---
title: 'Video G4xb29nprS4'
source: 'https://youtube.com/watch?v=G4xb29nprS4'
video_id: 'G4xb29nprS4'
date: 2026-07-10
---

# Video G4xb29nprS4

> Source: [Video G4xb29nprS4](https://youtube.com/watch?v=G4xb29nprS4)

## Summary



## Transcript

Quick, you have 30 minutes to make dinner for you and your family. What are you going to make? Got nothing? Well, don't worry. I got you.
Now, these are three of my 30-minute go-tos, and some of them are just recipes you maybe didn't know because you made them in under 30 minutes. It's kind of like you found a new shortcut through a neighborhood on your way to work, and now every day you're saving half the time and still getting to where you want to be. Does that make sense? Cool.
Now, first up, we have blackened fish tacos, which start out with just a nice piece of... Well, this is a lot bigger than I thought it was. cod fillet. And technically speaking you could use whatever white fish that you prefer. You could use cod, you could use halibut, you could use branzino. Branzino is white right? I'm pretty sure. Just use whatever
you prefer because regardless you're just going to want to cut them into about one and a half inch thick sections. Something like this. So that way they fit and nuzzle perfectly inside your taco. Now I would just like to preface that I'm prepping this for two servings because it's just me and my wife.
But all these recipes they are super easy to scale up without having a ton of extra time. Now for our seasoning I'm going to make that blend from scratch but you obviously don't have to if you want to just use pre-made blend go for it and work great but i'm going to start with about two tablespoons of garlic powder two tablespoons of onion powder one tablespoon of smoked paprika that's a tablespoon
of cayenne and if you don't like spicy that's okay just leave out two teaspoons of dried oregano one teaspoon of dried thyme it's like one of the only ones that don't have a giant bottle up a generous pinch of salt and black pepper and there we have our seasoning mix now in most cases i would just season the protein directly versus making the blend and then seasoning it but this is pretty
delicate so i really don't have to manhandle it any more than i have to we'll start by drizzling and olive oil just so we have a nice bind. And then we'll just sprinkle on our seasoning, making sure we're coating the entirety of each piece. And then we'll just let these rest on the counter until ready to cook.
And now we're just going to make a very quick and easy slaw that's really pretty versatile because it can be as simple as just cabbage, or you can do just cabbage or red onion. You could put basically whatever you want into it. But in the effort of making sure this is as quick as possible, we're going to use a mandolin
versus trying to cut it by hand. This will give us a consistent paper-thin shred that really requires little to no effort. But you also could just use a knife because I understand not everybody has a mandolin. It's like two minutes long. And slightly less risk of losing the face.
And we'll just move that to a bowl. And we'll do the same thing to about a fourth of a red onion. You really don't need that much. Now just peel and then shred about half a carrot. Again, it's really personal preference.
If you like a lot of carrot, use a lot of carrot. If you don't like carrot at all, then you probably shouldn't use carrot. But it's nice because it adds a little bit of color, makes it pop a little bit, makes it feel a little fancy, you know? Makes it feel like you didn't just spend 30 minutes or less making your tacos.
Make it feel like you put a lot of time into it. Trifectas, I won't tell them. And I'll be honest, I had every intention of putting tomatoes in this, but looking at it now, I think it looks pretty solid, and I'm just not feeling tomatoes today. Just good, because I really don't like tomatoes. And we'll just give this a little pinch of salt.
A few clumps of black pepper. A very light drizzle of olive oil. You really don't need it, but I like it. And we'll add a little bit of lime zest, as well as the juice. Where'd my eyes go? I grabbed a big one. Quite literally a sliver.
And we'll just give this a light salad topping. Squeaky refreshing. You're going to love it. And the last thing to do before we cook our fish, just make a simple sauce. I hope you were not as uncomfortable as I was once.
We're going in with about a cup of Mexican sour cream, half of an avocado, and I'm going to take them. Actually, this one's not as good as I thought it was, so that's going to be awkward. I would like to say it was better when I bought it, but it didn't go bad since yesterday.
