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In this episode of Paula Deen's Home Cooking, Paula whips up some of her favorite home cooked meals.
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#pauladeen #fullepisodefriday
Curry Chicken Salad - https://www.pauladeen.com/recipe/curry-chicken-salad/
Corn Avocado and Tomato Salad - https://www.pauladeen.com/recipe/corn-avocado-and-tomato-salad/
BLT Soup - https://www.pauladeen.com/recipe/blt-soup/
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0:00
Hey y'all, I'm Paula Dean and you know
0:02
just because you're stuck at that desk
0:04
in the office doesn't mean that you
0:06
don't deserve a good home-cooked meal.
0:09
So that's what today's show is all
0:10
about. Today I want to share some yummy
0:13
recipes with you like my curried chicken
0:16
salad and a corn, avocado, and tomato
0:19
salad that I promise you just gets
0:21
better. How about a delicious steamy
0:24
bowl of BLT soup? And for dessert, a
0:28
brown sugar chewy that you're gonna just
0:31
love. So today, y'all stick with me
0:34
because we're going to make lunch work
0:37
for You
1:11
reminds me so much of the bag lady days
1:13
and I think you're going to just love
1:15
these recipes as much as my customers
1:18
did 16 years ago. Now I'm going to be
1:21
starting here with a bag of shoe corn.
1:25
Now I've just thawed this out. I've just
1:27
finished slicing my cherry tomatoes in
1:30
half. I'm going to dump those in with
1:32
the corn.
1:34
I'm going to zest
1:38
one lime.
1:40
I'm going to toss it in there. This is
1:43
so quick and easy to make. Now, I've got
1:46
a purple onion that I've diced up fairly
1:49
small. We're going to throw that in
1:52
there.
1:53
This kind of reminds me of a Mexican
1:57
dish.
1:59
All right. Now, we're going to
2:03
just cut this in two. All right, we're
2:06
just going to render the juice out of
2:08
this lime. All right, there goes the
2:11
juice.
2:13
And next is our avocado.
2:16
Just going to run the knife around the
2:19
avocado until I cut completely around
2:22
it. And then I'm going to give it a
2:24
twist.
2:28
And now I'm just going to come in here
2:29
with my spoon and remove that avocado.
2:34
Just like that.
2:37
All right. I'm going to pop the seed out
2:38
of the other side and do the same thing.
2:43
When I was running the bag lady, I used
2:46
to make an avocado chicken salad. It was
2:49
so good.
2:51
All right. Now, I'm just going to dice
2:53
this avocado up.
2:57
Just coarsely dice it. Throw it over in
3:01
there.
3:09
All right. Now, let's get over here and
3:10
let's make the dressing to the salad,
3:12
which is very, very simple. We're going
3:14
to use just a little bit of olive oil
3:21
and some nice chopped fresh cilantro,
3:26
some salt
3:30
and pepper.
3:37
I'm so proud of my little niece.
3:40
She's a beautiful young woman. And she's
3:43
getting very good in the kitchen, which
3:46
just thrills me to pieces.
3:52
I told her, I said, "You
3:54
going to be like your Annie if you're
3:56
not careful."
4:00
All right. Now, I'm just going to toss
4:01
these together. Look how beautiful this
4:04
salad is. and so so simple,
4:09
but has got a flavor that you just won't
4:12
believe.
4:13
But to just dress it up for y'all today,
4:16
I'm going to pile it up
4:19
in this taco shell that I made earlier.
4:25
And I'm going to show you how to make
4:27
that taco shell.
4:30
And the avocado is just
4:40
I'm so glad Ki taught me this one.
4:43
It's out of this world. The lime juices
4:46
just
4:48
makes your mouth say, "Wow."
4:51
So good. Well, let's move on down here
4:54
to this chicken.
4:56
I have a roasted off chicken here.
5:00
And I'm just going to remove the skin.
5:04
and just take the meat off the bone.
5:09
After I get this chicken picked, we're
5:12
going to make just a curried chicken
5:14
salad.
5:16
So, you'll just want to debone, de vain,
5:19
de-kin your chicken.
5:21
[Music]
5:24
All right, I'm going to add a half a cup
5:27
of celery that's been diced. And then
5:31
I'm going to add I love this ingredient.
5:33
I'm going to add a can of diced water
5:36
chestnuts. It's going to give it a
5:38
crunch. And then I'm going to come over
5:40
here and I'm going to cut these
5:42
beautiful red grapes in half and toss
5:45
them in. And when we come back, we're
5:47
going to be ready to finish this chicken
5:49
salad. And I'm going to make a fabulous
5:53
BLT soup for you. You're not going to
5:56
believe how good it is. Bacon and
5:58
lettuce and tomato soup.
6:00
Yeah.
6:07
[Music]
6:15
Hey y'all. Welcome back. All right, I
6:17
finished up with our grapes. Now, I'm
6:19
going to quickly put this chicken salad
6:21
together. I've got slivered almonds and
6:24
so I'm going to put a half a cup of
6:26
those in. All right. Now, I'm going to
6:29
mix up our dressing real quick. Um, got
6:33
a cup of mayonnaise.
