The finished Green beans Pecan-dine, taken by Allspice Photography, LLC. The finished Green beans Pecan-dine, taken by Allspice Photography, LLC.

Green Beans Pecan-dine

A unique play on Green Beans Almondine, but with pecans! This simple side dish I’ve dubbed “Green Beans Pecan-dine”, is made with green beans, butter, pecans, salt, & lemon juice. Super tasty, tangy, and crunchy, I’ve also seen people add cheese to it and it’s delish! We made this as a part of the themed dinner for my parent’s 32nd-anniversary dinner, where each course had a peach element. Check out the full blog for the rest of the menu and recipes here later on.

Recipe Notes:

  • If green beans aren’t in season when you make this recipe, feel free to sub in 1 (9 oz) package of frozen French-cut green beans instead!
  • This is a play on the original Green Beans Almondine recipe, which I kept about the same, except subbing in the pecans. Feel free to make it with the almonds if you’d like!
  • I’ve also seen versions where they added up to a 1/2 cup of Asiago, Parm, or some other sharp-aged cheese to this and it turned out delicious. I would use VioLife’s Just Like Parm parm if making it vegan or a Manchego cheese if wanting to go the non-dairy sheep’s cheese route.
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The finished folded burrito! Taken by Allspice Photography, LLC. The finished folded burrito! Taken by Allspice Photography, LLC.

Freezer-Prep Breakfast Burritos

This recipe for freezer-prep breakfast burritos is perfect for moms on the go, folks needing a quick & easy breakfast, and are delish! These can be customized with almost any dietary needs you have (vegan, vegetarian, etc.). Feel free to use whatever meats, veggies, or cheeses you have in your fridge as well, this is a great way to use those up too!

Recipe Notes:

  • For burrito rolling instructions, reference picture #6 and/or these steps:
    • Step 1 (top left on the picture) – curl over the tortilla and & tuck in the filling underneath it.
    • Step 2 (top right on the picture) – curl in the sides of the tortilla and tuck in the filling where you just pushed the tortilla in as well.
    • Step 3 (bottom left on the picture) –  continue curling in the sides as you roll the tortilla forward.
    • Step 4 (bottom right on the picture) – finish rolling with a sealed burrito! Burrito rolling picture courtesy of Natasha’s Kitchen.
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Crock Pot Steak Fajitas

This veggie-heavy dish was a great way to use up some summer squash and zucchini in my fridge to make these Crock Pot Steak Fajitas. Use this recipe to bring the restaurant fajitas you love home, minus the 500* sizzling plate, of course!

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Crock Pot Pork Al Pastor

You all know how much I love pork al pastor. In a taco, on an arepa, heck, straight out of a bowl are some of my favorite ways to eat it. I always try it at different restaurants to see what the next great al pastor place locally to us might be, but in the meantime, I wanted to see how good I could make it at home in a crockpot! Introducing our recipe for Crockpot Pork al Pastor!! Check out more on us testing out recipes to get to this one in our blog here.

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Crock Pot Chicken Burrito Bowls

This Crock Pot Chicken Burrito Bowls recipe is probably one of my favorite crockpot meals on my blog for how simple it is, how filling it is, and how versatile the leftovers can be used in other recipes.

Tacos? Yup.

Burritos? Obviously.

Nacho toppings? For sure!

On top of arepas? Claro que si!

This would also be great in some eggs or folded into an omelet for a southwest twist.

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Crock Pot BBQ Pineapple Chicken

Loved this super easy, dump everything in a crockpot recipe! This Crock Pot BBQ Pineapple Chicken is absolutely a set it and forget it kind of recipe. Definitely more sweet than savory, it leans kind of tropical with the addition of pineapple and BBQ sauce, however, you could definitely change the flavor profile of this depending on what type of BBQ sauce you choose to add.

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Arepas – Corn & Cheese Pancakes

When I was younger, we used to have Peruvian friends who would invite us to their house to have supper, and they made us Arepas – corn and cheese pancakes. They added little bits of queso fresco to their batter before cooking, and I have made them that way ever since they taught me how to make them all those years ago! We also made these as a part of the themed dinner for my parent’s 32nd-anniversary dinner, where each course had a peach element. Check out the full blog for the rest of the menu and recipes here.

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