11/5/17

MY KITCHEN Outreach Recipes: Toad in a Hole

Toad in the Hole

For my friend, Sharon!

This is one of the first recipes I learned as a child, and one of the first I taught my own daughter. It’s a great “first step” recipe when teaching kids to cook, and is always a part of our egg class, in our 6-week MY KITCHEN Outreach series.

My kiddo is ten now, and has moved on to omelets and frittatas, but no TeamPerk camping trip would be complete without a breakfast of Toad in the Hole, and a side of English -style bacon!

BTW, before I get outraged letters from my friends “across the pond”…this “American” breakfast is not to be confused with the British Toad-In-The-Hole, which is sausages baked in Yorkshire pudding batter, and hails from England.

Also know as: “Eggs in the basket”, “bird’s nests”, “one eyed jack”, “cowboy eggs”, “gashouse eggs”, “a hole in one”, “eggs in a nest”, “eggs in a frame”, “rocky mountain toast” (which would make me think of a very different dish, lol), “spit in the ocean” (yuck), and “popeye eggs.”

Whatever you call it, is a super simple, delicious, one-pan breakfast!

One of our current amazing MY KITCHEN students, Noah, has fallen in love with this recipe, and makes it regularly for his family. He’s even asked for his own skillet, spatula, and biscuit cutter for Christmas! (Which warms this old chef’s heart.)

Toad in the Hole recipe

Noah and his masterpiece!


 
Noah’s Toad in the Hole

  • 1 slice of bread
  • 1 teaspoon butter or margarine
  • 1 fresh egg
  • 1 slice deli-style honey ham
  • Salt and pepper to taste

Use a biscuit cutter* to cut a 3-in. hole in the middle of the bread. In a small skillet, melt the butter; place the bread in the skillet, over medium heat.

Crack an egg into each bread hole (be careful not to break the yolk), and cook for about 2 minutes over medium heat until the bread is lightly browned.

Hey, like what I’m posting? Please share! If you love what I’m posting, and want to help me feed the hungry, and teach at-risk and special needs kids to cook for themselves, please consider becoming a patron at my Patreon page!

Turn, add the diced ham to the other side of the pan, and cook the other side until egg reaches desired consistency.

Plate, season with salt and pepper, and spoon the warmed ham over the top.

Serve immediately.

*If you don’t own a biscuit cutter (get one, they’re cheap!), a wide-mouth juice glass will work. My dad cut both ends out of a tuna can, and used that same can for more than 30 years to make this dish (and his buttermilk biscuits!)

Optional: Lay 1 slice of cheese on each egg and then the bread rounds, after flipping. I use thin-sliced American cheese, because I like how it tastes with egg yolk, and it melts quickly. Noah preferred a Mexican shredded cheese blend. He also adds an additional egg…my kind of cook!

Home Chef Note:  Waste not, want not. Toast the circle of bread in the same pan with the Toad in the Hole!

Go Cook!

~Chef Perry
chefperryperkins.com

01/10/17

Perfect Chicken Piccata

Perfect Chicken Piccata recipe

At-risk kids cooking“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!”

Enjoy!

Chef Perry

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

Mise en Place

Drain capers, squeeze lemon, cut butter into 1/4-inch slices, chop parsley

Prepare the Dish

Place chicken breasts into a gallon zip bag and pound to about 1/2-inch thick.

flattening chicken breasts in a Ziploc

Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

Pan Seared Chicken Breasts
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.

Heat olive oil in a SS skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.

Meanwhile, cook your 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.

Deglazing a pan

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.

Adding pasta to pan

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.

 

 

11/4/16

What is a MY KITCHEN “SupperClub” Party?

MY KITCHEN SupperClub

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!

MY KITCHEN SupperClub

Prepping kale slaw for our “Farmers Market” SupperClub

 

MY KITCHEN 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:

Kale Slaw

Theme: Farmer’s Market

Synopsis: Three simple vegetable dishes that highlight seasonally fresh produce

Meal: Copper Pennies, Kale Slaw, Italian Green Beans

 Pork Shoulders in Smoker

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

Mushroom Pan Sauce

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 mykitchenoutreach@gmail.com; Subject line: “SupperClub”

MY KITCHEN 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!


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.

 

10/22/16

This week’s dinner plans!

Hello friends and foodies!

Our free weekly dinnerplans have posted…and some of my favorites are on the menu!

This week we’ve got some amazing boneless pork recipes on Menu 1, and  and beef round-steak recipes on Menu 2!

