---
title: 'Food Network Chefs’ Top 30-Minute Weeknight Dinner Recipe Videos'
source: 'https://youtube.com/watch?v=DmzPltMYFFo'
video_id: 'DmzPltMYFFo'
date: 2026-07-01
duration_sec: 5007
---

# Food Network Chefs’ Top 30-Minute Weeknight Dinner Recipe Videos

> Source: [Food Network Chefs’ Top 30-Minute Weeknight Dinner Recipe Videos](https://youtube.com/watch?v=DmzPltMYFFo)

## Summary



## Transcript

[Music]
oh my goodness these are delicious Saucy
drippy and wonderful I started with
ground chicken and I seasoned with salt
and pepper and I'm going to add just a
little melted butter and some Louisiana
hot sauce the stuff you'd use if you
were making buffalo wings I'm going to
go in with my hands there's no better
way ground chicken is such a great
alternative to ground beef don't tell
any Rancher I said that I love the
texture of ground chicken it's so soft
and tender okay I'm going to divide this
little pile in half and I'll make two
equal size patties when you're making
buffalo chicken burgers you don't want
to form teeny tiny thin patties you
really want to make a nice big
substantial one okay I'm going to get
this into a skillet with a little
vegetable oil in it and I'll get the
other one formed
while the burgers keep cooking away I'm
going to whip up a really simple buffalo
sauce it's about a half a cup of melted
butter and I'll add the same amount of
the hot
sauce filled it a little bit full I'm
going to try not to make a huge mess I
want to stir this until it's totally
mixed together and the butter isn't
separated at all from the sauce that
looks great now I'm going to flip the
burgers
see how they look oh my goodness yum yum
now I want to start this Saucy process
so I'm going to spoon a couple of
spoonfuls of the sauce onto each Burger
so while they cook on the other side I'm
going to make a simple blue cheese
dressing to go on the
burgers started with about half a cup of
mayonnaise and the same amount of sour
cream and about A4 a cup of blue cheese
crumbles you can add more if you're a
big blue cheese fan splash of vinegar
and salt and pepper another quick way
you can make blue cheese dressing is
just to take a bottle of ranch dressing
and add blue cheese crumbles don't think
I haven't done that from time to time
all right that is all mixed together so
now I'm going to get some buns into a
skillet to toast I've been heating up an
iron skillet and I'll get a little bit
of butter going
instead of plain buns I thought it would
be really delicious to use onion rolls
so I'll get those in oh my gosh the
other side of these Burgers looks
delicious now I'm going to pour just a
little bit more sauce on the other
side all right I'm going to let these
keep cooking for a couple
minutes I'm going to get some of this
sauce this sauce is getting a
workout I'm going to pour a little bit
on the bottom bottom bun Okie
do time for the burgers to go
on this is a burger fit for a teenage
boy okay now I'm going to put all sorts
of fun stuff on top I've got some thinly
sliced celery and I'll drop a little on
each Burger okay I'm going to put a
little bit of blue cheese
dressing on each pile of celery and then
a little bit of extra blue cheese
crumble why
not okay I'm going to put a little
dressing on the Buns the top
buns it's so sweet and so meaty it's
delicious I'm going to make lemony herb
shrimp scampy all right Nancy this is a
super simple scampy okay okay some
butter now we do we're going to add a
little extra butter in this okay it's a
scampy you got to you got to get you got
to Get Saucy some olive oil oh my God
it's going to be so decadent I can't
wait all right so to that pot I've added
some freshly minced garlic I love garlic
I love white wine uh-huh cook off a
little bit of that white wine first and
then I'm going to add these beautiful
Nancy this is gold in this bowl I should
be an ambassador for Carolina Shrimp
because it's so sweet and so meaty it's
delicious and I'm just going to cook the
shrimp until it turns pink and color and
it will continue to cook once you take
it off the heat right because it's that
ABS cast iron pan absolutely and that's
where people I think get in trouble
because they cook it until it's done
they take it off they don't put it in
another container they leave it in what
they've cooked in and by the time they
get to the table it's rubber yep so
Nancy the next thing I want to do is add
a little fresh herb some red pepper in
there add that tomato and I'm going to
add a little juice as well and there's
flavor going to add some fresh
parsley some fresh thyme M little
crushed red pepper and some fresh tomato
that Aroma mhm oh right Nancy you ready
to eat I'm ready you said
that beans and greens topped with a
runny egg served with a wedge of CA bear
to start I'm just removing the stems off
of a bunch of kale and I like a sturdier
green with my beans because beans are
mushy in a good way but the sturdy green
gives something to chew on a little bit
more texture charred is also really nice
with beans I'll set these aside and add
a good drizzle of oil to My Pan to make
some garlic chips I'll fry them for just
a couple of minutes until they're
toasted and crisp they go pretty quickly
since they're so thinly sliced being
pregnant kind of eliminates a lot of the
ways that you're able to eat eggs any
any time there's a runny yolk so
softboiled eggs eggs in a basket the
love of my life I'm ready to reintroduce
the runny yolk into my
life while these are still oily I'll
sprinkle them with a little
salt and set them aside back in my pot
in this good garlicky infused oil use it
to cook up one yellow onion that's
chopped I'll chop up about 2 tablespoons
worth of tickle Peppers since beans are
so creamy they take well to some bright
acidity the rules of beans are similar
to the rules of greens you need
something a little spicy a little
acidity and lots of garlic and then
they'll be so good I'll toss these in so
that they can soften along with the
onions add some of this brine never want
to get rid of pickle brine it's such a
good ingredient for salad dressing stews
give this a stir and now I can start to
Pile in my
greens season with another pinch of
salt and and then some water will help
the greens continue to soften so I'll
pour in one cup of
water and then wait until this kale
makes room for the remaining
ingredients it's easy to eat so many
greens when you cook them down like this
these greens have soften they're nice
and bright they made room for the beans
two cans of rinsed calini beans are so
creamy and mild and then some heavy
cream for
