I love Kristin’s accent as well. I’m from Tx, but lived in Perth, Australia for a couple of yrs when I was younger. Love the Australian accent as well!
I love watching these, I’ve recently just had a baby and I get bored of eating the same food everyday and this is motivating me to make different meals that also don’t cost a lot or take too much time 😊
Girl, you absolutely made a gumbo. I am from Louisiana and that is how we cook. I cannot believe you knew how to make a rue you did a very good job. I have never eaten potato salad with my gumbo, but a lot of people down here do that and also the bold egg is very common. If you had a mailing address, I would mail you some of those jars of rue
2:57 quick tip: I keep some empty cans under the sink. I drain grease into a bowl (dirty is fine 😅), then pour into the can, scoot it back into a corner of the counter. When nearly full I put in the fridge to solidify further , and can add to trash confidently when the bag is about to go out.
Everything looks yummy! Maybe try a little Dijon mustard, red wine vinegar or lemon juice in that glaze. It probably needs something tangy to cut all of that brown sugar and butter.
It all looks yummy! When we were in the Air Force living in Abilene Tx, I was pregnant and craving White Castles, we are from the Cincinnati area, my sweet Father in law shipped me 6 dozen White Castles so “The baby didn’t go without! “
Girl I'm the same way with a rue. I never made it until I had to use it in a soup. I still get nervous. I bought tortellini for the first time and I was looking for a way to fix it. I think I've seen you fix something with it. Its the 3 cheese one. Well now I know how to make Gumbo. I've always wanted to try it. Thanks for the idea. Have a good weekend. 😊
Puff pastry on top of your casserole would be good as well, I love all these recipes, I know I'm gonna be trying them all soon..... thank you so much for sharing!❤❤
I’m from Louisiana and have been making gumbo my entire life! You did an excellent job! My only recommendation would be to find some smoked sausage done by a butcher or meat smoker. It will boost that flavor!!!
Hi Kristin! Thanks for the yummy inspirations! I was thinking for the last meal, maybe use ham steak instead of pork chops. Might blend better with the brown sugar.
Thanks Kristin, I love your cooking & enjoy every video. It's a good idea to break eggs singly into a cup or saucer before adding to other prepared ingredients. Not just the shell problem but twice in last few years I have found an obviously "off" egg as I cracked it in & it effectively ruined everything else already in the mixing bowl! Regarding something missing from the pork chops, I sometimes add a splash of soy sauce to dishes like this - just gives a nice savoury flavour without tasting like Chinese . Best wishes from Sydney Australia
Your White Castle casserole, I make a dessert the same method. Instead of hamburger meat, I spread cream cheese with 1\4 cup powered sugar, favorite jam. No more than half a cup. Top with crescent sheet. Brunch melted butter. Sprinkle cinnamon and sugar. Bake 350 till golden. 20-25 mins. I will be making that casserole this week.
Brown sugar pork chops was a family favorite. Just me and the cat home now. So I don't cook much. I used thick pork chops. I would brine them in 2 cups warm water, 1T. vinegar (I used cider), and 1tsp. salt. Refrigerate for 1 hour. Pat them dry. Season with pepper, onion powder, and paprika. I also added soy sauce to the brown sugar glaze. I hope this helps.
Everything is absolutely wonderful Kristen 😊 you always make me hungry 😊thank you so much.i love your gumbo.❤have a great day and up coming weekend you guys.❤😊❤😊❤😊❤
Love to see you experimenting with gumbo! As a Louisiana native I highly suggest trying your own chicken stock next time. Just save one or two rotisserie bones, throw in a pot of water and simmer a few hours before and it will be even better!
I’ve made that same exact pork recipe, and felt the same … it was missing a little smth smth. The 2nd time I made it, I sprinkled a bit of cornstarch on the pork chops then seasoned, then seared. It helped the sauce to thicken up a little, not quite as thick as gravy, but I think that may have been the smth smth that it was missing. Good luck next time! Oh!! And the gumbo looks amazing!!
I was a little disappointed with the crescent Dell not golden brown on top when you pulled it out when it was done baking, however, for the pork chops for a little spice I would add finally chopped jalapenos you can do them very lightly and it will give a great spice and it goes so well with the brown sugar. It is heaven!!!
Your meals always look so delicious!! Most of the time I wish I was there to eat with you lol… I do have a question about the soup.. what type of rice did you use? Quick cook or regular? Thanks for sharing your recipes. Have a blessed day! 😊
Dear God, you scared me with that onion soup mix. I thought I just lost the only cooking channel on RUclips that hates onions as much as I do. Lol, I agree, though, the small dehydrated ones are more tolerable big chunks of onion. Sometimes you have to choose your battles I guess.
