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[Ree] Here's what's
happening on the ranch.

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I'm making a perfect shortcut
chicken and chorizo pot pie --

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the first of my impressive ideas
for stress-free entertaining.

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Then there's a fancy
layered chocolate berry cake,

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that's an effortless
and elegant superstar.

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A stunning shrimp chowder,
all made in a slow cooker.

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And finally,
quick chicken cutlets

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with vermouth cream
to wow your dinner party guests.

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It's all impressive made easy.

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When I'm hosting a get-together,
whether it's around the holidays

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or just any time of year,
I like to pick recipes

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that are kind of
in that sweet spot

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between absolutely
mind-blowingly impressive

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and easy to make.
[chuckles]

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This chicken and chorizo
pot pie fits squarely

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under that umbrella.

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It is so flavorful,
so beautiful,

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but it's really easy,

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especially because I use
a couple of shortcuts.

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I started
by browning the chorizo,

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and to that, I'm gonna add
a bag of frozen vegetables.

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This is a great shortcut.

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It saves you time having
to chop the veggies.

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Also, I don't need
a lot of veggies,

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'cause this is
a very rich pot pie

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in a slightly smaller skillet.

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So if I cut into a yellow,
green, and red bell pepper,

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and a whole onion, I'd have
a bunch of veggies left over.

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So the bag of frozen vegetables
is really a great trick.

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And once they're cooked
into the mix,

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you don't even know
they were frozen.

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Alright, so that chorizo
was so hot.

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These veggies are already
starting to really cook,

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so I'm gonna give 'em
a couple more minutes

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until they're super hot
and sizzling.

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[ticking]

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[ding]

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That did not take long at all.

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I wanna thicken
the gravy of the pot pie,

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so I'm gonna sprinkle
over some flour,

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just all over
the veggies and chorizo,

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and then I'll give it a stir,

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just to give that flour
a little chance

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to heat up and cook.

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I would say chicken pot pie,
to me, is such a great thing

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to make when you are cooking
for people or guests.

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You know,
it's one of those things

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that you can easily buy frozen,

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but a lot of people
don't routinely make

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their own chicken pot pie.

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And I just think a homemade
chicken pot pie is impressive,

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just by itself.

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It is the definition
of impressive,

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in my world anyway.

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[chuckles]

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OK, the flour has had
a chance to cook,

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so for the liquid,

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I'm gonna add
some chicken broth...

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and some heavy cream,

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which is gonna make
the chicken pot pie gravy

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so rich and beautiful.

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Now I'll just cook this mixture
until it bubbles up

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and gets nice and thick.
It'll take about two minutes.

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[ticking]

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[ding]

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OK, look at this bubbly mixture.

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It is really bubbling away,
and the color of this sauce,

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slash gravy, is so nice.

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Alright, couple more things.

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This is chicken chorizo pot pie,

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so I have
some rotisserie chicken,

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which is the other shortcut
I am using for this pot pie.

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Of course, you can cook
your own chicken.

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You can use chicken
that you have in the freezer.

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I think a store-bought
rotisserie chicken

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is one of the very best
shortcuts in the world.

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Once you put it in the casserole
or soup or stew

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that you're making,
nobody will know

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that you didn't cook
that chicken yourself.

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So after the chicken

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comes a can
of diced green chilies,

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and I'm gonna go ahead
and add salt and pepper,

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even though the chorizo
is plenty salty.

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Just add a little more,
and then stir this together.

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As you can tell,

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I am kind of filling up
this skillet,

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but that is intentional.

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I'll show you why
in just a little bit.

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Alright, this filling
looks incredible.

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So I'm gonna head
over to the countertop

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to start working on the crust,

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and I'll let the filling
just sit and slightly cool.

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So I have, actually,
a homemade crust that I made,

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and it's been in my freezer,

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so I let it thaw out
just a little bit,

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but you can totally use
store-bought crust.

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So I've floured
the surface and the top,

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so I'm just
kind of rolling it out

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and I wanna get
just a little bit larger

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than the iron skillet
that the pot pie will bake in.

