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

[00:00] [Music]

[00:05] oh my goodness these are delicious Saucy

[00:07] drippy and wonderful I started with

[00:10] ground chicken and I seasoned with salt

[00:11] and pepper and I'm going to add just a

[00:14] little melted butter and some Louisiana

[00:18] hot sauce the stuff you'd use if you

[00:20] were making buffalo wings I'm going to

[00:23] go in with my hands there's no better

[00:26] way ground chicken is such a great

[00:28] alternative to ground beef don't tell

[00:31] any Rancher I said that I love the

[00:34] texture of ground chicken it's so soft

[00:36] and tender okay I'm going to divide this

[00:39] little pile in half and I'll make two

[00:42] equal size patties when you're making

[00:45] buffalo chicken burgers you don't want

[00:47] to form teeny tiny thin patties you

[00:50] really want to make a nice big

[00:52] substantial one okay I'm going to get

[00:54] this into a skillet with a little

[00:55] vegetable oil in it and I'll get the

[00:58] other one formed

[01:03] while the burgers keep cooking away I'm

[01:05] going to whip up a really simple buffalo

[01:07] sauce it's about a half a cup of melted

[01:10] butter and I'll add the same amount of

[01:13] the hot

[01:14] sauce filled it a little bit full I'm

[01:17] going to try not to make a huge mess I

[01:19] want to stir this until it's totally

[01:21] mixed together and the butter isn't

[01:23] separated at all from the sauce that

[01:26] looks great now I'm going to flip the

[01:29] burgers

[01:30] see how they look oh my goodness yum yum

[01:36] now I want to start this Saucy process

[01:38] so I'm going to spoon a couple of

[01:41] spoonfuls of the sauce onto each Burger

[01:44] so while they cook on the other side I'm

[01:46] going to make a simple blue cheese

[01:48] dressing to go on the

[01:49] burgers started with about half a cup of

[01:52] mayonnaise and the same amount of sour

[01:55] cream and about A4 a cup of blue cheese

[01:59] crumbles you can add more if you're a

[02:01] big blue cheese fan splash of vinegar

[02:05] and salt and pepper another quick way

[02:09] you can make blue cheese dressing is

[02:11] just to take a bottle of ranch dressing

[02:13] and add blue cheese crumbles don't think

[02:16] I haven't done that from time to time

[02:18] all right that is all mixed together so

[02:21] now I'm going to get some buns into a

[02:23] skillet to toast I've been heating up an

[02:26] iron skillet and I'll get a little bit

[02:27] of butter going

[02:30] instead of plain buns I thought it would

[02:32] be really delicious to use onion rolls

[02:35] so I'll get those in oh my gosh the

[02:38] other side of these Burgers looks

[02:41] delicious now I'm going to pour just a

[02:43] little bit more sauce on the other

[02:47] side all right I'm going to let these

[02:49] keep cooking for a couple

[02:52] minutes I'm going to get some of this

[02:54] sauce this sauce is getting a

[02:57] workout I'm going to pour a little bit

[02:59] on the bottom bottom bun Okie

[03:02] do time for the burgers to go

[03:06] on this is a burger fit for a teenage

[03:09] boy okay now I'm going to put all sorts

[03:11] of fun stuff on top I've got some thinly

[03:14] sliced celery and I'll drop a little on

[03:17] each Burger okay I'm going to put a

[03:19] little bit of blue cheese

[03:22] dressing on each pile of celery and then

[03:27] a little bit of extra blue cheese

[03:29] crumble why

[03:31] not okay I'm going to put a little

[03:33] dressing on the Buns the top

[03:37] buns it's so sweet and so meaty it's

[03:41] delicious I'm going to make lemony herb

[03:43] shrimp scampy all right Nancy this is a

[03:45] super simple scampy okay okay some

[03:49] butter now we do we're going to add a

[03:50] little extra butter in this okay it's a

[03:53] scampy you got to you got to get you got

[03:55] to Get Saucy some olive oil oh my God

[03:59] it's going to be so decadent I can't

[04:03] wait all right so to that pot I've added

[04:06] some freshly minced garlic I love garlic

[04:09] I love white wine uh-huh cook off a

[04:11] little bit of that white wine first and

[04:13] then I'm going to add these beautiful

[04:16] Nancy this is gold in this bowl I should

[04:19] be an ambassador for Carolina Shrimp

[04:22] because it's so sweet and so meaty it's

[04:25] delicious and I'm just going to cook the

[04:28] shrimp until it turns pink and color and

[04:31] it will continue to cook once you take

[04:34] it off the heat right because it's that

[04:36] ABS cast iron pan absolutely and that's

[04:39] where people I think get in trouble

[04:41] because they cook it until it's done

[04:44] they take it off they don't put it in

[04:45] another container they leave it in what

[04:47] they've cooked in and by the time they

[04:49] get to the table it's rubber yep so

[04:52] Nancy the next thing I want to do is add

[04:54] a little fresh herb some red pepper in

[04:57] there add that tomato and I'm going to

[04:59] add a little juice as well and there's

[05:01] flavor going to add some fresh

[05:04] parsley some fresh thyme M little

[05:08] crushed red pepper and some fresh tomato

[05:11] that Aroma mhm oh right Nancy you ready

[05:15] to eat I'm ready you said

[05:20] that beans and greens topped with a

[05:22] runny egg served with a wedge of CA bear

[05:25] to start I'm just removing the stems off

[05:27] of a bunch of kale and I like a sturdier

[05:30] green with my beans because beans are

[05:33] mushy in a good way but the sturdy green

[05:36] gives something to chew on a little bit

[05:38] more texture charred is also really nice

[05:40] with beans I'll set these aside and add

[05:43] a good drizzle of oil to My Pan to make

[05:45] some garlic chips I'll fry them for just

[05:48] a couple of minutes until they're

[05:49] toasted and crisp they go pretty quickly

[05:52] since they're so thinly sliced being

[05:54] pregnant kind of eliminates a lot of the

[05:57] ways that you're able to eat eggs any

[05:59] any time there's a runny yolk so

[06:01] softboiled eggs eggs in a basket the

[06:03] love of my life I'm ready to reintroduce

[06:06] the runny yolk into my

[06:08] life while these are still oily I'll

[06:10] sprinkle them with a little

[06:12] salt and set them aside back in my pot

[06:15] in this good garlicky infused oil use it

[06:17] to cook up one yellow onion that's

[06:19] chopped I'll chop up about 2 tablespoons

[06:22] worth of tickle Peppers since beans are

[06:25] so creamy they take well to some bright

[06:28] acidity the rules of beans are similar

[06:30] to the rules of greens you need

[06:32] something a little spicy a little

[06:34] acidity and lots of garlic and then

[06:36] they'll be so good I'll toss these in so

[06:39] that they can soften along with the

[06:41] onions add some of this brine never want

[06:44] to get rid of pickle brine it's such a

[06:46] good ingredient for salad dressing stews

[06:49] give this a stir and now I can start to

[06:52] Pile in my

[06:55] greens season with another pinch of

[06:58] salt and and then some water will help

[07:00] the greens continue to soften so I'll

[07:03] pour in one cup of

[07:05] water and then wait until this kale

[07:07] makes room for the remaining

[07:09] ingredients it's easy to eat so many

[07:12] greens when you cook them down like this

[07:14] these greens have soften they're nice

[07:16] and bright they made room for the beans

[07:18] two cans of rinsed calini beans are so

[07:21] creamy and mild and then some heavy

[07:24] cream for

[07:26] richness and a dollop of Dijon mustard

[07:29] adds that nice zinc okay I'll stir this

[07:32] around I'll season with another good

[07:34] pinch of salt and some black

[07:39] pepper and just allow all of these

[07:41] flavors to meld and come together this

[07:44] can simmer for a few minutes it can

[07:46] simmer for an hour so this is another

[07:49] reason why I love making beans and

[07:50] greens because if Nick is out in the

[07:52] field and has no idea when he's going to

[07:54] be done at the end of his day these can

[07:56] just keep on the stove warm until he

[07:58] gets home I'm just looking for this

[08:00] liquid to thicken slightly and become

[08:02] Saucy I just want everything to Mush

[08:06] together and and hug each other and

[08:08] become friends okay this is looking

[08:11] Saucy and wilty and good I'll remove it

[08:14] from the Heat and finish it with that

[08:16] squeeze of

[08:17] lemon both beans and greens love lemon

[08:21] and it's important to add it at the end

[08:22] cuz if you simmer it for too long it

[08:24] could kind of taste bitter okay time to

[08:26] Plate it up with all of its accessories

[08:29] ploa

[08:31] beans I want to make sure to get some of

[08:33] that creamy sauce at the

[08:36] bottom I'll Nestle in a few more

[08:40] Peppers sprinkle on garlic

[08:42] chips have my soft boiled eggs here

[08:45] these have been boiled for 6 minutes

[08:47] meaning they'll be super yolky oh how I

[08:50] missed a runny yolk while pregnant

[08:52] sprinkle with a good pinch of flaky salt

[08:55] some black

[08:57] pepper Nestle in some some

[09:00] toast and then the only thing better

[09:03] than scooping beans up onto buttery

[09:06] toast is scooping beans up onto buttery

[09:09] toast that also has a layer of camon

[09:11] bear schmeared onto it so cam bear is a

[09:14] creamy cheese it's kind of like Brie but

[09:16] earthier and slightly

[09:18] funkier what kind of cheese do you use

[09:21] to lure a bear out of a

[09:24] tree come on bear

[09:29] I'll leave the dad jugs to Nick okay I'm

[09:32] too tempted egg yolk break oh look at

[09:36] that look at that look at that well

[09:38] that's such a pretty orange yolk

[09:40] chickens are happy right now and then

[09:42] scoop of a little bit of everything okay

[09:45] this is best eating in pretty big sloppy

[09:47] bites wish me

[09:50] [Applause]

