- 15 hours ago
Want to make dinner without measuring, memorizing recipes, or running back to the store? In this video, we break down five flexible cooking methods that help you get a satisfying meal on the table using whatever ingredients you already have. Once you know these go-to techniques, you can mix and match proteins, vegetables and pantry staples to cook dinner with confidence—no recipe required. From easy one-pan dinners to creamy casseroles, sheet pan meals, pan-roasted meats with simple sauces and one-pot pasta dinners, each method is designed for real-life cooking. These approaches work for busy weeknights, cleaning out the fridge, or anytime you want dinner to feel easier and more intuitive. The goal isn’t perfection—it’s understanding a few core methods that let you adapt, improvise and cook something good every time.
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LifestyleTranscript
00:00I'm really teaching you how to cook today.
00:01I've got five ways you can get dinner on the table
00:03with any groceries you have on hand.
00:05Today is less about the recipes and more about the methods,
00:08but this is how I cook every day of my life.
00:10So I'm sharing all of my tips with you.
00:12Think of it as dinner formulas,
00:14and this is how to cook without a recipe.
00:16First method I'm showing you is the one pan method.
00:18You know, if you have followed me for any length of time,
00:21that this is my absolute favorite way to cook.
00:23This is how you get dinner on the table
00:25in a short amount of time.
00:26It's just perfect for every night cooking.
00:28This first recipe is crispy chicken thighs and rice
00:31because it doesn't get any better or any cheaper
00:33or any easier to feed your family.
00:36This is a go-to I make all the time,
00:38or if I'm just in a rut and I don't know what to make,
00:40this one always hits, satisfies the kids,
00:44and I always have everything on hand.
00:46Step one to the one pan method
00:48is to establish the flavor base in the pan.
00:51We're gonna do that with aromatics,
00:52but first we're gonna do it
00:54with whatever our main ingredient is.
00:56In this case, it's chicken thighs.
00:57You could also do this with a pork tenderloin,
00:59a pork chop, a steak, anything.
01:02It's about the method, not the recipe.
01:05However, Linda, we will have all the recipes
01:07linked at the bottom, just in case.
01:09I'm gonna show you just how much flavor we can create
01:11with just simple salt and pepper.
01:12That's all we're gonna put on the outside of our chicken.
01:14Color equals flavor,
01:16so step one involves creating some color in our skillet.
01:20If you want something more flavorful,
01:21let's say you want this more of like a Tex-Mex style,
01:24you can season this up with chili powder, cumin, cayenne,
01:28anything you want.
01:29All right, then you wanna get a hot skillet.
01:31I'm gonna add a little bit of olive oil in here,
01:34and you want it to be hot so that we can create
01:36a brown crust and we don't want it to steam.
01:39And then we're gonna place our chicken thighs down,
01:41skin side down.
01:43Seasoning on the other side.
01:44All right, now you're just gonna kinda walk away,
01:47go do something else.
01:48You wanna cook this undisturbed until we develop great color.
01:52That's how we get flavor.
01:53Let's see if we're crispy.
01:55Yeah, see it'll lift up easily from the skillet.
01:58Look at that bubbly, crispy skin.
02:01I'm gonna pull these out
02:02because we're gonna finish cooking them later.
02:04Step one, check.
02:05Flavor base has been created.
02:06Step two, saute your aromatics and your grains
02:10in said flavoring.
02:12In the recipe, I suggest adding some butter at this point.
02:15This rendered off more fat than usual,
02:17so I'm just gonna stick with this.
02:18In goes our aromatics.
02:20Also going in with some garlic.
02:22You can add in ginger.
02:23You can add in jalapeno peppers, bell peppers,
02:26any kind of vegetable at this stage.
02:28To add nutrition, to bulk up the meal.
02:31The fat from right here is gonna help transfer
02:33all the flavor from the onion, the garlic,
02:35and everything throughout the whole dish.
02:36The onions are also gonna help lift up some of this flavor.
