As a mom who cooks like this, there's nothing more satisfying to see these sorority girls get a scratch-made, home-cooked meal like this multiple times a week. Meals like this will always stand the test of time for these ladies ❤
Sometimes I just make gravy and rice, it's kinda like potatoes, you can make rice in so many great ways. Oh man I swear I could smell it when you took the lid off that rice 😅 thanks bro hope your week is going well 💙
That rice is very similar to a recipe I got from my mother in law. She’d make rice stuffing. Essentially Thanksgiving stuffing with rice. She’d have omitted the tomato. I morphed that into Thanksgiving risotto into which I added brown Italian sausage meat, toasted pine nuts, Parmesan, and cranberry wine. I always had the herbs in my freezer from what I grew in the summer. Big on rosemary and sage.
Cream of mushroom soup and chicken and rice is an S-tier combination, especially if it's cold where you are during these months! My Ma made that for us a lot, with pork chops too sometimes
I love the subtle things you say that remind us you have such a history in the kitchen and a love for various techniques. Those girls eat better than queens 😅❤
This is giving me ideas to start meal planning. Because it is truly just too expensive to eat out either restaurant or fast food anymore. Yes it is nice to sometimes go to a good restaurant, but not all the time. Much cheaper in the long run to cook at home.
Good afternoon, Kev, and boy, does that look and sound good right about now!! And as someone else mentioned, saving some of the flour off to the side to add to make a roux was genius!! And a perfect looking herbed rice with all those days to veggies and some nice broccoli for color on the plate, and I am such a gravy guy since I’m a little kid so all of that looked absolutely amazing!! CHEERS ✌️
Hey brother. If you see this, I have some recommendations for your health journey: gold sea moss, CBD if you want, drink lots of pure filtered water and coconut water; drink dandelion root tea, fulvic acid is good too, try to cut out the sugar, also frequencies from Quadible Integrity. I hope you see this. It will help!
Hey Kev! Looks amazing as always! Question for you: what kind of prep do you have to do between semesters? I noticed the plastic garlic container for example. Do you buy it premade, already pureed? How many ingredients are on hand at any given day?
My on campus cafeteria was a tent that served sub par food since the main building was destroyed by hurricane Ike. I lost 30 lbs of fat that first year! Would have loved having Kev cook for me.
Bruv chillable red isn't cabernet, it's a red blend. Cab is a DEEP thick red, where chillable is a very light red and is much much sweeter. This recipe looks awesome tho and I def wanna make it.