Family Tree

Today, y'all, I've got a special treat

Jamie Dean's in the driver's seat, y'all. And he's picking his favorite recipes from our family tree

I love it. I love it. First, Jamie's fixing his hearty Southwestern avocado and black bean salad

This is beautiful, y'all. Look how pretty. And then we've got a mouth-watering balsamic glazed London brawl

Man, that smells so good. Served up with scrumptious sweet potato wedges

and a side of my niece, Parry's bacon creamed spinach. And dessert, y'all, is one of our Little Jack's favorites

And big kids, too. I know your husband would get behind this. Strawberry banana ice pops

You know, I have a lot of happy days. But today is an even happier day, because Jamie's in here with me preparing some of his favorite recipes for y'all

Yep. So tell them what's up, son. This is the Southwestern avocado and black bean salad

You know, Mama, salad is one of my favorite foods. I know, I know y'all love salad

And I love the Southwestern aspect of this. Mama, this is the simplest, tastiest salad that you can have, and it takes two minutes

So if you want to help me get started, Mom, just eyeball a quarter cup of that extra virgin olive oil

Well, you know, I see that you've got my favorite ingredient up here, and that's an avocado

Yep, I've got some avocados in here. You can't go wrong. And we're going to need..

All right, about a fourth of a cup, you say? Yes, ma'am. And a couple of shakes of hot sauce

And to that, I'm going to add a half a cup of breast chopped cilantro. If you didn't like cilantro, though, you could certainly leave that out

You could leave it out. I mean, some people like it and some people love it. I've grown to love it over the years

The two tablespoons of lime juice that we put in here kind of cuts that flavor a little bit

And it just gives it an earthy, south-of-the-border flavor. Yeah. I'm going to get the base of the salad put together real quick

Where did the little juice? Oh, I can do it right here, can I? Yeah, sure. Okay

I'm going to do some running. Your limes. This may be the first time that my mama corrects me on the show

What? What are you talking about? because how many times did you chase me out of the kitchen

for cutting lettuce instead of tearing it? Lots. A lot. She didn't want me to bruise it, but it sure is quicker to cut it

It is. So I've got a head of romaine. I'm not as as I used to be. I've mellowed with age, Jamie

I've got a cup of cherry tomatoes that I'm going to just cut in half here

In the winter months, y'all, I turn to cherry tomatoes because they just, they have a better flavor than the regular tomatoes do

This is a juicy lime, Jamie, because you didn't want about... About two tablespoons

Okay. Do you want me to put it in the oil in the cilantro? Yes, ma'am

Do you want me to start cutting the avocados for you? Yes, ma'am. You can do that

Slowing down in your... I know. In your seniority? Now, don't mess that up, because we want to cube this and leave it chunky

I have slowed down. Boy, howdy, I used to be fast, so

Mm. Mm-mm, mm-mm, mm-mm. You know what's hard for me to believe

What? You were my age when we started our business. Doesn't that sound incredible

Isn't that weird? Yep. I thought I was old. I thought you were, too

That's going to be beautiful. Oh, it's looking great already, son

Okay, Mom. Let's put some of our other stuff up in here. Okay. We've got some fresh kernel corn that we've thawed out

So you've got fresh frozen then? Fresh frozen, yes, ma'am. If you would, put two cups right over here

Okey-doke. We're going to toss all this, but trying to make stuff look pretty is a hard habit

This is beautiful, y'all. Look how pretty. And I love the fact that you're just using the heart of the romaine

Just enough on the outside to give it some deep green color. This is going to be delicious. Now we got, this is two cans of black beans that we've drained and rinsed off

And rinsed them because, you know, they got a little. Yeah, they can get kind of sticky

That's a lot of black beans, but that's what makes it such a hearty filling salad

Yeah, this can be a one meal salad because you've got your protein from the black beans

and you've got your cheese group, you've got your vegetable group. If we throw a stick of butter in there, it would be the whole Dean Family Food Pyramid just about

Yes, it would. And we've also got kind of staying with that southwestern flavor

We're going to put some pepper jack cheese up in here. So, Mom, if you want to, let's cube up some of that cheese

