Up next in 10
Paula shows us how to make healthier versions of some classic recipes with the help of Jamie and Bobby's fishing skills!
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#pauladeen #fullepisodefriday
Recipes Featured in this Episode:
Poppy Seed Pinwheels
https://www.pauladeen.com/recipe/poppy-seed-pinwheels/
Show More Show Less View Video Transcript
0:00
hey y'all i'm paula dean and today i'm
0:04
cooking on the lighter side but my two
0:06
boys jamie and bobby are gonna help me
0:08
out and the first thing i'm gonna be
0:10
making is poppy seed pinwheels with a
0:12
light cream cheese center they're almost
0:15
too cute to eat and then i'm gonna be
0:17
fixing up a vegetable crudite with a
0:19
nice light dip after that the boys are
0:22
gonna be bringing me home a freshly
0:24
caught fish from i can't miss red
0:26
snapper a dish that's so simple and so
0:29
delicious you won't believe it and then
0:31
for dessert jamie and bobby are going to
0:33
be helping me prepare an almost fat-free
0:36
lemon cheesecake it's so rich and creamy
0:39
you'll never know it's not the real
0:41
thing so get ready y'all because today
0:44
we're taking a walk on the lighter
0:56
side your body this is like a good spot
0:59
i'm gonna start right here okay that's
1:00
it man right there keep me here now
1:02
that's it all right don't mess this up
1:03
now mama's expecting fish for dinner i'm
1:05
gonna get it you got it you got it
1:08
oh
1:10
man mama's gonna be mad
1:13
a rope
1:14
this is where you caught fish last time
1:17
i think it's the wrong guy doing the
1:18
fishing to tell you the truth
1:21
while they're fishing let's get started
1:24
today i'm to start off by making
1:26
poppy seed pinwheels i've got a light
1:30
softened cream cheese here i'm going to
1:33
add some dry parsley
1:36
and some dried chives
1:39
and a half a teaspoon of garlic salt
1:42
and we're just gonna mix that together
1:46
crescent rolls
1:48
are a fabulous thing
1:51
there's so many good hors d'oeuvres that
1:54
you can make using these wonderful
1:56
delicate
1:58
crescent rolls
2:00
all right so we're just going to open
2:01
these up and i hope it doesn't pop and
2:03
scare me they
2:05
they get me every time
2:08
there we go
2:10
all right
2:12
now all i'm going to do is open them up
2:15
and kind of roll them out press that
2:17
into a nice rectangle
2:20
so we're just going to take this
2:22
light cream cheese center and we're
2:24
going to put it onto our pastry i'm just
2:27
going to do it part of the way because
2:29
when i roll it
2:30
i don't want it to squeeze all out
2:36
all right we're just going to roll that
2:37
up
2:38
you want to put a little flour on your
2:41
board to help me be able to
2:44
roll it see how quick and easy that was
2:47
now we're going to spray our pan with
2:49
pam all right here we go
2:53
lightly cause we're cooking lighter i'm
2:55
just gonna move that to
2:59
our pan right now we're gonna take our
3:01
egg beaters and i'm gonna brush a light
3:04
coating over the top of our pastry
3:06
now we're just gonna dust the top of it
3:09
with some poppy seed
3:11
all right so all we have to do now is
3:13
score our pinwheels and i'm gonna just
3:15
put a little flower here and so i'll
3:18
have to run my knife through and we're
3:20
going to cut not all the way through the
3:22
pinwheel but just through the pastry
3:26
when i'm cutting soft things
3:29
i always like to use a serrated edge
3:32
all right now we're going to put this in
3:35
a
3:35
375 degree preheated oven and in the
3:39
meantime we're going to move down here
3:40
and make our dip
3:43
and we're going to bake it for about 10
3:45
minutes
3:46
all right now we're going to make a
3:48
light dip for our fresh vegetable
3:50
crudites and i'm going to take
3:53
light cream cheese
3:58
i'm using a light mayonnaise
4:03
and i'm using a light sour cream
4:06
now i'm just going to blend these
4:08
together
4:10
now at this point and i'm going to add
4:12
one tablespoon of vinegar
4:14
and one tablespoon of fresh lemon juice
4:18
in there
4:20
okay here we go
4:25
all right that's mixed up pretty good i
4:28
think it needs a little salt
4:31
and i think i'm even gonna put a little
4:33
pepper in it to give it a little kick
4:36
because sometimes when you use
4:38
light products they fall short on flavor
4:41
now at this point
