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Aug. 8, 2025 - Dr. Oz Podcast
42:44
Dr. Oz’s Ultimate Pancake Test + Stedman Graham’s Life Advice | Dr. Oz | S10 | Ep 139 | Full Episode
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Time Text
Wake up with an Oz-approved waffle and pancake.
This is one of the best foods we have ever discovered on the show.
And Steadman Graham reveals lessons on leadership and life with Oprah.
I get to be around one of the most extraordinary women all the time.
Plus, the dish crew is serving up a perfect pairing of sweet and salty.
This is my bacon-wrapped cinnamon rolls.
Oh my god.
Coming up next.
Y'all ready for season 10?
Yeah!
Yeah!
i love you Fluffy clouds of delicious batter, smooth and rich, poured to perfection, cooked golden brown, steamy and soft but crispy on the edges, and oh, how they melt in your mouth and instantly make your day feel so special.
What if every day could be a pancake or waffle day?
Forget about it.
It can't.
And why not?
Every day?
Absolutely impossible.
Well, what if I told you there may be an Oz approved waffles and pancakes?
That would be amazing.
Everyone's clipping out because it's the breakfast moment we've all been waiting for.
In just a moment, we're revealing the healthiest and tastiest waffle and pancake you can all enjoy.
And my breakfast club, they're here to help investigate.
I've got Chef Denny Boom and my Goat Detector, Renatha.
Whoa!
Always in the mood.
Thank you very much, everyone.
So first, you really are a waffle person or pancake person?
You have to choose one.
Now?
Okay.
Okay, I'm gonna let you know.
I'm a pancake person.
You are.
I am.
I thought you were a waffle person.
Shopping.
Well, you know, waffles can be kind of hard and I don't like that rolling around in my mouth.
You know, I might get a cut at the top of my, the roof of my mouth.
So, no.
I like a nice, fluffy, pillowy deliciousness pancake.
You know, come on, round edge with a crust, a little bit of crust, a little bit of stinginess.
Stinginess.
So, you know, a lot of these are off limits for us, right?
You all think about it that way, I hope, right?
Most people are thinking if waffles, pancakes, not going to be good for a healthy breakfast.
You argue, Chef, that it may not be right for us to banish them so quickly.
Once we start digging into it, they're a great source of energy, fiber, and whole grains.
So once you start looking for the right pancake and the right waffle, we're game on.
Right.
So waffles, pancakes, which one's going to win?
It doesn't matter.
They could both be victorious.
Let's start with going through the popular pancake and waffle options that are there.
First off, pancake and waffle mix from a package, which saves so much time, so convenient.
How often do you buy these, Renatha?
Oh, gosh.
I buy them all the time.
Why?
Because they're convenient, okay?
And it's really hard to learn how to make pancakes.
I get it.
I think it's probably most of America right now.
But making it from scratch turns out not to be so difficult.
Well, it's not really that difficult because more or less it's the same ingrediients, give or take.
So when you look at natural ingredients in natural pancakes, there are seven core ingredients, which are flour, egg, we have milk, we have butter, we have sea salt, we have baking powder and sugar, just maybe a teaspoon.
Or you can substitute that with some syrup or maple syrup or something like that.
That's where you get the natural, but then when you look at the package, this is where it makes my heart flutter a little and a little disappointed because, yes, these are convenient.
Yes, these are a consistent result every time, but look at the ingredients.
Some ingredients can be up to twenty, twenty different ingredients.
Okay.
Seven to twenty.
And I always like to say this, D Doc.
If you can't say it, don't eat it.
Okay, so when you look in the ingredients listings, some of these may even have a ghost name.
Okay, it might be Ibidi gibidi gibidi gop.
And you're like, what's that?
And I don't know, but I know what butter is.
I know where it came from.
Well, I can pronounce everything.
Thank you very much.
Okay, so packages are one option, and the homemade is not so bad.
But the one that's really popular are the frozen waffles and pancakes in your supermarket.
They're everywhere.
Why do people love these so much?
Why?
Coming in.
Okay, number one.
And there are so many different flavors.
You got the blueberry, you got banana, mm.
You got chocolate chipsip, okay.
So.
I don't know if I would do that.
I had to pause.
Mm.
Yes.
But that's, I mean, that's why.
So surprising ingredients here.
What do they look like?
Well, the first thing is, you killed me because of the mm.
Yeah.
But we're looking at convenience, right?
So we're going from the package and then we're going to the frozen.
And then the cool thing here is what you see, well, I see a waffle and I see a pancake.
Don't they look delicious, everybody, right?
Yeah.
So, yeah.
Keep up, audience.
Keep up.
Because this is the amazing thing.
Is when you start putting blueberries into things, what we, or actually looking at the colorants, this is not the natural color of the actual pancake or the waffle.