02:39And then when we add our liquid,
02:40the rest will be lifted off.
02:41And now, our grains.
02:43So I'm doing one and a half cups of rice.
02:45You could do orzo here.
02:46You could do couscous.
02:47You could do another kind of pasta.
02:49I chose rice because it's gonna cook
02:51about the same time as the chicken will finish.
02:53The chicken is about a third of the way cooked,
02:56so it will finish while the rice cooks
02:58and it'll all come together at the same time.
03:00See, everything's a formula.
03:02Coating the grains of rice and the fat
03:04will keep them separated during cooking,
03:06so it won't be a gummy mess.
03:08All right, so now that this is sauteed,
03:10now you go in with step three,
03:12which is adding your liquid.
03:13If you want to make this an Italian dish,
03:15you could throw in some tomatoes here.
03:17If you want to make it a Mexican dish,
03:18you can throw in some salsa in addition to your liquid.
03:20I'm just going to do chicken stock.
03:23I'm going in with three cups,
03:25double the amount of your rice.
03:28Kind of scrape up any bits.
03:29We're gonna bring that to a simmer.
03:31We're gonna add our chicken back in.
03:32I've worked hard to create the crispy skin,
03:35so I'm not gonna cover that skin up.
03:37If you were just doing like cut up pieces of beef
03:39or cut up pieces of chicken,
03:41you can add them back at this point too
03:42and just submerge them.
03:44For this recipe in particular,
03:45I'm just trying to hold on to that crispiness.
03:48Any juices that have accumulated will go back in.
03:51All right, we're bringing it up to a simmer,
03:52and then the final step to this method
03:54is to let it finish cooking.
03:56So this dish can finish cooking on the stove,
03:59so I could cover it, reduce it,
04:01and just let it finish here,
04:02or you can finish in the oven.
04:04I just, that's what I always do,
04:05because then I don't have to sit here and watch it.
04:08So I'm gonna move it from this stage
04:09to your preheated oven and let it go.
04:12Now the thing you'll wanna watch is,
04:15does the liquid evaporate before the rice is cooked?
04:18If that happens, you just might need
04:19to add a little more liquid,
04:20so just keep your eye on it.
04:22You can cover it, you can cook it uncovered.
04:24At this point, you're just finishing cooking
04:27until the liquid has been absorbed, period.
04:31Look at this.
04:33One pan dinner, served up just right.
04:36You can finish it off with whatever you are feeling,
04:39or leave it as is.
04:41I like to just squeeze a little lemon,
04:43because lemon and roasted chicken
04:45is a match made in heaven.
04:47A little fresh parsley.
04:48You could add in some crumbled feta cheese,
04:51cheddar cheese, jalapenos, hot sauce,
04:54whatever you're feeling to make it your own.
04:56And our one pan dinner is done.
04:58This is my favorite way to cook, and just look.
05:00That rice, not only is it cooked perfectly,
05:03but it has absorbed all the flavors of that roasted chicken.
05:06I'll just take a little bite of the rice,
05:08just to make sure it's not poisonous.
05:12The way the flavors can build in one skillet,
05:16it's perfection.
05:17And I'll show you that the chicken
05:18is also cooked perfectly.
05:20So tender, so juicy, and so flavorful.
05:23It's a winner method.
05:24What can I say?
05:25Well, we have a lot more to learn.
05:26Let's keep going.
05:28You ready for method number two?
05:30Cream of anything turned casserole.
05:33No cans here.
05:34You can make cream of anything,
05:37and it is the base for any kind of creamy casserole,
05:39whether it be pasta, meat, vegetable, rice casserole,
05:44whatever, this is all you're gonna need to know.
05:47So I'm gonna add my fat.
05:48Today I'm just using butter as my fat.
05:49I'm gonna add some flavor here,
05:51just so we're not just simply making
05:53a plain boring white sauce.
05:54You could just do celery here,
05:56and then make a cream of celery situation.
