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Rada Cutlery: O'Dare Resellers, 195 Duck Cove Road, Conway, SC (2026)

06/18/2026

Perfect picnic pick!

Brown Sugar Cake

INGREDIENTS (Serves 12-15)

½ C. shortening
½ C. sugar
2¾ C. brown sugar, packed, divided
1¼ C. butter, softened, divided
3 tsp. vanilla extract, divided
5 eggs
3 C. flour
½ tsp. baking powder
¼ tsp. salt
1¼ C. milk, divided
1¼ C. toasted, chopped pecans, divided
2 C. powdered sugar, sifted

DIRECTIONS

Preheat the oven to 350° . Spray a 10″ tube pan with cooking spray; set aside.

In a mixing bowl, beat the shortening, sugar, 2¼ cups brown sugar, 1 cup butter, and 2 teaspoons vanilla. Add the eggs, one at a time, beating well after each.

In a separate bowl, mix the flour, baking powder, and salt; add to the butter mixture alternately with 1 cup of the milk, beating well. Stir in 1 cup of the pecans; spread in the prepped pan.

Bake 1¼ hours or until a wooden skewer inserted in the center comes out clean, covering with foil the last 15 minutes to prevent overbrowning. Set on a cooling rack for 10 minutes, then remove the cake from the pan and set upright to cool completely.

Melt the remaining ¼ cup butter in a saucepan over medium-low heat. Add the remaining ½ cup brown sugar and cook 2 minutes, stirring constantly. Add the remaining ¼ cup milk and bring to a boil, stirring constantly. Remove from the heat and stir in the remaining 1 teaspoon vanilla. Whisk in the powdered sugar until smooth, and immediately spread over the cooled cake; quickly sprinkle with the remaining ¼ cup pecans, pressing to adhere.

Slice and serve.

05/18/2026

Healthy and mmmmmmmmmmm

Try this amazing “clean” dirty rice for a dish that will have your friends and family begging for more!

This recipe features outrageous Cajun flavors with healthy ingredients. Don’t let the “healthy” part fool you, though, because this dirty rice is dynamite in a bowl.

A Louisiana favorite, dirty rice is one of the most well-known dishes in Cajun cuisine. The Cajun flavors are absolutely incredible, with the recipe calling for just the right amount of heat that your family wants.

It’s a guilt-free dish you’ll want to make again and again!
“Clean” Dirty Rice Recipe

Ingredients you will need:

1 cauliflower head, chopped
1 green pepper, diced
1 red pepper, diced
4 stalks celery, chopped
1 lb. ground chicken
3 C. rice and quinoa combo, cooked in chicken broth
1 can light kidney beans, drained
1 can tomato w/ green chilies
1 1/2 t. black pepper
1 T. Cajun seasoning
1 t. thyme
Hot sauce to taste

Saute cauliflower, peppers, and celery.

Jess stirs ingredients with a Rada Non-Scratch Spoon.

Brown ground chicken.

Jess browns ground chicken.

Combine sauteed vegetables with rice and quinoa mixture.

Jess combines rice and vegetables.

Add light kidney beans.

Beans are added to mixture.

Add tomato w/ green chilies.

Jess adds tomato.

Mix thoroughly.

Jess stirs well.

Add pepper, seasoning, thyme, and hot sauce. Stir and reheat, covered, on stovetop.

Jess adds spices and hot sauce.

Serve and enjoy this fantastic “clean” dirty rice dish!

A completed dish of healthy dirty rice.

“Clean” Dirty Rice Recipe

This recipe features outrageous Cajun flavors with healthy ingredients. Don’t let the “healthy” part fool you, though, because this dirty rice is dynamite in a bowl. A Louisiana favorite, dirty rice is one of the most well-known dishes in Cajun cuisine.

1 cauliflower head, chopped
1 green pepper, diced
1 red pepper, diced
4 stalks celery, chopped
1 lb. ground chicken
3 C. rice and quinoa combo, cooked in chicken broth
1 can light kidney beans, drained
1 can tomato w/ green chilies
1 1/2 t. black pepper
1 T. Cajun seasoning
1 t. thyme
Hot sauce to taste

Saute cauliflower, peppers, and celery.
Brown ground chicken.
Combine sauteed vegetables with rice and quinoa mixture.
Add light kidney beans.
Beans are added to mixture.
Add tomato w/ green chilies.
Mix thoroughly.
Add pepper, seasoning, thyme, and hot sauce. Stir and reheat, covered, on stove top.

