Easy & Affordable One-Pot Meals

[00:00] Easy onepot meals that don't suck that

[00:02] you actually want to make that you'll

[00:04] actually enjoy.

[00:06] [Music]

[00:10] Starting off breakfast with a potato and

[00:11] sausage skillet. And at the heart of it

[00:13] are Yukon Golds. Don't use a russet. If

[00:15] you're going to use something different

[00:16] than Yukon Golds, use like a fingerling

[00:18] or something. But also don't use a

[00:19] fingerling because they're like three or

[00:20] four times the price of Yukon Golds and

[00:22] it's not worth it. Start by cutting your

[00:23] potatoes up into small little pieces. It

[00:25] doesn't really matter how big they are,

[00:27] but just keep in mind that the bigger

[00:28] that you cut them, the longer they're

[00:29] going to take to cook. You really just

[00:31] want them all the same size so that way

[00:32] they cook evenly.

[00:35] And once you have all those cut up, you

[00:36] just want to go ahead and rinse them

[00:37] under some cool water a few times cuz as

[00:39] you can see, that water is still really

[00:40] starchy and we want to get rid of as

[00:42] much of that as possible.

[00:45] And once that water's running clear, go

[00:47] ahead and strain them and then dry them

[00:48] off.

[00:50] The drier you can get the surface, the

[00:52] better series you'll end up on each and

[00:53] every potato. And we're just going to

[00:54] move that back into the bowl.

[00:57] Then we're just going to hit that with a

[00:58] little bit of olive oil, some garlic

[00:59] powder, a little smoked paprika. Oh, too

[01:02] much smoked paprika. That's fine. It'll

[01:03] taste the same. It won't, but it'll be

[01:05] okay. And a little bit of oregano, and

[01:06] then don't forget to salt. And they're

[01:08] potatoes, so don't be afraid to salt

[01:09] heavy because potatoes suck in the salt

[01:12] and black pepper. And then just give

[01:14] those a good toss until they're all nice

[01:15] and evenly coated. And by all means, if

[01:17] you just want to use a rub or a spice

[01:18] mix, like do that. Like that's fine. I

[01:21] use that stuff all the time. I just

[01:22] today I decided not to. If you do it

[01:23] yourself, you're just going to have a

[01:24] little bit more control. But if you have

[01:26] a spice blend that you really like, just

[01:27] use that. It'll work.

[01:30] Your potato should look evenly seasoned.

[01:31] Now, we're going to cut up half of a

[01:32] very large yellow onion. You could also

[01:34] just do like one yellow onion if it was

[01:35] a reasonable size yellow onion, but mine

[01:37] was large, uncomfortably large. Then,

[01:39] we're just going to roughly dice this by

[01:40] cutting along the grains and then

[01:42] cutting against the grains like this.

[01:45] Then, we also have a red bell pepper

[01:46] that I can't seem to rip the top off of.

[01:48] Oh, there we go. Yank that bad boy out.

[01:50] By all means, don't use a red one. Use

[01:52] whatever color bell pepper you want.

[01:55] Also, there's a trash can over there. I

[01:56] don't want you to think I'm just like

[01:57] dumping it out on the floor like a

[01:58] madman. That would be ridiculous.

[02:02] I'm going to pick those up now. And make

[02:03] sure you cut out most of that inside

[02:04] membrane. You don't really want that.

[02:06] And then we're just going to roughly

[02:07] chop it the same way we did the onion.

[02:11] And again, it doesn't have to be

[02:12] perfect. Just roughly the same size. So

[02:14] that way it all cooks in roughly the

[02:16] same amount of time. And last but not

[02:17] least, our pulsa kasa.

[02:20] Once you have them into cut in little

[02:22] discs, you can leave them like this. I

[02:24] prefer to cut them in half because I

[02:25] think that that way you get a little bit

[02:27] more. It's a little bit more bite-s

[02:28] size. It's not so large. In every bite

[02:31] of a breakfast skillet, you want to make

[02:32] sure that you're getting even

[02:34] distribution of everything.

[02:37] And now for our one pot. I'm using cast

[02:39] iron enamel. You can use cast iron. You

[02:40] could use stainless. Don't use

[02:42] non-stick, but you could use anything

[02:43] you want. We're going to start by

[02:44] bringing that up to a medium high heat.

