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https://catherinesplates.com/crockpot-french-onion-beef-stew/
https://catherinesplates.com/classic-banana-bread-no-fail-recipe/
https://catherinesplates.com/the-best-macaroni-salad/
https://catherinesplates.com/hobo-casserole-a-ground-beef-potato-dish/
https://catherinesplates.com/melting-potatoes/
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0:00
French onion beef stew. All the flavors that you love in a French onion soup
0:08
in a stew form. So, it's going to be a thicker, more heartier recipe that you
0:15
can put over mashed potatoes or rice or even pasta if you want to do that. And
0:21
then we have the crunchy French bread slices, buttered up, toasted with some
0:28
grer cheese on top. And then I made these delicious green beans, freshpicked
0:37
and sauteed down to Thomas's liking. All right, you guys, let's put this one
0:42
together. We've got some stew meat here. This is 1
0:48
and 12 lbs. Now, if you don't have stew meat, you can find a good roast. Just
0:54
chop that up into kind of bite-sized pieces like they have here. Now, we are
1:01
going to sear these up before we put them in the crock pot. So, you're just going to grab a large deep skillet.
1:08
We're going to put that on a medium high heat. I'm going to get this going.
1:15
There we go. almost on a high heat because we really want to crisp up the beef and give it
1:21
nice texture and some kind of crispy ends to them and then lock in some
1:28
seasoning to it. All right, I'm going to do the grab here.
1:37
One tablespoon of cooking oil. Now, while we're letting that heat up,
1:44
we're going to add some butter. Not the whole stick here. I just forgot to put
1:49
the butter in my dish that we cleaned out. So, there we go. And we'll add one
1:55
tablespoon of butter to the hot oil. Let that get melted down.
2:02
There we go. One tablespoon.
2:08
All right. Let's come over here to the stew meat. There we go.
2:13
Now, I'm going to keep the seasonings on the stew meat. Pretty simple. We're going to grab some salt, crack it right
2:20
across the top of it. And then we'll crack some black pepper
2:26
on top of it. And we're going to place the stew meat into our pan, seasoning side down.
2:36
Here we go. Hot. Let's do that. You hear that sizzle? That's what you
2:43
want for sure. All right, seasoning side down
2:49
with our beef stew meat.
2:55
So, break it up. Let it cook for about 3 minutes
3:02
till it's nice and golden brown on the bottom. Probably some crispy bits to it also.
3:10
Now, while we're waiting for that to happen,
3:15
grab the salt. Salt the fat side here. And some good black pepper.
3:24
You always want to sear in some flavor.
3:33
Make sure you hang on to the rest of the butter. We're going to need that at the end of the recipe. All
3:39
right. Now, while you're waiting on the beef stew to get nice and brown on one
3:45
side, we're going to take two very large onions, and we're going to take off the ends and
3:53
the outer layer. And I'm going to show you what we're going to do next to it. Plow your knife through. These are large
4:00
yellow onions. Now you can use like Vidalia onions if you want to do that.
4:06
White onions, whatever you like to use for your onions.
4:25
You know, when you're making a French onion soup, you have to have lots of onions. And we're going to let the slow
4:31
cooker, the crock pot, do all the work with softening down these onions and
4:37
giving lots of flavor and becoming kind of caramelized. So, we're not going to do that in a separate pot.
4:49
There we go. All right, let's come back to our stew
4:54
meat. Look at that. Oh, yeah. Let's start turning it around.
5:02
You getting it brown on the other side.
5:07
We're going to get this side for a few minutes and then we'll just keep rotating it until it gets all nice and brown and crispy on the ends of the beef
5:15
stew here.
5:20
Go slice up some onions. We're going to keep these as whole as possible to make nice rings.
5:26
So, I'm just going to take my knife, turn the onion just on its side, and run
5:32
my knife through it. Just like that. Kind of like you're going to make some onion rings.
5:39
Just watch your hands. Have a nice grip on it.
5:46
Yeah. How's everybody doing today? Let me know. Let everyone know. Hope it's a
5:53
great day. It's a Sunday today and I'm starting off
6:00
early with this one so I can get it in the crock pot and then just let it do its thing and we'll enjoy it later. Now
6:07
what we're going to do just pop them out like a little rings just like that.
6:15
We're going to layer these in the crock pot. So we want these to be equal all over the
6:21
place. There we go. Now, this step is optional.
6:28
If you want to just take your stew meat and throw it into the crock pot during that level, then that's totally fine.
