- Hey guys it's Lindsay
and for the next five days
I'm only going to be making recipes from
the Chrissy Teigen cookbook,
the second one.
Alright, so here's the deal,
I don't cook.
Ever.
(laughs) Like ever.
- Lindsay goes out to eat
almost all the time.
- It's a literal hit or miss
when it comes to Lindsay cooking.
So hearing her say that she's gonna be cooking
Chrissy Teigen's recipes for a full week
kinda makes me nervous.
- So I live alone
and I feel that when I do cook
I always have so many leftovers
and I never finish them
so that's annoying.
I also don't have a dishwasher
and I hate washing dishes,
like with a raging passion.
So cooking means dishes
so I find myself
literally coming home from work,
Postmating everything I eat.
Sometimes even breakfast.
I wouldn't say I'm a bad cook.
- I don't think she's gonna be
bad at it.
I think that her Chick-Fil-A budget is a lot higher
than her grocery budget.
- Lindsay has had mishaps with chicken.
She has gotten food poisoning from her own chicken.
- I'm really serious,
be careful about Lindsay's chicken.
- Literally, I've gotten food poisoning maybe like
twice in the last year.
Debatable if that's because of me
or because the place I got it from was like sketch.
But, it was probably me.
(laughs) It was probably me.
- She's not gonna be handling raw meat
or anything like that right?
Or like most of the meat is gonna be fine.
I think so.
- So I love Chrissy Teigan.
She has two cookbooks.
I didn't get the first one but I got the second one.
I kinda just got it because
the pictures looked so good.
I've had the cookbook for a year
and I've made a total of zero
of the recipes (laughs).
I'm definitely at the point in my life
where I feel like I want to be able
to have a bank of recipes that I'm really good at making.
And if I go to a dinner party,
or a potluck,
I'm like "Yes I can make these things"
I am worried for a lot of things though.
I don't know if I have enough equipment
for the cookings.
I really think I only have one frying pan.
This could be an issue.
Here we go.
My least favorite part about this entire experience.
Grocery shopping.
So much.
Oh my God,
this is like seven pages of ingredients.
(funky music)
so I'm just gonna grab some.
I'm so hungry right now.
Like I just want to Postmates something.
(laughs) yeah.
Really (beep) tired.
There's a lot of cheese
and a lot of dairy.
My body doesn't react to it well,
you know what I mean?
So, I usually try to stay away.
I've got sour cream,
we got cheese,
we got milk,
whipping cream.
There's mayonnaise, I hate mayonnaise so much.
Three years later and we're done.
There's no going back now,
I have everything in my car.
I have full cabbages.
This is who I am now, this week.
I hope Chrissy Teigan's proud.
(upbeat music)
Alright, welcome to my first morning,
first day of cooking with Lindsay
from the Chrissy Teigan cookbook
- [Yessica] (sings) Cooking with Lindsay
- (laughs) that's Yessica.
Oh no my battery's low.
(beep)
what better way to start the week
than to cook,
not just for myself you know the first time me doing this,
but for my friends.
Come in, come say hi.
Here they are.
- Hi
- You guys look so not happy to be here right now
- This recipe doesn't include chicken right?
- No, no.
So what's on the menu you guys, ready?
We've got the breakfast hash.
And then we have
French toast with whipped honey ricotta topping
(cheers)
Alright, I'm not sure what knife to use.
Should I use this knife or this (laughs)
Let's just use the big one because
why not you know?
This knife isn't very good.
Yeah?
- [Friend] Yeah.
- [Lindsay] Chrissy Teigan I apologize.
Alright, I put on some glasses
cause I'm about to dice a giant onion.
I don't know if this is supposed to protect,
I think it does.
I think when you wear something.
Like a scuba mask?!
- Because it's in the air,
it's like in the air.
- Oh no no no, I don't wanna do this anymore,
I just put makeup on!
I should probably look at it.
- [Friend] Don't not look at your hands
when they chop!
- [Friend] It's so sad.
- It's so sad
(beep) you onion!
