Up next in 10
4 Recipes for a Hot Summer Day - These summer recipes are perfect if you want some light recipes for summer to chill out with. Paula’s Best Dishes, Season 3, Episode 12.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
00:00 Intro
0:41 Hoppin' John Salad Recipe: https://www.pauladeen.com/recipe/hoppin-john-salad/
3:57 Bobby's Pickled Shrimp Recipe: https://www.pauladeen.com/recipe/bobbys-pickled-shrimp/
13:18 Portobello Mushroom Burgers Recipe: https://www.pauladeen.com/recipe/portobello-mushroom-burger/
13:20 Peach Ice Cream Recipe: https://www.pauladeen.com/recipe/peach-ice-cream/
------------------------
For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
Show More Show Less View Video Transcript
0:00
Good morning, y'all. Welcome to Best
0:03
Dishes, one of my favorite days. Today
0:06
is all about chilling out. Bobby and I
0:09
are making some of our favorite dishes
0:11
that are best served chilled. Starting
0:13
with a Dean family staple, popping John
0:16
salad. God,
0:17
I love them. Been eating my whole life.
0:19
And Bobby really impresses me with a
0:21
pickle shrimp recipe that's just
0:23
bursting with flavor.
0:25
You're so going to see this at one of my
0:27
parties, Bobby. Well, I hope I'm
0:29
invited.
0:29
And then it's fingerlicking good
0:32
porttoella mushroom burgers with pesto
0:34
mayonnaise.
0:35
Tastes like heaven.
0:36
And for dessert, Bobb's rich and creamy
0:38
homemade peach ice cream. Well, I'm in
0:41
here in the kitchen chilling out with
0:43
Bobby and we're making a hopping John
0:46
salad. This is actually going to be a
0:48
cold dish. I have fried up four pieces
0:51
of bacon. You can't go wrong with bacon,
0:54
can you?
0:54
No, you can't. If a recipe starts out
0:56
with bacon, you know, it's going to be
0:57
good. So, Bobb's going to dice us up an
1:01
onion. And uh I'm I've got a pot here
1:04
going with boiling water. And I'm going
1:06
to add two cups of rice.
1:10
I've got four cups of water. You always
1:12
double your liquid for your rice.
1:17
You want them diced pretty fine.
1:18
Oh, no. That's good. Just
1:20
about like that.
1:21
Just kind of a rough chop. I've left my
1:24
leftover bacon drippings in my pan
1:26
because we're going to cook these down.
1:28
I'm gonna stand back cuz even though
1:30
we're chilling and I'm not planning on
1:32
going anywhere, I don't want that grease
1:34
all over my
1:37
Wow. Everything I have is covered in
1:39
grease though, y'all.
1:40
Well, imagine that.
1:42
All right, there's the onions.
1:45
I love the smell of onions cooking.
1:47
Sautéing in a little bit, too.
1:49
butter.
1:50
Yeah. Well, that we're using bacon
1:51
grease today. Oh, I forgot to cut down
1:54
the rice bucket.
1:56
It's boiling up pretty good. So, I've
1:58
got that now on simmer. So, we're going
2:00
to let that simmer for about 20 minutes.
2:02
Now, how about the bacon?
2:04
I'm going to reserve that. But, if you'd
2:06
come down here, son, and cut that uh
2:10
corn off the cob. Just kernels. We're
2:13
not going to cream it, but just whole
2:14
kernels. We're going to need about two
2:16
cups. And you can use it frozen. Let me
2:20
show you something. I saw somebody on a
2:23
cooking show, another cooking show, do
2:25
this and I thought, gosh, well, that's a
2:27
very neat tip.
2:29
Well, I need a tip. What is it?
2:30
Okay, I'm going to give it to you. They
2:33
used a bunt cake pan. Look at this. I
2:38
thought, well, how ingenious. All right,
2:40
now you just they held that and then
2:43
your corn.
2:44
That's very clever.
2:45
Isn't that clever?
2:46
Very clever. I like it. I wish I could
2:48
say I was responsible, but I'm
2:49
Was that Bobby Dean?
2:50
I bet that's who it was. Not.
2:54
All right. So, it's not hopping John if
2:57
you don't have black eyed peas. So, I'm
3:00
using the oneb bag and I'm going to need
3:04
about 8 oz. So, I'm going to just put
3:07
about half this bag in there.
