Up next in 10
2 Kid-Friendly Recipes - Chef Jenna Kinard joins Paula to make a breakfast casserole with tater tots and a decadent deep fried peanut butter and jelly sandwich. Positively Paula, Season 2, Episode 1.
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00:00 Intro
0:56 "Good" Breakfast Casserole Recipe: https://www.positivelypaula.tv/s2ep01
11:19 Peanut Butter & Jealous Recipe: https://www.positivelypaula.tv/s2ep01
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For more episodes of Positively Paula, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFW4fceMhkzsIfer9SGChS6
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#pauladeen #positivelypaula
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0:20
- Y'all are not gonna believe the guest that I've got
0:23
in the kitchen with me today.
0:25
Not only is she young and beautiful,
0:27
she's also smart, and she can cook, y'all.
0:30
Like I said, you're not gonna believe her story.
0:32
So I'm so happy that you're here with me today.
0:35
Her name is Jenna Kinard,
0:38
and she is an executive chef.
0:40
- In Fort Worth. - In Fort Worth, Texas.
0:43
Jenna's doing the cooking today, y'all,
0:45
so I'm really looking forward to the dish that she's gonna be
0:50
preparing for us.
0:52
I heard a little bit about it, but what is it?
0:55
- Something-- it was actually one of
0:57
the first dishes I ever created, and--
0:59
- Really? - Really, and I'm--
1:00
I'm really obsessed with the savory-meet-sweet
1:04
side of things, and so-- - Love it.
1:05
- That's what I'm doing for you today.
1:07
- Good, well, if I can help you,
1:09
just let me know.
1:11
- Absolutely.
1:12
Right now, I've got some sweet potato tots
1:14
that are working in the oven.
1:15
What I'm gonna do is, I'm gonna actually cook up
1:18
some of this sweet Italian sausage.
1:19
- Uh-huh.
1:21
- Gonna cook some bacon and crumble that up too--
1:24
- Okay. - Once that's finished...
1:26
- Okay. - Cookin'.
1:27
- Well, I can help you out with the bacon
1:30
if you don't want to fool with--
1:32
- Could you help me out with that?
1:33
- Yeah. - That would be great.
1:35
- Look how I cook it.
1:38
In my deep fryer. - Oh, you are not.
1:40
- I mean, I can have breakfast made
1:42
for 20 people in just a second!
1:46
- I love it! I love it!
1:48
- I am not kidding.
1:49
- Right in the deep fryer!
1:50
[laughter]
1:52
- And you can see Gus-- Gus smells the meat already.
1:56
- He's ready. - So.
1:58
He's gonna hang in here with us
2:00
and just hope we drop something, Jenna.
2:02
- [laughs]
2:04
- And here comes Max.
2:06
- There he is. - Good morning.
2:08
So, have you got a name for this dish, Jenna?
2:11
Other than "good"?
2:12
- You know what, why don't we just call it good.
2:14
I don't have a name for it.
2:15
- You don't?
2:17
- I think good's the perfect name for it.
2:18
- Yeah, good.
2:19
We'll call it good.
2:22
Look at that.
2:24
- Oh, my gosh. It's perfect.
2:26
- I'm gonna just-- - Oh, that is... Paula...
2:28
- Look at that. Look at that!
2:30
♪ ♪
2:32
- So now I'm just gonna throw in some onion
2:36
and get that caramelizing in there.
2:38
- Okay. - With the fat of the sausage.
2:40
It's gonna be so good.
2:41
- Yes. It is gonna be so good.
2:43
What kind of onions do you use in Texas?
2:46
- You know, I usually just go for the yellow onion.
2:49
- Me too.
2:51
- Tell me about these that y'all have here, though.
2:54
- Well, now, Vidalia onions grow right down the road
2:58
in Vidalia, Georgia,
3:00
and, you know, it's said that they can't produce
3:03
a Vidalia anywhere but there in that soil.
3:07
And it's the kind of onion you can go out in the field,
3:10
peel, and eat it right then.
3:11
- Really?
3:13
- So wonderfully sweet and aromatic
3:16
and just, like, delicious.
