A Deen feast: Burgers, potato salad

Paula Deen, the queen of Southern hospitality, and her sons, Jamie and Bobby, are sharing their delicious and easy-to-make recipes, including pepper jack burgers, creamy potato salad, chicken casserole and a Bloody Mary. So grab an apron and a pan and get ready to wow your family.

Pepper jack burgers with cilantro mayo and spicy ketchup
Servings:

Burgers makes 5 servings; Cilantro mayonnaise makes about 1 cup; Spicy ketchup makes about 1 1/2 cups

Ingredients

  • Pepper jack burgers

    • 1 1/2 pound ground chuck
    • 1/2 cup crushed French fried onions
    • 2 jalapenos, seeded and minced
    • 1 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 5 slices Monterey Jack cheese with peppers
    • 1 red onion, cut into 5 (1/4 inch thick) slices
    • 1 tablespoon vegetable oil
    • 5 kaiser buns, split, buttered and toasted
    • Cilantro Mayonnaise (recipe follows)
    • 5 slices tomato
    • 1 1/4 cups shredded iceberg lettuce
    • Spicy Ketchup (recipe follows)
  • Cilantro mayonnaise

    • 1 cup mayonnaise
    • 1 tablespoon minced fresh cilantro
    • 1/2 teaspoon grated lime zest
  • Spicy ketchup

    • 1 tablespoon vegetable oil
    • 1 small sweet onion, thinly sliced
    • 2 teaspoons white vinegar
    • 1 cup ketchup
    • 1 chipotle pepper in adobo sauce, minced
    • 2 teaspoons adobo sauce from chipotle peppers
    • 1/4 teaspoon ground cumin

Preparation

Baking Directions:

Pepper jack burgersSpray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat. In a medium bowl, gently combine ground chuck, onions, jalapenos, cumin, salt, and pepper. Shape mixture into 5 (1/2-inch-thick) patties. Grill patties covered with grill lid, for 5 minutes per side or until desired degree of doneness. Top each burger with 1 slice cheese, and remove from the grill.Brush both sides of onion slices with oil. Grill onion slices for 4 to 5 minutes per side or until onion is tender.Spread bottom of each bun with desired amount of cilantro mayonnaise. Place 1/4 cup shredded lettuce, 1 slice tomato, 1 burger, and 1 grilled onion slice on bottom of each bun. Spread each bun top with desired amount of Spicy Ketchup. Cover burgers with bun tops. Serve immediately.Cilantro mayonnaiseIn a small bowl, combine mayonnaise, cilantro, and lime zest. Cover and chill.Spicy ketchupIn a small saucepan, heat oil over medium heat. Add onion, and cook, stirring frequently, for 5 minutes or until onion is tender. Add vinegar, and cook for 1 minute. Stir in ketchup, chipotle pepper, adobo sauce, and cumin; cook, stirring constantly for 2 minutes. Remove from heat and let cool. Cover and chill.

Ultimate creamy potato salad
Servings:

Makes about 6 servings

Ingredients

    • 3 pounds fingerling potatoes
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup mayonnaise
    • 1 tablespoon chopped fresh basil or dill
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon whole-grain mustard
    • 1 tablespoon fresh lemon juice
    • Fresh basil or dill

Preparation

Baking Directions:

Spray grill basket with nonstick nonflammable cooking spray. Preheat grill to medium-high heat. In a large bowl, combine potatoes, oil, salt, and pepper. Place potatoes in grill basket, and grill for 10 minutes or until potatoes are tender, turning once. Remove potatoes from grill. Cool potatoes, and cut into bite-size pieces. In a large bowl, combine potatoes, mayonnaise, basil or dill, parsley, mustard, and lemon juice, stirring until potatoes are well coated. Serve at room temperature or chilled. Garnish with fresh basil or dill, if desired.

Tips:

Note: If fingerling potatoes are unavailable, substitute small new potatoes.

Chicken ranch-style breakfast casserole
Servings:

Makes 6-8 servings

Ingredients

    • 2 cups shredded sharp Cheddar cheese, divided
    • 1 (8-ounce) package cream cheese, softened
    • 1 cup sour cream
    • 1/4 cup butter, melted
    • 1 (1-ounce) package ranch-style salad dressing mix
    • 1 (30-ounce) package frozen country-style hash brown potatoes, thawed
    • 1 cup diced cooked chicken
    • 8 strips bacon, cooked and crumbled, divided
    • Chopped fresh parsley

Preparation

Baking Directions:

Preheat oven to 350°. Lightly grease a 1½-quart baking dish.In a medium bowl, combine 1 cup Cheddar cheese, cream cheese, sour cream, butter and dressing mix; stir until smooth. Stir in hash browns, chicken, and half of bacon. Spoon mixture into prepared baking dish.Bake for 30 minutes. Top with remaining 1 cup cheese and remaining half of bacon; bake for 20 minutes or until golden. Garnish with chopped parsley, if desired.

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