* 16 ounces pomegranate juice
* 32 ounces sparkling water
* 1/2 ounce freshly squeezed lime juice
* 1 tablespoon superfine sugar
Directions
Mix the ingredients together in a pitcher and serve over ice
My Note: Could add vodka for an evening drink
Sunday, February 1, 2009
Emeril's Savory Breakfast Casserole
To view this recipe on the Foodnetwork channel click here
* 2 tablespoons unsalted butter
* 1 1/4 cup finely chopped yellow onions
* 1/4 cup finely chopped red bell peppers
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 teaspoons minced garlic
* 1 tablespoon minced fresh parsley leaves
* 6 ounces Canadian bacon or baked ham, trimmed and diced
* 2 links Emeril’s Kicked Up Smoked Sausage or 6 ounces hot
smoked sausage, chopped
* 8 large eggs
* 3 cups whole milk
* 1/2 cup heavy cream
* 1 1/4 teaspoons Emeril’s Original Essence or Creole Seasoning
* 8 cups (1-inch cubes) stale French or Italian bread, or rolls
* 8 ounces grated Gouda or Fontina cheese (about 2 cups)
* 1/2 cup fine dry bread crumbs
* 1/2 cup freshly grated Parmesan
* 2 tablespoons melted unsalted butter
Preheat the oven to 350 degree F. Lightly grease a 3-quart (9 by 13-inch) baking dish with 1 tablespoon of the butter and set aside.
In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool.
In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool.
In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.
(Alternatively, the bread pudding can be assembled up to this point, covered, and refrigerated 8 hours or overnight, and then baked. Let sit at room temperature while preheating the oven, before baking. )
In a small bowl, combine the bread crumbs, Parmesan, melted butter, and remaining 1/2 teaspoon Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.
Let sit for 15 minutes before serving.
* 2 tablespoons unsalted butter
* 1 1/4 cup finely chopped yellow onions
* 1/4 cup finely chopped red bell peppers
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 teaspoons minced garlic
* 1 tablespoon minced fresh parsley leaves
* 6 ounces Canadian bacon or baked ham, trimmed and diced
* 2 links Emeril’s Kicked Up Smoked Sausage or 6 ounces hot
smoked sausage, chopped
* 8 large eggs
* 3 cups whole milk
* 1/2 cup heavy cream
* 1 1/4 teaspoons Emeril’s Original Essence or Creole Seasoning
* 8 cups (1-inch cubes) stale French or Italian bread, or rolls
* 8 ounces grated Gouda or Fontina cheese (about 2 cups)
* 1/2 cup fine dry bread crumbs
* 1/2 cup freshly grated Parmesan
* 2 tablespoons melted unsalted butter
Preheat the oven to 350 degree F. Lightly grease a 3-quart (9 by 13-inch) baking dish with 1 tablespoon of the butter and set aside.
In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool.
In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool.
In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.
(Alternatively, the bread pudding can be assembled up to this point, covered, and refrigerated 8 hours or overnight, and then baked. Let sit at room temperature while preheating the oven, before baking. )
In a small bowl, combine the bread crumbs, Parmesan, melted butter, and remaining 1/2 teaspoon Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.
Let sit for 15 minutes before serving.
Giada's Breakfast Fruit Pizza
Click here to link to this recipe on the Foodnetwork!
* 1 storebought pizza dough
* 2 tablespoons butter, melted
* 4 tablespoons Cinnamon-Sugar, divided, recipe follows
* 2 cups mascarpone cheese
* 1 tablespoon heavy cream
* 2 tablespoons lemon juice
* 1 teaspoon lemon zest (from 1 lemon)
* 2 cups mixed berries
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.
Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.
Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve.
Cinnamon-Sugar:
1 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon
Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.
Barefoot Contessa Omelet for for Two or 4
* 1/4 pound good thick-cut bacon
* 1 tablespoon unsalted butter
* 1 cup medium-diced Yukon gold potato
* 1/2 cup chopped yellow onion
* 1 tablespoon minced jalapeno pepper (optional)
* 5 extra-large eggs
* 2 tablespoons milk or cream
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup chopped scallions, white and green parts
* 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish
Preheat the oven to 350 degrees F.
