Quick Fix

Y'all, lots of days it's just go, go, go

And for those days, we need quick, quick, quick meals. I'm going to do a hurry-up chicken pot pie that'll knock your socks off

I'm going to be doing a steak die-in that we can do in about five minutes

I'm going to be making some wonderful creamy blueberry tarts that take no time

And then I'm going to prepare some snow peas with orange liqueur

So I'm going to unload these groceries, catch my breath, and I'll meet y'all back here at the stow

We're going to do some quick, quick, quick good meals. Hey, y'all, come on in

I'm just getting ready to make our first recipe. I have been busy as a cat covering it up today, y'all

You know, it's just one of those days. A perfect world would be if I had like two or three hours

to get in the kitchen and prepare my meal. But, you know, we don't live in a perfect world, do we

So, I've got Anthony coming in off the boat, I've got Michael coming in off the boat

and they're gonna be starving. So I'm doing a quick but delicious hurry-up chicken pot pie

Now, I've got two boneless, skinless chicken breasts that I roasted off in the oven

and I'm gonna put them in a greased casserole dish. I've cut them up into bite-sized pieces

and they look good. They're not overcooked. They're just perfect. Now, I've boiled two eggs

and I'm just gonna slice these. Whoa! I about did it. Out did it, y'all

I trimmed my fingernails while I was cutting my eggs. All right, so I'm just going to slice the boiled eggs

put them down into my dish. And over here on the stove

I'm sauteing off some fresh carrots. Now, if you're in a real, real big hurry

you can always use a canned carrot. Because those are really nice and quick

all you have to do is open the can. but these are not gonna take long

You can see they're coming along nicely. All right. I'm gonna give a little salt

a little pepper to this dish, and now I'm gonna layer on

a half a cup of English peas or green peas. You can use either one

You can use the frozen kind, the canned kind, or even if you got leftover fresh ones that you've cooked

that'll work great. All right. Now in go our carrots. Oh, aren't those pretty

They add a lot of color, a lot of nice vitamins, and a lot of nice crunch to our chicken pot pie

All right, now we're going to need a broth fry pie, aren't we? Well, since I'm in a hurry, I'm going to use a can of cream of chicken soup, and I'm going to use one can of chicken broth

And I'm just going to mix these together. And then I'm going to pour them over our ingredients

You know, I make a fabulous old-timey country chicken pot pie with a rolled crust

and, oh, it is to die for. I used to make it once a week

when I was running the bag lady, and everybody looks so forward to that chicken pot pie

but I don't have the time today for all of that. So I think this is gonna work out nicely

Now I'm just gonna pour that cream of chicken mixture over that, and it looks pretty good, doesn't it

All right, now we're gonna need a crust for our chicken pot pie. We serve this kind of crust

on our shepherd's pie at the restaurant, and it really works nicely

I'm gonna use one and a half cups of a biscuit mix

All right, there's one and a half and one cup of milk

Now, we're putting more liquid than we would if we were making biscuits with it

because we're gonna pour this. We want it thin enough that we can pour it

So look how simple that is. That's all ready. Now we're just gonna pour this

over our chicken pie ingredients. Just like that. Okay, I'm gonna just spread that out

And now the ingredient that gonna make it so good and so rich that one stick of melted butter

Yes. Yes, yes, yes. I use a lot of butter because I can

It's wonderful, I can. All right, now I'm gonna put this in the oven at 350

and I'm gonna bake it off for about 30 or 35 minutes

And when we come back, I'm gonna have another real quick fix for you. How about steak Diane

And later, I'm gonna be making us some scrumptious blueberry tarts. And we have to have a side dish

to go along with this steak Diane. I'm gonna be making some snow peas

in an orange liqueur. See you back. Welcome back, y'all

Today's show is all about quick and easy dishes. Ooh, our chicken pot pie's out of the oven, y'all

and it looks real good. I think I'm just gonna come in here

I'm even too busy to put this on a plate today, y'all. I've just snuck some out

Look, you can't even tell. Look, doesn't it look good? You can see where all that butter sunk down in that crust

Mmm. This is really, really good. You know, it's not my old-timey chicken pot pie

but for a quick meal, this ain't bad, y'all. In fact, it's pretty dang good

Mmm. really is good. So come on down here. I'm going to share another quick hurry-up recipe with you

Now, this is not the authentic steak die-in, but it's kind of a facsimile of, a quick version

And I'm going to start with a half a stick of butter in my skillet

You know, a real steak die-in involves cognac and things like that

but we're not going to that much trouble. But it's going to have the basic flavor that a steak Diane has

And did y'all know that Diane was the goddess of the hunt

Because back a long time ago, you know, people used to hunt to grill

In fact, I would almost imagine, y'all, that it was a lot of game

like venison, things like that. it was using like a beat more towards the beefy products

which is why we call it Steak Diane because it's beef. It's a steak

And the steak that I'm going to use, I went to the grocery store and I bought a small little beef tenderloin

It's just one pound, y'all. And I sliced it fairly thin. And I'm just going to quick cook those so that they don't get overdone

All right, so I've probably got about a half a cup of mushrooms in here

but you know if you're like us, we really love mushrooms, so you can put as many as you want to in there

I'm just going to saute those off just a little bit. They're not going to take much time

And I'm going to add one clove of garlic that I've just smashed up

and I'm going to add two tablespoons of diced onions. I'm going to add a little salt and a little pepper

