Sweet Potato Dinner Rolls

sweet potato rolls

Thanks Giving is only weeks away! Every year I scramble to get everything ready in time. This year I am planning early and having a stress free holiday. What kind of holiday person are you? Christmas decorations before or after Thanks Giving?

sweet potato rolls

Usually we wait until the weekend after Thanks Giving, but this year we were planning out our decorations and ended up putting half of them up already. We are currently half red buffalo plaid an half white pumpkins. It takes us so long to put up the decorations I just want to make sure we have a full month to enjoy them!

sweet potato rolls

Now back to these sweet potato rolls. Patrick hates all things sweet potato and these are his favorite dinner rolls I have ever made. I have yet to tell him what they are made with … oops!

They always turn out so perfectly sweet and fluffy. This time I made a cinnamon honey butter that paired so well with them. Usually I make this dough in my bread machine, but this time I used the dough hook on my kitchen aid. The dough came together in minutes!

sweet potato rolls

Sweet Potato Dinner Rolls
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Light and airy sweet potato dinner rolls.
Ingredients
  • 2 medium roasted sweet potatoes
  • 1 tsp of salt
  • 4 tbsp of melted butter cooled
  • 1 packet of dry active yeast
  • ½ cup of very warm water
  • 2 eggs room temp
  • 4 tbsp of sugar
  • 1 tsp of honey
  • 3½ cups of flour sifted
  • oil for proofing
Instructions
  1. Roast two sweet potatoes and let them cool
  2. In a mixing bowl add the dry yeast, the sugar, and the water
  3. Let sit for 5 minutes until the yeast bubbles
  4. Add in the honey and the eggs
  5. Pour over the cooled butter and scoop out the inside of the sweet potatoes
  6. Mix on low with the dough hook
  7. Sprinkle in the salt and start adding the flour ½ cup at a time
  8. Once the flour is all added in roll into a ball
  9. Pour a little oil over the time of the dough and cover with plastic wrap
  10. Let rest for 30 minutes
  11. Preheat the oven to 400 degrees
  12. I like to use a brownie pan to cook the rolls in so they are touching
  13. Roll the dough into uniform size balls and place in a greased pan
  14. Cover and let rise another 30 minutes
  15. Bake until the tops are golden brown

sweet potato rolls

If you want to try the butter just mix a tsp of cinnamon and a tsp of honey into 1/4 cup of soft butter. Spread onto a warm roll and enjoy!

 

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Sausage Pappardelle Zucchini

This past weekend I went to the most beautiful wedding! Patrick’s sister was married on this adorable rustic farm. She did an awesome job pulling everything together. One of my favorite parts was the smell throughout the venue. It was a blend of wood and fresh flowers. It made me think of Christmas. I had the honor of making her cake! She wanted a strawberry cake which is one of my favorites to make! I made a cream cheese buttercream and the filling was made with strawberry preserves from a local farmers market. 

Sausage Pappardelle Zucchini
Author: 
Recipe type: Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Low carb zucchini pappardelle with spicy sausage and marinara
Ingredients
  • small white onion chopped
  • handful of fresh herbs chopped (parsley, basil, and oregano)
  • 2 cloves of chopped garlic
  • 4 links of spicy sausage
  • 1 tsp of crushed red pepper
  • ¼ cup of olive oil
  • 1 can of whole peeled tomatoes
  • 1 cup of mushrooms
  • 2 tsp of tomato paste
  • 1 tsp of sugar
  • 3 zucchinis spiraled
  • grated cheese
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a pan drizzle the sausage with olive oil
  3. Add half of the chopped onion and the mushrooms
  4. Bake for 20 minutes until the sausage is golden brown
  5. Let cool
  6. In a sautee pan heat up a little olive oil, the onions, garlic, and crushed red pepper
  7. Add the zucchini for sautee for 5 minutes
  8. Remove the zucchini and set to the side
  9. Add a little more olive oil in the pan, the whole tomatoes (break up with a fork), tomato paste, and sugar
  10. Cook down for about 15 minutes
  11. Slice the sausage and add to the sauce with the roasted mushrooms and onions
  12. Season with salt and pepper
  13. Add in the fresh herbs
  14. Pour sauce over the zucchini and grate the cheese on top

 

Zucchini noodles are the closest I can get to the real thing. These thick spirals of zucchini are sautéed with fresh garlic and olive oil. I made Patrick’s portion with a blend of zucchini pappardelle and egg noodles. If you aren’t concerned with the carbs that is a super delicious way to ease yourself into the zucchini noodle world.