[09:56] luck I'm getting the funky cam bear that

[09:59] perfect egg yolk the little bit of

[10:02] spiciness and the K and beans H I've

[10:05] missed

[10:08] you one of our all-time favorite ways to

[10:11] cook is easy as a cheat sheet oh yeah a

[10:15] cheat sheet means all the ingredients

[10:17] are cooked together on one sheet tray

[10:20] and Jeff our sheet tray expert is

[10:23] leading us off what do you have there

[10:25] young man well I am making a very quick

[10:27] and easy and crispy believe it or not a

[10:29] plant parmesan cheat sheet what yes I

[10:32] deconstructed this so starting with of

[10:34] course eggplant right so right now I

[10:36] have a sheet pan in a screaming hot oven

[10:39] about 450 it's been sitting there for a

[10:41] while I'm I'm trying to like kind of fry

[10:43] in the sheet so we're going to leave

[10:44] that in there nice and plain we'll get

[10:46] to that in a second right now we're

[10:48] going to peel it cuz sometimes with

[10:49] eggplant parm you take a bite with the

[10:51] skin on and it's a little tough so we

[10:53] want this kind of nice smooth bites

[10:55] about you know a quarter of an inch

[10:57] slices of that eggplant just like this

[11:00] no need to Salt this pre-s salt this cuz

[11:02] we're just going to work quickly and

[11:04] make this as easy as possible for you

[11:05] people so we take our uh eggplant and

[11:09] right into the uh egg wash right here

[11:11] right so just one side though oh so I

[11:14] have some nice seasoned panko

[11:16] breadcrumbs so we'll keep that here for

[11:18] a while we're going to grate some fresh

[11:19] parmesan on here you don't want salt and

[11:22] peppers in there just salt and pepper

[11:23] whatever little granulated garlic if you

[11:25] want to experiment a little dried

[11:26] Italian

[11:27] seasoning we take our just one side with

[11:31] the egg wash right right into the Pinko

[11:35] and cheese mixture right get a nice

[11:37] little

[11:38] boom and then there we go so we repeat

[11:41] with all these beautiful with the cheese

[11:42] let me get this out of the way so I got

[11:44] my my favorite you know just red sauce

[11:46] marinara sauce here if you want to go to

[11:49] the jar stuff that's fine and some deli

[11:52] sliced mozzarella slices this is crazy

[11:55] all right so right now you you you you

[11:57] bump down the oven back down to 350 okay

[12:01] cuz that's where we're going to cook it

[12:02] at I think the number one thing that

[12:05] people have issue with with eggplant is

[12:07] getting it crispy and not soggy so I'm

[12:09] excited about this exctly and how like

[12:11] how does one do that without having to

[12:14] fry individual pieces stank up your

[12:16] kitchen mess up your kitchen so a decent

[12:19] amount of oil and now we're going to

[12:21] take that beautifully breaded eggplant

[12:24] right in there and we're going to work

[12:26] very quickly right we want that residual

[12:27] Heat and the heat up the oil oil and

[12:29] start frying that eggplant essentially

[12:32] from the bottom nice not cold but kind

[12:34] of just a little bit in the middle like

[12:35] that almost like you're making a pizza

[12:38] working quick right you can put it on a

[12:40] hogy roll too oh my God how good would

[12:42] that be or stack it up and then we got

[12:44] our sheets of you know our nice slices

[12:46] this is why we did this right it's a

[12:47] little more even and what I don't mind

[12:50] is a little

[12:52] overhang so this is going back into the

[12:55] oven right 350 here it's going on the

[12:58] bottom rack remember we lowered the oven

[13:01] down from 500 to 350 and it's going on

[13:04] the bottom so the bottom can crisp up

[13:06] and the top can properly melt evenly

[13:09] here I have some oh my Heavens oh my

[13:11] ready good to go this looks good and

[13:15] look at

[13:18] that this

[13:21] is very different what a good idea that

[13:25] was so we cooked that at 350 for about

[13:27] 10 15 minutes you have to basil it you

[13:29] know right so I've got mushrooms yellow

[13:32] squash red onion and asparagus and I'm

[13:36] drizzling with olive oil I'm going to

[13:39] grab salt and pepper you know the

[13:44] drill

[13:45] and then I've got some Italian seasoning

[13:48] which is also kind of like Mediterranean

[13:51] seasoning depending on what's in it the

[13:53] the bottle actually said Mediterranean

[13:55] SL Italian seasoning so they're not

[13:57] exactly the same but there's a lot of

[13:59] overlap all right and then I'm going to

[14:01] use tongs just to stir everything

[14:04] together so I scooted them all over to

[14:06] one side and now I've got some colossal

[14:10] shrimp which is actually known as u15

[14:14] shrimp meaning they're under 15 shrimp

[14:18] per

[14:18] pound and spreading them out and then

[14:22] I'm actually going to sprinkle just a

[14:24] little bit of salt and pepper on the

[14:25] shrimp but this is basically the

[14:27] beginning of the recipe PE and it's

[14:30] going to get more interesting from here

[14:32] little bit

[14:33] more Mediterranean seasoning and then

[14:36] let's go get this pan in the oven

[14:40] pie so this is going to go in a 425°

[14:44] oven for about 15 minutes or so and when

[14:48] I put these in I'm also going to add

[14:50] some pea that I have wrapped in foil and

[14:54] it's going to warm at the same time

[14:55] everything else Cooks all right all

[14:58] right right while the shrimp and veggies

[15:00] finished cooking I'm going to make a

[15:02] delicious lemony yogurt sauce for the

[15:05] pasas so it starts with yogurt plain

[15:08] Greek yogurt to be

[15:10] exact all right so lemon juice and then

[15:15] a whole bunch of lemon zest this is very

[15:18] lemony and some fresh dill chopped so

[15:22] Paige look at this m can you wrap your

[15:25] head around this or what isn't that

[15:27] pretty okay and then a little bit of

[15:30] salt and

[15:32] Peppa and give it one more stir and then

[15:35] you know what time it is

[15:37] paage let's go get the shrimp and

[15:39] veggies out of the

[15:42] oven and the Pea we can't forget the

[15:45] Pea all right check it

[15:48] out oo that looks so good and I'm going

[15:52] to grab the PE bread which is nice and

[15:56] warm and soft by now m

[16:00] boy it smells good in this kitchen I

[16:02] love food like this don't you looks look

[16:06] at this okay those shrimp are huge I

[16:09] have a lot of things going on well it's

[16:11] colossal shrimp hello all right so I've

[16:14] got some more lemon and I'm going to

[16:16] squeeze it over the shrimp and the

[16:19] veggies and stir with tongs and there's

[16:24] some juice in the bottom of the pan and

[16:26] that's just perfect because it makes

[16:29] everything just much more delicious and

[16:32] succulent and then everybody can build

[16:34] their own and this is how you build it

[16:37] woo

[16:39] warm so I've got this delicious lemony

[16:42] yogurt sauce so I'll put a nice generous

[16:46] quantity in the warm pea and then a

[16:49] couple of pieces of

[16:53] lettuce and some

[16:57] tomato just shove in there as much as

[16:59] you can and then I'm going to start with

[17:02] veggies first and then a couple of these

[17:05] massive shrimp I've never seen anything

[17:08] like this they're big and beautiful and

[17:13] shrimpy big beautiful shrimpy and then

[17:17] feta M I love the combination of the

[17:20] roasted veggies the cooked

[17:23] shrimp the cool feta and the sliced

[17:27] mixed olives and then you've got that

[17:29] lemony yogurt down

[17:32] inside

[17:34] Mom I had to I'm

[17:37] sorry oh that is really good

[17:41] M great combination of ingredients two

[17:44] beautiful Center cuts of salmon here I'm

[17:47] going to make this molasses soy glaze

[17:50] it's kind of a combination of like my

[17:52] Southern Roots and mixing it up with a

[17:53] little Asian flare I'm going to add

[17:55] sesame oil kind of going along with that

[17:57] Asian theme Here

[17:59] fish sauce if you've never worked with

[18:01] it use a little at a time rice wine

[18:04] vinegar is going to add a little bit of

[18:06] tartness to that honey between the

[18:08] molasses and the honey you're going to

[18:10] get a really nice glaze on top of that

[18:12] salmon I'm using two cloves of

[18:15] garlic but I'm also going to add Ginger

[18:18] I'm peeling the skin with the spoon nice

[18:20] little trick I've learned over the years

[18:22] and I like a lot of Ginger give it a

[18:24] little mix all right

[18:28] only cooking it till it comes to a

[18:30] slight boil then I'm going to leave it

[18:31] on low until it's time to glaze the

[18:33] salmon got my salmon here let me give it

[18:35] a little salt on top and I'm using

[18:38] salmon that has the skin on add my

[18:41] sesame oil it's going to give you a

[18:43] really really nice nutty flavor make

[18:46] sure that gets nice and

[18:48] hot salmon doesn't take long at all to

[18:51] cook I would say about 3 to four minutes

[18:53] on each side once it turns this pale

[18:56] pink here at the bottom you know that

[18:58] that side has started to cook so it

[19:00] means you can flip it over at this time

[19:03] uh-huh uh-huh look how crispy that

[19:07] is that's what I'm talking about leave

[19:10] that skin

[19:12] on mhm a little salt to that a little

[19:18] pepper now I'm going to work with my

[19:21] glaze brush that on

[19:24] there and because I want to create a

[19:27] sauce too for pour a little right in

[19:30] here mm going to seep in in the bottom

[19:33] there what I like to do at this point

[19:35] because it doesn't take long at all on

[19:37] this side to sear I flip it back

[19:41] over and let it continue to cook from

[19:43] the skin

[19:44] side I can tell if the salmon is cooked

[19:48] by pressing onto it the firmer it is the

[19:51] more that you know that it's cooked in

[19:52] the inside and my salmon is done

[19:59] while it's nice and

[20:03] hot there you

[20:12] go taco chicken Caesar salad wrap it is

[20:16] a delightful mashup of two delicious

[20:20] things and it's really really easy to

[20:22] pull together I just grated a bunch of

[20:25] Parmesan now I'll get started on the

[20:27] chicken for the wrap I've got a pretty

[20:29] hot

[20:30] Skillet and I'll add a good amount of

[20:32] olive

[20:34] oil I've got some diced chicken breast

[20:37] just enough for two wraps I'm making one

[20:40] for myself along with Paige hey if I'm

[20:43] going to go to the trouble I might as

[20:44] well make myself one

[20:46] too I'll sprinkle on salt and

[20:50] pepper now to the chicken I'm going to

[20:52] add some taco flavors about 2 tpoon of

[20:56] chili powder

[21:00] a teaspoon of

[21:02] [Music]

