Lunchin on the Lawn

You can see who I'm in the kitchen with today

And I always love my time with Jamie. And we're going to be making some dishes that are perfect for luncheon on the lawn

We're going to be starting out with prosciutto stuffed mushrooms. Mmm, mmm, mmm, mmm

And then we got some lime shrimp lettuce wraps. So good you're going to flip over them

Who said I didn't have talented children? It's my one talent. Next is Jamie's colorful and zesty potato salad

Sounds good, doesn't it? And don't forget dessert, a decadent ginger biscuit cake

To eatin' on the lawn. I don't know if our food's gonna make it to the lawn

Jamie and I are gonna have a little bonding time out in the yard today

And he is so excited. Mom, I love spending time with you. So we're gonna get our pan ready for this

I've got some button mushrooms. We're actually gonna do lemon and prosciutto

stuffed mushrooms. This is the kind of dish that you'd maybe like to fix your plate and take out in the yard

It's a beautiful day. It is a beautiful day today, and I tell you what, we've had our share of rain

so it's so good to see the sun out today. Both suns, the S-O-N and the S-U-N

He's so clever, Mom. I'm so clever sometimes, aren't I? What are you going to do with that butter

Well, I thought I'd just eat some. All right, I'm going to put a little butter

Jamie, into our pan. First thing I'm gonna do is I'm gonna chop up this prosciutto pretty good, Mom

So if you would do that, I'm gonna be down here with our mushrooms

and I'm just gonna pop the caps out. And we're using a baby portabella

I'm gonna take half the caps, chop them up, and we're gonna put them in with our mix

It's just giving us a little filler for the mushrooms. But I'm just going to mince these up

I need a little bit more butter maybe. Yeah, let's... Oh, why not

Yeah. I've got a bunch of chives here. I'm going to do about a quarter of a cup

and I'm going to mince these up really fine because I don't want big pieces of chive

That'll give us a nice, mild onion flavor, y'all. and plus the green in there will be beautiful

All right, so I'm going to reduce the heat now, Jamie, as soon as you get your chives in. Okay

And you're going to give us a half a tablespoon of lemon zest

And I think we're kind of safe to even... It smells so good. Doesn't it smell delicious

I think I'm going to turn it totally off. I'm going to take four ounces of cream cheese

Now, that cream cheese is going to bind our ingredients together and make it rich and creamy

All right, I'm going to add a fourth of a teaspoon of dried tarragon

I love it. Kind of licorice-like. Yeah. All right, and I'm going to add one tablespoon of Dijon mustard

You know, there's a thousand ways to stuff mushrooms. You can take them so many different ways

And this is just one of them Looks yummy Here, you look like you're about ready to snatch that spoon from my hand

Alright, so I'll be traying up our mushrooms And we're going to stuff these, y'all

And then we're going to put them in a 350 degree oven for 20 minutes

Yes, perfect, son And you can't get more better than perfect

Well, let's stuff them Let's stuff them There's going to be overflowing

Yeah, I'm going to kind of stuff mine good, son Okay Mmm, oh, Jamie, that is just yum

They sure are pretty, too Nothing on top of these? Is this it

Nope, this is it, son. And in the oven they go. The saltiness, y'all, from the prosciutto and the lemon zest just pops and goes together

All right, so in the oven that goes, 350, 20 minutes. All right, so let's move on down, Jamie, to our next dish

Okay. And because we're going to need for these to marinate for about 30 minutes

These are lime shrimp lettuce wraps. Yum. We need one tablespoon of soy sauce, two tablespoons of olive oil

We need a couple of teaspoons of... You want some trick? Oh, I do

I love it when you juggle. Look at that. Who said I didn't have talented children

It's my one talent. No you have more talents than that son Alright so I going to grate us up two teaspoons of fresh ginger and how many of the limes are you doing son

I'm gonna do all four of them. Okey-doke. Jamie, if you would add two tablespoons of olive oil and one tablespoon of soy

Two of these are the oil. I love the smell of the soy and the limes together already

It's awesome. I'm mincing up one clove of garlic, y'all, and it was a nice, healthy clove

Now, we've got one pound of jumbo shrimp, and I'm dumping in our garlic

In goes our garlic, and you can see that our shrimp have been deveined and detailed

So in they go. We're going to cover them, let them marinate for 30 minutes

That's a good-looking marinade. These are going to be delicious wraps. Nutritious, delicious, and very, very low in calories

You've got to like that. Coming up, we're getting a taste of our prosciutto stuffed mushrooms

Mm-mm-mm. That is so good. And putting together a fabulous lunch. lime shrimp lettuce wraps, and a zesty potato salad

And later, an over-the-top ginger biscuit cake. I mean a bread pudding with biscuits

