Up next in 10
Come on in because Paula's cooking with a great piece of equipment today, a crock pot! She's gonna share one her mama's recipes for Swiss Steak which is so good! Believe it or not, Paula's making Creamy Macaroni & Cheese in the crock pot. And how about a Dutch Oven Peach Cobbler? Finally, she's going to show you a neat little trick for her Aunt Peggy's Potpourri. So come on in and get ready to get slow cookin'!
Swiss Steak - https://www.pauladeen.com/recipe/swiss-steak/
Creamy Mac & Cheese - https://www.pauladeen.com/recipe/creamy-macaroni-and-cheese/
Dutch Oven Peach Cobbler - https://www.pauladeen.com/recipe/dutch-oven-peach-cobbler/
Aunt Peggy's Potpurri - https://www.pauladeen.com/recipe/aunt-peggys-potpourri/
Enjoy Y'all!
For more great recipes visit https://www.pauladeen.com
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0:00
Hey y'all, come on into the pantry with
0:02
me. I'm coming in to get a great piece
0:06
of equipment, a crock pot. And today I'm
0:10
going to share a slow cooking recipe for
0:12
my mama's Swiss steak, which is so good.
0:15
And believe it or not, a creamy macaroni
0:18
and cheese in the crock pot. And how
0:21
about a Dutch oven peach cobbler? And
0:24
I'm going to show you a neat little
0:26
trick with my aunt Peggy's poperri. So,
0:28
come on in and let's get to slow
0:32
cooking.
0:34
[Music]
0:40
[Music]
0:45
You know, there is nothing like a
0:47
crockot, but there are dishes that we
0:51
can slow cook in a Dutch oven on top of
0:53
our stove. And I want to share with
0:56
y'all one of my mama's recipes that she
1:00
just cooked perfectly every time. And
1:03
that's a Swiss steak. I'm going to start
1:06
with about a pound and a half of cubed
1:08
round steak. So I'm going to cut this
1:11
into serving size pieces. You don't have
1:14
to be particular about cutting it with
1:17
the grain or or against the grain. You
1:20
know, you just like I said want to cut
1:21
it into serving size pieces.
1:25
Now, I'm just going to season this with
1:27
a little pepper.
1:32
And a little salt.
1:35
You want to make sure you season it up
1:37
good. All right. Now, I'm just going to
1:40
toss this into my flour.
1:44
Give it a little crust, you know, and
1:47
plus the excess flour from our steak is
1:50
going to kind of thicken our gravy. All
1:52
right. Now, I've got my my cast iron
1:55
Dutch oven heating up,
1:58
and I'm going to be putting a little oil
2:00
in that. But before I do that, I want to
2:04
get me some bell pepper and onion sliced
2:06
up to go in this pot.
2:12
I'm just going to cut it in strips. I'm
2:15
not going to dice it up cuz I want you
2:17
to be able to see that bell pepper in
2:20
that dish. When you go to dip it up and
2:22
put it on top of your rice,
2:25
I want you to see it.
2:30
Okay.
2:32
Now, I'm going to take my garlic cloves.
2:36
I'm just going to smash those just like
2:38
that. And that'll help get that flavor
2:43
released out of those.
2:46
All right.
2:49
And then our onion.
2:56
And I like a lot of onion in mine. This
2:59
is a smaller onion that I have this
3:01
morning. I'd probably use two of these.
3:04
All right. We're just going to paddle
3:06
it. Once again, we don't want it
3:10
cut so fine that we can't see it. All
3:13
right.
3:15
So, that's ready to go in our pot. And
3:17
I'm going to come on over here and I'm
3:19
going to put about a/3 of a cup of oil.
3:22
We don't need a lot. While we're waiting
3:24
on our pot to heat up, I'm going to run
3:26
over here to the sink real quick. Like,
3:28
don't go anywhere. I'll be right back.
3:31
I'm just going to wash the goop off my
3:33
hands.
3:37
Okay.
3:43
And here we go. Let's drop our meat in
3:46
quickly.
