What's For Dinner?! 10 Dinner Recipe Ideas Your Family Will Love! Great Recipes To Shake Things Up!

thank you foreign times sorry bonjour there are some really amazing ones out there this week you have to fly solo all the doors are open

what

ever it's been a long time coming I'm planning the meal I'm excited for this week of

dinner

s because we normally have I've been going through the Same easy comfort as chili Taco spaghetti, you know, it's time to change

things

up, make

things

a little more exciting and tempting, so that the meals I've prepared for this week, and hopefully a dessert too, turn out well . One of my basic needs is to be delicious, easy, familiar and affordable, that's a good one, so tonight I have a slow cooker chicken Gyros Heroes Gyros A Rose by any other name, you say tomato, I say tomato and it's a delicious Tazaki sauce and then Greek fries.

It's going to be a three-course meal, it's actually just a one-course meal, but we're going to make three things, so the best part of this is at the beginning of the day, it's really almost after afternoon for me. I'm going to throw it all away. in a crock pot and then prepare the Tazaki sauce and most of the things

will

be ready, most of it

will

be like starting to prepare for

dinner

time, so when dinner comes and everyone asks

what

's for dinner, already I have an answer because sometimes I don't know and I just say I don't know.

I'll solve it today, it was solved earlier in the day, so for these Chicken Gyros I'm going to throw some chicken in the crock pot I have. I have two packages of chicken thighs that I'm throwing out here and my stomach is rumbling. I'm actually ready for lunch right now, but I'm really sad I won't be able to eat these chicken thighs, they're

great

, especially in the crock. pot because sometimes chicken can dry out in the crock pot, but chicken thighs stay moist, juicy and superior to breasts, okay, they have a little more fat content and fat is flavor, let's throw in the rest of the ingredients here, for sure. what we needed I think we need to cut some things up, yeah okay just a small amount of prep work required no skill at all, that's another demand I have outside of my dinners, that's a lot of chicken, I'm going to cut one up in cubes. onion oh, the smell of these onions is so delicious, do you like them?

I know some people in my life who don't like them and I'm just like, sorry, they're so tasty, so spicy, so a diced onion and then we need some garlic and since I'm trying to be fancy, I got the garlic good, it's okay. I know there's a trick for this and there's only one trick for this or something. Instagram said there was a trigger, take a paring knife and then we're supposed to just like pierce it and apparently the layer just comes out, that's on Instagram, let's try again, we pierce it and then the c

love

comes out fine, it came out like wouldn't you do that?

Here's the trick I learned. you cut the root and then the c

love

s just fall out and that works every time, no lies, so for this dish he calls, I don't know what he orders and it doesn't really matter, I just take the

recipe

. As a guide, I'm just going to grind up what I have here, seven cloves that look about right, so I'm going to dice them up real quick. I feel my hands shaking. I have low blood sugar here. Chop this. and if you have pre-chopped garlic, what is this garbage? Just use it. I'm going to throw away this cutting board.

He must be missing a foot. Fresh things always taste better, so I'll throw out all that garlic. in a couple of teaspoons of Italian seasoning you can make a mixture of thyme, basil, oregano, all that good stuff, but I feel like that has it all. Italian seasoning has it all, red wine vinegar, we need a couple tablespoons of this, that's ridiculous and you know. what I go further, oh I love red wine vinegar, a couple tablespoons of oil here too, it all comes together and my favorite part, the lime juice, just kidding, it's lemon. I like to roll them up so the juices flow inside.

I can also put it in the microwave for about 15 30 seconds. I cut them in half. Oh, there are seeds here. Know. I think I'm going to save the seeds and start making my own lemon tree. I was looking for a carom tree to buy. They're hard to find, okay, visit me in about a month and I'll see if I have a lemon tree. I'm going to add the juice of two lemons here and that's going to equal about a quarter cup, and then I almost forgot a little bit of salt a little bit of pepper maybe a little bit more pepper mix that in.

I'm going to put mine on low heat I think that the chicken cooks pretty quickly but you can do it on high for I don't know three hours low for five that's my guess now I'm going to make the Tazaki sauce and this is one of Alex's favorites and we were talking the other day that There's a restaurant we go to, it's kind of like Greek fast food, but it never disappoints. It's delicious every time so we'll see how it works with

your

Gyros and maybe we can open our own so what we need for this is half a cup of grated cucumber which is satisfying.

