Taste of Paradise

Breakfast Smoothies & Finger-Lickin-Chicken Fingers

Three Angels Broadcasting Network

Program transcript

Participants: Evita Tezeno (Host), Nyse Collins (Host), Brian Haynes, Tiffanie Archie

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Series Code: TOP

Program Code: TOP000066


00:01 Have you ever wondered exactly how to prepare healthy food
00:03 that actually taste good?
00:05 Well, stay tuned while Evita Tezeno
00:07 and your truly Nyse Collins show you just how to do it
00:10 and give you something better, A Taste of Paradise.
00:30 Welcome to A Taste of Paradise.
00:32 My name is Evita Tezeno,
00:34 and we're gonna have another great season again.
00:38 Chockfull of great and delicious recipes,
00:41 but you know I get all of these phone calls
00:44 from the viewers and they say,
00:45 Evita, I need some breakfast ideas.
00:49 I am on the run and I have children
00:52 and I just don't get my nutrition in.
00:55 Well, I have something for you.
00:57 We're gonna do some green smoothie recipes
01:00 that are gonna be delicious and flavorful.
01:04 Yes, another green smoothie.
01:06 But this green smoothie is gonna knock your socks off.
01:10 And so here comes the recipe.
01:13 The first green smoothie we're gonna do
01:16 is called a Raw Carob Almond green smoothie.
01:20 The ingredients are:
01:49 So, here we go,
01:52 we're gonna start off with the spinach
01:55 which is one of my favorite recipes.
02:01 So we're gonna put the spinach inside the blender.
02:06 And if you have looked at some of my other episodes,
02:11 this is almond milk,
02:14 and almond milk is very easy to make,
02:17 you just grind the almonds and you strain it.
02:21 And here you get almond milk.
02:24 So we're gonna add almond, almond milk.
02:29 And it's a pinch of salt and we're using sea salt
02:31 today I'm using pink sea salt.
02:36 And I'm using ground flax seeds,
02:40 and this is where you get your omegas.
02:44 Almond butter, yummy.
02:47 It makes the smoothie really creamy and delicious.
02:54 Now my favorite to use is carob powder.
02:57 Carob powder is so much better than chocolate
03:01 because it doesn't have all of the additives
03:04 and caffeine in it.
03:06 So carob powder is high in calcium
03:08 and it's really delicious
03:10 and it's so much better for you than chocolate.
03:15 And I call these dates nature's candy
03:18 because they're sweet and God made them for us,
03:21 so we don't have to worry about candy,
03:23 we have it already in the date,
03:25 and I'm using medjool dates which is my favorite,
03:27 they're softer and they're sweeter.
03:33 And last but not least,
03:34 we have the alcohol free vanilla.
03:36 Make sure you read your labels, because a lot of the extracts
03:41 does have alcohol in them.
03:46 So now we blend.
04:07 Now we always have to have a beautiful glass
04:12 to serve it up with.
04:19 I'm gonna taste this.
04:24 This is delicious people.
04:25 This is yummy.
04:27 But I have another recipe for you,
04:30 it's gonna be a coco green smoothie.
04:34 The ingredients are:
04:59 Now, before I know you saw me do a young Thai coconut,
05:04 open it up,
05:06 but I'm gonna show you how to do it again.
05:08 This is a young coconut that is not mature
05:13 and is very simple to open it up.
05:18 Don't be scared.
05:19 But you have to really be focused
05:21 and not be talking to anybody
05:24 or watching television or anything
05:26 because you have to chop it
05:28 around like so.
05:33 This is very easy very, very easy.
05:36 Then you have this wonderful water that comes out.
05:40 I call this God's energy drink
05:43 because it is high in potassium.
05:46 So now we have this wonderful kale,
05:49 I call it the super food of greens.
05:52 This is flat leaves kale,
05:54 they usually call it also dinosaur kale.
05:58 And kale is high in iron, it is very nutritious,
06:03 and we should have more greens in our diet.
06:06 You know some of the professionals say
06:09 that we should have at least a pound of greens
06:12 in our diet a day, and you say,
06:14 how can we get that much of greens in our diet?
