Category: Meal Prep

Finished egg nest cups with homemade sourdough bread, taken by Allspice Photography, LLC. Finished egg nest cups with homemade sourdough bread, taken by Allspice Photography, LLC.

On-The-Go Egg Nest Cups

Love this super easy, super versatile breakfast for my On-the-Go Egg Nest Cups! This is a great way to use up extra meats, veggies, or cheeses you have in your fridge, and is so much fun for the kiddos to help customize what they want to add to their own for breakfast the next morning. Check out my other blog for more details and tips for making them here, and our feature from fellow blogger My Allergy Kitchen on her Dairy-Free Lockdown Recipes Blog Roundup!

Notes:

  • *We made our hash browns with potatoes from our garden, which we froze and used as the base of these on-the-go egg nest cups. Frozen or other store-bought hash brown potatoes work just as well for this recipe!
  • **If you’d like to add veggies to this, it makes it delicious! The veggies could be left over from another recipe or cooked the same day. Just chop into bite-sized pieces and saute in some olive oil in a pan until soft, about 3-10 mins.
  • I usually eat 2 cups for breakfast, they’re great if you zap them for 60 seconds in the microwave!
  • If you don’t have muffin cups, you can make this in a more quiche-like fashion using a 9″ glass Pyrex dish. Follow the same steps, but add everything into one pan instead of individual versions. If you’d like to double the recipe, use 6 scrambled eggs per Pyrex dish and one entire bag of shredded potatoes, divided evenly between the dishes.
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South Carolina “Bird Dog”

This recipe is inspired by the “Bird dog”, a dish at one of our favorite local hole-in-the-wall restaurants near Greenville, SC called Mac Smith’s. This is one of those hyper-local regional favorites, to the point that Google doesn’t really know what a “Bird dog” is! Check out our blog associated with this recipe and how to make the homemade version of this classic South Carolina special, wherever you are!

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Chicken & Sweet Potato Hash

One of favorite things to use when we go camping is our cast iron skillet! This five ingredient Chicken & Sweet Potato Hash was delish and so easy to make. This recipe takes a long time with marinading time, however, could be sped up if making or baking at home.

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The Colombian Carnitas marinaded pork off the grill, taken by Allspice Photography, LLC. The Colombian Carnitas marinaded pork off the grill, taken by Allspice Photography, LLC.

Colombian Carnitas Marinade

Y’all know I love anything that can start as a base for tacos, & this Colombian carnitas marinade recipe is no exception! My goal was to adapt a marinade to include the Naranjilla (Colombian citrus) puree sent from our friends at Wislla Distribution. Check out more information about the project that inspired this and other recipes from our blog here later on!

Recipe Notes:

  • You can very easily sub out the naranjilla puree. If you can’t find this at your local Mexican grocery store, no worries! You can easily substitute this with 1/2 of a pureed lemon/orange/grapefruit as well. Generally, any citrus would do!
  • This recipe is super easy to adapt to be sweeter or spicier though.
  • It’s a great marinade to use for a quick recipe or if you’re trying to have the meat marinate in the fridge longer (24-48 hours).
  • *To make sure the marinade really seeps into your meat of choice, you can poke holes into the meat before adding it to the bag with the marinade.
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Bomb A$$ Adobo Chicken

The name says it all – this really is the most bomb a$$ chicken we’ve made so far!! Spicy and citrus-y and oh so juicy, this chicken would be great in anything from nachos to tacos to a smoky chicken salad!

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Mom's meatballs, pasta, and sauce, taken by Allspice Photography, LLC. Mom's meatballs, pasta, and sauce, taken by Allspice Photography, LLC.

Mom’s Meatball Recipe

This is my mom’s meatball recipe (infamous in my family), with a twist! Check it out below with some cool variations on it (coming soon, stay tuned!) to spice up your weeknight dinner or party!

Recipe Notes:

  • When making meatballs, we typically add about half the amount of ground pork to the amount of hamburger, so 1 lb. of hamburger = 1/2 lb. of ground pork. This recipe can be cut in half if you’d like, however, we always love leftovers so this is the bigger version of our original recipe!
  • We suggested using soy milk in this recipe (not traditional, as my mom’s original version called for cow’s milk). However, through testing, we found that soy was the best replacement when it came to fat, protein content, and taste, so this is what we went with! Our brand of choice (not a sponsor) is West Life Organic Soy Milk, Unsweetened Plain (you can find it through the link on Amazon). If you have a soy allergy though, please feel free to use either almond or oat milk; we tested both of those and they worked just as well.
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Greek Lamb Tacos

This was a fun take on tacos we made one night, fusion style! We used some ground lamb we had in our fridge and made a tzatziki sauce with cucumbers for the added crunch factor. Definitely a winner for a quick easy way to mix up #tacotuesday!

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Shark Bait Shrimp Pasta

This one is for all the Shark Week lovers out there! I was inspired to make this Shark Bait Shrimp Pasta with a lobster-based sauce as I had some leftover lobster bisque from Cousins Maine Lobster in my fridge. Check out the second link for the story of how I first found out about the awesome food truck along with more on my inspiration for this recipe. Perfect for date nights in too!

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