Opal Basil-Macerated Peaches

Opal Basil-Macerated Peaches, you need to have them in your life.  They look quite simple, but I assure you they are not.  You can taste the essence of the peaches, the hint of lime, and the slightest hint of sweet basil.  These are a heavenly dessert.  Plus, when you're finished with the peaches you can use the leftover aromatic syrup for your sweet tea.  If you love peaches these are magical.  (Don't be dissuaded if you don't have purple basil.  I think the purple taste the same as the typical green Genovese).

Opal Basil-Macerated Peaches

Adapted from Emeril's Farm to Fork

Serves 4

 4 firm-ripe peaches, peeled, pitted and quartered

1 ounce opal basil leaves (about 1-2 cups loosely packed)

1 teaspoon grated lime zest

1 cup sugar

Place the peaches and basil in a medium bowl and set it aside. Combine the lime zest, sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes. Then pour the hot syrup over the peaches and basil. Cover and chill for 2 hours.

Serve the peaches in bowls, garnished with a dollop of creme fraiche, if desired.

I am submitting this to my friend Roz @ La Bella Vita for her Fresh Food Friday/Seasonal Saturday Event. 

Kicked-Up Snickerdoodles

Okay, so I let Emeril into my kitchen again and do you know what he told me to do?  He told me to add cayenne pepper to my snickerdoodles!  Leave it to Emeril to take something like a snickerdoodle and kick it up a notch.  The idea of spicy snickerdoodles really piqued my curiosity and I had to give these a try.  

 Kicked-Up Snickerdoodles

Adapted from Emeril's 20-40-60 Fresh Food Fast

Makes about 30 cookies

2-3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup solid vegetable shortening, at room temp

8 tablespoons (1 stick) butter at room temp

1-1/2 cups plus 5 tablespoons sugar

2 large eggs

1 tablespoon ground cinnamon

1/4 teaspoon cayenne pepper

Preheat oven to 350F. 

Sift the flour, baking soda, and salt together into a bowl and set aside.  

In a separate medium mixing bowl, using a handheld or standing electric mixer, combine the shortening and butter and beat until smooth.  Add 1-1/2 cups plus 2 tablespoons of the sugar, and continue beating until light and fluffy, about 3 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the sifted flour mixture and mix until the dough just comes together.

Combine the remaining 3 tablespoons sugar with the cinnamon and cayenne in a small bowl.

Divide the dough into 1-1/2 tablespoon portions and roll them between your hands to form 1-1/2 inch balls.  Rolls the balls in the spiced sugar.  Then divide them evenly among two unlined cookie sheets, spacing them about 1 inch apart.  Flatten the balls into 1/2 inch thick disks.

Bake, rotating the sheets back to front midway, until the edges of the cookies are golden brown, 12 to 14 minutes.  Let the cookies cool on the baking sheets on wire racks.

Notes/Results:  Emeril's recipe produced a rather thin and somewhat crispy snickerdoodle.  While I prefer a thick and chewy cookie I really did enjoy the flavor of the cinnamon, sugar, and cayenne pepper in this recipe.  You could really feel the heat from the cayenne on the back of your tongue. I can't say that I enjoyed this cayenne version better than the original cinnamon and sugar version, but I'm really glad I finally gave these a try.  I think they're definitely worth a try if you like the combination of spicy and sweet.

I also wanted to thank all of you for your supportive comments regarding my last post! 

Chicken Queso Burgers

Here is yet another recipe from one of my favorite cookbooks, Emeril's 20-40-60 Fresh Food Fast.  This is my twelfth recipe from the book and there are still so many recipes I still want to make.  Recipes like:

Shrimp and Chorizo Tapas

Creamy Shrimp and Green Onion Dip

Seared Shrimp Salad

Chickpea Salad with Tabbouleh

Spicy Pork Wraps with Creamy Coleslaw

Shrimp and Feta, Greek-Style

Salmon with Orange Butter Sauce

Seared Salmon with Lentils

Shrimp Etouffee

Melon with Amaretti Cookie Crumbles

Kicked-Up Snickerdoodles

Sausage and Pepper Po-Boy

and lots and lots of Emeril's side dishes which sound great!

