Up next in 10
Today Paula's having a girl's night in with a bunch of fun snacks to munch on while the ladies catch up on the juicy gossip!
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#pauladeen #blastfromthepast
Phyllo Wrapped Asparagus - https://www.pauladeen.com/recipe/phyllo-wrapped-asparagus/
Spicy Curry Dip - https://www.pauladeen.com/recipe/curry-dip/
Tomato Canapes - https://www.pauladeen.com/recipe/tomato-canapes/
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and on today's
0:03
show I'm going to stay right here at the
0:06
house and I'm having my girlfriends in.
0:09
So I'm going to be making a bunch of
0:10
just fun little snacks for us to munch
0:13
on while we catch up on all the juicy
0:14
gossip. And I'm going to start out
0:17
serving a felo wrapped asparagus and
0:21
tomato canopes. And you know I can't
0:23
have a party without a dip. So I'm going
0:25
to be mixing them up this spicy little
0:27
curry dip to go with them. And of
0:30
course, it's not ladies night without
0:33
chocolate. So, I'm gonna be serving them
0:35
up a dessert that's as steamy hot as
0:37
Georgia asphalt. It's called a molten
0:40
lava cake. So, stick around, y'all. Us
0:42
girls are staying in and it's going to
0:45
be scrumptious.
1:17
Cody, what have you been in?
1:20
You great time, my day. You just rolled
1:24
in the straw. Hey y'all. I've been
1:26
outside in the garden getting some bell
1:28
peppers for one of my dishes that I want
1:30
to share with y'all. Tonight is my girls
1:33
night in. Instead of going out, I'm
1:36
having some of my friends in and I'm
1:38
wanting to fix them a few things that
1:40
maybe they hadn't had before. And the
1:43
first dish that I'm going to surprise
1:45
them with is one of girls's favorite
1:48
vegetables, which is asparagus. But I'm
1:51
going to do a little different twist to
1:52
it. I'm going to wrap it in a felo dough
1:55
and bake it and it's going to be so
1:57
good. And except for the bread and the
1:59
butter, it's not fattening.
2:03
Of course, all that
2:05
that doesn't leave anything but the
2:06
asparagus, does it? All right, let's get
2:10
started. I'm going to use uh Felo dough
2:13
from the freezer section of your grocery
2:17
store. It's already thought out.
2:21
All right. Now, I'm going to take these
2:23
and I'm going to cut them long ways.
2:26
Now, we're going to come over here
2:28
and I'm going to cut this just right
2:30
down the center. Just like that.
2:35
So, I'm going to take some melted butter
2:37
and I'm just going to brush the pastry
2:40
with the butter. Believe it or not,
2:43
Michael loves this
2:45
asparagus, too. You know, sometimes it's
2:48
hard for us to get our man our men to
2:51
eat vegetables and to like them. So, I'm
2:55
going to take some Parmesan cheese and
2:57
sprinkle on that. And then I'm going to
2:58
take our asparagus. Now, this is just
3:01
raw asparagus. I hadn't steamed it or
3:03
anything. And if you want bigger pieces,
3:08
you can use two. One or two will work.
3:11
All right.
3:13
Okay. And onto the sheet that goes. And
3:15
you can't get any simpler than that. All
3:18
right. Now, I'm going to sprinkle these
3:19
with a little bit more Parmesan cheese.
3:23
All right. Now, I'm going to put these
3:24
in a preheated oven. It's been preheated
3:27
to 375°.
3:29
And we're going to bake these for about
3:31
15 minutes.
3:37
So, in they go. And that's all it is to
3:40
it. Now, I'm going to make a curry dip.
3:43
And I'm gonna start with a cup of
3:44
mayonnaise.
3:46
And you can use a light mayonnaise if
3:48
you like, but I have to tell you, I
3:50
don't like. So, I'm using the
3:53
full-fledged mayonnaise. I'm going to
3:55
add a teaspoon of curry powder.
3:59
And I'm going to add a couple of
4:02
tablespoons of grated onion.
