Indholdsfortegnelse for Skillet Suppers 2019 i Cooking with Paula Deen

All the recipes and cookware that fill my kitchen are near and dear to my heart, but my skillets and the delicious dishes I make in them are some of my absolute favorites. I use these special vessels when I cook for my family, just like my mama did, and I look forward to carrying on this tradition with them as well as with all of you. Skillets of all shapes and sizes have been passed down through generations and are staples in our cooking because of their convenience and versatility. They just can’t be beat when it comes to creating the perfect crust for a cornbread, serving up a one-dish weeknight supper, baking a gooey cookie for sharing, and so much more. As I was gathering up all of…

Swiss Steak Makes 4 to 6 servings ¼ cup all-purpose flour 1 teaspoon ground black pepper ¾ teaspoon seasoned salt 1½ pounds beef cube steak 2 tablespoons vegetable oil 1 large onion, thinly sliced 1 green bell pepper, thinly sliced 1 cup thinly sliced carrot 2 (14.5-ounce) cans fire-roasted diced tomatoes 1 (15-ounce) can beef broth 1 (0.87-ounce) package brown gravy mix 2 (8.8-ounce) pouches ready-to-serve long-grain rice, cooked according to package directions 1. In a shallow dish, combine flour, pepper, and seasoned salt. Dredge steak in flour mixture, shaking off excess. 2. In a large skillet, heat oil over medium-high heat. Add steaks; cook until browned, 4 to 5 minutes per side. Remove from skillet; keep warm. 3. Add onion, bell pepper, and carrot to skillet; cook, stirring frequently,…

Bacon, Egg, and Hash Brown Casserole Makes 6 to 8 servings 1 tablespoon vegetable oil 3 cups frozen diced potatoes with peppers and onions 1 teaspoon garlic salt, divided 6 slices thick-cut bacon, cooked and chopped 1 (6-ounce) bag fresh baby spinach 2 tablespoons water 1 cup seasoned croutons 2 tablespoons unsalted butter 10 large eggs, divided ½ cup plus 2 tablespoons heavy whipping cream, divided ¼ teaspoon ground black pepper 1¼ cups shredded Colby cheese, divided ½ cup sour cream 1. Preheat oven to 450°. Place a 10-inch cast-iron skillet in oven to preheat for 10 minutes. 2. Carefully remove hot skillet; add oil, swirling to coat. Add potatoes, and sprinkle with ¼ teaspoon garlic salt. 3. Bake for 15 minutes, stirring halfway through. Remove from oven, and top…

Chicken, Broccoli, and Rice Casserole Makes 4 to 6 servings 2 tablespoons vegetable oil 2 bone-in skin-on chicken breasts (about 1¼ pounds) 2 bone-in skin-on chicken thighs (about 12 ounces) 2 skin-on chicken drumsticks (about 10 ounces) 2 teaspoons salt, divided ¾ teaspoon ground black pepper, divided 1 cup chopped onion ½ cup chopped celery 1½ cups water 1 cup long-grain rice 1 (10.5-ounce) can cream of chicken soup 1 (10.5-ounce) can cream of mushroom soup 2 tablespoons butter, cubed 2 cups fresh broccoli florets 1. Preheat oven to 350°. Line a large baking sheet with foil. 2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Sprinkle chicken with 1½ teaspoons salt and ½ teaspoon pepper. Add half of chicken to skillet; cook until lightly browned, about 2…

Acidic foods such as citrus can develop a metallic flavor when cooked in cast iron that hasn’t been used much or hasn’t been seasoned many times. If your cast-iron cookware is not well seasoned or you are unsure of the quality of its seasoning, use a 13x9-inch baking pan for this recipe. Assemble all your components near your frying area so you don’t have to go back and forth between work stations. Thoroughly cover the fish in the breading mixture. This is what creates that great crunchy crust. Don’t crowd the skillet with fish. If there’s not enough room around the pieces, the fish will boil and get soggy rather than fry and get crispy. When preparing acidic foods in cast iron, be sure to clean and re-season your skillet…

Chocolate Chip Cookie Pizza Makes 1 (10-inch) cookie 1 (16.5-ounce) package refrigerated chocolate chip cookie dough ½ (8-ounce) package cream cheese, softened 2 tablespoons unsalted butter, softened ¾ cup confectioners’ sugar 2/3 cup fresh raspberries 3 tablespoons miniature chocolate morsels 2 tablespoons toasted sliced almonds 1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray. 2. Press cookie dough into bottom of prepared skillet. 3. Bake until edges are lightly browned, about 20 minutes. Let cool completely. 4. In a large bowl, beat cream cheese and butter with a mixer at medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, beating until smooth. Spread cream cheese mixture onto cookie. Top with raspberries, chocolate morsels, and almonds. Serve immediately. Peanut Butter Blondies Makes 4 servings ½…

Sausage and Sweet Potato Skillet Hash Makes 4 to 6 servings 3 large sweet potatoes, peeled and cubed 2¾ teaspoons kosher salt, divided 4 tablespoons unsalted butter, divided 1 (14-ounce) package smoked kielbasa sausage, halved lengthwise and cut crosswise into 3-inch pieces 1 small red onion, cut into ½-inch pieces 1 large yellow bell pepper, seeded and cut into ½-inch pieces 1 cup fresh mushrooms, quartered 3 cloves garlic, minced ½ teaspoon ground black pepper Garnish: chopped green onion 1. In a large Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Cook until tender, about 15 minutes. Drain, and rinse with cold water; let dry on paper towels. 2. In a large cast-iron skillet, melt 1 tablespoon butter…

Best-Ever Cornbread Makes 1 (10-inch) loaf 1 cup seeded sliced mini sweet peppers ½ cup sliced green onion ½ cup frozen corn kernels, thawed and drained 6 slices thick-cut bacon, chopped 2 cups plain yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 cup plus 2 tablespoons shredded Cheddar cheese, divided 2 cups whole buttermilk 2 large eggs 2 tablespoons butter, melted 1. Preheat oven to 400°. 2. Heat a 10-inch cast-iron skillet over medium-high heat. Add sweet peppers; cook, turning occasionally, until lightly charred, 3 to 4 minutes. Remove from skillet. 3. Add green onion and corn to skillet; cook, stirring frequently, until lightly charred, 1 to 2 minutes. Remove from skillet. Remove skillet from heat, and let cool slightly. 4. In same…