21 WEEKNIGHT

FAMILY MEALS

Cozy Comfort Food

HEARTY SOUPS • GOOEY GRILLED CHEESE • SKILLET STEAK

VANILLA
BUNDT CAKE
SLOW COOKER
DINNER ROLLS
THE SOUTH’S
BEST POTLUCK
RECIPES

JANUARY/FEBRUARY 2020
VOL. 16, ISSUE 1

$5.99US $7.99CAN
02
PAULA’S FAVORITE
7 25274 02817 7
Chili Mac page 48

DISPLAY UNTIL FEBRUARY 18, 2020

 ADVERTISING

The 13th Annual

Hilton Head Island
Seafood Festival
is a can’t-miss culinary experience
FEBRUARY 24—MARCH 1, 2020
From seafood and barbecue to baked goods and cocktails,
this unforgettable event is in no short supply of talented, innovative chefs.

T
he Hilton Head Island Seafood Festival is Grill. Not only does she handpick the menu and
a week-long culinary and cultural tourism mix up all the signature sauces herself, but she
event where top chefs, mixologists, also believes in running her kitchen like she lives
sommeliers, artisans, live music, local seafood, her life—surrounded by family and friends.
and ocean experiences come together. Taking Personal chef and caterer Benjamin “BJ”
place February 24 through March 1, 2020, the Dennis is known for infusing the flavors of the
festival is hosted by the David M. Carmines Lowcountry with Gullah Geechee cuisine—a
Memorial Foundation. The big, family-friendly cultural and culinary style with West African roots.
event takes place on Saturday, February 29, Dennis uses the techniques of the Gullah Geechee
with plenty of food booths (not just seafood). along with the lessons his grandparents shared
Admission is only $10 with food and amusement with him about using local ingredients to create
ride tickets available for purchase. fresh interpretations of classic dishes.
Award-winning chef William Dissen works
MEET SOME OF OUR CULINARY HEADLINERS: with a network of local farms, producers, and
A native of Gujarat, India, and a current fishermen to produce top-quality food for his
resident of Oxford, Mississippi, Vishwesh Bhatt North Carolina restaurants—Haymaker, The
is the chef at acclaimed Snackbar. The eatery has Market Place, and Billy D’s Fried Chicken. After
been recognized as one of the finest restaurants growing up in the mountains of Appalachia,
in the South, and Bhatt was awarded Best Chef: Dissen focuses on serving fresh, healthy, and
South in 2019 by the James Beard Foundation. sustainable cuisine to all of his guests.
With his years of culinary experience and Festival guests can learn more from Vishwesh
exposure to worldwide culture, Bhatt has Bhatt, Andrew Carmines, William Dissen, and
developed a menu that blends Southern and Clayton Rollison on Thursday, February 27, at the
Indian subcontinental cuisine. Friends of James Beard Southern Supper. On
After learning the fundamentals of Friday, February 28, the Pig Pickin’ + Oyster
Filipino cooking from her mother and Roast event will showcase quintessential
grandmother, Orchid Lowcountry cuisine and some of the
Paulmeier found her area’s best chefs including
American dream in opening chef Orchid Paulmeier and
One Hot Mama’s American chef BJ Dennis.

Visit hiltonheadislandseafoodfestival.com

BAKING MASTER CLASS WITH OMNI HILTON HEAD OCEANFRONT RESORT

BRIAN HART HOFFMAN • Official host hotel of the 2020 Hilton Head Island
Brian Hart Hoffman, editor-in- Seafood Festival
chief of Bake from Scratch magazine, • Exclusive travel packages available that include
is also the author of six cookbooks a room and VIP ticket access
including The Coupe and The Cookie Collection. Join
Brian on Friday, February 28 from 1:30 to 2:30 p.m. PALMETTO DUNES OCEANFRONT RESORT
at Alexander’s Restaurant for an angel biscuit-baking • Official home & villa resort partner of the 2020
master class. Find the recipes for Brian’s Gruyère and Hilton Head Seafood Festival
Black Pepper Angel Biscuits and Cooking with Paula • Offers villas for groups and special festival
Deen’s Butter Seared Black Sea Bass with Shaved Fennel- swag bags
Citrus Salad at www.pauladeenmagazine.com/hhisf.

For tickets and more information, visit hiltonheadislandseafoodfestival.com and follow the event on Instagram @hhiseafoodfest.
 JANUARY/FEBRUARY 2020 CONTENTS
food
15 SIMPLE SLOW COOKER
Dinner rolls
17 BAKING WITH GUINNY
Brownies
19 AIR FRYER FAVORITES
Pork chops
21 PAULA’S WEEKLY FIVE
Quick and easy weeknight meals
69 BOBBY LIGHTENS IT UP
Modern grilled cheese
71 JAMIE’S FAMILY TABLE
Winter soups
77 CAST IRON COMFORT
Skillet steak
79 SOMETHIN’ SWEET
Lemon soufflé

living
13 COMMUNITY FARE
Paula gives back
73 TRAVEL
Panama City Beach, Florida

in every issue
5 HEY Y’ALL
9 ON THE SIDE
Philly Cheese Steak
11 PAULA’S PICKS Hand Pies, page 45
81 RECIPE INDEX

features
27 SOUTHERN-STYLE POTLUCK
Favorite regional dishes

35 CHEESE PLEASE
Ooey-gooey sweet and savory dishes

43 GROUND BEEF GOODNESS

Hearty dinners to please a crowd

49 SOUTHERN SOUP SUPPER

Cozy family winter meal

55 HASH IT OUT
Satisfying meat-and-potato combos

61 VERY VANILLA
Buttermilk Chess Pie
Decadent dishes filled with rich flavor
page 53
 HEY A Note from Paula b
Y’ALL

Comfort in the Kitchen

I ALWAYS LOOK FORWARD TO THE HEARTY
comfort food I know will fill my dinner table in
the wintertime—and my family sure loves it, too.
Nothing warms me on a cold day like gathering my
loved ones and serving them their favorite satisfying
suppers.
Y’all won’t be able to resist the gooey goodness
of my favorite cheesy recipes, starting on page 35.
With snacks, soups, sides, and sweets, these crave-
worthy dishes will make you want to whip them
up every chance you get. And just like his mama,
Bobby’s got his own cheesy creations beginning on
page 69 that are as delicious as it gets.
One of the easiest ways to get a crowd-pleasing
supper on the table is with a big pot of soup, and
the simple menu on page 49 is sure to impress.
Jamie has passed on my love for soup suppers to his
own family, and parents and kids alike will love his
yummy versions, starting on page 71.
Something near and dear to the hearts of
everyone in my family are our Southern roots. The
menu for our potluck on page 27 features beloved
recipes from states throughout the region, and
they’re so good you’ll want to throw a celebration of
your own.
For a fresh batch of family dinners, try my
best ground beef dishes on pages 43–48, flavorful
hash creations starting on page 55, quick and easy
weeknight meals on pages 21–26, and the ultimate
skillet steak on page 77.
Photo by Kelli Boyd

And y’all know I’ve always got something to

satisfy your sweet tooth! My grandbabies go crazy
for the candy-topped brownies on page 17, and the
rich, indulgent desserts filled with irresistible vanilla
flavor on page 61 will add a memorable finish to any
meal. No matter what recipes you choose, the cozy
P.S. For even more hearty, delicious recipes, dishes in this issue will satisfy all of your comfort
pick up my latest special issue, Paula Deen’s food cravings.
Best Casseroles. You and your family will love
the flavorful mac and cheeses, easy chicken
dinners, classic sides, and so many other Love and Best Dishes,
dishes that I’ve filled with Southern flair. This
special collection is available on newsstands,
at hoffmanmediastore.com, or by calling
(800) 361-8059.

5 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020

 ORDER YOUR COPY
TODAY FOR ONLY $15!

Let’s bake up something special together

with my first-ever baking cookbook!
This beautiful 256-page cookbook
is a celebration of Southern baking,
and you’ll feel the love that Paula
has put into this ultimate collection
of her favorite cakes, pies, cookies,
cobblers, and so much more. From
breakfast pastries to dinner rolls,
layer cakes, and everything in
between, she is sharing 125 recipes
for the tastiest bakes that are fit for
any occasion. You and your family
will love them all.

3 EASY WAYS TO ORDER

USE COUPON CODE DEEN FOR 50% OFF!
Hoffman Media Store
800-361-8059 COOKINGWITHPAULADEEN.COM/PAULABAKING
P.O. Box 8510 • Big Sandy, TX 75755

code: apsb
 January/February 2020 Volume 16, Issue 1

EDITOR-IN-CHIEF Paula Deen

EDITORIAL

EDITORIAL DIRECTOR Nancy Meeks GROUP CREATIVE DIRECTOR

ASSOCIATE EDITOR Whitney Durrwachter Deanna Rippy Gardner
PROJECT EDITOR Morgan Crawford ART DIRECTOR Amy Merk
SENIOR COPY EDITOR Rhonda Lee Lother
SENIOR ST YLIST Sidney Bragiel
COPY EDITORS Meg Lundberg, Barbara McCarthy
ST YLISTS Caroline Blum, Courtni Bodiford,
EDITORIAL ASSISTANT Katherine Cloninger
Lucy Finney, Mary Beth Jones
HAIR ST YLIST & MAKEUP ARTIST
CREATIVE DIRECTOR/PHOTOGRAPHY
Mac Jamieson Emily Warren Peterson, Dollface by Jules
EXECUTIVE ASSISTANT TO PAUL A DEEN
SENIOR PHOTOGRAPHER
John O’Hagan Eddie Zorawowicz
PHOTOGRAPHERS
Jim Bathie, William Dickey, Nicole Du Bois, TEST KITCHEN DIRECTOR Irene Yeh
Stephanie Welbourne Steele FOOD ST YLISTS/RECIPE DEVELOPERS
CONTRIBUTING PHOTOGRAPHER
Laura Crandall, Kathleen Kanen,
Kelli Boyd Tricia Manzanero, Vanessa Rocchio,
Elizabeth Stringer, Taylor Franklin Wann
SENIOR DIGITAL IMAGING SPECIALIST ASSISTANT FOOD ST YLIST/RECIPE DEVELOPER
Delisa McDaniel Anita Simpson Spain
DIGITAL IMAGING SPECIALIST Clark Densmore CONTRIBUTING FOOD STYLISTS/RECIPE DEVELOPERS
Melissa Gray, Erin Merhar

D I G I TA L M E D I A A D M I N I S T R AT I V E
MARKETING DIRECTOR Kristy Harrison HUMAN RESOURCES DIRECTOR
MARKETING COORDINATOR Vicky Lewis Judy Brown Lazenby
ONLINE EDITOR Janece Maze IT DIRECTOR Matthew Scott Holt
DIGITAL DESIGNER Stephanie Lambert DEALER PROGRAM MANAGER Janice Ritter
ADMINISTRATIVE ASSISTANT/EDITORIAL
Alex Kolar

I N T E G R AT E D M A R K E T I N G S O LU T I O N S
ACCOUNT DIRECTORS MARKETING DIRECTOR Megan McIllwain Ragland
Hagan Media/Katie Hagan [AL, FL, TN] MARKETING COORDINATOR Gretchen Norris
Kathy Gross [FL, GA, KY, MD, NC, SC, VA, DC, WV] ADVERTISING PRODUCTION REPRESENTATIVE
Katie Guasco [LA, MS, AR, TX] Kimberly Lewis
ACCOUNT MANAGER Mary-Evelyn Dalton GRAPHIC DESIGNER Rachel Collins
DIRECT RESPONSE Hagan Media/Katie Hagan
For assistance with advertising, please call (888) 411-8995.
DIGITAL AND SOCIAL BRAND PARTNERSHIPS
Kevin Masse

CHAIRMAN OF THE BOARD/CEO Phyllis Hoffman DePiano

PRESIDENT/COO Eric W. Hoffman PRESIDENT/CCO Brian Hart Hoffman
EVP/CFO Mary P. Cummings VP/CULINARY & CUSTOM CONTENT
EVP/OPERATIONS & MANUFACTURING Brooke Michael Bell
Greg Baugh VP/SHELTER CONTENT Cindy Smith Cooper
VP/DIGITAL MEDIA Jon Adamson

EDITORIAL & ADVERTISING OFFICE SUBSCRIPTION CUSTOMER SERVICE

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Birmingham, AL 35243 Harlan, IA 51593
Phone: (205) 995-8860 Manage My Subscription: hoffmanmedia.com/ecare
Editorial Inquiries: [email protected] Phone: (877) 933-5736
pauladeenmagazine.com
Cooking with Paula Deen ISSN 1558-1853 is published bimonthly (except September and October) by Hoffman Media, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. The cover and contents of Cooking
with Paula Deen plus any special issues are fully protected by copyright and cannot be reproduced in any manner without prior written permission. All rights reserved in all countries. Subscription Rates: For the United
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©2019 Hoffman Media, LLC. Printed in the USA.
a ON THE SIDE b

Winter Comfort
MADE IN THE SOUTH
CHARLESTON ARTISAN
CHEESEHOUSE
In 2014, after living in the Big Apple
for more than 20 years, Pete and
Heather Holmes packed their bags and
headed to Charleston, South Carolina.
They soon purchased the Charleston
Artisan Cheesehouse and fell in love
with the entire cheese-making process.
From the pouring of milk to the aging
of the cheeses, Charleston Artisan
Cheesehouse carefully crafts each
variation with only local ingredients
of the highest quality. The brand
sells everything from Bries, such as
their flagship cheese and best seller
Battery Park, and fresh Cheddar curds
to flavored cream cheese spreads,
including pimiento (or Charleston
Caviar) and Fromage Frais—a creamy
hand-whipped cheese. For more
information or to purchase, visit
charlestonartisancheesehouse.com.

