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- Hi, and welcome to Make This Tonight. I'm Jen Phanomrat. Now, sometimes you just got a cravin' for a hearty meal, and you don't need all those sides. Here are a couple of meals where the main thing is all you need. - My friends, today, I am going to share with you some ultimate Irish comfort food, a beautiful dark and delicious Shepherd's Pie with a creamy champ mash. Starts off in a pan with a little bit of oil, we're gonna saute down some onions and some carrots, just until they're nice and tender, and you are looking for a nice sizzle when you go in that pan. I'm also gonna season it up with some salt, and little touch of black pepper. Take your time with this. Let those onions become nice and golden and nice and soft, and at this stage as well, just sprinkle in some thyme leaves. It just starts the flavors coming together, and I'm gonna stick the rest of this in to saute off in a moment. So, stir that through. I have to be honest. When I was growing up, this was a dish that my mom made all the time, and we always complained about getting it, but for me, this is ultimate comfort food. Now, to be a Shepherd's Pie, you have to use ground lamb, but if you wanted to make this with beef or pork mince, it works just as well. It will be a slightly different flavor, but the lamb mince here gives it that wonderful sweet flavor and that classic Shepherd's Pie taste. So in with our ground lamb, and just break this up with the back of a wooden spoon like this, and you're looking for this to fry out and get a nice little bit of color. Take your time breaking this up with the wooden spoon. You want nice little bits of the lamb, and then once you do have those nice little bits, it's time to go in there with some beef stock. Oh yes, this is gonna be good. This is looking great, so it's time to go in there with some beef stock. For a little touch of sort of dark flavor, I'm going in with some Worcestershire sauce, get that straight in there. I still can never say it, but that's okay, and then to give it a rich, sweetness, I'm going in with some tomato paste or tomato puree. So just stir that through, and I also add in the rest of those thyme leaves and you can pluck them out, just at the end of the cooking time. This now needs to simmer away for 45 minutes, just until it's reduced down, it's thickened up, and you've got a lovely meaty sauce. This beautiful lamb sauce has reduced right down, and you can see that it's intensified in flavors. So at this point now, it's time to assemble the Shepherd's Pie, and I'm doing this topping with a little bit of a difference. Normally you have mashed potatoes as your topping, but I'm gonna make a champ mash, which has spring onions, lots of butter, and a little bit of milk as well. So to do that, I have my spring onions here, and you just wanna nice fine slice on your spring onions. Just top and tail them, give them a nice fine slice, and the beautiful thing about adding spring onions or scallions into your mash is that your gonna get this lovely hum of onion, and it's subtle and it's sweet, but it works extremely well, and it just adds another dimension to this Shepherd's Pie. Shepherd's Pie with a difference! This is looking fantastic, got lots and lots of spring onions here, and before I mix them into my mash, I need to get the base of my lovely Shepherd's Pie all set and ready to go. So, transfer this out, I'm gonna pluck out this lovely thyme, it has done its work, and now it's time to transfer this mixture out into our dish. Okay, just spread this out evenly across the base of your dish, and now that I have a nice base to this Shepherd's Pie, it's time to talk about our topping. I have some potatoes that have been cooked off. You need to boil them in some boiling water with some salt and just cook them out for about 10 or 12 minutes, just until they're nice and tender and you can pierce them with a fork. And once you do, it's time to get mashing. Now, into this mixture we need to add a very hefty amount of butter. So that goes straight in. And I'm also gonna add a tiny touch of milk. The trick with the milk is to add a tiny bit at the start, and then just finish it off with some more at the end, so that you end up with creamy delicious mash. Season it up with some salt and a tiny touch of some black pepper. White pepper if you're being a purist, but black pepper will do. And now it is time to get mashing. That is the ultimate smell of my childhood. Hot, creamy mashed potatoes, loads of butter, little bit of salt, this is proper comfort food. Now, I'm gonna finish this off with a little bit more milk. You're looking for a really creamy spreadable consistency on your potatoes. If you don't have that, go