Full Episode Fridays: Easy Weeknight Meals - 3 Quick & Easy Family Meal Recipes

Name: Full Episode Fridays: Easy Weeknight Meals - 3 Quick & Easy Family Meal Recipes | Open Video
Uploaded: 2026-07-27T14:40:01+00:00
Duration: 20 min

0:00
(bright upbeat music) - I mean put your feet
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up y'all, (bright upbeat music)
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'cause its gonna be easy peasy.
0:04
(bright upbeat music)
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Today Jamie's in the kitchen
0:07
helping me make delicious easy weeknight meals.
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Starting with orange beef strips
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and a tangy orange dipping sauce.
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You can't get any easier and quicker
0:16
than that, can you guys?
0:18
Then we got a pasta dish perfect for a crowd.
0:21
It's our company crust with delicious shrimp and mushrooms.
0:24
(bright upbeat music) - It's delicious.
0:27
- So good. (bright upbeat music)
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Finally, the fun keeps going.
0:30
Help us finish our cream cheese pound cake
0:32
with grilled plums. (bright upbeat music)
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(bright upbeat music) (laughing)
0:38
- Hey, y'all.
0:39
I'm here with mom in the kitchen today,
0:40
and we're doing easy weeknight meals.
0:43
- That sounds great.
0:44
- So you have five options during the week
0:47
and you gotta have something good to eat
0:49
and you wanna have it fast and easy.
0:51
And we're trying to do things--
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- Delicious, it's gotta be delicious son.
0:53
- Delicious yeah.
0:54
And this is gonna be really super good.
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We're doing orange beef strips with orange sauce.
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- Oh my gosh, I love love love beef strips.
1:03
And Jamie is starting with a boneless sirloin.
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It contains the least fat of all the steak cut.
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- Yup I'ma cut strips y'all
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just not even about a quarter of an inch mom.
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- Okay, okay-- - Cut them really thin.
1:17
- And we got flour, about a cup right into my bowl.
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Just put enough to do the job
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for whatever amount of steak strips you're doing.
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And I'm gonna take three eggs.
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1:38
And beat those up. (bright upbeat music)
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And then I'm gonna measure two cups of panko.
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And these are gonna make it real crisp.
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Okay son, into the flour, into the egg, into the panko.
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I just want it a little salted a little, okay?
1:57
- Well moist out our flour.
1:58
- Okay, great idea.
2:00
- As you can see, I cut these.
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I don't want big chunks - There you go.
2:03
- I just did them in nice little strips--
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- Yes nice little thin strips.
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I went to a restaurant one time.
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I fell in love with these beef strips
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that they had and they didn't fry them,
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they grilled them. - That place in New York?
2:16
- No, actually in Charleston, South Carolina.
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And then they served them
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with a honey mustard, so good.
2:23
All right, so I'm gonna just knock the flour
2:26
off those y'all, run them into the egg,
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just make sure they're wet all over.
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And panko has got to be the greatest crust in the world.
2:37
The Japanese know what they're doing with that panko.
2:41
They got it going on.
2:43
- We were in the boat this morning y'all,
2:45
and it's a friend of ours but you gotta know somebody
2:48
that lives on that pond or they'll run you off.
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- Oh, is it owned by like a commune,
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a neighborhood? - A community.
2:53
Yeah, so we were borrowing this fellow's boat
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and we'd fish down one side of the pond,
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it's a big old pond.
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- I've got the fryer set it 350 y'all,
3:00
and it's gonna take about two minutes.
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- Yup, so we worked about halfway around it
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and the trolling motor started to go out.
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(laughing)
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And Randy is so crazy y'all--
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- Wilmington Island's a small island.
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Everybody knows everybody else.
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- He is so crazy so he was just cursing.
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He was so upset 'cause the fish is starting to bite.
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We were barely puttering along.
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And we pulled up to the yard
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and he said, "I see a paddle up there".
3:24
And I didn't know it at the time,
3:25
but he wanted me to get that paddle
3:27
so he could paddle across the pond
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and take one of his friends batteries out of their boat
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(laughing) and their dive.
