Indholdsfortegnelse for May/June 2019 i Cooking with Paula Deen

“I’m thrilled to announce the birth of my sweet new grandbabies, Bobby and Claudia’s beautiful triplets, Olivia, Amelia, and Linton Deen. My family means the world to me, and we are abundantly blessed by these adorable additions. It has been a joy to see my youngest son and my daughter-in-law become parents, and I can’t wait to spoil my precious grandbabies!”—Paula SUMMERTIME IS HERE IN SAVANNAH, and I’m giddy with excitement. I love this time of year when my kitchen and garden are filled with fresh produce, my grandbabies are out of school and ready to come to Guinny’s, and potlucks and parties fill up my calendar. This sunny season just wouldn’t be the same without get-togethers with my loved ones. From a good old-fashioned fish fry (page 45) to…

SLOW COOKER PEPPERONI AND SAUSAGE PIZZA Makes 4 servings 1 (16-ounce) bag deli pizza dough 1 tablespoon cornmeal 1 (4-ounce) package mozzarella cheese, shredded ½ pound Italian pork sausage, cooked and crumbled 8 large slices pepperoni ½ medium red onion, thinly sliced 1 cup prepared pizza sauce Garnish: grated Parmesan cheese 1. Preheat a large oval 6-quart slow cooker on high for 1 hour. Let dough stand at room temperature for 1 hour. 2. On a large sheet of parchment paper, roll and stretch dough into an oval 2 inches longer and 2 inches wider than slow cooker. Sprinkle dough with cornmeal, and press into both sides of crust. Using edges of parchment, lower crust into slow cooker. 3. Sprinkle mozzarella onto crust. Lift and stretch sides of dough so…

VIDALIA ONION FRITTERS WITH COMEBACK SAUCE Makes 15 ¾ cup all-purpose flour 1 tablespoon plain yellow cornmeal 2 teaspoons baking powder 1 teaspoon dried thyme 1 teaspoon kosher salt ¾ cup whole milk ¼ teaspoon hot sauce 2 cups chopped Vidalia onion 6 tablespoons canola oil, divided Comeback Sauce (recipe follows) Garnish: fresh thyme leaves 1. Preheat oven to 200°. 2. In a medium bowl, whisk together flour, cornmeal, baking powder, thyme, and salt. Stir in milk and hot sauce. Add onion; stir until well combined. 3. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Drop batter by 2 tablespoonfuls into skillet, and flatten slightly. Reduce heat to medium. Cook until golden brown and crispy on bottom, about 2 minutes. Turn, and cook 2 minutes more.…

BROCCOLI CARROT SLAW Makes 2 quarts ½ cup mayonnaise 1 tablespoon orange zest 2 tablespoons fresh orange juice 2 tablespoons white balsamic vinegar 1 tablespoon honey 1 teaspoon kosher salt ½ teaspoon ground black pepper 1 (12-ounce) bag broccoli slaw 2 cups small fresh broccoli florets 2 cups matchstick carrots 1 cup dried cranberries ½ cup thinly sliced red onion ½ cup toasted pecan halves, chopped 4 slices bacon, chopped and cooked 1. In a large bowl, whisk together mayonnaise, orange zest and juice, vinegar, honey, salt, and pepper until well combined. Stir in broccoli slaw, broccoli, carrots, cranberries, onion, and pecans until well coated. Top with bacon just before serving. COLLARD GREENS SLAW Makes about 1½ quarts ½ cup mayonnaise ½ cup apple cider vinegar 1/3 cup firmly packed…

SANDWICHES ARE FAMILY-FRIENDLY GO-TOS, and with a few fun twists, these simple staples can become crave-worthy meals for morning, noon, and night. These yummy creations are not only kid-friendly but satisfying for the whole family. STUFFED BREAKFAST BISCUIT SANDWICHES Makes 8 1 tablespoon unsalted butter ¾ pound ground mild pork breakfast sausage 6 large eggs, divided ½ teaspoon kosher salt ½ teaspoon garlic powder ¼ teaspoon ground black pepper ¼ cup chopped green onion 1 (4-ounce) jar diced pimientos, drained 1 (16.3-ounce) package refrigerated buttermilk biscuits 1 cup shredded extra-sharp Cheddar cheese, divided Garnish: ground black pepper 1. In a large nonstick skillet, melt butter over medium heat. Add sausage; cook until browned and crumbly. Remove sausage using a slotted spoon, and transfer to a medium bowl, reserving drippings in…

