One Pot Dishes

Come on in, get comfortable

because today is all about one-pot wonders. I'm going to be starting off with a perfect combination

It's going to be sauerkraut and ribs. Next, it's going to be a crock-pot twist on shrimp creole

And can't forget my shaggy man split pea soup. And to finish it off, a tart, slow berry cobbler

So give your dishwasher a break today, y'all, because today you're only going to need one pot

You know, there ain't nothing like a one-pot meal. It's so easy on the cook

and usually very, very tasty at the same time. Now, the first dish I'm going to make for y'all

is ribs and kraut. Now, I'm using a cast-iron Dutch oven because it's a nice, thick material

and it's going to cook our ribs and krauts so evenly. Now, the first thing I'm going to do is just put in just a little olive oil

or vegetable oil to season the bottom of our pot. Now, I'm using a nice baby back rib today for my ribs

but you can use a country-style rib, which is a rib that's real, real meaty and real thick

Or you can just use a regular spare rib. Now, all I'm gonna do is season those up

and I'm gonna just use salt and pepper, nothing fancy. I want just the good, raw, natural flavor

that I'm gonna get from the ribs and from the kraut. And I'm gonna sear these off rather quickly

so down in the pot they go like I said we're just going to kind of

quickly brown those off you know and the grand thing about this dish is I can

get our supper going and then join the rest of the family and play and goof off

with them and then before we know it supper's ready so there goes our ribs

and while those are browning off, I'm just going to come over here and I'm just going to petal

an onion, and then I'm going to throw that in there after I brown off my ribs. Now you've got

several options on your kraut. You can make a homemade kraut. You can use a canned sauerkraut

Now, I'm using a bagged kraut that you can find in the produce section at your grocery store

and that's the one I recommend. In fact, I could stand to eat a kraut dog while I'm standing up here cooking these ribs

It's so good. So these don't need much, y'all. Just, like I said, just brown them off a little bit

You know, kind of like if you were cooking a pot roast. You know how your mama would always get in the kitchen and sear off that pot roast

That's basically what we're doing to our ribs. Now I'm just going to drop our onions down in there

Brown them off a little bit. Come on, onion. Work with me

And while those are browning off, I'm just gonna stick some potatoes in with it, because this will make our meal just a little bit heartier

And this will give us two vegetables and our meat. Oh, and those ribs kind of stuck to the bottom of our pot

So I'm going to keep those moving because those little pieces of goodness are going to help season up our sauerkraut, and it's going to be so good

Okay. So I'm going to throw in our potatoes. I'm going to add a little bit more salt

and a little bit more pepper. And then I'm just going to pile our ribs

back onto the vegetables. And now all I have to do is take our sauerkraut

and just pour it over our ribs. Look at that

Look how good that does look Now I gonna put just a little wine and if you don want to use wine you don have to You can substitute that by just pouring

a little water in or a little chicken stock or pork stock. Just that easy. We

got a meal ready, isn't it great? And you know you may say, oh no I don't like kraut

Well let me tell you something. By the time that pork goodness cooks out of

there and gets into that sauerkraut, I promise you will become a kraut fan. And especially

if you use the fresh bagged kraut, makes it even better. Michael. Hey there. How about

doing me a favor? What you need? Stick that in the oven for me. I will. And be careful

when that's hot. Mm-hmm. It's hot and it's heavy. Can you get it

Yep. Now, y'all, I'm gonna cook it for about two and a half to three hours

on about 325 or 350. And when we come back, y'all, I've got some more great one-pot wonders

Coming up, a one-pot wonder of the world crock-pot shrimp creole. and later it's a hearty shaggy man split pea soup for my man

And you're not going to believe this crockpot dessert. It's a slow berry cobbler

So welcome back. Today's menu is all about one pot wonders, y'all

This next dish I'm going to do is a great one pot wonder

It's shrimp creole. Now I'm going to come over here and get my cast iron heated up

