Up next in 10
This might sound surprising, but today Paula's making salad! These are not your typical boring lettuce salads, but an Oriental Chicken Salad, a Sweet and Sour Bean Salad, Broccoli Salad and a Couscous salad. Watch as Paula makes some fabulous salads that are sure to be a hit at your next summer outing!
Oriental Chicken Salad - https://www.pauladeen.com/recipe/asian-chicken-salad/
Broccoli Salad - https://www.pauladeen.com/recipe/broccoli-salad/
Sweet and Sour Bean Salad - https://www.pauladeen.com/recipe/sweet-and-sour-bean-salad/
Couscous Salad - https://www.pauladeen.com/recipe/paulas-couscous-salad/
Enjoy!
Recipes courtesy of https://www.pauladeen.com
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0:01
Hey y'all. Welcome to my garden. I'm out
0:03
here collecting some herbs and uh a
0:06
little Swiss chard, little rosemary, a
0:09
little flat leaf parsley, a little curly
0:11
parsley. Guess what I'm making today,
0:14
y'all?
0:15
This might surprise you a little bit
0:17
because today I'm just making salads.
0:22
But you know, just because you say the
0:24
word salad doesn't mean it has to be
0:27
lettuce. I'm making an oriental chicken
0:30
salad. I'm making a sweet and sour bean
0:33
salad. I'm making a broccoli salad. And
0:36
Tracy, who is a fan of Paula's home
0:39
cooking, thank you Tracy, she shared
0:41
with me her couscous recipe. So, I hope
0:44
y'all will join me in the kitchen
0:46
because today it's all about salads. So,
0:50
I hope to see you inside.
0:54
[Music]
1:23
[Music]
1:26
Okay. So, who's hungry for salad?
1:30
Like I said, that don't mean lettuce.
1:32
The first salad that I'm going to be
1:33
making is an oriental chicken salad. I'm
1:36
using four cooked boneless diced chicken
1:40
breast. I'm going to throw it in there
1:42
with the rest of the things and 1 and
1:44
1/2 cups of fresh snow peas.
1:49
Now, to this I'm going to add 1 and a4
1:51
of a cup of bean sprouts.
1:55
And I'm going to add a third of a cup,
1:58
four of a cup, just a few chopped green
2:01
onions or scallions.
2:04
And then I'm going to throw in a can of
2:07
sliced water chestnuts. I love the
2:10
crunch that it gives it. Now, you'll
2:12
want to make sure that you drain those.
2:14
And then I'm going to add a four of a
2:17
cup of diced celery.
2:22
I'm just going to kind of hand toss
2:24
that. Now, I'm going to move right over
2:26
here and I'm going to make the dressing
2:28
for it. Uh there's several different
2:30
ways that you can make dressing for an
2:33
oriental chicken salad, but this is one
2:35
that I've tried and tried and tried and
2:38
everybody seems to like it a lot. I'm
2:41
going to use a four of a cup of oil,
2:44
five teaspoon of soy sauce,
2:49
one teaspoon of ground ginger. I'm going
2:52
to put in an eighth of a teaspoon of
2:54
sugar,
2:57
a little salt,
3:00
a little fresh ground pepper.
3:04
Now, I'm just going to whisk this up
3:09
and just drizzle it over our meat and
3:13
vegetables.
3:18
And we've got a wonderful
3:20
healthy salad that's got lots of flavor.
3:26
So, just that simple,
3:29
we've got a meal.
3:31
I want to just wash my hands real
3:33
quickly. And this move down to the other
3:35
end of the counter because I'm going to
3:38
make a salad that everybody
3:42
loves and it's that good old broccoli
3:45
salad. I'm going to take just one head
3:47
of broccoli. I'm just going to cut them
3:49
off so that it just yields us a bunch of
3:53
little floweretses.
3:57
Just like that. And if some of them are
3:59
big, I'll take them and cut them a
4:02
little bit.
4:04
All right. So,
4:07
I'm going to add
4:09
8 oz of cheddar cheese. The cheese
4:12
really does give it a nice flavor. I'm
4:15
going to add one diced purple onion,
4:18
about a half a cup.
4:22
My favorite ingredient in this broccoli
4:25
salad is the raisins. To me, it's so
4:28
incredibly good, but this is optional if
4:32
you don't like raisins.
