[0:00] [Music]
[0:03] Citrus salmon skewers with Greek yogurt
[0:05] dip orange juice and lemon juice both
[0:09] fresh and then I have the zest of both
[0:12] orange and lemon so that's going
[0:15] into along with a lot of parsley lots of
[0:19] really finely minced
[0:21] parsley some garlic very fine and fresh
[0:27] dill which is amazing and then and a
[0:30] little bit of taika this is basically
[0:32] going to be the marinade for the salmon
[0:35] but I'm also going to use it to flavor
[0:37] some yogurt to dip the salmon in so it's
[0:40] just going to go a long way little bit
[0:43] of paprika and then
[0:46] salt and pepper and you can use
[0:50] different fresh herbs that you might
[0:52] have in your garden or your produce
[0:54] drawer depending on what time of year it
[0:56] is some olive oil Okay so I stirred that
[1:00] all together just a real green delicious
[1:04] marinade and I'm going to pour half of
[1:06] this over some chunks of salmon so Alex
[1:09] come in and look at this chunk don't
[1:11] forget to do your close-ups Alex okay
[1:13] okay don't forget
[1:16] Alex and then I'll toss the salmon
[1:19] chunks in this beautiful marinade did
[1:21] you know I did not like salmon until I
[1:24] was well into my 40s you need to just
[1:26] give it a chance it's it kind of started
[1:28] with um smoked sand salmon and bagels
[1:31] then I moved into the grilled salmon
[1:33] world and oh it's amazing so look at
[1:36] this Alex and you can do this uh a
[1:38] little bit ahead of time if you want to
[1:40] kind of let it marinate for a little
[1:42] while but we don't have time for that
[1:44] and also I poured off half of it because
[1:47] I didn't want any of this to come in
[1:49] contact with the raw salmon so that's my
[1:52] story and I'm sticking to it I'm going
[1:53] to build the first skewer and each
[1:56] skewer just gets three chunks of salmon
[2:00] the salmon is a little bit delicate so
[2:01] you want to keep the chunks pretty big
[2:04] so that when they cook they don't
[2:06] completely fall apart and fall off the
[2:08] skewers okay so put it on a little sheet
[2:13] pan sprinkle with salt all right so
[2:16] that's one skewer built I'm going to
[2:18] build the rest and then we'll put them
[2:21] under the broiler so come with me
[2:23] Paige I've got the broiler all set to go
[2:27] so I'm going to put it in the oven and
[2:29] broil the these for just about four or
[2:32] five minutes it doesn't take long at all
[2:34] you don't even have to turn them so
[2:37] while they are cooking I'm going to make
[2:39] that beautiful yogurt that I told you
[2:42] about this is going to be sort of a
[2:44] dipping sauce or just sauce in general
[2:47] for the salmon so I've got plain Greek
[2:52] yogurt and I just kind of do a big pile
[2:56] right in the center of this dish and
[2:58] then I just use the spoon to kind of do
[3:01] little Swirls and make little divots
[3:04] here and there
[3:08] because I've got the rest of this
[3:11] beautiful citrus marinade that I used
[3:14] for the salmon so you can kind of
[3:16] drizzle or just kind of do a little pile
[3:19] right in the center and then of get it
[3:21] around the
[3:22] edges it's so pretty you can sprinkle
[3:26] some like really diced red bell pepper
[3:29] really finely diced red bell pepper on
[3:31] top if you want some color but I think
[3:33] this is just
[3:35] beautiful and then I have a platter of
[3:37] arugula and I'm going to put the
[3:39] beautiful salmon on top I love arugula
[3:42] it's so peppery and delicious and you
[3:45] can leave the salmon in the oven for as
[3:47] long as you need uh if you like for it
[3:49] to have a little bit more color on top
[3:52] you can but I love it when it's just
[3:54] barely done very very
[3:57] tender I love sweet potato soup but to
[4:00] use purple sweet potatoes is an absolute
[4:03] Revelation first of all they're
[4:05] delicious but second they're just a
[4:07] glorious deep purple color and they make
[4:11] the most beautiful soup and this is one
[4:13] of those soups that you can make for
[4:15] company or just for your kids on a week
[4:18] night I just fried bacon in a big Dutch
[4:22] oven and then I took the bacon out of
[4:23] the pan so into the same pot I added
[4:26] sliced red onion some minced garlic
[4:30] oregano in time and I'm just stirring it
[4:33] around oh it smells so incredible and
[4:36] look at this pan Page look at the bottom
[4:38] of this pan look at all that flavor in
[4:40] there yum now that is the start of a
[4:43] delicious soup right there
[4:46] okay so now I'm going to add the purple
[4:50] sweet potatoes AKA purple
[4:53] yams you can find these really in
[4:56] specialty grocery stores year round or
[4:59] like regular supermarkets sometimes get
[5:01] them in in the fall I love any root
[5:04] vegetable soup and so you could actually
[5:06] use all sweet potatoes or you could use
[5:10] uh sweet potatoes and turnips or
[5:12] parsnips you could sort of do a root
[5:14] vegetable
[5:16] celebration I like going all purple
[5:18] which just kind of drives that point
[5:20] home so I've got the potatoes and the
[5:25] onions all mixed together so I'm going
[5:27] to cook this mixture for 3 minutes
[5:33] all righty so those have kind of had a
[5:35] chance to start cooking so I'm going to
[5:37] add some
[5:39] cumin yummy yummy with sweet potato
[5:42] soup and
[5:44] coriander another great fall spice and
[5:47] some salt and pepper and then I'll give
[5:51] it a quick stir just so the spices kind
[5:53] of coat the potatoes and the
[5:58] onions my gosh I love of this soup so
[6:00] I'm going to add the broth I'm using
[6:02] vegetable broth and you can use chicken
[6:05] broth if you're not interested in it
[6:07] being like vegetarian I just picked
[6:09] vegetable cuz usually when I make like a
[6:11] root vegetable soup I'll use vegetable
[6:13] broth but any kind of broth will do so
[6:17] one carton
[6:19] plus eh a cup or
[6:22] so okay give it one more
[6:26] stir and now we just have to be patient
[6:30] I'm going to crank up the heat bring
[6:32] this to a boil and let it cook for 15
[6:35] minutes and then I'll finish it
[6:39] up okay the soup's just about done so
[6:42] I'm going to make an incredible topping
[6:45] that is part of The Wonder of the soup
[6:47] and it's part of what makes it so pretty
[6:49] too so the bacon that I cooked in the
[6:52] pot right from the
[6:55] top I'm chopping it up and it's going to
[6:58] be part of the topping
[7:01] okay so I've got a little bowl and I'm
[7:02] going to put the bacon in the bowl and
[7:06] then I have some other things to add to
[7:08] the bacon pistachios chopped pistachios
[7:12] they're so pretty and
[7:15] then chopped
[7:19] parsley and chopped
[7:21] oregano and then a little bit of
[7:24] turmeric a little goes a long way so
[7:27] don't go
[7:28] overboard and then I'll get a little
[7:30] spoon and stir it together but you could
[7:32] do any combination of herbs and nuts
[7:35] that looks so good it does look good
[7:37] doesn't it all right so now back to the
[7:43] soup time to puree so look at this first
[7:47] page I'll show you what it looks
[7:50] like see those sweet potatoes they're
[7:53] pretty much falling apart and that's the
[7:55] stage that you want to get it to before
[7:57] you puree so I'm going to use an
[7:58] immersion blend that way I don't have to
[8:00] take it out of the pot wish me luck I'm
[8:04] going
[8:09] in all
[8:12] right hey come take a look at
[8:16] this did I promise you purple soup or
[8:19] what isn't that pretty but it's not like
[8:22] obnoxious purple it's it's like
[8:24] beautiful deep earthy
[8:27] purple okay so I'm going to show you how
[8:29] pretty it is to serve plain
[8:32] Bowl going to fill it with the
[8:36] soup M and you don't actually have to
[8:38] fill the bowl cuz that would be a lot of
[8:39] soup that really is purple it's pretty
[8:42] isn't it all right oh that looks good
[8:46] and
[8:47] then a little bit of sour
[8:51] cream
[8:53] oo and then the moment Paige has been
[8:56] waiting for
[8:59] okay just a little sprink isn't that
[9:02] pretty oh that's so pretty
[9:04] gorgeous I love
[9:06] [Music]
[9:08] it m this soup is
[9:15] delicious cauliflower bolones okay so
[9:18] I'm just mincing some rosemary leaves I
[9:21] stripped the leaves off of two stocks of
[9:24] Rosemary and I'm just mincing them as
[9:27] fine as I can and I've got oh I've got
[9:29] some butter sizzling in the pan not
[9:32] quite burning but closed and I've got
[9:34] some finely diced red onions along with
[9:38] some
[9:40] garlic sliced garlic or you can use
[9:42] minced garlic and then all of this
[9:45] delicious
[9:46] Rosemary
[9:48] and red chili flakes of course our
[9:51] favorite thing in the world and then I'm
[9:54] going to give this a stir crank up the
[9:55] heat a little bit oh what a great start
[9:58] to this recipe
[10:01] and then while this starts to cook I'm
[10:03] going to add the pasta to the water so
[10:05] that when the sauce is ready the pasta
[10:07] will be ready too and I love it when a
[10:09] plan comes together like that so
[10:11] Linguini but you can absolutely do any
[10:14] pasta okay ooh this is looking good so
[10:18] I'm going to move forward with the sauce
[10:21] add a little salt and
[10:23] pepper and then tomato paste so
[10:27] otherwise known as toothpaste
[10:30] in these tubes quite a good
[10:33] amount and then I'll stir it just to
[10:35] kind of start frying the tomato paste
[10:38] okay the tomato paste is frying away so
[10:41] I'm going to add the cauliflower and
