Up next in 10
Sometimes you don't just need to please the belly, but also please the purse. Paula will be making a Spicy Blackened Tilapia Sandwich with a Fresh Cilantro Lime Mayo with a Baked Rice Pudding that will be so good and so sweet! Then, she'll show you how to make a Three-Bean Salad that's big on protein, big on flavor but low on cost. To wash it all down, she'll make a Mixed Fruit Cider. Paula shows us that pinching pennies doesn't necessarily need to be painful!
Baked Rice Pudding - https://www.pauladeen.com/recipe/baked-rice-pudding/
3 Bean Salad - https://www.pauladeen.com/recipe/three-bean-salad/
Mixed Fruit Cider - https://www.pauladeen.com/recipe/mixed-fruit-cider/
Enjoy Y'all!
For more great recipes visit https://www.pauladeen.com
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0:00
hey yo ho I'm just coming in from the
0:02
grocery store and do y'all hear me
0:04
squeaking as I walk
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that's cause today I'm real real tight
0:09
I'm gonna be doing recipes that cost
0:12
pennies but a big in flavor I'm gonna be
0:16
cooking a blackened tilapia sandwich
0:19
with a cilantro lime mayonnaise and
0:21
baked rice pudding that's gonna be so
0:24
good and so sweet and a three bean salad
0:27
that's big on protein big on flavor and
0:31
low on cost and then to wash all this
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down with I'm gonna be making a mixed
0:36
fruit cider so y'all come on in the
0:38
house and join me because today is all
0:41
about recipes that are real cursed
0:45
pleasers
0:47
[Music]
0:53
[Music]
0:57
all right I've got us a nice kaiser roll
1:00
I'm gonna black on our tilapia and I'm
1:04
gonna toast these rolls off and it's
1:06
gonna make a wonderful sandwich now come
1:09
on down here I want you to see my
1:10
tilapia
1:11
it's a beautiful firm fish it's a white
1:15
fish it's so good and when you compare
1:18
prices against some of your basses and
1:22
your groupers this is much more
1:25
reasonable all right now I've got a
1:28
stick of melted butter right here and
1:30
we're gonna make our blackening
1:32
seasoning and I'm gonna use 1/4 of a cup
1:34
of paprika 2 tablespoons of ground thyme
1:40
2 teaspoons of granulated onion and
1:45
that's the powder not the salt a
1:49
teaspoon of garlic powder a teaspoon of
1:52
salt and 1/4 of a teaspoon of red pepper
1:57
which is going to give it that heat that
1:59
we're gonna want in this so we're gonna
2:05
start look at this fish it's just like a
2:07
strong fish it not real real delicate
2:12
you know when you're handling it now I'm
2:15
just gonna slather this in our melted
2:17
butter and then into our blackening and
2:22
then straight into the pan and you can
2:24
see I got my pan hot and it's starting
2:28
to smoke and I've sprayed that with a
2:31
nonstick spray and I put a little olive
2:34
oil in it just a little not a whole lot
2:37
and then we're gonna cook it gosh no
2:40
more than three or four minutes per side
2:50
look at that that corner of the pan was
2:53
hot oh it's gonna start making me oh
2:55
it's gonna make me start coughing any
2:59
time we do blackening at the restaurant
3:02
you know when I was in the kitchen
3:03
cooking yeah it's so strong and once it
3:10
starts getting in my nose and throat I
3:11
just go into oh alright let me run wash
3:21
my hands look at all that blackening
3:30
okay there that's better now feel safe
3:34
again
3:35
alright so let's come on back down here
3:37
in this painting
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oh it's smelling good job smelling real
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good all right now while that's cooking
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let's come on over here because I'm
3:51
ready to make the cilantro mayonnaise
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and I'm starting with a cup of
3:58
mayonnaise I'm gonna chop up hopefully I
4:02
will have about 1/4 of a cup of cilantro
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rendered after I get through chopping it
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and then we're gonna add like a
4:09
tablespoon of lime juice alright let's
4:12
come on over here and flip our fish done
4:17
