Kitchen Mama
Test Kitchen

Is This the Best Can Opener Ever?

Every kitchen has its troublemakers — tools like the simple can opener that should make life easier but somehow end up causing more problems than they solve. For us at Serendipity Farmhouse, the can opener has always been a source of great frustration and occasional accidental injuries. Over the years, we’ve tried them all. We’ve had hand‑crank openers that are hard to crank and wear out. And there was an assortment of electric can openers that were inconvenient and took up counter space.

In our latest video, we put the Kitchen Mama Auto Electric Can Opener to the test to see whether it could finally break the cycle. Spoiler alert: it did. And it did it with style.

What sets this little device apart is its patented tilted blade, a design that cuts from the side rather than digging down into the lid. The result? No sharp edges, no metal shavings, and no wrestling match with a stubborn crank handle. Chef Blondie, who has never been shy about her dislike of traditional can openers, gives a clear and honest review — and for the first time, she’s genuinely happy with the results.

can opener
Kitchen Mama Can Opener

I also take some time to share can opener stories from my youth. I explain how I relied on my trusty Boy Scout knife while camping. And then there are recollections of my big brother expertly using the P‑38 during his time in the Korean War. These stories set the stage for a fun and nostalgic look at how far can‑opening technology has come.

In the video, we walk through the history of can openers, demonstrate the differences between old and new designs. Then we show exactly how the Kitchen Mama performs in real‑world use. If you’re looking for a safer, cleaner, and easier way to open cans, this review might help you decide whether it’s worth adding to your kitchen.

thermal cooker
Main Dishes, Recipe, SFH Food Talk & Recipes, Uncategorized

How to Make the Best Fourth‑Quarter Comeback Chili with a Thermal Cooker?

There are some thermal cooker recipes you make once… and then there are the recipes that quietly work their way into the rhythm of your home. This chili is one of those. Around here at Serendipity Farmhouse, we’ve learned that a good pot of chili isn’t just for game day—it’s for any day when you want something hearty, comforting, and wonderfully hands‑off.

thermal cooker

With just 15 minutes of prep, this “Fourth‑Quarter Comeback” Classic Beef & Bean Chili goes into the cooker and gently transforms itself while you go about your day. Virtually no electricity. No pot watching. No fuss. Just the kind of slow‑simmered flavor that tastes like you stood over the stove for hours… even though you didn’t.

This is the meal I turn to when the weather cools, when the schedule fills up, or when I simply want dinner to be ready the moment I walk back through the door. The thermal cooker does the work; I just get the credit.

What You’ll Learn in Our Video

In our video, I’ll walk you through:

  • The quick prep that builds deep, rich flavor
  • How to load and seal your cooker for perfect results
  • The big, cozy reveal when you open the lid
  • Tips for serving, storing, and making this chili your own

Whether you’re cooking off‑grid, saving energy, or just craving a bowl of something warm and reliable, this chili fits right into everyday life. It’s become a staple here at the Farmhouse, and I have a feeling it’ll become one in your kitchen too.
Now let’s get cooking—your future self will thank you.
— Chef Blondie
Serendipity Farmhouse Kitchen

Check out our other thermal cooker recipes:

A hearty, classic beef and bean chili built for game day. Browning the beef and aromatics creates a deep, savory base, while the thermal cooker gently melds flavors without scorching. Perfect for feeding a hungry halftime crowd with minimal fuss.
Recipe, SFH Food Talk & Recipes, Sweets, Test Kitchen

A Magic Adventure in Azorean Pastry — Zesty Lemon Biscuits

If there’s one thing you can count on in the Serendipity Farmhouse Test Kitchen, it’s that the show will go on — even when Executive Chef Blondie is battling a head cold. That’s why, in our latest video, Sous Chef Fuzzy steps boldly into the spotlight to guide us through a cherished heritage recipe: Biscoitos de Limão, the traditional Azorean lemon biscuits.

Lemon Biscuits

Hi! Chef Blondie here. – Let me start by saying these aren’t your typical American cookies or biscuits. They’re crisp, lightly sweet, and built for dunking — the kind of biscuit that pairs perfectly with a strong cup of coffee and good conversation. And as Fuzzy explains, they’re also a delicious link to his Azorean heritage.