05/06/2026

Sounds yummy!

Chef Ted with completed Cream of Asparagus soup.

Cream of Asparagus Soup

Try this amazing cream of asparagus soup for an appetizer or meal the whole family will love! Its soulful warmth and creamy, delicious flavors ensure that your whole family will eagerly go back for more!

2 lbs. of asparagus (snapped, tips trimmed (reserved))
1 small sweet onion (chopped)
1 quart whole milk
1 pint heavy cream
3/4 lb. butter, divided
4 tablespoons season salt (to taste), divided
1 tablespoon freshly cracked pepper (to taste)
1 tablespoon garlic powder (to taste)
2 tablespoons extra virgin olive oil

Cut the tips of 2 lbs. asparagus, setting them aside for later. Then cut the remaining asparagus into smaller pieces. Place remaining asparagus in pan.
Fine dice 1 small sweet onion. Place in pan with asparagus.
Add 2 sticks butter to pan.
Add 2 tablespoons seasoned salt to pan.
Over the stove, saute the vegetables in butter. Stir frequently.
Pour 1 quart whole milk into a blender. Add the asparagus and onions.
Blend the mixture.
Place the blended mixture into a clean pot. In a larger pot, place water. Place the smaller, mixture-filled pot into the larger pot to form a double boiler. Make sure bottom pan has plenty of water, and be sure not to let the bottoms of the pans touch. Heat.
In another pan, add 1 stick butter, 1 tablespoon seasoned salt, and asparagus tips. Saute asparagus tips in butter.
Add 1 pint heavy cream to mixture in double boiler.
Add sauteed asparagus tips to double boiler.
Add remaining seasoned salt, pepper, and garlic powder to taste. Stir while heating.
Remove from heat. Wait a moment so the soup can thicken. Serve and enjoy!

$Perfect for Cinco de Mayo!Taco Bowtie Pasta SoupCraving a hot, tasty, Mexican-themed dish with a fraction of the usual c...$

04/29/2026

Perfect for Cinco de Mayo!

Taco Bowtie Pasta Soup

Craving a hot, tasty, Mexican-themed dish with a fraction of the usual calories? This Taco Bowtie Soup will give you all of the flavor you crave and none of the usual guilt. This recipe makes taco soup easy!

1 medium medium onion, chopped
2 cloves garlic, minced
2 t. olive oil
3 C. beef or vegetable broth
1 15 oz. can 15 oz. black beans, rinsed and drained
1 14.5 oz. can diced tomatoes
1 1/2 C. picante sauce
1 C. uncooked bowtie pasta
2 t. chili powder
1 t. ground cumin
1/2 C. shredded cheddar cheese, optional
3 T. sour cream, optional

Add chopped onion, minced garlic, and 2 teaspoons olive oil to pot. Sauté for 3 to 5 minutes until ingredients are tender.
Add three cups beef or vegetable broth to pot.
Add 1 can (15 oz) of drained and rinsed black beans, 1 can (14 1/2 oz) dried tomatoes, 1 1/2 cups picante sauce, and 1 cup uncooked bowtie pasta to pot.
Add 2 teaspoons chili powder and 1 teaspoon ground cumin.
Mix and bring to a boil. Stir frequently. When boil is reached, put heat to low and simmer 10 to 12 minutes or until pasta is tender.
If desired, add 1/2 cup shredded cheddar cheese and 3 tablespoons sour cream. Serve and enjoy!

04/22/2026

Sounds Delicious!

Cheesy Mushroom Pull-Apart

INGREDIENTS (Serves 8)

2 T. plus ½ C. butter, divided
12 oz. fresh mushrooms, sliced
1 T. chopped fresh thyme
1 round loaf 7-grain bread, unsliced
8 oz. provolone cheese, thinly sliced
4 oz. American cheese, thinly sliced
½ C. diced green onions
1½ tsp. poppy seeds

DIRECTIONS

Preheat the oven to 350 degrees.