6:36
You don't have to brown it up. What I'm going to do is take some of this juice out and really crisp up the beef. Just
6:43
take some paper towels and put it in there. Move it around. Let it absorb a lot of
6:50
that excess. liquid. That way it's not stewing in the pan.
7:01
Two more minutes. And while we're waiting for our meat to
7:07
finish cooking there, we're going to take the lid off of our crock pot. Take some cooking spray and spray the inside
7:13
of your crock pot. All right, you guys. Doesn't that look
7:18
delicious? Look at that little bite-sized pieces of goodness there.
7:27
We'll start layering everything into the crock pot. And I've got some delicious stuff happening.
7:32
All right, the first thing we're going to do is layer half of our onions into the bottom of the crock pot. Kind of
7:38
make it the bed down there.
7:44
So, that's almost like one large onion down there. And then we're going to place all the meat on top.
7:54
I'm just going to pick it up. Get the rest on there. There we go. Make a nice
8:00
layer there. Now, what we're going to do is add the rest of the onions.
8:06
Right on top. Hide it. Hide it. Hide the meat. Here we go. Y'all, these are going
8:13
to dwindle down to nothing. So, don't worry about that. I don't think you got all these onions in there. They're going
8:18
to melt down. You're going to need one packet of au
8:24
gravy by McCormick. This is 1 oz package.
8:30
We're going to sprinkle it on top. Cover those onions.
8:39
There we go. All right, we're going to sprinkle in one package of lip and onion soup mix.
8:50
Flavor, flavor, flavor. There we go. Lots of flavor. Well, well, well. One
8:57
can of French onion soup by Campbell. This is a 10.5 oz size. You can use any
9:06
brand you want. Just pour right on top.
9:11
It's all going to melt together.
9:17
Half a can of water. Dilute some of those flavors. Get them down on in there. Oh my gosh, I cannot wait for
9:24
this one, you guys. All right, let's move this off to the side for a
9:30
second. Remember the butter that I told y'all to save, right? We're going to make ps of butter from it.
9:39
We'll place it all on top. This will get in with those onions.
9:47
We'll do about five pats of butter. Y'all see that?
9:53
Mhm. All right. One more pat of butter right there.
10:01
Yeah, it's a very rich dish. It's Sunday. We're feeling good today. So,
10:08
it's going to go over some mashed potatoes and be served up with some green beans.
10:14
Let me get some of that off of there. There we go. Okay, we're going to place the lid on. We're going to cook this for
10:20
about 3 to four hours on high or 5 to 6 hours on low until that stew meat is
10:27
nice and tender. You can put a fork in it and it just breaks apart. All the onions are nice and caramelized down in
10:34
there and it's delicious. And then we're going to finish it off with our guer
10:39
cheese. And then I'm going to serve it up, like I said, with some mashed potatoes, green beans, and that crusty,
10:47
buttery, toasted bread that's going to have some extra grer cheese on top. You
10:52
know how you like it on top of a French onion soup. Okay, you guys, I'll be back. Okay, you guys, look at that.
11:00
Took 4 and 1/2 hours. And this is so tender. Thomas tried a piece of the meat
11:05
and he said, "Oh yeah, it is perfect." Because this is reminiscent of a French
11:11
onion soup. We've got some Swiss and grer cheese and
11:16
we're going to put it all on top. Now, this was an 6 oz package and I took a
11:22
little bit out of it for the bread that we toasted in the oven. So, I'm going to put this on top.
11:29
Just put it on there. So, it's about 4 oz.
11:35
And then what I'm going to do is put the lid back on.
11:41
We're going to let that cheese melt. All right, the cheese has melted. Got a little bit of parsley on top for a bit
11:47
of color. Let's go in. I'm going to put this over some mashed potatoes. Look at
11:53
that. Woo.
11:59
Look at this, you guys.
12:06
And we got that nice crusty bread. Mhm.
12:12
And we've got the green beans that I sauteed down for Thomas. And then he made those lovely mashed potatoes. Let's
12:18
grab a fork. Going to give that a try. All right, there's my bite. onions and
12:26
all and cheese.
12:41
That is like the kiss of beef stew. Today I'm going to show you how to make
12:47
no fail easy classic banana bread. Grab you four overripe small bananas and
12:55
we're going to get going mashing those up. So, take your banana and we're just going to peel it. Just
13:02
break it up into your bowl. Now, you can use your bananas if you
13:09
have them in the freezer and you are saving them for a rainy day. You can take them out, thaw them, and then drain
13:15
off any excess liquid that may have occurred on them. when they were frozen.
