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kidsthatcook hashtag performance

The hashtag #kidsthatcook showcases young culinary enthusiasts sharing creative recipes, cooking skills, and kitchen adventures. It highlights family bonding, educational moments, healthy eating, and inspiring future chefs through engaging, entertaining content.
#kidsthatcook@OllyPolly l
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#kidsthatcook@OllyPolly l
Picadillo & Cheese Chiles Rellenos Recipe🔥 I bought all of my ingredients at @vallarta.supermarkets ❤️with @diabeticsuperkid PIcadillo: 2 lbs 90/10 ground beef 1/2 finely diced onion 3 minced garlic cloves 1-2 minced jalapeño peppers 3 finely diced roma tomatoes Vallarta Supermarkets secret seasoning to taste Instructions: To a hot and oiled pan, add your ground beef and season it with vallarta supermarkets secret seasoning. Fry it on high heat until all of it's juices have completely evaporated then add onion, garlic and serranos. Cook them together until onions are translucent and serranos have softened. Add tomato and cook on high for an additional 5 minutes, once the tomato starts to release juice, cover on low heat for 15 minutes. ------------------------------------ Red Sauce: 12 small ripe roma tomatoes 1/4 onion 2 garlic cloves Vallarta Supermarkets secret seasoning 3 cups water 3 tbsps provencal style oleico gourmet oil Chicken bouillon to taste 1/4 tsp oregano Instructions: Boil everything, then add everything back to blender. To a hot cast iron add 3 tbsps of oil and fry your tomato sauce + seasonings and once it thickens up, add 3 cups of water and let it simmer onmedium low heat for 20 minutes, just so it thickens up a little. ------------------------------------- Chiles Rellenos: 8 poblano peppers 8 egg whites 5 egg yolks 3 tbsps all purpose flour Corn starch for dusting chiles Oleico safflower oil Shredded monterey jack cheese Instructions: Roast chiles poblanos for 2 minutes on each side on open fire. Add them to a closed container so they steam for 7-10 minutes. Carefully peel. Stuff your chiles with half picadillo + half monterey jack cheese. Now, dust the stuffed chiles with cornstarch. Separate your eggs and reserve 8 egg whites and 5 egg yolks. Fluff up your egg whites with a hand mixer. Once they've fluffed up add egg yolks and flour. Dip your chiles and fry on each side. Then add them to the sauce and serve with Mexican white rice! #diabeticsuperkid #kidsthatcook #chilesrellenos #explorepage #mexicanfood #picadillo #comidamexicana #type1diabetes #vallartasupermarkets
1.3k
Picadillo & Cheese Chiles Rellenos Recipe🔥 I bought all of my ingredients at @vallarta.supermarkets ❤️with @diabeticsuperkid PIcadillo: 2 lbs 90/10 ground beef 1/2 finely diced onion 3 minced garlic cloves 1-2 minced jalapeño peppers 3 finely diced roma tomatoes Vallarta Supermarkets secret seasoning to taste Instructions: To a hot and oiled pan, add your ground beef and season it with vallarta supermarkets secret seasoning. Fry it on high heat until all of it's juices have completely evaporated then add onion, garlic and serranos. Cook them together until onions are translucent and serranos have softened. Add tomato and cook on high for an additional 5 minutes, once the tomato starts to release juice, cover on low heat for 15 minutes. ------------------------------------ Red Sauce: 12 small ripe roma tomatoes 1/4 onion 2 garlic cloves Vallarta Supermarkets secret seasoning 3 cups water 3 tbsps provencal style oleico gourmet oil Chicken bouillon to taste 1/4 tsp oregano Instructions: Boil everything, then add everything back to blender. To a hot cast iron add 3 tbsps of oil and fry your tomato sauce + seasonings and once it thickens up, add 3 cups of water and let it simmer onmedium low heat for 20 minutes, just so it thickens up a little. ------------------------------------- Chiles Rellenos: 8 poblano peppers 8 egg whites 5 egg yolks 3 tbsps all purpose flour Corn starch for dusting chiles Oleico safflower oil Shredded monterey jack cheese Instructions: Roast chiles poblanos for 2 minutes on each side on open fire. Add them to a closed container so they steam for 7-10 minutes. Carefully peel. Stuff your chiles with half picadillo + half monterey jack cheese. Now, dust the stuffed chiles with cornstarch. Separate your eggs and reserve 8 egg whites and 5 egg yolks. Fluff up your egg whites with a hand mixer. Once they've fluffed up add egg yolks and flour. Dip your chiles and fry on each side. Then add them to the sauce and serve with Mexican white rice! #diabeticsuperkid #kidsthatcook #chilesrellenos #explorepage #mexicanfood #picadillo #comidamexicana #type1diabetes #vallartasupermarkets

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