Grilled Corn Cheese Dip

grilled corn and cheese dip

grilled corn and cheese dip

Summer is the one of my favorite seasons for appetizers, especially a dip! There are so many fresh ingredients available. During the colder months I usually make heavier appetizers since they are so comforting, but I love making dips and salsas during the summer! This grilled corn dip is a “lightened” version of my bacon dip. It is by no means healthy, but this dip is definitely a good alternative to some of the others out there.

grilled corn and cheese dip

This is one of those easy go to dips that you can serve at a BBQ or a casual gathering. These ooey gooey bites won’t stick around long! In all honesty I was just playing around with recipes when I made this. Patrick and I finished it off in about 15 minutes. Such a perfect combo of flavors. Everything I want in a summer grilled corn bite!

grilled corn and cheese dip

I served this dip up with a toasted baguette, but it would be great with some tortilla chips or fresh veggies. Our farmers market has some amazing sweet corn available right now PERFECT for grilling. We grilled a few cobs then let them cool before cutting the kernels off. Something about the sweet corn and sharp cheese just make such a fantastic bite!

Grilled Corn Cheese Dip
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
Fresh summer ingredients come together in this super cheesy dip!
  • 3 cups of grilled corn
  • 1 small sweet onion chopped
  • 1 tbsp of butter
  • 1 cup of light sour cream
  • ½ cup of mayo
  • 1 tsp of smoked paprika
  • 1 tsp of garlic powder
  • 2 cups of sharp shredded cheddar
  • ½ cup of pico de gallo
  • salt and pepper
  1. Preheat the oven to 400 degrees.
  2. In a sauce pan fry the chopped onions with the tbsp of butter.
  3. When they are nice and caramelized take off the heat.
  4. In a large bowl mix together the sour cream, mayo, paprika, garlic powder, and corn.
  5. Stir in the fried onions and one cup of cheese.
  6. Scoop into an oven safe dish.
  7. Season with salt and pepper.
  8. Cover with remaining cheese and bake for 15 minutes.
  9. Top with the pico de gallo and serve!

grilled corn and cheese dip

Enjoy at your next cookout! If you really want to spice it up add a little hot sauce on top.  Don’t forget to tag #kelliericecakes if you make this dip!

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Sausage, Mushroom, and Cheese Stuffed Shells

stuffed shells

These stuffed shells bring me back to my childhood. I don’t know how I have gone this long without making them myself. Growing up in an Italian household we typically celebrated holidays with some sort of pasta. With Thanksgiving only a few days away I wanted to offer a alternative to typical turkey and sides.

stuffed shells

I personally will be celebrating Thanksgiving on a different day. Due to the nature of my day job I will be working on the actual holiday. This dish is for those of you that might be too busy to do a full on Thanksgiving meal, but still want something special. Each shell is stuffed with so much garlic, so much onion, so much mushroom, and so much sausage. Every bite will burst with flavor and ooey gooey cheese.

stuffed shells

I finished the top with a little panko and fresh parm. Patrick does not liked baked pasta which is totally crazy to me  but if you are one of these people feel free to eat these shells right out of the pan without baking. Still good. The cheese just isn’t melty enough for me.

Sausage, Mushroom, and Cheese Stuffed Shells
Recipe type: Stuffed Shells, Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 8
Baked pasta shells stuffed with sausage, mushrooms, and cheese.
  • Large dried pasta shells
  • 2 cups of mozzarella cheese
  • 1 tbsp of Italian seasoning
  • 1 tbsp of chopped garlic
  • salt and pepper to taste
  • 1 cup of baby bella mushrooms chopped
  • 1 pound of spicy ground sausage
  • 1 cup of chopped onions
  • 2 cups of marinara sauce
  • crushed red pepper flakes to taste (optional)
  • 2 tbsp of panko crumbs
  • fresh shaved parm cheese
  • chopped parsley (optional)
  1. Preheat the oven to 400 degrees.
  2. Boil 6 cups of water and cook shells to al dente (just cooked, still holds shape)
  3. In a saute pan cook the sausage until you no longer see pink.
  4. Add onions and garlic.
  5. Add in mushrooms.
  6. Once the onions start to look translucent add the seasonings and 2 tbsp of marinara sauce.
  7. Stir in a handful of the cheese.
  8. Let the mixture cool slightly.
  9. Fill the shells and line a baking dish.
  10. Cover with remaining marinara.
  11. Follow with the mozzarella.
  12. Top with panko and parm.
  13. Cook for 15-20 minutes until cheese bubbles.
  14. Top with more parm and parsley!

stuffed shells

This Holiday season if you are low on time, but still want an impressive meal try out these stuffed shells! Don’t forget a side of crusty garlic bread.

stuffed shells

Look at that cheese crust!!!!


