3 AMAZING dinners we made this week! You need to make them, too! 189

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0:00 Hey y’all
0:28 Air Fryer Asparagus
1:35 Lemon Garlic Shrimp
6:28 Ground Beef and Broccoli https://thecozycook.com/ground-beef-and-broccoli/
12:09 Subbie Supper intro Stephanie
13:43 Italian Penicillin Soup

*Subbie Supper* Italian Penicillin Soup
6 cups of chicken or veggie broth
5 cups of water
3 celery ribs (cut in half)
3 carrots (peeled and cut in half)
6 whole garlic cloves
1 onion cut in thirds (yellow or white but I prefer yellow)
1tsp salt (or to preferred taste)
1-2tbsp of chicken bullion (optional)
16oz Pastina (Stelline)
Finely grated Parmesan Cheese (I LOVE fresh or the kind in the tub but Kraft works just fine as well)

Add water and chicken broth to stock pot or Dutch oven along with all the veggies and salt and bring to a boil. Once at a boil, turn down heat to medium-low and partially cover the lid leaving about an eighth of an opening and let cook for about 45 minutes or until veggies are tender.
Once tender, scoop out all veggies and add to the blender along with a couple ladles of broth and chicken bullion (if you want, it adds a little extra flavor) and blend all until smooth. Add blended veggies back into broth and salt to taste if needed.

For the Pastina you have a couple different options:

•You can add the Pastina to the broth (when veggies are in blender and separate from broth) and boil until cooked. Make sure to scrape the bottom every now and again as it will stick.

OR

•You can cook it separately and can pour your finished broth over your individual bowls of the Pastina

Either way, once you have served your individual bowls, sprinkle Parmesan cheese over your soup and enjoy! This dish is amazing anytime but SO good for you when sick and will have you feeling better in no time.

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I had to check before I get on she said she was trying to check for some Boogies hey y’all go ahead go ahead go ahead bag you just make a lot of noise so they can hear that Instead sound check one two three hey y’all I’m Mandy and this is Mandy in the making tonight we are doing I’m so excited um we are having some lemon garlic shrimp and if you know anything about cooking shrimp it takes like this much time so before we get started on

That we’re going to get started on our asparagus we’re going to be doing asparagus in the air fryer it’s going to be a good night let’s do it we’re going to start prepping our asparagus but first we want to preheat this to 400 so I just rinsed our asparagus really well

So I’m going to dry them off a little bit I’m going to chop off the ends there we go what did you do with that bag you popped it and then threw it away yeah okay no big deal I’ll just go over there okay so we’re going to take our

Asparagus drop it in here let me grab get a little bit of olive oil don’t need a lot just toss that around with my knife we’re going to use some garlic salt and then a little bit of Parmesan cheese and then we’ll put more parmesan cheese on

At the very end but right now we’re good so let’s just wait on this air fryer to finish preheating we got to peel the shrimp I wasn’t thinking about it do you want me to take the tails off now no don’t take tails off leave tails on why because that’s what they say

Do don’t be taking the tails off well I kind of took that tail off that Tails sorry he lost his tail sorry dude the Tails need to be Attached says who my helper helped me peel all of these we left most of the tails on I’m going to add in about a tablespoon and a half of olive oil now we need the juice of one lemon we need some minced garlic about three cloves which is about a tablespoon some paprika

For some good color and then you can leave this out but yall know we love a little bit of heat so I’m going to add some crushed red pepper flakes not a lot and a little bit of salt and pepper to taste and then we’re just going to let

This hang out while we get the asparagus started and we’re also going to throw some croissants in the oven if you ever struggle to know how long to cook something in the air fryer I have this linked in my um description box or in my Amazon store but this tells you right

Here I’m trying to get it to focus focus we’re going to do it at 400 it says for 5 minutes but I’ve got a lot of them so we’re probably going to go closer to 7 minutes but our air fryer is ready I’m just going to spray it with a little bit

Of oil let’s put it back in or let’s put it in at 400 let’s try 7 minutes and see how that does so we’ve got this large Skillet we’re heating it to about medium high we’re going to add in that’s about a tablespoon of oil and then we’re going

