Meet Chef Kelsey

The Owner Behind the Brand

Outside Grilling

Meet Chef Kelsey

Personal Chef|Event Planner| Hospitality Management

As a mother of 3, Chef Kelsey has mastered her craft to focus on postpartum meals for moms, baby food alternatives, breastfeeding friendly meals and as well as any sodium free meals to lower blood sugar, cholesterol, and overall health for individuals .

Born and raised in Baltimore, Chef Kelsey developed her style of cooking as a southern hospitality woman. From being raised next door to her beloved grandparents, her grandfather Wilbert showed her how to master pit grilling at a young age. Chef  Kelsey has found her purpose in cooking delicious cuisine very young, being family oriented. Chef Kelsey has worked in the hospitality industry for over 15 years. She has been a leader to many friends and co-worker who she has worked with during her time as a line cook, sous chef, executive chef to now on her way to becoming a successful business owner. 

While working in an industrialized kitchen at the age of 18 to now she has created her own lane to being a master chef of own craft. She is a creator of her own space as an entrepreneur freelancing in her home-base kitchen. Chef Kelsey is excelling towards greatness by offering longevity in healthier meal preparation options. She has created phenomenal meal preparations for  families, postpartum moms, friends, and clients. 

Chef Kelsey has faced many obstacles in her life, but cooking has always brought her back to being confident and at peace. Chef’s story is a testimony of how dedicated she is to going above and beyond to please her clients and make a name for herself in the Baltimore and DMV area. 

Chef Kelsey has catered for repass, art shows, pop-up shops, birthday parties, and much more. Creating her event venues for winter-wine festivals, selling tickets for events through event brite, and creating her menu from scratch for each client personally, Chef  Kelsey’s  catering company has the potential to inspire, lead, and empower future generations of chefs and food entrepreneurs for years to come.

 

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HEALTHY PINEAPPLE WATER AT HOME 5 ingredients you need .

By: Chef Kelsey

How to make Pineapple Water

Health Benefits for Pineapple Water :

Key Factors:

When it comes to detoxing the body, I have one of my favorite recipes that I like to make for all season. Pineapple water is a efreshing detox, tasty, and sweet drink to make. I ususally drink this beverage while I am folding the laundry, sitting out in the front to enjoy the breeze or just sitting cozy in my house. This drink is fantastic to have in all sesaons of your life and a home stable when you like to have something not too sweet and health approved.

How Pineapple Water Can Help You
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Health Benefits:

There are many health benefits to drinking a tall glass of pineapple water. One way is it can help reduce inflammation in the body. Pineapples contain bromelain which is an enzyme that helps your skin and tissue heal. Some common inflammatory diseases are Arthritis and Gout. Arthritis causes pain throughout the body, manily in your hands, feet knees and shoulders. Gout which is associated with arthritis but a bit more painful can also attack your body as well.

When a person drink pineapple water its vitiamns can act as a digestive cleanser from its fiber and minerals to help with weight loss. This is a booster because not only does this rich fruit contains many vitamins such as vitamin c, magnesium, fiber, vitamin b, potassium, and copper that our body needs but also good and favoraful too. Pineapple water can act as a post-surgery or injury recovery drink as well because of the bromelain in the pineapple, its properties help combat pain and swelling. For example, a mother trying to recover from a c-section after having a baby.

From personal exeprience , ” I’ve used pinapple water as a detox for my body when I had my first child. I dranked the water right before breakfast to get out all that bodily toxins I had the night before. Also i dranked the drink throughout the day to stay hydrayted after nursing. Why staying hydrated after nursing for many hours, I was able to produce more milk for my baby because I retained all the nutrients”- Chef Kelsey .

The taste of pineapple water is very refreshing with hints of pineapple chunks, fresh mint, basil and cinnomon for accent. This drinks cleans the back of your palet as well as leaving you quinceless and satified.

If you would like to follow for more recipes and health benefits on fruits, vegetables and other food items subscribe for more recipes. 

