Our next guest is also gonna spark some joy.
She's a familiar face
for Seattle sports fans.
Jen Mueller is a longtime broadcaster and
producer for Root Sports. And of course,
when she's not in the press room,
you can find her often in her own kitchen.
She is now marrying her two passions,
sports and cooking,
with a new show called I Cook.
You measure. Welcome to New day, Jen.
We are so happy to have you. Thank you.
Especially because you brought wine.
I well, I always cook with wine. I like why.
Couldn't we be cooking with you?
I mean, we're sipping this, right?
Yeah.
That's delicious.
What's the delicious one kind
of level Washington wine.
I love Washington wine.
I love Washington wine paired
with the food that I'm cooking.
It's kind of making it regional
it and I just, I love that.
So what are we cooking today?
We're gonna cook easy.
Chicken cordon Bleu.
Now most of the time chicken cordon blue.
It's not easy.
It's not easy because it's wrapped.
It does have cheesy goodness
in the middle of it.
But today this is a time saving recipe.
So we're gonna start alright
with some chicken cutlets.
Have already been breaded. Ohh.
By the way, like I love the fact
that you have a glass of wine in your hand,
but you are the guest measure to ohh.
You measure how this works. OK, I cook.
I mean you do the measuring.
I'll put my glass down.
So here's what I'm gonna need you to do.
We have already started a tablespoon of
oil and a tablespoon of butter in the pan.
We have dredged chicken.
If you don't know how to dredge chicken,
all we did was coat it with a little
bit of flour, salt and pepper.
Did you put egg on it?
Like did you use that or did? No.
OK, that's why it's even easier than that.
So if you would put these into the skillet.
Alright, I can do that.
I can do that.
How long did you know you also
pounded this chicken, am I right?
I did. So I I got chicken cutlets.
Here's what I'm gonna tell you.
If you get chicken breast at the store.
Yeah,
cut it into half and make cutlets and get
the mallet out of your toolkit outside,
like in my toolbox. Yeah.
OK. So satisfied.
I know that you could have, like,
a meat, like a chicken mallet.
No, no, no.
You want me to get the actual rubber mallet?
Yes. OK.
Now I want you to cover it,
you know, with plastic wrap.
We don't need salmonella with
kitchen satisfying to do that.
You know what?
And then you don't get the
little holes in it.
I think it's a great idea.
It's perfect.
We're going to let that
chicken cook over there.
We also have some finished chicken
over here and this sauce is come to
get gonna come together super fast.
Alright. So it's time for me to measure.
It is time for you to measure.
What we have here is a cup of water.
Cup of water.
I'm gonna have you put one teaspoon of
our better than chicken bullion stock.
This is great this week.
Like you don't have to keep big old jars
of of chicken stock around the house.
You can just get one of these
and make your own. On any day.
Yep.
And I mean, I'm glad that
you're gonna measure it exactly,
because that's how I roll.
I mean, I generally put like a.
A scoop in there.
Ohh yeah.
See that's exactly what I would do.
Yeah, just gonna get it in there,
get it off. That's right.
So then you're gonna voodoo about 1/2
a tablespoon of the Dijon mustard.
Half a tablespoon of Dijon mustard,
give or take.
And this when you are cooking,
I always follow recipes, right,
because my skill is cooking,
not creating the recipe.
So we're following a skinny
taste recipe that I know works.
If you know that you like Dijon mustard,
great. It doesn't have to be exact. OK.
And I love spicy mustard when you fighting.
Bake. Yeah.
When you bake it is a different story.
It needs to be.
This is real life cooking right here.
I'm really, this is really.
No, this is really what happens.
This is for real.
It's exactly what happens.
So how am I doing compared to the
other guests on your show with the
measuring am I more ingenuity or less?
That word in?
I'm going to call it a word.
You know what I would say here,
hand me those.
Can you take this?
Now what I want you to do is put like I
want you to juice a little bit of lemon.
OK,
we're gonna add about a tablespoon of lemon.
Alright, one tablespoon of lemon.
One tablespoon of lemon.
Now I love some lemons.
OK, you can add a little more if you want.
Alright.
And now, and now I just mix it all up.
You're gonna mix that up and I will help
you with just a little bit of this little,
which is flour cause we're gonna thicken it.
OK, this one,
you didn't measure that,
you just kind of.
I think this eyeballed,
eyeballed it because what would really happen
if we were making this as a one pan meal,
which is what it is designed to do.
