Three EASY 15-Minute Meals To Make With Rotisserie Chicken

This is episode number three of the 15-minute meal series. These recipes are easy for weeknights. These today, I think, are even easier. We're gonna make all three of them with a rotisserie chicken. Let's get into it right now. Okay, so if you've watched these in the past, this is, again, this is episode number three, you know that we're gonna start a clock, a timer. Now, I'm not gonna do this for prep. I got 14 or 1,500 comments on that first video, and a lot of you chimed in. The majority of you, okay, and I'm sorry if you're not part of the majority, the majority of you want me to do the prep ahead of time. This is the thing. I'm gonna let you know how long the ingredients for each of these recipes took me to prep. It's not gonna be the same for you. I'm probably gonna be able to do it faster than you, okay? This is what I do for a living, all right? This is the thing. I've been prepping ingredients in this kitchen and the other kitchen for many years. I wanna show you, before the timer starts, a rotisserie chicken, how to break it down. So I have a rotisserie chicken. The best time to break down a rotisserie chicken is when, right after you buy it, okay? Because, and then you can just put the meat in the fridge. You can also save the carcass for stocks or whatever else. And I'm taking out bro gloves here, all right? I am using the bro gloves because it can get a little messy, all right? There'll be a lot of juice in the bag down there too. So it's tied up, it's trussed, all right? So we'll just cut it away. Maybe we should time this time or how long it takes me to break down a rotisserie chicken or not. You can do that. Okay, so get rid of your... I'm gonna just put my stopwatch on. And honestly, what I'm gonna tell you is you can do the wings, you can take these, but I would just save these for stock, all right? Depending on how big the chicken is that they use, you're gonna get a lot more meat from some places. Costco chickens are tremendous. This chicken right here is very small. What I'm gonna do is I'm gonna take all the skin off. Now, for some recipes, you might wanna keep the skin. The skin would probably work well for the second recipe that we're doing today, which we're gonna do like these Mexican bowls, like Tex-Mex bowls. But for the most part, the skin is gonna be something that I would get rid of for these recipes. So I have two bowls here. I have one bowl for my mixture of like stock ingredients, okay? Just gonna put them over there. And then the other bowl is gonna be for all the meat that I need for my recipes, okay? The same thing here. You could take all this, try to take the skin off the thigh meat. The thigh meat is really good like for recipes, for like a chicken salad, for a bowl. It's like really tastier meat. All right, and then I'm just gonna start pulling meat off that I need. Okay, so you like meat like this, all right? Just make sure like you take a little bit of time here so you don't get any bones. Anything I don't want, I'm just gonna stick in that other area. Okay, that other bowl that I have. Using the bro gloves just makes it a piece of cake. Yeah, it's definitely good if you know you're gonna make this and you pick up the rotisserie chicken like the night before and break it down then. That way that part of the prep is done for when you go ahead and start making your meal. Yeah, I mean, I think that's the way to do it. I do. By the way, you could put it in the freezer too and then you're good. You could buy a lot of chickens. The Costco ones are a lot bigger, but you get more value for your money. Like these are very small legs, so not too much meat on them. And then here's the majority of the meat, all right? Our breast. Okay, and then this you could just pull apart or you can just chop it if you like. Just inspect for bones. So like right here, because I pulled off all the meat, got the wishbone back here. All right, where is it? Okay, that's like half of it there. So just make sure you're feeling every, see like here's the other part again. Make sure you're feeling every part of it so you're not gonna get a bone in there. Put it all in the bowl. Okay, how much time did I take to do? Okay, so that's, we're at four minutes and 45 seconds right now. Okay, and you know, and I could have done it faster, I think, if I wasn't making a video of it. You know, like just, I would just, I would take a bigger cutting board and just really go to town with it. Yeah. I wanna show everybody though the final. Do you want me to keep timing? Yeah, I mean, I'm done now, okay? Okay, yeah, so it was like around five minutes. All right, so we're left with a nice amount of meat. It's probably about two pounds, maybe a little bit less. And then we have the carcass and the skin. And you know, some rotisserie chickens will have like a lot of flavor, some won't. This is a very basic one, a salt and pepper. So this would be perfect for stock. So if you buy like three or four of these, put them all in a plastic bag, you know, freeze it or, you know, like a