Up next in 10
5 Light & Simple Recipes - Bobby always has healthy Southern dinner ideas to share, like today's chicken kabobs on the grill and grilled tuna steak. Paula’s Best Dishes, Season 8, Episode 1.
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00:00 Intro
0:49 Chicken Kabobs with Grilled Onions Recipe: https://www.pauladeen.com/recipe/chicken-kabobs-with-grilled-onions/
2:32 Sweet and Spicy Coleslaw Recipe: https://www.pauladeen.com/recipe/sweet-and-spicy-coleslaw/
9:01 Grilled Tuna with Olive Tapenade Recipe: https://www.pauladeen.com/recipe/grilled-tuna-with-olive-tapenade/
14:44 Sweet Black Cherry Crisp Recipe: https://www.pauladeen.com/recipe/sweet-black-cherry-crisp/
18:41 Tropical Fruit Smoothie Recipe: https://www.pauladeen.com/recipe/tropical-fruit-smoothie/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
welcome to best dishes with paulie yes
0:02
yes yes and bobby dean i'm here with my
0:04
mom today and we're fixing up some of
0:06
our favorite light and simple dishes
0:08
it's just good to kind of shake things
0:10
up you know what i'm talking about first
0:12
we're firing up the grill with marinated
0:14
chicken kebabs that are topped with real
0:16
green onions doesn't that look fabulous
0:20
and then it's delicious grilled tuna
0:22
with an olive tapenade and we're taking
0:25
coleslaw to a whole new level oh
0:28
make that today it's a sweet but spicy
0:32
coleslaw and for dessert y'all sweet
0:34
black cherry crisp and a tropical fruit
0:37
smoothie i hear you smiling
0:44
and mama we're going to do something
0:45
that you and i both uh love very much
0:48
it's near and dear to our hearts we're
0:49
going to do chicken and today i want to
0:51
share a really simple chicken kebab
0:52
recipe with you and your viewers all
0:54
right so i will start making the
0:56
marinade for bobby's chicken tenders
0:58
well you and i'll make it together i'm
0:59
gonna start out by chopping up these
1:01
three cloves of garlic and i'm gonna
1:02
juice this lemon into there we're gonna
1:04
end up uh with a little teriyaki a
1:06
little soy and a little worcestershire
1:08
we're gonna put our chicken in and we're
1:09
gonna let it sit in the fridge for about
1:10
an hour before we start cooking pop that
1:12
little plastic top off bobby
1:15
so i won't have to shake for an hour
1:18
two tablespoons of worcestershire
1:21
this is soy but it's two tablespoons of
1:25
everything right and these are three of
1:27
my favorite flavors
1:29
okay cause i'm in with garlic i've
1:31
always been a i've always been a savory
1:33
rather than sweet yeah
1:35
two tablespoons of teriyaki
1:38
[Applause]
1:41
there we go
1:43
and then two tablespoons of olive oil
1:46
and i'm just kind of rough chopping this
1:48
garlic we're using it just to marinate
1:51
and i'm gonna juice this one big fat
1:53
lemon in there yes yes and mama i got a
1:55
bunch of chicken tenders that i've just
1:56
cut up okay that we're going to add to
1:58
our marinade this is about a pound of
2:00
chicken y'all might want to use that one
2:02
might do a little pepper but
2:04
i'd kind of stay away from the salt a
2:06
little bit of pepper in there yeah
2:09
all righty all right and y'all take
2:12
advantage of your old fruit jars
2:14
they can be a wonderful extra hand for
2:17
you
2:18
i said in my next life
2:20
i would like to come back as an octopus
2:23
i could get eight times the work done
2:27
but you'd be an octopus but i would be
2:29
an octopus and i probably wouldn't want
2:31
to do it
2:32
this makes them slow
2:37
okie doke here we go
2:40
now look at that i'm just going to take
2:41
that chicken
2:43
roll that around in there really good
2:47
all right we're going to throw this in
2:48
the refrigerator now how long are we
2:50
going to marinate this about an hour you
2:51
know with chicken like that i think that
2:53
you could probably put it in there for
2:55
two to four hours if you wanted to but i
2:57
think an hour yeah
2:59
chicken is a dense meat
3:01
so you know marinating in a little
3:03
longer won't hurt it unlike like fish
3:05
and oh
3:06
excuse me
3:09
and mama let's do a coleslaw too i'm
3:10
going to show you one that's going to
3:11
knock your socks off this is not your
3:13
typical coleslaw okay i'm going to start
3:15
out by chopping this head of red cabbage
3:18
to make a really simple coleslaw and
3:20
it's going to be delicious i'm going to
3:21
add a red and a green apple to it and i
3:23
need for you to make the wet ingredients
