Spicy Mexican Chili

spicy mexican chili

Spicy chili is one of my favorite dishes to make. It is super simple and there are always left overs. Chili leftovers are perfect for next day omelets or hashbrowns. This chili has a little bit of a twist. I usually like a more traditional borderline Italian chili. This time I changed it up and went heavy on Mexican spices. I started with lean ground beef then picked up some thinly sliced steak with light marbling. Think fajita cuts.

spicy mexican chili

 

Layers of smoked paprika, chili powder, garlic powder, fresh garlic, fresh cracked pepper, cumin, cayenne pepper and fresh onion all meld together with the fats from the meat and create the best base for this spicy chili. How spicy is obviously up to you. I love my chili to be nearly on fire! I know this is going to be one of my go to meals this fall/winter. I serve mine with a crusty piece of baguette, but crackers would be equally delicious.

spicy chili

Spicy Mexican Chili
Recipe type: mexican, soup/stew
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Layers of smoky spices, lean cuts of beef, juicy tomatoes and red beans come together to make this amazing Mexican chili.
Ingredients
  • ½ pound of lean ground beef
  • ½ pound of thinly sliced steak (fajita beef)
  • 1 small yellow onion chopped
  • 2 cloves of fresh garlic
  • 1 can of light red kidney beans rinsed
  • 1 can of diced tomatoes
  • ¼ cup of tomato paste
  • 1 tbsp cayenne pepper
  • 2 tbsp smoked paprika
  • 1 tbsp garlic
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • salt to taste
  • fresh cracked pepper
  • 2 cups of beef or chicken broth
  • ¼ cup of hot sauce
  • olive oil
Instructions
  1. In a large soup pot heat a couple tbsps of olive oil.
  2. Cook the chopped onion and garlic until translucent.
  3. Add the meat and cook until no longer pink.
  4. Add in the spices.
  5. Let cook for another 5 minutes or so until the meat is thoroughly coated.
  6. Add the tomatoes, tomato paste, and stock.
  7. Add the beans.
  8. Let cook for the next 1 hour on low.
  9. Stir every 15 minutes or so.
  10. Add in the hot sauce, salt and fresh cracked pepper to taste.
  11. Cook an additional 15 minutes.

The longer you cook this chili the better, but everything is done within the first hour. We are late eaters so I usually start this around 5 and let it cook over low for a few hours until we are ready to eat. This would also be great without the beans. I personally love the texture with the beans. I top mine with extra hot sauce, cheddar and sour cream. Patrick likes sour cream and chopped green onion. You can even trade out the sour cream for Greek yogurt! Yum!

I hope you try this recipe! Tag #kelliericecakes if you do!

Continue Reading

Spicy Vietnamese Beef Noodle Bowl

beef noodle bowl

Where we live there is a fantastic Asian restaurant on every corner. Korean BBQ, Hot Pot, Chinese dumplings, Pho- seriously everything you could dream of is within a 2 mile radius from our house. I wanted to try recreating a traditional Vietnamese beef noodle bowl that can be served within an hour. Honestly  you can probably serve this in 30 minutes, but I wanted to have a very flavorful broth.

spicy beef bowl

I started with a lean top round steak that I sliced very very thin. You can use any beef that you like, the more fat the more flavor. Since I was adding noodles to the dish I used a leaner beef to cut some calories. I marinated the sliced beef in soy sauce and garlic while my broth was simmering.

beef noodle bowl

The broth starts with sauteing chopped onion and garlic. Then adding pureed ginger, sriracha sauce, and beef broth. Simmer until the broth begins to reduce then add the marinated beef. These bold flavors are so fragrant and spicy. My whole kitchen smelled so warm and cozy. Plus my favorite thing about rice noodles is the cook time. You just boil some water and pour it over the noodles. Letting them sit until soft and thickened.