06:16 By doing smoothing, smoothies and juicing,
06:20 that's how we get those yummy greens in our diet.
06:24 So I put a little lemon juice in here
06:25 to balance out the flavor of the greens,
06:29 also nature's candy again, these wonderful medjool dates.
06:36 And an avocado and it said half an avocado
06:40 but it depending on how large your avocado is,
06:44 you want to probably use a whole of avocado
06:48 in the smoothie.
06:49 It adds to the creaminess of the smoothie
06:53 and makes it just so much more delicious.
06:58 Now, I'm using walnuts.
06:59 Walnuts, if you look at walnuts,
07:01 they look almost like a brain
07:03 and they're good food for the brain.
07:06 So this has been soaked overnight.
07:10 And I put a little pinch of salt for balance.
07:14 And if you don't want to, you don't have to use the salt,
07:16 but I like to put a little pinch of salt,
07:19 it adds to the flavor.
07:40 Here is another fabulous recipe
07:43 that can get you up and going in the morning,
07:46 a luscious green smoothie...
07:53 Carob Almond Smoothie and a Coco Green Smoothie
07:58 for your breakfast in the morning.
08:01 This is been Evita again,
08:02 with another great recipe and remember, live life fresh.
08:14 Welcome back, welcome back.
08:16 We are gonna have a blast today.
08:17 Evita, she's making those delicious smoothies
08:20 that a lot of people and everybody enjoy,
08:22 but you know some things in life just have to be cooked.
08:25 Some people will say,
08:26 some things in life have to be fried,
08:28 but in the kitchen we're gonna make something special.
08:31 This is one of my favorites.
08:32 Actually I enjoy this one
08:34 because we all love chicken nuggets, yeah.
08:37 Everybody loves chicken nuggets especially you know
08:42 some of the ones that we buy at the fast food restaurants
08:44 but, we all know that when we eat them,
08:46 sometimes we don't even know what they're made of
08:48 and I was just looking at a research lately,
08:51 and they actually took some chicken nuggets
08:53 and they dissected it
08:54 and they try to find out what was in it
08:55 and literally it was like less than almost 50 percent
08:59 was not even per se the real chicken,
09:03 and so it's causing for some people many problems,
09:06 but today we're gonna make the real stuff
09:08 but the stuff from scratch as you know.
09:11 And so today we're gonna
09:12 name it our fantastic
09:14 tasty chicken fingers.
09:19 A lot of people will enjoy this.
09:20 As you know we make the chicken seasoning and stuff,
09:22 but now we're gonna actually make the fingers.
09:25 So you can go ahead and enjoy and this is a kid's favorite.
09:27 So I brought one of my colleagues in as you all...
09:31 if you have seen some of our shows before
09:33 or maybe in the future.
09:35 His name is Brian, Brian Haynes all the way from where Brian?
09:38 Tuskegee, Alabama.
09:40 Tuskegee, Alabama, so you fly those planes
09:42 and stuff like that?
09:43 I haven't but I would like to one day.
09:45 One day, one day we all want to fly
09:47 and may be when we get to heaven, you know,
09:49 we'll fly around with our wings,
09:51 but from Alabama so if anybody know chicken nuggets,
09:54 I would think it's you.
09:55 Well, you actually might be a little surprised.
09:57 Oh, oh, what happened was, you know,
10:00 down south they get, you know,
10:01 they do their thing with the chicken nuggets and stuff.
10:03 They do, they do. They do, but you don't?
10:06 Unfortunately, well you could say
10:07 unfortunately or fortunately
10:09 because my parents actually raised me up as a vegetarian.
10:12 So I never actually have eaten real chicken nuggets but...
10:16 Oh, brother, brother, brother be faithful,
10:19 you never tasted a chicken nugget before?
10:21 No, no, but I really wanted to actually.
10:23 And I have him on the show teaching us how to make
10:26 these things but I'll tell you this.
10:28 I've tried it myself.
10:29 Yeah, the, the nice little chicken,
10:32 tasty chicken fingers that he's made and they taste good.
