Tiramisu Cheesecake and Big News!

tiramisu cheesecake

If you have been following my blog/social media for a while you will already know how much I believe in shopping local. Not only is the customer service experience so much better, but you typically find much better product.

I am excited to announce my long time favorite appliance store is partnering up with kelliericecakes.com! We will be doing a live cooking demo in their Viking show kitchen!

maconappliancedemo

I welcome anyone local to stop by! If you aren’t local keep a look out for our instastories to follow along! @kelliericecakes and @maconappliance

The menu is created around those moments when you suddenly have guests come over and you want to look like you have it together. I am creating three easy recipes that will look like you spent all day in the kitchen!

Now on to the Tiramisu Cheesecake!

tiramisu cheesecake

Two of our favorite desserts are Tiramisu and Cheesecake. Combined the two and wow! You have that creamy cheesecake bite with lots of rich coffee flavor. Seriously, the perfect dessert for coffee lovers. This cake received a unanimous thumbs up from the entire family.

tiramisu cheesecake

Imagine a graham cracker crust, a layer of coffee dipped lady fingers, smooth vanilla cheesecake, a layer of dark chocolate ganache and whipped cream. Yes please! I will take a slice with my morning coffee…

tiramisu cheesecake

Tiramisu Cheesecake and Big News!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Graham cracker crust layered with coffee dipped lady fingers, creamy vanilla cheesecake, and dark chocolate ganache!
Ingredients
  • 24 ounces of cream cheese at room temp
  • 1 cup of sugar
  • 2 eggs
  • 1 cup of sour cream
  • 1 cup of strong coffee
  • 1 package of lady fingers
  • ¼ cup of cocoa powder
  • 1 tsp of vanilla
  • 2 cups of graham cracker crumbs
  • 2 tbsp of brown sugar
  • 2 tbsp of melted butter
  • 1 cup of dark chocolate chips
  • ¼ cup of whipping cream
Instructions
  1. Preheat the oven to 400 degrees
  2. Mix the melted butter, brown sugar, and graham cracker crumbs
  3. Pack into the bottom of an 8 in spring form pan
  4. Bake for 5 minutes then let cool
  5. Mix together the sugar, cream cheese, and vanilla
  6. Add the eggs one at a time
  7. Mix in the sour cream
  8. Dip lady fingers into the coffee and layer over the graham cracker crust
  9. Sprinkle cocoa powder over the lady fingers
  10. Pour the cheesecake mixture on top
  11. Bake for 20 minutes at 400*
  12. Lower the heat to 325 and continue to bake until the top is slightly browned and the cake only jiggles slightly
  13. Let cool to room temp before placing the the fridge
  14. For the ganache:
  15. Pour the chocolate and cream into a bowl and microwave 30 seconds at a time until the cream slightly bubbles
  16. Stir until thick and smooth
  17. Pour over the cheesecake and let set until completely chilled
  18. * Since I covered the cheesecake in ganache I wasn't too worried about cracking. You can make a traditional water bath for the cheesecake to bake in if you want a perfectly smooth top.

tiramisu cheesecake

Make at your own risk! This is very hard to resist! :p

Continue Reading

Roasted Chicken Jalapeno Tacos

chicken and chili tacos

When you love to cook sometimes you get into a little bit of a routine. We have been eating a lot of the same dinners over and over because 1. we already know we love them and 2. they are quick and easy.

chicken and chili tacos

I was craving something with a lot of lime and spice. I ended up taking some fresh jalapenos, onion, garlic, and limes and roasting them down with my chicken breast. Pouring chicken broth over the chicken and veggies while roasting gave me a really rich flavorful sauce. After one bite I knew this had to be stuffed into a taco!

chicken and chili tacos

The only thing that made this roasted chicken even better was topping my taco with some baked fries covered in chili powder! We have an obsession with fries on our tacos and burritos. Go carb or go home? You can skip the side of rice and even the tortilla, but please don’t miss out on these crispy baked fries.

chicken and chili tacos

You know I love spicy. I was surprised by how mild these tacos were even after I mixed the fresh AND pickled jalapenos. So of course I added a little drizzle of Valentina sauce and a squirt of lime. Seriously, the best combination!

chicken and chili tacos

There is a sprinkle of fresh parsley over our tacos because we do not eat cilantro, but if you are a cilantro lover I would recommend a chop of fresh cilantro.

