Yummy Eats

Perfect side dish for the grill!  I think Zuchini would also be good with some Italian dressing. Ingredients: 3 Zucchini cut lengthwise EVOO Emeril's essence Directions: 1) Sprinkle EVOO over the zucchini and then season with Emeril's. 2) Cook on medium high grill for 8 minutes, flipping once. Pictured with BBQ grilled Chicken - Just slap some BBQ on some chicken and grill!

ahh what to say about this delicious soup. It was so tasty, I think the homemade stock really is worth it. We used lobster instead of crab and Northern Pike instead of monkfish. Next time I want to try this with all scallops, because those are my favorite. A lot of the stock boiled off so next time I will try to cook with the lid on, or start with more water. Ingredients 1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock) 1/2 pound scallops 1/2 pound monkfish 1/2 pound fresh lump crabmeat, picked over to remove shells 1/4 pound unsalted butter 1 cup peeled and medium-diced carrots (4 carrots) 1/2 cup medium-diced yellow onion (1 onion) 1 cup medium-diced celery (3 stalks) 1 cup medium-diced small white or red potatoes 1/2 cup corn kernels, fresh or frozen 1/4 cup all-purpose flour 1 recipe Seafood Stock (see recipe) 1 1/2 tablespoons heavy cream (optional) 2 tablespoons minced parsley Salt and freshly ground black pepper to taste Seafood Sto

This was wonderful! I used Swiss cheese because I am not too found of Gruyere and it worked out great. I halved the recipe for Wes and I, perfect for 4. Ingredients 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping 1 pound yellow onions, cut in 1/2 and sliced (3 large) 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 2 tablespoons all-purpose flour 1 cup hot milk 3/4 cup fresh bread crumbs 3/4 cup grated Gruyere Directions Preheat the oven to 400 degrees F. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dis

  I made this without the gravy and cooked the chicken on the grill instead. It was delicious. Instead of rolling the chicken I also just stuffed the chicken. I used a soaked bamboo skewer to keep the chicken closed. Ingredients: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup chicken broth 1 tablespoon fresh lemon juice 4 medium chicken cutlets Kosher salt and freshly ground black pepper 4 paper-thin slices prosciutto 1/2 cup ricotta cheese 1 cup fresh spinach, chopped 3 tablespoons olive oil Directions: In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside. Season both sides of the chicken cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with so

Easy side dish on the grill! Serves 4 Ingredients: 3 Large potatoes, diced into cubes 1 Tbs butter 1/2 tsp seasoning salt 1 Tbs EVOO Salt and Pepper 1/4 cup cheese Directions: 1) Place potatoes on the foil and drizzle some EVOO over the potatoes. Season with salt, pepper and seasoning salt to your liking. Mix with your hands. 2) Dice the Butter into small cubes and spread around the potatoes.  3) Cook on the grill for 30-35 minutes on medium high. 4) Once done sprinkle the cheese over the potatoes and then cover the foil back up so the cheese can melt.