10/14/14

Simply amazing oven-roasted chicken thighs

easy oven roasted chicken thighs

I love chicken thighs, and we use a lot of them in our weekly meal plans…delicious, easy to prepare, hard to mess up, and economical…what’s not to like?

This is my personal favorite recipe, both for straight-up eating with some steamed veggies and maybe a little fresh pasta, but especially as an ingredient for making amazing chicken soups, pizza and enchiladas, casseroles, and anything else that calls for succulent, savory, bursting-with-flavor chicken.

Maybe the best part being, you can get a family pack (or two) on the cheap, cook them all up like this, and they stay moist and juicy enough to be used in a variety of recipe through-out the week!

Here’s how I do it and, yes, it’s really this easy…

Simply Amazing Chicken Thighs
8 chicken thighs, bone-in, skin-on
1/4 cup grapeseed oil
1 lemon, juiced
Coarse salt and ground pepper
1 Tbs. deli-style mustard
2 Tbs. honey
2 Tbs. apple cider vinegar

Mise en place: Rinse the chicken thighs and pat dry.

Glaze: whisk together the mustard, vinegar, and honey. Season with salt and pepper, bring to a low simmer and keep warm.

easy oven roasted chicken thighs

Toss chicken in a large mixing bow. Drizzle with oil and lemon juice, sprinkle with salt and pepper, and toss all together until the chicken is evenly coated.

Marinate at least an hour, but all day in the fridge is better.

easy oven roasted chicken thighs

Place the chicken on an oiled pan and roast in a preheated oven (375F) skin-side down, for 20; flip the thighs and roast another 10 minutes.

easy oven roasted chicken thighs

Remove the pan from the oven, switch from bake to broil, and brush each thigh generously with the warm glaze. Broil 5 minutes, watching carefully, until a medium golden brown.

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To serve immediately: Allow chicken to rest 10 minutes, in the liquid,  and serve straight up, or with sauce.

To use in a later recipe: Allow to cool 15-20 minutes in the liquid, then remove chicken from the pan, and place thighs in a clean lidded container (or gallon zips) and refrigerate.

NOTES:

You can make a fantastic finishing sauce by deglazing the roasting pan with a little white wine, maybe some diced shallots and/or mushrooms. bringing to a simmer, and whisking in a healthy knob of unsalted butter. Mmmm…

(BTW, this is an older video, don’t worry, our meal plans are still free! :) )

If you aren’t into the sauce, strain all of the drippings through a fine mesh into a measuring cup. Chill overnight, and in the morning, lift off the solid white fat and store separately from the lemony-chicken broth below it.

This rendered chicken fat is what Ashkenazic cooks (of Jewish-German descent) refer to as “schmaltz”, which makes an absolutely lovely cooking substitute for butter or oil. Cooking in schmaltz will make the best eggs ever!

How to make schmaltz

 

But man, oh man…this chicken is so good!

Simple enough to make for a fast weeknight dinner, classy enough to be served over wild rice and drizzled with pan sauce for a fancy dinner party…it’s as versatile and it is delicious!

Here are 3 great recipes you can use these Simply Amazing Chicken Thighs in:

Chicken Parmigiana Pizza on fresh baked Krusteaz Flatbread

Cacio e Pepe con Pollo Recipe

Chicken Kotletki with Sour Cream Mushroom Sauce

Stay turned for our step-by-step Green Chile Chicken Enchiladas, using this exact same chicken recipe, posting later this week. I’ll come back and add the link here, as well.

Enjoy!

Chef Perry
SimplySmartDinnerPlans.com

01/1/14

hautemealz 2.0…check it out!

hmz2point0

Dear hautemealz.com subscriber:

Well, this is it…today is the launch of Hautemealz 2.0, and we’re giving you more options than ever before!

Parchment Tilapia3 Weekly Meal Plans
As you can see below, instead of just having one meal-plan, focusing on one featured protein each week, starting this week we’re giving you three plans, each highlighting a different protein, in all three serving sizes!