freezer safe container and then label it. And then you have all your stock ingredients, okay? Because these are already roasted. These are great. You could throw them right in, you know, and make a stock. Okay, so this is recipe number one. We're gonna make chicken salad. Now, chicken salad, Tara, set the timer. All right, the timer is set for 15 minutes, starting now. All right, so chicken salad is always going to be better overnight. We did the New York deli chicken salad, which is an awesome recipe. Make that one if you haven't. But this one, we're going to be doing 15 minute chicken salad in a different way. Here's all that chicken. So basically each rotisserie chicken of the small ones that I have, it's not gonna be too much meat. It's gonna be about, depending on how much you want to pull off, you could probably get two pounds out of those small ones, but I probably only got a pound and a quarter. So I'm just gonna give this a rough chop. If you like more texture in your chicken salad, you can leave it. And you're making chicken salad, but you're gonna make a sandwich with it? Yeah, we're gonna make chicken salad sandwiches. Okay. This amount of chicken will be enough for about four to six sandwiches because maybe a third of a pound on each sandwich. Oh, and by the way, how long did all these ingredients take me to prep? These ingredients that we have here, this took me about maybe five minutes, okay? So again, I'm putting it in little bowls. I put plastic on it, all that. You're not gonna be doing that. So I have a half a cup of Greek yogurt. In the print recipe that I have linked in the description, I say just make a sauce, but you don't have to. You can just put everything in like I'm doing. It's not gonna make a difference. And what is that you're putting in? This is mayo. So it's a half a cup of mayo. Okay. One teaspoon of Dijon mustard. Okay, it's gonna give a little tang to it. One teaspoon of sugar to start, but we might need to add more. Oh, you're gonna upset a lot of people right now. So all, you know, people were wondering about that when I did the deli one. The delis use a lot of sugar, a lot. You don't have to use it if you don't want it. No, you don't. That's about a half a cup, maybe a little bit more of diced celery. You could use honey too, if you don't wanna use sugar. I was going to use honey just so, because I thought people, you know, it's funny, like people like, if you put sugar in something and they get mad, but if you put honey in it, they're like, oh, that's good. But you know, they've all sugar. Yeah. Quarter teaspoon white pepper, half a teaspoon dry dill. Okay, white pepper is a little bit spicier. So about a quarter cup of red onion. I'm not even gonna use that much. I'm gonna use about that. Third of a cup chopped walnuts. Okay, and you could buy walnuts that come that way. And then this is a half a cup of cranberries. Dried cranberries. Dried cranberries, yes. And you can buy, I actually saw it in the store, but I didn't get them. They have like 50% less sugar dried cranberries. Less sugar? Yeah, so I think those are, I mean, maybe have some sweetness added to them. They probably do. There's not that much sweetness in cranberries. Cranberries themselves are not naturally sweet. So I think when they dry them out, they do add something. I don't know what they add to it, but I just want to kind of like mash this together and get it well distributed. So this is a cranberry nut, cranberry walnut chicken salad. That's right. And this is something that you find in, I think almost every deli here in like on Long Island. Yeah, they all make something similar to this. A lot of them will do a honey mustard, like almond, honey mustard almond chicken salad. I do like a Waldorf chicken salad too. That has the grapes in it, right? Yes. Yeah, that's really good also. Yeah, so they're all kind of similar where you have like the sweetness and the crunch from the nuts and the fruit. And you're going to put this on a roll, right? As a sandwich, but you could also, the way I like this, if I get it from a deli, is I ask for it in a wrap. Yes, a wrap would be good. I'm just getting it well distributed. Is there a clock at all or not? You're counting down. Right now you have nine minutes left. Okay, I think that's good. That's a good consistency here. I'm going to give this a taste now and season with salt and pepper. Pepper is good. It could have a touch of salt. It needs some more sugar. You don't want to do it, you don't have to do it, okay? It needs sugar to balance it. That's about maybe a quarter teaspoon of salt. Mix that in there one more time. I would play around with maybe a little bit more acid so you could maybe do a touch of lemon juice, but then I was going to have enough from the Greek yogurt and the Dijon. Maybe a touch of lemon in there. What about some apple cider vinegar? Yeah, a touch of that, you could do. I didn't want to do more than a half cup mayo, half cup Greek yogurt, but it could probably have a little bit more Greek yogurt in here. All right, this one's done. Let's make a sandwich with