0:00
- Hey y'all, I'm making another recipe that has been
0:04
requested to me to make it, and it's from Kelly Nadine.
0:09
And she said, I've enjoyed watching Paula Deen for years,
0:13
and I'm from Louisiana,
0:14
and I'm wanting to know how to request for her
0:17
to make a recipe on her YouTube channel.
0:20
That's all you do is make a request, right?
0:26
It's a side dish that's been a tradition
0:27
to my husband's family and I would love for her to make it.
0:31
And it's called Spinach Madeline or Madeline,
0:39
I guess M-A-D-E-L-E-I-N-E.
0:45
Yes, I love getting recipes from y'all
0:49
or that are family traditions.
0:56
So here we go, it's very easy.
0:58
We started with two 10 ounce packages of frozen spinach,
1:03
which we have, and you wanna make sure it's
1:07
So cook the spinach according
1:08
to the directions on the package, drain and reserve liquor.
1:13
Now melt the butter in the sauce pan,
1:16
and you know I can do that Kelly.
1:18
I know how to melt me some butter, don't I girl.
1:24
And we're going to add the flour
1:28
and stir until it's smooth and blended.
1:31
I'll go ahead and take out our little handy dandy whiskey
1:36
'cause we may need to use that.
1:39
So stirring until blended and smooth, but not brown.
1:42
Add the vegetable liquor slowly, stirring constantly
1:47
Cook until smooth and thick.
1:50
Add seasonings and cheese,
1:51
which has been cut into small pieces, stirring to melt it.
1:56
And then combine with the cooked spinach.
1:58
So this sounds really, really easy, Kelly.
2:02
So my hat's off to you, girl.
2:04
Butter has melted Kelly, so
2:07
I'm gonna stir in the flour.
2:11
Do you ever get requests from folks Bobby?
2:17
- I get requests from my children
2:18
and my wife all the time.
2:22
- Don't lay my recipe in
2:24
that little bit of water.
2:25
- I definitely didn't wanna lay it on a flame.
2:29
All right, so we've got that nice and blended
2:31
and now we're slowly gonna add
2:39
Oh, I'm gonna fix to catch my arm on fire
2:45
- Spinach Madeline or Madeline?
2:47
Is that what you're making?
2:48
- I don't know, now you are the one with,
2:50
that's good at phonics and all that stuff.
2:51
- Well they spelt it two different ways.
2:55
L-I-N-E and L-E-I-N-E.
2:58
- I don't know, she wrote that, so I'd go by that one.
3:01
All right, so now I think it says Bobby to just add the rest
3:06
- Cook the spinach according to the directions.
3:08
- Yes, we're way past that. - Drain and reserve.
3:10
- Melt the butter, add flour.
3:13
- Yes. - Add vegetable liquor.
3:16
- Cook till it's thick and smooth
3:18
and add the seasonings and the cheese.
3:21
- [Paula] Okay, this is garlic powder.
3:29
- [Paula] It smells like celery.
3:32
- [Staff] Celery salt. - Yeah, celery salt, yeah.
3:34
I thought it smelled celery and the onions, yes.
3:38
And how much worcestershire son?
3:47
Unless you think a teaspoon is a lot.
3:55
- I'm a, it does, I'm a big soy sauce.
3:59
- Love it, love it. - Fan, you know,
4:00
I just love soy sauce.
4:04
tamir, fish sauce, we were talking about that.
4:08
- All right, now this is-
4:09
- [Bobby] All that umami.
4:12
- [Paula] This is evaporated milk, that's what I thought.
4:16
- [Bobby] Half cup. - [Paula] Yeah.
4:18
So I'm gonna go ahead and add that.
4:21
This is so easy, Kelly.
4:25
I hope my crew loves it
4:29
because it's one of those dishes that you would love
4:34
to be able to have with maybe a ribeye steak.
4:39
- [Paula] Or barbecue chicken or anything, actually.
4:42
- [Bobby] Yeah, Kelly says it's a side dish
4:45
that's been a tradition in in her husband's family.
4:47
- [Paula] Yes for years, and I just love getting recipes.
4:50
That's what I was telling my friends.
4:52
I just love getting recipes
4:54
that are traditions in families.
4:58
- [Bobby] This one's out of Louisiana.
4:59
- Yeah, and let me tell you something, them Louisiana folks,
5:04
they know that can they can bring it home.
5:08
- They can cook, can't they?
5:09
- They can bring it home.
5:10
They can start with nothing
5:12
and end with a great pot of something.
5:18
- [Bobby] Now I tasted-
5:20
- [Paula] The cream sauce?
5:21
- Yes and oh boy, is that good.
5:24
And lemme tell you what adds to that
5:25
and makes it really nice.
5:26
Lemme tell you what's prominent and not prominent.
5:28
It kind of came at the end.
5:31
- I was gonna say, I bet it
5:32
was the celery salt. - It was really, really nice.
5:35
- Look at that, this looks so much like cream spinach.
5:40
- [Paula] You know when you're, you're lucky enough
5:42
to get to a real, real good steakhouse.
5:49
And this is super, super simple.
5:51
- [Bobby] It looks super.
5:52
- [Paula] Do you think your children would eat this?
5:56
- [Bobby] I think two-
5:57
- [Paula] Would try. - [Bobby] Out of the three
6:01
- Well, let's try it.
6:03
- Okay, Kelly. - Well, wait, wait,
6:06
- Why do you need two plates?
6:07
Why don't you just grab?
6:08
- Well, because I want my own.
6:10
- There's aunt Peggy.
6:11
Hello aunt Peggy. - There she is.
6:13
Maybe she'll taste it. - Creme spinach.
6:23
Oh boy, is that good?
6:30
Wow Kelly, is it Kelly?
6:33
- [Staff] Kelly Nadine is her name.
6:39
- [Bobby] That is a very, very good recipe.
6:41
And I can see why it's a tradition in your husband's house.
6:44
- I sure can. - It's really, really good.
6:46
- The only thing I would do differently, Bobby,
6:50
because of the ages that I have to feed, you know,
6:56
- To 93. - To 96, 95.
7:01
- I would probably take out the pepper,
7:06
you know, and let everybody just pepper their own.
7:09
- The recipe was loose for that.
7:11
- I know it, but - Add butter?
7:14
- I started with butter remember?
7:17
- Kelly's from Louisiana.
7:19
We know what to start with, don't we, girl?
7:20
- Yeah, she does know.
7:26
- Very good. - And I can see
7:29
why it's a family tradition,
7:30
and I want everybody in this kitchen right now to taste it.
7:34
- Some chips would be good in that, I'm sorry.
7:36
- I'm telling you what,
7:38
some thin Mexican chips would make you want
7:44
- Nice job, good work.
7:46
- Thank you, Kelly. - Mom and Kelly.
7:48
- Thank you Kelly. - Cheers.
7:50
- Love and best dishes from Louisiana.
7:56
Hey, y'all, it's Paula Deen.
7:58
Now, if you enjoyed this video, be sure to like it
8:01
and click the subscribe button as well as the notification
8:05
and bell to be alerted when I post a video.
8:09
Love and Best Dishes Y'all.
