Up next in 10
Today Paula's only making meals from things she can find in her fridge. She'll be starting off with a Chicken Boudine, the perfect way to put the chicken and the noodle back on the table with a tasty twist! Paula's also got some extra ham, which she'll use to give her Senate Bean Soup a rich and spicy boost. With all her spare turkey, she's going to make a Gobbler Cobbler that will make your family want to gobble it up. To top it all off it's a yummy Buttermilk Pie. So stick around because today Paula will give your fridge a facelift!
Chicken Boudine - https://www.pauladeen.com/recipe/chicken-boudine/
Senate Bean Soup - https://www.pauladeen.com/recipe/senate-bean-soup/
Gobbler Cobbler - https://www.pauladeen.com/recipe/gobbler-cobbler-pie/
Buttermilk Pie - https://www.pauladeen.com/recipe/olivias-buttermilk-pie/
Enjoy Y'all!
For more great recipes visit pauladeen.com
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0:00
I'm gonna make some meals today we're
0:02
just the things that I find in my fridge
0:04
now I'm gonna be starting off with a
0:07
chicken boudin which is the perfect way
0:09
to put the chicken and the noodle back
0:12
on the table with a tasty twist I've got
0:14
some extra ham I'm gonna take it and I'm
0:16
gonna give my Senate bean soup a real
0:19
rich and spicy boost and with all that
0:22
spare turkey great time of day I'm gonna
0:25
make you a gobbler pie that's gonna make
0:28
your family want to gobble it up and to
0:30
top it all off a yummy buttermilk pie so
0:35
stick around y'all cause today I'm givin
0:38
the fridge of facelift
0:41
[Music]
0:47
[Music]
0:50
now you know my family said we don't
0:54
have anything to eat well I know that we
0:57
do last night
0:59
look I've got Pam there's a half a dozen
1:02
easy meals right here that I see before
1:06
I ever moved that jar you know last
1:09
night Michael and I did beer in the rear
1:13
chicken well we thought all of our
1:16
children were coming over well only
1:18
about half of them showed up so I had
1:21
too many chickens which is all right
1:24
that works out well for me because I'm
1:27
killing two birds with one stone because
1:31
I'm gonna take this leftover chicken and
1:33
I'm gonna turn it into a chicken
1:36
casserole chicken boudin to be exact and
1:40
it's one of those easy dishes now you
1:45
want to make sure you remove all the
1:46
skin and bones and I'm gonna need about
1:49
4 cups of chicken for this recipe
1:55
you know I'm one of the best chicken
1:57
Pickers in the state of Georgia and I
2:02
got to be that from the bag lady days I
2:06
made so much chicken salad then I
2:11
thought I was gonna turn into a chicken
2:12
I know every little plug on a chicken I
2:16
know where any little piece of meat can
2:19
be hiding out I know where every vein is
2:22
know where every bone is and 17 years
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later after the bag lady was born and I
2:33
still love to pick chicken
2:37
[Music]
2:41
now I'm just gonna give this chicken a
2:44
quick dice so that we have nice
2:46
bite-sized chunks then I'm gonna take
2:49
this other leg in fine and I think
2:52
that'll be just the right amount for the
2:56
meat in our dish and I've still got a
3:00
chicken breast left to go so tomorrow
3:03
I'll probably take that chicken and boil
3:06
it down and make us some a little pot of
3:09
chicken and dumplings cuz it's gonna be
3:11
just me and Michael here at the house
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tomorrow and that'll be a perfect size
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little pot so that looks about like four
3:22
cups of chicken now you just want to
3:24
make sure that you don't have any skin
3:26
you don't have any bones and veins all
3:30
right so I'm gonna take our chicken and
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I'm gonna add two cans of cream of
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mushroom soup you know you can make your
3:42
own homemade mushroom soup but it's so
3:45
easy to go to that pantry and just take
