Up next in 10
4 Recipes to Share with Friends - This delicious dinner menu with chicken is the perfect meal to share with friends and family. Paula’s Best Dishes, Season 4, Episode 5.
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00:00 Intro
0:55 Corn Spoon Bread Recipe: https://www.pauladeen.com/recipe/corn-spoon-bread/
4:18 Lady & Sons Chicken in Wine Sauce Recipe: https://www.pauladeen.com/recipe/lady-and-sons-chicken-in-wine-sauce/
7:09 Broccolini with Almonds Recipe: https://www.pauladeen.com/recipe/broccolini-with-almonds/
12:47 Turtle Trifle Recipe: https://www.pauladeen.com/recipe/turtle-trifle/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
Today is all about being in the kitchen
0:02
with friends. My friend Jeie and I are
0:04
sharing some of our favorite recipes,
0:06
y'all. We're with the deliciously sweet
0:10
corn spoon bread. Next, it's a fan
0:13
favorite. Our lady and son's chicken
0:15
with a white wine sauce. Y'all, the
0:18
recipe originally calls for like a half
0:20
a stick of butter, but I had a stick
0:22
melted. There we go. And then the
0:25
perfect compliment, y'all, a crunchy
0:27
broccolini with almonds. Ain't that
0:30
pretty? It is. It's gorgeous.
0:31
And quick.
0:32
Finally, Jeanie's decadent brownie
0:34
recipe turns this turtle trifle into a
0:37
masterpiece. Here, I want y'all to have
0:40
a bite so bad.
0:43
[Music]
0:45
We're glad to see y'all this morning.
0:47
And I'm so glad to have Jeie back in the
0:49
kitchen with me. Glad to be here. She's
0:51
a precious girl. And today we're going
0:53
to be cooking up some good stuff. The
0:55
first thing we're going to make, y'all,
0:57
is a corn spoon bread.
1:00
If you would um start grating that
1:02
cheese for me, Jeie, I need about one
1:05
cup of cheddar cheese. I'm going to put
1:08
our batter together because we're going
1:10
to cook this for about 2 minutes. And
1:12
then we're going to start adding all
1:14
this good stuff.
1:17
I'm going to put a/3 of a cup of
1:19
cornmeal into my saucepan. And then I'm
1:23
going to measure out a cup of milk.
1:28
There we go. And pour that in. And I'm
1:30
going to just whisk that together.
1:34
Oh, Paula, my my hair keeps falling down
1:37
here.
1:37
Oh, I can so fix that. Let me show you.
1:39
I can so fix you, Genie.
1:42
All right, I'm ready. When when I was in
1:45
the kitchen at the restaurant, when my
1:47
hair would fall in my eyes, I would just
1:50
go over and I would take a loaf of bread
1:52
uh
1:53
and take the twist tie off
1:55
and just twist up
1:57
my hair and that would keep it out of my
2:00
eyes. A kitchen confession.
2:02
I love it. Is it very stylish?
2:04
Yes.
2:05
Okay,
2:05
you look great.
2:06
I'm ready.
2:08
All right, so let's have Jamie come
2:09
rescue.
2:10
We are ready to go. It looks adorable.
2:13
Oh, well, I appreciate it. You know,
2:14
there's a a lady out. She actually makes
2:16
They're called trash tides. She actually
2:18
makes kitchen tides, and they're
2:20
decorative. They're called trash for
2:22
hair. I'm serious.
2:22
Come on.
2:23
I know it.
2:24
All right, y'all. I just put a half a
2:25
teaspoon of salt. And you want to watch
2:29
this, y'all, cuz that cornmeal will puff
2:31
up and it'll get real thick on you. And
2:34
if you'll open that can of corn for me,
2:37
please, and drain it. I'm going to step
2:40
over here. I need a half a cup of the
2:44
green onion tops.
2:46
This is going to be a real good spoon
2:49
bread, y'all.
