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Cooking with Paula Deen! Tune In!

Ok all you grocery lovers, it is that time again for you to tune in and watch the sisters on Paula’s Best Dishes! This Saturday we will be on the Food Network cooking up some fine groceries with Paula! Hope that you enjoy the show as much as we enjoyed doing it!

Paula’s at it again y’all! Paula Deen and her good friends Amy Martin and Suzette Wagner are in the kitchen today cooking up some southern Staples. First up, a true Southern specialty, Cajun Crawfish Bread. Then, it’s onto a sizzling Skillet Chicken with Rhubarb and Onions that is out of this world good. And what better way to finish off a meal than an over-the-top Volcano Cake with Chocolate Pecan Icing? Now, that’s good Southern eatin’ y’all!

Tune In:
  • May 12, 2012

    10:00 AM ET/PT

  • May 14, 2012

    5:00 PM ET/PT

  • May 21, 2012

    12:00 PM ET/PT

3

Greek Burgers

I made these the other night and they were fabulous. You could also make these as mini burgers/slammers to serve as an appetizer. unfortunately, I walked away from the grill and over cooked the meat, but the burgers were still great. Be careful not to do that. You want a juicy burger. Remember that the meat will continue to cook after taken off of the grill. Also, never smash the burger down with the spatula while cooking. Let your meat rest for 5 minutes or so… This recipe is a great one for that backyard party or get together…

Greek Burgers
Ingredients:
2 pounds ground lamb or beef
4 cloves garlic, crushed to a paste
½ red onion, diced fine
2 teaspoons Italian seasoning
6 ounces feta cheese, crumbled (additional feta for top of burgers, optional)
Salt and pepper to taste
6 Ciabatta Rolls, or your favorite bun or roll
Butter (enough to spread on rolls)
Sliced cucumbers and shredded romaine lettuce

Sauce
¾ cup nonfat Greek yogurt
½ cup mayonnaise
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon fresh lime juice
½ cup cucumber, diced
Salt and pepper to taste
4 cloves garlic, crushed to a paste
1 sprig fresh mint
1 tablespoon fresh parsley

Directions:
Combine meat, garlic, onion, Italian seasoning, feta and salt and pepper in a large bowl. Form into 6 large thick patties. Grill the patties over medium high heat for about 8 minutes per side, or until meat is cooked to desired temperature. Meanwhile make the sauce by combining all of the ingredients and refrigerate until meat is done. Spread butter on inside of rolls and grill or toast. Serve burgers with sauce, sliced cucumber, shredded romaine and additional feta (optional).

2

Cheez-it Oyster Po-Boys

A friend of mine shared this recipe with me and it is great. He used chicken but suggested we try it with oysters. This makes a fantastic oyster po-boy! Hope you enjoy! Thanks Aaron!

Ingredients

1 pint medium oysters, drained
and dried off
1/2 cup flour
1 1/2 cups Cheez-It crackers, crushed to fine crumbs
Cajun Seasoning to taste
1/4 teaspoon celery salt
1 tablespoon chopped parsley
1 eggs, beaten
1/4 cup milk
1/2 cup shortening or enough for deep frying

How to make-
Clean and wash oysters. Get as much moisture off of the oysters as you can. Get 3 shallow dishes out. In one add your flour. In the second combine milk and egg. In the last one combine Cheez-It® Cracker crumbs, Cajun seasoning, celery salt and parsley. Dredge oysters in flour and then dip oysters in mixture of egg and milk. Roll oysters in crumbs until well coated. Let sit for 5 minutes or so and let coating set. In a large heavy frying pan with high sides or deep fryer heat oil until sizzling hot, 360 degrees. Add oysters and fry until golden brown, about 2 minutes. Serve on buttered and toasted French bread with the Sisters remoulade sauce or tartar sauce. Dress sandwich with slice tomatoes, shredded lettuce and slice onion.

0

Fish Tacos with Mango Salsa and chipolte Slaw

This is one of my favorite dishes. The girls and I went to the beach one weekend and we came up with these different recipes and they complement each other very well. The crispy flaky fish, the sweet mango salsa and the smoky and spicy flavors from the chipotle peppers work so well together. My husband Andy loves this meal and so do all of the girls. ENJOY!!!
Tacos
Ingredients:
Oil for frying
2 lbs. tilapia fillets
1 cup flour
3 eggs
2 cups panko bread crumbs

Directions:
Put flour, eggs and bread crumbs in three different dishes. Season the fish to taste. Dredge fish in flour, then eggs, then panko crumbs. Fry fish until flaky Serve with warm flour tortillas, slaw and mango salsa.

Chipotle Slaw

Ingredients:
1 tablespoon finely chopped chipotle peppers, with seeds or without
1 tablespoon adobe sauce
1/3 cup mayonnaise
2 tablespoons sour cream
2 tablespoons honey
2 teaspoons lime juice
½ cup angel hair cabbage
¼ cup finely chopped red onions
¼ cup chopped green onions
Salt and pepper to taste

Directions:
Combine the chipotle pepper, adobe sauce, mayonnaise, sour cream, honey and lime juice in a large mixing bowl. Stir well, then add the shredded cabbage, red onions, green onions and stir to combine. Season with salt and pepper and refrigerate until ready to serve with tacos or a side.

