WEBVTT

00:00.000 --> 00:02.570
hey yo ho I'm just coming in from the

00:02.570 --> 00:02.580



00:02.580 --> 00:04.700
grocery store and do y'all hear me

00:04.700 --> 00:04.710



00:04.710 --> 00:06.440
squeaking as I walk

00:06.440 --> 00:06.450



00:06.450 --> 00:09.020
that's cause today I'm real real tight

00:09.020 --> 00:09.030



00:09.030 --> 00:12.680
I'm gonna be doing recipes that cost

00:12.680 --> 00:12.690



00:12.690 --> 00:16.730
pennies but a big in flavor I'm gonna be

00:16.730 --> 00:16.740



00:16.740 --> 00:19.550
cooking a blackened tilapia sandwich

00:19.550 --> 00:19.560



00:19.560 --> 00:21.890
with a cilantro lime mayonnaise and

00:21.890 --> 00:21.900



00:21.900 --> 00:24.769
baked rice pudding that's gonna be so

00:24.769 --> 00:24.779



00:24.779 --> 00:27.560
good and so sweet and a three bean salad

00:27.560 --> 00:27.570



00:27.570 --> 00:31.009
that's big on protein big on flavor and

00:31.009 --> 00:31.019



00:31.019 --> 00:33.950
low on cost and then to wash all this

00:33.950 --> 00:33.960



00:33.960 --> 00:36.290
down with I'm gonna be making a mixed

00:36.290 --> 00:36.300



00:36.300 --> 00:38.750
fruit cider so y'all come on in the

00:38.750 --> 00:38.760



00:38.760 --> 00:41.840
house and join me because today is all

00:41.840 --> 00:41.850



00:41.850 --> 00:45.110
about recipes that are real cursed

00:45.110 --> 00:45.120



00:45.120 --> 00:47.200
pleasers

00:47.200 --> 00:47.210



00:47.210 --> 00:53.330
[Music]

00:53.330 --> 00:53.340



00:53.340 --> 00:57.140
[Music]

