Combine all the ingredients in the bowl of a standing electric mixer fitted with the paddle attachment, and process on low speed until the mixture is crumbly and coarse. (Alternatively, combine the ingredients in a bowl, and using a pastry blender, two knives, or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.)
Enough topping for 1 crisp
60 Minutes +
BRAISED CHICKEN THIGHS
Prep time: 5 minutes Cook time: 65 minutes Total: 70 minutes
When I’m preparing this dish, it’s all I can do to wait until it’s finished simmering to get a taste of the awesome gravy. You’ve simply gotta cook some rice to eat with this, no doubt about it.
6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)
1 teaspoon salt
½ cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
¼ teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
¼ cup chopped fresh parsley
Steamed white rice, for serving
1. Season the chicken all over with the Essence and ½ teaspoon of the salt. Place the ½ cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
2. Heat 1 teaspoon of the olive oil in a 10-to 12-inch flameproof casserole or sauté pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
3. Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining ½ teaspoon salt, and the black pepper. Cook, stirring as needed, until the onions are translucent, about 4 minutes. Sprinkle the 1 tablespoon flour over the onions and cook for 2 minutes longer. Then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
4. Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
5. Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
6. Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.
4 to 6 servings
SPINACH AND MUSHROOM LASAGNA
Prep time: 20 minutes Cook time: 74 to 78 minutes Inactive time: 20 minutes Total: 114 to 118 minutes
Though this dish is a bit of a splurge timewise, it is definitely worthwhile. Go on, indulge. As far as lasagna goes, this recipe is actually very simple, and boy, is it delicious. Keep in mind that most of the time is inactive, when the lasagna is either baking in the oven or resting after baking. A great Sunday take-it-to-work-Monday kinda meal.
2 tablespoons olive oil, plus more for the pan
1½ cups diced onions
1 tablespoon plus 1 teaspoon minced garlic
1 package (about 8 ounces) sliced cremini mushrooms
1 teaspoon salt
10 cups (about 10 ounces) prewashed fresh spinach, chopped
4 cups your favorite jarred marinara sauce or other tomato sauce for pasta
¼ teaspoon freshly ground black pepper
1½ teaspoons dried Italian herbs
3 cups low-fat cottage cheese, drained of excess liquid in a strainer
One 8-ounce package no-cook lasagna noodles
12 ounces part-skim mozzarella cheese, shredded (3 cups)
2 cups finely grated Parmigiano-Reggiano cheese
1. Preheat the oven to 375°F.
2. Heat a large nonstick skillet over medium heat, and add 1 tablespoon of the olive oil. Add the onions and sauté until soft and translucent, 3 to 4 minutes. Add the 1 tablespoon garlic and cook for 30 seconds. Then add another ½ tablespoon of the olive oil, the mushrooms, and ¼ teaspoon of the salt. Continue to cook until the mushrooms are soft and wilted, 5 to 6 minutes. Remove them from the skillet and set aside.
3. Add the remaining ½ tablespoon olive oil and 1 teaspoon garlic to the same skillet. Add the spinach and sauté, stirring, until wilted, 3 to 4 minutes. Drain the spinach and return it to the skillet. Add the marinara sauce, ½ teaspoon of the salt, the black pepper, and the Italian herbs. Simmer for 3 to 4 minutes. Remove the skillet from the heat and set aside.
4. In a bowl, combine the remaining ¼ teaspoon salt and the cottage cheese. Lightly grease a 9½ × 13-inch baking dish with olive oil.
5. Arrange one even layer of lasagna noodles (3 to 4 noodles) in the baking dish so that most of the bottom is covered, taking care that the noodles are not overlapping. Spread a layer of the cottage cheese mixture over the noodles, then top with a third of the mushrooms. Spoon a third of the tomato sauce over all, then top with a third of the mozzarella and a third of the Parmigiano-Reggiano. Repeat the layers two more times, ending with the Parmigiano-Reggiano. Cover the dish with aluminum foil and bake for 45 minutes.
6. Uncover the dish and continue baking until the cheese bubbles and is lightly browned, about 15 minutes. Let the lasagna cool for at least 20 minutes before cutting. Serve hot.
6 to 8 servings
SIMPLE TURKEY MEATLOAF
Prep time: 15 minutes Cook time: 45 to 50 minutes Total: 60 to 65 minutes
My second daughter, Jillian, hasn’t eaten red meat since I can remember. She got me started using ground turkey in many things that are typically made with ground beef. Here is an example of one dish that I have come to especially enjoy. And talk about good sandwiches the next day! The perfect accompaniment is, of course, Buttermilk Mashed Potatoes (40 Minutes or Less).