10:35 You would think he's a chicken nugget expert,
10:38 but you say you haven't actually had them
10:40 but you've made these before of course.
10:43 I have, I have.
10:44 And the reason I even like this is because when I was a child,
10:46 I used to watch a certain commercial,
10:48 I used to have some chicken fingers,
10:50 chicken nuggets and chicken wings,
10:51 and on the commercial you'd see the crispness
10:54 they would come together and they were clashing in all
10:56 the, the crispy crumbly stuff would fall down.
10:58 And I would be like, if I ever eat meat,
11:00 that's one thing I want to try.
11:02 Watch it now, watch it now.
11:04 So, well, you've done something even better
11:07 because now this one is actually healthy for you
11:09 and it tastes good.
11:11 It's true.
11:12 So here's our resident chef consultant and in here
11:14 he's gonna show us how to make some of these delicious,
11:17 delicious tasty, tasty chicken, chicken fingers, all right.
11:22 So here's a recipe, Brian, tell us what this recipe is?
11:24 Okay, this recipe has:
12:00 That was a long one, dear brother.
12:03 Now I know why the other chicken nuggets
12:05 have so many other ingredients
12:07 and we're trying to make the healthy one
12:08 that has a ton of ingredients, can you imagine the other ones?
12:11 And so what do we do now to make this,
12:14 I hope y'all made a note of this recipe
12:16 because this is a once in a lifetime experience here.
12:19 What do we do? What some of the steps here?
12:21 Okay, let's take first as we always do,
12:23 let's take the dry ingredients,
12:24 what we're gonna do is take tofu and chickpeas,
12:28 and we're gonna go ahead and throw those
12:29 in the food processor.
12:31 While you do that, I'm gonna take the liquids
12:33 and mix them together except for the milk because...
12:35 Okay, so, so the whole,
12:36 the whole ingredients here will take the chickpeas
12:39 and as you know I had it in a can there,
12:41 of course you can make your own chickpeas, yeah.
12:44 But I mean you boil them, in fact you soak
12:47 and all of that good stuff,
12:49 but we're making something quick and easy.
12:51 Now do I have to chop this up or what?
12:52 That's why you want to throw it in right now
12:54 so that way, you can draw them with your hands.
12:55 Okay. Yeah.
12:57 And then what else?
12:58 And then we'll just mix that up together with the flax seed
13:01 and with the wheat germ.
13:02 Okay, a matter of fact let me...
13:04 I need to see this.
13:05 I'm a person, I learn by, by watching.
13:08 I'm gonna let you do this, brother.
13:10 Okay.
13:11 Because I need to make sure I remember this well.
13:13 So we need a food processor Correct.
13:16 Okay, so everybody get your food processor,
13:18 we're gonna pull that out, remove the dust and all
13:20 that good stuff and, and get this rolling here.
13:23 All right, so you can just turn it on
13:25 and let it go for a little bit there.
13:29 Just go on just a little bit, make some space there,
13:31 and then you can throw in your flax seed,
13:33 throw in your wheat germ...
13:35 So we had the grounded flax seed, wheat germ, man,
13:38 this is...
13:39 Are you trying to make some brain food again?
13:40 Actually I want to make it... It has a chicken fingers here.
13:43 If you know me, I always try to find a way to make sure
13:45 that you can reach your peak mental performance.
13:47 Okay.
13:49 And something that's really good about wheat germ,
13:50 studies are being done that they find out it helps balance
13:52 your nervous system, they help with your,
13:54 your thinking process.
13:55 So what it does is it actually
13:57 makes the synapses in your brain,
13:59 work together more efficiently.
14:00 They actually run faster together,
14:02 the germ and the wheat,
14:03 also our garbanzo beans or chickpeas,
14:06 they're actually super good
14:08 for people who're dealing with depression.
14:10 If you have any kind of those kind of issues,
14:11 nervous irritability problems.
14:12 You know, sometimes women
14:14 have a certain time of the month
14:15 when they, they get really, really feisty and irritable.
14:17 Whoa, whoa, whoa, watch it now brother,
14:19 I'm trying to have people watching the show, you know,
14:21 I don't want to get in trouble here.
