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  • - Mmmmm! It's like nothing I've ever had before.

  • (grunts) Brazil, you know what you're doing.

  • Oh, ho!

  • Look at that.

  • (gasps)

  • - I love it.

  • - This looks delicious.

  • Holy moly.

  • Hi!

  • Yum! Yum!

  • Cuba know what they are doing,

  • now we've gotta go to Greece.

  • Smells delicious.

  • Are you hungry yet?

  • Hi, I'm Hannah.

  • I'm The World's OK-est Mom.

  • And if your family is anything like mine,

  • you might be a little sick of cooking the same five,

  • or six meals on rotation every week.

  • So, I want to shake things up.

  • I want to get a little international food

  • going in this house.

  • So, I'm going to ask my Instagram followers

  • to submit their very favorite recipe

  • from all over the world.

  • I'm gonna compile those,

  • and cook those for my family for an entire week.

  • I hope I do them justice

  • and I hope they taste delicious.

  • So, wish me luck.

  • The reason I'm doing this is

  • I want my kids to grow up

  • with an international palette.

  • I want them to be accustomed

  • to different seasonings and spices.

  • I don't want my kids to be the a-hole

  • at the lunch table at school,

  • teasing another kid for the food that they're eating.

  • So some of these recipes are family recipes

  • and our secret, so I can't share them.

  • But, the ones that I do have,

  • I will link in the description.

  • And finally, a warning.

  • This video will make you hungry.

  • So, don't watch it

  • if you haven't eaten yet.

  • Do not watch this on an empty stomach.

  • The food is delicious.

  • I'm having a surprisingly easy time

  • finding these ingredients.

  • There are a couple of seasonings

  • that I've never tried before in my life.

  • I got so many good food suggestions.

  • So, this is going to be very exciting.

  • So day one, we're going to Cuba.

  • I'm making, ropa vieja.

  • So I'm starting with some flank steak.

  • It braises for a long time

  • and so I need to get started kind of early.

  • Ropa Vieja is a dish with shredded meat

  • and veggies that is simmered in a tomato sauce,

  • with lots of amazing picklely foods added to it.

  • I have some really fun stuff

  • to add to this like,

  • pimentos.

  • I say it like pimentos but

  • it might be pimientos. Pimentos.

  • I am, single-handedly going to finish

  • this entire can of olives before...

  • Okay.

  • Hold on.

  • Hold on.

  • Hey, Hey! I saw that.

  • Wyatt, apologize.

  • Don't kick dirt either.

  • (beep) Capers!

  • Oh my gosh, I'm so excited for this food!

  • I boiled the beef in a stew

  • and then shredded it and threw it in our delicious sauce.

  • All right.

  • We're simmering. Beautiful!

  • Here she is.

  • Ooh. With rice!

  • This dish was a smash hit.

  • What do you think?

  • - It looks yummy.

  • - [Hannah] The boys loved it.

  • I knew that Wyatt would really like this dish

  • because he loves bell peppers and he loves beef.

  • So, I really wanted to start

  • out with something that would introduce them

  • to newer foods with some familiarity.

  • - Delicious!

  • - [Hannah] It's good?

  • Does it get a thumbs up from you?

  • Excellent.

  • Perfectly salty.

  • The beef was this amazing texture.

  • (baby mumbles)

  • Oh yeah? Did you like it?

  • Is it good?

  • (baby chuckles)

  • (laughing)

  • I wanted to make sure

  • that I did a good job and I did the recipe justice.

  • So I actually sent a photo

  • to the girl who sent me the recipe.

  • They said that I did great!

  • They said it looked amazing.

  • Today, it's time to give Canada some love.

  • We are making poutine.

  • I don't know why I have butter out.

  • Shout out to my Canadian follower

  • who sent me the recipe.

  • I was very excited to try this.

  • So the base of poutine is French fries

  • and cheese curds smothered in gravy.

  • The one thing I don't have is cheese curds

  • but the recipe came with a substitution.

  • We're going to use mozzarella and I have some fries

  • in the oven and let's get started on the gravy.

  • I have my butter, a butter.

  • I'm going to add my flour.

  • And, I have some cornstarch slurry,

  • my friends.

  • That means it's cornstarch and water mixed together.

  • It's going to thicken my gravy,

  • this gravy is very simple.

  • It's a mixture of chicken and beef broth.

  • Oh, okay.

  • I got to bring this to a boil.

  • Start with a whisk.

  • Then, I'm going to add my cornstarch slurry

  • and that's literally it. So easy.

  • Jackson is helping me with the mozzarella cheese.

