World’s Greatest 3-Berry Cobbler

DinnerandDanceWe had a great time cooking for the Tualatin Grange’s Centennial Dinner and Dance this weekend.

Helped raised money for a great cause, doing what we love to do!

Got lots of great comments on this super-simple dessert, so here’s the recipe…


-Chef Perry

PS – I’m having a little fun with that subject line…a bit of an inside joke with some fellow food-bloggers. Seriously though, this is the best (and easiest)  cobbler I’ve ever had! – P


Chef Perry’s Super Easy 3-Berry Cobbler
1/2 cup butter
1 1/2 cups A/P Flour
2 cups. sugar, divided
1 1/2 Tbsp. baking powder
2 Tbsp. pure vanilla extract
1/8 tsp. salt
2/3 cup milk
16 oz. mixed berries (marion, raspberry, blueberries)
1/4 cup raw sugar (the coarse stuff)

IMG_0320 - CopyPreheat oven to 350F.

Melt butter in a 2 qt. baking dish. Mix the flour, 1 1/2 cups of sugar, baking soda, vanilla, and salt. Add milk and stir until smooth.

Pour batter over the melted butter, don’t stir.

In a separate bowl, combine berries and remaining sugar, and spoon over the batter.

Bake 45 minutes, or until the batter has raised and turned golden brown. Then sprinkle with raw sugar, cover and bake an additional 20 minutes.

Serve with vanilla bean ice-cream, or homemade whipped cream.

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Chicken Enchilada Make-Over


hautemealz.com member Stephanie wrote me to ask…

“Hi Hautemealz, for Cinco De Mayo I went off the Hautemealz plan a revived a family favorite, Chicken Enchiladas.  Before going back to my tried and true recipe that I clipped from a magazine ad years ago, I reviewed a number of recipes on line.  What I found was  many of the recipes on-line were more complicated and not healthier.  I moved forward and  whipped up a batch of enchiladas.  They were good, but they seemed sort of, I don’t know, boring.  This got me wondering if Hautemealz would have a way to take them up a notch (while keeping it simple) and maybe even make them a little better on nutritional value.  I know Hautemealz has spoiled me –  now I expect  healthy food with excellent flavor for my family. “

So, I took a look at the recipe and was pretty sure that we could whip up just as good of a recipe, or better, and make it healthier at the same time. Here were the nutritional stats for the original recipe, which included a can of cream of chicken soup (see the sodium count? Be afraid…)

Original Chicken & Cheese Enchilada Stats

Here’s what we came up with, which, if I say so myself, is freakin’ awesome!

We shaved 170 calories off each serving, cut the fat almost in half, and reduced the sodium to less that 1/5th of the original recipe! Even managed to bump up the protein a bit (see stats, below.) All that, and I think it tastes even better than the original!

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

Chef Perry’s Chicken & Cheese Enchiladas

2 Tbsp. butter
2 Tbsp. flour
1 1/2 cups chicken stock*
1/4 cup Greek yogurt
1/4 cup crema (Mexican sour cream)
1 1/2 cup green enchilada sauce, divided
1/2 cup chopped green chilies
12 oz. chicken breasts, cooked and shredded
1/2 cup shredded Mexican-blend cheese, divided
1/4 cup lowfat cottage cheese
1/2 tsp each: ground cumin & chili powder
6 flour tortillas (6-inch)
1 green onion, sliced (about 2 Tbsp.)

* If you don’t have time to make your own chicken stock, combine 2 tsp. Better than Bullion Low Sodium chicken base with 1 1/2 cups of hot water.

Heat the oven to 350F.

In a bowl, combine shredded chicken, 1/2 of Mexican blend cheese, cumin and chili powder. Mix well and chill.

Pour 2/3 of the green enchilada sauce onto a plate (you may need to do this in stages) and dredge a tortilla through it (both sides).

Divide the chicken mixture among the tortillas.  Roll up the tortillas and place seam-side down in a greased 9×13 baking dish. Repeat for all remaining enchiladas, adding sauce to the plate as needed.

Heat a skillet to medium, melt the butter, and stir in the flour. Cook 2 minutes, stirring, until just starting to color and smell nutty. Add chicken broth and whisk until smooth, thick and bubbly (do not boil). Reduce heat to medium low, and stir in crema, yogurt, remaining enchilada sauce, and the green chilies.  Cook 1 minute, stirring.

Pour the sauce evenly over the enchiladas and top with remaining cheese and green onions.

NOTE: You can cook your enchiladas now, and they’ll be great. For NEXT LEVEL enchiladas however, cover your baking dish with plastic wrap and let your enchiladas chill over night (up to 24 hours). Set them on the counter about an hour before cooking, then replace the wrap with foil, and proceed with the directions…

hautemealz Chicken & Cheese EnchiladasBake 25 minutes, covered with foil, the broil until highest setting for 3 minutes, until starting to brown (watch carefully).

Remove from oven, allow to rest 10 minutes, and then serve.

FYI…a little of our Fresh Pepper Pico de Gallo makes a lovely garnish for this dish.

NOTE: If you prefer red enchiladas, simply replace the green enchilada sauce for red, and replace the chopped green chilies with 1/3 cup of fire-roasted tomato salsa (I strongly recommend picking this up fresh at a Chevy’s restaurant.)


-Chef Perry

PS – Got a recipe you’d like made-over? Email it to me at hautemealz@gmail.com



Au Gratin Breakfast Haystacks

Au Gratin Haystacks

Next time you make scalloped potatoes, or potatoes au gratin, and have leftovers (I know, that doesn’t happen often at my house either, so I make a bigger batch on purpose)…save the extra for my Au Gratin Haystacks the next morning.

Super easy to make, just heat equal parts butter and oil (about 1 tbsp. each) – I like grapeseed oil – in a non-stick skillet over medium heat and add a heaping serving spoon of room temp leftover potatoes au gratin to the hot oil.

I’ll usually zap them for a quick minute first to get the chill from the fridge off of them.

Let the potatoes fry for a few seconds, then press down gently with a spatula until flattened a bit. The crisper you want it, the flatter it needs to be.

Personally, I still like some soft potatoes in the middle.

Fry until golden brown and crisp, then flip and fry the second side. Serve with a sunny-side up, or over-easy egg on top, along with your pig-parts of choice.

Lovely stuff!

-Chef Perry

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.



International Food Blogger Conference 2013 – Seattle

IFBC Screen Shot

Ever wonder what the chefs here at hautemealz.com do when we’re not writing and testing new recipes for your weekly meal plans?

Well, last weekend, Chef Chris and I hopped a train up to Seattle to spend three days at the 2013 International Food Blogger Conference!

We had a fantastic time, met a lot of wonderful people, and even learned some new tricks (old dogs that we are) that we’ll be passing along to you in the next few weeks. Make sure to check out our posts on the Cocktails we came up with from our goodie bags, as well as my recipes for the Toasted Coconut Mallow S’mores, Candied Pecan Banana Muffins, and Farro & White Bean Salad.

Want to take the hassle out of meal planning? Check out our free weekly meal plans and shopping lists! 

Here’s our video review of the the 2013 International Food Blogger Conference!

– Chef Perry