Up next in 10
Full Episode Friday: Garden Get-Together - 4 Ladies Luncheon Recipes - Paula and the girls are having lunch in the garden today with 4 delicious luncheon recipes!
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0:00 - Intro
0:39 - Gazpacho Soup - https://www.pauladeen.com/recipe/gazpacho/
7:04 - Fettuccine Chicken Salad - https://www.pauladeen.com/recipe/fettuccine-chicken-salad/
13:38 - Cherry Vanilla Ice cream - https://www.pauladeen.com/recipe/cherry-vanilla-ice-cream-dessert/
19:39 - Avocado Goat cheese dip - https://www.pauladeen.com/recipe/avocado-goat-cheese-dip-with-whole-wheat-pita-chip/
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Show More Show Less View Video Transcript
0:00
i'm having some girlfriends over today
0:03
and we're gonna eat our lunch in the
0:06
garden
0:07
so i'm starting with cold gazpacho
0:10
soup next how about a creamy fettuccine
0:14
chicken salad it's just
0:16
perfect for a beautiful afternoon then
0:19
i'm whipping up a luscious cherry
0:22
vanilla ice cream dessert
0:24
finally a refreshing avocado goat cheese
0:28
dip
0:29
celebrate the sunshine today y'all and
0:31
step outside
0:33
cause today we're having a garden get
0:36
together
0:38
you know i'm planning kind of a lighter
0:40
menu for the girls because
0:42
down here the girls just love their
0:44
vegetables
0:46
so i'm gonna make a nice cold gazpacho
0:50
soup and there's really no wrong or
0:52
right for this recipe
0:54
it's kind of whatever you like um i've
0:57
got about
0:58
two pounds of diced tomatoes so
1:01
i've got all my tomatoes chopped
1:05
except for one so we'll finish
1:08
chopping him up now you can take this
1:11
any way you want to
1:13
in fact i've probably never made
1:17
two pots of gazpacho
1:20
the very same and you know what else i
1:23
probably never
1:24
said the word gazpacho the same way
1:27
twice
1:27
either it's one of those words that you
1:31
know kind of just really gets all caught
1:32
up my tongue
1:34
but anyway i think y'all know what i'm
1:35
talking about
1:37
all right so i'm just gonna chop this up
1:39
a little bit
1:41
and you can see up here to my right i've
1:44
got one of those
1:44
in bowl blenders because i want to just
1:49
have everything chopped up maybe just
1:51
half of it a little bit
1:52
finer than the rest so it'll produce
1:55
that juice
1:57
so we got our bell peppers and i'm
2:00
chopping up
2:01
a third of a cup of yellow bell pepper
2:04
just like i do with the red and the
2:05
green
2:07
and this is cilantro now i'm chopping up
2:10
about a third of a cup now i'm gonna
2:14
mince up two nice fat cloves
2:18
of garlic i've got a cucumber
2:22
over here and we're gonna take it
2:27
and you can seed it or not seed it
2:30
if you don't like the seeds in your
2:32
cucumber
2:33
all you have to do is just run your
2:36
spoon
2:37
down the center and that'll pull the
2:39
seeds right out
2:42
whether you seed or don't see that's up
2:45
to you
2:47
i love the cucumber in this soup it's
2:50
just so
2:50
fresh and especially during the summer
2:54
down here
2:55
because all of our vegetables are coming
2:58
in so
2:59
good and so fresh
3:02
since i've seeded half of this we'll
3:05
use half seeded and then the other half
3:09
i'm gonna use with the seeds in it
3:16
um love cucumbers
3:20
all right now let's add
3:25
all of our vegetables to our tomatoes
3:32
and look at those colors just come alive
3:36
in there
3:39
and lastly i'm adding a half a cup
3:42
of purple onion
3:48
and now we're gonna take our blender
3:51
and we're just gonna kind of blend this
3:53
up now some people like
3:55
their soup pureed i happen to like mine
3:58
chunky i love to see all the interesting
4:01
components of the soup
4:03
and it's just pretty so
4:07
i'm just gonna use this blender
4:11
because i don't want to blend it to
4:13
death i just want to
4:15
break it down a little bit