  • Henry's doing his thing.

  • Wyatt is here.

  • Don't mind my messy kitchen, just don't look at it.

  • Okay. Let's get this gravy on.

  • It smells heavenly.

  • How's it tastes ?

  • - Good.

  • - It's good?

  • Do you think you'll clean your plate?

  • - Mmm-mhm.

  • - How could you not be excited

  • about cheese, gravy and fries?

  • (children discussing)

  • Mmh!

  • Oh man.

  • It was amazing.

  • This is the happiest comfort food.

  • I sent a picture to my follower.

  • I was nervous about the crinkle fries,

  • but my followers said that it really

  • didn't matter that I used crinkle.

  • And so they said I did a great job.

  • I'm making dessert today.

  • I'm making a Brazilian Brigadeiros.

  • What are brigadeiros?

  • Well, they were suggested by this lovely follower

  • of mine and they are a Brazilian dessert.

  • They're very easy.

  • There's only five ingredients.

  • And so, sign me up for that.

  • This is the labor of love.

  • You just have to continuously stir it.

  • Basically, you just stir this

  • until it thickens up.

  • You don't want it to burn

  • on the bottom and then you

  • let it cool to room temperature.

  • (drum roll)

  • Hot!

  • Okay, I don't know how anybody

  • has the patience to wait to roll these into balls.

  • I'm just eating it out of the pot!

  • (laughs) It's so good.

  • Like, there's not going to be any left for my children.

  • We have our cooled brigadeiros.

  • I'm going to butter my hand.

  • Oh, my gosh.

  • This might be too warm.

  • - Can I get it?

  • - Oh gosh, good luck.

  • I either took it

  • off the stove too soon or didn't chill it long enough.

  • And when I went to start

  • rolling the balls with the kids

  • everything was just flattening back out

  • into a pancake.

  • I need to chill this longer.

  • So, now let's give it a try.

  • Oh yeah, this is much better.

  • Oh yeah.

  • They're sure fun to make, though.

  • Aren't they?

  • It's always really exciting when I try something

  • that my tongue has never tasted before

  • and it was creamy and a little salty

  • and perfectly sweet. And so chocolaty.

  • This is heaven.

  • Brazil,

  • you know what you're doing.

  • - Amazing. Mmh! So good.

  • - The boys loved them.

  • They've asked to make them since.

  • We will continue to make these at home

  • because it's a really special, delicious dessert.

  • All right now, let's have dinner.

  • I failed today. Everybody's asleep,

  • and I just got carried away

  • from the day and didn't have any time to cook.

  • But, I have so much stuff that my fridge is full,

  • and I literally have to make this food

  • because I don't have room in the fridge for it.

  • Day four is thanks to my follower in Greece

  • who sent me a beautiful recipe for spanakopita.

  • This dish is very near and dear to my heart.

  • And, I'm very familiar with it because growing up,

  • we had a neighbor from Greece.

  • Hi, Hope.

  • Who would make it all the time

  • for us for special occasions,

  • and it was one of our favorite foods.

  • The first thing I have to do is

  • lay the phyllo dough

  • out on my pan oil, the edges a little bit.

  • It's kind of... Oh, shoot.

  • That's what I wasn't supposed to do.

  • I wasn't supposed to tear it.

  • It's really crazy cool though.

  • It's like paper.

  • I've never worked with phyllo dough before,

  • which is kind of surprising.

  • I cooked down my spinach

  • with some herbs and leeks.

  • I added my feta, and I put that on

  • my bottom crust phyllo dough.

  • Here's my dilemma.

  • She says brush on two beaten eggs,

  • brush them over the spinach.

  • I don't have a brush.

  • Oh! (sighs)

  • It's in the oven and it's going to bake

  • for one hour and it is 10:15 pm.

  • This is not a dish that you start at 9:30 pm.

  • Now the temptation

  • of this crispy, brown, golden phyllo dough

  • was too much for me.

  • And, I learned the hard way

  • to not taste foods

  • straight out of the oven.

  • (sizzling)

  • (Hannah gasps) Ow! Oh, my god.

  • I think this will be the key to getting Wyatt

  • to like spinach, I really do.

  • I had high hopes that sandwiching it

  • in this crust would make Wyatt's day.

  • I'm pretty impressed.

  • - Ooh, I love it!

  • - [Hannah] How's that crunch?

  • - Good.

  • - [Hannah] You like it?

  • - Mmh.

  • (crunching)

  • - It tastes exactly like I remember it.

  • Mmh!

  • It was flaky