[02:46] And then while that's heating up, go

[02:47] ahead and add in your sausage so that

[02:48] way it slowly renders out all that fat

[02:50] and you don't have to use anything

[02:51] excess. Make sure they're nice and

[02:53] spread so that way there's even coverage

[02:55] all around. After a few minutes at high

[02:57] heat and it really starts to sizzle, go

[02:58] ahead and start moving it around and

[02:59] make sure you get all the sides nice and

[03:00] charred up. And after a few minutes and

[03:01] once you've got that nice char built up,

[03:03] go ahead and put them back in the bowl

[03:04] once they came. And now depending on how

[03:06] fatty of a meat that you just cooked,

[03:07] you may need to add a little more oil.

[03:08] So I'm just going to add in a little bit

[03:09] more oil to make sure that my potatoes

[03:11] don't stick and they get a nice crust.

[03:12] All right, now we're just going to push

[03:13] those all in. Spread them out nice and

[03:15] even. And then bring your heat down to

[03:16] medium to let them cook through. Want

[03:17] your potatoes about 3/4 of the way

[03:18] through. Make sure you scrape all those

[03:20] flavor bits off the bottom.

[03:22] Mine's looking a little dry, so I'm

[03:23] going to add in a little bit more olive

[03:24] oil. And then with our onions and

[03:26] peppers. You might be thinking, man, it

[03:27] took a really long time to cook your

[03:29] potatoes. It's true. Potatoes take a

[03:31] really long time on the stove. So if you

[03:32] wanted to, you also have the option to

[03:33] just put the whole thing in the oven,

[03:34] especially if you're using cast iron.

[03:36] That works fine. I just like to do that

[03:37] because in the oven gets the house hot,

[03:39] then I'm hot and it's not great. I don't

[03:40] have air conditioning. Make sure those

[03:42] are nicely mixed and broken up. You

[03:43] don't want these to cook down too much

[03:44] because you still want a little bit of

[03:46] crunch from them since your potatoes

[03:47] going to be soft and your meat's going

[03:48] to be soft. And once those have started

[03:49] to get just a little bit limp, go ahead

[03:51] and took a bite and check for salt. In

[03:53] my case, I need a little more salt. And

[03:55] now that our potatoes are basically

[03:56] cooked through and our onions and

[03:57] peppers are almost right where we want

[03:58] them, sausage. Get that nice and mixed

[04:00] up. Then we're just going to reduce our

[04:02] heat down a little bit. Get it nice and

[04:03] evenly spread. Grate over top a nice

[04:05] thin layer of melty cheese. Feel free to

[04:07] use whatever you want. I'm using odo

[04:09] vera, but really you can just use

[04:10] whatever you want as long as it's nice

[04:11] and melty. Now we'll just crack on some

[04:12] eggs. Carefully placing them around.

[04:16] Hit those with a little bit of salt. And

[04:18] then we're just going to cover it and

[04:19] let it cook just until the whites are

[04:21] set. And then I totally forgot, but you

[04:23] may also want to slice up some green

[04:24] onions to garnish the top.

[04:27] You don't have to, but the option's

[04:28] there. And if you're having trouble with

[04:29] your eggs setting and taking too long,

[04:31] just pour a little bit of water down the

[04:33] side just to add a little bit extra

[04:34] steam.

[04:36] And after about 4 minutes, your egg

[04:37] should be nice and set. Oo, cheese

[04:40] melty. And then garnish the top with

[04:41] some of those green onions that you

[04:42] totally remembered to cut up in the

[04:44] beginning. The breakfast skillet.

[04:50] [Music]

[04:56] Next up for lunch, soy glazed chicken

[04:58] and rice. It's not teriyak chicken. It's

[04:59] sort of like teriyak chicken, but it's

[05:01] not. You're going to start off with some

[05:02] bone in skin on chicken thighs. If

[05:04] you're really against bone in, skin on,

[05:06] that's fine. You don't have to use bone

[05:07] in skin on, but all this skin is flavor.

[05:09] And that bone right there, it's also

[05:11] flavor. You don't have to eat the bone,

[05:12] though, obviously. And even though we're

[05:13] going bone in, skin on, we're going to

[05:15] still trim off some of these extra

[05:16] little bits that we don't necessarily

[05:18] want to be munching on. Like this little

[05:20] extra piece of skin, which is totally

[05:21] edible and you can use and cook with,

[05:23] but it's just a small little piece that

[05:24] I don't want to deal with today. Like

[05:26] this piece right here. We don't want we

[05:27] don't want that. That's a lot of skin.