05:59If you just use bacon fat,
06:00it could be creamy cream of bacon.
06:03Because we know fat is going to carry the flavor
06:04throughout the dish.
06:05You'll hear me say that probably a few more times today.
06:07So we're gonna start carrying the flavor
06:09with a little bit of onion,
06:10and also a little bit of garlic.
06:11Kind of have a lot of onion in here
06:13because it's going to also increase
06:15the bulk of my casserole.
06:16I'm turning this cream of chicken into chicken pot pie.
06:19I'm also gonna go ahead
06:20and add in a little bit of salt here.
06:22The salt will help soften
06:23whatever vegetable you have in.
06:25I just want y'all to get in the habit
06:26of using recipes as guides.
06:29Instead of being so like,
06:30oh, I can't make that recipe
06:31because I don't have blank ingredient.
06:34Yes, you can.
06:35You can cook that, hence the name of the show.
06:38So that has started to soften.
06:40Now you end in the flour.
06:41The only thing you need to remember
06:42is that it's equal parts fat and flour.
06:45Whatever fat you used,
06:46if you used a quarter cup,
06:47then use a quarter cup of flour.
06:48All right, then you just want to cook that
06:50for about a minute or so
06:51to cook out some of that floury taste.
06:54And then in goes your liquid.
06:55It can be just milk at this point.
06:57If you want like a super just creamy sauce, milk.
07:00Because I'm turning this into a chicken pot pie,
07:02I'm gonna do chicken stock and heavy cream.
07:04Give it a whisk to break up that flour
07:06so it doesn't clump up.
07:08At this point, because I use chicken stock,
07:11it's cream of chicken.
07:12You can stir in little pieces of chicken if you want,
07:13but because we use chicken stock or chicken broth
07:16or chicken bouillon, we have cream of chicken right here.
07:19A lot of times I'll do a combination of milk and stock
07:23just to kind of keep it lower fat, but not today.
07:27We're going in with heavy cream.
07:29If you don't have heavy cream, use milk, use half and half.
07:31And you do want to let it like simmer
07:33till the veggies are softened.
07:34Final step is to season it to taste.
07:37Of course, there's a little salt
07:38from the chicken stock or chicken broth,
07:40but you have to taste your food, okay?
07:43You could make this a spicy cream of chicken
07:46and add in some cayenne or hot sauce at this point.
07:48See, doesn't that look like better than what comes in a can?
07:51I know y'all see me open a lot of cans
07:52in some of these recipes.
07:54This is really how I do it.
07:59Perfection.
07:59I'm just gonna add in some cooked chicken,
08:02some mixed veggies.
08:04Does that not look so good?
08:06And you can see how easy it is.
08:08Casserole done.
08:09Now a topping, of course,
08:10because it is chicken pot pie.
08:11Canned biscuits, because I'm keeping everything easy.
08:14I like to use canned biscuits
08:15and then just kind of like break them in half,
08:17put a little thin layer on top.
08:19Perfect.
08:20Now I'm just gonna pop this into the oven at 375 degrees.
08:23We know that bottom is already done.
08:25So we're just waiting on the biscuits to cook.
08:29Look at that cutie.
08:31Proof that you can make any cream of
08:33and turn it into a delicious casserole.
08:36Done and done.
08:37Before you dig in, you always want to let them sit
08:38for just a little bit.
08:40Beautiful.
08:42It's perfect.
08:42And when you don't use a can,
08:43you can really call it homemade.
08:45A second example of cream of, just to show you,
08:48I'll turn this basic cream sauce into cream of mushroom.
08:51This one I made a little thicker
08:52because I'm trying to replicate, you know,
08:54the cream of mushroom in a can.
08:55So you have control of all that
08:57based on how much liquid you wanna add.
08:59And to turn it into cream of mushroom,
09:01just go in with some sauteed mushrooms.
09:03This is just butter, flour, and milk.
09:05And then I just seasoned it up with a little onion
09:07and garlic powder and a little salt and pepper.
