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 UA-camrs 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!
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!
All your recipe recommedations are trustworthy and awesome. You two have one of the best channels on UA-cam. Thank you for all the hard work you put into these videos. 🌺
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 UA-camrs turn down TV deals
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. ❤️🖤
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
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!!!
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.
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 ❤️
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!
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!
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!!!
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!
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.
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!
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!
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. ❤❤🎁⛄️❄️☃️🎅🏻🎄🙏🙏
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.
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 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!
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 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.
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.
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!!!!💜💜💜💜💜💜
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
I just want to tell u how much I’m enjoying the recipes.. I was so burned out trying to come up with new and different meals. So far our favorites are the sesame chicken, the Boursin chicken and the crockpot chicken tacos.. next week some ground beef dishes. Love watching you and Steven ….blessings and thank you…
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.
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
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.
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
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.
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!😅❤
"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.
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.
Love your channel Mandy!!!❤ Will be taking notes for the next 6 weeks though. I'll have to write down the recipe and date of the video I want to make the recipe for. I fractured my ankle Monday.. I need your prayers. Keep the videos coming I have nothing to else to do.
Mandy your recipes are always delicious we always look forward to seeing what kind we will be having in the week for our suppers keep up the awesome work ❤ hoping you & yours have a wonderful & Blessed weekend ❤️
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!!
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
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
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?
I made the Boursin Chicken tonight for dinner! Wow! It was delicious! Thank you so much for sharing this recipe. Blessings to you and your family. Kim.
I was so glad to see you do your ham in the crockpot! I have been doing that for years now. I don't care for the sweet brown sugar and pineapple toppings, but I do add a little orange juice and sliced oranges too. Thanks for another great video!
Hi Mandy! I love watching you and Steven cooking up all the wonderful foods. I made the green beans on Easter for my family and everyone loved them!! I'm sure they will be requested again and again. Thank you for being such an inspiration to me and I always enjoy seeing Gracie get her cheese. God Bless!
Well I had to know their definition 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.
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.
These recipes are a must try. I've been making crockpot mac and cheese since I found Jessica O Donohue's recipe ..and it is so delicious. But I'm also going to try this one too. I'm planning on making that chicken with the cheese sauce real soon.
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 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!
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. 🥰❤👩🏭
❤ MANDY, here's a tip from a fun UA-cam 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!
Love watching yall and I have made the ham and chicken cordon blue recipe you showed me and me my girls loved it!! An easy Mexican desert for you to try: take a bag of soft shell tacos cut them up like a pizza should be 4 slices per taco, them fry them in oil they don't take long, you will want to flip them a few times while cooking so they don't burn..as you take them out drizzle honey and cinnamon sugar on top and have some cool whip kinda room temp to dip the honey cinnamon tacos in..its so easy quick and soooo delicious I never have any left on the platter when I make these..God bless and thank you for your great flavor packed dishes!!
Great recipes that I can’t wait to try. Thanks for always keeping it real by including real world mom life like the hair half styled while getting food prepped for holiday meals.
Hi Mandy , when I cook dried beans in the instant pot and they have finished cooking turn them to sauté for about 10 min or so and the juice thickens .. You may already know this but if so now you know it again Thanks for all the videos, really a big help when I’m trying to plan my meals for the week …
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!
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!
I tried Mac and cheese with Chick-fil-A sauce. It is so yummy . My grandma use to put cream of mushroom soup in her Mac and cheese. My kids were not fans of the cream of mushroom but the can of cream of chicken sounds amazing.
We do a version of the Boursin chicken but with bacon added to the onion sauté step, and we serve that sauce over top of a steak that is sliced and resting on A1… it’s soooo good!
Mandy I tried your creamy garlic pork chops last night and they were great. I wouldn't go so far as to put the sauce on my oat meal, but I did try it this morning on my home fries and eggs. It was good! Keep doing what you do and loving each other . SSgt Retired JB
i am practicing gratitude more in my life, but even if i wasnt i need you to know how grateful i am to you. i have been following you for maybe a year now andEvery recipe i have made from winner dinners has been a hit, and most have made it in my rotation or even bumped my regulars. i love what you do and how you do it. stay safe, much love
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.
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 UA-camrs 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😊
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❤
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!
All your recipe recommedations are trustworthy and awesome. You two have one of the best channels on UA-cam. Thank you for all the hard work you put into these videos. 🌺
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 UA-camrs turn down TV deals
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
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
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!!!
I stuff mushrooms with borsin cheese and bake them. The best!!
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.
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.
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!
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!
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!!!
Mandy you and Steven are so great together!! Ya'll make me laugh!! I am gonna try this chicken it looks delish!!! 🥰
Gourney cheese is a soft cows milk cheese flavored with herbs.
Easter meal looks Delicious!!! We do same thing WITHOUT the DEVILED EGGS (NOT A FAN)
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!
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.
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!
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!
Don’t know if my sister has watched yet, but “Monica, we’re making the Boursin chicken!”
Thanks for sharing the recipes, Mandy!
Gournay is a region in France.
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. ❤❤🎁⛄️❄️☃️🎅🏻🎄🙏🙏
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.
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?
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!
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 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.
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.
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.
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!!!!💜💜💜💜💜💜
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 new Lucy and Ricky...love you guys Love the recipes and love the commentary. thanks for brightening my day.
I just want to tell u how much I’m enjoying the recipes.. I was so burned out trying to come up with new and different meals. So far our favorites are the sesame chicken, the Boursin chicken and the crockpot chicken tacos.. next week some ground beef dishes. Love watching you and Steven ….blessings and thank you…
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.