3:12
There we go. and I'll have enough to
3:14
make a pot of black eyed peas and hog
3:16
gel on another night. And this is a 16
3:20
oz bag. And I need 10 oz of baby lime.
3:25
So I'll use a little bit more than half
3:27
the bag. There we go.
3:32
All right.
3:33
All right. I got corn. Got the corn off
3:34
the cob.
3:35
Perfect.
3:35
You ready for it?
3:38
[Music]
3:41
All right. Now, we are going to measure
3:42
out two cups of chicken broth, y'all.
3:47
So, in we go with our two cups of
3:50
chicken broth.
3:53
We're going to let that cook for about
3:55
30 minutes.
3:56
Will you help me make this pickle shrimp
3:58
dish?
3:58
Okie do.
3:59
So, if you will chop that carrot for
4:01
while I get this celery.
4:02
This was the first dish that Michael
4:04
Groover taught me how to fix. He came in
4:07
one day and he said, "Paula, honey, I
4:09
want to teach you how to make a pickle
4:11
shrimp that my mama used to make." And I
4:15
said, "Well, I've never heard of pickle
4:16
shrimp and it sounds delicious. I would
4:20
love for you to teach me." So, he got me
4:23
in the kitchen one day and taught me how
4:24
to make this dish. And Bobby, we just
4:27
making a little jar, son. And it took
4:30
him an hour to pick up those shrimp and
4:34
drop them in that jar.
4:37
I said, "Are these going to be rotten
4:38
before we finish this dish?" Michael,
4:42
[Music]
4:43
how do you want these sliced, son?
4:45
Um, just you can cut them up kind of
4:47
rough because really what we're doing,
4:48
Mom, is just b making a stock. We're not
4:50
going to keep we're not going to keep
4:51
any of the solid stuff. What we're going
4:52
to do is we're going to end up just
4:54
draining this
4:56
and and using, like I said, basically
4:57
just the stock. So, we're just seasoning
4:59
the pot. That's all we're doing.
5:00
Okay. To me, one of the best parts is
5:02
opening your refrigerator and seeing
5:04
that jar full of those beautiful shrimp.
5:08
Will you grab a little bit of that
5:09
parsley and a little bit of thyme,
5:10
please? And drop it into our stock
5:11
there.
5:11
Okay. So, I can literally
5:13
Yeah, you don't need to chop. There you
5:15
go.
5:16
A little bit of time.
5:17
Okay. A couple just a couple of bay
5:19
leaves.
5:19
Bay leaf in there. Maybe a little pinch
5:21
of that coarse salt.
5:22
Okay.
5:24
Put a couple peppercorns,
5:27
a little bit of thyme, and garlic. All
5:29
right. All right. Well, let's get that
5:30
boiling.
5:31
How long to allow this stock to kind of
5:33
fall?
5:33
Maybe 20 or 30 minutes boiling. Don't
5:35
you think it'd be perfect? When we come
5:36
back, we'll drain this off. We'll get
5:38
rid of all the solid stuff. We'll keep
5:39
the stock and we're going to pickle our
5:41
shrimp.
5:41
That sounds great. Y'all don't go
5:43
anywhere cuz Bobby and I are in the
5:44
kitchen.
5:44
Sure. I'm glad to be here.
5:45
Here on Best Dishes. We're chilling out.
5:48
I love you, too, son. Coming up next,
5:50
we're going to put the final touches on
5:52
our Hop and John salad. And Bobby shows
5:55
me the secret that makes his pickle
5:57
shrimp the best I've ever had. They're
5:59
better than Michael Groovers.
6:03
Don't get that.
6:04
And later, Portoella mushroom burgers
6:06
that are so good they don't leave you
6:08
wanting more. I love porttoellas. They
6:11
eat like meat.
6:12
It's like a steak.
6:13
And finally, Bobby's rich and creamy
6:15
peach ice cream.
6:19
I so hope y'all are enjoying the show.
6:22
And if you do, be sure to click like,
6:26
subscribe, and the notification bell so
6:29
you'll never miss a video. And we'll be
6:31
right back after the break.
