I can't remember if I already commented to tell you this....sorry, I'm forgetful. :) I was visiting my parents and we were out for a drive in the country. We do "deer dates" together. I started talking about one of my favorite RUclipsrs and my dad said, "Oh! Mandy in the Making??" He subscribes to you too! I love that we both watch your videos and now we talk about recipes that you share.
I love the fact that Stephen enjoys his food so much. Picky eaters test my very last nerve. Most of your recipes have ingredients that one would usually have or are easily found. Gournay refers to the region the cheese is from for future reference. Love you guys!
Thought I would die laughing when your did the video of yourself getting ready for church with your hair half up. That is such real life! Thank you so much for making my day!
All your recipe recommedations are trustworthy and awesome. You two have one of the best channels on RUclips. Thank you for all the hard work you put into these videos. 🌺
Hello! Steven inspired me to broaden my vocabulary by looking up ‘gournay’ and what ‘gournay cheese’ is. Gournay is a region of France, like Bordeaux or Lion are also regions in France. Gournay cheese is a cheese made in the Gournay region. This particular cheese happens to be a soft spreadable cheese “product” but other forms of Gournay cheeses could be semi soft or hard cheeses made in that same region. I am not sure I will ever need to know this in the future, unless I go on Jeopardy, but I HAD to know!!
I have been wanting to use Boursin cheese but truthfully find it’s too expensive for us. Recently I found some on sale and grabbed it, found this recipe, then the question: What is “gournay” cheese?Thank you so much for answering that question! Happy cooking!
I retired from nursing after 47 years of practice and lost interest in cooking for myself. I’m tired of eating unhealthy and found your you tube channel about 1-2 months ago. Your recipes look very easy and delicious. They look so good I want to grab a fork to taste them as you serve your family. I am cooking my first recipe on Sunday on 01/28/24 for one of my friends and I’m sure she’ll love it. Both of you have motivated me to start cooking for myself again. I love the chemistry between you and your husband and consider it free entertainment along with delicious looking recipes. I have picked out a few to do and can’t wait to try them. I just wanted to comment on a couple of cooking tips that you may or may not know: if you cut an onion from the root end first, the gases from the onion will not burn your eyes; an onion can also be run under cold water if you start from the wrong end. Additionally, you did pronounce Gruyère properly (it is an imported Swiss cheese from Switzerland ). Just as a side note I wanted to tell you Mandy, aside from your recipes you have beautiful skin! It looks like porcelain. Without makeup your skin is so clear, it looks translucent and I’m jealous. You and your husband are lucky to have found one another and your son is just adorable. I subscribed to your channel the first time I saw you and also became a member of thrive market. Sorry I was so wordy! I just had a lot to stay. Looking forward to more years of following and being entertained.
I think that you and Steven need your own cooking show on tv. Y’alls chemistry as a couple and both of your fun loving personalities would definitely make it a roaring success. I look forward each week to your videos. They make my heart so happy and my tummy happy too!
Negative. Most TV shows have very strict requirements in the contract. They would have to give up all creative control over the content. If the show doesn't receive the projected ad revenue, then it gets canceled and then she will have contract requirements to meet in order to post. That's why practically all RUclipsrs turn down TV deals
My husband and I love to put the Boursin cheese in the middle of baking dish with cherry tomatoes around it. We add a little garlic to it and some olive oil. Bake that for 15-20 minutes. Mix the cheese and tomatoes together then add some cooked pasta! It is amazing!!!
Boursin Chicken was AMAZING! When cooking the onions, I added a dozen or so halved cherry tomatoes and 1/2 of a small bell pepper just because I had them from the garden. EVERYONE LOVED IT! Thank you Stephen and Mandy for all your hard work on the videos and the endless humor! You guys just make my day!
A big thank you for the Boursin chicken recipe! I've used Boursin for years in my mashed potatoes along with some sour cream, garlic and onion powder, besides the usual add ins for your mashed potatoes. It just takes them over the top. NOW I'm going to make this chicken dish and my Boursin mashed potatoes and can't wait to use that sauce on the my mashed potatoes!
My nephew just moved into his own place he made the baked ziti for his roommates they loved it so much that they had him make it for them and all there families so thank you for being yourself and Steven for being in kitchen helping and cooking thank y’all for being ya’ll
So excited y’all liked & read my comment about smashing the beans up to thicken your soup. You made my day & didn’t butcher my last name too bad-lol! Hope you had a very blessed Easter-God IS good!