[10:43] look at this Alex this is riced
[10:44] cauliflower which is sold in the produce
[10:47] section all it is is just fresh
[10:50] cauliflower puree it in a food processor
[10:53] or just totally pulverized in a food
[10:55] processor you could do it
[10:57] yourself okay come in and check it out
[11:00] Alex this is really coming
[11:03] together I'm going to grab some pasta
[11:05] water from the pot cuz this needs a
[11:08] little bit of liquid and I'll add Couple
[11:11] ladles
[11:13] full and then that's going to cook the
[11:16] cauliflower and also steam it so I'm
[11:18] going to keep stirring this sauce until
[11:22] the cauliflower is tender and the
[11:23] flavors have developed it's going to
[11:25] take about 6 to 7 minutes
[11:29] [Music]
[11:31] all right Alex take a look at this
[11:34] bologan so far wow it actually looks
[11:37] like bll andise it actually kind of
[11:38] looks like meat sauce doesn't
[11:40] it Mauricio is skeptical I'm like I
[11:43] don't know I'm here to win you over
[11:45] Mauricio and convince you all right so
[11:47] Alex you want to come in and watch the
[11:49] pasta go
[11:51] in there we
[11:53] go baby all right now it's not over yet
[11:58] before I even Stir It
[12:00] I'm going to add a lot of peino Romano
[12:04] cheese couple of tablespoons of butter
[12:07] which any self-respecting bolones maker
[12:10] would add at this
[12:13] stage and a little bit of cream adding
[12:17] milk or cream to bolones is pretty
[12:20] standard so just a little bit and I'm
[12:22] going to add a little more red pepper
[12:24] flake just for
[12:25] fun and then here we go come check it
[12:29] out I turned off the heat underneath cuz
[12:31] I think it has done its trick but look
[12:35] at this it looks like meat sauce so I'll
[12:38] bring it over here and we'll finish it
[12:40] with a little more cheese
[12:43] please and of
[12:45] course beautiful Vel wow cauliflower
[12:49] bolones
[12:52] guys
[12:54] revolutionary in case your curiosity is
[12:57] getting the better of you I'm going to
[12:59] take a bite and you can tell from the
[13:01] look on my
[13:03] face if it's a win or Not Ready
[13:10] Set wow it's a
[13:12] wi it's a
[13:14] wind shrimp sheet pan pea so I've got
[13:19] mushrooms yellow squash red onion and
[13:23] asparagus and I'm drizzling with olive
[13:25] oil I'm going to grab salt and
[13:28] pepper you know the
[13:31] drill
[13:33] and then I've got some Italian seasoning
[13:36] which is also kind of like Mediterranean
[13:38] seasoning depending on what's in it the
[13:40] the bottle actually said Mediterranean
[13:42] SL Italian seasoning so they're not
[13:44] exactly the same but there's a lot of
[13:46] overlap all right and then I'm going to
[13:48] use tongs just to stir everything
[13:51] together so I scooted them all over to
[13:54] one side and now I've got some colossal
[13:58] shrimp which is actually known as u15
[14:01] shrimp meaning they're under 15 shrimp
[14:05] per
[14:06] pound and spreading them out and then
[14:09] I'm actually going to sprinkle just a
[14:11] little bit of salt and pepper on the
[14:13] shrimp but this is basically the
[14:15] beginning of the recipe and it's going
[14:18] to get more interesting from here a
[14:19] little bit
[14:20] more Mediterranean seasoning and then
[14:23] let's go get this pan in the oven
[14:27] pigy so this is going to go in a 425°
[14:31] oven for about 15 minutes or so and when
[14:36] I put these in I'm also going to add
[14:38] some pea that I have wrapped in foil and
[14:41] it's going to warm at the same time
[14:43] everything else Cooks all right all
[14:46] right while the shrimp and veggies
[14:48] finished cooking I'm going to make a
[14:50] delicious lemony yogurt sauce for the
[14:52] petas so it starts with yogurt plain
[14:56] Greek yogurt to be exact
[14:59] all right so lemon juice and then a
[15:03] whole bunch of lemon zest this is very
[15:05] lemony and some fresh dill chopped so
[15:10] Paige look at this m can you wrap your
[15:12] head around this or what isn't that
[15:15] pretty okay and then a little bit of
[15:17] salt and
[15:20] Peppa and give it one more stir and then
[15:23] you know what time it is
[15:24] paig let's go get the shrimp and veggies
[15:27] out of the oven
[15:31] and the Pea we can't forget the
[15:33] Pea all right check it
[15:36] out oo that looks so good and I'm going
[15:39] to grab the PE bread which is nice and
[15:43] warm and soft by
[15:46] now boy it smells good in this kitchen I
[15:50] love food like this don't you looks yeah
[15:54] look at this okay shrimp are huge I have
[15:57] a lot of things going on it's colossal
[15:59] shrimp hello all right so I've got some
[16:02] more lemon and I'm going to squeeze it
[16:04] over the shrimp and the
[16:07] veggies and stir with tongs and there's
[16:11] some juice in the bottom of the pan and
[16:13] that's just perfect because it makes
[16:17] everything just much more delicious and
[16:19] succulent and then everybody can build
[16:22] their own and this is how you build it
[16:24] woo
[16:26] warm so I've got this delicious lemony
[16:30] yogurt sauce so I'll put a nice generous
[16:33] quantity in the warm pea and then a
[16:36] couple of pieces of
[16:40] lettuce and some
[16:44] tomato just shove in there as much as
[16:46] you can and then I'm going to start with
[16:49] veggies first and then a couple of these
[16:53] massive shrimp I've never seen anything
[16:56] like this they're big and beautiful and
[17:01] shrimpy big beautiful and shrimpy and
[17:03] then
[17:04] feta M I love the combination of the
[17:07] roasted veggies the cooked
[17:11] shrimp the cool feta and the sliced
[17:14] mixed olives and then you've got that
[17:16] lemony yogurt down
[17:19] inside
[17:22] mom too I'm
[17:24] sorry e that is really good m
[17:29] great combination of
[17:33] ingredients taco chicken Caesar salad
[17:36] wrap it is a delightful mashup of two
[17:39] delicious things and it's really really
[17:42] easy to pull together I just grated a
[17:45] bunch of Parmesan now I'll get started
[17:47] on the chicken for the wrap I've got a
[17:49] pretty hot
[17:50] Skillet and I'll add a good amount of
[17:53] olive
[17:54] oil I've got some diced chicken breast
[17:58] just enough for for two wraps I'm making
[18:00] one for myself along with Paige hey if
[18:03] I'm going to go to the treble I might as
[18:05] well make myself one
[18:06] too I'll sprinkle on salt and
[18:10] pepper now to the chicken I'm going to
[18:13] add some taco flavors about 2 teaspoons
[18:16] of chili
[18:19] powder a teaspoon of
[18:22] [Music]
[18:24] paprika and a teaspoon of ground cumin
[18:29] now I'm just going to Stir It Up and
[18:30] make sure the spices the oil and the
[18:33] chicken are all mixed together I'm going
[18:35] to make the dressing for the wraps it's
[18:37] a quick Caesar dressing with a little
[18:40] bit of a taco spin start with some
[18:42] mayonnaise I'm just going to kind of
[18:44] eyeball it probably about half a
[18:47] cup and some
[18:49] Dijon I really like quick Caesar
[18:51] dressings when I make caesar dressing
[18:54] from scratch it's a little bit of a
[18:55] lengthy process of the garlic and the an
[18:58] chovies takes a little bit more time
[19:01] some Worster
[19:03] sauce and some garlic salt no peeling
[19:07] and chopping of cloves good little Time
[19:10] Saver now for the taco component I'm
[19:12] going to add a good spoonful of Adobo
[19:15] sauce from a can of chipotle peppers oh
[19:18] why not another little
[19:20] Spoonful and then I'll stir this
[19:23] together you can make a really big batch
[19:25] it keeps nice in the fridge
[19:29] now I'm going to chop up some roma
[19:31] lettuce which of course is a nod to the
[19:34] Caesar component of this salad I'm just
[19:37] going to put the lettuce straight into
[19:39] the dressing
[19:40] bowl and then I'll use tongs to start
[19:43] tossing it a
[19:45] bit now here's where some of the
[19:47] parmesan comes
[19:49] in you can also make the dressing in a
[19:52] blender and add the parmesan there and
[19:54] it just sort of breaks it all up and the
[19:56] parmesan becomes one with the dressing
[19:59] that is delicious too okay I've got two
[20:02] big flour
[20:03] tortillas and I'll start by adding a
[20:05] whole bunch of the
[20:07] salad I'm going to leave a little bit of
[20:09] a gap on top and then really load it
[20:13] [Music]
[20:15] up now I'm going to add some cheddar
[20:18] cheese this is for the taco salad side
[20:21] of
[20:22] things and I have some beautiful Haled
[20:25] graped tomatoes
[20:27] [Music]
[20:28] the point is to add so much to the wrap
[20:31] that you're almost afraid it won't close
[20:33] then you know it's going to be good okay
[20:35] I'm going to check on the chicken it
[20:38] looks absolutely
[20:41] fantastic so I'll spoon it
[20:44] on I'm going to sprinkle on a little
[20:46] more
[20:47] parmesan I mean you don't know whether
[20:49] it's a taco salad or a chicken Caesar
[20:52] salad and that's exactly what my plan
[20:54] was now I'm going to attempt to roll
[20:57] this up I'll tuck in in the bottom so
[20:59] everything won't fall out and then I'll
[21:02] just fold the two sides over as tight as
[21:04] I can and then I'll start with a little
[21:06] piece of paper just to make it easy for
[21:09] Paige to eat on the
[21:11] run I'll wrap it with a little bit
[21:13] sticking out to be safe I'll roll this
[21:17] whole thing up in
[21:19] foil so easy
[21:24] [Music]
[21:28] the multi cooker is my new favorite pot
