Up next in 10
3 Low-Fat Recipes - Daniel Green is joining Paula to make low fat pasta dishes and ground chicken lettuce wraps. Plus, Paula is making an orange banana bread recipe healthy. Paula’s Best Dishes, Season 11, Episode 11.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
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00:00 Intro
2:28 Chicken Lettuce Wraps Recipe: https://www.pauladeen.com/recipe/chicken-lettuce-wraps/
8:41 Tomato and Crab Spaghetti Recipe: https://www.pauladeen.com/recipe/tomato-and-crab-spaghetti/
14:07 Orange-Banana Bread Recipe: https://www.pauladeen.com/recipe/orange-banana-bread/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
- Today, I'm joined by my cookbook author friend,
0:03
Daniel Green.
0:04
And low fat recipes aren't the only thing
0:07
I got stirring in my kitchen.
0:09
Wait, you got some honey dripping from those sweet lips.
0:12
(Daniel and Paula laughs)
0:14
we're starting off
0:15
with Daniel's scrumptious chicken lettuce wraps.
0:19
This is yummy Daniel.
0:21
Then Daniel shows me his healthy twist
0:23
on an old Italian classic.
0:25
- Oh! that color. Look at that. See that comes alive--
0:27
- I know. Beautiful Daniel.
0:30
And finally I'm sweetening up the deal
0:33
with my orange banana bread.
0:35
- Delicious. Not so moist.
0:37
- So join us today for some good times
0:40
and great low-fat recipe.
0:43
How great is that?
0:44
(upbeat music)
0:55
I was very excited for Daniel Green to come over today.
0:59
His looks had preceded himself.
1:02
So I was looking forward
1:04
to meeting him in person.
1:05
- Hello. Look who I found.
1:07
- Hello. Come around here
1:11
- how are you - Precious.
1:12
- Lovely to meet you,
1:13
- Hi Daniel. You are handsome.
1:17
- I'm from London.
1:19
And I moved over to the US about seven years ago
1:22
to Minneapolis.
1:23
And my passion is all about healthy eating.
1:25
I'm excited to kind of throw that with Paula
1:27
and see what she thinks of it
1:29
and how we could kind of lighten up food
1:31
and see her take on it too.
1:33
- Let me feel.
1:34
(crowd laughs)
1:37
You got an undershirt?
1:39
- No.
1:40
(crowd laughs)
1:42
- I wasn't embarrassed but if I wasn't so tan.
1:45
I think you would have seen me blush and be very red.
1:47
No, I loved it. - You're a model?
1:49
Well, I used to be years ago.
1:50
Well, after I lost a bit of weight through eating.
1:52
so that's how I kind of got into the food scene.
1:54
- So if I read this book, will I look like you?
1:57
- Well, I really believe in it.
1:59
I believe in the kind of food--
2:00
- I ll get that Beautiful hair and chest and everything?
2:01
- Yeah. Exactly. No time.
2:03
(speakers laughs) - Overnight.
2:05
- This will be a treat, a highlight, just working with her,
2:08
her energy and just kindness, a real treat for me.
2:12
- Have you ever had Chinese lettuce wraps?
2:14
- No. - No. Okay. Really good.
2:17
I hope I'm gonna try and do a really nice light version
2:19
for you, which has lots of flavor, Lots of caramelization,
2:22
something that we see in a few Chinese restaurants
2:25
but lightening now a little bit.
2:27
- Okay. (soft beat music)
2:28
- I will need some onions and some Shiitaki mushrooms.
2:30
Nice thin slices would be wonderful.
2:32
- Slices? - Yeah.
2:33
- Okay - That'll be good.
2:34
And if you don't have Shiitaki mushrooms,
2:36
you can use any kind of mushrooms.
2:38
- Okay.
2:39
- Now I've got a nice hot pan heated.
2:40
- Yes - I need some oil.
2:43
- Well, I have vegetable, I've got olive.
2:47
- What do you want? - Olive.
2:49
- (Daniel laughs) I need Olive oil.
2:50
- I' just trying to make you say it.I'm sorry.
2:52
- Olive oil - Olive oil is great.
2:54
(Paula laughs)
2:55
So I'm gonna pour some in here, just a little bit.
2:57
Now I'm gonna throw in some onions.
3:00
I always think you can add more fat after.
3:01
So try to do as little as possible.
3:03
- More fat after.
3:05
- Get that going there.
