Up next in 10
In this episode of Paula’s Home Cooking, Paula’s whippin’ up some easy-to-make family recipes while Jamie and Bobby tag along to help!
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#pauladeen #fullepisodefriday
Wild Rice Salad - https://www.pauladeen.com/recipe/wild-rice-salad/
Chicken Casserole - https://www.pauladeen.com/recipe/south-of-the-border-chicken/
Green Chili Corn Muffins - https://www.pauladeen.com/recipe/green-chili-corn-muffins/
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and it's time
0:03
to gather everybody in the kitchen
0:05
because today I'm going to be fixing up
0:07
an easy family dinner. In fact, I've got
0:10
a surprise for you. Jamie and Bobby's
0:12
going to join me in the kitchen and
0:13
hopefully they going to help their old
0:15
mother out. And for starters, we're
0:17
going to be fixing a delicious wild rice
0:19
salad that I'm going to follow up with a
0:22
creamy Mexican chicken casserole. And we
0:25
can't have a casserole without some
0:27
yummy green chili corn muffins with just
0:30
the right spicy bite. And finally, at
0:32
our house, you know, a meal's just not
0:34
complete without a big old pot of fresh
0:36
green beans and new potatoes. You would
0:38
never believe that a veggie could be
0:40
this flavorful. So get the dinner bell
0:42
ringing, y'all, and gather around the
0:44
table cuz it's time for family dinner.
0:48
Is come on in here in the kitchen with
0:49
me today because it's all about family
0:52
meals. getting in the kitchen and and
0:56
making more memories and more delicious
0:58
meals. That's what we're doing today.
1:01
We're going to start with a delicious
1:03
wild rice salad. And Bobby, what are you
1:06
doing, son?
1:06
Well, I'm going to make the uh I'm going
1:08
to make the dressing for the salad.
1:09
Okay, great. Oh, you got a great jar.
1:12
All right. On today's salad, we're going
1:14
to use u the real deal. We're using real
1:20
wild rice. We're not using a mixture.
1:23
takes longer to cook. I mean,
1:24
it does. It takes longer to cook, but
1:26
it's worth the effort. Now, I've got a
1:29
pot boiling.
1:30
Let me help you. Is that hot?
1:32
Okay. No, it's all right. All right.
1:35
We're going to stir in our wild rice
1:37
into our boiling salted water. Then,
1:40
we're going to cut it down to simmer
1:42
after about 45 minutes to an hour. I've
1:45
got a pot of wild rice that's been
1:46
cooking and should be ready. I
1:49
have a spoon right here, Mom.
1:51
Okay.
1:53
Now, all you're going to need to do Oh,
1:55
all the water has absorbed, hadn't it?
1:58
So, we're not even going to have to
1:59
drain it.
2:00
So, Mom, does it matter? I poured the
2:01
oil in and I'm about to go ahead and put
2:03
in the white vinegar. Does it matter in
2:05
what order I I combine this?
2:07
For this dressing, son, it doesn't.
2:09
Okay.
2:10
Uh, a lot of times when you're making
2:12
oil and vinegars, you'll want to
2:14
incorporate your oil last, but with this
2:16
dressing, it does not matter. So you put
2:19
your celery seed in. You put your dry
2:21
mustard. White pepper.
2:22
Now you're going to put your white
2:23
pepper,
2:27
your papa,
2:29
your sugar,
2:33
your fresh garlic,
2:38
and last but not least, your fresh
2:42
grated Parmesan cheese. Doesn't it look
2:44
yummy?
2:44
It really does. And and when I shake
2:47
things in jars I'm unsure about sun,
2:50
I always There you go.
2:52
That's a neat little trick.
2:54
Yeah. But you can see it's still kind of
2:56
loose. But when I shake things like that
2:59
that I'm unsure of just to protect my
3:02
clothes and everybody else's clothes,
3:04
you know, I put a rag over it.
3:06
Got it.
3:06
So there you go. You can work on that.
3:09
And our wild rice is done. In case yours
3:11
is still got a little water in it, then
3:13
you'll just want to pour it into a
3:14
colander and drain it.
3:15
Okay.
3:16
And what have you got, son?
3:17
So, we've got just a chopped spring
3:19
onion.
3:20
Mhm.
3:21
And we've got some bell peppers, chopped
3:25
kind of medium.
