1 Hour of Cozy Meals You Need to Make This Fall

Name: 1 Hour of Cozy Meals You Need to Make This Fall
Uploaded: 2026-10-16T14:31:29+00:00
Duration: 1 h 7 min 33 s
Channel: All Recipes
Description: Need cozy dinner inspiration for fall? In this delicious collection, we’re serving up a full hour of comforting recipes perfect for cooler days. From hearty chilis and cheesy casseroles to slow cooker favorites, skillet dinners, and creamy pastas, these satisfying dishes are made for busy weeknights, game-day gatherings, and cozy nights at home.

00:00:00Fall is in the air and colder weather

00:00:01means comfort cravings.

00:00:03From cast iron skillet meals to back to school dinners,

00:00:05I've got you covered with one hour of cozy fall recipes.

00:00:09Pulling out the slow cooker

00:00:10because this is the tool I use the most

00:00:13during this time of year.

00:00:14This is something you can start in the morning

00:00:16and it's ready when you get home

00:00:17if you just do low and slow.

00:00:18If you don't have that much time

00:00:20or you want it to cook a little bit faster,

00:00:21you can cut your chuck roast into chunks

00:00:24because at the end of the day, we're gonna shred it.

00:00:25Just plop it in.

00:00:27Okay, I'm gonna go in with a little bit of onion.

00:00:29Then I'm going in with several garlic cloves.

00:00:32These will cook down and become sweet and like buttery.

00:00:34Also some grated ginger.

00:00:37They sell these in the freezer section.

00:00:39This makes your life a lot easier.

00:00:41They also have it in garlic,

00:00:43especially for busy weeknights.

00:00:44You just kind of plop some in

00:00:46and then I'm going in with some shredded carrots,

00:00:48about half a bag, just to bulk up the veggie.

00:00:51Now, everything else that just gets dumped in

00:00:54is a pantry staple and hopefully,

00:00:56I've taught you to stock up on your Asian condiments too

00:01:00because you use them more than you think.

00:01:02Going in with some brown sugar, soy sauce,

00:01:05sweet and salty and that's kind of

00:01:06what the end product will be.

00:01:08And then I'm going in with some beef broth

00:01:09and some sesame oil.

00:01:11We have a lot of richness in there.

00:01:12Now I'm gonna cut through that a little bit

00:01:14with some vinegar and if you don't have this,

00:01:16you could just use plain white vinegar.

00:01:17Now, just a pinch of crushed red pepper.

00:01:20This is not gonna make this spicy.

00:01:22It's just gonna balance it out.

00:01:23This is a very family friendly meal.

00:01:25That's it, I'm gonna go high for like four to five hours

00:01:29or you can do low for six to eight hours.

00:01:31See, now we can just go about our day.

00:01:35Okay, looks like how it did when we left it.

00:01:37Don't worry.

00:01:37Move those carrots over.

00:01:40You're just gonna kind of break it up.

00:01:41It's probably easier just to pull the roast out

00:01:44and shred it.

00:01:45That way you can get rid of any of the fatty bits.

00:01:49Mmm, you could stop here and just serve it over rice.

00:01:52We're gonna finish the whole meal in the slow cooker.

00:01:54So I'm gonna go back in with the beef.

00:01:56Then you're gonna take some ramen

00:01:58and you're gonna discard the spice packet

00:01:59and just nestle it in.

00:02:01You just wanna be sure it is submerged

00:02:03like under the liquid.

00:02:04And if you need to add a little more beef broth, you can.

00:02:06And then back on on high for just about 10 minutes.

00:02:11Meanwhile, find your green veggie.

00:02:12For me, it's a steamable bag of broccoli.

00:02:14I'm gonna kick and it's just saucy enough.

00:02:17You're not, this is not soup.

00:02:19Okay, it's just beefy noodles.

00:02:21Perfect.

00:02:22Forgot about the broccoli.

00:02:23Forgot about my veggies.

00:02:24Sneak those in there to finish.

00:02:27I like a little green onion.

00:02:28I like a little kick because it is, it's not sweet,

00:02:31but it has, you know, a hint of sweetness in there.

00:02:34So I like to, you know me, I like to add a little spicy.

00:02:36A little sriracha and then some sesame seeds.

00:02:39Optional, but also beautiful.

00:02:40Pot roast, done differently and lazily,

00:02:45but not one bit of flavor will be sacrificed.

00:02:50Mm.

00:02:53It's so freaking good.

00:02:54It hits every taste bud in your mouth.

00:02:58Umami times a million.

00:03:00You wanna add your noodles at the last minute

00:03:02before you're ready, like right before you're ready to serve.

00:03:04Because they will get, you know, soft very fast.

00:03:07If you know you're gonna have a lot of leftovers,

00:03:08you might just want to even cook your noodles separately

00:03:11and serve the pie roast right on top.

00:03:13Off to the races with about a 13 out of 10.

00:03:18Gonna be hard to beat, but let's try.

00:03:20Next up, meatloaf, but make it fun and make it faster.

00:03:23This is sheet pan cowboy meatloaf.

00:03:26Doesn't that sound good?

00:03:27So when we make it on a sheet pan, instead of a loaf,

00:03:29it's going to cook in half the time.

00:03:31That's perfect for these busy nights.

00:03:33Plus it can be assembled ahead of time.

00:03:35And when you get home, just pop it in the oven.

00:03:37I'm gonna do ground sirloin, so it's not super fatty

00:03:39when it cooks.

00:03:40And then I'm just gonna keep the mixture simple.

00:03:42I don't feel like chopping up onions or anything.

00:03:45So, gonna go in with some onion powder and garlic powder.

00:03:48Of course, salt and pep.

00:03:50Gonna go with a little bit of barbecue sauce.

00:03:52Couple eggs, little splash of milk.

00:03:54Okay, I like to give it like a little head start.

00:03:56And then I'll add my breadcrumbs in, give it another mix,

00:03:59and let those breadcrumbs absorb some of that moisture.

00:04:02Okay, so we've got a little smokiness in there

00:04:04with the barbecue sauce.

00:04:05That's when we start moving towards that cowboy theme.

00:04:08You should think about cowboys and their campfire.

00:04:10Gonna go in with a little bit of cheese into the meatloaf,

00:04:13because why not?

00:04:14Now, as a kid, it's like meatloaf never used to look that good.

00:04:17It was like that ketchup topping was always just like too sweet.

00:04:20But now, I love a meatloaf.

00:04:22So now, grab a pan.

00:04:24This is about a nine by 13 size.

00:04:26So the whole thing will fill it up.

00:04:28You can also do a bigger pan if that's what you have,

00:04:30and then just shape it, you know, into a rectangle.

00:04:32Don't think I'll need this, but I'll give some little insurance.

00:04:35All right, and then just press it down.

00:04:37And doing it like this would also make

00:04:39a perfect meatloaf sandwiches,

00:04:42because you can just cut your slice,

00:04:45put it right on a piece of bread.

00:04:46You do want it to, you know, really hold together

00:04:48like a meatloaf, not just like a burger.

00:04:51So really kind of pack it down.

00:04:53I like to kind of press the sides in.

00:04:55It's kind of what I do when I make it as a loaf.

00:04:58Ta-da.

00:04:58Wash my hands.

00:05:00I'm washing my hands, Linda.

00:05:02Washing my hands.

00:05:04Some more barbecue sauce on top.

00:05:06This is instead of our normal ketchup glaze.

00:05:08If your family's up for spicier things,

00:05:11you can use whatever your favorite barbecue sauce is.

00:05:13I'm also using all the lazy things, okay?

00:05:15Bacon's that other smoky element.

00:05:17Some more cheese, and then I've got some onions.

00:05:21Ooh, sweet and salty, crunchy.

00:05:23We got all the perfect bites right there.

00:05:25Going 375 for about 30 minutes.

00:05:27I'm also, to keep things lazy and easy,

00:05:30doing just a bag salad.

00:05:32So one that's kind of like a coleslaw.

00:05:34I found this dill flavored,

00:05:36because it just goes with the barbecue thing.

00:05:38I love a bag salad.

00:05:39We always have this on here.

00:05:41Round out the meal with a veggie,

00:05:43take a shortcut, keep it lazy.

00:05:45Ooh, it looks good.

00:05:48Cheesy, browned, smoky, and it was ready in 30 minutes.

00:05:53Unlike the typical hour that it takes.

00:05:56Could just get you a little square of it.

00:05:58This looks, I might be making all my meatloafs

00:06:01on a sheet pan.

00:06:02Round out the meal, and a little Texas toast.

00:06:06That's a good looking dinner right there.

00:06:08Making a meatloaf start to finish with sides

00:06:12in less than an hour.

00:06:14Come on.

00:06:15Can't beat that with a stick.

00:06:16It's really tender.

00:06:17The way it just, the fork cuts right through it.

00:06:22Mmm, that's not your mama's meatloaf.

00:06:26The sweet and smoky from the barbecue sauce,

00:06:28with like the salt from the bacon

00:06:30and those crunchy onions on top.

00:06:31It's one of the better meatloafs I might've ever made.

00:06:34And I don't say that lightly.

00:06:35Ooh, I kinda wanna make the perfect bite.

00:06:39Mmm, that bite couldn't be more perfect if it tried.

00:06:46This one might be the laziest one of the day.

00:06:48I'm making no peak coconut curry chicken.

00:06:51This is a set it and forget it.

00:06:53Sort of like the slow cooker, you dump,

00:06:56you go do something else, and you come back and eat.

00:06:58So you start with your rice, you just put it straight in,

00:07:01and because I'm being extra lazy today,

00:07:03we're not washing it.

00:07:04You gotta get the full fat coconut milk.

00:07:06It's just the way to go.

00:07:07When you get it, it's got like the thicker layer on top,

00:07:10so you wanna stir your coconut milk first,

00:07:13because I'm going to reserve a little bit for a sauce.

00:07:16It's like the watery parts at the bottom,

00:07:18thick part at the top.

00:07:20Pour out about a quarter cup,

00:07:21and then just save that for later.

