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Full Episode Fridays: Lunchin' On the Lawn - 4 Picnic Recipes | Al Fresco Recipe Ideas
Mar 31, 2023
4 Picnic Recipes | Al Fresco Recipe Ideas - Paula and Jamie are making recipes for a picnic lunch, including stuffed mushrooms with cream cheese, a lettuce wraps recipe, and a potato salad recipe. Paula’s Best Dishes, Season 8, Episode 10.
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00:00 Intro
0:56 Prosciutto-Stuffed Mushrooms Recipe: https://www.pauladeen.com/recipe/prosciutto-stuffed-mushrooms/
4:48 Lime Shrimp Lettuce Wraps Recipe: https://www.pauladeen.com/recipe/lime-shrimp-lettuce-wraps/
9:28 Zesty Potato Salad Recipe: https://www.pauladeen.com/recipe/zesty-potato-salad/
13:29 Ginger Biscuit Cake Recipe: https://www.pauladeen.com/recipe/ginger-biscuit-cake/
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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
- You can see who I'm in the kitchen with today.
0:02
And I always love my time with Jamie and we're going to be
0:06
making some dishes that are perfect
0:08
for lunchin' on the lawn.
0:10
We're going to be starting out with prosciutto
0:13
stuffed mushrooms, mmm.
0:15
And then we got some lime shrimp lettuce wraps
0:19
so good you're gonna flip over them.
0:21
Who said I didn't have talented children?
0:23
- That's my one talent.
0:24
- Next, is Jamie's colorful and zesty potato salad.
0:28
Sounds good, doesn't it?
0:29
And don't forget dessert,
0:31
a decadent ginger biscuit cake.
0:33
To eatin' on the lawn.
0:35
I don't know if our food's gonna make it to the lawn.
0:37
(upbeat music)
0:40
Jamie and I are going to have a little bonding time out in
0:44
the yard today.
0:45
- Yay!
0:46
(laughing)
0:47
- And he is so excited.
0:48
- Mom, I love spending time with you.
0:50
- So we're going to get our pan ready for this,
0:52
I've got some button mushrooms.
0:54
We're actually going to do lemon
0:56
and prosciutto stuffed mushrooms.
0:58
This is the kind of dish that you'd maybe like to fix your
1:02
plate and take out in the yard and it--
1:04
- It's a beautiful day.
1:06
- It is a beautiful day to day.
1:06
And I tell you what, we've had our share of rain.
1:09
So it's so good to see the sun out today.
1:13
Both sons, the S-O-N and the S-U-N.
1:16
- You're so clever, Mom.
1:18
- I'm so clever sometimes aren't I?
1:20
- What you gonna do with that butter?
1:21
- Well, I thought I'd just eat some.
1:23
(laughing)
1:25
Alright, I'm going to put a little butter Jamie,
1:28
into our pan.
1:30
- First thing I'm going to do is I'm going to chop up this
1:32
prosciutto pretty good.
1:33
- So if you would do that,
1:35
I'm going to be down here with our mushrooms
1:38
and I'm just gonna pop the caps out,
1:43
and we're using a baby portabella.
1:46
(light music)
1:51
I'm going to take half the caps,
1:53
chop them up and we're going to put them in with our mix
1:56
just giving us a little filler for the mushrooms,
2:00
but I'm just going to mince these up.
2:07
I need a little bit more butter, maybe.
2:11
Yeah, less.
2:13
- Oh, why not?
2:15
I've got a bunch of chives here.
2:16
I'm going to do about a quarter of a cup and I'm going to
2:18
mince these up really fine 'cause I don't want
2:21
big pieces of chive.
2:22
- That'll give us a nice, mild onion flavor y'all.
2:26
And plus the green in there will be beautiful.
2:30
All right, so I'm going to reduce the heat now, Jamie,
2:33
as soon as you get your chives in.
2:35
And you're going to give us a half a tablespoon of lemon
2:39
zest and I think we're kind of safe to eat.
2:44
- That smells so good.
2:46
- Doesn't it smell delicious.
2:47
I think I'm going to turn it totally off.
2:48
I'm going to take four ounces of cream cheese
2:52
and that cream cheese is going to bind
2:54
our ingredients together and make it rich and creamy.
2:59
All right I'm going to add a fourth of a teaspoon
3:02
of dried tarragon, I love it, kind of licorice like.
3:07
- Yeah.
