Paula Deen: Diabetes Diet on GMA
Famed Southern chef and star of Paula’s Best Dishes, Paula Deen stopped by Good Morning America August 23, 2012 to cook up some fun with GMA’s Robin Roberts.
Roberts told Deen she look fabulous and asked her how she has been doing since her diabetes diagnosis.
“I’m really doing well Robin, and back at you for everything you’re going through,” Deen said. “I’m feeling very, very good. I’ve lost about 32 pounds. I finally said ‘I really am Type 2 Diabetic and I really do have to do something about it.’”
Deen says she has reconstructed her plate, which has a lot more green on it. She has doubled and sometimes tripled the amount of salad, green bean and asparagus she eats and cut back on carbs.
Paula Deen’s Diet: Eats Whatever She Wants One Day a Week
“I give myself one day a week to cook and eat anything I want,” Deen said. “So it’s really not bad, but it’s moderation, moderation, moderation.”
Deen advises going to your doctor because there are not a lot of symptoms associated with it.
Paula tweeted yesterday that she was coming to Good Morning America to see Robin, and asked what she should make. She received 7,000 responses in 10 minutes.
“A lot of them were peaches and a lot of them were pork,” Deen said.
Paula Deen: Boston Butts are Best for Pulled Pork
For pork, Deen decided on pulled pork sandwiches. Robin and Paula made a spice rub for a Boston pork butt, comprised of chili powder, onion powder, garlic powder, salt, pepper and cayenne powder.
“I don’t know why the butts from Boston are so good, y’all, but they are,” Deen said.
Deen talked about how important it is to rub your meat. She said to marinate the roast for two hours or overnight to let the seasonings get in. After it’s done marinating, you can cook it in your slow cooker for 10 hours.
Deen showed Roberts how to use forks to pull apart the cooked roast, and then she put the pulled pork back in the crock pot. Deen combined the roast’s liquid residue with barbecue sauce and poured it over the pulled pork, then said to let it cook for two more hours.
Paula Deen’s Coleslaw Secrets + Light & Lovely Peach Parfait
GMA’s Josh Elliott commented on how much he loved Deen’s coleslaw. She said the secret to it was buttermilk, vinegar and celery salt.
Deen also made her daughter-in-law Brooke’s Light and Lovely Peach Parfait. She said to get shortbread cookies from the grocery store, and then slice your peaches. After sprinkling the peaches with brown sugar and cinnamon, you layer the peaches with the shortbread and whipped cream.
Deen finished by showing a plate of cucumbers and onions – a dish she says is on every table in the south every day.
Here are Paula Deen’s four recipes from the August 23, 2012 episode of Good Morning America. Bon appetit, y’all!
Paula Deen’s Pulled Pork Sandwich Recipe
2 tbsp. chili powder
1 tbsp. onion powder
1 ½ tsp. garlic powder
2 tsp. kosher salt
1 tsp. ground black pepper
Pinch of cayenne pepper, optional
5 lbs. boneless pork butt or shoulder
2 cups barbecue sauce
10 to 12 soft hamburger-style buns
In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper and cayenne. Rub the spice mixture on all sides of the pork. Cover the meat and refrigerate for at least 2 hours or overnight.
Place pork in a slow cooker on low heat and cook it for 10 hours. Transfer from the slow cooker to a roasting pan and shred with two forks, making sure to remove any large pieces of fat. Pour the leftover juices from the roast into a heatproof pitcher or large fat separator and skim the fat. Put the pulled pork back into the slow cooker. Combine the barbecue sauce and 3 cups of the juices. Stir into the pork and cook for two hours. Remove the pork from the slow cooker and place the meat on a serving platter or on individual buns. Serve with the remaining sauce.
Good Morning America: Paula Deen Buttermilk Coleslaw Recipe
1/2 cup mayonnaise
1 1/2 tbsp. Dijon mustard
2 tbsp. light brown sugar
2 tbsp. apple cider vinegar
2 tbsp. buttermilk
1/2 tsp. celery salt
1 tsp. kosher salt
1 tsp. freshly ground black pepper
4 cups finely shredded green cabbage (about 1/2 head)
4 cups finely shredded purple cabbage (about 1/2 head)
2 large carrots, grated
Whisk together the mayo, mustard, brown sugar, vinegar, buttermilk, celery salt, kosher salt and pepper in a large bowl. Add the cabbages and carrots and toss to combine.
Cover and chill until you’re ready to serve.
Paula Deen’s Light & Lovely Peach Parfait Recipe
4 ripe peaches, diced
4 tsp. light brown sugar, packed
1/2 tsp. ground cinnamon
1/2 cup crumbled Sandies pecan shortbreads (about 10 cookies), plus additional for garnish
Whipped topping of your choice
In a medium bowl toss the peaches with brown sugar and cinnamon.
Place a layer of the peaches in the bottom of a parfait glass. Sprinkle the peaches with a cookie crumbs and top with whipped cream.
Repeat with two more layers of each ingredient and garnish with cookie crumbs.
Repeat with the remaining parfait glasses and serve immediately or chill up to four hours before serving.
Paula Dean’s Sliced Onions & Cucumbers Recipe
Parsley to taste
2 large sliced cucumbers
2 large sliced white onions
Salt and pepper to taste
Arrange white onion slices on a platter with cucumbers in the center. Salt and pepper the onions and cucumbers to taste. Serve with a side of white vinegar.