We picked up these spicy Italian sausages from Whole Foods. I roasted them with olive oil, mushrooms, and onion. They are perfect with this marinara sauce!

This sauce is  a blend of fresh garlic, herbs, crushed whole tomatoes, olive oil, tomato paste, and crushed red pepper. You can just toss the zucchini lightly in the sauce, but I love extra sauce for the zucchini to soak up.

We love fresh grated cheese on our pasta. When you are using such simple ingredients it is important to pair with a really good quality cheese. I really like pecorino or parmesan. Something with really good texture and salt.

zucchini papparedelle

I hope you try this recipe! Enjoy!

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Herb Shrimp and Salmon with Roasted Brussel Sprouts

herb salmon

Happy Wednesday! We live right outside our town square. Tons of adorable restaurants and  shops  line the streets. On the weekends they close everything down and set up a mini farmers market for all the locals. However, this week we have been taken over by movie producers! They have been filming in the square all week. Refreshing all of the shops with fun new names. When we were coming home today they had just finished setting up a scene with a bunch of smashed cars. As much as I wish we didn’t have the traffic detours – I do think it is very cool to see.

herb salmon

I have been so excited to share this recipe! One of my favorite things to make after a long day at work is some kind of grilled seafood over roasted veggies. This recipe is so bright and fresh. I used the marinade and spice blend on jumbo shrimp as well as salmon fillets.

herbo salmon

The Rodelle Seafood Seasoning is the perfect addition to my favorite recipe. You can check it out here! They created a blend of herbs, chunky salt, and sesame seeds perfect for any seafood cravings! My marinade is a very simple mix of fresh parsley, basil, lemon, and olive oil. Top with a little of the Seafood Seasoning and grill! I love that this meal comes together in 30 minutes.

Patrick likes to eat his seafood with basmati rice. I just eat with lots of veggies to stay low carb. Either way is a winner!

Herb Shrimp and Salmon with Roasted Brussel Sprouts
Author: 
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Grilled Herb Shrimp and Salmon
Ingredients
  • 2 salmon fillets (8 oz total)
  • ½ pound of jumbo shrimp peeled and cleaned
  • zest and juice from 3 large lemons
  • 2 tbsp of Rodelle Seafood Seasoning
  • ¼ cup of olive oil
  • 1 cup of mixed chopped herbs ( I used basil and parsley)
  • 2 cups of grape tomatoes
  • 2 cups of brussel sprouts chopped
  • ½ cup of purple cabbage chopped
  • 2 cloves of chopped garlic
Instructions
  1. Preheat a grill or grill pan
  2. In a large bowl mix the herbs, lemon juice, lemon zest, and olive oil
  3. Reserve a little of the marinade to drizzle over the seafood once finished
  4. Add salmon fillets and shrimp to the marinade
  5. Preheat the oven to 400 degrees
  6. On a large baking dish spread out the brussel sprouts, cabbage, and tomatoes
  7. Drizzle with olive oil
  8. Season with garlic, salt and pepper
  9. Cook for 20 minutes or until brussel sprouts are golden and tender
  10. Season the shrimp and salmon with the seafood seasoning
  11. Grill until the shrimp pink with a slight charr and salmon is warm all the way through
  12. Serve over the veggies and drizzle the remaining marinade over the top

Even though fall is just around the corner- you can enjoy a little taste of summer year round!

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Caramel Macchiato Brownies

caramel espresso brownies

This Labor Day weekend ended up being filled with a lot more carbs then I intended! We had a busy few days at work before I headed up to North Carolina. My best friend just had her first baby and I already love her soooo much! Unfortunately, while we celebrated a new life the real reason I was in town is because my grandmother has not been doing well. They recently transferred her to hospice care. It is so hard to see her that way.

