Up next in 10
4 Healthy Southern Recipes - Paula's making a baked red snapper fillet recipe, a vegetable crudité platter, and a light lemon cheesecake. Paula’s Home Cooking, Season 3, Episode 19.
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00:00 Intro
1:52 Poppy Seed Pinwheels Recipe: https://www.pauladeen.com/recipe/poppy-seed-pinwheels/
8:39 Veggie Crudités with Light Dip Recipe: https://www.pauladeen.com/recipe/veggie-crudites-with-light-dip/
9:42 Can't Miss Red Snapper Recipe: https://www.pauladeen.com/recipe/cant-miss-red-snapper/
13:17 Joanne’s Almost Fat-free Lemon Cheesecake Recipe: https://www.pauladeen.com/recipe/joannes-almost-fat-free-lemon-cheesecake/
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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
- Hey y'all, I'm Paula Dean.
0:02
And today, I'm cookin on the lighter side
0:06
but my two boys, Jaime and Bobby, are gonna help me out.
0:09
And the first thing I'm gonna be makin is
0:11
poppy seed pinwheels with a light cream cheese center.
0:14
They're almost too cute to eat.
0:16
And then I'm gonna be fixin up a vegetable crudités
0:19
with a nice light dip.
0:21
After that, they boys is gonna be bringin me home
0:24
a freshly caught fish for my can't miss red snapper.
0:27
A dish that's so simple and so delicious
0:30
you won't believe it.
0:31
And then for dessert, Jaime and Bobby are gonna be helpin
0:34
me prepare an almost fat-free lemon cheesecake.
0:38
It's so rich and creamy,
0:39
you'll never know it's not the real thing.
0:42
So, get ready y'all
0:43
because today we're takin a walk on the lighter side.
0:49
- Hey Mom. - Hi guys.
0:51
- What's happenin?
0:52
- Just startin to cook.
0:53
Whatcha all doin?
0:55
- We're fixin to go fishin - go fishin.
0:56
- Any requests?
0:57
- Yes, bring me back a fish cause today I'm cookin lighter
1:02
- Okay, we're on our way out.
1:04
- So y'all bring it back to me.
1:05
- Snapper I think are runnin right now, so.
1:08
Okay, Mom, see you later.
1:09
- Bye Momma. - Bye.
1:12
- Y'all be careful and don't tarry.
1:13
- I'm excited.
1:15
- Let's go get some fish.
1:27
Hey Bobby this looks like a good spot.
1:28
Let's just start right here, okay?
1:29
- [Bobby] That's it man, right there.
1:29
- Keep me here now.
1:30
- [Bobby] That's it.
1:31
Now don't mess this up now.
1:32
Momma's expectin fish for dinner.
1:33
- We'll get it.
1:34
- You got it, you got it.
1:36
- Awe man.
1:40
- [Bobby] Momma's gonna be mad.
1:41
- A rope.
1:43
This is where you caught fish last time.
1:45
- I think it's the wrong guy doin the fishin
1:47
to tell you the truth.
1:49
- While they're fishin let's get started.
1:52
Today, I'm gonna start off by makin
1:54
poppy seed pinwheels.
1:56
I've got a light, softened cream cheese, here.
2:01
I'm gonna add some dry parsley.
2:04
And some dried chives.
2:07
And a half a teaspoon of garlic salt.
2:10
And we're just gonna mix that together.
2:14
Crescent rolls are a fabulous thing.
2:19
They're so many good hors d'oeuvres that you can make using
2:23
these wonderful, delicate crescent rolls.
2:28
So we're just gonna open these up.
2:30
And I hope that poppin don't scare me.
2:32
They get me every time.
2:36
There we go.
2:38
Alright now all I'm gonna do is open them up.
2:42
Kind of roll them out.
2:44
Press that into a nice rectangle.
2:48
So we're just gonna take this light cream cheese center
2:52
and we're gonna put it on to our pastry.
2:54
And I'm just gonna do it part of the way
2:57
cause when I roll it I don't want it
2:59
to squeeze all out.
3:04
Just gonna roll that up.
3:06
You wanna put a little flour on your board
3:10
to help me be able to roll it.
3:12
See how quick and easy that was.
3:15
Now we're gonna spray our pan with Pam.
3:18
Alright here we go.
3:21
Lightly because we're cookin lighter.
3:23
We're just gonna move that to our pan.
3:28
And we're gonna take our Egg Beaters
3:31
and I'm gonna brush a light coating
3:32
over the top of our pastry.
