Dine With the Deens

You know, it's always one of my favorite times when I'm in here with Bobby in the kitchen

and today he's going to share with me some of his best dishes

Like a creamy artichoke and spinach dip. You're going to love it

I'm going to love it. And butterscotch and black pepper baby carrots

These are going to be good. Then, I'm going to be chipping in, y'all, with something really unique for me

Oven fried chicken. You and I make a good team, baby. Yes, we do make a good team

And we're going to top it all off with Bobby's rice pudding with dried cherries

Is it insane? Today, you know, all I have to do is just kind of stand here

Because Bobby's cooking today, y'all. I'm driving. We're going to be dining with the D's

Recipes from the cookbook of Jamie and me. Y'all come eat. Good. This is a creamy artichoke and spinach dip

I remember you making stuff like this when I was a kid. Yes, yes. In fact, that's where I learned to like artichokes and where I learned to like spinach was from my mom's very creamy dips

In fact, I think that's the way that you kind of trick kids into eating this sort of stuff. I'm going to do a couple things here

First, I'm going to blanch eight cups of fresh spinach. I'm going to chop up a little garlic, and I need for you to grate me pretty much this whole thing of Parmesan cheese

I can do that. Bobby, I adore fresh spinach. I do, too

And this is how we're going to get Jack to eat it. We're going to trick him. We're going to trick Jack

Hey, man, this is good for you. You know, that doesn't take very long

It doesn't take but a minute for spinach. You know, when y'all were little and I was raising y'all up, I never cooked fresh spinach

We had turnip greens and we had collards. We used canned, which is, you know, I got to where it really is okay with me

I don't have a problem with canned, but if I can get fresh, I like to use it. And I'm going to chop up pretty finely one clove of garlic

And that's going to add a lot of pop to that dish. Okay, yes it is

All right, I think that spinach is just about ready to come out, so I'm going to drain it

Okie doke. I'm careful not to burn myself. I'm getting tired over here

Well, keep working, Mama. Well, I'm really tired. Well, keep working. You remember the old days, right

You got tired, and then you just worked through it. Uh-huh, you just keep working

So there you go. That looks great. All right, so let me come over here, and I'm going to squeeze the water out of our spinach

Is it all right if I run cold water on this? You can do anything you'd like. We're in your kitchen

Okay. If I don't, it's going to be so hot to my hands, I'm not going to be able to squeeze the water out of it

Okay, there we go. All right, now here's where we're going to cheat a little bit and use a can. It's still hot

Ow! Well, put it down. Ow! Look at it, it's steaming. Put it down

You don't get it? Yeah, but I've got to get it done. I'm going to use two 14-ounce cans of artichoke, and I'm just going to chop them up really roughly

This is where I don't mind using the can. This is okay with me

Yeah. One or the other, but not both. We're going to combine all this stuff in the dish that you got there. Okay

Got a lemon, we're going to need the zest of one entire lemon, so I'm going to put you to work. I need for you to zest that lemon for me. Okay

Don't you just love artichoke hearts? I love them. It's so great. There's some things you don't want to have to put yourself through

And for this dip, the canned artichoke hearts work beautifully. Works out real well

Beautifully, yeah. You ready for me to go in with the... Yeah, go ahead. We can combine all the stuff

Okay, and I can just do it right here in the bowl. Right, go ahead. So I didn't mess you up by putting your..

You have never messed me up in the kitchen. Not once. Just in the head

Just all in my life and every other way. Now that I've got the garlic and the lemon zest mixed in with the spinach

let's add the chopped artichokes and a cup and a half of the grated Parmesan cheese

We're going to use three-quarters cup of mayonnaise, three-quarters cup of sour cream, and a little bit of cayenne pepper sauce

Good. I've never used that ingredient. You're going to love it. I'm going to love it

All right. You ready? Yes, I'm ready. Let's get to the good stuff. All right, Bobby

Here's your three-fourths cup of sour cream and three-fourths cup of mayonnaise. And for a little bit of flavor

This is cayenne, so you want to be careful. You have always taught me. Cayenne pepper sauce

You have always taught me you can always add a little bit more. Yeah. So it looks like you've added about a tablespoon

If we come back and that's not strong enough, then we'll add a little bit more. Okie doke. I'm going to be using that

Do you want a little more? No, no. No, but I want to... Oh, I've turned you on. Yeah, you turned me on to it

Well, your kids, somehow or another, have gotten to where we really like spicy stuff

