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.
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.
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!
Affordable Spicy Paella
Recipe Type: Rice
Author: Kellie Rice
An easy way to impress with bold colors and flavors in this affordable paella.
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
1 1/2 cups of arborio rice
1/2 cup chopped parsley
Heat a large paella pan or saute pan over medium heat.
Add the olive oil.
Add chopped onion and sausage.
Fry until onions begin to be slightly translucent and the edges of the sausage starts to brown.
Remove the sausage and set to the side.
Add in the chicken and cook until golden brown.
Add garlic and rice.
Season with salt and pepper, smoked paprika, garlic powder, red pepper and chili powder.
Add in the stewed tomatoes and stir until all the rice is covered.
Pour the broth over the top and stir into the rice.
Bring to a boil.
Lower to medium low heat.
Add the sausage back in then cover.
Cook for about 10 minutes.
If your broth evaporates before the rice is done just add a little more on top.
The important part is to make sure you do not stir the rice at all.
When the rice is almost done (about 15 minutes) add the shrimp on top.
Salt and pepper then cover.
When all the liquid has absorbed and you start to hear a little crackling the rice is done.
If you are unsure then just test the rice to make sure it has finished.
Sprinkle with parsley and squeeze a little lemon over the top.
I finish mine with Tabasco!
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!
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.
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!
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
Crispy baked chicken wings in a garlic buffalo sauce!
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)
Preheat the oven to 400 degrees.
Bring water up to a boil and boil the wings for 5 minutes.
You will start to see the fat pulling off into the water.
Drain and pat dry.
Line the wings a baking tray. (If possible try not to use a non stick pan)
Season lightly with salt and pepper.
Bake for 15 minutes then flip to cook the other side.
I used a bench scraper to flip so I could get any skin that was starting to stick.
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!
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.
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.
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
Savory Tomato and Olive Pasta With Ground Beef
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
1/2 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
1/2 cup of reserved pasta water
fresh or dried parsley
Boil the water and cook pasta according to package directions.
Reserve 1/2 cup of pasta water.
In a large saute pan cook the garlic, onion, and olive oil over medium high.
Add the ground beef.
Cook until completely browned.
Season with salt and pepper.
Add in the tomatoes and olives.
Pour in the pasta water and bring to a simmer.
Add in the pasta.
Toss lightly and turn heat to medium low.
Add in the rest of the seasoning.
Sauce should not be watery, but just enough to coat all the pasta.
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.
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.
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
Thin sirloin patties topped with home made nacho cheese.
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 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
Whatever you decide
In a large mixing bowl mix together the sirloin, spices, and egg.
Form into thin uniform sized patties.
Preheat a skillet to medium heat.
Add the olive oil.
Cook the patties for about 3-5 minutes on each side depending on your temp preference.
For the cheese:
In a small sauce pan heat the butter.
Add the garlic and jalapenos.
In a bowl combined the cheese, spices and cornstarch.
Add to the sauce pan.
Make sure the heat is medium low.
Add in the milk 1/4 a cup at a time.
Sauce should be smooth.
In a frying pan fry 1/4 a pound of bacon.
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
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.
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.
Classic Po Boys with Yum Yum Sauce
Recipe Type: Sandwich
Chicken dipped in fish fry then layered with sauteed onions, cheese, and yum yum sauce.
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
Oil for frying
1 small onion sliced thin
1 cup of chopped lettuce
1/2 a cup of cheddar cheese
2 tbsp mayo
For the Yum Yum:
1 tsp garlic powder
1 tsp tomato paste
1 tsp of sugar
1/4 cup of mayo
1 tsp paprika
1 tsp of water or milk
pepper to taste
In a deep sauce pan add oil ( enough to at least be 1/2 inch high)
Heat oil to 350 degrees.
In 1 bowl whisk the egg, in another bowl mix the flour and fish fry
Dip the chicken into the egg then into the flour mixture.
Fry until golden brown on each side. Internal temp should be around 160-165 and no longer pink in the middle.
