Spicy Beef Hot Pot

spicy beef hot pot

Hot Pot is one of those things that I think you either love or you hate. Most restaurants will have individual burners or share burners filled with savory broth. You cook a selection of meats and vegetables in your own simmering broth. Our favorite place also has a sauce bar. All you can eat chili oil? Sign me up! I did not go traditional today. I took all my favorite things from Hot Pot and made it a much easier clean up.

We had a new market open near us and I am almost embarrassed to tell you how many times we have been in the past 2 weeks. I say almost embarrassed because then I remember all the different kinds of dumplings and pork buns we have tried. Patrick is borderline obsessed with a little Ramen restaurant in the food court. Which is how this recipe came about this weekend. It has been threatening to snow flurry all weekend and every part of me wanted a rich beef soup. Not just any beef soup though. A hot pot style soup. Something with a rich broth and tons of goodies.

spicy beef hot pot

Most of these ingredients you can find right in your local grocery store. We purchased ours at a new local Asian market. If you have one close by definitely check it out! The herbs and vegetables are usually a fraction of the cost compared to local grocery stores. The selection is out of this world, and you can usually find really good deals on butchered meats.

spicy beef hot pot

I used pre-cubed rib eye. You can use any kind of beef you would like. Sliced brisket, stew meat, skirt steak sliced against the grain… anything works as long as you brown/sear the meat first.

Now lets talk about your heat tolerance. Mine is high- as in I tap out when fire comes out of my ears.  Patrick’s kids usually can handle fairly spicy, but I think this recipe would terrify them. So I am going to give you some options to make this family friendly.

If you are going to an Asian market you can pick up a hot pot starter. These are also available online or you could definitely make it yourself.

spicy beef hot pot

When searching for your hot pot base definitely take into account your heat preference. If you are more of a mild to medium spicy I would completely stay away from anything with Szechuan Peppercorns. I don’t think they are necessarily spicy, but sometimes you can get a bite that will unexpectedly numb your entire mouth. In theory I believe they are used to allow you to taste all the flavors in the hot pot, but if this is your first time making a recipe like this I would just skip them.

To build the base you will start by browning/ searing your meat. This is going to help tenderize the meat as well as build a lot of great flavor. Removed the meat then add in your broth and spices. Bring the broth to a rolling boil then drop down to barely a simmer before adding the meat back into the pot. Do not skip this step because it is going to give you super juicy bites of tender meat instead of chewy bites.

spicy beef hot pot

You can literally add anything to this soup. Some of my favorites are- mushrooms, cabbage, spinach, tomatoes, onion, egg, soup dumplings, noodles. Today we are using pork soup dumplings, shiitake mushrooms, garlic, Chinese noodles, and lots of fresh basil.

You can use any kind of dumplings you prefer, but I like the tiny bite size square dumplings. You can also have a dumpling sauce on the side for dipping. Yum!

Spicy Beef Hot Pot
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Spicy broth simmered with rib-eye, garlic, and mushrooms. Poured over basil, dumplings and Chinese noodles.
Ingredients
  • 6 cups of beef stock
  • ½ pound of cubed or sliced steak
  • 1 tsp of canola oil
  • 2 tbsp of chopped garlic
  • 1 cup of fresh herbs
  • 1 cup of mushrooms
  • 4 oz or 2 servings of dried pasta such as Chinese noodles, ramen, or spaghetti
  • 2 cups of dumplings
  • ¼ cup of hot pot base (Little Sheep is a good brand and I believe they sell it at Walmart)
  • Homemade Starter
  • If you want to make your own starter-
  • ¼ cup of canola oil
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp of soy bean paste
  • 1 tsp of cayenne or white pepper (depending on your heat level)
  • 1 tsp of garlic
  • 1 tsp of crushed red chili (optional)
  • 1 tsp of whole cloves (optional)
Instructions
  1. In a large soup pot heat 1 tsp of canola oil over medium heat
  2. Add in your meat careful not to crowd
  3. Brown/ sear your meat and set to the side
  4. Add in the chopped garlic and mushrooms
  5. Lower the heat and pour hot pot base over the top
  6. Add in the broth
  7. Bring to a boil
  8. Lower to barely a simmer (too hot will toughen your meat)
  9. Add the meat back in and simmer for 30-40 minutes
  10. minutes before serving add your noodles
  11. minutes before serving add in your dumplings
  12. Garnish with fresh herbs ( I love basil, but cilantro works too)
  13. Serve with a dumpling sauce and sriracha
  14. Or even a crusty hunk of bread

spicy beef hot pot

My Italian roots poked out a little here and I served mine with a load of crusty sourdough bread. Now before you judge my carbs on carbs on carbs just try a piece of warm bread dipped in this broth. It is so delicious!