6:36
Hey y'all. Here we are today at my
6:37
mama's house. We're chilling. Uh we're
6:39
not grilling, but we're chilling. And
6:42
we're both right now uh draining off our
6:46
respective dishes. I've got my I've
6:48
drained my peas and everything for a
6:51
hopping John salad. And Bobb's down
6:53
there draining off the vegetable stock
6:55
that we're going to cook our shrimp in
6:56
for our pickle shrimp. All right. So,
6:59
I'm going to add some salt and pepper.
7:02
This is not a lot of tricky seasonings
7:05
to our hopping John's. I'm going to add
7:08
1 and 1/2 teaspoon of our seasoning
7:11
salt.
7:14
And Bobby is dicing up an onion that
7:16
we're going to add to our pickle shrimp
7:18
jars. Now, I'm going to make a
7:20
vinegarette dressing.
7:23
Uh, I'm going to use about a4 of a cup
7:26
of white wine vinegar
7:30
and a half a cup of olive oil.
7:33
[Music]
7:37
I got to pickle these shrimp for 3 days
7:38
and by the time you get that oil out,
7:39
I'm going to have it done.
7:41
Bobby. Bobby, look at me, son. Yes,
7:44
ma'am.
7:45
You have pure teared up.
7:46
Yes, I have.
7:47
I don't know what's making our
7:48
I get emotional every time I come over
7:50
and cook with you.
7:52
Golly, those onions are wearing me out.
7:54
Well, hopefully those onion goggles will
7:56
stop that. I'm so sorry.
7:58
Well, they're going to stop something.
8:02
My phone from ringing is probably going
8:03
to be the first thing.
8:07
Uh, does your phone ring a lot?
8:08
No.
8:12
All right. Now I'm just going to whisk
8:14
this oil.
8:17
I'm going to pour it on top.
8:20
Now the last ingredients that makes our
8:24
hopp johns is the rice. Black eyed peas
8:27
and rice make hopp johns.
8:30
God, I love them. Been eating them my
8:31
whole life.
8:32
I know it.
8:32
Popular dish at the restaurant, too.
8:34
People always love it.
8:34
Oh gosh, people love it. All right, I'm
8:38
going to kind of mix that up. I'm going
8:40
to take our bacon that I reserved for us
8:43
and crumble that in. And how are you
8:46
coming down there, son?
8:47
Well, I'm prepping up some of the dry
8:48
ingredients that we're going to need.
8:50
All right. While you're letting your
8:51
hopper John salad chill, come help me,
8:52
will you?
8:52
I will. I just want to put a little
8:55
cover on this. And I'm going to stick it
8:57
in the refrigerator.
8:59
And you have a sharp knife down there,
9:01
son.
9:02
I do.
9:04
Thank you. I'm just going to cut some
9:06
little steam holes so that steam can
9:08
escape out of there and it won't
9:10
continue to cook and I don't want it
9:12
picking up any odors of any other food
9:14
in our refrigerator. So,
9:16
golly, mama, what do you got in here?
9:19
A little bit of everything.
9:21
No kidding,
9:22
Bobby. I can't make myself throw stuff
9:24
out, son. Sorry.
9:25
All right, the stock is drained. The
9:26
These are all the hard ingredients that
9:28
we had. And now we're down to just the
9:29
liquid.
9:30
Okay,
9:30
and we've got about 2 lbs of shrimp
9:32
here. We're going to put them in that
9:33
stock for about eight minutes because
9:35
those are pretty big shrimp.
9:36
Yeah,
9:36
you use the word eraser quite often when
9:38
you talk about overcooked shrimp.
9:40
I can't stand an overcooked shrimp, son.
9:42
And it does taste like an eraser.
9:45
So, just a few minutes here
9:48
and we're going to we're going to make
9:49
our our pickling mix over here.
9:51
Okay. And you know, 8 minutes may be
9:54
about right for these, Bobby, because
9:56
our stock was hot, but it's not boiling.
9:59
But just don't overcook your shrimp.
10:01
Whatever you do,
10:02
we'll keep it close.
10:02
Okay. So, you tell me what you want me
10:04
to do down here.
10:05
We're going to whisk together a nice
10:06
liquid here to to uh
10:08
Just tell me how much.
10:09
Going to start with a/2 cup of cider
10:11
vinegar.