that look just delicious YUM
4:25
oh this is gonna be delicious all right
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so that looks like a powder fourth of a
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cup of cilantro so in the mayonnaise
4:43
that goes tablespoon of lime juice so
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this is just gonna give a nice crisp
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sharp flavor to our blackened fish which
5:02
is gonna be real good we're gonna have
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the cool and we're gonna have the hot
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and it's gonna be delicious okay now I'm
5:11
just gonna split my kaiser rolls and put
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it on my griddle now if you'll notice
5:19
this griddle this is an antique I
5:23
actually found this piece at the bottle
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shop in Millbrook New York it's one of
5:29
my all-time favorite pieces it's just oh
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it's hot and it's beautiful and you'll
5:37
notice that I'm cooking my fish in a big
5:42
old cast-iron skillet cast-iron works
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great for blackening fish chicken you
5:50
know whatever because it gets so hot and
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it distributes the heat so well so I got
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everything working here I got our fish
6:00
working I got our buns toasting and when
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we come back I'm gonna put these
6:04
sandwiches together and then I'm gonna
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be showing y'all how to make the most
6:08
wonderful cost-efficient baked rice
6:12
pudding you ever put in your mouth and
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later I'm making a tasty too
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bean salad and don't wash that all down
6:19
with y'all a delicious fruit cider so
6:22
I'll see y'all back in a minute I'm in
6:25
here rubbing that nickel that Buffalo's
6:28
gonna cry today
6:29
see y'all back hey y'all welcome back in
6:38
case you've just tuned in today's
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cooking is all about being big on flavor
6:44
and short on cost I'm just fixing to put
6:48
my blackened tilapia together I'm fixing
6:51
to make a sandwich from that and you
6:53
know fish can be very very expensive
6:56
well I've chosen a tilapia today because
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I want to give my family a wonderful
7:01
fish sandwich but I don't want it to
7:03
break the bank so that's why I chose
7:06
tilapia so I've taken my kaiser rolls
7:08
I've split them in two and I've toasted
7:11
them on my griddle and now I'm putting
7:15
home to my bread a wonderful cilantro
7:19
lime mayonnaise and now look at this
7:26
fish YUM now you can put anything on
7:32
this sandwich you want if you want to
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serve it with lettuce tomato pickles
7:37
onions you can put anything you want to
7:40
on it but I think I'm just gonna use
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just the straight cilantro and lime
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mayonnaise now I have made to go along
7:50
with my sandwich today a mango chutney
7:52
now you can buy this already made in the
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grocery store or you can just make it
7:58
yourself it's real real simple to make
8:07
done that look yummy now you can put
8:10
your salsa straight on your sandwich or
8:13
you can put it on the side of your plate
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either way you know you can eat this
8:19
with a fork or you can do it just like
8:22
that look at the juice coming out on
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that fish mmm mmm oh it's so good y'all
8:34
Michael loves black nning but speaking
8:37
of white Michael loves come on down here
8:40
I'm gonna show you something he really
8:42
loves you know this brings back such
8:46
