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!

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Farmer’s Market Steak Sandwiches

steak sandwich

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.

steak sandwich

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.

steak sandwich

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!

steak sandwich

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!

steak sandwich

Steak Sandwich
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Super fresh veggies, marinated steak and caramelized onions stuffed in a fresh ciabatta roll.
Ingredients
  • sirloin steak
  • ½ cup of soy sauce
  • 2 tsp of garlic
  • fresh cracked pepper
  • 1 tsp of sugar
  • sliced smoked provolone
  • fresh tomato
  • shredded lettuce
  • caramelized onions
  • thick sliced pickles
  • ciabatta rolls
  • 2 tbsp of mayo
  • 1 tbsp of prepared horseradish
  • salt and pepper
  • 1 tsp of pepper jelly
Instructions
  1. The night before marinate the steak with the soy sauce, garlic, sugar, salt and pepper
  2. In a hot skillet cook the marinated steak for about 3 minutes each side for medium rare (depending on how thick your sirloin cut is)
  3. Toast the ciabatta rolls
  4. Mix the mayo and horseradish
  5. Spread the pepper jelly on one side of the roll
  6. The horseradish mayo on the other
  7. Top with cheese and pickles
  8. Slice the steak and layer on top the cheese
  9. Finish with caramelized onions, tomato, and lettuce
  10. Enjoy!

steak sandwich

The only thing that could make these sandwiches even more perfect would be a perfectly fried egg! I hope you enjoy these steak sandwiches as much as I did!

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Harissa Chicken Sandwiches

harissa chicken sandwiches

harissa chicken sandwich

You may have noticed the trend in fried chicken on my blog. For some reason I always try and find the next bigger better fried chicken. (fun fact I also do this with chocolate chip cookies) This sandwich might be the one though. So much flavor and easy to adjust to your personal heat levels. The harissa spices bring a really nice warmth to the breading without being to spicy or salty.  I picked up my harissa seasoning from World Market. I prefer the dry mix because you can add olive oil to the spices to make a paste or leave it dry.

harissa chicken

The secret to exceptionally juicy fried chicken is using chicken thighs. I like to soak them in buttermilk before dipping them into the egg batter. They are almost melt in your mouth tender with a perfect crunchy crust. The real star of the show is the honey harissa mayo spread. It brings a really nice sweet heat that pairs well with some tangy dill pickles.

harissa chicken

Harissa Chicken Sandwiches
Recipe type: Sanwiches
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Fried chicken sandwiches with a harissa crust and sweet harissa mayo.
Ingredients
  • 4 chicken thighs
  • 1 cup of milk or buttermilk
  • 2 eggs
  • ½ cup of AP flour
  • 1 cup of panko crumbs
  • 2 tbsp of harissa spice
  • 1 tsp of garlic powder
  • salt and pepper
  • potato buns
  • lettuce
  • tomato
  • dill pickles
  • ½ cup of mayo
  • 1 tsp of honey
  • 1 tsp of harissa spice
  • oil for frying
Instructions
  1. soak the chicken thighs in the milk while preparing the oil
  2. In a deep frying pan heat oil to 350 degrees. (I used canola oil)
  3. Prepare two bowls- one with the eggs beaten and the second with the flour, panko, garlic and harissa
  4. Dip the chicken into the egg then into the flour mix
  5. Season with salt and pepper
  6. Fry in the oil until up to temperature. I usually cook to 160 degrees then let rest until 165
  7. While the chicken is resting mix the mayo, remaining harissa spice and honey.
  8. Toast the buns lightly and spread with the mayo.
  9. Add the pickles and chicken then top with lettuce and tomato.

You can definitely add more or less of the harissa before frying. I usually love my food extra spicy, but these are just perfect with a tiny pinch of heat. Don’t forget the potato buns! They are so soft and just soak up all the juices from the chicken.

I hope you enjoy!

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Nacho Cheese Burgers

nacho cheese burger

I have been craving a plate of nachos lately. Unfortunately, Patrick is not a big fan of tortilla chips so I am always trying to come up with a new spin on nachos. Homemade nacho cheese is what makes this fantastic burger. Fresh garlic and jalapenos sauteed before adding in sharp cheddar and monteray jack.

nacho burger

The hardest part about making burgers on the stove top is not drying them out. To be honest I am usually so focused on flavor I forget about the cook time on the burgers. When I told Patrick what I was making he actually cringed a little clearly remembering my well done burgers from last time. Oops! This time I am focused! These came out a perfect medium rare which is so important since we are using a very lean cut of meat.

nacho burger

I used a blend of my favorite spices: smoked paprika, fresh cracked sea salt, white pepper, garlic and onion. Yes I definitely satisfied my nacho craving with these! Feel free to reduce the recipe. We ended up sharing one burger since they were so massive.

