- Hi, I'm Rie!
I'm a Tasty producer.
As always, I've been challenged to take a common food
and make it fancy.
Here are today's rules.
You must completely use the food given.
You can only add to the food.
You can buy whatever ingredients you wish.
Okay, let's see what we have today.
Of course my drum rolls.
(drum roll)
Lunchables.
I've heard of it, but I've never knew what it is.
Andrew told me there is a one called Brunchable,
come with mimosas.
I'm not sure if it's true or not.
Just according to the package,
it look like crackers, ham and cheese.
Is this lunch?
I always forget kids had smaller stomach.
So I never had this before, so let's try this.
I thought it was block of cheese, but it is sliced.
And crackers, and ham.
So it's almost like kids cheese board.
It's fancy.
Mm, It's good.
It might be challenging
'cause I have to use three components,
but I think I have a great idea.
As always, I'm excited to
make it fancy.
Here's what I got.
Asparagus
eggs
chicken breast
rosemary
thyme
fingerling potatoes
butter
garlic
Parmesan cheese
orange juice
and sparkling wine.
From the pantry, I got
milk
flour
Dijon mustard
garlic powder
and onion powder.
Let's get started!
Make it fancy.
Okay, I'm gonna begin with my potatoes.
I already washed the potatoes.
It's fingerling potatoes.
It's one of my favorite kind.
Usually come with purple color and like red skin.
It's three different color, so I think it looks really cute.
And I'm gonna cut it in half.
It fits my lady,
they came back from the spa super sharp.
You know, someone on Instagram tagged me,
he took his car to the carwash
and he said "Took my lady to the spa".
So everyone has their own lady,
what's your lady?
Put them in the bowl, coat
the potato with olive oil.
When you're coating something,
usually you have to start with liquid,
If you season with the spice first
everything gets kind of washed off.
Usually using my hand is the best tool.
Two sprigs of rosemary.
Thyme, we're gonna do like, four.
Salt, two big pinch, and pepper.
When you salt something,
you have to salt super high
so it sprinkle evenly.
If you get too close you are
only pointing at one.
So I transfer everything to baking sheet
cut side down so it get crispy.
Bake this in oven on 425 Fahrenheit
for 20 minutes to 30 minutes.
So potatoes are in the oven and
I'm going to move on to the chicken.
I have plastic underneath it
and I cover it with another
plastic over the chicken,
and I have a secret weapon.
The sledgehammer.
Do you know the name of sledgehammer?
Mjolnir.
I have Mjolnir, and I'm going to pound chicken.
So this one has two sides.
This one is for tenderizing meat,
but this part is just flat.
And I don't want to make any mark,
so I'm using this flat part.
So I'm going to sprinkle
one teaspoon of garlic powder and
one teaspoon of onion powder on the chicken breast.
And salt, one big pinch, and pepper.
I'm going to add ham.
How can I fit this?
It fits perfectly.
Wow.
Cheese, same thing.
Amazing.
A Lunchable is made for this.
Fits perfectly.
Roll this up,
and roll again
and kind of twist the end like candy.
Kinda want to make a cylinder shape
And you're gonna roll against the surface
so it is super tight.
And I'm going to tie end.
Chicken rolls are done,
and I'm going to rest this in the refrigerator
for 20 minutes.
I'm going to make sauce meanwhile.
You mince garlic,
I'm using this knife called the payday knife.
It's easy to cut small things like garlics.
This is one of my right aides.
Two tablespoon of flour
and two tablespoon of butter.
So first, melt butter.
One and a half cup of milk.
One eighth cup of mustard.
So butter is melted,
I'm going to the garlic,
add flour and whisk.
Just like, a minute or so.
Slowly add milk.
So this is very similar sauce called bechamel.
It one of the milder sauce in french cooking.
So what you wanna do is
keep whisking until it thickens.
We are going to use half cup
of Parmesan cheese .
It's nice and thick,
so I'm going to add the Parme cheese
and Dijon mustard.
Remove from the heat.
Good.
Sauce is ready, I'm going to set this aside.
So for my next step,
I have flour and eggwash,
I used four eggs.
And I'm going to grind up some crackers.
So you just wanna grind up until fine.
Chicken is from the fridge,
and I'm gonna start coating
with flour, egg and cracker breadcrumbs.
So oil has to be 325,
I'm going for internal temperature 165 Fahrenheit.
If it doesn't reach that point,
I'm going to finish off in oven.
Nice sound.
Okay, so color looking really good here,
so I'm going to take it off,
cause I don't wanna burn.
And I'm going to check the temperature.
This one is 153, this one is 114.
So I'm going to finish off in oven,
about ten minutes and we will
check the temperature again.
Next we're gonna do asparagus,
Towards to the stem it's a little bit fiber-y.
Remove those kind of tough part.
There are two ways to do it,
one is when you kind of snapping,
and naturally snaps that part, it's fine.
Or you can just cut the end and use the peeler.
So I'm going to use three to four tablespoon of water,
the water starts bubbling up, add asparagus.
Cook it 'til they boil and look shiny
and a little bit of grill mark almost.
Season, salt, and pepper.
The asparagus looks done,
so I'm going to transfer to the tray
and move on to the next step.
Chicken, and the temperature reached 165,
so I'm going to start plating.
Whoa, cheese is oozing.
This spiral looks great.
Potato looks good too.
I'm so happy how it turned out.
Lunchable, it's not for lunch,
Lunchable is for chicken cordon bleu.
(gentle piano music)
It's so good.
Welcome Andrew!
- Thank you Rie.
Somewhere in here is hidden something
that would normally be described as not fancy.
- Exactly - Is that right?
- Do you wanna try it?
- Sure.
What are you doing?
- I'm opening the champagne.
- Should I wait?
- If you guess it I will pop the champagne.
Like it? - It tastes really good.
- Yes!
- There's the ham component,
there's usually some cheese in there.
Oh, Is it Lunchables?
- Congratulations!
Do you remember, you told me
there is a Brunchable, for come with mimosa.
- What? - You said-
- I said somebody should make Brunchables.
- Oh, you said somebody should make it.
I said that that already existed.
- No!
- Here you go, it's Brunchable.
Three, two, one,
(Both) Make it Fancy!
Okay Adam, welcome to Make it Fancy.
- I'm getting Andrew's leftovers?
Is that all I am to you?
- But it's fresh two pieces on the plate.
- You made leftovers fancy.
That's what you made fancy.
That's good.
The ham is sweet.
- Ham is one of the ingredients.
- Yeah I know, I was standing right over there.
- Did I make it fancy?
- If I say you didn't make it fancy,
do I not have to do the fancy dance?
- Either way you have to do the dance.
- Great. - Just do this.
Three, two, one, Make it Fancy.
Make it Fancy.
But I made it fancy right?
- Yeah.
- Yes, okay.
Thank you so much for watching,
I hope you make at home,
if you make it, please tag me on Instagram,
and don't forget to dance, Make it Fancy.
(upbeat music)