10 DINNERS YOU WANT TO MAKE THIS YEAR | OUR FAVORITE EASY DINNERS

This recipe took me a little by surprise it was one of those that I thought sounded good but it also sounds a little weird I tell you guys I think

this

is going to be delicious my Mixing Bowl here I have a pound of ground beef you can use ground chicken ground pork whatever you

want

to use I'm going to add 1 4 cup breadcrumbs. I have some crushed pineapple here and I'm going to reserve the juice, so we're going to drain the juice into a bowl because we're going to use

this

well for our meatballs, we're going to add 1 4 cup crushed pineapple.

I need about three tablespoons of milk and I'm not measuring this one, it's just an estimate. I need approximately two tablespoons of reduced sodium soy sauce, in our case we will use coconut aminos. I'm going to cut some green onion. We need about two tablespoons to add this, now it's a little less than two. tablespoons, but I told you we're starting to use green onions with my husband, so probably about a tablespoon here we need about two cloves of garlic, you can absolutely use fresh garlic, but I'm going to go ahead and just use the minced garlic from the jar.

The recipe also calls for fresh ginger, but you guys know I always have this in our refrigerator, so we're going to use that and I'm going to use about a teaspoon. You know we really like ginger, so maybe it's closer to a tablespoon, okay, this is one of the things I love about my KitchenAid mixer because I'm going to put this in and mix these meatballs. Okay, those meatballs are mixed. I'm using my scoop here, it's a tablespoon and a half and this just

make

s it really

easy

, you can roll them into meatballs and it kind of helps them be about the same size and then I just put them on this parchment paper lined baking sheet.

I have my oven preheating to 500 degrees right now. These are ready to go in the oven and I'm going to cook them for about 15 minutes or so. While it's in the oven, let's mix up our sauce. We need half a cup of coconut aminos or soy sauce, whichever you like. To use about a third cup of water, we'll add 1 4 cup of brown sugar, take 1 4 cup of the reserved pineapple juice and add that as well. This will also get a few cloves of garlic, so about two cloves of garlic I need about half a teaspoon of fresh ginger or this squeezed ginger, you know, always use a little more than what it says.

We're going to cook this on the stove, dissolve the sugar and then thicken it. With a little cornstarch or arrowroot or flour you can thicken it with whatever you prefer. I've got a tablespoon of cornstarch mixed with a tablespoon of water here and we're going to pour that in and combine it. Alright, the meatballs just came out, so we're going to add them to the sauce and stir them up to get that great flavor. Here we have those pineapple meatballs. Spoiler alert. I already tried one and it is absolutely delicious. Don't skip these pineapple meatballs, so

easy

to

make

and so good.

Okay, let me show you you have one, two, three ingredients. This will come together so quickly. The first thing we need to do to start this recipe is grind. up this parmesan cheese now if you

want

to make this even easier go ahead and buy pre-grated grated cheese or even that one like in a can you know what I'm talking about I don't remember what it's called but it's already grated cheese. and you just it's Shaker cheese, that's what we always called it growing up, Shaker cheese, but I went ahead and just bought this. Now we're going to shred it on my small cheese grater for this recipe that we're going to use. half a cup of this cheese now.

This is weird, guys, but I'm going to double-shred it so it's more of a Shaker cheese-like consistency. You don't have to do this. This is the way I am choosing. So far we have a package of this Italian dressing mix. I'm only going to use about half, about half of this. I'll pour it into this bowl and we'll mix it all together now. If I were making more, I'd probably use more. of the dressing mixture, but I cut two decent-sized chicken breasts in half this way so they are thinner and I don't feel like we need more than this.

I'm just going to do a quick mix of these two ingredients now that I'm I'm going to do this in the air fryer. I will have the oven instructions listed below in the description box in case you are curious, in case you prefer to do it there or maybe you don't have an air fryer that is totally fine, so we have the air fryer basket, I'm going to spray it, okay, now we're going to take our chicken, just dip it on both sides and then put it in the basket almost every time I put something in the fryer, I like to spray the top. with a little bit of olive oil spray and we can flip them halfway through, so we're going to set up our air fryer.

