09/25/15
pear, prosciutto, gorgonzola English Muffin Pizza Recipe

Bays English Muffin Pizzas – Day 3 (The Hipster)


pear, prosciutto, gorgonzola English Muffin Pizza Recipe

Here it is, the last of three English Muffin Pizza recipes using the amazing Bays English Muffins I was given at the International Food Blogger’s Conference, last week.

First we looked at my favorite slice of heaven, The Caprese English Muffin Pizza (middle) yesterday we hung loose with the classic Hawaiian (bottom)…

Bays English Muffin Mini Pizzas

Today, let’s look at the undisputed king of cool, a killer mini pie that I have lovingly dubbed…

The Hipster

(You know how the hipster burnt his tongue? He ate the pizza before it was cool.)

Now, I don’t consider my wife to be a hipster in any way, shape, or form, but this is her numero uno English Muffin pizza! It also makes a killer grilled cheese sandwich!

Pear, prosciutto, and Gorgonzola English Muffin Pizza recipe

4 Bays English Muffins, sliced down the center
4 Tbs olive oil
1 Tbs Italian seasoning
Dash of salt and pepper
8 lg. fresh mozzarella medallions, halved
8 thin slices Asian pear
1 cup Gorgonzola cheese, crumbled
1/2 cup sliced prosciutto, chopped
1/2 cup shredded mozzarella
8 tsp. candied walnut crumbles

Preheat your broiler.

Broiling English muffins for mini pizzas

Toast the Bays English muffins under the broiler until lightly browned, flip and repeat.

Arrange the muffins cut side up on a foil lined baking sheet.

Combine oil, Italian seasoning, salt & pepper, and whisk. Brush cut side of each muffin with oil mixture, and top (in order) with:

Mozzarella medallions (2 each)
Asian pear slices (1 each)
Equal amounts gorgonzola
Prosciutto
Shredded mozz
Candied walnut crumbles

pear, prosciutto, and Gorgonzola English Muffin pizza recipe

Return the pizzas to the broiler for a few minutes, until the cheese has melted, and turns slightly golden.

Serve immediately

Enjoy!

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.

 

09/24/15
Caprese English Muffin Pizza Recipe

Bays English Muffin Pizzas – Day 2

Okay, so yesterday we talked about the yummy Bays English Muffins that I was given at last week’s International Food Blogger’s Conference, and we looked at my favorite pizza recipe, The Caprese.

Today, let’s throw on those Aloha shirts and grind on a classic favorite…

Hawaiian English Muffin Pizza Recipe

The Hawaiian

4 English Muffins, sliced down the center
1 cup marinara
2/3 cup shredded mozzarella, plus 4 Tbsp.
1/3 cup shredded medium cheddar
8 Tbsp. diced cooked ham
8 Tbsp. crushed pineapple, drained
Salt & Pepper
Red pepper flake (optional)

Preheat your broiler.

Hawaiian English Muffin Pizza Recipe
Combine cheeses, and set aside 1/3 for topping.

Toast the Bays English muffins under the broiler until lightly browned, flip and repeat.

Arrange the toasted muffins cut side up on a foil lined baking sheet.

Broiling English muffins for mini pizzas

Spoon a scant Tbsp. of sauce over each, and top (in order) with:

1 cup shredded mozzarella
Ham
Pineapple
Salt & pepper
Remaining cheese
Red pepper flake (opt)

Hawaiian English Muffin Pizza Recipe

Hawaiian English Muffin Pizza (bottom row)

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.

 

Hawaiian English Muffin Pizza Recipe
Return the pizzas to the broiler for a few minutes, until the cheese has melted, and turns slightly golden.

Serve immediately

Tomorrow, the undisputed king of cool…pear, prosciutto, and Gorgonzola…The Hipster.

English muffin pizza with pear, prosciutto, and Gorgonzola

09/23/15
Caprese English Muffin Pizza Recipe

Bays English Muffin Pizzas – 3 Ways

Bays English Muffin Pizza Recipe

I was given a lovely package of Bays English Muffins at last week’s International Food Blogger’s Conference (consider that my disclaimer, big brother…) and my very first thought was English Muffin Mini Pizzas!

Bays English Muffins

From Bays website:

Since 1933, Bays has consistently delivered on its promise to serve the best English muffins in the world. First sold by the dozen in brown paper bags, the muffins were hand-delivered to bakeries, restaurants, hotels and private clubs. Soon Americans made Bays English muffins a necessary breakfast staple. Bays English Muffins are sold in the refrigerated dairy cases of major grocery stores. All muffins are made to order, and leave the factory within 24 hours of their baking to be shipped across the country in refrigerated trucks.

Bays English Muffin Pizzas – 3 Ways

Today, let’s look a MY all time favorite pizza, hands down…

Caprese English Muffin Pizza Recipe

The Caprese

Serves 4 with a side salad or 8 heavy appetizers.

Based on the traditional and popular Italian Insalata Caprese (Salad of Capri) Caprese is a simple layering of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. The colors of these three ingredients were combined to resemble the colors of the Italian flag (red, white, and green).