To also add in it says 2 tablespoons of butter but we had like half a stick left and it’ll be fine our butter has melted everything is nice and hot Steven is going to add in our shrimp probably can get all of that it said you could add

The juices too so yum so we’re going to let this cook for about 2 or 3 minutes on this side and then we’ll have that fun pain painstakingly painful job of flipping every single one of them these will be done in just a second that’s the great

Thing about shrimp it takes no time at all so if you’re hungry and in a hurry shrimp it is look how pretty oh my goodness it smells so good all right and our asparagus just finished so I’m going to grab that out we’re going to toss

That or I’m going to sprinkle just a little more parmesan cheese on top and that’ll be ready oh man butter lemon yes garlic so good oh man that is really good the texture of the shrimp it kind of reminds me a little bit of a shrimp scampy yeah that

Sauce is amazing we should have like saved the sauce in like a dipping contain yeah yeah it’s really good really good oh yeah all right try try an asparagus all right uhoh we got a thumbs up the texture of that is perfect good like that is perfect awesome I was

Afraid it was going to be like crispy you know no like twoo crispy it is not it is like the perfect good I’m so glad 7 minutes is the magic minut you did really good well thanks I am so glad yeah I don’t know what you have to

Somebody out there probably knows why we’re supposed to keep the tails on the shrimp yeah I don’t know to me it just makes more sense to take them off but you know whatever y’all need to try making shrimp this way if you don’t already do it because oh my word it’s so

Delicious and then of course these croissants are amazing so this dinner is I mean it’s like you get something you get at a restaurant yeah do you want some croissant okay hold on let me just drop it there we go yep what she wanted what’s That qu C no qu qu qu Quant laughing at me boy I can’t even hold the camera I’m trying I what do that not sound like that all sound right why am I weezing when I what do you want do you want some qu okay okay there it’s my daily french

Lesson all right well it’s I mean I’ll give you a 75 I’ll give you a 75 PR say say it again press on qu qu qu it is a busy day today so I need a quick meal and this one is going to take right at 30 minutes and it’s going to be

So good you’ve heard of the dish beef and broccoli well we’re going to do ground beef and broccoli we’re going to serve that over rice first things first I have a cup of rice in two cups of water on the stove so we’re going to let

That cook the recipe doesn’t call for it but I had just a few of these uh shoestring carrots left so I’m going to throw that into it because why not but I’ve got this broccoli I guess fuette this broccoli head so I’m going to cut this up into bite-sized pieces I’ve

Already washed it and kind of patted it dry this is going to be the first thing that we cook so we’re going to soften up soften up our broccoli it says you need about 3 cups I just we’re just going with what I have next I need to slice up

This red pepper oh it had babies that always tickles me I don’t know why I’m amused easily and we need a yellow onion diced okay that’s all our chopping and dicing we are going to take a couple of tablespoons of corn starch and mix it with a cup tablespoons of cold water

We’re just going to set this to the side we’ll use this a little bit later and I’m going to do a little more than what the recipe calls for for the sauce I’m not going to quite double it but I’m going to do a little more just because

We like extra sauce so we’re going to make our sauce it calls for one cup of beef broth so I’m going to do about a cup and a half it calls for a four a cup of soy sauce I am using low sodium soy sauce so I’m doing a four cup plus

Another half of that we need about four tablespoons of brown sugar we need a tablespoon or a little bit more of honey that’s that’s appropriate thank you very much for that need some minced garlic I’m just going to use the rest of this I have another one of these in the

Pantry I can open it calls for a half a teaspoon of ground ginger so I’m going to add in a little more than that and then we need a a teaspoon or a little more than that of toasted sesame oil let’s whisk that together and we’re just going to set it

To the side let’s go over to our stove top okay I’ve added about a tablespoon of olive oil to this hot Skillet it’s at about medium I put olive oil in it calls for peanut oil if you have that use that Gracie ma’am she’s very vocal today we