ZESTY BEEF FAJITAS Makes 4 to 6 servings ½ teaspoon lime zest 1/3 cup fresh lime juice ¼ cup pineapple juice 4 tablespoons olive oil, divided 2 tablespoons Worcestershire sauce 1 tablespoon minced garlic 3 teaspoons salt, divided 2 teaspoons ground cumin 2 teaspoons smoked paprika ¾ teaspoon crushed red pepper 1 (2- to 3-pound) flank steak 1 (9.2-ounce) package small fajita flour tortillas 1 medium white onion, sliced 1 medium red onion, sliced 1 large green bell pepper, sliced 1 large red bell pepper, sliced 3 limes, halved Guacamole, sour cream, salsa, fresh cilantro leaves, and shredded Cheddar cheese, to serve 1. In a large, shallow dish, whisk together lime zest and juice, pineapple juice, 3 tablespoons oil, Worcestershire, garlic, 2 teaspoons salt, cumin, paprika, and crushed red pepper.…

MEAT Chicken, 1 rotisserie and 4 (6-ounce) cutlets Ground beef, 1 pound Pork, 4 (5- to 6-ounce) boneless chops Shrimp, 2 pounds large PRODUCE Baby portobello mushrooms, 1 (8-ounce) package Cherry tomatoes, 1 pint Cilantro, 1 large bunch Corn, 4 ears Garlic, 2 cloves Grape tomatoes, 1 pint Lemon, 1 small Limes, 2 small Orange bell pepper, 1 medium Parsley, 1 large bunch Pineapple, 1 Plum tomato, 1 small Red bell pepper, 1 large Red onion, 3 small Yellow onion, 1 small Yellow squash, 1 medium Zucchini, 3 medium DAIRY Eggs, 3 Heavy whipping cream, 1 half-pint container Monterey Jack cheese with peppers, 1 (8-ounce) package shredded Parmesan cheese, 1 (8-ounce) package shredded Unsalted butter, 1 stick FROZEN Baby lima beans, 1 (16-ounce) bag CANNED AND DRY GOODS Black beans,…

MONDAY CHICKEN CORN ZUCCHINI CASSEROLE Makes 6 servings ¼ cup unsalted butter 1 (8-ounce) package sliced fresh baby portobello mushrooms 2 medium zucchini, thinly sliced 1 small yellow onion, diced 1 cup fresh yellow corn kernels 3 cups shredded cooked chicken 2 cups shredded Monterey Jack cheese with peppers, divided ¼ cup heavy whipping cream 2 large eggs, lightly beaten 2 tablespoons chopped fresh parsley 1¼ teaspoons kosher salt ½ teaspoon ground black pepper Garnish: chopped fresh parsley 1. Preheat oven to 375°. Spray a 2-quart baking dish with cooking spray. 2. In a large saucepan, melt butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, about 5 minutes. Add zucchini, onion, and corn; cook, stirring occasionally, until tender, about 5 minutes. Stir in chicken, 1½ cups cheese,…

SKILLET PEACH AND PEPPER CHICKEN Makes 4 servings 8 boneless skinless chicken thighs 1 tablespoon olive oil Salt and ground black pepper, to taste 2 medium fresh peaches, peeled and cut into 8 wedges each 1 medium sweet onion, cut into 8 wedges 1 clove garlic, minced ½ cup peach preserves 2 tablespoons apple cider vinegar 6 tricolor mini sweet peppers, halved lengthwise Garnish: chopped fresh thyme 1. Preheat oven to 425°. 2. Rub chicken with oil, and sprinkle with salt and pepper. Place in a large cast-iron skillet. Cook over medium heat until browned, 3 to 4 minutes per side. 3. Top chicken with peaches, onion, and garlic. In a small bowl, whisk together preserves and vinegar; drizzle onto chicken. Top with peppers. 4. Bake until chicken is golden…

HERB BUTTERMILK BISCUITS Makes about 8 3 cups self-rising flour ¾ cup cold unsalted butter, cubed 1½ tablespoons chopped fresh chives 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil ½ teaspoon chopped fresh dill 1 cup whole buttermilk, chilled 2 tablespoons unsalted butter, melted ¼ teaspoon garlic salt 1. Preheat oven to 400°. Line a baking sheet with parchment paper. 2. In a large bowl, place flour. Using a pastry blender, cut in cold butter until mixture is crumbly; stir in herbs. Gradually add buttermilk, stirring just until dry ingredients are moistened. 3. Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into thirds. Stack portions on top of each other, and pat down into a rectangle again. Repeat process once. Pat…

