In honor of June being National Dairy Month, we’re making 10 absolutely delicious (and absolutely easy) things out of the supermarket dairy aisle. You can thank us later.
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hey when it comes to the supermarket Dairy aisle we are creatures of habit we get to the store we reach in and we tend to grab all the same things the cheese the butter the whatever but I’m here to tell you you’re missing out on a lot of great delicious and even healthy things not to mention the newest and fastest growing segment dairyfree plant-based organic and natural but lucky for you it’s National Dairy mice and today’s video is brought to you by Easyhome meals.com and sponsored by the national Frozen and refrigerated Foods ass a you ready let’s go and before we get going now that I’ve been spending time in the dairy aisle you can’t help but notice what seems to be a plant-based Revolution taking over the dairy aisle plant-based milk oat milk coconut milk soy milk is the largest segment of the plant-based category at retail what does that mean that means if you’re not drinking plant-based milk now oh baby you will cuzz it’s coming for you it’s very good okay should we get going let’s start with oh did I tell you we’re doing 10 things today 10 things out of the dairy aisle let’s start with some breakfast items well it’s a glorious day and we’re starting with cheesy hash brown waffles these are going to be great couple eggs easier to beat them now before you put the rest of the stuff in and the rest of the stuff will become a little garlic powder little onion powder little smoked paika look these are kind of optional you can do what you want if you don’t like any of these you can leave them out salt and pepper na nail the hash browns two more things some shredded cheese and I’m going to throw in some green onion diced just the really bright green part and mix and when it’s mixed beautifully get your waffle maker here’s what we do we open up one side oh it’s hot and we spray it there too we take about half our mix and then we go this recipe below by the way we’ll make two nice size Waffles close her up lock it flip it rinse and repeat she’s locked loaded and ready to cook here we go who’s ready to see ready uh D oh snap look how pretty let me get this child out oh oh your gorgeous cheesy goodness oh oh it’s hot no surprise over here jeez Louise this one of the prettiest things I’ve ever seen look at that guy I mean look at those guys look at that kid look at these beautiful edges oh come to me sweetheart wow wow wow look it oh oh boy it’s hot why why am I surprised it’s just been in a waffle maker for minutes oh this bite it’s about this crispy bite let me ask a question did this look easy did it look easy yes is this something you could make at home yes how perfect today’s sponsored by Easyhome meals.com for stuff like this M the only thing this could possibly be missing would be an egg the addition of a fried egg on top would be outstanding but wait don’t stop there because if you like the hash browns and you like the idea of an egg stay tuned for a hash brown Scotch egg yes okay this guy starts kind of the same hash browns and an egg with no shell thank you and we add The Usual Suspects salt and pepper we’re going to add just two more things little Chipotle chili powder for some beautiful heat and garlic powder for some beautiful garlic I suppose and this we will mix do a good job separate that in two as evenly as you can now it’s time for an egg this is a beautiful softboiled egg six minutes in about an inch of boiling water with the lid on take it out peel it gently and if you’re careful this is what you get if you’re not careful this is the one Max peeled if you’re not careful you get the one that I peeled which is I think I have a bad egg I’m not sure but which one do you want to use let me share a little tip with you the reality is we’re going to disguise it with the hash brown so it doesn’t matter but we’ll use Max’s cuz it’s prettier so so do this in your hand completely acceptable put some of this now the egg and now your goal is to very gently cover and get it nice and round get it nice and oval what’s an egg shape okay you’re going to take a piece of cling film you put your prize inside of it and then you do this gentle gentle gentle gentle up come the sides all the way around fantastic see what you’re doing here you’re encasing it and now we go like this this will put in the fridge for 30 minutes just like that just let it sit on the little bow at the back it’ll seal it up it’ll help it stay in the shape when we cook it see in 30 minutes it’s been 30 minutes here’s our little friend and we’re going in now this guy gets 6 minutes of cooking so if it sits halfway you can turn it at the 3 minute mark this is a little bit more than halfway so I’ll do some of this to it base it with the oil give it a gentle turn after about a couple minutes because I want it to set if you try and turn it at this early stage it might come apart