Up next in 10
It's mini meal time! These no fuss meal recipes are short..and sweet! Join Paula as she makes some mini Mexican pizzas, chili in a biscuit bowl, and a banana dessert.
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#pauladeen #fullepisodefriday
You can follow along with the recipes below to make your own mini meals:
Mexican Pizza
https://www.pauladeen.com/recipe/mexican-pizza/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean and the days
0:03
of slaving over a hot stove are over
0:06
because today we're fixing no fuss meals
0:09
that won't take but just a few minutes.
0:12
First up are my hot and bubbly mini
0:14
Mexican pizzas that's just dripping with
0:17
an ooey gooey cheese. And then I've got
0:20
[music] hot and chunky chili served in
0:23
the cutest little mini biscuit bowls
0:26
that are just bursting with flavor. And
0:28
finally, I want to show y'all mama's
0:30
banana dessert. It's so sweet and
0:32
creamy, you won't believe how good it
0:34
is. So, get out your plates and napkins,
0:37
cuz it's mini meal time, y'all.
1:12
But somehow in my later life, I became
1:16
one lucky chick. You can see I'm here in
1:20
our backyard and I'm just enjoying this
1:23
beautiful sunny day. And you know,
1:25
sometimes you you don't want your meals
1:28
to be this huge production. Uh you want
1:32
to just have real casual food. So today
1:35
is all about quick mini meals. Now I'm
1:38
going to start by making some mini
1:39
pizzas and I've got my pot heating here.
1:42
I'm going to put a little oil in there.
1:44
And I'm going to sauté quickly some bell
1:46
peppers and some mushrooms. You can see
1:49
I had my pot hot.
1:54
And think for this pizza, I want to make
1:59
like a Mexican pizza. Instead of using a
2:02
pizza sauce, I'm using a jarred salsa.
2:06
And I'm going to be using one of the
2:08
storebought
2:10
pizza crust. These are wonderful. Now,
2:13
I'm going to take a large biscuit
2:15
cutter.
2:17
And you could put anything in here that
2:19
you wanted to. You could use zucchini.
2:21
You could use onions. Um, what I've
2:24
chosen today though is the mushrooms and
2:27
the bell pepper. And do y'all know what
2:29
I'm using as a table today?
2:32
Michael has had this thing around the
2:35
house or around in the yard for years.
2:37
It's a trough that holds water for
2:40
horses. Michael and his daughter
2:43
Michelle and Anthony are just huge
2:46
[snorts] horse lovers. They love to ride
2:48
horses. All right. Now, I've got our
2:51
pizza cut out for our crust. And now I'm
2:54
going to take just a jarred salsa. And
2:56
you can use any any one that happens to
2:59
be your favorite.
3:01
And I'm just going to put a little bit
3:03
of that on each one. Just like that.
3:08
The children in my family love Mexican.
3:12
Ki and Michelle could eat it four times
3:16
a week easily.
3:18
I think our vegetables are sauteed
3:20
enough. I don't want to over sauté them.
3:23
I don't want them to be like mushy.
3:27
Okay. Now, I'm going to put a little
3:29
salt and pepper in the veggies and toss
3:32
those around.
3:37
And then I'm going to put these on
3:40
each of our pizzas.
3:44
This is also fun to do after everybody
3:47
gets to your house. Everybody can make
3:50
their own pizza and put anything you
3:52
want. You can have a variety of
3:54
everything. Some people love black
3:57
olives on their pizza.
3:59
All right. Now, I'm gonna put these in
4:01
the oven and I'm gonna bake them for a
4:02
few minutes. And then I'm gonna come
4:04
back and I'm gonna cheese them. But
4:07
right now, that look at the boat. Hey,
4:10
[laughter]
4:11
I can't tell from this far who that is,
4:13
but I know I know them. The next thing I
4:16
want to show you today is chili in a
4:18
mini biscuit bowl. Now, we're going to
4:20
start with two cups of biscuit mix and
4:24
2/3 cup of milk.
4:26
And I'm going to put because it's chili,
4:29
I'm going to put just a little cayenne
4:31
pepper in it just to give it a little
4:34
kick.
4:37
So you can see I got some mini muffin
4:40
tin sitting here. We're just going to
4:42
mix this up.