Now I'm going to preheat the air fryer to 390 degrees so it's ready when we're ready to start and then the chicken. We will finish baking for about 15 minutes and we will turn it halfway through. Let's add a little more parmesan cheese on top because you know we like our cheese here, yeah, and then just for color, you don't have to do this. I cut it. a little bit of green onion, let's add that before we sit down to dinner. I'm going to try just a little piece of this chicken so you know what it's like, we have two ingredients, this is delicious, whatever your eating plan is.

For this week take something away and add this because it was very easy to make and very good. I love salty. You can try the parmesan very very good oh yeah I just preheated the oven to 400 degrees and let's get started. I tell you that the flavors of this are to our liking and there are not that many ingredients. I feel like this is going to be pretty simple. I'm going to put some of this in a saucepan and we're going to heat it up. on the stove we're going to make that sauce first before we do anything else the recipe actually calls for Frank's hot sauce and if you guys are familiar with that feel like you can use Franks we'll use our hot sauce which we love.

We also already have this hot sauce available, so we decided to go ahead and use this one. We're starting with half a cup of this and you may have to take out one of the others as well. Don't know. That's probably enough, we could also add Cholula if we need it, use whatever hot sauce you like, that's what I would say if I add Cholula, yes it's a little less than half a cup but I think it's fine for us. Go ahead and put that in the saucepan and we don't need it here, what are you saying?

This pot is a saucepan, yes, and that is traditionally what a saucepan is. It's not something like this frying pan, which is a frying pan, that's why it's called a saucepan. I'm sure you like if you're boiling noodles, then you boil them in a pot, but I'm pretty sure this is called a saucepan, is it called a saucepan? I feel like it's, excuse me, okay, we'll find out that someone is going to tell us what. Yeah, okay, so we'll start with that half a cup of hot sauce. This is three-quarters of a cup for the hot sauce.

We need two teaspoons of garlic powder. Okay, we'll add a tablespoon of coconut aminos and, oh, yeah. you don't have coconut aminos, that's totally fine, just add soy sauce and we need to add three teaspoons of rice vinegar. If you don't have rice vinegar, that's fine too, you can add apple cider vinegar instead, you said three, three, what? It's this firecracker chicken and we're using thighs, yeah, let's stir this up a little bit, okay, so this is going to go over the stove, we're going to heat it over medium heat until the brown sugar dissolves. I'm going to cut it. our chicken thighs and that was the suggestion is to use chicken thighs so we're salting the lips generously yeah right yeah salting the cut Salt and pepper I can't talk to the chicken on both sides you can use cornstarch we're using tapioca flour that's just what I use instead of cornstarch but we need to add a cup to this so we can dredge the chicken in the flour it's ready to dredge it says it will make a big mess it says to coat both sides generously with this, so that's what I'm doing and then we're going to take it to the stove.

I already have a little bit of oil heating up on the stove, just a little bit of olive oil and we're going to fry them for three to five minutes on each side. Well, here on the stove side we have this hot sauce, uh, mixture of brown sugar, zest and it's working together, so I'm going to turn this off because it feels like the brown sugar is completely dissolved. I just realized I was Unregistered that whole time, all I said here is that you just want to move the chicken from The Dredge to the pan, you're only going to cook it for three to five minutes or so on each side to get a good color and you want this to be done, I should have said this before, but you want this to be done in an oven-safe dish because this is going to transfer to the oven, so I think we're getting some color, oh yeah, start giving them the lap.

You can add as much color to them as you want, they will cook a little longer in the oven, that's okay though, the next step is to take this sauce and pour it over the top of the chicken. to them, oh yeah, okay, this is going to go in the oven like this for about eight, five or eight minutes, depending on the size of the chicken thighs and remember the oven preheats to 400 degrees, okay, we're also going to take a couple of twigs or probably just a green onion and I'm going to cut this for the top and it's really going to add color to the top of our chicken thank you, thank you, let's try this before we sit down to dinner and leave you guys.

I know what it's like, so what is this supposed to be first of all? Yes, Asian American fair. Oh, I was going to add ginger and change the recipe a little. Looks Asian, looks Asian. I'm not sure, honestly, it's going to be super spicy. as spicy not as temperature spicy it is very similar to a general sauce, don't you think it is really good? Although the first thing I got was like candy, right, what's the badge? It's about that through the feeder, yes. it just gives it that edge, it definitely makes a difference, it starts off sweet, then in my opinion you get a hint of saltiness and it's a little crunchy.