it’s fairly tender like my hearts so just take your time be gentle and in 6 minutes you will be rewarded and we flip oh yeah doing everything it’s supposed to do and we’re done wow listen it’s warm give them a second take it out and we’ll have them it’s like something from the Neanderthal age isn’t it wow tell me who’s ready I’m ready oh my god look how pretty hey buddy you ever seen anything prettier than that all right so here’s the move ready little salt and pepper make make it better and just a little a little bit of parsley whatever you’ve got come on let’s have a bite of this guy somebody handed this to me and said here’s a little lunch for you go where’ this come from they say the dairy aisle it should be obvious no it came from my house I made it for you I’d be like oh my it’s 2,000% glorious 2,000% all right let’s continue we got stuffed to get through continuing with breakfast we move on to Greek yogurt egg muffins sort of muffins you’ll see this guy begins with eggs that we will beat then add the following Greek yogurt shredded cheese little salt and pepper always tiny bit of garlic powder optional shouldn’t be though and then here’s the part to be creative I’m putting in a little cooked bacon you could put anything in you want by the way remember the whole plant-based talk this is the spot that you could go fully plant-based on this plant-based eggs plant-based yogurt and the cheese and you know we’ve all got friends that like to eat a plant-based diet so do the right thing when they come over okay stop watching me continuing on and we mix by the way the bacon absolutely an obvious move plant-based Treo they have or bacon up to you now we go into muffin cups in the interest of time I’ve not made all of them this was a half batch it’ll probably make seven or eight of these fall will make 15 or 16 recipe below these are going into my 350 oven for about 20 25 minutes and there they are look they fall a little bit as they cool and that’s 100% okay because you’re probably not going to eat them hot I think they’re really great either out of the fridge or room temperature it’s a perfect thing just to grab on your way out the door in the morning it’s super healthy really delicious and I like to put a little hot sauce on each bite so good remember your plant- paste options for these you can do it I mean just do it whether you make them like this whether you plant-base them just do it more stuff though we’re not stopping we got to go we got to go we got to go all right moving on get ready for your new favorite mushroom chicken soup that starts with of all things butter from the dairy aisle of course and by the way if you’ve not noticed there’s all kinds of great different Butters that are out there European one salted no salt have a look I think you’ll like what you’re seeing and as it’s melting we add the following mushrooms those are sliced crini mushrooms diced celery and chopped onion and these we will mix and get in the butter we want to give this uh 5 minutes for everything to soften it’s just amazing what three four little ingredients can do no seasoning yet no nothing next move in some garlic oh that was a big clove and a little thyme mix again and when the garlic is fragrant after about a minute we sprinkle with some flour mix it in until it’s gone on give it about a minute to get rid of the raw flour taste then we’re going to add chicken stock everything’s great so far and mix let this come to a little boil when it does we’ll turn it down to a simmer Let It Go about 5 minutes here comes another Dairy aisle Edition cream cheese you want to put cream cheese in that’s not ice cold room temperature is good but even better if you take it and give it about 15 20 seconds in the microwave that way it’ll melt beautifully now batting for the dairy aisle it’s cream cheese now this you want to stir constantly constantly until it’s fully mixed in and if you’re looking at this thinking what’s a little cream cheese going to do Sam oh it’s going to add a richness and a silkiness like you just won’t believe don’t doubt please just trust me this is going very nicely we’re coming to the end and when the cream cheese is done it’s thing melting we’re going to add some shredded montere jack cheese same thing wait for that to melt away chicken mushroom soup with cream cheese from theity aisle there’s only one thing missing now boys who knows what it is chicken remember chicken and mushroom soup and I have some deli roasted chicken already shredded I’ll just break apart a little bit more oh my goodness oh my goodness the only thing to do now is let the chicken heat through and we conserve conserve what that’s funny oh I forgot we haven’t seasoned it salt and pepper this is the perfect time to do it anyway he said hoping no one would notice look at this and we forgot one other thing my bad tablespoon of soy good thing we conserved it there we go now everything’s happened the right way see it just boosts the color a little bit but also just adds that little extra Umami