Slice chicken for easier eating.
In a small sauce pan fry the onion slices with a drizzle of oil.
To assemble the sandwich hollow out the sub rolls and slather the top with mayo.
Line the bottom with the cheese then the chicken.
Top with onions and lettuce.
For the Yum Yum:
Mix together the mayo, garlic, tomato paste, paprika and sugar.
Add the water or milk to desired consistency.
Pepper to taste.
Drizzle a little yum yum sauce (and hot sauce if you want!)
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!
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.
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.
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
Spicy beef ramen soup bowls! Layers of beef flavor with soft noodles and veggies.
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)
1/4 of low sodium soy sauce
1/4 cup of brown sugar
Prepare boiling water for the noodles.
Add noodles and cook while preparing broth.
In a large soup pot heat vegetable oil over medium high.
Add in the meat and let it brown about 5 minutes.
Remove meat and set to the side.
Add chopped brussel sprouts and sesame oil to the pot and again brown over medium high,
Lightly salt to taste, remove from heat and set to the side.
Toss the onion and mushroom to the pot and begin to saute.
Lower the heat to medium and mix in the brown sugar.
Let the onions caramelize then add the soy sauce to de glaze the pot.
Add in the garlic, chili paste, salt, and soy bean paste.
Pour in the beef stock and stir.
(Don’t forget to drain the noodles they cook fairly quickly)
Bring the heat back up to medium high and add in the beef seasoning.
Let simmer for another 10 minutes then pour in the drained noodles.
Crack 2 eggs into the broth and let cook through.
I like dropping the eggs into opposite ends so I can make sure both people get a whole egg.
Pour soup into bowls and top with brussel sprouts and hot sauce.
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!
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.
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
Crispy chicken thighs over angel hair pasta, smothered in a salty lemon cream sauce with olives and prosciutto.
1 pound of boneless skinless chicken thighs
1/2 cup of corn starch
2 tbsp olive oil
1 tbsp chopped garlic
1 tbsp smoked paprika
1/2 cup of marinated olives (or your favorite olive)
5 slices of prosciutto
1/4 cup of cream
1 cup of chicken stock
salt and pepper
4 servings of cooked pasta
Prepare pasta and strain.
Heat olive oil in a large saute pan over medium heat.
Toss chicken in the corn starch.
Tap off excess.
Brown the chicken in the sauce pan.
Cover to cook through. ( Takes about 10 minutes depending on how thick they are)
Remove the chicken.
Brown the prosciutto and garlic.
Add 1/2 cup of the chicken stock to the pan and turn up the heat.
Whisk or scrap the bottom to get everything up from the bottom of the pan.
Add the olives and lemon juice.
(If the chicken stock reduces down too quickly just add the remaining 1/2 cup)*
Lower the heat to medium low and add in the cream and stir.
Season with the paprika, salt and pepper.
Add the chicken back into the pan and cook until no longer pink.
Serve over pasta.
* 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.
Thanks for stopping by! I’m going to go recreate this again now. These pictures brought back too many memories :p
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.
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.
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
Spicy beef broth filled with beef and veggies over soft rice noodles.
3 cups of beef broth
1/4 cup of sriracha (or less depending on your taste buds)
1 cup of chopped onion
5 chopped garlic cloves
1 tbsp pureed ginger
1/4 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
In a large bowl marinate the beef with the soy sauce and 2 garlic cloves.
Saute the onion and the rest of the garlic in a soup pot.
Add the ginger, sesame seeds and broth.
Bring to a boil.
Reduce to a simmer and add the sriracha sauce.
Once the broth begins to reduce add the beef.
Cover over medium low for 30 minutes to an hour.
Pour beef and broth over the rice noodles.
Serve with green onion and sriracha.
Next time you are in the mood for something spicy and comforting try out this spicy beef noodle bowl!
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.
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.
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
Filet Mignon in a rich red wine mushroom sauce with crispy seasoned fries covered in cheese and lobster.