Look, this holy cow cucumber smells so fresh. and delicious, can you see that oh, this reminds me of juice and juices for the New Year? I'm definitely not a big juicer Alex. I'm not sure if I was supposed to peel this, but I didn't, so whatever. More than half a cup, but that was half a cucumber and that's enough for me. Next, I'll add some plain Greek yogurt. About half a cup of that or so. A couple of cloves of minced garlic. A tablespoon of white wine vinegar. two tablespoons of lemon juice this is our chance to get more seeds a little Italian seasoning calls for dried dill but you know I go further.

I pulled this straight from my garden this morning, some fresh dill because fresh citrus herbs really elevated dish Phelan, come on, happy dance all year round. I'm going to cut this up real quick, oh my gosh, fresh herbs, there's nothing like this. Nothing if you don't have fresh, get some and add fresh dill here. I could add a little. a little bit more than that and then just a pinch of salt and pepper to this and I'll mix it all together, stick it in my refrigerator so all the flavors marinate all day and when it's ooh, it'll be juicy.

Come dinnertime, this will taste supreme and I have to ask Alex to do a taste test. I'm not a big fan of Jackie, oh hey that's really good, I don't even like it and I like it, oh my word that's fine. I just got home from a soccer game. The kids have taekwondo tonight. I'm going to start with the Greek fries. I'm using Yukon Gold potatoes. The peel is nice, thin, waxy and just delicious, so you don't have to peel them. unless you want to do whatever you want I don't care and all I'm going to do is just cut them into uniform sizes like you know the shape of a french fry and if you have one of those really cool like machines I feel like they have one that you You may like to cut potato chip shapes from potatoes.

Use that one, I don't have it. I'm going to do the best I can and that will be enough, so I just cut my potato into different layers here. and then I'm going to go through it and make matchsticks out of them, as best I can. I can't perfect, but yes, good enough, not too big and not too small. Goldilocks style. I bet you can even grab one, like frozen potatoes. like frozen fries that would probably work, also store-bought Tazaki sauce. I've heard Costco's Tazaki sauce is actually Supreme, so give it a try, but IMHO there's nothing better than fresh.

Oh, I'm going to set the oven to 425. I just put the baby down, so who the hell knows how much time he'll give me this time. You know, normally I would make this right in the pan, but I'm being fancy with you. Okay, today we are in French class doing. Julia Child Proud throw all the potatoes in a bowl, add a few tablespoons of olive oil here and then a big amount of salt, a little bit of dried oregano, but you guys know Italian seasoning is my thing, same with garlic in powder and, ah, I see the baby there, a little bit of onion powder here and then dill seasoning, if you have it, I thought so.

I have fresh dill, so I'll add it at the end. I'm going to give this a good mix and pull. place on cookie sheet. I have my oven at 425. I'm going to throw them in for about 25 to 30 minutes until they're nice and crispy. Be sure to spread them out. We want them all to cook evenly and have their own space so we can make that nice thin layer and then here just checking the chicken, everything looks nice and co-prosetic. I'm going to give it a good mix, it smells so good, oh my God, did you see that chicken is? just falling off the boneless isn't just falling apart there delicious I'm going to do a taste test why not oh yeah it tastes good this would be good just to serve with rice I'm going to go ahead and just mash the rest alone I'm taking a fork and it's falling apart that sauce is very hot and then we'll take out the ingredients and all that for the ingredients I'm just going to make a few thin slices of red onion, in fact I cut it into cubes and then I'll take the cucumber that We had leftover from making the Tazaki sauce and I'll cut it into cubes too.

I think they also put tomatoes in it. I don't like tomatoes so I always have mine without, I actually get a whole waffle but that's beside the point, okay you can add lettuce to this, the world is

your

oyster once the fries come out of the oven, just sprinkle them with a little red onion and a little fresh. parsley straight from my garden too and some feta cheese, dip this in the tzatziki sauce we made and that's it, oh I forgot and some fresh dill and here are the Greek fries, so good, so delicious, so simple .

I can't wait to eat it. Where is my

family

? This meal was top notch. Supreme. I would recommend that you take these ingredients out of your pantry right now and prepare them. It was so delicious that everyone ate it. The fries were dipped in tzatziki sauce. which I know I mispronounced a million times I'm probably still that good Sid ziki I just googled it zatziki, okay, bye, okay, another day, another dinner. I'm going to make another crock pot meal, it's not like a full meal, but I've learned to fall in love with these. I used to think, "Oh, this isn't a full dinner, it's just the meat or the protein or whatever." in the Croco and then you still have to prepare the side dishes, but guess what rice is really easy to throw away." in the instant pot and forget it, keep it warm whatever and then a favorite vegetable for me is always like frozen broccoli that I always have in my freezer and then I throw it in the microwave.

