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All posts in "Krystal Keith in the Kitchen"

Jul 25

Krystal Keith in the Kitchen: Elvis Granola

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!

“Everybody knows The King loved his peanut butter and banana sandwiches. He is one of the most notable musical figures of all time and has undoubtedly been an inspiration to the many musicians that followed him, including me. Elvis also inspired the cook in me to create this little concoction in his honor. I’m channeling The King and shakin’ things up in my blue suede shoes.”

Krystal Keith's recipe for Elvis Granola

Ingredients:
1 cup banana chips, roughly chopped
1 1/4 cup raw rolled oats (whole, not instant)
2 Tbsp PB2 Powder
1/3 cup flour
1/3 cup honey
2 Tbsp ground flaxseed
2 Tbsp brown sugar
1 Tbsp oil (something light in flavor: pecan, canola, coconut)
1/4 tsp vanilla
1/8 tsp salt
dash of nutmeg or cinnamon (optional)

Directions:
Preheat oven to 250 degrees. Set banana chips aside. Combine remaining ingredients and mix well. There will be some chunks but try to work the oats well into the mixture. Bake for 15 minutes at 250 degrees, then increase to 375 degrees and bake an additional 8-10 minutes or until granola is golden- to medium-brown. Let cool completely and toss in banana chips. Serve with honey or vanilla yogurt or eat alone as a snack. Store in airtight container. Makes 4-6 servings.

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Posted at 12:55 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 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 >>

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Posted at 6:49 pm | 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
Jun 11

Krystal Keith in the Kitchen: Oatmeal Chocolate Chip Cookies with Pecans

krystal-keith

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!

“This is a recipe I adapted from my Momma Mac’s Oatmeal Cookies. Everything is the same except the nuts and chocolate chips, which I added just because I like a lot of texture in my oatmeal cookies. One of the things I love about using my Momma Mac’s recipes is that she compares everything to the size of the black walnut. [My grandparents] lived on a farm in Arkansas called Cactus Ridge Farm, and they had an abundance of black walnut trees. So, if it doesn’t refer to making something the size of a black walnut, it contains black walnuts. I don’t really remember how big a black walnut is, so I always just go with a bit bigger than a regular walnut. I get all sentimental when I come across a recipe like this that let’s me be a part of her thought process and reminds me how similar my style of cooking is to her’s… ‘a little bit of this, a smidgen of that. Hell, let’s throw some of this in there for fun!’ This is what family recipes are about. I know you will love these insanely sinful cookies as much as me and my husband do. Just don’t forget to set the kitchen timer if you are scatterbrained like me. I burned a batch today!”

krystal-keith-oatmeal-cookies

Photo by Krystal Keith

Oatmeal Chocolate Chip Cookies with Pecans

Ingredients:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 Tbsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
2/3 tsp cinnamon
1 1/2 cups oats
3/4 cup chocolate chips
3/4 cup chopped pecans

Directions:
Cream together butter and sugars. Beat in egg and vanilla. In a separate bowl combine flour, baking soda, salt and cinnamon. Slowly incorporate into butter mixture and beat until creamed. Mix in oats, chocolate chips and pecans. Make black walnut-sized balls (a little over an inch in diameter is what I go with) and place on a greased cookie sheet (or a sheet covered in parchment paper). Bake at 375 for 8-10 minutes.

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Posted at 8:04 am | Permalink
Jun 4

Krystal Keith in the Kitchen: Guacamole from Cabo San Lucas

Krystal Keith in the Kitchen: Get Krystal's Recipes

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!

“This is one recipe I could live on. My family has been traveling to Cabo San Lucas, Mexico since I was nine years old, and everywhere we went they served guacamole the same way — simple and understated. Most people are accustomed to guacamole with tomatoes and onion. I can’t say that’s not the ‘traditional way’ because each region of Mexico and other Latin countries all have their own style, but this is the Cabo way, and so it’s my way. I hope you enjoy!”

krystal-keith-guacamole

Cabo San Lucas Guacamole

Ingredients:
2 avocados (1 firm and 1 soft)
Juice of 1 small-medium lime
1 Tbsp cilantro
Salt and pepper to taste

Directions:
Cut firm avocado in half and remove seed. Leaving the flesh in the skin, cut down to the skin without going all the way through. Cut slices across from left to right, and then slice across from top to bottom. Use a spoon to scoop flesh out into bowl. Cut soft avocado in half and remove seed. Scoop flesh out into the same bowl. Add the lime juice and cilantro. Use a fork to smash some of the large pieces of avocado. Salt and pepper to taste.