[21:32] and I'm going to use it to make black
[21:34] bean soup basically I'm just going to
[21:36] throw everything in there and before I
[21:38] know it I'm going to have a delicious
[21:40] soup with all the fixing I'm going to
[21:43] cook some veggies in sauté mode
[21:46] first and I've got some finely diced
[21:49] onion and minced garlic delicious
[21:54] start and then I have some diced red
[21:57] bell pepper I just took the seeds out a
[22:00] multicooker is primarily an electronic
[22:03] pressure cooker but the great thing
[22:05] about it is you can sauté in it before
[22:07] you put the lid on and pressure cook
[22:10] whatever it is you're making it's really
[22:12] a miraculous machine if you ask me I'm
[22:15] also going to add some sliced
[22:17] jalapenos and then I'll stir all this
[22:20] around and now I'm just going to let the
[22:22] veggies cook until they're soft it's
[22:24] going to take 4 minutes
[22:30] I'm back with the chili powder and that
[22:32] goes in next I'll add a couple of
[22:36] tablespoons got to have chili powder
[22:38] whenever you make black beans they just
[22:40] go together and then a tablespoon of
[22:42] ground cumin another of my
[22:45] favorites and then the beans need quite
[22:47] a bit of salt so I'll add a couple of
[22:49] teaspoons and give this a stir oh gosh
[22:53] those veggies look amazing before I put
[22:56] the veggies into the multi cooker I
[22:59] added a little bit of lard you can do
[23:01] butter or oil whatever you
[23:04] prefer okay this looks great so I'll add
[23:07] in the beans just dried black
[23:10] beans and for the liquid I've got
[23:13] vegetable broth you can use chicken
[23:15] broth even water would work but I like
[23:17] the flavor of
[23:19] broth now the final thing is to set it
[23:22] to cook on
[23:24] manual here
[23:26] goes so it's 50 minutes of
[23:30] cooking followed by 10 minutes for the
[23:33] pressure to release naturally then I'll
[23:35] release the rest of the steam through
[23:37] quick
[23:38] release the fun part is always taking
[23:41] off the
[23:42] lid and seeing what's inside it looks
[23:46] really thick and Rich so this is a good
[23:49] time to add the juice of a couple of
[23:53] limes all right now I'll
[23:56] stir and then you can serve the black
[23:58] soup just as it is now with the whole
[24:00] beans but I kind of like to puree the
[24:03] beans a little bit just so the soup has
[24:05] a mix of
[24:07] textures so there's no better tool for
[24:10] that than an immersion
[24:13] blender okay I'm going to stop there
[24:16] because I really like the texture it's
[24:19] sort of a cross between reffed beans and
[24:21] whole beans so you want to get a nice
[24:25] bowl with a wide rim gosh this looks
[24:30] great okay now for the fixings I'm going
[24:33] to add some sour
[24:36] cream some diced
[24:39] avocado some diced red
[24:42] onion and some diced tomato how gorgeous
[24:46] is this looking and then just cilantro
[24:49] leaves sprinkle them over it's always
[24:52] nice to give it a little extra squeeze
[24:54] of lime
[25:01] oh so
[25:05] good I'm going to make lemony salmon
[25:08] with asparagus salad I'm going to start
[25:10] by cooking some beautiful salmon fillets
[25:13] and I'm sprinkling on just some prepared
[25:15] lemon pepper
[25:16] seasoning okay can you see Alex so I'm
[25:20] going to put the
[25:22] salmon down into a pretty hot Skillet I
[25:25] want to sear the salmon so I've got some
[25:29] oil in there and it's pretty
[25:31] hot so I'm going to let it sit
[25:34] there without moving it I'm going to go
[25:36] ahead and season the other side with the
[25:38] lemon
[25:39] pepper and you might notice I have some
[25:42] fried eggs sunny side up over here that
[25:44] I've been just finishing frying so I'm
[25:47] going to let those sit they're going to
[25:49] continue to cook really slowly we will
[25:51] hope that when it comes time to turn the
[25:53] salmon it won't stick to the pan hope
[25:55] and pray so the asparagus salad is
[25:59] absolutely amazing take a look at this
[26:01] Alex what I did was I just took Spears
[26:05] of asparagus and a vegetable peeler and
[26:08] just shav them into little ribbons and
[26:10] I'm going to make a salad out of this so
[26:13] some lemon zest and olive oil not too
[26:17] much and some lemon I'll just squeeze it
[26:21] in with just a couple more ingredients
[26:24] so I've got some feta cheese and look at
[26:26] this up close this is herbed f F
[26:29] cheese and that means the feta cheese
[26:31] has herbs in it is that what that means
[26:34] that's what it means that's what it
[26:35] means some crushed pistachios so it's
[26:39] just a really amazing like flavorful
[26:42] crunchy nutty salad and then lots of
[26:45] mint leaves did I say the word crunchy
[26:48] we love the word crunchy in our house
[26:50] and then I'm going to grab some salt and
[26:51] pepper i to go
[26:53] across don't
[26:55] worry I need to get rubber bands to tie
[26:57] around my sleeves cuz I get letters
[27:00] people
[27:01] worry people worry about my
[27:03] sleeves oky do so look at this isn't
[27:07] this pretty I mean just on its own I
[27:09] would totally dive into
[27:11] this lad dond not so
[27:15] much I forgot that I have a whole bunch
[27:17] of sliced sugar snap peas so those go in
[27:22] I kept looking at the salad thinking why
[27:24] is the salad like so meager and that's
[27:27] why one of the main ingredients wasn't
[27:29] in
[27:30] so pretend you didn't see that okay and
[27:34] then this goes on the
[27:36] flatter Ah that's better that's much
[27:39] much
[27:41] better okay I'm then spread it
[27:45] out all right how's that look so far
[27:48] amazing beautiful
[27:50] right and then I'm going to grab a
[27:53] spatula got it let's see how these look
[27:57] let's see if they stick if stay
[27:59] stuck that one oh that one didn't it
[28:01] look so
[28:05] good all right I'm going to let the
[28:07] salmon finish cooking it's going to take
[28:09] about 2 to three minutes and then we
[28:11] will finish off this beautiful
[28:16] dish so here's what we do I like it when
[28:20] Salmon is just barely done and then even
[28:23] when you take it out of the pan it kind
[28:25] of keeps cooking and then it doesn't get
[28:27] too dry dry and it's just perfect by the
[28:30] time you get it to the
[28:32] table or the island in this case all
[28:37] right third piece and the
[28:41] fourth and
[28:44] then prepare to be
[28:46] amazed oo I let these eggs get a little
[28:50] bit crispy around the edges but I love
[28:52] that so I just cooked these Sunny Side
[28:55] Up and how I do that is just
[28:58] oh no except for that one shoot oh man
[29:05] slippery we'll just do three fried eggs
[29:07] how does that sound we're going to leave
[29:09] that fourth one out cuz it's going to
[29:11] mess things up for us okay so this is
[29:14] how I'm going to eat this for lunch but
[29:18] I just put them in a hot Skillet with
[29:19] butter and let them kind of set and then
[29:21] I turn the heat to low and I literally
[29:23] just leave them there until the eggs are
[29:27] the whites are cooked and the yolks are
[29:29] still really runny so more pistachios go
[29:32] on and then more mint leaves which I
[29:36] think is part of the thing that's so
[29:38] beautiful about
[29:39] this and then a squeeze of lemon
[29:42] especially over the
[29:44] salmon this looks great oh I forgot I
[29:48] thought something I'm forgetting
[29:49] ingredients left and right balsamic
[29:52] glaze and here's what I like to do this
[29:55] is truly one of the best ingredients
[29:57] known to man I'll just do it mostly over
[29:59] the salmon just kind of do a little
[30:02] crisscross lemony
[30:05] salmon and asparagus salad with three
[30:09] eggs make sure you don't do four cuz
[30:11] that would ruin the dish luscious salmon
[30:14] burgers high-end restaurants probably
[30:17] use um fresh salmon but I'm using canned
[30:20] salmon so I'm going to make a little
[30:21] mixture to form the burger patties so I
[30:24] started with a little bit of mayonnaise
[30:26] an egg I'm add some Dijon mustard a good
[30:30] old
[30:31] Spoonful so I'm using Old Bay Seasoning
[30:35] about a teaspoon oh it smells so good
[30:38] and then I'm going to do sort of a
[30:40] heaping cup of panko crumbs this is sort
[30:44] of the filler for the salmon and then I
[30:47] drained the two cans of
[30:49] salmon and then I'll squeeze in half a
[30:53] lemon and to help with the flavor I'm
[30:55] going to add a whole bunch of
[30:58] sliced green onions and I think that's
[31:00] it oh pepper pepper got to have Peppa
[31:05] okay now I'm going to smush all this
[31:07] together it's just nice to be able to
[31:10] turn something into a really exciting
[31:12] dish divide this into two
[31:15] quarters so you just want to form the
[31:17] patties you don't want them to be too
[31:19] thick that they don't kind of set and
[31:22] cook in the middle but you don't want
[31:24] them to be too little either I've got a
[31:26] skillet that's kind of hot already I've
[31:29] got some olive oil in there so as I form
[31:32] them I'm just going to put them straight
[31:33] in okay so they're frying away I'm going
[31:36] to kind of flatten them out some are
[31:37] bigger than others they are not uniform
[31:39] by any means so I'm going to let these
[31:41] cook on the first side now I'm going to
[31:43] flip them they're so golden and Luscious
[31:47] wow how about that okay so I'm going to
[31:49] let them finish cooking on the second
