**The Ultimate Chicken Recipe: A Masterclass in Flavor and Technique**

As I begin to cook this dish, I can already anticipate the delicious flavors that will come together to create a truly exceptional chicken recipe. The key to success lies in the combination of high heat, careful technique, and a dash of creativity. Let's start with the basics - a whole chicken is the foundation of this recipe. I'm using a 3-4 pound bird, seasoned with salt, pepper, and a pinch of paprika.

To begin cooking the chicken, I preheat my oven to 450°F (230°C), which will provide a nice sear on the outside while cooking the inside evenly. Next, I place the chicken in a hot skillet coated with butter and sautéed onions, garlic, and lemon until browned. The result is a golden-brown crust that's sure to impress. Now, it's time to add some wine - about half a cup will do the trick - making sure not to pour it directly on top of the chicken, but rather around it to create a rich sauce.

After 15 minutes in the oven, I remove the skillet from the heat and let it rest for 15 minutes. This allows the juices to redistribute, creating a tender and juicy texture that's simply divine. To finish, I squeeze a bit of lemon juice over the chicken, which will add a burst of citrus flavor to the dish.

The final touches are applied with a sprinkle of chopped herbs and a generous dollop of sour cream - because, as I always say, a little extra creaminess never hurts! The result is a truly exceptional chicken recipe that's sure to become a staple in your kitchen. Whether you're cooking for one or a crowd, this dish is sure to impress.

**Beef Noodle Skillet: A Budget-Friendly Twist on a Classic**

As I continue my culinary journey, I'm excited to share with you a budget-friendly twist on a classic recipe - the beef noodle skillet. This dish has a fascinating history, and its humble beginnings are a testament to the power of creativity in the kitchen.

When my kids were young, they insisted on picking out their own ingredients for dinner, and one of their choices was a seasoning packet from a popular boxed mix. I decided then and there that it was time to create my own homemade version, using ground beef as the foundation. And so, the beef noodle skillet was born.

One of the keys to success in this recipe is the use of ground beef - an affordable and versatile protein that's perfect for busy families or teenagers looking to take control of their cooking skills. To brown the beef, I cook it in a skillet over medium-high heat, breaking it up with a spoon as it cooks until it reaches a nice crust.

Next, I add a teaspoon of tomato paste, which adds depth and richness to the sauce. The box product may have started this recipe, but trust me - my version is far superior! A good dose of smoked paprika, grainy brown mustard, and Worster's sauce gives the dish a unique flavor profile that's sure to delight.

With the ingredients mixed together, I add 2 1/2 cups of low-sodium beef stock, which provides a rich and savory base for the dish. To thicken the sauce, I'll add about a cup of hot water - stirring occasionally until the noodles are cooked to perfection. And then... it's time to wait.

As the skillet simmers on low heat, the flavors meld together, creating a truly satisfying meal that's sure to please even the pickiest eaters. The addition of sour cream adds a creamy touch, while chopped chives provide a pop of color and freshness. This beef noodle skillet recipe is a must-try for anyone looking to create delicious meals on a budget.

**From Skillet to Plate: A Journey of Flavor and Creativity**

As I sit down to enjoy my finished dishes, I'm reminded that the true magic happens when ingredients come together in harmony. From the chicken's golden-brown crust to the beef noodle skillet's satisfying sauce, every element has been carefully considered to create a truly exceptional culinary experience.

In the kitchen, creativity knows no bounds - it's all about experimenting, taking risks, and trusting your instincts. And that's exactly what I did when I decided to tackle this chicken recipe. With each step of the process, I knew I was getting closer to creating something truly special.

The result is a dish that's both familiar and innovative, with flavors that dance on the palate and textures that delight the senses. Whether you're a seasoned chef or a kitchen newbie, these recipes offer inspiration and guidance every step of the way.

So go ahead - take a deep breath, get cooking, and watch as your taste buds come alive! With these recipes, you'll be well on your way to becoming a culinary mastermind in no time. Bon appétit!