Yes. Welcome back, y'all. Our mushrooms are ready. Oh, yes, ma'am

Can't hardly wait to taste them. I smell those. Oh, gosh, yes, I smell them

Ooh, ooh, ooh, ooh Let's get them on our plate here Y'all, 20 minutes and you got them ready

Smells like bacon Bacon? Bacon, bacon, bacon They do smell delicious They're gonna be hot though

I know it Well, let's have a mushroom Okay Yeah, they're a little hot, son

Ooh, I can't pop that whole hot mushroom into my mouth I'll split it with you Okay

To eating on the lawn I don't know if our food's going to make it to the long

Less than 50% chance. Mmm. Mmm, mmm, mmm, mmm. Love what the lemon zest does to it. Mmm-hmm

Love it. The mushroom. Yum. Mmm. Yum, yum, yum. Well, let's get started on our shrimp for some lime shrimp lettuce wraps

You remember when we left, we had marinated our shrimp. Mmm. And if you would dice me up, about half a red bell pepper and those green onions

I've got a small can of water chestnuts that I've drained. All right, so I'm going to slide these over here and I'm going to change with that

And I'm just going to take our water chestnuts and I'm going to mince them up

This is going to give our wraps a little crunch. And to our pan, we're going to add one more tablespoon of vegetable oil and one more tablespoon of soy sauce

I'll do that so it'll be hot for us. Okay. I think our pan's hot, so I'm going to go ahead and pour our shrimp marinade and all

Now I'm going to turn this back up. Okay. I'm gonna add our water chestnuts

Go ahead, son. Okay. And this is not gonna take but about three or four minutes, y'all

for our shrimp to get done. When they've turned pink and the transparency is gone from them

you know they're done. Which ain't gonna take but a second. But that's all I need to whip up our potato salad

So I'm gonna go on down. And Jamie's making his zesty potato salad

This is real heavy Bobby influence. You see, we got black olives and pimentos

and we're going to start with some red potatoes. Yes. And we love potato salad

We have eaten our fair share of potato salad. Oh, and these are still kind of slightly warm

and I love that. And we left them a little bigger too

We use skin and all, y'all, because on top of being lazy

we want to get in the nutritious part of the potato, which is in the skin

And it's a lot prettier that way too. So I'm going to add a half a cup of black olives

I've got a half a cup of pimentos that I'm gonna put in here

Okay, it's gonna be very very pretty. I'm gonna put juice of one lemon

Jamie this shrimp looks and smells delicious and it's just almost done

You can see that our shrimp are turning pink. Okay good, well this is almost done too

Cup of mayonnaise in here. I'm gonna turn that off and move that a little closer

to our lettuce wraps. Just about the time I get this turn

we be ready to eat Well can I chop this parsley Is that for you to chop you some If you would Mom we chop up some of that parsley Okay And I going to use I going to go a big pinch of salt and pepper in this

Okay. Looks delicious. We used a beautiful curly leaf parsley

Yep, that's all that needs is a little bit of color. Yeah, and you know what? You can see that

I'm going to even put a little in our shrimp. You see this is a little wet, Mom, but you know the potatoes are going to really soak up

Yeah, they'll soak it up. And once it sits in the refrigerator, yeah, it'll get a little tighter

And you don't, if you like less mayonnaise, you can certainly add less

There's a plate for you, Mom. Oh, I love that, and I love it on the purple plate

Beautiful. All right. So let's come in here with a lettuce leaf

I don't know if this is going to make it to the lawn. Hurry

Oh, those look so good. I think it's going to make it to the end of the counter, y'all

You want to taste them? They are beautiful. Yes, I do. I got you a fork down here. Yes, I do

Beautiful. Gorgeous. What a wonderful little healthy lunch. Mm-hmm. Mm-hmm

Mm-hmm. So good. That is good. I love the crunchy, the water chestnuts and the peppers

Mm-hmm. Mm-hmm. Son, the potato salad is delicious. It's tasty. But the olives bring about a whole different taste of that potato salad

Mm-hmm. What are we going to cook next, Mama? We got to have a little something sweet, don't we, Son? Mm-hmm

We're going to make ginger biscuit cake. Yum. Sounds good, doesn't it

Y'all stick around. Mmm. Coming up, our ginger biscuit cake. Absolutely giddy over the fact that I'm sprinkling candy on top of biscuits

And then later, we've topped it off with a molasses butter sauce

Biscuits, mama. Those lettuce wraps, though. Before we go any further. No, no, no

Biscuits, mama. The potato salad, the lettuce wraps, and the stuffed mushrooms look so good, y'all

Biscuits, ginger, cookies. But Jamie's right. We're fixing to make a ginger biscuit cake, my precious

Now, we've started by baking off 12 homemade biscuits. I'm going to make the custard, which is what makes this ginger biscuit cake so good