[31:51] side and of course I can't leave well
[31:54] enough alone I have to have a really
[31:56] delicious Mayo put on the buns for the
[31:59] [Music]
[32:00] burgers so I've got the Mayo I'm going
[32:02] to add some
[32:04] Capers and more lemon whenever you've
[32:07] got any sort of fish or seafood you want
[32:09] a lot of lemon it just kind of brightens
[32:12] it all up plenty of Peppa okay I'm going
[32:16] to stir stir I'm going to get the bun
[32:20] and I'm going to
[32:22] spread plenty of this I mean I really
[32:26] want to taste the Mayo guys what can I
[32:27] say
[32:28] and then I'll get one of the salmon
[32:31] patties this one looks tasty looks do
[32:35] look at that how good does that look
[32:37] perfectly brown right on the good thing
[32:39] about salmon patties is they don't
[32:43] shrink so you know when you make a a
[32:45] ground beef patty and they kind of
[32:46] shrink so basically you can just form
[32:48] this to the exact size of the bun you're
[32:51] using and your life will be smooth
[32:54] sailing so a little bit of
[32:56] lettuce and and a
[33:00] tomato and some pickles of course you
[33:03] can do jalapenos you can do thinly
[33:06] sliced red onion but look at
[33:10] this wow I think it looks look at that
[33:15] so
[33:18] [Music]
[33:20] pretty mushroom cheese steak lettuce
[33:24] wraps it's like three or four different
[33:27] mashups going going on there but I love
[33:29] lettuce wraps because they eliminate the
[33:31] bread from any situation but also just
[33:34] using mushrooms instead of the beef for
[33:38] the cheese steak part of it is kind of a
[33:41] Triumph I think mushrooms are kind of
[33:44] downright meaty when you cook them a
[33:46] certain way don't tell any cattle
[33:48] rancher in oage county that I said that
[33:51] it'll be our little secret so I just
[33:53] sliced some portabello mushrooms and I
[33:57] had scrape the gills out with a spoon
[34:00] beforehand so I'm going to add a couple
[34:03] of tablespoons of soy sauce soy sauce is
[34:06] so good with
[34:07] mushrooms and then a couple of
[34:09] tablespoons of balsamic vinegar so it
[34:12] kind of helps the mushrooms get that
[34:14] sort of meaty steaky
[34:17] quality and then some garlic
[34:21] powder and
[34:23] oregano delicious and then I'm not going
[34:26] to add salt because there soy sauce but
[34:28] I am going to add plenty of pepper so I
[34:31] will give this a quick stir and then I'm
[34:34] going to put the mushrooms in and just
[34:35] get them all kind of tossed and
[34:39] coated okay so I've got a skillet and
[34:42] I've been heating it up I'm going to add
[34:44] just about a tablespoon of olive oil so
[34:47] not much I'm not afraid of olive oil
[34:49] when it comes to lightening up recipes I
[34:52] don't think of it as sort of a heavy
[34:55] ingredient at all so I'm going to add
[34:57] the
[34:59] mushrooms that was
[35:01] hot and then I also have some sliced
[35:04] onion lots of
[35:07] onion and some sliced red bell
[35:10] pepper oh it smells so good
[35:14] already how is that possible that was
[35:17] like seconds after it hit the skillet
[35:19] I'm going to cook this for 10 minutes
[35:21] until everything is soft and the
[35:23] moisture from the mushrooms has all
[35:26] given off
[35:28] stay
[35:31] tuned Alex slowly come in here and look
[35:34] at this I just want you to Sav her I
[35:37] mean this is so beautiful those onions
[35:40] are so caramelized and the depth of
[35:44] color in this Skillet is just a
[35:46] beautiful thing to behold so these are
[35:49] cheese steaks I'm not going to lighten
[35:52] things up in that regard instead of like
[35:54] a processed cheese sauce I'm doing
[35:56] provolone which which is kind of a
[35:59] relatively good cheese when you want to
[36:01] lighten things up a little bit so I'm
[36:03] just laying the provolone on top of the
[36:06] whole mixture in the skillet and I'm
[36:07] going to put the lid on and just let
[36:10] this slowly melt for a couple of minutes
[36:14] and then I'll come back and show you how
[36:16] the magic is going to
[36:21] unfold
[36:23] okay I'd say that cheese is melted what
[36:26] do you think Alex
[36:28] wow oo that looks amazing so all I'm
[36:32] going to do is just stir the cheese in
[36:35] with the portabellos and the onions and
[36:37] the peppers and it's basically a
[36:40] complete and total mess inside of this
[36:43] pan and that's what cheese steaks are
[36:46] all about whether they're made with
[36:48] mushrooms or beef so I've got some
[36:52] butter lettuce cups or bib lettuce cups
[36:55] and I'm just going to spoon the glor
[36:57] ious mixture into each cup cheese is
[37:01] going to go everywhere you will think
[37:03] you're in a cheese nightmare because you
[37:05] won't be able to get away from it wow oh
[37:08] wow okay what do you think Alex and stew
[37:11] those look really good I'm surprised
[37:13] they look fantastically delicious don't
[37:15] they it looks like steak kind of that's
[37:18] the whole point mushroom she steak
[37:22] lettuce wraps ah I've got to taste a
[37:26] bite don't tell
[37:30] anyone oh
[37:34] wow what can I say these are
[37:39] amazing so I'm going to turn Caesar
[37:41] salad into Caesar salad with shrimp but
[37:45] I'm also changing up the way that I
[37:47] prepare the lettuce almost every Caesar
[37:49] salad has chopped Roma sometimes I'll do
[37:53] an entire heart of Roma but this time I
[37:56] cut them into to quarters it is going to
[37:59] make a gorgeous and elegant salad I
[38:02] really like changing up flavors but also
[38:05] the way I present a recipe so now it's
[38:08] all about the Caesar dressing I have a
[38:11] jar of garlic olive oil this is going to
[38:14] add such a flavor punch to my regular
[38:17] Caesar dressing recipe so I'll start
[38:19] with about half a cup and it saves me a
[38:21] step cuz I don't have to mince the
[38:23] garlic
[38:25] myself Dijon is something I like to add
[38:28] to Caesar dressing it adds a great
[38:30] tanginess about a
[38:33] tablespoon same amount of balsamic
[38:37] vinegar a few dashes of Worster
[38:42] sauce and this is
[38:45] controversial not everybody likes to add
[38:47] anchovies to their Caesar dressing but I
[38:51] do it's very subtle it's not fishy I'm
[38:54] adding about four fillets
[38:57] and then I've got a lemon and I'm going
[38:59] to add about half of the
[39:04] juice okay now some salt and
[39:06] pepper and then I'm going to mix it up
[39:08] before I add the next
[39:17] ingredient that came together very
[39:19] quickly I'm going to add some grated
[39:22] Parmesan the texture of Parmesan cheese
[39:25] and Caesar dressing is so
[39:32] nice okay this dressing is just the
[39:35] right consistency you want it to be
[39:38] pretty thin because you want it to kind
[39:41] of have a chance to seep into the leaves
[39:43] of the
[39:44] Roma it's just lovely and I like that
[39:47] you don't have to toss it it's nice to
[39:49] just pour them down these strips of
[39:51] Romain lettuce and I'm going to cover
[39:53] the top of this salad with beautiful
[39:56] cooked shrimp these are about 16 to 20
[39:59] count which means they're 16 to 20
[40:01] shrimp per pound but you can use
[40:03] whatever shrimp you have you can do
[40:05] really big colossal shrimp you can do
[40:08] tiny little popcorn shrimp that would be
[40:10] fine too I'm going to add some slices of
[40:13] avocado because I left the lettuce in
[40:16] such large pieces I wanted to leave the
[40:18] avocado in pretty Spears this salad
[40:22] really is as much about the presentation
[40:24] as it is about the
[40:26] flavors you you know what something's
[40:28] missing
[40:30] croutons that's good cuz I have that
[40:33] covered I would not have a Caesar salad
[40:36] without croutons I made my own the same
[40:39] croutons I make time and time again they
[40:42] definitely needed no revamping they're
[40:44] garlicky croutons and they're very
[40:47] simple I put half a loaf of crusty
[40:49] French bread cut into cubes on a sheet
[40:51] pan and spread them out then I drizzled
[40:54] over A4 a cup of the garlic olive oil I
[40:56] used in the dressing I sprinkled them
[40:58] with half a teaspoon of kosher salt half
[41:01] a teaspoon of black pepper toss the
[41:04] cubes to coat them then put them in a
[41:06] 250° oven and when 25 minutes were up
[41:11] they were deliciously crispy and I took
[41:13] them out and let them cool croutons are
[41:17] the best I could snack on these honestly
[41:20] now just a couple more things to finish
[41:23] off this beautiful salad I've got some
[41:25] fresh parmesan
[41:28] and then just for a little bit of Herby
[41:30] freshness I've got some parsley leaves
[41:33] which I think is kind of in with the
[41:36] theme of keeping things in big pieces
[41:39] and then this can never hurt just
[41:41] another little squeeze of lemon juice
[41:45] just to finish things
[41:46] off this is a Caesar salad with shrimp I
[41:51] may never be able to go back to the old
[41:53] way of doing things you know sometimes I
[41:55] try to imagine my cooking life without
[41:57] sheet pans and I can't even imagine it
[42:00] there are so many of my favorite recipes
[42:02] that I couldn't make if sheet pans
[42:04] didn't exist including this spiced
[42:07] chicken sheet pan supper oh boy is it
[42:11] packed with flavor and I serve the
[42:13] chicken in lettuce cups it is so so
[42:16] Divine and it's nice and healthy so I'm
[42:19] starting with the spice mix I started
[42:22] with some paprika and I'm adding both