3:34
Now we just gonna dust the top of it with some poppy seed.
3:39
Alright so all we have to do now is score our pinwheels.
3:42
And I'm just gonna put a little flour here,
3:44
so I don't have to run my knife through.
3:48
And we're gonna not cut all the way through the pinwheel
3:50
but just through the pastry.
3:54
When I'm cuttin soft things,
3:57
I always like to use a serrated edge.
4:00
Alright now we're gonna put this
4:02
in a 375 degree pre-heated oven.
4:06
And in the meantime where gonna move over here
4:08
and make our dip.
4:10
And we're gonna bake it for about 10 minutes.
4:15
Alright now we're gonna make a light dip
4:17
for our fresh vegetable crouditte
4:19
And I'm gonna take light cream cheese.
4:27
I'm usin a light mayonnaise.
4:31
And I'm usin a light sour cream.
4:34
Now I'm just gonna blend these together.
4:38
Now this point, I'm gonna add one tablespoon of vinegar
4:42
and one tablespoon of fresh lemon juice in there.
4:48
Kay, here we go.
4:53
Alright that's mixed up pretty good.
4:56
Think it needs a little salt.
4:59
And I think I'm even gonna put a little pepper in it
5:02
to give it a little kick
5:04
because sometimes when you use light products
5:07
they fall short on flavor.
5:09
Now at this point,
5:11
I'm gonna be addin a half a cup of Roquefort cheese.
5:17
Now I think that out of all the strong cheeses,
5:20
that Roquefort's my favorite.
5:22
I just love it.
5:24
And I like the clumps in it.
5:26
So, like I said, "When I dip my vegetables in there
5:30
"I'll get a chunk of Roquefort".
5:33
Alright that takes care of our dip
5:36
for our vegetable croudittes.
5:37
But right now I'm smellin these pinwheels.
5:41
And I think we need to check on em.
5:45
Oh gosh, they look just delicious.
6:00
That looks really, really good.
6:02
And nobody will ever guess that I put
6:04
a light center in it.
6:09
That looks so good but you know,
6:12
I think that next one maybe has more fillin in it.
6:15
So imma leave that for the boys.
6:18
And I'll come in here and get me a center piece.
6:21
And now we talkin (giggles)
6:24
That's the piece I want.
6:27
Looks delicious.
6:29
Mm mm mm.
6:34
Gosh those are good.
6:36
When we come back, I'm hopin that we're gonna cook
6:39
some red snapper if those boys come back.
6:43
(knocking)
6:44
Hope the fish are bitin.
6:45
I'll see y'all soon.
6:48
(sock hop music)
6:51
- Yeah, alright.
6:52
- Awe you got it, you got it.
6:53
- Awe pbfff.
6:58
We've been out here an hour.
6:59
We've caught a tree limb, a rope and a sunburn.
7:04
Let's go to the market.
7:08
- Beautiful day to do it.
7:11
You can't fish.
7:14
I so hope y'all are enjoying the show.
7:16
And if you do.
7:18
Be sure to click like, subscribe and
7:21
notification bell so you'll never miss a video.
7:25
And we'll be right back after the break.
7:33
- Let's go to the market.
7:34
- Nice job, brother.
7:35
If Momma finds out that you didn't catch nothin-
7:37
- She never find out.
7:38
You know how happy she'll be
7:39
when we get there with the fish cleaned already?
7:43
- Easiest fishin we've ever done.
7:49
- Hey Jason.
7:50
What's happenin, man?
7:51
- We need a snapper on the fly.
7:53
Mom's waitin on us.
7:54
- I just got some fresh fish that just came in today.
7:56
- We didn't catch anything, today.
7:57
Now let's see.
8:00
- Yeah, that one right there.
8:01
- Looks good, perfect.
8:04
Thank you, Jason.
8:05
- [Jason] This is okay to you guys?
8:07
- We're goin straight to mom's,
8:08
do you mind filetin it for us?
8:09
- Sure, no problem.
8:10
Be right back.
8:11
- [Jaime] Thanks
8:14
- And just like that, we're back in good standing.
8:18
- Alright fellas, you're good to go.
8:19
- Awesome.
8:20
- Jason- - Thanks, Jason.
8:20
- You (indistinct) and put in
8:21
on our business account for us?
8:22
- Yes, sir.
8:23
- Thanks brother, we'll see ya next time.
8:28
- Hopefully the boys have had some good luck fishin.
