Sweet and Spicy Sticky Chicken

There is a restaurant near us that serves a platter of super spicy crispy chicken, potato wedges, pickled radish, cold corn and tons of dipping sauces.

We were shopping the local section in Publix and came across locally made pepper jellies. I knew right away I wanted to make a glaze with the peach jalapeño jelly. If you can’t find fruit pepper jelly you can get a regular pepper jelly and add peach jam.

I made this chicken the other day and Patrick liked it so much he requested it again last night! Lightly breaded chicken perfectly crispy and salty. The glaze really takes it over the top.

The mix of pepper jelly, honey, jalapeño and soy sauce is just a magical experience when it mixes with the salty chicken.


Chicken thighs boneless skinless

1 cup flour/1 cup cornmeal or 2 cups of autrys chicken breading

1 tbsp garlic powder

1 tbsp salt / pepper

2 tbsp of peach pepper jelly

1/4 cup of honey

2 tbsp of soy sauce

1 fresh jalapeño sliced

Oil for frying


Preheat oil to 350 degrees ( I like to use a cast iron skillet or large soup pot

In a large ziplock bag or Tupperware add the four/cornmeal (or breading), salt, pepper and garlic.

Add the chicken and shake until fully coated

Fry until cooked through around 160 degrees it will rise as the chicken rests

Season liberally with salt and pepper

In a sauté pan whisk, honey, pepper jelly, soy sauce and jalapeño. Heat over low until combined

Drizzle over the chicken

We like to serve ours with potato wedges and garlic greens!

Enjoy !!! ( with lots of sriracha!)

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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.
  • 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
  • 2 eggs
  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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Spicy Mexican Chili

spicy mexican chili

Spicy chili is one of my favorite dishes to make. It is super simple and there are always left overs. Chili leftovers are perfect for next day omelets or hashbrowns. This chili has a little bit of a twist. I usually like a more traditional borderline Italian chili. This time I changed it up and went heavy on Mexican spices. I started with lean ground beef then picked up some thinly sliced steak with light marbling. Think fajita cuts.

spicy mexican chili


Layers of smoked paprika, chili powder, garlic powder, fresh garlic, fresh cracked pepper, cumin, cayenne pepper and fresh onion all meld together with the fats from the meat and create the best base for this spicy chili. How spicy is obviously up to you. I love my chili to be nearly on fire! I know this is going to be one of my go to meals this fall/winter. I serve mine with a crusty piece of baguette, but crackers would be equally delicious.

spicy chili

Spicy Mexican Chili
Recipe Type: mexican, soup/stew
Prep time:
Cook time:
Total time:
Serves: 4-6
Layers of smoky spices, lean cuts of beef, juicy tomatoes and red beans come together to make this amazing Mexican chili.
  • 1/2 pound of lean ground beef
  • 1/2 pound of thinly sliced steak (fajita beef)
  • 1 small yellow onion chopped
  • 2 cloves of fresh garlic
  • 1 can of light red kidney beans rinsed
  • 1 can of diced tomatoes
  • 1/4 cup of tomato paste
  • 1 tbsp cayenne pepper
  • 2 tbsp smoked paprika
  • 1 tbsp garlic
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • salt to taste
  • fresh cracked pepper
  • 2 cups of beef or chicken broth
  • 1/4 cup of hot sauce
  • olive oil
  1. In a large soup pot heat a couple tbsps of olive oil.
  2. Cook the chopped onion and garlic until translucent.
  3. Add the meat and cook until no longer pink.
  4. Add in the spices.
  5. Let cook for another 5 minutes or so until the meat is thoroughly coated.
  6. Add the tomatoes, tomato paste, and stock.
  7. Add the beans.
  8. Let cook for the next 1 hour on low.
  9. Stir every 15 minutes or so.
  10. Add in the hot sauce, salt and fresh cracked pepper to taste.
  11. Cook an additional 15 minutes.

The longer you cook this chili the better, but everything is done within the first hour. We are late eaters so I usually start this around 5 and let it cook over low for a few hours until we are ready to eat. This would also be great without the beans. I personally love the texture with the beans. I top mine with extra hot sauce, cheddar and sour cream. Patrick likes sour cream and chopped green onion. You can even trade out the sour cream for Greek yogurt! Yum!

I hope you try this recipe! Tag #kelliericecakes if you do!

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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.
  • 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
  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!

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Spicy Fried Chicken

spicy fried chicken

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.

chicken thigh

Spicy Fried Chicken
Recipe Type: Chicken, Poultry, Fried
Prep time:
Cook time:
Total time:
Serves: 4
Spicy fried chicken bursting with juices and flavor.
  • 1 pound boneless skinless chicken thighs
  • 2 cups of AP flour
  • 1 cup panko crumbs
  • 4 tbsp pork rub
  • 1 tsp salt
  • 2 tsps red pepper
  • 2 cups of milk
  • canola oil for frying
  1. Marinate the chicken thighs while the oil is heating in the milk with 2 tbsp of the pork rub.
  2. Heat the oil to 350.
  3. You know it is ready if you sprinkle a little flour over the oil and it immediately bubbles.
  4. Mix together the flour, panko, and seasoning.
  5. Add the chicken making sure to pat the mixture heavily on top.
  6. I like to shake off a little then drop the thigh back into the flour.
  7. Fry 2 at a time or as many as you can without crowding.
  8. The batter will be a deep reddish golden brown.
  9. Cool over paper towels to soak extra oil and lightly salt each piece.


Try this recipe as a sandwich! My favorite way is sriracha, mayo, lettuce, tomato, and chicken on a potato bun. Or with creamy slaw!

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