Up next in 10
4 Healthy Dinner Recipes - Paula is sharing healthy cooking ideas, including how to cook marinated pork loin, an asparagus side dish recipe, and more. Paula’s Home Cooking, Season 4, Episode 7.
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00:00 Intro
1:34 Tomatoes with Bleu Cheese Recipe: https://www.pauladeen.com/recipe/tomatoes-with-bleu-cheese/
5:02 Grilled Pork Tenderloin Recipe: pauladeen.com/recipe/grilled-pork-tenderloin/
8:47 Asparagus with Lemon Butter Recipe: https://www.pauladeen.com/recipe/asparagus-with-lemon-butter/
12:47 Magical Peanut Butter Cookie Recipe: https://www.pauladeen.com/recipe/magical-peanut-butter-cookies/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hi, y'all I'm Paula Deen.
0:03
And today y'all are gonna see something
0:06
that doesn't happen very often.
0:08
Would you believe I'm actually gonna try to cook
0:11
without the use of mayonnaise, cream cheese, or butter?
0:14
So I guess y'all could say
0:15
I'm gonna try to cook healthy today.
0:17
So let's start with my tomato and blue cheese salad
0:20
that's bursting with flavor.
0:22
And then for the main meal,
0:23
I'm gonna be making us a grilled pork tenderloin
0:26
marinated in a sweet Asian glaze
0:29
served up with some asparagus and lemon butter.
0:33
Oops, did I say butter?
0:34
I did say I would try y'all.
0:36
And just 'cause we're cooking healthy-like
0:39
doesn't mean we can't have dessert.
0:40
So I'm gonna be whipping up
0:42
a batch of magical peanut butter cookies
0:44
that just melt in your mouth.
0:46
So y'all put away your calorie counter today
0:48
and take a break from those treadmills
0:51
'cause I'm gonna try and cook healthy today.
0:54
Good morning y'all.
0:55
It's so, I don't know,
0:57
it just feels so good out here.
0:58
It's clean and it's crisp
1:01
and it's just a beautiful day.
1:04
And I've got a little surprise for y'all today.
1:07
I know there's some of y'all out there that keep a scorecard
1:11
of probably how much butter I use it, isn't it?
1:13
You all do, don't you?
1:14
Or how much sour cream or cream cheese.
1:17
Well, guess what?
1:19
Today y'all can throw away that pad
1:21
because today we're gonna just cook without it.
1:24
We're having grilled tenderloin,
1:26
a tomato and blue cheese salad, asparagus,
1:30
and magical peanut butter cookies.
1:34
All right, so we're gonna start with a salad,
1:36
and I love a salad,
1:38
and you can see I've got a new piece of equipment.
1:41
It's a salad spinner.
1:43
And I've got romaine in here
1:46
that's already been cleaned and cut.
1:49
And all we're gonna do is just hit this button,
1:53
and that salad is gonna just spin around in there
2:00
and get all the water off of it.
2:03
You can see where I've slung water
2:04
where I've been spinning a little earlier.
2:07
All right, let's make the dressing bar salad.
2:11
I like doing vinaigrettes in a jar.
2:15
I'm gonna start with lemon juice,
2:19
and that is fresh lemon juice y'all.
2:23
And now I'm gonna put a little sugar in this,
2:26
but you can use a sugar substitute if you would like,
2:29
but I figure I'm not gonna be getting
2:31
that much sugar in this salad
2:35
so I'm not gonna worry about it.
2:36
And I'm gonna use a pinch of salt and fresh garlic.
2:41
That garlic smells so good.
2:45
All right.
2:47
And about a tablespoon of Dijon mustard.
2:52
And I'm gonna put in about a half a cup of olive oil,
2:58
but if you wanted to make it lighter,
3:01
you could just use like a fourth of a cup,
3:04
but like I said, I'm not gonna drench this salad.
3:08
There we go.
3:09
You wanna make sure that your jar seals real well
3:11
'cause this will be very hard to get out
3:14
if you get it on your clothes.
3:16
All right, and once again
3:18
I have forgotten to take off my rings,
3:20
but y'all won't believe what I have
3:22
over here on the counter waiting for me.
3:26
I actually have a ring box to help me remember
3:30
to take off my rings when I'm cooking.
3:33
All right, now the one thing about this salad
3:36
is you wanna only dress as much as you're gonna need
3:39
because this doesn't store well after you dress it.
3:45
Okay, I think I'm gonna put Roma tomatoes in it.
3:48
And I think I'm just gonna do slices of this.
