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Maybe you work a 9 to 5. Maybe you're a

busy college student. Maybe you just

struggle to find the motivation to cook

for yourself. That's okay. These are

three easy, quick, and delicious meals

that anyone can make, including you.

Starting off with shrimp tacos. You're

going to need shrimp as advertised. Now,

for shrimp tacos, you're going to want

your shrimp peeled and devained. You can

buy them that way. I did not. Not

because I particularly wanted to peel

and deain them myself today. I just

wasn't paying attention, and that's

okay. To peel and de vain, start by just

twisting off the tail. Then using a nice

pair of kitchen shears, go ahead and

just cut the back open. Now that I say

that out loud, sounds pretty vulgar, but

that's okay. It's just a shrimp. Then

you're just going to strip it down. And

now that the back is cut open, make sure

you get rid of that really nasty poop

shoot because nobody wants to eat a poop

shoot. That's probably a lie. There's

probably someone out there who wants to

eat a poop shoot. It's not me, but if

it's you, that's okay. That's fine. I'm

not going to judge you out loud. And now

that our shrimp are fully peeled and

devained, roughly one serving, like nine

shrimp, three per taco, three tacos for

a serving, give or take. I mean, I could

eat a lot of tacos, but three tacos, I

feel like, is a solid staple. Give about

a tablespoon of olive oil, two sweet

spoons of teaspoons of garlic powder,

teaspoon of onion powder, a teaspoon of

paprika, a teaspoon of chili powder, a

teaspoon of cumin, and then we're just

going to salt and pepper it to taste.

And you might be thinking what to taste

means. It literally just means that,

like to your taste. If you like things

extra salty, then add extra salt. If you

like things with less salt, add less

salt. If you like things with a lot of

pepper or less pepper, same applies. But

the important thing is you add a little

then you add more because you can always

add more, but you can't take it away.

And now once these are nice and coated,

we'll go ahead and set them to the side.

Now for our sllo, we need about a cup of

shredded red cabbage. You can cut it by

hand,

but I generally prefer using a mandolin

because it's a little bit quicker and I

like to live life on the edge.

And pro tip, if you were using red

cabbage, you should use gloves or you

should definitely not use anything white

nearby cuz it just stains everything.

Now, we're going to shred some carrots,

which you can also do with a knife. But

like, this is wonderful and saves you so

much time. And if we're talking about

efficiency and convenience, there's

nothing more efficient than this right

here. This is just efficiency at its

finest. But then sometimes you're left

with this weird like carrot nubbing

thing and it's a little uncomfortable to

look at. Then we're going to take a few

green onion stocks. Cut those into about

3 in sections. Line those up nice and

pretty. Just like that. And then we're

just going to cut them down the line.

And it's a sllo so it doesn't have to be

perfect. You just don't want giant

chunks of red onions. Or maybe you do.

In which case like skip this step

entirely. Don't be like ah I can't do

this cuz it's not going to look very

pretty. This is very not pretty, but

it's going to taste exactly the same as

if it was pretty. Then you're just going

to add the zest in of one lime. And as

you're zesting, don't just like gnaw at

it, you know? Take your time. Go around

the entirety of lime so you don't get

any of that. I think it's called the

pith, the nasty pith. You don't want

that pith until you're left with a

mostly evenish. Okay, it's not that

even, but it's it's relatively even

lime. Then we're just going to cut that

in half and juice it right in there.

And we're just going to add in some

mayo. You can also do Greek yogurt, but

mayo tastes better than Greek yogurt, so

you should use mayo.

Then once that's all nice and mixed,

just like everything else, we're going

to salt it to taste. Now, to cook our

shrimp, stainless steel skillet, get it

up to a medium high heat, and then

drizzle in a generous amount of olive

oil. Make sure that's spread around

evenly. And then just carefully lay in

your shrimp.

And now shrimp cooks really fast and

then it overcooks really fast and then

you get something that's like gummy and

rubbery and not what you want. So stay

close, watch it. You only want a couple

minutes on one side and then you flip to

the other side and then like maybe a

minute and a half, not too much. And if

you preheated your stainless steel

properly, then you'll have no issue with

movement. It'll all be nice and loose.

Also, don't get too close cuz the fumes

fumes will hit your eyes. You don't want

that. All right, once that first side is

done, go ahead and flip them all over

and let them finish cooking. And one way

for you to know when they are finished

cooking is you're going to see that

shrimp curl up. Not all the way. You

don't want it to look like this. This

shrimp has been overcooked. But this one

right here is a nice curvature. It's a

nice sea. They're not touching yet. The

ends aren't making contact. You don't

want that. No contact here. And once

those shrimp have a good curvature

throughout most of them, go ahead and

remove them. And for those of you who

are hesitant on stainless steel because

you're like, "Ah, it's going to be such

a pain to clean." It is not. Look at

that swift wipe.

