EXPLOREMY LIBRARY
Food & Wine
Cooking with Paula Deen

Cooking with Paula Deen Skillet Suppers 2019

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.

Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
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7 Issues

in this issue

1 min.
sensational skillets

All the recipes and cookware that fill my kitchen are near and dear to my heart, but my skillets and the delicious dishes I make in them are some of my absolute favorites. I use these special vessels when I cook for my family, just like my mama did, and I look forward to carrying on this tradition with them as well as with all of you. Skillets of all shapes and sizes have been passed down through generations and are staples in our cooking because of their convenience and versatility. They just can’t be beat when it comes to creating the perfect crust for a cornbread, serving up a one-dish weeknight supper, baking a gooey cookie for sharing, and so much more. As I was gathering up all of my go-to…

9 min.
classic casseroles

Chicken, Broccoli, and Rice Casserole Makes 4 to 6 servings 2 tablespoons vegetable oil2 bone-in skin-on chicken breasts (about 1¼ pounds)2 bone-in skin-on chicken thighs (about 12 ounces)2 skin-on chicken drumsticks (about 10 ounces)2 teaspoons salt, divided¾ teaspoon ground black pepper, divided1 cup chopped onion½ cup chopped celery1½ cups water1 cup long-grain rice1 (10.5-ounce) can cream of chicken soup1 (10.5-ounce) can cream of mushroom soup2 tablespoons butter, cubed2 cups fresh broccoli florets 1. Preheat oven to 350°. Line a large baking sheet with foil. 2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Sprinkle chicken with 1½ teaspoons salt and ½ teaspoon pepper. Add half of chicken to skillet; cook until lightly browned, about 2 minutes per side. Remove from skillet. Repeat with remaining chicken. Add onion and celery to skillet; cook…

7 min.
all-in-one meals

Sausage and Sweet Potato Skillet Hash Makes 4 to 6 servings 3 large sweet potatoes, peeled and cubed2¾ teaspoons kosher salt, divided4 tablespoons unsalted butter, divided1 (14-ounce) package smoked kielbasa sausage, halved lengthwise and cut crosswise into 3-inch pieces1 small red onion, cut into ½-inch pieces1 large yellow bell pepper, seeded and cut into ½-inch pieces1 cup fresh mushrooms, quartered3 cloves garlic, minced½ teaspoon ground black pepperGarnish: chopped green onion 1. In a large Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Cook until tender, about 15 minutes. Drain, and rinse with cold water; let dry on paper towels. 2. In a large cast-iron skillet, melt 1 tablespoon butter over medium-high heat. Add sausage; cook until golden brown, about 3 minutes per…

7 min.
easy entrees

Swiss Steak Makes 4 to 6 servings ¼ cup all-purpose flour1 teaspoon ground black pepper¾ teaspoon seasoned salt1½ pounds beef cube steak2 tablespoons vegetable oil1 large onion, thinly sliced1 green bell pepper, thinly sliced1 cup thinly sliced carrot2 (14.5-ounce) cans fire-roasted diced tomatoes1 (15-ounce) can beef broth1 (0.87-ounce) package brown gravy mix2 (8.8-ounce) pouches ready-to-serve long-grain rice, cooked according to package directions 1. In a shallow dish, combine flour, pepper, and seasoned salt. Dredge steak in flour mixture, shaking off excess. 2. In a large skillet, heat oil over medium-high heat. Add steaks; cook until browned, 4 to 5 minutes per side. Remove from skillet; keep warm. 3. Add onion, bell pepper, and carrot to skillet; cook, stirring frequently, until just tender, about 5 minutes. Stir in tomatoes, broth, and gravy mix. Return meat to…

1 min.
kitchen tip

Acidic foods such as citrus can develop a metallic flavor when cooked in cast iron that hasn’t been used much or hasn’t been seasoned many times. If your cast-iron cookware is not well seasoned or you are unsure of the quality of its seasoning, use a 13x9-inch baking pan for this recipe. Assemble all your components near your frying area so you don’t have to go back and forth between work stations. Thoroughly cover the fish in the breading mixture. This is what creates that great crunchy crust. Don’t crowd the skillet with fish. If there’s not enough room around the pieces, the fish will boil and get soggy rather than fry and get crispy. When preparing acidic foods in cast iron, be sure to clean and re-season your skillet as soon…

4 min.
quick side dishes

Best-Ever Cornbread Makes 1 (10-inch) loaf 1 cup seeded sliced mini sweet peppers½ cup sliced green onion½ cup frozen corn kernels, thawed and drained6 slices thick-cut bacon, chopped2 cups plain yellow cornmeal1 cup all-purpose flour1 tablespoon baking powder1 teaspoon kosher salt1 cup plus 2 tablespoons shredded Cheddar cheese, divided2 cups whole buttermilk2 large eggs2 tablespoons butter, melted 1. Preheat oven to 400°. 2. Heat a 10-inch cast-iron skillet over medium-high heat. Add sweet peppers; cook, turning occasionally, until lightly charred, 3 to 4 minutes. Remove from skillet. 3. Add green onion and corn to skillet; cook, stirring frequently, until lightly charred, 1 to 2 minutes. Remove from skillet. Remove skillet from heat, and let cool slightly. 4. In same skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain…