Cheese Glorious Cheese

Hey, y'all

Today on Paula's Party, it's cheese, glorious cheese. We're going to be starting off with the cheesiest macaroni

and cheese ever made. And then it's going to be a dessert fantasy, y'all

with deep-fried cheesecake. Oh, I'm in cheese heaven. And this may be a stretch, but I'm going to be making my own

homemade mozzarella. So y'all come today with your smile on, and everybody say cheese

Cheese, baby! Let's party! Y'all sit down

Get comfortable. Y'all ready to party? Why don't we get this party started

Y'all come on. It's all about cheese today. Since today's party is all about cheese

I think it's only fitting that we start with macaroni and cheese

So we're going to take the macaroni and cheese that we make at the Lady and Sons

and we're going to take it a little bit over the top because I'm going to use six different cheeses for this macaroni and cheese

Now, I've cooked off my elbows. Now, when you're making macaroni and cheese

it's real important that you don't cook that macaroni al dente because it's going to have to continue cooking

and it will absorb all the moisture. So you'll have dry macaroni and cheese

You want your pasta done. And that's done. And the next thing you want to do is make sure you drain it real well

because you don't want watery macaroni and cheese. All right, so in goes our macaroni

Is this all the cheese? I can't. I can't. Look at this

Look at this. The cheese, Paul. Whoa

Oh, I'm in cheese heaven. I didn't know it was going to be about cheesecake

Wow. Hey, good looking. Oh, back at you. Handsome. You just stay right here with Mom

Yes, ma'am. Don't you go anywhere, baby. Now, what kind of cheese is this

It's Colby cheese. Well, it looks good. So, what's your name? My name's John

And how the hell did you wind up here? Well, it came through the curtain

You got all your... Well, I'm delighted to have you. And your name is John

Second Lieutenant John Zarbach. Cut us some cheese, John. Okay, well, how do you want me to cut it

I don't care. Any, okay? Why don't you cut it? This way? Like a pie

It doesn't matter. As long as you do it this way. Okay, that way

So, you're a cheese lover. Yes. All right, now, I heard you say you're a second lieutenant

Yes, ma'am. Is that up high, big? That's actually the lowest you can get

What? God love you. I'm sorry I asked. You know, there ain't but one way for you to go, baby

And that's all. Why don't we get started on this macaroni and cheese

Absolutely. For today's recipe, we're going to use six different cheeses. This is Munster, cheddar, Swiss, Jack, and Gouda

Gouda. Ain't that Gouda? That's funny. Why funny? Come on down here, John

Let's get rid of this pot. How about that? All right. We're going to make our macaroni and cheese

I'm going to start by adding the milk. I do all my tasted, and then I fold in my eggs because those eggs are going to make it like souffle-like

Come on over here. I want you to mix up this macaroni and cheese. All right

All right, so stir in your milk. This is the part where usually my grandma's like, no, stop, stop

Stop, stop. I'll do it. A lot of people like to be in the kitchen alone

They say, no. No. My mother was one of those. I would beg my mother to let me in the kitchen

and I'd come in there, and she'd say, okay. And I would come in there, and after like five minutes

she'd say, Paula, honey, I'm sorry, but you have to go. Because I would get on her nerves

You know, too many... Really? You? I know that's hard to believe in

I know. Now, the secret to our macaroni and cheese is sour cream

This sour cream is going to make it so creamy. I think we need a little butter in there, don't you

Am I doing this right? Yeah, yeah, you're doing good. All right, get your eggs, beat them up, and let's fold them in

Because I think this macaroni and cheese is just about ready for the pan

Okay, pour it in, pour it in. Take your hand on it. All right. In we go

All right, spray your pan, because this can stick. All right, pour it in, baby

We're going to bake this at 350 degrees for 45 minutes. And when we come back, y'all, we're going to taste it

Say cheese, y'all! Coming up, a grilled cheese, y'all, worth $10,000. Hey

Our macaroni and cheese is ready, y'all. And I'm going to dip up some for my cheese men

