Hello hello, Foodie Friends! 🙂 Hope you’ve had a fantastic weekend! For this edition of Foodie Adventures, we’re showcasing five of some of the local Upstate SC restaurants we visited for Restaurant Week this year. Read on for our reviews, from burgers to tacos and more! 😋
Happy Halloween Weekend Foodie Friends! 🎃 Hope you’ve had a spook-tacular time celebrating! For this edition of Foodie Adventures, join us as we check out breakfast at the newly opened Reid’s Fine Foods, and dive into some delish Halloween themed treats from Rhapsody Baking Greenville and Naked Pasta.
Hello hello, again, Foodie Friends 🙂 Hope you had a great weekend! For this edition of Foodie Adventures, we visited Gemilena’s for a pasta making class and took a weekend camping trip to Lake Hartwell State Park!
For this edition of Foodie Adventures, join us at Irishiai for our Friday Night Sushi date, Italian on Saturday with goodies from New York, and adventures in pickling vegetables with a bonus Sunday BBQ!
Hello hello, again, Foodie Friends 🙂 Hope you had a fantastic weekend in! We have a shorter edition of Foodie Adventures, with the new review of Wendy’s breakfast menu, Take-out meal adventures, and Homemade meatball making & recipe!
Hello hello, again, Foodie Friends 🙂 Hope you had a fantastic weekend! In this edition of Foodie Adventures, we made homemade Peach Jam with friends, checked out some Food Trucks for a good cause, and created a Shark Week Shrimp & Pasta Dish!
Inspired by a recent trip to Sprouts and discovering Black Garlic flavored hummus, I set off on an adventure to create two recipes showcasing the ingredient! Read on to see what makes this so special 🙂
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 🙂
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.