Housewarming

Hey, y'all. I'm Paula Deen, and I'm so happy to say that my son Jamie and his beautiful new wife, Brooke, just recently purchased a new home

But let me tell y'all, the last thing on their minds right now is cooking

So I thought, what better housewoman gift than just a good old hot meal

So that's what I'm going to be preparing today. First, I'm going to start with a cheesy broccoli bake

It's so creamy and yummy, y'all, that there just ain't no way a cheese lover can resist it

And then something real special, a shrimp and scallop lasagna with layer after layer of flavor

And y'all know I can't be showing up without a dessert. So I think I'm gonna be taking my fresh fruit tart

that is sweet as it is beautiful. So y'all join me in the kitchen today

because I'm gonna be making the perfect dishes for any housewarming. Today's show is all about a housewarming

and I'm going to be fixing up a meal and I'm going to be taking it to Jamie and Brooke's house

They just bought this beautiful house on the water and the two kids, they're just exhausted

But I did want to have a few of their friends in to help them warm up their new home

And, you know, the last thing they're going to want to do is cook. So mama's going to do the cooking

And I'm going to start today by making a cheesy broccoli bake

All right, we're going to start by melting a couple of tablespoons of butter

And then I'm going to saute our celery. We're going to toss in our onions

And I'm going to add regular button mushrooms. I'm going to let these saute right by themselves

Now we're going to move over here. I've got two pounds of fresh broccoli

I've got water chestnuts. I've got cream of mushroom soup. I've got garlic salt

and I've got a soft cheese product. And I'm going to start by melting together the cheese

and the cream of mushroom soup. And I'm just going to melt those together

and I'm going to add the garlic salt to the sauce for our casserole

I'm going to toss in my water chestnuts. I love these because, you know, they don't have a whole bunch of taste to them

But I love the crunch that they give to this dish. Jamie and Brooke are so lucky that they were able to find a beautiful house here in Savannah

And Jamie said when he found the house, he said, Mama, this is the house we're going to live in forever

This is the house that we're going to raise our eight children in. I really do hope that this is the place they can stay forever

And our cheese is melting up nicely. All right, and our mushrooms and celery and onions are done

So we'll just add those to the broccoli and the water chestnuts

Now we've got our cheese and our soup and our garlic salt melted

And you can see it's nice and creamy. You can see how smooth that cheese melts out

I'm just going to pour that over the broccoli and the other vegetables

There is just nothing like a casserole. Tastes good. It works great for leftovers

All right, now I'm just going to toss this together. And then all we have to do is put this in the oven

and just heat all the ingredients all the way through. Because I think I failed to tell y'all

the broccoli that I started with was two pounds of broccoli that I had steamed off

So it's not raw. I did steam it off. So everything's cooked

but we're just going to bake this for about 25 minutes. Doesn't that look good

We're going to just spray our dish. All right, now we've got it well mixed

Let's transfer this to our baking dish. All right

So here we go For 25 minutes I got two casseroles I got one ready

And now you don't want to cheese this at the beginning because if this cheese sat on it for 25 minutes

it would get a hard crust, and we don't want that. We want it just melted and running softly through the top of this casserole

All right, so in the oven, this is going to go. It's just that simple

All right, so that'll stay just for a few minutes, just until it's melted

And I'm going to clean up here. And when we come back, I'm going to share with you a recipe that we always serve on special holidays at the Lady and Sons

It's a shrimp and scallop lasagna. So don't go anywhere, and I'll meet y'all back here in like two minutes

Hey, I'm so glad y'all are back because the broccoli bake's ready. Look at it

I've just got to sample it, and I think I'm pretty good at sampling stuff

Without messing it up. Look how hot. I think I've got a little bit of everything on that fork

Mmm. Can you hear the crunch

I love those water chestnuts. They're going to love it. All right, now speaking of dishes that are delicious leftover

I want to share with y'all a scallop and shrimp lasagna recipe

Now I'm going to start by making our sauce, and this is going to be a white sauce

as opposed to a red sauce that you think of when you're having lasagnas

I'm going to use about that much butter, maybe a third of a stick

All right, our butter's melted. We're going to toss in our onions

That's a strong onion. And we're going to toss in two cloves of minced garlic

and we're going to just let this cook until the onions are kind of opaque

You'll want to be careful. Keep your spoon in this pot because you don't want your garlic to burn

Our onions and garlic are ready. Now I'm just going to sprinkle this with flour

We're just going to stir that together and we're not going to cook this until it's brown

like you would a roux that you were using for gumbos and things like that

We don't want this dark because this is a white sauce as opposed to a brown

or a red sauce. So we're just going to add our two and a half cups

of half and half. And I think I'm going to change to a whisk

for this one. Okay, I think we're safe now to go ahead and add the

rest of our half and half. And now we're going to add our Romano cheese

which is going to just give it the most wonderful, wonderful flavor

And while that's doing its thing, I'm going to move on over here to our scallops and our shrimp

and I'm just going to toss them with a little salt and a little pepper

We're just going to toss our seafood in here now, and I'm going to start by adding the scallops first

because they do take a little bit longer than the shrimp. And we're not going to cook this for very long

because it's going into the oven and it's going to have some more cook time

and we don't want these overcooked. So look how nice and thick our sauce is getting

Doesn't that look yummy? All right, now I'm going to stir in the shrimp

and we're going to let this all simmer for just a couple of minutes

The consistency is just perfect. All right, so that takes care of our seafood and our sauce

All we have to do is put our lasagna together, and I've already baked off our lasagna noodles

so they're sitting here drained and ready for us. And I'm gonna give our pan a quick spray