it. So you're at six minutes and 45 seconds left. Okay. But you're including a sandwich making time. Yeah, we'll include a sandwich making time. All right, I got a nice roll. Do a little lettuce. Five minutes left on the countdown. And I would put a little bit more mayo or Greek yogurt in there. I don't know if the taste tester's going to say it's a little dry, but we'll see. All right, super easy chicken salad. Yes, I'm done. All right, and you have three minutes and 38 seconds to spare. And I took so much time there. I was just talking about the different flavors, re-seasoning. I think the next one will take a little bit longer and might be a little bit harder. Okay, so this one, I am just gonna, I'll throw the ingredients up on the screen, but I am going to just go over it a little bit with you. There's a few parts to this one. There's the bowl ingredients here, which also includes the chicken that I have right here. This is just chicken broken down from one rotisserie chicken. So it's these ingredients. And then these ingredients are for this green sauce, this delicious green sauce we're going to make. And then finally, this is rice. This is the Korean rice I told you about in episode one, when we did the Korean style ground beef. A lot of you suggested like the rice and the brands. There's a whole bunch of different brands you can get. Needless to say though, this is supposedly the best rice, sticky rice, and it only takes 90 seconds in the microwave. So this is the rice I'm going to be using for this. All these ingredients is going to be enough, again, for four to six meals from one rotisserie chicken. I'm going to get into it in one second. Oh, shoot. There you go. Now you see me mess up already. I just lost a lot of my lime juice. Prep time for this one took the longest. You can see there's a lot of bowls here. I would say this took me 10, maybe even 15 minutes, okay? First thing we're going to do, Tara, start the timer. I'm again going to just chop up the chicken. Make sure you check if there's bones, okay? Well, you'll probably feel it with your knife when you're doing this. I just want the pieces to be like, you know, not huge. All right, that's good. I lost some of my lime juice, so hopefully this will be enough. So it's supposed to be the juice of one lime. One teaspoon cumin, one teaspoon chili powder. I don't want to keep grabbing gloves because I know a lot of you are going to complain, but this is the easiest way for me to do this fast. I should've got a bigger bowl, but I'm running out of bowls here. You feeling stressed? A little bit. I mean, this one, this isn't hard. This is not hard. Just try a piece of it right now just to make sure. I'm not left-handed, but I'll do it. That's pretty good. All right, leave it off to the side. Peel up to here for a microwave. That's what I'm trying to do. All right, I got it. I got it. You need to leave a little bit of air, okay? How long is that going in the microwave for? 90 seconds. Okay. Hopefully the microwave's all right. You have 12 minutes left. Okay, all right. We're going to make the most delicious sauce ever right now. There's schmutz on the back of the blender thing. I know. So what do you want me to do? Get rid of the schmutz when I got 15 minutes left? It's just- While you're talking about all this? It's like liquid, yeah. Okay, that's not happening, okay? That's your job, all right? Like, I'm, you know, like, what do you want me, what do you want? I'm not doing dishes right now. People are just going to have to deal with it, all right? Okay. Here's my little blender. This thing's perfect for a little bit. Oh, shoot. I forgot to get my cilantro. Tara, get me cilantro, please. Quick, I need it. Okay, so three cloves of garlic. Say, just like a quarter cup of chopped onion. This is just one large jalapeno that I took the seeds out and got rid of the stem. This is a quarter cup of lime juice. My rice is done. I'll open the microwave. This is a quarter cup of mayonnaise. One cup of sour cream that I'm going to try to finagle in there. You have 10 minutes left. Okay. So it's about a half a cup of cilantro. You can use the stems, too, so about that's good. I'm going to rinse this quickly. Okay, I just squeezed the water out of it. Just going to pack that in there. And that's one teaspoon of diamond crystal kosher salt. That is kind of full. It'll be all right. I've done this before, because you can see the bottom is empty. That's true, there's a lot of air in it. Getting a little nervous for you. Oh, there's no reason to be nervous. This is an easy one. I want to make sure that this tastes good. Why am I feeling anxiety right now? There's no reason to feel anxiety. I have everything under control. The next one is going to be the one that is the tightest. Yeah, this is a little loose here. It could be a little thicker, so I probably should put more cilantro in. Let's just make sure it has a taste. Oh, that's awesome. So good. How much time? You have seven minutes and five seconds left. Oh, super easy. Super easy. Should it be a smaller bowl? Nah, it's still fine. No, I