07/22/16
Easy Mac & Cheese recipe

Basic Mac & Cheese (cooking with kids)

Easy Mac & Cheese recipe

This is a great, simple recipe to cook with your kids!

Basic Mac & Cheese
1 lb elbow macaroni
Butter
3 cups half & half
18 oz of American cheese, shredded
12 Ritz cracker
Salt, pepper, and smoked paprika to taste

Heat oven to 350F and generously butter a 9 x 13 pan.

Easy Mac & Cheese

Add 1/3 of the pasta to the pan, pour over 1 cup half & half, and cover with 1/3 of the cheese.

Repeat twice more.

Easy Mac & Cheese recipe
Put the crackers in a zip bag with spices and crush to crumbs. Cover the top layer of cheese with crumbs.

Easy Mac & Cheese recipe
Bake 40 minutes or until bubbly.

Easy Mac & Cheese recipe

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07/20/16
Classic Ham & Cheddar Omelet Recipe

The Classic Ham & Cheese Omelet

Classic Ham & Cheddar Omelet Recipe


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According popular legend of the omelette became popular when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières.

Napoleon feasted on a local specialty, an omelette, prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.

    3 free-range eggs, room temp.
    2 Tbsp. butter
    1 oz sharp cheddar
    1 thick slice ham, diced
    2 Tbsp. sauteed onions
    salt and freshly ground black pepper
    1 tsp. garlic, minced
    1 Tbsp freshly chopped cilantro

Gently beat the eggs together in a mixing bowl and season, to taste, with salt and pepper.

Classic Ham & Cheddar Omelet recipe

Saute onions and garlic with half of the butter, salt and pepper. When onion soften, add diced ham and cook just long enough to heat through. Set aside.

Classic Ham & Cheddar Omelet recipe



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Heat the butter in a frying pan until foaming. Pour in the eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked center of the omelette. Cook again, until the omelette has set further, then push those set parts into the center of the omelette again.

Repeat the process until the eggs have just set but the omelette is still soft in the center.

Put the cheese and three-quarters of the ham in the center of the omelette and cook until the cheese has melted.

Classic Ham & Cheddar Omelet recipe

Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom.

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.

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Tilt the pan to slide the eggs to the end, and gently flip to tri-fold your omelet, then remove the pan from the heat and tilt it slightly to move the omelette back to the edge of the pan. Slide the omelette onto a serving plate. Sprinkle over the cilantro and serve with multi-grain toast.

Classic Ham & Cheddar Omelet

To take this recipe to the next level, place the uncut ham in your Traeger or smoker for 20 minutes prior to making your omelet.

Enjoy!

Chef Perry
MY KITCHEN Outreach Program
www.joinmykitchen.com



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07/18/16
The best Curry Salmon Recipe

Chef Perry’s Salmon Curry with Yellow Couscous

The best Curry Salmon Recipe

Chef Perry’s Salmon Curry with Yellow Couscous

1 tbsp whole cumin seeds
1 tbsp whole coriander seeds
1 tsp whole black peppercorns
2 tsp whole mustard seeds
2 tsp chili flakes
1 tsp garam masala
1 tsp ground turmeric

For the Curry:

1/4 cup Peanut oil
1 yellow onion, chopped
6 Roma tomatoes, fire roasted and diced fine
4 cloves garlic, minced
2 green chilies, minced (Opt)
2-inch piece of ginger, minced
1/2 cup coconut milk
1 1/2 pounds salmon cutlets

Directions:

Roast tomatoes (whole) on your grill or under the broiler at high heat, turning as each side starts to blacken. Cool, chop, and add a sprinkle of sea salt.

Prepare the spice mix: combine the whole cumin, coriander, peppercorns, mustard seeds, chili flakes, garam masala, and turmeric in a bowl and scatter into a pre-heated dry skillet. Stir or toss constantly until toasted (you’ll begin to smell the spices as they release their oils. Place still-warm spices into a spice grinder or mortar & pestle; grind the spices to a fine powder; set aside. One of the readers recommended for me to check out the best vacuum sealers by VacuumSealerResearch and the reason why I write about this here is because I recommend to use vacuum sealer. Check out their reviews and why you should use vacuum seal your food.

Do NOT use pre-ground spices for your curry…this little bit of extra effort is so totally worth it.

Heat the 1 Tbsp. of oil over medium-low heat in a large, heavy pan – add the onions, and fry until golden brown. Place the onions into a food processor and grind to a paste. Wipe the pan clean, and heat another tablespoon or two of oil over medium heat. Add the garlic, and ginger and fry for a few minutes.

Add the puréed onion, peppers (opt) and roasted tomatoes. Bring to a simmer and cook the sauce, stirring occasionally, for 15 to 20 minutes.

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.

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Add the spice mix and coconut milk, and stir until fully combined. Nestle the salmon pieces into the sauce – cover with a lid, and allow to cook for 4 to 5 minutes. Flip the salmon, cover again and cook for another 3 to 4 minutes, or until the salmon is cooked-through and the sauce is nice and thick.

Serve on a thick bed of yellow rice, and spoon additional curry over the fish.

Yellow Couscous
This is the best rice I’ve ever had, everything else is dead to me. (Okay, slight exaggeration, but…’nuff said.)