[42:25] onion powder and garlic
[42:28] powder I've got some
[42:30] salt cumin which I
[42:34] love turmeric which I really love it's
[42:38] so nice and beautiful and golden and
[42:40] then black pepper such a beautiful spice
[42:44] mix and it's so so good with chicken
[42:48] okay that is the spice mix so I'm going
[42:50] to use half of this on the chicken and
[42:53] I'm going to drizzle a little bit of
[42:54] olive oil over the chicken and I'm using
[42:57] really thin chicken
[42:59] cutlets you could do pieces of bone in
[43:03] chicken you could do really any kind of
[43:05] chicken that you have in your fridge so
[43:08] I drizzled on the olive oil just so the
[43:10] spice mix would stick and I added quite
[43:13] a bit of the spice mix as you can see
[43:16] you don't have a lot of chances to get
[43:19] this chicken really really flavorful so
[43:21] you really want it to count then I
[43:24] turned it over and sprinkle a little bit
[43:26] more the spice
[43:28] mix all right and then I'll just kind of
[43:31] smush it around and that way it's nice
[43:34] and moist ooh look how pretty that
[43:37] chicken is already with those spices the
[43:40] paprika is such a gorgeous color all
[43:43] right so now on to the veggies I've got
[43:46] a bowl of broccoli and I'm going to dump
[43:49] in some drained chick peas or garbanzo
[43:53] beans and little bit of olive oil here
[43:56] too
[43:58] and the other half of the spice
[44:02] mix all right and I'll stir just so that
[44:06] spice mix totally coats the veggies the
[44:09] spice mix itself can take a sheet pan
[44:11] supper in a totally different direction
[44:14] so instead of the spices I used you
[44:17] could do oregano and Thyme and you know
[44:19] give it a little bit more of a
[44:21] Mediterranean feel all right everything
[44:24] is coated in the spice mix so the
[44:27] veggies just get totally poured over the
[44:31] chicken into the cracks and
[44:34] crevices M I love chickpeas they are so
[44:37] so good and they're going to get
[44:39] slightly crisp in the
[44:41] oven and speaking of the oven I'm going
[44:44] to go ahead and put the sheet pan in the
[44:46] oven really hot
[44:49] 450° and it's going to take just 15
[44:52] minutes so I mentioned that I'm going to
[44:55] serve the chicken and veggies in in
[44:57] lettuce cups so I'm going to make a
[44:59] little tomato cucumber salad that'll go
[45:02] over the top so I've got some olive oil
[45:06] and I just have really thinly sliced
[45:08] cucumbers and Haled cherry tomatoes or
[45:12] graped
[45:13] tomatoes and then a little bit of red
[45:16] wine
[45:18] vinegar little salt and
[45:21] pepper and just to make it all make
[45:25] sense some beautiful parsley and I'll
[45:28] give the sister and just in the time it
[45:31] takes for the chicken and veggies to
[45:33] cook this will sort of meld and Merry
[45:36] and just become even more
[45:39] delicious all right so that's the tomato
[45:42] cucumber salad now I'm going to clear up
[45:45] while the chicken and veggies finish
[45:47] cooking it's going to take about 10 more
[45:52] minutes I think the chicken is done it
[45:54] smells so incredible bow in this oven
[45:59] oo oh my goodness the combination of
[46:03] flavors and look at those roasted
[46:06] chickpeas the broccoli has beautiful
[46:08] color on the outsides of the leaves oh
[46:11] and I love the golden color of the
[46:14] turmeric in the spice mix so good so now
[46:18] I'll show you how to serve this it's
[46:21] nice to have a board nearby and you can
[46:24] just put all the chicken on the board
[46:27] because you need to slice it I'm just
[46:29] going to do one just to show you oh hot
[46:32] hot look at that color on that chicken
[46:35] it is so
[46:36] pretty and then I have these leaves of
[46:40] bib
[46:40] lettuce butter lettuce anything works
[46:43] you can even do Roma leaves if you want
[46:46] to and then basically you just take a
[46:50] few of the strips of this incredibly
[46:52] flavorful
[46:53] chicken and lay them on each of the
[46:57] little lettuce
[46:59] pieces and you want to get in here and
[47:02] get broccoli and chickpeas by the way
[47:06] these chickpeas are a really yummy snack
[47:09] too and this
[47:12] beautiful tomato cucumber salad goes on
[47:16] so basically you're trying to fill the
[47:19] lettuce wraps almost to the point where
[47:21] they're too full to fold and eat that's
[47:24] my Approach anyway and then a little bit
[47:27] of Greek yogurt you don't need much it
[47:29] just adds a nice little
[47:32] creaminess just to kind of go alongside
[47:35] all of the amazing things going on
[47:38] wow love this recipe it's very healthy
[47:43] you've got the cool and crisp you've got
[47:45] the warm and spicy I love when dishes
[47:49] are the complete package and don't
[47:52] forget this is very very good for you
[47:55] your mom would approve my mustard herb
[47:57] chicken cutlets when company's coming
[48:00] over and time is tight like it always is
[48:04] mustard herb chicken cutlets are the way
[48:06] to
[48:07] go I've got eight chicken cutlets they
[48:10] actually started as four chicken breasts
[48:12] and I cut them in half through the
[48:14] middle I seasoned them with salt and
[48:16] pepper and I've been Browning them in
[48:18] some olive oil and butter the first s's
[48:21] nice and golden so I'm going to let them
[48:23] cook on the second side and I'll chop up
[48:25] some garlic
[48:27] whenever I'm making week night meals
[48:29] involving chicken breasts I often cut
[48:31] them in half like this and turn them
[48:33] into cutlets they cook a lot faster
[48:37] basically in half the time as a regular
[48:39] chicken breast okay that garlic is
[48:43] chopped because these pieces are so thin
[48:46] they really just take about 3 minutes
[48:48] per side for the chicken to get done you
[48:51] can't do that with a regular chicken
[48:53] breast for
[48:54] sure now back to the garlic I'm going to
[48:57] save some of this for the garlic spinach
[49:01] but I'll add some of it into this
[49:02] beautiful
[49:04] mixture oil and butter and chicken
[49:07] flavor yum yum now the reason this is
[49:11] great for company is that it has some
[49:13] white wine I'm going to add about a cup
[49:16] and this is the perfect time to add it
[49:19] when the pan is full of all that
[49:23] flavor oh my gosh okay this is already
[49:26] starting to Bubble around the edges so
[49:28] that'll be reduced in no time while it
[49:31] does I'm going to get started on the
[49:32] garlicky spinach I'm going to add some
[49:35] olive oil to a pan and this is kind of a
[49:37] high-sided pan because I'm going to cook
[49:40] so much spinach to the olive oil I'll
[49:43] add the rest of the garlic that I
[49:45] chopped and I'll let that start
[49:47] cooking okay that's looking good so I'm
[49:51] going to try to get all of this in the
[49:52] pan oh my this is baby spinach and I
[49:56] love this dish because you can
[49:58] substitute whatever greens you like kale
[50:02] Swiss chard even collared greens would
[50:04] be good all right I'm going to let this
[50:06] start to wilt and I'm going to go back
[50:08] to this glorious sauce it's kind of
[50:11] thickened and it smells so good now for
[50:15] the mustard I'm going to add two heaping
[50:18] tablespoons of
[50:20] Dijon any mustard works you can do sort
[50:23] of a spicy mustard if you want to kick
[50:25] things up a little bit so I'll stir this
[50:27] in and kind of let it become one with
[50:29] the
[50:31] sauce all righty now for a little bit
[50:34] more liquid in the sauce I'm going to
[50:36] add about a cup of low sodium chicken
[50:39] broth and then I'll season this with a
[50:41] little salt and pepper and I'm going to
[50:43] let this Bubble Up and I want it to get
[50:45] richer and richer so a pat of butter
[50:49] will help that
[50:51] along okay I'm going to let the sauce
[50:54] cook in the skillet some more and I'm
[50:55] going to check on my spinach which is
[50:58] starting to
[50:59] wilt tongs are the best thing to use
[51:02] when you're trying to wilt a whole bunch
[51:03] of spinach I kind of get what's on the
[51:06] bottom and pull it up and put it on top
[51:09] and then it kind of starts to wilt the
[51:11] spinach from above
[51:14] too okay back to the sauce I've got
[51:17] parsley chives and Dill and I'm just
[51:20] going to load this sauce with all this
[51:24] herbalicious do you make up words when
[51:26] you cook cuz I do okay that looks
[51:29] fantastic now I'm going to put the
[51:31] chicken back into the skillet so it can
[51:33] simmer in the sauce for just a bit I
[51:37] like to do this because if any of the
[51:39] chicken is just barely undercooked when
[51:42] it simmers in the sauce it'll finish
[51:44] everything
[51:46] off okay this is bubbling away I'm going
[51:48] to let the chicken sit and I'm going to
[51:50] finish off this glorious garlicky
[51:53] spinach now I'm going to cut a lemon in
[51:55] half I like to squeeze a little bit of
[51:58] lemon juice over the spinach it just
[52:00] kind of brightens it up adds a little
[52:02] acid to the mix and the spinach just
[52:05] needs a little bit of salt and pepper
[52:06] and that is really it and I'll give it a
[52:09] toss dinner's ready I can't believe
[52:13] it and I like to make a really nice
[52:16] generous bed of the
[52:18] spinach I see the chunks of garlic in
[52:21] there and then the star of the
[52:25] show The ch chicken these are so small
[52:29] that two chicken cutlets is pretty much
[52:31] a