I hope you enjoy my twist on a classic dish!

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Chocolate Ganache Cake

chocolate ganache cake

Chocolate ganache cake is one of those desserts you save for a celebration. Layers of moist fudge cake with a hint of espresso, silky chocolate buttercream, and espresso chocolate ganache swirled all over the rest of the cake. Every bite is rich without being overly sweet.

chocolate ganache cake

I first made this cake for my cooking demo at Macon Appliance Mart. The day was so packed and fast paced that I completely forgot to take pictures of the cake once it had been sliced. I can’t believe the demo was already 3 weeks ago! You guys have overwhelmed me with support and love!

viking range kitchen

It is so funny to look back to when LT ( owner of Macon Appliance Mart and my very best friend) and I were 18. We have always had huge dreams and encouraged each other to push ourselves. At the time he was in electronic sales and I was an office manager at a high end boutique. We both knew there were big things in our futures. The best part is I don’t think we have ever been competitive. Just a perfect support system.

viking range kitchen

Fast forward to 30(ish) and he is a business owner with a beautiful wife (aka my new best friend ha!), two little fur babies, and still gives the best advice. While I took a much different path when I moved away from him to Atlanta, GA to become an interior designer and somehow ended up in his footsteps in Electronic Sales. Currently, I am a sales manager sharing my life with Patrick, his two great kids, and our 4 fur children all while building the Kelliericecakes brand.

All the pictures above were taken at the demo in the Macon Appliance Mart Viking Range Kitchen. I feel so blessed to have such an amazing opportunity to do what I love while partnering with my best friend!

Since I forgot to take pictures at the event I decided to recreate this cake with a spooky theme!

chocolate ganache cakechocolate ganache cakechocolate ganache cake

Chocolate Ganache Cake
Author: 
Recipe type: Baking, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Moist chocolate cake with a hint of espresso, silky chocolate buttercream, rich espresso ganache.
Ingredients
  • 1¼ cup of AP flour
  • ¾ cup of high quality cocoa powder ( I used Rodelle Organic Cocoa Powder)
  • 1½ cup of sugar
  • ½ cup of brown sugar
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 2 eggs plus 1 egg yolk
  • 1 tsp of salt
  • ½ cup canola oil
  • 2 cups of boiling water plus 1 pack of instant espresso
  • Buttercream:
  • 1 stick of soft butter
  • ½ cup of cocoa powder
  • 1 tsp of vanilla or chocolate extract
  • ¼ cup of cream
  • 2 cups of powdered sugar
  • Ganache:
  • 4 oz of chopped semi sweet chocolate
  • ½ cup of cream
  • 1 tsp of instant espresso or coffee extract
  • Optional:
  • Sugar cookies, spooky candy, marshmallow, oreos
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray three 6 inch pans or two 8 inch pans to prep
  3. In a large mixing boil add the sugar, eggs, oil, extract.
  4. Mix together the remaining dry ingredients and add in mixing slowly.
  5. Pour in the espresso water very very slowly.
  6. If using a mixer you may need to scrap the bottom and sides to fully incorporate all the dry ingredients.
  7. Batter will be thin.
  8. Bake for 30 minutes or until set.
  9. For the buttercream:
  10. Mix the butter and 1 cup of sugar
  11. Add the extract and cocoa powder
  12. Alternate the remaining sugar and cream until desired consistancy
  13. Should be thicker than whipped cream, but easy to spread
  14. For the ganache:
  15. Pour the espresso, chocolate and cream into a microwave safe bowl and microwave in 30 second intervals until chocolate is smooth.
  16. After the layers have cooled
  17. Level them off with a knife and spread buttercream in between layers
  18. Spread a very thin layer of butter cream over the cake to crumb coat
  19. Leave in the freezer or fridge for 15 minutes to set
  20. Spread cooled ganache over the cake. (important to cool or your cake will melt all over)
  21. For the decorating:
  22. I made a tombstone and men out of sugar cookie dough
  23. I pulsed oreos into a "dirt"
  24. For the marshmallows I melted 2 cups and just pulled pieces with my fingers (warning!!! very messy!!!!)
  25. I used remaining cake pieces for form a grave
  26. Be creative! Or just eat as is!