I want to give y'all something. Now, John, you pass out the forks

Yes, ma'am. And listen, you folks on this side of the room, we got all this cheese up here

Y'all help yourself. Come up there and get you some cheese. Come on, don't be shy

All right, the next recipe we're gonna do is probably the most expensive grilled cheese sandwich in America It called a Caribbean grill and it took home y a prize

Ashley Berman, you won $10,000. I did. I did for this grilled cheese

And you came up with this sandwich on your own. Yes, I did

Well, Ashley, I can't wait for you to show me. We're going to start with a fresh mango salsa

Thank you. A mango salsa. Yes. Mmm. Sounds good. Where did you win this competition

I saw an advertisement for a search for the greatest grilled cheese in America. So I came up with a recipe, and it turned out pretty well

I would say it did turn out pretty well. Is that the only food competition you've ever

It is, yes. And won the first one that you win after. Very lucky, but it was a great contest and a lot of fun

So we're dicing up some red pepper. And we're going to add some mango. Okay

Throw in the mango, throw in the red pepper. All of it? Yeah, throw it all in

It's okay, it's colorful. And then we're going to add some diced red onion. Okay, gotcha

So all these things are pretty sweet, and then we're going to add some curry powder into the butter

and it'll give it a little bit of a spice, so a nice little contrast. Oh, gosh, so we got a lime. So we got a lime, so cut that lime

We're going to juice a little bit in. You don't have to juice the whole thing. It's great. Then we're going to add a little pinch of salt, a little sugar

How much sugar? Pinch. Well, if your mangoes are overripe, you know, just add a little bit

If they're not, you know, add some more. So we're going to mix that up. And next we're going to make the curry butter

Okay. So you're going to take your butter and throw in the curry powder

Throw it all in. And we're going to mix it up with a fork, mash it up

Just cut that curry. Cut that curry into that butter. Into the butter. Okay

All right. So ready? grab you some bread there you go thank you sure so spread that out so we're

gonna butter that bread and flip it over and then we're gonna brush the inside

with honey mustard okay a little pastry brush right here and this gives it a nice

sweetness it kind of melts in with the cheese yeah yeah it's good so well

brush a little bit on both sides okay all right so I'm using a Swiss cheese

We're using a Swiss cheese. How many pieces? I use two, but in the spirit of the show, I think we should use a little more

Okay, I think I need four more. Okay, I'll do four also. Okay

Take a little mango salsa, a couple tablespoons, and put that right on the other side of the bread

Okay. So we're just going to flip that cheese. It's okay if you've got some curry butter on your thing, and you're going to put that right in the hot pan

Yes. Oh, yeah. So we're going to let that sizzle away. Once you flip it over, you can give it a little press down

Uh-huh. and let all those flavors melt together. Is your fire hot enough

Maybe you put it up a little bit more. Yeah, let's bring it up a little bit. Yeah, you want to start your grilled cheese off on about, yeah, medium

because if it's too high, then you'll have burnt bread and unmelted cheese. And unmelted cheese, yeah

That wouldn't be worth very much money at all. So how many people were in this contest

I think there was about, ooh, there we go. There was about 6,000 entries

and um so how many about 6 000 6 000 a lot of good grilled cheeses in there girl why do you

think yours won what you think it was about i think that the sweet and spicy the curry's a

little bit spicy and then you got the honey mustard and it's sweet and the cheese a little bit mild uh-huh looks good it's looking good and just the contrast and on it being very flavorful

not just your run-of-the-mill white bread and American cheese, which is good. But it's just a little bit different

Now, why did you choose Swiss cheese? I chose Swiss because it's a mild cheese, and with all the other flavors going on

you don't want to overpower it too much. I think mine's ready. Mine's done, too

All right, I'm going to take mine up. Oh, that curry smells unbelievable

All right, I'm going to give yours a quick cut. Okay. Give mine a quick cut. Yes

Can you reach the plates, baby, right here? Yes, I can. Let's plate that bad boy up

