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

I didn't grow up eating spatzel. My neighbor who is elderly and disabled loves it. One day she approached me and said I know your African American but do you know what spatzel is. I said sure. She asked if I can help her. Of course I did. She was using a collander as well, and it was hard for her. I ran I went to my house and got my potato ricer. It works great. Now I make it for her every week. We have so much fun together.

I worked in a butchery for 7 years. What we did to make cordon blues was: fold the cheese in the ham. Make it a little package. Then, roll your ham/cheese package in your chicken breast. That way, youre not losing all the cheese while cooking them😊

Hey Becky, I am from Bavaria/Germany, so kind of the home of Schnitzel, Spätzle and Cordon Bleu. Here we traditionally prepare the Cordon Bleu flat and then only need to pan fry it. Your Spätzle look awesome, though there are some more traditional ways to prepare them, @53sheri wrote a comment about that... I love watching you cook and I draw inspiration from your meals often! Thank you so much for you content. Much love from Bavaria <3

Becky, Spray your bunt pan then put granulated sugar and shake it around your pan. Put your cake in pan and bake as normal. The sugar will not leave a white flour crust and will come out of the pan easy after cooling about 10 minutes.

I sincerely LOVE your video's, you are sweet and informative ❤️ I also appreciate that you do not add music I enjoy the cooking sounds.

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

Becky, me encanta tu modo de cocinar. Es real! Cambias alguna receta, no te molesta mostrar errores, explicas bien y nos haces sentir bienvenidos siempre. Un gran GRACIAS ❤ Siempre es un gusto ver tu canal.

After boiling your spatzel toss with olive oil and then fry to get a little crisp on it. Also add a bit of nutmeg to your batter.

I’ve been making chicken cordon bleu for well over 50 years. I don’t roll mine up. I fold it back over then use cocktail sticks to skewer it closed before the coating process. I serve the chicken with a white wine and mushroom sauce.

In 1978 we celebrated our 6th wedding anniversary at the Rhinelander. I had chicken cordon blue for the first time-delicious! Now I can try it at home thanks to your demo. Unfortunately we won’t be serenaded with live music like we had that memorable evening. So sorry the restaurant is gone now.

I have been making spatzel for 30 years. I always put the dough on a cutting board and moved it to the edges and sliced off with a knife. That's how I was taught. Seen someone on a video using a spatzel maker so bought one. It's a game changer. So easy to use. It's not that expensive and doesn't take up much room. I make a few batches and freeze some. I can add to broth, add to soups fry some in butter and top with gravy. Love it. I make paprika chicken and add milk to the pan dripping and thicken it. Add the noodles and pour over the chicken. This is so good. A family favorite. I pronounce it the way you do. Not everyone is German so I pronounce it the way I was taught to read here since I am an American. My grandma bought the recipe from her country.

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

You ARE a cook! So nice to see how you confidently thought through the processes and timing of each dish — even having to start over with the sauce. How nice that your MIL gave you free rein in her kitchen, knowing your expertise!

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

I really like that these videos go live in the evening (Poland here) and I can watch it as a very relaxing video before bed.

Becky, I just love the dynamic between you and Josh, your in-laws, your parents and family! It’s so wonderful to see. So cool that you can pop over to your in-laws and prepare a wonderful meal like this!

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

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

I was having a bit of a stressful day and I came in saw you posted a video! I sat right down and just watched it. I am now calm and ready for the afternoon. Your videos and voice are so calming and educational. Thank you, Becky!

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