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- But Randy will return them.
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Mama hadn't been fishing since...
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I know since Jack has been born.
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Such a fun place to be out on the water.
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- Jamie look at these strips.
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That first batch I dropped in.
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I think they're ready.
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You know, there's nothing like coming in at the end
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of a busy day and getting the family in the kitchen
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and getting them involved.
4:00
And just fixing up some delicious simple--
4:04
think these are done mom. - Dishes, yes I do.
4:07
Because beef, I don't like my beef overcooked.
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- While these are cooling,
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I'm gonna do our sauce real quick.
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- Okey doke and I'm gonna drop the rest
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of these that we've got crusted Sonny Boy.
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- Okay and I'm starting with orange marmalade.
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It's one of mom's favorite things and I love it too.
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It's got the rind in it so it's full of flavor.
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I'm gonna start with 1/2 a cup of marmalade.
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This is kind of an Asian dish, mom.
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I'm using rice wine vinegar today.
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Got a tablespoon. (bright upbeat music)
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And then we'll put a squirt of Dijon,
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maybe a teaspoon or so. (bright upbeat music)
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- Jack would like these Jamie.
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- I believe he would.
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He's gonna have to make some more of this.
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His daddy's hungry.
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I'm gonna eat them now and in the...
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When we take a commercial break,
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I'ma load up the pixel library.
4:52
(laughing)
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- Y'all you ought to see us on break.
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I tell y'all we're cleaning up during break.
4:58
We're cleaning up all right.
5:00
(laughing)
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This is the way we clean up. (laughing)
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- Yeah you don't cut a silhouette like this down away
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from the white bread and fried steak.
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(laughing)
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- Looks yummy. (bright upbeat music)
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All righty, son.
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You can't get any easier and quicker
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than that, can you guys? (bright upbeat music)
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Quick and easy. (bright upbeat music)
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Come on down son. - Okay I am starving.
5:29
5:33
- A couple folks would you, here.
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If that's when you had your own, you take that one.
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I'm just gonna go right into this bone.
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(laughing) Tastes the two of us.
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(laughing) (bright upbeat music)
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Like all of our parties are. (laughing)
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Mom and I have the best parties, y'all.
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(laughing)
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- No one's invited besides us and y'all.
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(laughing)
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You're like, yum! (laughing)
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Yum, delicious.
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And the grand part is, it was like a sirloin steak cow.
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Not a real expensive cut of meat.
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- Don't taste like it.
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6:19
This is a great start.
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When we come back, we're gonna do one of my son's favorites.
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We're doing a pasta and a mushroom cream sauce.
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- He could eat pasta every night, couldn't he?
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- Yup, a little bit of shrimp in there.
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It's one of Jack's favorites, y'all come back.
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- We'll see y'all back in a minute.
6:32
It's so delicious.
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(bright upbeat music) Coming up next.
6:36
- Are you ready?
6:37
- I'm ready. (laughing)
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For this delicious and easy company pasta.
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And later...
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- It's time for something sweet.
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- Y'all better get ready
6:45
for this decadent cream cheese poundcake.
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I so hope y'all are enjoying the show.
6:53
And if you do.
6:55
Be sure to like, subscribe in the notification
6:58
bell so you'll never miss a video.
7:01
And we'll be right back after the break.
7:06
7:08
- Hey y'all, welcome back.
7:09
Now this is a recipe that's not only good enough
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for your family, this is good enough for company.
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This is a pasta that Jack loves.
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And it's pasta with a mushroom and shrimp cream sauce.
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- Well, I'm slicing up your baby portobellos.
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- Okay, we need about two cups of that, mom.
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And I'm gonna chop up,
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I need a 1/4 of a cup of white onion, mom.
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- Okay. - And y'all know
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that I'm gonna put these onions
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and that garlic down in that butter.
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- Jack is loving him some pasta eating he.
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What is it about kids?
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They like come with this gene
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that says, "I love macaroni and cheese,
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"I love pasta."
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- He just likes to plain pasta
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with a little butter olive oil on it.