Spicy Vietnamese Beef Noodle Bowl
Recipe type: Soup, Noodle Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Spicy beef broth filled with beef and veggies over soft rice noodles.
Ingredients
  • 3 cups of beef broth
  • ¼ cup of sriracha (or less depending on your taste buds)
  • 1 cup of chopped onion
  • 5 chopped garlic cloves
  • 1 tbsp pureed ginger
  • ¼ cup soy sauce
  • 1 pound of sliced beef
  • 1 tbsp sesame seeds (optional)
  • 2 tbsp chopped green onion
  • 2 cups of prepared rice noodles
  • sriracha to taste
Instructions
  1. In a large bowl marinate the beef with the soy sauce and 2 garlic cloves.
  2. Saute the onion and the rest of the garlic in a soup pot.
  3. Add the ginger, sesame seeds and broth.
  4. Bring to a boil.
  5. Reduce to a simmer and add the sriracha sauce.
  6. Once the broth begins to reduce add the beef.
  7. Cover over medium low for 30 minutes to an hour.
  8. Pour beef and broth over the rice noodles.
  9. Serve with green onion and sriracha.

beef noodle bowl

Next time you are in the mood for something spicy and comforting try out this spicy beef noodle bowl!

Continue Reading

Cheesy Steak and Lobster Fries

surf and turf fries

Lobster fries have been blowing up my instagram feed lately. Everyone is serving up crispy salty fries covered in lobster to celebrate summer. This is a trend I can definitely get on board with! I wanted to add something a little extra because I just don’t seem to know when to stop. These fries are coated with a light dusting of seasoning salt, warm queso drizzled on top then piled with lobster and a side of steak.  These surf and turf fries bring a whole new meaning to summer dinner.

surf and turf fries

Did I mention the red wine mushroom sauce drizzled over the steak? This sauce mixed with the cheese and fries is pure heaven. Lobster and steak are fairly lean proteins, but adding this cheese and buttery wine sauce turns the meal into quite the indulgence.

lobster fries

I remember growing up and thinking surf and turf was a dinner special for retired people. Now as a 30 year old woman I know surf and turf is just special and it is for all people. The first time I had a surf and turf special it was a seared ribeye topped with shrimp and garlic butter. I didn’t think there could be anything better. Now I know there is. This cheese. This filet. This buttery lobster. Seriously a match made in heaven.

Cheesy Steak and Lobster Fries
Recipe type: Dinner, Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Filet Mignon in a rich red wine mushroom sauce with crispy seasoned fries covered in cheese and lobster.
Ingredients
  • ½ pound of filet mignon
  • 1 lobster tail
  • 2 russet potatoes
  • 4 tbsp of salted butter, melted
  • 1 tbsp seasoning salt
  • 1 shallot chopped
  • ½ baby bella mushrooms
  • 1 cup of shredded queso cheese (my favorite is the white queso blend from Kroger)
  • 1 tsp corn starch
  • ½ cup of milk (I used 2%)
  • ½ tsp cayenne pepper
  • Oil for frying.
Instructions
  1. Cut potatoes into slices.
  2. Soak in a bowl of water.
  3. Prepare skillet or fryer with oil.
  4. Heat to 350.
  5. Dry the potatoes with paper towel.
  6. Fry until golden brown.
  7. Toss with seasoning salt.
  8. Heat a saute pan over medium high and add 1 tbsp of the melted butter.
  9. Liberally season the filet with salt pepper or your seasoning of choice.
  10. Pan fry the filet on one side for 4-5 minutes.
  11. Flip and fry for 1 minute.
  12. Place the meat to the side and allow to rest.
  13. Turn the heat up to high.
  14. Drizzle red wine into the pan and let cook off slightly.
  15. Add the shallot and mushrooms.
  16. Cook for 5 minutes or until mushrooms are tender.
  17. In a clean pan add 2 tsbp of melted butter and heat over medium.
  18. Pull the meat out of the lobster tail and saute in the butter.
  19. Cook for about 2 minutes each side.
  20. Remove from heat and cut into bite size pieces.
  21. In a small pot add the last of the melted butter.
  22. Toss the shredded cheese with the corn starch.
  23. Add milk to the pot and start to heat over medium low.
  24. Add in the cheese and cayenne pepper.
  25. Mix until melted through.
  26. To assemble-
  27. Spoon the mushroom sauce over the steak.
  28. Layout a handful of fries and cover with a drizzle of cheese.
  29. Top with lobster.

lobster fries

If you do one thing this weekend please let it be trying this recipe! These are my new guilty pleasure!