“Use any 2 avocados you’d like, the combination of firm and soft avocados just creates the perfect texture (in my opinion). Feel free to add more lime juice if you like it extra Limey like me.”

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Posted at 10:52 am | Permalink
May 22

Krystal Keith’s Banana Nut Pancakes

Krystal Keith in the Kitchen: Get Krystal's Recipes

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!

Banana Nut Pancakes:

“With my dad’s Toby Keith Foundation Event being held this past weekend, we had a house full of friends and family. I wanted to wow them with a delicious breakfast that they don’t get every day. Everyone loves pancakes and anyone can whip up basic pancakes, but how often do you get Banana Nut Pancakes? Yeah, these were ridiculous. They are subtly sweet and everything a gourmet pancake should be. Enjoy!”

Krystal Keith's recipe for banana nut pancakes

Photo Courtesy of Krystal Keith

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Posted at 10:36 am | Permalink
May 15

Krystal Keith in the Kitchen: Strawberry Spinach Salad

Krystal Keith in the Kitchen: Get Krystal's Recipes

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. But now she’s sharing some of them exclusively with Great American Country! Check back with us every week for a new recipe from Krystal.

Strawberry Spinach Salad with Lime Poppy Seed Vinaigrette

“This is the salad my entire family goes crazy for. It is so refreshingly sweet and delicious, making it the perfect summer salad. We eat it at least once or twice a week. You can use it as a side salad or toss on some grilled chicken and make a meal out of it. I can’t get enough of the dark leafy baby spinach greens, the sweet strawberries or the tangy vinaigrette.”

Strawberry Salad recipe from Krystal Keith

Ingredients:

The Salad:
4 cups baby spinach leaves, loosley packed
5 strawberries, sliced
1/2 cup chopped walnuts
2 Tbsp flaked or shredded coconut

The Dressing:
2 Tbsp canola oil
1/4 cup seasoned rice vinegar
1 1/2 Tbsp sugar
1-2 Tbsp lime juice
1/2 tsp poppy seeds

Directions:

Place strawberries and walnuts on top of spinach leaves and sprinkle with flaked coconut. Whip the dressing ingredients together until emulsified. Add a little more sugar or lime if desired and whip again. Drizzle dressing over salad and enjoy or you can toss this all in a big bowl and serve it that way. Super simple summer salad!

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Posted at 9:10 am | Permalink
May 7

Krystal Keith in the Kitchen: Momma Mac’s Yeast Buns

Krystal Keith in the Kitchen: Get Krystal's Recipes

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. But now she’s sharing some of them exclusively with Great American Country! Check back with us every week for a new recipe from Krystal.

Momma Mac’s Yeast Buns

“These rolls go really fast. Consider yourself warned. These are the kind of yeast rolls that make your whole house smell like a bakery filled with bread. My great-great-grandmother had her specialties and this is one of them. No other yeast roll can quite measure up to this perfection. They are soft and chewy and yeasty and delicious. And thanks to my stand-mixer doing all the hard work, they require much less effort than Momma Mac had to exert back in her day of hand-mixing and hand-kneading the dough. She would be proud that we found a solution….I can only imagine the creative language flying out of her mouth as she slaved away in the kitchen on this batch of perfection.”

Krystal Keith's Yeast Rolls

Ingredients:

2 packs dry yeast

1/2 cup warm water

1/2 cup plus 1 tsp sugar, divided

1 egg, beaten

2 Tbsp soft lard or shortening

1 1/2 Tbsp salt

2 1/2 cups lukewarm water

About 7 cups bread flour

Note: All-purpose flour is just fine to use, too. Bread flour just provides a softer, chewier, bready texture due to the gluten content.

Directions:

Soak the dry yeast and 1 tsp of the sugar in the 1/2 cup of warm water for 5 minutes. Beat egg, remaining 1/2 cup sugar, lard and salt together. Add the lukewarm water and enough flour to make the mixture “spongy” (about 3 1/2 cups). Beat well and add yeast mixture. Beat again. Add more flour to make a soft dough. Knead, cover with cloth and let rise for about one hour. Punch down the dough and let rise again for about 45 minutes. Spread out in a greased 1-inch baking sheet or shape into large balls, about the same size as a tennis ball, and place in greased muffin tins.

If using muffin tins: Let rise for 45 minutes and bake at 400 degrees F for 10-15 minutes.

If using a baking sheet: Let rise for 45 minutes and use a scraper blade or knife dipped in flour to cut into squares (rolls). Bake on the lower rack (furthest from the heat source) at 400 degrees F for 10-15 minutes.

XOXO

Krystal

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Posted at 2:51 pm | Permalink