There is actual colorants in the actual products to keep them preserved and make you think and taste with your eyes.
So what they do is they put basically blue dye or beta carotene in there or red dye number seven, eight, twelve and five or even number three.
Get your appetites because that's where it all comes from, right?
But when we start putting all these colorants into our food, this frozen stuff could be literally in the freezer up to a year or if you're like me, I found some at the back of the freezer.
It's all right.
It's got freezer burn on it and everything.
But the strange thing is it's still the same shape, it's still the same color and it still smells great at the end of it, right?
And is there a big difference between the frozen waffles and the frozen pancakes?
It's basically the same thing.
It's more or less the same ingredients.
So taking all your lessons, we decided to create the Oz approved pancake.
It is easy to make.
It is gluten free.
It gives you protein and fiber and it can be frozen.
You can even heat them up within seconds after you freeze them and be on the go.
Are you ready for this?
Yes.
All right.
Bring it.
Let's look here.
I'm going to give you a taste.
This, my friends, is the Oz approved pancake.
All right.
They're even branded the right way.
It's a buckwheat pancake.
Buckwheat, which many of you have never thought about.
That's three times more of fiber than enriched wheat flour.
Three times more.
We're not the I'm giving you a taste.te.
Well, Chef, you walk us through how to make these.
Okay, so what we have our ingredients here, we've got buttermilk, we've got eggs, we've got baking powder, the salt, the sugar, a little canola oil, and then you've got your buckwheat flour itself.
So what we did was we put them into the bowl, mixed it all up, let everything bind, let everything just calm down, because what you've done is you've activated all of those ingredients and the science then takes over.
So my little trick here is what I do is I give it a whisk up again, and then we've got a pan, it's on very medium heat, we're going to roll the oil onto the pan, it smokes a touch, but then what you're going to see.
You can't get it in the middle right here.
No, that's the purpose.
That's the purpose.
What we're going to do is we're going to set the pancake in the center there.
We're going to take it off the heat.
Okay, and then what we're going to see is it'll actually sit.
Now, the trick here is people, we've always been doing this wrong.
We're always shutting it.
I'll flip it.
Yeah, shake it.
Okay, don't do that.
No, no, no, no, no, okay.
That is don't set you up.
Okay, okay, okay.
Set you in a trash.
Shake it, I wanted to feed a bug.
Okay, now what we do is we just let it sit and cook, okay?
That mixture is rested, it's going to sit, and then we're going to flip it over.
And then what you get is this.
Oh, look at them.
Now, you're curious to know, are you?
You're curious to know, yeah.
You've already finished that.
Save something for me, but are you happy with this?
Yes.
Doctor Oz, this is awesome.
This is amazing.
This is nice and fluffy and just fluffy pillows of heaven.
Yay.
Very good.
Perfect.
So we made some of those.
Now this is the part that I want everyone to understand.
I understand.
You want, you're in a hurry, you don't have half an hour in the morning to make pancakes for the family.
You can make these on Sunday.
Yes.
What are you going to do to make sure they're still fresh and tasty for the rest of the week?
Freeze them.
And remember, you can, you're ready for brunch, you're ready to get the kids out with a nice, healthy breakfast.
It smells great.
And you can always dab a little bit of syrup on them or a touch of butter.
Buckwheat pancakes, congratulations.
Awesome.
So fine, you're happy?
I think I'm very happy.
Not that happy.
Next, everyone fears a pancake fail like this.
Look carefully.
So we're testing the trendyest pancakes and waffles on the internet so you don't have to.
Oh, what happened there?
Look at that.
That's a problem.
Oh my gosh.
Shh.
Thank you.
Abducted by a family friend.
I was kidnapped and strapped to the back of a bed in a motorhome.
Told aliens would kill her.
If we talk about the mission, we will be vaporized.
Sexually abused and manipulated.
I haven't finished the mission.
I have until I'm sixteen to have the child.
And her parents blackmailed.
Your abuser convinced your mother to be unfaithful.
He threatened to expose that.
It was all this huge, masterminded plan.
All new Oz.
That's coming up tomorrow.
Wow.
Woohoo!
Splatter fail.
Batter fail.
Shatter fail.
Tatter fail.
Scatter fail.
Platter fail.
S Better fail.
Nobody wants to start their day with a breakfast fail.
So today we're testing the buzziest pancake and waffle treads out there.
So you don't have to.
Chef Danny Boom is back to give you the tasty truth along with Renatha and our breakfast bike club.
They're ready to eat away, chopping through this.
Let's go start a bike club.
Go ahead and start tasting the options.
The first thing you're going to be tasting is an instant pancake in the Instant Pot, which I didn't think was possible.
How does this work?