14:23 It's true, it's true, but this is just...
14:24 It happens you know.
14:25 He's keeping it real, he's keeping it real,
14:27 he said it, not me.
14:28 All right, but yes, sometimes you know,
14:30 we call those the fantastic monthly moments.
14:32 Okay, okay fantastic monthly moments.
14:34 So how does this help that?
14:36 The chickpeas actually help lower depression
14:39 and they actually, this is like a feel good food.
14:41 They give off as you eat them, they give off,
14:44 they make you feel really good basically.
14:46 Yeah, whatever they do, they give something that,
14:48 that makes it work so, gentlemen make a note,
14:51 chickpeas, hummus all of that good stuff.
14:54 Yeah, so we gonna mix that up together really good.
14:56 So we have our wet ingredients here.
15:01 And what we're gonna do is just mix those together really fast.
15:03 Right, so you said, mix those very well, wet ingredients.
15:06 Okay, along with the seasonings.
15:08 And the seasonings, all right.
15:10 So the key is we don't want to put the seasonings
15:13 dry in there because they may not mix well.
15:15 Exactly, exactly. So we'll turn this on.
15:17 Okay.
15:18 And we'll just pour it into the little spout there,
15:20 and it will start to form like a little doughy,
15:23 like dough, like bread, a doughy substance.
15:28 There you go.
15:39 Okay.
15:44 All right, so that should be pretty good there.
15:46 All right.
15:47 So next what you want to do is you want to get
15:49 your breading together,
15:50 we have two things that you need for your breading.
15:52 Okay.
15:54 Simply some crumbled up corn flakes
15:55 and we have some milk to dip them in.
15:57 All right, so everybody
15:58 check out this simple breading recipe or whatever.
16:02 What's on the breading recipe?
16:04 We have corn flakes crushed up, crumbled corn flakes.
16:07 Yes.
16:08 And some soy milk, plain soy milk.
16:12 So what we're gonna do now is want to take our pan.
16:20 And we're gonna bread our chicken nuggets here.
16:25 Okay, so what you're gonna do is you'll take them,
16:28 you want to dip them just a little bit in the milk,
16:32 just to get them a little wet.
16:34 I'm starting to have flashbacks
16:35 of when we used to make the real stuff here.
16:37 They come up with the crushed corn flakes,
16:39 and then you can make them however you like.
16:41 You can make them long chicken fingers.
16:43 That's the chicken finger right there.
16:45 Y'all see the finger, you see the finger.
16:46 There it is.
16:48 And gluten is really fun to play with
16:49 'cause it will stretch, you know,
16:50 do all kind of crazy stuff.
16:52 So you do that, you can make 'em kind of fat,
16:53 if you want a little round,
16:56 squeeze 'em up there a little...
16:57 Yeah, 'cause I'm used to my chicken nuggets to be,
16:59 you know, like a nugget or whatever like that,
17:01 all right.
17:02 There you go. Wow.
17:03 Then you just turn the oven on and get 'em baken
17:06 and roasting up till they turn golden brown...
17:09 So you make a chicken sausage.
17:10 You could, you could, you want to do that real fast?
17:13 I know one, yeah, but sausage got to be big here.
17:16 You know I'm an Italian,
17:18 I got to make sure we have the beef sausage
17:21 and this is something that people, so you make that.
17:24 Oh you know what, we had chef on here before
17:26 and he made, he made drumsticks.
17:28 What?
17:30 Let me see if I can make a little drumstick here.
17:31 All right.
17:34 There you go.
17:36 Looks good, looks good. Mercy said yes.
17:42 Yeah, these things are gonna be really good for you.
17:44 You know, we talked about the Omega 3s before.
17:46 Yeah.
17:47 And you know Omega 3 is super good,
17:49 they call it a essential fatty acid
17:51 and they call it essential for reason
17:52 because studies are now being done
17:54 that show that people who lack essential fatty acids
17:57 actually have increased tendencies towards violence,
18:01 they have increased tendencies towards antisocial behavior.
18:04 So if you really want to help a young person
18:06 or even an older person who deal with antisocial things
18:09 or even depression or, like I said,
18:12 a lot of people becoming more and more violent.
