hey y'all I'm just out here spending a
few minutes with ladybird in it's time
for happy hour
so ladybird is sitting here patiently
waiting for me to make some yummy
sweet-and-sour meatballs and some Cajun
front okra with a chili sauce and
squashing zucchini takes and Mama is
gonna wash it down today with a sherbet
punch so come on in the kitchen with me
and let's get to cooking
[Music]
all right I've got a recipe that I want
to share with y'all today it was sent in
by a viewer somebody that really loves
the show his name is Shane and he lives
in Miami Beach and the recipe is a sweet
and sour meatball now Shane starts off
with meatballs you can buy these frozen
or you can make your own I'm gonna be
using frozen meatballs today all right
now I'm gonna make up two different
sauces for these meatballs
the first sauce I'm gonna make I'm gonna
use one diced onion and then I'm gonna
add 1/2 a cup of Dijon mustard and then
I'm gonna use six cloves of garlic that
has been minced okay and all that goes
together okay now I'm gonna dice up
slice up whatever about 1/2 a cup of
green onions perfect that looks like
about a half a cup in that goes now I'm
gonna take two cans too short cans of
pineapple 8 ounce cans of pineapple
chunks and I'm gonna drain that
pineapple juice off of the pineapples
you'll want to be careful not to cut
yourself with these tops right here they
can be real real sharp all right now I'm
gonna take 2 tablespoons of my pineapple
juice and I'm gonna bring them I'm gonna
bring them over to my saucepan because
I'm gonna make now the sweet sauce to go
over these meatballs
alright alright we've got that mixed up
now we're going to come over here for
our sweet sauce and we're gonna start
with four cups of ketchup alright so
I've got my two tablespoons of pineapple
juice I've got my four cups of ketchup
and to this I'm gonna add 1 cup of sugar
1/4 of a cup of white vinegar fourth of
a cup of water two tablespoons of
Worcestershire and two tablespoons of
black pepper alright just a couple of
minutes for this sauce not long and
while that's cooking I'm gonna get our
meatballs ready now I've got our
pineapple chunks that I drained the
juice out of and I'm just gonna add
those to the meatballs and then I'm
gonna just stir in that first sauce that
we made right over our meatballs this is
looking good Shane yum I love them
mustard in the garlic and all that
together all right now our red sweet
sauce is ready so all we're gonna do is
pour this over our meatballs
there we go all we're gonna do y'all is
put this in the oven for one hour and
then we're gonna take it out and we're
gonna pour the rest of our pineapple
juice from our canned pineapple into
this and we're gonna stir it up and
Shane says put it back in the oven and
let it bake for another thirty minutes
and he said we're gonna have an
over-the-top sweet and sour meatball
but you know what we're fixing to check
him out because I've got some ready I
have never tasted these before Shane so
right here I'm fixing to check out your
recipe ooh they look good Shane let's
bring them down here and I'm gonna serve
these with some little toothpicks so
that everybody can just come by and
quickly grab them a meatball in case
they don't want to put it on their plate
mmm shame shame shame shame shame on you
boy
these are delicious hmm but y'all don't
go anywhere because guess what I'm doing
next of Cajun fried okra with a creamy
chili sauce and later I'm gonna be
making some delicious zucchini cake and
some yummy sherbet punch
[Music]
okay y'all I started without you
I'm waiting I waited and you weren't
here so I went ahead and I finished up
cutting my okra because I promised y'all
that I was gonna fry you up some Cajun
fried okra now I'm using fresh from my
recipe today but you know you can buy a
frozen okra it makes great fried okra
all right now we like to put a nice
little pattern on our fried okra down
here it's really really funny my mother
used to flower on her fried okra my
grandmother Paul always used cornmeal
and you know I really liked my mother's
best but sometimes I mix the two
you know I'm loyal to grandmom and I'm
loyal to mama
so that's the way I'm gonna do this
Cajun fried okra today I'm gonna use 1
cup of all-purpose flour 1/2 a cup of
cornmeal 2 teaspoons of how seasoning
and 1/4 of a teaspoon of Cajun seasoning
now I'm just gonna mix those up and I've
got my grease and my Dutch oven over
here and I'm wanting to heat that up to
about 350 all right so I'm gonna
transfer my okra to a big bowl so I've
got plenty of room to work in some
buttermilk and this is about a half a
cup now this buttermilk is gonna give it
a wonderful flavor and it's also gonna
help that flour and me'll mixture just
stick to it that is the secret to good
fried okra so
I'm gonna take our flour and our
cornmeal and I'm just gonna toss okra in
that okay and here we go and you'll want
to be very very careful that you don't
burn yourself when you're putting in
your okra now I'm going to run down here
y'all don't go anywhere cuz I'm just
gonna run down here and watch the goop
off my hands y'all watch the pot for me
whoa it's better than alright
it's beautiful Oh YUM all right so this
is frying up nicely on its own so while
it finishes up come on down here cuz I
told you I was cooking a Cajun fried
okra with a creamy chili sauce now this
sauce is very easy to put together I'm
gonna start with 1 cup of mayonnaise and
I'm gonna add to the mayonnaise 3
tablespoons of a sweet chili sauce and
you can find this in the Mexican section
of your grocery store and now I'm gonna
add one tablespoon of a garlic chili
sauce and this sauce is not sweet it's
gonna bring some heat turn mayonnaise
