Kristy's Kitchen

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: 2 lbs. boneless, skinless chicken thighs (or breasts), chopped into 1 inch pieces 1/4 cup extra virgin olive oil 2 Tbsp. fresh squeezed lemon juice 1/2 tsp. sea salt 1/4 tsp. fresh ground black pepper 1/4 tsp. dried thyme 2 tsp. paprika 2 tsp. cumin 1 tsp. turmeric 1/2 tsp. allspice 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. cinnamon 1/8 tsp. cayenne pepper Instructions: Prepare the chicken and place in a large resealable plastic bag. Combine the remaining ingredients in a small mixing bowl and stir to combine. Pour the marinade over the chicken and toss to thoroughly coat. Place the plastic bag in the refrigerator and allow to marinate for at least 2 hours or overnight.  Heat the grill. Skewer the chicken on soaked bamboo skewers and grill for about 15 minutes or until cooked through, turning once or twice while grilling.  Remove chicken from the skewers and serve with zucchini hummus . Recipe from http://www.paleocupboard.com/chicken-shawarma.ht...

Ingredients: 3 eggs  1 cup vegetable oil  1 cup brown sugar  1/2 cup sugar  1 teaspoon vanilla  2 cups zucchini squash, finely shredded 3 cups flour  1 teaspoon baking soda  1/4 teaspoon baking powder  2 teaspoons cinnamon  1 teaspoon salt  Instructions: Preheat oven to 325. In a large mixing bowl beat eggs, then add oil, brown and granulated sugar, vanilla and zucchini; mix well. Set aside. In a medium mixing bowl sift together flour, baking soda, baking powder, cinnamon and salt. Gently combine egg mixture with flour mixture. Add nuts at this time if desired. Divide evenly between two loaf pans, coated with nonstick vegetable spray. Bake for 1 hour. Remove from oven. Adapted from meals.com

Ingredients: 1/2 cup water 1/2 cup matchstick-cut peeled fresh ginger 1/4 cup mirin (sweet rice wine) 2 tablespoons low-sodium soy sauce 2 (14-ounce) cans vegetable broth 1 pound medium shrimp, peeled and deveined $ 2 cups bagged prewashed spinach (about 2 ounces) $ Instructions: Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in shrimp; cook over medium heat 2 minutes or until shrimp are almost done. Stir in spinach; cook 1 minute, stirring occasionally. Recipe from http://www.myrecipes.com/recipe/shrimp-spinach-soup  

Crust Ingredients: 1/2 (14.1-oz.) package refrigerated piecrusts Parchment paper 1 egg yolk, lightly beaten  1 tablespoon whipping cream Filling Ingredients:  1/4 cup butter, melted  1 cup sugar  1/4 teaspoon salt  3 large eggs  3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes)  1 cup half-and-half  1 tablespoon lemon zest 3 tablespoons lemon juice 1/4 teaspoon ground nutmeg Marshmallow Meringue Ingredients: 3 egg whites  1/2 teaspoon vanilla extract 1/8 teaspoon salt  1/4 cup sugar  1 (7-oz.) jar marshmallow crème  Instructions: Prepare crust: Preheat oven to 425°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line piecrust with parchment paper; fill with pie weights or dried beans. Bake 9 minutes. Remove weights and parchment paper. Whisk together egg yolk and cream; brush botto...

Ingredients: Potatoes Coconut Oil Sea salt Instructions: Peel the potatoes and slice into thin strips.  Heat coconut oil in a frying pan over medium high heat, until it sizzles when you flick a drop of water into it.  Fry the potato strips until they start to turn golden brown. Remove from the oil and immediately sprinkle with sea salt.

Ingredients: 2 TBSP EVOO 1 small onion, finely chopped 2 cloves garlic,  minced 1/4 cup sour cream 1 cup shredded monterrey jack cheese 2 cups salsa verde 2 cups shredded cooked chicken 3-4 TBSP chopped cilantro, plus extra 6 flour tortillas Instructions: Heat EVOO in skillet over medium high heat. Add the onion and garlic and simmer for 2-3 minutes. Reduce the heat to medium and add the sour cream, 1/2 cup of the cheese, salsa verde, chicken and 3-4 TBSP cilantro. Heat through for approximately 5 minutes to combine the flavors, stirring often. Save 1 cup of the sauce mixture, and add 2-3 TBSP of the sauce to the bottom of a glass baking dish. Place approximately 3 TBSP of the sauce in each tortilla. Wrap each tortilla tightly and place in the dish, seam side down. Top the tortillas with the remaining sauce and the other 1/2 cup cheese.  Bake at 350 degrees for 15-20 minutes. Top with extra cilantro and serve.