Jamie and I both have. Really? I guess it's because we've had a chance to eat so many different things and eat all over the place

but I've acquired a spice. I like it. Yeah. Okay. We're going to take all of our ingredients here, and we're going to put them into... Ooh

Yeah, you like it? I'm going to... This is fabulous, y'all. You could coat this with butter and keep your dip from sticking, but in this case, I'm going

to use a spray coating. So everything's just going to go right into here. Yes

All right Mom I going to put this in your small oven at 375 for about a half hour Okay And then we come back and top it with the cheese Okay And now I got a really cool carrot recipe that I want to show you And I can hardly wait son for your butterscotch and black pepper baby carrots

And this is a super... And you've just gotten a carrot that's already been cleaned and peeled. Baby carrots bagged baby carrots

From the produce department. Absolutely. Chop them all lengthwise. Okay. And we need to cut, like, a pound of these baby carrots

All right, Mama, grab that pan back there, please. pan. Please. Okay. Get us

warmed up over there. Okay. I need for you to, if you will

two and a half tablespoons of butter into that little skillet for me. Okay. And these carrots

that we've chopped up, I'm just gonna put them right in there into your butter. But before we do that

we're gonna add two and a half tablespoons of brown sugar. Okay. I might better cut this down a wee

bit. Yeah, you're gonna burn your butter. And if you can just kind of start to mix this together

for us, Mama. You see how simple this is? This is it. You know, I was always able to get my boys to eat carrots

Love them. Still love them. As long as they had a little brown sugar on them

All right, so that was just a dash of salt, right? Just a little touch of salt. And I'm going to go ahead and put these carrots in there

We're going to cover them up. Okay. All right, we're going to kind of let them cook a little bit

These are going to be good. Yeah. We're going to cover this up, and we're going to simmer it for about 15 minutes

And then when we come back from that simmering, we're going to add the black pepper to it. Okay, great

There we go. They look good. Okie doke. Cover them up. There we go

That was simple. Very easy. That was easy. That's the way I like to cook. Very easy

Me too, son. We'll see y'all back in a minute. Coming up, y'all

You know, I mean, we don't have to kill it. I'm springing a new dish on Bobby

Oven fried chicken. I don't think I've ever seen an oven fried chicken before

And later, Bobby's twist on a classic dessert. Rice pudding. I don't see any butter

You're right. Y'all, I dressed Gracie this morning to match me

Do you like her blue sweater? I do like her blue sweater. I like how comfortable and confident she looks in front of the camera, too

Oh, listen, she's the sweetest thing. I love me some Gracie. Okay, wash your hands

I am, I am. Okay, Gracie, mama's got to go to work

All right, let's check on this dip. It's been about 25 minutes, so it's just about time now to add the extra little bit of cheese on it

That looks beautiful. The consistency is good. I think we're going to be happy with this

Ooh-wee, buddy. I love the idea of saving a little bit of this cheese for the last

If you wanted to put breadcrumbs on here, if you wanted to add a little bit of crab to this, you could do this so many different ways

Five more minutes, and we're going to have a great spinach dip. So I'm going to share with everybody a recipe for oven-fried chicken

Sounds good to me. We've got the Parmesan going on, y'all. Yes, we have. I need a cup of Parmesan, son

Okay. And I've got me two dishes because this is a... I'm going to break this, all right

You do it any way you want to. All right, I'm going to use two cups of panko right here

Oh, I love fresh parm. And when you get the cup of parm, son, if you would just throw it in with the panko. Okay

And I'm going to add two tablespoons of olive oil. I don't think I've ever seen an oven fried chicken before

Well, you know, some people love fried chicken, but for whatever reasons, you know, they just need to cut back on their fats

Right. So this is a way to enjoy fried chicken without it being fried

I'm going to add a half a teaspoon of salt to this and a half a teaspoon of ground black pepper

And you see, I just worked that two tablespoons of olive oil in that pan coat

And believe it or not, the olive oil is not going to make it wet. Nice full cup of salt

And, okay, great. Right on top? Just toss it in, son. There you go

All right. Now, over here, son, in this bowl, I'm going to need a quarter of a cup of Dijon mustard

Okay. And two tablespoons of water. Okay. And another two tablespoons of olive oil, a little salt, and a little pepper

We're going to dredge our chicken, y'all, first into our wet. Got it

And then into our panko. and then we're going to put it over here on our baking sheet

Water? Uh-huh. And two tablespoons of olive oil. Two tablespoons of olive

Uh-huh. There you go. And this wet is going to just make that pan coat, you know, stick to the chicken

