Kristy's Kitchen

Ingredients: 1 bag Miracle Noodle Fettucini 2 TBSP EVOO (extra virgin olive oil) 1 small clove garlic, finely chopped Sprinkle of dried parsley leaves 1 TBSP lemon juice 2 TBSP white wine 1 lb clams, scrubbed and rinsed 1 TBSP Kerrygold butter (your own choice brand of butter) Shredded Parmesan cheese Instructions: Rinse and drain fettucini. Heat the noodles in a skillet over medium high heat to drain the liquid. Heat EVOO (extra virgin olive oil) in a large skillet over medium heat. Add the garlic and cook for about 30 seconds. Add in the lemon juice, parsley and wine and simmer for 1 minute. Add the clams and cook, covered, until the clams open. Remove the clams from the pan and stir in the butter until incorporated. Remove the clams from their shells and add them back into the pan, along with the noodles. Simmer until all flavors are combined and the liquid has mostly evaporated. Sprinkle with Parmesan cheese, and serve! 

Ingredients: 7 ounce Miracle Noodle Fettucini ( www.miraclenoodle.com )  1 1/2 ounce prosciutto di Parma  2 ounce fresh baby spinach leaves 1 egg, beaten 2 ounce parmesan cheese, shredded  2 tablespoon extra virgin olive oil  dash garlic powder  dash onion powder  Instructions: Rinse and drain fettucini. Heat the noodles in a skillet over medium high heat to drain the liquid. Heat EVOO in a pan over medium heat. Add the spinach and sprinkle it with the garlic and onion powders. When spinach starts to wilt add the noodles and prosciutto. Stir until heated through. Remove the pan from the heat and add in the egg and parmesan cheese. Serve immediately.

Ingredients: 16 oz. white chocolate, chopped (or white chocolate chips) 1 package (12) candy canes ¼ tsp peppermint extract Preparation: Place the candy canes in a heavy, locked plastic bag and crush them. Melt the chocolate. When the chocolate is melted, stir in the peppermint extract. Stir in all but about 2 TBSP of the crushed peppermint and spread the mixture onto a cookie sheet lined with parchment paper. Sprinkle the reserved peppermint over the top. Let set at room temperature until hardened, about 2 hours. Use your hands to break into pieces. 

Ingredients: 1 cup butter, room temperature 1 cup sugar 2 eggs, beaten 1 TBSP milk 1 tsp vanilla 2 ¾ cup flour 1 ½ tsp baking powder ½ tsp salt Instructions: Cream butter and sugar. Add remaining ingredients gradually and mix well. Chill at least 2-3 hours. Roll on generously floured surface and cut with cookie cutters. Bake at 350 for 7 minutes.

Ingredients: 1 or 2 racks pork baby back ribs 1 can beef broth Emeril's Essence Instructions: First slice the membrane on the back of the ribs several times. Next rub them with Essence. Then sear the ribs…for the best flavor use a grill but it can be done in the broiler or in a large frying pan. Preheat oven to 200. Place ribs in a deep cookie sheet or similar pan. Cover the bottom of the pan with beef broth and wrap tightly in foil. Cook 4-6 hours until very tender. 

Ingredients: 2 white fish fillets Lemon juice Salt Pepper Garlic powder Onion powder 6 TBSP grated parmesan cheese 2 TBSP butter Instructions: Preheat broiler. Spray a pan lined with aluminum foil with cooking spray, or brush with olive oil. Rinse the fish in cold water and cut away any parts with bones. Lay the fish on the pan. Drizzle with lemon juice. Sprinkle salt, pepper, garlic powder and onion powder to taste. Sprinkle each fillet with 3 TBSP grated parmesan cheese (or more to taste). Using a knife, place small pieces of butter on the fish (not too close together). Broil for 4 minutes or until cheese starts to brown. This recipe was originally published on atkinsfriends.com.

Ingredients: 6 hard boiled eggs 3-4 TBSP mayonnaise 2 tsp. Dijon mustard 2-3 TBSP finely minced ham Salt and pepper, to taste Instructions: Peel eggs and cut each egg in half. Remove the yolks and mash with mayonnaise and mustard. Stir in ham until well combined. Season to taste with salt and pepper. Fill each egg white half with mixture. Cover with plastic wrap and refrigerate until well chilled.