"WEBVTTKind: captionsLanguage: enmy chicken and veggie Skillet and I'm using some chicken thighs some root veggies I had in the fridge I got some rainbow carrots I got parsnips I'm using beets and onions I am slicing my vegetables into bite-sized pieces and I've also peeled all of my veggies as well the next thing I'm going to slice is a red onion and a red onion add um more onion flavor so a big punch of onion flavor which I really like I'm going to add some olive oil to my bowl and I'm going to season my root vegetables with my house seasoning that's some salt pepper onion powder garlic powder and a little bit paprika goes well with anything give it a toss so I have four chicken thighs here I'm going to hit it with a little olive oil so I've just added some Dijon mustard to the skin of my chicken thighs not only is it going to help kind of like tenderize the chicken and give it a little Tangy flavor but it's also going to help the seasoning stick right on top of that spread that Dijon mustard on both sides and now I'm just going to add my house seasoning I'm going to grab my root vegetables my chicken I'm going to add a little oil to my hot Skillet I'm just going to sear both sides of my chicken skinside down first and then the chicken is going to cook through in the oven so I've had this skillet for very long time so it's well seasoned all right so now it's time to flip my chicken thighs and let the bside sear H look at that that nice pretty golden brown color the cast iron just kind of absorbs flavor especially when you're like frying something oh my gosh all the oils and the seasonings and all of the brown bits that kind of get stck in it that's why you never never should use soap in your cast iron skillet especially when cleaning and if you want to clean your Skillet make sure you do it right after cooking and use hot water with a stiff brush then use a towel to dry never let your cast iron sit in water sit in soap just ruin it want to remove the chicken now and then add in my veggies all right now I'm going to add my root veggies so I like to sauté my veggies in the same Skillet right before I put in in the other because it kind of helps the cooking process once you get a nice sear on it cook it down just a little bit it'll cook faster in the oven now I'm going to add my chicken back to my Skillet kind of nestle it in there and now I have some fresh herbs that I like to add in there as well going to add some thyme a little Rosemary Teragon it smells like heaven in here right now all right so I'm going to roast this at 400° um until like the chicken to the juices and the chicken run clear and the internal temperature reaches about 165 while that roasts in the oven I am going to make a garlic butter sauce to pour on top I'm going to add about 6 tablespoons of unsalted butter want to squeeze the juice of half of this lemon so about 1 tbspoon now I'm going to add some minced garlic a little salt a little black pepper some dry Cherry now if you're making this for kids and you don't necessarily want them to have any alcohol that's fine even though most of it will cook out but if you want to make this for your children you can by all means skip the Sherry I'm going to roughly chop some fresh parsley mhm all right so my butter sauce is done and so is my chicken come on y'all come come on look at that that is good cooking right there and it's just gorgeous oh yeah get all that garlic in there I'm smelling all of those fresh herbs and then all that garlic does is just kind of mix in with some of those natural juices and creates a sauce for the chicken man that chicken is nice and juicy and super flavorful with that house seasoning and then that that garlic lemon butter just creates the sauce that goes so well on the chicken and don't me get me started on these root veggies beets are so sweet and the pars it oh my gosh and I'm getting like a mouthful of garlic which I really enjoy cuz I love garlic this is such a solid dish to make when the last of the kids finally left the house and lad and I became empty nesters I had to get used to quite a few things I had to get used to less laundry fewer groceries less chaos it was very very quiet there at the start another thing I've had to get used to is just cooking for two people it's been a little bit of a bumpy ride but I finally have a nice bunch of re piece for two that I want to share with you I'm going to start with apple cider pork chops these are so delicious perfect for any week night really packed with flavor and gorgeous color too so I just have four very thin breakfast chops and I'm making a super simple breading all I added to the dish was a little bit of flour and some barbecue rub seasoning and it's just amazing how little flour it takes for this recipe I have a skillet with just a little bit of oil and butter and I'm going to dredge these pork chops one by one and I'll just put them straight into the skillet it's on about medium heat and this is just a nice light breading it gives you a little bit of breading but it doesn't just weigh it down like a really heavy chicken fried steak type breading and these pork chops are so so thin that they're going to cook really quickly which is nice gone are the days when I would have to make you know say 18 24 pork chops a night when Bryce Jamar and Todd were all home in High School playing football it was like I couldn't make enough pork chops and now I know that lad and I both can eat two each at the most if we're lucky we may even