Kristy's Kitchen

Ingredients: 2 TBSP Kerrygold butter 1 zucchini, cut into thin strips Salt Pepper 2 bacon strips, cooked and chopped  4 oz. mushrooms, chopped Parmesan cheese, shredded Instructions: Heat the butter in a skillet over medium high heat. Add the zucchini strips and sprinkle with salt and pepper. Cook until "zoodles" soften a bit. Add mushrooms and bacon, and stir until flavors are mixed. Sprinkle with parmesan cheese and serve. Serves 2, as a side dish

Ingredients: 4 oz. spaghetti (I use gluten free) 1 egg salt  pepper 1/4 cup freshly shredded parmesan cheese, plus more for topping  2 TBSP EVOO 1 TBSP white wine 1 large clove garlic, minced 1.5 oz prosciutto de parma Instructions: Cook spaghetti according to package instructions. Crack the egg into a bowl and sprinkle with salt and pepper. Whisk together with a fork. Add 1/4 cup parmesan and whisk again. Heat EVOO in a skillet. Add the wine and garlic and cook for 1 minute. Add the prosciutto and cook for 2-3 minutes. Add the spaghetti noodles to the pan and toss until heated through. Add the cheese mixture and toss until well combined. Top with more parmesan and serve immediately. Serves 1

Ingredients: 6 TBSP EVOO 1 large onion, finely chopped 5 cloves garlic, finely minced 8 medium/large Heirloom tomatoes Salt Pepper 12 fresh basil, minced 1 tsp dried oregano 1/2 tsp crushed red pepper Instructions: Bring a large pot of water to boil. To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 3-4 minutes or until you see the skins begin to slip off. Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle.  Peel the skins off the tomatoes and cut them in half. Cut out the small core and scoop out the seeds. Dice the tomatoes.  In a large saucepan, heat the EVOO over medium heat until it's sizzling. Add the onion and stir often until it is soft and translucent. Add the garlic and cook for another minute. Add the tomatoes, salt and pepper, basil, oregano and red pepper. Simmer for 20 minutes or until the sauce has thickened.

Ingredients: Eggs Shredded parmesan cheese Salt Pepper EVOO Instructions: Break the eggs into a bowl. Sprinkle with salt and pepper and whisk together with a fork. Add parmesan cheese, to taste. Whisk again. Heat EVOO in a frying pan. When hot, add egg mixture and scramble until cooked through.

Ingredients: 4 slices bacon 10 leaves plus 2 sprigs fresh sage Kosher salt 2 cups ricotta cheese 1 cup freshly grated Parmigiano, plus more for garnish 1/4 cup chopped fresh Italian parsley 2 large eggs plus 4 large egg yolks  12 TBSP unsalted butter 1/2 cups chicken stock Pasta: 2/3 cup arrowroot flour (plus extra for kneading) 1 cup blanched almond flour (or sesame seed flour if allergic to nuts) 1 cup tapioca flour 2 tsp. sea salt 2 large eggs 4 egg yolks (from large eggs) Instructions: For the Pasta:  Blend the dry ingredients in a food processor for about 20 seconds. Place the dry ingredients in a large mixing bowl and make a well in the center.  Add the eggs and egg yolks to the well and begin whisking the eggs with a fork. Start pulling the dry mixture in with the fork and combining with the egg until it is partially combined (you will combine it fully when you knead the dough). Turn the dough onto a flat working surface lightly dusted...

Ingredients: 2 large boneless, skinless chicken breasts 2 TBSP coconut aminos   (or soy sauce) 2 tsp sherry 2 TBSP sesame oil 3 stalks green onion 1 TBSP fresh ginger, minced 4 cloves garlic, minced 1 bag Angel Hair Miracle Noodles (www.miraclenoodle.com) 3.2 oz Enoki mushrooms 4 TBSP coconut aminos (or soy sauce) 1 tsp rice vinegar 2 TBSP Sriracha Lettuce leaves (I recommend Bibb or Romaine) Instructions: Slice the chicken breasts into tiny, thin, bite-sized pieces. In a small bowl combine 2 TBSP soy sauce and sherry. Combine the chicken, soy sauce and sherry in a plastic bag and marinate for at least 2 hours. Drain and rise the miracle noodles. Cut them into 1-2 inch pieces. Heat in a skillet and cook until the water evaporates, stirring often. Continue to cook until the noodles reach your desired crispiness. Heat sesame oil in a pan. Add the onion, ginger and garlic and stir fry for 1 minute. Add the chicken and stir fry until fully cooked. Mix 4 TBSP ...