You know, just drop that in. Okay, now I fully understand that this is a little bit extra, but I've got this nice tiny jalapeno. I would like to torch it. You absolutely don't have to, but I just like a little bit of char. And for me, you know, it's worth the extra 45 seconds.
And now we're adding a few sprigs of cilantro. And don't be afraid to use the stems because the stems have a lot of flavor. And we'll put a little bit of lime zest and juicing as well. Again we just delivering here Don forget sauce And then we just blend it until it nice and chewy Good You don have to bottle yours up I just like to because I like sweet bottles But you know it however you want to store it
You know what would have been really good in this? Freaking garlic. Yeah. Well, if you decide to do it and you put garlic in it, I mean, I think it would be good. Do it. And now all we have left to do is just cook. I'm going to start off by just heating my tortillas in a pan, letting those get nice and warm, and then moving them over to a pillowcase.
Now, we've agreed on this. Put the pillowcase to the sleeping bag. This part is arguably the slowest process because depending on how many tortillas you're heating up, you're either gonna use a bigger pan and then you're gonna wash a bigger pan or you just take your time. So this is where you might go
over on time. And now for our main event. You want your pan medium to medium-high. Don't feel obligated to use stainless steel or cast iron or whatever. If you want to use non-stick, use non-stick. I would much rather you use non-stick than you try to stainless steel and then in this one instance where you're like
trying to make dinner really fast, you ruin it and then you're really upset. I I don't want that. This is the time to try to stay in this. But either way you want this about medium, medium-high. Add in a nice squeeze of food lube or oil. But let's be honest, it's what it is. Make sure your pan is nice and evenly coated.
And then just carefully lay down your fish. And the important part here is that you're patient. You're looking for all that color to develop on one side. So that way when you flip, it doesn't just tear your fish apart. While not totally necessary, a fish spatula is super helpful in these instances.
Because you really want to be able to bend and get under your fish. After about two minutes, you're just going to go ahead and fry underneath. and flip. And don't worry too much about your color. Blackened is more about the seasoning blend rather than the actual, like, char of your fish.
It becomes blackened because the spices get charred, not necessarily the fish, if that makes sense. Now, for about another two minutes, I'm going to go ahead and just remove our first piece. I would much rather your fish have less color and be super moist
than more color and be dried out and crumbled. If your pan's kind of like mine, it means that your pan really just a little bit hot enough. That's okay. That's why you got lots of fish. First batch, you know, first batch is for you. Second batch, stuff for everybody else, you know? See, my fingers wasn't hot enough.
It happens. And now all we need to do is just clean it up all nice and mildly fancy. I really like to be hot, so I'm just going to add a little bit to the top. And there you have it.
Next up, we have creamy Tuscan chicken pasta, which of course starts with not chicken. You need to start by boiling a pot of water first, because that's where you take it the longest. and if you want to get this done in 30 minutes, start with the water. And now for our chicken, you'll need two chicken chops, chicken breast, whatever you want to call them. Now you're on a
little bit of olive oil and then you're going to season fairly generously with some garlic powder, onion powder, a little bit of smoked paprika, some dried oregano, and of course salt and pepper. And I'll be honest, for this recipe it really doesn't need to be super exact. You just want
to make sure that your chicken is nice and evenly coated, but if you really do want measurements, it's always going to be down below. And once your chicken is very clearly in different colors than than when you started, go ahead and cut it to the side and we'll cut the rest. The rest being about eight cherry tomatoes that were very generously and kindly donated to me by my neighbor. You can
cut them in halves, you can cut them in fourths, mine are a little bit on the bigger side, so I'm going to go with fourths. That's my personal preference. Whatever makes you happy. Then we're just going to finely dice the shallots. If you are like me and also hate dicing shallots, let me show
you what I find to be the easiest way. Definitely a little bit more work, but it's an easier process if that makes sense. Just start by cutting off both ends and then slicing it down the middle so you get two nice halves. I remove the cores because they can sometimes be a little tricky,
but you can definitely just cut them long wings like this and then rotate and then finely dice and that totally works, but if you have a side that is a little more plump it helps if you just remove the center ring and split it up and do it two different times. Does that make sense?