Okay, I'm going to add one teaspoon of Worcestershire, and then I'm going to add about the same amount of lemon juice

that I did Worcestershire. Well, maybe I added a little bit more

I like the tartness of the lemon. That looks nice, doesn't it

All right, now I'm just going to pour that up into my little pitcher

I'm going to scrape that out real good, get my pan clean

Okay. Now I'm just gonna cover this up so that'll stay warm

because I'm gonna get these steaks cooked very, very quickly. I'm gonna add another couple of tablespoons

of butter back into my pan. And I'm gonna get my pan kind of hot

because I gonna quickly cook this steak And it probably won take but probably two minutes on each side Okay

I've got a little house seasoning here, and I'm just going to sprinkle that over my meat

Okey-doke. Come on, pan. Let's get hot. I'll add just a little bit of olive oil in that butter

I love those two flavors together. Okay, here we go. In with our meat

This is just gonna be delicious. You know, steak is always in order at our house

There's not one person in my family that doesn't love a good steak

All right. So I'm gonna cook these for maybe, you know, I don't even think I'm gonna cook them

for two minutes. I'm gonna cook them for maybe a minute, but I'm not gonna keep flipping them

I'm gonna flip them one time. I'm going to make sure they're done. And when we come back, I'm going to be plating this up for us

Oh, and I got so excited about the steak, I forgot to tell you. I'm going to be making some creamy blueberry tarts

And that's coming up in just a second. Welcome back, y'all

I'm just in here finishing up another quick easy dish, steak Diane

Now while y'all are gone, I flipped the steak. I finished it off

So now I'm gonna take our steak up. Now, you know, you don't have to cut that tenderloin up

real thin like I've done. You could slice it into thicker slices

You know, really depending on how many people you're trying to feed

This is nice, though. And you can see I've kind of cooked it medium rare

Very, very quickly. All right, now I've got my sauce over here

I'm just going to dump this back into my pan. And while y'all were gone, I added some fresh parsley to it

So I'm just going to pour it in there so I can get all those drippings from where the steak cooked

Okay, here we go. I mean literally a three-minute meal

and it's a nice three-minute meal. I'm going to go right for that little piece right there

That one turned out pretty good. Mmm. Mmm. That is so good

All right, come on down. Let's go down to the other end of the counter because I want to share with you

the recipe for a creamy blueberry tart. All right, I'm starting with two 8-ounce packages

of cream cheese that have been out on the counter. They've come to room temperature

Now I'm going to add one cup of sugar, and we're just going to cream those together

Whoa, doggies. That one took off on me. Okay

Now I'm going to add about a teaspoon of vanilla. A little bit more

And now I'm going to beat in two eggs. And that's all it is

We're ready to fill our cups with this wonderful cream cheese mixture

Okay. That's done

All right. I have got some, just a regular-sized muffin tin right here

that I've lined with some paper muffin liners, and I've just dropped a vanilla wafer in the bottom of those

That's going to serve as our crust. You know, how easy can you get a vanilla wafer

All right, now I'm going to evenly divide this batter among the 12 cups

You want to make sure they all about the same size so that they cook evenly All right so I going put these in a 350 oven I gonna bake them for 20 minutes

and then this is what we'll have at the end of that 20 minutes

Don't those look delicious? All right, now here comes the blueberry, because remember, they're creamy blueberry tarts

Now, I'm using one can of blueberry pie filling. We don't have to do a thing to it

But spoon it on top of our muffin cups. Doesn't that look delicious

And if you're not wild about blueberries, the pie fillings come in several different flavors

so you can use your favorite. If you like strawberries or if you like cherry

by all means, use your favorite flavoring. I happen to be a big fan of blueberry

Of course, Michael Groover is a fan of anything with sugar in it

So he could care less what's on top, as long as there's something on top

Now, how beautiful are these? Look how pretty that is. Look at that

Oh, it's running. It's running down. It's running down, y'all. Mmm. Mmm

I love savory and sweet together, y'all. I don't know which is the best

The Steak Diane or the Creamy Blueberry Tarts. I've got one more recipe for y'all, though, before it's over today

Snook Peas with Grand Marnier. Hey, welcome back, y'all

I'm fixing to share with y'all a recipe that would be fabulous along with that steak, Diane

And this recipe was given to me by one of my best friends, Ann Hanson

And the recipe is snow peas with orange liqueur. So I've taken five tablespoons of butter

I'm using one can of sliced water chestnuts. I'm using about two tablespoons of fresh mint

And you can use dried mint if you don't have any. And I'm going to take a fourth of a cup of orange liqueur

And in the pan that goes, whoa! Look at this, y'all. Okay, now I want y'all to learn from my mistakes

that when you're in the kitchen cooking with liquor or liqueurs, you really have to be careful

All right. Now I have three 10-ounce packages of frozen snow peas

that I've cooked in boiling water along with one teaspoon of sugar

In those go. And I'm just going to toss them. until they're heated again

Okay, a little salt. A little fresh ground pepper. Now, remember, we're doing hurry-up meals today

How hurried is that? Perfect. All right. They're ready. Mmm

Doesn't that look good, y'all? Okay. Gosh, we've had some really quick meals today, hadn't we

Now it's time to take all this stuff to the table, see what all I've prepared, and chow down

So I'll meet y'all at the table. You know, it's really hard to believe

that all these dishes were made in such a quick time. You know, it just goes to show you

that you don't have to deny yourself a nice meal because you're out of time

I think you're gonna love the snow peas and the orange liqueur with the water chestnuts

Just perfect along with our steak die-in. The steak die-in, you couldn't ask for a simpler sauce

but a more delicious sauce. and my gracious, the chicken pot pie is extraordinarily good, y'all

And what can I say about these little blueberry gems? They're a perfect finish to our hurry-up meal

So I hope these recipes will come in handy for you when your day is just absolutely insane

I love y'all, and I send you best dishes from my kitchen to yours

Have a great hurry-up day. you