[52:32] serving and I'll just kind of crisscross
[52:35] it and then I have to get some of this
[52:38] glorious sauce and put it over the
[52:41] chicken there's plenty of herbs in the
[52:44] sauce but I'll just add a few more on
[52:47] top gorgeous and fast doesn't get any
[52:50] better than that the first one I'm going
[52:52] to make is brushetta chicken or
[52:54] brusketta chicken however you pronounce
[52:56] bruetta and I am very excited about this
[52:59] now before I get too far I do want to
[53:02] say that I have some free ingredients
[53:05] and the free ingredients are like olive
[53:08] oil salt pepper so you can't hold those
[53:11] ingredients against me you have to have
[53:12] some freebies that are sort of Staples
[53:15] for every recipe so I've got some crusty
[53:18] Italian bread and I cut it into a pretty
[53:21] fine Dice and I basically want to make a
[53:25] skillet chicken dish
[53:26] that is like brusketta or brushetta
[53:29] appetizer I'm going to cook some chicken
[53:32] put a tomato mixture on top and I'm
[53:34] going to put some little pieces of bread
[53:37] in the Tomato
[53:39] mixture you got that Todd yes are you
[53:42] confused yet a little bit that was a lot
[53:46] so I tossed the bread in olive oil salt
[53:48] and pepper and the bread is one of the
[53:51] five ingredients so Paige come around
[53:54] and I'm gonna put this into a 375 degree
[53:59] oven so while the bread toasts in the
[54:02] oven I am going to get started on the
[54:04] chicken I'm going to get some olive oil
[54:06] into the pan again this is one of my
[54:08] free ingredients please don't hold it
[54:11] against me don't penalize me and I'm
[54:13] going to season both sides of these Z
[54:16] chicken
[54:18] cutlets so the bread is the first
[54:20] ingredient the chicken is the second
[54:23] ingredient I've only got three left
[54:26] [Music]
[54:29] okay and I'll get the chicken in the
[54:32] skillet little tight squeeze but that's
[54:36] okay I'll sprinkle on salt and
[54:41] pepper how are you guys today good we've
[54:45] been cooking a lot together lately and I
[54:47] wanted to put a little spin on today's
[54:49] recipes just to keep things fresh and
[54:51] unpredictable I don't want Todd getting
[54:53] too comfortable in his new role at
[54:58] cameraman okay the chicken looks great
[55:00] so I'm going to let it keep cooking and
[55:02] I'll get started on the Tomato mixture
[55:05] so my third ingredient diced
[55:09] tomatoes okay and then I'm going to
[55:12] press in some garlic Todd would you say
[55:14] garlic is a free ingredient no yes oh
[55:18] wrong answer son it's not though it is
[55:21] garlic is not garlic is a a staple just
[55:24] like salt pepper olive oil oiled garlic
[55:27] you keep garlic in the pantry it's a
[55:29] freebie so I just pressed in two cloves
[55:32] of garlic I want the Tomato mixture to
[55:35] be nice and garlicky and the next
[55:39] ingredient is fresh basil fresh basil is
[55:43] not a free ingredient by any means it's
[55:45] very precious to me I love fresh basil
[55:47] so much so I'm going to pick off some
[55:50] leaves but basically you want to just
[55:52] roll them up and cut them really thin so
[55:56] so the basil goes into the tomatoes and
[56:00] I also going to add some
[56:02] balsamic and then the fifth
[56:05] ingredient is balsamic glaze and I'm
[56:08] just going to add about a tablespoon to
[56:10] the Tomato mixture see that Paige oh
[56:14] it's so warm I might add just a little
[56:16] bit more balsamic glaze like Paige told
[56:19] me to so I like to do what Paige tells
[56:21] me to do everyone
[56:27] what is your
[56:29] problem you did not even indicate that
[56:32] he was behind me I mean honey well I
[56:36] don't even know anymore I'm so King good
[56:38] looking oh okay I'll take that I'm
[56:41] making Bretta chicken Bretta chicken yep
[56:45] so I turn the chicken over in the
[56:47] skillet and I'm going to finish cooking
[56:49] it on the second side my heart is just
[56:51] racing thanks a lot honey just check it
[56:55] make sure you're the bread oh my husband
[56:58] likes to scare
[57:00] me okay oh pie look at this
[57:05] bread so you really want them to be
[57:09] crispy because I am going to mix them
[57:12] with the Tomato mixture so look at
[57:16] this just spill them all in there and
[57:18] this is something that you definitely
[57:20] want to do at the last minute after
[57:23] about 15 minutes the little bread chunks
[57:26] will start to get a little bit soggy as
[57:28] they soak up the liquid and the
[57:30] tomatoes how did this happen lad
[57:33] Drummond showed up just in time for the
[57:35] food to be
[57:36] done so now good timing good planning
[57:40] I've got a pretty white platter the
[57:42] chicken is
[57:43] done and they cook really really fast so
[57:47] if you're trying to get food on the
[57:49] table for a bunch of
[57:50] hungry family members which is like
[57:54] every day of my life
[57:56] chicken cutlets are great twice or three
[57:59] times a day it it's true but you know
[58:01] what that's the life I have chosen oh
[58:03] it's good okay so now look at this guys
[58:09] just kind of spoon the tomato bread
[58:11] basil mixture over each chicken
[58:16] piece look at this page isn't it
[58:19] pretty I I really want to cover them up
[58:22] just let it go all over the sides and
[58:25] then this is my favorite
[58:27] part balsamic glaze again and then you
[58:31] just kind of go back and forth and look
[58:32] how pretty that makes it isn't that
[58:35] gorgeous I love this cuz it's almost
[58:37] like paint and you can sort of decorate
[58:39] a platter and then just
[58:42] get are you with me you already have
[58:44] green in there this is a little Overkill
[58:47] there is no uh such thing as Overkill
[58:49] when it comes to decorating a
[58:51] plate I'll just keep going it looks
[58:54] pretty cool thank you
[58:56] I think it looks great so brusketa
[59:00] chicken it was so easy it only took five
[59:05] ingredients I think this is going to go
[59:07] on the rotation permanently extra basil
[59:10] for lad
[59:11] though a very veggie soup so I've got a
[59:15] pot with some butter and I actually
[59:16] heated it until it got to the brown
[59:18] stage and I'm going to add some onions
[59:22] and then I have a bowl full of root
[59:24] veggies that I peeled and chopped
[59:27] carrots parsnips turnips and Ruda bagas
[59:31] and then some ginger and
[59:36] garlic whole garlic cloves and then I'm
[59:39] going to stir these around just to coat
[59:41] them I'm not going to have to cook them
[59:43] at this stage I just want to kind of get
[59:45] the veggies coated in that delicious
[59:47] brown butter mixture sprinkle some salt
[59:51] and
[59:53] pepper perfect and now I'm going to add
[59:56] add the broth I've got two big honken
[60:00] cartons of chicken broth you can also
[60:03] use veggie broth if you want to keep it
[60:06] truly vegetarian two spices I've got
[60:09] some all
[60:11] spice and ground coriander sprig of
[60:14] thyme stir all of this together all
[60:17] right now I'm just going to bring it to
[60:19] a quick boil and then I'll turn it down
[60:21] to a simmer put the lid on and let it
[60:23] cook for 20 minutes until the vegetables
[60:25] are to totally soft okay the soup has
[60:28] been simmering it's just about ready to
[60:30] puree but first i'm going to fry some
[60:32] shallots that I'm going to use to serve
[60:34] over the top of the soup so I've just
[60:36] got some vegetable oil and very thinly
[60:39] sliced shallots I peeled the shallots
[60:41] and sliced them and now I'm just going
[60:43] to fry them in vegetable oil until
[60:46] they're golden brown and then I'll take
[60:48] them out of the oil and drain them on a
[60:50] paper towel at these beautiful fried
[60:53] shallots absolutely incredible popper
[60:56] for soup all those vegetables have been
[60:58] cooking away and I'm glad I did that
[61:00] because I'm going to pull out the time
[61:02] it has done its job so I'm going to turn
[61:05] off the stove and I'm going to puree the
[61:08] soup now you don't have to puree it you
[61:10] can keep it pretty chunky but in the
[61:13] fall I just love puree vegetable soups
[61:17] in the fall I just love any soup to be
[61:22] honest look at the color of this soup
[61:24] now so pretty that's so pretty and look
[61:29] I love
[61:31] this every now and then you get like a
[61:33] chunk of carrot that got
[61:35] missed but it's kind of like a little
[61:37] treasure hunt that way and this soup is
[61:40] pretty rich and filling so a little goes
[61:43] a long way okay so speaking of garnish
[61:46] I'm going to get some of these beautiful
[61:48] shallots take a look Paige and the great
[61:51] thing about shallots is they're so light
[61:53] and like thin and lightweight that they
[61:56] just kind of hover on top and then I've
[61:59] got some beautiful parsley all
[62:02] righty very veggie soup with fried
[62:06] shallots on top a few more would be nice
[62:10] this recipe is so good it is so very
[62:13] simple now I've been breaking up some
[62:15] cauliflower into tiny fettes and I have
[62:18] a little bit of oil in a non-stick
[62:20] skillet and I'll just throw it all into
[62:23] a
[62:24] pan yeah it in there and get the
[62:26] sizzling process going now I also minced
[62:29] up some garlic for flavor and it goes
[62:32] right in I'll just stir it around I want
[62:36] this to cook in a small amount of time
[62:38] that get some good flavor on the outside
