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.
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.
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.
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.
This is my take on the classic Spinach artichoke dip, but non-dairy friendly! This is a massive hit at parties, and my best friend asks me to make this for him for his birthday every year.
A couple of weekends ago, I plant sat for a friend, who gifted me some basil to take home. That was a couple of months ago, which was used in at least a few recipes before I ran out. The first picture is of me with the original stalk of basil! Big and tall, am I right? 😂
What else do you do with that much basil besides making (almost) more classic pesto (non-dairy of course) than your food processor can handle! I promise it’s delish, and only about 5 ingredients in the blender. 💜
So you can imagine my delight when she told me she had a new plant and needed to get rid of more basil, and was giving more to me! I thought this was a one-time thing, so having a fresh basil supply with the amount of Italian cooking I do is invaluable. However, I was not expecting her to gift me a basil plant the size of a small toddler!! See the third picture above for yourself. She, unfortunately, has moved out of state, so until Jamie and I start up our garden this spring, we’re out of basil for a little while, but you can make this recipe at home whenever you like!
The layer of oil on top is to protect it from going bad by preserving it. Check out more pictures and tips on how to make our pesto in our blog here.
This is one of my favorite date night recipes and an original Pimento & Prose creation – Chicken, Goat Cheese, & Balsamic Stuffed Sweet Potatoes!
Love love the sweet, tangy, savory, and umami notes created from the ingredients we included. The balsamic reduction brings the acidity and sweetness along with the sweet potato base; the basil and mushrooms add herbiness and umami to the chicken as they cook and combine; the goat cheese brings the tangy cheesy bite that the dish needs!
This is my mom’s recipe for homemade chicken veggie soup!
It’s one of our two favorite family go-to soups whenever it’s chilly outside, someone has a cold or needs a little warmth in their heart. This is also a fairly quick recipe to put together and make quite a bit of leftover, which also freeze well!
A byproduct of our experiments with Black Garlic, we loved creating this Black Garlic Pesto Pasta recipe. Check out the blog here to read about how we first discovered black garlic, find more recipes using black garlic, and where we were able to find it locally here in Greenville, SC.
I made this Almond Peach Cobbler with some more local, South Carolina peaches!
The hardest part about this is blanching the peaches to remove the skins, which I’ve included instructions on how to complete below.
This comes out really moist and almost cake-like, and the almonds and brown sugar on top give it a great added crunch!