Daphne Oz Cooks A Smokey Salmon & Avocado Wedge Salad, Tours Her Kitchen & Home | PeopleTV
she was the fun-loving easygoing co-host,of the hit daytime talk show the chew,actually one other picture to show you,guys for six seasons Daphne oz educated,viewers with her smart take on healthy,living I'm Daphne oz I'm going to show,you some of my favorite ways to get real,food into your day the eldest daughter,of TV's dr. oz Daphne broke onto the,food scene after publishing her first,book the dorm-room diet when she was,just 20 years old took my freshman year,lost 30 pounds I was like you know what,my peers need to benefit from this a,decade later she's an Emmy award-winning,host and a best-selling author with four,books on her resume including her latest,the happy cook today Daphne is inviting,us into her home to show us what she,really cooks for dinner hey I'm Daphne,odds welcome to my home this is our,apartment in Manhattan what I'm going to,show you today is how I kind of make,sense of all the kitchen gadgets and,playtime that I like to have in my,kitchen in my home that that I've had to,sort of make work within the confines of,our space here you'll see that like the,majority of my living space is this,kitchen island that was so important to,me but you know for those moments when I,want to remind myself that oh yeah like,I'm 30 years old and I should be able to,have my girlfriend's over and have a,glass of wine and be a normal human this,table lends itself quite nicely it's,black sexy marble I'm sorry it's like,I'm still obsessed for that even though,I never used to come bend down for a,second,check these freaking awesome brass rings,out I ordered these from Las Vegas,on eBay my major contribution to this,wine cellar of source wine fridge is the,shipment of white girl roses I thought I,would make you one of my favorite cheap,but cheerful drinks not that I'm you,know saying you're a cheap date or,something Prosecco with a floater of its,size your mouth it's this elderflower,liqueur it's not super sweet my favorite,drink is a tequila soda with lots of,lime I don't like sweet drinks but if,you're just starting the night off and,you think that tequila's a little,aggressive this is a great option sure,we actually like created this bar space,all sort of give me more in my cookbooks,of which I have hundreds I think the,reason to own cookbooks is just to be,inspired by the way so many different,people think about eating and think,about cooking for me it should be,relaxing it should be exciting and,freeing and like a place to totally,personalize and make it your own and the,only way you're gonna feel confident,doing that is if you see that there are,five thousand different ways to view any,particular dish and you have to find the,one that is frankly easy and fun for you,to make and that your family will,actually eat my mom's Italian my dad is,Turkish so I grew up with this kind of,like motley crew of Middle Eastern and,Mediterranean food and I think that,really informed the way that I in my,perfect world would eat every day like I,want lots of fresh flavors like lots of,fresh herbs I love to work with nuts and,dren dried fruits my style now is make,it simple make it simply elevated keep,it fun and personalized that's the whole,game let's check out my okay so this is,the Cadillac of coffee makers I regret,to say that I'm at about like a 50%,success rate of making delicious coffee,out of this machine my husband on the,other hand makes masterful coffee I'll,show you my spice cabinet,I'm the spice fanatic I think it's one,of those things that you can so quickly,change the flavor of a really basic dish,just by adding different spice profiles,like you can go Mexican with oregano and,cumin Indian with coriander and curry,you know you just you you have so much,to play with just by having these things,at your finger,I may be the only culinary person who's,a big believer in truffle salt it gives,you five hundred dollars worth of,truffle flavor for the price of a few,lattes and I use it all the time and I,love it I have all these different,little spice blends that I get from a,place here in the city called the blot,this one is the coat I don't see French,cooked any cocoa can you go Vincent's,Abunda food its poppy seeds and lemon,for salads fish cheese and desserts this,is just a small sampling of my obsession,with like all kinds of different either,homeopathic or sort of health supportive,supplements and different kind of herbs,they really I feel I'm not gonna tell,you that feel but I feel good as you can,see proportionate to the rest of my home,this is kitchen island is like,ridiculously big but it's the thing that,makes me happiest in this kitchen Bar,None because it is my prep station is,also where I lay foods out and I'll just,do like family style and I'll let people,sit kind of like Bedouins throughout my,living room and just relax and have a,good time and put their feet up and,that's exactly how I hope to feel when,I'm in other people's homes,here are most of the ingredients for,this smoky salmon and avocado wedg
