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

 

Continue Reading

Affordable Spicy Paella

spicy paella

spicy paella

I have always had this weird obsession with paellas. They are so bold and bright with deep flavors. One of the reasons I believe they are often forgotten is the hefty price tag associated with the dish. Saffron is one of the most common ingredients found in paella. This spice is usually around $15 for a handful. While I LOVE saffron I decided to trade it out for smoked paprika. You will still get a bold flavor and instead of the rich yellow or orange the paprika turns the rice a deep red.

spicy paella

Another easy swap is using andouille sausage over the typical cured Spanish chorizo. When you pan fry the andouille you still get a ton of flavor to develop in a short amount of time. I love sauteing my veggies with the fried sausage to really add depth to every bite.

My grocery store does not have paella rice ready available so I switched it for arborio rice. Arborio rice is just tiny enough to soak up every little bit of broth. I actually kept adding extra broth to make sure I still had a little sauce for my bread. I skipped out on the mussels just because those are not my personal favorite. You can definitely add a few in at the end. Boneless skinless chicken thighs and shrimp are what I look forward to in a paella. Both of these proteins usually have great prices in my area especially if you have a Sprouts farmers market near by.

spicy paella

While I do believe an authentic paella taste is extremely hard to replicate without saffron- this affordable version is just as soul satisfying to me. It is such a beautiful dish and packed full of flavor. Honestly this came together so quickly as well. If you are looking to impress on a budget, this is the recipe to make!

spicy paella

Affordable Spicy Paella
Author: 
Recipe type: Rice
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An easy way to impress with bold colors and flavors in this affordable paella.
Ingredients
  • 1 pound of chopped boneless skinless chicken thighs
  • 2 tbsp of olive oil
  • 2 tbsp of smoked paprika
  • 2 tbsp of garlic powder
  • 1 tsp of chili powder
  • 1 tsp of red pepper
  • salt and pepper
  • 1 cup of chopped onions
  • 1 cup of stewed fire roasted tomatoes
  • 2 tbsp of chopped garlic
  • 3 cups of chicken broth
  • fully cooked sliced andouille sausage
  • 1 pound of shrimp shelled with tails on
  • 1½ cups of arborio rice
  • ½ cup chopped parsley
  • lemon wedges
  • Tabasco
Instructions
  1. Heat a large paella pan or saute pan over medium heat.
  2. Add the olive oil.
  3. Add chopped onion and sausage.
  4. Fry until onions begin to be slightly translucent and the edges of the sausage starts to brown.
  5. Remove the sausage and set to the side.
  6. Add in the chicken and cook until golden brown.
  7. Add garlic and rice.
  8. Season with salt and pepper, smoked paprika, garlic powder, red pepper and chili powder.
  9. Add in the stewed tomatoes and stir until all the rice is covered.
  10. Pour the broth over the top and stir into the rice.
  11. Bring to a boil.
  12. Lower to medium low heat.
  13. Add the sausage back in then cover.
  14. Cook for about 10 minutes.
  15. If your broth evaporates before the rice is done just add a little more on top.
  16. The important part is to make sure you do not stir the rice at all.
  17. When the rice is almost done (about 15 minutes) add the shrimp on top.
  18. Salt and pepper then cover.
  19. When all the liquid has absorbed and you start to hear a little crackling the rice is done.
  20. If you are unsure then just test the rice to make sure it has finished.
  21. Sprinkle with parsley and squeeze a little lemon over the top.
  22. I finish mine with Tabasco!

spicy paella

I know this is going to be one of my go to recipes this summer. Even Patrick’s kids ate their entire bowls! I don’t think this dish is too spicy. You can always omit the red pepper. I love the heat so I added lots of hot sauce to my bowl 🙂

Let me know if you try this recipe! I know you will love it!

