Up next in 10
Full Episode Fridays: Garden Delights - 4 Fruit & Veggie Recipes - There's nothing like the summertime and today Paula's adding some green to her cuisine with four fruit and veggie recipes!
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0:00 - Intro
0:42 - Garden Lasagna - https://www.pauladeen.com/recipe/garden-full-of-goodness-lasagna/
08:42 - Chicken asparagus crepes - https://www.pauladeen.com/recipe/chicken-and-asparagus-crepes/
13:44 - Chocolate chip zucchini bread - https://www.pauladeen.com/recipe/chocolate-chip-zucchini-bread/
18:35 - Watermelon cooler - https://www.pauladeen.com/recipe/watermelon-cooler/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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0:00
hey y'all i've been out in the garden
0:01
this morning picking me some fresh basil
0:04
you know there's
0:05
nothing like the summertime when we have
0:08
all these great
0:09
vegetables coming in down here in the
0:11
south
0:12
so today y'all i'm adding some green to
0:14
my cuisine with my hearty
0:17
garden full of goodness lasagna and
0:20
a garden treat chicken and asparagus
0:24
crepes y'all
0:25
you'll crave my delicious chocolate chip
0:28
zucchini bread
0:30
and to wash it all down a refreshing
0:33
watermelon cooler so get out your
0:36
gardening tools
0:37
cause today it's all about garden
0:40
delights
0:42
now the first recipe that i want to
0:44
share with y'all today is
0:46
straight from the garden and i'm going
0:48
to do a garden full of goodness
0:50
lasagna there's not going to be any meat
0:53
in here and i'm going to use two
0:56
medium-sized zucchinis and i'm just
0:59
gonna cut those down the center
1:01
and cut them just like this like half
1:10
moons
1:14
i'm using like one medium onion half of
1:17
a red bell pepper half of a green
1:19
yielding us about a cup i'm gonna throw
1:22
in like a cup of fresh mushrooms
1:25
and about a cup of carrots
1:28
and i think i probably cut up about
1:32
two medium yellow squash so there's no
1:35
fat going
1:36
in our pot you know i get a lot of
1:39
kidding because
1:41
i cook with so much butter and and sugar
1:44
and those kind of ingredients that
1:48
that we love down in the south
1:52
you know it's like i told oprah you know
1:54
i said honey i'm your cook not your
1:56
doctor
1:58
all right now i'm gonna dice up a couple
2:01
of cloves of fresh garlic
2:05
all right so we've got our vegetables
2:07
going i'm going to cover them with a
2:09
little bit of water now i'm not going to
2:11
need to put much because
2:13
a lot of these vegetables that we have
2:15
in here have
2:16
naturally just a lot of water in them so
2:19
we don't want to drown them
2:21
and look at that look at all those
2:23
beautiful colors we've got going on
2:26
it looks just delicious and i'm going to
2:29
let them cook for a few minutes while i
2:30
step over here and make that
2:32
nice cheesy filling that we're going to
2:35
use when we put our lasagna together
2:37
now i've got one half of an eight ounce
2:41
bar of cream cheese that i've softened
2:44
and i'm gonna measure out about
2:46
three-fourths of a cup of cottage cheese
2:49
now if you really want to lighten the
2:51
dish up you can use a light
2:53
cottage cheese
2:57
all right so i'm just going to mix those
2:58
two things together
3:00
and then i have one egg up here
3:04
i'm going to give it a little beat now
3:05
i'm going to add it to our cream
3:07
cheese and to our
3:11
cottage cheese and this is going to make
3:15
this cheese filling just nice and
3:19
creamy and give it some body
3:24
all right i'm gonna switch from my
3:26
spatula
3:28
to my wooden spoon so just that quickly
3:32
our filling is ready
3:35
it's gonna be very very good all right
3:39
let's come back over here and check on
3:41
our vegetables now
3:42
those look great they've got nice and
3:45
soft
3:47
now i'm just going to take these
3:48
vegetables and i'm going to pour them
3:50
over
3:51
into my colander all right so in the
3:55
colander they go
4:00
i'm going to give them a shake to get
4:02
that water off of them
4:05
just like that and then back into the
4:07
pot they go
4:09
i've left my iron because i want that
4:13
water to kind of evaporate
4:16
before i start adding all my tomato
4:19
goodness to the pot
4:21
you can hear that water cooking off of
4:23
them
4:24
all right now i'm gonna add a little
4:28
salt
