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Chef Damaris Phillips Recipes

1 of 14
Damaris Phillips - Chicken & Cheese Fondue
Chicken & Cheese Fondue
Course:
Appetizer
Cuisine:
American
INGREDIENTS:
  • 4 ounces amber beer 
  • 4 ounces half-and-half
  • 8 ounces cream cheese
  • 1/2 teaspoon mustard powder
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper 
  • 4 ounces extra-sharp Cheddar, shredded (about 2 1/2 cups) 
  • 3 ounces smoked gouda, shredded (about 2 cups) 
  • 1 1/2 cups rotisserie chicken, shredded
  • 1 bag Pretzel thins

DIRECTIONS:

  1. Combine the beer, half-and-half and cream cheese in a large saucepan over medium-low heat and cook, whisking, until the cream cheese is melted and well incorporated, about 5 minutes.
  2. Add the mustard powder and garlic powder to the saucepan. Season with salt and pepper and whisk to incorporate. 
  3. Stir in the Cheddar and smoked gouda and cook, stirring, over low heat until all the cheese is melted.
  4. Fold in the chicken and continue to cook for 3-5 minutes until the sauce is thick and ingredients combined.
  5. Serve 1/2 cup in individual bowls with Pretzels on the side. 

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2 of 14
Damaris Phillips - Orange Chocolate Icebox Pie
Orange Chocolate Icebox Pie
Course:
Dessert
Cuisine:
Southern
INGREDIENTS:
  • 4 egg yolks
  • 1 (14 ounce) can of sweetened condensed milk
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 1 tablespoon citrus zest
  • 1 (9- inch) prepared chocolate graham cracker crust
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon orange extract

Damaris Phillips - Orange Chocolate Icebox Pie - Home & Family

DIRECTIONS:

  1. Preheat the oven to 350 degrees F.
  2. Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk, and the orange juice, lemon juice, zest and extract. Stir until smooth, then pour into the pre-made crust.
  3. Bake on the lowest rack until the center of the pie is just set, 15 to 20 minutes. Remove from the oven and let cool for 1 hour, then refrigerate for another hour until chilled.
  4. Meanwhile make the whipped cream. to a stand mixed fitted with the whisk attachment add the cream and sugar. Mix on medium until thick and you see the edges of the whisk as it moves though the cream, about 3-5 minutes. stir in the extract. Store in the refrigerator until you are ready to serve.

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3 of 14
Dark Chocolate Punch Cups
Dark Chocolate Punch Cups
Course:
Dessert

Dark Chocolate Punch Cups - Home & Family
Ingredients
  • 1/4 cup heavy milk
  • 1 cup whole milk
  • 2/3 cup of mayonnaise
  • 3 tablespoons sugar
  • 6 tablespoons malted milk powder
  • 9 ounces dark chocolate chips
  • 2 teaspoons vanilla
  • 1 1/2 cup whipped cream for garnish
  • 1 pound berries (or segmented oranges)
  • 1-2 tablespoons of honey (depending on sweetness of berries)

DIRECTIONS:

  1. In a medium saucepan over low heat combine the cream, milk, mayonnaise, sugar, and malted milk powder. Whisk constantly and bring to a simmer.
  2. Remove from heat and pour in the chocolate chips. When smooth, stir in the vanilla extract.
  3. Divide evenly between 10- 4-ounce punch cups or teacups, (basically any small containers that you have. I think the more mismatched the cuter!)
  4. Refrigerate until set up, about 2 hours.
  5. Drizzle berries with honey if they aren’t very sweet.
  6. Top each pot de creme with 1.5 ounces berries and 2 heaping tablespoons whipped cream.

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4 of 14
Spicy Roasted Pork Loin
Spicy Roasted Pork Loin
Course:
Breakfast
Cuisine:
American
INGREDIENTS:
  • 2 tablespoons salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoon chipolte chili powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cardamon
  • 1 teaspoon ground sumac
  • 3 tablespoons softened butter
  • One 4-pound pork loin

SORGHUM DIJONNAISE:

  • 1 cup mayonnaise
  • 1/3 cup dijon mustard
  • 3 tablespoons whole grain mustard
  • 2-3 tablespoons sorghum syrup

Chef Damaris Phillips - Home & Family

DIRECTIONS:

Pork Loin:

Preheat the oven to 350 degrees F.