have a little bit left over for lunch the next day this emptiness life is hilarious okay the pork chops are in the skillet so I just need to let them cook for about 2 minutes per side since they're so thin and then I'll take them out of the pan the pork chops cook really fast 2 minutes is all it takes then I'll flip them over give them the same time on the other side and take them out onto a pan now this is a one pan meal so I'm going to add some potatoes to the mix and I have these teeny tiny tiny baby potatoes and I cut them in half so they would cook even faster and I'm just pouring them into the skillet without cleaning it cuz there's so much flavor in that Skillet with the pork chops and that barbecue seasoning and then I'll sprinkle over some sliced red onion you can do regular yellow onion if that's what you have I think Red Onion is particularly pretty and I also have some sliced garlic cloves so I'll sprinkle those over and plenty of Rosemary okay now it's a little tough but I need to let the potatoes cook without stirring them I'm just going to let that go for a couple of minutes okay the potatoes are sizzling away so I am going to go ahead and start stirring and then the onions will have a chance to cook oh my gosh now even though this is a meal for two I used a pretty big pan because I wanted there to be enough of that surface area so I could sprinkle all the potatoes in all right so I'm going to move on with some liquid these are apple cider pork chops so the apple cider goes in first and the natural sugars in the apple cider are going to start to kind of cook and caramelize oh my gosh that smells so so good and just a little little bit of chicken stock to give it a little more liquid if you wanted to you could add some white wine or even something like a little head of whiskey bourbon any kind of booze would be really really good in this all right and then I have some balsamic glaze and I'll just squeeze in good tablespoon or two and that just kind of adds that deep rich balsamic tanginess and the sweetness from the glaze also help helps a lot too you know this Skillet was so so hot and it's big enough that the sauce is already really starting to reduce if you need to give it a couple of minutes to thicken and reduce a little bit just go right ahead everything will still be delicious all right that has reduced by about half so I'm going to make this even more scrumptious by adding a little bit of heavy cream I'll just pour it Here There and Everywhere the cream is optional if if you want the dish to be less creamy just leave it out I love dishes like this just one pan meals where you can decide which direction to take it the basic recipe is delicious no matter what direction you go okay now one last thing a little hit of green I've got some spinach leaves and at this point the sauce is pretty much cooking you just want to stir it around long enough for the spinach to Wilt about halfway I like to serve it when the spinach is still kind of just halfway wilted and that way it's not totally totally mushy okay oo this looks so pretty I love this dish so much flavor going on I think I'm going to sprinkle in a little bit of pepper just for fun now truth be told On Any Given night lad would be more than happy if I just made a cheeseburger or a steak but I would lose interest quick if I did make a steak or a burger every single night so I love dishes like this that they kind of cross the protein off the list lad loves pork chops but it also satisfies my need for flavor and texture and color all right looks fantastic so I'm going to turn the heat off and get the pork chops and just going to Nestle them in or you can put them straight on the plates and Spoon the sauce over and alongside you can sort of push the ingredients all around the chops but how pretty is this you can even take a little balsamic just decorate it a little bit all right and finally a Sprinkle of parsley I love this dish it's beautiful it's elegant it's just enough for lad and me I'm making some thick juicy pork chops and I'm going to brighten things up with an Herby salsa verde that I'll drizzle all over they're super easy I just start with a spice rub and then sear them and finish them in the oven so they stay really moist to start I'm covering these with my spice blend which is sweet and Smoky it just has salt and pepper and then sugar and paprika let me give them a flip so I can sprinkle them on the other side I've got some 1in thick bone in pork chops the bone keeps them moist and flavorful now I'll get some oil into my pan I've got a big cast iron pan they'll fit all of these it's heating over medium high and I love using cast iron to Seer my pork chops because it can take the Heat and then it'll also go right into the oven oh yeah that is exactly the sound I want to hear that means my pan is hot enough my oil is hot enough and that crust is going to start to develop oh and I'm smelling that paprika already I'm ready to flip my meat oh that is a good crust I'll let these sear for another minute and then finish these in the oven at 425° for about 10 minutes I want the internal temperature to be between 140 and 145° I'm so excited for that first bite of meat oh yeah look at that juicy meat I'm going to transfer these now to a rack I don't want them to get soggy on the bottom I want them to stay crisp I'll let them rest for a few minutes and in the meantime I'm going to make my salsa ver day I start with loads of fresh parsley a few scallions for