Kristy's Kitchen

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.