on home, you shouldn't even bother. This is where you need to use a bit of elbow grease. You need to make sure that there's absolutely no lumps in your mash. Okay, this is looking pretty good, so tap off any excess, we're gonna go straight in there with all those beautiful green spring onions, get them straight in there, and then just give the whole thing a mix-through with a wooden spoon. I love the fact that you get those little flecks of green running through the mash, and it's fine to do it without the spring onions or the scallions, but it just looks so much more interesting with them in there. It kind of adds the green from the Irish green flag, so you know... Okay, now it is time to spread this across the top of our lovely pie. My top tip here is do loads of dollops over the top, and then join up your dollops. It's lotsa dolloping fun. Now just spread this across the top, and because you have that butter and the milk in there, and those creamy mashed potatoes, when this goes into the oven, they're gonna puff up, and they're gonna get lovely and golden-brown. So, spread this evenly over the top, and this now goes into the oven pre-heated at 350 degrees Fahrenheit, that's 200 degrees Celsius, and it's going to bake off for 25 minutes. Oh, holy Saint Patrick, we are in business. That is a brilliant Shepherd's Pie. It smells incredible, and now I have to dive in and try some of this. It gets a little bit messy at this point, but it's well worth going in. Look at that creamy mash, that beautiful meaty sauce, and now, you've gotta dive in there and try some. I love how creamy the mashed potato is. Mm, that meat is rich, sweet, and delicious, and then you've got that creamy mash with that little bit of scallion and spring onion in the middle. It is so good and well worth trying. - Hi, I'm Megan Mitchell, and today, I'm gonna make a classic American dish with a twist: Chicken Pot, Minus the Pie. I developed this recipe for my mom, who happens to be gluten-free, which is a total bummer because she loves chicken pot pie. I replaced the pastry with creamy mashed potatoes. You will not even miss the crust. This is what you'll need for the recipe. Yellow onion, garlic cloves, rosemary, thyme, white wine, chicken thighs, bay leaves, salt and pepper, chicken stock, carrots, cornstarch and frozen peas. I'm gonna start with my potatoes. I've a pound and a half of Yukon Gold potatoes that I peeled and halved. I'm starting them in cold water. That way they all cook evenly, they cook from the inside out. I'm gonna add a little salt too. Right, while those cook, start on my onion. Just a nice little dice. All right, now that I have done that, gonna bring my Dutch oven up to heat, about medium, little olive oil. Gonna add my onion in. Just wanna saute my onions nice golden brown. While those cook, I'm gonna mince my garlic. I'll show you my little trick for mincing garlic. I use a superfine grater. Over the pot, and then you take the little nubbin, where the root is, and you hold onto that, just grate it in. Less mess, breaks it down a little more. Just that alone smells insanely good. To the pot, I'm gonna add two bay leaves, and some rosemary and thyme. I'm gonna just mince it up a little bit. Give it a little stir... Seriously smells so insane. The onions have caramelized a little bit, so I'm gonna add some white wine to deglaze the pan. Half a cup. Adds a great flavor, also helps me get all of those delicious brown bits off the pan. Then I can drink some later, while I'm making this. I have six boneless, skinless chicken thighs. I'm gonna cook this for about an hour and a half. If I use chicken breast, those babies would be super-dry by the time this is finished. These stay really tender, little more fat on them, little more flavor. Some salt, it looks like a lot, but this is flavoring the entire dish. A little pepper... And after this cooks for a while, I'm gonna go back and I'm gonna taste it, see if it needs a little more. And a cup and a half of low-sodium chicken stock. I'm using low-sodium so I can control the salt. Stir this baby up! You want enough stock to barely cover the chicken. So reduce this to a simmer, keep an eye on it, check on it every couple, 20 minutes or so. While this cooks, I'm gonna prep my carrots, which I've already peeled. I'm adding the carrots after it cooks. If I added them now, by the time this is done cooking, they'd be complete mush. Just a nice dice. My carrots are prepped and I've fresh peas which will be added at the end as well, but I think my potatoes are ready. I'm gonna drain them and start mashing. I'm going to add a cup of whole milk. I'll add about a half a cup and see if it needs more. Some room temperature unsalted butter. A little salt. A smidge