Up next in 10
It's time for happy hour in the Deen household and Paula's getting some bite sized treats ready. She's starting off with some yummy Sweet and Sour Meatballs which will pair perfectly with Cajun Fried Okra with Chili Sauce. Then, she's putting together Squash and Zucchini Cakes. To wash it all down, she's making a refreshing Sherbet Punch. These treats are sure to make you happy!
Enjoy Y'all!
Sweet and Sour Meatballs - https://www.pauladeen.com/recipe/shanes-sweet-and-sour-meatballs/
Cajun Fried Okra with Chili Sauce - https://www.pauladeen.com/recipe/air-fryer-cajun-fried-okra-with-creamy-chili-sauce/
Squash and Zucchini Cakes - https://www.pauladeen.com/recipe/squash-and-zucchini-cakes/
Lime Sherbet Punch - https://www.pauladeen.com/recipe/lime-sherbet-punch/
For more great recipes visit pauladeen.com
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0:00
hey y'all I'm just out here spending a
0:03
few minutes with ladybird in it's time
0:06
for happy hour
0:07
so ladybird is sitting here patiently
0:10
waiting for me to make some yummy
0:13
sweet-and-sour meatballs and some Cajun
0:16
front okra with a chili sauce and
0:18
squashing zucchini takes and Mama is
0:21
gonna wash it down today with a sherbet
0:24
punch so come on in the kitchen with me
0:27
and let's get to cooking
0:29
[Music]
0:35
[Music]
0:39
all right I've got a recipe that I want
0:42
to share with y'all today it was sent in
0:45
by a viewer somebody that really loves
0:48
the show his name is Shane and he lives
0:51
in Miami Beach and the recipe is a sweet
0:55
and sour meatball now Shane starts off
0:59
with meatballs you can buy these frozen
1:01
or you can make your own I'm gonna be
1:04
using frozen meatballs today all right
1:07
now I'm gonna make up two different
1:09
sauces for these meatballs
1:11
the first sauce I'm gonna make I'm gonna
1:14
use one diced onion and then I'm gonna
1:20
add 1/2 a cup of Dijon mustard and then
1:25
I'm gonna use six cloves of garlic that
1:30
has been minced okay and all that goes
1:34
together okay now I'm gonna dice up
1:40
slice up whatever about 1/2 a cup of
1:46
green onions perfect that looks like
1:53
about a half a cup in that goes now I'm
1:59
gonna take two cans too short cans of
2:03
pineapple 8 ounce cans of pineapple
2:06
chunks and I'm gonna drain that
2:08
pineapple juice off of the pineapples
2:15
you'll want to be careful not to cut
2:18
yourself with these tops right here they
2:21
can be real real sharp all right now I'm
2:24
gonna take 2 tablespoons of my pineapple
2:29
juice and I'm gonna bring them I'm gonna
2:36
bring them over to my saucepan because
2:40
I'm gonna make now the sweet sauce to go
2:44
over these meatballs
2:46
alright alright we've got that mixed up
2:50
now we're going to come over here for
2:52
our sweet sauce and we're gonna start
2:55
with four cups of ketchup alright so
3:01
I've got my two tablespoons of pineapple
3:03
juice I've got my four cups of ketchup
3:06
and to this I'm gonna add 1 cup of sugar
3:13
1/4 of a cup of white vinegar fourth of
3:20
a cup of water two tablespoons of
3:24
Worcestershire and two tablespoons of
3:28
black pepper alright just a couple of
3:33
minutes for this sauce not long and
3:39
while that's cooking I'm gonna get our
3:41
meatballs ready now I've got our
3:43
pineapple chunks that I drained the
3:46
juice out of and I'm just gonna add
3:49
those to the meatballs and then I'm
3:52
gonna just stir in that first sauce that
3:56
we made right over our meatballs this is
4:01
looking good Shane yum I love them
4:04
mustard in the garlic and all that
4:07
together all right now our red sweet
4:10
sauce is ready so all we're gonna do is
4:14
pour this over our meatballs
4:24
there we go all we're gonna do y'all is
4:28
put this in the oven for one hour and
4:32
then we're gonna take it out and we're
4:33
gonna pour the rest of our pineapple
4:35
juice from our canned pineapple into
4:39
this and we're gonna stir it up and
4:41
Shane says put it back in the oven and
4:43
let it bake for another thirty minutes
4:46
and he said we're gonna have an
4:47
over-the-top sweet and sour meatball
4:50
but you know what we're fixing to check
4:53
him out because I've got some ready I
4:56
have never tasted these before Shane so
4:59
right here I'm fixing to check out your
5:02
recipe ooh they look good Shane let's
5:16
bring them down here and I'm gonna serve
5:20
these with some little toothpicks so
5:25
that everybody can just come by and
5:29
quickly grab them a meatball in case
5:33
they don't want to put it on their plate
5:38
mmm shame shame shame shame shame on you
5:45
boy
5:48
these are delicious hmm but y'all don't
5:52