 

 

 

Continue Reading

Baked Chicken Wings With A Garlic Buffalo Sauce

baked chicken wings

baked chicken wings

We are talking wings today. Superbowl is around the corner and these would be a perfect appetizer! BUT for me this is a way to have my favorite meal lightened up. They are so crispy with a burst of juice and all that spice from the sauce. These are one of my new favorite meals for sure! I served some salt and olive oil baked fries on the side. Our ranch was 1 cup of light sour cream, 1 tbsp of milk, 1 tsp of dill weed, 1 tsp of garlic powder, and 2 tsp of ground pepper. If you are doing Whole 30 or eating Paleo you can easily swap this out for approved ranch with homemade mayo.

baked chicken wings

Now I want to talk about this sauce. One of my favorite things to cook in the kitchen is chopped garlic. I love the smell of garlic heating up in olive oil or butter. Patrick always comes in the kitchen and asks what I’m doing when I drop that garlic into the skillet. You can use olive oil, butter, ghee, coconut oil – whatever you have on hand. I used 2 tbsp of salted butter then added 2 heaping tablespoons of chopped garlic. Then I sauteed for a few minutes over medium heat. Do not let the garlic brown. All you do after that is pour in a cup of your favorite hot sauce and finish with fresh ground pepper. Delicious!

baked chicken wings

Usually baked wings have a bad reputation because it is SO HARD to replicate that beautiful fried wing. The trick to getting that crispy skin is to boil the wings for 3-5 minutes before baking. You are going to render a lot of that fat which will help it crisp up fast!

Baked Chicken Wings With A Garlic Buffalo Sauce
Recipe type: Appetizer, Chicken Wings
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Crispy baked chicken wings in a garlic buffalo sauce!
Ingredients
  • 1 pound of mixed drumsticks and flats (frozen or fresh)
  • 6 quarts of water for boiling
  • 1 cup of hot sauce
  • 2 tbsp of butter (or clarified butter)
  • 2 tbsp of chopped garlic
  • 1 tbsp of fresh ground pepper ( you can eyeball this, I just like to have enough pepper to speckle throughout the sauce)
Instructions
  1. Preheat the oven to 400 degrees.
  2. Bring water up to a boil and boil the wings for 5 minutes.
  3. You will start to see the fat pulling off into the water.
  4. Drain and pat dry.
  5. Line the wings a baking tray. (If possible try not to use a non stick pan)
  6. Season lightly with salt and pepper.
  7. Bake for 15 minutes then flip to cook the other side.
  8. I used a bench scraper to flip so I could get any skin that was starting to stick.
  9. Bake for another 15 - 20 minutes depending on your preferred crispy level.

 

To make the fries just slice some potatoes and toss in olive oil and sprinkle with salt and pepper. Bake at 400 degrees for 20 minutes or until golden brown!

You won’t ever pull out your fryer again after you try these wings!

 

Continue Reading

Savory Tomato and Olive Pasta (With Ground Beef)

Savory Tomato and Olive Pasta

Savory Tomato and Olive Pasta

In the midst of all my holiday recipes I remembered this super easy savory tomato and olive pasta. A two pot pasta dish made in 30 minutes with tons of flavor! It starts with some of my all time favorite things: garlic, onion, and olive oil. Anytime I start a dish with those 3 ingredients my mouth just begins to water. Then you add in the ground beef with lots of spices. Roasted tomatoes and briney olives. Then stir in angel hair and a little pasta water. Let it simmer and top with TONS of Parmesan.

Savory Tomato and Olive Pasta

This recipe has so many flavors going on. Each component just as important as the next. This are my favorite types of pasta dishes. So rich you don’t need a lot of sauce. Plus it is such a gorgeous meal. A huge step up from the typical spaghetti and meat sauce.

Savory Tomato and Olive Pasta

Seriously- look at that sauce. So light and evenly tossed throughout the pasta. Yummm.

