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In this episode of Paula's Home Cooking, Paula shows how you can make no-fuss, hearty recipes your family can enjoy all week long!
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#pauladeen #fullepisodefriday
Best Crab Casserole - https://www.pauladeen.com/recipe/the-best-crab-casserole/
Bo's Eggplant Supreme - https://www.pauladeen.com/recipe/bos-eggplant-supreme/
Summer Squash Casserole - https://www.pauladeen.com/recipe/summer-squash-casserole/
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0:00
hey y'all I'm Paula Deen getting a head
0:03
start on the week's meals can really
0:05
save you a lot of time and headaches so
0:07
today's show is gonna be full of all
0:10
kind of make-ahead recipes and I'm gonna
0:12
be starting by preparing the best crab
0:14
casserole hello do with all kind of
0:16
flavors and that is the name of it the
0:18
best crab casserole and then up next is
0:21
my friend Bo's eggplant supreme morsels
0:24
of this delicious vegetable or just in
0:27
every last bite and last but not least
0:30
is a summer squash casserole that
0:32
literally just melts in your mouth with
0:35
savory richness so y'all get your aprons
0:37
on and your ovens ready because we're
0:40
gonna get a head start in the kitchen
0:41
he's when I can get organized in the
0:44
head of the game you know it gives me
0:46
more time to do things that I really
0:48
really want to do like spend time with
0:50
Michael we love sitting out by the water
0:53
or I love just taking a minute to go out
0:56
in the garden and enjoy that and I'm
0:59
gonna try to do that today look at these
1:01
beautiful flowers I'm gonna try to get
1:04
ahead of the game today by fixing some
1:07
real simple easy but delicious do ahead
1:10
recipes because I'm determined this week
1:13
I'm gonna be very organized and the
1:16
first recipe I want to share with you
1:18
the name of it is the best crab
1:21
casserole you can mix this recipe up in
1:24
the morning before you go to work put it
1:26
in the casserole dish and then when you
1:28
come home for dinner just pop it in okay
1:31
so let's get our crab casserole mixed up
1:33
I'm gonna start by adding to my bowl six
1:37
diced eggs one
1:41
cup of bread crumbs and these are fresh
1:44
soft bread crumbs one
1:47
cup of mayonnaise
1:54
you
1:56
might know I'd be using mayonnaise in a
1:58
crab casserole dish a medium onion diced
2:01
up a handful of green sliced olives 1/4
2:13
of a cup of fresh chopped parsley and a
2:17
can of crabmeat now you can use the
2:20
pasteurized the fresh or the canned crab
2:24
that you can find in the meat section of
2:26
your grocery store any of those will
2:29
work we're
2:31
just going to mix this together and then
2:33
I'm gonna add 2/3 of a cup of
2:35
half-and-half and we're
2:41
gonna add our half and half and
2:46
you know you could really just use your
2:48
imagination on this dish and put kind of
2:52
anything that you wanted to in it now
2:56
I'm not gonna use all of that milk I
2:58
don't think it needs that much you could
3:00
substitute the crab for shrimp or
3:04
chicken you
3:07
could do the same thing using the canned
3:09
chicken that's in the meat section at
3:11
your grocery store or if
3:14
you had roasted chicken leftover from
3:17
last night's dinner you could use it in
3:20
that and
3:23
we're just going to pour it into our
3:24
casserole dish it's
3:30
just that simple look
3:36
how good that looks it almost looks like
3:38
a cold crab salad only we're gonna bake
3:43
it now I'm gonna top it with bread
3:45
crumbs fresh bread crumbs that I've
3:48
buttered so you can see they're kind of
3:50
lumpy and that's because I start them up
3:53
in a bowl with some butter and then
3:58
I'm just gonna decorate it with a few
4:01
olives
4:05
if
4:07
you don't like green olives then find
4:09
something that you do like it won't hurt
4:11
the taste of it unbelievable how easy it
4:14
is wrap this put it in the refrigerator
4:18
when you get home from work let
4:21
it warm up a little bit on the counter
4:23
and then stick it in the oven and you
4:24
got supper but of course I can't wait
4:26
that long so I'm going to stick it in
4:28
the oven we're gonna bake it for about
4:30
20 or 25 minutes at 350 because
4:33
everything's cooked in it so we just
4:35
want to cook it until it's hot and
4:36
bubbly don't
4:39
let me get in your way now gertie okay
4:41
if
4:45
I'm in your way you bark once well
4:49
you know my crew are big eaters so I've
4:53
got to and
4:55
I've got another one right here that's
4:58
ready to come out no I can hear it
5:00
bubbling look
5:06
at that doesn't
5:08
that look delicious it's
5:10
hard to believe that something can be
5:12
that simple in the kitchen
5:21
doesn't that look good
5:31
and
5:32
that look good I love
5:35
all the eggs in it mmm
5:42
it
5:49
really is delicious I think you and your
5:51
family will love it I know you're gonna