Melt 2 tablespoons butter in a medium skillet over medium heat. Add the mushrooms and cook 4 to 5 minutes, stirring often (mushrooms will give off moisture). Stir in the thyme and cook 2 to 3 minutes more. Set aside to cool.

Cut the bread into ¾ʺ slices in one direction without cutting through the bottom crust. Then cut the bread in the opposite direction using the same method to make cube-shaped pieces. Set the loaf on a large piece of foil. Insert pieces of provolone cheese between the cuts and then add the mushrooms and any juices, pressing some down into the loaf. Fill in the spaces with pieces of American cheese.

Melt the remaining ½ cup of butter in the microwave. Stir in the green onions and poppy seeds. Drizzle the mixture evenly over the bread and between the cuts. Wrap the loaf in foil and set it on a baking pan. Bake for 15 minutes. Open the foil to uncover the bread and bake about 12 minutes longer or until the cheese is melted.

Serve warm.

04/15/2026

A tasty dish you'll get hooked on!

Set your ordinary pasta dish aside and prepare this amazing Seafood Lasagna recipe!

Lasagna is one of the great comfort foods of the world, but even a classic can benefit from a new spin. In this case, we look to seafood to liven up an old favorite with bold new flavors. This Seafood Lasagna is sure to be a hit at the dinner table.

This outrageously tasty dish combines lasagna noodles, ricotta cheese, succulent shrimp, scallops, and a heavenly homemade Alfredo sauce. The whole family will absolutely love it!
Shrimp and Scallops Lasagna Recipe Video

Ingredients you will need for Alfredo sauce:

Chopped garlic
1/2 C. red bell pepper, chopped
1 stick butter
1/2 C. flour
1 qt. milk
1 C. Parmesan cheese
1/2 t. seafood seasoning
1/4 C. seafood stock (chicken stock or white wine can be substituted)
Lemon zest

Ingredients you will need to assemble the lasagna:

1/2 lb. shrimp, cooked and chopped
1/2 lb. scallops, sliced in half
1 T. lemon juice and lemon zest
Seafood seasoning
Green onion, chopped
Ricotta cheese
Parmesan cheese
Fresh basil, torn
Garlic cloves, chopped
Lasagna noodles, cooked

In a pan, melt butter and then add the chopped garlic and red pepper. Saute for a few minutes.

Jess mixes spices with Rada Non-Scratch Spoon.

Add flour and stir. Afterwards, add milk, Parmesan cheese, and seafood seasoning. As it cooks, add the seafood stock and lemon zest.

Jess stirs sauce.

Cut shrimp and scallops in half.

Jess chops shrimp with a Rada French Chef.

Place sauce on medium-low heat and add scallops. Stir. Then add shrimp. Stir.

Jess stirs shrimp and sauce with Rada Non-Scratch Spoon.

In a mixing bowl, combine the ricotta cheese, green onion, basil, salt, and pepper.

Jess adds ingredients to mixing bowl.

Layer the bottom of 9″ x 13″ pan with the Alfredo sauce. Try not to put any of the seafood on this bottom layer.

Jess mixes cheese sauce.

Layer the cooked lasagna noodles over first layer of sauce. Top with another layer of sauce.

Jess adds cheese sauce with Rada Non-Scratch Spoon.

Layer all of the ricotta cheese mixture on top of the Alfredo sauce.

Jess spreads cheese mixture with Rada Mixing Spatula.

Layer more noodles.

Jess places lasagna noodles on mixture.

Layer more sauce.

Jess spreads mixture.

Layer more noodles.

Jess adds another layer of lasagna noodles.

Layer the remainder of the sauce.

Jess adds cheese sauce to lasagna noodles.

Top with shredded Parmesan cheese.

Bake uncovered at 375 degrees for 20 to 25 minutes.

Jess adds shredded cheese to lasagna.

Let the Seafood Lasagna rest for a few minutes before slicing. Serve and enjoy!

Jess with completed Seafood Lasagna.

Shrimp and Scallops Lasagna

This outrageously tasty dish combines lasagna noodles, ricotta cheese, succulent shrimp, scallops, and a heavenly homemade Alfredo sauce. The whole family will absolutely love it!

