Brittany is a full-time journalist at The Forest-Blade and Kyle is employed as a shipping clerk at Battle Lumber in Wadley. When not at work, the couple enjoys spending quality time together with family and friends, especially with their son, Nolan. The family of three are avid baseball fans and have been busy preparing for the upcoming season of recreation baseball. Being a full-time working mom, Brittany knows a thing or two about the afternoon rush of commuting from work to the field and finally home to prepare a scrumptious meal before doing it all again the next day. To make the upcoming ball season a bit less stressful for other athlete moms, here are some of Brittany’s favorite recipes that she loves serving her team at home. Enjoy!
Birria-Style Street Tacos with Pico de Gallo
Cooked Pulled Pork
1 Cup Mozzarella Cheese
2 Roma Tomatoes
3 Limes
Chicken Stock Concentrate
Pork Stock Concentrate
2 Tbsp Southwest Spice
2 tsp Smoked Paprika
Cilantro
Tortillas - We prefer corn, but you can use flour if you like.
Wash and dry produce. Finely dice tomato. Roughly chop cilantro. Zest and quarter two limes - half the third one and juice it. Roughly chop pulled pork into small pieces. Heat a large drizzle of oil in a medium pan over medium-high heat. Add pork, Southwest Spice, paprika, and salt. Cook, stirring, until pork is warmed through, 2-3 minutes. Stir in chicken stock concentrate, pork stock concentrate, and 1½ cups water. Bring to a simmer and cook until broth has thickened, 4-5 minutes. Taste and season with salt, pepper and garlic powder if needed. Using a spoon with holes, transfer pork filling to a medium bowl, leaving broth behind. Cook until broth has reduced, 2-3 minutes. Remove from heat; cover to keep warm. Place tortillas on a clean work surface. Sprinkle with mozzarella and fill with pork. Fold the tortillas in half after filling. Melt a pallet of butter in a large, nonstick pan over medium high, add tacos and cook until tortillas are crisped. To make the Pico – in a small bowl combine the tomato, cilantro, lime zest, lime juice, and 1 tbsp olive oil. Season with salt and pepper. Divide the broth between small serving bowls, top tacos with Pico, dip and enjoy!
Bacon Wrapped Grilled Cabbage
1 medium head of cabbage
15-20 slices of thick cut bacon
Salt and Pepper
Slice cabbage in half. Leaving core in, slice each half into evenly sized wedges. The cabbage will make approximately 10 wedges. Wrap each cabbage wedge tightly with 1 to 2 pieces of bacon, securing with toothpicks. Salt and pepper the wedges on both sides. Preheat grill to 400 degrees (medium-high). Once heated, place bacon-wrapped cabbages on the grill, close the lid, and reduce heat to 250 degrees (low). Check cabbage every few minutes, turning frequently to prevent burning. Due to variances in grill size and type, the cooking time will vary greatly. The key to cooking this is not to get your grill to hot, turn frequently, and cook until the bacon is a nicely done and brown. Remove from grill and serve immediately.
Air Fryer French Toast Bites
3 large eggs
2–3 tablespoons milk of choice
1 tablespoon pure maple syrup
1/4 teaspoon salt
6 ounces thick white bread such as sourdough, (about 4–5 slices) cut into large cubes
1 teaspoon cinnamon
Avocado oil or parchment paper
for topping: powdered sugar, maple syrup, strawberries, blueberries, etc.
In a bowl, whisk eggs, milk, maple syrup and salt until well combined. Add bread cubes to mixture. Using tongs or a small spatula mix well until the egg mixture has been soaked up and bread is coated. Sprinkle cinnamon over the bread cubes as you stir. Make sure all egg mixture is soaked up good before placing bread in the air fryer. Use a paper towel to grease the bottom of the air fryer basket with avocado oil or line it with air fryer safe parchment paper. Using tongs, place the bread cubes in the air fryer, giving them space not to touch, and air fry at 350 for 7-9 minutes. Checking and shaking the basket after 5 minutes. Cook until crispy and golden brown and serve immediately with syrup, powder sugar and your favorite fruit!