In a small bowl, stir together the salt, black pepper, chipolte chili powder, the cumin, the paprika, the cardamon, and the sumac. Set aside. Rubbed the trimmed the pork loin with evenly with the butter and sprinkle evenly with the spice mixture. Transfer to a shallow roasting pan (or my favorite, a cast-iron skillet). Roast until the internal temperature is 140 degrees F, about 40-45 minutes. Remove from oven and let rest for 10 minutes before slicing.

Dijonnaise:

Add the mayonnaise, the dijon, the whole grain mustard and the sorghum syrup to a bowl. Whisk to combine.

Pork Biscuit Sandwiches:

Slice the biscuits. Spread 1-2 teaspoons on the inside top and 1/2 teaspoon on the inside bottom of the biscuits. layer with 2-3 ounces of sliced pork. Enjoy!!!!!

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5 of 14
Apple Cheddar Biscuits
Apple Cheddar Biscuits
Course:
Breakfast
Cuisine:
American
INGREDIENTS:
  • 3 cups all-purpose flour, plus more for dusting
  • 1 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 8 tablespoons cold butter, cut into cubes
  • 3/4 cups small diced green apple
  • 3/4 cups smoked cheddar, grated
  • 1/4 cup chopped chives
  • 1 1/4- 1/2 cups whole fat buttermilk
  • Special equipment: a 3-inch biscuit cutter

Chef Damaris Phillips - Home & Family

DIRECTIONS:

  1. Preheat the oven to 450 degrees F.
  2. Combine Add flour, baking powder, baking soda, the sugar, and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Add the green apples, the cheese and the onions, stir to combine. Make a well in the center and pour in 1 1/4 cups of buttermilk. Stir until just combined. If the dough looks dry add the remaining buttermilk.
  3. Turn the dough out onto a floured surface and knead 6-7 times. Pat the dough into a 1 1/2 -inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. (Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise evenly.) Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
  4. Place the biscuits on a baking sheet lined with parchment paper. (If your biscuits touch slightly they will rise more but look less uniform). Bake until golden brown, 20 to 23 minutes.

Get the Recipe to the Spiced Roasted Pork Loin >>

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Check out more delicious recipes at the Home & Family Pinterest Page

6 of 14
Bourbon Shrimp Boil
Bourbon Shrimp Boil
Course:
Lunch, Dinner
Cuisine:
Southern
INGREDIENTS:
  • 1⁄2 cup shrimp boil seasoning like Old Bay
  • 1/4 cup plus 2 tablespoons cajun seasoning
  • 2-4 tablespoons salt (depending on salt level of season blends)
  • 5 quarts water
  • 6 ounces bourbon (optional or 12 ounces beer)
  • 2 pounds new potatoes
  • 2 large vidalia onions, cut in wedges
  • 6 carrots. cut into 3” pieces
  • 6 ribs celery, cut into 3" pieces
  • 2 lbs smoked sausage, cut in 2 inch lengths
  • 8 ears corn on the cob, cut into 3” pieces
  • 4 lbs extra jumbo (16-20) shrimp, peeled, deveined, tail on
  • 2 sticks butter
  • 3-4 tablespoons hot sauce

Bourbon Shrimp Boil - Home & Family

DIRECTIONS:

  1. In an 10-quart stock pot, bring the shrimp boil seasoning, 1/4 cup of cajun seasoning, the salt, water, and bourbon to a boil.
  2. Add potatoes and onions cook over high heat for 6 minutes.
  3. Add the carrots and the celery and cook for 4 minutes
  4. Add smoked sausage; continue to cook on high for 3 minutes.
  5. Add corn to pot; continue to boil for 7 minutes.
  6. Add shrimp and cook until opaque about 2-4 minutes.
  7. Meanwhile, in a small saucepan over medium heat, melt the butter and add the hot sauce and the remaining cajun seasoning. Stir to combine. Remove from heat and set aside.
  8. Drain cooking liquid; pour contents of the pot into several large bowl or shallow pails. Toss with half the butter sauce and serve with remaining butter on the side. Serve immediately and ENJOY!!!!!!!

