Category Archives: Main dish

Turkey Pot Pie with Gluten Free Pie Crust

Over the past few months, I have experimented with a number of gluten-free recipes, especially on those nights our daughter will be home for dinner.  I have had some great hits and some real misses trying to find what works and still tastes good.  Cupcakes, stews and sauces, and pancakes all turned out, but pie crust was illusive, either crumbly or gritty.  There was advice about grinding the flour more fine or buying certain mixes, but I wanted a recipe that worked with the six flours I already had.

Yesterday, I hit a home run (in the spirit of the World Series).  This pastry crust was easy to handle, light and delicious, without the grit common in gluten-free pastry.  It got a thumbs-up from everyone, even our youngest who is not thrilled about anything GF, so she is my real tell.

Last year I posted a recipe for Inside Out Turkey Pot Pie with Whole Wheat Biscuits, this recipe shows how to make it gluten-free with a traditional pie crust. This one-pot meal is full of comfort for cold winter days.  Often we save leftovers from rotisserie or baked chicken for this recipe, but with the holidays coming, it is a great way to use up those turkeys.

Turkey Pot Pie [Gluten-Free]

Serves: 6
1/3      cup  butter
3/4     cup  onion — minced
1        cup  carrots — sliced thin
1/2      cup  celery — chopped
1/2      teaspoon  thyme
2        cloves  garlic — minced
3/4      teaspoon  salt
1/2      teaspoon  pepper
1/4      cup  sweet rice flour
1 3/4   cups  chicken or turkey stock
2/3      cup  milk
3        cups  turkey — cooked and cut into small pieces
3/4      cup  frozen peas — defrosted

Preheat oven to 425° and prepare pastry crust.  Roll out 2/3 of the crust for the bottom and press into 9x9x2 pan (minimum 2.2 quart).  Pierce with a fork to prevent bubbles and pre-bake the bottom crust at 425° for 5-8 minutes until set, but not brown. Roll out other part of crust enough to top the dish and refrigerate until ready to use.

Prep vegetables and rinse peas to separate.  Melt butter on medium heat, stir in onion, carrot, celery, and thyme and cook until vegetables are softened. Stir in garlic and cook until fragrant. Stir in salt, pepper, and flour.

Add salt, pepper, and flour, stir until mixture is bubbly, 2-3 minutes.

Add broth and milk, heat to boiling stirring constantly.  Stir in turkey and peas; simmer for 3-5 minutes. Adjust seasoning, to taste.  Pour mixture into prebaked crust. Cover with crust, pierce crust with a fork to allow steam to vent.  Bake at 425° for 30 minutes and bubbly.

Remove dish from oven and let stand for 5 minutes before serving.

Pie Crust [Gluten Free]

Adapted from You, Me & Gluten Free
Yield: 2 crust pie
1       cup  sweet rice flour
2/3    cup  tapioca flour
1/2     cup  cornstarch
1        tablespoon  coconut palm sugar
3/4     teaspoon  sea salt
1        teaspoon  xanthan gum
1        teaspoon  baking powder
3/4     cup  butter — very cold or frozen, cut into small pieces
2        large  eggs — beaten
2        teaspoons  lemon juice or apple cider vinegar

Combine the flours, sugar, salt, xanthan gum, and baking powder in a bowl or food processor until well mixed.

Cut in butter with a pastry knife or in the processor until blended and butter pieces are very small (smaller than peas).

Mix in beaten eggs and lemon juice until a smooth ball forms.  If the room is warm or the dough is too soft, refrigerate for 30 minutes to an hour until firm. Sprinkle a little rice flour on a sheet of parchment paper and on a rolling pin to roll out dough into desired shape. Fold in half and place in the pan.

Unfold and gently press the dough into the pan and bake according to recipe directions.

Shared on the following Blog Hops:
The Nourishing Gourmet Pennywise Platter Thursday
Mom Trends Friday Food
Real Food Whole Health Fresh Bites Friday
EKat’s Kitchen Friday Potluck

Advertisements

Chicken Broccoli Casserole with Fried Onion Topping [GF]: Remaking an Old Standby

I imagine most families in America have some version of this soup-mix classic in their recipe rotation, or at least in their distant memory.  Casseroles did not originate in the U.S., but the method of using canned cream soups to bind a hodgepodge of ingredients together in one vessel, is certainly on us.  In the 1930s, The Campbell Soup Company began producing Cream of Mushroom soup, leading to a host of new, quick-fix family meals for home cooks.