Due to the mix of the holiday and stress (and the awesome fall weather!) I was craving everything sweet. These brownies were perfect. They have that glossy crispy top and espresso fudge center. Swirled with caramel for a delicious caramel macchiato flavor.

caramel espresso brownies

Patrick enjoyed his served with extra caramel and a scoop of vanilla ice cream. This is an awesome treat for celebrating or just because you need a brownie!

caramel espresso brownies

Caramel Macchiato Brownies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Fudge espresso brownies with caramel swirl.
Ingredients
  • 4 large eggs
  • 2 cups of melted chocolate chips
  • 2 cups of dark cocoa powder
  • 1½ cup of flour
  • 2¼ cups of sugar
  • ¾ cup of salted butter
  • ½ tsp of salt
  • 1 tsp of baking powder
  • 2 tsp of vanilla bean paste
  • 2 tsp of instant espresso powder
  • ½ cup of caramel sauce
Instructions
  1. Preheat your oven to 350 degrees
  2. Melt the butter and let cool slightly
  3. Mix together the eggs, vanilla bean paste, espresso powder, cocoa powder, salt, and baking powder
  4. Add the chocolate and sugar to the butter and mix until smooth
  5. Add into the egg mixture (just make sure the butter has cooled enough so it won't curdle your eggs)
  6. Mix in the flour
  7. Do not over mix
  8. Pour into a greased 9 inch baking dish
  9. Smooth out the batter and drizzle caramel on top
  10. Bake for 35-40 minutes until the batter is no longer jiggly
  11. Let rest for 1 hour before serving

caramel espresso brownies

Enjoy!

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Low Carb Marinated Chicken Thigh Fajitas

chicken thigh fajitas

These chicken thighs are marinated in an amazing spice paste then grilled to perfection! I served mine with tomatoes, peppers and onions. We have this fantastic restaurant by our house that serves platters of authentic fajitas with soft warm tortillas. Since we are still low carb we just skipped the tortilla and packed our plates with veggies.

chicken thigh fajitas

It feels so good to be back and writing again! This summer has been so crazy with my promotion and all the wedding planning. I decided to take a break from kelliericecakes.com so I could focus on the wedding for a little bit. We took a couple weeks off to take the kids to some theme parks which was so fun and nice to get away from everything.  That doesn’t mean I haven’t been in the kitchen! I have so many new recipes I am so excited to share with you guys! I have been following a Keto lifestyle trying to get in shape for our wedding in April. I have so many low carb recipes!

chicken thigh fajitas

Ok back to these fajitas. I take my favorite spices and add a little olive oil to make a paste. Then rub the chicken and let it sit in the refrigerator for thirty minutes. While that is marinating I take my mixed peppers, onions, tomatoes, and bella mushrooms and toss them with olive oil, salt and pepper. I dump everything on a roasting pan and cook for 20 minutes at 400 degrees. The chicken is grilled until cooked through then sliced.

chicken thigh fajitas I like to serve mine with lettuce, lime, and shredded cheese. You can also add sour cream, fresh avocado, and lots of Valentina sauce!

Low Carb Marinated Chicken Thigh Fajitas
Author: 
Recipe type: Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Marinated chicken thighs served with all the fajita trimmings.
Ingredients
  • 1 pound of chicken thighs
  • 2 tbsp of cumin
  • 2 tbsp of garlic powder (or fresh!)
  • ½ tbsp of red pepper
  • 1 tbsp of smoked paprika
  • salt and pepper
  • juice from one lime
  • ¼ cup of olive oil
  • 2 cups of sliced bell peppers
  • 1 onion sliced
  • 1 cup of bella mushrooms
  • 1 cup of grape tomatoes
  • salt and pepper
  • drizzle of olive oil
  • Toppings- shredded cheese, lettuce, hot sauce, lime
Instructions
  1. Pre heat the oven to 400 degrees and a grill (or grill pan on the stove)
  2. Mix all the spices, lime and olive oil and pour over the chicken
  3. Let marinate in the fridge
  4. Toss the veggies in the olive oil with salt and pepper
  5. Dump onto a roasting pan and cook for 20 minutes
  6. Grill the chicken on a grill or grill pan
  7. Let rest then slice thinnly
  8. Top with lettuce, cheese, hot sauce and lots of lime juice!

chicken thigh fajitas

I hope you enjoy! Don’t forget- if you aren’t low carb then definitely serve with some fluffy tortillas!

