Fish Tacos

Taco Tuesday is one of my favorite weekly traditions. I love to switch it up and do anything from taco bowls, to nachos (I know, nachos aren’t tacos but I feel like they’re in the same family),and using different proteins. I feel like fish tacos are super underrated but anytime I’m at a Mexican restaurant that’s what I’m getting. Make them easily at home using fish nuggets from TJ’s!

I put a salsa verde crema on top and some red onion that has been quick-pickled.


  • Use 5.3oz cup of plain greek yogurt
  • 6oz (roughly half of the jar) of salsa verde
  • Handful of cilantro leaves
  • Add ingredients to a mixing bowl and use immersion blender to blend ingredients. You can also use any other blending tool available to you if you don’t have an immersion blender.
  • I found that it didn’t need any extra seasonings but be sure to taste before you add them to the tacos!


Spicy Pulled Chicken Tacos

Wow, these were the best pulled tacos I have made. I cooked them in a pot, low and slow, and “pulled” them using a new trick- a handheld mixer! Of course, they were made even more delicious by using ButcherBox organic and free range chicken tenders. More on an amazing BB promo at the bottom.

SO onto the directions:

  • Put a large pot or pan on medium-heat, add 1 tbsp olive oil
  • Once the oil is hot, add 1tbsp garlic and 1/2 sliced red onion
  • Stir the onion and garlic with a wooden spoon and add salt, pepper, and red pepper flakes and cook until onions begin to caramelize
  • Add 2 sliced red peppers to the pot and stir
  • Add 2 packages of ButcherBox chicken tenders (about 12-20 chicken tenders)
  • Pour in the entire bottle of honey aleppo sauce and turn the stove on low heat
  • Let cook for 2 hours
  • Once chicken is fully cooked, take the chicken out of the pot and put into a large mixing bowl. Shred chicken in SECONDS by using a hand mixer!
  • Add the chicken back into the pot and let flavors really combine for another 30 mins while stove is still on low
  • Serve with cilantro, a squeeze of lime, raw red onion, and any other toppings you like (salsa, sour cream, cheese, etc)

ALSO! Right now ButcherBox has an AMAZING promotion going on. New members get a FREE turkey when they sign up. If you’re having a friendsgiving or obvi for Thanksgiving, you should definitely take advantage of this promo. I love ButcherBox so much because I always have organic, grassfed meats in my freezer. It comes in handy during these times when we should be going to the grocery store less. Also a plus regarding this deal: all of the turkeys come from the US of A, baby.

Asian Veggie Stirfry With Spicy Beef

The new gochujang vegetable stirfry on its own is “eh.” Elevate this meal by adding ButcherBox ground beef or pork and some ramen noodles!


  • Cook ground beef in a pan on medium heat, add salt, pepper, garlic, and red pepper flakes. (optional) for extra spiciness add sriracha!
  • Once beef is cooked, add the stirfry veggies and cover with top and let cook for 7 min
  • Bring 2 cups of salted water to a boil, add two packets of ramen, boil for 3 mins
  • Once ramen is cooked add to veggies and ground beef and combine
  • Place into bowls and enjoy!

#sponsored #butcherboxpartner

Pork Spare Ribs

I absolutely love bbq and ribs have always been one of my favorite things to order at restaurants. Well, not so much anymore because they’re super messy but when I was a kid and being a messy eater was more acceptable, ya girl would TEAR UP some ribs!

So, here I present you with spare ribs, grits, and green beans. I got these beautiful ribs from ButcherBox. With ButcherBox you can always be sure that the their meats have been grass-fed, humanely raised, and never given hormones or antibiotics. With so much sketchy stuff in our food these days, and being more cognizant of what is in my food after completing Whole30, I love that I can trust ButcherBox.


  • Preheat oven to 300 degrees
  • Pat ribs dry and season generously with salt, pepper, and smoked paprika
  • Place in a baking tray and bake for 3 hours
  • After 3 hours, pour on BBQ sauce broil on high for 2-3 mins

30 mins before the ribs are done start cooking grits. The directions on the bag are great and they come out perfect every time! I always stir in cheese at the end. I cook the green beans in a small pot and add salt, pepper, garlic, red pepper flakes, and a tbsp of butter. Enjoy!

Beef Ragu

Ragu is probably one of my favorite sauces of all time! I would come home from soccer practice and my mom would have ragu and spaghetti ready for me, my brother, and dad. We’d do “garlic bread” but really it was just white bread that she buttered and doused in parmesean cheese and would broil in the oven. This is the meal I always ask for her to make me when I come home. So, I had to learn to make it myself! This is my own little spin on it and in no way do I claim for this to be a ~*definitive*~ ragu recipe. It’s just what I enjoy and it tastes amazing.


  • One 28oz can tomatoes
  • ButcherBox ground beef or pork
  • half of a white onion
  • 1-2 carrots
  • 2 cloves of garlic
  • tomato paste
  • Parmesan
  • (optional) soy sauce and orange rind


  • blitz onion, garlic, and carrots in a food processor or blender until almost puréed
  • coat a pot with a good amount of oil and put on medium heat
  • put onion, garlic, carrot mixture in pot and sauté for a 2-5 mins
  • add a 1-2tbsp of tomato paste until mixture turns redish
  • add ground meat (I used beef) crumbling with you hands
  • use a wooden spoon to break meat into tiny pieces
  • add tomatoes, crushing each one by hand into the pot, add a little bit of sauce but leave some behind
  • season with salt, pepper, red pepper flakes
  • optional, add a tablespoon of soy sauce, add parm rind and orange rind
  • turn heat up until ragu comes to a boil, turn down to low until it’s simmering
  • cover with lid and let bubble for 2 hours, stir ever 20-30mins
  • 1 hour in taste and adjust seasonings to your liking, add more tomato sauce if you need the ragu to be “brighter”
  • 15 mins before ragu is done, being water to a boil and cook pasta
  • right before pasta is al dente, add it directly from its pot to pot of ragu to finish cooking
  • DONT RINSE PASTA BEFOREHAND! Putting it directly from the pasta water to ragu allows the sauce to thicken a bit
  • add parsley and freshly grated parm and enjoy!

#sponsored #butcherboxpartner

Chicken Flautas

This recipe is super easy and always a crowd pleaser. All you’ll need are tortillas of your choice and chicken breasts. I love eating with a side of refried beans and cilantro lime rice.


  • Season chicken with salt, pepper, cumin, garlic and cook (bake or cook in a pan)
  • Once chicken is fully cooked, shred it with two forks
  • Add chicken to tortillas, roll, and place in a large skillet that has been coated with a neutral oil on medium heat
  • Cook until brown