Big Changes at SimplySmartDinnerPlans!

Free weekly meal plans

Dear SimplySmartDinnerPlans Friend:

Please read this whole message. I promise it’s NOT a sales pitch…though it might start out sounding like one, lol.

I want to let you know about a major shift that’s happening with our SimplySmartDinnerPlans.

After almost three years of sending folks simple, delicious, healthy dinner recipes for each night of the week, along with itemized grocery shopping lists to make store trips quicker, easier, and more affordable…we’re changing some things up.

We love what we do, and the positive feedback we get from our customers on a weekly basis tells us that we’re on the right track!


We’ve come to realize that, in our current economic times, even a $10/month commitment is a stretch for some folks, and people are becoming more and more leery about having their credit card information stored somewhere online. As Chef Terry, Chef Chris, and I continue to grow our outreach programs to feed the hungry, mentor at-risk youth, and teach young people how to cook healthy and affordably, we’re struggling more and more with the idea of charging people, even this small amount, for a basic life-skill that we passionately believe that everyone needs and deserves.

So…and please don’t think we’ve gone crazy…effectively immediately, the weekly meal plans and shopping lists will be FREE.

Yes, you read that right. No more monthly subscription fees, no credit cards, no PayPal required. The weekly plans and shopping lists, as well as the usual access to blog posts, recipes, and Q&A will be completely free of charge!

The Plan…

Our plan is that, with this new offer, we’ll not only be able to help folks feed their families healthier meals (without adding an additional burden to their budget), but that we’ll attract enough followers and visits to the blog to begin building a lucrative ad income, and attract corporate sponsors to help support our own families, and continuing outreach programs like our MY KITCHEN classes.

This is where YOU come in…

To make this work, we’re going to need YOUR help!

Please take this opportunity to let your friends, family, and co-workers know about who we are, and what we do. If you’re on Facebook, Twitter, LinkedIn, or other social media groups, please let them know that they can sign up for SimplySmartDinnerPlans at no cost or risk, effective immediately. I’ve added a very brief form letter, below, that you can copy and personalize, or post as-is, to spread the word, if that helps.

To sign up at no cost (ever), just go to THIS LINK , and choose which menu you would like. You can check out the meal plan options at the Meal Plans tab at the top of the website, as well.

Obviously, you can cancel this no-risk subscription at any time, with one simple email.

What this means…

You will see an occasional ad or banner on the main page of the blog, or imbedded into a post or recipe. You will NOT be receiving 3rd party ads, offers, or SPAM of any kind via email, nor will your contact information EVER be shared with any other company. Any advertisements that you choose to click on, or visit, will be totally up to you, and require your action to do so (for you web-savvies – this means there will never be an auto-redirect to an advertiser’s website…ever.)

Thanks for reading, and please let me know if you have ANY questions. As always, we will be available at any time via Facebook, email or text, to answer any meal plan or cooking questions you might have.

Thank you everyone, we’re very excited about this new phase of SimplySmartDinnerPlans, and we’d love to have YOU be a part of it!

Chef Perry

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _


Dear Friend’s Name,

Hey…I just wanted to let you know about this fantastic meal-planning deal. I’ve been a subscriber to SimplySmartDinnerPlans for a while now, and I love their healthy, easy-to-prepare dinner recipes and shopping lists.  It makes planning the week’s meals SO much easier!

Well, they just announced that, starting today, their weekly meal-plans will be free!

To join SimplySmartDinnerPlans at no cost, just go to THIS LINK  , and choose which menu you would like. You can check out the meal plan options at the Meal Plans tab at the top of the website, as well.

They include Classic, Heart-Healthy (& diabetic friendly), and Gluten Free plan options!

Have fun!

Your Name


Sweet Southern Oatmeal

Sweet Southern Oatmeal Recipe

If you’re a fan of oatmeal, you’re going to love this sweet, Southern (and healthy) version of this breakfast classic..

Sweet Southern Oatmeal RecipeSweet Southern Oatmeal
2 Servings
2⁄3 cup old fashioned/steel cut oatmeal
1 1⁄3 cup Water
Dash of salt
1⁄2 cup canned/frozen unsweetened peaches, sliced
2 tablespoon pecan halves or slivered almonds
2 teaspoons vanilla extract
1⁄4 cup unsweetened, vanilla almond milk
1-2 packet artificial sweetener (Truvia, Splenda, etc)

Cook oatmeal with water and salt, according to package instructions. Remove from heat and allow to cook until slightly thickened.

