Ree Drummond's Top Skillet Recipe Videos _ The Pioneer Woman _ Food Network

**The Art of Cooking: A Spontaneous Fiesta**

Oh cheese bacon jalapenos honestly I could just dive in right now but there's more to add guacamole so to my tatos I will add guacamole just here and there and everywhere you can also serve this on the side if you prefer I just like it to be a big pile of just sin and craziness Pico Deo sprinkle I love it uh sour cream sour cream look oh I'm so happy right now this looks Splendid okay so then look at these gorgeous eggs and you can have like a paper towel nearby and just to dab all that dab the oil off okay so watch this Alex ready oh oh slippery oh gosh pretend you didn't see that I just tap it a little bit to get the excess oil off what about right on top but how pretty is this wow and put it on the table serve some guests looks amazing serve your hungry guests that's going to be me at your house someday make this for I'm actually investing in my future by showing you guys how to make all of these it's true okay and the last egg oh oh my gosh it's gorgeous and just to send things over the edge some fresh cilantro I don't like to chop cilantro it's it should be celebrated it's natural beauty natural Leaf what do you think guys it looks amazing I think it needs more Pico yes I agree it needs more of that beautiful red

**Beef Noodle Skillet: A Family Favorite**

I don't know about you but this may be my favorite thing I'm making beef noodle Skillet if there is one recipe I know will always be a hit it's this one I've just been cooking some onion and garlic and a little bit of butter and the onions are getting nice and soft so this is a good time to add the ground beef just a pound of ground chuck and I'll add some salt and pepper and then I'm going to turn the heat up and just crumble this beef and cook it until it's totally browned this recipe actually has a funny history one time when the kids were all small I said let's go to the grocery store and you guys can pick whatever you want for me to make you for dinner and you know what they picked I'm not going to name any names they picked the box that comes with a seasoning packet and a bag of noodles you know what I'm talking about you add it to ground beef so I've been trying to make a good homemade version of the box mix ever since I think ground beef is one of the best proteins when it comes to budget friendly cooking if you have teenagers to cook for or a big family you can buy packs of ground beef and it doesn't break the bank okay that is totally browned so I'm going to add a good spoonful of tomato paste the tomato paste just adds a little bit of richness to the sauce so I'm just smushing it around on the skillet mixing it in with the beef and then remember that box product I told you about one of the cool things about it is you put the noodles in without even cooking them first so I'm putting egg noodles 12 oz into the skillet now for the liquid I'm going to add about 2 and 1/2 cups of low sodium beef stock and then I'll add a teaspoon of smoked paprika a good squeeze of grainy brown mustard trust me this is all going to make sents before too long a few dashes of Worster sauce then I'm going to add a little more pepper because the noodles and the beef definitely need it I'm going to stir it and then I want the noodles to have enough liquid to cook so I'm going to add some hot water about a cup to start and while it's cooking if it looks like it needs more I can splash in a little bit more and then stir it and make sure all those spices are worked in so I'm going to reduce the heat to low and I'll put the lid on and I'll just let it simmer for 12 minutes stirring it a couple of times along the way okay it's time for the big reveal let's see what happened in here oh it looks wonderful now you can totally serve it as it is now it's pretty much finished but I like to add just a little bit of creaminess so I'll add some sour cream and how much you add is totally up to you it just depends on how creamy you want things to get and just a splash or two of cream it's sort of a stroganof idea but more budget friendly and then I like to chop up some chives and just spring sprinkle them over the top they make it a little bit prettier and they sure add some good flavor all right chives go on it's nothing fancy but boy is it delicious you've got to make it soon I promise your whole house will love it

"WEBVTTKind: captionsLanguage: endessert is going to be pure comfort food apple crisp in a skillet I'm going to cook some apples I've been slicing them they're Granny Smith apples and I'm going to stuff the skillet pretty full the apples are going to cook down eventually so I want to start with a really good amount I had a little butter in the pan oh butter and apples talk about comfort food right there all it needs right now is a spring of salt and I'll stir them around and let them cook for about 3 minutes the apples have been cooking away they're getting nice and juicy now they need some sweetness so a couple of tablespoons of brown sugar go in and vanilla a healthy Splash for the crisp I want the apples to have a little bit of thickness so I'm going to add a lemon juice corn starch slurry all right I'm going to turn this down and speaking of the topping that's what I'm going to whip up now it starts with 3/4 of a cup of flour half a cup of brown sugar 1/4 cup of regular sugar and just for flavor a little bit of cinnamon and Nutmeg sprinkle in a little bit of salt I'll start smushing it around all right I've got some cold butter I cut it into pieces and I'll sprinkle it over the dry mixture any crisp topping worth its salt definitely has butter in it okay this is the moment I'll sprinkle the crumb topping all over the top and I want it to get down there in the cracks and crevices oh if I had a fork I would eat these apples right out of the skillet they smell so good that is perfect I'll cover the skillet with foil I'll get this into a 350° oven it'll bake for 15 minutes with the foil on and then I'll take the boil off and let it go for another 20 to 30 minutes now in my world there is only one way to serve up this apple crisp I can just taste it right now it needs nothing more than a big scoop of vanilla ice cream to make things easy I'm actually using a loaf of frozen bread dough these come in regular Loaves and all you have to do is just thaw them out and then put them in a bowl with a little bit of olive oil cover them with plastic wrap and just let it rise it takes several hours so while the pizza itself is quick you definitely want to allow time to thaw out the dough so I'm not even rolling it I'm just stretching it acting like I'm a serious pizza maker try to spin it on your finger I'm not very good at that so I'm roughly matching the