Continue Reading

Steak, Eggs, and Cheese on Homemade Onion Bagels

steak bagel

What do you make when you have leftover steak? I know what you are thinking right now. Who the heck has leftover steak??? I made fennel and garlic rubbed ribeye last night and we had one left over. (PS. Recipe for the ribeyes coming soon!) This morning I woke up and I knew exactly what that left over ribeye was destined to be. A glorious steak, egg, and cheese bagel. Not just any bagel though. I made these thin onion bagels. I wanted something warm and fragrant without too much bread. I didn’t want anything to compete with this insane steak.

steak and egg bagel

This crunchy crust is reminiscent of a baguette. Crisp outside with a soft yeasty inside. I topped them with onion flakes for a nice flavor to go with the crunch. Lathered with salted butter they don’t need any kind of sauce (except hot sauce if you are a serious heat junky like me). Creamy scrambled eggs and melted American cheese top the bagel  off before the grand finale. Sliced pan fried ribeye. Go ahead and take a second to clean up that drool. Its okay my mouth is watering again too.

steak bagel

Steak, Eggs, and Cheese on Homemade Onion Bagels
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 sanwiches plus extra bagels
 
Steak, eggs and cheese on a homemade onion bagel
Ingredients
  • Ribeye thinly sliced (Mine was cooked medium rare)
  • 3 eggs
  • 1 tbsp of heavy cream
  • 2 tbsp of butter
  • American cheese or any easy melting cheese
  • salt and pepper
  • For the Bagels:
  • 2½ cups of AP flour
  • 2 egg yolks
  • ½ cup of very warm water
  • 1 packet of fast active yeast
  • ½ tsp salt
  • 3 tbsp sugar
  • 6 cups of water for boiling
  • onion flakes
Instructions
  1. In a mixer with paddle attachment add the water, yeast and sugar.
  2. Let sit for about 5 minutes until yeast begins to bubble.
  3. Add in the egg yolks and flour.
  4. Begin to mix on medium low speed.
  5. Sprinkle in the salt over the mixture.
  6. Mix until a ball comes together about 10- 15 minutes.
  7. Sprinkle with a little extra flour.
  8. Let sit covered for 1 hour until double in size.
  9. Form into 6 equal balls of dough.
  10. Preheat oven to 425 degrees.
  11. Boil water.
  12. Flatten each ball in your hand to about an 1 thick.
  13. Use fingers to poke a hole through.
  14. Boil on each side for about 30 seconds.
  15. Sprinkle with onion flakes.
  16. Bake for 15 minutes until golden brown.
  17. Mix together the 3 eggs and cream.
  18. Scramble over low for nice creamy eggs.
  19. Season with salt and pepper.
  20. Pan fry the steak until warm.
  21. Split the bagels in half.
  22. Butter each side and layer with cheese, egg, and steak.
  23. Enjoy!

steak bagel

I don’t know how much leftover steak there is in your house, but I bet you will think of a reason to cook a little extra now! These bagels are seriously everything in our house now. They literally bursting with flavor. The perfect combo of creamy, melty, and salty. Don’t forget to tag #kelliericecakes if you recreate! Enjoy!

