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Cooking with Paula Deen One Dish Meals 2016

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
7 Issues

in this issue

2 min
convenience is key

One of the things I believe in most is the family dinner. It’s so important to spend quality time together, especially if you still have children in your house. When Jamie and Bobby were young, I made sure that we came together at the supper table every night, and we all still get together as often as possible. The only thing better than providing my family with a hearty and satisfying meal is serving one that’s also simple and easy to prepare, all in one dish. The fewer pots and pans I have to clean, the more time I get to spend with the people I love, which is always the best part of any shared meal. I know everyone is so busy these days, weeknights especially, and time in the…

1 min
roasted pork loin with kale and potatoes

Makes 6 to 8 servings Letting the meat rest for a few minutes after cooking helps keep it juicy. 1 tablespoon canola oil 2 teaspoons lemon pepper seasoning 2 teaspoons dried Italian seasoning 1 (3- to 4-pound) pork loin, trimmed 1 cup dry white wine 2 cups chicken broth 3 pounds Yukon gold potatoes, quartered ½ (16-ounce) bag chopped fresh kale 1 teaspoon kosher salt 1 teaspoon ground black pepper 1. Preheat oven to 400°. 2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. In a small bowl, stir together lemon pepper and Italian seasoning; rub all over pork. Add pork to skillet; cook until browned, about 4 minutes per side. Add wine; cook for 3 minutes, scraping browned bits from bottom of skillet with a wooden spoon. Stir in broth and all remaining ingredients. 3. Bake until a meat thermometer inserted…

1 min
sausage and squash skillet supper

Makes 6 servings Feel free to use butternut or acorn squash and Italian sausage or kielbasa if you like. 1 (1½-pound) buttercup squash, seeded and sliced ½ (8-ounce) package mini tricolor sweet peppers, halved lengthwise ½ large red onion, sliced 1 tablespoon extra-virgin olive oil 1½ teaspoons kosher salt ½ teaspoon ground black pepper 1 (20-ounce) package bratwurst sausages 1 teaspoon apple cider vinegar Garnish: fresh sage leaves 1. Preheat oven to 475°. 2. In a 12-inch cast-iron skillet, toss together squash, peppers, onion, olive oil, salt, and pepper. Spread in an even layer, and top with sausage. 3. Bake until sausage is cooked through and vegetables are tender, 15 to 20 minutes. Drizzle with vinegar. Garnish with sage, if desired.…

1 min
lemony shrimp and caper pasta

Makes 6 servings This dish is full of flavor, and it’s so convenient on a busy weeknight because the pasta cooks right in the pot. 1 cup plus 1 tablespoon butter, divided ¾ cup chopped onion 3 cloves garlic, minced 1½ cups chicken broth 1 cup dry white wine 3 tablespoons lemon juice 1½ pounds peeled and deveined large fresh shrimp 2 tablespoons capers, drained ½ (16-ounce) package angel hair pasta, broken in half 1. In a Dutch oven, melt 1 tablespoon butter over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 10 minutes. Stir in broth, wine, and lemon juice; cook until liquid is reduced by half. 2. Stir in remaining 1 cup butter until melted. Stir in shrimp and capers; cook for 1 minute. Stir in pasta. Cover and cook, stirring occasionally, until pasta…

1 min
bacon-wrapped pork with roasted vegetables

Makes 4 to 6 servings This dish is one of our favorites—fast enough for a weeknight and impressive enough for company 4 cloves garlic, grated 1½ tablespoons chopped fresh rosemary 1 tablespoon fennel seeds, crushed 1½ teaspoons kosher salt ¼ teaspoon crushed red pepper 1 teaspoon lemon zest 2 pounds Brussels sprouts, trimmed and halved 2 (8-ounce) packages baby carrots 6 shallots, halved 3 teaspoons olive oil, divided 1 (1½-pound) pork tenderloin 8 slices bacon 1. Preheat oven to 425°. 2. In a small bowl, stir together garlic, rosemary, fennel seeds, salt, red pepper, and lemon zest. In a large bowl, toss together 1 tablespoon garlic mixture, Brussels sprouts, carrots, shallots, and 1½ teaspoons olive oil. Rub pork with remaining garlic mixture. Wrap bacon around pork, slightly overlapping slices. 3. In a 12-inch cast-iron skillet, heat remaining 1½ teaspoons olive oil over medium-high heat. Add pork;…

1 min
chicken teriyaki stir-fry

Makes 4 to 6 servings With plenty of carrots, broccoli, and snow peas, this dish is a delicious way to eat your vegetables. 2 tablespoons vegetable oil 1. pounds boneless skinless chicken breasts, cut into .-inch pieces 1 cup chopped onion 1 tablespoon minced garlic 1 red bell pepper, chopped 1. cups sliced carrots 2 cups broccoli florets 1 (8-ounce) package fresh snow peas 1 (8-ounce) can sliced water chestnuts, drained . cup chicken broth Teriyaki Sauce (recipe follows) Hot cooked rice 1. In a large skillet, heat oil over medium-high heat. Add chicken, onion, and garlic; cook, stirring occasionally, for 5 minutes. Add bell pepper and carrot; cook, stirring occasionally, for 3 minutes. Stir in broccoli, snow peas, water chestnuts, and broth; cover and cook for 3 minutes. Stir in Teriyaki Sauce, and cook, uncovered, until heated through, about 3…