size size of a cast iron skillet because I'm going to make this pizza Bianca in a cast iron skillet okay Paige do you want to come with me to the oven yep so the secret to a cast iron Pizza is you want to preheat the cast iron skillet so I have got this oven on 500° and I've been heating the skillet for about 20 25 minutes I mean there is not much on Earth that's hotter than this so the first thing I'm going to do is take some garlic olive oil this is just olive oil that's been infused with garlic and I'm going to drizzle listen it's sizzling that is one hot pan so then I'm going to take the crust you ready yep lay it in the pan I want to get it up to the edges and then the whole point of this is to start that crust really sizzling so I'm going to put this on a towel since it's so so hot but look how good this looks already it's already sizzling I'm going to drizzle on more garlic olive oil all right now I've got two kinds of cheese low moisture mozzarella and then I'm also using aago which is amazing and if you get some little shreds of cheese up against the side of the hot pan No Worries whatsoever they'll get nice and brown when the pizza Cooks I'm actually going to put on just a few little mozzarella balls just here and there they'll sort of melt in circles different colors of white for the pizza Bianca okay so now it's going to go back into the oven and the cool thing is the oven's already on 500° and the pizza itself is going to bake at 500°. now the pizza just needs to bake for about 12 to 14 minutes smells amazing oo it's kind of of a puffy Pizza Bianca listen how good does this look wow wow wow wow wow this is sort of a deep dish type of cast iron pizza but look at this because the cast iron skillet is so well seasoned it just comes right out what a gorgeous Pizza what do you guys think so excited so pretty so I'm going to sprinkle on some shaved Parmesan cheesee so just to give it a little extra special touch I'm going to drizzle on just a little bit of truffle oil which that's my favorite truffle oil is your favorite a delicacy yes yeah you can drizzle it over french fries with Parmesan but it's pretty strong so you don't have to add very much but just a little drizzle and then a bunch of Basil how gorgeous is this pizza Bianca I say we cut this up yes wish me luck I'm going in splendiferous wow that is a 10 out of 10 oh perfect on the bottom amazing on the top melts in your mouth you can't beat that but do you like it I love it we're making layered feel it brownie Sunday and they are out of this world good so brownie mix eggs milk and butter I'll do the milk you do the butter and then I will stir this actually while I stir this you can start putting the cies cookies in the skillet so what you want to do is just lay the slices of cookie dough and then press it into a single layer okay got and I'll race you and see if you can get that done before I get the brownie mix mixed together so stew like Mauricio is not big on sweets is this an accurate statement it's true but me and Paige have been eating a lot of candy lately so Lo and is there an end to that story it's just that so now I am kind of into sweets okay well like what what kind of sweets do you like like layered Skillet brownie Sundays for instance that would probably be my first choice and then from there cake and ice cream cupcakes oh yeah cupcakes well this is seriously good this is like an incredible Skillet full of brownie goodness so we used a roll of chocolate chip cookie dough bought in the store nothing to be ashamed about the brownies are mixed together so I'm going to put those over to the side for now okay so this is a layered Skillet brownie so we are going to add a layer of chocolate sandwich cookies we like to call them you can just eat that one okay so now this is kind of fun so I'm going to squirt caramel like kind of in between the cookies do you want to do that mm just kind of fill in the blanks woo all right that should be enough okay good and then just going to plop the whole brownie mix right on top oh my gsh this is what I'm looking for and then I'll let you spread that stew so you want to get it out to the edges what do you think that looks good now the only thing about baking this stew is you have to have patience oh no it takes 45 minutes oh no at 350 you're going to make me wait but the good news is I already baked one for you so I not only did that get a look at this my gosh but I also scooped out some some ice cream because I know too good patience is not your strong suit no offense and some sprinkles I like to decorate it with chocolate sauce cherries hold on okay can't have cherries without Whi cream a stew great job high five what a BL looks amazing fall chicken Skillet so I just cooked some pieces of Panetta so that I could get some of that beautiful grease going in this Skillet so I'm going to turn the heat up just a little bit and for this chicken Skillet I am using my absolute favorite cut of chicken chicken thighs and not just any chicken thighs chicken thighs with the bone in the skin on The Works nothing better in the world so I'm going to make a seasoning mix with cumin smoked paprika I just wanted to make sure I had the right stuff and salt and pepper and stir it together and then I've got the skin side up so I'm going to start by seasoning the first side of the chicken thighs don't be alarmed if that gets a little bit Smoky you want it to be hot because I'm going to put it skin side down okay I am going to get this chicken in you know what I love about chicken thighs is that they're actually cheaper than chicken breasts and I have never understood that because they're so much more delicious all right so I'm taking the rest of the seasoning mix and sprinkling it over the second side so I am going to cook this chicken for probably 3 or 4 minutes on the first side and then I'll turn it over and do another couple of minutes on the second side so I'm going to add to the skillet red onions and garlic and then I have a mixture of Sage Rosemary and Thyme that's finally minced so I'm going to just give it a stir and let that garlic really start to cook I can just stand over this mixture forever so I've got some other veggies to add brussel sprouts raise your hand if you love them cauliflower and butternut squash which I mean when I started cooking you had to get like a chainsaw to bust into a butternut squash and prep it yourself now you can just buy prepped butternut squash in the produce section so to this mixture not that I'm complaining of course added some salt and pepper all right I'm going to cook these veggies for about 3 minutes don't go away I'll be so lonely M so the stove goes off and the chicken thighs go on and here's what happens so you put the chicken thighs on top of the veggies and this