Up next in 10
Jaime and Brooke have gotten a new home and Paula's bringing the perfect gift!
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#pauladeen #fullepisodefriday
Cheesy Broccoli Bake - https://www.pauladeen.com/recipe/cheesy-broccoli-bake/
Shrimp and Scallop Lasagna
https://www.pauladeen.com/recipe/shrimp-and-scallop-lasagna/
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and I'm so
0:03
happy to say that my son Jamie and his
0:05
beautiful new wife Brooke just recently
0:07
purchased a new home. But let me tell
0:09
y'all, the last thing on their minds
0:11
right now is cooking. So, I thought what
0:14
better housewoman gift than just a good
0:16
old hot meal. So, that's what I'm going
0:18
to be preparing today. First, I'm going
0:20
to start with a cheesy broccoli bake.
0:22
It's so creamy and yummy, y'all, that
0:24
there just ain't no way a cheese lover
0:26
can resist it. And then something real
0:28
special, a shrimp and scallop lasagna
0:31
with layer after layer of flavor. And
0:34
y'all know I can't be showing up without
0:36
a dessert. So, I think I'm going to be
0:38
taking them my fresh fruit tart that is
0:41
sweet as it is beautiful. So, y'all join
0:44
me in the kitchen today cuz I'm going to
0:46
be making the perfect dishes for any
0:48
house warming. is all about a
0:52
housewarming and I'm going to be fixing
0:55
up a meal and I'm going to be taking it
0:56
to Jamie and Brook's house. They just
0:58
bought this beautiful house on the water
1:01
and the two kids are they're just
1:03
exhausted. But I did want to have a few
1:05
of their friends in to to help them warm
1:08
up their new home. And you know, the
1:11
last thing they going to want to do is
1:12
cook. So, mama's going to do the
1:15
cooking. And I'm going to start today by
1:18
making a cheesy broccoli bake. All
1:21
right, we're going to start by melting a
1:23
couple of tablespoons of butter. And
1:25
then I'm going to sauté our
1:27
celery. We're going to toss in our
1:30
onions. And I'm going to add regular
1:32
button mushrooms. I'm going to let these
1:35
sauté right by themselves. Now, we're
1:37
going to move over here. I've got two
1:39
lbs of fresh broccoli. I've got water
1:42
chestnuts. I've got cream of mushroom
1:46
soup. I've got garlic salt. And I've got
1:49
a soft cheese product. And I'm going to
1:53
start by melting together the
1:57
cheese and the cream of mushroom
2:01
soup. And I'm just going to melt those
2:04
together. And I'm going to add the
2:06
garlic salt to the sauce for our
2:09
casserole. I'm going to toss in my water
2:11
chestnuts. I love these because, you
2:14
know, they don't have a whole bunch of
2:16
taste to them, but I love the crunch
2:19
that they give to this
2:22
dish. Jamie and Brooke are so lucky that
2:26
they were able to find a a beautiful
2:29
house here in Savannah. And Jamie said
2:32
when he found the house, he said, "Mama,
2:34
this is the house we're going to live in
2:36
forever. This is the house that we're
2:38
going to raise our eight children in.
2:42
I I really do hope that this is the
2:44
place they can stay forever. All right,
2:47
our cheese is melting up
2:50
nicely. All right, and our mushrooms and
2:53
celery and onions are
2:55
done. So, we'll
2:59
just add those to the broccoli and the
3:02
water
3:03
[Music]
3:04
chestnuts. Now, we've got our cheese and
3:07
our soup and our garlic salt melted. And
3:09
it's not, you can see it's nice and
3:12
creamy. You can see how
3:15
smooth that cheese melts out. I'm just
3:20
going to pour
3:24
that over the broccoli and the other
3:30
vegetables. There is just nothing like a
3:35
casserole. Tastes good. It works great
3:38
for
3:40
leftovers. All right, now I'm just going
3:42
to toss this together. And then all we
3:44
have to do is put this in the
3:49
oven and just heat all the ingredients
3:52
all the way through because I think I
3:54
failed to tell y'all the broccoli that I
3:57
started with was 2 lbs of broccoli that
4:00
I had steamed off. So, it's not raw. I
4:03
did steam it off. So, everything's
4:06
cooked, but we're just going to bake
4:09
this for about 25 minutes. Doesn't that
4:12
look
4:14
good? I'm going to just spray our
4:17
dish. All right, now we've got it well
4:21
mixed. Let's transfer this to our baking
4:23
dish.
