“Piccata” is a method of preparing food: meat is floured, sautéed and served in a sauce. The dish originated in Italy using veal (veal piccata). In the United States, the most well-known variant is chicken piccata.
This is one of my all-time favorite dishes, and often the “finals” recipe for our MY KITCHEN classes.
It’s quick, delicious, and easy to fix, and we always get the same response from our students… “I can’t believe I cooked that!”
Perfect Chicken Piccata Serves 4
PREP 10 mins. COOK 15 mins. READY IN 25 mins.
2 boneless chicken breasts or 8 tenders 1 cup AP flour salt and ground black pepper cayenne pepper, to taste 2 Tbs olive oil 2 Tbs capers 1 cup dry white wine (I like pinot gris) 1/2 cup fresh squeezed lemon juice 1/2 cup homemade chicken stock 1/2 cup cold unsalted butter 1/4 cup fresh Italian parsley 1 lb fettuccine or spaghetti pasta
Add capers to the pan in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds. Pour wine into skillet to deglaze (see my video on deglazing), scraping any browned bits from the bottom of the pan with a wooden spatula. Cook until reduced by half, about 2 minutes.
Stir lemon juice, stock, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low, add adente pasta (with a little pasta water) and parsley, stir.
Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve chicken over pasta, with additional sauce spooned over the top.
One method of getting the word out for our MY KITCHEN Outreach Program, is to throw “SupperClub Parties” with families, friends, and supporters of our non-profit charity.
It’s all about fun, highlighting the things that the MK chefs do best: teaching hands-on cooking skills, and serving amazing food!
Prepping kale slaw for our “Farmers Market” SupperClub
Fun, Food, & Friends!
How it works:
Each host invites 10-15 friends over to their house, and we share a little bit about what we do, give some hands-on cooking demos of several recipes that follow a specific theme chosen by the host, maybe drink a little wine (at the host’s discretion), and then enjoy the fruits of our labors with a multi-course tapas-style meal of the dishes we’ve just learned to prepare.
Attendees are welcome to participate in the prep and cooking, or not, no pressure.
It’s a casual, low-stress, lots-of-laughs night with friends and family, that helps us help kids…
How’s THAT for a win-win?
See you there!
Chef Perry MY KITCHEN Outreach Program www.joinmykitchen.com
PS – Here are a couple of sample themes:
Theme: Farmer’s Market
Synopsis: Three simple vegetable dishes that highlight seasonally fresh produce
Meal: Copper Pennies, Kale Slaw, Italian Green Beans
Theme: Creating Your Signature BBQ Sauce
Synopsis: Attendees will learn the basic elements of a BBQ sauce, then create their own from a wide variety of ingredients.
Meal: Pulled Pork Sliders, Cilantro-Sesame Slaw
Theme: Perfect Pan Sauces
Synopsis: Instruction on three of the basic “Mother Sauces” of French cooking: Mornay (cheese), Tomato, and Mushroom Beurre Blanc.
Meal: Chicken Marsala, Pasta Rustica, Vegetable Trio with Mornay
If you would like to consider hosting your own SupperClub, and would like a full list of available themes, please contact us at email@example.com;Subject line: “SupperClub”
The Fine Print
Host pays for the cost of ingredients and materials only. All shopping, prep, delivery, and service are provided at no additional fee by the MY KITCHEN Program. Travel expenses outside of the Portland/Metro area will be considered a material expense. An invoice for food/material costs will be provided by MY KITCHEN. Payment in full must be received at least 1 week prior to the event date. Due to shopping requirements, cancellations within the last 72 hours will be non-refundable.
Host will provide space for a MY KITCHEN information and donation table (which we provide), as well as 10-15 minutes for our chefs to present the outreach to guests (typically just prior to the class).
Additional sides, beverages, and desserts may be added to the base menu for an additional fee. MY KITCHEN is not licensed to provide or serve alcohol, but you are certainly welcome to do so yourselves. Plating and serving-ware are provided by the host, or by us for an additional fee.
