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Full Episode Fridays: Busy Working Woman's Quick Meal | 5 Quick and Easy Dinner Recipes
May 9, 2025
5 Quick and Easy Dinner Recipes - Paula has made delicious family dinner recipes for decades. Even if you're short on time, these quick recipes for dinner are going to be a hit! Paula’s Home Cooking, Season 2, Episode 6.
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00:00 Intro
3:57 Easy Corned Beef & Cabbage Recipe: https://www.pauladeen.com/recipe/easy-corned-beef-and-cabbage/
5:53 Raspberry Sauce Recipe: https://www.pauladeen.com/recipe/raspberry-sauce/
9:41 Baked Shrimp & Crab Salad Recipe: https://www.pauladeen.com/recipe/baked-shrimp-crab-salad/
13:00 Hoe Cakes Recipe: https://www.pauladeen.com/recipe/hoecakes/
18:45 Lardons Recipe
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- [Paula] Hey, y'all I'm Paula Dean.
0:03
And if anyone knows what it means,
0:05
to be a working woman it's me.
0:07
So today, I wanna share some of the delicious dishes,
0:11
that have kept me and my boys going through
0:13
the busiest of times.
0:15
But first, I wanna show you how to make
0:17
the very most of your local market.
0:19
And then we'll head home and get going on our no muss,
0:22
no fuss, Corned Beef and Cabbage.
0:25
Next, I'm gonna bake a Shrimp and Crab Salad,
0:29
that is simple and easy as one, two, three.
0:32
And finally, the side dish that no Southern family,
0:35
would do without heavenly Hoe Cakes.
0:38
So, don't sweat it gang,
0:39
no one's going hungry tonight,
0:41
'cause the lady is large and in charge.
0:46
Have you ever had one of those days where you feel like,
0:49
between your schedule and your children's schedule,
0:51
your husband's schedule, everybody's schedule,
0:53
you don't have time to get a meal on the table.
0:55
Well, that's the predicament I found myself in today
0:58
and I've come over here to my pantry
1:01
and for some reason I've let it get pretty Slack.
1:04
So, before I can cook this meal
1:07
and it's gonna be a quick one,
1:09
I'm gonna have to run down to trader Joe's.
1:12
So, y'all hop in the car and come with me.
1:15
I need help today, I need help.
1:27
Oh, I love these.
1:30
I just love 'em, love 'em, love 'em.
1:40
- Hey Paula, how you doing?
1:41
- Hey Glen, how are you?
1:44
- I'm very well thanks. - Good to see you.
1:46
I'm so glad that you saw me, yes,
1:47
'cause I've had a tremendously busy day,
1:49
I got so much to do.
1:51
And if you could help me find my groceries quick right?
1:55
So I can get outta here I'd be ever so grateful.
1:56
- Hey, I'd be happy to do that for you.
1:58
- I need some frozen raspberries.
2:00
- We can do that.
2:01
- Canned shrimp.
2:02
- Got that.
2:03
- And canned crab.
2:03
- No problem at all we're three for three.
2:05
- Good, good.
2:06
- Where should we start,
2:07
hey, you're right next to the raspberries,
2:08
you wanna start here. - Yeah, we can.
2:09
That's great, yes. - How about that we almost,
2:11
we almost got bitten by the raspberries there.
2:13
These are frozen raspberries,
2:14
they actually frozen right out there,
2:15
right almost next to the fields.
2:17
It actually locks in the freshness of them
2:20
and preserves the vast majority of the nutrients,
2:21
in the fruit, it's fantastic.
2:23
- So, I'm may as well off using these,
2:25
is that would be a fresh one.
2:26
- I believe so.
2:27
- Why. - Absolutely.
2:27
- If I start with this. - Firstly, for all the recipes
2:28
and you don't have to use them right now,
2:30
you can use a little bit now and use a little bit later,
2:31
it's worked out great.
2:32
- That's great, how about two of those?
2:34
- Absolutely, we can definitely do that,
2:36
we'll get two of those.
2:38
What else on that list of yours here?
2:39
Let's see the--
2:40
- A canned shrimp.
2:41
- A canned shrimp and the Canned crap.
2:42
- And the can crap, yes.
2:43
- Let's go for it,
2:44
we got it around the corner here.
2:45
So we've got it right over here.
2:46
- Great.
2:47
- Quick we'll get you in and out of here no problem.
2:50
Right over here we've got the canned crab meat,
2:52
this is a great product,
2:53
this is actually 15% leg meal,
2:55
this is like the most premium portion of the crab.
