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Full Episode Fridays: Pot Luck - 4 Potluck Recipes for a Crowd - Today on Paula's Home Cooking, Paula is showing off some of her favorite potluck suppers and potluck meals that are sure to wow your friends on your next pot luck!
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0:33 Pig on a Stick - https://www.pauladeen.com/recipe/pig-on-a-stick/
07:29 Chicken Florentine - https://www.pauladeen.com/recipe/chicken-florentine/
12:55 Vidalia Cornbread - https://www.pauladeen.com/recipe/vidalia-onion-cornbread/
17:40 Chocolate Dippy Donuts - https://www.pauladeen.com/recipe/chocolate-dippy-doughnuts/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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0:00
You know, I just love potluck suppers,
0:03
potluck meals. So, today I'm starting
0:06
with an easy and delicious appetizer.
0:09
Pig on a stick. And then next, it's a
0:12
rich and creamy chicken Florentine.
0:15
And my classic Vida cornbread is always
0:18
a favorite. And for dessert, my
0:22
chocolate dippy donuts are to die for.
0:25
So get ready to wow your friends cuz
0:28
it's all about potluck y'all.
0:33
Okay, our first potluck recipe is called
0:36
pig on a stick or Paula on a broom,
0:40
whichever name you like.
0:43
So we're going to start with a two lb
0:46
pork tenderloin. Now all you have to do
0:48
is cut your tenderloin in half and then
0:52
in half again. And we've got some nice
0:55
pieces of lean pork. All right, I'm
1:00
going to wash my hands before we get
1:01
started. Uh, I want to mix up a marinade
1:05
for our pork, and we're going to use
1:07
like a half a cup, about a half a cup of
1:11
a light soy sauce, a four of a cup olive
1:16
oil,
1:17
and then I'm going to use a tablespoon
1:20
of Dora's jerk seasoning. Now, Dora is
1:24
the head lady at the Lady and Sons. And
1:28
the recipe that Dora has come up with
1:31
for jerk seasoning, it has 15
1:33
ingredients in it. Now, you can go on
1:35
foodnetwork.com
1:37
and get her recipe.
1:40
All right. And then I'm going to add two
1:43
cloves of minced garlic.
1:48
[Music]
1:57
All right. So, in goes our garlic.
2:00
And I'm going to
2:04
just drop our pork tenderloin
2:08
into a realable bag.
2:11
And then we're just going to pour our
2:13
marinade over this.
2:16
And we're going to stick this in the
2:17
refrigerator. And we're going to let it
2:19
marinate for, you know, an hour or so.
2:23
Just long enough for those flavors to
2:25
get in.
2:28
[Applause]
2:30
We're going to goose it around.
2:35
All right. I got a little trapped air in
2:37
my bag, so I'm going to let that out.
2:39
We're going to throw this in the
2:41
refrigerator. And I've got some that's
2:43
been marinating and drinking up all
2:46
those nice seasonings that I've put in
2:49
there.
3:03
And see how pretty and dark that's
3:05
gotten from our soy sauce that we've
3:10
been marinating it in.
3:13
All right. So, we're going to take
3:16
some of our meat out and we're going to
3:19
take a long skewer that I've had soaking
3:21
in water
3:23
so they won't burn on you. All right.
3:25
Now, we're just going to take our meat
3:27
and skewer it onto our sticks.
3:32
Hence the pig on a stick. Now, I've got
3:35
a tray right here that I've started
3:38
working up for us.
3:40
And you can see how they look.
3:44
[Music]
3:49
We're just going to thread our
3:51
tenderloin on here and we're going to
3:53
stick these under the broiler for eight
3:56
minutes.
3:59
All right, let me wash again. This is
4:01
kind of a a messy little
4:04
recipe as far as
4:07
goop that's going to get all over you.
4:10
All right, so in the oven,
4:13
these go, like I said, for about 8
4:15
minutes
4:20
in the broiler. Now, if you're having an
4:23
outdoor party, you can always throw
4:25
these on the grill. They'll work nicely.
4:27
or you can just roast them off in a
4:29
regular oven at about 350 400 degrees.
4:34
All right, so while our
4:37
pigs on a stick are broing, I'm going to
4:40
start a Caribbean dipping sauce for our
4:43
pork. And I'm going to start with a
4:45
tablespoon of butter.
