Dinner DeeAs recipes: Chicken Pasta, Collard Green Dip & Cuban Bread Pudding

Soul Food Superstars - Chicken Pasta, Collard Green Dip & Cuban Bread Pudding | Dinner DeeAs

Whether you’re a long-time lover of Southern staples or a curious newcomer, this complete three-course menu is designed to make your dinner table flourish!

A 3-Course Feast of Soul Food Superstars! 🎶🍗 Get ready to experience the "Grove Way" as Khalilah McDuffie, owner of 7th & Grove in Ybor City, serves up a menu that hits every high note. This isn't just dinner; it’s the restaurant vibe brought right to your kitchen. We’re revealing the professional secrets behind their most requested dishes—from the Pickle-Brined Choosy Lovers Chicken to a Collard Green Dip that puts a creamy, three-cheese spin on a Southern staple. To top it all off, we’re baking a Cuban Bread Pudding that Khalia promises "hits different." Whether you're a "cheese junkie" or a comfort food connoisseur, this 3-course superstar lineup is designed to make your dinner table flourish!

Click here to download a printable copy of the recipes below.

Connect with us:

• E-mail us your pictures and recipe requests: DinnerDeeAs@fox.com
• Follow us on Instagram: @DinnerDeeAs and Facebook: facebook.com/DinnerDeeAs
• Watch episodes any time, anywhere on YouTube: youtube.com/@DinnerDeeAs or Fox Local: foxlocal.com

Watch Dinner DeeAs:

• Every weekday at 1p on FOX 13 Tampa Bay
• Every weekday at 7a on FOX 35 Plus in Orlando

"Buffalo" Collard Green Dip

This is the brand-new appetizer Khalia created for the show, featuring a smoky, triple-cheese profile.

Ingredients

• 1 bag finely chopped collard greens (already cooked/tender)
• 2 (8 oz) blocks cream cheese (softened)
• ½ cup diced red onion (Khalilah’s addition)
• 2 tsp minced garlic
• 1 tbsp butter
• ¾ cup Smoked Gouda (hand-grated or crumbled)
• 1 cup shredded Parmesan
• 1 cup Triple Cheddar cheese
• 1 tbsp Truffle Parmesan seasoning (The "Secret Weapon")
• 1 tbsp onion powder, 1 tbsp smoked paprika, 1 tbsp garlic salt
• ½ cup sour cream (optional for extra creaminess)

Directions

1. Sauté the Base: In a large skillet, melt butter over medium heat. Sauté the red onion and minced garlic for 30–60 seconds until fragrant.
2. Melt the "Cheese Glue": Lower heat. Add softened cream cheese and sour cream. Stir until smooth.
3. Combine: Fold in the cooked collard greens. Raise heat slightly to medium-low and add the Gouda, Parmesan, and Triple Cheddar. Stir constantly until gooey.
4. Season: Sprinkle in the Truffle Parmesan seasoning, onion powder, paprika, and garlic salt.
5. Finish: Garnish with extra cheese and serve hot with Truffle Cuban Bread Crostinis.

Truffle Cuban Bread Crostinis

Ingredients

• 1 loaf Cuban bread
• ½ cup melted butter
• 1 tbsp truffle seasoning
• 1 tbsp parsley flakes (for color)

Directions

1. Prep: Slice the Cuban bread into ½-inch thick slices.
2. Coat: Brush each slice generously with melted butter.
3. Season: Sprinkle with truffle seasoning and parsley flakes.
4. Bake: Place in a 350°F oven until the edges are golden brown and crispy.

Choosey Lovers Chicken & Pasta

Named after the Isley Brothers classic, this dish features pickle-brined chicken and a soul-infused Alfredo sauce.

Ingredients

• 2 large chicken breasts (cut into tenders)
• 1 cup pickle juice (The "Chef Secret" Brine)
• 10 oz flour seasoned with chili powder, garlic powder, onion powder, and Sazón Completa (Complete Seasoning)
• 2 cups heavy cream
• 6 oz cream cheese
• 1 oz white wine ('Cupcake' Pinot Grigio)
• ⅓ cup lemon juice
• 1 tsp lemon pepper (secret ingredient)
• ½ tsp red chili flakes
• ¼ cup green onions
• ⅓ cup pico de gallo
• ¾ cup Parmesan cheese
• ½ cup Gouda cheese
• 12 oz linguine pasta (cooked al dente)
• 4 cups cooked collard greens

Directions

1. Brine & Fry: Brine chicken in pickle juice for at least 30 minutes. Dredge in seasoned flour and fry in 350°F soy oil for 7–8 minutes until golden.
2. The "Grove Way" Sauce: Sauté garlic in butter. Add heavy cream and chunks of cream cheese, whisking until the "Cheese Glue" forms.
3. Layer Flavors: Whisk in the white wine, lemon juice, lemon pepper, and chili flakes. Add the green onions and pico de gallo.
4. Final Melt: Stir in the Parmesan and Gouda until the sauce is thick and hearty.
5. Assemble: Fold the cooked collard greens and linguine into the sauce. Top with the fried chicken tenders and garnish with parsley.

Cuban Bread Pudding

A decadent Ybor City-inspired dessert that uses condensed milk for a unique texture.

Ingredients

• 1 loaf fresh Cuban bread (cut into 1½-inch "chunky" cubes)
• 2 cups heavy whipping cream
• 3 large eggs (or liquid egg equivalent)
• 1 stick salted butter (melted)
• 1 can sweetened condensed milk (The Texture Secret)
• ⅓ cup brown sugar
• ⅓ cup white sugar
• 2 tsp cinnamon
• 1 tsp vanilla extract
• pinch of salt

Directions

1. The "Chill" Custard: In a large bowl, whisk the heavy cream, eggs, and melted butter.
2. Sweeten: Gradually whisk in the condensed milk, sugars, vanilla, cinnamon, and salt until frothy.
3. Soak: Pour the mixture over the chunky bread cubes. Let them soak up that "liquid gold" for at least 10 minutes.
4. Bake: Generously butter a skillet or casserole dish. Pour in the mixture.
5. Serve: Bake at 350°F for 25 minutes until the top is puffed and golden. Best served warm (Jeff recommends a scoop of ice cream on top!).

For more ‘ideas for dinner’ from Dinner DeeAs, click here.