2:58
So it's fantastic.
2:59
- So it's not all, not all claw.
3:02
- No, exactly it's not all claw.
3:03
We've got the great leg meat in here,
3:04
which is fantastic.
3:05
It's really hard to find that in canned crab.
3:07
- Plus it will hold in your pantry.
3:08
- Absolutely yeah, no problems at all no ofence,
3:10
it's tough to find an expiration date on these guys.
3:12
- That's great, quick meals.
3:14
- How many of this do you need?
3:14
- Lemme have two of those
3:16
- All ready. - And two of the shrimp.
3:18
- Two of the shrimp, fantastic.
3:19
We've got the shrimp for you.
3:20
Anything else I can get for you?
3:21
- Nope, that's it.
3:22
I'm gonna do something the devil won't do.
3:25
Come on leave me alone.
3:26
- Leave me alone fantastic. (Paula laughs)
3:27
- Thanks for stopping by.
3:28
- Thanks Glen.
3:29
- Take care Paula.
3:39
- Thank goodness for trader Joe,
3:41
I don't know what I'd do without him sometimes.
3:43
And I even managed to find some beautiful purple irises,
3:48
at the store aren't they just delicious looking.
3:52
Today's meal just happens to be one of my sons
3:54
all time favorite meal.
3:56
I'm gonna cook up a corned beef and cabbage.
3:59
I want you to look what sweet Michael did for me,
4:02
who said he was good for nothing,
4:04
he put the bacon on for me.
4:06
(laughs)
4:08
He's a hungry man I think don't you?
4:11
This dish is gonna be so quick and so simple for us.
4:15
We've got our bacon cooked,
4:16
thanks to Michael.
4:18
And we're gonna quickly just cut up our cabbage,
4:21
just like this,
4:23
I'm gonna cut it again,
4:24
I'm a cut it in quarters
4:27
and then work from the quarters.
4:31
I'm gonna have supper ready here in no time.
4:36
It's a very inexpensive meal as well.
4:39
All right, we got our cabbage chopped up
4:42
and that was easy enough.
4:44
I've got my grease from my bacon,
4:46
but, I like two different flavors in my cabbage so,
4:53
in goes some butter.
4:59
I'm just gonna dump that cabbage
5:01
right in there like that.
5:04
This is just real, real easy this way
5:06
and it's a lot quicker.
5:08
Now I'm gonna add just a little,
5:10
little bit of water,
5:12
because cabbage contains so much water,
5:16
so you don't wanna drowned your cabbage.
5:18
We're gonna add a little bit of salt,
5:22
we're gonna add a little bit of pepper
5:26
and we're gonna give that a stir.
5:29
Just a quick stir because we wanna coat,
5:32
our cabbage in that seasoning,
5:35
which is butter and bacon grease.
5:38
(giggles)
5:40
And it doesn't take but a minute it's a cabbage.
5:43
I like mine with some crispness to it,
5:45
I don't like mine cooked down to mush.
5:49
And while that's cooking,
5:50
I'm gonna jump on over to this next pot
5:53
and I'm gonna start on a dessert sauce for our ice cream,
5:57
which is gonna be super simple.
5:59
Little butter.
6:01
I know y'all are surprised.
6:03
Try not to be.
6:09
One bag of frozen raspberries
6:13
and I've got some jelly, some currant jelly
6:16
and I'm gonna add about half of that in there.
6:23
And because I like,
6:26
my desserts to be sweet,
6:27
I'm gonna add just a little sugar I think to it.
6:31
Now, while that's heating up,
6:33
I'm gonna come over here,
6:34
I have a little corn starch
6:36
and I'm gonna just add it,
6:38
to the rest of my jelly.
6:42
And this is gonna be our thickening agent.
6:45
And when that starts to boil,
6:47
we're just gonna add the rest of this jelly,
6:50
into there and it's gonna thicken it right on up.
6:54
Right let's step back over here
6:55
and check on our cabbage real quick like,
6:57
and it's ready for me to pop the meat on it.
7:02
This is the way the corned beef comes,
7:05
canned like this and you can find it in your grocery store,
7:08
next to your tuna fish,
7:10
the yummy spam and potted meat.
7:13
(laughs)
7:14
The canned shrimp, the canned crab.
7:18
It's not a pretentious meat,
7:20
but don't be so snobby now that you don't try it,
7:22
because it really is good,
7:23
but it's extra yummy cooked this way.
7:26
This is so simple.
7:29
You just break it into chunks,
7:33
just like that.