[05:30] It's a lot of fat.

[05:32] You want them to be nice and uniform and

[05:33] the skin to go edge to edge. Nothing

[05:35] more, nothing less. Now, for our

[05:36] marinade, you can definitely just do it

[05:37] straight in the bowl, but we're using

[05:39] sugar, so it's going to be hard to get

[05:40] it all together and equally mixed up if

[05:42] we're doing it with the chicken. So,

[05:44] instead, we're using a different bowl.

[05:46] Starting off with a good amount of soy,

[05:48] about 1/4 cup, a few tablespoons of

[05:50] brown sugar, a splash of mirin, some

[05:51] grated ginger, and two to four cloves of

[05:53] grated garlic, depending on how much you

[05:55] like life. And of course, a bit of salt

[05:57] and white pepper this time. And be very

[05:59] gentle with white pepper because it goes

[06:01] a long way. Then we're just going to mix

[06:03] this all up until it's nice and evenly

[06:04] combined. And if you stick your pinky

[06:06] out, it scientifically works better. And

[06:08] then once that sugar's mostly dissolved

[06:10] in there, go ahead and pour that over

[06:11] your chicken, making sure every single

[06:13] piece is completely coated. And then

[06:15] ideally, you would let this marinate in

[06:16] your fridge overnight, but I'm just

[06:18] going to give it about an hour. All

[06:18] right. Now, after a full episode of Love

[06:20] Island,

[06:20] >> I have a secret to tell you,

[06:22] >> Mommy.

[06:22] >> Deep sauté pan on your stove completely

[06:24] cold. Now, go ahead and place your

[06:25] chicken thighs skin side down in your

[06:27] pan. spread out evenly. Now, you're

[06:29] going to slowly turn your heat up. I

[06:31] mean, real slow.

[06:32] >> Take your time. Work it up to low. Bring

[06:35] it up to medium. Bring it up to medium

[06:37] high. You want to give it time for the

[06:39] fat and the skin to render out. That's

[06:40] going to be our lubricant on our pan.

[06:42] Obviously, we didn't put any oil in. So,

[06:43] if it doesn't render out properly, then

[06:45] everything's going to stick and

[06:46] everything's going to be sad. And as

[06:47] it's starting to heat up, don't be

[06:48] afraid to move your chicken around so

[06:49] that way you have even browning on all

[06:51] sides. Cuz if not, you'll end up with

[06:53] this. And also, if you're one of those

[06:54] people who are like, I'm not going to

[06:55] take it slow. I'm just going to do this

[06:57] really fast cuz I'm that person. Don't

[06:58] do it because remember there's fresh

[07:00] garlic in here. Fresh garlic burns and

[07:01] gets real gross. So don't do it. After

[07:04] about 10 minutes on low, you're going to

[07:05] move it to medium and that's when you're

[07:06] really going to start to hear that

[07:07] sizzle.

[07:09] Then once your chicken is nice and

[07:10] charred and a little bit sticky, just

[07:12] like that, go ahead and flip them all

[07:13] over and let them cook a little bit more

[07:14] on this side. And don't worry about

[07:16] cooking them all the way through because

[07:17] we're actually going to remove them and

[07:18] then put them back on top of the rice

[07:19] while that cooks and that'll help steam

[07:21] and bring them up to temp. And if you

[07:22] notice that you're smelling char pretty

[07:24] quickly, turn your heat down a little

[07:25] bit. odds are you're too high and you're

[07:26] burning your soy and your garlic and you

[07:27] don't want that. Remember, this one is a

[07:29] game of patience. Finally, after about

[07:30] 10 minutes on this side, you're going to

[07:31] go ahead and just remove them and then

[07:32] kill your heat. Now, this next part is

[07:34] dependent on whether or not you actually

[07:35] burned your garlic. It happens. It's

[07:37] okay. It's not the end of the world, but

[07:38] if you did, you're going to want to

[07:40] rinse out your pan. You're going to want

[07:41] to get it all cleaned out so that way

[07:42] you don't have a burnt garlic rice. That

[07:44] would suck. In my case, I didn't burn

[07:45] it. So, I'm good to just plow on through

[07:46] the next step, which is rice. Starting

[07:48] with two American cups of rice because

[07:50] there's a difference. If you're using

[07:51] the rice cooker cups, those are

[07:53] different. A rice cooker cup is actually

[07:54] equivalent to like 3/4 American cup.