Just got to deal with it now we’re going to toss in our broccoli we’re going to let it sit here on medium for about 4 to 5 minutes to kind of soften it up a bit see how pretty bright green that is I always love to see veggies turn that

Bright green okay these have been going for about 4 minutes we’re going to remove this I just put it back in the bowl that it started in now we are going to cook our ground beef just got one lound every time let go there we

Go I also added in our diced onion and I’m going to season the ground beef as well with a little salt and pepper I’m going to throw in some crushed red pepper flakes because we like spicy but you could definitely leave that out and throw in some salt not a lot because

You’ve got some soy sauce going in so you don’t need a lot um you can use white pepper and I have that but I’m just using just regular black pepper and just a little bit of crushed red pepper now we’re going to add in our red pepper

That we sliced I’m also going to throw in my carrots and we’re going to let this cook for another minute or so okay it’s been another minute we’re going to add in our sauce mixture and we’re going to let this come up to a bowl now that

It’s starting to simmer we’re going to let it simmer for a good 2 to 3 minutes to kind of reduce it’s been simmering for a couple of minutes so now I’m going to add in our corn starch you want to make sure that you stir it again okay

I’m going to add one more tablespoon of cornstarch with another tablespoon of water just because I did increase the liquid and it’s not quite thick enough for me so that should do it oh yeah it’s already doing its thing okay so let’s add our broccoli back in I’m

Going to turn the stove off I’m going to toss this around and we’re going to eat it’s time to eat it’s time he is so excited yes I am that is delicious yeah yes that sauce sweet yes it’s got this sweet flavor mhm it’s got um maybe some

Soy or some kind of Y and ginger mhm very delicious good M does it have any spice to it at all mm oh okay I added some red pepper to it but I didn’t add a whole lot so maybe I didn’t add quite enough maybe just a tab but you know me

M right like you could pour Sriracha all over the top of that my spice level is like give me nuclear okay maybe just a hint of spice there but okay really good flavors we have not been using as much cheese in our meals lately she’s like you ain’t got to tell

Me poor thing oh it’s your poor pitiful girl is it or is it not a go backer uh-huh yes it is most certainly a go backer it is so good y’all so I can definitely taste the um crushed red pepper in here when he says he likes his stuff nuclear he’s not

Joking when we go to the Thai restaurant and they say we have a level of 1 to five what do you say 10 poor baby Gracie Lou hasn’t have ever had nothing to eat in her entire life bless her heart how have you made it 20 years girlfriend how we don’t feed you

It is our third recipe for this video which means it’s subie Seer night I feel like I need to explain all of the noises you’re going to be hearing first of all the dishwasher is going right now that’s my bad second of all we’ve got a contractor here working in our one of

Our bedrooms that we’re converting into an office so you may hear some loud noises in the background we’re just going to pretend like that’s not happening and we’re going to cook okay okay today’s subie supper comes from Stephanie and it is one called Italian penicillin I love the name of this

Recipe it’s so creative it’s so cute and it’s using a different pasta than I’ve ever used it’s this and I almost just used orzo instead but I really wanted to get the correct pasta so this recipe comes from Stephanie she just turned 30 she said she lives in a

Small small mining town in California called Auburn she and her husband Nick have been married for 3 years and they have two young Sons David who’s two and Jonathan who is about 5 months old and weighed 10 lbs at Birth I feel like you should get an award for that so

Stephanie is half Italian and she said her grandmother was a loving sweet Godly lady and she misses her terribly but her grandmother had nine children and 16 grandchildren and she showed her love through making food and she said nine times out of 10 when they would go over

The grandkids would go over she would have pastina ready for them or Italian penicillin and Stephanie is just excited that she gets to pass this recipe down to her boys she said David loves it so it’s just a family tradition and it’s I’m assuming with the name it’s made for

When people are sick especially so we’re going to give it a try let’s make it okay one of the reasons I love this recipe is because even though it has a lot of veggies I don’t really have to chop them very much because later much l later they’re going to go into the

Blender we’ve got this celery here we’re just going to cut it in half we need to peel these carrots and then just cut them in half as well now I just need to take this yellow onion she said you could use a yellow or a white and cut it into thirds

