Participants: Evita Tezeno (Host), Nyse Collins (Host), Brian Haynes, Tiffanie Archie
Series Code: TOP
Program Code: TOP000066
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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. |
Revised 2017-01-12