 This burger recipe caught my eye immediately as I love having new recipes for ground chicken.  My market almost always has ground chicken on sale (sometimes $1.50 or $1.99/lb) and I always love to stock up on it when I can.  This chicken burger is bursting with the flavor of southwest spices and stays moist from the addition of lots of cheese and chopped green chiles.  The patty is placed between two toasted buns with seasoned griddled onions.  A great break from those beef burgers!

Chicken Queso Burgers

Adapted from Emeril's 20-40-60 Fresh Food Fast

Makes 8 burgers

2 eggs, lightly beaten

8 ounces cheddar cheese, grated (about 2 cups)

One 4-ounce can (about 1/3 cup) minced green chiles, drained

2 tablespoons chopped fresh oregano

3 teaspoons chili powder

1 teaspoon ground cumin

2-1/2 teaspoons salt

2 pounds ground chicken thigh meat

3/4 cup fine unseasoned dry breadcrumbs

1-1/2 cups minced onions

1 cup olive oil

8 hamburger buns

Lettuce, tomato, and mayo for garnishing burgers (optional)

*I garnished with more cheese, more green chiles, and the griddled onions called for in the recipe

In a large bowl, combine the eggs, cheese, chiles, oregano, 1-1/2 teaspoons of the chili powder, the cuming, and 2 teaspoons of the salt.  Add the ground chicken and the breadcrumbs, and mix until well blended.  Divide the mixture into 8 portions, and shape each portion into a 1-inch-thick patty.  lay the patties on a tray, cover with plastic wrap, and refrigerate until ready to cook.

Combine the onions, 3/4 cup of the olive oil, remaining 1-1/2 teaspoons chili powder, and remaining 1/2 teaspoon salt in a small bowl.  Divide the onion mixture evenly among the cut sides of the hamburgers buns, and spread it out with a brush to coat.

Heat a 12-inch nonstick skillet over medium-high heat.  In batches, toast the buns, coasted sides down, in the skillet until the onions cook slightly and stick to the buns and the bread is lightly toasted, 2-3 minutes.  Set the buns aside and wipe the skillet clean.

In the same nonstick skillet, heat 2 tablespoons of the remaining olive oil over medium heat.  Add 4 patties and cook until an instant-read thermometer registers 165F when inserted into the center of a patty, about 4 minutes per side.  Set the patties aside; keep warm.  Repeat with the remaining 2 tablespoons olive oil and 4 patties.  Place the patties between the toasted buns and serve immediately, with lettuce, tomato, and mayonnaise, if desired.

If you're interested in Emeril's book, it is on sale at The Good Cook for $7.99.  And, if you haven't heard of The Good Cook, then you should head over to TheGoodCook.Com right now!  I've been a member for about 4 years now and I love it. 

Indian-Inspired Shrimp with Coconut, Chiles and Tomatoes

I've been wanting to make this recipe for Indian-inspired shrimp for an entire year, ever since I received my copy of Emeril 20-40-60.  The recipe looks beautiful in the book, lots of glorious shrimp sitting in a spicy red sauce served over rice.  I knew it would be something different and unique, but I also knew that I was probably going to be the only one in my household who would want to eat it (my family is full of picky eaters).  I filed this recipe away in my stack of recipes to share with my Mom, who adores shrimp in any and every style she can get her hands on.  Finally the time came where Mom and I could sit and enjoy this terrific meal.  Thank God for my Mom who is always more than willing to share in my kitchen experiments.  Each and every one of them.