is going to go in the oven and basically the fat from the chicken and the juices just kind of trickle over the gorgeous veggies and so the flavor when this is all done is through the roof and you definitely want to make sure you get all of that juice in there from the plate so before this goes back in the oven I'm going to top the chicken with a little bit more of the chopped herbs and we're going to go to the oven I have a little surprise for you o I bet you can't guess what it is whatever could it be first of all get a look at this before it goes in the oven wow the chicken's not fully cooked so it finishes cooking on top of the veggies so this goes into a 375 Dee oven for about 25 30 minutes and this is what it looks like it looks about the same oh my gosh no but everything's done so I'm going to show you how to serve this I did a little swap just because I thought it'd be fun and I actually am going to get in there and show you like just the the beautiful veggies underneath and just they're coated in that gorgeous chicken flavor one more teeny little sprinkle of the herbs you you don't want to go overboard with them at this point cuz we have a lot in the dish balsamic glaze mhm y you're kidding yep I just think it adds kind of a little Touch of Elegance and pomegranate seeds which again you can buy these in Little Deli containers in the produce section just kind of sweet and tart little nuggets and then last but not least I would never ever let this Panetta go to waste oh yeah so here's what you do you serve the individual portions onto plates and then everybody can grab a roll and like dab in the pan sausage and pepper potato Skillet so I'm adding a bunch of onions and peppers to a skillet with a little bit of olive oil and I'm going to give them a stir so I've got green bell peppers orange bell peppers and red bell peppers and then just sliced white onion and then for the ters aren't these adorable they call them marble potatoes cuz they look like a bowl of marbles but they're just baby potatoes there's red purple and Yukon Gold I'm just going to add about half of this bowl I don't need all of them there we go and the great thing about baby potatoes is just how short of a time it takes for them to cook and that can be the only thing about using potatoes as part of like week night cooking sometimes they take a while to get done not SE baby potatoes okay look how cute I'm going to add plenty of salt and pepper because they are in fact potatoes and they require it so I'm just going to stir these around for 3 minutes to start the cooking process all right check it out Paige we're making progress everything's starting to cook so for the sausage I'm using Kil basa just a big old sausage cut it into little coins you can do a smoked sausage you can even do like a sausage that has cheese if you want any kind of sausage you prefer is just fine and then love this next ingredient a cup of beer hello sausage and beer just go together is that a cup little more little more there you go that's a cup okay and then forgot the garlic just going to add this earlier minced garlic to really drive home that beer and sausage theme I'm going to add some grainy mustard that was a good two heaping tablespoons right there and then I'll stir it into the liquid toss everything together okay looking good oh look one sad piece of the sausage is still in the bowl all right I love the look of this so far so now I'm going to put the lid on the skillet now I'm going to let this cook for about 8 minutes until the potatoes are tender all righty let's take a look Paige ready oo I love this it's just kind of a hearty pepper Centric flavorful Skillet and it's all in one pot so to kind of bring in a little healthful component I'm just adding some torn kale this is totally optional but I love it because it doesn't really fall apart like spinach but it wilts just a little bit all right so just toss and as that kale starts to wilt it'll just pop with the brightest green color I absolutely am in love with this okay I'll serve it and I will just prove to you what an awesome one one dish Wonder this is those little baby potatoes are Perfection I want to get one of each color there we go oo I love it and then sprinkle on some parsley M winter winner potato dinner so I'm adding some sliced Yukon Gold potatoes to a big Skillet I had some melted butter in there sprinkle with salt and pepper now there's nothing complicated about this potato recipe but it does kind of go in stages going to add some very thinly sliced onions and you want them to be thin because you want the onions to have plenty of opportunity not just to soften but to really really cook with the potatoes okay so now I just have to stir and start cooking the potatoes and onions I'm going to do that for about 6 to 7 minutes before I move on to the next stage okay so the onions and potatoes are starting to soften so for the next stage of cooking I'm going to add some garlic and then I'm going to add quite a bit of heavy cream because scallet potatoes is definitely a creamy recipe all right and then I just need to stir a little bit just to make sure all the potatoes and onions are all coated in the cream so now I'm going to put the lid on and let it cook for another six or seven minutes all right I'm going to turn the heat off this has been simmering away and look I'm not even going to stir it at this point because the potatoes are looking absolutely amazing they're very very tender and I don't want to create kind of a mashed mushed potato situation so this is getting ready to go into the broiler but first I'm actually going to add some strips of ham and this is totally optional you can also do cooked bacon if you want uh scalloped potatoes and ham it's a classic I mean music to Alex's ears right there and then a whole bunch of sharp cheddar cheese and by whole bunch I mean all the sharp cheddar cheese I could find in my fridge but that's what scallop potatoes are all about at least in my world they are scallop potatoes by definition don't actually have to have cheese but in my world they do all righty now let's get this in the broiler under the broiler I should say and there's really no hard and fast time I'm just going to put it in there and watch it and then I'll pull it out when the cheese is melted and bubbly I have High Hopes wow oh gosh look woo that's perfect I wanted to kind of get it past that initial melted stage and make sure that the cheese and the edges of the potatoes got a little bit of brown my gosh I don't know what to say now it's perfect just like is and the great thing about this dish is that you can pull it out 30 45 minutes before dinner and it'll still be perfect it's actually a little better if you let it sit before you serve but to serve I like to have some fun and