Cailee Eats

Cailee Eats Hi and welcome to Cailee Eats! Here you'll find tons of easy & healthy recipes.
(5)

07/27/2026

consider me your personal meal planner 🫡👩🏼‍🍳👏🏻

07/22/2026

Eddie and I ate these so fast! 🍭🍉💫

07/20/2026

will absolutely be making these again next week 👏🏻👏🏻👏🏻

hash brown egg nests

What you’ll need:
4 cups shredded hash browns, thawed
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 cup shredded cheddar cheese, divided
12 large eggs
Cooking spray
2 tbsp fresh chives, finely chopped
Hot sauce or ketchup, for serving

Instructions: 

Preheat your oven to 425°F & generously grease a 12-cup muffin tin with cooking spray.

In a large bowl, combine the thawed hash browns, salt, pepper, garlic powder, and 1/2 cup of the shredded cheddar cheese. Mix until everything is evenly combined.

Divide the hash brown mixture evenly between the muffin cups. Using your fingers, press the mixture firmly into each cup, making the sides slightly thicker and the bottom thinner. Use the bottom of a 1/4 or 1/3 cup measuring cup to gently press down and create a nest in the center of each.

Lightly spray the tops of the hash browns with cooking spray to help them crisp. Bake for 20 minutes, or until the edges are golden brown and starting to crisp.

Remove the pan from the oven. Carefully crack one egg into each hash brown nest, then sprinkle the remaining 1/2 cup of cheddar cheese evenly over the tops.

Return the pan to the oven and bake for another 10-12 minutes, depending on how you like your eggs. For a runnier yolk, check them around the 10-minute mark. For a firmer yolk, bake a little longer.

Let the egg cups cool in the muffin pan for about 10 minutes before carefully loosening the edges with a small knife and removing them.

Top with a sprinkle of salt, black pepper, and freshly chopped chives. Serve warm with your favorite hot sauce or ketchup.

07/19/2026

the transformation 🤩 👏🏻 our outdoor kitchen gets installed THIS WEEK and I am so excited to show you!!!

07/16/2026

creamy caprese chicken orzo bake 👏🏻

For the chicken 
1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning

For the bake
2 cups dry orzo
3 cups chicken stock
1 cup heavy cream
4 garlic cloves, minced
1 tbsp tomato paste
½ cup freshly grated parmesan
1/4 cup balsamic vinegar
1 tsp salt
½ tsp black pepper
½ tsp onion powder
1 tsp Italian seasoning
12 oz cherry tomatoes, halved
16 oz fresh mozzarella pearls

Optional toppings 
Freshly grated parmesan
Fresh basil, chopped
Fresh cracked black pepper
Balsamic glaze

Instructions: 

1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
2. In a medium bowl, combine the chicken with the olive oil, balsamic vinegar, salt, black pepper, garlic powder, and Italian seasoning. Toss until the chicken is evenly coated, then let it marinate in the fridge for at least 15 minutes while you prepare the remaining ingredients.
3. In the prepared baking dish, whisk together the chicken stock, heavy cream, balsamic vinegar, and tomato paste until smooth.
4. Add the dry orzo, minced garlic, parmesan, salt, black pepper, onion powder, and Italian seasoning. Stir until everything is well combined.
5. Fold the marinated chicken into the orzo mixture, spreading it into an even layer. Scatter the cherry tomatoes and mozzarella pearls evenly over the top.
6. Cover tightly with foil and bake for 35 minutes. Remove the foil, give the orzo a gentle stir, then return the dish to the oven uncovered for another 20 minutes, or until the chicken is cooked through and the orzo is tender. 
7. Let the bake rest for 10 minutes before serving so the sauce has time to thicken.
8. Finish with freshly grated parmesan, chopped basil, cracked black pepper, and a generous drizzle of balsamic glaze.