4 English Muffins, sliced down the center
1 cup fresh marinara
8 lg. fresh mozzarella medallions, halved
16 fresh basil leaves, stemmed and torn
16 small cherry tomatoes, halved
1/2 cup shredded mozzarella
Dash of salt

Preheat your broiler.

Toast the Bays English Muffins, on the middle oven rack, under the broiler until lightly browned, flip and repeat to brown bottom. (If you skip this step, you’ll get soggy crust).

Broiling English muffins for mini pizzas

Arrange the muffins cut side up on a foil lined baking sheet.

Bays English muffin Caprese mini pizzas

Caprese English Muffin Pizza (Middle Row)

Spoon a scant Tbsp. of sauce over each, and top (in order) with:

Mozzarella medallion halves (2 each)
Tomato halves (4 each)
Fresh basil
Sprinkle of shredded cheese
Dash of salt

Caprese English Muffin Pizza Recipe

Return the pizzas to the broiler for a few minutes, until the cheese has melted, and turns slightly golden.

Serve immediately

Coming up…the classic Hawaiian English Muffin pizza, and my own pear, prosciutto, and Gorgonzola “Hipster Pizza!”

Stay tuned!

-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.

 

09/22/15

Philippines Outreach Update

Philippines Outreach Trip

 

 

 

 

 

 

 

 

 

Hey everyone,

Just wanted to say “Thank YOU!” again to all of our awesome supporters who have contributed to our MY KITCHEN Outreach Program over this summer, including at our pop-up restaurant last week!

The reason for this message is to let you know that, for those of you who have contributed so generously to our Philippines Outreach Trip (cooking for the kids at the local Foursquare feeding shelter, and teaching volunteers to teach our classes for kids in the years to come), that we are, unfortunately, going to have to postpone our November outreach trip to the Philippines due to lack of funds, until sometime in 2016.

We wanted to let you know that, if you have contributed to this trip, all of those funds will be saved until we are able to cover the full costs.

Thank you again for your generosity, and for helping us help kids!

Chefs Perry, Terry, and Chris

PS – You can read more about out Philippines outreach plan, on the Portland Tribune’s page, here.

09/16/15

Pho Deviled Eggs (a Le Couteaux Trois recipe)

Pho Deviled Eggs

Photo: Sarah Bjorklund. Used by permission.


One of my new all-time favorite appetizers, and a big hit at last week’s pop-up dinner fundraiser.

Pho-bo Deviled Eggs

Chef Perry Perkins

4 eggs, hard boiled and peeled2 cups strong pho bo (beef) stock, instant* or homemade
1/4 cup Best Foods mayo
1 tsp ground cilantro
1 tsp ground Thai basil
1/2 tsp ground ginger
2 tsp. lime juice
1/2 tsp. each: sea salt & black pepper

Toppings:

1/4 cup Fresh cilantro, chilled and chopped
1/4 cup Fresh Thai basil, chilled and chopped
1/4 cup Fresh mung bean sprouts, chilled
2 tsp. minced jalapeno (optional)

Directions

Boil and peel eggs. Shock in ice water, peel.

Place peeled eggs in a container, cover with Pho stock. Refrigerate 1-3 weeks in the fridge. (The longer, the stronger) I did 3 weeks.

Split eggs and carefully remove the yolks. Set the white (well, brown) halves aside.

Mix all other yolks, mayo, ground cilantro, ground basil, ground ginger, lime juice, salt and pepper in a bowl, and whip with an electric mixer, adding additional mayo (if needed) until the mixture is smooth and creamy.

Toss all topping ingredients together in a chilled bowl.

Spoon or pipe egg mixture into halved whites, top with 1/4 cup of the mixed toppings, and serve.

Number of Servings: 4

*For instant pho bo stock, use 1/2 of the amount of water listed in the pkg. direction. Instant or canned Pho base is available at most Asian groceries.

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.

 

09/14/15

First fundraiser a smashing success!

My Kitchen Outreach Dinner

Wow…just WOW.

Was that an amazing night, or what? Our first major MY KITCHEN Outreach fund-raiser dinner was a huge success!

Thanks to our amazing crew of volunteers, we served 15 tapas courses for 60 guests (do the math!) and everyone had a wonderful time!

(Btw – we’re still taking online contributions, here!)

