 Hey y'all, it's Timmy with Colored Valley Cooks. We are going to grill these pork chops tonight. I'm gonna saute some brussels and we just had put some sweet potatoes in that pressure cooker. And that's what we're having for supper. Really, really simple food, easy food, healthy food. So that's what we're gonna do. Let me see what kind of you y'all got. Y'all can see. All right, let me get me a pipe plate. We're gonna bring these over here and get started on them. I'm gonna go ahead and turn on my skillet. Oh, we'll work too. We're gonna do brussels and Chris is gonna grill some pork chops. And so I'm gonna take y'all out there. I hope it'll pick up outside while he's outside. We'll see. We are gonna start eating healthier. Can I say this? With this virus going on, I went in my cookbook and I studied what the healthiest foods are to see which ones that are healthy we can afford because this might become something where we don't have a lot of money anymore. So I've really been studying and I've got a long list of stuff and I plan to go to the grocery store and stock up on a few things and I'm gonna let Chris record me. So stay tuned for that. But tonight it's just, I'm making some vegetables and meat like I always did. My cholesterol was so much lower when I didn't use all these fancy recipes that all I did is cook like mama did, okay? So we're gonna get started. I don't even know if y'all could see me when I was talking. Maybe you could. Ruff, ruff, ruff, ruff, ruff. Oh my goodness, now my dogs are gonna talk. So, tonight, y'all gonna have to get over me and use a margarine. You can't handle it, just turn the channel because my cholesterol's high and I'm going back to margarine because I do better with it. Yeah, I use a lot of it, but I just do better with it, okay? We're gonna saute these Brussels tonight in some margarine. And we're gonna have Brussels and I put a few sweet potatoes in the, I guess I want to put my Brussels. I always put something in them. Hmm, hmm, hmm, hmm, let me turn them down a little bit. Um, I'm being lazy tonight. I'm just gonna throw something in there. Think I'll just put a little deal in them. How's that? Why not? So, we're just gonna sprinkle some in here. A little salt, a little pepper. And while these are getting started, I'll just walk y'all outside and I want y'all to see what Chris is doing. I don't know if his charcoal's are ready yet. Let's see before we walk out there. See what he's doing out there, y'all. He's coming back in. Means he ain't quite ready. Oh, it's been a while before they're ready. Really? Yeah, I thought it was just a little while. Oh, well, they may just have to watch me make Brussels for a few minutes. Well, by the way. I'm also going to, this thing has been turned off. I put it on, I learned how to do this today. I'll show you how to do this right quick in case you don't know. If you've got a pressure cooker. I was trying to figure out how to get it to the more setting, because I wanted it to seem at a higher rate. Because the last time I get potatoes in here, it took too long. So, I figured out that if you hit the butt like meat stew, wait a minute, let me turn it off. For those of y'all that don't know this, I'm gonna show y'all this right quick. If you hit the manual button, or let's say you hit beef stew, you gotta hurry and click these, no, the adjust button, and you gotta do it within a few seconds. And it will adjust it from less normal to more pressure. And that's how you can change the pressure of these manual, I mean, these pressure cookers. Anyway, it's got a thing on the top. I'm gonna release some of it, because we really need to see if our potatoes are done. She loves cranes berries. And balsamic vinegar. Do you know my girls don't like balsamic vinegar? So, I'm not gonna put those in there. Amy is actually gonna eat Russell Sprouts and fried eggs, because she don't like pork chops. She's crazy. That child has never liked pork chops. Never. And it don't matter how we cook them. She decides she ain't gonna eat them, she ain't gonna eat them. Now, with these brussels, I don't like for my brussels to get too brown, because I think they taste bad when you do. It makes them taste different. So, I'm gonna put a little water in these, because they're really big, y'all. And they're gonna have to steam a little bit. And you know what? If I wasn't trying to cook healthy, I'd put some chicken broth in there, but I'm trying to cook healthier. I really, really am. All right, let's get over here. Now, this thing went off. That means I can open it. And let me get me a fork. We're gonna see if I can pick up my sweet potatoes yet