Up next in 10
Paula makes some healthy meals in this full episode. Paula steers clear of butter when making her recipes today. Enjoy this healthy and delicious meal: Tomato and Bleu Cheese Salad, Grilled Pork Tenderloin, Grilled Asparagus, and Peanut Butter Cookies.
Tomatoes with Bleu Cheese
https://www.pauladeen.com/recipe/tomatoes-with-bleu-cheese/
Grilled Pork Tenderloin
https://www.pauladeen.com/recipe/grilled-pork-tenderloin/
Grilled Asparagus with Lemon & Garlic
https://www.pauladeen.com/recipe/grilled-asparagus-with-lemon-garlic/
Magical Peanut Butter Cookies
https://www.pauladeen.com/recipe/magical-peanut-butter-cookies/
All Recipes Courtesy of www.PaulaDeen.com.
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0:00
Hey y'all, I'm Paula Dean and today
0:04
y'all are going to see something that
0:06
doesn't happen very often. Would you
0:08
believe I'm actually going to try to
0:10
cook without the use of mayonnaise,
0:11
cream cheese, or butter? So, I guess
0:14
y'all could say I'm going to try to cook
0:15
healthy today. So, let's start with my
0:18
tomato and blue cheese salad that's
0:20
bursting with flavor. And then for the
0:22
main meal, I'm going to be making us a
0:24
grilled pork tenderloin marinated in a
0:27
sweet Asian glaze served up with some
0:30
asparagus and lemon butter. Oops, did I
0:33
say butter? I did say I would try,
0:35
y'all. And just cuz we're cooking
0:37
healthy life doesn't mean we can't have
0:40
dessert. So, I'm going to be whipping up
0:41
a batch of magical peanut butter cookies
0:44
that just melt in your mouth. So, y'all
0:46
put away your calorie counter today and
0:48
take a break from those treadmills cuz
0:51
I'm going to try and cook healthy today.
1:24
Good morning, y'all. I don't know. It
1:27
just feels so good out here. It's clean
1:29
and it's crisp and it's just a beautiful
1:33
day. And I've got a little surprise for
1:36
y'all today. I know there's some of
1:38
y'all out there that keep a scorecard of
1:40
probably how much butter I use, isn't
1:42
it? Y'all do, don't you? Or how much
1:45
sour cream or cream cheese? Well, guess
1:48
what? Today, y'all can throw away that
1:50
pad because today we're going to just
1:53
cook without it. We're having grilled
1:55
tenderloin, a tomato and blue cheese
1:58
salad, asparagus, and magical peanut
2:03
butter cookies. All right. So, we're
2:05
going to start with a salad. And I love
2:07
a salad. And you can see I've got a new
2:10
piece of equipment. It's a salad
2:12
spinner. And I've got Roma in here
2:16
that's already been cleaned and cut. And
2:19
all we're going to do is just hit this
2:22
button. And that salad is going to
2:28
just spin around in there and get get
2:31
all the water off of it. You can see
2:33
where I've slung water where I've been
2:35
spinning it earlier. All right, let's
2:38
make the dressing for our salad. Uh, I
2:42
like doing vinegarettes in a jar. I'm
2:45
going to start um with lemon juice.
2:49
And that is fresh lemon juice, y'all.
2:53
And now I'm going to put a little sugar
2:55
in this, but you can use a sugar
2:57
substitute if you would like, but I
3:00
figure I'm not going to be getting that
3:02
much sugar uh in this salad, so I'm not
3:05
going to worry about it. And I'm going
3:07
to use a pinch of salt and fresh garlic.
3:11
That garlic smells so good.
3:15
All right.
3:17
And uh about a tablespoon of dijon
3:21
mustard. And I'm going to put in about a
3:24
half a cup of olive oil.
3:29
But if you wanted to make it lighter,
3:31
you could just use like a four of a cup.
3:34
But like I said, I'm not going to drench
3:36
this salad.
3:38
There we go. You want to make sure that
3:40
your jar seals real well cuz this will
3:43
be very hard to get out if you get it on
3:45
your clothes. All right. And once again,
3:49
I have forgotten to take off my rings,
3:50
but y'all won't believe what I have over
3:53
here on the counter waiting for me.
3:57
I actually have a ring box to help me
4:00
remember to take off my rings when I'm
4:01
cooking.
4:04
All right. Now, the one thing about this
4:05
salad is you want to only dress as much
4:08
as you're going to need because this
4:10
doesn't store well after you dress it.