richness and a dollop of Dijon mustard
adds that nice zinc okay I'll stir this
around I'll season with another good
pinch of salt and some black
pepper and just allow all of these
flavors to meld and come together this
can simmer for a few minutes it can
simmer for an hour so this is another
reason why I love making beans and
greens because if Nick is out in the
field and has no idea when he's going to
be done at the end of his day these can
just keep on the stove warm until he
gets home I'm just looking for this
liquid to thicken slightly and become
Saucy I just want everything to Mush
together and and hug each other and
become friends okay this is looking
Saucy and wilty and good I'll remove it
from the Heat and finish it with that
squeeze of
lemon both beans and greens love lemon
and it's important to add it at the end
cuz if you simmer it for too long it
could kind of taste bitter okay time to
Plate it up with all of its accessories
ploa
beans I want to make sure to get some of
that creamy sauce at the
bottom I'll Nestle in a few more
Peppers sprinkle on garlic
chips have my soft boiled eggs here
these have been boiled for 6 minutes
meaning they'll be super yolky oh how I
missed a runny yolk while pregnant
sprinkle with a good pinch of flaky salt
some black
pepper Nestle in some some
toast and then the only thing better
than scooping beans up onto buttery
toast is scooping beans up onto buttery
toast that also has a layer of camon
bear schmeared onto it so cam bear is a
creamy cheese it's kind of like Brie but
earthier and slightly
funkier what kind of cheese do you use
to lure a bear out of a
tree come on bear
I'll leave the dad jugs to Nick okay I'm
too tempted egg yolk break oh look at
that look at that look at that well
that's such a pretty orange yolk
chickens are happy right now and then
scoop of a little bit of everything okay
this is best eating in pretty big sloppy
bites wish me
[Applause]
luck I'm getting the funky cam bear that
perfect egg yolk the little bit of
spiciness and the K and beans H I've
missed
you one of our all-time favorite ways to
cook is easy as a cheat sheet oh yeah a
cheat sheet means all the ingredients
are cooked together on one sheet tray
and Jeff our sheet tray expert is
leading us off what do you have there
young man well I am making a very quick
and easy and crispy believe it or not a
plant parmesan cheat sheet what yes I
deconstructed this so starting with of
course eggplant right so right now I
have a sheet pan in a screaming hot oven
about 450 it's been sitting there for a
while I'm I'm trying to like kind of fry
in the sheet so we're going to leave
that in there nice and plain we'll get
to that in a second right now we're
going to peel it cuz sometimes with
eggplant parm you take a bite with the
skin on and it's a little tough so we
want this kind of nice smooth bites
about you know a quarter of an inch
slices of that eggplant just like this
no need to Salt this pre-s salt this cuz
we're just going to work quickly and
make this as easy as possible for you
people so we take our uh eggplant and
right into the uh egg wash right here
right so just one side though oh so I
have some nice seasoned panko
breadcrumbs so we'll keep that here for
a while we're going to grate some fresh
parmesan on here you don't want salt and
peppers in there just salt and pepper
whatever little granulated garlic if you
want to experiment a little dried
Italian
seasoning we take our just one side with
the egg wash right right into the Pinko
and cheese mixture right get a nice
little
boom and then there we go so we repeat
with all these beautiful with the cheese
let me get this out of the way so I got
my my favorite you know just red sauce
marinara sauce here if you want to go to
the jar stuff that's fine and some deli
sliced mozzarella slices this is crazy
all right so right now you you you you
bump down the oven back down to 350 okay
cuz that's where we're going to cook it
at I think the number one thing that
people have issue with with eggplant is
getting it crispy and not soggy so I'm
excited about this exctly and how like
how does one do that without having to
fry individual pieces stank up your
kitchen mess up your kitchen so a decent
amount of oil and now we're going to
take that beautifully breaded eggplant
right in there and we're going to work
very quickly right we want that residual
Heat and the heat up the oil oil and
start frying that eggplant essentially
from the bottom nice not cold but kind
of just a little bit in the middle like
that almost like you're making a pizza
working quick right you can put it on a
hogy roll too oh my God how good would
that be or stack it up and then we got
our sheets of you know our nice slices
this is why we did this right it's a
little more even and what I don't mind
is a little
overhang so this is going back into the
oven right 350 here it's going on the
bottom rack remember we lowered the oven
down from 500 to 350 and it's going on
the bottom so the bottom can crisp up
and the top can properly melt evenly
here I have some oh my Heavens oh my
ready good to go this looks good and
look at
that this
is very different what a good idea that
was so we cooked that at 350 for about
10 15 minutes you have to basil it you
know right 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 PE and it's
going to get more interesting from here
little bit
more Mediterranean seasoning and then
let's go get this pan in the oven
pie 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 right while the shrimp and veggies
finished cooking I'm going to make a
delicious lemony yogurt sauce for the
pasas 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
paage 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 m
boy it smells good in this kitchen I
love food like this don't you looks look
at this okay those shrimp are huge I
have a lot of things going on well 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 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 I had to I'm
sorry oh that is really good
M great combination of ingredients two
beautiful Center cuts of salmon here I'm
going to make this molasses soy glaze
it's kind of a combination of like my
Southern Roots and mixing it up with a
little Asian flare I'm going to add
sesame oil kind of going along with that
Asian theme Here
fish sauce if you've never worked with
it use a little at a time rice wine
vinegar is going to add a little bit of
tartness to that honey between the
molasses and the honey you're going to
get a really nice glaze on top of that
