Panini Press Chicken Wings & Veggies! | NO OVEN Dinner Ideas!

Panini Press Chicken Wings & Veggies! | NO OVEN Dinner Ideas!

August 16, 2019 30 By William Morgan


(gentle music)
– Hey munchies, welcome to the channel.
If you’re new, I’m Alyssia,
and I’m so stoked you’re here.
Today we are talking no
oven, no stove, no problem.
If you have a sandwich maker,
you can have a healthy cooked meal.
But first I have a super
special announcement,
and that is that my
“Kitchen Confidence” course
is back and open for enrollment.
A lot of you have emailed
me and messaged me
asking when it’s coming back.
It is here.
I first launched it earlier this year
and the feedback has been so awesome.
I connected with so many students,
I’ve learned from their experience,
and it is ready to share with you.
What is “Kitchen Confidence”?
It’s a program to help you learn
to trust yourself in the kitchen.
I started to realize that
having confidence in the kitchen
is really what made it possible for me
to keep weeknight meals quick.
I don’t need to depend on recipes,
I didn’t need to worry about
not having ingredients,
I wasn’t wasting food because
I was able to use what I had,
and that also helped me save money.
Everyone asked me for more
recipes and more meal preps.
And while those are great,
I think they’re really just Band-Aids
if you can’t trust
yourself in the kitchen.
If you really wanna figure out
how to make healthy eating less daunting,
you’ve gotta gain
confidence in the kitchen.
I wanna teach you how to do that.
And if you wanna learn, you’ve
gotta check out the course.
It is a six-week program but
you can go at your own pace.
You can go faster or slower.
And I’ve designed it
so there’s a digestible
amount of lessons each week
with some homework because the truth is
you can’t get kitchen
confident on the computer,
you have to get in the kitchen and cook.
Don’t worry, I step by
step tell you what to do.
I give you tons of tools and resources.
There’s over 30 awesome printables,
like an ingredient pairings PDF
that’s really a small booklet
to help you figure out
which ingredients pair together,
a seasonings guide to help know
which seasonings pair well together,
a guide to help you learn
which foods cook around the
same pace to keep meals quick,
and cheat sheets for composing
meals, DIY sauces, and more.
Stay tuned to the end
if you want one of those tools for free.
And one of my favorite features
is the resource cabinet.
It is a huge compilation of
videos which are essentially
easy, quick, one-minute tutorial videos
that show you how to cook pretty much
any protein, veggie, green,
eggs preparation, et cetera.
I wanted it to be easy for you
to find it all in one place.
At the end of the course I also show you
some example meal videos
to inspire your no-recipe cooking,
and I show you how to use
recipes to your advantage
rather than letting them hold you back.
Now, we opened enrollment
earlier this week
and actually it closes tomorrow.
So if you want in, there
are some spots left.
We are limiting enrollment
because I really try to be available
to help the students who are there.
Don’t hesitate, check it out
at KitchenConfidence.com.
I am so excited about this course.
I have put my heart and soul into it.
And I have just been
stoked after the last round
to let more students in.
Okay, so finally onto the
real meat of today’s video,
how to make a meal with a
sandwich press and nothing else.
This is from the section of the course
where I give you around 10 dinner demos
for inspiration and guidance.
This one is a little
different than the rest
because the goal isn’t to teach you
how to cook with sandwich maker
but to show you what you’re capable of
when you’re not depending on recipes,
once you have that kitchen confidence
that’s already within you unlocked.
We are going to get there together.
Here’s that video.
(gentle happy music)
Hey, welcome to this week’s dinner demo.
We are making chicken wings and vegetables
using a sandwich maker.
So maybe this is the first episode
of sandwich maker meals, who can know.
This episode is not really
the same as the others
in that the goal is not necessarily
for you to replicate what I’m going.
The goal is not necessarily
for you to cook chicken
wings in a panini press.
But I wanted to have fun and show you,
remind you about the concept
that cooking is nothing
more than applying heat,
and where you get that
source is up to you.
So I’m gonna get that heat
source from the sandwich maker.
So I’ve got some chicken wings here.
