July 7, 2013

How to Make Cherry Blueberry Oat Cookie Pie Crisp

Just when you think cherries can’t get any better, you can add a beautiful twist to your usual berry treats: Cherries with Blueberries and Oatmeal Cookies. This amazing cherry blueberry pie recipe will bring you to how the Supreme Court can disagree that the concoction is more of a crisp than a pie, and eating it is no different or less delicious than eating a true pie. See it for yourself.

Read the full article here:
Cherry Blueberry Oat Cookie Pie Crisp



July 4, 2013

The Last Chefwannabee Newsletter

I have been working with Your Smart Kitchen for nearly 7 years and it has been a series of learning opportunities. We started not knowing anything about running on online business or much about eBay, Amazon or Google. We didn’t even know what a blog was or how to run one. And we knew very little about creating and maintaining a web site. We have learned a lot since then.


When we started we were looking to generate a bit of income to augment my retirement. And at the beginning, it looked like this would be achieved. But then we ran into some growth issues and the internet marketing business went through several significant changes. So what started as a part time sideline became a full time effort. And the idea of supplemental income became an increasing investment – an investment that now looks like it will have no return.

So I am going to shut down Your Smart Kitchen.


The web site will remain operational and I will accept orders for the next several weeks just in case there may be some items of interest that you were waiting for the right time. PayPal has implemented a “lay away” payment program that lets you buy now, pay over the next several months and have delivery later such as Christmas and I will be supporting any orders that take advantage of that program. The 13% discount coupons for June have expired but I have initiated and new closing coupon for 13% below (There is no big closing sale as I do not have any inventory to dispose of except for two medium size Romertopf clay bakers).

I will be looking at new opportunities in the near future that incorporate internet and social media marketing, so any suggestions you might offer would be welcome.

And look for the Best of Your Smart Kitchen Cookbooks over the next few weeks. The topics range from soups, to pasta, to ribs, to cookies, and several more. These have been in process for the last few months and I will be finishing them for publication shortly.


No recipes, no tips and not even any feature products for this edition. Just thank you to all who have followed the newsletter over the last four years. I will miss the continuing conversations.
Our objective has always been to make cooking easier and more fun. Everyday great tasting meals should not be a chore and should not take time away from other things. It is my hope that you enjoyed some of our recipes, put some of our tips to good use and will continue to enjoy great meals.

Use this coupon code YSK-2013 for 13% discount on our regular discount prices. It will be good until the site is discontinued. All orders will be processed and delivered through the end of this year.

All the best to you,

Terry Retter
Your Smart Kitchen


July 3, 2013

Your SMART Kitchen is Closing — Time to Buy What You Need

It was not an easy decision, but Your Smart Kitchen, your online source for both quality cookware products and information regarding cooking and kitchens, is in the process of shutting down.

The term “Your SMART Kitchen” means more than just how and what to cook. Smart cookware, cutlery and kitchen appliances make a smart kitchen. It is the kind of kitchen where people can gather to talk, to help and to cook, or the center of the social activities for your home. Time to buy what you need.

Two sizes of frying pans. These may be stainless steel (we suggest Fissler), cast iron or non-stick ( with PFOE a free finish such as Woll Diamond’s Plus). Typically, starting with one non-stick and one stainless steel and adding others as your requirements grow is recommended.


One Dutch oven that is able to go from the top of the stove into the oven. There is more versatility with enamel coated Dutch ovens and they will not affect soups, sauces or other long cooking dishes.


One small and one larger stockpot for pasta, poaching chicken, and other items. While the are a number of cheaper aluminum options, stainless steel pots with a substantial base will provide better results and last a lot longer.

Sauté or sauce pans can fill these requirements for needs up to around 3 or 4 quart sizes.

A large stainless steel or non-stick roaster is useful for holidays and large family gatherings.


One item that is not frequently thought of but is quite versatile and useful is a clay baker which can be used for a wide array of meat and fish dishes as well as vegetables, bread for even deserts.

Grab the 13% off on already discounted prices on pots and pans, cutlery, bakeware, kitchen appliances and related kitchenware specializing in FISSLER, MARIO BATALI, CHASSEUR, WOLL Nonstick, and other leading brands. Visit Your SMART Kitchen now.



