Garlic Mashed Potatoes

These are very similar to my usual mashed potato recipe. I like the addition of the sour cream and the richness it gave to the dish. This is a perfect pairing for the rich gravy from the sweet and sour brisket.

Garlic Mashed Potatoes

• 3 medium baking potatoes peeled and coarsely chopped
• 1 teaspoon salt
• 4 tablespoons butter, at room temperature
• 1/4 cup sour cream, at room temperature
• 1 teaspoon finely minced garlic
• 1 tablespoon (or more) whole milk, at room temperature or warmed
• Salt and freshly ground black pepper

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

Source: Paula Deen/Foodnetwork.com

Butterscotch and Black Pepper Baby Carrots

This was a simple, easy and delicious way to prepare fresh baby carrots. A great weeknight side dish to have in your repertoire.

Butterscotch and Black Pepper Baby Carrots

• 2 1/2 tablespoons butter
• 2 1/2 tablespoons packed light brown sugar
• 1/4 teaspoon kosher salt
• 1 pound baby carrots, halved lengthwise
• 1 tablespoon freshly ground black pepper

In a medium skillet, heat the butter, sugar, and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper. Serve hot or warm.

Source: Paula Deen/Foodnetwork.com

Herbed Stuffed Chicken Breasts

I needed some quick dinner inspiration so I consulted my well worn copy of The Lady and Son's cookbook. This recipe sounded great and I only needed to purchase the feta to make it as I had everything else on hand. We really liked this recipe. This would be great entree for a casual dinner party. The dish is pretty simple to prepare and makes an elegant presentation, especially if you tie it with the leeks as suggested by Paula Deen. I skipped that step since it was just a week night dinner for us. I think next time I might subsitute chicken broth for the melted butter just to make it a bit healthier. I served this with a Near East rice pilaf mix and a strawberry spinach salad.

Herbed Stuffed Chicken Breasts

4 whole skinless boneless chicken breasts (approximately 5-7 oz each)
One 3-ounce package cream cheese, softened
3 oz feta cheese, crumbled
1/2 teaspoon dried sweet basil
1/2 teaspoon dried oregano
1/2 teaspoon House Seasoning
4 slices bacon
1 leek, optional
4 tablespoons (1/2 stick) butter, melted

Preheat oven to 275 degrees. Wash and pound each chicken breast flat. Lay chicken breast on cookie sheet and spread it with cream cheese, followed by 1/4 of the feta cheese. Mix together basil, oregano and House Seasoning and sprinkle with chicken. Roll up each breast and wrap with a slice of bacon. At this time, if desired, you can tie up each rolled chicken breast with the green top of the leek. Place chicken breasts in a casserole dish and pour melted butter all over. Cover casserole dish with foil and bake for 1 1/2 hours. Uncover dish and increase temperature to 350 degrees. Continue to bake, allowing the bacon to brown, for 15-20 minutes. Or you could place dish under broiler for a few minutes to brown. Serve over rice with pan juices poured on top.

Source: The Lady and Sons Savannah Country Cookbook, Random House, 1997.

Oven Roasted Ribs

This recipe was so fantastically easy and so delicious that I had to post it! I hated posting without a picture but these were gone in a flash before I even had a chance to get a picture. That is how good these are! If you decide to make these, be sure to plan ahead for at least a 4 hour marinade. I marinated mine overnight. These can be eaten as is or served with barbecue sauce. This recipe has tied for first place with our favorite Memphis style rib recipe. The cooking method for each is the same and both recipes yield a moist and tender rib. Both also use a dry rub, which in my opinion produces the tastiest ribs. The Memphis style ribs have a good savory flavor which is enhanced by the chili powder, paprika and oregano. In contrast, these ribs are also perfectly seasoned and have a slightly smokey garlicky taste to them. With either recipe I recommend using this barbecue sauce. There are worse things than having two killer rib recipes. The hardest part will be deciding which one to make next time! For a quick summer dinner, I served these with steamed corn on the cob and coleslaw.

The Lady's Oven Roasted Ribs

One 5-pound slab pork ribs
4 teaspoons liquid smoke
2 teaspoons House Seasoning (I mixed garlic powder, onion powder, and salt and pepper)
2 teaspoons seasoned salt

Wash ribs and drain. Rub each side with liquid smoke, garlic powder, salt, pepper, and seasoned salt. Refrigerate fro 4-24 hours. Preheat oven to 325 degrees. Roast uncovered for 1 1/2 hours.

