ZINIO logo
Cooking with Paula Deen

Cooking with Paula Deen Cast Iron Favorites 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.

Read More
United States
Hoffman Media
7 Issues

in this issue

1 min
sizzlin’ southern skillets

In a Southern kitchen, there’s no piece quite as special as a family heirloom cast-iron skillet. Passed down through generations, they develop a smooth, shiny black surface from years of good ole home cooking and seasoning. Every skillet is heavy with history, telling a special story. My favorite skillets were given to me by my mama, and her mama gave them to her. They’ve been in our family forever, and they truly are workhorses in the kitchen. Every time I pull out those heavy pans, I think about all the cornbread, fried chicken, cobblers, and so many other delicious foods that have been made in them by great cooks in the family before me. And of course, I’ll pass them on to Jamie and Bobby, who will hand them down to…

11 min

Smothered and Covered Hash Browns Makes 6 to 8 servings 1 (16-ounce) package mild ground sausage½ (30-ounce) package frozen shredded hash brown potatoes, thawed and squeezed dry1 teaspoon salt½ teaspoon ground black pepper½ cup chopped onion½ cup chopped red bell pepper½ cup chopped green bell pepper Three-Cheese Sauce (recipe follows)½ pound asparagus, trimmed, blanched, and cut into 1-inch pieces 1. Preheat oven to 350°. 2. In a large cast-iron skillet, cook sausage over medium-high heat until browned and crumbly. Remove sausage using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. 3. Add hash browns to skillet, pressing down with a spatula, and cook until golden brown, about 7 minutes. Turn and cook until golden brown, about 7 minutes more. Remove from heat. 4. Sprinkle salt and pepper onto hash browns, and…

13 min

Apple-Ginger Scones Makes 16 2 cups self-rising flour½ cup granulated sugar½ teaspoon kosher salt1 teaspoon ground ginger¼ cup unsalted butter, cut into ½-inch pieces1 cup chopped dried apple rings½ cup plus 2 tablespoons whole buttermilk1 large egg1 teaspoon vanilla extract2 tablespoons turbinado sugar 1. Preheat oven to 400°. Spray 2 (8-well) cast-iron wedge pans with cooking spray. 2. In a large bowl, whisk together flour, granulated sugar, salt, and ginger. Using a pastry blender, cut in butter until mixture is crumbly; stir in apple. 3. In a small bowl, whisk together ½ cup buttermilk, egg, and vanilla. Stir buttermilk mixture into flour mixture just until dry ingredients are moistened. 4. Divide dough among wells of prepared pans. Dampen fingers with remaining 2 tablespoons buttermilk. Gently pat dough into wells, and sprinkle with turbinado sugar. 5. Bake until…

18 min
mains & sides

Orange-Rosemary Chicken with Butternut Squash Makes 6 servings 1 small orange, zested and cut into wedges4 tablespoons butter, softened and divided2 teaspoons minced fresh rosemary1 teaspoon salt1 teaspoon ground black pepper1 (7- to 8-pound) whole chicken1 medium yellow onion, cut into 8 wedges and divided1 (24-ounce) bag small yellow potatoes2½ cups (¾-inch) cubed butternut squash 1. Preheat oven to 375°. 2. In a small bowl, stir together orange zest, 2 tablespoons butter, rosemary, salt, and pepper. 3. Gently loosen skin from chicken, keeping skin intact. Rub butter mixture under skin. Place orange wedges and 3 onion wedges inside chicken cavity, and tie legs together with butcher’s twine. Rub remaining 2 tablespoons butter onto chicken skin, and tuck wings under. Place chicken in a 12-inch cast-iron skillet. 4. Bake for 1 hour. Add potatoes, squash, and remaining…

12 min

Skillet Blackberry Cobbler Makes 6 to 8 servings 3 (12-ounce) packages frozen blackberries1 cup firmly packed light brown sugar¼ cup fresh orange juice1 tablespoon vanilla extract½ teaspoon ground cardamom¼ cup cornstarch3 tablespoons water1½ cups all-purpose flour¼ cup granulated sugar1½ teaspoons baking powder½ teaspoon salt6 tablespoons cold butter, cut into ½-inch pieces½ cup heavy whipping cream1 tablespoon sanding sugar 1. Preheat oven to 375°. 2. In a 10-inch cast-iron skillet, stir together berries, brown sugar, orange juice, vanilla, and cardamom; bring to a boil over medium-high heat. Reduce heat, and simmer until juice is released from berries and mixture is hot and bubbly, about 10 minutes. 3. In a small bowl, stir together cornstarch and 3 tablespoons water; slowly stir into berry mixture, and cook until thickened, about 3 minutes. Remove from heat. 4. In a medium…