2:50
[Music]
2:51
Now, while I'm finishing chopping these
2:53
onions, honey, I need for you to crack
2:55
two eggs and just scramble them up for
2:57
me. Now, I'm going to add our corn that
3:00
you've drained.
3:01
Okay.
3:02
[Music]
3:04
And now, I'm going to add my green
3:05
onions. Oh,
3:06
that looks so good.
3:07
Doesn't this look wonderful? and half of
3:10
your cheese.
3:11
Okay.
3:12
[Music]
3:14
Yeah.
3:15
So, we're just going to give that a
3:17
quick stir. Ain't that beautiful?
3:21
All right. So, let's temper our eggs cuz
3:23
we don't want our eggs to scramble up.
3:25
And by temper, we just mean we're going
3:28
to slowly get the eggs up to a warmer
3:31
temperature. So, when we dump it in, it
3:33
won't scramble up. Y'all, we're just
3:35
going to mix this all together.
3:36
important to an 8 by8 pan that we've
3:39
sprayed.
3:40
[Music]
3:44
All right. Now, I'm just going to
3:45
sprinkle this cheese
3:47
on this spoon bread.
3:49
Looks so good.
3:51
Don't it look good?
3:53
Right. You want to pat that butter on
3:54
top?
3:54
Honey, give me that butter.
3:55
How much of that butter do you want?
3:57
Well, it's calls for two tablespoons,
3:58
but you know, if it works out to be a
4:00
half a stick, that's all right.
4:02
Okay.
4:09
Sprinkle it with a little of that red
4:11
pepper. 400° preheated for about 25 to
4:16
30 minutes. All right, so let's move on
4:19
to the lady and son's popular chicken
4:21
with white wine sauce. It's probably one
4:24
of the most talked about recipes to me
4:27
other than our signature dishes. You
4:29
look so cute with your twist tie. All
4:31
right. So, I'm going to spray our pan.
4:33
And if you would, you're not going to
4:35
believe how simple this one is.
4:38
Pull out those chicken breasts. I've got
4:40
four nice boneless chicken breast. If
4:43
you would uh mix a sauce up, we're going
4:46
to use one can of cream of chicken soup,
4:48
y'all. A little salt and a little
4:52
pepper.
4:54
A four of a cup of white wine.
4:56
Then I'm just going to layer a single
4:58
row of my chicken breast. Okay, just go
5:01
ahead and whisk that together.
5:04
And I'm going to salt and pepper my
5:06
chicken
5:07
cuz I want to make sure, you know, it's
5:09
nice and seasoned.
5:13
All right. Now, I'm just going to take
5:16
Swiss cheese. I'm going to use two
5:18
slices per chicken breast. So, you'll
5:21
need eight slices.
5:24
Just pour that sauce over it. There you
5:26
go. Doesn't that look good?
5:28
So creamy. Now, we've got a stuffing mix
5:31
and we're just going to sprinkle that on
5:34
top. And we're going to need probably
5:36
about a cup. And we're just using a
5:39
storebought herb flavored stuffing mix,
5:41
y'all.
5:43
And then we've got some melted butter
5:45
here. It doesn't take a gourmet cook to
5:48
put together this fabulous little meal.
5:50
This is certainly good enough for a
5:52
dinner party. Sure, y'all. The recipe
5:54
originally calls for like a half a stick
5:57
of butter, but I have to tell you, I had
6:00
a stick melted.
6:01
That's okay. There we go.
6:05
So good.
6:05
Doesn't it look good?
6:06
It does. So, we're going to put this in
6:08
the oven. Now, we've got our oven
6:10
preheated to 350 and we're going to bake
6:12
this for about 45 minutes. Today is all
6:15
about being in the kitchen with a
6:17
friend. So, y'all don't go anywhere.
6:19
Coming up, we're making a fabulous
6:21
broccolini with almonds. Come on, baby.
6:24
Steam, baby steam. Then we've got
6:27
Jeanie's recipe for the ultimate
6:30
brownie. And later, a turtle trifle
6:33
that's going to have you breaking out in
6:34
a sweat. I'm going to need you to help
6:36
me.
