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.
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
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.
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):
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 farmhousevalues 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:
A thermal cooker not only makes good food, it can rescue you from heat and suffering. Chef Blondie shows you how.
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.
There’s something undeniably comforting about a warm pot of black-eyed peas and ham, simmered to perfection. It’s a dish steeped in tradition, carrying stories of resilience and prosperity from kitchens across the South. And today, in the Serendipity Farmhouse Test Kitchen, we’re putting our own spin on this time-honored meal using the Instant Pot.
This isn’t just another recipe—it’s a special creation we crafted for our dear neighbor’s birthday. She loves black-eyed peas, and what better way to celebrate than by bringing together rich, smoky ham, thick-cut bacon, and tender black-eyed peas in a dish that tastes like home?
Using the Instant Pot, we cut hours of cooking time down to just 18 minutes of pressure cooking. (Of course there was some warm-up and natural release time.) But don’t be fooled—every bite is bursting with flavor and tradition, thanks to the careful balance of ingredients. Smoked ham brings depth, bacon adds richness, and a slow natural pressure release ensures the peas are perfectly tender.
But this isn’t just about efficiency—it’s about honoring history. Black-eyed peas have been a Southern staple since the 18th century, praised by Thomas Jefferson and relied upon during the Civil War. From slow-simmered Dutch oven methods to the modern speed of the Instant Pot, this dish carries generations of flavor.
Now, we want YOU to join us in the kitchen. Watch our latest video as we bring this Test Kitchen Project to life, sharing tips, history, and a taste test that proves just how satisfying this dish can be.
Watch the full video and Happy Cooking!!
This dish is high in protein and fiber, making it a satisfying meal. The sodium content can be adjusted by using low-sodium broth or reducing added salt.
Join us in the Serendipity Farmhouse Test Kitchen as we prepare a delectable meatless meal. Try out this Tuscan Portobello Stew – it’ is a perfect dish for Lent.
Hello my friends! Chef Blondie here. Welcome to our test kitchen. In this post and the accompanying video we’re going to test a recipe from the Taste of Home called Tuscan Portobello Stew. We’ve never made this before, but it looked enticing to me. It’s meatless and I can never pass on a dish with portobello mushrooms. So, my staff and I said, “Let’s give it a go.”
Tuscan Portobello Stew – Recipe Highlights
What sets this recipe apart? Our rigorous testing uncovered many good things. Here’s what we found:
Tuscan-Inspired: This dish is infused with the rustic flavors of Tuscany; it’s a culinary journey to the Italian countryside.
Lenten-Friendly: We found it to be a nourishing meatless meal that’s perfect for those days of abstinence during Lent.
Farmhouse Simplicity: This is a simple, one-pot meal using fresh ingredients, right from our country kitchen.
Why You’ll Love It
Are you going to like this dish? While tastes differ, some things like a warm hearty stew seem to make most people happy. Here’s why we think you’re going to love this dish;
Healthy and satisfying: Going back for seconds of this dish is not a problem. It’s full of goodness.
Bursting with rich, earthy flavors: – I just love portobello mushrooms, and this dish gives you that rich flavor you can’t resist.
Ideal for vegetarians and vegans: This dish will add some excitement and variety to your menu.
Perfect for cozy family dinners: It’s not necessary to wait for a cold night in winter to have this dish. It would be good on any day of the year.
Check out our video.
In our video, I will guide you through the steps of creating this hearty and flavorful stew. And while you’re watching you’ll have the opportunity to learn about our granddaughter’s recent European travels.
We tested this recipe from the Taste of Home. We had never made a stew like this before, but it looked enticing. It's meatless and I can never pass on a dish with portobello mushrooms. So, my staff and I said, "Let's give it a go." - We found this to be be a hearty and nutritious stew perfect for a meatless menu, especially during Lent.
Join Chef Blondie and Sous Chef Fuzzy as they delve into the rich history and delightful flavors of Manhattan Clam Chowder in their charming farmhouse kitchen! Today, they not only share their mouthwatering recipe but also unravel the mystery behind the origin of this beloved dish.
Discover how Manhattan Clam Chowder evolved from Rhode Island roots in the late 1800s to its unique tomato-based version influenced by Azorean immigrants. Watch as our favorite culinary duo navigates the essential ingredients—bacon, onions, carrots, potatoes, tomatoes, and more—bringing the past to life with every simmering pot. Don’t miss the cooking fun and a hearty bowl of chowder that’s sure to warm your soul on a cold winter day!
