I agree, 14 items or 5, all meals that ol' Bri posts are situational. Sometimes you want to cook a time consuming masterpiece, other times you don't. He covers it all. I regularly cook Lagerstroms to the point where his name is a verb in my household.
100%. I've learned so much from Bri on how to cook. Who are these babies complaining about complicated recipes? His recipes are mostly super approachable for people that enjoy learning to cook at home rather than having to go out.
It really can't be overstated how powerful the combination of garlic powder, onion powder, and cumin is for turning whatever I have sitting in the fridge into a quick + tasty taco filling
I dont care if your recipe calls for 14 ingredients or 5, everything you make is worth it! Obviously if it requires a lot of ingredients it may not be something we eat weekly but when i do splurge on ingredients its usually your recipes im following and they're always great!
I feel this! When he put out the stroganoff recipe, I made it that afternoon. So good. Not something for weekly meals just because of the steps, but perfect for a weekend once or twice a month!!
^ this entirely. I make an event of cooking your recipes. Every single one of them, whether it requires 1 ingredient or 75, is amazing. Your videos are one of the high spots of my week.
It really makes me wonder what recipes they usually use, or what types of food they make on their own. I usually conclude that the answer is, "They don't." They probably don't cook or look at recipes. Any *full* meal is gonna be 10-20 ingredients - and you know they count "garlic powder" as one even though they should have that on hand... Idk, I don't have to feed them, so I guess it's not my problem lol
Just made the Arroz con pollo. Chicken fat dripping started smoking something fierce around the 22 minute mark, and I remembered I had some cabbage in the fridge. Chopped it up and shoved it under the rack of chicken, and now we have the ultimate veggie to accompany, and the smoke problem solved! Love your recipes, especially the quick ones. Thank you so much!
I dont often comment but i love how educated you've gotten about certain food restrictions, you almost always give us subs for whenever there's pork or alcohol and that's so cool from someone who eats halal, so thanks
As a mexican this is amazing. We eat a lot of street or cantina food here in CDMX due to the general lifestyle, so the fact you can recreate the favor we would get from a tacos al pastor place or a pollo de cantina amaces me. Keep it going
I could be bummed that you've only been doing one video most weeks, but instead I'm choosing to be psyched that your one video includes five recipes. 🙂 Can't wait to give all of these a try!
B-man is becoming the king of teaching and equipping regular-ol-whatever-class-Americans how to cook practical and delicious meals with regular (or tight) budgets, regular (or tight) schedules, and regular ingredients. Thank you!!!!
You are at 1.29M subscribers as I watch this. I found you when you had 29,000 and were still Weeds and Sardines. I knew after watching one video that you were going to blow up. You are such a natural in front of the camera. I am thrilled that you are getting the recognition you deserve!
I discovered him at about 46,000 followers, right about the time he introduced the Caesar Salad dressing with tahini (total winner). The channel was still called Weeds & Sardines at that point. I loved the direct simplicity then, which of course hasn't changed. It was awesome to see him hit 1M followers, and even more awesome (at least to me) that he was reached out to and sponsored by Better Than Bullion.
yep... one more here. Very early subscriber. The best is that the more you go, the better your videos become, much more conferrable and genuine. What I love the most is that you are not afraid to bring your own mistakes during the process of developing a recipe. Actually, as a home cook bring the awareness of what to pay attention at. Love to you and wifey
I love both the fancy, aspirational, "I'd love to make that someday" and these easy, chill, "I'm going to go make that now" videos. I think the mix keeps it fresh and interesting 🙂
You're reading my mind again. I have some skin-on chicken thighs that I need to use and I was looking for a flavourful rice dish. I'll try your last dish first and work my way through the rest. These are the types of recipes that I need; quick, easy, and tasty!
hi bri, i really appreciate this type of video. i don't make most of your recipes since they are usually too much work for me (and i cook vegetarian). i've only been cooking for a few years (late start) and your content has really helped me get to the next stage after meal kits like hellofresh and purple carrot. i find that my biggest barrier to making food more often is that i've never really stocked a pantry so whenever i have to make something new it involves wandering around the supermarket for 1-2 hours and god forbid if i can't find what i need there then most of what i buy will probably go to waste. so, reducing the barrier of entry by limiting the # of ingredients is massively appreciated and a great way to help me cook more. love all of your videos though, keep it up, you are my favorite food channel :)
Thanks for the tip about cooking mushrooms "longer than you think (it takes)". Discovered it myself a few years ago that mushrooms need to be thoroughly fried to be enjoyable. Fry your mushrooms for a few minutes on high heat before adding any further ingredients and every reason to not like mushrooms will be eliminated.
Brian, we love your content. You are feeding our household. I share your stuff with our adult kids to help them have great food without breaking the bank. I’m a hospital worker and your spring roll recipe saved my lunch plan!
With the right ingredients and proper but simple cooking methods, you can get top quality meals without the fancy preparation...very instructive! Thanks for the culinary demystification with these simple but solid recipes, Brian!
Thanks for helping me with some new recipe ideas. I was a bit late watching this video and plan to incorporate some of your ideas into my recipes. I'm a 79 year old Vet of an Air Force career. As such, we lived in many places, in the U.S. and several foreign countries. We lived twice in the U.S. west and eat Tex-Mex foods often. several years ago, I had to take over cooking for my wife and I. Your recipes often get scaled down because two retirees don't need "Mess Hall" quantities. One thing I would like to see more of, is soups such as Pasta Fagioli, an easy Onion, Vichyssoise, etc. Some of the other chefs complicate things, no end. You seem to find compromises that save time and retain taste. Thanks for that.
I love watching your videos, and I wouldn't change a thing! Sometimes it's nice to make something simple when you're tired from working all day and don't have energy for a complicated recipe. But with that said, complicated or fancy recipes are more enjoyable, because we get to appreciate our own hard work at the end.
Brian, any chance you might be making a tortilla video at some point? Good tortillas (flour and corn) are hard to come by where I live. I've only been able to find unrefrigerated shelf stable tortillas at my local stores. I've tried making them myself but with limited success. On a scale from 1 to 10, I give the store boughts a 4 and my home made tortillas a 6. 🙁 I'd really like to try some of these Mexican meals here, but I'd like it so much more with some good home made tortillas. Thx, and keep up the good work!!!
Very useful video this time. I like your videos in this sort of “series”. Weeknight cooking is definitely my biggest struggle. And finding cravable but easy to produce recipes I can just have in my head is perfection. ❤
Brian by far is one of the best cooking channels on TH-cam! I love how he doesn't use msg as a crutch to add flavor to anything! he just uses his amazing knowledge and talent to create dishes for the at home cook!
Brian, for me this is another keeper! I love watching your videos, they are put together so well, from the presentation to the editing, that you outdo many TV shows. (I don't bother watching TV any more!) Several months ago you introduced me to Tostadas, THANK YOU. I'd seen them in the grocery store, but had no idea what a great dinner they made. Last night I made a quick and delicious meal using some of your ideas of using items that give you more for your buck. I put a pound of ground pork in a frying pan with a couple of tablespoons of sangria, I find the liquid helps me with keeping the meat crumbled while it cooks and adds some flavor. Then I mixed in a diced onion, a can of diced tomatoes with chilis, and about a cup of salsa. All the while I had a can of refried beans heating in a small sauce pan. Took the tostadas, smeared them with the beans and added a sprinkle of Mexican blend cheese, put a couple of tablespoons of the meat mixture on top and smothered that in more cheese. The heat of the meat mixture melted the cheese above and below it to glue everything together. Total prep/cook time less than 30 minutes. This made enough for a big dinner and enough to make a today. I thoroughly enjoy your complex recipes, even though it's not very often that I make those, but you videos about quick and inexpensive "midweek" meals go into my storage for general usage. Another great video! Mark **Attention Subscribers** When I watched this there had been 76,440 views, but only 5,600 LIKES. If you enjoy Brian's videos, please take the second that it takes to click the LIKE (thumbs up) button, this will help him out a lot as it exposes his videos to more people. This is a completely FREE way you can support his channel and ensure that we will get more great cooking videos in the future.
I love the mix of quick recipes like this that I can make on a whim AND complex pro-home-cook recipes I can tackle on a weekend when I want a challenge. Thank you!
I made the cheesy mushroom and jalapeño quesadillas tonight for tea expecting a nice meal as I like mushrooms. What I got instead was an awesome dish! I can’t believe how much flavour was in just a five ingredient dish. I ate the lot and was full as a goog but kept eating it was so yummy! I can’t wait to have another for my Sunday breakfast! Thanks so much for sharing, from me and my tummy in Australia! ❤
I made the Arroz con pollo and it was a huge win - simple for a weeknight, perfectly seasoned, and a hit for the whole family (including a preschooler). A definite repeat! We love your recipes, thank you for the content you create.
I made the tostadas yesterday and we just ate the enchiladas for supper. Quesadillas are tomorrow for lunch. Thank you again for this video. You definitely succeeded at coming up with recipes we want to make and eat.
Which recipe will i make? 1-5 in order is may answer. Now I need to make all five before Easter so I can wow my guests. A 5 italian recipes using the same concept would be killer. You nailed it on this one.
I love that I only need to buy cilantro to make all of these recipes come to life in my kitchen. I tried growing it so that I would always have it on hand...hasn't worked out. Thank you for easy to follow, tasty recipes.
Mexican born and raised here. A staple food for a 5 minute weeknight meal is Tostadas (5min cause we usually have everything prepped in advance). Beans are a must, the rest is up to you. Growing up we always had leftover shredded chicken. Make yourself a favor and top a tostada with beans, shredded chicken, any cheese of your liking, and any green stuff you want. A super easy, quick, delicious, and complete meal. The formula for any mexican dish is: Vehicle (tortilla, tostada, etc) Cheese Beans Salsa Any protein Get creative, mexican cuisine is extremely simple yet versatile. Easy to get into and can also be super healthy with the right ingredients and methods (less oil, no deep fried stuff, etc)
Wow! Love this style of recipe delivery. You should do a Greek, and Indian version as well. Love all the recipes, truly making it fun for weeknight cooking 🥳
Wow! Impressive!! I am a STEM student with a lot of workload during semester. I can almost never find time to cook, yet I have to. To keep myself strong, healthy, and, my brain functioning. These are all basically perfect recipes for me since I LOVE mexican and I also need quick-ish meals as I don't have that much time. I also value flavour a lot so I am going to make all of these at some point soon because this all looks soooo good. Good work Brian!
B! I made Arroz con Pollo tonight and it's far and away the BEST I've ever had. The only thing I changed was the paprika - I have smoked so that's what I used and I'm not ashamed. Many thanks!
Oaxaca cheese is a better choice over the feta cheese for the first recipe. Oaxaca is usually cheaper by weight and gives it that amazing pop of mexico. Unless it’s a regional thing, it should be widely available in most Mexican markets.
May I say that I enjoy that your channel is very much about no nonsense cooking and even the ads are on brand. Always loving your videos! Thanks for the effort!