So while the potatoes are just simmering
for 15 minutes,
I'm making this,
the French toast.
And so this is the topping that goes on it.
It's like cream cheesy.
Oh it smells so good!
It's like cinnamon and cream cheesy.
Woah
And yeah so I'm just gonna make the French toast now.
(upbeat music)
I put too much cinnamon in,
they called for nutmeg
and I didn't have nutmeg
so I decided to put cinnamon
and then I put a lot.
It said a dash and I ended up putting...
I'm just trying to get it out,
I'm just trying to get some out.
I just don't want it too cinnamon-y
(upbeat music)
I'm like giving up at this point.
Its been like an hour
and I'm just really hungry,
and my friends are really hungry.
I don't know where to put this.
I'm already kinda messing up the potatoes,
just in the texture of it
because she said not to stir it a lot
because it's clearly becoming mashed.
Well, it looks good right?
(light music)
- [Lindsay] Really good?
- The eggs are a little cooked
- [Lindsay] Yeah
- But
it's good.
- [Lindsay] Hey, better than not cooked.
- This is so good.
I mean the potatoes came out so much better
than we expected
regardless of the texture.
- Alright, the French toast is what I
really am curious about.
Oh my God, it tastes like cheesecake.
That's so (beep) good.
Hello, this is my day one nighttime check in.
I was gonna cook dinner,
but I was so full up until literally now.
But I have all these leftovers from breakfast.
It looks kinda nasty honestly,
but it's really good.
It took me a long time to make two meals at once.
That sucked.
But the food tasted good,
didn't make anyone sick.
Still we got four days left to go though
so there's still time for that.
Alright, so day two
making dinner.
Coconut chicken tenders.
There's not only the chicken that you need to marinate,
but then the sauce,
and then you fry and bread the chicken.
I have never made homemade chicken tenders in my life.
I'm gonna make baby carrots for the side,
which seems,
how do you really mess up carrots?
Mm, I don't know.
And then I'm going to make
Mango sorbet for dessert.
Woo woo woo!
Alright, so there's a part that really stumped me,
it says grated zest and juice of one lime.
Well I have the lime.
I've never zested a lime before.
I know that you take the little grater thing and do it
but I don't have a grater.
Okay let's just see.
Okay
I'm scared.
Okay so this is the marinade, the chicken is in.
It smells a little odd,
it looks a little odd,
but it's just the marinade,
so I'm trusting the process.
I'm hungry.
The chicken's been marinating for a while.
I started the baby carrot recipe,
which is literally just chopping the carrots
and putting it and steaming them.
So this is the part I'm scared of
because I put a ton of oil in the pan,
it said a fourth inch,
so I think I did that.
And now I'm gonna start breading it.
It's gonna pop out oil at me,
and this is what freaks me out.
I'll probably get burned, right?
So flour, okay.
Then egg, okay.
And then the coconut.
- [Friend] That looks really good.
- [Lindsay] Yeah right?
Okay this is kinda fun.
This is really fun.
One and a half minutes per side,
drain on paper towel and season with...
I'm terrified.
Okay.
(exhales) I'm nervous.
Why am I so nervous?
(screams) oh wait that actually looks so good.
Oh my God.
Shook.
What if I burned them?
They look really brown.
Oh I did burn them, oh no.
They'll probably still taste good right?
The problem is, we didn't,
how do I know when the chicken is done?
They'll be crispy.
(light music)
When we were frying it,
the outside kinda burned.
Before the inside was cooked.
So we kinda had to dissect them.
So they look really discombobulated.
Here's everything,
hopefully I don't get Cissy sick.
- Mm
- Mm, oh the crust tastes really good.
It's very coconutty
- It's good
- Alright so now we're making the mango sorbet.
I already basically put together the mixture.
The kitchen's still dirty,
I'll get to it later.
Maybe don't write that mean comment about my kitchen.
All I have to do is put these mangos in here,
then you put the mixture,
which is like honey, and coconut milk,
(blends)
It's not moving.