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Sometimes, when I make
homemade pie crust

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and pop it in the freezer,

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I'll actually
roll it out halfway too,

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too and that can
speed things along.

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It's already kinda
halfway rolled out

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when you're ready to use it.

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Shortcuts,
and standby ingredients,

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and make-ahead-ingredients
are my life.

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[chuckles]

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OK, I think this size
is looking good.

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So before I put this
on the pot pie,

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I'm actually gonna grab
some pepper jack cheese.

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This is kind of a variation
of a pot pie.

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So this isn't something
I would normally do

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with my regular pot pie,

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but the rules
are out the window

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with this one.

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Once I added chorizo
to the mix, it was like,

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"We're gonna have
some fun with this."

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Alright, and then
the crust goes on.

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And if it's the right size,

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it should just
kind of settle down.

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You can sort of press it down
so that it's even

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with the rim of the skillet.

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It that looks a-mazing,
and then I wanna brush

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the top with a beaten egg...

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just to give it that beautiful
kind of glossy...

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homemade look --
gonna get it around the rim

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and all over the surface.

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I promise,
this is going in the oven

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in just a second,

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but honestly,
it came together so fast.

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Usually, when I make
chicken pot pie,

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I would cook the chicken,
boil it on the stove,

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let it cool enough
to pick the meat off the bones,

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and then cook broth
with the bones.

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[chuckles]

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Golly, no wonder I love
shortcuts so much.

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OK, now I've got
one more thing to add,

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but before I do that,

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I'm gonna cut little vents
in the crust

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just to...give it a little
place to release all that steam.

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And then,
before it goes in the oven,

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I'm gonna top the crust
with more cheese.

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Yes, you heard me, folks.

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You heard it here first...

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cheese in and cheese on.

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OK, now it's going
into the oven.

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I'm gonna bake it at 425
for 20, 25 minutes,

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and then I'll take it out
and let it rest for five,

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and then it'll be pot pie time.

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[ticking]

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[ding]

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Can we take just a second
to admire this thing of beauty?

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Oh, my, the cheese
on that crust,

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it honestly makes me
wanna put a little cheese

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on every pot pie I make.

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It's so inviting.

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So since this is a little bit
of a Tex-Mex pot pie,

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I'm gonna sprinkle on
some cilantro.

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And I have
some more for the serving.

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And speaking of that,
you didn't think

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I was gonna end this recipe
without showing you

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what's inside
of this beautiful pot pie.

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So by the way,
it is illegal to slice

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into a pot pie with a knife.

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You have to get
a big old serving spoon

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and just break into that crust.

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[chuckles]

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And then, oh, my gosh,
it is so thick.

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Letting it sit for five minutes
after you take it out

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of the oven is key,

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because it just sits there
and thickens,

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and it's just part of the crust.

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It looks amazing.

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Sprinkle on some more cilantro.

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Ooh!

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Check that out, beautiful!

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So next time you wanna make
something impressive

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and utterly divine
for the people in your life,

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please consider this chicken
and chorizo pot pie.

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It is splendid.

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Throughout the years,
during the holidays,

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or on other special occasions,
I have often found myself

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needing to make
some kind of cake.

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The problem is cakes can take
a long time if you make them

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from scratch, and if you want
something that's impressive...

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well, you're kind of stuck
spending several hours on it.

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Enter this layered
chocolate berry cake.

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Yes, it's impressive,
yes, it's delicious,

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but it's basically
smoke and mirrors

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in terms of how easy it is.

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You will not believe it.

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I'm just making the icing now,
and I'm gonna add

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some softened butter
to a whole bunch

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of sifted powdered sugar,

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and then I'll add
some vanilla bean paste...

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and a pinch of salt,
because this is very sweet,

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and by the way, that's why I add
salted butter to icing,

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it just kinda helps
cut through that sweetness,

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and then I have some milk,
and I'm gonna start

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by just adding
a couple of tablespoons,

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but I have more if I need it,

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and then I will let the mixer
just mix this together.

