Kitchen Confessions

Today is all about being in the kitchen with friends

My friend Jeannie and I are sharing some of our favorite recipes, y'all

We're going to eat all the deliciously sweet corn spoon bread. Next, it's a fan favorite

Our lady and son's chicken with a white wine sauce. Y'all, the recipe originally calls for like a half a stick of butter

but I had a stick melted. There we go. And then the perfect complement, y'all, a crunchy broccolini with almonds

Isn't that pretty? It is. It's gorgeous. And quick. Finally, Jeannie's decadent brownie recipe turns this turtle trifle into a masterpiece

Here, I want y'all to have a bite so bad. We're glad to see y'all this morning, and I'm so glad to have Jeannie back in the kitchen with you

I'm glad to be here. She's a precious girl. And today, we're going to be cooking up some good stuff

The first thing we're going to bake y'all is a corn spoon bread

If you would start grating that cheese for me, Jeannie. I need about one cup of cheddar cheese

I'm going to put our batter together because we're going to cook this for about two minutes

And then we're going to start adding all this good stuff. I'm going to put a third of a cup of cornmeal into my saucepan

and then I'm going to measure out a cup of milk. There we go

And pour that in, and I'm going to just whisk that together

Oh, Paula, my hair keeps falling down here. Oh, I can so fix that

Let me show you. I can so fix you, Jeannie. All right, I'm ready

When I was in the kitchen at the restaurant, when my hair would fall in my eyes

I would just go over and I would take a loaf of bread and take the twist tie off

and just twist up my hair. And that would keep it out of my eyes

A kitchen confession. I love it. Is it very stylish? Yes! Okay

You look great. I'm ready. All right. Let's have Jamie come rescue you

We are ready to go. It looks adorable. Well, I appreciate it

You know, there's a lady out. She actually makes... They're called trash ties

She actually makes kitchen ties, and they're decorative. They're called trash cans for hair

I'm serious. Come on. I know it. All right, y'all, I just put a half a teaspoon of salt

And you want to watch this, y'all, because that cornmeal will puff up

and it'll get real thick on you. And if you'll open that can of corn for me, please, and drain it

I'm going to step over here. I need a half a cup of the green onion tops

This is gonna be a real good spoon bread, y'all. Now while I'm finishing chopping these onions, honey, I need for you to crack two eggs and just scramble them up for me

Now I'm gonna add our corn that you've drained. Okay. And now I'm gonna add my green onions

That looks so good. Doesn't this look wonderful? Oh, it's so pretty. And half of your cheese. Okay

Woo! Yeah. So, we're just going to give that a quick stir

It's so pretty. Isn't that beautiful? All right, so let's temper our eggs because we don't want our eggs to scramble up

And by temper, we just mean we're going to slowly get the eggs up to a warmer temperature

so when we dump it in, it won't scramble up, y'all. We're just going to mix this all together and pour it into an 8x8 pan that we've sprayed

All right, now I'm just going to sprinkle this cheese on this spoon bread

Looks so good. Don't it look good? You want to pat that butter on top

Yeah, honey, give me that butter. How much of that butter do you want? Well, it's called for two tablespoons, but you know, if it works out to be a half stick, that's all right

Okay. Sprinkle it with a little of that red pepper

400 degrees preheated for about 25 to 30 minutes. All right, so let's move on to the Lady and Son's popular chicken with white wine sauce

It's probably one of the most talked about recipes to me other than our signature dishes

You look so cute with your twist tie. All right, so I'm going to spray our pan, and if you would, you're not going to believe how simple this one is

I'm excited to learn it. Pull out those chicken breasts. I've got four nice, boneless chicken breasts

If you would mix a sauce up, we're going to use one can of cream of chicken soup, y'all, a little salt, and a little pepper

A fourth of a cup of white wine. Then I'm just going to layer a single row of my chicken breasts. Okay

