A Delicious Mother’s Day Dinner

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By Cooking with Paula Deen Magazine

Looking for a meal to make for Mom? Here it is. She’ll be beaming with pride as you serve this special feast especially for her. 

Red Snapper with Ham Hock sauce
Makes 2 servings

2 tablespoons butter, divided
1 1/2 cups chopped onion
1 cup chopped carrot
2 teaspoons minced garlic
6 cups vegetable broth
1 ham hock
6 black peppercorns
4 sprigs thyme
2 (7-ounce) red snapper fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped green onion
1 cup rice, cooked and kept warm

1. In a large stockpot, melt 1 tablespoon butter over medium heat. Add onion, carrots, and garlic; cook for 3 minutes or until vegetables are tender. Add broth, ham hock, peppercorns, and thyme; bring to a simmer, and cook, covered, for 30 minutes. Uncover, and continue cooking for 20 minutes.
2. Strain mixture, discarding solids. Pour the liquid into a small saucepan; bring to a simmer over medium-low heat, and cook until reduced by half, about 12 minutes; set aside.
3. Sprinkle fish fillets evenly with salt and peppers.
4. In a large skillet, melt remaining 1 tablespoon butter and olive oil together over medium-high heat. Add fish, and cook for 2 minutes per side or until lightly browned. Add reserved sauce, and simmer for 3 minutes; remove fish from pan, and keep warm. Add green onion to the pan, and continue simmering for 2 minutes longer.
4. Place fish over rice, and spoon sauce over fish. Serve immediately.

Note: If red snapper is not available, substitute tilapia.

Truffled Creamer Potato Salad
Makes 2 servings

2 1/2 cups small creamer potatoes
3 tablespoons chopped chives
2 tablespoons sour cream
2 teaspoons black truffle oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1. In a large saucepan, combine potatoes and water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer for about 6 minutes, or until potatoes are tender. Drain, and cool slightly.
2. Cut potatoes in half; place in a medium bowl. Add chives, sour cream, truffle oil, salt, and pepper, tossing gently to coat. Serve warm.

Spinach and Mushrooms
Makes 2 servings

1 teaspoon butter
1 teaspoon extra-virgin olive oil
1 cup sliced baby portobello mushrooms
1/2 cup thinly sliced leek
1 teaspoon minced garlic
1/4 cup vegetable broth
1 tablespoon heavy whipping cream
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups fresh baby spinach
1/4 cup grated Parmesan cheese

1. In a large skillet, melt butter and olive oil together over medium-high heat. Add mushrooms, and cook for 3 to 4 minutes or until they begin to soften. Add leeks and garlic, and cook for 3 minutes or until tender. Add broth, cream, lemon juice, and salt; cook for 2 minutes. Add spinach, and cook, stirring frequently, until spinach is wilted, about 2 minutes. Add cheese, stirring until combined. Serve immediately. 

imageToasted Pound Cake with Blueberry Coulis
Makes 2 servings

2 (1-inch-thick slices) prepared vanilla pound cake
1 (4.4-ounce) container fresh blueberries
2 tablespoons sugar
2 tablespoons water
2 (1/4-inch-thick) slices fresh pineapple
2/3 cup frozen whipped topping, thawed
6 fresh strawberries, sliced

1. Preheat oven to 350°.
2. Place cake slices on a baking sheet, and bake for 10 minutes. 
3 In a small saucepan, combine blueberries, sugar, and 2 tablespoons water. Cook over medium heat for 3 minutes or until sauce reduces and thickens.
4. Place cake slices in serving dishes, and top with blueberry sauce, pineapple, whipped topping, and strawberries; serve immediately.

Content provided by Cooking With Paula Deen/Hoffman Media.

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Paula Deen
Paula Deen
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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm