Tomato Herb Risotto

As soon as it gets cold outside, I start craving comfort food. Specifically cheesy comfort food. While tomatoes are not known to be a winter veggie these cherry tomatoes are easy to find and make the perfect sauce for risotto!

I was always terrified of risotto after watching way too many failed Top Chef dishes. Risotto is surprisingly easy. This one is extra creamy with lots of parmigiana. The tomato herb topping can be made in 15 minutes and adds a huge flavor punch!

The burrata is optional, but definitely adds extra creaminess. Plus bonus protein! 

Chop up your favorite herbs and sprinkle lots of fresh cracked pepper to finish!


1 cup Arborio rice

6 cups of warm chicken broth (bone broth works best, vegetable broth can be subbed as well)

1 cup of parmigiana

2 cups of cherry tomatoes

2 cloves of garlic

1 shallot sliced

2 tbsp olive oil

1/2 cup of chopped herbs (I used basil)

1 piece of burrata or a scoop of ricotta

2 tbsp of Italian seasoning

1/4 cup of heavy cream

salt and pepper to taste


On a lined sheet pan place the shallots, tomatoes, and garlic. Drizzle with one tbsp of olive oil. Bake at 450 degrees for 15 minutes.

In a large pot or Dutch oven heat the remaining tbsp of olive oil. Add in the cup of rice and lightly toss. Add in the broth one cup at a time bringing to a simmer. For the next 15 minutes or so keep stirring letting each cup of broth absorb. 

Lower the heat and add in the parmigiana and cream. Season with salt and pepper to taste. 

Chop the roasted garlic. Top risotto with the garlic, tomatoes, shallots and pan sauce. Add in burrata. Add lots of fresh cracked pepper and chopped herbs. 


If the risotto sets before you are ready to serve or is too thick add a little more broth right before serving

Use warm broth to help the rice absorb quicker

I hope you try it out!


Continue Reading

Parmigiana Chicken with wine sauce

We love a good pasta dish especially when the weather cools down. This dish gives you all the flavor with less calories than most Italian restaurants.

Crispy chicken tenders with a parmigiana crust top our capellini with garlic and mushrooms. Best part of this recipe is you can add or swap ingredients. Don’t like mushrooms? Add tomatoes or olives. Love mushrooms and want to toss in sun dried tomatoes? Delicious!


1 pound of chicken tenders or chicken breast

1/2 cup of potato starch or AP flour

1 cup panko

1 cup grated parmigiana

1 tsp Italian seasoning

1 cup of milk or almond milk

1 cup of Marsala wine or dry white wine

2 tbsp of butter (grass fed works best)

2 chopped garlic cloves

1 cup of chopped button mushrooms

2 tbsp chopped parsley

Juice from one lemon

2 tbsp olive oil

Salt and pepper

Pasta of your choice and 1/2 cup of pasta water


Cook your pasta and reserve 1 – 1/2 cup of the pasta water.

In a bowl, mix the panko, parmigiana, and Italian seasoning

Toss your chicken in the starch/flour. Dust off any excess

Dip into your milk

Toss in the panko mix. Make sure the chicken is fully coated.

Heat a skillet over medium high and add olive oil. Cook chicken until both sides are crispy and brown. Internal temp should be 165 degrees.

Set chicken on a cooling rack or paper towel.

Add the butter, garlic, and mushrooms to the skillet.

Cook until garlic is fragrant and the mushrooms are tender. Add the wine.

Let reduce to around a quarter cup then add the pasta water and lemon juice.

Let simmer until sauce thickens. Season with salt and pepper. Sprinkle in the parsley.

Add chicken back in and serve over pasta.

I hope you try this super easy pasta! We will definitely be eating this all fall/winter.

Continue Reading

Caramelized Onion and Beef Pizza

Pizza is a huge hit in our house! We love making it at home and changing up the toppings.

This pizza plays off classic flavors, but it just a little more special with sweet caramelized onions, crispy ground beef, and calabria chilies.

You can use whatever cheese you love, but I really like the Tillamook Italian blend. The thick cut pieces of provolone and mozzarella melt nicely. Then top everything with a handful of fresh herbs!