Savory Tomato and Olive Pasta (With Ground Beef)
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Savory Tomato and Olive Pasta With Ground Beef
Ingredients
  • 1 box of angel hair pasta
  • 6 cups of salted water for boiling
  • 1 pound of ground beef
  • 2 tbsp of chopped garlic
  • 1 small sweet onion chopped
  • ½ cup of olives
  • 1 can of roasted tomatoes
  • 1 tsp italian seasoning
  • 1 tsp garlic powder
  • 1 tsp crushed red pepper
  • salt and pepper to taste
  • 1 tbsp of olive oil
  • ½ cup of reserved pasta water
  • fresh or dried parsley
Instructions
  1. Boil the water and cook pasta according to package directions.
  2. Reserve ½ cup of pasta water.
  3. In a large saute pan cook the garlic, onion, and olive oil over medium high.
  4. Add the ground beef.
  5. Cook until completely browned.
  6. Season with salt and pepper.
  7. Add in the tomatoes and olives.
  8. Pour in the pasta water and bring to a simmer.
  9. Add in the pasta.
  10. Toss lightly and turn heat to medium low.
  11. Add in the rest of the seasoning.
  12. Sauce should not be watery, but just enough to coat all the pasta.
  13. Serve with lots of parm and parsley

Savory Tomato and Olive Pasta

Continue Reading

Nacho Cheese Burgers

nacho cheese burger

I have been craving a plate of nachos lately. Unfortunately, Patrick is not a big fan of tortilla chips so I am always trying to come up with a new spin on nachos. Homemade nacho cheese is what makes this fantastic burger. Fresh garlic and jalapenos sauteed before adding in sharp cheddar and monteray jack.

nacho burger

The hardest part about making burgers on the stove top is not drying them out. To be honest I am usually so focused on flavor I forget about the cook time on the burgers. When I told Patrick what I was making he actually cringed a little clearly remembering my well done burgers from last time. Oops! This time I am focused! These came out a perfect medium rare which is so important since we are using a very lean cut of meat.

nacho burger

I used a blend of my favorite spices: smoked paprika, fresh cracked sea salt, white pepper, garlic and onion. Yes I definitely satisfied my nacho craving with these! Feel free to reduce the recipe. We ended up sharing one burger since they were so massive.

Nacho Cheese Burgers
Recipe type: Burger, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Thin sirloin patties topped with home made nacho cheese.
Ingredients
  • For the burger:
  • 1 pound of ground sirloin
  • 1 tbsp cracked sea salt
  • 1 tbsp white pepper
  • 1 tbsp of garlic powder
  • 1 tbsp of smoked paprika
  • 1 egg
  • 1 tbsp fresh garlic
  • 2 tbsp of olive oil
  • 2 buns (or 4 if you want singles)
  • For the cheese sauce:
  • 1 cup of shredded cheese - cheddar and monteray jack
  • 1 tbsp of corn starch
  • 1 tbsp of fresh garlic
  • 1 chopped jalapeno seeds and veins removed
  • 1 cup of milk
  • 1 tsp of paprika
  • 1 tsp of chili powder
  • 1 tbsp of butter
  • Burger toppings:
  • Bacon
  • Tomatoes
  • Onions
  • Ketchup
  • Mayo
  • Whatever you decide
Instructions
  1. In a large mixing bowl mix together the sirloin, spices, and egg.
  2. Form into thin uniform sized patties.
  3. Preheat a skillet to medium heat.
  4. Add the olive oil.
  5. Cook the patties for about 3-5 minutes on each side depending on your temp preference.
  6. For the cheese:
  7. In a small sauce pan heat the butter.
  8. Add the garlic and jalapenos.
  9. In a bowl combined the cheese, spices and cornstarch.
  10. Add to the sauce pan.
  11. Make sure the heat is medium low.
  12. Add in the milk ¼ a cup at a time.
  13. Whisk constantly.
  14. Sauce should be smooth.
  15. In a frying pan fry ¼ a pound of bacon.
  16. Let drain.
  17. Warm your buns and top with your favorite toppings!

