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Cozy Country Cooking | 3 Southern Comfort Food Recipes - Paula's making Southern country cooking recipes, including chicken noodle soup from scratch, herbed cornbread, and oxtails in oven. Paula’s Home Cooking, Season 4, Episode 6.
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00:00 Intro
1:13 The Lady's Chicken Noodle Soup Recipe: https://www.pauladeen.com/recipe/the-ladys-chicken-noodle-soup/
3:23 Savory Herb Cornbread Recipe: https://www.pauladeen.com/recipe/herb-cornbread/
14:03 Michael’s Favorite Oxtails with Buttered Rice Recipe: https://www.pauladeen.com/recipe/michaels-favorite-oxtails-with-buttered-rice/
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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 Deen.
0:02
And you know when there's a nip in the air,
0:04
there's just nothing better
0:05
than curling up with some good old comfort food.
0:08
And today is just one of those days.
0:11
So I'm gonna be cooking up some of my favorites
0:14
that are not only good for your heart,
0:16
but good for your soul too.
0:18
(upbeat country music)
0:20
I'm gonna be starting with a lady's chicken noodle soup
0:24
and I'm gonna be making my savory herbed cornbread
0:27
go on the side of it.
0:29
And then I'm gonna be fixing up oxtails.
0:32
If y'all have never tried them, now's the time.
0:35
So y'all set a cozy place by the fire
0:38
because it's a perfect night to stay in.
0:42
Today is such a feel good day.
0:44
You wouldn't believe, but in here in the pantry
0:47
I've got two dogs sleeping so hard that they're snoring.
0:51
There's a nip in the air,
0:53
and today is all about cozy cooking
0:57
and I'm wearing one of my favorite aprons.
1:00
Oh, it always makes me feel good
1:02
just putting this one on.
1:04
Country cookin' makes ya good lookin'.
1:07
I should be Miss Universe (laughs) if that were the case.
1:14
The very first food is chicken soup.
1:16
It was the first soup that I ever made
1:18
for the bag lady customers,
1:20
but we're gonna start with a pot of water.
1:23
Now I have a whole chicken here
1:24
and this chicken probably weighs three pounds.
1:28
To me, the chicken is easier to pick
1:29
if he's left whole and we'll add bay leaves
1:36
and some lemon pepper and Italian seasoning.
1:42
That Italian seasoning's gonna be so good.
1:45
And I'm adding a few chicken bouillon cubes,
1:48
in fact three, just to make sure it's rich enough
1:51
and fresh garlic
1:55
and some salt.
1:59
And I wanna make sure that that's nice and salty.
2:05
All right, now we're gonna add some pepper to this pot.
2:08
(cracks pepper)
2:14
Ooh, I just love onion in here.
2:16
I love that onion.
2:17
For y'all that don't know my story,
2:20
I started 16 years ago with a business called The Bag Lady
2:24
and I just desperately wanted to be able to take care
2:27
of myself and two sons.
2:29
And you know, I had no talent, no education, no nothing.
2:35
So I was a pretty good cook.
2:37
So that made me turn to my stove.
2:40
And I began a business in my kitchen at the house
2:44
and it was called The Bag Lady.
2:46
And I would make bag lunches
2:48
and send my children out to sell them.
2:51
(taps spoon)
2:52
That was just 16 short years ago.
2:56
In a way it seems like a lifetime, but in reality,
3:00
16 years is not long.
3:02
(taps spoon) Yeah. (giggles)
3:04
You know that they say that chicken soup really
3:07
has medicinal purposes.
3:09
And I would say this soup really kinda saved the life
3:15
of me and the boys.
3:16
So I think it does have medicinal values.
3:19
And I know it's gonna be wonderful when it's ready.
3:22
All right, so let's move on.
3:23
You know, you can't have soup without something
3:26
to sop it with.
3:28
Biscuits are good with it.
3:30
Cornbread is good, and that's what I've chosen
3:32
to serve with this today.
3:34
It's just self-rising meal, self-rising flour,
3:41
dried thyme,
3:46
celery seed and marjoram.
3:50
And I'm just gonna give these a quick stir.
3:54
(stirs ingredients)
3:55
And I've got two eggs.
4:01
This is a real simple cornbread recipe.