3:09
- All right and I'm going to add one tablespoon
3:11
of Dijon mustard.
3:16
You know, there's a thousand ways to stuff mushrooms.
3:22
You can take them so many different ways.
3:26
And this is just one of them, looks yummy.
3:29
Here you look like you're about ready to snatch that spoon
3:32
from my hand.
3:34
All right so I'll be traying up our mushrooms
3:39
And we're going to stuff these y'all and then we're going to
3:42
put them in a 350 degree oven for 20 minutes.
3:46
(upbeat music)
3:53
Yes, perfect son.
3:57
And you can't get no better than perfect.
3:59
- Let's stuff 'em.
4:00
- Let's stuff 'em.
4:01
- These going to be overflowing.
4:03
- Yeah I'm gonna kinda stuff mine good son.
4:05
(upbeat music)
4:11
Oh, Jamie, that is just yum
4:15
- They sure are pretty too.
4:17
Nothing on top of these, this it?
4:19
- Nope, this is it, son.
4:22
And in the oven they go.
4:24
The saltiness y'all from the prosciutto
4:28
and the lemon zest just pops and goes together.
4:32
All right so in the oven that goes 350, 20 minutes.
4:38
Alright, so let's move on down Jamie, to our next dish.
4:43
And because we're going to need for these to marinate for
4:46
about 30 minutes, these are lime shrimp lettuce wraps.
4:51
We need one tablespoon of soy sauce,
4:54
two tablespoons of olive oil.
4:57
We need a couple of teaspoons.
4:59
- Wanna see a trick?
5:00
- Oh I do, I love it when you juggle.
5:03
- Look at that.
5:04
- Who said I didn't have talented children.
5:07
- It's my one talent.
5:09
- No, you have more talents than that son.
5:11
Alright, so I'm going to grate us up two teaspoons
5:15
of fresh ginger.
5:17
And how many of the limes are you doing, son.
5:20
- I'm gonna do all four of them.
5:22
- Okee doke.
5:24
(upbeat music)
5:31
Jamie, if you would add two tablespoons of olive oil
5:35
and one tablespoon of soy.
5:37
- Two of these of the oil,
5:39
I love the smell of the soy and the limes together
5:43
already is awesome.
5:44
- I'm mincing up one clove of garlic y'all
5:46
and it was a nice, healthy clove.
5:49
Now we've got one pound of jumbo shrimp and I'm dumping in
5:53
our garlic.
5:57
In goes our garlic.
6:00
And you can see that our shrimp have been
6:02
de veined and detailed.
6:06
So in they go, we're going to cover them.
6:10
Let them marinate for 30 minutes.
6:13
- That's a good looking marinade.
6:14
- These are gonna be delicious wraps, nutritious, delicious,
6:21
and very, very low in calories.
6:23
You've gotta like that.
6:25
Coming up.
6:26
We're getting a taste of our prosciutto stuffed mushrooms.
6:29
- That is so good.
6:31
- And putting together a fabulous lunch,
6:34
lime shrimp lettuce wraps,
6:36
and a zesty potato salad.
6:39
And later an over the top ginger biscuit cake.
6:43
- I mean a bread pudding with biscuits?
6:45
(laughing)
6:46
- Yes.
6:49
I so hope y'all are enjoying the show.
6:51
And if you do.
6:53
Be sure to like, subscribe in the notification
6:57
bell so you'll never miss a video.
7:00
And we'll be right back after the break.
7:04
(upbeat music)
7:06
Welcome back y'all, our mushrooms are ready.
7:10
- Oh, yes ma'am.
7:12
- I can't wait to taste them.
7:15
- You smell those?
7:16
- Oh gosh, yes, I smell them.
7:18
Ooh, ooh, ooh, ooh.
7:20
- Let's get them on our plate here.
7:21
- Y'all 20 minutes and you got them ready.
7:24
- Smells like bacon.
7:26
- Bacon, bacon, bacon, bacon. (laughing)
7:30
They do smell delicious.
7:32
- They're going to be hot though.
7:33
- I know it.
7:34
Well, let's have a mushroom.
7:36
- Okay.
7:37
- Yeah. They're a little hot son.
7:38
Ooh, I can't pop that whole hot mushroom into my mouth.
7:42
- I'll split it with you.
7:45
- Okay, to eatin' on my lawn.
7:46
I don't know if our food's gonna make it to the lawn.
