00:00Fuck the Mets, fuck the Mets, they just wanna make my life nuts, they don't give a fuck.
00:11Monja, monja, bon appƩtit, let's eat, it's time for Tanks Cooks.
00:19Bonja, monja, bon appƩtit, let's eat, it's time for Tanks Cooks.
00:25It's time, it's time, it's time once again for Tanks Cooks.
00:30All right, I got another recipe here, it's called Parmesan Crusted Sheet Pan Dinner.
00:36Now I'm gonna have alongside of it some potatoes and some green beans.
00:41But first I wanna marinate the potatoes and the green beans, so I'm gonna pour some olive oil into this
00:51bowl.
00:55And then we're gonna put, make a spice mixture for the potatoes and then we'll cut some potatoes up.
01:01We'll take this roasted potato seasoning mix.
01:08For our roasted dinner, of course we'll put in some accent.
01:16We'll toss in some thyme.
01:21A little bit of lemon pepper.
01:26A little bit of onion powder.
01:32Do a little rosemary.
01:39And a little paprika.
01:40Pa-pa-pa-paprika, pa-pa-pa-pa.
01:43Pa-pa-pa-pa-pa-pa.
01:45Pa-pa-pa-pa-pa.
01:46Pa-pa-paprika.
01:48And let's stir this around and get ready to cut up some potatoes.
01:54All right, cut these potatoes up.
01:58Get the bag open.
02:02There we go.
02:05These nice little potatoes.
02:06Kind of like a fingerling potato.
02:08Little, little, little, little potatoes.
02:11Tiny little potatoes.
02:13Small potatoes.
02:14You know, this is gonna show you that small potatoes can be nice.
02:17So let's get the, uh, let's cut these babies up.
02:26Chop, chop, chop, chop, chop, chop.
02:32There we go.
02:34Yeah, yeah, yeah.
02:37Chop.
02:41There we go, there we go, there we go.
02:44This one got to get away from me.
02:46Heh heh heh.
02:47Nope.
02:49Basically cut them in half, maybe into threes.
02:52Of course.
02:54Chop, chop.
02:57Chop.
03:00Chop.
03:02Chop.
03:04Chop.
03:05Chop.
03:06Chop.
03:07Chop.
03:08This one's trying to get away from me.
03:12Show more effort than anyone on the goddamn fucking mets.
03:15Chop.
03:17Chop.
03:19Chop.
03:21Chop.
03:23Chop.
03:25Chop.
03:26Chop.
03:28All right, that looks like enough potatoes.
03:30And now we'll put them in the bowl and shake it all around.
03:34All right.
03:35Let's put these into our bowl.
03:43There we go.
03:47Yep.
03:48Shake this bowl up.
03:49We're going to marinate this for a couple hours and then cook up.
03:54Lift up really nice.
03:56Whee.
04:00Whee.
04:01Whee.
04:03Whee.
04:05Whee.
04:05Whee.
04:05Whee.
04:08Whee.
04:22Whee.
04:23And it's going to be something similar.
04:25Once again, we're going to get some olive oil.
04:36We're going to toss in some minced garlic.
04:51We're going to put that in the other, that in the potatoes too.
04:54Of course, we're going to use some accent.
05:00We're going to put in some Parmesan, whereas I actually prefer Pecorino Romano.
05:15We'll toss in a little bit of thyme.
05:19A little bit of rosemary.
05:22Of course, we'll put in some accent.
05:26Looks like I'm going to need more accent.
05:32A little bit of lemon pepper as well.
05:39And of course, a little bit of, oh yeah, we'll toss a little onion powder in there.
05:43Just for a hell of it too.
05:45And some paprika.
05:48Pa, pa, paprika.
05:51And we'll mix this up as well.
05:54Da, la, la, la, la, la.
05:58For our green bean marinade.
06:00All right, now we've got to cut the tips off these green beans.
06:05Yes, indeed.
06:07Mm-hmm.
06:09Let's get the...
06:12I guess you could say this is kind of like we're circumcising these green beans.
06:18Don't want to circumcise the finger though.
06:27All right, here we go.
06:29We'll put these into our bowl.
06:39Motherfucking Mets.
06:41Motherfucking Mets.
06:45Motherfucking Mets.
06:49Meet the Mets.
