Coming from Austria, the homeland of Schnitzel, I have to say it hurt to see the Schnitzel being fried in olive oil and butter...not sure if that would be specific for chicken Christopher 😂 But in Austria, we typically use Schmalz or at least neutral oil to "bake" the Schnitzel. Also we use much more fat as the Schnitzel should be floating in oil and also fried from the top by constantly "flooding" the upper side with a spoon 😊
I know! "Let's cut all the chicken fat and the flavour off to add an incorrect fat that's supposed to be better." My mother made her own chicken schmalz as well as beef tallow, as do I now. They are far tastier and healthier than using vegetable or canola oils.
Cooking in schmaltz isn’t t common in the U.S., unless one renders their own chicken fat, because it’s not sold in most stores (or zero stores in my area). I’ve begun saving and freezing scraps of chicken fat so I can make my own.
Definitely. This episode showed behind the scenes working (instead of the often playing) I assumed they had that gimbal thing holding one camera but one of the boys is standing on the counter the whole time risking his life. He deserves a taste on camera
Run out of town on a rail was part of the "tarred and feathered" process. After the carpetbagger/neerdowell was covered in hot tar and rolled in chicken feathers, he was forced to straddle a split rail post, as in a split rail fence, his hands and legs were tied together hand to hand and leg to leg so that it was not possible to fall off the rail which was then hoisted by some boisterous volunteers who carried him to the edge of town riding on or under the rail. Extremely uncomfortable and the tar cools and drys leaving the skin burned and waxing all the hair off the body. Something no one wanted to repeat, an excellent deterrent.
Mmm, but ode to our current deterrents from taking the law into your own hands, a number of people received this “deterrent” of extreme and sadistic cruelty that didn’t deserve it. For instance, some of my spiritual brothers in the U.S. - trying to teach the Bible to a supposedly Christian nation 100 years ago. And, sadly and badly, it was often the clergy behind it. They say we are like the gods we worship. Think that people believing in the ungodly teaching of hellfire could have shaped their actions? (Btw, the teaching is not Biblical, is pagan and pre-dates Christianity by centuries at least. References to fire in the Bible to a “lake of fire” or “torment” are symbolic since symbolic things are thrown in it. Our Creator disciplines and punishes, but does not torture people. That’s a demonic business and lie.)
I love it how a premiere steakhouse puts a very VERY basic chicken dish at a VERY inflated price, but WAY less than the steak, and they appeal to the people trying to save money, but in fact, they are spending way more than is imaginable. Sam..you are the man.
I’m a Christine, does that count?! Love this show, you guys have transformed my cooking to a whole new level!! My husband thinks I’m a genius, I told him Sam’s the genius!
I made steaks last night with a homemade steak sauce for 5 people. And I love to see Sam have the same struggles that I have. Running out of oil and butter at the flip (I did too), forgetting to cut the shallots (I did too), forgetting the plates (same). I will definitely be showing this video to my wife so she can see that I'm not the only one. Great job on this episode/video.
"mise en place" my friend. Spend a few minutes getting everything together and ready to cook. That way when you cook you have little stress and it is much more enjoyable. Everybody that cooks at all I'm sure has been in your shoes. My wife has joked that I went from the " Sweedish Chef " on the " Muppets in the kitchen " to more like Emeril Lagasse after I slowed down, practiced technique and got all my ducks in a row before I ever put heat under a pan. Her previous husband was a professional chef so I had to step it up, ha ha. Best wishes. --den
I hate to say it for Sam's sanity but the videos when Sam is stressing and trying to hit a time crunch are very entertaining lol. Great recipe, cant wait to try it
Looks delightful, can't wait to try this one. Also enjoy the comments on your videos, what a nice group of supporters you've assembled. Stay cool, fellas.
@@thebob3712 , I absolutely will not deal with the stress of people thinking they are being entertaining by seeing how fast they can do something. It stresses me out because everything I was taught at work is no job is to important to do safely. Don't go so fast you create a hazardous situation. So yeah, I know lots of people think pushing yourself to see how fast you can cook something is way cool and gets more views. I simple don't agree.