Roasted Chicken Jalapeno Tacos
Author: 
Recipe type: Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Roasted chicken, jalapenos, onions, garlic, and lime come together for a really fresh taco filling.
Ingredients
  • 2 fresh jalapenos chopped
  • 1 large yellow onion chopped
  • 2 cloves of garlic chopped
  • 2 cups of chicken stock
  • 2 chicken breasts
  • ¼ cup of pickled jalapeno
  • 1 tsp of garlic salt
  • 1 tsp of fresh cracked pepper
  • 1 tbsp of sugar
  • juice from 1 lime
  • ¼ cup of sour cream ( with more for serving)
  • 2 russet potatoes cleaned and cut into strips
  • 1 tsp of olive oil
  • 1 tbsp of chili powder
  • flour tortillas
  • sharp cheddar cheese
  • sour cream
  • hot sauce
  • fresh tomatoes
  • side of Spanish rice
Instructions
  1. Preheat the oven to 325.
  2. In a dutch oven add the chicken, chicken broth, jalapenos, onion, garlic, lime, lime rinds, sugar, garlic salt, and pepper.
  3. Roast for 30 minutes.
  4. Pull out the lime rinds and discard.
  5. Put the chicken on a plate and let cool for shredding.
  6. Preheat the oven to 400.
  7. Lay the potatoes on a sheet pan.
  8. Coat with olive oil and chili powder.
  9. Cook until golden brown about 15-20 minutes.
  10. Move the dutch oven to the oven range and bring the liquid to a boil.
  11. Add the shredded chicken and sour cream.
  12. Bring the heat to low.
  13. Cook until the sauce thickens about 10 minutes.
  14. Assemble your tacos!

chicken and chili tacos

Now try not to make this every day this week! 🙂

Continue Reading

Double Chocolate Chip Muffins

Rodelle Double Chocolate Muffins

For ages Patrick has been telling me one of his favorite breakfast pastries are double chocolate chip muffins. I don’t know why it has taken me so long to come up with my own version! These muffins are so light and fluffy. Packed with chocolate, but some how not too sweet. While they were meant to be an easy breakfast treat they have turned into Patrick’s favorite after dinner snack. These muffins are the perfect snacking size!

Rodelle Double Chocolate Muffins

I love serving mine warm with a little bit of butter tucked into the middle. I bet these would also be fantastic with a little warmed almond butter drizzled over the top! I made these jumbo size because there is nothing more satisfying to me then walking into a bakery and seeing those jumbo muffins in their breakfast glory!

Rodelle Double Chocolate Muffins

Rodelle is one of my favorite baking brands! To get that deep chocolate flavor without being too sweet I used Rodelle Gourmet Baking Cocoa and Rodelle Vanilla Paste.  I reached out to them recently because I live in a huge city and we have easy access to some of their baking ingredients, but I know all my friends in North Carolina order their Rodelle online. While this is not a sponsored post, they were nice enough to send me a few ingredients to test out for my readers!

Double Chocolate Chip Muffins

I sprinkled the tops of the muffins with some jumbo chocolate chips just to make sure the chocolate bits did not get lost. I’ve always been a blueberry fan myself, but these may have just changed my mind!

Double Chocolate Chip Muffins
Author: 
Recipe type: Breakfast, Baking
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Double chocolate chip muffins packed with ooey gooey chocolate flavor without being too sweet.
Ingredients
  • 2 cups of flour
  • 1 cup of sugar
  • 1 cup of Rodelle Gourmet Baking Cocoa
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 stick (1/2 cup) melted butter
  • 2 cups of full fat unflavored greek yogurt
  • 2 tbsp of Rodelle Vanilla Paste
  • 3 egg yolks (you can switch for 2 whole eggs, but the yolks provide a richer chocolate flavor)
  • 1½ cups of chocolate chips
  • Extra chocolate bits or sugar for the tops
Instructions
  1. Preheat the oven to 375 degrees
  2. In a large mixing bowl add in all the dry ingredients
  3. Stir to incorporate the dry ingredients
  4. Add in the wet ingredients and mix on low until everything is combined
  5. The batter will be thick (like a brownie batter)
  6. Fill a jumbo muffin tin ¾ of the way then top with extra chocolate or finishing sugar
  7. Bake for 15 minutes or until the muffins slightly rise and no longer jiggle
  8. If you poke the top with a tooth pick if should come out clean

Double Chocolate Chip Muffins

If you love chocolate this is definitely the recipe for you! If you try out this recipe please tag me @kelliericecakes so I can see your recreation!