4:15
Okay, I think I'm going to put Roma
4:17
tomatoes in it. And I think I'm just
4:20
going to do
4:22
slices of this. I think this is so
4:25
pretty in salads. It's like little
4:28
miniature tomatoes.
4:31
Okay,
4:32
now I'm going to take some blue cheese
4:35
and I'm just going to crumble this up in
4:38
here. Some pretty big chunks. And I'm
4:42
going to get
4:45
a little black pepper.
4:48
Oh, that looks good.
4:52
All right. Now, let's see if I can find
4:53
my fingers. You know, I've got some
4:55
little magic wooden fingers that do
4:57
great for salads.
5:01
Although, sometimes I am guilty of using
5:04
these fingers. But, let's bowl us up a
5:06
little bit. And then we're just going to
5:09
garnish it with some fresh basil. The
5:12
smell is just powerful and wonderful.
5:15
And that's it.
5:18
And the vinegarette on it smells so um
5:23
intense, but at the same time
5:28
it tastes real refreshing.
5:32
Okay, so let's get started on our meat
5:34
entree. First, we're going to have to
5:35
make a marinade for this pork and let it
5:38
sit. And I really like for mine to sit
5:41
for about 24 hours. And I've got one
5:43
that's already marinated. And we're
5:45
going to start with a nice pork loin and
5:48
the juice of two oranges. And now I'm
5:51
going to add the juice of one lime.
5:55
So, this is going to taste
5:57
real citrusy and and fresh.
6:02
And then to this we're going to add
6:04
ground tamarind to it which is a fruity
6:08
another fruity ingredient. And this is
6:10
our tamarind.
6:16
All right. Now I'm going to add soy
6:18
sauce
6:20
and a tablespoon of dijon
6:25
and then some garlic. The ingredients
6:28
that I'm using for this marinade is
6:30
going to give it a little Asian feel and
6:34
almost like a little sweet and a little
6:36
sour. All right. Now, I'm going to add
6:38
ginger. Slice about a teaspoon of it up
6:42
and throw it in there. And of course,
6:44
the flavors will
6:47
marry with the other ingredients.
6:50
All right. So, I'm going to take just an
6:52
ordinary storage bag
6:57
and I'm going to put the meat into that.
7:02
All right. So, I'm going to give this a
7:03
quick stir.
7:05
Smells
7:07
so delicious. That orange juice is just
7:11
gives it a yummy flavor.
7:14
And then I'm going to top it with a few
7:16
scallions.
7:20
and throw those in the bag. And then
7:22
we're going to put this in the
7:23
refrigerator and I'm going to let it sit
7:26
for 24 hours. But like I said, I got one
7:29
ready for y'all. So when we get back,
7:32
I'm going to pull out the one that's
7:33
been marinating for 24 hours. We're
7:35
going to throw it on the grill. Uh we're
7:37
going to be cooking some wonderful fresh
7:39
asparagus to go along with it. And don't
7:41
forget those magical peanut butter
7:43
cookies that you can eat six of them if
7:46
you want to. So, I'll see y'all back in
7:48
a few minutes.
7:55
[Music]
8:03
This is the pork tenderloin. And we're
8:06
going to take that out. And before we
8:09
put it on the grill, I think I'm going
8:11
to brush our grill with a little olive
8:13
oil just so it won't stick. when you can
8:16
see our pan is good and hot.
8:21
All right. Now, I'm going to take this
8:22
out
8:24
and I'm going to kind of
8:28
rub him as I'm pulling him out to get
8:31
most of the marinade off.
8:35
Okay. Just going to put a little on him.
8:38
All right. Now, the reason I wanted all
8:40
that stuff to stay in the bag is because
8:43
we're going to take this now and put it
8:46
over into our saucepan. What? Gertie.
8:50
Gertie is just a talking to me, y'all.
8:56
What are you trying to say to me? Now,
8:58
we're going to reduce this down so that
9:01
we can dip our tenderloin into that. But
9:04
because it's been in that raw pork, you
9:06
want to make sure that that you boil it.
9:08
for a sufficient amount of time. Now, um
9:12
we're going to cook our asparagus in
9:14
boiling water. I've salted this water
9:17
and we're going to cook it just for
9:19
about a minute. And you all know to just
9:22
bend your asparagus.
9:24
Hold it at both ends and bend. And it's
9:27
going to break
9:29
where it's supposed to.
9:33
Now, we're going to drop this in here.
9:35
And I'm probably not going to let this
9:37
stay more than about 30 seconds cuz
9:41
being a southerner, we like our
9:43
vegetables, you know, to be really,
9:45
really cooked. But asparagus is not one
9:48
of them.
