Garden Anniversary

Hey y'all, I'm Paula Deen and I'm so excited to be with y'all today because it's the first wedding anniversary of my son Jamie and his wife Brooke

So I've decided to share with y'all some private home movies that no one outside the family has ever seen before

To celebrate the kids' special day, I think I want to put together some of their favorite finger foods

And then we're going to head outside and we're going to celebrate with a carden anniversary

I'm going to be starting off with one of Brooke's favorites, deviled eggs

And y'all, I'm going to stuff one with shrimp and the other goat cheese

And in the oven, I'm going to be cooking up some savory mini onion quiches, which are just divine

And then we're gonna freshen up with an Asian chicken orzo salad

So y'all don't go away, cause you absolutely do not want to miss this celebration

So let's come on in and get started

My children love the recipe that I'm fixing to make. I'm going to be making deviled eggs today

but I'm going to give them a little twist. The first egg that I'm going to make is a goat cheese deviled egg

We're going to start by cutting our eggs horizontally, and we'll want to keep our knife clean

so that we won't get yolks on our whites. My children just love deviled eggs

and I think they're going to like these. Now we're just going to pop out our yolks into the bowl

When you're boiling your eggs, you'll want to make sure that you salt the water

and I really salt it pretty heavy, but that'll make it so much easier

when you go to take your shell off. All right, now to our yolks

we're going to add three tablespoons of goat cheese. We're going to add a couple of tablespoons

of finely chopped celery. Okay. We're gonna add three tablespoons of mayonnaise

And we're gonna add a couple of tablespoons of chutney. You can find this in your grocery store

All right, now I'm gonna add the final ingredient, and that's a couple of tablespoons of chopped pecans

So we're just gonna mix these together. This is a real interesting combination

Everybody loves deviled eggs. I mean, we don't have a picnic without them

Now, we're just going to take our eggs, and I'm going to lay my egg down

And if you want to, you could use a piping bag and pipe these in

but I think they're pretty just kind of piled up high and stuffed in there

You know, it just gives it a really homemade-y look. All right

Now, we're just going to come over here. Put them on our plate

You know, I've got some dishes in my cabinet that are actually meant to hold devil eggs

But I couldn't find it this morning, so I'm going to do it this way, but they may roll around on us

All right, now for garnish, I'm just going to sprinkle these with additional pecans

Okay. And now I'm just going to take a little piece of parsley and just kind of stick in each egg

This is a flat leaf parsley that I'm using. And so the leaves are a little bit bigger than that of a curly parsley

All right, now the next egg I'm going to make is a seafood egg

Okay, I've got my eggs sliced, my yolks in my bowl. Now to my yolks, I'm gonna add two teaspoons of Dijon mustard

which is a normal ingredient for a regular deviled egg. All right, I'm gonna add a third of a cup of diced shrimp

and I'm gonna add two tablespoons of mayonnaise and two tablespoons of sour cream

and I gonna add a teaspoon of fresh lemon juice That give that shrimp a nice flavor And to finish it off I going to add a little salt

and a little fresh ground pepper. All right, so I just want to make sure my yolks are mashed up real, real good

But you can see that's a nice consistency. The one thing that you don't want to do when you're making deviled eggs

is put too much wet ingredient in it, like mayonnaise or sour cream

because you don't want the filling to run out of your eggs. Now, once again, you could pipe, but this just gives a nice handmade look

Okay, this one doesn't have as much ingredients as the goat cheese deviled eggs

I'm going to take a few extra shrimp that I had. Just gonna kinda curl them up

And that's gonna give it a nice little taste of shrimp. All right, I'm gonna just put a teeny tiny sprig

of deel on each egg. Just enough to give it a little of that wonderful deel flavor

