Restaurant Dropout x Caroline Chambers

As someone who values efficiency in the kitchen, I’ve admired both Caroline Chambers and the mission behind What To Cook When You Don’t Feel Like Cooking for quite some time.

In 2024, she released her instant bestselling cookbook What to Cook When You Don’t Feel Like Cooking, which has made its way into kitchens around the world. One of the beloved aspects of WTCWYDFLC was the time-organized chapters (something I, too, love the idea of).

Caroline listened to her audience and focused her next book on what made WTC so popular: fast recipes.

What to Cook when you Don’t Feel Like Cooking: Make It Fast comes out on August 11, 2026, and I can’t wait. 

Organized by cook time into three chapters, the book features 100 stress-free dinner recipes—all of which are complete meals—with no more than half-an-hour hands-on time in the kitchen.

In the meantime, we’re cooking a recipe from Make It Fast this week, and I’m so excited for you all to dig in.

PSA: For the best Restaurant Dropout experience, I recommend using a desktop browser.

Create your own menu with access to hundreds of individual recipes (sauces, marinades, breads, grains, meats, etc.), or choose a previous menu from Restaurant Dropout’s library of 100+ weekly dinner menus:

We’ve cooked with it before, but if you’re not familiar, Sambal Oelek is a chili-based sauce originating in Southeast Asia. Its distinct, cravable flavor places it at the top of my favorite condiments.

Since it’s in Caro’s recipe, we’re using it again in the crispy shrimp, letting it shine as the main character.

You should be able to find it in most stores, likely right by the soy sauce.

Since efficiency is the theme this week, I welcome you to cut corners where needed. Don’t want to slice a bunch of cabbage? Buy it pre-shredded. Don’t want to juice a few oranges? Grab a bottle of OJ at the store.

If you find something in the grocery list that you feel can be fast-tracked through alternative options, go for it.

If you’re not cutting corners and you’re handling a head of cabbage, you’re only going to need half of it. That said, we won’t be using it in the next few weeks, so I recommend tightly wrapping it in plastic wrap and placing it in your refrigerator to keep fresh.

Note: I recently disovered the ZWILLING Handheld Vacuum Sealer after being in the market for a vacuum sealer and I truly can’t recommend it enough. If you’re looking for something that won’t break the bank, can fit in small spaces, and is easy to use, it’s the perfect match. In fact, I’m storing my remaining half head of cabbage in a vacuum sealed bag. <3

Just a heads up, Caro’s Sticky Orange Chicky and Brussels serves 4. Feel free to halve it to serve a household of two or lean into the larger serving size and enjoy leftovers for lunch.

Side of White Rice

It’s not called for in her recipe, but I added a side of rice to the Sticky Orange Chicky and Brussels. If you plan on doing the same, make a little bit extra to have for three dishes versus two.

For those looking to commit to three dinners this week, here are the dishes that work best together:

• Citrus-Marinated Chicken Thighs

• Asada Bowls

• Fiesta en Mi Boca Salad

As always, the crispy tortilla strip recipe can be found on the prep list. It’s one of those no recipe recipes, if you know what I mean.

As for the leftover fry oil, allow it to cool down and then strain it into a reusable container. I like to use fry oil 3 to 4 times before discarding it in the trash can. You’ll find the more you use your oil, the tastier your fried food will be. Just keep it sealed and stash it away in a cool, dark place, such as your pantry or cupboard.

• Prep List: Levels of Difficulty

• Scaling Up Recipes

• General Storage Tips

• Prepped Ingredient Storage

• What to Do with Leftover Fry Oil

• Recipe Rescues

• Dicing 101

For the Sticky Orange Chicky and Brussels…
🔄 Extra-Firm Tofu, Steak (New York Strip, Skirt, or Flank)

For the Citrus-Marinated Chicken Thighs…
🔄 Boneless Skinless Chicken Breast, Pork Shoulder, Extra-Firm Tofu

For the Asada Bowls…
🔄 Boneless Skinless Chicken Breast, Pork Shoulder, Extra-Firm Tofu

For the Crispy Sambal-Glazed Shrimp…
🔄 Extra-Firm-Tofu, Boneless Skinless Chicken Thigh

For the Fiesta en Mi Boca Salad…
🔄 Extra-Firm Tofu, Black or Pinto Beans, Skirt or Flank Steak

Baby Spring Mix 🔄 Romaine Hearts

Bell Pepper 🔄 Poblano or Jimmy Nardello Peppers (Fire-Roasted, Peeled, & Diced)

Brussels Sprouts 🔄 Zucchini, Summer Squash, Green Beans, Broccoli, Cauliflower

Cilantro 🔄 Lime Zest

Cotija 🔄 Queso Fresco, Oaxaca, Feta

Purple Cabbage 🔄 Green Cabbage or Romaine Hearts

Sambal Oelek 🔄 Sriracha, Gochujang

Utilized in Citrus-Marinated Chicken Thighs, Asada Bowls, and Fiesta en Mi Boca Salad.

Utilized in Crispy Sambal-Glazed Shrimp

Utilized in Fiesta en Mi Boca Salad.

Utilized in Asada Bowls, and Fiesta en Mi Boca Salad

Utilized in Citrus-Marinated Chicken Thighs, Asada Bowls, and Fiesta en Mi Boca Salad

As always, thank you so much for being here. Ciao for now, and happy cooking! 💖

Xo,
Zoe