Combine with remaining ingredients, stir, and reheat in microwave for one minute.

Stir again, sprinkle with additional almonds or pecans (optional), and serve.


Chef Perry

Sweet Southern Oatmeal Recipe


All about Omelets

om·e·let – noun: omelet; plural noun: omelets; noun: omelet; plural noun: omelets

A dish of beaten eggs cooked in a frying pan until firm, often with a filling added while cooking, and usually served folded over.


French omelet, earlier, from lemele ‘knife blade’, from Latin lamella. The association with ‘knife blade’ is probably because of the thin flat shape of an omelet.


The fluffy omelet is a refined version of an ancient food. According to Alan Davidson, the French word omelet came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris in 1393.

According to the founding legend of the annual giant Easter omelet of Bessières, Haute-Garonne, 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 an omelet 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 omelet for his army the next day.

Simple French omelet

A beautiful omelet prepared by one of our MY KITCHEN students!


The French omelet is smoothly and briskly cooked in an extremely hot pan specially made for the purpose. The technique relies on clarified butter (to ensure a high smoke point) in relatively great ratio to the eggs (prevents sticking and cooks the eggs more quickly). Good with just salt and pepper, this omelet is often flavored with tomato and finely chopped herbs (often fine herbs or tarragon, chervil, parsley and chives) or chopped onions. French omelets are also removed from the pan in a manner different from an American omelet. They can be rolled out in a trifold design or just simply slide out of the pan directly into a plate and when made correctly have little to no color to them.

American style omelets are different from a French style in that it is placed in the pan and left until the eggs have cooked through. It will have a nice golden brown crust. The filling is placed into the middle of the omelet towards the end of the end of the cooking process. It is then folded in half and served.

The American omelet/Folded Omelet is definitely a simpler method than the French. It is cooked in a sauté pan with out stirring. The filling is is placed on the eggs just before it is finished. Fold it in half and slid it onto a plate.

A frittata is a kind of open-faced Italian omelet that can contain cheese, vegetables, or even leftover pasta. Frittata are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.

And, of course there’s Chef Perry’s favorite: Hangtown fry, containing bacon and breaded oysters, is an unusual omelet that originated in Placerville, California during the gold rush.


On March 19, 1994, the largest omelet (1,383 ft²) in the world at the time was made with 160,000 eggs in Yokohama, Japan, but it was subsequently overtaken by an omelet made by the Lung Association in Brockville, Ontario, Canada on May 11, 2002 — it weighed 2.95 tonnes (6,503.6 lbs.). (From Wikipedia, the free encyclopedia)

Ham and Cheese Omelet

Chef Chris’s Basic Filled Omelet

Omelets are one of my favorite meals. It was one of my first adventures in cooking. My father would cook them on Saturday mornings while us kids were watching cartoons. When I was older he taught me to cook a classic filled omelet. Now I am passing this tradition to my children. While now days I add things like sauteed onions, peppers and mushrooms. The basics are still the same.

Active Time: 5min.                                                        Total Time: 15min.

  • 2 eggs
  • 1 tbsp. milk or cream
  • 1 tsp. butter
  • 1-2oz. your favorite cheese
  • 1-2oz. Ham
  • Salt & black pepper

Mise en Place

Grate the cheese. Dice the ham. Crack eggs into a small mixing bowl.


Melt butter in a sauté pan over medium heat. Whisk the eggs together with the milk/cream (the milk will help the eggs be a little fluffy) and a pinch each of salt and pepper.

Add the ham and the cheese (reserve a pinch or two of cheese for plating) once when the bottom is firm but still runny on the top.

When the eggs are cooked through use a spatula to gently fold omelet in half and slide onto a warm plate. Sprinkle the remaining cheese on top.

Serve with a side of fruit and toast or toasted bagel.


Simple Poached Salmon with Lemon-Parsley Orzo

Simple Poached Salmon

Chef Chris and I had a great time doing cooking demos at last night’s “Ladies Night” event at the Portland Sportsman’s Warehouse, supporting Royal Family Kid’s Camps!

