Paula Deen

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Ingredients

·      2 peaches, seeded and sliced into eighths

·      1 cup all purpose flour

·      ¼ cup plus 2 tablespoons olive oil-butter blend

·      ¼ cup brown sugar

·      ¼ cup raw brown sugar

·      ¼ cup chopped pecans

·      ½ lemon

·      1 tablespoon honey

·      1 teaspoon vanilla extract

·      ¼ teaspoon cinnamon

·      Pinch of nutmeg

 

Method

-      Mix flour, brown sugar, granola and ¼ cup of olive oil-butter blend together in a mixing bowl

-      Add nutmeg, pecans and cinnamon

-      In a skillet, melt 2 tablespoons of olive oil-butter blend

-      Add raw brown sugar to skillet

-      Add peaches to skillet

-      Add juice from ½ lemon to skillet

-      Add honey and vanilla extract to pot

-      Pour peach mixture from skillet into a miniature cast iron pan

-      Top peach mixture with granola crumble made earlier

-      Bake in the oven for about 20 to 25 minutes until the sugars caramelize and bubble

-      Serve topped with Greek yogurt

 

Meet the Guest Stars
Paula Deen | @Paula_Deen

As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200, reached deep inside her soul and started The Bag Lady, a... (full profile)

Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      Mix flour, brown sugar, granola and ¼ cup of olive oil-butter blend together in a mixing bowl

-      Add nutmeg, pecans and cinnamon

-      In a skillet, melt 2 tablespoons of olive oil-butter blend

-      Add raw brown sugar to skillet

-      Add peaches to skillet

-      Add juice from ½ lemon to skillet

-      Add honey and vanilla extract to pot

-      Pour peach mixture from skillet into a miniature cast iron pan

-      Top peach mixture with granola crumble made earlier

-      Bake in the oven for about 20 to 25 minutes until the sugars caramelize and bubble 

Ingredients
  • 2 peaches, seeded and sliced into eighths
  • 1 cup all purpose flour
  • ¼ cup plus 2 tablespoons olive oil-butter blend
  • ¼ cup brown sugar
  • ¼ cup raw brown sugar
  • ¼ cup chopped pecans
  • ½ lemon
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • Pinch of nutmeg
Instructions

Braised Pork Ingredients

·      2 pounds pork shoulder, braised and chunks pulled off

·      4 cups chicken stock

·      4 garlic cloves, minced

·      3 celery ribs, chopped

·      2 sprigs of thyme

·      1 bay leaves

·      1 onion, chopped

·      1 green bell pepper, chopped

·      3 tablespoons all purpose flour

·      2 tablespoons of olive oil

·      2 tablespoons olive oil-butter blend

·      Salt, black pepper and cayenne pepper to taste

 

Method

-      Season pork with salt, pepper and cayenne pepper

-      In a braising pot, heat oil and sear pork in pot

-      Once seared, remove pork from pot, and in the same pot, add bell pepper, onion, celery and garlic

-      Once vegetables begin to sweat, add in bay leaf

-      Add olive oil-butter blend

-      Once vegetables are cooked down, add in pork

-      Add chicken stock to pot, and braise meat on low heat for about 2 hours

 

Dumplings Ingredients

·      4 cups chicken stock

·      3 cups braising liquid

·      2 cups self-rising flour

·      1 cup sweet potatoes, peeled and boiled

·      ¼ cup olive oil butter blend

·      ¼ cup almond milk

·      3 tablespoons vegetable shortening

·      2 tablespoons brown sugar

·      2 tablespoons cornstarch

·      1 tablespoon sage, chopped

·      1 teaspoon cinnamon

·      ¼ teaspoon ground nutmeg

·      Salt and pepper to taste

 

Method

-      In a pot, sweat onions, green peppers, celery and garlic

-      Create a well in the center of the pot, and add flour to create a roux

-      Add in chicken stock

-      Stir in 2 tablespoons of butter

-      Season with salt and pepper to taste

-      Add braising liquid from braised pork to mixture, and bring to a simmer

-      In a mixing bowl, mix flour, shortening and olive oil-butter blend together

-      Add brown sugar, cinnamon and nutmeg to mixture

-      Add almond milk

-      Stir in sweet potatoes

-      Add sage

-      Add cornstarch

-      Turn dough onto floured surface, and roll into quarter-sized balls

-      Drop balls in simmering liquid to cook

-      Once dumplings are cooked and float to the top, add braised pork to pot, and serve

Ingredients
  • 2 pounds pork shoulder, braised and chunks pulled off
  • 4 cups chicken stock
  • 4 garlic cloves, minced
  • 3 celery ribs, chopped
  • 2 sprigs of thyme
  • 1 bay leaves
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 tablespoons all purpose flour
  • 2 tablespoons of olive oil
  • 2 tablespoons olive oil-butter blend
  • Salt, black pepper and cayenne pepper to taste
  • 4 cups chicken stock
  • 3 cups braising liquid
  • 2 cups self-rising flour
  • 1 cup sweet potatoes, peeled and boiled
  • ¼ cup olive oil butter blend
  • ¼ cup almond milk
  • 3 tablespoons vegetable shortening
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon sage, chopped
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt and pepper to taste

Chef Jeff and Paula Deen create a fabulous southern dessert with fresh peaches from Georgia! 

Ingredients

·      2 peaches, seeded and sliced into eighths

·      1 cup all purpose flour

·      ¼ cup plus 2 tablespoons olive oil-butter blend

·      ¼ cup brown sugar

·      ¼ cup raw brown sugar

·      ¼ cup chopped pecans

·      ½ lemon

·      1 tablespoon honey

·      1 teaspoon vanilla extract

·      ¼ teaspoon cinnamon

·      Pinch of nutmeg

 

Method

On Monday February 9th Chef Jeff welcomes Paula Deen to the Flip My Food Truck to create some southern favorites such as braised pork and dumplings with Peach Betty for dessert. Paula has been busy launching her new Paula Deen Network, which is an on-demand, interactive online cooking network filled with all the things you’ve always loved about Paula.

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