So next time you are craving some nachos, but do not want to use tortilla chips try out my burger recipe!

I promise it is so worth it.

I added lots of hot sauce.

It was delicious!

If you try this recipe don’t forget to tag me! #kelliericecakes

Continue Reading

Po Boys with Yum Yum Sauce

chicken po boys

I know I know. Another FRIED CHICKEN RECIPE!? I promise this is different. You can swap the chicken out for white fish or shrimp, but we just happened to have chicken on hand. Did I mention that once a month I load up on every cut of chicken and beef I can find and freeze them all? It makes it easy to come up with different ways to cook when I have options. I usually buy my produce every few days and fish once a week, but the rest I buy in bulk for the freezer.

When I left for work I thought I was going to be making chicken pasta so I sat some chicken out to defrost. By the time I got home I was craaaaaving a po boy. We love ordering from Red Crawfish. They make these enormous po boys filled with fresh fish, sauteed peppers and onions, and lots of yum yum sauce. I still had a bag of spicy fish fry left so I cut the chicken into strips and dipped them into a mix of flour and fish fry.

chicken po boys

I want to start making my sub rolls from scratch, but until then I will continue to buy from the Kroger bakery. These rolls are just under 6 inches and have a beautiful crust with soft pillow-y interiors. They are perfect for these po boy sandwiches. I hollowed out the inside so I could pack in the filling without too much bread in the way.

chicken po boy

Classic Po Boys with Yum Yum Sauce
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken dipped in fish fry then layered with sauteed onions, cheese, and yum yum sauce.
Ingredients
  • For The Sandwiches:
  • 2 Sub Rolls
  • 1 pound of chicken breast cut into strips
  • 1 cup of AP flour
  • 1 cup of spicy fish fry
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 egg
  • Oil for frying
  • 1 small onion sliced thin
  • 1 cup of chopped lettuce
  • ½ a cup of cheddar cheese
  • 2 tbsp mayo
  • For the Yum Yum:
  • 1 tsp garlic powder
  • 1 tsp tomato paste
  • 1 tsp of sugar
  • ¼ cup of mayo
  • 1 tsp paprika
  • 1 tsp of water or milk
  • pepper to taste
Instructions
  1. In a deep sauce pan add oil ( enough to at least be ½ inch high)
  2. Heat oil to 350 degrees.
  3. In 1 bowl whisk the egg, in another bowl mix the flour and fish fry
  4. Dip the chicken into the egg then into the flour mixture.
  5. Fry until golden brown on each side. Internal temp should be around 160-165 and no longer pink in the middle.
  6. Slice chicken for easier eating.
  7. In a small sauce pan fry the onion slices with a drizzle of oil.
  8. To assemble the sandwich hollow out the sub rolls and slather the top with mayo.
  9. Line the bottom with the cheese then the chicken.
  10. Top with onions and lettuce.
  11. For the Yum Yum:
  12. Mix together the mayo, garlic, tomato paste, paprika and sugar.
  13. Add the water or milk to desired consistency.
  14. Pepper to taste.
  15. Drizzle a little yum yum sauce (and hot sauce if you want!)

chicken po boys

If I can’t make it to my favorite restaurant for some yummy po boys this is definitely the next best thing. Not to mention they are SO easy and quick for a week night dinner!

Continue Reading

Spicy Beef Ramen Bowl

spicy beef ramen bowl

Ramen is one of those super comforting foods that we turn to for an easy dinner. Long gone are the days when we fill our foam cups with water and wait for noodles to soften. While dressing up a ramen packet is not new to me, this is definitely a more sophisticated approach. I am lucky enough to live near several Asian farmers markets so some of these ingredients will be optional. Delicious either way.  Yesterday we went to pick up some soybean paste (which I seriously cannot find in any other grocery store in our area!) and I was lost in the 3 aisles of noodles. Rice noodles, mung bean noodles, green bean noodles, wheat noodles, soba noodles, egg noodles… so many noodles everywhere! I went with a classic ramen noodle, but we purchased a few others for later experiments.