Source: The Lady and Sons Savannah Country Cookbook, Random House, 1997.

Turkey Meatball Pasta Bake

I have had this recipe on my list of recipes to try since October. After making it last night, I wish I had made it much sooner! This was really good. I would call it Italian with a southern twist. What else would you expect from Paula Deen? Being Italian, the idea of putting both red peppers and green onions in my meatballs is a foreign concept to me. We also typically don't add cream cheese or sour cream to our baked pasta dishes. Somehow though, the combination of these ingredients works really well in this dish. I saved time and used my favorite jarred marinara sauce. I would recommend using two jars if you go that route. Don't hesitate like me, head to your kitchen and make this one right away, your family and friends will thank you!

Past Favorite Pasta Bakes:
Cheesy Baked Penne with Cauliflower and Creme Fraiche
Baked Pasta with Chicken Sausage
Penne with Roasted Vegetables

Turkey Meatball Pasta Bake

Makes about 8-10 servings

1 pound ground turkey
1/2 cup panko (I was out so I used plain breadcrumbs)
1/4 cup minced green onion
1/4 cup minced red bell pepper
1 large egg
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
1 teaspoon Italian seasoning (I used a mix of thyme, basil, and oregano)
1/2 teaspoon salt
1 16 0z box rigatoni noodles, cooked and kept warm.
1 8 0z package cream cheese, softened
1/2 cup sour cream
Zesty Tomato Sauce, recipe follows (I used Newman's Own Marinara Sauce)
1 8 0z package shredded mozzarella cheese (I used an Italian cheese blend)
1 5 oz package grated Parmesan ( I used about 3 oz plus some of the Italian cheese blend)

Preheat oven to 350. Line a rimmed baking sheet with aluminum foil. Place a cooling rack over pan. Spray rack with non-stick cooking spray.

In a medium bowl, combine turkey, breadcrumbs, green onion, bell pepper, egg, garlic, parsley, Italian seasoning, and salt. Shape mixture into golf ball-size balls; place on prepared cooling rack. Bake 15-17 minutes or until lightly browned. Set aside.

Lightly grease 13x9 inch baking dish.

In a large bowl, combine hot cooked pasta, cream cheese and sour cream, stirring to combine. Spoon half of mixture into prepared baking dish. Top evenly with half of meatballs. Spoon half of Zesty Tomato Sauce over meatballs. Sprinkle evenly with mozzarella cheese. Repeat procedure with remaining noodle, meatballs and sauce. Sprinkle evenly with Parmesan cheese. Bake for 35-40 minutes or until hot and bubbly. Serve immediately.

Note: This dish can be made a day ahead of baking. It can also be prepared and frozen for up to 1 month. Thaw in refrigerator before baking.

Zesty Tomato Sauce
Makes about 6 1/2 cups

2 tablespoons vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1 28 oz can crushed tomatoes
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 tablespoon minced freshly parsley
1 teaspoon Italian seasoning
1 teaspoon sugar
1 teaspoon salt

In a large saucepan, heat oil over medium heat. Add onions and garlic; cook for 5 to 6 minutes, or until onion is tender. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat.

Source: Cooking with Paula Deen/September/October 2008.

Cherry Cake with Cherry Cream Cheese Frosting

As the finishing touch for my Valentine's Day Party I made this cake from the latest issue of Paula Deen's Magazine. When I saw this cake in the February issue, I knew I wanted to make it. The presentation in the magazine was just adorable and I have always had success with Paula's desserts. This cake was incredibly moist and the cherry flavor was not overwhelming but added a nice hint to the cake. I think the technique of folding in the stiff egg whites contributed to the moist cake. It is a technique I had not used before. It was unanimous at the party that this cake recipe was a keeper! I would love to try this as cupcakes as well. I'm glad I was able to host the Valentine's Day party and got to bake a few Valentine's treats since I won't be cooking for Valentines this year. My husband is taking me for dinner and live jazz music at one of our favorite restaurants and then we are staying at one of the fabulous hotels downtown. I'm very much looking forward to our date!

A few notes, I recently learned Whole Foods sells jarred maraschino cherries with no artificial color. I will definitely be using those in the future. I was o.k with using the regular cherries because it was only a slight amount of artificial color for this recipe, but I prefer not to use any when possible. Also, next time I will make sure to get the cherries with the stems on for a more elegant presentation.