00:57.140 --> 00:57.150



00:57.150 --> 01:00.960
all right I've got us a nice kaiser roll

01:00.960 --> 01:00.970



01:00.970 --> 01:04.350
I'm gonna black on our tilapia and I'm

01:04.350 --> 01:04.360



01:04.360 --> 01:06.270
gonna toast these rolls off and it's

01:06.270 --> 01:06.280



01:06.280 --> 01:09.570
gonna make a wonderful sandwich now come

01:09.570 --> 01:09.580



01:09.580 --> 01:10.950
on down here I want you to see my

01:10.950 --> 01:10.960



01:10.960 --> 01:11.910
tilapia

01:11.910 --> 01:11.920



01:11.920 --> 01:15.150
it's a beautiful firm fish it's a white

01:15.150 --> 01:15.160



01:15.160 --> 01:18.630
fish it's so good and when you compare

01:18.630 --> 01:18.640



01:18.640 --> 01:22.710
prices against some of your basses and

01:22.710 --> 01:22.720



01:22.720 --> 01:25.290
your groupers this is much more

01:25.290 --> 01:25.300



01:25.300 --> 01:28.200
reasonable all right now I've got a

01:28.200 --> 01:28.210



01:28.210 --> 01:30.359
stick of melted butter right here and

01:30.359 --> 01:30.369



01:30.369 --> 01:32.430
we're gonna make our blackening

01:32.430 --> 01:32.440



01:32.440 --> 01:34.980
seasoning and I'm gonna use 1/4 of a cup

01:34.980 --> 01:34.990



01:34.990 --> 01:40.460
of paprika 2 tablespoons of ground thyme

01:40.460 --> 01:40.470



01:40.470 --> 01:45.859
2 teaspoons of granulated onion and

01:45.859 --> 01:45.869



01:45.869 --> 01:49.130
that's the powder not the salt a

01:49.130 --> 01:49.140



01:49.140 --> 01:52.980
teaspoon of garlic powder a teaspoon of

01:52.980 --> 01:52.990



01:52.990 --> 01:57.170
salt and 1/4 of a teaspoon of red pepper

01:57.170 --> 01:57.180



01:57.180 --> 01:59.760
which is going to give it that heat that

01:59.760 --> 01:59.770



01:59.770 --> 02:05.670
we're gonna want in this so we're gonna

02:05.670 --> 02:05.680



02:05.680 --> 02:07.830
start look at this fish it's just like a

02:07.830 --> 02:07.840



02:07.840 --> 02:12.920
strong fish it not real real delicate

02:12.920 --> 02:12.930



02:12.930 --> 02:15.690
you know when you're handling it now I'm

02:15.690 --> 02:15.700



02:15.700 --> 02:17.789
just gonna slather this in our melted

02:17.789 --> 02:17.799



02:17.799 --> 02:22.560
butter and then into our blackening and

02:22.560 --> 02:22.570



02:22.570 --> 02:24.840
then straight into the pan and you can

02:24.840 --> 02:24.850



02:24.850 --> 02:28.620
see I got my pan hot and it's starting

02:28.620 --> 02:28.630



02:28.630 --> 02:31.289
to smoke and I've sprayed that with a

02:31.289 --> 02:31.299



02:31.299 --> 02:34.830
nonstick spray and I put a little olive

02:34.830 --> 02:34.840



02:34.840 --> 02:37.470
oil in it just a little not a whole lot

02:37.470 --> 02:37.480



02:37.480 --> 02:40.289
and then we're gonna cook it gosh no

02:40.289 --> 02:40.299



02:40.299 --> 02:50.340
more than three or four minutes per side

02:50.340 --> 02:50.350



02:50.350 --> 02:53.410
look at that that corner of the pan was

02:53.410 --> 02:53.420



02:53.420 --> 02:55.920
hot oh it's gonna start making me oh

02:55.920 --> 02:55.930



02:55.930 --> 02:59.500
it's gonna make me start coughing any

02:59.500 --> 02:59.510



02:59.510 --> 03:02.620
time we do blackening at the restaurant

03:02.620 --> 03:02.630



03:02.630 --> 03:03.610
you know when I was in the kitchen

03:03.610 --> 03:03.620



03:03.620 --> 03:10.060
cooking yeah it's so strong and once it

03:10.060 --> 03:10.070



03:10.070 --> 03:11.800
starts getting in my nose and throat I

03:11.800 --> 03:11.810



03:11.810 --> 03:21.730
just go into oh alright let me run wash

03:21.730 --> 03:21.740



03:21.740 --> 03:30.240
my hands look at all that blackening

03:30.240 --> 03:30.250



03:30.250 --> 03:34.300
okay there that's better now feel safe

03:34.300 --> 03:34.310



03:34.310 --> 03:35.130
again

03:35.130 --> 03:35.140



03:35.140 --> 03:37.450
alright so let's come on back down here

03:37.450 --> 03:37.460



03:37.460 --> 03:38.230
in this painting

03:38.230 --> 03:38.240



03:38.240 --> 03:46.210
oh it's smelling good job smelling real

