GREEN BEAN CASSEROLE

Ingredients 

Pinch of  Paula Deen's House Seasoning
1   2.8-ounce can French-fried onion rings
1   10 3/4-ounce can cream of mushroom soup
3 cups chicken broth
2 cups sliced green beans
1/2 cup sliced fresh mushrooms
1/2 cup diced onions
1/3   stick butter
1 cup grated Cheddar cheese

Directions

Preheat the oven to 350 degrees.  Melt the butter in a large skillet.  Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning to taste.  Stir well.  Pour into a greased 1 1/2-quart baking dish.  Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Lemon Ice Box Pie

1. 14 whole graham crackers, broken
2. 1/4 cup sugar
3. 1/4 teaspoon salt
4. 6 tablespoons unsalted butter, melted
5. Two 14-ounce cans sweetened condensed milk
6. 1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
7. 8 large egg yolks

1. Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
2. In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
3. Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
4. Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

Catfish Tacos

Ingredients

Coleslaw:

• 3 cups angel hair coleslaw mix
• 1/2 cup thinly sliced red onion
• 4 radishes, thinly sliced
• 3 tablespoons minced fresh cilantro, optional
• 2 tablespoons fresh lime juice (about 2 limes)
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper

Creamy Remoulade Sauce:

• 1 cup sour cream
• 1 clove garlic, minced
• 3 green onions, minced
• 1 tablespoon Dijon mustard
• 3 teaspoons fresh lemon juice
• 2 teaspoons chopped fresh dill

Catfish:

• Vegetable oil, for frying
• 1 (15-ounce) catfish fillet
• 1 1/2 cups cornmeal
• 1 to 2 tablespoons Cajun seasoning
• 6 to 8 Fried Taco Shells, recipe follows
• Sliced avocado, optional
• Lime wedges, optional

Directions

For the coleslaw: In a medium bowl, combine the coleslaw mix, red onions, radishes, and cilantro. In a small bowl, whisk together the lime juice, honey, salt, and pepper. Add to the coleslaw mixture, tossing gently to coat.

For the remoulade: In a small bowl, combine the sour cream, garlic, green onions, mustard, lemon juice, and dill. Cover and refrigerate until needed.

For the catfish: In a large Dutch oven, pour the oil to a depth of 2 inches and heat to 350 degrees F.

Cut the catfish into strips. Combine and whisk together the cornmeal and Cajun seasoning. Coat the catfish strips in the cornmeal mixture.

Fry the catfish, in batches if necessary, until golden brown, 2 to 3 minutes. Drain on paper towels. Place 2 to 3 catfish strips in the center of each Fried Taco Shell. Top each evenly with the coleslaw mixture. Dollop with the remoulade. Serve with sliced avocado and lime wedges, if desired.

Fried Taco Shells:

• Vegetable oil, for frying
• 6 to 8 corn tortillas

Heat the oil in a Dutch oven to 350 degrees F.

Place the tortilla into the oil, folding into a taco shape using heatproof tongs. (You will have to hold its shape with the tongs while it fries.) Fry until golden brown, 2 to 3 minutes. Drain on paper towels.

Southern Fried Catfish

Ingredients

• 1 quart peanut oil
• 1 cup stone-ground fine cornmeal
• 1 cup all purpose flour
• 1 teaspoon seafood seasoning (recommended: Old Bay)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon hot smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 6 (7 to 9-ounce) US farm-raised catfish fillets, rinsed and thoroughly patted dry
• 3/4 cup low-fat buttermilk

Directions

Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-frythermometer. Adjust the heat to maintain the temperature.

Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt,paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.

Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

Rose Sangria Spritzer

Ingredients

• 2 bottles cold rose wine
• 1 green apple, thinly sliced
• 1 orange, halved and thinly sliced
• 1 pint fresh raspberries
• Simple syrup, to taste
• Ice cubes
• Fresh mint leaves, for garnish
• Club soda, cold, optional

Directions

Combine wine, apple, orange, raspberries in a pitcher, add simple syrup, to taste. Refrigerate for at least 30 minutes and up to 1 day. Serve over ice, garnish with mint and top with a few splashes of club soda, if desired.