Past Favorite Paula Deen Desserts:
Blueberry Cream Cheese Tarts
French Coconut Pie
Blueberry Raspberry Pecan Crisp
Better Than Sex Cake
Lady and Son's Peach Cobbler

Cherry Cake with Cherry Cream Cheese Frosting

1 cup butter, softened
1 3/4 cups sugr
2 tablespoons maraschino cherry juice
1/2 teaspoon vanilla extract
3 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole buttermilk
5 egg whites, beaten and stiff
1 cup finely chopped maraschino cherries
Cream Cheese-Cherry Frosting (recipe follows)

Preheat oven to 350. Spray 3 (9 inch) baking pans with nonstick baking spray with flour.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add cherry juice and vanilla, beating until combined.

In a medium bowl, combine flour, baking powder and salt; sift. Gradually add to butter mixture, alternating with buttermilk, beginning and ending with flour mixture, beating until combined after each addition. Gently fold in beaten egg whites until mixture is smooth. Gently stir in maraschino cherries.

Spoon batter evenly into prepared pans. Bake for 20-25 minutes or until wooden spoon inserted in center of cake comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese-Cherry Frosting evenly in between layers and on top and sides of cake. Garnish with maraschino cherries if desired.

Cream Cheese-Cherry Frosting

1 (8 ounce) package cream cheese, softened
3/4 cup butter, softened
1/4 cup maraschino cherry juice
6 cups confectioner's sugar

In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Slowly beat in cherry juice until mixture is smooth. Gradually add confectioner's sugar, beating until smooth.




Source: Cooking with Paula Deen, January/February 2009.

Oven Baked Caramel Corn

I think one of my favorite kitchen gadget purchases of this year is our hot air popcorn popper. Its so easy to use and makes eating popcorn much healthier. We have been working on it for a while but think we finally found the perfect butter/salt ratio when making regular popcorn. Today, I decided to branch out and make caramel popcorn using a Paula Deen recipe I had clipped awhile back. It turned out perfectly and was a great snack to eat while watching college football on a beautiful fall day. I'm definitely looking forward to making this again and have already started thinking of different additions. I also can't wait to try a chocolate popcorn recipe I saw recently. I halved this recipe without any difficulties. The recipe below is the full recipe.

Oven Baked Caramel Popcorn
Source: Christmas With Paula Deen as published in The Dallas Morning News on December 10, 2007

7-8 quarts popped popcorn
2 cups unsalted peanuts, shelled pumpkin seeds or sunflower seeds (I omitted)
1 cup light brown sugar
1 cup (2 sticks) butter or margarine
1 tsp salt
1/2 cup light corn syrup
1 tsp maple flavored pancake syrup (I used real maple syrup)
1 tsp vanilla extract
1 tsp baking soda

Preheat oven to 250 F. Coat rimmed cookie sheets or jellyroll pans generously with vegetable-oil cooking spray, or rub with shortening.

Place the popcorn and your choice of nuts or seeds into a very large bowl. In a medium saucepan, combine the sugar, butter, salt, syrups and vanilla. Bring to a boil over medium-high heat and continue boiling 5 minutes, stirring constantly. Remove from the heat and add the baking soda. The mixture will bubble. Stir vigorously until the mixture is smooth.

Pour the hot syrup over the popcorn mix. Stir until the popcorn is coated. This is messy; take your time and use a long-handled spoon.

Spread the coated popcorn in the prepared pans. Bake 1 hour, stirring several times. The mixture will be very sticky.

Remove the popcorn from the oven and allow to cool 15 minutes. Break big hunks apart while mixture is cooling. Store in large, airtight plastic containers.

Pesto Cheese Blossom

We were invited to a Labor Day cookout at my parent's house. My Mom always has a huge spread of really delicious food. Her wonderful home cooking clearly had an influence on my love of cooking. My mom already had side dishes and desserts filled with her amazing potato salad, a sweet potato salad, corn and a delicious homemade banana pudding. Based on the well planned menu, I decided to bring an appetizer. This Paula Deen recipe has also been in my file for some time. I'll admit I always had some reservations about making it, worrying it wouldn't unmold properly or would take a lot of time to make. Turns out any such thoughts were completely unfounded. This was so simple to make and had a perfect presentation. This was a major hit at the cookout. I meant to get a picture of the whole thing before it was cut but I got busy and by the time I turned around almost half of it was gone! I know I will be making this one again and again. As for the potato salad recipe, I would love to share, but its our family recipe. I'm working on getting the banana pudding recipe and I'm sure I'll be featuring it in my blog soon!