Okay and then lastly we’re going to put in six whole cloves of garlic I just need to peel these okay that’s all the topping we have to do so let’s over to the stove top you’re going to need a dutch oven or a large Soup pot and

You’re going to add lots of water so I’ve got four cups here I’ll do one more cup you need five cups of water and then we need six cups of either vegetable or chicken broth so I’m going to use this entire thing which is four cups and then

I have an additional two cups Ma’am so let me open this and pour this in we’re also going to go ahead and add all of our veggies in I’m going to bring this up to a bowl so I’m going to turn it up to about medium high and once this

Up comes up to a bowl we’re going to let it simmer for quite a while so I’m going to put the lid on it oh she also said you want to put some salt in here so I’m not going to add too much because my chicken broth was not the low sodium

Okay we are up to a bowl I don’t know if you can see the steam rising out of there uh I don’t know that you can see that but what we’re going to do is we’re going to turn it down to medium low and we’re going to let this simmer for about

45 minutes now she said to put the lid on but leave it off just a little bit it’s very hot we’ll see if I can manage that there we go so we’re going to leave it open just a little bit and we’re going to let this simmer for 45 minutes

So let’s set the timer 1 minute are we going to there we go it has been 45 minutes of pure torture because this smells so good I’m going to make sure that these are good and tender but they should be they are extremely tender so

Let’s move on what I’m going to do is get all of the veggies out along with a little bit of the broth and we’re going to add it to my blender here I’m filming blending it that’s what I’m doing oh you filming it my bad that’s okay step me

Step you let me say hi real quick okay say hi Oh you got to fix your hair you know oh my okay now this step is optional but I’m going to go with it because it adds so much flavor she said you can add 1 to 2 tablespoons of

Chicken bullion so that’s what I’m going to do I can’t open it hold on oh this is not even helping seriously maybe I should do it on this one yep that’s what I needed okay so I’m going to add like a heaping tablespoon as well as a couple ladlefuls of our

Water our broth I guess before we go blend that I am going to bring this back up to a bowl because we are going to boil our pasta in here you need 16 oz of the pastina pastina I don’t know how you say that that she also said that if you

Wanted to do it separately you could but I’m just going to do it all in the one pot so if you wanted to boil this separately and then just put some of the noodles into a soup bowl and then pour the broth over it you can do it that way

I’m pretty sure we just blend it until Oblivion right blend until smooth that’s right hard in a blender I the songs that go through my head at all times during the day there is always a song going on in my head always we just spin around to a beautiful

Oblivion oh I hear the water coming back up to a bowl so let’s head over there we’re going to add our pasta in and we do need to stir it pretty often so it doesn’t stick to the bottom it only needs to boil for like 5 or 6 minutes it

Is time to add the veggies back in I’m really loving this concept let’s put this in a bowl oh you’re welcome you are so welcome and since we have construction going on right now my dining room is a complete disaster it has furniture from the office area in

There so we can’t sit in there so we’re going to have to just eat in here no big deal man y’all just missed it he just had his nose straight up just in his soup man that smells delicious look at this on them WRA proper soups it’s hot very hot be careful

Wow it’s interesting we got some flavor in that hold on a second what what is this what is this what is the stuff in there it’s pasta and then the veggies were all Blended man that is good if you were not feeling well man yeah this will be soup this is

The soup yeah this is really I understand why they call this Italian penicillin I love it it’s very comforting you don’t have to chew it you don’t no chewing no chewing necessary one of them no teeth meals if you’re new around here we have several of those in our uh rotation

Because he’s like oh you don’t even need teeth for this one you don’t you don’t need teeth just gum it that’s amazing Stephanie thank you so much for sharing this recipe I have never had anything quite like this and it is so flavorful oh man and you know what I might I might

Take some some to Tabby cuz her boys aren’t feeling good that actually would be a good thing to take if it survives Tabby if you’re seeing this and you never saw any of this soup ooh warmth this is why next time somebody is sick or it’s a really cold day and

You’re wanting a big pot of soup this is it