Up next in 10
Lots of days we just can't find any time to slow down and for those days Paula's going to show us how to make a quick fix. She'll show you how to make a Hurry Up Chicken Pot Pie that'll knock your socks off. She'll do a Steak Diane that you can do in about five minutes and she'll make some wonderful creamy Blueberry Tarts that take no time and then she'll make Snow Peas with Orange Liqueur. Get ready for some quick quick quick meals!
Hurry Up Chicken Pot Pie - https://www.pauladeen.com/recipe/hurry-up-chicken-pot-pie/
Steak Diane - https://www.pauladeen.com/recipe/steak-diane/
Blueberry Tarts - https://www.pauladeen.com/recipe/blueberry-tart/
Snow Peas with Orange Liqueur - https://www.pauladeen.com/recipe/snow-peas-with-orange-liqueur/
Enjoy Y'all!
For more great recipes visit pauladeen.com
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0:00
Y'all, lots of days it's just go, go,
0:02
go. And for those days, we need quick,
0:05
quick, quick meals. I'm going to do a
0:08
hurry up chicken pot pie that'll knock
0:10
your socks off. I'm going to be doing a
0:13
steak dye that we can do in about 5
0:15
minutes. I'm going to be making some
0:17
wonderful creamy blueberry tarts that
0:20
take no time. And then I'm going to
0:23
prepare some snow peas with orange lour.
0:28
So, I'm going to unload these groceries,
0:30
catch my breath, and I'll meet y'all
0:32
back here at the stove. We're going to
0:34
do some quick quick quick good meals.
0:38
[Music]
0:44
[Music]
0:49
Hey y'all, come on in.
0:51
I'm just getting ready to make our first
0:53
recipe. I have been busy as a cat
0:56
covering it up today, y'all.
1:00
You know, it's just one of those days.
1:03
A perfect world would be if I had like
1:06
two or three hours to get in the kitchen
1:08
and prepare my meal. But, you know, we
1:11
don't live in a perfect world, do we?
1:14
So,
1:16
I've got Anthony coming in off the boat.
1:19
I've got Michael coming in off the boat.
1:20
And they're going to be starving. So,
1:23
I'm doing a quick but delicious hurry up
1:26
chicken pot pie. Now, I've got two
1:29
boneless, skinless chicken breast that I
1:32
roasted off in the oven. And I'm going
1:34
to put them in a greased casserole dish.
1:37
I've cut them up into bite-sized pieces.
1:41
And they look good. They're not
1:42
overcooked. They're just perfect. Now,
1:44
I've boiled two eggs and I'm just going
1:47
to slice these. Whoa. About did it.
1:52
That did it, y'all. I trimmed my
1:54
fingernails while I was cutting my eggs.
1:57
All right, so I'm just going to slice
1:59
the boiled eggs, put them down into my
2:02
dish.
2:03
And over here on the stove, I'm sautéing
2:06
off some fresh carrots. Now, if you're
2:09
in a real real big hurry, you can always
2:12
use a canned carrot
2:17
because those are really nice and quick.
2:19
All you have to do is open the can. But
2:21
these are not going to take long.
2:24
You can see they're
2:26
coming along nicely.
2:29
All right,
2:32
I'm going to give a little salt,
2:35
little pepper to this dish.
2:37
And now I'm going to layer on a half a
2:41
cup of English peas or green peas. You
2:44
can use either one. You can use the
2:46
frozen kind, the canned kind, or even if
2:48
you got leftover fresh ones that you've
2:50
cooked, that'll work great.
2:54
All right,
2:56
now in go our carrots.
3:00
Oh, aren't those pretty? They add a lot
3:03
of color, a lot of nice vitamins,
3:07
and a lot of nice crunch to our chicken
3:10
pot pie. All right. Now, we're going to
3:12
need a broth for our pie, aren't we?
3:15
Well, since I'm in a hurry, I'm going to
3:17
use a can of cream of uh chicken soup.
3:20
And I'm going to use one can of chicken
3:23
broth. And I'm just going to mix these
3:26
together.
3:31
And then I'm going to pour them over our
3:34
ingredients.