[07:56] It's very different and it can mess you

[07:58] up. So these are two American cups. And

[08:01] then similar to the potatoes, you're

[08:02] just going to want to give it a few

[08:03] rinses to get all the excess starch off

[08:05] of them. As you can see, that water is

[08:06] gross and really, really starchy. So

[08:09] just rinse it. After three or four

[08:11] rinses and it's mostly clear, you can go

[08:13] ahead and add it to your pot, making

[08:14] sure you scrape down the edges because

[08:16] you don't want to waste any. That would

[08:17] just be a bummer. And then to that,

[08:19] you're going to add 2 and 1/4 cup of

[08:21] clean water. Now, I'm just going to give

[08:23] that a little mix just to get it all

[08:25] even and get some of that flavor off the

[08:27] bottom mixed into the top.

[08:30] You want your rice mostly even because

[08:32] if you have a peak in a low spot, then

[08:33] your rice won't cook evenly. Then, we're

[08:35] just going to gently place our chicken

[08:36] back on top, making sure not to disturb

[08:39] our rice. Well, you're going to disturb

[08:40] it a little bit. So, just just do your

[08:42] best to not disturb it more than

[08:43] necessary. Just like that. Nice and

[08:45] even. Then, we're just going to offset a

[08:46] lid and then bring it up to a boil. And

[08:48] while we wait for this to boil, it feels

[08:49] like a great time to tell you about my

[08:50] recent medical diagnosis. found out that

[08:52] I have plantar fasciitis and I got to

[08:54] wear these real supportive slippers. So,

[08:55] if you or someone you know has plantar

[08:57] fasciitis and have some suggestions as

[08:59] to not have hurt feet all day, please

[09:02] tell me, please. And now, once your rice

[09:04] has started to boil, well, not your

[09:06] rice, your water. You're going to go

[09:07] ahead and cover it and reduce your heat

[09:08] down to low and let this cook untouched

[09:10] for 15 minutes. No touch. And now that

[09:12] you've patiently waited that 15 minutes,

[09:14] you can go ahead and peek under the lid

[09:15] a little bit. See if there's any water

[09:17] remaining. In my case, there is. So, I'm

[09:19] going to go ahead and cover it back up

[09:21] and let it continue cooking until that

[09:22] water is completely gone. And the way to

[09:24] get around all of this babysitting if

[09:25] you don't want to deal with it is just

[09:27] buy a rice cooker cuz if you own a rice

[09:28] cooker, then you could technically

[09:30] speaking just do this in a rice cooker.

[09:31] Granted, searing your chicken inside the

[09:33] rice cooker is not as feasible due to

[09:35] size constrictions. But, but it can be

[09:37] done. But I also know the rice cookers

[09:38] are expensive, so you don't have to have

[09:40] one. You can just do it in a pan pot.

[09:42] Well, a tall pan. It's been about

[09:43] another 6 minutes. We're going to go

[09:44] ahead and check it. Oh, yeah. Beautiful.

[09:47] There's no more liquid. The rice is

[09:48] cooked, but now we need to wait one more

[09:50] time. Go ahead and kill your heat, cover

[09:53] it, and just let it sit for another 10

[09:54] minutes. And if you don't, I'll be very

[09:56] disappointed in you. But you will. It's

[09:59] like, there's no no need to worry. And

[10:00] what kind of meal would it be if I

[10:01] didn't forget till the very last minute

[10:03] to cut up some green onions? Are you

[10:04] happy now that I'm looking at these? Is

[10:06] that what you wanted? Is that what you

[10:07] wanted me to do? You wanted me to look

[10:09] while I was cutting? And now, after

[10:11] patiently waiting all this time, we can

[10:12] finally reveal our masterpiece.

[10:15] Looks pretty good. Cow, that lid is very

[10:17] hot. Let's try a little bit of that.

[10:20] It's good. Our chicken perfectly cooked.

[10:23] Technically speaking, a little bit

[10:24] overcooked, but that's okay because the

[10:25] way we cooked it, it should retain a ton

[10:26] of its moisture. And then we'll top it

[10:28] off with our green onions. And there you

[10:30] go. Soy glazed chicken.

[10:33] [Music]

[10:39] And finally, to finish it off, a creamy

[10:41] tomato pasta with shrimp.

[10:44] with shrimp. Which shrimp? Which shrimp?

