Up next in 10
4 Easy Family Dinner Recipes - Bobby joins Paula to make an easy family meal recipe, including shell steaks, stuffed zucchini, and a whole lot more. Paula’s Best Dishes, Season 3, Episode 4.
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00:00 Intro
0:37 Spice-Rubbed Shell Steaks Recipe: https://www.pauladeen.com/recipe/spice-rubbed-shell-steaks/
5:03 Spinach Stuffed Zucchini Recipe: https://www.pauladeen.com/recipe/spinach-stuffed-zucchini/
14:19 Tomato and Mozzarella Tarts Recipe: https://www.pauladeen.com/recipe/tomato-and-mozzarella-tarts/
18:40 Paula’s Easy Watermelon Dessert Recipe: https://www.pauladeen.com/recipe/paulas-easy-watermelon-dessert/
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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
[Music]
0:00
today is all about family and my son
0:03
bobby is joining me in the kitchen
0:05
that's right starting with a delicious
0:08
bite-sized tomato and mozzarella tart
0:11
this is a super simple little appetizer
0:13
a loaded with flavor spinach stuffed
0:15
zucchini
0:16
[Music]
0:18
we're grilling up spiced rubbed shell
0:20
steaks
0:24
yeah an easy watermelon dessert with a
0:27
citrus twist this is a meal that the
0:29
whole family can enjoy y'all
0:35
so let's get this meal going bobby we're
0:38
making your recipe for grill spiced rub
0:40
shell steaks i'm just gonna brush our
0:43
grill with a little olive oil cause it's
0:45
getting hot i'm using it in there i see
0:47
it now i'm using our cast iron griddle
0:50
to cook these steaks inside now i've
0:52
busted i busted a a garlic clove a honey
0:55
you're just gonna rub that rubbing it
0:56
down now what kind of steaks are these
0:58
it's a shell steak it's real tender and
1:00
it comes from the short loin
1:02
from the short lawn
1:04
somewhere right about there
1:06
so
1:08
well it looks delicious it does look
1:09
good these are really big steaks too and
1:12
while you're rubbing our meat with
1:14
garlic i'm gonna start putting together
1:16
our rub it's real real and to make our
1:18
rub yeah it's so simple i'm gonna use
1:21
two teaspoons of dry mustard
1:24
one and a half teaspoons of dried
1:26
oregano so i have switched to the half
1:29
teaspoon
1:31
and i'm gonna use one teaspoon
1:34
of chili powder
1:36
it'll give it some nice flavor
1:39
and to that i'm going to add a little
1:41
salt
1:44
a little fresh ground pepper
1:47
so just that quickly we've got our rub
1:49
together
1:50
and you can really make them up out of
1:52
any of your dry spices and herbs that
1:55
you got in your cabinet and i've done
1:57
that i've i've experimented a little bit
1:58
at my house with some different rubs for
2:00
for ribs and things like that
2:02
yeah let me just pat down this rub on
2:05
there and i'm gonna put the rubber you
2:07
want me to flip it for you no honey
2:09
that's all right i've already got my
2:10
hands all over this meat so those are
2:12
beautiful steaks aren't they beautiful
2:15
[Music]
2:21
all um we are going to need a side dish
2:24
to go with this beautiful shell steak
2:26
you got going
2:28
here and i'm going to wash my hands i
2:31
love it when i have the opportunity to
2:33
get in here in the kitchen with my
2:36
family and we always have a good time
2:39
and i usually and i usually learn
2:40
something when i'm here too i like that
2:42
you do you know and i learn things from
2:44
you too really yes i do yeah
2:47
how not
2:48
no
2:49
no no no now we're gonna cook these
2:51
y'all about six or seven minutes per
2:54
side right and with a good steak flip it
2:56
one time one time and we like ours like
3:00
medium rare
3:02
or medium we like ours maybe i like a
3:05
little more medium
3:06
one more medium like hours medium rare
3:09
let's get some veggie going you wanna
3:10
okay son you want to get over here and
3:13
and because this is another one of your
3:15
recipes it is i'll get the pot going
3:17
okay we're gonna slice up some fennel
3:20
