Up next in 10
4 Recipes for an Easy Family Meal - Bobby is sharing some of his best recipes with Paula, including a vintage dessert recipe. Paula’s Best Dishes, Season 4, Episode 12.
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00:00 Intro
0:54 Creamy Artichoke and Spinach Dip Recipe: https://www.pauladeen.com/recipe/creamy-artichoke-and-spinach-dip/
5:16 Butterscotch and Black Pepper Baby Carrots Recipe: https://www.pauladeen.com/recipe/butterscotch-and-black-pepper-baby-carrots/
8:15 Oven-Fried Chicken Recipe: https://www.pauladeen.com/recipe/oven-fried-chicken/
12:45 Creamy Rice Pudding with Dried Cherries Recipe: https://www.pauladeen.com/recipe/creamy-rice-pudding-with-dried-cherries/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
you know it's always one of my favorite
0:02
times when i'm in here with bobby in the
0:04
kitchen
0:05
and today he's gonna share with me some
0:07
of his best dishes
0:09
like a creamy artichoke and spinach dip
0:12
you gonna love it i'm gonna love it and
0:15
butterscotch and black pepper baby
0:17
carrots these are gonna be good then i'm
0:20
gonna be chipping in y'all with
0:22
something really unique for me oven
0:24
fried chicken you and i make a good tea
0:26
bag yes we do make a good team and we're
0:29
gonna top it all off with bobby's rice
0:31
pudding with dried cherries
0:34
is it insane
0:36
[Music]
0:40
today you know all i have to do is just
0:42
kind of stand here cause bobby's cooking
0:45
today y'all i'm driving we're gonna be
0:48
dining with the deans recipes from uh
0:50
from the cookbook of jamie and me y'all
0:51
can eat good this is a creamy artichoke
0:54
and spinach yup i remember you making
0:56
stuff like this when i was a kid yes in
0:57
fact that's where i learned to like
0:59
artichokes and where i learned to like
1:00
spinach was from my mom's very creamy
1:02
dips in fact i think that's the way that
1:03
you kind of trick kids into eating this
1:05
sort of yeah i'm gonna do a couple
1:06
things here first i'm gonna blanch eight
1:07
cups of fresh spinach i'm gonna chop up
1:09
a little garlic and i need for you to
1:10
grate me pretty much this whole okay uh
1:13
thing of parmesan cheese i can do that
1:15
bobby i adore fresh spinach i do too and
1:18
this is how we're gonna get jack to eat
1:19
it
1:20
we're gonna trick him we're gonna trick
1:22
jack hey man this is good for you
1:25
you know that doesn't take very long it
1:26
doesn't take but a minute for spinach
1:29
you know uh when y'all were little and i
1:31
was raising y'all up
1:33
i never cook fresh spinach
1:35
i know we had turnip greens and we had
1:37
collards we used canned which is you
1:39
know i got to where it really is okay
1:41
with me i don't have a problem with can
1:42
but if i can get fresh i like to use it
1:44
and i'm gonna chop up pretty finely one
1:46
clove of garlic and that's gonna add a
1:48
lot of pop to that dish okay yes it is
1:51
all right i think that spinach is just
1:52
about ready to come out so i'm going to
1:54
drain it okie dokie careful not to burn
1:56
myself
1:57
i'm getting tired over here well keep
2:00
working mama
2:01
well i'm really tired keep working
2:04
you remember you remember the old days
2:05
right you got tired and then you just
2:07
work through it uh-huh you just keep
2:09
working so there you go that looks great
2:11
all right so let me come over here and
2:13
i'm gonna squeeze the water
2:16
out of our spinach is it all right if i
2:18
run cold water on you can do anything
2:20
you'd like we're in your kitchen okay if
2:22
i don't it's gonna be so hot to my hands
2:25
i'm not gonna be able to squeeze the
2:27
water out of it okay there we go
2:29
all right now here's where we're gonna
2:30
cheat a little bit and use a can
2:32
it's still hot
2:34
[Music]
2:35
we'll put it down look at it steaming
2:38
put it down or you don't get it
2:41