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And a little bit of Parmesan cheese.
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- And is the cutest kid I have ever seen.
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And those of you who are grandmothers out there,
8:01
you can certainly identify with what I'm saying, can't you?
8:04
- He is so cute--
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- Would have had those first
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if we'd have had any idea. (laughing)
8:09
All right, so one stick of butter.
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- I'm gonna saute these onions, mom, down in this pan.
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I want these onions to cook down just for a little bit.
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I don't want them to be super crunchy.
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And as soon as these cook down,
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I want you to throw those mushrooms in for me, okay?
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And I've got three cloves of garlic here.
8:25
8:27
- I remember Jack, his first bite of solid food
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was here in this kitchen.
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And I invited Brooke over I think you were out of town
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and I cooked some things that I knew Jack could eat.
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I made a squash casserole.
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I baked off some sweet potatoes.
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And that baby was sitting in this carrier seat.
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And I gave him a little bite of squash and sweet potatoes.
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And he was probably seven months old, six months old.
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And he looked up at me with those big brown eyes
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and he said... (laughing)
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I said, "Oh right!" (laughing)
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(gentle music) - Let's go mom.
9:06
Let's get those cooking. (gentle music)
9:10
Yeah, let's get these mushrooms down in here.
9:12
We'll cook-- - All right.
9:13
And I see you've got some kind of herb over here.
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- That's Italian Seasoning. - Italian Seasoning.
9:19
- Yes ma'am, a teaspoon of that please.
9:21
- There we go.
9:22
- Then we'll put a pinch of cayenne pepper.
9:26
Just give it a little bit of heat.
9:27
Okay, mom, this is-- - That looks good.
9:29
- Yep, that 1/2 a cup of white wine.
9:31
(gentle music)
9:33
- I'm gonna kick that up, son.
9:35
- Okay, 'cause we're--
9:36
- And let that wine kinda do its magic.
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Salt and pepper.
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Half it, half it. (gentle music)
9:44
- Let's go with a big pinch of salt.
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A little bit of black pepper. (bright upbeat music)
9:50
Two cups of heavy cream.
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- All right, I've got your flame up on high.
9:54
- Okay, yes. - Yes, yes, yes.
9:59
Get it done, get her done.
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And look, we have got all this beautiful fresh spinach
10:05
over here that's gonna be going into our pot.
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I adore, adore, adore fresh spinach in pasta dishes.
10:14
- And I'm gonna add one lemon.
10:16
- People ask me all the time,
10:19
"Paula, how have you done it?
10:21
"How have you kept your son so close to you?"
10:25
And I say, "Well, honey, it's so easy.
10:28
"You start a business, you pay them,
10:31
"and they can't leave." (laughing)
10:34
- We're indentured.
10:35
- Yes. (laughing)
10:37
- Okay, now, I've got about probably two pounds
10:39
of shrimp here.
10:41
And now that this sauce has gotten some temperature too,
10:43
and it's starting to bubble,
10:45
that's how we're gonna cook our shrimp so I'm going--
10:48
- And Jamie, I notice that you're leaving tails on them.
10:53
- Sure, it's the handle.
10:55
- Oh my goodness, how delicious.
10:57
And one thing about this dish y'all,
10:59
is you can put things that you love in it.
11:04
Kind of the sky's the limit.
11:06
Our shrimp are starting to turn
11:08
that beautiful pinky salmon color.
11:12
So I think it's--
11:13
- Looks like it's spinach time.
11:14
- Yeah, this looks like a lot of spinach y'all.
11:18
It won't make a 1/3 of a cup
11:19
by the time it's real wilted in there.
11:23
- This is gonna give us a real pretty color.
11:25
This looks awesome.
11:27
We're gonna go in right on top of our pasta.
11:29
- Ain't that good, all that creamy sauce
11:32
is gonna just let that pasta just drink it all.
11:38
- All right, mom are you ready?
11:39
- Oh, I am so ready. (bright upbeat music)
11:43
Oh, my goodness.
11:46
Keep it simple and delicious and easy.