13:23
Now, if you're using large bananas, you can use two large bananas. Or if you
13:28
have medium bananas, then you can use three.
13:34
Now, once you get them all into your small bowl here, we're going to mash them up with a fork.
13:43
Now, you can leave little pieces of banana in here if you want. if you like that texture in a banana bread.
13:52
Now, bananas are the star of the show, so you want to make sure that you have enough.
13:58
You want to have that banana flavor in there. Once you get these all mashed up,
14:03
we'll set these aside. Now, the riper your bananas are, the more sweeter the
14:10
more sweeter the bread will be and it'll have more moisture. Now, I think this is
14:15
a really good consistency. All right, we're going to start putting our dry ingredients together.
14:24
To our large mixing bowl, we're going to add in two cups of allpurpose flour. I'm
14:30
just going to kind of dig deep into my flour here. Come up and even that out.
14:40
And then add it to my bowl. I got some cleaning up to do on that one.
14:51
There we go. We're going to add one teaspoon of
14:56
baking soda.
15:01
That'll help give it a rise. Little leavenning agent there.
15:08
We're going to put in half a teaspoon of salt.
15:18
And we're going to put in half a teaspoon of some ground cinnamon.
15:24
Oh, that'll make my husband happy. An overfill of cinnamon.
15:30
Take your whisk. We're going to blend this all together. Kind of airate it. And then we're going to get that leavenvening agent all mixed up in there
15:37
so that the banana bread rises evenly.
15:43
We're going to set this aside and then we're going to get our butter and sugars ready.
15:52
Got one stick of softened butter. This is half a cup.
16:01
We're going to add half a cup of brown sugar. And you want to make sure you pack it.
16:12
Let's press down. We'll add that.
16:19
And then we're going to add 1/4 cup white granulated sugar.
16:32
I'm going to be using my electric hand mixer. We're going to beat the sugar and the butter together till it's nice and
16:38
creamy.
16:46
Now, I do want to let you know that that butter should be very soft when you put it into your mixing bowl. Now, I had
16:53
taken my butter straight out of the refrigerator and then I unwrapped it, put it on a plate, put it in the microwave in for 20 seconds.
17:02
All right, this step here will take 2 minutes to incorporate the sugars with the butter. Okay, what we're going to do
17:08
now is start incorporating two eggs. We're going to do this one at a time.
17:14
So, I'm going to crack them into a separate bowl. You want to bring your eggs to room
17:19
temperature somewhat if you can.
17:24
We'll incorporate the first egg and then we'll bring the other egg in.
17:33
There we go. Just until combined.
17:46
All right, I'm going to get my spatula. I'm going to push down the sides. We can
17:51
make sure everything is getting incorporated. And then we're going to add in one
17:57
teaspoon of vanilla extract.
18:04
I've been asked about this spoon. Almost spilled it over the side of the bowl. Anyway, this is a measuring spoon, so it
18:10
has a quarter all the way up to one teaspoon. And then I have another one that starts at one teaspoon and goes all
18:16
the way to one tablespoon. So, okay. So, we're just going to mix until the vanilla is combined.
18:30
We're going to take the mashed bananas. We're going to add it to our mixture.
18:38
All right. Use my spatula here. Get the rest out. Now, I'm going to use the spatula to mix the banana into the
18:46
mixture just until combined.
18:51
There we go.
18:57
Now, what we're going to do is combine the flour into the banana mixture a little at a time. We're just going to
19:04
fold it in with our spatula and just get it mixed until all the
19:09
flour is combined. You don't want to over mix or you're going to have a dense bread.
19:15
Put that much in right there and fold it in. Now, when you fold in, you go down to
19:22
the bottom, get the wet ingredients, and just fold it into the flour. Just like that. So come down about halfway
19:28
through. Pick it up. Another one/3 of the flour there.
19:35
Get that incorporated. This is what's going to make a nice airy
19:42
banana bread.
19:48
And we're not from Arizona. You see my towel over here? We tend to
19:55
pick up things when we go to different states when we travel. And this is a tea towel and I use that a lot for rolling
20:01
cakes. But I had this one here. So, we're from Texas. Southeast Texas.
20:08
We're in Katie, Texas. Hey, give a shout out if you're in Katie, Texas.
20:16
Give a shout out if you're close. How about give a shout out if you're far away. We want to know where all of y'all
20:23
are at. What state you're in, let us know.
20:28
Okay. You can see that that's incorporated. So, I'm going to go down to the bottom and just make sure.