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
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.
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
You and your husband are so entertaining. The recipes are a bonus!
Gournay is one of the 6 communes of Freance .
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. :)
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 😊
Thank u for sharing awesome recipes that i know my family of boys will love! Would be great to see a cookbook of your family's top fave recipes.
Angel girl, I love the way you guys put Jesus first in your life!!!! God bless you all 🙂😉
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!😅❤
Just wanna say, your skin looks so smooth and your makeup looks pretty too. The meals never disappoint! Have a great day. 🌞❤
"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.
You are my favorite youtube family. Yall always put a smile on my face. Keep up the great work
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.
Love your channel Mandy!!!❤ Will be taking notes for the next 6 weeks though. I'll have to write down the recipe and date of the video I want to make the recipe for. I fractured my ankle Monday.. I need your prayers. Keep the videos coming I have nothing to else to do.
Y’all are so awesome and a great joy to watch. Mandy, everything you make looks sooooo amazing.
Mandy your recipes are always delicious we always look forward to seeing what kind we will be having in the week for our suppers keep up the awesome work ❤ hoping you & yours have a wonderful & Blessed weekend ❤️
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!!
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
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
Have you thought about creating a Stephen & Mandy Cookbook??? Love to watch you guys!!!
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?
I made the Boursin Chicken tonight for dinner! Wow! It was delicious! Thank you so much for sharing this recipe. Blessings to you and your family. Kim.
I love your channel and how real you both are. You always thank everyone too. Keep up the great work
I was so glad to see you do your ham in the crockpot! I have been doing that for years now.
I don't care for the sweet brown sugar and pineapple toppings, but I do add a little orange juice and sliced oranges too. Thanks for another great video!
Thank you for doing this. I love watching and altering to my daughters and mine liking.
Hi Mandy! I love watching you and Steven cooking up all the wonderful foods. I made the green beans on Easter for my family and everyone loved them!! I'm sure they will be requested again and again. Thank you for being such an inspiration to me and I always enjoy seeing Gracie get her cheese. God Bless!
I often use a pat of Boursin cheese on a steak as a compound butter and it melts over the steak. Yum!!
Well I had to know their definition
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.
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 🤭🤫
These recipes are a must try. I've been making crockpot mac and cheese since I found Jessica O Donohue's recipe ..and it is so delicious. But I'm also going to try this one too. I'm planning on making that chicken with the cheese sauce real soon.
We made this for dinner tonight and it was so good. Thanks for this recipe. I love your channel, thank you for testing recipes for us.
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 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!
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. 🥰❤👩🏭
Y’all are so much fun to watch, plus have wonderful recipes.💜🙋🏼♀️💜
Ziti is the long tubular pasta.
🇮🇹🇮🇹🇮🇹❤
If you like potato soup, try it with Boursin. You'll love it!!
I love boursin cheese. I am going to make this Sunday with noodles and add to the sauce. Yummy thank you
❤ MANDY, here's a tip from a fun UA-cam 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!
Love watching yall and I have made the ham and chicken cordon blue recipe you showed me and me my girls loved it!! An easy Mexican desert for you to try: take a bag of soft shell tacos cut them up like a pizza should be 4 slices per taco, them fry them in oil they don't take long, you will want to flip them a few times while cooking so they don't burn..as you take them out drizzle honey and cinnamon sugar on top and have some cool whip kinda room temp to dip the honey cinnamon tacos in..its so easy quick and soooo delicious I never have any left on the platter when I make these..God bless and thank you for your great flavor packed dishes!!
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!
Great recipes that I can’t wait to try. Thanks for always keeping it real by including real world mom life like the hair half styled while getting food prepped for holiday meals.
Hi Mandy , when I cook dried beans in the instant pot and they have finished cooking turn them to sauté for about 10 min or so and the juice thickens .. You may already know this but if so now you know it again Thanks for all the videos, really a big help when I’m trying to plan my meals for the week …
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!
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!
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.
I tried Mac and cheese with Chick-fil-A sauce. It is so yummy . My grandma use to put cream of mushroom soup in her Mac and cheese. My kids were not fans of the cream of mushroom but the can of cream of chicken sounds amazing.
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.
This looks delicious. Don't ever change you two love watching you both stay happy 🌹⚘️⚘️⚘️⚘️
We do a version of the Boursin chicken but with bacon added to the onion sauté step, and we serve that sauce over top of a steak that is sliced and resting on A1… it’s soooo good!
Mandy I tried your creamy garlic pork chops last night and they were great. I wouldn't go so far as to put the sauce on my oat meal, but I did try it this morning on my home fries and eggs. It was good! Keep doing what you do and loving each other . SSgt Retired JB
i am practicing gratitude more in my life, but even if i wasnt i need you to know how grateful i am to you. i have been following you for maybe a year now andEvery recipe i have made from winner dinners has been a hit, and most have made it in my rotation or even bumped my regulars. i love what you do and how you do it. stay safe, much love
My goodness what a sweet comment! You just made my day. thank you for being here and for being so kind. I hope you have a great weekend 😊
Great video and presentation. Just love you two. Thank you.
God bless all here.
I always use turkey Italian sausage and that eliminates the extra grease.
I looked it up! "Gournay" is a soft, spreadable cheese made of cream. :) So you had some gourmet gournay!
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.
I had to look it up...Gournay cheese invented by Francois Boursin in 1957 whom lived in the small town of Gournay, Normandy