I know I know. Another FRIED CHICKEN RECIPE!? I promise this is different. You can swap the chicken out for white fish or shrimp, but we just happened to have chicken on hand. Did I mention that once a month I load up on every cut of chicken and beef I can find and freeze them all? It makes it easy to come up with different ways to cook when I have options. I usually buy my produce every few days and fish once a week, but the rest I buy in bulk for the freezer.
When I left for work I thought I was going to be making chicken pasta so I sat some chicken out to defrost. By the time I got home I was craaaaaving a po boy. We love ordering from Red Crawfish. They make these enormous po boys filled with fresh fish, sauteed peppers and onions, and lots of yum yum sauce. I still had a bag of spicy fish fry left so I cut the chicken into strips and dipped them into a mix of flour and fish fry.
I want to start making my sub rolls from scratch, but until then I will continue to buy from the Kroger bakery. These rolls are just under 6 inches and have a beautiful crust with soft pillow-y interiors. They are perfect for these po boy sandwiches. I hollowed out the inside so I could pack in the filling without too much bread in the way.
Ramen is one of those super comforting foods that we turn to for an easy dinner. Long gone are the days when we fill our foam cups with water and wait for noodles to soften. While dressing up a ramen packet is not new to me, this is definitely a more sophisticated approach. I am lucky enough to live near several Asian farmers markets so some of these ingredients will be optional. Delicious either way. Yesterday we went to pick up some soybean paste (which I seriously cannot find in any other grocery store in our area!) and I was lost in the 3 aisles of noodles. Rice noodles, mung bean noodles, green bean noodles, wheat noodles, soba noodles, egg noodles… so many noodles everywhere! I went with a classic ramen noodle, but we purchased a few others for later experiments.
I started by slicing some sirloin steak very thin and browning it in my soup pot with a little vegetable oil. Removing the meat and setting it to the side I then browned some fresh chopped brussel sprouts. Again removing from the heat and setting to the side. I added onion and mushrooms let that saute then drizzled some soy sauce to deglaze my pan. Turning the heat down I poured in the beef stock. Mixing in the brown sugar and spices. I recommend using a beef stock cube or half a packet of beef ramen seasoning to really get a bold beefy flavor.
I make my noodles in a separate pot tossing them into the broth once they have softened. Then comes my favorite part! The eggs! I know a lot of recipes call for a soft boiled egg on top, but we like to add our eggs straight into the broth and let them poach in the beef seasoning. So wonderful!
I personally have never been to Nashville. It is definitely one of those trips on my bucket list. I always see the most amazing creations on instagram and other forms of social media. They typically stem from Nashville. This recipe is my version of hot fried chicken. Juicy bonless chicken thighs with a very thin salty crust made of panko crumbs and cornstarch. They are then tossed lightly in this amazing peppery hot sauce. I am pretending these are healthy since I removed the fat and skin…
I know what you are thinking. How many times do we eat fried chicken a week since I have at least 5 different fried chicken recipes. I promise we really only eat fried chicken maybe once a month. It is just really hard for me to make something the same way every time. There are so many variations in the food world, I feel obligated to try them all!
The biggest secret to what makes this recipe so great is the sauce. Instead of using butter and hot sauce which is my typical go to I tried something a little different. I started with some Louisiana hot sauce, added lots and lots of fresh cracked pepper and garlic powder. Then two spoonfuls of the chicken grease. This made the sauce a lot thinner and it was able to coat each piece of the chicken really well.
These egg sandwiches came into my life after I tried one of these voodoo kettle chips. Seriously, I went into the kitchen and started making myself some toast. Dave’s killer toast is my new favorite. It is packed full of grains and seeds, lower in carbs, and only 70 calories. Anyways, while I was waiting on the toaster I thought I would try just one of these voodoo kettle chips. I did not expected to fall in love immediately. I am not even much of a chip person! These chips are crunchy and packed with cajun bbq flavor! Since it would be silly to eat chips with my toast, I started pulling everything out of the fridge to find a reason to eat them.
I started with my toast then added a scrambled egg, pastrami, and colby jack cheese. Then I added my favorite deli mustard and zesty dill pickles. Originally I was just going to eat the chips on the side, but then I decided just to top my sandwich with them. SUCH. A. GOOD. IDEA. I’m a sucker for anything with a crunch and this was such a satisfying topper to the sandwich.
Zesty egg sandwich packed with traditional lunch goodies then topped with kettle chips!
2 slices of whole wheat bread (or your favorite)
Spicy deli mustard
2 slices of pastrami (or your favorite lunch meat)
1 slice of colby jack cheese
2 slices of zesty dill pickles
1 small tomato
a handful of kettle chips
Toast the bread.
Heat a sauce pan over medium low heat.