Mango Salsa

Ingredients:
1 ripe mango, peeled, pitted, and diced
½ red onion, chopped finely
1 teaspoon of Jalapeño, minced (remove ribs and seeds for a milder taste)
¾ cup cucumber, peeled and diced
2 ½ tablespoon fresh cilantro leaves, chopped
2 tablespoons fresh lime juice
Salt and pepper to taste

Directions:
Combine all of the ingredients in a bowl and season with salt and pepper to taste.

0

Stuffed Eggplant

This recipe is so versatile. I chose shrimp but you could use any seafood, combination of seafood, you can leave the seafood out and add beef or chicken or omit all of the meat. This can be used for a side dish or a main course.
This recipe is some kind of good
Stuffed Eggplant

Ingredients:
2 large eggplant
Olive oil to coat eggplant
Salt and pepper, to taste
2 tbsp olive oil
1 clove garlic, finely chopped
1 medium onion, diced
2 medium ripe tomatoes, coarsely chopped
1 cup fresh mushrooms, rough chopped
1 bay leaf
1 tablespoon basil
3 tablespoons alouette garlic and herb cheese (or cream cheese)
¾ cup finely grated parmesan
1 tablespoon chopped fresh parsley
1 pound shrimp, peeled, deveined, and diced
1 egg, beaten
½ cup Italian bread crumbs
Extra parsley, chopped (for sprinkling)
Directions:
Preheat oven to 400 degrees. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste.
Bake for 20 minutes or until tender. Scoop out the eggplant flesh with a spoon and mash it gently with a fork. In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the chopped garlic and onion to it. Cook mixture over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant. Add the tomatoes, mushrooms, bay leaf, basil salt, and pepper.

Cook stirring often for 3-4 minutes and then stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy. Discard the bay leaf. Lower the oven temperature to 375 degrees. Stir in cheese, parmesan, parsley, shrimp, salt, and pepper into the eggplant mixture. Once the mixture has cooled, stir in the beaten egg and bread crumbs. Fill the eggplant shells back with the stuffing. Return the shells to the baking dish. Sprinkle with olive oil.

Bake the eggplant for 30-40 minutes or until shrimp is done and stuffing is hot. During the last 10 minutes of baking, sprinkle the reserved parmesan on top of the eggplant and sprinkle with parsley.

0

Blackened Catfish

Ingredients:
2 tablespoons paprika
1 teaspoon salt
1 ½ teaspoons lemon pepper
1 teaspoon garlic powder
1 teaspoon ground pepper
1½ teaspoon dried basil
1 teaspoon onion powder
½ teaspoon thyme
4 – 6 catfish fillets
¾ cup unsalted butter, melted

Directions:
Heat a large cast iron skillet over high heat for 10 minutes. In a small bowl, stir together the first 8 ingredients. Dip catfish into melted butter and coat both sides of fish with spice mixture, using about 1 tablespoon of spice mixture for each fillet. Place fish on waxed paper. Place 2 fillets at a time in the hot skillet. Drizzle each fillet with 1 tablespoon melted butter. Cook over high heat about 2 minutes per side or until fish flakes. Serve immediately.

0

Claire’s Cranberry Chicken Casserole

1 package fast cooking Uncle Ben’s long grain and wild rice
1 (16 ounce) can whole cranberry sauce
3 tablespoons butter
2 tablespoons soy sauce
1 teaspoon lemon juice
4-6 boneless chicken breasts

Preheat oven to 325 degrees. Sprinkle rice in buttered 9 x 13 inch baking dish. Spread seasoning package over rice. Arrange chicken on top. Combine cranberry sauce, butter, soy sauce, and lemon juice. Heat mixture in microwave or saucepan until butter is melted. Pour over chicken. Cover tightly with foil. Bake 1-1 1/2 hours. Uncover. Sprinkle with almonds. Bake an additional 10 minutes. It will stay warm for 30 minutes. (check after 45 minutes; may need to add water to the edges.)

0

Fiery Cajun Shrimp

Serve plenty of French bread for sopping up the spicy butter goodness.
2 sticks of butter melted
3 tablespoons of Worcestershire sauce
2 tablespoons of fresh lemon juice
1 tablespoon of ground black pepper
2 teaspoons of Loiusana hot sauce
2 garlic cloves, minced
2 teaspoons Cajun seasoning
2 lbs unpeeled medium shrimp
1 lemon, thinly sliced
2 Tablespoons of fresh parsley
Directions:
Heat oven to 400°F.
Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and cajun seasoning.
Pour mixture into a large baking dish or pan
Add the shrimp and top with lemon slices.
Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink.
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0

Tomato Pie

This recipe is one of our favorites. It is always a crowd pleaser!

Tomato Pie

Ingredients:
1 deep dish pie crust, baked
3 tomatoes peeled, sliced and drained (salt and pepper to taste)
½ cup of chopped green onion
¼ cup of fresh basil chopped
2 ½ cups of grated Colby and Monterey jack cheese
½ pound of bacon fried, drained and crumbled
1 ½ cups of mayonnaise (Hellman’s)
Salt, pepper and garlic powder to taste

Directions:
Preheat oven to 350 degrees and lightly brown pie crust. Peel tomatoes, cut tomatoes in half and then slice. Drain tomatoes on paper towels. Meanwhile mix the next six ingredients together. Layer tomatoes and mayo mixture in baked pie crust. Bake for 30 minutes.

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