salmon I'm using two cloves of
garlic but I'm also going to add Ginger
I'm peeling the skin with the spoon nice
little trick I've learned over the years
and I like a lot of Ginger give it a
little mix all right
only cooking it till it comes to a
slight boil then I'm going to leave it
on low until it's time to glaze the
salmon got my salmon here let me give it
a little salt on top and I'm using
salmon that has the skin on add my
sesame oil it's going to give you a
really really nice nutty flavor make
sure that gets nice and
hot salmon doesn't take long at all to
cook I would say about 3 to four minutes
on each side once it turns this pale
pink here at the bottom you know that
that side has started to cook so it
means you can flip it over at this time
uh-huh uh-huh look how crispy that
is that's what I'm talking about leave
that skin
on mhm a little salt to that a little
pepper now I'm going to work with my
glaze brush that on
there and because I want to create a
sauce too for pour a little right in
here mm going to seep in in the bottom
there what I like to do at this point
because it doesn't take long at all on
this side to sear I flip it back
over and let it continue to cook from
the skin
side I can tell if the salmon is cooked
by pressing onto it the firmer it is the
more that you know that it's cooked in
the inside and my salmon is done
while it's nice and
hot there you
go 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 two wraps I'm making one
for myself along with Paige hey if I'm
going to go to the trouble 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 tpoon 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 anchovies takes a
little bit more time some Worster
sauce and some garlic salt no peeling
and chopping of cloves good little time
saer 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 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 am going to attempt to roll
this up I'll tuck 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
paig 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 and
foil so
easy so people think that they hate tofu
which makes no sense to me but this is
the dish that will convert any
non-believer the dish is a love letter
to sesan Cuisine and it's silken tofu
which is super soft and melds together
with a lot of flavors combined with
ground meat it creates a spicy
comforting stew over a bowl of rice
what's happening guys I am jet Tila and
this is ready jet cook where I show you
how to make my favorite Asian dishes
from Pantry to Plate let's get started
it's important for me to show you how to
cook these dishes in real time instead
of kind of like presetting all these
bowls and all these ingredients and then
going for it I'm going to show you how I
do it at home so getting the pan
preheated is the first thing and I'm
going to go for my aromatics now ginger
and garlic are always going to be your
classic Chinese aromatics I'm not a
believer
in having to peel Ginger you're not
going to taste the little bit of Ginger
skin on here so what I'm going to do is
just cut them into very thin strips I'm
going to cut those perpendicular now uh
into 8 in pieces and that to me is
minced ginger so very very simple all
right now with ginger out of the way
garlic I found a new way to do garlic
everyone's got one of these at home just
a nice Bowl y'all and just smash look at
that so this does 90% of the work and
and then what I'm going to do now is
just take my knife and do a very clean
1in pass and that's it do not mess with
garlic more than that for the Asian
Kitchen let's focus on getting all this
hot and sizzling our pan has been
preheating I'm always using a neutral
high temperature oil peanut
canola let's get those aromatics
in all right so I don't have my heat
cranked to 11 because I still need some
really important ingredients in the
pantry I'm grabbing black beans in two
forms I'm going to show you what I'm
talking about cesan pepper corn and a
magical mystical Doan Jang it's an
ingredient you must learn if you're
going to master sesan Cuisine we need to
bloom these spices and the first spice
you need to learn is ceson peppercorn in
this form it's not easy to cook with so
you can bite either whole or bite ground
we're using the ground here all right so
I'm going to put a little bit into the
pan to start it BL bloming just like
Indian or Thai or other Cuisines Bloom
your spices in the heat it is numbing
and it is hot so taste it before you
cook with it use the smaller amount in
the recipe before you just go yo I love
hot and I love numbing let's look inside
the pan here ginger and garlic are brown
I'm getting a very kind of beautiful
bloomed uh floral spice out of this and
now the next thing we're going to do is
add some ground beef beef is the classic
interpretation you've seen a lot of
recipes out there using pork it's
totally up to you I'm just trying to
keep this one authentic so my goal here
is just to get that beef cooked through
about 90% let it brown it's going to add
a lot of flavor okay it's time to talk
about black beans these are Chinese
fermented black beans you take black
beans you add salt and you ferment them
down and that fermentation releases a
ton of umami they're also processed to
make a black bean sauce black beans are
really the core of most Asian Cuisine
I'm looking into the pan the meat is
mostly cooked through all those spices
and black beans none of it sticking to
the pan this is when I'm going to start
to build my base my liquid base it's
going to be like a stew that I'm going
to thicken down it's smelling so good in
here another ingredient you need to know
do banang sesan fermented broadbean
chili sauce so instead of fermenting
black beans they're fermenting a bean
that looks very similar to a fava bean
and that bean creates another fermented
Funk they add chili they add garlic to
that and if you've had chili garlic
sauce or goou Jung this is a whole
another level so I'm going to roll that
in there and I'm just going to start
building more flavors I'm going to add a
thin soy sauce also known as Superior
soy sauce this is basically Chinese
allpurpose soy sauce this is a very
important ingredient this is sweet soy
or dark dark soy you know chicken powder
is a quintessential ingredient for Umami
next I need to balance all that Umami
and salt with a little bit of sweetness
so now I'm going to increase the volume
of liquid without adding any more
seasoning and I'm just doing water so
the combination of chicken powder and
water creates chicken stock if you
wanted to just sub that out with
