6-8 medium potatoes, thinly sliced
1 c grated cheddar cheese
1/2 c chopped onion
1 c chopped cooked ham
1 can condensed cream of mushroom soup
1/2 c water
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
Place sliced potatoes, cheese, onion and ham in crockpot. Mix soup and water together and add to crockpot. Season with garlic powder, salt and pepper. Cover, and cook on High for 4 hours.
Wednesday, June 17, 2009
Kicked up Mac and Cheese
2 tsp salt
1 tsp olive oil
4 c elbow macaroni
8 Tbs butter or margarine
1/2 c flour
3 c milk or half and half
1/4 tsp pepper
3 c grated cheddar cheese
1 tsp Emeril's Original Essence, or to taste, recipe to follow
Bring a large pot of water to a rolling boil over high heat. Add 1 tsp salt, olive oil and macaroni. Cook macaroni as directed on package, stirring often.
Grease a 2 quart casserole dish with cooking spray. Melt butter in heavy saucepan over medium heat. Add the flour and cook over medium heat, stirring constantly with a wooden spoon, for 2 - 3 minutes. Do not allow the flour to brown. Using a whisk, add the milk and cook whisking constantly, until the mixture is thick and smooth. Remove from the heat and add 1 tsp salt, pepper, Essence, 2 cups of the cheese and stir well.
Combine with macaroni stirring well. Pour into greased dish and top with remaining cheese. Bake for 25 minutes or until bubbly.
Emeril's Essence Creole Seasoning
2 1/2 Tbs paprika
2 Tbs salt
2 Tbs garlic powder
1 Tbs black pepper
1 Tbs onion powder
1 Tbs cayenne pepper
1 Tbs dried oregano
1 Tbs dried thyme
Combine all ingredients thoroughly. Store in airtight container.
1 tsp olive oil
4 c elbow macaroni
8 Tbs butter or margarine
1/2 c flour
3 c milk or half and half
1/4 tsp pepper
3 c grated cheddar cheese
1 tsp Emeril's Original Essence, or to taste, recipe to follow
Bring a large pot of water to a rolling boil over high heat. Add 1 tsp salt, olive oil and macaroni. Cook macaroni as directed on package, stirring often.
Grease a 2 quart casserole dish with cooking spray. Melt butter in heavy saucepan over medium heat. Add the flour and cook over medium heat, stirring constantly with a wooden spoon, for 2 - 3 minutes. Do not allow the flour to brown. Using a whisk, add the milk and cook whisking constantly, until the mixture is thick and smooth. Remove from the heat and add 1 tsp salt, pepper, Essence, 2 cups of the cheese and stir well.
Combine with macaroni stirring well. Pour into greased dish and top with remaining cheese. Bake for 25 minutes or until bubbly.
Emeril's Essence Creole Seasoning
2 1/2 Tbs paprika
2 Tbs salt
2 Tbs garlic powder
1 Tbs black pepper
1 Tbs onion powder
1 Tbs cayenne pepper
1 Tbs dried oregano
1 Tbs dried thyme
Combine all ingredients thoroughly. Store in airtight container.
Taco Bake
1 lb ground beef
2 c salsa
1 16oz can chili beans, drained
1 can corn, drained
3 c crushed tortilla chips
2 c sour cream
1 (2oz) can sliced black olives
1/2 c chopped green onion
1/2 c chopped fresh tomato
2 c shredded cheddar cheese
Preheat oven to 350 degrees. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans and corn, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and spinkle olives, green onion, and tomatoes over the sour cream. Top with cheddar cheese. Bake for 30 minutes or until hot and bubbly.
2 c salsa
1 16oz can chili beans, drained
1 can corn, drained
3 c crushed tortilla chips
2 c sour cream
1 (2oz) can sliced black olives
1/2 c chopped green onion
1/2 c chopped fresh tomato
2 c shredded cheddar cheese
Preheat oven to 350 degrees. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans and corn, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and spinkle olives, green onion, and tomatoes over the sour cream. Top with cheddar cheese. Bake for 30 minutes or until hot and bubbly.
Ginger Glazed Mahi Mahi
3 Tbs honey
3 Tbs soy sauce
3 Tbs balsamic vinegar
1 tsp grated fresh ginger root
1 clove garlic, crushed
2 tsp olive oil
4 (6oz) mahi mahi fillets
salt and pepper to taste
1 Tbs vegetable oil
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 7 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistency. Spoon glaze over fish and serve immediately.
3 Tbs soy sauce
3 Tbs balsamic vinegar
1 tsp grated fresh ginger root
1 clove garlic, crushed
2 tsp olive oil
4 (6oz) mahi mahi fillets
salt and pepper to taste
1 Tbs vegetable oil
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 7 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistency. Spoon glaze over fish and serve immediately.
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