That's nice. Beautiful. Oh, gosh. Okay. That looks so good

That's a lot of cheese. That's a lot of cheese, baby. Cheers me

Cheers to you, Ashley. That's a lot of money's worth of grilled cheese up here

$20,000 worth of sandwiches. Whoa! You can tell me what you do with the money

You know, I put it towards culinary school. Did you? I did, and I just graduated in August

Congratulations. Thank you very much. Thank you. That money is going to continue to grow and make money

Yes. Good for you. I want to make grilled cheese with you, so I couldn't be happier, to be honest with you

We'll be back in a minute. With more cheese. Come here, guys

Taste that grilled cheese. Coming up, a tug of war over mozzarella

And later, deep fried white chocolate cheesecake. Welcome back, y'all

Welcome back! Welcome back! Today's show, as you know, is all about cheese

And you can see all the things that I have up here for this next set

It looks like a New York Street deli, doesn't it? I better go ahead and get on out the person that's responsible for all these yummy things being here

I'd like for y'all to give David Greco a warm welcome. His family owns Mike's Deli in New York City

Come on out, David. Oh, there you are. I didn't see you out there

Oh, my goodness. Come on over here. Let me wash my hands. Let me wash your hands

You sound so... So real? Yeah. So real New York, Italian. Forget about it

Oh, that's not Italian. That's American. That's American. Forget about it. It's American

Well, we don't say that down here. Italian-American. Italian-American. Well, you're cute as pie, and I just like you

Oh, you're going to wear an apron? Yeah, I don't like to get dirty. Oh, okay. Well, I'm not

Yeah, I'll go. Oh, thank you. All right, Paula. So we're going to make mozzarella

Are you ready? Okay. They say mozzarella. Mozzarella. It's mozzarella. Mozzarella. Is that right

That's right. So what are you going to do? You're going to help me cut this curd

Curd is the solid part of the milk when it naturally separates. Can you buy curd in the grocery stores

You cannot. It's a fresh item. It only has a couple of days shelf life. Get back up here, you curd

You're going to push it through la guitarra. This is the guitarra. A guitarra Guitarra It a guitarra Okay Push it through Your diamonds is good for your diamonds Don worry Oh good All right And you pick it up again and push it through again Pick it up from underneath there

You give me the curd and I'll put it through. Okay. Small pieces will help bring it to room temperature once we add the hot tap water

So how many times do you put it through there? Twice. Twice. Here we go

Okay, more curd. More curd. Keep it coming. Uh-oh. some curd went down all right now this is it we're going to put hot water right from the tap

i think new york city has got the most fabulous bread in the whole entire world right and i swear

i think it's because of y'all's water no it's the truth the bread the pizza even a bag i don't i'm

I'm not a bagel guy, but... I love New York's bagels. I don't eat them here

No, you can't. But when I go to New York... Now, Paul, you see how you're having fun

This is really good. I don't want to cut you off. Yes, I like this. So you took the chill out, and we're going to pour off like 75% of this water

and then we're going to add boiling water. Okay. We're kneading the curd to break it up into small, equal pieces

So this really is, David, kind of an art, isn't it? Yes, it is

Where did you learn this? From the master, my father. Oh, really

We're going to pour this off now. You help me. Put your hand in front of me. Hold my hand

Okay, I'll hold your hand. Here we go. Are you first generation to America? Yes

My father came from Calabria in 1947. May I taste at this stage

You can taste, but it's really not cooked cheese yet. Will it hurt me? No

Too much of anything will hurt you. You know that, Paul. Yeah. All right, is your water boiling over there, David

Boiling water is going to help cook the curd. Okay. The paddle helps us

It's the cooking process, and by working the curd, to the paddle and the boiling water, it turns into cheese

Okay, so we've done this, David. What do we do next? Now we have the mozzarella next stage

This would take about five minutes. You're going to help me stretch it out, baby. Oh, gosh, it feels good

Don't go too crazy yet. This is the mozzarella stretch we're going to do. We don't lift weights in Mike's deli

We just stretch mozzarella. All right. I think I like working in your deli

Oh, I know my customers would like to see it. You know, it looks like a wet dough. Kind of, you're right. It's a good way to describe it