3:25
for our slaw okay this is a little
3:26
different we're not just using a
3:28
mayonnaise like you might be used to
3:29
making a coleslaw at your house
3:31
all right so i'm gonna start with a
3:33
fourth of a teaspoon of cumin
3:36
and then i'm gonna add three tablespoons
3:40
of an apple cider vinegar
3:42
[Music]
3:44
and i'm adding two tablespoons of olive
3:47
oil okay
3:48
put a little pepper
3:51
a little salt
3:54
and this is one of the ingredients that
3:57
i love bobby that i see you've got in it
3:59
this is a jalapeno pepper jelly
4:04
love it i like it too i like all kinds
4:05
of pepper jellies
4:07
yes we just love down here
4:10
taking out a
4:11
block of cream cheese and just pouring
4:13
this on top and serving it with crackers
4:16
you know it's just
4:17
one of those old stand bys so we're
4:20
going to have a little sweet
4:22
little heat
4:25
this looks delicious now i'm gonna chop
4:28
you up i think a little cilantro
4:32
probably just a couple of tablespoons
4:34
boy heidi it's like being slapped in the
4:37
face with a
4:38
flavor for the mexican restaurant yes
4:41
yes exactly
4:43
i mean the flavor and the smell just
4:45
jumps up
4:46
it's beautiful i've got a beautiful red
4:48
apple and i've got a granny smith that
4:49
i'm going to chop up real fine love it
4:52
okey-doke so like two tablespoons of
4:55
cilantro that looks about like two
4:57
tablespoons sun
4:59
all right whisk that together and pour
5:01
it over our dough
5:04
when you're ready i'm just gonna kind of
5:06
toss this together
5:08
try to cut these a little bit beautiful
5:10
colors y'all
5:11
the red and you've got some green common
5:14
right looks yummy i love i love the
5:16
green in there now
5:18
it's very festive looking all right so
5:20
there we go our
5:22
sauce is ready i don't know if we're
5:24
gonna need this whole amount
5:27
i say yes i think we'll
5:29
[Music]
5:31
and i want to taste i wanna oh bobby a
5:34
lot of good flavors in there taste that
5:38
well that's good isn't that yummy
5:39
different than your typical coleslaw yes
5:41
it's just good to kind of shake things
5:43
up you know what i'm talking about
5:45
kind of give the unexpected and this is
5:48
the unexpected
5:51
these are those fabulous pumpkin seeds
5:54
third of a cup of pumpkin seeds well
5:57
that's the thing about coleslaw is you
5:58
can you know do just about anything you
6:00
want to
6:02
all right there we go simple as that
6:04
okay pass me that white bowl bobby
6:08
and i will dip up your fabulous
6:11
looking coleslaw oh
6:15
look how gorgeous
6:17
oh bobby isn't that nice looking no
6:20
sweat
6:22
no harm no foul
6:24
all right
6:25
come over here son and grab your fork
6:27
and let's dig in
6:28
this is exquisite a lot of texture a lot
6:31
of flavor and it's just something a
6:32
little different yes
6:34
and really really easy
6:38
oh
6:39
make that today
6:43
the cilantro
6:46
along with the sweet jalapeno
6:48
kind of spicy pepper jelly
6:51
it's a fabulous combination son
6:53
mama
6:54
i think this is one that y'all are going
6:56
to love don't go away
6:59
coming up next we putting our grill to
7:01
work with our chicken kebabs and these
7:03
delicious tuna steaks to me the tuna is
7:06
our prize then for dessert a scrumptious
7:09
cherry crisp and a light and sweet
7:12
tropical fruit smoothie life is good yum
7:17
i so hope y'all are enjoying the show
7:20
and if you do
7:21
be sure to click like subscribe and the
7:24
notification bell
7:26
so you'll never miss a video and we'll
7:28
be right back after the break
7:34
hey y'all welcome back we're moving on
7:36
to the chicken bobs now are you ready to
7:39
get in on this
7:40
these are really really simple
7:42
if you'll remember we have these sitting
7:44
in a marinade in the refrigerator for
7:45
about an hour they're tender so they're
7:47
going to cook pretty quickly just
7:48
probably six or minutes or so on the
7:50
grill
7:51
and if you would help me mama okay
7:53
skewering up the rest of these
7:55
we're going to do two meats these are
7:56
two of my favorite things we're getting
7:57
all of our proteins in today yeah we're
7:59
gonna do the chicken tenders and as well
8:01
we're gonna make these beautiful tuna
8:03
steaks right here and a great olive
8:04
tapenade to go with it all right i've
8:06
got some beautiful green onions that
8:07
we're gonna grill with the with the
8:08
chicken and i'm just gonna trim off the
8:10
ends here see how we got some mustaches