with a fork, going through them. Holy smokeolas! They're majorly done, y'all. The last time I made potatoes in here, y'all, it took forever, but I put them on the steam button. This time, I put it on meat and stew, high pressure for 20 minutes. And look at my sweet taters. I put a little water down in the bottom. So, it happens when you read the directions. These, I didn't read the directions. You're so mean. What'd you read? Well, I did learn how to put it up to high pressure. That made the difference. So, these are good and done. Amy's eating these two plain taters. I shouldn't say taters. Mama didn't like for me to. But these are our sweet potatoes we're gonna eat for supper, mean creus and may, okay? So, easy peasy, breezy does it. All I did is put a little water in the bottom of this, scrub my potatoes with a potato brush and threw them in here. Showed y'all how to put that on high pressure. 20 minutes is, I mean, they're really good and done. Now, these were smaller potatoes, all of them. So, if you got a big fat potato, it may take longer, okay? So, I'm just gonna serve these on the plate with some butter. That's all we're doing, okay? Here's our chops that we're gonna grill in a minute. Chris said he didn't know who cut these chops, but they cut them in different thicknesses, every one of them. He wasn't too impressed. Let's go out here and see what Chris is doing. While our Brussels, I hope this thing stays pickin' up. Y'all, we ain't got no fancy house. We just got jumped out here on the back porch. And there's my hubby-wubby. And there's our little garden down there. Y'all see it? Now, we're gonna be selling this house this summer. We're a little worried with pandemic, like we're having what we're gonna do, but we'll do what God has us do. Here's our beautiful coals, they're nice and warm. The birds are singin' out here. I called my daddy today. I called my daddy today. See if they can see me, Chris. Can they see me? Turn around a little bit. Can they see me? I wouldn't get over there. I know, I will move. Yeah, they can see you. Okay, I called my daddy today. And I said, Daddy, have you ever seen anything like this before? He said, Tammy? I said, what are you doin'? He said, Tammy, I'm ridin' around in the valley, checkin' on the cows. He said, you know, the stock market's goin' to pot. He likes the stock market. He goes, but my cows are eatin' the grass is green, and everything's gonna be all right. And I thought today, you know what? If we get too hungry, we'll go out there and kill one of them cows and eat it, won't we, Chris? So, some of y'all start starving to death. Y'all come eat some cow meat with us. Chris will cook it up on the grill for ya, won't you, Chris? Now, I do call my husband daddy, but now I'm talkin' about my real daddy right now. My real daddy. I wanna see my dogs tonight, Marcy. They love these toys, but they bring them outside and get them so dirty. Shame on them. Are you grillin' on a wood deck? Yes, of course we are. Why wouldn't we? That's what we have. A wood deck, he don't start the fire on the deck floor. You know? All right. We ain't got no fancy house, so it ain't like it's gonna hurt the deck floor. I ain't guarantee you that. Is it crates? Nope. He says, nope. I'm gonna stay in these one more time. They used to have some big fat brussels. I told my, she said cut them in quarters instead of half. So I said, well, Amy, I said, they're gonna be all the pieces. And she said, I don't care. She loves brussels sprouts, that girl. She does, she does. So right now we're just steamin' these good and then we'll turn them up and sizzle them a little bit more before we eat them. No big deal. All I did is put some salt and pepper on them, some dill on them, just somethin' different. You can throw anything in there, you won't. I do have plenty of stuff. Y'all know I can put it in there. I just, I'm just smart. Let me say this to y'all while we're talkin'. Let me go over here and put this lid back on these potatoes so that I stay hot. Y'all gonna see how, oh, I'm doing it backwards. What, have mercy? I had it backwards. Those things are complicated. If you ain't real smart, you might not get these new things. You might just use your old, regular pressure cooker. I didn't get mine out, show it to y'all if y'all wanna see it. I use it. I like it. All right. So right now I'm gonna take some of these Brussels that are flipped up and I'm gonna flip them down so that they get some of that steam inside of them. And we don't cook them real soft. If you wanna cook your Brussels really, really soft, you're really ought to steam them in a steamer pot. But we like to