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7 of 14
Pepper Jelly Roasted Turkey with Crunchy Almond Salad
Pepper Jelly Roasted Turkey
Course:
Dinner
Cuisine:
American
Seasonal Event:
Christmas

Pepper Jelly Roasted Turkey with Crunchy Almond Salad - Home & Family
INGREDIENTS:

PEPPER JELLY ROASTED TURKEY BREAST:

  • 1 whole bone-in turkey breast (6½ to 7 pounds)
  • olive oil
  • 1 ½ cup red pepper jelly
  • 3 tablespoons butter
  • 1 ½ tablespoon Dijon mustard
  • 4 tablespoon wine or water
  • freshly ground black pepper
  • salt

CRUNCH ALMOND AND CRANBERRY NAPA SALAD:

  • 1 head napa cabbage, cored and shredded
  • 2 carrots, peeled and shredded
  • 1 red pepper, julieened
  • 1 bunch minced green onions
  • ¼ cup dried cranberries
  • ⅓ cup butter, melted
  • 1 (3 ounces) package ramen noodles, broken
  • 2 tablespoons sesame seeds
  • 1 cup slivered almonds
  • 1/4 cup cider vinegar
  • ¾ cup vegetable oil
  • ⅓ cup honey
  • 2 tablespoons soy sauce

DIRECTIONS:

Recipes Courtesy Damaris Phillips

Pepper Jelly Roasted Turkey Breast:

  1. Preheat the oven to 325 degrees F.
  2. Brush the turkey with olive oil and season with salt and pepper. Place the turkey breast, skin side up, on a rack in a roasting pan. Cover with aluminum foil and bake for 1 1/2 hours
  3. Meanwhile, combine the red pepper jelly, butter, mustard and wine or water in a saucepan. Cook until smooth and combined, about 5 minutes.
  4. Remove the turkey from the oven and brush with the glaze. Return to the oven, uncovered, for 20-40 minutes, until internal temperature reaches 165 degrees. The glaze should be caramelized and bubbly, but if not turn the oven to broil and broil for 2-3 minutes.
  5. Remove from the oven and let rest for 10 minutes before cutting.

Crunchy Almond and Cranberry Napa Salad:

  1. In a large bowl combine the cabbage, carrots, pepper, green onions and cranberries. Toss to combine. Cover with plastic wrap and store in the refrigerator until you are ready to serve.
  2. Meanwhile, make the crunchy bits.
  3. Preheat oven to 350 degrees F.
  4. To a large bowl add the ramen noodles, sesame seeds and almonds. stir to combine and drizzle with the melted butter. Toss to coat evenly. Pour onto a cookie sheet in evenly and bake until golden brown, about 15-20 minutes. Stir every 5 minutes to make sure they don't burn. Remove from the oven and cool.
  5. To make the vinaigrette, add the vinegar, oil, bourbon, honey, soy sauce and 2 tablespoons water to a saucepot. Bring the mixture to a boil, over medium heat. Boil for 1 minute and then remove from the heat and cool.
  6. When you are ready to enjoy, add the crunchy bits to the bowl with the cabbage. Drizzle on the vinaigrette and toss to combine. Serve immediately!

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8 of 14
Herb and Pepper Crusted Pork Loin with Walnut Parsley Pesto Vegetables
Herb and Pepper Crusted Pork Loin
Course:
Dinner
Seasonal Event:
Christmas
INGREDIENTS:

PORK LOIN:

  • 2 teaspoons Olive Oil
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • One 4-pound pork loin

ROASTED ROOT VEGETABLES:

  • 1 pound carrots, peeled and cut into 1 inch chunks
  • 1 pound parsnips, peeled and cut into 1 inch chunks
  • 2 large sweet potato, peeled and cut into 1 inch cubes
  • 1 large red onion, peeled, quartered and root removed
  • 3 tablespoons vegetable oil
  • 1 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

WALNUT PARSLEY PESTO:

  • 2 small heads Roasted Garlic
  • 2 ounces walnuts (about 1/2 cup), toasted
  • 1/2 bunch fresh parsley, with stems
  • Kosher salt
  • 1/4 cup walnut oil
  • 1/4 cup grated Parmesan
  • Lemon juice

Herb and Pepper Pork Loin - Home & Family

DIRECTIONS:

Pork Loin:

  1. Preheat the oven to 425 degrees
  2. In a small bowl, stir together the olive oil, rosemary, sage thyme, parsley, salt, black pepper, and crushed red pepper.
  3. Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or a cast-iron skillet).
  4. Rub the pork loin with oil and spice mixture, coating evenly.
  5. Roast until the internal temperature is 140 degrees F, about 35-45 minutes.
  6. Remove from oven and let rest for 10 minutes before slicing.