7:35
Where if we had used a fresh corned beef,
7:37
we'd be talking about four hours.
7:41
So this is just really,
7:44
makes eaten corned beef and cabbage real, real easy.
7:48
All right, now I'm gonna take this bacon,
7:50
that Michael for me
7:52
and I'm just gonna kind of cut it up
7:55
and chunk it back in the pot.
8:00
And I mean, I've got supper and it's been 10 minutes.
8:03
I'm just gonna put the lid back on that
8:05
and let that corned beef heat through and through.
8:08
In the meantime, our raspberries are boiling over here,
8:11
so I'm gonna add the currant jelly,
8:15
that has the cornstarch,
8:18
just gonna pour that over in there.
8:21
And let that come to a boil,
8:25
again and get thick.
8:29
All right our raspberry sauce is getting thick on us now
8:33
and I'm just gonna add,
8:36
a little orange juice.
8:38
And while we're having supper,
8:40
I'm gonna put this aside and stick it in the fridge
8:42
until we're ready to eat.
8:43
In the meantime, though it's only been 10 minutes
8:46
and my entree is ready.
8:50
Oh, hear it sizzling,
8:51
so you know what that means.
8:56
It's time for me to taste.
9:10
It's a belly plezer.
9:13
Stick around 'cause next I'm mixing up,
9:15
baked shrimp and crab salad.
9:18
Another five minute miracle.
9:24
I so hope y'all are enjoying the show.
9:27
And if you do.
9:28
Be sure to click like, subscribe and
9:31
notification bell so you'll never miss a video.
9:35
And we'll be right back after the break.
9:44
You know this canned meat,
9:45
that you find in your grocery store are just great.
9:49
What I'm fixing to do now is make
9:51
that succulent shrimp and crab casserole,
9:55
from canned seafood meat can you believe it?
9:59
so simple.
10:01
We're gonna start with a bell pepper,
10:03
chopped onion,
10:06
celery,
10:09
mayonnaise
10:13
and we've got a little Worcestershire sauce,
10:17
a little salt,
10:21
little pepper.
10:25
Now I'm just gonna mix those up
10:29
and then fold in the crab in the shrimp.
10:33
Just like that.
10:36
I don't think you can mess this dish up do you?
10:38
I mean, you see how simple it is,
10:41
so that's it.
10:46
I'm just dump it right down there in the bowl.
10:53
So I'm just gonna kind of pack that down in there,
10:57
just like that isn't that pretty?
10:58
The colors are very spring-like aren't they?
11:03
Now I've got some melted butter here
11:05
and I've got saltine cracker crumbs.
11:09
So I'm gonna butter these,
11:12
so we're all ready.
11:14
Makes a great little quick healthy meal.
11:23
And that's it.
11:25
It's ready to go in the oven.
11:27
There's really nothing to cook in it.
11:29
We're just gonna let it get bubbly
11:31
and that'll probably take about 35 minutes.
11:46
And look what I've got ready for us in this other oven.
11:55
How tasty does that look?
12:00
Speaking of taste,
12:03
I think it's time.
12:10
Piping, hot shrimp and crab salad,
12:14
only minutes to prepare.
12:28
It's just glorious
12:31
and speaking of glorious coming up next,
12:34
I'm gonna cook the world famous Hoe Cakes just for y'all.
12:43
I hope y'all are enjoying the show
12:46
and I want to hear from you.
12:47
Tell me what recipes or videos you'd like to see me
12:50
make by just leaving a short comment below.
12:54
Now, let's get back to the show, y'all.
13:00
You know I could just talk forever about these Hoe Cakes.
13:04
I almost don't even know where to start,
13:05
there's so many things I have to say about 'em.
13:08
We make 'em every day at the restaurant
13:10
and they're so easy to make.
13:12
It's flour,
13:15
self-rising cornmeal mix.
13:18
Make sure you use a mix,
13:20
because it's a blend of flour and meal.
13:25
We've got a little sugar,
13:30
Couple of good fresh eggs,
13:36
little water,
13:39
a little oil
13:43
and a little buttermilk.
13:53
So, let me tell you this story,
13:54
about how Hoe Cakes got their name.
13:56
Hundreds of years ago,
13:57
the field hands would come in from the farm
14:00
and they would have a fire outside
14:02
and they would cook their hoe cakes on the clean blade,
14:07
of a hoe.
14:08
Unbelievable, I think that's so ingenious.
14:11
Now when you're mixing these up,
14:13
some people like real fat hoe cakes,
14:15
some people like a thinner hoe cake,
14:17
I happened to like 'em kind of middle ways.
