Up next in 10
It's Jaime and Brooke's first wedding anniversary and Paula's putting together some dishes for the occasion!
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#pauladeen #blastfromthepast
Deviled Eggs - https://www.pauladeen.com/recipe/traditional-southern-deviled-eggs/
Mini Onion Quiche - https://www.pauladeen.com/recipe/mini-onion-quiches/
Asian Chicken Orzo Salad - https://www.pauladeen.com/recipe/asian-chicken-and-orzo-salad/
Lemon tarts - https://www.pauladeen.com/recipe/lemon-tarts/
For more great recipes check out https://www.pauladeen.com
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and I'm so
0:03
excited to be with y'all today because
0:06
it's the first wedding anniversary of my
0:09
son Jamie and his wife Brooke. So, I've
0:12
decided to share with y'all some private
0:15
home movies that no one outside the
0:18
family has ever seen before. To
0:20
celebrate the kids special day, I think
0:23
I want to put together some of their
0:24
favorite finger foods. And then we're
0:27
going to head outside and we're going to
0:29
celebrate with a carton anniversary. I'm
0:32
going to be starting off with one of
0:34
Brooke's favorites, deileled eggs. And
0:37
y'all, I'm going to stuff one with
0:38
shrimp and the other goat cheese. And in
0:42
the oven, I'm going to be cooking up
0:43
some savory mini onion kiches, which are
0:47
just divine. And then we're going to
0:50
freshen it up with an Asian chicken orzo
0:52
salad. So y'all don't go away cuz you
0:55
absolutely do not want to miss this
0:58
celebration.
1:28
[Music]
1:30
So, let's come on in and get started.
1:34
My children love the recipe that I'm
1:37
fixing to make. I'm going to be making
1:38
deled eggs today, but I'm going to give
1:40
them a little twist. The first egg that
1:43
I'm going to make is a goat cheese deled
1:45
egg. We're going to start by cutting our
1:48
eggs horizontally.
1:50
And we'll want to keep our knife clean
1:55
so that we won't get yolks
1:58
on our whites.
2:01
My children
2:04
just love deiled eggs and I think
2:07
they're going to like these. Now, we're
2:09
just going to pop out our yolks into the
2:12
bowl.
2:13
When you're boiling your eggs, you'll
2:15
want to make sure that you salt the
2:17
water. And I really salt it pretty
2:19
heavy, but uh that'll make it so much
2:23
easier when you go to take your shell
2:25
off. All right. Now, to our yolks, we're
2:29
going to add 3 tablespoon of goat
2:32
cheese.
2:36
We're going to add a couple of
2:37
tablespoons of finely chopped celery.
2:43
Okay. We're going to add three
2:45
tablespoons of mayonnaise.
2:48
And we're going to add a couple of
2:50
tablespoons of chutney. You can find
2:53
this in your grocery store.
2:57
All right. Now, I'm going to add the
2:59
final ingredient. And that's a couple of
3:02
tablespoons of chopped pecans. So, we're
3:05
just going to mix these together.
3:08
This is a real interesting combination.
3:12
Everybody loves deiled eggs. I mean, we
3:14
don't have a picnic without them. Now,
3:17
we're just going to take our eggs.
3:20
And I'm going to lay my egg down. And if
3:23
you want to, you could use a piping bag
3:27
and pipe these in. But I think they're
3:29
pretty just kind of piled up high and
3:31
stuffed in there. You know, it just
3:34
gives it a really homemade look.
3:38
All right. Now, we're just gonna come
3:39
over here,
3:41
put them on our plate.
3:47
You know, I've got some dishes in my
3:50
cabinet that are actually meant to hold
3:53
devil eggs,
3:56
but I couldn't find it this morning, so
3:58
I'm going to do it this way. But they
4:00
may roll around on us. All right. Now,
4:02
for garnish, I'm just going to sprinkle
4:04
these with additional pecans.
4:09
Okay. And now I'm just going to take a
4:12
little piece of parsley
4:18
and just kind of stick in each egg. This
4:21
is a flat leaf parsley that I'm using.
4:25
And so the the leaves are a little bit
4:28
bigger than that of a curly parsley.
4:33
All right. Now, the next egg I'm going
4:35
to make is a seafood egg. Okay, I've got
4:40
my eggs sliced, my yolks in my bowl.