3:36
You know, I make a fabulous oldtimey
3:38
country chicken pot pie with a rolled
3:41
crust. And oh, it is to die for. I used
3:46
to make it once a week when I was
3:48
running the bag lady and everybody looks
3:50
so forward to that chicken pot pie, but
3:52
I I don't have the time today for all of
3:55
that. So, I think this is going to work
3:57
out nicely. Now, I'm just going to pour
4:00
that cream of chicken mixture over that.
4:03
And it looks pretty good, doesn't it?
4:05
All right. Now, we're going to need a
4:07
crust for our chicken pot pie. We serve
4:10
this kind of crust on our shephardd's
4:12
pie at the restaurant and it really
4:14
works nicely. I'm going to use 1 and 1/2
4:17
cups of a biscuit mix.
4:24
All right, there's one
4:29
and a half
4:31
and one cup of milk.
4:35
Now, we're putting more liquid than we
4:37
would if we were making biscuits with it
4:40
because we're going to pour this. We
4:41
want it we want it thin enough that we
4:44
can pour it.
4:46
So, look how simple that is. That's all
4:48
ready.
4:50
Now, we're just going to pour this
4:53
over our chicken pie ingredients.
4:59
Just like that.
5:04
Okay, I'm going to just spread that out.
5:08
And now
5:10
the ingredient that's going to make it
5:12
so good and so rich. That's one stick of
5:16
melted butter.
5:21
Yes.
5:24
Yes. Yes. Yes.
5:27
I use a lot of butter because I can.
5:33
It's wonderful. I can. All right. Now,
5:36
I'm going to put this in the oven at 350
5:38
and I'm going to bake it off about 30 or
5:40
35 minutes. And when we come back, I'm
5:43
going to have another real quick fix for
5:45
you. How about steak dye? And later, I'm
5:49
going to be making us some scrumptious
5:51
blueberry tarts. And we have to have a
5:54
side dish to go along with this steak.
5:56
Diane, I'm going to be making some snow
5:58
peas in an orange lour. See you back.
6:03
[Music]
6:14
Welcome back, y'all. Today's show is all
6:17
about quick and easy dishes.
6:20
Oo, our chicken pot pie's out of the
6:22
oven, y'all. And it looks real good.
6:25
Think I'm just going to come in here.
6:28
I'm even too busy to put this on a plate
6:30
today, y'all. I've just snuck some out.
6:33
Look, you can't even tell.
6:36
Look. Doesn't it look good? You can see
6:38
where all that butter sunk down in that
6:40
crust.
6:52
This is really, really good. You know,
6:55
it's not my old timey chicken pot pie,
6:58
but for a quick meal, this ain't bad,
7:01
y'all.
7:03
In fact, it's pretty dang good.
7:06
[Music]
7:08
Really is good. So, come on down here.
7:12
Um,
7:14
I'm going to share another quick hurry
7:16
up recipe with you. Now, this is not the
7:19
authentic steak, Diane, but it's kind of
7:22
a faximile of a quick version. And um
7:26
I'm going to start with a half a stick
7:28
of butter
7:31
in my skillet. You know, a real steak
7:33
dying involves cognac and things like
7:36
that, but we're not going to that much
7:38
trouble, but it's going to have the
7:40
basic flavor that a steak diane has. And
7:44
did y'all know that
7:47
Diane was the goddess of the hunt?
7:52
Because back long time ago, you know,
7:54
people used to to hunt to grill. In
7:58
fact, I would almost imagine y'all that
8:01
it was a lot of game like venison,
8:04
things like that. It was using like a um
8:07
a be more towards the beefy products
8:11
which is why we call it steak Diane
8:14
because it's beef. It's a steak. And the
8:17
steak that I'm going to use, I went to
8:20
the grocery store and I bought a small
8:22
little beef tenderloin. It's just one
8:25
pound, y'all. And I sliced it fairly
8:28
thin. And I'm just going to quick cook
8:30
those so that they don't get overdone.
8:39
All right. So, I've probably got about a
8:41
half a cup of mushrooms in here, but you
8:44
know, if you're like us, we really love
8:46
mushrooms, so you can put as many as you
8:49
want to in there.