09:09So any recipe that calls for cream of mushroom,
09:12here you go.
09:13Add it to your green beans.
09:15And well, I'm just gonna do it right.
09:16Green bean casserole better than grandma's.
09:19And just like that, another cream of turned casserole
09:23to the oven.
09:24Casserole number two with our own homemade cream of mushroom.
09:28While I do love the old fashioned kind, trust me,
09:30this is better.
09:31Your next cooking method to make your life easier,
09:33sheet pan dinners.
09:35This one does not require much of a formula,
09:37just a couple little tips.
09:39I don't think we utilize this method enough,
09:41but every time I do, I'm like,
09:42why don't I do this every single night for dinner?
09:44Because it is so easy.
09:45This is also a two-for-one special.
09:47I'm gonna give you two sheet pan dinners
09:48so that I can teach you a couple different things.
09:51I'm gonna start with my everything bagel salmon
09:54sheet pan dinner with sweet potatoes and broccoli.
09:57What I like about a sheet pan dinner
09:59is that it is a complete meal on one pan.
10:02And you can do it with any smaller cut of meat.
10:04It needs to be something that cooks
10:06within a reasonable amount of time.
10:07Think fish, chicken, beef.
10:10For this recipe, because it can get a little messy or sticky,
10:13I start with foil.
10:14You can put foil on all of them
10:15because it really keeps your cleanup nice and easy.
10:17The number one lesson to learn
10:18when it comes to sheet pan dinners
10:20is to consider the size and cook times
10:23of every food that you're gonna put on here.
10:25Okay, so this salmon sheet pan dinner
10:28has sweet potatoes and broccoli.
10:29The sweet potatoes are gonna take a little bit longer
10:31to cook than the salmon and the broccoli.
10:34So I'm gonna give them a little bit of head start.
10:35And if you want them to cook really fast,
10:37just cut them smaller.
10:38Sweet potatoes are gonna take about 18 to 20 minutes to cook
10:41until they're nice and tender,
10:43where the salmon and broccoli are only gonna take,
10:45you know, 10 to 15 minutes.
10:46So we're just gonna give our sweet potatoes
10:48about a five minute head start.
10:49Another thing to remember with sheet pan dinners
10:51is that your oven temperature is usually nice and high.
10:54That way you can achieve nice color on there.
10:57You're pretty much roasting your food versus baking it.
11:00Now time for the sheet pan.
11:02I'm going to toss our sweet potatoes
11:05in a little olive oil, salt and pepper.
11:07Make sure they're all nice and coated.
11:09And then these will be getting their head start in the oven,
11:12five to eight minutes or until they're about halfway cooked.
11:15So we're just making kinda like a honey mustard, honey Dijon.
11:18This is gonna be the sauce to cook the salmon,
11:20but also to serve with it afterwards.
11:23So I'm just gonna have my broccoli
11:25or whatever vegetable you're using ready to add to the pan.
11:28So I'm just gonna also do this
11:29with a little olive oil, salt and pepper.
11:31When you cook in a skillet or a pot,
11:33you've got your fat down in the bottom
11:35to cook all your food in, to saute,
11:37to roast if you're pan roasting.
11:39So when you're roasting on a sheet pan in the oven,
11:42you still need to coat with that fat
11:44so that it can still get nice and toasty.
11:47Potatoes about halfway done.
11:51Now I'm gonna move them over to one side.
11:53We're gonna add our salmon on.
11:55All right, we're gonna add some of this mustard mixture
11:58to the salmon.
11:59Don't let your spoon touch the fish
12:02because we're gonna use this for a sauce later.
12:04I'm gonna brush it on.
12:06And now I'm gonna sprinkle it with everything bagel seasoning.
12:09This has salt in it.
12:10If yours doesn't have salt,
12:11you'll need to add a little salt here too.
12:13All right, and then we already have our broccoli seasoned.
