Gettin' Cozy

Hey y'all, Bobby here in the kitchen with my mom

And today we're getting cozy with some down-home comfort food, y'all. We're starting with a sausage, white bean, and Swiss chard soup

Mmm, it's great. And then it's a stupenda sandwich, the Monster Club

Doesn't it look very, very good? Finally, we're making decadent donuts with a chocolate glaze

It's a dessert that's as good as gold. 24-carat gold, I believe it on

I just feel like getting cozy and comfortable

So what's more cozy and comfortable than a hot bowl of soup and a great sandwich

Nothing. And that's what we're going to do today. That's what we're going to do. So let's start with the soup. It's a sausage, white bean, and Swiss chard soup

So I'm going to start out by draining these white beans and washing them off in the sink

And we're just using two cans of white beans, y'all. If you just don't happen to have any fresh put up white beans, you know, you can use canned on this

This is an easy day, so I'd say use canned. Now, I'm cutting up the onion, getting that ready for our pot

How about getting our eye on, Mom, and I'll go ahead and begin to brown our sausage

We've got a pound of turkey sausage here with the casings removed. And it's actually a turkey Italian sausage

That's right. It's a hot turkey. Yes. It's a hot turkey sausage. A hot turkey

A hot turkey Italian sausage. All right. I've got two cloves of garlic

Sticky too. It's sticky. I've got two cloves of garlic, Bobby, that I'm going to mince up along with our onion

Okay. I'm going to break this sausage up just a little bit. Okay, yeah

So we can cook it pretty evenly. This is going to be really, really tasty and good

Just perfect for the sofa and a good movie. And, Bobby, one of the ingredients that are going in this is from my garden

Got some fresh chard to go in here. Yes, yes. My little garden is just full of Swiss chard

So this is working out great. Well, already the sausage is smelling good

And I'm going to have this opportunity to use it. This is such an easy, easy dish

We're just going to put everything in there and let that saute

And while Bobby's working on that, I'm going to come down here, and I'm going to work on our Swiss chard

Isn't this beautiful? I'm going to take it out of our bowl because the first thing I want to do is take the stem out of them

Just like that. You want to do it like you would a collard or a turnip

So I'm going to take that stem out and just tower it up so it'll be in just all different shapes in our soup

Isn't it beautiful, Bobby? It is. While you do that, do you mind if I measure out the chicken stock and go ahead and get that in there

No, please, no. Just let that saute off for a few minutes, but please go ahead and measure our chicken stock

While you got your hands full. And we're kind of lightening this recipe up a little bit

we're using a low-sodium chicken stock and the turkey sausage because Bobby kind of likes to

watch his figure. I'm watching it grow lately. But that, listen, that sandwich you're gonna be

fixing next is gonna be like a monster club, but... In fact, that's what it's called. Is it? It is

Six cups of low-sodium chicken stock, sausage and onion together. That's a good smell. Yes

Look at the beautiful colors. Isn't that fabulous? You know, only God could make a color that good

Mm, mm, mm, mm. To me, this reminds me of almost like a cross between a lettuce and a collard

Mm-hmm. It's going to have a little bit of a bite. Yeah, it's bitter like collards can be

All right, son, I think that's ready now for your stock. Think so? Yeah

That looks good. That would be dope. So I'm going to go ahead and add in our six cups of chicken stock

Okay. Okay. So I've got my end of the bargain going over here

Me too. I've got one leaf left. And now, Mom, it looks like it's time for the white beans to go in

Yes. Bring it on. And you know what? If you'll pass me that salt, son, I'm going to taste this

And I know that we were using a low-sodium chicken stock. I just want to give this a quick taste

I get where it's going Some salt and some pepper

Alrighty, and then we're just gonna Put in our four cups of Swiss chard

It'll wilt right on down, y'all I'm gonna throw the Swiss chard in

If you'll be making the marinade For our Monster Club sandwich Easy enough and that exactly what this is A Monster Club I going to start out with these four chicken breasts right here and I going to take one of the best marinating tools that there is just a regular old plastic storage bag

Okay. And to that, I'm going to add a container of Italian dressing

Get me a sun. That looks yummy. It does, it looks delicious

See those white beans when I go down there and dip them up? Look, look at those white beans and that sausage

Oh, isn't that pretty, y'all? yes. I'm going to add a really nice

fat sprig of rosemary. And that's it. Italian dressing is one of

those just all-purpose marinades that you can always count on if you want to keep it very, very

simple. Italian dressing is your man. Alright, Bobby. I've got everything in our pot

so we're going to put the lid on that. We're going to let it cook for about

20 minutes. And when we come back, we're going to put these monster clubs together

Because Bobby and I are going to get cozy today. And I'm going to put the chicken in the fridge to marinate

Okay. We'll see y'all back in a minute. Coming up, this scrumptious soup and sandwich combo deserves a hand

And later, everybody knows donuts are a girl's best friend. How do you like my rainbow

