Up next in 10
Today's about having meals that remind you of home because Paula's cooking some country comfort foods. Paula's got a Bacon Cheeseburger Meatloaf that's just over-the-top delicious. Then, it's a Chicken Poblano Chowder that'll satisfy the stomach as well as the soul. Paula shares a recipe from a friend when she makes a Chocolate Cake that you just won't believe. These are the dishes that'll take you back to your mother's table!
Bacon Cheeseburger Meatloaf - https://www.pauladeen.com/recipe/bacon-cheeseburger-meatloaf/
Chicken Poblano Chowder - https://www.pauladeen.com/recipe/poblano-chicken-chowder/
Sybil's Chocolate Cake - https://www.pauladeen.com/recipe/chocolate-sybil-cake/
Enjoy Y'all!
For more great recipes visit https://www.pauladeen.com
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0:00
Y'all, welcome to the show. I've got
0:02
some wonderful things planned because
0:04
it's all [music] about country comfort
0:06
foods. Y'all, I've got a bacon
0:08
cheeseburger [music] meatloaf. It's just
0:10
over-the-top delicious. And then I want
0:13
to share with y'all a chicken pablano
0:16
chowder. It's just perfect to satisfy
0:20
the [music] soul. And I'd like to thank
0:22
my friend Miss Cibil Barnett for sharing
0:24
her [music] chocolate cake recipe with
0:26
me. It is to die for. So, let's get to
0:29
cooking.
1:03
And I've just taken the bacon out of the
1:05
skillet because the first dish that I'm
1:08
going to be making is a bacon
1:11
cheeseburger meatloaf. There's nothing
1:14
that says loving like meatloaf. Now, I'm
1:16
going to start by layering my casserole
1:19
dish with three pieces of bread. The
1:23
bread will soak up the fat from the
1:25
hamburger, so it'll give me a leaner,
1:27
less greasy product. All right. Now, the
1:30
first thing I'm going to do, we got to
1:31
have some cheese for a cheeseburger
1:33
meatloaf. Now, I'm going to grate 8 oz
1:36
of cheddar cheese to go into our
1:39
meatloaf. We do a cheeseburger meatloaf
1:42
at the Lady and Sons that's really,
1:45
really good. It's real popular. But
1:47
we're taking it one step further today
1:50
by adding the bacon to it because
1:53
everybody loves a bacon cheeseburger.
1:56
You can use any kind of cheese you want
1:58
to, but I personally think the sharp
2:01
cheddar, you know, adds just a lot of
2:03
kick to this meatloaf. All right, now
2:05
I've got two eggs. Just going to beat
2:08
those a little bit and pour that over
2:11
the cheese.
2:14
And now I'm going to add a4 of a cup of
2:18
mayonnaise.
2:21
Every cheeseburger needs some mayonnaise
2:23
on it. And I'm going to add a4 of a cup
2:26
of toasted plain bread crumbs.
2:30
And then one tablespoon of worooster
2:33
sauce.
2:35
All right. So here we go. I'm just going
2:37
to mix those up.
2:40
That egg is going to help bind our
2:42
meatloaf so it'll hold together well. So
2:46
now I'm going to move over here and I'm
2:48
going to make a topping. Just a ketchup
2:50
and mustard topping. I think the recipe
2:53
calls for like a third of a cup of
2:55
ketchup and a couple of tablespoons of
2:57
mustard. But I like a lot of topping on.
3:01
So, I'm just
3:03
going to mix it, you know, the way I
3:07
I think I would like it. All right. And
3:09
I'm going to put some of it over in
3:11
here.
3:13
And then save the rest for the top.
3:17
And now I'm going to come over here and
3:18
I'm going to take my bacon
3:22
and I'm just going to
3:25
tear it in pieces. And I'm using about
3:28
10 slices of bacon.
3:31
All right. So, now I'm going to throw in
3:34
one pound of ground beef.
3:40
And we're just going to mix this all
3:42
together.
3:44
You know,
3:46
this is the way you do it.
3:49
You got to get in there and get your
3:51
hands in it.
3:55
Oh gosh. Smells good, y'all. Okay.
4:00
That gets our meatloaf just that easily.
4:04
Now, I'm just going to
4:06
form my meatloaf a little bit in my
4:08
bowl.