chocolate ganache cakechocolate ganache cake

Enjoy!!!!! And don’t forget to check out Macon Appliance Mart if you are in the Western North Carolina area!

chocolate ganache cake

 

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Creamy Chicken Pot Pies

chicken pot pie

**This is a sponsored post written by me on behalf of RAGÚ® Pasta Sauce. All opinions are entirely my own.

I am all about fresh ingredients. I often talk about places I love to shop. The biggest factor in keeping me as a customer is consistent, quality ingredients. Thankfully I have a Publix right around the corner so it is easy for me to run and grab what I need.

One of the biggest reasons I blog is because I am always in the kitchen creating! As my recipe starts to come together, I always think of ingredients that would just take the food over the top! There are often times when I will go to the grocery store multiple times in a day. It is important that I have a place I can count on.

chicken pot pie

If you are a frequent Publix shopper, you already know they usually run a great buy one, get one special. Publix is running a BOGO on RAGÚ® Pasta Sauce NOW through Wednesday, October 11th.  

chicken pot pie

This is the PERFECT time to stock up. RAGÚ has so many different sauces to choose from, and they could be a great base for any meal.

chicken pot pie

Now that it is officially fall, I am all about good, warm comforting food! Creamy, cheesy, chicken just keeps popping into my head. I was thinking about creating a soup, but it is still fairly warm here in Georgia. When I was making my list of ingredients, Patrick asked if I was making a pot pie. Umm now I am!

chicken pot pie

I used the RAGÚ Family Size Cheese Creations Classic Alfredo Pasta Sauce as the base for my Cheesy Chicken Pot Pies. This sauce is usually known for Chicken Alfredo, but since it is already packed with real cream and fresh cheese, it is also perfect for an easy pot pie! All that Parmesan and Romano cheese in this sauce is right up my alley! I used the family size, but you can also reduce the recipe and use the 16 oz. if you are serving less people.

You can make a giant pot pie for the family, but I love making individual pies. A really satisfying creamy base packed with vegetables topped with a crispy pie crust. Is it dinner time yet?

chicken pot pie

Chicken Pot Pie
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Jar of RAGÚ Family Size Cheese Creations Classic Alfredo Pasta Sauce 21.5 oz
  • 4 Cups of chicken stock
  • 1 Pound of chicken breast
  • ½ Pound of thick cut bacon cooked, drained, and chopped
  • 2 Tbsp of chopped garlic
  • 1 Medium yellow onion chopped
  • ½ Cup of carrots chopped
  • 2 Medium Yukon potatoes peeled and chopped
  • ½ Cup of chopped celery
  • 2 Tbsp of fresh ground pepper
  • 1 Tbsp of paprika
  • 1 Tbsp of garlic powder
  • 1 Cup of cheddar cheese shredded
  • 1 Package prepared pie crust dough
  • 1 Egg
  • 2 Tbsp of butter
  • Parsley or thyme
Instructions
  1. In a large sauce pan add the chicken and stock.
  2. Bring to a boil, lower heat and simmer until chicken is cooked through.
  3. Pull chicken out and set to the side to cool.
  4. Add the onion, celery, carrots and potatoes to the chicken stock.
  5. Simmer until potatoes and carrots are fork tender.
  6. Add the jar of RAGÚ Classic Alfredo.
  7. Lower the heat to medium low.
  8. Shred the chicken and add into the pot.
  9. Pour in the pepper, paprika, garlic, and garlic powder.
  10. Preheat the oven to 400 degrees.
  11. Add ½ cup of the cheddar, butter, and the bacon to the pot and turn off heat.
  12. Pour chicken mixture into individual oven safe bowls.
  13. Top each bowl with a circle of pie crust, I used the top of the bowls to measure the dough.
  14. Mix the egg with a tbsp of water and brush onto each crust.
  15. Sprinkle with remaining cheese.
  16. Bake for 25 minutes or until crust is golden brown.
  17. Top with fresh herbs and enjoy!

chicken pot pie

Is your mouth watering yet? Just image tapping your spoon through this cheesy crust and revealing all that creamy chicken. This meal will definitely bring smiles to the dinner table! You can check out the BOGO deal here through the Publix Weekly Ads. Be sure to get RAGÚ Pasta Sauce. It can easily be found on the pasta sauce aisle at Publix.