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Through the years,
I have made, from time to time,

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a very impressive cake,

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but usually, I really like
to kinda take shortcuts,

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make it look
really beautiful and special,

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but not spend...
three weeks making it.

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[chuckles]

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Alright, I think we are there
with the icing.

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So for the cake,
the big shortcut

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is that I used box cake mix.

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It was a kind of
a dark devil's food cake.

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And the cool thing is you can
dress up cake mix to really

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make it taste homemade.

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If you want to,
you can add chocolate chips

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or shaved chocolate

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just to kinda drive home
that chocolate point.

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I think this is a very good one,
and with the homemade icing,

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it's going to be delicious.

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So I'm gonna take one layer
and get it on the cake stand.

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Sometimes,
I get it off-kilter there.

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And I'll start icing it.

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So I'm not gonna ice this
carefully all around the sides,

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I'm just gonna to put it
on top of each layer.

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So I'll take
about half of this icing...

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whoop!
[chuckles]

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And plop it.

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Oh, I am chaotic sometimes.
Plop it in the center.

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So I'm gonna spread this
just to the edge,

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because when I put
the second layer on top,

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I kinda wanna see
that billowy white icing

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kind of peeking out
of the edges.

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Little bit more there.

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And then once it's
all pushed out to the edge,

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you wanna kind of
make a well in the center,

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'cause I have another thing
I'm gonna add

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that makes this cake feel just
a little bit more

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like someone and took their time

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or someone called
a really nice bakery.

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[chuckles]

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Alright, so I have
this mixed berry,

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or four-berry preserves,
and I'm gonna add

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about half a cup in this well.

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00:11:21,166 --> 00:11:23,066
And that is basically gonna be

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part of the filling
of this cake.

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So when you slice into it,
you get that beautiful icing,

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00:11:29,734 --> 00:11:33,266
but you also get that kind of
bright red jam situation.

250
00:11:33,834 --> 00:11:35,000
OK, that looks great.

251
00:11:36,266 --> 00:11:37,400
Impressive so far.

252
00:11:38,567 --> 00:11:41,567
Let's see if I can do this
without running out of icing.

253
00:11:42,567 --> 00:11:45,100
So For the top layer,
of course, turn it over,

254
00:11:45,934 --> 00:11:48,000
and then you have
a nice flat cake.

255
00:11:48,967 --> 00:11:51,467
And the rest of the icing
goes right on top.

256
00:11:52,533 --> 00:11:54,867
This is so great,
even for a kid's birthday party.

257
00:11:56,066 --> 00:11:59,166
Yes, you can make kids really
fancy cakes if you want to,

258
00:12:00,367 --> 00:12:02,967
but you could also dress
this up for different holidays.

259
00:12:03,900 --> 00:12:06,600
You could make it
really springy or boozy

260
00:12:07,533 --> 00:12:10,000
and cherry-forward
if it's a holiday cake.

261
00:12:11,000 --> 00:12:12,767
I love how you can
see little drips of the jam

262
00:12:13,667 --> 00:12:14,600
coming over the sides.
That's so pretty.

263
00:12:15,867 --> 00:12:19,266
OK, so shmear it and smear it
and spread it

264
00:12:19,767 --> 00:12:21,166
however you like,

265
00:12:22,066 --> 00:12:23,367
and then you can just
decorate the top.

266
00:12:24,400 --> 00:12:26,367
And that's always fun,
just use your creativity.

267
00:12:26,900 --> 00:12:27,767
I'm not the most...

268
00:12:29,467 --> 00:12:33,600
spectacularly creative when it
comes to decorating cakes.

269
00:12:34,233 --> 00:12:34,767
So I'm just gonna wing it.

270
00:12:35,633 --> 00:12:36,867
I have some strawberries
that are halved

271
00:12:37,433 --> 00:12:38,500
with the stems still on.