Preparation for Pineapple Water:

How long will it take to make pineapple water:

Cook time 4 hours. Prep time 5 minutes. 24 hour process

Ingredients for pineapple water:

-4 bay leaves

-1 whole pineapple (only using the pineapple skins)

-1 whole lemon sliced

-6 pints of water 

– 1 whole ginger (peeled and cut into medium pieces)

Steps to make pineapple water:

  1. Clean your pineapple. Use cold water because you only use the skin or trimming of the pineapple. Cut around the pineapple. Use all of the skin trimmings as well as leftover core pieces, the base, and top of pineapple, just not the stim.
  2. Next, combine all ingredients into a pot with water and let it simmer on low heat for 4 hours.  After 4 hours, you want to remove it from the heat and set it aside. For the best results let this water sit out over night at room temperature.
  3. Then, let the water sit overnight to chill. Never place a hot beverage in a glass container, let it cool down first. Once it’s chilled add it to nice mason jars. 

I recommend choosing a big pineapple for this juice. The pineapple water can last for 5 to 6 days.  

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Homemade Chili Recipe with Honey Jalapeno Cornbread

On a winter cold night, you need something nice and fulfilling. My favorite family recipe that gets my family and friends excited for game night is my homemade chili recipe with honey jalapeno cornbread. I like having a bit of heat to my chili so, when you add the additional sour cream to cool it off, it makes your mouth sing.

Ingredients:

  • 1lb of ground beef
  • 1 pack of turkey sausage links
  • 1 can of kidney beans
  • 1 can of pinto beans
  • 1 can of black beans
  • 1 whole white onion small diced
  • 1 whole green pepper small diced
  • 1 whole red pepper small diced
  • 1 whole jalapeno small dice
  • 4 garlic cloves
  • 2 bay leaves
  • 3 springs of green onion
  • 1 can of tomato paste
  • 1 can of diced tomato
  • 1 can of stew tomatoes
  • 1 cup of cold water
  • ¼ tsp of Cayenne pepper
  • Sour cream
  • ¼ tsp of black pepper
  • ¼ tsp of chili powder
  • 3 tbsp of ketchup
  • 3 tbsp of hickory smoke BBQ
  • Extra virgin olive oil or grapeseed oil
  • 1 cup of beef stock
  • 1 bunch of chives

Directions
Step 1: In a stockpot, combine all your vegetables: red and green peppers, onions, jalapeno, and your dry seasonings. Once the vegetables are nice and soft add in your turkey sausages and let them cook down.
Step 2: Once your turkey sausages are cooked to a nice crisp, add in your ground beef, bay leaf, and 1 cup of beef stock. Allow the ground beef to go from pink to brown, cook down until the stock is evaporated, when there is no more stock in the pot add in your tomato paste.
Step 3: Mix around your tomato paste and let it wrap around the vegetable and meat. Drain all juices off the beans and add them into the pot. Continue adding in the remaining ingredients stew tomato, diced tomato, ketchup, BBQ sauce, and water.
Step 4: Let the chili simmer on low heat for about 45 minutes to an hour until it thickens. Finish with sour cream and fresh diced chives.

Serving lasts for about 7 days and can feed 4 to 8 people.

Cornbread mix
1 ½ cups of cornmeal
½ cup of all-purpose flour
1 tsp of baking soda
1 tsp of salt
1 tbsp of sugar
1 large egg
1 ¼ cup of buttermilk
6 tbsp of unsalted butter melted
½ cup of a can of cream corn
1 jalapeno sliced thin
Pre-heat oven to 400 degrees

Direction:
Step 1: whisk all dry ingredients (cornmeal, baking soda, salt, sugar).
Step 2: In a bowl, beat the eggs, and mix in the buttermilk until it is combined. Then mix in the dry ingredients into the wet. Add in the melted butter last.
Step 3: Fold in the cream corn.
Step 4: Pour into a hot skillet or hot pan and bake for 20 mins until golden brown and jalapenos are crispy.

For the best results, book me. I hope you enjoyed this recipe.