4:44
And if you wanted to, you could even add
4:46
cheese to this this mix. All right, you
4:49
can see how easy that came together.
4:52
Now, we're going to take our muffin tins
4:54
and instead of cooking in them this way,
4:57
we're going to cook on them this way.
5:00
And I'm going to spray them with a
5:01
little spray
5:03
so that our biscuit mix won't stick. All
5:06
right. I'm just going to rub a little on
5:08
my hands. And I'm going to come over
5:10
here and I'm going to pinch off a piece
5:12
of biscuit mix about the size of a
5:14
walnut. And then I'm going to flatten
5:17
it. And I'm gonna put it
5:20
here. I want to move things around so
5:22
y'all can see. Can you see? All right.
5:24
Now, I'm just gonna form that little
5:26
bowl around our muffin tins.
5:31
Now, I'm going to use
5:34
every other
5:37
muffin because if I tried to make them
5:40
side by side on every one of them, they
5:43
would stick together, you know, cuz
5:45
they're going to puff up some. just
5:47
flatten it. And then I'm going to go to
5:48
here
5:50
and get our next bowl going.
5:53
You can see how easy this is. And you
5:56
could season this up any way you wanted
5:58
to. Now, if you wanted to make your
6:01
bowls a little bit bigger, you could.
6:04
You could use the mediumsiz muffin tins.
6:07
Or if you wanted to make a big bowl for
6:09
everybody, you know, they make those uh
6:12
muffin tins that are like jumbo size
6:14
that are like that big.
6:19
And y'all can see probably how I'm
6:21
dressed today that it's a little cool
6:23
here in Savannah and I got some heaters
6:25
going around me and I can hear them
6:27
crackling and popping. It sounds so
6:29
good. All right. Now, let me show y'all
6:31
a little trick.
6:34
I'm going to come behind
6:37
each one and flatten
6:40
our biscuit bowls out. So when they come
6:43
out, they'll have a smooth bottom and
6:46
they won't sit cattywampus, you know,
6:48
and roll out. So these are ready and
6:50
we're going to stick these in the oven
6:52
and when I come back, I'm going to
6:54
finish up those pizzas for you. So y'all
6:57
don't go anywhere because today we're
6:59
noshing out with many meals in minutes.
7:19
And look at these cute little biscuit
7:21
bowls.
7:23
Aren't those the cutest?
7:26
Aren't those the cutest little bowls?
7:28
All right, we're just going to set those
7:30
aside
7:32
for a minute. And now I'm going to pull
7:33
out our pizzas. Now, you can do this any
7:36
way you want to. Oops.
7:40
But I think that I'm going to top these
7:42
with cheese.
7:46
Oh, and you can see they're steaming cuz
7:49
it's a little nippy outside. All right.
7:52
And I've got some cooked ham here.
7:55
And you could use bacon or beef or
7:58
chicken, anything you wanted to.
8:02
And I'm going to run these back in the
8:04
oven and just let that ham and cheese
8:07
melt.
8:09
All right. Now, while that's melting,
8:11
I'm going to come over here and I'm
8:12
going to make our chili. I'm going to
8:14
start with a pound of ground chuck. So,
8:18
this is probably 90% lean and 10% fat.
8:22
Personally, when I'm making chili for us
8:25
to eat by the bowl, I use a link
8:27
sausage. I use ground turkey and I use
8:30
ground beef. I just love all those
8:32
flavors mixed together. But for this,
8:35
I'm just going to use the the ground
8:37
chuck. And I'm going to brown it off.
8:40
And I don't even think I'm going to have
8:41
to drain it since it's a chuck. So,
8:43
there shouldn't be much fat in it.
8:46
And now I'm going to toss some onion
8:51
and some diced bell pepper
8:57
and give that a toss.
9:04
All right. Now I'm going to add a little
9:06
salt,
9:08
a little pepper,
9:12
and 2 tablebspoon of chili powder.
9:22
Okay, this is really starting to smell
9:24
good.
9:28
And our cheese should be about melted on
9:31
our pizzas. And I guess y'all have
9:33
noticed that I'm not in my own kitchen
9:35
today. I'm not in my regular kitchen,
9:37
but you know, Michael and I are building
9:39
a house here in Savannah on the water.
