Cooking With Paula Deen - March-April 2017

BREAKFAST
cooking with - ISSUE -
DEEN
®
Paula’’s Ea
Paula Easter
BEST SPRING RECIPES

Brunch
PANCAKES,
MUFFINS,
WAFFLES
& More!
Lemon Coconut
Cake, page 33
March/April 2017 VOL. 13, ISSUE 2
20TH ANNIVERSARY OF PAULA'S

DISPLAY UNTIL APRIL 25, 2017
FIRST COOKBOOK
CONTENTS
MARCH/APRIL 2017
food
15 SIMPLE SLOW COOKER
Hash brown casserole
17 BAKING WITH GINNY
Blueberry muffins
21 PAULA’S WEEKLY FIVE
Quick and easy weeknight meals
61 JAMIE’S FAMILY TABLE
Pancakes and waffles
64 BOBBY LIGHTENS IT UP
Eggs Benedict Frittata and sides
Strata, page 44 77 SOMETHIN' SWEET
Monkey bread
81 CAST-IRON COMFORT
Dutch baby
living
13 COMMUNITY FARE
Paula gives back
67 TEN TO TRY
Biscuits and gravy
71 TRAVEL
Mississippi Gulf Coast
in every issue
3 HEY Y'ALL
7 ON THE SIDE
9 PAULA'S PICKS
79 RECIPE INDEX
Sticky Monkey
Bread, page 77
features
27 SUNDAY SUPPER
Easter brunch
35 CLASSIC COUNTRY BREAKFAST

The Southern way to start the day
41 A GOOD EGG
Transforming a staple ingredient
49 TRUE GRITS
Five ways with this morning meal staple
55 20 YEARS OF FAVORITE RECIPES

Celebrating two decades since Paula’s first cookbook
HEY A Note from Paula b
Y’ALL
My Favorite Meal of the Day

FRIENDS, I AM SO EXCITED to bring you
this issue! For the first time ever in Cooking with
Paula Deen, we’ve got an entire issue devoted
to my favorite meal of the day—breakfast. My
mama always fried bacon in a cast-iron skillet
for my brother, Bubba, and me in the mornings.
I did it for my boys, and I still do it for Michael
and me. Y’all, that mouthwatering smell of
bacon cookin’ is better than any alarm clock for
wakin’ up the sleepyheads in your house.
No matter what your favorite breakfast
food is, I promise you it’s covered in this issue.
You'll find a hearty country breakfast on page
35 featuring fried eggs, hash browns, sweet and
spicy bacon, and tall, fluffy drop biscuits with
gravy. If you love eggs every which way, turn to
page 41 for a few easy casseroles and a new spin
on deviled eggs that I just adore.
You can’t have a Southern breakfast without
grits, so I’m sharing my tips for the perfect pot of
plain grits, plus some ways to dress them up in
other dishes on page 49. Even my Sunday Supper
menu on page 27 gets in on the fun with easy
Easter brunch dishes.
Jamie cooks up a big batch of pancakes and
waffles on page 61 that I know your kids will
go crazy for, and Bobby has a lighter but totally
delicious frittata and sides on page 64. There’s
still plenty more breakfast goodies to savor, from
a terrific slow-cooker hash brown casserole and
gooey monkey bread to blueberry muffins and
a lighter-than-air Dutch baby, plus great places
around the country to find biscuits and gravy.
Y’all hungry yet?
Photo courtesy of Jamie Prescott
P.S. Have y’all caught my new TV shows? I’m cookin’ up a storm with my family
and friends on Positively Paula, and I’m sharing all my beautiful cookware and food
products, home accessories, and clothing on Evine's Sweet Home Savannah. You can
find where the programs air in your area at positivelypaula.tv and evine.com.
3 CO O K I N G W I T H PAU L A D E E N MARCH/APRIL 2017

March/April 2017 Volume 13, Issue 2
EDITOR-IN-CHIEF Paula Deen
EDITORIAL
DIRECTOR OF EDITORIAL OPERATIONS Brooke Michael Bell
MANAGING EDITOR Nancy Meeks GROUP CREATIVE DIRECTOR
ASSISTANT EDITOR Whitney Durrwachter Deanna Rippy Gardner
RECIPE EDITOR Fran Jensen ART DIRECTOR Stephanie Lambert
COPY EDITOR Marie Baxley
EDITORIAL ASSISTANT Sarah Howard SENIOR ST YLIST Lucy Finney
CONTRIBUTING ST YLIST Beth K. Seeley
CREATIVE DIRECTOR/PHOTOGRAPHY MAKEUP ARTIST Courtney Fix DeCrenza
Mac Jamieson HAIR ST YLIST Jamie Cribbs
SENIOR PHOTOGRAPHERS WARDROBE ST YLIST Dimpy Sethi
John O’Hagan, Marcy Black Simpson EXECUTIVE ASSISTANT TO PAUL A DEEN
PHOTOGRAPHERS Theresa Feuger
Jim Bathie, William Dickey,
Stephanie Welbourne Steele FOOD ST YLISTS/RECIPE DEVELOPERS
ASSISTANT PHOTOGRAPHER Caroline Smith Melissa Gray, Elizabeth Ivey, Kathleen Kanen,
CONTRIBUTING PHOTOGRAPHER Janet Lambert, Nancy McColl, Vanessa Rocchio,
Deborah Whitlaw Llewellyn Emily Turner
ASSISTANT FOOD ST YLIST/RECIPE DEVELOPER
SENIOR DIGITAL IMAGING SPECIALIST Anita Simpson Spain
Delisa McDaniel CONTRIBUTING FOOD ST YLIST/RECIPE DEVELOPER
DIGITAL IMAGING SPECIALIST Clark Densmore Kellie Gerber Kelley
D I G I TA L M E D I A A D M I N I S T R AT I V E
MARKETING DIRECTOR Tricia Wagner Williams HUMAN RESOURCES DIRECTOR
ONLINE EDITOR Janece Maze Judy Brown Lazenby
DIGITAL GRAPHIC DESIGNER Alana Hogg IT DIRECTOR Matthew Scott Holt
DEALER PROGRAM MANAGER Janice Ritter
ADMINISTRATIVE ASSISTANT/EDITORIAL
Morgan Crawford
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VP/DIGITAL MEDIA Jon Adamson Greg Baugh
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Cooking with Paula Deen ISSN 1558-1853 is published bimonthly (except November and December) by Hoffman Media, 1900 International Park Drive, Suite 50, Birmingham, AL 35243.
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©2017 Hoffman Media, LLC. Printed in the USA.
a ON THE SIDE b
ʔ A FAMILY FAVORITE ʔ
If you’re talking about Southern
breakfast classics, look no further
than that familiar yellow sign that
welcomes the hungry local and
the weary traveler alike. When Joe
Rogers Sr. and Tom Forkner opened
the first Waffle House in the Atlanta
suburb of Avondale Estates, Georgia,
in 1955, they knew they wanted to
create a restaurant that was focused
on making every customer feel right
at home, with plenty of good food
to them coming back. Nowadays,
this nationwide restaurant with 1,880
locations in 25 states keeps its doors
open 24 hours a day, 365 days a year
to serve up scrumptious breakfast
goodness. While their waffles have
stood the test of time, it’s the
restaurant’s hash browns that have
changed the way we talk about food,
begging each customer to answer
the question “scattered, smothered,
EVERY MINUTE, WAFFLE HOUSE SERVES UP: covered, or chunked.”
341
slices of bacon
o
238
orders of hash browns
o
127
cups of coffee
o
145 waffles
MADE IN THE SOUTH
Colonial Milling Co.

Since their high-school days, Jon and Michelle Stauffer knew
they w
wanted to be a farming family, and they got straight to work
after purchasing
p their 18th-century farm in Spartanburg County,
South Carolina. The self-taught, first-generation farmers learned
everytthing they could about farming and the milling process, and
in 20115, the Colonial Milling Company was born out of their desire
Photo courtesy of Waffle House
to brin
ng high-quality stone-ground grits straight from the farm to
the consumer. Jon and Michelle grow heirloom varieties of corn,
mill onn-site, and produce grits, polenta, and cornmeal. They are
truly p
passionate about sharing how their product goes from South
Caroliina soil to the table. Visit colonialmilling.com to purchase.

SOUTHERN SPRING EVENTS
Maple Syrup Festival
The folks of Pickens, West Virginia, are
passionate about their maple syrup.
So much so, that for more than three
decades they have gathered at the
Maple Syrup Festival to celebrate
one of their favorite West Virginia-
made products. You’ll be welcomed
like family March 18–19, 2017, as this
tight-knit community puts on some
“sweet” events, including a pancake
feast, a local maple product showcase,
and a square dance. Visit
pickenswv.squarespace.com
for more information.
International Biscuit Festival

You’ll be hard-pressed to find another
food festival more Southern, or more
delicious, than the International
Biscuit Festival. On May 20, 2017,
in downtown Knoxville, Tennesse,
stroll down Biscuit Boulevard to
sample some of the finest biscuits
in the country or shop the Biscuit
Bazaar to purchase your favorite
biscuit condiments. Head to
biscuitfest.com for details.
a PAULA'S PICKS b
Rise and Shine

THESE BREAKFAST ESSENTIALS MAKE STARTING
YOUR MORNING EASIER THAN EVER.
ALSO
UITS
Produced by SARAH HOWARD
KE S BISCFINS
EP
AND MU F
1. Add a pop of color to your mornings and a little
more storage to your kitchen with this Mason Cash
W AHERTAM
BLE
AT T
Ceramic Mother Hen Nest. $30.99, amazon.com
2. Serve milk or juice in retro style with this

vintage-inspired Chalk Note Milk Bottle Set.
$29.95, pier1.com 1
3. You’ll get eggs perfectly cooked to your
preference every time with this Egg Cooker. $19.99,
hamiltonbeach.com
4. These charming Butter My Biscuit and Never

Enough Gravy Kitchen Towels bring some fun
Southern expressions to the breakfast table. $12 2
each, thecoinlaundryprintshop.com
5. Toasting, frying, and brewing has never been

simpler than with this Americana 3-in-1 Mini
Breakfast Shoppe. $37.05, target.com
6. Whip up delicious breakfast goodies using this kid-

friendly Whiskie Egg Whisk. $2.99, joieshop.com
7. Greet the day with your favorite hot drink

in this Good Morning Sunshine Mug. $10,
acottageinthecity.com
8. Add some whimsy to your morning meals with

this Lucky Pig Ceramic Bowl. $30, birchlane.com
9. Fresh eggs are always within reach with this

Stoneware Egg Carton. $20, lecreuset.com
10. This Farmhouse Butter Dish adds a new

meaning to the phrase “farm to table.” $15, 3
marylakethompson.com

7
9 10
“Since breakfast is the most important meal of

the day, you’ve got to be prepared! These items
will get you through the morning rush.”—Paula
THE ORIGIN
of
)
ÉTOUFFÉE
)
Crawfish
g et the recipe for
crawfish étouffée at
L a fay e t t e T r av e l . c o m /
Recipes
s ng
D
ickie Breaux has told the story a thousand and crawƂsh “fat.” The fat, which is actually liver, is the
times. But with each retelling, there still remains ambrosia of mythical Cajun cooking.
something mysterious about the origin of crawƂsh As Mr. Breaux’s legend goes, Aline ran the Rendezvous
étouffée. As a Breaux Bridge culinary legend and owner of Restaurant on the Henderson Highway outside of Breaux
storied Cajun restaurant Café Des Amis, he’s often called Bridge, and served a wide selection of Cajun favorites, most
upon as the keeper of crawƂsh lore. It’s tough to be an expert notably those featuring crawƂsh. In the 1940s, crawƂsh
on something carried on almost purely by oral tradition, weren’t widely eaten in public, but it was a daily staple
especially when that oral tradition has been passed along for the area while in season. Martin Begnaud, a banker
like a decades-long game of recipe “telephone.” from Lafayette, followed his nose through the swinging
CrawƂsh étouffée doesn’t come from a recipe in the way saloon doors into Aline’s kitchen and asked her what she
other folk staples like biscuits or shepherd’s pie do. It’s a was doing. “Mais, justement étouffée mes ecrivisses,” she
description of a method of preparation, like roasted pork replied. “I am simply smothering my crawƂsh tails.” Mr.
or barbecued chicken. Begnaud tried the dish, loved it, and returned the following
week with ten of his employees, each ordering crawƂsh
Étouffée, translated from étouffée. The rest is history.