The turnout was awesome, and we enjoyed the opportunity to show folks a great, almost full-proof way to prepare a delicate, moist, and delicious salmon dish, regardless of their level of cooking experience.

As promised, here are the recipes!

Chef Perry

16 - Copy

Simple Poached Salmon
4 five-ounce salmon fillets
1/4 cup dry white wine
2 sprigs parsley
2 sprigs tarragon
4 tablespoons butter
Salt and pepper to taste
Lemon juice to taste

3Season the salmon pieces with salt and set aside. Choose a heavy pan just large enough to fit the salmon snugly in one layer and add the wine, tarragon, and just enough water to come halfway up the salmon pieces (but do not add the salmon yet).

Season with a good pinch of salt and bring to a boil.

Once boiling, immediately turn the heat to very low so it’s barely simmering. Add the fish pieces and cook for 3 1/2 minutes (add an extra minute or two if using steaks), then carefully turn the pieces over and cook for 3 minutes more to finish. Ensure that the water never gets hot enough to boil.

Remove the fish pieces to a warm plate then turn the heat to high to reduce the liquid by half. Whisk in the butter and season to taste with salt and lemon juice, if necessary.

Pour the sauce over the fish and garnish with a little chopped parsley.

Orzo with Lemon and Parsley
1/2 cup extra-virgin olive oil
2 garlic cloves (thinly sliced)
3/4 lbs orzo (cooked)
1 lemon, juice & zest
1/2 bunch of flat leaf parsley
salt freshly ground pepper

4Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well.

In a small Dutch oven over medium-low heat, warm the olive oil. Add the garlic and sauté until fragrant but not browned, about 2 minutes. Gently fold in the cooked orzo, lemon zest, lemon juice, parsley, salt and pepper until well mixed.

Transfer the orzo to a serving bowl and serve warm.


Tips & Recipes for an Amazing Easter Dinner (and leftovers!)

It’s almost Easter!

Here are some of the best recipes, menus, and leftovers tips we’ve put together over the last few years…

Just click on the picture to view each post!

Happy Easter!

Chef Perry

Lamb Easter Dinner

Garlic and Rosemary Leg of Lamb, Potato, Leek, and Asparagus Gratin, Strawberry Spinach Salad, and Petits Pots de Crème au Chocolat.

Easter Ham Dinner

Honey Baked Ham with Roasted New Potatoes & Green Beans

Reheating Turkeys and Hams

Reheating Turkeys and Hams

Leftover Easter Egg Recipes

Leftover Easter Egg Recipes


Steak for a crowd, without breaking the bank.

Flank Steak & Pasta

SimplySmartDinnerPlans subscriber Nicole asks:

My high school daughter has a dance next weekend and her and her friends have decided to have a home dinner instead of going out.

They want Steak & pasta. Do you have any suggestions for a menu? There will be 10 of them. Me and one other mom will be putting this together and would like something fairly easy, not too pricey and teen friendly.

Any help would be appreciated

– Nicole



Thank you for your email!

Okay, steak and pasta for 10, without breaking the bank…we can do this! To get the most bang for your buck, flavor-wise, I would go with skirt or flank steak. It’s fast and easy to pan fry, moderately priced, melts in your mouth, and brings HUGE steak flavor to the table, without needing to provide a huge serving of steak.

Keep in mind that for most of history (and still in much of the world), meat was used as a flavoring agent to enhance dishes, not a giant slab of protein served as the centerpiece of a meal. Not only is this a more economical eating style, but it’s healthier, too.

This is one of my favorite steak recipes, and I think it would be a perfect fit by adding some nice hot al dente fettuccine, tossed in the pan juices. Top with the thin-sliced flank steak, alongside a big salad and some steamed veggies, and you’ll have a winner!

If you REALLY want to rock it, sprinkle everything with some grated asiago cheese, just before serving!

flank-steakThe flank steak, also known as bavette, is a beef steak cut from the abdominal muscles of the cow. It is long, thin, and full of tough connective tissue.

It is usually marinated before being broiled or grilled whole. Because it is tough, you usually slice it thinly on a diagonal across the grain to sever the tough fibers and make the flavorful steak chewable.

I’ve found that if I cook it quickly, over the hottest heat I can manage, I don’t need a marinate, and get more the true beef flavor. For my money, this is one of the best tasting cuts on the cow.