Pesto Cheese Blossom
Source: Paula Deen/Foodnetwork.com

1 (8-ounce) package sliced provolone cheese 2 (8-ounce) packages cream cheese, at room temperature 20 pistachios, shelled 2 cloves garlic 1/2 cup fresh basil leaves 1/2 cup fresh parsley leaves 1/2 cup pine nuts 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons extra-virgin olive oil 3 ounces oil-packed sun-dried tomatoes Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside. For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well. With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor. Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers.

Blueberry Cream Cheese Tarts

This is another one of those recipes I have had in my file quite some time. I thought they would be a perfect compliment to my lunch menu and a bonus, easy to make. The name is a little deceiving, these are mini cheesecakes. I was really surprised a what a perfect crust the vanilla wafer made on the bottom. I can just imagine all the possibilities for other cookie crusts-chocolate wafer, ginger snap, crushed Oreos. These only took me about 10 minutes to make. I was also able to make them the night before and they held up perfectly. I wanted to use the blueberry pie filling as suggested but the store bought pie fillings have artificial colors in them which I try to avoid. Who would have thought? I looked in Whole Foods and didn't find any canned or jarred pie fillings. So, I decided to use a jar of St. Dalfour Wild Blueberry Fruit Spread that I have had in my pantry for a while. It worked perfectly. Its made of 100% fruit and had nice petite little blueberries nestled in the spread. This recipe is a keeper not only because it was delicious but because it is really versatile and can be made in a snap.

Blueberry Cream Cheese Tarts
Source: Paula Deen/Foodnetwork.com

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract (I used 1 tsp vanilla bean paste)
2 eggs
12 vanilla wafers (I found organic at Whole Foods)
1 (21-ounce) can blueberry filling, or other pie filling (I used a Natural Fruit Spread)

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.

French Coconut Pie

I didn't have any plans to make pie this weekend, that was until my husband and I watched The Waitress. It was an adorable and quirky romantic comedy. I highly recommend it. The only problem is that after you finish the movie, you will be craving pie! My husband really likes coconut pie, so that was his pick. This recipe was very easy and I already had all the ingredients on hand. This recipe uses a pre-made pie crust. I use Wholly Wholesome Pie crusts sold at Whole Foods. I keep them in the freezer for pie baking emergencies! These crusts taste homemade and they have no artificial ingredients or preservatives. This recipe was a hit at our house. Minus the baking time, it only took about 10 minutes to throw this together. The filling of the pie was a delicious coconut custard. The top browned leaving a creme brulee like crust. I only cooked mine for the minimum 45 minutes and it got a little browner than I would have liked. So, I recommend checking this pie often to ensure it doesn't get to done. I served this with a dollop of fresh whipped cream.

French Coconut Pie
Source: The Lady and Son's Savannah Country Cookbook

4 tablespoons (1/2 stick) butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)-I use organic superfine
1 cup milk
1 (9-inch) unbaked pie shell-I used a Wholly Wholesome Pie Crust

Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

Double Dutch Chocolate Fudge Upside-Down Cake

Yesterday, I was preparing to cook dinner, which didn't involve much since I was only popping a meatloaf I had previously frozen into the oven. I steamed some broccoli and threw together some mashed potatoes, not much challenge. Then it hit me that I really wanted something chocolate! I grabbed my Lady & Son's Cookbook and found this Double Dutch Chocolate Fudge Upside-Down Cake. One of the things I really love about Paula Deen's books is that I can always find a recipe that uses ingredients I have on hand. This recipe was very simple to throw together. I was a little skeptical about how this would turn out when I saw the layer of hot water sitting on top of the cake. However, when it was done baking, the cake had risen to the top and there was a decadent gooey hot fudge layer beneath. I don't have a picture of this one, because although it was absolutely delicious, it was not much of a looker for photography purposes! I didn't make the whipped cream to go on top and I think that would have made it more photogenic along with some fresh mint and a raspberry. This dish can definitely be dressed up for a dinner party or go for a casual weeknight meal.

Double-Dutch Chocolate Fudge Upside-Down Cake
Source: The Lady and Sons II

Serves 8-10

1 cup all-purpose flour
1 cup granulated sugar, divided use
2 tablespoons, plus 1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil or melted butter
1 1/2 teaspoons vanilla extract, divided use
1/2 cup chopped walnuts (optional)
1 cup packed brown sugar
1 1/2 cups boiling water
1 cup heavy cream

Preheat the oven to 350 degrees.