3:06
I think I've got lean mince somewhere.
3:08
- From what? Maybe I'm a--
3:09
- Mince, some ground chicken.
3:10
- Yeah. I do.
3:11
It's down here in the refrigerated drawer. Alright.
3:15
- Perfect. - You've got some Radicchio?
3:17
- I'll have that after.
3:18
- Okay.
3:19
- So I'm gonna throw in those mushrooms.
3:23
- So in your pan.
3:24
- wonderful.
3:27
- So tell me about you. You have lost 65 pounds.
3:31
- Oh yeah, Years ago.
3:32
- became a model and now you're on television
3:36
in cookbook.
3:37
- Oh, well yeah.
3:38
I grew up
3:39
- What a fascinating story. - here eight years.
3:40
- Don't worry.
3:41
- Well, I just eat as a point,
3:43
I was a teenager and I was eating the junk.
3:45
I was having all the fast food.
3:47
I was having the burgers, having the fries.
3:49
None of it tasted that good.
3:51
And I just didn't feel good.
3:52
I didn't feel I had any confidence.
3:54
- You were overweight young.
3:56
- when I was a kid, I wasn't.
3:58
As about 13 years old,
3:59
I started putting weight on.
4:00
- Well. Was your mother a good cook?
4:03
- Yeah. Very. Absolutely.
4:04
Everything was cooked from scratch. Everything.
4:07
- I'm assuming. Then I can open these water--
4:12
- I Would love you to because I'm gonna pop those in.
4:14
If you wouldn't mind, maybe just we...
4:16
If we could cut those up a little, it'll be perfect.
4:18
- Okay. - So just rounding that mince,
4:19
you can use ground pork, ground Turkey, ground chicken.
4:22
- Now how about this garlic that you got over here today?
4:25
- Oh yeah. We need a little bit of that too.
4:26
Thank you for that. Perfect. Just a little bit.
4:29
I didn't want to put it in the pan too early, too.
4:31
So it wouldn't burn.
4:32
- It will burn. It will burn. Won't it?
4:34
So you obviously make sure this
4:35
is cooked all the way through.
4:37
- Yeah. - let me get some color in it.
4:38
Oh perfect.
4:39
- Good.Good.
4:41
- I try to make these ingredients as simple as possible
4:44
so you can really make it at home.
4:45
- Yeah. Okay. How about the green onions?
4:47
- They would be wonderful. We gonna add those at the end.
4:49
- Okie doke
4:50
I'll go ahead and get these chopped up for you.
4:53
- But this is a really nice dish to make.
4:55
I do this for the family because we all love it.
4:58
So it's one of these dishes that is nice
4:59
when you're entertaining as well
5:01
because you wrap them yourselves
5:02
and it's kind of fun to do as well.
5:05
Okay. So that's caramelizing.
5:08
- I can add a few other ingredients.
5:09
So we've got some Sesame seeds.
5:11
- Okay love Sesame seeds? - Mm hmm.
5:15
- This is the...
5:17
what did you call them?
5:18
- That's Mirin.
5:19
- And this is a form of vinegar?
5:20
- Yeah. It's Like a rice vinegar,
5:22
but it's got a sweetness to it.
5:24
So it's used a lot in--
5:25
- I wanna taste it.
5:26
- Will throw.if you can throw a little bit in there.
5:28
- All right. Well now what do you call a little bit?
5:30
- That's what. perfect.
5:31
All of these ingredients,
5:32
you can get from just the Asian aisle in your grocery store.
5:35
- Uh huh. What is this?
5:36
- Sesame oil. Oh, I love that. The smell of it.
5:38
- Do you? - I do love.
5:40
- Well yeah.
5:41
- I just love the aroma of it.
5:43
- Yeah. Now that, to me, that's really potent.
5:46
- I mean, you really need just a drizzle of it
5:49
because it kind of just gives a nutty flavor.
5:51
- Well is these sesame seeds - Is this the Oyster sauce?
5:53
- That's the oyster sauce.
5:54
- Okay.How much do you--
5:55
- Weigh about a tablespoon.
5:56
- Okay - Would be great.
5:59
Yeah, maybe. Yeah. Great. That's good.
6:02
And then a little bit of that soy.
6:04
- Okay. And I seen your views in the low sodium.
6:06
- Yeah. If you can it's makes a little bit of difference
6:10
and then that kind of all piece.
6:11
So that's really, that's exactly what to be caramelizing,
6:14
getting that color. - Yeah.