How much of this cheese are we supposed to use, Sonny Boy? As much as we want to

I want to chunk up about a cup. Okay This is probably very close to a cup Now would Jack eat this son He would He loves beans and corn and tomatoes and avocados

He's warming up the lettuce. Oh, that's one piece too many. That's perfect

Okay, now let's dress it, Mama. Mmm. If it's all right, I'm going to put just a little cracked black pepper on that

It just looks so deserving of black pepper. And I'm going to just salt it a little for you

That looks really, really delicious, Jamie. Yeah, it's important, y'all. Don't feel like you have to turn this to death

We don't want to kill it. We're just going to toss it enough so that the dressing coats. All right, well, why don't you just toss some on your mama's plate

And don't be stingy with the avocado. Mm. Ooh, yay. Great goodness

Mm. I find that's fabulous. Mm-hmm. Super simple, too, y'all. You can believe this

Just fabulous. Mm. Mm. I love it. Coming up, more fabulous family tree recipes, y'all

You must have stole this recipe from me. Jamie's Balsamic Glaze London Brawl

Plus, we've got two of the perfect sides. Yum. yum. And later

a guilt-free dessert. Isn't that yummy? Mm-hmm. I love it when Jamie's able to

come over and get in the kitchen with me. I love doing it with you. Oh, gosh. I'm so

happy. Now, all these recipes that we're doing here in the kitchen today

are some of our family's favorites. Now, we're fixing baked sweet potato

wedges. The biggest thing is time in the kitchen to prepare a healthy

meal for your family. And when it's dinner time for Jack, it's dinner time. So I don't have time to

cook like I used to. It has to be on the table when he wants it on the table. I hear

you. Our little Jack y'all is doing wonderful. And he's getting a mind of his own

I love it. I love it. I told Jamie, I said, you just

wait until that little boy starts thinking on his own. And the date

When that happens, he'll be pulling shifts at the restaurant. Let me get, I'm going to put one stick and a quarter of butter here

Okay. We're sticking with the traditional southern flavors of the sweet potato

which is butter and cinnamon. All right, so put me to work

Anything you want me to put in here? To that, let's add one and a half teaspoons of cinnamon

Okie doke. And all we're going to do with these, y'all, I scrubbed them clean and I peeled them

and I'm going to cut them into wedges. And we're going to throw this in this pot

We're going to glaze them real quick. And then we're going to bake them off. That's all I do. What's the brown sugar for, son

That's coming up. That's going to be for our London broil. I love London broil

And, you know, I don't cook that very often. Well, we're going to broil it today

You know, a lot of people in their kitchens are kind of, you hear broil and people are afraid to do a broil

And it's a great way to do a bigger piece of meat and get a good flavor out of it. It's very quick

All of these are. And see, now, this is tightening up just a little bit

This is going to be the syrup for our potatoes. Sweet potatoes are one of the best carbs that you can have

So good for you, and kids love them, and it's got a really good flavor, especially with all this butter

All right, now, son, do you want me to start seasoning your London brawl

If you want to, that won't take but two seconds, and I'm going to put these on our baking sheet and do a little salt and pepper

And we're going to bake these at 400 degrees for about 25 minutes until they're soft

And I'm using a nice kosher salt on this. I just prefer the kosher

I love the big grains, and, you know, I like to rub it into my meat

Don't be afraid to rub it in, especially with this that we're going to... I'm going to brush a really flavorful glaze on top of that

Those look delicious. Aren't they beautiful? All right. Okay, you can turn that off

I'm going to pop these in the oven. Wait, wait, wait. Why don't I drizzle that butter over them? Okay

Can I do that? Sure. Because, look, that's some good stuff in there, son

I say let's not miss it. That would be nice. Uh-huh. Sweet potato sticks

Yum, yum. And that smells so delicious with that cinnamon. Now, I'm going to wash my hands real quick, like

because I've been rubbing all over that London brawl. Come on, Mom, I'm going to put these in at 400, okay? Okay

They're going to cook for about 25 minutes or until they're tender to the touch

The sauce that we're going to do for this is real simple. Balsamic is one of my favorite flavors that I'm cooking with right now

