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All posts tagged "Krystal Keith"

Apr 15

Krystal Keith in the Kitchen: How to Make Honey Mustard Chicken Thighs

Krystal Keith in the Kitchen: How to Make Honey Mustard Chicken Thighs

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 Tuesday for a new recipe from Krystal.

“Occasionally I find some great cuts of chicken that aren’t your everyday chicken breast,” says Krystal. “One of my favorite finds is boneless-skinless chicken thighs. They have so much flavor and the fact that they are boneless and skinless make them easy to cook, easy to eat and without the skin, they are also much healthier – bonus! I made honey mustard chicken bites years ago for a class on Spanish Tapas and decided to try that recipe out on these chicken thighs. It was delicious. The little blackened bits of honey on the edges combined with the subtle sharp flavor of the mustard makes this dish one that you will definitely want seconds of.”

Ingredients:
1.5lbs boneless skinless chicken thighs
2 Tbsp honey (plus extra for finishing drizzle)
1/2 Tbsp dijon mustard
2 tsp olive oil (plus extra for drizzling in pan)
1/4 tsp granulated garlic
1/2 tsp salt
1/4 tsp pepper

Krystal Keith in the Kitchen: How To Make Honey Mustard Chicken Thighs

Photo by Krystal Keith.

Directions:
Preheat oven to 400 degrees. In a bowl, combine honey, mustard, olive oil, garlic, salt and pepper; mix well. Rub the mixture generously over each thigh rolling the thighs back up to original shape. In an oven-safe skillet, drizzle oil and heat over medium-high heat. Once the oil is heated, Continue Reading

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Posted at 8:48 am | Permalink
Apr 1

Krystal Keith in the Kitchen: Get Krystal’s Recipe for Orange Whipped Cream

Krystal Keith in the Kitchen: Get Krystal's Recipe for Candy Popcorn

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 Tuesday for a new recipe from Krystal.

“I am a freak for whipped cream,” says Krystal. “The subtle sweetness and light airy texture is the perfect compliment to the tart flavor of berries. I love taking something simple and kicking it up a notch. I have been experimenting with adding yummy flavors into my icings (like the Caramel Buttercream I shared a couple weeks back) and whipped cream, like this orange flavored whipped cream. It’s like Dreamsicle dip!

Krystal Keith in the Kitchen: Get Krystal's Recipe for Orange Whipped Cream

Photo by Krystal Keith.

Ingredients:
3/4c whipping cream
1/2 tsp orange flavor extract
3 Tbsp sugar
1/2 tsp vanilla

Directions:
Keep your cream in the fridge until the very last second to ensure it is ice cold. Use your whip attachment on a stand or hand mixer and whip the heavy cream until it thickens and starts to hold its form when pulled to a peak. Add in Continue Reading

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Posted at 1:49 pm | Permalink
Mar 25

Krystal Keith in the Kitchen: Get Krystal’s Recipe for Candy Popcorn

Krystal Keith in the Kitchen: Get Krystal's Recipe for Candy Popcorn

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 Tuesday for a new recipe from Krystal.

“This is one of my favorite movie night snacks,” says Krystal. “My household might as well buy popcorn kernels in bulk with the amount of popcorn we go through. My great-grandmother bought me an old fashioned popcorn machine for Christmas a few years back and it has a permanent place on my counter top because we use it almost nightly. I love switching the salty snack up and turning it into a sweet treat.”

Krystal Keith in the Kitchen: Get Krystal's Recipe for Candy Popcorn

Photo by Krystal Keith

Ingredients:
1/3 cup popcorn kernels
1 Tbsp coconut oil (other oils will work, I just like the hint of coconut you get with this oil)
2 blocks vanilla almond bark
sprinkles

Directions:
Heat oil in a Dutch oven or large pot with a lid (the lid is very important!). Once the oil is hot, add kernels and cover with the lid. Once you start hearing pops, gently shake the pot back and forth, as well as side to side, to help turn and rotate the kernels. Continue shaking every 15 seconds or so until the pops stop. Immediately remove popcorn from the pot and let cool completely.