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EyeSwoon x Daphne Oz x Eden Grinshpan
EyeSwoon x Daphne Oz x Eden Grinshpan
these are my girls we are here cooking,Mediterranean deliciousness I'm so,excited I love the way of honoring our,Mediterranean Eastern heritage we're,gonna make crispy chicken thighs with,cracked coriander smashed fried potatoes,with horseradish cream a creme fraiche,creme fraiche should have shaved over a,vegetable salad with dates and pine nuts,you know who's having the biggest moment,of all I wanna know who's doing their PR,whoo celery juice so I know no I don't,know what's going on freakin like a list,of everywhere like do I eat celery and,like I feel much like the same I don't,see why drinking it with it cheese I,love celery and peanut butter oh yeah,with a little sea salt and honey wants,yeah why you don't need to take it to,that level I'm like mmm peanut butters,she's like with this amazing honey from,the South of France I must say salted it,I'm like I wish I thought of that god I,agree I think all of us think that,coriander is having its moment it is,this is coriander it would be kind of,buying whole spices to begin with so I,feel like you're gonna get maximum,flavor maximum essence I love doing this,oh yeah especially for visual oh wait oh,it's so good there is a whole cookbook,to be written about like sexy snacks,like delicious fast easy that can have,I taught you about the moments of love,Annette yes you get an extra foul with,it bring it to room temperature I feel,like a lot of people forget to do that,they take it right out of the fridge and,then expect it to get like a crispy skin,you a little bit of olive oil on here no,just we're just putting on this just no,they never said yeah I said I don't want,to just go slipping away and this these,are look at these beautiful lovely,thighs and they got tons of skin so,we're gonna talk about this is you're,gonna get layers of flavor you're gonna,get the cumin and the coriander that are,really gonna give it that like nice,little lemon situation going on and that,earthy spice combo and then you've got,freshness from the time and then I'm,also just pressing it into the scanning,the reason I love a bone-in skin-on,chicken thigh is you really can't,it up because of the bone they keep so,much moisture because of the fat and the,skin they keep all of that like richness,that's dark meat so it really holds its,plate I was talking about Micah the,other day we're gonna be careful not to,over cut the pin here we don't have this,piece why don't you talk about rendering,it so rendering is giving it the spot in,this skin the chance to melt,and dissipate into the recipe a olive,oil then I'm gonna take it a little,lower to like a medium load took another,8 minutes or so then it goes in the oven,10 minutes skin side down 10 minutes get,signup mashed potato it's like soft and,gooey on the inside and it's crispy and,golden between the cream of Arts today,because texture is everything yes like I,side from obviously contrasting my,flavor its texture for me our boiling is,like tea yes and that just means that,you're cooking them so that they're,fork-tender,and so that ensures that the potato is,tender on the inside that was creating,that buttery inside the potato and then,the rest is Lavinia that has been a very,nice coverage,and we want to make sure that when we're,roasting is potatoes we're roasting this,on high heat,I need like 425 even 40s so I do a 450,overcrowd they're gonna steam against,one another and they're not going to get,to that beautiful golden kind of 2016,sexuality and I think that's a really,important note this is all these are all,really like simple easy dishes just,don't forget just don't mess it up no,never,overcrowd that's honestly I think the,party yeah,right now are there things no one has,ever said oh this is too salty not for,me anyway I'm obsessed with salt so wait,you left at sea and on I left the skin,on because I don't want the clothes to,burn and they're gonna go in the oven,for 20 minutes and then you'll just,squeeze them out and I'll whisk them,into the fat before we ladle it over the,chair I will show you how golden brown,and crisp escapes away no you're not,gonna be cooking it before you put it on,not yet okay so as you can see I'm,throwing everything into this salad and,we have fennel fronds we have some,celery leaves I put some fresh mint on,there,and then I'm going to finish with lemon,zest the pecorino and then regula or OMH,creme fraiche love nut and I'm shaving,some fresh forever and I'm gonna decide,what's gonna go over the potatoes first,of all let's get in there so we couldn't,bland with them loosen the lemony up a,little bit then give it a little time oh,my this is everything we wanted nor the,best part you just finish it with a lot,of beautiful cheese and a drizzle the,olive oil ready,you can make all of these elements in,advance as long as you don't put the,dress code a little longer in the oven,to make oh yeah because he's not around,with it and then we're going to squeeze,our chicken fat I love a keeper I love a,briny element m
