3 *NEW* recipes your family will LOVE!!! Winner Dinners 168

food has no chance around me when you have no words that's a big deal can you possibly get this I mean there is just so much to talk about all right get it while you can y'all make this one cool we get one oh oh it is no surprise I am back with three new recipes for y'all two dinner recipes and a dessert we're excited about all of the things we're about to eat hey y'all I'm Mandy and this is Mandy in the making before we get started I did want to thank Caraway for sponsoring today's video it is no surprise that I love their products I'm going to tell you a little bit more about them in just a little bit but let's get started on our first meal tonight I am cooking in the crock pot this is something I've never tried before and so many of y'all and my friends have told me I need to do this we're doing Mississippi chicken however we're gonna turn them into sliders there's just a piece of fuzz just floating so I'm sure most of you have tried Mississippi pot roast if you haven't I highly recommend I've been told a gazillion times to do it with chicken I don't love chicken breast in the crock pot the more I learn about it and just The more I've cooked chicken in the crock pot you really have to be careful with it or it dries out but chicken thighs won't dry out so this is so so simple I'm using my smaller crock pot I am having the recipe that I saw online so I'm only doing four chicken thighs if you were doing the whole recipe you'll need six to eight chicken thighs but you'll also need two things of the King's Hawaiian rolls for later with our small family this is all we needed next we're just going to use about a tablespoon and a half of dry ranch powder if you're doing this amount and you are using a pack you'll use about half well three-fourths of the pack maybe not quite the whole pack now I've got peppercinis we're not going to use the whole thing I don't know four or five of them and just place them kind of around and we are going to pour a little bit of the juice in here too now we need about four tablespoons of butter I've just sliced it up really small we're just going to place this all over the top and optional but y'all know we love a little bit of heat I've got some crushed red pepper just like a half a quarter of a teaspoon to a half a teaspoon not a lot to add a little extra heat I'm gonna be cooking this on high because it's already the afternoon but you can cook this low and slow all day but I'm just going to do it on high okay I'm going to tell you a little bit more about Caraway who is the sponsor of this video over the last nine months or so in every single video I get the question where's that pan from where's that pot from everyone is asking about them so I'm happy to give you an update and give you a little more detail some things I love about Caraway is that they are non-toxic they are non-stick and when I say non-stick I mean they are non-stick they are the easiest pots and pans I've ever had to be able to clean they are beautiful and they come with a really cool way to store them so the storage comes with the set when you purchase it so I've been using this in my kitchen pretty much exclusively for the past nine months and I cook almost every day I mean there are some days when we go out but for the most part I'm cooking and sometimes multiple times a day and I'm using this cookware and it is held up beautifully this ceramic kitchenware is free of toxins so you can cook for your family like guilt-free you don't have to worry about anything and I mentioned that ceramic is naturally slick everything pretty much just slides right off of it they have so many options as far as colors to choose from so definitely check out their website and just kind of look through all of their different options I can't remember how many there are I chose this one just because I'm a classic girl but they've got so many cool options they have a lid organizer for the three lids that come with this set and then they have these little magnetic cases that all magnetize together which is great so if you are looking to invest in some great cookware I cannot recommend this enough just check out caraway's site I've got it linked below and with the code mandy10 you're going to save 10 site-wide I love Caraway I love that it's lasted this long and I have a feeling it's going to last for years to come okay while our Mississippi um I said pot roast chicken is cooking we're gonna make dessert we're not gonna be able to have the dessert tonight because it needs to set up so we'll have it tomorrow but I'm I'm excited about this one it's a jello salad it is a berry fruity jello salad and it comes from malt it sounded really good but there was one ingredient that made me pause and I did some research I'm sure it's great but it just was like really apparently it's pretty common and that is sour cream but it's only for the topping and we'll do that tomorrow when we are putting it together but I've got the recipe here I'm a little concerned because she said one large raspberry Jello box but it says dissolve with one cup of hot water and one cup of cold water that was the regular size I didn't see a large of the raspberry anyway but when I looked at the directions on here it says one cup of cold one cup of hot water so we're gonna just go with the regular size I hope that's right but mod said that this recipe comes from her lovely neighbor Sarah many years ago and she says she might or might not make this and eat it all by herself mod you are my kind of woman I went to the eye doctor the other day and he said I am this close to knitting bifocals isn't that fun but I had to put my glasses on so I could read this and make sure yeah okay so let's get some boiling water let's get this going it's very very easy to assemble I cannot wait to taste it okay she didn't say what size to use what size container to use I'm just going to use this I think it's a two quart pretty sure but let's add our Jello gelatin in here and we're gonna add our boiling water and let's stir that around until it's all dissolved