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Mini Chocolate Mousse Pies

chocolate mousse pie

As a Rodelle brand ambassador I will be highlighting one of my favorite products. This post is not sponsored and all opinions are my own.

What says Happy Mother’s Day more than chocolate? These mini chocolate mousse pies are layered with dark chocolate ganache, light fluffy chocolate mousse, and fresh whipped cream.

chocolate mousse pie

This dessert comes together so fast! It is great for days when you need a special treat, but do not have a lot of time. These are so light and delicate you won’t even feel super guilty eating them!

You can always make these with pudding from scratch, but I use an organic box mix to save time. I use pastry for the crust, but crushed chocolate wafers would also be delicious.

chocolate mousse pie

I like to shave some chocolate on mine for an extra special touch! You guys know how obsessed I am with the Rodelle extracts.

I used the chocolate extract in my mousse to give it even more deep chocolate flavor. Side note: my walmart now carries Rodelle extracts which is super exciting!

Mini Chocolate Mousse Pies
Author: 
Recipe type: Chocolate Mousse Pie
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Mini chocolate mousse pies you won't even feel guilty eating!
Ingredients
  • 2 cups of prepared chocolate pudding cooled
  • 1 pint of heavy whipping cream
  • 1 sheet of pie crust dough
  • 5 tbsp of sugar
  • 1 tbsp of chocolate extract
  • ½ cup of chocolate chips
  • dark chocolate for shaving
Instructions
  1. Preheat the oven to 425 degrees
  2. Measure your mini pie tins over the dough sheet and cut a circle just a little bigger than the tin
  3. Use a fork to poke holes in the dough and brush a little heavy whipping cream over the dough
  4. Bake for 10 minutes or until golden brown
  5. In a microwave safe bowl heat ½ cup of heavy cream just before boiling (I usually do one minute)
  6. Mix in the chocolate chips and let them melt down into a ganache
  7. Pour a little of the ganache into the pie crust just to cover the bottom
  8. In a mixing bowl whip the rest of the whipping cream with the sugar
  9. Divide in half
  10. Gently fold half the whipped cream and chocolate extract into the pudding until light and fluffy
  11. Top the ganache with about ½ a cup to 1 cup of the mousse
  12. Finish with whipped cream and chocolate shavings

Enjoy!

 

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10 Minute Hummus

Lately, I have been trying to get in gear for this wedding. I downloaded a step tracker and try to beat my steps every day at work. I’ve also tried switching up my meals. I swapped my yogurt and fruit for egg whites and spinach. My lunch food prep is coming soon too!

I wanted to come up with a super fast and easy snack that would still fill me up on the go! These aren’t the most traditional ingredients for hummus, but they definitely are delicious! I recommend finding something very light to dip. Pictured are some organic sweet potato and rice crisps. They were perfect in this hummus.

You can also use fresh carrots or celery if you want to go even lower carb. If you are pro carb then I suggest trying with some garlic-y pita!

Like most of my recipes- this is extremely easy to customize. You can throw in whatever flavors you prefer. I like simple and spicy!

10 Minute Hummus
Author: 
Recipe type: Dip
Prep time: 
Total time: 
Serves: 10
 
Creamy hummus ready in 10 minutes!
Ingredients
  • 1 can of chick peas
  • ¼ cup of olive oil
  • ½ tsp of pink salt
  • ½ tsp of fresh cracked pepper
  • ¼ tsp of red pepper
  • ¼ tsp of crushed red pepper
  • juice from 1 lemon
  • 1 tsp of red wine vinegar
  • ¼ cup of pico de gallo
Instructions
  1. In a food processor add half of the olive oil and the can of chick peas (drained)
  2. Sprinkle in the seasonings and blend
  3. Add in the lemon and vinegar
  4. If you want a creamier texture use the rest of the olive oil.
  5. Top with pico de gallo

Hopefully this wasn’t too simple of a recipe! I sure do love it! You can also spoon a little over a salad (that’s my personal favorite!)

