(audience applauds)
- We are back with Echo Kellum and Brooke Shields.
Give it up y'all.
(audience and guests clapping)
Y'all probably know I'm a busy woman at this point.
I got lots of jobs. I'm a single mama.
So our next guest, she makes sure between all of that,
I eat well by preparing healthier meals.
She makes amazing food.
So we're here to show us her secrets
to making healthy dishes.
Let's welcome Chef Pam, aka a Chef Blondie.
Give it up y'all.
(crowd and guests clapping)
So this is Brooke. This is Echo.
- [Chef Blondie] Hi Brooke.
- Hi.
- So wait.
You have an, I want you to celebrate,
you have an interesting path in how you got into this.
- Right, right.
- So tell everybody.
- Okay, so before I was doing this, I had a different job.
I was in the entertainment industry.
I was getting bored and I was aging out, unfortunately.
And I always cooked and I went to culinary school.
And while I was in culinary school, I booked my first job.
I was working for Ridley Scott.
And then I went to Don Henley
and the Eagles when they got back together.
And I was like, pinch me.
Pay me? I'll pay you to do this.
But it was so much fun and it's just snowballed from there.
But, I want us to eat.
- Okay, so you brought one of my favorites.
This is one of my favorites.
- Yes. All right.
So these are blueberry muffins, but they're grain free.
They don't have any real sugar in them,
they're made with coconut sugar.
You can use butter in this, but I use coconut oil.
It's got a little bit of apple sauce
and a ton of blueberries.
So,
- I'm being polite. - you have butter-
- I'm gonna eat.
- Yeah, but please take a bite.
- Okay. It's so good.
I go for the big
the thing is the blueberries in it.
Oh.
- Oh my God, awesome.
- [Kelly] Oh. Real blueberry.
Moist.
(audience laughing)
Tell me- - Yup. (laughs)
- Tell me that is not so good.
- Wow. - Oh my God.
- Mm-hm.
- Yeah. I love you.
I'll just take one more bite to make sure.
(Chef Blondie laughing)
- Nobody talk to me.
- They have a sayin' on TikTok, these are bussin.
- Oh, I love it. (claps)
- What does that mean?
- [Chef Blondie] Oh, they're busting!
- [Kelly] I like it. I like it.
Bussin. Okay, I love these.
- Let's move on.
- [Kelly] Let's move on.
We're tearing you away.
(audience applauding)
Not only me, my daughter requests these in my house.
She loves these wings.
- [Chef Blondie] Almost every week.
- I know. - Okay.
And River is like, "I have got to have honey buffalo wings".
- [Kelly] She loves 'em.
It is a really simple recipe.
So it's chicken wings and I cut them
so you have a drumette and a little piece of a wing,
and I roll them in gluten-free flour that I season
with a little paprika, a little garlic, a little
onion powder- - You're not gonna taste
any of that healthy stuff though.
It's gonna be amazing. - No, no.
And then they get deep fried in peanut oil.
And then I make a sauce and it's really simple.
It's just honey, butter or you can use a non...
a plant food butter and
- [Kelly] Get in there.
- [Chef Blondie] Frank's hot sauce
and they're rolled in that.
These are wonderful.
- I love you so much.
(Chef Blondie laughs)
- All right, let's move on.
- [Kelly] Okay let's move on.
- This is truly...
(audience clapping)
So-
- Oh my God. And they're like, I don't wanna move on.
- [Echo] I am now. (laughs)
- So this is, I actually won an award for this.
This is my short rib black bean chili.
What makes- - [Kelly] Hi.
(Chef Blondie chuckles) (audience laughs)
- [Echo] Right.
- All right, so I'm gonna tell you just a couple of things
that make this special,
besides braising short ribs
and having them cook a long time in black beans and...
I take six different types of chillies,
dried chilies like this.
I seed them, I put them in hot water, let them soak,
(audience and Echo laugh)
and then I blend them, oh Kelly's already goin' for it.
Please, please-
- No, you talk. I'll make.
- I also add a little bit of cocoa and some expresso
and then it sits and it cooks for about nine hours.
You can do this in a slow cooker.
- Oh. This is why I don't cook y'all 'cause she's here.
(Chef Blondie laughs)
- [Chef Blondie] And this just-
- [Brooke] I'm sorry, are you talking?
(Chef Blondie laughs)
- Oh my God, it's so good.
- I love that you guys are enjoying this.
The cool thing is with all of these recipes,
if you happen to be, I call myself a Chegan.
So I try to eat responsibly and eat plant-based,
but I cheat.
So if you wanted to do this plant-based,
you could use impossible meat with this and cook it slower.
You could use plant-based nuggets with that
and still deep fry 'em and make them taste great.
- Now let's talk about this
'cause this is my favorite thing that you've done.
'Cause I demanded that she make a book because I was like,
why are you keeping this from the world, it's rude?
Because you can do that.
She made a book that literally, she set it up to where
whatever ingredients you wanna use, there's
you can go more keto or you can go real southern,
you can do whatever, you know, real butter, whatever.
And you made a book and tell everybody the name of the book.
- It's "Improvisational Cooking" and then what it is,
is it's a chance for you to take what you need,
all of the things that,
all the things that you really want
but sometimes your tummy doesn't want them.
And to be able to take the things
that your tummy really wants
and put it into that same recipe and have the joy
of eating the great food without having your tummy hurt.
- Yes.
- Or without...
(audience applauding) (Kelly clapping)
Right? That's what we all want.
- Yes.
We gotta get this book to the masses because
it's my favorite food.
Anyway, thank you so much, Chef Blondie.
- Oh, my pleasure.
- I love you.
(audience and guests applauding)
We will be right back with a veterinarian
helping get animals forever homes in Philly.
I'll stay right here.