3:54
All right. So, I'm going to just brown
3:56
this on all sides. And it won't take
3:59
long. I don't have to cook it until it's
4:01
totally done because we're going to slow
4:04
cook it after I've browned it off. So,
4:08
all we want to do is get a nice little
4:10
brown edge to it.
4:15
We make this dish all the time at the
4:17
Lady and Sons.
4:19
Oh, and people just love it. I mean,
4:23
they love it.
4:25
All right, our steak is browning
4:29
and I'm going to flip it over.
4:32
I'm going to add What the heck?
4:36
I think I think I'll put a tablespoon of
4:39
butter in it just cuz I saw the butter
4:42
sitting back here.
4:46
Can't resist it.
4:48
All right.
4:53
Now, I'm going to just let it just sit
4:55
there for a minute
4:58
while I sear off the onions and the bell
5:01
peppers.
5:03
And I told you that doesn't have to be
5:05
all the way done.
5:07
All right.
5:16
All right.
5:18
In with our fresh garlic.
5:23
So now I just want to run those peppers
5:26
and onions around in that wonderful
5:29
drippings that have accumulated down
5:31
there from the flour on the steak.
5:35
M
5:37
All righty. All right. Now I'm just
5:39
going to pour my steak back on top of my
5:43
onions and my peppers. And look at all
5:47
that wonderful stock coming out of that
5:50
steak.
5:51
All right. Now, I'm going to take a can
5:54
of just plain diced tomato.
6:02
All right.
6:04
And I'm going to use
6:08
probably a can of water.
6:15
Oh,
6:17
doesn't that look good?
6:20
I'm going to put the lid on this and I'm
6:23
going to put it on low and I'm going to
6:25
let it simmer probably for about an hour
6:28
and a half or two hours. But I'm going
6:31
to come check on it and I'm going to
6:34
test that meat using a fork
6:37
and when it's good and tender, our Swiss
6:40
steak is ready. Well, now I'm real
6:43
excited about this next dish that uh I'm
6:46
going to make for you. It's a macaroni
6:48
and cheese, but we're going to make it
6:50
in the crock pot. Now, I've got a pot
6:53
over here going. I've got some hot salty
6:57
water.
6:58
I've got two cups of macaroni,
7:02
elbow macaroni. And I'm going to go
7:04
ahead and put it down into my pot
7:07
because I want to get that cooked
7:09
because when we come back, I'm going to
7:12
show you how to put together macaroni
7:14
and cheese for the crock pot. Then I'm
7:16
going to be making a sinful peach and
7:18
blueberry cobbler and my aunt Peggy's
7:21
poperri and it smells heavenly.
7:26
[Music]
7:28
Hey y'all, welcome back. Today's show is
7:31
all about slow cooking. And the next
7:34
recipe I'm making is a creamy macaroni
7:37
and cheese. What's really going to put
7:39
this dish over the top, y'all, is I'm
7:42
cooking it with a cheddar cheese soup in
7:45
a crock pot. And I love it because you
7:50
can just put it in your cooker and walk
7:53
away and forget about it for 3 hours.
7:57
Now, I'm going to melt a half a stick of
8:01
butter. And I'm going to mix into that
8:04
butter 2 and 1/2 cups of a sharp
8:08
shredded cheddar cheese.
8:11
And we're just going to stir that until
8:12
it's all melted.
8:17
All right. So, I got our cheese and our
8:19
butter melted.
8:21
You know, I don't know how many tons
8:24
of macaroni and cheese we serve a year
8:26
at the Lady and Sons. I can tell you
8:28
right now, it's a lot. And I've shared
8:31
that recipe with y'all before, but this
8:34
recipe's got a little twist. Well, one,
8:37
it's done in the crock pot, and two,
8:40
it's got a soup in it. A cheddar cheese
8:44
soup.
8:47
Oh, look at that. Can y'all see down in
8:50
there? Look.
8:55
Is that heaven, kids, or what?
9:01
Wow.