Big fan if the channel, especially the Weeknighting series. Made the Quesadilla recipe tonight for my wife & I & it was phenomenal! The only thing I changed was frying up some diced bacon before adding the veggies to the pan. Bacon + Shrooms + Jalapenos are a peak combo & the rendered bacon fat makes for a flavorful frying medium.
Love all the recipes! One thing that people always get wrong is thinking we put cumin in everything. Not the case, cumin is mainly used in pozole and menudo.
We are heading to a week at the beach with our two adult kids, their spouses, and our grandson. This video will be a keeper for many of our meals. Thanks, Brian.
I find your recipes are all totally approachable. I hope you don’t change. I like what your recipient generally offer, a nice combination of totally functional and high quality!
Will certainly try making some of these. Got to say, out of all the food TH-camrs that I follow, I think I've probably made more of your recipes (usually mutiple times) than anyone else's. Keep it up! Love your channel!
I gotta say thank you for the tostada recipe.. its exactly what my wife's new diet calls for and she's been looking for a quick easy meal.. I made this for her and she now wants these beans as her protein for almost everything!
I love your recipes, whether they've got only a few ingredients or not. I tend to make the longer ones on weekends. Quite a few of the ingredients are also things I keep in my pantry or freezer anyway because I buy bulk-discounted products when I can. It helps save money. I know I'm lucky tho, not everyone has the time, money or space to do this. Thanks for posting such a great variety of recipes for us
Thank you so much for including the recipes with your videos! So many youtubers do not. I'm making the Arroz con Pollo as soon as I get some more chicken thighs. All these recipes look like Must Try! Your channel is outstanding.
Bri, I NEVER comment on videos, but you do such a phenomenal job! Kudos brother! Your channel helps me revision dishes I know in an easier way. Maybe I over think things, but you take the guessing out of cooking!
a) Once I finish this pot of pasta & meat sauce I'm slowly working through from Sunday, I'm definitely going to try out that arroz con pollo recipe. b) I feel you on the chili sauce splashing into your eye. A while back I was cracking some black pepper with a mortar & pestle and a shard/flake/whatever managed to jump up, under/over my glasses and under my eyelid. That was super fun for a few mins before I got it out.
This was very helpful for someone like me who doesn't like to cook and isn't very good about meal planning! The food looks delicious and the recipes easy to follow. Thank you!
Just made the tostadas and oh my god! Never has a tea been so easy to make and so delicious! So grateful for this video Brian. Totally lost the will to cook for a while and these fast and easy recipes really help with that ❤ Can't wait to try the others. Also gonna make the tostadas next time I have people over
A lil tip! My mexican grandma always refries beans in lard (we usually get it from a carnitas vendor but bacon fat will do the job in a pinch). Beans from a can are alright and we use those sometimes but if you have the time to cook your own (2 hours of cooking, no soaking needed if you add a twig of epazote inside) they taste soooo much better. We usually make a large pot and cook 1kg of dried beans all in one go; we refry half and do something else with the other half. You can also freeze in portions and refry whenever you want👌🏼
I usually use the cheapest canned enchilada sauce, but I think I'd going to try making it from scratch...seems pretty easy and the recipe looks way better than my store bought stuff.
I made your mushroom quesadillas for my wife and we loved them! Thank you so much for your awesome recipes, been watching you for a while now while learning to cook and you make things so easy to follow.
I made the arroz con pollo tonight and it was DELICIOUS. Excited to eat the leftovers tomorrow lol. My parents didnt even believe i cooked it when i showed them. It did smoke up my place a bit and set off my alarms, but it was worth it! Thanks!
Tostada with beans, you can mix up the flavors by using the more usual pinto beans (keep the same seasonings) and the more usual queso fresco. But that’s the beauty of this dish, easy to substitute! You can add a fried or over easy egg on top!
We made your al pastor and it was FIRE!! We did the first batch with the whole slow cooker process on a Sunday night and then just the fry-off portion for leftover night and it was amazing both time. Added guac, but otherwise they are perfect as-is. Thanks for a new go-to recipe!
Made the arroz y pollo today, and was blown away by the simplicity and flavour. I do think the gram measurements of salt are a bit on the heavy side, halfing them was more palatable for me. Thanks for these recipes I can add to my repertoire
The other day my grocery store had a half pork shoulder for 5 bucks, I was looking for a recipe to make using it. Bri comes through again! Can’t wait for my Tacos. Thanks Bri!
Really great recipes! The arroz con pollo is happening soon. Quick question raised by this video (sorry if you've had to answer it a lot): what are some of your favorite hot sauces right now? I am sort of bored by the standards and was hoping you used something interesting.
Thanks for addressing the mushrooms! I despise undercooked mushrooms and it's so frustrating how most people don't like them because they have them prepared in a less ideal way!
Queso Chihuahua is also known as Queso Menonita. Buy it in a block & grate your own! Preshredded has anti caking agents that interfere with a smooth melt.
I am looking forward to making enchiladas your way! I do appreciate any recipes that are easy and delicious. I often cook for vegetarians so any easy vegetarian recipes are appreciated. Thanks for the great videos! 💜
How did you get all that cooking done in 16mins? The Tostada and Quesadilla are even doable at lunchtime. Your Chicken Enchiladas are already one of my favourites. And, the new Taco and Arroz con Pollo recipes are so easy even the most inexperienced beginner could master them. Great video. So helpful. Thanks you guys!
