>> SO TO FINISH THE CHICKEN
PARHAM TAKE SOME OF THIS WARMED
TOMATO SAUCE.
I ALWAYS FEEL LIKE WHEN THINGS
ARE BREADED I DO NOT LIKE TO
SERVE IT WITH MORE STARCH.
I MADE WHAT I CONSIDER TO BE A
CHOPPED ITALIAN SALAD.
SO THIS IS OUR BEAUTIFUL
CHICKEN PARMESAN THAT THE MARK
MOZZARELLA AND PARMESAN HAVE
BUILT ON TOP.
SERVE THESE ON THE TOMATO
SAUCE.
AND LITERALLY THAT WAS LIKE 5
MINUTES IN THE OVEN IN A NICE
HOT 3 HURTS HONEY 5 DEGREES.
I PUT IT ON PARCHMENT PAPER SO
THAT THE CHEESE DOES NOT STICK
TO THATPAPER.
ALWAYS SOMETHING YOU WANT TO
SEE.
MELTINCHEESE.
HERE I HAVE AN ARRAY OF
VEGETABLES.
SOME PEPPERS, SHAVED ONIONS,
FENNEL, ROMAINE, CUCUMBER,
CELERY AND I MADE A NICE LITTLE
ITALIAN DRESSING.
IT JUST HAS SOME GROUND
POWDERED GARLIC, POWDERED
ONION, AND A LITTLE CELERY
SALT, RED WINE VINEGAR, AND ALL
OFOIL.
SERVING THIS CHICKEN PARMESAN
WITH THE SAUCE AND THIS ITALIAN
SALAD I THINK IS A PERFECT
DINNER THAT YOU CAN MAKE IT 20
TO 30 MINUTES.
LET'S MOVE ON TO MY LAST
RECIPE.
ALL YOU NEED TO DO AHEAD OF
TIME FOR THIS IS COOK SOME
PASTA.
YOUR FAVORITE PASTA.
THIS IS CALLED TROPHY PASTA.
I HAVE USED IT IN THE PAST.
IT IS A TO LISTERS SHAPE
APOSTATE PAIRED I LOVE IT
BECAUSE SAUCE GETS STUCK INTO
LITTLE CURVES OF IT.
YOU CAN USE FO SILLY OR
ANYTHING THAT HAS CURVATURE.
SO THAT SAUCE CAN GET STOC
INSIDE THE LITTLE RINGLETS.
I COOK THAT AHEAD OF TIME. I
COULD GET A LITTLE LESS THAN
PACKAGE DIRECTIONS. IF
SOMETHING SAYS 10 MINUTES I
COOK AT ABOUT 7. WE ARE GOING
TO KEEP COOKING AFTERWARDS AND
AFTER IT'S COOLED OFF IN THE
PAN.
WE ARE MAKING A BEAUTIFUL
SHRIMP PASTA.
THE SHRIMP ARE BEAUTIFUL THANKS
TO DELAWARE CHICKEN AND SEAFOOD
MARKET.
I HAVE WHITE BEANS TO MAKE IT
HEALTHY.
I'M GOING TO TEACH YOU HOW TO
MAKE A QUICK AND CLASSIC PASTA
RECIPE.
ON WHAT IT DO 2 THINGS AT ONCE.
I'M GONNA START SAUTCING THE
SHRIMP AND MAKE PESTO AT THE
SAME TIME.
FOR A CLASSIC PESTO YOU NEED A
LOT OF BASIL.
I AM TALKING LIKE 30 TO 40
LEAVES OF BASIL. SOME TOASTED
PINE NUTS, A LITTLE PARMESAN
ON, GARLIC, IF YOU WANT TO MAKE
IT SPICY YOU CAN ADD SOME CHILI
FLAKE.
SO THE FIRST THING WE ARE GOING
TO DO IS PUT THE BASIL LEAVES
INTO THE FOOD PROCESSOR.
FINANCE, AND SOME GARLIC.