9:41
And you can see where all the shrimp
9:43
boats are kept right down the way. And
9:46
there's just nothing more beautiful than
9:49
seeing these old shrimp boats coming
9:53
down this little bitty creek.
9:55
Now, our cheese is melted.
9:58
Those are piping hot.
10:01
Now, I'm going to take one of these out
10:04
for you
10:07
and put right there. Now, I think I'm
10:09
going to finish this off almost like a a
10:13
taco since I've used the salsa as a
10:15
base. And I'm going to put some lettuce
10:18
on it
10:20
and sour cream. And oh, I wish I had
10:24
some green onions, some green onion
10:27
tops. But look how good that is. And I
10:29
think you can't have too much cheese.
10:32
All right, I can't hardly wait to dig
10:35
in. But before I do that, I've got to
10:38
finish getting everything in our chili
10:40
pot. Now, I'm adding the red kidney
10:42
beans. And I'm adding a can of
10:45
Mexicanstyle
10:47
tomatoes.
10:49
So, they've got some seasoning in them,
10:51
too. So, we're just going to put that in
10:53
there
10:55
and let this simmer. I'm going to give
10:57
it a quick stir.
11:00
Oh, doesn't that look good? And I got a
11:02
full pot. Oh, great time of day. That
11:05
looks so good. I think I'm going to sit
11:07
that plate on top of it so it can get
11:09
hot quick. Oh, and now I'm ready to
11:11
taste.
11:14
You know, I'm I'm weird about something.
11:17
I love ripe olives to just stand up here
11:20
and eat. In fact, I've been munching on
11:23
them while I was piddling around back
11:26
here. But I don't like them on my pizza.
11:30
So, I'm going to forego that.
11:34
But I do love sour cream.
11:38
Look how delicious that looks. And the
11:41
pizza crust is so crispy. It's going to
11:44
be like eating a fat crouton.
11:52
This is perfectly yummy. When we come
11:55
back, I'm going to show y'all different
11:57
variations that you can do with this
11:59
little pizza. We're going to finish up
12:01
our chili and I'm going to be making
12:04
mama's banana dessert. So, you don't
12:07
want to miss that one. It's just out of
12:09
this world delicious. So, I'll see y'all
12:11
back in a minute.
12:27
And I'm ready to pull together the last
12:31
thing that's just going to complete all
12:33
of our little mini meals today. And
12:35
that's dessert. Now, I'm putting some
12:38
nuts in. I've got some pecans and I'm
12:40
going to throw them in the oven and I'm
12:42
going to toast those off because when
12:44
you toast them, it just really pulls out
12:46
the oils in them and the flavor. And
12:47
while those are toasting, I've got two
12:50
cups of heavy cream.
12:53
And I'm going to whip this up along with
12:55
some sugar.
13:13
And I'm going to
13:16
just load this up.
13:19
Load the whipped cream up into our bag.
13:22
Right.
13:30
And I'm going to nip
13:32
the corner because I am using
13:37
a small rimmed container. And I'm going
13:39
to start with a banana.
13:46
And I'm going to do these last so they
13:47
won't turn brown on me. But if you're in
13:49
a hurry and you want to do these ahead
13:51
of time, just put a little lemon juice
13:53
on them and that'll keep them from
13:57
turning dark. I love bananas.
14:01
And they're a wonderful source of
14:03
potassium,
14:05
which women really need. And I smell our
14:07
nuts. Let me go ahead and get these out.
14:15
All right. All right. So, I'm going to
14:16
drop about four bananas
14:19
down in there.
14:21
And I'm going to come in here with our
14:23
bag
14:26
and put some whipping cream. Now, I'm
14:28
going to come in here with a little
14:30
chocolate syrup
14:32
and just drizzle over this. This is
14:35
almost kind of like a a mini banana
14:38
split.
14:40
All right. Now, I'm going to come back
14:41
in here with a couple of more bananas.
14:44
All
14:46
right. Now, I'm going to crush some
14:48
cream filled chocolate cookies.
14:55
It's going to be so good with those
14:57
bananas
14:59
and that chocolate syrup.
15:06
Looks so good.
15:09
All right. Then we're going to come back
15:10
with
15:12
some more whipping cream
15:18
and some more chocolate syrup.