bit of pepper. I'm gonna start by hand-mashing it, just to break everything up. Then I'll go in with my handmixer to make it nice and smooth. All right, this is done. I'm gonna set it aside. And add my carrots to my chicken, which is literally falling apart because it's been cooking so long. Take out the bay leaves, they've done their job. Lovely! Add my carrots, just until they're cooked through, 10, 15 minutes. I don't want mooshy carrots in my pot pie. Just keep it at a simmer, and let it cook. While my carrots cook, I'm gonna make my slurry. So instead of using flour, I'm using cornstarch. Cold water... Just whisk it together. My carrots look great. I'm gonna add in my slurry. With cornstarch, you need it to come to a boil to fully thicken and activate. Gonna add in my fresh peas. You can use frozen, I just happened to find fresh peas. Got super-excited. Bright green of the peas, the orange of the carrot, just brightens up this dish. All right, I think it's ready! I think it's time to plate! I'm gonna do this family style, 'cause this is a family meal. Gather around, everyone. Scoop up these whipped potatoes. Put them on a plate, half the amount. Gonna make a little well for my pot pie to go in, my chicken. Oh, these are just so gorgeous! Spoon the filling out. The carrots are cooked, the peas have cooked, chicken is nice and shreddy. Is that a word, shreddy? The sauce has thickened up. Ach, this smells so good! Here we go, Chicken Pot Minus the Pie. This looks so good, I'm just gonna get right in there. That is really, really good! It's creamy, the peas and the carrot are not overcooked, this is good-for-you comfort food. You don't have to feel bad when you eat this. I mean, there's a little butter in the mashed potatoes, but it's not that flaky pastry, even though that's delicious. This is my take on a healthier version of Chicken Pot Pie. - Let's be real here. There's nothing like some down-home cooking especially when it's comfort food, so let's put on some stretchy pants and let's dive in for some yummy-yummies. Let's say you've had a long week, and on the weekend you want something to comfort you from the inside out, like a roasted chicken, but you don't wanna go through the whole process of dealing with the whole bird. This is the answer to your problems. Some pan-roasted chicken thighs, and like any good time, it starts with herbs. I've got beautiful rosemary and thyme, just gonna remove all the leaves. Just run your knife through and give it a good mince. If you don't have rosemary and thyme, you can use marjoram, tarragon, oregano, whatever you like. Just add this to some softened butter. Some citrus is lovely in this. I've got some orange, gotta use the zest. If you've had a hard week, this is exactly the pick-me-up you need. I got some lemon as well. So you've got the herbs for a little earthiness, the citrus for brightness. It is a happy, happy day. Just a little salt and give this all a good mash. This recipe is already simple, but if you wanna make life easier on yourself, you can make this butter ahead of time, and just pop it out when you need it. Don't forget to use the rest of the citrus, so just cut 'em up into nice slices. And just put the slices aside while we work on the chicken. Chicken thighs with the skin and bone in is like the perfect cut of chicken you can ever get. It's flavorful and easy to cook but to make sure that you get extra crispy skin, dry it up real well with a paper towel. I've got a cast-iron heating up ready to go. Take that delicious herbed butter just lift up the skins a little bit, create a pocket, and then slide it in. Then use your fingers to spread out the butter. I use this citrus herb butter on every roasted chicken I've ever done, on turkey, it's great for Thanksgiving. Such a crowd pleaser, it never fails. Some salt and pepper on the skin. This goes straight into the pan, skin-side-down. Now that the back side is exposed, season that side as well. Putting the skin side first, really helps it crispen up. Once they're browned, flip them over. Turn down the heat, now it's time for the citrus. Just place them throughout the pan, give a little squeeze to some, yeah! Get that lemon in there, and that orange. I think a few sprigs of thyme would look gorgeous! Now just finish it up in the oven at 375 for about 20 to 25 minutes. And there you have it, Pan-Roasted Chicken Thighs. Get some of that chicken, little bit of the orange. The chicken is moist and a little crispy, the citrus has absorbed all those beautiful pan juices. You know I gotta take a bite. Mm-hmm-hmm! Mm, these thighs are mighty fine. I hope you give this a try. I'll see you next time. Remember to just eat life. Today, I'm gonna show you how to make a cheesy Sausage