Sim, there is nothing simpler. So this is really easy to make as a frozen meal, okay? Did I say I'm making slow cooker Asian sticky ribs, but I'm using what are called pork shoulder country style ribs and the main reason I'm making this dish today, I think it's off from what I planned initially because I went to Costco a couple days ago and I have yet to put them in the freezer and I thought I should use them today instead of freezing them. and then defrost them like a day later, but the best thing about these boneless pork shoulder country style ribs first they are boneless and second, they are much more affordable than real ribs and I recently made a frozen meal with these and they tasted. so good my whole

family

enjoyed them and I think it's cheaper than ground beef okay so let me make this meal it's in the crock pot so we just take all the ingredients throw it in there we have a rub for this and then we have a sauce to put on it and then to finish off dinner I'll probably do some rice and broccoli, but the other

recipe

I'll share is a balsamic spinach salad, I thought it was really good, it sounds really good.

Lately I've been craving vegetables. In fact, I'm salivating just thinking about it, so the first thing I'm going to do is get my crock pot and it's actually three and a half pounds of boneless pork ribs or whatever. They called me but I thought I might as well oh, these are going a little crazy here, why aren't they cut? I feel like the last time I bought them they were cut a little differently than this one. I don't know, it's going to fall off the bone. and I need to wash my hair. I was going to like to cut it but I made the executive decision not to feature this dish as well.

I have some green onions and then sesame seeds if you want to be fancy, but I'll show you everything. the other ingredients you need for the dressing oh, we need a dressing. I'll just rub it with my hands. You could throw all of these seasonings in with the meat in a Ziploc bag and do it that way or of course just rub it in. with your hands, which is what I choose to do, wait, I don't need cayenne pepper, you know what there is, I'm going to use it, you need some brown sugar, chili powder, paprika, not this, but I'm going to use it anyway I thought this was paprika for a second and you know what I made that mistake many times in the past, it worked well with garlic and then salt and pepper here and then for the sauce we have a little bit of sweet red. chili sauce I don't know what it's called, my kids really like this simple one with rice, delicious onionpowder, ginger, however, you have it either in powder or real form, or I have it in paste, cocoa aminos or soy sauce. have honey and then balsamic vinegar so let's get this going so I'm going to do about a quarter cup of brown sugar or something ooh la la la la does anyone else remember Danity Kane or more specifically , to Making the Band, which has a little paprika here?

I'm going to add maybe a little bit more, that's ribs, a little bit of cayenne pepper to give it a little punch and then a little bit of chili powder

shake

, a little bit of salt and pepper and I'm going to give the ribs a good massage with all this rubbing. I am this. really necessary step I'm not sure but you know, I follow the instructions basically for a tea, we have all the smoky and spicy flavors here, the only thing missing I think maybe is cumin, add it if you feel like it, why not all of them? "Okay, things look pretty good, do you agree?

And then for the sauce, I feel like normally I'd just dump it right into the crock pot, but I'm trying to be fancy for you, oh, that's an interesting noise." , do you know what it is?" I'm working a little on the Edit, that's what I call a happy noise, a couple teaspoons of ginger paste, maybe a tablespoon or so, a little pepper, a little onion powder, oh, garlic chopped, wait, I'm going to add some. oh who closed that I'm going to add a little bit of this because I don't feel like being fancy for you anymore you know what I'm going to do a little more than that that just doesn't seem like enough let's do a tablespoon or two of the sweet chili sauce or the rest of the bottle.

I don't think this is good anymore, okay. I'm going to add about three-quarters cup of cocoa amino acids or soy sauce. Oh, that looks good with a similar ratio of balsamic vinegar. don't sleep on the balsamic vinegar either, this has

great

flavor and a similar amount of honey here and this will just sweeten everything up, ooh, make it nice and sticky, maybe a little more, why not? You know Honey's. natural whisks 700 and I'm using a fork, whatever I mix this up so you know what I feel like getting fancy again. I see all the Farmhouse people on Instagram using this type of whisk, so that's the level I'm usually at today.

