Great starter recipe! A summary from all the reviews is: Make the spices your own!! I sprayed my baking dish and chicken parts (prior to flour coating) with butter flavored Pam. Of course I threw in some of my trusty Emeril's seasoning to boost the flavor. Good stuff - a regular in our house and a great use for those more economical (bone in w/skin) cuts of chicken we are using in these tough $$ times. Highly recommend!!!

5 stars for ease and flavor! This recipe is fantastic and no major changes are required. You easily can adjust the ingredients to your taste or dietary requirements. There are even some other additions you could consider: Bacon, mushrooms, onions, white wine or even a can of green chilies. Hard to believe that this wonderful dish is both Weight Watchers AND Atkins friendly. Definitely a keeper!

These are essentially little omelette cups. It would take just as long to prepare them traditionally in a pan, but I do like the portability factor and portion control. These are a great low-carb meal or snack to have frozen and ready to pop in the microwave whenever you need them.

Mucho Gusto! Perfect recipe. Lots of room for variation with the beans. I've used 1/2 black and 1/2 pinto, all pinto and also with all white peruvian beans. An immersion blender works well to mash the beans. Highly recommend!

Hurray!!! I have had my machine for a couple of years now and tried every boxed bread on the market with poor results. The bread simply would not rise! I have purchased bread flour, vital wheat gluten and expensive jars of instant bread machine yeast. Finally, a recipe that rises to the top of my machine without falling or never making it to the top!! I was about to throw that sucker out the window! For this recipe I used my King Arthur bread flour and Fleishmans rapid rise yeast. Substituted honey for the brown sugar. On the basic cycle my bread rose to the top of my machine and baked perfectly. Yes, it's a bit dense but that is what I expect from a home made bread. Will DEFINITELY make this again! TYVM for posting!!!

Fantastico! A friend served this with ribs at a cookout and I memorized the different tastes and came to this site and did an ingredient search. Viola... Charro Beans! The only difference is she used chopped hot dogs in place of the ham and hers had a rough-chopped bell pepper (both of which I prefer and use as well). DO NOT skip the chipotles - they MAKE this dish with their smokey goodness. Will be a good side dish for Chilaquilles on this site and of course as a side for ribs! I LOVE THIS RECIPE.

A Keeper! Like everyone else I added spices to my bread crumb mixture. Used Contadina 4 cheese bread crumbs and liberally added Emeril's Orignal Essecence and some Italian Seasoning. Lightly coated 4 large breasts with 1/2 cup of regular mayo using a basting brush and only needed about 1.5 cups of crumb mixture. Baked at 425 for 40 minutes and it was fantastic. Nice and moist with great flavor. Served with steamed mixed veggies and an herbed pasta in sauce (Rice-A-Roni). Went down well with a nice oaky Chardonnay. Will add this to my 'favorites' list. Enjoy!

This is the way we love our homemade guac. I omit the salt and add a healthy dose of cyenne pepper, hot sauce and Emerils Southwest Essesnce for kick. Mayo, sour cream or even cottage cheese will do in a pinch.

This was a very good base but it did need to be "kicked up a notch". I added 4 dashes of Worcestershire, a good amount of garlic, 2 shakes of Cayenne and several cranks of cracked black pepper. I used a small bag of stew veggies and mixed veggies. Served it with freshly baked 4 cheese biscuits. Highly recommend, but be sure to season to your own taste.

WONDERFUL...Soothing...Intoxicating! Who can ask for more? I grew up on Russian Lemon Tea with Milk & Honey so this was right up my alley. A friend from Poland suggested adding Whiskey to a sweet black tea when you have a sore throat or are generally feeling sick. It should be sipped while wrapped-up in a warm blanket with your PJ's, or some other comfortable clothes. An excellent brew for rainy nights by the fire or to serve to company as a winter aperitif when you are out of Swedish Glugg/mulled wine (wink). Skoal!