Oh, and I put my oven on the broiler for the last two minutes, just so it would really crisp up the top, that's what we wanted. What I would say is that if you don't like spicy, use whatever type of hot sauce you are comfortable with. If you like it very spicy, use a very spicy hot sauce if not. Then I go with a lighter hot sauce. I react totally. I like it. I would add that too. If you really want to make it a treat, make thighs. Oh sure, because your husbands don't like chicken breasts, that's what our 20 is.

One minute dinner is coming your way, this is actually very easy and doesn't require many ingredients, but it looks so beautiful when it's ready, so I went ahead and took two fairly large chicken breasts and cut them in half like this like you guys. I know what I like to do, that will also help you cook faster, so it's a little trick to keep this under 20 minutes. Mark, now you can use salt and pepper if you want. I'm going to use our aunt, no nose, everything. seasoning, so let's put a little bit of this in here.

I also like to add a little oregano to this. Okay, now I'm going to turn it over because I'm going to season the other side of these. Well, that's it for this part, let's take this to the stove and heat it up. Okay, this oil is nice and hot. I got a little distracted, it may be too hot, so I just turned that temperature up. down just a little bit, okay, let's put these pieces of chicken in there and brown them well because we sliced ​​them very thinly, it's only going to take about three to four minutes on each side, we just want to make sure we get good color. you see that beautiful color there, so I check them and then flip them once I see that color.

I have this fresh sliced ​​mozzarella cheese, it's already pre-cut, which is very convenient, we're going to take some of this and put it on top. of the chicken, the chicken is already completely cooked, on top of that we're going to put some tomato, okay, I'm going to put a lid on just for a minute or I'll just put a lid on so the cheese can melt, it's literally just for En hold on I have some basil here that I cut into foreign pieces and then because it's a 20 minute meal and I was saving time I bought a balsamic reduction instead of making it now we're just going to take that reduction and it just goes away.

On top of that, another thing you can do is marinate the chicken in balsamic vinegar overnight and that's delicious too. We'll be serving it from the table tonight, so I'll take a bite of one of these that way. I can test it for you. I love these flavors. I love caprese anyway, but that chicken has a very nice flavor because we sautéed it and that's very important if you want to get a good flavor in your chicken, sauté it first even if you cook it. do it another way afterwards, unless you're grilling it, that's a completely separate situation, but with that seasoning and then you get that little bit of cheese and tomato, balsamic vinegar is so good, it's very, very good, if you like it the Caprese salad, these little chicks will love it, we're going to make a jalapeño popper casserole, butI'm going to scale these ingredients down a bit because we just don't need the full size of this recipe, so this makes a 9x13 pan, we're not going to make a 9x13, it's a bit medium okay, so I'm going to start with about a third of a block of cream cheese so maybe two and a half ounces of fish so we're just going to set this aside to let it come to about room temperature and I've got some chicken already cooked okay so I'm going to use all the rest of this chicken we have and I'm just going to just cut it into pieces, spray our pan or grease your pan.

Now I'm going to put my chicken here. We'll end up mixing all the ingredients together, but this is just to keep it separate. We are getting a lot. of good chicken, it's going to be very protein, a lot of protein in this, high protein, so now we're going to cut up the jalapenos and I'm going to be careful to remove the seeds because I want to make sure that my husband and I eat jalapenos. No problem, the kids might think it's too spicy if I don't remove the seeds and this is one of those recipes where you might not like too much spice.

You could make this add very few jalapenos and use as much or as little as you want so don't overdo it, if you don't love spice we'll save this one because I think it'll be too much if I add all of that, I'm going to cut that too. a little bit of green onion and I'm going to use both parts. It's totally up to you what you want to use. You can skip this. They know they can. They can do this however they want. We are going to add a sprig of green onion to the cream. cheese and one of the jalapenos to the cream cheese and again set it aside and then I'm going to cut a little more and the rest will be for decoration, okay, I'm going to go over to the stove, my water is boiling and I'm going to put some of penne pasta, you can use any type of pasta you want, another thing is that if you don't want to use pasta, you can use potatoes instead and it will also be incredibly delicious, okay.