Ingredients you will need for Alfredo sauce:
Chopped garlic
1/2 C. red bell pepper, chopped
1 stick butter
1/2 C. flour
1 qt. milk
1 C. Parmesan cheese
1/2 t. seafood seasoning
1/4 C. seafood stock, chicken stock or white wine
Lemon zest
Ingredients you will need to assemble the lasagna:
1/2 lb. shrimp, cooked and chopped
1/2 lb. scallops, sliced in half
1 T. lemon juice and lemon zest
Seafood seasoning, to taste
1 bunch Green onion, chopped
1 (15 oz.) container Ricotta cheese
3/4 cup Parmesan cheese
Fresh basil, torn
2 cloves Garlic, chopped
1 pound Lasagna noodles, cooked

In a pan, melt butter and then add the chopped garlic and red pepper. Saute for a few minutes.
Jess mixes spices with Rada Non-Scratch Spoon.
Add flour and stir. Afterwards, add milk, Parmesan cheese, and seafood seasoning. As it cooks, add the seafood stock and lemon zest.
Jess stirs sauce.
Cut shrimp and scallops in half.
Jess chops shrimp with a Rada French Chef.
Place sauce on medium-low heat and add scallops. Stir. Then add shrimp. Stir.
Jess stirs shrimp and sauce with Rada Non-Scratch Spoon.
In a mixing bowl, combine the ricotta cheese, green onion, basil, salt, and pepper.
Jess adds ingredients to mixing bowl.
Layer the bottom of 9″ x 13″ pan with the Alfredo sauce. Try not to put any of the seafood on this bottom layer.
Jess mixes cheese sauce.
Layer the cooked lasagna noodles over first layer of sauce. Top with another layer of sauce.
Jess adds cheese sauce with Rada Non-Scratch Spoon.
Layer all of the ricotta cheese mixture on top of the Alfredo sauce.
Jess spreads cheese mixture with Rada Mixing Spatula.
Layer more noodles.
Jess places lasagna noodles on mixture.
Layer more sauce.
Jess spreads mixture.
Layer more noodles.
Jess adds another layer of lasagna noodles.
Layer the remainder of the sauce.
Jess adds cheese sauce to lasagna noodles.
Top with shredded Parmesan cheese.
Bake uncovered at 375 degrees for 20 to 25 minutes.
Jess adds shredded cheese to lasagna.
Let the Seafood Lasagna rest for a few minutes before slicing. Serve and enjoy!

04/08/2026

Sounds Delicious!

Join Jess in the Rada Kitchen to learn how to make this Steak and Mushroom Pot Pie for an incredible meal you’ll never forget! A flaky pastry crust, juicy steak, buttery potatoes, and succulent mushrooms make this a wonderful dinner the whole family will love. Follow the written or video instructions below to make this wonderful dish.
Steak Pot Pie Recipe

Jess poses with a delicious slab or sirloin steak.

Ingredients you will need:

1 cup onions
1 package “baby bella” mushrooms, sliced
Rada Burger & Fry seasoning, to taste
2-3 lbs. sirloin steak
2 C. red wine
1 T. beef base
1 tsp. Worcestershire sauce
4 Yukon Gold potatoes, boiled and cubed
Parsley, chopped
Thyme
3 garlic cloves, chopped
Cracked black pepper
Puff pastry
Extra virgin olive oil
1 egg, beaten
1 T. cornstarch
Water

Preheat oven to 400 degrees. Add seasoning to 2-3 lbs. sirloin steak.

Jess seasons sirloin steak with the amazing Rada Burger & Fry Seasoning.

On a pan with extra virgin olive oil, cook sirloin steak 3 to 4 minutes on each side, forming a nice crust. It’s OK if the steak is a bit rare, as it will continue cooking in the oven. Once the steak is done, do not discard the liquids on the pan.

Jess pan-fries a delicious sirloin steak.

Chop 1 cup onions, 1 package “baby bella” mushrooms, and 3 garlic cloves.

Jess prepares mushrooms with the Rada French Chef knife.

In a pan coated with extra virgin olive oil, cook vegetables until onion and garlic are translucent.

Jess prepares mushrooms in a pan.

Stir as you cook.

Jess stirs mushrooms with the Rada Non-Scratch Spoon.

Cube 4 boiled Yukon Gold potatoes.

Jess slices potatoes with the Rada Super Parer.