11:49
11:52
Gotta have some good bread. (bright upbeat music)
11:55
- I'ma wait on you.
11:56
- Okay (laughing) go ahead.
11:58
(laughing)
12:05
- It's delicious. - So good.
12:07
- This is exactly what we wanted to do, y'all.
12:10
It's a weeknight.
12:12
It's simple and it's delicious.
12:14
- I just love the portobellos, it's like eating meat.
12:18
It's so meaty.
12:20
Love, love, love everything, Jamie.
12:22
- Good, you make a good partner.
12:23
- What a great job! (bright upbeat music)
12:26
- Don't go anywhere.
12:28
(bright upbeat music) - Coming up next,
12:29
we got a great dessert secret that you don't wanna miss.
12:33
- We're going to show you what we're gonna do
12:34
with grilled plums on our pound cake.
12:37
- I like that!
12:41
I hope y'all are enjoying the show
12:43
and I want to hear from you.
12:44
Tell me what recipes or videos you'd like to see me
12:47
make by just leaving a short comment below.
12:51
Now, let's get back to the show, y'all.
12:55
12:56
- Hey y'all, we're back in the kitchen.
12:58
Now it's time for something sweet.
13:01
It's time for something else sweet.
13:02
- Oh, thank you, son.
13:03
- This is the cream cheese pound cake and super simple.
13:06
My number one favorite thing
13:08
that our grandmother Paula made was pound cakes.
13:10
She used the sour cream pound cake
13:12
and Bobby and I have done a version
13:14
of that but we're using cream cheese so--
13:16
- Yes, cream cheese makes a fabulous pound cake too y'all.
13:19
- Into our mixing bowl here
13:20
if you will put, I need all three sticks of that butter.
13:22
(laughing)
13:24
When you get done put that entire eight ounce package
13:26
of cream cheese.
13:27
- Okay in with my butter.
13:28
- Yes, ma'am. - Okey doke.
13:30
- And I'm gonna add three cups of sugar.
13:32
13:36
- We're not skimping on the flavors of this one, Jackie.
13:40
- No, we're not.
13:41
- Okay, so I'm gonna cream up those ingredients for you--
13:45
- Then I'm gonna crack six eggs.
13:48
- Okay. (bright upbeat music)
13:52
- These are beautiful brown eggs.
13:53
- Thank you, my chickens did good.
13:56
They laid good eggs. (bright upbeat music)
14:02
- Now I'm gonna beat up these six eggs.
14:05
I'm finished creaming that.
14:06
- Okay, well, I gotta turn it up now that I got it.
14:10
- Three cups of flour in here please
14:11
and a teaspoon, a 1/2 a teaspoon of baking powder.
14:14
- Okay, so this is an all purpose flour.
14:17
- Yes, ma'am.
14:19
- Wanna measure those out perfectly y'all,
14:23
because you've heard me say 1000 times, baking is a formula.
14:28
- Mom while you're doing that,
14:29
I'm gonna put in a 1/2 a teaspoon of almond extract.
14:32
- Okay, now I'm gonna add a 1/2 a teaspoon of baking powder.
14:37
And I'm just gonna take my whisk y'all.
14:39
- You add and I'll blend.
14:40
- A dry down here, a wet down there.
14:43
So we're gonna start with dry. - Yes ma'am.
14:45
- And end with dry.
14:46
I'm just gonna walk around you every time.
14:48
- All right. (indistinct)
14:54
- Oh yum Jamie.
14:55
- It's a beautiful batter. - That is good cake batter.
14:58
- Tell me why you gotta end with dry.
15:00
- Because it just makes for a smoother batter son.
15:06
You'll notice as we put in wet,
15:09
how it takes on a more curdled look
15:12
rather than a smooth and you'll notice
15:15
that when I dropped the flour in,
15:17
all of a sudden it takes back that smooth look.
15:19
- Smooths back out.
15:22
- All righty, here we go.
15:23
Y'all getting drunk yet?
15:24
Y'all getting dizzy yet, with me running back and forth?
15:31
- This is a beautiful batter.