20:35
You don't want to over mix. We want to keep that air in there.
20:40
Perfect. Right there. Love it. I've got a loaf pan and it's 8 in by 4
20:48
in by 2 in deep. It's kind of your standard meatloaf pan,
20:55
if you will. I'm going to spray the inside all the way up to the corners, the bottom, the sides. You want this
21:00
bread to come out of the pan, okay? So, make sure you spray it good. I'm going to take it over to my sink and spray it
21:06
there so I don't get it all over the floor and everything else.
21:11
I am using a spray that has flour in it because that will really help release the bread from the baking pan. Let's
21:18
take our batter and put it into our dish.
21:31
All right, I'm just going to spread it out evenly. Oh, I can see the little bits of banana in there. Oh my gosh.
21:37
Don't forget what we're doing today. We are baking the world a better place.
21:43
Banana bread. Now, all ovens are not created equal. We're going to bake this at 350° for 45 minutes to an hour. It
21:53
all depends on the thickness of your dish. Use the toothpick test. You're going to place it into the center of
21:59
your banana bread, probably at the 45 minute mark. Pull it out. If it's nice and clean, then your bread is nice and
22:06
done. As long as it's golden brown on the top. I'll be back with a slab of
22:11
butter. Okay, I've just pulled this out of the oven. It took about 55 minutes. Where it
22:17
got me was right in the center right here. I had to put the toothpick in. It wasn't quite done, so I gave it some more time. And now it is completely
22:24
done. Look at that. What I'm going to do is let it rest in the pan for five minutes. I'm going to pop it out, place
22:30
it onto a wire rack that I have right here. Just cool it down a little bit. I'm going to slather some butter on my
22:35
slice and give it a try for you. I'm just going to go along the edges.
22:41
Just make sure that it's not stuck.
22:46
Oh yeah, look at that. All right, we're going to cool it down some more on the rack. Okay, we're
22:53
ready. We are ready for some banana bread. It's still warm. Well, that's
23:00
that first piece. Whoop!
23:06
Look at that. Let's take some butter and slather it on.
23:13
That's the way I like it. Welcome back everyone to Catherine's Plates. I'm Catherine. Let's make the
23:20
absolute best macaroni salad to end all others. We have tender pasta. We have
23:28
crunchy vegetables. We have a creamy sauce to pull it all together.
23:33
And there's a secret ingredient in here. Let's make it.
23:39
Let's talk about the pasta. That's the first thing we're going to do. I brought a large pot of water to a boil over high
23:46
heat. I have placed a lid on it because it comes to a boil faster that way. I am
23:51
using these elbows. And this is a type of macaroni. And I picked this up from
23:57
my regular grocery store here in town, HB, which is known in Texas. This is one
24:04
pound. And you want to make sure that you have a small pasta.
24:09
And then we've got some salt here that we're going to flavor the water with, which will help flavor our pasta.
24:20
There we go. You want a rolling boil. There goes our salt. About half a
24:26
tablespoon.
24:33
We're going to add in our pasta.
24:45
We're going to give it a mix for about 30 seconds. That will keep it from sticking. And we'll go back to it every
24:52
now and then and finish stirring it. And we're going to cook this until it is
24:57
tender. Generally, it takes about six to seven minutes. Whatever instructions are
25:03
on the back of your package.
25:11
For a good crunch to your macaroni salad and to give it some color, we're going
25:18
to add some vegetables that have a crunch to them. So, I'm
25:23
going to take some celery. I pulled this out of the center of the celery stock to
25:28
get these nice ribs here that got the flowers on them because, you know, I like these leafiness to my celery. And
25:35
I'm just going to cut very thin strips down the celery here. And then I'm just
25:41
going to run my knife through all the way down to the other
25:47
end. I have three ribs here.
25:55
Now, the ribs of celery come off of the big stock. I love celery in any type of salads.
26:06
All right. All the way down. Make sure it's nice and small. You don't want big chunks in our macaroni salad. Woo!
26:14
Y'all, you know what that smells like. Woo! Delicious.
26:19
I've got some green onions, and I've already cleaned them off and took the ends off. And I'm going to start on the
26:25
green end here. Let's move that out of the way a little bit. Then we'll go in
26:33
cut them. We want everything the same size. Now, I'm cutting these while my pasta is
26:40
cooking. We're multitasking. And I'm going to go all the way down to
26:46
the white. We got one pound of pasta. So, I want to
26:51
make sure we have enough vegetables for every bite.
