Chef Over Your Shoulder: Cooking Tips, Recipes & Kitchen Inspiration

On today’s episode, we are talking about quitting. Jody shares the story behind her viral “I Quit” post. She’s not quitting cooking altogether; instead, she’s quitting the role of default family cook and handing some of that responsibility over to her kids. Jody shares what has actually happened now that her kids are in charge of making dinner. We get into the real side of it all, from burnt croutons to successful Thai curry. You will hear how this experiment has given Jody the gift of time and how both Kirstie and I are inspired to try something similar in our own kitchens. Our conversation is funny and honest, and it gives you a realistic look at how kids really learn to cook, how families can share the load, and why teaching children to feed themselves is about so much more than getting dinner on the table. Jody’s stories will give you permission to step back and the inspiration to say “I quit” in your own way, without anyone going hungry.Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. Links and ResourcesMac and Cheese and Ground BeefThai CurryEggless Caesar Dressing RecipeCreamy Chicken Pesto GnocchiBeef Broccoli Stir FryConnect with us!The Culinary Studio WebsiteThe Culinary Studio InstagramAmy Schlueter InstagramThe Culinary Studio FacebookThe Culinary Studio TikTok

Today, we are talking about Mexican food. And if you are anything like me, Mexican food at home pretty much means ground beef, packaged taco spice, and that yellow box of taco shells. Sound familiar?Well, today, Jody and Kirstie are taking us on a full culinary adventure, and we are reinventing Taco Tuesday for good. We talk about an easy, delicious homemade spice blend that replaces that dusty little packet forever. Jody and Kirstie also share their favourite guajillo chili sauce, which Kirstie says makes her feel genuinely rich as a human when she has it stocked in her freezer. And yes, we absolutely talk tacos, but we talk about so much more than that such as the art of taco garnishes, a rice bowl revelation that I honestly cannot wait to try and taco neck. This episode is going to change the way you think about Mexican food at home. And I promise you, it is way easier than it sounds. In This Episode:Stir-fry follow-up: Amy reports back on her stir-fry success from the previous episode, including the baking soda trick.Mexican food in Canada: Why Mexican cuisine deserves so much more credit than fast food and Taco Tuesday.The baking soda secret: Dissolve one teaspoon of baking soda in one tablespoon of water, mix it into your raw ground beef before browning, and the result is incredibly tender, flavourful meat.Homemade taco spice: Skip the packet. Chilli powder, cumin, and cinnamon are already in your pantry.Corn tortillas vs. flour tortillas: Why warming your tortilla matters, and where to buy the good ones.Guajillo chili sauce: A foundational sauce you can use in chilaquiles, pozole, enchiladas, crema, and braises. It also freezes beautifully.Hominy: What it is (a large, starchy, white corn kernel), where to buy it (canned, just like beans), and how it transforms a pozole.Pozole: A rich, meaty stew that is a special occasion staple in Mexican cooking.Birria tacos: Slow-braised, shredded beef tacos served with a cup of broth for dipping. A morning taco tradition.Chilaquiles: The dream Mexican breakfast of tortilla chips simmered in salsa, topped with fried eggs and queso fresco.La Costena beans: A pantry staple worth knowing. Heat with garlic, cumin, and a squeeze of lime.Building the perfect taco: Less meat than you think, more garnishes than you imagined. Cabbage, crema, salsa, cilantro, queso fresco.The rice bowl revelation: Your taco garnishes fall onto a bed of rice. That is not a mistake. That is a third course.Fish tacos: Baked cod with a spice paste and simple garnishes. Fast, fresh, and doable at home.Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. Links and ResourcesGuajillo Chilies: Easy tips to Start Cooking with Dried Chilies!Chilaquiles Rojos: A Classic Mexican Breakfast Made at HomeLa Costena BeansFish Tacos That Impress (in 30 Minutes or Less!)Easy Mexican Chicken PozoleConnect with us!The Culinary Studio WebsiteThe Culinary Studio InstagramAmy Schlueter InstagramThe Culinary Studio FacebookThe Culinary Studio TikTok

Why does food always taste better late at night when you are standing at the kitchen counter? In this episode of Chef Over Your Shoulder, Amy, Jody, and Kirstie share their favourite midnight snacks. They talk about why the perfect sandwich is truly the pinnacle of late night snacking, and Jody talks about the art of making the perfect peanut butter toast. If you are looking for something a bit lighter, we also share our favourite healthy snacks that still satisfy those late night cravings.Even when it comes to snacking, Jody and Kirstie still bring their professional expertise to the kitchen. They share how to revive yesterday’s pizza so the crust stays crispy and the cheese stays melty.Of course, not all late night snacks are eaten in the comfort of your own home. Kirstie shares a legendary New Year's Eve story that ended at a 7-Eleven with the perfect midnight snack that saved the night.Kirstie and Amy also confess that raw cookie dough is one of our favourite treats, even while Jody expresses her professional concern over our raw flour intake. But in the end, they all agree that a simple bowl of cereal might just be the perfect midnight snack of all.Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. Links and ResourcesThe Best Ever Meatloaf RecipeThe Best & Only Bits and Bites Recipe You’ll Ever Need!Connect with us!The Culinary Studio WebsiteThe Culinary Studio InstagramAmy Schlueter InstagramThe Culinary Studio FacebookThe Culinary Studio TikTok