It looks delicious. I'm ready to do something. I'm ready to do something, too

We're going to make a monster club. Well, how about giving me that chicken

Oh, yeah. So I can get started on this monster club. First thing we want to do, y'all, is cook off our chicken breast

There's four of them in there. I was going to say, you marinated four. There's no way I can eat two

I've got a big appetite, but not that much. While you're grilling the chicken, I'm going to make a really nice herb mayonnaise. Okay

Love a herb mayonnaise. What all are you going to put in it? Well, I'm going to zest this lemon

All right, I'm going to slice this up, some tomatoes. And when I'm putting tomatoes on my sandwich, I kind of like them nice and thin

See how pretty those are, y'all? All right, I'm going to season these just a wee little bit

There you go. All right, Mom, I'm getting the thyme chopped. This is fresh thyme right out of your garden

Maybe a teaspoon of fresh thyme. Okay. Mmm, thyme smells good. It does

about a cup of a regular mayonnaise and a tablespoon of white vinegar

Okay. And my breasts are coming along good, and I kind of rotated them on my grill

seat like this. Oh, yeah, those are beautiful. You know, I love a club sandwich

I know you do. I love a piece of grilled chicken. That's just going to make it perfect

Yeah, this is going to be so good. You want to try the mayo and see what you think

I do. Mmm. That's delicious, son. Well, let's put them together. Okey-doke

I'm going to go ahead and prep our bread, and I'm not stingy with the mayo

You know what I mean, Jelly Bean? I do. Go ahead and help you start to layer this

Okay. Moonstre cheese for our Moonstre club. Yum. We've got bacon, and we've got ham

I'm gonna give each sandwich two nice thin slices of tomato. Bobby, if you'll grab our tin foil, because we're gonna put our sandwiches in a little foil wrap

And we're gonna put them on the grill. And I have these wonderful little bacon presses

So it's kind of gonna be panini-like. And they look ready, son

golly that looks very very good doesn't it look very very good all right son there's you

one monster club you can wrap up you might not have enough temple i know

and there's the other one sunny boy we're getting very very close to a wonderful cozy meal here

and kind of make a little present out of it. Did somebody say present

All right, they're both wrapped and ready to go back on the press whenever you want to. Well, I think we're ready, son, because our soup is certainly ready

If you'll put that one down here at this end. And we're just going to press it and weight it down with our little bacon presses

How's that for a monster club, y'all? Okay, Bobby, I think they're ready, son

Is it time? Yeah, I think so. Oh, wow, that soup smells so good

Mmm. And I'm just going to serve our sandwiches right in the fall

In the fall? In the fall. What? In the fall. Okay. You know that silver stuff

I thought you were talking about a time of year. Alright doesn this look good I think that I probably going to be dipping my sandwich down into that stock

Yum. All right, there you go, sonny boy. Mm-hmm. I think I got to try this first

What do you think, Bobby? Mm. It's great. Oh, my gosh. The Italian turkey sausage in there is very, very tasty, isn't it

Very good. Yeah, don't you like having soup out of a cup? I do

Because you can just... I always end up just drinking it. Uh-huh. Let's tear into one of these clubs, see what it looks like

Mmm. This is a wonderful, delicate, light taste. And the Italian seasoning from our turkey sausage has an element of surprise

Look at this sandwich. Looks great, doesn't it? Need a hand? Yes

Would you clap for me, please? Here you go, son. Look at that

Look at the juice, y'all, from the tomatoes. Heating those tomatoes up, it just brought every bit of the juice out

I think Bobby's ready to cozy up, even with his old mama. Mm

Mm. You like it? I love it. You taste the rosemary? Mm-hmm

Mm-hmm. What a great combination. Mm. What you looking at? Just cleaning you up a little bit

Oh, thank you. Mm-hmm. So good, right? Do you like my Monster Club? Mm

What a wonderful, easy meal for an afternoon that has a little nip in the air

And when we come back, chocolate-covered donuts. Donuts! Cheers. Coming up, y'all, these donuts are a must-have

I need it a whole lot. It's time to make the donuts

And out of everything, besides you, of course, son, that I would want to get cozy with

is these dark chocolate and white chocolate decadent dipped cake donuts. I'll be doing your wet ingredients for you, Bobby

All right, I got the dry. Oh, let's see. We've got a couple of eggs here

I'm going to just go ahead and make a mess. Okay, make a mess, son. You know, every time I work with flour, I make a mess. It's like inevitable

I'm going to start with four cups of just an all-purpose flour

Okay, I've got your two eggs, and I need a half a cup of milk

And four. All right, so I'm going to put my milk in with my two eggs

and I'm going to measure out one cup of sour cream. Now one cup of sugar

and a half cup cocoa powder. All right, Bobby, we're going to add two teaspoons of bacon powder

a half a teaspoon of bacon soda, and a half a teaspoon of salt

Now, I'm going to get my sour cream into my wet ingredients

and I'm just going to beat this up, and we're just going to add our wet ingredients to Bobby's dry ingredients