10 Guest minimum.*
Per our “Personal Chef” status, the States of Oregon/Washington require that there must be a residential kitchen onsite, and that we use that facility to prepare food.
Gratuities are not included in ingredient/materials pricing, nor required, but if you love the class (and you will) we never turn down a tip! All gratuities will be considered a donation to the MY KITCHEN Outreach Program, and used soley for the outreach. Tax-deductible receipts for tips and donations are can be provided.
*Obviously, our goal in these SupperClubs is to raise funds and support for the MY KITCHEN Program. Please keep this is mind when inviting attendees to your event, and consider those with the ability, means, and desire to partner with charities like ours to help mentor kids and feed the hungry.
Thank you for helping us help kids!
By 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.
MY KITCHENis a hands-on learning program; a series of basic nutrition, planning, shopping, and cooking classes for at-risk youth, including children recovering from abuse, and foster-care teens who are preparing to live on their own for the first time. We also cook for homeless shelters and family warming centers, and offer our cooking services for other charity’s fundraisers.
Our Heroes Circle allows our supporters to set up automated monthly donations, in the amount of their choice, via the secure servers at GoFundMe. Set up a monthly donation from $5 to $50 to $500…every dollar is a blessing to our kids!
Heroes receive detailed updates of all of our current outreach events, invitations to appreciation events, and get the change to help us decided on important decisions for each upcoming year.
We believe that BIG dreams require BIG goals, and some of our goals (food truck for summer meal programs, 3-Day Cooking Camps, Etc.) are pretty big. That said…our first goal for monthly contributors is $2,000. This amount would cover all classes through the end of the year, as well and reach our fund-raising goals for the food truck.
I know, right?
So…let’s make it fun, shall we?
A couple of weeks ago, I posted a poll on Facebook, letting folks choose a “prize” if we meet our Spring/Summer fund-raising goal for our “Heroes” program.
The choices were…
~Mohawk (photo documented), colored? ~MY KITCHEN tattoo ~Vegan for a week (with posted diary)
We opened it up to suggestions as well, just no piercings, or anything that could be dangerous, or illegal.
~Tattoo: 45 votes ~Mohawk: 83 votes ~Vegan 4 a week: 122 Votes (you guys are heartless!)
Now, let’s make this interesting…
If, by July 15th 2016, we have reached $500 per month (that’s just 20 $25 pledges) I’ll get the tattoo.
If, by the same date, we reach $1000 per month, it’s the Mohawk, which I will proudly wear as we teach classes at this summer’s Sparks of Hope healing camps for kids.
$1500 in monthly pledges, gets the week in hell (100% vegan diet).
AND…if we manage to hit the full $2000.00 mark, or more…I’LL DO ALL THREE!
Hey Peeps, finally heard back from the IRS, and our 501(c)3 status had been approved…pending a $400 filing fee, lol.
So, I’m doing something I don’t often do… I need 40 of you to donate $10 so we can get this done before our big fund-raiser next month. If you want to give more…that would sure help, but any contribution will help!
GREAT News! We’ve just scheduled three new series of classes with the awesome foster kids from Impact NW, that’s 30+ new students through our 6-week program. Plus, we’ll be adding the optional Food Handler’s License class this year!
We’d like to ask you to partner with us in this new series of classes, by purchasing a copy of the MY KITCHEN Cookbook to sponsor a student.
AND…we’ve going to offer you 20% off!
The MY KITCHEN Cookbook & Class Syllabus is a collection of the recipes, lessons and basic cooking techniques that we teach students, and have prepared for other organizations as part of SimplySmartDinnerPlans’ MY KITCHEN Outreach program.
100% of sales goes to the outreach program, and for every book you purchase, we can provide the syllabus to two of our students!
List Price: $14.95 Use this Discount Code in the next 24 hours for 20% off: K6DL3XFX Order here!