As time has rolled on, the story has gotten more varied
French, means “smothered.” in its telling, and the dish more complex in its preparation.
Some say Aline adapted her technique from crawƂsh court-
CrawƂsh étouffée is simply crawƂsh that has been smothered bouillon made at the nearby Hebert Hotel in the 1920s, and
rather than grilled, fried, braised, poached, or baked. It made it her own. Today, restaurant and home étouffées only
could just as easily be done with shrimp or catƂsh. hover around the original four-ingredient “recipe,” perhaps
But smothered, in this sense, means in the fashion of striving to make up for the difƂculty of obtaining crawƂsh fat.
Cajun cooks, in particular Aline Champagne. That original Still, crawƂsh étouffée owns a place as one of the most
smothering, according to Breaux, was a simple and rich iconic dishes in Louisiana food lore. And like its cousins,
one made with crawƂsh tails, butter, onions, bell pepper, gumbo and jambalaya, its legend is only growing.
For more stories on the history of crawwsh visit

L a fay e t t e T r av e l . c o m /a l l o n s
a COMMUNITY FARE I Paula Gives Back b
MY PEOPLE FUND SUPPORT

Paula, Jamie, and Bobby Deen joined Dolly Parton at her
Smoky Mountains Rise: A Benefit for the My People Fund
broadcast in December. The telethon raised money for
Dolly’s My People Fund that is providing $1,000 a month
for up to six months to Sevier County, Tennessee, residents
who lost their homes in the November 2016 wildfires. This
community outreach is especially important to the Deen
family because Sevier County is home to the employees of
their Gatlinburg and Pigeon Forge, Tennessee, restaurants
Paula Deen’s Family Kitchen and The Bag Lady, as well as
two Paula Deen Store locations.
In addition to The Bag Lady
Foundation’s contribution of
$25,000, Paula created a one-of-a-
kind T-shirt available in all Paula
Deen Stores, and all proceeds from
the sale of the shirt will be donated
Bobby Deen to the My People Fund. Visit
and CNN anchor
Robin Meade
dollywoodfoundation.com to learn
answered pledge more about the Fund.
calls during the
telethon.
CIRCLE OF LOVE GOLF TOURNAMENT

The Bag Lady Foundation recently sponsored a hole in a golf tournament
fund-raiser to benefit the Circle of Love Center, a shelter in Greensboro,
Georgia, for women and children who are affected by domestic violence.
Funds raised go directly
to support the Center’s
services in a five-county
area, including a 24-hour
crisis hotline, financial
and legal assistance, and
counseling and support The Bag Lady Foundation,
groups. Visit colinc.org for named after Paula’s first
business, provides hope,
more information about inspiration, and support to
the Center. women and families during
their time of need. The
organization focuses on
Susan Greene (second
providing food to families
from left) presented The
in need and helping women
Bag Lady Foundation’s
get on their feet. For
donation to Circle of Love more information, visit
Center representatives Jessica Jones (far left), Susan Couch bagladyfoundation.org.
(center), Dani Wheeler (second from right), and Christina Wheeler (far right).

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MASON JAR RECIPES
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and preserving recipes to eat now or enjoy later. With
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a SIMPLE SLOW COOKER b
Crave-Worthy Casserole
THIS EASY-PREP CASSEROLE IS A SATISFYING MEAL FOR
BREAKFAST, BRUNCH, BRINNER, OR ANY TIME IN BETWEEN.
HASH BROWN CASSEROLE

Makes 6 to 8 servings
1 (10.75-ounce) can cream of

mushroom soup
1 (8-ounce) package cream
cheese, softened
1 (30-ounce) package frozen
shredded hash brown potatoes,
thawed
1 (8-ounce) package diced ham
1 (8-ounce) package shredded
Colby–Jack cheese blend,
divided
3⁄4 cup chopped green onion
1⁄2 cup diced red bell pepper
3⁄4 teaspoon ground black pepper
1⁄2 teaspoon kosher salt
Garnish: chopped green onion
1. Spray a 5- to 6-quart slow cooker

with cooking spray.
2. In a large bowl, stir together soup
and cream cheese until smooth. Stir
in potatoes, ham, 1½ cups cheese,
green onion, bell pepper, black
pepper, and salt until combined.
Spread into prepared cooker. Place
two layers of paper towels on top of
slow cooker, and cover with lid.
3. Cook on low until edges are
browned and center is hot, 4 to 5
hours. Sprinkle with remaining ½ cup
cheese; cover and cook until cheese is
melted, about 10 minutes more. Let
stand for 10 minutes before serving.
Garnish with green onion, if desired.
· kitchen tip ·
The paper towels under the lid
absorb excess moisture while
the casserole cooks, which helps
the edges to brown.

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a BAKING WITH GINNY b
Muffins Made Easy

TEACH THE LITTLE ONES IN YOUR LIFE THE BASICS OF BAKING.
MY GRANDBABIES are growing up quickly, and I treasure every minute I get with them. I’m
filled with joy when something simple like these muffins is enough to bring a smile to their sweet
faces. I love helping them stir the batter and fill the pan, and they love digging into their very own
sweet goodies and, of course, sneaking seconds.
BLUEBERRY MUFFINS 1. Preheat oven to 350°. Line 18 muffin

Makes 18 cups with paper liners; lightly spray · kitchen tip ·
with cooking spray.
Tossing the blueberries in
21⁄2 cups all-purpose flour 2. In a large bowl, whisk together
confectioners’ sugar helps
1 cup granulated sugar flour, granulated sugar, baking
keep the color from bleeding
1 tablespoon baking powder powder, and salt. In a medium bowl,
through the batter and the
1 teaspoon salt whisk together milk, oil, eggs, and
blueberries from sinking to
1 cup plus 2 tablespoons whole zest. Stir milk mixture into flour
the bottom of the cups.
milk mixture just until combined.
1⁄3 cup vegetable oil 3. In a small bowl, gently stir together
2 large eggs blueberries and confectioners’ sugar;
1 tablespoon orange zest fold blueberries into batter. Divide
11⁄4 cups fresh blueberries batter among prepared cups. Sprinkle
2 tablespoons confectioners’ sugar with sanding sugar.
11⁄2 tablespoons coarse sanding 4. Bake until a wooden pick inserted
sugar in center comes out clean, 20 to 25
minutes. Let cool in pans for
5 minutes; serve warm.
2017 MARCH/APRIL CO O K I N G W I T H PAU L A D E E N 18
a PAULA'S WEEKLY 5 b
Paula Deen ’s
W eek ly
easy weeknight
five meal planner
THESE QUICK-PREP AND FAST-COOK RECIPES OFFER YOU DELICIOUS, EASY
SOLUTIONS FOR WEEKNIGHT FAMILY DINNERS. A SHOPPING LIST OF INGREDIENTS
TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 79.
- MONDAY - - TUESDAY - - WEDNESDAY - - THURSDAY - - FRIDAY -

Parmesan Ranch Lemon Butter Shrimp and Brown Sugar Citrus-Grilled
Pork Tenderloin Chicken Artichoke Casserole Pineapple Chicken Flank Steak
2
PARMESAN RANCH PORK
TENDERLOIN
Makes 4 to 6 servings Monday
1⁄3 cup shredded Parmesan cheese
1 (1-ounce) package ranch
seasoning mix
1 teaspoon ground black pepper
1 (11⁄2-pound) pork tenderloin,
patted dry
1. Preheat oven to 425°. Line a roasting

pan with foil; spray with cooking spray.
2. In a small bowl, stir together cheese,
ranch mix, and pepper; sprinkle all
over pork. Place in prepared pan.
3. Bake until a meat thermometer
inserted in thickest portion registers
145°, 25 to 30 minutes. Let stand for
5 minutes before slicing.
Roasted Garlic Red Potatoes

5 cloves garlic, smashed

1⁄4 cup unsalted butter, softened
2 teaspoons kosher salt
3 pounds petite red potatoes,
quartered
Garnish: chopped fresh parsley
1. Preheat oven to 425°. Line a large

rimmed baking sheet with foil; spray
with cooking spray.
2. In a large bowl, stir together
garlic, butter, salt, and pepper; stir in
potatoes until well coated. Spread in
an even layer on prepared pan.
3. Bake, stirring occasionally, until
golden brown and tender, about
35 minutes. Garnish with parsley,
if desired.
· kitchen tip ·
Chop leftover pork and
potatoes with an onion and a
bell pepper, and sauté for a
quick and hearty hash.

tuesday
LEMON BUTTER CHICKEN thickness. In a small bowl, stir together Spicy Garlic Zucchini
Makes 4 servings cornstarch, salt, and pepper; sprinkle Makes 4 servings
onto both sides of chicken breasts.
4 boneless skinless chicken breasts 3. In a large ovenproof skillet, melt 2 tablespoons unsalted butter
1 tablespoon cornstarch 2 tablespoons butter over medium- 1 clove garlic, minced
1 teaspoon kosher salt high heat. Add chicken; cook until 4 small zucchini, cut into 2x¼-inch
1⁄2 teaspoon ground black pepper golden brown, about 3 minutes per strips
4 tablespoons unsalted butter, side. Remove from skillet. 1 teaspoon kosher salt
divided 4. Melt remaining 2 tablespoons 1⁄2 teaspoon ground black pepper
1⁄2 cup diced yellow onion butter in skillet. Add onion; cook until 1⁄4 teaspoon crushed red pepper
1 clove garlic, minced tender, about 5 minutes. Add garlic;
1 cup low-sodium chicken broth cook until fragrant, about 1 minute. 1. In a large skillet, melt butter over
1 lemon, zested and juiced Stir in broth and lemon zest and juice; medium-high heat. Add garlic; cook
1⁄4 cup heavy whipping cream cook until reduced by half, about until fragrant, about 1 minute. Add
Garnish: lemon zest 5 minutes. Remove from heat; whisk zucchini, salt, and peppers; cook,
in cream. Return chicken to skillet. stirring occasionally, until tender,
1. Preheat oven to 375°. 5. Bake until a meat thermometer about 10 minutes.
2. Place chicken between two sheets of inserted in chicken registers 165°,
plastic wrap. Using a meat mallet or a about 20 minutes. Garnish with zest,
rolling pin, flatten chicken to ½-inch if desired.

WEDNESDAY
SHRIMP AND ARTICHOKE 1 pound medium fresh shrimp, alfredo sauce, vinegar, Worcestershire,
CASSEROLE peeled and deveined lemon zest and juice, salt, and
Makes 6 to 8 servings 1 (16-ounce) box cavatappi pasta, pepper. Stir in shrimp, cooked pasta,
cooked according to package artichokes, and parsley. Pour mixture
1 (10.5-ounce) can cream of directions into prepared pan. Sprinkle with
mushroom soup 1 (14-ounce) can quartered cheese.
1 (10-ounce) container refrigerated artichoke hearts, drained 3. Bake until shrimp are cooked
alfredo sauce* 1⁄2 cup chopped fresh parsley through and sauce is bubbly, about
2 tablespoons sherry vinegar 1⁄2 cup shredded Parmesan cheese 25 minutes. Let stand for 5 minutes
1 tablespoon Worcestershire sauce Garnish: chopped fresh parsley before serving. Garnish with parsley,
1⁄4 teaspoon lemon zest if desired.
1 tablespoon fresh lemon juice 1. Preheat oven to 400°. Spray a 13x9-
1⁄4 teaspoon kosher salt inch baking dish with cooking spray. *We used Buitoni Alfredo Sauce.
1⁄8 teaspoon ground black pepper 2. In a large bowl, whisk together soup,

tHURsday
BROWN SUGAR PINEAPPLE turning to coat completely. Let stand 1⁄2 small red onion, diced
CHICKEN for 15 minutes. 1 cup basmati rice
Makes 4 servings 2. Spray grill rack with nonflammable 2 cups low-sodium chicken
cooking spray and preheat grill to broth
1⁄3 cup firmly packed light brown medium-high heat (350° to 400°), or 1⁄2 teaspoon kosher salt
sugar spray a grill pan with cooking spray and 1⁄4 teaspoon ground black
1 tablespoon Dijon mustard heat over medium-high heat. pepper
1 teaspoon kosher salt 3. Add chicken, pineapple, and onion to 1⁄4 cup chopped fresh parsley
1⁄2 teaspoon garlic powder grill or grill pan. Cook, undisturbed, until
1⁄2 teaspoon ground black pepper browned on bottom, 5 to 6 minutes for 1. In a small saucepan, melt butter
1⁄2 teaspoon Worcestershire sauce pineapple and onion and 6 to 8 minutes over medium-high heat. Add bell
1 pineapple, peeled, cored, cut into for chicken. Turn, brush with reserved pepper and onion; cook until tender,
1⁄2-inch-thick rings, and juice sugar mixture, and cook until onions are about 5 minutes. Add rice; cook,
reserved tender and a meat thermometer inserted stirring occasionally, for 2 minutes.
8 boneless skinless chicken thighs in thickest portion of chicken registers Stir in broth, salt, and pepper, and
1⁄2 small red onion, cut into 1⁄2-inch- 165°, 5 to 8 minutes more. Brush with bring to a boil. Reduce heat to
thick rings any remaining reserved sugar mixture medium-low, cover, and cook until all
before serving. liquid is absorbed, about 20 minutes.
1. In a large bowl, stir together brown Remove from heat, and let stand,
sugar, mustard, salt, garlic powder, Bell Pepper Rice Pilaf covered, for 5 minutes. Gently stir in
pepper, Worcestershire, and 1 Makes 4 to 6 servings parsley with a fork just before serving.
tablespoon reserved pineapple juice.
Reserve ¼ cup mixture in a small bowl; 2 tablespoons unsalted butter
add chicken to remaining mixture, 1 red bell pepper, diced

FRIDAY
CITRUS-GRILLED FLANK 3. Remove steak from marinade, letting 2 cups orzo pasta, cooked
STEAK excess drip off and reserving marinade. according to package directions
Makes 4 to 6 servings Add steak to grill or grill pan, and cook 1 (8.1-ounce) jar pesto*
for 5 minutes; turn and cook 5 minutes 1⁄4 cup chopped fresh parsley
1 navel orange, juiced more. Turn again, and brush with
1⁄4 cup olive oil marinade. Cook for 5 minutes. Turn 1. In a large skillet, heat oil over
2 cloves garlic, minced and cook 5 minutes more for medium medium-high heat. Add tomatoes, bell
2 teaspoons kosher salt rare or to desired doneness. Let stand pepper, salt, and pepper; cook, stirring
1⁄2 teaspoon ground black pepper for 5 minutes before slicing. Garnish frequently, until vegetables are tender,
2 pounds flank steak with parsley, if desired. about 6 minutes. Stir in cooked pasta
Garnish: chopped fresh parsley and pesto; cook until heated through,
Tomato and Pesto Pasta about 5 minutes. Stir in parsley just
1. In a large bowl, stir together orange Makes 4 to 6 servings before serving.
juice, oil, garlic, salt, and pepper. Add
steak, turning to coat completely. Let 1 tablespoon olive oil *We used Classico Traditional Basil
stand for 15 minutes. 1 pint grape tomatoes, halved Pesto Sauce & Spread.
2. Preheat grill to medium-high heat 1 yellow bell pepper, thinly sliced
(350° to 400°), or heat grill pan over 1⁄4 teaspoon kosher salt
medium-high heat. 1⁄4 teaspoon ground black pepper