Excellent execution! I’m going to try it. Here’s another one to try, my favorite pasta: Pasta St. Charles 2 cups Heavy Cream 2 tablespoons Creole Mustard 12 ounces Andouille Sausage 2 tablespoons Butter 16 ounces Jumbo (21-25 count) Shrimp, peeled and deveined 2 tablespoons Garlic, minced 1 teaspoon Creole Seasoning 8 ounces Penne Pasta, cooked al denté 2 tablespoons Butter, chilled Kosher Salt and Cracked Black Pepper to taste Green Onions, sliced for garnish Parmesan Cheese, grated for garnish Bring the cream to a boil in a small saucepan and reduce the heat to medium. Cook until reduces by 1/2. Whisk in the Creole mustard and remove from the heat. Cut the sausage into halves lengthwise and then slice. Sauté in 2 tablespoons butter in a large sauté pan for 1 minute. Add the shrimp, garlic and Creole seasoning. Sauté for 5 minutes or until the shrimp are cooked through. Stir in the reduced cream sauce. Fold in the pasta and 2 tablespoons chilled butter to richen the sauce. Season with kosher salt and cracked black pepper. Garnish servings with the green onions and Parmesan cheese.
I've watched your videos for some time... still love it! I've attempted with mixed success. Granted, I'm hungry (at the moment) and had a couple of drinks... but you've made cooking fun and easy. Preparation is KEY! Just wanted to say, Thank You!
I cannot wait to try this. I know my family is going to love it! By the way my husband says thank you for all the new recipes for me to try. I tend to get stuck on the same old thing. You guys are great!
Someone at that restaurant has to be named Chris. This should be called chicken sam. Do it. Recipe it. Put it in your next book. Best how to cook show ever.
As a fellow Canadian......I hear the pride in your voice when you speak of our beloved Canada. Nice to see you wear that great T-shirt. Thank you sir. By the way....good job in completing that in 15 minutes. This was a funny video but can't wait until you're blindfolded!!
3 things. 1) I hit the back button to see what you said at the beginning of the video. I don’t care. 2) you really must not like white wine. I mean I got nuthin against Vermouth, but if I need white wine, I use it as an opportunity to sample it while I cook. Why buy Vermouth when you can have a nice Chardonnay? 3) I’d like to reiterate how. Much I’d love to see your current version of Potato Soup. Who cares if it’s summer? Love you guys!
@@davidlawson4281 Good point. I guess it’s also a matter of space allocation in my kitchen though. Perhaps it’s be different if I used it more often than I do.
Hey Sam! French Canadian here. Just to let you know that when you say "Blanc" the C is omitted. Basically just say "Blan". Bit dumb I know but that's how it works. Not sure why they put the "C" i there, i assume it's for the feminine form "Blanche". You got the Beurre right though. Also, it's your kitchen, use whatever kind of pepper you want!
@@SuzanneWho Names are different though. At some point you're branch of the family probably wanted to differentiate for some reason. Sometimes they change the letters, other times, the pronunciation. Or sometimes, so many generations live in a non-french area and that they just forget how to pronounce it. But if your family lived in Québec or Acadie at some point, I can pretty much guarantee the "C" in your name used to be silent. Could also be possible that your family has some Spanish influence at some point and removed the "O" from Blanco. Trace your genealogy if you're curious. You don't have to let your 800 relatives know though :P
@@tisnaedwerk6977 pure French, no Spanish influence. My family lived/lives all over Canada: Quebec, Newfoundland, Nova Scotia, BC, New Brunswick, and elsewhere. I was being conservative at 800 - probably closer to 1,000 (French catholic family!). I am the first grandchild of the whole bunch (I’m obviously a senior) before everyone started procreating. I also think I’m the only one that didn’t add to the number - no offspring! 😵💫
Half Québécois and all I can say is we need the input of an actual Frenchman! Let’s face it, Québécois French is like Ecuadorian or Puerto Rican Spanish. And that’s not a compliment!
Made this for dinner for the family. Took me a little longer I am no Sam, but this sure made me a star in my home!! This is golden. Can't wait for a cookbook to come out Sam!!
I believe the rail in "run out of town on a rail" is a long wodd pole used for to build rail fences. In the old days they'd tar and feather a miscreant, bind his hands and feet and suspend him from a rail to carry him out of town.
Sam makes it look so easy. It is pretty cool to watch these timed episodes though knowing that you don't need a whole lot of time to make something as good as that.
Spent some time in San Diego recently and some friends randomly suggested NNT. Really enjoyed the tacos (short rib and pulled pork w/mac). Can't wait to try this one!