272
00:12:39,200 --> 00:12:40,100
I like to kinda just let my...

273
00:12:40,467 --> 00:12:41,166
[chuckles]

274
00:12:41,800 --> 00:12:43,166
...randomness be my guide.

275
00:12:44,266 --> 00:12:46,300
I also have something
I don't usually have on hand,

276
00:12:47,133 --> 00:12:50,000
but these are
dried edible flowers.

277
00:12:51,066 --> 00:12:52,767
And I'm just gonna kind of put
them here and there.

278
00:12:53,734 --> 00:12:56,000
I chose colors that are,
kind of like, berries.

279
00:12:57,767 --> 00:13:00,367
Alrighty, as I said,
I'm very random.

280
00:13:01,467 --> 00:13:03,000
[chuckles] --
I don't know how
this is gonna work.

281
00:13:04,133 --> 00:13:07,066
See, how I decorate cakes
is I just keep adding things

282
00:13:07,834 --> 00:13:09,266
until I'm somewhat
happy with it.

283
00:13:09,567 --> 00:13:10,300
Alright.

284
00:13:11,133 --> 00:13:13,200
And then, I think,
fresh mint leaves

285
00:13:14,266 --> 00:13:18,500
always cover a multitude
of decorating shortcomings.

286
00:13:19,800 --> 00:13:23,000
[chuckles]
So if you're not thrilled
with how things are going,

287
00:13:24,133 --> 00:13:27,367
just grab some mint leaves
and put them here and there.

288
00:13:28,166 --> 00:13:29,000
Hey, I think this is
looking cute.

289
00:13:29,967 --> 00:13:31,166
I was a little skeptical there
for a second,

290
00:13:32,300 --> 00:13:36,500
but...if at first you don't
succeed, just keep going.

291
00:13:38,166 --> 00:13:41,567
Sometimes you can add too much,
but I think this is darling.

292
00:13:42,266 --> 00:13:43,867
OK, one more little mint leaf

293
00:13:44,567 --> 00:13:45,266
and I promise I'm gonna stop.

294
00:13:46,166 --> 00:13:47,767
Wait, one more little sprig
right here.

295
00:13:48,200 --> 00:13:50,166
OK, how cute!

296
00:13:51,200 --> 00:13:53,367
Well, next time you have
to make a cake for someone

297
00:13:54,166 --> 00:13:56,900
you love, don't fret,
don't panic.

298
00:13:57,800 --> 00:14:00,467
Just grab a box cake mix
and then go crazy

299
00:14:00,900 --> 00:14:02,100
like I just did.

300
00:14:02,800 --> 00:14:04,500
This is really gonna be so good.

301
00:14:10,133 --> 00:14:12,667
I love making big,
beautiful soups

302
00:14:13,467 --> 00:14:15,133
during the holidays
or year round,

303
00:14:16,000 --> 00:14:18,100
and I always think a big pot
of chowder

304
00:14:18,667 --> 00:14:19,967
always feels so special.

305
00:14:21,033 --> 00:14:22,567
Well, don't be afraid
to break out the slow cooker

306
00:14:23,567 --> 00:14:25,767
when it comes to soups,
and stews and chowders.

307
00:14:26,500 --> 00:14:27,166
I'm gonna show you
how to make

308
00:14:27,867 --> 00:14:29,633
a slow-cooker shrimp chowder.

309
00:14:30,667 --> 00:14:32,633
It is out of this world,
and it's so easy to make.

310
00:14:33,333 --> 00:14:34,266
So right into the slow cooker,

311
00:14:35,066 --> 00:14:36,333
I'm gonna add
some frozen shrimp,

312
00:14:37,000 --> 00:14:38,967
just hard as a rock, frozen.

313
00:14:39,967 --> 00:14:41,166
And what you're gonna love
about this recipe is

314
00:14:41,667 --> 00:14:42,467
how simple it is.

315
00:14:43,533 --> 00:14:44,867
You basically throw
everything in the slow cooker

316
00:14:45,300 --> 00:14:46,433
and turn it on.