Pour a small amount of red wine into the pan that was used to cook the steak and cook down for 2 to 3 minutes.

Jess cooks red wine.

Pour over vegetables.

Jess pours red wine over mushrooms.

Add another 1/2 to 1 cup red wine.

Jess adds more red win.

Add 1 tablespoon beef base and 1 teaspoon Worcestershire sauce to the vegetables and continue to cook.

Jess adds beef stock.

Slice the sirloin into good-sized chunks.

Jess cooks sirloin with a Rada Stubby Butcher.

Place the steak chunks into a bowl with the cubed potatoes.

Jess adds steak to potatoes.

Add thyme and black pepper to the vegetables, which by now have formed a gravy.

Jess adds seasoning to gravy.

Whisk together 1 tablespoon cornstarch and 1 tablespoon cold water and add the gravy.

Jess adds water to gravy.

Stir constantly and bring to a simmer until thickened.

Jess stirs gravy with the Rada Non-Scratch Spoon.

Add parsley.

Jess adds thyme to gravy.

Add potatoes and meat to the gravy. Combine.

Jess puts the steak and potatoes into the gravy.

Spread the mixture evenly in a 9″ by 13″ pan.

Jess adds meat to the Rada Rectangular Baker.

Cover with thawed puff pastry and brush with egg wash. Poke vent holes in the pastry. Bake for 45 to 50 minutes or until puffy pastry is puffed up, browned, and filling starts to bubble.

Jess uses the Rada Super Parer to poke holes in puff pastry.

Serve and enjoy!

Jess poses with a completed Steak Pot Pie.
Steak Pot Pie

A flaky pastry crust, juicy steak, buttery potatoes, and succulent mushrooms make this a wonderful dinner the whole family will love. Follow the written or video instructions below to make this wonderful dish.

1 C. onions
2-3 lbs. sirloin steak
Rada Burger & Fry seasoning, to taste
2 tbsp. extra virgin olive oil
1 C. yellow onion, chopped
1 pkg. “baby bella” mushrooms, sliced
3 cloves garlic, chopped
4 Yukon Gold potatoes, boiled
2 C. red wine
1 tbsp. beef base
1 tsp. Worcestershire sauce
Thyme
Cracked black pepper
1 tbsp. cornstarch
1 tbsp. water
Fresh parsley, chopped
Puff pastry, thawed
1 egg, beaten

Preheat oven to 400 degrees. Add seasoning to 2-3 lbs. sirloin steak.
In a skillet add extra virgin olive oil, cook sirloin steak 3 to 4 minutes on each side, forming a nice crust. It’s OK if the steak is a bit rare, as it will continue cooking in the oven. Once the steak is done, do not discard the liquids on the pan.
Chop 1 cup onions, 1 package “baby bella” mushrooms, and 3 cloves garlic.
In another pan pan coated with extra virgin olive oil, saute the mushrooms, onion, and garlic until tender and translucent, about 5 minutes, stirring as you cook.
Cube 4 boiled Yukon Gold potatoes.
Pour a small amount of red wine into the pan that was used to cook the steak and cook down for 2 to 3 minutes. Pour this mixture into the pan with the mushroom mixture. Add another 1/2 to 1 cup red wine.
Add 1 tablespoon beef base and 1 teaspoon Worcestershire sauce to the vegetables and continue to cook until slightly reduced.
Cube the sirloin and and add to the bowl of cubed potatoes.
Add thyme and black pepper to the mushroom mixture which should be somewhat reduced.
Whisk together 1 tablespoon cornstarch and 1 tablespoon cold water and add the mushroom mixture.
Stir constantly and bring to a simmer until thickened.
Add fresh chopped parsley to your liking. Add potatoes and meat to the gravy. Combine.
Spread the mixture evenly in a 9″ by 13″ pan.
Cover with thawed puff pastry. Brush the pastry with beaten egg. Poke vent holes in the pastry. Bake for 45 to 50 minutes or until puffy pastry is puffed up, browned, and filling starts to bubble.
Serve and enjoy!

04/01/2026

Great party starters!

Pepperoni Pizza Puffs

Be the hit of the next party with these quick and easy pepperoni pizza puffs. These appetizers are great at any number of different events. They are easy to make and in no time at all you will have a great snack. Even better, kids love them!