kick all right I say we’re there let’s get a bowl and try some and we serve oh see how rich and beautiful this is here we go and only two things to finish it all right here we go one’s going to be just a little parsley of course and I like fresh ground black pepper hello beautiful welcome to the dairy aisle and God the smell I know it looks beautiful but the smell oh from here I have to have a mushroom I have to it would be wrong not to have a mushroom when you have mushroom soup so excited stop it I’m telling you now the sour cream makes a substantial change the creaminess the deliciousness the the everythingness We Can’t Stop we got more stuff to do good stuff let’s have a delicious creamy pasta with a couple stars from the dairy aisle okay maybe the bacon doesn’t necessarily come from the dairy aisle but we have other stars coming along and I like the thick cut it’s a nice change up and while that begins let’s add one of its best friends some diced onion these guys are going to get about uh oh I don’t know 5 6 minutes for the onions to soften and the bacon to start to cook once again the plant-based options can absolutely help you take this from not plant-based to plant-based for you or your friends or family bacon can be substituted by plant-based bacon soyo all kinds of things you just have to go to the aisle and start looking don’t just grab the same stuff all the time I’m going to use half and half there’s plant-based milk options that mixed with a little flour in here will get you that beautiful thick creamy consistency that you’re looking for I’m using parmesan cheese in this you could use either a dairyfree cheese or you could use nutritional yeast it’s a nice standin for parmesan the point is there’s all kinds of things that you could do and enjoy it and be happy about it and feel good about yourself you get me and when the bacon and the onions look like this this glorious picture of beautifulness we’re going to add a couple things also making an appearance from the dairy aisle a little more butter and some garlic beautiful let this melt stir it in this next item is optional maybe for you but not for me I’m going to put in a nice pinch of red pepper flakes because a little heat with this is going to be gorgeous and I like it at this point because it toasts in the pan and really brings out the flavor okay let’s add our half and half and it looks like this over the next couple minutes this will begin to thicken we’re going to help it with some cheese in a minute but just let this simmer away my pasta is boiling away beside me yours should be too if you’re following along we’re getting close pasta’s almost ready but now it’s time for some Parmesan M i’ like to wake up to the smell of that fantastic oh boy now if you’re looking at it thinking Sam it’s not nearly thick enough yet for the way you’d want it well you can cook it more but don’t forget pasta is going in and the pasta is going to help thicken the whole thing and by the way it’s time to add something to our pasta watch this the pasta’s got about a minute left and this is the perfect time to add some frozen peas they’ll finish along with the pasta and be perfect to add to our sauce 1 minute and we’re there I’ll bring this close and using my spider drain most of the water little pasta water is not going to be a bad thing in this everybody goes in couple more and we’re there now we can mix Perfecto so this is just where I would like it the only other thing it needs is a little more parmesan but I’ll do that when it’s on the plate so let’s do that and we’re in that’s what I wanted this to be okay great great and one more like that and of course the promised cheese and because I can’t help myself few cracks of pepper a voila that’s pretty huh not the mention three participants from the dairy aisle well we can stare and look at it or we can eat it oh boy that’s like a perfect bite little bacon some peas and a little pasta you know this pea bacon thing is perfect combination creaminess from the half and half which by the way less calories than using the heavy cream so think about it it’s all good but we can’t stop here we have so much more to do ready Lads ready on we go next up might be one of my favorites of the day we’ll call this lunch and we’re making empanadas with cottage cheese I know seems weird but it won’t be when you see it finished only add a few things to this little salt and pepper always baby bit of garlic powder not always but I like it and now our herbs diced green onion diced chopped dill and some parsley that little trium it will make anything good this outstanding it’s going to be a flavor punch in the mouth when you eat it and that sounds bad I take that back but now you just can’t have it like this so here’s what we’ve got recognize this this kid refrigerator biscuit from the dairy aisle watch what we’re going to do we’re going to open our parchment and now you want half of this guy so just find the rough Midway point and start separating these are going to be very OT alike