some sweet onion lemon zest and juice to brighten it up it's going to be really good a clove of garlic a plop of Zippy Deon a couple of tablespoons of papers are great in salsa ver because they add those Briny notes some heat with a sprinkling of cayenne and I'll season with salt and pepper and I'll pulse it until it has kind of a pasty texture it smells so fresh and with the motor on I'm going to drizzle in my olive oil to bring everything together oh yeah this is exactly the consistency that I'm looking for it's kind of like a pesto I'm ready to Plate everything up I'll pour My Salsa ver into my serving Bowl I'll slice up my chops cutting off the bone and against the grain that bone really kept this meat juicy okay these are ready for a drizzle with the salsa ver oh that really livens things up we're making layered Skillet 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 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 is there an end to that story okay it's just 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 cakes 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 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 just kind of fill in the blanks all right that should be enough okay good and then just going to plop the whole Brown mix right on top oh my gosh 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 look at this my gosh but I also scooped out 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 do great job high five what a BL looks amazing it's Passover and I'm whipping up my giant Skillet lck key which is a huge crispy potato pancake top with smoked salmon and all of its tasty friends to get going on my latkey mixture I'm going to shred up two rusted potatoes and then I'll also add half of a yellow onion I'm ready to shred these up I'm going to shred them right in my food processor the whole process is so easy that way okay done easiest shredding ever let me get my bowl so always when making lot Keys it's important to draw as much moisture out of the potatoes as possible and that'll ensure an extra crispy lock key so it's something that can't be rushed I've got a strainer sitting in my bulb and I've lined the strainer with a clean kitchen towel or you can also use a cheesecloth and I'll pour this mixture right in and then I'll add a few good pinches of salt which will help draw the moisture out of the potatoes all right this is looking good I'll set this aside to drain while I put together the rest of my ly mixture I've got a lemon some mozah meal and a couple of eggs I'll crack these right in I'll add half a cup of matam Meal which will help find the lat key and matal is just ground up matah the smell of Passover and the smell of spring the zest in Juice of half a lemon zest before you juice it's really hard to zest a juice lemon I'll season with salt and pepper and then I'll chop up some fresh D it goes beautifully with the salmon that's going to go on top I'll toss this in I'll mix this around okay this is looking good I'm going to check on my potatoes oh yeah a lot of liquid has come out of them I'm going to give them a squeeze to make sure every last bit of moisture has been exiled I want this to be extra crispy it's a good I'm out I think that's all I have the strength for I'll toss these right in I'll mix this all together I'm going to stick this in the fridge for about 30 minutes so that everything can melt and then that's going to help it hold its shape once I fry it up my mixture is set and I'm ready to fry I'll heat up my skillet and I'm going to add 1/4 cup of oil I'm going to add the mixture right to the center carefully because I don't want the oil to Splatter oh that's a good Sizzle and I'll press it out evenly all the way to the edge of the skillet all right this is patted out I'll let it Sizzle for 5 minutes on the stove and then stick it in the oven at 350° for 10 minutes and then it'll be ready to flip my locky is out of the oven the edges are golden so I know it's time to flip now I find it's easiest to invert it onto a plate and then slide it back in it just ensures that it won't break this is hot so I'm going to be really careful there I go look how pretty that is I've got to get it golden on the other side now so I'll gently slide it back into the skillet I'll let this finish up it's cooking in the oven for another 10 minutes while I gather my toppings I'm going to check on my ly oh this looks great and crispy and now I'm going to make it look even better with all these colorful toppings I'll start with a few dollops of Crum fresh for a nice cooling creaminess some folds of smoked salmon sliced medium boiled eggs a few shakes of hot sauce sliced scallions and Dill for pops of green and then I'll finish with flaky salt and pepper okay this is gorgeous I'm going to sneak a taste oh I can hear how crispy that is today I'm making one of my all-time favorite cuts of beef I'm talking about the king of all steaks the Porter House mhm look at that big hung of beef First Step you want to Salt the heck out of this got a cast iron skillet back here on high heat you want to get it smoking smoking hot okay then put some canola oil in the pan now let's put this bad boy in the skillet 3 minutes going on the the clock do not move the steak you want a great sear on the steak Gus it's a good thing I have you here to entertain me while I wait on this steak can you look cuute or something turn your little head oh that's here we go three two one steak done I'm going to take it out of