03:46.210 --> 03:46.220



03:46.220 --> 03:48.700
good all right now while that's cooking

03:48.700 --> 03:48.710



03:48.710 --> 03:51.370
let's come on over here because I'm

03:51.370 --> 03:51.380



03:51.380 --> 03:54.120
ready to make the cilantro mayonnaise

03:54.120 --> 03:54.130



03:54.130 --> 03:58.120
and I'm starting with a cup of

03:58.120 --> 03:58.130



03:58.130 --> 04:02.050
mayonnaise I'm gonna chop up hopefully I

04:02.050 --> 04:02.060



04:02.060 --> 04:04.860
will have about 1/4 of a cup of cilantro

04:04.860 --> 04:04.870



04:04.870 --> 04:07.570
rendered after I get through chopping it

04:07.570 --> 04:07.580



04:07.580 --> 04:09.370
and then we're gonna add like a

04:09.370 --> 04:09.380



04:09.380 --> 04:12.700
tablespoon of lime juice alright let's

04:12.700 --> 04:12.710



04:12.710 --> 04:17.830
come on over here and flip our fish done

04:17.830 --> 04:17.840



04:17.840 --> 04:25.650
that look just delicious YUM

04:25.650 --> 04:25.660



04:25.660 --> 04:35.480
oh this is gonna be delicious all right

04:35.480 --> 04:35.490



04:35.490 --> 04:38.670
so that looks like a powder fourth of a

04:38.670 --> 04:38.680



04:38.680 --> 04:43.800
cup of cilantro so in the mayonnaise

04:43.800 --> 04:43.810



04:43.810 --> 04:55.710
that goes tablespoon of lime juice so

04:55.710 --> 04:55.720



04:55.720 --> 04:59.210
this is just gonna give a nice crisp

04:59.210 --> 04:59.220



04:59.220 --> 05:02.970
sharp flavor to our blackened fish which

05:02.970 --> 05:02.980



05:02.980 --> 05:04.740
is gonna be real good we're gonna have

05:04.740 --> 05:04.750



05:04.750 --> 05:06.510
the cool and we're gonna have the hot

05:06.510 --> 05:06.520



05:06.520 --> 05:11.910
and it's gonna be delicious okay now I'm

05:11.910 --> 05:11.920



05:11.920 --> 05:15.020
just gonna split my kaiser rolls and put

05:15.020 --> 05:15.030



05:15.030 --> 05:19.050
it on my griddle now if you'll notice

05:19.050 --> 05:19.060



05:19.060 --> 05:23.340
this griddle this is an antique I

05:23.340 --> 05:23.350



05:23.350 --> 05:26.970
actually found this piece at the bottle

05:26.970 --> 05:26.980



05:26.980 --> 05:29.880
shop in Millbrook New York it's one of

05:29.880 --> 05:29.890



05:29.890 --> 05:33.890
my all-time favorite pieces it's just oh

05:33.890 --> 05:33.900



05:33.900 --> 05:37.590
it's hot and it's beautiful and you'll

05:37.590 --> 05:37.600



05:37.600 --> 05:42.780
notice that I'm cooking my fish in a big

05:42.780 --> 05:42.790



05:42.790 --> 05:46.050
old cast-iron skillet cast-iron works

05:46.050 --> 05:46.060



05:46.060 --> 05:50.070
great for blackening fish chicken you

05:50.070 --> 05:50.080



05:50.080 --> 05:54.480
know whatever because it gets so hot and

05:54.480 --> 05:54.490



05:54.490 --> 05:58.290
it distributes the heat so well so I got

05:58.290 --> 05:58.300



05:58.300 --> 06:00.120
everything working here I got our fish

06:00.120 --> 06:00.130



06:00.130 --> 06:03.300
working I got our buns toasting and when

06:03.300 --> 06:03.310



06:03.310 --> 06:04.680
we come back I'm gonna put these

06:04.680 --> 06:04.690



06:04.690 --> 06:06.780
sandwiches together and then I'm gonna

06:06.780 --> 06:06.790



06:06.790 --> 06:08.430
be showing y'all how to make the most

06:08.430 --> 06:08.440



06:08.440 --> 06:12.540
wonderful cost-efficient baked rice

06:12.540 --> 06:12.550



06:12.550 --> 06:14.640
pudding you ever put in your mouth and

06:14.640 --> 06:14.650



06:14.650 --> 06:16.710
later I'm making a tasty too

06:16.710 --> 06:16.720



06:16.720 --> 06:19.230
bean salad and don't wash that all down

06:19.230 --> 06:19.240



06:19.240 --> 06:22.710
with y'all a delicious fruit cider so

06:22.710 --> 06:22.720



06:22.720 --> 06:25.080
I'll see y'all back in a minute I'm in

06:25.080 --> 06:25.090



06:25.090 --> 06:27.990
here rubbing that nickel that Buffalo's

06:27.990 --> 06:28.000



06:28.000 --> 06:29.570
gonna cry today

06:29.570 --> 06:29.580



06:29.580 --> 06:38.400
see y'all back hey y'all welcome back in

06:38.400 --> 06:38.410



06:38.410 --> 06:40.770
