There is a Cuban restaurant around the corner that makes super simple delicious empanadas. Beef or chicken, crunchy with an amazing dip.
I do not know anything about an authentic empanada, but I do know what would go well with a similar dip.
My version has roasted onion, potatoes, butternut squash, ground beef, and mozzarella. I used frozen empanada dough from my local grocery store. These seem to be pretty accessible. I found them at Walmart, Kroger, and Publix.
Best part is how easy it is to make these! I froze the filling and was able to make them in minutes.
For the empanada
Ground beef cooked and drained
2 cups of butternut squash and gold potatoes cubed
1 small yellow onion chopped
Mozzarella cheese (I like fresh grated for extra melt)
Empanada dough ( I’ve found this in the frozen section at Walmart, Kroger, and Publix)
1 tsp cumin
1 tsp salt and pepper
1 tsp chili powder
1/2 tsp garlic
For the dip
1 cup sour cream
1 small ripe avocado
2 tbsp chopped fresh cilantro
1 fresh jalapeño seeds removed
Juice from 1 lime
Let your empanada dough defrost.
Roast your squash, potatoes and onion until fork tender.
Add to your beef.
Season and mix.
Take a dough circle and fill it with the beef fixture leaving room to fold over.
Top with cheese.
Fold the circle in half.
I dip a fork into water and push the ends together. Just make sure it is nice and sealed.
You can bake or air fry at 350 degrees for 10 minutes (or until golden)
You can also deep fry at 350 degrees for 1-2 minutes per side.
For the dip
I dump everything into my blender and blend until creamy. Season with salt and pepper. This keeps fresh for up to 5 days in a sealed refrigerated container.
You can also freeze the empanadas. They reheat beautifully! I hope you try these out. Definitely experiment with your fillings! I want to try a breakfast version soon!
We are finally moved in to our new house! Well technically we moved in 3 weeks ago, but I finally had a chance to move all my photography props and lights into our make shift studio. The natural lighting here is so amazing and I am excited to start working on recipes. We have so much more room here. At our last place (while we loved it) everything just felt so cramped and there was not much kitchen space. I am just so inspired here in the new space! Now lets talk about these pimento cheese burgers!
These burgers are the first recipe I photographed here! Perfectly soft onion rolls with a medium rare steak burger topped with melted cheddar and pimento cheese. The perfect side for me were these garlic sweet potato fries! We served ours with lots of dill pickles, fresh tomatoes, lettuce and crispy bacon.
After uploading these pictures I am absolutely craving another bite. We just bought a hot sauce called “the sauce”. It is so peppery and tart! I would love to tell you we did not go through a whole bottle in 2 weeks, but… we did. I highly recommend a side of hot sauce for these garlic fries.
Pimento Cheese Burgers
Recipe Type: Burger
Author: Kellie Rice
Serves: 2 big burgers
Pimento cheese burgers topped with lots of fresh ingredients!
Soft onion rolls
preformed burger patties (I prefer steak burgers)
1/2 cup of pimento cheese
8 pieces of thick cut bacon
dill pickle chips
2 sweet potatoes sliced into wedges
2 tbsp of garlic powder
salt and pepper
1 tsp of canola oil
preheat the oven to 400 degrees
place bacon on a cooking sheet and bake until crisp (about 10 minutes)
let drain on some papertowel
Lay the potatoes on another baking sheet and drizzle a little cooking oil on them
season liberally with salt and pepper then sprinkle the garlic powder
cook for 15 minutes then flip
then finish for another 15 minutes
heat a saute pan over medium high and add the oil
salt and pepper the burger patties and place them in the pan once hot
I like to cook my burgers for 3 minutes then flip, cook to an internal temp of 135 then let rest
top with cheddar slices
to build your burger put a little mayo and dill pickles on the bottom of the bun
Okay. That’s it. I am convinced that beef short rib meat is the only meat I will ever need. forever. Something about it just always results in the most tender juicy bites. Even though we have a constant rotation of beans, beef, chicken, various sea foods, and pork I always end up back at beef short ribs. We use them in every kind of recipe. So it shouldn’t surprise you that short rib chili is up next!
I’ve always grown up eating ground beef chili or turkey chili. When I met Patrick he never liked any ground meats in my recipes. So I would start butchering my own cuts of meat tailored to the recipe. This short rib chili was made in the instapot. It is packed with flavor and ready in 30 minutes. You can definitely skip the meat in this version and have a vegetarian chili. I promise it would be just as good. This whole recipe really comes down to one very special ingredient.
Rodelle organic cocoa powder. I’ve been putting cocoa in my chili for years, but something about the Rodelle cocoa really takes it over the edge. It is such a dark pure powder that pairs perfect with the chili spices. You can’t taste cocoa at all. It just gives the flavors so much more depth.