3/4 C. flour
1 (3 oz.) pkg. pepperoni slices, chopped
3/4 t. baking powder
1 T. Italian Seasoning
1 C. shredded Italian cheese blend
3/4 C. milk
1/4 C. grated Romano cheese
1 egg, beaten
1/2 C. pizza sauce

Preheat oven to 375°. Spray 28 mini muffin cups with nonstick cooking spray; set aside.
In a large bowl, stir together flour, baking powder, and Italian seasoning.
Whisk in milk and egg.
Stir in chopped pepperoni, Italian cheese blend and Romano cheese; let stand about 15 minutes, then stir again.
Divide mixture evenly among greased mini muffin cups. Bake for 20-25 minutes or until golden.
Serve with warm pizza sauce.

03/25/2026

Always a favorite!

Break out of the ordinary by preparing these outrageous Southwest Chicken Mushrooms! Featuring mushrooms topped with chicken and cheese, it’s a dish the whole family will love.
Southwest Chicken Mushrooms Recipe

Ingredients you will need:

4-5 large portabella mushroom caps
2 C. cooked chicken breast with Mexican seasoning, sliced
2 green onions, chopped
1 poblano or jalapeno pepper, diced
2 t. garlic, chopped
1 small container heavy whipping cream
1 t. smoked paprika
1 t. Southwest seasoning
Queso cheese, shredded
Extra virgin olive oil
1 lb. mini sweet peppers

Combine all ingredients in a bowl except for mushroom caps and sweet peppers.

Chicken is mixed with ingredients.

Heat peppers over medium-high heat until skin is charred.

Mini sweet peppers are prepared with a Rada Non-Scratch Spoon w/Holes.

Add portabella mushroom caps.

Portabella mushroom caps are placed in a pan.

Spoon filling onto caps. Turn heat down to medium, cover, and cook for 7 minutes.

Filling is placed on top of portabella mushroom caps.

Serve and enjoy!

Mushrooms are prepared in pan.

Southwest Chicken Stuffed Mushrooms

Break out of the ordinary by preparing these outrageous Southwest Chicken Mushrooms! Featuring mushrooms topped with chicken and cheese, it’s a dish the whole family will love.

4-5 large portabella mushroom caps
2 C. cooked chicken breast with Mexican seasoning, sliced
2 green onions, chopped
1 poblano or jalapeno pepper, diced
2 t. garlic, chopped
1 small container heavy whipping cream
1 t. smoked paprika
1 t. Southwest seasoning
Queso cheese, shredded
Extra virgin olive oil
1 lb. mini sweet peppers

Combine all ingredients in a bowl except for mushroom caps and sweet peppers.
Heat peppers over medium-high heat until skin is charred.
Add portabella mushroom caps.
Spoon filling onto caps. Turn heat down to medium, cover, and cook for 7 minutes.
Serve and enjoy!

03/10/2026

Great way to start the day!

Breakfast Sweet Potatoes

INGREDIENTS (Makes 8)

4 sweet potatoes
6 brown ‘n’ serve sausage links, sliced
5 eggs
Salt, black pepper & red pepper flakes to taste
Shredded cheddar cheese
Mini bell pepper slices
Maple syrup

DIRECTIONS

Preheat the oven to 400°. Line a rimmed baking sheet with foil and coat the foil with cooking spray. Pierce each sweet potato several times with a fork and place them on the prepped baking sheet. Bake for 45 minutes or until tender. Set the sweet potatoes aside, but do not turn off the oven.

When they’re cool enough to handle, cut the sweet potatoes in half lengthwise and scoop out the inside, leaving a ¼ʺ- to ½ʺ thick shell. Set the shells on the baking sheet, cut side up. You won’t use the removed sweet potato for this recipe.

Put the sausages and a little water in a skillet over medium heat. Whisk together the eggs, salt, pepper, and red pepper flakes until well mixed; pour them into the skillet with the sausage slices. Cook until the eggs are done, stirring occasionally.

Stuff the egg mixture into the sweet potato shells, sprinkle with as much cheese as you like, and bake 5 minutes longer or until the cheese melts.

Top with mini pepper slices and serve with maple syrup.

Done and delicious.

Rada Cutlery: O'Dare Resellers

06/18/2026

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