26:56
Got a bell pepper. We're just going to cut off
27:02
around the whole pepper here. Flatten it out.
27:08
Run your knife through into strips.
27:13
Just think of all the colors of the peppers you can use because it's summertime. the orange, the red, the
27:20
yellow really will give it a nice pop to our macaroni salad. So, I've turned my
27:26
peppers, the strips around and then I'm just running my knife through.
27:35
All right, the time is up for my pasta. I'm just going to go in. I'm going to give that a try and make sure it's nice
27:40
and tender. All right, let's drain it.
27:53
All right, we're going to drain the pasta. We're going to run cold water over it until the pasta cools down.
28:02
Add some ice. It'll cool it down faster.
28:08
Now, I'm just going to take some paper towels and I'm just going to blot the pasta. Move it around. Get some of that
28:13
excess water off. before we dump it into a large bowl.
28:24
There we go. To add a different flavor to our macaroni salad, I'm going to be adding
28:30
in some roasted red bell pepper instead of just the regular bell pepper off the
28:36
plant. These are going to be good. And this is mild, so you'll be able to take
28:42
that flavor. Now, this is not the secret ingredient. Hang on to that.
28:48
This will add another flavor profile and also add a nice color to the dish.
28:55
Offset that green. What do y'all think? That right there. We'll chop this up and see what we need
29:01
to do.
29:08
Probably more of a dice. That's what I'm getting out of this.
29:13
That looks good. Okay, what we're going to do now is add this to our pasta. Bell
29:20
pepper. Green onion.
29:29
Celery. What's left on the board? That's green. The red bell pepper that was roasted
29:37
that we pulled out of a jar. Let's mix that all up together.
29:46
Y'all let me know what else you'd put into your macaroni salad. We still got
29:51
that delicious sauce to pull it all together. It's going to be creamy. It's
29:56
going to add a lot of flavor. Y'all wait and see. I need this dish for a picnic.
30:02
And I guarantee you this bowl will come back empty. All right, y'all. Let's make that delicious sauce to pull this all
30:08
together. Just kidding.
30:15
For a little bit of tang, we're going to add sour cream. Now, we put one cup of
30:21
mayonnaise in there. Also, y'all still waiting on that secret ingredient? Here it comes.
30:29
Nor vegetable recipe mix. This is good for dips. So, we're going to put it in
30:36
our mayonnaise and sour cream. I love this. It's got a lot of the flavors that
30:41
we love. Carrots, onion, tomato, leak, green peas, sunflower, tomato powder,
30:49
cabbage, and garlic powder, broccoli powder.
30:56
Yeah, that's what's going to liven up our macaroni salad. Grab a whisk. Blend this all together.
31:04
I can smell it already. M. Look at that. Look at that creaminess. Y'all know you
31:11
got to dip a spoon in there. Make sure you don't need to add anything else.
31:19
M. Wow, that is good. Yummy. Let's add that and give it a good stir.
31:33
Told y'all. Creamy. It's gonna be a good one. Let's stir it
31:39
all up.
31:47
Oo, an explosion of flavor in here. All
31:53
right, I'm going to grab a spoon. Give it a try for you. You know I'm going in.
32:00
All right. Right there.
32:05
M m. Right there, you guys. Go find this.
32:12
That's amazing. I don't need to add any salt to this. I may add some cracked
32:17
black pepper, but I think that'll be it. I'm going to chill this because, you know, macaroni salad tastes the best
32:25
when it's chilled. Where are y'all? There you are. Right there. All right, you guys. Give me a thumbs up
32:30
on this one. Looking for an affordable meal that's quick and easy? This is a
32:36
layered recipe with ground beef and potatoes. It's perfect for meal prep and
32:42
it's great for leftovers. This is a good old-fashioned comfort food. It's brought
32:48
to you by my husband Thomas. What do we got?
32:53
Hey, we got some ters. There's Thomas. One of the main ingredients. It's This
33:00
is a potato and ground beef. It's grass fed.
33:07
First thing we're going to do, get these potatoes going. Scrub off four to five
33:12
medium potatoes. And I got Thomas doing that job. What do we got over there?
33:18
Well, here's four. These are rusted potatoes. I think I'm going to use six cuz these
33:24
are pretty small. See how small? Thomas is going to give these a good scrub because
33:31
we're going to leave the skins on. Heck yeah. After you scrub dubdub your potatoes,
33:38
we're going to slice them. Now Thomas is getting a large bowl of water ready.
