(Upbeat music)

- Well food brings peopletogether, that's no surprise

and there's nothing liketaking a place at the table.

And that's why Kelly Mintercreated "Fresh Recipes

for Meaningful Gatherings"that anyone can follow.

- [Announcer] Kelly Minter,author, chef and noted

bible teacher is on amission to help you cook

good food while building community.

- For us to take what feelssometimes inaccessible

and be able to bring it downwhere absolutely anybody

can cook, anybody can starta little bit of a garden,

anybody can have people over to you home.

- [Announcer] In her book,"A Place at the Table,"

Kelly shares tasty and healthy recipes

for the holidays and beyond.

- Please welcome to The700 Club, Kelly Minter.

Great to have you here.

- Thank you, I'm so happy tobe here with you all today!

- I love when we havesomeone who's cooking,

it makes the whole studiojust smell amazing!

- Well, I love it, so I'm excited.

- You grew up, your book iscalled, "A Place at the Table,"

and you grew up in afamily that understood

the value of that.

What was, what was a meal like for you

when you were growing up?

- Well they weren't necessarily fancy

but they were consistent.

- Yes.

- And I know everyonecan't do this every night

but my Mom did makedinner every night for us.

And it was a really safeplace and a harbor for us,

no matter what had happened in the day,

we knew that our familywas gonna get together

and have that time.

And I think that's whyI love cooking and I'm,

I'm single, I don't havechildren but I put meals

on all the time- That's wonderful.

and I'm still able tocarry that legacy on.

- So you have made it easy for us

to be able do that aswell in your beautiful

new cookbook, I might add.

You all know I love to collect cookbooks

and yours is on my counter as we speak.

Let's start over here with this salad

because it's so pretty.

- Yes and this so easybut it's, it's distinct

which I like, so it's got aorange, fresh orange dressing

and then of course themango which kind of makes it

different and then justgreens and the nuts.

So there's not a lot to itbut it so, it's so unique.

- [Terry] It looks like a party!

- [Kelly] It, it does, it does!

But it looks more involved than it is

and that's what I always like when people

think you've done more workthan you actually have, so.

- Amen!

(laughing together)

- Right!

- And brussel sprouts, wejust had these for dinner

last night, but you've bacon in with them.

- Yeah, well becausebacon makes everything

taste better, I think.(laughing together)

But what's so great about brussel sprouts

I cook with them constantly,is you just trim the end

cut 'em in half if you want

and then you've got the bacon there.

Again there's not a lot to it but there,

it makes it for color and you get

something green on the table.

- You know one of thethings I love about it too

is when you buy brusselsprouts, they last for a while

like sometimes- Yeah!

sometimes dinner doesn't happen the way

I think it's going to

things come up- Right.

and this is with you for a long time.

- So great.

- Let's move over here, you're gonna bake

something for us right now- Yes!

and then we can talk about desserts.

- Okay, yeah, so this isthe chicken puff pastry

and again this is a fun dish.

It can be used for holidays or anytime,

it's a little bit different but it's,

it's comfort food as well.

So basically you've gotyour puff pastry here

and then over here is we'vegot our shredded chicken

it can be from a rotisserie chicken

or you can shred it froma breast or whatever.

And then we can justadd our spinach, okay,

so we're just gonna combinethese things together.

- [Terry] Is that, that was frozen spinach

or do you use fresh?

- You can use fresh, thisis frozen and thawed.

- Okay.

- So you just wanna makesure you thaw it out.

I'm just throwing all my- [Terry] That's pepper.

spices in here at one time.

- Pepper, yes, saltand some, pepper, salt,

garlic powder and onion powderif you like that as well.

- Okay.

- And then we've got our cheese

and again this is whatmakes it comfort food.

- [Terry] Yummy.

- [Kelly] But you know wegotta do what we gotta do.

- [Terry] Hey I'ma Wisconsingirl, I'm for that.

- [Kelly] Okay, and then now I'll tell you

typically I would maybeput this in a KitchenAid

because you've got this,even at room temperature

you kinda have this, youknow, it's a little tough

to kinda jam it in there.

- [Terry] Lump it all together.

- [Kelly] And so and Iwould actually, really,

probably even put gloveson at this point and maybe

just get my hands in there.

- [Terry] Get you hands inthere and kind of mix it

But you can see basicallyhowever you want to

get this all mixed up is totally fine.

But I like to put it sometimes

in that KitchenAid withthe, with the paddle

and then that will just get a nice blend.

But for our purposes,essentially what we're gonna do

is we'll take this over hereand we'll put some of this

in the middle of thispuff pastry, like this.

- [Terry] Okay.

- [Kelly] And of course it's not

- [Terry] Blended the way you want.

- [Kelly] Mixed quite asthoroughly as you would typically

want to do that but evenroom temperature cream cheese

is a lot, yes.

And I'm just gonna, I'm gonnago and use my hand Terry.

- Go for it girl, go for it!

- Okay we're gonna go in hereand just get right to it.

So you kinda have again,you'll have a better,

you'll have a better mix and you'll

just kinda have enough space there.

- [Terry] Right.

- And then, you'regonna take this egg yolk

and this is just gonna help everything

sort of stick together,which is nice and do this.

And I just made this theother night and it was so fun

and my friends, they absolutely love it

and they thought I was muchbetter than I actually am.

(Terry laughing)

And then we'll just kind of pull this over

- Okay.

[Kelly] And, yep and thenwe'll kinda cinch these edges

together and then we'll take it

pop it over here.

- So you've turned it upsidedown now to hold it together.

- So the seams and so the seams are hidden

and now if you have andwe'll show once it's finished

but if you have a littleextra puff pastry,

you can put long strips andkind of do some decorative

stuff, that's if you have extra time.

- Right.

- I typically don't have time for that

and I just throw it in there.

Then we're gonna brush this with egg yolk

and this is gonna helpgive it a really nice

just kind of golden brown,- [Terry] Awesome.

so it comes out really,really beautifully.

- [Terry] And I'm gonna grab the gloves

right here- [Kelly] Okay.

and head back to the oven- Okay, that sounds great.

because your recipe make two, right?

- Yes, yes which is fabulous!

- So look at, oh you did the strips

on this one, look at you!

- Yeah, so fancy, fancy.

I know that you've gotmore time on television

than you do in real life right?

(laughing together)

So here's some strips and then of course

you can sprinkle- [Terry] Awesome!

some salt and pepper to taste.

- [Kelly] And then you wouldjust give it a few minutes

and slice it down the middle.

- So because it makestwo for a large gathering

this would be really wonderful?

- It's incredible, yes!

- And what's your dessert?

- This is the mocha torteand I co-wrote this cookbook

with a wonderful chef inNashville who had a bakery

and her name is Regina Pinto.

And this is one of her, whatused to be a secret recipe

but of course it not anymorebecause it's in the cookbook.

But the mocha torte isfabulous, it's rich,

you can use it anytime of the year

but I especially loveit during the holidays.

- The frosting makes youjust wanna go like that,

doesn't it?- [Kelly] Yes!

- [Terry] But I'm gonna contain myself.

- [Kelly] Beautiful!

- I wanna say your book iscalled "A Place at the Table."

Boy timing is everything and it makes

a wonderful gift for the holidays.

Want you all to know that it's available

wherever books are sold.

And wonderful things happen at the table

when wonderful food is prepared.