6:39
It is. It's heavy.
6:41
I so hope y'all are enjoying the show.
6:44
And if you do, be sure to click like,
6:47
subscribe, and the notification bell so
6:50
you'll never miss a video. and we'll be
6:53
right back after the break.
6:58
Hey y'all, welcome back. I'm in here in
7:01
the kitchen with Jeannie Collins. Today
7:03
is all about being in the kitchen with
7:05
friends and or family and just being
7:07
real comfortable. So, we are fixing to
7:10
make a delicious broccolini with
7:13
almonds.
7:14
I tried this recipe with my family and
7:15
it is wonderful. I found this in your
7:18
magazine and I'm so excited to be able
7:20
to cook this with you today. It's going
7:21
to go perfect with our chicken.
7:24
It is going to be perfect. Simple but
7:27
delicious. So, I'm going to take
7:29
broccolini. You see it? It looks like
7:31
it's almost undeveloped broccoli. So,
7:35
I'm just going to cut this woodsy part
7:37
off. And then we're going to drop it in
7:40
our pot. We've got our hot water
7:43
simmering. So, your family did like the
7:45
recipe.
7:46
They did like it. Well, my children love
7:48
steamed vegetables and this has a great
7:50
sauce on it. Anything with a sauce or
7:51
they could dip.
7:52
You are kidding.
7:53
They love They do. They love steamed
7:54
cauliflower. They love steamed broccoli.
7:56
And then the broccolini was just
7:57
something different.
7:58
Oh, well that's wonderful.
8:00
So good. Okay, I'm making this wonderful
8:02
sauce. So, I started with a clove of
8:04
garlic. Mince that up. I'm going to add
8:06
that to my tablespoon of olive oil.
8:08
Okay.
8:08
A pinch or so of a red pepper flake to
8:11
give it a nice bite.
8:12
Okay. How big a bite you want, baby?
8:15
Just a little bite.
8:16
I'll add that for you, Genie. I'm also
8:18
going to go ahead and work on my lemon
8:19
zest over here. This is we're going to
8:20
sprinkle on top. Gives it a gorgeous
8:22
fresh taste.
8:24
[Music]
8:36
So, we're going to steam this for about
8:38
3 minutes because we want it to maintain
8:41
its body, you know? We don't want it
8:44
like goopy. And now I'm going to just
8:47
sprinkle this with a little salt, y'all.
8:49
And come on, baby. Steam, baby steam.
8:53
Genie, now you go ahead and add the
8:54
garlic. Listen to that.
8:56
It smells so good already.
8:58
I love that garlic. And you'll want to
9:00
be real careful, y'all. It'll get away
9:02
from you real quick and gets bitter. So,
9:06
we want to make sure that that just kind
9:08
of toast nicely but not burn. Because I
9:12
had my pan so hot, I'm going to let it
9:15
kind of just sit off the heat and toast
9:18
up in that nice hot olive oil.
9:21
Looks so good.
9:22
So, we've got our broccolini in.
9:24
We do. Get it nice and steamed. Oh, it's
9:26
got a still has a gorgeous color.
9:27
Still got a beautiful color.
9:28
It does. And when you steam it, it holds
9:30
on to all those nutrients whereas
9:32
opposed to boiling it in water where it
9:33
loses so much.
9:36
[Music]
9:37
Okay, these look done. Why don't we just
9:39
put them on our plate? This is going to
9:41
be fabulous with our chicken. You want
9:43
to put the finishing touches on this for
9:45
everybody.
9:46
If you want to go ahead and add that
9:47
gorgeous sauce, super easy sauce.
9:50
I mean, you can't get any easier than
9:52
this.
9:54
That looks perfect.
9:55
Yeah. I'm going to get every one of
9:56
those peppers and pieces of garlic.
10:00
I'm going to add some of this
10:02
gorgeous lemon zest, which is so much
10:04
stronger than even the juice, but it's
10:06
so fresh. A little bit of the juice.