00:07:24The rest goes right in.

00:07:25I'm also gonna go in with some water,

00:07:26and then red curry paste.

00:07:28This is a great thing to keep on hand.

00:07:29It's very inexpensive,

00:07:31and it gives a lot of flavor without being too spicy.

00:07:34So this is still a kid-friendly dish.

00:07:37I served it to my kids the other night.

00:07:39They loved it.

00:07:40No one said this is too spicy.

00:07:42Couple tablespoons of soy sauce.

00:07:44See, we're pulling out those pantry staples again.

00:07:46A little bit of rice vinegar.

00:07:47Again, if you don't have it,

00:07:48you could just use plain vinegar and some sesame oil.

00:07:51Also going in with ginger, and then some salt and pepper.

00:07:55All right, then you just stir that up,

00:07:56and we're gonna place our chicken right on top.

00:07:58I've got a cup and a half of rice.

00:08:00Serves, for me, like five or six people.

00:08:02So you can also adjust that,

00:08:04and just add a little more liquid if you use more.

00:08:06All right, then you just put your chicken right on top.

00:08:08I'm doing a bone-in skin on chicken thigh.

00:08:10You can do whatever kind of chicken you like.

00:08:13I just always have these.

00:08:14They're like $2 a pound.

00:08:16All right, then just, you gotta season the top of the chicken.

00:08:19So I'm just gonna do salt, pepper, and a little garlic powder here.

00:08:22Now I'm gonna cover it with foil to bake it for most of the way,

00:08:26and then I uncover it during the last 10 minutes

00:08:27so that chicken can get a little more browned and crispy.

00:08:30But you wanna cover it.

00:08:31Otherwise, the liquid will evaporate out before the rice is cooked,

00:08:36and you'll end up with crunchy rice.

00:08:38And you're gonna cover it tightly so it doesn't escape.

00:08:40So you get double the flavor from that chicken as it cooks.

00:08:44The juices from the chicken drip into the rice.

00:08:47So it's not just like your rice is cooking in water.

00:08:50This is really the way I cook,

00:08:51because I get the dinner going,

00:08:53and then I can do all my other chores around the house

00:08:55that I was so lucky to come home to after work.

00:08:59Let's make the little sauce so it's ready.

00:09:01I've got the rest of the coconut milk.

00:09:02I'm gonna go in with a little more of the curry paste.

00:09:05Splash of soy sauce.

00:09:06And then just to really brighten it up,

00:09:08a little bit of fresh lime juice.

00:09:10This is what makes it, trust me.

00:09:12Because when I developed the recipe the other night,

00:09:14I was like, it's just missing a little something.

00:09:16Like it was like really flavorful,

00:09:18but I needed to brighten it up.

00:09:20So a little squeeze of lime did the trick.

00:09:21And don't buy bottled lime juice, okay?

00:09:24These limes are cheap.

00:09:26Flavor is superior.

00:09:27Just mix this up, and then I'll pop it in the microwave

00:09:29for just about 30 seconds to a minute just to warm it through.

00:09:32And this will tie our dinner right together.

00:09:35Get a glass of wine.

00:09:36Kick your feet up or go do 10 loads of laundry like I'll do.

00:09:40So you don't peak for the first 45 minutes.

00:09:43Then you uncover, turn the broiler on for just a couple minutes

00:09:48and brown it up.

00:09:49Got our sauce.

00:09:51We're just gonna kind of drizzle over.

00:09:53Lots of fresh cilantro.

00:09:54I mean, hopefully you like cilantro

00:09:56because this and that sauce tie it all together.

00:09:59It's gonna be hot,

00:10:01so you're gonna wanna let it cool off.

00:10:02I like some extra lime on here.

00:10:05This is another one where, you know, I mean, you could act like the cilantro

00:10:07as your green vegetable here, but I like to grab these little steam in the bag.

00:10:11Snow peas, this will make the perfect little side dish.

00:10:14Hot chicken and rice.

00:10:16Okay, my spoon over, just a little more sauce.

00:10:18It's one of those meals that looks fancy for a weeknight, but downright delicious.

00:10:23Also, if you've got your stocked pantry, less than 10 bucks.

00:10:27That's what I'm talking about.

00:10:30Mmm, that is not your typical boring chicken and rice.

00:10:34That little bright sauce at the end.

00:10:37This is just that perfect, simple meal, and it proves that we always overcomplicate things

00:10:42because good food doesn't have to be fussy.

00:10:44This dinner is all about shortcut ingredients because when it comes to lazy dinners,

00:10:49they are essential.

00:10:50This is chicken spinach alfredo crescent roll casserole.

00:10:55Say that three times.

00:10:57Shortcut ingredients we are using, pre-cooked rotisserie chicken.

00:11:02I've taught you before to get your chickens, shred it, keep it in your freezer, and then

00:11:08you've got your ready-to-go chicken when you are.

00:11:10Crescent rolls, store-bought alfredo sauce, and pre-shredded cheeses.

00:11:16Come on now.

00:11:17And this is going to be one of those things that you're like, I don't even care that it

00:11:22was shortcut.

00:11:22It tastes so dang good.

00:11:24I'm just going to take my rotisserie chicken, add it to a bowl, and then I'm adding spinach

00:11:29here.

00:11:29If you don't, or if your kids don't do spinach, you could always add some broccoli into the

00:11:36casserole or just serve it with another vegetable on the side.

00:11:40This is just a box of frozen spinach we've thawed and drained.

00:11:43But you know me, I like if a green vegetable is in it, that is a complete meal in one

00:11:48pan.

00:11:49I'm going to add in a little onion powder and garlic powder and a little salt and pepper

00:11:52just to flavor up all our layers.

00:11:54And then I'm going to add in a little grated parm into the inside.

00:11:59I'm going to put that filling inside of our crescent rolls.

00:12:02So just unroll them and separate them into triangles.

00:12:05Fill up your crescent rolls and roll them up.

00:12:07It's okay if it peaks out a little bit.

00:12:09It's all going to the same place.

00:12:11Just line them up in your casserole dish.

00:12:14They don't have to be perfect.

00:12:15They're just going to kind of squeeze them in there.

00:12:17All right, for the sauce, take your alfredo.

00:12:20Also going to add a little milk into the jar.

00:12:22Give it a little shake.

00:12:24Pour it in.

00:12:25Just mix this together and just pour it right over.

00:12:28All right, and then finally top it with shredded Italian blend cheese.

00:12:32You could also do just mozzarella.

00:12:35I mean, why not?

00:12:36Now we just cook this until everything is browned and bubbly.

00:12:39It goes in at 350 degrees, probably about 40 minutes.

00:12:43See, it takes no time to put together.

00:12:46Then you can be having your little happy hour or helping with homework while it cooks.

00:12:51Hot, brown, and delicious.

00:12:54The cheesy smell is so good.

00:12:57Clearly, we cannot take a bite of that.

00:13:00So at this point, you want to let it stand for at least 10 minutes before serving.

00:13:03Freshen it up with some fresh parsley, and let's dig in.

00:13:07If you have any leftover sauce, you could spoon that over.

00:13:11A little more parsley, and a little more pepper.

00:13:14Chicken, spinach, alfredo, crescent roll casserole.

00:13:17Longest recipe title ever.

00:13:20The way the cheese is kind of browned right there, you know that's going to be the best bite.

00:13:33So good.

00:13:33It's like you're having chicken alfredo, but with like a cheesy roll on the side, and you're putting it all

00:13:40together.

00:13:40The flavor just soaks into the crescent roll, and then it gets that cheesy crust.

00:13:44It's comfort food, slightly elevated.

00:13:47While this is so fitting for a busy weeknight, it's also special enough to serve company.

00:13:52I could eat this whole thing.

00:13:53My kids are going to love this.

00:13:55My final trick is another one-pan dump-and-go, and it's perfect for your Taco Tuesday.

00:14:01This is lazy chicken enchiladas.

00:14:04See, I'm doing this, because I know they're not real enchiladas.

00:14:06You've probably seen a version of this before, but I kind of zhuzhed it up a little bit to make

00:14:12it more of a hearty, full meal.

00:14:13So I'm going to kind of create some layers here, starting with some refried beans.

00:14:18Just add this to a bowl, because I'm going to stir it together with some cream cheese.

00:14:24If you've ever had Texas trash dip, kind of what I'm creating on the bottom.

00:14:28Then I'm going in with just a little bit of my cheese right here.

00:14:31And then this goes on the bottom of our dish.

00:14:34Casserole dish.

00:14:36Now we build.

00:14:37Spread it out.

00:14:38Then taquitos.

00:14:40I'm doing chicken taquitos.

00:14:42This is just such a good shortcut.

00:14:44This is very customizable based on what size casserole dish you're using, how many people you're trying to feed.

00:14:49We always have these.

00:14:50If you have any leftover, they make great after-school snacks.

00:14:53Then enchilada sauce right over the top.

00:14:55As it cooks, the tortillas really absorb the sauce.

00:14:59You can get this big old jar at Trader Joe's, or you can do two of the smaller cans.

00:15:03All right, then you're going to top it with the rest of the cheese.

00:15:05Everything in here is cooked, so you can cook it uncovered just until it's browned and bubbly.

00:15:11Melty and bubbly, I should say.

00:15:13Now you could stop here, or you can give it in chorito vibes.

00:15:17I mean, we're just mixing all the foods.

00:15:18Then into the oven we go, 375 till hot and bubbly.

00:15:23Probably take about 25 minutes.

00:15:25Oh yeah, perfect.

00:15:28Hear that?

00:15:29Hot and bubbly.

00:15:30That's the way we like it.

00:15:32We've got time.

00:15:33Because you don't want to let this sit for about 10 minutes.

00:15:35That is just the right amount of time to make a marcolita.

00:15:40Now we're talking.

00:15:44It's just going to make it all taste better.

00:15:46Mmm.

00:15:47Okay.

00:15:48Nicole, back to business.

00:15:50Green onions.

00:15:51You can do salsa.