just taking the tops off those and we're
3:24
gonna
3:24
do some red bell pepper it's got a
3:27
really nice melter
3:29
oh i love it it smells just like
3:31
licorice
3:32
it does that's exactly what it smells
3:34
like all right so i'm gonna slice us up
3:36
some red bell pepper okay you know i
3:39
love the red bobby because first of all
3:41
they add a lot of color but they're much
3:43
sweeter than a green bell pepper
3:46
all right so let's get us a little olive
3:48
oil in your pan
3:52
[Music]
3:54
so in goes our red bell pepper
3:56
and you always want to hold your bell
3:58
pepper
4:00
no no it just reminds me you slice in
4:02
those bell peppers i learned back in the
4:04
in the bag lady days my mom taught me
4:06
not to throw away anything except for
4:07
that stem and just those seeds
4:10
you know i would see people working in
4:12
the kitchen and they take their own way
4:14
the whole time just cut off that whole
4:15
top with a inch a little pepperoni and i
4:17
would go back and say is you crazy yeah
4:20
and i learned from that
4:22
but you'll want to make sure that the
4:25
the
4:26
skin side
4:27
is down on your cutting board because if
4:30
you're working with a dull knife
4:31
it can slip and you can really cut
4:33
yourself so easily
4:36
in goes the fennel and onion
4:38
all right so we're gonna toss this
4:40
around
4:41
those flavors are going to be so good
4:44
y'all
4:45
with that
4:46
yes i smell them son
4:48
all right now i'm going to put just a
4:50
little bit
4:52
of salt and pepper
4:53
on our veggies we got some nice scents
4:55
going in yes we do
4:58
so let's come on down here
5:00
and we're gonna get our zucchini squash
5:02
ready for a delicious spinach stuffed
5:06
zucchini so all we're gonna do is cut
5:08
these completely into sun if you would
5:12
just start brushing those with olive oil
5:16
and then we will just put them on our
5:18
baking sheet
5:20
and we're going to put these in the oven
5:22
about 400 degrees
5:24
and we're gonna let them bake for 15
5:27
minutes
5:28
or until they're tender because we are
5:31
gonna
5:32
pull these out let me put a little salt
5:35
on them
5:36
just a little seasoning and then just
5:38
place those cut side down bobby this is
5:41
a great this is a great i know that you
5:43
like uh
5:44
baked potatoes very much and you pass
5:46
that on to me i do too but this is a
5:48
nice substitute for eating a baked
5:49
potato yes it is bobby is truly my son
5:52
y'all
5:53
uh he'll go out and order a salad with a
5:56
side of french fries
5:59
okay i'm gonna go ahead and put the
6:00
zucchini in the oven because it's about
6:01
that time
6:02
[Music]
6:03
let me check these steaks son
6:06
oh
6:07
a dogus yeah that's what i'm talking
6:10
about oh doggy doggy
6:14
look at that y'all
6:16
that dry rub has crusted over
6:19
on that steak giving it almost a charred
6:22
blackened look
6:24
it is gonna be delicious that's so good
6:27
i'm so lucky you my family well you know
6:29
what i'm lucky you're mine
6:31
y'all stick around cause we're gonna be
6:33
right back in this kitchen
6:35
with family and we're cooking
6:38
steaks y'all yes we're gonna be
6:41
finishing up the filling for your savory
6:43
spinach stuffed zucchini pretty good huh
6:48
we make the ultimate appetizer and it's
6:51
one of those things that people will
6:52
think you went to a lot more trouble
6:54
than you actually did and a light and
6:56
refreshing dessert to top our meal off
6:59
i adore watermelon y'all
7:03
i so hope y'all are enjoying the show
7:06
and if you do be sure to click like
7:09
subscribe and the notification bell
7:12
so you'll never miss a video and we'll
7:15
be right back after the break
7:20
so bobby i say the steaks are ready i
7:22
know which one's yours which one this
7:24
one
7:26
all right put them up here
7:28
on this platter and we'll just kind of
7:31
cover them up i think mine might have
7:33
just a minute more left to go you think
7:35
so i think it might
7:37
not long