We'll be back after this short commercial break.
(elevator music)
we just put the sorbet in the freezer
because it was a little too wet.
(laughs)
so we're waiting.
Alright, so it's not perfect,
but we don't want to wait any longer.
So this is the consistency.
Hm?
(laughs)
- It tastes like a mango smoothie.
- I think I could see how it'd be better when it was like
more cold.
I just finished cleaning the kitchen.
I've been cooking, eating, cleaning.
It took three,
oh man.
I just feel how I feel yesterday,
I feel the cons out weight the pros here.
- It just depends how good the food is.
- You really liked the chicken
- I really liked it, it was very good.
- But you also didn't make it.
You just sat here and watched Euphoria.
- Yeah.
- I'm getting my chicken fingers for lunch
as leftovers.
And Ryan, I gave one to Ryan.
- Oh my. You did like a real..
- You were like, "Oh you made chicken fingers"
No I'm like I actually, from scratch,
made chicken fingers.
- I legit thought she meant like
you just had some,
like you got some frozen or something.
- No - but no
- This is like, you are like a real chef.
- Alright so tonight,
on the menu is
mushroom nachos.
Also it's One Direction's birthday today!
Nine years baby.
It seems easy enough,
just a couple ingredients.
- [Yessica] I love nachos!
- Is that how I want to cut them?
I don't even know how it's...
- [Yessica] Yeah that's sliced.
- Like is it onions that long?
(groans) It hurts.
I (beep) hate onions.
(upbeat music)
Okay, ready to put the mixture on.
This is fun
(upbeat music continues)
(sings)
It's gonna smell so good.
(light music)
Oh it's really good. It's like hearty.
- I like this a lot.
I was expecting there to be beans or something like that.
- [Lindsay] Yeah yeah yeah
- But the mushroom is seasoned well.
Oh, Lindsay.
- I love nachos.
- I think I would actually make this again
- Was it easy to make?
- This was pretty good.
This was probably the easiest that I've made thus far.
Good morning, it is day four.
I cannot believe the week is almost over,
it blows my mind.
I can't believe I've survived this long.
Not once, I'm realizing,
have I thought about Postmating something.
And I don't know if its because
I'm very determined to make this work
or it because every time I open my fridge
I'm reminded with how much food I have to eat.
To be honest,
I think this is gonna be the easiest recipe.
It really is just four eggs.
Which I mean I could probably eat
all four eggs by myself.
And then bacon.
And then you just add some seasoning,
and garlic, and all the things she normally adds to things.
But yeah I'm gonna eat it,
I mean make it,
I'm really tired.
(light music)
I missed the recipe.
It does say that there is one shallot.
Which I don't really understand what a shallot is.
(elevator music)
but I do have it.
It looks like an onion.
I think it might be an onion alternative
I have no idea.
Okay I did a little too much bacon,
but I don't think that's a bad thing.
(light music)
Mm, mm wow.
That's good.
It's not too light,
but it's also not too heavy.
Gonna finish this
and figure out what I'm eating later.
So I did not make lunch today
because I was so full from all that breakfast
and to be honest I've just been making
the biggest meals lately,
and just eating so much more than I normally eat
that I'm just full.
I'm gonna make the brie and peach grilled cheese
which is honestly one of the recipes
I'm most excited about making.
I think we'll be okay.
I'm just not looking forward to eating more dairy,
but this is what I did to myself.
It's all my fault.
Oh that sweet, sweet smell of butter
and white bread.
I look really terrible in this lighting.
Oh that sizzle.
The thing I always get worried about for grilled cheese
is just how much the cheese will melt under there
you know?
Hopefully it all melts,
before it gets too brown on the outside.
(light music)
This is by far the quickest recipe
I've made of the week.
Oh my God,
that smush.
Oh my Lord.
You guys the flavors
are perfect together.
I will never be able to eat a regular grilled cheese again.
Holy (beep)
(upbeat music)
This morning I am making breakfast.
I am making the blueberry cream cheese pancakes.
This looks easy.
