Kristy's Kitchen

Ingredients: 3 boneless, skinless chicken breasts 3 TBSP soy sauce 1 TBSP sesame oil 1/4 tsp garlic powder 1/8 tsp ground ginger 1 tsp sriracha sauce 8 oz rice noodles 1 TBSP curry powder 2 cloves garlic, minced 1 inch fresh ginger, minced 3 TBSP vegetable oil  1 bunch bok choy, chopped 2 medium carrots, sliced thinly 12 oz bean sprouts 2 bunches green onions, minced 1 tsp sriracha sauce Instructions: Cut the chicken into thin strips. Mix together the 3 TBSP soy sauce, 1 TBSP sesame oil, 1/4 tsp garlic powder, 1/8 tsp ground ginger and 1 tsp sriracha sauce. Place in a plastic bag with the chicken and allow to marinate.  Place the dry rice noodles in a bowl and cover with room temperature water. Let soak for 15+ minutes. Drain in a colander after they are softened. Place on a cutting board and cut noodles into pieces (about 6" in length). Sprinkle the noodles with curry powder and toss to coat. Set aside. Mix together 2 TBSP soy sauce and 1/2 tsp sri...

Ingredients: Bunch of fresh kale EVOO Freshly grated parmesan Instructions: Wash the kale and pat dry with a paper towel. Tear the kale leaves off the stems into potato chip sized pieces and place in a bowl. Pour EVOO over the kale, and using your hands, stir to coat. Place the kale pieces in a single layer on a cookie tray covered with aluminum foil. Sprinkle parmesan over kale pieces. Cook in an oven at 350 degrees until cheese is melted and kale is starting to get crispy. Serve immediately. 

Ingredients: 4 cups water 1/3 cup soy sauce 1 tsp minced garlic 1/2 tsp onion powder 1 pork shoulder (or butt) 2 cups cider vinegar 1 TBSP sugar 1 TBSP red pepper flakes Instructions: Place pork in crock pot and add water, soy sauce, garlic and onion powder. Cook until pork is heated through (we start in the morning for dinner that night).  To make BBQ sauce, whisk together cider vinegar, sugar and red pepper flakes. Serve on a sesame seed bun topped with Oriental Coleslaw .

Ingredients: 1.5 cups all purpose flour 2 eggs 1 TBSP EVOO 4 cloves roasted garlic, mashed Dash salt 2 TBSP EVOO Dash garlic powder Dash onion powder 2 dozen shrimp, peeled & deveined 1/4 cup shredded parmesan cheese (at least) Instructions: Spread parchment paper on your work surface and put the flour on top. Make a hole in the center of the flour. Crack the eggs into the hole and add the 1 TBSP EVOO, roasted garlic and dash of salt. Using a fork, beat the egg mixture together gently, and begin to incorporate the flour into the mixture. When enough flour has been incorporated that things are starting to really stick together, use your hands to begin kneading the dough. Be sure to really stretch and roll the dough with the palms of your hands. When dough is completely formed, wrap it in plastic wrap and let it rest for 1 hour. Using a pasta machine, create spaghetti (or your favorite type of noodle).  Bring a salted pot of water to a b...

Ingredients: 12 fresh shrimp, peeled & deveined 2 TBSP EVOO Dash garlic powder Dash onion powder 4 oz. cooked spaghetti (I used gluten free) 1/2 TBSP butter 2 cloves garlic, minced 1 tsp cornstarch Pinch of ground nutmeg 2/3 cup chicken broth 2/3 cup shredded parmesan cheese 1/3 cup Greek yogurt Salt & pepper, to taste Instructions: Heat EVOO in saute pan. Add dash of garlic powder and dash of onion powder. When oil is hot, add shrimp and saute until shrimp are pink and cooked through. Set shrimp aside. Melt butter in saute pan. Add garlic and cook for about 1 minute.  Combine nutmeg and cornstarch in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan. Raise the heat and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 of the cheese and stir until it has melted. Remove the pan from the meat and whisk in the yogurt until the sauce is smooth. In a large bowl, toss the spaghetti with the Alfredo s...