WINTER EVENTS

Big Swamp Smoke Off

Satisfy your pork cravings with a trip to the 8th annual Big Swamp
Smoke Off in Naples, Florida. Held January 4, attendees can taste
Boston butt creations from professional cooks and vote for the one
they like best, sample a selection of craft beers, enjoy live music, and
much more. Visit bigswampsmokeoff.com for more information. n.

Chocolate Lovers’ Festival

Chocolate lovers should head to Eureka Springs, Arkansas,
on February 15 for the 16th annual Chocolate Lovers’
Festival. Visitors can sample chocolaty treats from several
vendors, enjoy multiple chocolate dipping fountains, and
watch contests in both amateur and professional chocolatier
categories. Learn more at eurekaspringschamber.com/events.

9 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020

 holiday decor
that goes beyond

this is how we holiday

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a PAULA’S PICKS b

Soup-er to Serve DISH UP COMFORT BY THE BOWLFUL WITH

THESE STAPLES FOR SOUPS AND STEWS

Produced by KATHERINE CLONINGER

1. Enjoy heaping helpings of hearty soups and stews in this 5. Cut down on countertop cleanup by curbing your
Lindgren 4-Piece It’s Just Words Soup Bowl Set. $50, cooking utensils in this hand-painted Tunis Spoon Rest.
wayfair.com $6.99, worldmarket.com

2. Protect tables and countertops from heat damage with 6. Display all kinds of chili fixin’s for guests to pick and
this intricately patterned cast-iron Round Trivet. $19.95, choose from with this Chili Bar Set with Spoon. $35.95,
williams-sonoma.com elizabethsembellishments.com

3. This Food Flask with attached spoon keeps your stew hot 7. Save and share your family's heirloom recipes on these
on the go for up to six hours. $29.95, blackblum.com Dutch Oven Recipe Cards from One Another Paper.
$12 for set of 12, ravengray.com
4. Serve with ease from the deepest of pots with this
Splatter 12-inch Ladle. $9.99 each, crowcanyonhome.com

Add a dash of Paula’s signature

flavoring to your favorite
recipes with her House
Seasoning, and cook up
delicious family meals in her
farmhouse-inspired Garden
Rooster 8-quart Stockpot with
matching 2-piece Spatula/
Spoonula Set. $5.99–$39.99
each, pauladeenshop.com

11 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020

 1

7
a COMMUNITY FARE b

Cooking Demonstration Fundraiser

Paula and her husband, Michael, recently hosted a private shelter’s most recent Annual Giving Gala Live Auction.
cooking demonstration for 10 lucky folks at Paula Deen’s Paula is a longtime supporter of SAFE and loved giving
Creek House restaurant in Savannah, Georgia. The group back to one of her favorite local charities. SAFE Shelter
cooking event was part of a fundraiser for SAFE Shelter provides safe, confidential services to all victims of domestic
Center for Domestic Violence Services in Savannah at the violence and their children. Visit safeshelter.org to learn more.

MURDER MYSTERY DINNER TRAIN

This past summer, Paula and former president Jimmy Carter
participated in a Murder Mystery Dinner Train fundraiser
benefitting several Georgia nonprofit organizations. Train
riders tried to solve the fictitious murder of Paula, known
as Paulina on the train, during the trip through the Georgia
towns of Cordele, Americus, and Plains, followed by a
delicious barbecue dinner. The event raised money for
the Friends of Jimmy Carter National Historic Site, Plains
Better Hometown Program, the Historic SAM Shortline
Railroad, and The Bag Lady Foundation. The Friends
of Jimmy Carter National Historic Site is a nonprofit
organization dedicated to cooperation with the Jimmy
Carter National Historic Site in educational, interpretive,
and park improvement projects. For more information,
From left, Sandy Nevils, Paula Deen, former first lady Rosalynn visit friendsofthejimmycarternationalhistoricsite.org.
Carter, former president Jimmy Carter, and Eddie Zorawowicz.

The Bag Lady Foundation, named after Paula’s first business, provides hope, inspiration, and support to women
and families during their time of need. The organization focuses on providing food to families in need and helping
women get on their feet. For more information, visit pauladeen.com/the-bag-lady.

13 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020

a SIMPLE SLOW COOKER b

Suppertime Staple BAKING IN A SLOW COOKER? YOU BET! GIVE

IT A TRY WITH THESE FLUFFY DINNER ROLLS.

PARMESAN HERB ROLLS 1. Line bottom and halfway up sides of Lightly spray with cooking spray. Cover
Makes 12 a 6-quart slow cooker with a large sheet with lid.
of parchment paper. 4. Cook on high until browned around
1 cup warm water (105° to 110°) 2. In the bowl of a stand mixer fitted the edges and cooked through center,
1 (0.25-ounce) package active with the dough hook attachment, about 2 hours. (Top of rolls will not be
dry yeast stir together 1 cup warm water and browned.)
3 cups all-purpose flour yeast. Let stand until mixture is foamy, 5. Preheat oven to broil. Spray a baking
¼ cup grated Parmesan cheese about 5 minutes. Add flour, cheese, oil, sheet with cooking spray.
2 tablespoons olive oil sugar, Italian seasoning, and salt; beat 6. Using excess parchment as handles,
1 tablespoon sugar at medium speed until a soft, elastic remove rolls from cooker; gently peel
2 teaspoons Italian seasoning dough forms, about 5 minutes. (Dough off paper from rolls. Place unseparated
1½ teaspoons kosher salt will be slightly sticky.) rolls on prepared pan, and brush with
2 tablespoons unsalted butter, 3. Turn out dough onto a lightly floured melted butter.
melted surface; divide dough into 12 portions. 7. Broil on middle rack of oven until
Garnish: chopped fresh rosemary, Roll each portion into a ball; place top is golden brown, 2 to 3 minutes.
grated Parmesan cheese about ½ inch apart in slow cooker. Garnish with rosemary and cheese, if
desired.
15 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020
 ORDER
TODAY!

Teach your
slow cooker
new tricks
From biscuits and cakes
to hearty soups and suppers,
Slow Cooker Everything! is
packed with easy-to-follow
recipes that make cooking
effortless. Featuring menus,
leftover ideas, and more,
this cookbook is filled with
inspiration and ideas that will
have you rethinking the way
you use your slow cooker.

3 EASY WAYS
TO ORDER
Hoffman Media Store
P.O. Box 8510 • Big Sandy, TX 75755

800-361-8059

tasteofthesouthmagazine.com/slowcooker
a BAKING WITH GUINNY b

Brownie Bliss THESE OVER-THE-TOP TREATS

ARE ALWAYS A HIT WITH KIDDOS

WHAT COULD BE BETTER THAN CANDYTOPPED BROWNIES with a thick layer of peanut butter frosting?
My precious grandbabies love anything made with chocolate and their favorite candies, and this yummy sweet perfectly
combines the two into one creamy, crunchy, and outrageously indulgent creation.

PEANUT BUTTER CANDY Frosting: 3. In a medium bowl, whisk together

BROWNIES 1 cup creamy peanut butter flour, cocoa, baking powder, and salt.
Makes 16 ¼ cup unsalted butter, softened Gradually add flour mixture to butter
1 cup confectioners’ sugar mixture, beating just until combined.
Brownies: 1 to 2 tablespoons warm milk (Batter will be thick.) Add chocolate and
1 cup unsalted butter, softened peanuts, beating just until combined.
2 cups granulated sugar Garnish: chopped assorted chocolate Spread batter in prepared pan.
2 teaspoons vanilla extract peanut butter candy, chopped 4. Bake until a wooden pick inserted
4 large eggs salted peanuts in center comes out with a few moist
1½ cups all-purpose flour crumbs, about 23 minutes. Let cool
1 cup unsweetened cocoa powder 1. Preheat oven to 350°. Spray bottom completely in pan on a wire rack.
½ teaspoon baking powder of a 13x9-inch baking pan with baking 5. For frosting: In a medium bowl,
½ teaspoon kosher salt spray with flour. beat peanut butter and butter with a
½ cup chopped semisweet 2. For brownies: In a large bowl, beat mixer at medium speed until smooth.
chocolate butter, granulated sugar, and vanilla Gradually add confectioners’ sugar and
½ cup chopped roasted salted with a mixer at medium speed until milk, beating just until smooth. Spread
peanuts fluff y, 3 to 4 minutes, stopping to onto brownie; garnish with candy and
scrape sides of bowl. Add eggs, one at a peanuts, if desired. Cut into bars. Store
time, beating well after each addition. in an airtight container for up to 2 days.
17 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020
a AIR FRYER FAVORITES b

Classic Comfort YOU DON’T NEED A DEEP FRYER TO GET

CRUNCHY, JUICY FRIED PORK CHOPS

CRISPY AIR-FRIED PORK 1 teaspoon salt and 1 teaspoon pepper. until browned on bottom, 10 to
CHOPS WITH GRAVY 2. In a shallow bowl, whisk together 12 minutes. Remove from air fryer, and
Makes 4 servings 1 cup flour, 1 teaspoon salt, ½ teaspoon transfer to oven to keep warm. Repeat
pepper, and ½ teaspoon garlic powder. breading and cooking procedure with
4 (5-ounce) boneless pork loin In another shallow bowl, place remaining chops.
chops buttermilk. Dredge 2 chops in flour 5. In a medium saucepan, cook bacon
2¾ teaspoons kosher salt, divided mixture, shaking off excess. Dip in over medium heat until crisp. Remove
1¾ teaspoons ground black pepper, buttermilk, letting excess drip off ; from pan using a slotted spoon, and
divided dredge chops again in flour mixture. let drain on paper towels, reserving
1 cup plus 3 tablespoons Spray both sides of chops with cooking drippings in pan. Whisk in remaining
all-purpose flour spray. 3 tablespoons flour until smooth.
1 teaspoon garlic powder, divided 3. If preheating is recommended by Whisk in milk, remaining ¾ teaspoon
1 cup whole buttermilk your air fryer manual, preheat fryer on salt, remaining ½ teaspoon garlic
2 slices thick-cut bacon, chopped 400°. Place drip pan over fryer heating powder, and remaining ¼ teaspoon
1½ cups whole milk element. Spray fryer rack with cooking pepper until smooth; cook, whisking
1 teaspoon Dijon mustard spray; place over drip pan. Preheat constantly, until thickened and bubbly,
Garnish: ground black pepper oven to 200°. 4 to 5 minutes. Whisk in mustard.
4. Place chops on fryer rack; cook at Serve chops with gravy, and top with
1. Using the flat side of a meat mallet 400° until bottom is lightly browned, bacon. Garnish with pepper,
or a rolling pin, pound chops to ½-inch 10 to 12 minutes. Spray top of chops if desired.
thickness. Sprinkle chops all over with with cooking spray; turn chops. Cook
19 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020
a PAULA’S WEEKLY 5 b

Easy Weeknight
MEAL
PLANNER QUICK-PREP AND FAST-COOK RECIPES

- MONDAY - - TUESDAY - - WEDNESDAY -

EASY BEEF BROCCOLI-MUSHROOM CREAMY TOMATO
GOULASH CHICKEN THIGHS SHRIMP AND RICE

A SHOPPING LIST
OF INGREDIENTS
TO PREPARE ALL
- THURSDAY - - FRIDAY -
THE MEALS CAN BE
ORANGE-SAGE PORK CHOPS BAKED BUFFALO FOUND ON PAGE 81.
AND BRUSSELS SPROUTS CHICKEN SUBS