Ingredients: Huge hunk o' pork (butt or shoulder) 2-3 packages of sauerkraut Instructions: Poke pork with a fork all over. Place in a crockpot and top with the sauerkraut. Let it cook all day and serve with mashed potatoes.  A Pennsylvania New Year's Day tradition!

Ingredients: 2 eggs 1 TBSP EVOO Salt  Pepper 2 oz cream cheese, cubed 1 oz smoked salmon, cut into small pieces 1 green onion, finely chopped Instructions: Whisk eggs, salt and pepper (to taste) in a bowl. Heat EVOO in saute pan. When pan is hot, add the eggs and allow to start to cook. Place cubed cheese on top of eggs, and then fold eggs over each other until cheese is thoroughly combined and starts to melt. When eggs are just about finished cooking add the smoked salmon. Top cooked eggs with green onion and serve. Makes 1 serving.  

Ingredients: 1 can sweetened condensed milk 1.5 cups cold water 1 package instant vanilla pudding mix 2 cups whipped cream topping (Molly uses Cool Whip Light) Nilla wafers 3 bananas Instructions: Combine condensed milk and cold water. Add pudding mix and mix together. Beat well with beaters for 2 minutes and then chill for 5 minutes. Fold in cool whip and spoon into bowl alternating with Nilla wafers and bananas.

Ingredients: 1 TBSP butter 1/2 TBSP shallots 1/2 cup peeled & diced tomatoes 1 TBSP flour 1/4 cup white wine 2 cups lobster stock 1 cup heavy cream 1/2 cup lobster meat, chopped 1 TBSP dry sherry Salt & pepper, to taste Instructions: Saute the shallots and tomatoes in butter until the liquid from the tomatoes is almost evaporated. Add the flour and stir well, cook for 5 minutes. Add the white wine and stir well. Add the lobster stock and simmer for 15 - 20 minutes. Add the heavy cream and simmer until bisque slightly thickens. Remove from the stove and strain. Add the lobster to the bisque. Add the sherry, return to medium heat and simmer for 12 minutes. Season with salt and pepper.   

Ingredients: 3 medium sweet potatoes 3/4 lb boneless skinless chicken breasts (about 2 small breasts) 1/4 cup olive oil 2 TBSP fresh lime juice 2 cloves garlic, minced 3 whole chipotle peppers, minced 1 tsp dried oregano 1 tsp cumin 2 tsp chili powder salt & pepper 2 cups spinach 5 oz sharp white cheddar cheese, grated Instructions: 1. Preheat oven to 350 degrees. Wash sweet potatoes & prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place the chicken in a baking dish and rub with a TBSP of olive oil, salt & pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or with your hands. (You can also use a pre-cooked rotisserie chicken). When the sweet potatoes are done, cut in half and allow to cool for 5-10 minutes.  2. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt & pepper. Set aside. 3. Hea...

Ingredients: 1 lb ground beef 1 large onion, chopped 1 tsp Emeril's essence 10 cloves garlic, chopped 1.5 green pepper, chopped 1 40.5 oz can kidney beans, drained 1 14.5 oz cans diced tomatoes, roasted garlic-style 2 14.5 oz cans diced tomatoes, with chiles 1 TBSP Emeril's essence 3/4 tsp cayenne pepper 1 tsp cumin 1/2 tsp white pepper 1 tsp chili powder 1/4 cup cherry peppers, chopped Instructions: Brown the beef with 1/2 of the onion and 1 tsp essence. Drain beef and onions and put into slow cooker with remaining ingredients. Cook until ready to eat!

Ingredients: 2 TBSP sea salt 1 TBSP paprika 3 tsp onion powder 2 tsp garlic powder 1 tsp dried thyme 1 tsp white pepper 1 tsp cayenne pepper Instructions: Mix together all ingredients & add to chicken before cooking to give it that great rotisserie flavor.

Ingredients: 2 eggs, beaten 1 cup sugar 1 cup canned pumpkin 3/4 cup olive oil 1/4 cup water 1 2/3 cup flour 1 tsp baking soda 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp ground cloves 1/2 tsp nutmeg 1/2 tsp cinnamon Instructions: Preheat oven to 350 degrees. Combine eggs, sugar, pumpkin, oil and water. Stir together flour, baking soda, salt, baking powder and spices in a separate bowl. Add dry ingredients to wet and stir to blend. Place batter 3/4 to top in cupcake liners in muffin tins. Bake 20 minutes or until toothpick inserted into the middle of a muffin comes out clean. Remove from pan right away. Recipe originally printed on sparkpeople.com

  Ingredients: Kosher salt 6 oz dry elbow macaroni (about 1 1/4 cups) 1 tsp neutral vegetable oil 2 oz grana padano, shredded (I used parmesan) 2 oz Jarlsberg, shredded 6 oz white cheddar, shredded 2 cups heavy cream Sea salt Instructions: In a medium saucepan, bring 2 quarts water and 1 ½ tablespoons kosher salt to a boil. Add the macaroni and return to a boil; once boiling, cook until barely al dente (about 5 minutes), then drain the pasta well. Transfer to a rimmed baking sheet and mix in the oil to keep the noodles from sticking. Let cool completely. You should have about 3 cups. Set a rack in the oven about 4 inches from the broiler and preheat the broiler. Combine the grana padano, Jarlsberg, and white cheddar in a large bowl; reserve 60 percent of the cheese for the top. In a large deep saucepan, bring the cream and 1 teaspoon sea salt to a boil. Let simmer for about 2 minutes. The cream will foam up and then subside into a simmer. Add the noodles and cook, stirring occasion...

Ingredients: ¼ oz dried shiitake mushrooms, soaked in water for at least 30 minutes (I used fresh) ½ lb shrimp, peeled and deveined 1 lb ground pork 2 scallions, finely chopped ¼ cup cilantro, minced 1 TBSP soy sauce ½ tsp salt ½ tsp fish sauce ¼ tsp ground white pepper ¼ tsp toasted sesame oil Sriracha, to taste Instructions: Check that your dried ’shrooms are hydrated. I throw the dried mushrooms in a bowl of water in the morning so they’ll be ready by the time I make dinner.  Preheat the oven to 400°F, and squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince them. Or if using fresh mushrooms, just chop them.  Finely chop the shrimp until you’ve got a chunky paste. Place the shrimp in a large bowl and add the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper, sesame oil and sriracha. Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed. Form the mixture into 1½-i...

  Ingredients: 16-oz thin spaghetti 2 eggs 1/3 cup grated parmesan cheese 5 Tbsp butter melted 1 tsp Italian seasoning 1 clove garlic, minced 1 (8-oz) package cream cheese, softened 1 cup sour cream 1 cooked rotisserie chicken, shredded 1 (24-oz) jar spaghetti sauce 2 cups shredded mozzarella cheese Instructions: Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside. Cook spaghetti according to package directions. Drain. Whisk together eggs, parmesan cheese, and melted butter. Toss with pasta. Place in prepared pan. Combine Italian seasoning, garlic, cream cheese, and sour cream. Spread over pasta. Combined chicken and spaghetti sauce. Spread over cream cheese mixture. Top with 2 cups shredded mozzarella cheese. Bake for 45 minutes, or until cheese is melted and bubbly. Recipe adapted from   https://www.plainchicken.com/2015/09/the-ultimate-baked-spaghetti.html

  Ingredients: 14 tablespoons unsalted butter 1 3/4 sticks 1/4 cup sugar 2 cups packed dark brown sugar 2 cups flour plus 2 tablespoons 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 large egg 1 large egg yolk 1 tablespoon vanilla extract Instructions: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a skillet melt 10 tablespoons butter over medium-high heat. Whisk constantly until butter starts to brown, about 3-4 minutes. Pour into bowl, add remaining butter to same bowl and set aside. In a separate bowl whisk together sugar, 1/4 cup brown sugar, flour, baking soda, and baking powder. Add remaining brown sugar and salt to butter and whisk until smooth. Whisk in egg, egg yolk, and vanilla. Combine butter mixture with dry ingredients, stirring until a dough forms. Either roll dough out to 1/2-inch thick and use a cookie cutter, or roll into a ball and place on cookie sheet. Sprinkle with sugar. Bake for 12-14 minutes, or until coo...