[21:03] paprika and a teaspoon of ground

[21:07] cumin now I'm just going to Stir It Up

[21:09] and make sure the spices the oil and the

[21:12] chicken are all mixed together I'm going

[21:14] to make the dressing for the wraps it's

[21:17] a quick Caesar dressing with a little

[21:19] bit of a taco spin start with some

[21:22] mayonnaise I'm just going to kind of

[21:24] eyeball it probably about half a

[21:26] cup and some Dijon

[21:29] I really like quick Caesar dressings

[21:32] when I make caesar dressing from scratch

[21:34] it's a little bit of a lengthy process

[21:36] of the garlic and the anchovies takes a

[21:39] little bit more time some Worster

[21:42] sauce and some garlic salt no peeling

[21:47] and chopping of cloves good little time

[21:50] saer now for the taco component I'm

[21:52] going to add a good spoonful of Adobo

[21:54] sauce from a can of chipotle peppers oh

[21:57] why not another little

[22:00] Spoonful and then I'll stir this

[22:02] together you can make a really big batch

[22:04] it keeps nice in the

[22:08] fridge now I'm going to chop up some

[22:10] roma lettuce which of course is a nod to

[22:13] the Caesar component of this salad I'm

[22:16] just going to put the lettuce straight

[22:18] into the dressing

[22:19] bowl and then I'll use tongs to start

[22:23] tossing it a

[22:24] bit now here's where some of the

[22:26] parmesan comes in

[22:29] you can also make the dressing in a

[22:31] blender and add the parmesan there and

[22:33] it just sort of breaks it all up and the

[22:36] parmesan becomes one with the dressing

[22:38] that is delicious too okay I've got two

[22:41] big flour

[22:42] tortillas and I'll start by adding a

[22:45] whole bunch of the

[22:47] salad I'm going to leave a little bit of

[22:49] a gap on top and then really load it

[22:53] [Music]

[22:55] up now I'm going to add some cheddar

[22:57] cheese this is for the taco salad side

[23:00] of

[23:02] things and I have some beautiful Haled

[23:05] graped

[23:07] Tomatoes the point is to add so much to

[23:10] the wrap that you're almost afraid it

[23:12] won't close then you know it's going to

[23:14] be good okay I'm going to check on the

[23:16] chicken it looks absolutely

[23:20] fantastic so I'll spoon it

[23:23] on I'm going to sprinkle on a little

[23:25] more

[23:27] parmesan I mean you don't know whether

[23:29] it's a taco salad or a chicken Caesar

[23:31] salad and that's exactly what my plan

[23:34] was now I am going to attempt to roll

[23:36] this up I'll tuck in the bottom so

[23:39] everything won't fall out and then I'll

[23:41] just fold the two sides over as tight as

[23:44] I can and then I'll start with a little

[23:46] piece of paper just to make it easy for

[23:48] paig to eat on the

[23:50] run I'll wrap it with a little bit

[23:52] sticking out to be safe I'll roll this

[23:57] whole thing up and

[23:59] foil so

[24:05] easy so people think that they hate tofu

[24:07] which makes no sense to me but this is

[24:10] the dish that will convert any

[24:12] non-believer the dish is a love letter

[24:15] to sesan Cuisine and it's silken tofu

[24:19] which is super soft and melds together

[24:21] with a lot of flavors combined with

[24:23] ground meat it creates a spicy

[24:26] comforting stew over a bowl of rice

[24:28] what's happening guys I am jet Tila and

[24:30] this is ready jet cook where I show you

[24:33] how to make my favorite Asian dishes

[24:35] from Pantry to Plate let's get started

[24:38] it's important for me to show you how to

[24:40] cook these dishes in real time instead

[24:41] of kind of like presetting all these

[24:43] bowls and all these ingredients and then

[24:44] going for it I'm going to show you how I

[24:46] do it at home so getting the pan

[24:48] preheated is the first thing and I'm

[24:50] going to go for my aromatics now ginger

[24:53] and garlic are always going to be your

[24:55] classic Chinese aromatics I'm not a

[24:57] believer

[24:58] in having to peel Ginger you're not

[25:00] going to taste the little bit of Ginger

[25:03] skin on here so what I'm going to do is

[25:05] just cut them into very thin strips I'm

[25:07] going to cut those perpendicular now uh

[25:09] into 8 in pieces and that to me is

[25:13] minced ginger so very very simple all

[25:16] right now with ginger out of the way

[25:18] garlic I found a new way to do garlic

[25:20] everyone's got one of these at home just

[25:22] a nice Bowl y'all and just smash look at

[25:24] that so this does 90% of the work and

[25:28] and then what I'm going to do now is

[25:30] just take my knife and do a very clean

[25:32] 1in pass and that's it do not mess with

[25:36] garlic more than that for the Asian

[25:38] Kitchen let's focus on getting all this

[25:40] hot and sizzling our pan has been

[25:42] preheating I'm always using a neutral

[25:46] high temperature oil peanut

[25:49] canola let's get those aromatics

[25:52] in all right so I don't have my heat

[25:54] cranked to 11 because I still need some

[25:57] really important ingredients in the

[25:58] pantry I'm grabbing black beans in two

[26:01] forms I'm going to show you what I'm

[26:03] talking about cesan pepper corn and a

[26:06] magical mystical Doan Jang it's an

[26:09] ingredient you must learn if you're

[26:11] going to master sesan Cuisine we need to

[26:14] bloom these spices and the first spice

[26:16] you need to learn is ceson peppercorn in

[26:18] this form it's not easy to cook with so

[26:20] you can bite either whole or bite ground

[26:23] we're using the ground here all right so

[26:25] I'm going to put a little bit into the

[26:26] pan to start it BL bloming just like

[26:29] Indian or Thai or other Cuisines Bloom

[26:32] your spices in the heat it is numbing

[26:35] and it is hot so taste it before you

[26:39] cook with it use the smaller amount in

[26:42] the recipe before you just go yo I love

[26:44] hot and I love numbing let's look inside

[26:46] the pan here ginger and garlic are brown

[26:49] I'm getting a very kind of beautiful

[26:51] bloomed uh floral spice out of this and

[26:54] now the next thing we're going to do is

[26:55] add some ground beef beef is the classic

[26:59] interpretation you've seen a lot of

[27:01] recipes out there using pork it's

[27:04] totally up to you I'm just trying to

[27:06] keep this one authentic so my goal here

[27:08] is just to get that beef cooked through

[27:10] about 90% let it brown it's going to add

[27:13] a lot of flavor okay it's time to talk

[27:15] about black beans these are Chinese

[27:18] fermented black beans you take black

[27:20] beans you add salt and you ferment them

[27:23] down and that fermentation releases a

[27:25] ton of umami they're also processed to

[27:28] make a black bean sauce black beans are

[27:31] really the core of most Asian Cuisine

[27:34] I'm looking into the pan the meat is

[27:37] mostly cooked through all those spices

[27:39] and black beans none of it sticking to

[27:41] the pan this is when I'm going to start

[27:43] to build my base my liquid base it's

[27:46] going to be like a stew that I'm going

[27:48] to thicken down it's smelling so good in

[27:50] here another ingredient you need to know

[27:52] do banang sesan fermented broadbean

[27:56] chili sauce so instead of fermenting

[27:58] black beans they're fermenting a bean

[28:00] that looks very similar to a fava bean

[28:03] and that bean creates another fermented

[28:06] Funk they add chili they add garlic to

[28:08] that and if you've had chili garlic

[28:09] sauce or goou Jung this is a whole

[28:11] another level so I'm going to roll that

[28:13] in there and I'm just going to start

[28:14] building more flavors I'm going to add a

[28:17] thin soy sauce also known as Superior

[28:20] soy sauce this is basically Chinese

[28:23] allpurpose soy sauce this is a very

[28:25] important ingredient this is sweet soy

[28:27] or dark dark soy you know chicken powder

[28:30] is a quintessential ingredient for Umami

[28:34] next I need to balance all that Umami

[28:36] and salt with a little bit of sweetness

[28:39] so now I'm going to increase the volume

[28:41] of liquid without adding any more

[28:43] seasoning and I'm just doing water so

[28:46] the combination of chicken powder and

[28:48] water creates chicken stock if you

[28:50] wanted to just sub that out with

[28:52] straight chicken stock that would work

[28:54] too so we've created this delicious kind

[28:57] of broth with the chilies and the spices

[28:59] and the ground beef it's time to address

[29:02] our tofu fun fact mapo tofu origin story

[29:07] Mao is affectionately a pockmarked

[29:12] grandmother or auntie and she makes this

[29:14] famous tofu dish uh look it up I know I

[29:17] didn't make that up tofu and cheese are

[29:20] made exactly the same way with cheese

[29:22] you take milk and you create curds and

[29:24] you push those curds into cheese tofu is

[29:26] made the exactly the same you take soy

[29:28] milk and you create the curds how much

[29:30] you smash that curd and how dense it is

[29:32] determines what kind of tofu this is

[29:34] called Silk and tofu so it means it's

[29:36] very very soft I've cut it into blocks

[29:39] and I'm going to take these blocks now

[29:40] cut them into perfect cubes as the tofu

[29:45] is taking a beautiful bath in that spicy

[29:48] Savory broth I'm going to cut some

[29:50] scallions if you've cut with me before I

[29:52] take away the roots I take away a little

[29:55] bit of the tips there big question I get

[29:57] is jet do I use the whites or the greens

[29:59] use it all so I basically cut them in

[30:02] half I put a little bias on it and I'm

[30:05] just slicing through and creating a

[30:08] little bias cut all right to thicken our

[30:12] mapo tofu we're just going to make a

[30:13] simple slurry and all that is is equal

[30:16] parts corn starch Arrow root or tapioca

[30:19] starch into water you can't throw corn

[30:23] starch straight into hot liquid because

[30:26] it'll immediately sees up and create

[30:29] little dumplings and that will not

[30:32] achieve the desired effect what we're

[30:34] doing is we're creating a slurry first

[30:37] and then we're introducing the slurry

[30:39] into the sauce at

[30:42] 180° that cornstar starts to activate

[30:45] and check it out it's already starting

[30:46] to pull together and it does what we

[30:48] call

[30:49] gelatinizing and that thin soup has now

[30:53] become a beautiful thick stew that's it

[30:56] right there this is your last chance to

[30:59] check your flavors just do a quick taste

[31:02] cuz once this plate goes out you're

[31:04] going to be judged and either it's going

[31:05] to be a good judging or a bad

[31:09] judging savoriness spiciness just a

[31:12] little round of sweetness oh man that

[31:14] numbing spice is such a unique

[31:18] feeling put some scallions on that that

[31:22] is it right there it's like lava I mean

[31:26] it is hot so let me cool that off a

[31:28] little

[31:31] bit the richness of the beef the heat

[31:34] the acid the spice and then that silky

[31:36] tofu really is that perfect combination

[31:39] I'm serving this with white rice but it

[31:40] really goes well with brown as well you

[31:43] can also just throw this over a plate of

[31:45] beautifully cooked noodles it is amazing

[31:48] I hope you've learned a lot about sesan

[31:51] food go forth make lots of mapa tofu and

[31:53] we'll see you guys next time on ready

[31:55] jet cook

[31:57] [Music]