6:15
- And then we'll throw in a little bit of color
6:17
at the end of it,
6:19
with those scallions that you chopped for me.
6:21
- Oh! smells good.
6:22
- Does it? I hope so.
6:24
- Yeah.
6:25
- And that's ready to go.
6:27
- Alright, so it's time for the radicchio.
6:29
- Perfect.
6:30
- All right. And do you just peel the leaves off?
6:34
- Yeah. If I cut the core out. Sometimes it's a bit easier.
6:36
- Oh! Here. Will you show me what you do?
6:37
- just a little bit. If I take that.
6:39
- Okay. (upbeat music)
6:43
- Just take that core out.
6:45
- Yeah. - And then if...
6:46
Some of them don't work. - Okay. yeah.
6:47
- And then--
6:48
- They are nice little bite sizes.
6:50
- Right.
6:51
- So we'll take a few of those.
6:51
And then what we do is we take a little teaspoon
6:55
of that plum sauce.
6:56
- Okay.
6:57
- Sometimes you don't need it.
6:58
- And we put it on top of our feeling.
7:00
- Put it on the leaf and then we fill it.
7:01
- On the leaf?
7:02
- Yeah. So we'd take a little bit and as they get smaller,
7:05
so you can pop these out. These are great for entertaining.
7:07
Perfect.
7:08
- Like that? - Just perfect.
7:10
- A perfect Amount?
7:12
- Exactly. And then we fill them. Like this.
7:16
(upbeat music)
7:20
- Well I have.
7:21
- Great color.
7:22
A little bit more onion. Should I spring, on your nose.
7:25
- I Love. Yes.
7:27
- Very good.
7:28
(upbeat music)
7:31
- What we got. - Very nice.
7:33
(Upbeat music)
7:36
- That's so pretty.
7:36
- And then you kind of rolled it up a little bit.
7:40
Get them wrap.
7:41
(upbeat music)
7:42
Tell me what you think.
7:43
(Upbeat music)
7:50
- I think if it'll make me look like you,
7:53
(Daniel laughs)It's a very good thing.
7:57
This is yummy day.
8:00
coming up. Daniel's wonderful tomato and wrap pasta.
8:03
- And that way it makes it kinda nice and light
8:06
- Later, I'm sweetening things up
8:09
with my orange banana bread.
8:10
- That's amazing.
8:12
(Upbeat music)
8:14
I so hope y'all are enjoying the show.
8:17
And if you do.
8:19
Be sure to click like, subscribe and
8:22
notification bell so you'll never miss a video.
8:26
And we'll be right back after the break.
8:36
- What is this Daniel?
8:37
- Sun- dried tomato pasta.
8:39
- Okay - Lightening it up.
8:40
(upbeat music)
8:41
- All right. So we got our spaghetti drained.
8:44
- I'm gonna add some sun-dried tomatoes,
8:46
and if we can chop a few of those
8:48
and then we've got some cherry tomatoes
8:50
and those I'm just gonna slice in half
8:51
and then we'll throw them in a pan,
8:52
- Okay
8:53
- but I don't want them to break down too much.
8:56
- Now-- - You said tomatoes
8:58
- Tomatoes.
8:58
- And I say Tomatoes.
9:00
(Daniel laughs)
9:01
- Tomatoes. I love that.
9:03
And again part of a...
9:05
Not worrying about the carb side,
9:06
to me I kind of try and reduce the fat on things.
9:09
That's been what I've done for the last
9:11
well, my goodness, about 15-20 years now.
9:13
- Well, it is working (Daniel laughing) darling.
9:17
It is working.
9:18
- I live a more of a Monday to Friday diet,
9:21
which means pretty careful in the week
9:23
but then the weekends I have off and enjoy the food.
9:25
- Yeah.
9:26
A lot of people do that. - Yeah.
9:27
- Daniel practices, what I've heard a lot of folks doing
9:32
and that's eaten whatever he wants on the weekends.
9:35
It's all about moderation, moderation, moderation.
9:39
- I'm gonna grab some olive oil.
9:41
- Okie doke.
9:42
- I'm gonna just drizzle little bit
9:45
- Okay. Okay
9:46
- And break down some of these tomatoes
9:48
but I want to keep them pretty much in their form.
9:51
- Okay.
9:52
- So we'll just get those gone there.
9:54
- Does your daughter like to cook with you?
9:56
- Oh yeah. I love her to be in the kitchen.
9:59
I love it. I find with kids, they're in the kitchen,
10:02
they get more involved. They wanna cook.
10:04
- They are much more likely to try something--
10:07
- Of course - new.
10:08
- Because they did it. They had a hand in it
10:09
- Because they did it.
10:12
- I am ready to go.
10:13
I'm gonna throw some of this pasta in,
10:14
little bit of this sun-dried tomato
10:16
- Pasta,
10:17
- Pasta, spaghetti.
10:19
- Pasta.
10:20
- Oh, that's hot. I should have used the tongs.
10:23
(speakers laughs)
10:26
And then what we do see,
10:27
this is the way they do instantly,
10:30
they'll coat it in a little bit of sauce, not too much
10:33
but everything seems to just absorb
10:35
every strand is getting a little bit of that sauce
10:38
but not too much.
10:39
And that way, it makes it kind of nice and light.
10:42
Could I grab a little bit parsley, I mean just Chop--
10:44
- Yes. Pasta has got a lot of carbs in it.
10:50
- It does. And I'm not so much into the carb free diet.
10:53
It's to me it's more the fat content.
10:55
I sometimes try to reduce the carbs maybe at night
10:59
because your body doesn't need it. It's energy.
11:01
- So you can have it more in the morning.
11:02
Lunch is a much better. - Right.
11:03
- Because you can kind of have wasted the carbs. That is it.
11:07
Oh! that color look at that and see that comes to light.
11:09
- I know.
11:10
- Now we gonna put some crab in it.
11:12
- And it's a good lump.
11:14
- I listed the best.
11:15
- Yeah. - That's the best?
11:16
- Yeah. Yeah.
11:19
- Now the thing about that is spend the extra few dollars...
11:22
- Yeah.
11:23
- And get some really, really good Crab for this.
11:25
- That makes the ultimate difference either.
11:27
That's just absolutely Perfect.
11:28
- Yeah. - And we could get that--
11:29
- And you're gonna pay for it?
11:31
- Yeah. You are. I mean, it's expensive.
11:32
- You gonna pay for it.
11:34
- But this is good. Good stuff in here. We're done.
11:37
(upbeat music)
11:39
And then we've gotta make sure
11:40
you get some of that sauce on the crab.
11:42
- Yes.
11:43
(soft beat music)
11:44
- A little bit more here.
11:46
- Beautiful Daniel.
11:47
(soft beat music)
11:50
- Perfect. - So no fat?
11:52
- No very little. Just a little bit in that oil
11:55
and the sun-dried tomato
11:58
and hopefully nice crunchy kind of
12:01
pass a little bit al dente
12:02
and then wanna show you some little bit of video as well.
12:05
- Pasta. - Pasta.
12:07
- I can't get over you calling it Pasta.
12:09
(Speakers laughs)
12:10
- I would never know what she's doing ma'am.
12:13
(Upbeat music)
12:18
- It's pretty light.
12:19
(upbeat music)
12:24
- Oh! - The crab is fantastic.
12:26
- Good. And the tomatoes (Daniel laughs) are very hard.
12:33
- That Crab made it very special.
12:34
So would you like to see a little bit of footage of her,
12:36
of my darling LZ?
12:37
- I would love to.
12:38
- Here she is. going to the fridge as always.
12:41
Now, do you know I making on the Paula Dean show.
12:44
- No. - I'm making your favorite.
12:46
- What? - Have a guess.
12:47
- Lettuce wraps
12:49
- Yes I am.
12:50
- She's beautiful Daniel.
12:52
- Thank you.
12:53
LZ what's your favorite thing to cook?
12:56
- Salad. (Lz mumbles)
12:58
- I love to spend as much time with my daughter as I can.
13:01
So obviously me being in the kitchen
13:02
and that's a lot of my work,
13:03
she gets involved and I just see how kids do so much more,
13:07
when they get involved with the kitchen.
13:09
she still loves the pizza.
13:10
And I wouldn't want to take that away from her.
13:12
It's being a child.
13:13
But I think that a lot of times people say,
13:15
"My kid doesn't eat anything other than hot dogs and pizza."
13:18
Well, there's a reason for that.
13:19
So you've got to get them interested.
13:21
- We've got to have something sweet.
13:22
So I'm gonna make you something sweet.
13:24
- Oh! I can't wait.
13:26
- Coming up next.