and our sweet chili sauce and now I'm
gonna add an eighth of a teaspoon of
ground red pepper so you know it's gonna
be spicy there we go just that simple
our sauce is ready just dump and stir
alright
now let's come down here and see if I
okra is ready to come up yeah doesn't
that look perfectly yummy there ain't
nothing like your child I remember years
ago my children's daddy and I would
plant a garden gosh and I'd grow that
okra and I would blanch it and put it in
the freezer so I'd have to throw over
fresh peas and butter beans and then I'd
slice them up too to fry it that was the
sweetest okra in the whole world I wish
you were here
Oh
I love it I love it I love it I love it
when we come back y'all more good
southern yummy vegetables
it's squash and zucchini cakes and to
top it all off sherbet punch so I'll see
you back in a minute y'all don't go far
[Music]
heyyo I told you I was gonna be cooking
us up some zucchini and squash which
zucchini and the yellow squash is both
squash but I'm gonna be cooking up
zucchini and yellow squash cakes so I've
got a little olive oil in my pan I've
got a stick of butter all right and over
here in my bowl I have graded up three
medium zucchinis and three medium yellow
summer squash now I want to make sure
that there's no water in this so I'm
gonna pour it in my colander and I'm
just gonna squeeze it with some paper
towels just try to absorb that water out
of there and just kind of pull it out
and we're gonna have to have some things
in our squash cakes it's gonna help bind
them and hold them together so in this
bowl I'm gonna add one egg 1 cup of
shredded Parmesan cheese 1/3 of a cup of
diced Vidalia onions and one and a half
teaspoons of Italian seasoning all right
I'm just gonna mix that up together can
y'all hear Lady Bird she knows it's
happy hour I'm gonna fix her a plate
though in a little while I'm gonna take
her one of those sweet-and-sour
meatballs and one of these zucchini and
squash cakes and she's gonna be one
happy little bird all right I'm gonna
add a little fresh ground pepper to it
you know and depends on how much you
like want it hotter and a little bit
more and I'm gonna add oh gosh probably
a half a teaspoon of salt
right now to this I'm gonna add one cup
of breadcrumbs okay all right I'm just
gonna mix these ingredients together
I've got all those crumbs good and moist
so I'm gonna come over here and I'm
gonna take my shredded zucchini and I'm
just gonna dump it into my breadcrumb
mixture and now I'm gonna make about a
two inch patty you know I don't want a
real real big I want them you know just
so people can pick them up the great
chip squashes you don't want to put this
in a blender you can take just a regular
stand grater and have these graded up in
no time flat and you don't even have to
peel them now leave that peeling on
because the peeling has a lot of
vitamins and nutrients in it but aren't
things looking good all right now we're
gonna cook these but about three minutes
on each side not very long at all right
let's see if we can done that look good
you see it
look at that now these are just our
appetizers tonight but these would be
wonderful with like barbecue chicken or
with a steak they would be wonderful
with a piece of grilled fish whoa
oh gosh those look delicious now over
here I've got my platter ready for our
squash and zucchini cakes and I'm
serving along with it tonight jarred
marinara sauce I think these are about
ready to whoop scum up
[Music]
I'm gonna just drain them but second
[Music]
oh these are hot
whoa
don't those look delicious hot is far
but delicious
don't want to burn my mouth
[Music]
mmm
it's yummy ladybirds gonna love it and I
think y'all will too I'm gonna take a
quick break y'all and when I come back I
want to share with y'all a recipe that
is near and dear to my heart it's the
punch that my mother made from our
wedding reception in 1965 so I'll see
you back here in a minute
[Music]
I want to share with y'all a recipe that
just you know touches my heart when I
think about it do you know the last time
I had this punch I was eighteen years
old I had just said my vows with Jamie
and Bobby's father Jimmy Dean back in
1965 and my daddy wasn't well so we just
had a reception there at the house and
and mama fix some wonderful foods and I
said mama the only thing that I want to
drink is that yummy lime sherbet punch
so that's what she made me and I loved
it back then and I know I'm gonna love
it just as much today now you can use
several different kinds of sure but my
favorite was the lime but you can also
use an orange sherbet or a pineapple
sherbet and I'm gonna start with two
quarts of lime sherbet and I'm just
gonna put it down in my punch bowl I say
we might just eat the sherbet and forget
the punch all right
all right now all I have to do at this
point is pour over two litres of ginger
ale and I'm just gonna pour it right on
top of that sure but YUM all right now
I'm gonna add one 46 ounce can of
pineapple juice and now I'm gonna just
float some lemons and limes in it okay
this looks so good
brings back so many memories all right
I'm just adding a few maraschino
cherries I was gonna just pour this up
in a punch Cup but
I deserve a sherbet punch I loved it I
loved it then and I love it now
[Music]
well ladybird it's finally happy hour
time I've got a nice squash and zucchini
cake for you ladybird
I've got sweet-and-sour meatballs and
I've got Cajun fried okra with a chili
sauce and last but not least the punch
from my wedding when I was 18 years old
I hope that the recipes that we made
today for you will make your happy hour
as happy as our happy hours been we send
y'all best dishes and love from my
kitchen to yours right ladybird right
ladybird