2 cups dry couscous
3 cups chicken broth
1 tsp turmeric
½ Tbsp minced garlic
¼ tsp ground cumin
⅛ tsp cinnamon
1 whole bay leaf
2 Tbsp butter

Melt the butter with turmeric, garlic, cumin, and cinnamon in a pot over medium heat, stirring until the butter has melted.

Add the couscous to the pot. Stir and cook over medium heat to slightly toast the spices (about 1 minute).

Heat one burner on high, and a second on it’s lowest setting. Add 3 cups of chicken broth and one bay leaf to the pot. Place a lid on top, place over the hotter burner, and bring the pot to a simmer.

As soon as it reaches a full boil, move the pot to the lower set burner and let it simmer (lid on) for 20 minutes.

Turn the heat off and allow to rest (lid still on) for another 10 minutes. Fluff with a fork and serve!

07/16/16
The Ultimate Caprese Grilled Cheese Sandwich

The Ultimate Caprese Grilled Cheese Sandwich

The Ultimate Caprese Grilled Cheese Sandwich

The Ultimate Caprese Grilled Cheese SandwichI love Cabot cheese. I think you KNOW that I love Cabot cheese.

As a member of their “Cheese Board” (get it?) I get regular deliveries of cheesy goodies on my doorstep. Which, let’s face it, is pretty freakin’ awesome.

Recently, this box from Heaven contained a cheese I hadn’t tried before. A “Tomato-Basil” Cheddar.

Now, another thing I love is all things caprese (tomato/mozzarella/basil), so when I saw this lovely block of white cheddar labeled “Tomato-Basil”, it didn’t event require a second thought…

What could possible be better for the Ultimate Caprese Grilled Cheese Sandwich?

Yeah, it rocked.

Oh, and if you can find this “Everything” Italian bread…it was amazing!

Chef Perry
MY KITCHEN Outreach Program
www.joinmykitchen.com

The Ultimate Caprese Grilled Cheese Sandwich

The Ultimate Caprese Grilled Cheese Sandwich
4 thick slices of rustic artisan bread (your choice)
3.5 oz Cabot Tomato Basil Cheddar Cheese (sliced ½ inch thick)
1 firm beefsteak tomato, sliced
10 fresh basil leaves, roughly chopped
1-2 Tbsp. butter, melted
Coarse sea salt, to taste

Brush each sliced of bread (both sides) with a little olive oil.

The Ultimate Caprese Grilled Cheese Sandwich

Layer 2 pieces of the bread with cheese slices and chopped basil.

The Ultimate Caprese Grilled Cheese Sandwich

Pre-heat a nonstick pan over medium-low heat, and drizzle with a melted butter. Grill sandwiches until golden brown, add tomato, and sprinkle with coarse sea salt, to taste.

The Ultimate Caprese Grilled Cheese Sandwich

Top both pieces with remaining bread, flip and grill until cheese has melted.

DO NOT cover the pan with a lid to melt cheese, it will make your bread soggy!

 Caprese Grilled Cheese Sandwich


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To serve, cut in half and serve hot, maybe with a drizzle of reduced balsamic vinegar.

The Ultimate Caprese Grilled Cheese Sandwich

07/15/16
Garlic Parmesan Baked Chicken Wings

Garlic-Parmesan Baked Chicken Wings

Garlic Parmesan Baked Chicken Wings

Chicken wings, baby…do I really need to say more?

Wings are, my second-favorite piece of the bird (sorry, nothin’ beats the Pope’s Nose).

Without the greasy heaviness of a deep-fried wing, things wings go just as well with a nice pilsner or a glass of white wine.

Enjoy!

Chef Perry
MY KITCHEN Outreach Program
www.joinmykitchen.com

Garlic-Parmesan Baked Chicken Wings
2 tsp spicy Italian seasoning
1 cup fine breadcrumbs
1/2 tsp chili powder
1 tsp sea salt
2 1/2 pounds chicken wings
2 Tbsp melted butter
2 Tbsp minced fresh basil
2 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1 cup Balsamic Butter (recipe below)
1/2 cup fresh chopped parsley

Garlic Parmesan Baked Chicken Wings

Preheat your oven to 400F. Mix together the breadcrumbs, Italian seasoning, chili powder, the shredded parm, and salt.

Mix together the butter, fresh basil, and garlic. Melt in a pan and keep hot.

Toss chicken wings, 3-4 at a time, with basil butter, then toss with breadcrumb cheese mixture.

Garlic Parmesan Baked Chicken Wings

Lay the chicken wings on a foil-lined baking sheet.

Garlic Parmesan Baked Chicken Wings

Bake the chicken wings for 20-25 minutes.

Garlic Parmesan Baked Chicken Wings

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.

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While the chicken is baking:

In a small sauce pan, melt and mix together the ingredients for your balsamic butter sauce.

Sprinkle with freshly chopped Italian parsley and serve with the balsamic butter sauce for dipping.

Garlic Parmesan Baked Chicken Wings

Balsamic Butter Sauce
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
6 tablespoons butter, cut into chunks

Combine all in a small saucepan, bring to a simmer whisking constantly, remove from heat nd allow to cool slightly. Taste and adjust ingredients to your liking.