case you've just tuned in today's

06:40.770 --> 06:40.780



06:40.780 --> 06:44.460
cooking is all about being big on flavor

06:44.460 --> 06:44.470



06:44.470 --> 06:48.600
and short on cost I'm just fixing to put

06:48.600 --> 06:48.610



06:48.610 --> 06:51.420
my blackened tilapia together I'm fixing

06:51.420 --> 06:51.430



06:51.430 --> 06:53.640
to make a sandwich from that and you

06:53.640 --> 06:53.650



06:53.650 --> 06:56.340
know fish can be very very expensive

06:56.340 --> 06:56.350



06:56.350 --> 06:59.130
well I've chosen a tilapia today because

06:59.130 --> 06:59.140



06:59.140 --> 07:01.590
I want to give my family a wonderful

07:01.590 --> 07:01.600



07:01.600 --> 07:03.810
fish sandwich but I don't want it to

07:03.810 --> 07:03.820



07:03.820 --> 07:06.000
break the bank so that's why I chose

07:06.000 --> 07:06.010



07:06.010 --> 07:08.670
tilapia so I've taken my kaiser rolls

07:08.670 --> 07:08.680



07:08.680 --> 07:11.190
I've split them in two and I've toasted

07:11.190 --> 07:11.200



07:11.200 --> 07:15.409
them on my griddle and now I'm putting

07:15.409 --> 07:15.419



07:15.419 --> 07:19.409
home to my bread a wonderful cilantro

07:19.409 --> 07:19.419



07:19.419 --> 07:26.280
lime mayonnaise and now look at this

07:26.280 --> 07:26.290



07:26.290 --> 07:32.790
fish YUM now you can put anything on

07:32.790 --> 07:32.800



07:32.800 --> 07:34.680
this sandwich you want if you want to

07:34.680 --> 07:34.690



07:34.690 --> 07:37.500
serve it with lettuce tomato pickles

07:37.500 --> 07:37.510



07:37.510 --> 07:40.650
onions you can put anything you want to

07:40.650 --> 07:40.660



07:40.660 --> 07:42.930
on it but I think I'm just gonna use

07:42.930 --> 07:42.940



07:42.940 --> 07:46.469
just the straight cilantro and lime

07:46.469 --> 07:46.479



07:46.479 --> 07:50.400
mayonnaise now I have made to go along

07:50.400 --> 07:50.410



07:50.410 --> 07:52.740
with my sandwich today a mango chutney

07:52.740 --> 07:52.750



07:52.750 --> 07:55.560
now you can buy this already made in the

07:55.560 --> 07:55.570



07:55.570 --> 07:58.740
grocery store or you can just make it

07:58.740 --> 07:58.750



07:58.750 --> 08:07.100
yourself it's real real simple to make

08:07.100 --> 08:07.110



08:07.110 --> 08:10.550
done that look yummy now you can put

08:10.550 --> 08:10.560



08:10.560 --> 08:13.310
your salsa straight on your sandwich or

08:13.310 --> 08:13.320



08:13.320 --> 08:16.150
you can put it on the side of your plate

08:16.150 --> 08:16.160



08:16.160 --> 08:19.190
either way you know you can eat this

08:19.190 --> 08:19.200



08:19.200 --> 08:22.700
with a fork or you can do it just like

08:22.700 --> 08:22.710



08:22.710 --> 08:26.300
that look at the juice coming out on

08:26.300 --> 08:26.310



08:26.310 --> 08:34.520
that fish mmm mmm oh it's so good y'all

08:34.520 --> 08:34.530



08:34.530 --> 08:37.940
Michael loves black nning but speaking

08:37.940 --> 08:37.950



08:37.950 --> 08:40.880
of white Michael loves come on down here

08:40.880 --> 08:40.890



08:40.890 --> 08:42.680
I'm gonna show you something he really

08:42.680 --> 08:42.690



08:42.690 --> 08:46.160
loves you know this brings back such

08:46.160 --> 08:46.170



08:46.170 --> 08:47.480
sweet memories to me

08:47.480 --> 08:47.490



08:47.490 --> 08:50.660
I remember my mama taking leftover rice

08:50.660 --> 08:50.670



08:50.670 --> 08:53.630
that we had had the meal before and she

08:53.630 --> 08:53.640



08:53.640 --> 08:55.370
would mix it up and make a wonderful

08:55.370 --> 08:55.380



08:55.380 --> 08:59.240
rice pudding and it's so so economical

08:59.240 --> 08:59.250



08:59.250 --> 09:03.740
to make but so delicious to eat now I'm

09:03.740 --> 09:03.750



09:03.750 --> 09:10.190
gonna start with three eggs oh I can't

09:10.190 --> 09:10.200



09:10.200 --> 09:12.380
forget about that don't be a sitting

09:12.380 --> 09:12.390



09:12.390 --> 09:18.860
down there we're so good I'm gonna give

09:18.860 --> 09:18.870



09:18.870 --> 09:21.410
them a light beat and then I'm gonna add