Indian-Inspired Shrimp with Coconut, Chiles, and Tomatoes

Adapted from Emeril 20-40-60 Fresh Food Fast

Makes 4-6 servings

2 tablespoons butter

2 teaspoons mustard seeds

2 teaspoons cumin seeds

1 cup finely chopped red onion

4 green serrano or jalapeno chiles, seeded and finely chopped

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

One 14.5-ounce can diced tomatoes with juices

One 13.5-ounce can unsweetened coconut milk

1-1/2 pounds medium shrimp, peeled and deveined

2 teaspoons salt

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh chives 

Steamed basmati rice, for serving

Melt the butter in a 14-inch saute pan over medium-high heat.  Add the mustard seeds and cumin seeds and toast until fragrant, about 1 minute.  Add the onion, chiles, ginger, and garlic and saute, stirring occasionally, until the onion is translucent, about 3 minutes.  Add the diced tomatoes and their juices, and cook until the liquid is reduced by half, 3-4 minutes.  Raise the heat to high and add the coconut milk. (Do not walk away and scald the mixture).  Simmer until the milk is reduced by half, 3-4 minutes.

Season the shrimp with 1-1/2 teaspoons of the salt.  Add the shrimp to the pan and cook, stirring as needed, until they are curled, pink, and just cooked through, about 3 minutes.

Remove the pan from the heat.  Season with the remaining 1/2 teaspoon salt, and garnish with the cilantro and chives, if desired.  Serve immediately over steamed basmati rice.

Notes/Results:  This is a beautifully spiced meal that is full of heat, both from the spices and the jalapenos.  The shrimp cook at a slow simmer in the sauce and become extremely tender.  This is a different take on the typical shrimp recipe and we really enjoyed it.

Kicked-Up Shrimp Fried Rice

I have two things to share with you today. 

1.   I'm obsessed with shrimp right now.  I've made a lot of shrimp dishes and I plan on making quite a bit more in the coming weeks.

2. I'm convinced no one has as many shrimp recipes as Emeril.  In fact, let's just refer to him as the King of Shrimp from now on. 

This recipe for Kicked-Up Shrimp Fried Rice is the second shrimp dish I've cooked from The King of Shrimp.  A third shrimp recipe might just be gracing my table tonight.  When I obsess over something I mean business. 

 Kicked-Up Shrimp Fried Rice

Adapted from Emeril's 20-40-60

Serves 4

4 tablespoons peanut or vegetable oil

3 eggs, lightly beaten

salt and freshly grond black pepper

8 ounces medium shrimp, peeled and deveined (I used 1lb of peel and eat shrimp)

1/2 teaspoon Emeril's Original Essence or Creole Seasoning

3 green onions, white and green parts separately minced

2 teaspoons minced ginger

2 teaspoons minced garlic

3 cups cooked white rice

1 tablespoon dark Asian sesame oil

2 cups (about 12 ounces) frozen stir-fry veggies, defrosted (I used red bell pepper and edamame)

2 tablespoons plus 1 teaspoon soy sauce 

Heat 1 tablespoon of the peanut oil in a large s

killet or wok over high heat.  When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds.  Transfer the eggs to a paper towel-lined plate and set aside.  Chop the eggs into small pieces when cool enough to handle.

Add 1 tablespoon of the remaining peanut oil to the skillet.

In a small bowl, season the shrimp with the Essence and a pinch of salt and pepper.  When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about 2 minutes per side.  Remove from the skillet and set aside.

Add the remaining 2 tablespoons peanut oil to the skillet.  Add the green onion bottoms (white portion), the ginger, and the garlic, and cook until fragrant, about 15 seconds.  Add the rice and cook, tossing, until it is hot and golden, about 2 minutes.  Add the sesame oil and the stir-fry vegetables, and cook until heated through, 1 minute.  Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute.

Season with salt and pepper to taste, garnish with green onion tops, and serve.

Notes/Results:  I love fried rice and found this meal to be perfect in every way. I had leftover rice on hand so this meal was really quick for me.  Ten minutes of prep and ten minutes of cooking.  A  quick tasty dinner with minimal cleanup is always a winner for me!