I think I see where we're going now. I like it. Yeah, and I tell you what, if you would get me up like two tablespoons of fresh thyme

Yeah, and just pull it off the stem and just give it a little chop for me, please

Isn't that nice and fresh? It is. This is going to be beautiful

All right, I'm going to get our chicken breast out, and we need to pound these, Bobby, like to a fourth of an inch

Did I get to do that? Yes. Awesome. You can, oh, awesome

Isn't that what Jack says? I get it. Awesome. Awesome. Awesome This is where I wish I had an apron You got an apron Sure I do I going to be pounding chicken

I would love this when it's got ruffles. Uh-oh, perfect. Nothing like a man who's comfortable with who he is

I've got two and a half pounds of boneless chicken breast that we're going to pound out

and I'm going to place it in plastic wrap so it won't get all over me. Okay, there's one

Okie doke. No, it's not a quarter of an inch yet. Oh, we've got to really put a pound into it

Yes. You know, I mean, we don't have to kill it. Here we go

It's going to be almost like a chicken parmesan. Yeah. All right, I've got one ready

It's about like a cup. Throw it in the mustard, son. There we go. Now, let's get the rest of the chicken pounded, baby

so we can bread it and get it in the oven. Doesn't that look delicious

Now, if you were cooking for more folks, then you would just double your ingredients for your wet and your panko

And when I put my chicken into my panko, I'm going to take my hands and kind of

press that panko onto the chicken and then I'm going to give it a little shake

and then onto the pan it's going to make a wonderful crust

and we're going to cook this in a little bit hotter oven must be quick then

we're going to bake it at 400 for about 25 or 30 minutes

so it's not going to take long at all alright so in the oven it goes alrighty

there we go and since we're done with the chicken it's going to be yummy

done with the apron that you set me up with so nicely I did not set you up son

yes you did you asked for an apron and I gave you an apron let's get started on your rice pudding Bobby

it's a really simple rice pudding recipe with dried cherries and it's going to be great

we've got our boiling water underneath and I see you've got some milk out here

right I need for you to please measure out a cup and a half of milk okay I can do that Bobby

And to that pot, I'm going to add one cup of just long grain white rice right into there

And if you would add that, that would be great. Okay. And to that, I'm going to add a cup and a half of water

Okay. So basically right now, we're just making rice. Okay. So normally, if we were using one cup of rice, we would use two cups of liquid

So you've actually got us using? Three. Three. A cup and a half of milk and a cup and a half of water

Okay. Cover that up. So just put the lid on it. There we go

Coming up, y'all, the spinach and artichoke dip is ready. And we're going to see what makes Bobby's rice pudding just a little bit different

Only people that ain't going to be happy is the ones who isn't here. Our friends out there watching

Oh, no, they're going to be happy when they make all this stuff at the house. You ready to roll

Yes. This dip is going to be so thick and hearty that a regular tortilla chip won't do it

You're going to need to go to your store and you can get... Something heartier. Right. You can go just buy pita bread and cut it up and just bake it off and it comes into a really nice, thick, hearty..

Well, actually, I deep fry mine. Well, that's the dip. Yeah. Mmm

Mmm, mmm, mmm, mmm. The fresh spinach is great. God, it's so good in the garlic

Oh, Bobby. Mmm. That is delicious. Mmm, mmm. Mmm, mmm. It's really good

We'll come back to that. Okay, you know what I love? Mmm. I love rice pudding

Okay, well, I think that our rice is ready. We've got one 14-ounce can of sweetened condensed milk

I love this. Me too. That's going to add a lot of flavor to that

Eat it out of the can with a spoon. Very good. Look at this rice, y'all

A couple of tablespoons of heavy cream. Pour it. You got room in there

I don't see any butter. You're right. All right. And now for the good part

The dried cherries. Dried cherries. Yeah, normally I put raisins, y'all, in my rice pudding

And can I chop them a little bit? Of course you can. I'll dump some out here for you

Okay, but you just say put them in their hole. Well, I think so, but, you know, to each his own, so

See, these are bigger than a raisin. Oh, far bigger. Yeah. This is the third measuring cup, so we're going to get two of these

and then we're going to stir them into the rice, and we're going to let that simmer for about 20 minutes, and that's really it

Okay, that sounds wonderful. And the consistency looks really, really good. We're all going to be happy campers in just a short amount of time

