Up next in 10
Paula's going to be a grandma! So today she's celebrating moms-to-be with a baby shower and preparing the perfect menu with foods for the ladies to munch on. She's serving up Mini Lemon Pork Sandwiches and putting her own southern stamp on the party with Grits Toast topped with Creamy Mushrooms. For dessert, Paula's baking Chocolate Raspberry Cookies and serving up Mixed Berry Bellinis. So climb into the crib and get ready to be baby showered!
Mini Lemon Pork Sandwiches Recipe - https://www.pauladeen.com/recipe/mini-lemon-pork-sandwiches/
Grits Toast with Creamy Mushrooms Recipe - https://www.pauladeen.com/recipe/grits-toast-with-creamy-mushrooms/
Chocolate Raspberry Cookies Recipe - https://www.pauladeen.com/recipe/chocolate-raspberry-cookies/
Mixed Berry Bellinis Recipe - https://www.pauladeen.com/recipe/mixed-berry-bellinis/
Enjoy Y'all!
For more great recipes visit https://www.pauladeen.com
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0:01
Hey y'all.
0:03
Guess what today's show's about?
0:07
It's about baby showers. I want to share
0:10
with y'all today some recipes that I
0:13
made for Brook Shower, my
0:14
daughter-in-law. I'm going to be making
0:16
a mini lemon pork sandwich, and I'm
0:20
going to smother it with a taragon lemon
0:22
mayonnaise. And I'm going to be making
0:24
grits toast with creamy mushrooms. M.
0:29
And then I got to serve something sweet,
0:31
right? And I made some wonderful little
0:34
chocolate raspberry cookies with a
0:37
raspberry glaze.
0:39
And I chose to make a mixed berry
0:42
bellini. That was so good. So y'all join
0:46
me in the kitchen cuz we got some
0:47
cooking to do.
0:49
[Music]
1:19
I'm so glad y'all have joined me in the
1:21
house because I want to share some
1:23
recipes that I served when Corey and I
1:26
threw Brook's baby shower. And you know,
1:29
a party is not complete without some
1:31
little mini sandwiches. They just go
1:35
with whatever the occasion is. Well, I'm
1:38
going to start by marinating a pork
1:40
tenderloin. I'm going to slip it in my
1:44
plastic bag. I'm going to pour over a
1:47
half a cup of oil.
1:51
Now, I'm going to pour over a four of a
1:53
cup of lemon juice. Now, this will help
1:56
tenderize the meat. a half a teaspoon of
1:58
salt,
2:00
one tablespoon of sugar,
2:03
a couple of cloves of fresh garlic that
2:05
have been minced, and then about an
2:08
eighth of a teaspoon of red pepper,
2:12
ground red pepper.
2:15
You know, I've never served this that
2:18
people just didn't love these little
2:22
sandwiches.
2:24
We're We're just big on sandwiches at
2:26
parties that we throw down south.
2:32
Okay,
2:34
now we've got all those ingredients
2:36
mixed up nicely. Now, we're going to let
2:38
this marinate in the fridge for about 4
2:40
hours. And I've got one here in the
2:44
fridge that's been in there about four
2:45
or five hours. So, I'm going to bring it
2:48
out,
2:50
give it another roll in that marinade,
2:53
and then I'm going to put it in the oven
2:55
at 400° preheated, and I'm going to
2:59
roast it off for about 35 or 40 minutes
3:03
or until the juices run clear.
3:06
It drank up those ingredients nicely.
3:10
Okay, so in the oven.
3:16
All right. Now, while that's cooking,
3:19
let's come down here and I'll show you
3:21
the kind of uh dressing that I put on
3:24
these sandwiches, which is really good.
3:26
I'm going to start with a cup of
3:28
mayonnaise,
3:29
a clove of chopped minced garlic,
3:35
an eighth of a teaspoon of salt, and an
3:37
eighth of a teaspoon of fresh chopped
3:41
taragan.
3:44
And about a tablespoon
3:47
of lemon juice. So, I'm going to just
3:50
let that juice go through my fingers and
3:53
I'm going to catch those seeds
3:56
with my hands so they won't go in our
3:57
dressing. And we're going to just mix
3:59
this up, put it in the fridge, and let
4:02
those flavors marinate together
4:05
until I'm ready to put our sandwiches
4:07
together.