Don’t forget to tag me if you recreate this recipe! I love seeing all your recreations!

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Sesame Udon Noodles And Crispy Chicken

crispy chicken and udon

I am not really sure how to classify this recipe. All I wanted to eat was some sesame drenched noodles and Patrick really wanted fried chicken. As long as I add a vegetable it counts as a balanced meal right?  Now you need to picture a big bowl of soft udon noodles coated in a sweet sesame soy sauce topped with sauteed veggies and crispy chicken. Yes this is one of my dream meals.

crispy chicken and udon

The first time I have ever had udon noodles was at Whole Foods. They had this amazing cold udon salad. They have such an amazing texture and the ability to soak up any sauces. The soft noodles pair perfectly with the crispy chicken. Of course I doused my noodles with hot sauce, but how can you not!? Hot sauce is perfect with crispy chicken. I bought a mix from the grocery store of raw veggies that were exactly what these noodles needed. Chopped cabbage, mushrooms, snow peas, and carrots seasoned lightly with salt and pepper.

crispy chicken and udon

This dish definitely rivals some of my favorite take out places. If you don’t like your noodles as soft you can cook them until just before they are done. The heat from the sauce will do the rest. Play around with the textures. Use your favorite veggies. I used toasted sesame seeds on top of the chicken for just a tiny bit more crunch.

Sesame Udon Noodles And Crispy Chicken
Author: 
Recipe type: Dinner, Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Soft sesame udon noodles wtih crispy chicken and sauteed veggies.
Ingredients
  • For the noodles:
  • 2 packages of udon
  • chopped assorted veggies (cabbage, snow peas, carrots)
  • ½ cup of soy sauce
  • 1 tbsp of brown sugar
  • 1 tsp crushed red pepper
  • 1 tsp of cooking oil
  • 1 tsp of toasted sesame oil
  • 1 tsp garlic
  • salt and pepper to taste
  • toasted sesame seeds to taste
  • For the chicken:
  • 1 pound of chicken breast
  • 2 eggs
  • 1 cup of flour
  • 1 cup of panko
  • 1 tsp of salt
  • 1 tsp of garlic powder
  • 1 tsp of paprika
  • 1 tsp of white pepper
  • 3 cups of oil for cooking
  • salt to taste
Instructions
  1. Preheat 3 cups of oil in a deep pot or cast iron skillet
  2. Cut the chicken into 4 thin strips
  3. Mix the flour, salt, garlic, paprika, and pepper
  4. Dredge the chicken into the flour mix
  5. Mix the 2 eggs together and add 1 tbsp of water
  6. Dip the chicken into the egg mixture
  7. Toss the chicken in the panko crumbs
  8. Fry until golden brown and internal temp hits 160 -165 degrees
  9. Drain on paper towel and salt lightly
  10. Cook udon noodles by package directions
  11. In a sauce pan saute the veggies in the tbsp of cooking oil season lightly with salt and pepper
  12. Set veggies to the side
  13. In a sauce pan add the soy sauce, sesame oil, brown sugar, garlic, crushed red pepper
  14. Bring to a slight boil then drop heat to a simmer for 1-2 minutes
  15. Take off heat
  16. Toss the sauce and noodles
  17. Top with veggies and chicken
  18. Sprinkle toasted sesame seeds over the top

crispy chicken and udon

Today happens to be our first perfect fall day. The weather is sunny, but around 65 degrees. I think it is calling for these sesame noodles and crispy chicken!

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Pistachio Butter Cake (Happy 2nd Birthday KellieRiceCakes.com!)

pistachio butter cake

Yesterday marked the 2 year birthday of kelliericecakes.com! I cannot believe how fast time has flown by here! I am so excited to have found such a perfect outlet for all my food cravings. It is great timing too, because next week I will be at Macon Appliance Mart cooking at our first food demo. Looking back to the day I launched I love seeing how this site and community has grown. I have met so many fantastic people on this journey and learned so much. I can’t wait to see what this new year brings!

pistachio butter cake

Today I wanted to share one of my favorite recipes to celebrate! This pistachio butter cake is definitely going to satisfy any sweet tooth! Airy layers of butter cake with sweet pistachio butter cream and a drizzle of dark chocolate ganache.

pistachio butter cake

You can definitely buy pistachio paste, but making your own is fairly easy. I decorated this cake with some roses I picked up at the farmers market. I have definitely been into simple cake decorating lately. A chocolate or caramel drizzle and fresh flowers will finish any cake!