okay that's dissolved let's add in a cup of cold water and then we're just going to add in the rest of the ingredients she just said just dump it all in together okay we've got a can of jellied cranberry sauce I've already taken the lid off it's upside down I don't understand that but jellied cranberry sauce sure did just do that plopped it in there and splashed it everywhere about half of my Jello was on the on our top right now see if I can not make a huge mess you know what I probably need a whisk so let's do that do you like jelly cranberry sauce at Thanksgiving or do you like whole cranberry sauce I am the jellied girl I think that's pretty good we have a can of crushed pineapple that I have drained let me not create splatter this everywhere Cole isn't here watching me it's very interesting yeah it's about to be you missed it a second ago I splatter there's still there's still a lot of juice in there what is that it's a little scary it's a jello salad sweetie it's a jello salad now you can make a salad yellow how healthy is that super healthy so there we go there's that we've got some red raspberries it says red raspberries or they're different like it literally says red raspberries are there different color raspberries am I unaware my purple are there a lot of rain you're just making stuff up be quiet now I'm also going to be adding in strawberries to this she said you could add in some fresh raspberries or some strawberries so I'm gonna go with strawberries that's plenty because I'm really getting scared at this point and she said about a cup and a half of sliced strawberries this looks divine the only part that scares me a little bit but I'm trusting the process is that whole sour cream thing I'm going to cover it with some Saran Wrap put it in the fridge we will just wait and try this tomorrow but y'all it's gonna so good okay our chicken is done so let's preheat our oven to 350. so last week on our video I talked about I don't really love sun-dried tomatoes it's not the flavor of them I love the flavor it's the chewiness it's the texture of them so we have several comments Beth Lewis said try soaking the sun-dried tomatoes in hot water for about 10 minutes to mitigate that texture thing I love that you still get the taste works with raisins too if they bother you too I love raisins they don't bother me oddly enough I guess maybe because they're so small but the chewiness of those sun-dried tomatoes so I love that now so you've got that so you can soak them in hot water for 10 minutes or we had two comments read these next two yeah this is from Rita Smoot said Hey Mandy for the sun-dried tomatoes try them pureed throw throw some in the blender so you can still add the flavor and then one other person said the same thing is Amy Rogers had put the sun dried tomatoes in the blender might help the texture so you can soak them or put blender and you still get the great flavor of the sun-dried tomatoes you just don't have the chewy texture and I can tell you all this because I'm not the only one out there who doesn't like texture my comments are full of comments from y'all saying that you don't like the the texture of sun-dried tomatoes either so I feel Justified you know I don't hear a lot of people say that they don't like cream cheese I'm just saying but they agreed with me on the sun-dried tomatoes um so there's a way for you to get around that so um it smells really good in here it does smell yeah the chicken is done we've got the oven preheating we've got all the ingredients that we need for the sliders portion oh except the gouda cheese Thursday there's slice gouda will you get it out for us I'm going to use my little mix and chop tool to shred this chicken right here in the crock pot all right let's um let's remove the peppercinis babe go right ahead I love this little tool it is great flavor in that water or juice it's butter butter yeah whoa there's a lot there's some juice in there too but there's a lot of butter so I'm just slicing all of these in half this knife is perfect length for this it gets it all the way through ta-da so I've got about a tablespoon and a half of butter here that I just melted we need about a half a tablespoon of the dry ranch powder and about a half a tablespoon of dried parsley let's just mix that together this is going to go on top in just a minute of the rolls but let's start assembling we're going to let this hang out for just a minute so I don't know if y'all knew this but Caraway also has bakeware this is the slate blue color it's beautiful and we've got mayonnaise and spicy brown mustard let's layer this on there I mean it's got to be Dukes though gotta be Dukes I can't tell you have I ever purchased anything other than Duke's in our 23 years of marriage I don't think I have I don't think so okay now let's do our mustard because I my mama always had Miracle Whip my daddy was always a dukes guy but my mom always loved Miracle Whip so I grew up on both maybe when we first got married I got some Miracle Whip I don't know now you're going to take your chicken and start layering it here on your sliders on that bottom I'm trying to drain it a little bit as I'm picking it up out of the juices so I've got sliced gouda cheese if you don't like gouda or if you can't find it at your grocery store use provolone instead that's fine now here comes our butter mixture so you're going to cover this tightly with aluminum foil and this is going in the oven at 350 for about 15 minutes and then the last five minutes we will remove the foil off the top oh my gosh it smells so good let's remove the full and it's just going to go back in for just another five minutes or so foreign [Music] that's amazing man that is so good is it a new favorite slider oh man this is like when you have no words that's a big deal can you possibly get this I mean there is just so much to talk about the flavor of the chicken is unbelievable I know I mean it is just unbelievable you know the sliders got that like buttery you know kind of flavor to it and then with that chicken flavor the spiciness of it that cheese is delicious