The last one is definitely going on my list to cook, purely because I like things that seem complicated but are simple. I also love chicken thighs! Never sub in chicken breast when a recipe calls for thighs... Your taste buds will thank you.
I made the enchiladas this past Sunday and they were phenomenal! And there was enough leftover chicken and tortillas to make quick and easy tacos for the better part of a week’s lunch! Word of advice - even though the chili powder is a pantry item and not one of the main 5 ingredients, PLEASE check your inventory because this recipe takes a lot of chili p. I thought I didn’t have enough at first until I discovered an old straggling container of it in the back of my pantry. Awesome recipe, though!
I love your mix of simple and mire complicated recipes. You always present them in easy to understand and follow ways. Will I make the more complicated recipes? Maybe, when I know I have the time and ingredients. Even if I don't I still love watching them
The chili snafu reminded me of when I went to a nice dinner in Houston with my wife. The place was known for serving rolls and a "spicy pepper jelly" right after you sat down. The waiter came over and as he was placing the ramekin of pepper jelly, he lost his grip and the ramekin hit the floor, and about 1 tablespoon of pepper jelly bounced off the floor back up and directly into his eye (he was looking down at the ramekin as he dropped it). He was in terrible pain for like 30 minutes and we lost him as a server that night.
Adding lard to my pantry is now a guilty pleasure. Especially for refried beans! YUM. I love easy and fast recipes. Thanks! Huh I do smaller flour tortillas and use 2 of them like a sammich. I also don't cook in any oil, I throw in my old cast iron pan and flip after 2 or 3 minutes to cook the other side. I use a pizza cutter to slice into four sections and top with sour cream and jar salsa verde (hot if I can find it). I usually use cheddar cheese and jar pickled jalapenos and sometimes ham!
I made the arroz con pollo and the jasmine rice wasn't even close to cooked at the end. I looked at the package directions which called for 40 minutes of simmering, so i just kept it on the stove for longer and everything turned out fine. Delicious meal, just remember to taste and keep in mind your rice instructions may vary!
Definitely will be making those tostadas! And the quesadillas looked banging! For that last dish, my personal preference is to put the frozen peas in right after removing them from the oven. They will warm through during the resting period and taste much fresher, less wrinkly. But otherwise it looks super tasty!
I am making the refried black beans for the 4th time we love it and it is so easy. After watching this video again I want to try to make 2 more of the dishes if my guys will eat them. Thank you for sharing!
This video is the best! Mexican check! Fast check! Simple to make a check! I don't mind many ingredients as long as they are easily obtainable. BTB, lobster or Korean stuff are (almost) impossible in my country. Brian - you are great! Please stay yourself, and considerate, providing substitutes and metric measurements! (Hello from Poland) :)
I need to make enchiladas one day. I did something very similar form leftovers few times when i was in college. We had crepes for breakfast, spaghetti for lunch and no clue what to do for dinner. So i took left over crepes, put some cheese, spaghetti sauce and hotdog inside place them all in baking dish drowned them in rest of sauce and put some more cheese up top. It was amazing and very good to reheat in microwave. Maybe hotdog would not be my choice of meat for me right now, but then for budget i had it was perfect.
Made the black bean tostadas today. Loved them. Made 1/2 recipe for two of us. Our black beans had salt in the can so I probably could have used less salt. We will repeat this one many times
I like all the recipes with one exception I have been cooking for three decades in North America and I have never heard of anyone measuring spice or liquid in grams
I like this video and I also like more complex recipes. I’ve been always terrified of making enchiladas at home 😂 but now I feel less intimidated to make it! Thank you so much!
Please never change! These videos are always so well laid out and easy to follow, I've made dozens of recipes from this channel by now.
Fr love this guy, hes to the point, highly practical unlike the rest of them lol
I agree, 14 items or 5, all meals that ol' Bri posts are situational. Sometimes you want to cook a time consuming masterpiece, other times you don't. He covers it all. I regularly cook Lagerstroms to the point where his name is a verb in my household.
He’s recipe for deep dish pizza has ruined restaurant pizza for me! So much better than what I’d spend $20+ for going out.
100%. I've learned so much from Bri on how to cook. Who are these babies complaining about complicated recipes? His recipes are mostly super approachable for people that enjoy learning to cook at home rather than having to go out.
@@colewelch2086 fully agree! I look forward to cracking into one & enjoying "the fruits of my labour". That's what cooking is all about
It really can't be overstated how powerful the combination of garlic powder, onion powder, and cumin is for turning whatever I have sitting in the fridge into a quick + tasty taco filling
I also add dried oregano and coriander to that. If I'm feeling lazy I use cumin & Tony's!
Cumin, coriander and paprika is the holy trinity
I have green chilies, cumin and cayenne on hand at all times. I will just add cheese and leftover veggies or a bag of frozen for a quick casserole.
I dont care if your recipe calls for 14 ingredients or 5, everything you make is worth it! Obviously if it requires a lot of ingredients it may not be something we eat weekly but when i do splurge on ingredients its usually your recipes im following and they're always great!
I feel this! When he put out the stroganoff recipe, I made it that afternoon. So good. Not something for weekly meals just because of the steps, but perfect for a weekend once or twice a month!!
^ this entirely. I make an event of cooking your recipes. Every single one of them, whether it requires 1 ingredient or 75, is amazing. Your videos are one of the high spots of my week.
It really makes me wonder what recipes they usually use, or what types of food they make on their own.
I usually conclude that the answer is, "They don't." They probably don't cook or look at recipes.
Any *full* meal is gonna be 10-20 ingredients - and you know they count "garlic powder" as one even though they should have that on hand...