06:50Meet the Mets.
06:51They don't even give a fuck.
06:54Love to lose.
06:55That's what they do.
06:57400 million payroll and they love to lose.
07:00Because the Mets aren't even hitting the ball.
07:03Striking out looking.
07:05We're drowning the ball.
07:07All they do is dance with the fucking Queen's crew.
07:12The season is already over because they love to lose.
07:19All right, once we've got the green beans in the bowl, we'll do the same thing we do with
07:25the potatoes.
07:26Shake them up around all this sauce to get them nicely marinated.
07:31Again, marinating them for about two hours.
07:36Whee, whee, whee, whee.
07:48If I was the Mets, this would probably be fucking dropped right now.
07:51All right.
07:52All right.
07:53Now to get the marinated for the chicken.
07:56Bawk.
07:57Bawk, bawk, bawk, bawk, bawk.
07:59Again we'll be putting in some olive oil, toss in some minced garlic, do a
08:25little more of this Pecorino Romano, do extra Pecorino Romano this time, we'll put
08:47some herbs of Provence in there, a little bit of onion powder, accent, wake up those food
09:13flavors, thyme, lemon pepper, toss in some sea salt, do a little bit of cracked pepper,
10:02do a little bit of this chicken dust too.
10:14Then we gotta put in some breadcrumbs, get a nice real crust on here, and we'll marinate
10:31this as well for about two hours.
10:36Put a little more olive oil in here.
10:52Probably gonna need to water more olive oil soon.
10:56All right, there we go.
11:13Now we'll toss our chicken breast into our marinade, and again we'll shake the bowl around.
11:31And then we'll set this aside, and we'll roast it in the oven in two hours.
11:48All right, we've had these things marinating, so let's get the potatoes and put them on
11:53on a cookie sheet loaded with parchment paper.
12:03We'll spread those out evenly.
12:13And we're gonna be putting this in the oven at 425.
12:18All right, now we'll get the green beans.
12:22And we'll also put that in the oven at 425, put them on the same cookie sheet.
12:31And cook these up.
12:33We'll put these in for 10 minutes, and then we'll put our chicken breast in as well.
12:39There it is, there it is, there it is.
12:42All right, but before we put them in, we're gonna put some parmesan, or as I like to call
12:48it, as I prefer, pecorino romano.
12:54There we go.
12:56So let's get the pecorino romano on there.
13:06We'll stick this in the oven at 425.
13:14We'll give them a 10 minute head start and stick the chicken in as well.
13:21All right, we got the chicken breast ready to go in the oven now.
13:23We'll also put some parmesan on top of that.
13:28And we'll stick that in the oven as well.
13:33425.
13:34We got a cooking probe on there to help us measure the temperature.
13:39Here's our potatoes and green beans.
13:41And we'll set it for 25 minutes and keep an eye on it with our temperature probe.
13:47Let's take a look inside and flip the chick, flip the bird.
13:53Da da da.
13:54Flip the bird.
13:57Got another about 10 minutes to go.
14:00Ooh, look at that.
14:00Ugh.
14:01There we go.
14:02We're flipping the bird.
14:04Turn the bird around.
14:06You know, turn the bird around.
14:08Cook on other side now.
14:12Yep, we got about another 10 minutes left.
14:13We got our meat probe telling us that we're on our way.
14:17All right, we got the alert to take this out the oven.
14:19So it's time to take it out the oven.
14:22The chicken that is.
14:42everything looks really nice
14:44gotta let this rest for about five minutes
14:45and then it'll be time to plate the meal
14:51here we go
14:52time to plate the meal
14:56get nice big chicken breast onto my plate
14:59time to plate the meal
15:02get some of those fries and green beans onto my plate
15:06time to plate the meal
15:11time to plate the meal
15:15all right let's see how this came out
15:18we got our
15:22green beans our potatoes and our chicken parmesan encrusted chicken breast
15:30tastes nice they came out really nice in the oven
15:33our green beans are tasty
15:38but let's see how this chicken breast came out
15:47terrific
15:51if you know anything you want to send me any recipe suggestions send it to njtank99 at gmail.com
15:57because you never know what i'm going to cook next so
16:00until next time manja manja bon appetit
16:04let's eat
16:10you
16:10you
16:10you
16:10you
16:10you
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