10:08
Squeeze it right over my hand. So that
10:10
that
10:11
So you can catch the
10:12
catch all those seeds.
10:14
Perfect.
10:14
And now our
10:15
Let's add a little bit.
10:16
Toasted almond slivers.
10:18
About a third of a cup. Just sprinkle
10:20
those on top. Oh, it's so pretty.
10:23
Ain't that pretty?
10:24
It is. It's gorgeous
10:25
and quick.
10:27
So good.
10:28
Look at that.
10:29
Still bubbling.
10:31
And the spoon bread. Oh, I love it.
10:36
Look at that.
10:37
Beautiful.
10:38
[Music]
10:40
It's that crispy crust from that
10:43
stuffing mix.
10:44
I want to get
10:44
Get it all. It's so good.
10:46
I want to get it all. Honey,
10:48
that cheese just melted and disappeared,
10:50
didn't it? Oh, look at that.
10:52
So good.
10:54
Look at this spoon bread, y'all.
10:56
So cheesy. It looks amazing.
10:59
See all that corn?
11:00
Uhhuh. Now, let's put us a little
11:03
broccolini on top. M
11:06
those almonds. I smell that lemon.
11:07
Smells so good.
11:10
So, there you go, honey.
11:11
Thank you.
11:12
You are so welcome.
11:13
This is perfect.
11:14
Let's dig in.
11:15
Looks so good.
11:17
[Music]
11:19
Look, I'm going to cut that cheese.
11:22
[Music]
11:26
It had melted and gotten hard, so I had
11:28
to cut it.
11:32
Delicious.
11:32
Is it delicious?
11:33
It is. It's so good. Now, this spoon
11:34
bread is what I was as excited about.
11:36
Mhm. It's like perfect.
11:39
It's really good.
11:40
M.
11:41
It's sweet.
11:43
Mhm.
11:44
From the corn.
11:45
So, Okay. So, tell me what you think
11:46
about the broccolini
11:48
with that lemon.
11:52
So good.
11:54
It's really good.
11:59
Bing.
12:00
Bo liked it, too. Mhm. You know, I can
12:02
be in this kitchen all day long and I
12:05
won't hear from those dogs, but it's
12:07
like they can hear me pick up my fork,
12:09
y'all.
12:09
I love it.
12:10
And they come running. Well, I'm so glad
12:12
to have you here today. And you're going
12:15
to help me create a special dessert.
12:16
I am. Aren't you like it?
12:18
Coming up with Jeanie's brownie and my
12:21
turtle trifle. We're headed for the
12:23
record books, y'all. We're at four and a
12:26
half sticks of butter.
12:30
I hope y'all are enjoying the show and I
12:33
want to hear from you. Tell me what
12:35
recipes or videos you'd like to see me
12:37
make by just leaving a short comment
12:39
below. Now, let's get back to the show,
12:42
y'all.
12:46
Hey y'all, it's time for the sweet part
12:49
uh of our meal today. Jeie and I are
12:52
putting together the ultimate turtle
12:54
trifle. Now, I'm going to start by
12:56
making a syrup. And Jeanie's got her
13:00
work cut out, she's got to chop up three
13:03
cups of nuts, y'all. So, while Jeanie is
13:06
chopping the nuts, I'm going to get you
13:08
to measure out two cups of pecans,
13:11
Genie, and throw them in this pan.
13:13
Okay.
13:14
And we're just going to toast those off.
13:16
These are going to go into our brownie
13:18
mix. So, we're going to let those just
13:20
kind of brown in there.
13:23
So, for my part of the recipe, y'all,
13:25
I've already measured two cups of sugar
13:27
into our saucepan to my sugar. Now, I'm
13:31
going to measure out 1 and a3 cup of
13:34
white syrup. And I've sprayed my glass
13:37
dish, y'all, so that when I go to pour
13:39
it in there, it'll just roll off. All
13:41
right. So,
13:44
in our syrup goes.