7:49
- Less than 50% chance.
7:53
- Love what the lemon zest does to it, love it.
8:00
- Mushroom.
8:01
- Yum, yum, yum, yum.
8:04
Well, let's get started on our shrimp for some lime shrimp
8:08
lettuce wraps.
8:09
You remember when we left,
8:11
we had marinaded our shrimp and if you would dice me up half
8:16
a red bell pepper and those green onions.
8:19
I've got a small can of water chestnuts that I've drained.
8:25
All right so I'm going to slide these over here
8:27
and I'm going to change with that.
8:29
And I'm just going to take our water chestnuts and I'm going
8:32
to mince them up.
8:33
This is going to give our wraps a little crunch
8:37
and to our pan, we're going to add one more tablespoon
8:41
of vegetable oil and one more tablespoon of soy sauce.
8:45
- I'll do that so it'll be hot for us.
8:47
(upbeat music)
8:56
- I think our pan's hot so I'm gonna
8:58
go ahead and pour our shrimp marinade and all.
9:04
Now I'm going to turn this back up.
9:07
I'm going to add our water chestnuts, go ahead son.
9:11
And this is not going to take,
9:14
but about three or four minutes y'all,
9:16
for our shrimp to get done.
9:18
When they've turned pink and the transparency has gone
9:22
from them, you know they're done.
9:24
- It ain't going to take but a second,
9:25
but that's all I need to whip up our potato salad.
9:27
So I'm going to go on down.
9:28
- And Jamie's making his zesty potato salad.
9:30
- This is real heavy Bobby influence.
9:33
You see we got black olives and pimentos and we're going
9:36
to start with some red potatoes and we love potato salad.
9:40
We have eaten our fair share of potato salad.
9:43
- These are still kind of slightly warm and I love that.
9:48
- And we like them a little bigger too.
9:50
- We use skin and all y'all because on top of being lazy,
9:55
we want to get in the nutritious part of the potato,
9:58
which is in the skin.
9:59
- And it's a lot prettier that way too.
10:01
So I'm going to add a half a cup of black olives.
10:04
I've got a half a cup of pimentos
10:06
that I'm going to put in here.
10:07
- Okay, it's going to be very, very pretty.
10:10
- I'm going to put juice of one lemon.
10:16
- Jamie, this shrimp looks and smells delicious
10:20
and it's just almost done.
10:23
You can see that our shrimp are turning pink.
10:26
- Okay, good.
10:26
Well, this is almost done too.
10:27
A cup of mayonnaise in here.
10:30
- I'm going to turn that off
10:31
and move that a little closer to our lettuce wraps.
10:37
- By the time I get this turn, we'll be ready to eat.
10:41
- Can I chop this parsley?
10:42
Is that right?
10:43
- Chop some parsley and I'm gonna use,
10:46
I'm gonna go big pinch of salt and pepper.
10:50
- Looks delicious.
10:52
(upbeat music)
10:59
We used a beautiful curly leaf parsley.
11:02
- That's all that needs is a little bit of color.
11:04
You could say that.
11:05
- I'm gonna even put a little in our shrimp.
11:08
- You see this is a little wet mom, but you know,
11:10
the potatoes are gonna really soak up.
11:12
- Yeah, they'll soak it up.
11:14
And once it sits in the refrigerator.
11:17
Oh yeah, it'll get a little tighter.
11:22
And you don't, if you like less mayonnaise
11:24
you can certainly add less.
11:27
(upbeat music)
11:31
- Here's some for you.
11:32
- I love that and I love it on the purple plate.
11:35
- [Jaime] Beautiful.
11:36
- Alright, so let's come in here with a lettuce leaf.
11:41
(upbeat music)
11:46
I don't know if this is going to make it to the lawn.
11:48
(laughing)
11:50
- Hurry, oh, those look so good.
11:53
- I think it's going to make it to the end
11:55
of the counter, y'all.
11:56
They are beautiful, yes I do.
11:58
- I got you a fork down here.
11:59
- Yes, I do, beautiful.
12:04
- Beautiful.
12:05
- Gorgeous.
12:06
- What a wonderful little healthy lunch.
12:10
Mm-hmm.
12:16
So good.
12:18
- That is good.
12:19
I love the crunchy, the water chestnuts and the peppers
12:21
- Son, the potato salad is delicious.
12:25
- It's tasty.