317
00:14:47,333 --> 00:14:49,567
So this makes
a regular slow-cooker soup

318
00:14:50,233 --> 00:14:51,633
seem a little more special.

319
00:14:52,333 --> 00:14:54,567
It's diced andouille sausage.

320
00:14:55,400 --> 00:14:57,767
You can do
any kind of smoked sausage

321
00:14:58,567 --> 00:14:59,934
or flavored sausage
that you like.

322
00:15:00,834 --> 00:15:01,834
I love the andouille
with the shrimp.

323
00:15:02,934 --> 00:15:05,233
It's kind of got a little bit
of a New Orleans vibe.

324
00:15:06,100 --> 00:15:09,133
And then a very easy,
easy ingredient

325
00:15:09,667 --> 00:15:10,467
is bagged potatoes.

326
00:15:11,433 --> 00:15:13,433
These are diced potatoes,
and they have red

327
00:15:14,367 --> 00:15:16,266
and green bell pepper
and onions mixed in.

328
00:15:17,166 --> 00:15:18,533
So you just saved yourself
a whole bunch

329
00:15:19,100 --> 00:15:21,367
of chopping and cutting.

330
00:15:21,934 --> 00:15:23,867
And fire-roasted corn.

331
00:15:24,967 --> 00:15:27,667
I love how many amazing
frozen vegetables you can get

332
00:15:28,333 --> 00:15:30,333
in this modern era we're in.

333
00:15:31,433 --> 00:15:33,066
I mean, you can get everything
from Brussels sprouts

334
00:15:34,066 --> 00:15:36,934
to butternut squash,
fire-roasted corn kernels,

335
00:15:37,734 --> 00:15:39,667
and it just makes
cooking so easy,

336
00:15:40,900 --> 00:15:42,834
and it doesn't make you feel
like you're sacrificing flavor.

337
00:15:43,700 --> 00:15:44,667
So to this mixture,
I'm gonna go ahead

338
00:15:45,567 --> 00:15:48,066
and add a good amount
of salt and pepper

339
00:15:48,734 --> 00:15:50,533
and some Cajun seasoning --

340
00:15:51,433 --> 00:15:54,233
a couple of tablespoons,
and this has salt,

341
00:15:55,066 --> 00:15:56,000
so you're also
salting it with this.

342
00:15:57,567 --> 00:16:01,667
And I've got some salsa verde
just to make things

343
00:16:02,734 --> 00:16:05,033
a little punchy and a little can
of green chilies.

344
00:16:05,867 --> 00:16:07,367
I have so many of these
in my pantry.

345
00:16:08,533 --> 00:16:12,133
I use them all the time whether
I'm making queso or soup.

346
00:16:12,700 --> 00:16:13,667
It's always delicious.

347
00:16:14,867 --> 00:16:18,834
Alright, next, some green onions
and finally, for the liquid,

348
00:16:19,600 --> 00:16:22,166
a whole carton
of chicken broth.

349
00:16:23,400 --> 00:16:26,367
It's best to use low sodium
or no sodium just so everything

350
00:16:26,934 --> 00:16:28,533
doesn't get too salty.

351
00:16:29,533 --> 00:16:30,734
But when you're making food
in a slow cooker,

352
00:16:31,633 --> 00:16:33,667
it's always good to have
plenty of liquid,

353
00:16:34,500 --> 00:16:35,533
even if it's not a soup,
just make sure

354
00:16:36,300 --> 00:16:36,867
you have plenty
of liquid in there

355
00:16:37,433 --> 00:16:38,934
to keep things moist.

356
00:16:40,100 --> 00:16:44,367
Alright, so the lid goes on
and then I'm gonna cook this

357
00:16:45,567 --> 00:16:48,867
on high for four hours and then
I'll show you how delicious

358
00:16:49,867 --> 00:16:51,100
it looks and I'll show you
how to serve it up.