9:53
Yeah, that's just great. Now, if I
9:56
wasn't going to use these immediately,
9:58
I'd want to put these in an ice bath so
10:01
they'd stop cooking. But that's all
10:03
right because I'm fixing to go ahead and
10:05
put them in the skillet in just a minute
10:07
here. All right. Now, to our skillet,
10:11
I'm going to add something that I
10:13
promised I wasn't cooking with today.
10:15
Butter, but I'm going to use just a
10:18
little bit because we're going to sear
10:20
off our asparagus.
10:22
And a little oil, a little olive oil,
10:25
not much.
10:27
And just a wee little bit of butter.
10:30
Now I'm going to toss our asparagus back
10:33
in our hot skillet.
10:38
And I'm going to squeeze a little fresh
10:40
lemon juice over it. And then I'm going
10:42
to toss it with kosher salt.
10:46
And that just smells delicious.
10:50
Fresh and earthy and almost kind of
10:53
clean.
10:54
And you can eat as much of this as you
10:57
want. And you don't have to feel guilty
11:00
at all.
11:02
So, this tenderloin has been cooking for
11:05
about 25 minutes and I think it's done.
11:08
And you can see that I have uh brought
11:11
the sauce, the marinade sauce to a high
11:14
rolling boil, and it's um reduced a good
11:18
bit.
11:20
And I think I'm well, I just cut these
11:23
off. I think I'm going to go ahead
11:26
and take this off and we'll check it.
11:28
And I really do think it's done. And get
11:31
our platter up here so we can cut our
11:33
meat.
11:35
Try this. So, let's
11:39
Oh,
11:41
looks delish.
11:44
Look at the juice running out of it.
11:48
Doesn't that look delicious?
11:54
Looks mighty fine.
11:58
Now, I think I'm going to just drizzle a
12:00
little of that marinade over that.
12:05
And I'm going to get me a little bit of
12:06
asparagus.
12:08
And you know, this little asparagus,
12:11
this is how I like to eat it.
12:15
I could eat every bit of that right by
12:17
myself. It's amazing that a vegetable
12:20
like asparagus can taste that good.
12:29
I feel like I'm in Asia, y'all.
12:33
Y'all stick around cuz I'm going to have
12:36
some great tips for you concerning this
12:39
meal right here. And I'm going to be
12:41
making those magical peanut butter
12:44
cookies that even a diabetic can eat.
12:53
[Music]
13:02
This next recipe that I want to share
13:04
with y'all, you're not going to believe
13:06
it. Uh, this recipe is called Magical
13:10
Peanut Butter Cookies, and I think it's
13:12
in the Lady and Sons 2 cookbook. Uh, but
13:16
we're even switching that recipe around
13:19
today for those who are a diabetic or
13:22
just want to cut their sugar. So, we're
13:24
going to start with a cup of peanut
13:26
butter.
13:30
And instead of sugar, we're going to use
13:33
a cup of Splenda. It's amazing
13:37
how well this works instead of sugar.
13:41
All right, I'm just going to mix that
13:43
up.
13:45
real real good
13:47
with that peanut butter. And then we're
13:50
going to add one egg and a little
13:54
vanilla flavoring. And you'll notice
13:56
there's no flour in here either. And
13:59
that's why I call them magical peanut
14:01
butter cookies.
14:03
It's hard to believe you can make a
14:05
cookie without flour.
14:08
All right. Now, we're going to add our
14:09
egg
14:12
and our vanilla.
14:20
Now, we're just going to take our batter
14:24
and roll it in a about the size of a
14:27
walnut.
14:29
Just like that.
14:33
Gosh, it smells good. You can use um for
14:37
these cookies I've used a creamy peanut
14:39
butter, but you can use
14:42
crunchy peanut butter or the creamy,
14:45
whichever you like. And you can see that
14:49
batter gets a little sticky on your
14:51
hands.
14:53
You could spray your the palms of your
14:57
hands with
14:59
a non-stick spray
15:03
or just dust them with a little flour.
15:05
But if you're wanting to keep flour out
15:07
of this, totally
15:09
might not want to do that. All right,
15:11
there we go. I'm going to rinse my hands
15:13
real quick like. And then I'm going to
15:15
come back over. I can't eat a peanut
15:17
butter cookie that doesn't have the
15:19
crisscrosses on it. So, normally I would
15:23
take flour and and dip the tines of my
15:25
fork in the flour to make my
15:27
crisscrosses,
15:28
but I'm going to dip it instead
15:32
in the Splenda.
15:35
I'm trying not to cheat at all.