EASTER
SUNDAY
Spring in the South is a lovely time of year to head

outdoors and enjoy a meal with family and friends.
This traditional Southern brunch is the perfect menu for
an impressive yet casual Easter Sunday get-together.
Photography by WILLIAM DICKEY
Recipe Development and Food Styling
by VANESSA ROCCHIO
Styling by LUCY FINNEY

menu
ND AY S U P P E
∙ SU R∙
Cornmeal Biscuits with

Ham and Herbed Butter
Breakfast Casserole
Sautéed Sugar Snap
Peas and Leeks
Fruit Salad with Sweet
Orange Dressing
Lemon Coconut Cake
KITCHEN TIP
Use basil, dill, thyme,
oregano, parsley,
chives, or any other
fresh herbs you like.
CORNMEAL BISCUITS WITH
HAM AND HERBED BUTTER
Makes 24
2 cups all-purpose flour

1⁄2 cup yellow cornmeal
2 tablespoons sugar
11⁄2 teaspoons baking powder
11⁄4 teaspoons salt
1⁄4 teaspoon baking soda
1⁄2 cup cold butter, cut into 1⁄2-inch
pieces
11⁄4 cups whole buttermilk
2 tablespoons butter, melted
Shaved ham
Herbed Butter (recipe follows)
1. Preheat oven to 450°. Line a rimmed

baking sheet with parchment paper.
2. In a large bowl, whisk together
flour, cornmeal, sugar, baking powder,
salt, and baking soda. Using a pastry
blender, cut in cold butter until mixture
is crumbly. Stir in buttermilk just until
dry ingredients are moistened. Cover
and refrigerate for 10 minutes.
3. Turn out dough onto a lightly
floured surface, and knead 3 to 4 times,
gradually adding more flour if dough
is very sticky. With floured hands, pat
dough into a 9x5-inch rectangle, about
¾ inch thick. Lightly sprinkle flour onto
dough; starting at one short side, fold
dough into thirds as if you were folding
a letter. Repeat patting into a rectangle
and folding twice.
4. On a lightly floured surface, pat
dough to ½-inch thickness. Using a
2-inch fluted round cutter, cut dough, FRUIT SALAD WITH SWEET 1 cup fresh blueberries
and place side by side on prepared pan ORANGE DRESSING 1 cup halved fresh strawberries
(biscuits should touch). Makes 6 to 8 servings Garnish: fresh mint
5. Bake until lightly browned, 13 to
15 minutes. Brush with melted butter. 1⁄4 cup water 1. In a small saucepan, cook ¼ cup
Serve with ham and Herbed Butter. 1⁄4 cup sugar water and sugar over medium-high
2 sprigs fresh mint heat, stirring frequently, until sugar is
Herbed Butter 3 tablespoons rice vinegar dissolved. Remove from heat, and add
Makes about 1 cup 1 tablespoon orange zest mint sprigs. Cover and let stand for
1⁄4 teaspoon kosher salt 30 minutes; discard mint.
1⁄2 cup salted butter, softened 3 tablespoons olive oil 2. In a medium bowl, whisk together
1⁄2 cup chopped mixed fresh herbs 2 tablespoons chopped fresh basil mint syrup, vinegar, zest, and salt.
Bibb lettuce leaves Whisk in oil and basil. Arrange lettuce
1. In a small bowl, stir together butter 1 Granny Smith apple, quartered on a serving platter, and top with apple,
and herbs until well combined. Use and thinly sliced cucumber, oranges, blueberries, and
immediately, or cover and refrigerate 1 English cucumber, thinly sliced strawberries. Drizzle with dressing.
for up to 1 week. 2 navel oranges, peeled and sliced Garnish with mint, if desired.
SAUTÉED SUGAR SNAP
PEAS AND LEEKS
1 pound sugar snaps peas, trimmed

21⁄2 teaspoons kosher salt, divided
3 tablespoons unsalted butter
2 small leeks, thinly sliced
2 shallots, thinly sliced
2 tablespoons chopped fresh dill
1. In a large, deep skillet, bring peas,

2 teaspoons salt, and water to cover to
a boil over medium-high heat. Reduce
heat, and simmer until tender, about
3 minutes; drain well.
2. In same skillet, melt butter over
medium heat. Add leek and shallot;
cook, stirring occasionally, for
2 minutes. Stir in peas, and cook
until heated through. Stir in dill and
remaining ½ teaspoon salt; serve warm.
BREAKFAST CASSEROLE
Makes 8 servings
12 slices white sandwich bread

2 cups shredded sharp Cheddar
cheese
1⁄3 cup chopped mixed fresh herbs
8 large eggs, lightly beaten
3 cups whole milk
2 cups half-and-half
2 tablespoons dry mustard
2 teaspoons salt
Garnish: chopped fresh chives,
chopped fresh basil
1. Spray a 13x9-inch baking dish with

cooking spray.
2. Line bottom of prepared pan with
6 slices bread. Sprinkle with cheese and
herbs. Top with remaining bread slices.
3. In a medium bowl, whisk together
eggs, milk, half-and-half, mustard,
salt, and pepper until frothy; slowly
pour onto bread. Cover and refrigerate
overnight.
4. Preheat oven to 350°. Uncover
casserole, and let stand at room
temperature for 30 minutes.
5. Bake until puffed and center is set,
about 1 hour. Let stand for 10 minutes
before serving. Garnish with chives and
basil, if desired.

LEMON COCONUT CAKE until fluff y, 4 to 5 minutes, stopping to cake layer inside buttercream border.
Makes 1 (9-inch) cake scrape sides of bowl. Add eggs, one at a Top with remaining cake layer. Spread
time, beating well after each addition. remaining Vanilla Buttercream on top
1 cup unsalted butter, softened 3. In another large bowl, whisk together and sides of cake. Spread remaining
2 cups sugar flour and baking powder. In a small Lemon Curd Filling on top of cake.
4 large eggs bowl, whisk together cream of coconut, Press coconut onto sides of cake.
31⁄2 cups cake flour buttermilk, and vanilla. Gradually Garnish with lemon, if desired. Cover
1 tablespoon baking powder add flour mixture to butter mixture and refrigerate for up to 3 days.
1 (8.5-ounce) can cream of alternately with buttermilk mixture,
coconut beginning and ending with flour Vanilla Buttercream
1⁄2 cup whole buttermilk mixture, beating just until combined Makes 5 cups
2 teaspoons vanilla extract after each addition. Spread batter into
Vanilla Buttercream (recipe follows) prepared pans. 1 cup butter, softened
Lemon Curd Filling (recipe follows) 4. Bake until a wooden pick inserted 1 (2-pound) bag confectioners’
2 cups sweetened flaked coconut in center comes out clean, 25 to sugar
Garnish: fresh lemon slices 30 minutes. Let cool in pans for 10 8 to 9 tablespoons whole milk
minutes. Remove from pans, and let 2 teaspoons vanilla extract
1. Preheat oven to 350°. Spray 2 (9- cool completely on wire racks.
inch) round cake pans with baking 5. Place one cake layer on a serving 1. In a large bowl, beat butter and
spray with flour. platter, and pipe a thin layer of Vanilla confectioners’ sugar with a mixer
2. In a large bowl, beat butter and Buttercream around edge of cake. at medium speed until smooth and
sugar with a mixer at medium speed Spread 1 cup Lemon Curd Filing onto creamy, stopping to scrape bowl. Beat
in milk 1 tablespoon at a time until a
spreadable consistency is reached; beat
in vanilla. Use immediately.
cover
Lemon Curd Filling
Makes 2 cups
E
R EC I P 1 cup sugar
¼ cup cornstarch
1 cup fresh lemon juice
4 large egg yolks
½ cup unsalted butter, cut into
½-inch pieces and softened
1. In a 3-quart saucepan, whisk

together sugar and cornstarch. Whisk
in lemon juice until cornstarch is
dissolved and mixture is smooth. Cook
over medium heat, whisking constantly,
until mixture is hot.
2. Meanwhile, in a medium bowl,
whisk together egg yolks. Whisking
constantly, slowly add one-fourth of
hot lemon mixture to yolks. Whisk egg
mixture into lemon mixture, and cook,
whisking constantly, until thickened,
10 to 12 minutes. Remove from heat,
and whisk in butter a few pieces at a
time until melted and smooth.
3. Pour mixture into a large bowl,
and cover with plastic wrap, pressing
wrap directly on surface to prevent a
skin from forming. Refrigerate until
thickened and cold, about 4 hours, or
for up to 3 days.

r Y
T
S S I C C O UN
a
C L
a y
H
R p De an l
li y
V O CC
CC I
There’s nothing quite as yummy as a good
old-fashioned country breakfast. For
generations, Southern cooks have been
whipping up big, hearty morning meals.
Bring back wonderful memories of
gathering around the table with this menu
of tried-and-true breakfast favorites.
b
re
a K Fa ST

FLUFFY DROP BISCUITS Whisk in milk, salt, pepper, and thyme; 1. Heat a large skillet over medium
WITH TOMATO GRAVY cook, stirring occasionally, until slightly heat. Add 1 tablespoon oil to pan, and
Makes 8 thickened, 4 to 5 minutes. swirl to coat. Crack 3 eggs into pan;
cook for 2 minutes. Cover and cook
3 cups all-purpose flour FRIED EGGS until whites are set, about 2 minutes
1 cup cake flour Makes 6 more, or to desired doneness.
2 teaspoons sugar Sprinkle with ¼ teaspoon each salt
11⁄4 teaspoons kosher salt 2 tablespoons olive oil, divided and pepper. Repeat with remaining
1 teaspoon baking powder 6 large eggs, divided oil, eggs, salt, and pepper. Serve
1⁄2 teaspoon baking soda 1⁄2 teaspoon kosher salt, divided immediately.
11⁄2 cups half-and-half 1⁄2 teaspoon ground black pepper,
1⁄2 cup unsalted butter, melted divided
Fresh Tomato Gravy (recipe follows)
1. Preheat oven to 400°. Lightly spray

a 10-inch cast-iron skillet with cooking
spray.
flours, sugar, salt, baking powder,
and baking soda. Stir in half-and-
half and melted butter just until dry
ingredients are moistened. Drop
dough by ½ cupfuls into prepared pan.
3. Bake until golden brown, about
20 minutes. Serve immediately with
Fresh Tomato Gravy.
Fresh Tomato Gravy

Makes about 2 cups
2 tablespoons bacon drippings

1 cup minced sweet onion
1 clove garlic, minced
6 plum tomatoes, seeded and
chopped (about 1½ cups)
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1⁄2 cup chicken broth
1 cup whole milk
1 teaspoon kosher salt
1⁄2 teaspoon fresh thyme leaves
1. In a medium skillet, melt bacon

drippings over medium heat. Add
onion and garlic; cook, stirring
occasionally, until tender, about
5 minutes. Stir in tomatoes, and bring
to a boil. Reduce heat, and simmer,
stirring occasionally, for 20 minutes.
2. Sprinkle with flour, and stir in
tomato paste; cook for 30 seconds.
Whisk in chicken broth until smooth.
SPICY CANDIED BACON
Makes 6 servings
12 slices thick-cut bacon

3⁄4 cup honey
1⁄2 cup firmly packed dark brown
sugar
2 tablespoons apple cider vinegar
1⁄4 teaspoon crushed red pepper
1. Preheat oven to 350°. Line 2 rimmed

baking sheets with foil.
2. Arrange bacon on prepared pans.
Bake until bacon is cooked halfway
(bacon will be limp), 10 to 12 minutes.
3. Meanwhile, in a small saucepan,
cook honey, brown sugar, vinegar, and
red pepper over medium heat, stirring
constantly, until sugar is dissolved.
4. Brush bacon with honey mixture.
Bake until just beginning to
caramelize, about 6 minutes. Turn
bacon, and brush with remaining
honey mixture. Bake until caramelized
and beginning to crisp, about
6 minutes more. Transfer to a wire
rack on a sheet of parchment or wax
paper, and let cool slightly; serve
warm.
CRISPY HASH BROWNS

Make 6 servings
3 tablespoons bacon drippings

1 cup chopped red bell pepper
1 cup chopped sweet onion
1 clove garlic, chopped
1 (32-ounce) package frozen diced
hash brown potatoes, thawed
1 teaspoon kosher salt
1⁄4 cup chopped fresh basil
1. In a 10-inch cast-iron skillet, heat

bacon drippings over medium heat
until shimmering. Add bell pepper,
onion, and garlic; cook, stirring
occasionally, until tender, about
5 minutes. Stir in potatoes, salt, and
pepper. Cook, stirring occasionally,
until potatoes are golden brown and
crisp, about 12 minutes. Stir in basil
just before serving.