beef ramen bowl

I started by slicing some sirloin steak very thin and browning it in my soup pot with a little vegetable oil. Removing the meat and setting it to the side I then browned some fresh chopped brussel sprouts.  Again removing from the heat and setting to the side. I added onion and mushrooms let that saute then drizzled some soy sauce to deglaze my pan. Turning the heat down I poured in the beef stock. Mixing in the brown sugar and spices. I recommend using a beef stock cube or half a packet of beef ramen seasoning to really get a bold beefy flavor.

beef ramen

I make my noodles in a separate pot tossing them into the broth once they have softened. Then comes my favorite part! The eggs! I know a lot of recipes call for a soft boiled egg on top, but we like to add our eggs straight into the broth and let them poach in the beef seasoning. So wonderful!

Spicy Beef Ramen Bowl
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Spicy beef ramen soup bowls! Layers of beef flavor with soft noodles and veggies.
Ingredients
  • 4 oz of sirloin steak sliced
  • 6 cups of beef stock
  • 2 beef ramen packs or noodle of choice
  • beef ramen seasoning or a beef cube
  • 1 tsp soy bean paste (optional if you cannot find)
  • 2 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 1 cup of chopped brussel sprouts or cabbage
  • 1 cup of chopped onion
  • 1 cup of chopped mushrooms
  • 1 tsp garlic powder
  • 1 tsp of salt
  • 1 tbsp of chili paste (or sriracha)
  • ¼ of low sodium soy sauce
  • ¼ cup of brown sugar
  • 2 eggs
Instructions
  1. Prepare boiling water for the noodles.
  2. Add noodles and cook while preparing broth.
  3. In a large soup pot heat vegetable oil over medium high.
  4. Add in the meat and let it brown about 5 minutes.
  5. Remove meat and set to the side.
  6. Add chopped brussel sprouts and sesame oil to the pot and again brown over medium high,
  7. Lightly salt to taste, remove from heat and set to the side.
  8. Toss the onion and mushroom to the pot and begin to saute.
  9. Lower the heat to medium and mix in the brown sugar.
  10. Let the onions caramelize then add the soy sauce to de glaze the pot.
  11. Add in the garlic, chili paste, salt, and soy bean paste.
  12. Pour in the beef stock and stir.
  13. (Don't forget to drain the noodles they cook fairly quickly)
  14. Bring the heat back up to medium high and add in the beef seasoning.
  15. Let simmer for another 10 minutes then pour in the drained noodles.
  16. Crack 2 eggs into the broth and let cook through.
  17. I like dropping the eggs into opposite ends so I can make sure both people get a whole egg.
  18. Pour soup into bowls and top with brussel sprouts and hot sauce.
  19. Enjoy!

beef ramen bowl

I hope you try out our go to easy dinner! These brussel sprouts are everrrrything right now! Don’t forget to let me know if you try it out!

Continue Reading

Chicken Thighs With Salty Olives and Prosciutto

chicken thighs

These chicken thighs are the easiest Monday night recipe! This dish comes together in 30 minutes or less. No more Monday moody blues! Now you have this dish to look forward to! No one will ever know how fast you threw this meal together once they taste this sauce. The prosciutto and olives add a saltiness to this lemon cream sauce that mimics sauces that simmer for hours.

On Mondays I work a very late shift. Patrick always waits for me to eat so I have to get creative with our dinners. I need something that I can cook very quickly, but still has that great comfort food vibe. Usually I will save our pasta night for Monday since you can boil noodles in under 15 minutes.

chicken-thighs-with-olives-and-prosciutto

You start out with boneless skinless chicken thighs tossed lightly in corn starch. In a saute pan I heat up a little olive oil and brown the chicken thighs. I cook them to about 95 % done. Then remove from the pan. Then all the remaining ingredients are tossed in the pan and cooked down before adding the chicken back in. I used angel hair because I think this cut of pasta soaks up the sauce a little better then some other cuts. This dish really is all about the sauce!

