New Cinco de Mayo Recipes!

Mexican Fruit Sangria
Sangria is a traditional Spanish drink that combines wine with fruit and a little sugar. This Mexican version is a similar fruity concoction but has a higher level of alcohol, which makes it great for pairing with spicy foods. Rioja is a great wine when making sangria, as the wine will be the most prominent flavor.

Ingredients:
2 bottles of red wine (recommended: Rioja)
2 cups brandy
1 cup fresh orange juice
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 apple, cored, and cut into thin wedges
1 pear, cored, and cut into thin wedges
1 (750-ml) bottle club soda, chilled
Ice
Brown sugar or granulated sugar (for rim glasses)

Directions:
Combine the wine, brandy, juice, and fruit in a large container or glass pitcher. Cover and chill completely, 1 to 2 hours or overnight.
Add soda to mixture when ready to serve. Using a little lime juice, give the glasses a nice brown-sugar or granulated sugar rim.
Serve with ice and enjoy!

Mango, Jicama, and Cucumber Salad
A nice change from the standard green salad. This salad has a fresh crunch and spicy kick. This refreshing side dish incorporates chopped mango, jicama, cucumber, freshly squeezed lime juice and a dash of salt and spice. The longer the salad sits, the more flavorful it becomes. A perfect complement to any dish on a sunny day.

Ingredients:
2-3 tablespoons lime juice
1/8 teaspoon chile powder
2 yellow small mangos, peeled and cut into ½ inch cubes
2 red/green mangos, peeled and cut into ½ inch cubes
1 medium cucumber, peeled, seeded, and cut into ½ inch cubes
1 medium jicama, peeled and cut into ½ inch cubes dash of cayenne pepper
Salt to taste

Directions:
In a mixing bowl, combine the mango, jicama, cucumbers, cayenne, lime juice, chile powder, and salt.
Toss well, cover and refrigerate for at least 1 hour before serving.

Chicken Tinga
Serves 10

Chicken Tinga is a tasty and simple way to prepare chicken and worthy of a special occasion. It is perfect for a tostada buffet, where guests can create their own mountain of goodness. Sprinkle this juicy shredded chicken that is delicately marinated in a spicy sauce with your choice of toppings; your guests will crave the smoky flavor that lingers on their palate stemming from the chipotle chiles in adobo sauce. My dear friend Cesi taught me this dish and it delivers big authentic Mexican flavor.

Ingredients:
1 large tomato, quartered
4 large tomatoes, chopped
2 onions, quartered
3 onions, chopped
2 garlic cloves, chopped
1 7 ounce can of chipotle peppers in adobo sauce
4 teaspoons of salt, more or less to taste
2 pounds skinless/boneless chicken breast
6 cups of water
1/4 cup of corn oil

Toppings:
Corn Tostadas, freshly made or store bought
Iceberg lettuce, finely sliced (optional)
Avocado, pitted, peeled and sliced
Mexican Cream or Sour Cream
Queso Fresco or Cotija, crumbled
Salsa of your choice (optional)
Radishes, sliced (optional)

Directions:
In a medium sized pot: place chicken, 6 cups of water, 2 teaspoons of salt, 1 garlic clove, and 2 quarters of an onion. Cover and simmer for about 30 minutes on medium to high heat. Reserve the stock. Allow the chicken to cool and then shred it.

In a blender add the remainder of the quartered onion and 1 tomato, a can of chipotle peppers in adobo sauce, 2 teaspoons of salt and 1 chopped garlic clove, and enough chicken broth to fill the blender half way and blend until smooth.

Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, for about 5 to 6 minutes. Then add chopped tomato and cook for an additional 10 minutes. Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer covered for 10 minutes. Add salt to taste. 

In heavy skillet heat one-quarter inch oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or till crisp and golden. Drain on paper towels. Keep warm in foil in 250 degrees oven. Store bought tostadas can also be used.

Tostadas:
To assemble each tostada, place a warm tortilla on serving plate; spoon on Chicken Tinga, then lettuce (optional), 1 or 2 slices of ripe avocado and crumbed queso fresco and Mexican Cream or sour cream. Drizzle with your favorite homemade salsa to taste.

More Cinco de Mayo Recipes:
Chilorios, My Cinco de Mayo Favorite
Piggies
Mexican White Rice with Fried Plantains
Crispy Fried Tacos with Salsa Verde

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My mom, Sandra, and mawmaw, Patsy, are coming to Savannah this year for Mother’s Day and I’m so excited! While they are visiting, Paula wants to host a Mother’s Day luncheon for them. She asked me to help her set the table and this is what I’ve been working on…full of glamour, history and the charm I know all the attendees will love. The extra sparkly extravagance of the vintage brooches I used add a special touch which Paula, my mom and mawmaw all deserve. Happy Mother’s Day to all the Mom’s reading this. To my own very special mom whose baton I first twirled…I love you. 

Here are the ingredients I used:

China: The China I borrowed from the butler’s pantry of my colleague, Libbie Summers. It’s perfect for this table. A very feminine baby blue and pink floral pattern from the 1960’s with a 24k gold rim. She paid $50 for thirty two pieces at an auction in Atlanta. We really all have the “collector’s fever” here! How could she say no? To make each place setting shine, I added a vintage brooch attached to each white linen napkin. These brooches are a Mother’s Day gift to each guest from Paula.

Take Away Tip: I am in love with this place card idea! It is fabulous and so easy to do. I took a piece of card stock and attached a photo of each guest’s mother to the front. The one you see in this photo is Paula’s mom. To keep the card upright, I punched a hole in the top and threaded a rose with a long stem through the hole so it touches the table where a small ball of gum paste kept it in place. Of course, I covered the gum paste with a rose petal so no one could see!

Linens: Believe it or not, the light pink table cloth is a linen drapery panel Paula had in her linen closet. For the life of me I have no idea where or when she ever had it hanging. Who has one drapery panel? Only Paula! Well, I’m glad she did because it fit perfectly on the dining table and added that faint pink color that always enhances a mature woman’s natural good looks. Jamie Cribbs, Paula’s hairstylist, told me he knows a woman here in Savannah who only uses pink lightbulbs in all the lamps in her home…she says it makes her look younger! I need to think about getting a few of those. Think they will make me look skinny too?

Florals/Centerpiece: I did a very simple arrangement using varying shades of sweetheart roses. Champagne colored, “blush” (in honor of Shelby of course) and pink with a hint of lavender. A simple arrangement tucked into Paula’s gorgeous vintage cut cranberry glass vase. I surrounded the foot of the vase and center of the table with pearls. I just love this look. It looks so extravagant, but it was really just pennies. The pearls are long strands I once used on a Victorian Christmas tree I decorated for Paula’s magazine. I purchased them at my local crafts store. I think they look charming here.To add a final layer to the centerpiece, I tucked some of Paula’s vintage brooch collection into the pearls. Simple and stunning.

Flatware/Glassware: The flatware is vintage and Paula’s own…nothing really matches, and I love that about it. The glassware is also Paula’s own. Old etched glass wine glasses juxtaposed with light blue hobnail sherbet glasses. Never be afraid to mix and match glassware and flatware when you set a table.

Pastry Tips and Perfect Swirls

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Have you ever wondered how bakeries make those perfect pretty swirls on top their cupcakes? Or how the swirls look so unique and different from each other? Well the test kitchen has baked up a big batch of cupcakes and set out to find our favorite swirls. See our picks for our favorite pastry tips below!

Here’s how the swirl looks when using the open star tip:

We found that the large open star tip makes the classic cupcake swirl. It almost looks like the top to an ice cream cone! If you’re feeling adventurous, the smaller open star tips can be used to create delicate star and shell borders on cakes and confections.

Here’s our swirl effect when using the open round tip:

This is a great tip to use for a smooth and elegant swirl. We also use an open round tip for border dots and decorations.

Now for a fun swirl! The large flower drop tip:

This fun tip makes a flowery and whimsical swirl on top of a cupcake, almost like a flower petal. The smaller tips are used to make different flowers borders and intricate blooms on cakes.

We love the effect that the closed star tip makes on the swirls:

This tip has more tins than the open star tip, and the tins arch in towards the center. It creates a more sophisticated swirl with deeper and exaggerated grooves and ridges. The smaller tips can be used for intricate rosette borders.

Now that you know which pastry tips to use, here are some more tips on making that perfect swirl!

The “Classic Cupcake Swirl” starts with a nice steady even pressure. Pipe from 12 o’clock all the way around to 11 o’clock before you go up a tier and pipe again all the way around. After a few turns you’ll create a tiered tower of frosting.  Pull up once you reach the top for that pretty finishing touch. The bigger the tip, the easier it is for a beginner.

You’ll need a trustworthy cupcake and frosting recipe. We adore our friend Cheryl’s old-fashioned cupcake recipe from Back in the Day bakery. We found that cream cheese icings, while easy and delicious, are not great for piping. We preferred a basic butter cream.

Be sure to completely cool your cupcakes before frosting. If not, the residual heat will melt the frosting.
 
Pick out some cute cupcake liners to bake the cupcakes in. They add that little something extra.

We found that we liked to use gel food coloring in the frosting for the most vibrant colors. Luckily they’re now available in most groceries stores.

You’ll need a piping bag. You can either buy them at your craft store or you can use a large plastic zip top bag if in a pinch by cutting a small hole in the corner of the bag.

To fill the pastry bag, place your tip inside the pastry bag and drop through to the opening and secure. Place the pastry bag inside a tall glass to hold it steady. Fold down the bag over the glass then spoon in your frosting. Unfold the bag and twist the top and press the frosting firmly down to the tip. This ensures that no air bubbles will be trapped and ruin your swirl.

Now get going and start frostings! Decorating is so much fun that eating the sweet treats is just icing on the cupcakes.

So tell us, which swirl is your favorite?

Recipes for a Cinco de Mayo Party

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Hola amigos! In honor of Cinco de Mayo this weekend, Paula’s test kitchen wanted to round up our top five recipes to help you create a little fiesta of your own at home. Every year in both the United States and Mexico, May 5th is a day to celebrate Mexican pride and heritage, and what a better way to do it than with some festive recipes and drinks? (Though, it’s not a secret that here in the Test Kitchen we don’t need much of a reason to celebrate with food!)

1. Chili con Queso Dip
Here’s an incredibly simple recipe that tastes like a million bucks! Don’t take our word for it, grab a tortilla chip and take a dip. Go ahead and crack open a cold one, too.

2. Mexican Shrimp and Grits
If you’re looking for something to set on the dinner table to celebrate with fresh, we recommend whipping up some shrimp and grits with a little south-of-the-border inspiration.

3. Dee Dee’s Home Run Chicken
Deidre Pujols shared this recipe with Paula on her show, and Paula has been in love ever since. It’s got really authentic flavors, and everyone will be begging for seconds!

4. Simple Perfect Enchiladas
This one dish wonder is fanastic for your Cinco de Mayo celebration. Red sauce, green onions, cilantro, chicken and cheese create a wonderfully savory dish that you can enjoy now or reheat for lunch the next day.

5. Five Layer Taco Dip
Got company? Treat them to one of our favorite taco dips ever to grace our taste buds. With a homemade taco seasoning that will send you over the moon, we guarantee you can’t go wrong! Did we say it’s ready in only about 30 minutes?

Spring Sweets

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  Yogurt Pops

                 

  A kid-friendly recipe that you can enjoy sitting on a porch swing, or even on the go.

               

           

         

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  The Lady’s Peach Shortcake

                 

  You’ll want to serve these precious shortcakes at all of your spring brunches or just as a heavenly snack.

               

           

         

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  Strawberry Banana Ice Pops

                 

  Another cool treat to brighten a fresh spring day.

               

           

         

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  Sour Cream Pound Cake

                 

  This classic Southern sour cream pound cake recipe should be a staple in everyone’s kitchen.

               

           

         

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  Southern Tea Cakes

                 

  Bring these tea cakes for an afternoon spent by the pool, or to a luncheon with your girlfriends.

               

           

         

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  Orange Coffee Cake

                 

  The sunny flavors of this orange coffee cake will surely have you smiling!

               

           

         

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  Orange Brownies

                 

  A finger-lickin’ good brownie recipe with a citrus twist.

               

           

         

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  Old-Fashioned Cupcakes

                 

  A finger-lickin’ good brownie recipe with a citrus twist.

               

           

         

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  Fresh Fruit Salad with Creamy Custard

                 

  You’ll enjoy savoring this light fruit salad recipe with a fresh creamy custard.

