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All posts in "Krystal Keith in the Kitchen"

Sep 19

Krystal Keith in the Kitchen: Grilled Balsamic Chicken

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I spent a month backpacking Europe after I graduated from college, and in a little shop in Paris, I found the most amazing well-aged balsamic vinegar. I had never really been much of a fan of balsamic, but this was aged to the point where the tart vinegar flavor had turned into a sweet, almost honey-infused flavor. I bought a bottle to bring home, and since that moment, balsamic and I have had quite the love story! This is one of my favorite recipes to use that balsamic on, and I hope you enjoy it as much as my family and I love it.
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Posted at 1:42 pm | Permalink
Sep 12

Krystal Keith in the Kitchen: Peach and Prosciutto Pizza with Truffle Honey

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I have found a new favorite Nashville restaurant. I don’t even like calling it a restaurant because in my opinion, nothing in Nashville compares. It is called Moto, and it is fabulous. Everything on the menu has a uniqueness, which is rare for an eatery that is this great. Most restaurants have one or two odd pairings that will raise an eyebrow for those that like to order outside of the norm, but Moto’s menu is filled with rarely seen or up-and-coming ingredients and unexpected pairings. Every single thing I’ve tried has been perfection.

Recently, they have been featuring a Peach and Prosciutto Pizza with Truffle Honey, which, I’ll admit I wasn’t sure about, but I had to try it, and I’m glad I did. I decided to bring my new Nashville favorite to Oklahoma and give it a try in my own kitchen. The hubs melted with the first bite, which was my reaction when I tried it at Moto, so I knew this one was a keeper.
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Posted at 11:54 am | Permalink
Aug 29

Krystal Keith in the Kitchen: Cauliflower Pizza Crust

I am resolving to finally get all of my friends and fans HOOKED on cauliflower pizza crust. There is absolutely no reason (OK, maybe a few) for you to ever eat regular pizza again. Cauliflower as a pizza crust is one of the best ideas ever, and you will be shocked at how incredible this recipe is. If I can eat guilt-free pizza almost every night of the week, sign me up! Try it out and let me know what you think.

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Posted at 11:38 am | Permalink
Aug 21

Krystal Keith in the Kitchen: Chipotle Lime Shrimp Skewers

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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 plan on keeping summer alive as long as I can. Grilling our dinner is one thing that keeps us outside and in the summer spirit. We love inviting our friends over and enjoying dinner on the patio on these warm summer nights. This recipe for Chipotle Lime Shrimp Skewers is the perfect outdoor meal to share with friends. Serve them over a bed of rice or sautéed peppers and onions, with a few hot tortillas and a bucket of Pacificos, and you’re off to a great night.”

Chipotle Lime Shrimp Skewers

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Posted at 2:34 pm | Permalink
Aug 8

Krystal Keith in the Kitchen: Peach Mango Sorbet

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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!

“It is summertime, and fresh fruit is all over the place right now. Since I made the Watermelon Sorbet for y’all, I have been dying to use my ice cream maker to whip up some other yummy sorbets. This is not a joking matter, I am serious about my sorbets in the summertime. I’ve been spending a lot of time in Nashville lately, and everywhere you go there are signs for “Georgia Peaches.” So, I’ve been melting over the amazing peaches I’ve gotten my hands on, and I’ve also been bugging my hubby for a beach vacay as soon as I have a break in my summer touring schedule. I’ve got Georgia peaches and mango tango cocktails on my mind! Keeping true to my indecisiveness, I decided to merge the two. Viola! I introduce to you, Peach Mango Sorbet. Thank me later.”

Peach Mango Sorbet

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Posted at 7:00 am | Permalink
Aug 1

Krystal Keith in the Kitchen: Chicken and Spaghetti Squash Casserole

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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!

“If you haven’t been introduced to spaghetti squash, allow me to change your world. It’s like Mother Earth’s way of making spaghetti noodles. The list of dishes you can make with spaghetti squash is endless! I love creating all my favorite baked pasta dishes with it. I hope you enjoy this Chicken and Spaghetti Squash Casserole, and venture out to try this little veggie gem in other dishes!”

Chicken and Spaghetti Squash Casserole

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Posted at 9:23 am | Permalink
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