I've also been enjoying the kitchen department at Marshall's (maybe a little bit too much).  One of my favorite finds is this Visionart Italian Wok for $12.99.  I thought this pan was so awesome with all it's colors and floral designs.  Of course I had to have it! 

So here's my advice.  The next time you have some free time (and a little bit of extra cash) head over to Marshall's and check out their little kitchen department.  I guarantee you will find something that you love.  I know I always do.

Emeril's Garlicky Sizzling Shrimp

It seems a lot of people have mixed feelings about Emeril Lagasse.  I've always liked Emeril and LOVE his cookbook, 20-40-60 Fresh Food Fast. I find myself going to this cookbook over and over again when I want a quick and simple meal that really delivers in the flavor department.  This recipe for Garlicky Sizzling Shrimp takes less than 10 minutes and is fantastic.  It's fabulous on it's own, but pairs well with pasta, rice, and/or bread....anything to mop up the juices with.  

Garlicky Sizzling Shrimp

Adapted from Emeril 20-40-60 Fresh Food Fast

Serves 2-4

2 pounds medium shrimp, peeled and deveined

2 teaspoons Emeril's Original Essence or Creole Seasoning

1/2 teaspoon salt

2 tablespoons olive oil

2 tablespoons unsalted butter

2 tablespoons roughly chopped garlic

6 tablespoons shrimp or chicken stock 

2 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh parsley

In a medium bowl, toss the shrimp with the Essence/Creole seasoning and the salt.  Set aside

Heat a large cast-iron pan over medium-high heat, and add the olive oil.  When the oil is hot, add the butter and garlic.  Once the butter is nearly melted (about 20 seconds), add the shrimp and cook, stirring occasionally, until they are cooked through, about 3 minutes.

Add the stock, lemon juice, and parsley, and cook for 30 seconds.  Remove from the heat.  Serve immediately.

Notes/Results:  Fantastic!  In my opinion, this is probably the very best way to enjoy shrimp.  The shrimp were buttery, garlicky, and cooked to perfection.  We enjoyed ours served over angel hair pasta, but I really think this recipe begs for a little bread on the side so that you can mop up all the delicious juices.  This is another keeper recipe!

Mind-Blowing Braised Chicken Thighs

I stuck my spoon into the braising liquid for a quick taste. It was liquid gold.  I stuck my spoon back into the pan for another taste.  Rather perplexed, I wondered how in the hell it could taste so good? Truth is, I wasn't expecting much and I sure wasn't expecting a mind-blowing dish.  I had picked the recipe just because I had everything on hand.  Turns out I hit the jackpot. This recipe is one of the best things I've had in awhile. 

In this simple recipe, a handful of ingredients come together to make one flavorful, knock-out, lip-smackin' dish. Chicken thighs are seasoned with salt, pepper, and Creole seasoning then browned in a pan on each side.  After removing the chicken, the onion, garlic, and herbs are added to the pan with a dusting of flour and some chicken stock.  When all that comes a boil, the chicken is added back in and allowed to braise on the stove for one hour.  The chicken becomes meltingly tender and the braising liquid.....turns into a delicious gravy.  This recipe is like magic.

Braised Chicken Thighs

Adapted from Emeril's 20-40-60 Fresh Food Fast

Serves 4-6 (consider making a double batch)

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat

1 tablespoon Emeril's Original Essence or Creole Seasoning

1 teaspoon salt

1/2 cup plus 1 tablespoon a/p flour

2 teaspoon olive oil

3 tablespoon 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

1/4 teaspoon freshly ground black pepper

3 cups chicken stock or chicken broth

1/4 cup chopped fresh parsley

*Steamed white rice, for serving

Season the chicken all over with the Essence and 1/2 teaspoon of the salt.  Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess.  Set aside.

Heat 1 teaspoon of the olive oil in a 10-12-inch flameproof casserole or saute 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.

Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 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.

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.

Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.

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 the steamed white rice.