Continue Reading

Grilled Fish and Dirty Rice

Grilled Fish and Dirty Rice

A few months ago we went to Pappadeaux for dinner. I convinced Patrick to try the dirty rice. He always orders fries and the rice at Pappadeaux with lemon butter is out of this world! He ordered some sort of blacked fish with crawfish and lemon butter over dirty rice. We still talk about how good that combo is!

Grilled Fish and Dirty RiceI don’t know if this recipe really qualifies as dirty rice, but it is soooo good with grilled fish. We eat this dish at least once a week. I’m not saying this dish is necessarily healthy because I do use a lemon butter sauce, but it is definitely lighter then the fried fish we usually eat. You can grill the fish in a grill pan if you don’t want to deal with preparing an outside grill, but I love the char you can get with an outside grill.

Grilled Fish and Dirty RiceSince we have been grilling so much fish I have learned a few tricks to set you up for success!

1. make sure you clean the grates on your grill really well and apply a very light layer of vegetable oil then wipe down with a paper towel 2. apply a very thin layer of olive oil, vegetable oil, or coconut oil to the fish before seasoning 3. salmon, tuna, and sword fish are usually thick enough to lay directly on the grate 4. delicate fish such as the tilapia I used needs to be placed on a grill plate or a piece of tin foil.

Grilled Fish and Dirty Rice

 

Grilled Fish and Dirty Rice
Author: 
Recipe type: Fish
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Grilled Fish and Dirty Rice
Ingredients
  • 1 pound of fish, salmon, tilapia and grouper work best
  • 2 tbsp blackening seasoning (whole foods has a great in house low salt version)
  • 1 tsp garlic powder
  • pepper to taste
  • 2 cups of prepared white or brown long grain rice
  • 1 cup chopped red bell pepper
  • 1 cup chopped onion
  • 1 tbsp chopped garlic
  • ½ cup chopped tomato
  • 1 tbsp of blackening seasoning
  • 1 tsp salt (if you are using a low salt blackening seasoning)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 large lemon
  • ½ cup melted butter
  • chopped fresh basil
  • ¼ cup of oil
Instructions
  1. Let the fish sit out for 30 minutes to come to room temp
  2. Heat the grill
  3. Lightly oil the fish and pat the seasoning thickly on top
  4. Lay a piece of tin foil on the grill and top with the fish
  5. Grill for 3-4 minutes on each side until the fish is heated through and opaque
  6. Preheat the oven to 400 degrees
  7. In an oven safe pan heat oven medium and add 1 tbsp of oil
  8. Saute peppers and onions
  9. Add chopped garlic once onions are translucent
  10. Turn off the heat and add in the rice and tomato
  11. Mix through and season with the blackening spice, garlic powder, paprika, and salt/pepper
  12. Cook for 10 minutes until the rice starts to crisp slightly
  13. Add lemon juice to melted butter
  14. Serve over the rice and fish
  15. Sprinkle with fresh basil

Grilled Fish and Dirty Rice

Do you ever watch those videos on tips and tricks for commercial food? They use laundry pins and paper towels to prop food up. Spray with oil to get the food glistening. Taking pictures of real food is sometimes so difficult. So many bloggers make their food early in the day then reheat later. Currently I work around 50 hours a week and try to squeeze blog time in whenever I can. For this dish I had exactly one hour before the sun set to try and prepare the food and my “table setting”. Usually I have time to think about the colors and ways to really show you guys how delicious the food really is. This recipe entailed a ton of comical mishaps along the way, but I had to post because it really is one of my favorite new meals! The rice has just enough crisp to offset the flaky fish and the lemon butter soaks right into each bite.