4:06
And what's a cornbread without a half a stick of butter.
4:11
Gotta have a little butter.
4:13
(scrapes bowl and places down)
4:16
All right, and then we've got one and a half cups of milk
4:21
and I'm cooking mine in a eight by eight square dish.
4:27
We're gonna preheat our oven to 450
4:29
and we're gonna bake it for about 25 minutes.
4:32
And there's nothing like good cornbread.
4:34
Just nothing, nothing, nothing.
4:38
All right, we just going to spray our pan.
4:40
(sprays pan)
4:48
And into the dish it goes.
4:53
(taps spoon)
4:55
And in 25 minutes, we're gonna have herbed cornbread.
5:01
I've got a surprise for y'all.
5:02
We're not gonna have to wait 25 minutes for our cornbread.
5:06
I've got one over here that's been cooking,
5:09
and I'll bet it's ready.
5:16
Hey, Rennie, and you smell the cornbread, didn't ya?
5:21
And the chicken, oh my goodness.
5:23
You want some chicken? (laughs)
5:26
All right, I'll give you a bite, okay?
5:31
(cuts cornbread)
5:33
It's kinda warm, kinda hot, actually, Rennie.
5:40
Oh, it just looks yummy.
5:43
Are you ready?
5:45
I'm not gonna let you have any butter.
5:50
I don't think it's good for you maybe.
5:53
Maybe it's not good for dogs,
5:55
but it makes my complexion pretty, Rennie.
5:58
All right, here we go.
6:00
Rennie, you're getting old. (laughs)
6:04
I swear, Rennie's old, she's losing it.
6:09
Mm, mm, mm.
6:11
When we come back, we're gonna continue to work
6:13
on our pot of chicken soup, which I need to cover up
6:16
and possibly my favorite one to eat,
6:19
oxtails and buttered rice.
6:21
So y'all, don't go anywhere.
6:24
Those oxtails are over the top.
6:26
We're gonna have swinging sirloin, y'all.
6:29
Mm, isn't that good, Rennie?
6:36
I so hope y'all are enjoying the show.
6:38
And if you do.
6:40
Be sure to click like, subscribe and
6:43
notification bell so you'll never miss a video.
6:47
And we'll be right back after the break.
6:54
All right, let's take a look at our chicken.
6:57
Take him out.
6:59
All right, we're gonna move him right over here.
7:02
In the meantime, while I'm taking the meat off him,
7:06
I'm gonna put in our celery.
7:09
And you know, I put the onion in
7:12
when I first put the chicken in.
7:13
So we've got that in there and our carrots.
7:18
All right, so we're going to let our vegetables
7:20
cook for a few minutes
7:22
and we're gonna start picking our chicken.
7:27
I got so good at this, y'all, it was scary.
7:31
When I was doing The Bag Lady out of my house,
7:34
I picked a minimum of eight chickens a day
7:38
just for my chicken salad.
7:39
That didn't count the other chicken dishes
7:41
like chicken noodle soup,
7:47
chicken pot pies.
7:49
Ooh, and this is hot, but you see how
7:51
easy it is when you start whole,
7:53
not having all those little bitty pieces.
7:58
Yeah. This chicken soup, just the memories
8:01
just come rushing back in.
8:04
It kept food in our bellies and house payments going.
8:09
You know, I just I love my boys so much.
8:12
These big old football playing, baseball playing guys
8:16
out walking the streets with their baskets.
8:19
And Jamie said, we were talking the other day,
8:23
and Jamie said, "Mama, you know, probably the lowest point
8:28
"was the last year that The Bag Lady was running,
8:31
"and it was Halloween."
8:33
And he dressed up like a bag lady.
8:36
And he had the boobs, he were boobs and mascara
8:41
and his hair was curled.
8:43
And he looked just like a bag lady.
8:46
He said, "Mama, you shoulda known then
8:48
"that there was nothing in the world
8:49
"that I wouldn't do for ya." (laughs)
8:51
He's said, "'Cause that was so humiliating." (laughs)
8:54
He's a big ole six-foot-four guy
8:57
out paddling sandwiches in a dress.
9:03
You know, girl's gotta do what a girl's got to do though
9:07
to make a living.