Idk, I don't have to feed them, so I guess it's not my problem lol
I can appreciate the simplicity, but you present complicated recipes better than most. So please don't stop the fancy stuff!
Just made the Arroz con pollo. Chicken fat dripping started smoking something fierce around the 22 minute mark, and I remembered I had some cabbage in the fridge. Chopped it up and shoved it under the rack of chicken, and now we have the ultimate veggie to accompany, and the smoke problem solved! Love your recipes, especially the quick ones. Thank you so much!
did you cook 450 as the video description notes or 475 as he mentioned in the video?
Mine did too. I didn't add foil though, so I thought that might've been the problem.
Mine did too!
I dont often comment but i love how educated you've gotten about certain food restrictions, you almost always give us subs for whenever there's pork or alcohol and that's so cool from someone who eats halal, so thanks
As a mexican this is amazing. We eat a lot of street or cantina food here in CDMX due to the general lifestyle, so the fact you can recreate the favor we would get from a tacos al pastor place or a pollo de cantina amaces me. Keep it going
I could be bummed that you've only been doing one video most weeks, but instead I'm choosing to be psyched that your one video includes five recipes. 🙂 Can't wait to give all of these a try!
We're hoping to ramp up to posting 5-6/month by May
@@BrianLagerstrom quality over quantity bro, havent cooked a recipe of yours we havent LOVED yet!!!!
@@BrianLagerstrom Don't burn yourself out bro
@@jeremyd.2156 I see what you did there.😉
Oh how strong, how brave of you.
B-man is becoming the king of teaching and equipping regular-ol-whatever-class-Americans how to cook practical and delicious meals with regular (or tight) budgets, regular (or tight) schedules, and regular ingredients. Thank you!!!!
@adventure_hannah3841: Pro Home Cooks is better at this.
You are at 1.29M subscribers as I watch this. I found you when you had 29,000 and were still Weeds and Sardines. I knew after watching one video that you were going to blow up. You are such a natural in front of the camera. I am thrilled that you are getting the recognition you deserve!
I’m a weeds and sardines viewer too. I still like the name.
I discovered him at about 46,000 followers, right about the time he introduced the Caesar Salad dressing with tahini (total winner). The channel was still called Weeds & Sardines at that point. I loved the direct simplicity then, which of course hasn't changed. It was awesome to see him hit 1M followers, and even more awesome (at least to me) that he was reached out to and sponsored by Better Than Bullion.
yep... one more here. Very early subscriber. The best is that the more you go, the better your videos become, much more conferrable and genuine. What I love the most is that you are not afraid to bring your own mistakes during the process of developing a recipe. Actually, as a home cook bring the awareness of what to pay attention at. Love to you and wifey
I love both the fancy, aspirational, "I'd love to make that someday" and these easy, chill, "I'm going to go make that now" videos. I think the mix keeps it fresh and interesting 🙂
Great video, but fyi I LOVE those “complicated” videos even more and I do make them so never stop
You're reading my mind again. I have some skin-on chicken thighs that I need to use and I was looking for a flavourful rice dish. I'll try your last dish first and work my way through the rest. These are the types of recipes that I need; quick, easy, and tasty!
hi bri, i really appreciate this type of video. i don't make most of your recipes since they are usually too much work for me (and i cook vegetarian). i've only been cooking for a few years (late start) and your content has really helped me get to the next stage after meal kits like hellofresh and purple carrot. i find that my biggest barrier to making food more often is that i've never really stocked a pantry so whenever i have to make something new it involves wandering around the supermarket for 1-2 hours and god forbid if i can't find what i need there then most of what i buy will probably go to waste. so, reducing the barrier of entry by limiting the # of ingredients is massively appreciated and a great way to help me cook more.
love all of your videos though, keep it up, you are my favorite food channel :)
Thanks for the tip about cooking mushrooms "longer than you think (it takes)". Discovered it myself a few years ago that mushrooms need to be thoroughly fried to be enjoyable. Fry your mushrooms for a few minutes on high heat before adding any further ingredients and every reason to not like mushrooms will be eliminated.
Brian, we love your content. You are feeding our household. I share your stuff with our adult kids to help them have great food without breaking the bank. I’m a hospital worker and your spring roll recipe saved my lunch plan!
Thanks Brian! I see some great dishes being added to my dinner rotation.. The last recipe for chicken and rice will be the first.
With the right ingredients and proper but simple cooking methods, you can get top quality meals without the fancy preparation...very instructive! Thanks for the culinary demystification with these simple but solid recipes, Brian!
Thanks for helping me with some new recipe ideas. I was a bit late watching this video and plan to incorporate some of your ideas into my recipes. I'm a 79 year old Vet of an Air Force career. As such, we lived in many places, in the U.S. and several foreign countries. We lived twice in the U.S. west and eat Tex-Mex foods often. several years ago, I had to take over cooking for my wife and I. Your recipes often get scaled down because two retirees don't need "Mess Hall" quantities. One thing I would like to see more of, is soups such as Pasta Fagioli, an easy Onion, Vichyssoise, etc. Some of the other chefs complicate things, no end. You seem to find compromises that save time and retain taste. Thanks for that.
I love watching your videos, and I wouldn't change a thing! Sometimes it's nice to make something simple when you're tired from working all day and don't have energy for a complicated recipe. But with that said, complicated or fancy recipes are more enjoyable, because we get to appreciate our own hard work at the end.