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Pimento Cheese Burgers

pimento cheese burger

We are finally moved in to our new house! Well technically we moved in 3 weeks ago, but I finally had a chance to move all my photography props and lights into our make shift studio. The natural lighting here is so amazing and I am excited to start working on recipes. We have so much more room here. At our last place (while we loved it) everything just felt so cramped and there was not much kitchen space. I am just so inspired here in the new space! Now lets talk about these pimento cheese burgers!

pimento cheese burger

These burgers are the first recipe I photographed here! Perfectly soft onion rolls with a medium rare steak burger topped with melted cheddar and pimento cheese. The perfect side for me were these garlic sweet potato fries! We served ours with lots of dill pickles, fresh tomatoes, lettuce and crispy bacon.

pimento cheese burger

After uploading these pictures I am absolutely craving another bite. We just bought a hot sauce called “the sauce”. It is so peppery and tart! I would love to tell you we did not go through a whole bottle in 2 weeks, but… we did. I highly recommend a side of hot sauce for these garlic fries.

Pimento Cheese Burgers
Author: 
Recipe type: Burger
Prep time: 
Cook time: 
Total time: 
Serves: 2 big burgers
 
Pimento cheese burgers topped with lots of fresh ingredients!
Ingredients
  • Soft onion rolls
  • preformed burger patties (I prefer steak burgers)
  • sliced cheddar
  • ½ cup of pimento cheese
  • 8 pieces of thick cut bacon
  • sliced tomato
  • lettuce
  • dill pickle chips
  • mayonnaise
  • 2 sweet potatoes sliced into wedges
  • 2 tbsp of garlic powder
  • salt and pepper
  • 1 tsp of canola oil
Instructions
  1. preheat the oven to 400 degrees
  2. place bacon on a cooking sheet and bake until crisp (about 10 minutes)
  3. let drain on some papertowel
  4. Lay the potatoes on another baking sheet and drizzle a little cooking oil on them
  5. season liberally with salt and pepper then sprinkle the garlic powder
  6. cook for 15 minutes then flip
  7. then finish for another 15 minutes
  8. heat a saute pan over medium high and add the oil
  9. salt and pepper the burger patties and place them in the pan once hot
  10. I like to cook my burgers for 3 minutes then flip, cook to an internal temp of 135 then let rest
  11. top with cheddar slices
  12. to build your burger put a little mayo and dill pickles on the bottom of the bun
  13. top with the burger
  14. top with pimento cheese and bacon
  15. add lettuce and tomato
  16. serve with fries

pimento cheese burger

Enjoy!!!!

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Triple Chocolate Raspberry Cheesecake

triple chocolate cheesecake

Valentine’s Day is just around the corner! What screams love more than chocolate and berries? Cheesecake. I vote for cheesecake every time. I decided to take my favorite chocolate cheesecake recipe and add in a little raspberry flavor. Just to make it extra special I included a brownie crust! This triple chocolate raspberry cheesecake is perfect for any day of the week, but extra special for a holiday.

triple chocolate cheesecake

You guys! My life has been insanely busy the past month. Usually I am really good at finding balance, but I’ve honestly been a little overwhelmed. I told you all I started a new job back in November so I’ve been putting a lot of time into working, plus Patrick and I got engaged! So we have been planning the wedding and trying to come up with a lifestyle change for our diets. I ran out and renewed my gym membership. I bought lots of planners to organize my recipes and ideas for kelliericecakes.com! And now we just found out we need to move within the next few months!

So far I’ve been to the gym zero times and my blog ideas end up on post-its in my purse haha! I know I will find my balance again soon. What is really important to me is providing you all quality recipes and content.

triple chocolate cheesecake

Last year I became a brand ambassador for Rodelle Vanilla! They are truly my all time favorite baking brand and I thought there is no better way to kick off February than to post a dessert using two of my most used ingredients.

triple chocolate cheesecake

Rodelle organic cocoa powder is infused into each layer of the cheesecake along side their organic chocolate extract.

triple chocolate cheesecake

Ok now just imagine taking a bite and tasting a layer of fudge brownie, a layer of creamy rich chocolate raspberry cheesecake, dark chocolate ganache, and if you are a little extra like me you can make this chocolate whipped cream!

