Paula Deen's Recipes

Paula Deen's White Chocolate Cherry Chunkys

1/2 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 tablespoon milk
3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped macadamia nuts
1 1/2 cup white chocolate chunks
1/2 cup candied cherries

Preheat oven to 375 degrees. In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla. Set aside. Sift together flour, soda, and salt.

Add milk then add flour, soda, and salt to butter mixture. In another bowl, combine nuts, cherries and white chocolate. Then add to mixture, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11-13 minutes. Cool on wire rack. Makes 4 dozen large cookies

Paula Deen's Chicken Brunswick Stew

1 2 1/2-pound fryer chicken
1 28-ounce can crushed tomatoes, sweetened with 1/3 cup sugar
1 16-ounce can creamed corn
1 cup ketchup
1/2 cup Paula Deen's Original BBQ sauce
1 tablespoon liquid smoke, available in grocery store
1 onion, chopped
1 tablespoon tablespoon vinegar
1 tablespoon Worcestershire sauce
Salt and pepper
Celery salt

In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the stock and reserve 2 cups of stock. Remove the skin and bones and chop meat.

In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew become too thick. Serve stew over steamed rice. Makes 6 to 8 servings

Paula Deen's Chicken Florentine

2 (10 ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoon butter

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees for about 30 minutes until bubbly. Makes 6-8 servings

Paula Deen's Chicken Georgia

4 tablespoon (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounce grated mozzarella cheese

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender.

Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts. Makes 4-6 servings

Paula Deen's Chicken Scaloppini

Oil, for sauteing chicken
2 tablespoon butter, for sauteing chicken
3 to 5 chicken breasts, (3 ounces each) pounded thin
2 3/4 cup all-purpose flour, seasoned with salt and pepper, for dredging
1/4 cup diced pancetta, cooked
12 ounce mushrooms, sliced
12 ounce artichoke hearts, sliced
1 tablespoon capers
Lemon Butter Sauce, recipe follows
1 lb linguini pasta, cooked

Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make Lemon Butter sauce.

Lemon Butter Sauce:
3 tablespoons lemon juice
4 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter
Salt and freshly ground black pepper
Chopped parsley leaves, for garnish

Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens, about 3 to 4 minutes.

Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece. Garnish with parsley. Makes 6-8 people

Paula Deen's Chili Dogs

4 hot dogs
4 hot dog buns
1 cup grated cheddar cheese

Texas-Style Chili:
3 lbs ground chuck
1 lb hot bulk sausage
3 onions, chopped
4 garlic cloves, minced
1/4 cup Paula Deen's Southern Chili Spice
2 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon dried oregano
1 teaspoon salt
2 (28-ounce) cans whole tomatoes, chopped
3 (16-ounce) cans kidney beans

Using a Dutch oven, combine the ground chuck, sausage, onions, and garlic. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks. Drain the pan drippings.

Stir in the chili powder, flour, sugar, oregano, salt, and stir well. Cover pot and simmer for 30 minutes, stirring occasionally. Add the tomatoes and beans, and simmer for another 20 to 30 minutes.

Preheat a grill. Butterfly, or gently slice hot dogs lengthwise, making sure not to cut all the way through. Grill hot dogs until done, approximately 5 minutes. Place the buns on the grill to warm them. Place hot dogs in the bun. Put the hot dog on the plate with split side facing up. Ladle chili over and top with cheese. Makes 4 dogs

Paula Deen's Eggs In A Nest

6 tablespoon butter, melted
2 cloves garlic, minced
3 sheets phyllo dough, thawed
8 eggs
2 tablespoon water
4 tablespoon butter
1 cup diced ham
1 cup grated Cheddar cheese
Salt and pepper to taste

Preheat oven to 375 degrees. Butter 4 muffin cups. In a small bowl, combine melted butter and garlic. On a cutting board, stack 3 phyllo sheets and cut into fourths, forming 12 squares. Cover phyllo with a damp paper towel when not in use because it dries out quickly.

Press one phyllo square (one sheet thick) into bottom of each muffin cup. (Don't worry if phyllo tears) Brush with butter. Add another layer of phyllo and brush with butter. Repeat a third time. Bake for 10 minutes. Carefully remove phyllo baskets from muffin cups and cool on wire rack.