               

           

         

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  Toffee Gooey Butter Cake

                 

  Paula’s classic gooey butter cake recipe with a sweet toffee twist!

               

           

Spice Shelf: Cinnamon

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For thousands of years cinnamon has been popular for its unique flavor and medicinal properties. Even though it has been known to lower cholesterol, regulate blood sugar, prevent cancer, and give relief for arthritis, we love it because it has a sweet and subtly spicy flavor that can’t be beat!

Selecting:

Cinnamon is available in either stick or ground form.

When buying cinnamon, it is important to know that there are actually two different spices sold in our stores, without distinction, as “Cinnamon”. Ceylon cinnamon, known as “true cinnamon,” is more difficult to find and often more expensive. The cinnamon we typically find in grocery stores is actually Cassia (also known as Indonesian cinnamon or Chinese cinnamon). Cassia and Ceylon, although they belong to the same family and genus, come from two different plants.

Even for an advanced palate, it can be difficult to tell the difference between Cassia and true cinnamon, which is more sweet and delicate. If you’re buying in ground form and want to be sure which spice you’re buying, purchase cinnamon products that identify the source of their cinnamon; you may have to visit a specialty spice shop. If you’re buying in stick form, look down the barrel of the stick. Ceylon cinnamon will consist of multiple thin layers of bark stacked together, while Cassia will be one solid, thick piece of bark.

Want an easier rule of thumb? If you find yourself saying, “Golly, this is expensive cinnamon!” then it’s probably true cinnamon.

Storing:

Cinnamon, like most other spices, should be sealed tightly in a glass container in a cool, dark, dry place. The sticks can be stored for longer (about 1 year), while the powdered form has a shorter shelf life (about 6 months). The shelf life of cinnamon can be extended if it is stored in the refrigerator.

Preparing:

If you want to buy cinnamon in stick form (for a longer shelf life), use a coffee grinder to grind it for recipes that call for ground cinnamon. We don’t recommend using the same coffee grinder for spices and coffee but if you only have one grinder on hand, grind up a piece of bread between coffee and cinnamon, it will help soak of the flavor and clean the grinder between uses.

Using:

We’ve got a slew of cinnamon snacks, entrees, and desserts! Here are some of our favorites.

Snacks
Green Tomato Chutney
Lip Smackin’ Trail Mix
Rhubarb Refrigerator Pickles
Brie En Croute

Entrees
Slow Cooker Apple Onion Soup with Cinnamon Cheese Toast
Smokey Apply Cinnamon Meatloaf
Jerk Shrimp Kebabs
Jerk Wontons with Caribbean Salsa
Pork Tenderloin with Root Vegetables
Apple and Grilled Chicken Pizza
Caramelized Pork Loin

Desserts
Cinnamon Roll Milkshake
Mom’s Apple Pie
Chocolate Chip Zucchini Bread
Orange Spiced Chai
Ginger Cookies

Cooking with Fresh Herbs

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If using fresh herbs isn’t part of your kitchen arsenal and cooking secrets, this spring is a perfect time to start!  As the weather warms, some of the most delicious herbs are coming into season.

Herbs are a wonderful way to add healthy flavor and vibrancy to any dish.  If you are trying to cut down on salt or add some nonfat flavor to your food, fresh herbs are just what you need.  A great way to boost the flavor of a sauce or salad!

Paula’s test kitchen has come up with some tips for storing and cooking with herbs to make your life a little easier and much more flavorful.

Storing:
1. Spring herbs such as tarragon, dill, parsley, mint and basil are a bit more fragile with thin leaves, compared to heartier herbs such as sage, rosemary, and thyme. They need to be treated with care!

2. Buy only the freshest smelling and brightest colored herbs.

3. Trim the ends and put the bunch in a jar of cold water, cover loosely with plastic wrap and refrigerate.

4. Or wrap the herb bundle in damp paper towel and put in the fridge in a zip lock baggie.

Cooking:
1. Always taste your herbs before adding them to your dish, as flavor and potency can vary.

2. With more fragile herbs such as basil, tarragon, dill, and mint add them in at the end of cooking to preserve their flavor

3. Treat them kindly, snip with scissors or tear with your hands, rough chopping with a knife can bruise the fragile leaves and damage flavor.

4. Heartier woodier herbs like rosemary, thyme and sage are stronger in flavor and need to be chopped well and can withstand longer cooking times

5. Garnish! A sprinkling of herbs on top can make any dish pop on the plate!

Paula grows an abundance of herbs in her home garden, and some of her best cooking is done with herbs that she is able to snip just before adding to the dish.  Try some of Paula’s wonderful recipes celebrating the flavor of springtime herbs:

Lemon Tarragon Chicken Soup
Italian Potatoes
Easy Grilled Vegetables
Mint Iced Tea
Shrimp Scampi with Artichoke and Basil
Compound Butter

So, whether you are following specific recipes or simply sprinkling some basil on baked chicken, make fresh herbs you go to culinary secret of spring!

Easter Brunch

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  Pork Tenderloin with Root Vegetables

                 

  Treat your guests to this savory combination of pork and veggies.

               

           

         

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  Cornbread, Leek and Bacon Pudding

                 

  Celebrate your Sunday with a delicious morning meal! Crumbly cornbread toppled off with our favorite breakfast ingredients!

               

           

         

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  Ham and Chutney Hungry Brothers Biscuits

                 

  Warm and flaky, these biscuits will fly off the table!

               

           

         

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  Paula’s Fried Green Tomato & Egg Hollandaise

                 

  Tasty eggs dripping with hollandaise sauce and a warm green tomato to soak it all up.

               

           

         

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  Asparagus Quiche

                 

  Simple, clean, delicious and great for your spring or Easter brunch.

               

           

         

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  Easy Lamb Meatballs with Cucumber Dill Dipping Sauce

                 

  Add these tasty appetizers to your Easter menu, and take your taste buds to whole new level of, “Yum!”

               

           

         

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  Carrot Souffle

                 

  Impress your loved ones with this Easter-friendly and surprisingly easy to make soufflé.

               

           

         

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  Apple Raisin Muffins

                 

  Partner these sweet raisin-filled muffins with a good cup of morning coffee.

               

           

         

How to Poach an Egg

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You don’t need to be an expert to perfectly poach an egg. Follow these helpful tips to wow your guests!

Getting started:
Fresh eggs are the best for poaching. The fresher the egg, the less likely they’ll spread and you end up with leggy scraggly whites.

Crack your eggs into small ramekins so you have more control when you slip them into the simmering water. Add a few capfuls of white vinegar, and a pinch of salt to the water. The vinegar helps to firm up and set the egg whites so you don’t get those leggy strands of whites. Use a medium sized saucepan that is deep enough to completely cover the eggs in water- a depth of 5 inches will help create a pretty tear dropped poached egg. If you’re making a large batch of poached eggs, use a bigger pot, and a small pot for smaller batches. 

Bring your water up to a very-very light simmer, really almost to the point right before the water starts to simmer. You do not want bubbles breaking through the surface. Use a large spoon to create a whirlpool in the water. Carefully slide your egg into the center of the whirlpool while making sure the yolk does not break. The whirlpool will help to wrap the whites around the yolk making the desired compact tear drop shape of a perfectly poached egg.

Gently stir the water while the egg poaches. Work in small batches so the temperature of the poaching liquid doesn’t lower too much. Cook the egg for about 3 minutes, so the white is set and the yolk is thickened and warm.

Remove the egg from the water with a slotted spoon and drain off on a paper towel. Blot the egg dry and season with salt and pepper. If you’re entertaining, you can make poached eggs ahead of time by just reheating them in barely simmering water for 1 minute.

If you really want to impress the pants of your guests, the final step is watching Jamie Deen’s video on making blender hollandaise.

Now put it all this newly found knowledge together for a match made in food heaven, Paula’s Fried Green Tomato Egg Hollandaise. Yum!

Bake Sale: Hummingbird Cupcakes

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Hummingbird cakes, with their alluring blend of pineapple, banana, and pecan, are a Southern staple – right alongside pineapple upside-down cakes.  These hummingbird upside-down cupcakes take the best elements of each and marry them to create a new dessert that still feels like home.  Rather than standing alone (as in the traditional pineapple upside-down cupcake), the pineapple in these cupcakes is joined by the hummingbird cake’s banana and pecan.  The cupcake itself is a basic brown sugar spice cake with an added touch of cardamom – a nod to a classic spice found in hummingbird cakes. 

Yield: 12 Hummingbird Upside-Down Cupcakes

Note: This recipe must be prepared using silicone cupcake liners.

Topping Ingredients:
½ of a large banana, cut into 12 thin slices
3 ounces finely chopped pineapple
12 pecans, roughly chopped
1/3 cup brown sugar
¼ cup unsalted butter, melted

Cupcake Ingredients:
½ cup brown sugar
¼ cup unsalted butter, room temperature
1 egg
1 teaspoon vanilla extract
1/3 cup full-fat sour cream
¾ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground cardamom
1/3 cup whole milk

Topping Directions:
Place a banana slice in the center of the bottom of each silicone cupcake liner.
Surround each banana with chopped pineapple and pecans, distributing the pineapple and pecans evenly between the 12 liners.
Top the fruit and nuts with brown sugar, evenly distributing the brown sugar between the 12 liners. Top the brown sugar with melted butter, evenly distributing the butter between the 12 liners.
Set aside.

Cupcake Directions:
Preheat oven to 350 F.
In a medium-sized mixing bowl, mix brown sugar and butter until fully combined.
Mix in egg until fully combined.
Mix in vanilla and sour cream until fully combined.
In a separate small mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamom.
Add dry ingredients to the butter/sugar mixture in three additions, mixing after each addition until just combined.
Mix in milk until just combined.
Divide the cupcake batter evenly between the prepared liners.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Cool to room temperature.
Remove cupcakes from liners and turn upside-down prior to serving.

Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen. Why cupcakes? They bring out the kid in us! Visit Stefani at www.cupcakeproject.com.

 

Recipes for Easter

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  Traditional Southern Deviled Eggs

                 

  Paula’s twist on Southern style deviled eggs is one you won’t want to miss.

               

           

         

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  Egg Casserole

                 

  An easy side dish for all of those extra boiled eggs you will have.

               

           

         

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  Honey Mustard and Pecan Coated Lamb Chops

                 

  Paula’s sweet and spicy honey mustard glaze is the perfect base for these delicous lamb chops. The rosemary pecan coating adds the Southern crunch!

               

           

         

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  Minted Lamb

                 

  Mint gives this lamb recipe a fresh and delicious taste.

               

           

         

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  Grilled Rosemary Lamb Chops

                 

  Let this fantastic Easter recipe “Wow” your Sunday supper guests.

               

           

         

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  Herb Crusted Fresh Ham

                 

  For a classic Easter dinner recipe, try this herb-crusted ham.

               

           

         

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  Fresh Ham

                 

  When you add this fresh ham to your recipe box, you’ll be glad you did.

               

           

         

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  Corn and Asparagus Salad

                 

  A fresh side dish salad that is perfect for spring.

               

           

         

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  Ham Salad

                 

  A great leftover recipe that you can use either as a sandwich filling or just by itself for a quick snack.

               

           

         

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  Bunny Cupcakes

                 

  Kids will enjoy making these fun and festive cupcakes.

               

           

         

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  Honey Lemon Carrots

                 

  Add some color to your plate with this bright and flavorful side dish.

               

           

         

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  Grandma Hiers Carrot Cake

                 

  Not just any old carrot cake!

               

           

         

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  Chocolate Covered Potato Eggs

                 

  This sweet treat is almost as fun to eat as it is to make!

               

           

An Easter Filled with Bunnies and Blessings

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Easter has always been a special time for me. When my boys were young, we’d dress up and go to church and then go out to eat a big breakfast. They’d shovel the food in their mouths because they wanted to get home to go through their Easter baskets. I just adore puttin’ together Easter baskets. It’s in my blood. See, my Aunt Peggy and Uncle George owned the Toy Houses in Georgia, and Aunt Peggy made every Easter basket they sold. And they were the most beautiful baskets. Every toy and chocolate bunny was arranged just so. She taught me how to put a basket together like no other—the kind that children never forget.

Back when Michael and I were first dating, Easter was approaching and I remember asking him if his children ever had a beautiful Easter basket. He said, “Well, I always did the best I could—I put a bunch of candy in a basket.” I decided then and there that I was going make Michelle and Anthony, who were 16 and 19 at the time, real Easter baskets. As you know, impressing teenagers is no small task. I spent a bloody fortune. But it was so worth it when those kids lit up at the sight of their baskets overflowin’ with a lot more than plain ol’ chocolates and Peeps.

