Biscuits scream brunch to me. Especially when they are warm and fluffy. These steak egg and cheese biscuits are so moist I recommend eating them with a fork!
On Saturday nights I work late so we typically eat something quick and easy. Last night we grilled some onions, colorful peppers and carne asada for fast fajitas. They were delicious and I made sure to save a little for today’s brunch.
While we were in Savannah we went to our favorite breakfast stop, Clary’s Cafe, a few times. They have these giant pillow-like biscuits that honestly do not even need a filling. Pretty much anything you order at Clary’s is going to be delicious. Everything is made fresh with local ingredients. I wanted these biscuits to me made with ingredients that everyone probably already has at home.
I rarely make biscuits without buttermilk, but I really wanted to only use what I had on hand. 2% milk worked perfectly in this recipe. I wanted to get as much texture and flavor as I could by using only a handful of ingredients. I used just a little bit of garlic powder to compliment the steak. I added hashbrowns last minute to have another layer of texture.
Fluffy biscuits filled with eggs, cheese, carne asada, and hashbrowns
1½ cups of AP flour
1 cup of bread flour
1 tsp of salt
3½ tsps of baking powder
¾ cup of margarine
1 cup of milk
1 tsp of garlic powder
2 cups of hashbrowns cooked per package instructions
2 slices of sharp cheddar cheese
4 ounces of thinly sliced steak or carne asada cooked through
2 eggs scrambled with salt and pepper
Preheat your oven to 400 degrees
Make sure the margarine is ice cold
In a large bowl mix the flours, baking powder, salt, and garlic
Chop the butter in small pieces and use your hands or a pastry cutter to mix into the dry ingredients
One you combined the butter and it resembles small crumbles add in the milk
Form the dough into a ball and refrigerate for 10 minutes
Roll or pat out on a floured surfaced to about 1½ inches thick
Press down with a biscuit cutter careful not to twist
Bake in a greased pan for 15 minutes or until golden
Slice and fill with the steak, cheese, hashbrowns, and egg
Definitely give these biscuits a try. This is one of the most forgiving recipes I’ve ever made. The thicker the biscuit the better the result in my opinion! Enjoy! Don’t forget to #kelliericecakes if you try the recipe!
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!
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
1½ cups of arborio rice
½ 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!
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!
I don’t claim to be southern, but fried chicken has a special place in my heart. Growing up my dad, brother and I used to sit around the kitchen eating chicken biscuits drenched in texas pete hot sauce. Flakey butter biscuits wrapped around an extra crispy chicken breast. I personally cannot eat fried chicken without hot sauce. Something about that salty crunch dipped in a vinegary punch of pepper just creates the perfect bite for me. The juicy chicken under those fried bits are just a bonus 😉
Growing up in North Carolina we didn’t have many restaurant options. My roommate and I would drive over the state line to Georgia after work to pick up Chick Fil A sandwiches and buffalo sauce. Of course we would have to eat them on the way home before they were cold!
Now I am lucky enough to have a plethora of restaurants to choose from, but there is just something about cooking in your own kitchen. Deciding on exactly what ingredients you want to form your meals.
These sandwiches are made with my go to fried chicken recipe dipped in a mild garlic buffalo sauce. I made my own buns, but potato buns would be a great alternative. Something with a really soft buttery texture. I didn’t have any lettuce or pickles on hand, but they would be a great addition!
I can’t stop looking at gum paste flowers. Seriously. They are so creative and beautiful. Some look so realistic I don’t think you can tell a difference at first glance. I really wanted to try creating some roses with gum paste. I bought the Wilton gum paste powder from a craft store, a few different gel food colorings, some powdered sugar and improvised the rest. I saw so many tools to make flowers. I was pretty overwhelmed. I decided to try using what I had at home first before buying any special tools.
I can’t lie. I am pretty impressed with the way this rose turned out. It was extremely time consuming, but not necessarily hard. I think over time it will become second nature. Now this is not a tutorial on how to make these roses. Once I really get the hand of it and know exactly what tools are needed I will definitely share. For now I decided to share this amazing cake recipe. All my favorite things in one sweet cake slice.
Chocolate Cake Topped With Mocha Cream Cheese Frosting And Filled With Dark Chocolate Ganache
Recipe type: Baking
Mocha cream cheese frosting with dark chocolate layers.
For the frosting:
4 ounces of cream cheese
4 tbsps of softened butter
3 cups of powdered sugar
1 tsp vanilla extract
1 tsp instant espresso powder
1 tbsp heavy cream
For the ganache filling:
4 ounces of dark chocolate
½ cup of heavy cream
For the frosting:
Mix together the cream cheese and butter.
Add in the vanilla and espresso powder.
Slowly pour in the powdered sugar.
Finish off with heavy cream.
Add more or less sugar depending on how creamy you want your frosting. I left mine on the stiff side so I could pipe it on the cake.
For the ganache:
Heat the cream in a sauce pan on medium low.
When the cream begins to bubble remove from heat and add chocolate.
Mix until thickened.
Let cool before using.
After your cake layers have cooled (don't forget to click the link for my favorite chocolate cake!) add the ganache to the middle of the cake. Place in the fridge until ganache has set and slightly hardened. Frost the cake with your cream cheese mixture. I used my left over frosting to pipe an edge around my cake.
I recommend keeping this cake cool until you are ready to eat. The ganache will melt in your mouth like a truffle!