Okie doke, Bobby. You've got your dry ingredients incorporated. This is pretty well mixed up

Incorporated. Real, real good, don't you? I have. All right. I'm going to go ahead and get that stuff out of the way because we're going to roll out our donuts right here on the counter

Okie doke. So there we go. Just that quickly, we've got everything that we need to make some delicious donuts

Now, we need to flour our rolling pin as well as our board. Chocolate cake donuts

I mean, this stuff is thick already. Mm-hmm. Yum, yum. Yum, son

Good grief. You got it, though. Okay, son, you can just pour that

You wish I could pour that. Well, dump it. I ain't pouring anywhere. I say dump

I love the color of the chocolate because we hadn't overpowered it with, you know, so much chocolate

It's going to be a nice milky chocolate. Mm-hmm. All right, start rolling

Okay. I'm going to sprinkle this with a little flour so I can work it

And I'm just going to knead this just a little bit. You done with all this stuff

Actually, I knead it a whole lot. Oh, we're talking about N-E-E-D now

All right. So now I'm just going to roll them to a good, healthy inch thick

And, of course, you have our donut cutter. And this is going to cut the hole and everything

Yes. You want to dip your cutter into the flour. Ready? Uh-huh

And then into the dough. Ah, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha

There comes a hole. There we go Just make sure you dip that Yeah Real real good and bring it all the way to the edge and as close so that we don lose a speck

And we'll separate our holes from our donuts because everybody loves donut holes, don't they

Yeah, we should fry those too. Oh, well. Really? Maybe I'm on to something

Have me on your show sometime, will you? I can't trick you, can I, son

Yum. All right, I think we got enough together. Here we can start making donuts

Yes. I have my grease on 350 degrees. How long did it cook

Not long, son. Just two or three minutes. This cooks up very quickly

Yes. That's just enough time to take a break and come back and dip them into a white and a dark ganache

Yes. With platinum dust. Coming up. We're cozying up to our decadent donuts

All right, welcome back, y'all. Said it was going to be quick, and I believe these donuts are ready, aren't they

They are ready, son. It's kind of a little hard to tell, you know, when you're frying up chocolate donuts

When they're burnt. Because they're already brown. Those look perfect. So I just went in with a fork and broke one loose a little bit

I've got a few more. Do we want another bat? Yes, son. Throw them in. We'll do donut holes and all

Great. And while these are cooking, son. And one ugly. That's all right

Ain't no such thing as an ugly donut. Now, we can just take this dough

I was going to ask you and just roll it out. Remeed it. Keep on making them? Mm-hmm. And make it till it's gone

Okay. But while we're waiting on these to cook, why don't we come on down here to our white

dark chocolates for our ganache. We'll dip our donuts into the chocolate

and then we're going to sprinkle them with this gorgeous glitter, y'all

This glitter is as pretty as I've ever seen. Look at this

Isn't that gorgeous? Looks like platinum, doesn't it, girls? And look at the gold

Oh, fabulosos. All right, Bobby, let's add two tablespoons of heavy cream sun in each one

And I'll man your doughnuts. I promise I won't let them burn

And then we're just going to take our doughnut and dip. I see what's happening. You get it, don't you

I think I do. There we go. You could do a couple of different things here

You could either just dunk them right down in the top, or you could take a fork and do a nice drizzle and do some sort of a pattern if you wanted to

Oh, I'm going to do a pattern. I don't see any reason you're wasting that sort of effort

You're going to see a pattern. All right, there you go. And if you'll mix up the white chocolate

I've got two ounces of white chocolate and two ounces of dark. So I'm going to take the first donut and dip it in the chocolate

And I'm going to use the platinum. Because girls love platinum. And I think our white chocolate needs to be sprinkled with gold

And girls love gold, too. 24-carat gold, I believe it or. I hate to shatter your dreams

It's not. What is it? Just sprinkles. It's just sugar. It's called sugar

Look. You are out of your mind. How do you like my ring, by the way

It looks delicious. Doesn't it look delicious? What do you think Michael's going to think about these

Michael's going to love it. Is he just going to walk in and his head's going to explode? Yes. He'll probably, his head will probably spin

I mean, these are some glitzy looking donuts. If you're having the girls over, I think that they'll get a kick out of these donuts

What do you think, Bobby? I think they look pretty good to me

Mm-hmm. I think the girls will just have a fit over this

Do you like them, son? Anybody would have a fit over these. Well, but they're just kind of fancy-smancy

It's the prettiest donut I've ever ate for sure. Mm-hmm. Very, very good

Isn't that good? Mm-hmm. If a day comes up that you kind of want to get cozy

these are some great recipes. The chicken club was over the top. Mm-hmm

And the soup was full of surprise flavors. You know, it was really so, so good

So try some of these recipes, y'all. I think you'll love them as much as you love a donut

So until next time, y'all, we send you love and best dishes from the Dean's Kitchen to y'all's

Bye, y'all