straight chicken stock that would work
too so we've created this delicious kind
of broth with the chilies and the spices
and the ground beef it's time to address
our tofu fun fact mapo tofu origin story
Mao is affectionately a pockmarked
grandmother or auntie and she makes this
famous tofu dish uh look it up I know I
didn't make that up tofu and cheese are
made exactly the same way with cheese
you take milk and you create curds and
you push those curds into cheese tofu is
made the exactly the same you take soy
milk and you create the curds how much
you smash that curd and how dense it is
determines what kind of tofu this is
called Silk and tofu so it means it's
very very soft I've cut it into blocks
and I'm going to take these blocks now
cut them into perfect cubes as the tofu
is taking a beautiful bath in that spicy
Savory broth I'm going to cut some
scallions if you've cut with me before I
take away the roots I take away a little
bit of the tips there big question I get
is jet do I use the whites or the greens
use it all so I basically cut them in
half I put a little bias on it and I'm
just slicing through and creating a
little bias cut all right to thicken our
mapo tofu we're just going to make a
simple slurry and all that is is equal
parts corn starch Arrow root or tapioca
starch into water you can't throw corn
starch straight into hot liquid because
it'll immediately sees up and create
little dumplings and that will not
achieve the desired effect what we're
doing is we're creating a slurry first
and then we're introducing the slurry
into the sauce at
180° that cornstar starts to activate
and check it out it's already starting
to pull together and it does what we
call
gelatinizing and that thin soup has now
become a beautiful thick stew that's it
right there this is your last chance to
check your flavors just do a quick taste
cuz once this plate goes out you're
going to be judged and either it's going
to be a good judging or a bad
judging savoriness spiciness just a
little round of sweetness oh man that
numbing spice is such a unique
feeling put some scallions on that that
is it right there it's like lava I mean
it is hot so let me cool that off a
little
bit the richness of the beef the heat
the acid the spice and then that silky
tofu really is that perfect combination
I'm serving this with white rice but it
really goes well with brown as well you
can also just throw this over a plate of
beautifully cooked noodles it is amazing
I hope you've learned a lot about sesan
food go forth make lots of mapa tofu and
we'll see you guys next time on ready
jet cook
[Music]
okay so now what we're going to do is
we're going to make a grilled tomao
salsa we're going to grill all the
ingredients we have some red onions some
tomatillos they look like green tomatoes
but in fact they're not they're actually
in the Gooseberry family you want to
take the husk off and that's what you
have and it's really like a giant
Gooseberry here look
inside okay so we're going to uh put all
these in a in a bowl with some Sano
chilies and even a little
[Music]
garlic little oil salt and
[Music]
pepper mix them together let's get them
on the
[Music]
grill even the garlic just a little
Grill
flavor all right we'll keep an eye on
those there you
[Music]
go check my vegetables over
here all right that looks good see nice
nice Char in the
tomatillos this is really going to give
it a really nice fire roasted
flavor turn the onions over
here then what I'm going to
do just cooked them in a pan a little
bit more all these all these
[Music]
ingredients now we're making a salsa so
we're going to need oil anyway so we're
just going to put a little more oil in
there we'll let that
cook all
right now we can make our
salsa tomatillos the onions garlic and
the chilies
[Music]
lime
[Music]
juice let's give this a wh in the
blender all right so we want a lot of
Canta for
this want this to be
[Music]
green just can touch it out
[Music]
well it's
hot little bit of
[Music]
Honey now we have salsa
[Music]
ver all right got my salsa
verde so let's Shred the rest of this
chicken for our
tacos okay now it's a little cooler just
comes away much
easier also it hurts
[Music]
less so we have our chicken we're going
to put some uh fresh
cilantro on the
plate and then we're going to serve it
with some queso fresco which is like a
fresh Mexican style cheese doesn't have
a lot of flavor but that's okay because
we have the the grilled tomatillo salsa
which is going to have tons of flavor
very
spicy this is really going to be sort of
make your own kind of thing put the
tomatillo salsa
[Music]
there we have two kinds of tortillas
these are flour tortillas and actually
these are made with with red chilies in
them and these are blue corn tortillas
blue corn is probably my favorite
favorite ingredient flour tortillas you
can just sort of throw on the grill but
be careful they go fast now the the corn
tortillas because they're a little bit
firmer what I like to do is just run
them under water for a second give it
some moisture and then put them on the
grill and the water will
evaporate smell
[Music]
that bring over the tacos
fresh
cilantro queso fresco the grilled
tomatillo salsa and the chicken
salad ready to
eat all right let's make a
taco It's always important to try out
things before your friends come
over take a little blue corn
tortilla little bit of
chicken grilled tomatillo
salsa little quo
Fresco and a sprig of
[Music]
cilano blue corn is the way to
[Music]
go beef bean and veggie burgers
this is really delicious so I'm using
some lean ground beef here use oats and
just put them in your food processor
pulse them up till they get to a
breadcrumb consistency here in the pan
I'm putting my broccoli in my carrots um
yeah you can put it right in there with
the meat my onions some jalapenos so you
just want to cook this until the water
comes out of it add some chili powder
garlic powder some cumin so you just
stir that and it doesn't need long and
then I'm going to transfer it right on
over to my meat so let's add to this
some beans and I pulse those a couple
times and to hold it all together it's
almost a veggie burger sauce some salt
goes in some pepper just get in there
mix it all together make these into
patties and then I'm going to do them in
the same Skillet that I sauteed those
veggies about 3 minutes per side
it's delicious youve got to try it I'm
looking my fingers it's like three or