Here are my favorites from each…

Chef Perry’s Picks of the Week:

Week 40

Click here for this week’s Dinner Plans!

Password: SimplySmart




MY KITCHEN CookbookDid you know…that every one of our students receive, as their graduation gift, their own free copy of the MY KITCHEN Cookbook, which contains all of the lessons and recipes they’ve learned over the last four weeks, as well as many more using the same basic techniques.

Speaking of which…

Have you picked up YOUR copies?

100% of sales goes to support MY KITCHEN classes, and for each copy you buy, you’re providing two free copies for future students!

Pick up your copies (they make great Christmas presents for kids, teens, or anyone who wants to learn their way around the kitchen) at our secure sales page.

New classes start soon, can’t wait!

Chef Perry
MY KITCHEN Outreach Program

Please feel free to share this post with your friends and family. If they would like to receive their own free weekly meal plans and newsletters, they can sign up by clicking right here!

10/17/16

This week’s dinner recipes are up!

Hello friends and foodies!

Our free weekly dinnerplans have posted…and some of my favorites are on the menu!        

This week we focus on Ground Beef (menu 1) and Whole Chicken (menu 2).

Here are my favorites from each…    

Chef Perry’s Picks of the Week:

Week 37 Free Dinner Plans

Click here for this week’s Dinner Plans!

Password: SimplySmart




MY KITCHEN CookbookDid you know…that every one of our students receive, as their graduation gift, their own free copy of the MY KITCHEN Cookbook, which contains all of the lessons and recipes they’ve learned over the last four weeks, as well as many more using the same basic techniques.

Speaking of which…

Have you picked up YOUR copies?

100% of sales goes to support MY KITCHEN  classes, and for each copy you buy, you’re providing two free copies for future students!

Pick up your copies (they make great Christmas presents for kids, teens, or anyone who wants to learn their way around the kitchen) at our secure sales page.

New classes start soon, can’t wait!

Chef Perry
MY KITCHEN Outreach Program

Please feel free to share this post with your friends and family. If they would like to receive their own free weekly meal plans and newsletters, they can sign up by clicking right here!

06/17/16
MY KITCHEN Program Heroes CIrcle

Want to see Chef Perry eat Vegan for a week? (Ugh)

MY KITCHEN Program Heroes CIrcle

Be a HERO for a child…

Join the MY KITCHEN Outreach HEROES Circle!

MY KITCHEN Program Heroes CIrcle

MY KITCHEN is 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.

THE RESULTS:

~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!

For more information on the MY KITCHEN Heroes Program, and instructions on how to join the program, visit our Heroes page on the blog.

LET’S DO THIS!!!

-Chef Perry

05/15/16
MY KITCHEN Outreach Class

Great outreach class at Evergreen Middle School

MY KITCHEN Outreach Class

MY KITCHEN Outreach had an amazing morning, and made some new buddies, teaching this AWESOME group of kids at the Evergreen Middle School Life Skills Class how to make quesadillas! (Recipe below.)

MY KITCHEN Outreach Class

We discussed the basics of kitchen safety, and then the kids each assembled their own quesadillas, and we showed them how to cook them to crispy, golden-brown perfection.

MY KITCHEN Outreach Class
They were a hit!

MY KITCHEN Outreach Class
Thank you so much, Ginny Dias, Mike Seymour, and William H Johnson Jr for all your help, you are the bomb(s)!

Chef Perry
joinmykitchen.com

MY KITCHEN Outreach Class
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.

 

Ham & Cheese Quesadillas
MY KITCHEN Quesadillas
Serves 1-2

2 flour/corn blend soft tortillas
1/4 cup diced ham
1/2 cup shredded “Mexican-blend” cheese
1/4 cup bagged broccoli slaw
2 Tbs fresh cilantro, chopped
Dash of salt & pepper

Toppings:
Simple guacamole (see our recipe here)
Mexican-style Crema (sour cream)
Shredded lettuce

Preheat a dry pan over medium heat. Lay one tortilla in the pan and let cook until just starting to color (1-2 minutes).

Flip the tortilla, and sprinkle evenly with 1/2 of the cheese, and then 1/2 of each of the remaining ingredients.

Cook until cheese has melted, then folk in half (tongs work better than spatula, but use what you’ve got). Repeat with second tortilla.

Cut in 1/2 or in 1/3’s and serve with crema, guacamole, and shredded lettuce.

04/27/16
MY KITCHEN Hero Circle

Getting our 501C!

MY KITCHEN Hero Circle

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!

Donate here:

Thank you for helping us help kids!

Chef Perry
joinmykitchen.com