Come on. Come on. And now, once you've

wiped that out, I'm using corn

tortillas. You don't have to. I just

like corn tortillas more. You're just

going to want to heat them up in your

pan just until they're nice and warm.

You don't want to You don't want to make

them nice and toasty, but you want them

warm and pliable.

Also, if you have a local like Mexican

market close by, go there. I did not go

there this time and I just went to the

grocery store, but you should go to your

local Mexican market. Support your local

family-owned businesses because that's

what good people do. Once those are nice

and warm and hot, go ahead and remove

and just continue with three more

tortillas. And now to assemble it all,

lay down your tortillas. There's a

natural grain with your tortilla. And if

you don't want it to break, it helps if

you go with and fold on the natural

grain. We're going to put down our sllo

first, so that way our shrimp can shine

through. And yeah, I went a little heavy

on my mayo. That's okay. I like mayo.

Then each taco gets three pieces of

shrimp.

Then a few fresh cilantro leaves. Unless

you have that weird cilantro soap thing,

in which case definitely don't add

cilantro cuz then you'd be really

disappointed with all the work that you

put in and the the outcome and tastes

all soapy and you don't want that. Just

don't do it. And then we're just going

to squeeze on a little bit of that lime

juice we have left over from before. And

if you really want to spice up your

life, add a little bit of koti cheese to

the top. I just want you to know that

this is the amount of cheese that you're

going to see on top of these tacos. But

as soon as I'm done taking all this

B-roll, I'm going to douse it with more

cheese. Easy, delicious, and quick

shrimp tacos.

Next up, we have grilled chicken

sandwich, which I believe is

foundational because so many people tell

me that they're scared of cooking raw

chicken, which is fair because I don't

want to get salmonella either. But

there's one easy step to make sure you

never get salmonella.

Don't eat chicken,

but you're going to eat chicken. So,

here's the second easiest way to make

sure you don't get salmonella. Starting

off with bacon. Thick cut bacon.

Take three hardy slabs of bacon. Lay

them onto a sheet tray. Voila. And then

just throw this in your oven. Turn it up

to 400 degrees. As it heats up, it'll

cook and slowly render down all of that

fat, all that juice without burning it.

Next up, we have our chicken. One

singular chicken chesticle, chicken

breast, chicken titty, whatever you want

to call it. Now, the issue with the

chicken breast is that you want to make

sure you cook it all the way through,

but because it's a leaner piece of meat,

often times it means you end up drying

it out, which happens. It happens to me.

There's an easy way that I find works

really well, especially for this

particular application to prevent that

from happening. Start by laying it flat

on your board. And you're just going to

cut it in half right down the center.

That should leave you with two very thin

slices of chicken chest. This way, when

we cook it in the pan, by the time that

first side is finished searing, you flip

it over, sear the second side, it's

cooked through perfectly. You don't have

to worry about drying out the inside,

trying to get it cooked all the way

through, and you don't have to worry

about overcooking your outside, trying

to get your inside cooked through. It's

It's all a mess. This is more or less

foolproof if you do it right sometimes.

Starting off with a little bit of olive

oil. Just rub that in. Make sure our

seasoning sticks nice and tight. And

then I'm going to go on with a couple

tablespoons of garlic powder. Making

sure to get both sides. And you might be

thinking, "This is a lot of garlic

powder." And you're not wrong. I like

garlic, especially on chicken. I think

with chicken, you need a lot more flavor

because chicken in itself, when it's

leaner, doesn't have a ton of flavor.

Then we're going on with a tablespoon of

onion powder, smoked paprika, and

oregano.

Got it? Then just rub all that in. Make

sure everything is nicely coated. You

want to make sure you can't see any

chicken left. If you can see more

chicken, you need to add more spices. If

you feel like you need to add a little

more olive oil just to make sure it all

binds nicely, that's okay. Feel free to

do so. It's cooking, not science, unless

it's baking. If you're baking, then it's

science. Just make sure you pat all of

it in. Make sure it's totally coated.

Make sure you've got every single piece.

And it should look like this.

Beautifully and completely seasoned. In

my rubbing of meat, I completely forgot

that I need to add salt as well because

salt is important. And pepper. See guys,

it's not perfect on the internet.