A Good Egg
It’s time to get crackin’ for these scrumptious egg dishes.
Ph tog p CY SIMPSO
S N AND DEBORAH WHIT W LLEWELLYN
ipe De ent ood Styling by NANCY MCCOLL Styling by L Y FINNEY
“I just love
gathering fresh
eggs from my
henhouse. I’ve
named it the
Chick Inn!”
—Paula

PIMIENTO CHEESE OMELET
Makes 1 serving
2 large eggs
1 tablespoon heavy whipping
cream
1 tablespoon unsalted butter
1⁄3 cup pimiento cheese*
2 tablespoons chopped green
onion
Garnish: chopped green onion, diced
pimientos, shredded Cheddar
cheese, chopped fresh parsley
1. In a medium bowl, whisk together

eggs, cream, and salt.
2. In a small nonstick skillet, melt
butter over medium heat. Add egg
mixture; cook, without stirring, until
edges are set. Using a spatula, lift
up cooked edges so that uncooked
portion flows underneath; cook until
center is just set. Sprinkle pimiento
cheese and green onion onto one side
of eggs. Let stand for 10 seconds.
Using a spatula, fold opposite side
of eggs over to enclose filling. Invert
omelet onto a serving plate. Garnish
with green onion, pimientos, Cheddar,
and parsley, if desired.
*We used Pawleys Island Palmetto

Cheese Original Pimento Cheese.
EGGS BENEDICT STRATA 1. Bring a large pot of water to a bread. Cover and refrigerate for at
Makes 6 servings boil over medium-high heat; add least 4 hours or up to overnight.
asparagus. When water returns to a 4. Preheat oven to 350°.
1⁄3 pound fresh asparagus, trimmed boil, immediately drain, and transfer 5. Uncover and bake until golden
and cut into 1-inch pieces asparagus to ice water to stop the brown and set, 50 to 60 minutes. Let
6 English muffins, halved and cut cooking process. stand for 10 minutes before serving.
into 1-inch pieces 2. In a 2-quart baking dish, layer Meanwhile, prepare remaining
1 cup chopped Canadian bacon half each of English muffin pieces, hollandaise mix according to package
1⁄2 cup shredded Swiss cheese Canadian bacon, asparagus, and Swiss; directions; drizzle onto casserole just
7 large eggs repeat layers. before serving.
2 (0.9-ounce) packages 3. In a large bowl, whisk together eggs,
hollandaise sauce mix, divided 1 package hollandaise mix, salt, and
1 teaspoon kosher salt pepper; whisk in milk until smooth.
1 teaspoon ground black pepper Slowly pour onto casserole; gently
13⁄4 cups whole milk press layers with a spoon to fully soak
TOAD IN THE HOLE BISCUITS 8 tablespoons unsalted butter, floured surface, and gently pat into
Makes 8 servings divided a rectangle. Sprinkle with Cheddar;
8 large eggs fold dough into thirds as if you were
2 cups all-purpose flour Garnish: chopped fresh parsley folding a letter. Gently pat out dough,
2 tablespoons sugar and fold dough two more times. Roll
1 tablespoon baking powder 1. Preheat oven to 350°. Line 2 baking dough to ¼-inch thickness. Using
1 teaspoon kosher salt sheets with parchment paper. a 4-inch round cutter, cut dough,
1 teaspoon ground black pepper 2. In a large bowl, whisk together flour, rerolling scraps once. Place biscuits
1⁄2 teaspoon baking soda sugar, baking powder, salt, pepper, and on prepared pans. Brush with
7 tablespoons cold unsalted butter, baking soda. Using a pastry blender, cut remaining 2 tablespoons buttermilk.
cut into 1⁄2-inch pieces in cold butter until mixture is crumbly. 4. Bake until lightly browned, about
1 cup plus 2 tablespoons cold Gradually stir in 1 cup buttermilk just 12 minutes. Let cool completely on
whole buttermilk, divided until dry ingredients are moistened. a wire rack. Using a 2-inch round
1⁄2 cup shredded Cheddar cheese 3. Turn out dough onto a lightly cutter, cut out center of each biscuit.
5. In a large nonstick skillet, melt
4 tablespoons butter over medium-
low heat. Add 4 biscuits, and crack
1 egg into center of each biscuit.
Cook until egg is set on bottom, about
2 minutes. Carefully turn, and cook
until egg whites are fully set, about
2 minutes. Repeat with remaining
butter, biscuits, and eggs. Garnish
with parsley, if desired.
BACON, SWISS, AND

SPINACH QUICHE
Makes 1 (9-inch) deep-dish quiche
1 (14.1-ounce) package
refrigerated piecrusts
21⁄2 cups chopped fresh spinach
1⁄2 (16-ounce) package bacon,
cooked and crumbled
11⁄2 cups shredded Swiss cheese
7 large eggs
12⁄3 cups heavy whipping cream
1⁄2 teaspoon onion powder
1⁄2 teaspoon ground red pepper
1. Preheat oven to 375°.

2. On a lightly floured surface, unroll
piecrusts, and stack on top of each
other, lightly rolling to stick together.
Press crusts into bottom and up sides
of a 9-inch deep-dish pie plate. Fold
edges under, and crimp as desired. In
crust, layer half each of spinach, bacon,
and Swiss; repeat layers.
3. In a large bowl, whisk together eggs
and all remaining ingredients; pour
onto layers.
4. Bake until crust is golden brown
and filling is set, 45 to 55 minutes. Let
stand for 10 minutes before serving.

· kitchen tip ·
This casserole can also be
baked in a 13x9-inch dish.
SAUSAGE AND CHEESE
DEVILED EGG CASSEROLE Hard-Cooked
Egg Guide
Makes 8 servings
Sausage Deviled Eggs (recipe follows)

2 tablespoons unsalted butter
2 cups whole milk
1⁄2 cup shredded Cheddar cheese To hard-cook eggs, place
2 tablespoons Dijon mustard them in a single layer in
1 teaspoon Worcestershire sauce 5 MINUTES
the bottom of a medium
saucepan. Add 1 teaspoon
1⁄4 teaspoon ground black pepper SET BUT SOFT WHITES AND A SET OUTER
baking soda and cold YOLK WITH A SOFT, CREAMY CENTER
1⁄2 cup grated fresh Parmesan
cheese water to cover by 1 inch.
Garnish: crumbled cooked sausage, Bring the water to a boil
chopped fresh chives, paprika over medium-high heat.
1. Preheat oven to 375°. Just before the water

2. Divide Sausage Deviled Eggs among is simmering, gently
8 (4-inch) ovenproof ramekins or other stir the eggs clockwise
small baking dishes. for 1 minute, then
3. In a medium saucepan, melt butter counterclockwise for
over medium heat. Whisk in flour, and
another minute. This helps
cook for 1 minute. Gradually whisk 7 MINUTES
to center the yolks within
in milk until smooth, and bring to a
the whites.
boil. Cook, whisking constantly, until SET WHITES AND A SET OUTER AND MIDDLE
thickened. Remove from heat, and YOLK WITH SLIGHT SOFTNESS IN THE CENTER
whisk in Cheddar until melted. Whisk Once the water is at a full
in mustard, Worcestershire, salt, and rolling boil, remove the
pepper. Drizzle about ¼ cup sauce onto pan from heat, and cover
eggs in each dish; sprinkle 1 teaspoon it. Let the eggs stand for
Parmesan onto each egg. 5 to 10 minutes depending
4. Bake until golden brown and bubbly, on your desired firmness
about 25 minutes. Let stand for of the yolk. Transfer eggs
5 minutes before serving. Garnish with to ice water to stop the
sausage, chives, and paprika, if desired.
cooking process, and let
cool completely. Gently
Sausage Deviled Eggs
crack eggs all over on
Makes 24 9 MINUTES
a countertop, and peel
under cool running water.
12 hard-cooked eggs, peeled, WELL-SET WHITES AND A PERFECTLY SET
halved lengthwise, and separated YOLK THAT'S IDEAL FOR DEVILED EGGS
3⁄4 cup crumbled cooked breakfast
sausage KITCHEN TIP
1⁄2 cup mayonnaise Adding baking soda to
1 teaspoon Dijon mustard
the water makes the
eggs easier to peel.
1⁄2 teaspoon onion powder
1⁄4 teaspoon hot sauce
1. In a medium bowl, mash together

egg yolks, sausage, mayonnaise,
mustard, salt, onion powder, and hot
sauce until well combined. Spoon
15 MINUTES
mixture into egg whites.
HARD WHITES AND GRAYISH GREEN AROUND
THE YOLK ARE SIGNS OF OVERCOOKING
TRUE GRITS We Southerners love our grits. Whether enjoyed by the bowlful, baked in a
casserole, fried into cakes, or transformed into bread, no breakfast table
in the South would be complete without this beloved comfort food.
R ci e ng
K
KAN
e y ME

G
rits are, of course, ground dried corn, and they’re available PERFECT PLAIN GRITS
in several levels of coarseness or grind. The finer the grind, Makes about 4 cups
the shorter the cook time. The most widely available grits 3 cups water
are old-fashioned, quick, and instant; these grits are known as 1 cup whole milk
hominy grits, which means the hull and germ of the corn was 11⁄2 teaspoons salt
removed during the grinding process. Exactly as their name 1 cup old-fashioned grits*
implies, stone-ground grits are whole kernels of corn that have 1⁄4 cup heavy whipping cream
been crushed between grindstones, and the hull and germ 1 tablespoon butter
remain with these grits. All grits can be frozen for long-term 1. In a large saucepan, bring 3 cups water,
storage, but stone-ground grits should always be kept in the milk, salt, and pepper to a boil over
freezer because the hull and germ contain fat that will eventually medium-high heat. Gradually whisk in
grits. Reduce heat, cover, and simmer,
spoil at room temperature. Yellow, white, and blue grits can be whisking occasionally, until grits are
used interchangeably in recipes as long as they are the same tender, 15 to 20 minutes. Whisk in cream
grind, although many people say yellow and blue grits taste a bit and butter until melted. Serve with
additional butter and pepper.
sweeter and have more corn flavor than white grits.
*We used Quaker Old Fashioned Grits.
kitchen tip
know your gr Slowly whisking grits
its into the cooking liquid

helps to keep lumps
from forming. Adding
salt to the cooking
liquid ensures well-
seasoned grits; if you
add salt after the grits
have cooked, they
will just taste salty.
OL D - FASHRIOOUNNEDD-
QU ICK C O OOKU NI ND G- - MEDIUM G
COOK TIME: 15–20
MINS
GR
- F I N E LY
5 MINS
COOK TIME:
Y E L LOW COOUR N B LU E C OR N
- STONE GROUND -
- STONE GR ND -
COOK TIME: 45−60
MINS
MIN
COOK TIME: 45–6
0 S
S P EC K L E D
- STONE GROUND -
MIN
COOK TIME: 45−60 S
SMOKED CHEESE GRITS,
SAUSAGE, AND EGG BAKE
Makes 6 servings
2 cups water
2 cups chicken broth
1 teaspoon salt
1 cup old-fashioned grits
8 medium eggs, divided
1⁄2 pound ground breakfast sausage,
cooked and crumbled
2 cups shredded smoked Gouda
cheese
1⁄2 cup shredded sharp Cheddar
cheese
2 teaspoons chopped fresh sage
Garnish: shredded Cheddar cheese,
chopped tomato, chopped fresh 1⁄2 cup plus 2 tablespoons all- to prepared rack, and keep warm in
sage purpose flour, divided oven. Repeat procedure with remaining
4 tablespoons vegetable oil, 2 tablespoons oil and remaining grits
1. Preheat oven to 375°. Spray a 13x9- divided cakes.
inch baking dish with cooking spray. 10 slices bacon 6. In same skillet, cook bacon over
2. In a large saucepan, bring 2 cups 15 (3-inch-long) trimmed fresh medium heat until crisp. Remove bacon,
water, broth, salt, and pepper to a boil asparagus spears and let drain on paper towels, reserving
over medium-high heat. Gradually 5 slices country ham, cooked drippings in skillet. Add asparagus to
whisk in grits and flour. Reduce according to package directions skillet; cook until tender, about 6 minutes.
heat, cover, and simmer, whisking 5 Fried Eggs (recipe on page 38) 7. On each of 5 serving plates, layer
occasionally, until tender, 15 to 20 Cheese Sauce (recipe follows) 1 grits cake, 2 slices bacon, 1 slice ham,
minutes. Remove from heat. 1 tablespoon chopped fresh chives another grits cake, 3 asparagus spears,
3. In a medium bowl, whisk together and 1 Fried Egg. Drizzle with Cheese
2 eggs; gradually whisk in 1 cup hot 1. In a medium Dutch oven, bring Sauce, and sprinkle with chives and
grits. Whisk hot egg mixture into 6 cups water, milk, salt, and pepper to a additional pepper. Serve immediately.
remaining grits. Stir in sausage, boil over medium-high heat. Gradually
cheeses, and sage. Pour into prepared whisk in grits and 2 tablespoons flour. Cheese Sauce
pan, and loosely cover with foil. Reduce heat, partially cover, and Makes about 1¼ cups
4. Bake for 20 minutes. Uncover and simmer, whisking occasionally, until
bake 15 minutes more. tender, about 45 minutes. Remove from 1 tablespoon butter
5. Using the back of a spoon, make heat, and let cool, whisking occasionally, 1 tablespoon all-purpose flour
6 indentations in grits. Crack until barely warm. 1 cup whole milk
remaining 6 eggs into indentations. 2. Line 2 (9-inch) round cake pans with 1⁄2teaspoon salt
Bake until eggs are soft set, about plastic wrap, letting excess extend over 1⁄8teaspoon ground black pepper
8 minutes, or to desired doneness. Let sides of pans. Spread grits into prepared 1⁄2cup shredded sharp Cheddar
stand for 5 minutes before serving. pans. Refrigerate until firm, about 4 hours. cheese
Garnish with cheese, tomato, sage, and 3. Preheat oven to 200°. Place a wire rack 2 teaspoons Dijon mustard
additional salt and pepper, if desired. on a rimmed baking sheet.
4. Invert grits onto a cutting board, and 1. In a small saucepan, melt butter over
GRITS CAKES STACKS cut into 10 rounds using a 3-inch round medium heat. Whisk in flour; cook
Makes 5 servings cutter. Dredge grits cakes in remaining for 1 minute. Whisk in milk, salt, and
½ cup flour. pepper, and bring to a boil, whisking
6 cups water 5. In a large nonstick skillet, heat constantly. Reduce heat, and simmer,
11⁄2 cups whole milk 2 tablespoons oil over medium-high whisking constantly, for 2 minutes.
1 tablespoon salt heat. Add 5 grits cakes; cook until Remove from heat, and whisk in
1⁄2 teaspoon ground black pepper browned and heated through, about cheese and mustard until melted. Use
2 cups stone-ground grits 2 minutes per side. Transfer grits cakes immediately.
SHRIMP AND GRITS 11⁄2 cups shredded Monterey Jack whisk in grits and flour. Reduce
CASSEROLE cheese with peppers, divided heat, cover, and simmer, whisking
Makes 4 to 6 servings 2 tablespoons butter occasionally, until tender, 15 to 20
1⁄2 pound peeled and deveined minutes. Remove from heat.
2 tablespoons vegetable oil large fresh shrimp, cooked and 4. In a medium bowl, whisk 1 egg;
1⁄2 cup chopped onion halved gradually whisk in 1 cup hot
1⁄2 cup chopped red bell pepper grits. Whisk hot egg mixture into
1⁄2 cup chopped green bell pepper 1. Preheat oven to 350°. Spray a 2-quart remaining grits. Whisk in 1 cup each
2 cloves garlic, minced baking dish with cooking spray. Cheddar and Monterey Jack and
2 cups water 2. In a medium skillet, heat oil over butter until melted. Stir in shrimp
2 cups chicken broth medium-high heat. Add onion and bell and vegetables. Pour into prepared
1 teaspoon salt peppers; cook, stirring occasionally, pan. Sprinkle with remaining ½ cup
1⁄4 teaspoon ground black pepper until softened, about 4 minutes. Add each Cheddar and Monterey Jack.
1 cup old-fashioned grits garlic; cook for 1 minute. Remove 5. Bake until bubbly, about 25 minutes.
1 tablespoon all-purpose flour from heat. Let stand for 10 minutes before
1 large egg 3. In a large saucepan, bring 2 cups serving.
11⁄2 cups shredded sharp Cheddar water, broth, salt, and pepper to a boil
cheese, divided over medium-high heat. Gradually GRITS MUFFINS
Makes about 10
1⁄4 cup quick-cooking grits (not