3:54
I think this is so pretty in salad
3:57
like little miniature tomatoes.
4:00
Okay, now I'm gonna take some blue cheese
4:05
and I'm just gonna crumble this up in here.
4:09
Some pretty big chunks.
4:11
And I'm gonna get a little black pepper.
4:18
Oh, that looks good.
4:21
All right, now let's see if I can find my fingers.
4:24
You know I've got some little magic wooden fingers
4:27
that do great for salads.
4:31
Although sometimes I am guilty of using these fingers,
4:35
but let's bowl this up a little bit,
4:37
and then we're just gonna garnish it with some fresh basil.
4:41
The smell is just powerful and wonderful.
4:45
And that's it.
4:48
And the vinaigrette on it smells so intense
4:53
but at the same time it tastes real refreshing.
5:01
Okay, so let's get started on our meat entree.
5:04
First, we're gonna have to make a marinade for this pork
5:07
and let it sit.
5:09
And I really like for mine to sit for about 24 hours.
5:13
And I've got one that's already marinated.
5:14
And we're gonna start with a nice pork loin
5:18
and the juice of two oranges.
5:20
And now I'm gonna add the juice of one lime.
5:24
So this is gonna taste real citrusy and fresh.
5:32
And then to this, we're gonna add ground tamarind to it
5:36
which is a fruity, another fruity ingredient.
5:40
And this is our tamarind.
5:46
All right, now I'm gonna add soy sauce
5:50
and a tablespoon of Dijon
5:55
and then some garlic.
5:57
The ingredients that I'm using for this marinade
6:00
is gonna give it a little Asian feel
6:03
and almost like a little sweet and a little sour.
6:07
All right, now I'm gonna add ginger,
6:10
slice about a teaspoon of it up
6:12
and throw it in there.
6:13
And of course the flavors
6:15
will marry with the other ingredients.
6:20
All right, so I'm gonna take just an ordinary storage bag
6:26
and I'm gonna put the meat into that.
6:32
All right, so I'm gonna give this a quick stir.
6:35
Smells so delicious.
6:38
That orange juice is just gives it a yummy flavor.
6:44
And then I'm gonna top it with a few scallions
6:50
and throw those in the bag.
6:52
And then we're gonna put this in the refrigerator
6:54
and I'm going to let it sit for 24 hours.
6:57
But like I said, I got one ready for y'all.
6:59
So when we get back,
7:01
I'm gonna pull out the one
7:03
that's been marinating for 24 hours.
7:05
We're gonna throw it on the grill.
7:07
We're gonna be cooking some wonderful
7:08
fresh asparagus to go along with it.
7:10
And don't forget those magical peanut butter cookies
7:14
that you can eat six of them if you want to.
7:16
So I'll see y'all back in a few minutes.
7:21
I so hope y'all are enjoying the show.
7:24
And if you do.
7:26
Be sure to click like, subscribe and
7:29
notification bell so you'll never miss a video.
7:33
And we'll be right back after the break.
7:39
This is the pork tenderloin,
7:41
and we're gonna take that out.
7:44
And before we put it on the grill,
7:46
I think I'm gonna brush our grill with a little olive oil
7:49
just so it won't stick
7:51
when you can see our pan is good and hot.
7:56
All right, now I'm gonna take this out
8:00
and I'm gonna kinda rub him as I'm pulling him out
8:06
to get most of the marinade off.
8:10
Okay, I'm just gonna put a little on him.
8:14
All right, now the reason I wanted
8:16
all that stuff to stay in the bag
8:18
is because we're gonna take this now
8:21
and put it over into our saucepan.
8:23
What Gertie? (laughs)
8:26
Gertie is just talking to me y'all.
8:31
What are you trying to say to me?
8:34
Now we're gonna reduce this down
8:36
so that we can dip our tenderloin into that.
8:39
But because it's been in that raw pork,
8:41
you wanna make sure that you boil it
8:44
for a sufficient amount of time.
8:46
Now we're gonna cook our asparagus and boil in water.
8:51
I've salted this water.
8:53
And we're gonna cook it just for about a minute.
8:56
And you all know to just bend your asparagus,
9:00
hold it at both ends and bend,
9:02
and it's gonna break where it's supposed to.
9:09
Now we're gonna drop this in here.
9:11
And I'm probably not gonna let this stay
9:13
more than about 30 seconds,
9:16
'cause being a Southerner,
9:18
we like our vegetables to be really really cooked,
9:22
but asparagus is not one of them.
9:29
Yeah, that's just great.