The reason I chose chicken wings
is because there’s less mean on them
so they’re gonna cook through
a little bit more quickly.
So I’m simply going to add
some oil and seasonings.
And I chose the seasonings
using the “Seasonings Guide.”
So remember, you have those
tools available to you
from week one.
I’ve got some paprika, some garlic powder,
some cumin, and some salt.
And as I’ve reminded you
throughout the course,
you’ll get more comfortable
with how much to use as you go,
but I did provide guidance
to get you started
in those tools.
As for my ingredients,
I’ve got my chicken wings,
some sweet potatoes, and some vegetables,
some Brussels sprouts and broccoli.
But you could use whatever you want.
Feel free to reference the
“Ingredient Pairings” guide
for help on choosing ingredients.
So my panini press is preheated.
I’m gonna open it up and add
the chicken wings onto it.
So these chicken wings
are already prepared,
ooh, hear that sizzle?
These chicken wings are
the ones that already cut.
They’re called party wings.
And it makes it a little bit easier
because I don’t have to do the
nasty, like tendon cutting.
Already, they’re on the sandwich maker.
I’m gonna close it up.
And now, there are not a
ton of recipes out there
that give guidance for times on this,
so I’m just gonna kind of play it by ear.
I’m gonna start with about
five minutes, seven minutes,
and see where we’re at and
check if they’re cooked through.
In the meantime, I’m going to
prepare my other ingredients.
All right, so I started
with the chicken wings
because I know they’re
gonna take the most time,
since meat is gonna take
longer than vegetables to cook.
So while that’s cooking I’m
gonna prepare my vegetables.
I’m gonna do the sweet potatoes next
because those will take the
next most amount of time,
and then the Brussels
sprouts and broccoli last.
For the sweet potato, I am going
to toss it in a bit of oil,
and this time for flavoring I’m gonna use
some cilantro and lime juice.
And of course salt.
Always salt to bring it all together.
And I’m going to save a
little bit of the lime juice
for the end to really make
it taste a little more fresh,
because sometimes you lose a bit of that
once you’ve cooked it.
For the broccoli and Brussels sprouts,
I’m going to just keep it simple
with some oil and some salt and pepper,
and then I’m gonna finish it
with a little bit of
lemon juice for freshness.
So using this is almost like a grill,
so I can kind of guesstimate
the times similar,
but the best thing to do
is just keep an eye on it
and I can poke it with a fork.
For the chicken wings I wanna
make sure it’s cooked through.
I could use a meat thermometer
but it’s really hard to
get a meat thermometer
into a chicken wing
without hitting the bone,
so I’m gonna just check the juices.
Look at that.
Look at that char.
Okay, so I’m gonna
check if these are done.
Oop!
I’m gonna check if these are
done by just poking into it
and seeing if the juices
that come out run clear.
Okay, so there’s still a little bit red.
The juices are not completely clear,
you can see on the plate
it’s a little bit red,
so I’m gonna let them cook
just a little bit longer.
Another minute to two.
All right, it’s been another two minutes.
Let’s take a look
and see if the juices come out clear.
Yes, the juices are coming out clear now.
So if you don’t have a meat thermometer
or if you can’t really use one
’cause the meat is so small like this,
checking if the juices run clear
is a great way, especially for poultry.
All right, so the chicken wings are done.
I’m actually gonna put them
straight onto the plate.
And to keep them warm
I’m just gonna cover them
with a saucepan lid.
I’m just gonna give
this a quick wipe down.
The flavor is gonna be good.
So on a grill, for instance,
one of the reasons you don’t
wanna clear it too much
is you want that leftover flavor.
But I used paprika, maybe I
don’t want so much paprika
on my sweet potatoes.
So I’m just gonna give
it a little wipe down now
so it can be fresh for
the next components.
All right, it’s still hot,
so I’m gonna keep going,
this time with my cilantro
lime sweet potatoes.
They’re all cut to be
about the same height
so that they’ll press evenly.
And these I imagine are only gonna take
three or four minutes.
As we’ve talked about many many
times throughout the course,
this is the time to do a dish.
I’ve got three to four minutes,
I’ve still gotta cook this.