Dishes included:

Appetizers
“Bacon, Eggs, & Toast” ~ Pho-bo Deviled Eggs ~ Pinchos Morunos

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IMG_5380 (800x600)
Soup
Pork Belly Miso Consume

Pork Belly Miso (600x600)

Entrees
Ono Ono Seared Ahi ~ Prawns & Mushrooms Risotto ~ French Onion “Soup & Salad”

Seared Tuna (600x600)

Shrimp & Mushroom Risotto (600x600)

Soup & Salad (600x600)
Flank Steak with Roasted Root Veggies ~ Sake-Soy Manilla Clams ~ Lamb Wellington,

Flank Steak with Vinegar Roasted Root Veggies (600x600)

Sake Soy Clams with Tobiko (600x600)

11150606_10205214909754816_1123677052579322191_n

Desserts
Chocolat Banane de Glace, Sweet Goat Cheese with Pear, Mayan Chocolate Pot de Crème

Red Bosch Pear with Goat Cheese & Honey (600x600)

Chocolate Pot de Creme (600x600)

Special thanks to these amazing companies and individuals who donated items for our silent auction and raffle tables:

10392499_1657516027797915_2112504527440360968_n (800x440)

Bob’s Red Mill
Burnin’ Love BBQ
Cabot Cheese
California Olive Ranch
Karen Streelman, Massage Therapist
La Caja China
Lardo
Mary Kay (Rep. Jamie George)
Paley’s Place
Patricia Marie Accessories
Skamokawa Farmstead Creamery
SousVide Supreme
Steven Raichlen, Author
Victory Faith Church
Yoshidas

Thank you all SO much for helping us help kids!

Have you picked up your copy of the MY KITCHEN Outreach Cookbook? 100% of proceeds support our classes and outreach meals! Order it here!

Oh, and if you didn’t make it to this dinner, we’re doing it again in January, the theme: “Julia Child’s France.”

See you there!

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.

09/7/15

Three Cheese Grilled Chicken with Southern Succotash

three cheese chicken with Southern Succotash


A fall favorite from my Southern roots…

– Chef Perry
Three Cheese Chicken with Southern Succotash (6a)

Succotash (from Narragansett Indian word msíckquatash, meaning “boiled corn kernels”) is a dish consisting primarily of corn and lima beans. Other ingredients may be added including tomatoes and green or sweet red peppers.

Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States. Succotash is a traditional dish of many Thanksgiving celebrations in New England as well as in Pennsylvania and other states.

In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash.

Three Cheese Grilled Chicken & Southern Succotash

Yield: Serves 4       Active Time: 15 min.     Total Time: 40 min.


  • 1/2 cup shredded Italian 3-cheese
  • 2 cup baby arugula
  • 1+ tbsp. olive oil
  • Salt
  • 2 tbsp. seasoned salt
  • Vegetable oil, for the grill
  • 2 cup lima beans, thawed
  • 4 med yellow squash, diced
  • 2 cup corn kernels
  • 2 cup cherry tomatoes, halved
  • 2 lime, juiced
  • 4 skinless, boneless chicken breasts (6 oz each)
  • 8-12 toothpicks

Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Lay out arugula on a cutting board, creating a single layer “bed” for every chicken breast you’re cooking.

Divide the cheese equally among the arugula and roll them up tightly, tucking in the ends (pretend you’re rolling a cigar).  Stuff with the arugula roll into this pocket, and “Pin” the pocket closed with 2-3 toothpicks.

Brush with olive oil and season with salt and the Cajun spice blend. For grilling: Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.


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.

 


 

Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes.

Remove from the heat and stir in the lime juice and sprinkle with black pepper.

Slice the chicken and serve with the succotash.

09/5/15

MY KITCHEN Outreach Cookbook…and a sneak-peek recipe!


MY KITCHEN CookbookHERE IT IS!

It’s amazing what you can accomplish when you give up sleep!

:)

The MY KITCHEN Cookbook & Class Syllabus is now published and available for purchase. 100% of sales goes to the outreach program, and for every book you purchase, we can provide two, for free, to our students.

The cook book includes the lessons and recipes that we teach in our six-class course, as well as some great dishes that the kids created themselves!

Huge THANK YOU to Amy J Roloff for the amazing Foreword, and to all of our heroes at Sparks of Hope, My Father’s House, A Community Shelter, Inc., Impact NW, and The Father’s Heart Street Ministry, and North Creek – The Coffee Church for giving us the opportunity to do what we love!

You can order your copies at our secure website, here!

Thanks and please share!

-Chef Perry

PS – Makes great Christmas presents! :)

Sneak-Peek Recipe…

egg_salad_appetizerPepperoni Egg Salad Appetizer

How to read and write a recipe is a major focus of our MY KITCHEN Outreach Program, Each class, we encourage our students to take the basic recipe we give them and, using ingredients from our “pantry table” create their own unique version of that dish.

This was one of my personal favorites, that one of the girls in class created, and one we used for the class final, where we prepare and serve a five-course dinner for parents and case-managers.

This is an amazing appetizer!

2 hard-boiled eggs, chopped (see our recipe: “How to cook Perfect Boiled Eggs!”)
2 ½ tsp. yellow mustard
2 ½ Tbsp. Mayonnaise
pinch each: salt & pepper
2 ½ tsp. sweet pickle relish
2 oz. pepperoni, chopped
1 Tbsp. fresh parsley, chopped
Black olive slices
Crackers
Combine eggs, mustard, mayo, salt & pepper, relish, and pepperoni, and mix until smooth.

Refrigerate, covered, at least two hours (overnight is best).

Spoon 1 Tbsp. of egg mixture onto each cracker, top with 2 olive slices, and sprinkle with fresh chopped parsley.

Serve immediately.

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.