21 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020

 MONDAY

EASY BEEF GOULASH ¾ cup water to pot; cook over medium-high heat,
Makes 6 servings 2 tablespoons ketchup stirring occasionally, until vegetables
1½ teaspoons hot sauce are tender, about 5 minutes. Stir in
1 tablespoon olive oil 1 teaspoon dried basil tomatoes, ¾ cup water, ketchup,
1 pound ground sirloin 2 cups cooked elbow macaroni hot sauce, and basil; bring to a low
1 tablespoon Montreal steak Garnish: shredded Parmesan cheese, boil. Reduce heat to medium; cover
seasoning chopped fresh parsley and cook for 20 minutes, stirring
1 small sweet onion, chopped occasionally and using the back of a
1 medium red bell pepper, seeded 1. In a medium Dutch oven, heat oil spoon to break up tomatoes.
and chopped over medium-high heat. Add beef and 3. Stir in macaroni; cook until heated
2 cloves garlic, minced steak seasoning; cook until browned through, about 5 minutes. Garnish with
1 (28-ounce) can whole plum and crumbly, about 8 minutes. Drain. cheese and parsley, if desired.
tomatoes, undrained 2. Add onion, bell pepper, and garlic

2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 22

a PAULA’S WEEKLY 5 b

TUESDAY

BROCCOLI-MUSHROOM 2 cups half-and-half in pan. Add broccoli florets,

CHICKEN THIGHS ½ cup shredded Parmesan cheese mushrooms, remaining ½ teaspoon
Makes 4 to 6 servings 2 teaspoons Dijon mustard salt, and remaining ¼ teaspoon pepper;
1 teaspoon chopped fresh sage cook, stirring occasionally, until tender,
2 tablespoons all-purpose flour Garnish: chopped fresh sage, ground about 4 minutes. Stir in garlic; cook
1½ teaspoons kosher salt, divided black pepper until fragrant, about 1 minute. Stir in
¾ teaspoon ground black pepper, half-and-half; cook just until bubbles
divided 1. In a shallow dish, whisk together flour, form around sides of pan. Whisk in
6 (6-ounce) boneless skinless 1 teaspoon salt, and ½ teaspoon pepper. cheese, mustard, and sage until smooth.
chicken thighs Working in batches, add chicken, 4. Return chicken to pan. Reduce heat
3 tablespoons unsalted butter, pressing gently to coat; shake off excess. to medium; cook, stirring occasionally,
divided 2. In a large skillet, melt 2 tablespoons until slightly thickened and an instant-
4 cups small broccoli florets butter over medium-high heat. Add read thermometer inserted in thickest
2 cups sliced fresh baby portobello chicken; cook until browned, 4 to portion of chicken registers 165°, about
mushrooms 5 minutes per side. Remove from pan. 10 minutes. Garnish with sage and
2 cloves garlic, minced 3. Melt remaining 1 tablespoon butter pepper, if desired.

23 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020

 WEDNESDAY

CREAMY TOMATO SHRIMP ¾ cup heavy whipping cream Add garlic; cook until fragrant, about
AND RICE 1 pound large fresh shrimp, peeled 1 minute. Add tomato paste; cook,
Makes 4 servings and deveined stirring occasionally, for 3 minutes.
½ teaspoon kosher salt 2. Reduce heat to medium. Stir in
2 tablespoons unsalted butter ¼ teaspoon ground black pepper tomatoes and cream until smooth;
2 tablespoons olive oil Hot cooked rice, to serve bring to a low boil. Cook until slightly
1 small yellow onion, chopped Garnish: chopped fresh parsley thickened, about 3 minutes. Stir in
3 cloves garlic, minced shrimp, salt, and pepper; cook until
1 tablespoon tomato paste 1. In a large saucepan, melt butter with shrimp are pink and firm, 5 to
1 (14.5-ounce) can diced tomatoes, oil over medium-high heat. Add onion; 7 minutes. Serve immediately with rice.
drained cook until tender, about 5 minutes. Garnish with parsley, if desired.

2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 24

a PAULA’S WEEKLY 5 b

THURSDAY

ORANGE-SAGE PORK CHOPS 1 tablespoon chopped fresh sage 4. Stir Brussels sprouts, onion, orange
AND BRUSSELS SPROUTS 2 tablespoons orange marmalade zest and sections, sage, and remaining
Makes 4 servings Garnish: fresh sage leaves, orange ¼ teaspoon each salt and pepper into
zest strips drippings until combined; cook, stirring
4 (5-ounce) bone-in pork chops occasionally, for 5 minutes.
1 teaspoon kosher salt, divided 1. Preheat oven to 375°. 5. Bake for 15 minutes. Stir vegetable
¾ teaspoon ground black pepper, 2. Pat chops dry with paper towels; mixture; return chops to skillet. Brush
divided sprinkle all over with ¾ teaspoon salt marmalade onto chops. Bake until
3 tablespoons unsalted butter and ½ teaspoon pepper. vegetables are tender and an instant-
1 pound Brussels sprouts, trimmed 3. In a large ovenproof skillet, melt read thermometer inserted in pork
and halved butter over medium-high heat. Add registers 145°, about 5 minutes more.
1 small red onion, cut into wedges chops; cook until browned, about Garnish with sage and zest, if desired.
1 large orange, zested, peeled, and 3 minutes per side. Remove chops from
sectioned skillet, reserving drippings in pan.
25 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020
 FRIDAY

BAKED BUFFALO CHICKEN 2. Place rolls in prepared pan; place Carrot and Celery Slaw
SUBS 2 slices provolone in each roll. Makes about 7 cups
Makes 4 servings 3. In a medium saucepan, melt butter
over medium-high heat. Add onion and 1 (7-ounce) container low-fat plain
4 sub rolls, split lengthwise in top bell pepper; cook, stirring occasionally, Greek yogurt
8 slices provolone cheese until tender, about 5 minutes. Stir in 3 tablespoons whole milk
1 tablespoon unsalted butter chicken, cayenne sauce, salt, and black 1 tablespoon chopped fresh parsley
1 small yellow onion, thinly sliced pepper; cook just until heated through, ¾ teaspoon kosher salt
1 large red bell pepper, seeded and about 3 minutes. Divide mixture ¾ teaspoon dried dill
thinly sliced among rolls; top with blue cheese. ½ teaspoon garlic powder
4 cups shredded cooked chicken 4. Bake until cheese is melted, 10 to ½ teaspoon ground black pepper
1⁄3 cup cayenne pepper sauce* 12 minutes. Serve with Carrot and 4 cups shredded green cabbage
½ teaspoon kosher salt Celery Slaw. Garnish with parsley, if 2 cups carrot ribbons
¼ teaspoon ground black pepper desired. 1 cup celery ribbons
½ cup crumbled blue cheese
Carrot and Celery Slaw (recipe *We used Frank’s RedHot Original 1. In a large bowl, whisk together
follows) Cayenne Pepper Sauce. yogurt, milk, parsley, salt, dill, garlic
Garnish: chopped fresh parsley powder, and pepper. Gently stir in
cabbage, carrot, and celery until coated.
1. Preheat oven to 375°. Spray a 13x9- Cover and refrigerate up to 1 hour
inch baking dish with cooking spray. before serving.
2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 26
LET THIS MENU OF FAVORITE DISHES FROM ACROSS
THE REGION TAKE YOU ON A CULINARY TOUR
FROM THE COMFORT OF YOUR FAMILY TABLE

Photography by JIM BATHIE

Food Styling by ERIN MERHAR
Styling by LUCY FINNEY
 KENTUCKY HOT BROWN DIP
Makes 10 to 12 servings

8 slices thick-cut bacon, chopped

1 pint grape tomatoes, halved
2 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 teaspoon kosher salt
½ teaspoon ground nutmeg
½ teaspoon ground black pepper
¼ teaspoon ground red pepper
4 cups shredded sharp white
Cheddar cheese
1 (8-ounce) package oven-roasted
deli turkey, chopped
1 tablespoon chopped fresh
parsley
Toasted baguette slices, to serve
Garnish: chopped fresh parsley

1. In a large saucepan, cook bacon

over medium-high until crisp, about
10 minutes. Remove using a slotted

Carolinas
Germans settled in South Carolina in the 1700s, and the creation of this tangy sauce
spoon, and let drain on paper towels;
reserve 1 tablespoon drippings in pan.
2. Add tomatoes to drippings; cook,
is often attributed to these settlers’ fondness for mustards. The flavor pairs great stirring occasionally, until softened,
with vinegar-based sauces known and loved in North Carolina. about 3 minutes. Remove using a
slotted spoon.
3. In same pan, melt butter over
PULLED PORK SANDWICHES 1. In a small saucepan, bring all mustard, medium heat. Whisk in flour until
WITH CAROLINA MUSTARD vinegar, cane syrup, brown sugar, smooth; cook, whisking constantly,
SAUCE chipotle purée, Worcestershire, garlic until lightly browned, about 4 minutes.
Makes 8 to 10 servings powder, and pepper to a boil over Gradually whisk in milk until smooth;
medium-high heat; reduce heat to whisk in salt, nutmeg, black pepper,
½ cup stone-ground mustard medium-low. Cook, stirring occasionally, and red pepper. Bring to a low boil.
½ cup yellow mustard for 5 minutes. Remove from heat; whisk Cook, whisking occasionally, until
½ cup apple cider vinegar in mayonnaise until well combined. thickened, about 12 minutes.
¼ cup cane syrup Cover and refrigerate for at least 1 hour 4. Gradually whisk in cheese until
¼ cup firmly packed light brown or for up to 1 week. Serve with pulled melted and smooth. Remove from
sugar pork, buns, and coleslaw. heat; stir in turkey, parsley, half of
1 tablespoon chipotle pepper bacon, and half of tomatoes. Spoon

· kitchen tip ·
purée (see Kitchen Tip) into a 3-quart baking dish.
2 teaspoons Worcestershire sauce 5. Preheat oven to broil.
1 teaspoon garlic powder Purée 1 (7-ounce) can chipotle 6. Broil until golden brown and bubbly,
¼ teaspoon ground black pepper peppers in adobo sauce until 5 to 8 minutes. Top with remaining
1 tablespoon mayonnaise smooth. Freeze in 1-tablespoon bacon and tomatoes. Let stand for
Pulled pork, buns, and coleslaw, portions for future use. 10 minutes; serve with baguette slices.
to serve Garnish with parsley, if desired.
29 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020
Kentucky
This ooey-gooey dip features the
traditional elements of the Kentucky
Hot Brown sandwich, created at the
Brown Hotel in Louisville, Kentucky,
in 1926. The classic flavors of this
traditionally hot, open-faced sandwich
made with turkey, bacon, tomatoes,
and cheese sauce will show you why
it’s such a local legend.
Arkansas
You'll find this simple side at just about every potluck, church
supper, and covered dish dinner throughout Arkansas. And with one
bite of these brown sugar and bacon beans, you’ll understand why.
ARKANSAS GREEN BEANS
Makes 6 to 8 servings

8 slices thick-cut bacon, chopped

· kitchen tip ·
¼ cup firmly packed light brown Serve your favorite smoked
sugar chicken recipe, or pick
1¼ teaspoons kosher salt some up from your local
1 teaspoon Worcestershire sauce barbecue joint.
1 teaspoon balsamic vinegar
½ teaspoon ground black pepper
2 pounds green beans, trimmed
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
Garnish: chopped fresh thyme

1. Preheat oven to 350°.

2. In a large skillet, cook bacon over
medium-high heat until almost crisp,
about 8 minutes. Remove using a slotted
spoon, and let drain on paper towels,
reserving 2 tablespoons drippings.
3. In a large bowl, whisk together
reserved drippings, brown sugar, salt,
Worcestershire, vinegar, and pepper
until smooth. Stir in green beans,
garlic, thyme, and cooked bacon until
coated. Spread in even layer on a large
rimmed baking sheet.
4. Bake until beans are tender, about
20 minutes. Garnish with thyme, if
desired. Serve immediately.