Chefs Perry, Terry, & Chris MY KITCHEN Outreach Program Mentoring Youth ~ Fostering Hope
Chef Terry’s “Simple Healthy Stir Fry” class. Sooo good!
In the early spring of 2012 I received an email from an old highschool friend whom I hadn’t talked to in years.
She was reaching out to me because she had begun an outreach to help children who had suffered through the horrors of physical and sexual abuse. What I didn’t know at the time was that this ministry was birthed out of the suffering that she had experienced for much of her own childhood.
Basically, she had read about our catering business and our (then) HauteMealz meal planning services, and was hoping we could provide some type of package for their upcoming fund-raising auction.
As is my S.O.P. for charitable requests, I jumped online to see what I could learn about Sparks of Hope.
Here’s what I found…
“Our Mission is to empower children who are survivors of abuse to thrive by providing special services to encourage hope, and by creating opportunities that will develop trust and healing so they can achieve lifelong success.
To accomplish our mission, we grant wishes to these children. Abused children usually only wish for the simplest gifts, such as a new pair of shoes, musical instruments, lessons, or a birthday party. The simple things we take for granted can be the very thing they never have had the opportunity to experience. To encourage continued healing and success, we offer mentoring and healing camps to teach them to move in their healing journey from victim to survivor, survivor to thriver, and from thriver to mentor. These life skills will allow them to one day be mentors themselves.
It is through Sparks of Hope’s Healing Youth Camps® that these children can move from brokenness into wholeness, which encourages healing. It is a lifetime journey of healing for many abuse survivors. Sparks of Hope Healing Youth Camps® are centered on assisting the child/teen survivor to heal and reclaim their childhood, their power, and their voice.
Our entire program activities are intended to empower, build trust, self-esteem, and courage in a safe and supportive environment to promote the child’s healing. Most importantly, all children who attend our camp(s) learn they are not alone on their healing journey and that healing is possible!
The average cost per camper per week is $800 (Cost to camper’s families: NONE).
Expense for campers to attend camp is solely provided by the generous donations of our corporate/business partners, as well as individual donors. Children whose application registrations are accepted will be 100% sponsored.”
Well, after reading that, we…of course…said YES!
And it has turned out to be one of the best decisions we’ve ever made.
Our relationship with Sparks of Hope, Chris and Lee Ann Mead, and all of the camp volunteers and kids, has been, to say the least…life changing. Getting involved with Sparks, and seeing the amazing things they do in these kid’s lives is, in large part, what changed our own direction and vision from a for-profit meal planning service, to a non-profit outreach program, and it’s an honor and a privilege to be part of what they do.
Myself and the other chefs of our MY KITCHEN Outreach Program still participate in each year’s auction, as well as teaching cooking classes for the kids at camp (which is THE highlight of my outreach year), and cooking up an end-of-camp feast for all the campers, usually involving a whole roast pig!
We’re looking forward to taking on even more at the 2016 camps and into the future!
That first weekend at camp I experienced what Chris and Lee Ann refer to as the “ah-ha” moment, that many of the “Big Buddies” go through at their first camp…heartbreak, tears, rage, joy, boundless admiration, and most of all…hope.
One day of flipping omelets, cracking jokes, eating, cheering and laughing with these amazing children, and they had my heart, lock stock and both barrels.
Seeing hope first glimmer, then spark, and finally shine in the eyes of a child for whom the whole world has been confusion, fear, pain, and hopelessness…to see smiles that nearly creak from lack of use, and laughter from hearts that have been made mute by the betrayal of those who should love them the most…
Well, I can’t tell you what that’s like. I wish I could, really, but there aren’t any words for it. It’s something that must be experienced to be understood. And, yes…that was an invitation.
