04/17/14

Tips & Recipes for an Amazing Easter Dinner (and leftovers!)

It’s almost Easter!

Here are some of the best recipes, menus, and leftovers tips we’ve put together over the last few years…

Just click on the picture to view each post!

Happy Easter!

Chef Perry
SimplySmartDinnerPlans.com

Lamb Easter Dinner

Garlic and Rosemary Leg of Lamb, Potato, Leek, and Asparagus Gratin, Strawberry Spinach Salad, and Petits Pots de Crème au Chocolat.

Easter Ham Dinner

Honey Baked Ham with Roasted New Potatoes & Green Beans

Reheating Turkeys and Hams

Reheating Turkeys and Hams

Leftover Easter Egg Recipes

Leftover Easter Egg Recipes

07/3/13

New “Kid Friendly” Recipe Steps

Heyya hauties…keep an eye on your upcoming hautemealz.com meal plans for our new “Kid Friendly” icon:

Kid Friendly recipe

These are steps in the recipe that are easy and safe enough (no sharp knives, or hot pans) for your youngest and least experienced “sous chefs” to handle!

The Kid Friendly icon will be followed by specific instructions, as well as tips and ideas for making the job easier (and less messy) for your prep-monkeys.

Get a little help in the kitchen, have some fun family time, and who knows… maybe even start training your future personal chef!

-Chef Perry

06/12/13

Father’s Day: Grilled NY Strip with Horseradish Crema

New York Strip

Father’s day is coming up and, let’s face it…you know what Dad wants…we know what Dad wants…

Dad want’s steak.

NY Strip Steak with Horseradish Crema on Baguette Toast Points

Oak Grilled NY Strip Steak

1 8oz. New York Strip Steak, 2 inch thick
Salt
Pepper

Heat oak coals to approximately 450 degrees grill temp, For tips on high-heat searing, see this post.

Rub steak (both sides) with salt and pepper and allow to rest at room temp for 1 hour. When coals are ready, place the steak directly over heat for 5 minutes.

Flip the steak over for another 5 minutes of direct heat.

Remove the steak from direct heat and place it in indirect heat for 4 minutes.

Flip the steak over for another 4 minutes of indirect heat.

IMPORTANT: Allow steaks to rest off heat, covered loosely in foil for at least 5 minutes before serving or slicing.

ny strip

Once rested, slice 1/4 inch thick on a bias, against the grain. Place 1-2 slices on toast points, top with a dollop of Horseradish Crema, and serve immediately.

Serves 4

Horseradish Crema

1/2 C Crema (Mexican sour cream)
2 Tbs prepared horseradish (Beaver brand)
1/2 t black pepper

Combine all ingredients and chill.

Baguette Toast Points

These toast points are a versatile base for all kinds of hors d’oeuvres. You can make the toast points in advance (see make-ahead tip, below) but don’t assemble the hors d’oeuvres until about 30 minutes before serving, or else the bread will get soggy. Yields 16 toast points.

8 slices French baguette, cut on bias (1/2 inch thick)
1 Tbs. unsalted butter, melted
Kosher salt and freshly ground black pepper

Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high.

Set the bread on a baking sheet, brush one side with the melted butter, and season with salt and pepper. Toast the bread until it’s golden brown and crisp on top, about 1 to 2 minutes.

Flip and cook the other side until golden, about 1 minute. While the bread is still hot, slice diagonally. Let cool slightly.

Serves 4 as an appetizer or tapas, serves 2 as an entree.



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05/7/13

Mother’s Day Dinner Menu & Shopping List

Mothers Day MenuMother’s Day is just around the corner, and what better way of telling Mom how awesome she is, than with a fantastic dinner in her honor? (and doing the dishes afterwards, of course…)

We’ve put together step-by-step, fully illustrated recipes for some of our favorite hautemealz.com dishes, along with an easy-to-shop itemized grocery shopping list, so that you can focus on honoring Mom with a gourmet meal, and let us take care of the planning!Green Bean Bundles

Oh, and be sure to drop your email address into the “Subscribe” window to your right, and keep up with all of the latest nutritious, delicious recipes here on the hautemealz.com blog!

Here’s to you, Moms…Happy Mother’s Day!Chocolate Peanut Butter Pudding Pot de Creme

-Chef Perry
www.hautemealz.com

(Just click on the menu to download the PDF file…)

Mothers Day Menu and shopping list

05/2/13

Give the Gift of Hautemealz…for FREE!

First of all, a big Thank You to Hautemealz.com Meal Plan subscriber, Kelsey S., for this brilliant idea!

  • Are you currently subscribed to a hautemealz.com Meal Plan?
  • Do you wish there was a way you could share with others how much you love saving time, while serving delicious, nutritious, and easy to prepare dinners to your family?
  • Without asking them to sign up and pay first?

Now you can!

If you are a current hautemealz.com subscriber, use the form below to sign up a friend or family member for a FREE MONTH (that’s four weekly meal plans and grocery lists) of hautmealz.com!