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Dr Oz's 7-Minute Morning Workout
Dr Oz's 7-Minute Morning Workout
all right i'm here joe barrow remember,seven minutes put it on the clock it's,our seven minute morning workout right,you do it now you get psyched up,everyone's leaning forward and stretch,let your head loose uh,like completely untethered,wicking towards the ground now no you,only need seven minutes here for a,reason because everybody has seven,minutes in the morning the real question,is are you willing to admit your life is,so disorganized you can't make seven,minutes for what i'm about to do now joy,bend your left knee,and you're gonna feel a little tension,in your right hip yep yep and now bend,your right knee and you feel tension,left hip this is called the hippie pose,because you go like this,and like this they're hippie,and you do that until that oh that tight,hip area relaxes it's where a lot of,tension is stored,and in the morning when i first get up i,love opening up my hips my hamstring and,my neck muscles all right now come,straight up,ah,all the way to the sky,reach skyward you can arc back a little,bit but you don't have to do this if you,do arc back make sure you tighten your,bottom a little bit,you want to build those muscles anyway,but also prevents your back from taking,too much strain then as you lean forward,grab space grab space don't collapse,like you're a slinky grab space come all,the way down and around,and touch your toes if you can't touch,your toes not a big deal touch your,calves your shins your knees doesn't,matter how low you go people are really,loose they're called losers by the way,it's not a competition here all right,and then we're going to jump back,into a plank now i could keep you in a,plank for a couple minutes but we only,have seven minutes so we don't have,enough time for that so i like doing,push-ups you go down and let's say we do,10. now here's i cheat a little bit but,in a bad way i bring my right knee to my,elbow,and then my left knee to my elbow i call,that sewing off no but you want to do,this because it forces you to do a full,push-up,yeah you can do all kinds of other crazy,things and if you don't want to do this,elbow dancing maneuver that's fine too,are we at seven yet i lost track seven,it's so much fun i couldn't,i lost myself in the joy all right and,then one more the other side okay that's,let's call that ten now you arc up,when you arch up if you're sore stay on,your knees if you're not come up on your,feet either one's fine what a beautiful,arc you have try to get your hips off,the ground if you can if you feel loose,enough,and then gently tuck your nose to the,ground swipe it and then come up into a,downward facing dog that was up dog we,just did we're gonna do a couple more,this basic sequence is called,sun sun salutation,it's the foundation of a lot of yoga and,the calisthenics just make it a little,better now take your right foot to the,ceiling high as you can,if you really want to open your hips up,you can arc back a little bit and roll,open your right hip let your foot come,across the midline feels great doesn't,it,and you're getting your breath back from,those push-ups those brutal push-ups we,just did now arc your foot through your,hands,and then come straight up,and i like to go from this into what's,called warrior pose,nicely done joy thank you i'm a newbie,no i don't think so focus over your,middle finger look a lot of this,exercise in the morning is to get you,mentally ready for the day as well so,you're focusing on the middle finger,taking nice good deep breaths from your,belly never forget the breath that,centers you,and then after you've caught your breath,you can wait as long as you want arc,back,so your left hand begins to go below,your left knee do not put pressure on,your left knee,bend your right knee so it's a bit of a,right angle,and arc back oh you feel your lower back,open all the way up,deep breath in,deep breath out,come back into the warrior post like,you're going to go to battle with,somebody like this,and then i straighten my right leg and,go into a triangle pose,ah releasing my other side,now again your hand may be your knee,your shin your ankle to the ground it,doesn't matter wherever you happen to be,that warning is fine,now by now you're saying why did i start,doing this but then i hope you're,thinking you know what this is not that,bad and i'm i'm about a third of the way,through this darn thing so maybe i'll,stick with it just a third,well i don't know we're probably about,that far i don't know it's so much fun,i'm not keeping track you know time,flies when you're having fun all right,leave this is called airplane lean,forward it actually opens up your,hamstring and then finally bring your,foot and your head,close to each other,you can wiggle your head if you want to,loosen up a little bit more,and then bring that foot back and we're,gonna do back to those push-ups the left,side will be your focus this time start,with your left,knee coming up,and then the right side,even if i'm doing the girl push-ups can,i do my le
