Indholdsfortegnelse for October 2022 i Cooking with Paula Deen

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR Nancy Meeks MANAGING EDITOR Morgan Crawford Scott PROJECT EDITOR Barbara McCarthy SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Shelby Duffy CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHERS Matt Armendariz, Deborah Whitlaw Llewellyn, Steve Rizzo SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore ART DIRECTOR Deana Callison SENIOR STYLIST Sidney Bragiel STYLISTS Maghan Armstrong, Courtni Bodiford, Lucy Finney, Mary Beth Jones, Donna Nichols, Lily Simpson HAIRSTYLIST & MAKEUP ARTIST Emily Warren Peterson EXECUTIVE ASSISTANT TO PAULA DEEN Eddie Zorawowicz RECIPE DEVELOPER Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Katie Moon Dickerson, Kathleen Kanen, Leah Nicole Perez, Vanessa Rocchio, Amanda Stabile, Izzie Turner ASSISTANT FOOD STYLIST/RECIPE TESTER Aaron Conrad TEST KITCHEN ASSISTANTS/PREP COOKS Becca Cummins, Chloe…

ROASTED SWEET POTATO CASSEROLE WITH MARSHMALLOW-PECAN TOPPING Makes 8 to 10 servings 10 cups diced peeled sweet potatoes (about 4 pounds)3 tablespoons vegetable oil1½ teaspoons kosher salt, divided1¼ cups firmly packed light brown sugar, divided1 (5-ounce) can evaporated milk3 large eggs2 tablespoons unsalted butter, softened1 teaspoon vanilla extract½ teaspoon ground ginger, divided½ teaspoon ground cinnamon, divided¼ teaspoon ground nutmeg, divided¼ cup all-purpose flour¼ cup unsalted butter, melted¾ cup chopped pecans1 cup miniature marshmallows 1. Preheat oven to 350°. Line 2 large rimmed baking sheets with foil; spray foil with cooking spray. 2. In a large bowl, stir together potatoes, oil, and 1 teaspoon salt. Divide potatoes between prepared pans, spreading into an even layer. 3. Bake until potatoes are very tender, 30 to 40 minutes. Leave oven on. 4. Spray…

SPAGHETTI SQUASH AND BACON FRITTERS Makes 8 to 10 1 large egg3 tablespoons all-purpose flour1¾ teaspoons kosher salt, divided1¼ teaspoons garlic powder, divided¾ teaspoon ground black pepper, divided1½ cups thoroughly drained cooked spaghetti squash (see Kitchen Tip)3 tablespoons cooked chopped bacon2 tablespoons finely chopped green onion1 small red mini sweet pepper, finely choppedVegetable oil, for frying⅓ cup sour cream2 tablespoons prepared horseradishGarnish: chopped green onion 1. In a medium bowl, whisk together egg, flour, 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon black pepper. Stir in squash, bacon, green onion, and sweet pepper until well combined. 2. In a 12-inch skillet, add enough oil to coat bottom of pan; heat over medium heat. Working in batches, add squash mixture in 2-tablespoonful mounds to pan. Gently flatten mounds with…

APPETIZERS AND SNACKS Andouille-Stuffed Rice Balls 14 Chicken and Dumpling Fritters 55 Chicken Salad with Dumpling Crackers 56 Spiced Snickerdoodle Popcorn 43 BREADS Golden Raisin Carrot Bread 44 Pull-Apart Garlic-Herb Bread 50 DESSERTS Bananas Foster Crumb Cake 46 Coffee and Cream Blondies 51 Peanut Butter-Chocolate Cereal Bars 13 Pumpkin-Chocolate Swirl Cake 68 Salted Caramel Pumpkin Cheesecake 79 MAIN DISHES Apple Butter Pork Chops 20 Bacon, Spinach, and Smoked Cheddar Dutch Baby 77 Braised Short Ribs with Collard Greens and Cheese Grits 38 Chicken and Dumplings Casserole 60 Chicken and Sweet Potato Drop Dumplings 60 Chicken and Wild Rice Soup 70 Chicken Orzo Soup 15 Chicken Philly Cheesesteak Stacks 21 Feed-a-Crowd Southern Lasagna 50 Homestyle Chicken and Dumplings 58 Hot Honey Butter-Roasted Chicken 38 Macaroni and Cheese Egg Bake 71 Pork…

