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4 Picnic Recipe Ideas - Paula is sharing summer picnic recipes, including a carrot salad, a Paula Deen fried chicken recipe, pimento cheese spread, and more. Paula’s Home Cooking, Season 5, Episode 13.
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00:00 Intro
1:08 Pimiento Cheese Recipe: https://www.pauladeen.com/recipe/pimento-cheese/
2:42 Copper Pennies Recipe: https://www.pauladeen.com/recipe/copper-pennies/
7:02 Gussie's Fried Chicken with Pecan-Honey Glaze Recipe: https://www.pauladeen.com/recipe/gussies-fried-chicken-with-pecan-honey-glaze/
14:24 Peanut Butter Brownie Cupcakes Recipe: https://www.pauladeen.com/recipe/peanut-butter-brownie-cupcakes/
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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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0:00
- Hey y'all, I'm Paula Deen,
0:02
and Michael and I can't think if a better way
0:04
to enjoy the out of doors
0:06
than packing up a picnic lunch
0:08
and heading straight to the park.
0:11
And today, I'd like to share with y'all
0:13
what I feel like is some simple recipes
0:15
that's sure to help make your outdoor dining a major hit.
0:19
And I'm gonna share with y'all today
0:21
Gussie's Fried Chicken,
0:23
and I'm gonna just pour over the sweetest pecan honey glaze.
0:28
And then I'm gonna show you an old southern classic,
0:31
a pimento cheese spread.
0:33
And then I'm gonna make a delicious carrot salad,
0:36
and for dessert, one of Michael's favorite,
0:39
peanut butter cupcakes.
0:41
So y'all gather up your family and friends,
0:43
'cause today, we're going on a picnic.
0:47
One of the favorite things to do here in Savannah
0:51
is go have picnic in the park.
0:54
Well, that's what today's theme is about.
0:56
It's about picnics.
0:58
So I'm gonna show you a few things
0:59
that work so well for taking food off to eat on the ground,
1:05
and also for tailgates.
1:07
The first thing I'm gonna start with
1:09
is a pimento cheese,
1:10
and this so good, so simple.
1:14
It works great as a dip or a sandwich.
1:16
So no southern picnic is the same without a pimento cheese.
1:21
Now I've started with sharp grated cheddar.
1:24
I've got some white cheddar,
1:26
and I'm gonna add those two together,
1:29
and I'm gonna add pepper.
1:30
I really, really like what the pepper does
1:34
to the pimento cheese.
1:36
I'm gonna add a good bit of this.
1:39
All right, now I'm gonna add a little salt,
1:42
and I'm not gonna add a whole bunch
1:44
because I'm fixing to add some diced pimentos
1:48
along with the juice,
1:49
and these have a lotta salt in 'em.
1:51
So you wanna make sure that you don't oversalt
1:54
your pimento and cheese.
1:58
And now my favorite binder in the whole world
2:01
is a half cup of mayonnaise.
2:08
I'm just gonna mix this up,
2:10
but this is so good.
2:14
All right, I'm just gonna pile this up.
2:20
And you can see that I've got scoopable corn chips
2:25
that are just divine dipped down in this pimento cheese.
2:29
And then I've got white bread
2:31
for those that wanna make a sandwich.
2:33
I just love it this way,
2:34
or you can eat it with a cracker,
2:36
but the corn chips are
2:38
(chip crunching)
2:39
just perfect for it.
2:41
Now I wanna show y'all a little salad
2:43
I hadn't made in, it seems like, 100 years.
2:46
It's called Copper Pennies.
2:48
It got its name because it looks like a brand new penny.
2:52
And rather than just taking strips of carrots to a picnic,
2:56
this is a great way to have that wonderful sweet vegetable.
3:01
Now I've got some chopped right here.
3:05
I'm gonna just finish that off,
3:07
needed a coupla more,
3:09
and I'm gonna slice 'em kinda thin,
3:12
and you'll want to get 'em cut all the same size,
3:16
so that they'll cook evenly.
3:20
All right, I'm gonna take these carrots
3:23
and I'm gonna toss 'em into the boiling water.
3:27
It's had a little salt put in it,
3:31
and I'm gonna cook these for about five minutes.
3:34
I don't want 'em to cook very long,
3:37
I don't want 'em like mush.
3:39
All right, so I'm gonna let these come back to a boil.