00:15:52You can do guacamole, avocados.

00:15:55Whatever.

00:15:55I'm just going to dig right in.

00:15:57This smells so good.

00:15:59I like a little sour cream on top.

00:16:02I'm also going with a little cilantro because I have some leftover.

00:16:05So easy.

00:16:06Sometimes easy.

00:16:07It's just the answer.

00:16:12Mmm.

00:16:15Excellent.

00:16:16There's nothing not to love here.

00:16:18The sweet corn tortillas with that chicken.

00:16:20It's subtly sweet.

00:16:22There's so much punch of flavor from just the enchilada sauce.

00:16:25And this dish is super hearty.

00:16:26It's going to feed a lot of people.

00:16:28It's going to keep them full.

00:16:29And it took us all of about five minutes to prepare.

00:16:33That's my kind of lazy right there.

00:16:36The refried beans at the bottom.

00:16:38That did it for me.

00:16:39You'd think I'd be stuffed by now.

00:16:41And I am.

00:16:42When it's so good, you just can't stop eating.

00:16:44This dish tastes anything but lazy.

00:16:48Boilermaker tailgate chili.

00:16:49This one has it all.

00:16:51It's beefy.

00:16:52It's got beans.

00:16:52It's tomato based.

00:16:53Perfect for tailgates.

00:16:55So it's called Boilermaker chili after the Purdue University Boilermakers and their tailgate.

00:17:03The hardest part about the recipe is just chopping the vegetables.

00:17:06Once that's done, it all comes together in one pot.

00:17:09And we know that's my favorite way to cook.

00:17:11So let's head over and get it all in the pot.

00:17:15We're going to start by just browning our meats.

00:17:17This is ground chuck along with ground Italian sausage, which is going to add, you know, a bunch of extra

00:17:23flavor.

00:17:23This is going to be your friend for this.

00:17:25And this process will probably take about 10 minutes.

00:17:28It's browned.

00:17:29And that sausage flavors the ground beef because it's got built in flavor in it.

00:17:33This is one of the top rated chili recipes at All Recipes.

00:17:37So that's why I chose it to show you.

00:17:40And I've never made it before.

00:17:41There's a bunch of fat in here.

00:17:43So we're going to drain that out to avoid, you know, having to dirty up a colander.

00:17:47This is the way I drain my ground beef.

00:17:50That's how to use the absorbent paper towels.

00:17:53I'm going to add the veggies in first.

00:17:54I'm second guessing my pot choice.

00:17:57I might should have gone bigger.

00:18:00Also a little bit of celery.

00:18:02And then I'm going in with two seeded and chopped jalapenos.

00:18:05So I'm just going to cook this until those veggies start to like soften and cook down a little bit.

00:18:10Before I add in the other stuff, I can go ahead and add my seasonings in here while these veggies

00:18:13cook down.

00:18:14So I'm going in with a little oregano.

00:18:16The recipe does call for basil and I'm just not good at it because I just don't want this to

00:18:20taste like spaghetti sauce.

00:18:23Cumin and chili is a must.

00:18:25It just kind of gives you that earthy smokiness.

00:18:28Peppery really helps with that rich color.

00:18:31And then cayenne.

00:18:31It calls for a teaspoon.

00:18:32That kind of sounds like a lot.

00:18:34Maybe I'll start with a half a teaspoon.

00:18:36You can always add more.

00:18:36A little bit of sugar.

00:18:37This is going to cut some of the acid in the tomatoes.

00:18:40Salt, of course.

00:18:42And pepper.

00:18:43And then I'm going to let this kind of toast before I add in the liquid.

00:18:45Keep in mind, you did not see me add a packet of chili seasoning.

00:18:50We don't need that.

00:18:51Okay, we don't need that.

00:18:52As a matter of fact, I don't think we need it in any recipe today.

00:18:55You've got those spices in your spice cabinet.

00:18:57And if you don't, you need to have them in there.

00:18:59In with some hot sauce, whichever kind you like.

00:19:01Some Worcestershire.

00:19:03Before I add the beer, I'm going in with some tomato paste.

00:19:05See how we're just kind of like building our layers of flavor in here.

00:19:09If we can get any of that stuff to caramelize, it's just going to make for a richer flavor in

00:19:13the pot.

00:19:14Now we deglaze with our beer.

00:19:19It's nothing like that first sip of cold beer though.

00:19:22In with the tomatoes.

00:19:24And those will kind of cook down and break down as this simmers.

00:19:28And then the beans.

00:19:30So for this one, it's all chili beans, which are just red beans.

00:19:32So three regular cans and one spicy can.

00:19:36I'm going to add in a little water to these cans just to rinse the residual tomato out.

00:19:40And because it's going to be super thick.

00:19:43So I told you, that's a pot of chili right there.

00:19:46The recipe calls for four bouillon cubes.

00:19:48That sounds like a lot.

00:19:49These are the larger cubes.

00:19:51So I really think I'll go one and a half.

00:19:53This has that MSG goodness in it.

00:19:55So it's really going to make this delicious.

00:19:58Okay.

00:19:59Now you got to let it do its thing.

00:20:00The instructions just say cover and then let it simmer all day or at least two hours.

00:20:05So we're going to go as long as we can.

00:20:07The tailgate has officially begun.

00:20:10Oh yeah, look at that.

00:20:12Everything softened, thickened up and it smells amazing.

00:20:17I did forget a key ingredient apparently in Boilermaker chili is bacon bits.

00:20:23I'm assuming it's the kind that come from the can or the bottle.

00:20:26I don't have that.

00:20:27But I did cook off a little bacon, finely chop it.

00:20:29So now we have real bacon bits going in.

00:20:32I love the bean to tomato to everything else ratio.

00:20:36All right, since this is our traditional chili of the day, I'm going to top it in the most

00:20:41traditional way.

00:20:42Normally I would do saltines, but since it's a tailgate chili, I'm going to go with the Fritos.

00:20:47The great value version, of course, because I'm thrifty.

00:20:49And a little sour cream.

00:20:52The Boilermaker Chili.

00:20:53This chili has almost 9,000 reviews on all recipes, so it better hold its weight.

00:21:01That's just a delicious, perfect chili right there.

00:21:04It's the classic one.

00:21:05It's what you expect when somebody says, you know, you want to come over for a pot of chili.

00:21:08It's got all the richness.

00:21:10It's got spice a little bit in the back.

00:21:12You can always make it spicier if you want to.

00:21:13This is your crowd-pleasing chili right here.

00:21:15I've got to learn to stop myself.

00:21:17I've got a lot more to go.

00:21:18This next one is my creation and another one that is absolutely perfect for game day.

00:21:23This is Buffalo Chicken Chili, and I'm telling you, you're going to love it.

00:21:26This one's also the easiest of the day.

00:21:27It all comes together in the slow cooker.

00:21:29So I'm going to do boneless, skinless chicken breast and chicken thighs.

00:21:33Two cans of green chilies.

00:21:35And then one can of fire-roasted tomatoes.

00:21:37I love using fire-roasted and chili.

00:21:39It's just kind of like one flavor level up.

00:21:42Wingsauce.

00:21:43Buffalo sauce.

00:21:44Packet of ranch seasoning because buffalo and ranch.

00:21:48Tablespoon of chili powder.

00:21:49And then a teaspoon of smoked paprika and cumin.

00:21:53And then two and a half cups of chicken broth or chicken stock.

00:21:57The bulk of the chili is done right here.

00:21:59I'm just going to crank this on high for about two and a half hours.

00:22:01Then we finish it up.

00:22:03So easy.

00:22:04Lord, I almost forgot the onions.

00:22:07Okay.

00:22:08Smells delicious.

00:22:09Chicken is cooked.

00:22:10So you know how it goes usually when you're making chicken anything in the crock pot.

00:22:15After you've cooked it, we're going to pull it out, shred it up, and put it back in.

00:22:19I kind of like chunky shreds, so that's the way I do it.

00:22:23I just don't want it to be like too stringy.

00:22:25All right.

00:22:25This goes back into the crock pot with some cream cheese to make it creamy.

00:22:30And I've had my cream cheese out softening.

00:22:32It's going to melt in there better.

00:22:34Also stirring in two cans of white beans that have been drained and rinsed.

00:22:39I'm just going to stir this in, cover it back up, and let it go another just like 15 minutes

00:22:43until everything is melted and creamy.

00:22:45Oh, yeah.

00:22:46That cream cheese is like 95% melted.

00:22:50But I can't wait any longer.

00:22:52So here's how we serve it up.

00:22:54This might be your favorite one of the day.

00:22:56All right.

00:22:56Now here's how I like to top this one off.

00:22:59A little cheddar cheese.

00:23:01You could also do some like crumbled blue cheese if you were really wanting to hype up the buffalo.

00:23:06Some green onion for just that little kind of bright fresh crunch.

00:23:10What do you eat your buffalo chicken dip with?

00:23:12But Fritos.

00:23:13Perfect bites.

00:23:14A whole bowl is a perfect bite.

00:23:18It's the unexpected one.

00:23:19It's the fun one to bring to the party.

00:23:21It's the one that's going to win you the awards.

00:23:23I mean, you don't know if you're leaning more buffalo or more chili.

00:23:27It's the perfect combo.

00:23:29Perfect balance.

00:23:30And like I said, a bowl of perfect bites.

00:23:32Million dollar spaghetti.

00:23:34When you hear million dollar anything, what you really can expect is cheesy, creamy, rich, and indulgent.

00:23:43I'm going to start by boiling the spaghetti.

00:23:45Salt the water.

00:23:46Drop the noodles.

00:23:47And then you're going to cook this until it's al dente.

00:23:49Now let's go ahead and get a couple things out of the way.

00:23:52This spaghetti dish is by no means Italian.

00:23:55Okay.

00:23:56Number two.

00:23:57Million dollar spaghetti is built like a casserole.

00:23:59It's like a spaghetti casserole.

00:24:01And it has all of the creamy indulgence one can handle.

00:24:04So I'm going to make a little meat sauce in here.