Pistachios are the perfect compliment to this butter cake. So salty and savory. Sweet and salty is one of my favorite combos so I love the layers of pistachio flavor in the buttercream.

pistachio butter cake

Pistachio Butter Cake (Happy 2nd Birthday KellieRiceCakes.com!)
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Airy butter cake with a sweet pistachio butter cream and dark chocolate drizzle.
Ingredients
  • For the cake
  • 2¼ cups all-purpose flour
  • 1½ cups granulated sugar
  • 3 eggs + 1 egg yolk
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1¼ cups milk
  • ¼ cup vegetable oil
  • 1 stick butter melted and cooled
  • 2 tablespoon vanilla extract
  • For the pistachio paste
  • ¼ cup of pistachios
  • 2 tbsp of water
  • For the buttercream
  • 4 cups of powered sugar
  • 2 tbsp of vanilla extract
  • 3 tbsp of pistachio paste
  • 1 tsp of mint food coloring
  • ¼ cup of heavy cream
  • 2 sticks of soft butter
  • For the ganche
  • ¼ cup of heavy cream
  • 1 cup of dark chocolate chips
Instructions
  1. Preheat the oven at 350 degrees.
  2. In a mixer add the flour, sugar, baking powder, salt
  3. Mix lightly
  4. Add the butter, oil, vanilla, milk
  5. Turn the mixer on low
  6. Add the eggs one at a time
  7. Mix until dry ingredients are combined
  8. Pour into greased pans ( I used 3 6in pans, you can also use 2 8in pans)
  9. Bake for 30 minutes or until tops are set and lightly browned
  10. For the paste
  11. In a food processor pulse the pistachios and water until a thick paste forms
  12. For the frosting
  13. Mix the sugar, vanilla, butter, and pistachio paste until whipped
  14. Add in the cream a little at a time until you get the desired consistency
  15. For the chocolate ganche
  16. Heat cream in a sauce pan until the cream slightly bubbles around the edge
  17. Pull off the heat and add in the chocolate
  18. Stir until completely melted
  19. After the cakes have cooled, spread the icing over each layer.
  20. Stack layers and drizzle with chocolate

butter pistachio cake

Thank you for all of kind comments and support! Here is to another great year!

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Tiramisu Cheesecake and Big News!

tiramisu cheesecake

If you have been following my blog/social media for a while you will already know how much I believe in shopping local. Not only is the customer service experience so much better, but you typically find much better product.

I am excited to announce my long time favorite appliance store is partnering up with kelliericecakes.com! We will be doing a live cooking demo in their Viking show kitchen!

maconappliancedemo

I welcome anyone local to stop by! If you aren’t local keep a look out for our instastories to follow along! @kelliericecakes and @maconappliance

The menu is created around those moments when you suddenly have guests come over and you want to look like you have it together. I am creating three easy recipes that will look like you spent all day in the kitchen!

Now on to the Tiramisu Cheesecake!

tiramisu cheesecake

Two of our favorite desserts are Tiramisu and Cheesecake. Combined the two and wow! You have that creamy cheesecake bite with lots of rich coffee flavor. Seriously, the perfect dessert for coffee lovers. This cake received a unanimous thumbs up from the entire family.

tiramisu cheesecake

Imagine a graham cracker crust, a layer of coffee dipped lady fingers, smooth vanilla cheesecake, a layer of dark chocolate ganache and whipped cream. Yes please! I will take a slice with my morning coffee…