3:49
out a can and the flavors are so good
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all right now I'm gonna add two cups of
3:54
shredded cheddar cheese you can see that
4:02
Michael actually did the work the night
4:04
before by cooking these chickens so it's
4:07
really made this dish very very easy all
4:12
right now I'm gonna add about 1/4 of a
4:14
cup of chopped pimentos which gives it a
4:17
beautiful color I'm gonna add a small
4:20
can of sliced mushrooms and then one of
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those small packets of sliced almonds I
4:27
think it's like 2.5 ounces and I've just
4:30
toasted these off so in that goes I've
4:36
got my casserole dish over here that
4:38
I've buttered so that it won't stick to
4:41
the dish all right now we're going to
4:43
add a little liquid to our casserole I'm
4:48
gonna add 1/2 a cup of chicken stock and
4:52
1/4 of a cup of
4:54
sherry alright so that's just how simple
4:58
this chicken boudin is the only thing
5:01
I've got to add to it now is the egg
5:03
noodles and I've got those cooked right
5:07
back here all I'll need to do is just
5:13
drain those cuz I really don't want to
5:16
hold bunch of liquid to go into our
5:18
casserole so I want to make sure I drain
5:20
those well and and that should have
5:28
yielded me two cups of cooked egg
5:31
noodles and our casserole dish is ready
5:38
it's been buttered so all we're gonna do
5:41
it's just pour that entire casserole
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dish we're gonna put this in a 350
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preheated oven and we're gonna bake it
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just till it's hot and bubbly probably
5:54
about 25 minutes all right now I've got
5:59
1 cup of shredded cheddar cheese
6:02
reserved to go on the top
6:09
all right so I cancel rolls ready for
6:11
the oven during break I'm gonna put that
6:14
in I've got my navy beans falling
6:16
because coming up next I'm gonna make a
6:19
fabulous Senate bean soup and later I'm
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gonna be making a delicious cobbler
6:25
cobbler and to top it all off a quick
6:28
and easy buttermilk pie
6:33
I have to tell y'all that most any day
6:37
you can come to my refrigerator and find
6:40
a spiral ham in there why because
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there's so many things that I can do
6:46
with this ham I know without a shadow of
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a doubt that my family if they're hungry
6:51
can come in and make them a ham sandwich
6:52
or I can fry it up for breakfast with
6:55
along with those eggs and grits or I can
6:58
turn it into a soup which is what I'm
7:00
doing today I'm fixing to prepare the
7:03
Senate bean soup so I've got our beans
7:06
cooking now I want to chop me up an
7:08
onion I'm gonna take a medium size onion
7:11
chop it up and I'm gonna saute that and
7:16
a half a stick of butter that I've got
7:19
right here heating up I just want to
7:24
make sure you get all that skin off your
7:27
onion because skins really not that good
7:32
I mean it's hard and if you get skin in
7:39
your dish from the onion you won't know
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it
7:43
okay so just kind of a rough dice on
7:46
these all right and I'm gonna throw them
7:49
in that butter and I'm gonna saute them
7:53
until they're just lightly browned all
7:57
right so our onions are going and I'm
7:59
gonna just take some of our ham now you
8:02
know it just depends on how meaty you
8:04
want it I happen to like mine real real
8:07
meaty so I've got plenty
8:16
I'm using a cured ham the thing is
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though you will not want to use a
8:23
country ham because country ham is very
8:25
very salty and it can make your soup too
8:28
salty so I'm just gonna throw that ham
8:31
in there and let it sauté with those
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onions and our beans have cooked for
