Taste of Paradise

Spruce Up Your Salad!! Southwest Brine for Southwest Chicken Salad / Lemon Olive Dressing

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Chef Chew, Evita Tezeno

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Series Code: TOP

Program Code: TOP000052


00:01 Have you ever wondered
00:02 exactly how to prepare healthy food
00:04 that actually tastes good?
00:05 Well, stay tuned, while Evita Tezeno
00:07 and yours truly, Nyse Collins, show you just how to do it
00:10 and give you something better, A Taste of Paradise.
00:29 Welcome to A Taste of Paradise.
00:31 My name is Evita Tezeno
00:33 and I have something so special...
00:35 Hold up, wait a minute.
00:37 What are you... How are you...
00:38 What are you doing here? Just came to say, hello.
00:42 And I came to see what you're making,
00:44 you know, I know you always, not cooking something good
00:46 but preparing something fresh.
00:47 Yeah? Yes.
00:49 Yeah, you can check the refrigerator.
00:50 All right, let me see what you don't know, we're not.
00:52 What!
00:53 Oh my, what is this?
00:55 A cranberry, blueberry, a...
00:56 It's cranberry tart. Cranberry tart.
00:59 You see, I came right in time. I got the last slice here.
01:01 Yeah, it's just for you, yeah. Thank you, thank you so much.
01:04 Well, as you know, I came to eat and, you know,
01:07 I like good stuff, but I came a little early
01:09 because, you know, I've got one of my good friends in town
01:12 and we have like, you know, this pretty cool recipe
01:16 and we needed a little more time,
01:18 I know you're always taking up all the time
01:20 and you're giving me like ten,
01:21 like five minutes or something like that.
01:23 You're right.
01:24 So I wanted to know if I could come
01:25 and invite him on and maybe, you know,
01:27 have a little extra time
01:29 and so what that would require is that you call a time up.
01:34 Is that okay? I don't know about that.
01:36 All right, how about I make a deal?
01:38 How about I promise that I will do something fresh,
01:41 I won't cook it today or anything like that
01:43 'cause I know you like the raw stuff.
01:45 How about I do something a little fresh?
01:47 Would you give us a little more time
01:48 if we did it?
01:49 Yes. Yes?
01:51 Excellent, Excellent, and if you don't believe me,
01:53 I want you to actually see, it's one of,
01:55 I call it a Sprucing up Your Salad.
01:58 It's sprucing up your salad and my friend, chef Chew,
02:01 is gonna come and give us a hand with that.
02:03 And if you don't believe me, check out this recipe,
02:04 this is raw all the way.
02:06 What you need to spruce up your salad is...
02:42 Well, that's not totally raw, Nyse.
02:46 Semi-raw, semi-raw.
02:47 So, I mean, you know, you just work with us here
02:50 but it's not even me, you know, it's the chef,
02:51 so blame it on a chef.
02:53 If it tastes good, I did it, if it...
02:55 No, he did it. All right, no worries.
02:57 But what happened is we gotta get going
02:59 'cause he's about to roll up here,
03:01 so if you don't mind, let's go and take a walk,
03:04 and we'll catch up another time here.
03:06 Okay.
03:12 Welcome, welcome back.
03:14 Man, it was a task getting Evita out of the kitchen.
03:17 This is her domain, but I'm so thankful
03:19 she was kind enough to give us a little extra time here
03:22 because today, we have a special, special,
03:24 I know we're gonna spruce up our salad.
03:27 Now, you know, when you spruce it up,
03:28 many times, people spruce it up
03:29 by putting a whole bunch of things
03:31 they need to spruce down on.
03:32 But we want to spruce it up because
03:33 it's gonna become healthy and tasty.
03:35 A lot of times people don't like salad,
03:37 but we're gonna show you one day,
03:38 you will love and enjoy.
03:40 Now, I can't do this by myself because it is, it is a task,
03:44 so I brought back by popular demand,
03:47 my buddy, it's gonna take two gentlemen
03:49 to knock out this salad,
03:50 my buddy, chef Chew.
03:52 He always gives us something better to chew on.
03:54 So, chef, welcome back. Hey, how are you doing?
03:56 Man, everybody's been talking about you.
03:58 The shows have been going very well and they say,
04:00 "We want to see more of chef."
04:02 So I'm like, man, let me get out of here.
04:03 Let me make some way.
04:05 Man, Evita was holding it down and here, you know,
04:07 she was like, no, when she says she's gonna give,
04:09 when she heard you're coming for more time,
04:11 she said, "No problem, no problem."
04:13 So, thank you for coming back, chef.
04:15 What's been going on?
04:17 Hey, man, it has been still cooking.
04:18 Now I am gonna make some delicious recipes
04:20 and we have some really exciting things today.