9:09
And it turned out the right thing to do.
9:13
There's lots of things that you could use this chicken for.
9:16
If you didn't make a want to make a great big pot,
9:20
you could make chicken salad out of it.
9:22
You could make a chicken casserole.
9:27
You could make a chicken omelet, chicken cookies.
9:33
I just wanted to see if y'all were awake.
9:34
I've never made chicken cookies.
9:38
I used to didn't think I was ever
9:39
gonna get through picking chickens.
9:42
Let me give my hands a wash.
9:45
(water runs)
9:47
Chicken fat is a wonderful hand lotion.
9:50
All right, let's come over here and look.
9:53
(stirs soup)
9:56
That's looking good.
9:57
(taps spoon)
9:58
All right now, I'm gonna go ahead and add the noodles now.
10:07
Just add a little fresh parsley.
10:14
Yeah, I like a lot of those herbs floating around
10:17
and to finish our soup off, I'm going to add some sherry.
10:22
Now this is optional.
10:23
You may not like that flavor in your soup.
10:25
So don't feel like you have to add it.
10:28
And I'm gonna add a little bit of seasoning salt,
10:33
and I'm gonna add some heavy cream.
10:37
Now this is optional too, but I like to bring it
10:40
to almost a cream state rather than a brothy state.
10:46
So see what that pot's doing?
10:50
It's just turning almost magic on us with that cream.
10:55
(taps spoon)
10:56
And I'm gonna add a little handful of Parmesan cheese,
11:03
or maybe two handfuls that was.
11:09
Yum, and now I'm gonna toss our chicken into our pot.
11:16
(chicken plops into pot)
11:19
I like to really be able to see the meat.
11:26
And you know, in your store-bought soups,
11:29
the chicken is little, teeny, teeny, tiny bite size cubes.
11:34
But I like it where when you dip your soup up,
11:37
you really almost need to use a knife
11:41
on some of those pieces of meat.
11:47
(taps spoon)
11:47
It looks delicious.
11:49
All right, one last ingredient for this.
11:52
Just a few mushrooms on top.
11:56
And that kinda reminds me of the mushroom soup
11:59
that you get in your Asian restaurants.
12:04
Wow. This'll cure what ails ya.
12:10
I know it did me if it hadn't been for the chicken.
12:15
I don't know what I'd done.
12:17
Chicken made me the woman I am today, y'all.
12:23
Thank goodness for chicken.
12:24
That is so delicious.
12:26
Now I've just got one last thing to do.
12:29
I've got some rosemary
12:30
and some beautiful flat Italian parsley
12:34
and I'm just gonna drop those in there.
12:43
Look at that beautiful pot of soup.
12:46
Look at that bay leaf.
13:01
(sighs) Oh!
13:12
(places knife down)
13:25
Mm, ooh, y'all gonna just love it.
13:31
And I'll see y'all in a little while.
13:33
I'm just gonna spend a couple of minutes here
13:35
with my soup and then I'm pulling out those oxtail.
13:39
So y'all, don't go anywhere.
13:42
Mm!
13:48
I hope y'all are enjoying the show
13:50
and I want to hear from you.
13:52
Tell me what recipes or videos you'd like to see me
13:55
make by just leaving a short comment below.
13:59
Now, let's get back to the show, y'all.
14:05
All right, are y'all ready to cook oxtails?
14:09
You know, people ask me all the time, Paula,
14:10
what is your favorite food?
14:11
And I have to say, the oxtails is right up there at the top.
14:15
This is swinging sirloin.
14:17
This is the part down here that swats the flies.
14:22
And (laughs) this is the end that's closest to the rump.
14:28
Now we've tried cutting these at the restaurant
14:30
by using a hatchet.
14:33
And it's really, really hard to cut through that bone.
14:37
So this is something that you'll definitely
14:39
want the butcher to do.
14:41
Now I have had this one cut into pieces
14:44
that are about two inches thick.
14:46
This is a real, real rich meat because of all the marrow.
14:51
There's going to be a fabulous marrow
14:53
that comes out of this bone.
14:56
People down South just love oxtails.
14:58
And they would love for me to run them on the buffet
15:01
at The Lady and Sons, but it's not always feasible
15:04
because of the price of them.