It gets difficult trying to outdo myself every year, but I think this Easter is going to top ‘em all. I’ve already got things picked out for my grandson Jack’s basket. There’s so much, I may need two baskets just to hold it all. And that’s not even the best part. See, I’m fixin’ to surprise him with some real live baby rabbits and chicks! Like all kids, he just loves animals. One of our favorite places to visit is Oatland Island Wildlife Center just down the road. They have all sorts of animals, like wolves, bison and even a cross-eyed possum. But Jack and I like the barnyard best of all. He pets the goats and bunnies and gets a kick out of me tellin’ the turkeys and pigs that I’m gonna cook ‘em up (funny thing is, they seem a little nervous when I come around).  Course, Jack’s parents told me I’m not allowed to give him anything that has a heartbeat, but I’ll keep the bunnies and chicks here in my chicken coop. That way, Jack and I can enjoy those precious little things together.

And of course, you can’t have Easter without an egg hunt. We get dozens of eggs straight from our coop and dye them the most vibrant colors. Oh my gosh, we have egg salad for days. But when you grow tired of that, I have a number of wonderful Easter recipes for you. Try my Boiled Egg Casserole, for a new twist on all of those boiled eggs that you’ll be bound to have. I like to keep my side dishes easy and fresh for Easter, like a true taste of spring, so I usually whip up something like this wonderful Corn and Asparagus Salad. And, just like the egg salad, I aways have leftover ham, which is perfect for my Ham Salad that Michael and I use in sandwiches, or just as a little snack! For dessert, everyone loves my Grandma Hiers Carrot Cake. For me, it’s a reminder of my childhood and how special family gatherings are. It also makes for a pretty focal point on your Easter table!

While I adore all the cooking and egg huntin’ that goes along with Easter, I never lose sight of what Easter is really about. My favorite tradition is going to a sunrise service on Tybee Island. I think the beach is such a spiritual place anyway. You know, standing on the shore under that big sky, you see God in all his grandeur. It makes me feel very small, but my heart feels as big as it ever has.

I hope y’all have an Easter just like mine—one that is chock-full of beautiful baskets, precious bunnies and countless blessings.

Get Easter Essentials from the Paula Deen Store >>>

St. Patrick’s Day Recipes with a Twist

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St. Patrick’s Day is right around the corner, a day full of parades, celebration, Irish heritage, and all things green.  Also called the feast of St. Patrick, this is yet another holiday where the food holds center stage. 

This year Paula Deen’s test kitchen decided to spruce up our St. Patty’s Day menu.  Using the traditional ingredients and Paula’s recipes, we came up with a fantastic menu.  A twist on the traditional that your guests will be sure to love!

The meat is the center point of this delicious meal.  Traditionally it is corned beef, a cured and salted cut of beef that is braised over a long period of time.  Substitute this dish with Paula’s Pot Roast. Braised for hours in a crock-pot, this pot roast is delicious, tender and juicy.

And, now for the sides:  No St. Patrick’s Day dinner is complete without cabbage.  Paula’s country style fried cabbage is the perfect substitution for the blander boiled variety we are used to.  Cooking the cabbage in bacon fat takes the flavor to a whole new level!

We all know the Irish love their potatoes, but who wants plain old boiled potatoes when you can have buttery buttermilk mashed potatoes?  This dish is irresistibly creamy with an added richness from the buttermilk.

Paula’s honey lemon carrots are sweet and tangy, a perfect accompaniment to the rest of your meal.

You’ll definitely need something to sop up all the yumminess from your plate.  Skip the Irish soda bread this year and make a batch of Paula’s garlic cheese biscuits.  Flakey and cheesy, biscuits don’t get better than this!

So now that you have the basic meal down it is time for dessert.  You know Paula, she loves her grits, and she loves them so much she even puts them in dessert.  Her green grits pie is the absolute perfect dessert for St. Patrick’s Day.  Sweet, creamy and bright green it’s an absolute must at your party!  Really impress everyone and make a batch of homemade Irish creme liqueur to wash it all down with.

This St. Patrick’s day, have fun celebrate to your hearts content and fill your belly with Paula’s not so traditional feast!

Perfect Pasta Recipes

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  Garden Full of Goodness Lasagna

                 

  This veggie-loaded lasasgna is packed with mushrooms, carrots, squash, and zucchini. Surely everyone at the table will be asking for seconds!

               

           

         

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  Paula’s Italian Pasta Salad

                 

  A pleasing side dish and easy to make, add this pasta salad to your plate.

               

           

         

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  Tomato Mac and Cheese

                 

  This mac and cheese is a cut above the rest, with just the right amount of cheese and a great mix of tomato.

               

           

         

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  Three Meat Pasta

                 

  Feed even the biggest of bellies with this hearty pasta dish.

               

           

         

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  Confetti Chicken Salad

                 

  Add a pop of color to your main dish with this wonderful side salad, which features a delicious amount of peppers, Italian seasoning, olive oil and rotisserie chicken.

               

           

         

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  Tastes Like Lasagna Soup

                 

  Having a lazy night? This warm soup is a perfect blend of tomatoes, lasagna noodles, ground chuck and cheese.

               

           

 

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  Dora’s Baked Spaghetti

                 

  Invite your friends over for this feast, starring Paula Deen seasonings – this spaghetti is out of this world, y’all.

               

           

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  Walk Away Baked Spaghetti

                 

  With this basic pasta dish, you’ll have time for your family while cooking up an easy Italian night.

               

           

         

The Deen Bros. Lighter Irish Soda Bread

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128 Fewer Calories
4 g Less Fat

Ingredients:
1 cup low-fat buttermilk
1 large egg
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold butter, cut into bits
1/3 cup golden raisins, coarsely chopped
2 teaspoons caraway seeds

Directions:
Preheat the oven to 350°F. Spray an 8-inch round pie plate with nonstick spray.

Whisk together the buttermilk and egg in a medium bowl until blended. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Add the buttermilk mixture, raisins, and caraway seeds to form a soft dough.

Lightly sprinkle a work surface with flour and turn out the dough. With lightly floured hands, knead the dough lightly about 6 or 7 times. Form into an 8-inch round and place in the pie plate. Using a small sharp knife, cut a deep “x” into the dough. Dust the top lightly with flour. Bake until browned and a toothpick inserted in the center comes out clean, 45 – 50 minutes. Remove from the pie plate and cool on a rack. Serve warm or at room temperature.

Servings: 12
Prep Time:  10 min
Cook Time:  50 min
Difficulty: Easy

Per Serving: 140 Cal; 4 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 22 g Carb; 1 g Fiber; 5 g Sugar; 63 mg Calcium; 1 mg Iron; 163 mg Sodium; 27 mg Cholesterol

Original recipe courtesy Paula Deen: Irish Soda Bread
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen

Test Kitchen Tip
To make chopping the raisins or any sticky dried fruit a little easier, lightly spray the knife with nonstick spray. As you chop, the raisins won’t stick to the blade. 

 

Delightful Spring Sippers

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Packed full of sweet flavors, these smoothies offer pure refreshment and a healthful boost of vitamins. Try them for an easy breakfast or as a great afternoon treat. You can’t go wrong with smoothies like these!

HONEYDEW-CUCUMBER MINT SMOOTHIES
Makes about 4 servings

3 cups peeled and cubed honeydew melon
1 cup chopped unpeeled English cucumber
2 tablespoons honey
1 tablespoon chopped fresh mint
1 tablespoon fresh lime juice
2 cups ice cubes
Garnish: sliced cucumber, fresh mint leaves

In the container of a blender, combine melon, cucumber, honey, mint, and lime juice; process until well blended. Add ice cubes, and process until smooth. Garnish each serving with cucumber and mint, if desired. Serve immediately.

STRAWBERRY-BANANA SMOOTHIES
Makes 6 to 8 servings

2 (10-ounce) packages frozen sliced strawberries
1 (11.3-ounce) can strawberry-banana nectar
1 large ripe banana
1 cup vanilla low-fat frozen yogurt
1 cup 1% low-fat milk

In the container of a blender, combine strawberries, nectar, banana, yogurt, and milk. Process until smooth.

SUPER-EASY TROPICAL SMOOTHIES
Makes about 6 servings

1 (16-ounce) package frozen strawberries, mangoes, and peaches
1 (11.3-ounce) can guava nectar
Garnish: fresh strawberries

In the container of a blender, combine frozen fruit and guava nectar; process until smooth. Garnish each serving with a fresh strawberry, if desired. Serve immediately.

For more delicious recipes, subscribe to Cooking with Paula Deen magazine today!

Content provided by Cooking with Paula Deen/Hoffman Media.

 

The Grilled Cheese Gourmet

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Life is about the simple pleasures, and there’s almost nothing simpler than a warm and delicious grilled cheese sandwich. Gooey melted cheese with fun fixings on crispy toasted bread…what else could you possibly need? Here are some simple tips and twists to make your best-grilled cheese ever.

Out of butter?
Yes, this even happens in Paula’s kitchen from time to time. Try Paula’s trusty trick of smearing the outside of the bread with mayonnaise instead of butter for a delicious and golden brown crust with tang! It makes a perfectly crisp crust every time. You might not even miss the butter. Try it with these Ghostly Grilled Cheeses.

Fun with Flavor
Combine fun flavor combinations like Paula’s favorite Grilled Apple Bacon and Cheddar sandwich with Roasted Onion Mayo. The apples give the sandwich crunch and a sweet delicious flavor while roasted onion mayo adds a creamy zippy smack.

Dip It!
Take a tip from Jamie and cut your grilled cheese into bite size pieces. They make the perfect pairing with soup and are fun to dunk! Go ahead, give these dunkers a whirl.

Savory AND Sweet
Spread the inside of the bread with some jam and add some baby spinach or arugula for an easy twist on a sweet and savory combo that can’t be beat.

Brighten It Up
Add some sliced tomatoes for a brighter flavor. Or go gourmet and spread the inside of the bread with some of Paula’s roasted tomato compound butter for a bright flavor bursting with summery flavors.

Now We’re Shreddin’
Boost your cheesiness factor by using shredded cheese in place of sliced for a sandwich with quicker more evenly melted gooey cheese.

International Grillers
Go global and add deli sliced ham, pickles, and mustard for an amazing Cuban Grilled Cheese.

Final Quick Tips!
For a panini without the press, grill your sandwiches on a cast iron skillet and press with another heavy skillet placed on top.

Now, if you want to keep it simple, remember the basics- good quality bread and cheese and you can’t go wrong!

Did we miss anything? What are some of your secrets for the best-grilled cheese ever?

6 Lunchtime Recipes

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  Fast and Furious Thai Chicken Pizza

                 

  This super speedy pizza is great for dinner in a flash, and even better for lunch the next day.

               

           

         

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  Black Eyed Pea Cake

                 

  Got leftovers and 10 minutes? These black-eyed pea cakes will be the talk of the water cooler at lunchtime.

               

           

         

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  Shrimp Salad Sandwich

                 

  Here’s a Southern classic that’s a snap to prepare, and easy to tote to work.

               

           

         

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  Lobster Rolls

                 

  Hang on tight, because this is a sandwich you’re not going to want to share!

               

           

         

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  Grilled Chicken Pitas

                 

  Go ahead and take a bite out of this incredibly easy to make pita sandwich, with savory chicken and a super simple yogurt sauce.

               

           

         

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  Southwestern Avocado and Black Bean Salad

                 

  Tired of skimpy salads at your desk? Say, “Yeehaw!” to this hearty southwestern salad.

               

           

         

Mother’s Day Menu: Breakfast in Bed

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This Mother’s Day say “I love you,” “I care about you,” and “I appreciate you,” without saying a word. Pamper your loved one by serving up a delicious breakfast in bed!

Perfect Pancakes and Fluffy French Toast
There are many famous rivalries—Wile E. Coyote vs. Road Runner, Red Sox vs. Yankees, Apple vs. Microsoft—but none are more infamous than Pancakes vs. French Toast. Don’t worry, we’re making the decision easy for you, by suggesting recipes so delicious, either one is sure to please! If your honey loves honey, try Honey Whole-Wheat Pancakes with Honey Lime Butter. Tired of traditional? Just add chocolate! Chocolate Chip Pancakes with Cinnamon Cream and Strawberry Chocolate French Toastare subtly sweet, and so delicious. Does she like milk, bittersweet, or dark chocolate? Are her favorite fruits raspberries instead of strawberries? Don’t be afraid to let your mother or wife know you really know them by taking artistic liberties. These little changes can turn a sweet breakfast into an unforgettable gesture.

