LISA’S KITCHEN
CUTTING EDGE CARE Keep Your Knives Sharp and Rust-Free
Inspired by CookingProfessionally.com French Onion Baked Chicken
Your kitchen knives are one of the most essential tools in your cooking arsenal, and when properly caring for them, you don’t want to cut any corners. A sharp blade is a chef’s best friend, and to ensure your knives slice and dice with ease, you must keep them in top condition. Here are three hacks to keep your knives performing their best for years. No Rust, Clean Cuts When cleaning your knives, always wash them by hand and be ready with a dry towel. Drying your blade right after washing is crucial to prevent rust and other damage. You should avoid leaving knives to soak overnight. Additionally, air drying them could cause the blade to dull faster. As a general rule, any cooking tool that needs to be sharp should never go through the dishwasher. The machine can dull and damage the blades and cause them to rust. Stay Sharp, Stay Safe Knives must be sharp to prevent mishaps such as cutting yourself accidentally. To ensure your knives are ready to cut through anything, sharpen them at least twice a year. You can learn how to do this yourself, and the best method is to use a sharpening stone, also known as a whetstone. You could also take them to a professional for a quick tuneup. When in doubt, a serrated knife is an excellent option if you don’t worry about regular maintenance. These knives stay sharper for longer. Slice Up Storage Right Magnetic knife holders are an excellent
INGREDIENTS
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3 tbsp butter 2 tsp olive oil
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4 boneless, skinless chicken breasts 1/2 tsp kosher salt 1/2 tsp black pepper 1/2 tsp dried thyme 1 tsp garlic powder
4 large yellow onions, peeled and sliced 1/4 tsp black pepper 2 sprigs fresh thyme 3 cloves garlic, minced 1 tbsp balsamic vinegar 2/3 cup reduced-sodium beef broth, divided
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1 cup mozzarella, shredded
1/3 cup parmesan, shredded
DIRECTIONS
1. Heat a large skillet over medium heat. Add the butter, olive oil, and sliced onions and season with the black pepper. 2. Add the thyme sprigs to the butter mixture and cook, stirring occasionally, for 8 minutes. 3. While the onions are cooking, preheat the oven to 400 degrees F and butter a 9x13-inch baking dish. 4. Reduce the heat for the onions to medium-low and cook, stirring occasionally, for 15 minutes. 5. Stir the garlic into the onions and cook for 1 minute. 6. Add the balsamic vinegar and 1/3 cup of the beef broth to the onion mixture. Stir and cook the onion mixture until it is thick with a jam-like consistency, about 1 minute.
way to store blades when not in use, but you must pay attention to how you hang them. You should
7. Add about 1/2 cup of the caramelized onions to the prepared baking dish. Add the remaining beef broth and stir. 8. Season both sides of the chicken breasts with the kosher salt, the black pepper, the dried thyme, and the garlic powder. 9. Arrange the chicken breasts in the prepared baking dish and top each with a generous spoonful of the remaining caramelized onions. 10. Top the chicken and the onions with the mozzarella and the parmesan. 11. Bake until the chicken is cooked to an internal temperature of 165 degrees F, about 45 minutes. 12. Serve and enjoy!
let the spine, or the edge you don’t cut with, attach to the magnetic holder, then gently rock the knife until the edge is connected. You should not hear a noise when the knife meets the magnets. Don’t store knives in a traditional utensil holder or upside down in a block because they could bend or become dull.
So, if you want your knives to make the cut, don’t skimp on these proper care tips. Cleaning, storing, and sharpening your blades will prepare you for any culinary adventure.
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