07/14/2026

who’s hungry?!! 🤤

ground pork tacos with pineapple salsa! 🌮🍍🍹

What you’ll need: 
1lb ground pork
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp oregano
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
3 garlic cloves minced
1 tsp soy sauce
1/4 cup pineapple juice
juice of 1/2 lime
flour or corn small tortillas 

for the salsa: all finely chopped
1 cup pineapple
¼ red onion
2 jallapeno
⅓ cup cilantro
½ lime juice
Pinch salt

for the Chili Lime Crema:
½ cup sour cream 
1 tbsp mayo
Juice of 1 lime
2 tsp honey
1 tsp chili powder
pinch of salt

Instructions: 

1. Heat a large skillet over medium heat. Once hot, add the ground pork and break it apart with a spatula as it cooks. When it’s about halfway cooked, stir in the minced garlic, chili powder, smoked paprika, cumin, oregano, garlic powder, salt, and pepper. Mix until well incorporated. 
2. Stir in the soy sauce, pineapple juice, and the juice of ½ lime. Let everything simmer for about 5 more minutes, until the liquid slightly reduces and the pork is fully cooked. 
3. While the pork cooks, make the pineapple salsa by combining the finely chopped pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Stir well and set aside so the flavors can meld together.
4. In a separate small bowl, whisk together the sour cream, mayo, lime juice, honey, chili powder, and a pinch of salt until smooth and creamy.
5. Warm the tortillas in a dry skillet or directly over a gas flame until soft and lightly charred.
6. Assemble the tacos by filling each tortilla with the pork, topping with the fresh pineapple salsa, and finishing with a generous drizzle of the chili lime crema. Serve immediately with extra lime wedges if desired

07/12/2026

it also helps with the sunday scaries (a little) lol

the grocery list & recipes are in today’s newsletter on my substack! 💛

07/09/2026

🪏🚧👷‍♀️ the official before and a sneak peak of our plans 👏🏻

06/13/2026

smash burger tacos !!!! 🍔🤤

What you’ll need:

For the burger mixture:
1lb lean ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika

For the caramelized onions:
2 yellow onions, thinly sliced
2 tbsp butter

For the burger sauce:
1/3 cup mayo
1/4 cup ketchup
2 tbsp dill relish
2 tbsp sweet pickle juice (from a jar of sweet pickles)
1/4 tsp garlic powder

Optional toppings:
Sliced cheddar or American cheese
Pickle chips
Shredded lettuce
1 pack of tortillas

Instructions:

1. Start by making the caramelized onions. Melt the butter in a skillet over medium-low heat, then add the sliced onions. Cook slowly, stirring often, until soft, golden, and caramelized, about 20 to 30 minutes. Set aside.
2. In a small bowl, mix together the mayo, ketchup, dill relish, sweet pickle juice, and garlic powder until smooth. Set the burger sauce aside.
3. In a separate bowl, combine the ground beef with salt, pepper, garlic powder, onion powder, and paprika until just mixed.
4. Lay out the tortillas and divide the beef mixture evenly between them. Press the beef into a thin, even layer that spreads all the way to the edges of each tortilla.
5. Heat a large skillet over medium-high heat. Place a tortilla beef side down into the pan and give it a good press down. Cook until the beef is deeply browned and crisp around the edges, about 3 minutes. Flip and add the cheese to the top and cook the tortilla side for another 1 to 2 minutes, just until lightly toasted.
6. Remove from the pan and immediately top with caramelized onions, pickles, shredded lettuce, and a drizzle of burger sauce.
7. Repeat with the remaining tortillas and serve hot.

06/11/2026

grilled steak & spring veg with lemon herb orzo 🥩🍋👩🏼‍🍳

I’m already getting so much use out of my !! I don’t know how I lived without this thing!!

1 to 1.5 lb NY Strip or Ribeye steak
2 ears corn, husked
2 zucchini, sliced into long, thick planks
2 tbsp avocado oil
Salt and pepper to taste
1 cup dried orzo
Zest and juice of 1 lemon
2 tbsp olive oil
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/2 cup crumbled feta
Salt and pepper to taste
Chimichurri, for serving

Instructions:
1. Preheat your grill to medium-high heat, about 425 degrees.
2. Season the steak generously with salt and pepper on both sides.
3. Drizzle the corn and zucchini with avocado oil and season generously with salt and pepper. Place the steak on the grill and cook for 4 to 5 minutes per side, depending on thickness, then remove and let it rest before slicing. Grill the corn for 10 to 15 minutes, turning occasionally, until lightly charred. Grill the zucchini for about 5 minutes per side until tender and grill marks form. Slice the corn off the cob once cool enough to handle.
4. Bring a pot of salted water to a boil, then cook the orzo according to the package instructions. Drain and let it cool slightly. Add the orzo to a large bowl and toss with olive oil, lemon zest, lemon juice, basil, parsley, and feta. Season with salt and pepper to taste.
5. To assemble, add the lemony orzo to a bowl or platter and top with sliced steak, grilled corn, and zucchini. Spoon chimichurri over the top and serve.

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