4:31
a little fresh ground pepper
4:38
this is beautiful now i'm gonna add my
4:42
two cloves of garlic because we can't
4:45
have lasagna without
4:47
some good garlic flavor going on in
4:49
there
4:53
all right now let's bring in that
4:54
wonderful fresh basil
4:56
that i was out in the garden collecting
4:59
smells so fabulous
5:02
now i'm going to tear off about a fourth
5:04
of a cup
5:06
you know making sure i don't throw the
5:08
stems in the pot
5:10
okay now we're going to come over here
5:13
and add that tomato goodness that i was
5:15
talking about
5:16
you know if you've got fresh tomatoes
5:18
you can certainly
5:20
use those but i'm just going to use a
5:22
can diced tomato
5:24
today i have a 28 ounce can of crushed
5:27
tomatoes
5:28
and we really only need half of that but
5:31
i didn't have a small can in my pantry
5:33
this morning so
5:34
half of that goes in the pot
5:38
and now to that i'm gonna add a small
5:41
can of tomato sauce and look at the look
5:45
that it's taken on now y'all
5:47
isn't that just beautiful all right now
5:50
i'm going to come in here
5:52
and i'm going to take a small can of
5:54
tomato paste
5:56
and i'm going to use about half of that
5:59
so in the pot look even lady bird
6:03
she is saying bring me some vegetables
6:07
we're gonna let that simmer for about 20
6:10
minutes
6:11
and when we come back i'm gonna show you
6:14
how i put this
6:15
great vegetable lasagna together coming
6:18
up next
6:19
it's chicken and asparagus crepes y'all
6:23
and later chocolate chip zucchini bread
6:26
and a refreshing watermelon cooler
6:30
i so hope you all are enjoying the show
6:33
and if you do
6:35
be sure to click like subscribe and the
6:38
notification bell
6:39
so you'll never miss a video and we'll
6:42
be right back
6:43
after the break
6:48
[Music]
6:49
hey y'all welcome back in case you were
6:51
late joining us today
6:53
i've made us up a wonderful sauce for
6:56
our veggie lasagna
6:58
and i've started layering it in my pan
7:00
and i'm just gonna continue
7:02
layering those until it's the way i like
7:05
it
7:05
now i've got shredded mozzarella sliced
7:08
provolone
7:08
my cottage cheese and egg mixture and
7:11
the greatest
7:12
new things that the grocery store is now
7:14
bringing to us
7:16
is these wonderful no cook pasta
7:19
strips for lasagna so i'm just going to
7:21
continue to layer this
7:23
i'm going to come in here with another
7:25
layer of our vegetables
7:28
and i've used mushrooms yellow squash
7:30
zucchini squash
7:32
carrots onions bell peppers and it's
7:35
so good more cheese here
7:38
[Music]
7:42
all right so in with our
7:47
pasta and we're just going to lay that
7:50
across
7:50
just like that and a little bit of my
7:55
cottage cheese i'm going to just dot
7:58
that layer with that
8:01
all right and i'm going to top it with
8:03
just a wee little bit of sauce
8:07
there we go a little bit more
8:10
grated cheese
8:14
and then i'm gonna add a few layers of
8:18
that wonderful provolone cheese that's
8:20
so zesty and tart
8:23
so i'm gonna just dribble a little bit
8:26
more vegetables on top of that
8:28
so in the oven this goes at 350 degrees
8:32
for about 35 minutes so there we go
8:40
that's all settled
8:42
now let's come on down here to our next
8:44
dish
8:45
i'm making some savory chicken and
8:47
asparagus grapes
8:49
now i'm gonna start with the crepes
8:50
y'all i've got three-fourths of a cup of
8:53
all-purpose
8:54
flour in my bowl and a half a teaspoon
8:58
of salt that i've mixed up
9:01
and over here are wet ingredients which
9:03
is one and a quarter cup of milk
9:05
one whole egg
9:10
and one egg yolk
9:14
and i have one tablespoon of melted
9:20
butter
9:23
we're just gonna give this a little beet
9:25
and add it to our dry ingredients
9:28
y'all one of the treats when i went to
9:30
europe
9:31
was the crepes in paris the little crepe
9:35
stands
9:36
are like hamburger stands here in
9:38
america
9:39
everywhere you turn you could buy a
9:41
crepe and they were
9:43
so good i had a crepe with butter on it
9:47
and then squeeze fresh lemon juice on it
9:49
and it was so
9:50
incredibly good and i almost told her to
9:54
hold the lemon juice because
9:55
that just didn't make sense to me but it
9:58
was so
9:59
good now i'm going to let our batter
10:01
rest
10:02
for just a minute let's move on
10:05
to getting the vegetables ready that
