St.Louis Style Pizza

St. Louis has a unique and thriving food, beer, and wine scene. Voted 5th best city to eat in by Food & Wine magazine, you’ll find an impressive list of restaurants serving updated, and contemporary versions, of the classics. You’ll also find a unique blend of cultures and, therefore, cuisines. Southern BBQ, blended with ItalianContinue reading “St.Louis Style Pizza”

DIY Pumpkin Liqueur

The warmer, cozier, red-headed cousin to the White Claws you enjoyed this summer. Pumpkin Liqueur, or Pumkincello, can easily be made at home with a few simple ingredients. Your friends will roll their eyes when you bring a bottle of your homemade, Pumpkincello to the next bonfire, but their opinions will change when they tasteContinue reading “DIY Pumpkin Liqueur”

Shrimp, Chicken, & Sausage, Gumbo

Throughout the history of the United States, the ports of New Orleans were second only to New York’s Ellis Island in volume, and variety, of immigrants who were coming to the new world. Due to this unique blend, New Orleans food, much like its culture, stands apart, as it combines French, Spanish, Caribbean, and AfricanContinue reading “Shrimp, Chicken, & Sausage, Gumbo”

Classic Tomato Bisque

Don’t let the word “bisque” fool you. “Bisque” traditionally refers to a cream based seafood soup, but the word “bisque” is now generally accepted for any cream based, or creamy textured, soup. Our Get Cheffy Tomato Bisque is approachable, familiar, and satisfying and is made from pantry staples that you probably have on hand rightContinue reading “Classic Tomato Bisque”

Pretzels & Beer Cheese Dip

Guten Tag! As Summer moves out, and Fall moves in, cultures around the globe celebrate, and welcome the changing of the seasons with the German holiday of Oktoberfest (a lesser known festival, called Maifest, takes place in Spring). Like all good parties, Oktoberfest is celebrated with food. Pretzels are a common food served at OktoberfestContinue reading “Pretzels & Beer Cheese Dip”

Philly Cheesesteak Sliders

Perfect for the Labor Day weekend, delight your friends with these unexpected, but familiar, crowd pleasers. Wind down your summer properly-with a steak, onion, and cheese sandwich in your hand. FOR THE CHEESESTEAKS: 2 Pounds Ribeye or Strip Steak 2 Large, or 3 Medium Yellow Onions 1 Green Pepper 6 Slices of Provolone and AmericanContinue reading “Philly Cheesesteak Sliders”

Summer Vegetable Gratin

Gratin (gra-TAN) is a fancy word for any dish cooked in a shallow pan. Usually topped with breadcrumbs, cheese, and butter, the potato gratin is a common variation that you’re probably most familiar with (and, to be fair, that box-top recipe for “potatoes au gratin” is actually pretty good). With high summer winding down, Eggplant,Continue reading “Summer Vegetable Gratin”

Chicken Gyros & Tzatziki

Iconic and delicious, Gyros are a staple of Greek restaurants. Traditionally made with skewered lamb meat, chicken and pork gyros are now more common in Greece. Learn how to make this delicious and classic street food at home. FOR THE GYROS: 2 lbs. Boneless Skinless Chicken Thighs 1 Cup Full Fat Greek Yogurt Fage isContinue reading “Chicken Gyros & Tzatziki”

White Castle style Sliders (with variations)

“I don’t care about nutrition, I care about taste“- Julia Child Right on Julia. In the Get Cheffy kitchen, we care about both nutrition and taste, but we know that rich and indulgent food has its place in the world, and on our plates. In honor of Julia’s birthdate yesterday, on August 15, we wantedContinue reading “White Castle style Sliders (with variations)”

DIY Pickles (with Bread & Butter and Sour Dill variations)

Claussen is the pickle brand we reach for in our supermarket. Crisp and refreshing, with a “snap” in their texture, the brand routinely wins “best in show” in pickle taste testings (yes,…that is a thing). What’s the difference between Claussen and other brands? A Claussen pickle is never heated; never heated in the brine, neverContinue reading “DIY Pickles (with Bread & Butter and Sour Dill variations)”

Stir Fry with Chicken & Vegetables

Perfect for a weeknight meal, our Get Cheffy stir fry combines a protein, a few humble vegetables, and some pantry staples to create an economical and resourceful dinner. The techniques described below can be applied to a multitude of vegetables, meats, and other ingredients. Clean out your fridge with this one as you can addContinue reading “Stir Fry with Chicken & Vegetables”

DIY Sun Dried Tomatos

With summer’s tomato bounty continuing, what is one to do with those bushels of ripe tomatoes? Make your own sun dried (oven dried) tomatoes! If you’re like us at Get Cheffy, you sneer at the price tag associated with store bought sun dried tomatoes (12 bucks for a little jar?…it’s not happening). Follow the easyContinue reading “DIY Sun Dried Tomatos”

Sausage & Cheese Stuffed Mushrooms

Rich and delicious, with a complex flavor profile, serve these little beauties to your friends the next time they come over, or make a tray for yourself and eat appetizers for dinner. 1 pound pork sausage Any type of sausage can be used here from breakfast sausage to Bratwurst to Italian Sausage (ensure you removeContinue reading “Sausage & Cheese Stuffed Mushrooms”

Pulled Pork (with variations)