Mother and Daughter Making a Salad

Once we confirm their interest*, recipients will receive the current weekly menus, in the category of their choice (Classic, Lighter-Side, Diabetic-Friendly, or Gluten Free), for the next four weeks.

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Recipients are eligible for one (1) gift subscription, and current subscribers may send up to four (4) gift subscriptions in a 30-day period**

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*Every gift subscription request will be personally verified with the potential recipient via email, and they must OPT IN by email confirmation, before any menus are sent.

To avoid spamming anyone, potential recipients will receive only ONE email to confirm. PLEASE let your gift recipient know that you’re signing them up…no surprise gifts, please!

**Any gift recipient who signs up for a hautemealz.com meal plan, during their free month, will no longer count towards this total.

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02/7/13

Happy National Fettuccine Alfredo Day!

Italian restaurateur Alfredo di Lelio created Fettuccine Alfredo in 1914 to help his wife regain her appetite after the birth of their first son, and it worked! Soon after he began serving it at his restaurant in Rome. Today, it’s one of the most popular pasta dishes in America, and the invention of the dish is commemorated on February 7 with National Fettuccine Alfredo Day.

Fettuccine Alfredo supposedly became popular in the United States when Hollywood stars Mary Pickford and Douglas Fairbanks dined at Di Lelio’s restaurant while on their honeymoon. They spread the word when they returned to America.

And, of course…everything’s better with bacon, right?

If you don’t believe that…this recipe will convert you!

Guanciale (gwan-chalie), an Italian-style bacon made from hog jowl, is a prized gourmet delicacy in central Italy. Typically, it’s dry-cured, hand-coated with fresh cracked peppercorns, then smoked over smoldering hickory logs for nearly 24 hours. The result is a meat with a noticeably richer flavor than typical bacon, and is a popular addition to such classic dishes as spaghetti alla carbonara and pasta all’amatriciana.

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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

01/29/13

Valentine’s Day Dinner: A Guide for Guys

Okay, so I’m not insinuating anything here…I’m sure that all the guys reading this are skillet-wielding Iron Chefs…but with Valentines Day coming up, maybe you know someone, who could use some tips…

NOTE: The management at hautemealz takes no responsibility for this post being forwarded to you…especially if it came from your wife or girlfriend…

That said, I’ve got a few tips on what to do (and not do) to create a “special dinner” to let your lady know how much she means to you…

Key points that I have found to be valuable:

  • A “special” dinner is one that she doesn’t have to do the dishes after.
  • If she has a favorite dish, make it. If you don’t know how…learn. She’s puts up with you…she’s worth it!
  • Portion control: bigger isn’t always better. a 16oz Porterhouse with all the trimmings isn’t necessary (unless you’re cooking for me). Think small and classy. Groaning, belching, and meat-sweats are for guy’s-night.
  • Dessert is key. You know it and I know it. If you don’t serve her favorite dessert, forget the whole dinner and just order a pizza.
  • Have a plan. With no plan there’s no attack. With no attack, there’s no victory!
power drill egg beater

Trust me…just don’t.

So…husbands and boyfriends… it’s time to man up.

Have a happy Valentine’s Day…enjoy a great dinner, an awesome dessert, and whatever happens from that point, is none of my business!

-Chef Perry

The Menu

Quick & Easy Stuffed Pork Chops
The Best Mashed Potatoes
Simple Lemon Broccoli
Chocolate Caramel “Beignets”

stuffed pork chops from hautemealz.com

4 servings    Active Time: 15 min    Total Time: 90 min

Ingredients

4 pork chops, 2 in thick
¼ cup brown sugar
1 pkg stuffing mix (pork)
¼ cup butter
1 Tbs olive oil
½ cup sweet onion, diced
¼  cup slivered almonds
¼ cup salt
1 Tbs Italian seasoning
1 ½ cup chicken broth
1 Tbs butter
1 Tbs minced garlic
½ cup diced celery
¼ cup chopped dates

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  1. Bring 2 quarts of water to a simmer. Add salt, brown sugar, and Italian seasoning. Stir until salt and sugar are completely dissolved. Cool to room temp. Cut a deep pocket into each pork chop, and add pork chops to brine. Refrigerate 6-8 hours.
  2. Melt 1 Tbs butter with 1 Tbs olive oil in skillet, add diced onion, garlic, and celery and sauté until softened. Add dates and almonds, stir and set aside.
  3. Cook the stuffing according to pkg. instructions, substituting the chicken broth for water. Once cooked, add onion/celery/crasins mixture into stuffing, and fluff. Allow to cool.
  4. Remove pork chops from brine, and rinse. Stuff each chop with 1/2 cup of stuffing, and place in greased baking dish. Pack any remaining stuffing around chops.
  5. Bake covered for 45 minutes in a 350 degree oven. Uncover and bake an additional 15 minutes.

