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

12/21/12

It’s the end of the world…may I see the dessert menu, please?

Given the current hubbub about the world coming to a screaming halt tomorrow (which I don’t believe…unless it happens, in which case I friggin’ told you so) I thought it would be appropriate to discuss what final feast ya’all would want to sit down to if you knew there wasn’t going to be breakfast service.

I mean, c’mon…do you really want to head into eternity knowing the last thing you had was a salad? Not me!

Here’s what some of the world famous foodies, past and present, ordered or have requested at their last meal:

Julia Child
Although the French gourmand’s favorite comfort food was red meat and gin, she was documented in her biography saying her ideal last meal would include:
-Caviar with Russian vodka and oysters with Pouilly-Fuisse wine.
-Foie gras
-Pan-roasted duck, with onions and chanterelle mushrooms
-Pommes Anna (thinly-sliced potatoes baked in butter) and fresh asparagus
-French bread with Roquefort and Brie, with a Grands-Echezeauxs Burgundy
-Walnut cake; ripe pears and green tea; and crème brulee

Anthony Bourdain
No reservations, Bourdain’s last meal would be roast bone marrow with parsley and caper salad, with a few toasted slices of baguette and some good sea salt

Mario Batali
Eight to ten courses of seafood, pasta, and vegetables feast, beginning with marinated anchovies, to a Neapolitan version of a grilled cheese sandwich, on down the line to end with icy Limoncello, would be this chef’s choice.

Here’s mine:

We’d start with a half-dozen extra small fresh oyster shooters, with my wasabi cocktail sauce, followed by my wife’s tomato basil soup.

Entrees…no question… would be Chef Chris’s grilled tri-tip, served with my garlic mashed potatoes, and Chef Terry’s crusty baguette.

Next course would be series of tapas plates including hautemealz.com member Di Anderson’s green chili chicken enchiladas, a good sopresseta salumi with goat cheese, and slow roasted pork cheek with chicharrones.

Guinness to drink, of course, and a bowl of spumoni ice cream for dessert.

What would YOUR last meal be?

– Chef Perry

12/14/12

Broiled Salmon, Thai Cucumber Basil Salad & Furikaki Rice

This was my favorite recipe from next week’s menu plan…so good I had to share!

Broiled Salmon with Furikaki Rice and Thai Cucumber Basil Salad

Broiled Salmon; Thai Cucumber Basil Salad; Furikaki Rice

Broiled Salmon with Thai Cucumber Basil Salad (7a)
Yield: 4 servings
Active Time: 25 min.
Total Time: 25 min.


Salad

  • 4 garlic cloves, minced
  • 1 lemon, juiced
  • 2 tbsp. fish sauce
  • 1 tsp. ground coriander
  • 2 tbsp. sugar
  • 2 dash salt
  • 1 lg. English cucumber
  • 20 sprigs basil, leaves minced

Salmon

  • 4 salmon fillets (6 oz. each)
  • vegetable oil
  • salt & black pepper

Mise en Place

Seed and cut cucumber into 1/4-inch rounds. Combine garlic, lime juice, fish sauce, coriander, and sugar in a small bowl and whisk to combine. Season with salt and set aside. Combine cucumbers and basil in a large bowl and set aside in refrigerator.

Prepare the Dish

Preheat the broiler. Rub salmon fillets lightly with vegetable oil and season with salt and pepper.

Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper.

Broil until the fillets are just cooked through and golden brown, about 7 minutes, then transfer to a large plate, tent with foil, and allow to rest for five minutes.

Meanwhile, toss cucumber and basil with half of dressing. Remove the skin from the salmon if desired. Spoon salad on top, or on the side, and drizzle remaining dressing on and around salmon.

Serve immediately.

Furikaki Rice (7b)
Yield: 4 servings
Active Time: 5 min.
Total Time: 20 min.

Furikake is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, and salt. Outside Japan, furikake can be found in most Asian groceries (near the katsuobushi) or in the ethnic food aisle of some major supermarkets. You can find a great recipe for homemade furikake on one my favorite new blogs, foodie with family.


