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Cooking with Paula DeenCooking with Paula Deen

Cooking with Paula Deen One-Dish Meals 2018

Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

Pays:
United States
Langue:
English
Éditeur:
Hoffman Media
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access_time2 min.
convenience is key

One of the things I believe in most is the family dinner. It’s so important to spend quality time together, especially if you still have children in your house. When Jamie and Bobby were young, I made sure that we came together at the supper table every night, and we all still get together as often as possible.The only thing better than providing my family with a hearty and satisfying meal is serving one that’s also simple and easy to prepare, all in one dish. The fewer pots and pans I have to clean, the more time I get to spend with the people I love, which is always the best part of any shared meal. I know everyone is so busy these days, weeknights especially, and time in…

access_time13 min.
skillet & dutch oven meals

Roasted Pork Loin with Kale and Potatoes Makes 6 to 8 servings Letting the meat rest for a few minutes after cooking helps keep it juicy. 1 tablespoon canola oil2 teaspoons lemon pepper seasoning2 teaspoons dried Italian seasoning1 (3- to 4-pound) pork loin, trimmed1 cup dry white wine2 cups chicken broth3 pounds Yukon gold potatoes, quartered½ (16-ounce) bag chopped fresh kale1 teaspoon kosher salt1 teaspoon ground black pepper 1. Preheat oven to 400°. 2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. In a small bowl, stir together lemon pepper and Italian seasoning; rub all over pork. Add pork to skillet; cook until browned, about 4 minutes per side. Add wine; cook for 3 minutes, scraping browned bits from bottom of skillet…

access_time13 min.
chicken dinners

Lemon-Thyme Roasted Chicken and Root Vegetables Makes 4 to 6 servings If you have leftovers, shred the chicken for sandwiches or salads, and purée the veggies with hot chicken stock or vegetable stock for a quick soup. ½ cup butter, softened1 tablespoon lemon zest (lemon reserved)1 tablespoon minced fresh thyme2 teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided1 (5-pound) whole chicken, giblets discarded1 (24-ounce) package fingerling potatoes, halved lengthwise3 (8-ounce) packages multicolored baby carrots with tops, halved lengthwise6 radishes, halved1 onion, cut into wedges2 tablespoons olive oilGarnish: fresh rosemary "I love to serve this meal for special occasions because it looks impressive but doesn't require much prep work."—Paula 1. Preheat oven to 425°. Spray a large roasting pan with cooking spray. 2.…

access_time6 min.
slow-cooker suppers

Slow-Cooker Pot Roast Makes 4 to 6 servings Turn this recipe’s flavorful cooking liquid into gravy, or freeze it to use later as a soup base. 1 (4-pound) boneless chuck roast2 teaspoons kosher salt1 teaspoon ground black pepper1 (32-ounce) carton beef broth1 pound Yukon gold potatoes, quartered2 cups chopped carrots1 (2- to 2.5-ounce) box onion soup mix (2 envelopes)Garnish: fresh thyme 1. Sprinkle roast all over with salt and pepper, and place in a 6- to 8-quart slow cooker. Add broth, potatoes, carrot, and soup mix. 2. Cover and cook on low until roast is very tender, 8 to 10 hours. Let roast stand for 10 minutes before slicing. Garnish with thyme, if desired. Slow-Cooker Hoppin’ John Makes 8 to 10 servings …

access_time11 min.
convenient casseroles

Cheeseburger Tater Tot Casserole Makes 6 to 8 servings Make this kid-friendly casserole a little more grown up by swapping Cheddar for Monterey Jack with peppers. 2 teaspoons olive oil2 pounds lean ground beef2 cups chopped onion3 tablespoons all-purpose flour1 (14.5-ounce) can diced tomatoes1 cup ketchup3 tablespoons yellow mustard1 tablespoon Worcestershire sauce1½ teaspoons kosher salt¼ teaspoon ground black pepper3 cups frozen Tater Tots1 cup shredded mild Cheddar cheeseToppings: chopped tomatoes, shredded lettuce, dill pickle chips 1. Preheat oven to 425°. 2. In a 12-inch ovenproof skillet, heat oil over medium-high heat. Add ground beef and onion; cook, stirring frequently, until beef is browned and crumbly. Stir in flour; cook for 1 minute. Stir in tomatoes, ketchup, mustard, Worcestershire, salt, and pepper until well combined.…

access_time13 min.
hearty soups & stews

Chicken and Andouille Gumbo Makes about 4 quarts The blend of onion, celery, and green bell pepper is called the holy trinity of Cajun and Creole cooking because these vegetables form the flavor base of a countless number of dishes in these cuisines. 2 pounds boneless skinless chickenthighs, cut into 1-inch pieces1 pound andouille sausage,cut into 1-inch pieces¾ cup vegetable oil1 cup all-purpose flour2 cups chopped onion1 cup chopped celery1 cup chopped green bell pepper2 cloves garlic, minced2 (32-ounce) cartons chicken broth1 (16-ounce) package frozen cut okra2 bay leaves1 tablespoon Worcestershire sauce1 teaspoon hot sauce¾ teaspoon dried thyme½ teaspoon ground black pepperHot cooked riceGarnish: chopped green onion 1. In a large Dutch oven, cook chicken and sausage over medium heat, stirring frequently, until browned…

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