8:51
I'm just going to sauté those off just a
8:54
little bit. They're not going to take
8:56
much time. And I'm going to add one
9:00
clove of garlic that I've just smashed
9:02
up.
9:06
And I'm going to add two tablespoon of
9:08
diced onions.
9:11
Going to add a little salt
9:14
and a little pepper.
9:20
Okay. I'm going to add one teaspoon
9:24
of worooster.
9:28
And then I'm going to add
9:31
about the same amount of lemon juice
9:36
that I did worst.
9:44
Well, maybe I added a little bit more.
9:47
I like the tartness of the lemon. That
9:51
looks nice, doesn't it? All right. Now,
9:54
I'm just going to pour that up.
9:58
into my little pitcher. I'm going to
10:00
scrape that out real good. Get my pan
10:03
clean.
10:05
Okay,
10:07
now I'm just going to cover this up so
10:10
that'll stay warm because I'm going to
10:12
get these steaks cooked very, very
10:14
quickly. I'm going to add another couple
10:16
of tablespoons of butter back into my
10:19
pan.
10:21
And I'm going to get my pan kind of hot
10:23
because I'm going to quickly cook this
10:25
steak. And it probably won't take but
10:28
probably two minutes on each side.
10:33
Okay.
10:38
I've got a little house seasoning here
10:39
and I'm just gonna
10:42
sprinkle that
10:44
over my meat.
10:50
Okie do.
10:53
Come on, pan. Let's get hot.
10:56
[Music]
11:04
I'll add just a little bit of olive oil
11:07
in that butter. I love those two flavors
11:09
together.
11:14
Okay, here we go.
11:19
In with our meat.
11:24
This is just going to be delicious.
11:27
You know, steak is always in order at
11:30
our house. There's not one person in my
11:33
family that doesn't love a good steak.
11:39
All right.
11:41
So, I'm going to cook these for maybe I,
11:44
you know, I don't even think I'm going
11:45
to cook them for 2 minutes. I'm going to
11:47
cook them for maybe a minute, but I'm
11:49
not going to keep flipping them. I'm
11:50
going to flip them one time. I'm going
11:52
to make sure they're done. And when we
11:54
come back, I'm gonna be plating this up
11:56
for us. Oh, and I got so excited about
11:58
the steak, I forgot to tell you. I'm
12:00
going to be making some creamy blueberry
12:03
tarts. And that's coming up in just a
12:05
second.
12:08
[Music]
12:17
Welcome back, y'all. I'm just in here
12:20
finishing up another quick easy dish.
12:23
Steak Diane. Now, while y'all were gone,
12:26
I flipped the steak. I finished it off.
12:30
So, now I'm going to take our steak up.
12:32
Now, you know, you don't have to cut
12:34
that tenderloin up real thin like I've
12:38
done.
12:39
You could slice it into thicker slices.
12:43
You know, really depending on how many
12:45
people you're trying to feed. This is
12:48
nice though. And you can see I've kind
12:50
of cooked it medium rare.
12:53
Very, very quickly. All right. Now, I've
12:55
got my sauce over here. I'm just going
12:57
to dump this back into my pan. And while
13:00
y'all were gone, I added some fresh
13:02
parsley to it. So, I'm just going to
13:04
pour it in there so I can get all those
13:07
drippings from where the steak cooked.
13:13
Okay, here we go.
13:22
I mean literally
13:24
a threeinut meal
13:27
and it's a nice three minute meal.
13:32
Going to
13:34
going to go right for that little piece
13:36
right there.
13:41
That one turned out pretty good.
13:49
That is so good. All right, come on
13:52
down. Let's go down to the other end of
13:53
the counter because I want to share with
13:56
you the recipe for a creamy blueberry
14:00
tart. All right, I'm start with two 8 oz
14:03
packages of cream cheese that have been
14:05
out on the counter. They've come to room
14:07
temperature. Now I'm going to add one
14:10
cup of sugar. And we're just going to
14:11
cream those together. Whoa, doggies.
14:17
Oh, one took off on me.
