The good news? There are big plans in store for the Personal Chef Approach in 2015! Starting with a move to a new membership program that will allow members more control over their profiles, an upgrade in our merchant payment system to allow you to sign-up directly on our site (you spoke up and we listened) with enhanced security, cooking term and recipe videos, and some exciting new tools in development to help make cooking for the week advance even easier.

How it works

How it works

The annoying news? Due to payment detail security, we’re unable to migrate existing members to the new system. So please take note existing members – as of tonight you will need to sign-up for a new membership to access the recipe library, my weekly menu plan, and the custom menu planner along with all the other groovy tools and benefits of PCA membership. We are sorry for the inconvenience, but it should only take a few minutes of your time, and I think you will enjoy the more robust features and other goodies coming your way.


While I focus on details…

While I focus on ensuring that all time due from your old account is credited to your new accounts, and that charter members reserve their status, I asked TV personality, model, and actress Aja Dang to share what she loves most about being a Personal Chef Approach member.

The other day I came across statistical research about New Years resolutionsThe number one New Years resolution? Losing weight. One of my favorite blog posts from Julie Anne is about the dangers of fad dieting. As someone who works in the entertainment industry, I see unhealthy eating habits all too often.

Aja Dang

Aja Dang

I personally love food too much to not eat but I’ve learned to listen to my body when it comes to what should and should not put in my body. My college “diet” of late night fast food runs doesn’t cut it anymore. I’m about to turn 28 but I started realizing a couple years ago that I can’t eat the foods I got away with in my early 20’s.

Grilled Peaches with Cinnamon-Cardamom Greek Yogurt Sauce

Grilled Peaches with Cinnamon-Cardamom Greek Yogurt Sauce

Gone are the days of $.99 tacos from Jack In The Box, 20 piece chicken nuggets from McDonalds and milk shakes from Mel’s Diner. Just thinking about all that stuff makes me cringe (and a little nauseous) but I’m sure we are all guilty of some kind of unhealthy eating habits in the past. Since I no longer head to the fast food joint near my house, it’s important I always have a stocked fridge for those unexpected late night hunger pains. Enter Julie Anne and the Personal Chef Approach.

Oven Fries

Oven Fries

While I still have to remind myself to make meal prep a priority (Jewels recommends scheduling your cook date the same way you would any other important task), the PCA has allowed me to keep healthier options at my finger tips when I need to satisfy a craving. If I’m craving chips, the Oven Fries are the best; if I want something sweet I love the PCA’s Grilled Peaches and Yogurt Sauce; and if I want something hardy, Julie’s chili rub is fabulous on any protein. And I do mean ANY protein. The PCA makes choosing healthier options of my favorite foods really easy.

Roasted Garlic & Chili Rubbed Chicken

Roasted Garlic & Chili Rub

This versatile rub is an outstanding on any kind of beef, chicken, pork, shrimp or tofu. I sometimes find garlic already roasted at the store, which does save time, but it is very simple to do – just check out my note below. Any extra can be saved and used up to 5 days covered and refrigerated, but in my household it goes quickly.

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes


Roasted Garlic & Chili Porterhouse Steaks

  • 1 whole head garlic roasted and squeezed out of its paper like exterior
  • 2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 1/3 cup olive oil
  • 3 pounds or 4 thick steak cut of choice


Roasted Garlic & Chili Rub Porterhouse Steaks

  1. Prepare a hot grill.
  2. Squeeze roasted garlic out of it’s skins into a small bowl. Add chili powder, brown sugar, oregano and salt. Slowly add the olive oil, mixing into a paste consistency. Rub mixture generously all over the steaks.
  3. Grill the steaks on the hot grill until cooked as desired, about 4-5 minutes per side for medium rare depending on thickness.

Serving Suggestions

Serve with chipotle cauliflower mash or mashed potatoes, Tex Mex zucchini hash, or simple grilled vegetables.

Heat To Eat

I like to rub my meat, poultry or seafood and store until I am ready to grill and eat; but you could also heat already cooked meats in the microwave on 50% power to heat without cooking further, for 3-5 minutes, turning midway to distribute heat evenly.


To roast the garlic: Preheat oven to 400° F. Cut a 4-inch square piece of foil and place on a sheet pan. Peel the papery outer layer of a head of garlic off, leaving the skins on. Cut 1/2-inch off of the top of the head of garlic. Place the larger piece of garlic on the square of foil on a sheet pan (save the rest for another use). Drizzle 1 tablespoon olive oil over the top coating well. Wrap the foil loosely around the head of garlic and roast in the preheated oven for 30-35 minutes, or until the garlic is soft and squishy when you squeeze it. Store any excess garlic in an airtight container coating the garlic in olive oil for up to one week.

PS. Why do you PCA? What’s your favorite benefit of the approach? Don’t forget to comment below!

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