3:43
And while those are cooking,
3:45
I'm gonna come over here in this other pot,
3:47
and I'm gonna make the marinade
3:51
that these wonderful sweet little carrots are going in.
3:54
I'm gonna start with a vegetable oil,
3:58
this is about a cup of oil,
4:05
and some sugar, this is about a cup of sugar,
4:11
and some vinegar, see, this is about a cup of vinegar,
4:16
and I'm gonna bring this to a boil
4:18
and let that sugar dissolve in there.
4:22
I'm gonna add a teaspoon of Worcestershire sauce,
4:29
a teaspoon of salt,
4:33
a teaspoon of dried mustard,
4:39
and a teaspoon of black pepper.
4:43
I'm just gonna mix this up.
4:45
Now I've got one more ingredient to add to it,
4:48
and that's a can of tomato soup.
4:56
And that's gonna turn that
4:59
a pretty kind of coppery color.
5:02
Okay, our carrots are ready.
5:05
I'm gonna take these over here and strain 'em,
5:08
if I can do this without disturbing Gertie.
5:12
(water sloshing)
5:14
Don't mind me, girl (laughs).
5:19
Just don't expect me to buy you any dog biscuits
5:22
when the check comes in.
5:24
(water sloshing)
5:27
All right.
5:33
All right, I've drained those good.
5:36
Now I'm just gonna toss 'em back in the bowl.
5:39
I love this spatula.
5:41
We just all match, an orange spatula,
5:44
orange carrots, orange shirt, orange lipstick,
5:49
and it was all a pure accident.
5:53
All right, now I'm gonna take our marinade
5:56
and pour that
5:59
over our carrots.
6:05
I'm gonna dump in some diced green peppers
6:10
and some sliced onion.
6:14
And I'm gonna put this in the refrigerator
6:16
and let all those flavors marry together.
6:19
This will last in your refrigerator
6:22
for up to six weeks.
6:25
Isn't that great?
6:27
All right, so I'm gonna just put this in the refrigerator,
6:31
and when we come back,
6:33
it's Gussie's Fried Chicken with a pecan glaze on it.
6:39
You know, we'll just put sugar on anything,
6:41
won't we (laughs)?
6:46
I so hope y'all are enjoying the show.
6:48
And if you do.
6:50
Be sure to click like, subscribe and
6:53
notification bell so you'll never miss a video.
6:57
And we'll be right back after the break.
7:03
Well, I know y'all are probably thinking, now Paula,
7:08
you are the only person I know
7:11
that can take fattening food
7:13
and make it even more fattening.
7:15
Well (laughs), I have to tell y'all,
7:17
this is not my recipe that I'm making,
7:20
so don't hold me responsible for this one.
7:23
This is called Gussie's Pecan Glazed Chicken,
7:27
and y'all know my name ain't Gussie.
7:30
I'm just gonna share the recipe with y'all
7:32
and show you how to cook it.
7:34
All right, I've got my chicken
7:36
that's been washed and cleaned real good.
7:39
Now I'm gonna just salt and pepper my chicken.
7:50
All right, and I've got some garlic powder,
7:52
and that's garlic powder, not salt.
7:55
Now I've got two eggs here
7:56
that I'm gonna just beat up,
8:00
and I'm gonna just toss that over the chicken,
8:02
just like that.
8:06
Just tossing, tossing, tossing,
8:09
and you could do this part earlier in the day
8:12
and sticking back in the refrigerator.
8:14
All right, let me give my hands a wash, y'all,
8:21
'cause 'tween the eggs and the chicken,
8:23
it feels pretty yucky.
8:27
Okay, I've got some paper sacks here
8:32
that we're gonna put some self-rising flour in.
8:36
They've been double-bagged.
8:46
And I'm gonna start with our dark meat first,
8:52
gonna just throw it over in here,
8:56
just a few pieces at the time.
8:59
Gonna grab that top real good
9:03
and hold it and just shake, shake my chicken in there.
9:12
And then I've got another bag here,
9:14
I'm gonna do the same thing with the other pieces.
9:26
I know the Pirates' House, for years,
9:28
had this particular chicken on their menu.
9:32
The Pirates' House is located in the historic district
9:37
right off the river there in Savannah,
9:40
and it was called the Pirates' House
9:43
because that's where the pirates hung out.
9:46
It may very well be the oldest structure in Savannah,
9:49
can't quite remember my history on that.
9:53
But people
9:55
love to visit
9:58
The Pirates' House when they come to Savannah
10:00
because it's such a historical place.