Notes/Results: A surprisingly delicious meal and one that I will be sure to make again.....soon!   It's healthy, it's economical, it's easy, and it's beyond delicious.  That makes it a winner in my book.  I do want to point out that I used boneless, skinless chicken thighs because that's what I had on hand.  I had no problems with the substitution.  The directions for the recipe seem rather long and time-consuming, but they're really not.  You're basically just going back to the pot every 20 minutes to stir the liquid and flip the chicken.  Easy peasy!

Emeril's Farm to Fork Recipe Roundup

Emeril Lagasse's new book, Farm to Fork, is all about supporting your local farms and farmer's markets. In the introduction, Emeril talks about how he remembers his Dad taking him to farmer's markets as a child and how he continued to do so throughout his life and career as a chef. The book is broken down into fifteen chapters: The Herb Garden; Milk, Eggs, and Cheese; Leafy Greens; The Three Sisters: Corn, Beans, and Squash; Nightshades; Berries, Figs and Melons; The Orchard; Cole Crops: Broccoli, Cabbage, and Cauliflower; Thistles, Stalks and Pods; Roots, Shoots, Tubers, and Bulbs; Winter Fruits; From the Mill; Fresh Off The Dock; Out on the Range; and finally Home Economics: Preserving the Harvest.

Farm to Fork is a gorgeous new book and I love the way it is organized. The very first recipe that really got it's hooks into me was from the Home Economics chapter, Emeril's Peach Freezer Jam. I love, love, love peaches and I couldn't wait to make this one. I made a special trip to the Farmer's Market to get those delicious fresh Georgia Peaches that are brought in each weekend.

The peach freezer jam was flavored with almond extract and vanilla bean and I love that you can see all those gorgeous flecks of vanilla bean running through the jam. The peach jam was delicious on a homemade biscuit and I can't wait to try it over ice cream, pancakes, or anything else for that matter. The recipe made 8 half-pint jars which I will be really happy to have this winter.

For my Dad, who loves hot sauce, I made Emeril's Homemade Hot Sauce, also from the Home Economics chapter. I used a mix of Fresno chiles, Jalapenos and Serrano peppers all grown from my Mom's garden. The chiles are cooked until they blister or blacken and then mixed with garlic, thinly sliced onions, carrots, cilantro and white vinegar. The final product was not a very appealing color, BUT man oh man was it hot! My Dad loved it!

As an appetizer for our Sunday Dinner, I made Emeril's Garden Celery with Homemade Pimento Cheese, from the Thistles, Stalks and Pods Chapter. Holy cow was this stuff good! I think it is my favorite recipe for pimento cheese ever! Sharp cheddar cheese is grated and allowed to come to room temperature. Homemade mayo, minced roasted red pepper, grated red onion, cayenne pepper, and Louisiana hot sauce are mixed into the cheese to create the tastiest cheese dip ever. Nobody wanted to quit eating it. It had a wonderful spicy flavor and paired well with both the celery and crackers. This is going to be my new go-to recipe. I highly recommend it and will list the recipe at the bottom of this post.

Also from the Thistles, Stalks and Pods Chapter, I made Emeril's Rhubarb Strawberry Crisp. The crisp was fragrant with cinnamon and nutmeg and smelled heavenly while baking. It was the perfect dessert to celebrate fresh summer produce and everyone loved it.

With chives from my garden I made Emeril's Chive Oil. This was my first attempt at making any flavored oil and it was a very sensory experience. The scent of chives and the gorgeous green color of the oil....who knew making herb oils was so much fun?

From the Milk, Eggs and Cheese Chapter, I made Emeril's Shirred Eggs. A slice of ham is placed inside a ramekin, topped with two eggs and baked for ten minutes. The eggs are then sprinkled with swiss cheese and herbs and baked again until the desired doneness. I really like that the ramekin remains hot, which keeps the eggs hot while serving. This would be a great breakfast/brunch to serve to company.

I'm not a fan of runny eggs, so I baked mine until the yolks were cooked through. I enjoyed my shirred eggs with a drizzle of the chive oil. Delicious!

