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Paula gets ready for a pot luck by creating three pasta dishes—a baked spaghetti, a spicy shrimp-filled casserole, and a fettuccini chicken salad. Paula's Home Cooking Season 02, Episode 05.
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0:00
hey y'all I'm Paula Deen and tonight
0:03
I've been invited to a potluck supper
0:05
and you know for pot looks there's only
0:08
one way to go and that's with pasta this
0:11
means I'm gonna need to find the
0:13
freshest pasta around and then I'll show
0:15
you all three pastabilities that'll make
0:18
it look like you've been cooking all day
0:20
first I think I'm gonna start with a
0:22
beautiful baked spaghetti and then I'll
0:25
show you how to make an exotic spicy
0:27
shrimp filled casserole that I promise
0:30
I'll have the folks lining up for
0:31
seconds and last but not least a
0:34
fettuccine chicken salad that's light
0:36
and just right so y'all go get your
0:39
water tube all in and get the strainer
0:41
out because today it's all about potluck
0:47
[Music]
1:05
[Music]
1:11
[Music]
1:16
you know there's nothing better than
1:18
this time of year using fresh herbs from
1:20
your garden in your pastas but not just
1:23
an ordinary pasta a wonderful fresh
1:25
pasta so come with me we're gonna get
1:28
some now today I've decided to go
1:33
all-out for this special pasta potluck
1:36
dinner that's why I'm going to see my
1:38
friend Angela she makes the best fresh
1:41
pasta in my neck of the woods but y'all
1:44
don't worry if you can't get fresh pasta
1:46
near your house because all of the
1:48
dishes I'm making a date work out just
1:50
great with regular dried boxed pasta
1:58
what are we making here this is the
2:00
pasta sheets it's rolling out and and
2:04
then we'll put it over and we'll cut it
2:06
into whatever you need you want to make
2:08
a start with fettuccine that sounds
2:10
great okay now would we make the
2:11
spaghetti out of this or is this top
2:13
just the flan up this is gonna make
2:15
spaghetti angel hair fettuccine whatever
2:18
you need okay so it's the same pasta
2:20
just different shapes exactly then
2:27
here's your fresh fettuccine I hope this
2:30
is how you like it just the way I like
2:32
it
2:34
okay now we're going to just package
2:37
this up for you in a box
2:40
make little nests I love the way you
2:43
package this I already have the
2:45
spaghetti in the end almost like gift
2:47
boxes a work of art thank you I'm sure
2:51
your recipe will turn out lovely
2:54
don't forget the pasta cooks very
2:56
quickly the fresh pasta one more time
3:03
five days in the fridge right five days
3:06
in the 30 days in the freezer mm-hmm
3:08
well thanks so much I know it's gonna be
3:11
heavenly I'm sure it will - Thank You
3:13
Angela have a great day thanks you too
3:17
[Music]
3:29
Angela had some wonderful pastas there
3:32
for me I think you can see why I'm
3:35
willing to go to this kind of trouble
3:37
for this baked spaghetti by going to see
3:40
Angela and getting some of her products
3:43
they're just the best freshest you can
3:45
get and we're gonna start today by
3:48
making our sauce for baked spaghetti
3:49
voter magazine actually named the baked
3:53
spaghetti that we serve at the lady and
3:54
since the very best baked spaghetti in
3:56
the south so I think you're gonna love
3:58
this recipe we're gonna start with a
4:00
little olive oil and we're gonna start
4:05
by sauteing chopped yellow onion and
4:10
chopped green pepper and minced fresh
4:15
garlic we're just gonna stir those
4:17
around and let them sweat for a few
4:19
minutes they don't have to get soft and
4:22
gooey but just like so we gonna let them
4:24
just sweat alright our onions and our
4:27
peppers and our garlic has sweated and
4:30
now it's time to add the tomatoes these
4:33
are canned diced tomatoes now you can
4:36
use fresh if you like they make the best
4:40
sauces and this is an ordinary canned
4:42
tomato sauce and I'm adding a little
4:45
water to ours and now we're going to add
4:49
our seasonings we've got an Italian
4:51
seasoning and we've got some seasoning
4:55
salt a little sugar and then I'm gonna
5:01
put house seasoning and I'm just gonna
5:03
kind of do this to taste the last thing
5:05
I want to do is they add this wonderful
5:07
fresh parsley that I got from the garden
5:11
this is an Italian parsley it's my
5:14
favorite of all the Parsley's and we're
5:16
just gonna chop just a little bit this
5:20
is just so pretty in that sauce the red
5:23
and the greens and it's ready for the
5:30
cover we're gonna let this simmer for
5:32
about 30 minutes before I add the meat
5:35
to it
5:38
and it's so easy while our sauce has
5:42
been simmering I've been browning our
5:44
ground meat now for this particular dish
5:46
today I'm using a ground round hamburger
5:49
meat which is quite delicious and look
5:51
at our sauce it looks fabulous just add