Ingredients: 2 bone-in pork chops 2 TBSP EVOO 2 garlic cloves Salt & pepper, to taste Instructions: Heat the oven to 350. Heat the EVOO at medium high in a frying pan on the stove. Add the garlic and let sizzle for just a few seconds. Season the chops with salt & pepper and add to the pan. Cook on each side for about 5 minutes to let them get a golden brown sear. Transfer the chops to a baking pan and top with the garlic & oil from the frying pan. Cook in the preheated oven until the chops reach a temperature of 180.

Ingredients: 10 medium raw shrimp, shelled  2 scallions, finely chopped  1 package Miracle Noodle Angel Hair 1 teaspoon garlic, minced  1 teaspoon ginger, minced 4 ounce carrot & cabbage coleslaw  3 tablespoon soy sauce (can use coconut aminos if preferred), divided  4 teaspoon sesame oil, divided  dash red pepper flakes  to taste coconut oil  Paleo Wraps (I use Julian Bakery - http://www.julianbakery.com/) Instructions:  Rinse the miracle noodles in a colander under cold water for 1-2 minutes. Drain and place in a frying pan over medium high heat. Cook at least until the liquid has evaporated, and continue to cook until you reach desired crispiness.  Toss the shrimp with 1 TBSP soy sauce. Heat 2 tsp sesame oil over medium high heat and cook the shrimp. Allow the shrimp to cool and cut into small pieces. Heat 2 tsp sesame oil over medium high heat. Add the garlic, ginger and scallions - cook for 1 minute. Add the sla...

Ingredients: 3 medium yellow squash (can also use zucchini)  1 scallions, chopped 1 tablespoon extra virgin olive oil  Mix of salt, pepper, onion powder and garlic powder to taste (I use Camp Seasoning from  http://thebutchershop.com/ )  Instructions:  Cut the ends off of the squash, peel and slice into "noodles" with mandolin or spiral slicer. Heat 1 TBSP EVOO over medium high heat. Add the scallion and stir fry for about 1 minute. Add the "squoodles" and sprinkle with seasoning. Stir until heated through.

Ingredients: 9 ounces chicken breast, cut into strips  6 ounces rice noodles  2 1/2 tablespoon sesame oil  1 onion, finely sliced 1/4 teaspoon sugar  1 clove garlic, minced  10 ounces bean sprouts  2 eggs, lightly beaten 2 tablespoons rice vinegar 2 tablespoons soy sauce  2 tablespoons oyster sauce  2 tablespoons chili garlic paste Marinade Ingredients: 1 tablespoon soy sauce  1 tablespoon dry sherry   1 1/2 teaspoon sugar  1 1/2 teaspoon cornstarch  Instructions: Combine the ingredients for the marinade and marinate the chicken for 30 minutes. Cook the noodles according to the packet instructions. Rinse with cold water and stir in a drop of oil to prevent them from sticking. Heat 1 TBSP of the oil in a wok or large frying pan. Stir fry the onions for about 3-4 minutes. Sprinkle with a generous pinch of sugar then stir fry for 1 more minute. Add the garlic and cook for a further minute. Add the marinated chick...

Ingredients: 1 medium zucchini, peeled and chopped 1/4 cup fresh squeeze lemon juice 1/4 cup tahini  1 Tbsp.  extra virgin olive oil   1 tsp. cumin 1/2 tsp.  sea salt 1/4 tsp. fresh ground black pepper 2 cloves garlic, chopped Instructions: Place the lemon juice and tahini in a  food processor  and blend for about 30 seconds or until well combined and creamy. You may need to scrape the sides once or twice to get the ingredients to fully combine. Add the zucchini, olive oil, cumin,  sea salt , black pepper and garlic and blend until smooth. You may need to scrape the sides once or twice.  Transfer the hummus to a medium sized bowl and place in the refrigerator for at least 30 minutes.  Recipe from  http://www.paleocupboard.com/zucchini-hummus.html

Ingredients: 3 pounds pork shoulder  2 tablespoon liquid smoke  to taste sea salt  Instructions: Place pork in a slow cooker. Add liquid smoke and sea salt. Cook for 8-12 hours

Ingredients: 1 ½ teaspoons of Kosher salt 2 pounds of collard greens; stemmed, washed in several changes of water, and coarsely chopped Chopped ham 1/4 cup chicken broth Instructions: Bring 2 quarts of water to a boil in a deep pot.  Add the salt and greens and stir until wilted.  Cover and cook until the greens are just tender (~7 minutes).  Drain in a colander.  Rinse the pot with cold water to cool and then refill with cold water.  Pour the greens into the cold water to stop the cooking process. Gather a handful of greens, lift out of water, and squeeze dry.   Roughly cut up the drained greens and sauté with your bacon fat and the ham.  All you gotta do, is add ¼ cup of chicken broth, cover for 2 minutes and you’re done!  Collards cooked this way aren’t overly bitter — perfectly tender, bright green, and delicious. Recipe from  http://nomnompaleo.com/post/1...