6:35
It's about to get like the butter, isn't
6:36
it, y'all?
6:39
All right. I'm going to add a tablespoon
6:44
of just a storebought chutney.
6:53
I'm going to add a tablespoon of soy
6:55
sauce.
6:58
1 and 1/2 teaspoon of curry powder. And
7:01
it's strong.
7:04
All right. And I'm going to
7:08
add a little bit of lemon juice
7:11
to give that a little kick.
7:19
All right, there we go. And I'm just
7:21
going to blend that together. There is
7:24
no telling how many different kinds of
7:27
chicken salad I have made. I know I used
7:31
to make a a chicken and rice salad that
7:34
you ate cold and I love that one. And I
7:36
would put curry in that, but this one
7:40
has the grapes instead, the fruit. And a
7:43
lot of women like a chicken salad with
7:46
the fruit in it. It's filling and just
7:49
makes it a nice balanced lunch. So,
7:53
we're just going to toss that in our
7:55
curry mayonnaise.
7:59
I've got some wonderful butter lettuce
8:02
that's just it goes down like butter.
8:07
It's just so easy to eat. I just love
8:10
it. Okay, but before I plate our chicken
8:12
salad, I want to come over here, move
8:14
right over here, and start the pot for
8:17
our BLT soup. Now, I've got a half a cup
8:20
of diced bacon,
8:25
and I'm going to throw this in here
8:28
and just let it start browning.
8:31
All right, we're going to let that brown
8:33
and let all that pork fat come out of
8:36
there. And then while that's browning,
8:40
I'm going to
8:42
just pile up our chicken salad
8:46
in that wonderful lettuce.
8:55
Look at that. Doesn't it look good? Real
8:57
enticing.
9:00
Mhm.
9:03
Curried mayonnaise is wonderful. But
9:05
what makes this dish is those grapes and
9:07
those crunchy almonds.
9:10
It's so so good.
9:13
All right. Now, our bacon is browning,
9:15
and you can you can see the fat coming
9:18
out of the bacon.
9:21
So, y'all forgive me when you see me do
9:23
this,
9:25
but I'm going to add just a couple of
9:26
tablespoons of butter
9:29
just to make sure our soup is nice and
9:32
rich.
9:34
All right. Now I'm going to add a half a
9:37
cup of chopped green onions or
9:40
scallions,
9:43
whatever you call them.
9:49
The next thing I'm going to do is I'm
9:52
going to add a half a cup of self-
9:53
blending flour. Now, when I say self-
9:56
blending flour, that's not like the
9:58
flour that you would use to make
10:00
biscuits or cakes with. And it's an
10:04
extra fine flour. I don't know if you
10:07
can see how fine it is on my finger.
10:11
And this flour will not lump on you like
10:14
a regular flour will. All right. So, I'm
10:17
going to add three cups of shredded
10:20
lettuce. All right. Now, we're going to
10:22
add our flour. And remember, the name of
10:25
this is instant blending flour. That's
10:28
what you would want to look for in your
10:30
grocery store.
10:35
Toss that over our ingredients.
10:38
And in this other pot, I've got three
10:42
and 1/2 cups of chicken stock that's
10:45
boiling. And now we're just going to
10:47
take this. In fact, I'm going to think
10:50
I'm going to get a rag
10:53
and move this pot closer to me. And I'm
10:57
just going to add the chicken stock.
11:11
All right. Now, I'm going to come over
11:13
here and I'm going to add an eighth of a
11:16
teaspoon of grated nutmeg. That's not
11:20
enough to say, "Oh my goodness, I taste
11:22
nutmeg." But it's just enough to give it
11:24
a nice little just a nice little
11:28
underlying flavor. And I'm going to add
11:31
about an eighth of a teaspoon of red
11:33
pepper flakes just to give it a little
11:36
kick.
11:39
And then I'm going to add one cup of
11:42
diced fresh tomatoes.
11:44
So there you have it,
11:48
BLT soup. Look how good that looks. All
11:52
right, I've got one more ingredient. And
11:55
when we come back, I'm going to show you
11:57
what that ingredient is. We're gonna
11:59
make some brown sugar chewies. It's
12:01
going to be the sweetest finish to this
12:04
working lunch. So, y'all stick around.
12:07
[Music]
12:23
One last ingredient to add to our soup,
12:25
and that's some heavy cream. because you
12:28
can see that that flour made it nice and
12:31
thick. Now, if you don't want the cream,
12:33
you could always use a chicken broth.
12:36
So, you can put this in the crock pot.
12:38
Now, let it stay on warm until
12:41
everybody's home and ready to eat. Now,
12:44
I'm going to ladle some of this up.
12:46
We've got the B,
12:50
we got the L,
12:52
and we've even got the T.
12:56
But what do you eat on a BLT? Mayonnaise
13:00
is right.
13:03
So, I've got some mayonnaise here and
13:04
I've got some sour cream
13:08
just to cut the richness of that
13:10
mayonnaise. I'm going to blend a little
13:13
sour cream in it and garnish my soup
13:16
with that.
13:19
A few green onions.