 

Continue Reading

Fried Catfish and Shrimp With Cajun Spices

fish fry

A few weeks ago we went to Tybee Island for the weekend and we stopped at the most amazing restaurant on the beach. Patrick and I have always been very fond of hole in the wall type restaurants. Places where the owner is usually on site talking to the guests and all the pictures on the wall are family photos. After a day on the beach in the sun and wind we were starving. We weren’t planning on dinner for a few hours so we started searching the island for a place to have a snack. We found a really tiny beach “shack” with a large patio. We ordered a platter of shrimp and fried fish to share with a side of home made tartar sauce. I don’t know if it was the beach air, the long car ride, or if these truly were the greatest bites of fish and shrimp that I have eaten.

fish fry

My goal was to try and recreate those fun beach memories with my own fish fry. My batter is not quite as light as the batter I had that weekend on the beach, but it is so delicious. The spicy crunch of the batter with the tender shrimp and fish on the inside. A squeeze of fresh lemon and a sprinkle of salt and you are set for an amazing meal.

fish fry

The true star of the meal is this tartar sauce. I have never really had tartar sauce with my fish in the past, but after trying it at the beach and Patrick raving about it I knew I needed to try. I am pretty impressed with my first try. If you do not like a super tart tarter sauce skip the lemon. I think I would have liked the sauce more if I had just left the fresh lemon on my fish and not added it to the sauce too.

tartar sauce

Fried Catfish and Shrimp With Cajun Spices
Recipe type: Seafood, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Lightly battered catfish and shrimp with homemade tartar sauce.
Ingredients
  • 2 cups of AP flour
  • 3 tbsp cajun seasoning
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp of cayenne pepper
  • 1 cup of panko crumbs
  • 1 cup of milk
  • 1 cup of water
  • 1 pound of catfish cut into rectangles
  • ½ of shrimp no shells or tails
  • vegetable oil for frying
  • For the tartar sauce:
  • 1 cup of sour cream
  • ½ cup of mayo
  • ½ fresh lemon
  • 2 tbsp of dill relish
  • tsp cayenne pepper
Instructions
  1. Preheat a fryer to 350 degrees I used vegetable oil
  2. In a bowl mix the AP flour, seasoning, panko, milk and water
  3. Dip the fish and shrimp and lightly shake the excess batter off
  4. Fry until golden brown
  5. Drain on a drying rack over paper towel to keep everything crispy
  6. Lightly salt and squeeze some fresh lemon over everything
  7. For the sauce
  8. Mix the sour cream, relish, mayo, pepper, and lemon (if you like it tart!)
  9. Best served after cooling for several hours

fried fish

Best served on news paper or parchment paper!

Continue Reading

Spicy Cheddar Stuffed Burgers Topped With Fried Onions

cheddar stuffed burgers

I remember when I was 18 and had just moved into my first apartment with my girl friends. We had no idea how to cook anything and often reheated our meals. Sitting around eating our baked frozen onion rings thinking they were the greatest snack in the world. Typically peeling the onions apart from the fried parts and tossing them to the side. These are not those onion rings. These fried onions are so crispy and spicy. I love them on top of a big juicy burger. Born is my cheddar jalapeno stuffed burger topped with fried onions.

burger with fried onions

And these burgers… oh … my … gosh!  Stuffed with cheddar and jalapenos, topped with melt-y American cheese, fried onions, and a sweet bbq glaze, this is my ultimate cheese burger!

The glaze is a mixture of sweet bbq sauce, brown sugar, soy sauce, hot sauce, and Worcestershire. I absolutely love the deep bold flavors. A little really goes a long way.