Ingredients: 2 cups all-purpose flour 1/2 cup packed brown sugar 1 tsp ground cinnamon 1 tsp baking soda 1/4 tsp salt 1 cup water 1/4 cup butter, room temperature 2 cups mashed bananas (2 bananas) Instructions: Preheat oven to 350 degrees F. Spray loaf pan with cooking spray.  In a large mixing bowl, combine water and butter. Add flour, brown sugar, cinnamon, baking soda and salt. Stir in banana. Pour into loaf pan. Bake for 20 - 30 minutes, or until a toothpick inserted into the middle of the break comes out clean. Recipe from https://www.ahealthysliceoflife.com/toddler-approved-banana-mini-muffins/   

  Ingredients: 1 cup butter 2 cups sifted flour 1/2 cup confectioners sugar 2 cups sugar 4 TBSP flour 1 tsp baking powder 4 eggs 4 TBSP lemon juice (adjust amount to suit you) pinch of salt Instructions: Preheat oven to 350 degrees. Melt butter, add sifted flour and confectioners sugar. Mix well, then pack into an ungreased 9x13 pan. Bake 20 minutes. Mix together sugar, flour & baking powder. Add eggs (1 at a time), lemon juice & salt. Pour mixture over hot crust and return to oven. Bake 20-25 minutes. Cool & cut into small squares. Sprinkle confectioners sugar over top. 

Ingredients: 1 lb shrimp, peeled & deveined 1 TBSP EVOO 3 cloves minced garlic The Butcher Shop Camp Seasoning (or a mix of salt, pepper, garlic powder and onion powder) Dried oregano Lots of parmesan cheese, grated 3/4 cup chicken stock Angel Hair Pasta  4 TBSP butter 2 TBSP lemon juice Instructions: Cook the pasta per the package instructions. Drain and set aside.  In a pan, add the olive oil and garlic and saute for a few seconds. Add the shrimp and sprinkle with the camp seasoning and oregano, to taste. Saute for a couple of minutes. Add the chicken stock and saute for another couple of minutes. Add the butter and saute until the shrimp are cooked through. Add the pasta, reduce the heat a bit and add the lemon juice. Toss well until heated through. Serve immediately with parmesan. Recipe adapted from https://www.savorybitesrecipes.com/2019/01/shrimp-scampi-recipe.html. 

  Ingredients: 2 (16 oz) containers sour cream 1 (3 oz) can of bacon bits 2 cups shredded cheddar cheese 1 bunch green onions, chopped Instructions: In a medium mixing bowl, combine all ingredients. Stir well. Refrigerate until ready to serve. Serve with Fritos. 

Ingredients : Solidified bacon fat from cooking 1 pack of bacon 3 cups all-purpose flour, plus extra for the board 2 TBSP granulated sugar 2 1/2 tsp baking powder 1/2 tsp baking soda 3/4 tsp fine sea salt 1 stick (8 TBSP) cold unsalted butter, cut into small pieces 1 large egg 1 1/4 cup buttermilk 1/2 cup shredded cheddar cheese Fresh ground black pepper Instructions: Mix the flour, sugar, baking powder, baking soda and salt in a large bowl. Plop the bacon fat into the dry ingredients in small spoonfuls. Add the butter and, using your fingertips, quickly break up the fat and butter into the dry stuff until it doesn't look dry anymore and the biggest pieces of fat are the size of split peas.  Mix the egg and 1 cup of the buttermilk with a fork and pour into the dry ingredients along with the cheese. Mix just enough to make a rough dough. Dump out onto a floured board. Pat into a rectangle, fold into thirds like a letter, pat out and fold i...