4:11
Let's talk about breads. You've got
4:14
several different choices in your little
4:16
mini sandwiches. You could just use a
4:18
regular white bread and take a cookie
4:21
cutter or glass and cut them into round
4:25
circles. You could you could use a a
4:27
nice frozen yeast roll that you can buy
4:30
from the freezer department at the
4:32
grocery store. You could make your own
4:34
biscuits. You could make your own rolls.
4:37
Uh it's just countless countless breads
4:40
out there that you can make these on.
4:42
Now, today I'm going to be using a
4:45
little brown and serve roll that we've
4:47
eaten down south for a hundred years,
4:50
and we always love them. And of course,
4:53
I'll pop these in the oven at the last
4:55
minute. Brown them off, get them hot,
4:58
and I'll show you all that when we come
5:00
back. And then I'm going to be sharing a
5:03
recipe with y'all for grits toast with
5:06
creamy mushrooms. Sounds good, doesn't
5:08
it? Y'all join me back here in the
5:10
kitchen in two minutes cuz we're going
5:12
to show you how to put together an easy
5:15
baby shower.
5:19
[Music]
5:28
All right, so our pork tenderloin is
5:30
done. We had it in the oven at 400° for
5:35
40 minutes. Look how good that looks.
5:38
Now, this is the tenderloin of pork.
5:42
It's like eating filet minan.
5:45
And now, like I told you before break,
5:48
I'm just using a little brown and serve
5:51
roll, but there's so many choices out
5:53
there for you to use. And don't hesitate
5:57
to use your favorite bread. You can even
6:00
use a sliced bread. Now I'm going to
6:03
take our taragon mayonnaise
6:09
and I'm going to slather this roll good
6:13
with that. And then I'm just going to
6:15
top it
6:17
with a little tenderloin. Let's see what
6:19
that tastes like.
6:26
M
6:29
the taraggan and the lemon juice in that
6:32
mayonnaise
6:34
is fabulous with that piece of pork.
6:37
So, this won't take long to put together
6:40
at all. It's almost maintenance-free.
6:42
All right, now let's move on down here
6:44
cuz this appetizer is grits toast with
6:49
creamy mushrooms. And I've got three
6:53
14oz cans of chicken broth boiling. You
6:56
know, down here in Georgia, grits are
6:59
one of our favorite foods. We use them
7:01
for breakfast, lunch, dinner,
7:03
appetizers.
7:06
And this next recipe that I'm fixing to
7:08
share with you is a combination of two
7:10
different recipes.
7:13
So, I'm going to start by making our
7:15
grits toast. Our chicken broth is
7:18
boiling and I've got 1 and 1/3 cup of
7:21
quick cooking grits. And don't forget
7:24
the salt. You got to put in some salt
7:26
because if you don't salt your grits
7:28
from the very beginning, you will almost
7:31
never
7:33
get them salty. And as y'all know, grits
7:36
are nothing but a coarsely brown grain.
7:39
So this is not going to take long now
7:40
for these grits to thicken up. Now, it's
7:44
very, very important when you start your
7:46
grits to cooking that you stir them and
7:49
stir them and stir them, you know, for a
7:50
minute or two because if they lump up on
7:53
you, it's going to be very, very hard to
7:55
get those lumps out. Now, this is
7:57
starting to ball good, so I'm going to
7:59
turn that down and I'm just going to
8:01
give it a stir.
8:03
Now, the other half of this recipe is
8:07
called a creamy mushroom canop. So,
8:10
we're going to start with two cans of
8:13
French fried onion rings. And to that,
8:16
we're going to add two cups of
8:17
mayonnaise.
8:20
And there again, you know, always use a
8:21
good premium mayonnaise
8:24
and a half a cup of grated Parmesan
8:27
cheese. And then I'm going to take two
8:30
small cans of sliced button mushrooms.
8:34
And I'm going to drain those. And you
8:37
want to drain those mushrooms good
8:38
because you don't want to make your
8:41
topping watery.
8:43
All right, so in go our mushrooms.
8:46
Let's come over here and give our grits
8:48
a quick stir just so they don't get
8:51
clumpy.
8:52
Couple of more minutes and we're going
8:54
to have grits.
8:56
Okay,
8:58
I'm going to fold all of these
9:00
ingredients together.
9:02
And those
9:05
that Parmesan cheese smells so strong.
9:08
You can hear the crunch of those onions.
9:12
Whoa.
9:22
All right. Now, our grits are ready.