4:34
I'm going to add a half a cup of little
4:38
cherry tomatoes that have been sliced in
4:40
half.
4:42
And then I'm going to take six pieces of
4:44
bacon. Now, you can use as much bacon as
4:47
you like. I really love what the bacon
4:50
does to this salad.
4:54
Just like that. I'm going to throw that
4:56
in the bowl. And look at all those
4:58
beautiful colors coming together. It um
5:02
looks very very appetizing. Now the
5:05
dressing is just as simple as the salad
5:08
itself. I'm going to start by mixing a
5:11
cup of mayonnaise
5:15
with two tablespoon of white vinegar.
5:22
a four of a cup of sugar.
5:27
And I'm just going to whisk that
5:29
together.
5:31
Now I'm going to add
5:35
just a little bit of pepper
5:39
and just a wee little bit of salt.
5:47
And that's all it is to it.
5:51
I'm just going to pour that over all of
5:54
our ingredients.
6:02
Ham would be wonderful in it or turkey
6:05
or chicken.
6:07
So that's all it is for these two
6:09
salads.
6:11
They're great for lunch boxes. They're
6:14
great to keep in the refrigerator for an
6:16
afternoon snack for the children. And
6:18
they're even great for a bedtime snack,
6:21
especially during the summer, you know,
6:23
when it's hot and you want just a little
6:27
bite of something, but you don't want
6:28
anything too heavy cuz you know you got
6:31
to put on that stinking swimsuit next
6:33
weekend. These are perfect for that late
6:37
night snack.
6:39
[Music]
6:41
The broccoli is my favorite. And this
6:43
chicken salad, you can eat plenty of
6:46
that. It's not fattening at all.
6:50
When we come back, I want to share with
6:53
you a recipe that was sent in by another
6:55
viewer. Her name is Loretta. And I think
6:57
you're going to like this little twist.
7:00
It's really, really good. So, I'll meet
7:02
y'all back here in a minute. I'm going
7:04
to finish eating my broccoli salad and
7:06
get cleaned up, and then we're moving on
7:09
to the next one.
7:13
[Music]
7:21
Hey y'all. Welcome back. Today is all
7:25
about salads. And I'm standing up here
7:28
looking at a picture of two of the
7:30
cutest little boys. Matthew's
7:33
grandmother sent me in a salad recipe
7:36
that I think you're gonna find wonderful
7:38
and delicious. It's a sweet and sour
7:41
bean salad. Isn't he so cute? He loves
7:44
cooking with grandmama. And this little
7:47
guy right here is Mason. And he's
7:49
Loretta's next door neighbor's child.
7:52
And they just love getting in the
7:54
kitchen with Loretta and cooking and
7:57
making memories together, which warms my
8:00
heart. You know how I feel about getting
8:02
children in the kitchen. So, thanks
8:04
Loretta. And thanks, Matthew.
8:08
Let's move on down here and I'm going to
8:10
show you the dressing that we're going
8:12
to serve over this bean salad. I'm going
8:16
to start with a cup and a half of apple
8:19
cider vinegar.
8:21
I'm going to stir in two cups of sugar,
8:30
a little pepper,
8:36
about two teaspoons of salt.
8:40
And you want to make sure you don't
8:41
forget that because you don't want this
8:44
so sweet. I mean, you want to kind of
8:46
counteract that sugar. All right. And
8:49
I'm just going to mix that up. And to
8:51
these ingredients, I'm going to add one
8:54
can
8:56
of tomato soup. And we're using that
9:00
straight up. We're not going to dilute
9:02
it.
9:04
This kind of reminds me of a salad that
9:06
I make called copper pennies using fresh
9:10
carrots.
9:12
And it's a very, very good dressing.
9:17
All right.
9:20
I'm going to let this come to a boil and
9:23
then I'm going to take it off the heat.
9:26
While I'm getting all the vegetables
9:28
together, we're just going to let it do
9:30
its thing over here. I'm just going to
9:32
run the whisk through it a few times to
9:35
kind of break down that soup.
9:38
All right.
9:40
Now, at this end of the counter, I've
9:42
got all our vegetables. I'm going to
9:44
start with one can of red kidney beans
9:47
that have been drained.
9:50
One can of green beans drained.