Then we'll just cut the butt off some garlic, smash those. We going to give those a good strip and then we just roughly chop them So now my pasta water is boiling so I going to add in a couple of generous pinches of salt followed by about half a box of pasta like 225 grams
And then I'll just set myself a timer for 12 minutes and wait. Actually, I'm not going to wait. I'm going to cook the chicken. In an effort to minimize the number of pots and pans where I have to clean later, I'm using a high-walled saucepan. You could use a regular 12-inch fry pan, but because the walls aren't as high, it's just going to be a little bit messy.
Once we're at a nice medium high heat, we're going to go ahead and add in a little bit of oil, and then we'll just laying in our chicken. And since we're making pasta, pasta will rest. After about two minutes on that first side, we're just going to flip, and then continue to let it cook. Then after two minutes on that side, you'll flip again, then turn your heat down a little bit, and we're going to add in about six tablespoons of butter, unsalted butter.
And once that butter is nice and melted, we'll just baste your chicken until it's cooked through. And make sure to flip while you're basting, so that way it cooks evenly. And make sure to not bling some out of the pan too, because now I've got to clean that.
And then once those are finished, you can go ahead and remove and let them rest to the side. In some cases, if your chicken breasts are a little bit thicker, then you might want to bend them out and make them a little bit more even. They'll cook quicker. Should have told you that earlier. So sorry about that. Bye-bye. Pasta side. First time I've ever had a thigh.
I've done that. We're going to save just a little bit of pasta water. We may or may not need it. One of those things where it just depends on how thick your sauce ends up being, but it's good to have. Now we'll just drain it. And now very quickly pour our sauce in the same pan that we cooked our chicken in with all that buttery goodness.
On medium, medium high. And this is our garlic and chalice. Make sure you keep it moving so that none of that garlic burns. You just want it to be nice and fragrant and soft. Now we're going to go ahead and add in our sun-dried tomatoes.
You might be thinking, why am I pretending there's no sun-dried tomatoes in here? Well, it's because. The only thing I forgot is the story. So just pretend. Then after about a minute, minute and a half, we're going to go in with our whole tomatoes. Well, not whole, but the, you know, the ones.
The ones. And we're just going to mush that around a bit. And once those are nice and broken up, we're going to add in two and a half cups of heavy cream. Followed by about a cup and a half of freshly grated parmesan or asiano. And try to avoid the pre-shredded stuff and definitely don't use the jarred like crumbly stuff
because that's that's not parmesan. Well technically that's parmesan but not parmesan or asiano. Here's the next. Just go out and treat yourself to a nice parmesan samosa. Add in your rissole to the salt together and let it simmer for about three or five minutes until it's nice and thick. And once it's right about as thick as you want it go ahead and taste and
adjust your salt. I need some. Then add in a nice handful of washed spinach. Oh and that in very nicely or meanly too. You could you could do it meanly if you really wanted to. And then follow that up with your pasta. Now all we're going to do is just throw that into a nice bowl
plate. Top it off with our chicken. That's since I drizzled on a little more sauce because you really can't have enough sauce. And same goes for cheese and just a little bit of fresh parsley because we're fancy. And there you have it. and for my personal favorite meal beef bozo beetles which feels a little misleading because
we don't actually start with beef but that's what i'm holding so i'm just gonna forget that often you can start with rice two rice cooker cups worth if you don't have a rice cooker that's where you find down below i have all the instructions for how to do it on the show sent it but either way you're going to start by rinsing in cold water you just want to rinse
until your water runs mostly clear. Three or four times is fine. But then after that you're just going to fill it up with a little line that's in the street. But in my case it doesn't say two. It's just the line in between the one and the three. But it's good to pop it in and start.