🚨 NEW PRODUCT ALERT! The Flip' HAS ARRIVED❗tinyurl.com/4968s54r
Remember, never rush when beating your meat... LOL
I WILL be making this. No blindfolded episode please. Don't need that level of stress. This was stressful enough.
He’s done it before, they’re fun!
I’m surprised they have survived a blindfold challenge. Sam isn’t great with heat, so I’d be terrified of him blind and near anything hot.
Honestly I don't see the appeal also, if I wanted stress I'd see one of those cooking shows. Terrible way to learn a recipe.
I hit that like button simply for the French voice complaining about the black pepper! 😂
Yeah Sam, black pepper, really??! Ce n' est pas bon! Kidding!
Coming from Austria, the homeland of Schnitzel, I have to say it hurt to see the Schnitzel being fried in olive oil and butter...not sure if that would be specific for chicken Christopher 😂
But in Austria, we typically use Schmalz or at least neutral oil to "bake" the Schnitzel. Also we use much more fat as the Schnitzel should be floating in oil and also fried from the top by constantly "flooding" the upper side with a spoon 😊
I know! "Let's cut all the chicken fat and the flavour off to add an incorrect fat that's supposed to be better." My mother made her own chicken schmalz as well as beef tallow, as do I now. They are far tastier and healthier than using vegetable or canola oils.
For 15 mins he did great.
@@WckdLlThngz no doubt about that!! But a different oil would have made no difference in time 😅
When I first read your comment I thought you said Austin (Texas, USA) was the homeland of Schnitzel! 😂😂😂
Cooking in schmaltz isn’t t common in the U.S., unless one renders their own chicken fat, because it’s not sold in most stores (or zero stores in my area). I’ve begun saving and freezing scraps of chicken fat so I can make my own.
I wish you guys would include Max and Chance tasting the food after the credits. They work so hard making these videos look amazing.
then you would need another cameraman for taking a video of them eating it, unless they take turns filming each other eating it i suppose ^^
Definitely. This episode showed behind the scenes working (instead of the often playing) I assumed they had that gimbal thing holding one camera but one of the boys is standing on the counter the whole time risking his life. He deserves a taste on camera
Run out of town on a rail was part of the "tarred and feathered" process. After the carpetbagger/neerdowell was covered in hot tar and rolled in chicken feathers, he was forced to straddle a split rail post, as in a split rail fence, his hands and legs were tied together hand to hand and leg to leg so that it was not possible to fall off the rail which was then hoisted by some boisterous volunteers who carried him to the edge of town riding on or under the rail. Extremely uncomfortable and the tar cools and drys leaving the skin burned and waxing all the hair off the body. Something no one wanted to repeat, an excellent deterrent.
Mmm, but ode to our current deterrents from taking the law into your own hands, a number of people received this “deterrent” of extreme and sadistic cruelty that didn’t deserve it. For instance, some of my spiritual brothers in the U.S. - trying to teach the Bible to a supposedly Christian nation 100 years ago. And, sadly and badly, it was often the clergy behind it. They say we are like the gods we worship. Think that people believing in the ungodly teaching of hellfire could have shaped their actions? (Btw, the teaching is not Biblical, is pagan and pre-dates Christianity by centuries at least. References to fire in the Bible to a “lake of fire” or “torment” are symbolic since symbolic things are thrown in it. Our Creator disciplines and punishes, but does not torture people. That’s a demonic business and lie.)
Do it to bankers
Came here to say this. I remember this from grade school if you can believe that.
I love it how a premiere steakhouse puts a very VERY basic chicken dish at a VERY inflated price, but WAY less than the steak, and they appeal to the people trying to save money, but in fact, they are spending way more than is imaginable. Sam..you are the man.
I love how you encourage people to get in the kitchen and try new things keep it up and thank you for the content
I’m a Christine, does that count?! Love this show, you guys have transformed my cooking to a whole new level!! My husband thinks I’m a genius, I told him Sam’s the genius!
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹
BTW, Favuzzi has a great version on its website 😊
Cheers from Miami
WHO THE HELL IS SAM?!?!?! LOL
I made steaks last night with a homemade steak sauce for 5 people. And I love to see Sam have the same struggles that I have. Running out of oil and butter at the flip (I did too), forgetting to cut the shallots (I did too), forgetting the plates (same). I will definitely be showing this video to my wife so she can see that I'm not the only one. Great job on this episode/video.