think it's still fine. Yeah. Because there's so much other stuff going in it. The rice is the base, but... Yeah. Yeah, this is definitely sticky rice. If you're making Tex-Mex, you're using like an Asian type of rice. I know, I know. But you know what? They sell other types of rice that are fine too. Yeah. Like that you can do like this. This rice is really good. What do you think of the frozen rice that they sell at Trader Joe's? They have the frozen brown rice. Yeah, those are all great. Which is really good. I actually really like that. Those are all great. I eat a lot. I probably would go with two portions of that rice there for me. So now you're just kind of assembling at this point, right? Yeah, it's the easiest thing in the world. So now, listen, if you're going to do this for your whole family, you set up four bowls, okay? Or six bowls, or however many people there are. So I have black beans. All right, now, Tamara and I were talking about this before. Should these be hot? They can be. They don't have to be. If you want them hot, throw them in the microwave for 30 seconds. Yeah. All right, that's what I'm going to do right now. All right, we'll let those go while we do everything else. Like even if you wanted to, I know you're making the bowl right now. You could just serve it like this and let everybody serve themselves whatever they want. Absolutely. So I'm going to put like some corn there. Okay, about a quarter cup. You're using regular corn, but the fire roasted corn that they sell, like Trader Joe's has it, Whole Foods has it. I'm sure other places have it too. That would be even better. That's what we wanted to get, but in our haste, we couldn't find it. Avocado would be another good topping to add here. Yes, avocado for sure. So now my beans are hot. You have four minutes left. Okay. Chicken. So I got lime and jalapeno here too. Yeah. Give everybody like a quarter jalapeno, not jalapeno, a quarter lime. Okay. Making sure you can see. Okay. Maybe a few. Some people don't like a little bit of cilantro and then some of the green sauce. Okay. Just like that, but I would leave more on the side. Okay. And then there is your beautiful, healthy Tex-Mex bowl. That looks amazing. This green sauce is amazing. We, just so you know, and you can call it right now. It's done. Two minutes, 20 seconds left. Nice. Okay. So this green sauce is the sauce that is in our shrimp taco recipe. I make the sauce, same exact recipe on a slaw. Okay. Cold slaw. And then that slaw is unbelievable with shrimp tacos. We filmed that video a year ago. Over a year ago. It hasn't come out yet. When you see it, James is going to look about a foot shorter than me. And then the next video, he will be taller than me. Just so you know. We're saving that video as we get closer to Cinco de Mayo. Yes. So, all right. Let's move on to the final one and the hardest one. Okay. So this is really the only hard one today. We're going to do a pasta. So again, I'll show the ingredients as we're doing it. I'll tell you what I'm using. This one will probably be down to the wire. Maybe I'll go a minute or two over. We're going to do inactive time again for pasta. You have to have your water boiling. Okay. Many of you said, just get a kettle. The problem with kettles in general, these are 1.7 liter max. This is the biggest kettle you can buy on Amazon. How do I know? Because I tried to buy the biggest one. There might be some like obscure brand that has a larger one, but you know, 1.7 liters. That's, you know, what is that? Like it's two quarts. You normally need about three or four quarts for a pound of pasta. On the box, the Chetco tells you. They tell you how much to use. Okay. Six quarts of water. Okay. You always want to use plenty of water when you're boiling. So if you need, if you follow the directions, you would need to use three kettles worth. And it's just, that would take longer than the time to get that. So I have that one going. That's inactive time. It'll be fine. Once it comes to a boil, which it basically about a minute from now, we'll be good to go. All right. Tara, anything else you want to say before we start the timer on this one? You're using penne. You could probably save time if you use maybe like a different shape of pasta. Yeah, this is a fairly quick one. Actually 10 to 12 minutes. Yeah. This has to go in right away. Yeah. So that's got to go in right away. I mean, if you were to use like, not that angel hair would necessarily be the pasta to use with rotisserie chicken. Yeah, it's not. But you could save some time if you use a skinnier or a different shaped pasta. That's my point. Yeah. All right. Yeah. No, you are right. This one would actually be really good with bow ties. I was thinking bow ties. Do you want to change it up right now? Let's see if we have bow ties. I'm going to stop the cameras. Let's see if we have bow ties. We do have a box of bow ties or farfalle, like they're called. This says 11 to 13. So it's one more minute, but that shouldn't mess anything up. Maybe one day I'll show you my pasta collection. I have like probably 