I added about a cup and a half of raw pasta just to make sure we have a good amount with my cream cheese. I'm going to put in some plain nonfat Greek yogurt, about a quarter cup, maybe a little more and you absolutely can. use sour cream, you guys know we just use Greek yogurt instead of sour cream just to add protein, it's totally up to you how you want to do it now. We're also going to put some cheese on it. Use your

favorite

type of cheese. The first time my mom left this here, so I'm going to throw it in, it's just Colby cheese, about a quarter cup, okay, let's try to incorporate this all together, we've got the pasta ready and that's a hot pot.

Mix the pasta with the chicken, now we're going to pour a spoonful over this mixture, I really could have mixed it all together to be honest, okay, I'm going to do a little bit of mixing here just in the pan or casserole, that's what it is. call, it's okay. I'm adding a little salt. I tried it quickly and I feel like it needs some. There was no salt in the recipe, which was a bit surprising. Well, I feel like it's pretty well mixed. What I do like to do is because I feel like it will burn.

You know, here on the sides you will have that burnt look and taste. Obviously I like to clean it up a bit. I feel like it helps. so we're going to take a little bit more cheese for the top, but you know, just to add that nice layer of cheese, good cheese, nice layer of cheese on top and now we're going to take the rest of the jalapenos and the Green onions. and add that on top too I didn't add the bacon right I already added the cheese on top so now let's go oh my god I'm losing it I knew something was missing I knew it oh well It's going to have to blend because now it won't have that nice layer of cheese on the top, there will only be bacon on top.

I bet that's where the salt comes in. Why, why, why? Do you already see my channel? It has to be for humor, that's what it's really good for, okay, so don't like them, mix the bacon into the recipe and save some for garnish. This is going to go into our oven. preheated to 350 degrees mine will only bake for about 10 to 12 minutes but that's because everything in it is already cooked ok here's our pasta it looks delicious ok let's try it gotta get a little bit of everything. of bacon a little bit of jalapeño a little bit of pasta literally just came out of the oven it's tasty it's not spicy at all I could have added more jalapeño and it would have been completely fine like my kids could eat it it's not spicy at all so yeah you want spice, if you want spicy, add more jalapenos or leave the seeds out, this is good, it's really good, my husband keeps saying how good it is.

I'm very excited about tonight. For dinner, we're making Tuscan Baked Chicken Casserole anytime our recipe says Tuscany. I'm here for it. I'm going to try it. I just took this cream cheese out of the refrigerator, so it's not softened yet. I need to get about three ounces and three ounces of the cream cheese I'm going to soften it here in this bowl. I have to preheat my oven. We need to preheat the oven to 400 degrees. It's okay, you can use frozen spinach if you want, you just need to squeeze out all the excess water. to defrost and dry it.

I'm actually using fresh spinach because we have it on hand, so that's what I look for whenever I make a recipe like this. I need a decent sized bunch because it's going to wilt a lot, so you want it. If you want a good amount, I'll cut it as small as possible. I should probably use a bigger knife for this, but you know, it's obvious, obviously, if you use frozen, you're going to have to look like a lot. less than this, so let's go ahead and add it to the cream cheese, just start combining the ingredients as we add them.

Okay, we want to add about three ounces of heavy cream. All the container I have here is 16 ounces. I have a scale, so I'm going to put this on the scale and weigh three ounces, but you can estimate if you want. You're all probably surprised that I'm actually measuring, it's probably a little less than a cup, okay, let's shake that up. together we need to add some minced garlic, the recipe actually calls for four cloves, which I'm excited about because I actually prefer a lot of garlic. I have my teaspoon measurer and I'll probably add three teaspoons or so, but if you feel like it's a lot, that's totally fine, just cut it up.

We need to add about half a teaspoon of salt. Now some of the cheeses that we are going to add will give it a slightly salty touch. The taste of parmesan to me has a salty taste so you don't have to add too much salt because of that, okay, let's add a little bit of onion powder, let's add about half a teaspoon, you can measure this. I only go for quantities. that I know we like it I have a little bit of chili powder here we're going to add about a fourth teaspoon of chili powder you can add more again all of these flavors smell great we have some Italian seasoning we're going to go for about a teaspoon in this one, this is one of those that we really enjoyed so we might add a little bit more now you absolutely can do this and you can whisk it all together if that's what you want.

