 Hey y'all it's Tammy with Collard Valley Cooks. Tonight I'm making another heart-healthy meal because I'm trying to watch my cholesterol and I have lost six pounds. I'm using a few ingredients that I'm not used to like skin milk and these apples and you'll see what happens. It'll take a learning curve but we'll get there and get it perfected eventually. With Collard Valley Cooks we are cooking supper and we're making another another heart-healthy meal. Yes we are. If you don't know it or not I'm trying to watch my weight a little bit lose a little bit of weight and my cholesterol is a little too high so I have lost about six pounds so I'm doing good and I want to continue to do good and of course I'll make some of my good meals as well but I'm going to put them in not as often. Okay so we're going to be making some broccoli tonight but first I'm going to start my apples because it's going to take them the longest and this is actually going to be our dessert. So I picked a nice big one because we haven't had anything sweet all day and this is our fruit at the same time. So I am cutting up two honeycress apples because that is what Chris picked up the last time he was at the grocery store and I am cutting the peel off of them and yes I know there's fiber in the feet of peel but there's also when they've been waxed and made pretty there's also pesticides so I'm taking it off. But we do eat peels. Yeah we eat the peel. We eat them all the time. We eat them all the time but now you know it's kind of like darned if you do and darned if you don't you know on a cooking show. Yes. So you know you do whatever you like to do. There's pluses and minuses to both ways just like anything else. So what we're doing today is we are making some sweet potatoes. We're going to have two sweet things. We're making some sweet potatoes in the air fryer because they're really good and then we are making some little pork tenderloin and that's the least fattiest part. Cut a meat and I'm just going to sear them and then we're going to have some fresh steamed broccoli and I'm making these apples with some raisins. It's going to be really delicious. Now if you wanted to you could top your sweet potato with the dessert. If that's what you want to do you can do that. So I'm going to go ahead and just, well that thing's already hot so let me just slice these up right quick. The reason I'm doing it this way instead of baking them is because baking takes a lot longer. I mean you get the same thing and then you don't have to heat up the house with the oven. So I'm cooking them on the stove top because I can make smaller slices and it get done quicker than baking it. Okay? If you're just tuning in this is a honey crisp. That's what crispy tub and you can you can use any variety you want to. Whatever you've got and work. Golden delicious is really good and I think Gala's really good. For cooking. For cooking and stuff. That ought to be pleady for me and him for dessert don't you think? There's just two of us. So I've already got a hot pan so you can come over here Chris. I'm going to put in a little bit of this. It's fresh buttery taste spread. It's lambda lakes. It is it is no cholesterol and it's good. So I'm going to put in a little bit of this to make it taste good. Go ahead and preheat the pot. Oh my gosh I smoked up the whole house. But if you preheat it doesn't take so long to cook as if you don't. So that's a little brown sugar going in. So you got the light butter, the brown sugar, the skim milk. We're going to throw in the apples and a few raisins. That's all there is to it. And we're going to put in a little nutmeg. My broccoli I'm here. Water is starting to be greedy. I don't need that. There's the apples. Butter. Well the water fully for the broccoli I'm going to put the lid on the apples so that they can start cooking and we're going to sprinkle a little cinnamon on them. If you don't like that, don't put it in there. But we do because I need that one for my broccoli. So we're just boiling some water. We're going to throw some broccoli in your deep broccoli. And so I'm going to cut the broccoli off the stem. So we're going to have some green apples, sweet potato, pork. Sounds good, don't it? It'll be delicious and nutritious at the same time. Some big broccoli heads. So we're going to throw these in here and we're just going to steam them. It only takes about five minutes once that water gets the boiling good to make that broccoli soft and delicious. Tomorrow we're going to make a vegetable soup with our okra. I got a few peas out of the garden, not enough to make a mess. You know like a whole to serve us peas. But enough to make vegetable soup, see here. So we're going to make some vegetable soup tomorrow with the garden stuff. I was really wanting it today but I never got around to it because I was cleaning house. So now we're going to make some chops. These are center cut tenderloin chops. Now you can trim the fat off the edges of it if you want to be real. Do you want me to press? No. If you're doing heart healthy you're supposed to. I'm not doing heart healthy. But Chris is it but I am. So I get the one that don't have as much. You can eat the other ones. How's that? So we're going to prep your skillet. We got a little bit of Chris's rib rub in this container. This is starting to boil. So I'm going to turn my timer on five minutes and start that and then we're just going to heat up the skillet right quick. Let's take a look at our apples. See how they're doing? Good already, don't they? Milk purled. I guess I shouldn't have put the milk until the end. Whenever you put skim milk at anything that's hot it curdles. You have to put it in once it's cooled down. And then I threw it in there because I thought it would be good cooking in there and it purdled. So I mean it'll be good. It just ain't pretty. Okay, I'm going to turn it up. Excited. What about smoked up the house? Y'all it's a lot harder to cook live than y'all realize a lot of you even like when you're watching these shows on TV and these competitions and you think oh I could do that and I would do this and I would do that. But when you're live and you're really doing something and it's not something you're used to doing like these apples. It's not something I cook all the time. It's a lot harder than you think to talk, measure stuff, put stuff in there, and do it all right at the same time. And Chris. Oh yeah. Chris says he couldn't do it. He might could. He says he could. All right so we put a little olive oil in here and I'm gonna put, well this has got salt and pepper and