In a medium bowl, beat eggs and add 1 tablespoon water. Melt 2 tablespoons butter in a medium skillet and add eggs. Sprinkle ham over eggs. Scramble eggs to desired doneness. Sprinkle in cheese and stir until melted. Spoon into phyllo baskets. Makes 4 servings

Paula Deen's Enchilada Pie

1 lb ground chuck
1 package (2 cups) Shredded Colby jack cheese
1 package (6 tortillas) corn tortillas
1 onion
2 small cans diced green chilis
1 can (14.5 oz) cream of mushroom soup
1 can (14.5 oz) whole tomatoes, crushed
1 can (14.5 oz) tomato sauce

Brown meat and onion together, drain. In a saucepan, cook the soup, chilies, can of tomatoes (chopped), and tomato sauce. Add the meat in onions (simmer on low). In a frying pan, add a little vegetable oil, and heated corn tortillas until warm (but still soft).

Place 4 tortillas in base of casserole dish and layer 1/2 meat mixture on top. Top off with 1/2 of cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake in preheated 350 degree oven for 30 minutes. Makes 4-6 people

Paula Deen's Fiery Cajun Shrimp

2 cups (4 sticks) melted butter
1/4 cup Worcestershire sauce
1/4 cup freshlemon juice
2 tablespoons ground pepper
2 tablespoon Paula Deen's Hot Sauce
4 cloves garlic, minced
2 teaspoon salt
5 lbs unpeeled medium shrimp
2 lemons, thinly sliced

Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish.

Bake, uncovered, at 400 degrees for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce. Makes 8 servings

Paula Deen's Fried Chicken with Pecan-Honey Glaze

3 to 3 1/2 lb frying chicken, cut up, or your favorite chicken parts
2 eggs
Salt and pepper
Garlic powder
Vegetable shortening or vegetable oil
2 cups self-rising flour
1 cup (2 sticks) butter
1/2 cup honey
1 cup coarsely chopped pecans
Brown paper bag

Rinse the chicken and pat it dry. Beat the eggs in a 9 x 13-inch dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder to taste. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.

Place enough shortening or oil in a cast-iron skillet or electric skillet to come just halfway up the sides of the chicken parts. Heat shortening or oil just until smoking, about 375 degrees. Place the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well.

Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325 degrees for electric skillet, and cook for 10 minutes.

Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter.

To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 10 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve Makes 4 servings

Paula Deen's Hash Brown Quiche

3 cups shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper

Preheat oven to 450 degrees. Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees and bake for about 30 minutes until the quiche is light golden brown on top and puffed. Makes 6-8 servings

Paula Deen's Honey Game Hens

6 Cornish game hens (about 3/4 to 1 pound each)
4 cloves garlic, chopped
1 1-inch piece of ginger, peeled and chopped
1/2 cup soy sauce
1/2 cup honey
2 tablespoons peanut oil
2 tablespoons orange juice
1 tablespoon orange zest, minced

Rinse hens, trim off excess fat, and pat dry; place in bowl. Put garlic and ginger in food processor and process until nearly smooth. In another bowl, combine soy sauce, honey, oil, orange juice, and zest. Add the garlic and ginger. Pour mixture over game hens, coating well. Allow meat to marinate in the refrigerator for one hour.

Preheat oven to 350 degrees. Place game hens in shallow roasting pan; pour marinade on top. Allow refrigerated game hens to reach room temperature before placing in oven. Bake for 1 hour, basting every 15 minutes.

Remove hens to serving platter. Pour cooking juices into small, heavy saucepan and boil for 4 minutes, or until sauce thickens. Pour over hens just before serving. Serve with sesame noodles or rice pilaf. These hens can also be grilled--just remember to baste often. Makes 6 servings

Paula Deen's Cheeseburger Pie

1 lb lean ground beef
1/2 cup sweet onions, preferably Vidalia onion
1 tablespoon Paula Deen's Steak Seasoning
1 tablespoon steak seasoning sauce (recommended: Dale's Steak Seasoning Sauce)
5 slices cheese, preferably American, Swiss, or sharp Cheddar
1 sheet frozen puff pastry dough*
1 egg yolk

Frozen puff pastry dough should sit at room temperature for about 20 minutes. Preheat the oven to 375 degrees and preheat the grill.

Mix the ground beef, onion, steak seasoning and seasoning sauce (using your hands is the most efficient way to do this). Form into 5 small flat patties. Grill the hamburgers to medium-well. (You may also pan-fry the patties.) Remove from the grill and top each burger with a slice of cheese of your choice.

Roll the puff pastry sheet to flatten slightly. Cut it into 5 relatively even rectangles. Cover each burger with a piece of puff pastry and wrap it around the bottom, pinching all of the edges to seal. Place on an un-greased baking sheet, pinched side down.