Fuzzy’s Azorean Roots

Fuzzy frequently visited his family in Massachusetts and stayed with relatives on his father’s side of the family. At family gatherings, most of the family members reverted to speaking Portuguese and Fuzzy didn’t understand a single word. The true universal language, however, was the love of good food. He was surrounded by Azorean relatives who baked, cooked, and talked with a passion that left a lasting impression on him, even if he didn’t always understand every word.

Then there was our 2002 trip to São Miguel. Fuzzy and I stayed in Ponta Delgada. Every morning we walked past a local bakery where the aroma practically grabbed us by the collar. Fresh bread, pastries, biscuits — the kind of smells that make you forget whatever plans you had and head straight for the counter. Those memories, vivid and warm, are part of what inspired today’s recipe.

Serving, Savoring, and a Taste of Community

Keep in mind, these aren’t sugary holiday cookies — they’re everyday companions to strong coffee, the kind Fuzzy remembers from family gatherings and Sunday visits after church.

Lemon Biscuits

In the Azores, these biscuits aren’t tied to a single occasion. They appear wherever people gather — after Mass, during visits, or whenever someone puts on a pot of coffee. They’re food, yes, but they’re also community.

From our farmhouse to yours, we hope these Biscoitos de Limão bring a little Azorean warmth into your kitchen. Chef Blondie approves. Sous Chef Fuzzy is already reaching for another.

Crisp, lightly sweet, and fragrant with real lemon zest. A traditional island biscuit meant for coffee, conversation, and keeping well in a tin.  

Eggs Jeannette
Main Dishes, Recipe, SFH Food Talk & Recipes, Side Dishes, Test Kitchen

How to Make Eggs Jeannette with the DASH Egg Cooker

Discover the art of making Eggs Jeannette—a classic French dish inspired by the legendary Jacques Pépin! In this post, Old Fuzz Face (Fuzzy) and I bring together Pépin’s timeless culinary techniques and the modern convenience of the DASH Rapid Egg Cooker to create a dish that’s both elegant and accessible.

Eggs Jeannette, named after Jacques’s mother, is a deceptively simple recipe that transforms humble hard-cooked eggs into a gourmet experience. It just takes a few ingredients—eggs, mustard, garlic, parsley, and a touch of vinegar. You’ll learn how to craft a flavorful filling and a silky sauce that elevate this dish to restaurant quality.

We walk you through each step, starting with Jacques’s method for hard-cooking eggs. Then we show how the DASH Rapid Egg Cooker can streamline the process without sacrificing flavor or texture. Whether you’re a fan of French cuisine, a homestead cook looking for inspiration, or simply someone who loves a good egg recipe, this video is for you.

Along the way, we share tips for presentation, seasoning, and timing—plus a few laughs and insights from the Serendipity Farmhouse Test Kitchen. It’s a celebration of tradition, innovation, and the joy of cooking with heart.

So grab your eggs, fire up your DASH cooker, and join us as we recreate one of Jacques Pépin’s most beloved recipes. Watch, learn, and savor the flavors of Eggs Jeannette—French comfort food at its finest!

👉 Watch the full video now. Then subscribe for more farmhouse recipes, kitchen gadget reviews, and culinary adventures from Serendipity Farmhouse.

Resources for Eggs Jeannette

Here are some videos featuring Jacques Pépin preparing Eggs Jeannette (Les Oeufs Jeannette):

  1. Jacques Pépin’s Oeufs Jeannette – A short demonstration on the Rachael Ray Show.
  2. Jacques Pépin Makes Eggs Jeannette – A detailed tutorial from PBS’s American Masters series.
  3. Making Eggs Jeannette with Jacques Pépin – A collaborative cooking session with Lidia Bastianich.

Monte Rex
Farmhouse Living, Mr. Monte

Monte Rex the Wondrous Celebrates 11 Years of Majestic Reign
Monte Rex

Good morning, good people of the realm of Monte Rex. I, your not-so-star reporter, Old Fuzz Face, coming to you live (well, sort of) from the heart of Serendipity Farmhouse, where history was made and ice cream was served.

On this most auspicious occasion, we his faithful subjects celebrated the birthday of His Majesty Monte Rex. He is the beneficent feline sovereign who has ruled our humble homestead with dignity, drama, and a healthy dose of fur for the past eleven years. The halls of Serendipity still echo with the memory of his arrival on New Year’s Eve 2014—a young prince then, wide-eyed and whiskered, ready to claim his kingdom.