7:39
[Music]
7:41
you gonna eat them both
7:43
if i have to
7:44
all right why don't you take our squash
7:47
out i've got us some things that we're
7:49
going to need to stuff
7:51
our zucchini with i'm going to be using
7:54
a 10 ounce package of thawed spinach and
7:59
these contain a lot of water y'all
8:02
so there's a couple of ways you can do
8:04
it you can stick it down in a colander
8:06
and press it
8:09
or you can just squeeze it with your
8:10
hands like i've just done
8:13
all right son is your steak ready now
8:15
yeah that was enough for me i just like
8:17
mine just a little a little more done
8:18
than yours i know it
8:20
all right so come on over here son
8:23
and if you'd be dicing us up some onion
8:27
and while you do that bobby i'm gonna
8:29
melt some butter in this pan
8:33
i'm gonna get us up a couple of
8:34
tablespoons of basil i'm just gonna
8:37
slice this up
8:39
and i'm gonna put it over into our
8:41
vegetable show
8:43
this is similar to a twice baked potato
8:45
right but it's done with a zucchini yeah
8:46
i mean it's kind of like a we're gonna
8:48
take everything out of the zucchini
8:50
reconfigure it so to speak and put it
8:52
back in yeah
8:54
all right now i'm gonna just put this
8:57
in this bowl get it off the stove
9:00
so now we can focus on the filling for
9:02
the zucchini so in goes our onion
9:05
but i i finished that up for you want me
9:07
to be scooping out the insides of these
9:09
zucchini that'd be great son
9:12
there's nothing bobby that makes me
9:14
happier than being here in my kitchen
9:17
and
9:17
seeing those wonderful afternoon storms
9:20
roll in you got a great view of them all
9:23
right so my onions are becoming
9:26
kind of transparent
9:29
so what i'm gonna do now y'all is i'm
9:32
gonna add one cup of a chicken flavored
9:36
stuffing
9:38
mix and you can buy this
9:41
at your grocery store
9:43
and this is going to be like our bread
9:46
crumbs but they're going to be flavored
9:48
so this is gonna give it even a little
9:51
bit more flavoring than just a regular
9:54
breadcrumb would
9:56
all right i'm gonna toss in our spinach
9:59
now i'm gonna add
10:00
about a half a cup of sour cream i'm
10:04
just gonna eyeball this about a half a
10:06
cup
10:07
i think i've just about got all these
10:09
zucchinis pulled out okay well i'm ready
10:11
for them toss them down here in my pot
10:16
now i'm gonna add about a cup of sharp
10:19
cheddar cheese right in here i don't
10:20
know yeah son just do anything to this
10:22
at all not a thing
10:25
just pour it on in there
10:27
all right
10:29
all i have to do bobby is mix that up
10:32
and we're going to stuff it back into
10:34
our zucchini shells okay
10:38
and then we're going to run them back in
10:39
the oven and while you're over there you
10:41
might want to lower the temperature on
10:42
that oven okay because we baked them off
10:44
at 400 degrees
10:46
but now we're gonna re-bake em at 350
10:50
sun so
10:52
got it and i'm gonna give this a little
10:53
taste because i have no
10:56
salt or anything in it
10:58
yet smells really really good um it's
11:02
just gonna need a tiny pinch of salt i'm
11:04
gonna go ahead and bring over the
11:05
zucchini shells and i hope you don't get
11:07
in cody's way
11:09
i know i'm excuse me cody cody's run
11:12
along back here he can be the biggest
11:14
i've seen him be assisted he is
11:18
petrified i've seen him i think he's
11:20
like i think that's why he's over here
11:22
right now oh that's exactly why he's
11:24
here he'll come find me and cower by me
11:28
all right bobby i'm gonna start filling
11:30
these shells up well i just can't resist
11:33
i want you to taste it reach over there
11:35
where you can
11:36
get to it
11:39
pretty good huh
11:41
[Music]
11:50
you only gonna find that chicken
11:52
flavored stuffing mix y'all
11:55
really gonna kind of pop that up i'm
11:58
gonna fill that up all right back in the
12:01
oven for
12:02
10 minutes 3 50.