I just didn't feel like it. It was necessary, it's coming together really well, I just didn't need my hand mixer or anything like that. Okay, I'm going to add a little bit of cheese to this mixture, so I've got some mozzarella and I'm going to add about half of it. you're going to need a total of about 3 4 cup or cup however you prefer and I'm also going to add a little bit of this Asiago mix that we have because why not too much just a little bit because we're I'm going to top this with a little bit more cheese.

I just want to mix it up too. Okay, now I'm going to use a small plate, a small square plate. I don't think we need the 9x13 baking dish, but I want to baste this really well, especially since there are cheeses in this. I cut my chicken breast down the center this way and we all almost always do that for some reason we just prefer it, we think it's better that way. Don't know. It's a family preference, so that's what I usually do. We want to season the chicken breast a little bit, so I'm going to add a little bit of salt and pepper and again, if you're new here, this is something I say a lot.

Always season from the top, so no clumps form, so it spreads more evenly. I'm also going to add a little bit of pepper and a little bit of onion. powder and a touch of garlic powder to the chicken, you can also flip it and add seasonings to the other side, okay, let's take this mixture and we'll spread it all over the top of the chicken and the oven is ready, which is perfect. at the right time because we're almost ready to put this in there, spread it as evenly as possible, we want to make sure that each one of these pieces of chicken has this good sauce on top of it, y'all, this is so good, so if you've made it.

I didn't try this before, it's so good. I have some sun dried tomatoes here in a bag. You can buy the ones in the jar that have oil in them. I'm going to use these, so perfect I don't even have them. cut them up and this is kind of a preference, as much as you enjoy it, we'll make sure there's a decent amount of sun dried tomatoes, plus it looks really pretty when it comes out of the oven and you see that kind of red Pop. through the cheese, trust me on this one, it is one of the prettiest dishes in my opinion, when you take it out of the oven, if you used the sun dried tomatoes that are in the jar that has the oil, take a tablespoon of oil and drizzle it over the top if you don't if you use the ones I made just take about a tablespoon of olive oil or your

favorite

cooking oil and just sprinkle it over the top okay the last thing we want to do is cover this with a little more cheese, so we reserved some of our cheese just for this.

I'm going to take some aluminum foil that we want to cover. Cover this loosely with foil for the first 20 minutes in the oven once those 20 minutes are up with the With foil on, we're going to take it off and bake it for another 15 minutes or so without foil. Look how delicious this chicken looks. We already know we love this because we've had it before, guys the flavors in this are phenomenal. you have to make this, you have to make it, it's so good, you guys already know how much we love quiche, but this quiche is a little different, it's so unique and it looks so pretty.

We're going to change the recipe a little bit because I think I can do it a little better and modify a few things, but stay tuned, this looks so good. I'm starting by making this something a little different than what the recipe calls for just because I read the comments and it looks like We just put the bacon on top of this quiche, it's not quite done so we're going to do this lattice structure first and just we'll cook it on some parchment paper, but not all the way, then place it in the cake pan. when we're ready to bake it, so I'm just going to put this in the oven and I don't know, let's say about 15 minutes or so at 400 and we'll see how far it bakes at that point, okay guys.

I have a pie crust recipe that I really love, so I made my own. Feel free to purchase your own pie crust if that's what you prefer. We make a sourdough version and it's really good now that it's been in the fridge, so we'll see how easy it is. it's to implement and also one of you asked about this little roller in the last video I used it in and it's kind of a seasonal thing from Target so I'll link it in the description box if you're curious. definitely okay, when I reviewed it a couple of weeks ago or last week, it was available when I reviewed it, but like I said, it's kind of Christmas and it's only a couple of dollars.

This is the only rolling pin I have right now, obviously if you're using store bought cake dough this part is going to be a lot easier, it's not perfect but we're not picky it will do. I'm just going to let this bake for just a couple of minutes in the oven. My oven is going down to 375. right now, but I'm going to let this bake for just a couple of minutes before I finish baking it again with all the ingredients. Also if you go watch that other video, I have a tip for the little extra pie crust. things, it is better to make some small holes so you can ventilate a little, still some bubbles might come out if you have pie weights or dried beans, you can use them.