00:24:07A little olive oil.

00:24:08And I like to get my onion going first just to get it a little softened.

00:24:12Just give it about a minute head start.

00:24:14I'm going in with a pound of ground beef and Italian sausage just to maximize the flavor and richness.

00:24:21Yummy.

00:24:22Get this good and brown and crumbled.

00:24:24Just going to add in a little bit of garlic powder here.

00:24:27All right.

00:24:27Meat is browned.

00:24:29Pasta is cooked.

00:24:30Let's drain it.

00:24:32Add in a half a stick of butter and let that coat those noodles.

00:24:36I'm going to drain some of this fat off of the meat.

00:24:39And then we're just going to use some store bought sauce since we already have enough stuff going on.

00:24:43I'm going to add a splash into the noodles, the rest into the sauce.

00:24:47Just a little splash of water to rinse out the jar.

00:24:49All right.

00:24:49And then I'm just going to let this simmer for about five minutes.

00:24:52And then we're going to start building our layers.

00:24:55Before we layer, I have to make the iconic creamy layer.

00:24:58This is what makes this million-dollar spaghetti versus just any other baked spaghetti.

00:25:04I think this dish, while it is indulgent, could also be considered a high-protein meal.

00:25:09So we have two pounds of meat and now eight ounces of cottage cheese going in.

00:25:13Now, I don't think this is weird because, like, my dad used to always put cottage cheese in lasagna.

00:25:18But what he didn't do was put sour cream in it.

00:25:21But here we are breaking all the Italian rules, which is why this is not Italian.

00:25:25And then also eight ounces of softened cream cheese.

00:25:28I've studied a lot of million-dollar spaghetti recipes,

00:25:31and I've kind of taken what I think is the most consistent things plus the best things from the recipes

00:25:37and created what I'm calling the best million-dollar spaghetti.

00:25:41But this right here is consistent with all of them.

00:25:44I got us a million-dollar casserole dish because it is only sitting.

00:25:49All right. In goes half of our buttery noodles.

00:25:53Then all of our creamy layer and the rest of your spaghetti.

00:25:57Some may also argue that they're called million-dollar recipes because they take a million dollars to make.

00:26:02In this economy, that is accurate.

00:26:04All right. And then goes the sauce.

00:26:08Boy, this is, like, giving lasagna vibes, but it's easier.

00:26:12All right. And then, you guessed it, we're just going to top it with some more cheesy indulgence.

00:26:17This time, mozzarella. Now, a lot of recipes also use cheddar here.

00:26:23I just couldn't do it, y'all. Just couldn't do it.

00:26:26I've already gone against so much of what I believe in.

00:26:29But I just remember coming home, like, from spending the night at a friend's house when I was a kid,

00:26:33and I couldn't believe they put, like, a slice of American cheese on their spaghetti.

00:26:37And I told my mom because that seemed so wrong.

00:26:40And then some grated parm.

00:26:42This goes into the oven 350 degrees until it's hot, browned, and bubbly.

00:26:47Everything is still, you know, pretty warm, the sauce and the noodles.

00:26:51So it shouldn't take that long, probably no more than half an hour.

00:26:54If it does start to get too brown, you can always put a little foil over it halfway through.

00:26:58That is gorgeous.

00:27:00Let this sit for about 10 minutes before digging in.

00:27:02Come on, baby.

00:27:04Woo!

00:27:05Look at the layers that we have created in here.

00:27:09I'm going to finish it off with a little green.

00:27:11And the longer you let it set, the more defined your layers are going to be.

00:27:17You know I'm impatient like that.

00:27:18And you know only a gold fork will do.

00:27:25Mmm.

00:27:26With that cream cheese in there, a little bit of sour cream,

00:27:28it's a whole different experience than lasagna or any other baked spaghetti.

00:27:32So I am consistent with saying the million-dollar spaghetti is different than any other baked spaghetti.

00:27:37I know my kids would love this also because they don't love when lasagna or spaghetti is, like, too saucy.

00:27:43They almost like just, like, a light coating of tomato sauce.

00:27:45And that's what you get with the pasta.

00:27:47All the sauce kind of stays on top.

00:27:49And then that cheese forms a nice crust.

00:27:52As much as I want to finish this whole plate, I've got four more to go.

00:27:57Inspired by Million Dollar Dip comes Million Dollar Chicken.

00:28:00All the flavors of that delicious dip turned into a full meal.

00:28:04Can't get much more indulgent than that.

00:28:06This, to me, replaces that poppy sea chicken.

00:28:09If you're looking for a good chicken casserole, this is, like, poppy sea chicken,

00:28:14but about, like, I don't know, eight, ten, twelve times better.

00:28:17But just like poppy sea chicken, it starts with cream of chicken going in the sauce.

00:28:22And for this, I just use rotisserie chicken.

00:28:23Then we're going to add in some softened cream cheese, just about half a block.

00:28:27Half a cup of sour cream.

00:28:28Then half a cup of cottage cheese.

00:28:30So this part could be inspired by the Million Dollar Spaghetti.

00:28:34All right.

00:28:35Then it's just a little garlic and onion powder and a little Cajun seasoning.

00:28:38And we just mix it up.

00:28:40Then just to freshen it up and make it just a little bit healthy, some fresh parsley.

00:28:44I mean, just a little bit of fresh parsley.

00:28:46You've heard me say this before, but it adds so much freshness without changing the flavor of anything,

00:28:51especially when you're using anything that comes out of a can.

00:28:53I love using fresh parsley.

00:28:55Everything just goes straight into a casserole dish.

00:28:58There's nothing bulky in here.

00:28:59There's no rice or potatoes.

00:29:01So you can serve this over rice if you want, or you can just serve it alongside a salad.

00:29:06Go in with some mo cheese and cracker topping, the Ritz cracker, and some melted butter.

00:29:12All right.

00:29:13Then this just goes into the oven, 350 degrees for about 35 minutes, or browned and bubbly.

00:29:18Here at Bublin, that crunchy top and that creamy underneath.

00:29:23And I finish it with some fresh green onions, because that's in just about everything that's Million Dollar.

00:29:29And then I like to serve it like I do my poppy seed chicken, just simply over some rice with

00:29:33a little green salad.

00:29:35Telling y'all, next time you're thinking of what to bring those friends and neighbors, skip the poppy seed chicken

00:29:42and thank me later.

00:29:49It's just so good.

00:29:51Everything is just tied together so beautifully.

00:29:53The cream of chicken is really hidden, I think is one of the reasons why I like it.

00:29:57Even that little bit of parsley freshens it up.

00:30:00The little Cajun seasoning in there, there's just so much flavor in this chicken casserole.

00:30:04And it doesn't taste like just a can that's been sitting on the shelf that you mixed with some chicken.

00:30:10It's so much more than that.

00:30:11I mean, tastes like a million bucks.

00:30:14This is a million dollar recipe you've never had before.

00:30:17You know how I know?

00:30:18Because I just made it up.

00:30:19This is Million Dollar Meatballs.

00:30:21Just sounds good.

00:30:22You know it's gonna be good.

00:30:23You know I love a good meatball.

00:30:24These meatballs can be served as a main dish over pasta, which is what I'm gonna do.

00:30:29Or you could just make this and then stick it in a crock pot on warm and serve these at

00:30:34a party.

00:30:35I'm gonna go in with an egg.

00:30:36You know I always like to make my mixture before I add the meat so they don't get overworked.

00:30:40And then instead of breadcrumbs, although you can totally use breadcrumbs, I'm doing crushed up Ritz crackers.

00:30:45I don't have to explain why.

00:30:46Kind of moisten these cracker crumbs with some half and half.

00:30:50And then some grated parm.

00:30:51And then I'm going in with two garlic cloves.

00:30:53Just really like picking up the flavor of these meatballs.

00:30:56All right, let me give this a mix.

00:30:58You don't really want a big chunk of crackers, so make sure those are broken up.

00:31:02In goes ground chicken.

00:31:03So these are chicken meatballs.

00:31:04You can do them with beef if you want.

00:31:06I have done both.

00:31:07And I think the chicken is better here.

00:31:10Half a teaspoon of salt and a quarter teaspoon of pepper.

00:31:14For another cheese factor in with some shredded mozz.

00:31:18Okay, now we roll.

00:31:20Remember my tip about rolling meatballs.

00:31:23It's always easier, especially with ground chicken, which tends to be a little stickier.

00:31:27To wet your hands and then roll.

00:31:29For whatever reason, I like to make these meatballs a little more like cocktail size.

00:31:34Normally when I do my like spaghetti and meatballs, I do them like golf ball size.

00:31:37This is about half of that.

00:31:39So you get more on your plate.

00:31:41And then I'm going to bake these meatballs while we make the sauce.

00:31:44All right, these are rolled and ready to go.

00:31:45I'm going to pop these into the oven at 400 degrees.

00:31:47And while they cook, we'll make the million dollar sauce.

00:31:51So for the sauce, I've started with bacon because million dollar.

00:31:55Getting that good and crispy.

00:31:58I'm going to drain off a lot of that grease.

00:32:00You can save it obviously for cooking something else and then just put your bacon back in.

00:32:05And then we're going to turn this into a bacon Alfredo.

00:32:09And I'm just using store-bought Alfredo sauce here.

00:32:11You could also just go in straight with heavy cream if you want.

00:32:14I'm going to add a little more half and half to the jar.

00:32:16Shake it up and pour that in.

00:32:19Million dollar recipes.

00:32:20The more indulgent, the better.

00:32:23All right, and then I'm just going to let that simmer.

00:32:25I'm going to add a little more to the sauce.

00:32:26Some crushed red pepper.

00:32:28Grated parm.

00:32:29And a little lemon zest.

00:32:30A little juice too.

00:32:32All right, now drop those meatballs in.

00:32:35Just take 10 minutes in the oven.

00:32:37Does it look like it's worth a million dollars yet?

00:32:40I'm going to let that come together for just about five minutes.

00:32:42Then I'm just going to finish it off with a little sour cream.