the pan see that perfect Sear now I'm going to do something that is so counterintuitive I'm going to take this steak and I'm going to cut it right off the bin so this is a method that old school New York steakhouses use now we're going to put Humpty Dumpty back together again hot Skillets coming back now it's going to get even better than that I'm covering it in butter now this goes under the broiler for medium rare it's going in for 4 to 5 minutes if you like it medium 7 to 8 minutes here we go I got to have a wedge instead of slicing these into traditional wedges I slic them into discs blue cheese dressing that's the classic and I'm going to season my lettuce before I dress it It's always important to season every step of the way sticks timeo look at that oh amazing tell you the best part is this bone I like to put that under the broiler and then have a little bit of private time eating it alone Gus I think that this bone weighs almost as much as you I love you but I'm keeping it all for myself let's get a baked potato going look at this spread I've got going here there's my Porter House steak Iceberg wedge or Iceberg disc I should say and my baked potato bar oh yeah look at that just a little extra butter pure perfection I know this Porter House is supposed to serve too but no one's looking oh okay A little teeny tiny bite I got my elastic wa band on I'm thinking some meat sweats are about to happen ball chicken Skillet so I just cooked some pieces of Panetta so that I could get some of that beautiful grease going in the 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 pepra 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 CU 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 the second side so I am going to cook this chicken for probably 3 or four 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 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 ooh 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 veggie so this goes into a 375 degree 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 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 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 contain 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 petta 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 I am making my cheese steak Skillet Pizza I'm in all right sket pza all right so you're going to help me out I've got an iron Skillet here and I want you to put a little oil in that and then stretch out the pizza dough you can buy your pizza dough uh go right to the pizza place you like and asab by the dough you can get it in the freezer department just let it thaw and rest at room temperature and I'm going to get us started with our peppers and onion don't forget that pop too but pizza dough too I I I think that that's great yeah pizza dough has gotten so much better the premum right it's great all right so I'm going to get my Peppers going on there too it's so hot that's a grill really nice and hot and I'm going to get my steak going on it so I'm using the package you can get this in the butcher Department of the thinly sliced steak or if you want to be fancy like if you're jezy you could pick up a really nice ribeye steak and hand it to the Butcher and say shave this for me that's right I'm I'm fancy sometimes too yeah I think it's made with a ribeye isn't it traditionally traditionally I think that ribeye might be in quotes at some the more fast food joints you know for your uh you know is expensive cut but it's definitely sh you don't have you don't have to and thin and these packages usually come in one pound we're only going to use a half a pound you can um because we're just putting it on the pizza there won't be enough space for it but you can easily go ahead and cook up the whole thing at the same time if you want so that you know you can use it later for a sandwich it's so fast it's almost done it goes so fast yeah look at that and I'm also going to add a little garlic to my peppers and onion it's like a campfire cookout right here M I used to spend Thanksgiving eating cheese steaks in Philadelphia really I remember you doing that I would take the train down i' get my cheese steak go back to the hotel and watch their Thanksgiving Day Parade down there I got tell F Atlantic City has some good cheese steaks too I love Ste now when I was a kid my mom and I when we'd go shopping at the mall there was a cheese steak place at the mall and I always wanted to get a cheese steak sandwich that was my big treat so and I love pizza so I thought why not why not combine the two all right so season it up salt and pepper it needs it too it needs yeah you got to be generous there and the great thing is is that you don't have to cook this completely cuz it is going to cook again in the oven so I figured I'd try to go in here like they would do at the mall remember all right so this is looking good Jeff how's that going good you know sometimes a great tip for home too if you're pizza dough is like you know pulling back in just let it be for a minute it needs to relax a little more rather than tearing it open and creating those little holes and Pockets but so whatever you're in you know and and remember whenever you're doing a cast iron skillet pizza too much oil it's going to totally shrink up even quicker because it's slick under there so you maybe want to put the oil in after you stretch it out this is perfect it's go great and it's going to get nice and crispy on the bottom of this MH it's