen)It can’t be a latte without milk! We talk dairy and dairy-free optionsThe various types of sweeteners and which to use in hot drinks versus cold drinksHow each of us prepared the recipes (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & LinksTutorialhttps://www.youtube.com/watch?v=hnh_xDOxnzESuggested Recipe3 grams of matcha (1.5 tsp)30 ml of 170 degree water (~¼ cup)80-90 ml of milk of choice (⅓ cup)Hot Matcha Lattehttps://www.youtube.com/shorts/VpdL6_CtUDAIced Matcha Lattehttps://www.youtube.com/shorts/AUaJRWW-v50Support the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie brings us a Low Carb High Protein Chicken Alfredo Fettuccine recipe. The twist is that the alfredo sauce is made out of cauliflower and the dish has 52 grams of protein! Plus she shares a recipe for zucchini coins.In this episode, we talk about:Using cauliflower as the base of the alfredo sauceHow we cooked our chickenSteph’s secret place to buy pastaThe 3 step process to make zucchini coinsHow each of us prepared the recipes (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & LinksCauliflower Alfredo Sauce:https://www.joshuaweissman.com/recipes/easy-low-calorie-52g-protein-alfredo-pastahttps://www.youtube.com/watch?v=oniAMAulMgUhttps://www.youtube.com/shorts/2KyDrqiiZdUKatie Lee’s Cauliflower Alfredo SauceRecipe: https://www.foodnetwork.com/recipes/katie-lee/cauliflower-alfredo-sauce-3278457Video: https://www.youtube.com/shorts/VerGqHCFoPEAir Fryer Coinshttps://www.youtube.com/watch?v=JGsA2DHzR8oSupport the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly share several recipe ideas to use for Easter dinner, including the ham! We talk about two different potato dishes. Plus two must have appetizers. All of the suggested recipes are easy and quick to make so you aren't stuck in the kitchen. In this episode, we talk about:How to make a ham in the slow cookerHow to make an easy hashbrown casseroleA second potato recipe: potatoes gratin Tips to make the best deviled eggsThe cutest hummus dish you have ever seenHow each of us prepared the recipes (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & LinksSlow Cooker Ham (Allrecipes)Recipe: https://www.allrecipes.com/recipe/80525/slow-cooker-ham/Video (@5:15): https://www.youtube.com/watch?v=_MUit-Qlwys&t=5sEasy Hashbrown Casserole (Preppy Kitchen)Recipe: https://preppykitchen.com/hashbrown-casserole/Video: https://www.youtube.com/watch?v=_VE0mdLtd5gPotatoes Gratin (Tyler Florence)https://www.foodnetwork.com/recipes/tyler-florence/potatoes-gratin-recipe-1947666Deviled Eggs (Preppy Kitchen)youtube.com/watch?si=iAiOTXwVt6rTGsKN&v=hqkkwIVEE00&feature=youtu.beSpring Hummus Veggie Garden (Allrecipes)Recipe: https://www.allrecipes.com/recipe/241899/spring-herb-hummus-vegetable-garden/Support the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly answer more listener questions. Email us at [email protected] if you have questions you want answered.In this episode, we talk about:Ideas to label jars you are re-usingHow to make compound butter - it’s really easy!A surprising way to shred chickenHow to keep your apple slices from browningHow to prep and use fresh gingerWhat to do when egg shells fall in your prep bowlThe best way to store your spinach and lettuce to maximize shelf lifeResources & LinksIf there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Kelly tries a steak and eggs recipe that Matt saw on YouTube.In this episode, Kelly talks about:Choosing your cut of steakHer thoughts on cooking potatoesHow the eggs ended up being the hardest part of the recipeHer honest thoughts on flavor, texture, and whether it’s worth making againResources & LinksPerfect Steak and Eggshttps://youtu.be/v_LLdEl4Prw?si=3qL-VwoiG9G-tpMJIf there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly tackle two recipes from their New York Times Cooking Page-A-Day 2026 calendar.In this episode, we talk about:How our cooking confidence has grown since we started the recipe clubMaking the Brussels Sprouts Caesar SaladMaking the Sheet-Pan Chicken Tikka ThighsHow each of us prepared the recipes (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & LinksBrussels Sprouts Caesar Saladhttps://cooking.nytimes.com/recipes/1023846-brussels-sprouts-caesar-saladSheet-Pan Chicken Tikka Thighshttps://cooking.nytimes.com/recipes/1025554-sheet-pan-chicken-tikka-thighsLink to NYT Cooking Page-A-Day