Sometimes you forget. Sometimes you mess

up. I'm not going to lie to you. I

forgot to add salt, but then I added it

right here. I could have faked it, but I

didn't. Now, we're going to do a little

bit of a salad mix. Stick of Roma. I

don't like the tops, so I'm just going

to get rid of that. Just going to cut it

into nice little shreds.

Move that over to a bowl. Now, you can

use arugula. I sometimes will use

arugula, but I don't want to today

because I want a really hearty and

crunchy lettuce. Arugula is nice, just

not what I'm feeling today. Now, you're

just going to thinly slice up about a

quarter of a red onion. You don't need

much because a little goes a long way.

Ow. Just kidding. I'm sorry that was a

little mean. Now to our lovely salad

mixture, we're going to add in a little

bit of olive oil,

a little bit of red wine vinegar, a

little bit of salt, and black pepper. Go

ahead and toss that salad a little bit.

And there we go. It should be nice,

light, and refreshing. And our bacon is

still cooking. We got a few more minutes

left on that. So, we're just going to

quickly slice up some avocado. Did I

pick a good one? Oh, I did. Give that a

quick peel.

Oo, beautiful. And then carefully slice

through that and push. And for our

tomato, I'll be honest, I I don't really

like tomatoes that much, but my wife

likes tomatoes, so I always get

tomatoes. We should just cut these up

into nice little rings. Going to flip so

we can get even ring sizes here. Going

to move them over to the plate. And then

before I do anything else, I'm going to

salt our tomatoes because if you don't

salt your tomatoes, you're eating

tomatoes wrong. That's coming from a guy

who doesn't eat tomatoes. All right. All

right. Now, after about 15 minutes, 17

minutes, bacon is done. We're just going

to let it cool and cook our chicken.

Again, we want stainless steel because

it's better. Instead of olive oil, we're

just going to take a little bit of that

bacon grease. We're going to drop that

right in there. It's going to smoke up a

little bit. That's okay. Medium high

heat. Okay. Remember, these are cut

really thin, so that way they will cook

really fast. We're just going to lay

them in. We want them to sear on both

sides. And then we're golden.

Look at that movie. Look at that

slippage. That's why you use stainless

steel because you don't need nonstick to

be nonstick. Stainless steel will be

non-stick if you just treat it right. If

you just take care of it. All right,

we're looking pretty good. Almost there.

All right, it's been about 2 minutes.

We're going to go ahead and flip. Oh,

look at that crust.

That's That's nice. I like that. That's

quality. So, after flipping, after

letting it go and flipping it a few

times, letting your chicken cook evenly

throughout, you have access to a kitchen

thermometer, you should definitely use

it cuz that'll tell you exactly what

temperature you're at. 165 is like the

standard for chicken. I like 160. And

then when you take it off, it's going to

continue to rise in temp. It gets you up

there. And don't be afraid. Like this

one, this one's cooked. I'm going to

remove it. But this one not cooked yet.

So, I'm just going to leave it. And

that's okay. All right. Now that this

one is done, I'm going to go ahead and

remove it. Let it rest. I'm just going

to let it rest on top of the bacon

because it's all going to end up on the

same plate. So, I don't see why I should

dirty a secondary dish. All right. Now,

we're just going to slice up our bread.

Preferably sourdough. I think that it's

got the most life to it. Wow, that

crumbmed everywhere. And always always

go for the center.

That's nice. I like that. That's a

quality loaf. Oh, there's chunks of

garlic in this loaf. That's cool. Two

nice sized pieces of bread. Pretty

uniform. You want them pretty uniform

because if they're not uniform, it's

going to be lopsided. No one wants a

lopsided sandwich. All right, I'm going

to put this back in the bag back on top

of the fridge to hide it from my cat so

he doesn't try to eat it again. I've

also decided that while mayo on its own

is fantastic, I would like a spicy mayo.

So, we're just going to go in with a

little bit of mayo, a little bit of hot

sauce.

You can use whatever you want. You don't

have to use hot sauce. You could just

use ketchup, which is hot to some

people, and that's fine. We're not

judging. And now we're going back on the

stove with just a little bit of butter.

So we can toast off our bread slices.

Gently lay them in. Rub them around.

Make sure they get nice and coated in

butter. And just let them sit. Now's a

great time to call someone. Tell them

you love them. Tell them you care about

them.

Hello.

Hey, man. It's me. I just call to say

hello. It's I just call to say that I

love you, man.

Gotcha. Leave a message after the town.

Now, just go ahead and flip your bread.

And then once those are nicely toasted

on both sides, just go ahead and remove

them. All right. We're going to start by

laying our bread down. I would typically

just torch the top of my cheese and melt

it that way. But unfortunately, I'm out

of fruity butane. So, instead, we're

just going to lay it down. And I'm going

to toss this into the broiler. Now, we

got our chicken, bacon, add in some of

that dressed salad, our salted tomatoes,

avocado fan. Don't fall. Don't fall.