Anything is possible in an instant pot, believe me, because what these are, you might see them all over the internet, Pinterest, you name it, they're there.
This is a multi cookerer, okay?
And Instant Pot is one of those great brands that have brought out simplicity in the kitchen now.
Basically, it's one pot cooking, literally, and using the power of steam, okay?
And that's pressure cooking at the end of the day.
So the first one is, you might see out there, it comes from Asia, you might call it, see it?
It's called the bouncy cake, okay?
And where they put the whole pancake mixture with an extra egg white into here, and they basically cook it like a big cake.
Like a big saucer comes out.
Big saucer.
Frizzed out.
Yeah.
But what we was, you know, we ain't got time for that.
We've got, you know, we've got to get to eating.
So what we came up to is, if you go to the red store, the blue store, the yellow store, okay, what you'll find is the silicone mold.
So we put the pancake batter here, a drop of water, click on the lid, press for 45 minutes and then they would.
You don't turn them, you don't monitor them, they don't explode or drip.
They don't go away, don't worry about it.
Okay?
I can't believe that.
Breakfast Bite Club, I mean, that makes sense from a convenience stand.
What do you guys think about the taste?
Now, it smells good, right?
However, the texture is a little different.
It's a little cakey, but it does smell good.
I think it's filling.
I actually like the texture.
I like that it's a little more soft on the inside, cakey, he said.
It's spongyer than I expected.
But just a warning to everyone.
If you like a spongy pancake, and I sort of do., then I like it.
I especially love that it's fail-proof because I could never get a pancake off without burning it or undercooking it and then it falls apart.
Yeah.
Okay, next pancake, Treadman.
It's all over the internet.
It's made with just two ingredients, bananas and eggs.
Take a look at how easy it is to make.
I mean, they handle really well.
They're beautiful.
And what you see here, guys, is what you've done is you've created a gluten-free pancake using a banana and then a egg and a touch of canola oil.
That's all you've done.
You've bound, you've basically made your batter, you've placed it into the heat, and it's exactly the same texture to me.
It's stunning that they personally, I don't know how they came up with the idea.
It's brilliant.
But here's the part that I love.
124 calories per serving.
124.
And they're naturally sweet.
There's no need for extra calories.
Breakfast Bike Club, these are odds proved on the nutrition side, but what about the taste side?
I can definitely taste the banana in it.
Mm hmm.
Is that good or bad?
I'll enjoy that.
It's very fresh, very rich.
And if no car, come on now.
I love it.
Come on now.
I think the flavor is balanced.
Yeah, it's balanced well.
Okay, let's get to the last option.
You're not going to believe this, right?
This is a whole next level.
Cauliwaffle.
Now the internet has found yet another use for coliflower, which I love so much.
I've seen failures of hash brown waffles going really wrong.
You say this is actually better, Chef.
I do.
It's better for you, first of all, because it's lower calorie, okay?
But the great thing here about it is you're taking out all the processed things.
You're putting in something that's a vegetable which is great for you and it's very very simple to actually mix around the recipe.
So what you can do here is you're going to take your normal coliflower, you're going to make that into, you can either go to the supermarket and get what they call coliflower rice.
Okay.
And basically make it into a puree.
Whisk it in with the cheese or the egg.
My big favorite on with the banana as well.
If you wanted to elevate everything, add a little bit of ricotta and you get that lovely, lovely, lovely.
Oh, I love that idea.
Oh, yeah.
Let me give you numbers.
300 calories, but it's a power punch for protein.
22 grams of protein, only 9 grams of carbs.
Ralph will be happy.
Now, it sounds so crazy and bizarre, and it's got so such good numbers.
What do you guys think about the taste?
I am not a fan of cauliflower, but this is amazing.
Oh yeah.
There we go.
Yeah.
You know what, this is seriously, we talk about a lot of foods on the show, everybody.
This is one of the best foods we have ever discovered on this show.
This cauliflower is unbelievable.
Pass it out to the audience behind.
They're gonna rush you if you don't.
All the recipes are on dr. Ryan's dot com dot Prove them out, share them with your friends.
Chef Danny, thank you very much.
Ranatha, for testing the rest of my bike club, we'll be right back.
*Cheering*
Now, next to try to figure out what's your passion and purpose, well, this guy's here with a step by step plan to help you take control of your life and reach your full potential.
You don't want to miss this.
Stick around.
You don't want to miss this.
I'm so excited for you to meet my next guest.
I've got to know him because he's the longtime partner of my friend and mentor, Oprah.
Steadman Graham is here on the set.
Steadman lives by the belief that individuals should not be defined by their circumstances, but only by their possibilities.
And today he's here with a new plan to help you find your purpose in life and become the leader you were meant to be.