4:09
Now, you can't get any simpler than
4:11
that. And I'm going to add to this to
4:14
give it just a little tart. I'm going to
4:16
add about a tablespoon of fresh lemon
4:20
juice.
4:33
So good. If you like curry, you'll love
4:37
this dip. Now I'm going to take a bell
4:41
pepper
4:43
and I'm just going to cut the
4:46
cut the top off of it.
4:49
And then I'm going to come in here and
4:50
I'm going to pull out the vein and I'm
4:53
going to cut out
4:55
the pot of seeds.
4:59
Just knocking that out.
5:02
And now I'm going to put this on my
5:04
vegetable tray
5:06
and I'm going to put the dip inside of
5:08
our bell pepper. So look how appetizing
5:12
and yummy that looks.
5:17
And I like to make sure I kind of fill
5:19
it up high. This is a stiff dip, so you
5:24
don't have to worry about it running out
5:26
of your bell pepper.
5:34
Look how pretty that is.
5:38
Plus, it's
5:40
really, really tasty.
5:45
They're going to love it. And when we
5:48
come back, I've got another felo feast
5:53
going on because we've got some more
5:55
felo dough over here. And I'm gonna show
5:58
you a real good canopy. We gonna keep on
6:02
foing it away.
6:06
[Music]
6:14
Hey, I'm glad to see y'all back. In case
6:16
you've just tuned in, I'm having a few
6:19
girlfriends in tonight and I'm trying to
6:23
fix up some nice
6:26
tasty dishes for them that possibly
6:29
they've never had before. And I've just
6:31
made these asparagus wrapped felos.
6:35
They're so easy. In case you missed it,
6:38
you can go on the website though and get
6:39
the recipe for them. Now, I've got a
6:42
pretty little container filled with
6:44
Swiss chard. And I'm just going to take
6:47
these and kind of stick them around in
6:50
here. And it almost looks like a a
6:54
flower pot with fresh blooms coming out
6:57
of it. So, I think they're really going
7:00
to like these. And these are good, you
7:02
know, like hot right the oven or at room
7:05
temperature. Look how pretty that looks.
7:10
All right.
7:11
So today is felo. I mean I'm really
7:14
taking advantage of uh felo dough. Now
7:19
the next dish I'm going to make for them
7:21
is a little tomato tart or tomato
7:24
canope.
7:26
So I'm going to start with some diced
7:28
tomatoes. Now it really depends on how
7:31
many people you want to feed as to how
7:33
much tomato you need. And I'm gonna add
7:36
about one or two teaspoons of chopped
7:39
onion.
7:41
And I'm going to add a half a teaspoon
7:45
of house seasoning.
7:47
And then I'm going to take just a couple
7:51
of fresh basil leaves and I'm going to
7:54
just chop those up. And basil has a
7:58
fairly strong taste, so it won't take
8:01
much. If you use too much, it'll
8:03
overpower your tomatoes. So, in goes
8:06
with the basil.
8:09
And we're just going to mix those up.
8:12
Oh, that basil really, really smells so
8:16
good.
8:17
All right. Now, for our topping or our
8:20
frosting to our canopes, I'm going to
8:23
add a four of a cup of mayonnaise and a
8:26
half a cup of shredded mozzarella. Now,
8:29
you can use any kind of cheese that you
8:31
like. You can use cheddar, you can use a
8:33
griier, uh really any kind of cheese
8:36
that you like. All right, so I'm just
8:38
going to mix those two ingredients
8:40
together.
8:42
And I'm going to finish getting up my
8:44
basil. There we go. All right. Now, I'm
8:47
going to move these
8:49
little crust or tart shells up here in
8:53
front of me. So, I'm just going to fill
8:56
each of these cups
8:58
with the tomato,
9:00
the onions, and the basil.
9:05
You can take this tomato from a canope
9:08
to a fulls size pie and serve it by the
9:11
slice, but it's just really, really
9:14
versatile. Now, I'm going to add one
9:17
ingredient to this that my regular
9:20
tomato pie does not get. And I'll show
9:23
you what that's going to be in just a
9:25
few minutes.