cheese stuffed burger

Spicy Cheddar Stuffed Burgers Topped With Fried Onions
Recipe type: Burger, Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Cheddar jalapeno stuffed burgers topped with fried onions.
Ingredients
  • Fried Onions-
  • 1 sweet onion
  • ½ cup of flour
  • 2 tbsp cayenne pepper
  • ¼ cup of milk
  • 1 tsp garlic powder
  • 1 quart of oil for frying
  • Burgers-
  • 1 pound ground beef
  • ½ cup panko crumbs
  • 1 egg
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp cracked pepper
  • ½ cup shredded cheddar
  • ½ cup of pickled jalapenos
  • Large Onion Buns
  • Mayo
  • Lettuce Tomato
  • American Cheese Slices
  • The sauce-
  • ½ cup of sweet BBQ
  • ¼ cup of brown sugar
  • 2 tbsp of hot sauce
  • 1 tbsp of soy sauce
  • 1 tbsp of Worcestershire
  • ½ tsp of spicy mustard
Instructions
  1. Mix together the beef, panko, spices, and egg.
  2. Form two large patties.
  3. Make a small hole in each patty and stuff with cheddar and jalapenos (1/4 cup each burger if you can fit it!)
  4. Grill until medium rare or your preferred cook.
  5. Top with American cheese to melt.
  6. Heat the oil while burgers are cooking.
  7. Mix the flour, milk and spices.
  8. Slice the onions and dip into the batter.
  9. Fry until golden brown.
  10. For the sauce.
  11. In a sauce pan add the BBQ, brown sugar, hot sauce, soy sauce, worcestershire, and spicy mustard.
  12. Simmer until sauce thickens.
  13. Toast the buns and swipe with a light amount of mayo.
  14. Add the burger.
  15. Top with onions.
  16. Drizzle with the sauce.
  17. Add lettuce and tomato.

cheddar stuffed burger

So in case you were wondering what you make for dinner tonight. It is these burgers. Dooooo it!

 

Continue Reading

Buffalo Chicken Tacos Stuffed With Hand Cut Fries

buffalo chicken tacos

I might have had chicken in every meal for the past 7 days straight. I can’t help myself. Chicken has been on sale at the local grocery store all month and my freezer is packed full of different cuts. Thighs with skin, boneless thighs without skin, breast, tenders, thin cutlets… the list goes on. I am proud to say that I haven’t been bored yet. Some how each dinner gets more creative than the last.

buffalo chicken tacos

Buffalo Chicken Tacos Stuffed With Hand Cut Fries
Recipe type: Chicken, Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Buffalo Chicken Tacos Packed With Hand Cut Fries
Ingredients
  • 1 pound of chicken breast cut into 1 inch pieces
  • 1 cup of flour
  • 1 cup of panko
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 1 tbsp cayenne pepper
  • 2 tbsp paprika
  • 2 eggs
  • ½ cup of milk
  • 1 russet potato cut into wedges or thin even sticks
  • 3 cups of canola oil for frying
  • monterey jack cheese
  • 1 cup of ranch dressing
  • 1 cup of hot sauce
  • 1 tsp chopped garlic
  • 2 tbsp of butter
  • 1 cup of lettuce chopped
  • small flour tortillas
Instructions
  1. In a large bag add in the flour, panko, garlic powder, salt, pepper, and paprika
  2. Toss in the chicken and coat evenly
  3. In a bowl mix the eggs and milk
  4. Add in the chicken
  5. Move the chicken back into the bag of flour mix
  6. Toss again to coat evenly
  7. Fry in the canola oil until cooked to 165 degrees
  8. drain on a paper towel
  9. In a sautee pan heat the hot sauce, garlic, and butter
  10. Toss the chicken in the sauce
  11. Cook the potatoes in the oil until golden brown
  12. Season with salt and let rest on paper towel
  13. To assemble start with the tortillas
  14. Sprinkle the cheese over the tortillas
  15. Add chicken and fries
  16. Top with lettuce and ranch

 

buffalo chicken tacos

These buffalo chicken tacos are so cheesy and spicy. Layers of monterey jack, crispy fried chicken, garlicy buffalo sauce, hand cut fries, ranch, and lettuce all wrapped up in a flour tortilla. It is definitely one of my new favorite combos. I am pretty sure I am obsessed with fries stuffed into any taco or burrito.

buffalo chicken tacos

Obviously you can customize these fries to your liking, but I like mine fully cooked and slightly soggy. I know that sounds crazy, but it just makes it so easy for them to soak up the hot sauce.

buffalo chicken tacos

Tacos are so versatile. You can change up almost any ingredients and just wrap up in a tortilla. Buffalo chicken just happens to be one of my personal favorite fillings!