June 28, 2013

BBQ Chicken with Parsley, Lemon, Garlic Salsa

What do you think of a barbecued chicken recipe redolent with the assertive flavors of garlic, lemon and parsley? This is another recipe from Giangi using that mixture both in the marinade and, with a bit of capers for a bit more tang, in the salsa topping. She even brushes some of the marinade on her grill before adding the chicken. In case someone likes the chicken just a little more lemony, grill lemon halves next to your chicken for some additional juice.

Read the full article here:
BBQ Chicken with Parsley, Lemon, Garlic Salsa



June 21, 2013

A Grilling Refresher

As the summer season begins so does the grilling season. Remember some of these tips to make the most of your grilling season. The right tools are key; from tongs to smokers you need the right tool for the job. Find something you like to eat and perfect it. There’s more than meat to be made on the grill, vegetables and fruits have a place there too.

Read the full article here:
A Grilling Refresher



June 17, 2013

Penne with Sausage, Tomatoes and Potatoes and Zucchini Flowers

There are cooks making use of good fortune considering plants from a garden. Living in Phoenix, it is hard to grow vegetables in a garden. Luckily, Giangi’s neighbors successfully grew zucchini, squash and herbs and were nice enough to allow her to use some in a penne recipe. What is this all about?

Read the full article here:
Penne with Sausage, Tomatoes and Potatoes and Zucchini Flowers



June 9, 2013

Veal Piccata

Veal Piccata doesn’t suggest for veal alone, it comes with thin spaghetti and broccoli. Check whatever you have in the kitchen as veal can be replaced with chicken breast or thighs, boneless and skinless. The important thing is a quiet, relaxing and savory dinner.

Read the full article here:
Veal Piccata



June 5, 2013

Mussels in Smoky Poblano-Cilantro Broth

Composing an excellent mussel dish must consist of great flavors. This recipe is a smoky mussel poblano cilantro broth, a good broth start with a good white wine. Garlic, shallots, lime, paprika, diced chilies, add pizzazz to the mussels. Cooking Light showcases this recipe in it’s magazine for a favorite of 2011. An excellent blend of flavors that the mussels just soak up.

Read the full article here:
Mussels in Smoky Poblano-Cilantro Broth



June 2, 2013

Hawaiian Bulgogi Burger

Here is a burger option that is a little sweet and plenty savory with just enough crunch. This Bulgogi Burger is a great example of a flavorful Korean sauce’s versatility. Mix it into some ground beef and you have a new twist on burgers that is sure to surprise and delight at your next BBQ.

May not be classic burger style but will be classic flavor and deliciousness. This serves 6.


Korean Bulgogi (Beef):

1 yellow onion
6 cloves garlic, minced (2 tablespoons)
4 tablespoons white sugar
1 teaspoon minced fresh ginger root
14 tablespoons soy sauce
2 tablespoons vinegar
2 teaspoons sesame oil
2 pounds rib-eye beef, thinly sliced

Spicy Mayonnaise:

1 cup prepared mayonnaise
2 tablespoons Sriracha
1 tablespoon Shichimi Togarashi powder
(Japanese 7 spice mixture)

Burger Garnish:

Onion slices
Cheddar Jack cheese
Monterey cheese
1 whole fresh pineapple, peeled, cored, sliced into rings and grilled, for serving
Julienned green leaf lettuce and Napa cabbage, for serving
Sliced tomatoes, for serving

For the beef: Combine the onion, garlic, sugar, ginger, soy sauce, vinegar and sesame oil in a food processor. Pour marinade over beef in a bowl, toss to coat. Cover and refrigerate 24 hours.
For the spicy mayonnaise: Combine the mayonnaise, Sriacha and Shichimi Togarashi powder in a bowl.

Begin by heating a grill. Remove beef from marinade and grill to desired doneness. The ribeye will cook fast and will be tender. Grill the onions next to the meat to desired tenderness.

After the onion is cooked, grill the Cheddar Jack and Monterey cheese on top of the onions.

The grilled cheese puts the meat and onions together nicely to put on the bun (like a patty). Garnish with the grilled pineapple, lettuce, cabbage, and sliced tomatoes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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May 26, 2013

7 Steps to Making the Perfect Short-Rib Stew

Making a hearty stew is simple. To cook this delectable stew add meats, veggies, and starches that are in the refrigerator, freezer, or pantry. Take these ingredients and put them into a pot with broth or stock, add fair quality wine, and mix seasonings.

Let the ingredients cook over a simmering flame while you complete other household tasks or relax. A recommended short-rib recipe is given in detail using seven steps. Ingredients for the ribs and the braises are included. Click here for the steps.