Extraordinary Eggs
For a scrambled breakfast staple try The Lady’s Perfect Scrambled Eggs. To spruce up the standard scramble, make Eggs in a Nest: crunchy, buttery phyllo dough cups filled with ham-and-cheese-laced scrambled eggs. She doesn’t like ham and cheddar? There are millions of delicious combos: gruyere and mushroom, bacon and swiss, sausage and parmesan… the list goes on. If your loved one is more of a veggie-lover, the Yard Egg Blender Frittata is a must. It’s low maintenance and filled with fresh vegetables!

Grits and Gravy
If you’re southern, you love ‘em both! Buttery Stone-Ground Grits are classic. Hey, why mess with a good thing? Tomato Grits are so cheesy, and the green chilies add a little bite! These grits are baked, so forget constant stirring and babysitting. Creamy Mascarpone Herb Grits are rich, flavorful, and—you guessed it—creamy! As far as gravies go, Milk Gravy is as classic as it comes. Add a little bacon and sausage and you’ve got a Sausage and Bacon Gravy that’s so good your mom will trade the biscuit for a shovel!

Fantastic Fruit
Nothing rounds out a breakfast like tart, sweet, fresh fruit. From a simple Fresh Fruit Salad with Creamy Custard to an impressive Fresh Fruit Tart, anything’s possible! Parfaits are beautiful additions to any breakfast tray. A Berry Parfait with Coconut Granola is sweet and easy. It’s also Jamie Deen’s go-to Mother’s Day treat!

Creamy Coffee
No breakfast is complete without a good ol’ cup of joe (especially if your special lady is a mom on the go)! If she prefers a cold beverage, Icy Coffee Punch, Iced Mocha Frappe, and Mama’s Iced Mocha are perfect, chilly choices. If she prefers her jo hot, make her a Caramel Spice Latte or a Café Au Lait with Chocolate Dipped Spoons, you can make the spoons ahead of time, and they’re a very impressive (and delicious) addition to any coffee beverage that’s served hot.

Seeing Diabetes in a New Light Contest!

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Hey y’all,

Jamie and Bobby, and I have a big announcement to make!

Y’all know I’ve been working hard to live a healthy life; I try to exercise once a day and have redesigned my plate. I’ve been making even more small changes to manage type 2 diabetes and I’m really seeing big results!

But now it’s your turn! I want you to join me and share what kind of healthy changes you’ve been making in your life or what someone you know and care about is doing in their life! Tell me by entering the Seeing Diabetes in a New Light® contest, and I hope to see you in Savannah!

Watch the video to learn more!

Love and best dishes,
Paula

Homemade Energy Bars

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Energy bars are all the rage these days. We count on them on the days when we’re lagging and hungry and dinner is still hours away. We started to think about what an expensive little habit this was becoming- almost as bad as that afternoon latte at the local coffee shop! So try these pick up and go bars, developed just for you, by Paula’s Test Kitchen. They are sweet, delicious, and crunchy. And will hopefully tide you over until dinnertime!

Pick up and Go Bars

2 cups puffed rice cereal
1/2 cup chopped raw almonds
½ cup dried low sugar cranberries
½ cup non-fat dry milk powder
1/4 cup chopped dried apricots
1/2 cup real maple syrup
3 tablespoons light brown sugar
2 tablespoons smooth peanut butter
½ teaspoon kosher salt

Heat oven to 300 degrees and adjust racks to center of oven. Line an 8 x8 baking dish with parchment paper, leaving a 3-inch overhang over the sides to use as handles later. Spray the parchment with non-stick cooking spray.

Add the puffed rice cereal, almonds, cranberries, milk powder, and apricots to a large bowl and toss all together with you r hands.

Add the maple syrup, brown sugar, peanut butter, and salt to a small saucepan and bring to a light simmer, stirring until the peanut butter is dissolved.

Pour the syrup over the cereal mixture and stir all together with a rubber spatula, working quickly. Add the sticky mixture to the prepared baking pan and pat down with the rubber spatula. Place a piece of parchment over the top and press down firmly. This will make slicing easier later on. Remove the parchment from the top after pressing and bake in the middle rack for 25 minutes, until just lightly golden. Cool the bars completely in the pan then slice into 8 bars.

Makes: 8 bars
Prep: 15 minutes
Bake: 25 minutes

Tips:
Don’t use a serrated knife to slice these! We tried and the bars crumbled. So be sure to let cool completely in the pan, then use a sharp knife to firmly slice. Wrap tightly in foil if taking on the go. (We don’t want them falling apart in your purse!)

Have fun with this recipe! You can mix and match ingredients- we’ve found success using different combinations of dried fruits and nuts. If you want it to taste more peanut buttery- just add an extra tablespoon or two.

Nutritional Facts:
Per Serving:
Serving Size: 53g
Calories: 178
Total fat: 5.2g
Total carbohydrates: 31.2g

Party Pleaser: Chili

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  Jamie’s Chili

                 

  Jamie’s favorite! This recipe is a Deen family tradition, and will be in your family too.

               

           

         

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  Cornmeal Waffles with Spicy Chili

                 

  Waffles and chili?! Bring a smile to your guests’ faces with this unique twist.

               

           

         

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  Chili in a Biscuit Bowl

                 

  Craving comfort food? This chili will do the trick, especially on a cool Sunday afternoon!

               

           

         

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  Chili Dogs

                 

  Having a cookout? Indulge with this “Texas style” dog, it’s full of ground chuck, sausage and a savory of spices.

               

           

         

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  Sweet Potato Chili Cakes with Cilantro Lime Sauce

                 

  Give a spicy kick to your day; prepare these portable cakes with a mix of chili powder, cumin, black pepper and fresh cilantro.

               

           

         

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  Chili Con Queso Dip

                 

  A cheese lover’s delight, bring this to any party; your bowl will be wiped clean!

               

           

         

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  Chicken Chili Stew

                 

  Get snug as a bug with this comforting stew, featuring chicken and veggies.

               

           

         

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  Speedy Veggie Chili

                 

  No need for that meat! Looking for a vegetarian take on chili?  These hearty veggies will definitely keep you satisfied.

               

           

         

What’s in Season: Fennel

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Fennel may not be the most common ingredient in Paula’s kitchen, but we love it for its crisp texture and strong, refreshing flavor.  Sometimes fennel is a hard sell; comparing it to licorice won’t make every kid eat it.  But it’s in season through early spring, so give it a try! 

Fun with Fennel!
Fennel is a Mediterranean vegetable and a member of the parsley family.  Like parsley, it pairs well with soups, tomatoes, leafy greens, citrus, meats, fish, and potatoes, especially when sausage or bacon is involved, as in our Roasted Fingerlings.  Restaurants often prepare it with pork, seafood, as a side, or in an Italian-style salad with things like orange segments, olives, or kale.  Fennel seed is also a popular ingredient, used regularly in pork sausage, to complement the salty, smoky overtones.  If you’re not sure about the taste of fennel, start out with a recipe that uses fennel seed, such as Quick Spicy Collards,The Lady’s Bouillabaisse, or Lighter Stuffed Turkey Breast. 

How to Choose
All parts of the fennel plant are edible, including the stalks and delicate fronds, though usually these are reserved for soup stocks and garnishes. Fennel is packed with vitamin C and has been used to remedy bad breath and digestion.  There are many kinds of cultivated and wild fennel (and many poisonous look-alikes), though most American grocers carry what is known as bulb fennel.  Look for firm bulbs with green and white coloring, without splitting and brown bruising.  Fronds can be a good indicator of freshness, so try to find spritely, dark green or sometimes purplish ones that haven’t started to shrivel or turn color.  Bulbs keep best for 3-5 days wrapped in plastic and refrigerated. 

Try It Out
Fennel’s sturdy bulbs lend themselves well to a variety of basic techniques, such as sautéing, roasting, braising in a white wine-chicken-broth base, or grilling.  For grilling, slice lengthwise, leaving some of the root end and core on, so the pieces remain intact.  Try it as part of a medley using our vegetable grilling guide!  Or eat it raw by slicing very thinly on the mandoline, and enjoy the refreshing crunch as a salad ingredient.  It looks fancy, but you can do this ahead by holding the sliced fennel in cold water, so that it retains its minty green colors and crispness.

Want more?  Try these delicious recipes:
Bubba’s Crab Stew
This stew shortcuts your typical seafood “mirepoix” (vegetable base with celery, onion, and fennel—all cooked in butter) by simply putting all the vegetables in the food processor, so you’ll have your meal ready in less than 30 minutes!

John’s Busters and Grits
This guest chef recipe uses a traditional combination of fennel and vermouth with herbs for a mouth-watering crab pan sauce.

Spice-Rubbed Shell Steaks
Our tasty steaks with a garlic and spice dry rub served with sautéed red pepper, fennel, and onion, topped with basil…

 

 

The Deen Bros. Lighter Mocha-Filled Eclairs

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291 Fewer Calories
12 g Less Fat

Ingredients:
Cream Puff Dough:
1 cup water
1/4 cup (1/2 stick) unsalted butter
Pinch salt
1 cup all-purpose flour
2 large eggs
1 egg white

Filling:
1/4 cup granulated sugar
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa powder
2 teaspoons instant espresso coffee powder
Pinch salt
1 1/2 cups fat-free milk
1 large egg
1/4 cup dark chocolate chips
1 teaspoon vanilla extract
1/4 cup frozen thawed fat-free whipped topping
Confectioners’ sugar for dusting

Directions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

To make the cream puff dough, bring the water, butter,  and salt to a boil in a medium saucepan. Stir in the flour all at once, and cook, stirring constantly with a wooden spoon, until the dough begins to pull away from the sides of the pan, about 2 minutes. Remove from the heat. Stir in the eggs and egg white, one at a time, beating well after each addition, until the dough is smooth and shiny. After each egg is added, the dough will separate, but with continued beating, it will stiffen and become smooth.

Spoon the dough into a pastry bag fitted with a large plain tip. Pipe the dough onto the baking sheet into twelve 3-inch strips, spacing the eclairs about 1-inch apart. Bake until golden, 30 – 35 minutes. Let cool on the baking sheet about 5 minutes. With a serrated knife, split the eclairs in half lengthwise. With your fingers, pull out some of the soft dough from the centers. Transfer the eclairs to a wire rack to cool completely.

To make the filling, whisk together the granulated sugar, flour, cocoa powder, espresso powder, and salt in a medium saucepan. Whisk in the milk and egg and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon, about 5 minutes. Do not boil or the mixture may curdle. Remove from the heat and stir in the chocolate chips and vanilla. Scrape the filling into a medium bowl. Place a piece of plastic wrap onto the surface to prevent a skin from forming; refrigerate until the custard is cooled completely, about 40 minutes. Gently fold in the whipped topping.

Spoon about 2 tablespoons of the filling onto the bottom half of each shell. Replace tops and dust with confectioners’ sugar. Serve at once or within 2 hours.

Servings: 12
Prep Time:  1 hour
Cook Time: 45 minutes
Difficulty: Medium

Per Serving: 154 Cal; 5 g Protein; 7 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 19 g Carb; 1 g Fiber; 7 g Sugar; 59 mg Calcium; 1 mg Iron; 73 mg Sodium; 69 mg Cholesterol
Original recipe courtesy Paula Deen:  Mini Chocolate Eclairs
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen

Original Nutrition:
Per Serving: 445 Cal; 8 g Protein; 19 g Tot Fat; 10 g Sat Fat; 5 g Mono Fat; 63 g Carb; 1 g Fiber; 49 g Sugar; 103 mg Calcium; 1 mg Iron; 235 mg Sodium; 186 mg Cholesterol

Compound Butters 101

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To say we’re wild about butter here in Paula’s Test Kitchen is an understatement. There’s nothing like a big dollop of creamy butter topped on a sweet potato, smeared on a warm biscuit, or slathered on corn on the cob. So why not kick it up a notch and give compound butters a spin?
 
Compound butter is simply softened butter with different ingredients added in. It’s quick and simple to make but adds an intense flavor boost to plain grilled chicken or steak.
Check out a few of our favorites below:

Simple Herb Butter:
Stir in fresh chopped herbs, like rosemary and thyme, and a bit of lemon zest into the butter. This compound butter is perfection when topped on simple grilled chicken or fish.