Gratin with some kale, because I be killin' it! In the casserole game. Let's get started with the sausage. So I've got a cast-iron skillet here, just letting that heat up a bit, and I'm gonna brown the sausage. Just some regular old Italian sausage, removed from the casing. Just break it apart, make it nice and brown. Meanwhile, gonna work on my herbs. I got some rosemary, thyme, and sage. Ha, so good! So you just need a little bit of each. Roughly chop them up, a little thyme. Always got time for thyme. How many puns can Jen destroy today? There are already a ton of flavorful aromatics in the sausage, but I just like that touch of fresh herbs. And a little bit of sage. Bundle this all together, give it a rough chop. How you doin', sausage? You talking to me? I hear you. You ain't there yet though. While I'm waiting for the sausage to brown, let's talk about gratin. So, all gratin means, "with cheese", something that's baked with cheese, could be potatoes, sausage, whatever, I just like to call them casseroles because it's awesome. Don't be afraid to call things casseroles. You won't sound so basic. They're a magical thing to just pop in your oven, and like, "Voila, I made ze casserole for you!" Right the sausage looks good, I'm gonna add some shallots here. And those herbs, sprinkle sprinkle! Oh yeah, that smells good! Give that a good mix. Just cook it until the shallots get a little translucent. And then, you can add the kale. That looks and smells good to me. In goes the kale. Now this looks like a lot, but this really cooks down. Just move it all around in the pan to help it wilt down, suck up all that flavor, and that looks good to me. Just gonna set this aside and we can work on the sauce. Now it's time to make a roux. I got equal parts butter and flour. Now this doesn't need to develop any color, so it doesn't have to be like a rouge roux, you just want that raw flour to cook out. I'm gonna switch over to a whisk, 'cause that's what you're supposed to do. That looks good! So once it starts looking like wet sand, you can add cold milk. Just a little bit at a time, while whisking. That way you can get rid of all the little lumps. A little lump's okay though. Okay, how the rest goes in. Turn up the heat a little bit. And allow this to thicken up. Get all around the sides. Don't miss an inch! Okay, that's thickened up, gonna lower the heat a bit. Look at that texture. All right, to this, I'm gonna add a little bit of salt, some pepper, and just a little, little sneaky-poo of nutmeg. That's the consistency you're looking for. In goes some shredded Parmesan, and a little bit of shredded Jarlsberg. Right, that looks good! Just gonna turn off the heat, and the sausage and kale mixture is gonna go right in. That strength, all for the cheese! Stir around... So this is ready to go back into this cast-iron. Wah! Just do that, let it rest in the skillet, while all the contents pour out, perfect. Smooth that out. Now we're not done here, folks. We're gonna add some more cheese, right on top. Little bit of Panko breadcrumbs. A little bit of cheese, more of that Jarlsberg. Parmesan... All right, that looks amazing, you could just eat it right there, but no-no, we're gonna bake it. You can even make this ahead of time, freeze it, people come over, pop it in the oven. This goes in at 375 until the top is nice and crusty and bubbly. Ooh yeah! That smells so killer! You can share this with everyone, but being the fat that I am, I'm just gonna eat this by myself. No, I'm just kidding. Serve myself a good, oh-ho-ho, look at that creaminess! Mm! And there you have it. Cheesy Sausage and Kale Bake, I hope you guys give this a try. I'll see you next time, remember to just eat life, in all its cheesiness. Oh I'm not gonna forget you, sausage. Mm! Home cookin', recipes passed down by generations, we're about to get gluttonous and glutinous with some pasta. - Traditional lasagna takes more than five hours to make. My hack takes five minutes, let's do it. Lasagne refers to the big pasta sheets, but it's just pasta, ragu sauce and cheese, baked, that's what it is. So is there an easier way to make it happen? What if we start with just some tomato puree in the bottom of a casserole, and then we take meat-filled ravioli. Traditional lasagna has a ragu meat sauce. We just have tomato sauce, but there's meat in the pasta, so all the elements are there. So this is like, it's a lasagna hack. So now we take some ricotta cheese. Some Italians put the ricotta cheese, some do not. I like it, it makes it really nice and creamy. Okay, so there's a layer of ricotta cheese. Now, spinach. Spinach goes, why? Because the traditional Lasagna al Forno is made with spinach lasagna sheets. Lasagna sheets are the pasta. So you've got to put that in there. It shows that you know the history of the dish, and then you'll get in less trouble for breaking the rules. 