tiramisu cheesecake

Tiramisu Cheesecake and Big News!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Graham cracker crust layered with coffee dipped lady fingers, creamy vanilla cheesecake, and dark chocolate ganache!
Ingredients
  • 24 ounces of cream cheese at room temp
  • 1 cup of sugar
  • 2 eggs
  • 1 cup of sour cream
  • 1 cup of strong coffee
  • 1 package of lady fingers
  • ¼ cup of cocoa powder
  • 1 tsp of vanilla
  • 2 cups of graham cracker crumbs
  • 2 tbsp of brown sugar
  • 2 tbsp of melted butter
  • 1 cup of dark chocolate chips
  • ¼ cup of whipping cream
Instructions
  1. Preheat the oven to 400 degrees
  2. Mix the melted butter, brown sugar, and graham cracker crumbs
  3. Pack into the bottom of an 8 in spring form pan
  4. Bake for 5 minutes then let cool
  5. Mix together the sugar, cream cheese, and vanilla
  6. Add the eggs one at a time
  7. Mix in the sour cream
  8. Dip lady fingers into the coffee and layer over the graham cracker crust
  9. Sprinkle cocoa powder over the lady fingers
  10. Pour the cheesecake mixture on top
  11. Bake for 20 minutes at 400*
  12. Lower the heat to 325 and continue to bake until the top is slightly browned and the cake only jiggles slightly
  13. Let cool to room temp before placing the the fridge
  14. For the ganache:
  15. Pour the chocolate and cream into a bowl and microwave 30 seconds at a time until the cream slightly bubbles
  16. Stir until thick and smooth
  17. Pour over the cheesecake and let set until completely chilled
  18. * Since I covered the cheesecake in ganache I wasn't too worried about cracking. You can make a traditional water bath for the cheesecake to bake in if you want a perfectly smooth top.

tiramisu cheesecake

Make at your own risk! This is very hard to resist! :p

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Roasted Chicken Jalapeno Tacos

chicken and chili tacos

When you love to cook sometimes you get into a little bit of a routine. We have been eating a lot of the same dinners over and over because 1. we already know we love them and 2. they are quick and easy.

chicken and chili tacos

I was craving something with a lot of lime and spice. I ended up taking some fresh jalapenos, onion, garlic, and limes and roasting them down with my chicken breast. Pouring chicken broth over the chicken and veggies while roasting gave me a really rich flavorful sauce. After one bite I knew this had to be stuffed into a taco!

chicken and chili tacos

The only thing that made this roasted chicken even better was topping my taco with some baked fries covered in chili powder! We have an obsession with fries on our tacos and burritos. Go carb or go home? You can skip the side of rice and even the tortilla, but please don’t miss out on these crispy baked fries.

chicken and chili tacos

You know I love spicy. I was surprised by how mild these tacos were even after I mixed the fresh AND pickled jalapenos. So of course I added a little drizzle of Valentina sauce and a squirt of lime. Seriously, the best combination!

chicken and chili tacos

There is a sprinkle of fresh parsley over our tacos because we do not eat cilantro, but if you are a cilantro lover I would recommend a chop of fresh cilantro.

Roasted Chicken Jalapeno Tacos
Author: 
Recipe type: Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Roasted chicken, jalapenos, onions, garlic, and lime come together for a really fresh taco filling.
Ingredients
  • 2 fresh jalapenos chopped
  • 1 large yellow onion chopped
  • 2 cloves of garlic chopped
  • 2 cups of chicken stock
  • 2 chicken breasts
  • ¼ cup of pickled jalapeno
  • 1 tsp of garlic salt
  • 1 tsp of fresh cracked pepper
  • 1 tbsp of sugar
  • juice from 1 lime
  • ¼ cup of sour cream ( with more for serving)
  • 2 russet potatoes cleaned and cut into strips
  • 1 tsp of olive oil
  • 1 tbsp of chili powder
  • flour tortillas
  • sharp cheddar cheese
  • sour cream
  • hot sauce
  • fresh tomatoes
  • side of Spanish rice
Instructions
  1. Preheat the oven to 325.
  2. In a dutch oven add the chicken, chicken broth, jalapenos, onion, garlic, lime, lime rinds, sugar, garlic salt, and pepper.
  3. Roast for 30 minutes.
  4. Pull out the lime rinds and discard.
  5. Put the chicken on a plate and let cool for shredding.
  6. Preheat the oven to 400.
  7. Lay the potatoes on a sheet pan.
  8. Coat with olive oil and chili powder.
  9. Cook until golden brown about 15-20 minutes.
  10. Move the dutch oven to the oven range and bring the liquid to a boil.
  11. Add the shredded chicken and sour cream.
  12. Bring the heat to low.
  13. Cook until the sauce thickens about 10 minutes.
  14. Assemble your tacos!

chicken and chili tacos

Now try not to make this every day this week! 🙂

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Double Chocolate Chip Muffins

Rodelle Double Chocolate Muffins

For ages Patrick has been telling me one of his favorite breakfast pastries are double chocolate chip muffins. I don’t know why it has taken me so long to come up with my own version! These muffins are so light and fluffy. Packed with chocolate, but some how not too sweet. While they were meant to be an easy breakfast treat they have turned into Patrick’s favorite after dinner snack. These muffins are the perfect snacking size!