Campbell’s® Ready To Serve Cream Of Mushroom Soup: water, mushrooms, cream (milk), vegetable oil (corn, cottonseed, canola and/or soybean), modified food starch, contains less than 2 % of: bleached enriched flour (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), salt, monosodium glutamate, soy protein concentrate, yeast extract, spice extract, dehydrated garlic, oleoresin paprika.

Thanksgiving green beans, canned tuna, chicken, rice, tortillas, has all been subject to the cream sauce short cut of creamed soups. Throw French’s Fried Onions on top and dinner is served all across the country.  I remember my mom serving it over cooked rice as a side dish and trust me, she knew how to make good gravy, but it was quick and easy.  When schedules are maxed, we have all turned to convenience items like this to get something on the table.

The pity is, generations raised on convenience foods lose the knowledge, skill, and taste for preparing real, whole foods. Butter, cream, homemade stock is abandoned for processed alternatives with sugar, MSG, bad oils, and preservatives.  A couple of years ago, I discovered Emeril’s Green Bean Casserole with a homemade mushroom sauce and I was ruined, never to return to the recipe on the can of French’s onions again.

With resolve to eliminate processed foods from our diet and accommodate our daughter’s sensitivity to gluten, I was determined to make Chicken Broccoli Casserole from scratch.  That’s right, no canned soup or pre-made onions, just fresh ingredients creating a satisfying dinner from a single dish.  Our original recipe includes Paul Prudhomme Poultry Magic to season the chicken, which is a great line of seasonings.  However, it is not available in all stores, so part of the remake includes a mix of spices common in most kitchens.

Oh, and the fried onions … be sure to make a few extra for snacking, and (confession) don’t start hungry or you’ll eat too many before you can get them on the casserole.  So here it is, Chicken Broccoli Casserole with Fried Onion Topping, also gluten-free—a warm, savory, crispy, creamy, and satisfying, one-dish meal; perfect for fall and winter evenings.

Chicken Broccoli Casserole with Fried Onion Topping

Serves: 6
For the Onion Topping:
peanut oil or coconut oil — for frying
1       large  sweet yellow onion — sliced into rings
1       tablespoon  Chipotle Tabasco
1       tablespoon  Worcestershire sauce
1       tablespoon  Tamari soy sauce (gluten-free)
1/2     cup  King Arthur Gluten-Free Flour Mix or whole wheat flour
1/4     cup  cornstarch
1/2     teaspoon  baking powder, if using GF flour
salt

For the Mushroom Sauce:
4       tablespoons  butter
1/2     large  sweet yellow onion — chopped fine
1/2     cup  celery — chopped fine
6       large cloves  garlic — minced
8       ounces  mushrooms — wiped clean and ends trimmed, sliced
1/4     teaspoon  pepper
1/2     teaspoon  salt
2       tablespoons  sweet rice flour or 1/4 cup whole wheat flour
1 1/2  cups  chicken stock, homemade or low-sodium
1/2     cup  heavy cream

For the rest of the filling:
1       cup  brown rice, uncooked
8      cups  broccoli (about 1 1/4 lbs) — cut into small florets, blanched
2      tablespoons  butter
3-4  large  boneless and skinless chicken breasts — cut into 1″ cubes
1      teaspoon  granulated garlic
1      teaspoon  onion powder
1      teaspoon  oregano
1      teaspoon  thyme
1      teaspoon  paprika
1/2    teaspoon  coriander
1/2    teaspoon  salt
1/2    teaspoon  pepper
1/4    teaspoon  cayenne
pinch  nutmeg
2      cups  extra sharp cheddar cheese — grated
Note: To save a step, the spice mix for the filling can be substituted with 2 tablespoons Paul Prudhomme Poultry Magic

Preheat the oven to 350ºF. Lightly grease a 9×13 casserole dish with butter and set aside.

Cook the rice according to package directions. 1 cup of uncooked rice should yield 3 cups cooks rice. Once rice is done, fluff and set aside to cool.  Blanch prepared broccoli in boiling water for 1 minute, drain, and rinse with cold water-or-plunge in water bath and drain again; set aside to cool.