Chicken Thighs With Salty Olives and Prosciutto
Cuisine: Dinner, Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Crispy chicken thighs over angel hair pasta, smothered in a salty lemon cream sauce with olives and prosciutto.
Ingredients
  • 1 pound of boneless skinless chicken thighs
  • ½ cup of corn starch
  • 2 tbsp olive oil
  • 1 tbsp chopped garlic
  • 1 tbsp smoked paprika
  • ½ cup of marinated olives (or your favorite olive)
  • 5 slices of prosciutto
  • 1 lemon
  • ¼ cup of cream
  • 1 cup of chicken stock
  • salt and pepper
  • 4 servings of cooked pasta
Instructions
  1. Prepare pasta and strain.
  2. Heat olive oil in a large saute pan over medium heat.
  3. Toss chicken in the corn starch.
  4. Tap off excess.
  5. Brown the chicken in the sauce pan.
  6. Cover to cook through. ( Takes about 10 minutes depending on how thick they are)
  7. Remove the chicken.
  8. Brown the prosciutto and garlic.
  9. Add ½ cup of the chicken stock to the pan and turn up the heat.
  10. Whisk or scrap the bottom to get everything up from the bottom of the pan.
  11. Add the olives and lemon juice.
  12. (If the chicken stock reduces down too quickly just add the remaining ½ cup)*
  13. Lower the heat to medium low and add in the cream and stir.
  14. Season with the paprika, salt and pepper.
  15. Add the chicken back into the pan and cook until no longer pink.
  16. Serve over pasta.
  17. * I used 1 full cup of stock. I started with half a cup then after the stock cooked down and I scrapped all those beautiful brown bits up I felt like it was reducing too quick and added more. It is honestly your preference to how much sauce you want over the pasta.

chicken thighs

Thanks for stopping by! I’m going to go recreate this again now. These pictures brought back too many memories :p

Continue Reading

Spicy Vietnamese Beef Noodle Bowl

beef noodle bowl

Where we live there is a fantastic Asian restaurant on every corner. Korean BBQ, Hot Pot, Chinese dumplings, Pho- seriously everything you could dream of is within a 2 mile radius from our house. I wanted to try recreating a traditional Vietnamese beef noodle bowl that can be served within an hour. Honestly  you can probably serve this in 30 minutes, but I wanted to have a very flavorful broth.

spicy beef bowl

I started with a lean top round steak that I sliced very very thin. You can use any beef that you like, the more fat the more flavor. Since I was adding noodles to the dish I used a leaner beef to cut some calories. I marinated the sliced beef in soy sauce and garlic while my broth was simmering.

beef noodle bowl

The broth starts with sauteing chopped onion and garlic. Then adding pureed ginger, sriracha sauce, and beef broth. Simmer until the broth begins to reduce then add the marinated beef. These bold flavors are so fragrant and spicy. My whole kitchen smelled so warm and cozy. Plus my favorite thing about rice noodles is the cook time. You just boil some water and pour it over the noodles. Letting them sit until soft and thickened.

Spicy Vietnamese Beef Noodle Bowl
Recipe type: Soup, Noodle Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Spicy beef broth filled with beef and veggies over soft rice noodles.
Ingredients
  • 3 cups of beef broth
  • ¼ cup of sriracha (or less depending on your taste buds)
  • 1 cup of chopped onion
  • 5 chopped garlic cloves
  • 1 tbsp pureed ginger
  • ¼ cup soy sauce
  • 1 pound of sliced beef
  • 1 tbsp sesame seeds (optional)
  • 2 tbsp chopped green onion
  • 2 cups of prepared rice noodles
  • sriracha to taste
Instructions
  1. In a large bowl marinate the beef with the soy sauce and 2 garlic cloves.
  2. Saute the onion and the rest of the garlic in a soup pot.
  3. Add the ginger, sesame seeds and broth.
  4. Bring to a boil.
  5. Reduce to a simmer and add the sriracha sauce.
  6. Once the broth begins to reduce add the beef.
  7. Cover over medium low for 30 minutes to an hour.
  8. Pour beef and broth over the rice noodles.
  9. Serve with green onion and sriracha.

beef noodle bowl

Next time you are in the mood for something spicy and comforting try out this spicy beef noodle bowl!