This is the kind of meal I want in cold weather after a long day at work. It is so warm and filling. Perfect with a generous sprinkle of sharp cheddar.
Short Rib Chili (Instapot Version)
Recipe Type: Chili
Author: Kellie Rice
Rich beef short rib chili.
1 pound of boneless beef short ribs cubed
1 can of roasted chopped tomatoes
1 can of tomato paste
2 tbsp of chili powder
2 tbsp of cocoa powder
1 tsp of italian herbs
1 can of rinsed dark kidney beans or chili beans
1 tsp of cayenne pepper
1 cup of chopped onions
1 poblano pepper seeded and chopped
1 tsp of chopped garlic
1 cup of beef broth
2 tbsp of olive oil
1 tsp of sugar
salt and pepper to taste
Toppings- cheddar, fresh tomatoes, jalapenos, cilantro, sour cream, hot sauce
We are all about some turkey in our house. I love trying different cooking methods in search of the perfect juicy bird. For those of you that do not want to go the traditional route this year I definitely recommend trying a beef roast. It is even easier to prep than a turkey and it is absolutely delicious with all the traditional Thanksgiving sides.
The chimichurri is so fresh! I love drizzling it over the roast and veggies. Honestly we like dipping super soft rolls into our sauce too! I like a super thick crust on my roast. You do not have to char your meat as much as I did, but I promise it was fantastic! I just love the difference in textures between a crunchy seasoned crust and super juicy buttery meat.
Smoked Gouda mashed potatoes are totally optional, but a big must in our house! The meat is so perfect by itself you could just roast off whatever veggies you have and serve.
My all time favorite sandwiches consist of prime rib or roast beef. Layers of beef with a horseradish mayo, fresh lettuce, tomato, and peppers with some sort of melty cheese. I blame my dad. To this day he lives to find hole in the wall restaurants with incredible prime rib sandwiches.
Holiday Roast with Chimichurri
Recipe Type: Dinner
Author: Kellie Rice
Flavorful crusted beef roast with fresh chimichurri.
For the beef-
One beef roast or prime rib round 8 pounds (more or less based on your serving needs)
5 garlic cloves smashed
2 tsp of sea salt or kosher salt
2 tsp fresh cracked pepper
1 tsp of garlic powder
1 tsp of dried oregano
1 tsp sugar
1 tsp of crushed red pepper
2 tbsp of butter, melted
1 cup of water
1/4 cup of soy sauce
1/8 cup of Worcestershire sauce
2 tsp olive oil
For the chimichurri:
1 cup of chopped fresh parsley
1/2 cup of chopped fresh basil
1 garlic clove
1/4 cup of olive oil
2 tbsp of red wine vinegar
juice from one large lemon
salt and pepper
1 tsp of honey
Use a fork to poke holes all over the beef roast
In a large bowl mix together the water, Worcestershire, soy sauce, red pepper, garlic, sugar
Add the beef and marinade in the refrigerator for at least 30 minutes
Dry the beef with paper towels and sprinkled liberally with the salt, pepper, garlic powder, and oregano
Preheat the oven to 325 degrees
In a large pan add a little olive oil and on medium high heat sear the meat on each side
Move to a roasting pan and drizzle with a little more olive oil
Roast for 30 minutes then check the internal temp
(I just leave the thermometer in and cook until 120 degrees)
Drizzle a little melted butter over the top and add a little more salt and pepper (just a pinch)
Cook until 130 degrees for medium rare
Let rest for at least 15 minutes this will bring the temp to around 135-140
For the chimichurri:
In a food processor combined all the ingredients and pulse until smooth
Add more olive oil if you want a more liquid consistency
Season with the salt and pepper to your taste
This roast is so juicy and packed full of flavor! You can even slice up the leftovers (if you have any!) for roast beef sandwiches! Just imagine a little of that roast on a soft fluffy roll with the chimichurri… yuuuum.
Don’t forget to tag me @kelliericecakes if you try this recipe out!!!! Happy eating! 🙂
Hot Pot is one of those things that I think you either love or you hate. Most restaurants will have individual burners or share burners filled with savory broth. You cook a selection of meats and vegetables in your own simmering broth. Our favorite place also has a sauce bar. All you can eat chili oil? Sign me up! I did not go traditional today. I took all my favorite things from Hot Pot and made it a much easier clean up.
We had a new market open near us and I am almost embarrassed to tell you how many times we have been in the past 2 weeks. I say almost embarrassed because then I remember all the different kinds of dumplings and pork buns we have tried. Patrick is borderline obsessed with a little Ramen restaurant in the food court. Which is how this recipe came about this weekend. It has been threatening to snow flurry all weekend and every part of me wanted a rich beef soup. Not just any beef soup though. A hot pot style soup. Something with a rich broth and tons of goodies.
