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All posts in "Krystal Keith in the Kitchen"

May 20

Krystal Keith in the Kitchen: Roasted Tomato Crostini

Krystal Keith's Roasted Tomato Crostini

Photo courtesy of Krystal Keith.

These are outrageous! So much flavor, so much texture, so incredibly delicious. These little crostini are a perfect afternoon snack, appetizer for your family dinner or hors d’oeuvre at your dinner party. I am always tempted to hide these little guys for my own personal snacks and find something else to serve my guests (I would never….or would I?) These take minimal work and minimal ingredients, and they pack a powerful — and elegant — punch in each little bite.  Continue Reading

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Posted at 12:01 am | Permalink
Apr 16

Krystal Keith in the Kitchen: Italian Breakfast Pasta

Italian Breakfast Pasta Recipe

Photo courtesy of Krystal Keith.

Who doesn’t love a fancy brunch? This dish is one of my favorites. OK, I say that about a lot of my dishes…so, I guess I have a lot of favorites…but this one ranks pretty high on the list. I love to serve this to overnight guests because it is always so unexpected.

The rich, flavorful yolk creates the perfect sauce for the fettuccini, and the spinach, pancetta and roasted peppers are the perfect complement to the dish. This is the ultimate comfort food brunch, so I highly recommend you host one and serve this dish. You and your guests will definitely not be disappointed. Continue Reading

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Posted at 11:00 am | Permalink
Mar 27

Krystal Keith in the Kitchen: Bananas Foster Pancakes

Krystal Keith's Bananas Foster Pancakes

Photo courtesy of Krystal Keith.

This is one of my favorite indulgent breakfasts. It combines one of my favorite breakfast foods, pancakes, with one of my all-time favorite desserts, Bananas Foster. If you haven’t ordered Bananas Foster at a restaurant, go ahead and put it on your foodie bucket list because it is a must! Bananas sautéed in brown sugar, butter and rum. They light the mixture on fire, which is always fun, and serve it over vanilla ice cream. Sounds like the perfect topping for pancakes, too, huh? I also thought so. 

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Mar 4

Krystal Keith in the Kitchen: Green Chile Refried Beans

Krystal Keith in the Kitchen: Green Chile Refried Beans

Photo courtesy of Krystal Keith.

Y’all that know me, know that I love, love, love Hatch Valley green chiles. My family puts them in everything including eggs, mashed potatoes, soups…. Don’t be surprised if I bring out a Hatch green chile ice cream at some point! But one of the most classic Mexican side dishes is the perfect place for these flavorful chiles.

This is my absolute favorite side dish when I’m serving Mexican food. Forget plain-old canned refried beans. Ten minutes of prep time and a few hours in a Crock-Pot and you have a healthy, homemade side of refried beans that will knock your socks off. And, as a bonus, you get to bag it up and store it in the freezer for the next few times you need refried beans as a side dish.

How to Video: Growing Chile Peppers » Continue Reading

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Posted at 12:01 am | Permalink
Feb 12

Krystal Keith in the Kitchen: Spinach and Herb Stuffed Pork Tenderloin

Krystal Keith's Spinach and Herb Pork Tenderloin Recipe

Photo courtesy of Krystal Keith.

Just in time for Valentine’s Day, I’m sharing my Spinach and Herb Stuffed Pork Tenderloin to really knock the socks off of your Valentine. This is such an easy, yet fancy dish to throw together for a special dinner for two. It doesn’t require much work but the presentation and flavor will have him (or her) thinking you slaved all day in the kitchen. The bacon, spinach and herbs are the perfect complement to the tender white pork, and the caramel searing on the outside takes it over the top!

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Jan 28

Krystal Keith in the Kitchen: Roasted Vegetable Trio

Krystal Keith in the Kitchen: Roasted Vegetable Trio Recipe

Photo courtesy of Krystal Keith.