4:43
Now, to my yolks, I'm going to add two
4:45
teaspoon of Dijon mustard,
4:49
which is a normal ingredient for a
4:52
regular deileled egg. All right, I'm
4:55
going to add a third of a cup of diced
4:57
shrimp. And I'm going to add two
5:00
tablespoons of mayonnaise.
5:03
and two tablespoons of sour cream.
5:08
And I'm going to add a teaspoon of fresh
5:11
lemon juice. That'll give that shrimp a
5:15
nice flavor.
5:17
And to finish it off, I'm going to add a
5:20
little salt and a little fresh ground
5:23
pepper.
5:28
All right. Right. So, I just want to
5:29
make sure my yolks are mashed up real,
5:32
real good. But you can see that's a nice
5:36
consistency. The one thing that you
5:38
don't want to do when you're making
5:39
deled eggs is put too much wet
5:41
ingredient in it, like mayonnaise or
5:43
sour cream, because you don't want the
5:45
filling to run out of your eggs. Now,
5:48
once again, you could pipe, but this
5:51
just gives a nice handmade look.
5:57
Okay, this one doesn't have as much
5:59
ingredients as the goat cheese deileled
6:01
eggs. I'm going to take a few extra
6:05
shrimp that I had.
6:08
Just going to kind of curl them up.
6:11
And that's going to give it a nice
6:13
little taste of shrimp. All right, I'm
6:16
going to just put a teeny tiny sprig
6:20
of deal on each egg. Just enough to give
6:24
it
6:26
a little of that wonderful deal flavor.
6:29
Not a whole bunch, but just a little
6:31
bit.
6:33
Okay, I'm going to gently pick this up
6:34
so that my eggs won't go rolling
6:38
everywhere.
6:43
While I finish loading the plate up with
6:46
our eggs, why don't y'all take a quick
6:48
break? And when you come back, I'm going
6:51
to have some more neat finger foods for
6:54
you. And these are some of our private
6:56
home movies of Brooke and Jamie's
6:57
wedding that no one has seen before.
7:04
[Music]
7:09
Welcome back, y'all. Isn't that footage
7:11
of Jamie and Brook's wedding just
7:13
wonderful? And what is a better way to
7:16
celebrate their first anniversary than
7:18
with delicious finger foods? And I'm
7:21
starting on our next dish. We are making
7:24
an onion kiche. I'm going to make them
7:27
in little miniature pans today because
7:29
we're celebrating Jamie and Brook's
7:31
wedding anniversary. So, I want
7:33
everything bite-size and just the
7:36
perfect finger food. And I'm going to
7:39
melt two tablespoons of butter. And I'm
7:42
going to add one cup of chopped green
7:45
onion tops. And I'm going to just sauté
7:48
those in that butter. Not until brown,
7:51
but just kind of soft, almost tender.
7:55
Now, while these are sautéing, I'm going
7:58
to move over here and show you how I
8:02
make the crust. Now, I'm going to take
8:05
uh a handful of salted crackers and I'm
8:09
going to crush those up. I should wind
8:11
up with about 34 of a cup of crumbs.
8:16
And in my bowl, I have four tablespoons
8:19
of melted butter. And I'm just going to
8:21
pour the crumbs into that. And we're
8:24
going to just mix those up. They're
8:27
going to make just the perfect crust.
8:32
I'm going to give it a quick spray
8:35
so they'll be easy for me to get out
8:37
without tearing them up.
8:47
All right. So, just a few crumbs.
8:52
All right. So, we're just going to
8:53
divide this among our little muffin
8:57
tins.
9:08
Okay, now I'm just going to come back
9:10
and press these in the bottom of the
9:13
pan. All right. In fact, I wish I could
9:16
come up with a little tool to mash this
9:18
down. I bet a shot glass would
9:24
I bet a shot glass would fit it
9:27
perfectly.
9:28
Let's see.
9:30
Yeah,
9:32
I knew there was something in this
9:34
kitchen that would
9:36
make that a little bit easier. Oh, it's
9:38
working nicely.
9:42
All right. Now, we're going to take two
9:44
eggs.
9:50
All right. Now, to our two eggs, I'm
9:53
going to add one cup of grated Swiss
9:56
cheese.
9:59
I'm going to add a little salt,
10:03
a little fresh ground black pepper.
10:10
I'm going to kind of give those eggs
10:11
just a little beat. And now I'm going to
10:14
add one cup of milk.