10:12
Okay.
10:16
1 tbsp of sugar.
10:19
2 tsps of salt.
10:20
Now, Michael doesn't put sugar in his,
10:23
nor do mine.
10:24
Michael's doing it wrong.
10:26
We're going to put two tablespoons of
10:27
lemon juice.
10:28
And I see you got some dill weed out
10:30
here.
10:31
A teaspoon of dill weed. And I'm just
10:32
going to go ahead and juice this.
10:33
That's going to be very pretty.
10:35
It's going to give it some color.
10:38
Whisk this all together.
10:42
Smells good.
10:44
All right.
10:45
Okay. So, I'm going to transfer this
10:48
back to our measuring cup, y'all.
10:52
Because Bobb's going to pour this
10:53
pickling. We're going to end up using
10:55
both of these juices. The stock
10:57
Oh, we are.
10:57
Yeah. That we've just made. And we're
10:58
going to put these into the jar with the
11:00
shrimp.
11:00
I love that.
11:01
Should be delicious.
11:03
The shrimp are absolutely perfect.
11:06
Beautiful. This is a perfectly cooked
11:09
shrimp, y'all.
11:11
You can see the transparent color is
11:14
gone from that shrimp. And it's a nice
11:17
beautiful pinkish coral.
11:20
Yeah.
11:20
And you can see that it's not shriveled
11:22
up. and taking on the texture of an
11:26
eraser.
11:27
Fresh shrimp, right?
11:28
Was it good?
11:29
Okay, good.
11:30
Okay. So, mom, what we're going to do is
11:31
we're going to layer these jars with the
11:33
shrimp and a little bit of onions. We're
11:34
going to make a nice layer. We're going
11:35
to make it pretty. So, that's where you
11:37
come in.
11:37
Okay.
11:38
Help me stack this stuff in there and
11:39
make it look nice.
11:40
Okay. I'm going to add a couple of
11:42
shrimp to each jar. Onions and garlic. A
11:46
whole crushed clove. Peppercorn.
11:50
Bay leaf.
11:50
Bay leaf.
11:51
I'm breaking up these onions a little
11:52
bit. this real thin sliced onion.
11:55
Oops.
11:57
[Music]
11:59
You're so going to see this at one of my
12:01
parties, Bobby.
12:02
Well, I hope I'm invited.
12:05
All right, so Bobby, I'm going to just
12:07
start
12:09
pouring.
12:10
Mhm.
12:12
And I'm going to divide this pretty much
12:14
equally
12:15
into these six jars. And then you'll top
12:18
it off,
12:19
which I think is pure brilliant with the
12:22
stock.
12:23
What a beautiful,
12:25
beautiful dish.
12:28
[Music]
12:33
All right, these are beautiful and
12:34
they're ready to go in the fridge. And
12:36
today it's all about chilling meals you
12:38
can chill and people you can chill with.
12:40
And we'll be right back.
12:41
I like that. I love you.
12:42
Get these in the fridge.
12:43
Yeah. Coming up, a tasty alternative to
12:46
the traditional burger. Look, that looks
12:49
like a burger, doesn't it, John?
12:50
It does.
12:51
And later, Bobby's mouthwatering ice
12:53
cream that's made with the freshest
12:56
Georgia peaches. Man, I'm alive.
12:59
That is so good.
13:01
[Music]
13:03
I hope y'all are enjoying the show and I
13:05
want to hear from you. Tell me what
13:07
recipes or videos you'd like to see me
13:09
make by just leaving a short comment
13:12
below. Now, let's get back to the show,
13:15
y'all.
13:19
Hey, welcome back, y'all. Today, you and
13:21
I are making your porttoella mushroom
13:23
sandwiches. And I'm making my own
13:25
homemade peach ice cream that is
13:26
inspired by all the homemade ice cream
13:28
that you and dad used to make.
13:29
Oh my gosh, that's great, son.
13:31
And this is just a cup and a half of
13:32
whole milk and a cup and a half of heavy
13:34
cream.
13:34
And that's going to be delicious. Now,
13:36
I've got some porttoella mushrooms over
13:38
here, Bobby. And I love porttoellas.
13:39
They eat like meat.
13:41
It's like a steak. Yeah, it really is
13:43
like a steak. And I'm just going to rub
13:46
them with a little of this olive oil.