15:39
Now, I want y'all to know I'm really not
15:42
supporting, you know, one name brand,
15:45
but to my knowledge, this is the only
15:48
sugar substitute that you can actually
15:51
bake with.
15:53
And see how by coating my times in
15:56
Splenda, it um makes it not stick too
16:00
bad. Now, we're going to put this into a
16:02
350°ree oven, and we're going to bake
16:05
these for about 12 minutes. And then
16:07
we're going to have an unbelievable
16:09
cookie that's good for you and tasty all
16:14
at the same time.
16:24
All right. So, it's going to be
16:25
delicious. And I've got some ready over
16:28
here in the other oven.
16:30
Let's take a look at It's been about 11
16:33
minutes that these have been in the
16:35
oven.
16:36
Oh, those look good.
16:41
Now, I think I'm going to just sprinkle
16:43
these with a little splend. It'll kind
16:46
of give them a little powdered sugar
16:49
look. And I love using the parchment
16:52
paper. You see how they just slip right
16:55
off?
16:56
I wish y'all were here with me and could
16:59
taste these. Well, you saw how quickly
17:01
What did I make those in? In like two
17:03
minutes. So, you can get up and go to
17:05
your cabinet right now and have these
17:08
cookies made in 15 minutes and be eating
17:11
a warm peanut butter cookie
17:15
just that quickly. That's easier than
17:17
going to the store and buying a
17:18
storebought.
17:23
I might put Michael on a diet cuz he
17:26
would never guess he's eating a healthy
17:29
cookie.
17:30
Y'all stick around because when we come
17:32
back, I got some tips to share with you.
17:36
Yum.
17:37
[Music]
17:43
[Music]
17:51
You know, it's funny. Uh, Michael and I,
17:53
neither one of us really like leftovers,
17:56
but I do love taking the food that I've
18:00
used from a previous meal and bringing
18:03
it into another meal with a totally
18:05
different look. So, that's what I want
18:07
to share with you today. Now, I'm going
18:09
to make a peanut sauce
18:11
because I really, really think the uh
18:15
peanut flavored dressing is going to be
18:18
so good on this pork. So, I'm going to
18:20
take my peanut butter and I'm going to
18:22
mix it with an orange pineapple juice.
18:27
And you'll want to do just a little bit
18:30
at the time with your liquid on your
18:32
peanut butter or it'll clump on you. And
18:35
it's real important that you heat your
18:36
juice because that will help dissolve
18:39
your peanut butter. All right, I've
18:41
changed over to a whisk.
18:44
And now we're going to get that
18:45
incorporated real well. And I'm going to
18:48
add the rest of the juice.
18:50
Soy sauce, which is going to give it
18:53
that Asian flare.
18:55
And I've got ginger, garlic, salt, and
18:59
green onions. What an easy peanut sauce
19:03
that is. And this will be good for a
19:05
dressing or for a dip. And I'm going to
19:08
toss my pork along with some water
19:12
chestnuts. And I'm going to just toss
19:14
that into my lettuce. I'm going to toss
19:17
in some walnuts.
19:19
And I'm going to drizzle it with our
19:22
peanut sauce. And you've got a whole new
19:25
meal. The last tip I want to share with
19:27
y'all is really for your children. You
19:30
know, we're always looking for a
19:31
healthier snack for our kids. So, a
19:34
quick snack for them is the little
19:37
yogurts that you can find in the grocery
19:39
store. Remove the lids, put them in the
19:41
freezer for about an hour, and then
19:44
stick a stick in them. Return them to
19:46
the freezer and let them uh store in
19:49
there for six hours to overnight. And
19:51
all you have to do is dip it in a little
19:54
warm water or leave it sitting on the
19:56
counter for a couple of minutes and then
19:58
pop it out and the children have a nice
20:02
healthy afterchool snack.
20:08
Yum.
20:09
Well, I hope y'all didn't miss all the
20:12
butter and sugar and cream cheese that
20:15
I'm usually fooling around with. I hope
20:17
that you're going to like these dishes,
20:19
but I promise I won't do it to y'all
20:21
very often. But I think that you're
20:23
going to love this blue cheese salad
20:25
with tomatoes and the asparagus is truly
20:29
out of this world. and the pork
20:31
tenderloin and the marinade sauce and of
20:34
course the peanut butter cookies for
20:37
somebody that's not supposed to have
20:39
sugar is really going to love you for
20:42
going to the trouble of making them
20:44
something that they too can eat and
20:46
enjoy. So until next time, America, I
20:49
send y'all my best dishes and my love.
20:53
Until next time, bonapetit.
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