14:24
Okay,
14:26
now I'm going to add about a teaspoon of
14:28
vanilla.
14:31
A little bit more.
14:34
And now I'm going to beat in two eggs.
14:40
And that's all it is. We're ready to
14:42
fill our cups with this wonderful cream
14:45
cheese mixture.
14:54
Okay,
14:57
that's done.
15:00
All right. I have got some just a
15:02
regular size muffin tin right here that
15:05
I've lined with some paper muffin
15:07
liners. And I've just dropped a vanilla
15:10
wafer in the bottom of those. That's
15:12
going to serve as our crust. You know,
15:14
how easy can you get a vanilla wafer?
15:17
All right. Now, I'm going to evenly
15:18
divide this batter among the 12 cups.
15:28
[Music]
15:35
You want to make sure they're all about
15:37
the same size so that they'll cook
15:39
evenly.
15:45
All right. So, I'm going to put these in
15:47
a 350°ree oven. I'm going to bake them
15:50
for 20 minutes.
15:52
And then this is what we'll have at the
15:56
end of that 20 minutes.
16:01
Don't those look delicious?
16:03
All right. Now, here comes the
16:05
blueberry. Because remember, they're
16:07
creamy blueberry tarts. Now, I'm using
16:10
one can of blueberry pie filling. We
16:14
don't have to do a thing to it,
16:17
but spoon it on top of our muffin cups.
16:23
Doesn't that look delicious? And if
16:25
you're not wild about blueberries, the
16:28
pie fillings come in several different
16:30
flavors, so you can use your favorite.
16:32
If you like strawberries or if you like
16:35
cherry, by all means, use your favorite
16:38
flavoring.
16:39
I happen to be a big fan
16:43
of blueberry.
16:46
Of course, Michael Groover
16:48
is a fan of anything with sugar in it.
16:51
So, he could care less what's on top as
16:54
long as there's something on top. Now,
16:57
how beautiful are these?
17:00
Look how pretty that is.
17:05
Look at that.
17:09
Oh, it's
17:12
running down. It's running down, y'all.
17:19
M
17:21
I love savory and sweet together, y'all.
17:23
I don't know which is the best, the
17:25
steak, Diane, or the creamy blueberry
17:27
tarts.
17:30
I've got one more recipe for y'all,
17:32
though, before it's over today. Snook
17:34
peas with Grand Monet.
17:38
[Music]
17:46
Hey, welcome back y'all. I'm fixing to
17:48
share with y'all a recipe that would be
17:51
fabulous along with that steak diane.
17:54
And this recipe was given to me by one
17:56
of my best friends, Ann Hansen. And the
17:59
recipe is snow peas with orange lour. So
18:03
I've taken five tablespoons of butter.
18:06
I'm using one can of sliced water
18:10
chestnuts.
18:12
I'm using about 2 tablespoon of fresh
18:15
mint. And you can use dried mint if you
18:18
don't have any. And I'm gonna take a
18:21
four of a cup of orange lour.
18:28
And in the pan that goes Whoa.
18:33
Look at this y'all. Okay. Now, I want I
18:37
want y'all to learn from my mistakes
18:39
that when you're in the kitchen cooking
18:41
with liquor or lours, you really have to
18:44
be careful.
18:47
All right. Now, I have three 10 oz
18:50
packages of snow frozen snow peas that
18:53
I've cooked in boiling water along with
18:56
one teaspoon of sugar. in those go.
19:00
And I'm just going to toss them
19:04
until they're heated again.
19:09
Okay. A little salt,
19:14
a little fresh ground pepper.
19:20
Now remember, we're doing hurry up meals
19:23
today.
19:26
How hurried is that?
19:29
Perfect.
19:32
All right,
19:33
they're ready.
19:37
M. Doesn't that look good, y'all?
19:42
Okay.
19:44
Gosh, we've
19:46
had some really quick meals today,
19:47
hadn't we? Now, it's time to take all
19:49
this stuff to the table, see what all I
19:52
prepared, and check. Love y'all and I
19:54
send you best dishes from my kitchen to
19:58
yours. Have a great hurry up day.
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