09:21.410 --> 09:21.420



09:21.420 --> 09:31.510
two and a half cups of just whole milk

09:31.510 --> 09:31.520



09:31.520 --> 09:35.440
all right now to this we're gonna add

09:35.440 --> 09:35.450



09:35.450 --> 09:39.740
3/4 a cup of sugar now to our rice

09:39.740 --> 09:39.750



09:39.750 --> 09:42.710
pudding I'm gonna add one cup of cooked

09:42.710 --> 09:42.720



09:42.720 --> 09:50.260
rice and 3/4 of a cup of raisins and

09:50.260 --> 09:50.270



09:50.270 --> 09:57.380
then a teaspoon of vanilla flavoring all

09:57.380 --> 09:57.390



09:57.390 --> 09:59.090
right so I'm just gonna mix that up real

09:59.090 --> 09:59.100



09:59.100 --> 09:59.390
good

09:59.390 --> 09:59.400



09:59.400 --> 10:02.360
you can see how thick those eggs have

10:02.360 --> 10:02.370



10:02.370 --> 10:05.000
made it it's gonna be like a custard all

10:05.000 --> 10:05.010



10:05.010 --> 10:08.270
right now I've got a 9 by 9 baking dish

10:08.270 --> 10:08.280



10:08.280 --> 10:11.680
that I've sprayed so that it won't stick

10:11.680 --> 10:11.690



10:11.690 --> 10:18.960
and I'm just gonna pour it into my dish

10:18.960 --> 10:18.970



10:18.970 --> 10:22.870
I'm gonna make sure those raisins are

10:22.870 --> 10:22.880



10:22.880 --> 10:27.190
kind of distributed easily now come on

10:27.190 --> 10:27.200



10:27.200 --> 10:29.050
over here with me to the back stove

10:29.050 --> 10:29.060



10:29.060 --> 10:31.300
because I'm gonna sit this down in

10:31.300 --> 10:31.310



10:31.310 --> 10:47.700
another casserole dish yeah we got all

10:47.700 --> 10:47.710



10:47.710 --> 10:53.610
right now to ensure that this doesn't

10:53.610 --> 10:53.620



10:53.620 --> 10:56.620
get too hard I'm gonna sit it in a water

10:56.620 --> 10:56.630



10:56.630 --> 11:00.100
bath and I'm gonna bring that water up

11:00.100 --> 11:00.110



11:00.110 --> 11:03.880
to the bottom of my baking dish so we're

11:03.880 --> 11:03.890



11:03.890 --> 11:05.440
gonna put our rice pudding in the oven

11:05.440 --> 11:05.450



11:05.450 --> 11:09.340
we're gonna bake it on 325 and we're

11:09.340 --> 11:09.350



11:09.350 --> 11:11.080
gonna bake it for about an hour and a

11:11.080 --> 11:11.090



11:11.090 --> 11:13.120
half and I know y'all are probably out

11:13.120 --> 11:13.130



11:13.130 --> 11:15.640
there in TV land saying Paula Paula

11:15.640 --> 11:15.650



11:15.650 --> 11:17.410
where's the cinnamon where's the

11:17.410 --> 11:17.420



11:17.420 --> 11:19.090
cinnamon you can't make rice pudding

11:19.090 --> 11:19.100



11:19.100 --> 11:22.390
without cinnamon well not to worry we're

11:22.390 --> 11:22.400



11:22.400 --> 11:25.750
not done with this yet and when we come

11:25.750 --> 11:25.760



11:25.760 --> 11:28.120
back y'all I just looked outside and

11:28.120 --> 11:28.130



11:28.130 --> 11:33.640
there's something breathtaking going on

11:33.640 --> 11:33.650



11:33.650 --> 11:36.280
outside in my backyard when we come back

11:36.280 --> 11:36.290



11:36.290 --> 11:38.560
I want to show you what that is and

11:38.560 --> 11:38.570



11:38.570 --> 11:40.330
we're gonna finish up this rice pudding

11:40.330 --> 11:40.340



11:40.340 --> 11:43.510
and later I'm making a delicious three

11:43.510 --> 11:43.520



11:43.520 --> 11:44.320
bean salad

11:44.320 --> 11:44.330



11:44.330 --> 11:47.410
and to top it all off a wonderful fresh

11:47.410 --> 11:47.420



11:47.420 --> 11:51.860
fruit cider

11:51.860 --> 11:51.870



11:51.870 --> 11:56.040
can y'all see that out there right now

11:56.040 --> 11:56.050



11:56.050 --> 11:59.310
it's a full moon which really affects

11:59.310 --> 11:59.320



11:59.320 --> 12:01.950
the tides here on Turner's Creek and

12:01.950 --> 12:01.960



12:01.960 --> 12:04.440
this is the highest I've ever seen them

12:04.440 --> 12:04.450



12:04.450 --> 12:07.920
it's actually come up over our wall and

12:07.920 --> 12:07.930



12:07.930 --> 12:10.410
it just blows me away when I walk out

12:10.410 --> 12:10.420



12:10.420 --> 12:13.170
there and I see all this beauty in fact