15:32
- Ain't that a beautiful batter?
15:34
And this is gonna be my last drop
15:37
of our liquid into the bowl. (bright upbeat music)
15:44
Pound cakes are so easy to bake.
15:47
Not a lot of ingredients,
15:49
and basically it's a dense wonderful cake.
15:54
And really hard to mess up.
15:57
- And pretty versatile too.
15:58
You can do a lot of different flavors--
15:59
- Yeah you can stick different flavors in them.
16:01
16:05
- Finally. (bright upbeat music)
16:10
Now we're going into this-- - Delicious.
16:12
16:18
Yum, yum, yum.
16:19
- Lemme help. - All right.
16:21
Remember the time that after we moved here to Savannah,
16:25
I got this phone call.
16:27
I had gone with a temporary agency
16:28
to just find me a temporary job until I got to know the city
16:32
and this temporary agency found me a job
16:35
at Memorial Hospital and Bobby was in there in his bedroom
16:40
laying down watching TV.
16:42
So I went in there and I said,
16:43
"Bobby, Bobby, guess what son?
16:48
"The hospital called me
16:50
"and I'm gonna start to work there Monday."
16:53
He said, "Oh mama, that's great."
16:55
I said, "Yes, son, but they're not gonna let me
16:57
"do any extensive surgeries right off.
17:01
"They're just gonna have me doing tonsillectomies
17:04
"and appendicitis surgeries."
17:07
And he looked at me with the greatest admiration.
17:10
He said, "Mama, that is so good."
17:13
(laughing)
17:15
I said, "That is a joke, your mama cannot do surgery."
17:18
But y'alls tend to think that mamas and daddies (laughing)
17:22
can do anything, even surgeries.
17:25
(laughing)
17:26
I thought that was so sweet.
17:28
- Okay y'all now that we've got our batter in our Bundt pan,
17:30
I'm gonna put this in the oven
17:31
for an hour and 10 minutes at 325.
17:34
Now we told you that the pound cake is very versatile,
17:36
you do a lot of different things with them.
17:39
Well when we come back, we're going to show you
17:40
what we're gonna do with grilled plums on our pound cake.
17:43
Y'all come back.
17:44
- It sounds fabulous y'all.
17:47
(bright upbeat music) Up next, some dessert.
17:51
I so hope y'all are enjoying the show.
17:53
And if you do.
17:55
Be sure to like, subscribe in the notification
17:59
bell so you'll never miss a video.
18:02
And we'll be right back after the break.
18:07
18:09
I got Jamie down there on that end
18:10
and he's working on his grilled plums
18:13
to go on top of this wonderful cream cheese pound cake.
18:18
I'm gonna take these plums
18:19
and I'm gonna put a little bit of butter on them,
18:21
and put them on the grill. - Okey doke.
18:25
- And mom I'm just gonna leave this
18:26
on for a couple of minutes
18:27
just to blister em’- - Okay, okay.
18:32
- I'm ready to have some pound cake so--
18:34
- Okay. (laughing)
18:36
18:42
- Look how beautiful the cake is.
18:44
18:45
Y'all ready for a piece?
18:47
18:54
- Got our grilled plumps on here
18:56
with a little bit of fresh cream.
18:58
19:00
- Look at that incredible pound cake.
19:03
19:07
And look at those delicious plums.
19:11
- I'm known for my ex-Atlantan style too y'all.
19:13
19:14
Tell me what you think about the pound cake.
19:16
- Okay. (bright upbeat music)
19:20
- Oh, it's delicious. - It's out of this world, son.
19:23
This cake is insane.
19:27
Y'all I tell you what, there is not a boring day
19:31
in the life of Paula Deen.
19:33
I'm surrounded by so many colorful people.
19:35
- Like a peacock.
19:36
We work hard, we love hard and we play hard.
19:44
Hey, y'all, it's Paula Deen.
19:45
Now, if you enjoyed this video, be sure to like it
19:49
and click the subscribe button as well as the notification
19:53
bell to be alerted when I post a video.
19:57
Love and Best Dishes Y'all.

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