Ingredients: 2 lbs boneless skinless chicken breasts 1/4 cup dill pickle juice 1 egg 2 tbsp buttermilk  1/4 cup arrowroot starch 1 tbsp paprika 1 tsp each salt & black pepper 1/2 tsp garlic powder 1 dash ground cayenne pepper 1/2 cup coconut oil for frying Instructions: Cut the boneless skinless chicken breasts in to little chunks (about 1 inch). Throw the chicken pieces in to a ziplog bag and add the 1/4 cup of pickle juice.  Marinate it in the fridge for an hour.   After an hour, take out your marinated chicken and pour out any excess pickle juice from the bag. Beat the egg and the buttermilk together and add it to the bag.  Let it sit for about 5 minutes. After 5 minutes, open the bag to let out excess liquids again.  (There might not be much of it at this point.) Grab your dry ingredients and stir them all together in a bowl. Heat up your cooking oil of choice at medium fire, and while you wait for that to heat up, g...

Ingredients: 1 teaspoon sesame oil  2 boneless, skinless chicken breasts, sliced 1 tablespoon vegetable oil  1 bunch spring onions, chopped 2 cloves garlic, chopped  1/2 cup chicken broth  2 bunches pea shoots 1-2 dashes teriyaki sauce  3 ounces rice noodles chili sauce, to taste  Instructions: Heat sesame oil in a pan, add chicken and cook thoroughly. Set chicken aside. Heat vegetable oil in pan, and add the garlic and green onions. Cook for 2-3 minute, stirring, then add the chicken and pea shoots. Cook until the pea shoots start to wilt. Add the chicken broth and teriyaki (and chili garlic sauce if desired to spice it up a bit) and cook until liquid has evaporated and everything is heated through.

Ingredients: 2 cornish game hens  (you can also use a whole chicken) 1 onion, cut into strips  3 teaspoon salt  2 teaspoon paprika  1 teaspoon cayenne pepper  1 teaspoon onion powder  1 teaspoon thyme  1/2 teaspoon garlic powder  1/2 teaspoon black pepper  Instructions:  Line a baking dish with aluminum foil. Grease foil with cooking spray and place onions in pan.  Combine all spices in a small bowl. Remove giblets from hens and place on greased roasting rack. Cover both sides of hen with spices.  Bake at 350 until the hen temperatures reach at least 180 degrees.

Ingredients: 2 tablespoons olive oil  1 small onion, chopped 1 can beef consomme  1/4 cup butter  1/2 cup white rice (don't use instant) Instructions: Melt the butter and olive oil in a frying pan. Add the onion and rice and cook until lightly browned. Place in casserole dish and add consomme. Bake at 350 until rice has soaked up the liquids.

Ingredients: 2 chicken breasts cooked with southwest seasoning & shredded 1 Can (5 oz) black beans, rinsed and drained 2 green onions, finely sliced  12 cherry tomatoes, diced  1 tablespoon lime juice  1 teaspoon ground cumin  4 ounces diced green chiles 2 cups shredded cheese  8 ounces sour cream  6 flour tortilla (burrito sized)  1/4 cup cilantro, chopped  1/2 tablespoon chili powder  1/2 teaspoon garlic salt  Instructions: Mix together all ingredients from chicken through green chiles. Stir in 6 TBSP of the cheese and 4 TBSP of the sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges. Dollop little bits of sour cream over the cheese. Arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open and slightly flatten the wroaps with the palm of your hand. Spray seam-side down of the wrap lightly with cooking spray.  Heat a large non-stick skillet or grid...

Ingredients: 4 clove(s) garlic, chopped  6 scallions, sliced  3 tablespoon peanut oil  2 tablespoon dry sherry  3 tablespoon hoisin sauce  1/2 teaspoon ground ginger  2 teaspoons sesame oil  15 asparagus, cut into thin 1-inch pieces  3 ounces rice noodles, cooked as directed on package 1 pound boneless skinless chicken breast cut into strips Instructions:  Heat wok until hot. Add oil, let it get hot. Add garlic and let sizzle for a few seconds. Add chicken and stir fry for 2 minutes. Add sherry and hoisin sauce. Sprinkle ginger into wok and stir well. Stir fry the chicken mixture until the chicken is tender and glazed. Add the sesame oil, scallions and asparagus. Cook for one more minute. Serve over rice sticks.