13:21
And then of course the last thing
13:24
is just a little bacon.
13:29
And look how delicious that looks.
13:39
You're going to be surprised and amazed
13:41
when you taste that soup and find out
13:46
how delicious BLT soup is.
13:50
All right. Right. Now, we've got to have
13:51
a happy sweet ending to our working
13:54
lunches. And it's called a brown sugar
13:57
chewy. And I think it almost might be
14:00
dietetic
14:01
because I'm only using a half a stick of
14:04
butter.
14:07
All right, I'm going to let that melt.
14:10
I'm going to add one cup of packed brown
14:14
sugar. And I'm using a light brown
14:16
sugar.
14:19
And I'm going to beat up an egg
14:29
and take that off of our heat.
14:38
And I'm just going to let that butter
14:40
and that brown sugar melt along with it.
14:44
All right. While that's continuing to
14:46
melt, I'm going to come over here and
14:48
I'm going to take 34 of a cup of
14:50
allpurpose flour
14:53
and a teaspoon of baking powder.
14:58
And I'm just going to mix these up
15:00
together.
15:04
All right,
15:06
I'm going to add third to four of a cup
15:09
of chopped pecans.
15:12
I'm going to throw my vanilla in there.
15:20
All right. So, I'm just going to dump
15:23
these dry ingredients
15:26
in with our melted butter and our brown
15:29
sugar.
15:30
And I'm just going to stir this until it
15:32
melts.
15:34
And I'm going to be baking this in an 8
15:37
by8 glass dish.
15:40
M love the smell of this. It almost
15:44
smells like butterscotch.
15:47
All right. Now, I have lined my bacon
15:49
dish with parchment paper.
15:54
And I'm going to give this a quick spray
15:56
because
15:58
this is kind of a a gooey batter.
16:07
I've got my oven preheated to 350
16:10
degrees.
16:12
We're going to bake this for about 20 to
16:15
25 minutes. If you don't bake it long
16:19
enough, it'll it'll kind of fall on you.
16:22
And if it needs an extra 5 minutes, then
16:24
do that.
16:33
This recipe is real easy to double. Uh,
16:38
and if you doubled it, you'd want to
16:40
cook it in like a 13 by9 by two pan. But
16:44
I I didn't double it today. But I do
16:46
have another uh pan ready in this this
16:49
other oven.
16:57
Look at that. Don't they look good?
17:01
All right. Now, I'm going to slice them
17:02
up and I'm going to make pretty good
17:05
size slices. And they're going to come
17:08
out of our pan so nice. This is going to
17:11
make nine servings.
17:16
This is kind of hot. So, normally I
17:19
would let this cool a little bit. That
17:22
one goes right over there for Paula.
17:30
All right, I'm just going to put these
17:32
over here on the platter.
17:43
Dust it with a little powdered sugar or
17:45
a lot of powdered sugar.
17:48
I've got some ice cream here in the
17:50
freezer.
17:52
Any kind of ice cream would be good with
17:54
this. A coffee ice cream would be good,
17:58
a vanilla ice cream, but I just happen
18:02
to have some homemade butter pecan ice
18:05
cream in the freezer. That's going to be
18:08
just delicious
18:12
with our squares.
18:14
Almost looks like I put butter in my ice
18:16
cream, doesn't it?
18:20
I didn't put butter in my ice cream.
18:23
Michael tells folks that I even put um
18:27
butter and mayonnaise on my frosted
18:29
flakes. And that's a lie.
18:37
Doesn't that look perfectly yummy?
18:51
[Music]
18:58
The butter pecan is perfect with that
19:00
chewy. And I love my stuff like this
19:02
warm.
19:05
Oh, it's out of this world delicious.
19:08
I'm going to clean up
19:10
literally.
19:13
And when we come back, I'm going to show
19:14
you how to make those taco shells. Your
19:18
serving bowl for that salad we made.
19:21
So, I'll see y'all back in a minute.
19:29
[Music]
19:37
Now, here's a great tip how to make that
19:39
edible taco shell. You can use any size
19:43
tortilla shell that you want. So, I'm
19:45
going to lay that down in our grease.
19:47
And I'm going to push the center of that
19:49
down with the big ladle. See how simple
19:53
and easy that is?
19:57
So, in no time at all, you've got the
20:00
perfect shell for that avocado and corn
20:04
salad.
20:06
It's a little messy, y'all, but it's
20:07
worth the effort. They're out of this
20:09
world, and you can't get any fresher.
20:14
I want to thank y'all for being with me
20:16
today and hanging out in the kitchen
20:18
with me and listening to me and allowing
20:20
me to reminisce about the bag lady days
20:23
and the BLT soup is so good
20:28
and the avocado and corn salad and the
20:31
curried chicken salad and of course
20:34
those brown sugar chewies are just over
20:36
the top. So, you know, maybe you don't
20:39
work anymore, maybe you don't have to
20:41
work. Whatever the case, don't short
20:44
yourself. I think you'll love any of
20:46
these recipes anytime. So, until next
20:50
time, America, I want to send y'all best
20:53
dishes and love from my kitchen to
20:56
yours.
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