4:10
And then I'm going to roll it out.
4:16
And I'm going to finish it up
4:19
on top of my bread. Doesn't that look
4:23
delicious? Now, I've just got to wash my
4:25
hands cuz I got stuff all over them. So,
4:29
come on down here with me and we'll just
4:31
keep on chatting while I'm washing my
4:33
hands. You know, I always encourage
4:36
everybody the first time they make a
4:38
recipe to go right by the recipe, but on
4:41
the second time in making a recipe, you
4:44
know, I encourage you to put things that
4:46
you like in it and have fun with it. All
4:49
right, I got my hands clean, y'all. So,
4:53
let's finish this meatloaf up and get it
4:55
in the oven. All right. Now, I have some
4:57
leftover ketchup and mustard that I've
5:00
mixed up, but I think for my topping,
5:04
I'm going to add about two tablespoons
5:06
of brown sugar and make that kind of
5:08
barbecuey saucy.
5:12
Sweetsy, you know what I'm saying?
5:17
Okay,
5:20
so here we go on top of our meatloaf.
5:24
Now, we're going to put this in the
5:25
oven, y'all. A 350 degree oven. And
5:29
we're going to let it bake for about 40
5:33
minutes. Looks perfect.
5:37
Just enough sauce.
5:39
So, in the oven this goes.
5:42
We've got one more thing that we want to
5:44
do to our meatloaf. So, I've got one in
5:47
the oven that's been cooking
5:48
approximately 40 minutes.
5:52
Oh, and it looks good.
5:55
Looks very good.
5:58
Now, what I'm going to do to this
5:59
meatloaf is I'm going to take just
6:02
canned onion rings. It's just in a
6:05
little can in the grocery store section.
6:08
Well, I'm just going to pour these onion
6:10
rings over that meatloaf. And now it
6:14
goes back into the oven for another 15
6:17
minutes. So, when we come back,
6:21
that'll be ready
6:24
and we're going to taste
6:26
some of that wonderful loving that's
6:29
going to be coming out of that oven.
6:31
Coming up next, a [music] chicken
6:34
pablano chowder. It's going to be
6:37
fabulous.
6:39
See you back.
6:50
Oh, y'all look at that. It looks great.
6:53
That cheeseburger meatloaf. I'm just
6:56
going to crack the oven and I'm going to
6:57
let it sit right there for a few minutes
7:00
because I'm really, really wanting to
7:01
move on to our next dish, which is
7:04
chicken pablano chowder. I'm going to
7:07
pour in gosh about a fourth to a/3 of a
7:10
cup of olive oil.
7:12
And to our olive oil, I'm gonna add some
7:16
cumin, about a half a teaspoon.
7:19
I've got one tablespoon of chicken
7:22
bullion to enhance the flavor and
7:24
tenderness.
7:26
I've got about a half a teaspoon of
7:28
thyme,
7:30
a little salt,
7:34
a little white pepper,
7:37
and then a half a bunch of chopped
7:41
cilantro, which is really going to give
7:44
it a fabulous flavor. I really do
7:48
appreciate the flavor of cilantro now
7:51
once I've given it some some good tries.
7:54
All right. Now, I'm going to come in
7:56
here
7:58
with some fresh garlic.
8:00
And then I've got like five diced
8:04
carrot sticks.
8:08
And I've got two
8:11
onions diced. So, this is going to be
8:13
full of vegetable flavor.
8:23
All right. So, I've got all our
8:25
vegetables in the pot, but now I want to
8:28
get our pablanos in there. Now, I'm
8:31
using a mild pablano, but I'm going to
8:34
cut them apart and just seed them and
8:37
take out that vein because supposedly if
8:40
a pepper is hot, it's going to be in the
8:43
vein of that pepper and in the seeds.
8:47
So, I'm gonna
8:58
This sucker is really kind of warm.
9:01
I want to make sure I wash my hands real
9:04
good cuz heaven forbid should I
9:06
accidentally pick my nose, [laughter]
9:09
the front of my face will catch on fire.
9:14
They say the darker the pepper, the
9:16
hotter it is.
9:19
That finishes off our pepper.
9:24
Our vegetables are coming together real
9:26
good down there in that pot. Now I'm
9:28
going to add three quarts of chicken
9:31
stock to this.