We would brown the chicken for
two minutes on either side.
We would put it aside on a plate and
then I would use that exact same
pan that already has some flour
in it that already has some stuff.
So we're just kind of.
OK, we're we're just like, doing this.
We're making a giant mess.
Also what I tend to do in the kitchen.
But if I'm drinking wine,
I'm a little less concerned about it.
Care connect. OK, here we go.
Alright, so I pour this in here, OK?
That's a little sizzle.
OK, alright, alright, alright.
Don't like that.
I ask like how,
how does a sports broadcaster create
a cooking show and where, where,
where do you see this cooking show?
So the cooking show is going to
be on YouTube and it is kind of
just a passion project for mine.
I I didn't intend to start doing
as much cooking online as I do.
It was part of a pandemic thing, right?
So I would post pictures of what I cook.
I have always cooked. I grew up in a.
Household where my mom cooked every night.
So it's something that I've done.
But when you start posting pictures now,
people start asking questions
and and then you've got some
guests that look pretty familiar.
They're really fun.
It's my way of combining sports,
food and wine, and they can measure
whether they know how to cook or not.
So it's part cooking instruction.
Some of these guys don't know how to cut
an onion or don't know how to measure.
They are so amazed that measuring
cups come in a set, right?
Like they're like you have
all the measuring cups.
And like they come in a set.
It really wasn't that tough, you know,
but but you're introducing them to
different things and we're telling stories.
Did you want to be stirring, by the way?
Yes, I will do whatever you want me to do.
So if you stir this lightly, what should
happen is it should start to thicken up.
It should start to thicken up here in
a couple of minutes because we added.
More flour to that.
OK, so we're making kind of like a rug,
but like with like a buttery lemon sauce.
You know, this smells really good.
This is really good.
Tell me about some of your
guests who've been your, like,
highlight guests, favorite guests,
fun guests.
Well, it has been super fun to
talk to a number of my athletes.
Niko Thorpe makes me laugh so hard.
And let me tell you a little
bit behind the scenes.
So Nico was one of my special teams
guys when he was with the Seahawks.
So one of my go TOS.
All the time now he is part of
the Seahawks coaching staff.
He and I were in Germany together
and were having a beer in Germany
for the Seahawks game.
Right. And I'm saying, hey,
would you like to do this show?
Sure. I throw out a couple of
ideas of what we could cook.
Let me just tell you,
he failed to tell me what he does not eat.
Ohh no, ohh no.
Literally first thing I asked him to do.
Is to cut an onion, to which he says,
and I don't really like onions.
Ohh wow.
But I'll do it for this is all on the show.
Fantastic.
So we laughed all the way through that one.
Abe Lucas learned what
chilaquiles were really.
And Tariq Woolen is a big
fan of baked French toast.
Ohh, I baked French toast French.
We make that next time.
We can totally do that with some bubbles.
That was what we paired with it.
Perfect. It's like brunch. It is.
All right. We're about out of time.
But I wanna just kind of,
I know we got to kind of move through this.
What we're gonna do,
we're gonna put this in there. OK.
So just use your tongs. Yes, ma'am.
Put use my tongs and then.
And then what?
Put one piece of ham and one piece
of cheese over the top of that.
Alright. Can I use my fingers?
Absolutely. I did wash my hands.
Absolutely. Alright, here we go.
One piece of ham, One piece piece of cheese.
This is Swiss. It is Swiss.
OK. It's very key.
You have the right taste and cheese.
Exactly. And then, well, little Parmesan,
sprinkle a little parsley,
parsley on the top.
Multi goodness. And you're done.
And that's it. That's it.
I love this.
This is so easy.
OK, this will be eating this afterwards.
And it pairs nicely with our Chardonnay
that is lightly oaked so it doesn't
mess with the acidity of this.
It's just a nice like girl knows her stuff.
I love it a lot of time drinking and cooking.
What can I say?
And you give back as well on your shot.
I'm super excited about this because
sports brings people together,
food brings people together.
So for every episode of the show
I make a donation to a nonprofit.
Working to end food insecurity in the
community, our new presenting sponsor,
Ascend Hospitality Group is gonna match that
donation so that we can double our impact.
And I'm super proud of that.
Here's that.
Thank you, Jen.
Thank you so much.
This has been so much fun.
And of course,
we have a link to the show on our website,
so check that out meantime and up.