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- Hey y'all, this is Jamie Dean back in the Chicken Box
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and I'm excited to share this recipe with y'all today.
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You know, we are from and of the south.
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I love all things south. I love southern folks.
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I love southern weather. I love southern food.
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Today, it's about a southern as you can get.
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We're making a cornbread salad, a cornbread salad.
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Of course, that's what we're gonna make.
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So she followed the recipe
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and she's done a nine-inch pan of cornbread.
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Hey Joseph. Come on through, babe.
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- Oh, I'm sorry. - It's all good.
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So she started this cornbread for us.
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This is all ready ready.
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You're gonna need a prepared pan of full cornbread.
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And we're also, I've got this ready for us,
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we've got spinach and this recipe calls for mustard greens.
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I'm not a big fan of mustard greens cooked or raw.
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So we're using kale today.
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So I have about six cups of spinach in here
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and I've got three cups of kale.
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Thank you, babe. - Thank you.
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- This is the basis of our salad
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and we know what it's basically we're making cornbread
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for croutons and now we're gonna make our dressing.
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This is an interesting dressing.
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I've got two avocados,
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what'd I do with my knife?
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Knife floating around somewhere.
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I have these two avocados that Theresa's picked up
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and we have our food processor.
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Look at this little bitty nut, it dropped right outta there.
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Two times, we're gonna do this.
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Now if y'all are ever making chicken salad at the house,
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sometimes in the spring, I like to put avocados in it.
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If y'all decide to do that, hold on to these little shells
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and you can serve your chicken salad in these little shells
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You're doing the dinner parties.
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That's the thing about Chicken Box.
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Y'all don't ever know what kind of recipes you're gonna get.
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Now if there's some things that you don't like, like me
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and the mustard greens, y'all just change it up.
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Mom's always said cook it by her way one time
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and then you can adjust as you go.
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But if you don't like mustard greens,
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don't use, why would you?
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Okay y'all, for our dressing,
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we've got one cup of buttermilk.
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This is one cup of buttermilk, our two avocados.
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(measuring cup tapping)
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I have a quarter of a cup
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(measuring cup tapping)
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We got a couple seasonings going in.
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We got chipotle chili.
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This is two teaspoons of each
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and really one of my favorite flavors, cumin.
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(measuring cup tapping)
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Two teaspoons of that.
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Now I've got my knife, I've got my spoon ready.
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We're gonna pulse this to see if I can get all this working.
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I don't use food processors very much.
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All right, now let's see what we got.
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I need to add a pinch and a dash.
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Okay, do one more quick turn and I think this is good.
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Turns out cornbread salad's a lot healthier
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than I thought it would be.
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All right, so that's it, this is our dressing.
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- [Speaker] Show it to the...
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- It is pretty, it's, oh no, it's a little thick too.
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Ooh, man, that is good.
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It's got a smoky flavor to it and I love creamy avocado.
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Okay, now it says we're gonna toss in,
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we've got our spinach here.
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All right, let's dress it,
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then we're gonna put the good stuff
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on top, but this is the part that you might want
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How much dressing do you like?
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I'm not gonna put all that in.
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Let's see what this looks like.
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All right, that looks good, y'all.
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That's about perfect for me.
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And we're gonna do some green tomatoes in here.
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And this is healthy. My green tomatoes, I've got 'em sliced.
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I'm just gonna quarter these up.
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Y'all know how I do, kind of see them as I go.
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I know those tomatoes are gonna need some salt and pepper.
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(indistinct) I got them well and rinsed.
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And so now that we have everything dressed,
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we can add what we're going to for a salad.
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Green tomatoes, so pretty.
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Red tomatoes will be pretty in here too.
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It's a lot of green. It's like a green goddess salad.
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You've got some corn,
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and depending on how you feel about wet bread now,
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you have to decide, is this the spot
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where you wanna crumble some cornbread up in here,
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get it dressed a little bit
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or would you rather crumble it on top
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like you would a crouton?
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I'm gonna let y'all choose.
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Great, Dave, this a kitchen sink salad
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and I got just the plate for it.
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I tell you what, you call it a lot of different things,
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but you certainly can't call it boring or ordinary.
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Look how fruity that is.
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We go beans and our corn.
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Have you tuck a piece of cornbread right here on the side.
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Bit of fresh cheese on the top,
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I throw that bit of pepper on top and a little bit of salt.
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Look at that, now who in the world ever would've thought
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that a cornbread salad would turn out looking like this?
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I feel healthier just standing next to it.
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I'm Jamie Dean and this is the Cornbread Salad.
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I'll see y'all around the kitchen. Thanks y'all.
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Man, this looks good.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