Chef Blondie and the Serendipity Farmhouse Test Kitchen have adapted this longtime standard recipe providing three options;
Option 1 - (O1) Standard Betty Crocker recipe
Option 2 - (O2) Added ingredients to enhance flavor
Option 3 - (O3) Meatless meal suitable for Lent
This Creamy Mushroom Gnocchi dish combines the pillowy softness of homemade gnocchi with the rich, savory flavors of mushrooms and garlic. Yes, once again the culinary wizards, Chef Blondie and Sous Chef Fuzzy, embarked on a delicious adventure in their cozy farmhouse kitchen. With a shared love for Italian cuisine and a desire to perfect their homemade gnocchi, they set out to create a dish combining the comfort food feel of homemade gnocchi with the richness of fresh cream and savory mushrooms.
This is what we did with our homemade gnocchi
Hi! Chef Blondie here. This is the follow-up to our post How to Make Gnocchi and our YouTube video here. In this post we pick up right where the newly made gnocchi is boiled and drained.
At this point, we sauté garlic and sliced mushrooms in butter. When the mushrooms have become tender, we add the gnocchi and continue cooking. Finally, the entire dish is brought together with a luxurious heavy cream sauce. Seasoned with salt and pepper to taste and garnished with fresh parsley, this dish is both hearty and indulgent, perfect for a cozy meal. –
Sounds delicious, doesn’t it?
It’s a Generic Cream Mushroom Gnocchi Recipe, but…
This was a little bit of impromptu cooking. After we made our fresh gnocchi, we wanted to show what we could do with it. So, we came up with a very quick recipe called Creamy Mushroom Gnocchi. It’s a generic recipe that’s quick and simple to make. It may be generic, but it’s uncommonly good. We think you will find it quite tasty and like it just as much as we do. – Make sure you watch the video to see the step-by-step process.
A Couple of Words about Ingredients
The ingredients for this creamy mushroom gnocchi provide an incredibly wonderful flavor yet they’re readily available and quite simple in nature. For making our gnocchi dish we used:
Homemade Gnocchi: One pound of fresh homemade gnocchi was all we needed. We don’t think store-bought gnocchi would be as well suited for this dish
Butter: We used two tablespoons of butter. The mushrooms soaked up so much of the butter, we needed to add a bit of EVOO to keep the ingredients moist.
Garlic: One clove of garlic minced well went into this dish. Add more if you like.
Mushrooms: This recipe calls for one cup of sliced mushrooms. We used button mushrooms but cremini mushrooms would work just as well.
Heavy Cream: A half cup of heavy cream works perfectly.
Seasoning: We used salt and pepper to taste. There’s room to be more creative here.
Garnish: We didn’t have any fresh parsley, but that would be great for a garnish. We had to use some dried parsley instead.
This Creamy Mushroom Gnocchi dish combines the pillowy softness of homemade gnocchi with the rich, savory flavors of mushrooms and garlic. The gnocchi is first boiled, then sautéed to create a golden exterior. Sliced mushrooms are cooked until tender, and the entire dish is brought together with a luxurious heavy cream sauce. Seasoned with salt and pepper and garnished with fresh parsley, this dish is both hearty and indulgent, perfect for a cozy meal. - Sounds delicious, doesn’t it?
Gnocchi Triumph in the Serendipity Farmhouse Test Kitchen 🍽️👨🍳 When the culinary mastermind, Executive Chef Blondie, fell ill, Sous Chef Fuzzy stepped up to the challenge with Chef Blondie’s expert guidance. Together, they transformed a potential kitchen disaster into a gnocchi masterpiece!
Hi! Chef Blondie here. Well, I’ve been under the weather for quite some time. The medics can’t tell me what I have, but it’s really slowed me down. So instead of testing this recipe for fresh gnocchi myself, I had to instruct my Sous Chef, Fuzzy, how to do the test. Although, we’ve never done this before, Fuzzy, with my expert guidance, met the challenge and achieved a great success.
In this little Test Kitchen adventure, poor old Fuzzy had to prepare potatoes by ricing them. Sure, he could have mashed them, but the SFH-TK just got a new potato ricer and we had to try it out. In our video, you’ll get to see Sous Chef Fuzzy step up to the challenge. It was a little tough going at first, but eventually he figured out how to use it properly. – Just another day in our beloved farmhouse kitchen
Why make homemade gnocchi?