Secret to the perfect Seafood Deviled Eggs

You should make seafood deviled eggs:

How to pair your specail sefood deviled eggs:

A nice appetizer for a family gathering would be deviled eggs, but have you ever thought about adding seafood to the devil eggs? Well, I have and this is that one-time family favorite tasty mouth watering recipe. With hints of lemon zest, fresh scallions, abd fresh seafood, these seafood deviled eggs are very tasty and wonderful to serve at any family gathering.

I would suggest that you make all of your 12 dozen eggs because my family ate all of the seafood devil eggs before the party even started. Here’s a list of ingredients you will need:
Ingredients:

Special Ingredients:

Food you need to purchase

Ingredients:

  • 12 eggs (Brown/White)
  • ¼ cup of lemon juice / 2 whole lemon
  • 2 tsp old bay seasoning
  • ½ cup mayo
  • 1 pound of crab meat, jumbo lump (pick through the meat make sure there are no shells)
  • 24 pieces of deveined and peal raw shrimp (clean)
    1 tsp Mince garlic
  • ¼ tsp Black pepper
  • ¼ tsp Cayenne pepper
  • 1 tsp of yellow mustard
  • Pinch of salt
  • Two cubs of butter
  • 2 springs green onion mince

Directions:

Step 1: In a pot add warm water, a pinch of salt, and twelve eggs. Let the water come to a bowl and then let eggs steep in the pot of 5 to 7 mines.

Step 2: In a sauté pan add 2 cubs of butter, ½ tsp of minced garlic, shrimp, a pinch of old bay seasoning, half a cup of juiced lemon, and black pepper, and cook shrimp until the ends of the tails curl or change colors from grey to pink. Set aside to cool.

Step 3: Peel and rinse eggs whites to remove extra shells. Then, peel and cut them vertically and set them aside on a separate sheet tray. Place the cooked yolk into a bowl and add the remaining ingredients such as lemon juice, minced garlic, cayenne pepper, yellow mustard, mayo, old bay, lump crab meat, and black pepper.
Step 4: Combine all ingredients until they are well mixed. The mixture should be slightly loose, but thick to hold into the egg whites. Taste the mixture if it is too dry add a bit more mayo.

For best results book Chef Kelsey for next event !

Delicious Pan Seared Blackened Salmon

Type of salmons:

Altantic and Frozen fresh Salmon

Salmon is my favorite go-to meal for any family or friend gathering. One of my high requested types of fish for meal preparation is blackened salmon. My favorite two types of salmon used are wild-caught salmon frozen or skinless Atlantic fillet.

– Chef Kelsey

Cooking Styles:

Pan Seared

Introduction:

The most delicious pepper in the blacken seasoning is cayenne pepper. The red smoked cayenne peppper

The two types of cooking style I use is grilling and pan-seared. I thinly sliced the lemons, grilled some asparagus, and lastly added a pesto sauce pasta for finishing, with sundried tomato and garlic butter for decor. This dish is bold in flavoring and

Ingredients:

What do you need to gather:

  • – ½ of filet of salmon descaled / skinless
  • – Lemon pepper seasoning
  • – Fresh crushed black pepper
  • – Cayenne Pepper
  • – Blacken Seasoning
  • – ½ of lemon sliced thin
  • – Grapeseed oil/ EVO
  • – Fresh minced garlic
  • – Garlic powder
  • – one bunch of parsley
  • Combine all seasonings in a bowl and massage the seasonings all over the salmon. Set aside in a container for about 10 to 15 mins

Material:

Tools

  • fish spatula 
  • Cast iron skillet

Directions:

Follow these directions for best results

  1. In a cast-iron skillet, heat one tablespoon of extra virgin olive oil or grapeseed oil in a pan on medium heat.
  2. Next, take the marinade salmon out of the bowl. Place it into the hot cast iron skillet, skin side down, and allow the salmon to cook evenly until the sides start to brown or easily lift for just 3 minutes.
  3. Then, flip the salmon and allow it to cook for another 3 minutes on the other side, and then place the salmon in the oven at 350 degrees for 5 to 7 mins with the sliced lemons on top. Allow the salmon to rest for 2 mins after cooking.
  4. Salmon can serve with a fresh garden salad, pesto pasta, or brussels sprout.

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