Here we go. Come on, Paula, hold that stick for me. I heard you were pulling taffy. This is more fun than taffy

All right, Paula. Don't pull it. Don't play too much. Give me that. Now take that part

Okay. It does look like taffy. Can we braid it like that

Keep twisting. But this is fresh curd, so you don't want to overstretch. Keep pulling, Paula

Come on. Is there somebody who cleans hands here? Come on. Sarah, wash your hands

Give me a little hand here. Help me out. Come on, help me out. Help me out

Help Paula out. All right, here we go. Pull that mozzarella, baby

Look at the liquid coming out of it, David. This is the juice. This is the juice of the mozzarella

Be careful. Don't get in trouble, my friend. All right, now bring it back

That's all we need is that little extra stretch. Thank you, honey. Now we go inside the water, and we're going to put a little boiling water in, and we're

going to make our mozzarella. Okay, you need to add hotter water

Right, the hotter water. Now why were we stretching it? Because it extracts all the excess juice, and it makes..

Okay, yeah. I noticed juice was coming out. Stretching the mozzarella helps give it a silky texture

Now, you said you've made dough before. Yes. The same type of stretching motion

but you've got to make believe this is something special. I can do that. Here you go

You sure? You sure? Don't go crazy, though, Paula. All right, am I stretching this by myself

All right, you stretch it. Yeah, stay over my juice here. And you see, put it in there again

Make a face. Make a nice face. Not that face. Right over here

Put your hands in here. Oh, make a face with my cheese. You see that? Here, I'm going to take that one

This one's nice. Make a face means don't touch that spot now

Oh. Just tuck. It's nice, right? It's confusing. It's nice. Why does yours look different than mine

Look. Yours is born here. Look, look, look, look. You see? And now the trick is the seal

Let me help you. Just keep your hands there. Keep it nice and easy. You see how you feel your fingers touching the cheese? Yeah

Now rotate it, though. There we go. I should smile. All right. Aspett, aspett

That's how you eat mozzarella. That delicious? That is so delicious. All right, so now this beautiful, fresh mozzarella

we got a lot of things to do with this, baby. We're going to make a panini special. You know, we're also the deli in Yankee Stadium

so we make sandwiches for the New York Yankees, and we're going to make a Paula Deen special panini

I'm also going to show you some great things we can make with our homemade mozzarella. Oh, sounds great, y'all. Don't go anywhere

I'm here with David, and we're saying cheese, please. What's up, love

Next, a cheesy Italian panini. Sun-dried peppers, quick! Just for me. And later, fried cheesy empanadas are music to my ears, y'all

Hey, y'all. And so far today on Paula's Party, it's been cheesy fun

You just stay right here with Mama. We've used hunks of cheese to make the cheesiest macaroni

We've made a $10,000 grilled cheese sandwich. And we've had a ball stretching mozzarella

And still to come, y'all, my dream come true. Deep-fried white chocolate cheesecake

Welcome back! We're here with my friend David from Mike's Deli in New York

In the Bronx, baby. The Bronx, baby. The Bronx. Forget about it

Forget about it. Because they can confuse a little Italy. You ready now

I'm so glad to have you here. Yes. We made the mozzarella, and now you're going to make a panini

That's next. Don't get it. You're rushing me. We're going to make first these rolls. I don't want to rush it

Okay, let's make the rolls. Mozzarella and prosciutto roll. This is something really special, Paul

I need you to come on. Push. Give me some of your muscle. Push down just like a dough, but easy

Don't tear it. It does. It feels just like a dough. And now layer your prosciutto in there

Okay. Layer your prosciutto. About a half an inch thick. Well, it usually go a little thinner, but because it got a little cold, but that's about right

Here's your prosciutto. Prosciutto. I love prosciutto. There's a little basil in there, Torrin

Mm-hmm. I love fresh basil. And the black pepper we could put on

Let me show you where my pepper is. I keep my pepper in my drawers. Oh, in your drawers

All right. Black pepper. Okay. There we go. Now, roll it up

And as I'm doing this, why don't you taste it? How did you get that twisty

This one has a twist. We put a string on top. This is something absolutely delicious