9:43
Okay.
9:46
All right. Now, we're going to let this
9:47
cook for about 15 minutes. But while
9:50
that's cooking, I want to come over here
9:52
and I want to make a rue that's going to
9:54
tighten our chowder for us. And I'm
9:56
going to just make a a basic r using one
10:01
stick of butter. To our butter,
10:06
we're going to add one cup of flour.
10:15
[music] This rue acts as a thickening
10:18
agent for our soup and the butter gives
10:21
it a nice rich flavor.
10:26
So, come on down. We're going to finish
10:28
up this chowder. Now, I've got three
10:31
chicken breast that I grilled.
10:35
Now, I'm just going to cut these up in
10:37
pieces and throw it in that pot. And
10:40
then I'm going to bring it back to a
10:42
boil and and we're going to drop in some
10:46
of our rue and it's going to make it
10:48
nice and tight.
10:52
All right,
10:57
so in goes our chicken. All
11:01
right. Now, I'm going to take just a
11:04
couple of ladles of our stock and add to
11:07
our rue. And that's just going to kind
11:09
of smooth it out for us because if we
11:12
just dumped it in there, there's a good
11:14
chance it could be lumpy. So, we're
11:17
going to do it just like this.
11:21
And then we're going to add this back to
11:24
our pot of vegetables.
11:28
I'm going to incorporate that stock into
11:32
our flour and butter.
11:35
Okay. And that looks good. I'm going to
11:37
turn that off. All right. Now, I'm going
11:39
to start adding it
11:42
to our vegetable pot. The important
11:46
thing though is I keep stirring that
11:48
because I don't want our flour and
11:50
butter
11:51
r to clump up on us. So, I want to
11:55
pretty much keep that spoon in my pot.
12:02
All right, I'm going to let this simmer
12:05
cuz now I want to go to the oven and
12:07
take out this meatloaf. I'm just dying
12:10
to put my lips around it. I know it's
12:13
going to be so good.
12:20
All right, so look at this meatloaf,
12:22
y'all.
12:24
Looks so good.
12:35
Oo,
12:37
I see a piece of bacon trying to peek
12:40
out.
12:48
But this little piggy's not getting away
12:50
from Paula.
12:56
Look at that.
13:02
Oh my gracious. I think you're going to
13:04
like this one. When we come back, how
13:07
about [music] thick,
13:09
rich,
13:10
velvety chocolate supple cake.
13:19
Hey, welcome back y'all. I'm uh just
13:23
down here getting me a bowl and some
13:24
spoons because I want to finish up this
13:29
chowder. I'm about to have a fit to
13:31
taste it. It smells so good. And uh
13:35
I mean, you know, it bit me earlier with
13:37
those pablano peppers, so I'm ready to
13:40
bite back on it. [laughter]
13:42
So, I'm going to add to finish our
13:44
chowder, I'm going to add one cup of
13:47
heavy cream.
13:50
And that gives it a beautiful light
13:53
color. And I'm going to add a little hot
13:56
sauce.
13:58
Kind of afraid to add too much.
14:03
All right. And we can always add more
14:04
hot sauce at the table for those that
14:08
like it hotter. And do you know what
14:11
would be wonderful on this soup? I wish
14:14
that I had thought earlier because I
14:16
would have certainly taken me some
14:19
flowered tortillas and cut them in
14:21
little strips
14:22
and garnished the top with some fried
14:26
tortilla chips.
14:28
Oh, it would be perfect for this.
14:31
Right now, a little parsley.
14:35
And
14:36
it's time to dig in.
14:44
The cilantro flavor comes through there.
14:47
It's really good. I could prop here on
14:50
the counter all afternoon and eat that
14:52
chowder, but I promised y'all a
14:54
chocolate cake. And I want to share that
14:56
recipe with you now. And the name of
14:58
this cake is Sibil's chocolate cake. And
15:01
I'm going to start this by beating up
15:03
one stick of butter that's been held at
15:06
room temperature and one cup of sugar.
15:08
And I'm just going to beat that until
15:10
it's light and kind of fluffy. And then
15:12
I have four eggs here that I'm going to
15:14
add to it one at a time.