Vegetables:

  1. Preheat the oven to 425 degrees
  2. In a large bowl combine the vegetable oil, carrots, parsnips, sweet potatoes, onions, 1 teaspoon of salt and pepper and toss to evenly coat.
  3. Place the vegetables in a single layer on 2 baking sheets.
  4. Bake for 28-33 minutes, until all the vegetables are tender.
  5. Stir halfway through using a metal spatula.

Pesto:

  1. Press out the cloves from the roasted garlic heads and add them to a food processor along with the walnuts, parsley and 1/2 teaspoon salt.
  2. Pulse until pulverized.
  3. With the motor running, drizzle in the walnut oil.
  4. Add the Parmesan and some lemon juice, and pulse until just combined.
  5. Remove the vegetable from the oven and add them to a large bowl along with 1/4 cup pesto.
  6. Toss to coat.
  7. Arrange on a platter and spoon on the remaining pesto over the vegetables.

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9 of 14
Eggnog Rum Cake
Eggnog Rum Cake
Course:
Dessert
Seasonal Event:
Christmas
INGREDIENTS:

CAKE:

  • Cooking Spray
  • 1 3/4 cup all-purpose flour
  • 1/2 cup dry milk powder
  • 6 tablespoons cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 1/2 cup + 3 tablespoons vegetable oil
  • 3/4 cup buttermilk
  • 4 large eggs, room temperature
  • 3/4 cup dark rum
  • 1 tablespoon vanilla extract

EGGNOG GLAZE:

  • 3.5 ounces white chocolate chips
  • 2 ounces full fat eggnog
  • 1 tablespoon powdered sugar
  • Nutmeg to grate on top for garnish

Eggnog Rum Cake - Home & Family

DIRECTIONS:

Cake:

  1. Preheat the oven to 325°F.
  2. Spray a 12-cup Bundt pan with cooking spray and set aside.
  3. In a large bowl, combine the flour, the dry milk, the cornstarch, the baking powder, and the salt. Set aside.
  4. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
  5. Add the dry ingredients and mix until combined. It will look like a crumb topping.
  6. In another bowl whisk together the oil, the buttermilk, the eggs, the rum, and the vanilla extract.
  7. Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
  8. Pour the batter into the pan and bake on the center rack until the top is golden, the center is set and a toothpick comes out clean when inserted about 50-60 minutes. Let the cake cool in the pan for 10 minutes and then invert onto a cooling rack to cool.

Glaze:

  1. In a glass bowl fitted over a double broiler add the chocolate, the powdered sugar, and the eggnog.
  2. Heat over medium to melt the chocolate.
  3. Stir the entire time so that the sauce doesn’t scorch.
  4. When everything is smooth set aside until the cake is cool.
  5. Spoon the glaze over the top of the cake allowing it to run down the sides. you can do this in three or so layers, just give the glaze a couple of seconds to set up before applying the next layer.
  6. Garnish by grating fresh nutmeg on the top.

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10 of 14
Sweet Tea Pie
Sweet Tea Pie
Course:
Dessert
Cuisine:
Southern
Seasonal Event:
Christmas
Yield:
Serves 8
INGREDIENTS:

CRUST:

  • 1 ¼ cups (155 g) all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • 1  tablespoon sugar
  • 2  teaspoons instant iced tea powder
  • 2 ounces (55 g) cream cheese, cubed and frozen
  • 4 tablespoons (55 g) unsalted butter, cubed and frozen
  • 2 to 3 tablespoons ice water

FILLING:

  • 4 tablespoons (55 g) unsalted butter, melted and cooled
  • 1 cup (200 g) sugar
  • 2 large egg yolks
  • 2 large whole eggs
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornmeal
  • ⅛ teaspoon kosher salt
  • ½ cup (120 ml) cold, strong- brewed unsweetened black tea
  • 1 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice

TO SERVE:

  • 1 pound (455 g) fresh peaches, sliced
  • 1 cup Bourbon Whipped Cream (recipe follows)

DIRECTIONS:

Preheat the oven to 350°F (175°C).

