Author Archives: kelleychisholm

Easy Ethiopian Chickpea Wat

  My meetup group, Raleigh Cooks, recently had a gathering featuring Ethiopian food. I was on a waiting list and got in to the event the day before, finding myself scrambling on what to make since most of the few … Continue reading

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Kel’s Amazing Apple and Cranberry Pies, Baked in Apples

Yaaaaay! Fall means apples and I’ve been craving apple pie, which I haven’t made in ages. I wanted to recreate my traditional recipe in order to cut calories and carbs but still taste great.  So I came up with these … Continue reading

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Kel’s Café Chicken Cacciatore

    When I ran across chicken thighs on sale the other day,  I bought a big pack, knowing I could freeze what I didn’t use for my delicious chicken cacciatore. You can make this with a variety of chicken pieces, … Continue reading

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Kel’s Best Barley Salad, Greek Style

  This refreshing and easy-to-make barley salad is great anytime during the year, but especially in the summer when there is an abundance of ripe tomatoes. In the winter, I just substitute romas or cherry tomatoes instead. You can serve … Continue reading

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Kel’s Café Basil and Sweet Pea Pesto

Got basil? More than likely if you grow your own you do, but it’s probably reaching its seasonal end and you’re getting ready to make pesto to freeze and enjoy year round. Or, if you’re like me and have limited … Continue reading

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Summer break is almost over!

  To all of my wonderful followers, it’s been a great little break from posting on my blog for the past month or so. I’ve been quite busy with numerous swim lessons, Gabe and Lexi’s 6-week visit from Arizona, and … Continue reading

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Kel’s Tuna Pan Bagnat, With a Hat Tip to Rachel Ray

  It’s been more than a decade since several of us, on our then annual Thanksgiving trip to the Outer Banks, took a deep sea fishing trip and caught a boat load of yellowfin tuna. Seriously – more than 350 … Continue reading

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