1. Dad will love branding his initial onto steaks, coasters, and more with this customizable Letter Circle Steak Branding Iron. $36, tbonebrands.com 2. Taking inspiration from Paula's husband, Michael, who is a boat captain, these Clay Sailboat Luminaries make charming additions to any home. $39 for set of 3, atwestend.com 3. This colorful Chelsea Pie Plate goes from the oven to the table in style and will become Mom’s new favorite baking dish. $44, relishdecor.com 4. Your home will smell like a Southern summer garden in bloom with this Hey Darlin’ Candle. $22, jacksonrosecandles.com 5. Instantly turn your store-bought dips and salsas into party-ready starters with these stylish Dip Bowls. $14.25 each, dipadidoda.com 6. Show your heritage for all to see with these customizable State Cloth Cocktail and Dinner Napkins.…

MY GRANDBABIES LOVE MAKING S’MORES this time of year. There’s something nostalgic about eating the ooey-gooey marshmallow and chocolate treats. But this yummy recipe skips sticky, messy fingers and the hassle of building a fire without sacrificing the classic flavor we all know and love. S’MORES COBBLER Makes 8 to 10 servings 2½ cups whole milk 1 (5.9-ounce) box instant chocolate pudding mix 9 graham cracker sheets 20 (0.45-ounce) milk chocolate bars,* broken into pieces 1 (15.25-ounce) box chocolate fudge cake mix* ½ cup unsalted butter, thinly sliced 1 (16-ounce) package large marshmallows Garnish: graham cracker pieces 1. Preheat oven to 350°. Lightly spray a 13x9-inch baking dish with cooking spray. 2. In a large bowl, whisk together milk and pudding mix until mixture thickens, about 3 minutes. Pour pudding…

BUTTERMILK FRIED CATFISH AND SHRIMP Makes 6 servings Vegetable oil, for frying 2¼ cups plain cornmeal 1½ cups finely crushed saltine crackers (about 1 sleeve) 1 cup all-purpose flour 1½ tablespoons kosher salt, plus more to taste 1½ teaspoons garlic powder 2 cups whole buttermilk 1 large egg, lightly beaten 2 teaspoons hot sauce 2 pounds jumbo fresh shrimp, peeled and deveined (tails left on) 6 large catfish fillets Spicy Cocktail Sauce (recipe follows) Lemon wedges, to serve 1. In a large cast-iron Dutch oven, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°. Spray a wire rack with cooking spray. 2. In a shallow dish, combine cornmeal, crushed crackers, flour, salt, and garlic powder. In a shallow dish, whisk together buttermilk, egg,…

SUMMER IN THE SOUTH is filled with potlucks and cookouts, and nothing beats a good burger this time of year. Bring a healthier yet still delicious burger to your family get-togethers with these tasty, creative choices. BEAN AND BACON BURGERS Makes 4 8 slices center-cut bacon, divided 1½ cups cooked baby lima beans 1 cup fresh whole wheat bread crumbs 1 large egg, lightly beaten 2 tablespoons chopped fresh thyme 3 cloves garlic, divided 1 teaspoon kosher salt ½ teaspoon ground black pepper ¼ cup finely chopped red onion 1 cup shredded extra-sharp 2% milk Cheddar cheese, divided ½ cup light mayonnaise ½ teaspoon smoked paprika 4 whole wheat Kaiser rolls, halved and toasted Bibb lettuce, to serve 1. In a large nonstick skillet, cook bacon slices over medium-high heat…

IN THE HEART OF THE FLORIDA PANHANDLE, you’ll find the seaside town of Destin, lovingly referred to as “the world’s luckiest fishing village,” and it’s easy to see why. The name refers to the many geographical benefits that create its beautiful beaches and bounty of fresh seafood, making it the perfect place to spend a sunny summer vacation with your family. BREAKFAST BY THE GULF To start your day of Destin dining off right, there’s no better place than the beloved Donut Hole. Locals and visitors alike flock to all three locations of this hot spot, the first of which opened in 1978. Satisfy your sweet tooth with a dozen decadent doughnuts in flavors like Key Lime Filled, Coconut, classic Chocolate Sprinkles, and much more, or sit down to a…