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.
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.
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.
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!
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.
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.
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!
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!
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.
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…
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.
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!
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.
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!
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.
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!
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 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!
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!
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!
I 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.
Since 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.
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
Let the fish sit out for 30 minutes to come to room temp
Heat the grill
Lightly oil the fish and pat the seasoning thickly on top
Lay a piece of tin foil on the grill and top with the fish
Grill for 3-4 minutes on each side until the fish is heated through and opaque
Preheat the oven to 400 degrees
In an oven safe pan heat oven medium and add 1 tbsp of oil
Saute peppers and onions
Add chopped garlic once onions are translucent
Turn off the heat and add in the rice and tomato
Mix through and season with the blackening spice, garlic powder, paprika, and salt/pepper
Cook for 10 minutes until the rice starts to crisp slightly
Add lemon juice to melted butter
Serve over the rice and fish
Sprinkle with fresh basil
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
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.
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.
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.
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.
Fresh peach season is here! Only one of the best times of the summer for us. Since we live in the peach state there are always peaches at every grocery store, farmers market, fruit stand… everywhere! We love them fresh will whipped cream, in a pie, or in our ice cream! It has been a while since I made a no churn ice cream and I thought there was no better time with peach season here. A saucepan full of caramel later and this no churn peach and caramel ice cream was born!
I’m going to be honest- Patrick’s son and I thought it would be fun to eat this outside to get the “perfect drippy” picture. The second I snapped the shot we ran back into the air conditioning. I froze the ice cream over night so it was creamy and firm, but it melted in seconds when we stepped onto the patio. Gotta love that Georgia heat!
I had a little extra pie crust from another recipe so I crumbled it on top, but you can also crumble a sugar cone for the same crunch. I love how easy this recipe is to make. Patrick’s 6 year old was able to help me. I have been testing a lot of my recipes with the kids to make sure they truly are easy to replicate. Layers of creamy vanilla, frozen fresh peaches, and salty caramel are exactly what I want on a hot day!
Buffalo wing sauce is such a huge flavor in our house. We try to limited processed snack food around the house, but every time a new chip, pretzel, or any snack comes out flavored buffalo wings we have to buy them all. This Buffalo Chicken Pizza could definitely be a meal, but I think it is such a great appetizer. Something quick and easy to throw together for unexpected guests or super hungry kids.
If you have been following my recipes for a while you already know I am a huge believer in the chicken thigh. I usually buy them in bulk and freeze small portions for the week. The meat to me just has so much flavor and stays juicy. I personally feel like they fill me up quicker than the chicken breast. If you love the flavors of buffalo chicken, but not the calories definitely try using a little sauce over grilled or baked chicken thighs.
I used my go to pizza dough for this recipe because it comes together very quickly. I wanted something that would pair well with garlic and buffalo flavors. I topped the pizza with monterey jack cheese for a really melty bite.
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!
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.
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.
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.
Fluffy biscuits filled with eggs, cheese, carne asada, and hashbrowns
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
Preheat your oven to 400 degrees
Make sure the margarine is ice cold
In a large bowl mix the flours, baking powder, salt, and garlic
Chop the butter in small pieces and use your hands or a pastry cutter to mix into the dry ingredients
One you combined the butter and it resembles small crumbles add in the milk
Form the dough into a ball and refrigerate for 10 minutes
Roll or pat out on a floured surfaced to about 1½ inches thick
Press down with a biscuit cutter careful not to twist
Bake in a greased pan for 15 minutes or until golden
Slice and fill with the steak, cheese, hashbrowns, and egg
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!