04:22 And I'm just excited
04:23 that we're really gonna show you something again,
04:25 I would say, something better to chew on.
04:27 Something better, something better to chew on.
04:29 And he got it right, it's c-h-e-w.
04:33 It's G-w to chef Chew.
04:35 Now, chef, we're gonna make this phenomenal salad,
04:37 I already got the salad going.
04:39 I had to tell her we'll put some raw items in here
04:41 but, you know, we do have some beans
04:43 and all of that good stuff.
04:44 Now, what was so important about the salad?
04:46 You know, as in your work or restaurant,
04:50 and salad, people love salad,
04:51 what was going on with the salad?
04:52 Well, you know, obviously, there's many places
04:54 that try to do salads and lot of time,
04:56 like you said, a lot of time, the salads,
04:57 they have a lot of ingredients that aren't the best.
04:59 Right.
05:00 So if we're gonna give them something better,
05:02 we have to give them ingredients
05:03 that not only it's tasty,
05:05 but at the same time still it's healthy.
05:06 So we have a combination of things today
05:07 that not only gives a tasty selection
05:09 but it also gives a healthier selection.
05:11 Now, this is true, this is true 'cause a lot of people
05:13 moving towards a healthy lifestyle
05:15 and they're eating salads,
05:16 but they're showing that sometimes these salads,
05:19 in some cases, have even more calories
05:22 and even more dangerous
05:24 than like a burger or something,
05:25 who knew that salad would be in a worse condition.
05:28 Now it's not processing the salad,
05:29 it's what they do to the salad.
05:31 That's the thing so, you know, you have the chicken salad...
05:34 Exactly.
05:35 And these calories just go all the way up.
05:38 So, a lot of people love chicken salad,
05:40 we all know this.
05:41 Right.
05:42 So, today we're gonna do something similar to that.
05:44 That's why we're gonna spruce up our salad, right?
05:45 Yes.
05:47 But now, you know, we don't just eat chicken,
05:48 chicken so, before we get into this,
05:49 you were mentioning,
05:51 you need to make it taste really good.
05:52 Exactly.
05:53 Now, what, what, how are we gonna do that?
05:55 Well, today we have, I call it the, the south,
05:56 Southwest Chicken Salad. Southwest chicken salad.
05:58 Southwest chicken salad.
05:59 We'll give a little bit of Mexican twist to it,
06:01 add some beans, and some corn, and we got some cilantros.
06:04 So that's gonna be a really good combination
06:06 of some good ingredients here.
06:07 So, how are we gonna spruce it up?
06:08 You said, a brine.
06:10 A brine, yes, we're gonna actually
06:12 make a Southwest brine with that,
06:14 with our delicious shredded chicken that we have.
06:16 Shredded chicken.
06:17 Our vegan shredded chicken that we're gonna be using.
06:19 A matter of fact, let's check that out.
06:20 Right now, we're gonna see this,
06:21 Spruce up Your Salad,
06:23 the Southwest Brine, and all you need is...
06:41 Right? Exactly.
06:43 Now just show us real quick.
06:44 Now, when we're talking about chicken,
06:46 this looks like chicken.
06:47 Yeah, it looks like chicken. What do you have you here?
06:48 Right here, we have a delicious vegan shredded chicken.
06:52 It's actually made from soy, you can also use...
06:54 You may not be able to find this,
06:56 so you can use any type of burger recipe,
06:58 cut it in strips, you can use tofu, cut it in strips...
07:01 Okay.
07:02 So it's pretty much as versatile,
07:03 but we're using here, like I said,
07:05 a vegan shredded chopped chicken,
07:06 that'll be found.
07:08 Right, 'cause, you know, me, I like that tofu,
07:09 so I'll take that tofu and I also,
07:11 I'll take it a little bit there and so I can use that as well?
07:14 You can use any type of...
07:15 Yeah.
07:17 So this is very important because a lot of times,
07:18 people don't have access to this,
07:20 so work with what you have. Exactly.
07:21 And that's why, that's why this is crucial,
07:22 so how are we gonna make this appear today?
07:24 Well, the first thing we're gonna do
07:25 is mix up our ingredients.
07:26 We have our cumin, gonna go ahead
07:28 and add this into the bowl,
07:29 we're gonna add our paprika into the bowl.
07:30 We have our chicken,
07:32 chicken style seasoning that we have here.
07:34 We have our lemon juice
07:35 which is really gonna give a nice tangy flavor to it.
07:38 And then we have our olive oil that we're gonna use as well,
07:41 we have a delicious olive oil here we're gonna use.
07:43 And right here, simply we're gonna do at this point
07:45 is let it, this, whisk it all together thoroughly.
07:47 Very nice, so we have the paprika, cumin, man,
07:49 it's that secret ingredient.
07:51 Exactly.
07:52 And that's gonna give it a nice Southwest kind of taste.