SMOKED CHICKEN WITH

ALABAMA WHITE SAUCE
Makes 6 to 8 servings

2 cups mayonnaise
½ cup whole buttermilk
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons prepared horseradish
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon kosher salt
½ teaspoon paprika
Smoked chicken, to serve

1. In a small bowl, whisk together

mayonnaise, buttermilk, vinegar,
Alabama
This tasty sauce of mayonnaise, white vinegar, and black pepper was
mustard, horseradish, garlic powder, created by Robert Gibson at Big Bob Gibson’s Bar-B-Q in Decatur,
pepper, salt, and paprika. Cover and Alabama, in the 1920s. It has since become a staple throughout the
refrigerate for at least 1 hour before state to serve with smoked chicken.
serving or for up to 1 week. Serve with
smoked chicken.
2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 32
 ½ teaspoon baking soda
½ teaspoon kosher salt
1 cup whole milk, room
temperature
¾ cup creamy peanut butter
¼ cup sour cream, room
temperature
¼ cup vegetable oil
3 large eggs, room temperature
1 teaspoon vanilla extract
Peanut Butter Frosting (recipe
follows)
Garnish: chopped peanuts

1. Preheat oven to 350°. Lightly spray

a 13x9-inch baking dish with baking
spray with flour.
2. In a large bowl, whisk together
flour, sugars, baking powder, baking
soda, and salt. In a medium bowl,
whisk together milk, peanut butter,
sour cream, oil, eggs, and vanilla until
Louisiana
Cornbread is a favorite all across the South, but with the addition of Cajun
almost combined. Add milk mixture
to flour mixture; beat with a mixer at
seasoning and pork skins in this version, you’re sure to taste the unmistakable
medium speed until smooth, about
Bayou State flavor.
2 minutes, stopping to scrape sides of
bowl. Spread batter into prepared pan.
Gently tap pan on counter twice to
LOUISIANA CRACKLIN’ 4. In a medium bowl, whisk together release air bubbles.
CORNBREAD cornmeal, flour, baking powder, Cajun 3. Bake until a wooden pick inserted
Makes 1 (8-inch) loaf seasoning, and baking soda; whisk in in center comes out clean, 25 to
buttermilk, eggs, and remaining 30 minutes. Let cool completely in pan
3 tablespoons melted bacon 2 tablespoons drippings. Stir in on a wire rack. Spread Peanut Butter
drippings, divided cracklin’s, 3 tablespoons bell pepper, Frosting onto cake. Garnish with
1 (3.25-ounce) bag fried pork skins and half of jalapeño slices. Carefully peanuts, if desired.
(cracklin’s) spread batter into hot skillet; top with
1 cup plain yellow cornmeal reserved ½ cup cracklin’s, remaining PEANUT BUTTER FROSTING
1 cup all-purpose flour jalapeño slices, and remaining Makes about 2½ cups
2 teaspoons baking powder 1 tablespoon bell pepper.
2 teaspoons Cajun seasoning 5. Bake until a wooden pick inserted ¾ cup creamy peanut butter
¼ teaspoon baking soda in center comes out clean, about ¼ cup unsalted butter, softened
12⁄3 cups whole buttermilk 40 minutes, covering loosely with foil 3 cups confectioners’ sugar
2 large eggs, beaten halfway through baking. Let cool in 6 to 8 tablespoons whole milk, room
4 tablespoons chopped red bell pan on a wire rack for 10 minutes; temperature
pepper, divided serve hot. ½ teaspoon vanilla extract
1 small jalapeño, thinly sliced, 1⁄8 teaspoon kosher salt
seeded if desired GEORGIA PEANUT SHEET
CAKE 1. In a large bowl, beat peanut butter
1. Preheat oven to 425°. Makes 1 (13x9-inch) cake and butter with a mixer at medium
2. In an 8-inch cast-iron skillet, place speed until creamy. Add confectioners’
1 tablespoon drippings. Place skillet in 21⁄3 cups all-purpose flour sugar, 6 tablespoons milk, vanilla,
oven to preheat for 10 minutes. 1 cup granulated sugar and salt, beating until smooth and
3. In the work bowl of a food processor, ½ cup firmly packed light brown spreadable. Add remaining
pulse cracklin’s until coarsely chopped; sugar 2 tablespoons milk, if necessary. Use
reserve ½ cup in a small bowl. 2 teaspoons baking powder immediately.
33 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020
Photo by Kelli Boyd

Georgia
Paula’s home state of Georgia
produces the most peanuts in
the United States, and they take
center stage in this easy and
oh-so-good cake.
CHEESE
Please
GOOEY, MELTY, CREAMY—THIS INDULGENT INGREDIENT
MAKES THESE SWEET AND SAVORY RECIPES IRRESISTIBLE

Photography by JIM BATHIE

Recipe Development by MELISSA GRAY
Styling by COURTNI BODIFORD
 Beer Cheese Soup
page 41

2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 36

 · kitchen tip ·
Cooled fried cheese balls
can be frozen for up to
1 month; reheat in a 400°
oven for 8 to 12 minutes.

37 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020

FRIED FOUR-CHEESE BALLS
Makes about 24

Vegetable oil, for frying

4 large eggs
2 cups panko (Japanese bread
crumbs)
1 (1-ounce) package ranch
seasoning mix
1 tablespoon chopped fresh chives
2 cups shredded sharp Cheddar
cheese
1 cup shredded Havarti cheese
1 cup shredded part-skim
mozzarella cheese
1 cup shredded Swiss cheese
Marinara sauce, to serve

1. In a large Dutch oven, pour oil to a

depth of 4 inches; heat over medium-
high heat until a deep-fry thermometer
registers 350°.
2. In a shallow dish, whisk together eggs
until well beaten. In another shallow
dish, whisk together bread crumbs,
ranch seasoning, and chives.
3. In a large bowl, stir together all
cheese; measure 2 tablespoons, squeeze
tightly, and roll into a ball. Working in
batches, dredge cheese balls in eggs,
letting excess drip off ; coat in bread
crumb mixture, pressing gently to
adhere. Repeat egg and bread crumb 1. In a large bowl, beat butter and sugar Cream Cheese Glaze onto cookies;
procedure once. with a mixer at medium-high speed garnish with lemon zest, if desired.
4. Fry balls in batches until golden until fluffy, 2 to 3 minutes, stopping to
brown, about 1 minute. Remove using scrape sides of bowl. Add eggs, one at Cream Cheese Glaze
a slotted spoon, and let drain on a time, beating well after each addition. Makes about ½ cup
paper towels. Serve immediately with Add ricotta, lemon zest, and vanilla,
marinara sauce. beating just until combined. 2 ounces cream cheese, softened
2. In another large bowl, whisk together 1 cup confectioners’ sugar
LEMON POPPY SEED flour, poppy seeds, baking powder, 1½ teaspoons whole milk
RICOTTA COOKIES and salt. With mixer on low speed, 1½ teaspoons fresh lemon juice
Makes about 24 gradually add flour mixture to butter
mixture, beating just until combined. 1. In a medium bowl, beat cream
½ cup unsalted butter, softened (Dough will be sticky.) Cover tightly cheese with a mixer at medium speed
1 cup sugar with plastic wrap; refrigerate for 1 hour. until smooth. Add confectioners’ sugar,
2 large eggs, room temperature 3. Preheat oven to 350°. Line large beating until smooth. Add milk and
1 cup whole-milk ricotta cheese rimmed baking sheets with parchment lemon juice, beating until smooth. Use
1 tablespoon fresh lemon zest paper. immediately.
2 teaspoons vanilla extract 4. Using a 2-tablespoon spring-loaded

· kitchen tip ·
2 cups all-purpose flour scoop, scoop dough 2 inches apart on
2 tablespoons poppy seeds prepared pans.
2 teaspoons baking powder 5. Bake until lightly browned, 12 to Cookie dough can be frozen up to
½ teaspoon kosher salt 14 minutes. Let cool on pans for 3 months. Let it thaw overnight in the
Cream Cheese Glaze (recipe follows) 5 minutes. Remove from pans, and let refrigerator before baking as directed.
Garnish: lemon zest cool completely on wire racks. Drizzle
2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 38
BLUE CHEESE-PARMESAN medium-high heat. Reduce heat to 2 tablespoons chopped green
MASHED POTATOES medium-low, and cook until tender, onion
Makes 8 to 10 servings about 20 minutes. Drain well. 1 tablespoon chopped fresh
2. Return potatoes to pot. Cook over parsley
5 pounds russet potatoes, peeled low heat, stirring frequently, until 1 tablespoon chopped fresh
and cubed dry, about 3 minutes. Add butter. oregano
2 tablespoons plus 1½ teaspoons Using a potato masher, mash potatoes 1 (8-ounce) package shredded
kosher salt, divided to desired consistency. Stir in half- Italian cheese blend
½ cup unsalted butter, softened and-half, sour cream, blue cheese,
1¼ cups warm half-and-half Parmesan, green onion, pepper, and 1. Preheat oven to 425°. Lightly oil a
(105° to 110°) remaining 1½ teaspoons salt until large rimmed baking sheet.
1 cup sour cream combined. Garnish with blue cheese, 2. On a lightly floured surface, roll
½ cup crumbled blue cheese Parmesan, and green onion, if desired. dough to an 18x15-inch rectangle.
1⁄3 cup grated fresh Parmesan Carefully transfer dough to prepared
cheese GARLIC-HERB CHEESE pan, pressing into edges of pan.
2 tablespoons chopped green BREAD Loosely cover, and let stand at room
onion Makes 12 to 14 servings temperature until slightly puffed, about
½ teaspoon ground black pepper 30 minutes.
Garnish: crumbled blue cheese, 1 (16-ounce) package deli pizza 3. In a small bowl, stir together melted
grated Parmesan cheese, dough, room temperature butter, garlic, salt, and red pepper;
chopped green onion ¼ cup unsalted butter, melted brush onto dough. Sprinkle with basil,
2 cloves garlic, minced green onion, parsley, and oregano.
1. In a large Dutch oven, bring ½ teaspoon kosher salt 4. Bake for 10 minutes. Sprinkle with
potatoes, 2 tablespoons salt, and water ¼ teaspoon crushed red pepper cheese blend, and bake until golden
to cover by 2 inches to a boil over 2 tablespoons chopped fresh basil brown, about 10 minutes more. Let
cool for 5 minutes; serve warm.
2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 40
 CHOCOLATE CHEESECAKE
BARS
Makes about 12

2½ cups chocolate graham cracker

crumbs
½ cup unsalted butter, melted
1 (12-ounce) package semisweet
chocolate chips
3 (8-ounce) packages cream
cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa
powder
¼ teaspoon kosher salt
3 large eggs, room temperature
1 (8-ounce) container sour cream
2 tablespoons whole milk
2 teaspoons vanilla extract
Garnish: sweetened whipped cream,
chocolate shavings

1. Preheat oven to 350°. Line a 13x9-

inch baking pan with parchment paper,
letting excess extend over sides of pan;
spray paper with baking spray with
flour.
2. In a medium bowl, stir together
cracker crumbs and melted butter until
combined. Press mixture into bottom
of prepared pan.
3. Bake until set, about 12 minutes.
Let cool on a wire rack. Reduce oven
temperature to 275°.
4. In a medium microwave-safe
bowl, heat chocolate chips on high in
BEER CHEESE SOUP Garnish: crumbled cooked bacon, 15-second intervals, stirring between
Makes about 2 quarts hot sauce, chopped chives each, until melted and smooth (1 to
1½ minutes total).
½ cup unsalted butter 1. In a large Dutch oven, melt butter 5. In a large bowl, beat cream cheese
2 large carrots, peeled and over medium-high heat. Add carrots, with a mixer at medium-high speed
chopped onion, and garlic; cook, stirring until smooth, about 2 minutes. Add
1 small yellow onion, chopped occasionally, until tender, about sugar, flour, cocoa, and salt, beating
2 cloves garlic, minced 5 minutes. Stir in flour; cook, stirring until combined. Add eggs, one at a time,
2⁄3 cup all-purpose flour constantly, for 2 minutes. Whisk in beating just until combined after each
1 (32-ounce) container low-sodium broth, ale, milk, half-and-half, salt, addition. Beat in melted chocolate, sour
chicken broth Worcestershire, mustard, and pepper. cream, milk, and vanilla until combined.
1 (12-ounce) bottle amber ale Bring to a boil; reduce heat to medium. Spread batter onto crust.
1 cup whole milk Cook, stirring occasionally, for 6. Bake until center is just set, 50 to
½ cup half-and-half 15 minutes. Gradually stir in cheese 55 minutes. Let cool completely in pan
1½ teaspoons kosher salt until melted and smooth. on a wire rack. Cover and refrigerate
1 teaspoon Worcestershire sauce 2. Using an immersion blender or until set, at least 4 hours or overnight.
1 teaspoon dry mustard working in batches in a blender, purée 7. Using excess parchment as handles,
½ teaspoon ground black pepper soup until smooth. Garnish with bacon, remove from pan, and cut into bars.
2 cups shredded sharp Cheddar hot sauce, and chives, if desired. Garnish with whipped cream and
cheese chocolate, if desired.
41 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020
Ground Beef
Goodness
HEARTY, SATISFYING SUPPERS TO FEED A CROWD

Photography by WILLIAM DICKEY

Recipe Development by MELISSA GRAY
Food Styling by VANESSA ROCCHIO
Styling by LUCY FINNEY
 · kitchen tip ·
When cooking cabbage, if leaves
begin to tear when separating,
wait 30 seconds to 1 minute
before trying to separate again.