In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt. Add the milk, the oil, and 1 teaspoon of the vanilla, and stir until blended. Stir in the nuts,if using. Pour the batter into a greased 9x13-inch pan.

In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well. Spread this mixture over the batter in the pan. Using a large spoon, drizzle the boiling water over the cake; do not stir. Bake for 40 to 45 minutes, or until the top of the cake is firm. Let the cake cool slightly. Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla. Cut the cake into squares and place them upside down (gooey side up) on dessert plates. Spoon a dollop of whipped cream onto each piece of cake.

Blueberry Raspberry Pecan Crisp

Tonight I was in the mood for a dessert using blueberries. I found this recipe in my Lady and Sons Too! Cookbook. You just can't go wrong with a Paula Deen recipe. This one was actually not too bad on fat or calories either. This recipe was originally published in Savannah Seasons: Food and Stories from Elizabeth on 37th and was republished by Paula Deen. This was a winner in our house. I didn't take a picture since it wouldn't photograph that great but it did taste delicious.

Blueberry Raspberry Pecan Crisp
Source: The Lady and Sons Too!
2/3 cup all purpose flour
2 tablespoons rolled oats
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/4 cup (1/2 stick) cold butter, cubed
1/2 cup pecans, toasted
1 cup fresh raspberries or blackberries (I used raspberries)
1/2 cup granulated sugar
1 tablespoon cornstarch
4 cups fresh blueberries ( I used frozen wild boreal blueberries)
2 tablespoons honey

Preheat oven to 375.

For topping, in the bowl of a food processor, combine the flour, oats, brown sugar and cinnamon, and process briefly to mince the oats. Add the butter and process until mixture looks moist and begins to stick together. Stir in the pecans. Transfer to a small bowl and refrigerate.

In a large saucepan over high heat, stir together the raspberries, granulated sugar, and cornstarch. Bring to a boil and cook, stirring until the mixture is slightly thick and shiny, about 3 minutes. Stir in the blueberries and pour into a baking dish. Crumble the topping over the berries and bake for 30 minutes, or until golden. Remove the dish from the oven, drizzle the honey over the topping and return to the oven for 5 minutes. Cool for at least 15 minutes before serving. Serve warm.

Breakfast for Dinner

Since we are currently in the season of Lent I needed a meatless meal for dinner today. I decided breakfast for dinner would hit the spot. I made Paula Deen's Hashbrown Quiche and Ultimate Coffee Cake. Both were delicious. I omitted the ham from the quiche to make it meatless. The potato crust was an excellent change from a traditional quiche, and one that made my husband actually agree to eat quiche! The coffee cake was more of a pull apart bread than a traditional coffee cake but yummy none the less. When it came out of the oven it smelled like a fresh baked donut. The coffee cake needs to be made ahead so it is a perfect dish for a brunch. I think mine quadrupled in size while rising. It was very rich and worth every calorie! To top off the meal I made Ginger Grapefruit Spritzers from Martha Stewart's Every Day Food. I'm not normally a huge fan of grapefruit, but the addition of the ginger, honey and sugar cuts the bite of the grapefruit and makes a wonderfully refreshing drink. I figure its also a good booster during cold and flu season.

Paula Deen's Ultimate Coffee Cake Recipe as Adapted from Paula Deen's website on foodtv.com

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan
over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Hash Brown Quiche
Recipe as Adapted from Paula Deen's website on foodtv.com

3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepperPreheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Ginger Grapefruit Spritzers
Recipe as adapted from Martha Stewart Everyday Food

Serves 6

• 1 (3-inch long) piece fresh ginger, peeled and thinly sliced (about 1/3 cup)
• 1/4 cup sugar
• 1/4 cup honey
• 4 cups freshly squeezed ruby-red grapefruit juice (about 5 grapefruits)
• Ice cubes, for serving
• 1 can (12-ounce) club soda
  

1. In a small saucepan, combine ginger, sugar, honey, and 1/4 cup water over medium heat, stirring until sugar is dissolved, about 2 minutes.
2. Place grapefruit juice in a pitcher. Strain ginger syrup through a fine-mesh sieve into pitcher. To serve, divide juice mixture among six glasses filled with ice, and top off with a splash of club soda.