13:46
So, this part of the recipe is mine, but
13:50
we're going to use Jeanie's brownies.
13:54
That's right. They're so decadent.
13:55
They're so rich.
13:56
I'm going to add four of a teaspoon of
13:59
salt. And now I'm going to put in 2/3 of
14:02
a cup of butter. We know that one stick
14:06
is a half a cup. So, then I'm going to
14:08
come in here and get me a little bit
14:10
more. And there we go. Butter and sugar.
14:14
Butter and sugar. It don't get no
14:16
better. Now I'm going to crack my four
14:19
eggs.
14:23
[Music]
14:26
Just whisk those together. While I pour
14:28
these eggs in, let me just tell y'all a
14:30
little bit about Jeanie. How sweet is
14:32
this? She was a surrogate mother for her
14:35
sister-in-law Stacy who couldn't have
14:37
kids. And you know, it kind of got me to
14:39
thinking, Jeanie, you know, I don't have
14:41
but one grandchild.
14:43
Yes. You don't want to look at me,
14:45
though.
14:46
We're done having children.
14:47
So strong and so healthy.
14:50
Oh, well, you can't blame a granny for
14:53
trying.
14:54
Can't blame you for trying.
14:55
So, after our butter melts, we need to
14:57
add our three cups of chopped nuts.
15:02
Now, we're just going to let that cook
15:04
for 10 minutes while Jeannie shows us
15:06
her decadent brownie recipe.
15:08
It's a southern pecan brownie. Got to
15:10
have more pecans. Got three sticks of
15:12
butter. It's a cup and a half of butter.
15:14
That's my girl
15:15
that we're going to start with. We're
15:16
going to melt that down in a saucepan
15:18
and add five 1 oz blocks of unsweetened
15:22
baking chocolate.
15:23
Okay, there you go.
15:25
All right. Well, I'm going to start over
15:27
here with two and 1/2 cups of just plain
15:29
granulated sugar.
15:31
[Music]
15:33
Break six eggs for me
15:35
and go ahead and whisk those up.
15:37
Where did you get this brownie recipe
15:40
from? It's just a basic chocolate rich
15:42
chocolate brownie recipe, but we we
15:44
spiced it up a little bit and we added
15:45
chocolate chips, pecans, and a rich
15:48
chocolate sauce to the batter while
15:50
we're baking it. So good.
15:52
Okay, let me give them a whisk. And if
15:54
it's okay, I'll just hold that over your
15:56
bowl.
15:59
I'm going to slowly get this going while
16:00
you're adding those eggs. All these eggs
16:02
make it a nice cakey brownie. Also, now
16:04
if you want to go babysit that
16:05
chocolate.
16:06
I was going to say I want to run back
16:07
down here and
16:09
keep our chocolate stirred cuz it like
16:11
melts quicker if you keep it stirred up.
16:14
So, while you're working on that, Paula,
16:15
I'm going to go and add my flour to this
16:17
batter recipe also.
16:19
Two cups of plain allpurpose white
16:21
flour. No sifting or anything. Just
16:22
right out of the
16:24
That sounds good. I like it nice and
16:26
simple.
16:29
This dish is kind of decadent.
16:31
Just a little bit,
16:32
y'all. In case y'all are counting, we're
16:35
at 4 and 1/2 sticks of butter.
16:40
So good though. Just give that a couple
16:42
more stirs. I'm going to have you add
16:43
some vanilla over here for me.
16:44
Okie do. How much you want?
16:46
It's about a teaspoon of vanilla.
16:47
That's perfect.
16:48
Okay.
16:49
How about a pinch of salt for me?
16:50
Pinch of salt.
16:51
Perfect. I'm going to also add some
16:54
chocolate chip morsels. A milk chocolate
16:56
morsel. Just a cup.
17:00
[Music]
17:02
All right. Well, I think my stuff is
17:04
ready. So, now I'm going to add me a
17:07
teaspoon of vanilla extract to my syrup.