1/2 pound of filet mignon
1 lobster tail
2 russet potatoes
4 tbsp of salted butter, melted
1 tbsp seasoning salt
1 shallot chopped
1/2 baby bella mushrooms
1 cup of shredded queso cheese (my favorite is the white queso blend from Kroger)
1 tsp corn starch
1/2 cup of milk (I used 2%)
1/2 tsp cayenne pepper
Oil for frying.
Cut potatoes into slices.
Soak in a bowl of water.
Prepare skillet or fryer with oil.
Heat to 350.
Dry the potatoes with paper towel.
Fry until golden brown.
Toss with seasoning salt.
Heat a saute pan over medium high and add 1 tbsp of the melted butter.
Liberally season the filet with salt pepper or your seasoning of choice.
Pan fry the filet on one side for 4-5 minutes.
Flip and fry for 1 minute.
Place the meat to the side and allow to rest.
Turn the heat up to high.
Drizzle red wine into the pan and let cook off slightly.
Add the shallot and mushrooms.
Cook for 5 minutes or until mushrooms are tender.
In a clean pan add 2 tsbp of melted butter and heat over medium.
Pull the meat out of the lobster tail and saute in the butter.
Cook for about 2 minutes each side.
Remove from heat and cut into bite size pieces.
In a small pot add the last of the melted butter.
Toss the shredded cheese with the corn starch.
Add milk to the pot and start to heat over medium low.
Add in the cheese and cayenne pepper.
Mix until melted through.
Spoon the mushroom sauce over the steak.
Layout a handful of fries and cover with a drizzle of cheese.
Top with lobster.
If you do one thing this weekend please let it be trying this recipe! These are my new guilty pleasure!
A few weeks ago we went to Tybee Island for the weekend and we stopped at the most amazing restaurant on the beach. Patrick and I have always been very fond of hole in the wall type restaurants. Places where the owner is usually on site talking to the guests and all the pictures on the wall are family photos. After a day on the beach in the sun and wind we were starving. We weren’t planning on dinner for a few hours so we started searching the island for a place to have a snack. We found a really tiny beach “shack” with a large patio. We ordered a platter of shrimp and fried fish to share with a side of home made tartar sauce. I don’t know if it was the beach air, the long car ride, or if these truly were the greatest bites of fish and shrimp that I have eaten.
My goal was to try and recreate those fun beach memories with my own fish fry. My batter is not quite as light as the batter I had that weekend on the beach, but it is so delicious. The spicy crunch of the batter with the tender shrimp and fish on the inside. A squeeze of fresh lemon and a sprinkle of salt and you are set for an amazing meal.
The true star of the meal is this tartar sauce. I have never really had tartar sauce with my fish in the past, but after trying it at the beach and Patrick raving about it I knew I needed to try. I am pretty impressed with my first try. If you do not like a super tart tarter sauce skip the lemon. I think I would have liked the sauce more if I had just left the fresh lemon on my fish and not added it to the sauce too.
Fried Catfish and Shrimp With Cajun Spices
Recipe Type: Seafood, Dinner
Lightly battered catfish and shrimp with homemade tartar sauce.
2 cups of AP flour
3 tbsp cajun seasoning
1 tbsp salt
1 tbsp garlic powder
1 tbsp of cayenne pepper
1 cup of panko crumbs
1 cup of milk
1 cup of water
1 pound of catfish cut into rectangles
1/2 of shrimp no shells or tails
vegetable oil for frying
For the tartar sauce:
1 cup of sour cream
1/2 cup of mayo
1/2 fresh lemon
2 tbsp of dill relish
tsp cayenne pepper
Preheat a fryer to 350 degrees I used vegetable oil
In a bowl mix the AP flour, seasoning, panko, milk and water
Dip the fish and shrimp and lightly shake the excess batter off
Fry until golden brown
Drain on a drying rack over paper towel to keep everything crispy
Lightly salt and squeeze some fresh lemon over everything
For the sauce
Mix the sour cream, relish, mayo, pepper, and lemon (if you like it tart!)