What’s Up, Doc? Kel’s Honey and Garlic Roasted Rainbow Carrots

Posted on April 18, 2019 by

Kel's honey garlic roasted rainbow carrots

This is one of the easiest and tastiest side dishes in the world, especially if you can find mini rainbow carrots that have already been peeled. Consider it for your upcoming Easter holiday feast or later in the year at Thanksgiving. Yum, yum, yum, and easy, easy, easy!

The honey brings out the sweetness of the carrots and the roasted garlic granules are an easy alternative to using fresh garlic cloves. If you want to use fresh garlic, press 2 cloves and add them to the butter, making sure the garlic doesn’t burn.

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A Weekend of Culinary Fun at The Southern Women’s Show, Plus a Give Away!

Posted on April 10, 2019 by

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The 2019 Southern Women’s Show is returning to Raleigh April 12-14 for a fun weekend of fashion, home and beauty entertainment as well as a fantastic lineup of culinary features and events. Attendees can savor food and drink samples, discover new recipes and techniques, and experience live cooking demonstrations and watch chefs “battle” head-to-head.

Headlining the weekend’s culinary entertainment is a series of events taking place on the Food Lion Chef Kitchen Stage. Join Food Lion’s Chefs as they prepare recipes using the freshest ingredients and products from the Food Lion Family of Brands.  During the Food Lion Face Off Challenge, watch teams put their Food Lion knowledge to the test in head-to-head trivia. Contestants will be selected from the audience and the winner will take home a $25 Food Lion Gift Card.

For more local flavors, show goers can also sample their way through the Got to Be NC Pavilion, featuring a variety of North Carolina products. Vendors include: Bakers’ Southern Traditions, Bertie County Peanuts, Carolina Kettle, Farrell Farms, Floury Apron, Harvest Times Foods and Tonya’s Cookies, just to name a few. Treat yourself to some local goodies and meet the folks responsible for making them.

About the Southern Women’s Show

The Southern Women’s Show is a weekend-long event for women in the Triangle community and attracts tens of thousands of guests each year. It features celebrity guests, shopping and workshops on food, fashion, beauty, health and fitness, business, education, home, travel, and more. The show takes place at the N.C. State Fairgrounds Friday, April 12 from 10 a.m. to 8 p.m., Saturday, April 13 from 10 a.m. to 7 p.m., and Sunday, April 14 from 11 a.m. to 6 p.m. For more information or to purchase tickets, visit www.SouthernShows.com/WRA.

Kel’s Café Ticket Giveaway

I am giving away two sets of two tickets to this fun event (face value $12.00 per ticket), which may be used any day of the show. All you have to do is “like” this post or Kel’s Café of All Things Food Facebook page at www.facebook.com/kelscafe to be entered. The drawings will be held on 4/11/19 at noon and the winners must be able to meet me in Raleigh on Thursday or Friday to pick up the tickets. Good luck!

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Kel’s Puff Pastry Reuben Roll

Posted on March 20, 2019 by

Up close slices of Reuben roll

Got leftover corned beef from St. Patrick’s Day? Here’s a fun twist on the traditional Reuben sandwich, where rye bread is replaced with puff pastry and, instead being grilled, it is baked in the oven.

I make my own Thousand Island dressing (with mayo, ketchup, sweet pickle relish, a bit of vinegar and paprika), but use store bought if you have a favorite brand. If you’d rather have something more savory, replace the sweeter 1000 island dressing with a nice Dijon or spicy mustard.

This reheats nicely in the microwave – just place your slices on a microwavable plate, zap for a minute or so, and you’re good to go.

Yum!

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Kel’s Easy Cheesy Cheddar-Garlic Drop Biscuits

Posted on March 14, 2019 by

Kels' cheddar garlic drop biscuits

These cheddar-garlic drop biscuits are so easy to make – just a handful of ingredients, minimal prep time, about 10 minutes in the oven, and Viola! you have warm, delicious homemade biscuits that go great as a side to a variety of soups, stews, chilis, and other main dishes.

I prefer smaller biscuits and usually make a dozen at a time. If you want larger biscuits, just divide the dough into larger spoonfuls. I also like to cook these on a baking stone, which keeps the bottoms of the biscuits from turning too brown.

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Kel’s Manhattan Clam Chowder, Version One

Posted on February 21, 2019 by

 

Garnish with parsley

When most people think of clam chowder, the creamy and popular Boston clam chowder usually comes to mind and rightfully so, because it’s so darn good. But to lighten it up a bit, especially if you love anything tomato based, definitely give this delicious version of clam chowder a try!

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Not Your Average Avocado Toast

Posted on January 16, 2019 by

 

kel's avocado toast

I came up with this recipe for avocado toast when I was wanting a delicious and filling breakfast/brunch that was Weight Watchers® friendly (7 points!), and it has become one of my favorite go-to meals. While I love fresh guacamole (check out Kel’s Cafe’s recipe), I usually cheat and use a spicy Wholly Guacamole®   mini serving, which is convenient and keeps things easy in the morning. If you haven’t tried Wholly Guacamole, it really is a decent replacement for the fresh stuff.

I recommend that you when you fry your eggs to leave the yolks runny so you can sop them up with the toast. I use Sara Lee 45-calories multigrain bread for my toast, but you can substitute that with your favorite brand, especially if you’re not counting calories.

Pair with some fresh fruit, and your day is off to an awesome and tasty start!

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Kel’s Honey Bourbon and Apple Cider Punch, Party On!

Posted on December 29, 2018 by

Kel's Cafe honey bourbon apple cider punch

Love apple cider? Love bourbon? If so, you must try this adult beverage at your next gathering. I like to make pitchers of drinks for my guests whenever we celebrate any occasion — usually mimosas, bloody Marys and/or sangria. It’s just so easy to let people serve themselves without making individual cocktails, allowing more mingle time for all.

This festive punch is inspired by a recipe I saw on the New York Times cooking website and is perfect for winter gatherings, such as New Year’s or Super Bowl parties. It combines bourbon, pressed apple cider, fresh citrus juices and a hint of cinnamon for an easy-to-make and yummy seasonal drink.

I altered the ingredients a bit (of course I did) and substituted a honey bourbon for the regular variety because I thought the hint of honey in the booze would go great with the apple cider (it does). I used diet tonic water instead of club soda due to personal preferences and swapped the dark brown sugar with a lower calorie brown sugar blend (in this case Truvia.) This is party in a punch bowl that will have your guests coming back for more!

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