Paula Deen’s Southern Fried Chicken

February 23, 2009

southern-fried-chicken

Paula’s Southern Fried Chicken is a staple at “The Lady and Son’s” restaurant in Savannah, GA.  When I visited the restaurant I had the buffet so I could sample everything, and it’s easy to see why this chicken made that restaurant famous.  Colonel Sanders, move on over… Paula Deen’s in the house!

Give it a try and leave your comments here, y’all.

  • Recipe Courtesy of Food Network
  • Rating:  5 Stars … 89 Reviews
  • Cook Time: 14 minutes
  • Cook Level: Easy
  • Serves: 6 to 8
  • Sample Review: “Best Fried Chicken Ever… I have fried chicken since I started cooking, ever way possible. And this recipe is the best. I have even used it for deer and pork chops. My whole family wants me to make at every feast. Thank you paula for another great recipe.”

Ingredients

  • 3 eggs
  • 1 cup hot red pepper sauce
  • 2 cups self-rising flour
  • 2 1/2 pound chicken, cut into pieces

Directions

House Seasoning, recipe follows

  • Oil, for frying, preferably peanut oil

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.

House Seasoning:

  • 1 cup salt
  • 1/4 cup pepper
  • 1/4 cup garlic powder

To make the House Seasoning, mix the ingredients together and store in an air-tight container for up to 6 months.

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The Ultimate Lady’s Cheesy Mac and Cheese

February 23, 2009

the-ladys-cheesy-mac1

This one’s an uptake on Paula’s original recipe that made “The Lady and Son’s” restaurant in Savannah, Georgia, so popular.  The original recipe is a bit more traditional southern style (very eggy and simple on the palate).  This recipe is her ultimate recipe, in that it has 6 different cheeses.  This one isn’t quite as budget friendly, but boy oh boy is it yummy!  It’s a well-appreciated splurge.

  • Recipe Courtesy of Food Network
  • Rating:  3 Stars … 110 Reviews
  • Cook Time: 35 minutes
  • Cook Level: Easy
  • Serves: 8 to 10
  • Sample Review: “I had never made mac and cheese before I received Paulas book for my birthday. Made this dish for a huge party, not a crumb was left. HUGE HIT and requested every party I attend. I think thats why I get party invitations. LOL “
  • Note:  Although there are many 5 star reviews on this recipe, I think this one only got 3 stars over-all because there seems to be a concensus that there is a misprint in the original recipe and it doesn’t actually require 6 eggs.  Many cooks made this with one egg and loved the results.  I suggest you read the reviews for yourself and decide how you’d like to make it.

Ingredients

  • 2 cups dried elbow macaroni (4 cups cooked)
  • 1/3 cup grated Cheddar
  • 1/3 cup grated Swiss
  • 1/3 cup grated Jack
  • 1/3 cup grated colby
  • 1/3 cup grated Muenster
  • 1/3 cup grated Gouda
  • 1/2 cup sour cream
  • 4 tablespoons butter, cut into pieces
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup milk
  • Nonstick spray

Directions

Preheat oven to 350 degrees F.

 

In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.

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The Original “Lady’s Cheesy Mac” Recipe – 4 Stars on 180 Reviews

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Win $25,000 in Paula Deen’s Recipe Roundup!

February 23, 2009

recipe-roundup2

Hey Y’all… my mind is already spinning on what recipe I could enter in Paula’s Recipe Roundup!  I’ve never entered a recipe contest before, but this one sounds right up my alley and I think it would be lots of fun!  How about you?  Do you have any favorite recipes that would seem right up Paula’s alley and that uses at least one ingredient from one of her sponsors (Campbells, Grandma’s Molasses, and Swanson’s).  Entries must be in before July 1, 2009, so you have lots of time to create something fabulous.

The Categories are:

  • Finger-Lickin’ Appetizers — A yummy starter or party-pleasin’ finger food
  • Memorable Main Dishes — One dish that will be the centerpiece for your meal
  • Divine Desserts — A sweet treat to round out the menu

Remember, all entries must include product from one of Paula’s sponsors. They’ll select one winner from each category, a grand prize winner from among the category winners, and one winner per sponsor brand to be featured in the November/December 2009 issue.

The Category Winner chosen as the Grand Prize Winner will receive a check from Cooking with Paula Deen magazine for $25,000. The other two Category Winners will receive a $500 prize. How exciting!

Click here for answers to the most Frequently Asked Questions.

Click here for entry form.  Deadline: July 1, 2009

Come on, y’all, let’s have FUN with this one!