Whisk together the egg yolk and 1 teaspoon water to make an egg wash. Brush each wrapped pastry with the egg wash. Bake for about 15 minutes, until the puff pastry is nice and brown. Makes 4 servings

Paula Deen's Chili

1 lb mixed ground beef and sausage, browned and drained
1 medium onion, peeled and diced
1 green bell pepper, diced
2 cups chopped celery
2 (28 ounce) cans diced tomatoes
1 (28 ounce) can whole peeled tomatoes
Ground cumin
Chili powder
1 (14 1/2 ounce) can pinto beans, drained and rinsed
1 (14 1/2 ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can kidney beans, drained and rinsed
1 package chili seasoning mix
Shredded cheddar cheese, sourcream and chopped onions for garnish

In a skillet brown ground beef and sausage, drain and set aside. Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes.

Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours. Serve with Cheddar cheese, sour cream, and green onions.

Lady and Sons Chicken Pot Pie

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Paula Deen's Seasoned Salt
Pepper
2 tablespoon cooking oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup cooked carrots, chopped
Pinch fresh grated nutmeg (optional)

Crust: Cut each sheet of frozen puff pastry into 1" strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Beat egg and brush onto each lattice square. Bake at 350 degrees for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

Filling: Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, Sautee chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts). In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux.

Slowly add cream and keep stirring. Add chicken base, garlic and onion and stir until thickened. Add peas, carrots and chicken. Remove from heat. In 4 oven- proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares. Bake at 350 degrees for 5 minutes until bubbly. Any remaining pie filling may be frozen. Makes 4 servings

Paula Deen's Hot Chicken Salad

2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon fresh lemon juice
1 cup mayonnaise
1 cup grated sharp cheddar cheese
2/3 cup crushed potato chips

Preheat oven to 350. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly. Makes 8-10 servings

Paula Deen's Jambalaya

Jambalaya Mix, recipe follows
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 lb fully cooked smoked sausage, cut into 1/4-inch slices
1/2-3/4 lb medium, fresh shrimp, peeled and deveined

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high head. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.

Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an airtight container. Makes 4-6 servings

Paula Deen's Maple-Glazed Salmon with Pineapple Salsa

4 6oz. salmon fillets

Marinade:
1 Tablespoon maple syrup
1 tablespoon teriyaki sauce
1 tablespoon pineapple juice
1 teaspoon minced fresh ginger
1 clove fresh garlic, mashed

Place salmon filets in a resealable plastic bag. Combine marinade ingredient in a non reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.

In a grill basket sprayed with cooking spray, grill the salmon skin side down first over hot coals. Flip after 2-3 minutes and cook for another 1-3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.

Pineapple Salsa:
1 medium sized ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded & finely chopped
1/2 cup pineapple chucks, fresh or canned
1 teaspoon salt
1 tablespoon sugar

Place all ingredients in a small non reactive saucepan. Let simmer over low heat about 5 minutes. Cool. Refrigerate until ready to serve with salmon. Makes 4 filets

Paula Deen's Mexican Chicken

1 10 3/4 ounce can cream of chicken soup
1 10 3/4 ounce can cheddar cheese soup
1 10 3/4 ounce can cream of mushroom soup
1 10 ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2 ounce package flour tortillas
2 cups shredded cheddar cheese

Preheat oven to 350 degrees. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes. Makes 8 servings

Paula Deen's Midwestern-Style Beer Brats

6 bratwurst sausages
6 cup lager beer
2 large onions, sliced, divided
1 tablespoon olive oil
2 red or green bell peppers, cored and sliced
Salt and freshly ground black pepper
6 bratwurst buns or hoagie rolls, split lengthwise
Mustard

Prick the bratwurst all over with a fork. In a medium pot, combine the bratwurst, beer, and half the onions. Bring to a simmer over medium-high heat. Simmer for about 15 minutes or until bratwurst are firm and cooked through. Transfer the bratwurst to a plate. Reserve some of the cooking liquid.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the remaining onions and the bell peppers. Cook about 15 minutes or until very soft, tossing occasionally.

Add the bratwurst to the skillet in the last 5 minutes of cooking to lightly brown. If the vegetables begin to get too dark, add a few tablespoons of the bratwurst cooking liquid. Season, to taste, with salt and black pepper. To serve, spread each bun with mustard. Fill each bun with a brat. Top with sauteed peppers and onions. Makes 6 servings

Paula Deen's Mile High Dry Ribs

1/2 cup chili powder
1/2 cup paprika
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon cayenne pepper
1/4 cup brown sugar
1 tablespoon garlic powder
Yellow mustard
3 slabs ribs

Mix dry ingredients in a bowl. To prepare the ribs, remove the membrane from the back side of the ribs. Coat the entire racks of ribs with yellow mustard. Then coat the ribs with dry rub. Coat well, then shake off excess.

