Simply Cookbooks

Posts Tagged ‘Paula Deen’

As many of my readers know, I am a Paula Deen fan.  Last weekend I did a Turkey outside on the grill, and it was wonderful ( I will post that recipe later).  Needless to say I have leftover Turkey.  So I thought what can I do with this other than sandwiches.   Then I started going through the recipes I have from Paula and found this chicken salad recipe.   Why not use Turkey instead?  Another brainstorm (I don’t get them often so I take advantage when I do) instead of making it a sandwich, stuff them into tomato’s and walla….a great luncheon for my husband and me!

Ingredients

* 1 (3-pound) chicken
* Salt and pepper
* 1 onion, quartered
* 2 celery stalks
* 1 cup chopped celery
* 4 hard-boiled eggs, chopped
* 2 teaspoons seasoning salt (suggested: Jane’s mixed up Krazy salt)
* 1/2 cup mayonnaise
* 1 teaspoon lemon-pepper seasoning
* 1/4 teaspoon ground black pepper
* 2 to 3 tablespoons chicken stock

Directions

Place the chicken along with the salt, pepper, onion, and celery stalks in a large stock pot. Cover with water and bring to a boil. Lower the heat and simmer until the chicken is cooked through. Remove chicken from pot, cool, and remove skin and bones. Reserve the liquid. Dice the chicken and place in a large bowl. Add the chopped celery, eggs, seasoning salt, mayonnaise, lemon-pepper, pepper, and some reserved stock and mix well.

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I know I just posted, but I was watching the food channel last night and they had a show with Paula, Bobby Flay, Elton Brown, Tyler ( don’t know his last name) and Giada about Grilling on South Beach…the recipes were awesome.

Of course the chocolate smores caught my interest.  They look so good, that I will have to try them soon!

Recipe courtesy Paula Deen, 2007
Ingredients
nocoupons

* Canola oil
* 3 bananas
* 10 store-bought chocolate chip cookies (the larger the better)
* 1 cup graham cracker crumbs
* 1 cup small marshmallows
* 1 cup chocolate chips

Directions

Preheat grill to medium-high heat. Brush grill with canola oil.

Cut the bananas in half, lengthwise and grill, skin side down just until warm. Remove warmed banana from the skin and cut again in half.
For assembly:

On a piece of aluminum foil, place 1 cookie. Top evenly with banana slices, marshmallows, chocolate chips, graham cracker crumbs and top with another cookie. Wrap foil around the sandwich and place on the grill until warmed through and melted

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Anyone who has read any of my recipes knows that I am a huge Paula Deen fan.   It is not just her personality, but her comfort food that draws me to her recipes.   Now everyone knows that chocolate is a woman’s best friend.   Forget everything you have heard in the past…it is chocolate.

Here is a recipe of Paula’s that will make you drool with a chocolate high!   I did make a change with mine though when I made it, because I am not a huge Toffee fan, I substituted Caramel.   Yummy!
Ingredients:

* 1 (17.6-ounce) package brownie mix with walnuts
* Vegetable oil cooking spray
* 3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)

Directions

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

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In my humble opinion Paula Deen rules in the kitchen! I have several of her cookbooks and enjoy each one. This new one is sure to be a pleasure. It is small in size, and the print is small also, but the recipes are anything but small!

Christmas, that time of good cheer and forgotten diets, is the perfect holiday to showcase the cooking of Food Network star Deen (Paula Deen Celebrates!), who specializes in the kind of butter-and cheese-laden fare that symbolizes family-style comfort food. Sweets and snacks account for most of the recipes, since Deen happily admits to never varying from her Christmas dinner menu, which centers on a Standing Rib Roast and features a trio of potato dishes, including some unbelievably decadent Crème Fraîche Mashed Potatoes. Cooks will find the cookies and desserts familiar but richer, like eyebrow-raising but delicious Chocolate Cheese Fudge and creamy Chocolate Sandwich Cookies. Snacks and breakfast dishes are crowd pleasers, like gooey Praline French Toast Casserole and Cheese-coated Bacon Wraps. Devoted viewers of Deen’s show may miss the sound of her warm drawl narrating the process, but the smattering of glowing family photos and anecdotes about her grown kids and recent marriage, though she’s told them before, are decent stand-ins. Several pages of baking hints are included, but most of the recipes are simple and straightforward enough, with readily available ingredients, that even novices should be able to put together a generous Christmas spread.

Ingredients

* 1 (17.6-ounce) package brownie mix with walnuts
* Vegetable oil cooking spray
* 3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)

Directions

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

More Cookbooks by Paula and other great cooks.

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