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to take a walk with me down memory lane
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on my 10th anniversary for my magazine,
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"Cooking with Paula Deen Magazine."
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We took each year of the 10 years
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and picked out the top recipes from that year.
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- [Theresa] And this was from March-April, 2007.
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She took the magazine home with her
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and forgot to bring it back, but she has gotten on her thing
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So that was like our second year, right?
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So, I was flipping through the magazine,
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I was just enjoying looking back
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over that particular issue.
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And one of these recipes really stuck out at me.
1:04
I thought, "Golly bum,
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how long has it been since I made that?"
1:08
So we are gonna make it.
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It's chicken cakes with a Creole sauce.
1:15
Now our sauce doesn't take but a second,
1:19
but I am heating a little bit of butter
1:23
and I'm gonna throw my red bell pepper in
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'cause we gonna do this like I do my crab cakes.
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We gonna soften these veggies
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and that's celery, onions and red bell pepper.
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And when that's done, we're gonna mix them all together.
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Alright, I just had this on low heating.
1:56
I'm gonna turn it up a little bit.
2:01
I think I need the other half of that butter
2:03
is what I'm thinking.
2:06
So there you go. I'll just have to add some more butter.
2:11
All right, so we've got our mayonnaise.
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I am gonna have to keep looking back at the recipe.
2:24
What has that been 17, 18 years?
2:28
All right, our sour cream.
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I hope this is as good as I remember it.
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One clove of smashed garlic.
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And I do like using that garlic press
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'cause it gets your juice from your garlic,
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which is where all the flavor is,
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So that was lemon juice.
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This is Creole seasoning.
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And this is just regular yellow mustard.
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And I like regular mustard.
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Now this will last up to three days in your, oops.
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It'll last up three days in your refrigerator.
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All right, so we got our vegetables,
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we simmered them, you know,
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maybe five minutes until just kind of tender.
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And then we're gonna start and that's our sauce.
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And we're gonna start mixing everything in.
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It calls for two beaten eggs,
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but I'm gonna, lightly beaten.
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But I don't wanna put my eggs in there yet
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But I can go ahead and put our mayonnaise in there.
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That'll help cool it off.
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And our Dijon mustard.
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And a tablespoon of worcestershire.
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And what is this? I think it's Creole seasoning.
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Don't remember. - It is.
4:50
- Okay good. Some Creole seasoning.
5:02
all those other ingredients cooled it down.
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So it's safe to add the eggs now.
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And we've got like three cups of chicken, I think it is.
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Like I said, I'm trying to remember from 2007, y'all
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Gosh, it's almost, we are closer to '27.
5:41
Alright, so I'm gonna stir in our chicken
5:46
and you can see it's pretty finely diced
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because we're gonna make cakes out of these.
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Alright, so couple of tablespoons of butter
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and I think I'm gonna cut it with a little olive oil
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because butter by itself can burn.
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So, adding the olive oil in
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will help it from burning.
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All right, now we're gonna add our panko.
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If you feel like it's necessary,
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you can always flour, shape these
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and flour or dust them in some more panko, either way.
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But this should make 10 patties.
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So if you're feeding five people, that'll make it perfect.
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I think in 2017 I left something out.
7:24
And that's my garlic and onion powder.
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So I'm gonna add just a little bit.
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And this is the onion.
7:38
Hopefully that'll enhance the fresh onion.
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So it shouldn't take our oil and butter long to heat up.
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Now let's see if these are gonna form a nice patty for me.
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I want you to work with me, baby.
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Depending on how you, how big you make these,
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that'll depend on how many you get.
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But to me, if you're serving two per person,
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that's a gracious penny.
8:45
Two of those would fill the average person up
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'Cause you're gonna have some other things with it,
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You know, and this would be good on slider buns.
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That would be right tasty.
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So we are not gonna cook these but about a maybe two
9:11
or three minutes per side.
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'Cause everything is really done in there
9:19
Guess who just walked in?
9:21
He and Michelle, his daughter have been out in the boat
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and Captain just walked in the door.
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I don't know what it is about him,
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but, oh, don't you pop on me.
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I'm so glad you came home when you did, Michael.
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- [Michael] Me too. Perfect timing.
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- Oops, that's your plate.
9:54
- [Michael] Hey buddy. Hey little buddy.
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- I'm gonna put you some Creole sauce on it.
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Bon appetit, Captain.
10:05
- Thank you ma'am. - You're welcome.
10:08
So how was the water today?
10:10
- Oh, it was gorgeous.
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- [Paula] It looks like a beautiful day.
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Where all did y'all go?
10:18
- The flat calm. We went around Bobby's house.
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- [Paula] Oh you did?
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Was he home? - We don't know.
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- I know, I was kidding.
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Okie dokie. - That's delicious.
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- Good. I'm glad you like it.
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Michael, this was in my 2015 10th Anniversary magazine
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and we broke it down into years.
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You know what the favorite recipes were
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for the year each year.
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Well that was one of them.
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You know, there was more than one.
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- Uh-huh. - So we were walking
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down memory lane today.
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So, y'all have a great day
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and I'm gonna try to get this crew
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to eat a little something along with you and me.
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Love and best dishes, y'all.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
11:22
and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