triple chocolate cheesecake

Triple Chocolate Raspberry Cheesecake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Layers of chocolate and raspberry come together to create a decedent cheesecake.
Ingredients
  • 1 box of fudge brownie mix (follow directions on box to make batter)
  • 3 (8oz) blocks of cream cheese room temperature
  • ½ box of sugar free raspberry jello
  • 1 cup of sugar
  • 1 tsp of organic chocolate extract
  • ½ cup of organic cocoa powder
  • 3 eggs room temperature
  • 4 cups of dark chocolate chips
  • ¼ cup of milk
  • 1 cup and 2 tbsp of cream
  • 1 tsp of instant espresso
  • another ¼ cup of cocoa powder
  • 1 tbsp of sugar
Instructions
  1. Preheat the oven to 350 degrees
  2. spray or grease a spring form pan
  3. pour brownie batter into the pan and bake for 10 minutes
  4. in a mixer whip the cream cheese and sugar
  5. add in the extract and eggs
  6. heat the milk just before boiling and pour over 2 cups of chocolate chips, stir to help chips melt completely
  7. add half the box of jello into the batter then the melted chocolate
  8. whip until you don't see any cream cheese chunks
  9. pour cheesecake batter into the spring form pan over the brownie batter
  10. bake 35-40 minutes until the top looks set but has a slight jiggle
  11. (it may take a littler longer depending on your oven)
  12. turn off the oven crack the door and let cool
  13. once easy to handle put in the fridge to finish cooling
  14. once completely chilled start making the ganache
  15. in a microwave safe bowl pour 2 tbsp of cream and espresso powder over 2 cups of chocolate and melt in intervals careful not to burn the chocolate
  16. drizzle over the cheesecake
  17. in a chilled bowl whip the cream with sugar and cocoa powder until you have light fluffy whipped cream

You may have noticed the additional whipped cream on top of the chocolate whipped cream… my story is I had a little prepared whipped cream leftover that I just haaaaaaaaad to use up. And I’m sticking to it!

triple chocolate cheesecake

 

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Short Rib Chili (Instapot Version)

Short Rib Chili

Okay. That’s it. I am convinced that beef short rib meat is the only meat I will ever need. forever. Something about it just always results in the most tender juicy bites. Even though we have a constant rotation of beans, beef, chicken, various sea foods, and pork I always end up back at beef short ribs. We use them in every kind of recipe. So it shouldn’t surprise you that short rib chili is up next!

Short Rib Chili

I’ve always grown up eating ground beef chili or turkey chili. When I met Patrick he never liked any ground meats in my recipes. So I would start butchering my own cuts of meat tailored to the recipe. This short rib chili was made in the instapot. It is packed with flavor and ready in 30 minutes. You can definitely skip the meat in this version and have a vegetarian chili. I promise it would be just as good. This whole recipe really comes down to one very special ingredient.

Short Rib Chili

Rodelle organic cocoa powder. I’ve been putting cocoa in my chili for years, but something about the Rodelle cocoa really takes it over the edge. It is such a dark pure powder that pairs perfect with the chili spices. You can’t taste cocoa at all. It just gives the flavors so much more depth.

This is the kind of meal I want in cold weather after a long day at work. It is so warm and filling. Perfect with a generous sprinkle of sharp cheddar.

Short Rib Chili (Instapot Version)
Author: 
Recipe type: Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Rich beef short rib chili.
Ingredients
  • 1 pound of boneless beef short ribs cubed
  • 1 can of roasted chopped tomatoes
  • 1 can of tomato paste
  • 2 tbsp of chili powder
  • 2 tbsp of cocoa powder
  • 1 tsp of italian herbs
  • 1 can of rinsed dark kidney beans or chili beans
  • 1 tsp of cayenne pepper
  • 1 cup of chopped onions
  • 1 poblano pepper seeded and chopped
  • 1 tsp of chopped garlic
  • 1 cup of beef broth
  • 2 tbsp of olive oil
  • 1 tsp of sugar
  • salt and pepper to taste
  • Toppings- cheddar, fresh tomatoes, jalapenos, cilantro, sour cream, hot sauce
Instructions
  1. In your instantpot use the saute feature
  2. Pour in the olive oil
  3. add in the beef
  4. lightly brown and add in the onion and garlic
  5. turn saute off and switch to meat/stew
  6. Pour in the rest of the ingredients
  7. Cook for 25 minutes
  8. let the steam out and rest for 5 minutes
  9. top as desired

Short Rib Chili

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