STUFFED CABBAGE ROLLS ½ teaspoon ground black pepper stir together beef, onion, uncooked
Makes 6 servings Garnish: sour cream, chopped fresh rice, garlic, egg, parsley, pepper, and
parsley, ground black pepper remaining 1½ teaspoons salt. Divide
2½ teaspoons kosher salt, divided mixture among reserved large cabbage
1 large head green cabbage, cored 1. Preheat oven to 350°. leaves, placing in center at base of leaf.
1 (25-ounce) jar tomato basil pasta 2. In a large Dutch oven, add water Fold long sides of leaves over filling;
sauce to a depth of 4 inches and 1 teaspoon starting at one short end, roll up. Place
1½ pounds ground chuck salt; bring to a boil over medium-high rolls, seam side down, in prepared pan.
1 small yellow onion, minced heat. Add cabbage; cook until leaves Pour remaining pasta sauce onto rolls.
1 cup quick-cooking long-grain are softened enough to separate one Cover with foil.
rice at a time with tongs. Drain leaves well. 4. Bake until cabbage is tender, about
2 cloves garlic, minced Reserve 12 large leaves. 1 hour. Let stand for 10 minutes before
1 large egg, beaten 3. Spread 1½ cups pasta sauce in serving. Garnish with sour cream,
2 tablespoons chopped fresh an even layer in the bottom of a parsley, and pepper, if desired.
parsley 3-quart baking dish. In a large bowl,
2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 44
 Sprinkle pepper onto pies; cut a small
vent in top of each pie.
5. Bake until golden brown, 15 to
18 minutes. Let cool on pan on a wire
rack for 15 minutes before serving.
Garnish with parsley, if desired.

ORANGE-GINGER MEATBALL
STIR-FRY
Makes 4 to 6 servings

1 pound ground beef

2 tablespoons chopped fresh
cilantro
1 clove garlic, minced
1¼ teaspoons kosher salt, divided
½ teaspoon ground ginger
1 tablespoon vegetable oil
1 cup thinly sliced red onion
1 (16-ounce) package fresh
vegetable stir-fry mix,* sauce
packet reserved for another use
1⁄3 cup orange marmalade
1 tablespoon fresh lime juice
1 teaspoon sesame oil
Hot cooked rice, to serve
Garnish: fresh cilantro, lime wedges

1. In a medium bowl, stir together beef,

cilantro, garlic, ¾ teaspoon salt, and
ginger. Roll mixture into 1-tablespoon
meatballs.
2. In a large skillet, heat oil over
medium-high heat. Add meatballs;
PHILLY CHEESE STEAK 1. Preheat oven to 425°. Line a large cook until browned on both sides
HAND PIES baking sheet with parchment paper. and an instant-read thermometer
Makes 2 2. In a large saucepan, heat oil over inserted in center registers 160°, 8 to
medium-high heat. Add beef, onion, 10 minutes. Remove using a slotted
1 teaspoon olive oil bell pepper, and steak seasoning; spoon, and let drain on paper towels.
½ pound ground chuck cook, stirring occasionally, until beef is 3. Add onion, stir-fry mix, and
½ cup chopped yellow onion browned and crumbly, about remaining ½ teaspoon salt to skillet.
½ cup chopped green bell pepper 5 minutes. Stir in flour; cook, stirring Cook over medium-high heat, stirring
1½ teaspoons Montreal steak constantly, for 1 minute. Remove from frequently, until crisp-tender, 3 to
seasoning heat; stir in cheese. 4 minutes. Return meatballs to skillet.
1 tablespoon all-purpose flour 3. Unroll piecrusts on a lightly floured 4. In a small bowl, stir together
¾ cup shredded provolone cheese surface. Place half of beef mixture in marmalade, lime juice, and sesame oil;
1 (14.1-ounce) package center of each crust. Fold dough over add to skillet. Cook, stirring constantly,
refrigerated piecrusts, room filling, pressing out any excess air. until meatballs are heated through,
temperature Crimp edges with a floured fork to seal. about 2 minutes. Serve immediately
1 large egg Place pies 2 inches apart on prepared over rice. Garnish with cilantro and
1 teaspoon water pan. lime, if desired.
¼ teaspoon ground black pepper 4. In a small bowl, whisk together egg
Garnish: chopped fresh parsley and 1 teaspoon water; brush onto pies. *We used Leasa Stir Fry Mix & Sauce.
45 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020
Cover
RECIPE
CHILI MAC
Makes 8 to 10 servings

1 teaspoon vegetable oil

1½ pounds ground sirloin
1 small yellow onion, chopped
1 (1.25-ounce) package chili
seasoning
½ teaspoon kosher salt
1 (15.5-ounce) can mild chili beans,
undrained
1 (10-ounce) can seasoned diced
tomatoes and green chiles,*
undrained
1 (16-ounce) package elbow
macaroni, cooked according to
package directions
1 (15-ounce) jar four-cheese
Alfredo sauce
2 cups shredded Colby-Jack cheese
¼ cup chopped green onion
1 cup shredded sharp Cheddar
cheese
1 cup crumbled tortilla chips
Garnish: sliced green onion

1. Preheat oven to 350°. Spray a 13x9-

inch baking dish with cooking spray.
2. In a large skillet, heat oil over
medium-high heat. Add beef, yellow
onion, chili seasoning, and salt; cook,
stirring occasionally, until beef is
browned and crumbly and onion
is tender, about 5 minutes. Stir in 2 cloves garlic, minced 3. Add onion to drippings. Cook over
beans and tomatoes; cook, stirring 2 teaspoons kosher salt medium-high heat, stirring frequently,
occasionally, until heated through, 1 teaspoon ground black pepper just until tender, about 5 minutes. Stir
about 5 minutes. 1 teaspoon canola oil in mushrooms; cook just until tender,
3. In a large bowl, stir together beef 1 medium red onion, halved and about 4 minutes.
mixture, pasta, Alfredo sauce, Colby- cut into ¼-inch-thick slices 4. Reduce heat to medium. Stir in flour;
Jack, and green onion until combined. 1½ cups sliced baby portobello cook for 1 minute. Whisk in broth until
Spoon into prepared pan. mushrooms well combined; return patties to skillet,
4. Bake until hot and bubbly, about 2 tablespoons all-purpose flour and bring to a boil. Reduce heat to
20 minutes. Top casserole with Cheddar 1½ cups low-sodium beef broth medium-low; cook until gravy is thickened
and chips; bake until cheese is melted, Garnish: chopped fresh thyme and an instant-read thermometer inserted
about 5 minutes more. Let stand for in patties registers 160°, 8 to 10 minutes.
15 minutes before serving. Garnish 1. In a large bowl, stir together beef, Garnish with thyme, if desired.
with green onion, if desired. Worcestershire, thyme, garlic, salt, and

· kitchen tip ·
pepper. Divide mixture into 6 portions;
*We used Ro*Tel Chili Fixin’s. shape each portion into a ¾-inch-thick
patty. Be gentle when shaping ground beef
HAMBURGER STEAKS WITH 2. In a 12-inch ovenproof skillet, into patties. The more tightly packed
MUSHROOM GRAVY heat oil over medium-high heat. Add the patty, the tougher the cooked
Makes 6 servings patties; cook until browned, 3 to meat will be. Serve hamburger
4 minutes per side. Remove from skillet steak with Blue Cheese-Parmesan
2 pounds ground chuck using a slotted spatula, and let drain on Mashed Potatoes on page 40 or
2 tablespoons Worcestershire sauce paper towels, reserving 2 tablespoons your favorite mashed potatoes.
1 tablespoon chopped fresh thyme drippings in skillet.
2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 48
Southern
GATHER ’ROUND FOR A CLASSIC, COMFORTING FAMILY MEAL

Photography by
STEPHANIE WELBOURNE STEELE
Recipe Development by
LAURA CRANDALL
Food Styling by VANESSA ROCCHIO
 ND AY S U P P E R
· SU ·

MENU
Beef Vegetable Soup

Broccoli Slaw

Red Pepper Herb Bread

Buttermilk Chess Pie

BEEF VEGETABLE SOUP
Makes about 3 quarts

2 tablespoons all-purpose flour

2½ teaspoons kosher salt, divided
1 teaspoon ground black pepper,
divided
1½ pounds boneless chuck roast,
trimmed and cut into 1-inch
cubes
1 tablespoon vegetable oil
1 small yellow onion, chopped
3 cloves garlic, minced
2 (32-ounce) containers low-
sodium beef broth
1 (15-ounce) package frozen mixed
vegetables, thawed
½ cup elbow macaroni
1 tablespoon chopped fresh thyme
Garnish: fresh thyme, ground black
pepper

1. Sprinkle flour, 1½ teaspoons salt,

and ½ teaspoon pepper all over beef.
2. In a large Dutch oven, heat oil over
medium-high. Add beef; cook, stirring
occasionally, until browned on all sides,
about 8 minutes. Remove beef using a
slotted spoon, reserving drippings in pot.
3. Add onion to pot; cook, stirring
occasionally, until tender, about
5 minutes. Stir in garlic; cook until
fragrant, about 1 minute. Stir in beef,
broth, vegetables, remaining
1 teaspoon salt, and remaining
½ teaspoon pepper; bring to a boil.
Reduce heat to medium-low; cover
and simmer until beef is tender, about
1 hour.
4. Stir in macaroni and thyme; cook
until pasta is tender, about 15 minutes. 1 tablespoon chopped fresh thyme just until combined. Spread batter into
Garnish with thyme and pepper, if 1 teaspoon kosher salt prepared pan.
desired. ½ teaspoon crushed red pepper 3. Bake until a wooden pick inserted
¼ teaspoon ground red pepper in center comes out clean, about
RED PEPPER HERB BREAD 1⁄8 teaspoon ground black pepper 1 hour. Let cool in pan for 10 minutes.
Makes 1 (9x5-inch) loaf ½ cup unsalted butter, softened 4. In a small bowl, stir together butter
1 (0.4-ounce) package buttermilk and ranch mix until smooth. Serve with
1¼ cups whole milk ranch dressing mix warm bread.
¾ cup sour cream
3 tablespoons unsalted butter, 1. Preheat oven to 350°. Spray a 9x5-
melted inch loaf pan with cooking spray. · kitchen tip ·
1 large egg 2. In a large bowl, whisk together milk,
Flavored butter can be refrigerated
3 cups all-purpose flour sour cream, melted butter, and egg in a small airtight container for up
2 tablespoons sugar until smooth. In a medium bowl, whisk to 2 weeks. Let it come to room
1 tablespoon baking powder together flour, sugar, baking powder, temperature before serving.
2 tablespoons chopped fresh parsley, thyme, salt, and all peppers.
parsley Whisk flour mixture into milk mixture
2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 52
 3 tablespoons all-purpose flour
2 tablespoons plain cornmeal
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
4 large eggs
1 cup whole buttermilk
6 tablespoons unsalted butter,
melted
1 teaspoon vanilla extract
Buttermilk Whipped Cream (recipe
follows)
Garnish: ground nutmeg

1. Preheat oven to 350°. Lightly spray a

9-inch pie plate with cooking spray.
2. Let piecrusts stand at room
temperature for 10 minutes. Unroll
1 piecrust on a lightly floured surface.
Lightly brush with water, and place
second piecrust on top, rolling slightly
to seal layers together. Transfer to a
9-inch pie plate, pressing into bottom
and up sides. Fold edges under, and
crimp as desired. Top with a piece of
parchment paper, letting ends extend
over edges of plate. Add pie weights.
3. Bake for 20 minutes. Carefully
remove parchment and weights. Let
cool for 10 minutes on a wire rack.
Leave oven on.
4. In a large bowl, whisk together sugar,
flour, cornmeal, salt, and nutmeg;
whisk in eggs, buttermilk, melted
butter, and vanilla until smooth. Pour
filling into prepared crust.
5. Bake until center jiggles slightly,
about 45 minutes, covering with foil to
prevent excess browning, if necessary.
Let cool completely on a wire rack.
BROCCOLI SLAW 1. In a large bowl, whisk together Serve with Buttermilk Whipped
Makes 6 to 8 servings mayonnaise, orange juice, vinegar, Cream; garnish with nutmeg, if desired.
parsley, sugar, salt, and pepper until
¼ cup mayonnaise well combined. Stir in broccoli Buttermilk Whipped Cream
2 tablespoons fresh orange juice slaw, broccoli florets, cranberries, Makes about 1½ cups
1 tablespoon apple cider vinegar and pecans until coated. Cover and
1 tablespoon chopped fresh refrigerate for up to 1 hour before ¾ cup cold heavy whipping cream
parsley serving. ¼ cup cold whole buttermilk
2 teaspoons sugar ¼ cup confectioners’ sugar
¾ teaspoon kosher salt BUTTERMILK CHESS PIE
½ teaspoon ground black pepper Makes 1 (9-inch) pie 1. In a large bowl, beat cream and
1 (12-ounce) bag broccoli slaw buttermilk with a mixer at medium-
1 cup broccoli florets 1 (14.1-ounce) package high speed until thickened. Add
1 cup dried cranberries refrigerated piecrusts confectioners’ sugar, beating until soft
½ cup chopped toasted pecans 2 cups sugar peaks form. Serve immediately.
53 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020
HASH
IT OUT
CROWD-PLEASING, QUICK-COOKING
MEAT-AND-POTATO COMBOS

