Paula for President

My thought for today- Paula Deen for president!!! Seriously, she was a single mom who raised two boys and she successfully started and ran her own restaurant- she could run this country, I'm sure of it. Furthermore, she is a culinary genius.

Yeah, I know some of you would debate that part and I would have too until last night. Last night, Paula won me over forever.

For several years now, I have made this Paula recipe- we often refer to it as Bread Pudding for Breakfast. And in this house,we happen to like our bread pudding but this recipe is really a little bit better than bread pudding for breakfast. I do not make it often, generally I do make it on Christmas Eve so it is ready to put in the oven for Christmas morning and we eat while we unwrap. Then, I usually end up making it once or twice during the rest of the year. A friend gave me the recipe and I knew it was Paula Deen I guess I never thought much about it.

Baked French Toast Casserole

Ingredients:
1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cup half-and-half
1 cup milk
2 tablespoon sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
dash salt
Praline Topping, recipe follows
Raspberry Syrup, recipe follows

Directions:
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
Prep Time: 20 minutes Inactive Cook Time: 8 hours Cook Time: 45 minutes Difficulty: Medium Yield: 6-8 servings

Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2-teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup: 1 cup raspberry preserves 3 tablespoons water 2 tablespoons raspberry liqueur (recommended: Framboise)
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

And as a note to the above recipe, I have never made the Raspberry Syrup because it was not included in the copy of the recipe I have. I now feel very angry at all those people who have been eating my french toast with their raspberry syrup because it sounds really yummy.

So, although I had watched a Paula Deen show here or there on Food Network I wasn't what I would call a fan. She was funny and she liked butter. I can appreciate that. She told Martha Stewart when asked if she was really cooking with all that butter," Honey, I'm just a little, fat southern girl and we like butter." Yes, we do Paula. We like butter. Amen.

Then, Easter of this year we dined at my Grandparents house where Mommy B made ham & grits. Not much of a grits girl, myself. But being all about setting a good example and all, and you all can stop the snickering because deep in your heart you know it's true. Okay, maybe I am the one snickering. Anyway, I served myself a small helping of grits when I also served them to Duncan. He looked at me a little funny. I looked at him back with that Mother look of shut-your-mouth-now-or-I-will-lecture-you-all-the-way-home-and-everyone-in-the-car-will-be-mad-at-you-and-you-will-wish-you-had-just-eaten-the-damn-grits kind of look. You're familiar with it, I'm sure.

So, we taste the grits. And we sort-of silently agree immediately that they are like the best thing ever. I think that Duncan and I only had grits for lunch. We probably ate five or six servings. It was obnoxious. They are good, though. So, it was okay.

Then for dessert, Mommy B brought out a delicious looking dish that was covered on top with shortbread cookies. In case you are not aware, shortbread cookies are the best cookies on the whole planet. Can I get another Amen? This was fabulous. I inquired as to what she was carrying. Well, it was none other than banana puddin' . If you live in Texas, you must leave the G off pudding when it is preceded by banana. It's the law.

First of all, I do not like Banana Puddin'. I have never liked Banana Puddin'. But this idea was genius, it almost made me eat the Banana Puddin' which just once more for effect I will remind you, I do not like. This idea, I asked. Did she come up with it herself? No. Paula did. Genius girl, just genius. Take those soggy Nilla wafers out and add the most delicious cookies ever. Yummy.


Baked Garlic Cheese Grits

Ingredients:
6 cup chicken broth
1 teaspoon salt
1/4 teaspoon pepper
2 cup regular grits
1/4 teaspoon garlic powder
16 ounce cheddar cheese, cubed
1/2 cup milk
4 eggs, beaten
1 stick butter
8 ounce grated sharp white cheddar cheese

Directions:
Preheat oven to 350. Grease a 4 quart casserole dish. Bring the broth, garlic powder, salt and pepper to a boil in a 2 quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 minutes. Add the cubed cheddar cheese and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar cheese and bake for 35-40 minutes or until set.
Yield: 12 servings Prep time: 10 minutes Cook time: 45-50 minutes Ease of preparation: easy
PD & Friends, pg. 153
Recipe courtesy of Paula Deen

So, at this point I am a Paula fan. I researched some recipes of hers to try and I discovered I had been making her fried chicken for years- I just didn't realize it. It's yummy. And on to last night, I made her recipe for Chicken Georgia. It's easy. It's fast. And my vegetarian daughter ate two helpings of Chicken. I love you Paula Deen.


Chicken Georgia

Ingredients:
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

Directions:
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.
Prep Time: 5 minutes Cook Time: 35 minutes Ease of Preparation: Easy Yield: 4-6 servings
Recipe courtesy Paula Deen