"mise en place" my friend. Spend a few minutes getting everything together and ready to cook. That way when you cook you have little stress and it is much more enjoyable. Everybody that cooks at all I'm sure has been in your shoes. My wife has joked that I went from the " Sweedish Chef " on the " Muppets in the kitchen " to more like Emeril Lagasse after I slowed down, practiced technique and got all my ducks in a row before I ever put heat under a pan. Her previous husband was a professional chef so I had to step it up, ha ha. Best wishes. --den
@everydayden5826 typically I do. The other night was an exception to the rule, and I paid the price for it. Lol.
You’ve made my life so much easier with awesome recipes like this. Making cooking fun and easy has saved me thousands on eating out. Thanks so much
we made this tonight! Turned out GREAT! TY for the recipe!
You can make cutlets really easy with a tortilla press
... FYI
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹
BTW, Favuzzi has a great version on its website 😊
Cheers from Miami
I use my hand for chicken and 2 cutting boards for tortillas.
Great Tip. Thanks
I love the way you just hand pulled the butter from the stick
Love this episode! Do more of these. How about a 15 minute surf and turf?
I know what you said and I agree. So much for the end of things. Cheers and thanks for sharing the recipe. The family is going to love this dish.
I hate to say it for Sam's sanity but the videos when Sam is stressing and trying to hit a time crunch are very entertaining lol. Great recipe, cant wait to try it
Looks delightful, can't wait to try this one. Also enjoy the comments on your videos, what a nice group of supporters you've assembled. Stay cool, fellas.
Great recipe! Trying it tomorrow! I agree love vermouth..so underrated. Great with scallops!
I really liked this episode style of real time cooking. Great job and fun to watch.
You could do one of those baskets filled with oddball ingredients and see what you could come up with. One ingredient has to be the star of the dish.
Would love this, send Zack and Jordon out to buy you a basket of food and you have to come up with a dish in like half an hour or something.
man I like these videos make this a thing. watching sam stress tf out is so enjoyable
Another banger of a recipe. Will have to try this one.
This episode... er, video... was the most suspenseful and anxiety-producing thing I've watched all year. Nicely done!
The timer made me too anxious to enjoy watching you make the recipe!
Agreed, let's hide the timer!! Loved it otherwise
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹
BTW, Favuzzi has a great version on its website 😊
Cheers from Miami
toughen up, Oh my anxiety because of a timer, princess
@@thebob3712 , I absolutely will not deal with the stress of people thinking they are being entertaining by seeing how fast they can do something. It stresses me out because everything I was taught at work is no job is to important to do safely. Don't go so fast you create a hazardous situation. So yeah, I know lots of people think pushing yourself to see how fast you can cook something is way cool and gets more views. I simple don't agree.
Amazing recipy, thanks guys!
Thank you for the lessons in sauce making.
Excellent execution! I’m going to try it.
Here’s another one to try, my favorite pasta:
Pasta St. Charles
2 cups Heavy Cream
2 tablespoons Creole Mustard
12 ounces Andouille Sausage
2 tablespoons Butter
16 ounces Jumbo (21-25 count) Shrimp, peeled and deveined
2 tablespoons Garlic, minced
1 teaspoon Creole Seasoning
8 ounces Penne Pasta, cooked al denté
2 tablespoons Butter, chilled
Kosher Salt and Cracked Black Pepper to taste
Green Onions, sliced for garnish
Parmesan Cheese, grated for garnish
Bring the cream to a boil in a small saucepan and reduce the heat to medium. Cook until reduces by 1/2. Whisk in the Creole mustard and remove from the heat.
Cut the sausage into halves lengthwise and then slice. Sauté in 2 tablespoons butter in a large sauté pan for 1 minute. Add the shrimp, garlic and Creole seasoning. Sauté for 5 minutes or until the shrimp are cooked through.
Stir in the reduced cream sauce. Fold in the pasta and 2 tablespoons chilled butter to richen the sauce. Season with kosher salt and cracked black pepper. Garnish servings with the green onions and Parmesan cheese.
LOL, 80 degrees is considered sunrise here, but I digress. Great looking dinner that I will have to try. As always great job and thanks.
Right? It's currently 104 where I am, just a few hours North.