you can wait and do this right before or just do it straight out of the oven big old pile of sour cream and a whole bunch of sliced green onion and then it's almost kind of like a baked potato scallop potato casserole whatever but how good does that look Skillet chocolate cakes I'm just sizzling some butter in a saucepan I'm actually making the icing first cuz I want to give it time to cool so to the butter I'll add 3 t spoons of cocoa and they're rounded tablespoons and then some milk and I'm going to whisk this together until it starts to gently bubble okay this chocolate mixture is good to go so now I just have to mix all of this in with a whole bunch of sifted powdered sugar so it literally just goes right in all right this icing is done everything's mixed together so I'm going to sit it over here to the side let it cool while I get the cake going I can almost make this in my sleeve it is so simple so the dry ingredients come first and that is flour and sugar equal parts and a pinch of salt and I'll stir the dry ingredients together and then I'll mix the wet ingredients in a separate picture and it's butter milk a little splash of vanilla baking soda and an egg and then I'll beet this together all right so that's the dry ingredients the wet ingredients and now I'll make the chocolate mixture for the cake lots of chocolate in this recipe so I've got another saucepan of melted butter and I'm adding two tablespoons of cocoa this is very deep rich unsweetened cocoa and I have some boiling water hanging out and then it gets poured in and I'll turn the heat up and whisk it just until it starts to boil I like to pour this mixture into the dry ingredients just to cool down the chocolate so even just a few stirs kind of gets rid of that heat a little bit so now comes the buttermilk egg mixture and I'll just kind of stir gradually as it gets worked in so now I'm going to pour it into individual iron skillets so I'll just pour an equal amount of batter in each Skillet okay these cakes are going to bake at 350° for about 10 minutes so the cakes are out of the oven they look incredible deep rich and chocy and I have the cooled icing in a Piping Bag so evenly distribute it among the cakes so with regular sheet cake pecans go in the icing itself but I like to also sprinkle them on the outside so I'm going to make breakfast tatos let me tell you something Guys these are going to change your life so basically I baked the tots according to the package directions they're nice and crisp and what I'm attempting to do but not doing a very good job is Mound them kind of in the center so they're sort of gathered up that's perfect so now I'm going to top with Monterey Jack cheese and basically you want to just cover the tots completely just like you would nachos if these were tortilla chips I have made like buffalo chicken tatos I've made like pepperoni pizza tatos I mean what's the world coming to bacon oo this is the first little hint of breakfast all over the cheese and then get a load of this you're not going to believe what I'm about to do jalapeno slices oh gosh and you want to get it on the cheese so when the cheese melts it kind of just becomes one with it oh I love pickled jalapenos mhm and watch this there's a little juice watch yes yes yeah now you're talking green onions sliced might as well get these going too and then I'm going to put these back in the oven so come on Alex I would just eat these with a fork as they are right now so I'm going to put them back into the oven while I get the eggs ready so let's go do that so I'm going to make sunny side up eggs because they look beautiful and because then you'll have some egg yolk to kind of crack all over the nachos so I've got a skillet with a little bit of vegetable oil and watch this Alex I'm just going to crack four eggs right into the oil the pan is not too too hot cuz I want to kind of cook them slowly just until the whites set but while the yolks are still really runny you can do better if you want to vegetable oil is kind of a little bit more of a classic way to do Sunnys side up eggs they turn out really clean and beautiful all right ah and I didn't crack a yolk it's going to be a good day so I'll season them with salt and pepper sorry Alex I got in your way there salt and pepper and then I'm just going to kind of cook these over medium heat until the whites are totally set and the yolks are just barely starting to set don't leave me this is going to go fast okay Alex take a look at these eggs you see how the whites are totally set there's just a tiny bit that isn't so I'm going to turn the heat down and I'm going to go back to the oven okay so you ready dookie oh these look so good oh Alex look okay so come in here and get a load of this oh cheese bacon jalapenos honestly I could just dive in right now but there's more to add guacamole so to my tatos I will add guacamole just here and there and everywhere you can also serve this on the side if you prefer I just like it to be a big pile of just sin and craziness Pico Deo sprinkle I love it uh sour cream sour cream look oh I'm so happy right now this looks Splendid okay so then look at these gorgeous eggs and you can have like a paper towel nearby and just to dab all that dab the oil off okay so watch this Alex ready oh oh slippery oh gosh pretend you didn't see that I just tap it a little bit to get the excess oil off what about right on top but how pretty is this wow and put it on the table serve some guests looks amazing serve your hungry guests that's going to be me at your house someday make this for I'm actually investing in my future by showing you guys how to make all of these it's true okay and the last egg oh oh my gosh it's gorgeous and just to send things over the edge some fresh cilantro I don't like to chop cilantro it's it should be celebrated it's natural beauty natural Leaf what do you think guys it looks amazing I think it needs more Pico yes I agree it needs more of that beautiful red breakfast tatos I don't know about you but this may be my favorite thing I'm making beef noodle Skillet if there is one recipe I know will always be a hit it's this one I've just been cooking some onion and garlic and a little bit of butter and the onions are getting nice and soft so this is a good time to add the ground beef just a pound of ground chuck and I'll add some salt and pepper and then I'm going to turn the heat up and just crumble this beef and cook it until it's totally browned this recipe actually has a funny history one time when the kids were all small I said let's go to the grocery store and you guys can pick whatever you want for me to make you for dinner and you know what they picked I'm not going to name any names they picked the box that comes with a seasoning packet and a bag of noodles you know what I'm talking about you add it to ground beef so I've been trying to make a good homemade version of the box mix ever since I think ground beef is one of the best proteins when it comes to budget friendly cooking if you have teenagers to cook for or a big family you can buy packs of ground beef and it doesn't break the bank okay that is totally browned so I'm going to add a good spoonful of tomato paste the tomato paste just adds a little bit of richness to the sauce so I'm just smushing it around on the skillet mixing it in with the beef and then remember that box product I told you about one of the cool things about it is you put the noodles in without even cooking them first so I'm putting egg noodles 12 oz into the skillet now for the liquid I'm going to add about 2 and 1/2 cups of low sodium beef stock and then I'll add a teaspoon of smoked paprika a good squeeze of grainy brown mustard trust me this is all going to make sents before too long a few dashes of Worster sauce then I'm going to add a little more pepper because the noodles and the beef definitely need it I'm going to stir it and then I want the noodles to have enough liquid to cook so I'm going to add some hot water about a cup to start and while it's cooking if it looks like it needs more I can splash in a little bit more and then stir it and make sure all those spices are worked in so I'm going to reduce the heat to low and I'll put the lid on and I'll just let it simmer for 12 minutes stirring it a couple of times along the way okay it's time for the big reveal let's see what happened in here oh it looks wonderful now you can totally serve it as it is now it's pretty much finished but I like to add just a little bit of creaminess so I'll add some sour cream and how much you add is totally up to you it just depends on how creamy you want things to get and just a splash or two of cream it's sort of a stroganof idea but more budget friendly and then I like to chop up some chives and just spring sprinkle them over the top they make it a little bit prettier and they sure add some good flavor all right chives go on it's nothing fancy but boy is it delicious you've got to make it soon I promise your whole house will love itdessert is going to be pure comfort food apple crisp in a skillet I'm going to cook some apples I've been slicing them they're Granny Smith apples and I'm going to stuff the skillet pretty full the apples are going to cook down eventually so I want to start with a really good amount I had a little butter in the pan oh butter and apples talk about comfort food right there all it needs right now is a spring of salt and I'll stir them around and let them cook for about 3 minutes the apples have been cooking away they're getting nice and juicy now they need some sweetness so a couple of tablespoons of brown sugar go in and vanilla a healthy Splash for the crisp I want the apples to have a little bit of thickness so I'm going to add a lemon juice corn starch slurry all right I'm going to turn this down and speaking of the topping that's what I'm going to whip up now it starts with 3/4 of a cup of flour half a cup of brown sugar 1/4 cup of regular sugar and just for flavor a little bit of cinnamon and Nutmeg sprinkle in a little bit of salt I'll start smushing it around all right I've got some cold butter I cut it into pieces and I'll sprinkle it over the dry mixture any crisp topping worth its salt definitely has butter in it okay this is the moment I'll sprinkle the crumb topping all over the top and I want it to get down there in the cracks and crevices oh if I had a fork I would eat these apples right out of the skillet they smell so good that is perfect I'll cover the skillet with foil I'll get this into a 350° oven it'll bake for 15 minutes with the foil on and then I'll take the boil off and let it go for another 20 to 30 minutes now in my world there is only one way to serve up this apple crisp I can just taste it right now it needs nothing more than a big scoop of vanilla ice cream to make things easy I'm actually using a loaf of frozen bread dough these come in regular Loaves and all you have to do is just thaw them out and then put them in a bowl with a little bit of olive oil cover them with plastic wrap and just let it rise it takes several hours so while the pizza itself is quick you definitely want to allow time to thaw out the dough so I'm not even rolling it I'm just stretching it acting like I'm a serious pizza maker try to spin it on your finger I'm not very good at that so I'm roughly matching the size size of a cast iron skillet because I'm going to make this pizza Bianca in a cast iron skillet okay Paige do you want to come with me to the oven yep so the secret to a cast iron Pizza is you want to preheat the cast iron skillet so I have got this oven on 500° and I've been heating the skillet for about 20 25 minutes I mean there is not much on Earth that's hotter than this so the first thing I'm going to do is take some garlic olive oil this is just olive oil that's been infused with garlic and I'm going to drizzle listen it's sizzling that is one hot pan so then I'm going to take the crust you ready yep lay it in the pan I want to get it up to the edges and then the whole point of this is to start that crust really sizzling so I'm going to put this on a towel since it's so so hot but look how good this looks already it's already sizzling I'm going to drizzle on more garlic olive oil all right now I've got two kinds of cheese low moisture mozzarella and then I'm also using aago which is amazing and if you get some little shreds of cheese up against the side of the hot pan No Worries whatsoever they'll get nice and brown when the pizza Cooks I'm actually going to put on just a few little mozzarella balls just here and there they'll sort of melt in circles different colors of white for the pizza Bianca okay so now it's going to go back into the oven and the cool thing is the oven's already on 500° and the pizza itself is going to bake at 500°. now the pizza just needs to bake for about 12 to 14 minutes smells amazing oo it's kind of of a puffy Pizza Bianca listen how good does this look wow wow wow wow wow this is sort of a deep dish type of cast iron pizza but look at this because the cast iron skillet is so well seasoned it just comes right out what a gorgeous Pizza what do you guys think so excited so pretty so I'm going to sprinkle on some shaved Parmesan cheesee so just to give it a little extra special touch I'm going to drizzle on just a little bit of truffle oil which that's my favorite truffle oil is your favorite a delicacy yes yeah you can drizzle it over french fries with Parmesan but it's pretty strong so you don't have to add very much but just a little drizzle and then a bunch of