Indholdsfortegnelse for July/August 2019 i Cooking with Paula Deen

SUMMERTIME IS IN FULL SWING here in Savannah, and I hope y’all are gearing up for lots of sunny celebrations. From the Fourth of July to Labor Day and all the “just because” get-togethers in between, this time of year is such a treat. I love to explore my garden or even head to the farmers’ market for inspiration on what to make for all these festivities. Starting on page 43, you’ll find a collection of some of my favorite fresh veggie dishes to fill your supper tables all season long. Fried green tomatoes, squash casserole, okra succotash, and more will you remind you why the summer season is so special, and Bobby’s lighter potluck recipes starting on page 65 will be welcome at any occasion. For some heartier fare,…

BLUEBERRY CREAM PIE Makes 1 (9-inch) pie 9 graham cracker sheets (1 sleeve) 6 tablespoons salted butter, melted 1 (8-ounce) package cream cheese, softened 1 cup confectioners’ sugar 2 tablespoons half-and-half 1 teaspoon vanilla extract 2 tablespoons granulated sugar 4 teaspoons cornstarch 2 tablespoons water 4½ cups fresh blueberries, divided 2 cups frozen whipped topping, thawed 1. In the work bowl of a food processor, place graham crackers; process until finely ground. Add melted butter, and process until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Refrigerate for 10 minutes. 2. In a medium bowl, beat cream cheese with a mixer at medium speed until smooth. Add confectioners’ sugar, half-and-half, and vanilla, beating until smooth. Spread mixture into prepared crust. Cover and refrigerate for 30…

BLACKBERRY COBBLER BARS Makes 12 2¼ cups firmly packed light brown sugar, divided 3 tablespoons cornstarch 7 cups fresh blackberries 1 tablespoon lemon zest 2 tablespoons fresh lemon juice 2 teaspoons vanilla extract, divided 3 cups all-purpose flour 1 cup old-fashioned oats 1½ teaspoons baking powder 1 teaspoon kosher salt 1 cup cold unsalted butter, cubed ½ cup sour cream 1 large egg Garnish: confectioners’ sugar 1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan. 2. In a large bowl, whisk together 1¼ cups brown sugar and cornstarch. Stir in blackberries, lemon zest and juice, and ½ teaspoon vanilla until combined. 3. In another large bowl, whisk together flour, oats, baking powder, salt, and remaining 1 cup brown sugar.…

MADE IN THE SOUTH BIG T COASTAL PROVISIONS Long before the launch of Big T Coastal Provisions in 2012, Tony Blanchard, also known as “Big T,” was known in his community for his delicious crab dip. The dip recipe was given to him by his mother. When Tony’s wife, Tracy, was looking for a job after their kids went off to school, they decided it was only logical to start selling their beloved seafood dip to the public. They started taking their product to food markets in their hometown of Mount Pleasant, South Carolina, and the dips quickly became a huge hit. Now sold in stores throughout the Southeast, Big T’s dips are made from wild-caught seafood and contain no artificial preservatives. Featuring a creamy, cheesy base, the dips are…

A SHOPPING LIST OF INGREDIENTS TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 81. MONDAY HASSELBACK FAJITA CHICKEN Makes 4 servings 4 (6-ounce) boneless skinless chicken breasts 2 tablespoons olive oil 1 (1-ounce) package taco seasoning 1 medium red bell pepper, seeded and thinly sliced 1 cup thinly sliced red onion 1 cup shredded Mexican cheese blend Garnish: chopped fresh cilantro 1. Preheat oven to 450°. Line a large rimmed baking sheet with foil. 2. Carefully slice chicken crosswise at ½-inch intervals, cutting three-fourths of the way through. Brush with oil, and sprinkle with taco seasoning. Place bell pepper and onion slices in slits in chicken. 3. Bake for 20 minutes. Sprinkle with cheese, and bake until cheese is melted and a meat thermometer inserted in thickest portion…

PORK CHOPS WITH SUMMER SUCCOTASH Makes 4 servings 4 (2-inch-thick) bone-in pork loin chops 1 tablespoon olive oil 2¼ teaspoons kosher salt, divided ¾ teaspoon ground black pepper, divided 2 cups fresh or thawed frozen baby lima beans 4 slices center-cut bacon 1 cup thinly sliced Vidalia onion 8 ounces fresh okra pods, halved lengthwise 1 clove garlic, finely chopped 3 cups fresh corn kernels 3 tablespoons butter 1 pint assorted cherry tomatoes, halved ¼ cup thinly sliced fresh basil 3 tablespoons fresh oregano leaves 1. Preheat grill to medium-high heat (350° to 400°). 2. Rub pork chops with oil, and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Grill, with grill lid closed, for 20 minutes, turning every 5 minutes. Remove from grill; let stand for 10 minutes.…