33:45
We're going to take a mandolin to slice our potatoes. Unless you're really good with a knife, you can get those quarter
33:52
inch circles. We're going to use a mandolin. You want about a/4 inch slice
33:59
on these potatoes. That way they cook nice and even throughout the dish. I ain't going to lie, I'm a little
34:05
scared. If you have a glove, this is a kitchen glove. Great for cutting things or if
34:11
you have that guard to hold your potato on there and do that. You would use this kind of when you get about halfway
34:16
through the potato. We'll show you both ways. Okay, that's the slice right there. Now,
34:23
this is the glove that Thomas is using. Yeah, it's like chain mail. It's cut
34:29
resistant. Thomas made this recipe when he first
34:35
knew me. It's a really good recipe, you guys. Okay, we're at the end of the potatoes. We're going to set these aside
34:43
and then we're going to start our ground beef mixture. When I was a kid, I would eat raw
34:48
potato. Who else has done that? Not me. Now, we're going to make the ground beef mixture. We've got a medium
34:56
skillet. We're going to put it on a mediumigh heat. And then we're going to add in one
35:02
tablespoon of cooking oil. And then we're going to sauté down one
35:08
yellow onion that I diced up. Now, I did this off camera, and some of y'all could
35:14
probably appreciate that, but some people like to watch me chop things, too. I like to watch you chop. Add it on in.
35:23
Oh yeah, that's gonna be good amount of onion. Give it a little seasoning with some salt
35:29
and some black pepper. We're going to soften those down. Thomas and I have been married 31 years.
35:37
Yep. That's how long he's been making this. We got some nice color going on with these onions. They're definitely getting
35:44
softened down. We're going to add one pound of ground beef to it and start breaking that up.
35:49
I'll let Thomas chop that up. I know he wants to. Yeah, I do. Got to wash my hands up.
35:59
There's Bailey. Hello, Bailey. The ground beef is nice and browned up and the onions are
36:05
softened. Thomas did a great job with that. We're going to scoot everything off to the side and then we are going to
36:11
drain off any excess grease that we have in there. And then you can just use that and just push it around.
36:17
There you go. It knows who's boss you are.
36:22
Hey, he got it right. Hey, happy wife, happy life.
36:28
We're going to add in some minced garlic. Jarred garlic. There spoon.
36:34
Comes comes in handy. It does. Two teaspoons. Load it up, mama.
36:40
Load it up. Going to mix that in. While he's doing that, we're going to add in some flavorings. We've got Italian
36:47
seasoning, one teaspoon. We're going to add in
36:54
half a teaspoon of smoked paprika. Is that right? Yep.
37:01
I like smoked paprika. Yeah. We've built on that through the years. It's got a nice smokiness to it.
37:08
Almost like you're cooking this outside. Almost. There we go. Oh man. As soon as it hit, you could
37:14
smell it. Y'all, that stuff smells good. You don't have any? Go get you some.
37:20
Now, we're going to add in some black pepper. About a/4 teaspoon.
37:26
And then 1/4 teaspoon of some salt. Once we get all the seasonings mixed in
37:32
and coated onto that ground beef, we're just going to turn this off. And this layer is done. Now, we're going to be
37:38
using a 9 by13. And Thomas is going to spray it with some cooking oil. You can
37:44
grease it. You can butter it for more flavor, whatever you want to do. We're just going to use our handy dandy
37:49
sprayer here. We have avocado oil in it and we use it for everything.
37:56
Now, he's going to layer potatoes on the bottom. Oh, he's making some nice rose there.
38:02
Mhm. If you have extra potatoes left over,
38:08
you can just fry them up. Mhm. Put them in the refrigerator and then make them in the morning with eggs.
38:13
Eggs. Yeah. Now, what we're going to do is put about onethird of the meat mixture right on
38:20
top of the potatoes scattered around.
38:25
Cheese. Cheese. About oneird of the cheese. And while he's sprinkling that on there, I'm going
38:31
to show you what we got in here. Whatever we had left over in the refrigerator for anything. Yeah. We got some shredded cheddar
38:38
cheese, mozzarella cheese, and then we also have white aged cheddar cheese. So,
38:45
whatever you have in the refrigerator that you want to get rid of, you'll need one and 1/2 cups. Half a cup for each
38:50
layer. More ters. More ters. Lay them on there. More ters.
38:58
All right. And then when we do that, what's the next step? More more meat. Meat.
39:06
All right. Cheese. More cheese. Half of that. Half of that cheese.