sweet memories to me
8:47
I remember my mama taking leftover rice
8:50
that we had had the meal before and she
8:53
would mix it up and make a wonderful
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rice pudding and it's so so economical
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to make but so delicious to eat now I'm
9:03
gonna start with three eggs oh I can't
9:10
forget about that don't be a sitting
9:12
down there we're so good I'm gonna give
9:18
them a light beat and then I'm gonna add
9:21
two and a half cups of just whole milk
9:31
all right now to this we're gonna add
9:35
3/4 a cup of sugar now to our rice
9:39
pudding I'm gonna add one cup of cooked
9:42
rice and 3/4 of a cup of raisins and
9:50
then a teaspoon of vanilla flavoring all
9:57
right so I'm just gonna mix that up real
9:59
good
9:59
you can see how thick those eggs have
10:02
made it it's gonna be like a custard all
10:05
right now I've got a 9 by 9 baking dish
10:08
that I've sprayed so that it won't stick
10:11
and I'm just gonna pour it into my dish
10:18
I'm gonna make sure those raisins are
10:22
kind of distributed easily now come on
10:27
over here with me to the back stove
10:29
because I'm gonna sit this down in
10:31
another casserole dish yeah we got all
10:47
right now to ensure that this doesn't
10:53
get too hard I'm gonna sit it in a water
10:56
bath and I'm gonna bring that water up
11:00
to the bottom of my baking dish so we're
11:03
gonna put our rice pudding in the oven
11:05
we're gonna bake it on 325 and we're
11:09
gonna bake it for about an hour and a
11:11
half and I know y'all are probably out
11:13
there in TV land saying Paula Paula
11:15
where's the cinnamon where's the
11:17
cinnamon you can't make rice pudding
11:19
without cinnamon well not to worry we're
11:22
not done with this yet and when we come
11:25
back y'all I just looked outside and
11:28
there's something breathtaking going on
11:33
outside in my backyard when we come back
11:36
I want to show you what that is and
11:38
we're gonna finish up this rice pudding
11:40
and later I'm making a delicious three
11:43
bean salad
11:44
and to top it all off a wonderful fresh
11:47
fruit cider
11:51
can y'all see that out there right now
11:56
it's a full moon which really affects
11:59
the tides here on Turner's Creek and
12:01
this is the highest I've ever seen them
12:04
it's actually come up over our wall and
12:07
it just blows me away when I walk out
12:10
there and I see all this beauty in fact
12:13
while y'all were gonna I ran out there
12:15
and I saw dolphins being on the other
12:17
side it was just wonderful alright so I
12:20
just wanted to show y'all that because
12:22
it doesn't happen every day and I'm just
12:25
thrilled that y'all were here while it
12:27
was high tide so anyway I'm gonna make a
12:31
recipe you know that's been around for
12:33
50 years and I guess you can say I'm
12:37
here to defend this simple recipe of
12:40
three bean salad and it's one of those
12:43
dishes
12:43
that's very cost-efficient now I've
12:47
taken one can of wax beans I've drained
12:51
those and rinsed them and now I'm gonna
12:53
take one pan of dark red kidney beans
12:57
and I'm gonna rinse those out and then
13:03
one can of green beans and the reason
13:07
I'm rinsing these is you know I just
13:12
want to kind of watch the candy taste
13:14
off of them but by the time these
13:17
marinates you'll never know that they
13:21
came from a canyon okay come on back
13:24
down here with me alright so don't all
13:28
those colors look beautiful food snobs
13:32
may look down their nose at this dish
13:34
but I have to tell you I have a hard
13:37
time doing that because this this is
13:40
great it'll last in the refrigerator and
13:43
if you're just giving your children a
13:45
sandwich you can always give them a
13:47
scoop a three bean salad and you know
13:49
that they're getting protein and they're
13:51
getting nutrients you know and I can't
13:54
look down my nose if a dish can do that
13:57
for me now to our beans I'm gonna add a
14:00
half of a diced red bell pepper
14:04
and a few tablespoons of minced purple
14:08
onion and to this I'm gonna add a cup of
14:14
sliced mushrooms now your mushrooms
14:17
you'll want to make sure that you don't
14:20