3:18
There's nothing better than a mayonnaise and onion sandwich.
3:21
On good fresh white bread
3:22
that sticks to the roof of your mouth.
3:24
You know what I'm talking about? - I've never had one of those.
3:25
- Oh-ho-ho.
3:27
- Sounds so good. - It's so good.
3:29
- And I'm getting ready-- my butter and cream cheese
3:32
is almost melted all the way down.
3:33
- Oh, my gosh.
3:34
What an easy way to make an alfredo.
3:37
- You just throw it in there, and now I'm about to throw in
3:39
my parmesan cheese. - Uh-huh.
3:41
So you don't have to worry about this breaking or anything.
3:44
- No, you just toss it all in here,
3:47
and... you know, put it on a low simmer
3:51
and just let it work its magic. - Wow.
3:56
[food sizzling]
3:58
All right, Jenna.
3:59
I love to see a cook with a utensil in this hand,
4:01
a utensil in this hand.
4:03
- It's all the dance. - And you're just going at it!
4:06
- That's how you work that magic in there.
4:08
- All you have to do is add your milk, right?
4:09
- That's right. Milk.
4:11
- And if you want to beat while I pour, I'll--
4:13
- That's perfect. Perfect.
4:16
- Try not to make a mess.
4:17
Do you want all-- ooh, making a mess!
4:19
- [laughs]
4:21
Just a little out of time there,
4:22
and that's, yeah, here we go, it's looking good.
4:24
- Want the whole thing? - Yes, ma'am.
4:26
Get all that in here.
4:28
Heat it on up. Look at that.
4:30
It's just turning into this creamy, delicious--
4:32
- That's got a pouring spout,
4:33
but it didn't pour too good, did it?
4:35
♪ ♪
4:40
- I actually developed an eating disorder.
4:42
It ended up consuming my life, though,
4:45
and... I remember one night not being able to sleep
4:49
and making my way downstairs, turning on the TV,
4:54
and Paula always had a special that played overnight,
4:58
and watching her kind of changed everything for me.
5:04
One day, I decided, you know, I was sick and tired
5:07
of being sick and tired, I had had enough,
5:09
and I was going to get better.
5:13
I was going to get healthy.
5:15
And it was the hardest thing I think I had ever had to do,
5:20
but I believe that God placed Paula in my life
5:24
as that beacon of hope for me.
5:26
I'm very grateful for her and so glad to be here.
5:31
I so hope y'all are enjoying the show.
5:34
And if you do.
5:35
Be sure to click like, subscribe and
5:38
notification bell so you'll never miss a video.
5:42
And we'll be right back after the break.
5:47
- In case y'all have just found us,
5:48
it's me, Paula, on "Positively Paula,"
5:51
and I've got the cutest girl
5:52
in the kitchen with me today, y'all.
5:53
Her name is Jenna Kinard.
5:56
She is making us a dish, y'all.
5:58
She just made an alfredo sauce,
6:00
and she has browned some sweet Italian sausage.
6:03
- Mm-hmm.
6:04
- These sweet potato tots just came out of the oven.
6:06
They're piping hot.
6:07
I fried her some bacon.
6:09
- Mm-hmm. - In the deep fryer.
6:11
She saves this recipe for family and friends
6:14
and people she loves a lot.
6:17
- I do.
6:18
- So I can't thank her enough
6:19
for sharing this recipe
6:20
with me and my friends today.
6:23
- I cannot wait for you to try it--
6:25
- I can't wait. - And we're actually--
6:26
- Uh-huh? - We're almost done here.
6:27
- Okay, well, good.
6:29
I'm ready to eat.
6:30
- I'm just gonna take this bacon that you deep fried,
6:33
and I'm gonna crumble it. - Look, look.
6:35
See, it's, like, crispy through and through.
6:37
It's so easy to crumble or... yes.
6:39
- Mmm. - Yes.
6:42
Don't you love bacon?
6:44
- How good is that? - Thank you.
6:45
Whoa, you don't want to let go of it, do you?
6:48
- It's too good! - [laughs]
6:49
- That's too good, this good.
6:52
It's an art form.
6:53
- I was wondering why those eggs were out.