Make the Crust:

  1. Put the flour, salt, sugar, and instant tea in a food processor and pulse two or three times to combine the ingredients. Add the cream cheese and butter and pulse until a coarse meal is formed. Don’t overmix, or it will heat up the cold butter.
  2. Slowly drizzle in ice water, 1 teaspoon at a time, pulsing, until a dough is formed and the mixture starts to pull away from the sides.
  3. Sprinkle your counter with flour and turn the dough out onto the surface. Knead two or three times to form a round ball. Using a rolling pin, roll out a 12-inch (30.5-cm) disk.
  4. Place in a 9-inch (23-cm) pie pan or tart pan (make sure it is not a deep dish or your filling will seem shallow) and roll the excess inward to create an edge. Put in the refrigerator while you make the filling.

Make the Filling:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light.
  2. Add the egg yolks one at a time, then the whole eggs, one at a time. Scrape down the sides of the bowl to ensure that everything is homogenous.
  3. Stir in the flour, the cornmeal, and the salt by hand. Gradually add the tea, lemon zest, and lemon juice and mix to combine until the batter is thick and smooth.
  4. Pour the mixture into the crust. Bake until the top is dark golden brown and the center is just set, 45 to 50 minutes.
  5. Let cool on a wire rack, then chill for 2 hours before serving. Top with fresh peaches and Bourbon whipped cream.

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11 of 14
Catfish Po'Boys with Caper Avocado Remoulade
Catfish Po'Boys
Course:
Lunch, Dinner
Cuisine:
Southern
INGREDIENTS:

AVOCADO REMOULADE:

  • 1 ripe avocado, peeled and pitted
  • 1 cup (240 ml) mayonnaise
  • Juice of 1 lemon (2 to 3 tablespoons)
  • 2 tablespoons whole-grain
  • mustard
  • 2 tablespoons drained capers, chopped
  • Kosher salt

CATFISH NUGGETS:

  • Canola oil for shallow-frying
  • 1 pound (455 g) catfish or other
  • firm white fish fillets, cut into
  • 1 by 2-inch (2.5 by 5-cm) pieces (about 24 total)
  • 2 teaspoons seafood seasoning, like Old Bay
  • 1 cup (80 g) panko bread crumbs
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • Kosher salt and freshly ground black pepper
  • 1 large egg
  • 1/4 cup (60 ml) pilsner or lager beer

SANDWICHES:

  • 2 baguettes, cut into thirds
  • 6 to 7 radishes, thinly sliced

DIRECTIONS:

Avocado Rémoulade:

Put the avocado in a medium bowl and mash using a fork until almost smooth. It’s okay if there are a few lumps. Add the mayonnaise, lemon juice, mustard, and capers and mix with the fork until well combined. Taste and season with salt if needed. Cover the remoulade with plastic wrap and press it onto the surface to prevent any browning. Store in the refrigerator until you build the sandwiches.

Catfish Nuggets:

Heat 1/₂ inch (12 mm) of oil in a cast-iron skillet to 345°F (175°C). Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with the seafood seasoning. Combine the bread crumbs, flour, and baking powder in a bowl and sprinkle with 1/₈ teaspoon salt and 1/₄ teaspoon pepper. Combine the egg and beer in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, then dredge it in the flour mixture. Working in batches, fry the catfish in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.

Assemble the Sandwiches:

Split each baguette piece open and remove some of the center to make room for the po’ boy ingredients. Spread both sides of the bread with remoulade—a little on the bottom and much more on the top, 3 to 4 tablespoons total per sandwich. Place four catfish nuggets on each sandwich and top with radish slices. Serve immediately.

