I must admit, on this rainy day, getting this box made me feel like a little kid on Christmas morning. My friends and I got a gift card for a discount on boxes in the mail (#notsponsored #notanad) and decided to try it for a few weeks and make meals together!
The foil and bubble-wrapped liners contained all the meals we ordered in individually wrapped bags with everything but the proteins in the bundles.
Everything else was hiding under the gigantic ice bag, which was as long as my forearm – no joke!
All three of our meals with their proteins laid out, with recipe cards below!
I’m so excited to share these with you in the next couple weeks. I’ll be using this as meal prep and comparing how easy or hard the recipes are, based on what’s listed on the cards. If I add anything while cooking, I’ll note it here too!
Have you ever tried out HelloFresh or any other meal kit service? What did you think? Shout out in the comments down below, and stay tuned for more 🙂
This spot opened up right next to a Food Lion near us about a year ago and it’s still going strong. It’s a really cute place, with metal and wooden seating and murals along the wall, depicting the hustle and bustle of a Mexican town. If you look closely, you can see familiar faces & names of the family members that own the restaurant sprinkled in with the rest of the colorful scene.
Their food is just as amazing as their décor. The menu is simple, but jam packed with goodies like tortas, gorditas (my absolute favorite), and mulitas. If we want really good authentic Mexican food, this is where we go!
After ordering, you make your way to their homemade salsa bar, which always changes with seasonality, but has some classics on hand, like chipotle sauce, salsa verde, etc.
We ended up choosing the Green Sauce w/ avocado; Chile Arbol (wicked spicy); Habanero salsa (my favorite); and Bla Bla Verde Sauce (their take on a salsa verde).
Every order comes with homemade chips and refried beans, which worked well to balance out the spice levels on some of the salsas!
Like I said, their gorditas are to DIE FOR! Created with a “handmade thick corn tortilla* that is grilled, fried, cut open like a ‘pita bread’, and then filled with your choice of meat or vegetables” (from their website). From top left down and then top right, the fillings we chose were:
Al Pastor (marinated shredded pork grilled with pineapples) (my favorite, hands down!)
Carne Asada (Steak)
& Barbacoa(Shredded Beef Brisket)
There are so many more fillings we could’ve spent breakfast and dinner there too trying to taste them all! Everything is super fresh and made to order, so even if we have to wait, the food is so worth it.
If you’re in town, absolutely check them out! They’re on 1004 W. Georgia Rd. Ste. B, in Simpsonville, SC.
*Side Story — When I was younger, we used to have Peruvian friends who had invited us to their house to have supper, and they made us arepas, which is the Peruvian version of the thicker corn tortilla picutred above. They added little bits of queso fresco to theirs before cooking, and I have made them that way ever since. One of these days I’ll recreate that recipe here too!
I was in the mood to use my cast iron skillet, and I like to try and use what’s already in my pantry when I can — this week, that item happened to be canned pumpkin! It’s been so dull and dreay outside I wanted a warm, feel good dish for meal prep this week.
You can absolutely make pumpkin into a savory sauce- adding in more fall spices mixed with a little heat from the red pepper flakes or chili powder helps to balance the natural sweetness of the pumpkin
You can sub out multiple things in this recipe to better suit what you have on hand:
Vegetable broth for Chicken Broth
Sage sausage for Italian sausage
Olive oil for Canola oil
Red pepper flakes for Paprika or Chili powder
Cast iron skillet for Saute pan & Oven safe baking dish
Depending on the size of the container you use, I got about 7-8 single serve tupperware containers out of this for meal prep.
See the recipe for this here and let me know what you think! Have you ever cooked with a cast iron skillet before? Do you like using one over a saute pan or vice versa? Shout out in the comments below 🙂
First stop for this week was the Cousins Maine Lobster Truck, which won Shark Tank a couple years ago and has been bringing great New England Lobster to the people of America ever since! As a native New Englander myself, this was a can’t miss stop. I grabbed two of my besties, Jonothan and Julissa…
…..and we proceeded to stand in line for FOUR HOURS waiting for food.
Now I know, you must be saying, “You must be crazy to stand in line that long!”. Yes, looking back on it, I’d have to agree with you to a point. Hey, at least they parked in front of a brewery!
We made a lot of great friends in line, and that sweet, sweet lobster was so worth it <3 See pictures below for more fun from Food Truck Tuesday!
Brunch is one of my favorite things in the world, besides cooking of course 🙂 Jonathan and my boyfriend & I ended up going to Another Broken Egg after this new biscuit place we were going to check out was closed.