I'm making bread or something else, but I'm making Asian sticky ribs. Okay, I'm pouring the sauce on top. I don't know where the top of this is, but as soon as I find it, I'm going to do it. Put a lid on this and set it on low for as long as you can, like seven hours or so. I'm over that noise now, here's what it all looks like and Megan, who looks pretty good, good news, she found the cover too. Up Again, low and slow, okay, I'm going to start with the salad, the candied walnuts that we're making, oh, and I can't wait for this, so I'm going to make a cup of walnuts.

You know what I want. I'm going to make more than that because I know we're going to want to snack on them, so I'm making a healthy cup and a half, turning on the heat, I'm going to add about a quarter cup of sugar and just a sprinkle of cinnamon over here and I've made sweet pecans. in the oven before but never on the stove it says to stir continuously so we'll see how they turn out and if it's easy to clean and easy to do this could be dangerous my hand is cramping ok it will come together very quickly I feel like , but I don't know, things got crazy real quick, I think they're done, I don't know, uh, maybe it's okay, I'll just wear it in a little bit. parchment paper to let it cool and then I'll do a little taste test, okay, delicious.

I'm going to make the salad, so we just need, wow, some red onion. I love red onion and salad. I'm going to take a couple of thin discs and maybe half a cucumber. This is very similar to a salad which is my favorite, but instead of using romaine lettuce, the base is spinach, which I think is higher in nutrients. I'm just going to cut the cucumber. in crescents so I actually wanted to make this a while ago and I guess I forgot because or maybe it was something else but I bought some dried cranberries a while ago that look good I'm just going to grab I don't know a handful of cranberries dry as hell.

I guess I'll cook the rest of the spinach tonight and it will probably cook down to about a tablespoon of spinach. Luckily my family really loves cooked spinach, so we'll double that. nutrients. I add the cucumber and sprinkled red onion and then top it with some feta cheese. This is, I tell you, exactly like the salads I love. I think that's what caught my attention about this one and then I'm going to make the dressing, so in a bowl I'm going to add about a quarter cup of balsamic vinegar and a couple tablespoons of olive oil, oh my goodness, what?

Isn't it one of the most classic dressings I've ever known? I'm going to use a little brown mustard or Dijon as an emulsifier to hold the dressing together. Add garlic for flavor. You can use fresh, which is probably much better, and then a little honey for sweetness and then bring it all together with, of course, a little salt and pepper. Give this a good

shake

and it's like a classic vinaigrette. I think I used to make my own salad dressings all the time. I don't know why I stopped that habit. I mean obviously convenience, it's probably that, so it's a good taste test.

Perfection, holy cow, these smell amazing. I have rice ready so you're supposed to take them out and then oh my gosh it's falling apart and then put them on a baking sheet and put them under the broiler. I do not do it. I'm salivating, I'm so hungry, it's time for dinner, but I'm just going to serve them this way because honestly, I don't care and I don't think my family will, but if you care and you have extra time, go ahead and do it. , I think it's better to take them out in large pieces, but they are just falling apart, which is delicious, but not great for presentation.

Okay, to make the sauce thicker, just add a little bit of cornstarch mixture. there it's like a spoonful of cornstarch spoonful of water I'm going to add some chives to serve it and then if I find the sesame seeds without losing my mind I'll do that oh wow someone's name is Julia Child and there it is Bon appetit, if you want it, it's time to eat, everyone understands, it's not really time to eat, the rice is still cooking, but it's almost time to eat and by the time the rice is ready, they will have cooled down enough for Manja another home run, this one was . amazing, the sauce had just the right amount of Zing, a little bit of spice, leave out the cayenne if you don't like it but otherwise, absolutely divine, delicious, oh my goodness my taste buds were thanking me the salad was amazing , the spinach that we Saute nuts amazing here, easy to make, so good, great dressing for a salad, everything was a hit, okay, that's how full it is and I just turned it on.

I'll show you what it's all about. Well, that's why it withered. I'm just kidding, there are more, but still almost none. OMG, my cabinets are a mess. I must have liked them to be empty. This is full of corn stabbers and cupcake liners. I should order them, but I don't know if that will happen anyway. day another dinner tonight for dinner I'm going to make grilled teriyaki chicken sounds delicious not sure if we'll do it on the actual grill it might rain I don't think it will it's supposed to rain this weekend which is Gasparilla the parade children's parade I should have, okay, calm down, and then I'll make a garden corn salad.