Monte Rex Reminisces on His Majestic Reign

In our latest video report, Monte Rex reflects on his reign with the gravitas only a Maine Coon of his stature can muster. He speaks of loyalty, naps, and the cardboard condos that have cradled his royal frame through the years. These produce-box palaces, though humble, have become symbols of his sovereignty.

Presents Worthy of a Sovereign

But this birthday brought change. Monumental change. Duchess Blondie unveiled a new royal residence—a plush, geometric-patterned condo designed to withstand the claws and charisma of our king. The ever-gracious Duchess led the ceremonial presentation. The unveiling was met with awe, curiosity, and one dangling paw. Yes, dear readers, Monte Rex is substantial. And while the condo may be snug, his heart overflowed with gratitude.

Before the unveiling, Monte received a new sparring partner: the Kong Kickeroo. With its giraffe-print body and fuzzy tail, it was deemed worthy of royal combat. Monte wasted no time in testing its durability, proving once again that even kings must train.

And then came the final tribute. A small bowl of vanilla ice cream—sweet, cold, divine. As Monte delicately partook of his favorite treat, the mood in the realm shifted from celebratory to serene. It was a moment of pure joy, shared between monarch and subject, cat and human.

Above all – Duty, Honor, and Monte Rex

As your humble correspondent, I must say: it was an honor to report on this day of cardboard, camaraderie, and catnip-scented diplomacy. Monte Rex reminded us that pets are not just companions—they are characters, rulers, and cherished members of our families. Through storytelling, ceremony, and a touch of theatrical flair, we celebrated more than a birthday. We celebrated a bond.

So from all of us here at the Serendipity Farmhouse News Service, this is Old Fuzz Face signing off—grateful to serve, honored to report, and ever in awe of the cat who reigns supreme.

Long live the King! Long live Monte Rex!

kitchen multitools
Preserved Foods, Recipe, SFH Food Talk & Recipes, Test Kitchen

Multitools in the Kitchen: A Practical Man’s Take

By Old Fuzz Face – Serendipity Farmhouse Test Kitchen

It’s been a while since I sat down to talk practical kitchen matters with you fine folks. But today, the stars aligned—Chef Blondie handed me a task sheet that would make any sous chef sweat. Zucchini needed slicing for dehydration, cheese needed grating for pizza, and jalapeños—freshly fermented—were waiting to be chopped for the topping. That’s a full day’s work, and it got me thinking: what tools really earn their place in the kitchen?

What Are Kitchen Multitools?

Out in the work shed, I always carry my Leatherman multitool. It’s not flashy, but it’s reliable—pliers, screwdrivers, even a file. It doesn’t do everything perfectly, but when you need a job done quickly, it’s there. So I asked myself: do we have kitchen multitools that live up to that same standard?

Turns out, we do. I put two contenders to the test: the Home Wave 16-in-1 chopper and the Susteas Rotary Cheese Grater. Both claim to be multitools. Both promise to slice and grate. But which one actually delivers when dinner’s on the line?

Let’s start with slicing. For dehydrated zucchini chips, I need thin, consistent slices. The Home Wave, with its mandoline attachment, did the job—but it took time to set up, and the slicing motion wasn’t as smooth as I’d hoped. The Susteas, on the other hand, spun through the zucchini like a champ. Its rotary action and dual-blade setup made quick work of the task, and the suction base kept it steady on our granite counter.

Then came the cheese. Parmesan isn’t easy to grate, and the Home Wave struggled. I even managed to poke myself on one of its sharp points—nothing serious, but a reminder that safety matters. The Susteas? It shredded that Parmesan like it was born for the job. Fast, clean, and no bloodshed.

Now, let’s be fair. The Home Wave does things the Susteas can’t. It dices onions, chops carrots, and even separates eggs. It’s a true multitool in that sense. But when it comes to slicing and grating—the tasks I needed today—the Susteas was faster, safer, and more efficient.

Kitchen Multitools – What’s the Verdict?

So what’s the verdict? Keep both. Each has its strengths. But if you’re looking for a kitchen multitool that behaves like a Leatherman—ready, reliable, and focused—the Susteas earns its spot.

And now, as promised, here’s the recipe for those zucchini chips we’ve been talking about. They’re simple, tasty, and perfect for preserving your harvest. Just scroll down and give it a try.

Until next time, keep it simple, keep it practical, and happy cooking.

Now that you’ve seen me slice zucchini with both the Home Wave and the Susteas multitools, it’s time to put those slices to good use. We’re making zucchini chips—crispy, tangy, and perfect for snacking or storing. This recipe is simple, practical, and tested right here in the Serendipity Farmhouse Test Kitchen.

