These chicken thighs are marinated in an amazing spice paste then grilled to perfection! I served mine with tomatoes, peppers and onions. We have this fantastic restaurant by our house that serves platters of authentic fajitas with soft warm tortillas. Since we are still low carb we just skipped the tortilla and packed our plates with veggies.
It feels so good to be back and writing again! This summer has been so crazy with my promotion and all the wedding planning. I decided to take a break from kelliericecakes.com so I could focus on the wedding for a little bit. We took a couple weeks off to take the kids to some theme parks which was so fun and nice to get away from everything. That doesn’t mean I haven’t been in the kitchen! I have so many new recipes I am so excited to share with you guys! I have been following a Keto lifestyle trying to get in shape for our wedding in April. I have so many low carb recipes!
Ok back to these fajitas. I take my favorite spices and add a little olive oil to make a paste. Then rub the chicken and let it sit in the refrigerator for thirty minutes. While that is marinating I take my mixed peppers, onions, tomatoes, and bella mushrooms and toss them with olive oil, salt and pepper. I dump everything on a roasting pan and cook for 20 minutes at 400 degrees. The chicken is grilled until cooked through then sliced.
I like to serve mine with lettuce, lime, and shredded cheese. You can also add sour cream, fresh avocado, and lots of Valentina sauce!
Low Carb Marinated Chicken Thigh Fajitas
Recipe Type: Low Carb
Author: Kellie Rice
Marinated chicken thighs served with all the fajita trimmings.
1 pound of chicken thighs
2 tbsp of cumin
2 tbsp of garlic powder (or fresh!)
1/2 tbsp of red pepper
1 tbsp of smoked paprika
salt and pepper
juice from one lime
1/4 cup of olive oil
2 cups of sliced bell peppers
1 onion sliced
1 cup of bella mushrooms
1 cup of grape tomatoes
salt and pepper
drizzle of olive oil
Toppings- shredded cheese, lettuce, hot sauce, lime
Pre heat the oven to 400 degrees and a grill (or grill pan on the stove)
Mix all the spices, lime and olive oil and pour over the chicken
Let marinate in the fridge
Toss the veggies in the olive oil with salt and pepper
Dump onto a roasting pan and cook for 20 minutes
Grill the chicken on a grill or grill pan
Let rest then slice thinnly
Top with lettuce, cheese, hot sauce and lots of lime juice!
I hope you enjoy! Don’t forget- if you aren’t low carb then definitely serve with some fluffy tortillas!
Sometimes the Farmer’s Market is all the inspiration I need to make something truly great. We were passing the fresh baked baskets and it was all I could do not to take a huge bite out of the various ciabatta rolls. They smelled so insanely good. Right away I knew I needed them to make these steak sandwiches.
We picked up the everything, asiago, and onion flavors. That bag sat in our shopping basket taunting is with perfect baked bread smell packed full of different cheese and spices.
Next was the steak. I used sirloin that had been marinated in garlic, soy sauce, and spices for 24 hours. We grabbed some smokey provolone cheese and spicy pickles. On the way home Patrick also bought a jar of fresh pepper jelly – one of our favorite condiments!
Fast forward to the caramelized onions, horseradish mayo and fresh veggies. Now we have the perfect sandwich! My favorite part is just how fresh each bite is!
Author: Kellie Rice
Super fresh veggies, marinated steak and caramelized onions stuffed in a fresh ciabatta roll.
1/2 cup of soy sauce
2 tsp of garlic
fresh cracked pepper
1 tsp of sugar
sliced smoked provolone
thick sliced pickles
2 tbsp of mayo
1 tbsp of prepared horseradish
salt and pepper
1 tsp of pepper jelly
The night before marinate the steak with the soy sauce, garlic, sugar, salt and pepper
In a hot skillet cook the marinated steak for about 3 minutes each side for medium rare (depending on how thick your sirloin cut is)
Toast the ciabatta rolls
Mix the mayo and horseradish
Spread the pepper jelly on one side of the roll
The horseradish mayo on the other
Top with cheese and pickles
Slice the steak and layer on top the cheese
Finish with caramelized onions, tomato, and lettuce
The only thing that could make these sandwiches even more perfect would be a perfectly fried egg! I hope you enjoy these steak sandwiches as much as I did!
I have been dying to make a chimichurri sauce ever since my mom send me a new food processor. Seriously, the most handy device in the kitchen. Most of the sauces chimichurri sauces I love are amazing straight from the processor. This sauce I brushed onto the kabobs as they grilled. The result was perfectly juicy chicken and veggies with crispy edges. This meal can be prepared in around 20 minutes! It is so fast and flavorful!
Side note- Patrick and I found this tiny restaurant tucked away on a back road Sunday. The menu was a mix of Korean flavors with a Mexican twist. Korean BBQ tacos with freshly pickled jalapenos and cabbage slaw tossed in a light vinaigrette. They served a side of double fried french fries seasoned with sesame oil and lemon pepper. Such a great find! Last Friday we took the kids to the food truck friday event down town and shared some of the most amazing treats. My favorite indulgence was a homemade biscuit topped with buttermilk fried chicken, fried green tomatoes, bacon jam and fresh pimento cheese. I cannot even describe how amazing each bite was. Fluffy buttery biscuit with crunchy tomato and juicy chicken. I see many more food truck visits in my future!
20 Minute Tuesdays : Chicken Kabobs With Fresh Jalapeno Chimichurri
Recipe Type: Chicken, Kabobs
Juicy chicken kabobs brushed with fresh jalapeno chimichurri.