18:14 But if you have your essential fatty acids,
18:16 they actually have a tendency to help reduce and lower those.
18:19 So you're telling me that a chicken nugget
18:21 or a chicken finger
18:23 or whatever you're making here is actually gonna help us
18:27 fight depression.
18:28 It's very, very true. Good for the brain.
18:30 These will, not be other stuff, but these.
18:32 Brother, you're pushing it now, you're pushing it.
18:34 Look at this. So I can enjoy this.
18:37 And if you like my drumstick right there?
18:38 That looks really nice actually.
18:40 Oh, it came... Guess what?
18:41 It looks like those commercials I used to watch
18:42 when I was a kid.
18:44 Time-out, time-out, watch this,
18:45 but I need to see a chicken breast.
18:47 Okay.
18:49 You made chicken breast, is that possible?
18:50 I've never done, but let's do it.
18:52 There's first time for everything, right?
18:53 Let's give it a shot.
18:54 All right, here is a chicken breast,
18:56 chicken breast,
18:57 but it's not gonna fit in there, nice...
18:59 I'll drizzle it, it will work.
19:03 All right, so we're gonna get this so,
19:05 man, soy milk on them.
19:11 This one is gonna take a, take a little time, okay,
19:14 you think when I finish with this
19:16 so do we have to now fry this or what?
19:18 Actually, we're gonna bake these.
19:20 We're gonna bake this. Yes.
19:21 But watch this, some people will say,
19:23 oh corn flakes or whatever like that.
19:24 Can we use any other bread or whatever?
19:26 Actually you could, you could make...
19:27 You make your own?
19:28 Bread crumbs, you can use a variety of different things.
19:30 You know whatever people normally use
19:31 when you bread your chicken.
19:33 Wow. Looks good, huh.
19:35 I can't wait for these.
19:37 This is, this is no joke, man. Yeah.
19:39 But you only made the...
19:41 I only made the fingers. Okay, okay.
19:44 You only ate the fingers or you only made the fingers.
19:46 I only, only ate, you make them.
19:49 So here we are, we have, you can like we said,
19:53 we can use different breadings or something.
19:57 When we used to make fried chicken,
19:59 we used to just season whole wheat,
20:00 not whole wheat flour but just flour or whatever like that.
20:03 We used to season it really nice
20:05 and get rolling with that,
20:07 and just fry the stuff like that.
20:09 But you said these we're not gonna fry.
20:10 We're not gonna fry.
20:12 You know, frying usually cause the oils to become carcinogenic
20:14 and so we want to stay away from that, right.
20:16 Yes. Okay.
20:17 Okay, so what are we gonna do?
20:19 Okay, we're gonna throw them in the oven.
20:20 Okay. Okay.
20:23 So we put these in here. All right.
20:25 And then how long,
20:27 how long do we bake or whatever like that?
20:28 I usually just watch anywhere between 30 to 45 minutes
20:31 should be good.
20:32 Thirty to 45 minutes, do we have to wait
20:35 till it start browning or something like that?
20:36 Yeah, just keep your eye on it.
20:38 You know, you can do other things
20:39 while you're letting them bake.
20:41 It's every nice. Yeah.
20:42 Okay, other things like...
20:44 Well, first let me see
20:45 what you have already made here.
20:47 Okay.
20:48 Tell us a little bit about this here?
20:50 Okay.
20:51 This is our...
20:53 You want to grab that out of the way.
20:57 Our tasty...
20:59 Our tasty chicken finger licking,
21:02 chicken fingers here.
21:04 If you take a quick look at them here
21:06 you should be all right.
21:08 You should be okay. Look at that, woo.
21:11 Somebody help us.
21:13 This looks good, brother.
21:15 This looks really, really, really good.
21:18 And you know what I did just for you.
21:19 I actually made a barbecue sauce.
21:21 Get out of town.
21:22 That you guys have featured probably before...
21:24 Barbecue sauce. Barbecue sauce.
21:26 Okay, that you can take and dip your chicken fingers in
21:29 because you can't have them up by themselves.
21:31 I mean they are really good by themselves.