8:38
like three hours and they still look
8:41
kind of whole well what I want to do is
8:46
I want to kind of blend up grind up some
8:49
of those beans so that it will almost
8:52
make like a consistency of gravy all
8:56
right so what I'm gonna do is I'm gonna
8:57
take my blender and I'm just gonna blend
9:02
those beans up ooh that looks good now
9:12
by the time we mix those with these
9:15
beans that should be a really nice
9:18
consistency for soup well just stir
9:24
those around and see what we got well
9:27
that looks pretty good
9:29
now I'm gonna come over here and get my
9:33
ham in my onions and I'm gonna add these
9:36
to those pot of beans that suit looks
9:48
heavenly all right and you can see I got
9:53
it nice and hammy now I'm gonna add some
9:56
fresh parsley which gives it a beautiful
10:02
color so we got a lot of textures going
10:06
on we got the whole beans we got the
10:08
crushed beans we got the parsley and got
10:11
the ham which makes it just beautiful
10:15
I'm gonna add some salt and I'm gonna
10:19
add some fresh ground pepper and now I'm
10:22
gonna let these flavors just blend
10:25
together because I want the ham and the
10:27
beans and the onions to really get to
10:29
know
10:29
each other in there all right let's see
10:33
what we got it's very good so I'm just
10:41
gonna move this right over here but
10:44
let's come over here to the oven and
10:46
check on our chicken boudin because it's
10:49
smelling ready
10:53
it looks ready look at that doesn't that
10:58
look good and I'm just gonna garnish it
11:02
with some green onion tops oh it looks
11:05
pretty all right so let's see what we
11:08
got chow
11:16
mmm oh it looks good you know children
11:22
love casserole dishes and this is great
11:25
because you know there's some vegetables
11:28
in here but they don't have to know that
11:33
hmm this is perfectly yummy I'm gonna
11:39
clean up a second wait on my soup to
11:42
finish and when we come back I'm gonna
11:44
be making a gobbler and later it's a
11:50
delicious buttermilk pie hey y'all
11:56
welcome back I've got the Senate bean
11:59
soup made and I've just got to have a
12:01
little taste and it is so so hot I know
12:07
it's gonna burn my mouth but mmm
12:18
delicious
12:20
the family is gonna love that one
12:23
all right y'all the next recipe for my
12:26
fridge is a delicious cobbler cobbler
12:28
I'm taking last night's turkey a few
12:32
vegetables some wild long green rice and
12:35
I'm gonna decorate it with a lattice top
12:37
it's really fabulous so what I've done
12:41
here I have sauteed yellow and green
12:45
diced peppers onion and mushrooms and
12:49
I've just sauteed those until our onions
12:53
are transparent but I'm also gonna throw
12:55
in with those vegetables one can of
12:59
green beans but I'm going to make sure
13:02
that I drain those and I'm using a
13:05
French cut they're they're more like
13:08
slivers of green beans so I'm gonna toss
13:11
those in okay and I'm gonna use
13:19
approximately three cups of Turkey
13:24
that's been diced all right now I'm
13:27
gonna pour all of our vegetables over in
13:30
with our turkey Oh in these vegetables
13:33
smells so so good now I'm gonna add one
13:39
cup of mayonnaise and mayonnaise makes a
13:43
wonderful base for casseroles especially
13:47
when you mix it with a cup of sour cream
13:51
it's just like twice as good now I'm
13:57
gonna add two cups of grated cheddar
13:59
cheese I'm gonna add one small can of
14:07
sliced water chestnuts and those are
14:12
gonna be good in this gonna give it a
14:13
crunch and then I'm gonna add a teaspoon
14:17
of poultry seasoning so that's gonna
14:20
give it like a nice strong Turkey flavor
14:24
all right now that looks like a lot of
14:27
stuff doesn't it but you know what we're
14:29
not through yet because back here on the
14:32
stove I've got a box of wild rice that
14:36
I've cooked so I'm gonna take this wild
14:39
rice and I'm gonna add this to our
14:47
chicken this is like long grain white
14:52
and wild rice mixed takes about 25
14:56