You will never maximize your potential when you don't know who you are, when you have no identity.
He's a New York Times bestselling author, motivational speaker, and entrepreneur.
Stedman Graham has spent more than 30 years teaching about leadership and how to use it to take control of your life.
The question is always, how do you see yourself?
As chairman and CEO of S. Graham and Associates, a management and marketing consultant firm, his clients have included Gulfstream Aerospace, Deloitte, CVS Pharmacy, the Indiana Pacers, and Minnesota Vikings.
Though he prefers to keep a low personal profile, his long-time relationship with media mogul Oprah Winfrey often makes that difficult.
But for over 30 years, the power couple has built an incredible partnership that works for both of them.
Now Steadman Graham has a new book, Identity Leadership Hitting the Shelves.
and in it, a step-by-step guide to answer three questions that will change your life.
Please welcome Stedman Graham.
Ha ha, get out of here.
Get out of here.
How are you?
Oh, my goodness.
It's such an honor to have you on the set.
One of the people I enjoy speaking with the most is you, because you have these remarkable insights into the people around you.
You don't often verbalize them, but they're there, and I see you processing it.
And when we're out at different events, I can see someone look at someone and say there's some element of what they're doing they could do even better.
And that's the wisdom I'm always looking for in my own life.
Now, when you were growing up in Whitesboro, New Jer Jersey, which is not far from here.
Right.
Did you have a sense of self?
Did you know who you were going to be?
No, I didn't know who I was going to be.
I had a lot of dysfunction kind of in my family.
I had two special need brothers.
And so I got used to having to fight every single day in school because they would call my family names and me names.
And so I grew up with low self esteem and lack of confidence in myself.
And any confidence that I got as a result of that was through basketball.
I was a pretty good basketball player, if you let me tell it.
And he was recruited.
at the top school of the country, actually UCLA, which had won twelve national championships in a row.
And he played professionally in Europe.
And so basketball was it gave me enough self esteem and confidence to kind of believe in myself and not destroy myself.
Most people don't know, but I worked in the prison system five years.
I didn't say I was in the prison system.
That's right.
And there's no question I would have been imprisoned in that system because I had so much rage and anger.
And if you know anything about anger, anger always destroys.
Whatever you put out comes back.
So when I find myself focusing on the negative, I'm trying to get myself back into positive energy.
Let me unwrap this a little bit because to find out who you are, you've got to deal with some of the packaging that you put into, the boxes that you put into.
You put in boxes because of your gender or because of your race or because of your education level.
How do you manage that?
Because folks at home are watching and they're also in boxes like you were in.
Well, most of us are not conscious of our ability to change.
Most of us, we wake up in the morning, we wash our face, we brush our teeth, we get something to eat, get the kids off the school work all day, come home in the afternoon, spend time with the family, watch TV, go to bed, maybe dream.
That's Monday.
That's Monday.
And we repeat that same process over and over every single day.
And so if you did the same thing you did yesterday as you would do today as you would do tomorrow, what have you done?
Nothing.
Because you've already done it.
Yes.
Yes.
And so you work and work and work and you look back after about twenty years and you say, you know what?
I have no more.
30 years and say, I have no more in the end than I had in beginning because you've never worked on yourself.
So what I'm trying to do is create a system based on my experience that teaches people how to create, customize their own system for success based on a process.
And if you don't have that, then all you're doing is trying to fool everybody and act like just because you got a nice suit on and, you know., you're a great guy and all of that, that I'm all of that.
When you've missed your whole life.
And what makes everyone equal is everybody has 24 hours.
So this book, Identity Leadership, just came out.
If I can't, just to make it come alive, let's use an example.
And you picked in the book, for example, Oprah Winfrey.
You said Oprah is the true identity leader prototype.
She's a strong sense of self.
What gave her that?
How did she get from her humble beginnings in Mississippi to where she is now?
Well, first of all, she wanted to be somebody.
And then secondly, she found in Baltimore, she found her purpose when she worked on the talk show with Richard Sherr.
She realized, oh, this is what I'm supposed to be doing.
And then she used her communication skills because she's been talking and speaking since she was three.
So she got to get a chance to practice that and she became the greatest communicator in the world.
So it's about your ability to organize the resources around the world around yourself so you can empower yourself so that you can now serve the world with your talents and gifts and your purpose in life.
The process of success is the same for every single person.
That's what I got.
That's what I realized.
So when I first started the show, I asked Oprah to come on.
I was a newbie 10 years ago.
She said she would come on when she had something to share.
So she kept the word.
And I want you to show everyone at home right now.
The first time she came on our talk show, she was talking about her new project at the time, The Next Chapter.
I think it's a great example of what Stephen is talking about.
Okay.
I believe all of us have a calling.