00:32:44I don't want to put the sour cream in now because I don't want it to break if this gets

00:32:48too hot.

00:32:48It's just going to kind of brighten everything up.

00:32:50Kind of add that tang and almost like a hint of sweetness.

00:32:53And you just want to stir that in and then take it off the heat.

00:32:57Or keep it on super low.

00:32:59At the end, if the sauce gets a little too thick, go in with a little water.

00:33:05If you've never had this one before, this might be the first one you need to make.

00:33:09All right, to serve this up, I've just taken some pasta and tossed it with a little of the sauce

00:33:14and parsley.

00:33:15A little sauce.

00:33:16I'm going to give it a little sprinkle of crushed red pepper.

00:33:19Optional, but recommended.

00:33:21And the rest of the green onions from earlier.

00:33:23Million dollar meatballs coming right up.

00:33:26Let's see if the taste lives up to the name.

00:33:28Mm-hmm.

00:33:29That's a perfect way.

00:33:30You can just look and you can see how tender it's going to be before you even bite into it.

00:33:40The indulgences I have taken in today is unmatched.

00:33:45I'm going to have to eat some green veggies tonight, but a million percent worth it.

00:33:49This meatball is so full of flavor.

00:33:52There's something about a chicken meatball.

00:33:54It is the most tender meatball, but also it's the perfect vessel to absorb all these flavors.

00:33:59So you taste the bacon, you taste the green onion.

00:34:02I feel like this is just a new take on chicken Alfredo and definitely one you're going to want to

00:34:06try.

00:34:07These are incredible.

00:34:08This is the first time you're seeing it.

00:34:09You got to try it.

00:34:10And these million dollar meatballs won't break the bank.

00:34:14You need to be building casseroles in your cast iron skillet.

00:34:17I'm going to show you why.

00:34:18Cast iron skillets are perfect for casseroles because you can build the layers of flavor in there just like any

00:34:23of my favorite one pan meals.

00:34:25But then it also, of course, can go straight to the oven.

00:34:28So a lot of times when you're making a casserole, you're mixing everything, maybe browning some stuff on the stove

00:34:33and then putting it in a casserole dish.

00:34:34No casserole dish needed.

00:34:36So I've already started by cooking off some bacon.

00:34:39I've got that here.

00:34:40And now to the drippings, I'm going to brown my meat.

00:34:42I'm making cowboy casserole.

00:34:44Starts off with ground beef and ground sausage in addition to the bacon.

00:34:49So think about anything with cowboy is generally something you would cook or expect to be cooked over a campfire.

00:34:56Speaking of which, you can cook with a cast iron on a campfire.

00:35:00Cowboy dishes tend to be extra hardy, and this is no exception because it's got to feed those cowboys after

00:35:06a long day on the range.

00:35:09Yow.

00:35:10Browned and crumbled.

00:35:12Now in go the veggies.

00:35:14Of course, we'll link the recipes because you can adapt this method to countless recipes.

00:35:19Just cook these veggies until they soften a bit.

00:35:21Then we mix everything else in and pop it in the oven.

00:35:24And we can take it off the heat to do that.

00:35:26All right.

00:35:26Now we just finish building the casserole.

00:35:29Just a can of cream of mushroom.

00:35:32A little bit of sour cream.

00:35:35Some milk.

00:35:36Some frozen corn.

00:35:38This is definitely one of those casseroles that appeals to everybody.

00:35:41Very family friendly.

00:35:43Stir back in the bacon.

00:35:45A little bit of cheese.

00:35:47Salt and pepper.

00:35:48And now for the good part.

00:35:49Every casserole should have a good topping.

00:35:51Tater tot topping.

00:35:52Yes, please.

00:35:53Top it with some more cheddar than our tater tots.

00:35:56And you want to arrange them in a little circle.

00:35:59Keep it cute.

00:36:00Not every casserole has to be rectangular.

00:36:03And I saved just a little bit of cheese to fill in the nooks and crannies.

00:36:06All right, then this goes into the oven 375 degrees until those hash browns are good and crispy.

00:36:13And it's hot and bubbly.

00:36:14It's not your grandma's cast iron skillet recipe.

00:36:17My gosh.

00:36:20Cast iron skillets for casseroles make for a beautiful presentation.

00:36:25Like all casseroles, you're going to want to let it sit for a minute so that way it comes together

00:36:29a little better.

00:36:30I'm going to top this one with some green onions.

00:36:32Just feels right.

00:36:33I'm going to let it sit for a couple minutes before I dig in.

00:36:38Yum.

00:36:39Ooh.

00:36:40I'm going to let it sit for 10 minutes and you can see how piping hot it still is.

00:36:46Cast iron skillets know how to hold their heat, maybe.

00:36:48I'm going to top this with a little more heat since it's cowboy inspired.

00:36:59Taking the extra time and getting those tater tots extra crispy on top.

00:37:04Key.

00:37:05The flavors in here are so satisfying.

00:37:08This is definitely a meal that's going to stick to your ribs, keep you full a long time, and keep

00:37:13those cowboys happy.

00:37:16Hmm.

00:37:17Did you know a cast iron skillet is the perfect vessel to roast a whole chicken or other large cuts

00:37:23of meat?

00:37:23Well, it is.

00:37:24And you know now.

00:37:25A bonus is that you get your side dish in there as well.

00:37:28It's good to kind of build a base.

00:37:31Potatoes are the perfect thing to use.

00:37:33Then as the chicken roast, it flavors the potatoes.

00:37:37So good.

00:37:38Because cast iron skillets can withstand a high heat in the oven.

00:37:44Plus, they hold their temperature for a long time.

00:37:48So it cooks evenly.

00:37:50It gets nice and hot.

00:37:51So I'm going to get the veggies in the bottom.

00:37:54Toss in some rosemary.

00:37:55I'm going to go in some olive oil.

00:37:57A little garlic powder.

00:37:58Salt and pepper.

00:37:59Just like if you were making roasted potatoes.

00:38:01And now you don't have to dirty a second pan.

00:38:03It can all happen in here.

00:38:05Okay.

00:38:05And then I'm just going to kind of season the chicken the same way.

00:38:08It's nice and dry.

00:38:09So that means it's going to get good and crispy.

00:38:10So I'm just going to go ahead and season it as well.

00:38:13Salt and pepper.

00:38:14Don't forget the inside.

00:38:16I'm going to stick some of that rosemary inside.

00:38:19And I'm going to go on with a little bit of lemon pepper too.

00:38:21Just because I like a little lemon pepper roasted chicken.

00:38:24Make sure it's all well seasoned.

00:38:25And then you're going to want to tuck the wings back just so they don't burn.

00:38:28And you could tie the legs together with twine if you want to.

00:38:33I don't want to.

00:38:34And just set that chicken right on top.

00:38:37This will go into the oven 425 degrees for about 50 to 60 minutes.

00:38:41Or just until that chicken's done.

00:38:43Not all the potatoes will get nice and roasted brown.

00:38:45But the ones around the edges will.

00:38:47The ones right under the chicken probably aren't.

00:38:49But they're all going to absorb that good chicken juice that starts dripping and cooking.

00:38:54Oh gosh, so good.

00:38:57Probably one of the more impressive roast chickens you've ever seen.

00:39:01Am I right?

00:39:01Great thing about the cast iron skillet is the even heating.

00:39:04So everything is evenly cooked.

00:39:06And the bonus, when you see those potatoes, get it ready.

00:39:11Maybe some of the best you've ever had.

00:39:12Like all roasted meats, we've got to let it rest.

00:39:14Let me show you these potatoes.

00:39:17They're so tender.

00:39:18And then there's like some caramelization that happens around the outside.

00:39:22But all this juice, that is liquid gold.

00:39:26All right, let's check out this chicken.

00:39:28See that crust?

00:39:30I mean, did we take a moment to appreciate that crispy crust?

00:39:34Juicy, tender.

00:39:36Just gonna make a little sample plate.

00:39:38Don't forget to cook up a green veggie to go with.

00:39:41I'm telling you, it's really like three delicious things in one skillet.

00:39:45You get so much flavor from the caramelization that occurs, and that helps flavor the veggie side dish and the

00:39:51juices.

00:39:52And then you get perfect roasted chicken.

00:39:55Hear that?

00:39:59That melts in your mouth.

00:40:01Mmm.

00:40:02But this is my favorite pork.

00:40:09Mmm.

00:40:10It's one of the best potatoes I've had in a long time.

00:40:12If you're not roasting your meat in a cast iron skillet, I promise you, you're missing out on a lot

00:40:16of good things.

00:40:17You know what else you need to be making in your cast iron skillet?

00:40:20Hot dips.

00:40:21My favorite food.

00:40:22I'm whipping up campfire queso, intended to be made in a cast iron skillet.

00:40:27You can cook it and serve it straight from here because, like I said, it holds the heat for a

00:40:32long time.

00:40:33So your dip will stay nice and melty.

00:40:35You don't need a crock pot.

00:40:37Genius.

00:40:38Campfire queso, similar to the cowboy casserole in its flavors.

00:40:43But we're going to start by cooking off some sausage and ground beef.

00:40:46This is just a fun thing to do as the weather starts getting nicer and people want to be outside

00:40:51grilling.

00:40:52Don't even dirty the kitchen at all.

00:40:54I'll make everything outside on the grill.

00:40:56Put that brown and then we'll add everything else.

00:40:57Now I'm going in with some jalapeno, some red onions, some red bell pepper.

00:41:01I'm going to cook that down also until those veggies are good and soft.

00:41:05All right.

00:41:06Now the main cooking is done.

00:41:07I'm going to stir in the cheeses.

00:41:09And that's when you want to set it on the indirect heat on your grill or in your smoker set

00:41:14on low.

00:41:15A little Rotel cream cheese and some Velveeta.

00:41:18And this is typically when you would put this in the slow cooker and let it go low.

00:41:22But we're doing it campfire style.

00:41:25Or pretend campfire.

00:41:27And some pepper jack cheese.

00:41:28I know it looks like it's not going to fit, but it will.