This gives you the freedom to choose what your family prefers this week, expands your ability to shop sales and discounts, and gives us the opportunity to create and test new menus that might be enticing to smaller groups of our customers, without alienating the rest.

ChickenTypically, you’re going to have at least one chicken or ground-beef menu each week, as many of our subscribers have let us know that those are their favorite ingredients, but don’t be surprised if you see the occasional seafood, or lamb, or even all-vegetarian meal plan, now and then.

Remember, if those plans don’t appeal to you, you’ll always have two other, more traditional, options to choose from.

Easy to Choose Categories
As you can see here, not only will you receive three separate meal plans each week, but you have the option to download any of them in two, four, and six servings. Example:

BeefLighter Side Ground Beef Meal Plan/2 Serving
Lighter Side Ground Beef Meal Plan/4 Serving
Lighter Side Ground Beef Meal Plan/6 Serving

ChickenLighter Side Chicken Breast Meal Plan/2 Serving
Lighter Side Chicken Breast Meal Plan/4 Serving
Lighter Side Chicken Breast Meal Plan/6 Serving

PorkLighter Side Boneless Pork Meal Plan/2 Serving
Lighter Side Boneless Pork Meal Plan/4 Serving
Lighter Side Boneless Pork Meal Plan/6 Serving

If this were your actual weekly meal plan email, each blue title would be an underlined link which would, when clicked, open that specific plan. This way you can browse each of the plans to choose which one looks best to you, without cluttering up your inbox with nine individual attachments!

Of course, if you have any questions about the new menu model, as always, we’re here to answer any of your questions, any time.

Weekly Newsletter & Blog Highlights

In addition to the new plans, we will also be reinstating the monthly hautemealz.com eNewsletter, with exciting new recipes, Q&A, highlights from our most popular blog and Facebook posts from the previous month, and step-by-step instructional videos,  like this one…

This Month’s Video

photo16 (526x800) - CopyOutreach Highlights
Thanks to our loyal subscribers, hautemealz.com served over 1000 meals to hungry children and families in 2013, and our goal for this year is significantly higher! We’ll keep you in the loop with event and program highlights, as well as interviews with program leaders and the folks we’re serving. Be sure to check out our Outreach page to read more about the amazing organizations we’re working with!

“But,” you ask, “how much more are all of these ‘extras’ going to cost me?” 

The answer – not one penny!

We are expanding all of these features in our 2.0 launch at no additional cost to our subscribers…still just $5.00 a month, and the eNewsletter will continue to be a free service regardless of membership!

You can look forward to many more new and exciting options like sign-up incentives, personalized meal plans, expanded menu categories, and lots more great food, as we continue to roll out Hautemealz 2.0 in 2014!

Until then — thank you for being awesome, and we hope you have a delicious new year!

Perry, Chris, & Terry
Your Chefs at hautemealz.com

Impact NW Holiday Store

11/13/13

Everything I know about Thanksgiving…I learned from Alton Brown

Here’s a great 3-part video series by Food Network’s Alton Brown that will give you all the essentials of a perfect Thanksgiving feast, and a lot of laughs, as well.

No worries, I’ll be posting the step-by-step recipe for Alton’s turkey (or at least, my version of it), later this week.

Enjoy!

-Chef Perry

Good Eats – S01E14P1 – Romancing The Bird Special

Good Eats – S01E14P2 – Romancing The Bird Special

Good Eats – S01E14P3 – Romancing The Bird Special

(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.)

11/11/13

Kitchen skills: How to hold a knife

How to Chop with a Kitchen Knife While Keeping Your Fingers Intact from Kaley Perkins on Vimeo.

This video was taken during an interview with journalist Kaley Perkins, and published on her blog, KaleyPerkins.com, as part of her post, “Local Chefs Fight Monsanto With Knives” November 9, 2013.

Click here to read the full interview and listen to the additional podcast.