Love Y'all and Shelia isn't it a warm feeling when someone can pronounce your French last name correctly. Lol I'm Shellie LaTourette. Not that it matters if your last name is pronounced correctly or not. Just now Mandy and Stephen Y'all the BEST. ❤️🖤
You guys are the best!! This year Easter was so hard for our family. Our Son who is EOD in the Air Force was home, is getting deployed today. He will be gone for 8 mos. But, Steven I just wanted to Thank you for your service. You guys, please keep cracking us all up with just being you❤ as always, sending you all much love from Wisconsin ❤️
HA HA the little Steven in the car. Next time you make the crock pot mac and cheese add a jar of Alfredo. My son requests that I put Alfredo in every time.
Hello from Missouri! I just started watching your videos (and subscribed)! I’m pretty sure we should be best friends because (1) I pull the stems off of spinach (2) when I’m stressed out I say “okay okay okay okay” (3) my husband laughs at me for numbers 1 and 2, (4) I loved seeing your brother-in-law in your video; my 5-year-old son also has CP (as a result of a brain injury at birth) and it really eases my worries for his future adult self when I see or meet adults with disabilities living fulfilling lives, and (5) someone once told me the only difference between Midwestern and Southern mothers is the accent! Can’t wait to try many of your recipes!
My husband and I made that baked Ziti and it was to die for. I am 71 and Joe is 74 so we had to freeze some of the leftovers because it made so much. It was so much better the next day. I love your videos and have made a lot of your recipes. This one we think is one of your best. We are married 53 years and it's time I do easy recipes hahaha.
If you chop the stem of the onion off and leave the root end on, it helps you chop the onion without having to run your knife through it a ton. You chop the stem off, cut the onion in half by slicing through the root end, and then make little slices stopping short of the root, then chop the other way. It perfectly dices your onion! I learned it from Rachel Ray. You can look up her video, I know I’m not explaining it well 😅🙃Love your videos!!!
Steven, here is the explanation I found online about gournay cheese. A soft, spreadable cheese made of cream, it is sweet and mild tasting. Can be eaten plain or in varieties of jalapeño chile, herbs & garlic or French onion. The name Boursin is the name of the cheese maker who first made It.
ohh, these are all going into rotation! MY fiancee and i sit every tuesday night and watch the two of you, we love your connection and genuine joy that the both of you have in your marriage and family. It reminds us of ourselves, we are silly and have fun as well. Fun fact, we base our next weeks menu on this weeks eopisodes!
I love you Mandy and your funny husband. It’s a joy to see a couple enjoying one another. I have been watching you for quite awhile lately. I an a stroke survivor, and can’t use my right hand and am mostly in a wheelchair, but I do as much as I can . My son likes to cook with me , because there are some things that are hard for me to do. You are a big part of my daily routine, because I like what you cook and how sweet and funny you both are. Keep up doing what you do best. Oh by the way my son is 45yrs. Young and lives with me and my friend, because he broke his back in 5 places and couldn’t work anymore, so we help one anther. I hope you have a fantastic, Christmas and New Year. ❤❤🎁⛄️❄️☃️🎅🏻🎄🙏🙏
Really got a good laugh out of Steven in the pink convertible driving to the dinner plate while the sound of screeching tires goes off in the background. 🏎
OMGoodness! Boursin cheese can be expensive. So I researched how to make. It is simple and inexpensive. Then I made this dish with a twist, I added hearts of palm linguini (from Thrive Market) and fresh spinach. I omitted chicken both and used cream, topped it with Parmesan cheese and mozzarella and baked it for 15 minutes at 350*. My husband loved it. Thank you for giving me the idea, it has been added to our ‘do again’ meals. You are great for inspiring new ideas. Thank you.
I have been missing you all for about 5 months,but I'm going to binge watch til I get back on track! Missed the family and good cooking and just great folks!!!!💜💜💜💜💜💜
I'm going to try the boursin chicken. I have diabetes and cook only for one so I'm always on the look-out for recipes that I can adapt to a low carb diet and that can be modified for one. I think this recipe just might fit into those parameters. Love your recipes and I've gotten many good ideas from you. You guys are the greatest and I look forward to your videos every week.
I actually don’t mind forgetting or running out of an ingredient for a recipe. It forces me to be creative, and some of my best recipes have come from those last minute changes!
❤ MANDY, here's a tip from a fun RUclips channel called web and spoon. Wet a folded strip of paper napkin or paper towel and lay it across the top of your cutting board, then cut the onions. That wet paper towel absorbs all of the fumes from the onion. I tried it and it works!
At church on Wednesdays evenings we have a meal before service to make sure the youth and young children have a good meal during the week. A Plus, well fed lil ones aren't as fussy or rambunctious. The ziti will definitely be loved by spaghetti and alfredo eaters and we'll of course have salad and garlic bread. The white chicken chili with the verde salsa has been requested again. Thanks for the inspiration and instruction
Swap out the macaroni for frozen hash browns in that mac n cheese recipe, and that’s pretty much my family’s go-to side dish whenever we have ham. I just polished off the leftovers from Easter dinner today. (It’s baked, not slow-cooked.) edit: You can call that first dish “boars ‘n’ chicken” to confuse people.