Nacho Cheese Burgers
Recipe type: Burger, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Thin sirloin patties topped with home made nacho cheese.
Ingredients
  • For the burger:
  • 1 pound of ground sirloin
  • 1 tbsp cracked sea salt
  • 1 tbsp white pepper
  • 1 tbsp of garlic powder
  • 1 tbsp of smoked paprika
  • 1 egg
  • 1 tbsp fresh garlic
  • 2 tbsp of olive oil
  • 2 buns (or 4 if you want singles)
  • For the cheese sauce:
  • 1 cup of shredded cheese - cheddar and monteray jack
  • 1 tbsp of corn starch
  • 1 tbsp of fresh garlic
  • 1 chopped jalapeno seeds and veins removed
  • 1 cup of milk
  • 1 tsp of paprika
  • 1 tsp of chili powder
  • 1 tbsp of butter
  • Burger toppings:
  • Bacon
  • Tomatoes
  • Onions
  • Ketchup
  • Mayo
  • Whatever you decide
Instructions
  1. In a large mixing bowl mix together the sirloin, spices, and egg.
  2. Form into thin uniform sized patties.
  3. Preheat a skillet to medium heat.
  4. Add the olive oil.
  5. Cook the patties for about 3-5 minutes on each side depending on your temp preference.
  6. For the cheese:
  7. In a small sauce pan heat the butter.
  8. Add the garlic and jalapenos.
  9. In a bowl combined the cheese, spices and cornstarch.
  10. Add to the sauce pan.
  11. Make sure the heat is medium low.
  12. Add in the milk ¼ a cup at a time.
  13. Whisk constantly.
  14. Sauce should be smooth.
  15. In a frying pan fry ¼ a pound of bacon.
  16. Let drain.
  17. Warm your buns and top with your favorite toppings!

So next time you are craving some nachos, but do not want to use tortilla chips try out my burger recipe!

I promise it is so worth it.

I added lots of hot sauce.

It was delicious!

If you try this recipe don’t forget to tag me! #kelliericecakes

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Po Boys with Yum Yum Sauce

chicken po boys

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.

chicken po boys

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.

chicken po boy

Classic Po Boys with Yum Yum Sauce
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken dipped in fish fry then layered with sauteed onions, cheese, and yum yum sauce.
Ingredients
  • For The Sandwiches:
  • 2 Sub Rolls
  • 1 pound of chicken breast cut into strips
  • 1 cup of AP flour
  • 1 cup of spicy fish fry
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 egg
  • Oil for frying
  • 1 small onion sliced thin
  • 1 cup of chopped lettuce
  • ½ a cup of cheddar cheese
  • 2 tbsp mayo
  • For the Yum Yum:
  • 1 tsp garlic powder
  • 1 tsp tomato paste
  • 1 tsp of sugar
  • ¼ cup of mayo
  • 1 tsp paprika
  • 1 tsp of water or milk
  • pepper to taste
Instructions
  1. In a deep sauce pan add oil ( enough to at least be ½ inch high)
  2. Heat oil to 350 degrees.
  3. In 1 bowl whisk the egg, in another bowl mix the flour and fish fry
  4. Dip the chicken into the egg then into the flour mixture.
  5. Fry until golden brown on each side. Internal temp should be around 160-165 and no longer pink in the middle.
  6. Slice chicken for easier eating.
  7. In a small sauce pan fry the onion slices with a drizzle of oil.
  8. To assemble the sandwich hollow out the sub rolls and slather the top with mayo.
  9. Line the bottom with the cheese then the chicken.
  10. Top with onions and lettuce.
  11. For the Yum Yum:
  12. Mix together the mayo, garlic, tomato paste, paprika and sugar.
  13. Add the water or milk to desired consistency.
  14. Pepper to taste.
  15. Drizzle a little yum yum sauce (and hot sauce if you want!)

chicken po boys

If I can’t make it to my favorite restaurant for some yummy po boys this is definitely the next best thing. Not to mention they are SO easy and quick for a week night dinner!

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Egg Sandwiches Smashed Full of Kettle Chips

egg sandwich

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.

egg sandwich

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.

Egg Sandwiches Smashed Full of Kettle Chips
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Zesty egg sandwich packed with traditional lunch goodies then topped with kettle chips!
Ingredients
  • 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 egg
  • 1 small tomato
  • a handful of kettle chips
Instructions
  1. Toast the bread.
  2. Heat a sauce pan over medium low heat.
  3. Add cooking spray or oil.
  4. Cook the egg into a slow scramble.
  5. Season with salt and pepper if you choose.
  6. Slather the toasted bread with the deli mustard.
  7. Add the egg, meat, cheese, pickles, and tomato.
  8. Top with chips then smash down top slice of bread for optimum bite!

egg sandwich

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!

egg sandwich

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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 😉

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