Chef in the Burbs

Helping Passionate Cooks Become Personal Chefs

What’s Cooking: January

Wonder what someone who hires a personal chef eats?

You might be surprised at what they choose. I have one client who has me make sandwiches. Yes, sandwiches.

Some of the Client picks for January were:

Egg Drop Soup; incredibly fast and easy. Store bought chicken broth is upgraded with ginger and garlic to make this easy and healthy Asian classic.

Egg Drop Soup

Peanut Noodles Are Awesome – Here’s the Top 8 Reasons Why Landscape

Peanut Noodles

Yes, you can make roast chicken on a weeknight, probably faster than fighting the parking lot at Costco.

Weeknight Roast Chicken

Is that pesky pyrazine ruining stuffed peppers for you? Swap red for green and this speedy no-bake hack will make them into a 20 minute weeknight dinner everyone will love.

Stuffed Peppers

Click here for recipes…

Wonder what I feed my family?

Here are a few things we had for dinner. Except the 11 year old. He eats nothing.

Okay, that’s hyperbole. In fact he eats SEVEN WHOLE THINGS. As a matter of fact he does eat the Magic Chicken.

My Family:

White Chili with Chicken - You might not think of mushrooms right away (or ever) when you think of chili, but in this White Bean Chili with Chicken, mushrooms are a perfect addition.Tired of the same old soups and stews? Try this fabulous Chicken Stew with Butternut Squash Stew. Chock full of chicken and veggies, it’s the ultimate one pot meal.

This Oven Poached Chicken is magic. Does it lay golden eggs? No. Does it cook itself? Not really. Does it do homework with the kids so you don’t have to? Unfortunately not. (but if you find a chicken that does, PLEASE tell me)

Magic Chicken

Combo Fried Rice is definitely something you need to have in your repertoire, not only because it’s fast but it’s a great way to use leftovers without hearing people complain about having leftovers.

Click here for recipes…

And I also had an EPIC failure. I made a steak kebob recipe, that had an Asian marinade, shishito peppers, shiitakes, and scallions. Sounds good right? Completely flavorless.

Plus the husband couldn’t eat the peppers because he can’t have seeds, which I totally forgot about.

I also made a jicama pineapple salad which I had to julienne a couple pounds of veggies for. Why? WHY did I do this on a weeknight? And more importantly WHY DID I USE A CRAPPY HANDHELD TOOL instead of a mandoline or food processor which would have taken about 3 seconds?

Because I’m an idiot, that’s why.

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