5:53
love how easy it was I'm gonna take a
5:56
break for a second and hope y'all come
5:59
back and join me because I'm gonna show
6:01
you one of my friends favorite eggplant
6:04
casserole recipes she's an eggplant
6:09
[Music]
6:17
this
6:18
[Music]
6:24
next recipe involves eggplants which is
6:27
another one of my favorite vegetables
6:29
and I got lots to talk about about the
6:32
eggplant eggplants originated in Greece
6:35
and they call him el asanas which means
6:39
in Greek insane
6:42
melon and the story goes that the
6:48
the women would send the men off to the
6:51
eggplant patch for the melanzana patch
6:54
the men would sip through their way
6:56
through bottles of ouzo which is what
6:59
they drink there and they would just get
7:01
drunk as skunks and when they got back
7:04
to the house they would blame it on the
7:06
melons so these these eggplants were
7:10
referred to as he insane melon now
7:14
listen all you Greeks out there don't be
7:17
calling me and fussing because that's
7:21
not my tale I sit on mine that's
7:25
somebody else's tale but
7:28
this recipe that I'm about to teach
7:30
y'all you can really believe that story
7:32
in fact one of my best friends in the
7:35
whole wide world Susan Dupree cooks a
7:38
lot of eggplant casserole and this is
7:41
one of her favorites so I want to share
7:43
this one with y'all today because I've
7:46
eaten it at her house many a time and
7:49
just loved it now all I've done is
7:51
sliced our eggplant about
7:56
yay thick now we're gonna drop this into
7:59
ball and water and we're gonna let it
8:01
cook until it's soft now I'm gonna add
8:04
some house seasoning because it's hard
8:06
to season up foods
8:09
if you don't do it while you're cooking
8:10
it's hard to get them salty enough or
8:14
seasoned enough after they're already
8:15
done so I'm gonna I'm
8:20
gonna stick in two whole eggplants for
8:23
this recipe and I'm gonna put the lid on
8:25
there and I'm gonna let them cook down
8:27
and then I'm gonna drain them and I have
8:29
some ready over year this already-cooked
8:32
we're gonna let those just continue to
8:34
cook along I've gotten some over here
8:37
that I put through the strainer took
8:44
my spider and just mash the water out of
8:47
them so these are ready to go I love
8:52
eggplant I especially especially love it
8:56
fried all
8:58
right I'm just gonna take a potato ricer
9:00
and just
9:03
kind of mash that all up I'm gonna add a
9:06
couple of tablespoons of butter well
9:13
maybe three that
9:16
looks good all
9:24
right want to make sure I get all that
9:26
eggplant
9:29
out of the ricer I'm
9:35
gonna give it a quick spray cuz
9:38
I don't want it to stick we're
9:41
just gonna spoon this in here into
9:46
the bottom
9:51
all
9:55
right now spread that out I'm going to
9:58
sprinkle the top of that eggplant with
10:00
110 ounce can of clams and I've
10:05
drained the clam juice off of it and I
10:08
have it in this bowl right here I'm just
10:10
gonna spread those clams out and then
10:13
I'm gonna top it with some buttery fresh
10:17
cracker crumbs okay
10:20
that looks about like a cup okay
10:24
I've got the juice from the clams I'm
10:26
gonna add 1/2 a cup of half-and-half and
10:30
I'm just gonna pour this over our
10:34
casserole dish and
10:40
all that clam juice is gonna run through
10:43
that eggplant I don't
10:50
think I'm gonna put all this mixture on
10:52
because I don't want to make it too
10:56
too mushy right now I'm just gonna dot
10:58
this with
11:00
some butter
11:07
I like lots of butter on top of my
11:10
crumbs I'm gonna put this in the oven on
11:12
350 and we're gonna bake it for about 30
11:15
minutes and
11:24
in TV time the 30 minutes is up now
11:28
you're talking about getting a head
11:30
that's
11:31
pretty good isn't it ooh and
11:36
speaking up pretty good look
11:40
at that
11:41
yeah
11:43
now how easy was that you're gonna love
11:47
it YUM
11:48
mmm
11:52
oh my goodness this is so good with the
11:55
clams and the eggplant it's out of this
11:59
world oh my
12:01
goodness and this other squash is ready
12:03
so I know I've got to run for a second
12:06
and I'm gonna dip up this other eggplant
12:07
and when I come back I'm gonna share
12:09
another one of my favorite recipes with
12:11
you a summer squash casserole can't
12:15
beat them
12:16
[Music]
12:23
you
12:25
[Music]
12:28
now
12:30
[Music]
12:32
the casserole that I'm making today
12:33
originally calls for patty-pan squash
12:36
those pretty little white squashes that
12:40
almost look like flowers but they're not
12:43
in season yet but this recipe is gonna
12:46
work nicely with this yellow summer
12:48
squash now I've used six large squash
12:52
and that comes to about seven cups I'm
12:55
gonna put it into a pot of boiling water
12:57
it's
13:00
just that simple okay
13:03
so I'm gonna cook this squash for about
13:06
six to seven minutes and then I'm gonna
13:08