10:21
The Swiss is better in here than like a
10:24
cheddar or an American. The Swiss just
10:27
gives it
10:29
a nice little
10:31
pungent flavor. I'm going to take our
10:34
green onions and I'm going to divide
10:36
them evenly
10:39
among our crust.
10:47
And it if it is Vida season and you can
10:51
use those, you know, they won't give you
10:53
the pretty color that a green onion
10:55
will, but you can always add a little
10:59
green onion tops to the vida.
11:04
All I'm doing now is taking our filling
11:08
and filling our cups.
11:10
Brooke was so beautiful. She looked she
11:14
looked like a princess. She was prettier
11:16
than any movie star I've ever seen. And
11:20
her bridesmaids, oh my goodness, they
11:23
were
11:25
equally as beautiful and precious. And
11:28
one time I looked over there at the
11:29
chocolate fountain and all you could see
11:32
was this beautiful white dress
11:35
surrounded by a bunch of mango colored
11:37
dresses and those were her bridesmaids.
11:40
And I told those girls when I saw them,
11:44
I said, "Y'all are pure lickable. Y'all
11:47
are the prettiest things I think I've
11:49
ever seen." And all the girls had just
11:52
this gorgeous golden tan
11:56
and that shrimpy mango color of their
11:59
dresses. They were just precious.
12:03
All gathered around that chocolate
12:05
fountain.
12:07
Oh. So anyway, I could tell story after
12:09
story, but we got to get all this food
12:11
cooked because they'll be here before I
12:13
know it. All right, so I'm going to put
12:15
our little pies in a 300°ree oven, and
12:18
I'm going to let these bake for about 15
12:20
or 20 minutes. And in they go.
12:30
So, while we're on a break, I'm going to
12:33
be getting the ingredients ready for our
12:36
wonderful Asian chicken orzo salad. And
12:38
here are a few more neverbeforeseen home
12:41
movie clips of Jamie and Brook's
12:43
wedding.
12:45
[Music]
12:55
Hey, welcome back y'all. How did you
12:57
like those home movies? Aren't those
13:00
kids just as cute as can be? All right,
13:03
y'all. Our onion keys are ready. Oh my
13:05
goodness. They're just popped up real
13:08
real high. Look how pretty those are.
13:11
Aren't those just great? I hope they
13:13
don't fall too much. All right, so those
13:18
are taken care of. I'm going to let
13:21
those cool. And next, we're going to put
13:23
together our Asian chicken and orzo
13:26
salad. And we're going to start by
13:29
dropping in one pack of sugar snap peas.
13:33
Now, these are not going to take but
13:35
just a second.
13:37
So, we're going to let those just cook
13:39
for a couple of minutes. And I've got
13:42
our orzo ready. Uh it had to cook for
13:45
about 8 to 10 minutes. And now I'm just
13:48
going to prop this up on the pot and let
13:51
that drain for a second.
13:54
All right. And I'm going to transfer
13:55
this to our mixing bowl.
14:02
I love orzo. It looks like rice,
14:07
but it tastes like pasta because it is
14:10
pasta.
14:13
Okay. So, there we go. I'm going to add
14:16
three cups of diced chicken
14:21
that has been picked free of bone and
14:23
skin.
14:26
I'm going to add a half a cup of toasted
14:29
almonds
14:32
and those are going to give it a nice
14:34
crunch along with one cup of diced water
14:38
chestnuts. That's also going to give it
14:41
a nice crunch. kind of reminds me of
14:43
sugar cane only it's not sweet. And I'm
14:46
going to add one diced red bell pepper.
14:52
All right, let's see. Our sugar snap
14:54
should be ready. So, I'm going to come
14:56
over here
14:58
and let those drain.
15:03
I love these big old fat peas, but I'm
15:06
going to toss these in last. I'm going
15:08
to let them cool and toss these in last
15:11
because I don't want them to to tear up.
15:15
And I'm going to move this over here.
15:17
And now I'm going to mix together our
15:18
dressing. And our dressing is one half
15:22
of a cup
15:25
of vegetable oil,
15:28
two tablespoons of soy sauce,
15:34
3 tablespoons of rice wine vinegar,
15:39
and two teaspoons of hoan sauce.
15:44
So, this is going to have a real
15:46
oriental
15:48
flavor to it.
15:53
All right. Now, I'm going to just take
15:55
my whisk and just whisk those
15:58
ingredients together
16:01
and put that to the side. And I've got a
16:05
few
16:08
spring onions or green onions.