4:31
[Music]
4:34
All
4:37
right. So, here we
4:44
go for 25 minutes. I've got two
4:47
casserles. I've got one ready. And now
4:50
you don't want
4:51
to you don't want to cheese this at the
4:55
beginning because if this cheese sat on
4:59
it for 25 minutes, it would get a hard
5:01
crust and we don't want that. We want it
5:04
just melted and running softly through
5:08
the top of this
5:10
casserole. All right, so in the oven
5:13
this is going to go. It's just that
5:15
simple.
5:23
All right. So, that'll stay just for a
5:26
few minutes, just until it's melted. And
5:28
I'm going to clean up here. And when we
5:30
come back, I'm going to share with you a
5:32
recipe that we always serve on special
5:35
holidays at the Lady and Sons. It's a
5:38
shrimp and scollet lasagna. So, don't go
5:41
anywhere and I'll meet y'all back here
5:43
in like two minutes.
5:45
[Music]
5:51
[Music]
5:59
Hey, I'm so glad y'all are back because
6:01
the broccoli bake's ready. Look at it.
6:04
I've just got to sample it. And I think
6:06
I'm pretty good at sampling
6:11
stuff without messing it up.
6:15
Oh, look how
6:21
hot. I think I've got a little bit of
6:24
everything on that
6:38
fork. Can you hear the crunch? I love
6:41
those water chestnuts. They're going to
6:44
love it. All right. Now, speaking of
6:46
dishes that are delicious leftover,
6:49
uh I want to share with y'all a scallop
6:52
and shrimp lasagna recipe. Now, I'm
6:55
going to start by making our sauce. And
6:57
this is going to be a white sauce as
6:59
opposed to a red sauce that you think of
7:01
when you're having lasagnas. I'm going
7:04
to
7:05
use about that much butter, maybe a
7:08
third of a stick.
7:14
All right, our butter is melted. We're
7:16
going to toss in our
7:19
onions. That's a strong onion. And we're
7:23
going to toss in two cloves of minced
7:26
garlic. And we're going to just let this
7:28
cook until the onions are kind of
7:30
opaque. You'll want to be careful. Keep
7:32
your spoon in this pot because you don't
7:34
want your garlic to burn. Our onions and
7:37
garlic are
7:39
ready. Now, I'm just going to sprinkle
7:41
this with
7:45
flour. And we're just going to stir that
7:47
together. And we're not going to cook
7:49
this until it's brown like you would a
7:53
rue that you were using for gumbos and
7:55
things like that. We don't want this
7:58
dark because this is a white sauce as
8:01
opposed to a brown or red sauce. So,
8:04
we're just going to add our 2 and 1/2
8:06
cups of half and
8:09
half. And I think I'm going to change to
8:11
a whisk for this
8:16
one. Okay, I think we're safe now to go
8:19
ahead and add the rest of our half and
8:21
half.
8:27
And now we're going to add our Ramano
8:29
cheese, which is going to just give it
8:32
the most wonderful, wonderful
8:36
flavor. And while that's doing its
8:38
thing, I'm going to move on over here to
8:40
our scallops and our shrimp. And I'm
8:42
just going to toss them with a
8:44
little little salt and a little pepper.
8:48
We're just going to toss our seafood in
8:50
here now. And I'm going to start by
8:52
adding the scallops first.
8:54
because they do take a little bit longer
8:56
than the
8:58
shrimp. And we're not going to cook this
9:00
for very long because it's going into
9:03
the oven and it's going to have some
9:05
more cook time and we don't want these
9:08
overcooked. So, look how nice and thick
9:10
our sauce is getting. Doesn't that look
9:13
yummy? All right. Now, I'm going to stir
9:15
in the
9:20
shrimp. And we're going to let this all
9:23
simmer for
9:24
just just a couple of minutes. The
9:27
consistency is just
9:31
perfect. All right. So, that takes care
9:33
of our seafood and our
9:35
sauce. All we have to do is put our
9:39
lasagna together. And I've already baked
9:41
off our lasagna noodles. So, they're
9:44
sitting here drained and ready for
9:48
us. And I'm going to give our pan a
9:51
quick spray. I'm using it about a 12 by9
9:55
dish. All right. Now, I'm going to start
9:57
by putting a little sauce in the bottom
10:00
of our casserole dish. So, those lasagna
10:03
noodles will kind of have something to
10:06
stick to. I'm going to turn that off
10:08
because the shrimp are already pink. You
10:11
know, shrimp don't take,
10:13
but just a minute to
10:16
cook. I'm just going to spread that out.