6:54
- Oh, 'cause I'm about to get 'em going over here.
6:56
- Mmm, mmm.
6:59
- And I just like to-- - Whoa.
7:00
- Put-- - So this is a good brunch dish.
7:02
- Oh, it is. It is.
7:04
And I love-- you know what,
7:06
breakfast, brunch, they're my two favorite--
7:09
- Really? - Meals of the day.
7:11
Yes, I just love some good eggs.
7:14
- And I'm gonna give you-- [dog barks]
7:17
What is it?
7:19
Who's here?
7:21
They act like we've got company. All right.
7:24
I'm gonna give you my grandmother's spatula.
7:27
- Oh. - To flip your eggs with.
7:30
Jenna, what does that say?
7:34
Both: L-E-Y-S-E.
7:36
- 1945.
7:38
- Yes. Two years.
7:39
This was made two years before I was born.
7:41
- Oh, goodness.
7:42
- And this is the spatula
7:43
that Grandma used in her restaurant.
7:45
- Paula.
7:47
- If there was a fire, I would grab this.
7:49
- Oh, my gosh.
7:50
What an absolute honor. Thank you.
7:53
I almost feel like this is-- I can knight someone.
7:56
- That-- yes, that...
7:59
I get to think about my grandmother every day
8:03
in her kitchen pulling those great big hams
8:06
out of the oven, and she had a cook
8:08
that worked with her, his name was Sam.
8:10
- Mm.
8:11
- And between the two of them,
8:13
they were these most fabulous Southern cooks.
8:16
In the kitchen, a great place to...
8:20
♪ ♪
8:22
To make memories.
8:24
- It really is. - And look back on memories.
8:27
- These are a little ugly.
8:29
- No, they're not ugly! - [laughs]
8:31
- I love 'em. They look like a homemade egg.
8:34
- I'm gonna go ahead and top this
8:36
with this creamy alfredo sauce now, okay?
8:38
- Mmm, mmm!
8:39
- I'm just gonna drizzle it-- - Look at that, would you?
8:43
- Let those tater tots just kind of absorb that creamy goodness.
8:48
- Yes.
8:50
- And I cooked your eggs how you like 'em, Paula,
8:53
where we don't have any runny white yolk.
8:56
- Oh, yeah, you may.
8:57
- Just gonna put those right there.
8:58
- Yeah, you still got some run, girl.
9:00
- [laughs]
9:02
- Look, Michael would love that.
9:05
- Yeah, look at that runny yolk in there.
9:08
- Yes. - Ooh!
9:09
The best. - Yes.
9:11
You dip it the way you like it.
9:13
- Okay. Look at that.
9:16
- That heat from all that stuff
9:18
will cook those egg whites too.
9:19
- Yes.
9:21
- You see I'm worried about 'em.
9:23
- Here, I'll go ahead and-- - Okay.
9:25
Oh, my gosh, Jenna.
9:28
You know, it's one of those dishes...
9:31
It may not be the most beautiful--
9:33
- No, but-- - To look at.
9:35
But I can just imagine how wonderful this is.
9:40
- Blow on it. It's pretty hot.
9:42
- This is a wonderful brunch dish.
9:44
- It is.
9:45
♪ ♪
9:47
- ♪ Hey! ♪
9:48
♪ ♪
9:50
- [chuckles]
9:56
Those sweet potato tots. - Mm-hmm.
9:58
Isn't it amazing? - Yum.
10:00
- That sweetness with the salty.
10:03
The bacon and... sausage, it just...
10:06
- Look, I'm gonna... I'm gonna bust into my yolk.
10:10
Perfect cooked egg.
10:13
Okay, Gus, you've been such a good boy.
10:15
- He has been.
10:16
Oh. So patient. - Mmm.
10:19
Oh, gosh. Look at that, y'all.
10:23
The sweet potatoes and the alfredo sauce.
10:26
So good, Jenna.
10:28
- I'm so glad you like it, Paula.
10:29
- Oh, it's so delicious.
10:31
So, we have time for another dish, don't we?
10:34
Have you got something up your sleeve?
10:36
- Oh, I do.
10:37
- Don't leave us. - You're gonna just die.