take it out and I'm gonna drain it and I
13:12
have some here that's already drained
13:13
and you can see it kind of cooked down
13:15
and in this pot I'm
13:19
gonna add a couple of tablespoons of
13:22
butter and we're gonna saute off a cup
13:26
of onions a clove
13:31
of garlic some
13:38
salt and pepper
13:47
all
13:49
right now while that's sauteing off oh
13:51
and I'm gonna add about 1/4 of a cup of
13:55
fresh parsley and
13:59
while that's sauteing I'm gonna come
14:00
over here I'm gonna take 2 pieces of
14:03
white bread and I'm gonna dunk them in
14:05
water and moisten
14:09
those up and then I'm just gonna squeeze
14:11
that water gently out of that bread just
14:15
like that and then I'm just going to
14:17
crumble it up into our sauteing onions
14:21
and garlic all
14:29
right now I'm gonna add our squash to
14:33
the pan and
14:40
just let that all kind of cook together
14:43
for a couple of minutes now I'm gonna
14:45
spray our casserole dish in fact
14:48
everything we've done today in these
14:51
get-ahead meals has been a casserole
14:53
happening to me I think they're just
14:55
life savers I'm
14:58
gonna take this off the heat and
15:05
I'm gonna crack one egg and
15:17
add that to the to the squash you'll
15:22
want to be careful that you don't have
15:24
it so hot that it'll scramble up your
15:27
egg all
15:30
right so I'm just gonna dip this up into
15:32
our casserole dish
15:38
yeah
15:40
the egg is gonna give it some substance
15:43
and kind of bind it together because you
15:47
notice we didn't add any liquid to this
15:49
just the liquid from the bread and the
15:53
butter and then the natural liquid that
15:56
comes out of the squash I've
16:04
just gotten all my squash planted in the
16:06
garden I planted zucchini and yellow
16:10
squash and
16:16
it's gonna be so so good all right I'm
16:19
gonna top our casserole now with some
16:22
cracker crumbs a nice buttery cracker
16:24
you can you can just choose your
16:27
favorite or
16:30
if you wanted to you could top it with
16:33
cheese all
16:35
right let's just dot this with a little
16:37
butter we're gonna throw this in the
16:39
oven bake
16:42
it for about 20 or 25 minutes at 350 now
16:49
if you're making this for a night or two
16:53
down the road you just cover it put it
16:56
in the refrigerator and pull it out
16:58
it'll last for two days in the
17:01
refrigerator but I would hold off on my
17:04
bread crumbs I wouldn't put those on
17:06
until you were ready to bake it
17:13
and
17:19
let's see what the other one looks like
17:21
it's
17:24
ready so
17:38
let's give a quick little taste you can
17:42
see where the eggs have found the dish
17:44
together looks
17:52
delicious
17:58
mmm
18:00
it
18:02
is delicious so
18:05
good coming
18:07
up next I want to share some tips with
18:09
y'all on ways that you can serve this in
18:11
little many individual meals so I'll
18:14
meet you back in the kitchen I hope
18:16
you're enjoying today's show as much as
18:19
I am
18:20
[Music]
18:27
you
18:29
[Music]
18:31
you
18:35
know I love to do ahead plan ahead get
18:38
myself very organized but you know
18:40
there's a little danger in that when
18:43
your kids come in especially those big
18:45
ol boys that got empty hollow legs and
18:49
are as hungry as a bear and there's a
18:51
chance you might lose some of that
18:53
make-ahead food I found that a real good
18:56
idea is to take your casseroles rather
18:59
than making them in a big one is due
19:01
them up in individual casserole dishes
19:04
and let the children know put a note on
19:06
it and say Jamie you can have this one
19:08
Bobby you can have this one and that way
19:11
they won't mess up the whole dish and
19:13
need every bit of food in the
19:15
refrigerator I hope this tip comes in
19:18
handy for you because you're talking to
19:20
a woman with experience I've had those
19:22
big ol boys raiding my refrigerator
19:24
before so keep your food safe from them
19:28
if
19:30
you're like me and so many others out
19:32
there we need all the help that we can
19:34
get to get our week going and I think
19:36
these recipes will do just that you
19:39
cannot beat the best crab casserole and
19:43
my friend Bo's eggplant supreme is so
19:47
good and there's nothing any better
19:50
during midsummer when you can get your
19:52
hands on that wonderful fresh patty pan
19:55
squash or a nice summer squash you
19:59
just can't beat it and I hope that you
20:02
enjoy the mini casserole ideas that I
20:04
gave you today you know a meal like this
20:07
pull out the spring onions slice up
20:10
those tomatoes and you're all ready to
20:12
go I really hope that y'all like some of
20:15
these recipes today and I hope some of
20:17
these ideas will help start your week
20:20
off just a little bit better so until
20:23
next time y'all I send you love and best
20:25
dishes from Paula's kitchen two years
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