Godzilla Tongues
Recipe, SFH Food Talk & Recipes, Side Dishes

How to Make Godzilla Tongues

Welcome to Serendipity Farmhouse, where homestead cooking meets monster heat! Chef Blondie and Sous Chef Fuzzy show you how to make their legendary Godzilla Tongues — fiery jalapeño poppers stuffed with creamy cheese, spiked with cayenne and Tabasco, and crowned with savory strips of prosciutto.

Godzilla Tongues

Hello my friends! Chef Blondie here, and today old Fuzzy and I are whipping up something terrifyingly amazing — Godzilla Tongues. These fiery jalapeño poppers are stuffed with creamy cheese, topped with cured meat, and finished with a kick of our very own cayenne pepper. They’re spicy, savory, and straight from the garden.

Prepping the Jalapeños & Cheese Mix

We started with a huge bag of jalapeños, freshly picked from the Serendipity Farmhouse garden. I sorted through and picked out the biggest ones — perfect for stuffing. And let me remind you, folks: wear gloves when handling hot peppers. These beauties are potent, and you’ll know it the moment you start slicing.

While I prepped the peppers, my hubby got to work grating sharp cheddar and mixing it with cream cheese, a dash of Tabasco, a pinch of salt and pepper, and just a whisper of cayenne. And not just any cayenne — this year we grew our own, dehydrated it, and ground it into a rustic powder. It’s not deep red like the store-bought stuff, but it’s fresh and flavorful.

Filling the Jalapeños

Once the filling was ready, I spooned it into each jalapeño half. Then Fuzzy came in with the cured meat — we used speck Italiano, a dry-cured smoked ham. He cut each strip to match the width of the jalapeños and laid it gently across the top. You don’t need much — just enough to add that savory finish.

Cooking the Godzilla Tongues

We arranged the poppers on stainless steel racks set over a sheet pan — perfect for airflow and catching drips. Then into the air fryer they went at 400°F for about 15 to 20 minutes. You’ll know they’re ready when the cheese is bubbling and the meat edges are crisp.

How Godzilla Tongues Came To Be

Now, about the name. These poppers became Godzilla Tongues about five years ago during a Godzilla-themed birthday party. The grandkids came up with it, and it stuck.

And let me tell you — these poppers live up to the name. They’re spicy, savory, and absolutely delicious. You can taste the freshness of the cayenne, and the creamy filling balances it beautifully. They make perfect appetizers, snacks, or even a fiery side dish.

So, if Godzilla Tongues sound like the hot, spicy treat you would want try with family or when entertaining friends, sit back, and watch our video.

Thanks for joining us! Try the recipe, share your twist, and let us know how your Godzilla Tongues turn out. Until next time — happy cooking!

These are Chef Blondie's Air-fried jalapeño poppers with a cayenne kick and a prosciutto crown. They have great flavor and a spicy bite worthy of their name.
sous vide
SFH Food Talk & Recipes, Test Kitchen

Unboxing the Anova Nano: A Sous Vide Birthday Surprise

For years, we’ve watched sous vide cooking on various shows and wondered if it could fit into our homestead lifestyle. With a freezer full of meats and a curiosity for precision cooking, it was finally time to give it a try. The Nano seemed like the perfect entry point—affordable, well-reviewed, and simple enough for beginners.

Inside the box, we found the immersion circulator itself and a quick start guide. No frills, no fluff—just the essentials. We also discussed the accompanying app, which has recently received mixed reviews. But here at Serendipity Farmhouse, we prefer hands-on cooking over remote control. If we’re going to cook, we’re going to be in the kitchen.

sous vide

I demonstrated how the Nano clamps onto a pot and explained its digital controls, water level markings, and cord length (which, thankfully, is generous enough for most kitchen setups). We even brought out a second box—a birthday bonus accessory to help retain heat during cooking.

Tonight’s dinner? New York strip steaks, cooked sous vide style. We won’t be filming that part, but rest assured, we’ll report back with results once we’ve mastered the technique.

This video marks the beginning of our sous vide journey, and we’re inviting you to come along. Whether you’re a seasoned pro or just curious about cooking under vacuum, we hope you’ll enjoy the laughs, the learning, and the love that fills our kitchen.