359
00:16:51,467 --> 00:16:52,367
[ticking]

360
00:16:52,667 --> 00:16:53,467
[ding]

361
00:16:54,133 --> 00:16:55,633
Well, I'm four hours older,

362
00:16:56,433 --> 00:16:59,567
and this soup
is officially done.

363
00:17:00,600 --> 00:17:03,266
I cannot tell you how good
this soup smells.

364
00:17:04,100 --> 00:17:04,633
And I just want you
to look at this.

365
00:17:05,500 --> 00:17:07,667
I'm going to lift out
a big ladleful.

366
00:17:08,500 --> 00:17:10,667
Look at how hearty
and chunky it is.

367
00:17:11,567 --> 00:17:13,433
There is so much going on
in this soup.

368
00:17:14,433 --> 00:17:17,633
And to me, that makes
for a really tasty soup.

369
00:17:18,200 --> 00:17:19,667
So I'm gonna serve it.

370
00:17:20,700 --> 00:17:23,433
It's pretty rich and filling,
so you don't have

371
00:17:24,100 --> 00:17:27,367
to fill a bowl to the brim.

372
00:17:27,934 --> 00:17:28,667
Oh, wow, look at that.

373
00:17:29,700 --> 00:17:31,734
I'm gonna grab a little extra
andouille sausage,

374
00:17:33,033 --> 00:17:35,967
and honestly it really needs
nothing more than just

375
00:17:36,667 --> 00:17:39,000
a sprinkle of the green onion.

376
00:17:39,967 --> 00:17:42,133
The soup is so good,
it really stands alone.

377
00:17:43,166 --> 00:17:45,166
Alright, next time
you wanna impress your friends

378
00:17:46,100 --> 00:17:49,100
and family with a super
incredible chowder,

379
00:17:49,734 --> 00:17:51,100
you have got to make this.

380
00:17:52,000 --> 00:17:56,066
It is...you ready for this?
Super-duper.

381
00:17:56,367 --> 00:17:57,166
Sorry.

382
00:18:00,367 --> 00:18:01,567
[upbeat music playing]

383
00:18:02,834 --> 00:18:04,867
I am on my way home
to the ranch,

384
00:18:06,000 --> 00:18:07,367
and I have a couple of friends
heading out for dinner,

385
00:18:08,367 --> 00:18:10,567
but I am totally chill,
because I am gonna make

386
00:18:11,367 --> 00:18:14,166
chicken cutlets
with vermouth cream.

387
00:18:15,233 --> 00:18:18,667
It is a delicious recipe
that never fails to impress.

388
00:18:19,533 --> 00:18:20,967
Let me walk you through
how to make it.

389
00:18:21,834 --> 00:18:23,667
So first you get to work
on the chicken.

390
00:18:24,600 --> 00:18:26,333
It's just four cutlets,
and you season them

391
00:18:27,100 --> 00:18:28,867
with kosher salt
and black pepper.

392
00:18:29,767 --> 00:18:31,000
Flip them over
and season the other side

393
00:18:31,433 --> 00:18:32,433
just the same.

394
00:18:33,233 --> 00:18:34,667
Next, dredge them
in a third a cup

395
00:18:35,700 --> 00:18:38,166
of all-purpose flour
and put them on a sheet pan.

396
00:18:39,033 --> 00:18:40,867
Then do the same
with the second, third,

397
00:18:41,367 --> 00:18:42,367
and fourth cutlet.

398
00:18:43,367 --> 00:18:44,867
Then, when they're all done,
put them in a pan

399
00:18:45,800 --> 00:18:47,567
containing two tablespoons
of salted butter

400
00:18:48,367 --> 00:18:50,266
and two tablespoons
of olive oil.

401
00:18:50,900 --> 00:18:52,433
They are so quick to cook.

402
00:18:53,300 --> 00:18:53,934
They'll just take
about three minutes

403
00:18:54,433 --> 00:18:55,266
on the first side,

404
00:18:56,300 --> 00:18:57,967
then turn 'em and give 'em
another three minutes

405
00:18:59,133 --> 00:19:02,667
on the second side before
taking them out onto a plate.