Not a whole bunch, but just a little bit. Okay, I'm gonna gently pick this up

so that my eggs won't go rolling everywhere. While I finish loading the plate up with our eggs

why don't y'all take you a quick break, and when you come back

I'm going to have some more neat finger foods for you. And these are some of our private home movies

of Brooke and Jamie's wedding that no one has seen before. Welcome back, y'all

Isn't that footage of Jamie and Brooke's wedding just wonderful? And what is a better way to celebrate their first anniversary

than with delicious finger foods? And I'm starting on our next dish

We are making an onion quiche. I'm going to make them in little miniature pans today

because we're celebrating Jamie and Brooke's wedding anniversary. so I want everything bite-sized and just the perfect finger food

And I'm going to melt two tablespoons of butter, and I'm going to add one cup of chopped green onion tops

And I'm going to just saute those in that butter, not until brown, but just kind of soft, almost tender

Now, while these are sauteing, I'm going to move over here and show you how I make the crust

Now, I'm going to take a handful of salted crackers, and I'm going to crush those up

I should wind up with about three-fourths of a cup of crumbs

And in my bowl, I have four tablespoons of melted butter, and I'm just going to pour the crumbs into that

and we're going to just mix those up. They're going to make just the perfect crust

I'm gonna give it a quick spray so they'll be easy for me to get out without tearing them up

All right, so just a few crumbs

All right, so we're just gonna divide this among our little muffin tins

Okay, now I'm just going to come back and press these in the bottom of the pan

All right, in fact, I wish I could come up with a little tool to mash this down

I bet a shot glass would... I bet a shot glass would fit it perfectly

Let's see. Yeah! I knew there was something in this kitchen that would make that a little bit easier

Oh, it's working nicely. All right, now we're going to take two eggs

All right, now to our two eggs, I'm going to add one cup of grated Swiss cheese

I'm going to add a little salt, a little fresh ground black pepper

I'm going to kind of give those eggs just a little beat. And now I'm gonna add one cup of milk

The Swiss is better in here than like a cheddar or an American The Swiss just gives it a nice little pungent flavor I going to take our green onions and I going to divide them evenly among our crust

And if it is Vidalia season and you can use those, you know, they won't give you the pretty

color that a green onion will, but you can always add a little green onion tops to the Vidalia

All I'm doing now is taking our filling and filling our cups. Brooke was so beautiful. She

looked like a princess. She was prettier than any movie star I've ever seen. And her bridesmaids

Oh, my goodness. They were equally as beautiful and precious. And one time I looked over there at the chocolate fountain

and all you could see was this beautiful white dress surrounded by a bunch of mango-colored dresses

and those were her bridesmaids. And I told those girls when I saw them

I said, y'all are pure lickable. Y'all are the prettiest things I think I've ever seen

And all the girls had just this gorgeous golden tan. And that shrimpy mango color of their tresses, they were just precious

All gathered around that chocolate fountain. Oh, so anyway, I could tell story after story

But we got to get all this food cooked because they'll be here before I know it

All right, so I'm going to put our little pies in a 300-degree oven

and I'm going to let these bake for about 15 or 20 minutes

And in they go. So while we're on a break

I'm going to be getting the ingredients ready for our wonderful Asian chicken orzo salad

And here are a few more never-before-seen home movie clips of Jamie and Brooke's wedding

Hey, welcome back, y'all. How did you like those home movies

Aren't those kids just as cute as can be? All right, y'all, our onion keys are ready

Oh, my goodness, they're just popped up real, real high. Look how pretty those are

Aren't those just great? I hope they don't fall too, too much. All right

So those are taken care of. I'm gonna let those cool, and next we're gonna put together

our Asian chicken and orzo salad, and we're gonna start by dropping in

one pack of sugar snap peas. Now these are not gonna take but just a second

So we're gonna let those just cook for a couple of minutes

and I've got our orzo ready. It had to cook for about 8 to 10 minutes

And now I'm just going to prop this up on the pot and let that drain for a second

All right, now I'm going to transfer this to our mixing bowl. I love orzo

It looks like rice, but it tastes like pasta because it is pasta

Okay, so there we go. I'm going to add three cups of diced chicken

that has been picked free of bone and skin. I'm going to add a half a cup of toasted almonds