9:03
All right. Now, to this, I'm going to
9:06
add one can of cheddar cheese soup.
9:13
Yum. Look at that.
9:17
All right, I'm going to mix that
9:18
together.
9:21
This really does not require a whole
9:24
bunch of skill.
9:26
Now, I'm going to add a half a cup of
9:28
sour cream. Not many ways you can mess
9:31
this up, kids.
9:33
All right.
9:35
I'm going to add a half a teaspoon of
9:38
ground mustard,
9:40
a half a teaspoon of salt,
9:44
and a half a teaspoon of pepper.
9:49
All right. Now, we're going to add one
9:51
cup of milk.
9:57
M.
10:01
All right. Now, I'm going to beat up
10:02
three eggs because here in the South, we
10:05
just like eggs in our macaroni and
10:07
cheese.
10:09
And I know other parts of the country
10:12
doesn't do this.
10:14
But if you don't like it, you can leave
10:16
them out.
10:18
All right. In the crock pot they go.
10:21
Now, I'm going to stir in our macaroni.
10:24
that I've had over here draining. And
10:27
this is about two cups of cooked elbow
10:30
macaroni.
10:33
Okay,
10:35
we're just going to stir that up. Put it
10:38
on low and we're going to let this cook
10:42
for 3 hours.
10:45
And about 30 minutes before it's ready,
10:48
we're going to come back and we're going
10:50
to top it with a little bit more cheddar
10:53
cheese. Put the top back on it and let
10:56
it finish cooking for that last 30
10:58
minutes. Ready?
11:02
Look.
11:05
Gosh, I wish y'all were here
11:11
now. You know,
11:15
there is no box
11:18
of macaroni and cheese that's going to
11:22
taste that good anywhere.
11:27
Look at the steam coming off of that.
11:38
Here.
11:44
Open wide.
11:53
[Music]
11:55
Oh my goodness. This is so good. But you
11:58
know what?
12:00
I'm fixing to go one better cuz you know
12:02
what I'm fixing when we get back?
12:05
a Dutch oven peach cobbler and then I'm
12:09
going to show you how to make my aunt
12:11
Peggy's poperri. So stick around y'all.
12:15
[Music]
12:17
Ooh, this looks so good. In case y'all
12:20
weren't here at the top of the show,
12:23
it's all about slow cooking today in a
12:26
crock pot and in a Dutch oven. And I
12:29
have just stirred up my mother's Swiss
12:33
steak and it's cooking along. It looks
12:36
fabulous. I can't wait to eat it. I
12:39
always love doing dishes that my mother
12:41
did it. She's always near to me. But
12:44
when I'm making her dishes, it's like
12:47
she's right there inside my heart. All
12:49
right. Well, let's move on because I
12:52
want to show y'all how to make the best
12:54
peach cobbler in a Dutch oven you ever
12:57
put in your mouth. And it's easy and
12:59
simple. Now, I'm going to spray my pan
13:03
because sometimes crust can get kind of
13:07
sticky on cobblers and I want to be able
13:10
to scoop every bit of that out of my
13:12
Dutch oven.
13:14
Now, because it's not peach season, I'm
13:18
going to be using a canned peach. Now,
13:20
I'm going to take one of them and I'm
13:22
going to drain them
13:26
because I don't need quite so much
13:29
liquid. So, I'm going to throw those.
13:31
Whoops. A runaway peach.
13:36
And then I'm going to take the other can
13:38
and I'm going to add it juice and all.
13:41
All right. Now, come on over here. In
13:43
this bowl, I'm going to add/3 of a cup
13:46
of sugar
13:48
and a half a cup of a biscuit mix.
13:52
And I'm going to add a little bit of
13:54
cinnamon.
13:56
Just a little bit because I'm going to
13:58
be adding cinnamon. More cinnamon at the
14:01
end. All right. Now, I'm going to take a
14:03
pine of blueberries. And you don't have
14:06
to do this. If you don't like
14:07
blueberries, you don't have to add them.
14:09
You can just go with a straight peach.