I know baking pretty well
and it's basically baking.
The only thing that's different
is that you gotta freeze the cream cheese,
and put it in the freezer.
Wow
I feel like the way I am talking about recipes now
is so much different than
how I approached recipes before
which was just very like
aueughh.
Like I have to do this and this and this.
Now I'm just like okay,
I've done this all before.
Lets do it!
Do I wanna make these
blueberry cream cheese pancakes right now?
Yes!
The only thing that sucks
is that I don't have anyone to share it with.
Like when I make things,
I wanna share it with people.
So all these chunks in here are actually cream cheese
and they're supposed to stay that way,
chunky, I think.
Oh my gosh.
Oh wow.
This is very chunky.
I put the blueberries on top.
(upbeat music)
I mean hopefully they'll taste good.
(elevator music)
All right, the moment of truth.
She said to add some graham crackers on top
so I've done that.
Mm.
Yup.
Wow.
I think I will say though,
I think I like the French toast better than this.
This just tastes like normal pancakes,
I thought there was gonna be a little bit more
of a kick to it.
But they look Instagram worthy, that's for sure.
Tonight is the grand finale.
We are making something that I get scared of when I look at
which is the
pulled BBQ chicken sandwiches, with pineapple slaw.
Oh I did need that pineapple I threw away.
For that other recipe
- And I was - you threw away
the pineapple?
- Why did I?
Wow
Dammit
I'm starving. Let's start there.
So I am aggravated and hungry
and hangry and we're gonna go see Lion King tonight
so I just wanna get this done.
- [Friend] It says active time 30 minutes.
Total time one hour and 40 minutes
- Hour and 40!?
(sizzles)
All right we're gonna add the chicken
and then it's gonna simmer for an entire hour.
So it wasn't that bad,
it was really not that bad.
It's just that it takes an entire hour to simmer.
Well that was quick.
(upbeat music)
We don't have a Dutch oven.
We literally just have my frying pan,
so we're gonna see, hopefully it works out.
The problem we have is that it has to simmer for an hour
and I don't even have a lid for this big pan.
So we're just gonna put foil over it.
All right making the cole slaw.
I'm having Yessica open the mayo,
because I hate mayonnaise with a raging fire passion.
(upbeat music)
I'm following the recipe,
I'm doing it.
Anyway this is our pineapple mixture we got going here.
I actually put way more pineapple than it said.
But it's not even still covering it all.
Cole slaw!
Wow.
Cool.
We are shredding the chicken.
TBH I don't know if we burned it a little bit
because this looks more black than red,
but it smells good.
Wow, this cole slaw looks so good.
I forgive the mayonnaise.
I forgive you, you did your job.
Oh beesh.
Oh my God.
- [Yessica] What are you?
Who are you - Right
- Am I a chef - Are you Chrissy Teigan?
(upbeat music)
- Oh it's spicy.
I'm not getting a lot of flavor from the coleslaw
are you?
- Not really
- It's good, I could have added way more pineapple.
All right we're gonna devour our faces.
- Okay bye. See you later.
- All right it is the end of the week
I somehow managed to make every freaking meal
that I ate this week.
Postmates was not Postmating
(laughs)
Except for one time, but we're not gonna go there.
I just needed a salad
(beep)
Overall this week I went through a lot of emotions.
I went through a lot of hunger.
And I'm just like really hungry.
I went through a lot of impatience.
An hour and 40!?
I went through a lot of pain.
(groans)
I got to the point where I just was really
used to just making a meal for every meal.
The first thing I thought of when I woke up
and was hungry was,
"Oh I have eggs in my fridge"
"I have this, I have that I can make."
I didn't kill any of my friends this week.
I didn't give them any food poisoning.
If I can do it, you can do it.
This is now a motivational video.
No but really,
if I could do it, anyone can do it.
Not only Chrissy Teigan's cookbook is so good,
it's so made with love.
So thank you Chrissy for just sharing that with me.
I love following you on Twitter
and now I love following your recipes.
(upbeat music)