[32:02] okay so now what we're going to do is

[32:04] we're going to make a grilled tomao

[32:07] salsa we're going to grill all the

[32:08] ingredients we have some red onions some

[32:11] tomatillos they look like green tomatoes

[32:13] but in fact they're not they're actually

[32:15] in the Gooseberry family you want to

[32:17] take the husk off and that's what you

[32:19] have and it's really like a giant

[32:21] Gooseberry here look

[32:24] inside okay so we're going to uh put all

[32:28] these in a in a bowl with some Sano

[32:30] chilies and even a little

[32:32] [Music]

[32:34] garlic little oil salt and

[32:38] [Music]

[32:40] pepper mix them together let's get them

[32:44] on the

[32:44] [Music]

[32:51] grill even the garlic just a little

[32:54] Grill

[32:56] flavor all right we'll keep an eye on

[32:58] those there you

[33:01] [Music]

[33:02] go check my vegetables over

[33:05] here all right that looks good see nice

[33:09] nice Char in the

[33:14] tomatillos this is really going to give

[33:16] it a really nice fire roasted

[33:19] flavor turn the onions over

[33:23] here then what I'm going to

[33:26] do just cooked them in a pan a little

[33:29] bit more all these all these

[33:32] [Music]

[33:34] ingredients now we're making a salsa so

[33:37] we're going to need oil anyway so we're

[33:38] just going to put a little more oil in

[33:40] there we'll let that

[33:43] cook all

[33:47] right now we can make our

[33:49] salsa tomatillos the onions garlic and

[33:53] the chilies

[33:55] [Music]

[33:58] lime

[34:01] [Music]

[34:03] juice let's give this a wh in the

[34:12] blender all right so we want a lot of

[34:14] Canta for

[34:17] this want this to be

[34:20] [Music]

[34:25] green just can touch it out

[34:33] [Music]

[34:39] well it's

[34:42] hot little bit of

[34:45] [Music]

[34:52] Honey now we have salsa

[34:55] [Music]

[34:56] ver all right got my salsa

[34:59] verde so let's Shred the rest of this

[35:01] chicken for our

[35:03] tacos okay now it's a little cooler just

[35:05] comes away much

[35:07] easier also it hurts

[35:12] [Music]

[35:14] less so we have our chicken we're going

[35:16] to put some uh fresh

[35:19] cilantro on the

[35:21] plate and then we're going to serve it

[35:24] with some queso fresco which is like a

[35:26] fresh Mexican style cheese doesn't have

[35:28] a lot of flavor but that's okay because

[35:30] we have the the grilled tomatillo salsa

[35:34] which is going to have tons of flavor

[35:36] very

[35:37] spicy this is really going to be sort of

[35:39] make your own kind of thing put the

[35:41] tomatillo salsa

[35:44] [Music]

[35:47] there we have two kinds of tortillas

[35:49] these are flour tortillas and actually

[35:51] these are made with with red chilies in

[35:54] them and these are blue corn tortillas

[35:56] blue corn is probably my favorite

[35:57] favorite ingredient flour tortillas you

[36:00] can just sort of throw on the grill but

[36:01] be careful they go fast now the the corn

[36:04] tortillas because they're a little bit

[36:08] firmer what I like to do is just run

[36:11] them under water for a second give it

[36:12] some moisture and then put them on the

[36:14] grill and the water will

[36:19] evaporate smell

[36:20] [Music]

[36:24] that bring over the tacos

[36:31] fresh

[36:32] cilantro queso fresco the grilled

[36:35] tomatillo salsa and the chicken

[36:40] salad ready to

[36:48] eat all right let's make a

[36:51] taco It's always important to try out

[36:54] things before your friends come

[36:55] over take a little blue corn

[36:58] tortilla little bit of

[37:01] chicken grilled tomatillo

[37:04] salsa little quo

[37:07] Fresco and a sprig of

[37:09] [Music]

[37:17] cilano blue corn is the way to

[37:19] [Music]