15:21
And then I'm going to top these with our
15:24
toasted nuts. And I'm just going to kind
15:26
of crush the nuts
15:30
in my hand.
15:32
And look how delicious that looks.
15:38
All right. So, we got our bananas. And
15:41
the beauty of this dessert is there's no
15:43
no cooking to it. The hardest part is
15:46
whipping the cream. And of course,
15:48
there's nothing to that. So,
15:52
and then last but not least, the things
15:54
that make desserts so stinking good
15:59
is pecans. How delicious do those look?
16:03
All right. Now, I'm going to come in
16:04
here
16:06
and just get our chili.
16:08
Now, if you don't want to pre-make
16:10
these, you can just have a a basket
16:13
filled with your little bowls and people
16:16
can
16:18
come by and fix their own.
16:22
In fact, you could keep your chili in a
16:25
crock pot
16:27
so it stays nice and hot in case you
16:29
don't have a stove.
16:33
So when everybody has a little mini bowl
16:37
of chili,
16:39
the chili's going to be piping hot.
16:44
Now I kept around a couple of things
16:46
that I used on our pizzas that to me go
16:50
really well with with our chili bowls.
16:55
You know, I'm a condiment girl. I love
16:57
my condiments.
16:59
So, I think I would like mine with a
17:02
dollop of sour cream and maybe just a
17:04
little cheese.
17:07
And I've got some fresh chives here.
17:11
You can use chives or you could just use
17:14
a green onion, but just for color, I'm
17:18
going to use
17:20
a little fresh chive on mine. Doesn't
17:23
that look yummy?
17:30
So good.
17:32
When we come back, I'm going to show
17:34
y'all some ways that you can mix up your
17:37
pizzas and please everybody. So, y'all
17:41
don't go anywhere cuz we still eating.
17:58
Okay,
18:00
today's tip about your mini meals. You
18:04
saw that I made the Mexican pizza
18:06
earlier. Well, now I'm going to make an
18:08
Italian pizza and a Greek [music] pizza.
18:11
And I'm going to use an olive top nod
18:14
for the Greek. And I'm just going to
18:16
spread [music] that around. And that's
18:19
going to serve as like our base [music]
18:22
like the salsa did and like the marinade
18:26
for Italian. Just a little fresh
18:29
spinach.
18:31
Put on that. All right. And then I'm
18:33
going to top it with feta cheese.
18:38
And onto [music] our tray those go.
18:41
Now for our Italian, I'm going to use a
18:44
nice rich tomato sauce. Now you can buy
18:48
this from [music] the store or you can
18:49
make your own. And I'm going to use
18:52
proolone cheese. You can make any pizza
18:56
you like. You could do salmon. You could
18:57
do pineapple. Now, I'm going to throw
18:59
these in the oven. All right. Now, I've
19:02
got some that's
19:04
already ready in the oven. And I can
19:06
hear those little things sizzling.
19:09
I'm going to put these in and let them
19:11
get ready. All right. Now, on our
19:14
Italian pizza,
19:17
I've got some pushcido.
19:21
And I'm just going to come in here and
19:24
make us some [music] slices.
19:27
and put that on top of the proolone
19:30
cheese.
19:37
And just that easy, we've transformed
19:40
that regular little pizza into three
19:43
different kinds. And I hope [music] your
19:46
family's going to love every one of
19:47
them.
19:49
You got something [music] for every
19:51
taste.
19:55
I love pursudo.
19:57
You know, my family and I are
19:59
notoriously
20:01
big eaters. We love a big hearty meal,
20:05
but sometimes even us big eaters like to
20:08
just spend the afternoon or the evening
20:10
just kind of grazing and making that
20:13
meal last all night long. And this is
20:16
just perfect for us. The Italian, the
20:19
Mexican, and the Greek pizzas. I've got
20:21
something for everybody's taste. And
20:23
these adorable little chili cups in a
20:25
biscuit bowl everybody loves. And last
20:29
but not least, mama's banana dessert
20:34
in the little bitty glasses.
20:37
I think it might be all right if I have
20:39
two of these.
20:41
I hope that your family likes some of
20:43
these recipes and y'all will try them
20:45
when you're in a mood to just graze all
20:48
night. So until next time, America, I
20:51
always send you love and best dishes
20:55
from my family's kitchen to yours.
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