I'm feeling summery, I'm feeling cucumber and that's what's in this salad and I can't wait to eat it. Should not. I do this early and let it sit in the juices. I don't know, but chicken is a marinade, so I'll start it early in the morning. Yes, it's very early in the morning. Today we have a busy day every day. day every day is a busy day we have to choose the floor today I'm going to pour half a cup of brown sugar in a Ziploc bag can you oh, I usually put it in a bowl well, this time I didn't do that just a few ingredients sugar, ginger , garlic, cocoa, amino acids or soy sauce and then pineapple juice and that's all he wrote.

I'm sure you can even make it without sugar, oh that's a lot of ginger, a little ginger, it goes a long way. It's not open, but this is one cup of cocoa amino acids or soy sauce and then this pineapple juice. I have to tell you, is it expensive? I tried to look. I feel like my dad used to buy the similar ones in a juice box, but he also came in a package and then I was trying to look for the can, I couldn't find it in my local supermarket. I'm sure they have it in different grocery stores, but not mine, and I finally found this pineapple juice cup. and I ended up buying it just for the bottle.

I thought I could reuse it, but no, no, I won't. I don't know what I was thinking. This was six dollars a cup of pineapple juice. I do not know what. I was thinking, you really know what let's do a little more, since we spent so much money on it, I might as well drink it too, that's pineapple, okay, I'm going to cut this garlic. I just cut the root, oh my god. It's magic, I got it, you gotta come see this, oh man, shut it up. Come on, look, you just cut the root off here, look, and you're supposed to buy garlic with the root on, if it doesn't have the root on it, that means it was like blanched and shipped from some crazy place I don't know, just know, it's You're supposed to get it with the root in and then it just falls apart, isn't that amazing love?

Okay, I don't need that much, but I'll probably use that amount, just a few cloves here, let's go for six and when they're in the casein like this, I just crush it and then it comes out so simple, so let's just crush it and then here we go, just falls off. Well that's the good thing and then give him the old chipity chop. Did I tell you why today is exciting? We are choosing flooring for the addition. I'm excited but honestly overwhelmed and then I'm just going to throw out the garlic. right into the marinade bag and if you don't have a grill you can do it on the gfg George Foreman everyone should have one of those.

Throw the chicken in here. I'm using chicken thighs because they are my favorite and even more so because my family is huge so if you don't have a grill or gfg I'm sure you can bake it like it's no big deal just use what you have or even put it in a pan on the stove, use what you have, the flavors will still be there I love marinades, let it sit all day and then the flavors really develop. You can even make this the night before, leave it in your refrigerator to marinate overnight or throw it in the freezer.

Alright. I'm going to let them sit and I'm going to make this corn salad, I'm gathering the ingredients for the corn salad. I make it my own as I do with all the

recipes

, so it calls for tomatoes, but I decided to use a red pepper. that just gives it a nice crunch and has great flavor. I love red peppers, it's like the meatiness of them, so I guess I need a bowl, you know what I've been doing running my dishwasher every night? as a minimal task for you, but for me it is a great feat, it is a great change.

I'm very proud of myself. I'm slowly coming back to life, okay, a bag of yellow corn kernels. Frozen, I'm sure you can use fresh if you have it or whatever use a can if you have a can, but I bought the frozen one. I feel like it tastes fresher that way. I'm going to cut this red pepper into cubes. I just julienne them and then dice them. smaller pieces and then I'll take a cucumber and dice that as well, so I'll cut it back into julienne strips, so to speak. These are just all the fancy cooking terms I learned from Cordon Bleu, oh man, there's something so special about cucumber, it's so fresh and fragrant, that's my cucumber, melon, it's like one of the best scents ever. times of Bed Bath and Body Works.

If I cut it all out, it might as well be here and then we'll be. I'll make it nice and fresh with some cilantro, just a healthy handful and you know, rinse mine and then put a paper towel on it, store it in a Ziploc bag and I think it stores better that way in the refrigerator. I'm just going to snack on it I don't know lately cilantro hasn't been my favorite but I'm still going to eat it oh you know what I can smell it now I'm fine, I like it, I love it, I want some more, the latest on our freshness scale our herb garden is some green onions so I'm going to dice those too, that's all the time the baby gave me so I have to go get it and then finish the rest I'm just going to throw all the ingredients in the bowl, call it, actually, there's a um uh dressing that I'm going to make to put on this, so let me get the ingredients for that.