120 pounds of pasta back there. There's rarely anything that I'm ever out of, you know? Anyway, that is boiling. Tara, give me a few seconds. Give me a few seconds, head start. That's cheating. Okay. Start the clock now. Okay. 15 minutes. Can you tell me when the pasta gets after 10 minutes? That says 11 to 13? Sure. All right. So I am getting some help. I am getting some help from the boss. All right. Let's do, we gotta go. We gotta go quick right now. So listen, I know you had no anxiety for the first two video, the first two recipes. I did. Now this is when the anxiety starts. Okay? I had anxiety. All right. Very quickly, the chicken. We have some really big pieces here. If you're okay with these big pieces in your pasta, leave them. I think those are good for pasta. I'm gonna leave them. Yup. That's why I'm good. We're on the same page. Okay. All right. Heat it up. Okay. I'm gonna put a few tablespoons of olive oil on the bottom. Just coat the bottom about that much. Okay. And I have about eight cloves of garlic that I sliced. Let's just get it in there. Let's get started. So Jim, how much was the prep time for these ingredients? Not a lot. And I am gonna slice the sun-dried tomatoes on camera right now. I just wanted to show people, there really is not a lot of prep time here. So like, I mean, look, I have like my cream in a thing here, but you could just have your cream out. And the same thing goes for like half a cup of white wine. You could just keep the bottle out to do it. There's really not a lot of ingredients here. Spinach, I've washed, even though it says triple washed. That's six ounces of spinach. Don't worry, I'm gonna go over all the ingredients when we do it. Okay. Let's just get this garlic going. But I just was wondering, like what would you say the prep time was ahead of this? So we can like tally it up. The total prep time for this one is probably, was probably five minutes. Okay. Maybe six minutes. Not a lot. Okay. Yeah. But I don't grate my own cheese either for these recipes and for a lot of recipes. Places around here, they sell grated Locatelli Pecorino Romano. They sell grated Parmigiano Reggiano, 18, 24, 36 months, whatever you want to pay for. You know, we have the luxury here because where we live. They grate it that day. So like, you know, like I know you'll see people again on videos, they'll be like, you have to do your own cheese. No, you don't. Okay. No, you don't. And by the way, no restaurant ever does it that way. Okay. They're not. You think they're grating? You think they got, they're grating 20 pounds of cheese that night? It's enough. Jim's, Jim's ranting. You want to give the bow ties a swirl? Yes. And this is getting a little, little brown here. I could tell. Uh oh, I don't want to burn that. Okay. Bow ties got a swirl. I got to get these sun-dried tomatoes done. Okay. These are oil pack sun-dried tomatoes. We're going to use one cup of them, which is basically the whole jar. So that's what I'm going to use. All right. And I'm just going to cut strips. Okay. Just a little bit of strips. Make sure your knife is very sharp. See, they get stuck. Even, even if you just sharpen your knife. Now, do you have to do this? No, you could just throw the whole tomatoes in like that. Oop, that's getting brown. Okay. We're good. Smelling good though. Right? Yeah. Okay. I want to get nice. Oh shoot. You can't even see. This is what I did. The, I did the ground beef video. Well, you were videoing chopping the sun-dried tomatoes. That's why you have it painted, printed. Okay. Pointed there. You can't even talk. It's okay. It's all right. Okay. Ready? All right. So the garlic is nice and golden. Let's get the sun-dried tomatoes in. You don't even know what I'm making. I'm making, I'm making a sun-dried tomato, creamy sun-dried tomato pasta, or as TikTokers say, marry me, whatever sauce. I hate that they do that. I hate that they take everything that's already existed and like try to rename it and make it original. You know, it's just like, it's a pet peeve of mine. We have, we have a creamy sun-dried tomato chicken on our website and we had to add the phrase, marry me chicken. I hate that. I hate that we did it. I want to delete, I want to delete that and change it back. We did it because people were searching for marry me chicken and they weren't finding our recipe. So before it became marry me chicken, it was creamy sun-dried tomato chicken that's been around for about 40 years in New York and New Jersey, okay? I digress. I'm an old curmudgeon, all right? You really are. That's it. Grouchy. All right, we're getting this sun-dried tomatoes in there. All right, get the hot pepper in there. That's perfect. I don't even know what I'm doing here, but it's easy. It's just like every other one of my recipes. Even if stuff goes in the wrong order, it doesn't really matter. Jamie, you have three and a half minutes left on the pasta and you have eight minutes left on the overall countdown timer. Easy. Really? Easy. I thought you meant I had three and a half minutes left. No, no. You asked me to time the pasta