00:41:31Cover it up.

00:41:32Let it go low and slow.

00:41:34Go grab yourself a cold beer.

00:41:36Check this out.

00:41:38Some cowboy queso.

00:41:40And what's good is nothing's going to burn.

00:41:42So you can really let this go, you know, an hour or two on that low smoker.

00:41:47Plus you would get some of that smoke flavor in there.

00:41:50It's really easy.

00:41:51You can just serve straight from the skillet.

00:41:54Best part about serving out of the cast iron skillet is that it holds its heat for a long time.

00:42:00So a hot dip is perfect.

00:42:01No crock pot required because it's going to stay warm and melty for a while.

00:42:06I mean, to me, this is dinner.

00:42:07And like I said, no need to dirty up the kitchen for anything.

00:42:11You can make your appetizers, your main entree, and even your dessert in a cast iron skillet.

00:42:17We'll get to that one in a little bit.

00:42:23Mmm.

00:42:24This will work for any of your hot dip recipes.

00:42:27But this one is the recipe you should try first.

00:42:30That is divine.

00:42:33I'm going to have to restrain myself.

00:42:37You've seen me do this next method before, but you really haven't seen me do it in a cast iron

00:42:41skillet.

00:42:42I am making chicken fra diablo.

00:42:44It's another one pan chicken meal, similar to what I've done in the past, but a different recipe.

00:42:49While I don't use a cast iron skillet a lot in my videos, this is the way I always do

00:42:53it at home.

00:42:53And it produces the best crispy skin.

00:42:56I do have three different sizes of cast iron skillet, none expensive at home.

00:43:01But I like a large one, so you want like a 12 to 14 inch, and then an 8 to

00:43:0610 inch.

00:43:06And then I've got like a small little baby for, you know, some small projects.

00:43:10This is the time to break out the big one.

00:43:12And you can attribute the good crispy skin to, again, that even heating, plus the fact that it can withstand

00:43:18a high cook temperature.

00:43:20Some people like to start their chicken thighs in a cold pan to render that fat out.

00:43:26I don't think it's necessary.

00:43:27I think you can still get crispy skin this way.

00:43:30Just give it a little press when you put it in.

00:43:32Skin is on the other side, and you know the rule.

00:43:34Walk away.

00:43:35Let it go.

00:43:36Let it cook until it's good and crispy.

00:43:39Is it loud enough?

00:43:41I probably could have used one less chicken thigh so it wasn't so crowded in there, but we made it

00:43:46work.

00:43:47And look at all the flavor we have developed on the bottom of the skillet.

00:43:50I mean, the crispiness that is achieved in the cast iron skillet is almost unmatched.

00:43:55Maybe it is unmatched.

00:43:57So to that, we cook our veggies like normal.

00:43:59This is fra diablo, which means, like, devilish.

00:44:03So it's extra spicy.

00:44:04Some red pepper.

00:44:06Then go some garlic.

00:44:07Some crushed red pepper to keep it even spicier.

00:44:11A little Italian seasoning.

00:44:13Recipe calls to add butter when we were browning those, but you can see we didn't need that,

00:44:17because we rendered out a good bit of fat.

00:44:19Right, now we're going to further lift the flavor from the bottom with some acid, wine, and tomato.

00:44:26Going with some tomato paste and some fire-roasted tomatoes.

00:44:30Because that now looks so good, it smells even better.

00:44:32Now I'm going to put the chicken back in, along with any juices that have accumulated.

00:44:36And I'm going to keep the skin exposed to keep it good and crispy.

00:44:39Just like I mentioned before, a benefit to cooking in the cast iron skillet is you can go straight from

00:44:44the stove to the oven.

00:44:45So these are going to finish cooking in the oven.

00:44:48It's just easy.

00:44:49Have I convinced you to pull out your cast iron skillet yet?

00:44:51This is heavenly.

00:44:53This is your restaurant meal.

00:44:55Our skin is still good and crispy.

00:44:57But that meat under there is going to be so tender.

00:45:00Finish it with some fresh basil.

00:45:01A little more crushed red pepper to make it spicy like the devil.

00:45:05Can you smell it?

00:45:07Other than that beautiful crispy chicken, the sauce is the star of the show.

00:45:11So I'm going to serve this with pasta because you want something to soak up that goodness.

00:45:17You could just serve this with crusty bread if you want.

00:45:19I like to take my little pasta fruit and swim in the sauce first.

00:45:24Beautiful chicken thigh.

00:45:26And sauce.

00:45:27If you spin the sauce over at the last minute, you won't lose so much crispiness on your chicken.

00:45:32And then a final touch, a little grated parm.

00:45:35You can get a restaurant quality meal in that cast iron skillet.

00:45:39Easy as pie.

00:45:40And then you can really cut that with a fork.

00:45:42That is so tender.

00:45:47Mmm.

00:45:48Mmm.

00:45:49Cast iron skillets are arguably the best vessels to cook steaks and burgers, in my opinion.

00:45:55You've seen me do steaks before, but I haven't done a burger in a while, so now is the time.

00:46:00I'm going to prove to you that a cast iron skillet makes one of the best burgers of all time.

00:46:04I would prefer this burger over a grilled burger any day.

00:46:08Why?

00:46:08I'll show you.

00:46:09It's going to develop a nice crust.

00:46:11So I'm going to start by seasoning my burgers on the outside.

00:46:15I've got a little steak seasoning on the inside.

00:46:17The grill is good because you get the grill marks and the grill flavor, but it doesn't

00:46:21give quite the crust that you get in a pan or sometimes on the griddle.

00:46:26I do love a griddle burger too.

00:46:27But if you don't have a griddle, and obviously you don't have that restaurant flat top at

00:46:32home, cast iron skillet.

00:46:34It's the way to go.

00:46:35So get it hot and let it rip.

00:46:38Season the other side.

00:46:39Similar to how we cook those chicken thighs.

00:46:42Let it go.

00:46:44Don't worry about it.

00:46:45Don't worry about it.

00:46:45You'll know it's time to flip it, A, when it releases easily from the pan, but also when

00:46:50you can start to tell that the burger is like halfway cooked when it starts to kind of cook

00:46:54up the sides a little bit.

00:46:55Second reason why it's so good besides the crust is the fat renders out in here and then the

00:47:00burger cooks in its own fat.

00:47:02That is liquid good.

00:47:05See how the color is changing on the patty about halfway up?

00:47:09That means it's probably time to flip.

00:47:12Crust equals flavor.

00:47:14Now I turn the heat down slightly and let it finish cooking to your desired degree of

00:47:20doneness.

00:47:21Don't judge.

00:47:22I don't like a medium rare or even a medium burger.

00:47:26I don't like soft ground beef.

00:47:28I just don't.

00:47:29See all that flavor that a skillet burger gets to cook in?

00:47:34All right, so when it's almost done, time to add the cheese.

00:47:36No better cheese for a cheeseburger than the good American.

00:47:40Let that be melting and then you get the final benefit.

00:47:43You want to cook your bun in those drippings.

00:47:47It's like a sponge of flavor.

00:47:51See that?

00:47:52See that flavor?

00:47:53Usually you get just enough drippings based on how many burgers you cooked.

00:47:57Truthfully, what you get from that cast iron skillet, you don't even have to put anything on your burger.

00:48:01I mean, it's so good like this.

00:48:03This is like diner style situation or you can dress it up how you normally want to.

00:48:09Cast iron skillet burgers greater than all other burgers.

00:48:11Let me just make sure though.

00:48:16Mmm.

00:48:18I can't describe the amount of flavor that comes just from the crust and the way the bun gets to

00:48:24absorb the leftovers.

00:48:25It's savory, it's tender, it's 100% a perfect burger.

00:48:29Let's end it with a sweet treat because did you know you can make desserts in your cast iron skillet?

00:48:34Some of the best desserts to come out of a cast iron skillet are cobblers, brownies, cinnamon rolls, and I'm

00:48:40showing you a pizookie, a cookie pizza.

00:48:45Something like that.

00:48:45This will work with any cookie dough recipe that you like.

00:48:51This is a variation of a chocolate chip cookie with a little more pizazz.

00:48:55So just like any cookie recipe, start by creaming your butter and sugar until it's light and fluffy.

00:48:59Some people have multiple cast iron skillets because they don't want to make their something sweet in something that might

00:49:06still taste like a hamburger.

00:49:07But if it's cleaned well, you probably won't have that problem.

00:49:11However, like I said, they're not very expensive, so you could have one for sweets and baked goods like biscuits

00:49:17and cornbread, and then one for your more savory things.

00:49:21Add in the eggs, a little vanilla, and then go in with the dry ingredients.

00:49:25This recipe also includes oats and a little cinnamon, a whole bag of chocolate chips, and chopped pecans.

00:49:33I would call this optional. I'm gonna do half the amount.

00:49:36This will work with any store-bought cookie dough as well.

00:49:39I think what's so nice about it is you can serve it straight from the skillet.

00:49:42So again, with that presentation, it just looks fun and special.

00:49:47You wanna make sure your cast iron skillet is well-seasoned, meaning that, you know, you've treated it a long

00:49:53time so it's gonna release easily.

00:49:54It's almost like a non-stick pan.

00:49:56And you can always add in a little more oil for extra insurance.

00:50:00It is easier than rolling all those cookies.

00:50:02This goes into the oven 350 degrees for about 35 minutes.

00:50:07Oh, man.

00:50:08That wasn't glare marks.

00:50:11It's smelling good in here.

00:50:13The pizookie.

00:50:14Now, look, if you are serving this family-style, plop some ice cream right in the center and give everyone

00:50:19a fork.

00:50:20That's really the way to do it.

00:50:22Otherwise, you do need to let it sit, kind of come together so that we can try to get a

00:50:26good slice out.

00:50:27It didn't stick.

00:50:28You can tell it's releasing easily from the sides.

00:50:32I think that's why people are a little intimidated to make desserts in a cast iron skillet.

00:50:38But a good, well-seasoned and well-taken-care-of skillet will produce anything perfectly.