Now for the next part you're going to need a blender. If you have one of those, you know, small blender cup things, just use that because that's plenty. This is overkill. Very good work. Start with about a quarter of a tealed Korean pear. If you don't have a Korean pear you can use
You can use a regular pear or you can even just use like a sweet apple or a kiwi. Both of those will do a similar job and will still taste really good Then a quarter of a sweet onion and two cloves of garlic and an equal amount of peeled ginger about a fourth cup of soy sauce half a tablespoon of sesame oil a tablespoon of brown sugar
about half a teaspoon of white pepper, and just a little pinch of salt, because there is onion salt and pepper salt. So we're going to close it up, and blend. If you're using a large blender like me,
just be very careful, because there may not be enough liquid inside your blender to keep it all cool, so just thirst it, you know? First, now we're just going to do a little taste, make sure we don't eat anything. That's really good. And now in a bowl, go ahead and pour your sauce through a strainer.
This is just going to help remove all that extra pulp because usually we don't want it to cook down with our meat. That can make it a little bit weird in texture. And make sure that you get as much as you possibly can.
I don't want to waste any of it. If you really want the extra, you can just push this through a cheesecloth because one, it'll be more efficient and two, more effective. If you're going to get some pulp that goes through, that's okay. You just don't want, you know, the majority of it.
Now, for your beef, I'm using thinly sliced brisket, but it really doesn't matter too much what cut of meat you're using as long as it's thinly sliced against the grain. That's important, too. Thinly sliced against the grain. You're most likely going to find this kind of stuff in Asian markets,
but I've also seen it at Kroger or Albertsons all the time. Like, they have this stuff. If you have a butcher close by, you might be able to get it from them, too. But basically, as long as it's thinly cut, it'll be fairly tender and delicious. I've got just over a pound of it.
I'm going to move it to a bowl. I'm just going to pour over my marinade using another piece of beef to scrape out the inside of this bowl. I guess technically speaking you could have just sprayed the marinade into this bowl, but I didn't. Now using your hands, you're just going to go ahead and massage all in.
Make sure each piece is nicely coated. Just like this. Your meat should do a pretty good job of absorbing all that liquid because it may need to just run about. Now before we cook our beef, we're just going to want to go ahead and cut up the other half of our sweet onion.
And if you're thinking, man, that's not half a sweet onion, that's a quarter of a sweet onion. Well, you'd be correct, because I already cut up half a sweet onion. I forgot to press record, but I felt dirty and cheap to just skip over it. So here we are.
And you're probably thinking that, yeah, these are typically mixed in with your meat ahead of time, but because I'm not letting it sit married overnight, I know these are going to take a little bit longer to cook down. So I just want to keep them separate. So I'm going to go ahead and cook this on a nonstick, but you can cook it in stainless steel, carved steel, whatever you prefer.
Either way, you start by adding in a little bit of food. So we're just going to add in our onions. We're going to spread those out so they cook down as quick as possible. We're on medium-high heat, by the way. I don't know if I said that.
Are you a brat? Me neither. And after about five to seven minutes, your onions should be fairly translucent. Oh, sick. Nice and done. And go ahead and add in our meat. Now, if your meat does not fit in your pan, go ahead and do this in batches.
It's okay. The worst thing you're going to do is overcrowd your pan and steam your meat. Nobody in the history of the world has ever been like, You know what I love? Seeing to see someone fact-check me on that. I would really be curious to know. What we're going to do is we're just going to toss about half of our meat in there.
We're going to spread it out and let it cook. And then you know what? After the second batch, we'll just add it all together, mix it all up, and then the onions will be mixed with the beef. And then after about another five-ish minutes, your pieces should have a good little color to them, a little bit of char.
And then go ahead and just remove it. And if you did this in batches like me, we're going to go ahead and just drop in our next batch. And then like I said, we're just going to mix that all back together. And now all there's left to do is just clean it up with a little bit of rice, our bulgogi,
and a little bit of sesame seeds. And there you have it. Wait, wait, hope I always forget. And there you go.
Thank you guys so much for watching and staying till the end of the video. I really hope that you guys enjoyed. Here's a picture of me as a baby, and I'll see you next week.