Rodelle Double Chocolate Muffins

I love serving mine warm with a little bit of butter tucked into the middle. I bet these would also be fantastic with a little warmed almond butter drizzled over the top! I made these jumbo size because there is nothing more satisfying to me then walking into a bakery and seeing those jumbo muffins in their breakfast glory!

Rodelle Double Chocolate Muffins

Rodelle is one of my favorite baking brands! To get that deep chocolate flavor without being too sweet I used Rodelle Gourmet Baking Cocoa and Rodelle Vanilla Paste.  I reached out to them recently because I live in a huge city and we have easy access to some of their baking ingredients, but I know all my friends in North Carolina order their Rodelle online. While this is not a sponsored post, they were nice enough to send me a few ingredients to test out for my readers!

Double Chocolate Chip Muffins

I sprinkled the tops of the muffins with some jumbo chocolate chips just to make sure the chocolate bits did not get lost. I’ve always been a blueberry fan myself, but these may have just changed my mind!

Double Chocolate Chip Muffins
Author: 
Recipe type: Breakfast, Baking
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Double chocolate chip muffins packed with ooey gooey chocolate flavor without being too sweet.
Ingredients
  • 2 cups of flour
  • 1 cup of sugar
  • 1 cup of Rodelle Gourmet Baking Cocoa
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 stick (1/2 cup) melted butter
  • 2 cups of full fat unflavored greek yogurt
  • 2 tbsp of Rodelle Vanilla Paste
  • 3 egg yolks (you can switch for 2 whole eggs, but the yolks provide a richer chocolate flavor)
  • 1½ cups of chocolate chips
  • Extra chocolate bits or sugar for the tops
Instructions
  1. Preheat the oven to 375 degrees
  2. In a large mixing bowl add in all the dry ingredients
  3. Stir to incorporate the dry ingredients
  4. Add in the wet ingredients and mix on low until everything is combined
  5. The batter will be thick (like a brownie batter)
  6. Fill a jumbo muffin tin ¾ of the way then top with extra chocolate or finishing sugar
  7. Bake for 15 minutes or until the muffins slightly rise and no longer jiggle
  8. If you poke the top with a tooth pick if should come out clean

Double Chocolate Chip Muffins

If you love chocolate this is definitely the recipe for you! If you try out this recipe please tag me @kelliericecakes so I can see your recreation!

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Grilled Fish and Dirty Rice

Grilled Fish and Dirty Rice

A few months ago we went to Pappadeaux for dinner. I convinced Patrick to try the dirty rice. He always orders fries and the rice at Pappadeaux with lemon butter is out of this world! He ordered some sort of blacked fish with crawfish and lemon butter over dirty rice. We still talk about how good that combo is!

Grilled Fish and Dirty RiceI don’t know if this recipe really qualifies as dirty rice, but it is soooo good with grilled fish. We eat this dish at least once a week. I’m not saying this dish is necessarily healthy because I do use a lemon butter sauce, but it is definitely lighter then the fried fish we usually eat. You can grill the fish in a grill pan if you don’t want to deal with preparing an outside grill, but I love the char you can get with an outside grill.

Grilled Fish and Dirty RiceSince we have been grilling so much fish I have learned a few tricks to set you up for success!

1. make sure you clean the grates on your grill really well and apply a very light layer of vegetable oil then wipe down with a paper towel 2. apply a very thin layer of olive oil, vegetable oil, or coconut oil to the fish before seasoning 3. salmon, tuna, and sword fish are usually thick enough to lay directly on the grate 4. delicate fish such as the tilapia I used needs to be placed on a grill plate or a piece of tin foil.

Grilled Fish and Dirty Rice

 