15:06
But once in a while, I do like to run them.
15:08
So we're gonna take these now
15:10
and we're gonna season them up.
15:14
And this is just house seasoning I'm putting on them.
15:21
All right, and I'm gonna put just a little bit of soy sauce.
15:24
I found that this gives them a lot
15:27
of flavor that you wouldn't have without it.
15:32
You could, you could use a Worcestershire,
15:34
but I'm not a big fan of Worcestershire.
15:39
All right, now I'm gonna just lay a few bay leaves in there,
15:44
and I'm gonna
15:50
put a onion in here.
15:51
I love that onion, but our house seasoning
15:54
has salt, pepper and garlic already in it,
15:56
but some extra garlic certainly wouldn't hurt it.
16:01
And I'm just gonna kinda petal this onion.
16:11
I kinda came up with this way of cooking them on my own.
16:16
You know, it really just depends on whether you like a lot
16:19
of gravy or you like just a little bit of the rich stock.
16:23
So the last thing I'm gonna do to these
16:25
is put just a little bit of water in the bottom of the pan
16:28
'cause I don't want them to burn.
16:32
So that's enough now we're gonna cover them.
16:34
And I'm gonna let these cook until they're tender,
16:39
which may take four hours.
16:41
It may take two hours,
16:43
just dependent on the quality of the meat.
16:47
So in three and a half hours, four hours,
16:49
we're gonna have oxtails.
16:52
I'm gonna throw these into the 350 preheated oven.
16:59
Y'all know that I'm not gonna make you wait that long
17:02
to see a dish.
17:06
And now I just wanna wash my hands.
17:18
Look at that.
17:23
This is one of those dishes
17:24
where you can really make it your own.
17:28
I think I've just probably given you the idea
17:31
of how it works me
17:33
so you can make it taste any way you want to.
17:39
I took the tin foil off of this about 30 minutes ago
17:47
and let the oxtails kinda brown.
17:55
My gracious.
17:56
Can't wait to taste it with the rice.
18:06
(serves up food)
18:10
And then add my favorite little piece to it.
18:18
Mm, y'all stick around.
18:22
Now what's coming up next is some more chicken tips.
18:25
So I'll see y'all back in a minute.
18:29
I so hope y'all are enjoying the show.
18:32
And if you do.
18:34
Be sure to click like, subscribe and
18:37
notification bell so you'll never miss a video.
18:41
And we'll be right back after the break.
18:47
All right, let's talk about chicken stock
18:50
and making a quick pot of chicken soup
18:55
because we don't have all day here to make this soup.
18:58
So y'all have heard me say
18:59
before how I left to take my stock
19:02
and just freeze it, throw that in our pot.
19:06
And I'm gonna cheat today by using canned vegetables.
19:11
I'm using canned potatoes and carrots,
19:14
but I am using fresh celery and fresh onions.
19:20
(pours vegetables into pot)
19:28
Got a carrot,
19:32
and our potatoes.
19:33
I'm gonna throw in my herbs,
19:38
couple of bay leaves.
19:43
We're gonna add our chicken.
19:47
And if you find yourself running short on chicken stock
19:50
just marry the fresh with some canned
19:52
and you won't know the difference.
19:54
So we've thrown everything in here.
19:55
Now I'm gonna dump the pasta.
20:00
And in 10 minutes, we're gonna have a fresh pot
20:03
of chicken soup and don't forget to stop
20:06
by your grocery store and take advantage
20:09
of those whole chickens that are pre-cooked.
20:12
You can bring it home and have a pot of soup
20:14
in just a matter of a few minutes.
20:18
Ooh, I had so much fun today
20:20
cozying up to my stove with all these dishes,
20:23
the chicken noodle soup.
20:24
What Gertie?
20:25
Brought me back to The Bag Lady days
20:28
and herbed cornbread.
20:29
It's all so, so good.
20:32
Y'all just have to try the oxtails.
20:35
Give them one shot.
20:36
You're gonna love him.
20:40
Hey, y'all, it's Paula Deen.
20:42
Now, if you enjoyed this video, be sure to like it
20:45
and click the subscribe button as well as the notification
20:49
and bell to be alerted when I post a video.
20:53
Love and Best Dishes Y'all.
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