---
title: 'Ree Drummond''s Top 20 Light Weeknight Dinner Recipes'
source: 'https://youtube.com/watch?v=gib92C8tZCM'
video_id: 'gib92C8tZCM'
date: 2026-07-10
channel: 'Food Network'
---

# Ree Drummond's Top 20 Light Weeknight Dinner Recipes

> Source: [Ree Drummond's Top 20 Light Weeknight Dinner Recipes](https://youtube.com/watch?v=gib92C8tZCM)

## Summary

Ree Drummond, The Pioneer Woman, presents a collection of 20 light and quick weeknight dinner recipes, ranging from citrus salmon skewers to cauliflower bolognese and sheet pan suppers. Each recipe emphasizes fresh ingredients, simple techniques, and bold flavors, perfect for busy home cooks.

### Key Points

- **Citrus Salmon Skewers with Greek Yogurt Dip** [00:03] — Marinate salmon chunks in a mixture of fresh orange and lemon juice, zest, parsley, garlic, dill, paprika, salt, pepper, and olive oil. Skewer three chunks per stick, broil for 4-5 minutes, and serve with a yogurt sauce made from the remaining marinade.
- **Purple Sweet Potato Soup** [03:57] — Sauté bacon, then cook red onion, garlic, oregano, and thyme in the same pot. Add purple sweet potatoes, cumin, coriander, salt, pepper, and vegetable broth. Simmer 15 minutes, puree, and top with a mixture of bacon, pistachios, parsley, oregano, and turmeric.
- **Cauliflower Bolognese** [09:18] — Sauté rosemary, red onion, garlic, and red chili flakes in butter. Add tomato paste and riced cauliflower, then cook with pasta water for 6-7 minutes. Toss with cooked linguine, pecorino Romano, butter, and cream for a meatless bolognese.
- **Shrimp Sheet Pan Pita** [13:18] — Roast mushrooms, yellow squash, red onion, and asparagus with olive oil and Italian seasoning at 425°F for 15 minutes. Add colossal shrimp (U15) seasoned with Mediterranean seasoning. Serve in warm pita with lemony yogurt sauce, lettuce, tomato, feta, and olives.
- **Taco Chicken Caesar Salad Wrap** [17:36] — Cook diced chicken breast with chili powder, paprika, and cumin. Make a quick Caesar dressing with mayo, Dijon, Worcestershire, garlic salt, and adobo sauce. Toss romaine with dressing, Parmesan, then fill flour tortillas with salad, chicken, cheddar, and tomatoes.
- **Black Bean Soup in Multi-Cooker** [21:28] — Sauté onion, garlic, red bell pepper, and jalapeño in a multi-cooker. Add chili powder, cumin, salt, dried black beans, and vegetable broth. Pressure cook on manual for 50 minutes, then natural release for 10 minutes. Puree partially with immersion blender, serve with sour cream, avocado, red onion, tomato, and cilantro.
- **Lemony Salmon with Asparagus Salad** [25:08] — Sear salmon fillets seasoned with lemon pepper. Make asparagus salad by shaving asparagus into ribbons, tossing with lemon zest, olive oil, lemon juice, feta, pistachios, mint, and sugar snap peas. Serve salmon over salad with sunny-side-up eggs and balsamic glaze.
- **Luscious Salmon Burgers** [30:14] — Mix canned salmon with mayo, egg, Dijon, Old Bay, panko, lemon juice, green onions, and pepper. Form patties and fry in olive oil until golden. Serve on buns with caper-lemon mayo, lettuce, tomato, and pickles.
- **Mushroom Cheese Steak Lettuce Wraps** [33:24] — Toss sliced portobello mushrooms with soy sauce, balsamic vinegar, garlic powder, and oregano. Sauté with onion and red bell pepper for 10 minutes. Top with provolone cheese, melt, then spoon into butter lettuce cups.
- **Caesar Salad with Shrimp** [37:41] — Quarter romaine hearts. Make dressing with garlic olive oil, Dijon, balsamic vinegar, Worcestershire, anchovies, lemon juice, salt, pepper, and Parmesan. Pour over lettuce, top with cooked shrimp, avocado spears, homemade garlic croutons, Parmesan, and parsley.
- **Spiced Chicken Sheet Pan Supper** [42:00] — Season chicken cutlets with a spice mix of paprika, onion powder, garlic powder, salt, cumin, turmeric, and black pepper. Toss broccoli and chickpeas with remaining spice mix and olive oil. Roast on a sheet pan at 450°F for 15 minutes. Serve in lettuce cups with tomato-cucumber salad and Greek yogurt.
- **Mustard Herb Chicken Cutlets** [47:57] — Brown chicken cutlets in olive oil and butter. Add garlic, white wine, Dijon mustard, chicken broth, and butter to create a sauce. Simmer chicken in sauce. Serve over garlicky spinach with fresh herbs.
- **Bruschetta Chicken** [52:54] — Toast diced Italian bread in oven. Cook chicken cutlets in olive oil. Mix diced tomatoes, garlic, basil, balsamic vinegar, and balsamic glaze. Combine with toasted bread and spoon over chicken. Drizzle with more balsamic glaze.
- **Very Veggie Soup** [59:15] — Brown butter, then sauté onions, carrots, parsnips, turnips, rutabagas, ginger, and garlic. Add chicken broth, allspice, coriander, and thyme. Simmer 20 minutes, puree. Top with fried shallots and parsley.
- **Quick Cauliflower Stir-Fry** [62:15] — Sauté cauliflower florets and garlic in oil until browned. Add soy sauce, lime juice, and Sriracha. Cook until coated. Garnish with green onions and lime wedges.
- **Lemon Thyme Sheet Pan Chicken and Potatoes** [64:17] — Marinate bone-in, skin-on chicken thighs and red potatoes in olive oil, garlic, lemon juice, zest, thyme, salt, and pepper. Roast with red onions and lemon wedges at 425°F for 45-50 minutes. Squeeze roasted lemon over dish before serving.
- **Chicken Quinoa Bowl** [68:07] — Grill chicken breasts seasoned with taco seasoning. Cook red quinoa, then mix with lime juice, zest, salt, and cilantro. Assemble bowls with quinoa, sliced chicken, roasted corn salsa (corn, red onion, pimentos, cherry tomatoes, lime, cilantro), avocado, queso fresco, sour cream, and hot sauce.
- **Cauliflower Pizza Crust** [71:03] — Pulse cauliflower in food processor until snow-like. Microwave 4 minutes, then squeeze out moisture in a towel. Mix with egg, mozzarella, Parmesan, Italian seasoning, salt, and pepper. Press into thin crust on parchment, bake at 425°F for 15 minutes. Top with sauce, mozzarella, bake until melted. Garnish with basil.
- **Asian Noodle Salad** [74:45] — Combine purple cabbage, cucumber, kale, sweet peppers, napa cabbage, carrots, bean sprouts, scallions, and cooked spaghetti. Make dressing with olive oil, soy sauce, oyster sauce, rice vinegar, sesame oil, ginger, garlic, and brown sugar. Toss salad with dressing, cilantro, and peanuts.
- **10-Minute Shrimp Stir-Fry** [79:37] — Cook shrimp in oil and butter over high heat, then remove. Sauté zucchini, then add corn, tomatoes, and shrimp back. Finish with lemon juice, basil, and Parmesan shavings.

### Conclusion

Ree Drummond demonstrates that light weeknight dinners can be both quick and flavorful, using fresh ingredients and smart techniques like sheet pan roasting and multi-cooker pressure cooking. These 20 recipes offer variety for any palate, from seafood to vegetarian options.

## Transcript

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