I'm going to give you this. a toss it looks oh my goodness it looks so beautiful colorful fragrant delicious and refreshing okay let's work on the dressing it also calls for feta cheese but I think I'll put it on right before serving so for the dressing I'm just going to put a little bit of olive oil and an equal amount of red wine vinegar. I cut two fairly large cloves of garlic or should I say minced and then a little salt and a little pepper and Mix everything together and add feta cheese. You can do it now.

I don't know. I'm going to wait just before serving it. I'm going to let this sit in my refrigerator and get nice and delicious while the marinade sets. theretoo, but I'll do a taste test. From the bottom up, that corn is super frozen, but other than that delicious flavor and all that good stuff when I tell you about this fresh salad, oh my goodness, and you know what we put feta cheese on it that night. and then I put it back in the refrigerator and we didn't eat it because I think the next night we didn't have it, but the next night and the feta really held together so if you want, go ahead. and throw it in there but otherwise so delicious and fresh, okay, I started making dinner, you know, autopilot and stuff, I'm starting to cook the vegetables.

Alex is out there, the grill, he's just preparing it. I took the chicken out to bring it to room temperature. um, it's just that it cooks more. evenly that way, so I have some zucchini cut up. I'm working on the mushrooms, the way I clean them is: I just grab them and take a damp paper towel and wipe the dirt off of them in the most effective, delicious way and then Over here I have cauliflower. I'm going to throw this in the oven. uh 425. I have it with a little bit of oil, salt and pepper, to keep things simple.

Wentworth ordered it and our friends talked about who is gluten free. Otherwise, we have rice. to eat with the chicken and it will be delicious. I love putting these mushrooms on the grill, they are delicious and I just season them with a little bit of oil again and salt and pepper and that's all you need. I always keep it very simple. with my vegetables I feel like they are as tasty as they are. I can't wait to have my own garden. Will that ever happen? I have friends who when we met just a couple of years ago didn't have a garden. and now they are fully self-sufficient people with their own gardens and I say okay, they can do it in just a couple of years, I can too and I gave myself like 10 years, although it's okay because it's low. expectations, everything will start with this carom tree.

I'm about to have time to slice and dice it. I have found that the thicker the slice, the more I enjoy it. Well, I used to think about dicing it and I don't even want to know. I'm eating it, but now I love mushrooms, which doesn't look very appetizing, you want to prove it, okay, I'll wait. Alex is the Grill Master, the marinade was a big hit, the way Alex cooked it on the grill was Amazing, everything was so delicious, I think almost every night we had people over, but every meal he made was so good, such Maybe not the Hush Puppies, I don't think we've made them yet, but just a heads up anyway, everything was delicious.

It was great, the vegetables always turn out well, maybe add some onions, that's a great idea also throw them on the grill, that always makes me happy and then of course the star of the show The Chicken, the marinated chicken, oh my mine, why does everything taste better on a grill, I'm sure it would taste just as good on the GFG or in the oven, bake it, put it on the stove, I don't care how you do it, just do it, you won't regret it , it's easy to prepare and I mean it's How good dinner is, you have to prepare it every night.

You could also prepare it well. I am pretty sure. I woke the baby up by taking out all my film equipment. Okay, I'm running today because we're getting ready to go to the gas bouncer. parade which I'm really excited about I feel like it's big enough maybe uh so tonight for dinner another kind of marinade, I mean it's a marinade with a protein. I'm using shrimp, very expensive, why? But Wentworth has been asking for it, so I'm aiming. to please and then I'm going to make some baked Hush Puppies, we'll see how they turn out, but you can use any protein for this shrimp meat chicken, whatever you want, it's called garlic shrimp, so that's why I went ahead. and chopped, chopped, two heads of garlic, I'm not exaggerating, two whole heads, I mean, let's live up to its name, so in a bag I'm going to put, oh, how much is a third cup of olive oil?

I know what you're thinking I'm not in my pirate outfit I know I don't have anything right a third cup is pretty good so I probably have a third cup of garlic around here a quarter cup is about what you need maybe even less than That's if you don't like garlic that much, but I say go big or go home, a couple big squirts of this tomato paste right into the bag, a full squirt and that was half, let's do it full and then I really like the citrus flavor whenever I eat any type of fish, so I'm going to make the juice of two lemons and you guys tell me you know what I did when I cleaned my kitchen the other day, I threw out the lemon seeds, it was a mistake.