I'm going to put a couple of tablespoons of olive oil in the pot

I'm going to get it going here on the stove because I want to kind of brown off my trinity

which is bell pepper, onions, and celery. So while our olive oil is heating, I'm just going to get our vegetables going

and I'm using about a half a cup of each. Okey-doke. And this doesn't have to be diced fine

I like to be able to see my trinity. There we go

And I'm just going to throw it all in at one time. And that almost looks like a half a cup right there

but just to make sure, I don't think you can have too much of your vegetables in there

All right, so let's scoop it all up. We're almost there with this one pot dish

All I have to do, y'all, after this is ready, is just cook a pot of rice

and I've got a wonderful meal thrown together. So now we're just going to add one teaspoon of chili powder

and we're just gonna cook those in that powder until our vegetables are kind of caramelized

See how it's turning our trinity a different color? Looks good. All right

Now, I've got our crock pot set to the high setting. Whoa, y'all, look

You know, when you're... Kitties, when you're cooking with gas, you have to be real careful

Oh, it was almost a tragic end, kitties. All right, so our vegetables in our crock pot

I'm going to add one can, 14-ounce can of tomatoes. one eight-ounce can of tomato sauce

about a tablespoon of hot sauce, and I'm just going to eyeball that

That looks like a tablespoon. That's a Michael Grover tablespoon, y'all. And about a tablespoon of Worcestershire

and about a teaspoon of sugar, I'm gonna just sweeten up the tartness of those tomatoes a little bit

Black pepper and a little salt. All right, and I'm gonna stir this around a little bit

Now all we're gonna do at this point is cover this up

We're gonna let it cook for three hours on high. So come on down here and I'll show you

what this looks like after three hours. Look how those stewed tomatoes have stewed on down even more Now I got about a pound and a half of large shrimp here that I peeled and deveined

We're just going to dump those in, and I'm going to let this cook for about 10 minutes

because you know that shrimp don't take very long. No kind of seafood do you want to overcook

But guess what time it is? It's time to taste our ribs and our kraut

Now, if I can just get Michael to come back in here and help us. Mikey

Hey. Hey. Need some help? Yes, if you would just take that back out of the oven for me

I'll do it. That would be great. Be careful now, because it's hot

I've got our crockpot shrimp creole going. Woo! Just sit it right there, hon

Right there. Yes. Look, I just caught on fire a second ago

Oh, that smells good. Doesn't that smell delicious? Yes. How you coming with the jet skis

Oh, they're about ready. You ready? Good. I am so almost ready

I've got, like, two more dishes I want to cook, and then I'm going to be joining in on the fun or the work

There you go. This looks great. You want a little color? No, I don't eat those

Oh, come on. Have a little color. All right. Tell me what you think

Mm-mm. You like it? Oh, I do. It's delicious. Mm. This is delicious, y'all

You must try it. Easy, easy meal. Up next, y'all, it's a twist on a classic

My shaggy man split pea soup. And later, y'all are not gonna believe this one-pot dessert

It's a slow berry cobbler. So don't go anywhere. Unless your grocery store is two minutes away to pick up some ribs and crab

Hey, y'all, welcome back. For those of y'all that maybe have just flipped the channel and found that I was on today

it's all about One Pot Wonder Meals. Now, the next dish I'm going to make is a shaggy man split pea soup

Now, the reason I call it that is because my shaggy man, Michael, it's like his favorite soup

So, I'm going to start by melting a half a stick of butter in my pot

I've got my pot heating up. I've got a half a pound of thick slab bacon here

and it's going to just start giving it a wonderful smoky flavor

All right, now while our bacon is cooking up, I'm going to come over here and get our vegetables ready

and I'm going to dice my onion. All right. And now I'm just gonna dice up a couple of stalks of celery

And over here, I've got two carrot sticks. The carrots will give it a great flavor, but it'll also add just a nice little bit of color to our soup

And I want to make sure I use all those leaves from the celery because they've got great flavor

they give it texture, and just make our soup just look prettier

So everything goes in the pot. I'm gonna toss in our carrots now

All right, there we go. All right, now, the thing that makes split pea soup so good to me is the flavor of ham or pork in it