when we’re done but I want them wider than this so I’m going to take this guy put him here fold my parchment on top and then with my little sheet pan I will do this absolutely could use a rolling pin if you didn’t have that now with this guy flat and the other guy flat this guy’s a little bigger I’ll put the smaller one here and I’ll take about a tablespoon plus a little of the cottage cheese right in the center to me that is just one of the most beautiful things ever then the larger of the two I’m going to put just a tiny bit of egg wash around the outside just to help seal it around the outside around the outside around the outside around the outside and now this guy goes over the top and we seal but that sealing is not good enough you need a proper seal and for that we’ll use a fork I’m going to give him a quick flip do the same here I like to make sure nobody opens up on me and when you get this done head over to your fryer or your pan and get going my oil is about 350 gently gently and in we go he’s going to rise a bit we’re going to give him a minute and a half on this side minute and a half on the other side and we’re done all right we’re at the halfway point let’s give him a little flip that is as pretty as it could be now just let it go another minute and a half and we’re out and when your friend is beautiful like this a little splash of love take him out let him drip and then we try him and it’s fantastic let’s not cut it it’s too beautiful the way it is Savory her goodness inside love that sound hello handsome this is cheeter Empanada 101 courtesy of the refrigerated biscuits from the dairy aisle look at that come on now is there has there ever been anything more beautiful than that nope look what we’re dealing with May one of the greatest things ever I don’t know if you’d realize cottage cheese is really having a moment right now here all right we’re not stopping we must go on I’ll have a few more bites while we’re going on let’s start dessert time with an apple tart kind of thing this is is not an apple tart this is puff pastry and what you might not know is that puff pastry now lives in the dairy aisle you no longer have to go to the frozen section you can but you don’t need to so it comes in a roll like this paper on the back and here’s what we’re going to do we’re going to make two out of this we’re now going to build our tart upside down I’m using a sill Pat with my face on it if you don’t have one of these you can use parchment paper so I’m going to start by doing this I’m going to use a little maple syrup like so and the same over here next some thinly sliced almonds my grandmother called them almonds little brown sugar now our apple and I’ve cut this Granny Smith super thin because that’s how it should be however you cut your apples just make sure you cut them the same thickness so they cook at the same time Thin and Thick are not going to work Jack now the puff pter goes on top just gently put the edges down they’re probably going to curl a bit that’s okay though and now quick little egg wash on top these now go into a 400° oven 20 to 25 minutes or until beautifully golden brown see you in a second after 25 minutes that’s what you’ve got but here’s really what you’ve got oh no Look At You Beautiful look at you and a little powdered sugar Booyah booah it’s just light it’s light it’s Airy it’s lovely and listen I’m sorry I’m being piggish by eating so much but look at it how can you not back in the day you’d have to go to the freezer get the puff pastry wait 45 minutes to an hour now Dairy aisle it’s there and we’re moving on ready for another dessert these are refrigerator biscuits we’ve already used them not these ones but we’ve used refrigerator biscuits cut up into six pieces each we’re going to add sugar and you would normally add cinnamon but I in a little different direction and I add five spice powder it’s kind of Cinnamon’s uh Chinese cousin it’s so delicious we give them a mix and your hands are going to be the best thing for this get everybody coated separate them coat them separate them toss them and when everybody’s nicely tossed we’re going to add some cut up almonds and mix again these guys we now take and put in a buttered ramkin dish put a few in each so we’re just going to do eight of them now we come along with melted butter and brown sugar and drizzle over the top gorgeous huh take some of your remaining nuts with a little of sugar and the five Spice scatter over the top and these guys remember when I said I was only going to make eight of them apparently I only made Seven I wasn’t even thinking these guys now go into a 350 oven for about 15 minutes until they’re beautiful puffy and ready and that’s what 20 minutes later looks like you I’ll tell you something monkey bread is usually made in a large bunt pan and everybody’s pulling at it it’s called pull apart I get it but the fact that you can have your own individual one makes me super happy check this out look at him look at the caramel yes sugar and butter makes