8:13
going roots and you know i'm not even
8:16
offended with those staying on
8:18
because i love green onions that much i
8:21
do too these are these are really simple
8:23
and my plan is to just throw them on the
8:24
grill like this but we could brush these
8:25
with a little olive oil and that would
8:27
be nice okay you want to do that yeah
8:29
okay yeah
8:32
in fact i may just hold them over the
8:34
grill there you go
8:36
and just leave us a little room for our
8:37
tuna steaks okay
8:39
and i tell you what if you grab that
8:41
salt over there son
8:43
and let's just sprinkle them
8:45
and i love this nice coarse sea salt
8:48
it's one of my favorites
8:49
and i'm just gonna lay those out all
8:52
right anybody who knows me knows that i
8:54
cook tuna all the time i'm telling you
8:56
if you come to my house to eat you're
8:58
liable to get a caesar salad with a
9:00
piece of tuna on it so bobby is making
9:02
grilled tuna with an olive tapenade all
9:05
right a little olive oil
9:06
just turn these over a couple times okay
9:08
sauce and pepper a little salt and
9:10
pepper it's one of those fishes that you
9:12
definitely don't want to overcook you
9:15
want to cook this medium rare right and
9:17
it doesn't have the same texture as beef
9:20
if you were cooking beef medium rare
9:23
let it sit here for just a few minutes
9:25
and move down here and make this olive
9:26
tapenade okay put me to work son and i
9:29
see that you've got some fresh oregano
9:31
and some thyme and some thyme one
9:34
teaspoon each will you put that together
9:36
for you yes i'm going to put this
9:37
together for you i'll handle the olives
9:39
one of my favorite things y'all know
9:40
when i was when i was a kid
9:42
mama would con me into going to the
9:44
grocery store because i hated going and
9:46
the way that she would get me to go is
9:48
she would offer to buy me some olives
9:50
which have always been my and y'all
9:52
advice such a treat because they were
9:55
expensive and i could not afford the
9:57
dollar ninety-nine
9:59
or ten they are they are expensive
10:01
because i had to use that money for for
10:03
protein for the center of the plate i've
10:06
got the green olive stuff with pimentos
10:07
and i've got kalamata olives these are
10:09
one of my favorites but they're pitted
10:10
no seeds in them
10:12
i've got some sun-dried tomato
10:14
and capers and all four of these things
10:16
are some of my favorite so i'm gonna
10:17
chop these up pretty fine about a half a
10:19
cup of each i think okay i'm gonna come
10:21
back down here and check on this bobby
10:25
it's looking good and i don't want to
10:28
overcook these onions
10:30
bobby so i'm to take them now and just
10:32
kind of
10:33
lay them up on top of our chicken
10:36
and i'm still working on our teaspoon of
10:38
thyme let me give this a quick chop
10:41
bobby and i think we're in business all
10:44
right all right you see how i've chopped
10:45
these up i've got these olives you got
10:47
them fairly pretty don't you pretty fun
10:50
all right there's our teaspoon of
10:54
fresh thyme
10:55
and i'm going in with our tablespoon of
10:58
capers drain which are one of my
11:00
favorites i love them
11:02
i just love them all right now i've got
11:04
some sun-dried tomatoes that
11:06
have been marinated in some all i'm
11:09
going to dig out
11:10
about a tablespoon
11:13
and this topping on y'all it's just
11:14
going to be like a tablespoon of it
11:15
right on top of the tuna steak
11:17
makes for a beautiful garnish
11:19
and a nice flavor to go with that fish
11:21
what i'm putting together right now i
11:22
could just eat with a spoon
11:25
all of these ingredients they're
11:28
really strong
11:30
right powerful that's exactly right
11:32
powerful ingredients
11:34
you know i've just planted some olive
11:36
trees did you know that no i didn't and
11:39
i was told
11:42
really
11:44
yes that's interesting all right bobby
11:46
i'm gonna put our tuna on now okay
11:49
because i think it's safe and the
11:51
chicken looks good the chicken looks
11:53
good the onions look good
11:55
have we got everything together in here
11:57
oat lemon juice i haven't got that in
11:59
yet she was messing it up mm-hmm i was
12:02
just about to mess it up
12:04
and tell that you had done something
12:05
wrong
12:08
and we just need a teaspoon all right
12:11
son i think all your ingredients are in
12:13
there did i put the olive oil
12:15
i don't know i wasn't watching you
12:16