put these in water to wash them you'll
14:23
just want to take a a damp rag and just
14:25
wash them off because mushrooms are full
14:28
of water and you don't want them to come
14:31
mushy so just wipe them off with a with
14:36
a damp paper towel or dish rag so there
14:39
we go that's perfect you know and this
14:42
is one of those salads that you can
14:45
really put anything you want to in it
14:47
now we gotta have our dressing so I'm
14:50
gonna start with 1/2 a cup of vegetable
14:53
oil 3 tablespoons of a wine vinegar you
15:00
can play around with your dressing too
15:04
if there's something that you'd rather
15:05
have in your salad dressing at it you
15:10
know it's all about hitting your palate
15:12
and put me in ingredients that you
15:15
really like all right now to that I've
15:18
added 1 tablespoon of Dijon mustard and
15:21
now I'm gonna add 2 tablespoons of Greek
15:25
seasoning and that Greek seasoning is
15:29
gonna give it a nice flavor now I'm just
15:33
gonna pour our marinade over our beans
15:37
and our mushrooms and I'm gonna put this
15:39
in the refrigerator and I'm gonna
15:41
marinate it for about 4 hours because it
15:44
takes time for all those vegetables in
15:47
there to marry in with that dressing
15:51
that we've made alright so in our
15:57
serving bowl that goes beautiful
16:01
beautiful and I've made it for pennies
16:06
just pennies all right
16:10
let's get back to our rice pudding now
16:15
look back here I baked it for an hour in
16:22
45 minutes
16:24
does that look delicious or what now I
16:29
mentioned that y'all were probably
16:30
sitting out there yelling Paul Paulie
16:32
you forgot the cinnamon you forgot the
16:34
Nutmeg
16:35
well we're gonna put that on now I'm
16:37
gonna use 1/4 of a teaspoon of nutmeg
16:40
and I'm gonna add half a teaspoon of
16:43
cinnamon and I'm just gonna mix those
16:46
together and then use an old tea
16:49
strainer I'm just gonna dust the top of
16:57
that was cinnamon and nutmeg done that
17:02
look just out of this world
17:06
mmm oh it's like a custard you know it
17:12
looks like an egg custard y'all look at
17:15
that because you noticed that I didn't
17:21
use a whole bunch of rice
17:30
[Music]
17:34
while we it doesn't look like it costs
17:41
just pennies does it mmm so good so
17:54
cheap to make
17:58
mmm I promise it'll bring back childhood
18:02
memories for you I'm gonna take another
18:04
quick break and when we come back I've
18:07
gotten to make something that will wash
18:09
all this wonderful food down we have
18:11
good old mix cider that's gonna taste so
18:14
good going down it's gonna be easy on
18:16
the old purse so I'll see y'all back in
18:19
a minute all right
18:27
I promise y'all a mixed fruit cider to
18:32
wash down all this good food with now
18:36
I'm gonna put into my pot one quart of
18:39
apple cider one quart of pineapple juice
18:47
ooh look at that thick rich stuff from
18:55
our cider and our juice all right now
18:57
I'm gonna throw in two sliced lemons one
19:05
orange thinly sliced looks delicious
19:11
already doesn't it and I'm gonna throw
19:13
in three cinnamon sticks now I'm just
19:18
gonna let this simmer for about 30
19:20
minutes and once you get it hot you can
19:24
throw it over in your crock pot and
19:26
that'll keep it nice and warm but you
19:28
don't have to worry about it balling
19:30
over now before you serve it you would
19:33
want to take out all your cinnamon
19:35
orange and lemon wheels
19:44
smells delicious it'll have your house
19:50
smelling totally yummy in no time
19:56
alright I'm just gonna slice me a coupla
20:01
extra orange wheels then I split them so
20:09
they'll hang on my glass y'all come down
20:14
here with me and let's look at
20:17
everything we fixed today want to go
20:20
ahead and pull me a little cider and I
20:25
want to taste our bean salad hmm I just
20:32
love that it's so good and I like the
20:35
fact that it's savory and not sweet so I
20:38
hope that y'all have enjoyed today
20:40
seeing some of these recipes that are a
20:43
little on the old side and very very
20:46
economical to make and it's always
20:49
America you know that I sent you love
20:51
and best dishes from my kitchen to use
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