like it fries up and oil all right so I'm going to top it with our peppers and onions W yum this is going to be a new thing yeah it's a thing right it's a thing it's a thing and if you feel like that it's getting you know more peppers and onions that you want just save it cuz you got all that extra leftover beef make it like a little taco action all right now I'm going to chop it with the beef get all that on there so this pizza loving this yeah it's a sauceless pizza you could serve it with a dipping sauce if you like liked um you know you could put some melted cheese as a dipping it'd be great with a ranch dipping or a mariner dipping or just at the end after you pull it out of the oven just drizzle that cheese sauce that orange cheese sauce all over right from the jar all right I'm going with mozzarella cheese and provolone cheese I love the provolone provolone has that smell you have to yep now if you want to do this on only dirty one dish you can cook your steak and your peppers in the iron skillet and then wipe it out and do it okay so this is heavy you're going to go into the oven 450° for 15 to 20 minutes and I've got one in here I didn't see it I didn't already done here we go oh the smell of C green bell peppers yeah it's oh there we go wow looking good right yummy okay so let's let's get it out of here oh this is going to be trouble for me I know hey see how nice and crispy it is oh right out of there that is perfect Pizza nista yep and let's get right in here this is going to be a thicker Crust Pizza which I like because it makes me think more of a cheesecake having that nice bread action going on I bet when you were uh taking your pizza class in Italy they had no idea you were going to mash it up and make a I don't think anybody in Italy's having any cheese steak Pizza I don't think so here we go oh that is beautiful uhhuh and then I like to serve it with either pickled banana peppers or pickled cherry peppers yay in there Jeff you want to get in hereo I'm going to go in here look at this can I have any pepper yeah put some pepper on it don't burn your mouth chezy we don't want to hurt that IR Iron Chef palette cheesy don't burn yourself o that's good 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 CU 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 so 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 fbasa just a big old sausage cut it into little coins you can do a smoked sausage you could even do like a sausage that has cheese if you want M any kind of sausage you prefer is just fine and then love this next ingredient a cup of beer hello sausage and beer they just go together is that a cup little more little more there you go that's cup okay and then forgot the garlic just going to add this early 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 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 8es 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 dish Wonder this is those little baby potatoes are Perfection I want to get one of each color there we go ooh I love it and then sprinkle on some parsley M winner winner potato dinner we're doing a creole cheesy breakfast skillet with Uli sausage we got some shrimp you know add little low country flare in there eggs and put some cheese on top melted then we're going to put this Creo sauce that my mom is making on top so I got some mayonnaise in there I need you to add some waser Sayer some brown sauce some sauce got some hot sauce got some sweet paprika got more of that Creole seasoning M got a little garlic got some chives I cut up some dill pickles in there we got some Creole mustard just mix it up together mix them up I am just roughly chopping a half of a red bell pepper and a green bell pepper oh that's good let me let I me the judge I think I might put a little more of that in it little Creole mustard let me think make you want dance what I always say when I'm cooking have that music on make you put your foot in it all right well that's good while I go over here and get the veggies sauteed I need you to crack six eggs and add that milk to it and whisk it up okay okay all right so I have a cast IR Skillet here that's really hot it's going to add some butter and this is a well seasoned cast iron skillet I mean so if I were to put anything in there it wouldn't stick anyway but just like to add a little bit of fat to it add my onion and peppers I'm just going to let this cook down till it gets slightly soften I am going to grab some of this salt from you and help release some of this moisture in the veggies so while this sauté is down I'm going to get started on my house seasoning equal parts sweet paprika some garlic powder teaspoon of onion powder a little black pepper about a pinch of salt about a teaspoon of salt yeah okay let me check on my veggies okay you know what because I had to cook the uy sausage I'm going to add that in there right now too we use sausage a lot in our recipes in the gulla Community we use a smoke sausage which is pretty much similar just andul sausage is a little bit more spicy can you do me a favor can you put some of that house seasoning on the shrimp sure you want that flavor in every bite so when you bite into the sausage it's like a burst of flavor when you bite into the shrimp it's going to be a burst of flavor and I'm just cooking this until the sausage gets a little brown okay so that looks great uhuh let's add the shrimp now when I say it smells so good I can't wait is it saying something to you it's