Dessert in a Hurry

Last night I need to throw together dessert in a hurry as I ended up having a last minute dinner guest and no time to get to the store for more elaborate planning. I flipped through my Lady and Son's cookbook and found a recipe for which I had all the ingredients. Its a popular dessert in the South, known as Better Than Sex Cake. I have seen multiple variations of this recipe through the years. I threw this dessert together in no time and it was really delicious. Think ooey gooey and really chocolaty! I will definitely be making this one again. Its always good to have a few delicious dessert recipes that can be thrown together in a hurry. Two of my other quick dessert standbys are Berry Cookie Cobbler and Peach Cobbler also featured in the blog.

Better Than Sex Cake
As Adapted from the Lady & Son's Cookbook

One 18 1/2 oz chocolate cake mix
One 14 ounce can sweetened condensed milk
One 6 oz jar caramel or hot fudge topping (I used hot fudge)
8 oz Cool Whip
4 Skor candy bars, crushed (I grated chocolate on top)

Prepare cake according to directions and bake in a 9x13 inch pan. Pierce warm cake all over with a toothpick. Pour milk over cake. Pour caramel over cake. Chill. Before serving, top with whipped topping and sprinkle with crushed candy.

Still Cold-More Soup Recipes!

Today I hosted a play date with some friends. We take turns hosting and the host always provides lunch. We are all pretty good cooks so we always end up with a great lunch wherever we go. I took over hosting this week for a friend who was sick. I had to come up with a menu on the fly. Since it was cold I decided to try Paula's White Bean Chicken Chili. I served it with cornbread, Spinach Salad with Mandarin Oranges and Pomegranate Seeds and Ina's Chocolate Cake. It was a great cold weather meal and really hit the spot.

I did not make my white chicken chili very spicy. You could adjust the spices according to your tastes. I had a few issues with the recipe and instructions but was able to adjust and correct. After following the recipe, my beans were still crunchy and I had to add a lot more liquid and cook longer. I just added water when the liquid cooked down too much and it was fine flavor wise. They did eventually soften. I have since learned (1) follow the recipe for soaking on your beans rather than the recipe (2) cook the chili with a lid on despite what the recipe says. The only other issue I have with the recipe is that it is not clear how much green chili to use. I used canned but mine were diced so I added what I thought was correct and it tasted fine. This is a great winter recipe.

I would have taken a picture, but the chili just was not photogenic!

White Bean Chicken Chili
Recipe as Adapted from the Lady and Son's Cookbook

1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion (I omitted because I forgot to get an onion!)
1 1/2 cups chopped green chiles (fresh or canned) (I used about 1/2 can diced)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper (Omitted)
Pinch red pepper flakes (Omitted)
1/2 bunch cilantro leaves, chopped

Rinse beans well, cover with cool water, and soak for 2 hours. (Follow recipe for soaking on beans.)Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

Tomato Dill Soup with Chive Biscuits

It seems I have been on a kick making Paula Deen and Ina Garten recipes. I have been flipping through those cookbooks during the holidays and found myself wanting to try many of the recipes. I recently was looking through my Lady and Son's Cookbook and saw this recipe for Tomato Dill Soup. I love tomato basil soup but I wasn't quite certain about this combination of tomato and dill. I did, however, have a large amount of fresh dill to use from making Paula's Savory Salmon earlier in the week. I also managed to have all of the other ingredients on hand so I decided to give it a try. My husband proclaims this is the most delicious soup he has ever had. It was amazing how all of the flavors came together to produce a rich and flavorful soup. To go with the soup, I made Ina's Chive Biscuits, as I also had some fresh chives I needed to use up. The biscuits were surprisingly quick and easy to make. Next time I would probably add some cheddar cheese to give them a little more flavor.

Tomato Dill Soup
Recipe Courtesy of Paula Deen

Paula’s Tomato and Dill Soup

1- 28 ounce can of crushed tomatoes or 3 cups of fresh tomatoes, peeled and chopped (I used canned)
1 medium onion, chopped
2 cups of chicken stock
1 teaspoon chopped garlic
1/2 cup white wine
1 teaspoon lemon pepper seasoning
3 tablespoons chopped fresh dill
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1/4 cup fresh parsley chopped

In a large pot combine first 7 ingredients. Cook on medium-high heat for 30 minutes. Add remaining ingredients and simmer for 10 minutes.

Chive Biscuits
Recipe Courtesy of Ina Garten

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh chives or fresh parsley leaves
1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees F.

Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.

Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.

Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

Happy New Year and Good Luck on a Plate!