1½ pounds ground turkey, preferably 85/15 blend, or a mix of ground breast and thigh meat
2/3 cup chopped yellow onion
½ cup chopped red or green bell pepper
½ cup unseasoned dry breadcrumbs
1/3 cup chopped celery
1 large egg, lightly beaten
½ cup ketchup
1 tablespoon minced garlic
1 tablespoon Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon hot sauce
1. Position a rack in the center of the oven and preheat the oven to 375°F.
2. Place the turkey in a large mixing bowl. Add the onion, bell pepper, breadcrumbs, celery, egg, 1 tablespoon of the ketchup, the garlic, Essence, salt, and pepper. Mix gently but thoroughly until the ingredients are well combined. Transfer the turkey mixture to a 1-pound loaf pan, and form it into a domed loaf shape.
3. Place the remaining ketchup in a small bowl, and stir in the hot sauce. Spoon the ketchup mixture evenly over the meatloaf, spreading it with the back of a spoon.
4. Bake until the meatloaf is browned on top, cooked through, and an instant-read thermometer inserted into the center registers 165°F, 45 to 50 minutes.
5. Remove the pan from the oven and let the meatloaf rest for 5 minutes before serving.
4 to 6 servings
Searchable Terms
Note: Entries in this index, carried over verbatim from the print edition of this title, are unlikely to correspond to the pagination of any given e-book reader. However, entries in this index, and other terms, may be easily located by using the search feature
of your e-book reader.
Note: Page references in italics refer to recipe photographs.
A
Anchovies
and Caramelized Onions, Spaghetti with, 152
Penne alla Puttanesca, 155
Real Caesar Salad, 16
Swordfish with Puttanesca Relish, 178, 179
Apples and Prunes, Pork Loin with, 240–42, 241
Arugula, Cantaloupe, and
Prosciutto Salad, 22, 23
Asparagus, Pan-Roasted, with
Shiitake Mushrooms and
Cherry Tomatoes, 60
Avocado(s)
Bacon, Lettuce, and Tomato Sandwich with Basil Mayo, 35
Chili-Rubbed Shrimp Wraps, 140–41, 141
Salad Tropicale, 27
Seared Shrimp Salad, 132, 133
B
Bacon
Braised Green Beans, 166, 167
Country-Fried Steak with White Gravy, 202–3
and Fried Eggs, Spinach Salad with, 17
Lettuce, Avocado, and Tomato Sandwich with Basil Mayo, 35
Linguine alla Carbonara, 50–51
and Shiitakes with Penne, 149
Balsamic Vinaigrette, 30
Bananas, Brown Sugar–Baked, 100
Basil
Bruschetta, 11
Mayo, Bacon, Lettuce, Avocado, and Tomato Sandwich with, 35
Mozzarella and Tomato Bites with Kalamata Olive Drizzle, 13
Tomato, and Mozzarella, Orzo “Risotto” with, 148
Bean(s)
Better Than Mama’s Chili-Mac, 222–23, 223
Black, Cakes, 162, 163
Black, Salsa, Fish Tacos with, 44
Chickpea Salad with Tabbouleh, 137
Chili-Beans, 226, 227
Green, Bacon Braised, 166, 167
Green, Spicy Pork Stir-Fry with, 95
Pinto, and Turkey Tostadas, 164
Red, Soup, Quick, 114
Roasted Red Pepper Hummus, 8, 9
Sausage, and Cheese Nachos, Spicy, 58, 59
Seared Salmon with Lentils, 228–29, 229
White, Creamy, with Sausage, 165
Beef
Better Than Mama’s Chili-Mac, 222–23, 223
and Broccoli, Stir-Fried, 205
Chili-Beans, 226, 227
Country-Fried Steak with White Gravy, 202–3
Minute Steaks Teriyaki-Style, 91
Mushroom-Smothered Steaks, 96, 97
New York Strip with Beurre Maître d’Hôtel, 88, 89
Sloppy Joes, 200, 201
Steak and Cheese Sandwiches, 36–37
Steak au Poivre, 86–87
Stroganoff with Egg Noodles, 156–57, 157
Berries
Flambéed Strawberry Sauce for Angel Food Cake or Ice Cream, 107
Fresh, with Balsamic Drizzle and Almond Cream, 104, 105
Melon with Amaretti Cookie Crumbles, 103
Peach-Blueberry Crisp, 244–45, 245
Blueberry(ies)
Fresh Berries with Balsamic Drizzle and Almond Cream, 104, 105
-Peach Crisp, 244–45, 245