Try it on:
Baked tilapia

Roasted Tomato Butter:
Toss grape tomatoes with olive oil and salt and pepper and roast for 15 to 20 minutes, until bursting with juicy flavor. Cool down then fold into softened butter along with a few teaspoons of chopped herbs for an intense flavorful punch. We love this one swirled into creamy grits or rice.

Try it on:
Shrimp and Grits

Berry Butter:
Add berries to a food processor and pulse with butter for a pretty butter that’s delish on toasted bread.

Try it on:
Basic bread

Quick Tips!
You can also shape the butter into a log by transferring to a sheet of plastic wrap, rolling it up, and twisting the ends to seal. You can freeze this butter for up to a year and just slice off a piece as you need it.

Spice Shelf: Cumin

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Cumin is most well known for its presence in Indian, Mexican, Asian, North African, Middle Eastern, and Latin American dishes. It is one of the most popular spices, second only to black pepper. If you’ve only even used cumin in a curry, don’t worry; we’re here to demystify this nutty, peppery spice.

Selection & Storage

Cumin generally comes in three colors: Amber/brown (most common), black, and white. White seeds are generally interchangeable with amber, but black is more peppery and complex.

You can buy cumin in either seed or ground form. If you have the tools to grind your own spices (a mortar and pestle, or a coffee grinder specifically reserved for grinding spices), it’s better to buy cumin whole. Cumin seeds will stay fresh for about a year, while ground cumin has a shelf life of about 6 months. Cumin keeps best in a tightly lidded glass jar, stored in a cool, dark, dry place. To test for freshness, just use your sniffer! If it still smells fragrant, you’re good to go!

History

Historically, a lot of cumin’s popularity was due to the fact that, because it tastes peppery, it could be used as a (much cheaper) substitute for black pepper, which used to be quite expensive. And even though it packs a punch of flavor, cumin was (and is!) known for its medicinal benefits, too. It is an excellent source of iron, aides in good digestion, boosts the immune system, and has anti-carcinogenic properties.

Tips/Tricks

Toasting your spices, especially in seed form, before adding them to your recipe provides a more blended flavor. Especially when spices are being added to a curry, soup, or stew, they can have an unpleasant “raw” flavor unless toasted first.

If you don’t have a mortar and pestle, seeded spices like cumin, coriander, and peppercorns can be cracked using a garlic press.

If you’re thinking to yourself, “which of my dishes could use a dash of cumin?” a good rule of thumb is to follow black pepper; if it goes well with black pepper, chances are it’ll pair perfectly with cumin. Some safe choices, if you want to test the cumin-spiced waters, are beans, chicken, fish, pork, potatoes, rice, and eggs.

Robust Recommendations

Turkey and Black Bean Ziti
Warm Mexican Crab Dip
Bobby’s Lighter Spicy Cheese Straws
Sweet and Spicy Coleslaw
Peppery Coleslaw with Orange Chili Vinaigrette
Creamy Chicken Rollups
Mini Cranberry Meatballs
Creamy Scallion Dip
Banana Coconut Soup

 

 

Grab and Go Smoothie Recipes

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Good Morning Green Smoothie

 

This smoothie may look different, but it tastes wonderful. Head in the right direction with one of Paula’s favorites, take this to work or have it after a good workout!

 

Piña Colada

You’ll love sipping on this tropical smoothie. No matter what season, the feeling of summer will come to you.

 

Tropical Fruit Smoothie

A blend of papaya, pineapple and mango with a little honey and vanilla! This frosty treat packs a tasty fruit punch!

 

 

 

Jack’s Favorite Smoothie

This has Paula’s grandson Jack’s stamp of approval, and your kids will love it too.

 

 

Peachy Ginger Smoothie

Smooth peach and invigorating ginger come together in one heck of a blended beverage!

 

 

 

Peach Smoothie

Simple to make, and so refreshing. Need we say more?

 

 

Peach Ice Cubes

What to do with that extra mixture?  Try something different. Use your peachy blend along with other ingredients and turn it into ice cubes. Save them for other drinks or cocktails!

       

 

Recipes for St. Patty’s

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  Irish Coffee Brownie Cupcakes

                 

  St. Patrick’s Day will never be the same with these Irish Brownie Cupcakes!

               

           

         

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  Homemade Irish Creme Liqueur

                 

  A smooth drink that also makes a great gift.

               

           

         

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  Colcannon

                 

  An Irish potato salad that will keep you coming back for seconds.

               

           

         

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  Irish Soda Bread and Eggs

                 

  An authentic recipe that tastes like Ireland.

               

           

         

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  Country Style Fried Cabbage

                 

  A fast and delicious side dish to your St. Patrick’s Day corned beef recipes.

               

           

         

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  Easy Corned Beef and Cabbage

                 

  This traditional recipe may steal the show on your St. Patrick’s Day.

               

           

Wearin’ the Green

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When Savannah’s fountains run green, the Azaleas begin to bloom and those darlin’ little Girl Scouts start selling their famous cookies on just about every square, I know that St. Patrick’s Day is just around the corner. You can’t miss it. It’s the second largest St. Patrick’s Day celebration in the world and one of my most favorite parades. Running nearly every year for the past 187 years, the parade hosts floats and marching bands from all over the country, but my favorite part is when the honorable men and women of our Armed Forces march through. Seeing those brave soldiers back home always brings the crowd to their feet—and makes the tiny hairs on my arms stand at attention. Women slap on thick layers of red lipstick and run out, planting kisses on the soldier’s cheeks as they march by without missing a step.

But St. Patrick’s Day in Savannah is hardly a one-day affair. No sir, down here we set aside a couple of weeks for some proper Celtic celebratin’. From rugby in the parks and a running race around the squares to family-friendly festivals and revelry on River Street, the city runs the gamut. And I suppose the word has gotten out: this year we expect some 300,000 visitors from around the world to come looking for a taste of Savannah’s St. Paddy’s Day spirit. And I always aim to give them what they came for by offering up an irresistible traditional Irish menu.

There are a couple of traditional dishes that you simply must have on an Irish menu, whether you’re bringing a dish to a parade potluck or you’re enjoying a themed party with some friends and family in the quiet comforts of your home. For me, Corned Beef and Cabbage always tops the list—it’s as important as the turkey is to Thanksgiving. And I have a recipe that’s so simple and quick, you can have an authentic supper ready in no time—30 minutes to be exact!

“Colcannon,” or Irish Potato Salad, is another quick and easy must-have on the table. And y’all have to have a sturdy loaf of Irish Soda Bread to sop up what’s left behind. I also recommend rounding out your supper with my Guinness Chocolate Cake. Now I’m not much of a beer drinker y’all, but the rich brew instantly elevates this cake to Grand Marshall status.

But nothing, nothing, holds a four-leaf clover to my Creamiest Mac and Cheese. It’s like a pot o’ gold at the end of the rainbow—and every bit as rich. And the best part is you don’t have to exhaust yourself chasing some pesky little Leprechaun just to find it. You can make it faster than two shakes of a lamb’s tail and you probably already have all the fixing’s in your pantry.

Good food and celebration go hand-in-hand, but I’ve never believed in exhausting yourself in the kitchen while your guests feast in the next room. The festive food I’m sharing with y’all is not only delicious, it’ll leave you ample time to search for shamrocks and throw back some green beer or green grits—whatever suits your fancy. Erin Go Bragh, y’all!

Prepare a St. Patrick’s Day Feast!

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Eating, drinking, parades, and shamrocks are often the images that come to mind when we think of Saint Patrick’s Day.  Originally a Christian holiday celebrating the Irish patron Saint Patrick, it has widely become a more secular day honoring Irish heritage and culture.  Whether you are Irish or not most of us have taken part in some St. Patrick’s Day festivities over the years.

Saint Patrick’s Day is a wonderful time to enjoy some delicious traditional Irish fare, cuisine that’s not on the menu everyday.  This St. Patty’s Day why not put on your green sweater, invite some friends over and celebrate the right way with some fantastic Irish recipes from Pauladeen.com!
St Patrick’s Day wouldn’t be complete without corn beef and cabbage.  Interestingly, this dish comes more from Irish American immigrants than from the country of Ireland.  Paula Deen’s easy corn beef and cabbage uses canned corn beef, which greatly reduces cooking time.  With only four ingredients and a huge amount of flavor you can whip this dish up in no time.

You would be hard pressed to find an Irish recipe that doesn’t have potatoes in it.  The “roots” of the potato go far back in the history of Irish food, once relied on as a staple in their diets.  Paula Deen’s Irish Potato Salad (colcannon) speaks true to this traditional food.  The kale and cabbage add an exciting new flavor and lots of nutrients to this classic dish.  Perfect as a side with your corn beef.

For most people making bread is a scary and daunting prospect, recipes filled with confusing instructions for proofing, kneading and rising.  Who has time for all that?  Irish Soda bread is a delicious homemade “quick” bread that is so simple to make, you won’t believe it, without all those time consuming steps.  The caraway seeds give it a distinct flavor and the raisins a sweet bite.  The perfect vehicle for slopping up some of the extra sauce from your corn beef and cabbage.

What is a celebration without dessert and what is St. Patrick’s Day without some stout beer?  Wow your friends and family this year with Paula’s flourless chocolate Guinness cake.  Rich and decedent this chocolate cake will be the ultimate finish to your feast.  The Guinness gives the cake a distinct flavor and tang, enhancing the richness of the chocolate.

After enjoying the parade or other local St. Patrick’s Day festivities head home and whip up this delicious and easy Irish feast for your friends and family.  Don’t forget to serve some lovely green beverages (just add a little food coloring) to wash it all down with.

Paula’s Southern Brunch Recipes

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Brunch is a wonderful meal for entertaining. It’s the perfect way to gather your close friends and family for a decadent feast consisting of the best meals of the day – breakfast and lunch!  Last year Paula hosted Oprah at her house and served a brunch fit for a queen- and it wasn’t your typical menu of quiches and egg benedicts! This brunch was inspired by some of Paula’s most classic Southern dishes. 

The next time you have a very special guest of honor, knock their socks off with this fantastic menu.  It’s a lot of food so make sure to use all of the prep tips to help manage your time.

Shrimp and Grits
Creamy and delicious, nothing says Southern cooking like shrimp and grits. 

Test Kitchen Tip: Make your grits ahead of time, they can be held in a slow cooker to keep warm or just re-heat them in the pot over low heat and add more butter and cream to loosen them up.

Fried Catfish
A delicious, flaky filet with a perfectly crisp crust.

Test Kitchen Tip: You can bread the catfish ahead of time and hold it in the refrigerator on a wire rack atop a sheet tray.  It will be ready to throw in the hot oil when you are ready to serve.

Fried Green Tomatoes
This was Oprah’s favorite dish of the day so don’t leave it off your menu.  She even followed Paula into the kitchen for a private fried green tomato lesson. 

Test Kitchen Tip: Slice and salt your tomatoes ahead of time to help them release water.  Don’t leave this tip out or your tomatoes will be soggy and the breading won’t stick.

Baked French Toast Casserole
A sweet and delicious twist on everyone’s favorite breakfast item. 

Test Kitchen Tip: This casserole can be fully assembled and refrigerated over night, just bake it off before you are ready to serve.

Honey Mustard Glazed Ham
Sweet and salty, making this ham will leave you with plenty of leftovers for the week ahead. 

Test Kitchen Tip: The ham can be fully cooked the day before.

Cheese Biscuits
Light and flaky with a delicious cheesy flavor, these are the perfect biscuits to serve along side your ham. 

Test Kitchen Tip: Biscuits can be made the day before, make sure to store them in an airtight container.

Pineapple Upside Down Cake
A real showstopper! This cake tastes as good as it looks.

Test Kitchen Tip: This dessert can be made the day ahead.

Peach Cobbler
Doughy peachy goodness this dessert is irresistible. 

Test Kitchen Tip: Make the cobbler the day before and warm it up in a low heat oven, be sure to serve it with high quality vanilla ice cream and or homemade whip cream.

Mix up a batch of Paula’s Tuner Creek Bloody, brew a fresh batch of coffee and make some tea and your brunch is complete. 

No one will go hungry at your star-studded buffet!

