Cooking with Paula Deen May/June 2021
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.
in this issue
sweet like summertime
I FIND MYSELF WAVING FAREWELL to spring and saying hello to summer in a hurry because there’s nothing quite like this season in the South. Sure, it’s hotter than a fresh-from-the-oven cast-iron pan, but the warm sunshine and fresh crop of seasonal produce stir up excitement in me, even if it means I’ve got to crank up my AC. With a bounty of fruits and vegetables at my fingertips comes endless inspiration for new and exciting dishes to share with y’all, as well as a few summertime staples I go back to over and over and again. I treasure this time of year because it allows me to create precious memories with my family, and I’ve already started thinking about what’ll get gobbled up at our next get-together. Since Bobby is…
a taste of summertime
MADE IN THE SOUTH TERRAPIN RIDGE FARMS Mary O’Donnell, owner of Terrapin Ridge Farms in Clearwater, Florida, inherited a love of entertaining from her family. She learned at a young age that the secret to being a great hostess is showing hospitality toward guests and serving delicious food in seemingly effortless ways. Both qualities are evident in her company, which she acquired in 2010 after working in the specialty food industry for 10 years. Terrapin Ridge Farms capitalizes on “taking simple to unforgettable” with its unique line of more than 100 condiments with distinct, complex flavor profiles. From savory jams and unique dressings to mustards, sauces, and dips, the options are endless for adding delectable taste to recipes with little effort. The company’s products are sold online and in stores across…
cookout essentials
tasty tex-mex
PORK VERDE TACOS Makes 8 to 10 servings 1 tablespoon olive oil1 teaspoon kosher salt, divided3 pounds boneless Boston butt roast, trimmed2 pounds coarsely chopped tomatillos1 cup chopped yellow onion2 poblano peppers, coarsely chopped1 tablespoon smoked paprika2 teaspoons ground cumin¼ cup fresh lime juiceCorn tortillas, Pickled Onions (recipe follows), fresh cilantro, and lime slices, to serve 1. In a large skillet, heat oil over medium heat. 2. Sprinkle ½ teaspoon salt all over pork. Add pork to skillet; cook until browned on all sides. Transfer pork to a 5- to 6-quart slow cooker. Add tomatillos, onion, peppers, paprika, cumin, and remaining ½ teaspoon salt. 3. Cover and cook on low for 8 hours or on high for 4 hours. 4. Shred pork, discarding fat; return to cooker. Stir in lime juice. Serve on tortillas with Pickled…
sunny sweet treat
DURING SUMMER, A COLD DESSERT is the best way to cool down in the hot Southern heat, and ice cream will always win my grandbabies over. These scrumptious sandwiches combine a citrusy cookie with dreamy homemade ice cream to create a kid-friendly frozen treat that adults will love, too! LEMON-BUTTERMILK ICE CREAM SANDWICHES Makes 18 2 cups unsalted butter, softened2 cups sugar3 large eggs2 tablespoons lemon zest¼ cup fresh lemon juice5 cups all-purpose flour2 teaspoons baking powder½ teaspoon saltButtermilk Ice Cream (recipe follows) 1. In a large bowl, beat butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and juice. 2. In another large bowl, whisk together flour,…
savory satisfaction
FRIED ARTICHOKES Makes 4 servings 2 medium fresh artichokes, trimmed, quartered, and choke removed1 lemon, juiced2 large eggs1 cup Italian-seasoned bread crumbs with cheese1 teaspoon Paula Deen’s House Seasoning (recipe follows) 1. In a large bowl, place artichokes, lemon juice, and water to cover; let stand for 15 minutes. Drain artichokes, discarding liquid. 2. Bring a medium saucepan of water to a boil over medium-high heat; add artichokes, and cook for 10 minutes. Drain artichokes well. 3. If preheating is recommended by your air fryer manual, preheat fryer to 400°. 4. In a shallow bowl, beat eggs. In another shallow dish, stir together bread crumbs and Paula Deen’s House Seasoning. Dip artichoke pieces in eggs, letting excess drip off; gently roll in bread crumb mixture. 5. Spray artichokes with cooking spray, and place in air fryer basket.…