[37:24] go beef bean and veggie burgers

[37:29] this is really delicious so I'm using

[37:31] some lean ground beef here use oats and

[37:34] just put them in your food processor

[37:36] pulse them up till they get to a

[37:37] breadcrumb consistency here in the pan

[37:40] I'm putting my broccoli in my carrots um

[37:44] yeah you can put it right in there with

[37:45] the meat my onions some jalapenos so you

[37:49] just want to cook this until the water

[37:51] comes out of it add some chili powder

[37:54] garlic powder some cumin so you just

[37:56] stir that and it doesn't need long and

[37:59] then I'm going to transfer it right on

[38:01] over to my meat so let's add to this

[38:03] some beans and I pulse those a couple

[38:06] times and to hold it all together it's

[38:08] almost a veggie burger sauce some salt

[38:11] goes in some pepper just get in there

[38:15] mix it all together make these into

[38:19] patties and then I'm going to do them in

[38:21] the same Skillet that I sauteed those

[38:23] veggies about 3 minutes per side

[38:27] it's delicious youve got to try it I'm

[38:30] looking my fingers it's like three or

[38:32] four different mashups going on there

[38:34] but I love lettuce wraps because they

[38:36] eliminate the bread from any situation

[38:40] but also just using mushrooms instead of

[38:43] the beef for the cheese steak part of it

[38:46] is kind of a Triumph I think mushrooms

[38:50] are kind of downright meaty when you

[38:52] cook them a certain way don't tell any

[38:54] cattle rancher in oage county that I

[38:56] said that it'll be our little secret so

[38:59] I just sliced some portabello mushrooms

[39:03] and I had scraped the gills out with a

[39:05] spoon beforehand so I'm going to add a

[39:09] couple of tablespoons of soy sauce soy

[39:12] sauce is so good with

[39:13] mushrooms and then a couple of

[39:15] tablespoons of balsamic vinegar so it

[39:19] kind of helps the mushrooms get that

[39:21] sort of meaty steaky

[39:24] quality and then some garlic powder

[39:28] and

[39:30] oregano delicious and then I'm not going

[39:32] to add salt because there's soy sauce

[39:34] but I am going to add plenty of pepper

[39:37] so I will give this a quick stir and

[39:40] then I'm going to put the mushrooms in

[39:41] and just get them all kind of tossed and

[39:46] coated okay so I've got a skillet and

[39:48] I've been heating it up I'm going to add

[39:50] just about a tablespoon of olive oil so

[39:53] not much I'm not afraid of olive oil

[39:55] when it comes to lightening up recipes I

[39:58] don't think of it as sort of a heavy

[40:01] ingredient at all so I'm going to add

[40:03] the

[40:04] mushrooms woo that was

[40:08] hot and then I also have some sliced

[40:11] onion lots of

[40:13] onion and some sliced red bell

[40:17] pepper oh it smells so good

[40:20] already how is that possible that was

[40:23] like seconds after it hit the skillet

[40:25] I'm going to cook this for 10 minutes

[40:27] until everything is soft and the

[40:30] moisture from the mushrooms has all

[40:32] given off stay

[40:37] tuned Alex slowly come in here and look

[40:40] at this I just want you to Sav her I

[40:44] mean this is so beautiful those onions

[40:46] are so caramelized and the depth of

[40:50] color in this Skillet is just a

[40:52] beautiful thing to behold so these are

[40:55] cheese steaks I'm not going to lighten

[40:58] things up in that regard instead of like

[41:00] a processed cheese sauce I'm doing

[41:02] provolone which is kind of a relatively

[41:06] good cheese when you want to lighten

[41:08] things up a little bit so I'm just

[41:10] laying the provolone on top of the whole

[41:12] mixture in the skillet and I'm going to

[41:14] put the lid on and just let this slowly

[41:17] melt for a couple of minutes and then

[41:21] I'll come back and show you how the

[41:23] magic is going to unfold

[41:29] okay I'd say that cheese is melted what

[41:32] do you think Alex

[41:34] wow oo that looks amazing so all I'm

[41:38] going to do is just stir the cheese in

[41:41] with the portabellos and the onions and

[41:44] the peppers and it's basically a

[41:47] complete and total mess inside of this

[41:50] pan and that's what cheese steaks are

[41:52] all about whether they're made with

[41:54] mushrooms or beef so I've got some

[41:58] butter lettuce cups or bib lettuce cups

[42:01] and I'm just going to spoon the Glorious

[42:04] mixture into each cup cheese is going to

[42:07] go everywhere you will think you're H in

[42:10] a cheese nightmare because you won't be

[42:12] able to get away from it wow oh wow okay

[42:15] what do you think Alex and stew those

[42:17] look really good I'm surprised they look

[42:20] fantastically delicious don't they it

[42:22] looks like steak kind of that's the

[42:24] whole point mushroom

[42:27] cheese steak lettuce wraps ah I've got

[42:32] to taste a bite don't tell

[42:36] anyone oh

[42:41] wow what can I say these are amazing

[42:44] roasted salmon with sweet potatoes and

[42:47] crispy

[42:50] broccolini broccolini first of all is

[42:53] Chinese broccoli and broccoli yeah okay

[42:55] so I love it and you just cut up like

[42:57] this put it in a bowl this is raw you

[42:59] don't have to blanch it I I think it's I

[43:00] like it better than broccoli it's easier

[43:02] and it's little easy to chew and I'm

[43:04] going to show you a trick for easy sweet

[43:07] potato wedges so I have some sweet

[43:09] potato in a microwave for about 2

[43:11] minutes what what just to lightly soften

[43:14] them up did you prick them or anything

[43:17] no no pricking okay okay and I they're

[43:20] still raw in the set then we take one of

[43:23] these suckers you know what this is

[43:24] right that is called a apple core wedger

[43:27] Apple you ready Apple segment look at

[43:29] that what yeah Jeff make nice wedges

[43:32] like that and this a nice little time

[43:34] saer this I say to the dog cuz dogs this

[43:37] is very good for dogs it is good we give

[43:38] Jojo and can have that yeah they love

[43:40] sweet potatoes listen if you do want to

[43:43] feed your dog little leftover pieces of

[43:45] sweet potato make sure that they're

[43:46] fully cooked okay true so Jeff you're

[43:49] going to help me by picking some

[43:50] cilantro sounds fun slicing some

[43:53] scallion really they're really thin all

[43:55] right coach you got it whatever you need

[43:57] ready okay so we're going to get a sheet

[43:58] pan so we have salmon sweet potatoes and

[44:02] veggies so this veggie can be basically

[44:04] whatever you want it to be we have

[44:05] chosen these three so I'm going to put

[44:06] it all in the bowl so I'm going to put

[44:08] this in the

[44:09] bowl onions oh yeah gz what kind of

[44:12] salmon this is Farm ra salmon love it

[44:15] really beautiful and you want to make

[44:16] sure they're all cut about the same way

[44:18] without the skin this particular dish

[44:21] doesn't have skin if I had a a hot pan

[44:23] or a cast iron pan skin but not this one

[44:26] okay so in the bowl I have a

[44:30] little is that smell that this is

[44:32] amazing what is it oh come on I have a

[44:35] feeling you smell it cuz you don't know

[44:36] what it is either let's see let's see

[44:38] who can guess that's what does oh a

[44:41] lavender it's a little lavender

[44:43] oh Prov there's a lot of lavender in

[44:46] herb the

[44:47] provon you are so like awesome

[44:50] everything you do some extra virgin

[44:52] olive oil herb pance it also has basil

[44:54] Fel maram love it

[44:57] but okay a good amount of salt and

[45:01] pepper did you know that Lavender in

[45:03] your yard gets the mosquitoes away is it

[45:06] really I always Cross plant lavender

[45:08] around the front door and the back porch

[45:11] so believe it or not we're almost done

[45:13] so we're just going to toss this in this

[45:15] bowl and we're going to go to our oven

[45:17] and what I have in the oven the oven's

[45:19] at 400° and I put a sheet pan in the

[45:22] oven which we do a lot around here we

[45:24] preheat the sheet pan with uh some

[45:26] aluminum foil on it so that there's less

[45:28] cleanup okay okay nonstick aluminum foil

[45:31] so you're not using this sheep

[45:33] pck foil it's everywhere they've got

[45:36] store brand now and everything and it's

[45:38] just really a Time the kitchen mhm hold

[45:41] on oh so I'm just dumping this look at

[45:44] this so it's already seasoned right salt

[45:46] and pepper you hear the sizzle sh I love

[45:48] it right I'm having a Pavlov's response

[45:51] like like a dog I got excited we're

[45:54] taking this salmon we're putting it

[45:55] right on top

[45:57] of the

[45:58] vegetables this is so smart simple

[46:02] right this guy you are like this is very

[46:05] you mean you used a microwave first of

[46:07] all yeah this is different and then you

[46:09] wedged a whole sweet potato I mean

[46:11] you're really doing a lot little olive

[46:12] oil PR good salt and pepper and we're

[46:15] good to go it's going to go in the oven

[46:17] for about 15 minutes is that wine there

[46:20] what yes it's a little wine don't worry

[46:23] I saw wine and I wanted it we have that

[46:25] icing as we speak we're going to put a

[46:27] little wine on this what this does is

[46:28] help Ste steam it just a bit add some

[46:30] moisture and get the vegetables cooked

[46:32] at the same time it's still SN kind of

[46:34] wine white wine SA or charday something

[46:37] you would drink okay okay in the oven so

[46:40] from the box 400° about 10 to 15 minutes

[46:43] watch it don't overcook salmon there's

[46:44] nothing worse than overcooked salmon no

[46:46] May gusta

[46:48] mhm here you

[46:50] go put everything right in front of me

[46:52] here to clean okay look at that isn't

[46:55] that just Gorge G pretty

[46:58] wow now comes the fun part so who's

[47:01] tasting this daddy Jeffrey you're

[47:03] tasting Yep this is my kind of meal I

[47:06] love this there's no oh there's no fuss

[47:08] to this you just want to put it on the

[47:11] plate

[47:12] okay you say there's no fuss but there's

[47:15] something about your hands and your the

[47:17] connectivity between your hands and your

[47:19] brain that make everything look really

[47:20] good jezy M love lemon juice on

[47:22] everything just about and just a finish

[47:26] for some extra crunch some scallion and

[47:29] some cilantro all right and then you

[47:32] have

[47:33] my roasted vegetables te baby around

[47:37] that's beautiful I'm going just get

[47:39] after that salmon right

[47:40] quick oh

[47:42] yeah yeah like a hot knife through a hot

[47:50] salmon pilot hi jezy see you just gave

[47:54] us two ways to Plate it I really like

[47:56] that way too

[47:58] it's all about that you can see the

[48:01] inside of that salmon is like perfectly

[48:03] medium too but the vegetables

[48:06] surrounding it are crisp but soft when

[48:08] they need to be like that uh sweet

[48:10] potatoes like perfectly yielding and

[48:12] everything we got a little Edge to it so

[48:13] you get a little crunch on there the

[48:15] broccolini you're right it's like the

[48:16] best it's like super textured broccoli

[48:18] and a little milder awesome that squeeze

[48:21] a lemon is key at the end there and all

[48:23] the fresh herbs in there the scallion

[48:24] this is awesome Retta chicken or

[48:26] brusketta chicken however you pronounce

[48:28] brusketta and I am very excited about

[48:31] this now before I get too far I do want

[48:34] to say that I have some free ingredients

[48:38] and the free ingredients are like olive

[48:40] oil salt pepper so you can't hold those

[48:43] ingredients against me you have to have

[48:45] some freebies that are sort of Staples

[48:47] for every recipe so I've got some crusty

[48:51] Italian bread and I cut it into a pretty

[48:54] fine Dice and I basically want to make a

[48:57] skillet chicken dish that is like

[49:00] brusketta or brushetta appetizer I'm

[49:03] going to cook some chicken put a tomato

[49:05] mixture on top and I'm going to put some

[49:07] little pieces of bread in the Tomato

[49:11] mixture you got that Todd yes are you

[49:14] confused yet a little bit that was a lot

[49:18] so I tossed the bread in olive oil salt

[49:20] and pepper and the bread is one of the

[49:23] five ingredients so Paige come around

[49:26] round and I'm going to put this into a

[49:29] 375°

[49:32] oven so while the bread toasts in the

[49:34] oven I am going to get started on the

[49:36] chicken I'm going to get some olive oil

[49:38] into the pan again this is one of my

[49:41] free ingredients please don't hold it

[49:43] against me don't penalize me and I'm

[49:46] going to season both sides of these six

[49:49] chicken

[49:50] cutlets so the bread is the first

[49:52] ingredient the chicken is the second

[49:55] ingredient I've only got three

[49:58] [Music]