00:50:44I'm gonna restrain myself for about five minutes.

00:50:47Here's a good chance I should have waited a little longer, but might get a prettier slice if I would

00:50:52have been a little more patient.

00:50:53It is like a cookie meets a brownie, thanks to the whole bag of chocolate chips that goes in.

00:50:58You know what you gotta top this with.

00:51:06Mmm.

00:51:07That's sort of sinful.

00:51:09So gooey and rich.

00:51:10It came out of the skillet easily.

00:51:13It didn't stick around the edges, but it did form such a nice crust around it, so you get that

00:51:18kind of crunch on the outside, but gooey on the inside.

00:51:20And you know that's how I like my desserts.

00:51:24Mmm.

00:51:25And it's gonna hold that heat for a while so you'll get that warm cookie experience for a long time.

00:51:31You're gonna start serving your desserts out of your cast iron skillet?

00:51:34I thought so.

00:51:35Pasta night just got a whole lot easier.

00:51:37And per usual, nothing boring here.

00:51:39Perfect pasta dinners that come together in one pan.

00:51:42Dirty spaghetti refers to the same flavors that you find in dirty rice.

00:51:46This is a Cajun dish.

00:51:48Dirty just refers to those kind of meaty, smoky, spicy flavors.

00:51:53Despite the name, it's freaking delicious.

00:51:55Like a lot of good Cajun recipes, they start with the trinity.

00:51:59Celery, onion, and bell pepper.

00:52:01So I'm just gonna give those a chop.

00:52:02This recipe in particular is from our good friend Chef John.

00:52:06And we know he would not steer us wrong.

00:52:09What's great about all of these one pan, one pot, crock pot pasta dinners I've got.

00:52:16When you cook pasta dinners, inevitably you're gonna dirty a second pot because you've got to boil the noodles.

00:52:20But not today.

00:52:22And then the meats and the spaghetti are ground beef, but also andouille sausage.

00:52:27Andouille sausage.

00:52:28However you say it, it's delicious.

00:52:30And it's very popular in all Cajun cooking.

00:52:33It's just got that unique kind of smoky, slightly spicy flavor.

00:52:36For the sausage, I'm gonna dice it small because you want a little bit of everything in every bite.

00:52:42Prep is done.

00:52:43Now we cook.

00:52:44I'm gonna start by browning my ground beef.

00:52:46The fat's gonna render out and it's gonna carry through the rest of the dish.

00:52:49You just need about half a pound of ground beef to start.

00:52:52I'm gonna get this all browned and crumbled and then I'll go in with my veggies and sausage.

00:52:57We're starting to build that flavor in the pan.

00:52:59Veggies are tender.

00:53:00The way the andouille flavors.

00:53:03Everything going on so far.

00:53:05Perfect.

00:53:06Now we're going in with our spices.

00:53:09Time to make it dirty.

00:53:10Onion powder.

00:53:12Garlic powder.

00:53:13Some paprika.

00:53:14A little cumin.

00:53:15Cumin's gonna add that smoky like earthiness that I think is kind of an iconic flavor in dirty rice.

00:53:23A little oregano.

00:53:24Dried thyme.

00:53:25Now it is in Cajun cooking.

00:53:27It's the only time I will break out the dried thyme.

00:53:30I usually prefer the fresh version.

00:53:34But in Cajun dishes it's like you need the dried.

00:53:36Then salt and pepper.

00:53:37And a little cayenne.

00:53:39So these are really a lot of the spices in a Cajun seasoning which you could also add here.

00:53:44Now can you smell it?

00:53:46All right.

00:53:47So we've developed the flavor.

00:53:49We've kind of let these spices bloom in the heat and in that fat.

00:53:53And now we go in and deglaze and add our liquid.

00:53:56Going in with beef broth here.

00:53:58And I'm going to go ahead and scrape any of the brown bits from the bottom.

00:54:02The pasta is going to absorb this liquid.

00:54:04So this is not a saucy spaghetti.

00:54:06But we're going to go in with about half a pound of spaghetti.

00:54:09And some recipe calls to break it.

00:54:12So be quiet.

00:54:13And you want to kind of spread it out as much as you can.

00:54:17And make sure it is all submerged in the liquid.

00:54:20I'm going to add in just a little more liquid.

00:54:23Just to make sure that the pasta is just covered.

00:54:25Spread it out.

00:54:26Now I'm going to bring it to a boil.

00:54:27I'm going to cover this.

00:54:28Let it go for about two minutes.

00:54:30And then the pasta will start to soften.

00:54:32We'll give it another stir and let it finish cooking.

00:54:33You're going to want to uncover and give it a little stir every couple minutes.

00:54:37You have to cook it covered so that all the liquid doesn't evaporate out.

00:54:41But rather gets absorbed into the pasta.

00:54:43So you just keep doing this little method.

00:54:47Cover and cook.

00:54:48And then just uncover and check it until that pasta is tender.

00:54:51This really is a very efficient way to cook pasta.

00:54:53Because you don't have to dirty that other pot.

00:54:55And it cooks in less time because you don't have to wait on water to boil.

00:54:59So it's just smart.

00:55:01Even though it probably makes a lot of Italian grandmothers a little bit mad.

00:55:05See how we're looking?

00:55:07Perfection.

00:55:08See the liquid has absorbed.

00:55:10It's just the right amount of saucy.

00:55:12Finishing touch.

00:55:13A little Worcestershire.

00:55:14And then you can taste it to see if you need to add a little more salt.

00:55:17But I can just tell by the looks that the flavor is on point.

00:55:22Let's dish it up.

00:55:24Finishing touch.

00:55:25I'm going to add a little green onion.

00:55:27The viral dirty spaghetti.

00:55:29Coming right up.

00:55:33Mmm.

00:55:35Mmm-hmm.

00:55:36That flavor will knock you out.

00:55:38It's smoky.

00:55:39It's meaty.

00:55:40It's peppery.

00:55:41Thanks to the cayenne and the black pepper.

00:55:43And just the flavor that comes out of that andouille sausage.

00:55:46Something about the way that the beef broth kind of reduces.

00:55:49It absorbs into the pasta but then it also kind of creates this really silky texture to the sauce on

00:55:54the outside of the noodle.

00:55:55It's one of those like addictive dishes that once you start eating you don't want to stop.

00:56:00I can see why this recipe trend went viral.

00:56:02And if you haven't made it yet, here's your sign.

00:56:05How does one pan creamy chicken broccoli cheddar bake sound?

00:56:11Delicious, I know.

00:56:12How are we going to do that in one pan?

00:56:14Well, let me show you.

00:56:14Okay, we start by oiling the casserole dish.

00:56:17And then we're going to place down a whole block of cream cheese.

00:56:21That's going to be our creamy base.

00:56:22And then we're just going to dump in a whole box of pasta.

00:56:25I think any kind of short pasta works best here.

00:56:27So you could do, I'm doing the rotini, you could do shells or macaroni.

00:56:31For the chicken, I'm also not cooking that ahead of time because this and the pasta is going to cook

00:56:36perfectly together at the same time.

00:56:38I've got boneless skinless chicken breasts that I've cut up into about one and a half inch pieces.

00:56:43And I'm going to season them with some ranch and then a little bit of salt and pepper.

00:56:48Just like when you boil pasta in water, the only chance it has to really absorb the flavor or saltiness

00:56:53is while it's cooking.

00:56:55So we're going to season all of this well so that the seasoning gets into that pasta.

00:57:00And the chicken as it cooks is going to release some liquid too.

00:57:04And then you get that double kind of chickeny flavor going into the pasta.

00:57:07I'm just going to scatter the chicken over the noodles.

00:57:10And then in with some chicken stock.

00:57:12For extra creaminess, I'm also adding in a little heavy cream.

00:57:16We're going to let the oven do its thing.

00:57:18I'm going to cover this tightly with foil.

00:57:19And then I'm going to let it get a good head start into the oven where it's about three quarters

00:57:23of the way done.

00:57:24Then I'll add in my broccoli and my cheddar.

00:57:26It's been about 20 minutes.

00:57:28Cream cheese has gotten good and melty.

00:57:30Pasta is tender.

00:57:31It's not overcooked by any means, but it's not raw either.

00:57:35And the chicken is about three-fourths of the way done.

00:57:38I'm going to stir in that broccoli.

00:57:39You know, I like a one-pot meal where we've got our meat and our veggies in one pan.

00:57:45And I'm going to stir in some cheddar.

00:57:46I'm going to cover it and go back in.

00:57:48For the last 10 minutes, uncover it and sprinkle on the rest of the cheese and pop it back in.

00:57:54Look how clean the kitchen is because there are no dirty pots and pans.

00:57:56And look at that goodness.

00:57:59Hot and bubbly.

00:58:00Complete meal in one.

00:58:01You'll want to let this sit for about 10 minutes before serving.

00:58:04That way the rest of that creamy liquid gets absorbed.

00:58:07I'm going to add in just a little freshness with some parsley to brighten it up.

00:58:11And a crack of pepper.

00:58:12Creamy, saucy, cheesy.

00:58:15Gets a little crusty on the top.

00:58:17I love a one-pan meal and I love pasta, but I hate cleaning up.

00:58:22Problem solved.

00:58:23Let me go in and get a little bit of everything.

00:58:25Make sure it's all cooked perfectly.

00:58:33It's like your favorite broccoli cheddar casserole and mac and cheese had a baby.

00:58:39The chicken is tender, cooked perfectly.

00:58:42You don't want to add the broccoli in at the beginning or it would be way overcooked.

00:58:45It's perfect just like this.

00:58:47And I love that the top of it is almost like roasted, like roasted broccoli.

00:58:51If you are tired of the same old boring chicken and rice casseroles,

00:58:55you're going to need to try the baked pasta version.

00:58:59This is for sure going to be a crowd pleaser.

00:59:02This next one-pan pasta is lasagna, but not your typical skillet lasagna.

00:59:07This is turkey taco skillet lasagna.