“These tasty dishes are so easy to make and satisfy a hungry crowd every time.” SOUTHERNERS LOVE A GOOD OLE POTLUCK DINNER, and I’m no stranger to whipping up a classic casserole or comforting side dish for these events. Though these beloved recipes can often be high in fat and calories, all it takes is a few tweaked ingredients to make your go-to dishes less indulgent and still delicious. GRILLED FRUIT SALAD Makes 6 to 8 servings 1 tablespoon vegetable oil, plus more for greasing pan 1 (8-ounce) package one-third- less-fat cream cheese, softened 1 (6-ounce) container fat-free vanilla yogurt 4 tablespoons clover honey, divided ½ teaspoon lemon zest 2 tablespoons fresh lemon juice 1 tablespoon finely chopped packed fresh basil 1 fresh pineapple, peeled, cored, and cut into ½-inch-thick…

THE DEEN FAMILY ARE LOYAL FANS of the University of Georgia Bulldogs as well as the eateries and hot spots throughout Athens, Georgia, where UGA finds its home. The hustle and bustle of students and university life, historic sights, and shopping fill the heart of Athens, but it’s much more than a college town. Visit this quaint destination for a quick trip full of Deen family-favorite Southern fare. BREAKFAST Just like Paula and her sons, the folks at Mama’s Boy (mamasboyathens.com) know their way around the breakfast table. If you’re in the mood for something savory to start your day, try a piled-high breakfast sandwich or biscuits and gravy, but their indulgent items on the sweet side are hard to beat. The Georgia Peach French Toast, Banana Bread, Cinnamon Bun,…

SAVANNAH RED RICE WITH SMOKED SAUSAGE Makes 6 servings 2 teaspoons vegetable oil, divided 1 (12- to 14-ounce) package kielbasa smoked sausage, sliced 1 cup diced sweet yellow onion 1 cup diced green bell pepper ½ cup finely diced celery 2 teaspoons minced garlic 2¼ cups chicken broth 1 (14.5-ounce) can diced tomatoes 1 (8-ounce) can tomato sauce 1½ cups converted rice 2 teaspoons hot sauce 1 teaspoon kosher salt ½ teaspoon ground black pepper 2 bay leaves Garnish: chopped fresh parsley 1. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add sausage; cook, stirring frequently, until browned, 6 to 8 minutes. Remove from pan; set aside. 2. Heat remaining 1 teaspoon oil in skillet. Add onion, bell pepper, and celery; cook until softened, 4 to 6…

FOLLOW PAULA’S ADVENTURE AND TRY THE DELICIOUS DISHES INSPIRED BY HER TRAVELS PAULA LOVES TO EXPLORE THE SOUTH, and she visits Louisiana every chance she gets. Crab, shrimp, oysters, fish, and crawfish are bountiful in the Bayou State, and the opportunities to taste the delicious Creole and Cajun fare that the region is so famous for are endless. Paula recently got to cross an exciting experience off her bucket list when she hopped on board a crabbing boat and tried her hand at pulling in a fresh catch. This excursion, as well as her favorite restaurants and hot spots in New Orleans, inspired her to create her take on local dishes so you can enjoy a taste of fresh Louisiana seafood at home. SOUTHERN FOOD & BEVERAGE MUSEUM Foodies will…

“Eating on the road can be tricky, and these tasty snacks are a lifesaver when my boys get hungry.” SUMMER VACATIONS MEAN FAMILIES NEED GOOD SNACKS FOR LONG TRIPS, and these homemade versions are satisfying and more nutritious than anything you can pick up on the road. Fill your bags and coolers with these treats that are travel- and kid-friendly but delicious for parents, too. CHEESY RANCH SNACK MIX Makes 12 cups 4 cups crispy corn cereal squares 4 cups unsalted or lightly salted popcorn 2 cups bite-size baked cheese snack crackers 1 cup mini pretzels 1 cup chopped toasted almonds ¼ cup unsalted butter 1/3 cup grated fresh pecorino Romano cheese 1 (1-ounce) package ranch dressing mix 2 tablespoons chopped fresh chives 1 tablespoon garlic powder 1 teaspoon smoked…

CREAMED CORN CASSEROLE Makes 6 to 8 servings 1 (15.25-ounce) can corn kernels, drained 1 (14.75-ounce) can cream-style corn 1 (8.5-ounce) box corn muffi n mix* 1 cup sour cream ½ cup unsalted butter, melted 1 large egg, lightly beaten ½ teaspoon kosher salt ¼ teaspoon ground black pepper 1 tablespoon vegetable oil 1 cup diced red bell pepper 1/3 cup plus 1 tablespoon sliced green onion, divided ½ cup shredded Colby-Jack cheese blend 1. Preheat oven to 350°. 2. In a large bowl, stir together corn kernels, cream-style corn, muffi n mix, sour cream, melted butter, egg, salt, and black pepper until well combined. 3. Brush a 10-inch cast-iron skillet with oil, and heat over medium-high heat. Add bell pepper; cook, stirring frequently, until just tender, about 5 minutes.…