10:19
That's going to act almost like a glue
10:21
for
10:26
us. All right. So, we're going to
10:28
stretch out four
10:32
noodles. Now, on this first layer, we're
10:34
just going to add a layer of sauce.
10:36
Doesn't that look delicious, y'all? You
10:39
could always add some crab if you're
10:42
real crab lover. And the last layer of
10:46
seafood. All right. Now, we're just
10:48
going to spread this out. And we're
10:50
going to put one more layer of noodles
10:52
on. And then we're going to top this
10:54
with the rest of the sauce. All right.
10:57
Now, we're going to dust it with the
10:59
fresh grated Parmesan cheese. And we're
11:01
going to put this in the oven at
11:03
375. And we're going to just bake it for
11:06
about 20 minutes. Because remember,
11:09
everything in it is
11:13
done. So, we're going to put it in that
11:15
preheated
11:17
oven. Oops, I just lost my
11:20
glasses. I'll be stepping on them and be
11:23
blind as a
11:25
bat. Okay, here we go. Doesn't that look
11:29
yummy? Okay, we've got the lasagna in
11:32
the oven. And I have to tell you, I
11:34
can't throw a a housewarming party for
11:37
these two sweet, sweet kids without
11:41
taking a sweet dish. And that's what's
11:43
coming up next. A fresh fruit
11:46
tart from the
11:48
tart. I'll see y'all back in the kitchen
11:51
in a second.
11:58
[Music]
12:06
Welcome back, y'all. I've got the
12:08
lasagna ready over here. Look how
12:11
delicious that
12:19
looks. Delicious. I think you're going
12:21
to just love it. Well, let's move on
12:23
though cuz we've got another dish to
12:25
make and that is the fresh fruit tart.
12:28
So, let's make the glaze. First, I have
12:30
one 6 oz can of frozen concentrate lime
12:34
juice, 1 tbsp of fresh lime juice, one
12:37
tablespoon of corn starch to thicken it
12:40
up, and a4 of a cup of
12:43
sugar. So, I'm just cooking them until
12:46
the glaze is thickened, and it has. So,
12:49
I'm going to transfer this to a bowl.
12:52
It's going to be a few few minutes away
12:55
before we're going to knead it. So,
12:58
we'll just set that right there. And all
13:00
right, so our crust is going to be very,
13:02
very easy to put together. Into our food
13:05
processor, I'm going to add 1 and 1/2
13:08
cups of allpurpose flour, 1 and 1/2
13:12
sticks of
13:14
butter. And I've cut this into slices.
13:17
It'll cut into that flour a lot lot
13:20
better by cutting it into pieces. And
13:23
then I'm going to add a half a cup of
13:26
powdered sugar or confectioner
13:31
sugar. And we're just going to blend
13:33
this until it forms a
13:43
ball. You can see all the ingredients
13:47
blending. And then all of a sudden,
13:49
presto. There's the ball.
13:57
Okay. Okay. We're just going to lift
13:59
this
14:01
out and pull our dough
14:08
out. How simple a crust is
14:12
that? And just to keep this from
14:15
sticking to my hands, I'm going to flour
14:17
them a little bit. I'm going to put that
14:18
in the
14:20
center. And then I'm just going to work
14:22
it to the edges and up the sides of the
14:25
tart pan. And this tart pan that I'm
14:28
using has a removable bottom, which is
14:31
going to slip our tart out nice and
14:34
easy. And you can find these in your
14:37
kitchen shops. All right. Now, I've
14:39
gotten our crust all evenly spread into
14:42
the tart pan. Now, I'm going to run this
14:44
in the oven, and I'm going to bake it
14:46
off for about 10 to 12 minutes. Okay, so
14:49
here we go. Watch it, Harry. Don't let
14:51
me get
14:58
you. That'll be ready in no time.