21:32 But you don't want to miss it without the barbecue sauce.
21:35 Wait a second, let me show a little bit here.
21:37 If y'all can take a little close up
21:40 and see this chicken finger tasty chicken.
21:45 Look at it in action there.
21:47 What in the world...
21:49 Brother, you gonna put some fast food restaurants
21:51 out of business with this one.
21:53 Look at that, and then it just opens up nicely.
21:59 Incredible, incredible.
22:01 And then you have the barbecue sauce
22:05 and you dip that in there nicely.
22:07 Oh, yeah.
22:08 Oh, man, please somebody, somebody help me.
22:12 Look at this, this looks good.
22:14 Matter of fact it looks so good,
22:16 I don't even want to...
22:18 I'm about to stop the show and just, just keep it going.
22:21 But we're gonna need something to go with this, right?
22:23 That's true. That's true.
22:25 And, and you were mentioning
22:26 because I'm just gonna eat all of them at one time,
22:29 so I'm gonna put that on the side here.
22:30 You don't want any today, right?
22:32 It's okay, I have another batch.
22:33 All right, good, good.
22:35 See, he already has another batch.
22:36 But we need something to go along with that.
22:38 We do, we do, so... What do you have?
22:40 We have what we call our smashed potatoes.
22:43 Smashed potatoes so you...
22:44 I mean mashed potatoes with chicken wings.
22:47 Yeah, yeah, yeah, but these are not,
22:48 not mashed but you're just gonna smash them.
22:51 One time, that's it.
22:52 You got to watch these people from Alabama, man,
22:54 they'd just be coming up with some stuff,
22:57 so we're not having mashed potatoes today,
22:59 we're actually having smashed potatoes.
23:00 There you go.
23:02 And what is the simple recipe for a smashed potatoes?
23:03 Okay, the simple recipe for the smashed potatoes
23:05 simply consists of:
23:23 Great, there it is, really simple and easy so,
23:27 we already have some what?
23:28 Some potatoes boiling.
23:30 Some potatoes boiling,
23:31 and what do you do with these potatoes here?
23:33 Okay, once you get to boil them,
23:34 boil them until they're nice and soft.
23:36 Yeah.
23:37 You can take a fork and you can test the tenderness.
23:40 All right, so let's just check this out,
23:41 is that good enough?
23:43 Yeah, that looks real good.
23:44 You don't want to boil it too much.
23:46 Remember we're making smashed potatoes, not what?
23:48 Mashed.
23:49 Not mashed potatoes, so you don't want to boil
23:51 and just start mashing in here.
23:53 Then what do we do, what's next?
23:55 Okay, so next let's get a tray here.
23:56 Okay.
23:58 We're going to take a little tray.
23:59 We... What do we...
24:00 Are we gonna mash them or no? You're smashing them?
24:02 Yes, we're gonna put them in the tray first
24:04 and then we'll do our mashing.
24:06 Okay, so I must squeeze by here.
24:08 Okay, no problem.
24:09 Let you get back in action, I'm just gonna clean up.
24:11 So what we'll do is I'll take these potatoes here.
24:14 We're gonna dry just tad bit,
24:16 place them however you want to place them.
24:17 Wow, check this out. Check this out, Brian.
24:19 Look at that.
24:21 Can everybody see this right here?
24:23 This is one of the...
24:26 You know, when you're eating chicken nuggets.
24:29 Please, can we get this right here?
24:31 When you're eating chicken, chicken nuggets
24:33 or chicken fingers or whatever like that fried chicken.
24:37 Normally what falls off while you're eating them?
24:39 Oh, the crumbs. The crust.
24:42 Wait. The crunchy crust.
24:43 I think I just busted you here. What?
24:45 I thought you didn't eat these before.
24:47 He's seen other people eating. There you go.
24:49 This is a nice little crust that fell off
24:52 from one of your chicken finger licking, fingers.
24:56 Right, right.
24:57 That's the point that made me want to taste it so bad.
24:59 Wow. That's the best part.
25:00 That's amazing.
25:02 I'm sorry that was something else
25:03 that we were just talking about here.