8:32
I hope cause if they don't come in soon,
8:35
I don't know what I'm gonna do about the fish.
8:38
But anyway, while we're waitin on them,
8:40
we'll move on to our vegetable croudittes.
8:42
All we have to do that,
8:44
our dip has had a chance for the flavors to blend
8:48
and the lemon juice in it gives it
8:51
a wonderful little bite.
8:53
- Hey mom.
8:54
- Oh, there's my fishermen.
8:55
- Yep.
8:56
- I was bout to think I was gonna have to go to the store.
8:58
- Hey son.
8:59
- It's our best day fishin ever.
9:00
- No, you don't have to go to the store.
9:01
- Really?
9:02
- Yeah, what cha cook?
9:03
- Well, I've just got a vegetable crouditte for us.
9:06
So what did y'all catch?
9:09
- Beautiful snapper, the most beautiful snapper.
9:12
- You did, wonderful.
9:14
Well I was just bout to get worried about y'all.
9:16
- [Jaime] Looks almost like a fish shop did it,
9:18
doesn't it mom?
9:19
- They're already fileted.
9:21
- I did it on the way over.
9:22
Isn't it beautiful?
9:23
- You are the sweetest boy.
9:24
You're always thinkin of your momma.
9:26
- I love you.
9:27
I didn't want you to have to do it.
9:28
- Perfect (indistinct)
9:30
- Listen.
9:31
You guys go wash up but y'all don't go to far
9:34
cause I'm fixin to make a cheesecake
9:36
and I'm gonna need y'all's help, okay.
9:38
- Cheesecake.
9:39
- I'm not goin far.
9:40
- Well I'm not so sure about this fish.
9:46
It does smell like it's good and fresh so.
9:49
Maybe they really did go fishin.
9:53
Alright just gonna take a little salt
9:55
and a little pepper.
9:57
I'm gonna do very little to this fish.
10:00
This is the recipe of an ex-sister-in-law.
10:03
And I think she calls it "Can't Miss Fish".
10:08
So you can use any kind of fish
10:10
but I'm usin red snappers.
10:12
I'm just gonna put a little pepper on each side of it.
10:17
And I'm gonna come over here
10:18
and I wanna salt both sides and give it a rub.
10:23
Alright now in our dish,
10:27
I'm gonna layer bell peppers and onions.
10:31
And this is almost goin to act like a rack for our fish.
10:35
Looks great.
10:37
Now we're just gonna lay our fish on top like that.
10:40
And I'm gonna dot it with a little butter.
10:43
And if you want to use a light butter on this you can.
10:48
But I have to tell you, I love buttering fish.
10:52
This is ready to go in the oven.
10:54
All I'm gonna do now is sprinkle it before I put it in
10:57
with just a little Worcestershire sauce.
11:00
Alright so we're gonna run this in for about 12 minutes
11:03
into that pre-heated 350 degree oven.
11:08
We're gonna let that cook until it's almost done
11:12
and then we're gonna sprinkle it
11:13
with Parmesan cheese and run it under the broiler
11:16
until that's melted.
11:19
Alright the timer just went off.
11:22
So let's take a look at our fish.
11:26
Oh my goodness it smells so good.
11:28
I can smell the peppers and onions.
11:33
And I'm just gonna switch this oven to broil,
11:37
turn up that heat.
11:38
And I'm just gonna sprinkle it with the Parmesan cheese.
11:43
And I think I'm gonna sprinkle it
11:45
with just a little red bell pepper.
11:46
Alright so we're gonna run this back in the oven.
11:49
And we'll wanna keep a close eye on it, so.
11:57
Into the broiler that goes for a couple of minutes.
12:00
But this fish is smellin delicious.
12:05
Alright let's check this fish
12:07
cause it should be ready.
12:09
And ooh, and it is.
12:12
Look how bubbly.
12:17
Found my spatula again.
12:19
Smells so flavorful.
12:26
Looks delicious.
12:29
I'm gonna pull me off a little bite,
12:35
see what it tastes like.
12:43
That's really, really good.
12:46
We're gonna come back and complete our light meal
12:49
by making Jo Ann's Almost Fat-Free Lemon Cheesecake.
12:54
So y'all stick around.
12:55
I think you're really gonna like it.
13:03
I hope y'all are enjoying the show
13:05
and I want to hear from you.
13:07
Tell me what recipes or videos you'd like to see me
13:09
make by just leaving a short comment below.
13:13
Now, let's get back to the show, y'all.
