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.
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!
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!
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.
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.
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.
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.
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.
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.
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.
Ribeye thinly sliced (Mine was cooked medium rare)
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
In a mixer with paddle attachment add the water, yeast and sugar.
Let sit for about 5 minutes until yeast begins to bubble.
Add in the egg yolks and flour.
Begin to mix on medium low speed.
Sprinkle in the salt over the mixture.
Mix until a ball comes together about 10- 15 minutes.
Sprinkle with a little extra flour.
Let sit covered for 1 hour until double in size.
Form into 6 equal balls of dough.
Preheat oven to 425 degrees.
Flatten each ball in your hand to about an 1 thick.
Use fingers to poke a hole through.
Boil on each side for about 30 seconds.
Sprinkle with onion flakes.
Bake for 15 minutes until golden brown.
Mix together the 3 eggs and cream.
Scramble over low for nice creamy eggs.
Season with salt and pepper.
Pan fry the steak until warm.
Split the bagels in half.
Butter each side and layer with cheese, egg, and steak.
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!
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.
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.
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.
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.
Crispy pizza crust stuffed with meats, cheeses and veggies.
Egg wash (1 egg yolk plus water)
Mixture of Italian cheese - provolone, mozzarella, Parmesan
Preheat your oven to 425.
Divide the pizza dough into 4 equal balls.
Roll out into 4 equal ovals on a lightly floured surface.
Spoon about 1 tsp of marinara over the center of the dough. Do not get too close to the edge. Leave about an inch.
Add the pepperoni and veggies.
Top with a handful of shredded cheeses.
Pull one side of the dough over the topping to meet the opposite edge.
Use a fork to crimp the dough together.
Roll the crimp one time and use the fork or fingers to pinch down again.
It is important to add the extra roll over the dough edge to keep all those toppings locked up.
Use a knife to cut 3 slits on the top to let steam out.
Brush egg wash over crust.
Drizzle olive oil and sprinkle with Italian seasoning.
Bake for 20 minute until crust is golden brown.
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!
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.
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
4 slices of havarti cheese
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!