Kristy's Kitchen

  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: 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: 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: 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...

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: 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: Enough angel hair pasta for 2 people, cooked 2 TBSP butter 1 clove garlic, minced ½ tsp dried (or fresh) parsley 3 TBSP white wine 8 TBSP fresh parmesan, grated dash salt dash pepper ¾ lb shrimp, cleaned and deveined Instructions: Melt the butter in a saucepan over low heat. Add garlic and parsley, cook for 1 minute. Add the wine, 6 TBSP of the cheese and the salt and pepper. Simmer and stir constantly for 3 minutes. Turn the heat up to medium high and add the shrimp. Cook until the shrimp turns pink. Divide the pasta into portions and spoon the shrimp mixture on top. Top each dish with 1 TBSP parmesan and serve. Makes 2 servings.

Ingredients: 1 can chicken broth 4 oz orzo 1 bunch spinach, chopped 1 tsp butter Garlic powder White pepper Shredded parmesan cheese, to taste Instructions: Heat the chicken broth and cook the orzo in it (8-10 minutes, until done). Heat the butter over medium heat. Add the spinach, garlic powder and pepper. Stir over heat until just wilted. Add the orzo and stir until heated through. Remove from heat, place in serving bowl and top with parmesan.

Ingredients:  2 cooked chicken breasts, shredded   1 can   cream of mushroom soup   10 oz chopped spinach 8 oz  white  cheddar cheese, shredded 1 can   artichoke hearts, drained & chopped 1/4 teaspoon   white pepper   Large dash garlic powder 8 oz   sour cream   6 lasagna noodles, cooked & drained   1 cup   parmesan cheese, shredded Instructions: Stir together chicken and next 6 ingredients. Arrange 3 noodles in a lightly greased 11 x 7 inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese. Bake, covered, at 350 for 45 minutes; uncover and bake 15 minutes or until bubbly. Let lasagna stand for 15 minutes before serving.

Ingredients: 1 lb. ground beef 1 onion 1 green pepper 2 8-oz. cans diced tomatoes 12 oz. cooked macaroni 8 oz sour cream 1-2 tsp garlic 1 tsp Emeril’s essence 1 cup shredded cheddar cheese 2 TBSP EVOO Instructions: Preheat oven to 350. Brown and drain ground beef. Heat EVOO in a pan. Add & sauté the garlic, onion and pepper. Mix in tomatoes and macaroni. Away from heat, add sour cream, essence and ½ cup cheese. Put in casserole dish and cover with remaining cheese. Cook for 15-20 minutes.