10:38
- Don't leave us. - [laughs]
10:41
If you thought this was good, you're in for a real treat.
10:47
I hope y'all are enjoying the show
10:49
and I want to hear from you.
10:51
Tell me what recipes or videos you'd like to see me
10:54
make by just leaving a short comment below.
10:58
Now, let's get back to the show, y'all.
11:02
- Hey, y'all, welcome back to the kitchen.
11:03
I'm in here with this cute little Jenna,
11:04
and she just fixed us the most delicious dish,
11:10
so it's called Good, Y'all.
11:12
- Good, Y'all. [laughter]
11:14
- We came up with that name. Isn't that ingenious?
11:17
Good, Y'all.
11:18
Well, she's got something else coming up good,
11:20
and you named this...
11:22
- This I named PB & Jealous.
11:25
- PB & Jealous. - I'm telling you what.
11:28
This is-- - Is it good?
11:30
- Oh, you're gonna want to die. - And this is our dessert--
11:32
Oh, I don't want to die, honey.
11:33
- No. - I got a lot of work to do.
11:35
- We both do, I think.
11:37
- Well, you got potato chips-- - Okay.
11:39
- And Corn Flakes. - I do.
11:40
- Sugar Frosted Flakes.
11:42
- And we're gonna crush these up, okay?
11:44
Because this is what our peanut butter and jelly
11:47
is gonna get dipped into. - Uh-huh.
11:49
- After it soaks up some French toast batter.
11:52
- Okay.
11:54
- And then it's gonna go in the deep fryer.
11:56
- Oh, shut up. [laughs]
11:58
- I told you.
12:01
- So, what is it, basically?
12:04
- Well... - French toast or...
12:06
- Well, no, it's like I'm making here
12:09
just a classic peanut butter and jelly sandwich, right?
12:12
- Oh, okay, okay, so it's like a Monte Cristo.
12:14
- Well, I mean... kind of like a Monte Cristo PB&J.
12:19
- I've got some thicker peanut butter if you want it.
12:22
That looks mighty juicy.
12:24
The thicker peanut butter's gonna work better for you.
12:25
- Yes. A lot better.
12:27
- Yeah, 'cause we don't want it melting before--
12:29
- No. - [laughs]
12:30
- So now I'm gonna do a strawberry preserves.
12:33
- Okay.
12:34
- You can use whatever, but strawberry's just--
12:36
- Yeah. Any kind of preserves. - So good.
12:38
- Strawberry is my grandson Jack's favorite.
12:42
- Oh, is it? I love this one.
12:44
This is a really nice quality. - Yes.
12:46
- You really got those strawberry bits in there.
12:48
- Yeah. - It looks very fresh.
12:50
- That's really preserves.
12:51
It's definitely not a jelly.
12:55
Yum.
12:56
And this is dessert, now?
12:59
This is our dessert that you're making.
13:00
- Well, it could be brunch too, but...
13:01
- I want some daggum peanut butter and jelly.
13:04
- Oh, I'm telling you what.
13:05
So here's what we're gonna do.
13:07
We're gonna just-- why don't we just...
13:09
- Mm-hmm.
13:10
- Kind of double-layer this thing.
13:12
- Yes, uh-huh, why don't we?
13:13
- And do a little combination of both
13:15
on this piece right here in the middle.
13:17
- No... are you kidding me?
13:20
- Let's just go for it.
13:22
So, yeah, we're gonna do a triple decker times two.
13:25
- Okay.
13:26
- On these Peanut Butter & Jealous.
13:28
- Okay.
13:29
Peanut Butter & Jealous, y'all.
13:31
Are you jealous 'cause you're not here
13:33
and Jenna's not cooking for you?
13:34
- [laughs]
13:36
- I'll tell y'all what, I'm a happy girl.
13:38
This is looking, like, crazy.
13:40
- Okay, so over here, I'm just gonna start whipping up
13:43
a real-- - That's heavy cream, wasn't it?
13:45
- Get me some eggs in here. - Yeah.
13:47
- Maybe four eggs in with about,
13:49
it's probably a cup and a half of heavy cream.