1 pound of chicken breast
1 red bell pepper
1/2 of a white onion
1 bunch of fresh parsley
1 sprig of fresh oregano
2 tbsp of olive oil
1/2 stick of melted butter
1 tsp salt
1 tsp pepper
pinch of crushed red pepper
2 tbsp chopped garlic
1 fresh jalapeno
1 bag of mini red potatoes
I use a charcoal grill, but preheat any grill you have available.
Quick tip for cooking potatoes fast- dump potatoes in a tupperware. Poke a few holes in each. Set the lid on top, but do not seal the entire way. Microwave on high for 5-6 minutes. Set to the side to cool slightly.
Cut chicken, onion and pepper into even chunks. Slide onto a kabob skewer. I prefer metal.
On a separate skewer add all the potatoes.
In a food processor blend herbs, spices olive oil, jalapeno and butter.
Lay the skewers on the grill and brush the chimichurri onto the meat and veggies.
Cook on each side for 10 minutes.
Brushing extra chimichurri as you flip.
Cook until chicken temp reaches 165 degrees.
If you want something a little extra smash all the potatoes with a fork when you remove them from the grill. Top with garlic powder, cracked pepper and cheddar cheese.
I am pretty sure I will make this meal a few times a week. It was so amazing. Light and healthy, yet filling!
What is better than a huge cheesy pizza folded in half to capture all the excess toppings? A hand pie crust filled with pizza toppings! All the goodness without the mess. I’m talking bubbling melted mozzarella, juicy veggies, garlic and marinara in a crispy crust. Did I mention kid friendly? My boyfriend’s kids were highly skeptical, but once they bit into them and realized it was pizza it was two thumbs up!
I have seriously been trying to pack every meal with veggies lately. This hand pie has red peppers, green peppers, yellow onions, olives, mushrooms – so easy to customize. I would have added jalapenos, but the jar I had was so spicy. As in unbelievably spicy. You know how you can go to Subway on a Monday and have their jalapenos and they are perfect, but you go a few days later and they are miniature fire bombs? I think that is what is going on with these. I just happened to buy a jar filled with all the seeds from the other jars.
These hand pies are different from calzones because I skipped the ricotta and added marinara. You do not have to put the sauce inside the hand pie. I just prefer the sauce to cook into the veggies. Just make sure you go fairly light so it does not spill out the sides.
Pizza Hand Pies
Recipe Type: Dinner, Pizza
Crispy pizza crust stuffed with meats, cheeses and veggies.
Egg wash (1 egg yolk plus water)
Mixture of Italian cheese – provolone, mozzarella, Parmesan
Preheat your oven to 425.
Divide the pizza dough into 4 equal balls.
Roll out into 4 equal ovals on a lightly floured surface.
Spoon about 1 tsp of marinara over the center of the dough. Do not get too close to the edge. Leave about an inch.
Add the pepperoni and veggies.
Top with a handful of shredded cheeses.
Pull one side of the dough over the topping to meet the opposite edge.
Use a fork to crimp the dough together.
Roll the crimp one time and use the fork or fingers to pinch down again.
It is important to add the extra roll over the dough edge to keep all those toppings locked up.
Use a knife to cut 3 slits on the top to let steam out.
Brush egg wash over crust.
Drizzle olive oil and sprinkle with Italian seasoning.
Bake for 20 minute until crust is golden brown.
Keep an eye on them because they cook very fast. I cooked mine for 25 minutes. I should have pulled them out a few minutes earlier.
I hope you enjoy! This is one of my favorite meals. It is quick and easy with a fast clean up. I highly recommend heating the rest of the marinara with some crushed red pepper and olive oil for dipping! Yum!
January 1st you wake up so ready to take on the year. You have your check list of all the things you are going to tackle this year. If you are anything like me the first note is to be healthy. Drink more water. Eat more veggies. Train to run a marathon. Say see ya to the mandatory morning Diet Cokes.
January 10th I sit here sipping my Diet Coke… BUT I did bring you a recipe packed full of veggies! You can definitely customize this to your tastes. I am not saying this is the healthiest recipe, but it is not the worst thing you can eat. Heck you could even eliminate the pie crust and it would become a tasty Frittata. I just love that crunchy butter crust with the juices from the veggies and the melted cheese.
This can stand on its own without adding meat, but I have really been enjoying the Boars head maple turkey so I added a layer in this recipe. Ham, bacon, smoked turkey, sausage would all be fantastic in this quiche. Possibilities are seriously endless.
Savory Breakfast Quiche
Recipe Type: Eggs, Breakfast
Savory breakfast quiche packed with turkey, cheese and layers of veggies.
1 pie crust (home made or store bought)
1 cup of assorted cheeses (I used shredded colby jack)
2 cups of assorted veggies (I used sweet onion, green pepper, red pepper,and bella mushrooms)
4 ounces of meats ( I used maple turkey breast)
1/4 low fat milk
salt, pepper, paprika, nutmeg, garlic powder
Preheat oven to 425.
Mix together seasonings, milk and eggs. The amount of seasoning is up to you. I only used a pinch of nutmeg then about 1/4 tsp of everything else. You can even add a splash of hot sauce at this point.
Situate your pie crust into a greased pie pan. Poke holes in the bottom with a fork so the crust does not poof up and push your ingredients over.
Layer half the cheese on the bottom of the crust.
Add the meats.
Add the veggies.
Pour the egg mixture over everything. It will not cover everything. The eggs should come up just under the veggies. That is okay because the eggs rise a lot when baked.
Top with the remaining cheese.
Bake at 425 for 5 minutes then lower heat to 325. Bake for 20 – 25 minutes. Do not over bake. The quiche is ready when the eggs are not jiggly in the center.
I hope you try out this recipe! It is my favorite go to brunch quiche. Very flavorful and filling.