Cooking with Paula Deen July/August 2023

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR Daniel Schumacher MANAGING EDITOR Morgan Crawford Scott FEATURES EDITOR Daniel Dubuisson SENIOR COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Shelby Duffy CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Kyle Carpenter, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHER Deborah Whitlaw Llewellyn SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore ADMINISTRATIVE SENIOR ART DIRECTOR Tracy Wood-Franklin SENIOR ART DIRECTOR Cailyn Haynes ART DIRECTOR Deana Callison SENIOR STYLIST Sidney Bragiel STYLISTS Maghan Armstrong, Courtni Bodiford, Lucy Finney, Maggie Hill, Mary Beth Jones, Donna Nichols HAIRSTYLIST & MAKEUP ARTIST Emily Warren Peterson EXECUTIVE ASSISTANT TO PAULA DEEN Eddie Zorawowicz TEST KITCHEN DIRECTOR Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Aaron Conrad, Katie Moon Dickerson, Nick Gregory, Kathleen Kanen, Vanessa Rocchio, Amanda Stabile, Izzie Turner TEST KITCHEN…

WHAT ARE SOME OF THE THINGS you treasure most about summer? While I sometimes get bogged down by the heat and humidity that inevitably creep in, fresh produce, sweet Georgia sunshine, and even sweeter time spent around the table with my nearest and dearest make this season worth it. Thumb through the recipes in this issue so you, too, can enjoy some of my tastiest summertime dishes. Y’all hear me talk about my love for Vidalia onions all the time, whether it’s in this magazine or on my social media channels. If you aren’t familiar, it’s a sweet onion that grows in a handful of counties in my home state. They’re available only for part of the year, so I look forward to cooking with Vidalias each summer. Turn to…

MADE IN THE SOUTH GEORGIA GRINDERS In 2012, Jaime Foster opened Georgia Grinders, a company that brings consumers a variety of all-natural nut butters. Although she was involved in medical sales before venturing into the food industry, this wasn’t Jaime’s first experience with all-natural, minimally processed food. She remembers from a young age when her grandfather would experiment with creating his own nut butter. When he realized he had a genetic predisposition to cardiovascular disease, he began researching healthy diet and lifestyle changes, like consuming clean foods, and this style of living was passed down to Jaime. Fast-forward to 2012, and the company’s first product, NaturAlmond Almond Butter, was created to honor her late grandfather. Today, Georgia Grinders owns and operates its own manufacturing facility in Chamblee, Georgia, and the…

THESE FLAKY HAND PIES are the perfect sweet treat to remind me of fun times spent in the Sunshine State. It just so happens that they are also the right size for a sweet treat for my grandbabies! They love to decorate them with lots of icing. KEY LIME HAND PIES Makes 8 ½ cup whole milk2 tablespoons granulated sugar1 egg yolk1 tablespoon cornstarch1 tablespoon lime zest¼ teaspoon kosher salt1 tablespoon unsalted butter1½ tablespoons Key lime juice (from bottle)1 (14.1-ounce) package refrigerated piecrusts1 large egg1 tablespoon water½ cup confectioners’ sugar1 to 1½ tablespoons heavy whipping creamGarnish: lime zest 1. In a medium saucepan, heat milk over medium-high heat, whisking occasionally, until steaming. (Do not boil.) Remove from heat. 2. In a small bowl, whisk together granulated sugar, egg yolk, cornstarch,…

PEPPER JELLY MEATBALLS Makes 26 ⅓ cup panko (Japanese bread crumbs)⅓ cup whole milk1 pound ground chuck½ pound ground pork3 cloves garlic, minced1 large egg2 teaspoons Worcestershire sauce1 teaspoon kosher salt1 teaspoon dried Italian seasoning¼ teaspoon onion powder¼ teaspoon ground black pepper1 (10-ounce) jar red pepper jelly½ cup ketchup1 teaspoon Dijon mustard 1. Preheat oven to 400°. Line a baking sheet with parchment paper. 2. In a large bowl, combine bread crumbs and milk. Let stand for 5 minutes. Add beef, pork, garlic, egg, Worcestershire, salt, Italian seasoning, onion powder, and black pepper, gently stirring until combined. 3. Form meat mixture into 26 (1½-inch) balls. Place meatballs on prepared pan. 4. Bake for 20 minutes. (They will not be cooked through.) Place meatballs in a 4-quart slow cooker. 5. In…

FRIED RED TOMATOES Makes 4 to 6 servings 12 (½-inch-thick) slices beefsteak tomatoes (about 4 large tomatoes)2 teaspoons kosher salt1 cup all-purpose flour2 cups Italian-seasoned panko (Japanese bread crumbs)½ cup self-rising yellow cornmeal mix¼ cup grated Parmesan cheese1 tablespoon Creole seasoning1 cup whole buttermilk2 large eggs1 teaspoon hot sauce 1. Line a rimmed baking sheet with paper towels; place tomatoes in a single layer on prepared pan. Sprinkle salt all over both sides of tomatoes. Let stand for 30 minutes. Gently remove large seeds; pat tomato slices dry with paper towels. 2. If preheating is recommended by your air fryer manual, preheat fryer to 375°. 3. In a shallow dish, place flour. In another shallow dish, whisk together bread crumbs, cornmeal mix, cheese, and Creole seasoning. In a medium bowl,…