Subscription: Home Chef
Cost:
Starts at $9.99 per serving (minimum 2 servings).
Majority of selections are $9.99, some upgrades are a little more (i.e., $14.99)
There are typically 10 serving selections per week (entrees, breakfast, smoothie, appetizer, fruit) and you can select the number of servings for each selection (2, 4 or 6 servings)
Click HERE to get $30 off your first week and give me $30 off my next week so I can continue to review this subscription!
What You’re Getting:
Organic, sustainable, and local produce whenever possible.
Home Chef is in Chicago where I am so my box does not travel far and I am supporting local businesses!
Kick Back and Get Comfortable:
Subista was so kind to give me a gift certificate to Home Chef. I must show my cooking skills to everyone. Well you all are in for a surprise! Because I have a hungry hubbie with three growing picky Pnut people (myself included), I need to fashion out our meals to accommodate everyone. So you will likely see on our IN REAL LIFE, one meal serving as planned by Home Chef for my husband and the other serving done Pnut style. I have not seen a review like this so I think it would be a nice perspective on how to stretch meals to feed a family of 2 adults and 3 little Pnut people. Of course, this would not work if my Pnut people were teenagers lol.
Here is the front sheet of the recipe card!
That is a nice drink pairing. I am currently a bartender for two of my Pnut people so my drink pairing is…
The Spice House Hot Cocoa Mix:
The Spice House is a Chicago staple. I buy the majority of my spices there. A few times a year, The Spice House offers free shipping no minimum. I had fantasies of offering a Randomly by Pnut box to my Subista sistas. My dreams came to be a reality (have you watched The Secret seriously it works) and like BAM a free ship no minimum code was offered. I sent each of my Subista sistas and some close friends a jar of spice. Alas, I did not want to be left out, so I bought myself a small bag of Hot Chocolate Mix to sample before I go out and buy a bigger quantity (oh it paired nicely with a bit of Home Chef Heavy Cream I snuck in)! I may be doing a future review if I am able to ascertain some pictures of what my Subista sistas cooked with their spice.
The February 2015 PopSugarMustHave heart cutting board makes a comeback!
Here is a prep photo of me prepping Home Chef’s Sherry Wine Demi-Glace Flat-Iron Steak. I thought I took more pictures as the other recipes I took more pictures but I am pretty pictureless for this review! You can see my potato trimmings to the right of the picture (the bowl was obtained via Burke Box when they had a monthly subscription service).
Where are the A La Carte Burke Boxes Burke Box promised when they ended their monthly subscription service *is sad*
This is Home Chef’s Recipe Instructions:
This is Pnut’s Version:
PREPARE THE INGREDIENTS AND START POTATOES
-Put water in the pot and place on high heat. Start peeling than cutting potatoes adding them to the hot water. Toss a pinch of salt. Once water is boiling shut off and come back later.
This saves me from burning something whilst a Pnut person is needing me.
-Quarter brussel sprouts. Add a bag of thawed Frozen Trader Joe brussels sprouts.
COOK THE BRUSSELS SPROUTS
Put a non-stick pan on medium heat. Added some olive oil, balsamic vinegar (yes I did add it sometimes exceptions are made I am weird with my vinegar tastes) and all the brussels sprouts. Turned occasionally until it appeared to be browning then placed on high for a minute, stirred, then shut off and left alone, again to tend to any Pnut people.
We don’t eat our dinners hot in this family!
PREPARE THE POTATOES
Drained the taters and dumped back in the pot. Added the Home Chef heavy cream and butter pats. And mashed away!
Note: I made instant potatoes for the girls and a little extra for me. My husband does not prefer instant potatoes. I do not know why they are not lumpy. Anywhoo, both the Home Chef and instant potatoes were demolished by the end of dinnertime.
This family are carboholics!
COOK THE STEAKS
Placed the steaks in the same pan used for the brussel sprouts and seared rare. Flipped (the steak heh). Left on pan to rest. Tended to my Pnut people.
PREPARE THE DEMI-GLACE
Plated the steaks. Combined Home Chef’s demi-glace, cooking sherry, and some water to deglaze the pan to make a sauce.
PLATE THE DISH
VOILA!!!
VERDICT: The chefs at Home Chef will be happy to see that there was not that much bastardizing their recipe this time! Even with supplementing the potatoes and brussels sprouts, this family of five managed to eat the whole meal! It kinda helped that the wee ones were not interested in the well done ends of the steaks. The wee ones ate a little of the Home Chef Potatoes, much of the instant potatoes, gave a side-eye to the brussels sprouts but ate more once they saw their parents eat them up! The brussels sprouts were really nom. Like really deliciously yummy. The steaks were fabulous! My husband were comparing this meal price as to buying from a farmer’s market as the meat there is always expensive and this tasted exactly what a farmer’s market steak tastes like.
***See Our Home Chef Reviews Here***
What do you think of my cooking skills? Share your thoughts below, on the point or random.
Disclaimer: I used codes, clams, and a gift certificate from Subista for my Home Chef orders. There are Referral/affiliate links to this post.
I love brussel sprouts. They get such a bad rap but cook them with some bacon and nom nom. So I can never make non lumpy mashed potatoes either….. I think that gene is missing from my dna
That is probably why I prefer instant. No lumps.
Brussel sprouts married with bacon sounds like a beautiful match!