everything in it, don't it? Yeah. And it's not gonna take long to cook this for. No it's not. So we've only got eight minutes left on that. So you think it'll take about eight minutes. Yeah that should work out. Okay. I mean they're they're not super thin. They're pretty thin. Right. So maybe I won't turn on the fire extinguisher. Not extinguisher. We call it a fire alarm. Please see it worked. Y'all know is that how fast it's on fire? Yeah, that's right. Chris will be out of the pan. We'll see. Okay. Hey, you know what? I'll give that first hand. I have a lot of sugar in them. But I'm gonna leave the lid off of it now because I don't want all that to really boil out there. I'm just gonna turn it up on high and let it go. We got two minutes on this timer. What's that timer for? The broccoli. And so once it goes off, I actually got a timer in the mail today from Lori Lines. It's a little chicken. And she sent it to me the first time. And I couldn't get one to work. And so she sent me another one today. And I guess I could use her little chicken that she sent. We're already having apples and sweet potatoes. Do you think that's okay? Is that all right with you? Yeah, I guess. I don't see one. You don't see it for a whole minute. Nope. All right. So we're doing good on time. Everything's on a timer. Everything's cooking. And we're sweating. I guess I shouldn't have done that. Do you know, I've been reading stuff. And do you know that you can make like a creamy topping out of cottage cheese. But you use like a purée or like your blender and you blend it, put in a little bit of brown sugar. And it makes like almost like a, it's not a yogurt, but it's like a topping for fruit and different things. I need to make that and see if I like it. One knot. Should have done that with the apples tonight, I guess. You think I can flip them away? It's been two minutes. You won't have to flip them again anyway when you put them. When you put the rub on. We don't have to put them in. We don't have to put that rub on there for two minutes. I know it'll burn. Oh, we need to turn these off. So our broccoli's done. You didn't turn it off. You turned the pork chops off. Oh, my pot that has two sections. Broccoli in the, I pour out the water to the broccoli in the pot. And then I put a little bit of butter or salt and pepper and it then I'm going to use the butter tonight since we're trying to do better. And we are in the chatter. We're doing good actually. And Chris is of course lost more weight than I have because he's a man and he does more physically than I do. All right, we're going to put a little salt, a little pepper and then I just let it sit with the lid on it. And then I just toss it around in that butter that I put in there and that's how I make my broccoli. Simple, simple, simple. We've done that with the milk but it is what it is. I'm not used to using the skim milk. I'm used to using the cream. The cream at the crumb. We're at a skimmer for you to taste now. So we're going to cook them 25 more minutes for a standard size potato. Now if you've got a lot larger potato you're going to have to cook it longer than that. I'm going to flip these and then I'm going to put some stuff on them and then flip them quick and then we're going to eat. Chris's rib bread, it's got a bunch of good stuff in it. If you didn't watch the video, see it's got pepper, it's got brown sugar, it's got kosher salt, it's got pepper, it's got cayenne pepper. It's got, what am I missing Chris? I don't know the rib bread. I don't have it memorized. It's got a lot of good stuff in it. Yeah. All the good stuff. Now see this broccoli, all two have, it ought to be hot enough and that butter should be melted so now you can just toss it and get it ready for supper. Yeah. And this should almost caramelize because it does have a little bit of sugar in it. Not a lot but a little. You talking about the rib bread? Yeah. It's got a lot. Oh it does? Yeah. So obviously you can't use too much. Now these are getting about right. Looking good. And I'm actually, they're good and soft. Look at this on the plate. Yeah. It looked pretty good on that side, didn't it? Yeah. It's going to make a mess in the pan but we can clean that up. No problem. With no problem. If you're not making a mess in your iron skillet, you're not using your iron skillet. Side if you want to, however you want to do it. Or you can put it on your sweet potato. Yeah, a lot of people eat apple with pork. Yep, they do. So there's our sweet potatoes. You can see they're nice and soft and juicy coming out of the air fryer. It does a really, really good job. I typically take mine out. I don't know if Chris wants me to take his out or not but. I eat the peel, or I eat at least some of the peel on mine usually. Just remember if you're going to use the milk, and you're going to use the skim milk like I did, put it in there like at this point where it's not in a boiling stage. And that way you won't get the little curdle look. But boy, it smells good. And it's going to taste good. I guarantee it. So we've got dessert on the plate with our supper. It's a lot of food. Right? So if you cook the right things, you can eat a lot of it. That's the water and then we're going to taste supper. We got many people watching tonight, Chris. About three or four. Three or four? Yeah, about 1200. And y'all root me on because I have lost six pounds. I'm going to be looking good by Thanksgiving. And that way I can eat what I want to by then. Right? This is the pork. I'm not going to eat that fat part that's on it. I'm just going to eat the good part, the meat part. Yeah, we've never tried to do that with that rub before. I like to sear something in it or whatever. It's good, but now tenderloin, you can't overcook it. And really, I've left it in there too long. It's a little tough. But that's why tenderloin is. It's just not the best part of the pig, is it? It's hard to cook. Yes, it is. Properly perfect. Let's try this. We know the sweet potato is good because we got it from Wendix. And Wendix, in Angles, has the best sweet potatoes. They're just really good and sweet. Y'all hear Marcy. That's our dog, Hulk. She's fine. She's so sad. And let's taste the apple. And I'm going to get a raisin. I didn't know you were down there, Chris. I'm sorry. Marcy, stop. It's delicious. Those honey-crisp apples are so good. Boy, they're delicious. Tart and sweet at the same time. I hope you've enjoyed watching Colored Valley Cooks, where we cook like Mama did. And even set off the smoke alarm like Mama does every once in a while. Bye, y'all. Love ya.