[10:48] It's going to be a good time. Starting

[10:49] with about a half pound of shrimp.

[10:50] Peeled and de vained. Mine are neither

[10:53] peeled nor de vained. So, I'm just going

[10:55] to have to do that first. You could

[10:57] arguably leave them on if you want. I

[10:59] know a lot of people like to do that. In

[11:00] my experience, if you're going to be

[11:01] eating them in a pasta, just peel them

[11:03] and de vain them first. It's not worth

[11:04] the effort. And by effort, I mean the

[11:06] effort when you're in the middle of

[11:07] eating. And for seasoning, we're going

[11:08] to go super simple here. A little bit of

[11:10] olive oil, a little garlic powder, a

[11:11] little cayenne pepper. If you don't like

[11:13] spicy, don't use cayenne pepper. Use

[11:14] smoked paprika instead. Same color, not

[11:16] as spicy. A nice pinch of salt and a few

[11:18] cranks of pepper. And give that a good

[11:20] toss just to make sure everything's nice

[11:22] and coated. And we'll set that to the

[11:24] side. Now, we're just going to roughly

[11:26] crush and chop some garlic.

[11:32] Doesn't have to be big, doesn't have to

[11:33] be small. You want it rough and you want

[11:35] it even. It's all that matters. Then

[11:36] we're going to finally mince half a

[11:38] shallot. You can also just do one

[11:39] shallot if it's tiny.

[11:41] We're just going to carefully slice down

[11:43] the belly, making sure to watch our

[11:44] fingertips. Then we're just going to go

[11:46] lengthwise next to it lengthwise again

[11:51] and just keep going all the way down.

[11:52] Then square it up and thinly slice to

[11:55] get nice tiny dice

[11:58] like that. And don't stress if you can't

[12:00] go fast. Take it slow. Now you're just

[12:02] going to fill your pot with water. I'm

[12:04] using a sauier because it's a little bit

[12:05] wider and not as tall. If you have one,

[12:07] great. If not, you can just use a

[12:08] regular pot. It's fine. Either way,

[12:10] bring that up to a boil. And then once

[12:11] your water starts to boil, add in a

[12:12] hefty pinch of salt. Add in a second

[12:14] hefty pinch of salt. Let me give that a

[12:15] quick stir just to make sure it's all

[12:17] dissolved. And then add in your pasta,

[12:19] which if you're looking for good pasta,

[12:20] look for something with two ingredients:

[12:22] flour and water. That's it.

[12:26] And then cook according to your package

[12:27] directions because they're going to be

[12:29] different for everybody. Mine 9 minutes.

[12:33] And now that my timer's up, there's two

[12:34] ways you can check your pasta. There's a

[12:36] way that everybody knows, right? You can

[12:37] you can throw your piece of pasta at the

[12:38] wall and see if it sticks. That's

[12:40] boring. What you should do is just eat

[12:42] it.

[12:44] It's just a much more effective way to

[12:45] know if your pasta is done. Mine's done.

[12:46] I need to remove it now. I'm just going

[12:48] to go ahead and remove it from the

[12:49] water. Now you can dump the water.

[12:53] And really quickly before we move on to

[12:54] the shrimp, go ahead and toss your pasta

[12:56] with just the lightest amount of olive

[12:57] oil. Like seriously, super light. You

[12:59] just don't want it to stick to itself,

[13:01] but you also don't want so much that the

[13:03] sauce doesn't stick to it. Now bring

[13:04] your pot back up to about mediumigh

[13:06] heat. Drizzle a little bit of olive oil

[13:07] and then drop in your shrimp. Want to

[13:09] make sure they're all evenly spread out

[13:10] so there's nice and even coverage. And

[13:12] then just let them sit. Cook on that

[13:14] first side. Once they've started to curl

[13:16] a little bit, you're going to want to

[13:17] flip them all over. Some of these have

[13:19] started to curl. So, I'm just going to

[13:20] go ahead and flip them. You don't need

[13:22] too hard of a sear on these. Look at

[13:25] that color. That's what you want. It's

[13:26] not too much. It's not too little. It's

[13:28] just enough to make you say, "I'm going

[13:30] to eat that." And once those all have

[13:32] some nice color and a little bit of

[13:33] curl, go ahead and remove. All right.

[13:36] We're going to reduce our heat down to

[13:37] medium low and drop in a whole stick of

[13:39] KY Gold unsalted butter. You want

[13:43] unsalted because you want to be able to

[13:44] control the amount of salt you're using.