As a Texan, that gumbo is so offensive. Eggs and potato salad NEVER go with gumbo. We always sear our sausage before adding it in as well. Idk what TikTok video you watched, but they got it all the way wrong. 🤣🤣🤣
As an Aussie I can listen to your accent all day. It's always a highlight when you post. Meals were delicious x
Aw thank you!
I’m just down from you in Tennessee and like your accent too. 😊. I am a transplant to East Tennessee. Love it!!
I love Kristin’s accent as well. I’m from Tx, but lived in Perth, Australia for a couple of yrs when I was younger. Love the Australian accent as well!
❤
I love watching these, I’ve recently just had a baby and I get bored of eating the same food everyday and this is motivating me to make different meals that also don’t cost a lot or take too much time 😊
Congratulations on the baby!! I’m so happy these are motivating for you! ❤
Girl, you absolutely made a gumbo. I am from Louisiana and that is how we cook. I cannot believe you knew how to make a rue you did a very good job. I have never eaten potato salad with my gumbo, but a lot of people down here do that and also the bold egg is very common. If you had a mailing address, I would mail you some of those jars of rue
I’m so proud of you using dehydrated onions! I’m glad you never stop trying new things. Your kids will be better eaters for it 👍🏻
2:57 quick tip: I keep some empty cans under the sink. I drain grease into a bowl (dirty is fine 😅), then pour into the can, scoot it back into a corner of the counter. When nearly full I put in the fridge to solidify further , and can add to trash confidently when the bag is about to go out.
1:26 you can hear her smiling❤
Everything looks yummy! Maybe try a little Dijon mustard, red wine vinegar or lemon juice in that glaze. It probably needs something tangy to cut all of that brown sugar and butter.
Thank you!!
Great job doing the dehydrated onions! Also it’s very easy to make roux in the oven-less stirring!
Thank you! & ooo I’ll have to look into that!!
Mexican cornbread would be good with the Mexican beef and rice soup.
Potato salad in gumbo is where it's at!!!
That mexican soup sounds so good!
Girl you are so capable of mastering a roux or anything else for that matter. Love your videos✌
I would try a mustard in the pork chop glaze. A spicy brown mustard would go well or a dijon.
Thank you for sharing as always! You always give me inspiration to try something different. ❤
I love your accent, and your recipes!!
I always get so excited for a new video from you! Thank you for sharing ❤
Love all the detail of the meals, great job
Thank you!!
It all looks yummy! When we were in the Air Force living in Abilene Tx, I was pregnant and craving White Castles, we are from the Cincinnati area, my sweet Father in law shipped me 6 dozen White Castles so “The baby didn’t go without! “
Girl I'm the same way with a rue. I never made it until I had to use it in a soup. I still get nervous. I bought tortellini for the first time and I was looking for a way to fix it. I think I've seen you fix something with it. Its the 3 cheese one. Well now I know how to make Gumbo. I've always wanted to try it. Thanks for the idea. Have a good weekend. 😊
Puff pastry on top of your casserole would be good as well, I love all these recipes, I know I'm gonna be trying them all soon..... thank you so much for sharing!❤❤
I’m from Louisiana and have been making gumbo my entire life! You did an excellent job! My only recommendation would be to find some smoked sausage done by a butcher or meat smoker. It will boost that flavor!!!
Always so happy to see a video from you pop up.💟
🥰❤️❤️
Making the soup and corn bread tonight! so excited
definitely halving the soup recipe though!
Hi Kristin! Thanks for the yummy inspirations! I was thinking for the last meal, maybe use ham steak instead of pork chops. Might blend better with the brown sugar.
Thanks Kristin, I love your cooking & enjoy every video. It's a good idea to break eggs singly into a cup or saucer before adding to other prepared ingredients. Not just the shell problem but twice in last few years I have found an obviously "off" egg as I cracked it in & it effectively ruined everything else already in the mixing bowl! Regarding something missing from the pork chops, I sometimes add a splash of soy sauce to dishes like this - just gives a nice savoury flavour without tasting like Chinese . Best wishes from Sydney Australia
Your White Castle casserole, I make a dessert the same method. Instead of hamburger meat, I spread cream cheese with 1\4 cup powered sugar, favorite jam. No more than half a cup. Top with crescent sheet. Brunch melted butter. Sprinkle cinnamon and sugar. Bake 350 till golden. 20-25 mins.
I will be making that casserole this week.
Josh and kids are blessed to have you. Everything you cook always looks and sounds so delicious.
Thank you so much!! 🥰❤️
@KristinStepp you're welcome, sweet friend. Hope you're doing well this lovely Wednesday.