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Salty Olive and Cheddar Bread

cheddar olive bread

Something about fresh baked bread just gives my house such a homey feel. We do not eat a lot of bread believe it or not which is really hard on my Italian roots. My mother makes some of the greatest bread I have ever had. Growing up we always had home made yeast rolls with any special meal. While my family is not a fan of olives, I am obsessed! I love all kinds. The saltier the better. These olives I picked up from a local farmers market. Marinated in garlic, pepper, olive oil and thyme. I added the cheddar for a little creaminess and one more kick of salt.

cheddar olive bread

Since I have so much salt added to the bread I added a little extra sugar. It created the perfect balance of flavor in this yeast dough. I let the dough rise on the pan at room temperature then cut my slits into the dough. Then I allowed it to cold rise in the fridge for 30 minutes. I find that allowing the dough to rise in a colder environment gives you a much flakier crust.

cheddar olive bread

Salty Olive and Cheddar Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
Sweet yeast bread packed with cheddar and olives.
  • 1 packet of dry active yeast
  • 1 cup of warm water (more hot then cold but not too hot to the touch)
  • 1 egg
  • 3 tbsp of sugar
  • 1 tbsp of salt
  • 3½ cups of AP flour
  • ½ cup of chopped marinated olives
  • 1 tbsp of chopped garlic
  • 1 cup of shredded cheddar
  1. I used a bread maker to form my dough. You are welcome to use your hands or a standing mixture with dough hook.
  2. In the bread maker bowl I add my yeast, sugar and water. Then I let it sit for about 10 minutes until fragrant and bubbly.
  3. Add the egg.
  4. cups of flour.
  5. Adding salt last.
  6. (I don't like my salt touching the yeast because it can start to kill the rise)
  7. I set the bread maker to the dough setting. It kneads for 10 minutes rises for 30 minutes kneads for 10 minutes then rises for 1 hour.
  8. After the dough rises for the full 1.5 hours I lay it on a floured surface and lightly flatten.
  9. Add the cheese, olives, and garlic to the center.
  10. Then fold back up into a ball.
  11. I very lightly knead the ingredients into the dough.
  12. Then form an oval loaf.
  13. Pinch and tuck the ends of the dough to prevent spreading.
  14. Let rise on the counter for 15-20 minutes.
  15. Score the top with your choice of design.
  16. I like doing 3 even cuts down the center about ½ inch down.
  17. Let rise in the refrigerator for 15-20 minutes (this is optional but I really love the texture it gives the crust)
  18. Preheat the oven to 400 degrees.
  19. Bake for 30 minutes or until golden brown.

This dough is a great starter for any kind of yeast loaf you want to make. You can add different cheese, herbs, chocolate, really anything you can think of!

We had this bread with soup the first night then Patrick sliced it up with fried eggs for the rest of the week.

I really hope you try this recipe! Don’t forget to tag me #kelliericecakes if you do!

cheddar olive bread


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Steak, Eggs, and Cheese on Homemade Onion Bagels

steak bagel

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.

steak and egg bagel

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.

steak bagel

Steak, Eggs, and Cheese on Homemade Onion Bagels
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 sanwiches plus extra bagels
Steak, eggs and cheese on a homemade onion bagel
  • Ribeye thinly sliced (Mine was cooked medium rare)
  • 3 eggs
  • 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
  • onion flakes
  1. In a mixer with paddle attachment add the water, yeast and sugar.
  2. Let sit for about 5 minutes until yeast begins to bubble.
  3. Add in the egg yolks and flour.
  4. Begin to mix on medium low speed.
  5. Sprinkle in the salt over the mixture.
  6. Mix until a ball comes together about 10- 15 minutes.
  7. Sprinkle with a little extra flour.
  8. Let sit covered for 1 hour until double in size.
  9. Form into 6 equal balls of dough.
  10. Preheat oven to 425 degrees.
  11. Boil water.
  12. Flatten each ball in your hand to about an 1 thick.
  13. Use fingers to poke a hole through.
  14. Boil on each side for about 30 seconds.
  15. Sprinkle with onion flakes.
  16. Bake for 15 minutes until golden brown.
  17. Mix together the 3 eggs and cream.
  18. Scramble over low for nice creamy eggs.
  19. Season with salt and pepper.
  20. Pan fry the steak until warm.
  21. Split the bagels in half.
  22. Butter each side and layer with cheese, egg, and steak.
  23. Enjoy!

steak bagel

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!