WE ARE IN THE THICK OF FALL, Y’ALL! I feel like the year is flying by so quickly, and while some seasonal produce options are at the end of their season, new ones are making their way to the grocery store (and my kitchen), like pumpkin and squash. Flip on over to page 61 to enjoy these colorful, flavorful vegetables in dishes like Roasted Acorn Squash with Honeyed Goat Cheese (page 66) and Braised Delicata Squash and Collards (page 68). Speaking of roasting and braising, I also have some yummy recipes using these two cooking methods starting on page 31. Another highlight for me this time of year is cheering on my Georgia Bulldogs to victory, and there are plenty of snacks and sandwiches to serve up when you’re rootin’…

ANDOUILLE-STUFFED RICE BALLS Makes 24 1 tablespoon unsalted butter1 tablespoon olive oil1 cup finely diced andouille sausage (about 2 links)¾ cup medium-grain rice⅓ cup dry white wine4 cups warm chicken broth2 ounces cream cheese, room temperature¼ cup minced green onion1 tablespoon chopped fresh thyme1 tablespoon hot sauce1 teaspoon kosher salt1 teaspoon ground black pepper1 teaspoon minced garlic1 teaspoon Worcestershire sauce2½ cups panko (Japanese bread crumbs), divided¾ cup grated Parmesan cheese2 large eggsCreamy Herb Sauce (recipe follows) 1. In a small Dutch oven, melt butter with oil over medium heat. Add sausage; cook, stirring occasionally, until crisp, about 6 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, reserving drippings in pot. 2. Stir rice into drippings; cook over medium heat, stirring frequently, until lightly browned, 2…

PEANUT BUTTER AND BANANA GRILLED CHEESE SANDWICHES Makes 4 4 ounces cream cheese, softened¼ cup mascarpone cheese, softened1 tablespoon honey1 teaspoon vanilla extract½ teaspoon ground cinnamon8 slices brioche sandwich bread2 large bananas, halved crosswise and sliced ½ inch thick lengthwise⅓ cup crunchy peanut butter4 tablespoons unsalted butter, dividedGarnish: confectioners’ sugar, banana slices 1. In a small bowl, stir together cream cheese, mascarpone, honey, vanilla, and cinnamon until well combined. Spread cream cheese mixture onto half of bread slices; top with banana pieces. Spread peanut butter onto remaining bread slices; place, spread side down, on banana pieces. Refrigerate sandwiches for 10 minutes. 2. In a large skillet, melt 2 tablespoons butter over medium-low heat. Add 2 sandwiches; cook until bread is golden brown and cream cheese mixture is softened, 3 to…

SUNDAY SUPPER MENU Feed-a-Crowd Southern Lasagna Wedge Salad with Blue Cheese-Ranch Dressing Pull-Apart Garlic-Herb Bread Coffee and Cream Blondies PULL-APART GARLIC-HERB BREAD Makes 8 servings 1 (1-pound) loaf sourdough bread1 cup unsalted butter, softened1 cup chopped mixed fresh herbs (such as basil, oregano, and thyme)6 cloves garlic, minced2 teaspoons kosher salt1 teaspoon ground black pepper2 cups shredded Gruyère cheese (about 8 ounces) 1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. 2. Using a large serrated knife, make cuts in bread 1 inch apart, cutting to within ¾ inch of bottom of loaf. (Do not cut all the way through bread.) Repeat cuts, running crosswise to original cuts. Place bread on prepared pan. 3. In a medium bowl, stir together butter, herbs, garlic, salt, and pepper. Generously…