with this yeah I'm so glad Cole has already devoured one whole slider Cole on we get one oh oh I done good and I've heard of people doing sliders with their leftover Mississippi pot roast before but this is excellent this will probably be in a favorite I don't have any gouda for Luda and my nickname is Gracie Lou or my name is Gracie Lou but my nickname is Luda okay so for our next comment this has to do with when I made the Tzatziki chicken salad and we put it on the pita bread when I bought that pita bread I looked at it and it said Peter loaves it did not say Pita pockets and I thought well that's weird I always thought they were supposed to be Pockets but okay maybe not if you cut those pitas in half you can stuff them I love them warmed not as pretty I just put them in the toaster so several of you told us to warm them first they won't tear that way and even though it didn't say Peter Pocket I had one left over I cut it in half and yeah I could just squeeze it and you can open it up so we just did it wrong it worked fine but yeah y'all are right we are back inside we are about to start cleaning up the kitchen but I promised somebody some cheese I don't think she's ever had Gouda but let's see if she likes it that's a yes that's a where's the rest of it all right it is next day be careful it is next day it did not set up as well as I had hoped I may not have drained the pineapple enough I mean it's It Jiggle jiggles it does it's okay but I appreciate it we need to make the topping for it now um now this is where I kind of was a little what is it is it sus I was a little sus a little suspicious yeah with this one because it uses sour cream do what okay see with mini marshmallows but when I was I'm not a huge marshmallow fan but well you're gonna put that each person puts the topping on their own I'm gonna put it over the whole thing to say we need a cup and a half of sour cream which is almost this entire thing I love marshmallows I would eat this whole bag just by itself I'm guessing the sweetness of the marshmallows evens out the sourness of the sour cream oh this is so interesting okay I'm gonna take a bite because I need to know cheers oh okay I can get down with that oh that looks good it does look good do you want any of the topping or not I reckon you want to try a little bit of it we better try some of it I'll put it kind of to the side let's put it on top are you sure yeah okay so let's try this together today somebody from our church is having several people over and they asked us to bring a dessert I was gonna make the Strawberry Shortcake dessert that everybody has been raving about but I think we'll take what's left of this too wait wait wait wait wait we gotta cheers it cheers it pink mob I see why you eat this yourself wow okay yeah I can definitely no I know why the sour cream is in there now because the strawberry mixture is like really tart and raspberry raspberry is like really tart and sweet and then you've got the the sour cream kind of it tones it down tones it down y'all need to make this don't let the sour cream mixture scare you like it did me don't it's perfect with it I mean absolute perfection dude I stop I mean look I'm not playing right food has no chance around me all right get it while you can y'all make this one Steven just took some tomatoes next door because we have way too many tomatoes so he took them to our neighbors next door and they came back and gave us a huge zucchini and some squash we swapping veggies we are we swapping veggies here in the South do y'all do this if you have a neighbor that has a garden too highly recommend maybe next year we'll have to um coordinate with them see what they're growing we'll grow something different and that way we could just trade but that was so nice of him to come back and bring all of that so we're going to be incorporating that into some meals this week too okay for our third recipe for this video I am making a quick lunch for Steven and I before we head to the lake some people from our church invited us to their lake or to their Lake they don't own the lake they own a house at the lake today so we're gonna go hang out there all afternoon before we go we need to eat lunch so I thought I would make a very healthy quick light lunch and share it with y'all so this recipe is supposed to be salmon pesto pasta I thought we had salmon we didn't we had a about a pound of halibut and this recipe calls for a pound of salmon they're two different types of fish halibut is a white flaky fish salmon you know but we're gonna go with it it's fish we love fish it'll be fun so we are making halibut pesto pasta to get started I'm gonna go ahead and Heat this pan to about medium a little over medium and we will add a little bit of butter and olive oil in just a second I need to fill this one up with water we're just going to cook our noodles according to package directions the recipe didn't state which noodles to use I'm just going to be using this rotini and honestly this is a mixture of two boxes I had some tri-colored rotini and then just regular so that's what's all in this box we need eight ounces of rotini which would be half of the box and we just need to boil that like I said according to package directions one other thing I don't know that I've mentioned you don't want to cook these pans they're cookware you don't want to put it on high heat so I'm just going to turn this to about medium high it will still boil it's just going to take a little bit longer I always just put the lid on it and let it hang out over here but you just don't want to use this on high heat I've already patted them dry a little bit but there we go we're just going to use a little bit of the antinomos I get asked all the time if we still use antinanos we do this has got salt pepper and garlic powder in it as well as a few other things but I think that's perfect now we need to dredge this in a little bit of flour we are going to be breaking this apart later but we're going to cook it whole just so it's easier to manage while you're cooking instead of worrying about a ton of little pieces