Most of these ingredients you can find right in your local grocery store. We purchased ours at a new local Asian market. If you have one close by definitely check it out! The herbs and vegetables are usually a fraction of the cost compared to local grocery stores. The selection is out of this world, and you can usually find really good deals on butchered meats.
I used pre-cubed rib eye. You can use any kind of beef you would like. Sliced brisket, stew meat, skirt steak sliced against the grain… anything works as long as you brown/sear the meat first.
Now lets talk about your heat tolerance. Mine is high- as in I tap out when fire comes out of my ears. Patrick’s kids usually can handle fairly spicy, but I think this recipe would terrify them. So I am going to give you some options to make this family friendly.
If you are going to an Asian market you can pick up a hot pot starter. These are also available online or you could definitely make it yourself.
When searching for your hot pot base definitely take into account your heat preference. If you are more of a mild to medium spicy I would completely stay away from anything with Szechuan Peppercorns. I don’t think they are necessarily spicy, but sometimes you can get a bite that will unexpectedly numb your entire mouth. In theory I believe they are used to allow you to taste all the flavors in the hot pot, but if this is your first time making a recipe like this I would just skip them.
To build the base you will start by browning/ searing your meat. This is going to help tenderize the meat as well as build a lot of great flavor. Removed the meat then add in your broth and spices. Bring the broth to a rolling boil then drop down to barely a simmer before adding the meat back into the pot. Do not skip this step because it is going to give you super juicy bites of tender meat instead of chewy bites.
You can literally add anything to this soup. Some of my favorites are- mushrooms, cabbage, spinach, tomatoes, onion, egg, soup dumplings, noodles. Today we are using pork soup dumplings, shiitake mushrooms, garlic, Chinese noodles, and lots of fresh basil.
You can use any kind of dumplings you prefer, but I like the tiny bite size square dumplings. You can also have a dumpling sauce on the side for dipping. Yum!
Spicy Beef Hot Pot
Recipe Type: Soup
Author: Kellie Rice
Spicy broth simmered with rib-eye, garlic, and mushrooms. Poured over basil, dumplings and Chinese noodles.
6 cups of beef stock
1/2 pound of cubed or sliced steak
1 tsp of canola oil
2 tbsp of chopped garlic
1 cup of fresh herbs
1 cup of mushrooms
4 oz or 2 servings of dried pasta such as Chinese noodles, ramen, or spaghetti
2 cups of dumplings
1/4 cup of hot pot base (Little Sheep is a good brand and I believe they sell it at Walmart)
If you want to make your own starter-
1/4 cup of canola oil
1 tsp cumin
1 tsp salt
1 tsp of soy bean paste
1 tsp of cayenne or white pepper (depending on your heat level)
1 tsp of garlic
1 tsp of crushed red chili (optional)
1 tsp of whole cloves (optional)
In a large soup pot heat 1 tsp of canola oil over medium heat
Add in your meat careful not to crowd
Brown/ sear your meat and set to the side
Add in the chopped garlic and mushrooms
Lower the heat and pour hot pot base over the top
Add in the broth
Bring to a boil
Lower to barely a simmer (too hot will toughen your meat)
Add the meat back in and simmer for 30-40 minutes
minutes before serving add your noodles
minutes before serving add in your dumplings
Garnish with fresh herbs ( I love basil, but cilantro works too)
Serve with a dumpling sauce and sriracha
Or even a crusty hunk of bread
My Italian roots poked out a little here and I served mine with a load of crusty sourdough bread. Now before you judge my carbs on carbs on carbs just try a piece of warm bread dipped in this broth. It is so delicious!
Today’s post is going to be short and sweet. I have been practicing so many recipes for Valetine’s Day! Yesterday after I was going on my 2nd hour of finishing a truffle cupcake I realized something really important. Who the heck is going to want to spend the entire (Tuesday) day of Valentine’s Day cooking? That is when I decided to share this recipe with you.
If you are going to invest in any type of cooking gear, I highly recommend a cast iron skillet. Patrick gave me this large skillet on Christmas because I had previously been using a few tiny skillets. It doesn’t have to been anything fancy. I am pretty sure Walmart and Homegoods sell some pretty inexpensive ones. If you take care of your skillet it will last forever.
This weekend we went ahead and seasoned our new pan. Heat your oven up to 400 degrees. Take a cloth or paper towel and dip into canola oil or lard. Then cover the entire surface of the skillet. Even the handle and the outside. Bake for 1 hour then cool.
Okay back to this steak. I am forever over cooking my steaks because I come up with elaborate side dishes and the steak almost becomes an after thought. This time I made the steak the star of the show! This recipe is great for Valentine’s Day because it is so easy and quick, but definitely does not lack flavor!