Calendarhttps://www.amazon.com/Times-Cooking-Page-Day%C2%AE-Calendar/dp/1523530529If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Kelly teaches you how to stack and frost a cake so it looks store bought.In this episode, we talk about:Step by step instructions to make a cake at home that looks store boughtHow you don’t need to make everything from scratchIdeas for different fillings you can add in between the layersIdeas for decorating the cakeAfter listening to this episode you will be ready to build your own layer cake and show it off at your next gathering!Resources & LinksYou can make your own buttercream icing.https://www.delish.com/cooking/recipe-ideas/a43701038/buttercream-frosting-recipe/https://www.thepioneerwoman.com/food-cooking/recipes/a65890770/buttercream-frosting-recipe/Visual examples of building the cake.https://www.youtube.com/watch?v=IRZuwejAlZwhttps://www.youtube.com/watch?v=XJbO09-G4CAhttps://www.youtube.com/watch?v=4LCinnwDxz0Link to NYT Cooking Page-A-Day Calendarhttps://www.amazon.com/Times-Cooking-Page-Day%C2%AE-Calendar/dp/1523530529If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly tackle 6 viral recipes to let you know if the hype is justified. Tune in to see if it is worth your time!In this episode, we talk about:Dumpling lasagnaCucumber and smoked salmon sushiZucchini bakeCabbage lasagnaBiscoff yogurt dessertBakery style chocolate chip cookiesHow each of us prepared the recipes (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & LinksViral Recipe #1 Dumpling Lasagnahttps://www.instagram.com/p/DUUI6Y5D1JM/https://www.instagram.com/p/DSQl-GYkr_-/https://www.instagram.com/p/DS2yuDSjxAP/Viral Recipe #2 Sushi Inspired Appetizerhttps://www.instagram.com/p/DS_Lep3Euij/https://juliascuisine.com/cucumber-smoked-salmon-bites/Viral Recipe #3 Zucchini Bakehttps://www.instagram.com/p/DMQOB8SCc32/Viral Recipe #4 Cabbage Lasagnahttps://www.instagram.com/reels/DTtVlBtjttL/Viral Recipe #5 Biscoff Yogurt Dessert Recipehttps://www.youtube.com/watch?v=1_hY2-VaSgohttps://www.youtube.com/shorts/kYO8SyMm76QViral Recipe #6 Bakery Style Chocolate Chip Cookies​​https://www.youtube.com/watch?v=_WM0uXmQTHwIf there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

This episode of Everyday Cooks Recipe Club publishes on February 17, 2026 which happens to be both Mardi Gras and the start of the Lunar New Year - the Year of the Fire Horse. Kelly and Stephanie thought a great way to celebrate this rare event is by revisiting a recipe from Nini Nguyen’s cookbook Dac Biet - lemongrass-marinated pork chops. Nini is based in New Orleans. Her cookbook is a special blend of flavorful, inspired Vietnamese and New Orleans cooking.In this episode, we talk about:Starting a recipe clubWhy we chose this recipeWhat it was like shopping for fresh lemongrass and the other key ingredientsHow each of us prepared the pork chops (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againIf you’ve ever been curious about cooking with lemongrass or you’re just looking for a fresh twist on pork chops, you’ll want to cook along with us!The full recipe can be found in Nini Nguyen’s cookbook Dac Biet. We highly recommend checking it out anywhere books are sold.Resources & LinksWatch this interview with Nini Nguyen to see how she makes this recipe.https://www.youtube.com/watch?v=BY2vz3o_TTUhttps://www.youtube.com/watch?v=WiMkAy_9kWEIf there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithThank you to our favorite recipe testers: Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly answer some listener questions. Email us at [email protected] if you have questions you want answered.In this episode, we talk about:How to quickly chill your champagneHow to make hard cookies soft againHow to cut through a frozen ice cream cakeHow to maintain your cutting boardsHow to quickly thaw butterHow to store your herbsHow to grow green onions in your kitchenHow to clean your Le Creuset potsResources & LinksIf there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly follow up on their discussion on appetizers. They both tested the meatball sub slider bombs from the All Recipes video.In this episode, we talk about:How each of us prepared the meal (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againPlus Kelly made a bonus recipe - the garlic butter pizza rollsResources & Linkshttps://www.youtube.com/watch?v=SK_uItFqt58If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly are talking about appetizers! With the NFL playoffs in full swing it is time to prepare our Super Bowl party menu.In this episode, we talk about:Classic Buffalo WingsBuffalo Chicken Dip in the slow cookerTaco BarNachosVelveeta and Rotelle DipPigs in a BlanketStephanie gives us a new recipe to try: Meatball Sub Slider BombsResources & LinksStephanie’s Buffalo Wings RecipeIngredients2 pounds wings (drumettes and flats)Avocado oil spraysaltFrank's Red Hot buffalo sauce or Kinder's buffalo sauceDirectionsPut wings on your broiler pan and spray with avocado oil and sprinkle saltBake on broiler pan at 425 for 40-45 minutesPull the wings out of the oven and put in a 8x10 panGenerously coat with the saucePut back in the oven and bake for another 5-10 minutesServe with blue cheese or ranch dressing, carrot and celery sticks.Mary’s Buffalo Chicken Dip in the slow cookerIngredientsShredded chickenBlock of cream cheeseFrank's Red Hot buffalo sauce or Kinder's buffalo sauceRanch Dressing or Blue Cheese DressingShredded cheese (Stephanie loves to do a white cheddar and sharp yellow cheddar mix, but you can also use (any) cheddar or monterey jack or pepper jack cheese)Optional add-ins:Blue cheese crumblesGarlic powderOnion powderGreen onionsMix everything in the slow cooker and cook on low for 3 hours or high for 1-2 hours.Stir frequently to make sure the cream cheese doesn’t burn.Serve with tortilla chips, crackers, celery sticks and carrot sticks, radishesNon-Meat Taco Me’Eat Kelly mentions for the taco bar:https://rollingreens.com/products/ground-taco-proteinExtra Recipes:https://www.ro-tel.com/recipes/sides-appetizers/rotel-famous-queso-dip-2693https://www.pillsbury.com/recipes/pigs-in-a-blanket/e8abc84e-8a0e-42d6-ae7e-23b677a161acHere is the All Recipes video with the appetizer recipes we are making and will discuss in the next episode. We are specifically making the Meatball Sub Slider Bombs.https://www.youtube.com/watch?v=SK_uItFqt58If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly are checking in to let you know what items they have completed from the Kitchen Reset list. They talked about how having an accountability partner helps keep you on track, so they are here to update you on what they have done so far.In this episode, we talk about:Deep cleaning ovens and refrigeratorsHow so many crumbs end up in your silverware drawerHow Kelly would rather deep clean than decide what to pare downStephanie walks us through conditioning wooden cutting boards and utensilsHow many mugs Stephanie got rid ofResources & Linkshttps://www.youtube.com/shorts/lu_f_V7gjVMIf there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie walks us through 10 recipes you can make in your Dutch Oven. Get out your beautiful Le Creuset Dutch Oven and try one of these recipes. Don’t be afraid to use your dutch oven!In this episode, we talk about:The #1 recipe for your dutch oven is roasting a chickenSeriously, use this pot for any recipe!9 other recipe ideasResources & Linkshttps://www.eatingwell.com/heart-healthy-dutch-oven-recipes-11863852https://food52.com/story/27003-best-dutch-oven-recipeshttps://www.lecreuset.ca/en_CA/recipes/all-recipes/dutch-oven-recipesIf there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly welcome you to Season #2!! They also talk about the various ways you can freshen up your kitchen so you are ready for a new year of cooking.In this episode, we talk about:Decluttering your kitchenUsing the food items in your pantry to make mealsReplacing items now to prepare for future cookingDeep cleaning your kitchenReorganizing your kitchen for a new year of cookingJoin Stephanie and Kelly in working through some of these items during the month of January.Resources & Linkshttps://www.thepioneerwoman.com/home-lifestyle/a69801620/january-kitchen-reset-organizing-ideas/https://www.thekitchn.com/10-ways-to-reset-your-kitchen-for-the-new-year-227085https://a.co/d/9nqODaGhttps://a.co/d/3mjZoFtIf there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Kelly walks us through how to make a healthier candy bar option: Date Snickers. This is an easy recipe that does take a bit of time, but it is worth it!  