12:13.170 --> 12:13.180



12:13.180 --> 12:15.270
while y'all were gonna I ran out there

12:15.270 --> 12:15.280



12:15.280 --> 12:17.580
and I saw dolphins being on the other

12:17.580 --> 12:17.590



12:17.590 --> 12:20.400
side it was just wonderful alright so I

12:20.400 --> 12:20.410



12:20.410 --> 12:22.470
just wanted to show y'all that because

12:22.470 --> 12:22.480



12:22.480 --> 12:25.230
it doesn't happen every day and I'm just

12:25.230 --> 12:25.240



12:25.240 --> 12:27.870
thrilled that y'all were here while it

12:27.870 --> 12:27.880



12:27.880 --> 12:31.410
was high tide so anyway I'm gonna make a

12:31.410 --> 12:31.420



12:31.420 --> 12:33.930
recipe you know that's been around for

12:33.930 --> 12:33.940



12:33.940 --> 12:37.110
50 years and I guess you can say I'm

12:37.110 --> 12:37.120



12:37.120 --> 12:40.350
here to defend this simple recipe of

12:40.350 --> 12:40.360



12:40.360 --> 12:43.050
three bean salad and it's one of those

12:43.050 --> 12:43.060



12:43.060 --> 12:43.940
dishes

12:43.940 --> 12:43.950



12:43.950 --> 12:47.820
that's very cost-efficient now I've

12:47.820 --> 12:47.830



12:47.830 --> 12:51.150
taken one can of wax beans I've drained

12:51.150 --> 12:51.160



12:51.160 --> 12:53.700
those and rinsed them and now I'm gonna

12:53.700 --> 12:53.710



12:53.710 --> 12:57.570
take one pan of dark red kidney beans

12:57.570 --> 12:57.580



12:57.580 --> 13:03.360
and I'm gonna rinse those out and then

13:03.360 --> 13:03.370



13:03.370 --> 13:07.830
one can of green beans and the reason

13:07.830 --> 13:07.840



13:07.840 --> 13:12.030
I'm rinsing these is you know I just

13:12.030 --> 13:12.040



13:12.040 --> 13:14.970
want to kind of watch the candy taste

13:14.970 --> 13:14.980



13:14.980 --> 13:17.280
off of them but by the time these

13:17.280 --> 13:17.290



13:17.290 --> 13:21.690
marinates you'll never know that they

13:21.690 --> 13:21.700



13:21.700 --> 13:24.390
came from a canyon okay come on back

13:24.390 --> 13:24.400



13:24.400 --> 13:28.530
down here with me alright so don't all

13:28.530 --> 13:28.540



13:28.540 --> 13:32.310
those colors look beautiful food snobs

13:32.310 --> 13:32.320



13:32.320 --> 13:34.640
may look down their nose at this dish

13:34.640 --> 13:34.650



13:34.650 --> 13:37.380
but I have to tell you I have a hard

13:37.380 --> 13:37.390



13:37.390 --> 13:40.500
time doing that because this this is

13:40.500 --> 13:40.510



13:40.510 --> 13:43.410
great it'll last in the refrigerator and

13:43.410 --> 13:43.420



13:43.420 --> 13:45.000
if you're just giving your children a

13:45.000 --> 13:45.010



13:45.010 --> 13:47.579
sandwich you can always give them a

13:47.579 --> 13:47.589



13:47.589 --> 13:49.680
scoop a three bean salad and you know

13:49.680 --> 13:49.690



13:49.690 --> 13:51.840
that they're getting protein and they're

13:51.840 --> 13:51.850



13:51.850 --> 13:54.329
getting nutrients you know and I can't

13:54.329 --> 13:54.339



13:54.339 --> 13:57.270
look down my nose if a dish can do that

13:57.270 --> 13:57.280



13:57.280 --> 14:00.300
for me now to our beans I'm gonna add a

14:00.300 --> 14:00.310



14:00.310 --> 14:04.260
half of a diced red bell pepper

14:04.260 --> 14:04.270



14:04.270 --> 14:08.550
and a few tablespoons of minced purple

14:08.550 --> 14:08.560



14:08.560 --> 14:14.850
onion and to this I'm gonna add a cup of

14:14.850 --> 14:14.860



14:14.860 --> 14:17.970
sliced mushrooms now your mushrooms

14:17.970 --> 14:17.980



14:17.980 --> 14:20.270
you'll want to make sure that you don't

14:20.270 --> 14:20.280



14:20.280 --> 14:23.040
put these in water to wash them you'll

14:23.040 --> 14:23.050



14:23.050 --> 14:25.530
just want to take a a damp rag and just

14:25.530 --> 14:25.540



14:25.540 --> 14:28.260
wash them off because mushrooms are full

14:28.260 --> 14:28.270



14:28.270 --> 14:31.440
of water and you don't want them to come

14:31.440 --> 14:31.450



14:31.450 --> 14:36.270
mushy so just wipe them off with a with

14:36.270 --> 14:36.280