The only people that ain't going to be happy is... The ones who isn't here

Our friends out there watching. Oh no they going to be happy when they make all this stuff at the house All right Get all that started Son this is really really good I just think you know it needs butter Well you know whenever we portion it out into bowls we can put a little bit of butter on yours

Yes. Let's see what you think. All right, so we're going to let this simmer for just a few minutes. Okay. And finish up, and let's get to the baby carrots. Okay

All right. I told you that the pepper is in the name of this recipe, and we haven't added any pepper yet

So it's time we're there. Okay. So, Bobby, I don't know how much you've got in mind

Well. But, you know, I'm thinking black pepper shrimp. Or very peppery

Yeah, they're very, very peppery. You know what? In the recipe, we didn't put an amount because this is going to be left completely up to you

If you like a little more pepper, add a little bit more. If you like a little less, add a little less. But like you've always taught me, you can always add more, but you can't take it out

So be careful when you start with that. I'm pulling the chicken out. Ooh, yum

Ooh. See what I was telling y'all how crispy this is going to get

Careful, Todd. Look at that. You and I make a good team, baby. Yes, we do make a good team

We got plates? Yes. Yes, we do. All right, so I'm going to dip us up some carrots

Mama, the chicken is perfect. So how much pepper did you end up using

I used probably a heaping tablespoon, Bobby. And I think that's Lenny, I'd say

Looks good, doesn't it? All right, that does look good. You want a little bit of this dip on your plate, too

or you want to just eat it right out of the dish? You know what? Yeah, I'll eat that right out of the dish, Sonny boy

All right. Oh, those carrots look so good. It all looks great

The black pepper and the brown sugar together. You know, I just like the idea of that

I like it, too. Okey-doke. You know what else I like? What

I like to eat. I like to eat, too. Let's have a bite. Okay

Pass me my knife and my fork. Napkin for you. Thank you

I love you. I love you, too. Good Lord, thank you for this meal

Look at that. I smell the Dijon. Why don't you just quit

You should just quit. Quit why? With all this good food. It's ridiculous

Isn't it yummy? Ah, that's good. I haven't even tried the carrots. They're sweet and hot

Got some spice. But, y'all... I can't get past your chicken. I know

It's a great meal, too. Bobby. Ma'am. This is all delicious, but

I'm ready for rice pudding. All right, well, I'll give you some when we come back. Y'all stick around

Arf, arf. Coming up, I'm gonna see if Bobby will let me put

my twist on his rice pudding recipe. Well, I still say we need butter

All righty. Golly, look how good Oh, y'all. Doesn't it look great

Now, once we added the condensed milk, y'all, we let this simmer for about 20 minutes

You know, we came in and added the cream, the condensed milk, and I chopped those dried cherries

All right, so now what are you doing now, son? But it's not done. A little orange zest. Okay, are we going to mix that in or sprinkle it on top

We are going to mix it in. The only two things missing now are a little bit of vanilla extract. Okay. So we're going to use two tablespoons

Boy, howdy, Bobby. You'll learn all kinds of stuff. Two tablespoons. Wow

And the zest of about a half orange. So, let's see if we can put it in here

Well, I have to tell y'all, I tasted it. And you liked it before

You know, it's just hard to believe we could improve on this stuff. And when we get it set up in our glasses over there, we're going to put a little bit of nutmeg

Oh, Bobby, that orange is smelling phenomenal. Right in there. Yeah, just stir that in

Let me please. Yes. Yes. If you would. I so will. Looking good, smelling good

Why don't we go ahead and turn this off? Okay. Because I think it's ready

Okay, yeah. And we can cup it up. And when we do, we'll put a little bit of nutmeg on top, and I think we won't need anything else

Well, I still say we need butter. Oh, voila. Oh, yay. Well, listen, I won't put it in the whole dish

I'll just put it in mine. Okay. You ready? Is that enough

Yes, that's enough. It kind of looks like oatmeal, doesn't it? It does

The consistency is sort of the same to me. Just a little bit of a bag

Oh, and I see that orange zest. And you could garnish this, y'all, with some whipped cream, a little mint, a few more cherries

Yeah. Or you could just garnish it with, like, your lips. Oh, Bobby

Is it insane? Man. You tell me. It's insane. And it's easy

The butter, son. You missed it without... Mm-hmm. Look, look. Orange zest, no extract

Not bad. Mm. Heavy cream. The butter. Well, how about it, y'all

Best dishes and love to y'all from us. I'll see you next time

Ha, ha, ha.