9:27
And here goes our frosting. Uh
9:29
mayonnaise and cheese.
9:32
You know, that's really hard to beat.
9:34
And we're going to put these in the
9:36
oven. And we're going to bake them until
9:38
our cheese is melted and bubbly. And I
9:43
promise you, they're going to scoff
9:44
these down.
9:51
Now they're ready. Now, you want to be
9:53
sure and take them out of the tray
9:57
because that tray will melt. So, make
10:01
sure you don't stick that in the oven.
10:04
Now, look how pretty these are. Okay, so
10:07
in the oven these go.
10:10
And it won't take but a minute because
10:12
everything is really cooked. We just
10:14
want our cheese to get
10:17
hot and melty. So, it'll like frost our
10:21
our canopes and they are going to be
10:23
delicious. Now, I guess y'all may be
10:26
wondering why you've heard me talking
10:28
about low calorie dishes
10:32
during this show, why I'm worried about
10:35
it. Well, coming up next, I'm going to
10:39
show you why I've tried to hold the
10:41
calories down on some of the dishes.
10:44
cuz I'm fixing to put about 5 lbs a
10:46
piece on those heers when they get here.
10:49
Wait till you see this dessert. You're
10:51
not going to believe it.
10:56
[Music]
11:05
Hey, welcome back y'all. Our tomato
11:07
canopes are ready. I'm smelling them.
11:12
Look at those pretty little things. And
11:15
they're actually starting to sizzle a
11:17
little bit. I'm going to kind of push
11:19
them together because I've got one more
11:22
ingredient to add to these.
11:24
And that's a little bacon. And I'm using
11:27
like a jarred bacon. You can find this
11:30
product in your salad dressing section.
11:34
These are great topped on salads. And I
11:37
just love bacon and tomato. Everything
11:41
looks so good today. The weather's just
11:43
beautiful. And hopefully the girls and
11:46
I'll be able to sit out on the back
11:48
porch, crawl up on the bed swing, and
11:51
just gossip and gossip and laugh and
11:54
laugh.
11:55
And no men allowed. Well, except for my
11:58
dogs,
12:00
cuz they won't repeat a word.
12:07
Oo, I let these get really, really hot.
12:12
They're going to love them. All right.
12:14
Now, I told y'all that I was kind of
12:16
trying to watch my menu because I was
12:19
going to throw them a sucker punch at
12:21
the last second. And let me tell you
12:24
what I'm fixing for them to have as a
12:27
dessert. I am fixing them a molten lava
12:30
cake. And you're not going to believe
12:33
how easy and simple this is. In my bowl
12:37
now over hot water I have melted six 1
12:41
oz squares of bittersweet chocolate and
12:44
two 1 oz squares of semieet chocolate
12:49
along with 1 and a/4 stick of butter. So
12:54
this is just pure chocolate and pure
12:57
butter. Now to this we're going to add 1
13:00
and 1/2 cups of powdered sugar or
13:05
confectionate sugar.
13:11
A half a cup of allpurpose flour.
13:19
And I'm just going to mix that up
13:21
because my chocolate is really really
13:24
hot and I want it to cool down a minute.
13:27
because I'm going to add some eggs to
13:29
it.
13:45
All right. Now, to our mixture, I'm
13:47
going to add
13:49
three whole eggs.
14:09
And I'm going to add three additional
14:13
egg yolks.
14:20
All right, we're just going to mix those
14:22
up real real good. And to this I'm going
14:24
to add one teaspoon of vanilla
14:27
flavoring.
14:29
And I'm using pure vanilla extract. All
14:32
right. And then I'm going to add two
14:34
tablespoons of orange lour.
14:42
Smells so good.
14:50
Are you getting this all down, Otis?
14:52
You're taking this all down.
14:56
You can see how quickly that came
14:58
together without even the benefit of a
15:02
mixer.
15:06
Now, I have six 6 oz custard cups
15:10
already buttered and ready to go.
15:14
We'll just move those up here. And now
15:17
I'm going to fill our cups.