12:05
and we're getting very very close to
12:08
this family pulling this meal together
12:10
yeah that's good
12:12
bobby and i get to making a fast and
12:15
simple appetizer and they're gonna be
12:17
crusty and yummy and cheesy
12:21
and bobby just can't keep his hands off
12:23
our spiced rub steak you are serious
12:26
about that steak aren't you
12:28
it's delicious we top our lime and
12:30
ginger dress watermelon with an
12:32
unexpected ingredient this is a bomb
12:37
i hope y'all are enjoying the show and i
12:39
want to hear from you tell me what
12:42
recipes or videos you'd like to see me
12:44
make by just leaving a short comment
12:46
below
12:47
now let's get back to the show y'all
12:53
all right it's time to taste bobby yep
12:55
let me get the zucchini out okay now you
12:58
you go ahead and pick out the steak that
13:00
you want i did that a long time ago oh
13:03
our zucchinis look
13:04
good
13:06
i love me some meat i do too well this
13:09
is yours right here okay
13:11
[Music]
13:14
gonna put us a little vegetables on
13:18
beautiful
13:20
that wonderful fennel and basil
13:23
[Applause]
13:24
all right and here comes the zucchini
13:26
yeah
13:27
here comes the snack over here your
13:29
steak is cooked perfectly for you
13:32
turn that around so everybody can see it
13:35
look at that that's just the way you
13:38
learn how i like it well i'm gonna try
13:40
mine
13:45
that's right
13:46
i love meat that's right
13:49
god that's good
13:51
[Music]
13:53
you know bobby i might like the zucchini
13:56
as good as i do the steak son i love
13:58
zucchini
14:01
well the steak it's a great cut of steak
14:03
yeah it is and how about that crust but
14:05
the rubbish
14:07
is what makes it
14:08
[Music]
14:10
well bobby i see you got some more
14:12
things out guys i don't want to show you
14:14
my mouth i'm
14:17
before we move on to the appetizers
14:19
we're getting ready to make bite-sized
14:21
tomato and mozzarella tarts
14:23
i see you've got puff pastry down there
14:25
mm-hmm
14:29
go see what i got
14:30
you can cook it if you want to
14:34
i think i'm going to have a hard time
14:35
getting bobby away from his steak so
14:37
y'all come on
14:38
even though it's his recipe i'll start
14:40
without him
14:42
in that delicious yummy do yourself a
14:45
favor and go cook these steaks
14:48
the zucchini y'all was so good
14:52
bobby i remember and place it in place
14:54
with a baked potato any time oh yeah you
14:56
know all right so we're going to take
14:58
our puff pastry
15:00
and i'm going to rub it with a little
15:02
flower so i can handle it a little bit
15:04
easier now this has been thawed out so
15:06
that i can cut out circles with my
15:08
biscuit cutter all right this is a super
15:10
simple little appetizer okay
15:13
all right it's like we're kind of doing
15:14
it backwards aren't we we yeah we are
15:16
off and leaving me i'm having a hard
15:18
time leaving my steak come show you all
15:19
right
15:21
we're down here making appetizers
15:23
with just a frozen little puff pastry
15:25
i'm gonna prick the tops of this pastry
15:27
a little bit you know there's a lot of
15:28
convenience foods out there y'all that
15:30
is not worth a
15:33
tinker's flip but this is but puff
15:36
pastry is one of those convenience foods
15:39
that is so so good only takes a few
15:41
minutes to cook uh-huh so we're taking
15:44
and it's one of those things that people
15:45
will think you went to a lot more
15:47
trouble a lot of trouble
15:55
all right so we've got some parmesan
15:57
cheese here yep just grate a little bit
15:59
of it and we're going to sprinkle that
16:00
right on right on top of these tarts got
16:02
the oven on 400 five minutes
16:05
okay that's great i don't do mine that
16:07
way
16:09
but that's all right well
16:11
i'm doing mine that way that's right
16:14
cause this is your recipe sonny boy
16:16
i'm doing mine that way
16:19
cause i
16:22
i'm gonna eat my steak
16:23
[Music]
16:25
if you ain't careful i'm gonna eat your
16:27
steak too you are serious about that
16:29
steak aren't you
16:30
it's delicious i'm slicing your tomatoes
16:34
these tomatoes are beautiful
16:37
okay bobby that puff pastry should be
16:39
ready i got your cheese grated i'm
16:41
fixing to squish your mozzarella all
16:43
right you can just fit that pan right
16:45
there son all right stuff
16:47
cody let me know if i'm in your way
16:51
and bobby you just reach over here son
16:53
and get what you need