just steam them a little bit with some water on the bottom and then let it cook all the way down to where there's nothing left in there but the margarine that I put in there to start with. Yes, I'm using margarine tonight. And then we'll salt and pepper on them again if they need it and eat them. That's gonna be it. We got some good sweet potatoes that we put down here in this. Look, y'all, I'll show y'all my tomatoes while we're waiting on Chris, too. These are the tomatoes that we grew from that tomato. And look, they're doing good and they're starting to stand up pretty tall. See how tall they are? So we're gonna have to transfer them because they always wanna get taller than they should before they should, okay? And once they get tall enough, then we will probably take them down to our new house and plan a few. So let's go out here and check out Chris. These are doing good. Brussel sprouts are beautiful, aren't they? Mm-mm, they smell so good. I want my mommy and my granny always dead when something got done. No, I mean, I've never done it for the show, but they got a plate out and put it on me to keep it warm. So let's turn these down to low. We'll go see what Chris is doing. You about to put those on? Here, you wanna think? Yeah. All right, we used his pork rub on these that he invented that is absolutely delicious. I have to say myself. He's pretty good at making this stuff. Tell him what's in your pork rub, Chris. It's got brown sugar, regular sugar. It's got cayenne pepper, white pepper. I don't know what all it's got. Black pepper. Yeah, it's got black pepper. Salt, of course. Onion powder, I think. No, I don't know what's got onion powder. Well, he's got chicken seasoning and he's got a pork rub and they got different things in them. Yeah, we use real charcoal. The pork one's got a... When we were young, we used gas, didn't we, Chris? Yeah. But now that we got an older and picky, we like the charcoal. Makes a difference, y'all. All right, here we go. Tell him why you're closing the lid. So it don't catch on fire and get too hot. Okay. He says he's doing it so it don't catch on fire and get too hot. Y'all, I don't grill, he does. Can y'all tell I don't grill? I don't know how to grill. If something happened to Chris, I just would never grill unless somebody came over and grilled for me. Amy, you're on the video. Say hello. Hi. What's your name? I don't know. Amy. My pretty red head. I need to make some eggs. Yeah, the Brussels is pretty much done. You want me to taste them? What? Okay. I'm gonna see if they're salty enough and stuff before you eat them. Y'all, we're just hanging out tonight. They ain't no fancy video. Let's taste these. See if you're gonna get my whole thing on fire. I just said I'm gonna get it. Can't you see stuff on fire? I'll let y'all watch Amy make her egg. She really does hers different than I do. I'm gonna let them see you too while you do it. Because you're so cute and all. I wish I was young, but they do too. They're really good. They got plenty of salt on them. They taste good. They ain't nothing wrong with them. They're fine just like they are. I don't watch my husband. They're so good. They're perfectly good. I mean, perfectly done. Now, see how easy that was? It's not hard to cook. It's really not. Okay, she's making two fried eggs. Tell them how you're doing it, Amy. You like your yellows done? Yeah. She likes her yellows done, so do I. Chris and May like them runny. I'll eat the runny, but I don't like to cook them that way because it takes longer, and I'm impatient. Amy burns her eggs most of the time. No, I don't. I don't do that because Keisha doesn't like the way eggs feel. Like if the eggs are runny and the slightest bit, she won't eat them. Oh. That's her best friend. You gonna salt and pepper them? Yes, mom. Watch her, y'all. She knows how to cook. She's taught by the best. Okay. I'm gonna be a big surprise, Amy. A big surprise. I'm done. Now, I made you two potatoes. Are you gonna eat potatoes with your eggs? Sure. What you want me to do with them? You want me to just get the potato pit on your plate? How are you gonna eat it? Like a baked potato? We'll put your plate right here. If you get you out of potato, she will not. I just prefer regular potato. Now, here's her potato that we made. You can put it in it. You just fell the pieces. It's cooked good, at least. I used to be really good at cooking eggs, but I'm not anymore. I lost my finesse. Oh, come on. You can do it. Flip it. You're doing great. Flip it. Just flip it. Me. Go, Amy. I'm embarrassing her, y'all. You got 439 people watching you make an egg. Say hello. I'm making an egg