12:16So I'm gonna add that to the sweet potato side
12:19and then back into the oven, 425.
12:21Now it'll all cook perfectly.
12:22The salmon will just take about 10 to 12 more minutes.
12:26Look at that, a complete dinner.
12:28You can see the potatoes are cooked perfectly,
12:31nice and tender.
12:32This recipe in particular is finished off
12:35by adding a little soy sauce to our mustard glaze
12:38and drizzling that over the vegetables.
12:40Sheet pan dinners for the win.
12:42Look at that.
12:43Flakes, so easy.
12:45It's not overcooked.
12:46It's still nice and tender in there.
12:48Another great thing about sheet pan dinners
12:49is they just lend themselves to like healthier meals.
12:52You can get all your food groups in there,
12:54all your flavors.
12:56It's perfect.
13:0110 out of 10.
13:02Another example of a great sheet pan dinner
13:04is this Greek chicken with potatoes and green beans.
13:06For this one, the potatoes and the chicken
13:08are gonna cook at about the same time.
13:10Red potatoes take a good bit of time to cook,
13:12longer than a sweet potato or a russet.
13:15So they're gonna cook for about 30 minutes
13:17before we even add the green beans at the end.
13:20So this goes into the oven 425 degrees for about 30 minutes.
13:23We're gonna check them halfway through
13:24to loosen up the potatoes a little bit
13:26and make sure they don't stick.
13:27We'll add in our green beans and then finish it off.
13:29Color equals flavor, we are in luck.
13:34Just another example of a delicious sheet pan dinner.
13:38There's a lot of good flavor
13:39that accumulates on the bottom too,
13:41so sometimes you get a pan sauce in one also.
13:44You can finish it off, you can leave it as is.
13:46For this one, I'm gonna add on some feta
13:49because it's Greek chicken,
13:50because that guy right there behind that camera loves this.
13:56With these sheet pan dinners,
13:58you can also just make them look so pretty
14:00so you can serve straight from the platter.
14:03While this is like a super easy dinner,
14:05it looks perfect for company also.
14:07The true test is to see if everything is cooked perfectly.
14:10It's all about the timing.
14:11So we want our potatoes to be nice and tender,
14:13which they are.
14:15The veggies, because we added them last,
14:17if you would have added these earlier,
14:18they would be cooked to death.
14:20They're cooked, but they still have a little bit
14:22of a firm bite to it.
14:26Just enough crunch, not soggy.
14:29My gosh, they're full of flavor.
14:31And we'll see if this chicken is cooked, ideally,
14:35which I know it is.
14:36Oh yeah, that is juicy.
14:39It is time for you to master the sheet pan dinner.
14:44Mm, and thank me later.
14:47See how much we're learning?
14:48If you want something fast and flavorful
14:50that is also restaurant quality,
14:52my next technique I like to call pan roasting and sauce.
14:55It's got two main steps,
14:57caramelizing and then deglazing.
14:59You create the most flavor
15:01and then you have a sauce as a bonus.
15:03I learned this method when I worked in a restaurant
15:05and it is the best way to get maximum flavor
15:07using the most basic of ingredients.
15:09I'm gonna show you the perfect example
15:11with this pan roasted pork tenderloin.
15:12Starts with simple seasoning, a little salt and pepper,
15:15a little garlic, a little Herbes de Provence.
15:18When you have your main protein roasted,
15:20then all you need to do is come up with
15:21whatever simple sides.
15:22You can do store-bought mashed potatoes, rice, pasta.
15:26So key points, hot skillet.
15:28We are pan roasting, so we are getting the same effects
15:31of roasting in the oven, meaning a lot of color,
15:34but in the skillet, down with some fat of choice.
15:37This is similar to our one-pan skillet meals.
15:40So first step, caramelization.
15:42Season up the other side.
15:43You want it to caramelize on all sides.
15:45This takes longer than you think.
15:47So just find something to do and walk away.
15:50I'm killing time.