07:53 Okay.
07:55 And I have taken it down to Texas.
07:56 Watch it now. Aren't you from Texas?
07:58 Well, you know, I spent some time there.
07:59 Good.
08:00 Now you're from New York, I forgot.
08:02 I'm really from New York. You know how we're doing.
08:03 I got it, okay, okay. But so, so that's it.
08:04 So none of this, I don't have to add no vinegar...
08:07 No vinegar exactly.
08:09 No bunch of different types of spices and stuff.
08:11 Just by putting simple ingredients and then?
08:14 Well, the best part is still to come.
08:16 We're gonna put
08:17 the delicious vegan shredded chicken
08:19 here right into it
08:20 and we're gonna let this marinate just about,
08:23 I like to say at least one hour,
08:24 but if you want it to really to soak up all that seasoning,
08:27 you got to let it probably sit overnight.
08:29 And so right here, you just let it,
08:30 pretty much let it go right in there.
08:32 Let it marinate, man.
08:34 Oh, no, we can marinate some good healthy food here.
08:36 Exactly, and like I said,
08:37 the lemon juice gives it a nice tanginess,
08:39 so really kind of compliments the salad dressing
08:41 that we're gonna be making as well.
08:42 Very nice.
08:43 And so it's gonna be pretty nice, pretty tasty.
08:45 Okay, so either I can let this sit overnight
08:47 or just for an hour.
08:48 Yeah, let it sit about an hour, you can use it immediately
08:50 but if like I said, you wanna really get
08:52 that nice delicious taste,
08:53 you've got to let it sit overnight or so.
08:55 Okay, well, you know, I ain't got time for overnight.
08:57 That sounds good.
08:58 We're gonna spruce up the salad and we're trying to eat,
08:59 so we went ahead,
09:01 and you went ahead and prepared.
09:02 Yeah, got some prepared exactly, we'll get it out.
09:03 Some right here. Excellent.
09:05 So this one has been sitting for quite some time,
09:08 so now it's all up in it. All soaked in it, man.
09:10 This is looking really good, man, looking really good.
09:13 So here, from here we actually,
09:14 now we're gonna actually take our ingredients
09:17 that we have for our salad and mix them together,
09:19 and we're gonna do some sauteing as well.
09:20 Very nice. Yeah.
09:21 All right, so the next step, so we've one that on a stove.
09:24 We have that, what are we gonna saute here in general?
09:26 We're gonna... Even the greens also.
09:28 Not the greens, we'll not saute the greens.
09:29 We're actually gonna saute our black beans, our corn,
09:32 there's some more chicken kickin' seasoning that we have,
09:35 our olive oil, and our garlic, and our onions.
09:37 And we're gonna put that all together
09:38 and saute it very nicely.
09:40 Okay. Excellent. So let's knock that out.
09:41 So we're gonna saute that.
09:43 You see, 'cause, here, here's the key, chef,
09:45 I don't want to get in trouble with Evita.
09:47 I told her we're gonna do something fresh here, you know,
09:50 if she comes in and sees us cooking something up,
09:53 I might be in big trouble,
09:54 she'll never give me the opportunity
09:56 to take over the whole show here.
09:58 So we're just sauteing those lightly there.
10:01 We still have our fresh item which is our salads,
10:04 so let me just pull that over if you don't mind.
10:08 We're gonna take our chicken as well.
10:09 Okay.
10:11 Simply add our chicken right in here.
10:12 Oh, man, you got the tongs, everything in here.
10:14 This is like the real do.
10:15 Yes, real do, right here, man.
10:17 Oh, oh, you're even putting a fork in there.
10:19 So you can move that to the side.
10:21 We're gonna go ahead and mix this all up.
10:24 Mix all that up really nicely.
10:27 And we just wanna...
10:28 See, this is a huge task here.
10:31 But I'll tell you, when you taste,
10:32 this is really, really good
10:34 and you have all of your protein
10:35 right inside of this as well, which are black beans
10:36 and also with the shredded chicken,
10:38 you know, now we'll see the onions and the garlic,
10:40 it's gonna add some nice fresh seasoning
10:41 or flavor right into it as well.
10:43 Yeah, because that's the biggest thing,
10:44 you know, when they get the chicken salad,
10:46 they say, "Oh, I need the chicken,
10:47 so I can get my protein and all of the stuff."
10:49 But you get that right there, one of the highest sources,
10:52 one of the highest sources of protein in our diet is soy,
10:55 so a person who is vegetarian and they're always concerned,
10:58 "Oh, am I gonna get my protein?"
10:59 No worries, because one of the highest is soy,
11:02 then you have lentils, and mung beans,
11:04 I mean...
11:05 protein and whole wheat bread. Exactly, exactly.
11:07 What are people afraid about?