For the Onion Topping:
Separate the onion slices into individual rings. Mix Tabasco, Worcestershire sauce, and soy sauce together. Using your hands, combine the onion rings with the sauce in a mixing bowl and toss thoroughly until the onions are coated with the sauce. Mix GF flour, cornstarch, and baking powder in a shallow bowl until well blended.  Dredge the onion rings in the flour to coat (gently tap off any excess flour).

Heat 1/2 inch of peanut oil in a deep skillet until hot enough that onions sizzle, place onion rings one at a time in skillet, but not touching. Fry until onion rings are lightly golden on each side, about 30 seconds. (Since the onions will bake in the oven, you do not want them to brown too much, only set the coating). Transfer to a paper towel lined platter to drain and season onion rings with salt. Set aside. (The onions that are darker brown are great for snacking 🙂 )

For the Mushroom Sauce:
Melt 4 tablespoons butter in a large saucepan over med heat and cook the chopped onions and celery until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring frequently, until the mushrooms are soft and golden brown and have released their liquid, 4 to 6 minutes. Sprinkle with the sweet rice flour, salt, and pepper, and stir to combine. Cook for 2 minutes, stirring constantly. Add the chicken stock and cream and continue to cook, stirring frequently, until the sauce begins to thicken, about 8-10 minutes. Remove from the heat and cover with a lid.

For the rest of the filling:
Mix remaining seasonings together in a small bowl. Melt 2 tablespoons of butter in a skillet, place cubed chicken in the skillet and sprinkle with seasoning mix. Cook over medium heat until chicken is just cooked through. Remove from heat and set aside.

Mix the rice, broccoli, chicken, and 1 1/2 cups of cheese together in a large mixing bowl until evenly mixed. Mix in cream sauce until incorporated. Pour into a prepared baking dish and sprinkle with remaining cheese. Top with fried onion rings. Bake at 350° for 25-30 minutes or until hot and bubbly and the onion rings are golden brown.

Shared on the following Blog Hops:
Mom Trends Friday Food
Real Food Whole Health Fresh Bites Friday
The Nourishing Gourmet Pennywise Platter Thursday
EKat’s Kitchen Friday Potluck
Real Food Forager Fat Tuesday
SS&GF Slightly Indulgent Tuesday

Pad Thai Recipe and Red Boat Fish Sauce

When writing about Emeril’s Wok Seared Duck Salad, I mentioned his recommendation for fish sauce with the ingredient list.  Shortly after posting, Red Boat Fish Sauce asked if I would try their sauce to compare.  I only recommend products I like and use, so it has taken me a couple of weeks to put it to the test.

Starting with Shrimp Lo Mein, I was pleased with the clean, bright flavor that melded perfectly into the sauce without being too salty or fishy.  The second recipe we tried it in was Pad Thai with Beef (below) and again, it brought a balanced dimension of savory flavor.  I was equally pleased to discover this new sauce has so few ingredients, just anchovies and sea salt.

Additives like hydrolyzed vegetable protein is commonly used in commercial fish sauces as a short cut to enhance flavor.  According to Celiac Solution, “HVP (hydrogenated vegetable protein), HPP (hydrolyzed plant protein), TVP (textured vegetable protein), MSG (monosodium glutamate) could contain wheat if made outside of the U.S.A.” This is a concern for anyone trying to avoid gluten and still enjoy Asian foods.

We cannot always be sure about the ingredients used in restaurants, but at home, I use pure, whole ingredients, as close to the natural source whenever possible.  I look for products like Red Boat to add to my pantry because quality ingredients make a difference in taste and eliminating unnecessary additives from our food is important to us.

To find out where to buy Red Boat Fish Sauce near you, just click on the link or order online directly from Red Boat.

