Close to Home: Chubby’s Tacos

Posted on October 31, 2011 by kelleychisholm

“Close to Home” is a new category on my blog and will feature reviews of restaurants within a 3-mile radius of my home. Luckily, there’s a wide variety of them (such as McCormick and Schmick’s, which I reviewed earlier this year), so this is going to take a while. But I don’t mind, especially with my upcoming kitchen remodel that equates to eating out more. And it is making me try some neighborhood places that I’ve unfortunately neglected, such as Chubby’s Tacos, which is the focus of this review.

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Kel’s Award Winning Black Bean Chili

Posted on October 27, 2011 by kelleychisholm

I’ve been making my black bean chili for years, ever since I had my first taste of it at Mitch’s Tavern on Hillsborough St. I’ve been going to Mitch’s since I was an undergraduate at NCSU, and while I like a number of things on the menu, this is my favorite! My recipe is based on Mitch’s, but I have made a handful of changes. Both versions are great!

I entered my recipe in the Alexander Family YMCA’s Third Annual Chili Cook Off earlier this week, and walked away with 1st place! The event was held at the Brickhouse Sports Pub (a great sports bar across from Meredith College) and 100% of the proceeds went to YMCA’s “We Build People” campaign. There were also prizes for the best salad, cornbread and dessert. What a great local cause! This was the first time I’ve ever entered a contest like this, so it was exciting (and surprising) that I actually won. But that’s because this chili is fantastic!

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Tip of the Month, October 2011: Enjoy a Local BBQ Event

Posted on October 23, 2011 by kelleychisholm

One of my favorite things about fall is all of the local BBQ events that area churches and organizations hold. As I mentioned in my earlier post “For the Love of Q” I always look forward to Lynn’s Crossroads Ruritan Club’s BBQ and bake sale each October. The line usually wraps around the building at lunch, but is always worth the wait!

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Lamb Two Ways: Grilled Loin Chops and Greek-inspired Pita Pizzas

Posted on October 20, 2011 by kelleychisholm

I have been a lamb fan ever since I was a baby starting to get my teeth. My Mom would give me a lamb chop bone to chew on instead of the normal teething ring most babies get. Yaaay, Mom! I’ve been hooked ever since.

The best lamb (and for that matter, Guinness) I ever had was in the late 1990s in Ireland. I had a wonderful shepherd’s pie in the small town of Clifden, Connemara Co., and a fantastic Irish stew on the way to Achill Island on the Atlantic coast. While I can’t remember the name of either of the restaurants where I had these fantastic dishes, I will always remember how great the lamb (and the Guinness) tasted over there.

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October Drink of the Month: 99 Apples Schnapps Liqueur

Posted on October 16, 2011 by kelleychisholm

National Liqueur Day is October 16th – yaaay! Since October is also National Apple Month (check out my recent apple post), let’s celebrate with a couple of cocktails make with 99 Apples Schnapps Liqueur. The “99” refers to the proof, and this stuff carries a serious punch!

I made two great drinks with this liqueur. One is what I call “Kiss My Appletini,” a wonderful fall drink made with vodka, 99 Apples and apple cider. The other is my “Apple Cranberry Fizz,” nice and refreshing with 99 Apples, cranberry juice and tonic water. It is less potent than the appletini and will be a great beach drink next summer!

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Food of the Month, October 2011: Apples

Posted on October 12, 2011 by kelleychisholm

“Ducking for apples – change one letter and it’s the story of my life.” ~ Dorothy Parker – American writer, poet, satirist and original member of the Algonquin Round Table, 1893-1967.

October is National Apple Month. The U.S. has approximately 7,500 apple producers that grow almost 100 varieties. While North Carolina is not in the top-5 list we are No. 7 and so fortunate to be home to a number of wonderful orchards, especially in our beautiful mountains and foothills. And now is the best time time to buy apples, whether from a roadside stand, the farmers market or your local grocer.

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Meatloaf Muffins

Posted on October 6, 2011 by kelleychisholm

I’d do anything for love – Meatloaf, Bat Out of Hell, vocals

Well, Meatloaf, I bet you’d love the twist on this perennial home-cooked favorite and I assure you it is nothing close to what was served up in the Rocky Horror Picture Show!

I love meatloaf, but I am quite picky about it. I rarely order it out since I covet my own recipe (Exception: Firebirds Wood Fired Grill has a wonderful buffalo meatloaf that is the epitome of comfort food.) I always make enough for leftovers – that is the point of meatloaf, isn’t it?

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Bacon-Wrapped Pesto and Cheese Stuffed Chicken

Posted on September 28, 2011 by kelleychisholm

 

For those of you who took my advice and grew your own basil this summer (see my previous post “Grow Your Own”) and/or if you made the easy pistachio pesto I blogged about in early September, here is a great way to put that pesto to use.

These yummy stuffed chicken breasts are easy to make and are so tasty. Of course they are – they have bacon and cheese – two of the best foods in the world! If you don’t want to make your own pesto, I guess you can substitute with the store-bought stuff – sigh.

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Free-form Lasagna

Posted on September 22, 2011 by kelleychisholm

My recipe for “free-form” lasagna is based on Rachael Ray’s “lazy lasagna.” Lexi loves Rachael’s shows, and I happened to catch part of the one where she made this. I remember thinking at the time that I wanted to try this since you don’t have to go through as much prep work as you do for a more traditional lasagna.

There are a couple of major differences between Rachel’s recipe and mine. I add quite a bit more cheese than she does. No offense, Rach, but for me that’s what lasagna is all about – the cheese. Also, I do not follow the directions for her sauce and instead make my own. I suggest you do the same if you have a sauce that you love. My sauce does take a while to prepare, and I like to make it at least a day before so the flavors can intensify.

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Peppery Pickled Okra

Posted on September 18, 2011 by kelleychisholm

I made some okra pickles the same day I made my Quick and Easy Refrigerator Bread and Butter Pickles (click here for the recipe) since the okra was fresh and abundant at the Farmer’s Market. While the bread and butter pickles were ready to eat after a couple of days, these okra pickles needed to be stored 3-4 weeks before they were ready. I’m happy to report it was well worth the wait!

These pickles are extremely easy to make and do not require processing in a boiling-water bath.

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