Stay tuned for more sous vide adventures, and don’t forget to like, comment, and subscribe. Together, we’ll make the Serendipity Farmhouse Test Kitchen world famous—one gadget at a time.

Texas Hash
Main Dishes, Recipe, SFH Food Talk & Recipes

How to Make a Spicy Texas Hash Revival

Hello my friends—Chef Blondie here! If you love retro recipes with a modern flair, you’re in for a treat. In our latest video, Sous Chef Fuzzy and I dive into Betty Crocker Lost Recipes and cook up a 1950s classic: Texas Hash. This one-skillet wonder brings hearty comfort with a spicy kick and just the right amount of nostalgia.

🧄 Making Texas Hash Our Way

Here at Serendipity Farmhouse, we honor tradition but aren’t afraid to spice things up. I swapped vegetable oil for healthy avocado oil, tossed in fresh garlic from our garden, and added a bold jalapeño for that signature Texas heat. These small tweaks turn a beloved classic into a dish that’s vibrant, flavorful, and just a bit rebellious.

🔥 Why This Recipe Works for Hot Weather Cooking

Skip the oven and keep your kitchen cool—this hash is made entirely on the stovetop, perfect for summer days or cozy RV kitchens. With sautéed onions, bell peppers, seasoned ground beef, rice, and tomatoes, it’s a full meal in one pan. Less mess, less fuss, and loads of flavor.

🥩 Ingredients That Matter

We believe good food starts with good sourcing:

  • Lean grass-fed beef from Reality Farm
  • Garden-fresh garlic and jalapeños
  • Avocado oil for a cleaner burn and better nutrition

These ingredients don’t just taste great—they reflect our commitment to farmhouse values and wholesome cooking.

📺 Watch, Cook, and Customize

I walk you through every step in the video—from chopping veggies to the final simmer. It’s easy, adaptable, and open to your own twists. Want it milder? Skip the jalapeño. Craving more spice? Add another! That’s the magic of vintage recipes—they invite you to make them your own.

💬 Join the Conversation

Do you have a treasured retro recipe or a Betty Crocker memory? I’d love to hear it! Leave a comment below or share your own culinary throwback. Cooking connects us to the past, to each other, and to the joy of creating something meaningful in the kitchen.

▶️ Watch the Full Recipe Video

Don’t miss our Texas Hash adventure! Hit play to see how this vintage gem comes to life with a modern twist:

thermal cooker
Main Dishes, Recipe, SFH Food Talk & Recipes

Beat the Heat with this Amazing Thermal Cooker Three-Course Master Recipe

A thermal cooker not only makes good food, it can rescue you from heat and suffering. Chef Blondie shows you how.

thermal cooker

Hello, my friends. I’m here to tell you that on one of the hottest and muggiest days Serendipity Farmhouse has seen this season—complete with thunderclaps, surprise downpours, and humidity you could slice with a butter knife—Sous Chef Fuzzy and I still managed to put a full dinner on the table without breaking a sweat.

Use Our Thermal Cooker Master Recipe

And we didn’t just make any dinner. We made lemon pepper chicken with tasty potatoes, a silky gravy, and crisp green beans. All of it—yes, all of it—was done with a humble thermal cooker. No oven, no hours standing over a stove, and no heat filling up the kitchen. That’s what we call cooking smarter, not hotter.

The best part? While that cooker quietly did its slow-and-steady magic, Fuzzy and I stepped outside between storms to pick fresh raspberries right here on the ‘vast estate’ (okay, 1.203 acres). Those sweet little gems turned into the perfect light dessert to round out our summer feast.

In our latest video, you’ll see just how easy this meal is to prepare. It’s what I call a “master recipe”—one that can change with the season, your pantry, or whatever’s coming out of the garden. Swap out the chicken for pork, turkey, or beef. Use carrots, zucchini, or whatever veggies suit your mood. The method stays simple, the results stay delicious.

✨ No electricity? No problem.
🌡️ Sweltering heat? Not a worry.
🍴 Tasty, complete meal? Guaranteed.

So if you’re looking for a way to keep cooking through the summer without heating up your kitchen, come see how it’s done the Serendipity way. Pull up a chair, pour yourself a glass of something chilled, and enjoy the show.

🎥 Watch the full video and see how you can beat the summer heat—Serendipity style.

Ready to cook smarter and slower this season? Dive into the recipe, the raspberries, and the rhythm of homestead cooking.

For more about the versatility of thermal cookers check out our videos here and here. For more detail check out our posts here and here.