Up next in 10
Paula's recipes today are all just perfect light delights that you can enjoy outdoors. She's doing a wonderful Grilled Red Pepper Scallops that'll be succulent over a wood fire. She's also got some beautiful big Tomatoes stuffed with a wonderful Light Chicken Salad. You won't want to miss Carolyn's Gelatin Cheesecake which will be light but delicious. Finally, Paula's mixing together an assortment of fresh fruits for a Fruit Salad topped with a Tangy Honey Dressing. These are delights that you won't feel bad about eating by the dozen!
Grilled Red Pepper Scallops - https://www.pauladeen.com/recipe/red-pepper-scallops/
Chicken Salad Stuffed Tomatoes - https://www.pauladeen.com/recipe/chicken-salad-stuffed-tomatoes/
Carolyn's Gelatin Cheesecake -https://www.pauladeen.com/recipe/carolyns-gelatin-cheesecake/
Fruit Salad with Honey Dressing - https://www.pauladeen.com/recipe/fruit-salad-with-honey-dressing/
Enjoy Y'all!
For more great recipes visit https://www.pauladeen.com
Show More Show Less View Video Transcript
0:00
Hey y'all. All the recipes that I'm
0:03
cooking [music] today are just perfect
0:06
light delights for eating out of doors.
0:09
I'm doing a [music] wonderful grilled
0:11
red pepper scallops that going to be
0:13
succulent over that wood fire. And then
0:16
I've [music] got some beautiful big
0:17
tomatoes and I'm going to stuff them
0:19
with a wonderful light [music] chicken
0:21
salad. And then my friend Caroline's
0:24
jello cheesecake.
0:27
And believe it or not, it's kind of on
0:29
the light side, but delicious.
0:33
And then an assortment of fresh fruits.
0:36
And I'm going to be topping them with a
0:38
tangy honey dressing. So, what y'all
0:41
say? Let's get to Michael's smokehouse
0:43
and start cooking.
1:15
Today I'm going to enjoy foods that, you
1:18
know, are not real heavy. I got my
1:20
frying pans in the house. We're doing
1:22
away with those today. And I'm just
1:25
going to be cooking on this grill. And
1:27
I'm going to be starting with a
1:29
wonderful dish, grilled red pepper
1:32
scallops. And these are real easy to put
1:34
together. I've got my scallops. I'm
1:37
going to put the zest of one lemon,
1:40
which is really going to be nice when
1:44
that flavor gets into that scallop. And
1:47
now I'm going to put a few tablespoons
1:49
of olive oil on them. I'm going to put
1:52
some fresh pepper.
1:57
And just a little house seasoning. And
2:01
my house seasoning is 1 cup of salt, a4
2:04
of a cup of garlic powder, and a4 of a
2:07
cup of pepper. Don't those look good?
2:12
All right.
2:14
Now, I'm going to wrap these in a
2:17
roasted red pepper. I've got some on the
2:20
grill now.
2:23
You can see they're just roasting away.
2:31
See how that skin turns black on them?
2:35
That's perfect. We want them to just
2:38
kind of char away. All right. Now, I've
2:41
got some that I've already roasted. And
2:43
when you take your red peppers off the
2:45
grill, you want to drop them down in a
2:47
paper sack. Make sure that top is sealed
2:50
real good because they're going to
2:52
continue to steam. And by them steaming
2:55
in that bag, it's going to make it
2:57
easier for us to get those skins off.
3:02
So, let's come in here
3:05
and see that the skin is loose on them
3:09
and it just peels right off.
3:14
Look at that.
3:17
All right.
3:21
So, we'll want to cut our bell pepper
3:26
this [music] way so that our strips are
3:29
long enough to go around these sea
3:32
scallops.
3:34
All right. Now, if you don't want to go
3:35
to the trouble, you can use a a [music]
3:38
jarred roasted red pepper, but I just
3:42
love the idea of [music] roasting them
3:45
off myself. It like sweetens them.
3:49
It's as good as candy.
3:54
I'm using wooden skewers that I've
3:56
soaked in water so that they don't catch
3:58
a fire.
4:02
Okay.
4:06
All right.
4:08
Look how good that looks.
4:16
So, look at those. Does that not look
4:19
wonderful? All right. Now, before I put
4:22
these on the grill, I want to give them
4:24
a light spray. Just a a light cooking
4:28
spray.