11/6/13

Q&A: Dicing tomatoes

TomatoesSimplySmartDinnerPlans subscriber, Judy H., asks – “I’m trying to get away from using canned tomatoes, and use fresh instead. This may be a dumb question, but…what’s the best way to dice tomatoes?”

Judy, while I’m a big believer that there ARE dumb questions (and plenty of them), this is not one of them. :)

Everyone has to start learning their kitchen skills somewhere, so thank you for coming to us!

First of all, kudos on switching from canned to fresh tomatoes! You’re going to get so much more flavor, and a fraction of the sodium, by going fresh. As you’ll see in the video (below), it’s really not that much more work to dice a fresh tomato than it is to open a can, either!

Two quick tips before we get started…a very sharp knife, and a fresh firm tomato makes all the difference in ease of cutting. Once a tomato begins to over-ripen, the skins get tougher, and the insides get soft, making it much more difficult to cut, even with a properly sharp knife.

Here’s the video…please feel free to post any questions you have, below!

-Chef Perry

08/24/13

How to deglaze a pan (video)

Deglazing
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Got some deglazing happening on next week’s meal plans…here’s how we do it!

-Chef Perry
joinmykitchen.com

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.

 

07/27/13

Dicing, blanching, and peeling tomatoes

tomatoes-638x638Heyya hauties!

It’s summer, and that means tomato season!

Now’s the time to hit your Farmer’s Markets and get your ‘maters at the peak of juicy, delicious ripeness.

Next week’s meal plans have tomatoes in several recipes, and a couple of them require some special preparation. So, I popped into the hautemealz.com test kitchen, and whipped up a couple of quick and simple “how to” videos to show you how easy it really is to dice, blanch, and peel tomatoes.

If you haven’t already, be sure to follow our YouTube channel, so you don’t miss a single video…we have some great ones coming up!

Enjoy!

-Chef Perry

How to Dice a Tomato

A very simple, safe method of dicing a tomato for the home cook.

Peeling a Tomato

Simple instructions of blanching and peeling tomatoes

07/15/13

Crazy easy light and fluffy omelet! (video)

OmeletHere’s a classic French-style omelet, ala Julie Child, that’s super fast, super simple, and super delicious!

You can make it with just eggs, as I do here, or incorporate some of your favorite ingredients (ham or bacon, fresh chopped veggies, sauteed onions or mushrooms, cheese, etc), just before you start flippin’!

Have a great breakfast!

Chef Perry
hautemealz.com

06/11/13

Kale Bacon Slaw

kale bacon slaw

This is one of my favorite coleslaw recipes. I love cabbage slaw, but it has to be super fresh…the instant the cabbage starts to get soggy (which is pretty quickly) I lose interest.

One of the great things about kale is that it will hold up to the dressing and stay crunchy for hours and even days. Plus it’s got a great peppery bite!

This recipe was a big hit at our first cooking and meal planning demo at the Wilsonville Farmer’s Market last week.

Here’s our step-by-step video, and the full written recipe below that.

Enjoy!

-Chef Perry


Kale Bacon Slaw

Yield: 4 servings           Active Time: 15 min.    Total Time: 15 min.


  • 1/2 head curly kale
  • 2 large carrots
  • 1/2 orange
  • 1/2 lemon
  • salt & black pepper
  • 1/2 medium red onion
  • 6 slices of smoked bacon, divided
  • 2 tbsp. (rounded) mayonnaise
  • 1/4 cup crasins (dried cranberries, optional)

Cook the bacon till crisp, drain & cool on paper towel and then chop. Remove the stem from the kale and slice into thin ribbons. Grate the carrot. Juice the orange and lemon. Skin and slice the onion thinly.

Place the kale into a salad bowl. Toss with the onions, carrot, orange juice, lemon juice, salt, and 1/2 of the bacon.

 Add the mayonnaise/juice dressing and mix the slaw well. Refrigerate until ready to serve.

The slaw can be made several hours in advance. If making the night before, add the onions just before serving.

Check out our free weekly dinner plans! Your free membership helps us teach nutrition, shopping, and cooking skills for at-risk youth!