In this episode, we talk about:The base recipe for making Date SnickersWhy you might consider making this with a group instead of by yourselfA suggestion for making a different kind of healthier candy barWe’d love to hear about how you make a healthier version of your favorite guilty pleasure!Resources & Linkshttps://sarahsvegankitchen.com/recipes/date-snickers/If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithThank you to our favorite recipe testers: Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly talk about breakfast casseroles.  They are sharing ideas on breakfast or brunch dishes that can feed a group. Take notes for an easy and delicious solution. In this episode, we talk about:A green chili and cheese egg casserole How each of us prepared the meal (and where we improvised!)A bonus recipe: French Toast BakeOur honest thoughts on flavor, texture, and whether it’s worth making againResources & LinksThis isn’t exactly Mary Dombey’s recipe, but it is close!https://houseofnasheats.com/green-chili-egg-casserole/French Toast BakeBake at 375* for 45-60 minutesIngredients:½ cup melted butter (1 stick)1 cup brown sugar1 loaf thickly sliced bread (brioche, challah, Texas toast)4 eggs1 ½ cups milk1 teaspoon vanillaDirections:Mix all ingredients in a bowl, pour into baking dish. Cover with foil and bake 30 min. Remove foil and bake another 15-30 min for crusty top. Or cover with foil and chill overnight in fridge. Morning, bake 30 min covered, remove foil, continue to bake 30 additional minutes.SERVE with maple syrup, fruit compote, fresh fruit, whip cream.Optional Add In’s:Protein powderChocolate or butterscotch chipsFruit jam spoonful’sCream cheese chunksPecansOptional Topping:Powdered sugar on top after bakingFor the overnight oats, use rolled oats, not quick oats or steel cut. https://www.loveandlemons.com/overnight-oats-recipe/If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie walks us through how to make chili lime seasoned pistachios. This is an easy recipe that doesn’t take long and really adds flavor to this snack.  In this episode, we talk about:The base recipe for making seasoned pistachiosHow Stephanie customizes the recipeIdeas for turning the seasoned pistachios into a holiday giftWe’d love to hear about how you make seasoned nuts or even your chex mix recipe! Resources & Linkshttps://www.foodnetwork.com/recipes/food-network-kitchen/chili-lime-roasted-pistachios-20634584If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithThank you to our favorite recipe testers: Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly go back to the crock pot to test another recipe.  This time they are making dinner.  In this episode, we talk about:10 Crock Pot tips for the best experienceWe review the Beef and Bean Chili recipe below Stephanie gives us a bonus idea of cooking a whole chicken in the crock potHow each of us prepared the meal (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & Linkshttps://www.simplyrecipes.com/recipes/slow_cooker_beef_and_bean_chili/Here are crock pot tips for beginners:Don’t Overfill It - Aim to fill the crock pot ½ to ⅔ full. Overfilling can cause uneven cooking, and under-filling can make food cook too fast.Layer Ingredients Wisely - Heavier, tougher ingredients (like root vegetables and meats) should go on the bottom, closest to the heat source. Lighter ingredients go on top.Brown Meat for Better Flavor (Optional) - While you can throw raw meat straight in, searing it first adds richer flavor and better texture. Keep the Lid Closed - Every time you open the lid, you lose heat and add 15–30 minutes to the cooking time. Peek only when necessary.Use the Right Amount of Liquid - Crock pots don’t let moisture escape. Use less liquid than you would on the stove—usually 1 cup or less unless you’re making soup.Choose “Low and Slow” When Possible - Most dishes turn out more tender and flavorful when cooked on Low for 6–8 hours vs. High for 3–4 hours.Add Dairy and Fresh Herbs at the End - Milk, cream, cheese, and fresh herbs can curdle or lose flavor if cooked too long. Stir them in during the last 15–30 minutes.Use Cheaper Cuts of Meat - The slow cooker excels with budget-friendly cuts like chuck roast, pork shoulder, chicken thighs. They become super tender with long cooking.Prep Ahead to Save Time - Chop veggies, measure spices, or assemble entire freezer-to-crock-pot bags the night before for easy morning cooking.Clean Up Easily - Use crock pot liners or fill the pot with warm soapy water right after dinner to avoid stuck-on food.If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Kelly goes back to Salmon 101.  