Savannah Style: A Green Dinner Party

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Lush and liveable, Savannah Style is not just a look or book, it is a lifestyle. A lifestyle I hope to bring into your home each month as I share a new Savannah Style Tabletop Inspiration with you here on pauladeen.com. Beautiful centerpieces, wonderful mixes of dinnerware, flatware and linens AND a Takeaway Tip or two that will leave you saying “Fabulous”! All the dining tables in this monthly series will be put together using handed down family treasures from the butlers pantries of our Paula Deen staff members as well as Paula’s own junkin’ finds. Add flowers from the garden and my hyperbolic fairy dust for a monthly tabletop inspiration…Savannah Style.

Savannah Style: A Green Dinner Party

My march table is set for a dinner Paula is hosting at her home over St. Patrick’s Day week. I wanted it to be lush with greenery, elegant and easy. Here are the ingredients I used:

China:
From the grandparents of Joshua Summers (husband of Paula’s Food Editor, Libbie). This green and gold pattern was brought to this country wrapped in handmade quilts in the late 1800’s and now is the everyday china of Josh and Libbie.

China Takeaway Tip:
Don’t put the good china in a closet only to be seen on Christmas Day. Admire it everyday when you use it. Josh told me he can’t help thinking about his grandmother, Reba, every morning when he makes a cappuccino and drinks it from her china cup and saucer.

Glassware, Linens:
Emerald Green Glasses and Natural Cotton Linens, Paula’s own

Napkin Rings:
Silk rope curtain tiebacks, repurposed

Florals:
Arrangements in polished silver urns brimming with calla lilies and zinnias of white, greens pulled from Paula’s backyard and hydrangeas cut from Michael’s brother Nick’s garden

Place card Takeaway Tip:
A fun and chic monogramed place card on a tiny 2X2 artist’s canvas painted green with a monogramed stencil painted over top in black and white craft paint. The canvas is sitting on a small artist’s easel spray painted in gold to match the gold rim of the vintage china. Canvas and easel both can be found at your local art supply store. A fun place card to keep and use again and again.

Brandon Branch is a playful Southern gentleman. His style is equal parts Yankee chic and Southern elegance all muddled together in a monogrammed mint julep cup. An invitation to one of his Savannah dinner parties is the equivalent to getting the golden ticket from Willy Wonka. Brandon holds the position of Design Director for Paula Deen Enterprises and serves as Paula Deen's Personal Assistant. Look for his newest book, co-authored by Paula Deen, Paula Deen's Savannah Style, available Spring of 2010.

Paula and I are thrilled about our new interiors book, Paula Deen's Savannah Style, releasing April 6th, 2010 from Simon and Schuster. Nearly a year in the making, it has been a labor of love for all three of us...Paula, myself and this jewel of a city we call home, Savannah.

The Deen Bros. Lighter Jambalaya

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129 Fewer Calories
6 g Less Fat

Ingredients:
2 teaspoons olive oil
1 Vidalia onion, finely chopped
1 green bell pepper, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, minced
8 ounces fully-cooked smoked Andouille chicken sausage links, sliced (about 2 links)
1 cup brown rice
2 cups reduced-sodium chicken broth
1 (14-ounce) can fire-roasted tomatoes
1/4 teaspoon ground red pepper
1/2 pound peeled deveined medium shrimp
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme

Directions:
Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, celery, and garlic, and cook, stirring occasionally, over medium-low heat, until the vegetables are very tender, about 8 minutes. Add the sausage and cook until lightly browned, about 5 minutes.

Add the rice and cook, stirring, until the rice is well coated. Add the broth, tomatoes, and ground red pepper; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, 35 – 40 minutes.

Add the shrimp and thyme and cook, stirring, until the shrimp just begins to turn opaque, 3- 5 minutes.

Servings: 6
Prep Time: 15 min
Cook Time: 1 hour
Difficulty: Easy

Per Serving: 263 Cal; 20 g Protein; 6 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 33 g Carb; 1 g Fiber; 2 g Sugar; 61 mg Calcium; 3 mg Iron; 1072 mg Sodium; 77 mg Cholesterol

Original recipe courtesy Paula Deen: Jambalaya
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen

Original nutrition:
392 Cal; 23 g Protein; 11 g Tot Fat; 4 g Sat Fat; 5 g Mono Fat; 47 g Carb; 2 g Fiber; 4 g Sugar; 65 mg Calcium; 5 mg Iron; 796 mg Sodium; 126 mg Cholesterol

Irish Coffee Brownie Cupcakes

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Start with an intensely coffee-flavored cupcake, hide a surprise brownie in the center, throw in a touch of whiskey for good measure, top with chocolate whiskey cream cheese frosting, and you’ve got Irish Coffee Brownie Cupcakes.  St. Patrick’s Day will never be the same!

Irish Coffee Brownie Cupcakes

Yield: 16 cupcakes

Brownie Ingredients:
5 tablespoons unsalted butter, room temperature
½ cup sugar
1 egg
½ teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
¼ teaspoon salt

Directions:
In a medium-sized bowl, beat butter and sugar until light and fluffy.
Mix in eggs and vanilla until thoroughly combined.
Mix in cocoa powder, flour, and salt until just combined.
Set aside.

Cupcake Ingredients:
1 cup whole milk
1 cup whole roasted coffee beans
1 ½ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
1 cup unsalted butter, room temperature
1 ¼ cup sugar
2 eggs
¼ cup whiskey
Brownie batter from above

Directions:

In a small saucepan on medium-high, heat milk and coffee beans until just boiling.

Remove from heat, cover, and steep for fifteen minutes.
Using a sieve, remove the beans from the milk and set the milk aside. You will only need ¾ cup of the milk, so it’s fine if some sticks to the beans during this process.
Preheat oven to 350 F.
In a medium-sized bowl, mix flour, salt, baking soda, and baking powder.
In a separate medium-sized bowl, beat butter and sugar until light and fluffy.
Add eggs to the butter/sugar mixture, mixing until fully incorporated.
In a small bowl, mix together whiskey and ¾ cup of the coffee-infused milk.
Alternately mix wet ingredients and dry ingredients into the butter/sugar bowl, mixing until just combined.
Fill cupcake liners ¾ full with cupcake batter. 
Spoon 1 heaping tablespoon of brownie batter into the center of each cupcake. 

Bake for 25 minutes or until cupcakes bounce back when lightly touched.

Frosting Ingredients:
8 oz cream cheese
¼ cup unsalted butter, room temperature
2 cups powdered sugar
½ cup unsweetened cocoa powder
2 tablespoons whiskey

Directions:
In a medium-sized mixing bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar a little bit at a time until fully combined.
Mix in cocoa powder and whiskey.

Spread or pipe onto cooled cupcakes. Use Wilton tip 106 for the piping style shown in the photos.

See more creative cupcake recipes here.

 

Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen. Why cupcakes? They bring out the kid in us! Visit Stefani at cupcakeproject.com.

Sweet Berry Treats

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  Chocolate-Cherries Alaska Bomb

                 

  Leave a definite impression with your guests as you serve this chilled, foamy, cherry ice cream cake with a flavorful chocolate taste.

               

           

         

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  Paula’s Cherries Jubilee

                 

  Sweet cherries with vanilla ice cream and a hint of brandy…oh my, celebrate your day with this!

               

           

         

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  Slow Berry Cobbler

                 

  Rejoice in this mixture of strawberries, blueberries and raspberries, it will absolutely be a yummy ride!

               

           

         

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  Lemon Berry Trifle

                 

  Light with a hint of lemon and endless amounts of berries on top, this is a true delight for those who try it.

               

           

         

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  Lattice-Top Blackberry Blackbird Pie

                 

  Rich tasting and an outstanding classic, this blackberry pie is a pleasure to eat.

               

           

         

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  Cream Cheese Tart with Raspberries

                 

  Small yet fulfilling, compliment a cup of coffee or tea with this creamy raspberry tart.

               

           

         

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  Strawberry Rhubarb Ginger Crisp

                 

  Use that rhubarb and those strawberries to create a unique decadent dessert that will fulfill any sweet tooth!

               

           

         

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  Blueberry Tart

                 

  Blueberries galore and freshly baked, this is one tart that will please a crowd.

               

           

From Mama’s Table to Mine

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Well, what can I say, y’all?

I’m a mama’s boy, and I have been since the day I was born. Some of my earliest memories from my childhood include smelling the amazing meals my mama was fixing for dinner. Mama cooked with love and her meals were a reflection of that love.

Growing up into a young adult, though, I tended to take a little too much comfort in all of the comfort food I grew up on. I was a little overweight at the time, and I wasn’t really taking care of myself the way that I should.  I started working out with my friend Sam Carter. He started teaching me about diet and exercise, and in a lot of ways become another brother to me. He opened up a whole new world for me. My new lifestyle became a true passion of mine.

I started making changes in my life, but being a Southern boy with roots as deep as an oak tree, I didn’t want to give up all of the foods from my childhood. It became a fun challenge for me – almost like a game. I started replacing sour cream with greek yogurt and reduced-fat and lower calorie ingredients. You know, it’s a lot easier than most people think it is to cook healthy and easy meals at home without sacrificing those amazing flavors that everyone loves.

You might have seen my TV show, Not My Mama’s Meals on the Cooking Channel. I love sharing my recipe creations with my mom, and with viewers at home too. And that’s why my newest cookbook, From Mama’s Table to Mine, is so important to me and I can’t wait for y’all to see it.

It’s been a labor of love, and I can’t believe it’s finally here. Your families are going to love these dishes, the same way that I loved my mama’s dishes. The best part is that you’re going to feel great knowing that you’re feeding your family meals that are healthy for them too. This book has all of my favorite classic-style recipes, like Buttermilk Mashed Potatoes, a delicious Bittersweet Chocolate Cheesecake, and mouthwatering Crispy Oven-Fried Chicken.

I hope y’all enjoy these recipes as much as I do – from mama’s table to mine…and from my table to yours.

Love,
Bobby

How to Make the Perfect Cookie

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We all know there’s no such thing as a bad cookie. We’ve all baked a batch that wasn’t quite what we hoped for. Too flat, too fat, too burnt; no matter which way the cookie crumbled, let Paula’s test kitchen helps you solve that cookie crisis!

Problem: Under baked cookie in a too cool oven: now this cookie has happened to even the best bakers of our bunch. Luckily the pale-faced cookie is a problem easily solved.

Solution: Make sure to give your oven enough time to pre-heat before adding your tasty creations to the hot rack (20 minutes should suffice). To be truly safe you should use an inexpensive oven thermometer to make sure the ovens are at the right temperature.

 

Problem: Over-baked cookie in a too hot oven: an over-baked cookie will be dry, dark brown, and burnt on the bottom, and underdone on the inside, leaving an unpleasant texture and bitter aftertaste.

Solution: The best way to beat this problem is to use an oven thermometer for accurate temperature gauging and to set a timer a few minutes before the recipes states so you can closely monitor your cookies as they finish baking.

Problem: The over-mixed cookie (aka the mutant cookie): this cookie crinkles, spreads too far, bakes flat, and has a greasy appearance.

Solution: Be sure to only mix for 30 seconds after adding the last scoop of dry ingredients and just until you see no more white specks of flour in the batter.

Problem: Not enough flour cookie: this cookie does not have enough structure to hold itself together so it spreads out on the sheet pan during baking and burns because of it’s thinness.

Solution: Make sure you accurately measure your ingredients when baking. Paula likes the scoop and level method when measuring her dry ingredients for an accurate result.

Perfect cookie! The perfect cookie will be lightly browned on top and bottom with a pleasant chewy texture.

Try your hand at cookie baking with one of Paula’s favorite cookie recipes.

Prizewinning Plates: Chocolate Heaven Brownie Pie

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Y’all, it’s true. This brownie is true its name – here’s a sweet treat that is NOTHING short of heavenly.

When PaulaDeen.com user, Kelli, submitted her recipe to our Prizewinning Plates competition, we knew we had an instant winner. A sweet macadamia nut crust and an ooey gooey chocolate filling are perfectly paired in a little slice of heaven that will please any sweet tooth!

Without further ado – here’s Kelli’s Chocolate Heaven Brownie Pie. (And don’t forget a ice cold glass of milk to wash it all down!)

Chocolate Heaven Brownie Pie

Ingredients
Crust:
1/2 lb. butter, room temperature
2 C. powdered sugar
2 tsp. vanilla extract
2 C. all-purpose flour
1/4 tsp. baking powder
1 C/ chopped Macadamia nuts

Filling:
1 box Family Size brownie mix (additional ingredients per box)
1 C. milk chocolate chips

Topping:
2 containers of sweetened whipped topping (like Cool Whip), defrosted in refrigerator
Chocolate syrup

Directions
Preheat oven to 350 degrees F.