four different mashups 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 scraped 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's 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 woo 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 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 Glorious
mixture into each cup cheese is going to
go everywhere you will think you're H 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
cheese steak lettuce wraps ah I've got
to taste a bite don't tell
anyone oh
wow what can I say these are amazing
roasted salmon with sweet potatoes and
crispy
broccolini broccolini first of all is
Chinese broccoli and broccoli yeah okay
so I love it and you just cut up like
this put it in a bowl this is raw you
don't have to blanch it I I think it's I
like it better than broccoli it's easier
and it's little easy to chew and I'm
going to show you a trick for easy sweet
potato wedges so I have some sweet
potato in a microwave for about 2
minutes what what just to lightly soften
them up did you prick them or anything
no no pricking okay okay and I they're
still raw in the set then we take one of
these suckers you know what this is
right that is called a apple core wedger
Apple you ready Apple segment look at
that what yeah Jeff make nice wedges
like that and this a nice little time
saer this I say to the dog cuz dogs this
is very good for dogs it is good we give
Jojo and can have that yeah they love
sweet potatoes listen if you do want to
feed your dog little leftover pieces of
sweet potato make sure that they're
fully cooked okay true so Jeff you're
going to help me by picking some
cilantro sounds fun slicing some
scallion really they're really thin all
right coach you got it whatever you need
ready okay so we're going to get a sheet
pan so we have salmon sweet potatoes and
veggies so this veggie can be basically
whatever you want it to be we have
chosen these three so I'm going to put
it all in the bowl so I'm going to put
this in the
bowl onions oh yeah gz what kind of
salmon this is Farm ra salmon love it
really beautiful and you want to make
sure they're all cut about the same way
without the skin this particular dish
doesn't have skin if I had a a hot pan
or a cast iron pan skin but not this one
okay so in the bowl I have a
little is that smell that this is
amazing what is it oh come on I have a
feeling you smell it cuz you don't know
what it is either let's see let's see
who can guess that's what does oh a
lavender it's a little lavender
oh Prov there's a lot of lavender in
herb the
provon you are so like awesome
everything you do some extra virgin
olive oil herb pance it also has basil
Fel maram love it
but okay a good amount of salt and
pepper did you know that Lavender in
your yard gets the mosquitoes away is it
really I always Cross plant lavender
around the front door and the back porch
so believe it or not we're almost done
so we're just going to toss this in this
bowl and we're going to go to our oven
and what I have in the oven the oven's
at 400° and I put a sheet pan in the
oven which we do a lot around here we
preheat the sheet pan with uh some
aluminum foil on it so that there's less
cleanup okay okay nonstick aluminum foil
so you're not using this sheep
pck foil it's everywhere they've got
store brand now and everything and it's
just really a Time the kitchen mhm hold
on oh so I'm just dumping this look at
this so it's already seasoned right salt
and pepper you hear the sizzle sh I love
it right I'm having a Pavlov's response
like like a dog I got excited we're
taking this salmon we're putting it
right on top
of the
vegetables this is so smart simple
right this guy you are like this is very
you mean you used a microwave first of
all yeah this is different and then you
wedged a whole sweet potato I mean
you're really doing a lot little olive
oil PR good salt and pepper and we're
good to go it's going to go in the oven
for about 15 minutes is that wine there
what yes it's a little wine don't worry
I saw wine and I wanted it we have that
icing as we speak we're going to put a
little wine on this what this does is
help Ste steam it just a bit add some
moisture and get the vegetables cooked
at the same time it's still SN kind of
wine white wine SA or charday something
you would drink okay okay in the oven so
from the box 400° about 10 to 15 minutes
watch it don't overcook salmon there's
nothing worse than overcooked salmon no
May gusta
mhm here you
go put everything right in front of me
here to clean okay look at that isn't
that just Gorge G pretty
wow now comes the fun part so who's
tasting this daddy Jeffrey you're
tasting Yep this is my kind of meal I
love this there's no oh there's no fuss
to this you just want to put it on the
plate
okay you say there's no fuss but there's
something about your hands and your the
connectivity between your hands and your
brain that make everything look really
good jezy M love lemon juice on
everything just about and just a finish
for some extra crunch some scallion and
some cilantro all right and then you
have
my roasted vegetables te baby around
that's beautiful I'm going just get
after that salmon right
quick oh
yeah yeah like a hot knife through a hot
salmon pilot hi jezy see you just gave
us two ways to Plate it I really like
that way too
it's all about that you can see the
inside of that salmon is like perfectly
medium too but the vegetables
surrounding it are crisp but soft when
they need to be like that uh sweet
potatoes like perfectly yielding and
everything we got a little Edge to it so
you get a little crunch on there the
broccolini you're right it's like the
best it's like super textured broccoli
and a little milder awesome that squeeze
a lemon is key at the end there and all
the fresh herbs in there the scallion
this is awesome Retta chicken or
brusketta chicken however you pronounce
brusketta 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
round and I'm going to put this into a
375°
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 six
chicken
cutlets so the bread is the first
ingredient the chicken is the second
ingredient I've only got three
[Music]
left 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 comfort a in his new role as
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 St
just like salt pepper olive oil 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
the basil goes into the tomatoes and I'm
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 page oh it's
so warm I might add just a little bit
more balsamic glaz like Paige told me to
so I like to do what Paige tells me to
do every week