3:26
Cherry tomatoes. My favorite. Cherry
3:28
grape tomatoes.
3:30
I love them.
3:31
I do too.
3:32
You know, these seem to have flavor like
3:34
all year round, unlike our summer
3:36
tomatoes. That
3:38
add some small English peas. Hard to
3:40
beat a a fine ripe tomato, but I love
3:42
the grape tomatoes.
3:43
They are delicious.
3:44
Artichoke carts.
3:45
And those have been marinated, right?
3:47
Those are not just the can. Wild rice is
3:51
really not even a rice. It's a It's a
3:53
form of grass. And the American native
3:55
Indians have been eating it hundreds and
3:58
hundreds of years.
3:59
Did not know that.
4:00
All right, Mom.
4:01
Yeah,
4:01
I got your dressing ready.
4:02
That's what we need.
4:03
Oh, good. You got something to put it
4:04
in.
4:05
I mean, I'm telling you, this is made.
4:06
Look how beautiful this is. could park a
4:08
piece of fish on top of it.
4:11
So beautiful. What are we going to do
4:12
with that dressing? You going to toss
4:14
that through here?
4:15
Well, we actually made enough dressing,
4:16
I think, for two batches of this. So,
4:19
we're just going to use half of this
4:21
dressing on it.
4:22
Okay.
4:22
And
4:24
this is one of my buddy Susan Green's
4:26
recipes. You know, every year she kind
4:28
of kicks off
4:29
Hey, Gertie.
4:30
Quail and dove season
4:33
by doing a dinner for all the hunters.
4:35
Hey, Gertie. And this is one of the
4:37
dishes that she serves them in. They
4:39
just love it.
4:41
Look how beautiful that is. Just
4:43
it is so pretty. Mom, what do you think
4:46
uh on this? Would you would you
4:47
refrigerate it or would you would to
4:49
serve it hot?
4:50
It's one of those things you can serve
4:52
this warm or cold.
4:54
It's really pretty.
4:55
These are toasted slivered almonds.
4:58
I love the crunch in them.
5:10
It's really good. Wow.
5:13
I love it.
5:14
Mhm.
5:15
And Jamie, you're right. This would be
5:16
perfect with a piece of fish.
5:18
Yeah. Or chicken. Chicken would be good.
5:20
M chicken.
5:23
That reminds me.
5:25
Why don't we do chicken next?
5:28
That wonderful Mexican chicken. Y'all
5:31
stick around cuz we're going to Mexico.
5:34
What do they do in Mexico?
5:44
[Music]
5:53
To me, family meals
5:57
is foods that suit all kind of
6:00
appetites. And I like choosing dishes
6:03
that are not hard to make. I like for
6:05
all members of the family, whether
6:07
they're good cooks or not, to be able to
6:09
get in the kitchen and help prepare
6:11
these dishes. So, that's what we're
6:13
doing today.
6:14
And next up is one of my favorites.
6:17
Mine, too. Well, you know, just behind
6:19
the candy food group, Mexican is Brook's
6:22
favorite. So, this is something that we
6:23
do at the house a lot. And it's kind of
6:24
simple, too. Mexican chicken.
6:26
All right. Now, we know what Janie
6:28
Dean's cooking up. But, let's find out
6:30
what Bobby Dean's cooking up.
6:32
I'm going to make green chili corn
6:34
muffins.
6:34
Uh, but I need a couple more items from
6:36
the pantry. So, why don't you get
6:37
started and I'll be right back.
6:38
That sounds great, son. Tell me what
6:40
you're going to start mixing over here,
6:42
son, for your Mexican chicken.
6:45
This is a cheddar cheese soup. Again, a
6:46
cheddar cheese soup. That's what we're
6:47
going to start with.
6:48
Okay. And what kind of soup was that
6:49
again?
6:50
It's cheddar cheese. Mom's cheese. It's
6:51
cheese. It's of the cheddar family.
6:53
I was just fun in you. I was just fun in
6:55
you.
6:56
These three things is the base of a lot
6:57
of recipes in your cookbook, I've seen.
7:00
Yeah.
7:01
And this is a cream of mushroom soup
7:05
and a cream of chicken. And another
7:07
thing that's always been a favorite
7:08
around our house that's so versatile is
7:10
a can of tomatoes.
7:13
And this dish is so easy that even my
7:17
grandchild could put together if I had
7:20
one.
7:22
Still practicing, Mom. Still practicing.
