Artichoke Gratinata

Recipe courtesy of Giada De Laurentiis

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Easy

Serves:

4 servings

Ingredients

• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 pound frozen artichoke hearts, thawed
• 2 tablespoons chopped fresh parsley leaves
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup Marsala wine
• 2 tablespoons butter
• 1/3 cup plain bread crumbs
• 1/3 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.

Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.

Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

Hashbrown Casserole

1 BAG OF HASHBROWNS(NOT SHREDDED KIND)
1 ONION
1 STICK BUTTER
1 CAN CREAM OF CHICKEN OR MUSHROOM SOUP
2 CUPS SHREDDED CHEDDAR CHEESE
1 (8OZ) SOUR CREAM
2 CUPS OF CUBED HAM(OPTIONAL)

MIX HASHBROWNS, SOUR CREAM, AND 1 CUP OF CHEESE AND SOUP IN A BOWL.SATUEE' ONION IN THE BUTTER. POUR ONION AND BUTTER IN BOWL AND MIX ALL TOGETHER. ADD HAM. BAKE FOR 1 TO 1 1/2 HOURS. LAST 5 MINS ADD REMAINING CHEESE ON TOP AND MELT. THIS IS BETTER THE LONGER IT SITS IN THE FRIGE. ALWAYS BETTER THE NEXT DAY

Oven-Crispy French Fries with Paprika-Parmesan Salt

Oven-Crispy French Fries with Paprika-Parmesan Salt
Not Just for Burgers

From the Kitchen of Emeril Lagasse
Servings: 4-6
Difficulty: Easy
Cook Time: 30-60 min

You think fries, you think burgers. These fries are perfect with
chicken, steak and salmon, too.

Ingredients
2 large baking potatoes (about 11/2 pounds), scrubbed well
1/4 cup olive oil
1 tablespoon Emeril's Original Essence (CLICK HERE for recipe) or
Creole Seasoning (CLICK HERE for recipe)
3/4 teaspoon salt
1/4 cup finely grated Parmigiano-Reggiano cheese
1 tablespoon sweet paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

Directions
Preheat the oven to 425°F.

Pat the potatoes dry and cut them lengthwise into 1 /2-inch-thick
slices. Turn each side flat and slice again lengthwise into even
1 /2-inch-thick fries.

Place the potatoes in a mixing bowl and add the olive oil,
Essence, and 1 /4 teaspoon of the salt. Toss well to combine.
Then transfer the fries to a large baking sheet and arrange them
in one even layer so that they are not touching.

Roast, scraping the potatoes from the baking sheet with a metal
spatula and turning them over halfway through, until golden brown
and crispy, 30 minutes.

While the potatoes are cooking, combine the cheese, paprika,
garlic powder, onion powder, and the remaining 1 /2 teaspoon salt
in a small bowl and stir to blend.

Seasoned Fan Potatoes

2 Servings

Ingredients

2 medium baking potatoes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 tablespoon butter, melted
2 tablespoons finely shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 tablespoon minced fresh parsley

Directions

1.With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Fan potatoes slightly. Place in an ungreased 8-in. square baking dish. Sprinkle with Italian seasoning and salt. Drizzle with butter. Bake, uncovered, at 425 degrees F for 50 minutes. Sprinkle with cheeses and parsley; bake 10-15 minutes longer or until lightly browned.