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Daphne Oz Shares How To Achieve a Fresh, Everyday Makeup Look
Daphne Oz Shares How To Achieve a Fresh, Everyday Makeup Look
hi I'm Daphne oz and today I'm here with,Sean Takei showing you how to achieve a,beautiful fresh everyday makeup look I,like to start my eye look with the,mermaid I'm at in the color Sylvia you,can see it's a really rich ambery brown,berry tan and I think it's a great base,for any eyeshadow even on its own if you,just want to keep something in your,purse to kind of DAB onto your eye I'm,using my palette here this is a custom,palette of some shades that I love I'm,gonna start with a bit of this warm,brown here and this is gonna saturate,the tone that I have on my lid already,which again is a really neutral a live,place to start from which I love and I'm,just sort of delicately patting it over,the entire lid and check yourself as you,go it's like cooking you want to taste,before you serve anyone don't leave your,house or don't get too far along in the,process without having checked that you,like where you're headed and I do like,where I'm heading here really gold but,with a cool tone so that it doesn't look,overly bronzed so once I have a good,base of the brown overall I'm actually,gonna go in with this pink and I'm gonna,use a flatter brush this is the I blend,brush because I want to pick it up and,really deposit mostly in this sort of,Center almost if you pick the highest,point of your eye and work up then I'm,gonna take more of an angled brush like,this eye definer and I'm gently gonna,press it into more of this sort of cool,toned gray and I always tap after I've,brought it onto the brush so that there,isn't any left to kind of flake onto my,eye but I'm just gonna go right into the,deepest part of my eye socket I don't,want a hugely defined lid I don't want,it to feel like it's deep but I do want,there to be some dimension between where,my eye shadow is and where my brow bone,is you want to highlight the high points,of your face and part of doing that is,creating shadow something I really love,to do again in keeping with the blending,look is I'll take a clean brush any kind,of face brush that you have a fluffy,brush works well and I just buff,the outer edge of the eye shadow so that,there isn't a harsh line between my brow,bone and the rest of the shadow this is,the Chandra Kai lustre glide silk,infused eyeliner I'm using Jasper which,is a really beautiful rich brown and I'm,gonna show you on my wrist because,you'll see I can you know rub it out a,little bit in the warmth of my finger,will help to massage it and blend it,into any line instead of starting all,the way on the inner corner of my eye,and building out I'm gonna start from,the middle of my eye the highest point,of my eye again with that lifting up,idea in mind okay so I use my pinky and,I kind of anchor it to my face that,makes me stable as I use these little,hash marks to gently build out the outer,corner first I like this look I like a,really fluffy bold lash and you can kind,of build in the volume by adding in that,liner right here at the root of the lash,and then I just bring it into the center,corner really delicately just to,complete the line but not to over build,there I don't want a heavy lid and I can,use my ring finger at this point if I,want to smudge it a little bit again the,heat of that finger will help the,formula melt just a touch so that it,gets really smoky and fresh-looking once,I've built the outer edge with the brown,I'll go back with the black and just get,right along the lash line to extra,define the eye shape remember your eyes,are sisters not twins,so again check as you go you want to,make sure that you are accentuating now,I told you I love to go back with a with,the dark shade so I'm gonna use slate,again in this luster glide silk infused,eyeliner with the black I can go now,right along the lash line and give it,slightly more definition than it has it,also makes it a little bit blue which I,like I'm gonna wait to put my mascara on,and to finish the eyes until I'm done,with my face it's time for foundation,and you'll see how quickly this really,completes the overall beautiful skin,that we talked about right at the outset,of this makeup application so the first,thing I'm going to start with is the,future