FREE ONLINE EVENT TOMORROW!
Join me and the San Mateo County Library on Zoom for this discussion on an unique exploration of Puerto Rican history through food.
Wednesday, March 8, at 6:30 PM | FREE
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illyanna Maisonet's Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
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5960 S Land Park #222
Sacramento, CA 95822
My seasonings are sold out again! Thanks to everyone who continues to support me and support small farmers in Puerto Rico. My goal for 2023 is to try and convince Burlap & Barrel and some supermarkets to carry my adobo and sazon. I have no idea what all of that incompasses. But, going in blind has never stopped me before.
We’re currently waiting on our small farm connect in Puerto Rico to send over some achiote. Please be patient.
Would any of you be interested in purchasing a 16 ounce container of adobo, which is more realistic for a commercial kitchen setting? Let me know in the comments.
With that being said, make sure to click the “email me when it’s here,” tab. That way they know there’s still a demand.
After a 17-year run, I just read that the Rachael Ray Television show is coming to an end.
Only a month after my appearance on the show. A continuation of what I have always known about my life and luck, that I slip through the cracks during a transition.
HOMEMADE HAMBURGER HELPER RECIPE
A reel of me slodging a one pot mixture of meat and goo within 30 seconds was the last thing left on my Instagram account for a month while I underwent a series of radioactive tests on my brain.
I had forgotten that I promised to deliver this recipe that takes 30 minutes with the help of frozen sofrito, adobo seasoning and these quick cook Barilla packets of pasta I found at the Dollar Tree. Because sometimes I don’t have time to be aesthetic and head to the farmers market.
It’s was a recipe that Mami made often when I was a kid. Something quick, affordable, and slightly healthier than the shit in the box. She always called it Hamburger Helper. But, I have seen plenty of videos of people making the exact same dish and they call it Chili Mac or Goulash.
Either way. Here it is. I really hope you make it!
Click below for a video for you visualers out there.
1 tablespoon Olive Oil
1 pound 80/20 Ground Beef
1 tablespoon Burlap & Barrel x illyanna Maisonet Sazon
1 tablespoon Burlap & Barrel x illyanna Maisonet Adobo
3 tablespoons Sofrito
1 - 15 ounce can Diced Tomatoes
1 good squidge of tomato paste from the tube
1 - 32 ounce container of Unsalted Chicken Broth
1 - 7 ounce pouch of Barilla Ready Pasta Elbows
1 - 7 ounce pouch of Barilla Ready Pasta Penne
Handful of grated Parmesan
Salt and pepper, to taste
1 cup of Colby Jack Shredded Cheese Mix
Over high heat in a pot large enough to fit all of your shit, pour in your olive oil and wait until you see the oil slightly smoke. Place your meat in the oil and sear, 2-5 minutes.
Turn your heat down to medium high and start to break up the meat. Add in your tomato paste and cook it down, 1-2 minutes.
Add in your sazon and adobo and stir the seasonings into the meat. Add sofrito and mix to ensure it’s fully incorporated, 1-2 minutes. In goes your can of diced tomatoes, stir, cook for 2-5 minutes.
Pour in half of your chicken stock, until most of the mixture is covered. Add in your pasta pouches. Allow to cook for 12-15 minutes or until the pasta is cooked through and the sauce has thickened.
If it’s too thick, or you like your sauce more soupy (Or, if you just don’t want to waste the stock), add some more of the stock.
Add in your parmesan cheese. Taste for seasonings. Add pepper and salt if needed.
Add in your shredded cheese and stir.
NOTES: If you want to add more fresh onions and garlic, be my guest. Because onion and garlic is already in the sofrito, I didn’t bother this time around.
Do you want to use two pouches of the same pasta? Do it. No one cares.
If you’re not going to use my salt free adobo and sazon, be super careful with the Goya and Badia brands. They have salt and MSG and this dish can get salty super fast.
Just commenting to say that a 16 oz container of your adobo would honestly be amazing! I introduced my mom to your adobo over Christmas this year (she has wickedly high blood pressure and can't eat anything with salt) and it was a huge hit. Now she's constantly asking me to bring both of your seasonings when I visit because she uses them so often (I managed to get one of the last sets for her before they sold out, but I'm sure she'll be running out of both in another month or so). I'm sure other folks have said this, but thank you for making such a great pair of spice blends without salt. She gets excited to cook now, which I haven't seen in years.
"Squidge" <3 I grew up on a version of this and we called it goulash. It's got nostalgia and yum written all over it.