25:05 So you have them right there and then what do you do?
25:07 Okay, so now you can take a fork or something
25:09 just to mash them out 'cause they're really tender.
25:11 So you simply want to press down on them.
25:13 So you gonna smash them! Just, oops.
25:15 Got a little bit too forceful there...
25:17 Oh, brother, be thankful.
25:18 Kind of obliterated that one, so we'll just take it easy.
25:21 So you just smashing?
25:22 Just smash just a little bit there.
25:24 Just a tad, keep an eye on that there,
25:26 that is some good stuff.
25:30 So the bigger your utensil
25:31 the better probably will turn out.
25:33 There you go, I'd like to use the folk because then you,
25:35 when you bake it you'll see the little inking,
25:37 the indentions in the skin.
25:40 Very nice and potatoes are very good for us.
25:42 Very good for the digestive tract,
25:44 just like the stomach's best friend.
25:45 Very true.
25:47 They're also good for people
25:48 who are dealing with kidney failure
25:49 because they don't have much protein in them,
25:51 and so that's really good to help the kidney,
25:52 actually it help move waste out of the system as well.
25:56 Done deal, look at this,
25:58 so you are not eating good healthy food.
25:59 Okay.
26:01 And what else are we gonna do now?
26:02 So now we're gonna take our simple ingredients here.
26:03 Let me pull those.
26:05 Yeah, we have our salt to taste.
26:06 We have our garlic powder
26:08 and our onion powder coming up right here.
26:10 So first thing you'll do...
26:11 Real quick, do we need a recipe or whatever like that or...?
26:14 We already just told them what they want to use...
26:16 And so onion and garlic powder,
26:18 so basically real quick you do this at home,
26:21 onion and garlic powder, paprika maybe...
26:23 Yeah, paprika is good. Good addition to it.
26:25 All right.
26:26 So you just drizzle some of the olive oil
26:28 over your smashed potatoes here.
26:29 I got it, I'll drizzle it right here.
26:30 Oh, that's perfect.
26:32 Come on brother...
26:33 We're in a fine and dine kitchen here.
26:35 I forgot, I forgot I'm dealing with a professional chef here.
26:37 You know, I'm just trying to keep up.
26:39 But you are teaching me some, look at that, woo...
26:42 Just kind of drizzle it over there.
26:43 All right.
26:45 Not too much now, even though it's good fat,
26:47 you don't want to overdo it there.
26:48 Yes. Okay.
26:49 And then you can take your salt or and sprinkle it.
26:53 Look at that. Oh, wait, wait, wait.
26:55 Oh, you got everything... Fine and dine right here.
26:58 This is good stuff.
26:59 I need to come and cook in your kitchen more often.
27:01 Look at this, you know...
27:02 Looks good, I don't have these fancy things in my house.
27:04 That's all right. That's all right.
27:06 Just country boy from Alabama, you know.
27:08 I'm not gonna hold it against you.
27:10 I was looking for some other stuff here...
27:12 Drizzle some garlic powder there.
27:13 Garlic, I don't have any devices
27:15 for onion and garlic powder.
27:16 Okay, well, I'd like to use my hands so I get dirty here.
27:19 All right.
27:20 We left our hands in the...
27:22 Oh, I mean in the kitchen, in the kitchen, amen.
27:25 All right there, and then there you have it,
27:27 you throw it in the oven at 450 degrees.
27:30 Let me get this out of the way. All right.
27:32 And then you have some finished product.
27:33 There you go.
27:37 With your smashed potatoes right there.
27:40 Smashed potato and chicken fingers.
27:42 Can y'all see this?
27:43 This is some good stuff right here.
27:45 This is amazing.
27:47 Very simple, easy, tasty, healthy,
27:51 everybody can enjoy this.
27:53 I mean it's gonna be finger licking.
27:54 Oh, yeah. Finger licking tasty chicken.
27:57 I actually licked my fingers
27:58 a little bit before I came here too.
28:00 Watch it now, that's the extra ingredient here,
28:02 we won't put that on the menu.
28:03 God bless. Thank you so much. Appreciate you, Brian.


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Revised 2017-01-12