16:55
okay and you put these together the way
16:57
you choose to i think i would start
16:59
right here
17:01
okay geez i've done many a party with
17:04
some form of tomato sandwich
17:07
tomato chard
17:08
always a big hit too i do it a little
17:11
bit differently bobby i put mine right
17:14
on the raw dough
17:15
brush them with a little olive oil and
17:17
put it right on the raw dough and some
17:19
basil aren't you ready for your base
17:21
go tear those leaves maybe in half and
17:23
we'll put like a half a leaf on okay
17:24
there you go
17:26
these tomato rings are just about the
17:28
same size as our puff pastry
17:29
a little bit of salt to bring out those
17:33
flavors
17:34
and the acid in that tomato
17:37
a little bit of mozzarella right on top
17:38
of each okay pastry
17:41
oh this is good you see where this is
17:43
headed don't you i sure do son
17:47
that's it okay
17:48
so we're gonna put them back in the oven
17:50
we're gonna let them bake for 10 minutes
17:52
at 350 degrees
17:55
and they're gonna be crusty and yummy
17:58
and cheesy we create dessert bursting
18:02
with flavor the dressing is delicious
18:04
isn't it
18:05
[Music]
18:06
i so hope y'all are enjoying the show
18:09
and if you do
18:11
be sure to click like subscribe and the
18:14
notification bell
18:15
so you'll never miss a video and we'll
18:18
be right back after the break
18:21
[Music]
18:23
bobby see about you tomato tarts perfect
18:26
they are good they're perfect all right
18:28
now i'm cutting us up some watermelon i
18:31
love some watermelon so if you get down
18:33
here son after you get us a few of those
18:36
plated i'm gonna just put a little bit
18:38
come down here and mix up our dressing
18:41
it's a sweet and tart lime and ginger
18:44
dressing that we're gonna drizzle over a
18:46
watermelon it's a fourth of a cup of
18:49
pineapple juice a fourth of a cup of
18:52
honey and a fourth of a cup of lime
18:55
juice now bobby let me show you our
18:58
secret ingredient
19:00
i've got some salt
19:02
out here and look at this beautiful salt
19:05
y'all it's a hand processed sea salt
19:09
that comes from brittany france
19:12
beautiful salt
19:14
and i like salt on my watermelon this is
19:17
a juicy lime i got a quarter cup out of
19:19
it so there's a watermelon
19:22
all right so i got the pineapple juice
19:24
the honey
19:25
and quarter cup of lime going in all we
19:27
need now is a teaspoon and a half of
19:30
ginger yeah cause that's pretty we're
19:32
gonna use our whisk to break down that
19:35
ginger
19:37
i'm just gonna kind of drizzle it over a
19:40
watermelon
19:42
and then we're gonna take that wonderful
19:46
salt from france
19:49
and
19:50
sprinkle on top of it
19:53
look how coarse that is i like that
19:57
you like it i do
19:59
be careful don't get it too salty
20:02
you and dad had me eating salt on
20:04
watermelons and
20:05
we shoot all that all the uh fruits that
20:07
we used to eat cantaloupes and honeydews
20:09
and everything pretty good with a little
20:11
salt on
20:12
i like salt and pepper on my cantaloupe
20:16
there you go sonny boy grab those tomato
20:18
tarts bobby
20:22
loving tart
20:24
love a tart
20:25
[Music]
20:27
i love the mozzarella
20:29
[Music]
20:31
all right
20:33
i'm gonna dive in
20:36
is it good
20:38
i adore watermelon y'all do tuba
20:41
i remember as a little bitty kid when we
20:43
lived at riverbean wow that is good
20:45
mm-hmm and trina and i would just be
20:48
under foot and in the adults way while
20:50
they were trying to run that restaurant
20:52
and they would cut us a great big old
20:54
watermelon and trina and i would sit out
20:57
there and do a number on that watermelon
20:59
and they missed it a little bit we would
21:01
stay out of their hair
21:04
love that sea salt
21:06
that's great the dressing is delicious
21:09
isn't it it works real real well with
21:11
watermelon and that like i said that
21:13
salt that's all hidden the salt is the
21:15
bomb you can buy this at specialty
21:17
grocery stores bobby it's hard to
21:19
believe that you and i just stuff slam
21:22
fool
21:24
we've had such a good time today because
21:26
we are family
21:31
hey y'all it's paula dean now if y'all
21:34
enjoyed this week's full episode friday
21:37
be sure to like it and click the
21:39
subscribe button as well as the
21:42
notification bell to be alerted when i
21:45
post a video
21:47
love and best dishes friends
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