My mom is from an area in Mexico where they are known for adding black pepper to their Mexican rice and it’s a game changer. We add chicken broth some salt, pepper, freshly blended tomatoes, garlic and onion (powered or fresh both are great).
My mom used to always make that veggie pizza when we had company over ! She used crescent rolls and patted it out flat and baked it .That meatloaf looks yummy!!
Since you like making things from scratch, you can make your own sofrito, it’s sooooo good in rice but also in beans 🎉. I sometimes add it to ground beef for taco meat and it’s also incredible on veggies with butter or olive oil and added to soup base. To make it you just blend up cilantro (or culantro if you can find it, that’s the original but not sure where you live) peeled garlic (or a jar of pre-peeled garlic) and a green bell pepper. Some people add half an onion too. Sorry I don’t have an exact recipe, I learned it from my MIL and she cooks by eyeballing it. It freezes really well. I like to freeze them in those little two ounce containers from dollar tree or even in ice cube tray and just pop one still frozen into a big pot of rice (kinda like ur garlic cubes but bigger-that’s a genius idea btw garlic hands is one thing i don’t like about cooking 😂). New subscriber, I’m really enjoying your content.
I like to see that you are shredding your own cheese instead of using pre-shredded cheese. I recently found out that pre-shredded cheese often has an antibiotic on it called Natamycin, which is a bad idea, especially if you eat a lot of cheese. I have started shredding my own as well.
I was like, wait, I just made the cheesy potatoes a couple hours ago, for Easter! Lol. Btw, I tried replacing the sour cream with plain Greek yogurt, and they were still DELICIOUS. 🤤 I LOVE these meal prep videos. ❤
I don’t like brown rice… but my husband prefers it… I also don’t like the better than bullion veggie stock base I got a huge thing of….. to my surprise I enjoy them both when I add a scoop of bouillon base to my rice when I cook it!
For the sauce it is much easier to add flour to the butter/garlic mixture, combine it and let it roast and then add the liwuid little by little - roux technique
Adaline, I enjoy both of your channels so much. You are so very hard working and I absolutely adore your personality! You make everything look so easy. I live vicariously through your videos as I am disabled and cannot do what you do. That’s why I enjoy watching you so much. Keep up the great work and the example you walk for your girls and the love and care of your family. Well done young lady, well done.
Buy some moisture absorbers like you get in shoes, although you’d have to get the food safe ones. Or you could put some rice in a tiny mesh bag instead and put in the jar.
Hi Adaline as always your food looks DELICIOUS. I have a question about the Zwilling products. I have trouble keeping the seal on the glass containers, that have cauliflower in, they start out being sealed but the next day they have come unsealed, was wondering if you have had any problems like that and some suggestions on how to fix. Not sure what I'm doing wrong or if the lids are already wore out. I've not had them very long but too long to return. I did read some reviews and that seemed to be a issue. Thanks
I make Puerto Rican rice, it’s such a great option to rotate in beside Spanish rice. You make it with sofrito base (see my other comment) tomato paste, oregano, bay leaf and the key ingredient is the Sazon packet-culantro and annato flavor- but if you can’t find it you can substitute annato powder and it’s still good. You can also use the same ingredients with beans and serve them over white rice, Amazing!
For my "spicy" rice i sautee onion, red pepper and garlic until soft, add passata (or tomato sauce) and then use the following seasoning: -garlic-redpepper seasoning -paprika -onion powder -garlic powder -tobasco sauce -cook until reduced and add cooked rice. Top with lime juice, Chopped green onion, chopped cilantro
You could have used the liquid from the chicken to make your roux / cream sauce to impart more chicken flavor. And, no need to rinse the chicken that's been home canned. It has so much more flavor If you leave it as is.
Wow,wow,wow the chicken cordon blue casserole was amazing.. the pork rinds on top.. my suggestion is to use it every time you make this recipe.. delicious 🫶🏻
Funny story , yesterday was Easter and the woman who was in charge of the cheesy potatoes also forgot to add the sour cream to the potatoes! We couldn’t tell the difference. Was delicious even without it!