In a bowl, combine all ingredients for crust and mix together until combined. Do not over-mix, or crust will be hard. Pour mixture into a greased 9x13 pan and gently press down to form crust. Bake for 10 minutes. Note: crust will not be cooked completely as it will be baked again with filling.

In a separate bowl, combine all ingredients for brownie mix according to box directions until well-combined. Add 1 cup chocolate chips and mix to combine.

Take out crust from oven and pour brownie mixture into crust and return to over for an additional 20-25 minutes, or until brownie filling is cooked. At the end of 20 minutes, check filling toothpick. Toothpick should come out clean. If there is still a lot of brownie filling stuck to the toothpick, return to oven for an additional 5-10 minutes. Brownie filling should be a little fudge-y. Cool completely.

Once cooled, add the two containers of cool whipe and drizzle with chocolate syrup. Refrigerate for at least 4 hours or overnight for brownie filling to completely set.

Cut into squares and enjoy.

See our other Prizewinning Plates!

Paula’s Birthday Celebration…Mardi Gras Style!

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I can’t believe it.

Another year has come and gone! This year, I added 66 candles to my birthday cake, and I wasn’t sad about it at all. I’m another year older, but y’all, I’ve got say that I’ve never felt better before in my life. I’m taking better care of myself, and I’m paying attention to the things that mean the most to me, like my friends and the ones I love.

Usually, I use my birthdays as a moment to pause and reflect. I think about the previous year, and what I’ve done and where I’m going. And trust, me I always count my blessings. I thank God for every thing and every person he has blessed me with, and I don’t take any of it for granted. I always say that any day the good Lord lets me wake up on the right side of the dirt, it’s a good day. And I mean it.

This year, though, I have to admit, was a little more special than most. For anyone that knows me, they know that I love a good celebration, and birthdays aren’t any different. I just love any excuse to gather my family and closest friends and laugh, cut up, and all-in-all, just have a good ol’ time!

My sweet Brandon Branch, my faithful design director and right-hand man, threw me the party of a lifetime this year. He went all out and planned a beautiful Mardi Gras soiree. Y’all, it completely took my breath away! I got such a kick out of seeing all of my friends and family dressed up in purple, gold and green get-ups. They were all decked out in festive beads and masquerade masks – it was priceless!

Take a look at some of the fun we had!

My wonderful friends at Back in the Day Bakery, Cheryl and Griff, baked me a fabulous cake! Brandon also ordered two King cakes from Paul’s Pastry Shop. My beautiful friend, Susan Mason, pictured at the far left, planned an exquisite Mardi Gras menu! We had parmesan cheese rounds, crawfish pies, shrimp corn dogs, red beans and rice, grits and grillades, and of course, a chicken, sausage and shrimp gumbo! We also had these adorable macaroons from my new favorite sweet shop, Maison de Macarons. Y’all, it was all so finger-lickin’ good.

It was definitely a night to remember! I had a house full of love that night, that’s for sure. When guests entered my house, they were greeted with beads, masks, and even Hurricanes from Pat O’Brien!

My absolute, most favorite memory of the evening had to be the sky lanterns. My guests and I lit and flew 66 lanterns into the night sky. We all formed a parade in the house and marched out to the dock where we lit them. It was so beautiful to see them turn into precious stars as they floated away. I was immediately reminded of how loved I am. They were like 66 little blessings to me.

 

I think my dear friends, Cheryl and Griff, of Back in the Day Bakery, were the best dressed of the evening. What do y’all think?

My darlin’ niece, and her handsome husband, Brian, were in attendance. I was so delighted that they brought their little bundle of joy, Sullivan!

Photography by Christine Hall Photography.

What’s in Season: Oranges

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A good orange is the gift that keeps on giving.  Oranges add brightness to the kitchen or dining table, spruce up anything from drinks to braises to cookies, and fill the room with their refreshing scent as soon as their peel is pierced.  They are one of the most popular, available fruits in the world, common to many cultures, from China, where they likely originated, to the Mediterranean, South Africa, Mexico, and beyond.  The United States is the second largest grower worldwide, with California and Florida leading production.  Even right here in coastal and southern Georgia, we can grow fresh local oranges from December to March.

Types and Selection
Depending on the season, your average grocery store will usually carry Valencia or Navel oranges, both sweet varieties rather than sour.  The best fruits tend to be firm, smooth, bright, and heavy; lighter oranges may be dried out.  You may also find the sourer, pinkish Cara Cara oranges or blood oranges slightly later in the season.  We encourage you to try these beautifully colored varieties in desserts, cocktails, and salads – a feast for the eyes and taste buds!  If you don’t normally go for green salads, indulge your sweet tooth and master the art of segmenting oranges with our step-by-step guide to Ambrosia, an old-fashioned fruit salad.

Keep on Juicin’
Most Americans have probably had the good fortune of a delicious glass of fresh orange juice, but juice can also be used to flavor caramel, cakes, poaching liquids, mulled beverages, and frostings.  Orange zest is also a great, easy savory ingredient for the home cook, bringing a tartness that takes on a caramelized, almost smoky taste when cooked into savory preparations.  Both the juice and zest make powerful accents in salad dressings, pastas, marinades, and sauces, notably cranberry and tomato.  You can even make your own citrus-y peach “honey” by boiling down the fruit and preserving it – a great gift idea - in cute little mason jars!

Nutrition
We know they are an excellent source of vitamin C, as well as calcium and other important dietary minerals.  They can also be used in fragrances and to alleviate a range of digestive and skin conditions.

So go buy a big bag and start experimenting with these recipes from the Paula Deen Kitchen:

Main courses

Orange Glazed Ham Steak. Orange is grated and juiced for a sweet glaze.

Grilled Pork Tenderloin with a tasty marinade.

Orange Rosemary Chicken

Sweet salads

Orange, Strawberry and Date Salad Fresh oranges and strawberries complemented by shallots, tarragon, and buttermilk dressing.

Citrus Salad with Poppy Seed Dressing Citrus and poppy seed (a winning combo for a muffin, except healthier, with avocado and arugula)

Blueberry and Grilled Chicken Salad

And for dessert…

Fresh Fruit Pizza Oranges and other fruit lusciously laid out on sugar cookie dough!

Fresh Fruit Shortcakes

 

 

Paula’s Spice Shelf: Salt

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What’s the dish on salt? One of our favorite kitchen spices, it’s anything but a bland subject. Salt is a kitchen staple with endless uses. So let’s get down to the nitty-gritty…

Storage:

The shelf life of unseasoned salt is indefinite. As long as you keep out dirt or food particles, it will never go bad. Over time, some salt can start to yellow, but this doesn’t affect the flavor and is harmless. Salt will absorb moisture from the air so it keeps best if stored in an air tight container. If you salt does absorb moisture and clump, it can easily be dried out in the oven on a baking sheet.

Selection and Use:

With so many types of salt—table, kosher, canning, sea, rock—it can be hard to know which to use for what. We’re here to help!

1. One of the most common forms of salt is table salt. It can be used in just about anything. However, because it contains an added ingredient for anti-clumping, it can make pickling solutions cloudy.
2. Kosher salt is used for all cooking—canning, pickling, meat curing—because it dissolves and disperses quickly. It is larger in size than table salt.
3. Canning salt is usually used for food preservation and storage. It is generally about the same grain size as table salt.
4. Because sea salt comes from many places around the world, there are many different varieties (and prices!). It can be used in any cooking but is not recommended for food preservation because it contains minerals that can cause food discolor.
5. Rock salt comes in large crystals. It is usually used to lower the temperature of ice filled water in ice cream churns. It is not generally used in foods.

Tips/Tricks:

In the South, the high humidity affects our hair, our moods, and even our salt! Adding about 10 grains of raw rice to a salt shaker will keep it from clumping together.

Add too much salt to your dish? Don’t worry! We have a few fixer-uppers.

1. Add water to dilute saltiness
2. Add cream, brown sugar, or vinegar to counteract saltiness
3. Add a peeled, quartered potato and cook for 15 minutes to absorb saltiness

If you’re simmering a soup or sauce for a long time, don’t add too much salt at the beginning. Remember, your dish will reduce and the flavors will intensify.

Baked goods and sweets aren’t complete without a pinch of salt. But when you double a dessert recipe, don’t double the salt.

Chilling dims flavors, so if you’re testing a dish for saltiness make sure it’s warmed to the temperature at which you plan to serve it.

Salty Suggestions:

Salted Chocolate Pudding and Hazelnut Shortcakes
Salted Caramel Brownies
Garlic Pickled Carrots
Pickled Okra
Rhubarb Refrigerator Pickles
Deep Fried Ham

The Deen Bros. Lighter Creamed Corn Spoon Bread

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182 Fewer Calories
19g Less Fat

Ingredients:
1 cup fat-free milk
1 cup water
1/2 teaspoon salt
1/2 cup yellow cornmeal
1 (14.75-ounce) can creamed corn
1/2 cup shredded reduced-fat Cheddar cheese
1 red bell pepper, finely chopped
4 scallions, finely chopped
2 large eggs, separated

Directions:
Bring the milk, water, and salt to a boil in a large saucepan over medium-high heat. Whisk in the cornmeal in a slow steady stream. Reduce the heat and cook, stirring with a wooden spoon, until the mixture is thickened and smooth, 4 – 5 minutes. Remove the saucepan from the heat. Stir in the creamed corn, cheese, bell pepper, and scallions. Scrape the mixture into a large bowl and let cool 10 minutes.

Meanwhile, preheat the oven to 375°F. Spray a shallow 2-quart casserole dish with cooking spray.

With an electric mixer on medium speed, beat the egg whites in a medium bowl until stiff peaks form, about 3 minutes. With a rubber spatula, stir the egg yolks into the cornmeal mixture. Spoon one-fourth of the beaten egg whites into the cornmeal mixture to lighten. With a rubber spatula, gently fold in the remaining whites just until the whites are no longer visible.

Scrape the cornmeal mixture into the prepared dish. Bake until the spoon bread is puffed and golden, 40 – 45 minutes. 

Per Serving (3/4 cup): 163 Cal; 9 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 26 g Carb; 2 g Fiber; 3 g Sugar; 123 mg Calcium; 1 mg Iron; 515 mg Sodium; 85 mg Cholesterol

Servings: 6
Prep Time:  15 min
Cook Time: 50 min
Difficulty: Easy

Original recipe courtesy Paula Deen: Corn Spoon Bread
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen

* Original picture shown.

Totally Cozy Casseroles

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Casseroles are wonderful one-pot meals, and an easy way to feed your family a healthy dinner when you are short on time.  Warm and comforting, they are a perfect dish for a chilly winter night.  The great thing about casseroles is they usually contain all the major food groups, so no need for fussing with sides and extras.  Casseroles are also a great way to use leftovers, especially large roasts of meats such as turkey, chicken, ham or beef.  Leftover cooked rice and vegetables can also be added. 

The best part is that casserole recipes are often pretty forgiving, so if you find a recipe you like, you can usually substitute ingredients for what you have as long as you stay within the same food group. 

Casseroles also freeze well.  So if you have some extra time make one or a few, freeze them and you’ll have them ready to go for those busy week nights down the road.  You can freeze them either cooked or raw, and remember to always thaw in the refrigerator.  Use this simple technique for freezing casseroles:

1. Line your baking dish with foil, leaving a good amount of excess hanging over the edges. 
2. Make and freeze your casserole in the dish.
3. When it is frozen lift it out of the dish using the excess foil on the edges, then wrap your casserole with plastic wrap, seal air tight in a freezer bag and put back in the freezer for use down the road. 
4. When you are ready to cook it, put it back in the original dish, thaw and cook. 

You can stack several casseroles in the freezer this way, and it frees up your dish for other uses.

So, next time you are up for making a no-fuss delicious dinner, try one of Paula’s wonderful casserole recipes.

Shrimp and wild rice casserole:  Cheesy and creamy this casserole is sure to be a hit at your dinner table.  The wild rice gives it a wonderful nutty flavor that soaks in all that yumminess from the shrimp and mushroom soup.

Chicken divan:  This dish is certainly a one-pot dinner that can stand alone on the table.  Packed with vegetables and meat this hearty casserole will fill everyone up.  Curry powder and lemon juice give it an extra burst of flavor.

Baked spaghetti:  Who doesn’t love a nice bowl of spaghetti?  Change it up this time and try Paula’s baked spaghetti.  Warm delicious noodles and sauce with a crunchy cheesy topping.