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 go get 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 it's 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 that'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 really want to cover them up
just let it go all over the sides and
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 over
there is no uh such thing as Overkill
when it comes to decorating a
plate I'll just keep going it looks
pretty cool though 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 classic fetuccini Alfredo classic
classic so I got my water boiling Katie
I need you to grate like a lot all right
we need at least 3/4 of a cup up to a
cup of that parm fres grated parmesano
regano and of course cream which is I'm
going to do because that's what we're
all used to we're going to start with
one cup of heavy cream we're going to
turn on our heat now nice and gently to
this we're going to add two tablespoons
of
butter and we're going to let this
reduce concentrating that beautiful
dairy fat that creamy flavor double
Dairy Right double Dairy double Dairy
and that's that's key in this and what
we're left with after we let that simmer
almost by half and reduced is this
really concentrated beautiful Flavor now
we can kind of bump up the liquidity of
it if you will with extra heavy whipping
cream and we're going to flavor that
with just a little bit I got it on low
right now I'm going to drop that fresh
FedEd cheny this is when you want to go
to that refrigerated section get the
good stuff it really does need that
fresh eggy
pasta night dinner that feels really
special exactly I like how you say eggs
eggs I got great this is a great pasta
actually we've done this in a lot of my
restaurants it's easy to do tabl side
yeah together it's so like oh my God
that looks good and every instagrammer
has seen this done either in a big bat
of Parmesan or on the plate it's great
it's great we reduced it a little bit
I'm going to add a little bit more cream
just to kind of loosen it up cuz this is
another problem with this dish if you've
ever ordered it yeah it it goes from the
kitchen to the table it congeals like in
that it can get GL it can get Gloppy I'm
just going to get a little little nutmeg
okay right just a little bit right
almost got that bashel Vibe mhm ltir we
can taste it but you don't want this too
thick right you don't want it too thin
but the starchy pasta water is going to
help thicken it even more what I'm going
to do now is take my Ladle I also like
the sauce with the tortillini yes like
throw in some peas so good
what this is Jeffrey's meal here right
here we're going to take some of that
hot boiling pasta water and warm up our
bowls right before service because what
are you doing what this does is help
it's an anti- congealing uh effort here
that's a good tip and it warms the bowls
and it'll keep it have to wor creamier
longer and what this is doing is just
kind of taking on that heat no need to
microwave them or put them in the oven
we got enough minute right there jeez
booms in there right in
there let's test our pasta here see how
we're doing dude that's a beauty this is
not your your mama's dried pasta it goes
from how dare
you treat yourself to some fresh pasta
right yeah fresh pasta I mean
unbelievable all right might as well
before I start mixing all that cheese in
I'm just going to get this going Katie
can you please start dumping yep start
dumping
thought you'd never
ask I love it too because you can go a
little bit light on the cooking of the
pasta and just let it sit in the sauce
just come in a sh you get all that
starchy water if you need to gets too
thick right just throw a little in there
it's a it's basic but it's the way you
cook pasta yeah it's just the way you do
it now you see right you're like that's
too loose for alfredo uh-uh take it off
the heat put it in a bowl and it's going
to tighten up very quickly here we go
look at that right ready to go it's
steaming it's smoking do you want me to
cheese while you plate please do Katie
look at look at that I see little time
is of essence right now guys are those n
you always want to have your guest
pepper and Nutmeg flx your guests wait
for the pasta the pasta doesn't wait for
your guest that's right jezy that's
right so you are sitting down at the
table waiting like where you
[Music]
are getting the perfect B look at that
my sophisticated bite way smaller than
my at home bite
okay
MH you know it's really we watch you
make this dish with all the cream but
it's actually the nutmeg and the
parmesan cheese and the pepper that
really brings it to life the parmesan
cheese is almost Angy it's almost nutty
and pangy here this just this tastes
exactly how I want it taste and and you
know what we have a big expectation for
a simple dish like this this just
delivers it's like it's like a mac and
cheese put a tuxedo on this is the best
fetuccini alvero I've ever had 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 get 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 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 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 baked coconut chicken tender with a
spicy mango dip ready right so easy and
healthy and we're starting with these
beautiful chicken tenders they come in
the packs and if you can't find the just
the packs of the tenders start cut cut
your breast into strips right like this
so if you don't mind just kind of hit
this with a little salt and pepper on
there what's going to make this healthy
a we're not deep frying it and we're
going to use instead of a lot of you
know just kind of refined flowers and
breadcrumbs we're going to use a couple
swaps here starting with coconut flour
this is going to start our Feb station
which is our Standard breading station
flour egg breadcrumbs so Sunny once you
do it you can help me kind of start
dredging it in there here I have a
little bit of egg that's gluten-free too
Jeff coconut what is yes very much so
and then we got just a little bit of
light coconut milk just to help kind of
enhance that coconut flavor right cuz
these are coconut chicken tenders and
this isay of flavor layers of flavors
but this is where this recipe was
inspired by that my son loves chicken
fingers chicken tenders whatever you
want to call them right uh they get them
on they're on every kids's menu in the
world here's a picture of him in Africa
where it wasn't even on that's a stack
of cassaba fries and some coconut
chicken tenders I love to go to a meal
with a child so fingers I'll be honest
yeah all right so in here some whole