While the popcorn is cooling, heat the 2 blocks of vanilla almond bark for Continue Reading

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Posted at 1:23 pm | Permalink
Mar 18

Krystal Keith in the Kitchen: Get Krystal’s Recipe for Black Eyed Peas

Krystal Keith in the Kitchen: Krystal's Recipe for Caramel Buttercream

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 Tuesday for a new recipe from Krystal.

“I love this twist on black eyed peas,” says Krystal. “There is so much flavor packed into this dish and the hot sauce adds a subtle tangy kick that catches you pleasantly off-guard. If you are looking for a fresh take on the southern staple, this is definitely one to try.”

Krystal Keith in the Kitchen: Get Krystal's Recipe for Black Eyed Peas

Photo by Krystal Keith.

Ingredients:
1 cup dried black-eyed peas
2 cups chicken stock
1/2 cup finely diced onion
2 Tbsp olive oil
1 1/2 tsp Tapatio hot sauce
1/2 tsp minced garlic
1 tsp salt
1/4 tsp pepper

Directions:
Soak the peas in water overnight (I soak my peas – some say it isn’t necessary); drain and rinse. In a medium saucepan, Continue Reading

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Posted at 2:28 pm | Permalink
Mar 11

Krystal Keith in the Kitchen: Krystal’s Recipe for Caramel Buttercream

Krystal Keith in the Kitchen: Krystal's Recipe for Caramel Buttercream

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 Tuesday for a new recipe from Krystal.

“I have always been a cook but only recently got into baking,” says Krystal. “I have a go-to buttercream recipe that is foolproof — if you don’t count the powdered sugar cloud that usually kicks off the fun of making buttercream from scratch! I always forget the part about SLOWLY adding in the powdered sugar so I usually get to wear more than I actually get in the icing for the first batch.

“I love experimenting and straying just a bit from my traditional vanilla buttercream to come up with delicious new flavors,” she says. “I came up with this Caramel Buttercream recipe for a friend’s baby shower over this past weekend and it was to die for! Pair it with your favorite vanilla cupcake recipe.”

Krystal Keith in the Kitchen: Krystal's Recipe for Caramel Buttercream

Photo by Krystal Keith.

Ingredients:
1 lb unsalted butter, softened
1 lb powdered sugar
1 Tbsp milk
1 tsp vanilla bean paste (or vanilla extract)
1 -8oz can sweetened condensed milk
1/2 stick butter (on hand)

Directions:
Cream the butter in your stand mixer. With your mixer on the lowest setting, slowly add in the powdered sugar a little at a time. Add the milk and vanilla. Cover the icing in the bowl and place in fridge. Heat the sweetened condensed milk in a small sauce pan over low-medium heat, stirring constantly. Stir for 10-15 minutes until the mixture thickens to a caramel consistency. Remove from heat. If it gets too thick, add in some of the butter and stir until the butter is incorporated. Let cool for 5-10 minutes. Remove the icing from the fridge and place the bowl back on the stand mixer. Turn it on the lowest setting and pour 2/3 of the caramel into the icing.

Ice your cupcakes or cake and reheat the remaining caramel on low with the remaining butter, constantly stirring until it is thin enough to drizzle again. Drizzle the remaining half of the caramel over the cupcakes or cake.

XOXO
Krystal

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Posted at 7:23 am | Permalink
Mar 4

Krystal Keith in the Kitchen: Krystal’s Recipe for Soft Chocolate Chip Cookies

Krystal Keith in the Kitchen: Krystal's Recipe for Soft Chocolate Chip Cookies

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 Tuesday for a new recipe from Krystal.

“Happy Fat Tuesday! There are so many guilty pleasures me and my family have hidden in the gem of a city that is New Orleans,” says Krystal, “so for today’s recipe I thought I’d share one of my at-home guilty pleasures, Chocolate Chip Cookies. I like my cookies to feel almost under-done, soft and gooey. I keep a batch of these in my freezer and just cut 1-2 cookies off whenever I have a craving…which keeps me from staring at an entire batch of cookies that just taunt me all week!”

 

Krystal Keith's recipe for Soft Chocolate Chip Cookies

Photo by Krystal Keith.

