Indholdsfortegnelse for One-Dish Meals 2018 i Cooking with Paula Deen

One of the things I believe in most is the family dinner. It’s so important to spend quality time together, especially if you still have children in your house. When Jamie and Bobby were young, I made sure that we came together at the supper table every night, and we all still get together as often as possible. The only thing better than providing my family with a hearty and satisfying meal is serving one that’s also simple and easy to prepare, all in one dish. The fewer pots and pans I have to clean, the more time I get to spend with the people I love, which is always the best part of any shared meal. I know everyone is so busy these days, weeknights especially, and time in…

Slow-Cooker Pot Roast Makes 4 to 6 servings Turn this recipe’s flavorful cooking liquid into gravy, or freeze it to use later as a soup base. 1 (4-pound) boneless chuck roast 2 teaspoons kosher salt 1 teaspoon ground black pepper 1 (32-ounce) carton beef broth 1 pound Yukon gold potatoes, quartered 2 cups chopped carrots 1 (2- to 2.5-ounce) box onion soup mix (2 envelopes) Garnish: fresh thyme 1. Sprinkle roast all over with salt and pepper, and place in a 6- to 8-quart slow cooker. Add broth, potatoes, carrot, and soup mix. 2. Cover and cook on low until roast is very tender, 8 to 10 hours. Let roast stand for 10 minutes before slicing. Garnish with thyme, if desired. Slow-Cooker Hoppin’ John Makes 8 to 10 servings “I’m…

Roasted Pork Loin with Kale and Potatoes Makes 6 to 8 servings Letting the meat rest for a few minutes after cooking helps keep it juicy. 1 tablespoon canola oil 2 teaspoons lemon pepper seasoning 2 teaspoons dried Italian seasoning 1 (3- to 4-pound) pork loin, trimmed 1 cup dry white wine 2 cups chicken broth 3 pounds Yukon gold potatoes, quartered ½ (16-ounce) bag chopped fresh kale 1 teaspoon kosher salt 1 teaspoon ground black pepper 1. Preheat oven to 400°. 2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. In a small bowl, stir together lemon pepper and Italian seasoning; rub all over pork. Add pork to skillet; cook until browned, about 4 minutes per side. Add wine; cook for 3 minutes, scraping browned bits from…

Cheeseburger Tater Tot Casserole Makes 6 to 8 servings Make this kid-friendly casserole a little more grown up by swapping Cheddar for Monterey Jack with peppers. 2 teaspoons olive oil 2 pounds lean ground beef 2 cups chopped onion 3 tablespoons all-purpose flour 1 (14.5-ounce) can diced tomatoes 1 cup ketchup 3 tablespoons yellow mustard 1 tablespoon Worcestershire sauce 1½ teaspoons kosher salt ¼ teaspoon ground black pepper 3 cups frozen Tater Tots 1 cup shredded mild Cheddar cheese Toppings: chopped tomatoes, shredded lettuce, dill pickle chips 1. Preheat oven to 425°. 2. In a 12-inch ovenproof skillet, heat oil over medium-high heat. Add ground beef and onion; cook, stirring frequently, until beef is browned and crumbly. Stir in flour; cook for 1 minute. Stir in tomatoes, ketchup, mustard, Worcestershire,…

Lemon-Thyme Roasted Chicken and Root Vegetables Makes 4 to 6 servings If you have leftovers, shred the chicken for sandwiches or salads, and purée the veggies with hot chicken stock or vegetable stock for a quick soup. ½ cup butter, softened 1 tablespoon lemon zest (lemon reserved) 1 tablespoon minced fresh thyme 2 teaspoons kosher salt, divided ¾ teaspoon ground black pepper, divided 1 (5-pound) whole chicken, giblets discarded 1 (24-ounce) package fingerling potatoes, halved lengthwise 3 (8-ounce) packages multicolored baby carrots with tops, halved lengthwise 6 radishes, halved 1 onion, cut into wedges 2 tablespoons olive oil Garnish: fresh rosemary "I love to serve this meal for special occasions because it looks impressive but doesn't require much prep work."—Paula 1. Preheat oven to 425°. Spray a large roasting pan…

Chicken and Andouille Gumbo Makes about 4 quarts The blend of onion, celery, and green bell pepper is called the holy trinity of Cajun and Creole cooking because these vegetables form the flavor base of a countless number of dishes in these cuisines. 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces 1 pound andouille sausage, cut into 1-inch pieces ¾ cup vegetable oil 1 cup all-purpose flour 2 cups chopped onion 1 cup chopped celery 1 cup chopped green bell pepper 2 cloves garlic, minced 2 (32-ounce) cartons chicken broth 1 (16-ounce) package frozen cut okra 2 bay leaves 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce ¾ teaspoon dried thyme ½ teaspoon ground black pepper Hot cooked rice Garnish: chopped green onion 1. In a large Dutch…