Category Archives: Meat and Poultry

Kel’s Famous Crunchy Fried Chicken

Kel's Cafe Crunchy Fried chicken

I decided to learn how to fry chicken and make homemade gravy while I was still in high school. I was dating Ted, who later turned out to be my ex-husband. His mom, Geraldine, made some of the best fried chicken I’ve ever had, to this day. She used an electric fryer and as much as I tried to duplicate her recipe, I couldn’t get it exactly right. My Dad made really good fried chicken as well, and he used cast-iron skillets instead of electric fryers. I couldn’t replicate his recipe either, so I decided to take some of the techniques from both of them and come up with my own signature dish. And that I did.

By the time I was in college, I had a recipe that I was quite pleased with. I bought a cast-iron skillet that I used just for frying chicken and still have to this day (I have my Dad’s skillets, too!) Unlike my Dad and Geraldine, I decided to marinate my chicken in buttermilk at least 6-8 hours before frying. Buttermilk is a natural tenderizer and helps to make the chicken nice and juicy. I also added crushed cornflakes to my flour mixture, which gives the chicken extra crunch.

Three essentials for Ke's fried chicken

This was one of my most requested dishes for several years, until the age monster made so many of us watch our fried food intake. But every now and then, I love to get out my cast-iron skillets and fry up a batch of this wonderful comfort food. National Fried Chicken Day is July 6th — a great reason to give this a try, or make some for your Fourth of July celebration. You’ll be glad you did!

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Joyce’s Cheesy Chicken Enchiladas For a Crowd

Enchiladas out of the oven

For nearly 30 years, a group of us who used to work or hang out at The Pub in Raleigh (now closed) has been going to the beach for a week around Memorial Day. While many of the faces have changed during the years, one thing has remained constant and that is the wonderful food that is prepared during the week.

chicken enchilada

For several years I have only been able to stay a couple of days, and last year I had the pleasure of trying some of Joyce’s most excellent leftover chicken enchiladas for lunch. When I heard she was making them again this year, I asked if she’d be willing for me to post her recipe, complete with photos. Lucky for all of us, she said yes. These enchiladas are fantastic – wonderfully spiced with tons of cheese. And perfect for leftovers the next day! Continue reading

Kel’s Creamed Chipped Beef on Toast

SOS on toast

When’s the last time you had creamed chipped beef (affectionately referred to as SOS in the military)? It had been a while for me, which is a shame because I love this creamy and delicious comfort food and have been making my own since my college days. I have a husband that doesn’t care much for food with sauces or gravies (unbelievable, I know), so lately the only time I get to enjoy creamed chipped beef is in a restaurant, usually for breakfast/brunch.

Let's eat!

The other night I came home from water aerobics and Brad and the kids had already eaten. It had been dreary all week and much cooler than normal for a North Carolina spring. I knew I wanted something warm and satisfying that wouldn’t take long to make and was thrilled to run across a jar of dried beef. Perfect – SOS to the rescue.

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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. Continue reading

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 Mini Chicken Pot Pies

Yum!

Ever since Sally gave me cute little red ramekins for Christmas, I’ve been thinking of meals to make in them. The first thing I made was some delicious breakfast casseroles, so I knew I was ready to move on to a dinner recipe. Luckily, the March issue of “Every Day with Rachel Ray” arrived, with a mini pot pie on the cover. Perfect! I opted to use my own recipe instead of Rachel’s (sorry, Rach) because I already know how tasty it is and thought it would be easy to go from a full-sized pot pie to mini ones.

I only made 4 mini pot pies, so I had some of the filling left. I didn’t want to throw it away, so I saved it for chicken pot pie soup. Yum! I just added a little bit of water and some pepper, for a tasty mug of homemade soup.

Chicken pot pie soup

The recipe below will easily make 6 mini pot pies, and probably eight of them. I use fresh chicken breasts, but you can easily substitute one of those roasted chickens you get at the store. You will need about 2 cups of cooked meat. Also, feel free to add some cooked potatoes to the mix, as I sometimes do.  With or without potatoes, this is comfort food at some of its finest!

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Kel’s Tasty Turkey Meatballs for Pasta, Pizza and Pitas

Meatballs in marinare are served!

I normally buy ground turkey breast that is at least 99% fat free, but the other day Harris Teeter had 93% lean ground turkey on sale for $3.98 per pound, which was a great deal and saved me a little more than $1.00 per pound. Yaaay! Immediately I thought I’d make turkey burgers for dinner because with the extra little bit of fat they would be juicier. However, for some reason when I got home I asked Brad what he would prefer – turkey burgers or meatballs, and he quickly responded, “Meatballs.”

Actually, meatballs turned out to be a great choice, since I got three meals for two out of one pound of meat: turkey meatballs in marinara sauce over pasta; meatball-stuffed pita sandwiches; and homemade garlic-herb crusted pizza with meatballs, green peppers, olives and onions (recipe to be posted soon.)

Rock this turkey meatball pie!

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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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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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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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