4:43
i'm going to be adding a half a cup of
4:45
roquefort cheese
4:49
all right now i think out of all the
4:51
strong cheeses that rook for it's my
4:53
favorite i just
4:55
love it and i like the clumps in it so
4:58
like i said when i dip my vegetables in
5:00
there
5:02
i'll get a chunk of rope for it all
5:05
right that takes care of our dip or our
5:08
vegetable crudites but right now i'm
5:11
smelling these pinwheels
5:13
and i think we need to check on them
5:17
oh
5:20
oh gosh they look delicious
5:31
that looks really really good and nobody
5:35
will ever guess that i put a light
5:37
center in it
5:41
that looks so good but you know i think
5:44
that next one maybe has more filling in
5:46
it
5:47
so i'll leave that for the boys
5:50
and i'll come in here and get me a
5:52
centerpiece
5:53
yeah now we talking
5:56
that's the piece i want
5:59
looks delicious
6:01
mm-hmm
6:06
gosh those are good
6:08
when we come back
6:09
i'm hoping
6:11
that we're going to cook some red
6:12
snapper if those boys come back
6:15
hope the fish are biting i'll see y'all
6:17
soon
6:18
[Music]
6:20
yeah
6:22
all right oh you got it you got it
6:25
oh
6:30
dude we've been out here an hour we've
6:31
caught a tree limb a rope and a sunburn
6:35
let's go to the market
6:40
beautiful day to do it
6:43
you can't fish
6:45
[Music]
6:56
let's go to the market nice job brother
6:59
if mama finds out that you didn't catch
7:01
him
7:02
you know how happy she'll be when we get
7:04
there with the fish cleaned already
7:07
easiest fishing we've ever done yeah
7:13
hey jason what's happening man
7:15
we need a snapper on the fly mom's
7:17
waiting on us we didn't catch anything
7:19
today
7:20
good
7:22
yeah let's see
7:24
yeah that one right there looks good
7:27
perfect thank you jason
7:30
uh we're going straight to mom's do you
7:32
mind filleting it for us sure no problem
7:34
be right back all right thanks
7:38
and just like that we're back in good
7:39
standing
7:42
all right fellas you're good to go
7:43
awesome jason thanks jason you are live
7:45
starting our business account for us yes
7:46
sir thanks brother we'll see you next
7:48
time
7:51
[Music]
7:56
hopefully the boys have had some good
7:58
luck fishing
7:59
i hope cause
8:01
they don't come in soon
8:04
i i don't know what i'm gonna do about
8:05
the fish but anyway while we're waiting
8:07
on them we'll move on to our vegetable
8:09
crudites all we have to do is add our
8:11
dip it's had a chance for the flavors to
8:14
blend
8:16
and the lemon juice in it
8:19
gives it
8:20
a wonderful little bite hey mom oh
8:22
there's my fisherman yup
8:24
i was about to think i was going to have
8:26
to go to the store hey son that's our
8:28
best night fishing for the store really
8:29
yeah what'd you cook
8:31
well i've just got a vegetable crew
8:32
today for us
8:34
so what did y'all catch
8:36
right
8:38
beautiful snapper the most beautiful
8:41
wonderful well i was about to get
8:43
worried about y'all looks almost like a
8:45
uh fish shop did it doesn't it mom they
8:47
already filleted i did it on the way
8:49
over that's beautiful
8:50
you are the sweetest boy you're always
8:53
thinking about your mama i love you i
8:54
didn't want you to have to do it
8:57
perfect parker good listen you guys go
9:00
wash up
9:01
but y'all don't go too far cause i'm
9:03
fixing to make a cheesecake and i'm
9:04
gonna need y'all's help okay cheesecake
9:07
okay i'm not going far
9:09
well
9:11
not so sure about this fish
9:14
well it does smell like it's good and
9:15
fresh so
9:17
maybe they really did go fishing
9:20
all right i'm gonna take a little salt
9:23
and a little pepper
9:24
and i'm gonna do very little to this
9:27
fish
9:28
this is the recipe of an
9:30
ex-sister-in-law and i think she calls
9:32
it can't miss
9:34
fish
9:36
so you can use any kind of fish but i'm
9:38
using red snappers i'm just going to put
9:41
a little pepper on each side of it
9:44
then i'm going to come over here and i
9:46
want to salt both sides
9:49
i'm gonna give it a rub
9:51
all right
9:53
now in our dish
9:55
i'm gonna layer bell peppers
9:58
and onions
9:59
and this is almost gonna act like a rack
10:02
for our fish that looks great
10:05
now we're just going to lay our fish on
10:06
top like that
10:08
and i'm going to dot it with a little
10:10
butter
10:11