14:12
But I love what the blueberries do to
14:14
it. Now I'm going to take these dry
14:16
ingredients and I'm just going to pour
14:19
that in with our fruit
14:22
and I'm just going to stir that up. Now
14:25
that's going to make our juice from our
14:28
fruit nice and thick. It's not going to
14:31
be thin and watery.
14:34
Now for our topping, I'm going to use 2
14:37
and 1/4 cups of biscuit mix. Just going
14:40
to kind of stir that around. I'm going
14:42
to use a half a stick of melted butter.
14:51
A4 of a cup of granulated sugar. All
14:55
right. Now, I'm going to add a half a
14:58
cup of milk.
15:05
I'm just going to stir that up. And now
15:08
you don't worry about the lumps in your
15:11
mix because that's just part of a
15:14
biscuit mix.
15:16
All right.
15:18
Now, we're going to drop dollops
15:22
on top of our fruit.
15:25
And this is going to make like a
15:28
wonderful fat dumpling,
15:31
you know, that's going to sit on top of
15:33
that fruit.
15:38
Looks pretty good, doesn't it?
15:48
All right. Now, I've dropped all those
15:50
dumplings on top of our fruit. Doesn't
15:52
that look delicious? Now, I mixed up our
15:56
sugar and our cinnamon a while ago and
15:58
put it in my shaker so that I could
16:02
shake some of that mixture on top.
16:06
It's going to be delicious.
16:09
All right. Now, I'm going to put the lid
16:11
on our cobbler and I'm going to bake
16:13
this inside in my oven at 350 covered
16:17
for 45 minutes. So, I'm going to put it
16:21
in the oven. And I couldn't stand
16:23
waiting that long, y'all. So, I have
16:26
another one. Oops,
16:28
wrong oven. All right. So, we're going
16:31
to put this in the oven. and I couldn't
16:34
wait 45 minutes. So, I've got y'all one
16:37
ready here in this other oven that I
16:40
want you to see.
16:46
And you're not going to believe
16:51
how good
16:53
this dish turns out.
16:56
Look at that. It's pretty good, isn't
16:59
it? Oh, the cinnamon
17:03
and the blueberries,
17:09
yum,
17:12
yum, yum, yum.
17:16
Now, the only thing
17:19
that could make this cobbler better
17:23
is either some cream poured over it,
17:26
just a straight heavy cream or ice
17:31
cream.
17:36
Oh, can you imagine sitting around an
17:40
open fire with your buddies
17:43
telling war stories
17:46
and eating peach and blueberry cobbler?
17:52
You know, I'm going to garnish it just
17:55
because it's so beautiful on it. Look at
17:57
the steam coming off of that.
18:02
You know, there's some dishes that just
18:05
make me laugh out loud
18:09
because they're so good. It's just
18:11
insane.
18:19
[Music]
18:21
This is one of those dishes that
18:24
require some one-on-one personal time.
18:29
So, I'm gonna take it
18:31
and when we come back, I'm gonna give
18:34
y'all a tip for making my aunt Peggy's
18:37
poperri.
18:39
[Music]
18:48
My aunt Peggy, every holiday season, you
18:52
can walk into her house and it smells
18:55
heavenly because she's got on her stove
19:00
cooking away, simmering away is a
19:03
poperri. Now, this is the way my aunt
19:06
Peggy does it. I'm going to take my
19:08
apples.
19:11
I'm going to take my lemons.
19:15
I'm going to take my oranges.
19:17
M. This is probably my favorite part of
19:21
a poperri. I'm going to put lots of
19:23
oranges.
19:25
And I'm going to cover my fruit with
19:27
water. I'm going to add cinnamon sticks,
19:32
bay leaves,
19:35
and whole cloves. Just like my aunt
19:39
Peggy. Plug it in and your house is
19:43
smelling like the best of holidays.
19:46
y'all enjoy these ideas for your crock
19:49
pot and I hope to see you again real
19:52
real soon. And as always, I send y'all
19:55
best dishes and love from my kitchen to
19:58
yours.
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