[62:40] of the cauliflower I'm going to let that
[62:42] keep going and I'll slice up some green
[62:45] onions I've just got a couple here I'm
[62:47] going to slice them real
[62:49] fast this recipe doesn't even make it to
[62:52] 16 minutes it's really that quick and
[62:55] I'm going to going to go in with these
[62:57] and get them going in the
[63:01] skillet okay the cauliflower is
[63:03] definitely getting there it's already
[63:05] got some nice dark
[63:07] edges now soy sauce makes this extra
[63:10] delicious so I'll add about 2
[63:14] tablespoons I'll just cut a lime in
[63:17] half squeeze it right in nice and
[63:22] tangy okay now because I always think a
[63:25] little spice is nice I'll add some
[63:28] Sriracha you can use any hot sauce you
[63:32] want and then I'll just Stir It Around
[63:34] long enough for it to totally coat the
[63:39] cauliflower it is done I'm going to get
[63:42] it into a bowl because it smells so good
[63:45] I can hardly contain
[63:48] myself I love light stir fries like this
[63:51] which means you can just pile it high in
[63:53] the bowl woo delicious now I'll sprinkle
[63:57] on some more green onions and then I
[64:01] like to squeeze on a little extra lime
[64:02] juice put the lime wedge right on the
[64:05] bowl now seriously how long did that
[64:08] take how cool is
[64:14] that lemon thyme sheep pan chicken and
[64:17] potatoes so I'm making a little bit of a
[64:19] marinade to uh toss the chicken in so
[64:23] it's olive oil some minced garlic
[64:27] whoops the juice of a
[64:29] lemon These Are Juicy Juicy
[64:33] lemons oh my
[64:36] goodness and then some lemon zest I
[64:38] zested the lemon before I cut it in half
[64:41] and then I have some fresh thyme
[64:43] leaves and
[64:46] salt plenty of salt and plenty of
[64:50] pepper and then I'll just stir this
[64:53] together with a fork very simple
[64:56] I'm using bone in skin on chicken thighs
[65:00] and then red potatoes that I cut in half
[65:03] and sliced red onions and then I put
[65:05] quite a few lemon wedges on the sheet
[65:08] pan and those are going to come into
[65:10] play later after it Cooks in the oven
[65:14] all righty so this is all mixed together
[65:17] it doesn't take too much and I'm just
[65:20] pouring it over the chicken first to
[65:22] make sure it gets
[65:23] plenty of the juice
[65:27] sauce and then I'm just going to use my
[65:30] hands to toss everything together and
[65:33] mix it I don't want to leave them in
[65:35] sections I want to mix it all together
[65:37] so the juices from the chicken will kind
[65:40] of coat the veggies and the onions and
[65:43] it's all going to become one so the only
[65:45] thing you need to be sure to do before
[65:48] it goes in the oven is to make sure
[65:49] there's plenty of space between the
[65:52] pieces of chicken because if they're
[65:53] cramped they won't get nice and brown
[65:55] all right let's get this gorgeous dinner
[65:57] in the oven so the oven's at 4:25 and
[66:01] I'm going to roast all of this for about
[66:02] 45 to 50 minutes until the skin on the
[66:05] chicken is gorgeous and the vegetables
[66:07] are
[66:10] done woo juicy that looks
[66:16] fanastic wow okay I've got a beautiful
[66:20] platter
[66:22] so I was GNA just kind of
[66:26] dump it all on here but I think that
[66:29] would be a
[66:30] catastrophe so I'm just going to
[66:32] transfer everything to the platter
[66:36] lovely lovely
[66:38] lovely all right so now for the really
[66:42] fun
[66:43] part remember those lemon
[66:47] wedges here they are they're now roasted
[66:50] lemon wedges and watch
[66:53] this look at this kind of roasty lemon
[66:57] so fish the lemon out of here and just
[67:01] squeeze any juices that it has
[67:04] left you can get some of the juices on
[67:07] the pan and just kind of drizzle them
[67:10] over you don't want to do that too much
[67:12] of that cuz there's a lot of fat there
[67:14] but boy oh boy that looks great and then
[67:18] for a Finishing Touch I always like to
[67:20] wipe the
[67:22] platter because dribbles bother me not
[67:26] really um I've got some beautiful thy
[67:28] leaves and just kind of arrange it here
[67:31] and there and everywhere I think time is
[67:34] one of the prettiest herbs it's just so
[67:35] light and kind of slightly curly
[67:40] parsley never hurts but didn't this turn
[67:43] into kind of a gorgeous dinner really
[67:45] pretty beautiful and it's so simple it's
[67:48] basically chicken potatoes and onions
[67:50] but it's all kind of what you season it
[67:52] with and how you cook it and of course
[67:56] how you present
[67:57] it that is one beautiful sheet pan
[68:00] supper right there so
[68:03] easy so
[68:07] elegant I like to make a chicken quinoa
[68:10] bowl and it is delicious so much flavor
[68:13] I am making the chicken first I've just
[68:16] got two boneless skinless chicken
[68:18] breasts and I drizzled olive oil on and
[68:21] then I'm sprinkling on some taco
[68:24] seasoning which is one of the things
[68:26] that makes this so easy you don't have
[68:29] to mix up the seasoning yourself and
[68:31] then just a little bit of salt make sure
[68:34] the chicken is well seasoned so I'm
[68:36] going to put them right onto a grill pan
[68:39] and I need to cook the chicken about 5
[68:42] minutes per side until it's totally
[68:45] done all right I'm going to let the
[68:47] chicken
[68:48] [Music]
[68:51] rest and I'm going to move over to the
[68:53] quinoa this is a chicken quinoa Bowl
[68:56] after all now I cooked some red quinoa
[69:00] and I just used package
[69:02] instructions so I'm going to zip it up
[69:04] with a little bit of lime
[69:07] juice and then some lime
[69:11] zest a little bit of
[69:13] salt and some chopped
[69:17] cilantro quinoa is so delicious and you
[69:21] can use it in place of rice in things
[69:24] like the chicken bowl that I'm making
[69:26] now I'm going to let it sit for 5
[69:28] minutes it is time to assemble the first
[69:31] thing I'll do is add the quinoa which
[69:34] makes perfect sense I'll slice the
[69:36] chicken breast and just arrange it kind
[69:39] of around the edge of the bowl that's
[69:41] going to leave room for lots of other
[69:43] good stuff including this amazing salsa
[69:48] it's easy roasted corn salsa I threw
[69:51] half a cup of thaw frozen roasted corn
[69:54] kernels into a bowl
[69:56] with 1/4 cup of diced red onion a 2 oz
[69:59] jar of drained pentos and half a cup of
[70:02] haved cherry tomatoes then I added the
[70:05] juice of a lime a tablespoon of chopped
[70:07] cilantro a pinch of salt and gave it a
[70:11] toss this salsa is so pretty it's
[70:14] actually more like a corn salad to be
[70:17] honest and I am being generous with it
[70:20] in this bowl I've got some sliced
[70:23] avocado some queso fresco a dollop of
[70:27] sour cream a squeeze of
[70:31] lime and then I like to put a couple of
[70:33] lime wedges on the edge of the bowl some
[70:36] hot sauce of
[70:38] course Perfection the only thing that'll
[70:41] make it better is a sprinkling of
[70:43] cilantro that is one beautiful chicken
[70:46] quinoa Bowl now I'm going to build
[70:48] another one just like it
[70:52] [Music]
[71:03] have you ever heard of cauliflower pizza
[71:05] crust being a food blogger I see it all
[71:08] the time I've never actually made one so
[71:11] I'm going to whip one up now and I can't
[71:14] wait for the results I've got a half a
[71:16] head of cauliflower and I just cut it
[71:18] into chunks I'll throw it into the food
[71:21] processor and I'm going to let the food
[71:24] processor grow grind it up I'm going to
[71:27] pulse it until it's really fine my food
[71:30] blogging friend told me to keep going
[71:32] until it looks like snow and I think I'm
[71:35] about there yep looks like snow all
[71:38] right take the blade
[71:40] out and I'll get this into a
[71:46] bowl I'll cover this with some plastic
[71:48] wrap too I've got a fork and I'll just
[71:52] poke a couple times now this goes into
[71:55] the microwave I'm going to draw out the
[71:57] moisture and soften it a
[71:59] bit that's going to take about 4
[72:02] [Music]
[72:07] minutes and from what I understand the
[72:10] secret to cauliflower crust is getting
[72:12] all of the moisture out of the
[72:14] cauliflower so I'll take the plastic
[72:16] wrap off and I have a thin towel here
[72:20] and I'll dump the cauliflower right on
[72:23] there and I'll let it co for a couple
[72:25] minutes until I can ring out all the
[72:28] moisture now I'm going to fold this up
[72:32] get it nice and tight in
[72:34] there and I'll ring all this moisture
[72:37] right into the same bowl that I cooked
[72:39] it in gosh I cannot believe how much
[72:43] water is in the cauliflower
[72:46] naturally I got all of the moisture
[72:48] squeezed out of the cauliflower so I'm
[72:51] breaking it up a bit and I've got a few
[72:53] more things to add to the crust I'll
[72:56] crack in an
[72:57] egg some mozzarella I'll save the rest
[73:00] of this to go on top of the pizza I'll
[73:02] also add in some grated Parmesan and
[73:05] Italian seasoning just keeping it simple
[73:08] little salt and pepper of
[73:10] course now I'll stir this all together
[73:13] and see what it looks
[73:14] like I've got some parchment paper on
[73:17] here so the crust won't stick to the pan
[73:20] I'll start by getting it into a
[73:22] ball gosh it's so easy to work work with
[73:26] now I'll press it into a
[73:28] crust one secret I've heard about
[73:31] cauliflower pizza crust is you want to
[73:33] bake it super