I had an early Saint Patrick’s Day Open-Faced Ruben with a poached egg; my boyfriend had an eggs benedict burger; and Jonathan had a supreme omelet and chocolate chip pancakes!*
*Not pictured here are the biscuit beignets with powdered sugar and orange marmalade dipping sauce we had as an appetizer; brought me back to New Orleans and Café Du Monde!
Dinner with the Fam!
Polish Pierogis and Gołąbki
Pronounced *Peer-oh-geez* and *gol-ump-keys*
When my family gets together, we love making dishes that remind us of our family that are far away or can’t be with us anymore. Last night’s dinner reminded me of when I was younger, and my grandpa would make pierogis and golumpkis (spelling it this way for ease of reading), or take us to a little family restaurant called Patty’s in Rhode Island for some.
The pierogis were always served with sour cream and grilled onions on the side, and the golumpkis were piping hot out of the oven next to them. The pierogis we ate last night were traditional style (potato and onion filled), and a little more modern style (bacon, cheddar, and potato filled). Imagine if they put mashed potatoes into a ravioli wrapper, and voila! Pierogis!
As a kid, I wasn’t a big fan of cabbage, but having it served this way was delish! The golumpkis are cabbages stuffed with rice and beef, and baked in a sweet, stewed tomato sauce.
There’s nothing that I love more than sharing food with the people I love. 💜 Whether it’s cooking for them, experimenting with new recipes, or taking them out to a new restaurant, I love making memories over a great bite – which is exactly what we did this weekend!
Tonkotsu Ramen and Spicy Soba noodles from Menkoi, Downtown Greenville, SC
The first stop on our foodie tour was to Menkoi, one of the two really great ramen places in the Greenville, SC area. There’s a great place in nearby Spartanburg, SC too called Monsoon, which makes a great Pho, but that’s a picture and story for another day. I got the Tonkotsu Ramen, a pork based broth ramen, and my friend got the Spicy Soba noodles bowl, with a yummy seafood broth.
Ropa Vieja with yuca and yellow rice at Havana Kitchen, Greenville, SC
Our next stop was a new restaurant in Greenville called Havana Kitchen.
I had never had Cuban food before so I was excited to try this one! Upon the recommendation of two of my Cuban buddies, I got the Ropa Vieja, a marinated beef dish. It surprisingly tasted a lot like a Portuguese meal that I grew up with called Cacolia (pronounced like ka-sir-la), which is a stewed beef dish with a tomato-based spicy sauce.
The Ropa Vieja here was paired with a Spanish yellow rice and garlic drizzled yucca, which was absolutely delicious. They even have salsa dancing on the weekends, will definitely have to come back for that one! 💃
Last but not least on our trip was a Greenville hot spot, Mello Mushroom, in honor of National Pizza Day (Feb. 9th)!
Their pizzas are a feast for not only the mouth but the eyes, and their presentation was great!
The “Kosmic Karma” pizza included feta cheese, sun-dried and Roma tomatoes, spinach, and was drizzled with a pesto swirl. The pesto was probably my favorite part, that sauce is one of my go-to’s!
The Pacific Rim was a play on the controversial (to some) ham and pineapple pizza – but with a kick – adding bacon, caramelized onions, and jalapenos to the pie most of us know and love.
So there you have it, another foodie weekend in the books. Tune in next weekend for a food truck pile up I’ve been waiting for for two weeks! 🙂
Let me tell you all something, I LOVE to meal prep. Don’t get me wrong, I love experimenting with recipes and cooking during the week, but with a full time job, kickboxing, and trying to have a social life, it just doesn’t work out all the time.
Enter: Meal prepping. See my Recipes and Photo gallery tab for how to make the Lemon Chicken & Asparagus w/Mushroom Risotto, and Rachel Ray inspired Sausage Ziti Bake from yesterday’s Instagram story.
If I’m feeling really motivated to meal prep, I will make two dishes in one night, sometimes staying up until 11 pm to finish crafting my dinners/lunches for the next week.
If you can make food in bulk like this and you don’t mind eating off two dishes for a week or two, it is a huge time and money saver!! If I meal prep something in the crock pot or a big baked/sheet pan dish, it will sometimes last me two weeks from that day. Amazing to not have to go out and spend on groceries if you plan it right. This is a great tactic for busy parents needing to prep school lunches, dinners before dance recitals, soccer practices, or band concerts, or just people who only have the energy to cook once a week.