Photography by NICOLE DU BOIS

Recipe Development by TRICIA MANZANERO
Food Styling by KATHLEEN KANEN
 Corned Beef and
Brussels Sprouts Hash
page 58

2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 56

SOUTHWESTERN VEGGIE
BREAKFAST HASH
Makes 6 servings

2 cups (¾-inch) chopped peeled

sweet potato
2 cups (¾-inch) chopped peeled
parsnip
1 cup (¾-inch) chopped red
onion
1⁄3 cup sliced jalapeño, seeded if
desired
1 tablespoon vegetable oil
1 (15-ounce) can black beans,
drained and rinsed
3 tablespoons taco seasoning
2 tablespoons chopped fresh
cilantro
1 teaspoon lime zest
1 tablespoon fresh lime juice
6 large eggs
¾ cup shredded Monterey Jack
cheese with peppers
¼ cup sliced roasted red pepper
Garnish: jalapeño slices, chopped
fresh cilantro

1. Preheat oven to 400°. Spray a

large rimmed baking sheet with
cooking spray.
2. On prepared pan, toss together
sweet potato, parsnip, onion,
jalapeño, and oil; spread in an even
layer.
3. Bake until sweet potato and parsnip
are tender, about 25 minutes, stirring
halfway through baking.
4. Remove from oven; stir black
beans, taco seasoning, cilantro, and
lime zest and juice into vegetables.
Make 6 wells in vegetable mixture;
crack 1 egg into each well. Sprinkle
cheese and roasted red pepper onto
vegetables.
5. Bake until eggs reach desired
degree of doneness, 4 to 8 minutes.
Garnish with jalapeño and cilantro,
if desired. Serve immediately.
CORNED BEEF AND
BRUSSELS SPROUTS HASH
Makes 4 servings

5 tablespoons vegetable oil,

divided
¾ pound deli corned beef, sliced
¼ inch thick and chopped
2 cups (½-inch) chopped Yukon
gold potatoes
1 cup quartered small Brussels
sprouts
1 cup (½-inch) chopped red onion
1 cup (½-inch) chopped yellow or
orange bell pepper
1 teaspoon kosher salt, divided
2 tablespoons chopped fresh
chives
1 tablespoon stone-ground
mustard
1½ teaspoons apple cider vinegar
1½ teaspoons clover honey
1 clove garlic, grated

1. In a 12-inch skillet, heat 1 tablespoon

oil over medium-high heat. Add corned
beef; cook, stirring occasionally, until
browned, 3 to 4 minutes. Remove
corned beef from skillet.
2. Heat 2 tablespoons oil in skillet over
medium heat. Add potatoes; cook,
stirring frequently, for 6 minutes. 4 tablespoons unsalted butter, remaining 2½ teaspoons Cajun
Add Brussels sprouts; cook, stirring divided seasoning. Bring to a boil over
frequently, until vegetables are ½ pound baby Yukon gold medium-high heat. Cook, without
browned and just tender, about potatoes, halved stirring, until water has evaporated,
4 minutes. Add onion and bell ½ pound baby red potatoes, halved 15 to 20 minutes.
pepper; cook, stirring frequently, until ¾ cup chopped red onion 4. Reduce heat to medium. Add onion
vegetables are tender, about 4 minutes. 6 cloves garlic, sliced and garlic; cook, stirring occasionally,
Stir in ½ teaspoon salt. 6 cups packed chopped collard for 1 minute. Stir in greens in
3. In a small bowl, whisk together greens batches until wilted. Cook, stirring
chives, mustard, vinegar, honey, 2 teaspoons chopped fresh thyme occasionally, until potatoes are tender,
garlic, remaining 2 tablespoons oil, 2 teaspoons chopped fresh 4 to 8 minutes. Stir in shrimp, thyme,
and remaining ½ teaspoon salt. Stir oregano oregano, and parsley; cook until
corned beef and mustard mixture 2 teaspoons chopped fresh parsley heated through, 1 to 2 minutes. Serve
into vegetables in skillet; cook until immediately.
heated through, about 2 minutes. Serve 1. Sprinkle ½ teaspoon Cajun seasoning
immediately. all over shrimp. *We used Slap Ya Mama Cajun
2. In a 12-inch nonstick skillet, melt Seasoning.
CAJUN SHRIMP AND GREENS 1 tablespoon butter over medium-high
HASH
Makes 4 to 6 servings
heat. Add shrimp; cook until pink and
firm, 2 to 3 minutes. Remove shrimp · kitchen tip ·
from skillet. The amount of salt in Cajun
3 teaspoons Cajun seasoning,* 3. Place all potatoes, cut side down, in seasoning can vary a lot among
divided a single layer in skillet. Pour in enough brands; use your preferred brand,
1 pound large fresh shrimp, peeled water to almost cover potatoes; add and season the recipe to your taste.
and deveined remaining 3 tablespoons butter and
2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 58
 Italian seasoning; press into an even
layer in skillet. Cook, without stirring,
until potatoes are browned on bottom,
10 to 15 minutes.
4. Drizzle 1 tablespoon bacon drippings
onto potato mixture. Turn potato
mixture with a spatula; cook, without
stirring, until potatoes are browned
on bottom, 10 to 15 minutes. Serve
with poached eggs. Garnish with green
onion and pepper, if desired.

SWEET POTATO, SAUSAGE,

AND KALE HASH
Makes 4 servings

2 tablespoons vegetable oil,

divided
1 (13-ounce) package roasted
garlic smoked sausage, sliced
¼-inch-thick crosswise
3 cups (¾-inch) chopped peeled
sweet potato
½ cup sliced shallot
5 cloves garlic, sliced
8 cups packed chopped kale
1 tablespoon apple cider vinegar
1½ teaspoons maple syrup
2 teaspoons chopped fresh sage
½ teaspoon kosher salt
¼ teaspoon crushed red pepper

1. In a 12-inch skillet, heat 1 tablespoon

oil over medium heat. Add sausage,
and cook until browned on both sides,
5 to 6 minutes. Transfer sausage to a
medium bowl using a slotted spoon,
CORN AND BACON HASH Garnish: chopped green onion, reserving drippings in skillet.
Makes 4 servings ground black pepper 2. Add sweet potato to skillet; cover
and cook, stirring frequently, until
½ pound center-cut bacon, 1. In a 12-inch nonstick skillet, cook tender, 8 to 10 minutes. Transfer to
chopped bacon over medium heat until crisp. bowl with sausage.
1 cup chopped green onion Remove bacon using a slotted spoon, 3. Add remaining 1 tablespoon oil to
1 cup frozen yellow corn, thawed and let drain on paper towels; pour skillet. Add shallot and garlic; cook,
6 cloves garlic, minced drippings from skillet into a small bowl. stirring frequently, for 1 minute.
1 (20-ounce) package refrigerated 2. Heat 2 tablespoons drippings in Add kale in batches; cook, stirring
shredded hash browns skillet over medium heat; add green frequently, until wilted, about
¼ cup diced pimientos, drained onion, corn, and garlic. Cook, 4 minutes. Return sausage mixture to
1½ teaspoons garlic powder stirring frequently, until softened, 3 to skillet, and stir in vinegar, syrup, sage,
1 teaspoon kosher salt 4 minutes. salt, and red pepper. Cook, stirring
1 teaspoon dried Italian seasoning 3. Stir in bacon, hash browns, frequently, until heated through, about
Poached eggs, to serve pimientos, garlic powder, salt, and 2 minutes. Serve immediately.
59 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020
 VERY
Vanilla
THIS DELECTABLE, DECADENT FLAVOR TAKES CENTER STAGE
IN THESE ANYTHING-BUT-BASIC RECIPES

Recipe Development by IRENE YEH

Food Styling by KATHLEEN KANEN
Styling by MARY BETH JONES
 Glazed Old-Fashioned
Doughnut Cake
page 68

2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 62

 Vanilla Bean Pudding
page 65

63 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020

 Maple-Vanilla
Glazed Acorn Squash
page 65
VANILLA BEAN PUDDING Bring to a low boil over medium heat, about 2 minutes, if desired.) Sprinkle
Makes about 2 cups whisking constantly. Cook, stirring squash with remaining ½ teaspoon salt;
constantly, for 1 minute. Remove from serve immediately.
2 cups whole milk, divided heat; discard vanilla bean. Stir in butter
1 vanilla bean, split lengthwise, until melted and smooth. Let cool for ORANGE VANILLA COOKIES
seeds scraped and reserved 15 minutes, stirring occasionally. Makes about 42
½ cup sugar 5. Pour pudding into a shallow bowl.
2 tablespoons cornstarch Cover with plastic wrap, pressing ½ cup unsalted butter, softened
Pinch kosher salt directly on surface of pudding 1 cup granulated sugar
1 large egg to prevent a skin from forming. 1 tablespoon orange zest
1 large egg yolk Refrigerate until cold before serving, at 1 large egg
2 tablespoons unsalted butter least 2 hours or up to 2 days. 1 large egg yolk
Sweetened whipped cream and 6. Stir pudding before serving; serve ½ cup sour cream
shortbread cookies, to serve with whipped cream and shortbread, 2 teaspoons vanilla extract
if desired. 2 cups all-purpose flour
1. In a medium heavy-bottomed ½ teaspoon kosher salt
saucepan, cook 1¾ cups milk and MAPLE-VANILLA GLAZED ½ teaspoon baking powder
reserved vanilla bean and seeds over ACORN SQUASH ¼ teaspoon baking soda
medium heat just until bubbles form Makes 4 servings Confectioners’ sugar
around sides of pan. Remove from heat; Garnish: orange zest strips
cover and let stand for 30 minutes. 2 small acorn squash (1 to
2. In a small bowl, whisk together 1¼ pounds each), halved 1. In a large bowl, beat butter, granulated
sugar, cornstarch, and salt until well crosswise and seeded sugar, and orange zest with a mixer at
combined; whisk in remaining ¼ cup ¼ cup maple syrup medium-high speed until fluffy, 3 to
milk until smooth. 4 tablespoons unsalted butter, 4 minutes, stopping to scrape sides of
3. Return milk mixture to medium heat, melted bowl. Add egg and egg yolk, one at a
and bring just to a low boil. Gradually 1 teaspoon kosher salt, divided time, beating well after each addition.
whisk sugar mixture into milk mixture ½ teaspoon vanilla extract Beat in sour cream and vanilla.
until combined. Return to a boil; cook, 1⁄8 teaspoon ground red pepper 2. In a medium bowl, whisk together
whisking constantly, for 2 minutes. ¼ cup coarsely chopped pecans flour, salt, baking powder, and baking
4. In a small bowl, whisk together egg soda. Gradually add flour mixture to
and egg yolk; slowly whisk in about 1. Preheat oven to 400°. butter mixture, beating until combined.
½ cup hot milk mixture. Whisk egg 2. Cut a thin slice from bottom of (Dough will be sticky.) Cover with
mixture into hot milk mixture in pan. each squash half so they sit flat. Place plastic wrap, and refrigerate overnight.
squash, hollowed side down, in a 13x9- 3. Preheat oven to 350°. Line baking
inch baking pan; add water to a depth sheets with parchment paper.
of ½ inch. Cover with foil. 4. Using a 1-tablespoon spring-loaded
3. Bake for 30 minutes. Pour off water scoop, scoop dough 2 inches apart on
from pan; turn squash hollowed side up prepared pans.
in pan. 5. Bake until bottoms are lightly
4. In a small bowl, stir together maple browned, 8 to 10 minutes. Let cool
syrup, melted butter, ½ teaspoon salt, completely on pans on wire racks.
vanilla, and red pepper. Spoon mixture Sift with confectioners’ sugar before
into center of each squash; top each serving. Garnish with orange zest, if
with pecans. desired.
5. Bake until squash are tender, 20 to
25 minutes, occasionally basting edges
of squash with butter mixture. (Broil
squash until tops are lightly browned,

Homemade Vanilla Extract

In a small resealable jar, combine 1 cup plain vodka and 3 vanilla beans,
split lengthwise. Seal and store in a cool, dark place for at least 3 weeks
before using, shaking jar once a week. Store for up to 1 year.
PECAN BLONDIES WITH
VANILLA CARAMEL
Makes 9

1½ cups firmly packed light brown

sugar
1 cup unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract
½ teaspoon kosher salt
1½ cups all-purpose flour
¾ cup chopped walnuts, toasted
Vanilla ice cream, to serve
Vanilla Caramel (recipe follows)