5:55
our meat to the sauce and then we're
6:00
gonna let it simmer for oh gosh maybe 20
6:03
or 25 more minutes so you can see you
6:06
really can't miss this dish up that
6:08
looks just perfect so we're gonna put
6:10
the lid on it and let it simmer and
6:11
while we're doing that I'm gonna come
6:13
back here and now we're gonna move to
6:15
the star of this dish our fresh pasta
6:19
look how beautiful that is
6:21
this pasta that we're using for the
6:24
baked spaghetti is a regular spaghetti
6:27
noodle size and you can see how
6:30
beautiful and fresh it is and it's been
6:33
dusted with semolina flour so it won't
6:36
stick now we're gonna check our water
6:38
and hopefully it's at a rapid bowl
6:41
because it is fresh pasta it cooks in a
6:44
quicker time than your ordinary hardbox
6:47
pastas drop it in there in this
6:50
beautiful pasta doesn't that look so
6:56
good so we're gonna just gather all of
7:01
our ingredients close to us and assemble
7:04
our pasta and this is so so easy we're
7:08
gonna start by using just an ordinary 13
7:11
by 9 by 2 container
7:15
everything is smelling so good we're
7:19
gonna put just a little bit of sauce in
7:20
the bottom of our pan so that our pasta
7:23
can kind of rest on it turn that pasta
7:27
look delicious and we're gonna put a
7:30
layer of pasta on top of the sauce about
7:34
the only way that you can ruin this dish
7:37
is really by overcooking your pasta
7:39
because it's gonna have about 20 or 25
7:42
more minutes of bacon
7:45
after we assemble it so this is not
7:47
through getting all the heat that it's
7:48
gonna get okay now we've got a nice thin
7:51
lair of our pasta and we're gonna add a
7:54
layer of cheese this is a sharp cheddar
7:58
and this is just a Monterey Jack so now
8:02
we're gonna go with another layer of
8:04
sauce all right one more thin layer of
8:19
pasta so we're just gonna finish even in
8:24
this out okay that looks just about
8:30
perfect so we're just gonna finish
8:32
putting them rest of the sauce on it all
8:39
we have to do now is top it with our
8:41
cheese's and one more time I'm using a
8:43
sharp grated cheddar and a Monterey Jack
8:48
but you can use anything you want to
8:50
this pretty baby is ready to go into the
8:53
oven now we've got to let it bake for
8:54
about 20 to 25 minutes now if this were
8:57
cold we would bake it probably 45
8:59
minutes but today we're on top of things
9:03
it's hot and we're gonna bake it for 25
9:06
minutes in the meantime I had another
9:09
one over here that should be ready for
9:13
us and we'll take a look at it look how
9:18
delicious that looks it's still bubbly
9:22
and hot
9:28
done that look yummy how's that for
9:32
square baked spaghetti
9:42
I've just got to taste this you know I
9:45
could spruce it up with fresh parsley or
9:50
grated Parmesan cheese but I don't think
9:52
this needs anything but my fork ah oh
10:00
it's still steaming
10:08
your family's gonna just love you and
10:12
when we come back a spicy shrimp and
10:15
pasta casserole
10:30
ah while y'all were gone I started
10:36
getting our spicy pasta and shrimp
10:39
casserole ready this is an angel hair
10:41
pasta that we're using it's an even
10:44
smaller pasta than the spaghetti we're
10:51
gonna begin by making a very easy quick
10:55
custard let's start with our eggs these
11:01
are beautiful brown eggs that I'm using
11:08
and I'm just gonna whisk those up a
11:11
little bit and I'm gonna add my cream
11:21
the half-and-half just works perfectly
11:24
for it
11:25
and I'm adding some plain yogurt you can
11:30
actually use a sour cream if you don't
11:32
have any yogurt around now I'm gonna add
11:34
about a teaspoon of oregano and thyme
11:40
all right we're gonna mix those up and
11:43
we're gonna add feta cheese and we're
11:47
gonna add Swiss cheese so yummy
11:53
I'm gonna just finish up by adding some
11:58
fresh chopped parsley doesn't that look
12:01
good it's beautiful custard and then
12:07
that's ready to go and I'm gonna move
12:09
this dish over to the side and we're
12:10
gonna start with a layer of pasta and I
12:15
think since that pasta so hot our our
12:19
spaghetti spoon may be in order
12:24
looks so so good in this dish I'm using
12:29
butter because the pasta is going
12:31
straight into the bottom of this pan so
12:34
we definitely don't want it to stick
12:37
okay the next thing we're gonna do is
12:40
top our angel hair with just a jarred
12:42
salsa I'm
12:43
using a mile today but that's the fun
12:46
thing about recipes they're truly just a
12:49
starting point for you if you like hot
12:51
put in hot by all means
12:53
now for the best part we're gonna layer
12:57
these beautiful shrimp on top of our
13:01
pasta and these are nice fat shrimp
13:05
actually I got these shrimp from shrimp
13:08
a buddy of mine in Savannah we we get
13:11
wonderful wonderful fresh seafood and
13:14
now we're going to cover it with Gruyere
13:17
cheese just like this and now we're