10:04
(bag rattling)
10:08
(dish clinking)
10:10
All right, gonna dig down in here and get our chicken.
10:15
And I'm gonna drop it in deep fat.
10:18
I had my oil up to 375 degrees.
10:25
It's gonna cool down some
10:26
when I put the cold chicken in there.
10:28
All right, and now Gussie tells us
10:32
to put the lid on the pot.
10:33
Don't close it completely;
10:35
crack it so that steam can escape,
10:38
and our chicken's gonna get really moist
10:40
and almost stay kinda soft.
10:43
And while that's frying,
10:45
why don't I pull out that Copper Penny Salad
10:47
that I made earlier,
10:51
and let's see how it turned out.
10:53
Like I said, it's been years since I made this.
11:00
And this is just a nice,
11:03
different way to eat 'em.
11:11
This kinda thing, as those other flavors
11:14
go into that carrot,
11:17
it'll just get
11:19
better and better.
11:22
Mm, the tomato soup is such a nice flavor for those carrots.
11:29
This kinda salad you could package
11:30
in the little throwaway containers
11:33
that you get from the grocery store.
11:35
You can fill it full of your foods,
11:37
they stack very nicely.
11:39
And when you're done eatin',
11:41
throw 'em away, and you have nothing to haul home.
11:45
Well, let's step down here
11:45
and see how Gussie's fried chicken's going.
11:49
(oil sizzling)
11:51
Smells like fried chicken.
11:57
It's very close to being ready.
12:00
I tell you what, y'all go fix ya something to drink.
12:03
By the time you get settled back in,
12:05
the chicken's gonna be ready,
12:07
and I'm gonna be making
12:08
some chocolate peanut butter cupcakes
12:13
that are perfect for any picnic.
12:15
You're not gonna wanna miss that one,
12:17
so I'll see y'all in a few minutes.
12:24
I hope y'all are enjoying the show
12:26
and I want to hear from you.
12:27
Tell me what recipes or videos you'd like to see me
12:30
make by just leaving a short comment below.
12:34
Now, let's get back to the show, y'all.
12:40
All right, y'all, the chicken's ready,
12:43
gonna pull it out, ooh, it just feels like,
12:46
just as light as a feather.
12:49
I'm just gonna let that drain
12:51
on that paper towel for a minute,
12:54
because I'm gonna show y'all
12:56
Gussie's honey pecan glaze next.
13:00
All right, so while that's draining,
13:02
I'm gonna come over here.
13:03
And y'all please don't write
13:05
or call me about this one (laughs),
13:08
'cause it's not mine.
13:10
I've got two sticks of butter like Gussie told me to do.
13:14
I've got a half a cup of honey
13:18
that I'm gonna add to that butter.
13:22
And now I'm gonna add a cup of pecans.
13:28
And I'm gonna mix that all together
13:30
and let it simmer for about 10 minutes.
13:36
And then I'm gonna come over here
13:37
and I'm gonna put our chicken on our platter.
13:45
You better get back here,
13:47
that bird was trying to fly away from me (laughs).
13:56
That looks pretty delicious.
13:58
All right, I'm gonna turn this off,
13:59
'cause this one has been cooking for about 10 minutes,
14:04
and I'm just gonna stir that together real well,
14:08
and then I'm gonna come over here, y'all (laughs),
14:12
I'm gonna ladle this over our fried chicken (laughs),
14:20
and it looks pretty delicious.
14:23
All right, let's come on down here to,
14:26
would you believe it,
14:27
a less fattening dish than that one (laughs),
14:30
and it's peanut butter brownie cupcakes.
14:34
Now I'm using just an ordinary brownie mix
14:37
that you buy at the grocery store.
14:39
I'm gonna make it per the box directions,
14:42
which is oil,
14:46
water,
14:50
and for a cake-like brownie, three eggs.
14:52
(bowl clinks) (egg cracks)
14:56
(bowl clinks) (egg cracks)
15:00
(bowl clinks) (egg cracks)
15:02
Now I'm gonna beat this by hand about 50 strokes.
15:06
These don't have to be smooth.
15:09
Your batter will still appear a little lumpy.
15:13
Now I've taken my muffin tins
15:15
and I've lined 'em with a paper liner.
15:18
I really prefer my cupcakes to have a liner.
15:21
They're just easier to transport,
15:24
easier to eat.