Ingredients:
3 cups all-purpose flour
1 Tbsp cornstarch
1 tsp baking soda
1 tsp salt
2 eggs
1 cup (2 sticks) unsalted butter, melted
1 cup brown sugar, packed
1 cup white sugar
2 tsp vanilla extract
1 1/2 cups chocolate chips

 

Krystal Keith's recipe for Soft Chocolate Chip Cookies

Photo by Krystal Keith.

Directions:
Combine flour, cornstarch, baking soda and salt in the bowl of your stand mixer and use paddle blade to mix. Add eggs without mixing. In a separate bowl combine melted butter with sugars and vanilla. Turn stand mixer on the lowest setting and slowly pour the butter and sugar mixture in. Turn stand mixer up another notch and mix until all ingredients are combined well. Add in the chocolate chips and mix just until they are distributed well.

Krystal Keith's recipe for Soft Chocolate Chip Cookies

Photo by Krystal Keith.

Dump the cookie dough out onto parchment paper and divide it into 2 mounds, on 2 separate sheets of parchment. Use the parchment paper to roll the dough into a log (like the kind you buy at the store). Each log should be about 2 inches wide and 8-9 inches long. Roll them up in parchment paper and place both logs in a large ziplock bag and refrigerate for a minimum of one hour. Preheat oven to 325 degrees. Remove one refrigerated log from ziplock and remove from parchment. Cut off (as many cookies as you want to make) into 3/4 inch rounds. Bake for 12-15 mins. Wrap the remaining portion of the log back up in the same parchment paper, stick back into ziplock and place the entire ziplock into the freezer for the next time you crave a cookie! If they are frozen you can let stand at room temperature for 10 minutes or add 1-2 minutes to the cook time.

XOXO
Krystal

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Posted at 8:54 pm | Permalink
Feb 25

Krystal Keith in the Kitchen: Krystal’s Recipe for Garlic Cheese Bread

Krystal Keith in the Kitchen: Krystal Beats the Winter Blues with Margarita Chicken

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 Tuesday for a new recipe from Krystal.

“I am a bread stick girl,” says Krystal. “I could care less about the pizza, just give me the bread sticks and a bowl of marinara. I love making mine from scratch and grilling them up on my pizza stone in my Big Green Egg grill. There is something so authentic and rustic about that brick oven style pizza. When it’s cold out I just move the stone indoors to my oven and still get that good crisp bottom that makes all the work worth it. This is a garlicky, cheesy, mess of amazement! Hope y’all enjoy!

Ingredients:

For the dough:

1 1/4 tsp active dry yeast
1 cup warm water
2 1/2 cups all-purpose flour
2 tsp kosher salt
1 1/2  tsp granulated garlic
1/4 cup olive oil

Toppings:
1/2 cup butter, melted
1 1/2 Tbsp minced garlic
2 tsp dried oregano
2 tsp dried basil
2 tsp salt
1 1/2 cups of shredded mozzarella cheese
1/3 cup fresh grated Parmesan cheese

Krystal Keith in the Kitchen: Krystal's Recipe for Garlic Cheese Bread

Photo by Krystal Keith.

Directions:
Combine the yeast with the warm water and let it sit for 8-10 minutes. Place flour, salt and garlic in the bowl Continue Reading

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Posted at 11:27 am | Permalink
Feb 18

Krystal Keith in the Kitchen: Krystal Beats the Winter Blues with Margarita Chicken

Krystal Keith in the Kitchen: Krystal Beats the Winter Blues with Margarita Chicken

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 Tuesday for a new recipe from Krystal.

“Springtime is right around the corner and that means outdoor BBQs are within my grasp!” says Krystal. “One of my famous char-grilled entrees is this Margarita Chicken. The sweetness of the marinade crisps up and caramelizes around the outside of the chicken while the acidic components tenderize the chicken and give it that familiar margarita flavor. This is definitely one dish to bring to the picnic table (yes, a summery pun – don’t judge me).”

Krystal Keith in the Kitchen: Margarita Chicken Recipe

Photo by Krystal Keith.

3-4 chicken breasts (6oz each)
1 cup frozen limeade concentrate, thawed
1 shot tequila
1 Tbsp minced garlic
1 Tbsp finely chopped cilantro
1/2 tsp salt
oil
pepper

Krystal Keith in the Kitchen: Margarita Chicken Recipe

Photo by Krystal Keith.