So you would take this and tie it up. And then we got a mozzarella and we tie it around. That's delicious

And we do it with the hot subrasada. I know you don't like too spicy. I do, I do

I love that. That's the hot subrasada one. Now, this is the ball of butter, the manteiga

This is a ball of mozzarella with a ball of butter in the center

You take this, and you put a piece of whole wheat bread, put it in the grill, and you know what to do, baby

No, no. I know you know what to do. I want some of that That called manteiga Look at that y And we didn do this special for you They been doing this in Calabria for many years This is so

Manja, manja, manja. Manja, what does that mean? Eat, eat. Eat, eat

Mmm. All right, now, we have over here, that was the Montega

This is the Shkamozza. Shkamozza, you would love this. When we're outside one day at your house

I'm going to bring one of these. You split it, oil the extra virgin, and put it on a hot grill

And serve it over a little escarola, brocoli dada. Put it straight on the grill? Yeah, but fast

Then you have homemade smoked mozzarella. Smell this. Naturally smoked mozzarella. No chemicals, no dye

And that's how we make our famous antipasto. Keep going, baby. I got more cheese over here for you

Four-year-old Parmigiano Ruggiano. Parmigiano. It's his favorite cheese, I know. It's his favorite cheese in the whole world

I know, I know. He really enjoyed it. And the trick, you see how it has this knife. When you cut parmigiano, you don't cut it, you crack it

You got to put it in and crack it. See the crystallization? Now, when you eat this and you put a little reduced balsamic or a little truffle butter on it

that's how you enjoy parmigiano. Now, because we have famous for our sandwiches and our paninis

and it's the closest thing to Italy, we have to do a Paula Deen sandwich. And what we did is we already grilled the bread

This bread came from the Bronx. This is no Georgia bread. We had to do the right thing

I need your help over here. Put water. Put the lettuce base. All right, where's the mayonnaise

First, what mayonnaise? Truffle butter. Truffle butter. Both sides. Let's go. Plenty of it, too

I think I could get used to putting butter on my sandwiches. Truffle butter

All the way through, baby. Oh, my goodness. I'm going to do both sides

Okay, here. Oh, I'm not going to have enough of both sides. Yeah, yeah, yeah. Well, the way you do it

Is it strong? You see the trick to truffle butter? You get a ground white truffle. Uh-huh

And then you put your butter down and you mix it a little at a time and you can keep it in your freezer forever

Overheat. Yep. All right, we're going to do the lettuce on the base first. Holy camoly

That is very expensive, the truffle butter. Like how much expensive? We sell at the store anywhere from $45 to $55, depending when they come in

This one's $55. $55? Yeah, some $60. I can't use those mushrooms from out in the yard

They're not mushrooms, no. Come on, Paula. Now, start layering your soup to the side

Paula, I thought you were going to help me. You keep eating. I can't help it. It shouldn't be so good, David

We eat after. Oh, we eat after. Come on. You've got to do it the right way, Paula. Well, I'm so sorry

Follow me, baby. Follow me. I'm going to take you to my kitchen, and if you don't do that fried chicken right, I'm

going to beat the hell out of you. I'm sorry. After working with my father, there'll be no problem

Okay. Now. I need some room for you to cut a mozzarella

Grab that mozzarella over there, Paul. Cut a mozzarella. Cut a mozzarella. Go right through, baby

You can handle it. Look at that. How juicy. That's good mozzarella. Where'd you get that

I made it. Oh, I like that. Now I'm going to add the radicchio

Where are my sun-dried peppers? Attention. Slupe the, slupe the. Sun-dried peppers, quick

Where's my man, Phil? My Phil. Fun breast. You got some fun breast

Sun-dried peppers. Well, hey, Phil. Oh, my God. They'll get a lot better looking

Now, these are sweeter. Everybody uses sun-dried tomatoes. They're not hot. They're not spicy

Break some basil on there. Okay. Break some basil. Whoa. Nice stuff, right

Now, what is that, balsamic? This is our reduced balsamic. I was going to say, it almost looks like a syrup