1. Preheat oven to 350°. Line a 9-inch

square baking pan with parchment
paper, letting excess extend over sides
of pan.
2. In a large bowl, whisk together
brown sugar, melted butter, eggs,
vanilla, and salt until smooth; stir in
flour and walnuts until combined.
Spread batter into prepared pan.
3. Bake until a wooden pick inserted
in center comes out with a few moist
crumbs attached, 25 to 30 minutes. Let GLAZED OLD-FASHIONED butter and granulated sugar at medium
cool completely in pan on a wire rack. DOUGHNUT CAKE speed until fluffy, 3 to 4 minutes,
4. Using excess parchment as handles, Makes 1 (10-cup) Bundt cake stopping to scrape sides of bowl. Add
remove from pan, and cut into 3-inch eggs, one at a time, beating well after
squares. Serve with ice cream and Cake: each addition. Beat in vanilla.
Vanilla Caramel. 1 cup unsalted butter, softened 3. In a large bowl, whisk together flour,
1¾ cups granulated sugar nutmeg, salt, baking powder, and
Vanilla Caramel 4 large eggs, room temperature baking soda. With mixer on low speed,
Makes about 1⅔ cups 2 teaspoons vanilla extract gradually add flour mixture to butter
2 cups all-purpose flour mixture alternately with buttermilk,
1 cup firmly packed light brown 1 teaspoon ground nutmeg beginning and ending with flour
sugar ¾ teaspoon kosher salt mixture, beating just until combined
1 cup heavy whipping cream ¾ teaspoon baking powder after each addition.
4 tablespoons unsalted butter, ¼ teaspoon baking soda 4. Spray a 10-cup Bundt pan with
cubed 1⁄3 cup whole buttermilk baking spray with flour. Spread batter
¼ teaspoon kosher salt into prepared pan.
1½ teaspoons vanilla extract Glaze: 5. Bake until a wooden pick inserted
2 cups confectioners’ sugar near center comes out clean, 45 to
1. In a medium heavy-bottomed 3 tablespoons warm water 50 minutes. Let cool in pan on a wire
saucepan, bring brown sugar, cream, 1 teaspoon light corn syrup rack for 10 minutes. Remove cake from
butter, and salt to a boil over medium- ¼ teaspoon vanilla extract pan, and let cool completely, top side
high heat, stirring frequently. Reduce up, on a wire rack.
heat to a low boil; cook, stirring Garnish: ground nutmeg 6. For glaze: In a small bowl, whisk
frequently, for 10 minutes. Remove together all ingredients until smooth;
from heat; stir in vanilla. Let cool for 1. Preheat oven to 325°. pour onto cake. Let stand until set,
30 minutes before serving. Refrigerate 2. For cake: In the bowl of a stand mixer about 30 minutes. Garnish with nutmeg,
in an airtight container for up to fitted with the paddle attachment, beat if desired.
1 week.
2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 68
a BOBBY LIGHTENS IT UP I by Bobby Deen b

Next-Level Grilled Cheese

THESE ELEVATED VERSIONS OF A BELOVED SANDWICH HIT THE SPOT EVERY TIME

GRILLED CHEESE SANDWICHES are undoubtedly delicious, and with the basic components
of just cheese, bread, and butter, it’s easy to get creative and try delicious new versions that make
a good thing great. My lighter and more modern takes on this gooey favorite are tasty options to
satisfy even your cheesiest comfort food cravings. “Adding fruits and veggies
to typically indulgent
comfort food helps
make it a more frequent
mealtime option.”

69 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020

SPICY CHEDDAR-APPLE-
BACON GRILLED CHEESE
Makes 4

8 slices center-cut bacon

¼ cup pepper jelly
8 (½-inch-thick) slices multigrain
bread
8 slices reduced-fat Cheddar
cheese
1 cup fresh baby arugula
1 Honeycrisp apple, cored and
thinly sliced
¼ teaspoon ground black pepper
4 tablespoons light butter, divided

1. In a large nonstick skillet, cook bacon

over medium-high heat until crisp,
about 10 minutes. Remove bacon, and
let drain on paper towels. Wipe skillet
clean.
2. Spread pepper jelly onto one side of
half of bread slices; top with cheese,
bacon, arugula, apple, pepper, and
remaining bread slices.
3. In same skillet, melt 2 tablespoons
butter over medium heat. Add
2 sandwiches; cook until cheese is
melted and bread is toasted, 3 to
4 minutes per side. Repeat with
remaining 2 tablespoons butter and
sandwiches. Serve immediately.

BALSAMIC-ROASTED VEGGIE
AND CHICKEN GRILLED
CHEESE
Makes 4

1cup broccoli florets

1cup cauliflower florets
1cup thinly sliced red bell pepper
½ cup thinly sliced yellow onion 1. Preheat oven to 425°. Line a large heat. Add chicken; cook until browned
½ cup matchstick carrots rimmed baking sheet with foil. and an instant-read thermometer
4tablespoons olive oil, divided 2. On prepared pan, toss together inserted in thickest portion registers
2tablespoons balsamic vinegar broccoli, cauliflower, bell pepper, onion, 165°, about 5 minutes per side. Remove
¾ teaspoon kosher salt, divided carrot, 2 tablespoons oil, vinegar, from skillet; wipe skillet clean.
1⁄8
teaspoon crushed red pepper ¼ teaspoon salt, and red pepper until 6. Spread mustard onto one side of
4(3- to 4-ounce) chicken cutlets well combined; spread vegetables in an half of bread slices; top with chicken,
2tablespoons all-purpose flour even layer. roasted vegetables, cheese, and
¼ teaspoon ground black pepper 3. Bake until vegetables are tender, about remaining bread slices. Spread
4teaspoons Dijon mustard 20 minutes, stirring halfway through. mayonnaise on outside of sandwiches.
8(½-inch-thick) slices sourdough 4. Sprinkle chicken all over with flour, 7. Heat same skillet over medium heat.
bread black pepper, and remaining Add sandwiches; cook until cheese is
1 (8-ounce) package fresh ½ teaspoon salt. melted and bread is toasted, 3 to
mozzarella cheese, sliced 5. In a large skillet, heat remaining 4 minutes per side. Serve immediately.
½ cup light mayonnaise 2 tablespoons oil over medium-high
2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 70
a JAMIE’S FAMILY TABLE I by Jamie Deen b

Winter’s Best Bowls

GET COZY WITH MY FAMILY'S FAVORITE SOUPS

WHEN IT COMES TO COOKING DINNER IN THE WINTER, my family loves a good,

hearty dish to help beat the cold outside. These kid-friendly soups are packed with flavor for
a delicious family meal and make great leftovers, too.
“These tasty recipes are
easy to cook and perfect
for a chilly day at home
with my family.”

71 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020

CREAMY BROCCOLI CHEESE
SOUP
Makes about 2 quarts

4 tablespoons unsalted butter

1 (8-ounce) package diced ham
1 small yellow onion, chopped
½ cup chopped celery
½ cup chopped carrot
2 cloves garlic, minced
¼ cup all-purpose flour
1 (32-ounce) container vegetable
broth
4 cups broccoli florets, roughly
chopped
2 cups half-and-half
1¼ teaspoons kosher salt
½ teaspoon ground black pepper
1½ cups shredded sharp Cheddar
cheese
Garnish: shredded sharp Cheddar
cheese

1. In a medium Dutch oven, melt butter

over medium-high heat. Add ham; cook,
stirring occasionally, until browned,
about 8 minutes. Remove using a slotted
spoon, and let drain on paper towels,
reserving drippings in pot.
2. Add onion, celery, and carrot to
drippings; cook over medium-high
heat until tender, about 5 minutes.
Add garlic; cook until fragrant, about
1 minute. Stir in flour; cook, stirring
constantly, for 2 minutes. Gradually stir ½ teaspoon sugar together with kitchen string; add to
in broth; bring to a boil. Reduce heat ½ teaspoon ground black pepper pot, and bring to a boil. Reduce heat to
to medium; cook until thickened, about 6 cups low-sodium beef broth medium-low; cook until soup is slightly
10 minutes. 2 tablespoons sherry vinegar thickened, about 30 minutes. Discard
3. Stir in broccoli, half-and-half, salt, 10 sprigs fresh thyme herb bundle.
and pepper; cook until heated through, 2 dried bay leaves 3. Preheat oven to broil. Place 6 (1-cup)
about 10 minutes. Gradually whisk in 6 (1-inch-thick) slices baguette broiler-safe ramekins on a baking sheet.
cheese until melted. 1 cup shredded sharp white 4. Ladle soup into ramekins. Top each
4. Working in batches, transfer soup to Cheddar cheese with a baguette slice; sprinkle with
the bowl of a food processor, and pulse Garnish: chopped fresh thyme, cheese.
to desired consistency. Return to pot; ground black pepper 5. Broil until cheese is golden brown,
cook over low heat just until heated about 3 minutes. Garnish with
through. Top servings with ham; 1. In a large Dutch oven, melt butter thyme and pepper, if desired. Serve
garnish with cheese, if desired. over medium-high heat. Add all immediately.
onions; cook, stirring occasionally, until
FRENCH ONION SOUP
· kitchen tip ·
softened, about 15 minutes. Reduce
Makes about 2 quarts heat to medium. Stir in salt, sugar, and
pepper; cook, stirring occasionally, These soups freeze well. Let
5 tablespoons unsalted butter until onions are golden brown, about them cool completely, then
2 pounds Vidalia or other sweet 50 minutes. Gradually stir in broth and freeze in 1-quart portions for up
onions, thinly sliced vinegar, scraping bottom of pot with a to 3 months. Be sure to label
1 pound red onions, thinly sliced wooden spoon. and date the package.
1 teaspoon kosher salt 2. Tie thyme sprigs and bay leaves

2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 72

a TRAVEL I Panama City Beach, Florida b

A Warm Winter Escape

GET AWAY TO THIS GORGEOUS GULF COAST TOWN
FOR PLENTY OF SUN, SEAFOOD, AND SOUTHERN CHARM
Written by WHITNEY DURRWACHTER

A
ALONG THE EMERALD WATERS of the Gulf of Mexico on
Florida’s Panhandle sits vibrant, family-friendly Panama City Beach
F
with so much to see and lots of fresh seafood and Southern fare to
w
eenjoy. The still-warm off-season is a great time of year to visit, and
yyou’ll fall in love with the laid-back charm of this seaside retreat.

C
COASTAL DINING
From fresh Gulf seafood and baskets of casual beach eats to
F
barbecue, tried-and-true Southern cuisine, and fine-dining fare,
b
tthe food scene in Panama City Beach has something for everyone.
Thomas Donut & Snack Shop (thomasdonutandsnackshop
.com)
.c has been a staple in the community for decades, and locals
and
a tourists alike flock to this oceanside shop for doughnuts,
muffi
m ns, and breakfast sandwiches in the morning, and good old-
fashioned
f hot dogs, hamburgers, and fries for lunch.