9:31
Now if I wasn't gonna use these immediately,
9:34
I'd wanna put these in an ice bath
9:36
so they'd stopped cooking,
9:38
but that's all right because I'm fixing to go ahead
9:40
and put them in the skillet in just a minute here.
9:43
All right, now to our skillet I'm gonna add something
9:49
that I promised that I wasn't cooking with today, butter,
9:52
but I'm gonna use just a little bit
9:54
because we're gonna sear off our asparagus,
9:58
and a little olive oil, not much,
10:03
and just a wee little bit of butter.
10:05
Now I'm gonna toss our asparagus back in our hot skillet,
10:14
and I'm gonna squeeze a little fresh lemon juice over it,
10:17
and then I'm gonna toss it with kosher salt.
10:21
And that just smells delicious,
10:25
fresh and earthy and almost kinda clean.
10:30
And you can eat as much of this as you want
10:34
and you don't have to feel guilty at all.
10:38
So this tenderloin has been cooking for about 25 minutes,
10:42
and I think it's done.
10:44
And you can see that I have brought the sauce,
10:48
the marinade sauce to a high rolling boil,
10:51
and it's reduced a good bit.
10:55
And I think I'm, well, I just cut these off,
10:59
I think I'm gonna go ahead
11:01
and take this off and we'll check it.
11:04
And I really do think it's done.
11:06
Let me get our platter up here so we can cut our meat.
11:10
Try this.
11:14
Oh, looks delish.
11:20
Look at the juice running out of it.
11:23
Doesn't that look delicious?
11:29
Looks mighty fine.
11:33
Now I think I'm gonna just drizzle
11:35
a little of that marinade over that.
11:40
And I'm gonna get me a little bit of asparagus.
11:44
And this little asparagus, this is how I like to eat it.
11:50
I could eat every bit of that right by myself.
11:53
It's amazing that a vegetable
11:56
like asparagus could taste that good.
12:05
I feel like I'm in Asia y'all.
12:09
Y'all stick around
12:10
'cause I'm gonna have some great tips for you
12:14
concerning this meal right here.
12:16
And I'm gonna be making those magical peanut butter cookies
12:21
that even a diabetic can eat.
12:27
I hope y'all are enjoying the show
12:29
and I want to hear from you.
12:31
Tell me what recipes or videos you'd like to see me
12:33
make by just leaving a short comment below.
12:37
Now, let's get back to the show, y'all.
12:43
This next recipe that I wanna share with y'all,
12:46
you're not gonna believe it.
12:47
This recipe is called magical peanut butter cookies.
12:52
And I think it's in "The Lady & Sons, Too!" cookbook.
12:56
But we're even switching that recipe around today
13:00
for those who are a diabetic or just wanna cut their sugar.
13:04
So we're gonna start with a cup of peanut butter.
13:10
And instead of sugar, we're gonna use a cup of Splenda.
13:16
It's amazing how well this works instead of sugar.
13:22
All right, I'm just gonna mix that up
13:25
real, real good with that peanut butter.
13:31
And then we're gonna add one egg
13:33
and a little vanilla flavoring.
13:36
And you'll notice there's no flour in here either,
13:39
and that's why I call it magical peanut butter cookies.
13:44
Hard to believe you can make a cookie without flour.
13:48
All right, now we're gonna add our egg
13:53
and our vanilla.
14:01
Now we're just gonna take our batter
14:05
and roll it in about the size of a walnut
14:09
just like that.
14:14
Gosh, it smells good.
14:16
You can use, for these cookies,
14:19
I've used a creamy peanut butter,
14:21
but you can use a crunchy peanut butter or the creamy,
14:25
whichever you like.
14:27
And you can see that batter gets a little sticky your hands.
14:34
You could spray the palms of your hands
14:39
with a non-stick spray
14:43
or just dust them with a little flour,
14:45
but if you wanna keep flour out of this totally,
14:49
you might not wanna do that.
14:52
All right, there we go.
14:53
I'm gonna rinse my hands real quick-like.
14:55
And then I'm gonna come back over.
14:57
I can't eat a peanut butter cookie
14:59
that doesn't have the crisscrosses on it.
15:02
So normally I would take flour
15:04
and dip the tines of my fork in the flour
15:07
to make my crisscrosses,
15:09
but I'm gonna dip it instead in the Splenda.
15:16
I'm trying not to cheat at all.
15:20
Now I want y'all to know
15:21
I'm really not supporting one name brand,
15:26
but to my knowledge,
15:28
this is the only sugar substitute
15:30
that you can actually bake with.
15:34
And see how by coating my tines in Splenda,
15:37
it makes it not stick too bad.