Continue Reading

Cheesy Steak and Lobster Fries

surf and turf fries

Lobster fries have been blowing up my instagram feed lately. Everyone is serving up crispy salty fries covered in lobster to celebrate summer. This is a trend I can definitely get on board with! I wanted to add something a little extra because I just don’t seem to know when to stop. These fries are coated with a light dusting of seasoning salt, warm queso drizzled on top then piled with lobster and a side of steak.  These surf and turf fries bring a whole new meaning to summer dinner.

surf and turf fries

Did I mention the red wine mushroom sauce drizzled over the steak? This sauce mixed with the cheese and fries is pure heaven. Lobster and steak are fairly lean proteins, but adding this cheese and buttery wine sauce turns the meal into quite the indulgence.

lobster fries

I remember growing up and thinking surf and turf was a dinner special for retired people. Now as a 30 year old woman I know surf and turf is just special and it is for all people. The first time I had a surf and turf special it was a seared ribeye topped with shrimp and garlic butter. I didn’t think there could be anything better. Now I know there is. This cheese. This filet. This buttery lobster. Seriously a match made in heaven.

Cheesy Steak and Lobster Fries
Recipe type: Dinner, Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Filet Mignon in a rich red wine mushroom sauce with crispy seasoned fries covered in cheese and lobster.
Ingredients
  • ½ pound of filet mignon
  • 1 lobster tail
  • 2 russet potatoes
  • 4 tbsp of salted butter, melted
  • 1 tbsp seasoning salt
  • 1 shallot chopped
  • ½ baby bella mushrooms
  • 1 cup of shredded queso cheese (my favorite is the white queso blend from Kroger)
  • 1 tsp corn starch
  • ½ cup of milk (I used 2%)
  • ½ tsp cayenne pepper
  • Oil for frying.
Instructions
  1. Cut potatoes into slices.
  2. Soak in a bowl of water.
  3. Prepare skillet or fryer with oil.
  4. Heat to 350.
  5. Dry the potatoes with paper towel.
  6. Fry until golden brown.
  7. Toss with seasoning salt.
  8. Heat a saute pan over medium high and add 1 tbsp of the melted butter.
  9. Liberally season the filet with salt pepper or your seasoning of choice.
  10. Pan fry the filet on one side for 4-5 minutes.
  11. Flip and fry for 1 minute.
  12. Place the meat to the side and allow to rest.
  13. Turn the heat up to high.
  14. Drizzle red wine into the pan and let cook off slightly.
  15. Add the shallot and mushrooms.
  16. Cook for 5 minutes or until mushrooms are tender.
  17. In a clean pan add 2 tsbp of melted butter and heat over medium.
  18. Pull the meat out of the lobster tail and saute in the butter.
  19. Cook for about 2 minutes each side.
  20. Remove from heat and cut into bite size pieces.
  21. In a small pot add the last of the melted butter.
  22. Toss the shredded cheese with the corn starch.
  23. Add milk to the pot and start to heat over medium low.
  24. Add in the cheese and cayenne pepper.
  25. Mix until melted through.
  26. To assemble-
  27. Spoon the mushroom sauce over the steak.
  28. Layout a handful of fries and cover with a drizzle of cheese.
  29. Top with lobster.

lobster fries

If you do one thing this weekend please let it be trying this recipe! These are my new guilty pleasure!

Continue Reading