I believe everybody in here has a calling.
And I believe that mine is and has been since I was born and three years old speaking in the church in Mississippi was to be a sweet inspiration wherever I could and to literally allow people to see for themselves how your life can be better.
I think you've heard me say this many times, and I think without a sense of inner understanding and inner knowing about yourself, you get really off track.
So I hear her say in her own words, almost mirroring some of the things that you're speaking to, and she has impacted on millions of people, tens of millions of people, through her oratory skills.
How has she impacted on you, the man that's at her side all the time?
I get to be around one of the most extraordinary women all the time.
Thank you.
Who you can be is anything you want, anyone you want to be.
So Steadman says anyone can become an identity leader as he describes, but you have to answer three simple questions.
First of all, who am I?
Harder to answer than you think.
Where am I going?
That speaks to the vision issue.
And how am I going to get there?
When we come back, Steadman's step by step plan to help find answers to these questions.
Stay with us.
Dangerous double lives.
He had all these different personas, all these different names., different identities.
Of secret sickos.
What did you find?
I found a ski mask, gloves, and a knife.
That's coming up Friday.
Do you know what I discovered?
After being in marketing and public relations and advertising, learning a little bit about the American Free Enterprise System, and being in a relationship with a very powerful woman, that the freedom is not on the outside, the freedom is on the inside.
He's right.
We're back with motivational speaker and best-selling author, Edmund Graham.
He believes leadership is the key to success, and he's about developed a step-by-step plan to answer three key key questions.
The first question is who am I then where am I going then how am I going to get there?
Now the first step in the plan is to check your ID and it's really important to help answer the question of who am I. So the transform from a follower to a leader, you know it's not that easy.
So the key is is you want to be a leader in everything that you do.
And it starts with self-first.
And it's based on the most powerful word in the world, which I love.
And it's spelled, if you don't get this word, you're just going to be average.
Okay.
Okay?
Ready?
I'm ready.
It's spelled most powerful word in the world is L-O-V-E.
Yeah, yeah.
And I work in schools and I work with students a lot and so I say write down everything you love in your life.
And they write, you know, they can write down 100, 50, 75.
Then I say, I want you to take information education.
I want you to make it relevant to everything you love in the 24 hours that you have every single day.
And now they begin to organize their life and their identity, their positive identity around what's possible for them looking at the glass half full as opposed to half empty.
All right, so let's do this.
Let's apply this to someone in the audience.
Because before the show, we talked to a couple of audience members and we asked them pretty much to give us an idea where they're headed and what their vision is for getting there.
And Semmes agreed to help one of them today to begin this journey to fulfill her potential.
So come on over.
This is Ramona.
Now Ramona says she is lost when it comes How are you?
She is lost when it comes to what she wants to do with her life.
You got to figure out your passion and your purpose.
So first off, give us an idea.
What is your goal and how long have you been tryingying to get to it?
So my goal basically what it is, doctor, is I've been working in the finance industry for the past ten years.
And a lot of it's been family pressure.
You know, I that wasn't my true passion.
It was just something that my family, you know, said, wait, I make good money.
I have a routine, like Stedman said earlier, and it's just something that I was used to.
And what I'm trying to do is find my purpose, find my actual passion and what I want to do.
What have you tried so far to do that home?
I've tried going back to school.
I've tried, you know what I mean?
Just talking amongst friends, just throwing ideas out there, thinking of certain things, you know, in the business field, talking to coworkers.
and it's still you know my problem is is I compare myself to others maybe through social media maybe through you know friends that I've graduated with and none of you do that right so step in apply the nine steps okay so first of all you have to believe that you can do it and you have to understand that the process of success is the same for everybody obviously you're bright and smart so you're in finance yes okay finance is big huge Okay,
so we, finance is where?
All over the world.
So you want to organize on a vision board all the things that are relevant to finance, and then you want to figure out what specific one do you want to pick so you can focus right at a small level and then build up so what would you be your expertise in terms of finance or do you want to go into finance i do want to go in i'm definitely having a conversation with people um i'm definitely good with people and communication skills and and guiding them in that finance world okay so you want to take that skill set because it's
all about skills yes organize your skills on what you do well Okay, and then you want to learn as much as you can about the financial world before you jump out there.
So you've got to mind map, spend time on mind mapping and having clarity around what is it that you really want to do.
organize experts and talk to people about how they actually do it.
And you want to create a model for success around specifically what you want to do and what you want to spend your time on.
Focus is important because whatever you focus on expands.
So if you don't have a focus and you're all over the place, you're not going to achieve much.
So the ability to be able to be clear, focus, learn, explore.
ask other people and figure out the model so you can draw the model up and then start that process of working on that every single day will get you at least a beginning of where you can start from.