I just made the Boursin chicken, and it was so GOOD!! I chose to roast asparagus and made rice for the chicken... everyone loved it- We are a much larger family, so I doubled it, and I did add some corn starch/chicken broth slurry to give it a little bit thicker sauce.. it was awesome! Also, I made the Kielbasa soup today..(I was a Mandy in the Making today)..OMG!! I made two of your recipes today...and my life couldn't be happier!! Thank YOU!! The soup we ate for lunch and the chicken was dinner...now , share with me some breakfast and we will have a perfect Trifecta!!
I just made the Boursin chicken, and let me tell you what... That was so dang good! I just added a simple noodle to soak up some of that creamy sauce, and it was perfect. I agree with Steven. It would work well on some chops, too! Maybe even add some baby portabellas with it! Thanks, Mandy!
Hi Mandy and Common Tator, I made your recipe of the Lemon Orzo Chicken with a few changes because I got the wrong sausage. I used the Sweet Italian Sausage and removed the casing. I used 2 zucchini, I screwed up on the amount of chicken broth and only added 1 3/4 cups and of course I have to watch my salt since I have stage 3 Kidney disease. I was surprised when it made so much but it is one of our favorite casseroles now. Loved it. I love to find different recipes. It is getting harder to find good stuff at my age 71 years old. Love y'all.
You two are simply so fun! I love watching you interact and work together! Thank you for the yummy recipes, but more importantly all the joy you spread!
Mandy, I love you so much and love watching your channel. You and your hubby ya'll crack me up so!😅 And I just have to tell you, my dryer sings to me to that very same toon! I love it!😅❤
There is a trick for boiling pasta once you get the water boiling and drop the pasta in turn your stove down to simmer covered with your lid. Then you strip one time through the whole process and follow your box directions so it becomes al dente. My mother accidentally discovered this trick years ago
I just love how you look like you look, your always pretty no matter what but we get to see you in the dolled up and natural look and that’s so refreshing and real.
We use Boursin a lot in the UK. Add in some sliced mushrooms and canned green lentils to the onions, makes the sauce even more incredible sauce, adds even more flavour and protein
Mandy That pasta dish is a must try very soon. Looks so good. I told my sister about thrive market because one of her teen daughters needs to eat gluten free. Thank you for your creativity and inspiration.when is your brother in law cooking with you again? Does your sister like to cook too?
I make this, but I cut chicken thighs into chunks and sautee with onions, asparagus, cherry tomatoes and garlic, then make the sauce with chicken in the pan. It is so flavorful.
Oh my goodness! That is the same crockpot mac-n-cheese recipe I've been making for years. My family loves it & request it every get together. I use small shells instead of elbows & swiss instead of gruyere. (That's an expensive cheese) I remember first seeing the recipe (same site you posted) and was skeptical of how it'd taste, but it's delicious & won't go back to another crockpot mac-n-cheese! So glad you guys enjoyed it! Until next week...
To not get weepy eyed when cutting onion. After cutting off each end and peeling skin run the onion under cold water. Not a lot, just turn on the faucet & rinse the onion, and the knife you cut it with. No more tears.
My husband, who spent a semester of college in France, fell in love with a baguette and Boursin. He said the folks he stayed with pronounced it like "bore sin."
Hey Mandy and Steven an fyi about the Boursin cheese….. Francois Boursin named it after his small hometown of Gournay. Used to be the name could only be used if made in the town where it came from, but after selling the company, the Gournay is now made in the U.S. for North American distribution. Ps Mandy you said Gruyère just fine! 😊 Just love the porch, good call !❤
The vinegar tip brought back memories of my dad! (I do it too!) when we have ham and beans, after dishing them up, we always add a splash of vinegar before eating! Dad always wanted the beans to make a noise when plated, that is where Dad and I disagree, I want mine soft 😂
Gournay - soft cow's milk cheese flavored with herbs. Boursin's is a brand of Gournay cheese. The first flavor, Garlic & Fine Herbs was created in 1957 by Francois Boursin a cheese maker from Normandy.
What about also coating broccoli with the sauce? Or including the florets in the sauce, cutting up the chicken, and adding all of that over rice? Maybe a great way to stretch it for a large group on smaller budget?
"Gournay cheese" is a French cheese that is similar to our cream cheese but crumblier. You can make your own Boursin using cream chees, butter, and herbs. The butter will make it crumbly, like gournay cheese.