15:22
And I'm going to try to divide this
15:24
batter equally between the six cups.
15:30
We'll see how good I do. Now, we're
15:32
going to put this in to a 425°ree
15:37
oven, and we're going to bake these for
15:39
about 15 minutes.
15:46
All right.
15:52
So, in with these.
15:57
And that's plenty for the girls and me.
16:00
But, you know, there's a great big old
16:02
Harry guy that lives here with me. And
16:04
if he sees me serving molten chocolate
16:08
cake to the girls and don't have any for
16:10
him, I'd be in serious trouble. So, I
16:13
got his ready in this oven.
16:22
And the sad part, y'all, is Michael will
16:25
eat every one of these.
16:35
Can you see how good those look?
16:38
All right. Now, I'm going to
16:41
gently
16:42
remove our cake.
16:45
Look at that.
16:48
And to our molten lava, I'm going to put
16:51
a dollop
16:53
of flavored chocolate whipped cream. All
16:56
right. All I'm going to do to it now is
16:58
dust it with a little powdered sugar.
17:02
And then I've got a strawberry
17:04
that I'm going to add to it just for
17:06
color.
17:12
They are going to love them.
17:15
So much for that plate of vegetables.
17:21
Oh my goodness.
17:25
Oh, look at this.
17:29
Look at that chocolate running out. Oh
17:32
my goodness.
17:46
It's so very good. I've got to take a
17:49
quick break, y'all, cuz I got to finish
17:51
eating this cake. And when we come back,
17:54
I'm going to make some cocktails that
17:57
are as flamboyant as my friends
18:00
personalities.
18:01
So, I'll see y'all back in a minute.
18:03
You're not going to want to miss this
18:04
drink.
18:07
[Music]
18:12
Now, I can't have a party without having
18:15
these girls something really tasty to
18:17
drink. And so, I've decided to make a
18:19
pretty pink drink that's nice and girly.
18:22
But I tell you what, the taste and the
18:26
kick is going to be anything but girly.
18:29
Now, I'm going to start with 6 oz of
18:31
gin. That's about 1 and 1/4 ounce per
18:34
person. Look how beautiful it is
18:37
outside, y'all. The sun's setting on me.
18:40
I'm going to pour about 6 ounces of the
18:43
gin. A splash of grenadine. And this is
18:48
going to make it that pretty pink color.
18:50
I'm going to add a four of a cup of
18:53
heavy cream.
18:55
And listen to this ingredient. Now, if
18:58
you don't feel like you can go that far
19:00
with it, leave it out. But I'm going to
19:03
toss in one egg white. And that's gonna
19:05
make our drink real, real frothy.
19:12
Look, it matches my shirt.
19:16
Okay,
19:18
that's perfect.
19:20
You guys want to go outside? Look at
19:22
poor little Cody. He's out there with
19:24
his ball in his mouth, want me to play
19:27
with him. So, we got to get finished.
19:30
Oo,
19:33
look at that. Ain't that pretty?
19:42
Whoops.
19:44
Somebody's not going to get one.
19:47
Now, who will that be?
19:51
I think you're going to like this one.
19:52
When you're having the girls over, don't
19:54
leave this one off.
19:58
Oh my goodness. It's so good.
20:01
[Music]
20:03
Well, I've got a few of my girlfriends
20:05
here with me and we're having a grand
20:07
old time just laughing and eating. So
20:10
far, the favorite is my decadent lava
20:14
cakes that are just so gooey and
20:16
delicious. But the girls also loved
20:20
these scrumptious filo wrapped asparagus
20:23
and my tomato canopes. And you know
20:26
what? I think after a few more of these
20:28
pink ladies we're drinking, there ain't
20:30
no telling where this conversation's
20:33
going to go. Listen, don't be like me
20:36
and and put off seeing your friends.
20:39
Take the time to stop and smell the
20:41
roses because there's nothing nothing in
20:45
this world like a good girlfriend. So
20:48
until next time, these crazy broads and
20:51
I wish y'all love and best dishes.
20:55
And cheers from our kitchens to yours.
20:59
[Music]
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