I’m a busy homeschool/work from home mom, so I’m constantly looking for ways to make my life more simple. I don’t take on as many projects as I used to and I try not to plan a lot of things on our social calendar either. As the kids get older, I’m also slowly passing more household duties onto them—perks of being a parent. They understand the concept of “many hands make a lighter load,” especially since their dad and I repeat it continuously when they start complaining about doing chores. 😂
It’s funny because a lot of people think as a food blogger, each meal we make is big and elaborate, which my husband can tell you is far from the truth! If I’m busy testing cake recipes for the blog all day and the cooking is left to me, the chances we’ll be having cake for dinner is pretty high!
I recently received the new Hestan Cue Smart Cooking System to try out, and let me tell you, I was amazed. Talk about making life more simple, this clever cookware takes all of the guesswork out of cooking. The Hestan Cue system includes a smart pan and induction burner, which work together with their recipe app via Bluetooth. The app sends signals to the embedded heat sensors to automatically adjust the cooking temperature and time as you proceed through each video-guided recipe.
In less technical words, Hestan Cue is a smart cooking system that controls temperature and time, each step of every recipe, so you can enjoy cooking without the stress.
Less stress? Sign me up!
I was pretty impressed with their library of recipes too. From blackened salmon and chicken alfredo, to buttermilk pancakes and salted almond brittle, there’s a recipe to fit every taste and dietary restriction. What I love most about the Hestan Cue app is that each recipe has video tutorials, showing you how to chop, mince, pan sear, etc.. It’s like having a professional chef cooking with you in the kitchen!
It was hard to decide on a recipe, as there are so many good ones, but I finally decided on the hazelnut pesto bruschetta, because YUM!
The app automatically adjusts the temperature of the pan and even tells you when to stir, flip, or remove from the pan—it’s incredible! My daughter helped me with this recipe, she’s my unofficial hand model, and had no problem following along either.
Whether you’re a beginner or an experienced home cook, the Hestan Cue will revolutionize your experience in the kitchen. I’ve been cooking for over twenty years, but am still intimidated to make certain things, like pan-seared scallops or stuffed calamari. Well, those recipes are actually on the Hestan Cue app and because it controls the time and temperature throughout the whole recipe, these dishes will turn out perfectly every time!
Talk about the perfect cookware for dinner parties! You can make the perfect gourmet dish and impress all of your friends and family!
I can’t wait to try more recipes! If you’d like to give Hestan Cue a try, use the code “cuemomma” to receive $50 off your purchase at checkout!
Thank you to Hestan Cue for kindly sponsoring this post. All opinions are 100% honest & completely my own.
- 4 slices sourdough bread (use gluten-free, if needed)
- ¼ cup extra virgin olive oil
- sprinkle of kosher salt
- ½ cup toasted hazelnuts, plus a few extra for garnish
- 1 tablespoon olive oil (to sautée)
- 3 scallions, green part chopped and bulbs discarded
- ¼ cup shallot, finely chopped
- 1 garlic clove, sliced
- 3 cups parsley leaves, stems discarded
- 1 cup grated parmesan (can also use dairy-free parmesan)
- ½ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon kosher salt
- ¼ red onion, thinly sliced
- 8 cherry tomatoes, sliced
- a few hazelnuts for grating
- Brush each side of the sliced bread with olive oil and lightly sprinkle with salt. Set aside.
- Lightly toast hazelnuts in a dry pan over medium heat, stirring often, until fragrant. About 2–3 minutes. Transfer the bowl of a food processor.
- In the same pan, add 1 tablespoon of oil and tilt the pan to coat the bottom. Quickly sauté scallions and shallot for 1–2 minutes, until wilted. Add garlic and continue to cook until lightly golden brown, an additional 1–2 minutes. Transfer vegetables to the food processor.
- Add parsley, parmesan, oil, lemon juice, vinegar, and salt. Pulse until mixture comes together and is well blended, scraping down sides as needed. Set pesto aside until needed
- Wipe pan clean and place over medium-high heat. Toast bread slices for 1–2 minutes per side, until lightly brown.
- Remove and top each slice with a generous amount of pesto, slices of red onion, and cherry tomato slices. Grate hazelnuts over the top and serve. Makes 4 servings.