No Boursin cheese so substituted 8oz of cream cheese, a tablespoon of garlic and a generous (2 Tbl?) of Green Goddess dry herb mix from trader Joe's. Doubled the sauce and it was deliciously fabulous!
I do something similar to the Subbie supper, but I use 2 boxed kraft Mac and hamburger meat instead of Italian sausage. And cheddar instead of mozzarella. It was a quick fix dinner for my kids that became a family favorite
I love these recipes Mandy!! The Subie Supper one could easily be cut in half since Dollar Tree has a small 15oz can of Alfredo & smallish Hunts Sauces; that makes me so happy bc otherwise I eat it for a whole week! By far my fav was ur hair in progress - just keep it real girl! We/I love ur genuine side, ur darling any ole way ur hair is! Have a blessed week + we're looking for our last SNOW ❄ (can u believe it?!!) In Michigan on Monday. It's ok, the cold kills germs & were hearty people. 🥰❤👩🏭
I just wanted to say that I love your channel because you're keeping it real. You encourage others to make substitions when appropriate and to use what you have on hand instead of making an extra shopping trip. You sing while you cook and talk to the food and equipment just like me. You make me want to experiment and try the food you cook. You just keep it real! That why I keep coming back. I'm trying the baked ziti. Gonna check my pantry and see what pasta I have on hand. God bless you both!❤
I appreciate you, Mary! I'm just a normal (well, that's subjective lol) lady in the kitchen and I'm not trying to be someone I'm not! God made me this way and I'm going with it! :)
I know this is a random comment for a cooking channel but not only do I love food, I also love makeup and yours was so pretty in the clip of you getting ready for Easter making the mac & cheese. Please share what blush you were wearing. It was so beautiful! And by the way, I'm making all of these recipes! They all look so good!
Mandy your menus are wonderful I’m sure but I only watch your show to see you and tater 💥 💥💥 You have no idea how the two of you can brighten my day 💜 Thank you so much 😆 🐾🐾 😎 - Texas
Best thing about Friday's is a new Mandy in the Making video. Agree?!
I absolutely agree! Always look forward to Friday because of Mandy's videos.
Yes indeed
Totally
Yep. Just in time for meal planning for the next week.
Yes, I have to agree with you...
My new favourite thing to do on Fridays...Happy Weekend everybody! 🌸
I can't remember if I already commented to tell you this....sorry, I'm forgetful. :) I was visiting my parents and we were out for a drive in the country. We do "deer dates" together. I started talking about one of my favorite RUclipsrs and my dad said, "Oh! Mandy in the Making??" He subscribes to you too! I love that we both watch your videos and now we talk about recipes that you share.
Ahhh! So cool!!!
I love the fact that Stephen enjoys his food so much. Picky eaters test my very last nerve. Most of your recipes have ingredients that one would usually have or are easily found. Gournay refers to the region the cheese is from for future reference. Love you guys!
Picky eaters drive me nuts but worse is someone who won't even try new foods/dishes. Life is too short for that nonsense😊
Thought I would die laughing when your did the video of yourself getting ready for church with your hair half up. That is such real life! Thank you so much for making my day!
All your recipe recommedations are trustworthy and awesome. You two have one of the best channels on RUclips. Thank you for all the hard work you put into these videos. 🌺
Not only do I love your recipes, but I LOVE that you leave all of your bloopers in! Thanks for bringing real life into your content❤
Easter meal looks Delicious!!! We do same thing WITHOUT the DEVILED EGGS (NOT A FAN)
Hello! Steven inspired me to broaden my vocabulary by looking up ‘gournay’ and what ‘gournay cheese’ is.
Gournay is a region of France, like Bordeaux or Lion are also regions in France.
Gournay cheese is a cheese made in the Gournay region.
This particular cheese happens to be a soft spreadable cheese “product” but other forms of Gournay cheeses could be semi soft or hard cheeses made in that same region.
I am not sure I will ever need to know this in the future, unless I go on Jeopardy, but I HAD to know!!
I have been wanting to use Boursin cheese but truthfully find it’s too expensive for us. Recently I found some on sale and grabbed it, found this recipe, then the question: What is “gournay” cheese?Thank you so much for answering that question! Happy cooking!
I retired from nursing after 47 years of practice and lost interest in cooking for myself. I’m tired of eating unhealthy and found your you tube channel about 1-2 months ago. Your recipes look very easy and delicious. They look so good I want to grab a fork to taste them as you serve your family. I am cooking my first recipe on Sunday on 01/28/24 for one of my friends and I’m sure she’ll love it. Both of you have motivated me to start cooking for myself again. I love the chemistry between you and your husband and consider it free entertainment along with delicious looking recipes. I have picked out a few to do and can’t wait to try them. I just wanted to comment on a couple of cooking tips that you may or may not know: if you cut an onion from the root end first, the gases from the onion will not burn your eyes; an onion can also be run under cold water if you start from the wrong end. Additionally, you did pronounce Gruyère properly (it is an imported Swiss cheese from Switzerland ). Just as a side note I wanted to tell you Mandy, aside from your recipes you have
beautiful skin! It looks like porcelain. Without makeup your skin is so clear, it looks translucent and I’m jealous. You and your husband are lucky to have found one another and your son is just adorable.
