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.
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.
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!
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.
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.
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.
Fluffy biscuits filled with eggs, cheese, carne asada, and hashbrowns
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
Preheat your oven to 400 degrees
Make sure the margarine is ice cold
In a large bowl mix the flours, baking powder, salt, and garlic
Chop the butter in small pieces and use your hands or a pastry cutter to mix into the dry ingredients
One you combined the butter and it resembles small crumbles add in the milk
Form the dough into a ball and refrigerate for 10 minutes
Roll or pat out on a floured surfaced to about 1½ inches thick
Press down with a biscuit cutter careful not to twist
Bake in a greased pan for 15 minutes or until golden
Slice and fill with the steak, cheese, hashbrowns, and egg
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!
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.
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.
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!
An easy way to impress with bold colors and flavors in this affordable paella.
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
Heat a large paella pan or saute pan over medium heat.
Add the olive oil.
Add chopped onion and sausage.
Fry until onions begin to be slightly translucent and the edges of the sausage starts to brown.
Remove the sausage and set to the side.
Add in the chicken and cook until golden brown.
Add garlic and rice.
Season with salt and pepper, smoked paprika, garlic powder, red pepper and chili powder.
Add in the stewed tomatoes and stir until all the rice is covered.
Pour the broth over the top and stir into the rice.
Bring to a boil.
Lower to medium low heat.
Add the sausage back in then cover.
Cook for about 10 minutes.
If your broth evaporates before the rice is done just add a little more on top.
The important part is to make sure you do not stir the rice at all.
When the rice is almost done (about 15 minutes) add the shrimp on top.
Salt and pepper then cover.
When all the liquid has absorbed and you start to hear a little crackling the rice is done.
If you are unsure then just test the rice to make sure it has finished.
Sprinkle with parsley and squeeze a little lemon over the top.
I finish mine with Tabasco!
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!
Patrick and I are trying to eat whole farm fresh foods, but sometimes you really get those cravings for something cheesy and comforting. When you make these dishes at home you can really control what is going into them. These Pollo Asado Street Corn Nachos were perfect for our date night at home! We both love fresh grilled corn so I wanted to make that the star of the dish. It was a fresh sweet crunch that really lightened up a typically heavy dish.
I am not a huge fan of cotija cheese which is usually paired with street corn. I knew I was going to use queso blanco which is a processed cheese so I wanted to make sure every other ingredient was fresh and organic. I started with organic restaurant style tortilla chips. I found some by Mission Tortillas at the grocery store that were thin and only made with a few ingredients. I lightened up the queso by heating it up with a little milk and drizzled over the chips. Then a little chopped fresh poblano peppers. A very generous sprinkle of the grilled corn topped with some grilled pollo asado. Then another generous sprinkle of grilled corn followed by black beans. I topped everything off with a squeeze of lime and some fresh grated Parmesan cheese.
My favorite place to pick up my ingredients is a farmers market or a grocery store marketed as an organic food chain. We love Sprouts market. They always have very fresh ingredients and I have never been disappointed in the quality. One of our go to proteins is their marinated chicken thighs. Rubbed in spices then marinated in olive oil, red onion, and cilantro these thighs always taste amazing off the grill. You can definitely marinate the chicken yourself, but sometimes its nice finding a pre-marinated protein that you can trust.
I have always had an unhealthy obsession with olives. No idea where it came from because as far as I know I am the only person in my family that eats them. Patrick and I had just picked up a mixture of super tart olives marinated with red pepper and Parmesan rinds. I knew I had to use them in a pasta dish, but I just wasn’t sure what kind. We also bought 1/2 a pound of fresh angel hair pasta and hot Italian sausage. So obviously I had to make Pasta Puttanesca with rosted sausage!
This is not your traditional Pasta Puttanesca. Traditionally all the ingredients come from a can, but I wanted something with a bold fresh taste. The traditional dish uses whole canned tomatoes, but I found a can of fire roasted whole tomatoes that were perfect!
Spicy tart olives simmered with garlic, tomatoes, capers, and olive oil make the perfect sauce for this dish. Make sure you have lots of bread for dipping. (Trust me!)
Sometimes the Farmer’s Market is all the inspiration I need to make something truly great. We were passing the fresh baked baskets and it was all I could do not to take a huge bite out of the various ciabatta rolls. They smelled so insanely good. Right away I knew I needed them to make these steak sandwiches.
We picked up the everything, asiago, and onion flavors. That bag sat in our shopping basket taunting is with perfect baked bread smell packed full of different cheese and spices.
Next was the steak. I used sirloin that had been marinated in garlic, soy sauce, and spices for 24 hours. We grabbed some smokey provolone cheese and spicy pickles. On the way home Patrick also bought a jar of fresh pepper jelly – one of our favorite condiments!
Fast forward to the caramelized onions, horseradish mayo and fresh veggies. Now we have the perfect sandwich! My favorite part is just how fresh each bite is!
Today’s post is going to be short and sweet. I have been practicing so many recipes for Valetine’s Day! Yesterday after I was going on my 2nd hour of finishing a truffle cupcake I realized something really important. Who the heck is going to want to spend the entire (Tuesday) day of Valentine’s Day cooking? That is when I decided to share this recipe with you.
