Emeril’s Potato Hash

Name: Emeril's Potato Hash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Cajun
Ingredients: Emeril's Potato Hash; 2 large baking potatoes, like Russets (about 2 pounds), scrubbed; 1 tablespoon vegetable oil; 1 tablespoon unsalted butter; 1/2 cup diced yellow onions; 1 teaspoon minced garlic; 1/2 teaspoon Emeril’s Essence Creole Seasoning; 1/4 teaspoon chopped fresh thyme; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper

November 19, 2019April 19, 2020 BeckieLeave a comment

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Emeril's Potato Hash

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Category: Breakfast and Brunch, Potatoes

Cuisine: Cajun

Servings: 4

Emeril's Potato Hash

2 large baking potatoes, like Russets (about 2 pounds), scrubbed
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1/2 cup diced yellow onions
1 teaspoon minced garlic
1/2 teaspoon Emeril’s Essence Creole Seasoning
1/4 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.

Heat the oil and melt the butter in a medium skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, essence, thyme, salt and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.

Remove from the pan and serve hot.

Makes 2 to 4 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 4
Calories		200.62 kcal
% Daily Value*
Total Fat 6.56 g		10.1%
	Saturated Fat 2.11 g	10.6%
	Trans Fat 0.14 g
Cholesterol 7.63 mg		2.5%
Sodium 155.23 mg		6.5%
Total Carbohydrate 33.02 g		11%
	Dietary Fiber 2.61 g	10.4%
	Sugars 1.92 g
Protein 3.96 g

Vitamin A 2.74 %		Vitamin C 12.77 %
Calcium 3.13 %		Iron 8.89 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/emerils-potato-hash/

All-Day-Long Beef

June 30, 2019April 20, 2020 BeckieLeave a comment

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All-Day-Long Beef

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Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes

Category: Main Dish, Slow Cooker

Cuisine: American

Servings: 6

All-Day-Long Beef

1 1/2 pound beef roast
1/2 teaspoon black pepper
2 garlic cloves – minced
2 packages onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots –sliced
2 celery stalks – diced
1 green bell pepper -chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice

Cut beef roast into serving-sized portions.

Brown beef in a bit of vegetable oil on all sides. Slice onion and separate into rings.

Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles.

Place these into bottom of crock-pot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.

Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Cover and turn crock-pot to high for 30 minutes, then turn to low, and cook for 7-9 hours.

When ready to serve, remove meat and vegetables out of pot with a slotted spoon.

Turn crock-pot to high and thicken liquid with a little flour or cornstarch.

Serves 6

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 6
Calories		352.3 kcal
% Daily Value*
Total Fat 15.61 g		24%
	Saturated Fat 5.96 g	29.8%
	Trans Fat
Cholesterol 103.3 mg		34.4%
Sodium 1029.14 mg		42.9%
Total Carbohydrate 23.32 g		7.8%
	Dietary Fiber 2.72 g	10.9%
	Sugars 4.26 g
Protein 28.33 g

Vitamin A 29.78 %		Vitamin C 37.95 %
Calcium 6.16 %		Iron 17.5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/all-day-long-beef/

Alligator Sauce Piquante

December 18, 2018May 12, 2020 BeckieLeave a comment

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Alligator Sauce Piquante

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Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Category: Alligator, Main Dishes

Cuisine: Cajun

Servings: 6

Alligator Sauce Piquante

1/2 cup olive oil
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne
4 bay leaves
1/2 cup plus 3 tablespoons bleached all-purpose flour
4 cups seeded and chopped plum tomatoes
3 cups Chicken Stock or canned low-sodium chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon Emeril’s Red Pepper Sauce or other hot pepper sauce
1 1/2 pounds alligator meat, cut into 2-inch strips
1 1/2 teaspoons Creole Seasoning
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped fresh flat-leaf parsley
Perfect Rice, hot

Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Stir in the onions, bell peppers, celery, salt, crushed red pepper flakes, cayenne, and bay leaves.

Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes.

Add the tomatoes, chicken stock, Worcestershire, and pepper sauce. Bring to a boil, then reduce the heat to medium-low.

Place several pieces of alligator meat at a time on a work surface covered with plastic wrap. Cover the meat with plastic wrap and pound with a meat mallet until 1/4 inch thick. Cut into 2-inch strips.

Combine the remaining 1/2 cup flour and the Essence in a medium bowl. Dredge the alligator pieces in the seasoned flour, shaking off any excess.

Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add half of the meat and fry until golden brown, turning once, 3 to 4 minutes per side.

Transfer to a platter. Heat the remaining 2 tablespoons oil in the skillet and repeat with the remaining alligator.

Add the meat to the sauce. Increase the heat under the sauce to medium-high and bring to a gentle rolling boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the meat is tender, about 2 hours. Remove and discard the bay leaves.