4:49
And I have one jalapeno that I seeded
4:53
and de veained and minced up. So, we're
4:56
going to throw in our jalapeno.
5:00
I grated one teaspoon
5:03
of fresh ginger.
5:06
A teaspoon of that goes in.
5:09
And ginger is such a wonderful flavor.
5:14
I just Oh, I just love it. All right.
5:17
All right. Now, I'm going to add about a
5:19
four of a teaspoon of salt,
5:22
a couple of tablespoons of lime juice.
5:26
That looked about like two, and then
5:29
we're going to add a jar of orange
5:31
marmalade.
5:34
So, we're going to have the sweet and
5:35
we're going to have the spicy from the
5:38
jalapeno. And ginger is actually kind of
5:41
hot. So, we're going to have the
5:44
spiciness from those two ingredients.
5:49
and our marmalade will melt and it will
5:52
become like a sticky liquid.
5:56
All right, so all we have to do is
5:58
simmer our sauce for 5 minutes. We're
6:02
going to take a quick break and when we
6:04
come back, I'm going to show you the
6:06
final results. The pig on a stick should
6:09
be ready. The sauce will be ready and
6:12
then we're going to be making another
6:14
great potluck dish, chicken florantine.
6:18
One of my favorites. So, I'll see y'all
6:20
back here in just a minute. And later,
6:24
tha cornbread and chocolate dippy
6:27
donuts.
6:28
[Music]
6:31
I so hope y'all are enjoying the show.
6:33
And if you do, be sure to click like,
6:37
subscribe, and the notification bell so
6:40
you'll never miss a video. And we'll be
6:42
right back after the break.
6:47
[Music]
6:49
Okay, y'all. It's soup.
6:52
Our pigs on a sticker ready. Oh, and
6:55
they smell mighty mighty good, y'all.
7:00
All right. And our marinade is
7:03
nice and melted. It's like a thick
7:06
syrup. Look at that.
7:10
And then we'll just put our little pigs
7:13
on our platter.
7:15
Now, you know, this will make a nice
7:17
meal along with a salad. You could
7:20
drizzle a little bit of your dipping
7:22
sauce on it.
7:27
Doesn't that look good?
7:33
M
7:36
the orange with the pork is so good. M.
7:42
But come on down on the other end of the
7:44
counter because I'm going to show you a
7:48
recipe for chicken florantine casserole.
7:52
Chicken florentine, y'all, has such a
7:55
good reputation in the kitchen because
7:57
it's so simple. I'm going to use six
8:00
chicken breast that I've poached off and
8:03
shredded. Now, you can also use a whole
8:06
chicken if you've got a whole chicken
8:08
laying around. Like I said, we're just
8:09
going to shred that. And I've got two 10
8:12
oz packages of frozen spinach that I've
8:16
had here draining. I'm just going to
8:18
push that down in there and get out all
8:21
that water because the freezing process
8:24
can can cause them to absorb a lot of
8:27
water.
8:29
I'm going to take two cans of cream of
8:32
mushroom soup. If you want to, you can
8:34
make a homemade mushroom soup. It's
8:37
really, really easy and uh that will
8:40
make your dish more rich. But I'm going
8:43
to use the things that I have available
8:45
in my pantry. Now I'm going to add about
8:48
a cup of sour cream.
8:51
That looks about like a cup. I'm going
8:54
to add a cup of mayonnaise.
9:00
There we go.
9:02
And I'm just going to mix that together
9:05
and get my wet ingredients all blended.
9:08
I'm going to add a teaspoon of curry
9:11
powder.
9:14
And this is going to turn our wet
9:17
ingredients real yellow and give them a
9:20
wonderful flavor.
9:23
Going to add a little salt,
9:27
a little fresh ground pepper,
9:32
a couple of tablespoons
9:35
of lemon juice.
9:38
Let's get my little catcher here
9:41
to catch our seeds.
9:43
So, that looks like a couple of
9:45
tablespoons.
9:50
Now, I'm going to eyeball a half a cup
9:53
of wine. Now, if you don't have any wine
9:56
or just choose not to use wine, you can
9:59
just add a little bit more lemon juice
10:02
for the acidity that you would need.
10:06
That's probably a half a cup. And then
10:09
I'm going to add one cup of sharp
10:12
shredded cheddar cheese.
10:16
And now I, you know, I'm
10:20
that one cup's not quite enough.