13:52
- Yeah, yeah. - Gonna whisk that up.
13:54
Okay, and... I'm gonna do--
13:58
- Uh-oh. - There goes my whisk!
14:00
That's all right.
14:01
- Here, I can get you a longer one.
14:04
- So I'm gonna do a little bit of cinnamon.
14:06
Maybe about-- - Yeah.
14:07
- Fourth a teaspoon in there.
14:10
- All right, there you go. That one won't fall down.
14:12
- Oh, perfect. Perfect.
14:15
Yeah, I'm gonna get that in there
14:17
and do about a quarter of a teaspoon
14:20
of freshly grated nutmeg, 'cause I just...
14:21
I just... love nutmeg.
14:23
- I love fresh nutmeg, don't you?
14:26
- That smell too. - Mm-hmm.
14:28
Ooh, I can just...
14:29
the smell's all over here, Jenna.
14:31
- And I'll tell you what.
14:33
I'm not gonna tell you how much vanilla
14:35
to put in this
14:36
because my mother always taught me
14:39
you can never have enough vanilla.
14:41
- That was $2 right there, y'all.
14:43
[laughter]
14:45
- I like to just kick up my French toast
14:48
with a little bit of orange zest.
14:50
It brightens up those flavors, doesn't it,
14:52
and just makes it just a little brighter.
14:55
- Yes. - A little more delicious.
14:57
- Yes. - That fresh--
14:58
- Oh, gosh, and it smells so good, doesn't it?
15:01
- And with the nutmeg... - This is so healthy.
15:03
- [gasps, laughs] - Right?
15:05
What is that? Corn starch?
15:07
- A little corn starch, and that's just gonna kind of
15:09
bind it together, make it real crispy
15:11
when it goes into that,
15:12
and I'm just soaking this Texas toast is--
15:15
- Yes, I love Texas toast. - Are you ready?
15:18
- I'm ready. - Okay.
15:19
So we're just gonna lather that up in there.
15:21
If you could lather that up for me,
15:22
and I'm gonna dip this next one.
15:24
Get it nice and coated in there.
15:26
Look at that. You're doing great.
15:28
You want to really get it packed on there.
15:31
- Yeah. So you want me to press it?
15:32
- Oh, yeah.
15:33
- This is sinful. - [laughs]
15:36
- [laughs]
15:38
This might be another one of those once-in-a-lifetimes.
15:42
- Now, are we ready for the next step?
15:46
- [laughs] I don't know, what is it?
15:49
- We're gonna take these over-- - Oh!
15:52
We got to cut, y'all.
15:53
- Oh! - We'll be right back.
15:55
I think you're fixing to say something illegal.
15:57
- Oh, I think you might be right.
15:59
- We'll be back in a second. [laughs]
16:03
I so hope y'all are enjoying the show.
16:05
And if you do.
16:07
Be sure to click like, subscribe and
16:10
notification bell so you'll never miss a video.
16:14
And we'll be right back after the break.
16:24
[laughter]
16:26
Now, how do you cut that, Jenna?
16:28
Or do you serve it...
16:30
- You know, you gotta kind of just approach it
16:33
with a little aggression. - Yes.
16:36
Tell me you couldn't eat that whole thing.
16:37
- Oh, I can eat that whole thing.
16:39
- No. - Oh, easy.
16:40
Easy, Paula.
16:42
- Ooh, I'm proud of you, girl. - Wait until you have a bite.
16:44
- I'm so proud of you.
16:46
- [laughs]
16:48
- Oh, my gosh.
16:50
Like I said, I truly think, y'all,
16:52
this is a once-in-a-lifetime serving of this too.
16:56
That is incredible-lookin'.
16:58
Where in the world did you come up
17:00
with something like that, Jenna?
17:02
- Paula, do you really want to know the truth?
17:04
- Yeah.
17:05
- Do you remember that episode
17:07
that you did with your friend Kim?
17:09
Was it Kim? - Uh-huh.
17:10
- Where you did the donut sandwich?
17:13
Do you remember that? - I did a donut cheeseburger.
17:15
- You did. And you know what?
17:17
- And I got persecuted. [laughs]
17:20
People said I was trying to kill 'em.