Pan-Seared Flank Steak with Fettuccine
Serves 6

1 1/2 lbs. fettuccine pasta
2 tbsp. butter
3 cloves garlic, peeled and crushed
1 1½-lb. piece flank steak, about ¾” thick
Salt and freshly ground pepper
3 tbsp. olive oil
1 bunch green onions, sliced (green and white parts)

Cook the fettuccine in salted water, until al dente. Keep warm. See our post: “5 Tips for Perfect Pasta” Reserve 1-2 cups of the pasta water.

Warm butter and garlic in a saucepan over medium-low heat. Cook until garlic is fragrant, about 5 minutes. Discard garlic. Set butter aside in a warm place.

Pat steak dry with paper towels, then season liberally on both sides with salt and pepper. Heat a large cast-iron skillet over high heat. When pan begins to smoke, coat with oil, then add steak (oil will spatter). For rare (or “properly cooked”), sear until almost black, about 4 minutes on each side.

Don’t move steak until ready to turn.

NoForksNote: Never, ever, ever turn a steak with a meat fork, a knife, or anything else that punctures the meat (and lets all of those amazing juices escape). Always turn your steaks (or chicken, or pork) with tongs.

Transfer the steak to a platter, and top with garlic butter. Cover loosely with foil to keep warm, and allow steak to rest for 15 minutes. Pour 1/2 of any juices that collect in the platter, back into the pan, reserve the other half.

While the steak is resting, bring the juices in the pan up to medium heat. Deglaze the pan with 1 cup of pasta water and reduce by half. Using tongs, add your pasta to the pan and toss to coat evenly. Remove pasta from from hot pan immediately, and set aside. Keep warm.

Cut across flank steak the grain into ¼” slices and portion beside (or on top of) the noodles. Spoon the reserved juices over steak, and top with green onions and grated asiago cheese (optional).

Serve with a big green salad and steamed veggies.


-Chef Perry


Mother and Daughter Making a SaladAt SimplySmartDinnerPlans, we’re all about helping busy families get back to the dinner table and share delicious, nutritious meals together, by helping you with the research, planning, and list-making that takes so much time…time that most of us just don’t have.

We create and personally test “real food” recipes for every night of the month, provide an easy-to-follow itemized grocery list for every week of the month, and offer constant support and training through our weekly newsletter, interactive blog, and social media sites…all for just $5.00 a month!

Classic, lighter-side, diabetic-friendly, and gluten-free meal plans in 2, 4, & 6 servings, are available.

Click here to learn more!



What’s New at Hautemealz

1551712_719287194762404_1321413378_nHey everyone,

We’ve seen some big changes to hautemealz.com since we launched our 2.0 initiative on January first, and the feedback has been awesome. We’re so glad to hear how you’re enjoying the expanded menu options each week.

But, as the old saying goes…you ain’t see nuthin’ yet!

One of the challenges that we’ve had in the past is that the name “hautemealz”, because of its pronunciation and spelling, is difficult for folks to remember, doesn’t play well in audio marketing, and does not convey a clear meaning of what we offer – many folks still assume that we deliver “hot meals” to their door!

ILP1Also, as we do more and more community outreach, and other food-related adventures, we want to make sure that we’re not muddling the message by having “all of our eggs in one basket” (and under one name).

So, after much consideration, and input from several top marketing professionals, we’ve decided it’s time to re-brand ourselves.

As part of this re-branding phase of 2.0, we started working on some new business name ideas.  We came up with 20-plus snappy titles, narrowed those down to our top half-dozen, and then submitted those to some of our amazing friends in the marketing and promotions fields.

The new name had to clearly define the purpose of our meal plans – quickness, nutritional value, and ease of use –  be easy to spell, and easy to remember.

What we came up with (and are VERY excited about) is…


Is that what we do, in a nutshell, or what?

As you can see, we’re keeping the hautemealz.com name and style…but it will become the “umbrella” over our various culinary projects.

Under that umbrella are SimplySmartDinnerPlans (the weekly recipes, shopping list, blog, and helpline), as well as our local private chef services, personal tutoring and workshops, and our community outreach programs (to be named soon) as well as whatever else the future brings.

cleaning retroSo, all of that to say…please pardon our dust, over the next few weeks, as we start shifting our branding of the meal plans to the new format, but never fear…Terry, Chris, and I will still be here for you, and we will remain “the chefs at hautemealz.com!”