I mean, a bread pudding with biscuits? Yes. Yes. All right, now I'm going to need four cups of half and half, and I'm going to put just a little bit, just enough to kind of beat up my eggs

I'm going to be using six eggs, and I'm going to crack them individually so I can just scope them out, make sure I like the way they look

Mama. Yes. We're making bread pudding with biscuits. Yes, I know. Can you think of anything better

No. So there we go

And I'm just going to whisk those eggs up. And then I'm going to pour in the rest of my heavy cream

Look how pretty and yellow that is from those yolks. So now I'm going to pour in the rest of my half and half

And that's a total of four cups And I'm going to chop up a bunch of candy to put on top of our biscuits

Yes, well actually it's just crystallized ginger Close enough to candy for me

Alright, now I'm going to add two teaspoons of vanilla You know, and looking at those eggs, let me tell y'all what I have done

and I can't tell you how much pleasure it brings me. I have chickens

They're rescue chickens. They're so happy to be at our house now

and they're the sweetest things and they've got my heart, y'all. Now I'm going to add a half a cup of dark molasses

And I've got one box of ginger cookies that I'm just going to mash up real good

Do they lay eggs, Mama? Yes, they lay eggs. How many eggs do you get every day

Well, there's been a lot going on, so they've kind of been disturbed in the egg laying

They may have found out who you are. They might have seen the cookbook

What? What? All right, now I'm going to add one cup. Jamie's got me so upset, y'all

I can't really talk. One cup of light brown sugar Look at this It the color of coffee isn it And now I going to add a stick of melted butter

Yum. Got our ginger all chopped up, Mom. I'm going to put that on top of the ginger cookies, on top of the biscuits

biscuits. I'm absolutely giddy over the fact that I'm sprinkling candy on top of biscuits

Oh my gosh. All right, son, now I'm ready to pour our custard over

Custard? Over the candy? Over the biscuits? It just gets better. All right, so here we go

Now we're going to let this sit for about 45 minutes. Great day in the morning

Because we want those biscuits to soak up all of that custard

Yum, yum. Those two biscuits are naked. Super yum. Okay. I'll get them

There's one more on the next one. No naked biscuit. This is going to be delicious

And then we're going to put it in a 375 oven, and we're going to cook it for 45 minutes

Coming up! What does Biscuits candy cookies bread pudding need? A butter molasses sauce, of course

What does Biscuits candy cookies bread pudding need? Well, it needs a sauce, believe it or not

I believe you. We made that wonderful cake, but now we're going to make molasses butter cream sauce

It's true. They're gonna top. Jamie's gonna be dicing us up some walnuts

Now I'm gonna put a couple of tablespoons of butter in the pot

I've measured out one cup of whole milk. Now I'm gonna measure out one cup of heavy cream

Yes, yes. Yay! Yes, yes. So in the pot, our heavy cream goes

It's a good thing we had a light lunch. I know. In goes my milk

The next thing I'm going to add is a dark molasses. And I'm going to need a quarter of a cup

We're carrying the same flavors in the cake straight into our sauce

Good. Yes. Okey-doke. And our thickener is just a tablespoon of cold water and a tablespoon of cornstarch

All right, so our butter's starting to melt. Look, it looks like motor oil

Mmm, but it doesn't taste like motor oil. So good. All right, now I'm gonna add a half a cup

of firmly packed brown sugar. And then the last ingredient is a quarter of a cup

of an Irish cream liqueur. Yes, ma'am. Yes. And it's starting to boil

And you can see that little bit of butter floating on top. And look-a there

There it comes. Yes, ma'am. Now, we're just going to add in the slurry of cornstarch and water

That's going to be so good. Yes. Go ahead and throw in the nuts

Yes, yes. That looks perfectly perfect. It looks perfectly perfect. You're right

You want to pour it on? Yes. Okay. Yes, let's pour. Ooh

It's hot now. The dish is still a little hot. Watch your hands, Mom

It's hitting our first run-in with a big boy bread pudding, is it, Mom? No

My gosh. Oh, it needs ice cream, Mama. Just a little bit

Whoa. Just a little bit. Oh, my gosh. This will be so nice

It'll cool it down a little bit and add a little bit of cream. Yes, because there's not enough cream in it

There's not. I'm going to come sit with you. I want you to come sit with me

Mmm. There's so many different flavors. Gracious. My new favorite breakfast, y'all

This isn't breakfast, it's dessert. That's where you want to be. I'm a grown man

If my wife says I can have this for breakfast, I will. If your wife says you can have it

Have fun today, Mom. Thanks for having me on the show. Oh my gosh, I love being in the kitchen with you

And remember, y'all, we always send you love and best dishes from our kitchen to yours