Brian, any chance you might be making a tortilla video at some point? Good tortillas (flour and corn) are hard to come by where I live. I've only been able to find unrefrigerated shelf stable tortillas at my local stores. I've tried making them myself but with limited success. On a scale from 1 to 10, I give the store boughts a 4 and my home made tortillas a 6. 🙁 I'd really like to try some of these Mexican meals here, but I'd like it so much more with some good home made tortillas. Thx, and keep up the good work!!!
Very useful video this time. I like your videos in this sort of “series”. Weeknight cooking is definitely my biggest struggle. And finding cravable but easy to produce recipes I can just have in my head is perfection. ❤
I'm loving Bri's take on Big Little Recipes. Fully here for it, keep 'em coming!
Brian by far is one of the best cooking channels on TH-cam! I love how he doesn't use msg as a crutch to add flavor to anything! he just uses his amazing knowledge and talent to create dishes for the at home cook!
Brian, for me this is another keeper! I love watching your videos, they are put together so well, from the presentation to the editing, that you outdo many TV shows. (I don't bother watching TV any more!)
Several months ago you introduced me to Tostadas, THANK YOU. I'd seen them in the grocery store, but had no idea what a great dinner they made. Last night I made a quick and delicious meal using some of your ideas of using items that give you more for your buck. I put a pound of ground pork in a frying pan with a couple of tablespoons of sangria, I find the liquid helps me with keeping the meat crumbled while it cooks and adds some flavor. Then I mixed in a diced onion, a can of diced tomatoes with chilis, and about a cup of salsa. All the while I had a can of refried beans heating in a small sauce pan. Took the tostadas, smeared them with the beans and added a sprinkle of Mexican blend cheese, put a couple of tablespoons of the meat mixture on top and smothered that in more cheese. The heat of the meat mixture melted the cheese above and below it to glue everything together. Total prep/cook time less than 30 minutes. This made enough for a big dinner and enough to make a today.
I thoroughly enjoy your complex recipes, even though it's not very often that I make those, but you videos about quick and inexpensive "midweek" meals go into my storage for general usage. Another great video!
Mark
**Attention Subscribers** When I watched this there had been 76,440 views, but only 5,600 LIKES. If you enjoy Brian's videos, please take the second that it takes to click the LIKE (thumbs up) button, this will help him out a lot as it exposes his videos to more people. This is a completely FREE way you can support his channel and ensure that we will get more great cooking videos in the future.
Gonna have to try a few of these, especially those quesadillas 🔥🔥
I love the mix of quick recipes like this that I can make on a whim AND complex pro-home-cook recipes I can tackle on a weekend when I want a challenge. Thank you!
It's 1.30am over here and your recipes are making me hungry!!!
the undisputed recipe king of youtube, thanks for always keeping it real with the recipes brian!! u rock!!
I made the cheesy mushroom and jalapeño quesadillas tonight for tea expecting a nice meal as I like mushrooms. What I got instead was an awesome dish! I can’t believe how much flavour was in just a five ingredient dish. I ate the lot and was full as a goog but kept eating it was so yummy! I can’t wait to have another for my Sunday breakfast! Thanks so much for sharing, from me and my tummy in Australia! ❤
I made the Arroz con pollo and it was a huge win - simple for a weeknight, perfectly seasoned, and a hit for the whole family (including a preschooler). A definite repeat! We love your recipes, thank you for the content you create.
I made the tostadas yesterday and we just ate the enchiladas for supper. Quesadillas are tomorrow for lunch. Thank you again for this video. You definitely succeeded at coming up with recipes we want to make and eat.
Which recipe will i make? 1-5 in order is may answer. Now I need to make all five before Easter so I can wow my guests. A 5 italian recipes using the same concept would be killer. You nailed it on this one.
I love that I only need to buy cilantro to make all of these recipes come to life in my kitchen. I tried growing it so that I would always have it on hand...hasn't worked out. Thank you for easy to follow, tasty recipes.
Mexican born and raised here. A staple food for a 5 minute weeknight meal is Tostadas (5min cause we usually have everything prepped in advance). Beans are a must, the rest is up to you. Growing up we always had leftover shredded chicken. Make yourself a favor and top a tostada with beans, shredded chicken, any cheese of your liking, and any green stuff you want. A super easy, quick, delicious, and complete meal.
The formula for any mexican dish is:
Vehicle (tortilla, tostada, etc)
Cheese
Beans
Salsa
Any protein
Get creative, mexican cuisine is extremely simple yet versatile. Easy to get into and can also be super healthy with the right ingredients and methods (less oil, no deep fried stuff, etc)
Wow! Love this style of recipe delivery. You should do a Greek, and Indian version as well. Love all the recipes, truly making it fun for weeknight cooking 🥳
I made the quesadillas and loved them. Thanks for a delicious weeknight dinner!
Wow! Impressive!! I am a STEM student with a lot of workload during semester. I can almost never find time to cook, yet I have to. To keep myself strong, healthy, and, my brain functioning. These are all basically perfect recipes for me since I LOVE mexican and I also need quick-ish meals as I don't have that much time. I also value flavour a lot so I am going to make all of these at some point soon because this all looks soooo good. Good work Brian!
B! I made Arroz con Pollo tonight and it's far and away the BEST I've ever had. The only thing I changed was the paprika - I have smoked so that's what I used and I'm not ashamed. Many thanks!
1) loved the video 2) answer? Every single one. excellent work my dude!!
I’ve made so many of your recipes now and they are always a hit with the family You never miss dude!
Oaxaca cheese is a better choice over the feta cheese for the first recipe. Oaxaca is usually cheaper by weight and gives it that amazing pop of mexico. Unless it’s a regional thing, it should be widely available in most Mexican markets.