4:30
So, let's come on over here.
4:33
Oh, you can see our peppers are roasting
4:37
nicely. I'm going to just slide those
4:39
out of the way so I can drop the
4:42
scallops on the grill.
4:45
Now, you don't want to cook these too
4:47
long.
4:50
We want to just cook these until the
4:52
transparent look of a scallop is gone.
5:00
Hear that sizzle?
5:07
It's like it's screaming.
5:16
These are going to be absolutely
5:18
delicious. When we come back, I'm going
5:21
to take those off the grill and show you
5:23
what they look like completely ready.
5:26
And I'm going to be making a tomato
5:29
stuffed with chicken salad. And then I'm
5:32
going to be making my friend Carolyn's
5:34
strawberry gelatin [music] cheesecake.
5:37
So I'll see you back in the smokehouse
5:39
in just a minute.
5:51
Hey y'all. Welcome back. I'm just taking
5:53
the scallops off the grill and they look
5:56
just delicious.
6:00
And these look perfect. You can look at
6:02
them and tell that the transparent look
6:05
that scallops have is totally gone. They
6:08
look wonderful, don't they? So, let's
6:11
see what we've got.
6:15
Look at that. You can see that it's
6:17
still moist inside.
6:24
The scallop and the roasted red pepper
6:26
are just a perfect match.
6:31
Oh, am I going to enjoy eating those.
6:35
All right, let's move on to our next
6:37
dish. Tomatoes are in season right now.
6:41
Look at these beautiful big tomatoes
6:43
that I have. I'm going to mix up a
6:46
wonderful chicken salad to stuff inside
6:48
of these tomatoes. All I'm going to do
6:50
is just cut the top
6:54
off of my tomato.
6:56
And then I'm going to come in here with
6:58
a pairing knife and just kind of loosen
7:01
that up.
7:04
Make a couple of cuts this away
7:07
and that away. And then I'm going to
7:09
take an ice cream scoop and I'm just
7:12
going to scoop the tomato out. Now, you
7:14
can save this tomato and use it in other
7:17
dishes and they'll lend a delicious
7:20
flavor to another dish. Okay. So, now
7:25
I'm going to take my tomato. Just going
7:27
to sprinkle it with a little salt. Put a
7:30
little pepper down in it. And I'm going
7:33
to turn it upside down because the salt
7:36
that I just sprinkled in there is going
7:38
to pull the excess moisture from the
7:41
tomato. And I'm going to let it drain
7:43
right there because the next thing we
7:46
need to do is to make our chicken salad.
7:48
Now, I'm going to use maybe Come on up
7:51
here, bird. Fly on over here. [laughter]
7:56
All right. I'm going to use about two
7:58
cups of chicken meat. I want to make
8:01
sure that I remove the veins and the
8:04
skin and the bones and the cartilage. We
8:07
just want that wonderful succulent
8:11
chicken meat.
8:13
I'm just going to coarse chop our
8:16
grilled chicken.
8:22
All right,
8:24
that looks like two cups. Now, to my
8:27
chicken, I'm going to add a half a cup
8:30
of diced red bell pepper and 1 and 1/2
8:33
tablespoon of a diced purple onion.
8:38
And I've got one can of whole kernel
8:42
corn that I'm going to drain. And if
8:44
you've got some fresh corn
8:47
that you can cut off the cob,
8:49
oh, use it because that will make it
8:52
extra good. Okay, so now we're going to
8:56
make our dressing. And I told you
8:58
earlier that this is going to be a
9:00
lighter dressing. Now, you see this
9:03
little bit of do drop of mayonnaise I'm
9:05
putting in here. [laughter]
9:08
All right. So, in goes the mayonnaise.
9:11
And I'm going to add a tablespoon of
9:15
Dijon mustard. And then I'm going to add
9:20
a4 of a cup of lemon juice straight from
9:25
the jar.
9:29
All right. Now, to this mixture, I'm
9:32
going to add a4 of a cup of olive oil
9:35
plus 2 tablespoons.
9:40
Okay,
9:43
that looks nice. And I'm going to add a
9:46
couple of tablespoon
9:48
of chopped flat leaf Italian parsley.
9:52
And this is going to give our dressing
9:54
some color.
9:58
So, looking good.