This is a wonderful book with lots of great recipes highlighting the use of local and fresh produce.

Recipes still bookmarked are:
Fresh Ricotta
Spiced Zucchini Bread
Watermelon Limeade
Spiced Blackberry Soup with Caramelized Peaches and Candied Almonds
Curry-Scented Roasted Cauliflower
Orange Curd
Orangecello
Fried Chicken and Buttermilk Waffles with Black Pepper Maple Syrup and Whipped Vanilla Butter
..........and Homemade Mustard

If you like cheese at all, please make this Pimento Cheese. Enjoy it with veggies and crackers, make a sandwich with it, or top a burger with it. It is heavenly!!

Garden Celery with Homemade Pimento Cheese
Makes about 1-1/2 cups pimento cheese
6 appetizer servings (can be doubled easily)
8 ounces sharp cheddar cheese, grated, at room temp (about 2 cups)
1/2 cup Emeril's Homemade Mayo (use any mayo)
1/2 cup minced roasted red bell pepper (about 1 red bell pepper, roasted, peeled, seeded, and minced)
2 teaspoons grated red onion
1/4 teaspoon plus 1/8 teaspoon kosher salt or to taste (be careful not to add too much salt)
1/4 teaspoon Louisiana hot sauce (more or less to taste)
1/8 teaspoon cayenne pepper
6 celery stalks, ends trimmed and any fibrous strings removed, cut into thin batons for dipping, chilled

Combine all the ingredients except the celery in a medium bowl, and stir to blend well. Refrigerate until slightly chilled. (The pimento cheese can be refrigerated for up to 2 days; allow it to warm up slightly before serving).

Serve the pimento cheese in small bowls, garnished with the celery batons for dipping.

Note: Never eat pimento cheese while it is cold!! It is no good when it still has a chill to it.




I am submitting this to my friend girlichef who is a co-host for the wonderful Two for Tuesdays event.

Twenty Minute Peanut Butter-Chocolate Chip Cookies

This is a pretty cool and unique cookie recipe. Wanna know why? The first reason is because the cookies don't contain any flour. The second, and best reason, is because they are done, start to finish, in all of twenty minutes! I'm always hesitant when someone throws a time out, so I timed it just for fun and it was exactly twenty minutes. Clean up wasn't bad either. A mixing bowl, a wooden spoon and two cookies sheets, that's it!

My daughter's last day of school was yesterday, so her and all her friends are excited to be starting their summer break. After lunch today, we whipped up a batch of these cookies in record time. They were perfect for sharing. I had one cookie and sent the rest out for the kids (gotta get rid of that temptation, right?) Those kids have a much better metabolism than I do!

I've been eyeballing the recipe in Emeril's 20-40-60 Fresh Food Fast for sometime now and I'm glad that I finally got around to making them. Check out how easy they are!

Peanut Butter-Chocolate Chip Cookies
Adapted from Emeril 20-40-60 Fresh Food Fast
Makes 24 cookies
Time: Start to Finish 20 minutes (Using 2 cookies sheets w/ 12 cookies on each)
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup semisweet chocolate chips
1 large egg, beaten
1 teaspoon vanilla extract

Position two oven racks in the center of the oven and preheat the oven to 350F.

Combine all the ingredients in a bowl, and stir with a wooden spoon until smooth.

Divide the dough into 24 portions, about one tablespoon each. (I used a small ice cream scooper, which holds about one tablespoon). Roll each portion between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using a fork, press on the dough in two directions to form a crosshatch pattern.

Bake the cookies, rotating the sheets between oven racks and turning them back to front midway, until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula.

Notes/Results: Absolutely delicious! The cookies are tender and just about melt in your mouth. I highly recommend these cookies. Definitely a great recipe for kids who are learning how to bake and/or for anyone who needs a dessert in a hurry. Because there is no flour in the dough, there is really no mess at all. Also, the peanut butter is really a pronounced flavor in the cookie. Maybe because there is no flour to tame the PB flavor? Big peanut butter flavor is always a plus in my book!