Continue Reading

Caramelized Onion and Mushroom Burgers With Garlic Aioli

caramelized onion and mushroom burger

Yesterday I defrosted some chicken with the intent of grilling some chicken and veggies for dinner. Then all day at work I kept thinking about my food processor. Yes. My food processor. Do you ever sit around running through the inventory of your refrigerator and pantry? I do. ALL THE TIME. Sometimes after a long day at work I just do not feel like going to the store. So I sit and think about what I can come up with at home. Then entered the food processor. And BOOM this garlic aioli was born. Creamy garlic mayo with cayenne pepper, honey, and lemon juice. This sauce is a perfect blend of tart sweet and spicy. I grilled some burgers and burger buns, caramelized onions and mushrooms, then topped everything with this aioli. Yesssss.

caramelized onion and mushroom burger

Caramelized Onion and Mushroom Burgers With Garlic Aioli
Recipe type: Main Course, Burger
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Caramelized onion and mushroom burgers with garlic aioli.
Ingredients
  • 2 Beef patties
  • Sliced American cheese
  • 1 cup of bella mushrooms
  • 1 small yellow onion, sliced
  • 1 tbsp of butter
  • 1 tbsp of brown sugar
  • 1 sliced tomato
  • Spinach or lettuce
  • Large burger buns
  • ¼ cup of mayo (I like dukes the best for aioli)
  • ½ lemon
  • 1 tsp of cayenne pepper
  • 1 tbsp chopped garlic
  • 1 tsp honey
Instructions
  1. Preheat the grill
  2. In a blender or food processor mix the mayo, juice from the lemon, cayenne pepper, garlic, and honey
  3. Set to the side
  4. For quick and easy nights I have my local grocery's meat department form a few beef patties for me.
  5. Grill the burgers to your preferred temperature (I like medium rare)
  6. Add the cheese
  7. In a sauce pan heat the butter, onions, and mushrooms
  8. When the onions start to look translucent add the brown sugar
  9. Lightly grill the burger buns, about 2 minutes
  10. To assemble-
  11. Add the burger to the bun and add a heaping spoonful of onions and mushrooms
  12. Drizzle the aioli over the burger
  13. Top with tomatoes and spinach (or lettuce)
  14. Add the bun top and enjoy!

These burgers are super juicy and really pack a punch in the flavor department. As a side we had grilled squash, but I recommend onion rings if you aren’t calorie counting like us! These buns were some homemade buns I made a while back and froze. Potato buns would be a great alternative.

cheesy burgers

These pictures truly do not do these burgers justice, but when I was taking them the sun was almost gone and the delicious onion-y beef-y smell kept tickling my nose. You will understand when you make them 😉

Continue Reading

Quick and Easy Sausage Carbonara

quick and easy sausage carbonara
Sometimes you just need something fast and comforting. Those days when I work an 11 hour shift and cannot stop thinking about Sonic chili cheese dogs are the days I make this beauty. A classic carbonara typically has pancetta or bacon, but I really wanted a more comforting Italian vibe. I used a spicy Italian sausage, but you can honestly use anything that has a higher fat content. Even ground beef if that is what you have on hand. 

Can we talk about this gorgeous bright green parsley? This is my favorite time to shop for veggies and herbs. Everything is so green and ripe. Parsley is not necessary, but I think it gives this dish a fresh pop in a world of gooey cheese.

quick and easy sausage carbonara

If you have never tried a cabonara before try and imagine your favorite noodles with a light creamy sauce bites of sausage (or pancetta) then tossed with tons of grated Parmesan topped with crushed red pepper flakes. If you wanted to go the low carb route you could even swap the noodles for spaghetti squash or zucchini noodles.