If you try this recipe please tag me so I can enjoy all your creations! #kelliericecakes

 

Continue Reading

Easy Chocolate Cherry Pie

easy chocolate cherry pie

Cherry pie is my all time favorite summer dessert! I wanted to come up with a recipe that looked beautiful, but was still easy enough to throw together quickly. After my second round making this pie I had Patrick’s eight year old make the filling just to test the easy factor. While I love cherries she loves chocolate so we compromised with this easy chocolate cherry pie.

chocolate cherry pie

This pie has a sweet flaky crust, a layer of juicy cherries, chocolate pudding, topped with tons of fresh whipped cream. You can make your own pie crust, buy a frozen one or use a roll of pie crust like I did. While Sophia whipped a box of dark chocolate pudding, I rolled out pie dough to fit our baking dish. I poked the dough with a fork a few times to make sure the bottom didn’t bubble to much and sprinkled a little sugar over the top.

easy chocolate cherry pie

Once I baked the crust I let it cool on the oven. Sophia rinsed a can of sour cherries in the sink and let them drain. I love the canned sour cherry pie filling, but I don’t like all the sugar syrup. Typically if I am in a hurry and don’t have time for fresh cherries I will just rinse a can of cherries. You still get great juicy cherry bites without all the extra added sugar.

easy chocolate cherry pie

To make the fresh whipped cream you just need 5 minutes, an ice cold mixing bowl, 1 cup of whipping cream, and a sprinkle of sugar. To assemble just take your cooled pie crust, fill with cherries, top with chocolate pudding, whipped cream, and your choice of decorative sprinkle. Sophia picked jumbo chocolate chips.

Easy Chocolate Cherry Pie
Author: 
Recipe type: Dessert, Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Easy Chocolate Cherry Pie
Ingredients
  • Pie crust dough
  • 1 can of sour cherries
  • 1 small box of instant dark chocolate jello
  • 2 cups of milk
  • 1 cup of heavy cream
  • 3 tbsp of sugar
  • chocolate chips or sprinkles for topping
Instructions
  1. Preheat the oven to 425 degrees
  2. Lay your pie crust in a baking dish and poke tiny holes in the bottom
  3. Sprinkle with ½ tbsp of sugar
  4. Bake for 15 minutes or until golden brown
  5. While the pie is baking pour your cherries into a dish and rinse
  6. Make sure you get all the remaining water drained out
  7. Prepare pudding according to the instructions on the box
  8. In a cold mixing bowl add the cream and remaining sugar, whip until stiff peaks form
  9. Spread your cherries into the cooled pie crust, top with chocolate pudding and cover with plastic wrap to prevent skin from forming
  10. Just before serving smooth the whipped cream on top of the pie and garnish as desired!

easy chocolate cherry pieeasy chocolate cherry pie

Now just try not to eat straight out of the dish :p!

Continue Reading

No Churn Peach and Caramel Ice Cream

No Churn Peach and Caramel Ice Cream

Fresh peach season is here! Only one of the best times of the summer for us. Since we live in the peach state there are always peaches at every grocery store, farmers market, fruit stand… everywhere! We love them fresh will whipped cream, in a pie, or in our ice cream! It has been a while since I made a no churn ice cream and I thought there was no better time with peach season here. A saucepan full of caramel later and this no churn peach and caramel ice cream was born!

No Churn Peach and Caramel Ice Cream

I’m going to be honest- Patrick’s son and I thought it would be fun to eat this outside to get the “perfect drippy” picture. The second I snapped the shot we ran back into the air conditioning. I froze the ice cream over night so it was creamy and firm, but it melted in seconds when we stepped onto the patio. Gotta love that Georgia heat!

no churn peach and caramel ice cream

I had a little extra pie crust from another recipe so I crumbled it on top, but you can also crumble a sugar cone for the same crunch. I love how easy this recipe is to make. Patrick’s 6 year old was able to help me. I have been testing a lot of my recipes with the kids to make sure they truly are easy to replicate. Layers of creamy vanilla, frozen fresh peaches, and salty caramel are exactly what I want on a hot day!