7:24
I don't want to hear about the
7:25
practicing. I want to hear about the
7:27
results.
7:28
All right. Now, we're going to start
7:29
with a casserole dish. And we're going
7:32
to start with two flour tortilla shells.
7:35
We're going to layer this. And then
7:37
we're going to layer the chicken.
7:38
And the sauce is gonna as we bake it,
7:41
it's going to run down over that
7:43
chicken.
7:43
I have I wouldn't
7:46
Let's put a little spray in here first.
7:47
Okay. Whatever you want to do
7:49
cuz those tortillas have a tendency to
7:51
dry out and if they ever suction to the
7:53
bottom and cook on there, you'll never
7:54
get that first layer off.
7:56
Okie do. All right. So, you ready for me
7:59
to put them down now?
8:00
And what all this is is a one whole bone
8:02
chicken. We've used the dark and the
8:04
white meat because uh all the juice, a
8:06
lot of flavors in the dark meat.
8:08
Oh, I love the dark meat. That's my
8:09
favorite. Chicken. Got a layer of
8:12
chicken and a layer of your sauce. All
8:14
right. So, two more tortilla shells.
8:17
It's just that simple. Well, son, how
8:19
about if I move you on over here and you
8:22
finish layering that. Now, you've I'm
8:25
sorry I stepped on your toe. We're going
8:28
to start with a tortilla shell and end
8:30
with a tortilla shell, right? and then
8:32
top it with cheese. Okay, Bobby, are you
8:34
ready, son?
8:34
I'm ready when you are.
8:35
Okay, so tell us about what you're
8:37
fixing to mix together.
8:38
Well, it's pretty basic. Uh just a
8:41
little cornmeal,
8:43
little salt, and a little baking powder.
8:45
And I'm going to mix these dry
8:46
ingredients.
8:47
Mhm. So, that's a plain cornmeal that
8:49
you're using. That's all it is. Plain.
8:51
You're adding bacon powder.
8:52
That's all. I'm going to stir together
8:54
the dry ingredients.
8:55
Just mix them up.
8:56
Now, Bobby, you've already added your
8:58
two eggs, right? Uh, you could have
9:01
beaten them and added them to the other
9:03
ingredients. It really doesn't matter,
9:05
does it? So,
9:05
no, it didn't matter to me.
9:07
No. Okay. Next, you're gonna add your
9:10
sour cream.
9:15
Thank you, mama.
9:16
You're welcome,
9:17
for helping me with my show.
9:20
You know, you don't want to over mix
9:22
this. I kind of just dump it all in and
9:25
just mix it at one time.
9:26
Okay. So, I'm going to go ahead and add
9:28
oil. It really doesn't matter the oil.
9:30
And this is just a vegetable oil that
9:32
we're using. Just just a standard oil
9:35
like you'd make a salad dressing with.
9:38
We're going to add our green chilies.
9:40
One can of green chilies.
9:41
Mhm. And you know those come in small
9:44
cans in the supermarket. And we're
9:46
adding a creamed corn. And we're using a
9:50
canned creamed corn. In fact, you know
9:52
what would really make this cornbread
9:54
delicious? Use fresh creamed corn. Am I
9:57
safe to go ahead and add the cheese to
9:58
this?
9:58
It's safe to add your cheese. You don't
9:59
want to do a bunch of stirring to this.
10:01
That's about a cup of
10:03
Yeah, that looks about like a cup of
10:05
cheese.
10:05
Just blend that in. And then I'll I'll
10:09
get our pan ready.
10:10
Okay.
10:11
You could use um a regular size, but the
10:15
little mini muffins. These are just
10:17
cute.
10:18
And this is pretty well mixed together.
10:20
Mom, I think that's ready to go.
10:22
I wouldn't I wouldn't mix another drop
10:24
to that. And I'll take this spoon for
10:27
you. And you just put a tablespoon of
10:29
batter
10:31
into our muffin tins.
10:36
You're going to fill every one of these
10:38
up. In fact, before it's over, son,
10:40
we're going to make three of these.
10:41
All right.
10:42
Cuz I know how you pop these down. I
10:44
know we are. Look, mom. And that looks
10:47
great, Jamie. So, now we're going to put
10:49
this in the oven. Everything's
10:51
thoroughly cooked in this. So, all you
10:54
have to do is really make sure it gets
10:55
hot and bubbly all the way through.