9:23
They're thick enough. I'm going to add
9:25
one cup of freshly grated Parmesan
9:27
cheese. Just going to stir that in. And
9:31
now I'm going to pour them into our
9:32
prepared pan. It's been greased with
9:34
butter cuz I want these to come out
9:36
perfectly easy
9:40
after they're chilled. Okay. So, into
9:43
the fridge these go for a couple of
9:46
hours.
9:51
All right. Now, since I don't have a
9:52
couple of hours, I've got a pan up here
9:55
ready for us that's chilled. Now, I'm
9:57
just going to turn that out onto our
10:00
cutting board, and I'm going to be using
10:03
a 1 and 1/2 in biscuit cutter. So, we're
10:07
just going to dig into these with our
10:10
biscuit cutter.
10:12
Place them on our cookie sheet.
10:17
You can make these any size you'd like
10:19
to, but you know, I'm
10:22
happen to think that this little size is
10:25
just perfect for just a bite.
10:37
Look how perfectly pretty those are.
10:40
Now, while we're on break, I'm going to
10:41
put these into a 400°ree preheated oven.
10:45
I'm going to let them bake for 15
10:47
minutes. And then I'm going to take them
10:49
out, turn them, and then bake them for
10:51
another 15 minutes. And then I've just
10:54
got the perfect sweet thing for the
10:58
sweet thing that's going to be born, a
11:01
chocolate raspberry cookie.
11:04
So, I'll see you back in two minutes
11:07
back here in the kitchen.
11:10
[Music]
11:19
Hey y'all. Welcome back. I'm just
11:22
finishing the canopes. You know, I told
11:25
you we were going to bake our grit cakes
11:30
and then we were going to put our
11:31
topping on them. And that's what I'm
11:33
doing right now. Now, we're going to put
11:35
these in the broiler for five minutes.
11:38
You know, anytime you ever use the
11:41
broiler, you have to watch it. You can't
11:43
take your eyes off of it. So, don't get
11:46
too far away from them.
11:50
Okay. So, there they go. Well, I
11:53
promised y'all
11:55
a wonderful recipe for a chocolate
11:58
cookie, didn't I? Well, let's get
12:00
started on it. I've got two sticks of
12:03
butter that are room temperature here in
12:05
my bowl. I'm going to add a half a cup
12:08
of light brown sugar. I'm going to add
12:11
one cup of granulated sugar. And let's
12:14
just beat that until it's nice and
12:17
creamy.
12:26
All right. So, this is nice and creamy.
12:29
I've got four eggs. All right. I'm going
12:33
to add one egg at the time.
12:37
Turn that up a little bit and just cream
12:39
cream.
12:42
[Applause]
12:44
Okie do.
12:47
Now I'm going to add
12:50
a teaspoon of vanilla.
12:56
Now I'm going to measure out our flour.
12:58
We're going to need 2 and 1/2 cups of
13:02
flour for our cookie.
13:11
There we go. That's one,
13:18
two,
13:24
and a half. And I'm going to add 1/3 of
13:28
a cup of Dutch processed cocoa powder
13:33
and one teaspoon of baking powder.
13:38
Now I'm just going to incorporate these
13:40
dry ingredients
13:44
and I'm going to beat them in
13:48
to our creamed butter.
13:52
Okay.
14:02
and a little bit more.
14:05
I'm going to do this in like three
14:07
different additions. Rather than dumping
14:10
it in all at one time and flour flying
14:13
all up in my face, I'm going to slowly
14:16
add this.
14:18
And the last of our dry ingredients.
14:25
Okay, I got our beers pretty clean. I've
14:28
got one more ingredient to add to them,
14:30
and that's just something that us girls
14:34
can't resist.
14:37
This is chocolate, y'all. That's filled
14:40
with a raspberry cream. Now I'm using
14:43
one 6 oz bag and I'm going to fold those
14:46
in to our batter.
14:49
I mean chocolate and raspberries,
14:52
they just go together. So this batter is
14:57
wonderful. All you got to do is put it
14:59
on a greased bacon sheet, a teaspoon
15:02
full, put it in a preheated 350°ree
15:05
oven, and cook it for 12 to 14 minutes.
15:08
And then you want to set them out on a
15:09
rack and let them cool. And I've got
15:12
some down here cooling for us.
15:15
So, in my bowl, I've got 1 and 1/2 cups
15:20
of confectioner sugar.
15:23
And I'm going to pour in 2 tablespoon of
15:27
milk.
