Recipes — Laurinha's Kitchen
Recipes From Our Kitchen

Cook the way Vovó taught us

A jar of seasoning is only the start. Here are four family recipes we make on repeat — simple enough for a weeknight, good enough for company.

Sliced grilled chicken breast served with creamy pasta and roasted broccoli
On The Grill

Laurinha's Grilled Chicken

Chicken breasts coated in seasoning and mayonnaise before hitting the grill — the trick that keeps every bite juicy.

10 min prep Serves 4–6
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Grilled hamburger patties seasoned with herbs, served with tomato and onion
On The Grill

Laurinha's Grilled Hamburger Patties

Just ground beef, seasoning, and a light hand — the way Vovó always said keeps a burger tender.

10 min prep Makes 6
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A bowl of seasoned white rice and pinto beans, garnished with fresh parsley
Stovetop & Pressure Cooker

Laurinha's Classic Rice & Beans

The dish that started it all — pressure-cooker beans and seasoned rice, made the way every meal in our house begins.

Soak overnight Serves 6–8
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Pulled beef sandwiches with bell peppers on hoagie rolls
Slow Cooker

Laurinha's Overnight Pulled Beef Sandwiches

Set it before bed, wake up to a chuck roast that falls apart with a fork — piled high with peppers on a hoagie roll.

10 min prep Serves 8–10
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On The Grill

Laurinha's Grilled Chicken

The mayonnaise isn't there to make the chicken taste like mayo — it helps the seasoning cling to every piece and gives you that browned, juicy exterior.

Prep 10 min (+ marinate, optional) Cook 10–14 min Serves 4–6
Sliced grilled chicken breast served with creamy pasta and roasted broccoli

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 3 tbsp Laurinha's seasoning
  • ¼ cup mayonnaise
  • 1 tsp salt
  • ½ tsp black pepper

  1. Coat the chicken

    Place the chicken in a large bowl. Add the Laurinha's seasoning, mayonnaise, salt, and pepper. Use your hands or a spoon to completely coat every piece.

  2. Marinate (optional)

    For even more flavor, cover and refrigerate for 30 minutes up to 4 hours before grilling.

  3. Preheat the grill

    Preheat the grill to medium-high heat and lightly oil the grates.

  4. Grill

    Place the chicken on the grill and cook for approximately 5–7 minutes per side, depending on thickness, until the thickest part reaches 165°F.

  5. Rest and serve

    Let rest for about 5 minutes before slicing.

Laurinha's Tip: The mayonnaise isn't there to make the chicken taste like mayo. It helps Laurinha's seasoning cling to the chicken while helping create that beautiful browned, juicy exterior you see in your photos.

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On The Grill

Laurinha's Grilled Hamburger Patties

No fillers, no fuss — just well-seasoned beef, handled gently and grilled hot.

Prep 10 min Cook 8–10 min Makes 6 Burgers
Grilled hamburger patties seasoned with herbs, served with tomato and onion

Ingredients

  • 2 lbs ground beef, preferably 80/20
  • 3 tbsp Laurinha's seasoning
  • 1½ tsp salt
  • 1 tsp black pepper

  1. Season the beef

    Place the ground beef in a large mixing bowl. Add the Laurinha's seasoning, salt, and pepper.

  2. Mix gently

    Using clean hands, gently mix everything together until the seasoning is evenly distributed. Don't overwork it.

  3. Form the patties

    Divide into 6 equal portions and form into patties. Make a small indentation in the center of each with your thumb — this helps them cook evenly.

  4. Grill

    Preheat the grill to medium-high heat. Grill the patties for approximately 4–5 minutes per side, depending on thickness, until they reach an internal temperature of 160°F.

  5. Rest and serve

    Let rest for a few minutes before serving.

Laurinha's Tip: Don't overwork the beef when mixing. Gently combining everything keeps the burgers tender and juicy.

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Stovetop & Pressure Cooker

Laurinha's Classic Rice & Beans

This is one of the first things Vovó taught us to make — rice and beans that taste like something on their own, no gravy required.

Soak beans overnight Cook ~45 min Serves 6–8
A bowl of seasoned white rice and pinto beans, garnished with fresh parsley
For The Beans
  • 1 lb dry pinto, black, or red beans
  • 2 tbsp Laurinha's seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • 6 cups water
For The Rice
  • 2 cups long-grain white rice
  • 1 tbsp Laurinha's seasoning
  • 1 tbsp olive oil or cooking oil
  • 3 cups water
  • ½ tsp salt, or to taste

Pressure Cooker Beans

  1. Soak overnight

    Place the dry beans in a large bowl and cover generously with water. Soak overnight, about 8–12 hours.

  2. Drain and rinse

    Drain and rinse the beans well.

  3. Add to the pressure cooker

    Add the beans to the pressure cooker with 6 cups fresh water, then stir in the Laurinha's seasoning, salt, and pepper.

  4. Cook

    Lock the lid and cook on High Pressure for about 25 minutes.

  5. Release and finish

    Let the pressure release naturally for 15–20 minutes, then carefully release any remaining pressure. Stir well and taste, adding more salt, pepper, or seasoning if desired. For thicker beans, simmer uncovered for a few minutes, stirring occasionally.

Seasoned Rice

  1. Bloom the seasoning

    Heat the oil in a medium saucepan over medium heat. Add the Laurinha's seasoning and sauté for 30–60 seconds, just until fragrant.

  2. Toast the rice

    Add the dry rice and stir well so the seasoning lightly coats the grains. Cook for another minute, stirring occasionally.

  3. Simmer

    Add the water and salt and bring to a boil. Reduce the heat to low, cover, and simmer for approximately 18 minutes.

  4. Rest and fluff

    Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and serve alongside the beans.

Laurinha's Tip: Go lighter with the seasoning in rice than you would with meat or beans. You want the rice flavored without overpowering the rest of the meal.

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Slow Cooker

Laurinha's Overnight Pulled Beef Sandwiches

Set it before bed, and by dinner the next day you've got a roast that shreds with a fork and juices worth saving.

Prep 10 min Cook 8–10 hrs Serves 8–10
Pulled beef sandwiches with bell peppers on hoagie rolls

Ingredients

  • 3½–4 lb beef chuck roast
  • ¼ cup Laurinha's seasoning
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp red wine vinegar
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • ½ cup water or beef broth
  • Petite hoagie rolls

  1. Season the roast

    Place the roast in the slow cooker. Rub the Laurinha's seasoning all over the beef, then sprinkle with salt and black pepper.

  2. Add the liquid

    Pour the red wine vinegar over the roast, then add the water or beef broth around it.

  3. Cook low and slow

    Cover and cook on LOW for 8–10 hours or overnight, until the beef easily pulls apart with a fork.

  4. Shred

    Remove the beef and shred it using two forks, then return it to the slow cooker and mix with the cooking juices.

  5. Add the peppers

    Add the sliced bell peppers. Cover and cook for another 20–30 minutes, just until they soften but still have some texture.

  6. Serve

    Spoon generously into petite hoagie rolls and serve warm.

Laurinha's Tip: Don't throw away those juices! Mixing the shredded beef back into them is what keeps the meat flavorful and juicy.

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