I love balsamic too. I got a third of a cup of this balsamic. I'm going to add a bay leaf and I'm just going to crush this

I'm not going to cut this garlic up because I'm going to pull this out before we brush it all under our little bowl

so I'm just going to crush it. Crush it. If you want to, Mama, why don't you measure up the brown sugar

Okay, now how much brown sugar, son? One tablespoon of brown sugar

Okay that So you just gonna let that thicken up just a wee little bit Mm I want the flavor of the garlic and the bay leaf and the brown sugar to get in with that tartness that crisp taste of the balsamic

Is that going on the meat? We're gonna brush it on that London broil, and then we're gonna, we're gonna broil it

It depends on what temperature you like your meat, but for a three to four pound London broil like we're using here today, it'll probably go, I like mine medium, and you like yours a little less, so I'd say we'll probably go

I like that medium range. Yeah, it'll probably take you about 15 minutes, maybe seven minutes on each side

You're going to want to flip it so you can get a char on both sides. All right, whereabouts should we set our broiler

I've got it on the top rack. You do? Mm-hmm. Okay, so we're going to have to watch it close

Oh, that is so good. You can turn that off now, Mom. I'm happy with this

Okay. I'm going to remove the garlic and the bay leaf. Uh-huh. Okay, well, let's get it brushed

Sounds great. Okay. Man, that smells so good. It does smell delicious

Mm-hmm. Mm-hmm. Mm-hmm. All right, now we're going to do the other side

What we'll do, you see we've got some that's washed over a little bit. Oh, gosh, it's strong

Just trying to pick him up. Yeah. Mm-hmm. Yeah, that already is looking caramelized

Mm-hmm. Okay, this is looking fabulous, Mom. Let's put this on our cheap pan that I've got lined with tinfoil back here

Do this with your tinfoil. That'll save you a lot of trouble trying to scrape this balsamic glaze off of the pan

Yeah, because it's going to stick. Now that is going to be awesome

That looks delicious, and I'm just going to take my hands. Don't be afraid to touch your meat

I'm going to just take my hands and rub that in and around

I'm going to cut it right. That's going to be my piece right here on the end. That's your piece

Okay, I'll take the other hand. Okay. We're going to pop this in the oven, y'all. I'm going to broil it

I'm going to, like I said, seven minutes on each side. Sounds good. Jamie Dean's in the driver's seat, y'all

Taking Miss Daisy for a ride. Up next, we're cooking the tastiest cream spinach you'll ever eat

It's just good, good, good. And later, a treat for the kid in all of us

I can't hardly wait. I can't hardly wait either. Welcome back, y'all

Welcome back, y'all. What is it? This is the kitchen that has everything

Mom has glasses that you put on, so onions. You're not on the set of Mighty Mouse

Is it a bird? Is it a plane? Oh, no, it's Jamie

Those didn't help your son. Mom, you know how many onions I've cut without special-made glasses

All right, y'all, we're going to do a wonderful cream spinach here. another one of my favorite vegetables

I've fried up three strips of bacon, nice and crisp, and I'm gonna keep that bacon

the fat from the bacon, in that pan. Jamie is mincing us up a half of a yellow onion

That's about a half a cup, y'all. And I'm gonna, now that this has cooled off a little bit

I'm just gonna mince this bacon up because I'm gonna throw it back into our spinach

We've got the potatoes that are ready to come out of the oven. We've got our London brawl in the oven

This, y'all, is the very ground floor of so many of our favorite recipes

and that's a little bit of bacon renderings with a fresh onion

And then we're going to add some heavy cream. We use a lot of the fat that we render from our bacon, y'all

Mmm, smelling good. I want to cook these down. I don't want them to be super crunchy, so I've got them down pretty good if you want to add your spinach

So we've got... The dogs are hungry. We've got a 12-ounce bag of fresh baby spinach leaves

This is the size that Brooke and I and Jack will go through a whole bag in one meal