[13:45] If you're not using unsalted,

[13:48] it's okay. I mean, you just have less

[13:50] control over the salt content, but

[13:51] whatever you want to do, whatever. Don't

[13:52] yell at me. Give that butter a good mix.

[13:54] Make sure you get all that butter

[13:56] melted, all that flavor inside your pot

[13:58] from the shrimp. And then once you've

[13:59] got a nice layer of melted butter, you

[14:01] can add in your garlic and shallots. You

[14:03] just want to sweat these out. You don't

[14:04] want them to burn. You just want to get

[14:07] that flavor going. You want you want

[14:08] want it to be nice and aromatic, not

[14:11] burn. And once that butter is melted,

[14:12] make sure you keep all of it moving. You

[14:14] just want the flavors to come out. Be

[14:16] nice and gentle. Even turn that heat

[14:18] down a little bit cuz I had mine too

[14:19] hot, but yours was probably set

[14:20] correctly. We got a little bit of color.

[14:22] That butter is getting a little bit

[14:23] brown.

[14:25] Just like that. That's what you want.

[14:26] And now we're going to add in our heavy

[14:28] cream. I'm adding about two cups to

[14:30] this. And I'm just going to mix this up.

[14:34] Get it all nice and incorporated. And

[14:36] you see all those little speckles, all

[14:37] those little dots. That's all flavor

[14:39] that's building into our sauce. Totally

[14:41] crowd tomato paste. You should have

[14:43] added this in before you add your cream

[14:45] cuz you want to toast it off, but that's

[14:47] okay. We're adding it now.

[14:49] Try a tablespoon of that. It's totally

[14:51] okay. Mistakes happen. You know what?

[14:53] Still going to taste good. Get that

[14:54] tomato paste broken up cuz you don't

[14:56] want like a chunk of tomato paste in

[14:57] your sauce. That would suck. Once you've

[14:58] got that tomato paste all incorporated,

[15:00] you're just going to let it come up to a

[15:01] simmer nice and easy. And make sure you

[15:04] keep it moving because you don't want

[15:05] any of it to burn right in the center.

[15:07] In my case, all my heat comes from the

[15:08] center, so I need to make sure it stays

[15:11] moving. And then after it's simmered for

[15:13] a while and thickened up, turn it down

[15:15] just a hair. Then grate in some fresh

[15:16] parameo.

[15:18] And this part is like Olive Garden. I

[15:20] can tell you exactly how much I put into

[15:22] it, but realistically speaking, you can

[15:23] add however much you want. You're an

[15:24] adult. You do you.

[15:28] Then just fold all that cheese in. Mix

[15:30] it all together until it's nicely melted

[15:32] and incorporated. And this is a good

[15:33] time to go ahead and taste it to make

[15:34] sure your salt is good. Mine is not. I

[15:36] need more salt, which makes sense

[15:37] because I didn't salt it earlier is what

[15:39] it is. You should be salting as you

[15:40] cook, but sometimes your ADHD takes over

[15:42] and you just forget. Much better. M. So

[15:45] much good. So much good. And now that

[15:47] that sauce is right where you want it,

[15:49] I'm going to go ahead and toss in a

[15:51] couple of these sundried tomatoes

[15:53] because I think they'll add a nice

[15:54] little pop. And now that those are all

[15:56] nicely mixed in, go ahead and add back

[15:57] in your pasta.

[15:59] Go ahead and fold it all together.

[16:02] And then because you want to plate it

[16:03] real nice, you're going to go ahead and

[16:04] move it over to a cleaner pot. So

[16:06] technically speaking, it's no longer a

[16:07] one pot meal, but that's okay because

[16:09] I'm the one who's doing the dishes and

[16:10] not you. And then I know I said we're

[16:11] going to mix them in before, but I

[16:13] really want to just put them right on

[16:14] top or shrimp. And then we'll finish it

[16:16] off with another round of freshly grated

[16:18] parmesano vegano creamy tomato pasta

[16:21] with shrimp.

[16:27] And this, my friends, is arguably the

[16:30] easiest and the most rewarding of

[16:32] anything we made all day.

[16:35] Oh yeah.

[16:38] And with that, I say thank you so much

[16:39] for liking, subscribing, and hitting

[16:40] that bell. I appreciate every single one

[16:41] of you, and I will see you next week.