yeah but i got to get it done oh i'm
2:43
going to use two 14-ounce cans of
2:45
artichoke and i'm just going to chop
2:46
them up really roughly
2:48
this is where this is where i don't mind
2:50
using the can this is okay with me
2:55
one of the other but not both we're
2:57
going to combine all this stuff in the
2:58
dish that you okay
3:00
got a lemon we're going to need the zest
3:02
of one entire lemon so i'm gonna put you
3:03
to work i need you to zest that lemon
3:05
for me okay
3:07
don't you just love artichoke hearts i
3:08
think it's so great there's some things
3:11
you don't want to have to put yourself
3:12
through uh and for this dip
3:14
the canned artichoke hearts
3:17
work works out really beautifully yeah
3:20
you ready for me to go in with the uh
3:21
yeah go ahead we can combine all this
3:23
stuff okay and i can just do it right
3:24
here in the boat all right go ahead so i
3:26
didn't mess you up by
3:28
mommy
3:29
you have never messed me up in the
3:31
kitchen not once just in the head
3:34
just all in my life in every other way
3:37
[Laughter]
3:40
now that i've got the garlic and the
3:42
lemon zest mixed in with the spinach
3:44
let's add the chopped artichokes and a
3:46
cup and a half of the grated parmesan
3:48
cheese we're gonna use three quarters
3:50
cup of mayonnaise three quarters cup of
3:51
uh sour cream and a little bit of
3:53
cayenne pepper sauce
3:55
good i've never used that
3:57
you're gonna
3:58
love it i'm gonna love it
4:00
all right you ready yes i'm ready let's
4:03
get to the good stuff
4:04
all right bobby here's your
4:05
three-fourths cup of sour cream and
4:07
three-fourths cup of mayonnaise
4:09
and for a little bit of flavoring this
4:12
is cayenne so you want to be careful you
4:14
have always told me and pepper sauce you
4:16
have always taught me you can
4:17
you can always add a little bit more
4:19
yeah so it looks like you've added about
4:21
a tablespoon
4:23
if we come back and that's not strong
4:24
enough then we'll add a little bit more
4:27
i'm gonna be using a little more no no
4:30
no but oh i've turned you on yeah you
4:32
turned me on to it well your kids
4:35
somehow another have gotten to where we
4:36
really like spicy stuff jamie and i both
4:38
really i guess it's because we've had a
4:40
chance to eat
4:41
so many different things and eat all
4:43
over the place but i've acquired a spice
4:44
i like it yeah
4:46
okay
4:47
we're going to take all of our
4:48
ingredients here and we're going to put
4:49
them into oh yeah you like it
4:52
i'm going to this is fabulous y'all you
4:55
could coat this with butter and keep
4:57
your dip from sticking but in this case
4:58
i'm going to use a
4:59
spray coat so everything's just going to
5:01
go right into here yes
5:02
[Music]
5:09
all right mama put this in your small
5:11
oven at 375 for about a half hour okay
5:14
come back top it with the cheese and now
5:16
i've got a really cool carrot recipe
5:17
that i want to show you and i can hardly
5:20
wait son for your butterscotch and black
5:22
pepper baby carrots and this is and
5:25
you've just gotten a carrot that's
5:27
already been cleaned
5:28
baby carrots from the produce department
5:31
absolutely chop them all lengthwise okay
5:34
and we need to cut like a pound of these
5:37
baby carrots
5:38
all right mama grab that pan back there
5:40
please pan please okay and get us warmed
5:42
up over there okay
5:45
i need for you too if you will two and a
5:47
half tablespoons of butter into that
5:48
little skillet for me okay and these
5:50
carrots that we've chopped up i'm just
5:52
going to put them right in there into
5:53
your butter but before we do that we're
5:55
going to add two and a half tablespoons
5:56
of brown sugar okay
5:58
i'm going to try to get this let's cut
5:59
this down a wee yeah you're going to
6:01
burn your butter we be it
6:04
if you just kind of start to mix this