Basil how gorgeous is this pizza Bianca I say we cut this up yes wish me luck I'm going in splendiferous wow that is a 10 out of 10 oh perfect on the bottom amazing on the top melts in your mouth you can't beat that but do you like it I love it we're making layered feel it brownie Sunday and they are out of this world good so brownie mix eggs milk and butter I'll do the milk you do the butter and then I will stir this actually while I stir this you can start putting the cies cookies in the skillet so what you want to do is just lay the slices of cookie dough and then press it into a single layer okay got and I'll race you and see if you can get that done before I get the brownie mix mixed together so stew like Mauricio is not big on sweets is this an accurate statement it's true but me and Paige have been eating a lot of candy lately so Lo and is there an end to that story it's just that so now I am kind of into sweets okay well like what what kind of sweets do you like like layered Skillet brownie Sundays for instance that would probably be my first choice and then from there cake and ice cream cupcakes oh yeah cupcakes well this is seriously good this is like an incredible Skillet full of brownie goodness so we used a roll of chocolate chip cookie dough bought in the store nothing to be ashamed about the brownies are mixed together so I'm going to put those over to the side for now okay so this is a layered Skillet brownie so we are going to add a layer of chocolate sandwich cookies we like to call them you can just eat that one okay so now this is kind of fun so I'm going to squirt caramel like kind of in between the cookies do you want to do that mm just kind of fill in the blanks woo all right that should be enough okay good and then just going to plop the whole brownie mix right on top oh my gsh this is what I'm looking for and then I'll let you spread that stew so you want to get it out to the edges what do you think that looks good now the only thing about baking this stew is you have to have patience oh no it takes 45 minutes oh no at 350 you're going to make me wait but the good news is I already baked one for you so I not only did that get a look at this my gosh but I also scooped out some some ice cream because I know too good patience is not your strong suit no offense and some sprinkles I like to decorate it with chocolate sauce cherries hold on okay can't have cherries without Whi cream a stew great job high five what a BL looks amazing fall chicken Skillet so I just cooked some pieces of Panetta so that I could get some of that beautiful grease going in this Skillet so I'm going to turn the heat up just a little bit and for this chicken Skillet I am using my absolute favorite cut of chicken chicken thighs and not just any chicken thighs chicken thighs with the bone in the skin on The Works nothing better in the world so I'm going to make a seasoning mix with cumin smoked paprika I just wanted to make sure I had the right stuff and salt and pepper and stir it together and then I've got the skin side up so I'm going to start by seasoning the first side of the chicken thighs don't be alarmed if that gets a little bit Smoky you want it to be hot because I'm going to put it skin side down okay I am going to get this chicken in you know what I love about chicken thighs is that they're actually cheaper than chicken breasts and I have never understood that because they're so much more delicious all right so I'm taking the rest of the seasoning mix and sprinkling it over the second side so I am going to cook this chicken for probably 3 or 4 minutes on the first side and then I'll turn it over and do another couple of minutes on the second side so I'm going to add to the skillet red onions and garlic and then I have a mixture of Sage Rosemary and Thyme that's finally minced so I'm going to just give it a stir and let that garlic really start to cook I can just stand over this mixture forever so I've got some other veggies to add brussel sprouts raise your hand if you love them cauliflower and butternut squash which I mean when I started cooking you had to get like a chainsaw to bust into a butternut squash and prep it yourself now you can just buy prepped butternut squash in the produce section so to this mixture not that I'm complaining of course added some salt and pepper all right I'm going to cook these veggies for about 3 minutes don't go away I'll be so lonely M so the stove goes off and the chicken thighs go on and here's what happens so you put the chicken thighs on top of the veggies and this is going to go in the oven and basically the fat from the chicken and the juices just kind of trickle over the gorgeous veggies and so the flavor when this is all done is through the roof and you definitely want to make sure you get all of that juice in there from the plate so before this goes back in the oven I'm going to top the chicken with a little bit more of the chopped herbs and we're going to go to the oven I have a little surprise for you o I bet you can't guess what it is whatever could it be first of all get a look at this before it goes in the oven wow the chicken's not fully cooked so it finishes cooking on top of the veggies so this goes into a 375 Dee oven for about 25 30 minutes and this is what it looks like it looks about the same oh my gosh no but everything's done so I'm going to show you how to serve this I did a little swap just because I thought it'd be fun and I actually am going to get in there and show you like just the the beautiful veggies underneath and just they're coated in that gorgeous chicken flavor one more teeny little sprinkle of the herbs you you don't want to go overboard with them at this point cuz we have a lot in the dish balsamic glaze mhm y you're kidding yep I just think it adds kind of a little Touch of Elegance and pomegranate seeds which again you can buy these in Little Deli containers in the produce section just kind of sweet and tart little nuggets and then last but not least I would never ever let this Panetta go to waste oh yeah so here's what you do you serve the individual portions onto plates and then everybody can grab a roll and like dab in the pan sausage and pepper potato Skillet so I'm adding a bunch of onions and peppers to a skillet with a little bit of olive oil and I'm going to give them a stir so I've got green bell peppers orange bell peppers and red bell peppers and then just sliced white onion and then for the ters aren't these adorable they call them marble potatoes cuz they look like a bowl of marbles but they're just baby potatoes there's red purple and Yukon Gold I'm just going to add about half of this bowl I don't need all of them there we go and the great thing about baby potatoes is just how short of a time it takes for them to