Cooking with Paula Deen 15th Anniversary Special 2020

editors letter

It’s hard to believe that my magazine, Cooking with Paula Deen, began 15 years ago. Y’all, time really does fly when you’re having fun! As I think back on all the recipes, memories, and celebrations we’ve shared together, I can’t help but feel so thankful for all of y’all. Your support means the world to me, and doing what I love every day is just the icing on the cake. While many things have changed over the years, one thing has stayed the same: we never tire of classic Southern recipes. Good home cookin’ is at the heart of my Georgia roots—it’s what I grew up on and what Mama taught me to make. Whether it’s fried chicken or banana pudding, there’s something special about heirloom recipes and the stories they…

sensational snacks

Spicy Sausage Balls Makes 36 These nibbles are a great party appetizer or breakfast on the go. 1 (16-ounce) package spicy ground pork sausage2 (8-ounce) packages shredded Monterey Jack cheese3 cups all-purpose baking mix¾ cup minced red bell pepper2 tablespoons minced fresh cilantro1 teaspoon ground cumin2 large eggs, lightly beaten 1. Preheat oven to 350°. Spray a large rimmed baking sheet with cooking spray. 2. In a large bowl, combine sausage, cheese, baking mix, bell pepper, cilantro, and cumin. Add eggs, and gently mix with your hands until combined. Shape mixture into 2-inch balls, and place on prepared pan. 3. Bake until golden brown, 25 to 30 minutes. Serve warm or at room temperature. Kitchen Tip Place unbaked sausage balls on a wax paper-lined baking sheet, and freeze until firm. Once firm, transfer to a heavy-duty resealable plastic…

never-fail breads

Mozzarella Breadsticks Makes 8 This soft, cheese-filled bread might just surpass the main dish of any meal it’s served with. 1 (16-ounce) bag deli pizza dough, rested according to package directions3 low-moisture mozzarella cheese sticks, quartered lengthwise and halved crosswise¼ cup unsalted butter, melted1 tablespoon chopped fresh parsley1 teaspoon Italian seasoning1 teaspoon garlic powder½ teaspoon kosher salt 1. Line a large rimmed baking sheet with parchment paper. 2. On a lightly floured surface, roll pizza dough to a 16x8-inch rectangle. Cut dough into 8 (8x2-inch) strips. Place 3 cheese pieces in center of each strip. Wrap dough around cheese, pinching seam to seal. Place sticks, seam side down, on prepared pan. Cover and let rise in a warm, draft-free place (75°) until puffed, about 30 minutes. 3. Preheat oven to 400°. 4. Bake until bread is puffed…

comforting casseroles

Chicken Cobbler with Drop Biscuits Makes 6 to 8 servings This is good old-fashioned comfort food at its best. ⅔ cup plus ¼ cup butter, divided1 cup chopped celery1 cup chopped carrot1 cup chopped onion1 (8-ounce) package sliced fresh mushrooms1 cup frozen peas, thawed⅔ cup all-purpose flour4 cups broth from Chicken and Broth (recipe follows)½ cup heavy whipping cream4 cups chopped cooked chicken from Chicken and Broth (recipe follows)1 tablespoon minced fresh thyme1½ teaspoons salt1 teaspoon ground black pepper2 (7.5-ounce) bags buttermilk complete biscuit mix1 cup shredded Parmesan cheese1 cup whole milk 1. Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray. 2. In a large skillet, melt ¼ cup butter over medium-high heat. Add celery, carrot, onion, and mushrooms; cook until vegetables are tender, 5 to 6 minutes. Stir in peas;…

tried-and-true mains

Southern Fried Chicken Makes 4 servings “Y’all, nothin’ gets people into my kitchen faster than chicken hot out of the fryer!”—Paula 3 cups whole buttermilk¼ cup hot sauce1 (3-pound) whole chicken, cut into 8 pieces4 cups all-purpose flour, divided1 tablespoon plus 2 teaspoons salt, divided, plus more to taste1 tablespoon ground black pepper2 large eggsVegetable oil, for frying 1. In a large bowl, stir together buttermilk and hot sauce; submerge chicken in mixture. Cover and refrigerate overnight. 2. Remove chicken from buttermilk mixture, reserving liquid. In a shallow dish, whisk together 2 cups flour, 1 tablespoon salt, and pepper. In another shallow dish, whisk together remaining 2 cups flour and remaining 2 teaspoons salt. In a medium bowl, whisk together eggs and reserved buttermilk mixture. 3. Working in batches, dredge chicken in flour mixture with pepper,…

showstopping sides

BLT Macaroni Salad Makes 6 servings Turn a favorite Southern sandwich into a potluck-worthy side with this pasta salad. ½ cup mayonnaise½ cup sour cream¼ cup chopped fresh basil1 teaspoon lemon zest2 tablespoons fresh lemon juice2 teaspoons kosher salt1 teaspoon minced garlic½ teaspoon ground black pepper1 (16-ounce) package elbow macaroni, cooked according to package directions1 (16-ounce) package thick-cut bacon, chopped and cooked3 cups chopped tomatoes1 (6-ounce) bag fresh baby spinach 1. In a large bowl, whisk together mayonnaise, sour cream, basil, lemon zest and juice, salt, garlic, and pepper until smooth. Stir in pasta, bacon, and tomatoes. Cover and refrigerate for at least 1 hour or overnight. Stir in spinach just before serving. Sweet-Spicy Sausage and Bacon Baked Beans Makes 6 to 8 servings A little heat and a little sweet take these baked beans to the…