10:23
I don't like to be stingy with my cheese
10:25
in chicken florantine. So I'm going to
10:28
add the
10:30
the rest of that cheese.
10:35
So, there's no such thing as too much
10:37
cheese.
10:39
I probably tossed in another cup. I
10:42
think two cups of shredded cheddar would
10:44
be just about perfect. All right, so
10:47
we're just going to add
10:49
our wet ingredients to our chicken.
10:53
The word florantine is an Italian word
10:56
and it usually involves spinach. So, in
10:59
goes our two 10 oz packages of drained
11:02
frozen spinach.
11:05
I think I'm going to switch to the
11:07
bigger spatula.
11:10
And we're just going to stir in our
11:12
spinach.
11:14
Okay. So, there we go.
11:16
Just that easily.
11:19
Okay. So, I have prepared us a casserole
11:23
dish. I've sprayed it so that our
11:26
casserole will come out nice and clean.
11:29
So, this dish is so simple. You could
11:33
top this with more cheese,
11:38
but I'm going to top mine. Oops. Get
11:40
back in there, chicken.
11:42
He wanted to fly out.
11:45
All right. I'm going to top mine
11:48
with half a cup of fresh bread crumbs
11:51
and half a cup of just grated Parmesan
11:54
cheese that I picked up from the grocery
11:56
store. You know, the kind in the can.
11:58
And I'm just going to mix those two
12:00
items together.
12:04
Okay.
12:07
And so we're just going to top that
12:10
with our bread and our cheese.
12:17
Just kind of spread it around.
12:20
And now I'm just going to dot this with
12:22
a little bit of butter
12:26
because we know that the butter gives it
12:29
more richness and more flavor. don't we?
12:36
Okay. So, I'm going to stick this in a
12:39
preheated 350°ree oven. We're going to
12:42
bake it for about 30 minutes. And when
12:44
we come back, y'all,
12:47
you can't have a potluck supper without
12:50
some good southern bread. How does a
12:53
vida cornbread sound to you? And later,
12:57
chocolate dippy donuts.
13:00
I hope y'all are enjoying the show and I
13:03
want to hear from you. Tell me what
13:05
recipes or videos you'd like to see me
13:07
make by just leaving a short comment
13:09
below. Now, let's get back to the show,
13:12
y'all.
13:16
[Music]
13:18
Hey y'all, welcome back. We've got that
13:21
wonderful chicken florantine in the oven
13:23
baking.
13:25
And we can't have a dish like that
13:27
without having some bread. So, I'm going
13:30
to be making us a Vida onion cornbread.
13:34
Now, I've got a half a stick of butter
13:36
here in my saucepan, and I have diced up
13:41
like one whole Vida onion. Vida,
13:44
Georgia, grows the finest sweet onion
13:46
you've ever put in your mouth. In fact,
13:48
you can eat those onions like an apple.
13:51
They're so good.
13:53
All right, so our onions are nice and
13:56
soft.
13:58
Now, this is going to be a real quick,
14:01
easy potluck bread because I'm going to
14:04
be using a cornbread mix. Now, you can
14:09
pick that up at the grocery store. It's
14:10
about 8 oz. So, I'm going to dump our
14:13
our cornbread mix in.
14:16
I'm going to add third of a cup of whole
14:20
milk. And you can see I didn't let that
14:23
cool any.
14:26
So, I'm going to add ingredients that
14:28
will cool this off because I've got to
14:31
add my eggs and I don't want my eggs to
14:33
become scrambled. So, by adding the milk
14:36
and the sour cream first, that's going
14:39
to cool down our onions.
14:42
And that looks pretty good. Look at
14:44
that, y'all. All right. All I'm going to
14:47
do is add a little grated cheese. And
14:50
I've got like a cup of sharp cheddar.
14:53
Now, you can use any kind of cheese that
14:54
you like.
14:56
You could use a nice pepper jack cheese.
14:59
You know, that's got a little bite to
15:01
it.
15:03
All right. So, in that goes.
15:09
Great. I'm going to add a four of a
15:13
teaspoon
15:14
of dillweed.
15:16
And that's going to be just dilly.
15:21
And then I'm going to add about a four
15:23
of a teaspoon of salt.
15:29
All right. So, last I'm going to add our
15:31
egg.
15:33
And our ingredient should be cooled down
15:36
enough because of our milk and sour
15:39
cream. So, I'm just going to stir our
15:41
egg in.
