Kel’s Classic Linguine with White Clam Sauce for Two

Kel's linguine with white clam sauce

Linguine with white clam sauce is one of Brad’s go-to pasta dishes, in restaurants and especially at home. I try to make this whenever he slacks up on not eating carbs, which is usually around the holidays at the end of the year.

This is so easy to make, especially if you use canned chopped clams. Don’t make the mistake of buying minced clams as they are way too small – trust me! I have used fresh clams in this recipe before, but doing so makes it too time consuming without adding much (if any) more flavor. So keep it simple and fast, use the canned clams, and get out of the kitchen and on to your table to enjoy this wonderful and comforting pasta dish. Continue reading

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Happy New Year!

Happy-new-year-champagne-eve-wallpaper

Kel’s Café wishes everyone a healthy and happy new year, filled with family, friends, laughter and love, and of course great food and drink. I’m looking forward to posting new recipes and reviews in 2018, and truly appreciate all of my followers.

Bon appétit!

Eat, drink and be merry!

 

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Raleigh’s Latest Treasure, The StateView Hotel

What's going on, State View

Nestled deep in N.C. State’s Centennial campus, the new StateView Hotel brings a touch of class to the university with beautiful accomodations in a striking setting. Recently opened on October 11, 2017, the StateView is a one-of-a-kind boutique hotel that is part of Marriot’s Autograph Collection. With a silver LEED rating, StateView offers 164 guest rooms, many which overlook a spacious pool and scenic Lake Raleigh.

Lake Raleigh from State View deck

Adjacent to N.C. State’s Alumni Center and across from the Lonnie Poole Golf Course, the StateView is a cozy hideaway with an excellent restaurant, Flask and Beaker. Whether or not you’re a Wolfpack fan, you will be delighted with the hotel’s décor, which focuses on textiles, chemistry, engineering, etc. and truly makes the StateView unique. Learn more about The StateView Hotel at http://www.stateviewhotel.com/north-carolina-state/

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Kel’s Perfect Pork Enchiladas with Tangy Tomatillo Sauce

Kel's pork enchiladas with tomatillo sauce

I’ve been making these pork enchiladas for years, tweaking the recipe along the way until coming up what I think is one of my favorite comfort foods ever. My original inspiration was to make a great tomatillo sauce as a base for several recipes, after devouring some of the best chili verde I’d ever eaten after a long day on the ski slopes in Vail, Colorado, many moons ago. Enter these pork enchiladas and the rest is history!

If you are unfamiliar with tomatillos, I urge you to try them. They are tangy, tart and tasty and look like small green tomatoes in husks. A common staple of Mexican cuisine, they are the basis of many green sauces for enchiladas and salsas. Choose ones that are still firm to the touch — most grocers have these in their tomato/garlic/avocado section. Beware, tomatillos are often sticky, but that washes off easily!

tomatillos

I prefer to use white corn tortillas to wrap the shredded spicy pork for the enchiladas — just make sure to warm them first to make rolling easier. Since they are fairly small, I use a spoon to hold down the enchiladas as I add them to the casserole dish so they won’t accidentally open!

Roll up tortillas and place in casserole dish

I used my Instant Pot to shorten the cooking time of the pork, but feel free to brown the seasoned pork in a dutch oven on the stovetop. Either transfer the pork and the water to a slow cooker for at least 4 hours on high, or leave the meat in the dutch oven, add the water, and simmer for several hours until the pork is fork tender.

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Kel’s “Kind-of-Like-Bojangles” Dirty Rice

Kel's Cafe dirty rice

Tailgating in the South? If you don’t stop at Bojangles before heading to the stadium, somebody partying next to you surely has. Let’s face it — it’s a tasty Southern tradition. Crunchy Cajun fried chicken, fluffy to-die-for biscuits, excellent iced tea and a handful of sides make it a favorite stop on the way to the game.

bojangles

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Kel’s Cucumber and Pineapple Salsa with Roasted Jalapeños

 

Kel's pineapple cucumber jalapeno salsa

When I saw this recipe by Katie Lee in the July/August 2017 issue of Food Network Magazine, I knew I was going to have to give it a try. Of course I tweaked it a bit and substituted jalapeño hot sauce for the fresh ground pepper. I also decided to roast the jalapeños to add a hint of smoky flavor to the salsa – great call!

What a wonderful and refreshing combination of flavors, with the sweetness of the pineapple, the crispiness of the cucumber, and the heat of the jalapeños. The cool thing is that this tastes great year round, unlike tomato-based salsas that are at their best in the summer when tomatoes are ripe.

Pineapple cucumber salsa

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Kel’s Italian Meatball Sub Stuffed Bell Peppers

Kel's Meatball Sub Stuffed Peppers

I came up with this recipe the other day when I was swimming laps. I really, really wanted Italian food, which I haven’t had much of lately since we have been trying to watch carbs (and yes, Brad is doing much better than me.)  I decided to make some meatballs with marinara sauce and let Brad just skip the pasta. But then it hit me – why not make meatball sub stuffed bell peppers, the perfect dish to satisfy my Italian cravings while watching our carbs.

What’s cool about this recipe is that you can cheat and use bottled marinara — there are several halfway decent brands on your grocer’s shelves, just pick your favorite, but make sure it’s a chunky variety. You can also use prepackaged meatballs instead of making your own. I recommend getting these from the meat section of your favorite store – they’re usually better than frozen. These two steps will cut your prep time down to a fraction.

Personally, I like to make my own meatballs and sauce, because I make extra to freeze for later, which saves time in the long run. Plus, I just think mine tastes better, in my (not so) humble opinion.

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