2019-11-01 Cooking with Paula Deen

45 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019

SOUTHWESTERN CHOPPED

SALAD

Makes 8 to 10 servings

(photo on page 43)

¼ cup fresh lime juice

1 clove garlic, minced

2 tablespoons honey

1 tablespoon minced jalapeño

½ teaspoon kosher salt

¼ teaspoon ground black pepper

¼ cup olive oil

1 head romaine lettuce, chopped

4 cups chopped stemmed turnip

greens

1 ripe avocado, pitted and cubed

1 pint cherry tomatoes, halved

1 cup corn kernels

1 cup tortilla strips

½ cup chopped green onion

¼ cup chopped fresh cilantro

1. In the container of a blender, pulse
   together lime juice, garlic, honey,
   jalapeño, salt, and pepper until smooth.
   With blender on low, add oil in a slow,
   steady stream until well combined.
   Cover and refrigerate until ready to use.


2. In a large bowl, toss together lettuce,
   turnip greens, avocado, tomatoes, corn,
   tortilla strips, green onion, and cilantro.
   Serve immediately with lime dressing.

PULLED PORK ENCHILADAS

Makes 10

(photo on page 42)

1 tablespoon olive oil

1 medium red onion, thinly sliced

1 large orange bell pepper, seeded

and thinly sliced

1½ pounds pulled pork

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 (10-ounce) can mild green

enchilada sauce

1 (4-ounce) can diced hatch green

chiles, undrained

1 cup heavy whipping cream

¼ cup low-sodium chicken broth

10 (8-inch) fl our tortillas

2 cups shredded Monterey Jack

cheese with peppers, divided

Garnish: chopped fresh cilantro

1. Preheat oven to 350°. Spray a 13x9-
   inch baking dish with cooking spray.


2. In a large saucepan, heat oil over
   medium-high heat. Add onion and bell
   pepper; cook, stirring occasionally,
   until tender, about 5 minutes. Add
   pork, salt, and black pepper; cook until
   heated through, about 3 minutes.


3. In a medium bowl, stir together
   enchilada sauce, chiles, cream, and
   broth. Spread half of sauce in bottom
   of prepared pan.


4. Spread ½ cup pork mixture down
   center of each tortilla, and top each
   with about 2 tablespoons cheese. Roll
   up tortillas with fi lling, and place,
   seam side down, in prepared pan. Pour
   remaining sauce onto enchiladas, and
   top with remaining ½ cup cheese. Spray
   a large piece of foil with cooking spray;
   cover casserole, spray side down.


5. Bake for 20 minutes. Uncover and
   bake until bubbly, about 10 minutes
   more. Increase heat to broil; broil
   until cheese is lightly browned, 1 to
   2 minutes. Let stand for 10 minutes
   before serving. Garnish with cilantro,
   if desired.

1 teaspoon baking powder

¾ teaspoon ground red pepper

Cinnamon Frosting (recipe follows)

Garnish: chopped chocolate

1. Preheat oven to 350°. Spray a 13x9-
   inch baking pan with cooking spray;
   line pan with parchment paper, letting
   excess extend over sides of pan.


2. In a large bowl, whisk together
   granulated sugar, cocoa, melted butter,
   brown sugar, vanilla, salt, and espresso
   powder until well combined. Add eggs,
   one at a time, whisking well after each
   addition.


3. In a small bowl, whisk together
   fl our, cinnamon, baking powder, and
   red pepper. Fold fl our mixture into
   sugar mixture just until combined.
   (Batter will be thick.) Spread batter into
   prepared pan.


4. Bake until a wooden pick inserted
   in center comes out clean, 25 to
   30 minutes. Let cool completely in pan
   on a wire rack.


5. Using excess parchment as handles,
   remove from pan. Spread Cinnamon
   Frosting onto cooled brownie. Cut into
   bars. Garnish with chopped chocolate,
   if desired. Store in an airtight container
   for up to 2 days.

Cinnamon Frosting

Makes 1⅔ cups

¾ cup unsalted butter, softened

¼ teaspoon kosher salt

3 cups confectioners’ sugar

1 tablespoon heavy whipping

cream

1½ teaspoons ground cinnamon

½ teaspoon vanilla extract

1. In a large bowl, beat butter and salt
   with a mixer at medium speed until
   creamy, 1 to 2 minutes. Gradually add
   confectioners’ sugar, beating until well
   combined, stopping to scrape sides of
   bowl.


2. Add cream, cinnamon, and vanilla,
   beating until smooth and spreadable.
   Use immediately.

· kitchen tip ·

Enchiladas can be prepared

through step 4 and refrigerated

overnight. Let casserole stand at

room temperature for 45 minutes

before baking as directed.

CINNAMON-SPICED BROWNIES

Makes about 18

2 cups granulated sugar

1¼ cups Dutch process cocoa

powder

1 cup unsalted butter, melted

¼ cup fi rmly packed light brown

sugar

2 teaspoons vanilla extract

1¼ teaspoons kosher salt

1¼ teaspoons instant espresso

powder

4 large eggs, room temperature

1½ cups all-purpose fl our

1 tablespoon ground cinnamon