  • Premade crust or dough of your choice. I used the DeLallo pizza dough kit
  • 1/2 pound of lean ground beef
  • 1 cup of white onions sliced
  • 1 cup of marinara
  • 2 tbsp of butter
  • 1 tbsp of brown sugar
  • 1 tbsp olive oil
  • 1 tbsp garlic
  • 3 tbsp of chopped Calabria chilies
  • 1 cup of cheese
  • 1/4 cup of chopped herbs


  • Preheat your oven to 450
  • Roll out your dough or place premade crust on a baking sheet
  • Drizzle olive oil and spread out chopped garlic
  • Bake based on package directions and set to side
  • In a sauté pan, cook your ground beef
  • Drain out the excess fat and add onions, sugar, and butter
  • Cook until onions are golden and tender
  • Spread marinara and chilies over the crust
  • Top with cheese then sprinkle meat and onions over the top
  • Bake until cheese is melted and bubbly
  • Top with herbs and enjoy!!!

Continue Reading

Instapot Creamy Tomato Soup with Caramelized Onions

Is it cold where you are? We are in Georgia and it was 70 degrees on Christmas, but today it is 24 degrees. I love the cold because it makes me feel like it is okay to stay in the holiday spirit for just a littttle bit longer!

This soup is perfect for the cold weather! I would honestly eat it any time, but the creamy heat just warms you from the inside out.

Last month a was a little under the weather and my amazing husband came home early to bring me Panera tomato soup and grilled cheese. That combination brings back so many memories for me. My grandma would warm a can of campbells tomato soup with a little milk and cheddar anytime I was sick. This is slightly more grown up, but the same yummy idea.

The caramelized onions pair really well with the tomatoes and cream. Topped with lots of cracked black pepper and grilled cheese croutons, you will definitely win over kids and adults alike!

Creamy Tomato Soup

Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Servings 4 servings


  • Instapot


  • 2 tbsp olive oil
  • 2 cans whole peeled tomatoes
  • 1 cup sliced yellow onion
  • 1 tsp sugar
  • 3 cups vegetable or chicken broth
  • 1 cup chopped fresh basil
  • 1/2 cup heavy cream
  • 2 slices sour dough bread
  • 1/2 cup cheddar
  • 1/2 cup grated parm


  • Heat up the instapot and add the olive oil. Once the oil is warm add your onions and sugar. Keep them moving so they do not burn. Once the onions start to turn golden brown you can add the tomatoes and broth. Turn on your soup setting for 45 minutes.
    Once finished you can use an immersion blender to smooth out the broth or you can put a few cups in a regular blender. (Just make sure you wait until the soup is not boiling hot!) Add the cream, basil, and parmesan cheese. At this point you can salt and pepper to taste. I really like mine with lots of fresh cracked black pepper!
    Toast your sourdough with the cheddar on top. (I did mine really quickly in the air fryer) You just want the bread slightly crispy and the cheese melted. Cut into cubes for your topping.

This is an easy way to have a warm comforting dinner with hardly any effort! The carmelized onions and parmesan just take a traditional soup up a level. Enjoy!

Continue Reading

Smoked Pork Sliders

Do you ever shop the bargain cook book section at Barnes and Nobles? I get suckered in every time! I came home with two cook books the other day that are filled with inspiration. Since I’ve been doing Keto I feel like I was in a cooking rut.

These buns clearly are not low carb, but Patrick is not on the diet so I wanted to surprise him. These are inspired from a couple different recipes I found. Which is usually how the best creations come about!

I don’t have a smoker so I just used my charcoal grill. I tossed in some Jack Daniels wood chips to get the smoked taste. The trick here is to cook the meat for 275 degrees for at least 3 hours.

The charred meat on the sweet roll with sriracha mayo and pickles is spot on! I did pair the meat with a whole thirty bbq sauce, but Patrick hated the sauce haha! Not sweet enough for him.

If you are doing low carb this meat is perfect for you. Low sugar and so tasty! If you aren’t low carb it’s still wonderful!


3 lb pork shoulder/butt


1/2 cup or sriracha

2 tbsp of garlic powder

2 tbsp of smoked paprika

1 tbsp of cayenne pepper

1/4 cup of melted butter

1/2 cup of mayo


Hawaiian rolls


Heat grill or oven to 400 degrees

Rub the sriracha (leaving 1 tbsp out) over the pork and salt liberally

Let sit in the fridge uncovered while the grill heats up

Wipe the pork down with paper towel to dry it

If using the grill use the top rack or put to the side of the coals

Rotate the meat for an even cook every 15 minutes or so

The grill will cool to 300-275 on its own

Lower the oven temp if roasting

Season with the garlic, paprika, pepper and salt liberally again

Turn every 30-45 minutes

Once the pork hits 160 degrees remove and let rest for 30 minutes

Once cooled shred and pour the melted butter over top

Mix the remaining sriracha with the mayo

Serve on the rolls with pickles


Continue Reading

Crispy Salmon BLT

Our wedding is only a month away! I cannot believe how quickly everything has come together. We have been working on the finishing touches and the weather has not cooperated with my projects. It has been non stop rain. I’m hoping this means it will be nice and dry by the time the wedding day is here.