15:44
Okay. So, that looks nice and creamy.
15:46
I've got us a corn muffin pan that I've
15:50
sprayed. It's ready to go for us.
15:54
And I'm going to use
15:56
an ice cream scoop
15:59
because it just makes it nice and clean
16:02
and easy. Now, I'm going to put these
16:05
into a preheated 450°ree oven for about
16:09
10 minutes.
16:12
Just that quickly, we're going to have
16:13
fine cornbread.
16:18
Now I've got a pan that's ready to come
16:20
out.
16:24
So, don't those look good. And let's
16:27
check on our chicken florantine. Ooh,
16:35
look at here. Ooh, let's sit it there on
16:37
the trivet. That's heavy and hot.
16:40
Okay, so it's time to taste this
16:43
delicious, easy potluck meal that we've
16:47
cooked up.
16:49
And all you new brides out there, I hope
16:51
y'all are watching because this is one
16:55
recipe that you'll rely on from the
16:58
beginning of your marriage to the end of
17:00
your marriage, and that's chicken
17:03
florantine.
17:08
All right. Now, our cornbread
17:11
has popped right out nicely because
17:14
remember we greased it real good.
17:18
Look at our cornbread.
17:20
Look how moist and beautiful that is.
17:26
A little butter even though it's way
17:29
moist.
17:32
Oh, and the Florentine looks delicious.
17:48
M the I tell you onions have given it
17:52
the most wonderful flavor and I've only
17:55
got three words left to say.
17:59
Chocolate dipping donut.
18:04
I so hope y'all are enjoying the show
18:07
and if you do, be sure to click like,
18:10
subscribe, and the notification bell so
18:14
you'll never miss a video. And we'll be
18:16
right back after the break.
18:20
[Music]
18:22
Welcome back.
18:24
Chocolate dippy donuts. What else can I
18:27
say? I've been eating these since I was
18:30
little chubby girl and they are still
18:33
one of my favorites today. So, we're
18:36
gonna start.
18:39
Sometimes these will pop open on me. God
18:41
darn it.
18:45
Sometimes they'll pop open on me like
18:48
that. Just scare the mud out of me.
18:51
Just like that. Now, it gets me every
18:53
time, y'all. All right. So, we're going
18:55
to start with just a canned biscuit. And
18:58
we're just going to punch a hole in the
19:00
center and form it into a donut, a round
19:04
circle.
19:05
Now, my grandmother Paul would use these
19:08
same biscuits to make her fried peach
19:11
pies and fried apple pies.
19:15
These little canned biscuits are just a
19:18
jewel to have in your refrigerator.
19:22
So, we've got our fryer preheated to
19:26
350°,
19:28
and I'm just going to drop our donuts
19:32
right down in the peanut oil.
19:35
And we're going to immediately, y'all,
19:37
ouch, want to start turning them because
19:41
if they get too heavy on one side, they
19:44
won't want to stay popped over. So, just
19:47
flip those puppies around in there until
19:50
they're done. And it'll take a few
19:52
minutes cuz you don't want to bite into
19:54
your doughut and it be doughy, do you?
20:00
Now you can make
20:03
a glaze
20:05
or you can dunk them in powdered sugar
20:09
like my mama used to do.
20:12
Or you can make a chocolate dippy
20:14
doughut
20:15
like I like to do.
20:18
All right. Now over here I have cooked
20:21
us a chocolate dipping sauce and it's
20:24
just a 4 oz square of German sweet
20:28
chocolate. I've got a half ounce of an
20:30
unsweetened chocolate in here. A stick
20:33
of melted butter and three cups of
20:36
confectionerous sugar and 1 and 1/2 cups
20:39
of evaporated milk. And then about 1 and
20:42
1/2 teaspoon of vanilla. And I let that
20:47
slow cook for about 8 minutes.
20:51
So,
20:52
we're going to take our donuts
20:58
and just dip it.
21:14
for a potluck dinner.
21:16
I think that we really hit the jackpot
21:19
today with all of our dishes. Don't you?
21:29
[Music]
21:34
Hey y'all, it's Paula Dean. Now, if
21:36
y'all enjoyed this week's full episode
21:39
Friday, be sure to like it and click the
21:42
subscribe button as well as the
21:45
notification bell to be alerted when I
21:47
post a video.
21:49
Love and best dishes, friends.
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