And those are going to give it a nice crunch, along with one cup of diced water chestnuts

that's also going to give it a nice crunch. It kind of reminds me of sugar cane, only it's not sweet

And I'm going to add one diced red bell pepper. All right, let's see

Our sugar snaps should be ready. So I'm going to come over here and let those drain

I love these big old fat peas, but I'm going to toss these in last

I'm going to let them cool and toss these in last because I don't want them to tower up

And I'm going to move this over here. And now I'm going to mix together our dressing

And our dressing is one half of a cup of vegetable oil

two tablespoons of soy sauce, three tablespoons of rice wine vinegar

and two teaspoons of hoisin sauce So this is gonna have a real oriental flavor to it

All right, now I'm gonna just take my whisk and just whisk those ingredients together

And put that to the side. And I've got a few spring onions

green onions, and I'm just going to slice these, and these are going to add that little

extra flavor and punch that our salad's going to need. Into the bowl that goes

All right, now I'm going to get it up here close to me again. Now I'm going to add a little salt, a little fresh ground pepper, and now end with our dressing that we've made for it

Just going to drizzle that over it. And then toss it together

You can see the steam coming up from our orzo. Doesn't that look good

And smells even better. All right, now I'm going to fold in our sugar snap peas

and I'm going to give it one final quick drain, because like I said, I don't want any water in this to dilute those flavors

How pretty is this? All right, I'm going to take a quick break, y'all

because we're not through with this meal yet. I'm going to mix up a dessert

and I'm waiting for Jamie and Brooke to walk in the door any minute. May even have some more home movies out there for you to see

So I'll see y'all back in a minute. Now there's going to be a lot of sweet feelings today at our party

but that's not enough. We've got to have a sweet dish. So I'm going to show you one that won't break the cook's back

I've beaten four eggs. I'm going to take two-thirds of a cup of fresh lemon juice

two tablespoons of sour cream, a half a cup of confectionery sugar

and I went to the grocery store and picked up some frozen mini tart shells

All right, just whisk those four ingredients together. I'm going to pour them back into my measuring

cup because that'll make it easy for me to pour them into my tart shells. And we're gonna bake

these at 325 for about 15, 18 minutes. And you can see what a beautiful little tart you're gonna

wind up with. Lemon's one of Brooke's favorites. Well, how did y'all like our garden anniversary

party today. Wasn't it neat? And weren't those home movies just great of the kids

Oh, greatest day of my life. Oh, gosh, it was so wonderful. Like I said

it's every mother's dream. And I want to share with y'all the food that

I've got fixed for you. Brooke, I really had you in mind for these recipes

These beautiful little mini onion quiches and an Asian chicken and orzo

salad. And then I've got a shrimp stuffed deviled egg and a goat cheese deviled egg for you

To finish it up, I've made Brooke some lemon tart. Yeah, I have one

Oh, how sweet. He's still feeding her. All right. I'll have to tell y'all that one of my favorite parts

at the wedding was when you and your sorority sisters got in that little circle

Now, what was that about? Well, it's a ritual that our sorority sisters

would do for us when somebody got engaged or married. And we would stand in a circle and hold hands and pass around a candle

And whoever was engaged or married would blow the candle out. And Jamie still remembers the song from the wedding

Isn't that sweet? Oh, that's so sweet. Now, y'all sing it together. I thought y'all were the prettiest girls I'd ever seen

Okay. We'll be together forever and ever. You'll know who we are by the songs that we sing

We'll always be together Ties not to sever We'll laugh and we'll cry and we'll sing

That was my favorite song. Wasn't that wonderful, y'all? Although I don't think either one of them should give up their day job

No. So until next time, I think that's going to be a wrap for our show today

So until next time, we send y'all all the love that we feel

and our best dishes to you. Forever. Oh. Oh