Just go ahead and whisk that together. And I'm going to salt and pepper my chicken

because I want to make sure, you know, it's nice and seasoned

All right Now I just going to take Swiss cheese I going to use two slices per chicken breast

So you'll need eight slices. Just pour that sauce over it. There you go

Doesn't that look good? So creamy. Now we've got a stuffing mix, and we're just going to sprinkle that on top

And we're going to need probably about a cup. And we're just using a store-bought herb-flavored stuffing mix, y'all

And then we've got some melted butter here. It doesn't take a gourmet cook to put together this fabulous little meal

This is certainly good enough for a dinner party. Sure. Y'all, the recipe originally calls for like a half a stick of butter

but I have to tell you, I had a stick melted. That's okay

There we go. So good. Doesn't it look good? It does. So we're going to put this in the oven now

We've got our oven preheated to 350, and we're going to bake this for about 45 minutes

Today is all about being in the kitchen with a friend so y'all don't go anywhere

Coming up, we're making a fabulous broccolini with almonds. Come on, baby, steam, baby, steam

Then we've got Jeannie's recipe for the ultimate brownie. And later, a turtle's rifle

that's going to have you breaking out in a sweat. I'm going to need for you to help you pick it up

It is. It's heavy. Hey, y'all. Welcome back. I'm in here in the kitchen with Jeannie Collins

Today is all about being in the kitchen with friends or family

and just being real comfortable. So we are fixing to make a delicious broccolini with almonds

I tried this recipe with my family, and it is wonderful. I found this in your magazine

And I'm so excited to be able to cook this with you today. It's going to go perfect with our chicken

It is going to be perfect. Simple but delicious. So I'm going to take broccolini

You see, it looks like it's almost undeveloped broccoli. So I'm just going to cut this woodsy part off

And then we're going to drop it in our pot. We've got our hot water simmering

So your family did like the recipe? They did like it. Well, my children love steamed vegetables

and this has a great sauce on it. So anything with a sauce or they can dip... You are kidding me

They love. They do. They love steamed cauliflower. They love steamed broccoli. And then the broccolini was just something different

Oh, that's wonderful. So good. Okay, I'm making this wonderful sauce. So I started with a clove of garlic

Uh-huh. Mince that up. I'm going to add that to my tablespoon of olive oil. Okay

A pinch or so of a red pepper flake to give it a nice bite. Okay

How big a bite you want, baby? Just a little bite. I'll add that for you, Jeannie

I'm also going to go ahead and work on my lemon zest over here. Okay. This is where we're going to sprinkle on top. Okay

Gives it a gorgeous, fresh taste. So we're going to steam this for about three minutes

because we want it to maintain its body. You know, we don't want it, like, goopy

And I'm gonna just sprinkle this with a little salt, y'all. And come on, baby

Steam, baby, steam. Jeannie, now you go ahead and add the garlic

Listen to that. It smells so good already. I love that garlic

And you'll want to be real careful, y'all. It'll get away from you real quick and gets bitter

So we want to make sure that that just kind of toasts nicely, but not burn

And because I had my pan so hot, I'm going to let it kind of just sit off the heat and toast up in that nice hot olive oil

So good. So we've got our broccolini in. We do. Get it nice and steamed

Oh, it still has a gorgeous color. Still got a beautiful color. And when you steam it, it holds on to all those nutrients

We're supposed to boiling it in water where it loses so much. Okay, these look done

Why don't we just put them on our plate? This is going to be fabulous with our chicken

You want to put the finishing touches on this for everybody? Let's do it. If you want to go ahead and add that gorgeous sauce, super easy sauce

I mean, you can't get any easier than this. That looks perfect

Yeah. I'm going to get every one of those peppers and pieces of garlic

I'm going to add some of this gorgeous lemon zest, which is so much stronger than even the juice, but it's so fresh

Yes. A little bit of the juice. and squeeze it right over my hand so that that..

