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Garlic Shrimp Casserole
2 cups chicken stock
2 tablespoons cornstarch with 1 tablespoon water
1/2 cup heavy cream
1/2 teaspoon red pepper flakes
1 pint leftover rice
2 pints leftover garlic shrimp
3/4 cup toasted panko bread crumbs (Japanese bread crumbs)
Preheat oven to 350 degrees F.
In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.
Broccoli Casserole Recipe 1/2 cup mayonnaise
1/2 cup plain yogurt
1 1/4 cup shredded sharp cheddar cheese
1/3 cup blue cheese dressing
2 eggs
1/2 teaspoon salt
1 1/2 teaspoon fresh ground black pepper
Flavor Pack from Ramen
6 cups broccoli, peeled stems and heads, chopped and blanched in salted water
12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter
1 package chicken flavored Ramen noodles, broken up
Preheat oven to 350 degrees F.
In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.
Green Bean Casserole Onion Straws:
1/2 cup very thinly sliced onion
1/4 cup soy flour
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Casserole:
1 pound green beans, ends trimmed
1 tablespoon vegetable or canola oil
1/2 cup thinly sliced onion
8 ounces cremini mushrooms, rinsed and sliced
1 1/2 teaspoons kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1/2 cup no-sugar, low-sodium chicken broth
1 teaspoon chopped fresh thyme leaves, plus a few sprigs for garnish
1/2 cup sour cream
Equipment: 10-inch glass pie pan
Preheat oven to 350 degrees F.
Make the Onion Straws: Combine all the ingredients in a small bowl, toss to mix, and arrange in a single layer on a baking sheet. Set aside.
Make the Casserole: Bring a small pot of water to boil and season lightly with salt. Boil the green beans until tender, but still crispy, about 5 minutes. Drain and chill beans in an ice water bath or under running cold water. Drain again and transfer to a bowl.
Heat the oil in a large pan over medium-high heat. Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 2 minutes. Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 3 to 4 minutes. Transfer the mushroom mixture to the bowl of green beans, add the sour cream, and toss to combine.
Pour the green bean mixture into the glass pie pan. Bake the casserole and onion straws on separate racks until the straws are well browned and crispy (almost burnt, otherwise they will be soggy), about 15 to 17 minutes. Top the casserole with the straws, and serve garnished with thyme sprigs.
Smoked Salmon and Cream Cheese Frittata
6 large eggs
2 tablespoons milk
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons chopped chives
2 ounces cream cheese, softened
2 ounces smoked salmon, chopped
2 teaspoons extra-virgin olive oil
Serving suggestions: crispy potatoes and mesclun salad
Position a rack in the center of the oven and preheat to 375 degrees. Whisk the eggs, milk, dill, salt, pepper and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture. Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover and set aside for 5 minutes. Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.
Eggplant Casserole Acadiana 1 tablespoon salt, plus 1/2 teaspoon
4 pounds eggplant, peeled and cut into 1-inch cubes
3 tablespoons olive or vegetable oil
2 large onions, chopped
1 bell pepper, finely chopped
1 rib celery, finely chopped
3 tablespoons minced garlic
1 pound lean ground beef
1/2 cup tasso, diced
3 tablespoons tomato paste
2 teaspoons Essence, recipe follows
1/4 teaspoon cayenne pepper
1/4 pound ground or finely chopped smoked ham
1/2 cup heavy cream
2 eggs, lightly beaten
1/4 cup finely chopped green onions
1 cup dried bread crumbs
Preheat the oven to 375 degrees F.
Fill a large Dutch oven half way full of water and add 1 tablespoon of the salt. Bring to a boil and add the eggplant. Cover and cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes. Drain the eggplant in a colander, reserving 1 to 2 cups of the cooking liquid separately. Allow eggplant to continue to drain while you proceed.
Return the same Dutch oven to the heat and add the olive oil. When hot, add the onion, bell pepper and celery and cook, stirring, until very soft, 4 to 6 minutes. Add the garlic, ground beef and tasso and cook, stirring to break up the meat, until the meat is brown, about 4 minutes. Add the tomato paste, Essence, remaining 1/2 teaspoon of salt, and cayenne pepper and cook for 2 minutes, stirring. Add the reserved eggplant, ham, and 1 cup of the reserved eggplant cooking liquid and stir gently to combine. Cook for 5 minutes. The mixture should be moist but not soupy. If it seems too dry, add a bit more of the reserved cooking liquid. In a small bowl combine the heavy cream, eggs, and green onions and add to the eggplant, along with 3/4 cup of the bread crumbs. Stir gently to combine. Transfer to a 9-by-13-inch casserole and sprinkle with the remaining bread crumbs. Bake for 30 to 40 minutes, or until bubbly around the edges and lightly golden on top.
Remove from the oven and allow to cool slightly before serving.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Salmon and Potato Casserole 1/2 cup plus 3 tablespoons unsalted butter, melted
1/2 cup dried bread crumbs
3 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 teaspoon salt
3/4 teaspoon freshly ground white pepper
1 pound smoked salmon, cut into thin slices (about 20)
1 tablespoon plus 1 teaspoon finely chopped fresh dill
6 large eggs
3 cups heavy cream
Lemon wedges, for serving
Preheat the oven to 400 degrees F.
Lightly grease a 9 by 13-inch casserole dish with 1 tablespoon melted butter. Coat the greased casserole with 3 tablespoons bread crumbs. Lay about a third of the potatoes in the casserole dish, overlapping them in a shingle pattern. Season the potato layer with 1/4 teaspoon salt and 1/4 teaspoon white pepper. Lay half the salmon slices over the potatoes and sprinkle the salmon with 1 teaspoon chopped dill. Lay half the remaining potatoes over the salmon, once again in a shingle pattern, and season with another 1/4 teaspoon salt and 1/4 teaspoon white pepper. Lay the remainder of the salmon over the potatoes, and sprinkle with 1 teaspoon chopped dill. Arrange the rest of the potatoes over the salmon and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper.
Combine the eggs with the heavy cream and 2 tablespoons melted butter in a medium bowl. Whisk to combine. Pour the egg and cream mixture over the casserole and wrap with aluminum foil. Place the casserole dish in the oven and bake on the middle rack of the oven for 30 minutes. Remove the casserole from the oven, peel away the foil, and sprinkle the remaining bread crumbs over the top. Place the casserole back in the oven and bake until the top is golden brown and the potatoes are tender, about 30 minutes more.
Remove the casserole from the oven and allow to cool for 15 to 20 minutes before serving. Sprinkle the remaining 2 teaspoons of chopped dill over the casserole. Serve, drizzled with the remaining 1/2 cup melted butter and garnished with lemon wedges.
Chicken and Rice Casserole
2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt
Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
Kid's Casserole
Butter, for pan
5 medium russet potatoes, sliced thinly
4 tablespoons flour
5 hot dogs, sliced
1 head broccoli, chopped
1 cup shredded Cheddar cheese
1/2 cup milk
Preheat oven to 400 degrees F.
Lightly butter a 9-by 13-inch baking dish. Layer half the potatoes and sprinkle with half the flour. Add a layer of half the hotdogs and broccoli. Add half the cheese, and repeat the layered ingredients, ending with cheese. Pour the milk over all, cover with foil, and bake until potatoes are tender and casserole is bubbly, about 40 minutes. The kids will love this one.