cook and that can be the only thing about using potatoes as part of like week night cooking sometimes they take a while to get done not SE baby potatoes okay look how cute I'm going to add plenty of salt and pepper because they are in fact potatoes and they require it so I'm just going to stir these around for 3 minutes to start the cooking process all right check it out Paige we're making progress everything's starting to cook so for the sausage I'm using Kil basa just a big old sausage cut it into little coins you can do a smoked sausage you can even do like a sausage that has cheese if you want any kind of sausage you prefer is just fine and then love this next ingredient a cup of beer hello sausage and beer just go together is that a cup little more little more there you go that's a cup okay and then forgot the garlic just going to add this earlier minced garlic to really drive home that beer and sausage theme I'm going to add some grainy mustard that was a good two heaping tablespoons right there and then I'll stir it into the liquid toss everything together okay looking good oh look one sad piece of the sausage is still in the bowl all right I love the look of this so far so now I'm going to put the lid on the skillet now I'm going to let this cook for about 8 minutes until the potatoes are tender all righty let's take a look Paige ready oo I love this it's just kind of a hearty pepper Centric flavorful Skillet and it's all in one pot so to kind of bring in a little healthful component I'm just adding some torn kale this is totally optional but I love it because it doesn't really fall apart like spinach but it wilts just a little bit all right so just toss and as that kale starts to wilt it'll just pop with the brightest green color I absolutely am in love with this okay I'll serve it and I will just prove to you what an awesome one one dish Wonder this is those little baby potatoes are Perfection I want to get one of each color there we go oo I love it and then sprinkle on some parsley M winter winner potato dinner so I'm adding some sliced Yukon Gold potatoes to a big Skillet I had some melted butter in there sprinkle with salt and pepper now there's nothing complicated about this potato recipe but it does kind of go in stages going to add some very thinly sliced onions and you want them to be thin because you want the onions to have plenty of opportunity not just to soften but to really really cook with the potatoes okay so now I just have to stir and start cooking the potatoes and onions I'm going to do that for about 6 to 7 minutes before I move on to the next stage okay so the onions and potatoes are starting to soften so for the next stage of cooking I'm going to add some garlic and then I'm going to add quite a bit of heavy cream because scallet potatoes is definitely a creamy recipe all right and then I just need to stir a little bit just to make sure all the potatoes and onions are all coated in the cream so now I'm going to put the lid on and let it cook for another six or seven minutes all right I'm going to turn the heat off this has been simmering away and look I'm not even going to stir it at this point because the potatoes are looking absolutely amazing they're very very tender and I don't want to create kind of a mashed mushed potato situation so this is getting ready to go into the broiler but first I'm actually going to add some strips of ham and this is totally optional you can also do cooked bacon if you want uh scalloped potatoes and ham it's a classic I mean music to Alex's ears right there and then a whole bunch of sharp cheddar cheese and by whole bunch I mean all the sharp cheddar cheese I could find in my fridge but that's what scallop potatoes are all about at least in my world they are scallop potatoes by definition don't actually have to have cheese but in my world they do all righty now let's get this in the broiler under the broiler I should say and there's really no hard and fast time I'm just going to put it in there and watch it and then I'll pull it out when the cheese is melted and bubbly I have High Hopes wow oh gosh look woo that's perfect I wanted to kind of get it past that initial melted stage and make sure that the cheese and the edges of the potatoes got a little bit of brown my gosh I don't know what to say now it's perfect just like is and the great thing about this dish is that you can pull it out 30 45 minutes before dinner and it'll still be perfect it's actually a little better if you let it sit before you serve but to serve I like to have some fun and you can wait and do this right before or just do it straight out of the oven big old pile of sour cream and a whole bunch of sliced green onion and then it's almost kind of like a baked potato scallop potato casserole whatever but how good does that look Skillet chocolate cakes I'm just sizzling some butter in a saucepan I'm actually making the icing first cuz I want to give it time to cool so to the butter I'll add 3 t spoons of cocoa and they're rounded tablespoons and then some milk and I'm going to whisk this together until it starts to gently bubble okay this chocolate mixture is good to go so now I just have to mix all of this in with a whole bunch of sifted powdered sugar so it literally just goes right in all right this icing is done everything's mixed together so I'm going to sit it over here to the side let it cool while I get the cake going I can almost make this in my sleeve it is so simple so the dry ingredients come first and that is flour and sugar equal parts and a pinch of salt and I'll stir the dry ingredients together and then I'll mix the wet ingredients in a separate picture and it's butter milk a little splash of vanilla baking soda and an egg and then I'll beet this together all right so that's the dry ingredients the wet ingredients and now I'll make the chocolate mixture for the cake lots of chocolate in this recipe so I've got another saucepan of melted butter and I'm adding two tablespoons of cocoa this is very deep rich unsweetened cocoa and I have some boiling water hanging out and then it gets poured in and I'll turn the heat up and whisk it just until it starts to boil I like to pour this mixture into the dry ingredients just to cool down the chocolate so even just a few stirs kind of gets rid of that heat a little bit so now comes the buttermilk egg mixture and I'll just kind of stir gradually as it gets worked in so now I'm going to pour it into individual iron skillets so I'll just pour an equal amount of batter in each Skillet okay these cakes are going to bake at 350° for about 10 minutes so the cakes are out of the oven they look incredible deep rich and chocy and I have the cooled icing in a Piping Bag so evenly distribute it among the cakes so with regular sheet