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Jul 19

Krystal Keith Makes Grand Ole Opry Debut

Krystal Keith

Photo courtesy of Show Dog-Universal.

Krystal Keith made her Grand Ole Opry debut on July 9. For the first time, Keith felt nerves before stepping into the spotlight.

“I have never been nervous on a stage in my life, until that night at the Grand Ole Opry,” she said. “There is something so special and sacred about that stage and being in the circle knowing all of my musical heroes have performed there so many times before me. I was so humbled and honored to have joined that long line of legends who’ve shared that moment.” Continue Reading

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Posted at 8:00 am | Permalink
Jul 17

One Pan Nan: Grilled Feta and Basil Pizza

one-pan-nan-nan-kelley-feta-basil-pizza

Every week on Top 20 Country Countdown our host Nan Kelley counts down your favorite videos — but when she’s away from the studio, she’s likely to be found in her kitchen, creating healthy, delicious meals. Nan likes to keep it simple, cooking entire meals using only one pan. Her husband, Charlie, lovingly gave her the nickname “One Pan Nan,” and now that’s also the name of her new cookbook [get it HERE!]. We asked Nan to share some of her recipes with us, and this week, it’s a Grilled Feta and Basil Pizza. Check back every other week for a new recipe.

“It’s grilling season! If you’ve never cooked a pizza on the grill, now is the perfect time to try it. Get a pizza stone for the grill, and you’ll have the crispiest crust ever. Thanks to my sweet neighbor Regina, we had the best tasting toppings ever. I had the recipe for this pizza already, but when Regina called me to come pick from her garden, homegrown goodness made all the difference. You can’t go wrong with fresh basil and sweet, purple garden-ripe tomatoes. Pizza on the grill is so good and so easy, plus you’re not heating up your whole house with the heat from the oven. So, light the tiki torches, pour yourself a cold drink, and fire up the grill!”

Grilled Feta and Basil Pizza
nan-kelley-feta-basil-pizza

Ingredients:
1 pizza crust
2 large tomatoes, sliced
1 8 ounce container feta cheese
1/2 cup chopped fresh basil
1 garlic clove, diced
olive oil
1 teaspoon salt
1/2 teaspoon black pepper
a spoonful of cornmeal

Directions:
Place pizza stone on lower rack of grill and turn grill burners to low, allowing stone and grill to preheat for about 10 minutes. While grill and stone preheat, spread sliced tomatoes on a plate and sprinkle olive oil on top. In a small bowl, combine feta cheese, basil, garlic, salt and pepper. Stir to combine. Lay pizza crust on a pizza paddle (or a flat cookie sheet), and top with tomatoes. Spoon cheese and basil mixture evenly on top of tomatoes. Sprinkle a little cornmeal on top of hot pizza stone to prevent sticking, and slide pizza onto stone. Close the lid, and cook for approximately 7-10 minutes, depending on your temperature. Pizza is ready when crust is lightly brown. Use pizza paddle to remove pizza. Allow the stone to cool completely before removing from grill.

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Posted at 1:55 pm | Permalink
Jul 8

Krystal Keith in the Kitchen: Peanut Butter and Chocolate Chip Bars

krystal-keith-peanut-butter-chocolate-chip-bars

Photo courtesy of Show Dog-Universal.

You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. Every week she shares her favorites exclusively with Great American Country!

“I am always looking for clean and healthy snacks that I can grab on my way out the door or keep on my bus for those times when I’m rushing around and don’t have time to cook or prepare a healthy meal. These little bars are the perfect healthy snack. Oh! And they’re really, really yummy…” krystal-keith-peanut-butter-chocolate-chip-bars

Ingredients:
1 cup raw rolled oats, uncooked
1/2 cup peanut butter
3 Tbsp honey
2 Tbsp ground flax seed
2 Tbsp mini chocolate chips

Directions:
Mix all ingredients together with stand or hand mixer. Dump mixture out on a sheet of wax paper, and, using rubber gloves (or plastic baggies as gloves), press mixture into a compacted square that is 1/2 inch thick. Use the side of your hand to make sure the sides are straight. Use a sharp knife to cut the square into bars. You should get 12 bars that are about 1 inch by 3 inches. Place them flat in a plastic bag and refrigerate for at least two hours to allow them to firm up a bit. You can roll them into 1 1/2 inch balls if you’d rather. Keep refrigerated for up to two weeks.

