weeknight gourmet

Posts Tagged ‘Paula Deen’

Fall Comfort Food: Beef Stew

Unfortunately because I was entertaining I didn’t have a chance to take a photo of this very tasty beef stew.  But it was delicious and, while it says serves 6, 4 of us devoured it.

The beef was so tender and everything had a delicious flavor.  The veggies were tender but not mushy because you only add then for the final 40 minutes.

I made a few changes.  Instead of using the 2 cups of water, I used low sodium beef broth.  I had some sliced mushrooms and one potato on hand so I added those at the same time I added the carrots and celery.  The potato added a bit of starch and thickened the sauce so I did not need to add the cornstarch at the end.

Overall super flavorful.  I served with a simple green salad.  And, make sure to have some crusty bread on hand.

Old Time Beef Stew
Paula Deen

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Dash ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours.

Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer.

To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Holiday Desserts: Bourbon Pecan Pie

Hope you had a wonderful Thanksgiving!  We had a great holiday with Tim’s family and Charlotte loved her first big holiday.

Tim’s brother and his wife hosted Thanksgiving.  I brought two pies — an Apple Crumb and a Pecan Pie.  I had never made a pecan pie before but it is among Tim’s favorites and after 11 years together I figured he deserved one.  🙂  I solicited some advice on the pecan pie and my friend Todd insisted that the recipe include bourbon and my friend Mary suggested I look into Paula Deen recipes.  Both proved to be excellent pieces of advice!

The pie was devoured!  There wasn’t a single crumb left.  Apparently this will be my “go-to” pecan pie recipe!

Bourbon Pecan Pie
Paula Deen

  • 1 cup sugar
  • 3 tablespoons butter, melted
  • 1/2 cup dark corn syrup
  • 3 large eggs, beaten
  • 1 1/2 to 2 cups pecan halves
  • 2 tablespoons good-quality bourbon
  • 1 (9-inch) deep-dish pie shell, unbaked

Preheat the oven to 375 degrees F.

In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

Easy Weeknight Soup: Italian Chicken & Vegetable Soup

Here is a great weeknight soup recipe for a cold night.  It is very flavorful, easy, and relatively kid-friendly!

This is my first Paula Deen recipe ever.  Most of her recipes use LOTS of butter but this one is very healthy.

I added some ditalini pasta to the soup to give it a little more heft.  Ditalini, which means “little thimbles” in Italian, is the pasta commonly found in pasta fagioli soup.  If you don’t want to add pasta to the soup, try adding some beans.

Don’t forget to buy the diced tomatoes that are seasoned with basil, garlic, and oregano.  These give a lot of the flavor to the soup.  Using plain diced tomatoes would result in a relatively bland soup.

Don’t forget some parmesan cheese for sprinkling and some crusty bread for dunking!

Italian Chicken and Vegetable Soup
Paula Deen

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
  • 1 small onion, chopped
  • 1 cup sliced carrots (about 3 small)
  • 2 1/2 cups sliced zucchini (about 2 medium)
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
  • 2 (14.5-ounce) cans chicken broth
  • Grated Parmesan, optional

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently.

Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth.

Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.