because I don't like pork chops that much. So... This is her protein. Yeah. And she's having this baked potato that I let explode on the plate, because I smashed it, with her Brussels and two eggs. Does that sound delicious or what? You get what you get, you don't get your fin. Right, Amy? Yeah. Two eggs. Now you'll have to fix your potato right there for them. Let them see how you make it. Then we'll put you some Brussels on here, baby. You want me to stop peppering? Of course we do. Y'all, I ordered groceries with Instacart. They brought in a bunch of stuff from Aldi. I got a ton of groceries for like $89. That's the best place to get vegetables and stuff, because you can actually afford them when you go there. Everywhere else, they just cost too much. Geez, we have an Italian style. Sure. Yeah. Well, that'll be good. We got mozzarella. Oh, wait, here's some. We got some Mexican cheese. It's in the vegetable down there. Where are you gonna put cheese on? On the potato. You better hurry up, it's probably gonna be hard on it. You want me to let it sit here, on top of these Brussels, or are you just gonna eat it? If I sit it right here, I'm at least hot Brussels in the middle, maybe. Let's turn them on. Eat it, baby, it's cheese. We'll go out here and check out what's on the grill, too. So she can eat. All right, Amy, tell them bye. Bye. She's gonna put some sour cream on it, y'all. Is there anything going on out there they can watch? Yeah, I'm about to flip, baby. He's about to flip. Let's get out here. What's the timer for? Flip these? To flip the chops. You turn it off. All right, I cooked them about two minutes on this side that you're looking at. I see how nice and charred those are, y'all. And I cooked them three minutes, now I'm flipping them. And I'm gonna put some sauce on this side and just cook them about another minute. They're probably ready, because they're thin. But not this one. I don't know what the deal is. Look at that, Tom. Look how thick that is. They stuck it in there with them thin ones. We usually don't get that at our angles. We usually don't do stuff like that. I didn't tell you that. Them on the back are already done. Yeah, they're done. But I just want to get the sauce on them. He's gonna put a little sauce on them. I'm not gonna cook them all. Good, because I don't like them tough. When Soda comes out here in the yard, she never quits barking at the neighbor's dog. Never. And she runs back and forth and back and forth. And she looks through that little hole right there, y'all. It's a little peep hole. See her? The grass is starting to turn green, y'all. And our tulip tree is bloomed. I don't see our tulip tree. While we're waiting on the chops. Looks pretty, don't it? I don't know if any of y'all live in Georgia or not, but here we have tulip trees blooming. The bread for pears are in full bloom. And there's our strawberries down there coming back to life. And Chris put some in pots. He's gonna take them down to Florida with us. But yeah, she runs up and down that fence. She sure does. Let's get over here and look at the food. All right, let's go, y'all. All right, we get to make a plate. Am I still zoom in? Yes, I am. You should never zoom in. I know, Chris don't like to zoom in. I like to. It's fun. I was gonna pick up our potatoes with you. No, I ain't gotta wash something else. That would be smart. We put these in the Instant Pot today and I showed everybody that came on earlier how to put it on a higher setting so that it cooks quicker. So if y'all want to, y'all can rewind the video and watch it later. And I open it up. Y'all wanna see any just plaino taters? That's all it is. Kind of sweet. Probably because it was in here with these sweet potatoes, I'm sorry. I cooked her regular potato in with the sweet potatoes. Does it taste bad? No. This one's Chris's. It's bigger. Y'all can see they cooked pieces. But that's the way I like sweet potatoes. Ooh, they're so good. So good when they're like that. Hey, like the Brussels. I put dill on them. Can you tell? Can you even taste it? It's hard to taste it, ain't it? It's not a strong spice. It's really not. Where are you going with that? I figure you're just gonna go get your Brussels. I'm gonna bring them up here. Oh. Ooh, they look good. It's a lot of Brussels. Good for you. You want some more? You do? I'm eating. Don't give her some more. It's just butter, right? I don't want it. I gotta love ya. Thanks for watching Colored Valley Cooks. Can they see me any? Hold on. There you go. Thanks for watching. Come here, Chris. Colored Valley Cooks. Where we cook? Like Mama did. Yes. We're kissing? Uh-huh. Uh-huh.