0:00
- You know, there's nothing better during the summertime,
0:03
y'all, as hot as it gets to enjoy
0:07
the fresh produce and the watermelon.
0:11
The watermelon is so good
0:12
this time of year and the strawberries.
0:15
The strawberries are nice and sweet and beautiful.
0:18
And of course we're lucky enough to have basil year-round.
0:22
So in this issue of Cooking With Paula Deen Magazine,
0:27
this recipe is in there.
0:29
I also do a wonderful watermelon salad that is so good.
0:35
And so this is just like a salad on a stick.
0:40
It's easy to put together.
0:41
You can put it together beforehand.
0:44
And it'll be fine in the refrigerator.
0:47
So I've got my watermelon.
0:49
I'm using a seedless watermelon, and it's cut into cubes.
0:55
And then I'm gonna take my basil and scoot that in there.
1:03
And then I'm gonna take the little balls of mozzarella.
1:08
I could just pop those in my mouth, just like that.
1:13
- [Woman] Don't forget your strawberry.
1:14
I'm gonna put my strawberry in right now.
1:29
And then I'm gonna cap this
1:32
with a small piece of watermelon
1:39
just like that, and see how pretty that is?
1:42
I needed one more piece of basil
1:49
And you'll just need to fold your basil.
1:53
Least it sticks out, you know, too far.
1:59
So there we go, just that simple, and look.
2:02
Look how pretty that is.
2:05
All right, so the recipe calls for a balsamic glaze.
2:11
And, you know, I started to make that from scratch.
2:14
But, you know, glaze is out there for us.
2:19
It's so convenient, but if you don't have a glaze,
2:25
you make your own balsamic glaze by using,
2:31
let's see, maybe a half a cup of balsamic vinegar
2:35
and two tablespoons of sugar.
2:37
And put that in your sauce pan.
2:39
And let it heat and cook very softly
2:46
until it reduces maybe by half.
2:49
And you'll see it getting the consistency of a syrup
2:52
where it will actually drizzle.
2:54
So you can do that, or you can do this.
3:05
- [Woman] You said the grandbabies will eat this.
3:08
Yes, their parents will welcome a snack like this
3:14
because it's really good for them.
3:16
So, you know, I get it.
3:21
- [Woman] Now, will they like the balsamic?
3:24
- I don't know, but you-
3:26
- [Woman] It's pretty sweet, so-
3:28
- Yeah, you don't need to put that on until
3:34
you get ready to serve it cuz it could get
3:37
kind of soggy, you know.
3:45
That's pretty pretty.
3:55
You can put them together however you would like them.
3:58
If you wanna go heavy, heavy watermelon
4:02
or heavy strawberries, you know, do it however you like it,
4:09
pretty and delicious.
4:11
So it's just that easy to put this little appetizer
4:16
or actually a side dish together.
4:20
It'll be beautiful on your table.
4:22
It'll be good for you.
4:24
And it'll fill everybody up
4:26
without a whole bunch of calories.
4:29
But the balsamic vinegar,
4:31
you don't wanna put it on too early.
4:36
Right before people are fixing to dig in,
4:39
would you just drizzle that on top.
4:43
You don't even need a plate.
4:46
So you can find that recipe and more
4:49
in the latest issue of Cooking With Paula Deen Magazine.
4:53
In fact, it's on the newsstands right now.
4:56
Lot of good stuff in it.