I didn't mean to do it, but do I need to graft them? Will they really produce fruit? If I grow from seeds, I'll have to Google it, but for now I just need the juice. I'm making two lemons, that one turned out square on my face adding a little bit of salt and a little bit of pepper also adding a little bit of parsley straight from my garden, a little bit left over to decorate, I'm going to leave it and then Damn, why No? I feel like more flavor is more flavor, let's add some Italian seasoning.

I'm dripping juices, okay, oh my gosh, there's so much water, there's so much going on, oh, there must be a hole in the bag, oh look, that's how I lost my lemon seeds the first time. Now I'm going to add two pounds of shrimp. This is how I expect it to be deveined and tailless, but it's all the things we want, it's raw. I also want that so it soaks in. Oh. look at all those juices they look really colorful and nice, fresh, citrus, fresh herbs, you know those are the two magic ingredients to make a dish worth eating, it really elevates it, so I'm just going to massage it all in to make sure get everything nice and combined and then let it sit until you get home.

I'll put them on skewers, cook them and make some Hush Puppies. It won't be much easier than this, just making some marinade and having dinner ready instead of rushing and saying, oh, let's stop somewhere to eat, you know, hey, you have food at home, you know, okay. , I'm going to gather the big puppies. This is a recipe I've seen a couple of times. I have only had Hush puppies. Long John Silver's, which I like, what's that place like? Even still in business, are they still in business? I don't know, I haven't seen any near me. I haven't been to one since before either, probably maybe college, maybe once when I was.

I like a child less than five times in my entire life, but I remember that his silent puppies are hitting him. I'm going to start with about two-thirds cup of cornmeal. I have a cup of Kodiak cake mix uh it's like a protein pancake mix but you can use Jeff if you have it Jif no uh Bisquick whatever you have flour if you want to keep it simple I bet a little salt would work well a little bit of pepper I'm going to mix this a little bit together we fold in the dry ingredients before we add the wet and I have a couple of eggs and then I have about three tablespoons of butter here that I'm going to melt this was foaming in the microwave going crazy I'm going to throw that in with 1 3 cup of milk I have oat milk and that will keep it nice and creamy.

I'm going to whisk everything together until it's combined and then I have this really amazing thing. How many is one two three four eight twelve six 24? mini cupcake pan here I'm going to grease them to make sure nothing sticks and I'm just going to fill the pan with my smallest scoop that I have here looks good 425 degrees how long do we bake these puppies? 15 minutes until they look golden. how cute he put the tooth these look, take them out like this oh my god, these are honey, okay, I'm going to put one in my mouth, um, okay, it's like cornbread and a delicious pancake, oh god mine, uh, I'm skewing the shrimp I'm going to put the shrimp on some skewers and then we'll throw them on the grill and it'll be great there's a football game in the playoffs, who wins.

I'll know when you see this, we all will. These are exciting times, okay, I'm going to see how many skewers I can fill and then throw these shrimp at the barbie. I never understood that expression, mainly because I'm not an Australian barbie, what are they actually saying, are they saying something else? that means grilling like barbecue Barb. I don't know, man, but we have some people coming, so I don't know if these shrimp will be enough. I might have to prepare some extra food because like two pounds of shrimp is like you know. Okay, all the shrimp are skewered and they look great, they smell so delicious.

I feel like I threaded them too soon, but I have two hands so I had to do it while I had two hands and wasn't holding. a baby or putting a baby to sleep or breastfeeding a baby or being pulled in five different directions so here they look great I'm trying to find what looks best what's good here we go oh stylish oh yeah uh okay So Let's roast them. I'll probably add some vegetables and we have some rice, so the Gasparilla Parade was a lot of fun, a huge success. We don't get home until later, so let's go. actually cooking these uh another night but the game is on oh my god amazing game amazing did you see the football games this weekend so good?

I wish I could see more of them, but like kids, you know, okay, so the shrimp turned out, oh my gosh, restaurant quality magazine, quality, someone call the Food Network, these were banging, banging shrimp, aren't they? Is that what they call bang bang? I don't know if that's the right term, probably not, but that's how I used to describe this because it was so good, do it, do it with chicken, do it with shrimp, I don't care, just do it, you have to make dinner. You might as well do it right. I don't know if you're into food, but the Bengals are playing the score and I'm so excited, those are like my two favorite teams, oh, it's going to be a good game, anyway, tonight for dinner, I'm making chicken al Thai coconut curry, it's a copycat recipe, I think Kevin is like Thai coconut curry chicken. really good, I bought it at Costco in the past, mainly because it's more affordable there, but even at Costco it's still pretty expensive so this copycat recipe will come in handy and really everything I've tried at Kevin's.