go anywhere because guess what I'm doing
5:54
next of Cajun fried okra with a creamy
5:58
chili sauce and later I'm gonna be
6:01
making some delicious zucchini cake and
6:04
some yummy sherbet punch
6:07
[Music]
6:16
okay y'all I started without you
6:19
I'm waiting I waited and you weren't
6:21
here so I went ahead and I finished up
6:23
cutting my okra because I promised y'all
6:27
that I was gonna fry you up some Cajun
6:31
fried okra now I'm using fresh from my
6:35
recipe today but you know you can buy a
6:38
frozen okra it makes great fried okra
6:42
all right now we like to put a nice
6:47
little pattern on our fried okra down
6:49
here it's really really funny my mother
6:52
used to flower on her fried okra my
6:56
grandmother Paul always used cornmeal
6:58
and you know I really liked my mother's
7:01
best but sometimes I mix the two
7:04
you know I'm loyal to grandmom and I'm
7:07
loyal to mama
7:08
so that's the way I'm gonna do this
7:10
Cajun fried okra today I'm gonna use 1
7:13
cup of all-purpose flour 1/2 a cup of
7:16
cornmeal 2 teaspoons of how seasoning
7:27
and 1/4 of a teaspoon of Cajun seasoning
7:33
now I'm just gonna mix those up and I've
7:36
got my grease and my Dutch oven over
7:39
here and I'm wanting to heat that up to
7:43
about 350 all right so I'm gonna
7:47
transfer my okra to a big bowl so I've
7:54
got plenty of room to work in some
7:58
buttermilk and this is about a half a
8:01
cup now this buttermilk is gonna give it
8:06
a wonderful flavor and it's also gonna
8:10
help that flour and me'll mixture just
8:13
stick to it that is the secret to good
8:18
fried okra so
8:21
I'm gonna take our flour and our
8:26
cornmeal and I'm just gonna toss okra in
8:30
that okay and here we go and you'll want
8:41
to be very very careful that you don't
8:45
burn yourself when you're putting in
8:48
your okra now I'm going to run down here
8:52
y'all don't go anywhere cuz I'm just
8:54
gonna run down here and watch the goop
8:56
off my hands y'all watch the pot for me
9:06
whoa it's better than alright
9:12
it's beautiful Oh YUM all right so this
9:18
is frying up nicely on its own so while
9:21
it finishes up come on down here cuz I
9:23
told you I was cooking a Cajun fried
9:26
okra with a creamy chili sauce now this
9:30
sauce is very easy to put together I'm
9:32
gonna start with 1 cup of mayonnaise and
9:35
I'm gonna add to the mayonnaise 3
9:38
tablespoons of a sweet chili sauce and
9:42
you can find this in the Mexican section
9:45
of your grocery store and now I'm gonna
9:48
add one tablespoon of a garlic chili
9:52
sauce and this sauce is not sweet it's
9:56
gonna bring some heat turn mayonnaise
9:58
and our sweet chili sauce and now I'm
10:01
gonna add an eighth of a teaspoon of
10:04
ground red pepper so you know it's gonna
10:08
be spicy there we go just that simple
10:13
our sauce is ready just dump and stir
10:18
alright
10:19
now let's come down here and see if I
10:23
okra is ready to come up yeah doesn't
10:29
that look perfectly yummy there ain't
10:34
nothing like your child I remember years
10:39
ago my children's daddy and I would
10:42
plant a garden gosh and I'd grow that
10:47
okra and I would blanch it and put it in
10:53
the freezer so I'd have to throw over
10:56
fresh peas and butter beans and then I'd
11:00
slice them up too to fry it that was the
11:05
sweetest okra in the whole world I wish
11:13
you were here
11:18
Oh
11:22
I love it I love it I love it I love it
11:25
when we come back y'all more good
11:28
southern yummy vegetables
11:29
it's squash and zucchini cakes and to
11:32
top it all off sherbet punch so I'll see
11:36
you back in a minute y'all don't go far
11:40
[Music]
11:47
heyyo I told you I was gonna be cooking
11:51
us up some zucchini and squash which
11:56
zucchini and the yellow squash is both
12:00
squash but I'm gonna be cooking up
12:02
zucchini and yellow squash cakes so I've
12:07
got a little olive oil in my pan I've
12:10
got a stick of butter all right and over
12:15
here in my bowl I have graded up three
12:19
medium zucchinis and three medium yellow
12:23
summer squash now I want to make sure
12:26
that there's no water in this so I'm
12:30
gonna pour it in my colander and I'm
12:34
just gonna squeeze it with some paper
12:36
towels just try to absorb that water out
12:40
of there and just kind of pull it out
12:42
and we're gonna have to have some things
12:44
in our squash cakes it's gonna help bind
12:48
them and hold them together so in this
12:51
bowl I'm gonna add one egg 1 cup of
12:58
shredded Parmesan cheese 1/3 of a cup of
13:04
diced Vidalia onions and one and a half
13:08
teaspoons of Italian seasoning all right
13:13
I'm just gonna mix that up together can