May I say that I enjoy that your channel is very much about no nonsense cooking and even the ads are on brand. Always loving your videos! Thanks for the effort!
Big fan if the channel, especially the Weeknighting series.
Made the Quesadilla recipe tonight for my wife & I & it was phenomenal! The only thing I changed was frying up some diced bacon before adding the veggies to the pan. Bacon + Shrooms + Jalapenos are a peak combo & the rendered bacon fat makes for a flavorful frying medium.
Love all the recipes! One thing that people always get wrong is thinking we put cumin in everything. Not the case, cumin is mainly used in pozole and menudo.
We are heading to a week at the beach with our two adult kids, their spouses, and our grandson. This video will be a keeper for many of our meals. Thanks, Brian.
I find your recipes are all totally approachable. I hope you don’t change. I like what your recipient generally offer, a nice combination of totally functional and high quality!
You mention a 475 oven for chicken and rice but written recipe says 450. Which is it and does it matter?
Doesn't matter, 450 is probably best
Will certainly try making some of these. Got to say, out of all the food TH-camrs that I follow, I think I've probably made more of your recipes (usually mutiple times) than anyone else's. Keep it up! Love your channel!
I gotta say thank you for the tostada recipe.. its exactly what my wife's new diet calls for and she's been looking for a quick easy meal.. I made this for her and she now wants these beans as her protein for almost everything!
For me, the recipe that excited me the most was the enchilada skillet method. Nice work Bri!
Love these. Could happily serve the tacos, rice 'n' chick, and a salad for a family lunch.
I love your recipes, whether they've got only a few ingredients or not. I tend to make the longer ones on weekends. Quite a few of the ingredients are also things I keep in my pantry or freezer anyway because I buy bulk-discounted products when I can. It helps save money. I know I'm lucky tho, not everyone has the time, money or space to do this. Thanks for posting such a great variety of recipes for us
Wow. Your simple weeknight dishes are my very involved weekend dishes!
Your complicated dishes are just here so I can dream...
Thank you so much for including the recipes with your videos! So many youtubers do not. I'm making the Arroz con Pollo as soon as I get some more chicken thighs. All these recipes look like Must Try! Your channel is outstanding.
I made the quesadilla and it was the best quesadilla I’ve ever had. Tips for perfect browning across the entire tortilla is appreciated!
Bri, I NEVER comment on videos, but you do such a phenomenal job! Kudos brother! Your channel helps me revision dishes I know in an easier way. Maybe I over think things, but you take the guessing out of cooking!
a) Once I finish this pot of pasta & meat sauce I'm slowly working through from Sunday, I'm definitely going to try out that arroz con pollo recipe.
b) I feel you on the chili sauce splashing into your eye. A while back I was cracking some black pepper with a mortar & pestle and a shard/flake/whatever managed to jump up, under/over my glasses and under my eyelid. That was super fun for a few mins before I got it out.
This was very helpful for someone like me who doesn't like to cook and isn't very good about meal planning! The food looks delicious and the recipes easy to follow. Thank you!
Just made the tostadas and oh my god! Never has a tea been so easy to make and so delicious! So grateful for this video Brian.
Totally lost the will to cook for a while and these fast and easy recipes really help with that ❤
Can't wait to try the others.
Also gonna make the tostadas next time I have people over
A lil tip! My mexican grandma always refries beans in lard (we usually get it from a carnitas vendor but bacon fat will do the job in a pinch). Beans from a can are alright and we use those sometimes but if you have the time to cook your own (2 hours of cooking, no soaking needed if you add a twig of epazote inside) they taste soooo much better. We usually make a large pot and cook 1kg of dried beans all in one go; we refry half and do something else with the other half. You can also freeze in portions and refry whenever you want👌🏼
I usually use the cheapest canned enchilada sauce, but I think I'd going to try making it from scratch...seems pretty easy and the recipe looks way better than my store bought stuff.
I made your mushroom quesadillas for my wife and we loved them! Thank you so much for your awesome recipes, been watching you for a while now while learning to cook and you make things so easy to follow.
I made the arroz con pollo tonight and it was DELICIOUS. Excited to eat the leftovers tomorrow lol. My parents didnt even believe i cooked it when i showed them. It did smoke up my place a bit and set off my alarms, but it was worth it! Thanks!
Tostada with beans, you can mix up the flavors by using the more usual pinto beans (keep the same seasonings) and the more usual queso fresco. But that’s the beauty of this dish, easy to substitute! You can add a fried or over easy egg on top!
Any reason why you're using the instant pot as a slow cooker for the al pastor instead of just pressure cooking it? Is there a big quality difference?
We made your al pastor and it was FIRE!! We did the first batch with the whole slow cooker process on a Sunday night and then just the fry-off portion for leftover night and it was amazing both time. Added guac, but otherwise they are perfect as-is. Thanks for a new go-to recipe!
Made the arroz y pollo today, and was blown away by the simplicity and flavour. I do think the gram measurements of salt are a bit on the heavy side, halfing them was more palatable for me. Thanks for these recipes I can add to my repertoire
My mouth was watering with every meal 😂
Please make more “little ingredients” recipes, they’re grrrreat!
Have my hubby and I told you how awesome you and Loren are. Thank you so much.
Thanks for watching!
@@BrianLagerstrom Thanks for putting out great content. Your recipes never fail. Have a wonderful day you two.
The other day my grocery store had a half pork shoulder for 5 bucks, I was looking for a recipe to make using it. Bri comes through again! Can’t wait for my Tacos. Thanks Bri!