'Cause a lot of people get in trouble for breaking the Italian food rules. Sauce... Do you notice how there are so many Italian dishes that match the colors of the Italian flag? It's totally on purpose. Some Parmigiano Reggiano. This melts in a more firm way than the ricotta does. It's one of my favorite cheeses in the world. Now we'll come in with another layer of our meat-filled ravioli. Another layer of ricotta cheese. The beautiful thing about these pastas is that they're fresh, so you don't have to boil them. They're gonna bake in the pan when we bake this whole thing. They're gonna absorb a lot of the water from the cheese, which is why it's so important that we make sure that we have a good amount of ricotta cheese and a good amount of sauce, 'cause that's what's gonna fill up the pasta. Cool. Sugo! Mozzarella cheese, why? Because everybody loves it. One, two, three, one two three. I say we hit it with a little Parm on top. Now, a 400 degree oven for half an hour. Phew! All right! There it is. There she is. All the elements of a traditional Lasagna al Forno, which of course means lasagna from the oven. But with none of the prep work, really? The first piece is always the hardest one to get. But everybody loves the end of the lasagna. Oh, oh the layers! So, can you have lasagna if you don't have time to make it? And I think the answer's yes. There's nothing wrong with this. It's delicious. Today we're going to make gnocchi with a quick Marinara sauce. If you understand the root of the word Marinara, of the mariner, then you realize all Marinaras are quick. The wives of the people on the ship, they'd go up to the top of their houses, they'd see their husbands coming into port and they'd say, "I'm going to make a quick sauce." But the problem is, here's the problem. If the Marinara is quick to make, how do we make the gnocchi quick to make? And the answer is, with flour, one egg, and ricotta cheese. Just break up that egg. I sort of made a well in the middle here. So I like to start in the bowl, I just think it's easier, and then bring it together. The amounts that I've given in the recipe are pretty close, but it's always gonna be a plus or minus 5% situation. I don't want to overwork it either, 'cause that makes them a little bit too dense. Just cover it so it doesn't dry out, and now, we make the Marinara. Now, this is where people either love or hate this sauce, and it's all about how you cook the garlic. I've been leaving the cloves whole because it gives you a much larger margin of error, right? If the outside burns then the inside is still perfect. One of the very first things I learned from an Italian friend, and I thought he was kidding at the time, was to take the garlic and just score it, and that enables oil to penetrate into the inside, but it also enables people who don't like garlic to pull it out. Wonderful, and now we'll cut up some tomatoes, so just cut them in half. This way they'll bleed their juices into the pan really, really quickly. Oil, into a hot pan. Really like a good amount. And now, take that garlic, submerge it. This is a really great opportunity to season and a little bit of heat in the oil is going to be different to hot pepper at the end, because this infuses the oil. This is the most important step here. Pay attention, give like 40 to 45 seconds to 65 seconds of undivided attention. See what's happening here? See how we're getting nice color on the edges? Right when that happens, you come in with your tomatoes. Not bad! Ooh... So come in with the salt, lower that to low, and cover it! This is going to steam the tomatoes and let them really decompose into a sauce that we created from cherry tomatoes rather than having pieces of tomatoes. This is very important, the top is important. Now, what do we do? We make the gnocchi. I really think the move is to just flatten it. Come in with the knife, skinny pieces... Have a little extra flour, come from up above, make it snow, and get all these guys straggly and different from each other. So just give it some love, go skinnier than you think, because they really absorb a lot of water. And when they absorb water, they swell. So think, think small. You can come in with a gnocchi board and you sort of just go, bloop, like that, and you get ridges and you get this little uh, thing on the back, which in theory holds more sauce. Now, I know what you're thinking. "Frank, I do not have a gnocchi board." Well look, they're perfectly fine just like this, but you could also use a fork. It's no problem. Just come in and just do this. It kinda works. Make that water taste like the