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Grilled Stuffed Jalapeno Poppers

grilled stuffed jalapenos

After a month of low carb meals I was running out of options. Our daily feast of chicken and broccoli was getting a little dull. I still wanted to keep the meal low carb, but I didn’t want to sacrifice flavor.

Then I started dreaming about this place in down town Atlanta that makes cream cheese, cheddar, smoked pork fried jalapeno bites. Instead of pork I subbed mushrooms and I grilled everything since I am trying not to eat fried. image2 (42)

These poppers will melt in your mouth. So full of cheesiness and I added some blackening seasoning to kick up the flavor.

When you prep your jalapenos I highly recommend removing all seeds and ribbing. I love my food spicy, but the blackening seasoning is already going to up the heat level.

Grilled Stuffed Jalapeno Poppers
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
Grilled jalapenos stuffed with cheddar, cream cheese and mushrooms.
  • 6 medium jalapenos, halved and cleaned
  • 4 oz low fat cream cheese
  • 1 cup of low fat shredded cheddar cheese
  • 1 tbsp blackening seasoning
  • ¼ cup chopped bella mushrooms
  1. Preheat the grill (or the oven at 400)
  2. Mix together cream cheese and cheddar.
  3. Microwave for 30 seconds until the cream cheese is smooth.
  4. Add the mushrooms and seasoning.
  5. Mix then fill each jalapeno half.
  6. I made a foil packet and lined the jalapenos inside.
  7. This will help even out the heat and make sure the peppers are thoroughly cooked.
  8. Grill for 20 minutes checking to make sure they do not burn or roast for 15 minutes.

Perfect for a side or your next family BBQ!

image3 (30)

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Pizza Hand Pies

pizza pie

Pizza Hand Pie

What is better than a huge cheesy pizza folded in half to capture all the excess toppings? A hand pie crust filled with pizza toppings! All the goodness without the mess. I’m talking bubbling melted mozzarella, juicy veggies, garlic and marinara in a crispy crust.  Did I mention kid friendly? My boyfriend’s kids were highly skeptical, but once they bit into them and realized it was pizza it was two thumbs up!


I have seriously been trying to pack every meal with veggies lately. This hand pie has red peppers, green peppers, yellow onions, olives, mushrooms – so easy to customize. I would have added jalapenos, but the jar I had was so spicy. As in unbelievably spicy. You know how you can go to Subway on a Monday and have their jalapenos and they are perfect, but you go a few days later and they are miniature fire bombs? I think that is what is going on with these. I just happened to buy a jar filled with all the seeds from the other jars.

pizza crust These hand pies are different from calzones because I skipped the ricotta and added marinara. You do not have to put the sauce inside the hand pie. I just prefer the sauce to cook into the veggies. Just make sure you go fairly light so it does not spill out the sides.

Pizza Hand Pies
Recipe type: Dinner, Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
Crispy pizza crust stuffed with meats, cheeses and veggies.
  • Pizza dough
  • Egg wash (1 egg yolk plus water)
  • Assorted veggies
  • Sliced olives
  • Sliced mushrooms
  • Pepperonis
  • Mixture of Italian cheese - provolone, mozzarella, Parmesan
  • Italian seasoning
  • Marinara sauce
  • Olive oil
  1. Preheat your oven to 425.
  2. Divide the pizza dough into 4 equal balls.
  3. Roll out into 4 equal ovals on a lightly floured surface.
  4. Spoon about 1 tsp of marinara over the center of the dough. Do not get too close to the edge. Leave about an inch.
  5. Add the pepperoni and veggies.
  6. Top with a handful of shredded cheeses.
  7. Pull one side of the dough over the topping to meet the opposite edge.
  8. Use a fork to crimp the dough together.
  9. Roll the crimp one time and use the fork or fingers to pinch down again.
  10. It is important to add the extra roll over the dough edge to keep all those toppings locked up.
  11. Use a knife to cut 3 slits on the top to let steam out.
  12. Brush egg wash over crust.
  13. Drizzle olive oil and sprinkle with Italian seasoning.
  14. Bake for 20 minute until crust is golden brown.
  15. Keep an eye on them because they cook very fast. I cooked mine for 25 minutes. I should have pulled them out a few minutes earlier.