cake pecans go in the icing itself but I like to also sprinkle them on the outside so I'm going to make breakfast tatos let me tell you something Guys these are going to change your life so basically I baked the tots according to the package directions they're nice and crisp and what I'm attempting to do but not doing a very good job is Mound them kind of in the center so they're sort of gathered up that's perfect so now I'm going to top with Monterey Jack cheese and basically you want to just cover the tots completely just like you would nachos if these were tortilla chips I have made like buffalo chicken tatos I've made like pepperoni pizza tatos I mean what's the world coming to bacon oo this is the first little hint of breakfast all over the cheese and then get a load of this you're not going to believe what I'm about to do jalapeno slices oh gosh and you want to get it on the cheese so when the cheese melts it kind of just becomes one with it oh I love pickled jalapenos mhm and watch this there's a little juice watch yes yes yeah now you're talking green onions sliced might as well get these going too and then I'm going to put these back in the oven so come on Alex I would just eat these with a fork as they are right now so I'm going to put them back into the oven while I get the eggs ready so let's go do that so I'm going to make sunny side up eggs because they look beautiful and because then you'll have some egg yolk to kind of crack all over the nachos so I've got a skillet with a little bit of vegetable oil and watch this Alex I'm just going to crack four eggs right into the oil the pan is not too too hot cuz I want to kind of cook them slowly just until the whites set but while the yolks are still really runny you can do better if you want to vegetable oil is kind of a little bit more of a classic way to do Sunnys side up eggs they turn out really clean and beautiful all right ah and I didn't crack a yolk it's going to be a good day so I'll season them with salt and pepper sorry Alex I got in your way there salt and pepper and then I'm just going to kind of cook these over medium heat until the whites are totally set and the yolks are just barely starting to set don't leave me this is going to go fast okay Alex take a look at these eggs you see how the whites are totally set there's just a tiny bit that isn't so I'm going to turn the heat down and I'm going to go back to the oven okay so you ready dookie oh these look so good oh Alex look okay so come in here and get a load of this oh cheese bacon jalapenos honestly I could just dive in right now but there's more to add guacamole so to my tatos I will add guacamole just here and there and everywhere you can also serve this on the side if you prefer I just like it to be a big pile of just sin and craziness Pico Deo sprinkle I love it uh sour cream sour cream look oh I'm so happy right now this looks Splendid okay so then look at these gorgeous eggs and you can have like a paper towel nearby and just to dab all that dab the oil off okay so watch this Alex ready oh oh slippery oh gosh pretend you didn't see that I just tap it a little bit to get the excess oil off what about right on top but how pretty is this wow and put it on the table serve some guests looks amazing serve your hungry guests that's going to be me at your house someday make this for I'm actually investing in my future by showing you guys how to make all of these it's true okay and the last egg oh oh my gosh it's gorgeous and just to send things over the edge some fresh cilantro I don't like to chop cilantro it's it should be celebrated it's natural beauty natural Leaf what do you think guys it looks amazing I think it needs more Pico yes I agree it needs more of that beautiful red breakfast tatos I don't know about you but this may be my favorite thing I'm making beef noodle Skillet if there is one recipe I know will always be a hit it's this one I've just been cooking some onion and garlic and a little bit of butter and the onions are getting nice and soft so this is a good time to add the ground beef just a pound of ground chuck and I'll add some salt and pepper and then I'm going to turn the heat up and just crumble this beef and cook it until it's totally browned this recipe actually has a funny history one time when the kids were all small I said let's go to the grocery store and you guys can pick whatever you want for me to make you for dinner and you know what they picked I'm not going to name any names they picked the box that comes with a seasoning packet and a bag of noodles you know what I'm talking about you add it to ground beef so I've been trying to make a good homemade version of the box mix ever since I think ground beef is one of the best proteins when it comes to budget friendly cooking if you have teenagers to cook for or a big family you can buy packs of ground beef and it doesn't break the bank okay that is totally browned so I'm going to add a good spoonful of tomato paste the tomato paste just adds a little bit of richness to the sauce so I'm just smushing it around on the skillet mixing it in with the beef and then remember that box product I told you about one of the cool things about it is you put the noodles in without even cooking them first so I'm putting egg noodles 12 oz into the skillet now for the liquid I'm going to add about 2 and 1/2 cups of low sodium beef stock and then I'll add a teaspoon of smoked paprika a good squeeze of grainy brown mustard trust me this is all going to make sents before too long a few dashes of Worster sauce then I'm going to add a little more pepper because the noodles and the beef definitely need it I'm going to stir it and then I want the noodles to have enough liquid to cook so I'm going to add some hot water about a cup to start and while it's cooking if it looks like it needs more I can splash in a little bit more and then stir it and make sure all those spices are worked in so I'm going to reduce the heat to low and I'll put the lid on and I'll just let it simmer for 12 minutes stirring it a couple of times along the way okay it's time for the big reveal let's see what happened in here oh it looks wonderful now you can totally serve it as it is now it's pretty much finished but I like to add just a little bit of creaminess so I'll add some sour cream and how much you add is totally up to you it just depends on how creamy you want things to get and just a splash or two of cream it's sort of a stroganof idea but more budget friendly and then I like to chop up some chives and just spring sprinkle them over the top they make it a little bit prettier and they sure add some good flavor all right chives go on it's nothing fancy but boy is it delicious you've got to make it soon I promise your whole house will love it\n"