but this will be broken apart for the for serving lovely we're going to add just one tablespoon of butter as well as one tablespoon of olive oil that's all we need we're just going to let that butter melt down it's all melted let's add our fish in and we're just going to cook it maybe three minutes on each side fish does not take long to cook if you've never cooked with fish you can overcook it just cook it too much when you're used to cooking things like chicken things that take longer is difficult to get used to how quickly fish Cooks it's so nonstick that everything just kind of slips around in there but now we're flipping it so we can cook on the other side there we go look at that golden color we've got I love it beautiful for fish you want to get it around 130 135 I mean it's not an exact science with fish when it gets really flaky but so we're giving these just a couple of more minutes we have been turning them a good bit so they don't get too Brown on one side but they're almost done and our pasta is over here boiling it only has a few more minutes okay for our last comment I don't even remember saying this and my mama texted me when she was watching last Friday's video and quoted this back to me and apparently I said it and I didn't even realize I said it measure cheese with your heart hands down the best comment I've ever heard on a cooking video I'm telling you y'all you just gotta measure cheese with your heart and measure garlic with your heart too at least in this family what in your family what is y'all's favorite ingredient that you just kind of you ignore what it says in the recipe and you just go with what it feels what you feel in your heart so love sweet love thank you so much yeah it was dude have I been doing this whole thing I just had a little tiny little speck right there did you see it if you were watching some payback for all the times for a long time what you got a little something right there let me get it I would have noticed it before we started I just noticed it and you were talking I didn't want to just do that so if you're watching on TV and I'm very large I just felt bad you probably already saw that and he's over here picking at me like I'm a monkey now I'm just reciprocating reciprocation oh my God oh my gosh y'all now do I have anything in my teeth no okay oh my that's what she would do she'd go she'd go drive through make sure you can drive through ain't nothing in the way so he's just removing these to this plate over here so we've got it on medium Heat I'm going to be adding in about a third a cup of chicken broth as well as a third a cup of pesto let's whisk that around oh the smells and what you're going to do here is if you have any brown bits on the bottom anything that you need to scrape up this is when you would be scraping this is extremely non-stick so I really don't have anything that I need to scrape up I'm turning it down to more medium low we're going to add in a fourth a cup of heavy cream and this is optional but we are going to add in just a tiny little bit of fresh lemon juice it's like a half a teaspoon we're going to let this come up to a little simmer and while we do that let's go drain our pasta okay this has been bubbling for about a minute we're going to add our halibut back in or you can add your salmon back in and we are going to break it up into smaller pieces at this point and it should break up fairly easy oh yeah that's beautiful we're gonna let this hang out for just a couple of minutes before we toss our pasta in with it eight ounces of pasta going in and you know what's going to make it even better some freshly grated Parmesan cheese all over the top what you think sounds delicious thank you for your help over here absolutely smells so good y'all I've been knowing on this shh Stephen tell people I took a bite out of that I've been gnawing on that I neither confirm nor deny that I feel like we're Olive Garden where they say tell me when yeah you never want to say when no you just let them do the whole block okay but I'm gonna say when don't say it don't say it when when how can this not taste good I mean seriously I don't think we put any cheese in there we need to put some more haha you so funny all right let's eat it's just me and Steven here today big old chunks of fish oh wow fish is really good it's very flaky yes meaty of course the pesto is like got that nutty citrusy flavor to it and it's coated really well in that pesto okay good I was worried that it didn't quite look like a whole lot a little bit goes a long way yeah I think it's a great balance of flavors okay good I think the Halibut actually pairs really nicely with this I mean I think you could actually probably do chicken with this if you really want oh I'm sure you could yeah absolutely I am dying to try this we have a little girl who was on the back porch but has come in of course just in time to eat do you want some fish oh yep that went quickly okay well if you've never had halibut it's a very meaty fish it does not taste like fish it reminds me of chicken I'm not even kidding it it's very much a chicken-like fish this is delicious I love this and Gracie Lou loves it too you want some more oh oh I dropped it on you but it rolled off yeah it's so good huh we have so much fun in the kitchen I hope you do too I hope you have fun while you're cooking meals for your family and if you don't already have Caraway cookware in your house and you're interested go check out their website I've got it linked below and then use the code mandy10 and you're going to get an additional 10 off site-wide for anything that you purchase thanks y'all I'll see you next time bye thank you

Channel: Mandy in the Making

Views: 144,989

Keywords: mandyinthemaking, halibut pesto pasta, whats for dinner, winner dinners, dinner inspiration, dinner recipes, easy dinner, mississippi chicken sliders, crockpot meal, subbie sweet, taste test, berry fruity jello salad, cook with me, how to cook, easy dinner ideas, weeknight meals, easy dinner recipes

Id: hE8LZFThR4w

Length: 25min 19sec (1519 seconds)

Published: Fri Jul 28 2023