wheat breadcrumb some Hy Pinko they make
now it's great and some desiccated
coconut okay so this is crunchier it's
like uh it's easier to bread with
desicated coconut doesn't get all sugary
and caramelized in there but it gives
you a nice crunch in texture salt and
pepper right we're going to mix this all
together sunny beautiful got my hands in
there cuz got W Sunny great little olive
oil spray so it doesn't stick we'll get
to we'll use that again in a second then
we'll go right as you would we got our
flour egg breadcrumb but instead we got
coconut flour egg a little coconut milk
and that desicated coconut and whole
wheat panko which is sounds good right
already good and coconut has a lot of
great fats in it as well so you're
getting uh kind of double duty and you
know fiber in those whole wheat
breadcrumbs and right into there so easy
we're just going to kind of you know do
the little Shake It Off and start
layering just like that how easy is that
you can do 12 this is 12 of them you
could do as many as you got you can
freeze at this moment right here totally
pull it out Jeff it's such a good method
that you're using the wire rack on top
of the baking sheet that's how you get
that fried effect exactly all the super
crispy beautiful sunny if you want to
keep going at me I'm going to make our
dipping sauce cuz every great chicken
Binger needs a dipping sauce right now
we're going to make a nice kind of
healthy fun dipping sauce starting with
a little mango chutney you get in the
jar right you got those flavors of the
coconut pair well with the sweetness of
the mango and a little yogurt whole Fat
Greek yogurt in there and a little diced
up jalapeno we remove the seeds and the
ribs if your kids do not like any spice
please omit this but it's a good way
just to get that flavor without you know
blowing the top off of their you know
palette here and that's it just a nice
quick thing and we got the capsacin and
the jalapeno which does boost the immune
system and metabolism and Metabolism
here we go so we got that nice fresh
mango dipping sauce I'll put that in
there I got my oven nice high 400°
because we want that convection in there
we want that heat to help mimic the fry
all right that's good yeah you just you
just keep doing that I'll freeze these
all right you freeze them Beau full but
remember to spray your sheet and before
you put them in the oven I'm going to
give him another hit of that olive oil
spray Sarah loves using this stuff when
roasting vegetables we roast a ton of
vegetables on Sunday or Monday but this
way you're kind of helping it crisp up
and get golden brown in the oven I got
one ready to go I'm going to reserve a
little bit of this for the adults and
I'll show you why in a second beautiful
thank you sunny here we go and after
about 18 to 20 minutes this is what
we're looking
like look at this I did two for you guys
oh good cuz we're going to eat a lot of
these oh those look great look at that
huh look at come
yes but I made a nice big salad for us
too so you can turn this kind of kids
meal into an adult meal you a little
fortification from some fresh veggie so
oh very smart beautiful so then I'm just
going to put these on here and then we
got these chicken
fingers coconut put them right on top of
that salad I got some cabbage I love on
S just look at that beautiful color some
fresh carrots fresh tomatoes on Iceberg
and now I'm going to take this and add a
little U apple cider vinegar to it and
voila you got yourself a quick little
dressing made from that all right Sonny
do you want the salad or do you want
just the chicken
fingers I'll give you just the chicken
fingers in a little bit of di Sal's
second course for sunny she Tri question
focuses you set me up for failure there
no matter
what beautiful thank you get into this
all right I'll have a finger
just take it did Ginger happen somewhere
NOP it's probably in the Chutney already
which is already and if you guys don't
know Chutney is like you know very uh
close to the fruit closest to the fruit
you know as far as jams and jellies and
all that nice chutneys little fresh
ginger I love this mango uh take note of
the temperature and the cook time on
this because these are perfectly juicy
MH plus when you put it on the uh the
rack here it just allows that 360
degrees of like cooking and toastiness
and I mean who doesn't I love a coconut
dusted anything like the shrimp or the
chicken tenders the guys have been
working calvs all morning and they're
wrapping up things now they're coming up
here for a big lunch and I've got almost
everything ready I'm going to move on to
the very last thing simple pan fried
pork chops these things are so wonderful
not just because they're easy but
because the guys absolutely inhale them
and I've got them all salted and
peppered Cowboys love lots of black
pepper now all I'm going to do is dredge
these in a really simple flour mixture
and that starts with about 4 cups of
flour quite a bit of
salt and lots of black
pepper and then I like to throw a little
seasoned salt in there just for a little
bit extra
flavor and cuz the Cowboys can
definitely handle it a little
Cayenne just to keep them on their
[Music]
toes all right now I'll just grab a
couple pork chops and throw them in make
sure they're nice and coated and that's
as complicated as it
gets all right I got two coated now I
got to hurry up and get the rest of
these
[Music]
done all right I'm going to go ahead and
start frying them up I've got a big
Skillet with a mix of canola oil and
butter now these are just going to going
to go for about 2 minutes per side until
they're nice and golden and
crisp these are looking good so they're
ready to
turn it's funny cuz the guys are cattle
ranchers how much they love pork chops
but they really are favorites of all the
guys and the girls
too these look nice and golden brown so
I'll get these
out now I'm going to fry up the rest of
these
[Music]
you want some water rice PL yeah
potatoes are good how many calves did
you guys work this morning 145 I think
the Little's got kind of chili yeah it
was chili it was cold so I read Friday
we'll have your horse ready go okay Lo
potatoes and green beans or something
else now there good oh papa amazing
drunken cucumber noodles which are a
vegetable Centric version of the Classic
Thai Dish that's dark and caramelly and
loaded with fresh crunch to get started
I'm spiralizing a cucumber I'm turning
it into noodles and you can get one of
these Contraptions online or you can
slice a cucumber Into Thin