Also, please feel free to share the news with anyone and everyone you know who’s life might be made a little easier with dinner plans that are, well…”Simply Smart!”

What do you think?

-Chef Perry

PS – Just to say thank you, for reading to the end...here’s a yummy (and super-simple) dessert, just for you! Our “Chocolate Peanut-Butter Pot de Creme!”



Chicken Kotletki with Sour Cream Mushroom Sauce

My six-year old daughter and I are on a culinary journey to cook our way around the world. Once a week, Gracie picks a country, we research the food of that nation, pick a traditional dish, then shop and cook together. Sometimes we even work in a side trip to an ethnic market or food-truck.

This week, Gracie went for that big orange country at the top of the map…Russia!

This is a very simple, hearty, and delicious comfort food dish. A pre-cooked rotisserie chicken would make this dish a snap!

Russian Chicken Kotletki

Chicken Kotletki with Sour Cream Mushroom Sauce & Sweet Cabbage Salad
Serves 4

4 cups cooked long grain rice, hotRussian Chicken Kotletki
2 1/2 cups cubed cooked chicken*
2 Tbsp. butter
16 oz button mushrooms
1 onion, chopped
1 celery stalk, chopped
salt, pepper
2 garlic cloves, minced
1 Tablespoon flour
1 1/4 cup chicken broth
1/2 cup heavy cream
2 Tbsp. sour cream
2 Tbsp. fresh dill, minced

Mise en Place

Cube chicken (equal parts white and dark meat), clean and quarter mushrooms, chop onion and celery. Mince garlic and dill.

Need some help with your chopping, dicing, and mincing? See this post.

*You can bake your own chicken or use a store-bought rotisserie chicken for this dish.

Russian Chicken Kotletki

Prepare the Dish

Melt the butter in a skillet over medium high heat. Add the fresh mushrooms, onion, celery, garlic, and thyme (whole stalk). Season with salt and pepper. Add flour, mix well, and cook for about 10 minutes.

Pour in the chicken broth, heavy cream, and sour cream. Bring to a boil, then reduce to a simmer and cook ten minutes to thicken.

3Stir in the cooked chicken and stir to coat the chicken evenly. Let rest, off heat, 10 minutes. Remove thyme stem.

Sprinkle Kotletki with fresh dill, and serve over hot rice, with cabbage salad.

Sweet Cabbage Salad

The sweet-tart, acidic component to this salad pairs perfectly with the rich, luxurious mushroom sauce in the Kotletki.

1 half a small head of cabbage
2 small cucumbers
1 large carrot
1 celery stalk
1 medium yellow bell pepper
8 radishes
1 apple
fresh herbs (scallions, dill, parsley)
2-3 Tbsp. sunflower oil
2-3 Tbsp. distilled white vinegar
1 Tbsp. sugar
salt, pepper, to taste

Shred cabbage. Julienne cukes, carrots, and bell pepper. Slice celery, apple, and radishes (thin). Mince herbs.

For the dressing: Combine oil, vinegar, sugar, salt, and pepper in a bowl, and whisk to combine.

Toss veggies with dressing and serve immediately, or chill up to 1 hour.


Chef Perry


New favorite thing – homemade sesame crackers

Homemade Sesame Crackers

This might be my new favorite thing!

Made these homemade sesame crackers yesterday with my daughter, and they are SO good! Spread with a little cream cheese and some fresh chopped green onion.

The thinner you can roll them, the crispier they’ll be. You can do a big, round, “communal” cracker, for a cool presentation, as well.

Also, I looked at those strips of raw dough and couldn’t help myself…boiled in a bit of salted water, they make a very different, but really delicious pasta. Now I just gotta figure out a recipe for that!


-Chef Perry

PS – My 6y/o daughter Gracie insisted on buying that kitchen timer for me because “it looks just like you, Daddy!” :)

Sesame Crackers
1 1⁄2 cups flour
3/4 cup sesame seeds, toasted
1⁄2 tsp garlic powder
1⁄2 tsp baking powder
1⁄2 tsp salt
3 tbsp butter, softened
1⁄2 cup milk
2 tbsp extra-virgin olive oil
1 tsp coarse salt

Preheat oven to 350°.