Cut the bacon crosswise in 1-inch slices.
Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.
Add the butter to the pan, and then add the potato and yellow onion.
Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.
Add the (optional) jalapeno pepper and cook for 30 seconds.
Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork.
Stir in the scallions and diced Cheddar.
When the potato is cooked, add the bacon to the pan and pour over the egg mixture.
Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute.
Serve hot directly from the pan. Serves 2 large portions or 4 regular portions
* 1 tablespoon unsalted butter
* 1 cup medium-diced Yukon gold potato
* 1/2 cup chopped yellow onion
* 1 tablespoon minced jalapeno pepper (optional)
* 5 extra-large eggs
* 2 tablespoons milk or cream
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup chopped scallions, white and green parts
* 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish
Preheat the oven to 350 degrees F.
Cut the bacon crosswise in 1-inch slices.
Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.
Add the butter to the pan, and then add the potato and yellow onion.
Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.
Add the (optional) jalapeno pepper and cook for 30 seconds.
Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork.
Stir in the scallions and diced Cheddar.
When the potato is cooked, add the bacon to the pan and pour over the egg mixture.
Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute.
Serve hot directly from the pan. Serves 2 large portions or 4 regular portions
Lemon Ricotta Cookies with Lemon Glaze
Recipe courtesy Giada De Laurentiis
Serves:44 cookies
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 stick unsalted butter, softened
* 2 cups sugar
* 2 eggs
* 1 (15-ounce) container whole milk ricotta cheese
* 3 tablespoons lemon juice
* 1 lemon, zested
Glaze:
* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1 lemon, zested
Directions
Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Fresh Basil Dip
This dip is also great served alongside cooked salmon, shrimp or scallops.
Yield about 1 1/2 cups
1 clove garlic
1/4 teaspoon kosher salt
1 cup fresh basil leaves
1 cup light mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
Fresh Vegetables, crackers
1. In a blender or food processor, combine the garlic and next 7 ingredients: process until smooth.
2. Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes. Serve with fresh vegetables and/or crackers.
Yield about 1 1/2 cups
1 clove garlic
1/4 teaspoon kosher salt
1 cup fresh basil leaves
1 cup light mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
Fresh Vegetables, crackers
1. In a blender or food processor, combine the garlic and next 7 ingredients: process until smooth.
2. Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes. Serve with fresh vegetables and/or crackers.
Oriental Chicken Cashew Casserole
"Paul James' Home Grown Cooking"
2 cups cooked chicken, cubed (poached)
1 cup celery, chopped
1 cup green onion, chopped
One 8 oz. can water chestnuts, sliced
1 cup salted, roasted cashews, chopped
1 cup water
One 10-oz. can cream of mushroom soup, undiluted
One 3 oz. can fried chow mein noodles (reserve some for topping)
Preparation:
In a bowl, combine cream of mushroom soup, cooked chicken cubes, cashews, water chestnuts, celery and green onion. Mix thoroughly. Pour half of the noodles into a 10" x 8" x 2" casserole baking pan. Spread chicken mixture on noodles.
Bake at 325 degrees for 20 minutes. Add reserved noodles on top and bake an additional 10 to 12 minutes.
Servings: 6
2 cups cooked chicken, cubed (poached)
1 cup celery, chopped
1 cup green onion, chopped
One 8 oz. can water chestnuts, sliced
1 cup salted, roasted cashews, chopped
1 cup water
One 10-oz. can cream of mushroom soup, undiluted
One 3 oz. can fried chow mein noodles (reserve some for topping)
Preparation:
In a bowl, combine cream of mushroom soup, cooked chicken cubes, cashews, water chestnuts, celery and green onion. Mix thoroughly. Pour half of the noodles into a 10" x 8" x 2" casserole baking pan. Spread chicken mixture on noodles.
Bake at 325 degrees for 20 minutes. Add reserved noodles on top and bake an additional 10 to 12 minutes.
Servings: 6
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