Jody and Kirstie’s Kitchen Gadget EssentialsAre your kitchen drawers overflowing with tools you never use?Today is going to be a fun one because we are raiding our kitchen drawers. That is right. We are talking about kitchen gadgets and the tools that actually spark joy versus the ones that are just gathering dust.We discuss the absolute essentials that every home cook should own. Including a bouquet of strainers and the right pair of tongs. Jody and Kirstie share the magic of the microplane, the importance of a Y-Peeler, how to treat your wooden cutting board and why you should recycle your pasta grabber immediately.Jody and Kristie also reveal who rolls out dough and cookies with a rolling pin and who bakes with a wine bottle.Find your next kitchen gadget here!Key TakeawaysWhat We Ate: Kirstie’s secret roasted potato snack (with a specific mayo-to-ketchup ratio) and Jody’s "duelling soups" challenge.The Bouquet of Strainers: Why you need a fine mesh strainer (the "Romper Room" size) and a bamboo spider for pasta and blanching.The Essential List: The magic of the Microplane (Rasp), why tongs are an extension of the hand, and the importance of a Y-peeler.Baking Tools: The debate between French rolling pins and wine bottles.Cutting Board 101: The truth about wood versus plastic and how to sanitize your wood board using salt and lemon.Gadgets We Love (and Hate): The practicality of an oyster shucker, the surprising utility of a pineapple corer, and why you should recycle your pasta grabber.Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. Links and ResourcesThe Culinary Studio’s Amazon StoreConnect with us!The Culinary Studio WebsiteThe Culinary Studio InstagramAmy Schlueter InstagramThe Culinary Studio FacebookThe Culinary Studio TikTok

Jody and Kirstie’s Chicken Noodle Soup RecipesIf you’re anything like us, you love Chicken Noodle Soup, especially on a dark, cold night. However, maybe you're like Amy, and the thought of making it from scratch gives you kitchen anxiety.  Over the years, she’s made watery broth, with a side of crunchy risotto, and even had an exploding tomato soup incident. Honestly, I’ve been intimidated by this classic recipe for years.This week, Chefs Jody and Kirstie are here to finally put everyone’s fears to rest. They each share their own different but equally yummy chicken noodle soup recipes. But chicken noodle soup isn’t just a meal, it’s also a memory, and we take a serious trip down memory lane, reminiscing about everything from eating Lipton’s soup as a kid to dipping buttered Premium Plus crackers into our bowls.Join us as we share stories and the best tips when making and eating chicken noodle soup. I learned the difference between a broth and a stock and the science behind why soup tastes better the next day…that’s if you even have leftovers.Key Takeaways The difference between broth (made with meat on the bone, ideal for soup) and stock (made with bones, used for risotto, pan sauces, or gravy).Chicken noodle soup is often better the next day because the fat acts as a flavor carrier, distributing flavor deeper as it chills and reheats.Never boil your leftover soup; gently reheat to prevent the meat from becoming stringy or shredded.Cook your noodles separately and add them to individual bowls when serving to avoid mushy leftovers.You do not need a whole carcass to make stock; save rotisserie chicken bones to make small batches of quick, flavorful broth/stock.Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. Links and ResourcesJody's Chicken Noodle Soup RecipeKirstie's Chicken Noodle Soup RecipeConnect with us!The Culinary Studio WebsiteThe Culinary Studio InstagramAmy Schlueter InstagramThe Culinary Studio FacebookThe Culinary Studio TikTok

Jody and Kirstie’s Kitchen Tips, Recipes and RecommendationsWelcome to Pots and Pans: The Essentials from Chef Over Your Shoulder! Pairing professional Chefs Jody O'Malley and Kirstie Herbstreit with Amy Schlueter, a burn-to-the-bottom-of-the-pan expert, creates the perfect recipe to demystify the kitchen and bring back the joy of cooking and connecting…without the pressure. On this week's cooking show, we're starting at the very beginning with pots and pans!Amy’s most common kitchen challenge? Burning food to the bottom of the pan, including Campbell's tomato soup, rice, risotto, eggs, and often pasta.Kitchen Tips and Cooking StoriesJody talks about the myth of the 12-piece set of pots and pans. Did you know that half of that set are often lids, which we actually don’t need? Kirstie gives us some kitchen inspiration by sharing the nostalgic story behind her grandmother’s chicken noodle soup pots, which Kirstie still uses today. We share Jody and Kirstie’s essential pots and pans list that every home cook needs, a pro-tip for cleaning a burnt pot with salt and simmering, and how to conquer your intimidating cast-iron pan.Key Takeaways and Cooking TipsFix a Burnt Pot with Salt and Simmering: Don't soak! Add water and a sprinkle of salt to a burnt pot, bring to a simmer, and the burnt bits will loosen, making cleanup effortless.Heat Control is the Key to Avoiding Burns: High heat is primarily for boiling water. Most cooking should happen at medium or medium-high heat. Commit to a temperature instead of constantly dancing between high and low.Always Preheat Your Pan: Get your pot or pan hot before adding oil, butter, or water. This technique is essential for preventing food from sticking and burning.You Don't Need a 12-Piece Set: Invest in a few high-quality pieces (like All-Clad or a good cast iron pan) instead of a large, cheap set. You only need 4-5 core pieces.Cast Iron Pans are Kitchen Heroes: They’re great for getting a deep, even sear on steak and for caramelizing vegetables. To maintain them, season with oil and use the salt trick for cleaning instead of soap (unless it's a new-age pan).Links and ResourcesLe Creuset Pots and PansAll-Clad Pots and PansConnect with us!The Culinary Studio WebsiteThe Culinary Studio InstagramAmy Schlueter InstagramThe Culinary Studio FacebookThe Culinary Studio TikTok