10:09
Looks pretty, doesn't it? Okay.
10:13
And then I'm just going to pour our
10:14
dressing over this and let it coat all
10:19
of our chicken salad ingredients.
10:24
Look how good that does look.
10:27
We've got our meat and our vegetables
10:31
all in one dish.
10:35
Oh god, that was heavy for a lefty.
10:39
Okay.
10:42
So,
10:44
my tomato is ready here. And I do love
10:49
Boston leaf lettuce. I just adore it. I
10:53
love the way it feels when you bite
10:54
down. It's almost velvety.
10:57
So, I'm going to stuff each tomato with
10:59
a piece of Boston leaf lettuce.
11:03
And then I'm going to pile it into my
11:05
tomato. Ain't that pretty?
11:17
Just that easy. Our tomatoes with
11:20
chicken salad are ready.
11:26
This is just a nice lighter bite. Just
11:29
perfect [music] for a warm summer day.
11:32
In fact, it's so nice out here, y'all.
11:35
I'm even going to do the dessert out
11:37
here. [music] My friend Carolyn's jello
11:40
cheesecake and a wonderful fruit salad
11:44
with a honey dressing. [music] You don't
11:45
want to miss this one cuz it is really,
11:48
really good.
11:59
Welcome back, y'all. I'm out here in
12:01
Michael's smokehouse just cooking us up
12:03
some wonderful light delights to eat
12:06
when he gets home. This next recipe that
12:09
I'm going to share with y'all was shared
12:11
with me by one of my old childhood
12:14
friends. Her name is Carolyn Crumb
12:17
Kundiff and the recipe is a strawberry
12:21
gelatin cheesecake.
12:23
Now, I'm going to start by using two
12:27
small packages of sugarfree
12:31
strawberry gelatin.
12:38
All right. So, I'm going to take one cup
12:40
of boiling hot water and I'm going to
12:42
pour this over our gelatin and dissolve
12:46
that.
12:48
Now I'm just dissolving that gelatin
12:50
[music] in that boiling water. And now
12:54
I'm going to add one cup of cold water.
13:00
All right. Now I'm going to put this in
13:02
my blender.
13:09
Making sure I get all of that gelatin
13:12
out.
13:13
Okay. Now to my gelatin, I'm going to
13:17
add one 12 oz carton of light cottage
13:21
cheese.
13:24
Whoa.
13:27
Okay.
13:29
So, you can see where I'm going with
13:31
this, can't you?
13:35
I'm just going to blend that until it's
13:38
smooth.
13:43
That looks so good. I could just like
13:46
stick a straw down in there and start
13:48
drinking.
13:52
All right. Now, I'm using two pre-made
13:56
graham cracker crust. So, I'm going to
13:58
divide our gelatin
14:02
between our two pie shells. You see how
14:05
thin that is? But it won't be thin for
14:08
long after we put these in the
14:11
refrigerator and let them set. In fact,
14:14
I've got some that's already ready in
14:17
the refrigerator.
14:19
Just going to sit these right here. All
14:22
right, I'll put those in the
14:23
refrigerator in a minute. But in the
14:25
meantime, I want to pull out some that
14:27
that are ready.
14:29
Look how good those look.
14:34
I'm going to top these pies with fresh
14:36
strawberries.
14:40
You know, it really doesn't matter how
14:42
you place them. You just want to put
14:44
them in, you know, a nice layer.
14:47
Carolyn and I growing up, our parents
14:50
were best friends. So, every weekend,
14:53
you know, our parents saw each other.
14:55
They grilled out and had cocktails. And
14:59
I can see them all together right now
15:01
just laughing and just enjoying being in
15:04
each other's company. And Carolyn and I
15:09
were just obsessed with Jack Stones.
15:13
She and I would sit around for hours on
15:17
end playing Jacks.
15:22
So when I was writing Just Desserts,
15:25
I said, "Girl, you got to give me a
15:27
recipe for the cookbook." I've got to
15:29
have something from you that represents
15:31
our childhood. So she said, I've got a
15:34
wonderful recipe for a light gelatin
15:37
cheesecake. She said, I would really
15:39
love for you to have that recipe for
15:40
your dessert book. So this is the
15:43
recipe. I love you, Carolyn. Thanks.
