Pot Roast with Gravy

With fall already here and in my case, a baby around the corner, I’m working on stocking up on some of my favorite easy fall comfort foods to get me through those first few weeks of sleepless nights. Nights are getting chilly and the smell of wood fires are starting to fill the crisp night air. What better way to feed your family, and your soul, than with a perfect pot roast paired with the perfect gravy? This is my go-to easy dish this time of year. It is nearly effortless thanks to the crock pot doing all the hard work and it is absolutely scrumptious!!  It doesn’t hurt that it will freeze and re-heat to perfection as well!

3-4 lb Chuck Roast (I used an arm roast I had on hand this time)
1.5 lb bag baby yellow potatoes
1/2 lb bag baby carrots
1 large white onion
3 Tbsp cornstarch
1 Tbsp dried minced garlic  (or 2 Tbsp of fresh minced)
1 Tbsp paprika
1 Tbsp dried parsley
1 tsp chili powder
4 cups water
3 Tbsp butter
3 Tbsp flour
Olive oil
Kosher Salt
Black Pepper

In a dutch oven or skillet, heat a few tablespoons of olive oil. Liberally salt and pepper the entire roast; rub it in good! Place the roast in the skillet and sear both sides. Place the roast in your crock pot, top with all veggies. Mix the 4 cups of water with the cornstarch and seasonings (except the salt and pepper since you already used those on the meat). Cover and turn your crock pot on the “High” setting for 6 hours.  When the roast is done, separate the cooking liquid (about 3 cups) from the roast and veggies and begin the gravy!  Melt the butter in a medium sauce pan over medium heat. Whisk in flour a little at a time until incorporated. Allow the butter and flour to cook for a minute or two while you whisk constantly until you see the mixture start to brown a bit. Add in the cooking liquid and some salt (a big pinch) continue to whisk until incorporated. At this point you can go to medium-high heat whisking occasionally until the mixture reduces to about 2 cups. The gravy will thicken as it cools.  Serve this immediately with the pot roast and enjoy!

FREEZING?

If you are freezing your cooked pot roast, you should freeze the roast and veggies with a little of the cooking liquid in one container and freeze the gravy in a separate container.  I like to freeze the pot roast in a disposable foil casserole dish with foil lid so that I can just pop it in the oven at 325 for an 90 minutes to reheat!

Enjoy!  XOXO~

Bananas Foster Pancakes

This is one of my favorite indulgent breakfasts. It combines one of my favorite breakfast foods, pancakes with one of my all time favorite desserts, Bananas Foster. If you haven't ordered Bananas Foster at a restaurant, go ahead and put it on your foodie bucket list because it is a must! Bananas sauteed in brown sugar, butter and rum. They light the mixture on fire, which is always fun, and serve it over vanilla ice cream. Sounds like the perfect topping for pancakes too, huh? That’s exactly what I thought! 

Make pancakes using my protein pancake recipe found on The Barnyard Bistro for a hearty, healthy pancake or use one of your own favorite pancake recipes. 

For the Bananas Fosters topping:

3 Tbsp butter

2 Tbsp brown sugar 

2 Tbsp maple syrup

2 Tbsp chopped walnuts

1 Large banana, sliced 

Pinch of cinnamon and nutmeg

In a small or medium skillet melt butter, brown sugar and maple syrup over medium heat. Once the brown sugar has fully dissolved add the walnuts and sliced banana. Toss to coat bananas and heat them through. Pour over pancakes and serve immediately.   

Enjoy! Xoxo~

Baked Spaghetti Squash - A GAC Exclusive

Happy New Year!! I hope that y’all had a cozy and festive Christmas and kicked off 2015 in style. I enjoyed some much-needed downtime at the beach with the family, but I’m glad to be back to making music and sharing dishes with you. I’m not usually a fan of New Year’s resolutions, but this year mine was to challenge myself in the kitchen, to introduce new ingredients and make delicious healthy swaps, and just try new things.