9:58
One can of waxed green beans that has
10:01
been drained.
10:03
And this next bean I'm going to add,
10:07
some people may call it a butter bean,
10:09
but to me it's a white limema. I just
10:12
love these big big old white limema
10:16
butter beans in there. And so these are
10:18
drained also.
10:21
And now to this I'm going to add a small
10:24
jar of diced pomeas that has not been
10:27
drained.
10:31
I'm going to add one diced bell pepper.
10:38
one large purple onion that's been
10:40
sliced.
10:43
We're just going to kind of feather that
10:45
through like that. And then I'm going to
10:47
add two cups of celery. And I'm going to
10:50
slice it fairly thin. And you can see
10:53
I'm starting with the end that's got the
10:56
leaves because I love the leaves. I
10:59
think they add texture and a really,
11:02
really enticing look to the dish. but it
11:05
also has a tremendous amount of flavor.
11:10
Okay, this looks like about two cups.
11:14
So, I'm going to toss this in the bowl.
11:21
All right, this is
11:23
getting hot over here.
11:26
We just want to make sure it gets good
11:28
and hot so that it will dilute that
11:31
sugar. We want to make sure that sugar
11:33
melts and it's not grainy when we put it
11:36
in our salad.
11:38
All right, to our vegetables. Now, I'm
11:41
going to take a half a cup of just a
11:44
regular salad oil
11:47
and just pour it all over our
11:50
vegetables.
11:53
This has come to a bowl.
11:56
Now, we're going to take our hot liquid
11:59
and we're going to pour it over our
12:00
vegetables. It has a wonderful,
12:03
wonderful flavor.
12:07
So, that's pretty good.
12:12
Now, I'm just going to toss this.
12:16
And this salad is best chilled and
12:20
marinated for I would say at least 4
12:22
hours. Overnight is even better. This
12:26
would probably hold nicely in the
12:29
refrigerator for up to two weeks, which
12:31
is great. It's another one of those
12:33
wonderful little TV snacks for night
12:36
without going through your lip straight
12:39
to your hips. Before I put it away,
12:41
though, y'all, I've just got to taste a
12:43
little bit. But it's not nearly going to
12:46
be as flavorful
12:49
right now as it will this time tomorrow.
13:02
It's good even hot and not marinated.
13:04
So, when you get ready to serve your
13:06
bean salad, you can drain it, but don't
13:09
throw away your liquid because you'll
13:11
want to store your salad back in the
13:13
marinade. When we come back, I'm going
13:15
to be making another salad that was sent
13:18
in by a viewer. I'm going to be making
13:20
Tracy's salad. So, I'll see y'all back
13:23
here in the kitchen in just a few
13:24
minutes.
13:29
[Music]
13:37
I've got one more salad to share with
13:40
y'all. And this one too was sent in to
13:43
me from a viewer and a fan and a friend.
13:47
Her name is Tracy. Isn't she pretty?
13:50
Tracy came to one of my cooking schools
13:52
and we had a wonderful time and I was
13:54
thrilled to see that Tracy wanted to
13:56
share one of her recipes with me because
13:59
I always love getting you recipes and
14:02
talking to you girls out there. You
14:04
know, I'm just nosy enough that I want
14:06
to know what y'all are doing. So, thanks
14:09
Tracy. You sure are pretty. All right,
14:12
so let's get started with Tracy's
14:14
couscous salad. We're going to start by
14:16
preparing one package of Parmesan
14:19
flavored couscous. Now, you can find
14:21
this ingredient in your rice and pasta
14:24
section. And it probably won't take you
14:27
any more than five or six minutes to
14:30
cook it. Just go by the directions that
14:32
are on the box.
14:35
So, I'm going to dump that in our bowl.
14:38
This is another one of those dump
14:40
recipes. I just love fixing these kind
14:43
of things because they're so simple and
14:46
they're not intimidating and they're
14:48
delicious. Now, to our couscous, I'm
14:52
going to add one can of drained
14:53
chickpeas. I just love these in salads.
14:57
I think they're so good. Again, doesn't
14:59
have a lot of flavor, but I love the way
15:02
it feels in my mouth. And to that, I'm
15:05
going to add a half a cup of crumbled up
15:08
feta cheese. I do love feta.