17:10
And I think our melted chocolate is
17:12
ready. Genie,
17:13
go ahead and bring that on over. We're
17:14
going to incorporate that in our batter.
17:17
I'm going to switch to a spatula.
17:19
Oh my word. Look at that.
17:20
Look at that, y'all.
17:21
So good.
17:22
You smell that?
17:23
So good.
17:25
Good. So, this melted chocolate takes
17:26
the place of that that cocoa powder that
17:28
you usually use in brownies.
17:30
Makes them so rich. And then I'm going
17:32
to have you add those toasted pecans.
17:33
Okay.
17:35
[Applause]
17:35
[Music]
17:39
And now we're just going to pour this
17:41
into a foil lined baking dish. And
17:44
that's going to make our brownies easier
17:46
to get out.
17:48
Great.
17:49
Now we're just going to bake these at
17:50
350 for about 35 minutes.
17:54
Look at that.
17:56
Here. I want y'all to have a bite so
17:58
bad. Coming up, we're about to put that
18:01
mouthwatering trifle together. You ain't
18:04
going to believe your eyes.
18:06
It's so pretty when you see the side of
18:08
the ball.
18:08
Virginia, there is a Santa Claus.
18:12
I so hope y'all are enjoying the show.
18:15
And if you do, be sure to click like,
18:18
subscribe, and the notification bell so
18:21
you'll never miss a video. And we'll be
18:24
right back after the break.
18:29
Hey y'all. Welcome back. We're fixing to
18:32
put together a combination of Jeanie's
18:34
recipe and my recipe. And I'm giving
18:37
Jeie just a minute to get our cream
18:40
whipped because we're using
18:43
almost a quart. And so it takes a while
18:46
for that to thicken up. And we have used
18:49
three cups of heavy cream and 34 a cup
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of sugar. Now, our brownies are cooled.
18:57
And look how easy our brownie is going
18:59
to come out, y'all. Well, I'm going to
19:01
just take about half that brownie,
19:03
y'all.
19:05
And I'm just going to chunk it up into
19:08
our trifle bowl. I think y'all are
19:10
getting the picture, aren't you?
19:12
Look how dense that is from all that
19:13
butter and sugar. It's so
19:17
That's very good.
19:18
That's
19:21
Oh my word. No, that is that's so
19:23
that is good to my pie hole, honey. And
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I'm going to put the syrup on next. And
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I'm going to pour about half of that
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just over that brownie.
19:36
How's that, Paula? Perfect. All right,
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we toasted off some extra pecans. So,
19:42
I'm just going to put a layer of nuts
19:45
over that. I'm going to drizzle
19:49
just a little caramel syrup. Look at
19:51
that.
19:52
And you can't have a turtle without a
19:54
little caramel, can you? So good.
19:56
So, half the whipped cream. Just pile it
19:59
up. Genie kiss. Look at that.
20:03
So pretty when you see it through the
20:04
side of the bowl.
20:05
Gun. There is a Santa Claus. I'm so
20:08
happy. And then we're going to start all
20:10
over again.
20:13
[Music]
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Plop it, baby.
20:28
Make it all pretty.
20:34
[Music]
20:40
Oh, God. Am I
20:42
I'm going Don't wreck your back. I'm
20:44
gonna need you to help me pick it up.
20:46
It is. It's heavy.
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I I wasn't kidding you, honey.
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Look at that.
20:55
[Music]
21:05
Okay, you ready? Cheers.
21:07
Oh, I got a bigger bite than you.
21:08
Oh, well.
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Oh my word, that is so good. It
21:16
It's sinful, isn't it?
21:18
I think I'll take this with me.
21:21
So good.
21:25
I could cry.
21:31
Hey y'all, it's Paula Dean. Now, if
21:34
y'all enjoyed this week's full episode
21:36
Friday, be sure to like it and click the
21:40
subscribe button as well as the
21:42
notification bell to be alerted when I
21:45
post a video.
21:47
Love and best dishes, friends.
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