4:20
whoops i think i'm getting vegetables
4:24
slung all in my face
4:28
now see that looks just about right i
4:31
love the way
4:32
that looks all right
4:36
so a little salt
4:40
a little pepper
4:42
[Applause]
4:47
[Applause]
4:49
a couple of tablespoons of a sherry
4:51
vinegar
4:53
give it a little kick i'm gonna add
4:56
about a fourth of a cup
4:58
of olive oil
5:04
all right and here's an
5:07
unusual ingredient that i'm gonna be
5:10
adding
5:12
but i'm gonna throw in one cup of bread
5:16
crumbs
5:18
and that's the great thing about recipes
5:21
and cooking you can do them to suit your
5:23
taste
5:25
but those bread crumbs are going to give
5:28
it
5:28
some substance to it now the last
5:32
ingredient i'm going to add
5:34
is a tomato water all you have to do
5:39
is drop you a couple of fresh tomatoes
5:41
down into your food processor
5:43
puree them and then strain them
5:48
so that's ready to go in the fridge for
5:50
about four to eight hours
5:53
you want this to be nice and chilled
5:57
you know the thing that makes this so
5:59
good especially during hot weather
6:01
is have this just ice ice cold
6:11
[Music]
6:13
so good i love what the cilantro does to
6:15
it it's delicious
6:17
i'm just dipping up my soup
6:20
in a bell pepper makes a great little
6:24
serving bowl
6:27
see how pretty that looks coming up
6:30
how about a creamy fettuccine chicken
6:33
salad
6:34
then i'm whipping up a luscious cherry
6:37
vanilla ice cream dessert
6:39
and finally a refreshing avocado goat
6:43
cheese dip
6:45
i so hope you all are enjoying the show
6:48
and
6:48
if you do be sure to click like
6:51
subscribe and the notification bell so
6:54
you'll
6:55
never miss a video and we'll be right
6:57
back after the break
7:02
hey y'all welcome back i want to share
7:04
with y'all
7:05
a chicken fettucini recipe that i just
7:08
love
7:10
i've got four chicken breasts on my
7:12
cookie sheet
7:14
and i've cut them into strips and they
7:16
almost look like a chicken
7:18
tender i'm just gonna drizzle it with
7:21
some oil
7:22
[Music]
7:24
now i'm gonna just salt and pepper it
7:31
a little black pepper
7:37
all right now i've got a couple of
7:39
tablespoons of fresh chopped thyme
7:43
and i like that cause it'll like hang on
7:45
to our chicken good
7:48
so a couple of tablespoons of fresh
7:50
thyme all right now let's move our
7:52
chicken
7:52
on to the oven we're gonna bake this in
7:55
a 350 degree oven
7:57
for about 15 minutes
8:03
so there we go
8:07
now i said you know i thought our pasta
8:09
looked done and it is
8:11
i'm using a fresh refrigerated
8:15
fettuccine pasta so
8:18
we'll pull that out and let that drain
8:21
we'll sit that back down in there
8:26
give this a couple of shakes
8:30
and into a bowl that'll give me enough
8:33
room
8:34
to move the pasta around in the dressing
8:38
all right now to make the dressing
8:41
so simple i'm gonna use a half a cup of
8:45
green onions
8:46
a fourth of a cup of basil fourth of a
8:49
cup of parsley
8:50
two cups of mayonnaise and i'm just
8:53
gonna
8:54
eyeball that
8:56
[Music]
9:01
and this pasta will
9:04
soak up that mayonnaise
9:07
and i think that's very close to two
9:09
cups
9:10
it'd be about a half a container of this
9:13
mayonnaise
9:15
and let me tell y'all where i first had
9:16
this salad
9:18
i was invited up to atlanta our state
9:21
capitol
9:22
to a luncheon and this is
9:25
the dish that they served after lunch i
9:28
thought it was just so good
9:30
i ran and found the chef and
9:33
i said hey i'm paula deen i have a
9:36
little restaurant in savannah georgia
9:38
and i so thought your uh
9:41
lunch was so good and i just wanted to
9:44
tell you
9:45
he said well i'm so glad that you liked
9:48
it
9:49
would you like the recipe and i said
9:52
please
9:52
by all means so we stood there in the
9:56
hall
9:56
and he gave me the recipe now to me