@@MrsAlmaTrumbleI am! I hope you are too ❤
@@KristinStepp I'm doing pretty good.
Brown sugar pork chops was a family favorite. Just me and the cat home now. So I don't cook much. I used thick pork chops. I would brine them in 2 cups warm water, 1T. vinegar (I used cider), and 1tsp. salt. Refrigerate for 1 hour. Pat them dry. Season with pepper, onion powder, and paprika. I also added soy sauce to the brown sugar glaze. I hope this helps.
That gumbo recipe was so interesting I've never seen anything like that.
I make a recipe similar to your garlic brown sugar porkchops/ Chicken . You add rice vinegar. If i remember correctly like 1/4 cup.
I've heard of people saving the grease off ground beef, like people save bacon grease.
That vodca sauce looks amazing
Everything is absolutely wonderful Kristen 😊 you always make me hungry 😊thank you so much.i love your gumbo.❤have a great day and up coming weekend you guys.❤😊❤😊❤😊❤
If you mix in some ketchup into the pork chop recipe, it will make like a sweet bbq glaze
Lol i sift onion soup mix and throw away the onions because i hate onions but love the flavor it gives
Everything looks great!!!!😊
Love to see you experimenting with gumbo! As a Louisiana native I highly suggest trying your own chicken stock next time. Just save one or two rotisserie bones, throw in a pot of water and simmer a few hours before and it will be even better!
If you can't find the crescent sheets, just buy Pillsbury pizza dough. I think it's the same thing.
I do similar recipe with the brown sugar/garlic with ramen, but it also calls for soy sauce. Try adding some of that
Do you rinse your white rice before putting it in the soup? Love your videos!
I’ve made that same exact pork recipe, and felt the same … it was missing a little smth smth. The 2nd time I made it, I sprinkled a bit of cornstarch on the pork chops then seasoned, then seared. It helped the sauce to thicken up a little, not quite as thick as gravy, but I think that may have been the smth smth that it was missing. Good luck next time! Oh!! And the gumbo looks amazing!!
I believe you needed to use a thicker pork chop (1/2-3/4 inch). Try that next time 😋.
Thank you Kristin🩷
Where did ya get that container that you got sugar from?? I like it cute
I remember the first time I ever made gumbo, I was so intimidated by the homemade roux. 😂 it is worth it though.
I was a little disappointed with the crescent Dell not golden brown on top when you pulled it out when it was done baking, however, for the pork chops for a little spice I would add finally chopped jalapenos you can do them very lightly and it will give a great spice and it goes so well with the brown sugar. It is heaven!!!
thanks!
Everything looked delicious!
Thank you!!
Thank you so much. Looking forward to more of your husbands lunch videos
Your recipes look so delicious!! Love watching your videos.
Thank you so much!!
Awesome recipes, thanks 👍❤️👍❤️👍
Thank you!!
I put the onion soup mix through a sieve. Cant do the onions 😂😂😂
I used to do that! It’s a great little hack
Love your video's
Another great video ❤
Thank you!!
Love your videos!
Thank you!!
Your meals always look so delicious!! Most of the time I wish I was there to eat with you lol… I do have a question about the soup.. what type of rice did you use? Quick cook or regular? Thanks for sharing your recipes. Have a blessed day! 😊
Thank you so much! I used regular ❤
Instead of crescent rolls you could use Hawaiian Rolls. Less mess
Love your videos!! What brand of cookware (skillets) are you using?
Thank you!! Caraway
cool
Dear God, you scared me with that onion soup mix. I thought I just lost the only cooking channel on RUclips that hates onions as much as I do. Lol, I agree, though, the small dehydrated ones are more tolerable big chunks of onion. Sometimes you have to choose your battles I guess.
Grainy Dijon mustard was missing from that last recipe
Foil in the drain? What is that all about?
❤️❤️❤️
I’m from New Orleans and I would never put boiled eggs in gumbo
OK I know this sounds weird but try adding in about a tablespoon of Montreal steak seasoning with your brown sugar pork
St. Patricks Day .... Pasta and garlic bread LOL
As a Texan, that gumbo is so offensive. Eggs and potato salad NEVER go with gumbo. We always sear our sausage before adding it in as well. Idk what TikTok video you watched, but they got it all the way wrong. 🤣🤣🤣
@katyroberts5886
0 seconds ago
I really enjoy your videos, thank you for sharing!♥
I’m so glad, thank you!!
Thanks from a fan in Kenya ❤❤❤ I just substitute your canned and prepackaged stuff with fresh ingredients and it's always so good
Maybe add soy sauce in the brown sugar pork chops ?