15:03
But because I don't want y'all to have
15:05
to sit around and wait all afternoon, I
15:08
have got another one ready back here
15:10
that's
15:11
cooled. And now we're going
15:14
to make the center for our tart.
15:20
which
15:21
is 18 oz block of cream cheese at room
15:26
temperature and then a half a cup of
15:28
sugar and a teaspoon of vanilla. And
15:30
we're just going to put it into our bowl
15:32
and mix it into the tart
15:44
pan. All right, we have mixed that now
15:47
till everything's nice and creamy and
15:49
incorporated. And we're just going to
15:51
take this over
15:54
here and line our tart crust. We're just
15:58
going to pile it
15:59
in because, you know, the fruit really
16:03
needs something nice and soft and
16:06
comfortable to sit on, doesn't
16:10
it? We're just going to roll this evenly
16:13
out.
16:15
into the
16:19
crust. So, we're going to
16:22
start by lining our
16:25
tart with
16:28
strawberries. Okay. And then we're going
16:30
to put a row of kiwi
16:33
fruit. All right. The next row is going
16:35
to be another row of strawberries. And
16:37
I've just dropped some blueberries in
16:39
there. All right. Now, I'm going to pile
16:41
it with
16:42
raspberries. And I'm going to sprinkle
16:44
just a few more blueberries on
16:47
it. All right, now it's ready for our
16:51
glaze. And we're just gonna dab that
16:54
glaze. And you can see how it's shining
16:57
up our fruit
16:59
immediately. Now, one tart is not going
17:02
to require this much glaze. So, you can
17:05
save it for another one. You can put it
17:06
in the
17:07
refrigerator. All right. So, I'm going
17:09
to slip our ring off of our tart.
17:18
and put it on our dish. That looks
17:21
perfectly delicious. Promise me that you
17:25
will try this recipe. I got to leave cuz
17:28
I got to go see a man about a piece of
17:31
tart and I'll be back in a couple of
17:33
minutes. And when we do, I'm going to
17:35
have some tips to share with
17:36
you. So, go get you up a tart pan.
17:43
If you're invited to a housewarming,
17:45
make sure you write out this savory
17:48
biscuit recipe. It's so easy, so simple,
17:51
and so delicious. And they'll use this
17:54
recipe forever and ever. I'm going to
17:56
start with 1 and 1/4 cup of a biscuit
18:00
mix. Any kind of biscuit mix you want. A
18:04
half a cup of
18:05
[Music]
18:08
cheese. And a half a cup of water goes
18:11
in to moisten our
18:14
ingredients. And we're just going to
18:16
stir those only until the dry
18:19
ingredients are
18:22
moistened. And you can see how quick and
18:24
easy that's done with no kneading, no
18:30
nothing. Now, we're going to put these
18:32
in the oven, a 400°ree preheated oven,
18:35
and we're going to bake them for about
18:37
10 minutes.
18:45
And I have some that are ready in this
18:47
other oven. Look how pretty those are.
18:51
We're just going to brush our biscuits
18:53
with a little mixture of butter, dried
18:56
parsley, a little garlic powder, and a
18:58
pinch of salt. Listen to that butter
19:01
sizzling on the pan. And within just a
19:04
few minutes, you've got yourself a
19:07
fabulous savory biscuit. So, if you've
19:10
been invited to a housewarming, don't
19:13
forget to warm up that house with this
19:17
[Music]
19:22
recipe. Before we leave each other
19:24
today, I just want to go over with you
19:26
one more time the dishes that I've
19:28
prepared for Jamie and Brooks
19:30
housewarming. The shrimp and scallop
19:33
lasagna in that thick, rich, creamy
19:37
white sauce is so delicious. And the
19:41
broccoli bake is just yummy. And don't
19:44
forget the tip on the garlic cheese
19:47
biscuits. You're going to impress
19:49
everybody that puts their feet under
19:51
your table. And of course, that yummy
19:54
fresh fruit tart. I think you're going
19:56
to love every one of these. And until
19:59
next time, y'all, I'm going to send you
20:02
all my love along with my best dishes to
20:05
you from my kitchen to yours.
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