Other recipes to try:
Thai Peanut Sauce
Beef Lo Mein
Thai-Style Pineapple Wraps

Pad Thai with Beef

Pad Thai with Beef

Adapted from Emeril’s Pad Thai
Serves 4
8       ounces  dried rice noodles
1/4    cup Red Boat Fish Sauce
2       tablespoons  rice wine vinegar
2-3       tablespoons  sugar or coconut palm sugar, adjust to taste
1       tablespoon  tamarind paste
1/2     teaspoon  crushed red pepper
3       tablespoons  coconut oil
7       cloves  garlic — minced
1       lb  beef, pork, or chicken (or a combination) — sliced in 1/4″ strips; or shrimp halved lengthwise
2       large  eggs
8       ounces  bean sprouts (about 2 cups) — rinsed and dry
2       cups  green onions (2-3 bunches) — white and green parts, chopped
1/3     cup  roasted, unsalted peanuts — coarsely chopped
1/3     cup  fresh cilantro leaves — minced
1        tablespoon  lime juice
1        whole  lime (optional) — cut into wedges for garnish

In a large bowl, combine the noodles with enough warm water to cover.  Soak until just tender, about 30 minutes, then drain and set aside.

In a small bowl, combine the fish sauce, vinegar, tamarind paste, crushed red pepper, and sugar; stir until the tamarind paste and sugar dissolves and is well blended. Set aside.

In a wok or large skillet, heat the oil over medium-high heat.  Add the garlic, and cook, stirring, for 30 seconds or just fragrant.  Add the meat and cook until the just cooked through, about 2 minutes.  Transfer to a plate and cover to keep warm.

Add the eggs to the skillet and cook, stirring to break up into small pieces, about a minute.  Add the onions and allow to cook for 30 seconds to soften slightly. Add the sprouts, onions, fish sauce mixture, and noodles, and cook until mixed well and warmed through, stirring frequently.

Add the reserved meat and peanuts, and cook for 30 seconds to incorporate into the noodles.  Toss with the cilantro, lime juice, and serve immediately with lime wedges and Sriracha sauce on the side.

Shared on the following Blog Hops:
Premeditated Leftovers Hearth and Soul

Tuscan White Bean Soup with Broccoli Rabe: One Last Stirring of the Pot

As our One-Pot Blogger Party ends, we conclude with a hearty pot of Tuscan White Bean Soup—with soup, there is always enough for everyone.  Thank you for joining me over the last three weeks in reviewing Emeril’s newest collection of recipes in Simmering Skillets and Other One Pot Wonders.  I am honored Savoring Today was chosen to be part of this project it has been a privilege.

Special thanks to William Morrow Cookbooks, of Harper Collins Publishers, The Secret Ingredient, Emeril, and his team for inviting such a terrific group of bloggers to the party. Their team has been supportive, encouraging, and delightful throughout. If you haven’t already, please visit the other 19 One-Pot Bloggers, I think you will enjoy their culinary adventures very much.

Now for the final stirring of the pot…

Tuscan White Bean Soup with Broccoli Rabe is one of the recipes we are allowed to share in full, so I couldn’t pass up making a pot at home too. In a house full of carnivores it was hard to imagine making bean soup without ham or smoked turkey, but I wanted to stay as close to the original as possible.  Uncertain as I was about the lemon component of this soup, it worked!  It subtly blended into the background of the broth brightening other savories as well as the broccoli just a bit.

With the absence of meat, it seemed only appropriate to serve it with Bacon Irish Soda Bread, which proved a worthy companion.  I highly recommend cannellini beans—a larger, plump white bean with a creamy texture—and as with any soup, homemade stock is ideal for the base.  I hope you’ve been saving your Parmigiano-Reggiano cheese rinds (I have extra if you live close-by) it is a wonderful flavor boost. Of course, shaved Parmesan to top it off is good too!

Tuscan White Bean Soup with Broccoli Rabe

Emeril's Tuscan White Bean Soup with Broccoli Rabe

This is a comforting, hearty soup with flavors reminiscent of northern Italy. We used baby lima beans because we just love their tender, creamy consistency, although in Italy it would likely be made with cannellini beans or great Northern beans. Use whichever beans you love or have on hand; just take note that the cooking time will vary slightly.

