- 2 days ago
Category
đ„
Short filmTranscript
00:00Here's what's happening on the ranch. I'm putting a whole fresh spin on four awesome 16 minute meals. There's a surprising queso steak salad that's outrageously good, then fun, easy barbecue meatball subs, new kids on the 16 minute block, and speedy shrimp scampi pizzas in a mashup of two absolute favorites.
00:27Finally, there's quick and easy creamy garlic chicken made in no time. Get ready for the new generation of 16 minute meals.
00:38Well, it has been a while since I've shared 16 minute recipe ideas with you. I think Grover Cleveland might have been president at the time. Anyway, it's been a while.
00:49Well, if you are a fan of super fast dinner ideas, you are going to love the recipes I'm sharing with you today. The first one is quintessential deliciousness queso steak salad.
01:02Yes, it is one of my classic salads where lettuce is pretty much obligatory. I just cooked two really thin ribeye steaks and they are going to feature prominently in the salad.
01:15While they rest on the board, I'm going to get started on the queso, which is just classic a can of diced tomatoes and green chilies.
01:24And then once that starts to heat up, I've got my good old best friend cubed processed cheese.
01:34All righty, I'm going to stir this around and you'll notice that I put the queso ingredients in the skillet that I cooked the steak in, so it's going to be infused with all that steak deliciousness.
01:46And I'm turning the skillet to low, that way the cheese will just slowly melt in with the tomatoes and green chilies.
01:54And then by the time this is all melted and bubbly, everything else will be ready and I can drizzle this over the top.
02:01Okay, I'm going to let this keep melting and I'll start working on the rest of the salad.
02:07I've got everything pretty much ready to throw together and I'm going to start with the dressing.
02:12I have the juice of a lime in this mason jar and I'll add some olive oil.
02:18And then I'll add a little bit of sweetness by adding a little bit of agave, but you could also use honey if you have that handy.
02:27I'm going to add some salt and pepper and good amount of chopped cilantro.
02:34Such a classic flavorful dressing, always fresh and zippy. I absolutely love it.
02:41This is why I like making salad dressings in mason jars. I don't have to get a whisk and emulsify it.
02:49I just use my arm, get a little exercise, do some reps on the other side.
02:55Okay, that's the dressing. It looks amazing.
02:58Now I'll go ahead and dress the greens and these are just mixed greens from a box, really simple, just ready to use.
03:06And I'll drizzle over not all of the dressing but probably three quarters and then I can always add more later or serve more on the side.
03:16And then I'll give the greens a toss. And this is one of those main dish salads. You don't need anything on the side at all.
03:24Alrighty, the greens look fantastic.
03:28So now I'm going to go ahead and dice the steak. You can cut it into strips. You can cut it into dice.
03:35Heck, you could leave it whole if you wanted to really make a beefy statement.
03:40And to cook these ribeyes, I just heated some olive oil and butter in the iron skillet and seasoned them with salt, pepper and steak seasoning.
03:50Just really simple. And when it comes to 16-minute meals, these really thin steaks are so amazing.
03:57I probably cooked these steaks in about two minutes, so it doesn't really add a lot of time to your recipe making.
04:06Alright, look at this beautiful diced steak. Oh my goodness.
04:11And yes, the lettuce is merely serving as a foundation for all of the steak.
04:17It's probably the same amount, volume-wise.
04:20And you want the steak everywhere, on the sides of the platter, on top.
04:24And then, I think you know what's going to happen next.
04:28I'm going to go to the queso, give it one more stir, and it is bubbly and perfect.
04:35And it kind of makes me want to cook a steak before I make queso from now on,
04:41because it just got all of that steak seasoning that was left in the pan.
04:46And you want this to be super, super hot.
04:51And, yes, you guessed it.
04:54The queso goes over the steak.
04:57And you want to do this at the very, very last minute.
05:00So, kind of have everything assembled and ready, and then wait until everyone's ready to eat.
05:06Then you do this absolutely ridiculous drizzle of queso.
05:10All right, one more little drizzle, and then I will serve the rest of this on the side with extra chips.
05:17Now, I want to put a few little fixins on the salad.
05:21I've got some sliced avocado, which is always delightful,
05:26and kind of brings back the salad component of this salad.
05:32And then I'm going to sprinkle over some pico de gallo, which is really lovely.
05:37Every single bite will kind of have the juicy tomatoes and cilantro and jalapenos.