13:20
- Any time you need help with the tv show, mom,
13:21
just let us know.
13:22
- Well, how bout right now?
13:25
C'mon c'mon y'all get your butts up.
13:28
Work for your supper, c 'mon.
13:30
- Whatcha got?
13:31
- I got lemons.
13:32
- Been to the lemon tree?
13:33
What are we gonna do?
13:35
- [Paula] We're gonna make
13:37
Joann's Almost Fat-Free Lemon Cheesecake.
13:40
Bobby, why don't you do the crust son?
13:43
And Jamie can do the filling.
13:45
Now, you're gonna start out.
13:46
You're gonna need right at two cups
13:49
of fat-free vanilla wafer crumbs.
13:52
- [Bobby] Got em. Ready to go.
13:53
- [Paula] So when you get them mashed up,
13:55
then do the butter.
13:57
- Alright, Jamie, for you-
13:59
- Okay mom, for me.
13:59
- Cheesecake is yet so simple.
14:01
You've got three eight ounce packages of cream-
14:04
- I'm blendin all this together?
14:05
- Blend it all together.
14:06
- Time to go?
14:07
This is the first cheesecake I've ever made.
14:07
- Now you're using a fat-free cream cheese.
14:12
And it's gonna work nicely.
14:13
So, just beat that til it's fluffy.
14:17
Alright toss in your sour cream.
14:20
It's fat-free sour cream.
14:23
Great, just...
14:24
Now throw in your Splenda.
14:26
And that's that's about two cups of Splenda ya got.
14:29
Splenda is one of those sugar substitutes
14:32
that you can actually bake with.
14:34
Alright now add your eggs slowly.
14:36
And your Egg Beaters don't have
14:38
any fat or cholesterol in em.
14:42
Okay, now you can add your second egg.
14:46
Alright that looks great, son.
14:47
Now you're gonna need just a tablespoon of lemon juice.
14:51
Alright now you'll need just about a teaspoon of zest.
14:54
And you're done.
14:56
- That was easy.
14:57
- I know it.
14:58
Cheesecakes are easy, easy, easy to make.
15:02
That looks perfect.
15:03
Now, I'll show you somethin about your mixer, son.
15:06
Okay, leave it on low and I'm...
15:09
Now you tilt it out.
15:11
And that cleans your beaters off.
15:13
- I've seen you do that on tv.
15:15
- You have?
15:16
- Yes I have.
15:17
- Alright there you go.
15:19
Okay, son, you've got your-
15:22
- I've pounded the vanilla wafers into submission.
15:25
And I'm addin about a quarter cup of butter to em.
15:29
And I'm getting ready to put em in the pan here as our base.
15:31
- [Paula] Pour that into your...
15:34
Mm hmm, dump it all in.
15:36
Alright press that down very firmly.
15:40
You wanna may move it over here to a steadier surface.
15:43
And let it come up about an inch and a half,
15:45
so when we take our cheesecake out you can see
15:47
some of that pretty crust.
15:49
You get this in the oven real quick like, okay?
15:51
- [Bobby] 350 for about eight to 10 minutes?
15:54
- Actually 325 and we're gonna let that bake
15:56
for about eight to 10 minutes.
15:58
And then we're gonna pull it out.
16:00
And we're gonna pour in this delicious cheesecake batter
16:04
that Jamie's mixed up.
16:06
Alright, Bobby, I've got another crust
16:08
that's already cooled over there.
16:09
So if you'll bring that in
16:11
cause I'm really makin two of these today, I'm...
16:14
Alright son, you just pour that in on your crust.
16:18
- [Jamie] Just straight in?
16:18
- [Paula] Just straight in.
16:19
See what a pretty batter you've got?
16:21
- Okay, mom.
16:23
- Alright doll baby, put that into the oven.
16:25
We're gonna let it bake at 325
16:27
for 60-75 minutes something like that.
16:31
- Wow that's a long time.
16:32
- So just gently but that in your oven.
16:34
And, Bobby, if you'd be getting out the one
16:36
that I've already got cooled.
16:38
- [Bobby] As you know I'm a step ahead of you.
16:41
- [Paula] Thank you.
16:42
Okay, there you go, son.
16:43
Isn't that a nice surprise?
16:44
- Yeah, it looks good.
16:45
- Alright now all I'm gonna do is dust our plate
16:47
cause that kind of makes it pretty
16:49
with a little powdered sugar.