I subscribed to your channel the first time I saw you and also became a member of thrive market. Sorry I was so wordy! I just had a lot to stay. Looking forward to more years of following and being entertained.
I think that you and Steven need your own cooking show on tv. Y’alls chemistry as a couple and both of your fun loving personalities would definitely make it a roaring success. I look forward each week to your videos. They make my heart so happy and my tummy happy too!
I agree!!!! They have such a great rapport and are much better than some of the people on FN.
Negative. Most TV shows have very strict requirements in the contract. They would have to give up all creative control over the content. If the show doesn't receive the projected ad revenue, then it gets canceled and then she will have contract requirements to meet in order to post. That's why practically all RUclipsrs turn down TV deals
I stuff mushrooms with borsin cheese and bake them. The best!!
My husband and I love to put the Boursin cheese in the middle of baking dish with cherry tomatoes around it. We add a little garlic to it and some olive oil. Bake that for 15-20 minutes. Mix the cheese and tomatoes together then add some cooked pasta! It is amazing!!!
Gournay is one of the 6 communes of Freance .
Boursin Chicken was AMAZING! When cooking the onions, I added a dozen or so halved cherry tomatoes and 1/2 of a small bell pepper just because I had them from the garden. EVERYONE LOVED IT! Thank you Stephen and Mandy for all your hard work on the videos and the endless humor! You guys just make my day!
A big thank you for the Boursin chicken recipe! I've used Boursin for years in my mashed potatoes along with some sour cream, garlic and onion powder, besides the usual add ins for your mashed potatoes. It just takes them over the top. NOW I'm going to make this chicken dish and my Boursin mashed potatoes and can't wait to use that sauce on the my mashed potatoes!
I never thought to add Boursin to mashed potatoes!! Mind blown lol Thank you so so much for the inspiration.
Sounds yummy
My nephew just moved into his own place he made the baked ziti for his roommates they loved it so much that they had him make it for them and all there families so thank you for being yourself and Steven for being in kitchen helping and cooking thank y’all for being ya’ll
So excited y’all liked & read my comment about smashing the beans up to thicken your soup. You made my day & didn’t butcher my last name too bad-lol! Hope you had a very blessed Easter-God IS good!
Love Y'all and Shelia isn't it a warm feeling when someone can pronounce your French last name correctly. Lol I'm Shellie LaTourette. Not that it matters if your last name is pronounced correctly or not. Just now Mandy and Stephen Y'all the BEST. ❤️🖤
I'm going to use your tip as well, thank you
You guys are the best!! This year Easter was so hard for our family. Our Son who is EOD in the Air Force was home, is getting deployed today. He will be gone for 8 mos. But, Steven I just wanted to Thank you for your service. You guys, please keep cracking us all up with just being you❤ as always, sending you all much love from Wisconsin ❤️
Praying for your son's deployment! I'm so sorry he'll be gone for so long but I am SO thankful for his service.
Gourney cheese is a soft cows milk cheese flavored with herbs.
HA HA the little Steven in the car. Next time you make the crock pot mac and cheese add a jar of Alfredo. My son requests that I put Alfredo in every time.
Hello from Missouri! I just started watching your videos (and subscribed)! I’m pretty sure we should be best friends because (1) I pull the stems off of spinach (2) when I’m stressed out I say “okay okay okay okay” (3) my husband laughs at me for numbers 1 and 2, (4) I loved seeing your brother-in-law in your video; my 5-year-old son also has CP (as a result of a brain injury at birth) and it really eases my worries for his future adult self when I see or meet adults with disabilities living fulfilling lives, and (5) someone once told me the only difference between Midwestern and Southern mothers is the accent! Can’t wait to try many of your recipes!
My husband and I made that baked Ziti and it was to die for. I am 71 and Joe is 74 so we had to freeze some of the leftovers because it made so much. It was so much better the next day. I love your videos and have made a lot of your recipes. This one we think is one of your best. We are married 53 years and it's time I do easy recipes hahaha.
If you chop the stem of the onion off and leave the root end on, it helps you chop the onion without having to run your knife through it a ton. You chop the stem off, cut the onion in half by slicing through the root end, and then make little slices stopping short of the root, then chop the other way. It perfectly dices your onion! I learned it from Rachel Ray. You can look up her video, I know I’m not explaining it well 😅🙃Love your videos!!!