So I'm gonna toss in our pork sausage, and I've got a pound of dried split peas that I put on to soak yesterday

And this method really speeds up the cooking of our split pea soup

I just put them in cold water, throw the pot in the sink, and let it sit overnight

And now for our liquid. The recipe, y'all, calls for three quarts of chicken stock

Well, I think I'm just going to put in two quarts to start with

because, you know, I can always add two, but I can't take away

Doesn't that look good? Looks yummy. Now I'm going to add some salt

And you can see the fat from the butter and the sausage and the bacon

and that's going to get in those peas and make them so stinking good, y'all

All right, a little pepper. And then I'm gonna throw in a little house seasoning

It a cup of salt a fourth of a cup of black pepper a fourth of a cup of garlic powder and a of a cup of onion powder I going to just break up that sausage a little bit

And now I'm going to throw in our peas. Look at that

Doesn't that look hearty and delicious? Now I'm just going to put the lid on that

and I'm going to let it cook on a nice, low temperature. I'm going to let it simmer for two hours on top of the stove

But in the meantime, y'all, the shrimp creole is ready. I smell those shrimp

I smell that rice. So let's step down here and give it a little taste

and that'll give our split pea soup time to cook. Look at that

Doesn't that look delicious? So, you know, I just can't personally have shrimp Creole without some good old rice

And look, I've got a pot of sticky rice. I adore sticky rice. It gulps together

And you know, the rice must be buttered. A little butter. Looks delicious, doesn't it

A little green onions for topping. Mmm

This is out of this world, y'all. Hardly any effort. Coming up, you're not going to believe this crockpot dessert

It's a slow berry cobbler. So don't go anywhere. Got a great menu today with One Pot Wonders

Hey, y'all, welcome back. I've got Michael's Shaggy Man split pea soup ready

Why don't you move it up here, Michael? I'll do it. This is my favorite

I can remember when you used to like me, you used to do this

I still like you. No, I love you, Michael Groover. Well, I love you, too

This could be a meal in itself, too. Oh, sure, along with your bread

Oh, it's delicious. I bet you'd ask me to marry you all over again

I would. Will you marry me? Yes, I will, Michael Groover. I love you

Although I am going to put you to work. Okay. Because the last dish I've got going for us today is a dessert

I know how much that means to you. Perfect. And I'm using, take it, bring it on down here, Michael

Sit it right there. And you can eat on it while we're putting our cobbler together

Good, thanks. I'm using frozen fruits today for our cobbler rather than fresh

But you can certainly, if you've got the fresh fruits, use those

But I'm using three bags of mixed berries. I'm using a blueberry, a strawberry, and a raspberry

So, Michael, I'm going to dump these in the bowl, and it's got some biscuit mix

If you would, measure out a half a cup. Yeah, honey, just dump it on in

And some people like their berries really, really tart. What my sweet is and your sweet is can be two different things

So I'm going to double the sugar. I'm going to use two-thirds of a cup of sugar in mine

The reason we're putting the biscuit mix in with our berries is that's going to work as a thickening agent for the juices from our fruit

So you can just go ahead and throw that in the crock pot. Okay

Now, I've made us a topping for our fruit, and I've used two and a fourth cup of biscuit mix

a fourth of a cup of sugar, and a half a stick of melted butter

and a half a cup of milk. So all we're going to do is just take this dough

and we're just gonna break it and cover our fruit with that

And we're gonna cook this on high for about three hours and at the end of three hours

you're gonna take that lid off and you're gonna have your man

jumping in circles. Come on, baby. Show him how you jump in circles

Look-a here, Michael. Oh, my goodness. Look at all that wonderful juice

Oh, my goodness. Now, y'all, when you're making your slow berry cobbler, you can mix it up

You know, if you don't like raspberries, you don't have to use those. Just use whatever berry happens to be your favorite

Oh, that looks great. Mm. Show me that dance one more time

I don't want to spill it. Oh, God, it's got it as well

It is so good. And I'm telling you every time, y'all, the two fat little groovers send you loving best dishes from our one-pot meals to yours