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The Home Chef

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The Home Chef

A place to come for delicious grab and go prepped meals, recipes, honest reviews of restaurant's we visit, and to schedule your private cooking class.

I am no culinary expert, but I am passionate about everything food and booze! Come join me!

10/18/2026

Some Sundays look like coffee and finding funny reels to send to the fam. Others look like this. 😎

A “use up what’s in the fridge” crustless quiche and a beef bulgogi ready to start braising while we are out and about today are ready to go. All I’ll need to do for dinner later is cook up some rice and veggies.

Now time for a mimosa 🍾. Happy Sunday, friends!

09/17/2026

August Best Bites 🍴

Great Heart Brewing’s Sauerbraten took me to Sunday dinner. Comforting and classic!

And their Roasted Bratwurst was to die for. The ambience made you feel smack dab in the middle of Oktoberfest in Germany.

Don’t skip the Garlic Parm wood-fired wings at Good News Brewing!

The Meat wood-fired pizza…dare I say… the best in STL 🤷‍♀️

My go to order at Oak and Front Kitchen + Bar

Bang Bang Chicken Club with no bun and a side salad with a zippy evening bagel vinaigrette

The stand-out dish at The Nobel Crown, the Peach and Ricotta tart. Creamy, dreamy, and so so good!

The Noble Crown

The pan-seared Trout was light and flavorful and the farro with mushrooms and pancetta was so good I recreated it at home.

The Noble Crown

The Noble Burger, although a bit over medium rare as ordered, still provided a rich and decadent burger. The Gruyère Mornay sauce was everything.

Not every spot we try was worthy of a shout out, but these spots made the grade!

Where are you trying this month?

09/16/2026

Everyone is pumpkin spicing… I’m holding on for a wee bit longer to summer with this spring minestrone. Loaded with fresh veggies like peas, asparagus, carrots, and potatoes it definitely gives you the nutritional value our bodies are craving at this time of the year. After all the bbq’s, vacations, weddings, and just trying to survive the summer with kids at home it’s a healthy but hearty soup. This one has added diatilini noodles to make it even cozier.

Fall if ya wanna, but it’s still ok to not wish summer away. 😎🍉🫛🥕🥔

09/01/2026

I think I may have found the perfect recipe for the perfect pizza pie. The 72 hour cold ferment dough recipe from Sam 🍕 Dough Guy takes a little pre-planning but totally worth it. This dough ball was frozen and it thawed and cooked up beautifully.

The toppings were a recreation of a pizza we had at Good News Brewing a few weeks ago. Started with a base of marinara and pesto, topped with mozzarella, mushrooms, spinach, red onion, spicy chimi seasoning, and thinly sliced soppressata, and a little more cheese on top.

Baked at 550 after a one hour preheat of my $12 target pan for about 10 minutes.

Check out his page and make up a batch and keep on hand for your next pizza night! My next experiment will be his gluten free dough. Wish me luck! 🍀

08/23/2026

Dinner last night at The Noble Crown The Noble Crown in the CWE was delicious.

The space was light and airy with being cozy at the same time. The service was excellent. Our food came out in a good rhythm. And each plate was thoughtful and perfectly executed.

The peach and ricotta tart was a standout dish, the trout skin was crisp and the flesh was tender and buttery, and the burger and fries were 🔥! The farro under the fish was probably the best I’ve had.

If you’re looking for a great date night spot or if you are just looking to grab a quick bite at their beautiful bar, check them out. You will not be disappointed.

07/21/2026

Might be my new favorite combo at Crafty Chameleon Bar. The Meatball pizza and add pepperoncini, red onion, and Serrano peppers. Soooo good!

07/06/2026

Smoked Ribs and Pork Belly on the Traeger Grills smoker.

Ribs prepared with a dry rub then smoked for 3 hours. Wrapped in paper with b**r, brown sugar and butter for 1 1/2 hours. These were competition worthy! My best yet 🙌🙌

Pork Belly prepared with a Cajun seasoning and smoked for 6 hours. Was a bit salty, but still tender, juicy, and delicious.

Sides got done late because we were without power. But we had charred corn finished in a coconut milk, stock, butter, and seasoning blend, herbed potatoes, and watermelon.

Another 4th of July 🇺🇸 in the books!

06/22/2026

The beef rib of all beef ribs.

Pulled pork, pit beans, bbq sauce,
cheese sauce, fries? Yes, please.

The brisket sando, the smoked corned beef, the creamy cabbage, the mac and cheese, the potato salad, the smoked turkey… every single thing we tried was amazing.

Did we order too much? Absolutely.
Am I mad about it? Not even a little.

It says a lot about Stellar Hog when people are willing to sit outside hunkered under umbrellas in the rain just to eat there. We spotted a table with a little better cover and made our move while we waited for our food. Being in the service industry I did feel sorry for the staff having to run food, but not one of them looked like they minded.

The wait was about an hour, but honestly, we didn’t mind. We weren’t in a rush, the atmosphere was fun, and the food was more than worth it.

If you’re looking for barbecue that lives up to the hype, The Stellar Hog delivers.

06/17/2026

Guys, this is your PSA to check your labels.

I’ve been buying the Italian Sweet Cream creamer from Aldi for a while, and when they were out of stock last trip, I grabbed the Delightfully Pure Sweet Cream instead. Same brand. Same flavor profile. Definitely NOT the same ingredients.

The first one doesn’t contain any real milk, and the ingredient list reads more like a science experiment than something I’d keep in my kitchen. The only ingredients I recognized and regularly use are sugar and water… and sugar is the very first ingredient. 😳

Meanwhile, the “Pure” version actually contains ingredients you’d expect to find in a dairy-based creamer.

And can we talk about the disclaimer on the back? “Not intended for use as infant formula.” Who was using coffee creamer as baby formula? Someone had to do it for that warning label to exist. 🙄

Moral of the story: don’t assume products are the same just because the packaging and flavor sound similar. Take 10 seconds and read the label.

Carry on and have a great Wednesday! ☕️

06/11/2026

New recipe is up on Substack. Click the link below to check it out.

https://open.substack.com/pub/thehomechef/p/chicken-pad-thai?r=6g2487&utm_medium=ios

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