  • 1 cup chicken broth, low-salt
  • 1/2 cup water
  • 1 cup jasmine rice
  • 2 tsp. furikaki seasoning

In a saucepan, bring the broth, water, rice and seasoning to a simmer. Reduce heat low; cover with a kitchen towel, and steam for 15-20 minutes or until liquid is absorbed and rice is tender.

Fluff with a fork, and serve.

11/17/12

10 Thanksgiving Survival Tips

What we’re really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets.

I mean, why else would they call it Thanksgiving? – Erma Bombeck



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Thanksgiving is one of my favorite holidays, but it’s no secret that (especially for us foodies) it can bring with it a lot of kitchen chaos and performance anxiety. So many dishes, so many people, and so many “cherished family traditions” that must be upheld it’s would be well-nigh impossible to make it through the day without at least SOME drama.

So, if we can’t avoid the chaos, let’s at least try to get a rope on it, huh?

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09/28/12

Suddenly Celiac

I remember the day as clearly as if it were yesterday, at 37 I was suddenly celiac.

What now? I asked my doctor, as she handed me a list of all the things I could no longer eat.

Later, as I stood there at the grocery store with my long list of “can’t haves” in hand, I felt overwhelming sense that I would never eat real food again begin to creep over me…but hey, I have a love affair with food…what was this but an opportunity to learn how to love something new?

Yes it’s Celiac, yes, it’s a lifelong condition for which there is one cure…a gluten free diet, but that doesn’t mean the end to yummy food!

Thus begin my journey down the great, and glorious, and sometimes downright hilarious road of gluten free cuisine! There are things I had to learn how to do differently, of course.

First lesson?  You can’t make an apple taste like an orange no matter how hard you try, and the same theory applies to gluten free recipes.

Once you accept this and stop trying to make the perfect French bread that taste just like regular French bread (but without any of the regular ingredients) then, and only then, can you embrace the joys of eating gluten free.

So my journey has led me here now, to a place where, as a certified holistic health coach, I can help others faced with the daunting task of completely changing their way of eating.

I’m looking forward to working with Hautemealz.com and creating their weekly gluten-free menu plans.

I believe in what hautemealz.com doing. I’ve been on the receiving end of “Mom, what’s for dinner?”… (without a clue for an answer) way more times than I would like to admit!

Our Gluten Free & Easy menus are designed to take the guess work out of planning and preparing GF meals. Relax while you shop for products and brands that I have personally researched and verified to be gluten free!

Ever have a question about a recipe or an ingredient…we’re here for you!

So, check out our menu plans, download a free week, and give it a try. With our better-than-money-back promise, what have you got to lose?

And I promise you, I promise you… there will be gluten free French bread here no matter how many attempts it takes me to get right!

I look forward to sharing many wonderful meals with you,

-Maryse

Maryse Blake, CHC

 “A recipe for every night of the month, a shopping list for every week of the month, all for just $5.00 a month! That’s hautemealz.com!”

09/13/12

Soba Noodles with Mushrooms & Kale

Soba Noodle with Mushrooms & Kale

Here’s a favorite from our weekly meal plans…

Soba Noodles with Mushrooms & Kale; Romaine-apple Salad

Soba is Japanese for buckwheat. It’s synonymous with a thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle (unlike thick wheat noodles, or udon).

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09/11/12

“Back to School” lunch ideas

Looking for some “Back to School” lunch ideas?

Here are some awesome recipes Chef Terry found…and lots more on each of these pages!

Food.com: Peanut Butter and Jelly Sushi Rolls

09/7/12

Diabetes, heart disease, or gluten-intolerance? We can help!

Do you know someone who’s been recently diagnosed with diabetes, heart disease, or gluten-intolerance?

Making a major life-change in planning, cooking, and eating can be depressing, frightening and overwhelming, and frankly…many folks just give up.

Let hautemealz.com help them make the transition to a healthier life easier, by giving them a simple-to-follow, easy to prepare, and delicious plan to healthier eating.

A recipe for every night of the month, a grocery list for every week of the month… all for just $5.00 a month.

hautemealz.com…we make the plan, you make the meal!