16:51
Now all you have to do is pour your lemon curd
16:53
into the center and just bring it to the edge.
16:55
If it drips down a little, don't worry.
16:58
Now I made this curd earlier so it could be nice and chilled
17:01
but you can buy lemon curd in a jar
17:04
at some of your better stores.
17:05
And you may could even find it in the grocery store.
17:07
But that looks delicious.
17:10
Alright and Bobby look over there on the counter
17:12
and see if you don't see somethin
17:14
that looks like a...
17:15
That's it.
17:16
Now how do you like this little trick?
17:18
- [Jamie] That a pie cheater? - Yes.
17:20
All you have to do is-
17:21
- Do you mark it or cut with it?
17:23
- You mark it.
17:24
- [Jamie] That's it?
17:25
- [Paula] Just press it down and mark with it.
17:28
And that shows you just what the perfect cheesecake size.
17:33
- Ingenious. - Yes.
17:35
- [Jamie] You wanna cut the cake, mom?
17:37
You cheated it but you didn't cut it.
17:40
- No, I'm fixin to cut us a piece
17:42
but I do want some garnish.
17:44
Looks delicious.
17:45
- [Bobby] If it's as good as it looks.
17:53
- Alright you've got us three forks ready?
17:55
- [Jamie] Got em.
17:56
- [Paula] I hear Bobby swallowing hard (laughs).
17:59
- [Jamie] It looks good.
18:01
- [Paula] Pass me a fork.
18:03
- [Jamie] Hand me a fork.
18:07
- Would y'all like some?
18:10
- I do want some.
18:12
That's a fine cheesecake.
18:16
It doesn't taste like at all.
18:18
- This is outta this world, y'all.
18:20
It's gonna be wonderful with the fish.
18:22
Well we really have to thank Joann Hoff.
18:25
Your recipe is over the top, girl.
18:28
- [Jamie] Thank you, Joann, delicious.
18:30
- Y'all stick around cause I'm gonna show you how
18:32
to lighten up the oils and butters in your life.
18:35
So y'all don't go anywhere.
18:40
I so hope y'all are enjoying the show.
18:42
And if you do.
18:44
Be sure to click like, subscribe and
18:47
notification bell so you'll never miss a video.
18:51
And we'll be right back after the break.
18:57
We gonna talk about butters and fats and olive oils.
19:02
Let's start over here with he butter.
19:04
This one's a whipped butter.
19:05
You never wanna use this one for bakin.
19:07
You would wanna stick to one of your stick butters.
19:10
We've got an unsalted butter here,
19:12
which the professional chefs really prefer this.
19:14
In the center I've got a salted butter,
19:17
which I'm from the South,
19:18
so I use this even for my bakin.
19:20
They prefer not to cause they don't want any added salt.
19:24
Now this one is a substitute
19:25
You wouldn't wanna do any bakin with a substitute,
19:28
unless the recipe called for it
19:29
because it could mess you up.
19:33
And over here, we have our different oils.
19:34
The lighter your oil is,
19:35
the better it is for fryin.
19:38
And you all know, probably,
19:39
that I do fry my chicken in peanut oil.
19:42
And if you really wanna jazz up your oils,
19:46
it's so easy to do that usin fresh herbs.
19:49
Now, I've taken oil and I've just put
19:50
fresh rosemary in there.
19:53
And this is just wonderful for your breads.
19:58
It's delicious.
20:00
I can't believe that our time's up already today.
20:03
- It was fun, mom.
20:05
- Yeah, it was fun wasn't it.
20:06
You won't see me cookin light very, very often
20:09
but I hope that you've enjoyed today's show.
20:11
And I really wanna thank you boys
20:14
for catchin that fish for your momma today.
20:16
- [Jamie] It was a it's a hard fight too.
20:17
- [Bobby] Well they tried to act like
20:18
they weren't gonna bite but we got em.
20:20
- You look lighter already.
20:22
- You do.
20:22
- I do look lighter don't-
20:23
(all laughing)
20:27
Whoa.
20:28
Until next time America,
20:29
best dishes from my light meal to yours.
20:34
Let's go get us some fried chicken, y'all.
20:35
Won't dos it.
20:36
- lET'S GO
20:37
- I'm lighter.
20:40
Hey, y'all, it's Paula Deen.
20:42
Now, if you enjoyed this video, be sure to like it
20:45
and click the subscribe button as well as the notification
20:49
and bell to be alerted when I post a video.
20:53
Love and Best Dishes Y'all.
#Food & Drink
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