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Posted at 2:00 pm | Permalink
Jul 8

Martina McBride Reveals Cover of New Cookbook

martina-mcbride-cookbook

Photo courtesy of Twitter.com/martinamcbride

Martina McBride will release her cookbook and entertainment guide, Around the Table, on October 7. The book is a full-color illustrated collection of McBride’s favorite recipes, entertaining tips, menu planning advice and themed décor inspiration. She revealed the book’s cover via Twitter last week.

“I have a passion for food and entertaining, so I’m excited to be putting everything I love into the pages of my new book,” she said. “The response from fans to the cover on Twitter this morning was incredible. I can’t wait for everyone to see the full book.” Continue Reading

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Posted at 6:00 am | Permalink
Jul 1

3 Great American Fourth of July Recipes

It’s time to fire up the grill and celebrate with a backyard bash! Need ideas for your Independence Day menu? Here are three of our favorite patriotic recipes from the Great American Country family.

4th of july cocktail

Recipe by Heather Baird, SprinkleBakes. Courtesy of HGTV.com.

For the adult revelers, serve up these red, white and blue Patriotic Panna Cotta Shooters from HGTV.com.

Find the Recipe and Get More Patriotic Party Ideas >>

Continue Reading

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Posted at 6:49 pm | Permalink
Jul 1

Krystal Keith in the Kitchen: Watermelon Sorbet

Krystal Keith in the Kitchen: Watermelon Sorbet Recipe

Photo courtesy of Show Dog-Universal.

You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. Every week she shares her favorites exclusively with Great American Country!

This week, Krystal shares her recipe for Watermelon Sorbet:
Krystal Keith in the Kitchen: Watermelon Sorbet Recipe

“We are smack-dab in the middle of summer and I’ve got the perfect dessert to serve at your Independence Day celebration. (Unless you are like me and want it poolside all summer long!) I always feel good about eating this too because it is as close to clean eating as I could make a dessert and is so refreshing, deceptively yummy and the best part….insanely simple to whip up. I hope you guys have a blast celebrating our great country this weekend.”

Ingredients:
3 lbs watermelon, roughly chopped
1/3 cup agave nectar
1 cup Greek yogurt
1/2 tsp lemon or lime extract (you could also use 2 Tbsp lemon or lime juice)

Directions:
Purée watermelon in a blender. Strain the purée through fine mesh strainer into a large bowl. Stir it in the strainer to help get all the juices through; discard pulp. Add agave nectar and yogurt. Pour mixture into blender and blend well. Transfer back to bowl or container, cover and freeze overnight. You will need to freeze for at least 10 hours. The longer you freeze it, the firmer the sorbet. You could also use your ice cream maker; just use the instructions that come with it to calculate length of time.

Fourth of July Pop Quiz: Which song of mine has the lyric “Promised me the moon on a pop-bottle rocket” in it?

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Posted at 2:22 pm | Permalink
Jul 1

Krystal Keith Prepares to Make Grand Ole Opry Debut

Krystal Keith

Photo courtesy of Show Dog-Universal.

Krystal Keith is preparing to make her Grand Ole Opry debut on July 9. Ahead of stepping onto the stage that made country music famous, Krystal has been busy, garnering critical acclaim for her debut album, Whiskey & Lace, produced by her father, Toby Keith, and making a number of media stops across the country.

Recently, Krystal co-hosted and performed at Sirius XM as well as FOX 8 News In The Morning in Cleveland. Fans can catch her on FOX 2 News at 9am in St. Louis on July 11. In addition to her TV appearances, she also received a “Chatty Award” from CMChat in the One To Watch Category. On Sunday, she took over the Instagram and Facebook accounts of Country Music Is Love to share her day in Cleveland with fans as well as participate in a Q&A session. Continue Reading

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Posted at 1:17 pm | Permalink
Jul 1

One Pan Nan: Fourth of July Fruit Tart

nan-kelley-one-pan-nan

Every week on Top 20 Country Countdown our host Nan Kelley counts down your favorite videos — but when she’s away from the studio, she’s likely to be found in her kitchen, creating healthy, delicious meals. Nan likes to keep it simple, cooking entire meals using only one pan. Her husband, Charlie, lovingly gave her the nickname “One Pan Nan,” and now that’s also the name of her new cookbook [get it HERE!]. We asked Nan to share some of her recipes with us, and this week, it’s a Fourth of July Fruit Tart. Check back every other week for a new recipe.

“This is the perfect 4th of July dessert! Charlie and I are going to a friend’s house this July 4th, and this is what I’m taking. I’ve had this recipe for a long time, and it’s just the most picture-perfect dessert for your July 4th barbeque or picnic. It tastes delicious too light and slightly sweet. My 4th of July Fruit Tart is colorful on the table, easy to make and again, one pan!”