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Chicken and Dumplings

February 23, 2009

chicken-and-dumplings

Chicken and dumplings is a traditional southern meal.  This is comfort food at it’s best.  Inexpensive and satisfying.  Give it a try and leave your comments here, y’all.

  • Recipe Courtesy of Food Network
  • Rating:  4 Stars … 324 Reviews
  • Cook Time: 50 minutes
  • Cook Level: Easy
  • Serves: 4 to 6
  • Sample Review: “I had never made chicken and dumplings before but I always order it at great country style restaurants, its one of my favorite dishes. This recipe was very easy to make and it came out wonderful!”

Ingredients

Chicken:

  • 1 (2 1/2-pound) chicken, cut into 8 pieces
  • 3 ribs celery, chopped
  • 1 large onion, chopped
  • 2 bay leaves
  • 2 chicken bouillon cubes
  • 1 teaspoon House Seasoning, recipe follows
  • 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • Ice water

Directions

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook’s Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

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.

Yield: 1 1/2 cups

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Paula Deen Interviews Michelle Obama

February 18, 2009

Do You Know Who/What Pimski Is?

Funny!  I want to know the back-story, so if you find out, please be sure to leave me a comment, okay y’all?

 

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Paula Deen’s Fabulous Peanut Butter Brownie Cupcakes!

February 14, 2009

Oh Baby, These are the Bomb!

Paula Deen's Peanut Butter Brownie Cupcakes

Happy Valentine’s Day Y’all!  Have you been so busy, you just haven’t had time to make a special Valentine’s Day treat for yourself and those you love?  Trust me, I know exactly how you feel, but it’s not too late to make those you love feel special (including yourself)!

What if I told you that you could make a decadent dessert in less than 30 minutes (including baking time) AND you’d only use one spoon, one bowl and just four ingredients!

  1. Duncan Heinz Brownie Mix
  2. Reese’s Miniature Peanut Butter Cups
  3. 2 Eggs (Paula likes her brownies “cake like” so she uses 3 eggs, but I like mine chewy, so I just use 2 eggs.  The choice is yours.
  4. 1/2 c Vegetable Oil

And what if I told you that your friends and family would give you raves like…

  • “Oh baby, these are the bomb!”
  • “Fast and Fudgey… exactly what I needed for a chocolate craving!”
  • “I would say it’s the most perfect brownie I’ve ever eaten!”

Wouldn’t you want to make it?  I know you would! Less than 30 minutes and four ingredients!  How could you resist?  The hardest part is not eating the Reese’s Peanut Butter Cups before you put them in the brownies… resist yourself… these brownies are worth it!!

Here’s Paula’s Peanut Butter Brownie Cupcakes recipe!   Be sure to let me know what y’all think of this one. I just know you’re going to love it!  So from my kitchen to yours… let’s spread a little lovin’ this Valentines Day…

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Mouth Watering Red Velvet Cupcakes

February 10, 2009

A perfect treat for Valentine’s Day…

Paula Deen's Red Velvet Cupcakes Recipe

“All you need is love.  What a wonderful sentiment!  And it’s not too far from the truth, either. Think about any difficult time you’ve ever had.  What got you through it? What sustained you? Love, of course!  That’s why I don’t mind going all out for Valentine’s Day.”

“Naturally, I do all kinds of sweet things for Michael, but I make sure to do a little something to let the rest of the family know how much I love them.   Valentine’s Day provides the perfect excuse to, as the song says, ‘Shower the people you love with love. But this year, I’ve decided to make a resolution: I’m going to treat every day like it’s Valentine’s Day and spread the love as much as I can.”  — Paula Deen

I like that idea and Red Velvet cupcakes are a wonderful way to spread the love to everyone you know!  Whether you’re a true Southern Lady or you just like to live like one, you love yourself a good Red Velvet Cake!  Am I right about that?  What?  You’re not from the south and you’ve never had one?  Well there’s no time like the present to fall in love with this southern tradition! 

Just in case Paula and I haven’t convinced you about the pure yumminess you’re going to enjoy in every bite, let me just say that my other favorite girl… Oprah… appointed this yummo to her “O List” of goodies too good to be missed. Oprah said: “Red velvet cake is a Southern classic.  It’s rich, gorgeous and fun — everything you’d want in a dessert.” 

After you try this Red Velvet Cake, you won’t think the “O” in “O List” stands for “Oprah”… if you know what I mean!

Here’s Paula’s Red Velvet Cupcake recipe!  You knew I’d make it easy on you, didn’t you!

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