Yeah, hot af is around 90-95 degrees, depending on humidity. But I live in KS, and grew up in GA and TN. Now that’s hot AF!
I've watched your videos for some time... still love it! I've attempted with mixed success. Granted, I'm hungry (at the moment) and had a couple of drinks... but you've made cooking fun and easy. Preparation is KEY! Just wanted to say, Thank You!
Adding this to the list of “must makes”. That reminds me I need to go sharpen my knife. LOVE this !
0:57 Julia Childs used Vermouth in place of white wine many French recipes. You are good! ~Cara 😊
Yum
This recipe looks great! Going to try it out in the next week or so!
I cannot wait to try this. I know my family is going to love it! By the way my husband says thank you for all the new recipes for me to try. I tend to get stuck on the same old thing. You guys are great!
I like this recipe. I especially liked the semicolon between minutes and seconds. The timed videos (episodes) are always fun
Yes. The guys shouldn't pick on Sam when their punctuation is off.
Glad someone else noticed that!
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹
BTW, Favuzzi has a great version on its website 😊
Cheers from Miami
I noticed the semicolon as well! lol Don't know why, but it bothered me. Is that a Canadian thing or a "hurry up and get this video edited" thing? lol
Let's see a Scotch egg but with a Canadian twist...
*drools*
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹
BTW, Favuzzi has a great version on its website 😊
Cheers from Miami
Another simple but great recipe. Can’t wait to give it a try.
This looks so delicious. I can't wait to make it for my family. Thank you.
Can't wait for the blindfolded episode!!
Someone at that restaurant has to be named Chris. This should be called chicken sam. Do it. Recipe it. Put it in your next book. Best how to cook show ever.
Not always. Red Lobster had a made-up chef, "Chef Walt". There never was a Chef Walt!
I’ve worked at Morton’s for 4 years and none of us know who Christopher is. We also had a shrimp Alexander. No idea lmao 😂
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹
BTW, Favuzzi has a great version on its website 😊
Cheers from Miami
Helpful hints……when dredging meats….season the flour…..use one hand for dry ingredients and the other for wet.
This was amazing! Can't wait to try it!
Make a chicken Joe
Chicken Patty 🎉
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹
BTW, Favuzzi has a great version on its website 😊
Cheers from Miami
As a fellow Canadian......I hear the pride in your voice when you speak of our beloved Canada. Nice to see you wear that great T-shirt. Thank you sir. By the way....good job in completing that in 15 minutes. This was a funny video but can't wait until you're blindfolded!!
Definitely making this ASAP
The editing of these videos are so good. well done max n crew
What's with the semicolon?
it's a new fad thing not even kidding.
If you have to ask you can’t afford it.
Yes - that really bothered me too
@@AlistairGale ;
Fancy French time.
3 things. 1) I hit the back button to see what you said at the beginning of the video. I don’t care. 2) you really must not like white wine. I mean I got nuthin against Vermouth, but if I need white wine, I use it as an opportunity to sample it while I cook. Why buy Vermouth when you can have a nice Chardonnay? 3) I’d like to reiterate how. Much I’d love to see your current version of Potato Soup. Who cares if it’s summer? Love you guys!
Exactly!
@@mrSattori which part? 1, 2 or 3?
The wine cooks off anyway, and vermouth is cheap. I agree with the content creator. If you want to drink wine while you cook, by all means.
Totally agree on point 2. Cooking is an opportunity to enjoy a beverage.
@@davidlawson4281 Good point. I guess it’s also a matter of space allocation in my kitchen though. Perhaps it’s be different if I used it more often than I do.
Drool! 👏👏👏 thank you for sharing the written recipe too!
Hey Sam! I made this for my husband tonight and it was AMAZING!!! A new go to meal! Thank you!!! Delicious!
You are supose to use the Colon (' : ') for Clock Time not the Semi-Colon (' ; ').
Do more of these under 15 minute challenges, that was fun lol
Looks yummie, gonna make this tomorrow. Thanks for all the videos.
I like the idea of the timer. It's fun to see how quickly something like that can come together.
First
Hey Sam! French Canadian here. Just to let you know that when you say "Blanc" the C is omitted. Basically just say "Blan". Bit dumb I know but that's how it works. Not sure why they put the "C" i there, i assume it's for the feminine form "Blanche". You got the Beurre right though. Also, it's your kitchen, use whatever kind of pepper you want!