WILD RICE IS ONE OF JUST TWO GRAINS THAT ARE NATIVE TO NORTH AMERICA, but lucky for us all, it’s readily available in most every grocery store. With its nutty flavor and firm texture, it’s right at home in fall-forward soups and balanced bowl meals like these. SHRIMP AND SAUSAGE WILD RICE BOWLS Makes 4 servings 2¾ cups warm chicken broth, divided1 cup wild rice blend½ cup bulgur wheat2 teaspoons paprika, divided2 tablespoons olive oil½ pound thinly sliced cured chorizo sausage1 cup chopped yellow onion1 cup chopped green bell pepper1 pound peeled and deveined large fresh shrimp (tails left on)1 cup quartered cherry tomatoesGarnish: chopped fresh parsley 1. In a large saucepan, bring 1¾ cups warm broth and rice to a boil over medium-high heat. Reduce heat to low; cover…

PORK SHOULDER WITH GINGERSNAP GRAVY Makes 8 servings 1 (5½- to 6-pound) bone-in pork shoulder roast5 tablespoons olive oil, divided2 teaspoons ground ginger1½ teaspoons kosher salt1 teaspoon ground black pepper1 red onion, thinly sliced1 (10.5-ounce) can chicken broth3 tablespoons balsamic vinegar2 tablespoons chopped fresh sage1 pound baby rainbow carrots1 cup low-sodium chicken broth (if needed)3 tablespoons unsalted butter½ cup finely ground gingersnap cookiesGarnish: fresh sage 1. Preheat oven to 350°. 2. Score fat side of pork shoulder ina diamond pattern. Rub 2 tablespoons oil, ginger, salt, and pepper all over pork; let stand at room temperature for 15 minutes. 3. In a large Dutch oven, heat remaining 3 tablespoons oil over medium heat. Add pork; cook until browned on all sides. Remove from pot. Add onion; cook until tender, 4…

CHICKEN AND DUMPLING FRITTERS WITH SAGE GRAVY Makes about 34 Fritters: Vegetable oil, for frying2 cups self-rising yellow cornmeal1½ cups all-purpose flour1 tablespoon finely chopped fresh sage1 teaspoon baking powder1 chicken bouillon cube, crushed½ teaspoon ground black pepper1¾ cups whole buttermilk¼ cup sour cream2 large eggs8 ounces cooked chicken, shredded and chopped⅓ cup finely chopped carrot⅓ cup finely chopped sweet onion⅓ cup finely chopped celery Gravy: ¼ cup unsalted butter¼ cup all-purpose flour1 chicken bouillon cube, crushed2 cups whole milk, room temperature1 tablespoon finely chopped fresh sage 1. Preheat oven to 200°. Line a rimmed baking sheet with paper towels; place a wire rack on top. 2. For fritters: In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry…

MEAT □ Bacon, 9 slices thick-cut□ Chicken, 4 bone-in skin-on thighs (about 2½ pounds) and 4 boneless skinless cutlets□ Pork chops, 4 (1-inch-thick) bone-in center-cut□ Sausage, 1 pound smoked□ Shrimp, 1 pound large fresh PRODUCE □ Apples, 1 Gala and 1 Granny Smith□ Basil, 1 bunch□ Bell pepper, 2 medium red and 1 medium green□ Garlic, 1 head□ Lemon, 1□ Mushrooms, 2 (8-ounce) containers fresh baby portobello□ Onions, 4 yellow□ Rosemary, 1 bunch□ Shallot, 1□ Thyme, 1 bunch DAIRY AND REFRIGERATED □ Butter, 1 stick unsalted□ Parmesan, 1 (8-ounce) package shredded□ White American cheese, 8 slices□ Mashed potatoes, 1 (24-ounce) container refrigerated CANNED AND DRY GOODS □ Apple butter, 1 (12-ounce) jar□ Chicken stock, 1 (32-ounce) container□ Grits, 1 (24-ounce) container quick-cooking□ Pasta, 1 (16-ounce) package rigatoni□ Roasted red peppers,…