05:43And you can buy store-bought pico de gallo if you prefer, and it will save that step.
05:48Or you can just crack open a jar of your favorite salsa.
05:51All right, the very last thing that goes on top, I've got some blue corn chips.
05:57And I'm just going to crush them and drop them all over the salad.
06:02Yes, my idea of a salad may be different from your idea of a salad.
06:07On my salads, I like to put steak, cheese, and tortilla chips.
06:12Not always, but definitely for this one.
06:15And then just for fun, you can kind of add some whole chips around the edge if you want to.
06:21I just think this is such a celebration of everything that's wonderful about Tex-Mex recipes.
06:29Well, here it is. What do you think?
06:32This makes me very confident that I could, in fact, eat nothing but salad the rest of my life.
06:38A 16-minute marvel if you ask me.
06:44I tell you what, I don't think I have ever met a meatball sub that I didn't like.
06:49There's just something about mashing meatballs and sauce and cheese in a piece of bread or two.
06:56It just always is delicious.
06:58Well, I am going to do a really great 16-minute version of meatball subs.
07:04So many great little shortcuts and methods in this dish, and you are going to love it.
07:10I'm making the sauce in the same baking dish that I'm going to cook the meatballs in.
07:14They're all going to cook together.
07:16I added some bottled barbecue sauce. Just use your favorite kind.
07:20And then you might have noticed that I added a glug or two of whiskey.
07:25You can totally leave that out. It just adds a really great flavor to these meatballs.
07:30And I'll add some minced garlic along with some brown sugar.
07:35Some soy sauce, which just adds that incredible kind of umami quality.
07:42And, of course, a little bit of spice.
07:45The barbecue sauce I use has a little bit of spice already.
07:49So this just gives it a little extra kick.
07:52And then I will stir this sauce together.
07:55Oh, my gosh.
07:56Most meatball subs are made with, like, a tomato sauce or marinara sauce.
08:02I love this barbecue method.
08:05And I'm also going to make mini meatballs that are baked right in the sauce.
08:10So I'm telling you, if you just need to throw together something super fast,
08:14you're going to fall in love with this recipe.
08:17Alrighty, that sauce is all mixed together.
08:20It's going to get even better in the oven.
08:22So for the meatballs, I'm going to use this scoop to make it easy.
08:26And I'll put 16 meatballs right into the pan.
08:30I'm using Italian sausage, which makes them really tasty.
08:37Alright, now it's time to cook the meatballs.
08:40I'm going to put this pan into the oven under the broiler.
08:43And it's going to take them about 10 minutes to cook.
08:47Meanwhile, I'll get the rolls ready for the subs.
08:50So I'll see you in a few.
08:51The meatballs have been cooking away, so I'm getting the rolls ready.
08:58I just use these little deli rolls.
09:01They're nice and crusty and really delicious.
09:03And I tore out a little bit of the roll and drizzled in some olive oil.
09:08And then I'm going to put a whole slice of provolone, but I will tear it in half
09:13and just put them kind of on top of each other.
09:17And then the very last roll, I'm just kind of tearing enough bread out in order to be able to fit two meatballs in each sub.
09:26So it's just a really nifty little way to serve meatball subs.
09:31Really great for a football watching party.
09:33Anything you have going on.
09:35All right, a little bit of olive oil and the final piece of cheese.
09:42All right, and then look, I have all these little torn pieces of bread and I can use those to make croutons for a salad tomorrow.
09:49Perfect.
09:50Now these go into the same oven where the meatballs are cooking.
09:56And I'm just putting them in there to melt the cheese and get the bread nice and hot.
10:01It's just going to take about three minutes and then everything will be ready.
10:09My gosh, it smells so good in here.
10:12I'm getting ready to show you why.
10:15Ooh, look at these saucy meatballs.
10:18Gosh, they look amazing.
10:20And of course, these amazing cheesy rolls.
10:25The cheese is perfect.
10:28It's bubbly, but hasn't started to brown yet.
10:32Oh my gosh.
10:33Now when I serve something like this, I like to just set it all out and let everybody just serve themselves.
10:39I'm going to give these meatballs a stir.
10:42Ooh, my goodness.
10:43Now I will show you how these sandwiches come together.
10:47So look at this cheesy roll.
10:51And then it's really the perfect size for two meatballs.
10:56So one and two and just kind of press it down into that cheese.