Can I give you one thought also?
What Sedmin said early is really important.
If love is not part of what you're doing in the financial world now, then find something that you love that allows you to touch your skill sets.
Otherwise, you're not kidding.
Bob Bush, I hope it's helpful.
Sedmin Graham's new book is called Identity and Leadership.
And guess what, audience?
You're all going home with a copy.
Let's study hard.
We'll be right back.
Sedmin, thank you.
Come on, thank you.
Stay tuned for the dish on Oz.
Today's show is all about why sweet and salty is the perfect combo.
Oh, yes.
And I am making my bacon wrapped cinnamon rolls that your family's going to lunch.
I can't wait for that.
And don't miss my sweet and salty chicken dish with potato salad.
The dish is on, I'm coming up next.
If there's one thing that brings us all together, it's food.
So we're calling everyone to the table to dish on everything.
From the latest food hacks and trends to everyday recipes you can make for dinner tonight.
It's simple, it's celebratory, and most of all, it's about having a great time in the kitchen.
What is going on?
I'm trying to help.
Let's Dish.
Welcome to the Dishonored.
We had some fun food.
We had some fun food yesterday at the table.
My daughter Daphne is here.
She's always going to know on the best recipes and food trends.
Celebrity chef Jamica Piso.
I was dancing earlier.
I'm having a blast.
And TDO's best seller and cook McArthur and friend of the show, Maria Menunos.
Welcome to your show.
Daphne, what's on the menu?
Oh, today, guys, it's all about that ultimate taste combination.
I am talking sweet and salty in magical taste heaven.
First up.
Oh, it's going to be really good.
Pay attention here right now.
I'm smelling it here.
First up is bacon wrapped cinnamon rolls.
Ooh, Jamicaika!
I'm being naughty.
Then we're gonna do a sweet and salty grilled balsamic chicken with potato salad.
That's straight from Maria.
That sounds delicious.
And you guys, I'm making, wait for this, my chocolate peanut butter ice cream cookie sandwiches.
Take them now.
I love them.
My kids love them.
I know you're gonna love them.
Your father doesn't love them.
You might love them.
And Tate's gonna love them.
Okay, well, let's start with our sweet and salt cocktail of the day.
Maria, you brought us something delicious here.
What is this drink and how do I make it?
So, I'm not like a big drinker, but I love using my citrus trees at home in LA.
I know.
So, we have citrus trees in California.
So, um, so I do a little more.
margarita from my lime trees.
I squeeze my limes in my juicer and then I'll use some vodka or some tequila, like switch it up.
Nice.
This one we're going to use some tequila, some soda water.
You can also use sparkling water if you like, or club soda, and then the rim, because I don't like my rim to be totally salty.
I'm not a big salty fan.
I like the sweet and the salty, which is perfect for this.
I put a little salt and sugar around.
Mmm.
And then you do the little lemon just and you go, Oops!
Oh, yeah.
Oh, yeah.
I have a virgin version here, which I'm pretty sure is just club soda with a salt right there.
I'll take two more sips for you, honey.
It's delicious.
Thank you.
And you know, I love that there's sweet and salt playing around here.
Some citrus, like you said, you have a big sour fascination too.
So much so that I've heard lemons were like the guest of honor at your wedding recently.
Can you tell us about this story?
I don't know where, I think I was just like on Pinterest, I was looking at centerpieces and I wanted to keep the wedding simple because I'm planning it from California and it's going to be in a little village in Greece.
Look at that spot.
And I knew there were a lot of citrus trees.
So we decided to put lemons on the tables and they were so beautiful.
You are beautiful.
Thank goodness.
Oh, it's a bad.
I didn't know it was a bad.
Although the Florist is a little bummed down because she's like, Everyone wants lemons now.
How am I going to make money?
Because of lemon shortage.
Yeah.
That's what she's got to do for life.
Okay, so Jameka, to go with our delicious citrus margaritas here, you made us a little snack.
I know.
A little snack is an understatement.
Look at his face, I love this.
We're playing with the sweet and salty today.
So this is my bacon wrapped cinnamon rolls, y'all.
Can we go with it?
Wait, wait, wait.
Wait, wait, wait.
Because let me explain what this is.
You take the store bought cinnamon rolls and you unroll them and then you put like cooked bacon, but not crispy just enough that you can bend it and then you roll the c cinnamon roll back up, put it in the pan and bake it.
And then you have crispy bacon, so salty, smoky.
And then don't forget the icing that comes with it.
You have to do a little.
Such a good idea.
See, I knew Sangai knows a lot more.
And then, because you can never have enough bacon, then you top with more crispy bacon.
Crispy bacon on top.
Oh my.
Now you can dig in.
I took one bite and I felt like I was cheating on my husband.