No Churn Peach and Caramel Ice Cream

No Churn Peach and Caramel Ice Cream
Author: 
Recipe type: Ice Cream, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Creamy vanilla ice cream filled with fresh peaches and salty caramel.
Ingredients
  • Ice Cream:
  • 1 pint of whipping cream
  • ½ can of sweetened condensed milk
  • 3 tbsp of sugar
  • 2 heaping tbsp of vanilla extract
  • 1 cup of chopped skinned peaches
  • crumbled pie crust or sugar cones
  • Caramel:
  • ½ cup of brown sugar
  • 2 tbsp of butter
  • ¼ tsp of salt
  • 3 tbsp of whipping cream
Instructions
  1. In a standing mixer pour in all the cream (reserve 3 tbsp for the caramel)
  2. Add in the vanilla, sugar, and sweetened condensed milk
  3. Whip until the cream stands in peaks
  4. Fold in the peaches
  5. Sit in the freezer while you make the caramel
  6. In a small sauce pan heat the butter and brown sugar over medium heat
  7. Allow the mixture to bubble up until a deep caramel brown (about 2 minutes)
  8. Try not to stir during this time
  9. After the 2 minutes sprinkle in the salt
  10. Take off the heat and add the cream whisking quickly
  11. Let the caramel cool
  12. Pour into the ice cream mixture
  13. Use a knife to cut the caramel into the ice cream
  14. Freeze covered over night.
  15. Top with pie crust crumbles and enjoy!

 

Somehow I posted this on #nationalicecreamday  see? meant to be! I seriously hope you go try this recipe this weekend! Don’t forget to #kelliericecakes if you do so I can see your creations!

No Churn Peach and Caramel Ice Cream

 

Continue Reading

Buffalo Chicken Pizza Appetizer

buffalo chicken pizza

Buffalo wing sauce is such a huge flavor in our house. We try to limited processed snack food around the house, but every time a new chip, pretzel, or any snack comes out flavored buffalo wings we have to buy them all. This Buffalo Chicken Pizza could definitely be a meal, but I think it is such a great appetizer. Something quick and easy to throw together for unexpected guests or super hungry kids.

buffalo chicken pizza

If you have been following my recipes for a while you already know I am a huge believer in the chicken thigh. I usually buy them in bulk and freeze small portions for the week. The meat to me just has so much flavor and stays juicy. I personally feel like they fill me up quicker than the chicken breast. If you love the flavors of buffalo chicken, but not the calories definitely try using a little sauce over grilled or baked chicken thighs.

I used my go to pizza dough for this recipe because it comes together very quickly. I wanted something that would pair well with garlic and buffalo flavors. I topped the pizza with monterey jack  cheese for a really melty bite.

buffalo chicken pizza

Buffalo Chicken Pizza Appetizer
Author: 
Recipe type: Appetizer
Cuisine: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sweet garlic dough covered in buffalo chicken, melted cheese, and creamy ranch.
Ingredients
  • For the dough:
  • 1 packet of active yeast
  • 1 tsp of honey
  • ½ tsp of salt
  • 2½ cups of flour
  • 1 cup of warm water
  • For the toppings.
  • Chopped chicken thighs
  • ¼ cup of hot sauce
  • 2 tbsp of butter
  • 1 tsp chopped garlic
  • 2 tbsp of garlic powder, divided
  • fresh cracked black pepper
  • 2 cups of grated monterey jack
  • 2 tbsp of sour cream
  • 2 tbsp of milk
  • ½ tsp dill
  • ⅛ tsp of salt (just a pinch)
Instructions
  1. Mix the yeast, honey and water together and let sit for about 5 minutes until the yeast bubbles
  2. Add in the flour and salt
  3. Mix with a dough hook for about 5 minutes until a ball forms
  4. Cover and set to the side for 30 minutes to rise
  5. Preheat the oven to 400 degrees
  6. In a saute pan toss the chicken with 1 tbsp of butter until cooked through
  7. Add the remaining butter, hot sauce, chopped garlic
  8. Heat sauce through and toss the chicken to coat
  9. Roll out the dough on a floured surface then transfer to a large pan
  10. Sprinkle the dough with 1 tbsp of garlic powder
  11. Top with the hot sauce and chicken mixture
  12. Crack a little black pepper over the top
  13. Cover with the cheese
  14. Bake for 15 -20 minutes until cheese is bubbling and crust is golden
  15. Mix the sour cream, milk, dill, salt and remaining garlic powder
  16. Drizzle over the pizza
  17. Add a little more hot sauce if you want!

buffalo chicken pizza

You can garnish with fresh parsley or dill if you are feeling fancy! This recipe is the perfect combo of my two favorite foods! Don’t forget to #kelliericecakes if you try this recipe!