Don't fall. Don't fall. Don't fall.

Spread on that spicy mayo and top it. Is

it ridiculous? Sure. Oh, yeah. But is it

going to be delicious? I sure hope so.

grilled chicken sandwich.

And now for my absolute favorite quick,

easy, delicious meal. Like, hands down,

I can make it any day of the week. I can

make it every day of the week. Creamy,

delicious, saucy peanut noodles. Don't

they look nice? Plus, these are arguably

the quickest meal on the list and can

even be quicker if you don't want to

cook a meat with it. It all starts with

a bowl. Go in with a couple tablespoons

of quality peanut butter. That's a

little more than a couple tablespoons.

Let me shave a little bit off there. Uh,

peanut butter, a tablespoon of Chinese

light soy sauce, a splash of dark soy

sauce, half a tablespoon of rice

vinegar, a touch of sesame oil, some

freshly grated garlic, a little bit of

fresh ginger as well, a little bit of

sugar for balance, and just a pinch of

salt or to taste, up to you. Now, take a

whisk and just mix it all together as

best you can. It's not going to

incorporate all the way because it's

just not yet. But don't worry, we have a

solution for that. And now the last bit

of prep you're going to need is just a

Persian cucumber. Cut off the tips and

then go ahead and cut down the center so

that way it lays nice and flat. Then I'm

just going to cut them in half and then

thinly slice them.

Once you've got these nice little flat

pieces, go ahead and flatten them out

again because we want matchixs.

And be careful when you're cutting them

like this because they are a bit

slippery and you don't want to cut off

your fingertip. There you go. And now

for your meat. I'm using ground pork,

about a half pound of it. You can use

ground chicken, you can use ground beef,

you could use ground nothing if you

really want to save time because this is

the most timeconsuming part. We're just

going to season with a little bit of

salt, a little white pepper, and a

little bit of that Chinese light soy

sauce. Go ahead and just give that a

good mix. Make sure it's all nicely

seasoned and incorporated. Make sure

it's all spread. Now, to cook your meat,

stainless steel pan, preheated, medium

high heat, little bit of neutral oil

just to coat the bottom of the pan. Make

sure it's nice and spread. You want even

coverage. And once it's nice and hot, go

ahead and slide in your meat and press

it down, spreading it into a nice thin

layer because you want maximum surface

area to get maximum seage. Get all that

flavor, all that juice in our meat. Once

it's nice and spread, leave it alone.

Let your meat sear, let it develop some

color, let it build up flavor. If you

move it too early, you're not going to

get that crust you want. You're going to

be missing out on so much flavor, and

that's just not You're better than that.

And just like that, we're already

sliding around. We've got some color.

I'm going to go ahead and start breaking

it up. And make sure you scrape the

bottom for all the flavor because you

don't want to leave any of it behind.

And once it's all nice and cooked, go

ahead and remove it. Now fill a pot with

water. Not all the way though cuz you

don't want it to overflow. Now you're

just going to bring this to a boil for

your noodles. Now, as far as what noodle

you want to use, it can be pocket ramen

noodle. It can be nud noodle if you want

something a little thicker. It can be a

ramen noodle, a frozen fresh ramen

noodle, whatever you want it to be. It

really doesn't matter. Just don't use

pasta because it's different. Use an

Asian noodle. Now that our water's

boiling, I'm going to go ahead and chop

in our noodles. These are frozen fresh

noodles, so they're going to cook really

fast. Just cook according to your

package directions and you'll be fine.

Once those are done, I'm going to go

ahead and just remove them real quick.

Then we're just going to take that sauce

you made earlier, ladle in a little bit

of that noodle water just to thin it out

and mix it all together very carefully

because that water is hot and if it

splashes on your finger, it's going to

hurt a lot. Once your sauce is nice and

thin, go ahead and taste it.

Make sure you don't need any more salt.

That's good. Then just add in your

noodles and toss them all together.

Then to assemble, go ahead and pick up

your noodles and let them drape. Then

you're just going to lay them in and

fold them over. Do that until you've got

all of your noodles in the bowl. Then

sprinkle on that ground pork around the

edge.

Drizzle on a little bit of chili oil and

finish with those sliced cucumbers. And

there you go. Creamy peanut noodles with

pork and chili oil.

I'm telling you, this this is the meal.

Oh yeah. There's There's no reason you

could tell me that you can't make this.

You can make this. Thanks so much for

watching.

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