Combine limeade concentrate, tequila, garlic, cilantro and salt in a gallon-sized ziploc-style bag. Place chicken in the bag, shake to coat chicken breasts. Lay bag flat in refrigerator and let marinate for at least 1 hour, flip the bag over and let marinate for at least another hour (just to make sure you’re fair to both sides, duh!). Coat your grill rack with Continue Reading

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Posted at 4:25 pm | Permalink
Feb 11

Krystal Keith in the Kitchen: Spinach, Bacon & Ricotta Stuffed Chicken

Krystal Keith in the Kitchen: Spinach, Bacon & Ricotta Stuffed Chicken

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 Tuesday for a new recipe from Krystal.

“This is one of those “gourmet” feeling recipes that I love to make,” says Krystal. “It is incredibly easy to whip up for a special occasion or when you have company…or just for a cozy dinner with your main squeeze!”

Spinach, Bacon and Ricotta Stuffed Chicken:

Ingredients:
2 – 6oz chicken breasts
2/3 cup ricotta cheese
1/3 cup mozzarella cheese, shredded
1/4 cup frozen spinach (drain, squeeze out excess liquid and then measure)
1/4-1/3 cup chopped bacon (pre-cooked)
2 eggs
1 tsp minced garlic
salt, pepper and granulated garlic
Your favorite marinara

Krystal Keith in the Kitchen: Spinach, Bacon & Ricotta Stuffed Chicken

Photo by Krystal Keith.

Directions:
In a bowl, combine ricotta, bacon, spinach, eggs, and garlic; mix well and set aside. *Butterfly each chicken breast, cutting all the way through to create thin breasts. (butterfly  instructions are below) Using your meat mallet,  pound the chicken until it is very thin. You don’t want to pound it so hard that it begins to tear or becomes ground, just aiming to spread it out bit. I like to put the chicken in a sturdy ziplock bag to keep meat from getting slung anywhere.

Lightly sprinkle both sides of chicken breasts with Continue Reading

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Posted at 2:55 pm | Permalink
Feb 5

Krystal Keith in the Kitchen: How To Make Baked Parsnip Fries

Krystal Keith in the Kitchen: How to Make Baked Parsnip Fries

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 Tuesday for a new recipe from Krystal.

“I fell in love with parsnips not long ago,” says Krystal. “They were pureed, like mashed potatoes but were slightly sweet with such a rich and creamy texture. They reminded me of a sweet potato, but milder and more delicious. I know…lots of “buts”… BUT it’s such a unique flavor that it’s hard to describe without a few contrasts.

Krystal Keith in the Kitchen: How To Make Baked Parsnip Fries

Photo courtesy of Krystal Keith.

“I love sweet potato fries so I thought I would throw caution to the wind and give parsnip fries a shot. Today, I fell in love with them all over again. These baked parsnip fries are so yummy and guilt-free that I may have eaten two servings by myself (ok three but who’s counting?) Again, they’re reminiscent of a sweet potato fry but in a different way. The seasoning salt serves to balance out to the sweetness of the parsnip by providing a salty, spicy component and the two come together perfectly to create the perfect snack. These little babies are addictive!”

Krystal Keith in the Kitchen: How To Make Baked Parsnip Fries

Photo courtesy of Krystal Keith.

Ingredients:
3 parsnips
1 1/2 Tbsp olive oil
2 1/2 tsp Seasoning Salt (recipe below)

Seasoning Salt Blend:
1 tsp granulated garlic
1 tsp onion salt
1 tsp paprika
1/4 tsp pepper
1/4 tsp turmeric
1/8 tsp cayenne

Krystal Keith in the Kitchen: How To Make Baked Parsnip Fries

Photo courtesy of Krystal Keith.

Directions:
Preheat oven to 425 degrees. Peel the parsnips, as you would a carrot. Cut the parsnips into sticks (like french fries) and place in a bowl with the olive oil. Toss the parsnip sticks to coat them lightly with the oil. Sprinkle with 2 1/2 tsp of the seasoning salt blend and toss again to distribute that evenly. Line a baking sheet with foil and lightly coat Continue Reading

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Posted at 11:39 am | Permalink