Winter Camp is coming up in a few weeks, and I can’t wait to see my kids again! We’re going to have a ton of fun with a whole new set of class recipes, and a big Saturday-night feast that the campers will be cooking themselves (with a little help from Chef P, Chef C, and Chef T…)
Plus, we have a surprise present for all of the kids who take the cooking classes (which is pretty much all the kids, lol)…we’ve compiled a collection of all of the recipes that we’ve taught them over the last several camps, along with photos of them cooking, eating, and being goofy, into a “Little Buddy Cookbook”, which will be available ONLY to Sparks of Hope campers, and updated each year with the new dishes they learn at camp.
FYI – Just to let you know, we don’t charge Sparks of Hope for our time, for ingredients, or for the cookbooks for the kids. Our services at camp are 100% volunteer, and that’s how we want it to be.
However, we still do need to raise our own funds to purchase the food, gear, printing the cookbooks, etc.
Here’s where YOU Can help.
Between now and the end of December, 100% of the sales from our MY KITCHEN Cookbook, which typically goes to our general outreach fund, will be used specifically to fund our work at Sparks of Hope Camp.
I wanted to share with you all our super-simple (and simply amazing) aromatic roast chicken recipe (below), inspired by Alton Brown’s famous Holiday Turkey recipe…thanks, Alton!
By popular demand, this is Christmas dinner at our house, and also one of the recipes we plan to add to future MY KITCHEN Outreach classes.
A recent graduating class with their graduation gift: copies of the MY KITCHEN Cookbook, covering all of the recipes and techniques they’ve learned in class, and many more. For every copy we sell online, we can provide two for future students!
Just sign up for our free weekly newsletter, which features not only the latest that’s happening in the MY KITCHEN Outreach, but also offers delicious, simple recipes, cooking how-to’s, Chef’s tips and tricks, and our Q&A…where your cooking questions are answered personally, by one of our three chefs.
Again, there’s no cost to subscribe.
Thank you for helping us, help kids!
Chef’s Perry, Terry, and Chris MY KITCHEN Outreach Program www.joinmykitchen.com
Please subscribe to our free newsletter, right here! 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.
The Most Amazing Roast Chicken
1 – (5-6lb) roasting chicken 3/4 of a cup of salt 1/2 cup each of sugar and honey 1 gallon distilled water (unless you have a well, or really good tap water) 1/2 small gala apple, sliced thin, skin on. 1/2 small Asian pear, sliced thin, skin on. 1/2 small naval orange, peeled and sliced 1/2 small lemon, peeled and sliced 1/2 small sweet onion, peeled and sliced thin. 2-3 cloves of fresh garlic, peeled.
Combine salt, sugar, honey, and 1 quart of water, and bring to a boil, stirring. When all solids are dissolved, pour this mixture into you brining pot, and add 3 more quarts of very cold water.
Add your chicken, breast-side down, and brine in refrigerator 8-18 hours. The longer you brine, the more moist and flavorful the meat will be.
Remove the chicken from the brine and rinse thoroughly (this is important, as you must wash away the excess salt). Pat to dry well, and set on a rack on the counter to continue to dry for up to an hour.
Add all fruit, onion, and garlic to a saucepan. Add about a cup of water and bring just to a boil, covered.
Drain, and (carefully) stuff the bird. FYI – you’ll toss the stuffing after roasting, and truss her up. Place the chicken, breast up, on a rack into a roasting pan, add 1/2 inch of water to the pan. Brush the bird lightly with oil (do NOT salt it!)
Preheat your oven to 425F, and roast the chicken for 20 minutes (rotating once), then turn the heat down to 350F for 90 minutes.
Flip to brown the back (personal preference, I like the skin!), then remove from oven and let rest 30 minutes, breast down on a rack, before carving.
Reserve bones and scraps for making stock for Hainanese Chicken Rice the next night!
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!
Desserts Chocolat Banane de Glace, Sweet Goat Cheese with Pear, Mayan Chocolate Pot de Crème
Special thanks to these amazing companies and individuals who donated items for our silent auction and raffle tables:
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 By 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.