for you for 10 minutes. No, no, I'm good. Okay. Half a cup dry white wine. If you were using a stainless pan, I would say scrape the bottom here with a wooden spoon, but there's not a lot of anything on the bottom here. And by the way, any of these recipes that we've done tonight, if you want to use regular chicken breasts, season them and then sear them. It's good. You don't have to buy the rotisserie chicken. You could even, for any of these, you could also do like the way you prepped the chicken in the New York Deli chicken salad video where you poached them. Yeah, poaching is great. I love poaching chicken. You could poach them ahead of time and you could use the chicken breasts. I'm turning the heat up to high. I love poaching. I don't think we really do any poaching on this channel. You know, a lot of people keep saying too, they don't know that we do how much barbecuing and grilling we do. Well, because we don't film it. It's always on Instagram in the summer. Like I put up like a hundred stories of doing it. All right, so I have the heat on high. Now it's removing most of that liquid, the moisture. I'm gonna like knock it back now down to medium again. This is three quarter cup of chicken stock. This is three quarter cup of heavy cream. This is half a cup of Pecorino. I normally would wait to put the cheese in, but I'm gonna just do things fast today. Could you use Parmigiano-Reggiano if you wanted to? You can, you can use Parmigiano. I'm almost always partial to Pecorino. Pecorino is just where the flavor's at. Parmigiano is where the price is at, okay? You and I can agree to disagree on that. Parmigiano-Reggiano is my go-to. You have five minutes left. All right, so I'm just letting this come to a boil right now just to get it a little bit thickened, but that's good. I'm gonna lower it. And the timer for the pasta is about to go off, the 10 minute timer. All right, I'm gonna put in the spinach. I'm gonna put in the chicken. Oh, that chicken, maybe I should have cut that up a little bit more. That's good. All right, and pasta, I'm gonna check. Pasta needs another two minutes. All right, so you have four minutes left. So when there's two minutes left, that's when you're gonna have to check the pasta again. The reason I put the chicken in now is I have to heat it up. It's cold, so I need it to warm through here. How are you feeling about this? Oh, I'm good. Okay. I'm good, because once the pasta's done, I'll just get it in here, and then we'll finish it up, we'll tighten it up. To tighten any pasta like this, just make sure you save all your pasta water, okay? All of it. I don't have my... I don't have my spider anymore, so I'm gonna have to take water out. I'm even gonna put a ladle of pasta water in there to start. Okay. How much time do I have? All right, so you have two minutes and 53 seconds left. So I'm gonna taste this. I just wanna make sure it tastes good. It's good. Salt. I'm gonna put on a little bit more hot pepper. I guess that chicken kind of like blanded things out. Spinach too, right? Yeah, the spinach too. Black pepper too. That's actually looking good. I mean, honestly, you don't even need pasta. You could eat this meal like this. You know, a lot of people would probably wanna just do that. That's true. All right, I'm gonna dump this pasta. Two minutes left. How many minutes left? Two minutes. Okay. Everything incorporated, and we have lots of pasta water if we need to add it. I think this is a really good dish. What do you think, Tara? I think it's great for like a good use of the rotisserie chicken. Yeah, like you just added a lot of like protein here. You know, you just... How much were those rotisserie chickens? I know you bought them in not the cheapest place. They were $9.99 each. Yeah, so that's a supermarket. If we got them at Costco, they would have been about 50% larger and cheaper. You have 38 seconds left, Jim. Okay, I'm pulling that off the heat like that. I'm gonna get my stove out of the way. I just wanna do one more test. Oh, and my parsley, okay? Quarter cup minced parsley. It's gonna really increase the freshness. I do recommend you use basil if you can. I couldn't, we couldn't get the basil, so. Okay, all right. I like the new beep. What the heck is that? I had some drama here. You know what I think would improve this? I know I put the pecorino in there. Parmigiano-Reggiano, wouldn't it? Absolutely not. I would do mini mozzarella balls. Ooh. You know? That's what I would do. Like the pearls? The pearls. Oh, yes. Yup, and throw them in right at the end. That's all you have to do. That would be so good. All right, but this is it. Like, this is not, that is not a bad showing, and that's a real 15 minutes, okay? And tell me when you're calling it. Calling it. Okay, so you went over 15 minutes by 42 seconds. Yeah, I know, but I was done. You were judging it? I was judging it, and I think I was done. Okay. Really, the pasta ones, all you have to remember is, from when it goes in the water, you just gotta get your sauce done. You gotta get it done before the pasta finishes boiling. That's