14:20
So you'll have to just play around with your batter
14:24
and decide which thickness you like.
14:26
But let's try this one right now,
14:27
I've got my pan getting hot.
14:31
And believe it or not,
14:34
I cook these in clarified margarine.
14:38
Y'all write that down now.
14:41
That's margarine, not butter.
14:43
(laughs)
14:44
You won't hear me say that very often,
14:47
but I like to use margarine
14:49
because it doesn't burn as badly as butter.
14:54
And I'm gonna just ladle enough of that clarified margarine.
14:59
So we're gonna make sure our pan,
15:01
is good and hot just right.
15:04
All right it looks like our pan is about to get ready.
15:09
Let's see.
15:12
You'll wanna make sure that your pan is good and hot.
15:19
And see you've gotten to have enough seasoning in your pan
15:23
for those hoe cakes to fry in.
15:26
Or otherwise you would have a,
15:29
you'd have more of a pancake.
15:31
So I'm gonna add just a little bit more margarine,
15:34
all right, so we'll do another scoop.
15:50
All right let's see what this first one looks like.
15:54
(mumbles)
15:55
This bring back a lot of memories to people.
15:59
I had a young lady in the restaurant one day
16:02
and there were tears glistening in her eyes.
16:06
And she said, "Paula, I just wanna thank you so much
16:08
"for this meal today."
16:11
She said, "I could close my eyes at one point
16:15
"and see my grandmother in her kitchen
16:17
"and all of the family sitting at the table,
16:20
"eating these hoe cakes.
16:21
"Then I thought I would never taste again."
16:24
So, I was so glad that I was able to bring 'em back to her,
16:27
just for a little while with a very simple meal,
16:31
Jamie and Bobby's favorite way to eat these hoe cakes,
16:34
is right out of the pan,
16:35
just covered in homemade Pomona cheese.
16:38
(giggles)
16:40
So you see there is no limit to a hoe cake.
16:43
All right I think these about ready to come up.
16:55
I think these little guys are ready to be tasted,
16:58
while they're piping hot.
17:09
And I'll tell you like my daddy used to tell me,
17:12
do as I say, do not as I do.
17:15
You might wanna skip this step.
17:17
(laughs)
17:21
I like deep one with syrup.
17:27
I never ever get tired of 'em.
17:41
If I'm able, when we come back,
17:44
I'm gonna put some raspberry sauce and some ice cream.
17:55
I so hope y'all are enjoying the show.
17:58
And if you do.
17:59
Be sure to click like, subscribe and
18:02
notification bell so you'll never miss a video.
18:06
And we'll be right back after the break.
18:13
Just a couple of quick suggestions for you,
18:16
when you're shopping for your bacon,
18:18
you might wanna try different times,
18:20
you can always choose from Canadian bacon,
18:22
which is delicious.
18:24
And then you've got thick sliced cured bacon,
18:27
but I do love the black pepper bacon,
18:31
it's so good.
18:32
But I think my favorite bacon involved,
18:34
is this slab bacon that has a run on it.
18:38
But you'll have to get your butcher,
18:40
to cut that for you.
18:41
You will never with a knife,
18:42
get it cut like it should be.
18:45
And lemme show y'all an easy way to make large dunes,
18:48
which is nothing but diced bacon,
18:51
that's been blanched and fried,
18:54
spread on top of eggs or salads.
18:56
Use your kitchen scissors,
18:59
makes it so, so easy.
19:01
You threw in a gear.
19:03
And for those really, really busy nights,
19:05
when you wanna make that shrimp and crab casserole,
19:09
put it in a disposable dish,
19:11
feed everybody off of paper plate
19:13
and you're out of there.
19:15
I hope the next time,
19:16
y'all have one of those crazy, crazy days,
19:19
that may be you'll remember one of the recipes,
19:21
that I made today.
19:22
The shrimping crab baked with the corned beef and cabbage,
19:25
or the hoe cakes,
19:26
or this scrumptious raspberry sauce for your ice cream.
19:30
I hope that you'll think about 'em
19:31
and if you try 'em,
19:32
I think you'll agree with me,
19:34
that this dinner is a winner.
19:36
So until next time,
19:38
best dishes from my kitchen to yours.
19:44
Hey, y'all, it's Paula Deen.
19:46
Now, if you enjoyed this video, be sure to like it
19:50
and click the subscribe button as well as the notification
19:53
and bell to be alerted when I post a video.
19:57
Love and Best Dishes Y'all.
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