11:09 So enjoy it, enjoy it, and let's get quick,
11:14 let's get kicking here with the chicken here.
11:17 Let that saute.
11:20 All right.
11:22 You'll put that, now how long are we gonna do that?
11:24 This is probably gonna take about a good,
11:25 I must say about five to seven minutes.
11:27 All right.
11:28 You want it to get nice and brown.
11:29 We don't want it, we want to get a nice golden brown
11:31 especially on the chicken.
11:32 Everything else is pretty much there,
11:34 the onions, and the garlic,
11:36 and the chicken has really has to cook thoroughly.
11:37 Okay.
11:39 You wanna get it whether the seasoning kind of soaks up
11:40 and it gives that nice golden brown look on it.
11:42 Very nice.
11:43 You know, this is gonna take again about
11:45 five or seven minutes
11:46 and we have a special surprise and I think we can go ahead
11:47 and maybe do our salad dressing
11:49 while this is actually sauteing.
11:50 A salad dressing as well? Exactly, salad dressing.
11:51 Man, chef, I know, I know we say spruce it up
11:53 but you've taken this to the next level here, man.
11:55 Exactly, Exactly. So we're gonna let that cook.
11:57 So meanwhile while it's cooking,
11:58 so nobody has any excuse
12:00 that they don't have time to prepare a simple meal.
12:02 We're gonna knock this out in about 20 minutes and so.
12:04 It's 20 minutes exactly.
12:05 Healthy complete,
12:06 because you also have those beans in there
12:08 and those beans are fundamental carbohydrates.
12:10 Exactly, and also full of fiber, you know.
12:12 Look at that. Done deal.
12:13 It's an excellent source of fiber, you may say,
12:14 you have a lot of good stuff and, you know,
12:16 one of the greatest things that I'm finding
12:17 is we do a lot of cooking classes all around,
12:18 people don't have a good salad dressing.
12:20 I mean, salad dressing's lot of think,
12:22 this is loaded with calories and has ingredients
12:24 that's not always the ideal ingredients
12:26 and so we're gonna have, I mean,
12:27 a one hit shot on our recipe today.
12:29 I mean, all we got to do is put all the ingredients
12:31 right into the blender and it's done.
12:32 Done deal. It's that simple.
12:34 One, two, three. One, two, three.
12:35 You know, so one, two, three, exactly.
12:37 So we got to make this salad dressing
12:38 a matter of fact, what kind of salad dressing
12:40 are we making here?
12:41 It's called, a Delicious Lemon Olive dressing.
12:44 Lemon olive dressing, while you grab that,
12:45 let me share because y'all got to write this thing down.
12:47 This is serious business here.
12:48 So real quick, we have the Spruce up Your Salad,
12:51 Lemon Olive Dressing.
12:53 All you need is:
13:24 Man, chef, this is, this is serious,
13:28 this is serious, a matter of fact,
13:29 we need to bottle these things up and...
13:31 Go ahead.
13:32 I'm giving some secret recipes today, man,
13:33 this is some really signature recipes
13:35 that the people are getting today.
13:37 So I think they're gonna really enjoy this.
13:38 Chef, you share all the secrets,
13:40 when a bug comes out,
13:41 they probably have it already.
13:43 Hey, it's all good. It's all good.
13:44 All right, all right.
13:45 You know, so to live is to give, man,
13:47 that's the principle of life, to live is to give.
13:48 This is a true, you see, many people what they do,
13:50 is they give to take.
13:52 It's true, it's true.
13:53 But the key is, to take to give.
13:56 Come on now, look at that.
13:57 Now, chef, I've got to participate here, you know,
13:59 you're doing all of cooking, so all...
14:01 I took the easy part.
14:03 So I'm just gonna take all these ingredients...
14:04 All right. Dump them in, it's that simple.
14:05 All right, so we have that extra virgin olive oil
14:09 or you could try the light taste
14:11 and want to get some time,
14:12 if you don't like that strong flavor.
14:14 Now that's the thing with the salad dressing,
14:16 I always tell people that,
14:18 that be careful with the calories.
14:19 Exactly, exactly.
14:21 So they can even put a little bit less oil
14:22 if they want.
14:24 Less oil and add little more cashews if they want,
14:25 they can add, you know, this is gonna give less fat
14:27 if they want to do on less olive oil.
14:29 Okay, and the thing is as you mentioned earlier,
14:32 we're not gonna be eating all of these at a time,
14:34 you know what I am thinking?
14:36 Some people find out olive oil is good.
14:37 They're just baptizing themselves
14:39 in all of that, they're taking a bread,
14:41 they act there like it's a clean,
14:42 extra something, you know, you're gonna rest of all,
14:44 you see the olive oil in the pan
14:45 and they're just like this,
14:46 I'm like, "Too much, too much..."