If you are going to invest in any type of cooking gear, I highly recommend a cast iron skillet. Patrick gave me this large skillet on Christmas because I had previously been using a few tiny skillets. It doesn’t have to been anything fancy. I am pretty sure Walmart and Homegoods sell some pretty inexpensive ones. If you take care of your skillet it will last forever.
This weekend we went ahead and seasoned our new pan. Heat your oven up to 400 degrees. Take a cloth or paper towel and dip into canola oil or lard. Then cover the entire surface of the skillet. Even the handle and the outside. Bake for 1 hour then cool.
Okay back to this steak. I am forever over cooking my steaks because I come up with elaborate side dishes and the steak almost becomes an after thought. This time I made the steak the star of the show! This recipe is great for Valentine’s Day because it is so easy and quick, but definitely does not lack flavor!
Are you ready for one of my favorite FAST week night dinners? Best part? It is Whole 30 approved and delicious. This red curry chicken turned me into a curry believer.
Before I had zero desire to ever have curry. The first time I ever tried curry it was in a to go box with soggy veggies and a very unappealing greenish yellow sauce. Since then I have stayed far away.
This curry however has made me want to try a true authentic curry. The chicken was simmered in coconut milk with red curry paste, garlic, and tons of cayenne pepper. I folded in some steamed broccoli for texture and served over crisp roasted potatoes since I am skipping the rice.
I love the little bit of lime zest on time to really cut through the heat and bring some bright flavor to the dish. We have already made this recipe again and tried swapping the chicken for shrimp.
I know when I diet or try to eat clean I get stuck in these ruts throughout the week and we end up with a roasted chicken breast and roasted veggie most of the time. I think this recipe was a nice break that helped open us to different versions of our roasted classic.
If you aren’t a huge fan of coconut milk I would still advise you to try this dish. Since we are using an unsweet coconut milk it does not stand out as the main ingredient to me. I think everything did a great job of coming together and delivering a very tasty medley of flavors.
Happy Thursday everyone! We made this dish a few weeks ago after going to the mall. You know when you are trying to zoom through the food court so you don’t get suckered into buying a slice of pizza, a philly cheesesteak, and a pile of orange chicken to go? We almost made it to the door and we were stopped by a man handing out teriyaki chicken samples. Noooooooo. It took everything inside me not to turn around and order a plate full of that chicken. So tender and sweet with perfect browned bits on each piece.
I used chicken thighs to make sure the chicken would soak up all the flavors and not dry out. You can easily swap the jasmine rice out for more broccoli or zucchini slices. The recipe does contain soy sauce and brown sugar, but I think both ingredients are crucial to get that really smooth sweet glaze.
After trying this chicken I promise it will be so much easier to walk past the food court! It only takes about 30 minutes and I think it is just as delicious! Did I mention this dish is also kid approved?
Ok I admit it. I AM obsessed with harissa spices. I love having a spice mixture that slowly builds up heat. You can use a little for a mild spice or a lot for a spicy flavor that slowly warms your palate. Baked harissa chicken was definitely at the top of my to do list. I wanted to try something that would work with the Whole 30 plan or just if you need something fast and healthy! This chicken and shrimp is baked with lots of harissa seasoning, paprika, salt and pepper!
I needed something that could be thrown together fast after a long day at work. I dropped a little coconut oil on a sheet pan and spread out some chicken breast, cauliflower, and halved potatoes. After liberally seasoning everything I baked for 20 minutes. You are going to see the chicken start to have this gorgeous deep red crust and the cauliflower will start to brown. Flip everything over and season again. Add shrimp and season with a little salt and pepper.
One thing you are going to want to do is add a little moisture to the sheet around the half way point. I completely forgot to do this and a few of my chicken pieces dried out. You can drizzle on a little chicken stock, olive oil, coconut oil, even water just make sure you add it to the chicken before your first flip.
Baked harissa chicken and shrimp with lots of veggies.
½ pound of chicken breast, cubed
½ pound of large raw shrimp, shells removed
2 tbsp of coconut oil
2 tbsp of harissa seasoning
1 tbsp of paprika
salt and pepper
¼ cup of chicken stock or water
1 lemon halved
2 cups of cauliflower
2 small potatoes
Preheat the oven to 400 degrees.
Grease the a large sheet pan with coconut oil.
Spread out the chicken cubes and cauliflower.
Season with half of the harissa and paprika.
Salt and pepper.
Halve the 2 potatoes and place them flat side down on the sheet.*
Bake for 20 minutes.
Drizzle water or stock over the chicken pieces.
Flip everything over and season with remaining harissa and paprika.
Salt and pepper.
Now add the shrimp and season with salt and pepper.
Bake for another 10-15 minutes. Or until chicken reaches 160 degrees.
Once everything rests your chicken should come up to 165 degrees.
Sprinkle with lemon halves.
* I Microwaved my potatoes for 5 minutes before cutting in half to make the cook time a little faster.
This is definitely one of my new favorite meals. I started with a bowl of mixed greens and added my chicken, shrimp, and veggies then squeezed a little more lemon on top. Sriracha is also a delicious topper!
Are you trying to eat healthier this year? If so what are some of your favorite recipes???