minutes to cook it takes a little bit
14:59
longer than like you're just white rice
15:01
so we're just gonna mix these together
15:04
all right now I'm gonna take our
15:07
casserole and I'm gonna put it in a pie
15:10
plate rather than a casserole dish
15:12
that's where the cobbler word comes in
15:15
and I've buttered these and now I'm just
15:19
gonna pack these ingredients into our
15:24
pie shell one more little scoop okay
15:28
we've gotten to have a cross fire
15:30
cobbler there's no such thing as a
15:32
cobbler with no crust is it and lots of
15:35
times cobblers have a
15:37
lattice crust so for my gobbler cobbler
15:42
I'm gonna be using refrigerated pie
15:45
crust these are so easy and so tasty
15:54
they're very very flaky without all the
15:59
work come on out of there all right let
16:02
me sit our pie here first second and I'm
16:05
gonna dust the board with a little flour
16:08
and I'm gonna make a lattice top now I'm
16:15
gonna take one egg and just beat it up
16:19
now you can use melted butter or milk
16:23
I'm gonna take our paintbrush and I'm
16:27
gonna just paint this crust and it's
16:30
gonna give it a beautiful Sheen a real
16:33
finished look to our cobbler okie dokie
16:38
all right now we're gonna just cut a
16:45
strips out of our pie crust and you can
16:49
make these as wide or as narrow as you
16:53
like
16:56
okay so now I'm just gonna sit our
17:00
cobbler up here I'm gonna come in here
17:06
and lay our strips out now to lattice
17:13
our crust I'm gonna lift two pieces up
17:19
and I'm gonna come in there with a piece
17:23
of crust and then I'm gonna lay those
17:26
back over so I'm gonna alternate each
17:32
term
17:33
[Music]
17:37
just like that until we have our whole
17:41
cobbler alright so now we have a
17:49
beautiful lattice pie crust now I'm
17:53
gonna just take a knife and come around
17:56
my edge of my cobbler and just trim off
18:00
that excess crust all right so our
18:07
goblet cobbler is ready to go into the
18:10
oven I've got it preheated at 350
18:13
degrees and we're gonna bake this about
18:15
30 minutes the next recipe coming up is
18:19
a buttermilk pie so I'll see y'all back
18:21
here in a few minutes
18:23
[Music]
18:31
hey y'all welcome back I've just pulled
18:35
the cobbler cobbler out of the oven and
18:39
I can't wait to dig in
18:42
look at that flaky pie crust mmm Wow I
18:49
think I should throw the gobbler away
18:52
and just eat the cobbler this is so good
18:56
I love it
18:58
all right y'all let's move on to our
19:00
next recipe a buttermilk pie it's gonna
19:04
be just perfect topped with whipped
19:06
cream and blueberries now I've dropped
19:08
in one and a half cups of sugar a half a
19:12
cup of a biscuit mix I'm gonna beat up
19:16
three eggs just slightly and in they go
19:20
one cup of buttermilk a teaspoon of
19:27
vanilla and a third of a cup of melted
19:31
butter I'm gonna hit it with my electric
19:37
mixer just until the ingredients are
19:40
moistened
19:44
that's perfect now I've got me a pie
19:47
plate here that I've greased I've
19:50
buttered it and now all we have to do is
19:53
pour our ingredients into our pie plate
19:57
and it's gonna make its own crust now
20:01
this is going in a preheated 350 degree
20:03
oven for about 50 minutes and when I
20:07
pull it out you're not gonna believe how
20:10
wonderful this pie is
20:15
well it blew me away today when I went
20:18
to my refrigerator to see just what I
20:21
was available and I had a lot of fun
20:23
putting these dishes together I've made
20:25
a wonderful buttermilk pie I've made a
20:29
chicken boudin and that wonderful Senate
20:33
bean soup and this cobbler cobbler pie
20:36
you know who knew I had all this stuff I
20:39
think they're just great and I think
20:41
maybe that some of these things will
20:43
inspire you to go to your refrigerator
20:45
and see just what you've got hiding in
20:48
there so until next time you know I
20:51
always send y'all my love along with my
20:55
best dishes see y'all soon
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