[73:35] thin now I'll get this into a 425° oven
[73:39] for about 15
[73:41] minutes it smells so good and it looks
[73:45] amazing I think I could just break off a
[73:47] piece and eat that right now I'll put
[73:50] the sauce on the
[73:51] crust again I don't want to add too much
[73:54] moisture so I'll just put a thin layer I
[73:57] think that should be enough okay that
[73:59] looks like a good amount the rest of the
[74:02] mozzarella goes
[74:04] on gosh I cannot imagine how good this
[74:08] pizza is going to
[74:11] be I'm going to put this back into the
[74:13] oven until the cheese is melted that
[74:16] crust got even more deep
[74:19] golden oh I can't wait to try
[74:21] this I'm going to grab some basil
[74:25] not going to slice it up just going to
[74:27] grab big
[74:28] leaves and I'll tear big pieces right
[74:32] onto the pizza gosh what a pretty
[74:38] [Music]
[74:42] Pizza I'm going to make an Asian noodle
[74:45] salad it's so flavorful so easy to make
[74:48] and it's bursting with pretty much every
[74:50] color under the rainbow now there's a
[74:52] lot of prep to this salad but nothing is
[74:55] complicated at all I just sliced up some
[74:57] purple cabbage otherwise known as red
[75:00] cabbage depending on who you ask now
[75:03] I've got some cucumber slices I used an
[75:05] English cucumber and just seeded it and
[75:08] sliced them into Crescent Moon
[75:10] shapes and then kale kale is my life
[75:14] these days I don't know why it's just so
[75:16] delicious it holds together really well
[75:18] in salads I just pulled the leaves off
[75:21] of stocks of kale and then I shaved it
[75:23] really really thin now a bag of sweet
[75:26] peppers I love these little things they
[75:29] have a teeny bit of spice but they're
[75:31] really really
[75:32] beautiful super tasty now there's
[75:35] another kind of cabbage in the salad
[75:37] napa cabbage also one of my favorite
[75:40] salad ingredients it's nice and crunchy
[75:42] and curly and pretty I love colorful
[75:45] food and pretty food and then some
[75:49] shredded
[75:51] carrots and then I have a nice pile of
[75:54] bean sprout
[75:55] really you can use any veggies you want
[75:57] for this salad pretty much anything
[75:59] goes and I also have some sliced
[76:03] scallions I'll get those in there there
[76:05] is so much flavor in this salad I
[76:07] absolutely love it now got to have
[76:10] noodles in this salad that's part of
[76:12] what makes it so delicious I've got some
[76:15] Thin cooked spaghetti you can use
[76:17] Linguini you can use rice noodles pretty
[76:19] much any noodle you have in your pantry
[76:22] the point is you have noodles you have
[76:24] colorful veggies
[76:25] and it always turns out
[76:27] gorgeous the salad's all tossed together
[76:30] now for the delicious dressing which is
[76:32] a major part of how delicious this is it
[76:35] starts with olive oil about a half a cup
[76:38] or
[76:40] so I love jars when it comes to making
[76:43] salad dressing it makes everything so
[76:45] easy and then about A3 a cup of low
[76:48] sodium soy
[76:49] sauce I'm just
[76:52] guessing I'll also add about a 4 a cup
[76:55] of oyster sauce it's really thick and
[76:58] Rich it adds a little bit of
[77:00] sweetness that's a good amount and then
[77:03] for some bite and Tang about a/4 a cup
[77:06] of rice wine vinegar you can just use
[77:09] regular white distilled vinegar if
[77:11] that's what you have you can just use
[77:12] what you have in your
[77:14] pantry now I love toasted sesame
[77:18] oil I think I'll add about two
[77:20] tablespoons which is quite a lot but I
[77:22] love the flavor of this stuff it's so
[77:24] good now speaking of flavor I've got
[77:27] some minced ginger out of this world and
[77:32] then several cloves of chopped garlic I
[77:35] definitely need some sweetness so I'll
[77:37] put about three big tablespoons of brown
[77:40] sugar you can also use honey that's
[77:43] really delicious
[77:44] too I love brown sugar what can I say
[77:48] now I'll just get the lid on and give it
[77:50] a shake until it's all mixed together
[77:55] okay that's it for the dressing so it
[77:58] just gets poured over this gorgeous
[78:01] colorful Crispy Crunchy
[78:04] salad now I'll just toss it around oh
[78:07] this is looking good you basically want
[78:10] to have as many vegetables as you do
[78:12] pasta noodles you don't want to have too
[78:14] much of any one ingredient now that's
[78:17] looking great I just have a couple of
[78:19] more things to add this will send the
[78:21] flavor over the top I've got some fresh
[78:26] cilantro and then peanuts I love the
[78:29] crunch of peanuts in this salad I'll
[78:32] just get about half a cup or so you can
[78:35] just leave them like they are I like to
[78:38] chop them up a bit so the pieces aren't
[78:40] quite so
[78:42] big those look good so they go right
[78:45] into the
[78:46] salad and I'll just toss it you can also
[78:50] save a few extra cilantro leaves and
[78:52] peanuts to sprinkle over at the end
[78:55] I think everything looks just
[78:57] perfect now this is a lot of salad so I
[79:00] usually grab the biggest platter I can
[79:03] find if you start with a small platter
[79:05] you're going to have salad all over your
[79:07] counter so it just goes right
[79:11] on I mean this salad could win every
[79:15] beauty pageant it
[79:17] enters nothing about it that isn't
[79:20] gorgeous I tell you what if you love
[79:22] color this is definitely the salad for
[79:25] you one of the main things I get asked
[79:28] about is how to make quick meals I have
[79:31] a section on my cooking website called
[79:33] 16-minute meals and I got an interesting
[79:35] question last week somebody said I've
[79:37] cooked all your 16-minute meals how
[79:40] about a 10-minute meal so immediately my
[79:42] shrimp stir fry came to mind I've got 2
[79:46] lbs of shrimp and I threw them into this
[79:47] big Skillet with a little oil and butter
[79:50] now I've got the heat on high and that's
[79:52] part of what makes this meal so quick
[79:54] everything cooks really really fast okay
[79:56] I'll let the shrimp go for a little bit
[79:58] and then I'll dice up some veggies I've
[80:00] got two zucchini and I'll just Lop off
[80:03] the sides cut them in half cut them into
[80:06] quarters and then I'm just going to dice
[80:07] them
[80:09] up okay now I'm going to give the shrimp
[80:12] another little stir I want to make sure
[80:13] they keep cooking evenly shrimp is
[80:16] perfect for quick meals because it cooks
[80:18] really fast and it's one of those great
[80:20] things to keep in the freezer definitely
[80:23] a staple okay now I'm going to throw in
[80:25] a little
[80:26] garlic add big
[80:29] flavor stir that around okay now I've
[80:32] got some fresh corn and it's raw I'm
[80:35] just going to cut it right off the cob
[80:37] I'm going to hope it stays on the
[80:39] cutting board and doesn't go all over
[80:40] the
[80:41] floor I love using fresh corn it's
[80:44] really
[80:46] crunchy okay I'm going to check the
[80:48] shrimp
[80:49] again okay they are looking perfect I'm
[80:52] going to go ahead and take them out of
[80:53] the pan cuz I don't want them to get too
[80:55] tough too chewy shrimp are best when
[80:58] they're just barely cooked
[81:01] [Music]
[81:04] through okay now I'm going to put a
[81:07] little more oil and butter in the
[81:08] skillet get that stir around now I'm
[81:12] going to add everything in stages the
[81:14] first thing I'll throw in is the
[81:15] zucchini it'll take just a little bit
[81:18] longer to cook than the other veggies
[81:20] the secret here is just to stir it
[81:22] around let it cook for about 45 seconds
[81:24] to a minute not very long at
[81:26] all the key here is to put the tougher
[81:29] vegetables in first cuz they need a
[81:31] little bit longer to
[81:33] cook great so now I'm not going to take
[81:35] it out of the pan I'm just going to
[81:36] scoot it out to the outer edges of the
[81:38] pan and then I'll grab the corn and
[81:41] throw it right in the
[81:43] center I really am throwing corn
[81:46] everywhere there will be
[81:50] aftermath okay now I'll just kind of
[81:52] stir this around let it start to cook in
[81:54] the
[81:55] Center okay this would be a really good
[81:57] time to Salt and Pepper
[81:59] everything the corn doesn't need too
[82:01] long at all the point is not to cook the
[82:03] corn all the way through I just want to
[82:05] get it warm basically I like it to be
[82:07] really crunchy that's enough time so now
[82:10] I'll scoot the corn out of the center of
[82:11] the pan and then I have about a cup each
[82:15] of red and yellow graped tomatoes and I
[82:18] just cut them in half and I'll throw
[82:20] these in the center and I don't want to
[82:22] cook these at all again I just want want
[82:24] to warm them
[82:25] up and then the shrimp goes back in and
[82:29] I get all the juices from the pan that's
[82:31] flavor right there stir that around and
[82:35] then honestly what totally makes this
[82:38] dish is lemon juice I'll just squeeze a
[82:40] whole lemon all over the top let it kind
[82:44] of Sizzle in there with the butter and
[82:45] oil and it just creates this delicious
[82:48] flavor it makes it really
[82:51] fresh and then the basil goes in
[82:55] and then another thing I love to add is
[82:58] a cup of Parmesan shavings I'll just
[83:00] throw it right
[83:01] in and then give it a
[83:03] toss dinner is done I have to say I
[83:06] think that was a little less than 10
[83:07] minutes