like oh eat me these are mediumsized shrimp so it's going to take about 3 to 4 minutes until it turns opaque adding in my clove of garlic the shrimp look just about done pour the eggs in okay going turn the heat down the thing about eggs you don't have to cook them on high heat just fold it in you want more of big fluffy clouds than overly scrambled eggs that's one thing I can't stand a overly scrambled egg let's turn the heat off take the cheese what kind of cheese is that white cheddar all right so I have my oven set to broil just going to pop this in here for a few seconds until the cheese melts yeah I see the cheese melting mhm ooh my look at that how pretty is that mhm drizzle it with a little bit of this Creo sauce H put some of the green onion on top okay how pretty is that mhm Skillet roasted chicken and potatoes is the perfect comforting week night dinner so what I did was I marinated chicken thighs in buttermilk and what that does is really tenderize it for like 8 to 12 hours not more than that otherwise it gets too tender I'm just going to take these chicken thighs and put it in a skillet a little oil in the bottom and just let the marinade drain off these are bone in skin on chicken thighs okay this is the last one right in there you want space between them so they roast really evenly so I'm going to start with 2 tspoons of mustard and just a splash of white wine I'm using CH but whatever you have in the fridge just mix them together this really has great layers of flavor cuz the mustard and wine and then I'm going to add Thyme and you can just see when it all bakes together it's just fabulous so this dish has chicken and potatoes together I'm going to cook the chicken first and then put the potatoes in so you have a whole dinner and this is just one Skillet no side dishes when I started trying to make things in one dish instead of having lots of dishes as usual I thought this was just fantastic because it might have take a few minutes to make dinner but cleanup was like such an easy thing to do okay then I'm going to sprinkle it with fresh thyme leaves next is a little sprinkle of paprika just gives a little smoky flavor to it and then salt and pepper pepper nice thing about this dish is everybody loves it chicken and potatoes what's not to like okay into the oven 350° for 30 minutes so the first part of the chicken is done oh this looks delicious just as it is but I'm going to make it even better smells fabulous see how the chicken and the paprika and the thyme I'll make it have so much flavor so I'm just going to take the chicken out I'll show you what I'm doing this is the key to one pot cooking it has several stick stages so I've got two large Yukon Gold potatoes and they're actually unpeeled which is even better I'm just going to put them right into the chicken juices and the flavors the mustard and wine everything that's in the bottom of this pan just slice them about a quar of half inch thick and then I'm going to flavor them can of potatoes with that garlic so I've got a tablespoon of garlic just goes on top of that salt and pepper this is just a great week night meal it's so easy to do you do the first stage have yourself a glass of wine do the second stage and dinner's ready I'm just going to toss the potatoes in the juices so they really get into the flavor the potatoes all those chicken juices and mustard and wine sounds good doesn't it okay now I'm just going to put the chicken right back on and then it goes back in the oven finishes cooking so you've got everything together in one dish you don't even need a side dish just want to get all the juices okay I'm going to get this back into the oven I'm going to tell you what happens next I'll put the skillet into a 350° oven for 30 minutes when the time's up I'll take it out raise the oven temperature to 42 25 transfer the chicken to a plate and cover it Loosely with foil while it rests I'll put the potatoes back into the oven for 15 minutes to get them Brown and crispy then it's back to the oven to remove the potatoes yum and I'll put the chicken back on top of the potatoes ready for serving and that's it I mean the chicken is moist and tender and then the potatoes have that garlic and all the chicken juices it's fantastic I'm just going to add a little bit of parsley just cuz I can't stand not having as much flavor as possible and a little bit of chive had some in the garden so when somebody asked you that age-old question what's for dinner here's the answer Skillet roasted chicken and potatoes it's just delicious galloped potatoes 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 six to seven 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 scallop 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 6 or S 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 t 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 ooo 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 it 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 onions and then it's almost kind of like a baked potato scallop potato casserole whatever but how good does that look so I have olive oil in a 10in skillet and I'm add adding garlic and chopped camata olives some Capers and this is a very weird ingredient a tablespoon of who wants to guess what this is tomato paste anchovy paste if you can't find anchovie paste though you can just buy a tin of anchovies and chop up four that's basically what I just added cherry tomatoes or grape tomatoes cut in half and then crushed