These Salmon BLTs are perfect for adding a little freshness during this dreary weather. Lemon aioli, spicy pepper bacon, juicy tomato, and fresh cut lettuce all do their part to liven up my favorite salmon.

You can use Texas toast or a lettuce wrap for these. We like the Publix onion rolls. They soak up all the aioli in the best way.


Green leafy lettuce


Thick cut bacon (we like pepper crusted bacon)

1/4 cup of mayonnaise

Juice from 1 lettuce

Tsp black pepper

1 small white onion sliced


Fresh salmon filets

2 tbsp of coconut oil or olive oil

Steak seasoning or a blend of garlic powder, smoked paprika, salt, pepper

1/2 tsp dill


Rub the filets with oil and season liberally

Preheat oven to 350 degrees

Fry each side in a cast iron skillet

Bake for 10 minutes or until cooked through

Fry a few pieces of bacon and use the excess fat to sauté the sliced onion

Mix mayo, lemon and pepper

Slather on both pieces of bread

Add tomato slices and lettuce

Add the salmon

Top with the onions and bacon

Now there is nothing left, but to enjoy multiple times a week!

Continue Reading

Pimento Cheese Burgers

pimento cheese burger

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!

pimento cheese burger

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.

pimento cheese burger

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
Prep time:
Cook time:
Total time:
Serves: 2 big burgers
Pimento cheese burgers topped with lots of fresh ingredients!
  • Soft onion rolls
  • preformed burger patties (I prefer steak burgers)
  • sliced cheddar
  • 1/2 cup of pimento cheese
  • 8 pieces of thick cut bacon
  • sliced tomato
  • lettuce
  • dill pickle chips
  • mayonnaise
  • 2 sweet potatoes sliced into wedges
  • 2 tbsp of garlic powder
  • salt and pepper
  • 1 tsp of canola oil
  1. preheat the oven to 400 degrees
  2. place bacon on a cooking sheet and bake until crisp (about 10 minutes)
  3. let drain on some papertowel
  4. Lay the potatoes on another baking sheet and drizzle a little cooking oil on them
  5. season liberally with salt and pepper then sprinkle the garlic powder
  6. cook for 15 minutes then flip
  7. then finish for another 15 minutes
  8. heat a saute pan over medium high and add the oil
  9. salt and pepper the burger patties and place them in the pan once hot
  10. I like to cook my burgers for 3 minutes then flip, cook to an internal temp of 135 then let rest
  11. top with cheddar slices
  12. to build your burger put a little mayo and dill pickles on the bottom of the bun
  13. top with the burger
  14. top with pimento cheese and bacon
  15. add lettuce and tomato
  16. serve with fries

pimento cheese burger


Continue Reading

Short Rib Chili (Instapot Version)

Short Rib Chili

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!

Short Rib Chili

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.

Short Rib Chili

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
Prep time:
Cook time:
Total time:
Serves: 4
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
  1. In your instantpot use the saute feature
  2. Pour in the olive oil
  3. add in the beef
  4. lightly brown and add in the onion and garlic
  5. turn saute off and switch to meat/stew
  6. Pour in the rest of the ingredients
  7. Cook for 25 minutes
  8. let the steam out and rest for 5 minutes
  9. top as desired

Short Rib Chili

Continue Reading

Sweet and Spicy Teriyaki Chicken Tacos

teriyaki tacos

My favorite foods always incorporate some sort of fusion. We love foods from all cultures and sometimes we are torn between multiple dinner ideas. The easiest way to compromise is to fuse the two!

teriyaki tacos

PS. my mom gave us an insta pot for Christmas and we have used it almost every single day since. I seriously cannot recommend the insta pot enough. It makes life so easy during the week. You can make a full meal in 20 minutes. Mind blown.

teriyaki tacos

The filling is delicious enough to stand alone. So if you wanted to make this even lower carb you can use a lettuce wrap instead. We used low carb mission tortilla wraps and went very light handed on the rice.