Steven, here is the explanation I found online about gournay cheese. A soft, spreadable cheese made of cream, it is sweet and mild tasting. Can be eaten plain or in varieties of jalapeño chile, herbs & garlic or French onion. The name Boursin is the name of the cheese maker who first made It.
I also found this: there are 6 regions in France that have Gournay as the name or part of the name of that particular region.
🤣 That's French for Cream Cheese!
Boursin is so yummy ❤
@@sandybowman7140 🤭🤫
Mandy you and Steven are so great together!! Ya'll make me laugh!! I am gonna try this chicken it looks delish!!! 🥰
ohh, these are all going into rotation! MY fiancee and i sit every tuesday night and watch the two of you, we love your connection and genuine joy that the both of you have in your marriage and family. It reminds us of ourselves, we are silly and have fun as well. Fun fact, we base our next weeks menu on this weeks eopisodes!
Don’t know if my sister has watched yet, but “Monica, we’re making the Boursin chicken!”
Thanks for sharing the recipes, Mandy!
I loved Steven in the pink car with sound effects!
I love you Mandy and your funny husband. It’s a joy to see a couple enjoying one another. I have been watching you for quite awhile lately. I an a stroke survivor, and can’t use my right hand and am mostly in a wheelchair, but I do as much as I can . My son likes to cook with me , because there are some things that are hard for me to do. You are a big part of my daily routine, because I like what you cook and how sweet and funny you both are. Keep up doing what you do best. Oh by the way my son is 45yrs. Young and lives with me and my friend, because he broke his back in 5 places and couldn’t work anymore, so we help one anther. I hope you have a fantastic, Christmas and New Year. ❤❤🎁⛄️❄️☃️🎅🏻🎄🙏🙏
Loved all the meals today. Tell Stephen in order not to cry
cutting a onion. Run the onion and knife under cold cold water and you will have no tears
Really got a good laugh out of Steven in the pink convertible driving to the dinner plate while the sound of screeching tires goes off in the background. 🏎
Lololol 🤣
OMGoodness! Boursin cheese can be expensive. So I researched how to make. It is simple and inexpensive. Then I made this dish with a twist, I added hearts of palm linguini (from Thrive Market) and fresh spinach. I omitted chicken both and used cream, topped it with Parmesan cheese and mozzarella and baked it for 15 minutes at 350*. My husband loved it. Thank you for giving me the idea, it has been added to our ‘do again’ meals. You are great for inspiring new ideas. Thank you.
I have been missing you all for about 5 months,but I'm going to binge watch til I get back on track! Missed the family and good cooking and just great folks!!!!💜💜💜💜💜💜
I don't comment hardly at all, but you two made me laugh out loud! Thank you, I've been watching y'all for at least 2 years I know!
I'm going to try the boursin chicken. I have diabetes and cook only for one so I'm always on the look-out for recipes that I can adapt to a low carb diet and that can be modified for one. I think this recipe just might fit into those parameters. Love your recipes and I've gotten many good ideas from you. You guys are the greatest and I look forward to your videos every week.
I have watched a lot of other cooking youtubers and nobody is more thorough and as enjoyable to watch as you and your family are.
I actually don’t mind forgetting or running out of an ingredient for a recipe. It forces me to be creative, and some of my best recipes have come from those last minute changes!
❤ MANDY, here's a tip from a fun RUclips channel called web and spoon. Wet a folded strip of paper napkin or paper towel and lay it across the top of your cutting board, then cut the onions. That wet paper towel absorbs all of the fumes from the onion. I tried it and it works!
Have you thought about creating a Stephen & Mandy Cookbook??? Love to watch you guys!!!
At church on Wednesdays evenings we have a meal before service to make sure the youth and young children have a good meal during the week. A Plus, well fed lil ones aren't as fussy or rambunctious. The ziti will definitely be loved by spaghetti and alfredo eaters and we'll of course have salad and garlic bread.
The white chicken chili with the verde salsa has been requested again.
Thanks for the inspiration and instruction
The Easter morning Mandy was way too relatable - if that ain’t what every mom looks like Easter morning idk what is 😂😅
Amen sister! Lol
Agree totally,my kids always look great me best I could do with time I had left raised 5
I put that boursen cheese in my mashed potatoes. Delicious!
For the pasta sauce situation instead of more sauce add pasta water. It will also volume up the sauce
Swap out the macaroni for frozen hash browns in that mac n cheese recipe, and that’s pretty much my family’s go-to side dish whenever we have ham. I just polished off the leftovers from Easter dinner today. (It’s baked, not slow-cooked.)
edit: You can call that first dish “boars ‘n’ chicken” to confuse people.