13:48
We're going to grill them.
13:50
Yeah, I'm just going to throw them right
13:51
here on the grill.
13:54
So, here we go. I've got those greased
13:56
up. You know, they take a few minutes to
13:58
cook unless you're going to use a grill
14:00
press. I want to move down here now and
14:03
see what you're doing. You got you some
14:05
eggs.
14:06
I have. We're We got three of them. And
14:08
we're going to We're going to use just
14:09
the yolks. Okay. Okay.
14:10
And we're going to use 3/4 cup of brown
14:12
sugar.
14:12
Okie do.
14:13
And you got your 1/4 cup spoon there.
14:15
So, three of those in there.
14:16
All right. Well, you can't feed the old
14:18
lady too much information.
14:20
You see what I got going on? I'm making
14:21
ice cream and porttoella burgers at the
14:23
same time.
14:24
So, I'm separating our yolk.
14:26
Right. We need just the yolks.
14:27
And the yolk is going to go into our
14:30
custard.
14:30
Right.
14:32
Got some nice grill marks going on the
14:34
porttoellas down here.
14:35
Oh, good.
14:37
Excuse me for reaching across your mic.
14:39
Oh, that's all right.
14:40
And then I'm going to add in 3/4 of a
14:41
cup of brown sugar.
14:42
Okay.
14:46
There's two.
14:49
All right. And three.
14:51
3/4 of a cup of brown sugar.
14:54
So, we're going to temper our yolks,
14:56
y'all. Temper just simply means heating
15:00
slowly.
15:02
All right. So, just ladle me a little
15:05
over there. Now, you don't want your
15:07
custard to boil. You want to like scald
15:10
it, y'all.
15:12
There we go. You
15:14
are smelling so good.
15:15
Oh, good.
15:17
Ooh, they're looking good. Flip them on
15:19
over.
15:20
Yeah, this is a nice substitute for if
15:22
you want a good sandwich and and you
15:24
don't feel like something as heavy as a
15:26
burger, this is a great substitute.
15:28
All right, so and I think that's
15:29
tempered nicely. So, I'm going to just
15:33
um
15:34
pour this over in there
15:36
and whisk that in cuz we don't want
15:39
scrambled egg custard.
15:41
I think the mushrooms are ready. Yeah.
15:42
Is it okay to flip these more than once?
15:44
Yeah.
15:44
Can I turn them over?
15:45
Yeah. I'll go ahead a little bit more.
15:46
I'll cut your grill off. How's that? And
15:49
I think this is ready, son. You don't
15:52
really probably need to scald this more
15:54
than a couple of minutes.
15:55
Yeah. Let's go ahead and strain it.
16:00
Couple of tablespoons of lemon juice,
16:01
please.
16:02
Okay. I'm just going to kind of
16:03
There you go.
16:04
eyeball that. That's going to give it a
16:07
nice little citrusy edge to it. And a
16:10
teaspoon of vanilla.
16:11
Teaspoon trick I learned from you.
16:13
Okay. So, we're going to water bath.
16:15
There we go. Water bath it. And get it
16:17
to cool down pretty quick. These are
16:18
ready. So, I'm going to go ahead and
16:19
remove them
16:21
and they look delicious. Put them off to
16:23
the side. We had our grill nice and hot,
16:25
y'all. That didn't take as long as I
16:27
thought it would probably uh take to
16:29
cook those. Now, I'm going to just whisk
16:33
our custard around in this bowl, and
16:35
that'll just help chill it a little bit
16:37
quicker cuz we've got that bowl sitting
16:40
down in a nice deep bowl of ice water.
16:43
And Bobby is just peeling and cutting
16:45
three peaches into nice big chunks.
16:49
These are beautiful, beautiful peaches.
16:53
By stirring this, it has cooled down
16:56
quickly. So, this is cooled. Now, we're
17:00
going to pour this into our ice cream
17:02
maker.
17:03
Want to taste good fresh peach?
17:04
I do.
17:07
Oh,
17:09
great.
17:09
They are alive.
17:11
That is so good. All right. You'll want
17:15
to go by the manufacturer's instructions
17:18
when you're making your ice cream.