Like I had such a moment with the.
So you have to dip back in the area.
I'm doing a dip and then I'm putting the dung in the crispy bacon.
Oh wait, I'm sorry.
There was so much resistance at the start of the show.
Look how quickly the shape.elly bun!
My silly bun is drooling.
My silly bun is drooling.
I want more drooling on you too.
Okay, you're hog in the ice.
Okay.
Why do we think sweet and salty works so beautifully?
I mean, it just it really is the perfect combination.
Sweet and salty, they're like Gale and Oprah.
They just go together.
Oh, oh, oh, oh, oh.
You just have to, have to do.
We're like the ladies in the cake.
That's so cute.
Oh, my God.
Yeah, I think it, I feel like it just, it elevates the sweetness to have that bit of salt with it.
It makes it actually, I think it makes it a little bit sweeter but balanced.
Yes.
And cuts, you know, cuts any bitterness that might be coming through.
Where do we think that origin came from?
Because it's like, it's trending now.
Where did that really start?
I actually think I have the answer to that.
Oh, tell us.
So I was on the tour.
I think it was for my cookbook actually.
And I was in Seattle and everyone was like, Oh my God, you need to go to the chocolate store.
I believe it was at the Four Seasons Hotel because Obama's salted caramel chocolate is there.
What?
And I'm like, President Obama, I'm going to say this.
How many people here love sweet and salty?
Like, raise hands.
You guys!
Have you guys ever done popcorn and M's?
That's the only way to do it.
The literal reason you go to the movie is so you can get the popcorn bag and then your bag of M's.
and your bag of sour candies and you go back and forth between all three and it just refreshes the palate.
You can just keep going.
I write it off to a poor upbringing.
I take responsibility.
On that note, when we come back, Maria is going to show us how to make her sweet and salty balsamic chicken and potato salad that looks so delicious.
Oh my God.
That's really good.
All right, we're going to fight over it.
I love getting to talk with you on my show every single day.
But when the cameras stop rolling, the conversation is not over.
I still have a lot that I want to talk about.
So download the Dr. Oz podcast on Apple Podcasts or wherever you get your podcasts.
Thank you.
Welcome back to The Dishonored.
Today we're sharing the most aromatic mixtures of sweet and salt.
Now Maria Menudo's has a sweet and salty chicken and potato salad that looks so delicious.
How did you come up with the recipe?
It's so Greek.
It's for my mom.
It's my mom's recipe.
And so she taught me.
So I'm going to teach you all.
So dish it up for us.
Oh, yeah.
Oh, so.
This is a novel take, by the way.
If you love potato salad and you obviously have had a lot of chicken, this is a very different take..
I feel like the pizzata especially was really mind blowing for me.
It's not creamy in the traditional sense, but we get that salty taste from feta.
Just a little tease of what's coming, ladies and gentlemen.
Talk to us about chicken breasts.
So we're back to the sweet and salty because you got the balsamic vinegar and then you end up with the feta cheese and the salty in the chicken.
So we have some lime juice.
As you know, I love my lime.
You do.
You add that to the balsamic.
We have Dijon mustard.
And we throw that in here.
Will you help me serve that?
Let me try it.
Let me taste it.
It's a bit of acid.
It helps to emulsify.
So we blend all this together.
Pop the chicken.
Some boneless chicken, of course, is the easiest.
And then what we'll end up with, you are Greek.
Look at these hearty portions.
You give us each a giant chicken breast.
Exactly.
I'm married to an Italian too, so he's probably better have a lot of portion.
So we end up with this.
And then, of course, we're going to pop this on the grill.
So, doctor Oz, will you do the honors?
Perfect.
And then, please, I'm open.
Yeah, I just closed them on you.
If you take the extra marinate from the bottom here, you can sprinkle it on top.
It just adds a little.
So you want to marinate this for like twenty minutes.
But this is a great way if you didn't spend the twenty minutes marinating.
Add that extra.
A little on top.
So talk about cooking with your mom.
You love to say that you're a fearless cook.
Even if you're not an expert cook, you'll try anything.
You just love the recipe in front of you.
I'm not a chef, I just try.
My mom and I have been cooking since I was little.
My mom used to say, Maria, you gotta learn how to cook for your husband.
I'm like, Mom, my husband's gonna cook for me.
So, anyway, sprinkle a little salt on there.
Go a little heavier on the salt.
Chicken breast needs some salt on it.
There you go.
I'm scared of salt, but Wolfgang Puck taught me to just crush it with salt and pepper, like, especially a burger.
Yes.
That's the secret to a burger.
It helps that you've had a lot of opportunities to cook with someone like the best chefs in America.
That really helps elevate your style.
Yeah.
And I have the cojones to cook for chefs.