12:26
- But the olives bring about a whole different taste
12:30
of that potato salad.
12:31
- Well, what we gonna cook next mama?
12:33
- We gotta have a little something sweet, don't we son?
12:35
We're gonna make ginger biscuit cake.
12:39
- Yum.
12:40
- Sounds good, doesn't it.
12:42
- Stick around.
12:44
- Coming up, our ginger biscuits cake.
12:46
- Absolutely giddy over the fact
12:48
that I'm sprinkling candy on top of biscuits.
12:51
(laughing)
12:54
- And then later we topped it off
12:55
with a molasses butter sauce.
13:00
I hope y'all are enjoying the show
13:02
and I want to hear from you.
13:04
Tell me what recipes or videos you'd like to see me
13:07
make by just leaving a short comment below.
13:10
Now, let's get back to the show, y'all.
13:14
(upbeat music)
13:17
- Biscuits, Mama.
13:18
- Those lettuce wraps though.
13:20
Before we go any further.
13:21
- No, no, biscuits, Mama.
13:23
- The potato salad, the lettuce wraps, and the stuffed
13:26
mushrooms were so good-- - Biscuits, ginger, cookies--
13:27
- So good, y'all.
13:27
But Jamie's right,
13:29
we're fixing to make a ginger biscuit cake, my precious.
13:32
Now we have started by baking off 12 homemade biscuits.
13:36
I'm gonna make the custard,
13:39
which is what makes this ginger biscuit cake so good.
13:43
- I mean a bread pudding with biscuits.
13:45
- Yes.
13:46
- Yes.
13:48
- Alright, now I'm going to need four cups of half and half.
13:54
And I'm going to put just a little bit,
13:57
just enough to kind of beat up my eggs.
13:59
I'm going to be using six eggs and I'm going to crack them
14:05
individually so I can just scope them out.
14:10
Make sure I like the way they look.
14:14
- Mama.
14:14
- Yes.
14:15
- We're making bread pudding with biscuits.
14:17
- Yes, I know.
14:18
Can you think of anything better?
14:20
- No.
14:22
(upbeat music)
14:30
- There we go.
14:33
I'm just going to whisk those eggs up and then I'm going to
14:36
pour in the rest of my heavy cream.
14:43
That's pretty and yellow that is from those yolks.
14:46
So now I'm going to pour in the rest of my half and half.
14:50
And that's a total of four cups.
14:52
- And I'm going to chop up a bunch
14:54
of candy to put on top of our biscuits.
14:57
- Yes, well actually it's just crystallized ginger.
15:00
- Close enough to candy for me.
15:02
- All right, now I'm going to add two teaspoons of vanilla,
15:07
you know, and looking at those eggs.
15:09
Let me tell y'all what I have done.
15:12
And I can't tell you how much pleasure it brings me.
15:18
I have chickens.
15:20
They're rescue chickens.
15:21
They are so happy to be at our house now.
15:24
And they're the sweetest things and they've got my heart.
15:27
Y'all, now I'm going to add a half a cup of dark molasses.
15:32
- And I've got one box of ginger cookies
15:34
that I'm just going to mash up real good.
15:37
(slow music)
15:43
Do they lay eggs, mama?
15:44
- Yes, they lay eggs.
15:46
- How many eggs do you get every day?
15:47
- Well, there's been a lot going on.
15:49
So they've kind of been disturbed in the egg laying.
15:52
- They may have found out who you are.
15:54
(laughing)
15:55
They might've seen a cookbook.
15:57
Buk, buk, buk.
16:03
- Alright, now I'm going to add one cup.
16:06
Jamie's got me so upset, y'all I can't hardly talk.
16:12
One cup of light brown sugar.
16:15
Look at this, it's the color of coffee.
16:18
Isn't it.
16:19
And now I'm going to add a stick of melted butter.
16:26
Yum.
16:27
- We got our ginger all chopped up mama.
16:29
I'm going to put that on top of the ginger cookies
16:30
on top of the biscuits.
16:32
(laughing)
16:36
I'm absolutely giddy over the fact
16:37
that I'm sprinkling candy on top of biscuits.
16:41
(laughing)
16:43
- Oh my gosh.
16:45
All right, son.
16:46
I'm ready to pour our custard over--
16:49
- Custard, over the candy over the biscuits.
16:53
- Just gets better.
16:57
All right, so here we go.