caramel you’ve made caramel you probably didn’t even know it look how beautiful that is put his majesty down oh is that the sweetest thing ever your guests are going to go crazy it’s perfect it’s absolutely perfect five sections make this up and then you can still pull apart because you can because that’s how we see the steam smell and by the way it’s all about the five Spice goodbye cinnamon cinnamon who your guest will be like wait what’s going on here there’s something I don’t expect it’s amazing it’s fantastic I don’t get the flavor profile go don’t worry about it it’s all it’s just good just keep eating all right it’s time for maybe the most refreshing dessert you’re ever going to have it’s called a granita it’s kind of an icy thing typically made by putting the liquids that you’re using I’ll tell you what we’re using in a second in a pan and letting it freeze about an hour then you take a fork and you scrape the top like this like this like this you end up with like a layer of snow put it back in the freezer leave the snow on top put it back in the freezer come back in another half an hour scrape some more you continue to do this then after about I don’t know four hours of scraping and scraping and scraping and scraping you’ve got a nice little dessert or you can do what we’re going to do we’re going to use a silicone ice cube tray regular ice cube tray would work perfectly G to combine our liquids put them in here Bob’s gonna be your uncle watch so we’re using cold brew ready Brew in the dairy aisle and I’m G to go with about about a cup and a half I’m using unsweetened use sweetened if you like and we’ll add to that about a half a cup of your favorite creamer and now all we have to do is give it one stir now we can pour back comes our tray on something sturdy because it’s going to be wobbly if it’s this kind of tray if it’s silicone and we pour you get the idea right just go till you’re done and when you’re done this kid into the freezer three and a half hours should do it there we are look at them pop one out trust me 100 times easier than the scraping method right here’s what we do processor so you take as many as you want you just drop them in I smell the coffee from here lid goes on somebody say contact contact ready done look at what you you’ve got it’s amazing apparently I’m easily entertained but now you come along with this beautifulness into a nice glass a martini glass would be lovely there you go oh drop it and if it wasn’t obvious use decaf if the caffeine’s a problem it’s not a problem for me oh my God we need to make some more stuff it’s crazy but we have to it’s been quite a day last and absolutely not least another Des dessert we’re Mak a little mini cheesecakes but we’re not making them with cream cheese we’re using cottage cheese and before you go Sam that sounds kind of weird a it’s not weird it’s delicious and B cottage cheese has something like 350% less calories than cream cheeks and that’s wow that’s something to think about so just watch and see how it happens and in we go cottage cheese sugar flour orange lure salt and sour cream that we will mix then add to eggs and we’re there and to make life easy and quick we’re using these little nilow Wafers to represent the graham cracker crust and now we will pour like this my oven’s at 325° these little guys are going in for uh 35 to 40 minutes and then weat them remember the cheesecakes well there they are they’ve cooled and they are spectacular so let’s take one let me show you what I like to do of course you peel it they’re real and they’re spectacular they’re real and they’re spectacular and yes you could eat it plain like this and it would be really good it’d be delicious but I like to take just a little jam on the top like that that happens to be apricot could be anything that made you happy and look what you’ve made and guess what not cream cheese we use cottage cheese less calories it’s a dairy aisle star it really is we’ve used it a bunch today got to get some look at it differently ladies and gentlemen and know I don’t work for the cottage cheese commission I just like it hello a little wafer in the bottom would you like a cheesecake yes I would have one it’s delicious thank you very much it’s not made with cream cheese yes it is no it’s not yes it is I will fight you so good so good listen today’s been delicious 10 things that all come from the dairy aisle in celebration of national Dairy month what a way to start you’ve got 10 things now you can go to the dairy aisle buy the stuff come home and make like this like the stuff we made everything we got your breakfast lunch dinner all desserts we got you covered today’s been brought to you by Easyhome meals.com sponsored by the national Frozen and refrigerated Foods Association bet you didn’t even know they existed well they do and they’re responsible for deliciousness like this with our help of course hey if you haven’t subscribed to us go ahead and do it you will not not be disappointed and guess what it’s 100% free see you