14:48 They baptize in the salads, sprinkle in it,
14:51 I am like, "Take it easy."
14:52 So this, you only get to use a little bit
14:53 and we just added that lemon juice.
14:55 The lemon juice which is a really critical ingredient
14:57 because normally in salad dressings,
14:58 you normally have vinegar that's normally used
15:00 and we find that a better acid source is this,
15:02 the lemon juice, is a lot more healthy for us.
15:05 You know, so we add that as well and obviously,
15:07 this next ingredient we have
15:09 is our delicious nice raw sugar,
15:11 which is really good and that's really critical
15:13 because what it does with the raw sugar,
15:14 it kind of lightens up that sting
15:16 with the lemon juice.
15:17 We're gonna find when you make the salad dressing
15:19 that you kind of soften it up and make a little bit,
15:21 a little bit sweeter when you add the sugar to it.
15:23 Right, so you don't have that bang! Bang!
15:24 Exactly, Exactly. All right.
15:26 Now this is a key ingredient when you use the lemon juice
15:28 and olive oil, the cashews acts as an emulsifier,
15:30 similar to what an egg does.
15:32 It combines the lemon juice and olive oil
15:34 where they don't separate.
15:35 I don't know if you've seen in bottle sometimes,
15:37 where you have the lemon juice and olive oil
15:39 and it kind of just, the oil separates
15:41 and looks kind of like, you know,
15:42 it doesn't look that great in front of...
15:44 Right, right, right.
15:45 So this is gonna hold it together.
15:47 It's gonna hold it together, man.
15:48 So we can hold it together with our overholding the process.
15:50 There you go, exactly, exactly.
15:51 And then we just add some water.
15:52 Some water, some water, add to it as well.
15:54 If you don't add the water,
15:56 it's gonna be like a thick paste
15:57 and you don't wanna have that,
15:58 so we're just gonna make it where it's gonna come out
16:00 nice and creamy that we're looking for.
16:01 All right, just got to make sure
16:03 this is on properly here,
16:04 then how long we're gonna do this?
16:05 Pretty much about, about a minute
16:07 until it gets about,
16:08 till it gets a nice creamy texture.
16:10 You want the cashews to be broken down thoroughly.
16:11 All right, so we're gonna blend it here.
16:12 Yeah, blend it right on up.
16:34 That's it? That's it, man.
16:36 It's that simple.
16:37 Oh, man, you gotta be kidding me.
16:38 It's that simple.
16:40 Man, so I have, I can put this in a bottle,
16:41 put this in a fridge, have this thing waiting for me.
16:43 And since it has the lemon juice in it,
16:45 it's gonna actually preserve and serve, you know,
16:47 at least a month almost
16:48 with the lemon juice inside of it.
16:49 Do not have to worry about spoiling,
16:51 so you have a really awesome simple dressing
16:53 you can make right at home.
16:54 Very affordable to make and again,
16:56 if you can also make different variations
16:58 with this as well, you can add pimentos,
17:00 and kind of give it more of a reddish look,
17:02 so you can add, you can even mash carrots
17:04 and add mashed carrots to this
17:05 and kind of give it like
17:07 a more yellowish color to it and so forth.
17:08 So there's many different things
17:10 you can actually do to this simple recipe right here.
17:11 You know, I'm gonna pour this out real quick.
17:13 Yeah. Yeah. Wow!
17:16 Look at this right here. Exactly.
17:17 This is creamy. Yes, really creamy.
17:19 This is definitely gonna spruce up a salad.
17:20 Exactly, exactly, exactly, exactly.
17:22 All right.
17:23 And as we mentioned here, this is good.
17:25 You see a lot of times now, people, we are...
17:28 We wanna avoid the excess fat.
17:30 Right? Exactly, exactly.
17:31 And so, yes, we're gonna cut back on oil
17:33 and different items but a little fat is good for you.
17:35 Exactly, exactly. Fat is actually necessary.
17:39 So a lot of times people go on this,
17:40 no fat diet and they wonder why they just had a meal
17:44 and within like an hour time, they're starving again.
17:46 So they're now having to eat four, five times a day.
17:49 But actually, a little fat is good
17:51 and that's why we had the cashews in there,
17:52 little bit of olive oil and, you know,
17:55 these things will hold your appetite.
17:57 So what happens is,
17:58 if you have fresh items in a diet,
18:00 that's good, it'll hold you for about an hour or so.
18:03 If you have fresh and a grain,
18:05 a whole grain like we had the...
18:07 The beans are not a wholegrain, but it provides carbohydrates,
18:10 then you'll be good for about, what?
18:11 Like two hours.
18:13 But now, when you go ahead and you eat something fresh,
18:16 some form of a grain or carbohydrate,
18:18 and you have some natural fats with that,
18:21 then you can space out your meals
18:22 for over like four, five hours,
18:24 and you will not be hungry, no need to snack again,
18:28 save your money.