13:27
I'm trimming down one of my favorite anytime snack.
13:30
Wouldn't you feel good about giving that to your child?
13:32
- Absolutely.
13:37
I hope y'all are enjoying the show
13:39
and I want to hear from you.
13:40
Tell me what recipes or videos you'd like to see me
13:43
make by just leaving a short comment below.
13:47
Now, let's get back to the show, y'all.
13:51
(Upbeat music)
13:55
- All right. So I'm gonna kinda end the day
14:00
with something sweet for us.
14:02
- Very good.
14:03
- Because we've earned it. - We have
14:04
- eaten all your good low fat stuff
14:07
and I'm gonna make you an orange banana bread.
14:13
- Oh! It sounds wonderful.
14:14
- It is good.
14:15
All right.
14:16
So if you would, in this bowl, honey, get the wet for me.
14:20
And another way we're lightening up is with yogurt.
14:24
- So what would you normally use?
14:25
- Instead of sour cream.
14:26
- Oh! Sour cream. Oh! okay. That's huge difference then.
14:28
- Yeah. Well everything counts,
14:31
- Yeah. - Everything adds up.
14:32
- Yeah.
14:32
- So there's your measuring cup? That's a third of a cup.
14:35
I need two eggs, about teaspoon of vanilla.
14:39
- It's that a third of it because you've got this young lady
14:41
"I'm not good at Baker's got the exact as that.
14:43
- You know, baking is a formula.
14:45
- Yeah.
14:46
- It is a formula. We just level that often.
14:49
And that should be a third for you.
14:51
And while you're doing that--
14:54
- and you want me to whisk two eggs in here?
14:56
- Yes, please.
14:57
- York right or just the egg?
14:58
- Whole egg.
14:59
- Very good.
15:00
- Now would you normally take the yolk out?
15:02
- Maybe if there's a recipe with three eggs,
15:05
I might just take one or one a yolk.
15:07
- Oh, okay.
15:07
Yeah. Just a little bit. But I know have eggs a lot.
15:09
I have eggs everyday.
15:10
- Right. Once in a while. I'll do that too. All right.
15:13
And when you get through whisking that together,
15:16
if you would mash these four bananas up for me
15:20
- Very good. - And there should be a...
15:22
Yeah, here we go.
15:23
There's a potato masher that works real well for that.
15:27
- Now did you use a full fat yogurt
15:29
or was it a low fat yogurt?
15:31
- It was a low fat.
15:32
- So you can use --
15:33
- I'm trying to trim down, just a little bit for you.
15:37
- And these bananas, they need to be very ripe
15:40
or are they kind of...
15:41
- Yeah. - Okay.
15:42
- In fact for something like this, the riper the better.
15:46
Alright. So there's my cup of wheat flour,
15:49
(upbeat music)
15:53
My cup of all purpose.
15:55
I made and a half a teaspoon of cinnamon
15:58
and three fourths of a teaspoon of baking soda.
16:01
And now I'm gonna add three fourths of a teaspoon
16:05
(upbeat music)of the salt.
16:06
- What does this salt do with that? Because I would--
16:08
- To me salt just gives it that little up.
16:14
I just love that. Sweet and salty
16:16
- Then what do you eat everyday at home?
16:17
I mean, do you eat a lot of butter?
16:19
Do you have it? It doesn't look like you do.
16:21
- And You have asked me a very interesting question.
16:25
If you would, while I'm answering you,
16:27
because it's gonna take me a few minutes.
16:30
If you would zest me up some of this orange.
16:33
- Absolutely.
16:35
- so people have a misconception of me
16:40
and other southerners.
16:42
They think that we eat fried chicken biscuits
16:46
and gravy every day, week down.
16:49
We don't, of course I don't eat this way every day.
16:53
We eat more vegetables here.
16:56
Then in other part of the States that I've been in
16:58
and we all know how good our vegetables are force.
17:02
So like I said people think that everything we eat is fried,
17:06
but it's not.
17:07
And you put your vanilla in there Daniel?
17:09
- No. I didn't.
17:09
- You did not. - how much you want?
17:10
- okay. Half a teaspoon, just eyeball it.
17:14
So I think ...
17:17
(Paula laughs) I forgot a very important ingredient.
17:22
(Paula laughs)
17:23
We've got a fourth of a stick of melted butter.
17:26
- Oh! I knew it Was there somewhere.
17:28
I was wondering where that was
17:29
- I'm glad I turned round and check
17:32
because I was bad to miss it.