Also, you have exactly ten more days to join up with the Blogger Burger Club and make the Caesar Salad and Flank Steak Burgers with Garlic Crostini. If you'd like to join along, please click HERE for the recipe and guidelines.

Emeril's 20-40-60 Fresh Food Fast

Although I've watched Emeril on TV countless times, I had never tried one of his recipes or owned any of his books, until recently. I found a copy of Emeril 20-40-60 Fresh Food Fast in my mailbox, a direct result of my inability to respond to my featured selection at The Good Cooks Book Club. Never one to turn a cookbook away, I opened it up and was pleasantly surprised. Several of the recipes caught my attention and I was quickly enamored with it.

Emeril's 20-40-60 Fresh Food Fast is a very approachable book based on 20, 40, and 60 minute recipes with soups; starters; salads and dressings; sandwiches; pasta; rice and beans; vegetables; seafood; poultry; meat; and desserts in each chapter. Each recipe uses easy to find ingredients and offers fresh and simple flavors. A new recipe came to my attention each and every time I picked up the book and I found myself wanting to cook from it more and more for it's ease of use.

Emeril's Stir-Fried Chicken with Cashews was the first recipe I made. This chicken stir fry with red bell pepper and hoisin sauce was made even better by the addition of roasted cashews. Better yet, it was on the table in around 20 minutes, perfect for a busy night.

To go along with the Stir-Fried Chicken with Cashews, I made Emeril's Aromatic Jasmine Rice with one of my favorite new ingredients: coconut milk. Jasmine rice, ginger, lime zest, coconut milk, chicken broth and cilantro combine to make one tasty and extremely aromatic rice that will have you coming back for more. We enjoyed the rice and are busy thinking of other ways to use it.

Last week I had a couple bad days and only comfort food would do. I turned to Emeril's Creamy White Beans with Sausage. This dish was fantastic and featured one of my favorite ingredients: beans! I'm pretty sure I've shared my love for beans with you several times before today, but just in case....I adore beans. They definitely fall into the category of being one of my top five food cravings. In this recipe canned cannellini beans, garlic, spinach and smoked sausage are cooked with diced tomatoes to make a truly creamy, soul-satisfying dish that is sure to please. I went on carb overload, using a slice of toasted country bread slathered in garlic to sop up the beans. Carbs make everything better! The next time I make this, (and there will be a next time near in the future)I will leave out the smoked sausage. I do like smoked sausage in general, but would prefer the smooth creaminess of the beans without the interference that the sausage provides.

Speaking of cravings, I had also been craving a delicious and wonderfully messy steak and cheese sandwich. Emeril's Steak and Cheese Sandwich fit the bill very nicely. Onions were cooked until caramelized with thinly sliced sirloin steak, local KY Worcestershire sauce and crumbled blue cheese then placed on a buttered and toasted baguette. This was a delightfully messy sandwich with tons of flavor from both the blue cheese and the Worcestershire sauce. The steak was especially tender and cooked to perfection. A definite repeat for any future steak and cheese cravings.

Emeril's Cucumber Ribbon Salad looked so beautifully presented in the book that I had to give it a try. I was a little intimidated to try my hand at cucumber ribbons, but it was actually very easy with a vegetable peeler. The cucumber ribbons were mixed with olive oil, lemon juice, shallot, mint, and dill. Twirling the cucumber ribbon around on a fork like spaghetti was really fun and the salad was a total hit.

I am submitting both the Steak and Cheese Sandwich and the Cucumber Ribbon Salad to Deb at Kahakai Kitchen for her Souper Sundays roundup. Every Sunday Deb features a tasty roundup of soup, salad, and sammies over at her site.


Overall, I am really enjoying Emeril's 20-40-60 Fresh Food Fast. It has many great family-friendly recipes and also some wonderful and unique recipes for vegetables and side dishes. This is definitely a book I will enjoy pulling out and cooking from in the future.