18:29 This is the real deal right here.
18:30 Exactly, exactly, exactly. So excellent, excellent.
18:33 So I'm just gonna keep stirring this up, it's almost done.
18:35 And I'll tell you, man, this is gonna be delicious.
18:37 You know, I said with the cumin,
18:39 when we had the cumin inside,
18:40 we had the paprika that was in the brine as well.
18:42 So it has that nice Southwestern,
18:44 you know, down in Texas flavor,
18:46 I say it's really, really tasty here.
18:47 There you go.
18:48 You know, so I'm really excited to see
18:50 how this is gonna come out.
18:51 Man, and this is crucial.
18:52 You see, I need to learn this because, you know,
18:54 I'm in and out of Texas all the time.
18:56 And, you know, in Texas, they love the...
18:58 They're meat. Exactly, exactly, exactly.
18:59 You know what I mean?
19:01 And they look at me like I've lost my mind.
19:02 They're like, "This brother here don't eat no beef,
19:04 no steak, no chicken."
19:05 Right.
19:07 Now if I could bring this back to them.
19:08 Right. And share with them.
19:10 Look, man, this thing tastes good.
19:11 Exactly. And that's crucial.
19:13 A lot of times, we try to help our family
19:14 in living a healthy lifestyle.
19:16 And they don't want to have anything do with us,
19:18 they're just like, "Look, man, you lost your mind.
19:21 You're eating like a rabbit and stuff."
19:23 But if you just continue to persevere
19:26 and live the lifestyle,
19:28 you know, they will one day come and try it up,
19:31 but the key is, it has to taste good.
19:32 It has to taste good. Exactly.
19:34 If it doesn't taste good, we're wasting our time.
19:35 Exactly, exactly.
19:37 They're like, "You're eating cardboard, you know,
19:38 we don't want none of that stuff.
19:39 You know, you need a steak or something."
19:41 Exactly, exactly.
19:42 But now if I could bring this back to Texas,
19:43 and I'm not even pushing it on nobody.
19:45 I'm just gonna go, I'm gonna cook it up,
19:47 and you can even bring it to work or something like that.
19:49 You just pull it out, they're like,
19:51 "I thought you were vegetarian?"
19:52 I am, this here,
19:54 is my Spruced up Southwest Chicken Salad.
19:57 Chicken salad. Chicken salad.
19:58 That's it. That's it.
20:00 Man, and here's the key though.
20:01 It's so good now, a lot of times, people,
20:03 when they have something good,
20:04 they try to keep it to themselves.
20:05 Right, right, right.
20:07 You know, like Evita, she made
20:08 that nice little pie there, cranberry thing.
20:10 Come on now.
20:11 I was tempted to keep it to myself.
20:12 Right.
20:14 All my friends, they ate it all up.
20:15 But please, ladies and gentlemen,
20:16 when somebody shares with you,
20:18 leave a little something for them,
20:19 it's not too much to ask for.
20:21 So when you do make this recipe,
20:22 make a little extra, this story is for a reason.
20:24 So when you go to work, and you're sharing with your,
20:26 or you're telling your friends what you do,
20:28 you have a little extra to do what?
20:29 Offer. Exactly.
20:31 So let us take, to what?
20:33 To give. To give.
20:34 To give. Exactly. This is the key.
20:35 And a matter of fact, you have a little, a little song.
20:37 Yeah, exactly.
20:38 You know, it actually, it goes with these fruits,
20:40 and grains, and vegetables.
20:41 Fruits, and grains, and vegetables.
20:43 Nuts and seeds is all I need It tastes so good,
20:45 so good to me Let's not eat to live,
20:47 but let's live to give.
20:49 Come on now. Come on now.
20:50 Sing that with me.
20:52 You're a chef, pastor, and now you're singing.
20:53 Come on now. I don't sing.
20:54 Come on, I'm listening, I'm listening.
20:56 Here's the mike.
20:57 Fruits and grains and vegetables
21:00 Nuts and seeds is all I need
21:04 It tastes so good,
21:06 So good to me
21:08 Let's not live to eat, but let's eat to give.
21:12 Have mercy.
21:14 Say no more, say no more.
21:15 Where do I need a song, I'm baptized, man, here.
21:18 Man, that's powerful. That's it, man.
21:19 Let us eat to give. To give.
21:22 Exactly. Let us eat to give.
21:24 That's good stuff.
21:25 So now...
21:26 We're almost ready, man.
21:28 I'm gonna need to eat to give here.
21:29 It's almost coming, man.
21:30 It's right, almost about ready.
21:32 So I'm gonna turn it down a little bit.
21:33 Yes, you got a popping over here, man.
21:35 Popping over here, man.
21:36 So we're gonna go ahead and let that sit for a little bit.
