11/27/14

Eating for Black Friday

Black-Friday-Phone-Deals

Consumers spent $59.1 billion on Black Friday last year. With so much up for grabs, shoppers make detailed timelines, store maps, and priority item plans for the big morning…but most don’t think to strengthen the one part of the equation that can make or break a successful shopping spree…themselves!

Planning a light, nutritious, easy-to-make breakfast, that will assure hours of energy and mental focus can be what separates the uber-shoppers from the wanna-bees on Friday morning!

Here are 5 ideas for Black Friday Breakfast that can give you the mental clarity and physical energy to elbow your way to the best deals, stay focused on your plan, and win that final sprint to the toy aisle! (Personally, I’ll be home sleeping off a turkey coma, but…best of luck to you!)

Much like preparing for a marathon, the secret to staying in black Friday fighting form is to eat a breakfast rich in high–quality carbs with some protein.

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week.)

Consider these winning morning meals…

(Oh, and each of these can be pre-made and packed along for you seriously…um…committed shoppers who will be in line the night before…)

BR73721. A whole–wheat bagel topped with nut butter and banana slices. Pack in a sandwich baggie, and you’re ready to go! If you’re going to be waiting in line for several hours, cut your finished bagel into quarters and eat one quarter per hour, finishing just before the doors open, to ensure that your energy stays peaked.

2. Scrambled eggs, sliced tomato and whole–wheat toast sandwich.

Egg_Tomato_Mozzarella_Basil_Sandwich

oatmeal3. Oatmeal topped with berries and nuts/seeds. This will stay warm for hours, in the bottom of your shopping bag. Be sure to bring a zip bag for the dirty bowl and spoon.

4. Yogurt with granola and fruit.

Cup-o-coffee-not_small5. AVOID COFFEE! I know, you hate me, but it’s a diuretic, and do you really want to put all this energy into the one Black Friday of the year, just to miss the last PlayStation, ’cause you were waiting in a mile-long line to pee? Reward yourself with a trip to your favorite java shack when the battle is over.

Remember to drink plenty of water the day before (but not for the three hours proceeding the store opening) and be sure to finish your breakfast at least 20 minutes before the shopping spree starts!

Happy Black Friday!

-Chef Perry

funny-celebrity-pictures-those-black-friday-sales-are-the-scariest-things-ive-ever-had-to-face

03/24/14

Super Simple Cheesy Chipotle Egg Biscuits

This might be my new favorite “quickie breakfast”…and I don’t have to sit in a drive-thru for it!

Cabot’s Chipotle Cheddar is creamy, peppery and adds just the right pop and zing to wake up your taste-buds in this delicious, crazy-easy, warm and filling breakfast.

A chipotle (literally: “smoked chili”), is a smoke-dried jalapeño. The smoking process mellows the heat a bit and brings a rich depth of flavor. Cabot’s combines farm-fresh Vermont Cheddar and smoked Morita jalapeno chilies in adobo.

Lovely stuff in a breakfast sandwich, in homemade mac & cheese, or simply sliced up and served with your favorite crackers!

Want to take the hassle out of meal planning? For super-simple, healthy and delicious dinner recipes, check out our FREE weekly meal plans and shopping lists!

Here’s out “Pinterest-friendly” recipe! :)

-Chef Perry
SimplySmartDinnerPlans

Super Simple Cheese Chipotle Egg Biscuit

 

07/15/13

Crazy easy light and fluffy omelet! (video)

OmeletHere’s a classic French-style omelet, ala Julie Child, that’s super fast, super simple, and super delicious!

You can make it with just eggs, as I do here, or incorporate some of your favorite ingredients (ham or bacon, fresh chopped veggies, sauteed onions or mushrooms, cheese, etc), just before you start flippin’!

Have a great breakfast!