00:59:09Now you know when you make lasagna, you're dirtying up all kinds of bowls to mix the fillings.

00:59:14Skillet to ground the beef.

00:59:16Not today.

00:59:16I'm going to get my skillet hot.

00:59:18I can totally do this with ground beef, but since I've already done a ground beef,

00:59:21I'm going to do ground turkey.

00:59:22Also, because it's cheap, brown this.

00:59:25And because we're adding so many spices and stuff, you can hide that turkey and save your money.

00:59:30I'm also going to go in with a little red onion.

00:59:32All right, so I'm just going to cook that until that turkey is good and browned.

00:59:35Our ground turkey is cooked.

00:59:37Now we're going to make it saucy.

00:59:39Kind of like how we did the Italian skillet lasagna.

00:59:42At this point, you would add in marinara.

00:59:44We're going to make a salsa taco sauce.

00:59:47So I am going to use a packet of taco seasoning for this because it has the corn starch in

00:59:52it,

00:59:53so it kind of thickens and makes the sauce.

00:59:55I'm also going in with a can of black beans that I've drained and rinsed.

00:59:59Just want to make this super hearty.

01:00:00I'm going to add in a can of diced tomatoes with green chilies with the liquid.

01:00:06Typically, you add water in with your taco seasoning.

01:00:08So we've got the juices from the tomatoes and a little water.

01:00:12Scrape up the flavor from the bottom.

01:00:14It's the beauty of one pot cooking, which in case we haven't met,

01:00:17is my favorite kind of cooking, not only because of the ease,

01:00:20but because of the opportunity to build all the flavor and textures.

01:00:25Okay, and then I'm also going in with some salsa.

01:00:27Now we've got our tomato sauce for this lasagna.

01:00:30Now for the magic pot.

01:00:32I remember the first time I made this, I was like,

01:00:34there's no way that's going to work.

01:00:35But it does.

01:00:36You're going to take your lasagna noodles

01:00:38and just kind of work them into this saucy goodness.

01:00:42Then I'm going to add some salsa on the top.

01:00:45Just want them to all touch some moisture.

01:00:48Then we're going to reduce the heat a little bit.

01:00:50Place the cover on and let it cook for about 20 minutes.

01:00:53About halfway through, you're going to want to kind of resituate those noodles

01:00:58now that they've softened and you can just kind of work them into the sauce.

01:01:01This will just help them cook a little more evenly.

01:01:04About five more minutes.

01:01:06Looking like lasagna, but what's a lasagna without cheese?

01:01:09I'm doing Monterey Jack cheese.

01:01:11You could do a Mexican blend, crack off the heat, cover it, let that cheese melt.

01:01:15And we have turkey taco lasagna and only one dish to clean.

01:01:20Oh yes.

01:01:21Oh yes.

01:01:22Look at that.

01:01:22The only difference in a skillet lasagna versus one made in a baking dish is that you don't get the

01:01:29pretty layers.

01:01:29But it's okay when you still have all that good gooey cheesiness.

01:01:34This turned out better than I thought it was going to.

01:01:37You could serve it as is.

01:01:38It's ready to go.

01:01:39Or you can top it just how you would your tacos.

01:01:42And you know, we don't have the ricotta like you would in a lasagna.

01:01:46But I still want something a little extra creamy.

01:01:48So I'm going to go in with some sour cream.

01:01:50And why not some fresh jalapenos.

01:01:52You could also add on avocado here.

01:01:54You do you boo.

01:01:55It's like my brain's playing tricks on me, you know.

01:02:02I like that a lot.

01:02:05We built a ton of flavor in this one pan.

01:02:07Thanks to browning the meat with the onion.

01:02:10Then adding in that taco seasoning with salsa and diced tomatoes and green chilies.

01:02:14There's a little bit of kick, but you can control the spiciness based on what level heat salsa or tomatoes

01:02:21you used.

01:02:22But the noodles really absorbed a lot of that goodness.

01:02:26They're perfectly cooked.

01:02:27I don't know why I forget about skillet lasagna all the time.

01:02:30But when I do make it, I'm like this dish right here is just pure genius.

01:02:34And with a taco twist, it's an A plus 1000.

01:02:39Break out the bourbon because we're making tipsy chicken.

01:02:41This dish is full of so much flavor.

01:02:44We're going to put it with some linguine today for that one pot pasta meal.

01:02:48I've just got some bunless skinless chicken breast.

01:02:50You could use thighs here if you want.

01:02:52And I'm just going to season it with salt, pepper, garlic powder, and paprika.

01:02:56I had my chicken in a bowl, but otherwise you could just season it straight in the package or in

01:03:01the pan without dirtying up anything else.

01:03:03Toss that to coat.

01:03:04And now I'm going to make the sauce.

01:03:06And this is just made with a bunch of pantry staples, starting with ketchup.

01:03:11A little bit of soy sauce.

01:03:12And what makes it tipsy?

01:03:14A little bourbon.

01:03:16Just kidding.

01:03:18Just kidding.

01:03:18And then some ground ginger.

01:03:20And whisk this up.

01:03:22That's all the prep it takes.

01:03:23Now it all comes together in our one pan.

01:03:26Get your skillet hot.

01:03:27Add in a little bit of oil.

01:03:29And then we're going to brown the chicken.

01:03:30It's not going to be fully cooked at this step.

01:03:32You're trying to develop that first layer of flavor.

01:03:34Get it into an even layer so that you can get browning all around and it won't steam.

01:03:39Got some color developing.

01:03:41Just going to scoot the chicken over to the pan.

01:03:44I'm going to add in some butter.

01:03:45Let that melt along with some mixed garlic.

01:03:48And I'm also adding in some green onions.

01:03:51This is just the bottom part of the green onion, the white part.

01:03:53Mix it all back together and a little crushed red pepper.

01:03:56And in goes the spaghetti.

01:03:58Not spaghetti, but linguine.

01:04:00And I'm going to break it again.

01:04:02This works better for this.

01:04:03Should have broken the pasta more than once.

01:04:06Now we make it tipsy.

01:04:07And then a little bit of chicken stock.

01:04:10Okay, get all that in there.

01:04:12Happy.

01:04:13And we're not going to cover this one.

01:04:15We're just going to stand by.

01:04:18Stir it occasionally until that pasta is tender.

01:04:21That sauce is thickened.

01:04:22Look at how velvety, silky, saucy this looks.

01:04:28By now the chicken is cooked.

01:04:31Should be nice and tender.

01:04:33And it is.

01:04:34And the pasta is too.

01:04:35Let's serve it up, shall we?

01:04:38Oh yeah.

01:04:39It's just that consistency.

01:04:41And that's because the starch from the pasta thickened up that liquid.

01:04:45Green onion looks similar to the first one with different protein in there.

01:04:50But the flavor is extremely different.

01:04:52Tipsy chicken is going to make you happy, but not tipsy.

01:04:59Won't make you tipsy, but it will get you dancing.

01:05:02You might not have ever thought to put ketchup, soy sauce, and bourbon together.

01:05:06Whoever did was quite smart.

01:05:08Chickens cooked perfectly.

01:05:09The noodles absorbed the flavor.

01:05:11It's a no-brainer.

01:05:12It's a no-brainer.

01:05:13Just make it.

01:05:14Breaking out the crock pot.

01:05:16But for this next one, yes, you can cook pasta from scratch in this bad boy.

01:05:21I'm making creamy crock pot chicken pot pasta.

01:05:25Say that three times.

01:05:26I'm going to start by cooking the chicken in the crock pot.

01:05:28I'm going old school with a can of cream of chicken.

01:05:32A lot of chicken pot pie recipes call for, you know, to stir in cooked chicken into your filling.

01:05:37Well, the crock pot does it all.

01:05:39It's going to cook our chicken, make our filling, and cook the pasta and bring it all together.

01:05:44To that, I'm going to clean out the can with some chicken stock just to be sure you get it

01:05:49all.

01:05:49Also chopped some onion along with a little garlic.

01:05:52Give it a whisk just to break up that cream of chicken.

01:05:54Not the prettiest of sights.

01:05:56Okay, and then I'm going straight in with my chicken.

01:05:58I'm doing boneless, skinless chicken thighs.

01:06:00You can do chicken breast here if you want, but I'm all about saving some money.

01:06:05Just about a pound and a half straight in.

01:06:08Sprinkle with a little bit of pepper.

01:06:10And there's salt in the cream of chicken and in the chicken broth.

01:06:12So I'm just going to let that go.

01:06:14About two and a half hours on high or low for four to six hours.

01:06:17Okay, our chicken is cooked.

01:06:19Make sure at this point, if you cooked your chicken on low, crank it up to high.

01:06:23And if you already cooked it at high, leave it on high.

01:06:25Frozen mixed veggies for that iconic chicken pot pie look.

01:06:29And I'm also going to stir in some egg noodles.

01:06:31Chop that chicken, add it back in.

01:06:33You can also just take your forks and just shred it right into the crock pot if you want.

01:06:38And then I'm also going in with some heavy cream.

01:06:40That pasta is going to absorb this flavorful cream sauce.

01:06:44And we'll have dinner on the table in about half an hour.

01:06:48Oh yeah, hot and bubbly.

01:06:50Check your seasonings.

01:06:51Already did, so I know it needs a little bit of salt and a good bit of black pepper.

01:06:55And then because it's pasta, why not throw in a little Parmesan cheese?

01:07:00So creamy, saucy, and comforting.

01:07:03Looking good, looking good.

01:07:05One more little sprinkle.

01:07:06And some freshness with a little parsley.

01:07:09Chicken pot pasta, straight from the crock pot.

01:07:12It's familiar flavors right there.

01:07:13It's served up in a new package.

01:07:18Tastes like your childhood.

01:07:19The chicken is cooked perfectly.

01:07:21Those veggies are still crisp tender.

01:07:23The sauce is so comforting, rich, and indulgent.

01:07:27And that, my friends, is the beauty of one-pot cooking.

01:07:31Yo!

1 Hour of Cozy Meals You Need to Make This Fall

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