skin foundation this formula is,creamy it's water-based it doesn't stick,to pores it doesn't attach to that dry,flaky section that you might have it,really feels very sort of moveable,throughout the day I'm going to apply it,with my fingers because you'll see how,smooth the finishes if you have a brush,or a sponge and you prefer to do it that,way it's great too and you can see right,from the outset how it corrects my color,so I have a little bit of redness in my,skin this color has a little bit of,yellow which is going to help,counterbalance that and even just with a,such a little amount going on,watch this dull skin effect it's,unbelievable it's taking down any,redness has a real smoothing effect and,again provides the perfect amount of,coverage for a day time or for heavier,needs as well okay so now it's time for,some u
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Make Daphne Oz's cauliflower tacos, lentil black bean burgers and chicken skewers l GMA
Make Daphne Oz's cauliflower tacos, lentil black bean burgers and chicken skewers l GMA
right now masterchef junior judge and,cookbook author daphne oz here is doing,the cooking,something for everybody the new cookbook,is eat your heart out and she's gonna,show us something good delicious but i,was just talking to you about the,kitties you said they're everywhere give,us an update two four six and eight you,got four good man yes all the even,numbers two four six and eight and they,are everywhere they're coming out of the,woodwork they're always in the kitchen,cooking having a good time eating a lot,you know getting kisses look at that,that was easter sunday oh no i brewed is,it easy to sell them on this you're,about to show us now tacos but not what,you normally would think when you first,think tacos right of course so eat your,heart out is 150 recipes free from,gluten free from refined sugar,and this is actually a reset plan that i,follow when i'm looking to feel good in,my skin but still enjoying my food it's,a reset for people who love to eat like,me and um,let's get that's here for the eaters and,honestly i you can maybe tell i'm an,anne nut or kind of girl i went for the,highlighter color with the blue shoes,i really don't believe in deprivation,and i don't believe taking good care of,ourselves has to be hard it has to be,delicious,um so i want to show you some of my,favorite ways especially as we're,heading into warmer weather i am putting,it in the universe it's happening soon,guys um hear that ginger,ginger please help us um tacos burgers,oh my and also what are skewers,tacos or crispy cauliflower have that,right crispy cauliflower tacos with a,ranch slaw and it's good for you okay so,can you cut up this head of cabbage,i'm looking for a knife i'm giving you,knife skills it's 3 9 am i'm not doing,that yet that'll be our next course,so um the first thing we're going to do,is build this slaw which does involve,cutting up some cabbage which,conveniently is good your glorious karen,has already done for us here so um just,nice crunchy delicious veggies with a,nice ranch slot now this is the key,right of course obviously you want it,cream you want it sumptuous i still want,to enjoy everybody i want pleasure and,wellness in every single bite and this,is a ranch dressing that i make simply,with yogurt a little lemon juice some,fresh garlic fresh herbs of your,choosing i love how do you feel about,scallions i love scallions okay let's,styling it up okay and then how about,cilantro oh you're talking to us now,you're talking to us let's do a tj okay,and then toss that up toss this way all,right and that's a nice thing you can,set it and do it in the morning do it,the night before even because you know,cabbage is so sturdy it can really take,a little time and mellow and and do a,little dancing and it's a little saucy,dancing,business now i'm going to work on the,crunchy cauliflower chocolate right so,now for this sort of coating for the,cauliflower that's going to get it,really nice and crispy baked in the oven,guys wait what was that first that's,yogurt full fat yogurt i'm gonna use,some rice flour now this book really i,worked very hard to make sure there,weren't gonna be a ton of ingredients,that you aren't already shopping for,just some novel interesting but still,simple ways to use them in different,things the only thing in this recipe,that you might not be buying is rice,flour but it is the key to getting this,extra crispy and delicious that's just,paprika i know you thought it was,cayenne but it's just paprika,i'm not going to light your fat electric,on fire yet,a little a little garlic salt in there,garlic powder and salt,hot sauce,hot sauce and then a little water just,to bring it all together into a smooth,batter and you're looking for a,relatively thinned out consistency,because i will tell you the key to the,crispiest crunchiest baked cauliflower,that you've