Add cooking spray or oil.
Cook the egg into a slow scramble.
Season with salt and pepper if you choose.
Slather the toasted bread with the deli mustard.
Add the egg, meat, cheese, pickles, and tomato.
Top with chips then smash down top slice of bread for optimum bite!
I know this seems like an embarrassingly simple recipe. Well, it is. But it is THAT good! When I was in elementary school my dad used to make me ham, cheese, hot sauce, and Doritos sandwiches. I blame him for this elevated version. Usually when I make myself weird meals I don’t share them with the world, but in this case I’m pretty sure everyone needs to start smashing some kettle chips on their breakfast sandwich!
These chicken thighs are the easiest Monday night recipe! This dish comes together in 30 minutes or less. No more Monday moody blues! Now you have this dish to look forward to! No one will ever know how fast you threw this meal together once they taste this sauce. The prosciutto and olives add a saltiness to this lemon cream sauce that mimics sauces that simmer for hours.
On Mondays I work a very late shift. Patrick always waits for me to eat so I have to get creative with our dinners. I need something that I can cook very quickly, but still has that great comfort food vibe. Usually I will save our pasta night for Monday since you can boil noodles in under 15 minutes.
You start out with boneless skinless chicken thighs tossed lightly in corn starch. In a saute pan I heat up a little olive oil and brown the chicken thighs. I cook them to about 95 % done. Then remove from the pan. Then all the remaining ingredients are tossed in the pan and cooked down before adding the chicken back in. I used angel hair because I think this cut of pasta soaks up the sauce a little better then some other cuts. This dish really is all about the sauce!
Crispy chicken thighs over angel hair pasta, smothered in a salty lemon cream sauce with olives and prosciutto.
1 pound of boneless skinless chicken thighs
½ cup of corn starch
2 tbsp olive oil
1 tbsp chopped garlic
1 tbsp smoked paprika
½ cup of marinated olives (or your favorite olive)
5 slices of prosciutto
¼ cup of cream
1 cup of chicken stock
salt and pepper
4 servings of cooked pasta
Prepare pasta and strain.
Heat olive oil in a large saute pan over medium heat.
Toss chicken in the corn starch.
Tap off excess.
Brown the chicken in the sauce pan.
Cover to cook through. ( Takes about 10 minutes depending on how thick they are)
Remove the chicken.
Brown the prosciutto and garlic.
Add ½ cup of the chicken stock to the pan and turn up the heat.
Whisk or scrap the bottom to get everything up from the bottom of the pan.
Add the olives and lemon juice.
(If the chicken stock reduces down too quickly just add the remaining ½ cup)*
Lower the heat to medium low and add in the cream and stir.
Season with the paprika, salt and pepper.
Add the chicken back into the pan and cook until no longer pink.
Serve over pasta.
* I used 1 full cup of stock. I started with half a cup then after the stock cooked down and I scrapped all those beautiful brown bits up I felt like it was reducing too quick and added more. It is honestly your preference to how much sauce you want over the pasta.
Thanks for stopping by! I’m going to go recreate this again now. These pictures brought back too many memories :p
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.
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.
Layers of smoky spices, lean cuts of beef, juicy tomatoes and red beans come together to make this amazing Mexican chili.
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
In a large soup pot heat a couple tbsps of olive oil.
Cook the chopped onion and garlic until translucent.
Add the meat and cook until no longer pink.
Add in the spices.
Let cook for another 5 minutes or so until the meat is thoroughly coated.
Add the tomatoes, tomato paste, and stock.
Add the beans.
Let cook for the next 1 hour on low.
Stir every 15 minutes or so.
Add in the hot sauce, salt and fresh cracked pepper to taste.
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!
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.
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.
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.
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.
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.
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.
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.
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.
Ribeye thinly sliced (Mine was cooked medium rare)
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
In a mixer with paddle attachment add the water, yeast and sugar.
Let sit for about 5 minutes until yeast begins to bubble.
Add in the egg yolks and flour.
Begin to mix on medium low speed.
Sprinkle in the salt over the mixture.
Mix until a ball comes together about 10- 15 minutes.
Sprinkle with a little extra flour.
Let sit covered for 1 hour until double in size.
Form into 6 equal balls of dough.
Preheat oven to 425 degrees.
Flatten each ball in your hand to about an 1 thick.
Use fingers to poke a hole through.
Boil on each side for about 30 seconds.
Sprinkle with onion flakes.
Bake for 15 minutes until golden brown.
Mix together the 3 eggs and cream.
Scramble over low for nice creamy eggs.
Season with salt and pepper.
Pan fry the steak until warm.
Split the bagels in half.
Butter each side and layer with cheese, egg, and steak.
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!
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.
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.
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.