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

06/19/14

Cheese & Wine – The Perfect Pair

Peanut butter and jelly. Soup and salad. Pizza and beer. There are many great pairings in the world of food, but cheese and wine might be the greatest of them all. Check out this infographic from Cabot Creamery Cooperative and see what cheeses perfectly compliment your favorite wines. Trust us, your tastebuds will thank you.

Also be sure to sign up for their newsletter to get other delicious meal ideas and food pairing tips straight to your inbox!

 -Chef Perry

perfect wine and cheese pairings
Presented By Cabot Creamery

01/23/14

Q&A: How to cook perfect meatballs

Perfect meatballs

Hautemealz friend Diana, asks: “What’s the best way to cook raw, ground beef meatballs so they don’t dry out?”

——-

Diana, here’s how I do it:

Make your meatballs an even 2 inches round, or so. Use very chilled meat and form them quickly, handling as little as possible. If you can stand it, dip your hands in ice water between meatballs. The idea is that you don’t want to “melt” the the fat in the meatball, which leads to a drier, tougher, finished product.

Also, for a moister (and more flavorful) meatball, I would recommend a 50/50 blend of ground beef (80/20 fat), and ground pork.

…and for pity’s sake, NO breadcrumbs or eggs…if you want meatloaf, just make meatloaf! Meatballs are something different.

Pan sear the meatballs on high heat in veggie oil + butter, in a large pan (don’t crowd the meatballs) until evenly browned. Drain off the excess fat and add  enough beef broth to come about 1/2 way up the meatballs, cover and simmer 5 minutes, shake the pan, cook 3 more minutes.

Remove from heat and allow to rest, lid askew, about 5 minutes.

Alternately, after the meatballs have been browned, you can finish them in the microwave. Drain the meatballs, transfer to microwave-safe bowl and add enough beef broth to come about 1/2 way up the meatballs, cover bowl with saran wrap and nuke 3 minutes, shake the bowl, nuke 2 more minutes and allow to rest, still covered, about 5 minutes.

Enjoy!

Chef Perry
hautemealz.com

01/5/13

12 Tips to Make 2013 the Year to Get Organized!

We’re very excited to have Julie Starr Hook, from Five Starr Organizing, as a guest blogger this week, as we talk about achieving our goals and resolutions, going into the new year!

logo

12 Tips to Make Make 2013 the year to get organized! 
Julie Starr Hook, Five Starr Organizing

Continue reading

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!”

09/7/12

Teaming up with Macaroni Grill and No Kid Hungry to help end Childhood Hunger! (Plus my favorite pasta recipe!)

Heyya Hauties…

If you’ve been around the hautemealz.com blog for any amount of time, you’ll know that childhood hunger is an issue that is near and dear to us. You wouldn’t tell it to look at me, but I have some very personal experience with this subject (I’ve made up for it since, lol) and we do our best to support charities, ministries, and organizations that are fighting to feed kids.

1 in 5 children are hungry in America. Yes, America. They live in Oregon, California, Dallas, New York, Colorado. From coast to coast there are millions of children who have no idea where their next meal is going to come from.

This is an astounding number ­ and it’s not going to change without awareness and funds. And it’s easy to help.

Romano’s Macaroni Grill, in partnership with Share Our Strength’s No Kid Hungry, is doing something about the epidemic as they embark on a national campaign to share ONE MILLION meals with kids in need.

Macaroni Grill is enlisting the food blogger community to help end childhood hunger with a single post.

By simply tagging #macgrillgive to a recipe, message or photo of our favorite Italian meal on our blogs, Macaroni Grill will donate $50 to connect a child to up to 500 meals.

Yeah, pretty freakin’ awesome.

So, here’s my current favorite Italian dish, and one we recently featured on the hautemealz.com menuSpaghetti with Shrimp & Italian Herb Salad.

But first…if you’re not a food blogger, you can still take Macaroni Grill up on this amazingly generous offer. Here are three ways you can help:

GIVE

Throughout the entire month of September, Macaroni Grill diners can donate $2 to No Kid Hungry and receive $5 off their next visit.  Each donation can help connect a child in need to up to 20 meals.

SHARE

Every time a fan shares a photo from the Mac Grill Give Facebook Gallery, Macaroni Grill will donate $1 to help connect a kid to 10 meals.

TAG

Fans are invited to tag a Tweet or Instagram photo of their Macaroni Grill experience with #macgrillgive.  For every tag, Macaroni Grill will donate $1 to help connect a kid to 10 meals.

Okay, here’s the recipe…

Remember, hautemealz.com is a recipe for every night of the month, a grocery list for every week of the month, all for just $5 a month! Classic, Lighter-Side, Low-Carb/Diabetic-Friendly/ & Gluten-free menus available.

Enjoy!

-Chef Perry

Spaghetti with Shrimp
Yield: 2 servings Active Time: 15 min. Total Time: 15 min.