15:12
Now I'm going to add about a four of a
15:14
cup of fresh chopped parsley. I'm going
15:17
to add one diced red bell pepper.
15:23
About a half of a large vidalia onion
15:27
that's been diced pretty nicely. You can
15:29
see how fine that is. I'm going to use
15:33
one English cucumber that's been seated
15:36
and diced.
15:39
All right. And in the bowl it goes.
15:44
Now I'm going to take one tomato.
15:47
And give it just a rough chop.
15:54
And you'll want to make sure that you
15:55
put that skin side down on your board
15:59
because if you try to go cut into that
16:01
skin,
16:03
the knife could slip on you because that
16:05
skin's a little tough. All right. Just
16:08
like that. Just a nice rough chop.
16:16
All right, that gets it. All right. To
16:20
make our dressing, we're going to use a
16:22
four of a cup of olive oil,
16:25
the juice of two to three fresh limes,
16:32
some fresh ground black pepper,
16:41
and a little bit of salt.
16:45
And if this is not salty enough, we can
16:47
taste it and then correct our
16:49
seasonings.
16:58
M, that smells real nice and and light
17:02
but fresh. So, we're just going to pour
17:05
that over
17:08
our bowl of ingredients.
17:16
Give it a toss.
17:21
Get those chickpeas off the bottom. I
17:23
love those.
17:27
And that's all it is to it.
17:30
Thank you, Tracy, so much for sharing
17:32
your recipe with me. You know, I love
17:34
dishes that are quick, simple,
17:36
non-intimidating,
17:38
and especially when they taste good.
17:46
M.
17:50
It's so good. The feta cheese and the
17:53
cucumbers and the tomatoes and the
17:55
onions and the chickpeas and the
17:56
couscous, they all go just right
17:59
together. It's yummy. Perfect for that
18:02
hot summer day.
18:05
Thanks, Tracy. I really do appreciate
18:07
it. Come back to cooking school and I'll
18:09
teach you something else. Okay,
18:12
I'm kidding you. Listen,
18:16
y'all. Don't go anywhere because when we
18:19
come back, I've got some dressing tips
18:21
for you. And that's not like putting on
18:24
your clothes. It's like salad dressing.
18:26
So, I'll see y'all back in a minute.
18:33
[Music]
18:38
I want to share with y'all a basic
18:41
Italian dressing recipe.
18:43
I'm going to start with six tablespoons
18:45
of olive oil,
18:49
2 tablebspoon of white vinegar,
18:53
2 tablespoons of fresh chopped parsley,
18:58
one tablespoon of fresh lemon juice,
19:02
one teaspoon of dried basil,
19:07
a pinch of oregano,
19:09
and two cloves of fresh garlic minced.
19:16
A little salt,
19:19
a little pepper.
19:25
All right, now we're just going to stir
19:26
this up. Okay, so that's your basic
19:30
Italian dressing. So cold. This is
19:32
delicious over a green salad, but you
19:35
want to make it a little different for
19:37
the next meal. Put it in a saucepan,
19:39
heat it up, drizzle it over spinach.
19:42
You'll be so surprised how that hot
19:44
dressing is so very good.
19:47
All right, now you've got a nice piece
19:48
of fish that you want to cook tonight,
19:50
but you don't want to fry it. All you
19:53
have to do is drizzle some of your cold
19:55
Italian dressing over it, put it in the
19:58
oven, bake or broil it, and you have got
20:01
a yummy, yummy meal. So, who knew that
20:06
Italian dressing could be so versatile?
20:12
Even in my world, y'all, sometimes
20:15
nothing will do but a salad. And I just
20:19
love what I prepared for y'all today. I
20:21
think you're going to love Tracy's
20:22
couscous salad. Thank you again, Tracy.
20:25
An oriental chicken salad. Great time of
20:28
day. It's just perfect for a warm summer
20:31
day. And the broccoli salad is always in
20:34
order. And what a nice little twist is
20:37
this on a sweet and sour bean salad. I
20:40
really think you're going to like these
20:41
if you're having a picnic, if you're
20:43
going boating, or if you're just sitting
20:45
on the back porch. I think you'll love
20:48
these recipes. So, until next time,
20:50
y'all, it's time for me to say goodbye,
20:53
but I always send y'all love and best
20:56
dishes from my kitchen to yours.
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