Combine flour, sesame seeds, garlic powder, salt, and baking powder in a bowl.

Work butter into flour mixture until mixture resembles cornmeal. Gradually add milk, stirring until a crumbly dough forms (dough will be on the dry side but moist enough to hold together).

Shape dough into a ball, wrap in plastic wrap, and transfer to the refrigerator to let relax for 10–15 minutes.

Divide dough in half. Roll first piece on a lightly floured surface to a 1⁄8″-thick rectangle, about 10″× 12″. Brush dough with half the oil and sprinkle with half the salt. Cut dough into rectangles.

Transfer dough rectangles to a parchment paper–lined baking sheet about 1⁄2″ apart and set aside.

Repeat process with remaining dough, oil, and salt. Bake crackers until golden brown, about 30 minutes, rotating pans halfway through baking time.

Let cook (to crisp) and serve.


Three Cheese Italian Style Meatballs

eOur friends at Johnsonville sent us some complimentary products for review awhile back, and one of those products was the Three Cheese Italian Style Meatballs.

(We also reviewed their Mild Italian Sausage Slices, check out the review and our recipe for Italian Sausage Potato Soup)

I will admit some skepticism, as someone who has suffered through more than his share of Big Box Store mystery-meat meatball dishes out of crock-pots and potlick casserole pans.  You know what I’m talking about…that “fake beef” flavor (1 part Worcester, 1 part beef bullion, 2 parts plastic-wrap)  In fact, I had decided that if I didn’t like them, I just wouldn’t post, as I don’t do negative reviews.

Once again, I was very pleasantly surprised. I’m telling, straight up…these meatballs taste like meatballs.

Really good meatballs!

Are they better than my Nona Perkins’ meatballs? Not a chance, but when I don’t have 14 hours to prepare Grandma’s recipe…I’d be happy to serve these.

As important as the favor, the consistency is right…it FEELS like meatball. None of that over-processed “soft-meat” mushiness, These feel like finely ground beef, firm and solid without being dry or mealy.

Pasta sauce with meatballs is a no-brainer, but I can’t wait to try these with my Meatball Pho, and Philly Cheesesteak Sandwiches, as well!

However, for this test, I decided to earn a few brownie points and make one of my wife’s favorites, Sloppy Joes…

(One thing I really like about this recipe is that it’s less “sloppy” than the  traditional ground-meat Joes. If you’re in a big hurry, a canned “Thick & Chunky” sloppy joe sauce will work…but it’s not going to be as good as this!)

Oh, and my wife said these were the best sloppy joes she’s ever had. So there!


The Amazing Sloppy John(sonville)
1/2 bag of Johnsonville Three Cheese Italian Style Meatballs, thawed
4 soft pub rolls, split
4 tsp. butter, softened
1 cup shredded mozzerella cheese

For the sauce:
2 tsp. Better Than Bullion Beef Base
1/2 onion, diced
2 cloves garlic, minced
1 diced green bell pepper
3 cups hot water, divided
3/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
dash of Worcestershire sauce
1/2 teaspoon  each salt and ground black pepper

Slice meatballs into thirds, and brown in a pan with a little oil, until edges are crisp. Set aside.


Place 1 cup of the hot water, beef base and onions into a large skillet and put over medium heat. Cook stirring until the onions begin to brown and the broth is reduced by half.

(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. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

Add the garlic and green pepper; cook stirring for 2 minutes. Add 1 cup of water. Bring to a simmer, scraping the bottom of the pan with a spatula to dissolve any browned bits.


Stir in the ketchup, brown sugar, mustard, Worcestershire, salt, pepper, and last cup of water. Bring to a simmer, reduce heat to low, and simmer for 30-45 minutes, or until most of the liquid has been evaporated. Add the sliced meatballs, stir, top with cheese, and let rest 10 minutes (off heat) until thick, rich and tender.

While the meat and sauce are resting, butter the split pub rolls, and brown lightly in a hot, dry pan.


Assemble sandwiches and served with crispy fries and bread & butter pickle chips (optional)

Note: Double the sauce recipe (it freezes great) and make this dish in a flash, next time!


-Chef Perry