10:57
Probably bake it at 350, 325 for about
11:01
25 or 30 minutes.
11:05
Look at that.
11:07
All right, son. If you take those other
11:09
those corn muffins out that are ready.
11:11
Look at this Mexican chicken casserole.
11:15
Oh, the corn muffins look delicious.
11:20
I'm going to just pop those right out on
11:23
the counter.
11:27
Great time of day. Look at these
11:30
beautiful little corn muffins, y'all.
11:38
Is that too much for you, B?
11:40
It wasn't too much for mom.
11:43
Well,
11:43
I've got a whole muffin.
11:45
Which one is the health not in the
11:46
family? Look at that. M
11:51
I love them, y'all.
11:52
They're super yummy.
11:54
Mhm.
11:56
I love the way you ended with a tortilla
11:59
shell, Jamie, on top.
12:00
It's almost like a south of the border
12:02
chicken pot pie.
12:03
Mhm. It really is kind of, isn't it?
12:06
Look at that.
12:07
It's delicious.
12:09
The cheese and the tortillas perfect
12:11
with it.
12:12
Perfect combination.
12:15
M.
12:19
You know, there's nothing like being in
12:22
the kitchen with your family, making
12:24
wonderful memories. So, you know, thanks
12:27
for the memories, guys. Just making more
12:29
beautiful memories here with me. And
12:32
coming up, we're going to make even more
12:33
wonderful memories
12:35
cuz we going to be eating green beans
12:37
with new potatoes.
12:41
Wondering how long it take to get to a
12:42
tater.
12:50
[Music]
12:57
Welcome back, boys and girls. I hope
13:00
y'all got mamas and grandmas around the
13:02
TV with you because I'm fixing to share
13:04
a recipe that's so so special to my
13:08
family. We don't have a family meal that
13:10
you don't see these green beans and new
13:12
potatoes on the table, do you?
13:14
Say, are you cooking butter today?
13:16
Well, you know, I'm going to put some
13:18
butter in it.
13:18
And I know you can't cook those without
13:20
that.
13:21
No way. Now Jamie's snapping our green
13:23
beans. And Bobby, you're just cutting
13:26
the center out of the new potatoes,
13:28
aren't you? Right.
13:28
And there's really no reason why I do
13:31
them like this other than I just like
13:33
them. I think they're pretty. I love
13:35
showing the red skin and the white of
13:38
the potato. I'm going to get the
13:40
seasoning meat started for our green
13:42
beans. Now, I've got some extra bacon
13:45
grease around my kitchen. I always have
13:49
bacon grease in the kitchen. Now, I'm
13:51
going to fry up salt meat or salt pork
13:54
for our green beans. Now, you can use a
13:56
ham hawk. So, I'm going to fry these up
13:59
in our pan. It takes a minute for that
14:02
seasoning to cook out of that salt pork.
14:04
And that bacon grease is going to add
14:06
more flavor. It's a different kind of
14:09
pork from the salt pork. It's going to
14:11
add more flavor and it's going to give
14:14
our salt meat something to fry in.
14:16
Mhm.
14:16
All right. Now, I've fried that up
14:18
really nice. Now, what we're going to
14:21
do, and you washed all those green beans
14:23
before you snapped them, right? I did.
14:25
Just toss them over in there.
14:27
Oh, this is a lot of popping hot grease.
14:29
There'll be no tossing in this kitchen
14:31
today.
14:32
All right. Now, I'm doing this for a
14:35
reason. I want to sear those green beans
14:38
in that bacon fat and coat every one of
14:42
them before I add any any liquid at all.
14:45
So, what I'm going to do is I'm going to
14:47
toss some of this onion in there. Now, I
14:50
don't know that Grandma Paul put onion
14:52
in there, but I am. And I'm going to put
14:57
my house seasoning.
15:00
And then I'm going to add just a small
15:03
amount of chicken stock.
15:06
And then we're going to put the cover on
15:08
these green beans. And we're going to
15:10
cook them for about 30 minutes. And I
15:13
don't want to drown these green beans.
15:15
So, we're going to let these cook for 30
15:17
minutes. And then we're going to toss in
15:20
our potatoes. And we're going to see if
15:22
it needs a little bit more juice. And
15:24
we're going to finish adding the rest of
15:26
our chicken stock. We're going to let
15:27
those potatoes get done. And then we're
15:30
going to take that lid off and just let
15:32
any extra moisture in them evaporate.