Grilled Fish and Dirty Rice
Author: 
Recipe type: Fish
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Grilled Fish and Dirty Rice
Ingredients
  • 1 pound of fish, salmon, tilapia and grouper work best
  • 2 tbsp blackening seasoning (whole foods has a great in house low salt version)
  • 1 tsp garlic powder
  • pepper to taste
  • 2 cups of prepared white or brown long grain rice
  • 1 cup chopped red bell pepper
  • 1 cup chopped onion
  • 1 tbsp chopped garlic
  • ½ cup chopped tomato
  • 1 tbsp of blackening seasoning
  • 1 tsp salt (if you are using a low salt blackening seasoning)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 large lemon
  • ½ cup melted butter
  • chopped fresh basil
  • ¼ cup of oil
Instructions
  1. Let the fish sit out for 30 minutes to come to room temp
  2. Heat the grill
  3. Lightly oil the fish and pat the seasoning thickly on top
  4. Lay a piece of tin foil on the grill and top with the fish
  5. Grill for 3-4 minutes on each side until the fish is heated through and opaque
  6. Preheat the oven to 400 degrees
  7. In an oven safe pan heat oven medium and add 1 tbsp of oil
  8. Saute peppers and onions
  9. Add chopped garlic once onions are translucent
  10. Turn off the heat and add in the rice and tomato
  11. Mix through and season with the blackening spice, garlic powder, paprika, and salt/pepper
  12. Cook for 10 minutes until the rice starts to crisp slightly
  13. Add lemon juice to melted butter
  14. Serve over the rice and fish
  15. Sprinkle with fresh basil

Grilled Fish and Dirty Rice

Do you ever watch those videos on tips and tricks for commercial food? They use laundry pins and paper towels to prop food up. Spray with oil to get the food glistening. Taking pictures of real food is sometimes so difficult. So many bloggers make their food early in the day then reheat later. Currently I work around 50 hours a week and try to squeeze blog time in whenever I can. For this dish I had exactly one hour before the sun set to try and prepare the food and my “table setting”. Usually I have time to think about the colors and ways to really show you guys how delicious the food really is. This recipe entailed a ton of comical mishaps along the way, but I had to post because it really is one of my favorite new meals! The rice has just enough crisp to offset the flaky fish and the lemon butter soaks right into each bite.

If you try this recipe please tag me so I can enjoy all your creations! #kelliericecakes

 

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Easy Chocolate Cherry Pie

easy chocolate cherry pie

Cherry pie is my all time favorite summer dessert! I wanted to come up with a recipe that looked beautiful, but was still easy enough to throw together quickly. After my second round making this pie I had Patrick’s eight year old make the filling just to test the easy factor. While I love cherries she loves chocolate so we compromised with this easy chocolate cherry pie.

chocolate cherry pie

This pie has a sweet flaky crust, a layer of juicy cherries, chocolate pudding, topped with tons of fresh whipped cream. You can make your own pie crust, buy a frozen one or use a roll of pie crust like I did. While Sophia whipped a box of dark chocolate pudding, I rolled out pie dough to fit our baking dish. I poked the dough with a fork a few times to make sure the bottom didn’t bubble to much and sprinkled a little sugar over the top.

easy chocolate cherry pie

Once I baked the crust I let it cool on the oven. Sophia rinsed a can of sour cherries in the sink and let them drain. I love the canned sour cherry pie filling, but I don’t like all the sugar syrup. Typically if I am in a hurry and don’t have time for fresh cherries I will just rinse a can of cherries. You still get great juicy cherry bites without all the extra added sugar.

easy chocolate cherry pie

To make the fresh whipped cream you just need 5 minutes, an ice cold mixing bowl, 1 cup of whipping cream, and a sprinkle of sugar. To assemble just take your cooled pie crust, fill with cherries, top with chocolate pudding, whipped cream, and your choice of decorative sprinkle. Sophia picked jumbo chocolate chips.

Easy Chocolate Cherry Pie
Author: 
Recipe type: Dessert, Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Easy Chocolate Cherry Pie
Ingredients
  • Pie crust dough
  • 1 can of sour cherries
  • 1 small box of instant dark chocolate jello
  • 2 cups of milk
  • 1 cup of heavy cream
  • 3 tbsp of sugar
  • chocolate chips or sprinkles for topping
Instructions
  1. Preheat the oven to 425 degrees
  2. Lay your pie crust in a baking dish and poke tiny holes in the bottom
  3. Sprinkle with ½ tbsp of sugar
  4. Bake for 15 minutes or until golden brown
  5. While the pie is baking pour your cherries into a dish and rinse
  6. Make sure you get all the remaining water drained out
  7. Prepare pudding according to the instructions on the box
  8. In a cold mixing bowl add the cream and remaining sugar, whip until stiff peaks form
  9. Spread your cherries into the cooled pie crust, top with chocolate pudding and cover with plastic wrap to prevent skin from forming
  10. Just before serving smooth the whipped cream on top of the pie and garnish as desired!

easy chocolate cherry pieeasy chocolate cherry pie

Now just try not to eat straight out of the dish :p!

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