Farmers Pork chops:  This is truly meat and potatoes all in one.  Layers of potatoes and pork chops in a creamy white sauce.  Toss together a green salad to go with it and you have dinner.

Chicken Florentine:  This dish turns an old classic into a casserole. Packed with nutrients from the spinach this is a rich and decadent dish that everyone will love.

Shepherd’s pie:  A delicious and versatile dish, this one is perfect for subbing in the ingredients you have.  Add or change up the meats and vegetables in this casserole to fit what you have in your fridge.  If you do freeze this one, make it without the biscuit topping and freeze.  When it is thawed and ready to cook add the topping.

Mexican Chicken:  Similar to enchiladas this casserole is so easy to make and full of flavor.

Broccoli casserole:  A perfect dish to get your kids to eat their vegetables.  It is so delicious they won’t even know the broccoli is there.  Make this casserole as a side to go along with roast chicken or another meat dish.  Or serve it up alone for a vegetarian meal.

7 Super Salad Recipes

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  Almond Broccoli Salad

                 

  Loaded with crunchy almonds, this broccoli isn’t your typical broccoli salad.

               

           

         

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  Paula’s Couscous Salad

                 

  Serve this salad as side for dinner, or a quick leftover lunch on the go.

               

           

         

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  Black Eyed Pea Salad

                 

  Up your daily serving of veggies when you take a bite out of Paula’s black eyed pea salad.

               

           

         

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  Marinated Vegetable Salad

                 

  You’ll never look at veggies the same way again. We promise.

               

           

         

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  Three Bean Salad

                 

  Make no “beans” about it, this salad is great for Church gatherings, or Sunday supper side.

               

           

         

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  Cucumber, Tomato, and Mint Salad

                 

  Simple. Clean. Fresh. Here’s a salad that’s a breeze to prepare, and pleasure to eat.

               

           

         

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  Georgia Cracker Salad

                 

  It may sound a little weird, but we’re confident this will be one for your favorites for a salad in a hurry.

               

           

Bake Sale: Waldorf Salad Cupcakes

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Keeping your New Year’s resolution to eat more salad just got easier!  These Waldorf salad cupcakes have all the trappings of a Waldorf salad; there are no greens, of course, but the cupcakes contain apples, raisins, walnuts, lemon, and even mayonnaise.  If you are a mayonnaise hater, don’t worry - rather than making the cupcakes taste like a condiment, the mayonnaise simply adds moisture (after all, mayonnaise is made with eggs and oil – key cupcake ingredients).  Enjoy these tart lemony cupcakes topped with whipped cream and swap the iconic cherry on top for a grape!

Note:  If you like the look of cupcake liners, use silicone or grease-proof liners.  The moisture of the apples will cause the cupcakes to pull away from standard paper liners.

Yield: 18 cupcakes

Ingredients:
1 cup sugar
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup unsalted butter, room temperature
¾ cup full-fat mayonnaise
2/3 cup lemon juice
¾ cup raisins
¾ cup roughly chopped walnuts
¾ cup finely chopped apples
Whipped cream, to taste
9 grapes

Directions:
Preheat oven to 350 F.
In a medium-sized mixing bowl, mix together sugar, flour, baking powder, baking soda, and salt.
Add in the butter, and mix until well-combined.  You should end up with a fine crumb texture.
Mix in mayonnaise until well-combined.
Mix in lemon juice until well-combined.
Fold in raisins, walnuts, and apples.
Fill cupcake liners ¾ full.
Bake for 25 minutes or until a toothpick comes out dry.
Remove cupcakes from tins and set on a cooling rack to cool.
Once cool, top cupcakes with whipped cream and garnish with half of a grape.

Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen. Why cupcakes? They bring out the kid in us! Visit Stefani at www.cupcakeproject.com.

Savory Salmon Recipes

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  Cedar Salmon with Wasabi

                 

  Tangy wasabi dip and cedar wood really kick up the flavor in this totally tasty salmon filet.

               

           

         

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  Salmon Burgers

                 

  Change up your view on burgers! Hearty, delicious and a real crowd-pleaser, these burgers are sure to be fan favorite.

               

           

         

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  Salmon Filets Over Couscous

                 

  Here’s a recipe perfect for date night – your special someone won’t believe how simple it is to make.

               

           

         

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  Grilled Salmon with Key Lime Butter

                 

  Smooth key lime butter adds a bright and flavorful note to this tasty grilled salmon.

               

           

         

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  Salmon Dip

                 

  Unexpected company? Whip up this lightening fast dip that will be scooped up in an instant!

               

           

         

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  Paper Wrapped Anniversary Salmon

                 

  True to its name, we adore this recipe for a special occasion like a birthday or anniversary with your loved one.

               

           

         

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  Pistachio Crusted Salmon with Lemon Cream Sauce

                 

  Crunchy pistachios and a tart lemon cream sauce are paired in a heavenly combination for this succulent salmon filet.

               

           

Healthier Family Dinners

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Are your jeans feeling a little tighter after all the holiday indulgence? We know the feeling! That’s why we’ve put together a few easy and healthy family dinners to help you feel great and keep your New Years resolutions (for a few weeks, anyways). Follow these meal ideas and you’ll be feeling like your usual svelte self in no time.

Light Meal

For folks looking for something hearty, but still healthy, try Re-Fashioned Turkey Meatloaf. It satisfies your cravings for something rich and decadent but keeps it on the healthy side with turkey and oats.

Instead of the usual side of mashed potatoes try Paula’s Mashed Cauliflower. Using cauliflower cuts down your carbohydrate intake and takes just minutes to prepare. This recipe is made with chicken broth instead of cream to cut down on fat and calories.

Lighter Meal

Still have some leftover holiday ham? Put it to good use in the Senate Bean Soup. This fuss free dish is perfect for post holiday cooking (inexpensive, easy, and only 5 ingredients!) Plus it makes a big batch so you’ll have a comforting light lunch made for the rest of the week.

Pair the soup with Fresh Green Bean and Tomato Salad for the perfect light supper. Be like Bobby and replace the mayonnaise with some reduced fat Greek yogurt for a change of pace (it’s a great way to reduce some calories and fat).

Lightest Meal

If you’re looking to go even lighter, try the nutrient dense and low cal Very Green Soup. We break this soup out every January for our post holiday diets. We love the bright green color that reminds us that we’re eating something good for us.

 

Serve along side with Paula’s Roasted Beet Salad with a Cocoa Viniagrette for some extra greens and veggies to make it a complete and satisfying meal. Make the goat cheese your splurge!

Happy healthy new year with love and best dishes!

Soup’s On!

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Soup is completely underrated.  Somewhere along the way it got pigeonholed as a first course—a warm-up act for the big show or what you eat when you’re feelin’ sicker than a dog.  And while it’s true that soups are a great starter and a comfort food, I really think of them as an everyday entrée—something fresh, easy and completely satisfying, especially during the coldest months.

Now I know that a lot of people grew up getting their soup from a can; it’s cheap and really convenient.  But soup wasn’t born in a can, y’all.  It actually starts with fresh ingredients, easily blended together for a fulfilling meal chock full of vitamins.  And when you start from scratch, I promise you’ll taste and see the difference (the colors are really beautiful).  In fact, Michael has gotten so spoiled eating my blended soups that he’ll turn his nose up at anything that has a shelf life of more than a week.  (I think he even hid the can opener.)

For this shoot I wanted to share three of my favorite recipes with y’all that I cooked in the kitchen in real time—no fancy “Hollywood” effects here to speed up the process—so I promise they’re as quick and easy as they sound, especially if you have a Vitamix blender which I really recommend getting if you’re into making soups on a weekly basis.

The Roasted Carrot and Tomato Soup is a classic favorite in my family, and I’m guessing it will be in yours, too.  I like to top it off with a dollop of sour cream, but Greek yogurt is a healthier alternative that’s just as rich and creamy.  This soup is also delicious served cold, like a gazpacho.  In that case, I’ll top it with chopped green onions for a little kick and color.  Curried Squash and Apple Soup is a rich and creamy blend of sweet and savory flavors to warm a winter belly.  And if you’ve never tried my Very Green Soup, I promise you won’t be disappointed.  It’s every bit as tasty as the others with a gorgeous color that you just can’t find in a can.

To make these good soups super, the most important step is to deglaze your pan after roasting.  Those lil’ bits and pieces add such wonderful flavor without the calories. Besides that, all you need is a big spoon, a bigger bowl and a real big appetite—which is exactly what everyone on set had by the time I was done cooking three batches.  Luckily, these recipes make plenty of soup that you can either freeze or, if you have a crew like I do, feed the whole farm.  Now that’s what I call a soup kitchen!


Try these other blended soups!
Carrot Soup with Blue Cheese
Sweet Potato and Date Soup
Roasted Red Bell Pepper Soup
Creamy Squash Soup
Broccoli Soup
Creamy Pumpkin Soup

Classic Dinner Recipes

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  Brooke’s Homemade Meatloaf

                 

  “Not meatloaf!” is a phrase you’ll never hear again. Brooke’s classic family recipe is an instant favorite for our families and yours.

               

           

         

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  Slow Cooker Cheese Stuffed Meatballs and Sauce

                 

  Savory meatballs slow cooked all day with your favorite red sauce is the perfect match for spaghetti night.

               

           

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  Chicken Noodle Casserole

         

  Creamy and comforting, this is one casserole that will be a permanent addition to your recipe file.

       

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  The Ultimate Lady’s Cheesy Mac and Cheese

         

  Paula doesn’t throw around the word “ultimate” for just any ordinary mac and cheese.

       

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  Senate Bean Soup

         

  What do navy beans and ham hock equal? This delicious soup. It’s great for dinner, or in the freezer for lunch on a rainy day.

       

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  Chicken Stir Fry

         

  Take out night at home? Yes, please! And it’s ready in a flash, too!

       

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  Roasted Pork Loin with Mushroom Gravy

         

  Rich mushroom gravy sauce is a tasty and hearty addition to this pork loin.

       

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  Cheesy Chicken and Vegetable Lasagna

         

  Here’s a version of lasagna that’s a weeknight dream come true, and a good helping of vegetables!

       

 

The Deen Bros. Lighter Quinoa Hoppin’ John

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211 Fewer Calories
10g Less Fat

Ingredients:
1 cup quinoa
2 cups water
1 (15-ounce) can black-eyed peas, rinsed and drained
1 red bell pepper, finely chopped
2 celery ribs, thinly sliced
1/4 cup chopped fresh cilantro
3 scallions, thinly sliced
Juice of 1 lemon
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground cumin
3 slices cooked-crisp bacon, coarsely chopped

Directions:

Bring the quinoa and water to a boil in a medium saucepan. Reduce the heat and simmer, covered, until most of the water is absorbed and the quinoa is tender, 15 – 20 minutes. Drain; rinse under cold running water and drain again. Transfer to a large bowl. Add the black-eyed peas, bell pepper, celery, cilantro, and scallions.

Whisk together the lemon juice, olive oil, mustard, salt, and cumin in a small bowl. Add to the quinoa mixture, tossing to mix well. Sprinkle with the bacon just before serving. 

Servings: 6
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Easy

Per Serving (generous 3/4 cup): 207 Cal; 9 g Protein; 6 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 31 g Carb; 5 g Fiber; 2 g Sugar; 38 mg Calcium; 4 mg Iron; 306 mg Sodium; 4 mg Cholesterol

Original recipe courtesy Paula Deen: Hoppin’ John Salad
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen

Italian Night

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  Tuscan Carbonara

                 

  Try making this pasta dish with any shape pasta that you like.

               

           

         

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  Baked Spaghetti

                 

  This baked spaghetti recipe will become an instant family favorite.

               

           

         

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  Italian Chicken and Vegetable Soup

                 

  Hearty and heart warming this traditional Italian soup is sure to please.

               

           

         

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  Northern Italian Pasta Shell Stuffing

                 

  Looking for a great date night recipe? Look no further than these stuffed shells!

               

           

         

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  Paula’s Italian Pasta Salad

                 

  An Italian pasta salad from Paula that has all of your favorite flavors.

               

           

         

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  The Lady and Sons Lasagna

                 

  Paula’s famous lasagna recipe will keep you coming back for seconds. Take a little piece of The Lady and Sons home.

               

           

         

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  Paula’s Pizza Dough

                 

  If you’re tired of pasta, try Paula’s pizza dough recipe and make it a pizza night! Make your own family favorite pizza creations!

               

           

©2007 Paula Deen Enterprises, Inc.

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