Well, it really wilts down quickly. Do we need to add a little butter

You know what, Mama? It's your house and your show. if you want to throw some butter in here, but I'm fixing to put a quarter

or a cup of heavy cream on top of it. Okay, well, I'm just going to put a little butter

because, oh, that wasn't a whole bunch of... Y'all can tell this is my cousin Kari's recipe

and not moms are there to put butter in from the get. This looks beautiful

I'm going to add our quarter cup of heavy cream. Okay. Well, while you're finishing those up

I'm going to get out our potatoes, Jamie. honey. Okay, well, I'm gonna pull our London Broil out, too. That oven feels good and warm

I'm kind of chilly this morning. Look at these. Look at those beautiful potatoes, y'all

Gorgeous. Put them right there, Mama. Let's get ready to eat. Okay. I'm so ready. Y'all

be sure, now, a good tip when you're doing anything, when you're broiling it in your oven, is make sure and leave the oven door cracked, because this is super high temperature

and the meat so close to the top that you want to be able to keep an eye on it It will on you in a minute Jamie did you add a little salt and pepper to this

No, ma'am, I did not. All right, well, I'm going to add a little salt and a little pepper

Look at that beautiful piece of meat. Oh! And you'll always want to remember, y'all

when you're cooking London Brawl, you'll want to slice it on the bias

otherwise this can be a chewy piece of meat. I'm gonna dump this spinach out. Okay

Just put it in that bowl right there. And I'm gonna take our bacon

and I'm just gonna put that on top of our spinach. It looks great

Now if you'd slice up our London brawl. Did our London brawl get a little overcooked, son

No, a little overcooked, but today is not the dog's lucky day

I think we're gonna soldier through it. Looks good, though, son. Did I cut enough

Looks good. Well, you cut enough for me. I love the darkness that that brown sugar gave the meat

And it's that deep base of the balsamic vinegar, too. Beautiful, son

Just beautiful. Gorgeous. And so simple, too. Mm. Well, come on over and have a seat, son

Oh, goodness. Looks delicious. Sweet potatoes are perfect. Are they? Love, love, love a sweet potato, Jamie

It's not that overdone. Sorry, Bodine. Right here. Delicious, son. The fish is awesome

Mmm. Coming up, we've got one more Dean favorite, a delicious frozen treat

How's that taste? So good. We've been talking about the family tree

haven't we, Jamie? Family tree, Mama. Family tree. Recipes that have been handed down to us

and then we hand them down to the next generation. Yep. I can't believe that I am now the matriarch generation

It seems like yesterday I was... Is that a fancy word for the old lady

Yes. I'm just kidding. Well, this recipe is just perfect. The little ones in your family, Jack loves these

because it's got his favorite stuff in it, strawberries. And big kids, too

I know your husband would get behind this. And we're going to start to make this, son

We're just going to use one, I think it's like three and a quarter ounces, of instant pudding

And this is a banana cream flavor. Yep. We're going to put in one and three quarters cup of milk and just one tablespoon of sugar

God, that pudding smells so good. Doesn't it smell good? Yes. All right

Now, we're going to put in two cups of fresh strawberries. and we're just going to slice these up

And they don't have to be perfect. How many of these do we need

Just one tablespoon of sugar. All right, so we're going to put in our two cups of fresh strawberries

and just smooth that out, son. Now we're going to pour this into our little popsicle

containers. You know, when we were kids, we used to do them in the ice cube trays with toothpicks

How's that taste? It's so good. It smells awesome. That is so good. That banana pudding

just gives it a great flavor. Now, we're going to let these freeze for about three hours, y'all

Three or four hours. All right. Beautiful. Beautiful, Jamie. All right, so let's stick these in the freezer

Oh, look at them. I can't hardly wait. I can't hardly wait either

Now, if they're frozen real hard, y'all, you can run these under warm water

Mm. Isn't that yummy? Mm-hmm. Mm. It really is so good. Perfect to pass down the family tree to

Jack loves them. Mm-hmm. Gosh, I've had a good time with you today, son

Thank you for having me, Mama. I love you. Thanks for having me on. I was just kidding about the old lady part

No, you weren't. But you know what? One day, you're going to be the patriarch of the family

Uh-oh. Well, it's time to go. Okay. Best dishes in love, y'all

From our family tree to yours. Y'all take it easy