To serve, spoon the rice into soup bowls, top with the meat and sauce, and garnish with the green onions and parsley.

Yield: 6 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving
Calories		449.71 kcal
% Daily Value*
Total Fat 25.5 g		39.2%
	Saturated Fat 5.25 g	26.3%
	Trans Fat 0.28 g
Cholesterol 75.04 mg		25%
Sodium 699.76 mg		29.2%
Total Carbohydrate 25.91 g		8.6%
	Dietary Fiber 3.35 g	13.4%
	Sugars 7.23 g
Protein 30.95 g

Vitamin A 8.58 %		Vitamin C 42.61 %
Calcium 6.52 %		Iron 25.02 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/alligator-sauce-piquante/

Meat and Potato Casserole

April 15, 2018November 21, 2019 BeckieLeave a comment

Also known as Alden’s Grandmother’s Meat and Potato Casserole

1 pound fresh green beans, trimmed
2 pounds russet potatoes, peeled and cubed
1 tablespoon plus 1 teaspoon salt
5 tablespoons unsalted butter
1 tablespoon freshly ground black pepper
3/4 cup whole milk
1 tablespoon olive oil
2 pounds ground beef
2 cups chopped yellow onions
1 cup chopped celery
1 tablespoon minced garlic
One 16-ounce can whole tomatoes, crushed with the juice
2 cups shredded Cheddar cheese (optional)

Preheat the oven to 350ºF.

Bring a medium pot of water to a boil. Add the green beans and cook until tender, about 6 minutes. Drain the beans and put them in a large bowl filled with ice and water to cool. Drain again and reserve.

Meanwhile, combine the potatoes and 1 teaspoon salt with water to cover in a medium saucepan over high heat and bring to a boil. Lower to a simmer and cook until tender, 20 to 25 minutes. Drain the potatoes and return to the pan. Add the butter, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 cup milk. Mash the potatoes until smooth but slightly lumpy and reserve.

Heat the olive oil in a large heavy skillet over medium-high heat. Add the ground beef, season with the remaining 2 teaspoons salt and 2 teaspoons black pepper, and cook, stirring, until well browned, about 6 minutes. Add the onions and celery and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the green beans and cook for 5 minutes, stirring occasionally. Add the tomatoes and cook, stirring, for 5 minutes. Add the remaining 1/2 cup milk and cook, stirring, for 4 minutes. Remove from the heat and reserve for later use.

Spread half of the potatoes in the bottom of a 9 x 13-inch baking dish. Pour in the meat mixture, then top with the remaining mashed potatoes. Sprinkle with the cheese and bake until bubbly and golden brown, about 1 hour. Remove from the oven and serve hot.

Makes 10 to 12 servings
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Five Lilies Chowder

April 27, 2014April 13, 2020 BeckieLeave a comment

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Five Lilies Chowder

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Category: Soups and Stews

Cuisine: American

Servings: 8

Five Lilies Chowder

3 tablespoons olive oil
4 cups diced yellow onions
1/4 cup sliced shallots
1 tablespoon chopped garlic
1 cup dry white wine
1 bay leaf
6 cups mushroom stock or rich chicken stock; fat removed
2 teaspoons minced fresh thyme or 1 teaspoon dried
2 teaspoons minced fresh oregano or 1/2 cup minced celery
1 cup leeks; both white and tender green parts
2 tablespoons dry sherry
2 tablespoons minced chives

In a medium saucepan, heat the olive oil. Add the onions, shallots and garlic and saute until they just begin to color. Transfer half of the onion mixture to a blender or food processor. Puree and return to the pan. Add the wine, bay leaf and stock and simmer for 10 minutes.

Season with salt and pepper. (The soup base may be prepared in advance to this point and stored refrigerated for up to 3 days or frozen indefinitely and reheated before finishing.) Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base.

Bring to a simmer and simmer for 2 minutes. Do not overcook, the vegetables should retain their crunchy texture. Remove the bay leaf, stir in the chives.

Yield: 8 serving

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 8
Calories		184.56 kcal
% Daily Value*
Total Fat 7.37 g		11.3%
	Saturated Fat 1.32 g	6.6%
	Trans Fat 0.0 g
Cholesterol 5.4 mg		1.8%
Sodium 265.63 mg		11.1%
Total Carbohydrate 18.1 g		6%
	Dietary Fiber 1.92 g	7.7%
	Sugars 7.42 g
Protein 5.87 g

Vitamin A 1.51 %		Vitamin C 10.16 %
Calcium 4.32 %		Iron 6.36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/five-lilies-chowder/

Beckies Kitchen

Tag: yellow onions

Emeril’s Potato Hash

Nutrition Facts