[50:00] left okay and I'll get the chicken in

[50:03] the

[50:04] skillet little tight squeeze but that's

[50:08] okay I'll sprinkle on salt and

[50:13] pepper how are you guys today good we've

[50:17] been cooking a lot together lately and I

[50:19] wanted to put a little spin on today's

[50:21] recipes just to keep things fresh and

[50:24] unpredictable I don't want Todd getting

[50:26] too comfort a in his new role as

[50:30] cameraman okay the chicken looks great

[50:32] so I'm going to let it keep cooking and

[50:35] I'll get started on the Tomato mixture

[50:38] so my third ingredient diced

[50:42] tomatoes okay and then I'm going to

[50:44] press in some garlic Todd would you say

[50:47] garlic is a free ingredient no yes oh

[50:50] wrong answer son it's not though it is

[50:54] garlic is not garlic is a a St

[50:57] just like salt pepper olive oil garlic

[50:59] you keep garlic in the pantry it's a

[51:01] freebie so I just pressed in two cloves

[51:05] of garlic I want the Tomato mixture to

[51:07] be nice and garlicky and the next

[51:11] ingredient is fresh basil fresh basil is

[51:15] not a free ingredient by any means it's

[51:17] very precious to me I love fresh basil

[51:20] so much so I'm going to pick off some

[51:22] leaves but basically you want to just

[51:24] roll them up and cut them really thin so

[51:29] the basil goes into the tomatoes and I'm

[51:32] also going to add some

[51:35] balsamic and then the fifth

[51:38] ingredient is balsamic glaze and I'm

[51:40] just going to add about a tablespoon to

[51:42] the Tomato mixture see that page oh it's

[51:46] so warm I might add just a little bit

[51:49] more balsamic glaz like Paige told me to

[51:52] so I like to do what Paige tells me to

[51:54] do every week

[51:59] what is your

[52:01] problem you did not even indicate that

[52:04] he was behind me I mean honey well I

[52:08] don't even know anymore I'm so King good

[52:10] looking oh okay I'll take that I'm

[52:14] making Bretta chicken Bretta chicken yep

[52:17] so I turn the chicken over in the

[52:19] skillet and I'm going to finish cooking

[52:21] it on the second side my heart is just

[52:23] racing thanks a lot honey just check it

[52:27] make sure you're go get the bread oh my

[52:30] husband likes to scare

[52:33] me okay oh pie look at this

[52:38] bread so you really want them to be

[52:41] crispy because I am going to mix them

[52:44] with the Tomato mixture so look at

[52:48] this just spill them all in there and

[52:51] this is something that you definitely

[52:52] want to do at the last minute after

[52:55] about 15 minutes the little bread chunks

[52:58] will start to get a little bit soggy as

[53:00] they soak up the liquid and the

[53:03] tomatoes how did this happen lad

[53:05] Drummond showed up just in time for the

[53:07] food to be

[53:08] done so now it's good timing good

[53:11] planning I've got a pretty white platter

[53:14] the chicken is

[53:15] done and they cook really really fast so

[53:20] if you're trying to get food on the

[53:21] table for a bunch of

[53:23] hungry family members which is like

[53:27] every day of my life chicken cutlets are

[53:30] great twice or three times a day it it's

[53:33] true but you know what that's the life I

[53:35] have chosen oh that's good okay so now

[53:39] look at this guys just kind of spoon the

[53:42] tomato bread basil mixture over each

[53:45] chicken

[53:48] piece look at this page isn't it

[53:52] pretty I really want to cover them up

[53:54] just let it go all over the sides and

[53:56] and

[53:57] then this is my favorite

[54:00] part balsamic glaze again and then you

[54:03] just kind of go back and forth and look

[54:05] how pretty that makes it isn't that

[54:07] gorgeous I love this cuz it's almost

[54:10] like paint and you can sort of decorate

[54:12] a platter and then just

[54:14] get are you with me you already have

[54:17] green in there this is a little over

[54:19] there is no uh such thing as Overkill

[54:21] when it comes to decorating a

[54:23] plate I'll just keep going it looks

[54:26] pretty cool though thank you I think it

[54:29] looks great so brusketa

[54:33] chicken it was so easy it only took five

[54:37] ingredients I think this is going to go

[54:39] on the rotation permanently extra basil

[54:42] for lad

[54:44] though classic fetuccini Alfredo classic

[54:48] classic so I got my water boiling Katie

[54:51] I need you to grate like a lot all right

[54:53] we need at least 3/4 of a cup up to a

[54:56] cup of that parm fres grated parmesano

[54:58] regano and of course cream which is I'm

[55:00] going to do because that's what we're

[55:01] all used to we're going to start with

[55:03] one cup of heavy cream we're going to

[55:06] turn on our heat now nice and gently to

[55:08] this we're going to add two tablespoons

[55:10] of

[55:11] butter and we're going to let this

[55:13] reduce concentrating that beautiful

[55:15] dairy fat that creamy flavor double

[55:19] Dairy Right double Dairy double Dairy

[55:22] and that's that's key in this and what

[55:24] we're left with after we let that simmer

[55:26] almost by half and reduced is this

[55:28] really concentrated beautiful Flavor now

[55:31] we can kind of bump up the liquidity of

[55:33] it if you will with extra heavy whipping

[55:36] cream and we're going to flavor that

[55:38] with just a little bit I got it on low

[55:39] right now I'm going to drop that fresh

[55:41] FedEd cheny this is when you want to go

[55:43] to that refrigerated section get the

[55:46] good stuff it really does need that

[55:48] fresh eggy

[55:50] pasta night dinner that feels really

[55:52] special exactly I like how you say eggs

[55:57] eggs I got great this is a great pasta

[56:00] actually we've done this in a lot of my

[56:02] restaurants it's easy to do tabl side

[56:05] yeah together it's so like oh my God

[56:07] that looks good and every instagrammer

[56:09] has seen this done either in a big bat

[56:11] of Parmesan or on the plate it's great

[56:14] it's great we reduced it a little bit

[56:16] I'm going to add a little bit more cream

[56:18] just to kind of loosen it up cuz this is

[56:20] another problem with this dish if you've

[56:22] ever ordered it yeah it it goes from the

[56:24] kitchen to the table it congeals like in

[56:27] that it can get GL it can get Gloppy I'm

[56:30] just going to get a little little nutmeg

[56:32] okay right just a little bit right

[56:34] almost got that bashel Vibe mhm ltir we

[56:38] can taste it but you don't want this too

[56:41] thick right you don't want it too thin

[56:43] but the starchy pasta water is going to

[56:45] help thicken it even more what I'm going

[56:47] to do now is take my Ladle I also like

[56:50] the sauce with the tortillini yes like

[56:53] throw in some peas so good

[56:57] what this is Jeffrey's meal here right

[56:58] here we're going to take some of that

[57:00] hot boiling pasta water and warm up our

[57:03] bowls right before service because what

[57:06] are you doing what this does is help

[57:09] it's an anti- congealing uh effort here

[57:12] that's a good tip and it warms the bowls

[57:14] and it'll keep it have to wor creamier

[57:17] longer and what this is doing is just

[57:18] kind of taking on that heat no need to

[57:21] microwave them or put them in the oven

[57:22] we got enough minute right there jeez

[57:26] booms in there right in

[57:30] there let's test our pasta here see how

[57:33] we're doing dude that's a beauty this is

[57:36] not your your mama's dried pasta it goes

[57:38] from how dare

[57:42] you treat yourself to some fresh pasta

[57:45] right yeah fresh pasta I mean

[57:47] unbelievable all right might as well

[57:49] before I start mixing all that cheese in

[57:51] I'm just going to get this going Katie

[57:52] can you please start dumping yep start

[57:54] dumping

[57:56] thought you'd never

[57:59] ask I love it too because you can go a

[58:01] little bit light on the cooking of the

[58:03] pasta and just let it sit in the sauce

[58:06] just come in a sh you get all that

[58:08] starchy water if you need to gets too

[58:09] thick right just throw a little in there

[58:11] it's a it's basic but it's the way you

[58:13] cook pasta yeah it's just the way you do

[58:15] it now you see right you're like that's

[58:17] too loose for alfredo uh-uh take it off

[58:20] the heat put it in a bowl and it's going

[58:22] to tighten up very quickly here we go

[58:24] look at that right ready to go it's

[58:27] steaming it's smoking do you want me to

[58:29] cheese while you plate please do Katie

[58:32] look at look at that I see little time

[58:34] is of essence right now guys are those n

[58:37] you always want to have your guest

[58:39] pepper and Nutmeg flx your guests wait

[58:41] for the pasta the pasta doesn't wait for

[58:43] your guest that's right jezy that's

[58:44] right so you are sitting down at the

[58:46] table waiting like where you

[58:52] [Music]