15:29
And I'm sure you've guessed by now,
15:31
we're going to make a glaze for this
15:33
wonderful chocolate raspberry cookie.
15:36
Now, all we're going to do at this point
15:38
is add 1 tablespoon of a seedless
15:42
raspberry preserve. Now, this will make
15:45
it nice and smooth.
15:49
M.
15:53
So, we're just going to keep those
15:54
flavors going from the inside of that
15:57
cookie to the outside.
16:04
And you can see it. That glaze looked
16:07
awfully thick until I added the
16:10
raspberry preserves. And you can see how
16:12
they thinned it out. That is just right
16:17
to to just squirt on top of that cookie.
16:20
All right. Now, I'm going to transfer
16:22
this to a plastic baggie.
16:25
Just going to pour it in.
16:35
Seal it up.
16:38
Snip that end.
16:41
And you don't want to make too big of a
16:44
hole.
16:46
And then we're just going to squeeze
16:48
this glaze
16:49
onto our cookies.
17:00
Now, you can glaze them any way you want
17:02
to. You can put stripes going either way
17:04
or you can solid glaze it. Either way,
17:08
you can't mess up. And I'm going to take
17:10
a quick break and when we come back I'm
17:12
going to take
17:32
Okay, we've made several dishes now for
17:34
our baby shower, but we've got to have a
17:37
beverage. So, I'm making a mixed berry
17:40
bellini. Now, I'm using one 11 oz bag of
17:44
just frozen mixed berries that I thawed,
17:47
and I'm going to put those into our
17:49
blender. Aren't those pretty?
17:54
The raspberries and blackberries. Now,
17:57
I'm going to add a four of a cup of
17:58
sugar. And I'm just going to puree these
18:02
in the blender until they're just nice
18:05
and smooth.
18:11
Now, if you would like to, you can
18:14
strain it, but you know, I I really I
18:18
really don't mind the texture in there.
18:21
So, I'm just going to pour that over our
18:23
ice.
18:28
And then I'm going to add one bottle of
18:31
a sparkling wine.
18:34
And you can see I hadn't splurged too
18:36
much. This was one of those screw tops.
18:40
This one doesn't have a cork. And you
18:42
don't need to spend a lot cuz there's so
18:43
many flavors going on. All right. So,
18:45
I'm just going to kind of rinse out our
18:47
blender a little by pouring some of the
18:49
champagne
18:52
in there.
18:56
And now I'm going to add the rest of our
18:58
champagne.
19:03
And this is going to be a wonderful
19:06
refreshing beverage for the girls. So,
19:09
I've got the ice in there. It's going to
19:11
get it cold and all they have to do is
19:13
come up with a wine glass and help
19:16
themselves.
19:17
Now, y'all are probably saying, "But
19:19
Paula, you're having a baby shower and
19:21
you're serving alcohol." Well, you know,
19:23
the mother can't have alcohol. And
19:25
you're exactly right. But you can
19:27
substitute apple cider, a sparkling
19:29
apple cider, or a grape juice in
19:31
sparkling water. It'll be just as good.
19:37
I've had such a good time with y'all
19:39
today bringing back recipes and thinking
19:42
about the day that Carrie and I threw
19:44
Brooke, my daughter-in-law, her shower.
19:47
I think you're going to love these
19:48
recipes. The little mini lemon
19:50
tenderloin sandwiches are out of this
19:53
world. And of course, the grits toast
19:56
with the creamy mushrooms. I've been
19:58
waiting for the whole show to taste
20:00
those little puppies, and I'm going to
20:02
do that in just a minute. And of course,
20:04
you got to have something sweet. And the
20:06
chocolate raspberry cookie with the
20:08
raspberry glaze is just delicious. And
20:11
of course, the mixed berry bellinis, you
20:14
know, it goes perfect anywhere. Whether
20:16
you choose to do it with alcohol or
20:18
non-alcoholic, it's just the perfect
20:21
drink for the girls.
20:25
Well, it's time for me to say goodbye.
20:26
But I'm not saying goodbye until I eat
20:29
one of these grits toast with that
20:32
creamy mushroom on top of it.
20:35
[Music]
20:37
M
20:40
I knew I love grits toast and I knew I
20:42
love the creamy mushroom and they're
20:44
just perfect together. So, I hope these
20:47
recipes will come in handy when you're
20:49
throwing a shower or having friends
20:51
over. And until next time, you know, I
20:53
always send you love and best dishes
20:57
from my kitchen to yours.
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