Convenience cuts (chicken breast, pork chops, steaks, etc.) are quick cooking, lean, and generally come with a higher price tag for their “out-of-the-package” handiness that allows them to go from pan to plate in minutes. However, on the other end of the spectrum, the most economical cuts of beef, pork, and chicken require longer cookingContinue reading “Pulled Pork (with variations)”

White Chocolate & Peach Swirl Ice Cream

Haagen Dazs is the brand we reach for when we buy store bought ice cream, and it was Haagen Dazs that inspired our flavor combination of sweet, buttery white chocolate and tangy peach. Haagen Dazs is expensive and sold in disappointingly tiny pints; however, it is truly superb ice cream. They can charge more forContinue reading “White Chocolate & Peach Swirl Ice Cream”

Pizza on the Grill

Properly executed, grilled pizzas will make you a hero of your next backyard barbecue or grilling party. Follow our steps below to create an exceptional dough that cooperates with you while being grilled. FOR THE DOUGH: 3 cups all purpose flour (plus extra for kneading and rolling) 1 tablespoon honey 1/2 teaspoon instant, or rapidContinue reading “Pizza on the Grill”

Grilled Fajitas with Cilantro Crema

Tex-Mex cuisine is not classified as authentic Mexican. That doesn’t make it any less delicious. The term “fajita” has been around since the 1930’s, but the concept of grilled, and sizzling meat/vegetables wasn’t popularized until the 1990’s in Texas. Our fajitas use a humble spice mixture, and a few simple techniques on the grill toContinue reading “Grilled Fajitas with Cilantro Crema”

5 Ingredient Macaroni & Cheese

Ready in under 20 minutes, this is an all American classic. The techniques described below quickly create a creamy, cheesy, sauce with just a handful of ingredients (no milk, or cream needed here). The technique used to create our Get Cheffy Macaroni & Cheese can be applied to any pasta dish (alfredo, carbonaro, etc.) thatContinue reading “5 Ingredient Macaroni & Cheese”

Breadcrumb Stuffed Tomatoes with Browned Butter

With summer in full swing, tomatoes are plentiful. An inexpensive, but impressive, method for using summer’s bounty is to stuff tomatoes with bread, cheese, and aromatics. Follow the GET CHEFFY TIP(s) throughout the recipe below to create a beautiful side dish, or an excellent main course, out of the humble, and versatile tomato FOR THEContinue reading “Breadcrumb Stuffed Tomatoes with Browned Butter”

Vinaigrette (with variations)

Ever run out of something to dress your salad, seafood, or chicken with? Never again. Keep your pantry stocked with high quality Olive Oil, vegetable oil, and your favorite vinegars, and you’ll never need the stuff in the bottle again. White Wine Vinaigrette An all purpose vinaigrette that can be used on salads, chicken, orContinue reading “Vinaigrette (with variations)”

Pork Tenderloin & Stone Fruit Relish

Extra. That’s what your friends will call you when you make a “stone fruit relish”…..(call it a “stone fruit compote” to really get them going). Their taunts will stop when they taste the complex, and subtle flavors of cooked, summer fruits, paired with the creme de la creme of pork; the tenderloin. FOR THE TENDERLOINS:Continue reading “Pork Tenderloin & Stone Fruit Relish”

Grilled Asian Chicken & Vegetable Kebabs

Chicken wants to be grilled and glazed in the sweet, spicy, umami, flavors indicative of Asian cuisine(s). Ready in one hour, these kebabs are perfect for a weeknight dinner, or weekend grill session. FOR THE CHICKEN: 2 pounds boneless, skinless, chicken thighs 1/2 cup soy sauce 1/4 cup (4 tablespoons) hoisin 3 tablespoons grated gingerContinue reading “Grilled Asian Chicken & Vegetable Kebabs”

Stuffed Cabbage

Poor cabbage. It looks so unappealing in the grocery store sitting among its more beautiful, Artichoke, Red Pepper, and Asparagus pals. Transform this humble, economical, and versatile vegetable, into the belle of the ball. FOR THE CABBAGE: 1 large cabbage The common varieties of cabbage that you’ll fine in your supermarket would be Green, Purple,Continue reading “Stuffed Cabbage”

Beef Meatballs in Quick Tomato Sauce

Seasoned beef with a sweet, and mildly acidic, tomato sauce; what’s not to like? FOR THE MEATBALLS: 2 pounds ground beef We use 80/20 percent fat ratio 2 teaspoons dried garlic powder 2 teaspoons dried oregano 2 teaspoons salt 2 teaspoons ground black pepper 2 tablespoons shredded parmesan cheese (optional) GET CHEFFY TIP!– The ingredientsContinue reading “Beef Meatballs in Quick Tomato Sauce”

House-Made Stock

Because you’re an avid Get Cheffy reader, you know that we’re all about reducing waste in the kitchen. Listen to chefs from previous generations (those from the Jacques Pepin, WWII era), and you’ll learn that kitchens, personal or professional, need to be resourceful, economical, and reduce waste as much as possible. This stock recipe utilizesContinue reading “House-Made Stock”

Grilled Chicken Wings with Honey Bourbon Glaze

FOR THE CHICKEN: 2 pounds chicken wings FOR THE DRY RUB 1 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoons paprika 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon black pepper GET CHEFFY TIP!– This dry rub spice mixture can be modified however you like; we use paprika, salt, and garlic powder, butContinue reading “Grilled Chicken Wings with Honey Bourbon Glaze”