17:22
And I'm going to go ahead and pour this
17:24
in here. And Bobby is going to add his
17:26
peaches later. And that's because y'all,
17:30
our peaches will go to the bottom and
17:32
clog up our mixture. So when this is
17:36
about half frozen, we're going to add
17:39
the peaches. I love peach ice cream.
17:42
I do, too.
17:43
Coming up, we're mixing up a tangy sauce
17:45
that'll put our Portoella burgers over
17:48
the top. How come everybody don't do
17:49
this every day?
17:50
I know. and we're gonna taste Bobby's
17:52
peach ice cream. It's delicious.
17:57
I so hope y'all are enjoying the show.
18:00
And if you do, be sure to click like,
18:04
subscribe, and the notification bell so
18:07
you'll never miss a video. And we'll be
18:09
right back after the break.
18:14
Y'all, I'm in here in the kitchen with
18:16
this baby boy.
18:17
Oh, I'm having so much fun with you. So,
18:19
while Bobb's toasting off those buttered
18:21
buns for our porttoella burgers, I'm
18:23
going to mix together a pesto mayonnaise
18:26
that's really going to complement those
18:29
uh porttoella mushroom sandwiches. And
18:31
I'm going to use about a half a cup of
18:32
mayonnaise, one tablespoon
18:35
of a jarred pesto that we bought from
18:37
the grocery store. I'm going to use a
18:39
couple of teaspoons of a coarse ground
18:41
mustard.
18:43
Looks delicious.
18:45
A little salt.
18:48
[Music]
18:50
little pepper.
18:55
And I'm just going to mix that up. And
18:58
just that quickly, we've got a pesto
19:01
mayonnaise.
19:04
Oo, that's very good.
19:05
Is it good?
19:06
It's very good.
19:07
Okay, Bobby, if you'll bring your buns
19:09
over here. Um,
19:12
get your buns over here, boy.
19:13
You got it. All
19:16
right. Now, I'm going to put a gracious
19:19
dollop of our pesto mayonnaise on.
19:24
Uh, I'm going to put some arugula on one
19:27
side. So, Bobby, why don't you go to the
19:30
refrigerator and get our hopp john
19:33
salad.
19:34
Okay.
19:35
Your shrimp and the ice cream.
19:37
All right.
19:38
We're getting very close to pulling this
19:40
together. I'm going to put us a piece of
19:43
roasted red pepper.
19:45
[Music]
19:47
And then on goes our mushroom right on
19:50
top
19:52
of our baby arugula.
19:56
And these look delicious. Very basic,
19:59
very simple.
20:01
[Music]
20:04
All right.
20:05
All right. Here we go.
20:07
Little hopping John salad.
20:10
Let me get us out of shrimp. What a cute
20:13
idea is this.
20:14
Yeah.
20:16
It's going to be delicious. That little
20:17
tang with that
20:19
packed with flavor.
20:21
Mhm.
20:23
I taste everything we put in them.
20:25
They're better than Michael Grovers.
20:29
Did y'all get that?
20:30
Because Bobby pours some of the broth
20:32
over it.
20:36
Tastes like heaven.
20:38
Look, that looks like a burger, doesn't
20:40
it, child?
20:40
Gosh, I love the pesto and
20:42
the peppers and the tomatoes, the
20:45
lettuce, and the butter on the bun.
20:47
How come everybody don't do this every
20:48
day?
20:48
I know.
20:51
All right. I'm pretty excited about the
20:52
ice cream. So, rather than get myself a
20:54
full bowl, I'm just going to share with
20:56
you.
20:57
You go, baby.
20:58
Oh, good.
21:02
Been a long time since I've had homemade
21:04
fresh peach ice cream. Mhm.
21:08
It's been
21:10
Hallelujah. M I'm serious.
21:14
It's delicious.
21:16
We do good work together.
21:17
We do good work together.
21:19
I enjoy chilling with you.
21:21
I enjoy chilling with you, too.
21:26
Hey y'all, it's Paula Dean. Now, if
21:29
y'all enjoyed this week's full episode
21:31
Friday, be sure to like it and click the
21:34
subscribe button as well as the
21:37
notification bell to be alerted when I
21:39
post a video.
21:42
Love and best dishes, friends.
#Food & Drink
#Hobbies & Leisure