73 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020

 Andy’s Flour Power

Thomas Donut & Snack Shop

For a hearty, sit-down breakfast you won’t soon forget,

try Andy’s Flour Power (andysflourpower.com). It’s
hard to choose between their rich, savory dishes—like the
Café Skillet made with seared potatoes, onions, peppers,
eggs, ham, tomato, and cheese—and the sweet menu
items—like the decadent Flour Power French Toast made
with thick country French bread dipped in cinnamon and
brown sugar batter, grilled until golden, and topped with
nuts, strawberries, and confectioners’ sugar—but at this
special eatery, you really can’t go wrong.
Newer to town but based on the traditional meat-
and-three model Southerners all know and love, Beau’s
(facebook.com/beauspcb) is quickly becoming a Panama
City Beach favorite. Find a seat in this charming
whitewashed cottage filled with string lights and pillow-
lined benches, and enjoy a modern spin on down-home
Southern dishes. The sides and specials change daily, and
whether you choose a sandwich, a daily special plate, the
Meat & Two (with your choice of mains such as St. Louis
ribs or pulled pork; two sides, including gooey mac and
cheese, collard greens, grits, mashed potatoes, and much
more; a biscuit or cornbread; and sweet tea) or just fill up Beau’s
on four delicious sides, your choice of bread, and tea with
the veggie plate, you’ll enjoy every bite. And don’t forget Hang
dessert; Ooey Gooey Butter Bars, Banana Pudding, Key Five
Lime Pie, and more make the perfect sweet endings.
Another new favorite, beachfront spot Hang Five
(hangfivepcb.com) offers lots of tasty options for a super
satisfying lunch or supper. For fun comfort food options,
try the Footlong Chili Cheese Dog, the Junkyard Dog
that’s topped wih chili, cheese, slaw, pepper relish, salsa,
and mustard, or the shareable Seafood Nachos, featuring
shrimp, scallops, crawfish, cheese sauce, avocado,
salsa, and sour cream. Get cozy with a cup of Seafood
Gumbo that’s loaded with shrimp, scallops, crawfish,
crab, andouille sausage, tasso, okra, and rice, or enjoy
Hang Five

The Grand
Marlin

SkyWheel

The Grand Marlin

the Emerald Coast Reuben with blackened mahi-mahi,

coleslaw, provolone, toasted whole wheat bread, and
fried pickles for a hearty seafood-focused meal with a
can’t-beat Gulf Coast view.
The Grand Marlin (thegrandmarlin.com/pcb) is
another excellent dinner spot, boasting gorgeous views
of the Lighthouse Marina on Grand Lagoon and a variety
of fresh, elegant seafood offerings. Start with the buttery
baked BBQ’d Oysters; a mouthwatering entrée such as relaxing as you’d like, but a restful respite to warm up your
the Wild American Shrimp & Grits with chipotle-seared winter is hard to beat.
shrimp, Boursin cheese grits, and andouille sausage The SkyWheel (skywheelpcb.com) attraction at the
tomato stew or the Maryland Style Lump Crab Cakes dining and shopping center Pier Park is the perfect place
with roasted corn relish and Creole mustard butter; and to start your seaside escape. Grab a drink and a bite to eat
a creamy, indulgent slice of Key lime pie to fully embrace from the Snack Shack, step inside one of the 30 climate-
this beautiful Gulf Coast destination. controlled gondolas, enjoy your ride to nearly 200 feet
above the city, and take in the stunning panoramic views
RELAXING ATTRACTIONS of the Gulf’s blue-green waters below. For a more action-
With so much to do in this bustling coastal town, a trip packed experience, try the other on-site adventures as
to Panama City Beach can be as adventure-filled or as well. The SkyTrail and kid-friendly SkyTykes aerial ropes

75 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020

 courses are sure to thrill,
and the 18-hole miniature
golf course is fun for your
whole family.
As the only tropical
winery in Bay County,
Panama City Beach
Winery (panamacity
beachwinery.com) is
a unique stop for an
afternoon treat. No
reservations are required
for complimentary tastings of their 100-percent real fruit
wines made without additional sugars or added flavorings.
You’ll love the tropical taste of the customer-favorite
Hurricane Class 5 Sangria, Key Limen, White Gold
(peach), and more sweet sips.
If you’re interested in enjoying calming amenities
without ever leaving your accommodations, stay at an
oceanfront resort where Gulf views, beach access, pool
time, and so much more are plentiful. You’re sure to feel
refreshed and relaxed after a spa treatment at a seaside
location such as the Aquarius Spa (hipcbeach.com/gulf beautiful boat and set sail. You’ll get to look for dolphins
-front-spa) at the Holiday Inn Resort and eating dinner at and other wildlife while taking in the natural beauty of
their fine-dining restaurant, The View Restaurant. Shell Island and St. Andrews State Park, the marinas, the
One of the best ways to fully experience this coastal Grand Lagoon, and, if the waves are calm enough, the
destination is to get out on the water. With the two-hour gorgeous, sparkling waters of the Gulf of Mexico, which
daytime or sunset cruises offered by Island Time Sailing have made this Panhandle paradise such a special place
(islandtimesailing.com), it’s a breeze to hop aboard a to explore.

2020 JANUARY/FEBRUARY CO O K I N G W I T H PAU L A D E E N 76

a CAST IRON COMFORT b

Sizzling Steak SAVOR THE PERFECT SEAR YOU CAN ONLY ACHIEVE
WITH YOUR TRUSTY CAST-IRON SKILLET

GARLIC-ROSEMARY SKILLET
STEAKS
Makes 4 servings

1 teaspoon kosher salt

1 teaspoon ground black
pepper
2 (12-ounce) New York strip
steaks (about 1 inch thick),
room temperature
2 tablespoons canola oil
1⁄3 cup unsalted butter, cubed
3 large cloves garlic
1 tablespoon minced garlic
1 tablespoon chopped fresh
rosemary
Garnish: fresh rosemary sprigs

1. Sprinkle salt and pepper all over

steaks.
2. In a 12-inch cast-iron skillet,
heat oil over medium-high heat.
Add steaks; cook until deep golden
brown on bottom, about 3 minutes.
Turn steaks, and cook until browned
on bottom and a meat thermometer
inserted in thickest portion of steak
registers 135o, about 3 minutes, or
to desired degree of doneness.
3. Reduce heat to low; move steaks
to one side of pan. Add butter, garlic
cloves, minced garlic, and chopped
rosemary to opposite side of pan;
cook until butter is melted and
garlic is lightly browned, about
1 minute. Remove skillet from heat,
and spoon butter mixture onto
steaks. Let steaks stand for
5 minutes before serving. Garnish
with rosemary, if desired.

77 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020

 APRIL 25-26, 2020
118 TH
ANNUAL CAJUN WOODSTOCK
BENEFIT FOR ST. JUDE HOSPITAL
10 0 E AS T DA R BON NE S TR E ET
C HU RC H P OI N T, LA
3 37 .280 .87 1 0
cajunwoodstock.com
[email protected]

MAY 13-16, 2020

48 TH FROG FESTIVAL

Louisiana
20 6 FRO G FE STI VA L D RI VE
GO S SEN M E MOR I AL PAR K
RAYNE , LA
337. 334 .2332
HEART OF THE CAJUN PRAIRIE
raynefrogfestival.com
J OI
OIEE D E V IIV
VRRE
E — A LIT
LI T TLE
TL E JOY
J OY O F L
LIIV
V IN G
info@[email protected]

AC A D
DII A PA R
RIS
ISH
H TO UR
URII S T COMMIS
C OMMI S SI ON
877.783.2109 | [email protected] | www.acadiatourism.org
a SOMETHIN’ SWEET b

Light and Bright WINTER CITRUS SHINES IN

THIS RICH AND FLUFFY DESSERT

MEYER LEMON SOUFFLÉ

Makes 6 to 8 servings

2 tablespoons unsalted butter,

melted
¾ cup granulated sugar, divided
4½ tablespoons all-purpose flour
1⁄8 teaspoon kosher salt
1¼ cups whole milk, divided
4 large eggs, separated
1 teaspoon packed Meyer lemon
zest
3 tablespoons fresh Meyer lemon
juice
1 tablespoon unsalted butter
¼ teaspoon cream of tartar
Garnish: confectioners’ sugar

1. Preheat oven to 350°. Using upward

strokes, brush bottom and sides of
a 1½-quart soufflé dish with melted
butter. Add ¼ cup granulated sugar,
swirling dish to fully coat bottom and
sides. Gently shake out excess sugar.
2. In a medium bowl, whisk together
flour, ¼ cup granulated sugar, and salt;
whisk in ¼ cup milk and egg yolks until
smooth.
3. In a medium saucepan, heat
remaining 1 cup milk over medium
heat just until bubbles form around
sides of pan. (Do not boil.) Gradually
whisk half of hot milk into flour
mixture until smooth. Whisk flour
mixture into remaining hot milk in
pan. Cook over medium heat, whisking
constantly, until thickened and bubbly.
Remove from heat; whisk in lemon
zest and juice and butter until butter is
melted. Pour into a medium bowl; let
cool for 5 minutes, stirring twice.
4. In a large bowl, beat egg whites and combined. Gently fold remaining egg
cream of tartar with a mixer at medium
speed until soft peaks form. With mixer
white mixture into custard mixture.
Gently spoon batter into prepared pan.
· kitchen tip ·
Separate the eggs while cold, but beat
on high speed, add remaining ¼ cup 6. Bake until golden brown and
the egg whites after they’ve come to
granulated sugar, 1 tablespoon at a soufflé has puffed about 2 inches room temperature. Watch the soufflé
time, beating just until stiff peaks form. above rim of pan, 30 to 35 minutes, carefully; the higher it rises past 2 inches
(Do not overbeat.) watching carefully toward the end. above the rim, the more likely it
5. Gently whisk 1 cup egg white Serve immediately. Garnish with is to overflow out of the dish.
mixture into custard mixture just until confectioners’ sugar, if desired.
79 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020
 PAULA’S WEEKLY 5 Recipe Index
SHOPPING LIST
MEAT APPETIZERS AND SNACKS Garlic-Rosemary Skillet Steaks 77
Chicken, 6 (6-ounce) boneless skinless Fried Four-Cheese Balls 38 Hamburger Steaks with Mushroom
thighs and 1 large rotisserie Kentucky Hot Brown Dip 29 Gravy 48
Ground sirloin, 1 pound Orange-Ginger Meatball Stir-Fry 45
Pork chops, 4 (5-ounce) bone-in BREADS
Orange-Sage Pork Chops and Brussels
Shrimp, 1 pound large Garlic-Herb Cheese Bread 40
Sprouts 25
Louisiana Cracklin' Cornbread 33
PRODUCE Philly Cheese Steak Hand Pies 45
Baby portobello mushrooms, 1 (8-ounce) Parmesan Herb Rolls 15
Pulled Pork Sandwiches with Carolina
package Red Pepper Herb Bread 52
Mustard Sauce 29
Broccoli, 1 large head
Brussels sprouts, 1 pound DESSERTS Smoked Chicken with Alabama White
Carrots, 4 medium Buttermilk Chess Pie 53 Sauce 32
Celery, 2 stalks Chocolate Cheesecake Bars 41 Southwestern Veggie Breakfast Hash 57
Garlic, 1 head Georgia Peanut Sheet Cake 33 Spicy Cheddar-Apple-Bacon Grilled
Green cabbage, 1 large Cheese 70
Glazed Old-Fashioned Doughnut Cake 68
Orange, 1 large
Lemon Poppy Seed Ricotta Cookies 38 Stuffed Cabbage Rolls 44
Parsley, 1 large bunch
Red bell pepper, 1 large and 1 medium Meyer Lemon Soufflé 79 Sweet Potato, Sausage, and Kale
Red onion, 1 small Orange Vanilla Cookies 65 Hash 59
Sage, 1 bunch Peanut Butter Candy Brownies 17
Sweet onion, 1 small SOUPS
Pecan Blondies with Vanilla Caramel 68
Yellow onion, 2 small Beef Vegetable Soup 52
Vanilla Bean Pudding 65
Beer Cheese Soup 41
DAIRY
FROSTINGS AND TOPPINGS Creamy Broccoli Cheese Soup 72
Greek yogurt, 1 (7-ounce) container
low-fat Buttermilk Whipped Cream 53 French Onion Soup 72
Blue cheese, 1 (4-ounce) container Cream Cheese Glaze 38
VEGETABLES AND SIDES
crumbled Homemade Vanilla Extract 65
Half-and-half, 1 pint Arkansas Green Beans 32
Peanut Butter Frosting 33
Heavy whipping cream, 1 half-pint Blue Cheese-Parmesan Mashed
Vanilla Caramel 68
Parmesan cheese, 1 (6-ounce) package Potatoes 40
shredded MAIN DISHES Broccoli Slaw 53
Provolone cheese, 8 slices
Baked Buffalo Chicken Subs 26 Carrot and Celery Slaw 26
Unsalted butter, 2 sticks
Balsamic-Roasted Veggie and Chicken Maple-Vanilla Glazed Acorn Squash 65
Whole milk, 1 half-pint
Grilled Cheese 70
BREAD
Broccoli-Mushroom Chicken Thighs 23
Sub rolls, 4
Cajun Shrimp and Greens Hash 58
Photography Credits
CANNED AND DRY GOODS Page 9—Big Swamp Smoke Off photo
Chili Mac 48
Whole plum tomatoes, 1 (28-ounce) can courtesy of TJ Snopkowski. Chocolate
Corn and Bacon Hash 59
Diced tomatoes, 1 (14.5-ounce) can Lovers’ Festival photo courtesy of
Corned Beef and Brussels Sprouts Hash 58
Tomato paste, 1 (6-ounce) can Arkansas Department of Parks and
Elbow macaroni Creamy Tomato Shrimp and Rice 24
Tourism.
Rice Crispy Air-Fried Pork Chops with Gravy 19
Page 13—Murder Mystery Dinner Train
Easy Beef Goulash 22
CONDIMENTS photo courtesy of Luke Usry
Cayenne pepper sauce Photography.
Dijon mustard
Hot sauce
Ketchup Where to Find It
Orange marmalade Page 15—Garden Rooster butter holder

SEASONINGS from pauladeenshop.com.

Dried basil Page 60—Red speckle skillet from
Dried dill pauladeenshop.com.
Garlic powder
Montreal steak seasoning

STAPLES
All-purpose flour
Ground black pepper
Kosher salt
Olive oil

81 CO O K I N G W I T H PAU L A D E E N JANUARY/FEBRUARY 2020