Cooking with Paula Deen Easy Family Dinners 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.

United States
Hoffman Media
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7 Issues

in this issue

1 min
editors letter

Set Your Table Year after year, the one thing that always gives me comfort is sitting down at the table with my family for a meal. Dinnertime is special because I get to nourish both my family and my heart, and I know y’all probably feel the same way. The recipes in this issue are made for busy weeknights, so you can get a scrumptious supper for your family on the table without having to stress too much. From chicken dinners the whole family will gobble up to slow cooker meals that make life easy, the mains, sides, and desserts I’ve rounded up for y’all are stick-to-your-ribs good. In the chicken dinners chapter, the Skillet Peach and Pepper Chicken (page 16) is fresh, delicious, and something that can be whipped up in a…

9 min
winner chicken dinners

Broccoli-Mushroom Chicken Thighs Makes 4 to 6 servings 2 tablespoons all-purpose flour1½ teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided6 (6-ounce) boneless skinless chicken thighs3 tablespoons unsalted butter, divided4 cups small fresh broccoli florets2 cups sliced fresh baby portobello mushrooms2 cloves garlic, minced2 cups half-and-half½ cup shredded Parmesan cheese2 teaspoons Dijon mustard1 teaspoon chopped fresh sageGarnish: chopped fresh sage, ground black pepper 1. In a shallow dish, whisk together flour, 1 teaspoon salt, and ½ teaspoon pepper. Working in batches, add chicken, pressing gently to coat; shake off excess. 2. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook until browned, 4 to 5 minutes per side. Remove from skillet. 3. In same skillet, melt remaining 1 tablespoon butter over medium heat. Add broccoli, mushrooms, remaining ½ teaspoon salt,…

7 min
easy bake casseroles

Turkey Fajita Bake Makes 4 servings 1 pound turkey cutlets, cut into strips1 red bell pepper, cut into strips1 yellow bell pepper, cut into strips½ red onion, thinly sliced1 cup shredded Cheddar cheese1 (1.25-ounce) package taco seasoning¼ cup chopped green onion1 (6.8-ounce) box Spanish rice*1 (14.5-ounce) can diced tomatoesGarnish: sliced green onion 1. Preheat oven to 375°. Spray a 9-inch square baking dish with cooking spray. 2. In a large bowl, toss together turkey, bell peppers, red onion, cheese, and taco seasoning. Spread in prepared pan. 3. Bake until vegetables are tender and an instant-read thermometer inserted in turkey registers 165°, 20 to 25 minutes. 4. Meanwhile, prepare rice according to package directions with tomato. Serve with turkey mixture. Garnish with green onion, if desired. *We used Rice-A-Roni Spanish Rice. Kitchen Tip Chicken can be used instead of turkey.…

9 min
slow cooker suppers

Beef and Broccoli Lo Mein Makes 4 to 6 servings ½ teaspoon salt½ teaspoon ground black pepper2 pounds stir-fry beef strips½ cup hoisin sauce½ cup beef broth, divided2 tablespoons rice vinegar1½ teaspoons minced garlic¼ teaspoon crushed red pepper2 tablespoons cornstarch1 (12-ounce) package steam-in-bag fresh broccoli, cooked according to package directions2 (8-ounce) packages wide lo mein noodles, cooked according to package directions 1. Sprinkle salt and pepper all over beef, and add to a 4- to 5-quart slow cooker. 2. In a small bowl, whisk together hoisin sauce, ¼ cup broth, vinegar, garlic, and red pepper. Pour over beef, and stir until combined. Cover and cook on low until beef is tender, about 6 hours. 3. Increase cooker heat to high. 4. In another small bowl, whisk together cornstarch and remaining ¼ cup broth until cornstarch is…

7 min
pick-and-choose sides

Parmesan Scalloped Potatoes Makes 6 to 8 servings ¼ cup unsalted butter¼ cup all-purpose flour2 cups half-and-half, room temperature1 cup grated fresh Parmesan cheese1 tablespoon chopped fresh oregano1 tablespoon chopped fresh thyme3 pounds Yukon gold potatoes, sliced ¼ inch thickSalt and ground black pepper, to tasteGarnish: grated fresh Parmesan cheese, fresh thyme, fresh oregano 1. Spray a 4-quart slow cooker with cooking spray. 2. In a small saucepan, melt butter over medium-high heat. Whisk in flour; cook, whisking frequently, until lightly browned. Gradually whisk in half-and-half until smooth. Cook until thickened, 3 to 5 minutes. Stir in Parmesan, oregano, and thyme. 3. In bottom of cooker, place a layer of potato slices, overlapping as needed. Season with salt and pepper. Pour one-fourth of sauce mixture over potatoes. Repeat layers until all potatoes and sauce are…

7 min
simple sweet desserts

Vanilla Bean Pudding Makes about 2 cups 2 cups whole milk, divided1 vanilla bean, split lengthwise, seeds scraped and reserved½ cup sugar2 tablespoons cornstarchPinch kosher salt1 large egg1 large egg yolk2 tablespoons unsalted butterSweetened whipped cream and shortbread cookies, to serve 1. In a medium heavy-bottomed saucepan, heat 1¾ cups milk and vanilla bean and reserved seeds over medium heat just until bubbles form around sides of pan. (Do not boil.) Remove from heat; cover and let stand for 30 minutes. 2. In a small bowl, whisk together sugar, cornstarch, and salt until well combined; whisk in remaining ¼ cup milk until smooth. 3. Return vanilla milk mixture to medium heat, and bring just to a low boil. Gradually whisk in sugar mixture until combined. Return to a boil; cook, whisking constantly, for 2 minutes. 4.…