NOT TOO MUCH GARLIC.
I USUALLY USE 1 AND A HALF
CLOVES FOR ALL OF THAT BASIL.
A LITTLE BIT OF SALT. GET THAT
GOING.
AT THE SAME TIME I'M GOING TO
GO AHEAD AND START COOKING THE
SHRIMP. THESE ARE REALLY BIG
BEAUTIFUL SHRIMP.
SEIZING THEM WITH SALT AND
PEPPER.
LOOK HOW BEAUTIFUL THEY ARE.
THEY ARE CLEANED AND DEVEINED
AND THEY ARE STILL JUST HUGE.
SO, 2 OF THIS I AM WAY TO ADD
SOME OIL AND A LITTLE LEMON AND
EVEN A LITTLE BIT MORE SALT.
CLOSE IT BACKUP.
I AM ADDING A LITTLE BIT OF
PARMESAN TO MY PESTO.
I AM NOT GOING TO PUT IT
THROUGH THE FOOD PROCESSOR.
IT IS AARTI BEAUTIFULLY GRADED.
I AM JUST GONNA SPOON IT INTO
MY PESTO.
THIS IS GOING TO BE BASICALLY
LIKE THE SAUCE TO MY SHRIMP.
NOW THAT THE SHRIMP ARE ALMOST
DONE COOKING.
I AM GOING TO ADD A LITTLE BIT
OF WIPING, A LITTLE BIT OF
WATER, THEPESTO, AND THEN
FINALLY THE PASTA.
TO WARM THROUG
THE PESTO IS SOMETHING YOU CA
MAKE 5 DAYS AHEAD OF TIME.
JUST MAKE SURE YOU KEEP IT IN A
REALLY WELL SEALED CONTAINER IN
YOUR FRIDGE.
APOSTATE YOU CAN COOK THE DAY
BEFORE.
THIS CAN TURN INTO A 5 MINUTE
MEAL INSTEAD OF A 20 MINUTE
MEAL.
I AM GOING TO FINISH IT WITH A
TINY BIT OF BLACK PEPPER.
LOOK HOW GORGEOUS THIS IS.
NOW IF YOU WANTED TO ADD SOME
ROASTED TOMATOES TO THIS YOU
COULD.
I JUST THINK THIS IS BEAUTIFUL
THE WAY IT IS.
WHEN YOU HAVE BEAUTIFUL PLATES
LIKE I DO IN FRONT OF ME.
THANKS TO FOAGE.
WHICH STANDS FOR FRONT OF THE
HOUSE WHICH IS NORTH MIAMI IN
MY AREA.
EVERYTHING JUST REALLY LOOKS
EVEN MORE APPEALING AND MORE
BEAUTIFUL. I WILL BE HERE.
SO COME RIGHT BACK. [MUSIC].
>> THANK YOU ALL FOR JOINING ME
TODAY.
I APPRECIATE YOU TAKING THE
TIME.
SPEAKING OF TIME I HOPE TODAY'S
RECIPES WILL GIVE YOU SOME MORE
OF IT.
TRY THEM AND PLEASE LET ME KNOW
I AM WAITING TO HEAR PAIRED
WITH OCTOBER BEING BREAST
CANCER AWARENESS MONTH WE HEAR
AT SELF R DOING OUR PART TO
MAKE YOU AWARE.
I WILL HAVE SOME RECIPES NEXT
WEEK TO SHARE AND HAVE SOME
INFORMATION FOR MEMORIALHEALTH
SYSTEM FOR YOU 2. PLEASE JOIN
US FOR THIS VERY IMPORTANT
SHOW.
NOW STAY RIGHT HERE, BECAUSE SO
FLOAT HOME PROJECT IS UP NEXT.
TELL US WHAT YOU'RE DOING TODAY
MARTIN? >> HI MICHELLE.
LUCKILY HURRICANE IRMA IS LONG
GONE.
SOUTH FLORIDIANS ARE STILL