Author Archives: kelleychisholm

Kel’s Homemade Italian Pizza with Turkey Meatballs

Kel's homemade Italian Pizza

I recently made some turkey meatballs (see Kel’s Tasty Turkey Meatballs for Pasta, Pizza and Pitas) and promised I would share my recipe for homemade Italian pizza. These meatballs have the right balance of seasonings and the addition of the paprika gives them a nice, smoky kick.

Turkey meatballs

The savory meatballs, sweet onions, slight bitterness of the green peppers and the mild black olives are a perfect combination on my homemade herb and garlic crust.

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Kel’s Red and Green Cabbage Sautéed With Garlic in Extra Virgin Olive Oil

Kel's Red and Green Cabbage

I’ve been making this simple and delicious sautéed cabbage for years, long before I met Brad. Brad hates cooked cabbage, but I bet he would change his mind if he would just give this a try. It has some crunch to it, plus the garlic and olive oil give it a wonderful flavor. If you have any cabbage left over from your St. Patrick’s Day feast, instead of steaming or boiling it, try it this way — you’ll be glad you did!

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Kel’s Corned Beef and Cabbage Soup, Ninja-Style

Soup's on!

With St. Patrick’s Day quickly approaching, I thought I’d share my recipe for this awesome soup for those of you who may have leftover corned beef. This is so easy to assemble and a breeze to make in your Ninja® 3-in-1 cooking system. Don’t have a Ninja yet? I have included instructions on how to make this on your stovetop in the “Preparation” section below.

One of the things I love about this festive soup is that it’s something that you don’t run across every day in stores or restaurants. That’s a shame because it is so delicious. Plus, since March can be quite blustery and cold depending on where you live, a nice hot bowl of this hearty soup is just the ticket. Even if you only make this once a year, you will be glad you did! Savor every drop.

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Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

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Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

Continue reading

Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

Continue reading

Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

Continue reading

Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

Continue reading

Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

Continue reading

Cornish Game Hens Stuffed Two Ways Part Two: Apple, Walnut and Cornbread Stuffing

One juicy Cornish game hen!

Last week I shared my recipe for Cornish Game Hens Stuffed with Wild Rice and Mushrooms. As promised, here is the second part of the post, where I use an apple, walnut and cornbread stuffing for the hens – true comfort food! It’s like having a mini-Thanksgiving meal whenever you want.

This recipe is for four Cornish hens, so if you are only making two just cut the ingredients in half. Or, if you are like me and love stuffing as a side dish, make extra – this “stuff” is so good with the crisp apples, crunchy walnuts and sweet cornbread.

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