10:00
the the ingredient that made this so
10:03
good
10:04
was the fresh basil he put in it and
10:06
this
10:07
just goes right into our dressing
10:15
so in that goes and i got a few more
10:18
green onion tops i think i'm just gonna
10:22
throw those in too
10:27
so there they go all right
10:33
and i'm gonna add about a teaspoon
10:36
of house seasoning so that's got our
10:39
salt our pepper and our garlic
10:42
then i'm gonna add about that
10:46
much of seasoning salt
10:50
and then i'm gonna add a little
10:53
fresh lemon juice you know it's so funny
10:57
i don't even remember what that meeting
10:59
was about
11:01
can't tell you why i was up there the
11:03
only thing i remember is
11:05
lunch you know it kind of reminds me of
11:08
my school days
11:12
i always did very well at lunchtime
11:16
so a little lemon juice
11:20
um i love it already
11:25
so i'm just gonna take our
11:28
dressing and toss it
11:32
over that pasta
11:36
i'm gonna just have to find the easiest
11:38
way to do this and
11:40
i think i might start with the tongs
11:44
and let that dressing kinda
11:47
just melt into that fettuccine
11:52
looks good doesn't it all right
11:55
well i've got some more chicken that i
11:57
had cooked
11:58
put in the oven earlier so it should be
12:01
cooked off
12:05
yeah it's ready oh
12:09
and that smells so good
12:12
so you know what we're gonna do
12:16
is
12:20
we're just gonna pile this
12:23
right back into our bowl
12:30
so we're just going to take our strips
12:34
i'm going to kind of just nestle them
12:38
around our pasta just like that
12:46
but look how pretty this looks
12:49
it's a little different you know from
12:52
like your
12:53
normal chicken salad
12:57
isn't that pretty look at that
13:04
oh
13:06
good enough coming up
13:09
my cherry vanilla ice cream dessert and
13:12
later
13:13
an easy and elegant avocado and goat
13:16
cheese dip
13:18
i hope y'all are enjoying the show and i
13:21
want to hear from you
13:22
tell me what recipes or videos you'd
13:24
like to see me make
13:26
by just leaving a short comment below
13:29
now let's get back to the show y'all
13:33
[Music]
13:38
hey y'all i'm over here
13:41
getting everything ready for our dessert
13:44
it's a
13:45
cherry vanilla ice cream dessert
13:48
i have made a homemade cherry vanilla
13:51
ice cream
13:52
don't let that stop you with this
13:54
dessert you know you can
13:56
certainly go the store and buy a very
13:59
good quality cherry vanilla ice cream
14:02
or any other flavor that you'd think you
14:04
might want to substitute
14:06
now i've melted a stick of butter we're
14:09
going to use
14:10
one cup of all-purpose flour
14:16
[Music]
14:19
a fourth of a cup of light brown
14:22
sugar and we want to pack that down in
14:25
there
14:27
and then the next ingredient then i'm
14:31
gonna add that goes with cherries
14:34
so so well and that's almonds
14:37
so a third of a cup of slivered
14:41
almonds and i'm using the sliver not the
14:44
slice
14:46
okay so
14:50
when y'all came back i was melting a
14:53
stick of butter
14:54
over here on the back stove now we're
14:57
just gonna
14:58
pour that butter over our flour brown
15:02
sugar and almonds
15:05
and this is gonna make like almost a
15:07
crumble
15:09
in fact after we take it out of the oven
15:11
you're gonna look at it and you're
15:13
gonna think gosh that looks like
15:16
pralines
15:16
almost so we're just gonna mix that
15:21
up together
15:24
just coating those almonds in the flour
15:27
and the brown
15:28
sugar no keto
15:32
and then we're just gonna drop this on
15:34
the cookie sheet
15:37
just like that and it doesn't matter
15:40
what it looks like
15:42
because what we're trying to achieve
15:44
here
15:45
is we're just trying to get crumbles
15:49
very informal crumbles for
15:52
our cherry vanilla ice cream so
15:55
no right or wrong here
15:57