I don't think it's like a brand or something? They have a lot of different styles, like chicken marinades at Costco, and they're very simple - you just come home and throw them in the pan, but the portions are pretty small considering we have to feed a large family and, um, it's very expensive, so obviously everything tastes better if you make it yourself and is more affordable if you make it yourself. I say that with a question mark, unless you don't have these ingredients on hand. as if I already had all this because it is the food I like to eat.

I love curry. Oh my god, I love it. So I'm going to start by dicing an onion and the seasonings you'll need are ginger, curry and coconut. milk, cayenne pepper and I'm just going to add Italian seasoning, I think it calls for basil and I don't know, and then a little bit of lime juice and garlic, and you know that elevates the dish, I'm going to dice this onion and then I'll move on to the stove and we will start cooking. In fact, I already diced my chicken, it's here and you guessed it, it's chicken thighs because that's what I have and it's also my favorite while I'm here at The Cutting Board I'm going to finish my missionary class.

I think I cut my nail with this knife, it's very sharp just by touching it. I'm not sure if I mentioned it. I think this is a one-pot meal, huh, unless you know that. Obviously I'm going to serve it with rice, so I'm going to throw some rice in my Instant Pot, but other than that, the Thai Coconut Chicken Curry will be cooked all in one pot and that's always a win when it comes to do it. dishes after dinner right before the bedtime routine and for us that is the most chaotic time mornings and bedtime well, it's a good way to change things up.

I have a little olive oil in the bottom of the pan, it calls for coconut oil and I'm sure that will add some flavor but I don't know, I couldn't find mine so oh these knife cuts oh god mine, someone called Julia Child and, uh, I don't know what to tell her, don't actually call her. I'm embarrassed, okay, I couldn't find my coconut oil, the rest is fine, let's cook these onions until they start to soften and I like to season each layer, so I'm going to put a little salt here. and then a little bit of pepper, then I'll add the garlic cloves that I diced, chopped, just stir a little bit until it's fragrant and then we'll add the chicken, I'll just add a little bit a little bit more oil, my onions are starting to burn even though I lowered the heat, the chicken is very simple, here comes a little more salt and pepper, mix this in and let the chicken cook for a few minutes.

The chicken looks nice and cooked and delicious, you can't even see it now. I'm going to throw away the rest of the ingredients. I have a can of coconut milk and look at all this cream on top, oh look at that delicious flavor I have. really great curry recipe so I'll see how it compares but it looks good for now so a can of coconut milk a couple of tablespoons of curry. I like it more, more is much better, right? I mean, it's called Curry for a reason.I feel. even more, it's okay. A little ginger goes a long way.

A little cayenne pepper. My kids are eating this so I can't overdo it. A little Italian seasoning here. I'm going to have to open that top part. go and then I'm going to juice two lemons and see where that leaves us yeah I feel like one isn't enough of course you can leave out any of these and substitute whatever you want oh okay give this a good stir. It's a beautiful color, will I leave anything out? Hell yeah, I'm my favorite ingredient, just a little bit of sugar here, okay, you can leave it as is or you can thicken the sauce a little bit with a cornstarch mixture and I do that.

AboutYou can make equal parts cornstarch and water, this recipe calls for a two to one ratio so I'll see where that takes us, that looks good. I'll take the rest, oh dear Betsy, where's this Elantra and the rice? I need some rice stat, look omg it looks good, the picture makes it look a little stale. I'll have a double portion of cilantro, please and thank you, check it out, look at that, oh my goodness, I'm ready to eat, ring the bell, a blessing. Y'all, I didn't end up making a dessert this week, which I normally do, but this video is long anyway, maybe next week I'll try not to chat as much, maybe not next week, but next week, give me a break, okay?

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I shared. I hope you enjoyed them too. I hope it has served as good inspiration for dinner. Anyway, they have to prepare dinner every night, so they might as well prepare it well. Thank you so much for hanging out with me if you want to subscribe. little happy on your day and see you next time bye