Let the rib marinate in the cooler for 2 to 4 hours. Heat smoker to 210 degrees. Put on the smoker for approximately 4 1/2 hours or until tender. Meat should pull off the bone, leaving bone clean. Makes 6 servings

Paula Deen's Pad Thai with Pork

6 ounces medium, dry rice stick noodles
1 tablespoon dark sesame oil
1 tablespoon cornstarch
1 lb pork loin, thinly sliced strips
1/4 cup Thai fish sauce
1/4 cup fresh lemon juice
3 tablespoon sugar
1/4 cup peanut oil, divided
4 garlic cloves, minced
1/2 tablespoon crushed red pepper flakes, or to taste
3/4 tablespoon green onions, thinly sliced
3 eggs, beaten
1 cup fresh bean sprouts
1/2 cup roasted peanuts, finely chopped
1 lime, cut into wedges
1/4 cup fresh cilantro leaves

In a bowl of hot water, soak the dry rice noodles until softened, about 30 to 45 minutes. Drain and set aside. In a medium-mixing bowl, whisk the sesame oil and cornstarch. Add the pork and toss well.

In a small mixing bowl, whisk the fish sauce, lemon juice and sugar. Set aside.

Preheat a wok or large skillet over high heat. Pour in half the peanut oil and heat (but do not bring oil to smoking point). Add pork and cook until cooked through, about 2 minutes. Remove pork and set aside.

Reheat wok or skillet and pour in the remaining peanut oil. Add the garlic, crushed red pepper flakes and green onions. Cook until soft and fragrant, about 1 minute. Slowly add the eggs, stirring constantly. Once cooked, add the drained noodles, fish sauce mixture and cooked pork. Toss until combined.

Transfer the Pad Thai to a serving platter and top with bean sprouts, peanuts, lime wedges and cilantro leaves. Serve immediately. Makes 4 servings

Paula Deen's Party Eye-of-Round Steak

1/2 cup vegetable oil
1/2 cup bourbon
1 0.7 ounce package Italian salad mix
2-3 lb eye-of-round beef steak
Salt and pepper

Preheat oven to 325 degrees. Using a shallow glass dish, combine the oil, bourbon, and salad dressing mix. Place the beef in the dish and coat with the marinade mixture. Cover and refrigerate overnight.

Remove the meat from the marinade and blot it dry using a paper towel. Salt the meat and coat it heavily in black pepper. Place meat in oven and roast until desired doneness. Allow beef to cool, slice thinly, and serve. Makes 6 servings

Paula Deen's Pasta Puttanesca

1 lb linguine
1 (2-ounce) can anchovies, drained, oil reserved, chopped
6 garlic cloves, chopped
1 (28-ounce) can crushed tomatoes with added puree
1 lb shrimp, peeled
1 cup pitted kalamata olives, halved
1/4 cup capers, drained
1/2 teaspoon dried crushed red pepper
1/3 cup chopped fresh parsley leaves, for garnish
Salt and freshly ground black pepper

In a large pot, cook pasta in boiling salted water until tender but still firm to bite, stirring occasionally with a spoon. Drain and set aside. In a large skillet, heat the reserved oil from anchovies over medium-high heat. Add chopped anchovies, saute until aroma is released. Add garlic and saute 1 minute.

Add tomatoes, shrimp, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. To the skillet add drained pasta and toss in anchovy mixture to coat, garnish with parsley. Season with salt and pepper, to taste. Makes 4-6 servings

Paula Deen's Special Panini

1 ciabatta loaf
4 tablespoon white truffle butter
1/2 head shredded romaine lettuce
8 thin slices hot sopressata (recommended: Calabrese)
4 thick slices mozzarella (recommended: Arthur Ave Italian Deli Fresh Homemade)
4 thin slices prosciutto Di Parma (recommended: Arthur Ave Italian Deli)
1/2 head sliced radicchio
1 jar diced sun-dried peppers (not tomatoes)
4 to 6 torn basil leaves
Drizzle unfiltered Sicilian extra-virgin olive oil
Drizzle homemade reduced balsamic vinegar or store bought
Salt pepper to taste
Panini grill

Heat panini grill. Slice ciabatta bread in half. Over a preheated hot grill or under broiler, using tongs, grill bread until grill marks appear about 2 to 4 minutes. Using a rubber spatula spread 4 tablespoons of white truffle butter on bread. Layer lettuce, sopressata, mozzarella, prosciutto, radicchio, sun-dried peppers, and basil leaves.

Drizzle olive oil and balsamic vinegar and add salt and pepper, to taste. Cover sandwich with top piece of bread and cut into 4 equal pieces. Place sandwich on panini press until bread is toasted and cheese is melted about 5 minutes. Remove from grill and serve. Makes 4 sandwiches