6:06
together for us mama you see how simple
6:08
this is this is it
6:11
you know i was always able to get my
6:13
boys to eat carrots
6:16
when they were growing up as long as
6:17
they had a little brown sugar on them
6:20
all right so that was just a dash of
6:21
salt just a little touch of salt and i'm
6:23
going to go ahead and put these carrots
6:24
in there we're going to cover them up
6:25
okay
6:27
all right we're going to kind of let
6:28
them cook a little bit
6:30
these are going to be good yeah we're
6:32
going to cover this up and we're going
6:33
to simmer it for about 15 minutes and
6:34
then when we come back from that
6:35
simmering we're going to add the black
6:36
pepper to it okay great there we go they
6:38
look good okey-doke cover them up
6:41
there we go that was simple very that
6:43
was easy that's the way i like to cook
6:45
very easy
6:46
me too son we'll see y'all back in a
6:48
minute
6:50
coming up y'all
6:52
you know what i mean we don't have to
6:54
kill it i'm springing a new dish on
6:56
bobby oven fried chicken i don't think
6:59
i've ever seen an oven fried chicken
7:00
before and later bobby's twist on a
7:04
classic dessert rice pudding i don't see
7:07
any butter you're right
7:12
i so hope y'all are enjoying the show
7:15
and if you do be sure to click like
7:18
subscribe and the notification bell
7:21
so you'll never miss a video and we'll
7:24
be right back after the break
7:30
i dressed gracie this morning to match
7:32
me
7:33
do you like her blue sweater i like her
7:35
blue sweater i like how comfortable and
7:36
confident she looks in front of the
7:37
camera too oh listen she's the sweetest
7:40
thing i love me some grace okay wash
7:43
your hands i am i am
7:46
okay gracie mama's got to go to work all
7:48
right let's check on this dip it's been
7:50
about 25 minutes so it's just about time
7:52
now to add the extra little bit of
7:54
cheese on it that looks beautiful the
7:55
consistency is good
7:57
i think we're going to be happy with
7:59
this
8:00
[Music]
8:01
buddy i love the idea of saving a little
8:03
bit of this cheese for the last if you
8:05
wanted to put bread crumbs on here if
8:06
you wanted to add a little bit of crab
8:08
to this you could do this so many
8:09
different ways five more minutes and
8:11
we're gonna have a great spinach dip
8:14
so i'm gonna share with everybody a
8:16
recipe for oven fried chicken sounds
8:19
good to me we got the parmesan going on
8:21
y'all yes we have i need a cup of
8:23
parmesan son okay and i've got me two
8:26
dishes because this is i'm gonna break
8:28
this all right you do it any way you
8:30
want to all right i'm gonna use two cups
8:33
of panko
8:34
right here
8:36
and when you get the cup of parm sun
8:39
if you would just throw it in with the
8:41
panko okay and i'm gonna add two
8:43
tablespoons of olive oil i don't think
8:46
i've ever seen an oven fried chicken
8:47
before well you know some people
8:50
love fried chicken but for whatever
8:52
reasons you know they just need to cut
8:54
back on their fats
8:56
so this is a way to enjoy fried chicken
9:00
without it being fried
9:02
i'm gonna add a half a teaspoon of salt
9:04
to this and a half a teaspoon of ground
9:07
black pepper and you see i just worked
9:09
that
9:10
two tablespoons of olive oil in that pan
9:13
cove and believe it or not the olive oil
9:15
is not gonna make it wet nice full cup
9:18
okay great right on top just toss it in
9:20
son there you go
9:22
now over here son in this bowl
9:26
uh i'm gonna need a quarter of a cup of
9:28
dijon mustard okay
9:30
and two tablespoons of water okay and
9:33
another two tablespoons of olive oil a
9:36
little salt and a little pepper we're
9:39
gonna dredge our chicken y'all first
9:42
into our wet got it and then into our
9:45
panko
9:46
and then we're gonna put it over here on
9:48
our baking sheet water uh-huh
9:51