Hey, I have a question for you. Why would you want to make your own homemade gnocchi? Or, why would it be preferable to store-bought gnocchi?
Freshness: Well, first of all, it’s the freshness. Homemade gnocchi is far fresher than any store-bought. That’s because the store-bought has been on the shelf for who knows how long.
Texture: Store-bought gnocchi always tastes kind of rubbery to me. It’s the texture. The fresh gnocchi has such a delicate and pleasant texture.
Flavor: Homemade gnocchi can have a richer, more enhanced flavor.
Healthier: Homemade gnocchi is healthier for you because you can eliminate any of the preservatives or anything that’s in it. You have control over salt and everything else.
Customizable: You can customize homemade gnocchi. You can adjust the recipe to fit your dietary needs or preferences.
Talking Taters
I’m going to tell you one more thing here. If you look at these two little salt and pepper shakers, my daughter-in-law bought these for me when they were on their honeymoon many years ago in Prince Edward Island. I thought, why not use these today. Anyway, my friends, we’re going to get started with making this gnocchi. And happy cooking!
Ingredients for Homemade Gnocchi
Sous Chef Fuzzy here. Here’s a few words about the ingredients. We used three medium russet potatoes. We were shooting for 2 lbs, and as it turned out, the three spuds came in at almost exactly 2 lbs. You’re going to use 1 to 1½ cups of all-purpose flour, depending on how well the ingredients are mixing together. One large egg is used and then you can use one teaspoon of kosher salt. Instead of kosher salt, we used Redmond Real Salt. – Now back to Chef Blondie
Video Step-by-Step Instructions
Watch me and Sous Chef Fuzzy navigate this delicious culinary journey, turning fresh ingredients into perfectly fluffy, mouthwatering gnocchi. Don’t miss out on the secret tips and techniques that made this dish a success!
Resources
There are many dishes that we’ve made that rely on gnocchi to add that special touch. For example our post And the morel of this story is … showed how gnocchi was the perfect ingredient to compliment the delicate flavor of morel mushrooms. If you want to see another approach to making gnocchi, check out this recipe: Gnocchi
We've used store-bought to make many different recipes. For example, our post And the morel of this story is ... shows how gnocchi was the perfect ingredient to go along with some morel mushrooms we received as a surprise gift.
We here at the Serendipity Farmhouse Kitchen decided that is time that we learned how to make our own gnocchi from scratch. So,we reviewed several recipes, found the common ingredients and preparation techniques, and developed this generic recipe for testing.
Join Us for Part 2 of Our Tayama Thermal Cooker Test! Welcome back to the second installment of our exciting two-part series, where we put the cooker to the ultimate test! In the first episode we unboxed and described the thermal cooker. In this episode, we’re diving even deeper into the amazing capabilities of this innovative kitchen gadget. Whether you’re an experienced chef or just love trying out new kitchen gadgets, you won’t want to miss this!
Hands-on cooking demonstrations with a mouth-watering recipe
Tips and tricks for getting the most out of your cooker
Real-time taste test and honest feedback
Will the Tayama Thermal Cooker live up to the hype? Watch our video and find out! Don’t forget to like, comment, and subscribe for more culinary adventures.
Hello my friends. Chef Blondie here. Our video is a little bit different from what we normally do. We actually tested the present I gave my Sous Chef Fuzzy for Christmas – the Tayama Thermal cooker. So we tested the cooker by making a large pot of beef stew.
Thermal Cooker Test Criteria
Here are five important test criteria that we considered in our evaluation:
Heat Retention • Criteria: Measure how well the thermal cooker maintains its temperature over time. • Evaluation Method: Take the internal temperature of the beef stew after cooking without reheating.
Cooking Time Efficiency • Criteria: Assess the total time taken to cook the beef stew in the thermal cooker. • Evaluation Method: Record the start and end times of the cooking process.
Energy Consumption • Criteria: Determine how much energy the cooker uses. • Evaluation Method: Note the energy consumption in kilowatt-hours (kWh).
Build Quality and Durability • Criteria: Evaluate the physical build and material quality of the thermal cooker. • Evaluation Method: Inspect and note the sturdiness of the cooker, ease of handling, quality of materials, and any signs of wear after use.
Ease of Use • Criteria: Assess how user-friendly the cooker is. • Evaluation Method: Evaluate features like ease of setup, clarity of instructions, ease of cleaning, and any special features (timers, etc.).
We will release the complete test results next week. Until then, watch our video, thank you, and happy cooking.