I grew up in the south and so I can't have New Years Day without pork, black-eyed peas and, turnip greens. Each portion of the meal symbolizes luck in a portion of your life for the coming year. Growing up I hated turnip greens but we always had them out of the can. Now that I have learned to make them fresh, I am a big fan. I was a little disappointed with the pork. I am a huge fan of Rebecca Rather and so I was excited to make the Spicy Texas Roast Pork from her most recent cookbook, A Pastry Queen Christmas. The pork was good but not amazing. I also made Paula Deen's Turnip Greens with Cornmeal Dumplings. I had a few issues with the recipe and it not being clear at what temperature to cook and whether or not to strain the liquid. I would omit the dumplings next time. They didn't add much to the recipe and fell apart. The greens however were delicious. You could even use this recipe as a soup since it has enough liquid in it. I left the liquid with the greens and served in a bowl. I also made Paula Deen's black-eyed pea salad. I loved the combination of all the herbs and veggies. I recommend making this 24 hour ahead. Finally to top off our southern feast I also made Paula Deen's banana pudding. Her Not Yo Mama's Banana Pudding is one of my favorites but today I was in the mood for an old fashioned cooked banana pudding. This recipe did not disappoint. My only complaint is that I did not get enough pudding to fill a 9x13 pan so we had a brownie pan size. I also need to work on my Meringue a little more this was not as light and fluffy as it should have been.




Turnip Greens with Cornmeal Dumplings

Recipe Courtesy of Paula Deen
3/4 pound smoked meat (smoked turkey wings are excellent)
4 quarts water
1 teaspoon House Seasoning, recipe follows
2 chicken bouillon cubes
1/4 teaspoon ground ginger
1 bunch turnip greens with roots
4 tablespoons (1/2 stick) butter
1 teaspoon sugar (optional; may be used if greens are bitter)
Cornmeal Dumplings, recipe followsPlace smoked meat in water along with House Seasoning, bouillon, and ginger. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes, or until roots are tender. (Reserve 2/3 cup turnip liquid for the dumplings.) Add butter and sugar. Serve with dumplings.House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Cornmeal Dumplings
1 cup all-purpose cornmeal
1/2 teaspoon salt
1 small onion, chopped
1 egg
2/3 cup liquid from cooked turnips

Mix all ingredients together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.

Black-eyed Pea Salad
Recipe Courtesy of Paula Deen

3/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup sugar
3 cups black-eyed peas, cooked
1 red bell pepper, seeded and diced
1/2 cup chopped green onion with tops
1 large tomato, diced
1 tbsp fresh thyme
1 tbsp minced fresh rosemary
4 tbsp minced fresh parsley
2 tbsp minced fresh oregano
1 large banana pepper (mild), seeded and diced
1 hot green pepper, seed and diced (optional)-I omitted

Mix olive oil, vinegar and sugar together and pour over the rest of ingredients. Mix well and chill. Use a slotted spoon to serve.

Banana Pudding

Recipe Courtesy of Paula Deen

3/4 cup sugar
2 tablespoons cornstarch
3 cups milk
4 egg yolks
1 teaspoon vanilla extract
2 ounces (1/2 stick) butter
3 medium bananas, sliced
1 (12-ounce box) vanilla wafers

For the meringue topping, optional:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens--do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.

For the meringue topping, if using:
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.

New Years Eve 2007-Best Meal Yet!

Perhaps fittingly, I think we ended 2007 with what was one of my best meals of the year. I made my first standing rib roast and it came out perfectly. The preparation could not have been more simple-salt and pepper. The cooking method involved roasting the beef at three different temperatures which produced a perfectly cooked roast. The mustard horseradish sauce was a perfect complement. For sides, I also went simply, Ina's Sauteed Carrots and Paula Deen's Boursin Potatoes. The carrots were probably the best I have ever had. The cooking method really enhanced the flavor of the carrots. I was suspect that a carrot recipe could be amazing but this one was. The Boursin potatoes were very rich but simple to prepare. We enjoyed a wonderful candlelight dinner and even finally used our china! My husband proclaimed this a five-star meal and I would agree! We cheated for dessert and purchased a delicious triple chocolate mousse. All in all a great way to ring in 2008! Happy New Year!

Sunday Rib Roast
Recipe Courtesy of Ina Garten

1 (3-rib) standing rib roast (7 to 8 pounds)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Mustard Horseradish Sauce, recipe followsTwo hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.

Preheat the oven to 500 degrees F (see note).

Place the oven rack on the second lowest position.

Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.

Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.

Note: Be sure your oven is very clean before setting it at 500 degrees F.