instant)
1⁄2 cup hot water
21⁄4 cups all-purpose flour
1⁄3 cup sugar
2 teaspoons baking powder
3⁄4 teaspoon salt
1⁄2 teaspoon baking soda
1 cup whole buttermilk
6 tablespoons unsalted butter,
melted and divided
1 large egg
Honey
1. Preheat oven to 375°. Line 12 muffin

cups with paper liners.
2. In a small bowl, stir together grits
and ½ cup hot water; let stand for
10 minutes. Strain through a fine-mesh
sieve, reserving solids.
flour, sugar, baking powder, salt, and
baking soda; make a well in center of
dry ingredients. In a small bowl, stir
together buttermilk, 4 tablespoons
melted butter, egg, and strained grits.
Stir buttermilk mixture into flour
mixture just until moistened (batter
will be thick). Spoon batter into
prepared muffin cups, filling about
three-fourths full.
4. Bake until a wooden pick inserted
in center comes out clean, about
15 minutes. Brush with remaining
2 tablespoons melted butter. Let cool
in pans for 5 minutes; serve warm
with honey.

h 2 0 YEARS OF h
Favorite Recipes
Celebrating two
decades of Favorite
Recipes of the Lady
& Her Friends
4
In 1996, Paula, Jamie, and Bobby
Deen opened the original location
of their flagship restaurant, The
Lady & Sons. Once the business
got off the ground, Paula decided
it was time to write a cookbook
as a way of saying thanks to
her family and friends. Her first
cookbook, Favorite Recipes of
The Lady & Her Friends, was the
result. This year marks the 20th
anniversary of that self-published
book, and an expanded edition
of it will be published this spring.
To commemorate the occasion,
Paula, Jamie, and Bobby look
back on how the original Favorite
Recipes came to be.
The self-published, first edition of Favorite Recipes of The Lady & Her Friends became the basis of the nationally
published The Lady & Sons Savannah Country Cookbook, one of more than a dozen best-selling cookbooks from Paula
and her family. The 20th anniversary edition of Favorite Recipes of The Lady & Her Friends includes 150 recipes never
published in any of her other cookbooks, as well as personal anecdotes and stories about Paula's family and friends.
The book will be on sale beginning April 4, 2017, through pauladeen.com, all Paula Deen restaurants and stores,
national booksellers, and amazon.com.

g p A TLAW L E LLYN D AM E P E TT
T
y J M , AND BB Na
ass t to YM K
KS
The Lady & Sons' famous
fried chicken is based on a
Deen family recipe found
in Paula's self-published
first cookbook.
Paula: In 1989, my boys and I started our first business, The Bag Lady, with
$200. I made sack lunches of sandwiches and ready-to-cook meals, loaded
them into coolers, and Jamie and Bobby went around selling them to folks in
local office buildings. Everything was fresh and made from scratch, and people
loved it. We did that for a year and a half.
One day I got a call from a friend who told me that there was a
restaurant in a Best Western hotel on the southside of Savannah that was
available. We decided to take it and were there for five years, but I had
a burning desire to bring our food to the heart of the city in downtown
Savannah’s historic district.
We found a space to rent, but we were completely responsible for any
renovations that needed to be done. We scrimped and saved and borrowed
to renovate the space, and we were set to open the original location of The
Lady & Sons on January 8, 1996. We were flat dead broke. All my accounts,
personal and business, were overdrawn. We were 30 or 45 minutes away
from opening the doors when an employee told me we didn’t have any money
Bobby, Paula, and Jamie in 1997
for making change in the cash register. Jamie and Bobby and I couldn’t even
scrape together $20 between the three of us. I called my banker and pleaded
with him to let me cash just one more bad check to open the restaurant. He
said to me, “Paula, we haven’t come this far with you to stop you now. Come “...the next thing
on down and cash the check.” I promised myself that it was the last bad check for us to do was to
I would ever write.
My boys and I were working ourselves silly, just concentrating on making write a cookbook to
the best food we could and selling it at a fair price. Thankfully, people tell our story and
responded, and the restaurant was doing well. As soon as all our accounts
were in the black, I decided that the next thing for us to do was to write a
thank our family
cookbook to tell our story and thank our family and friends who had stood by and friends who
us and supported us for so long. had stood by us and
Well, I didn’t have the first clue about how you actually write a cookbook,
but I knew exactly where to get the recipes—I dumped my paper grocery supported us for so
sack full of my mother’s and grandmothers’ recipes out onto my floor and long.”—paula
started sorting them. I hired a lady to type up all the recipes and Geri Jacobs
from the Savannah News Press to draw all the caricatures and cartoons in the
cookbook. I purposefully included playful artwork in the cookbook because I
wanted people to associate the kitchen with fun and to know that cooking is a
time to decompress and relax.
I went down the block from the restaurant to a local printing company
and asked if they would print my book. Well, the more books you print, the
cheaper the cost, so I started hoarding money to pay the $20,000 that it was
going to cost us to print the cookbooks and ordered 5,000 copies. Everyone
thought I had lost my mind to pay so much money for something that we
might not make a penny on.
The printer called us at the restaurant when he had the first three copies off
the press and ready for us to see, and so Jamie and Bobby and I walked over.
As soon as we got outside the restaurant, Jamie said to me, “Mama, I bet you
$50 you’re gonna cry when you see it.”
I said, “I am not gonna cry. I’m so relieved that it’s finally here and ready!”
And Jamie stopped in the middle of the street and stuck out his hand and said,
“I bet you $100 you’re gonna cry.” And I said, “Ok, I’ll take that bet.”

The printer handed us our copies, and the boys told me to turn to page 6.
Those little monkeys had slipped behind my back and wrote a dedication to
me in the book—and of course I cried like a stuck pig! It was the sweetest
thing that they could’ve done.
I was so touched because opening the restaurant was so stressful for us all,
and it really put our entire family relationship at risk, had it not succeeded.
We were all very aware of that. At the beginning with The Bag Lady, we were
embarking on something to try to save our lives, honestly. And so success was
the only option for our family.
Jamie: We had been selling the cookbook for a while in the restaurant, and
then we had a little bit of luck that sort of changed everything for us. The
movie version of the book Midnight in the Garden of Good and Evil was
being filmed in downtown Savannah, and there were people from New York
and California in town. One day it started pouring rain out of nowhere, and
a woman ducked into Lady & Sons to get out of the rain. Mama served her
biscuits and hoecakes and introduced herself, and a few days later this woman
called the restaurant. She said she was a book publisher in New York, and she
bought two cookbooks over the phone.
A few days after that, Mama and I were hosting a private party in the
restaurant. Everything was all set up and decorated; we were just enjoying a
little bit of quiet time before all the guests arrived. This lady called back during
this time to say that her company wanted to publish our book nationally.
Paula: I’ll never forget Jamie and me dancing in the middle of the dining
room and being so excited. We had our own party! It felt so good because
after all our hard work and struggling, we were finally in the right place and
the right time.
Bobby: I was glad for us, but for Mama especially, because the book meant
that the food we grew up on would now get to be enjoyed by so many more
people. Fried chicken, peanut butter balls, our granny’s pound cake—
everything in the cookbook was straight from the Deen family or our friends.
For the back cover of the cookbook, we had our picture taken by a tree in
Telfair Square not far from the restaurant. I remember the day we took the
picture, we all came straight from the restaurant but had to clean ourselves up
and change clothes first because we were working so hard.
Jamie: When we decided to re-create the original covers for the new edition
of the cookbook, we had a hard time finding the tree on the back again. We had
expected it to change a lot after all those years—goodness knows we all have.
When we finally found it, I swear it had not grown one inch! But 20 years later,
we made that same walk to the same tree from our restaurant in the building
that we now own outright, as a healthier and happier family. It really meant a lot
to me for us all to do that and recognize how far we’ve come together.
This page, top: Bobby, Paula, and Jamie in front of the cast-iron skillet gate
outside The Paula Deen Store adjacent to The Lady & Sons. This page, bottom:
Paula shares a funny story about her first cookbook with Lady & Sons employee
Anasia Williams. Opposite page, top left: Paula and Rance Jackson, the longtime
manager of the restaurant. Opposite page, bottom left: Paula always greets
customers when she's at the restaurant. Opposite page, bottom right: Paula with
Ineata Jones, who has worked at The Lady & Sons for more than 20 years.
“I was glad for
us, but for Mama
especially, because
the book meant that
the food we grew
up on would now
get to be enjoyed
by so many more
@
people.”—bobby
a JAMIE'S FAMILY TABLE I by Jamie Deen b
Saturday Morning Specials

YOUR KIDS WILL FLIP FOR THESE YUMMY PANCAKES AND WAFFLES.
WEEKLY BREAKFAST ROUTINES can become a little boring day after day, but these
fluff y creations add fun and flavor to your morning meals. Both sweet and savory, these
recipes are perfect for lazy weekends, a weekday indulgence, or breakfast for dinner.
“My boys always like
waffles and pancakes,
but they really love
fun new flavors that
taste extra special.”