Uh-huh, so you can catch the seeds. Catch all those seeds. Perfect

And now our... Let's add a little bit. Our toasted almond slivers

About a third of a cup. Just sprinkle those on top. Oh, it's so pretty

Isn't that pretty? It is. It's gorgeous. And quick. So good. Look at that

Oh, it's still bubbling. And the spoon bread. Oh, I love it

Look at that. It's beautiful. It that crispy crust from that stuffing mix I want to get it all It so good I want to get it all honey That cheese just melted and disappeared didn it Oh look at that

So good. Look at this spoon bread, y'all. So cheesy. It looks amazing

See all that corn? Uh-huh. Now let's put us a little broccolini on top

Those almonds. I smell that lemon. It smells so good. Mm-hmm. So there you go, honey

Thank you. You are so welcome. This is perfect. Let's dig in

Looks so good. Look, I'm going to cut the cheese. It had melted and gotten hard, so I had to cut it

Delicious. Isn't it delicious? It is. It's so good. Now, this spoon bread is what I was excited about

Mm-hmm. It's, like, perfect. It's really good. Mm. It's sweet. Mm-hmm. From the corn

Okay, so tell me what you think about the broccolini with that lemon

Mm. So good. It's really good. Mm. Ah! Oh! Ah! Bo-ding. Bo liked it, too

Mm-hmm. You know, I can be in this kitchen all day long, and I won't hear from those dogs

but it's like they can hear me pick up my fork, y'all. I love it. and they come running

Well, I'm so glad to have you here today, and you're gonna help me create a special dessert

I am. Aren't you? I hope you like it. Coming up with Jeannie's brownie and my turtle trifle

we're headed for the record books, y'all. We're at four and a half sticks of butter

Hey, y'all, it's time for the sweet part of our meal today

Jeannie and I are putting together the ultimate turtle trifle. Now, I'm going to start by making a syrup

And Jeannie's got her work cut out. She's got to chop up three cups of nuts, y'all

So while Jeannie is chopping the nuts, I'm going to get you to measure out two cups of pecans, Jeannie

and throw them in this pan. Okay. And we're just going to toast those off

These are going to go into our brownie mix. So we're going to let those just kind of brown in there

So for my part of the recipe, y'all, I've already measured two cups of sugar into our saucepan

To my sugar now, I'm going to measure out one and a third cup of white syrup

And I've sprayed my glass dish, y'all, so that when I go to pour it in there, it'll just roll off

All right, so in our syrup goes. So this part of the recipe is mine, but we're going to use Jeannie's brownies

That's right. They're so decadent. They're so rich. I'm going to add a fourth of a teaspoon of salt, and now I'm going to put in two-thirds

a cup of butter. We know that one stick is a half a cup, so then I'm going to come in here and get me

a little bit more, and there we go. Butter and sugar. Butter and sugar

It don't get no bad. Now I'm going to crack my four eggs

Just whisk those together. While I pour these eggs in, let me just tell y'all a little bit about Jeannie

How sweet is this? She was a surrogate mother for her sister-in-law, Stacy, who couldn't have kids

And you know, it kind of got me to thinking, Jeannie, you know I don't have but one grandchild

Yes, you don't want to look at me, though. We're done having children

But you look so strong and so healthy. Oh, well, you can't blame a granny for trying, Jeannie

You can't blame you for trying. So after our butter melts, we need to add our three cups of chopped nuts

Now, we're just going to let that cook for ten minutes while Jeannie shows us her decadent brownie recipe

It's a southern pecan brownie. Got to have more pecans. Got three sticks of butter

It's a cup and a half of butter. That's my girl. That we're going to start with. We're going to melt that down in a saucepan and add five one-ounce blocks of unsweetened

baking chocolate. Okay, there you go. All right, well, I'm going to start over here with two and a half cups of just plain granulated sugar