ocean, or close to it. And now come in with your gnocchi. If you really wanna be cool, give the water a spin first, and then as you drop them in, they'll naturally separate from themselves. We're waiting for them to float to the top, that's how we know they're done. So now we kill the heat here, bring the gnocchi to the sauce, it's really important to mix it as soon as possible while these gnocchi are still receptive to absorbing more flavors. You wanna come in with a little bit of cheese. I want it to be ooey-gooey with a gorgeous sheen, enough so that it spreads out flat, and that means that you have to pay attention to the water content. Can come in with some water here. Gnocchi alla Marinara, look at that cheese. Look at those pieces. Oh boy, we got problems here. It's just so good that I can't even plate it. How do we know if we did a good job with the water content? Here's the answer right here. And you see how it starts to go flat? If it were dry, and you didn't observe it for like three minutes, to see how much water it absorbs, it would stay as a mound. Ooh, fresh oregano. This can be basil, this can be parsley, that's it guys. So here we have a sauce that cooks really, really quickly. We fry garlic, we put in cherry tomatoes, and then we steam the whole thing. These gnocchi take two minutes to boil, and only like eight minutes to actually physically make. This is wonderful. - Potatoes can be served up so many different ways, and it's hard to choose a favorite, so I won't make you do it. You can have all of them up next. - Today, I'm gonna show you how to make an orange and thyme-scented sweet potato mash. You're gonna love it. The way I like making mashed potatoes using sweet potatoes is also always making sure that we're still using some regular potatoes, just because it gives us that consistency that you usually look for in a mashed potato, something nice and smooth and airy and something really delicious. So I'm gonna take couple cubes of butter, right here, throw that into a small pan. To that, I'm gonna add the zest of some oranges right here, and the smell of that butter, caramelizing with the orange zest is absolutely amazing. We're gonna reduce that a little. We don't want it to brown too much. And then we're gonna add in a little bit of our chickens stock, continuously stirring that together. A little bit of whole, full-cream milk, some nice cream, and we're doing this all on a low fire, so that it just really melts slowly. I'm gonna grab my thyme and just put couple sprigs, and we're gonna let that go for about five minutes, so all those flavors just get really nice. Now, what we wanna do is grab our food-processor, couple of sweet potatoes, about half the amount of regular potatoes, put in half my sauce to start with, and then just blend that all together. Now what we're gonna do is just keep adding sauce until it gets nice and soft. Take that all out and add it back to my pan here. So again, we're doing this at a very low heat. We're always gonna add in a tiny bit more butter right at the end, just to really bring out all that beautiful flavor. And just pour that all out into my bowl here. Tad bit of salt, and then I always like putting little bit of extra virgin olive oil right on top. And that's how I make a really just fun, gorgeous, flavorful sweet potato mash. - Today, I'm breaking tradition. Instead of marshmallows on top of my sweet potato casserole, I'm putting ginger snap streusel. So much flavor, so much crunch, you're gonna love it. Let's make it. Okay, so I roasted some of my sweet potatoes in the oven for about an hour. So I'm just peeling the skin off of them. This is pretty easy because they're so soft. And once all the skin is off, I'm just gonna put it into a bowl and mash it. Just gonna press down on these babies, get 'em really nice and combined. Right, that's beautiful, and this color is so pretty. So I have a food processor, and to my food processor, I'm gonna add in some pitted dates that I soaked overnight. Just gonna go right in. Kinda like leave the water that it soaked in in the bowl, you don't need that. Because I'm gonna add some flax milk. You can add almond milk, or whatever kind of milk you prefer. And that's just gonna help loosen it up, and then I have brown sugar. That goes right in, and I just break it up. Then I put the lid on top. Turn it on! All right, so it's beautiful, it's all combined, and this is going right into my mashed sweet potato. And what those dates are gonna do is it's gonna help it kind of bind all of that potato together. I'm gonna grab a spatula, so that I can combine this more. And it smells really good. That's the other reason why I love cooking with dates is because it gives it like this caramelly flavor. And