· kitchen tip ·
Keep cooked pancakes
and waffles warm in a 200˚
oven for up to 20 minutes.
HAM WAFFLES WITH CHEESE together buttermilk, melted butter, and 2 tablespoons confectioners’
SAUCE eggs. Stir buttermilk mixture into flour sugar
Makes 8 mixture just until combined. 1⁄4 teaspoon vanilla extract
3. Cook batter by ⅓ cupfuls according 1 cup fresh raspberries
11⁄2cups all-purpose flour to manufacturer’s instructions until Maple syrup
2 teaspoons baking powder lightly browned, 2 to 3 minutes. Garnish: confectioners’ sugar
11⁄2teaspoons chopped fresh thyme 4. In a medium microwave-safe bowl,
1 teaspoon dry mustard cook cheese and milk on high in 1. In a large bowl, whisk together flour,
1⁄2 teaspoon baking soda 30-second intervals, stirring between baking powder, granulated sugar, and
1 cup finely chopped deli ham each, until melted and smooth, 3 to salt. In a small bowl, whisk together
1 cup whole buttermilk 5 minutes. Stir in red pepper. Drizzle milk and egg. Stir milk mixture into
1⁄4 cup butter, melted onto waffles. Garnish with thyme, if flour mixture just until combined.
2 large eggs desired. 2. Spray a large nonstick skillet with
8 ounces processed cheese cooking spray, and heat over medium-
product,* cut into 1⁄2-inch pieces *We used Velveeta. high heat. Cook batter by ¼ cupfuls
1⁄4 cup whole milk until lightly browned on bottom,
1⁄8 teaspoon ground red pepper RASPBERRY CHEESECAKE- about 2 minutes. Turn and cook
(optional) STUFFED PANCAKES 1 minute more.
Garnish: fresh thyme leaves Makes 8 3. In a medium bowl, beat cream
cheese, confectioners’ sugar, and vanilla
1. Lightly spray a waffle iron with 11⁄2 cups all-purpose flour with a mixer at medium speed until
cooking spray, and preheat according to 4 teaspoons baking powder smooth. Spread mixture onto one side
manufacturer’s instructions. 1 tablespoon granulated sugar of each pancake, and top with a few
2. In a large bowl, whisk together 1⁄2 teaspoon salt raspberries. Fold up sides of pancakes,
flour, baking powder, thyme, mustard, 11⁄4 cups whole milk and secure with wooden picks. Serve
and baking soda. Stir in ham until 1 large egg immediately with maple syrup. Sprinkle
well coated. In a medium bowl, whisk 4 ounces cream cheese, softened with confectioners’ sugar, if desired.
a JAMIE'S FAMILY TABLE I by Jamie Deen b
PB&J WAFFLES 1. Lightly spray a waffle iron with

Makes 12 cooking spray, and preheat according to
manufacturer’s instructions.
21⁄4 cups all-purpose flour 2. In a large bowl, whisk together flour,
4 teaspoons baking powder baking powder, and salt. In a medium
1⁄4 teaspoon kosher salt bowl, whisk together milk and peanut
2 cups whole milk butter until smooth; whisk in oil,
3⁄4 cup creamy peanut butter sugar, and eggs until well combined.
1⁄4 cup canola oil Stir milk mixture into flour mixture
11⁄2 tablespoons sugar just until combined.
2 large eggs 3. Cook batter by ¼ cupfuls according
Strawberry preserves to manufacturer’s instructions until
Chopped peanuts lightly browned, 2 to 3 minutes. Serve
immediately with strawberry preserves
and peanuts.
NUTELLA-STUFFED
PANCAKES
· kitchen tip · Makes 6
Chocolate–hazelnut rounds
6 tablespoons chocolate–hazelnut
can be frozen between
spread*
layers of wax or parchment
11⁄2 cups all-purpose flour
paper, so you can keep
1⁄4 cup sugar
a supply on hand.
1 tablespoon baking powder
1 cup whole milk
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
Sliced fresh strawberries
1. Line a baking sheet with wax or

parchment paper. Spread chocolate-
hazelnut spread by 1-tablespoonfuls
onto prepared pan into 2-inch rounds.
Freeze for 1 hour.
2. In a large bowl, whisk together flour,
sugar, baking powder, and salt. In a
medium bowl, whisk together milk,
egg, oil, and vanilla. Stir milk mixture
into flour mixture just until combined.
3. Spray a large nonstick skillet
with cooking spray, and heat over
medium-high heat. Pour ¼ cup batter
into skillet, and top with one frozen
chocolate-hazelnut round. Gently
spoon enough batter onto round to just
cover. Cook until bottom of pancake
is lightly browned, about 2 minutes.
Turn and cook 1 minute more. Repeat
with remaining batter and chocolate-
hazelnut rounds. Serve immediately
with strawberries.
*We used Nutella.

a BOBBY LIGHTENS IT UP I by Bobby Deen b
Eggs and Sausage

the Healthy Way
THESE LIGHTER OPTIONS FOR A FRESH, FLAVORFUL
BREAKFAST WILL KEEP YOU FULL AND SATISFIED.
“This meal shows

EATING A NUTRITIOUS BREAKFAST doesn’t mean you have to skimp on food or
you don’t have to
taste. With a few minor changes to traditional recipes, you can start your day with a hearty, sacrifice flavor to trim
scrumptious meal that’s good and good for you. fat and calories.”
Asparagus, Tomato, and

Feta Frittata, page 65

a BOBBY LIGHTENS IT UP I by Bobby Deen b
ASPARAGUS, TOMATO, AND

FETA FRITTATA
Makes 4 servings
1 plum tomato, thinly sliced

1 teaspoon olive oil
2 cloves garlic, minced
1 cup diced onion
1 cup (1-inch pieces) fresh asparagus
5 egg whites
2 large eggs
2 tablespoons 1% low-fat milk
1⁄4 cup sliced green onion
1⁄2 cup reduced-fat feta cheese, crumbled
Garnish: fresh basil leaves
1. Place tomato slices on 2 layers of paper

towels, and cover with another layer of
towels. Let stand for 20 minutes.
2. Preheat oven to 375°.
3. In a 10-inch ovenproof nonstick skillet,
heat oil over medium-high heat. Add garlic;
cook for 30 seconds. Add diced onion and
asparagus; cook for 3 minutes. Remove
from heat.
4. In a large bowl, whisk together egg
whites, eggs, milk, salt, and pepper. Pour
onto asparagus mixture, and top with
tomato, green onion, and feta.
5. Bake until center is set, 15 to 20 minutes.
Let cool for 5 minutes. Garnish with basil,
if desired.
CHICKEN SAUSAGE PATTIES

Makes 8
1 pound ground chicken

2 tablespoons chopped green onion
1 teaspoon fennel seeds, crushed
1 teaspoon rubbed sage
1⁄2 teaspoon crushed red pepper
Garnish: chopped green onion
1. In a large bowl, stir together chicken,

green onion, fennel seeds, sage, salt, and
peppers. Divide mixture into 8 portions,
and shape each into a patty.
2. Spray a large nonstick skillet with
cooking spray, and heat over medium-high
heat. Cook patties until browned, about
8 minutes per side. Garnish with green
onion, if desired.

MAPLE SCONES and salt. Using a pastry blender, cut in
Makes 8 butter until mixture is crumbly.
3. In a small bowl, whisk together
11⁄2 cups white whole-wheat flour 3 tablespoons maple syrup, milk, and
1⁄2 cup all-purpose flour egg. Stir milk mixture into flour mixture
2 tablespoons firmly packed light just until dry ingredients are moistened.
brown sugar 4. Turn out dough onto a lightly floured
2 teaspoons baking powder surface, and knead dough 3 to 4 times.
1⁄4 teaspoon kosher salt Place dough on prepared pan, and pat
1⁄4 cup cold unsalted butter, cut into into a 7-inch circle. Lightly score dough
1⁄2-inch pieces into 8 wedges (do not cut completely
7 tablespoons maple syrup, divided through dough).
6 tablespoons 1% low-fat milk 5. Bake until golden brown, about
1 large egg 15 minutes. Let cool for 10 minutes.
1 cup confectioners’ sugar 6. Meanwhile, in a medium bowl, whisk
together confectioners’ sugar and
1. Preheat oven to 400°. Line a baking remaining 4 tablespoons maple syrup
sheet with parchment paper. until smooth. Cut scones into wedges,
2. In a large bowl, whisk together and drizzle with glaze; serve warm.
flours, brown sugar, baking powder,
CITRUS SALAD WITH

VANILLA MINT SUGAR
Makes 4 cups
6 navel oranges, peeled

4 pink grapefruit, peeled
1⁄4 cup fresh mint leaves
1⁄4 cup sugar
1⁄2 vanilla bean, split lengthwise,
seeds scraped and reserved
1⁄2 cup pomegranate seeds
1. Section oranges and grapefruit

into a large bowl to catch juices;
squeeze juice from fruit membranes
into bowl.
2. In the work bowl of a food
processor, pulse together mint,
sugar, and vanilla bean seeds until
mint is finely chopped, stopping to
scrape sides of bowl. Gently stir mint
mixture and pomegranate seeds into
fruit. Garnish with additional mint, if
desired. Serve immediately.
· kitchen tip ·
This fruit salad is also great with
yogurt and a few chopped nuts for a
hearty snack or breakfast on the go.

a TEN TO TRY I Biscuits and Gravy b
Classic and Creative

R
TRY THESE HOMEY ESTABLISHMENTS FOR NEW AND
TRADITIONAL TAKES ON A MORNING MEAL FAVORITE.
Written by WHITNEY DURRWACHTER AND SARAH HOWARD
Maple ĥtreet
Biscuit ompany
Locations in Florida and
Chattanooga, TN
For a delicious way to start your

day, stop by the Maple Street
Biscuit Company for some of the
best biscuits and gravy around. This
Florida-based restaurant’s claim
to fame is its “comfort food with
a modern twist.” Customers can’t
seem to get enough of the modern
biscuits and gravy dishes like The Five
and Dime featuring a fried chicken
breast, bacon, Cheddar, gravy, and
a fried egg. Restaurant-goers can
even watch their biscuits being made
as they savor some of the famous
house-made sausage gravy. And for
those with a sweet tooth, there are
plenty of sweet biscuits to go around.
maplestreetbiscuits.com

Honeypie
Milwaukee, WI
Locally sourced and Wisconsin-

made: that is the motto of Honeypie
restaurant and bakeshop. When
siblings Adam and Valeri Lucks
founded Honeypie in 2009, they
knew they wanted to create a menu
honoring Wisconsin’s best, and their
biscuit and gravy dish is no exception.
Each biscuit is made by hand with
eggs and dairy from a Wisconsin
farmer, and a local sausage company
provides them with the savory
sausage for their gravy. Honeypie
prides itself on making breakfast from
scratch, or as they call it “the old
way,” and invites everyone near and
far into their comforting home-away-
from-home atmosphere. 2643 S.
Kinnickinnic Ave. honeypiecafe.com Honeypie
BeeHive Oven Rusty’s Southern The Guenther

Biscuit Cafe San Francisco, CA House
Brooklyn, NY For a taste of the South on the San Antonio, TX
West Coast, Rusty’s Southern
Treva Chadwell and her husband, hits the spot. When owner Rusty Enjoy a little bit of history
John, have been bringing a taste of Olson moved to California and alongside your biscuits with a
home and comfort to the people of started exploring all the different trip to The Guenther House. This
New York since Hurricane Sandy hit cuisines the area had to offer, he restored residence, originally
in 2012. In the aftermath, they served eventually realized that it was home to Pioneer Flour Mill's
Southern fare to people affected by missing one thing: the classic, founding family, now serves as a
the storm, and their food was a hit. comforting Southern food like he restaurant, dishing out delectable
Photos courtesy of Amanda Lenhardt Photography and Valeri Lucks
They opened BeeHive in April 2013, grew up eating. Their mile-high biscuits and gravy. And with
and Treva, a classically trained chef buttermilk biscuits are served their own flour mill on site, it’s no
from Texas, proudly serves food that split and smothered in a peppery surprise that the secret to this
reflects her heritage, including many white sausage gravy, and there’s dish lies in the flour. The Pioneer
ways to enjoy biscuits and gravy. an option for adding a fried egg, Flour milled on site is the same
Two of the most unique varieties are chicken thigh, or fried chicken flour that's incorporated into
the Texas Hot Brown, an open-faced steak. Their most popular brunch their signature Pioneer Buttermilk
biscuit sandwich with turkey, bacon, offering is the Chicken Biscuit, Biscuits & Country Sausage Gravy.
tomato, and sausage gravy, and the starring a split biscuit with melted From doing their own milling to
French Quarter featuring ham, Swiss, Cheddar, a boneless fried chicken serving up scrumptious meals
onion jam, a fried egg, and shiitake thigh, sausage gravy, and spring and giving tours of the historic
and cremini mushroom gravy. Deep in greens. This, along with their other home, The Guenther House does
the heart of Brooklyn, this Southern- tempting dishes, helps reinforce the it all for an extraordinary Texas
inspired food offers a welcoming friendly atmosphere of Southern experience. 205 E. Guenther St.
respite that feels like home. hospitality. 750 Ellis St. rustyssf.com guentherhouse.com
182 South 2nd St. beehiveoven.com

a TEN TO TRY I Biscuits and Gravy b
Serious Pie
& Biscuit
Seattle, WA
Some of Seattle’s finest biscuits

and gravy have arrived at Serious
Pie & Biscuit. When chef and
owner Tom Douglas decided
to move his second Serious Pie
location to the bustling South
Lake Union neighborhood, he
seized the opportunity to give
locals a yummy biscuit stop as
well. Each day customers can
opt for one of their buttery,
golden brown biscuits topped
with everything from a light and
fluffy vegetarian gravy to fried
chicken and seasonal jams. Grab
your biscuit to go, or sit and stay
awhile. 401 Westlake Ave N.
seriouspieseattle.com
it
Serious Pie & Biscu
Willa Jean Skillet The Deep South

New Orleans, LA Columbus, OH Biscuit Co.
At the modern Southern bakery Biscuits and gravy are served Atlanta, GA
and restaurant Willa Jean, hot off the griddle at this unique
celebrated chefs Kelly Fields and brunch destination. Skillet has a With previous restaurant experience
Lisa White have created a New commitment to working with the and a desire for flexibility, a food
Orleans hot spot. The restaurant very best ingredients, allowing the truck was the perfect endeavor for
serves breakfast, brunch, lunch, freshest flavors of each season to Gia Rosenfeld and her husband.
and dinner with thoughtful and be the driving force of their menu. Although Gia’s training is in
creative dishes that both locals Enjoy their tasty gravy heaped on traditional French fine dining, she
and tourists love. The "Biscuit some of the most heavenly bird’s says she wanted to focus on the
Situation" section of the breakfast head biscuits you’ll ever eat. And basic Southern biscuit and liven it up
menu is popular with guests, and with their “Gravy of the Day” without disrespecting its roots. Her Photos courtesy of Tom Douglas Restaurants and Amy Wester
the classic biscuit with sausage special, you’ll never stop trying hearty gravy is filled with hardwood
gravy is a top seller. The buttermilk yummy variations of this classic smoked bacon and country sausage,
biscuits consist of layer upon breakfast dish. But the goodness and the vegetarian gravy is made
layer of fluffy goodness, and doesn’t stop simply at their with porcini mushrooms and sage.
the dish reminds Kelly of the biscuits. This restaurant relishes in The three biscuits and gravy menu
biscuits and gravy her mother and its rustic yet urban environment items include traditional biscuits and
grandmother used to make on and proudly showcases the local gravy; David’s Revenge, featuring
Sundays when she was growing flavors of Columbus through its ham, bacon, sausage, Cheddar, and
up. A visit to Willa Jean and a diverse and delicious menu. egg smothered in sawmill gravy;
taste of its Southern fare is bound 410 E. Whittier St. skilletruf.com and The Ricky Bobby, a combination
to bring back memories of the of biscuits and gravy and a classic
scratch-made meals that give the chicken biscuit—and it's twice as
South its sense of place. popular as any of their other biscuits.
611 O'Keefe Ave. willajean.com deepsouthbiscuitco.com