ever had in your life,it's not,it's not too much batter you want just a,nice little bit of flavor all right we,get that in there okay toss your,cauliflower florets in i know it i know,it you're getting hungry we can mix that,i do have to let that sit for a little,bit so that's another thing is these are,quick meals right you don't want i'm not,all at the end of the day you kind of,want to just get something nice and,filling that doesn't take too much time,one thing you want to do is just let,some of the batter run off put it onto,your baking tray with leaving enough,space so the veggies don't steam that's,going to go in a 450 degree oven how,long like 25 minutes until they're,really crisp and golden brown what do we,use here,you got to tell me,i'm trying to get through here i got to,go,okay this is a tack this is a this is,actually a cassava flour you can buy,these already made in the grocery store,but i also have a recipe for them in the,book here is your kohl's i want you to,try a little bit i absolutely are you,game for me to make that absolutely i,will now as you're making that as you're,making that you say there what was it,fo
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2 No-Fuss Ways To Stay In Shape | Instagram Influencer Hannah Bronfman
2 No-Fuss Ways To Stay In Shape | Instagram Influencer Hannah Bronfman
I'm always in the gym I love working out,people work like how do you say,motivated what is the trick honestly,having a workout partner is really,important oh yeah I see a partner in,crime yeah that's exactly helping you it,has to motivate the motivators stay,accountable this is actually a video of,me working out with my husband,and my trainer Kiera Stokes who is,incredibly motivating she texts me,almost every day whether I'm training,with her or not what did you do today,what are you eating how are you feeling,like how much did you sleep she's just,really there about your progress and,having that in a friend and about makes,it accountable totally and then the,other thing is to really switch up your,workouts it's not about just doing the,same monotonous thing in the gym yo ho,dance class class yeah go for a long,walk or a hike like just get outdoors,and keep your body moving I think that's,you know it's not necessarily about,doing something intense every day but,doing something that makes you feel good,I like to go to different parts of the,gym I mean I really love group fitness,class is really great yeah,rumbles really funny little run the,boxing a boxing gym religiously like,could you learn Russians out - yes,hit something until you,brilliant do whatever feels good is,great advice and we just think you're,brilliant please come back any time,number one question people ask me is,what is my healthy obsession so I would,have to say that is celery juice I'm,sure a lot of you at home have been,seeing the craze of celery juice all,over the internet and its really,powerful and then it's really because,people are seeing amazing amazing,results by drinking celery celery juice,properly which means drinking it on an,empty stomach first thing in the morning,so I normally take about what is what,are the so they are it's so basically,it's great for anti-inflammatory it's,great for optimal digestion it clears up,your skin people are seeing benefits,when it comes to their migraines when it,comes to their IBS yeah it's actually,very very powerful when consumed on an,empty stomach,first thing in the morning and it's,quite easy to make I just cut up the,stalks I usually start with about five,six or seven depending on you know how,much I'm eating first thing in the,morning first thing in the morning and,if one is starting out with this you can,start with about six to eight ounces of,juice in the morning and work your way,up to about 16 ounces but I when I first,started doing this I saw insane,improvements on day seven I'm not gonna,lie day four and three were a little I,had like my skin was acting up and it's,like oh gosh like what's going on but,it's really because they're working,there we're coming out and so by day,seven I was like wow the glow is real,people,so you're gonna win that can you do this,ahead or you have to make this fresh,every morning for the full benefit can,do it ahead but I would say that the,juice probably only lasts really for two,days in the fridge,that's you doing it fresh honestly it,doesn't take very long and it smells,good it does smell good and I just don't,want my husband and my dog to like be,really mad at me because I get up,sometimes many hours before them oh,right and it's loud he might not let or,it won't separate though it will,separate for even a little stir and a,lot of people are like well I'm afraid,of the taste of celery tastes weird blah,blah I'm like well you can add a little,bit of lemon lemon squeeze at the top,but really you'll it just tastes like a,little bit like a you get used to it,yeah it's just less chance of just like,it paired with like a little bit of a,gritty play as well with what gin in,that book I have a gin celery cocktail I,used superfoods in my cocktails in my,book as well I think it's a great way to,balance,three-martini when they get home today I,love that it's refreshing oh yes it is,definitely delicious it also is really,good with sustained energy people are,you doing a lot of reduction in coffee,by drinking salary juice,first thing in the morning I love that,yeah which is great because I we all,know that everyone's addicted to coffee,where people are really trying to stick,to one cup a day so that actually this,could help you kind of get there to wean,yourself