My family name is Le Blanc. We’ve always sounded out the C, just softly. Sorry, can’t argue with my 800 or so relatives! 😁
@@SuzanneWho Names are different though. At some point you're branch of the family probably wanted to differentiate for some reason. Sometimes they change the letters, other times, the pronunciation. Or sometimes, so many generations live in a non-french area and that they just forget how to pronounce it. But if your family lived in Québec or Acadie at some point, I can pretty much guarantee the "C" in your name used to be silent. Could also be possible that your family has some Spanish influence at some point and removed the "O" from Blanco. Trace your genealogy if you're curious. You don't have to let your 800 relatives know though :P
@@tisnaedwerk6977 pure French, no Spanish influence. My family lived/lives all over Canada: Quebec, Newfoundland, Nova Scotia, BC, New Brunswick, and elsewhere. I was being conservative at 800 - probably closer to 1,000 (French catholic family!). I am the first grandchild of the whole bunch (I’m obviously a senior) before everyone started procreating. I also think I’m the only one that didn’t add to the number - no offspring! 😵💫
Half Québécois and all I can say is we need the input of an actual Frenchman!
Let’s face it, Québécois French is like Ecuadorian or Puerto Rican Spanish. And that’s not a compliment!
This recipe sounded soooo good. Maybe it for the family tonight. Really simple, really good. This is now our favorite chicken.
Looks amazing and now I know how to properly make buerre blanc! We'll be trying this one.
Awesome work. Love this content. Luv that he choose not to know his time early on.
Love the time event! First time watching and I’m impressed ❤
This chicken dish looks delicious and easy to make. I'll be trying it soon. Thx
We loved this recipe! It was amazing! Going to put this one on regular rotation!
That looks delicious. I must make this soon. Thanks Sam. Keep up the good "vids"
I just love the kind of food you cook Sam! Would love to dine at one of your restaurants. Big fan of your channel 👍🏻
Made this for dinner and it was incredible! Can’t wait to try the beurre blanc with more dishes!
Love the quick meals. More of those please.
Love the recipe and love the concept of keeping it under 15 minutes. Will make this one for sure.
I am definitely trying this.
Great video!!!! making this tomorrow
Made this for dinner for the family. Took me a little longer I am no Sam, but this sure made me a star in my home!! This is golden. Can't wait for a cookbook to come out Sam!!
This looks wonderful! Thank you for this great demonstration. Dammit, now I'm hungry!
I believe the rail in "run out of town on a rail" is a long wodd pole used for to build rail fences. In the old days they'd tar and feather a miscreant, bind his hands and feet and suspend him from a rail to carry him out of town.
I learned about using vermouth in cooking from your amazing risotto episode. I've never looked back. Thank you
The sauce looks incredible!
This looks amazing Sam definitely going to try this out looking for simple but delicious stuff to make on a budget
I ABSOLUTELY LOVE IT WHEN YOURE TIMED SAM !! But I think Max likes it more🤣
your sauce looks amazing!
Looks absolutely delicious! Can’t wait for the knife to be shipped!
Sam makes it look so easy. It is pretty cool to watch these timed episodes though knowing that you don't need a whole lot of time to make something as good as that.
Made this Recipe. It was delish. 👌🏻
Summary for the watcher: entertaining and learning something new!!!! GREAT JOB Sam and crew!!!
Loved the timed event and I will be trying this for sure, black pap-pear and all
Looks so simple and so good!
Tried it. Loved it.👍👍
Yum! Will be making this.
Great dish. I can’t wait to make this one.
I’m gonna write this recipe. Looks sooo good 🤤
Will make this for sure!!
Gotta try this for sure
Made this yesterday! My husband loved it
that looks quite tasty, its on my list of things to make now
Spent some time in San Diego recently and some friends randomly suggested NNT. Really enjoyed the tacos (short rib and pulled pork w/mac). Can't wait to try this one!
Great to see an easy 15 min meal. Well done for showing us the simplicity of it
Looks good!! I'm adding this to my to do list!
That looks fire, I'm going to be making this tonight 🔥
I like how such flavorful plates can be made so simply.
Looks awesome, I'll be making that real soon.
This looks amazing! I can't wait to try this! Thanks Sam.
I make your parmo recipe all the time gonna have to add this one to the list