it. So you make these quick sauces. This is a good one. There's only 3 1⁄4 cup of cream, so it's not super creamy. You could add more cream if you like, but it's very brothy, like a nice pink sun-dried tomato broth. I like it. I actually really like it. It looks really good. I would put more spinach in, too. That was only six ounces. I would probably go with like, maybe like 12 ounces. Let's plate this one up. We're gonna get the other ones out for the taste tester, and we're gonna see if he likes any of these recipes. He might hate every one of them. All right, James, thanks for being the taste tester again. You're welcome. We have rotisserie chicken meals today. Looks really good. Do you like rotisserie chickens? Yeah, I do. Okay. I like all kinds of chicken. This is the only hot one right now, the pasta, so he's gonna have that one first. It's good. So now this one is like a Tex-Mex rice bowl. You have corn, tomato. I seasoned the chicken, the rotisserie chicken, obviously. Beans, red onion, and this is a Korean sticky rice, and then, which isn't really Tex-Mex, obviously, and then I made this really nice green sauce. Looks really good. You might recognize that green sauce. Good. Oh, and I got plenty more. Do you want to try more? Oh, yeah, yeah, sure. Okay, here, you want me to just drizzle it on there? Sure, yeah. Here, put it right below. Oh, yeah, there you go. Sauce really good. I think we'll let James tell us which one he's gonna eat for dinner tonight, that maybe that'll let us know which one's the best. Really good. All right, all right, feeling good here. Gotta roll the sleeves up. So just take a breath, you know, like don't, yeah, like there was a lot of food that was consumed quickly. I'm actually going from best to worst, I think. The worst one isn't even bad, though. It's still really good. It's just like everything's good here. I think my favorite one is this one. I love the combination of all the flavors. It's just like meals like this are always the best when you have a little bit of everything, like the beans, the corn, the chicken, the rice, even the lime. Then my second favorite, the second and third, they were very close. My second favorite is this one, but I honestly just think it's because it's fresher. I'll give my criticism on this after, but it's just my opinion. I really like this kind of pasta with the sun-dried tomatoes. It's just like not my favorite shape. Like, I feel like it would have been better with like angel hair or like linguine or something. Not that angel hair would necessarily be the pasta to use with rotisserie chicken. Yes, not. You know, we called an audible. We were gonna do penne, and me and Mama decided to do the bow tie. It's still good. Yeah. And this is my third favorite because I'm not a big fan of like the nuts. Walnuts. Yeah, the walnuts and the cranberry. No, what is it? Cranberry? Yes. Yeah. You prefer the regular chicken salad. I just like the regular. I feel like if it was regular, I probably would have put in this over this. Okay. But still all really good. I think I'm gonna give this like nine and a half, honestly. It's like very good meal. Like something you get out of like a bowl place or something. This, I think I'm gonna give it nine. The sun-dried tomatoes and the cream is always like a really good combination. And this, I'm gonna give an eight and a half, but without the cranberries and stuff, it's like a nine and a half. It's almost 10. I'm gonna eat this one for dinner, by the way. I'm gonna do that too. If you like these videos, please let us know. We tried to be a little bit more laid back today. I don't think it was like as intense. Though the third one, this one, Tara had that nice buzzer sound that I really appreciated. Give us the feedback. Let us know what you think. Give us more ideas too. We love making these videos. I know this might be hard. This might be hard for you to believe. Making three of these in a video is actually easier for us than making sometimes a standalone video. When you have a clock, I just gotta do it in that time. So there's no diddle dallying. Like we're letting the camera run the whole time. So I actually kind of like them. Tara, do you feel the same way? Yeah, I think it's fun. It's definitely like, you know, I was a little on edge at the end. Also with, I think the one in the middle too. But no, it's definitely fun. It changes things up for us. Well, I don't know how the cooking went, but as the taste tester, these are my favorite kind of videos. Yeah, because you have three to choose from. That's right. There's gonna be one more, the old school pasta recipes. But we have like six more ideas. I'm gonna set up a new poll, let you decide. Whatever wins, that's what we're gonna do. So we'll give a new poll soon. You can do like a steak one. A steak one? 15 minutes? Probably not. I don't know, maybe like an ingredient that's like not meat or something. Well, we're thinking about a meatless one too. Let us know how you feel about that. Maybe like rice dishes and pastas. Yeah, yeah. Love making these videos. We'll see you next time.