The Ultimate Barbecued Chicken

Ingredients

Brine:

• 2 quarts water
• 2 tablespoons kosher salt
• 1/4 cup brown sugar
• 2 garlic cloves, smashed with the side of a large knife
• 4 sprigs fresh thyme
• 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:

• 1 slice bacon
• 1 bunch fresh thyme
• Extra-virgin olive oil
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 2 cups ketchup
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 tablespoons red or white wine vinegar
• 1 tablespoon dry mustard
• 1 teaspoon ground cumin
• 1 teaspoon paprika or smoked paprika if available
• Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Pulled Pork Sandwiches

Ingredients

For the Pork:

• 6 tablespoons paprika
• 3 tablespoons granulated sugar
• Scant tablespoon onion powder
• Kosher salt and coarsely ground pepper
• 1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
• 12 soft hamburger buns, split
• Coleslaw, for serving

For the Barbecue Sauce:

• 2 cups ketchup
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• Freshly ground pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dry mustard
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1/2 cup apple cider vinegar
• 2 tablespoons light corn syrup

Directions

If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.

Rub the pork

 Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)

Prepare the wood chips

Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.

Light the grill

Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimneystarter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.

Cook the pork.

Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.

Feed the grill

As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.

Make the sauce

Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.

Shred the pork

Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.

Make the sandwiches

Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!

Theater-Style Buttered Popcorn

Directions

Movie theaters use butter-flavored oil, which has a lower water content than butter so it makes popcorn less soggy. Real clarified butter has the same effect. To make it, melt 2 sticks butter in a glass measuring cup in the microwave. Let sit for a few minutes; the butter will separate into 3 layers. Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids. Use 3 tablespoons hotclarified butter for 10 cups popcorn; refrigerate the rest (it's great for sauteeing).

Grilled Romaine With Blue Cheese-Bacon Vinaigrette

Ingredients

• 4 tablespoons extra-virgin olive oil
• 3/4 cup finely diced red onion
• 1/2 pound bacon, 1/4 inch diced
• 1/2 cup balsamic vinegar
• 3 heads romaine lettuce, cut in half lengthwise
• 1/2 cup crumbled blue cheese
• Freshly cracked black pepper
• Preheat a grill or indoor grill pan to high.

Directions

Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the heat and set aside.

Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside.

For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper

Icy Fruit Gazpacho with Spicy Grilled Shrimp

Prep: 30 min. | Makes: 6 servings | Chill: 1 hr.  2 cups vegetable juice blend 2 large tomatoes, coarsely chopped 1 can (20 oz.) DOLE® Pineapple Chunks, drained, divided 1-1/2 cups DOLE Frozen Mango Chunks, partially thawed, divided 1 tablespoon honey 1 teaspoon chili garlic sauce 1/4 cup chopped mint leaves 1 cup orange juice 1 pound medium-large raw shrimp, peeled and deveined 1 to 2 tablespoons dry Creole seasoning Mint sprigs (optional)
Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth. Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit. Pour into large bowl; stir in orange juice; chill 1 hour or overnight.  Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 min. or until pink, turning once.  Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.  Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.  Per Serving: 210 calories, 1g fat (0g sat.), 145mg cholesterol, 830mg sodium, 35g carbohydrate (2g dietary fiber, 29g sugars), 17g protein, 60% Vit A, 110% Vit C, 6% calcium, 15% iron, 13% potassium, 7% folate

Caramel Corn with Peanuts and Dried Cherries

Ingredients

• 2 cups sugar
• 2/3 cups water
• 1 tablespoon butter
• 4 cups popped corn, see cook's note
• 1/2 cup toasted peanuts
• 1/2 cup dried cherries

Directions

Pour the sugar into the center of a deep saucepan fitted with acandy thermometer. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it.

Over high heat, bring to a full boil and cook without stirring until golden caramel, about 10 to 15 minutes and the temperature reaches 320 to 330 degrees F. Swirl the mixture occasionally to even out the color. Turn off the heat and stir in the butter then the popcorn, peanuts, and cherries.

Pour onto a silpat or buttered sheet pan and let cool a few minutes then start breaking it up into clusters, working quickly, so it doesn't harden and you don't burn yourself. Store in an airtight container for up to 1 week.

Notes: I use Black Diamond Popcorn with its petit size "hulless" kernel. To pop corn properly, place the kernels in a heavy-bottomed large pot and cover them with oil. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat andfinish popping, shaking the pan the whole time. I don't know why this is better, but this is what my dad does, and his popcorn was always the best.