I'm going to put this in the oven, let's say 10 minutes, most quiches call for about four eggs I usually prefer between five and six eggs. I prefer them to have less milk than most call for or like less heavy cream and more eggs so I almost always adjust the recipes, feel free to do it however you want but I think we'll do oh have a shell always use the extra peel because it is the best to get the peels. Now, the recipe I've been using for this calls for two cups of milk, but like I said, I always reduce that amount and I'm actually going to use it.

Using a little bit of milk and a little bit of heavy cream because I have other milk that I could open, but I always feel like heavy cream gives it a little bit more richness, so we'll add a little bit of that and then I'll have to open it. the other milk, if I had another heavy cream, I would fill it completely if you have fresh parsley.I definitely suggest using that one, but mine didn't really look good, so we'll add some dried parsley and I. I go with about a tablespoon if you're using fresh parsley, you want to use about two tablespoons, we definitely want to add salt.

I am adding a teaspoon of salt, you can add pepper. I don't actually have any of that right now, so we'll skip it and go. just start whisking this all together, add whatever flavors you like. I mean, that's the great thing about quiche. There's this quiche that we love that I probably make once a month and it makes two, so we ended up freezing one and It's eggs, Rotel and cream cheese. It's so delicious we love it. You can buy frozen potatoes if you want. I actually had some potatoes that I grated, so I wanted to go ahead and use them, but you would.

I want to use one of the 16 ounce bags of shredded potatoes. I need to make sure everything fits in my little quiche pan. Potatoes don't have much flavor, obviously, so you might want to add them. I think I'm going to add them. a little more salt some of you may think it's excessive and it's totally fine you can skip it but I think another half teaspoon of salt would be good just for the potatoes and we need to add cheese obviously you can skip it if you don't like the cheese or you're dairy-free, but I mean, if you're dairy-free, you're probably not making a quiche.

Let's be real, so you need about eight ounces of cheese. I'm going to use maybe a cup and a half. more or less and this is the kerrygold cheese, you know we grate it ourselves. Will they ask for my cheese grater all the time? I have the link in my description box. If you're curious, you can always check that it was in the oven for 10 minutes. I think that's the perfect amount now we need to take our mixture here. I don't even know if everything is going to fit in there to be honest, but let's do it, we'll do the best we can, okay, too bad.

Oops. I'm making a mess, but that's not surprising. Well, you know that I used more eggs than the recipe called for. I also have a larger quiche dish that I chose not to use, so you might as well do that. We just pour a little. a little more a little more let me show you how good this bacon lattice turned out. I'm really excited, so one of the comments on the blog was that half of it wasn't made for the people who tried it, so I thought, let me. just go ahead and try to prepare it first and then it will continue cooking.

The edges may cook a little. This is experimental, but I love the idea of ​​how pretty it will look on top of the quiche. We're going to take our lattice and just place it on top here now, obviously if you don't go forward you're going to have an overlap, your bacon pieces won't have shrunk like mine. In fact, I'm going to push it. in a little bit because I thought it looked really pretty, baked, but you would just form it around the edge so mine would look a little different than the person I got the recipe from, but I think it's a really cool concept.

Oh, geez, I can't cover it. I was going to cover this with aluminum foil first, but I can't because we ran out of aluminum foil. Let's put this in the oven and see how it turns out. How are you? Well, this is it. I'm going to go in for about 40 minutes and check it out and then foreign. Okay, I'm not going to try this yet because it's actually due tomorrow morning, but how cute is this, how good does it look. I love this one, oh my god, it's so. Nice when you cut it, you see, you see the bacon on the top and you see the potatoes in the middle.

Guys, we were so excited about this one. I completely forgot to try it and actually made it before leaving town. My husband called me while he was out of town and he told me it was the best quiche you've ever made. It was so good when I got home that there were two pieces left, so we each ate one and I completely forgot to try it. try it but it was delicious this is happening again and we are going to make a one pot barbecue chicken meal with rice and beans and it is very good I tell you it is very good okay let's put some olive oil here. in our skillet, get really hot and you're going to add chicken thighs to this skillet, we're just going to cut four at a time, let me wash my hands so we can season them for the seasoning that I'm going to use. this antinono Steakhouse mix now while these are cooking I'm going to take some barbecue sauce that I made you don't have to make barbecue sauce you can use whatever your favorite kind is and I'm just going to take a pastry brush and just brush each one of them, we're going to brown both sides, so let's take a look and see how we're doing, we're just doing a couple of minutes on each side because this is going to cook in a few minutes plus, so it's just getting like a pre-brown, here it takes a little more time and a little more barbecue sauce.