I using about a 12 by nine dish All right now I gonna start by putting a little sauce in the bottom of our casserole dish so those lasagna noodles will kind of have something to stick to

I'm going to turn that off because the shrimp are already pink

You know, shrimp don't take but just a minute to cook. I'm just going to spread that out

That's going to act almost like a glue for us. All right, so we're going to stretch out four noodles

Now on this first layer, we're just going to add a layer of sauce

Doesn't that look delicious, y'all? You can always add some crab if you're a real crab lover

And the last layer of seafood. All right, now we're just going to spread this out

and we're going to put one more layer of noodles on, and then we're gonna top this with the rest of the sauce

All right, now we're gonna dust it with the fresh grated Parmesan cheese

and we're gonna put this in the oven at 375 and we're gonna just bake it for about 20 minutes

because remember, everything in it is done. So we're gonna put it in that preheated oven

Oops, I just lost my glasses. I'll be stepping on them and be blind as a bat

Okay, here we go Doesn't that look yummy? Okay, we've got the lasagna in the oven

And I have to tell you, I can't throw a housewarming party

For these two sweet, sweet kids Without taking a sweet dish And that's what's coming up next

A fresh fruit tart From the tart I'll see y'all back in the kitchen in a second

Welcome back, y'all. I've got the lasagna ready over here. Look how delicious that looks

Mmm. Delicious, I think you're gonna just love it. Well, let's move on though

cause we've got another dish to make and that is the fresh fruit tart

So let's make the glaze first. I have one six ounce can of frozen concentrate lime juice

one tablespoon of fresh lime juice, one tablespoon of cornstarch to thicken it up

and a fourth of a cup of sugar. So I'm just cooking them until the glaze is thickened

And it has, so I'm going to transfer this to a bowl

It's going to be a few, few minutes away before we're going to knead it

So we'll just sit that right there. All right, so our crust is going to be very, very easy to put together

Into our food processor, I'm going to add one and a half cups of all-purpose flour

one and a half sticks of butter, and I've cut this into slices

is it'll cut into that flour a lot, lot better by cutting it into pieces

And then I'm gonna add a half a cup of powdered sugar

or confectioner's sugar. And we're just gonna blend this until it forms a ball

You can see all the ingredients blending. And then all of a sudden, presto, there's the ball. Okay

Okay, we're just gonna lift this out and pull our dough out

How simple a crust is that

And just to keep this from sticking to my hands, I'm going to flour them a little bit

I'm going to put that in the center. And then I'm just going to work it to the edges and up the sides of the tart pan

And this tart pan that I'm using has a removable bottom, which is going to slip our tart out

nice and easy. And you can find these in your kitchen shops

All right, now I've gotten our crust all evenly spread into the tart pan

Now I'm going to run this in the oven and I'm going to bake it off for about 10 to 12 minutes

Okay, so here we go. Don't let me get you

That'll be ready in no time. But because I don want y to have to sit around and wait all afternoon I have got another one ready back here that cooled And now we going to make the center for our tart

which is one 8-ounce block of cream cheese at room temperature, and then a half a cup of sugar and a teaspoon of vanilla

And we're just going to put it into our bowl and mix it into the tart pan

All right, we have mixed that now until everything's nice and creamy and incorporated

and we're just going to take this over here and line our tart crust

We're just going to pile it in because, you know, the fruit really needs something nice and soft and comfortable to sit on, doesn't it

and we're just going to roll this evenly out into the crust

So we're going to start by lining our tart with strawberries. Okay, and then we're going to put a row of kiwi fruit

All right, the next row is going to be another row of strawberries, and I've just dropped some blueberries in there

All right, now I'm going to pile it with raspberries, and I'm going to sprinkle just a few more blueberries on it

All right, now it's ready for our glaze, and we're just going to dab that glaze

and you can see how it's shining up our fruit immediately. Now, one tart is not going to require this much glaze

so you can save it for another one. and you can put it in the refrigerator. All right, so I'm gonna slip our ring off of our tart

And put it on our dish. That looks perfectly delicious. Promise me that you will try this recipe

I gotta leave, because I gotta go see a man about a piece of tart

And I'll be back in a couple of minutes, and when we do, I'm going to have some tips to share with you

So go get your batart pan. If you're invited to a housewarming, make sure you write out this savory biscuit recipe

It's so easy, so simple, and so delicious, and they'll use this recipe forever and ever

I'm going to start with 1 1⁄4 cup of a biscuit mix, any kind of biscuit mix you want

A half a cup of cheese. And a half a cup of water goes in to moisten our ingredients

and we're just going to stir those only until the dry ingredients are moistened

And you can see how quick and easy this done with no kneading, no nothing

Now we're going to put these in the oven, a 400 degree preheated oven

and we're going to bake them for about 10 minutes. and I have some that are ready in this other oven

Look how pretty those are. We're just going to brush our biscuits

with a little mixture of butter, dried parsley, a little garlic powder, and a pinch of salt

Listen to that butter sizzling on the pan. And within just a few minutes

you've got yourself a fabulous savory biscuit. So if you've been invited to our housewarming

don't forget to warm up that house with this recipe. Hmm

Before we leave each other today, I just want to go over with you one more time

the dishes that I've prepared for Jamie and Brooke's housewarming. The shrimp and scallop lasagna

in that thick, rich, creamy white sauce is so delicious. and the broccoli bake is just yummy

And don't forget the tip on the garlic cheese biscuits. You're going to impress everybody that puts their feet under your table

And of course, that yummy fresh fruit tart. I think you're going to love every one of these

And until next time, y'all, I'm going to send you all my love along with my best dishes

to you from my kitchen to yours