Yields 13 cups, about 6 servings
2 tablespoons olive oil
2 cups small-diced onion
1 cup small-diced celery
1 cup small-diced red bell pepper
1 tablespoon plus 1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons minced garlic
1 teaspoon dried Italian herbs
¼ teaspoon crushed red pepper
8 cups chicken stock or canned low-sodium chicken broth
2 pounds dried white beans (cannellini, baby lima, or great Northern), rinsed, picked over, soaked overnight, and drained
1 piece Parmigiano-Reggiano cheese rind, about 1 × 3 inches
1 bay leaf
4 cups water
1 ½ pounds broccoli rabe, tough stem ends trimmed, chopped into bite-sized pieces
1 sprig fresh rosemary
Grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
6 ounces Parmigiano-Reggiano cheese, finely grated (about 1 ½ cups)
Extra-virgin olive oil, for drizzling

1. Heat the olive oil in an 8-quart soup pot or stockpot over medium-high heat. Add the onion, celery, bell pepper, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper and cook, stirring, until the vegetables are tender, about 6 minutes. Add the garlic, dried Italian herbs, and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the stock, beans, Parmesan rind, bay leaf, and water and bring to a low boil. Reduce the heat to simmer gently and cook, partially covered and stirring occasionally, until the beans are tender, 45 to 60 minutes.

2. Using a slotted spoon, transfer about 1 cup of the beans from the pot to a small bowl and mash them with the back of a spoon. Return the mashed beans to the soup and add the remaining 1 tablespoon salt. Bring to a simmer over medium-high heat and continue to cook, uncovered, until the broth thickens slightly, about 15 minutes. Add the remaining black pepper, the broccoli rabe, and rosemary sprig and continue to cook until the broccoli rabe is just tender, about 5 minutes. Stir in the lemon zest and lemon juice. Remove the Parmesan rind, bay leaf, and rosemary sprig and discard them. Serve the soup in wide, shallow bowls, garnished with grated Parmesan and a drizzle of extra-virgin olive oil.

Click on the Photo for Order Info

Emeril’s Sizzling Skillets and Other One-Pot Wonders is now available!
Cajun Shrimp Stew,
Spicy Vegetable Coconut Curry, Turkey Club Casserole, Wok-Seared Duck Salad, Rigatoni with A Beefy Mushroom Gorgonzola Sauce
,
“BTL” Risotto and more than 130 other delectable recipes are compiled in this great cookbook.  Just click on the link or the photo to order yours and start enjoying them today.

Meet Emeril at “Sizzling Skillets” book tour! Check Emeril’s Newsroom for details and cities.  Also, check out ‘EMERIL’S TABLE’ on the Hallmark Channel.  He describes it this way, “Food brings us all a little closer together and I hope that as we’re gathering around my table each day everyone will invite us in to their kitchens and be inspired to cook along.”  I couldn’t agree more!

Disclosure: For my participation in The Secret Ingredient’s One-Pot Blogger Cooking Party, I received a copy of Sizzling Skillets and Other One-Pot Wonders, a jar of Emeril’s Essence seasoning, and a set of Emeril – by zak! Table Art 7-piece. Once the party concludes, upon my successful completion, I will receive a $50 grocery reimbursement and a set of Emeril’s cookbooks.

Shared on the following Blog Hops:
21st Century Housewife Hearth & Soul
Real Food Forager Fat Tuesday
SS&GF Slightly Indulgent Tuesday
EKat’s Kitchen Friday Potluck
Mom Trends Food Friday
Real Food Whole Health Fresh Bites Friday
The Healthy Home Economist Monday Mania
The Nourishing Gourmet Pennywise Platter Thursday


Emeril’s Butternut Squash Lasagna with Italian Sausage and Sage: One-Pot Wonderful

There are those meals you select knowing you are going to put extra effort into it.  You buy the freshest ingredients, dedicate a chunk of time to fuss over it, accept no substitutions, no excuses, you go all-out.  Emeril‘s Butternut Squash Lasagna with Italian Sausage and Sage is one of those planned indulgences.  I invited my cooking buddy over to indulge with me and we got started at 3:00 for a 6:30 dinner.  Don’t let the time investment dampen your enthusiasm for trying this dish; it is worth every minute, besides new recipes always take longer.

I like butternut squash prepared savory rather than sweet, so this recipe was especially appealing to me. Tender squash seasoned with fresh marjoram, thyme, and bay leaf, accompanied by Honeycrisp apple, fennel, and onion. Fennel sausage, fresh sage leaves and toasted hazelnuts join the mix, rounding out flavors and imparting a hearty texture.  Oh, and it is lasagna, so ricotta, mascarpone, mozzarella, and Parmigiano-Reggiano set the stage for a sensational dinner.