11:03And then of course, you've got to have a spoon to get some of that sauce and just drizzle it over.
11:10Oh my goodness.
11:13These are meant to be messy.
11:15I meant to do that.
11:17Now, the great thing about these is they're pretty small.
11:20This is not a humongous meatball sub.
11:24So anybody can help themselves to one or two depending on their appetites.
11:29And I like to serve meatball subs like this with just good ol' pickles.
11:34I love pickles.
11:35You can just kind of wedge them in there, arrange them on top.
11:40Goodness.
11:41This is the perfect 16-minute meal in my opinion.
11:45So I'm going to enjoy this for lunch.
11:47But I have more 16-minute recipes to share.
11:50So don't go away.
11:55Some weeks when I'm trying to figure out what to make for dinner, I am the mashup queen.
12:00Hey, mashup queen.
12:02That sounds like a fun cookbook title.
12:04So here I go with shrimp scampi pizza.
12:08The best of two worlds.
12:10Really flavorful shrimp.
12:12And I'm making a buttery sauce to toss them in now.
12:15So I started with melted salted butter.
12:17And I added some minced garlic and minced rosemary.
12:21And I'm going to add a bunch of sliced green onions, sliced really thin.
12:26Little bit of heat from crushed red pepper.
12:29And a good amount of lemon zest, just to give it some zip.
12:35And then salt and pepper.
12:38Very classic scampi ingredients.
12:41I love the idea of a shrimp scampi pizza.
12:44Two of my favorite things in the whole world.
12:47All right, so now you can see this really incredibly flavorful butter mixture.
12:53And I'm going to pour probably two-thirds of it over these raw shrimp.
12:58And I'll use tongs to just totally coat them in this butter mixture.
13:05I love this recipe because you can adapt it according to how many people you need to serve.
13:10You can do two whole pans of the shrimp.
13:13And it'll serve a crowd.
13:14And it's so easy.
13:15You will not believe it.
13:17Okay, the shrimp are all tossed in that glorious butter sauce.
13:20So I'm just kind of spreading them all over the pan.
13:23And I'm going to cook these in the oven.
13:26They're going to cook under the broiler.
13:29And they're going to go so fast, it's just going to take about four minutes for these to be totally cooked.
13:35So under the broiler.
13:37And while they're cooking, I'm going to work on the pizza crusts.
13:42Or should I say the pita crusts.
13:45I'm using pita bread for the pizza crusts and making individual shrimp scampi pizzas.
13:52So back to this glorious butter mixture.
13:54This is why I didn't use it all for the shrimp.
13:57I'm going to spoon some on each piece of pita bread.
14:04And then I have a little brush and I'll just kind of brush it.
14:07So all of the surface of the bread is totally covered in this incredible sauce.
14:13Oh my gosh.
14:14And I'll top each one with mozzarella cheese.
14:18And since this is a total mashup, you could really use any kind of cheese that you like.
14:23Or as is the case with me, any kind of cheese you happen to have in your fridge.
14:29So you could do sliced provolone.
14:32You could even do Swiss or fontina.
14:35I love to have fun with recipes and not really follow hard and fast rules.
14:41Alrighty, totally topped with the mozzarella.
14:46Make sure they're spread out a little bit.
14:48Okay, now these are ready for the oven.
14:51And yes, they are going to go under the broiler as well.
14:55Don't worry, there's going to be plenty of room.
14:58Because guess what's ready?
15:01The shrimp.
15:03Look at that.
15:04Wow.
15:05Don't try this at home.
15:07Actually, do try this at home.
15:09It's delicious.
15:10So the pita bread go in under the broiler.
15:14And I'm going to squeeze some lemon juice over the cooked shrimp.
15:21Can you believe how fast that was?
15:24Took no time at all for these shrimp to be done.
15:29Now you can leave them whole if you want to.
15:32But I like to chop them into really small little bits before they go on top of the little crust.
15:40So I'll get them onto the cutting board.
15:43I gotta hurry.
15:44That pita is going to be ready in no time.
15:47This may be one of those recipes that takes less than 16 minutes.
15:51I didn't start a timer.
15:53Just have a feeling.
15:55Alright, and then I'll just chop this amazing shrimp.
16:01You don't have to be precise or be meticulous.
16:05Just kind of chop it into little bite-sized bits.
16:08Okay, that shrimp is perfectly chopped.