14:36.280 --> 14:39.930
a damp paper towel or dish rag so there

14:39.930 --> 14:39.940



14:39.940 --> 14:42.780
we go that's perfect you know and this

14:42.780 --> 14:42.790



14:42.790 --> 14:45.180
is one of those salads that you can

14:45.180 --> 14:45.190



14:45.190 --> 14:47.940
really put anything you want to in it

14:47.940 --> 14:47.950



14:47.950 --> 14:50.850
now we gotta have our dressing so I'm

14:50.850 --> 14:50.860



14:50.860 --> 14:53.640
gonna start with 1/2 a cup of vegetable

14:53.640 --> 14:53.650



14:53.650 --> 15:00.900
oil 3 tablespoons of a wine vinegar you

15:00.900 --> 15:00.910



15:00.910 --> 15:04.170
can play around with your dressing too

15:04.170 --> 15:04.180



15:04.180 --> 15:05.820
if there's something that you'd rather

15:05.820 --> 15:05.830



15:05.830 --> 15:10.140
have in your salad dressing at it you

15:10.140 --> 15:10.150



15:10.150 --> 15:12.900
know it's all about hitting your palate

15:12.900 --> 15:12.910



15:12.910 --> 15:15.540
and put me in ingredients that you

15:15.540 --> 15:15.550



15:15.550 --> 15:18.360
really like all right now to that I've

15:18.360 --> 15:18.370



15:18.370 --> 15:21.930
added 1 tablespoon of Dijon mustard and

15:21.930 --> 15:21.940



15:21.940 --> 15:25.950
now I'm gonna add 2 tablespoons of Greek

15:25.950 --> 15:25.960



15:25.960 --> 15:29.640
seasoning and that Greek seasoning is

15:29.640 --> 15:29.650



15:29.650 --> 15:33.450
gonna give it a nice flavor now I'm just

15:33.450 --> 15:33.460



15:33.460 --> 15:37.500
gonna pour our marinade over our beans

15:37.500 --> 15:37.510



15:37.510 --> 15:39.870
and our mushrooms and I'm gonna put this

15:39.870 --> 15:39.880



15:39.880 --> 15:41.250
in the refrigerator and I'm gonna

15:41.250 --> 15:41.260



15:41.260 --> 15:44.940
marinate it for about 4 hours because it

15:44.940 --> 15:44.950



15:44.950 --> 15:47.850
takes time for all those vegetables in

15:47.850 --> 15:47.860



15:47.860 --> 15:51.690
there to marry in with that dressing

15:51.690 --> 15:51.700



15:51.700 --> 15:57.060
that we've made alright so in our

15:57.060 --> 15:57.070



15:57.070 --> 16:01.560
serving bowl that goes beautiful

16:01.560 --> 16:01.570



16:01.570 --> 16:06.050
beautiful and I've made it for pennies

16:06.050 --> 16:06.060



16:06.060 --> 16:10.590
just pennies all right

16:10.590 --> 16:10.600



16:10.600 --> 16:15.470
let's get back to our rice pudding now

16:15.470 --> 16:15.480



16:15.480 --> 16:22.710
look back here I baked it for an hour in

16:22.710 --> 16:22.720



16:22.720 --> 16:24.980
45 minutes

16:24.980 --> 16:24.990



16:24.990 --> 16:29.340
does that look delicious or what now I

16:29.340 --> 16:29.350



16:29.350 --> 16:30.870
mentioned that y'all were probably

16:30.870 --> 16:30.880



16:30.880 --> 16:32.790
sitting out there yelling Paul Paulie

16:32.790 --> 16:32.800



16:32.800 --> 16:34.470
you forgot the cinnamon you forgot the

16:34.470 --> 16:34.480



16:34.480 --> 16:35.190
Nutmeg

16:35.190 --> 16:35.200



16:35.200 --> 16:37.620
well we're gonna put that on now I'm

16:37.620 --> 16:37.630



16:37.630 --> 16:40.860
gonna use 1/4 of a teaspoon of nutmeg

16:40.860 --> 16:40.870



16:40.870 --> 16:43.620
and I'm gonna add half a teaspoon of

16:43.620 --> 16:43.630



16:43.630 --> 16:46.110
cinnamon and I'm just gonna mix those

16:46.110 --> 16:46.120



16:46.120 --> 16:49.890
together and then use an old tea

16:49.890 --> 16:49.900



16:49.900 --> 16:57.390
strainer I'm just gonna dust the top of

16:57.390 --> 16:57.400



16:57.400 --> 17:02.850
that was cinnamon and nutmeg done that

17:02.850 --> 17:02.860



17:02.860 --> 17:06.319
look just out of this world

17:06.319 --> 17:06.329



17:06.329 --> 17:12.150
mmm oh it's like a custard you know it

17:12.150 --> 17:12.160



17:12.160 --> 17:15.960
looks like an egg custard y'all look at

17:15.960 --> 17:15.970



17:15.970 --> 17:21.449
that because you noticed that I didn't

17:21.449 --> 17:21.459



17:21.459 --> 17:30.870
use a whole bunch of rice

17:30.870 --> 17:30.880



17:30.880 --> 17:34.599
[Music]