and if you want to use
10:13
a light butter on this you can but i
10:16
have to tell you i love buttering fish
10:20
okay this is ready to go in the oven all
10:22
i'm gonna do now is sprinkle it before i
10:24
put it in with just a little
10:26
worcestershire sauce
10:28
all right so we're gonna run this in for
10:29
about 12 minutes into that
10:33
preheated 350 degree oven
10:36
we're gonna let that cook until it's
10:39
almost done and then we're gonna
10:41
sprinkle it with parmesan cheese and run
10:43
it under the broiler until that's melted
10:48
all right the timer just went off so
10:51
let's take a look at our fish
10:54
oh my goodness it smells so good
10:57
i can smell the peppers and the onions
11:01
and i'm gonna just switch this oven to
11:02
broil
11:05
turn up that heat
11:06
i'm just gonna sprinkle it with the
11:08
parmesan cheese
11:10
and i think i'm gonna sprinkle it with a
11:12
little red bell pepper
11:14
all right so we're going to run this
11:16
back in the oven
11:17
and we'll want to keep a close eye on it
11:20
so
11:25
into the broiler that goes for a couple
11:27
of minutes
11:28
but this fish is smelling delicious
11:33
all right let's check this fish cause
11:36
should be ready oh and it is
11:39
look how bubbly
11:45
found my spatula again smells so
11:48
flavorful
11:50
oh
11:54
looks delicious
11:56
i'm gonna
11:59
i'm gonna pull me off a little bite
12:02
and see what it tastes like
12:11
that's really really good
12:14
we're going to come back and complete
12:15
our light meal
12:17
by making joann's almost fat-free lemon
12:21
cheesecake so y'all stick around i
12:23
really think you're gonna like it
12:27
[Music]
12:30
anytime you need help with the tv show
12:32
mom just let us know well how about
12:34
right now
12:35
come on
12:36
come on y'all get your butts up
12:39
work for your supper come on
12:41
what you got i got lemons been to the
12:43
lemon tree
12:44
yes what are we gonna do we're gonna
12:47
make joann's almost fat-free lemon
12:50
cheesecake bobby why don't you do the
12:52
crust son
12:54
and jamie can do the filling now you're
12:56
going to start out you're going to need
12:58
right at two cups of fat free vanilla
13:02
wafer crumbs got them ready to go so
13:04
when you get them mashed up then do the
13:07
butter all right all right jamie for you
13:10
cheesecake is yeah so simple you've got
13:13
three eight ounce packages blend all
13:15
this together blend it on time to go
13:17
it's the first cheesecake i've ever made
13:19
now you're using a fat-free cream cheese
13:23
and it's going to work nicely so just
13:24
beat that until it's fluffy
13:28
all right toss in your sour cream
13:30
that's fat-free sour cream
13:33
great just all right now throw in your
13:35
splenda
13:36
and that's
13:38
it's about two cups of splenda you got
13:40
splenda is one of those
13:42
sugar substitutes that you can actually
13:44
bake with all right now add your eggs
13:46
slowly and your egg beaters don't have
13:49
any fat or cholesterol in them
13:52
okay now you can add your second egg
13:56
all right that looks great son now
13:58
you're gonna need just a tablespoon of
14:00
lemon juice all right now you'll need
14:03
about a teaspoon of zest
14:05
and you're done
14:06
that was easy i know it cheesecakes are
14:09
easy easy easy to make
14:12
that looks perfect
14:14
and i'll show you something about your
14:15
mixer son okay leave it on low
14:19
and um now you tilt it out all right and
14:22
that cleans your beakers off okay i've
14:24
seen him do that on tv
14:28
all right there you go
14:30
okay son you've got your
14:32
i've pounded the vanilla wafers into
14:34
submission
14:36
okay and i'm adding about a quarter cup
14:38
of butter to them and uh getting ready
14:40
to put them in the pan here as our base
14:43
just pour that into your
14:45
just dump it all in
14:47
all right and
14:49
press that down very firmly you want to
14:51
move it over here to a steadier surface
14:53
and let it come up about an inch and a
14:55
half so when we take our cheese steak
14:57
out you can see some of that pretty
14:59
crust you get this in the oven real
15:01
quick like okay 3.5 actually 325 and
15:05
we're gonna let that bake for about
15:07
eight to ten minutes and then we're
15:09
gonna pull it out and we're gonna pour
15:11
in this delicious cheesecake batter that