Okay, these have a little bit of browning on them, so let's transfer them to a plate and start the second batch, two of these pieces are actually going to be. for a different recipe, but we'll take them all out and I'll add some garlic to my pan. It's obviously still hot, but I lowered the heat a little so we don't sit here and burn ourselves. To this barbecue sauce, I'm going to add about two cloves of minced garlic and we'll sauté it for a minute. We actually want these pieces that you see down here that will add a lot of flavor.

I have a can of black. beans that I already drained and rinsed, let's add them in and just mix them up and toast them for a minute. You can also add onion to this, obviously this is the part where when you add the garlic, that's where I would like to add the onions as well and I've also seen corn added to this recipe. We like corn, but we don't like mixing it with other things. I have 3 4 cup of rice. I'm going to add this and more or less. toast rice too many kitchen tools here, okay, here we go, oh yeah, that's the sound you want to hear when rice toasts.

I'm going to let this roast for just a couple of minutes, it will add amazing flavor. I'm going to use bone broth you can use chicken broth or chicken broth if that's what you prefer three cups of this bone broth and several of you have asked me do you know why I use bone broth instead of chicken broth or broth of chicken and that's because we just like to add extra protein when we can and honestly I usually make my own bone broth but I haven't made a whole chicken in a while and I need it because we have some chickens in the freezer that I need to use up. up top, I'm going to add a little bit of barbecue sauce here.

I need to reserve some for a different recipe I'm making, but overall this recipe calls for about a cup of barbecue sauce, so I just need to mix everything together a little. that together and we want this here to boil, so I'm going to turn up the heat to bring it to a boil, that low boiling point is starting to happen and I made a mistake. I didn't check to see if this pot had a lid, so we're going to have to transfer capsules to have a lid. This should be interesting. I'm going to turn off the camera for this.

Okay, it actually wasn't as bad as I thought it was going to be. so now that this is a cold pan we're probably going to have to bring it back to a boil here we're at a boil so let's put the chicken in. I'm going to put it in the rice, but we have six pieces in there, I'm going to lower the heat we want to medium low so it's simmering and we're going to cover it, this is going to cook for about 30 minutes until the rice is done. Okay, it's been about 20 minutes. Look at this.

Okay, looks pretty good. The only thing I will say is that there is more liquid on one side, but that's okay. Let's add some cheese. This is our favorite Kerrygold cheese. You have to do this, you can skip it if you want, but we're going to add a layer of cheese on top and I'm going to put the lid on just for a couple more minutes and let the cheese melt, we'll add a little bit of parsley. the top is just for color so you don't have to worry about making this if it's not something you have on hand but I feel like it makes it very pretty and even though it's more of a BBQ dish and not a Mexican dish we're going to add some tomatoes and some avocado because it sounds so good, y'all know, this looks so delicious, look at all these colors, homemade barbecue sauce, chicken thighs, rice, this is your dream food, guys, I totally forgot of doing. a taste test on this one but it was delicious I want to tell you that I don't think you need to use three cups of liquid I would only use two cups of liquid I feel like we had to reduce it so much that the rice was a little more cooked than I would prefer so take the same recipe but reduce the liquid and it will be perfect because the flavor is phenomenal, so it sounds really very easy.

I don't even know what I want to call this, it sounds delicious, although okay, so let's take some of this cream cheese, so I have half a block left, okay, so let's put it here in the center. I'm going to spread it. It's kind of okay and I just made some super quick chili. She said she uses a can of chili on top. Now she already had everything, many of the ingredients were being used in dinner tonight, so I moved on. and I just made a super quick chili here, let's throw this on top, it already smells delicious, okay, now I definitely think it's a beanless chili, you guys know this is a debate on my channel every time I make chili.

I love beans in our chili. I know it's not Texas Chili, but I think for this recipe it's better to not have beans, but that's just listen, you make any recipe however you want, you know, that's a motto here on my channel. I'm going to use it all even though it's a lot of chili. I think he'll be fine. Well, she said that she tops this with cheese and then bakes it in the oven. I don't know how long or what. temperature I'm going to go to 350 and we'll bake it until the cheese is nice and melty now she uses cheddar cheese.

