My sister Julie lives in Elkmont, Alabama (almost at the Tennessee line). She and her husband Larry have four children (three are in Utah attending school and/or working and one is in Uruguay on a church mission). She has a full-time job at Athens hospital, visits home health care paitents and teaches a class at a local college. Amanda lives in Montgomery. Her husband, Jeff, is a radiologist and they have three children (ranging in age from 10-17). She is a stay-at-home mom (I use that term loosely, she runs marathons, plays tennis, collects money for charity, supports candidates for political office and plans luncheons for 700 people - so she never stays in one spot for long).
When we arrived in Headland we picked up Nana and ate lunch at a nice little cafe on the Headland town square. We each ordered something different so we could share and taste. I got chicken salad. Nana got quiche, Julie and Amanda got little flatbread sandwiches Then we split 2 slices of chocolate chip pecan (as Paula would say PEE-can) pie for desert.
Then we went back to Nana's house and made Paula's peach cobbler. Once it was done we went grocery shopping for the ingredients we needed to make the other dishes. We were able to get everything in Headland's Piggly Wiggly except Chilli Cheese Fritos, Easy Off Oven Cleaner (the cobbler leaked a little on to Nana's oven), leeks and shrimp. From the moment we arrived in Headland Amanda had been running into people she knew. So when I saw her chatting with the meat man at the Piggly Wiggly (when she was supposed to be locating shrimp) I thought she had been diverted from her task by yet another old acquaintance. Then I found out that she was asking the meat man about the shrimp! She told him we needed shrimp but it didn't have to be fresh (meaning it could be frozen). He asked why in the world we would want shrimp that wasn't fresh. Anyway, it turns out they don't have shrimp of any kind available in Headland, so Amanda and Julie dropped me off at Nana's to continue cooking while they went in search of the missing items.
By the time my sisters got back (with FRESH, Cajun seasoned, steamed shrimp) we were ready to cook in earnest. Nana told us that at Paula Deen's restaurant they walk around with biscuits on a tray offering them to the people waiting in line. So when some visitors arrived (Nana's sister Mary Owens, her husband Lee and Nana's youngest brother Jim), we hurried to make the biscuits so we could walk in and serve them on a tray like Paula Deen. But our guests had to leave before we got the biscuits ready and we didn't get to serve them Paula Deen style. That was the weekend's only disappointment.
Our menu consisted of - Shrimp and Grits, Corn Salad, Cheese Biscuits, and Peach Cobbler for dessert. The recipies are all available on Paula Deen's official website (http://www.pauladeen.com/) but I've listed them below for your convenience.
It was a perfect weekend and I hope we get to do it again sometime (my grandfather suggested that we come back every weekend). I feel like after spending time with these three incredible women that I am somehow improved. I've felt like a better wife and mother and person in general all week (maybe I DO need to do this every weekend). I appreciate my sisters for making the necessary adjustments in their lives to make room for a Paula Deen Weekend in Headland. I'm also thankful to their husbands and children for sharing them with me. Life is short, time passes quickly, but some things never change.
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup shortening3
/4 cup grated sharp Cheddar
1 cup buttermilk
1/4 stick butter, melted
Directions:Preheat oven to 350 degrees F. In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.Prep Time: 10 minutes Cook Time: 15 minutes Difficulty: Easy Yield: 16-20 biscuits
4 tablespoons olive oil
4 tablespoons diced leeks
4 tablespoons diced onion
4 tablespoons diced green peppers
20 medium to large shrimp, peeled and de-veined, with tails on
1 tablespoon white wine (we used cooking sherry)
1 cup heavy cream
Salt and pepper
Cajun Seasoning to tasteDirectionsCook grits according to package directions; set aside and keep warm.Heat oil in a large skillet over medium-high heat. Add tasso (bacon) and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with cooking sherry. Slowly add the cream and let reduce until thickened. Season with salt and pepper and Cajun seasonings, to taste. (Paula suggests a more attractive presentation - but we opted for what was easy). Pour grits into a casserole dish. Put shrimp and vegetables on top. Pour sauce over everything.
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips (we used regular and it worked fine)DirectionsMix first 5 ingredients and chill. Stir in crushed corn chips just before serving (if you expect to have leftovers, reserve about a cup of chips and mix them in the next day to provide new crunch)
1 stick of butter
3/4 cup sugar
3/4 cup self-rising flour
1 cup milk
1 large can sliced peaches
1 small can sliced peaches
Melt butter in 9 X 13 dish in 350 degree oven until golden brown around edges. In bowl mix sugar, self-rising flour and milk. Pour batter mixture over hot butter in the 9 X 13 baking dish. Spoon the peaches into the batter. Gently pour juice from large can of peaches over the top.Bake for 40 minutes at 350 degrees (or until golden brown). (One of Julie's patients suggested doubling the 'crust' portion of the recipe and topping the cobbler with cinnamon sugar - so that's what we did.) It's great alone or with cool whip or ice cream on top!