Mustard Horseradish Sauce:
1 1/2 cups good mayonnaise
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/3 cup sour cream
1/4 teaspoon kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

Sauteed Carrots
Recipe Courtesy of Ina Garten

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley (I used parsley)

Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

Boursin Cheese Potatoes

Recipe Courtesy of Paula Deen

3 lbs red potatoes, unpeeled
Salt and Pepper to taste
1 pint heavy cream
1 5 oz package Boursin cheese
Fresh chives or parsley chopped (I used chives)

Preheat oven to 350. Wash and slice potatoes into 1/4 inch thick rounds. (I used the food processor to ensure even results and to speed up the chopping). Toss potatoes with salt and pepper. Heat cream and cheese together on top of stove or in microwave, until cheese has melted. Stir mixture until thoroughly blended. Layer half of the potatoes into a 2 quart baking dish (this is best in a deep dish instead of a long, flat dish). Cover potatoes with half of the cream mixture. Repeat with remaining potatoes and cream mixture. Cover and bake 1 hour. Sprinkle with chopped chives or parsley.

Paula Deen's Savory Salmon

I have been eyeing this recipe from the Lady and Sons Cookbook for some time. I realized we had not had fish in a while so I added it to the list this week. This dish turned our delicious. The fruit, vegetables and herbs gave a wonderful flavor to the salmon and turned into a tasty relish on top of the fish. Not only did this dish taste good but it presents nicely also. My only criticism of this dish is that I thought the dill might have been a tad strong so I would probably use a little less next time or try the chervil instead. This recipe was another winner from Paula Deen and it didn't even have any butter! I served this with an almond rice pilaf and steamed green beans.

Savory Salmon
Recipe Courtesy of Paula Deen

1 (2-pound) salmon fillet
House Seasoning, recipe follows
1 small red bell pepper, julienne
1 small green bell pepper, julienne
1 medium onion, sliced thin
1 medium orange, sectioned and seeded
1 pint strawberries, cleaned and sliced
1/2 cup water
1/2 cup honey
1/2 cup chopped fresh chervil or baby dill
4 cloves garlic, minced
2 tablespoons chopped green onion
2 lemons, juiced
Preheat oven to 350 degrees F.

Place salmon fillet on a foil-lined pan. Season with House Seasoning, then cover and surround fish with red and green bell pepper, onion, and sectioned orange slices. Mix strawberries, water, honey, chervil or dill, garlic and green onions together. Pour lemon juice over salmon. Ladle strawberry mixture evenly over salmon. Cover with foil and pierce foil, allowing steam to escape. Bake for 25 to 30 minutes. Serve with rice.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix well. Store in shaker near stove for convenience.

Poblano Chicken Chowder

One of my favorite things to eat is homemade soup. This Paula Deen recipe was a little time consuming but turned out fantastic. It is a hearty soup and makes a meal all on its own. It pairs nicely with corn bread. In true Paula Deen spirit it does have a stick of butter! The only changes I made were I used jalapenos instead of poblanos as I could not find the poblanos. I also seeded my jalapenos to remove most of the heat. I also omitted the hot sauce because I don't like my dishes too spicy. The soup had a kick as it was from the jalapenos. I've never used chicken bouillon before and when I investigated the ingredients I couldn't find one that I was willing to put in my soup. I finally found one in the organic section of my grocery store. Its called Not-Chick'n. It has no MSG and contains only a few ingredients all of which are organic and natural. I did use heavy cream this time but next time I would probably use half and half to cut the calories a little. I happened to have heavy cream in the house for some holiday baking I am doing. This soup makes a lot. I have two extra containers frozen now. This would be the perfect snow day soup.

Poblano Chicken Chowder

Recipe Courtesy of Paula Deen

Difficulty: Easy Prep Time: 30 minutes Cook Time: 30 minutes Yield: 12 to16 servings 1/4 cup olive oil 3 large carrots, cut into 1/2-inch dice 2 large onions, cut into 1/2-inch dice 5 stalks celery, cut into 1/2-inch pieces 1/8 cup minced garlic 2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice 1 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground cumin, or more to taste 1/4 teaspoon dried thyme, or more to taste 1 tablespoon chicken bouillon granules 3 quarts chicken broth 1/2 bunch fresh cilantro leaves, minced 3 cups diced (large pieces) grilled chicken 1/2 cup (1 stick) unsalted butter 1 cup all-purpose flour 1/2 teaspoon hot sauce, or more to taste 1 cup heavy creamHeat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.