 Hey y'all, it's Tammy and Chris. It is lunch time at home and I've got two pots heating up on the stove. We are going to fry up a little bit of chicken, not fried chicken, but just sauteed chicken. And we're gonna, we're going to fry up these potatoes kind of like hash. So I am just chopping them kind of like a hash would be. And I'm just going to fry them in some butter. So I'm just going to throw some olive oil in it. And it's good and hot. And I'm going to put some butter in it as well. But we'll go ahead and throw our potatoes in here. Let it cool them down before I throw the butter in there or it burns the butter. So we're going to throw some butter in here. You guys hear that? I want to put a little bit of spice in here, but first salt and pepper, salt, pepper. And I guess that's all we need in there for now. Now for our chicken. The first thing we're going to do is cut up a little bit of onion and pepper that I went here. So let me turn this down on low. But it's good and hot now, which is a good thing. So all I'm going to do is take this knife and slice up some of this onion to go with our chicken. It's over there popping and fizzing good, ain't it? This is a new rate of knife. It's really nice and sharp. And then we're going to cut up a couple of little peppers. And we're going to throw it in there and let it start sauteing. So I like to cook my chicken really good and seared. You know, I like to sear it. Now in here, I'm going to put a little bit of, I'm going to use the heat of spices. All right. So if y'all have no way, I'm going to reach up here and grab my the heat of seasoning. This is my favorite. The heat of seasoning in the world. Badea. We'll put those in there. Add a hint of butter one on. Make it delicious. Mix that around good. And we're going to let these cook until they're nice and soft. And while we're letting these simmer and our potatoes are getting, you're going to want them to cook a little bit first, you know, get kind of done. I didn't have any rice made. A lot of people probably think, why didn't you make rice to go with this? Because I didn't have time and I'm in a hurry and I'm hungry. All right. So we've got chicken. The only thing is, and I got some fresh cilantro too, will you? The only thing about this chicken, it has these little tag things in it. I like to cut them off or out those little tendon things. These were actual tenders. So I'm just cutting those out of the tender. Sometimes it's down deeper. How's that looking over there, Chris? Good. Get ready. I'll turn those potatoes up and get them nice and brown once we start browning the chicken. And this is all we're having for lunch. All right. We're just going to turn these a little bit. Those look good. They look good. They smell good. I'll stir these up a little bit. While we're waiting on that, I'm going to chop up a little cilantro rinsed off and chop it up a little, get it ready to use. And then we'll also chop up an avocado. Looking good. Looking good. Looking good. This is not too. Well, I'm afraid it'll get too brown if I leave it in here while I'm trying to get that chicken dark, because I like my chicken to get nice and kind of brown on the outside. So we'll go ahead and plate this on here for now and add the chicken. I like turning it all the way up on high. Get it good and hot and then add my chicken. Well, those potatoes are cooking up nice in this cookware. Looking good. Looking good. I just look in a butter in there to make them taste good. Let's see if this is going to be. This one seems pretty dog on soft and may turn out to be too soft. So we'll see how it looks. Of course, I'm going to, I barely cut it in half, so I think I want to come out. And we're going to slice our avocado with this in just a minute. Just a little bit of this. Is that the, the heat of? Yes. Did y'all get a good look at that? Well, if you didn't, here it is. Yeah, that's it. Or they should have been. Now, you could put some in here if you want to. Or you can just let them be cheap potatoes like what we're doing. Can see potatoes. All right. I got this up on high. It's going to take it a couple of minutes. So we're going to turn on this for three minutes. And then I'm going to flip it over and probably cook it for a couple of minutes. Add a little more oil to it. And a lot of y'all have a hard time. And want to know how to cook for two people. And really, you just grab it and go. Just like I did today. You know, you just don't cook in large quantities. And you don't have to cook in large quantities. You don't have to use per se a recipe. Just grab your meat. Throw in a pan. Throw some good stuff on it. Grab your vegetables. Throw them in a pan. Put something on them. And cut up as many as you think will be observing. So that's all there is to it. And that's how I cook most of the time, instead of by using recipes. I just cook whatever I've got in the quantities that I know will seem to be increased. And that's how we do it. How I do it. How we do it. To it. We should need to on Kato. No. Sometimes for lunch, I'll take an avocado when Chris is fishing. And I cut it up. I'll put salt pepper on it. And then I'll put a little bit of, I used the sodobe seasoning the other day. And it's a spice blend from that gourmet collection that I find at Marshall's or off to wherever you're at. And I put a little bit on it and I have it for lunch with a few chips. And that's all I have for lunch. But it's still pretty healthy. Better than eating just the chips. So Cheetos for lunch, right? Yeah. Better than Cheetos. Sure. Y'all haven't seen the way they're nice that we're using. They're really nice and very affordable. So you should check them out on the website. Just go to shop now and you'll find them. Will you hand me those little tongs over there for us? Okay. Thank you. About 16 seconds left. So I think I'm safe to turn these. Now at this point, if you want to go three more minutes, you can. In that last minute, I'm going to add just a little bit of butter. I am going to go ahead. We don't need to turn these. You just let me get them brown, aren't you, Chris? It's getting all up. Perfect. Now see how good these are doing in this stainless steel? You just got to make sure you got some oil in it and it'll do fine. And this little one is going to be done quicker. But hey, we're going to go ahead and add these peppers back in. Because we got this side as done as we need to. This is my home-bought cooking. And while it's just got about a minute left, we're going to put a little butter in it. Yes, we could do without the butter, but hey, a lot of y'all eat out all the time and y'all get plenty of butter. Trust me. You eat now, you get plenty of fat. Good fat. Not good fat, but taste good fat. Tasty fat. Tasty fat. Don't that look good, y'all? Now see how simple that was? Just sitting in here, Chris was out there making a fire in the yard, burning this brush. I said, baby, you ready to eat? And he said, yeah. I said, well, come on in here. Make us something. And quick, easy lunch. All right, let's put some, uh, I'm going to turn that off. You're going to put a little cheese on it. We just turned off that chicken. We got to get it out where we get to done. We'll let that melt. Put a lid on it. Let it melt. And then we're going to get chicken out, or it's going to get to done quickly. Make sure this is good. All right. The thing that we're not doing that a lot of you would do if you were in a restaurant is having the bread or having the, um, you know, the burrito shell or the chips and the salsa. And of course you're not going to get cheesy potatoes there, but you know, we wouldn't be from the South if we didn't make some cheesy potatoes. And that's what it's all about. What it's all about here at the nickel's house. Good old, now that's a good lunch. I guarantee it. Don't y'all want to buy it? And, um, it works really good. I'll give you that one, Chris. The extra potatoes real quick. All right, let's get our good old avocado. Now this is a really soft one. So it may not be the prettiest in the world to slice. Let's just put your little cilantro on the plate, but really our plate looks good already. There's cheesy potatoes. I didn't put a lot of salt on it because the fajita seasoning is not real salty. It's so good. You sprinkle a little salt and pepper on your avocado to make it even better. I think I'll do that right before we eat. I hope y'all enjoyed watching Colored Belly Cooks, where we cook like mama did. Bye y'all. Love ya.