Bok Choy, Garlicky, 62, 62
Brazilian Fish Stew, 232, 233 Breads
Bruschetta, 11
Simple Croutons, 136, 136
Broccoli
and Beef, Stir-Fried, 205
and Cheese Soup, 112, 113
Garden Vegetable Salad, 135
Garden Vegetable Soup, 122, 123 Bruschetta, 11
Burgers
Black Bean Cakes, 162, 163
Chicken Queso, 138–39
Buttermilk
Dressing, 28, 29
Mashed Potatoes, 173, 173
C
Cabbage
Fish en Papillote, 176–77
Garden Vegetable Salad, 135
Garlicky Bok Choy, 62, 62
Sausages and Sauerkraut, 204
Spicy Pork Wraps with Creamy Coleslaw, 142–43
Caesar Salad, Real, 16
Cake, Skillet Corn, with Stewed Cherries, 212, 213
Cantaloupe,
Melon with Amaretti Cookie Crumbles, 103
Prosciutto, and Arugula Salad, 22, 23
Capers
Penne alla Puttanesca, 155
Shrimp and Feta, Greek-Style, 182–83
Swordfish with Puttanesca Relish, 178, 179
Carrot(s)
Emeril’s Noodle Salad, 134
Garden Vegetable Salad, 135
Ginger Soup, 116, 117
Minute Steaks Teriyaki-Style, 91
Pasta Primavera, 158, 159
Roasted, with Fresh Thyme, 66
Spinach, and an Asian Vinaigrette, Baked Flounder with, 186
and Tarragon, Sautéed Yellow Squash with, 64, 65
Cashews, Stir-Fried Chicken with, 80
Catfish
Broiled, with Fresh Thyme, Garlic, and Lemon, 70, 71
Southern-Style Pan-Fried, 74
Cheese
Better Than Mama’s Chili-Mac, 222–23, 223
Boneless Pork Chops Parmigiana, 92–94, 93
Boursin, Spinach, and Pecan–Stuffed Chicken Breasts, 188–89
and Broccoli Soup, 112, 113
Chicken Cordon Bleu, 194–95, 195
Chicken Queso Burgers, 138–39
Goat, and Caramelized Onion Tart, 220–21
Goat, Orange, and Walnut Salad, 18, 19
Kicked-Up Tuna Melts, 42, 43
Linguine alla Carbonara, 50–51
Mozzarella and Tomato Bites with Kalamata Olive Drizzle, 13
Orzo “Risotto” with Tomato, Mozzarella, and Basil, 148
Oven-Crispy French Fries with Paprika-Parmesan Salt, 146,, 147
Pressed Roast Turkey, Pesto, and Provolone Sandwiches, 38, 39
Prosciutto and Mozzarella Panini, 40
Real Caesar Salad, 16
Sausage, and Bean Nachos, Spicy, 58, 59
Sausage and Pepper Po-Boy, 34
Shrimp and Feta, Greek-Style, 182–83
Spinach and Mushroom Lasagna, 248–49, 249
and Steak Sandwiches, 36–37
Three-, Baked Macaroni, 153
and Turkey Sandwich, Open-Face, 41
Cherries, Stewed, Skillet Corn Cake with, 212, 213
Chicken
Breasts, Boursin Cheese, Spinach, and Pecan–Stuffed, 188–89
Breasts, Sautéed, with Dijon Herb Sauce, 81
carving, 239
Cordon Bleu, 194–95, 195
Crispy Pan-Roasted, with Garlic-Thyme Butter, 193
Hot and Sour Soup, 119
and Mushroom Risotto, 224
Patty Pockets with Minted Yogurt Sauce, 144–45, 145
Queso Burgers, 138–39 and Rice Soup, 115
Roast, with Shallot-Garlic Butter, 238–39
Salad with Fresh Herbs and Celery, 82
Stir-Fried, with Cashews, 80
Tenders, Panko-Crusted, 198–99
Thighs, Braised, 246–47, 247
Wings, Oven-Roasted, 192
Chiles
Brazilian Fish Stew, 232, 233
Chicken Queso Burgers, 138–39
Coconut, and Tomatoes, Indian-Inspired Shrimp with, 174, 175
Chili-Beans, 226, 227
Chili-Mac, Better Than Mama’s, 222–23, 223
Chili-Rubbed Shrimp Wraps, 140–41, 141
Chocolate
Candied Hot Fudge Sundaes, 101
Chip–Peanut Butter Cookies, 102, 102
Chowder, Shrimp and Corn, 218
Coconut milk
Aromatic Jasmine Rice, 57
Brazilian Fish Stew, 232, 233
Chiles, and Tomatoes, Indian-Inspired Shrimp with, 174, 175
Cookie(s)
Amaretti, Crumbles, Melon with, 103
Emeril’s Late-Night Parfaits, 98, 99
Kicked-Up Snickerdoodles, 210–11
Peanut Butter–Chocolate Chip, 102, 102
Corn and Shrimp Chowder, 218
Corn Cake, Skillet, with Stewed Cherries, 212,
213
Cornish Game Hens, Honey-Lemon-Thyme, 190–91, 191
Couscous, Orange, Currant, and Pine Nut, 48, 49
Creole Seasoning, 29
Croutons, Simple, 136, 136
Cucumber(s)
Emeril’s Noodle Salad, 134
Emeril 20-40-60 Page 18