Should Kelly bake, pan fry or grill her salmon fillet?  Will it be delicious or dry? And can she challenge Stephanie with a new method to cook salmon - poached?  Follow along as Kelly finds out if she can or cannot cook fish!In this episode, we talk about:Kelly’s desire to cook delicious fish at homeA few salmon recipes to choose fromPlus a few side dish recipes to serve with the salmonHow each of us prepared the meal (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & Linkshttps://sallysbakingaddiction.com/honey-garlic-salmon/https://www.foxandbriar.com/garlic-butter-baked-salmon/https://www.livinglou.com/poached-salmon-in-curried-coconut-milk/https://www.twopeasandtheirpod.com/cucumber-avocado-crispy-chickpea-salad/https://cookieandkate.com/honey-mustard-brussels-sprout-slaw/If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly help you come up with ideas on how to breathe new life into your Thanksgiving dinner leftovers. Find out how to make your leftovers appealing again, after you have had that second or third plate and you don’t think you can do it again! In this episode, we talk about:Two ways to make turkey pot pieKFC inspired turkey bowlsA delicious ham and bean dish made in the Instant Pot A recipe for creamy ham and broccoli soupA brainstorm on other uses for your leftover turkeyResources & LinksHere is the soup recipe Kelly talks about in the episode, but she always doubles the recipe.  This is also one of those recipes that you can “eyeball” and you don’t need to strictly follow the quantities.  So make it how you want! Creamy Ham and Broccoli Soup4 t butter4 t flour1 can chicken broth or stock1 c chopped broccoli2 T chopped onion1 c chopped ham⅛ tsp fresh thyme¾ shredded swiss cheeseChop your broccoli and ham and put to the side.  Prepare your thyme and swiss cheese if you didn’t buy shredded swiss cheese.  Melt your butter in a sauce pan and mix in the flour to incorporate.  Slowly stir in the chicken broth (or stock).  Bring to a boil (about 2 minutes).  Stir in broccoli and onion. Then add the ham.  Stir in the cream and thyme.  The last step is to stir in the swiss cheese.  https://www.delish.com/cooking/menus/g3058/7-genius-ways-to-use-thanksgiving-leftovers/https://www.goodhousekeeping.com/holidays/thanksgiving-ideas/g1471/leftover-turkey-recipes/Support the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie walks us through how to pickle onions. This is an easy recipe that doesn’t take long and really adds flavor to many of your dishes.  In this episode, we talk about:The the base recipe for picklingHow Stephanie customizes the recipeIdeas for what to put the picked onions onWe’d love to hear about what you are pickling! Resources & Linkshttps://www.katieleebiegel.com/blog/ryans-pickled-onionsIf there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithThank you to our favorite recipe testers: Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly answer a fan request.  Heather suggested we talk about a hearty soup or chilli for crock pot season.  Challenge accepted!!  In this episode, we talk about:The fundamentals of soup so you can make a soup without a recipeStephanie’s Italian Wedding Soup inspired custom recipeKelly makes creamy tortellini soup with sausage and beef taco soupHow each of us prepared the meal (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & LinksFundamentals of soup summary:Liquid base (broth, stock, cream, tomato puree)Main ingredients (protein + vegetables)Thickening agent (flour/roux, cornstarch, rice, potatoes, noodles, pureed veggies)Seasonings and spices (salt, pepper, garlic, onions, thyme, rosemary, parsley, basil, oregano, lemon juice, vinegar, cumin, curry powder, paprika, chili flakes)Texture (chunky, smooth, creamy)Garnishes (croutons, fresh herbs, cream, cheese, bacon bits, scallions)https://www.thepioneerwoman.com/food-cooking/recipes/a40810110/italian-wedding-soup-recipe/https://www.cookingclassy.com/italian-wedding-soup/https://www.cookingclassy.com/meatball-recipe/https://familystylefood.com/classic-italian-meatballs-2/https://www.aheadofthyme.com/https://www.aheadofthyme.com/creamy-tortellini-soup-with-sausage/https://www.aheadofthyme.com/beef-taco-soup/If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly discuss four ideas you could make for food gifts you give during the holidays. They talk about how fun it was to spend the day baking and creating these gifts. Check out these easy and delicious recipes fit for a gift!In this episode, we talk about:An easy bread recipe from Jenny JonesWhat compound butter is and how easy it is to makeHow to make a charcuterie in a jarHomemade vanilla extractResources & LinksBreadhttps://www.youtube.com/watch?v=I0t8ZAhb8lQCompound Butterhttps://www.youtube.com/watch?v=bYKsaDc8qw4https://pantrytotable.com/compound-butter/https://www.thepioneerwoman.com/food-cooking/recipes/a88011/how-to-make-compound-butter-recipes/These charcuterie recipes are different from what we made, but are similar.https://www.youtube.com/shorts/tucuFb4S1qwhttps://www.tiktok.com/@lorimom2boys/video/7450899201795444011Vanillahttps://www.youtube.com/watch?v=sgCytb1Mhyshttps://www.youtube.com/watch?v=DcCm11Pp9rsIf there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie taps into a trending recipe: Dense Bean Salad.  This versatile recipe is packed with protein and flavor!  It is so easy to make and one batch makes a lot!In this episode, we talk about:Why Stephanie chose this recipeWhat ingredients go in the dish; you probably have most of it in your pantry!How each of us prepared the meal (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againHow easy it is to make a dense bean salad with the flavors you are craving.Resources & Linkshttps://www.instagram.com/reel/DHSd0isOVMk/?igsh=MWs0Y2Mzajk3eXQxbA==https://www.youtube.com/watch?v=efRyUK0oRyMhttps://www.allrecipes.com/steak-chimichurri-dense-bean-salad-recipe-11689874If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, we take a break from cooking and talk about which wines we are currently drinking. Stephanie and Kelly each tell us about one wine that you will find in their kitchen right now. This is a quick and fun conversation that might come in handy.  In this episode, we talk about:Avaline WineCalifornia Dream WineChoosing a bottle of wine based on a feelingSpicing up your wine by adding a jalapeno sliceWe’d love to hear about what you are drinking! Resources & Linkshttps://drinkavaline.com/https://www.tfewines.com/brands/california-dream/https://www.somegoodcleanfun.com/non-alcoholic-wine/best-non-alcoholic-red-wines-2025https://www.reversewinesnob.com/search/label/canned-wine/https://www.reversewinesnob.com/search/label/box-wine/If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithThank you to our favorite recipe testers: Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Kelly brings a comfort food recipe for us to cook.  Picadillo de Papa is a Costa Rican dish, but other Latin American cultures have their version.  Your family will love this meat and potatoes dish!In this episode, we talk about:Why Kelly chose this recipeWhat ingredients go in the dishHow each of us prepared the meal (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & LinksIf there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Kelly talks about an easy way to start your day with 50 grams of protein. Learn her formula for making delicious smoothies and see how easy it is to personalize it for you.  In this episode, we talk about:The 4 components of a good smoothieHow you can’t make a bad smoothieWhy you might want to start your day with a smoothieWe’d love to hear how you make your smoothies! Resources & LinksIf there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithThank you to our favorite recipe testers: Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie layers the flavors in this crowd favorite: Tacos. Follow along as we make fish tacos with roasted cauliflower. This dish is fresh, healthy and easy to prepare. You will want to add it to your regular rotation.  In this episode, we talk about:Why Stephanie chose this recipeWhat kind of fish we used and how we prepared itRoasting cauliflower - if you aren’t doing this, you are missing out! How each of us prepared the meal (and where we improvised!)Our honest thoughts on flavor, texture, and whether it’s worth making againResources & Linkshttps://www.youtube.com/watch?v=CPFxcByLeYEhttps://preppykitchen.com/fish-tacos/https://natashaskitchen.com/fish-tacos-recipe/https://natashaskitchen.com/roasted-cauliflower/If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron