One of my all time favorite snacks is a crispy fried chicken bite with hot sauce. Hot sauce is basically my favorite food. I just try to find things to put it on since it is not social acceptable to drink it from the bottle.
Chicken thighs are big on the keto diet because they are fatter. I just think they have more flavor and can hold a marinade better. I took a pound of chicken thighs and sliced them up. Coated them with a little olive oil, salt, pepper, and some hot sauce. Wrapped them in uncured bacon and baked them until crispy.
An extra drizzle of buttery hot sauce and they are ready to dip!
These are right on par with a traditional chicken bite with less calories believe it or not! If you use a low sodium uncured bacon they are even better.
One pound of chicken thighs
1 pound of uncured bacon
1/2 cup of hot sauce
2 tbsp of olive oil
2 tbsp of butter
Salt and pepper
Preheat the oven to 450 degrees.
Slice chicken thighs into bite size pieces. You can get about 3 pieces per thigh.
Marinate chicken with salt, pepper, olive oil, and a drizzle of hot sauce. (15 minutes or so)
Have you ever tried to go low sugar before? Your taste buds completely change. Things are way saltier to me now. I played around with this recipe until I found a texture that matched my favorite peanut butter cookie recipe the closest.
The key here is to use room temperature butter and really whip it to get as much air as possible in the batter. Typically I am super against airy batter, but in this case it just works. If you don’t whip your batter the cookies will be pretty dry and crumbly.
You can add peanut chunks or pecans too! I think that would make an awesome topper.
1 cup natural peanut butter ( mine only had the ingredient peanuts)
My wedding is only 3 months away!!!! I am in extreme wedding boot camp mode. I’ve been reading through so many keto articles lately trying to jump start this last push to lose weight. We were pretty relaxed with our diet during the holidays. Plus Patrick did a special order of my all time favorite candy and filled our fruit bowl with oh henry bars. Have you ever had an oh henry? They are very similar to a baby ruth, but also has a layer of caramel. We still have a fruit bowl filled, but I refuse to eat any more until after the wedding!
This low carb pizza is perfect for anytime of the day. You can swap the pepperoni for bacon and eggs to make a delicious breakfast pizza.
I used low sugar marinara, thin sliced deli pepperoni, jalapeños, and mozzarella. The whole process took around 30 minutes which is shorter than the time to make real pizza dough.
I was really impressed by the structure of this pizza. It held up really well and the bottom had a nice crust.
6 oz of chicken breast
1/2 tsp of garlic
1 tsp of herbs oregano, basil
Salt and pepper
1/2 cup of mozzarella
Low sugar marinara
Toppings of your choice
Preheat the oven to 400 degrees
Roast the chicken with the herbs for 15 minutes or until cooked
Cool for a few minutes and toss into a food processor with the garlic, salt, pepper, and 1/4 cup of mozzarella
Merry Christmas!!! I couldn’t think of a better time of year to share my go to royal icing recipe. This is so kid friendly. The best part is the icing will harden in 2-5 minutes. Sometimes it’s just way too hard for me to wait around all day while waiting for icing to harden especially if we are doing a lot of different decorations.
I decorated these with the kids in about an hour. Since we didn’t use cream of tartar these actually tasted really good too!
My favorite design was the mittens. They were so easy!!!! Just a dip into red. Some piped white then sprinkles!
Royal Icing Recipe
2 tbsps of pasteurized egg whites
2 tbsps of vanilla
3 cups of powdered sugar plus more for thickening
In a large bowl mix the eggs and vanilla. Add in the sugar and whisk until smooth. You can add more vanilla or water if you need a thinner consistency. I like to start thick and slowly thin out. Add your food coloring and decorate! Let dry in between colors. Use sprinkles when the icing is still slightly wet.
How in the world is it only two weeks to Christmas already!!!! This is my all time favorite time of year. I have been preparing for weeks and now it is flying by so fast! We are having a Christmas party at the end of the month and I have been experimenting with lots of recipes to find the best to serve at the party. These cookies definitely made it!
I have been combing through recipes on Pinterest trying to find the ultimate chocolate chip cookie that doesn’t take me all day. These cookies come together in about 15 minutes and are so perfect for my cookie style. They are soft and chewy with slightly crisp edges. All the chocolate chips are melty and gooey.
Here are a few tips for your cookie making magic. Freeze some of your chocolate chips. I like to do an assortment of chocolates with room temp chunks and frozen chips. This helps them hold their shape while the chunks gets super melty. Bring your butter and egg to room temp before making your batter. Use parchment paper for these. If you use any tip make sure it is this one. This paper keeps the cookies from over browning and no mess.
2 cups of assorted chocolate chips/chunks
1 egg room temp
1 stick of salted butter room temp
3/4 cups of dark brown sugar
1/2 cup of granulated sugar
2 tbsp. corn starch
1 tsp baking soda
1 1/2 cup of AP flour
2 tbsp. of vanilla extract
holiday sprinkles of your choosing!
Preheat the oven to 350 degrees. Line your baking pan with parchment paper.
In a mixer add your butter and sugar. Whip until light and fluffy (around 3 minutes). Add in the vanilla and the egg. Start adding in your dry ingredients. Slowly mix until combined. Do not over mix. Add in the chocolate and sprinkles. Put in the fridge for about 5 minutes. Drop in even sized balls of dough on the parchment paper. Bake until the edges and tops are barely golden brown. About 7-10 minutes. I bang my pan after I pull them out of the oven to get rid of any extra air. Let rest about 3 minutes before moving to a cooling rack. Makes about 12 large cookies.
I hope you enjoy! PS. I am using a new blog layout and I haven’t figured out the recipe portion yet. I will soon!
This post is in collaboration with Rodelle Vanilla! All opinions are my own. I am so excited to be part of their cookie campaign again this year. Stop by their website to check out all the other ambassador’s cookie recipes!
It is finally that time of year! Let the Christmas cookie chaos begin! I have been practicing with dough recipes for weeks now. Last weekend we picked up a fresh cut tree and once the house started to smell like that sweet pine I was more inspired than ever.
Do you change your Christmas décor theme every year? Or do you keep it the same? We change ours, but filter in all of our favorite pieces. This is our first year in the new house so we wanted everything to be extra cozy with the big fireplace and the hard wood floors. Everything is red and black buffalo check with faux fur and mixed textures.
I am very excited to announce the first giveaway on Kelliericecakes in collaboration with Rodelle Vanilla! Entry is so simple. Just make sure you are following Kelliericecakes on Instagram and RodelleVanilla on Instagram, leave me a comment on my giveaway Instagram post letting me know what you are most excited about baking this holiday season, and that is it! The giveaway will last 12-2-2018 through 12-9-2018. Comment as many times as you would like! Rodelle will send the winner some of my favorite products to use during the holidays- 8oz cocoa, 2ct vanilla bean, 4oz vanilla paste, and 4oz vanilla extract.
Ok ok ok back to these soft chocolate gingerbread cookies. My favorite thing about this recipe is how they hold their shape while still being able to handle all the extra decorations. I like to dip mine in chocolate. For these I alternated with peppermint white chocolate and dark chocolate.
These cookies taste great alone, with buttercream, or royal icing. I tweaked the recipe my mom has always used to get this thick chewy texture with a hint of chocolate.
Thanks Giving is only weeks away! Every year I scramble to get everything ready in time. This year I am planning early and having a stress free holiday. What kind of holiday person are you? Christmas decorations before or after Thanks Giving?
Usually we wait until the weekend after Thanks Giving, but this year we were planning out our decorations and ended up putting half of them up already. We are currently half red buffalo plaid an half white pumpkins. It takes us so long to put up the decorations I just want to make sure we have a full month to enjoy them!
Now back to these sweet potato rolls. Patrick hates all things sweet potato and these are his favorite dinner rolls I have ever made. I have yet to tell him what they are made with … oops!
They always turn out so perfectly sweet and fluffy. This time I made a cinnamon honey butter that paired so well with them. Usually I make this dough in my bread machine, but this time I used the dough hook on my kitchen aid. The dough came together in minutes!
This past weekend I went to the most beautiful wedding! Patrick’s sister was married on this adorable rustic farm. She did an awesome job pulling everything together. One of my favorite parts was the smell throughout the venue. It was a blend of wood and fresh flowers. It made me think of Christmas. I had the honor of making her cake! She wanted a strawberry cake which is one of my favorites to make! I made a cream cheese buttercream and the filling was made with strawberry preserves from a local farmers market.
Low carb zucchini pappardelle with spicy sausage and marinara
small white onion chopped
handful of fresh herbs chopped (parsley, basil, and oregano)
2 cloves of chopped garlic
4 links of spicy sausage
1 tsp of crushed red pepper
¼ cup of olive oil
1 can of whole peeled tomatoes
1 cup of mushrooms
2 tsp of tomato paste
1 tsp of sugar
3 zucchinis spiraled
Preheat the oven to 400 degrees.
In a pan drizzle the sausage with olive oil
Add half of the chopped onion and the mushrooms
Bake for 20 minutes until the sausage is golden brown
In a sautee pan heat up a little olive oil, the onions, garlic, and crushed red pepper
Add the zucchini for sautee for 5 minutes
Remove the zucchini and set to the side
Add a little more olive oil in the pan, the whole tomatoes (break up with a fork), tomato paste, and sugar
Cook down for about 15 minutes
Slice the sausage and add to the sauce with the roasted mushrooms and onions
Season with salt and pepper
Add in the fresh herbs
Pour sauce over the zucchini and grate the cheese on top
Zucchini noodles are the closest I can get to the real thing. These thick spirals of zucchini are sautéed with fresh garlic and olive oil. I made Patrick’s portion with a blend of zucchini pappardelle and egg noodles. If you aren’t concerned with the carbs that is a super delicious way to ease yourself into the zucchini noodle world.
We picked up these spicy Italian sausages from Whole Foods. I roasted them with olive oil, mushrooms, and onion. They are perfect with this marinara sauce!
This sauce is a blend of fresh garlic, herbs, crushed whole tomatoes, olive oil, tomato paste, and crushed red pepper. You can just toss the zucchini lightly in the sauce, but I love extra sauce for the zucchini to soak up.
We love fresh grated cheese on our pasta. When you are using such simple ingredients it is important to pair with a really good quality cheese. I really like pecorino or parmesan. Something with really good texture and salt.
Happy Wednesday! We live right outside our town square. Tons of adorable restaurants and shops line the streets. On the weekends they close everything down and set up a mini farmers market for all the locals. However, this week we have been taken over by movie producers! They have been filming in the square all week. Refreshing all of the shops with fun new names. When we were coming home today they had just finished setting up a scene with a bunch of smashed cars. As much as I wish we didn’t have the traffic detours – I do think it is very cool to see.
I have been so excited to share this recipe! One of my favorite things to make after a long day at work is some kind of grilled seafood over roasted veggies. This recipe is so bright and fresh. I used the marinade and spice blend on jumbo shrimp as well as salmon fillets.
The Rodelle Seafood Seasoning is the perfect addition to my favorite recipe. You can check it out here! They created a blend of herbs, chunky salt, and sesame seeds perfect for any seafood cravings! My marinade is a very simple mix of fresh parsley, basil, lemon, and olive oil. Top with a little of the Seafood Seasoning and grill! I love that this meal comes together in 30 minutes.
Patrick likes to eat his seafood with basmati rice. I just eat with lots of veggies to stay low carb. Either way is a winner!
This Labor Day weekend ended up being filled with a lot more carbs then I intended! We had a busy few days at work before I headed up to North Carolina. My best friend just had her first baby and I already love her soooo much! Unfortunately, while we celebrated a new life the real reason I was in town is because my grandmother has not been doing well. They recently transferred her to hospice care. It is so hard to see her that way.
Due to the mix of the holiday and stress (and the awesome fall weather!) I was craving everything sweet. These brownies were perfect. They have that glossy crispy top and espresso fudge center. Swirled with caramel for a delicious caramel macchiato flavor.
Patrick enjoyed his served with extra caramel and a scoop of vanilla ice cream. This is an awesome treat for celebrating or just because you need a brownie!