What’s Cooking in Kelli’s Kitchen

I have never really been one for New Year’s resolutions; they feel like half-hearted promises that most folks abandon by mid-February–get back to the gym, watch less tv, give up this “bad” thing, or start this “good” thing. Then I got to thinking about being “resolute” in my intentionality. To be resolute is to be determined, purposeful, and unwavering. To be intentional is to be deliberate. In my professional space, I spend a lot of time teaching others about strategic planning, goal setting, resource allocation, and how to measure progress. Generally, these tactics are employed in business planning but also have value when applied personally. Like most, I have limited resources regarding my time, talent, and treasure. I want to utilize those resources strategically so that I make progress toward creating the life that I want to live in–seems like the perfect opportunity for setting some intentions.

Here’s my plan for 2025. On Friday afternoons, I will allocate time for some structured reflection before I sit down to write this column.

• Who or what am I grateful for?
• What was the most valuable lesson I learned?
• What am I most proud of?
• What inspired my curiosity?
• What did I do to make my community better?

And some time for looking forward:

• What am I most excited about?
• How can I nurture my relationships with people I care about?
• What will I do for me?
• How will I nourish my body?

I hope that the ritual of writing Kelli’s Kitchen continues to be a tool of accountability as I move through the coming year strategically and with resolve.

Another piece of my plan for 2025 is to share some cooking essentials that I strongly believe should be in the wheelhouse of every one of you in your kitchens. I have long proclaimed that a basic culinary skillset should include proficiency with a handful of dishes–and that these recipes and techniques equip individuals with the core knowledge that they need to ensure they can take care of themselves. So, each month, I will dive into one of the basics with the hope that this effort will help make my community better and maybe will help you answer the question of how you will nourish your body.

Kelli’s Kitchen Basics:

• Roast Chicken
• Fresh Pasta
• Meatballs/Meatloaf
• Red Sauce (tomato and Bolognese)
• Salad Dressing (how to make a salad)
• Soup & Stew
• Beans & Chili
• Baked Potato
• Rice
• Roast Vegetables
• Baked Fish
• Steak

To be honest, I had a hard time keeping my list to twelve so you will likely also learn about macaroni & cheese and three ways to cook eggs–I’m just getting started! 

Since there is no better way to ring in the New Year than with a toast, here is a pair of decadent drink recipes worth celebrating.

Frozen Brandy Alexander

INGREDIENTS:

½ c good quality vanilla ice cream

1 ½ oz brandy

¾ oz creme de cacao – white or dark 

1/4 cup crushed ice (optional)

Ground nutmeg, for garnish

DIRECTIONS:

1. Place ice cream, brandy and creme de cacao in a blender and process until mixed.
2. Add ice (if using) and process until smooth.
3. Pour into an individual martini or coupe glass. Sprinkle top with ground nutmeg and serve immediately.

Frozen Chocolate Mocktail

INGREDIENTS:

¼ c unsweetened cocoa powder

½ c sugar

½ c milk 

½ c good quality vanilla ice cream

¼ c crushed ice (optional)

Whipped cream, ground nutmeg for garnish

DIRECTIONS:

1. In a saucepan over medium-low heat, combine cocoa powder, sugar, and milk. Cook stirring regularly until the cocoa and sugar have dissolved. Remove from heat and chill until cool.
2. Combine ice cream, cocoa mixture, and ice (if using) in a blender and process until smooth.
3. Pour into an individual martini or coupe glass. Garnish with whipped cream and sprinkle with nutmeg and serve immediately.