21:37 We're gonna go ahead and layer our salad
21:39 at this point.
21:40 And go ahead and check.
21:41 We have our delicious spring mix.
21:43 Yes, this is crucial.
21:44 So... Yeah. It's okay.
21:46 I promised Evita
21:47 that we're gonna do something raw here.
21:48 Yes, sir. So here's our raw part.
21:50 Here's our raw. Okay, so you spring mix.
21:51 It's about five ounces of salad mix
21:52 and so we go ahead and put that on a nice,
21:54 on a plate here.
21:55 You know, this is a nice, big salad.
21:57 I mean, if you love salad, it is gonna be a meal for one,
22:00 or it can be a meal for few.
22:01 You know, so we're gonna go and add tomatoes,
22:03 we have about, I think,
22:04 it's about a cup here of tomatoes.
22:06 Diced tomatoes there. Take some tomatoes.
22:08 Chop that up a little bit there.
22:09 Exactly, exactly, exactly. Get all in it.
22:10 This is... Exactly, exactly.
22:12 This is a heavy hitter right here.
22:13 Exactly.
22:15 Now we have some delicious cilantro.
22:16 Oh, that's crucial.
22:17 Oh, man
22:19 add that nice Southwest kind of flavor to it.
22:20 Yeah, 'cause you can't go, you can't go down
22:22 all the way to Texas.
22:23 You got to say, "Look, I'm gonna
22:25 put some of that on top too."
22:26 Exactly, exactly.
22:28 You can't go ahead without some cilantro.
22:29 Exactly, exactly, exactly. This is crucial.
22:30 Everybody wants some of that. Then what else are we doing?
22:34 We're gonna say,
22:36 we have some delicious
22:37 vegan shredded cheese that we have here.
22:38 Right.
22:40 And we're gonna save that for the last.
22:41 All right. And we're gonna go ahead and...
22:42 So that goes on top. That's on salad.
22:44 Come on now. So it can melt.
22:45 Exactly, exactly. Melt right on it, man.
22:47 So now we see how it's nice and brown here.
22:48 Nice...
22:49 Oh, man, look, some kind of good there.
22:51 Chef, chef. Come on now.
22:52 This is a vegetarian.
22:53 Hey, man, it's gonna taste good enough.
22:55 Are you sure?
22:56 That is looking too real here, brother.
22:57 Hey, come on now.
22:59 So we're gonna go ahead, man, as it has that nice...
23:00 So you want the beans to kind of have
23:02 a little crispiness to it.
23:03 You know, as you want the corn,
23:04 you can kind of see how the corn has a nice,
23:06 just that nice brown crispiness to it,
23:07 that's exactly what you wanna have.
23:08 You've got the garlic kind of all throughout it,
23:10 the onions has been sauted perfectly here.
23:11 I mean, this is gonna be good, man.
23:13 Man. I'm serious.
23:14 I mean, we may have to just take a break right now
23:15 and just go ahead and eat this.
23:17 I'm serious.
23:18 We're gonna go ahead right now and put this right on top.
23:19 Brother, you're giving a fast-food restaurant
23:21 a fast run for their money here.
23:23 Oh, man, come on now. Oh, that looks really good.
23:24 That looks really good. There is no excuse.
23:26 That looks really good.
23:27 So let's go ahead and put that onto this like that.
23:30 Got that right there.
23:32 Oh, man, it looks really good.
23:34 So now we're gonna go ahead
23:35 and add some of this cheese right on there.
23:38 Some cheese.
23:40 Some better than cheese. Better than cheese.
23:41 Now watch this, let's say, they don't have access to this,
23:43 can the cashew cheese work here too?
23:44 You can use cashew cheese exactly.
23:46 It may not look good. But this looks good.
23:48 Exactly, it's all on how you want to do it.
23:49 Yeah.
23:51 You can go and add that cheese right on there.
23:52 And we're gonna go ahead and take this cilantro,
23:54 add some more cilantro, add on the top.
23:56 Brother, be faithful, be faithful.
23:58 Amen. Be faithful here.
24:00 This is very nice.
24:01 This is serious business. Yeah, this is really nice.
24:04 You know, so we have a really, really, excellent salad here,
24:06 man, that we just did up really nicely, really simply.
24:09 And obviously, you have your dressing here
24:11 that we have as well.
24:12 So what do we do, we just glaze the dressing all over.
24:14 Exactly.
24:16 You can glaze the dressing right over it.
24:17 You know, and we can just put it right on here.
24:20 Just put it right on here like that.
24:22 Oh, man.
24:23 This is dangerously good. Exactly.
24:26 Now this is crucial because a lot of times
24:28 with the salad dressing as well...
24:29 You don't need a whole lot.
24:31 You don't need a whole lot. Exactly.