I hope you enjoy! This is one of my favorite meals. It is quick and easy with a fast clean up. I highly recommend heating the rest of the marinara with some crushed red pepper and olive oil for dipping! Yum!

pizza pie

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Savory Breakfast Quiche

breakfast quiche

January 1st you wake up so ready to take on the year. You have your check list of all the things you are going to tackle this year. If you are anything like me the first note is to be healthy. Drink more water. Eat more veggies. Train to run a marathon. Say see ya to the mandatory morning Diet Cokes.

January 10th I sit here sipping my Diet Coke… BUT I did bring you a recipe packed full of veggies! You can definitely customize this to your tastes. I am not saying this is the healthiest recipe, but it is not the worst thing you can eat. Heck you could even eliminate the pie crust and it would become a tasty Frittata. I just love that crunchy butter crust with the juices from the veggies and the melted cheese.


This can stand on its own without adding meat, but I have really been enjoying the Boars head maple turkey so I added a layer in this recipe. Ham, bacon, smoked turkey, sausage would all be fantastic in this quiche. Possibilities are seriously endless.

Savory Breakfast Quiche
Recipe type: Eggs, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
Savory breakfast quiche packed with turkey, cheese and layers of veggies.
  • 1 pie crust (home made or store bought)
  • 3 eggs
  • 1 cup of assorted cheeses (I used shredded colby jack)
  • 2 cups of assorted veggies (I used sweet onion, green pepper, red pepper,and bella mushrooms)
  • 4 ounces of meats ( I used maple turkey breast)
  • ¼ low fat milk
  • salt, pepper, paprika, nutmeg, garlic powder
  1. Preheat oven to 425.
  2. Mix together seasonings, milk and eggs. The amount of seasoning is up to you. I only used a pinch of nutmeg then about ¼ tsp of everything else. You can even add a splash of hot sauce at this point.
  3. Situate your pie crust into a greased pie pan. Poke holes in the bottom with a fork so the crust does not poof up and push your ingredients over.
  4. Layer half the cheese on the bottom of the crust.
  5. Add the meats.
  6. Add the veggies.
  7. Pour the egg mixture over everything. It will not cover everything. The eggs should come up just under the veggies. That is okay because the eggs rise a lot when baked.
  8. Top with the remaining cheese.
  9. Bake at 425 for 5 minutes then lower heat to 325. Bake for 20 - 25 minutes. Do not over bake. The quiche is ready when the eggs are not jiggly in the center.

I hope you try out this recipe! It is my favorite go to brunch quiche. Very flavorful and filling.

Breakfast quiche

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Smashed Avocado Havarti Bacon Grilled Cheese With Wickles Relish



Sometimes you just need to smash some avocado. In celebration of my new (improved) website I wanted to share something delicious. Something cheesy, covered in bacon, and spiced up with Wickles relish. This is not a sponsored post. I just LOVE Wickles. When I was shopping today I came across the spicy relish and knew I wanted to make something ASAP. This is what appeared shortly thereafter.


What you need:

Your favorite sandwich bread

6 slices of crispy bacon

Once sliced vine ripened tomato

Ripe avocado

4 slices of havarti cheese

Wickles Relish


salt and pepper


How to make it:

    Butter 4 pieces of sourdough bread, mine is from publix bakery. Heat your frying pan to over a medium flame and add the bread 2 pieces at a time. Top bread with havarti and leave in pan until the cheese starts to melt. Set bread to the side to cool. Cut your avocado in half and scoop onto 2 pieces of bread. I used a fork to smash the avocado lightly. Add mayo, salt, and pepper to your liking. I used about a tsp of mayo and liberally seasoned. Top with tomatoes, bacon, and about a tsp of the relish.


Press your 2 sides together. Cut and serve! Makes 2 servings. Prepare to fall in love!

  image1 (11)




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