16:11Actually, imperfectly chopped.
16:13So, I know that those pitas are ready to come out of the oven.
16:19I can smell that garlic butter.
16:21Oh, gosh.
16:23Ooh, perfect timing.
16:25The edges of the pita breads are nice and golden.
16:30And the cheese is just to that sort of smooth, melty stage.
16:35So then, all you need to do is just totally top each pizza, pita pizza, with a good pile of chopped shrimp.
16:46And you want to be generous.
16:47You don't want to add a little bit of shrimp to each one.
16:50You definitely want this to be shrimp scampi on top of pizza.
16:56So there is just no mistaking what it is.
16:59Oh, I'm in love with this.
17:02All right, so I cannot let this sauce just languish on the sheet pan.
17:08I'm going to pour a little over the top, because it is so packed with that garlicky flavor.
17:14Vampires would not like this pizza.
17:17All right, and then for a finishing touch, some fresh diced tomatoes.
17:24And I like not cooking them.
17:26I like them to be kind of cool and fresh, just so you have a little bit of a difference in texture
17:31and temperature.
17:33And some basil just cut into a chiffonade.
17:38Or you can do whole leaves if you like.
17:42What a perfect dinner for four.
17:45Or maybe dinner for two if you're talking about my sister Betsy and me.
17:50This is right up our alley.
17:52All right, they're quick.
17:54They're easy.
17:55They are amazingly flavorful.
17:57Talk about a heavenly recipe.
18:00Gosh, they're gorgeous.
18:04I am on my way home from town, and I've got a quick, tasty recipe on my mind.
18:13It's one of my 16-minute marvels, and it is so scrumptious.
18:18It's creamy garlic chicken.
18:20It's served over noodles with a really dreamy sauce.
18:24It's a little bit fancy, but it's mostly casual and just so tasty.
18:29Perfect for a weeknight dinner.
18:31Let me talk you through the recipe.
18:33First, I'll start the chicken.
18:35I'll put a half a cup of flour on a pie plate with a large pinch of salt and black pepper,
18:42then mix them together.
18:43Next, I'll dredge the first of four chicken cutlets in the seasoned flour
18:48and add it to a skillet containing melted butter and olive oil.
18:52Then I'll do the same with the rest of the chicken cutlets.
18:55I'll cook them for two to three minutes on the first side, turn them over,
19:00and give them another two minutes on the other side.
19:03Then, when they're golden, remove them to a plate.
19:06Next, I'll start the noodles and put 12 ounces of egg noodles in a pan of boiling salted water,
19:12then cook them for eight minutes.
19:15Of course, it's always great to use thin chicken cutlets for fast meals because they cook so quickly.
19:23Okay, so with the noodles cooking and the chicken sauteed, it's time for the next step.
19:29So this is making the sauce.
19:31I'll add a fourth a cup of white wine to the skillet, along with six cloves of minced garlic,
19:37and scrape the bottom of the pan as the wine comes to a boil.
19:41Then I'll pour in three quarters of a cup of heavy cream and three quarters of a cup of chicken stock.
19:47I'll add half a cup of grated Parmesan cheese, a pinch of salt, a pinch of pepper,
19:53and bring the sauce to a boil.
19:55Next, I'll add the chicken to the sauce, along with two tablespoons of chopped basil,
20:01and two tablespoons of chopped chives.
20:03Then let it cook for a couple of minutes until the sauce has thickened.
20:07Then to finish the noodles, I'll drain them, pour them into a bowl, add two tablespoons of butter,
20:15and toss the noodles to coat them.
20:17I cannot believe something so good can come together so fast.
20:21All right, now here's how you serve it.
20:24Now this is the good part.
20:26Imagine this is my plate with buttery noodles, some of that delicious chicken sauce, of course,
20:34and a sprinkle of chopped basil.
20:37That's my dinner, and that's lads.
20:40I cannot wait for this one.
20:42What a dinner.
20:44Definitely high on my list of favorite fast supper ideas right now.
20:49Well, I hope you've enjoyed my 16-minute recipes, and I hope you get to make one soon.
20:55Have a great day, friends.
Recommended
58:09
|
Up next
21:01
19:23
41:31
21:01
52:22
41:52
18:54
22:07
24:34
58:48
18:52
56:30
43:11
41:31
43:40
43:43
44:00
43:07
42:13
24:11
Be the first to comment