Gournay is a region in France.
I just made the Boursin chicken, and it was so GOOD!! I chose to roast asparagus and made rice for the chicken... everyone loved it- We are a much larger family, so I doubled it, and I did add some corn starch/chicken broth slurry to give it a little bit thicker sauce.. it was awesome! Also, I made the Kielbasa soup today..(I was a Mandy in the Making today)..OMG!! I made two of your recipes today...and my life couldn't be happier!! Thank YOU!! The soup we ate for lunch and the chicken was dinner...now , share with me some breakfast and we will have a perfect Trifecta!!
I just made the Boursin chicken, and let me tell you what... That was so dang good! I just added a simple noodle to soak up some of that creamy sauce, and it was perfect. I agree with Steven. It would work well on some chops, too! Maybe even add some baby portabellas with it! Thanks, Mandy!
Hi Mandy and Common Tator, I made your recipe of the Lemon Orzo Chicken with a few
changes because I got the wrong sausage. I used the Sweet Italian Sausage and removed
the casing. I used 2 zucchini, I screwed up on the amount of chicken broth and only added
1 3/4 cups and of course I have to watch my salt since I have stage 3 Kidney disease.
I was surprised when it made so much but it is one of our favorite casseroles now. Loved it.
I love to find different recipes. It is getting harder to find good stuff at my age 71 years old.
Love y'all.
You two are simply so fun! I love watching you interact and work together! Thank you for the yummy recipes, but more importantly all the joy you spread!
Mandy, I love you so much and love watching your channel. You and your hubby ya'll crack me up so!😅 And I just have to tell you, my dryer sings to me to that very same toon! I love it!😅❤
There is a trick for boiling pasta once you get the water boiling and drop the pasta in turn your stove down to simmer covered with your lid. Then you strip one time through the whole process and follow your box directions so it becomes al dente. My mother accidentally discovered this trick years ago
I often use a pat of Boursin cheese on a steak as a compound butter and it melts over the steak. Yum!!
I just love how you look like you look, your always pretty no matter what but we get to see you in the dolled up and natural look and that’s so refreshing and real.
😊 thank you. 10 years ago I would have NEVER gone on camera without makeup. Now I just don't care that much. :)
We use Boursin a lot in the UK. Add in some sliced mushrooms and canned green lentils to the onions, makes the sauce even more incredible sauce, adds even more flavour and protein
That Boursin chicken looks amazing. And the ham Mac in the crockpot.
It's great to see that someone in the country has decent weather!
Mandy you are the cutest. Your smile and energy is literally so refreshing. Love all your recipes
Thank you so much 😊
Mandy
That pasta dish is a must try very soon. Looks so good. I told my sister about thrive market because one of her teen daughters needs to eat gluten free. Thank you for your creativity and inspiration.when is your brother in law cooking with you again? Does your sister like to cook too?
I’ve had a very busy day, it’s now 1am and I HAVE to watch this video before I go to bed. Mandy, I saw your smiling face on Jessica’s video. 😊
I love your kitty. ❤️🐾🐾❤️
I make this, but I cut chicken thighs into chunks and sautee with onions, asparagus, cherry tomatoes and garlic, then make the sauce with chicken in the pan. It is so flavorful.
Oh my goodness! That is the same crockpot mac-n-cheese recipe I've been making for years. My family loves it & request it every get together. I use small shells instead of elbows & swiss instead of gruyere. (That's an expensive cheese) I remember first seeing the recipe (same site you posted) and was skeptical of how it'd taste, but it's delicious & won't go back to another crockpot mac-n-cheese! So glad you guys enjoyed it! Until next week...
Hello you two make a great pair Mandy do you have a cookbook? If so how do I buy one?
Recipes look great! But , the part with Steven in the car and the hat on gangsta..... hilarious!!! 😂😂😂😂 you two are just too funny
When you make the crockpot Mac and cheese again. Try adding either the cheddar soup or the broccoli cheese soup.
To not get weepy eyed when cutting onion. After cutting off each end and peeling skin run the onion under cold water. Not a lot, just turn on the faucet & rinse the onion, and the knife you cut it with. No more tears.
My husband, who spent a semester of college in France, fell in love with a baguette and Boursin. He said the folks he stayed with pronounced it like "bore sin."
I love it when you feature WI foods!
You are my favorite youtube family. Yall always put a smile on my face. Keep up the great work
Hey Mandy and Steven an fyi about the Boursin cheese….. Francois Boursin named it after his small hometown of Gournay. Used to be the name could only be used if made in the town where it came from, but after selling the company, the Gournay is now made in the U.S. for North American distribution. Ps Mandy you said Gruyère just fine! 😊 Just love the porch, good call !❤
The vinegar tip brought back memories of my dad! (I do it too!) when we have ham and beans, after dishing them up, we always add a splash of vinegar before eating! Dad always wanted the beans to make a noise when plated, that is where Dad and I disagree, I want mine soft 😂
Gournay - soft cow's milk cheese flavored with herbs.