Continue Reading

Steak Egg And Cheese Biscuits

steak egg and cheese biscuits

Biscuits scream brunch to me. Especially when they are warm and fluffy. These steak egg and cheese biscuits are so moist I recommend eating them with a fork!

steak egg and cheese biscuits

On Saturday nights I work late so we typically eat something quick and easy. Last night we grilled some onions, colorful peppers and carne asada for fast fajitas. They were delicious and I made sure to save a little for today’s brunch.

steak egg and cheese biscuits

While we were in Savannah we went to our favorite breakfast stop, Clary’s Cafe, a few times. They have these giant pillow-like biscuits that honestly do not even need a filling. Pretty much anything you order at Clary’s is going to be delicious. Everything is made fresh with local ingredients. I wanted these biscuits to me made with ingredients that everyone probably already has at home.

steak egg and cheese biscuits

I rarely make biscuits without buttermilk, but I really wanted to only use what I had on hand. 2% milk worked perfectly in this recipe. I wanted to get as much texture and flavor as I could by using only a handful of ingredients. I used just a little bit of garlic powder to compliment the steak. I added hashbrowns last minute to have another layer of texture.

steak egg and cheese biscuits

Steak Egg And Cheese Biscuits
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Fluffy biscuits filled with eggs, cheese, carne asada, and hashbrowns
Ingredients
  • 1½ cups of AP flour
  • 1 cup of bread flour
  • 1 tsp of salt
  • 3½ tsps of baking powder
  • ¾ cup of margarine
  • 1 cup of milk
  • 1 tsp of garlic powder
  • 2 cups of hashbrowns cooked per package instructions
  • 2 slices of sharp cheddar cheese
  • 4 ounces of thinly sliced steak or carne asada cooked through
  • 2 eggs scrambled with salt and pepper
Instructions
  1. Preheat your oven to 400 degrees
  2. Make sure the margarine is ice cold
  3. In a large bowl mix the flours, baking powder, salt, and garlic
  4. Chop the butter in small pieces and use your hands or a pastry cutter to mix into the dry ingredients
  5. One you combined the butter and it resembles small crumbles add in the milk
  6. Form the dough into a ball and refrigerate for 10 minutes
  7. Roll or pat out on a floured surfaced to about 1½ inches thick
  8. Press down with a biscuit cutter careful not to twist
  9. Bake in a greased pan for 15 minutes or until golden
  10. Slice and fill with the steak, cheese, hashbrowns, and egg

steak egg and cheese biscuits

Definitely give these biscuits a try. This is one of the most forgiving recipes I’ve ever made. The thicker the biscuit the better the result in my opinion! Enjoy! Don’t forget to #kelliericecakes if you try the recipe!

Continue Reading

Affordable Spicy Paella

spicy paella

spicy paella

I have always had this weird obsession with paellas. They are so bold and bright with deep flavors. One of the reasons I believe they are often forgotten is the hefty price tag associated with the dish. Saffron is one of the most common ingredients found in paella. This spice is usually around $15 for a handful. While I LOVE saffron I decided to trade it out for smoked paprika. You will still get a bold flavor and instead of the rich yellow or orange the paprika turns the rice a deep red.

spicy paella

Another easy swap is using andouille sausage over the typical cured Spanish chorizo. When you pan fry the andouille you still get a ton of flavor to develop in a short amount of time. I love sauteing my veggies with the fried sausage to really add depth to every bite.

My grocery store does not have paella rice ready available so I switched it for arborio rice. Arborio rice is just tiny enough to soak up every little bit of broth. I actually kept adding extra broth to make sure I still had a little sauce for my bread. I skipped out on the mussels just because those are not my personal favorite. You can definitely add a few in at the end. Boneless skinless chicken thighs and shrimp are what I look forward to in a paella. Both of these proteins usually have great prices in my area especially if you have a Sprouts farmers market near by.

spicy paella

While I do believe an authentic paella taste is extremely hard to replicate without saffron- this affordable version is just as soul satisfying to me. It is such a beautiful dish and packed full of flavor. Honestly this came together so quickly as well. If you are looking to impress on a budget, this is the recipe to make!