  • 2 tbsp. olive oil
  • 1 1/2 cups cherry tomatoes, quartered
  • 1/2 tsp. red pepper flakes
  • 2 garlic cloves, thinly sliced
  • 3/4 cups dry white wine
  • 1/2 lb. jumbo shrimp, peeled and deviened*
  • Salt, to taste 3 oz. spaghetti
  • 1 tbsp each. finely chopped fresh parsley, oregano, and basil.
  • Juice of 1 lemon
  • Black Pepper, freshly ground, to taste

Bring a large pot of salted water to a boil.

While the water is heating up, add 1/2 of the oil in a 12in skillet over medium-high heat. Add tomatoes, chile flakes, and garlic; cook, stirring, until soft, about 6 minutes. Add wine; cook until reduced by half, about 6 minutes.

Add spaghetti to the boiling water and cook until al dente, about 7 minutes.

Meanwhile add the shrimp to the skillet; cook, turning once, until just pink, about 3 minutes.

Using tongs or a pasta-fork, add pasta to the skillet along with the remaining oil, parsley, and lemon juice; cook, tossing, until sauce thickens, about 5 minutes. Season with salt and pepper.

*See our video post, How to peel and clean shrimp and prawns!

Italian Herb Salad
Yield: 2 servings Active Time: 20 min. Total Time: 20 min.

  • 1 tsp. fresh lemon juice
  • 2/3 tsp. grated lemon peel
  • 1/3 tsp. honey
  • 1/3 tsp. salt, plus
  • Black Pepper, freshly ground, to taste
  • 1 tbsp. olive oil
  • 1/3 head romaine, coarsely chopped
  • 1 1/3 Belgian endives, thinly sliced crosswise
  • 5 tbsp. pitted kalamata olives, halved
  • 1/3 cup fresh Italian parsley, chopped
  • 1/4 cup fresh basil leaves, torn

Blend the lemon juice, lemon peel, honey, salt, and black pepper in a blender.

With the machine running, gradually blend in the oil.

Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat.

Season the salad with more salt and pepper, to taste, and serve.

_____________________________

For more information, please visit: macaronigrill.com/macgrillgive, fan us: facebook.com/romanosmacaronigrillor follow us on twitter @macaronigrill

About Romano¹s Macaroni Grill®

Romano¹s Macaroni Grill is an Italian restaurant serving hand-crafted pastas and crave-able entrees in over 200 locations world-wide.  The restaurant blends 20 years of tradition, such as the honor system house wine, with progressive culinary inspiration from all regions of Italy and the U.S.  The casually-elegant atmosphere is comfortable for any occasion‹from celebrating birthdays to celebrating Tuesdays. For more information, visit http://www.macaronigrill.com.

 Share Our Strength¹s Dine Out For No Kid Hungry   

Share Our Strength¹s Dine Out For No Kid Hungry is a national fundraising event that brings together thousands of restaurants and millions of consumers to help make sure no child in America grows up hungry.

Every September, participating restaurants raise funds in a variety of ways to support the No Kid Hungry® campaign, Share Our Strength¹s® national movement to end childhood hunger in America. Through Share Our Strength¹s No Kid Hungry Campaign, $1 can help connect a child facing hunger to (10) meals. This amount is based on the individual experiences of Share Our Strength¹s grant recipients and is provided to illustrate how community investments can be used to help end childhood hunger.

Share Our Strength¹s Dine Out For No Kid Hungry is nationally sponsored by Sysco, American Express, Ecolab, ONEHOPE Wine, Food Network, Clear Channel and the National Restaurant Association. Visit DineOutForNoKidHungry.org.

Share Our Strength is a non-profit 501c3 organization.

For more information, visit nokidhungry.org.

08/16/12

Happy Bratwurst Day!

Today is Bratwurst Day!

A bratwurst is a sausage usually composed of seasoned veal, pork or beef. The name is German, derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage.

Here’s a recipe I came up with (and I’m pretty proud of) that incorporates some of my favorite island flavors with a classic tube-steak. The spiral slicing really takes this recipe to the next level!

Some chopped fresh pineapple and red pepper flake would be an awesome sweet/hot topping for this. Next time!

Continue reading

06/21/12

Flavor Tip: Flash Grilling

Flash grilling the meats for my Nona Perkins’ ragu!

FLAVOR TIP: Okay, it’s no secret that I’m a bbq junkie…it’s what I do, it’s what I love. So, this added step in the rest of my recipes just seemed like a no-brainer.

If you want to up your dish’s flavor profile by several notches, try this – whenever possible “flash grill” the meat and/or veggies over live fire (or on your gas grill), before cooking according to the recipe.

Continue reading

06/8/12

Easiest way to shuck corn, ever.

Okay, so this isn’t something I say lightly…but, anything I’ve told you in the past about preparing corn-on-the-cob…forget it.

This is, seriously, one of the most amazing things I’ve ever seen!

Thank you, hautemealz member Stephanie for sharing this video!

-Chef Perry