Boursin's is a brand of Gournay cheese. The first flavor, Garlic & Fine Herbs was created in 1957 by Francois Boursin a cheese maker from Normandy.
Don't tell Stephen but Boursin is basically cream cheese with herbs and spices. I am going to try these recipes they all look delicious.
What about also coating broccoli with the sauce? Or including the florets in the sauce, cutting up the chicken, and adding all of that over rice? Maybe a great way to stretch it for a large group on smaller budget?
Ziti is the long tubular pasta.
🇮🇹🇮🇹🇮🇹❤
Some sun dried tomatoes in the Boursin chicken would be delicious
"Gournay cheese" is a French cheese that is similar to our cream cheese but crumblier. You can make your own Boursin using cream chees, butter, and herbs. The butter will make it crumbly, like gournay cheese.
Just wanna say, your skin looks so smooth and your makeup looks pretty too. The meals never disappoint! Have a great day. 🌞❤
Need to make that baked "ziti"! I will add garlic breadsticks and I swear I am drooling!
No Boursin cheese so substituted 8oz of cream cheese, a tablespoon of garlic and a generous (2 Tbl?) of Green Goddess dry herb mix from trader Joe's. Doubled the sauce and it was deliciously fabulous!
I do something similar to the Subbie supper, but I use 2 boxed kraft Mac and hamburger meat instead of Italian sausage. And cheddar instead of mozzarella. It was a quick fix dinner for my kids that became a family favorite
I looked it up! "Gournay" is a soft, spreadable cheese made of cream. :) So you had some gourmet gournay!
I love these recipes Mandy!! The Subie Supper one could easily be cut in half since Dollar Tree has a small 15oz can of Alfredo & smallish Hunts Sauces; that makes me so happy bc otherwise I eat it for a whole week!
By far my fav was ur hair in progress - just keep it real girl! We/I love ur genuine side, ur darling any ole way ur hair is! Have a blessed week + we're looking for our last SNOW ❄ (can u believe it?!!) In Michigan on Monday. It's ok, the cold kills germs & were hearty people. 🥰❤👩🏭
I love doing the Boursin Chicken!! So simple and delish! I just spread the cheese on top of raw chicken and throw it in the oven! Woop!
So easy!!!
Kim!! I love watching you two ladies.
I just wanted to say that I love your channel because you're keeping it real. You encourage others to make substitions when appropriate and to use what you have on hand instead of making an extra shopping trip. You sing while you cook and talk to the food and equipment just like me. You make me want to experiment and try the food you cook.
You just keep it real! That why I keep coming back.
I'm trying the baked ziti. Gonna check my pantry and see what pasta I have on hand.
God bless you both!❤
I appreciate you, Mary! I'm just a normal (well, that's subjective lol) lady in the kitchen and I'm not trying to be someone I'm not! God made me this way and I'm going with it! :)
You and your husband are so entertaining. The recipes are a bonus!
Y’all are so awesome and a great joy to watch. Mandy, everything you make looks sooooo amazing.
Lol that same tune plays on our washer n dryer!
I love Boursin cheese! Tillamook has a real good one with the same herbs in it too!❤
Thank you for doing this. I love watching and altering to my daughters and mine liking.
Boursin Chicken is the real deal!! Excellent!
When I make split pea soup, I mash up about 1/2 cup of the peas to make a creamier soup. I'm making split pea soup tomorrow.
Love your pre-church hair...best ever
I know this is a random comment for a cooking channel but not only do I love food, I also love makeup and yours was so pretty in the clip of you getting ready for Easter making the mac & cheese. Please share what blush you were wearing. It was so beautiful! And by the way, I'm making all of these recipes! They all look so good!
Mandy your menus are wonderful I’m sure but I only watch your show to see you and tater 💥 💥💥
You have no idea how the two of you can brighten my day 💜 Thank you so much 😆
🐾🐾 😎 - Texas
The new Lucy and Ricky...love you guys Love the recipes and love the commentary. thanks for brightening my day.
Make creamed spinach with Boursin cheese. Delicious!
I know the feeling Mandy. I went back to the gym this week and I’m so sore today! Wowsers!
Put Boursin in your mash potatoes is good too!
I love your channel and how real you both are. You always thank everyone too. Keep up the great work
Hello! I'm a new subscriber from Kalamazoo, Michigan. I like your You Tube channel name.
Thank you for sharing your recipes and skills.
😉👍💗
Must try the chicken dish and the pasta dish as well