Break six eggs for me. Okay. And go ahead and whisk those up

Where did you get this brownie recipe from? It's just a basic chocolate, rich chocolate brownie recipe, but we spiced it up a little bit

and we added chocolate chips, pecans, and a rich chocolate sauce to the batter while we're baking it

So good. Okay, let me give them a whisk. And if it's okay, I'll just hold that over your bowl

I'm going to slowly get this going while you're adding those eggs. All these eggs make it a nice cakey brownie also

Now, if you want to go babysit that chocolate mixture, that's nice and stirred. I was going to say I want to run back down here and keep our chocolate stirred because it like melts quicker if you keep it stirred up So while you working on that Paula I going to go ahead and add my flour to this batter recipe also It just two cups of plain all white flour

No sifting or anything, just right out of the container. That sounds good

I like it nice and simple. This dish is kind of decadent

Just a little bit. Y'all, in case y'all are counting, we're at four and a half sticks of butter

So good, though. Just give that a couple more stirs. I'm going to have you add some vanilla over here for me

Okey-doke. How much you want? It's about a teaspoon of vanilla. That's perfect. Okay

How about a pinch of salt for me? Pinch of salt. Perfect. I'm going to also add some chocolate chip morsels, a milk chocolate morsel, just a cup

All right. Well, I think my stuff is ready. So now I'm going to add me a teaspoon of vanilla extract to my syrup

And I think our melted chocolate is ready, Jeannie. Go ahead and bring that on over

We're going to incorporate that in our batter. I'm going to switch to a spatula

Oh, my Lord. Look at that. Look at that, y'all. Isn't that good? You smell that

You like it. It smells so good. Good. So this melted chocolate takes the place of that cocoa powder that you usually use in brownies. Yeah

Makes them so rich. And then I'm going to have you add those toasted pecans. Okay

And now we're just going to pour this into a full-lined baking dish

and that's going to make our brownies easier to get out. Great

Now we're just going to bake these at 350 for about 35 minutes. Look at that

Here, I want y'all to have a bite so bad. Coming up, we're about to put that mouth-watering trifle together

You ain't gonna believe your eyes. It's so pretty when you see it to the side of the bowl

Yes, but Jeannie, there is a Santa Claus. Hey, y'all, welcome back

We're fixing to put together a combination of Jeannie's recipe and my recipe

and I'm giving Jeannie just a minute to get our cream whipped

because we're using almost a quart, And so it takes a while for that to thicken up and we have used three cups of heavy cream and three-fourths a cup of sugar

now our brownies are cool and Look how easy our brownie is gonna come out y'all. Well, I'm gonna just take about half that brownie y'all and

I'm just gonna chunk it up Into our trifle bowl. I think y'all are getting a picture aren't you

Look how dense that is from all that butter and sugar. It's so good

That's very good. I just hope I'd love it. Mmm. Oh, my word

No, that is good to my pie hole, money. And I'm going to put the syrup on next

and I'm going to pour about half of that just over that brownie

How's that, Paula? Perfect. All right, we toasted off some extra pecans

So I'm just going to put a layer of nuts over that

I'm going to drizzle just a little caramel syrup. Look at that

And you can't have a turtle without a little caramel, can you? So half the whipped cream, just pile it up, Jenny

Yes. Look at that. It's so pretty when you see it through the side of the bowl

Yes, Virginia, there is a Santa Claus. I'm so happy. And then we're going to start all over again

Plop it, baby

Make it all pretty. Oh, God, it might be

Don't break your back. I'm going to need for you to help me pick it up

It is. It's heavy. I wasn't kidding you, honey. Look at that

Okay, you ready? Cheers. Oh, I've got a bigger bite than you

Oh, well. Mmm. Oh, my word, that is so good. It's simple, isn't it

I think I'll take this with me. It's so good. I could cry

I just love having you back in the kitchen again with me. I'm so glad to be here

And what do we always tell everybody? Best dishes. We send you loving best dishes from our kitchen to y'all