Have you ever thought
about doing a special meal
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for someone you love, I
think about special meals
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and I think about
mom? And so today for the
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entire program
we're actually gonna do a
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special brunch
dedicated to mom, so, stay by.
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Well, we wanna welcome
you to Abundant Living,
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my name is Paula
Eakins and this is my husband.
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My name is Curtis Eakins,
glad you're with us today.
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Absolutely and you
know, special meal for mom,
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special occasion for the mom.
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So, now the dads are
not invited, just the moms?
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No, no, this is
special occasion for the moms,
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oh for the moms, so mothers day.
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And there is a
reason for that right,
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because sometimes
when you really think about
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what's going on, a
lot of times you know
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we just kind of don't
really celebrate mom's
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special day
unless it's mothers day,
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what about her
birthday, oh! Birthday,
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what about her working
hard you know in the house,
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outside the house
you know. And so you know
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I just think it's just
an ideal, a lot of, I do
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special meals are really
for different individuals
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but this particular
program is dedicated to moms.
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Okay, so this is for you
mom, all the moms alright.
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Alright, you know a lot of
time I think about brunches
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and a brunch is
different because you know
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when you talk about a brunch.
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We're always talking
about kind a like on a Sunday,
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kind of in the
afternoon, you know past that
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breakfast time,
she is laying around,
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just later lay
around or study her Bible
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and chill out while the
family gets ready to fix a
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special meal. Now,
the words chill out for
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those who may not be
familiar with that type
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of language it means to
relax, so chill out to relax.
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Just in case you were
wondering, alright okay,
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okay so now that
we're all chilled out,
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we all chilled
out, we're relaxed.
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What we're gonna do
is to actually go to the
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first recipe which is
called Festive Skillet Potatoes,
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it calls for; 2 med
onions, sliced thin.
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2 med sweet
potatoes, sliced thin.
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3 tbsp canola oil.
½ med onion, chopped.
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½ C green pepper,
diced. ½ C red peppers, diced.
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1 tsp garlic
powder. 1 tsp onion powder.
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1 tsp sea salt. 1 C spinach,
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fresh, chopped
and that's optional.
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Okay, we're gonna use that
in Festive Skillet Potatoes.
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I actually got this
recipe from a friend of mine
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in Florida, okay and it
was all kind of combinations
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I was surprised that
it was white potatoes
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and sweet potatoes
combination. Alright, okay
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and so we're gonna go
ahead and put our oil in
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and you heat the
skillet first so use less oil,
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that's right, is that
correct. And that's what
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you're gonna do,
that's right, that's right,
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I learned that from you.
And we're gonna just turn
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this up a little bit
and what's gonna happen
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is we've got our potatoes there.
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You're gonna go
ahead and start dicing up
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the peppers, if you would,
the red and green peppers.
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I can do that and
then I'm going go ahead on
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and once we've got
this going, now you can use
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by the way canola oil
or you can use olive oil,
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which ever one you
chose for this recipe.
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Okay, whatever your
preference is and now
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we're gonna take the
potatoes and I'm gonna use
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my spatula and I'll
start off by getting the
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potatoes ready. So,
let's get the potatoes in,
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okay, now any type of potatoes,
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it doesn't really matter,
baked potatoes is usually
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what I use,
because the sweet potatoes
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is kind of hard and
so you want a potato
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that's gonna take a
little bit longer to get
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done okay, okay. And
what a combination this
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actually makes, now I
can tell this dish is gonna
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be very colorful
too, it's gonna be very,
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very colorful. Okay,
pleasing to the eyes,
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alright-y, we got that
going, I'm gonna just turn
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this up a little bit.
Now, you can also this
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same potatoes, you
can actually dice them up
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small if you want to.
Sometimes when I'm trying
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to make not so much
more of it but actually kind
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of set something
there's actually more potatoes.
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You can just take
the potato and you can
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actually just
slice them like so.
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So, that you have a
combination, this is a very
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colorful dish
alright. And how you're doing
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over there, I think I'm
doing pretty good, alright,
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I still have all of my fingers,
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still all your fingers,
well we're glad to see that,
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oh I'm too I'm glad to
see it too, yeah, alright.
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Okay, then what we're
gonna is we got this going
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up high, now in this
recipe it's not only gonna
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have the red and
green diced peppers in it.
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It also has like
I said the spinach
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and also has the onions as well.
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And because of
course of the time factor
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what we're gonna do
is this is starting up,
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we're gonna turn it as
soon as it begins to brown
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'cause you wanna
brown on both sides
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and I don't hear any, I
don't hear any no, no, no,
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I don't hear any,
any sizzle at this point.
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I know it's on, I know
it's gonna be working okay,
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let's talk for a moment
as we're getting this ready
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like I said before that
is from a friend of mine.
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Now, one of the
things that was really neat,
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it was that they
took the recipes,
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she took the recipes,
she cut the potatoes up,
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sweet potatoes up
in all different sizes,
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and all different
shapes and then when she added
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that together, she
said we're gonna put some
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scraps together. I
said when you say scraps,
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what do you mean.
She says well lets say
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