Banana Nutella Crepes
Inspired by: Paula Deen
Serves 4
Sift 1 cup flour and a pinch of salt into a bowl. Make a well in the center and add 1 egg and 1 egg yolk. Pour in 1 & 1/2 cup milk slowly and stirring constantly. When half of the milk is added stir in 1 tablespoon melted butter and 1/2 teaspoon vanilla extract. Beat until smooth.
Let mixture sit for 20 minutes before using, the consistency will be like a cream.
Heat a very well greased skillet. Add 1/3 cup batter. Cook until bubbly and flip. Both sides should be golden brown. Repeat with all of the batter.
Spread a thing layer of Nutella onto crepe and add sliced bananas down the middle. Roll, or fold. Top with whipped cream!
Easy Chicken and Dumplings
Serves 4
Inspired by: Blake’s Grandma Lucy, a little Paula Deen and Me
In a medium sized pot over medium heat, add 1/2 cup chicken broth.
Add 1 & 1/2 cup chopped carrots, 1 & 1/2 cup chopped celery and 1/2 chopped onion. (More to taste) Stir in 2 chopped chicken breast. Season with salt, pepper and 1/4 tsp nutmeg. Stir frequently, until chicken is cooked.
Add 2 10 oz cans of condensed cream of chicken soup and stir together. Add 2 & 1/2 cups chicken broth. Bring to a boil.
To make the dumplings: Stir 2 cups Bisquick, 2/3 cup milk, a dash of paprika, and 1 tablespoons parsley.
Drop the dough by the spoonful into the broth. Remember dumplings with expand, so make them small. Don’t stir, or you will wind up with a big mess! Cook the dumplings for 10 minutes, cover and cook for another 5 minutes.
Serve hot, topped with parsley.
Chicken and Rice Casserole
Serves 6 plus
Inspired by: Miss Paula Deen (Southern Cooking Bible)
Preheat your oven to 300*
Cook 1 6 ounce box of long grain and wild rice according to box directions.
Meanwhile:
In a medium sauce pan heat 2 tablespoons vegetable oil on medium heat. Saute 1 chopped yellow onion until soft and translucent. Transfer to a large bowl to cool.
In another pan cook 1 large chopped chicken breast on medium heat in olive oil. (This is also a great recipe to use leftover chicken)
In the bowl with the onion add the following:
1 8 ounce can water chestnuts (drained and chopped)
2 14 ounce cans french-style green beans (drained)
1 4 ounce jar pimientos (rinsed and drained)
1 10 ounce can condensed cream of celery soup
1 cup mayo
1 cup shredded cheddar cheese
Mix together. Then add the chicken and the rice. Stir well.
Pour into a baking dish and sprinkle more cheese on top. Bake for 25 minutes and you got yourself a casserole.
note: this will keep in the fridge for up to 3 days, so make ahead for a busy workweek dinner!
Serves 4
Inspired by: Food Network (Paula Deen)
Sprinkle 4 (2 inch thick) boneless pork chops with salt and pepper.
In a large skillet, heat vegetable oil over medium high heat. Add the pork chops and cook until browned on both sides (about 5 minutes per side)
Place 1 & 1/2 cups sliced Vidalia onions evenly over pork chops.
In a small bowl, combine 1 cup beef stock, 1 tablespoon chopped fresh parsley, 1 teaspoon mustard, 1 teaspoon paprika, and a little salt and pepper. Pour the mixture over the pork chops, and allow it to boil. Reduce the heat to medium and simmer for 30 minutes-stir once in awhile.
Stir in an 8 ounce container of sour cream until blended and cook until heated through (about 5 minutes, don’t boil!!)
Serve over hot rice!
My notes:
This is very tasty! However, it does take a long time to make. Paula Deen knows what she’s talking about.