Perfectly Seared Steak
Recipe Type: Steak, Dinner
Perfectly Seared Steak for Valentine’s Day
2 ribeye steaks
1/2 cup of soy sauce
2 tbsp of brown sugar
1 tsp of salt
1 tsp of fresh cracked pepper
2 heaping tbsp of chopped or smashed garlic
1/4 cup of melted butter
1 tsp of crushed red pepper
1 tsp of powdered garlic
cracked salt and pepper
Heat oven to 400 degrees.
In a large bowl place your steaks and the soy sauce, chopped garlic, salt and pepper, brown sugar and crushed red pepper.
Let your steaks sit on the counter at least and hour before marinating to come to almost room temp.
Marinate your steaks for 15-20 minutes.
Heat your skillet over medium high.
Pour half the butter in and let heat.
Add your steaks and cook without touching for 1 minute.
Pour in the rest of the butter and flip. Season with garlic powder salt and pepper.
Cook for 1 minute then pour the marinade over the meat.
Into the oven for 3 minutes for rare.
minutes for medium.
(This depends on how thin your steaks are. Mine where about an inch thick)
Remove from pan immediately and let rest on a cutting board or plate.
Once rested for about 5 minutes serve with a little of the pan sauce.
Enjoy your perfectly seared steak! Keep it simple and serve with a fresh veggie an potato. We like roasted asparagus and roasted red potatoes. Happy Valentine’s Day!
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
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.
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 Mexican Chili
Recipe Type: mexican, soup/stew
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
In a large soup pot heat a couple tbsps of olive oil.
Cook the chopped onion and garlic until translucent.
Add the meat and cook until no longer pink.
Add in the spices.
Let cook for another 5 minutes or so until the meat is thoroughly coated.
Add the tomatoes, tomato paste, and stock.
Add the beans.
Let cook for the next 1 hour on low.
Stir every 15 minutes or so.
Add in the hot sauce, salt and fresh cracked pepper to taste.
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!
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!
What do you make when you have leftover steak? I know what you are thinking right now. Who the heck has leftover steak??? I made fennel and garlic rubbed ribeye last night and we had one left over. (PS. Recipe for the ribeyes coming soon!) This morning I woke up and I knew exactly what that left over ribeye was destined to be. A glorious steak, egg, and cheese bagel. Not just any bagel though. I made these thin onion bagels. I wanted something warm and fragrant without too much bread. I didn’t want anything to compete with this insane steak.
This crunchy crust is reminiscent of a baguette. Crisp outside with a soft yeasty inside. I topped them with onion flakes for a nice flavor to go with the crunch. Lathered with salted butter they don’t need any kind of sauce (except hot sauce if you are a serious heat junky like me). Creamy scrambled eggs and melted American cheese top the bagel off before the grand finale. Sliced pan fried ribeye. Go ahead and take a second to clean up that drool. Its okay my mouth is watering again too.
Steak, Eggs, and Cheese on Homemade Onion Bagels
Recipe Type: Breakfast
Serves: 2 sanwiches plus extra bagels
Steak, eggs and cheese on a homemade onion bagel
Ribeye thinly sliced (Mine was cooked medium rare)
1 tbsp of heavy cream
2 tbsp of butter
American cheese or any easy melting cheese
salt and pepper
For the Bagels:
2 1/2 cups of AP flour
2 egg yolks
1/2 cup of very warm water
1 packet of fast active yeast
1/2 tsp salt
3 tbsp sugar
6 cups of water for boiling
In a mixer with paddle attachment add the water, yeast and sugar.
Let sit for about 5 minutes until yeast begins to bubble.
Add in the egg yolks and flour.
Begin to mix on medium low speed.
Sprinkle in the salt over the mixture.
Mix until a ball comes together about 10- 15 minutes.
Sprinkle with a little extra flour.
Let sit covered for 1 hour until double in size.
Form into 6 equal balls of dough.
Preheat oven to 425 degrees.
Flatten each ball in your hand to about an 1 thick.
Use fingers to poke a hole through.
Boil on each side for about 30 seconds.
Sprinkle with onion flakes.
Bake for 15 minutes until golden brown.
Mix together the 3 eggs and cream.
Scramble over low for nice creamy eggs.
Season with salt and pepper.
Pan fry the steak until warm.
Split the bagels in half.
Butter each side and layer with cheese, egg, and steak.
I don’t know how much leftover steak there is in your house, but I bet you will think of a reason to cook a little extra now! These bagels are seriously everything in our house now. They literally bursting with flavor. The perfect combo of creamy, melty, and salty. Don’t forget to tag #kelliericecakes if you recreate! Enjoy!