[58:54] are getting the perfect B look at that

[58:58] my sophisticated bite way smaller than

[59:01] my at home bite

[59:05] okay

[59:07] MH you know it's really we watch you

[59:11] make this dish with all the cream but

[59:12] it's actually the nutmeg and the

[59:15] parmesan cheese and the pepper that

[59:17] really brings it to life the parmesan

[59:18] cheese is almost Angy it's almost nutty

[59:21] and pangy here this just this tastes

[59:25] exactly how I want it taste and and you

[59:27] know what we have a big expectation for

[59:29] a simple dish like this this just

[59:31] delivers it's like it's like a mac and

[59:34] cheese put a tuxedo on this is the best

[59:36] fetuccini alvero I've ever had this

[59:39] recipe is so good it is so very simple

[59:42] now I've been breaking up some

[59:44] cauliflower into tiny fettes and I have

[59:47] a little bit of oil in a non-stick

[59:49] skillet and I'll just throw it all into

[59:51] a

[59:53] pan get it in there and get the sizzling

[59:56] process going now I also minced up some

[59:58] garlic for flavor and it goes right in

[1:00:02] I'll just stir it around I want this to

[1:00:05] cook in a small amount of time that get

[1:00:07] some good flavor on the outside of the

[1:00:09] cauliflower I'm going to let that keep

[1:00:11] going and I'll slice up some green

[1:00:13] onions I've just got a couple here I'm

[1:00:16] going to slice them real

[1:00:18] fast this recipe doesn't even make it to

[1:00:21] 16 minutes it's really that quick and

[1:00:24] I'm going to go in with these and get

[1:00:26] them going in the

[1:00:29] skillet okay the cauliflower is

[1:00:32] definitely getting there it's already

[1:00:33] got some nice dark

[1:00:35] edges now soy sauce makes this extra

[1:00:39] delicious so I'll add about 2

[1:00:43] tablespoons I'll just cut a lime in

[1:00:46] half squeeze it right in nice and

[1:00:51] tangy okay now because I always think a

[1:00:53] little spice is nice I'll add some

[1:00:57] Sriracha you can use any hot sauce you

[1:01:00] want and then I'll just Stir It Around

[1:01:02] long enough for it to totally coat the

[1:01:07] cauliflower it is done I'm going to get

[1:01:11] it into a bowl because it smells so good

[1:01:13] I can hardly contain

[1:01:16] myself I love light stir fries like this

[1:01:19] which means you can just pile it high in

[1:01:22] the bowl woo delicious now sprinkle on

[1:01:26] some more green onions and then I like

[1:01:29] to squeeze on a little extra lime juice

[1:01:32] put the lime wedge right on the bowl now

[1:01:34] seriously how long did that take how

[1:01:37] cool is

[1:01:42] that baked coconut chicken tender with a

[1:01:45] spicy mango dip ready right so easy and

[1:01:48] healthy and we're starting with these

[1:01:50] beautiful chicken tenders they come in

[1:01:52] the packs and if you can't find the just

[1:01:53] the packs of the tenders start cut cut

[1:01:56] your breast into strips right like this

[1:01:58] so if you don't mind just kind of hit

[1:01:59] this with a little salt and pepper on

[1:02:00] there what's going to make this healthy

[1:02:02] a we're not deep frying it and we're

[1:02:04] going to use instead of a lot of you

[1:02:05] know just kind of refined flowers and

[1:02:07] breadcrumbs we're going to use a couple

[1:02:09] swaps here starting with coconut flour

[1:02:12] this is going to start our Feb station

[1:02:14] which is our Standard breading station

[1:02:16] flour egg breadcrumbs so Sunny once you

[1:02:19] do it you can help me kind of start

[1:02:20] dredging it in there here I have a

[1:02:23] little bit of egg that's gluten-free too

[1:02:25] Jeff coconut what is yes very much so

[1:02:28] and then we got just a little bit of

[1:02:30] light coconut milk just to help kind of

[1:02:34] enhance that coconut flavor right cuz

[1:02:35] these are coconut chicken tenders and

[1:02:37] this isay of flavor layers of flavors

[1:02:40] but this is where this recipe was

[1:02:42] inspired by that my son loves chicken

[1:02:44] fingers chicken tenders whatever you

[1:02:46] want to call them right uh they get them

[1:02:48] on they're on every kids's menu in the

[1:02:50] world here's a picture of him in Africa

[1:02:52] where it wasn't even on that's a stack

[1:02:54] of cassaba fries and some coconut

[1:02:56] chicken tenders I love to go to a meal

[1:02:58] with a child so fingers I'll be honest

[1:03:01] yeah all right so in here some whole

[1:03:03] wheat breadcrumb some Hy Pinko they make

[1:03:05] now it's great and some desiccated

[1:03:08] coconut okay so this is crunchier it's

[1:03:11] like uh it's easier to bread with

[1:03:13] desicated coconut doesn't get all sugary

[1:03:15] and caramelized in there but it gives

[1:03:16] you a nice crunch in texture salt and

[1:03:19] pepper right we're going to mix this all

[1:03:22] together sunny beautiful got my hands in

[1:03:24] there cuz got W Sunny great little olive

[1:03:29] oil spray so it doesn't stick we'll get

[1:03:31] to we'll use that again in a second then

[1:03:33] we'll go right as you would we got our

[1:03:35] flour egg breadcrumb but instead we got

[1:03:37] coconut flour egg a little coconut milk

[1:03:40] and that desicated coconut and whole

[1:03:42] wheat panko which is sounds good right

[1:03:44] already good and coconut has a lot of

[1:03:46] great fats in it as well so you're

[1:03:48] getting uh kind of double duty and you

[1:03:50] know fiber in those whole wheat

[1:03:52] breadcrumbs and right into there so easy

[1:03:56] we're just going to kind of you know do

[1:03:58] the little Shake It Off and start

[1:04:02] layering just like that how easy is that

[1:04:04] you can do 12 this is 12 of them you

[1:04:06] could do as many as you got you can

[1:04:08] freeze at this moment right here totally

[1:04:10] pull it out Jeff it's such a good method

[1:04:12] that you're using the wire rack on top

[1:04:14] of the baking sheet that's how you get

[1:04:16] that fried effect exactly all the super

[1:04:18] crispy beautiful sunny if you want to

[1:04:20] keep going at me I'm going to make our

[1:04:22] dipping sauce cuz every great chicken

[1:04:24] Binger needs a dipping sauce right now

[1:04:26] we're going to make a nice kind of

[1:04:27] healthy fun dipping sauce starting with

[1:04:29] a little mango chutney you get in the

[1:04:30] jar right you got those flavors of the

[1:04:32] coconut pair well with the sweetness of

[1:04:34] the mango and a little yogurt whole Fat

[1:04:37] Greek yogurt in there and a little diced

[1:04:40] up jalapeno we remove the seeds and the

[1:04:43] ribs if your kids do not like any spice

[1:04:45] please omit this but it's a good way

[1:04:48] just to get that flavor without you know

[1:04:49] blowing the top off of their you know

[1:04:52] palette here and that's it just a nice

[1:04:54] quick thing and we got the capsacin and

[1:04:56] the jalapeno which does boost the immune

[1:04:58] system and metabolism and Metabolism

[1:05:01] here we go so we got that nice fresh

[1:05:03] mango dipping sauce I'll put that in

[1:05:05] there I got my oven nice high 400°

[1:05:08] because we want that convection in there

[1:05:10] we want that heat to help mimic the fry

[1:05:12] all right that's good yeah you just you

[1:05:14] just keep doing that I'll freeze these

[1:05:15] all right you freeze them Beau full but

[1:05:17] remember to spray your sheet and before

[1:05:18] you put them in the oven I'm going to

[1:05:20] give him another hit of that olive oil

[1:05:21] spray Sarah loves using this stuff when

[1:05:23] roasting vegetables we roast a ton of

[1:05:25] vegetables on Sunday or Monday but this

[1:05:27] way you're kind of helping it crisp up

[1:05:29] and get golden brown in the oven I got

[1:05:32] one ready to go I'm going to reserve a

[1:05:34] little bit of this for the adults and

[1:05:36] I'll show you why in a second beautiful

[1:05:39] thank you sunny here we go and after

[1:05:42] about 18 to 20 minutes this is what

[1:05:45] we're looking

[1:05:47] like look at this I did two for you guys

[1:05:49] oh good cuz we're going to eat a lot of

[1:05:51] these oh those look great look at that

[1:05:54] huh look at come

[1:05:59] yes but I made a nice big salad for us

[1:06:02] too so you can turn this kind of kids

[1:06:04] meal into an adult meal you a little

[1:06:07] fortification from some fresh veggie so

[1:06:09] oh very smart beautiful so then I'm just

[1:06:12] going to put these on here and then we

[1:06:14] got these chicken

[1:06:15] fingers coconut put them right on top of

[1:06:18] that salad I got some cabbage I love on

[1:06:20] S just look at that beautiful color some

[1:06:22] fresh carrots fresh tomatoes on Iceberg

[1:06:24] and now I'm going to take this and add a

[1:06:26] little U apple cider vinegar to it and

[1:06:29] voila you got yourself a quick little

[1:06:32] dressing made from that all right Sonny

[1:06:34] do you want the salad or do you want

[1:06:35] just the chicken

[1:06:38] fingers I'll give you just the chicken

[1:06:40] fingers in a little bit of di Sal's

[1:06:42] second course for sunny she Tri question

[1:06:45] focuses you set me up for failure there

[1:06:47] no matter

[1:06:49] what beautiful thank you get into this

[1:06:53] all right I'll have a finger

[1:06:55] just take it did Ginger happen somewhere

[1:06:59] NOP it's probably in the Chutney already

[1:07:01] which is already and if you guys don't

[1:07:02] know Chutney is like you know very uh

[1:07:05] close to the fruit closest to the fruit

[1:07:07] you know as far as jams and jellies and

[1:07:09] all that nice chutneys little fresh

[1:07:11] ginger I love this mango uh take note of

[1:07:13] the temperature and the cook time on

[1:07:15] this because these are perfectly juicy

[1:07:17] MH plus when you put it on the uh the

[1:07:20] rack here it just allows that 360

[1:07:21] degrees of like cooking and toastiness

[1:07:24] and I mean who doesn't I love a coconut

[1:07:27] dusted anything like the shrimp or the

[1:07:30] chicken tenders the guys have been

[1:07:31] working calvs all morning and they're

[1:07:33] wrapping up things now they're coming up

[1:07:35] here for a big lunch and I've got almost

[1:07:37] everything ready I'm going to move on to

[1:07:39] the very last thing simple pan fried

[1:07:42] pork chops these things are so wonderful

[1:07:45] not just because they're easy but

[1:07:47] because the guys absolutely inhale them

[1:07:49] and I've got them all salted and

[1:07:51] peppered Cowboys love lots of black

[1:07:53] pepper now all I'm going to do is dredge

[1:07:55] these in a really simple flour mixture

[1:07:58] and that starts with about 4 cups of

[1:08:01] flour quite a bit of

[1:08:03] salt and lots of black

[1:08:06] pepper and then I like to throw a little

[1:08:09] seasoned salt in there just for a little

[1:08:11] bit extra

[1:08:12] flavor and cuz the Cowboys can

[1:08:14] definitely handle it a little

[1:08:16] Cayenne just to keep them on their

[1:08:19] [Music]

[1:08:23] toes all right now I'll just grab a

[1:08:25] couple pork chops and throw them in make

[1:08:28] sure they're nice and coated and that's

[1:08:31] as complicated as it

[1:08:33] gets all right I got two coated now I

[1:08:36] got to hurry up and get the rest of

[1:08:37] these

[1:08:38] [Music]

[1:08:47] done all right I'm going to go ahead and

[1:08:49] start frying them up I've got a big

[1:08:51] Skillet with a mix of canola oil and

[1:08:53] butter now these are just going to going

[1:08:55] to go for about 2 minutes per side until

[1:08:57] they're nice and golden and

[1:08:59] crisp these are looking good so they're

[1:09:01] ready to

[1:09:03] turn it's funny cuz the guys are cattle

[1:09:05] ranchers how much they love pork chops

[1:09:08] but they really are favorites of all the

[1:09:10] guys and the girls

[1:09:12] too these look nice and golden brown so

[1:09:16] I'll get these

[1:09:19] out now I'm going to fry up the rest of

[1:09:21] these

[1:09:23] [Music]

[1:09:33] you want some water rice PL yeah

[1:09:37] potatoes are good how many calves did

[1:09:40] you guys work this morning 145 I think

[1:09:43] the Little's got kind of chili yeah it

[1:09:45] was chili it was cold so I read Friday

[1:09:48] we'll have your horse ready go okay Lo

[1:09:52] potatoes and green beans or something

[1:09:54] else now there good oh papa amazing

[1:09:59] drunken cucumber noodles which are a

[1:10:01] vegetable Centric version of the Classic

[1:10:03] Thai Dish that's dark and caramelly and

[1:10:05] loaded with fresh crunch to get started

[1:10:08] I'm spiralizing a cucumber I'm turning

[1:10:10] it into noodles and you can get one of

[1:10:12] these Contraptions online or you can

[1:10:14] slice a cucumber Into Thin

[1:10:16] coins look at this big old pile of

[1:10:19] noodles I'll get these into my bowl and

[1:10:21] into my pan I'll add a drizzle of oil

[1:10:24] and I'll add my onions and pepper pepper

[1:10:25] I have one chopped onion here and a

[1:10:28] chopped orange pepper I'll stir these

[1:10:30] around and let them cook until the

[1:10:31] onions are

[1:10:32] translucent it's already starting to

[1:10:34] smell good next I'll add my

[1:10:38] garlic I'll add a half pound of ground

[1:10:40] chicken right to the pan and then I'll

[1:10:42] cook it breaking it up with a spoon so

[1:10:44] that I can be bite-sized pieces and get

[1:10:46] browned all

[1:10:48] over while this continues to cook I'll

[1:10:51] make my drunken

[1:10:53] sauce this sauce is sweet and a little

[1:10:55] funky and it has a slight Touch of heat

[1:10:57] it has it all start with 2 tablespoons

[1:11:00] of soy sauce and whisk it with a/

[1:11:03] teaspoon of cornstarch to thicken It Up

[1:11:06] 2 tbsp of hoisen

[1:11:08] sauce and a tablespoon of fish sauce for

[1:11:10] a Savory touch a tablespoon of chili

[1:11:13] paste for a little

[1:11:14] heat and 1 and 1/2 teaspoon of sesame

[1:11:18] oil I'll whisk this

[1:11:20] together and I can hear my pan singing

[1:11:23] over there I'm going to dump this right

[1:11:24] in I'll stir this all together to coat

[1:11:26] the chicken and the

[1:11:28] veggies and I'll grab my tomatoes and

[1:11:32] scallion these Tomatoes will add their

[1:11:34] signature burstiness and then I'll slice

[1:11:37] up my

[1:11:38] scallion and I'll add this as well this

[1:11:41] dish has a lot of Personality just like

[1:11:43] my dad and it really comes out when he

[1:11:46] performs this is looking great I'm going

[1:11:49] to add it to my cucumber

[1:11:52] noodles I'll toss this all together

[1:11:56] oh yeah look at all these bright colors

[1:11:58] it's so

[1:12:00] vibrant let me grab my serving bowl and

[1:12:02] a lime and I'll put it all

[1:12:06] together I'll finish this with some lime

[1:12:08] juice and fresh basil the lime will add

[1:12:11] great

[1:12:13] brightness and some fresh basil which

[1:12:16] will be really

[1:12:19] tasty and that's it let me taste

[1:12:23] [Music]

[1:12:27] M so flavorful with a nice crunch from

[1:12:30] the Cucumbers this is going to be the

[1:12:32] perfect contrast to the

[1:12:34] Buns oh there's a long one look at that

[1:12:39] long noodles long life uh-oh oh my gosh

[1:12:43] man you're going to you're going to live

[1:12:44] a really long

[1:12:45] [Laughter]

