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Author Archives: kelleychisholm
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
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
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
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
Kel’s Tasty Turkey Taco Lettuce Boats
Since Brad loves Mexican food but is avoiding red meat and all things bread (anything carb-laden, really), I created these wonderful ground-turkey-filled-lettuce boats, and used traditional taco seasonings such as cumin, chili powder and paprika to help spice up the … Continue reading
These Chips Rule, No Joshing! Carolina Kettle Chips
Love chips? Specifically kettle chips? Well of course you do, who doesn’t? I am so thrilled to introduce you to Josh Monahan, founder and owner of Carolina Kettle Chips. Josh started his business a couple of years ago while still … Continue reading
Seriously Sweet: Rebecca Burnett, Durham Toffee Company
Let me start by saying this: Best. Peanut. Brittle. Ever. And I mean ever! The Brittled Nut Clusters from Durham Toffee Company are simply divine and after just one bite if you’re not addicted to them, then something is … Continue reading
Posted in Chef Interviews, Products
Tagged 2018 Southern Women's show, Durham Toffee Brittled Nut Clusters, Durham Toffee Company, Durham Toffee Mashup, eat drink and be merry, Kel's Cafe Chef Interviews, Kel's Cafe product reviews, North Carolina toffee, Rebecca Burnett Durham Toffee Company
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Kel’s Minty Irish Iced Coffee, Perfect for Saint Paddy’s Day!
You all already know I’m a huge Guinness fan. I also love coffee and, when I do drink whiskey, I’ll always defer to Jameson’s, thank you very much. So here’s a great libation, a little bit off the traditional St. … Continue reading
Kel’s Classic Cobb Salad, A Meal on Its Own
The first Cobb salad I ever had was at the Fairview Dining Room at the Washington Duke Inn in the early 1990s, shortly after I started working at Duke University. To this day, it is my favorite Cobb salad in … Continue reading
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