sweetness. And the molasses in that brown sugar really just makes this deep sweet flavor that goes really well with the sweet potato. Okay, that's perfect. I'm gonna grab a casserole dish, and just drop this in there. This is the first layer of my sweet potato casserole. So I just spread it out evenly. Okay, here is my ginger snap streusel recipe. In my bowl I have my flour. Into my flour I'm gonna add brown sugar. Just a little bit of that, give it some nice sweetness. Some cinnamon, of course. Ginger, you can't have ginger snaps without ginger, a lot of ginger! And then cardamom, this is ground, and you just need a little bit and it's gonna really make that ginger pop. Salt... Kinda mix this together first, before I start adding my wet ingredients. So, that's combined, and then in here I'm gonna add in my molasses. This is gonna give it a stickiness, it's really what's gonna make that streusel harden on top, so that goes in and a little bit of coconut oil. I have a bout a quarter of a cup. So I'm gonna keep stirring as I'm pouring, and you're looking for a crumbly texture, that's a little bit wet, but not completely. Great, so, you can start using your hands at this point, just kinda crumble it along, just like that. And then in goes my pecans. These are chopped. It's gonna add a really nice crunch to the top, and that is perfect. So this is going on top of my layer of mashed sweet potato. And you're just crumbling this on top. This is basically cookies on top of a side dish. All right, this is gonna go in the oven to cook. The top is gonna get crusty and crunchy like a ginger snap cookie, and the sweet potato center is gonna get really, really gooey and yummy, and we're gonna be ready to eat it. So, my sweet potato casserole is out of the oven. I gave it a little bit of a chance to cool, so that that top got hardened, because that molasses sugar stopped cooking. And I'm gonna go ahead and take a bite. I love this dish because there are so many different textures. You've got the crunchiness from the streusel, the creaminess from the sweet potato. This is an amazing recipe, and it's a perfect excuse to eat cookies. You have to try this. - I don't know about you, but I definitely gotta take a nap after that one, but I still might have room for one more bite. Have another roll on us, and I'll see you next time on Make This Tonight. - So I've been following Chrissy Teigen for quite some time now, and she don't know this, but we be besties on the down-low. So that's why I'm so excited to try out her new cookbook, Cravings. Today I'm gonna be trying her biscuits. Yo, Chrissy, I'ma butter-your-biscuit, girl. I'm gonna put the cookbook right here, and follow it step-by-step, so I can have Chrissy as my spirit animal guide me to ultimate fat-ass glory, in three parts. First part is to make the maple cream, then the sausage gravy, and then some biscuits. Let's get creamy. Super simple, just cream, maple syrup and salt. Why I've never done this before, I don't know. Thanks, Chrissy. All right, give that a taste. Was that too much of a taste? I don't care what you think. That was delicious. Sausage party, in goes some quirk breakfast sausage. Pound your meat, break it up, so that it won't know what's up. The sausage is browned just how I like my meat. Now the rest is all gravy, baby! In order to thicken up nicely, this has to be stirred for about 10 minutes, so Chrissy recommends that you use this time as meditation. If the oceans were made out of gravy, then boats would be gravy boats, and we would all be happy. This looks hot as hell, but I gotta give it a taste. Ooh! Ooh! Something just happened down there. I'm gonna set this aside, and do my best not to eat spoonfuls of this while I make the biscuit dough. I'm using triple-bowl adding here, one hand, oh yeah! You gotta find ways to impress yourself, you know? Life's too short! But most importantly, Chrissy, did that impress you? If it didn't, invite me over, I could do this live, in front of you. No? All right. I've gotta pat this down into an eight-inch by one-inch square. I'm gonna tell you right now, I'm not really good at estimating inches, although any inch is good with me. Remember that maple cream? Gets slathered all over the top, and this goes into the oven for 20 minutes. I'll see you later, boo-boos! And there you have it. Chrissy Teigen's Buttermilk Biscuits with Sausage Gravy and Maple Cream. I love. And now in honor of this incredible woman, a tribute for from my ass to hers. No, no, you gotta risk it for the biscuit! I hope you guys give this a try, along with her other amazing recipes in Cravings. The next time you're havin' a craving, remember to just eat life. Mm!

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