Biscuit Head
Locations in Asheville, NC
and Greenville, SC
At this fun and friendly restaurant,

biscuits are considered the fluffy
and buttery canvas for creations
both traditional and new. Biscuit
Head serves cathead biscuits and
a wide variety of yummy gravies.
Guests can order a biscuit, regular
or gluten free, with their choice of
one of seven gravies: Espresso Red
Eye, Fried Chicken, Pork Sausage,
House-made Veggie “Chorizo,”
Sweet Potato Coconut, Mushroom
Medley, or the gravy of the day.
The menu also offers a Gravy Flight
that lets customers try three gravies
with their biscuit, as well as many
other delicious breakfast dishes.
biscuitheads.com
garlic; cook, stirring occasionally,

until golden brown.
2. Stir in brown sugar, salt, curry
powder, peppers, and Pie Spice;
cook, stirring frequently, until
sugar is melted and well combined.
3. Stir in coconut milk, and bring
to a boil. Reduce heat, and simmer
until potatoes are very tender, about
30 minutes. Mash sweet potatoes
with a potato masher until desired
consistency is reached; stir until well
combined. Serve immediately with
your favorite biscuits.
Pie Spice
SWEET POTATO COCONUT 1 tablespoon kosher salt Makes about ¼ cup
GRAVY 1 teaspoon Madras curry powder
Makes about 3 cups 1 teaspoon ground black pepper 2 tablespoons ground cinnamon
1⁄2 teaspoon crushed red pepper 11⁄2 teaspoons ground nutmeg
Recipe adapted from Biscuit Head 1⁄3 teaspoon Pie Spice (recipe 11⁄2 teaspoons dried ginger
follows) 11⁄2 teaspoons ground allspice
1 tablespoon coconut oil 2 (14-ounce) cans coconut milk 1⁄2 teaspoon ground cloves
1 medium sweet potato, peeled Biscuits 1⁄2 teaspoon ground cardamom
diced 1⁄2 teaspoon dried lemon peel
1⁄4 cup diced onion 1. In a large saucepan, heat coconut
1 clove garlic, chopped oil over medium-high heat. Add 1. Combine all ingredients in an
1⁄3 cup firmly packed light brown sweet potato and onion; cook, stirring airtight container. Store for up to
sugar occasionally, until lightly browned. Add 1 year.

a TRAVEL I Mississippi Gulf Coast b
Meet Me in Mississippi
TAKE A DRIVE ALONG THE MISSISSIPPI GULF COAST FOR
BEAUTIFUL VIEWS AND DELICIOUS FOOD ALL ALONG THE WAY.
Written by WHITNEY DURRWACHTER
FROM CHARMING BAY SAINT LOUIS to the little town of Pascagoula, each coastal
community in Mississippi has its own identity and character, strung together by ocean
views, perseverance, and a pride of place. The seaside cities along the stretch of Mississippi
Gulf Coast have been shaped by their origins in the hardworking seafood industry and their
fight to rebuild after Hurricane Katrina devastated the area in 2005. These Gulf-front towns
are now thriving, and locals are thrilled to welcome visitors to their walkable beaches,
diverse cuisine, and inviting, laid-back communities.
Mockingbird Café owner
Bay Saint Louis Alicein Schwabacher
A wonderful place to start a journey along the Mississippi

Gulf Coast is the quaint town of Bay Saint Louis, often
referred to as Mayberry by the Sea. It’s the kind of town
where you can park your car and leave it for a while,
venturing on foot through the many shops, art galleries,
and restaurants dotting its streets. Only about an hour
east of bustling New Orleans, the atmosphere here is a
welcoming and relaxed breath of fresh waterfront air.
The perfect way to start the day here is at Mockingbird
Café (mockingbirdcafe.com). The breakfast menu
includes flavorful omelets and frittatas, biscuits and
homemade preserves, and a nice selection of coffee and
espresso drinks, in addition to lunch and dinner offerings.
The thriving and growing food scene in New Orleans
influences Mockingbird’s menu and Mississippi Gulf
Coast cuisine as well, and chef Julie Ragusa is always
bringing exciting new flavors to their menu.
Because the arts are an integral part of this community, Mockingbird Café's
it’s only natural that the restaurant’s walls are lined with José Loves You
work from local artists. Owner Alicein Schwabacher says Omelette with
Good Karma Hash
the local love in Bay Saint Louis is strong, and that the
community coming together to rebuild after Hurricane
Katrina made them stronger. “Good things came out of
that hard time,” she says. “It made us all thankful.”
A short stroll down the street in Old Town Bay
Saint Louis will take you to Serious Bread Bakery
(seriousbreadbakery.com), selling handcrafted artisan
breads. Formerly an oceanographer, Al “The Breadman”
Jensen spent a lot of time traveling abroad during his
career, and it was a challenge to find the high-quality bread
he loved back in the states. Near the end of his career, he
took classes and learned about starters and sourdoughs,
beginning his craft of making small-batch, chemical-free
breads. Al and his wife, Vivian, take the art of bread making
seriously, and guests can taste the difference in their wide
variety of loaves, ciabatta, focaccia, scones, and more.
Sunflower Seed Bread
from Serious Bread
Photos courtesy of Ellis Anderson, Julie Ragusa, and Ann Dinwiddie Madden

Starfish Café's Starfish Café (starfishcafebsl.com) is an enchanting

Blackened Mississippi stop for lunch, and the only thing better than their food
Catfish Tacos is the good that the restaurant does for the community.
The café is a nonprofit organization that runs a job and
life skills training program. The students receive hands-on
restaurant training by learning how to prepare and serve
food, as well as other skills such as anger management
and financial literacy.
Owner Diana "Di" Fillhart says, “We give people who
want a change an opportunity and framework to change.”
And the community—through volunteering, donating
to the program, and eating at the pay-what-you-can
restaurant—is a part of that change as well.
“We’ve become this wonderful gathering place where
people just feel at home and everybody’s welcome at the
table,” Di says. “That, in today’s culture, is unique. There’s
not a lot of home places away from home, and so we
strive to make it a place of community.”
The restaurant’s menu is eclectic, incorporating fresh
and local ingredients. The Jazzed up Shrimp Cakes are a
popular appetizer choice, and you can’t go wrong with the
delicious Blackened Mississippi Catfish Tacos with mango
mint slaw featuring herbs from the café's garden.
Frozen Treats at
Pop Brothers
Gulfport
A short drive east across the new Bay Saint Louis share with guests. Pop Brothers patrons love the fun
Bridge and along U.S. Highway 90 will bring you to the varieties, from the simple Oreo Cheesecake, Berries
town of Gulfport. Here you’ll find a fun stop for a treat and Cream, and Pistachio Milk and Honey, to the
at Pop Brothers (popbrothers.com). This shop’s menu interesting and unexpected flavors Octavio develops
boasts tons of flavors of all-natural ice pops, with no such as Hibiscus, filled with edible flowers, and Mardi
chemicals or artificial ingredients, categorized into Gras, featuring exotic fruit. Through these handcrafted
fruit, cream, and indulgent options. The menu changes pops, Octavio brings an incredible, refined taste to
often as Octavio Arzola, who owns the shop with his Mississippi locals and tourists in an approachable and
wife, Shannon, is always inventing new creations to simple way.

Maritime & Seafood
Industry Museum
Biloxi
Continuing east along the shoreline on Highway 90
brings you to Biloxi, where the Maritime & Seafood
Industry Museum (maritimemuseum.org) will teach
you about the Gulf Coast’s history in the seafood
industry. Among the museum’s many artifacts and
exhibits are items that show the history of the area’s
shrimp and oyster industries, seafood-canning factories,
and all the hard work entailed.
The original museum was demolished during Hurricane
Katrina, and artifacts were strewn all over the area after
the storm. Many pieces were found and returned by locals
and restored to their former glory, which is just a small
glimpse into the way this community came together to
rebuild. The new museum was built in 2014 with the
concept of a ship in a bottle in mind, with the beautiful
boat the Nydia, built in 1898, set in place before the
museum’s remaining towering glass walls were erected
around it. Museum Executive Director Robin Krohn-
David says you can’t have Biloxi without seafood, and the with regular locals and intrigued tourists. Their beignets
museum’s insight into the city’s heritage will help visitors rival any that New Orleans has to offer, and their wide
understand the hardworking history that shaped this city. variety of po’ boys, including the Pan-seared Crabmeat
For a great, casual dinner in Biloxi, look for Fayard’s Po’ boy (recipe follows), are always a hit. The po’ boys at
(fayards.biz) on Popps Ferry Road, inside a gas station. This Fayard’s are a bit different from the stuffed-to-the-brim
family-owned business includes a meat market and deli, Louisiana style because they're pressed in a griddle, adding
ice cream parlor, restaurant, and more, and the food is a hit a warm and crisp finish to these incredible sandwiches.
1⁄2 pound fresh lump crabmeat mixture (combining the crab last
1⁄2 teaspoon Paul Prudhomme’s keeps it from getting overmixed and
Seafood Magic Seasoning falling apart.) Divide mixture into 6
Po’ boy bread loaf or French bread equal portions, and shape each into
loaf, halved lengthwise and cut a patty to fit bread pieces. Return
into 6 pieces patties to prepared pan; cover with
Tartar sauce, rémoulade sauce, or plastic wrap, and refrigerate for at
mayonnaise least 1 hour.
Sliced tomato 4. Preheat a panini press according to
Lettuce manufacturer’s instructions.
5. In a large nonstick skillet, melt
PAN-SEARED CRABMEAT 1. Line a baking sheet with parchment 2 tablespoons butter over medium
Photos courtesy of Shannon Arzola, Ellis Anderson, and Joshua Fayard
PO’ BOYS paper or foil. heat. Add 3 patties to skillet, being

Makes 6 2. In a large skillet, melt 2 tablespoons careful not to crowd skillet. Cook
butter over medium heat. Add bell for 4 minutes; turn and cook until
Recipe adapted from Fayard’s pepper, celery, and yellow onion; golden brown, about 5 minutes
cook, stirring occasionally, until more. Repeat with remaining butter
6 tablespoons butter, divided tender, 5 to 6 minutes. and patties.
2⁄3 cup minced green bell pepper 3. In a large bowl, stir together cooked 6. Spread cut sides of bread
2⁄3 cup minced celery vegetables, green onion, mayonnaise, with tartar sauce, rémoulade,
2⁄3 cup minced sweet yellow onion and egg. Gradually add bread crumbs, or mayonnaise, and top with
1⁄2 cup chopped green onion stirring until you get a somewhat patties, tomato, and lettuce.
1⁄2 cup mayonnaise solid consistency. Spread mixture Cook sandwiches on panini press
1 large egg, beaten into prepared pan, and top with according to manufacturer’s
11⁄2 to 2 cups Italian-seasoned bread crab. Sprinkle with Magic Seasoning. instructions until bread is lightly
crumbs Gently mix crab into bread crumb toasted. Serve immediately.

Ocean Springs
Across the Biloxi Bay Bridge is the artsy town of
Ocean Springs, where moss-draped live oak trees and
galleries, restaurants, and shops fill the historic streets.
The Greenhouse on Porter (biscuitsprings.com) is
a restaurant and coffee shop located in this charming
area, and their biscuits and high-quality coffees make it
well worth a stop for breakfast. Owners Jessie Zenor and
Kait Sukiennik create two specialty biscuits a day—one
savory and one sweet—for their regulars of all ages and
backgrounds to enjoy.
The restaurant, which gets its name from its location
in a converted greenhouse, is also home to many events
including live music, yoga, and the popular biscuit
tournaments they host. Jessie and Kait say they make The Shed BBQ & Blues Joint's
biscuits because you can’t be unhappy while making, or Pulled Pork Sandwich
eating, a buttery, scratch-made biscuit, and customers feel
just as happy enjoying one of their creations. ribs, spare ribs, pork, brisket, chicken, and sausage served
One thing that makes the Mississippi Gulf Coast with three sides and two breads.
unique is the way it simultaneously celebrates the best Co-owner and proud Mississippian Brooke Lewis says
of coastal and Southern cultures for an identity all its they strive to show off the culture, food, and blues music
own. For some good old-fashioned barbecue, head to of Mississippi to attract visitors to the coast and keep the
The Shed BBQ & Blues Joint (theshedbbq.com) on the traditions alive. They compete in barbecue competitions
bayou in Ocean Springs. Customers of this one-of-a-kind nationally and sell their all-natural and gluten-free
joint are affectionately called “ShedHeds,” and they can’t barbecue sauces in grocery stores and online. The Shed
get enough of the ribs, brisket, pulled pork, and yummy uses as many local products as possible and starts with
Southern sides. One of the favorite menu items is the high-quality meat and produce so they can provide their
Shed Sampler Platter, filled to the brim with baby back guests the absolute best and make Mississippi proud.
Photos courtesy of The Shed BBQ & Blues Joint/William Colgin and Scranton’s Restaurant/Erin Bennett
Scranton's
Restaurant
Pascagoula
and Catering Dinner at Scranton’s Restaurant and Catering in
Pascagoula (scrantons.com) is a nice and quiet way to
end a relaxing jaunt across the Magnolia State’s southern
coast. The restaurant is located in the town’s old firehouse
and city hall, with the red firehouse door, jail cells, and
town vault still bringing character to the place.
The menu is full of hearty comfort food of all kinds,
from the mouthwatering Shrimp & Grits, featuring
frresh Gulf shrimp, bacon, mushrooms,
ggreen onions, and a Cajun cream sauce
oover Cheddar grits cakes, to the humble
yyet impressive Reuben sandwich, made
w
with sliced corn beef, sauerkraut, Swiss
ccheese, and a special mustard sauce on
thick grilled rye bread. It’s a great place
to settle in and enjoy a casual dinner in
the heart of an endearing downtown
near the eastern end of the Mississippi
Gulf Coast.