24:32 But a lot of times, people,
24:33 when they use that salad dressing,
24:35 they may be eating good food, right?
24:37 And that looks amazing.
24:39 They may be eating good food and may be eating good salad
24:41 but when they put
24:43 the regular salad dressing on it,
24:44 the salad dressing has all the extra ingredients.
24:46 Exactly. Someone is sliding.
24:47 Exactly.
24:49 You know, and then one of the key items like you said,
24:51 they put vinegar instead of lemon juice.
24:54 Of the lemon juice. Exactly.
24:56 That's why your salad dressing sometimes,
24:58 it'd be sitting on the side of the door there, you know,
25:01 I'm talking about the fridge.
25:02 Your kids have grown up and graduated
25:04 and the salad dressing is still waiting for you.
25:06 Exactly.
25:07 Now if something lasts that long in your fridge,
25:09 then it may be best to leave it alone.
25:11 You know what I mean? Exactly, exactly.
25:13 It's living longer than some people, you know,
25:14 you go to somebody's house, you open up that fridge
25:16 and stuff has been there for years
25:18 and it's just like, "Attention, are you ready?"
25:20 You know, and that vinegar there,
25:23 the reason why it doesn't go back
25:24 is the vinegar has what it is acetic acids.
25:27 Exactly. You can't spoil it anymore.
25:29 This is the last step in the fermentation.
25:32 You know what I mean?
25:34 Now this...
25:35 This dressing that we just made will last about what?
25:37 Three to five days. Maybe a little longer.
25:38 Little longer than that.
25:40 I mean, the lemon juice gives it a couple of weeks,
25:41 believe it or not.
25:43 Okay, good.
25:44 But it's not gonna be for a year
25:45 but it's just gonna give a few weeks to it.
25:47 It's not gonna be away for the rest of your life
25:48 or something like that.
25:49 And the key like you said, man,
25:51 one of the things you find is that,
25:52 since this already has the meat
25:53 and also has some of the cheese on it,
25:55 you don't need a lot of dressing.
25:56 You know, so you don't have to fit it and drenched,
25:58 you know, the salad with the dressing.
25:59 'Cause it already tastes good.
26:00 It already tastes good.
26:02 It's already been flavored good.
26:03 You know, so that's one great thing about this recipe
26:05 again is that, you don't have to again add
26:07 all this extra calories on to the actual salad.
26:09 Yeah, I mean, I can... It's smell so...
26:11 I can smell the flavor,
26:12 and the seasoning, and the stuff.
26:14 Yeah.
26:15 And that's the thing,
26:16 now you're eating something good
26:18 and I was talking about the salad dressing,
26:19 the vinegar what it does is it hinders proper absorption.
26:22 It breaks down, it makes digestion difficult.
26:24 Exactly.
26:25 So you may be eating good food,
26:27 but because you use like regular salad dressing
26:28 that has vinegar in it,
26:30 now, even though you're putting good nutrients, good vitamins,
26:33 good minerals, the vinegar does what?
26:35 Stops that from digesting properly.
26:38 So we've actually caused a problem,
26:40 but now, there is no problem.
26:41 No problem.
26:43 There is no reason why we should pass our, what?
26:45 There is no reason what can God do.
26:48 Okay. Okay. Okay.
26:50 I got to little singing too as well.
26:52 You know, what He's done for others,
26:53 He will do for you.
26:54 Do for you. You know what I mean?
26:56 Exactly.
26:57 Hey, I think He did this for me?
26:58 He did it. You did it for me.
27:00 Hey, I did it for you, man. This is amazing, chef.
27:01 And I'm thankful that you had a opportunity to come
27:04 and share this with us, man.
27:05 You'll be bringing it, man.
27:07 Hey, man, it's something better,
27:08 man, as we like to say.
27:10 Give them something better as you want.
27:11 So I wanna encourage us here today,
27:13 to just give this a try.
27:15 I mean, a simple tasty and delicious,
27:17 I think we have another, he made two, so...
27:19 Yeah, I made two of them.
27:21 So look, this one here, that looks good.
27:23 Oh, man, you made
27:25 a nice little presentation here as well.
27:27 Ladies and gentlemen, there is no excuse.
27:31 No excuse to have a good healthy,
27:34 tasty salad to eat, to enjoy, and a matter of fact,
27:38 it's not gonna cost you that much.
27:39 So we're gonna save not only on our finances,
27:42 but we'll save on our life by eating, eating to give.
27:46 And your fruits, your nuts, your grains, and veggies,
27:48 go ahead, spruce up your salad, nothing wrong with that.
27:51 But when you're sprucing it up the right way, you can enjoy,
27:54 enjoy, enjoy.
27:56 I don't know about you, chef, it's time to eat.
27:57 It's time to eat, man. Let's do it.
27:59 Let's do it. Exactly.


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Revised 2017-04-06