15:46
I've taken another packet of sugarfree
15:49
strawberry gelatin. I've added one cup
15:52
of boiling water and one cup of cold
15:54
water to this. And now we're going to
15:56
pour it over our strawberries and it's
15:59
going to congeal over those and it's
16:02
they're going to be beautiful laying in
16:04
that gelatin.
16:06
M. So I'm just going to divide this
16:09
equally between our pies.
16:16
Okay.
16:22
Doesn't this look good? All right. Now,
16:25
all we have to do at this point is put
16:28
this in the refrigerator. We're going to
16:30
let it firm up. When we come back, I'm
16:31
going to show you the finished product.
16:33
But I'm also going to be making another
16:36
[music]
16:36
fruity dish. A wonderful, yummy fruit
16:40
salad [music] with a honey dressing. So,
16:43
y'all don't go too far.
16:54
All right. Hey y'all. Welcome back. You
16:56
know, I think I'm fixing to make the
16:58
easiest dish of the day. It's a fruit
17:01
salad with a honey dressing. Now, I've
17:03
diced up one green apple, one banana,
17:07
and one avocado into our bowl. I'm going
17:10
to add one drained 11 oz can of mandarin
17:13
oranges.
17:15
And aren't they pretty? They look like
17:17
little tangerines. And I'm going to add
17:19
a4 of a cup of raisins.
17:23
And then I'm going to add a4 of a cup of
17:25
chopped walnuts. Now, you can use any
17:27
kind of nuts that you want. Macadamia
17:30
nuts would be delicious in this. All
17:32
right. Now, step on over here with me
17:35
because I'm going to make our dressing.
17:37
To make our dressing, I'm going to need
17:39
one teaspoon of lemon juice.
17:43
And that's probably a teaspoon.
17:46
I'm going to add 1 and 1/2 teaspoon of
17:50
poppy seeds.
17:53
I'm going to add a four of a teaspoon
17:57
of dijon mustard.
17:59
A4 of a teaspoon of salt.
18:04
A/3 of a cup of honey.
18:09
Oh, look at that honey.
18:11
When I use honey, I always think about
18:13
my little grandma hires.
18:17
She loved honey.
18:19
All right. Now, to this, I'm going to
18:21
add a4 of a cup of orange juice.
18:28
And then I'm going to add a4 of a cup of
18:31
canola oil. And I'm using canola because
18:34
it's nice and light. All right. Now, you
18:37
can see that I've put this in a screw
18:40
top jar
18:42
because I want to shake this dressing
18:44
up.
18:46
And to just make sure I don't get it all
18:49
over me, that there's no leak in my lid,
18:52
I'm going to wrap it up in this towel.
18:55
So, if it leaks, it'll get on the towel
18:57
and not all over me.
19:04
All right.
19:06
Now I'm just going to pour some of our
19:08
dressing
19:10
over our fruit.
19:13
Going to gently toss it.
19:17
M
19:18
I'm not going to be able to keep my
19:20
fingers out of this fruit salad.
19:24
All right. So, let's come up here and
19:27
I'm just going to put it on my platter.
19:32
And I'm just going to pile that
19:36
up just like that.
19:39
Oh my goodness. This is a great ending
19:46
for light recipes that are really
19:50
enjoyable for the outer doors.
19:57
It's so good. My girls are going to love
19:59
this.
20:01
So, let's go over to the table and talk
20:03
about some of these wonderful light
20:05
recipes.
20:08
I've had such a great time with y'all
20:10
out here today in the smokehouse.
20:11
[music] You know, it's almost been
20:13
therapeutic for me to be out here with
20:15
y'all, just you and me. And [music] I
20:18
tell you what, you've got to try these
20:20
scallops with the roasted red pepper.
20:22
They're so good. And the tomato stuffed
20:26
with chicken [music] salad. It's tangy
20:28
but doesn't weigh you down. It's got a
20:30
lot of flavoring. Of course, the fruit
20:32
salad with that honey dressing. [music]
20:35
But, you know, the dish that I enjoyed
20:37
most preparing today was my friend
20:39
Carolyn's jello cheesecake. [music] And
20:42
if you really want to put this cake over
20:45
the top, you can smother it in whipped
20:48
cream. M. And it's [music] time for me
20:51
to go, y'all. But as always, I send you
20:54
love and best dishes from my kitchen to
20:57
yours.
#Food & Drink
#Hobbies & Leisure