coins look at this big old pile of
noodles I'll get these into my bowl and
into my pan I'll add a drizzle of oil
and I'll add my onions and pepper pepper
I have one chopped onion here and a
chopped orange pepper I'll stir these
around and let them cook until the
onions are
translucent it's already starting to
smell good next I'll add my
garlic I'll add a half pound of ground
chicken right to the pan and then I'll
cook it breaking it up with a spoon so
that I can be bite-sized pieces and get
browned all
over while this continues to cook I'll
make my drunken
sauce this sauce is sweet and a little
funky and it has a slight Touch of heat
it has it all start with 2 tablespoons
of soy sauce and whisk it with a/
teaspoon of cornstarch to thicken It Up
2 tbsp of hoisen
sauce and a tablespoon of fish sauce for
a Savory touch a tablespoon of chili
paste for a little
heat and 1 and 1/2 teaspoon of sesame
oil I'll whisk this
together and I can hear my pan singing
over there I'm going to dump this right
in I'll stir this all together to coat
the chicken and the
veggies and I'll grab my tomatoes and
scallion these Tomatoes will add their
signature burstiness and then I'll slice
up my
scallion and I'll add this as well this
dish has a lot of Personality just like
my dad and it really comes out when he
performs this is looking great I'm going
to add it to my cucumber
noodles I'll toss this all together
oh yeah look at all these bright colors
it's so
vibrant let me grab my serving bowl and
a lime and I'll put it all
together I'll finish this with some lime
juice and fresh basil the lime will add
great
brightness and some fresh basil which
will be really
tasty and that's it let me taste
[Music]
M so flavorful with a nice crunch from
the Cucumbers this is going to be the
perfect contrast to the
Buns oh there's a long one look at that
long noodles long life uh-oh oh my gosh
man you're going to you're going to live
a really long
[Laughter]
time 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 gonna throw in a
little
garlic adds 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 stirred 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 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 for years and years and years
every time Jeffrey came home on Friday
night I would make roast chicken and
then one day I thought I've got to be a
little more creative than this I want
the house to smell great and of course I
want to make chicken so each time I
challenge myself to make something new
I'm making chicken picato which is
wonderful I'm going to start with two
chicken breasts I'm going to do a
coating for them so they're sauteed in a
lemon and butter sauce which is so good
so the first thing I need is half a cup
of flour just allpurpose
flour half a teaspoon of
salt 1/4 of a teaspoon of pepper just
going to mix that all together so that's
the first part of the coating and it's
going to be dipped into to one
egg just mix with a little touch of
water just be it all
together the next part of the coating is
breadcrumbs I use seasoned breadcrumbs
about 3/4 of a
cup okay I'm just going to heat a little
oil in the
pan just a few tablespoons
and while that gets hot I'm going to
take the chicken
breasts and pound them out until they
get really
thin sort of even chicken breast they're
sort of thicker parts and the thinner
and other parts and this way they C cook
more evenly and they cook really
quickly rolling pin is a good Basher
some people have meat pounding things
but everybody has a rolling pin I like
them between a quarter and a half inch
thick and just do it in two directions
so it ends up smooth doesn't end up and
ridges
okay so the first one goes into the
flour and just make sure it's coated all
over and shake off the excess into the
eggs the flour dries it out and then the
eggs make it so that the breadcrumbs
will adhere
[Music]
and then the
breadcrumbs seasoned dryed
breadcrumbs and right into the
[Music]
pan Perfect Just 2 minutes on each side
until it's golden
[Music]
brown okay that is
done perfect now the next one little
[Music]
oil right into the Pan 2 minutes on each
side H I wonder if this is going to
replace jeffy's favorite roast chicken
for Friday night chicken dinner
[Music]
oh perfectly done okay I'm going to put
this on a sheet pan keep it warm in the
oven 400° for about 10 minutes right
alongside the red
onions and then I'm going to make a nice
lemon butter sauce to go with
it oh I think perfect timing I think I
just heard
Jeffrey the weekend starts
[Music]
now the red onions are roasting in the
oven the buttermilk mashed potatoes are
done and now I just have to make the
sauce for the chicken picata so the
first thing I'm going to do is just wipe
out the pan that I cooked the chicken in
and I'm just going to heat up tablespoon
of
butter so the chicken is warm in the
oven just keeping it warm in the oven
while I just make a nice sauce for it
okay now I need third of a cup of
freshly squeezed lemon juice it's
probably two lemons
just going to pour it right into the
butter okay now half a cup of white wine
really nice dry white wine something I
drink for
dinner
okay half a teaspoon of salt
1/4 of a teaspoon of
pepper and this is what I'm going to do
with the lemon shells I'm going to put
them right in the sauce so you get the
flavor of the zest just Cooks
together so I'm just going to reduce
this by half it'll take about 2 minutes
while I chop up some parsley and some
sliced lemons to put on the chicken
[Music]
[Music]
now this looks perfect okay now I'm
going to take the lemon out it's
actually surprising the oil in this sest
really does flavor the
sauce
great sweetie dinner's ready it's Friday
[Music]
night so the onions I have a little bit
of vinegarette left
over from the marinating which I always
love to put on at the end just toss them
all together oh these look so
good that's going to be wonderful okay
and then the
[Music]
chicken some of the picata
sauce that looks pretty good some slices
of lemon so Jeffrey knows it's lemon
Pata little bit of parsley
these roasted onions smell so good I
love the way they
[Music]
look who doesn't love mashed potatoes
and buttermilk mashed
potatoes oh your timing is perfect as
always guess what's for dinner well
let's see it's
Friday chicken but what kind of chicken
it's chicken picata o and it's ready
great
[Music]
let me tell you how good this chicken is
it is it up there with the rose chicken
you know I used to think that roast
chicken was the only thing I could have
on Friday night but this chicken
picata this is just as good