Category Archives: Vegetarian/Vegan

Kel’s Reduced-Fat, Spicy Jalapeño Pimento Cheese

Spread Kel's pimento cheese on bread

If you are from the South, chances are that pimento cheese has been a staple in your diet since you were old enough to eat it. You probably have a family recipe, handed down from your mom or grandmother, that is oh, so good and easy to make. It’s great to see that a number of area restaurants are including pimento cheese on their menus, either as a dip, sandwich filling or burger topping. All I have to say to Triangle chefs is “Yaaaay” for including a little bit of heaven to some of your dishes, like this grilled fried green tomato and pimento cheese sandwich from Relish Cafe and Bar in Raleigh!

Relish pimento cheese2

Continue reading

Kel’s Reduced-Fat, Spicy Jalapeño Pimento Cheese

Spread Kel's pimento cheese on bread

If you are from the South, chances are that pimento cheese has been a staple in your diet since you were old enough to eat it. You probably have a family recipe, handed down from your mom or grandmother, that is oh, so good and easy to make. It’s great to see that a number of area restaurants are including pimento cheese on their menus, either as a dip, sandwich filling or burger topping. All I have to say to Triangle chefs is “Yaaaay” for including a little bit of heaven to some of your dishes, like this grilled fried green tomato and pimento cheese sandwich from Relish Cafe and Bar in Raleigh!

Relish pimento cheese2

Continue reading

Kel’s Reduced-Fat, Spicy Jalapeño Pimento Cheese

Spread Kel's pimento cheese on bread

If you are from the South, chances are that pimento cheese has been a staple in your diet since you were old enough to eat it. You probably have a family recipe, handed down from your mom or grandmother, that is oh, so good and easy to make. It’s great to see that a number of area restaurants are including pimento cheese on their menus, either as a dip, sandwich filling or burger topping. All I have to say to Triangle chefs is “Yaaaay” for including a little bit of heaven to some of your dishes, like this grilled fried green tomato and pimento cheese sandwich from Relish Cafe and Bar in Raleigh!

Relish pimento cheese2

Continue reading

Kel’s Reduced-Fat, Spicy Jalapeño Pimento Cheese

Spread Kel's pimento cheese on bread

If you are from the South, chances are that pimento cheese has been a staple in your diet since you were old enough to eat it. You probably have a family recipe, handed down from your mom or grandmother, that is oh, so good and easy to make. It’s great to see that a number of area restaurants are including pimento cheese on their menus, either as a dip, sandwich filling or burger topping. All I have to say to Triangle chefs is “Yaaaay” for including a little bit of heaven to some of your dishes, like this grilled fried green tomato and pimento cheese sandwich from Relish Cafe and Bar in Raleigh!

Relish pimento cheese2

Continue reading

Kel’s Reduced-Fat, Spicy Jalapeño Pimento Cheese

Spread Kel's pimento cheese on bread

If you are from the South, chances are that pimento cheese has been a staple in your diet since you were old enough to eat it. You probably have a family recipe, handed down from your mom or grandmother, that is oh, so good and easy to make. It’s great to see that a number of area restaurants are including pimento cheese on their menus, either as a dip, sandwich filling or burger topping. All I have to say to Triangle chefs is “Yaaaay” for including a little bit of heaven to some of your dishes, like this grilled fried green tomato and pimento cheese sandwich from Relish Cafe and Bar in Raleigh!

Relish pimento cheese2

Continue reading

Kel’s Reduced-Fat, Spicy Jalapeño Pimento Cheese

Spread Kel's pimento cheese on bread

If you are from the South, chances are that pimento cheese has been a staple in your diet since you were old enough to eat it. You probably have a family recipe, handed down from your mom or grandmother, that is oh, so good and easy to make. It’s great to see that a number of area restaurants are including pimento cheese on their menus, either as a dip, sandwich filling or burger topping. All I have to say to Triangle chefs is “Yaaaay” for including a little bit of heaven to some of your dishes, like this grilled fried green tomato and pimento cheese sandwich from Relish Cafe and Bar in Raleigh!

Relish pimento cheese2

Continue reading

Kel’s Reduced-Fat, Spicy Jalapeño Pimento Cheese

Spread Kel's pimento cheese on bread

If you are from the South, chances are that pimento cheese has been a staple in your diet since you were old enough to eat it. You probably have a family recipe, handed down from your mom or grandmother, that is oh, so good and easy to make. It’s great to see that a number of area restaurants are including pimento cheese on their menus, either as a dip, sandwich filling or burger topping. All I have to say to Triangle chefs is “Yaaaay” for including a little bit of heaven to some of your dishes, like this grilled fried green tomato and pimento cheese sandwich from Relish Cafe and Bar in Raleigh!

Relish pimento cheese2

Continue reading

Heavenly Jalapeño Corn Bread

Jalapeno corn bread

The great thing about the colder winter months is that they lend themselves to making heart-warming soups, stews and chilies. I recently made a delicious chipotle turkey chili (recipe to follow next week) and decided that cornbread would go great with it. Not just any cornbread, mind you, but this flavorful one that builds on the spiciness of the chili by adding jalapeños to the mix. In addition to the jalapeños, I like to add a can of Green Giant Mexicorn®* to give it a little bit of a crunch and color, plus some light sour cream to keep it moist.

I made this wonderful jalapeño cornbread in a baking pan, but it works just as well in muffin tins. And it is heavenly just by itself (OK, maybe add a tiny bit of butter.) And remember, you control the heat with the amount of jalapeños you add – the more, the spicier!

Continue reading

Go Ape Over This Banana Date Nut Bread

Banana bread with cream cheese

Every now and then I wind up with overly ripe, brown bananas, which I really don’t care for. Instead of throwing them away, I like to make banana-pineapple muffins (see my earlier post at: http://kelleychisholm.com/2012/01/19/banana-pineapple-muffins/) or else a more traditional banana bread. I make mine with nuts, but you can certainly leave them out if you have allergies or just don’t like them. For this loaf I included dates and switched the butter I normally use with some chunky applesauce. The result? A lower-fat and wonderfully moist bread that kids and adults will devour.

Continue reading

Food of the Month, November 2012: Cranberry Sauce, Homemade of Course

If the jelly cranberry sauce that comes in a can (the one you slice) gives you the heebie-jeebies (yaay, I finally used that word in a post!) like it does me, you definitely want to try my homemade version, which is savory, sweet and so easy to make. November 23 is Eat a Cranberry Day, but I wanted to share this recipe before Thanksgiving. Now you have no excuse to suffer through the canned stuff. Plus, fresh cranberries are on sale everywhere.

This recipe is based loosely on a cranberry chutney I recently helped make in a cooking class I took at Revolution in Durham (I’ll be posting about that fun and wonderful  adventure soon.) Executive Chef Jim Anile didn’t have recipes for anything we made that day, so I’m just taking some of his ingredients and adding some of my own. The result? Awesome!

Continue reading