17:34.599 --> 17:34.609



17:34.609 --> 17:41.989
while we it doesn't look like it costs

17:41.989 --> 17:41.999



17:41.999 --> 17:54.889
just pennies does it mmm so good so

17:54.889 --> 17:54.899



17:54.899 --> 17:58.260
cheap to make

17:58.260 --> 17:58.270



17:58.270 --> 18:02.260
mmm I promise it'll bring back childhood

18:02.260 --> 18:02.270



18:02.270 --> 18:04.600
memories for you I'm gonna take another

18:04.600 --> 18:04.610



18:04.610 --> 18:07.150
quick break and when we come back I've

18:07.150 --> 18:07.160



18:07.160 --> 18:09.100
gotten to make something that will wash

18:09.100 --> 18:09.110



18:09.110 --> 18:11.620
all this wonderful food down we have

18:11.620 --> 18:11.630



18:11.630 --> 18:14.050
good old mix cider that's gonna taste so

18:14.050 --> 18:14.060



18:14.060 --> 18:16.960
good going down it's gonna be easy on

18:16.960 --> 18:16.970



18:16.970 --> 18:19.150
the old purse so I'll see y'all back in

18:19.150 --> 18:19.160



18:19.160 --> 18:27.610
a minute all right

18:27.610 --> 18:27.620



18:27.620 --> 18:32.710
I promise y'all a mixed fruit cider to

18:32.710 --> 18:32.720



18:32.720 --> 18:36.130
wash down all this good food with now

18:36.130 --> 18:36.140



18:36.140 --> 18:39.610
I'm gonna put into my pot one quart of

18:39.610 --> 18:39.620



18:39.620 --> 18:47.050
apple cider one quart of pineapple juice

18:47.050 --> 18:47.060



18:47.060 --> 18:55.000
ooh look at that thick rich stuff from

18:55.000 --> 18:55.010



18:55.010 --> 18:57.820
our cider and our juice all right now

18:57.820 --> 18:57.830



18:57.830 --> 19:05.530
I'm gonna throw in two sliced lemons one

19:05.530 --> 19:05.540



19:05.540 --> 19:11.530
orange thinly sliced looks delicious

19:11.530 --> 19:11.540



19:11.540 --> 19:13.870
already doesn't it and I'm gonna throw

19:13.870 --> 19:13.880



19:13.880 --> 19:18.670
in three cinnamon sticks now I'm just

19:18.670 --> 19:18.680



19:18.680 --> 19:20.890
gonna let this simmer for about 30

19:20.890 --> 19:20.900



19:20.900 --> 19:24.400
minutes and once you get it hot you can

19:24.400 --> 19:24.410



19:24.410 --> 19:26.290
throw it over in your crock pot and

19:26.290 --> 19:26.300



19:26.300 --> 19:28.960
that'll keep it nice and warm but you

19:28.960 --> 19:28.970



19:28.970 --> 19:30.490
don't have to worry about it balling

19:30.490 --> 19:30.500



19:30.500 --> 19:33.310
over now before you serve it you would

19:33.310 --> 19:33.320



19:33.320 --> 19:35.710
want to take out all your cinnamon

19:35.710 --> 19:35.720



19:35.720 --> 19:44.810
orange and lemon wheels

19:44.810 --> 19:44.820



19:44.820 --> 19:50.539
smells delicious it'll have your house

19:50.539 --> 19:50.549



19:50.549 --> 19:56.659
smelling totally yummy in no time

19:56.659 --> 19:56.669



19:56.669 --> 20:01.680
alright I'm just gonna slice me a coupla

20:01.680 --> 20:01.690



20:01.690 --> 20:09.389
extra orange wheels then I split them so

20:09.389 --> 20:09.399



20:09.399 --> 20:14.580
they'll hang on my glass y'all come down

20:14.580 --> 20:14.590



20:14.590 --> 20:17.549
here with me and let's look at

20:17.549 --> 20:17.559



20:17.559 --> 20:20.340
everything we fixed today want to go

20:20.340 --> 20:20.350



20:20.350 --> 20:25.470
ahead and pull me a little cider and I

20:25.470 --> 20:25.480



20:25.480 --> 20:32.159
want to taste our bean salad hmm I just

20:32.159 --> 20:32.169



20:32.169 --> 20:35.369
love that it's so good and I like the

20:35.369 --> 20:35.379



20:35.379 --> 20:38.489
fact that it's savory and not sweet so I

20:38.489 --> 20:38.499



20:38.499 --> 20:40.409
hope that y'all have enjoyed today

20:40.409 --> 20:40.419



20:40.419 --> 20:43.560
seeing some of these recipes that are a

20:43.560 --> 20:43.570



20:43.570 --> 20:46.560
little on the old side and very very

20:46.560 --> 20:46.570



20:46.570 --> 20:49.169
economical to make and it's always

20:49.169 --> 20:49.179



20:49.179 --> 20:51.989
America you know that I sent you love

20:51.989 --> 20:51.999



20:51.999 --> 20:56.970
and best dishes from my kitchen to use