and two tablespoons of olive oil two
9:53
tablespoons olives uh-huh
9:59
there you go and this is this wet is
10:02
gonna just make that pan co you know
10:05
stick to the chicken i think i see where
10:07
we're going now i like yeah and i tell
10:08
you what if you would if you would get
10:10
me up like two tablespoons of fresh
10:13
thyme yeah and just pull pull it off the
10:16
stem and just give it a little chop for
10:19
me please
10:20
isn't that nice and fresh it is
10:23
this is gonna be beautiful all right i'm
10:25
gonna get our chicken breast out and we
10:28
need to pound these bobby like to a
10:31
fourth of an inch did i get to do that
10:33
yes awesome you can oh
10:35
i'll assume
10:37
in that what jack says
10:38
oh soon
10:40
[Music]
10:43
this is where i wish i had an apron you
10:44
got an apron sure i do
10:48
i'm gonna be pounding chicken
10:52
oh i love this one it's got ruffles
10:56
huh oh perfect
10:58
[Laughter]
11:01
nothing like a man who's comfortable
11:03
with who he is
11:06
i've got two and a half pounds of
11:07
boneless chicken breast that we're gonna
11:09
pound out and i'm gonna place it in
11:10
plastic wrap so it won't get all over me
11:16
okay there's one
11:17
okay no it's not a quarter of an inch
11:19
yet oh we got to really put a pound into
11:22
it yes
11:25
you know what i mean we don't have to
11:27
kill it
11:30
here we go
11:33
it's gonna be almost like a chicken
11:36
parmesan yeah all right i got one ready
11:38
okay got like a throw it throw it in the
11:40
mustard side there we go now let's get
11:42
the rest of the chicken pounded baby so
11:45
we can bread it get it in the oven
11:50
doesn't that look delicious
11:52
now if you were cooking for more
11:55
folks than you would
11:57
just double your ingredients for your
12:00
wet and your panko and when i put my
12:03
chicken into my panko i'm going to take
12:05
my hands and kind of
12:07
press that panko
12:09
onto the chicken and then i'm gonna give
12:11
it a little shake that's gonna make a
12:12
knife and then onto the pan it's gonna
12:14
make a wonderful crust and we're gonna
12:16
cook this in a little bit hotter oven
12:19
must be quick then we're gonna bake it
12:20
at 400 for about 25 or 30 minutes
12:25
so it's not gonna take long at all okay
12:28
all right so in the oven it goes all
12:30
righty
12:32
there we go
12:34
and since we're done with the chicken
12:36
yummy done with the apron that you set
12:38
me up with so nicely
12:40
chew up son yes you do you asked for an
12:42
apron and i gave you an apron
12:46
let's get started on your rice pudding
12:48
bobby it's a really simple rice pudding
12:50
recipe with dried cherries and it's
12:51
gonna be great now we've got our boiling
12:53
water
12:54
in a double boiler and i see you've got
12:56
some milk out here right i need for you
12:58
to please measure out a cup and a half
13:00
of milk okay i can do that bobby and i
13:02
am to that pot i'm gonna add one cup of
13:05
just long grain white rice okay right
13:07
into there and if you would add that
13:09
that would be great okay and to that i'm
13:12
gonna add a cup and a half of water
13:14
okay so basically right now we're just
13:16
making rice okay
13:20
so normally if we were using one cup of
13:23
rice we would use two cups of liquid so
13:27
you've actually got us using three
13:29
three cup and a half of milk and a cup
13:31
and a half of water okay
13:33
cover that up so just put the lid on it
13:35
there we go
13:38
coming up y'all the spinach and
13:39
artichoke dip is ready
13:42
and we're gonna see what makes bobby's
13:44
rice pudding just a little bit different
13:47
only people that ain't going to be happy
13:49
is the ones who isn't here our friends
13:51
out there watching oh no they're going
13:53
to be happy when they make all this
13:54
stuff at the house
13:57
i hope y'all are enjoying the show and i
14:00
