• Kate

Strawberry-Mint Limeade with Travis

Updated: May 12, 2021

I am joined in the kitchen by Travis, a home cook who strives to make as much from scratch as possible. For this episode we are bringing together flavors fit for summer with a Strawberry-Mint Limeade, and Travis lets me in on his secret to the perfect omelet! Because we all know how terrible I can be with eggs.

Listen to Part 1 HERE

Travis and I are back in the kitchen making two beef dishes. I passed along a recipe for Broiled Flank-Steak Sandwiches, top with roasted peppers and Travis asked me to take a crack at Beef Stroganoff.

In the midst of broiling our steak and making egg noodles from scratch, I regale Travis with the story of how my father blamed the dog for causing a small fire, believe it or not he is still sticking with this story.

Listen to Part 2 HERE

Strawberry-Mint Limeade

Now, I never expect my guests to have every cocktail gadget on hand and we have have gotten creative with cocktail equipment in past episodes. But before joining me, Travis went out of his way to purchase a shaker, jigger, muddler, and swizzle stick and I made it my mission to make sure that was not in vain!

Strawberry-Mint Limeade

Travis's Omlete Technique

Going to be honest, this blew my mind! I never make omelets because they never turn out right for me. I am not patient and they burn on the bottom or I cannot fold them or they split. This was a perfect technique for me. By using a pan with a lid you trap the heat and allow the heat stored in the pan to cook the egg, since the stove is off you wont burn the bottom!

This created a lovely thin egg that can be the base to any omelet combo.

You will need

  • Pan with lid

  • 1 egg

  • Pad of butter

  • Salt and Pepper


  • Heat pan on medium heat for about 2 minutes and melt butter.

  • While butter is melting, whisk egg well.

  • Once pan is hot pour in egg and swirl around until it covers the bottom of the pan

  • Apply lid and turn off the stove

  • Let sit for 5 minutes.

  • Remove lid and fold omelet into thirds.

  • Plate and salt and pepper to taste.

Broiled Flank-Steak Sandwiches, top with Roasted Peppers

Made by Travis

**From Martha Stewart

Cooking Tips

  • Instead of charing the peppers under the broiler he used the open flame of his gas stove.

  • Instead of watercress, Travis used arugula

  • Travis opted in for creating slices of garlic bread. Next time Travis would like to use his home made sourdough bread.

  • Next time, if the weather calls for it, Travis plans on utilizing his grill instead of his oven.

Beef Stroganoff

Made by Kate

**From Natasha's Kitchen


Cooking Tips

  • For the noodles I used Oat Milk, and it worked fine!

  • I did not bother putting the dough for the noodles in the fridge and it seemed fine

  • When cutting the noodles, roll out flat and roll up the dough into a log then slice the log into the size noodles you like. Use plenty of flour to stop them from sticking.

  • I never think one clove of garlic is enough, so I did three.

  • I did not have sour cream so I opted in to mayo and it did the job!

  • Next time I would cook the noodles second, having them sit after being cooked made them stick together.

  • I topped it with parsley for a little green.

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