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12 of 14
Vegetarian Fried Fish No'Boys with Caper Avocado Remoulade
Vegetarian Fried Fish No'Boys
Course:
Lunch, Dinner
Cuisine:
Southern
INGREDIENTS:

AVOCADO RÉMOULADE:

  • 1 ripe avocado, peeled and pitted
  • 1 cup (240 ml) mayonnaise
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons drained capers,chopped
  • Kosher salt

NO'BOY NUGGETS:

  • 1 cup (120 g) raw cashews
  • 1 (15-ounce/425-g) can navy beans, drained
  • 1 cup (100 g) grated Parmesan cheese
  • 2 large eggs
  • 11/2 teaspoons seafood seasoning, like Old Bay
  • 11/2 cups (120 g) panko bread crumbs
  • 1/4 cup (60 ml) vegetable oil for pan frying
  • Kosher salt

SANDWICHES:

  • 2 baguettes, cut into thirds
  • 6 to 7 radishes, thinly sliced

DIRECTIONS:

Avocado Rémoulade:

Put the avocado in a medium bowl and mash using a fork until almost smooth. It’s okay if there are a few lumps. Add the mayonnaise, lemon juice, mustard, and capers and mix with the fork until well combined. Taste and season with salt if needed. Cover the remoulade with plastic wrap and press it onto the surface to prevent any browning. Store in the refrigerator until you build the sandwiches.

No'Boy Nuggets:

Put the cashews in the bowl of a food processor and process until small pieces are formed. Add the beans and blend for 1 minute. You do not want to form a smooth paste but leave a little texture. Transfer to a bowl and add the cheese, eggs, and seafood seasoning and stir until just combined. The filling will be loose, so be gentle when forming the nuggets. Using a 1-tablespoon scoop, portion the filling. Pat to flatten each scoop and dredge it in the bread crumbs. You should make about 24 nuggets.

Heat 2 tablespoons of the oil in a cast-iron skillet over medium-low heat. Working in batches, fry the nuggets in the hot oil, turning once, until golden brown, about 5 minutes per side. Add more oil if the pan looks dry. Remove with a spatula and place on a paper towel-lined plate. Season with salt.

Assemble the Sandwiches:

Split each baguette piece open and remove some of the center to make room for the no’ boy ingredients. Spread both sides of the bread with remoulade—a little on the bottom and much more on the top, 3 to 4 tablespoons total per sandwich. Place four nuggets on each sandwich and top with radish slices. Serve immediately.

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13 of 14
Butternut Squash and Mustard Green Lasagna
Butternut Squash and Mustard Green Lasagna
Course:
Dinner
Cuisine:
Italian
Seasonal Event:
Christmas
INGREDIENTS:
  • 4 cups medium-diced butternut squash or pumpkin, roasted
  • 1 medium onion, small diced
  • 2 cloves garlic, chopped
  • avocado or vegetable oil
  • 1 pound mustard greens stemmed, leaves chopped (6 cups packed)
  • 1 1/2 pounds spinach, stemmed, leaves chopped (9 cups packed)
  • 2 teaspoons poultry seasoning
  • 16 ounces cream cheese, room temperature
  • 2 cups milk
  • 1 teaspoon cayenne pepper
  • 2 cups full-fat ricotta
  • 2 eggs, whisked
  • 2 cups grated Gruyere
  • 2 cups grated Parmesan
  • 9 ounces no-boil lasagna noodles, such as Barilla
  • 4 ounces pesto

Butternut Squash Lasagna - Home & Family

DIRECTIONS:

  1. Preheat the oven to 350 degrees F.
  2. Add 1 tablespoon avocado oil to a Dutch oven over medium heat, and allow to melt. Add the onions and sauté until tender, 3 minutes. Add the garlic and greens and spinach and sauté until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.
  3. Add the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat.
  4. In a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside.
  5. Ladle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the spinach mixture and half of the squash. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, spinach and squash. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture.
  6. Cover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes.
  7. Remove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes. Let rest for 15 minutes before serving.

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14 of 14
Damaris Phillips - Spiced Pumpkin Scones with Orange Glaze
Spiced Pumpkin Scones
Course:
Breakfast
Seasonal Event:
Fall
INGREDIENTS:

SCONE:

  • 1/2 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 cup all-purpose flour, plus more for dusting
  • 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup canned pumpkin puree
  • 1 large egg
  • 1/2 cup whole milk

ORANGE GLAZE:

  • 1 cup powdered sugar
  • 1 1/2 – 2 tbsp orange juice
  • 1 tsp orange zest
  • 2 tablespoons raw sugar

DIRECTIONS:

  • Heat oven to 400˚F.

For the Scones:

  • In a medium bowl, combine the sugar, baking powder, pumpkin pie spice and salt. Add the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined.
  • Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.

For the Glaze:

  • In a medium bowl, stir together the confectioners' sugar, orange juice and zest. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the raw sugar and let set.

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