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Daphne Oz Inside My Kitchen
Daphne Oz Inside My Kitchen
hey guys I'm definitely ons and thank,you for joining me inside my kitchen,today I'm gonna show you one of my,all-time favorite recipes it's a chicken,Paillard with melon salsa fresca I first,had a version of this dish when my,family and I were on vacation in the,islands it really is simple flavorful,and really feels totally indulgent and,exciting at the same time okay here's,what you're gonna need boneless skinless,chicken breasts fresh lime juice fresh,ginger avocado some fresh scallions you,also want some fresh herbs I'm gonna use,fresh parsley today fresh fruit,watermelon and some mango as well then,I'm gonna add some chili we're gonna,throw it all together with a little,olive oil a little salt and you're gonna,be all right first up you're going to,pound in the chicken breast out to about,half inch thick and this is your chance,to get out any pent-up aggression that,you might have had during the day and,you can use a mallet for that but if you,don't have a mallet the bottom of a,skillet works perfectly one of the,things that I like to do is actually,wrap my cutting board with plastic wrap,all right go to town all right now check,out how easy cleanup is all right now,that I have all four chicken breasts,nice and even thickness I'm gonna season,them with salt and set them aside while,I make the salsa so first up we're gonna,mince some ginger and chop up some,scallions filo my two and a half year,old loves this dish I leave the chili,out of hers but the fruit makes it,really accessible for her she loves,chicken all right next up you're gonna,grab some fresh herbs like I said I'm,gonna use parsley today but any kind of,soft fresh herb works really nicely here,I also like to grow my own I keep a,little windowsill Potter make it rain,you're gonna add some chili now and you,really want to base this on like how,much heat you actually want to eat so,I'm gonna show you some options that,you're easily gonna find out your,supermarket the lowest heat would be the,Fresno jalapeno is a little bit spicier,a little bit more of a biting heat this,is called a habanero this is the mother,lode,it will burn your mouth off if you were,to take a bite of this it would be game,over all done for myself I wouldn't a,little slice like that straight through,the pepper drop it into the sauce about,an hour before you're ready to use it,and it will infuse the whole thing with,just the right amount of Hellfire heat,I'm gonna also add in a little bit of,this jalapeno next up I'm gonna cut up,some avocado and just scoop it right,into the bowl okay I'm gonna add my,olive oil into the recipe right now,because I want a little bit of liquid as,I start adding the fruits for the,habanero to be steeping in and give us,some of that heat I'm also gonna add a,nice pinch of that kosher salt to add to,this liquid I'm also gonna do the juice,of two limes mango up next now here's,where you can really kind of spice it up,and bury it depending on when in the,year you're making this in the fall and,in the winter dried foods are great as,well,you dried cherries dried cranberries,worked fine all right last but not least,we're gonna get some watermelon oh so,flavorful so bright so delicious so,vibrant now let's make that chicken so,I'm gonna go two at a time in here I,will say trying to lose weight after,having gave you number two then it's on,situations and having meals like this on,hand makes it possible for me to try to,eat healthily and also try to eat half,and this is hitting the bull's eye for,me on all those other piece of chicken,breasts ladle some of this amazing fruit,and chili and lime and ginger saucer,right on top,I seriously feel like I'm sitting on a,beach right now who doesn't want a,vacation in their mouth
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Daphne Oz Makes White Pizza with Everything Bagel Crust | WW (formerly Weight Watchers)
Daphne Oz Makes White Pizza with Everything Bagel Crust | WW (formerly Weight Watchers)
(smooth music),- White pizza with Everything Bagel crust.,Can you believe it is WW friendly?,'Cause it is.,I made my own whole wheat pizza
