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Author Archives: kelleychisholm
Kel’s Smoked Salmon Pasta Salad with Lemon Aioli Dressing
Here’s a wonderful pasta salad, perfect as a side dish for summer gatherings or else as a meal on its own. The lemon aioli dressing is nice and refreshing and pairs perfectly with the smokiness of the salmon and mozzarella. … Continue reading
Posted in Pasta, Rice, etc., Recipes, Seafood
Tagged eat drink and be merry, Kelley Chisholm recipes, Lemon aoili dressing recipe, pasta salad recipes, pasta salad smoked salmon smoked mozzarella, pescatarian recipes, smoked salmon pasta salad lemon aoili dressing, Smoked salmon pasta salad recipe
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Kel’s Buffalo Shrimp with the Best Bleu Cheese Dressing Ever!
Medium-sized shrimp was on sale the other day at Harris Teeter for $5.99 a pound, so I decided to grab some and prepare them with some buffalo sauce and my homemade bleu cheese dressing. It was a dark and stormy … Continue reading
Kel’s Best Eggplant Parmesan, 30 Years in the Making
I’ll never forget the first time I made eggplant parmesan. It was in the mid-80s, and I was preparing it for my Dad, who was mainly responsible for instilling my love of food and cooking. Dad loved to make Italian … Continue reading
Bold and Creamy Bleu Cheese and Avocado Dip
This awesome dip takes traditional guacamole to another dimension, as the bleu cheese gives adds sharpness and extra creaminess. It is made with healthy Stonyfield yogurt, which the folks there were nice enough to send me a coupon for a … Continue reading
Kel’s Fabulous Four Cheese and Veggie Lasagna Roll-ups
Craving some comfort food? Look no further — these cheese and veggie lasagna roll-ups with spicy marinara sauce are just the ticket. With summer almost upon us, this is a great way to use zucchini or squash, which will be … Continue reading
Posted in Pasta, Rice, etc., Recipes, Vegetables/Vegetarian/Vegan
Tagged Cheese and vegetable lasagna roll-ups, eat drink and be merry, Kelley Chisholm recipes, lasagna roll-ups cheese zucchini spinach, lasagna roll-ups recipe, Vegetable lasagna recipe, Vegetable lasagna roll-ups, vegetarian recipes
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Kel’s Roasted Garlic Hummus with a Bite
With summer quickly approaching, here is a great dip you can take to cookouts or picnics. Roasting the garlic makes it sweeter and mellower than not roasting it, bringing a great flavor to the hummus. The lemon juice adds … Continue reading
Kel’s Roasted Red Beet Salad with Bleu Cheese and Walnuts
Beets are now in season in North Carolina and plentiful at local farmers’ markets as well as in grocery stores. Here is a wonderful salad that is so simple to assemble. It does take about 1½ hours for the beets to roast and … Continue reading
Kel’s Creamed Corn With a Crunch
I love fresh corn on the cob, but off of the cob. That’s how Pampa always made it – once he boiled it, he would cut off the kernels and mix them with butter, salt and pepper. He hated getting … Continue reading
Kel’s Homemade Strawberry Preserves
It’s right in the middle of strawberry season here in Raleigh, and I’m so happy there are a number of local farms where I can go to pick my own. There’s just something wonderful about picking your own fruits and … Continue reading
Kel’s Best Broccoli Salad, With or Without Bacon
What I love about this broccoli salad is that you can keep it vegetarian for those of you who don’t eat meat, or else add bacon, for those who would argue that bacon makes everything better! Either way, what you … Continue reading
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