[Music]
15:59
because i used a stick of butter
16:02
you know we're not gonna need any more
16:04
greasing of that pan
16:08
so you can see as this sits here
16:11
you know it gets even thicker
16:14
and if you let it sit for a while then
16:16
you can just almost
16:17
pick it up and just crumble it
16:22
onto your cookie sheet so we're gonna
16:25
put this in the oven y'all
16:27
on 350 and we're gonna let it bake for
16:30
about
16:30
20 or 25 minutes
16:34
so in the oven this goes
16:38
and i'll show you what it looks like
16:41
after it's
16:41
cooked almost looks like a candy doesn't
16:45
it
16:46
what we're gonna do now is we're gonna
16:48
take our
16:49
caramel candy and we're gonna put about
16:53
half of that down
16:57
now we're gonna take our homemade cherry
16:59
vanilla ice cream
17:00
that i've allowed to soften just a
17:02
little bit
17:06
this is so good and we're just going to
17:08
scoop
17:09
it out and put it all over
17:15
those candy pieces you can do this with
17:18
any flavor of ice cream
17:21
butter the canyon would be real real
17:25
good
17:28
but the cherry vanilla
17:31
is so terribly good
17:34
and it just goes with those almonds
17:40
okay so there we go we'll smooth that
17:44
out the best we can with the back of the
17:45
spoon
17:48
all right now we're just going to take
17:51
the rest of our
17:52
caramel pieces and sprinkle right on top
17:58
of the ice cream and then we're gonna
17:59
put this back in the freezer
18:02
and let it get hard
18:07
and then we're gonna slice it up we're
18:09
gonna
18:10
serve it and we're to sit back and we're
18:14
going to say that's
18:17
good so all we have to do is wrap this
18:21
with a plastic wrap
18:24
just like that and we're going to let
18:26
this chill in the freezer for about
18:28
two hours
18:32
coming up my easy and elegant avocado
18:35
and goat cheese dip
18:38
i so hope you all are enjoying the show
18:41
and if you
18:42
do be sure to click like subscribe
18:45
and the notification bell so you'll
18:48
never miss a video
18:49
and we'll be right back after the break
18:56
hey welcome back now why aren't y'all
18:59
our way
19:00
i scooped me up some of that ice cream
19:03
uh homemade cherry vanilla ice cream
19:08
dessert
19:10
look at that and you can serve this on a
19:13
plate
19:14
or you can serve it in a little stemmed
19:17
custard bowl
19:20
either way
19:24
um i can't tell you
19:27
what that brown sugar
19:31
and almond crunch does to this ice cream
19:34
you're gonna love it that's so good so
19:36
easy
19:38
well coming down here what i'm fixing to
19:40
make now
19:41
is the beginning of our party this is an
19:45
avocado and goat cheese dip
19:48
served along with whole wheat pita chips
19:51
this is so easy i'm going to use three
19:54
ripe avocados
19:56
[Music]
20:04
a couple of cloves of fresh garlic
20:07
and that goes
20:11
about a fourth of a teaspoon of salt and
20:14
then i'm gonna stick in
20:16
a half a teaspoon
20:20
of cumin so there we go
20:23
so i'm just gonna take my little hand
20:25
blender
20:28
i'm gonna add three tablespoons of lime
20:34
four ounces of a softened cream cheese
20:45
all right the last ingredient we're
20:47
gonna add is our goat cheese
20:50
and we're gonna put in four ounces of
20:52
goat cheese
21:00
and let's transfer our avocado and goat
21:04
cheese dip to our tray
21:06
and serve this along with some pita
21:09
chips
21:11
you can usually find these in your deli
21:14
section
21:16
look at that isn't that pretty
21:23
let's see
21:32
hey y'all it's paula dean now if y'all
21:35
enjoyed this week's full episode friday
21:38
be sure to like it
21:40
and click the subscribe button as well
21:43
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21:45
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21:48
love and best dishes friends
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