Best Mashed potatoes from hautemealz.com

4 servings     Active Time: 5 min     Total Time: 30 min

Ingredients

1 pounds Yukon Gold potatoes
4 fluid ounces (1/4 cups) half-and-half
2 Tbs sweet cream butter, melted
2 ounce grated Asiago cheese
2 tablespoons fine sea salt
4 ounces (1/4 cup) chicken broth
1 clove garlic, crushed

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  1. Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, and cover with milk and broth (add more of each, in equal amounts to cover, if necessary.) Bring to a simmer over medium-high heat and then reduce heat to maintain a simmer. Cook until potatoes fall apart when poked with a fork.
  2. Heat the butter and the garlic in a small saucepan over medium heat. Remove from heat and set aside.
  3. Remove the potatoes from the heat and drain off extra fluid, reserving fluid. Mash potatoes and add the garlic-butter mixture and asiago cheese, add reserved fluid, as needed, and stir to reach desired consistency.
  4. Let stand for 5 minutes so that mixture thickens and then serve.

Lemon Broccoli from hautemealz.com

4 servings     Active Time: 5 min     Total Time: 10 min

Ingredients

4 cups broccoli florets
1 lemon, juiced
2 Tbs olive oil
Salt and black pepper, to taste

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  1. Steam broccoli. In a small bow, whisk together remaining ingredients
  2. When broccoli is cooked, but still firm, move to a bowl and toss with the lemon mixture. Serve immediately.

Beignets from hautemealz.com

This are about the “crazy-easiest” dessert recipe I’ve ever found. 3 ingredients, 5 minutes prep, 20 minutes in the oven, and you’ll be worshiped as a pastry god!

4 Servings    Active Time: 5 min    Total Time: 25 min

Ingredients

1 can (8oz) crescent dinner rolls
Powdered sugar
8 Milk Chocolate & Caramel SQUARES™
(see below for variations)

Ghirardelli Chocolate from hautemealz.com

  1. Heat oven to 350°F. Separate dough into 8 triangles.
  2. Place 1 chocolate/caramel square (or 1 tablespoon of chocolate chips) on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet. Beignet in progress from hautemealz.com
  3. Bake at 350°F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

Notes: The original recipe calls for using chips, I used my favorite: chocolate caramel squares, and it turned out awesome! Some possible variations:

  • Smores – Hershey bar squares and mini marshmallows.
  • Mr. Goodbar – 2 squares each
  • Nutella – 1 Tbs
  • Chocolate Orange – 1 section each
  • Choc. Covered macadamia nuts (2 each, chopped)

Another great dessert option is our Chocolate Peanut Butter Pot de Creme

Bon Appétit!

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At hautemealz.com, we’re all about helping busy families get back to the dinner table and share delicious, nutritious meals together, by helping you with the research, planning, and list-making that takes so much time…time that most of us just don’t have.

We create and personally test “real food” recipes for every night of the month, provide an easy-to-follow itemized grocery list for every week of the month, and offer constant support and training through our weekly newsletter, interactive blog, and social media sites…all for just $5.00 a month.

Classic, lighter-side, diabetic-friendly, and gluten-free menus available.

We make the plan, you make the meal!

01/22/13

A Letter to the Newly Diagnosed Type 2 Diabetic

More than 5,000 Americans are diagnosed with diabetes, every day.

Today’s guest post is from award-winning author and diabetes expert, Wil Dubois. Will is the author of Taming the Tiger: Your first year with diabetes, a first year survival guide, a recognized expert on the subject of diabetes, and a frequent contributor to the dLife website.

As the chef in charge of our Haute & Healthy Diabetic-Friendly meal plan, here at hautemealz.com, this post is especially important to me. I wish it had been around 15 years ago!

If you, or someone you know has been recently diagnosed with type 2 diabetes, please read and share this important information!

-Chef Perry

This article was originally posted at dLife.com and is shared with permission of both the author and publisher.

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A Letter to the Newly Diagnosed

What you need to know when first diagnosed with type 2 diabetes

By Wil Dubois

Welcome to the family! What? I’m the first to say that to you? Well, now that you’ve been diagnosed with type 2 diabetes, you’re part of a HUGE family, and more people than you can imagine are facing the exact same challenges you are. In fact, more than 5,000 Americans were diagnosed with diabetes on the very same day you were. And the same thing is happening today. And 5,000 more will join us tomorrow.

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01/10/13

America’s most stereotypically hated and reviled food…your thoughts?

Growing up with a chef for a father definitely expanded my culinary horizons. Dinner (and sometimes breakfast) was often whatever the special had been that night, or what had to be moved out of the walk-in to make room for new stock.

Suffice it to say…things that would have sent some kids screaming into the street, were as common as hotdogs and mac-and-cheese at my house.

liver and onions

Photo found at The Nourishing Cook. Click the image for a great recipe that accompanies this image!

One dish that was love at first bite (around the age of 4, I think) was liver and onions, which also happened to be one of Dad’s favorites.

Is there any food that is more stereotypically hated and reviled than the poor ‘ol beef liver? LOL…I don’t think so.

So, given that, due to my background, I may not be a non-partisan judge, I’m bringing the question to you…

Liver & Onions…yes or no?

(and if you have a story, please share it!)

-Chef Perry

PS – My mom once told me, “I didn’t divorce your father for cooking liver…but it didn’t help.”