[1:12:49] time I've got 2 lbs of shrimp and I

[1:12:52] threw them into this big Skillet with a

[1:12:54] little oil and butter now I've got the

[1:12:56] heat on high and that's part of what

[1:12:58] makes this meal so quick everything

[1:13:00] cooks really really fast okay I'll let

[1:13:02] the shrimp go for a little bit and then

[1:13:04] I'll dice up some veggies I've got two

[1:13:06] zucchini and I'll just Lop off the sides

[1:13:09] cut them in half cut them into quarters

[1:13:12] and then I'm just going to dice them

[1:13:14] up okay now I'm going to give the shrimp

[1:13:17] another little stir I want to make sure

[1:13:19] they keep cooking evenly shrimp is

[1:13:21] perfect for quick meals because it cooks

[1:13:24] really fast and it's one of those great

[1:13:26] things to keep in the freezer definitely

[1:13:28] a staple okay now I'm gonna throw in a

[1:13:31] little

[1:13:32] garlic adds big

[1:13:34] flavor stir that around okay now I've

[1:13:38] got some fresh corn and it's raw I'm

[1:13:40] just going to cut it right off the cob

[1:13:43] I'm going to hope it stays on the

[1:13:44] cutting board and doesn't go all over

[1:13:45] the

[1:13:46] floor I love using fresh corn it's

[1:13:49] really

[1:13:52] crunchy okay I'm going to check the

[1:13:53] shrimp again

[1:13:55] okay they are looking perfect I'm going

[1:13:57] to go ahead and take them out of the pan

[1:13:59] cuz I don't want them to get too tough

[1:14:01] too chewy shrimp are best when they're

[1:14:04] just barely cooked

[1:14:06] [Music]

[1:14:09] through okay now I'm going to put a

[1:14:12] little more oil and butter in the

[1:14:14] skillet get that stirred around now I'm

[1:14:17] going to add everything in stages the

[1:14:19] first thing I'll throw in is the

[1:14:21] zucchini it'll take just a little bit

[1:14:23] longer to cook than the other veggies

[1:14:25] the secret here is just to stir it

[1:14:27] around let it cook for about 45 seconds

[1:14:30] to a minute not very long at

[1:14:32] all the key here is to put the tougher

[1:14:35] vegetables in first cuz they need a

[1:14:36] little bit longer to

[1:14:38] cook great so now I'm not going to take

[1:14:40] it out of the pan I'm just going to

[1:14:42] scoot it out to the outer edges of the

[1:14:44] pan and then I'll grab the corn and

[1:14:47] throw it right in the

[1:14:49] center I really am throwing corn

[1:14:51] everywhere there will be aftermath

[1:14:56] okay now I'll just kind of stir this

[1:14:58] around let it start to cook in the

[1:15:00] center okay this would be a really good

[1:15:03] time to Salt and Pepper

[1:15:04] everything the corn doesn't need too

[1:15:07] long at all the point is not to cook the

[1:15:09] corn all the way through I just want to

[1:15:10] get it warm basically I like it to be

[1:15:12] really crunchy that's enough time so now

[1:15:15] I'll scoot the corn out of the center of

[1:15:17] the pan and then I have about a cup each

[1:15:21] of red and yellow graped tomatoes and I

[1:15:24] just cut them in half

[1:15:25] and I'll throw these in the center and I

[1:15:27] don't want to cook these at all again I

[1:15:29] just want to warm them

[1:15:31] up and then the shrimp goes back in and

[1:15:34] I get all the juices from the pan that's

[1:15:37] flavor right there stir that around and

[1:15:41] then honestly what totally makes this

[1:15:43] dish is lemon juice I'll just squeeze a

[1:15:46] whole lemon all over the top let it kind

[1:15:49] of Sizzle in there with the butter and

[1:15:51] oil and it just creates this delicious

[1:15:54] flavor it makes it really

[1:15:56] fresh and then the basil goes

[1:15:59] in and then another thing I love to add

[1:16:02] is a cup of Parmesan shavings I'll just

[1:16:05] throw it right

[1:16:06] in and then give it a

[1:16:09] toss dinner is done I have to say I

[1:16:11] think that was a little less than 10

[1:16:13] minutes for years and years and years

[1:16:15] every time Jeffrey came home on Friday

[1:16:16] night I would make roast chicken and

[1:16:18] then one day I thought I've got to be a

[1:16:20] little more creative than this I want

[1:16:21] the house to smell great and of course I

[1:16:23] want to make chicken so each time I

[1:16:26] challenge myself to make something new

[1:16:27] I'm making chicken picato which is

[1:16:29] wonderful I'm going to start with two

[1:16:31] chicken breasts I'm going to do a

[1:16:32] coating for them so they're sauteed in a

[1:16:34] lemon and butter sauce which is so good

[1:16:36] so the first thing I need is half a cup

[1:16:39] of flour just allpurpose

[1:16:42] flour half a teaspoon of

[1:16:45] salt 1/4 of a teaspoon of pepper just

[1:16:49] going to mix that all together so that's

[1:16:51] the first part of the coating and it's

[1:16:54] going to be dipped into to one

[1:17:00] egg just mix with a little touch of

[1:17:04] water just be it all

[1:17:09] together the next part of the coating is

[1:17:12] breadcrumbs I use seasoned breadcrumbs

[1:17:14] about 3/4 of a

[1:17:16] cup okay I'm just going to heat a little

[1:17:18] oil in the

[1:17:19] pan just a few tablespoons

[1:17:26] and while that gets hot I'm going to

[1:17:28] take the chicken

[1:17:31] breasts and pound them out until they

[1:17:33] get really

[1:17:34] thin sort of even chicken breast they're

[1:17:37] sort of thicker parts and the thinner

[1:17:39] and other parts and this way they C cook

[1:17:42] more evenly and they cook really

[1:17:47] quickly rolling pin is a good Basher

[1:17:50] some people have meat pounding things

[1:17:52] but everybody has a rolling pin I like

[1:17:55] them between a quarter and a half inch

[1:17:57] thick and just do it in two directions

[1:17:59] so it ends up smooth doesn't end up and

[1:18:04] ridges

[1:18:06] okay so the first one goes into the

[1:18:10] flour and just make sure it's coated all

[1:18:12] over and shake off the excess into the

[1:18:16] eggs the flour dries it out and then the

[1:18:19] eggs make it so that the breadcrumbs

[1:18:20] will adhere

[1:18:23] [Music]

[1:18:25] and then the

[1:18:26] breadcrumbs seasoned dryed

[1:18:30] breadcrumbs and right into the

[1:18:32] [Music]

[1:18:34] pan Perfect Just 2 minutes on each side

[1:18:37] until it's golden

[1:18:38] [Music]

[1:18:53] brown okay that is

[1:18:57] done perfect now the next one little

[1:19:02] [Music]

[1:19:14] oil right into the Pan 2 minutes on each

[1:19:19] side H I wonder if this is going to

[1:19:21] replace jeffy's favorite roast chicken

[1:19:23] for Friday night chicken dinner

[1:19:24] [Music]

[1:19:32] oh perfectly done okay I'm going to put

[1:19:35] this on a sheet pan keep it warm in the

[1:19:37] oven 400° for about 10 minutes right

[1:19:39] alongside the red

[1:19:40] onions and then I'm going to make a nice

[1:19:42] lemon butter sauce to go with

[1:19:48] it oh I think perfect timing I think I

[1:19:51] just heard

[1:19:53] Jeffrey the weekend starts

[1:19:56] [Music]

[1:19:58] now the red onions are roasting in the

[1:20:00] oven the buttermilk mashed potatoes are

[1:20:02] done and now I just have to make the

[1:20:04] sauce for the chicken picata so the

[1:20:05] first thing I'm going to do is just wipe

[1:20:07] out the pan that I cooked the chicken in

[1:20:10] and I'm just going to heat up tablespoon

[1:20:12] of

[1:20:12] butter so the chicken is warm in the

[1:20:15] oven just keeping it warm in the oven

[1:20:17] while I just make a nice sauce for it

[1:20:19] okay now I need third of a cup of

[1:20:21] freshly squeezed lemon juice it's

[1:20:23] probably two lemons

[1:20:36] just going to pour it right into the

[1:20:37] butter okay now half a cup of white wine

[1:20:40] really nice dry white wine something I

[1:20:43] drink for

[1:20:49] dinner

[1:20:51] okay half a teaspoon of salt

[1:20:55] 1/4 of a teaspoon of

[1:20:58] pepper and this is what I'm going to do

[1:20:59] with the lemon shells I'm going to put

[1:21:00] them right in the sauce so you get the

[1:21:02] flavor of the zest just Cooks

[1:21:06] together so I'm just going to reduce

[1:21:08] this by half it'll take about 2 minutes

[1:21:10] while I chop up some parsley and some

[1:21:12] sliced lemons to put on the chicken

[1:21:16] [Music]

[1:21:23] [Music]

[1:21:24] now this looks perfect okay now I'm

[1:21:26] going to take the lemon out it's

[1:21:27] actually surprising the oil in this sest

[1:21:29] really does flavor the

[1:21:33] sauce

[1:21:36] great sweetie dinner's ready it's Friday

[1:21:40] [Music]

[1:21:51] night so the onions I have a little bit

[1:21:53] of vinegarette left

[1:21:55] over from the marinating which I always

[1:21:58] love to put on at the end just toss them

[1:22:01] all together oh these look so

[1:22:05] good that's going to be wonderful okay

[1:22:07] and then the

[1:22:09] [Music]

[1:22:11] chicken some of the picata

[1:22:15] sauce that looks pretty good some slices

[1:22:19] of lemon so Jeffrey knows it's lemon

[1:22:20] Pata little bit of parsley

[1:22:25] these roasted onions smell so good I

[1:22:27] love the way they

[1:22:29] [Music]

[1:22:31] look who doesn't love mashed potatoes

[1:22:33] and buttermilk mashed

[1:22:35] potatoes oh your timing is perfect as

[1:22:38] always guess what's for dinner well

[1:22:41] let's see it's

[1:22:44] Friday chicken but what kind of chicken

[1:22:46] it's chicken picata o and it's ready

[1:22:49] great

[1:22:55] [Music]

[1:22:57] let me tell you how good this chicken is

[1:22:59] it is it up there with the rose chicken

[1:23:02] you know I used to think that roast

[1:23:04] chicken was the only thing I could have

[1:23:06] on Friday night but this chicken

[1:23:09] picata this is just as good