When you pick up a copy of Sizzling Skillets and Other One-Pot Wonders for yourself, mark page 76 for a cold fall afternoon and invite a small army of friends over for dinner.  I had to split this between two pans, the smaller of the two went directly to the freezer and we still had 8-10 servings.

Everyone loved it, each of us trying to describe our delight at the same time. Our daughter said, “This tastes like fall. It’s a little sweet, but then it’s not.” She was right, every bite was a nuance of engaging flavors. By the time we finished dinner, we finally agreed on a single word to describe it–delicious!

Click on the Photo for Order Info

Emeril’s Sizzling Skillets and Other One-Pot Wonders is now available!  Butternut Squash Lasagna with Italian Sausage and Sage and more than 130 other delectable recipes are compiled in this great cookbook.  Just click on the link or the photo to order yours and start enjoying them today.

Disclosure: For my participation in The Secret Ingredient’s One-Pot Blogger Cooking Party, I received a copy of Sizzling Skillets and Other One-Pot Wonders, a jar of Emeril’s Essence seasoning, and a set of Emeril – by zak! Table Art 7-piece. Once the party concludes, upon my successful completion, I will receive a $50 grocery reimbursement and a set of Emeril’s cookbooks.

Emeril’s Wok-Seared Duck Salad Recipe: Romantic Sizzling Skillets

When the email arrived from The Secret Ingredient with three recipes we could share from Emeril’s Sizzling Skillets and Other One-Pot Wonders, I admit, there was a hint of skepticism when I saw this one.  Not really a big fan of duck, but I knew I could not recommend something I hadn’t tried.  Although there was no requirement to use these recipes (see Cajun Shrimp Stew here), it is the ideal “try before you buy” kind of experience. With this in mind, I decided to give duck another chance and Wok-Seared Duck Salad was on the menu.

Oh, man, I am so glad I did not pass this one up!  We loved it! Emeril’s inspiration for this salad marries citrus, ginger, fresh herbs and Thai chiles—and as you might have guessed the seared duck breast tops it off superbly. While it is lighter fare, it is a satisfying main-course salad.

Friday night was dine-in date night, so I served it on one large plate for us to share.  We could not stop talking about the deep heat of the red Thai bird chili, the luscious duck breast, or the playfulness of the fresh herbs with citrus-ginger sauce (okay, maybe that was the one-plate effect). Let the spice in this salad bring a little spice to life and plan a special evening with your sweetheart—yes, salad can be romantic. As it turns out, Wok-Seared Duck Salad is great date food … like me, you might even see duck in a whole new way. 😉

Wok-Seared Duck Salad

This recipe was inspired by a Thai dish called laap, which is made with minced or ground chicken, fish, pork, or duck and seasoned with the wonderful flavors of chiles, ginger, fish sauce, and citrus. I decided to use the same flavors with a seared duck breast and make it into more of a main-course salad. This is a refreshing take on northern Thai street food.
Serves 4

2      tablespoons uncooked jasmine rice
1      tablespoon minced fresh red Thai bird chile
2      magret duck breasts (about 12 ounces each) or 1 ½ pounds other domestic duck breasts
1/3   cup minced shallot
1 ½  tablespoons peeled and minced fresh ginger
¼     cup fish sauce (see note below)
¼     cup freshly squeezed lime juice
¼     cup freshly squeezed orange juice
1 ½  teaspoons palm sugar or light brown sugar
½     cup fresh cilantro leaves
½     cup fresh mint leaves
½     cup fresh basil leaves
1       medium head of red leaf lettuce, washed and torn into bite-sized pieces
2       cups bean sprouts
1       cup julienned red bell pepper

1. Heat a wok over medium-high heat and add the rice. Toast the rice, shaking the wok constantly, until all the grains have turned golden brown, 3 to 4 minutes. Transfer the rice to a mortar and set aside to cool. Once the rice has cooled, grind it using a pestle until it reaches a sandy consistency. Alternatively, grind the toasted rice in a clean spice grinder. Place the rice in a large mixing bowl and set aside.

2. Place the chile in the wok over medium-high heat and cook, shaking the wok, until lightly colored and fragrant, 30 to 60 seconds. Remove the chile from the pan and add to the bowl with the rice.