10:08
we're gonna serve inside these crepes
10:10
and i'm using fresh asparagus i've
10:13
separated the tough part
10:16
of the asparagus so in the water that
10:19
goes
10:20
i've got my pot boiling that i've added
10:22
some salt to
10:23
i'm just going to kind of move that
10:25
around using my tongs
10:27
for not more than like 10 or 15 seconds
10:31
and now i'm just gonna remove my
10:34
asparagus
10:36
put in into my ice water bath
10:39
so that it'll stop the cooking of this
10:41
asparagus because i don't want it mushy
10:43
i want it kind of crispy tender to the
10:46
teeth
10:50
okay we've chilled that i'm gonna throw
10:53
it into our colander
10:55
move that bowl out of our way
11:00
and let's come over here and take a look
11:01
at our batter
11:03
it looks good and i'm going to put a
11:06
couple of tablespoons of batter
11:09
into my nonstick pan and we're going to
11:11
cook these
11:12
between medium and medium-high
11:15
but you can see the way i'm twisting my
11:17
pan around
11:19
to cover the bottom of that there we go
11:23
we have a nice crepe on the way
11:28
now i'm going to take me an offset
11:30
spatula
11:31
and just flip that crepe and you can see
11:34
how
11:35
quickly and beautifully that cooked
11:40
i'm gonna slide that off
11:44
onto our crepe pan so our crepes are
11:47
ready
11:48
and y'all for the filling of this i
11:50
literally went to my pantry and my
11:52
refrigerator
11:53
i found some roasted chicken that i had
11:56
left over last night from dinner
11:58
i grabbed me a can of cream of mushroom
12:00
soup a few
12:02
onions a little wine or sherry tossed
12:05
that in there along with some cheese
12:06
and i just cooked it back here on the
12:08
pan and i
12:10
came up with this wonderful creamy
12:12
chicken
12:13
center for our crepes now i'm gonna take
12:17
our crepe
12:18
and i'm just gonna spread out a little
12:20
line
12:21
of our chicken oh and it's good
12:26
i'm gonna come in here and i'm gonna
12:28
take our asparagus
12:30
and i think i'm gonna use like four
12:33
all right and i'm just gonna fold that
12:35
together and seam
12:37
side down i'm going to put that into my
12:40
pan
12:42
i've got a grated swiss that i'm going
12:44
to put on top of my crepes
12:47
so i'm going to slip this in the oven
12:49
y'all 350 for about 10 minutes we've
12:52
still got that lasagna don't forget
12:53
about that
12:54
and when we come back i'm gonna be
12:56
making a chocolate chip
12:58
zucchini bread and later a refreshing
13:02
watermelon cooler y'all
13:05
i hope y'all are enjoying the show and i
13:07
want to hear from you
13:09
tell me what recipes or videos you'd
13:11
like to see me make
13:12
by just leaving a short comment below
13:15
now let's get back to the show y'all
13:20
[Music]
13:23
hey y'all it's a good thing you got back
13:26
when you did
13:27
because i was fixing to get started
13:29
without you look at this
13:32
all those flavors from my garden taste
13:35
so good with that pasta and the cheese
13:37
and
13:39
mmm the lasagna is out of this world
13:43
y'all
13:44
well come on down here i want to share
13:46
with y'all a recipe
13:48
and it's called chocolate chip zucchini
13:50
bread
13:51
i'm going to start with my dry
13:52
ingredients down here i've measured up
13:54
three cups of all-purpose flour
14:02
i'm gonna add one teaspoon of salt
14:06
a half a teaspoon of baking powder
14:10
and one teaspoon of baking soda
14:15
all right now for our dry spices i'm
14:18
gonna use
14:19
a half a teaspoon of cinnamon and a half
14:23
a teaspoon
14:24
of nutmeg and we're just gonna sift that
14:28
through
14:28
making sure we've gotten all of our
14:30
clumps out of our flour
14:32
or our spices all right now let's come
14:36
down here
14:38
and let's eyeball the other ingredients
14:40
we're gonna need to put our bread
14:42
together
14:42
i've beaten three eggs until they're
14:44
light and fluffy
14:46
now to those eggs i'm gonna add two cups
14:48
of sugar
14:50
so two cups of white sugar
14:53
into our eggs we're gonna beat that
14:58
and then we're gonna add one cup of
15:00
vegetable oil
15:06
and that's gonna give this bread the
15:08
most wonderful
15:09
moist texture
15:15
there we go all right now you'll see
15:18
over here
15:18
i've got my grated zucchini and we're
15:20
just gonna grate our zucchini skin and
15:23
all and i've got about two cups
15:29