15:52Caramelize, deglaze, and finish.
15:56Oh, that one's good.
15:58To deglaze, I'm using wine.
15:59You can also just use water or chicken stock,
16:02just enough to lift off the flavor from the bottom.
16:05Scrape up the bits.
16:06That is your pan sauce we are creating.
16:09And then finish.
16:10You can finish on the stove, which I'll show you in a minute.
16:12For this, I'm finishing in the oven.
16:14We've already done most of the work,
16:15so this is only going to take about 15 to 20 minutes.
16:18Beautifully roasted.
16:20Cooked to perfection, but you have to let it rest.
16:23OK, we're going to slice into it.
16:26It just cuts like butter.
16:27Twinge of pink means it's perfect.
16:33So tender.
16:35Hence the name.
16:36Get you some easy sides.
16:38And then you get all this flavorful
16:41jus that you can serve with your meat and your mashed potatoes.
16:46Pan roasting and sauce, restaurant flavor, minimal effort.
16:51All right, next up, pan roasted steak with a mushroom sauce.
16:55This will start and finish in the skillet.
16:57I do this more often with pork chops, bone-in pork chops,
17:01and I call it like poor man's steak
17:03because it tastes just like a steak.
17:05There's just something about the flavor you get from a cast iron skillet.
17:08Of course, this will work in any skillet,
17:10but I think the best flavor comes right here.
17:13Set it down and let it go.
17:15You want to develop the best crust on the first side.
17:18Flip.
17:19Crust equals flavor.
17:21At this point, I'm going to cook the steak
17:23to whatever your desired temperature is.
17:25Don't forget to brown the fat side
17:27because that's in good flavor.
17:29I'm going to take it out of the pan and then make the sauce in the pan.
17:32So we've created all this flavor in the bottom.
17:34That's going to be for our sauce.
17:36This is really where you can get creative
17:37and just do whatever is in your refrigerator door
17:42where the condiment section is.
17:43So before I deglaze, I'm going to add in some other things.
17:48If your meat is where you like it,
17:50you can just make the sauce, pour it straight over.
17:52If you want to continue to cook or reheat your meat,
17:55you can put it back in the sauce after you've created it.
17:57Good color on that.
17:58Now time to deglaze.
18:00You can just do beef broth, red wine.
18:02I'm going to do a little of both.
18:03You can even just do water.
18:04There's a lot of flavor already built up right here.
18:07Use that to scrape up the flavor
18:09because the acid from the wine, or you can even do vinegar.
18:12It's going to lift that up in with a little beef broth.
18:16All right, let it reduce.
18:18That way the flavor just tightens up a little bit.
18:21And then I'm going to whisk in.
18:22This is just a little mixture of butter and flour.
18:24I'm going to thicken it up slightly by whisking this in.
18:28I'm going to pop these back in
18:29just to kind of get them married with that sauce a little bit.
18:33That's how it's done.
18:35Let me show you what they look like.
18:36And this is just a beauty.
18:39It's a good thing to serve up for a special occasion.
18:42As you get closer to the center, you get more rare pieces.
18:46And all about that sauce.
18:48Everybody's going to love this one.
18:50That was really special.
18:52And all we had was our main protein and a little salt and pepper to start.
18:55You can create magic with pan roasting and a sauce.
18:59Just let me get one little sample.
19:05That's stupid.
19:06For our final lesson of the day and the easiest way to get a hearty dinner on the table with what you
19:11have on hand, one pot pasta dinners.
19:14While this method probably aggravates a lot of Italian grandmothers, it works.
19:19Okay.
19:20And from an Italian, I approve of this message.
19:23When I say a one pot pasta dinner, I mean one pot pasta dinner.
19:26You do not have to boil your pasta in a separate pot.
19:29That's why it might make the Italian grandmothers a little crazy.
19:32I'll show you two easy examples of this method.
19:34First one, start to finish, hamburger helper.
19:37Grown up hamburger helper.
19:38No box required.