So I've cooked with my mom for Bobby Flay, for Rachel Ray.
I've cooked for...
And I've cooked with Guy Theory for like a thousand people at a charity event.
I got in the kitchen, like, you teach me what you know.
So I always love it.
If you want to know the secret for donkey sauce, you gotta know.
But I love that you chose the word cojones to describe your hutspa in the kitchen.
Because you also told us about a time that cojones had something I'll just leave it maybe at that.
Is that right?
I'll figure out what I'm going to say.
They're crunchy, what do they taste like?
I have a crazy idea.
Now imagine if Jack Nicholson was your uncle, right?
So my uncle, I flew into his house one day, I had to get something, and I saw this bowl on the table, and it looked like steak tips.
So I grabbed them, I put them in my mouth, I ate them, they were a little chewy.
But you know what I was going to do?
And then like weeks later, we're in church, and we're sitting next to each other, and he's like, He laughing at me.
I'm like, Theo, why are you laughing at me?
He goes, Zed is the ass, I guess.
You know what you ate the other day?
And I go, No what?
I'll heave you.
Lamb balls.
Okay.
Back to chicken.
Yeah, the problems are real.
Oh my God.
Let's go back to the salty and sweet.
I'm staying in a little and safe for Terrafrida.
And you're out of here.
I've never had a baby.
I've never had a baby.
So I want to tell everyone at home and you guys something that's really cool about this specific recipe that I love is you have that balsamic vinegar inclusion.
And when it reduces down, when you're letting some of the water go away, it becomes much sweeter.
And the really nice thing that it does for the chicken breast is it also will help create this crust on it.
So you get texture.
You get salty on your chicken.
It's delicious.
I've already started on a potato salad.
So our potato salad, of course, we're Greek, so we throw some red onion and some feta cheese in there.
And lots of fresh herbs.
Oh yeah.
And I love taking herbs from the garden.
So this is amazing.
And you know what?
This is this builded in.
And this fills in that salty creamy to go with the sort of sweet glace of the chicken.
And it's really light too.
It's got great bite to it, good texture.
Mm.
What's she saying?
I'm a moaner when I am.
Don't hold back.
Praise yourself.
This is good.
I love my own food.
I'm so embarrassing.
Oh my god.
You guys are the best way to laugh is your own jokes.
The recipe, by the way, on doctoroz.com.
The recipe is on the website.
Thank you, you guys.
When we get back, I'm making my ultimate sweet and salty dessert.
It is a totally irresistible ice cream sandwich that your whole family will love.
Don't go away.
I love you.
I'm insane.
Abducted by a family friend.
I was kidnapped and strapped to the back of a bed in a motorhome.
Told aliens would kill her.
If we talk about the mission, we will be vaporized.
And her parents blackmailed.
Your abuser convinced your mother to be unfaithful.
All nuance.
That's coming up tomorrow.
That was so much fun.
Yeah.
All right, so nothing brings out the sweetness of a dessert like a little salt.
And if you really want to tantalize your taste buds, what is better than the combination of indulgent darkness chocolate and cremy, salty peanut butter.
This is my all time favorite combo, and I am putting them together in a ice cream cookie sandwich.
Dad, it's the moment you've been waiting for all show.
So this is a chocolate chocolate chip cookie dough that I've made here.
So these bake until they're perfectly dense and chewy.
I like a really fudgy, delicious cookie.
And then right when they come out, I hit them with a pinch of flaky sea salt.
That's what gives you that sweet, salty combo.
I have peanut butter ice cream here that's been softening.
Take it out of your fridge.
Freezer like a bake cake.
And then you get all your fresiends around the game bar and we make it together.
Oh, yeah.
It's cool.
Things you never thought you'd see on the Doctor Owl show.
Well, it is dark chocolate, I guess.
It's okay.
Be a pros, people.
Okay.
And then, okay, give it that little squish, but we're not done yet.
Squish.
Once you're ready, if you want to clean it up a little bit, you know, take your time to clean it up.
Don't bother cleaning up.
And then, go right into some crushed peanuts here.
Clean it up.
Clean it up.
Salty, crushed peanuts.
Look at that.
That goes back in the freezer to set up a bunch of these for a party in advance or just eat alone.
Who's going to say anything about that?
Oh, wait, just go to sleep.
Thank you.
Thank you.
On Twitch.
Oh, and goodness.
It was worth every bit of it.
Come on.
The greatest thing that's ever happened in my mouth.
Oh, my God.
Okay.
Cool.
More dogs.
It's over.
While they're all just cooking, you can get all the recipes of it today on dr. Oz dot com.
It's sweet and salty.
Put them together.
Oh, you're going to love it like we do.
The peanut butter.
dr. Oz dot com slash the dish.
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