dough from a recipe online.,I used Pinch of Yum's recipe.,You can use whatever you
like that is WW friendly.,And now it is this beautiful,
soft, pliable dough.,Perfect to roll into two 12 inch rounds,to make our delicious white
Everything Bagel pizza.,It sounds amazing.,One of the things that
I love about this recipe,is all the little ways it adds flavor,into a very simple but
totally delicious mix.,Fried garlic is one of those ways.,If you love the taste of garlic,,and you love the taste of
Everything Bagel spice,,you are really going to enjoy this,,because it basically just
makes little thin crispy bites,of garlic chips, which,
who doesn't love this?,So what you want to do, is
without crushing it too much,,you want to just press down a little bit,just to loosen those skins,,so they're easier to peel.,But you want to leave
the clove kind of intact,,'cause we're going to
make thin little shavings,of the garlic.,So peeling three cloves here.,So now I'm just cutting down
the first clove of garlic,getting these nice, thin, even slices.,You want them to cook evenly.,You don't want some thinner,,so they're going to burn
fast or anything like that.,And don't kill yourself.,If you have a little nub like
this, set it to the side.,Lovely.,Now I'm going to use just
a little bit of olive oil,and I'm going to line the plate.,You can use non-stick
spray if you'd like to.,Then arrange these in as much
of a single layer as possible.,And when I'm picking them up,,you'll see what I'm doing,is kind of using the
remaining oil on my hands,to coat each garlic clove.,If you're not going to use this step,,you just want to give the
garlic cloves a little spray,with your non-stick,so that they have that little
bit of the oil coating.,That's going to help them
crisp up in the microwave.,This is, I have to tell you,
a novel technique for me,,but it makes sense.,It's going to help the
garlic release any liquid,,which will help it crisp up.,Three to four minutes in the microwave.,Three, two, one.,Okay. Let's see.,Oh yeah!,We got some crispy little
garlic chips going on.,These are going to continue
to crisp as they cool.,So just set them aside until
you're ready to use them.,Flour your board.,I have a little whole
wheat flour left here.,You can leave the other half
of your dough covered up,until you're ready to use,
so you don't have to dry out.,Now, one thing you might want
to roll your pizza out with,is a rolling pin.,Which I was unable to find.,So if you have a wine
bottle, that works great.,If you are familiar with
the tossing technique,,you can do it that way.,Or you can just work
it as flat as possible,and then get whatever is
cylindrically shaped in your house.,In my case, it's going
to be a salt container,that I hope does not spill everywhere.,And we just want to get this,about a quarter to a half inch thick.,Well, you know, you want an
even thickness throughout.,Lifts off beautifully.,Oh!,Hire me, Luigi!,And now you just want to set it on tray,,and you can use a little bit
of your non-stick spray here,,or a pump of olive oil,,or just use your hands to
lightly coat the surface.,This is just so it won't
stick to the grill.,That's right.,We're going on the grill today, people.,Summertime is the season for grilling,,and grilling adds a ton of
flavor to your food, obviously,,in a very WW friendly way.,Let's go.,And this is going to
cook up fast, you guys.,That's another benefit of grilling,,fast meals for when you
and your gang are hungry.,Okay, grease side down onto
the grate and watch it closely.,I mean, this is going to take
like, two to three minutes.,Oh, one thing I can show you,
if your dough starts bubbling,and you don't want that,,just go ahead and give
the dough a few pricks,,and that will stop it from bubbling up.,Or, if you like the bubbles,
embrace the bubbles.,This should be getting pretty close.,Oh yeah.,And now, remember, we're only cooking it,part way on this side,,'cause we're going to top it,and finish the cooking on the other side.,So you don't need to let it
go too much longer than this.,Let's see.,All right. Back inside for some toppings.,Let's do it.,So here we have our pizza
dough, cooked on one side.,Before I flip it over, I'm
going to do the same thing.,Just a little bit of a light
oiling, a light massage,on the side that is going to
go down on the grill next.,Flip it over.,And this is when we
start to do the cheesing.,There are three cheeses happening,on our white pizza with
Everything Bagel crust.,The first is a part skim ricotta,that I'm just going to lightly
spread around the crust.,I'm just going to leave a
little border, you know,,just so we have something to hold on to.,Ricotta first.,Now we're going to grab
some shredded mozzarella,,'cause you want that great
cheese pull, of course.,Just going to sprinkle that around.,Now we have to grab a
little grated Parmesan,,
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