17:35
We're just gonna take these three bowls and combine them
17:38
and I'm gonna--
17:39
- Smells good
17:40
- yeah. So just dump honey.
17:42
- Oh! Okay. We're ready to go. - Dump and mix.
17:45
And I'm gonna take our loaf pan and just spray that good.
17:50
So that our loaf of bread don't come out.
17:54
- This is nice and easy.
17:56
- Yeah.
17:57
It's one of those things you don't have to coddle.
17:59
- The my styles in it quick, easy.
18:01
(Upbeat music)
18:06
- If you'd hold that bowl for me.
18:08
- Sure. Oh, that looks delicious.
18:10
- It is.
18:11
(Upbeat music)
18:14
Okie doke. So we're gonna put this in the oven,
18:17
350 for about 15 minutes.
18:22
And would you like to give me the pleasure
18:24
of seeing you bend over and put this up.
18:26
(Daniel and Paula laughs)
18:31
- There we go.
18:33
- Coming up next down.
18:35
Daniel and I are dressing up
18:37
this wonderful, yummy orange banana bread.
18:39
- The Banana comes through so much in that.
18:41
- Yes.
18:42
- I mean that is absolutely making it perfect.
18:47
I so hope y'all are enjoying the show.
18:49
And if you do.
18:51
Be sure to click like, subscribe and
18:54
notification bell so you'll never miss a video.
18:58
And we'll be right back after the break.
19:04
(Upbeat music)
19:07
So our loaf of bread is out Daniel. It look good?
19:11
- Apparently it is fantastic.
19:12
- And it's cool.
19:14
And like I said if you want to toast it up,
19:21
put it in the black skillet.
19:23
It's great. Now we've got some honey,
19:26
we've got some peanut butter, we've got some bananas.
19:30
I'll show you what I do.
19:33
- That's so moist and together.
19:34
(Daniels voice drowns out Paula's voice)
19:36
- There is no butter on my counter.
19:38
- I'll throw out.
19:39
- You can not. (Paula and Daniel laughs)
19:42
You know it just makes for a very healthy snack
19:46
or breakfast food.
19:50
So I'm just slicing this kinda thin.
19:52
- That's so kind of nice and prissy. Very nice
19:55
- Yes.
19:57
(soft music)All right.
19:58
- Love it. This has come out so beautifully.
20:00
The consistency of that.
20:02
- So here it's sizzling in that skillet.
20:05
- And that's just to kind of warm it through just.
20:07
- yeah just--
20:08
- Toast it - like a toast.
20:11
Alright, but I'm gonna--
20:12
- I could try
20:13
- Yeah I'm gonna give you a little bit of Cream cheese
20:16
and let you taste that.
20:18
And then I'm gonna do your little piece of peanut butter
20:22
and honey and banana. Do you like It.
20:24
- Of course. It's amazing.
20:26
- Oh! good.
20:27
- (Daniel mumbles) The banana comes through
20:28
so much in there.
20:29
- Yes.
20:30
- I mean that is absolutely making it perfect.
20:32
- Oh, I'm so glad.
20:33
- That's so moist. And that's made with yogurt.
20:36
- Yeah. But what makes it so moist is the banana,
20:42
those mashed up bananas.
20:44
- Oh! that's just delicious.
20:46
And the cinnamon just such a hint.
20:48
- Yes
20:48
- Oh! That's good stuff. - - Oh, there you go.
20:50
I mean wouldn't you feel good
20:52
about giving that to your child?
20:53
- Absolutely. Absolutely.You got no preservatives.
20:56
You just made it all from fresh this bananas.
20:59
- Yes.
21:00
- This looks the best one.
21:04
- Wait, you got some honey dripping from those sweet lips.
21:06
(Paula and Daniels loughs loudly)
21:11
(soft music)
21:14
- Oh! This is just delicious, delicious.
21:17
(soft music)
21:21
- In they're yummy.
21:24
- Delicious. Not so moist.
21:26
- Again, have a little cream.
21:27
- I'll make this as soon as I go home.
21:29
- Good.
21:30
- I'm gonna do this. I like it toasted.
21:35
Hey, y'all, it's Paula Deen.
21:37
Now, if you enjoyed this video, be sure to like it
21:41
and click the subscribe button as well as the notification
21:45
and bail to be alerted when I post a video.
21:48
Love and Best Dishes Y'all.
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