spicy paella

Affordable Spicy Paella
Author: 
Recipe type: Rice
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An easy way to impress with bold colors and flavors in this affordable paella.
Ingredients
  • 1 pound of chopped boneless skinless chicken thighs
  • 2 tbsp of olive oil
  • 2 tbsp of smoked paprika
  • 2 tbsp of garlic powder
  • 1 tsp of chili powder
  • 1 tsp of red pepper
  • salt and pepper
  • 1 cup of chopped onions
  • 1 cup of stewed fire roasted tomatoes
  • 2 tbsp of chopped garlic
  • 3 cups of chicken broth
  • fully cooked sliced andouille sausage
  • 1 pound of shrimp shelled with tails on
  • 1½ cups of arborio rice
  • ½ cup chopped parsley
  • lemon wedges
  • Tabasco
Instructions
  1. Heat a large paella pan or saute pan over medium heat.
  2. Add the olive oil.
  3. Add chopped onion and sausage.
  4. Fry until onions begin to be slightly translucent and the edges of the sausage starts to brown.
  5. Remove the sausage and set to the side.
  6. Add in the chicken and cook until golden brown.
  7. Add garlic and rice.
  8. Season with salt and pepper, smoked paprika, garlic powder, red pepper and chili powder.
  9. Add in the stewed tomatoes and stir until all the rice is covered.
  10. Pour the broth over the top and stir into the rice.
  11. Bring to a boil.
  12. Lower to medium low heat.
  13. Add the sausage back in then cover.
  14. Cook for about 10 minutes.
  15. If your broth evaporates before the rice is done just add a little more on top.
  16. The important part is to make sure you do not stir the rice at all.
  17. When the rice is almost done (about 15 minutes) add the shrimp on top.
  18. Salt and pepper then cover.
  19. When all the liquid has absorbed and you start to hear a little crackling the rice is done.
  20. If you are unsure then just test the rice to make sure it has finished.
  21. Sprinkle with parsley and squeeze a little lemon over the top.
  22. I finish mine with Tabasco!

spicy paella

I know this is going to be one of my go to recipes this summer. Even Patrick’s kids ate their entire bowls! I don’t think this dish is too spicy. You can always omit the red pepper. I love the heat so I added lots of hot sauce to my bowl 🙂

Let me know if you try this recipe! I know you will love it!

 

 

 

Continue Reading

Grilled Corn Cheese Dip

grilled corn and cheese dip

grilled corn and cheese dip

Summer is the one of my favorite seasons for appetizers, especially a dip! There are so many fresh ingredients available. During the colder months I usually make heavier appetizers since they are so comforting, but I love making dips and salsas during the summer! This grilled corn dip is a “lightened” version of my bacon dip. It is by no means healthy, but this dip is definitely a good alternative to some of the others out there.

grilled corn and cheese dip

This is one of those easy go to dips that you can serve at a BBQ or a casual gathering. These ooey gooey bites won’t stick around long! In all honesty I was just playing around with recipes when I made this. Patrick and I finished it off in about 15 minutes. Such a perfect combo of flavors. Everything I want in a summer grilled corn bite!

grilled corn and cheese dip

I served this dip up with a toasted baguette, but it would be great with some tortilla chips or fresh veggies. Our farmers market has some amazing sweet corn available right now PERFECT for grilling. We grilled a few cobs then let them cool before cutting the kernels off. Something about the sweet corn and sharp cheese just make such a fantastic bite!

Grilled Corn Cheese Dip
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Fresh summer ingredients come together in this super cheesy dip!
Ingredients
  • 3 cups of grilled corn
  • 1 small sweet onion chopped
  • 1 tbsp of butter
  • 1 cup of light sour cream
  • ½ cup of mayo
  • 1 tsp of smoked paprika
  • 1 tsp of garlic powder
  • 2 cups of sharp shredded cheddar
  • ½ cup of pico de gallo
  • salt and pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a sauce pan fry the chopped onions with the tbsp of butter.
  3. When they are nice and caramelized take off the heat.
  4. In a large bowl mix together the sour cream, mayo, paprika, garlic powder, and corn.
  5. Stir in the fried onions and one cup of cheese.
  6. Scoop into an oven safe dish.
  7. Season with salt and pepper.
  8. Cover with remaining cheese and bake for 15 minutes.
  9. Top with the pico de gallo and serve!

grilled corn and cheese dip

Enjoy at your next cookout! If you really want to spice it up add a little hot sauce on top.  Don’t forget to tag #kelliericecakes if you make this dip!

Continue Reading
1 2 3 21