3. Using a paring knife, score the fatty side of the duck breasts by making shallow cuts in a diamond pattern; this allows the fat to render more easily. Place the duck breasts in the wok, fatty side down, and cook over medium heat until the skin is golden brown and slightly crisp, 4 to 5 minutes. Transfer the duck breasts to a cutting board, slice them into thin strips, and return the strips to the wok. Add the shallot and ginger and stir-fry over medium-high heat until the duck is just cooked through, about 2 minutes. Transfer the duck from the wok to the bowl with the rice and chile and set aside.

4. In a small bowl, combine the fish sauce, lime juice, orange juice, and palm sugar and mix well. Pour the mixture over the duck and toss until well coated. Add the cilantro, mint, basil, lettuce, bean sprouts, and julienned red pepper and toss to combine.  Serve the salad immediately.

Notes: Fish sauce can be found in Asian markets and sometimes the international food aisle of the grocery store. There are many brands of fish sauce, but we (Emeril) prefer Three Crabs, Golden Boy, and Tiparos brands.

Additional Notes from Savoring Today:
I recommend Red Boat Fish Sauce based on my own taste test and because it has so few ingredients, just anchovies and sea salt.

If you cannot find fresh red Thai bird chile, dried will work, however be careful when heating the dried chiles in a wok or skillet so the area is well ventilated.  The dried chiles can cause lung irritation when heated in a dry skillet (learned from experience 😉 ).  Also, 1/4-1/2 teaspoon of the dried chile will give a lot of spice, so use sparingly unless you are familiar with it (or have a fire hydrant nearby).

Pre-order a copy of Emeril’s Sizzling Skillets and Other One-Pot Wonders here.

Disclosure: For my participation in The Secret Ingredient’s One-Pot Blogger Cooking Party, I received a copy of Sizzling Skillets and Other One-Pot Wonders, a jar of Emeril’s Essence seasoning, and a set of Emeril – by zak! Table Art 7-piece. Once the party concludes, upon my successful completion, I will receive a $50 grocery reimbursement and a set of Emeril’s cookbooks.

Shared on the following Blog Hops:
EKat’s Kitchen Friday Potluck
Real Food Whole Health Fresh Bites Friday
Premeditated Leftovers Gallery of Favorites

Emeril’s Turkey Club Casserole: One-Dish of Delicious

Turkey Club Casserole

I read a plethora of magazines, cookbooks, newspaper articles, and blogs about food, so there has to be some way to keep tabs on what I hope to create in my next kitchen adventure.  For cookbooks or magazines, there is always a stack of post-it notes nearby to mark pages. Emeril’s new cookbook, Sizzling Skillets and Other One-Pot Wonders is flagged all over; each pot has a fantastic recipe waiting to fill it. On this occasion, it was the casserole dish doing its rotation with Turkey Club Casserole.

When reviewing the recipe, I immediately thought of Thanksgiving and Christmas dinner leftovers.  Many families prepare both turkey and ham during the holidays and this recipe incorporates both. Imagine the layers of a turkey club sandwich—bread, turkey, bacon, cheese, ham—layered in a deep dish, covered in an egg royale, and baked golden brown. The egg-soaked bread forms a crust over the oozing cheese and meats, reminiscent of the favorite lunchtime club sandwich, yet warm and satisfying.

We went one step further to make it gluten-free so our daughter could enjoy it too.  A good loaf of brown rice bread, sweet rice flour for the Béchamel sauce, gluten-free meats, and the recipe easily converted to a gluten-free meal.  One daughter who was absent from dinner, enjoyed the leftovers so much the next day, she came into the office to proclaim, “I don’t know what you made last night, but it was GOOD!”  I told her it was Emeril’s Turkey Club Casserole, which didn’t mean much to her, she just knew it was delicious.  Ah, music to our ears, the unsolicited delight of those we serve.

Turkey Club Casserole with Roasted Asparagus

Click on the Photo for Pre-order Info

Order a copy of Emeril’s Sizzling Skillets so you too can enjoy this and more than 130 other delectable recipes!

Disclosure: For my participation in The Secret Ingredient’s One-Pot Blogger Cooking Party, I received a copy of Sizzling Skillets and Other One-Pot Wonders, a jar of Emeril’s Essence seasoning, and a set of Emeril – by zak! Table Art 7-piece. Once the party concludes, upon my successful completion, I will receive a $50 grocery reimbursement and a set of Emeril’s cookbooks.