15:35
Okay, Mom. All done with the potatoes.
15:37
Okay, that's great, son. I'm going to
15:40
just set those back there because
15:41
they're going in the pot of potatoes
15:43
back there. And in the meantime, I got
15:45
another pot that's already cooked. Now
15:49
Jamie, if you want to get out some
15:51
butter. I'm gonna
15:55
finish the pot off. I love just topping
15:58
those potatoes with fresh ground black
16:01
pepper.
16:04
Doesn't it look just divine?
16:06
They look like grandma Paul's.
16:08
They look just like them, don't they?
16:11
Maybe because she taught me how to make
16:13
them.
16:13
Maybe.
16:17
They're good. And I'm just going to just
16:19
top it with like about a half a stick of
16:22
butter because I just love the flavor of
16:25
the butter. And
16:27
do you?
16:31
Yes. I'm just going to let that simmer.
16:34
They smell so good.
16:36
And the thing is you you want your beans
16:39
to like sweat. You want to sweat out
16:42
that that moisture in them. But
16:46
everything is done
16:49
and it can sweat after we taste.
16:54
Here, I got us a spoon.
16:55
And look at the beautiful little new
16:56
potatoes. I just love the way they look.
17:01
So, you cook the beans and then you're
17:02
going to add the potatoes later.
17:04
Yeah. You cook the beans for about 30
17:06
minutes. You want your beans about half
17:08
done. And depending on the size of your
17:10
potato, it's going to take allow about
17:12
30 minutes for those. And um throw those
17:16
in your pot. And like I said, you'll
17:18
want to check your liquid, but do not
17:20
drown them. Are they good?
17:22
Mhm.
17:24
I'm going to get me a piece of that salt
17:26
pork.
17:27
I'm not going to complain about these.
17:31
M
17:38
this is just my favorite vegetable. You
17:40
know, some things never change and I
17:42
love it. Y'all y'all still love your
17:44
mommy's cooking and I so appreciate that
17:46
and love it. And you know, family meals
17:50
are not complete without a sweet ending.
17:53
And that's what I've got coming up next
17:54
for y'all. A butterscotch dip that's
17:58
delicious with fruit. So, I'll see y'all
18:01
back in just a second.
18:03
[Music]
18:09
[Music]
18:17
I want to share with y'all a quick tip
18:19
for a wonderful ending to any meal. I'm
18:22
going to make a tray of fresh fruit and
18:24
there'll be something for everybody on
18:26
that tray. and we're going to dip it in
18:28
a velvety, luscious butterscotch dip.
18:32
We've got two cans of sweetened
18:34
condensed milk, our butterscotch
18:37
morsels, and 2 tablebspoons of butter.
18:39
Now, to this we're going to add 2
18:42
tablebspoon of vinegar,
18:44
one tablespoon of cinnamon,
18:47
and one tablespoon of vanilla flavoring.
18:58
And we're just going to mix all that
19:00
together. It's just that simple. And now
19:04
I'm going to just pour that luscious dip
19:08
into a bowl.
19:11
And I'm going to surround it with
19:14
everybody's favorite fruits.
19:17
So what a way to end a fabulous meal.
19:20
You can please everybody.
19:26
Look at that.
19:30
It's kind of like eating a caramel
19:32
apple.
19:37
I want to thank y'all all so much for
19:40
letting my crazy family and I into your
19:42
home today. I hope that you'll enjoy
19:45
these recipes when you and your family
19:47
are all together hungry and wanting to
19:49
have a good time. I just can't imagine
19:51
anybody not liking the chicken
19:53
casserole.
19:54
I can't imagine anybody not liking us.
19:57
And oh, I can't.
19:59
So simple.
20:00
And the wild rice salad.
20:01
So versatile.
20:02
We don't do anything at our house
20:04
without the green beans and the new
20:05
potatoes. And of course, to go with
20:08
this, you got to have cornbread. And the
20:10
green chili cornbread is so good.
20:13
And the butterscotch dip I've been
20:15
feeding y'all for years.
20:16
Love it.
20:17
Isn't it just yummy?
20:18
Love it. From my family to y'alls, we
20:21
send y'all best dishes, hugs, and
20:24
kisses. From the deans to y'all.
#Food & Drink
#Hobbies & Leisure