want to hear from you tell me what
14:02
recipes or videos you'd like to see me
14:04
make by just leaving a short comment
14:06
below
14:08
now let's get back to the show y'all
14:13
you ready to roll yes this dip is going
14:16
to be so thick and hearty that a regular
14:19
tortilla chip won't do it you're going
14:20
to need to you go to your store and you
14:22
can get here right you could go just buy
14:24
pita bread cut it up and just bake it
14:25
off and it comes into a really
14:27
nice thick hearty actually i deep fry
14:29
mine
14:30
well that's the
14:31
[Laughter]
14:42
difference fresh spinach is great
14:45
so good in the garlic oh bobby
14:48
hmm
14:49
that is delicious
14:52
mm-hmm mm-hmm that's really good
14:56
we'll come back to that okay you know
14:57
what i love um
14:59
i love rice pudding
15:01
okay well i think that our rice is ready
15:03
we've got one 14 ounce can of sweetened
15:05
condensed milk
15:07
i love this stuff me too that's gonna
15:10
add a lot of flavor to that get out of
15:11
the can with a spoon very good let's see
15:15
a couple of tablespoons of heavy cream
15:18
pour it you got room in there
15:20
i don't see any butter you're right
15:23
[Laughter]
15:25
all right and now for the good part
15:28
the dried cherries dried cherries
15:30
yeah normally i put raisins y'all in my
15:34
rice pudding and oh can i chop them a
15:36
little bit of course you can i'll dump
15:38
some out here for you okay but you you
15:40
just say put them in their hole well i
15:42
think so but you know to each his own so
15:44
see these are bigger than a raisin
15:47
oh far bigger yeah this is the third
15:49
measuring cup so we're gonna get two of
15:50
these
15:51
and then we're gonna stir them into the
15:52
rice and we're going to let that simmer
15:54
for about 20 minutes and that's really
15:55
it okay that sounds wonderful
15:58
and this the consistency looks really
16:00
really good we're all going to be happy
16:02
campers are just we are too short amount
16:04
of time
16:06
the only people that ain't gonna be
16:07
happy is the ones who isn't here our
16:09
friends out there watching oh no they're
16:11
gonna be happy when they make all this
16:12
stuff at the house
16:13
all right so this is really really good
16:15
i just think you know it needs butter
16:18
well you know whenever we uh portion it
16:20
out into bowls
16:22
we can put a little bit of butter on
16:23
yours just see what you think all right
16:25
so we're gonna let this simmer for just
16:26
a few minutes okay
16:27
and finish up and let's get to the baby
16:29
carrots okay all right i told you that
16:31
the pepper is in the name of this recipe
16:33
and we haven't added any pepper yet so
16:35
it's time we're there okay so bobby i
16:37
don't know how much you've got in mind
16:39
well but you know i'm thinking black
16:42
pepper shrimp
16:43
are very very peppery yeah they're very
16:46
very powerful you know what in the
16:47
recipe we didn't put an amount because
16:49
this is going to be left completely up
16:51
to you if you like a little more pepper
16:52
add a little bit more if you like a
16:53
little less add a little less but like
16:55
you've always taught me
16:56
you can always add more but you can't
16:58
take it out so be careful when you start
16:59
with that okay i'm pulling the chicken
17:01
out
17:02
oh yum
17:04
oh
17:05
see what i i was telling y'all how
17:08
crispy this is gonna get wow careful
17:11
look at that ooh you and i make a good
17:13
team back yes we do make a good team we
17:16
got plates yes all right so i'm gonna
17:19
dip us up some carrots
17:21
mama the chicken is perfect
17:23
so how much pepper did you end up using
17:25
i used probably a heaping tablespoon
17:27
bobby and i think that's plenty i'd say
17:29
looks good doesn't it all right that
17:31
does look good you want a little bit of
17:33