So, I’m starting the new year with spaghetti squash, one of my favorite underused vegetables. Ditch the regular pasta for this healthy substitute and you won’t be sorry. Once cooked, this squash turns into strings of “spaghetti,” which you can toss with your favorite pasta dish ingredients, and Voilà!  This is a low-carb lover’s best friend, but if you aren’t dieting or watching what you eat, you’ll still love it…. Yes! It is THAT good.

Click the GAC Logo below to check out the recipe for this dish and many more on my "Krystal Keith in the Kitchen" blog series:

Faux-Fried Chicken Tenders

Hey Y'all!! I know I have been completely AWOL on here lately but I assure you, I have a great reason! If you follow me on Instagram, Facebook or Twiiter you know that my band and I have been touring as the opening act for my dad, Toby Keith's, Shut Up & Hold On tour (also with Colt Ford)! We have been rocking out all over the country having a blast but to be honest, a tour bus just doesn't offer the same luxuries as my kitchen when it comes to offering up fresh recipes to share with y'all! I'm home for a few days so I wanted to make sure y'all know that I still care...and get a new recipe up for you to try while I'm out for the next few weeks. I hope you've been enjoying all of the GAC posts that have been going up. I still have cravings for the Triple Berry Crisp!

Side Note!

We only have a few weekends left on the tour but we would LOVE to see y'all if we are playing in your area. Click HERE to check out my tour schedule and sign up to win Tickets and Meet & Greets by clicking HERE!

On to the food!

I am always looking for a healthy or healthier alternative to some of my fave comfort foods, especially since the yummy catering on the road is no friend to a girls waistline. Tonight...I rocked my hubby's world with these faux-fried chicken strips. These are perfectly crisp on the outside, juicy and moist on the inside and bursting with flavor. In fact, my baby brother still claims after 9 years of eating them that I make the best baked chicken strips. And by "baby brother", I mean that he is 17 years old, stands at a wee 6ft 2inches tall and outweighs me by close to 100lbs. If they pass the test with him, I know you and yours will love them too!

20oz - chicken tender strips

1 cup flour

1 cup panko

1 crispy onions (French's style), finely crushed

1 cup buttermilk

2 Tbsp hot sauce (I used Cholula)

1 tsp pepper, d

1 1/2 tsp salt

1/2 tsp granulated garlic

Use a mallet to pound out any chicken strips that are thicker than the rest. You want to start with tenders that are all about the same thickness to ensure even cooking time. In one bowl combine: flour, panko, crushed crispy onions, 1 tsp salt, 1/2 tsp pepper and the granulated garlic; mix well. In a separate bowl combine: buttermilk, hot sauce, 1/2 tsp pepper and 1/2 tsp salt; mix well. Place all chicken strips in the buttermilk and let sit for 10 minutes to absorb some of the flavor. In the mean time, preheat your oven to 400 degrees and prepare a wire rack by spraying it with cooking spray and placing it on top of a baking sheet or use a "pyramid" baking mat (like this one from Bed Bath and Beyond) on a baking sheet. Both of these methods ensure that heat and hair circulate under your chicken and help it stay crispy. 

Now we are ready to rock. One at a time, take a chicken strip out of the buttermilk and place it in the dry breading mixture. Spoon the breading mixture over the top of the strip as well and pat down into the pan with your hand. Let it rest 5-10 seconds to really grip the breading before moving it to the wire rack or pyramid mat. Continue until your rack or mat is full and the chicken is not touching. Spray the chicken with cooking spray (I use olive oil cooking spray but you use what you like or have on hand). Each strip doesn't need to be dripping wet but ensure that you have put a good coat on each peice without leaving dry powdery flour. This will ensure the chicken crisps up perfectly. Place in the oven and cook for 20 mins, remove from the oven and flip the chicken, spray with cooking spray and place back in the oven for 10-15 minutes or until the chicken is light-medium golden brown and the internal temperature of chicken reads 165 degrees on an instant-read thermometer. Serve with honey mustard or ketchup (my personal fave condiment for everything!) 