39:13
And then we'll go in with some more potatoes. If you just layer them like this, keeps
39:20
them kind of from sticking. And then we'll put the rest of the meat on top of
39:25
the potatoes here. I'm taking my union break.
39:31
The meat. The meat, you guys.
39:36
There we go. All right. Then we're going to top it with the cheese. We still got something we got to
39:44
put in there. It's going to aid in the moisture to this dish and add more
39:49
flavor. Cleaned out the cheese bin.
39:54
We did. All right. Now, what we got? What you got? half a cup of beef broth
40:02
and 1/4 cup of milk. I'm just going to add it to it. Now y'all, when I originally made this,
40:09
I used dark beer because I didn't have beef broth. We'll give that a mix. And then Thomas is going to slowly pour that over
40:17
everything. Just the old Yep. Just get it where you can get it.
40:22
And then I'm going to get the foil. All right. We're going to cover this with foil. I've got my oven preheated at
40:29
375°. Now, he bakes this for when it's done.
40:34
Just check your ters. Then we take the foil off. Put some Parmesan cheese across the top of it.
40:41
Put back in the oven for another 10 or so minutes until our potatoes are nice
40:47
and tender. The cheese is all melted and it's kind of golden brown on the top.
40:53
Mhm. We're going to come back and we're going to show you what this looks like.
40:58
Yep. And of course, we're going to give it a try for you. Mhm.
41:05
Make sure it's sealed nice and tightly. That way, the steam stays inside and
41:10
cooks the potatoes. Going to pull the foil off.
41:15
Parmesan shreds. Nice saltiness. Mhm. And it's going to add a little
41:21
nuttiness. Oh man, that's good. Besides Thomas. Hey, to the dish. All right, this is going
41:28
back in the oven for about 10 minutes or 15 minutes. It just depends on when your potatoes are done. Okay, I've pulled it
41:34
out of the oven. It took 20 minutes after the foil was off of it for our
41:39
potatoes to get nice and tender. I'm going to put a little bit of greenery on, which is some parsley. Give it a pop
41:45
of color, an additional layer. All right, we're going to give it five minutes because it's still boiling. if
41:50
we want to cool it down just a little bit and then we're going to dive in. All right, Thomas and I are going to
41:56
grab a fork. Give this a try for you. Oh, that's a good cheesy bite. Here we
42:01
are. Yes, I went for the cheese.
42:12
That's good. Every time.
42:18
That is good. We're going to take these rusted potatoes and we are going to make
42:24
melting potatoes. These are caramelized on the outside,
42:31
nice and tender and flavorful on the inside. They practically melt in your
42:36
mouth. I'm calling these golden oven roasted potatoes. It is the perfect side
42:42
dish that is going to become your favorite.
42:47
Now, whether you're using rusted potatoes or the Yukon gold potatoes, you want the Yukon gold potatoes that will
42:54
fit into the palm of your hand, you're going to want to peel them. Now, you can use a pairing knife and then peel it
43:01
towards you or you can use a peeler and you're just going to peel it away from
43:07
you. Just going to peel everything into this
43:13
bowl here. This is the perfect side dish. I've
43:21
peeled lots of potatoes in my day and age. Let me tell you, all the way back to when I was a child, I remember
43:26
peeling potatoes. I was that child. Given a bag of potatoes and started peeling. Now, I'm using the rusted
43:33
potatoes because that is what I had on hand, which makes the perfect dish, too. There's so many things to say about this
43:39
recipe. We're going to use the pairing knife, and then you're going to peel towards you very carefully. Try to get
43:45
as much of the skin off with less of the potato. Okay. Just peel it towards
43:50
yourself. Just like that. I'm using just a pairing knife here. I do like using the vegetable peeler. I tend to get less
43:58
of the potato off.
44:04
All right. I'm going to get rid of this. I'm going to rinse off the potatoes. All right. I've rinsed out my bowl. I
44:10
just put some water in it. I'm just going to put my potatoes in. It stops the oxidation of them.
44:17
And then what we're going to do is cut these into 1 in pieces.
44:24
About right there. You want to kind of keep these the same size.
44:33
And then I'm going to put them back into the bowl till I get the other ones sliced up. If
44:41
we keep them all the same size or pretty close to it, they'll cook nice and even,
44:46
you won't have a hard potato with some of the softer ones.
44:51
There we go. Come over here and show you this angle.
45:02
This is going to become one of your favorites. I'm going to tell you right now. There we go.