this dip on your plate too or you want
17:34
to just eat it right out of the dish you
17:35
know what yeah i'll eat that right out
17:37
of the dish honey boy all right oh those
17:39
carrots look so good it all looks great
17:41
the black pepper and the brown sugar
17:44
together
17:45
you know i just like the idea of that i
17:47
like it too okey-doke you know what else
17:50
i like what i like to eat
17:52
i like to eat too let's have a look okay
17:55
pass me my knife and my fork
17:58
that can pay you thank you i love you
18:01
i love you too good lord thank you for
18:03
this meal
18:05
look at that
18:07
i smell the dijon
18:13
[Music]
18:14
why don't you just quit you should just
18:16
quit quit why with all this good food
18:20
it's ridiculous yummy oh that's good oh
18:23
i hadn't even tried the cup they're
18:24
sweet and
18:26
hot got some spice
18:29
but y'all
18:31
i can't get faster chicken i know it's a
18:33
great meal too bobby ma'am
18:36
this is all delicious but
18:38
i'm ready for
18:40
rice pudding all right well i'll give
18:42
you some when we come back y'all stick
18:44
around
18:45
our farm
18:46
coming up i'm gonna see if bobby will
18:49
let me put my twist on his rice pudding
18:52
recipe well i still say we need butter
18:57
i so hope y'all are enjoying the show
19:00
and if you do
19:02
be sure to click like subscribe and the
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19:06
so you'll never miss a video and we'll
19:09
be right back after the break
19:15
all righty
19:16
look how good oh y'all doesn't look
19:18
great now once we added the condensed
19:21
milk y'all we let this simmer for about
19:24
20 minutes you know we came in and added
19:26
the cream
19:27
the condensed milk and i chopped those
19:30
dried cherries all right so now what are
19:32
you doing now son a little orange zest
19:34
okay are we gonna mix that in or
19:36
sprinkle it on top the only two things
19:38
missing now are a little bit of vanilla
19:39
extra okay so we're gonna use two
19:41
tablespoons boy hidey bobby
19:44
you'll learn all these tablespoons wow
19:46
and the zest of about a half orange so
19:50
let's see well i have to tell y'all i
19:53
tasted it
19:55
and you like it i stirred it
19:58
and you know it's just hard to believe
19:59
we could improve on this stuff
20:02
and when we get it set up in our glasses
20:03
over there we're going to oh bobby
20:04
that's a little bit of nutmeg smelling
20:08
phenomenal
20:10
[Music]
20:11
right in there yeah just stir that in
20:14
family please yes
20:17
that's so real looking good smelling
20:20
good why don't we go ahead and turn this
20:22
off
20:23
okay cause i think it's ready
20:25
okay and we could cup it up and when we
20:27
do we'll put a little bit of nutmeg on
20:28
top and i think
20:30
won't need anything else
20:31
well i still say we need butter oh voila
20:36
oh yeah well listen i won't put it in
20:38
the whole dish i'll just put it in mine
20:43
okay
20:43
you ready is that enough yes i guess
20:45
that's enough
20:47
it kind of looks like oatmeal doesn't it
20:48
it does the consistency's sort of the
20:50
same to me um
20:53
just a little bit oh and i see that
20:55
orange zest
20:59
and you could you could garnish this
21:01
y'all with
21:02
some whipped cream
21:04
a little mint
21:06
viewed more cherries yeah
21:09
or you could just garnish it with like
21:11
your lips
21:16
[Music]
21:18
is it insane man
21:21
you tell me
21:22
it's insane
21:25
and it's easy
21:27
the butter son you missed it without
21:33
hey y'all it's paula dean now if y'all
21:36
enjoyed this week's full episode friday
21:39
be sure to like it and click the
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subscribe button as well as the
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post a video
21:48
love invest dishes friends
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