17:22
- Well, that's what inspired this right here.
17:24
- No. - It did.
17:26
- No, you were watching the show that day?
17:28
- I was, and I thought to myself,
17:30
I'm gonna make something that insane.
17:33
- Oh, my gosh.
17:34
- And just the look on your face you just--
17:35
you were so proud of it, it looked so good.
17:38
And that's exactly what--
17:40
- That cheeseburger on that Krispy Kreme
17:42
was so good.
17:43
You said something a while ago, and I thought,
17:45
oh, my gosh, that's...
17:48
you know, that you don't take food
17:49
real serious, you know, you have fun with it.
17:51
- Can't take it seriously, no.
17:53
- And once in a while, something like this,
17:56
this indulgent, is fun.
17:59
- It is-- - And delicious.
18:00
- And you know what, your friends love it.
18:02
- Oh-ho. - Look at that.
18:04
- Oh, you gonna cut it in fours? - Oh, yeah.
18:06
You gotta have a way to get your mouth around it.
18:08
- Yeah. - So I figured--
18:09
- Oh, my goodness.
18:12
Oh, gosh.
18:13
[laughs] I'm so excited!
18:16
- And we're not done yet, Paula.
18:17
- We're not? - No, we're not done just yet.
18:19
- What else are we doing?
18:20
- Well, we got to garnish it.
18:26
- With some, like, parsley?
18:29
- Powdered sugar.
18:30
- Oh, okay.
18:32
- You ready for this? - Yes.
18:35
Now, did I ask you if y'all serve this at the restaurant?
18:38
- We don't, but you know what, I think I'm gonna--
18:39
- Your customers are gonna be mad with you,
18:43
when you get back home and they see all this good stuff
18:45
and want to know, "Well, why isn't it
18:47
on the ice cream?"
18:50
Oh, my gosh. - What were you saying?
18:52
- I don't know. I forgot.
18:53
- Look, why don't we just take-- - Okay.
18:56
- This. - Okay.
18:58
- And just put it, you know, like so.
19:00
- Okay. - Right on top there.
19:02
- Okay. - What do you think about that?
19:03
- I think it's perfect.
19:05
- Just like that, Paula. - I'm, like, in shock.
19:08
- What do you think? - Uh-huh.
19:10
- Yeah? Here, take that one.
19:11
- Oh, my goodness.
19:13
I have a feeling I need to taste this in the closet, y'all.
19:16
- [laughs]
19:18
- I need a moment alone.
19:21
- Are you ready?
19:23
- Oh, you're picking it up?
19:24
- I'm gonna kind of approach it like that.
19:26
I think that's the best-- or maybe we can smear it on top
19:28
just like that.
19:29
I think that's the way to do it.
19:30
- I'm with you.
19:32
Oh, my gracious.
19:33
To my new best friend.
19:35
- [laughs]
19:38
♪ ♪
19:42
- [chuckling]
19:47
No, you didn't.
19:49
No, you did not.
19:51
- Mm-hmm.
19:52
- Holy moly.
19:56
Jenna.
19:57
- Yes? - Mmm.
20:00
You know what?
20:01
- Is it everything you ever wanted?
20:02
- That cereal and those potato chips...
20:04
- Isn't it crazy how those two just, they come together
20:06
and just make the perfect little...
20:10
- You know, it would be wonderful...
20:13
without the peanut butter and jelly.
20:16
Just do that Texas toast stuff. I mean--
20:19
- But then you get that strawberry in there too, though.
20:22
- Mmm. Mmm.
20:25
Y'all. [chuckles]
20:28
I don't know what else to say.
20:30
I ain't got no words to say.
20:33
Except that we love you,
20:36
and we send y'all love and...
20:38
both: Best dishes.
20:39
[laughter]
20:43
- Thank you, Jenna.
20:44
- Thank you, Paula.
20:46
- Mmm. - Mmm.
20:47
- Mmm, mmm, mmm.
20:51
Hey, y'all, it's Paula Deen.
20:52
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
21:00
and bail to be alerted when I post a video.
21:04
Love and Best Dishes Y'all.
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