13:18
y'all hear Lady Bird she knows it's
13:23
happy hour I'm gonna fix her a plate
13:26
though in a little while I'm gonna take
13:29
her one of those sweet-and-sour
13:30
meatballs and one of these zucchini and
13:34
squash cakes and she's gonna be one
13:37
happy little bird all right I'm gonna
13:40
add a little fresh ground pepper to it
13:42
you know and depends on how much you
13:45
like want it hotter and a little bit
13:47
more and I'm gonna add oh gosh probably
13:51
a half a teaspoon of salt
13:53
right now to this I'm gonna add one cup
14:00
of breadcrumbs okay all right I'm just
14:05
gonna mix these ingredients together
14:07
I've got all those crumbs good and moist
14:10
so I'm gonna come over here and I'm
14:13
gonna take my shredded zucchini and I'm
14:17
just gonna dump it into my breadcrumb
14:21
mixture and now I'm gonna make about a
14:25
two inch patty you know I don't want a
14:29
real real big I want them you know just
14:31
so people can pick them up the great
14:35
chip squashes you don't want to put this
14:38
in a blender you can take just a regular
14:41
stand grater and have these graded up in
14:45
no time flat and you don't even have to
14:48
peel them now leave that peeling on
14:50
because the peeling has a lot of
14:52
vitamins and nutrients in it but aren't
14:56
things looking good all right now we're
15:03
gonna cook these but about three minutes
15:07
on each side not very long at all right
15:11
let's see if we can done that look good
15:14
you see it
15:19
look at that now these are just our
15:24
appetizers tonight but these would be
15:28
wonderful with like barbecue chicken or
15:31
with a steak they would be wonderful
15:34
with a piece of grilled fish whoa
15:40
oh gosh those look delicious now over
15:45
here I've got my platter ready for our
15:49
squash and zucchini cakes and I'm
15:52
serving along with it tonight jarred
15:54
marinara sauce I think these are about
15:58
ready to whoop scum up
16:00
[Music]
16:02
I'm gonna just drain them but second
16:07
[Music]
16:17
oh these are hot
16:28
whoa
16:34
don't those look delicious hot is far
16:39
but delicious
16:49
don't want to burn my mouth
16:58
[Music]
17:04
mmm
17:05
it's yummy ladybirds gonna love it and I
17:10
think y'all will too I'm gonna take a
17:12
quick break y'all and when I come back I
17:14
want to share with y'all a recipe that
17:17
is near and dear to my heart it's the
17:20
punch that my mother made from our
17:23
wedding reception in 1965 so I'll see
17:28
you back here in a minute
17:30
[Music]
17:35
I want to share with y'all a recipe that
17:42
just you know touches my heart when I
17:45
think about it do you know the last time
17:48
I had this punch I was eighteen years
17:50
old I had just said my vows with Jamie
17:55
and Bobby's father Jimmy Dean back in
17:59
1965 and my daddy wasn't well so we just
18:03
had a reception there at the house and
18:05
and mama fix some wonderful foods and I
18:08
said mama the only thing that I want to
18:11
drink is that yummy lime sherbet punch
18:14
so that's what she made me and I loved
18:18
it back then and I know I'm gonna love
18:21
it just as much today now you can use
18:24
several different kinds of sure but my
18:26
favorite was the lime but you can also
18:28
use an orange sherbet or a pineapple
18:31
sherbet and I'm gonna start with two
18:34
quarts of lime sherbet and I'm just
18:38
gonna put it down in my punch bowl I say
18:45
we might just eat the sherbet and forget
18:47
the punch all right
19:00
all right now all I have to do at this
19:04
point is pour over two litres of ginger
19:08
ale and I'm just gonna pour it right on
19:10
top of that sure but YUM all right now
19:16
I'm gonna add one 46 ounce can of
19:20
pineapple juice and now I'm gonna just
19:30
float some lemons and limes in it okay
19:34
this looks so good
19:36
brings back so many memories all right
19:42
I'm just adding a few maraschino
19:45
cherries I was gonna just pour this up
19:48
in a punch Cup but
19:57
I deserve a sherbet punch I loved it I
20:10
loved it then and I love it now
20:14
[Music]
20:16
well ladybird it's finally happy hour
20:19
time I've got a nice squash and zucchini
20:23
cake for you ladybird
20:25
I've got sweet-and-sour meatballs and
20:27
I've got Cajun fried okra with a chili
20:31
sauce and last but not least the punch
20:35
from my wedding when I was 18 years old
20:38
I hope that the recipes that we made
20:41
today for you will make your happy hour
20:44
as happy as our happy hours been we send
20:49
y'all best dishes and love from my
20:52
kitchen to yours right ladybird right
20:56
ladybird
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