15:18
This recipe was shared with me by one of
15:20
my greatest supporters here in Savannah,
15:23
my landlady, Miss Cybil Barnett.
15:28
All right, so I'm going to add that one
15:30
egg at the time.
15:32
Get out of there. [snorts]
15:36
All right, one more egg.
15:40
I love making cakes that I can use my
15:43
little hand mixer with. They seem a lot
15:46
less intimidating and a lot easier to
15:49
throw them together when I don't have to
15:51
pull out that big mixer. All right. Now,
15:54
to this,
15:57
I'm going to add a teaspoon of vanilla.
16:03
And then I'm going to come over here.
16:05
I'm going to take one cup of allpurpose
16:08
flour.
16:13
All right. And to that I'm going to add
16:15
about an eighth of a teaspoon of salt.
16:20
I'm going to add one teaspoon
16:24
of baking powder.
16:26
And I'm just going to take this over
16:28
here and I'm just going to sift this
16:31
over our bowl.
16:41
Now, I'm just going to beat that in.
16:44
I like this recipe because first off,
16:46
it's good. It's really, really good, but
16:49
it's really, really simple, too. Okay,
16:53
so in goes 116 can of chocolate syrup.
16:59
There comes the chocolate.
17:03
Okay, now I'm going to get my spatula
17:05
cuz I want to get every bit of that
17:08
chocolate out of there.
17:12
So good.
17:17
Okay,
17:19
now I have a 13x9 by two pan over here
17:23
that I've greased and fled.
17:27
And I've got my oven preheated to 350.
17:31
And I'm going to bake this for about 25
17:35
or 30 minutes.
17:41
All right. Now, I'm going to after I
17:43
lick my finger,
17:47
I'm going to bounce my pan
17:51
on my counter cuz I don't want any holes
17:53
in my cake. Okay. So,
17:58
in the oven, this goes 350, 25 to 30
18:02
minutes. And [music] when we come back,
18:04
y'all, I'm going to show you the
18:06
simplest
18:08
chocolate frosting. [music]
18:09
In fact, it's really not like a
18:10
frosting. It's almost like a ganache.
18:14
Oh my gosh, [music] a ganache.
18:27
Okay, I'm so glad to see y'all back. I
18:30
got the cake out of the oven. 25 minutes
18:33
it was done. And now I'm going to show
18:35
you how Miss Sibble makes her chocolate
18:37
frosting for it. I'm going to start with
18:39
a stick of butter. All right. Now, I'm
18:41
going to add a cup of sugar.
18:46
And now I'm going to add a third of a
18:48
cup of evaporated milk. I'm using
18:52
evaporated milk because it's not as
18:54
thick as sweetened condensed milk.
18:59
All right. So, I'm going to let this
19:01
cook for a couple of minutes. I'm going
19:03
to stir in a half a cup
19:07
of semieet chocolate chips. It's going
19:10
to be delicious.
19:13
Look at how smooth. How good does that
19:16
look? Okay, so I'm gonna turn off the
19:20
heat.
19:22
And you want to make sure
19:25
that the vanilla
19:27
is the last thing you put in because you
19:30
don't want that flavor to cook out.
19:34
I'm adding a half a cup of chopped
19:36
pecans.
19:37
Y'all move in so you can see real good
19:41
cuz watch this chocolate
19:44
all over the top of that cake.
19:58
How good and simple is [music] that,
20:01
y'all? I'm going to let this cool for a
20:03
second. I'm going to run to the bedroom.
20:05
I'm going to change my shirt and I'll
20:06
meet y'all in the backyard in a minute.
20:09
I want to thank [music] y'all so much
20:11
for coming in and spending time with me
20:13
today while I've been making all these
20:15
[music] country comfort foods like the
20:17
meatloaf with the bacon in it. A bacon
20:20
cheeseburger meatloaf just screams
20:22
[music] comfort. The chicken pablano
20:25
chowder is so good. And of course, Miss
20:28
Sibil's chocolate [music] cake. I got me
20:31
a piece right back here. I've just got
20:34
to try it before we [music] sign off.
20:40
This is a perfect ending for a country
20:44
comfort show. [music] I want to send all
20:46
my love and best dishes out there to
20:48
y'all. Until next time,
20:51
happy cooking.
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