I’m always trying to create side dishes that have a unique twist on a boring old favorite and this is one of my go-to creations. It is colorful, flavorful, tangy, tasty, and it’s just plain pretty to look at. For you health nuts, it hits the spetrum of veggies you need for a “balanced” meal, too. You have your super-greens, your nutrient-rich butternut squash and just the right amount of starchy potatoes. Tonight, skip the dull one-veggie-at-a-time side dish tradition, whip up some roasted chicken or pan-seared fish, and load up on this triple threat of a side dish that will blow your dinner guests away.

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Posted at 3:22 pm | Permalink
Jan 16

Krystal Keith in the Kitchen: Baked Spaghetti Squash

Krystal Keith's Baked Spaghetti Squash Recipe

Photo courtesy of Krystal Keith

Happy New Year!! I hope that y’all had a cozy and festive Christmas and kicked off 2015 in style. I enjoyed some much-needed downtime at the beach with the family, but I’m glad to be back to making music and sharing dishes with you. I’m not usually a fan of New Year’s resolutions, but this year mine was to challenge myself in the kitchen, to introduce new ingredients and make delicious healthy swaps, and just try new things.

So, I’m starting the new year with spaghetti squash, one of my favorite underused vegetables. Ditch the regular pasta for this healthy substitute and you won’t be sorry. Once cooked, this squash turns into strings of “spaghetti,” which you can toss with your favorite pasta dish ingredients, and Voilà!  This is a low-carb lover’s best friend, but if you aren’t dieting or watching what you eat, you’ll still love it…. Yes! It is THAT good.
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Nov 26

Krystal Keith in the Kitchen: Homemade Green Bean Casserole

Krystal Keith's Green Bean Casserole Recipe

Photo courtesy of Krystal Keith.

We all know that Green Bean Casserole is a classic dish for a Thanksgiving feast. Our mothers and grandmothers have been making it from the back of a Campbell’s Soup can for years and years. It is one of the dishes I most look forward to because it brings back so many sweet memories.

Being someone who loves to cook, I hate pouring things out of cans that I can just as easily make myself, so I like to take those old-school favorites and put a little homemade spin on them. In this recipe, I make my own cream of chicken instead of using the canned version. Everything is better homemade, and you can taste the difference.

I hope you and your family have a wonderful Thanksgiving and we all take a minute to make a mental note of all that we are thankful for this year. Enjoy!

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Nov 21

Krystal Keith in the Kitchen: Cookie Butter Truffles

krystal-keith-cookie-butter-truffles-recipe

Photo courtesy of Krystal Keith

Cookie butter is suddenly what life is all about. Since this amazing spread was introduced to me, I can’t stop coming up with amazing ways to use it. The perfect partner for chocolate, this spread is literally made from ground-up bits of Biscoff cookies. It is amazing with apples, incredible with marshmallows and is killer on cinnamon-raisin toast. But, nothing compares to these little truffles, which have totally replaced peanut butter cups in my list of favorite foods. I know that you are going to flip for them, too!

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Posted at 7:38 am | Permalink
Oct 31

Krystal Keith in the Kitchen: Pumpkin Spice Grits

krystal-keith-pumpkin-spice-grits

Photo courtesy of Krystal Keith

Fall is finally here! This is my favorite season for many reasons, like sweaters, pumpkin patches, all of my favorite holidays and frozen egg nog. (Yes, even at 12 degrees, I like my egg nog frozen!) This time of year I get call after call asking for the perfect fall recipes for breakfast, lunch, dinner and dessert from friends and family wanting to try new things and entertain with a dish that is sure to impress. Pumpkin is a go-to fall ingredient, so all my favorite pumpkin recipes are coming to mind as I share my ideas and recipes with them. Last fall, I shared my Pumpkin Spice Cupcakes with y’all. This year, I’m keeping the pumpkin theme alive and well with my Pumpkin Spice Grits. These are subtly sweet, deliciously smooth and creamy with a hint of pumpkin pie perfection. I enjoy these for breakfast or as a perfect dessert after a savory fall dinner.

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Posted at 8:58 pm | Permalink