i've got one tablespoon of orange zest
15:37
and i'm just going to throw this in all
15:39
of our wet ingredients
15:43
and i'm gonna add a teaspoon or two of
15:45
vanilla extract
15:47
you know as much flavoring as you like
15:49
i'm gonna stir in my
15:50
cup of chocolate chips
15:58
a cup of pecans let's give all this a
16:01
quick little stir
16:03
[Music]
16:07
and at this point we no longer even need
16:09
the mixer
16:11
all this can be done by hand
16:16
we're just gonna stir this together and
16:19
i've got two five by nine loaf pans over
16:22
here we're gonna bring our batter down
16:24
there and we're gonna spray our
16:25
pans so that our bread won't stick
16:32
we want our loaves to come out nice and
16:36
easy now if you don't have any spray you
16:40
can always grease them
16:41
dust them with a little flour and
16:43
that'll help those breads come out
16:45
nicely when they're done
16:47
okay let's give all this a quick little
16:49
stir
16:50
there we go now i'm gonna
16:56
make sure i can divide this as evenly as
16:59
possible
17:00
so i'm gonna use one of my little
17:02
measuring cups
17:08
those look perfectly even now we're
17:11
going to put this in the oven
17:13
my oven has preheated to 350 degrees
17:18
we're gonna bake this for about 50
17:20
minutes
17:21
so let's put in our bread
17:25
and take our crepes
17:29
at the same time look at those crepes
17:32
y'all don't those look
17:33
good all right come on you bad zucchini
17:37
bread you
17:40
get in that oven and
17:44
why don't we just dig in and taste a
17:46
crepe
17:48
right now this is just
17:51
perfect for a saturday or sunday brunch
17:54
dish
17:56
the great part of crepes is you can make
17:58
them savory or
18:00
sweet
18:03
you know we got the chicken mixture in
18:04
there and the asparagus and
18:09
cheese on top so
18:13
good y'all coming up next a refreshing
18:16
watermelon cooler
18:19
i so hope y'all are enjoying the show
18:21
and
18:22
if you do be sure to click like
18:25
subscribe and the notification bell so
18:28
you'll never miss a video
18:30
and we'll be right back after the break
18:36
hey y'all welcome back i've taken our
18:38
chocolate chip
18:39
zucchini bread out of the oven i've got
18:42
it cooling down there
18:43
and then i'm working on that wonderful
18:46
watermelon cooler i'm gonna use the skin
18:50
of one whole lemon and over here i've
18:53
got our watermelon
18:55
now i'm using four cups of watermelon
18:59
and i'm using the part you know that
19:01
i've pulled the seeds out of
19:04
and i have the zest of one lemon
19:08
that i'm throwing in now that's in the
19:12
pureer
19:13
[Music]
19:21
all right the next ingredient i'm gonna
19:23
add is
19:24
one cup of lemon sorbet
19:34
now i'm gonna add about a cup and a half
19:37
of ice cold water in fact i had a few
19:40
chips in my water
19:41
we're just gonna come back whip
19:45
that together
19:49
now all we're gonna do at this point is
19:51
put this in the refrigerator
19:53
and let it get ice ice cold in fact i
19:56
have a picture ready for us in here
20:00
and look how good and refreshing
20:03
this looks yum
20:07
it's just gonna be delicious with all
20:09
the things that i've made today
20:11
especially that zucchini bread and i'm
20:14
just gonna give that a little stir
20:17
and i'm gonna pour it over my glass of
20:20
ice
20:25
and this just looks fabulous i think i'm
20:28
gonna just split me a little piece of
20:30
watermelon
20:32
and just kind of hook onto that glass
20:34
all right come on over here and look at
20:36
our
20:36
zucchini bread our chocolate chip
20:39
zucchini bread
20:41
let's just tap this look at there
20:45
we sprayed it and it just came out
20:47
perfectly beautiful
20:50
let's get us a little slice now this
20:53
zucchini bread
20:56
there i go swallowing again this looks
20:58
so good and smells so good
21:00
now i don't know about y'all but you
21:03
know i love that cream cheese on it
21:06
so i'm gonna put just a wee little bit
21:07
of cream cheese on mine
21:11
oh my goodness oh my goodness
21:15
the pecans and the chocolate chips
21:17
together
21:19
along with my vegetables is so
21:22
good
21:27
my goodness
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
21:40
as well as the notification bell to be
21:44
alerted when i post a video love and
21:47
best dishes friends
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