406
00:19:03,467 --> 00:19:05,734
So far, so good,
and talk about fast.

407
00:19:06,533 --> 00:19:07,767
OK, now with the chicken
all cooked,

408
00:19:08,433 --> 00:19:09,533
it's time for the next step.

409
00:19:10,600 --> 00:19:12,567
This is making the sauce,
and all you do is throw

410
00:19:13,400 --> 00:19:15,367
a medium minced shallot
into the pan,

411
00:19:16,266 --> 00:19:18,133
along with four cloves
of minced garlic,

412
00:19:19,000 --> 00:19:21,567
two teaspoons
of chopped fresh thyme,

413
00:19:22,633 --> 00:19:25,433
a pinch of kosher salt,
and a pinch of black pepper.

414
00:19:26,333 --> 00:19:27,734
You stir them
and let everything soften

415
00:19:28,300 --> 00:19:29,567
for about 60 seconds,

416
00:19:30,433 --> 00:19:32,333
then pour in four ounces
of dry vermouth,

417
00:19:32,867 --> 00:19:34,133
to deglaze the pan,

418
00:19:35,033 --> 00:19:36,867
scraping the bottom
to release any bits.

419
00:19:37,900 --> 00:19:39,467
The vermouth really adds
a little something special

420
00:19:39,900 --> 00:19:40,734
to the sauce.

421
00:19:41,900 --> 00:19:44,867
Then, for even more decadence,
add a cup of heavy cream,

422
00:19:45,567 --> 00:19:47,233
a tablespoon of chopped chives,

423
00:19:48,333 --> 00:19:51,333
stir everything together,
and the sauce is all done.

424
00:19:52,033 --> 00:19:53,633
So now add the chicken back in.

425
00:19:54,333 --> 00:19:56,934
One, two, three, four pieces.

426
00:19:57,934 --> 00:19:59,934
Bring everything to a simmer
and cook the sauce

427
00:20:01,033 --> 00:20:03,433
for a couple of minutes
until it's thickened slightly.

428
00:20:04,567 --> 00:20:06,767
Now you could serve this
with sides like mashed potatoes,

429
00:20:07,467 --> 00:20:09,266
green beans, a beautiful salad.

430
00:20:10,400 --> 00:20:13,066
But I think my favorite way
to serve it is with pasta.

431
00:20:13,934 --> 00:20:15,266
It's just so good
with all that sauce.

432
00:20:16,200 --> 00:20:18,667
And let's face it,
who doesn't love pasta?

433
00:20:19,166 --> 00:20:20,000
So to serve it up,

434
00:20:20,800 --> 00:20:22,567
just drain 12 ounces
of pappardelle

435
00:20:23,266 --> 00:20:24,734
cooked in boiled salted water,

436
00:20:25,667 --> 00:20:27,767
tip the tangle of noodles
onto a platter,

437
00:20:28,400 --> 00:20:29,567
pile the chicken on top...

438
00:20:30,266 --> 00:20:31,633
Oh, man, this is looking good.

439
00:20:32,633 --> 00:20:35,066
Then pour over that fantastic
vermouth sauce,

440
00:20:35,967 --> 00:20:38,433
and sprinkle over a tablespoon
of chives.

441
00:20:39,367 --> 00:20:40,934
I have made this dish
several times before

442
00:20:41,934 --> 00:20:44,266
and I have to tell you,
people go crazy for it,

443
00:20:44,900 --> 00:20:47,100
me included.
It's so easy

444
00:20:48,266 --> 00:20:50,667
and no one would ever know
it just takes minutes to make.

445
00:20:51,166 --> 00:20:51,867
Don't tell anyone.

446
00:20:52,633 --> 00:20:54,066
I know my secret's
safe with you.

447
00:20:54,800 --> 00:20:55,867
Alright,
I've got dinner to make.

448
00:20:56,300 --> 00:20:57,233
Bye, friends!