I'm actually using pepper jack because I already had it grated you can use whatever you want you know as soon as my oven is preheated this will go into my preheated oven and we'll start like 10 minutes in and see what it looks like but I think as long as it doesn't spread too much. lots of fries around the edge here might actually be pretty good so this is cream cheese, chili and cheese and she said it's best served with Fritos we don't have Fritos obviously it would be perfect yeah what's in the Chile is my normal. jelly, except there are no beans.

I didn't know beans. You could put a glob of sour cream on top. It's so good. That is the appetizer of money. You don't need sour cream now that you've tried it. Do you still do it? I feel like it's easy I agree that's really good that's really good this is delicious all these flavors go together perfectly if you had the big Fritos the balls would be ideal this is delicious it's very good here we're going to make a pan Dinner, this is a kind of fall-inspired, so the flavors are a little different from maybe other baking pans you've seen, but they're all really good and work really well together.

Now the recipe here calls for chicken breasts. I'm using chicken thighs, it's just a preference here, use whatever you prefer, you can even use thighs or something else if that's what you want to do technically, you don't have to marinate the chicken, but I feel like it's Saturday. I have time, I might as well marinate it so let's make you a nice marinade in this little bowl. Here I'm going to combine about three tablespoons of olive oil and we want to add a good amount of garlic because remember this is a For marinating, you want a lot of good garlic, so I'm going to add at least three teaspoons of garlic.

You could even go back at the end and add a little bit more and now we'll add a little bit of cinnamon. I like cinnamon. but I'm not a big fan of cinnamon so the recipe calls for a teaspoon, but I think I'm going to use a little less, maybe half a teaspoon and then I'll add a little salt and pepper, combine all of this and this is going to go over all the chicken and I'm going to let it marinate in the refrigerator for about two hours or so. That's a good time to marinate, if you have the ability to marinate it, do it, but don't worry if you don't.

I don't have time to marinate, that's okay too, if you don't have time to marinate, just put this on the chicken right before you put it in the oven. I'm cutting a sweet potato. I was actually going to make two, but I'll stick with one for this recipe, so I'll cube it into small pieces, definitely peel it first. You can leave the peel on if that is something you prefer. We prefer ours peeled and then I'm going to take about three apples, the recipe only calls for two, but since this sweet potato isn't as big as I'd like, I'm going to buy three apples.

I'm going to cut it into cubes the same size as the sweet potato. peel the apple though it's your preference however you want to do this and then I think this would be really good with brussels sprouts but I used the brussels sprouts that I called for in a different recipe so I have some green beans that I have about a half a bag of those, so we'll add the green beans instead and tonight we'll have it with green beans. Let's take these ingredients and mix them in a bowl. I'm going to add a little olive oil and a little salt and pepper.

Use whatever flavors you like, any spices, herbs, all that kind of stuff, whatever you like, mix it up and coat it good and we'll get it ready for roasting, well folks, we've got our tray forbaking lined with parchment here, let's take our vegetables and Go ahead and line everything and I'll just shake it so they spread out evenly. My oven is currently preheating to 425 degrees. These will go in and roast for 15 minutes and then we're going to add the chicken on top and continue cooking. This part has been in the oven for about 15 minutes. I'm going to throw them out before adding the chicken.

You can put the chicken directly on top but I just created a little area to put it here this has actually been marinating for about four hours so it should be fine guys this is going to go back in the oven for about 20 to 25 minutes until the chicken is completely cooked. Well, we have many. The fall colors here look very pretty, let's try it. I'm going to try the chicken because that marinade was very interesting to me. I like it. I like that the cinnamon really adds a really great flavor element. Okay, let's try the other one. you have the sweetness of the apples and the sweet potato.

I crave salty chicken if you take a bite of the apple and sweet potato and have that sweetness too. This is good, guys. I like this one, so we want to. hearing heads being cut off all this time oh my god he's not going to concentrate oh you always try that look this is not going to happen firm goes to the hand it's like the least firm hand ever ever our verse today comes from Galatians 5 13. for you were called to Freedom Brothers only, do not use your freedom as an opportunity for the flesh, but through love, serve one another.

If you need more inspiration, definitely watch the video above and you'll get tons more.