0:03
Let's get some veggie going. You want?
0:05
Okie do. Son, you want to get over here?
0:07
And I do. And because this is another
0:09
one of your recipes, it is. I'll get the
0:12
pot going. Okay. We're going to slice up
0:14
some finel. Just taking the tops off
0:17
those. And we're going to do some red
0:20
bell pepper. It's got a really nice
0:22
smell to it. Oh, I love it. It smells
0:25
just like licorice. It does. That's
0:28
exactly what it smells like. All right.
0:30
So, I'm going to slice us up some red
0:32
bell pepper. You know, I love the red,
0:34
Bobby, because first of all, they add a
0:36
lot of color, but they're much sweeter
0:40
pepper. All right, so let's get us a
0:43
little olive oil in your
0:47
pan. So, in goes our red bell pepper.
0:51
And you always want to hold your bell
0:55
What? No, no. It just reminds me you
0:57
slicing those bell peppers. I learned
0:58
back in the in the bag lady days, my mom
1:01
taught me not to throw away anything
1:02
except for that stem and just those
1:04
seeds are then the inside. You know, I
1:06
would see people working in the kitchen
1:07
and they take throw away the whole just
1:09
cut off that whole top with a inch of
1:11
bell pepper on and I would go and say,
1:14
"Is you crazy?" Yeah. And I learned from
1:17
But you'll want to make sure that the
1:20
the skin side is down on your cutting
1:24
board cuz if you're working with a dull
1:25
knife, it can slip and you can really
1:28
cut yourself so easily. In goes the
1:31
finel and onion. All right, so we're
1:34
going to toss this around. Those flavors
1:37
are going to be so good, y'all, with
1:40
that steak. Yes, I smell them, son. All
1:43
right. Now, I'm going to put just a
1:45
little bit of salt and pepper on our
1:49
veggies. We got some nice scents going
1:51
in here. Yes, we do. Mhm. So, let's come
1:53
on down here and we're going to get our
1:56
zucchini squash ready for our delicious
2:00
spinach stuffed zucchini. So, all we're
2:02
going to do is cut these completely in
2:06
two. Son, if you would just start
2:08
brushing those with olive
2:10
oil. And then we will just put them on
2:13
our baking sheet. And we're going to put
2:16
these in the oven about
2:18
400°. And we're going to let them bake
2:21
for 15 minutes or until they're tender
2:25
because we are going to pull these out.
2:28
Let me put a little salt on them. Just a
2:31
little seasoning. And then just place
2:34
those cut side down. Bobby, this is a
2:36
great This is a great I know that you
2:38
like u baked potatoes very much and you
2:41
pass that on to me. I do too. But this
2:43
is a nice substitute for eating a baked
2:44
potato. Yes, it is. Bobby is truly my
2:47
son, y'all. Uh he'll go out and order a
2:50
salad with a side of French fries.
2:53
Okay, I'm going to go ahead and put the
2:55
zucchini in the oven cuz it's about that
2:58
Why don't you take our squash out? I've
3:01
got us some things that we're going to
3:03
need to stuff our zucchini with. I'm
3:07
going to be using a 10 oz package of
3:10
thawed spinach. And these contain a lot
3:13
of water, y'all. So, there's a couple of
3:16
ways you can do it. You can stick it
3:18
down in a colander and press
3:21
it, or you can just squeeze it with your
3:24
hands like I've just done. All right,
3:26
son. Is your steak ready now? Yeah, that
3:29
was enough for me. Yeah, I just like
3:30
mine just a little little more done than
3:32
yours. I know it. All right. So, come on
3:35
over here, son. And if you'd be dicing
3:38
us up some onion. And while you do that,
3:41
Bobby, I'm going to melt some butter in
3:45
pan. I'm going to get us up a couple of
3:48
tablespoons of basil. Just going to
3:50
slice this up. And I'm going to put it
3:53
over into our vegetables. Y'all, this is
3:56
similar to a twice baked potato, right?
3:58
But it's done with the zucchini. I mean,
4:00
it's kind of like a We're going to take
4:01
everything out of the zucchini,
4:04
reconfigure it, so to speak, and put it
4:06
back in. Yeah. All right. Now, I'm going
4:08
to just put this in this bowl, get it
4:11
off the stove. So, now we can focus on
4:14
the filling for the zucchini. So, in
4:17
goes our onion. But I I finished that up
4:20
for you. You want me to be scooping out
4:21
the insides of these zucchini? That'd be
4:24
great, son. There's nothing, Bobby, that
4:27
makes me happier than being here in my
4:30
kitchen and seeing those wonderful
4:32
afternoon storms roll in. Mhm. You got a
4:35
great view of them. All right. So, my
4:37
onions are becoming kind of
4:42
transparent. So, what I'm going to do
4:44
now, y'all, is I'm going to add one cup
4:47
of a chicken flavored stuffing mix. And
4:56
store. And this is going to be like our
4:59
bread crumbs, but they're going to be
5:01
flavored. So, this is going to give it
5:03
even a little bit more flavoring than
5:06
just a regular bread crumb would. All
5:09
right. I'm going to toss in our spinach.
5:12
Now, I'm going to add about a half a cup
5:15
of sour cream. I'm just going to eyeball
5:18
this. About a half a cup. I think I've
5:21
just about got all these zucchinis
5:23
pulled out. Okay. Well, I'm ready for
5:25
them. Toss them down here in my
5:28
pot. Now, I'm going to add about a cup
5:31
of sharp cheddar cheese right in here. I
5:33
don't need Yeah. So, just do anything to
5:37
thing. Just pour it on in there. All
5:41
right. All I have to do, Bobby, is mix
5:44
that up. And we're going to stuff it
5:47
back into our zucchini shells. Okay. And
5:51
then we're going to run them back in the
5:53
oven. We And while you're over there,
5:54
you might want to lower the temperature
5:55
on that oven. Okay. Because we baked
5:59
400°, but now we're going to re-bake
6:01
them at 350 sun. So, got it. And I'm
6:06
going to give this a little taste cuz I
6:08
have no salt or anything in it yet.
6:13
Smells really, really good. It's just
6:15
going to need a tiny pinch of salt.
6:17
Going to go ahead and bring over the
6:18
zucchini shells. And I hope you don't
6:23
I know. I'm It's good to be Cody. Cody's
6:25
spread along back here. He can be the
6:27
biggest I've seen him be a
6:30
He is petrified. I've seen him. I think
6:34
I think that's why he's over here right
6:35
now. Oh, and that's exactly why he's
6:37
here. He'll come find me and cower by
6:40
me. All right, Bobby. I'm going to start
6:43
filling these shells up. Well, I just
6:45
can't resist. I want have one little
6:46
bite. I want you to taste it. Reach over
6:48
there where you can get to it.
6:52
Pretty good, huh? Mhm. It
7:03
is. Y'all are going to find that that
7:05
chicken flavored stuffing mix, y'all.
7:08
It's really going to kind of pop that
7:10
up. I want to fill that up. All righty.
7:13
Back in the oven for 10 minutes,
7:18
350. And we're getting very, very close
7:21
to this family pulling this meal
7:23
together. Yeah. All right, it's time to
7:26
taste, Bobby. Yep. Let me get the
7:28
zucchini out. Now you you go ahead and
7:30
pick out the steak that you want. I did
7:33
that a long time ago. Oh, our zucchinis
7:39
right. God, that's good.
7:43
M. You know, Bobby, I might like the
7:46
zucchini as good as I do the steak on. I