teriyaki tacos

A layer of sesame ginger rice, teriyaki chicken, cheese, pico, sour cream, and hot sauce. Plus lots and lots of fresh lime juice. I will probably need to make these again this week after writing this. All my favorite flavors wrapped up together. Not sure what else I can ask for in a dinner!

teriyaki tacos

Sweet and Spicy Teriyaki Chicken Tacos
Recipe Type: Tacos
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 4
Sesame ginger rice, teriyaki chicken, cheese, sour cream and hot sauce!
  • 1 pound chicken thighs
  • 1/2 cup of teriyaki sauce
  • 1 tsp brown sugar
  • 1 tsp of garlic powder
  • 1 tsp of cayenne pepper
  • 1 cup chopped fresh pineapple
  • 1 cup chopped onions
  • 2 cups of cooked basmati rice
  • 1 tsp of dried ginger
  • 1 tsp of black sesame seeds or toasted sesame seeds
  • 1 tsp of butter
  • shredded cheddar
  • pico de gallo (chopped tomato, white onion, jalapeno, cilantro, lime juice)
  • Sour cream
  • Hot sauce
  • low carb tortillas
  • limes
  1. In a roasting pan lay out the chicken thighs and season with brown sugar, garlic powder, cayenne pepper, salt and pepper. Cover with onions and pineapple then drizzle teriyaki on top. Bake for 30 minutes, cool and shred.
  2. If making in an instant pot- use saute feature to brown the chicken and onions, switch to the stew/meat button. Season with salt pepper, cayenne, garlic, brown sugar, pineapple, and teriyaki. Cook for 15 minutes.
  3. Mix basmati rice with melted butter, ginger, and sesame seeds. Season with salt and pepper.
  4. To assemble-
  5. Fill tortilla with rice, chicken, cheese, sour cream, and pico.
  6. Squeeze lots of lime over the top
  7. Serve with hot sauce

teriyaki tacos

Are you ready to run out and make these? I promise you will not regret it! One of our favorite new go to meals during the week. So fast, easy, and delish!


Continue Reading

Better Burrito Bowls

burrito bowl

2018 is here! I can’t believe how fast the holidays flew by for us! I know everyone usually says “new year. new you”, but this year I have a wedding to get ready for! My game plan is a better healthier version of myself. We already cleaned up all the holiday decorations and removed a lot of the holiday sweets from the house.

Now I am not a big snack person, but I think that is what has been holding me back. So instead of my usual one medium meal and one big meal a day I am going to have tiny meals throughout the day. I have also decided to give up diet coke Sunday-Friday. If I do well during the week I’m going to allow myself to have it on Saturdays because it really is my all time favorite treat.

burrito bowl

One of my favorite foods in the world are burritos. Breakfast, lunch or dinner there is a burrito for every time of the day. Obviously burritos are not going to help me on my health journey so I had to think outside of the tortilla. Burrito bowls are my go to at places like Chipotle, but I wanted to make it a little bit healthier.

burrito bowl

You can definitely switch out the ingredients that I used to make it even lower in calories. The most important ingredient for me is the homemade pico de gallo. I could eat this on literally anything. Yesterday I had some red pepper hummus and celery, but I topped each bite with pico because I am obsessed!

burrito bowl

Better Burrito Bowls
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 2
Healthier burrito bowls filled with grilled chicken and veggies!
  • 1 pound chicken breast
  • (season with salt pepper and olive oil)
  • 5 roma tomatoes chopped
  • 1 small yellow onion chopped
  • 1/2 cup of jalapenos (fresh or pickled)
  • 1/4 cup of chopped cilantro
  • juice from 1 lime
  • salt and pepper
  • chopped lettuce
  • 1 cup of basmati rice cooked and fluffed
  • 1 more lime zested and juiced
  • shredded cheddar cheese
  • light sour cream
  • red onion sliced
  • hot sauce
  1. Preheat a grill or grill pan.
  2. Mark your chicken and cook through
  3. Cool and slice
  4. saute the sliced red onion with a little more olive oil
  5. Add lime zest and lime juice to the rice with a little salt and pepper
  6. For the pico- in a bowl add the lime juice, onions, tomatoes, jalapenos, salt and pepper
  7. To assemble your bowls-
  8. Add lettuce and rice to a bowl
  9. Top with chicken and onions
  10. Spoon pico on top with a sprinkle of cheese
  11. I love lots of hot sauce on mine and a little sour cream!

burrito bowl

I hope you all try to make your version of a healthier burrito bowl! Happy New Year!


Continue Reading