13:22
going to quickly cover it with another
13:23
layer of pasta okay so we've covered
13:31
that and now we're going to top the
13:35
pasta with another layer of shrimp and
13:37
y'all will notice that I'm leaving the
13:39
tails on mine once again that's strictly
13:42
a personal preference okay we're gonna
13:46
ladle our custard over and kind of help
13:50
it along so it can seep down in there
13:54
this is just gonna be out of this world
13:57
so now this is ready to go into the oven
14:08
we're gonna let that one bake for about
14:10
30 minutes but in the meantime I've got
14:12
another one right over here that's been
14:15
baking then let's look at it it's
14:20
perfectly beautiful look how delicious
14:24
that looks
14:25
I think I'll just sprinkle it with a
14:27
little fresh chopped parsley and I could
14:30
even add a little bit more cheese to the
14:33
top I've waited as long as I can I'm
14:36
ready to taste
14:50
it's so simple and so easy to make life
14:58
is good
14:58
next we're doing fettuccine chicken
15:01
salad
15:06
[Music]
15:12
[Music]
15:20
okay I'm taking the fettuccine out
15:23
cooked but for about four or five
15:25
minutes I'm gonna let it drain and I'm
15:27
gonna leave it actually just sitting
15:29
right there for a few minutes while I
15:30
start working on the chicken of the dish
15:32
alright I've taken just a regular
15:34
boneless chicken filet breast and slice
15:37
them into about one inch wide pieces all
15:41
right I'm putting a little house
15:42
seasoning on it a little seasoning salt
15:45
and I'm gonna add a little olive oil
15:49
just so it won't stick to the pan and
15:52
it'll make it just a little bit juicier
15:54
I'm just gonna toss that together like
15:56
that let it drink up all that good olive
16:01
oil now I'm gonna add just a little
16:06
freshly chopped thyme and remember when
16:11
you're using fresh herbs it actually
16:13
takes a little bit more than a dried
16:17
herb wood now I'm gonna just lay the
16:21
chicken breast onto our pan just like
16:24
that so that's all we do and we're gonna
16:27
stick this in the oven and we're gonna
16:29
bake it for about 15 or 20 minutes all
16:34
right into the oven for about 15 or 20
16:38
minutes in the meantime I have another
16:40
one over here that's been cooking and
16:45
we're gonna take him out and they look
16:47
delicious
16:51
don't those look good and then we're
16:54
gonna put our sauce together so in goes
16:59
our Mayo and I'm gonna take the
17:02
drippings from our chicken and add to
17:08
that mayonnaise just to make it a little
17:11
bit richer there we go all right now all
17:16
we do at this point is add spring onions
17:19
or green onions depending on where
17:21
you're from fresh parsley
17:28
we're just gonna stir that into that a
17:33
little of our house seasoning a little
17:36
seasoning salt and the herb that really
17:41
gives it a nice flavor is fresh basil so
17:45
into the mayonnaise base it goes all
17:54
right at this point all we're gonna do
17:56
is toss our pasta with this fabulous
18:02
mayonnaise mixture that we've got and
18:06
you can actually do this the day before
18:07
or the morning off okay so we're just
18:12
gonna toss that in just like that we're
18:16
just gonna put it onto our dish look
18:24
delicious almost looks like it's coated
18:26
in an alfredo sauce doesn't it a
18:28
mayonnaise alfredo sauce and we're gonna
18:33
take our chicken and just kind of place
18:37
it around on our salad just like this
18:44
and then we're gonna garnish this very
18:47
very simply by just using cherry
18:49
tomatoes and green onions
18:51
I think it's time
18:59
so let's see what we've got
19:12
it's just delish coming up next some
19:16
tips to make your pasta perfect
19:22
[Music]
19:28
[Music]
19:35
here's a few great quick pasta tips when
19:39
you're cooking your pasta always cook a
19:41
little extra you can throw it into a
19:43
ziploc bag into your fridge it'll keep
19:45
for three days or you can toss it in all
19:47
and throw it in the freezer and it'll
19:49
keep up to three months and when you're
19:51
making your baked spaghetti casserole
19:52
and you just don't have time to make
19:55
that homemade sauce my all means
19:57
cheating by jar sauce just add a little
19:59
extra water to it to thin it out and
20:02
when making your fettuccine chicken
20:04
salad try different shapes the children
20:07
just love all these funky different
20:10
pastas all of our potluck pasta recipes
20:14
came out so perfectly I really can't
20:17
make up my mind which one I like the
20:19
best I don't know if I like the chicken
20:21
fettuccine the best or the baked
20:23
spaghetti or the spicy shrimp and pasta
20:27
casserole but I do hope that you have a
20:29
chance to try them all and hope you love
20:32
them so till we eat again best dishes
20:35
from my kitchen to yours
20:37
[Music]
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