These 15 minute dinners are GUARANTEED inspiration

00:00 - Intro
02:32 - Chicken & Salad
08:45- Stir Fry
14:02 - Pasta

More 15 minute meals videos:

Follow me on instagram @lifebymikeg for behind the scenes action!

Music Credits:

Video Credits
Creator and Host - Mike G
Co-Editor - Christopher Pressler
Blog Writer - Alex Chung

[TheDeathofswing]

If anyone was curious about the Turkish "chicken spice", it's literally called that (tavuk baharatı "chicken spice" or tavuk harcı "chicken mix") and it has (just from one example) sweet chili powders, thyme, oregano, black pepper, ginger, nutmeg, clove, cardamom, onion and garlic powder, salt, cinnamon, safflower flower, cumin, coriander, fenugreek. Occasionaly breadcrumbs as a filler/binder, too. Good stuff, especially if you blend your own!

[KrisPBaconnn]

You’re literally living the life I want to live. Your videos are so beautiful and inspiring!

[Flippokid]

I would be very interested in a garden plan video where you take a tour in spring and show what you're putting in the ground.

[pmal]

I watch these videos knowing damn well that I will not be able to make these meals in 15 minutes, but that won’t stop me from trying. Always appreciate the inspiration and ideas!

[sueannesullivan]

Your garden is amazing and it’s fun to see how happy and excited you are about it!❤

[dnveas]

Thank you for explaining the reason behind why you do certain steps (example: cooking the aromatics) it’s really helped me step up my cooking because I can now use that knowledge to add more dimension to other dishes because I under stand the reasoning behind it lol so thank you!

[brocsewell]

MUCH better editing in this episode compared to the bombastic style of the previous video. Minimal, focused on technique, information, and the food. Love it.

[ThatMakesSenseToMe]

You and Adam Ragusea’s videos have helped me feel so much more comfortable just clanking things together and trusting my instincts. If it isn’t “official” it doesn’t matter. I was hungry and it ended up good.

[jillcnc]

That garden is amazing. I can't even get azaleas to grow here in NC. I got the Cosori Lite based on your recommendation and my life has been forever changed.

[JsMomma]

It is so cool to see how far you've come from cooking in the tiny kitchen with Josh. I still watch those videos. You are always my go to when I need to recipe inspiration.

[jeannamcgregor]

Can you talk a little more about how you create your stir fry sauce combinations? I've learned so much from Pai at Hot Thai Kitchen in part because she points out that, for example, fish sauce is your salty, palm sugar is your sweet, and black vinegar is your sour, and how you want to balance your flavors to give complexity. It's all about WHY you choose the ingredients you did. That opens up a world of creativity when you have a flavor structure to aim for. Thanks!

[TJtheBee]

Feeling you on the "there's way more reward in a half-decent homemade meal than a take-out one" for sure. Made *okay* lasagna last night, and while it didn't particularly blow me away, I'm still happy that I gave it a try. And now I have a new recipe for the future that I know I can make! Definitely better off having done that than ordering out again.

[urbo]

King Oyster Mushrooms with baby bok choy and egg fried rice is one of my favorite quick dinners to make! You also inspired me to ALWAYS create stock from leftover chicken and turkey carcass. So thank you!

[avalonprojectwildfire]

12:20: Cutting the pak choi, and adding that to the pan: since the stems and leaves do cook very differently, what I do is to separate them into two piles on the chopping board (roughly- no need to be precise because it's tasty raw!), then chop up the stems and add (similar timings to peppers or mushrooms), then add the leaves 1 minute before the end (treat it almost like spinach).

[jessicawarner]

I cook constantly and kind of can't stand it (2 year-old and 4 year-old critics in-house) but without fail your videos make me motivated and interested again.

[KarIiah]

I love that this isn't perfect - things are flying out of the pan sometimes and there are spills of sauce here and there - makes me feel better when not everything goes to plan when I try. <3

[priayief]

I liked all the tips but especially your tip about freezing a chicken breast in a baggie then using the baggie to pound the breast to a uniform thickness. Just yesterday, I vac-packed pre-pounded breasts for cutlets (which I do frequently). But doing it your way, I have the option of using the un-pounded breast for other recipes and if I'm using for cutlets, it's quick and easy. Thanks.

[ajay-vuor]

Absolutely love your bok choy beds! Amazing!!

[surferkat]

comforting and light is also my favorite combo. Thanks for sharing your tips!!

[katrionawolff]

I love the chaos in you videos, because that’s how it really is being a home chef.