19:40Basically, this method is very similar to the one pan dinner I did first.
19:44It's just saucier and heartier.
19:47And you can do it with lots of different shapes of pasta.
19:50Step one is to make your sauce.
19:51For this one, I've just browned some meat, a little onion, some seasonings.
19:56And then I'm going to deglaze because one pot dinners, I've told you, are my favorite
20:00because you are building layers of flavor.
20:02I'm going to help lift off the flavor with a little tomato paste, a little bit of ketchup.
20:06The acid from the tomato will lift off the flavor.
20:08And then we'll add more flavor with some beef broth.
20:11Scrape up any bits.
20:12That kind of cleans your pot.
20:14We're about to be at my favorite part.
20:15We just need to bring this to a boil first.
20:16Okay, we've reached the boil and goes our pasta dried.
20:20I just love this so much because I'm still shocked every time it works.
20:24You have to play around with the amount of pasta per liquid
20:27because a lot of times you underestimate how much it's going to absorb and swell up.
20:33So I got only put in a cup and I'm like, gosh, is that enough?
20:37But it will be.
20:38So now I'm just going to continue to cook this until the pasta is tender and it has absorbed
20:43the liquid.
20:43It's also going to get really good and creamy.
20:46That's because as the pasta cooks, the starches are going to come out
20:49and it's almost going to be like a cream sauce.
20:52This is the epitome of comfort food cooking.
20:55While that one goes, I'm going to show you another one just to show you how versatile
20:58this method can be. This is a one pot Cajun chicken and sausage pasta.
21:04So I've already just browned sausage, chicken, some aromatics.
21:09Add your liquid and create the sauce.
21:11This one is going to look more like a broth.
21:14De-glazing with that broth, lifting up the flavor from the saute.
21:19This is a combination of broth and heavy cream.
21:22Throw in a little Cajun seasoning.
21:25And that is the sauce for this one.
21:27We just bring it to a boil and stir in the pasta.
21:30All right, our hamburger helper is just about done.
21:34But you know hamburger helper is always a little bit creamy.
21:36So to finish out the formula, create your sauce, add your pasta.
21:40Step three, final step, finish it off.
21:42I'm finishing off a little cheese.
21:44I like to add just a splash of heavy cream.
21:47As this sits, once you take it off, it's going to further absorb the liquid.
21:50So it's even going to thicken up even more.
21:52So before you say that doesn't look like hamburger helper, just wait.
21:56I'm going to let this sit for a few minutes.
21:58Check on our Cajun pasta.
22:00Almost done.
22:02And watch how these turn out.
22:04The childhood is calling.
22:06Look how creamy, comforting, perfect.
22:10This is how you get dinner on the table in half an hour or less.
22:14And nobody's going to complain.
22:16Picky eaters unite.
22:17I mean, my mom for sure never put parsley on my hamburger helper, but it does make it look a little better.
22:23With this one pot cooking method, I hope you'll get creative and just try different combinations
22:27and let me know what you think.
22:28This is a great place to start with all of these cooking techniques.
22:31Of course, way better than what you get out of a box, but it's all about letting those flavors build in that one pan.
22:42It's just freaking genius.
22:47That one might be my kid's dinner.
22:48And how did this one fare?
22:51Everybody loves a Cajun pasta at the restaurant.
22:54Way cheaper, way easier.
22:56And then to finish this one off, the final step, add in some cheese, thickens it, and ties it all together.
23:02So remember, create your sauce, add your pasta, let it cook, and then finish it off.
23:08It's just so much easier than having to boil your pasta separately, make a separate cream sauce,
23:12brown your meat, when you can do it all in one pot.
23:15It just makes sense.
23:16And we've done it.
23:17Kids, you have completed your lessons for today.
23:20Now you know five new cooking methods that produce countless recipes.
23:24You have the tools to make dinner with whatever you have on hand.
23:27Go try it tonight.
23:31It's just smart.
23:34It's just smart.
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