closely enough i'm not sure
12:18
tablespoon of volleyball okay
12:21
now on your tuna y'all
12:24
that looks beautiful
12:26
you'll see your tuna start to change
12:28
colors y'all and you don't want it to go
12:31
halfway up it
12:33
to me the tuna is our prize right for
12:36
this meal and you don't want to overcook
12:38
it do not want to overcook it and it
12:40
looks wonderful if you'll grab a plate
12:43
for any sun
12:45
i will take our tuna up okay look at
12:48
that tuna that looks beautiful see the
12:50
kind of pink color of that tuna
12:53
it's just perfect would you say bye i
12:55
would i think that looks beautiful okay
12:57
so you're right your top you're in
12:59
agreement that it come off right now i
13:01
think it was beautiful look at that
13:03
great garnish yes all right and look at
13:06
here
13:08
i'm just going to lay a
13:10
few green onions over there just
13:13
beautiful
13:17
and that's your plate
13:19
[Music]
13:22
doesn't that look fabulous
13:25
all right i'm going to turn off our
13:27
grill let's come down here
13:30
and taste this wonderful meal
13:32
that bobby has prepared you know it's
13:34
all about lightening it up today
13:37
oh my gosh bobby you're on a left top
13:40
not i'm probably going to have to um
13:42
sedate him
13:44
after he eats it oh my gosh that chicken
13:47
is so good
13:48
good
13:51
oh bobby
13:58
when the topping out is good too
14:01
this looks wonderful son so when we come
14:04
back we're going to make cherry crisps
14:06
so y'all stick around
14:07
coming up next it's time to reward
14:09
ourselves with a black cherry crisp and
14:12
a tropical fruit smoothie
14:16
[Music]
14:18
i hope y'all are enjoying the show and i
14:20
want to hear from you tell me what
14:22
recipes or videos you'd like to see me
14:25
make by just leaving a short comment
14:27
below
14:28
now let's get back to the show y'all
14:34
[Music]
14:35
welcome back y'all this is the uh
14:37
balance part of today's meal we've made
14:39
lots of good fresh chicken and we used
14:40
to reward times
14:42
it's time to reward ourselves so we're
14:44
going to make a beautiful cherry crisp
14:45
okay and it's a really simple cherry
14:47
crisp so let's get started i am sort of
14:50
putting together the base of this
14:51
dessert so i'm going to ask for you to
14:52
put together these dry ingredients for
14:54
me if you will we're going to use some
14:55
quick cook oats which is really
14:57
important that you use quick cook okay
14:59
so this doesn't turn out mushy you want
15:00
this to come out nice and crisp and it's
15:02
going to be one cup of the quick oats a
15:04
half cup of the brown sugar and a
15:06
quarter cup of the flour for me and then
15:08
we're going to cut in some butter okay
15:10
half a cup of packed brown sugar
15:14
a fourth of a cup of flour
15:17
just an all-purpose flour and we've got
15:20
some slivered almonds y'all and we're
15:22
gonna put those in last because we're
15:23
gonna be cutting in some butter rather
15:25
than breaking these up
15:27
i've got six cups of cherries here
15:29
frozen pitted black cherries and i'm
15:32
gonna cut in
15:33
a quarter of a cup of butter
15:36
into my dry ingredients so you can see
15:39
why we're not adding the almonds right
15:41
now a half a cup of granulated sugar
15:45
three tablespoons of all-purpose flour
15:48
oh so that flour is going to get mixed
15:51
up with that the cherries and the juice
15:53
rendered from those
15:54
and so they kind of kind of make it
15:56
thick and the sugar aren't they yet
15:58
delicious right
16:00
and you know we said we were you know
16:01
balancing things out and this was sort
16:02
of the reward but you're not really
16:05
using all that much butter so this isn't
16:06
really
16:08
a decadent dessert you know and you know
16:10
what bobby
16:11
they have come out now with some great
16:14
sugar substitutes that you can bake with
16:17
so if you wanted to really
16:20
uh
16:21
slim it on down some more you could
16:23
certainly use those
16:26
all right so i'm gonna
16:27
spray our pan here and i've got our base
16:29
what i've just put together here is
16:31
gonna be the base of this dessert
16:33
[Music]
16:38
those cherries are beautiful they are
16:42
okay once you get about to get this
16:44
worked in bobby you want that butter to
16:46
be cut into
16:48
every bit of those dry ingredients and
16:51
now if you want to uh
16:53
drop in your
16:54
sliced almonds quarter cup of almonds
16:57