15:15
jamie's mixed up all right bobby i've
15:17
got another crust that's already cooled
15:19
over there so if you'll bring that in
15:22
because
15:22
i'm really making two of these today
15:25
all right son you just pour that in on
15:27
your strawberry okay just straight in
15:30
see what a pretty batter you've got
15:33
okay mom all right dog baby put that in
15:35
the oven we're gonna let it bake at 325
15:38
of
15:39
75 minutes something like that so just
15:42
gently put that in your oven okay
15:45
and bobby if you'd be getting out the
15:47
one that i've already got cool as usual
15:49
some step ahead of you thank you
15:51
okay there you go son isn't that a nice
15:53
surprise it looks good all right now all
15:55
i'm gonna do is i'm just gonna dust our
15:57
plate just cause that kind of makes it
15:59
pretty with a little powdered sugar okay
16:01
now all you have to do is pour your
16:03
lemon curd into the center and just
16:05
bring it to the edge okay if it drips
16:07
down a little don't worry yeah i made
16:09
this curd earlier so it could be nice
16:11
and chilled but you can buy lemon curd
16:14
in a jar at some of your better stores
16:16
and you may can even find it in the
16:17
grocery store but that looks delicious
16:21
all right bobby look over there on that
16:22
counter and see if you don't see
16:24
something that looks like that's it
16:27
now how do y'all like this little trick
16:29
that's a pie cheater yes
16:32
all you have to do mark it or cut with
16:34
it you mark it that's it just press it
16:36
down and mark with it
16:40
and that shows you just
16:42
what the perfect cheesecake size is
16:44
ingenious yes
16:46
you want to cut the cake mom
16:49
you cheated it but you didn't cut it oh
16:51
no i'm fixing to cut us a piece but i do
16:53
want some garnish
16:55
looks delicious it's as good as it
17:02
looks right you've got us three forks
17:05
ready i got him
17:07
i hear bobby's swallowing hard
17:09
[Laughter]
17:11
it looks good
17:12
pass me a fork
17:14
give me a fork
17:17
would y'all like something
17:21
i do want something
17:25
that's a fine cheesecake
17:27
it doesn't taste like at all this is out
17:29
of this world y'all it's going to be
17:31
wonderful with the fish
17:33
well we really have to thank joanne poff
17:36
your recipe is over the top girl
17:39
thank you joanne delicious y'all stick
17:41
around because i'm going to show you how
17:43
to lighten up the oils and butters in
17:45
your life so y'all don't go anywhere
17:48
[Music]
17:52
we're going to talk about butters
17:54
and fats and olive oils let's start over
17:57
here with the butter this one is a
17:59
whipped butter you'd never want to use
18:01
this for bacon you would want to stick
18:03
to one of your stick butters we've got
18:05
an unsalted butter here which the
18:07
professional chefs really prefer this in
18:09
the center i've got a salted butter
18:11
which i'm from the south so i use this
18:13
even for my bacon they prefer not to
18:16
because they don't want any added salts
18:18
now this one is a substitute you
18:20
wouldn't want to do any bacon with a
18:22
substitute unless the recipe called for
18:24
it because it could mess you up and over
18:27
here we have our different oils the
18:29
lighter your oil is the better it is for
18:31
frying
18:32
and you all know probably that i do fry
18:35
my chicken in peanut oil and
18:38
if you really want to jazz up your oils
18:41
it's so easy to do that using fresh
18:43
herbs now i've taken oil and i've just
18:45
put fresh rosemary in there and this is
18:48
wonderful for your
18:50
your breads
18:52
it's delicious
18:53
[Music]
18:55
i can't believe that our time's up
18:57
already today it was fun though yeah it
18:59
was fun wasn't it you won't see me
19:01
cooking light very very often but i hope
19:04
that you've enjoyed today's show and i
19:06
really want to thank you boys for
19:08
catching that fish for your mama today
19:11
it's a hard fight too well they tried to
19:12
act like they weren't going to bite but
19:14
we got it and you look lighter already
19:16
you do
19:18
[Laughter]
19:21
[Music]
19:23
until next time america best dishes from
19:26
my like meal to yours let's go get us
19:29
some fried chicken y'all won't do this
19:40
you
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