Yeah, and now you top it with this. Prosciutto. Prosciutto di parma riserva

Here you go. Come on, help me out. Prosciutto di parma riserva. Reserva means that it's aged longer

Voila. Help me. Ready? One, two, three. All right. Now, what's the name of this, David

We're going to call it the Paula Deen Special. You can't give it like a romantic Italian name

La Bella Donna. I like it. La Bella Donna. What's that mean? The beautiful woman

I love that sandwich. Yeah. This is something special, Paula. Okay. I want to bite

Oh, my God. Enjoy. Buon appetito. Puna Patito. Look at that. What is the name of this

You're going to give me the name. Whatever you tell me, I'm going to sell it. Paulito Patini

I like the Paula Deen special better. You like the... Why? Because they love your name. Let me tell you something

You're somebody special. Paula Deen Panini Idiots. I like that. We'll be back in a minute

Let everybody eat it, too. Come on, where's the waiters? Help me out

Eat everybody. Banzo-nanzo. Something good, right? So good, y'all. These people are hungry

Coming up, my dream come true. Deep fried white chocolate cheesecake. And later, it's a cheesy empanada party, y'all

Hey, hey! You know, everybody loves cheesecake, don't they? Well, I had a request from a young woman

to help her come up with the ultimate cheesecake. So I thought about that, and I know just what we can do

We can take the recipe for our white chocolate cheesecake, and we can deep fry it

Erin, come on up here, dear. How are you? I'm good. Wash your hands

Wash your hands. What is your full name? Erin Cofield. Cofield. And where are you from

Ocala, Florida. Oh, my grandparents lived near Ocala. Well, come on over here

You can just toss your napkin right there. So when I got your request, I kind of thought about this thing

You know, because there's so many kinds of cheesecake that you can make. So many flavors out there

But you know, down here in Georgia, we really like our fried food

Yes, we do. Yes, we do. So I thought, let's try to come up with a fried cheesecake

You can use any cheesecake recipe you really want to. It doesn't matter

Can you use that no bake? No. You can use any kind you want to except no bake

Okay. We have put our cheesecake in the freezer because we need for this to be nice and firm

So we're just going to cut this in about two or three inch pieces and loosen that cheesecake from the bottom of the pan

All right, so here we go. How does that look? Yummy. This is going to be rich, so we don't want to fry them

Run your fingers up that knife, honey. That's good. White chocolate cheesecake

That is good. That's better than that no-bake stuff. Yes, it is. All right, now, we are going to be using some wrappers

Not singers, but... We're going to be using some wraps that we got from an Asian store

You can find these, you know, in your specialty stores. So you can see how paper thin that is

Now we're going to take our beaten egg, and all that is is beaten egg with a little bit of water in it

All right, so just spread that. There you go. That looks great

Okay. Now, we're going to take our piece of cheesecake like that

You like chocolate. I do. Now, there's white chocolate in the cheesecake

but what do you say if we add some milk chocolate or semi-sweet chocolate or dark chocolate, whatever

Dark. Okay, go for it. Go for it. Just put it in there? Uh-huh, let's just put it right up there on top of that

A little bit more. A little bit more. Great. There we go

All right, now what we want to do is we want to make sure that Scott me swallowing hard

You know what I'm talking about, don't you, Dirty? All right, what we want to make sure of is that none of this escapes out of our wrapper. Okay

So, we've tucked the sides over our cheesecake, and now we're just going to bring this up

and I'm going to brush it with a little bit more egg, because your egg is going to make that wrapper stick to itself

Okay. We want to make sure that that's really, you know, sealed down good

All right, so why don't we quickly do one more. So I'm going to get you to put this one together, okay

Okay. So there you go. Okay, that's good. Yes. All right, now make sure you only have one sheet

Okay. Ooh, look. Look at your hands, Erin. Don't they look pretty

What the heck are you doing, girlfriend? I don't know. It tore, Paula

See? Well, that one's yours. I tell you what. Why don't we give it two sheets

Here we go. You help me out this time. I think I will. So let's see how this one's going to do with two of them