Quick and Easy Sausage Carbonara
Recipe type: Pasta, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Light creamy carbonara pasta with sausage.
Ingredients
  • 2 servings of dried pasta
  • Water for boiling
  • 2 tbsp of salt for the pasta water
  • 3 eggs room temp
  • ½ pound ground Italian sausage
  • 1 tbsp dried Italian seasoning
  • 1 tsp crushed red pepper
  • 1 tbsp chopped fresh garlic
  • 1 handful of fresh flat leaf parsley chopped
  • ½ cup of grated Parmesan
  • salt and pepper for seasoning
Instructions
  1. Cook pasta following directions, add the 2 tbsp of salt to the water before boiling
  2. Drain pasta reserving 1 cup of cooking water
  3. In a separate bowl whisk together 1 egg and 2 egg yolks
  4. In a large pot (preferably the one used for cooking the pasta) cook the ground sausage until golden brown
  5. Add in the dried herbs and garlic
  6. Pour the drained pasta into the pot
  7. Add in the eggs and reserved cooking water
  8. Mix with a large spoon quickly until the pasta is evenly coated
  9. The pasta and the reserved water should still be very warm
  10. Add cheese, parsley and crushed red pepper
  11. Toss to coat
  12. Season to taste with salt and pepper

This is one of the best go to meals for a late night when you just hate the thought of standing over the stove. It comes together so quickly. If you skip the sausage the longest part would be waiting for the pasta to cook, but don’t skip the sausage – it is just too good!

quick and easy sausage carbonara

Continue Reading

20(ish) Minute Tuesdays : Chicken Kabobs With Fresh Jalapeno Chimichurri

kabobs

I have been dying to make a chimichurri sauce ever since my mom send me a new food processor. Seriously, the most handy device in the kitchen. Most of the sauces chimichurri sauces I love are amazing straight from the processor. This sauce I brushed onto the kabobs as they grilled. The result was perfectly juicy chicken and veggies with crispy edges. This meal can be prepared in around 20 minutes! It is so fast and flavorful!

Side note- Patrick and I found this tiny restaurant tucked away on a back road Sunday. The menu was a mix of Korean flavors with a Mexican twist. Korean BBQ tacos with freshly pickled jalapenos and cabbage slaw tossed in a light vinaigrette. They served a side of double fried french fries seasoned with sesame oil and lemon pepper. Such a great find! Last Friday we took the kids to the food truck friday event down town and shared some of the most amazing treats. My favorite indulgence was a homemade biscuit topped with buttermilk fried chicken, fried green tomatoes, bacon jam and fresh pimento cheese. I cannot even describe how amazing each bite was. Fluffy buttery biscuit with crunchy tomato and juicy chicken. I see many more food truck visits in my future!

image2 (60)

20 Minute Tuesdays : Chicken Kabobs With Fresh Jalapeno Chimichurri
Recipe type: Chicken, Kabobs
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Juicy chicken kabobs brushed with fresh jalapeno chimichurri.
Ingredients
  • 1 pound of chicken breast
  • 1 red bell pepper
  • ½ of a white onion
  • 1 bunch of fresh parsley
  • 1 sprig of fresh oregano
  • 2 tbsp of olive oil
  • ½ stick of melted butter
  • 1 tsp salt
  • 1 tsp pepper
  • pinch of crushed red pepper
  • 2 tbsp chopped garlic
  • 1 fresh jalapeno
  • 1 bag of mini red potatoes
Instructions
  1. I use a charcoal grill, but preheat any grill you have available.
  2. Quick tip for cooking potatoes fast- dump potatoes in a tupperware. Poke a few holes in each. Set the lid on top, but do not seal the entire way. Microwave on high for 5-6 minutes. Set to the side to cool slightly.
  3. Cut chicken, onion and pepper into even chunks. Slide onto a kabob skewer. I prefer metal.
  4. On a separate skewer add all the potatoes.
  5. In a food processor blend herbs, spices olive oil, jalapeno and butter.
  6. Lay the skewers on the grill and brush the chimichurri onto the meat and veggies.
  7. Cook on each side for 10 minutes.
  8. Brushing extra chimichurri as you flip.
  9. Cook until chicken temp reaches 165 degrees.
  10. Let rest.

If you want something a little extra smash all the potatoes with a fork when you remove them from the grill. Top with garlic powder, cracked pepper and cheddar cheese.

I am pretty sure I will make this meal a few times a week. It was so amazing. Light and healthy, yet filling!

Continue Reading