Jerk Chicken and Rice

jerk chicken and rice

This Jerk Chicken is a game changer! I actually had a dessert planned to go up today, but we have made this multiple times in the past two weeks! With the holidays right around the corner I knew you guys needed this recipe… TODAY!

jerk chicken and rice

I love this dinner for multiple reasons. One- there is hardly any prep work. Everything is thrown into the oven and you can forget about it until they are done! Two- it is super cheap! Depending where you buy your chicken you can make this whole meal for $10-$15! Three- the flavors are out of this world!

jerk chicken and rice

This recipe is based off a recipe from my new favorite YouTube channel, Sortedfood. It is a channel about 3 friends that learn new cooking techniques from their 2 chef friends. I cannot stop watching! They are so creative and they mix flavor combos that you just can’t find anywhere else! When I saw their version of jerk chicken I knew I had to make it immediately. As in I finished the episode and scavenged my kitchen in search of ingredients. I didn’t follow their recipe exactly, but I did follow their chicken butchering skills!

jerk chicken and rice

The most important part of the dish is making sure you spatchcock the chicken (aka take out the backbone).  This allows you to really get the marinade into each part of the chicken. I have never had such juicy meat before and we tried this technique with a few different sizes of chicken.

I love this marinade because you get so many levels of flavor. The heat from the cayenne, the freshness from the herbs, and the bitterness from the lime zest all come together for the perfect balance.

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Jerk Chicken and Rice
Author: 
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Jerk chicken bursting with flavor over a fluffy bed of rice and beans.
Ingredients
  • For the chicken:
  • 1 whole chicken 4-6 pounds
  • 2 tbsp of cooking oil
  • 2 tbsp of paprika
  • 1 tbsp of cayenne pepper
  • 2 tbsp of salt
  • 2 tbsp of garlic powder
  • 5 cloves of garlic chopped
  • ¼ cup of chopped yellow or white onions
  • ¼ cup of fresh chopped herbs ( I used basil)
  • ½ tbsp of nutmeg
  • ½ tbsp of all spice
  • zest from 1 lime
  • juice from 1 lime
  • For the rice
  • 4 tbsp of butter
  • 2 cups of basmati rice
  • 1 cup of water
  • 1 can of coconut milk
  • 1 can of rinsed pinto beans
  • 2 tbsp of garlic powder
  • juice from 1 lime
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees
  2. With a very sharp knife cut the backbone out of the chicken and cut off all the extra fat/ skin around the top and bottom of the chicken
  3. In a large bowl mix the oil, lime, lime zest, herbs, onions, garlic, all the spices except ½ tbsp of paprika and ½ tsp of salt
  4. Add the chicken and massage the marinade over the chicken and under the skin
  5. Take a fork and poke through the chicken all over the breast and legs to allow the marinade to soak into the meat
  6. Set to the side while you prep the rice
  7. In a roasting pan add all the ingredients from the rice section and stir lighty
  8. Add a grill rack to the top of the roasting pan ( I used a cookie rack)
  9. Set your chicken on the top of the rack (this is going to let the rice absorb the juices as it cooks!)
  10. Take any remaining marinade and dump on top of the chicken
  11. Season with left over paprika and salt
  12. Roast for 20 minutes
  13. Fluff your rice and cook for another 15-20 minutes or until the internal temp reads 160
  14. Let rest for 10 minutes before slicing
  15. Dress with a little more lime juice!

jerk chicken and rice

I think next time I am going to try this recipe with a small turkey! I just want all these flavors all the time now. Seriously one of the easiest most delicious chicken recipes I have ever made!

 

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Creamy Chicken Pot Pies

chicken pot pie

**This is a sponsored post written by me on behalf of RAGÚ® Pasta Sauce. All opinions are entirely my own.

I am all about fresh ingredients. I often talk about places I love to shop. The biggest factor in keeping me as a customer is consistent, quality ingredients. Thankfully I have a Publix right around the corner so it is easy for me to run and grab what I need.

One of the biggest reasons I blog is because I am always in the kitchen creating! As my recipe starts to come together, I always think of ingredients that would just take the food over the top! There are often times when I will go to the grocery store multiple times in a day. It is important that I have a place I can count on.

chicken pot pie

If you are a frequent Publix shopper, you already know they usually run a great buy one, get one special. Publix is running a BOGO on RAGÚ® Pasta Sauce NOW through Wednesday, October 11th.  

chicken pot pie

This is the PERFECT time to stock up. RAGÚ has so many different sauces to choose from, and they could be a great base for any meal.

chicken pot pie

Now that it is officially fall, I am all about good, warm comforting food! Creamy, cheesy, chicken just keeps popping into my head. I was thinking about creating a soup, but it is still fairly warm here in Georgia. When I was making my list of ingredients, Patrick asked if I was making a pot pie. Umm now I am!

chicken pot pie

I used the RAGÚ Family Size Cheese Creations Classic Alfredo Pasta Sauce as the base for my Cheesy Chicken Pot Pies. This sauce is usually known for Chicken Alfredo, but since it is already packed with real cream and fresh cheese, it is also perfect for an easy pot pie! All that Parmesan and Romano cheese in this sauce is right up my alley! I used the family size, but you can also reduce the recipe and use the 16 oz. if you are serving less people.

You can make a giant pot pie for the family, but I love making individual pies. A really satisfying creamy base packed with vegetables topped with a crispy pie crust. Is it dinner time yet?

chicken pot pie

Chicken Pot Pie
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Jar of RAGÚ Family Size Cheese Creations Classic Alfredo Pasta Sauce 21.5 oz
  • 4 Cups of chicken stock
  • 1 Pound of chicken breast
  • ½ Pound of thick cut bacon cooked, drained, and chopped
  • 2 Tbsp of chopped garlic
  • 1 Medium yellow onion chopped
  • ½ Cup of carrots chopped
  • 2 Medium Yukon potatoes peeled and chopped
  • ½ Cup of chopped celery
  • 2 Tbsp of fresh ground pepper
  • 1 Tbsp of paprika
  • 1 Tbsp of garlic powder
  • 1 Cup of cheddar cheese shredded
  • 1 Package prepared pie crust dough
  • 1 Egg
  • 2 Tbsp of butter
  • Parsley or thyme
Instructions
  1. In a large sauce pan add the chicken and stock.
  2. Bring to a boil, lower heat and simmer until chicken is cooked through.
  3. Pull chicken out and set to the side to cool.
  4. Add the onion, celery, carrots and potatoes to the chicken stock.
  5. Simmer until potatoes and carrots are fork tender.
  6. Add the jar of RAGÚ Classic Alfredo.
  7. Lower the heat to medium low.
  8. Shred the chicken and add into the pot.
  9. Pour in the pepper, paprika, garlic, and garlic powder.
  10. Preheat the oven to 400 degrees.
  11. Add ½ cup of the cheddar, butter, and the bacon to the pot and turn off heat.
  12. Pour chicken mixture into individual oven safe bowls.
  13. Top each bowl with a circle of pie crust, I used the top of the bowls to measure the dough.
  14. Mix the egg with a tbsp of water and brush onto each crust.
  15. Sprinkle with remaining cheese.
  16. Bake for 25 minutes or until crust is golden brown.
  17. Top with fresh herbs and enjoy!

chicken pot pie

Is your mouth watering yet? Just image tapping your spoon through this cheesy crust and revealing all that creamy chicken. This meal will definitely bring smiles to the dinner table! You can check out the BOGO deal here through the Publix Weekly Ads. Be sure to get RAGÚ Pasta Sauce. It can easily be found on the pasta sauce aisle at Publix.

Don’t forget to tag me if you recreate this recipe! I love seeing all your recreations!

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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

 

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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!

 

 

 

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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!

 

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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

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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

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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!

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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!

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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

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