0:00
- Look at this beautiful bowl, y'all.
0:08
It's a commercial bowl.
0:11
You can just tell it's a commercial grade.
0:16
I don't think I would've bought it at a yard sale,
0:19
but I think that I would have bought it from a,
0:25
and I'm gonna use the term loosely, an "antique shop,"
0:30
where it's all not necessarily antiques,
0:33
but this is certainly, I have no idea how old it is,
0:38
and I don't see any writing on it,
0:42
but this is one of the most wonderful bowls
0:45
that I've ever had the privilege to use.
0:48
So if you're out junking,
0:52
and you see something like this, pick it up,
0:54
'cause you're gonna love it.
0:56
So what I'm sharing with y'all now,
0:58
you can tell it's hot,
0:59
and I'm into things that are quick, and easy, but tasty.
1:04
So I am making a confetti chicken salad,
1:08
and I'm starting with a bow-tie pasta,
1:13
and I'm gonna put it over in my big, wonderful, old bowl,
1:21
and I have got a rotisserie chicken,
1:34
and no turning on the oven, or the stove, or anything,
1:41
Take advantage of their ability
1:45
to roast off a bunch of chickens at one time.
1:50
And I don't think I've ever had a bad rotisserie chicken.
2:05
I'm just gonna cut 'em down a little bit,
2:08
but I want it chunky.
2:11
that you're eating some meat,
2:16
so I'm gonna leave it really,
2:21
really in nice big chunks.
2:28
And the thing about using a rotisserie chicken
2:31
that I love so much, y'all,
2:33
is to me, the dark meat is like jewels.
2:40
That's where we get our flavor in that chicken,
2:46
because, let's admit it,
2:48
there's not a whole bunch of flavor in a chicken breast.
2:53
All right. Now I'm just gonna kinda mix that up,
2:55
and I'm gonna toss it
2:56
with just a table spoon or two of olive oil.
3:04
This one doesn't get any easier y'all.
3:09
Oh, and the pasta's still warm. I love that.
3:16
this is a cold confetti chicken pasta salad.
3:23
All right, there's some bell pepper,
3:27
a red bell pepper would've been pretty in here, wouldn't it?
3:31
I got to wash my hands.
3:34
So we gonna use about a half
3:42
Now, if you don't want care for purple onion,
3:47
a Vidalia is always in order, always,
3:51
but the purple will give it some color.
3:54
But to me, a purple onion is much, much stronger,
3:59
than especially if you're used to eating Vidalias,
4:04
- [Theresa] Paula, when Vidalia season is done,
4:06
and a lot of our recipes say Vidalia onions,
4:08
is it just a sweet yellow,
4:10
if you were like in, out of Vidalia season?
4:13
And if you're out of Vidalia season,
4:18
there is a onion out there called a Texas sweet,
4:23
that's really good too.
4:26
So I've not had trouble finding those year-round.
4:31
All right. I think that's good enough.
4:47
Okay. We're nearing the end, y'all.
4:52
Now I'm gonna sprinkle in two tablespoons
4:55
of Italian seasoning,
5:00
and I'm gonna put in 1/2 a cup of sour cream
5:21
Now, if you find that's not enough
5:25
mayo or sour cream for you,
5:28
or if you say, "Ooh, I don't like sour cream,"
5:30
then just change it over to all mayonnaise.
5:33
If you don't like mayonnaise,
5:35
change it all over to just sour cream,
5:39
and feel free to add anything you would like to this.
5:43
- [Theresa] You could use Greek yogurt too.
5:46
Now that's what Cloud,
5:52
she's been giving it to 'em since the very beginning,
5:55
and they eat it like it's a bowl a ice cream.
6:00
So y'all, Theresa and I,
6:02
you hadn't heard me say Eddie the first time, have you,
6:05
in the last four videos?
6:09
That's because Theresa and I got it by ourselves today,
6:14
'cause Eddie's on another project.
6:21
Sneak up and give 'em,
6:23
give everyone a peek at what Eddie's doing.
6:27
- [Theresa] You ready?
6:35
He's got his earphones in.
6:37
Eddie (Paula laughs),
6:39
your friends are missing you out there.
6:42
I told 'em that Theresa and I were by ourself today,
6:45
'cause you were on another project.
6:48
I'm standing on the counter.
6:50
- [Paula] On account off he's doing something else
6:55
Y'all, I found this beautiful wallpaper.
7:01
It was just what I wanted,
7:04
and it was just $1,000 a roll (Paula laughs).
7:08
When Eddie broke that news to me,
7:10
I said, "Oh, no, no, no, no."
7:13
So he said, "Paula, I can paint that on the wall."
7:17
You would not believe
7:20
it looks just like the wallpaper.
7:24
I love, look at these crabs.
7:37
I mean, it's just like looking at the paper.
7:38
I would show you all the paper,
7:39
but then I don't wanna get sued,
7:43
- [Eddie] Well, we're making some changes.
7:46
That's not an exact copy (Eddie laughs).
7:48
- [Paula] But I know that y'all know
7:49
that our Eddie is very talented.
7:54
- [Theresa] Wave to everybody, Eddie.
7:55
- And I hadn't found anything that he can't do.
8:00
Keep your hands off my Eddie.
8:04
Okay. We're back in the kitchen, y'all.
8:06
But I was just tickled that Eddie gave us permission
8:16
Eddie's favorite place is not in front of the camera,
8:22
but when he has to be, he does it very good and natural.
8:27
It's amazing the talent that man has.
8:32
He's almost as good as this chicken pasta salad.