17:00
Now we're going to let this sit for about 45 minutes
17:04
- Great day in the morning.
17:07
- Because we want those biscuits to soak up all
17:12
of that custard.
17:13
Yum, yum.
17:15
- Those two biscuits are naked.
17:16
- Super yum.
17:18
Okay, I'll get him, no naked biscuit.
17:21
This is going to be delicious.
17:24
And then we're going to put it in a 375 oven
17:27
and we're going to cook it for 45 minutes.
17:30
Coming up.
17:32
- What does this biscuit, candy cookies bread pudding need?
17:36
- A butter molasses sauce of course.
17:41
I so hope y'all are enjoying the show.
17:43
And if you do.
17:45
Be sure to like, subscribe in the notification
17:49
bell so you'll never miss a video.
17:52
And we'll be right back after the break.
17:56
(upbeat music)
17:59
- What does this biscuit, candy cookies bread pudding need?
18:03
- Well, it needs a sauce.
18:04
Believe it or not.
18:05
- I believe you.
18:06
- We made that wonderful cake,
18:09
but now we're going to make molasses buttercream sauce.
18:13
- It's true.
18:14
- To go on top.
18:15
Jamie's going to be dicing us up some walnuts.
18:19
Now I'm going to put a couple of tablespoons of butter
18:21
in the pot.
18:22
Oh, I've measured out one cup of whole milk.
18:26
Now I'm going to measure out one cup of heavy cream.
18:32
Yes yes, yes.
18:34
- Yay.
18:36
- Yes, yes.
18:38
So in the pot, our heavy cream goes.
18:42
- That's a good thing we had a light lunch.
18:44
- I know, in goes my milk.
18:49
The next thing I'm going to add is a dark molasses.
18:54
And I'm going to need a quarter of a cup.
18:56
We're carrying the same flavors in the cake,
18:59
straight into our sauce.
19:01
- Good.
19:02
- Yes, okey-doke and our thickener is just
19:07
a tablespoon of cold water and a tablespoon of cornstarch.
19:14
Alright, so our butter's starting to melt.
19:18
Look, it looks like motor oil
19:22
but it doesn't taste like motor oil.
19:25
So good.
19:27
Alright.
19:27
Now I'm going to add a half a cup
19:29
of firmly packed brown sugar.
19:34
And then the last ingredient is a quarter of a cup
19:38
of an Irish cream liquor.
19:45
- Yes ma'am.
19:46
- Yes.
19:48
And it's starting to boil.
19:51
You can see that little bit of butter floating on top
19:54
and look it there.
19:55
There it comes.
19:56
- Yes Ma'am.
19:57
- Now we're just going to add in the slurry
19:59
of cornstarch and water.
20:01
- That's gonna be so good.
20:02
- Yes.
20:03
Go ahead and throw in the nuts.
20:08
Yes, yes.
20:13
- That looks perfectly perfect.
20:15
- It looks perfectly perfect, you're right.
20:19
- You wanna pour it on.
20:19
- Yes, yes, let's pour.
20:24
Ooh.
20:27
- It's hot now.
20:28
- The dish is still a little hot.
20:32
- Watch your hands, Mom.
20:36
This isn't our first run in with a big boy bread pudding
20:40
is it mom.
20:41
- No.
20:44
My gosh.
20:45
- Oh it needs ice cream mama.
20:46
- Just talk just a little bit, whoa.
20:49
- Oh, just a little bit.
20:50
Oh my gosh.
20:52
- This'll be so nice.
20:54
It'll cool it down a little bit
20:55
and add a little bit of cream.
20:57
- 'Cause there's not enough cream in it.
20:59
- There's not.
21:00
(laughing)
21:01
- I'm gonna come sit with you.
21:02
- I want you to come sit with me.
21:04
(upbeat music)
21:10
- There's so many different flavors, gracious.
21:15
My new favorite breakfast y'all.
21:19
- Okay, this isn't breakfast.
21:20
It's dessert.
21:22
- It's whatever you want it to be.
21:22
I'm a grown man and if
21:24
my wife says I can have this for breakfast I will.
21:28
- If your wife says you can have it.
21:30
(laughing)
21:34
Hey, y'all, it's Paula Deen.
21:36
Now, if you enjoyed this video, be sure to like it
21:40
and click the subscribe button as well as the notification
21:44
bell to be alerted when I post a video.
21:47
Love and Best Dishes Y'all.
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