Really great recipes! The arroz con pollo is happening soon. Quick question raised by this video (sorry if you've had to answer it a lot): what are some of your favorite hot sauces right now? I am sort of bored by the standards and was hoping you used something interesting.
Thank you for showing an easy way to make my favorite kind of food ❤️
Thanks for addressing the mushrooms! I despise undercooked mushrooms and it's so frustrating how most people don't like them because they have them prepared in a less ideal way!
Mexican food is known for being tasty and uncomplicated, with a few exceptions. Thanks for these!
Queso Chihuahua is also known as Queso Menonita. Buy it in a block & grate your own! Preshredded has anti caking agents that interfere with a smooth melt.
I am looking forward to making enchiladas your way! I do appreciate any recipes that are easy and delicious. I often cook for vegetarians so any easy vegetarian recipes are appreciated. Thanks for the great videos! 💜
Thanks for adding the recipes to the notes. These all look yum!
Love your recipes and tips! The tostadas and mushroom quesadillas were YUM! Thank you so much!
Your weeknight meals are the best, Bri!
those al pastor tacos are insane. some of the best tacos iv ever eaten
How did you get all that cooking done in 16mins? The Tostada and Quesadilla are even doable at lunchtime. Your Chicken Enchiladas are already one of my favourites. And, the new Taco and Arroz con Pollo recipes are so easy even the most inexperienced beginner could master them. Great video. So helpful. Thanks you guys!
LOVE LOVE LOVE LOVE LOVE. Mexican food is my all time favorite. Can't wait to try each of these some week night!
Love this, but your more complicated dishes has really taught me a lot! Please keep making those 🙂🙏🏻
The last one is definitely going on my list to cook, purely because I like things that seem complicated but are simple. I also love chicken thighs! Never sub in chicken breast when a recipe calls for thighs... Your taste buds will thank you.
I made the enchiladas this past Sunday and they were phenomenal! And there was enough leftover chicken and tortillas to make quick and easy tacos for the better part of a week’s lunch! Word of advice - even though the chili powder is a pantry item and not one of the main 5 ingredients, PLEASE check your inventory because this recipe takes a lot of chili p. I thought I didn’t have enough at first until I discovered an old straggling container of it in the back of my pantry. Awesome recipe, though!
I love your mix of simple and mire complicated recipes. You always present them in easy to understand and follow ways. Will I make the more complicated recipes? Maybe, when I know I have the time and ingredients. Even if I don't I still love watching them
as a mexican I'm not too mad about these recipes, I might even try the tacos al pastor recipe :9
The chili snafu reminded me of when I went to a nice dinner in Houston with my wife. The place was known for serving rolls and a "spicy pepper jelly" right after you sat down. The waiter came over and as he was placing the ramekin of pepper jelly, he lost his grip and the ramekin hit the floor, and about 1 tablespoon of pepper jelly bounced off the floor back up and directly into his eye (he was looking down at the ramekin as he dropped it). He was in terrible pain for like 30 minutes and we lost him as a server that night.
I had a similar dream the other night.
Adding lard to my pantry is now a guilty pleasure. Especially for refried beans! YUM. I love easy and fast recipes. Thanks!
Huh I do smaller flour tortillas and use 2 of them like a sammich. I also don't cook in any oil, I throw in my old cast iron pan and flip after 2 or 3 minutes to cook the other side. I use a pizza cutter to slice into four sections and top with sour cream and jar salsa verde (hot if I can find it). I usually use cheddar cheese and jar pickled jalapenos and sometimes ham!
I made the arroz con pollo and the jasmine rice wasn't even close to cooked at the end. I looked at the package directions which called for 40 minutes of simmering, so i just kept it on the stove for longer and everything turned out fine. Delicious meal, just remember to taste and keep in mind your rice instructions may vary!
Definitely will be making those tostadas! And the quesadillas looked banging! For that last dish, my personal preference is to put the frozen peas in right after removing them from the oven. They will warm through during the resting period and taste much fresher, less wrinkly. But otherwise it looks super tasty!
I am making the refried black beans for the 4th time we love it and it is so easy. After watching this video again I want to try to make 2 more of the dishes if my guys will eat them. Thank you for sharing!
Salsa is one of the great cooking hacks. Everything you need for Mexican cooking nicely cleaned, chopped, mixed and ready to go.
This video is the best! Mexican check! Fast check! Simple to make a check! I don't mind many ingredients as long as they are easily obtainable. BTB, lobster or Korean stuff are (almost) impossible in my country. Brian - you are great! Please stay yourself, and considerate, providing substitutes and metric measurements! (Hello from Poland) :)
I need to make enchiladas one day. I did something very similar form leftovers few times when i was in college. We had crepes for breakfast, spaghetti for lunch and no clue what to do for dinner.
So i took left over crepes, put some cheese, spaghetti sauce and hotdog inside place them all in baking dish drowned them in rest of sauce and put some more cheese up top. It was amazing and very good to reheat in microwave. Maybe hotdog would not be my choice of meat for me right now, but then for budget i had it was perfect.
Made the black bean tostadas today. Loved them. Made 1/2 recipe for two of us. Our black beans had salt in the can so I probably could have used less salt. We will repeat this one many times
Just made the chicken and rice. Holy cow it was amazing. Some of the best rice I've ever had with minimum effort. 10/10
I like all the recipes with one exception I have been cooking for three decades in North America and I have never heard of anyone measuring spice or liquid in grams
I like this video and I also like more complex recipes. I’ve been always terrified of making enchiladas at home 😂 but now I feel less intimidated to make it! Thank you so much!