16:11
And I'm just going to slice these.
16:15
And these are going to add that little
16:17
extra flavor and punch that our salad's
16:20
going to need.
16:29
Into the bowl. That goes.
16:35
All right. I'm going to get it up here
16:36
close to me again. Now I'm going to add
16:38
a little salt.
16:41
A little fresh ground pepper.
16:48
And now in with our
16:51
our dressing that we've made for it.
16:55
Just going to drizzle that over it
17:02
and then toss it together. You can see
17:05
the steam coming up from my orzo.
17:09
Doesn't that look good?
17:13
And smells even better. All right. Now,
17:16
I'm going to fold in our sugar snap
17:19
peas. And I'm going to give it one final
17:22
quick drain cuz like I said, I don't
17:24
want any water in this
17:28
to dilute those flavors. How pretty is
17:31
this? All right, I'm going to take a
17:33
quick break, y'all, because we're not
17:35
through with this meal yet. I'm going to
17:37
mix up a dessert and I'm waiting for
17:39
Jamie and Brooke to walk in the door any
17:41
minute. May even have some more home
17:43
movies out there for you to see. So,
17:45
I'll see y'all back in a minute.
17:48
[Music]
17:53
Now, there's going to be a lot of sweet
17:55
feelings today at our party, but that's
17:58
not enough. We've got to have a sweet
18:00
dish. So, I'm going to show you one that
18:02
won't break the cook's back. I've beaten
18:05
four eggs. I'm going to take 2/3 of a
18:08
cup of fresh lemon juice, two
18:10
tablespoons of sour cream, a half a cup
18:14
of confectionary sugar, and I went to
18:18
the grocery store and picked up some
18:21
frozen mini tart shells.
18:25
All right, just whisk those four
18:26
ingredients together. I'm going to pour
18:29
them back into my measuring cup because
18:32
that'll make it easy for me to pour them
18:34
into my tart shells.
18:37
And we're going to bake these
18:40
at 325
18:43
for about 15 18 minutes.
18:47
And you can see what a beautiful little
18:50
tart you're going to wind up with.
18:52
Lemon's one of Brook's favorites.
18:57
Well, how did y'all like our garden
18:58
anniversary party today? Wasn't it neat?
19:01
And weren't those home movies just great
19:04
of the kids?
19:05
No. Greatest day of my life.
19:07
Oh gosh, it was so wonderful. Like I
19:09
said, it's every mother's dream. And I
19:12
want to share with y'all the food that
19:13
I've got fixed for you. Brooke, I really
19:15
had you in mind for these recipes.
19:18
These beautiful little mini onion kiches
19:21
and an Asian chicken and orzo salad. And
19:24
then I've got a shrimp stuffed deled egg
19:27
and a goat cheese devild egg for you. To
19:30
finish it up, I've made Brooke some
19:32
lemon tart. Do you? Yeah, I have one.
19:36
Oh, how sweet. He's still feeding her.
19:39
All right, I'll have to tell y'all that
19:41
one of my favorite parts at the wedding
19:44
was when you and your sorority sisters
19:47
got got in that little circle. Now, what
19:50
was that about? Well, it's a ritual that
19:53
this our sorority sisters would do for
19:55
us when somebody got engaged or married.
19:57
And we would stand in a circle and hold
19:59
hands and pass around a candle and
20:02
whoever was engaged or married would
20:04
blow the candle out.
20:05
We'll be together.
20:06
And Jamie still remembers the song from
20:08
the wedding.
20:09
We are by the song.
20:11
Isn't that sweet?
20:12
Oh, that's so sweet. Now y'all sing it
20:14
together. I thought y'all were the
20:15
prettiest girls I'd ever seen. Okay.
20:18
We'll be together forever and ever.
20:21
You'll know who we are by the songs that
20:24
we sing.
20:25
We'll always
20:28
not. We'll laugh and we'll cry and we'll
20:31
sing.
20:32
That's my favorite song.
20:34
Wasn't that wonderful, y'all? Although,
20:36
I don't think either one of them should
20:37
give up their day job.
20:39
No.
20:40
No either.
20:41
So, until next time, I think that's
20:43
going to be a wrap for uh our show
20:45
today. So until next time, we send y'all
20:49
all the love that we feel and our best
20:52
dishes to you
20:55
forever.
20:56
Oh.
20:57
Oh.
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