and just i'll just fold those in
16:59
together
17:00
bobby i think we could stand a few more
17:02
almonds
17:03
you think so what do you think yeah
17:05
maybe just a few more all right
17:07
i don't even measure them i'll just drop
17:08
something i love the flavor of almonds
17:10
and cherries
17:12
how about that they have that that's
17:14
probably gonna be about a half cup
17:16
all right so we're just gonna sprinkle
17:17
this on top
17:18
correct and then into the oven at 350
17:20
for about 30 minutes okay
17:24
oh my goodness
17:27
[Music]
17:28
i hear you smiling
17:31
i hear bobby swallowing hard
17:33
and this is you see you don't have to
17:35
go to a whole lot of links to make this
17:37
real real pretty just right spread it
17:38
right on top and your fruit is good for
17:40
you your oats are good for you
17:43
[Music]
17:44
you know take out the sugar and the
17:45
butter and it's really not well and like
17:47
i said you can substitute
17:49
don't want to substitute the butter
17:52
no
17:52
but the sugars can certainly be
17:55
substituted you can trim this right on
17:58
down in the oven at 350 for about 30
18:00
minutes 30 minutes
18:05
[Music]
18:08
coming up next we're going to be pairing
18:10
our delicious black cherry crisp with a
18:13
light yet sweet tropical fruit smoothie
18:16
and look how dare i say cute this is
18:23
i so hope y'all are enjoying the show
18:26
and if you do be sure to click like
18:29
subscribe and the notification bell so
18:32
you'll never miss a video and we'll be
18:35
right back after the break
18:40
this is a super easy fruit smoothie like
18:43
i said so we're using 16 ounces of
18:45
frozen fruit and so we don't even need
18:46
ice this is mango
18:49
peaches and strawberry and you can buy
18:51
them in this oops
18:54
it's escaping see how easy it is you can
18:56
buy them in this particular mixture
18:59
those three fruits oop bobby bobby bobby
19:03
that's the cobbler son or a crisp this
19:06
is not a cobbler it is
19:08
definitely a crisp
19:12
look at this y'all
19:15
i love it all right to the frozen fruit
19:17
i'm going to add some guava nectar i've
19:19
probably got about eight ounces here now
19:21
where do you find that you can get that
19:23
you can get this can and you'll find it
19:25
in your ethnic section in the grocery
19:26
store
19:28
and we'll use whatever we need to uh
19:30
okay
19:34
here son if you'll lift that lid
19:37
and let me just mix up you got something
19:39
stuck in there yeah but we don't even
19:41
have to lose all that good concentration
19:44
using ice because we put the fruit in
19:48
frozen
19:49
so the fruit is serving
20:02
that reminds me of that football game
20:04
that we had when we were kids do you
20:05
remember the electronic board that you
20:06
plug it in and turn it on and it would
20:08
just start to vibrate and all the little
20:09
men would start to go everywhere all
20:11
this stuff was moving off the block
20:14
all right look at that crisp yeah and
20:17
i'm just gonna slice some strawberries
20:20
just for garnish
20:22
for our smoothie this is i needed that
20:25
last little bit of juice that i added it
20:26
gave it a little bit more consistency
20:27
but this is almost like a sorbet yes and
20:30
it smells so good until it starts to
20:32
melt uh yours is bigger than mine well
20:35
i'm not surprised
20:39
a little strawberry garnish
20:41
what you think
20:43
love it
20:45
and look how dare i say cute this is
20:50
those words sound so funny coming from
20:53
my son's lips but this might be
20:54
something huge you know a lot of the
20:56
things that that we do together here at
20:57
your house mama i um i envision jack
21:00
doing and this is
21:03
and this is something that i can see
21:04
jamie doing with jack
21:06
he would be completely behind um doing
21:09
this little smoothie like this and i
21:10
think he would just love the way that
21:11
this looks the crisp is so delicious and
21:14
you're going to want
21:15
really makes it so good
21:17
is the almonds mmm the almonds really
21:20
mmm all right bobby i just can't help
21:22
myself i've just gotten a little ice
21:25
cream
21:26
just a little bite
21:28
[Music]
21:29
just a little bite
21:31
i might have a little bite too perfect
21:35
hey y'all it's paula dean now if you
21:37
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21:40
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loving best dishes y'all
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