If you don’t follow FeedFeed on instagram you may not know about their contest partnership with Bob’s Red Mill. I entered these muffins a few weeks ago, not really thinking twice, and yesterday I was given the news that I am a finalist! There are so many great bloggers in the running. I am just grateful to have been in the running.
Last night I was on my blog looking for the recipe so I could share with a friend and I realized that I never posted this recipe!!! I cannot even believe it. This is my favorite muffin recipe and some how I just missed sharing the goodness with everyone!
So here it is! My go to Blueberry Banana Muffin Recipe!
There comes a time in everyone’s life where you have to decide: breast or thigh? I very rarely had fried chicken growing up. In an Italian home you typically have chicken roasted and incorporated into dishes. In my adult life I became very fond of the grilled chicken thigh, but never did I ever think I would be partial to frying chicken thighs. I always preferred breast. I even prided myself in being able to fry such juicy pieces of chicken while using the leanest part available.
Today I am here to introduce you to the fried chicken thigh. And I have no regrets. My signature spicy coating over a boneless skinless thigh retains so much juice and flavor while still being very easy to pull apart. This is crucial if you are serving as a sandwich. That is the biggest problem with fried breast on a sandwich. Trying to take a bite without pulling the entire piece of chicken with you.
For the seasoning I highly recommend using the Kroger brand pork seasoning. It has low salt and is almost 50% paprika which is the key to getting that super dark rich fried chicken coloring. You are welcome to make your own. It is a blend of paprika, brown sugar, pepper, garlic powder, onion powder, and a dash of salt.
Pizza is usually a staple in our household. It is something super easy you can throw together with whatever ingredients you have on hand. We always have a variety of meats, cheeses and veggies. This dough is my all time favorite because it is so easy. It takes hardly any time to make and tastes just as good, if not better, than a more complex dough.
If you have noticed the lack of posts lately, it is because I made a bet at work. 14 days no diet coke, no pasta, no bread, no potatoes, no popcorn, no fruits, no sugar of any kind. 14 days of water, more water, protein, veggies, and even more water. Of course with some exercise thrown in.
I have been making so many excuses of how I am way to busy to go to the gym or I am just so tired I want to eat something comforting. This “diet” bet will hold me accountable and help me cleanse all the garbage I’ve been ingesting this year. So far I am day 6. Went cold turkey on the diet coke and wine. No more chocolates or treats after dinner. Today I finally made it back to my yoga class and we took the kids to the skating rink after.
Long story short- enjoy this pizza for me! It is delicious.
By the way, the pizza shown above is mozzarella, prosciutto, jalapenos, olives, cherry peppers and mushrooms.
Thin fluffy crust made from this easy dough recipe.
3 cups of bread flour
1 cup of warm water
½ stick melted butter
1 packet of active dry yeast
½ tsp salt
3 tbsp sugar
1 tsp garlic powder
1 tsp Italian herbs
In a mixture attach the dough hook. Pour in the yeast, sugar and water. Let sit until bubbles form and you can smell the yeast activating. Add 2½ cups of flour, the salt, butter, garlic and herbs. Turn the mixer on medium low speed and allow all the ingredients to mix together. Use a spatula to scrap the sides if needed. If the dough still looks sticky add in more flour. The dough should be tacky to the tough, but not wet. Once the dough starts to form a ball pull from mixture and place on a lightly floured surface. Knead one or two times as you shape the ball of dough. Once you have the shape to your liking place the dough in a large bowl. Drizzle with olive oil and cover with a cloth or plastic wrap. Allow to rise for 1½ hours. Now you are ready to make that pizza!
Do you remember the show What Not To Wear? I used to be obsessed with watching Stacy London and Clinton Kelly surprising regular people and updating their wardrobe. After the show ended and Clinton Kelly moved to the Chew I was convinced that he could do no wrong. He knows fashion and now he is in the world of food. My two favorite things.
When the first season aired I remember my mom emailing me about a chocolate chip cookie show down hosted by Clinton. I scoffed, convinced I knew the perfect recipe and there is no way this long complicated recipe was better. A few weeks later I visited her and she had rows of these huge chocolate chunk masterpieces cooling on the counter. Overflowing with melting chocolate and sprinkled with fat flakes of sea salt. It was my every cookie dream.
I am sure I have referenced Home Alone 2 before? When he is in the hotel with the chocolate cookies the size of his head? These are those cookies. So perfectly dense and chewy with layers of chocolate and salt. If you have the time there truly is no better cookie.
I will link the original recipe here. Listed below is my version. Same concept, but tweaked to my taste buds.
First off- can we talk about my new logo? My friend Jennifer at sweetsouthernwife.com made it for me. She does amazing work! I gave her just a few guidelines of what I wanted and I think she nailed it! If you want her to work on anything just contact her at Bowen106@gmail (dot) com. She does website layouts, icons, and logos. As I work on my photography and content I wanted to make sure I was branding my website so everything is clean and cohesive.
Now lets talk etoufee. Patrick and I were watching Master Chef Jr. and one of the mini chefs made a classic etoufee. It was one of those dishes that looks so amazing on the tv screen that you find yourself breathing in deeper to see if you can smell it from home. Creamy gravy filled with veggies and crawfish over a scoop of fluffy rice. This classic dish is perfect for the chilly nights we have been having lately.
I researched a lot of different etoufee recipes before trying to tackle this dish. It seems like there are two ways to make it- traditional heavy flour based roux or heavy butter based roux. You know I went the butter route…