Fourth of July Fruit Tart
nan-kelley-one-pan-nan-fourth-of-july-tart
Ingredients:
1 refrigerated pie crust
8 ounces cream cheese, softened
8 ounces sour cream
1/4-1/2 cup sugar
fresh blueberries
fresh strawberries, cored and sliced
whipped cream

Directions:
Allow refrigerated pie crust to reach room temperature. Reshape the pie crust into a rectangle and bake according to the package instructions. Allow to cool. Transfer carefully (I use my pizza paddle) to serving dish/platter to finish making. Mix cream cheese, sour cream and sugar in a bowl. Spread mixture on crust. Arrange layered strawberries in rows — about 4 rows depending on size of dough — for the red stripes of the flag, alternating with rows of whipped cream. In the star area, squirt whipped cream all over and drop blueberries in rows on top, or cover star area with blueberries and dot the whipped cream throughout to represent the stars. Chill, serve and Happy Fourth of July!

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Posted at 6:00 am | Permalink
Jun 27

Krystal Keith in the Kitchen: Triple Berry Crisp

krystal-keith-triple-berry-crisp-recipe

Photo courtesy of Show Dog-Universal.

You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. Every week she shares her favorites exclusively with Great American Country!

“One of the greatest gifts the supermarket has ever given me is frozen fruit. I love that regardless of the season, I always have fresh fruit on hand to make yummy (and only semi-naughty) desserts that knock out my sweet-tooth cravings. This Triple Berry Crisp is my go-to when I am only cooking for one or two and want something quick and easy. It is not overly sweet, but it hits all the notes that a sweet-tooth craves while keeping the natural tart characteristics that I love from the berries.” Krystal Keith Triple Berry Crisp

Triple Berry Crisp

Ingredients:
1 1/2 cups of frozen strawberries, raspberries and blueberries
2 tsp flour
2-3 tsp honey
1/4 cup granola cereal (I use Cascadian Farms Oats & Honey)
1 Tbsp chopped walnuts
1 Tbsp butter, melted
1 Tbsp sugar
A dash of cinnamon

Directions:
Preheat your oven to 350 degrees (sometimes I use my toaster oven for convenience). Toss the fruit and flour together in a bowl, and divide mixture into two individual-sized baking dishes. (I used a shallow crème brûlée dish, but you could also use a cocotte or other small individual-sized baking dish); drizzle with honey. In a separate bowl, combine the melted butter, sugar and cinnamon. Mix in granola cereal and walnuts. Divide mixture between the fruit dishes, and bake for 15 minutes. The granola should be slightly browning and crisp. Allow to stand for 5-10 minutes before eating to allow the liquids to thicken a bit. You can serve this with vanilla yogurt or ice cream!

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Posted at 8:17 am | Permalink
Jun 18

Krystal Keith in the Kitchen: California Breakfast Croissant

Krystal Keith: California Breakfast Croissant Recipe

Krystal Keith photo courtesy of Show Dog-Universal.

You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. Every week she shares her favorites exclusively with Great American Country!

“One would be hard-pressed to find a bread creation better than the croissant. I will be forever grateful to the great Frenchman (or Frenchwoman) that discovered this light, buttery, flaky bun of heaven. I find these little gems at my local grocery store in the fresh baked breads department, and scoop ‘em up and start dreaming of the sandwich adventures I’m about to take them on. This is a great summer breakfast sandwich that is crisp, fresh and delicious! I love serving these on a lazy Sunday morning out on the patio with fresh squeezed orange juice and fresh fruit.”

krystal-keith-california-breakfast-croissant

California Breakfast Croissant

Ingredients: (Makes 4 servings)
4 croissants
4 eggs
8 thin slices tomato
1/2 avocado, thinly sliced
3/4 cup alfalfa sprouts
salt and pepper

Directions:
Spray a skillet with cooking spray and heat to medium. Crack each egg individually into the heated pan, breaking the yolk and sprinkling with salt and pepper. Cook until the egg is cooked about halfway, then flip and continue to cook until all egg white is cooked. Continue until all 4 eggs are cooked. If croissants are not pre-sliced, then slice the croissants in half. Heat croissants for about 20-30 seconds in a microwave. Place 1 egg, 2 slices tomato, 2-3 slices of avacado and approximately 3 Tbsp. of alfalfa sprouts on the bottom portion of the croissant. Top off the sandwich with the top portion of the croissant.

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Posted at 12:36 pm | Permalink