All right. Now, you can just lift up your basket. There you go

and just lay them in that-a-way. Just lower that down in there

Is there some tongs over there? Yes, there is. All right All right now start turning You got it I think Make him sit down Paula Huh Make him sit down Oh you can do it

I'm gonna hold mine down. Oh, ho, ho, ho, ho, ho. Erin, this is looking super delicious

Let's bring them out. Alrighty. All right. So let's just dump that on our paper towel

All right. Let's do this, Erin. Like my mama used to do her donuts

Yum. She would roll them in powdered sugar. Whoa. I think this is straight sinful

I think we're on to something. All right. Look at here. You want to do the pouring

Yes. Slow, baby. Slow. Slow hand. A little faster hand

You tell me when. When? All right. Now let's put a dollop of fresh, sweetened whipped cream on it

for our vegetables, a little mint, and how beautiful does that look, Karen

You ready to dig in? I am. Well, there's your fork, baby

Dig in. All righty. Did y'all hear that? Are you ready

I'm ready. Okay. Is it the ultimate? Mm-hmm

I think a little ice cream with this. That's good. It's a winner

Y'all don't go anywhere. This cheesecake has got me excited, girlfriend. See y'all back in a minute

Coming up, fried cheesy empanadas are music to my ears, y'all. Welcome back

Thank you, thank you. Welcome back. You know, I have just been so inspired by all this cheese today

I love cheese. I just love it. So I want to do something again this time with my fryer

You know, my fryer and I really, we're close. We're close friends

So I thought well what about a little appetizer Maybe with some chicken You know how I love fried chicken So what do you think about some cheesy chicken empanadas

They'd be a great little appetizer if you're having a party. Quick and easy

You know, all you have to do is have you some chicken poached off or boiled off

So, to our chicken, I'm going to add some cheese, because that's what it's all about today

I'm going to add some cream cheese. Yes. I'm going to add some diced jalapenos

Y'all like hot stuff? All right, I've got a fourth of a cup of pepper, some sweet, sweet bell

What you laughing about, baby? I've got a tablespoon cumin, half a teaspoon black pepper

a teaspoon and a half salt. You're not that troublemaker in the classroom, are you

No, ma'am. You're not? Come up here with me. All right, so do you like empanadas

Yes, ma'am. You like Mexican food? Yes, ma'am. All right, well, get on over here and give them a quick wash

I had to get that off my hands, too. All right, you got your hands clean

Yes, ma'am. Let me see those socks, baby. What kind of socks are those

Well, their socks I slept in last night. Socks you slept in last night

Yes, ma'am. Now, why did you sleep in your socks? I was running a little late this morning, so..

And did you just jump in the shower with your socks on? No, ma'am

You didn't take a shower? No. I took one last night. Oh, you took one last night

Yes, ma'am. And got half-dressed? Yes, ma'am. For this morning? Well, you're looking good, honey

You're looking sharp. All right, so take your filling and put in there

and I'm going to take some water and just run around the edges just like that

You know, this is one of those dishes that's fun to get in the kitchen with your children

even your big children like you. All right, now we're just going to take our fork and seal those edges

The only thing that would need supervision, you know, is at the deep fryer

Yes, ma'am. You'd want to really keep an eye on the kids

But this is a fun little quick easy appetizer to put together when you got a few friends coming over All right there you go I tell you what now you go ahead and drop those in the deep fryer for me

Now we're using refrigerated pie crust. There we go

I'm going to turn that up just a little bit. All right

Those shouldn't take but a minute. I'm going to just get this fork and flip them

Everything is really done in these. So it's not like anything has to cook except for our pie crust

All right, so pass me our plate, honey bunny. Yes, ma'am. See that one

It's getting nice and brown. Now you may look at me and say, Paula, that's not so cheesy

It's because we ain't done yet. I got something a little bit special for you

Just dump them on that plate, pile them on that plate. We're going to top them with a chili con queso sauce made from American cheese

diced tomatoes, green chilies, and hot sauce. Look at the cheese. I feel just like I'm in Mexico

Thank you

See you next time, y'all

Thank you