Really good! Of course I used 1.5 tsp of my trusty Emeril's Southwestern Essence for the spices. Other than that, I followed the recipe as written. Be sure to watch your heat so the rice doesn't dry out (every stove is different). After fluffing the rice, put the lid right back on it to let it wet steam a bit more because there may be some crunchies at the bottom. This is such a simple, tasty recipe that I'll never go back to the boxed stuff again!! Will go great with the "Refried Beans Without The Refry" recipe also on this site.

Oh my goodness! This is a wonderful dish! So elegant and light and tasty! I split two large breasts and pounded them thin. Kept the sauce amounts the same. Other than adding some of Emeril's Essence to the flour, I followed the recipe exactly. Served it with rice pilaf and mixed veggies. Went down well with the same Pinot Grigot I used in the sauce. Great dish for company - you can make a lot of it (and the sauce in advance). Do your sides while the chicken bakes. I'm definitely adding this to my "favorites" list.

Really good with the following changes: Reduce cereal to 2 cups and add 1 packet RANCH DRESSING MIX to boost up the flavor. I used 2 tsp Italian Seasoning blend and a dry 4-cheese blend. This amount covered 4 large breasts. Be sure to serve it with a moist side dish like Fettuccine or any other noodle with a light sauce and a veggie of your choice. An easy weeknight meal and good to serve to company. Lots of flavor with the changes! Went down well with a Pinot Grigio. Enjoy!

Fantastic! Simply follow the directions and you have some good eats here! I added a tsp of Emeril's Essence to the flour. In order to serve these hot at the big game party at a friends house, I "flash fried" them in oil to crisp them up and once we arrived I baked them at 350 for 12 minutes. Toss with the sauce and we serve them piping hot. Many compliments were issued. Definitely a keeper!

This is really GOOD! I put 1/2 cup of Salsa Verde in a crock pot and place the chicken over it. Then I cover with the rest of the salsa and top with Velveeta PepperJack slices. Cook on low for 8 hours and shred and serve with mexican rice. Great for a dinner plate or shredded in burritos too. (I like it because it's low carb) Yum!

We enjoyed these "Belletinis" last night for New Years Eve. I served them using martini glasses. Both the ladies and gentlemen enjoyed, but it's definitely more of a "girly" drink. Will try the raspberries next time...cute idea.

Who needs the Crab Pot restaurant when you can make it at home so easily? We enjoyed this as a New Year's Eve dinner with tremendous results. Added fresh caught Lobster legs & tails to the mix. Serve with crusty french bread, cold beer and lots of napkins. EXCELLENT!

Fantastic! Just made this for Christmas Day. Used thawed tater tots and layered with sauteed shrooms, onions and peppers as per other reviewers suggestions. Made it with Better Than Eggs and added a bunch of green sauce and Emerils Essence to the eggs and soup mix. Covered it with tin foil and baked for 50 minutes, then 25 minutes more uncovered to solidify the center. Use lots of a zippy cheese for extra pizzaz. Serve with green taco sauce on top and fruit on the side. Very filling and delicioso! Since it's so versatile and can be made in advance I plan to use this recipe for holidays, work potlucks and for visiting company.

My first stuffing! The broth amount and bread consistency are key to the success of this recipe. We went to a local Oregon bakery and picked up loaves of just baked artisan and multi-grain breads and sliced into cubes then baked at 250 for 25 minutes (checking frequently). The hearty, chewy texture of the bread was very successful with this recipe as it did not become soggy during the cooking process. We added 2.5 cups of stock (just enough to moisten) and a pound of crumbled, cooked sage sausage. I did stir it after the first hour in the pot and then occasionally during the cooking time. This was necessary as the stuffing becomes very brown on the bottom. I agree that the high setting may not be needed since all the crock pot process is doing is re-incorporating the bread with the stock and other flavors. Many of the 17 folks at our dinner were interested in how this recipe would turn out and we were all pleased with the results.

Really great! Like others I substituted cayenne pepper for the red pepper flakes. I love my taco's to have fresh onions so I used those instead of the powder. It's much more economical to make your own spice mixes so I will add jars of this to my refill jars of Emeril's Essence and Emeril's Southwestern Blend.