I actually have enough time
to get all the dishes done
if I’m working during that time
instead of just sitting here and waiting.
So this dish is done, this dish is done,
I can set those aside and clean as I go.
All right, let’s check these out.
Ahh, pretty grill-marked.
And I’m just gonna poke it.
And it’s not quite as tender as I like it,
I’m gonna let it go one more
minute, it’s almost there.
You see how they all have grill marks?
That’s because they’re
almost the same size.
So this one is maybe a little bit shorter
and that’s why it doesn’t have
the exact same depth of the grill marks,
which is why you wanna cut
them similarly in size for this
but also in the oven, just
to give you an example,
when one’s much bigger, it’s
gonna take more time to cook.
All right, so we’ve got a little
bit more grill marks there
on that back one now.
Much more tender, perfect for me.
You cook it to your liking.
And onto my plate it goes.
All right, keeping that
warm for the last component,
the vegetables.
I’m just going to get these all on here.
Now, I tried to cut these,
again, so they’re similar in size
but I wanna make sure everything fits
and has space for the heat to touch it.
And I’m gonna let these go for
about three to four minutes.
In the meantime I am gonna add
a little squeeze of lime
juice to my sweet potatoes
and why not some of the chicken wings.
Paprika and lime juice go
well together, why not.
And a little acidity at
the end, never a bad idea.
This is my last component.
The rest of my dishes can
be done now while this cooks
and I’m ready to go.
All right.
And just under four minutes later,
look at those grill marks.
Ah, it looks so pretty!
The rest of my food has stayed warm.
I’m gonna transfer these vegetables.
All right, so that
might be more vegetables
than you’re used to with the serving,
but I like a lot of vegetables.
And look how pretty it
is, there’s so much char.
I’m gonna finish up the
vegetables which, remember,
I just seasoned with
simple salt and pepper,
with a squeeze of lemon juice.
I’ve talked before, I’m
making it look pretty,
it’s just most fun to eat.
So a little bit of cilantro
on top of everything, why not,
and look at these colors I’ve got.
Vibrant green, orange, the char.
And remember, that char
is gonna add flavor too.
So sometimes the cooking method
is gonna add more than the seasonings,
so you don’t need to overdo
it with a ton of seasonings
because adding that char
is gonna make it taste
really, really good.
So thanks so much for
watching this dinner demo.
I just want you to remember
on your journey to kitchen confidence
that experimenting is key.
Getting in the kitchen and
just trying something out
and seeing how it goes
is going to make you feel more
inclined to keep doing it.
So thanks so much, come
back and see me next time.
I hope you found that helpful.
The key is your kitchen confidence.
The more confident you get in the kitchen,
the less you will fear messing up
and the more you’ll be
able to try new things
and make your healthy
lifestyle easy and sustainable.
Throughout the course I
give you video lessons,
homework, and tools to
help you learn fundamentals
which will give you
confidence in the kitchen.
I’ve tried to make it easy
so it doesn’t take up
too much of your time
and it helps you learn
efficiently with guidance.
Another one of the questions
I always get asked is,
how do I know what goes
together or where to start?
I created a tool that I mentioned earlier
that I’m going to share.
You can have it for free
today as a downloadable PDF
that I have named “The
Composing Meals Cheat Sheet.”
It gives everything you need to get going.
So how to compose meals,
ingredient pairing inspiration,
portions guide, vessel and serving ideas,
seasoning inspiration, flavor inspiration,
and even some full composed meal examples.
I am so super excited about it
and all of the tools
because it’s gonna help
you take the guesswork
out of flavoring and have some fun.
It is so useful, and
today you get it for free.
You can download it using
the link in the description.
If you enroll in the course
you of course get it as well
and all of the course content,
including tons of other
downloadable tools.
If you want more videos like this,
be sure to sign up for the course
before we close enrollment
tomorrow, August 16th.
There are more videos in the course.
You get lifetime access
and we will continue
adding to that library
for all enrolled students.
Thanks so much for being here.
I can’t wait to help you
find your kitchen confidence.
And of course, remember,
it’s all a matter of mind over munch.