red pepper flakes for the win yes Mauricio was so excited pasta Pesca is truly one of my favorite Italian pasta dishes it's just so flavorful so easy it's basically like a pantry meal so I'm going to cook this mixture for just a couple of minutes so for the liquid I'm going to add about a half a cup of white wine it only takes to Splash and then about a cup and a half of low sodium broth nothing fancy okay so now to the liquid you add the tortillini so this is just regular cheese tortillini and I'm adding it right into the pan with the broth and the wine and break it up a little bit now I just have to stir this and cook for exactly 5 minutes this is going to be so good W talk about a steam facial look at this on hly look that sauce has basically cooked down the pasta has absorbed it everything is just basically one with one another so I'm going to turn the heat way down and I'm going to grab some spinach I love this because it just makes everything look prettier and I'm just going to stir it around for 1 minute until the spinach wilts look at that isn't that yummy and rustic and just beautiful now we just need to add some shredded parmesan and that is a one Skillet pasta that I am totally excited about it's Friday night and most Friday nights involve Jeffree coming home and a roast chicken dinner but I think tonight I'm going to shake it up a little bit I'm going to do a skillet roasted lemon chicken which is kind of like roasted chicken but better so first thing I'm going to do is make a a marinade kind of a rub for the chicken it's going to give it a lot of flavor I need 2 teaspoons of fresh thyme leaves 1 teaspoon of B fennel seeds tablespoon of salt seems like a lot but it's a whole chicken teaspoon of pepper I'm just going to grind it all up together this is a mini food processor it's really useful comes in all different sizes okay that's perfect so I'm just going to take a third of AUP cup of olive oil and I'm going to mix the herbs right into it just going to put all the spices right in and the salt and pepper all the flavors just whisk it right in okay that's the herbed oil next I need a lemon so one whole lemon I usually cut off the ends just for pance sake cut in half and then just do thick slices one of the things that's unique about this chicken is that I cooked the whole lemon in with the chicken and the lemon is edible even the peel because it Cooks in the chicken juices and it's so delicious I'll show you how it works okay that's the lemon ready for the skillet it's really heavy but it really does a great job so the first thing I'm want to do is put the lemon in just kind of in one layer the whole lemon I know it sounds wild but it really works and next I have one yellow onion just going to put it right on top this is like the easiest chicken dish on the planet and then I have two cloves of garlic that I thinly sliced just put them right on top okay next the chicken so what I have is a butterfly pole chicken I asked the butcher to take the back out and what he did was flatten it like this so I'm going to start with the skin side down and I've got my urban oil mixture I'm just going to brush half the urban oil mixture on the bottom of the chicken on the underside of it just brush it right on it's really easy it's got so much flavor in the fennel and Thyme salt and pepper it all gets into the chicken and then I'm going to turn it over grab a bites little legs turn it over like that and then what I do is I take a paper towel and dry the top cuz I want the skin to Brown and that'll help it brown and the oil and the herbs will do the same thing so I'm just going to pour the rest of this on top brush it make sure sure it's completely covered how good does this look already I mean it's such a good chicken because cooks really high temperature it's really fast and then the lemon and the onions and the garlic and the juices from the chicken make the most delicious sauce so good together like a meal all in one okay into the oven 450° for 30 minutes W that's a really hot oven then I'm going to put a little wine in cook it for another 15 minutes and it's going to be perfect okay I think the chickens cook for half an hour and now I just need to put some wine in about a half a cup and make sure I put it around the chicken not over it cuz I really want the skin to Brown it'll stop it from browning perfect okay back into the oven for 15 minutes and then I'm going to squeeze a lemon on it give it lots of flavor and then let the whole thing rest for 15 minutes it's going to be fantastic oh this smells amazing wow so good okay the last thing I want to do is put some lemon on it when the chicken's hot it just really absorbs the lemon flavor and then I'm just going to let it rest for about 15 minutes just going to cover it with Al of foil Loosely just keep it warm very hot be careful just going to cut it up I just do in but you can do it any way you like it's easy to cut because the backbone came out the butcher took it out okay right back in the sauce and then I actually serve it right in the pan okay that's done 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 pick 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 teenage 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 sense before too long a few dashes of Worster sugar 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 stroganoff idea but more budget friendly and then I like to chop up some chives and just 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\n"