15:27
So I'm gonna put about
15:30
half the batter in.
15:42
All right, now I'm gonna come in here
15:44
in the center of these brownies
15:47
with some peanut butter chips,
15:49
and I'm just gonna put a layer of those
15:52
right on top of that batter.
15:55
All right, so now I'm gonna come back in here now
15:58
and top 'em with another spoon of batter.
16:14
All right, I'm just gonna spread that batter
16:17
around those chips, just like that.
16:22
And I'm gonna put these in a 350-degree preheated oven,
16:27
and then bake 'em for about 18 to 20 minutes.
16:32
(muffin tin banging)
16:33
And I've got another pan that's ready
16:36
in this other oven.
16:41
Oh.
16:44
You can see how delicious those look.
16:55
Don't they look yummy?
16:57
All right, now you know I told y'all
16:59
I have never eaten Gussie's chicken.
17:04
I've never cooked it this way,
17:05
so I can't hardly wait
17:09
to sample it.
17:11
Oh, well as it turned out, I've gotten a wing,
17:14
and the wing happens to be
17:16
one of my eight favorite pieces on a chicken.
17:19
How's that (laughs)?
17:22
Look at that cupcake, y'all.
17:26
All right, here we go.
17:33
It's really good.
17:35
(chicken crunches)
17:40
This is really, really good, Gussie.
17:44
I like it.
17:45
For once in a while, a change, it's nice.
17:50
All right, now I can't wait to see
17:51
what our little cupcakes look like,
17:54
and you can see our peanut butter morsels in there.
18:01
Mm.
18:03
Ooh, they're so good,
18:05
and so is the chicken, y'all.
18:08
When we come back,
18:09
I'm gonna be showing y'all some tips
18:12
to make some wonderful creamy, fruity butters
18:15
that are a nice treat at a picnic.
18:22
I so hope y'all are enjoying the show.
18:25
And if you do.
18:27
Be sure to click like, subscribe and
18:30
notification bell so you'll never miss a video.
18:34
And we'll be right back after the break.
18:39
The tip I wanna share with y'all today
18:41
is really easy and simple and tasty.
18:44
I'm making a fruit butter,
18:45
but you know what?
18:47
Butter doesn't have a thing to do with this fruit butter.
18:51
I think you'll love this one when you're going on a picnic.
18:54
It'll give you an extra surprise.
18:56
I'm gonna take equal parts of water
19:00
and sugar,
19:06
and I'm gonna boil this up,
19:08
and I'm gonna make a simple syrup.
19:10
And then I'm gonna add the fruit of my choice.
19:13
I can use a dried fruit like the apricots
19:16
that you get at the grocery store.
19:19
You can use fresh products,
19:21
or you can use frozen.
19:23
Now I'm gonna add frozen blueberries to these,
19:27
and I'm gonna just let 'em cook
19:29
until they're thickened.
19:32
You can always puree this and strain it,
19:35
or if you like a more preserve-type butter,
19:38
then you can just cool it and pack it
19:41
the way I've done these.
19:42
I have a wonderful apricot butter here,
19:45
a blueberry, a strawberry,
19:48
and a store-bought chocolate
19:50
for those that don't like fruits.
19:52
This is gonna be great tucked in my picnic basket,
19:55
along with some breads and some crackers,
19:58
and they're gonna eat it up.
20:01
You know, things taste so good to me
20:04
when you eat 'em with your family out of doors.
20:06
I don't know what it is.
20:08
I think you'll love these recipes.
20:10
Gussie's Pecan Honey Glazed Fried Chicken is over the top.
20:15
The Copper Pennies are perfect for a salad.
20:18
The pimento cheese you're gonna love,
20:21
and the peanut butter brownie cupcakes
20:25
are so, so good.
20:27
And if you really wanna make those illegal,
20:30
put a little chocolate glaze on 'em.
20:32
And don't forget to pack up your fruit butter
20:35
that has nothing to do with butter.
20:37
It looks like Gertie's getting anxious.
20:40
She's ready for us to leave to go on our picnic today,
20:43
so until next time, y'all,
20:46
I send you love and best dishes from my kitchen to yours.
20:54
Hey, y'all, it's Paula Deen.
20:55
Now, if you enjoyed this video, be sure to like it
20:59
and click the subscribe button as well as the notification
21:03
and bell to be alerted when I post a video.
21:07
Love and Best Dishes Y'all.
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