45:11
Make sure you rinse out your potatoes. Add some fresh water. We'll set those off to the side. We're going to make a
45:18
butter drizzle for them. I'm just using a measuring cup or you can use a small
45:23
bowl. Anything that's safe for your microwave. And we're going to use four tablespoons of butter.
45:31
One, two, three, four.
45:37
We're going to place this in the microwave for about 45 seconds to get this nice and melted.
45:47
Let's season the butter up. If you're using salted butter, do not add any more salt to your butter, okay? Unless you
45:54
want to add just a little pinch of salt, that's totally fine. Now, I'm going to be using
46:01
black pepper, half a teaspoon,
46:08
a pinch of salt. I do have salt in my butter,
46:14
and then we're going to give it some time. How much time does it need?
46:20
One teaspoon. We're going to whisk this all together.
46:27
That looks good. I'm going to take my potatoes. I'm going to drain them. And then I'm just going to blot them dry
46:33
with some paper towels. You're not going to totally get them
46:39
dry. We're just going to get the excess water off of them.
46:45
There we go. That's perfect. We're going to put a little sunshine on these potatoes.
46:52
Yes. Take your butter mixture.
47:00
Put it all on top of those potatoes. Get all that goodness out of there.
47:05
We're going to gently toss until all the potatoes are covered with that butter and the seasoning.
47:12
Let's bring over our sheetpan.
47:18
Okay. What we're going to do is place our potatoes in a 9 by13 baking dish.
47:24
I'm hoping to get them all into one pan. We'll see. If not, we'll use a smaller pan for the rest of them. We want one
47:31
single layer.
47:37
There we go. Had to get that last one in there. Right. I'm just going to scrape the seasonings down into that butter and
47:44
get all that flavor out. And what we're going to do is pour that on our potatoes here.
47:51
We're going to roast these. The first round is going to be 20 minutes at 450°
47:57
and I'm going to come back, show you what we're going to do with them after that. Here's round one. We're going to flip
48:05
them. They're going to be flipped a few times. Now, why the high heat of 450°?
48:12
Because we want to roast these at a high heat so they get nice and crispy, caramelized on the outside
48:20
and then they get nice and soft, pillowy on the inside.
48:25
All right, just use a small spatula. That way you don't break the crust of
48:31
the potatoes. These are going to go back in the oven for 15 minutes because we do have a high
48:39
heat in there. All right, let's go with these. While we are roasting the second time
48:46
the potatoes, we are going to get a measuring cup. We're going to measure out one cup of chicken broth.
48:59
Now, to that, we're going to take some minced garlic. You can mince it yourself
49:05
if you want or you can just get the garlic. About 1 and 1/2 teaspoon. I'm
49:10
going to add in there. And then I'm going to crack in some black pepper.
49:17
About 1/4 of a teaspoon. There we go. Take a fork or a small
49:23
whisk and blend this together. We're going to set this offside. We're
49:29
going to bring our potatoes back out of the oven. Second roast.
49:34
Right, we're flipping again. Oh, they're getting nice and crispy. Look at that.
49:39
That high heat is going to be lock in that pillowy softness on the inside.
49:45
All right. Remember we made that chicken broth and garlic.
49:51
Look at that. Yeah. Had the black pepper in there, too. Let's just pour those all
49:56
over the potatoes. Get it all in there. All that garlic in
50:02
there. Kind of looking for my pastry brush there to get all that garlic out.
50:08
Go. Yeah. 15 more minutes.
50:13
Grab a fork. Test for tenderness. Oh yeah, that's tender.
50:21
Look at those. Let's serve these up. I'm going to give it a try for you.
50:28
Serve them on a nice platter. All
50:39
right, let me show you how we're going to finish this up. We're going to drizzle four tablespoons of butter across.
50:49
Mhm. It's a decadent side dish. I'm going to take some parsley. Just going to go
50:55
across the top. Oh yeah, that's what it needed. There we go, y'all. These are my
51:01
melting potatoes. What do y'all think?
51:09
Oh, I'm going to serve myself this one right here.
51:14
Oh, it's nice and crispy on the outside. You can tell that it's caramelized.
51:21
Nice and soft and pillowy on the inside there. Here's my bite.
51:28
M. Wow. Who's making this perfect side
51:34
dish? You may not go back to your regular
51:39
potatoes. All right, you guys give me a thumbs up on these. Let me know when you're going to make these. We got
51:45
Easter right around the corner. We got Mother's Day. We got picnics. Got Fourth of July. All kinds of fun things to make
51:53
these for. All right, you guys. I'll see y'all on the next episode.