Chef Perry
hautemealz.com

02/4/13

Caramelized Onion Frittata with Moroccan Chardonnay Oil

Caramelized Onion Frittata with Moroccan Chardonnay Oil

Between our Hautemealz Supper Club event on Saturday, and cooking for two (yes 2!) Superbowl parties yesterday, I woke up still under the influence of a serious foodie high – or maybe it was Toby Jensen’s absolutely amazing añejo tequila (88 Spirits)…either way – with a basket full of eggs delivered from a friend’s backyard coop, and the leftover half of a Walla Walla sweet onion in the cupboard, I felt like doing some fancy cookin’ for breakfast.

I just needed one more ingredient…

One of my favorite local foodie nooks is Oil & Vinegar at Clackamas Town Center (read my review, here). Last time I was in, I asked which blended oil I should try next (a question I ask every time) and I was handed a bottle of Moroccan Chardonnay Grapeseed Oil. I am really liking this stuff!

Produced locally (Washington State), the grapeseed oil, which is a great cooking oil, with a high smoke point, is infused with dried chili, garlic, coriander, cumin, cinnamon, cardamom, clove, and cilantro.

Here’s what I came up with…

Caramelized Onion Frittata with Moroccan Chardonnay Oil
2 farm fresh eggs
dash each: sea salt & black pepper
1 tsp. Moroccan Chardonnay grapeseed oil
1/4 cup sweet onion, finely sliced
dash of salt
1 tsp. sugar
1 tsp. extra virgin olive oil

Caramelize the onions in a small pan over medium-low heat with extra virgin olive oil, sugar and a dash of salt.

Mix eggs, sea salt & pepper, and Moroccan Chardonnay olive oil, until just combined. Increase heat to medium, and pour the eggs over the finished onions*, stir gently once or twice until eggs begin to set. Turn off the heat, over, and allow to rest 10 minutes.

*For this presentation, ’cause I was feelin’ fancy, I used a Pampered Chef biscuit cutter (large) as a mold, placing the onions in the bottom, then pouring the eggs over the top. For this, you MUST make sure to stir it up a few times until the eggs start to set…or they won’t.  To serve this way, slide a spatula under the finished eggs (still in the mold) and invert over the plate. Sprinkle with minced cilantro, if you’d like.

If you’d like more of the Moroccan Chardonnay flavor, drizzle a little on the plate before serving, but don’t add extra to the egg mixture, as it may become too loose to set.

I’ll tell you what…the intense eggy-ness of a truely fresh chicken egg, combined with the spices of the oil, and the rich sweetness of the caramelized onions…lovely stuff!

-Chef Perry

03/28/12

Nana’s Green Chili Egg Puff

Green Chile Egg Puff

Okay, so as a follow-up to the last post, I realized that we were talking all about our love of the holy cackleberry, and I never posted a recipe!

A pox upon me!

Here’s one of my all-time favorite egg-wonderful breakfasts…granted, it has to be started the night before, but the ‘fridge really does most of the work…

My mother-in-law, Dixie, served this on Christmas morning, after the presents were opened. She was kind enough to share the original recipe (jotted down before I was born), and gave me the okay to re-share it here.

Easily, the best egg dish I’ve ever had, and it’ll be the traditional Christmas breakfast at our house from now on!

Light, fluffy, savory, ethereal…like eating an egg-flavored angel.

Here it is, exactly as written down…

Nana’s Chile Egg Puff
10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 pint small-curd cottage cheese
1 lb cojack cheese, grated
1/2 cup butter, melted
4 oz can diced green chiles
12-24 hours in advance:
Beat eggs until a very light lemon color, add flour, baking powder, salt, fold in cottage cheese, cheese, & butter. Stir in chiles.

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Pour mixture into a well- buttered 9×13 dish. Cover and refrigerate over night.
Preheat oven to 350′ and bake 45 minutes covered. Uncover and bake an additional 15 minutes or until center firms.
Note: the center of the dish will remain very “liquidly” until the contents reach a specific heat, and then will firm up very quickly.
Serves 12
PS- If you like a little spice in your life, Tillamook’s Hot Hananero Jack cheese launches this already-awesome dish right into the freakin’ stratosphere!