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H EART OF THE
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JOIE DE VIVRE—A LITTLE JOY OF LIVING
ACADIA PARISH TOURIST COMMISSION
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April 29-30, 2017

•15th Cajun Woodstock
(Benefit for St. Jude Hospital)
Church Point City Park
100 East Darbonne Street
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May 10-13, 2017

•45th Frog Festival
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Rayne, LA
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a SOMETHIN' SWEET b
Sweet, Gooey Monkey Bread

TRY THESE VERSIONS OF A FAVORITE MORNING TREAT, AND YOUR
FAMILY WILL BE BEGGING FOR MORE OF THESE DECADENT BITES.
STICKY MONKEY BREAD 2 tablespoons honey 3. Lightly shape each biscuit half into
Makes 8 to 10 servings 10 tablespoons butter a ball. Add balls in batches to sugar
2 tablespoons firmly packed light mixture, and shake to coat. Layer half
2⁄3 cup granulated sugar, divided brown sugar of biscuit pieces in prepared pan, and
2 teaspoons apple pie spice Pinch kosher salt drizzle with honey. Top with remaining
2 (16.3-ounce) cans refrigerated biscuit pieces.
honey butter biscuits, each 1. Preheat oven to 350°. Spray a 15-cup 4. In a small saucepan, bring butter,
biscuit halved Bundt pan with baking spray with flour. brown sugar, salt, and remaining
2. In a large resealable plastic bag, ⅓ cup granulated sugar to a boil over
combine ⅓ cup granulated sugar and medium-high heat. Cook, stirring
pie spice, shaking well. constantly, until sugar is dissolved.
Carefully pour onto biscuit pieces.
5. Bake for 40 minutes, covering with
foil to prevent excess browning, if
necessary. Let cool in pan for
10 minutes. Invert pan onto a serving
plate; serve immediately.
RASPBERRY ALMOND
MONKEY BREAD
1⁄2 cup plus 1⁄3 cup sugar, divided

1 teaspoon ground cinnamon
2 (16.3-ounce) cans refrigerated
buttermilk biscuits, each
biscuit quartered
1⁄4 cup sliced almonds
1⁄2 cup fresh raspberries
1⁄4 cup seedless raspberry jam
1⁄2 cup butter
1. Preheat oven to 350°. Spray

a 15-cup Bundt pan with
baking spray with flour.
2. In a large resealable
plastic bag, combine
⅓ cup sugar and
cinnamon,
shaking well.
Add biscuit pieces
in batches to sugar
mixture, and shake to coat.
3. Layer one-third of biscuit
quarters in prepared pan. Sprinkle
with half of almonds and half of raspberries.
Drizzle with half of raspberry jam. Repeat
layers once; top with remaining biscuit pieces.
4. In a small saucepan, bring butter and
remaining ½ cup sugar to a boil over medium-
high heat. Cook, stirring constantly, until sugar
is dissolved. Carefully pour onto biscuit pieces.
5. Bake for 40 minutes, covering with foil to
prevent excess browning, if necessary. Let · kitchen tip ·
cool in pan for 10 minutes. Invert pan onto a Fresh blackberries and
serving plate; serve immediately. blackberry jam also make a
great combo with the almonds.
“ These sweet and buttery little biscuit

pieces are addictive!”—Paula

PAULAˇS WEEKLY 5 Recipe Index
SHOPPING LIST
MEAT
Boneless skinless chicken, 4 breasts
and 8 thighs
Flank steak, 2 pounds
Pork tenderloin, 1½ pounds
Shrimp, 1 pound medium
PRODUCE
Garlic, 1 head
Grape tomatoes, 1 pint
Lemons, 2
Naval orange, 1 BREADS AND PASTRY Bacon, Swiss, and Spinach Quiche 45
Red bell pepper, 1 Blueberry Muffins 17 Brown Sugar Pineapple Chicken 25
Yellow bell pepper, 1 Cornmeal Biscuits with Ham and Citrus-Grilled Flank Steak 26
Red onion, 1 small Herbed Butter 30 Fried Eggs 38
Yellow onion, 1 small Dutch Baby with Fresh Berries 81 Grits Cakes Stacks 52
Parsley, 1 bunch Fluffy Drop Biscuits with Lemon Butter Chicken 23
Pineapple, 1
Tomato Gravy 38 Pan-Seared Crabmeat Po' Boys 74
Red potatoes, 3 pounds petite
Grits Muffins 53 Parmesan Ranch Pork Tenderloin 22
Zucchini, 4 small
Ham Waffles with Cheese Sauce 62 Pimiento Cheese Omelet 43
DAIRY Maple Scones 66
Alfredo sauce, 1 (10-ounce) Nutella-Stuffed Pancakes 63 MISCELLANEOUS
container refrigerated PB&J Waffles 63 Pie Spice 70
Butter, 2 sticks Raspberry Almond Monkey Bread 78 Sausage Deviled Eggs 48
Heavy whipping cream, 1 cup Raspberry Cheesecake-Stuffed
Parmesan cheese, 1 (6-ounce) Pancakes 62 SALADS
bag shredded Sticky Monkey Bread 77 Citrus Salad with Vanilla Mint
Toad in the Hole Biscuits 45 Sugar 66
CANNED AND DRY GOODS Fruit Salad with Sweet
Artichoke hearts, 1 (14-ounce)
CASSEROLES Orange Dressing 30
can quartered
Breakfast Casserole 31
Basmati rice, 1 (2-pound) bag
Cavatappi pasta, 1 (16-ounce) box
Eggs Benedict Strata 44 VEGETABLES AND SIDE DISHES
Chicken broth, 1 (32-ounce) carton Hash Brown Casserole 15 Bell Pepper Rice Pilaf 25
Cream of mushroom soup, Sausage and Cheese Deviled Chicken Sausage Patties 65
1 (10.5-ounce) can Egg Casserole 48 Crispy Hash Browns 39
Orzo pasta, 1 (16-ounce) box Shrimp and Artichoke Casserole 24 Perfect Plain Grits 50
Pesto, 1 (8.1-ounce) jar Shrimp and Grits Casserole 53 Roasted Garlic Red Potatoes 22
Smoked Cheese Grits, Sausage, and Sautéed Sugar Snap Peas and Leeks 31
CONDIMENTS Egg Bake 52 Spicy Candied Bacon 39
Dijon mustard Spicy Garlic Zucchini 23
Sherry vinegar CONDIMENTS AND SAUCES Tomato and Pesto Pasta 26
Worcestershire sauce
Cheese Sauce 52
Fresh Tomato Gravy 38
SEASONINGS
Crushed red pepper Herbed Butter 30
Garlic powder Sweet Potato Coconut Gravy 70
Ranch seasoning mix, 1 (1-ounce)
package DESSERT
Lemon Coconut Cake 33
STAPLES
Cornstarch FILLINGS AND FROSTINGS
Light brown sugar Lemon Curd Filling 33
Kosher salt Vanilla Buttercream 33
Ground black pepper
Olive oil
MAIN DISHES
Asparagus, Tomato, and
Feta Frittata 65

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a CAST-IRON COMFORT b
Dutch Baby Delight

A DUSTING OF SUGAR AND A SPRINKLING OF BERRIES MAKE THIS OVEN PANCAKE A DELIGHT, DAY OR NIGHT.
DUTCH BABY
WITH FRESH BERRIES
Makes 6 servings
1⁄2 cup whole milk, room

temperature
2 large eggs, room temperature
1 egg white, room temperature
4 tablespoons butter, melted and
divided
1 tablespoon lemon zest
1 teaspoon vanilla extract
2⁄3 cup all-purpose flour
2 tablespoons plus 1 teaspoon
granulated sugar, divided
1⁄4 teaspoon salt
1 cup sliced fresh strawberries
1⁄2 cup fresh blueberries
Garnish: confectioners’ sugar
1. Preheat oven to 400°. Place a 10-inch

cast-iron skillet in oven to preheat.
2. In the container of a blender, process
together milk, eggs, egg white,
2 tablespoons melted butter, zest,
vanilla, flour, 2 tablespoons granulated
sugar, and salt on high until batter is
smooth and frothy, about 30 seconds.
3. Carefully remove skillet from oven,
and add remaining 2 tablespoons
butter, swirling to coat bottom and
sides. Pour batter into hot skillet.
4. Bake until puffed and lightly
browned, about 18 minutes (do not
open oven door while baking).
5. In a small bowl, gently stir together
strawberries, blueberries, and
remaining 1 teaspoon granulated
sugar. Spoon berries onto Dutch baby,
and serve immediately. Garnish with
· kitchen tip · confectioners’ sugar, if desired.
Preheating the cast-iron skillet ensures
a crisp exterior and tender interior. Be sure
not to open the oven door so the pancake
can rise properly. Don’t worry when you
see the pancake deflate soon after it
comes out of the oven; this is exactly
what it's supposed to do.

Cooking With Paula Deen - March-April 2017

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Cooking With Paula Deen - March-April 2017

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BREAKFAST

cooking with - ISSUE -

BEST SPRING RECIPES

March/April 2017 VOL. 13, ISSUE 2

20TH ANNIVERSARY OF PAULA'S

35 CLASSIC COUNTRY BREAKFAST

55 20 YEARS OF FAVORITE RECIPES

My Favorite Meal of the Day

3 CO O K I N G W I T H PAU L A D E E N MARCH/APRIL 2017

CHAIRMAN OF THE BOARD/CEO Phyllis Hoﬀman DePiano

EVP/CFO Mary P. Cummings EVP/OPERATIONS & MANUFACTURING

EDITORIAL & ADVERTISING OFFICE CUSTOMER SERVICE

EVERY MINUTE, WAFFLE HOUSE SERVES UP: covered, or chunked.”

MADE IN THE SOUTH

Colonial Milling Co.

7 CO O K I N G W I T H PAU L A D E E N MARCH/APRIL 2017

International Biscuit Festival

Rise and Shine

2. Serve milk or juice in retro style with this

4. These charming Butter My Biscuit and Never

5. Toasting, frying, and brewing has never been

6. Whip up delicious breakfast goodies using this kid-

7. Greet the day with your favorite hot drink

8. Add some whimsy to your morning meals with

9. Fresh eggs are always within reach with this

10. This Farmhouse Butter Dish adds a new

9 CO O K I N G W I T H PAU L A D E E N MARCH/APRIL 2017

“Since breakfast is the most important meal of

Étouffée, translated from étouffée. The rest is history.

For more stories on the history of crawwsh visit

MY PEOPLE FUND SUPPORT

CIRCLE OF LOVE GOLF TOURNAMENT

13 CO O K I N G W I T H PAU L A D E E N MARCH/APRIL 2017

3 EASY WAYS TO ORDER

HASH BROWN CASSEROLE

1 (10.75-ounce) can cream of

1. Spray a 5- to 6-quart slow cooker

15 CO O K I N G W I T H PAU L A D E E N MARCH/APRIL 2017

Over 60 ground beef dishes for easy family suppers.

Mufﬁns Made Easy

BLUEBERRY MUFFINS 1. Preheat oven to 350°. Line 18 muﬃn

- MONDAY - - TUESDAY - - WEDNESDAY - - THURSDAY - - FRIDAY -

1. Preheat oven to 425°. Line a roasting

Roasted Garlic Red Potatoes

5 cloves garlic, smashed

1. Preheat oven to 425°. Line a large

2017 MARCH/APRIL CO O K I N G W I T H PAU L A D E E N 22

23 CO O K I N G W I T H PAU L A D E E N MARCH/APRIL 2017

2017 MARCH/APRIL CO O K I N G W I T H PAU L A D E E N 24

25 CO O K I N G W I T H PAU L A D E E N MARCH/APRIL 2017

2017 MARCH/APRIL CO O K I N G W I T H PAU L A D E E N 26

Spring in the South is a lovely time of year to head

2017 MARCH/APRIL CO O K I N G W I T H PAU L A D E E N 28

Cornmeal Biscuits with

2 cups all-purpose ﬂour

1. Preheat oven to 450°. Line a rimmed

1 pound sugar snaps peas, trimmed

1. In a large, deep skillet, bring peas,

12 slices white sandwich bread

1. Spray a 13x9-inch baking dish with

31 CO O K I N G W I T H PAU L A D E E N MARCH/APRIL 2017

1. In a 3-quart saucepan, whisk

33 CO O K I N G W I T H PAU L A D E E N MARCH/APRIL 2017

2017 MARCH/APRIL CO O K I N G W I T H PAU L A D E E N 36