15:41
Now we're gonna put this into a 350-degree oven,
15:45
and we're gonna bake these for about 12 minutes,
15:48
and then we're gonna have an unbelievable cookie
15:51
that's good for you and tasty all at the same time.
16:04
All right, so it's gonna be delicious.
16:07
And I've got some ready over here in the other oven.
16:10
Let's take a look at.
16:12
It's been about 11 minutes that these have been in the oven.
16:17
Oh, those look good.
16:22
And I think I'm gonna just sprinkle these
16:25
with a little Splenda.
16:27
It'll kind of give them a little powdered sugar look.
16:31
And I love using the parchment paper.
16:33
You see how they just slip right off?
16:37
I wish y'all were here with me and could taste these.
16:41
Well, you saw how quickly,
16:42
what did I make those in like two minutes?
16:44
So you can get up and go to your cabinet right now
16:48
and have these cookies made in 15 minutes
16:51
and be eating a warm peanut butter cookie just that quickly.
16:57
That's easier than going to the store
16:58
and buying a store-bought.
17:04
I might put Michael on a diet
17:06
'cause he would never guess he's eating a healthy cookie.
17:11
Y'all stick around 'cause when we come back,
17:13
I got some tips to share with you.
17:16
Yum!
17:20
I so hope y'all are enjoying the show.
17:23
And if you do.
17:25
Be sure to click like, subscribe and
17:28
notification bell so you'll never miss a video.
17:32
And we'll be right back after the break.
17:38
It's funny, Michael and I,
17:40
neither one of us really like leftovers,
17:43
but I do love taking the food
17:47
that I've used from a previous meal
17:49
and bringing it into another meal
17:51
with a totally different look.
17:53
So that's what I wanna share with you today.
17:55
Now I'm gonna make a peanut sauce
17:58
because I really, really think that
18:01
a peanut-flavored dressing
18:04
is gonna be so good on this pork.
18:06
So I'm gonna take my peanut butter
18:09
and I'm gonna mix it with an orange pineapple juice.
18:14
And you'll wanna do just a little bit at a time
18:18
with your liquid on your peanut butter
18:20
or it'll clump on you.
18:21
And it's real important that you heat your juice
18:24
because that will help dissolve your peanut butter.
18:28
All right, I've changed over to a whisk.
18:31
And now we're gonna get that incorporated real well.
18:34
And I'm gonna add the rest of the juice,
18:36
soy sauce which is gonna give it that Asian flair,
18:42
and I've got ginger, garlic, salt, and green onions.
18:48
What an easy peanut sauce that is.
18:50
And this will be good for a dressing or for a dip.
18:54
And I'm gonna toss my pork along with some water chestnuts,
19:00
and I'm gonna just toss that into my lettuce,
19:03
I'm gonna toss in some walnuts,
19:06
and I'm gonna drizzle it with our peanut sauce,
19:10
and you got a whole new meal.
19:12
The last tip I wanna share with y'all
19:15
is really for your children.
19:17
We're always looking for a healthier snack for our kids.
19:20
So a quick snack for them is the little yogurts
19:25
that you can find in the grocery store.
19:27
Remove the lids, put them in the freezer for about an hour,
19:30
and then stick a stick in them, return them to the freezer,
19:34
and let them store in there for six hours to overnight.
19:38
And all you have to do is dip it in a little warm water
19:42
or leave it sitting out on the counter
19:43
for a couple of minutes,
19:45
and then pop it out.
19:47
And the children have a nice healthy afterschool snack.
19:54
Yum.
19:56
Well, I hope y'all didn't miss all the butter and sugar
20:00
and cream cheese that I'm usually fooling around with.
20:03
I hope that you're gonna like these dishes,
20:06
but I promise I won't do it to y'all very often,
20:09
but I think that you're gonna love
20:10
this blue cheese salad with tomatoes,
20:13
and the asparagus is truly out of this world,
20:17
and the pork tenderloin and the marinade sauce,
20:21
and of course the peanut butter cookies
20:24
for somebody that's not supposed to have sugar
20:26
is really gonna love you for going to the trouble
20:30
of making them something that they too can eat and enjoy.
20:34
So until next time, America,
20:36
I send y'all my best dishes and my love.
20:40
Until next time.
20:45
Hey, y'all, it's Paula Deen.
20:47
Now, if you enjoyed this video, be sure to like it
20:50
and click the subscribe button as well as the notification
20:54
and bell to be alerted when I post a video.
20:58
Love and Best Dishes Y'all.
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