NOTE: If you like your chicken strips on the spicy side, you can double the hot sauce in the buttermilk and/or add a pinch of cayenne to the breading mixture.

Enjoy! XOXO~

California Breakfast Croissant - GAC Exclusive

One would be hard-pressed to find a bread creation better than the croissant. I will be forever grateful to the great Frenchman (or Frenchwoman) that discovered this light, buttery, flaky bun of heaven. I find these little gems at my local grocery store in the fresh baked breads department, and scoop ‘em up and start dreaming of the sandwich adventures I’m about to take them on. This is a great summer breakfast sandwich that is crisp, fresh and delicious! I love serving these on a lazy Sunday morning out on the patio with fresh squeezed orange juice and fresh fruit.

Click below to get the recipe exclusively on my Krystal Keith in the Kitchen blog series on GAC.

Peanut Butter & Chocolate Chip Bars - GAC Exclusive

I am always looking for clean and healthy snacks that I can grab on my way out the door or keep on my bus for those times when I'm rushing around and don't have time to cook or prepare a healthy meal. These little bars are the perfect little healthy snack. Oh! And they're really really yummy...


Click below to get the recipe exclusively on my Krystal Keith in the Kitchen blog series on GAC.

Shrimp Po' Boy - A Guest Post over at Melissa's Southern Style Kitchen

Head over to Melissa's Southern Style Kitchen to read my guest post and snag the recipe for my Shrimp Po' Boy.

Honey Mustard Chicken Thighs - GAC Exclusive

Check out this exclusive recipe in the GAC - Great American Country "Krystal Keith in the Kitchen" blog series: Get it here

Try it with one of these sides:

Italian Broccoli     Skinny Mashed Potatoes     Fresh Green Beans    Roasted Potatoes

Pastrami Reuben Sliders - GAC Exclusive

Check out this exclusive recipe in the GAC - Great American Country "Krystal Keith in the Kitchen" blog series: Get it here.

Homemade Pizza

One of my favorite new things to make in my new Big Green Egg grill (thanks mom and dad!) is pizza. I've used my pizza stone for years in my oven but getting it out on the grill is like opening a whole new world of possibilities. ::insert Aladdin's "a whole new world" song here:: (and here are the lyrics - thanks to MetroLyrics.com incase you have no idea what I'm talking about) Anyway, what I love so much about using the grill is that it crisps up the perfect brick oven style pizza with that signature smoky essence. If you have a charcoal grill, I highly recommend you experiment with it and even try using lump charcoal instead of the Kingsford style briquettes. The lump charcoal doesn't require the chemicals or lighter fluid that the briquettes require and you get a cleaner char flavor. 

1 1/4 tsp active dry yeast

1 cup warm water

2 1/2 cups all-purpose flour

2 tsp kosher salt

1 1/2  tsp granulated garlic

1/4 cup olive oil

Garlic Butter (for brushing the crust at the end) 

1/4 cup butter

1/2 Tbsp minced garlic

Combine the yeast with the warm water and let it sit for 8-10 minutes. Place flour, salt and garlic in the bowl of your stand mixer fitted with the paddle paddle attachment. Turn mixer to the lowest setting and begin pouring in the olive oil in a thin steady stream. Slowly add in the yeast water. Once all ingredients are incorporated well, divide into 2 equal portions, transfer to separate bowls sprayed with Pam or lightly oiled, cover and let rise for an hour.

Preheat oven or grill to 425 degrees and insert pizza stone (if you have one). Combine the melted butter, garlic, oregano, basil and salt. Lightly flour your work surface. Remove 1 portion at a time, lightly dusting the top with flour start using your fingers to press it out into the shape you desire. Avoid the center at first. Begin working just outside of the center pressing out all the way around a few times and then flip and repeat on the other side. Flip back over and now begin in the center working outward. Repeat with the second portion of dough.

Once you get them the size you want, mine are about 10-12 inches in diameter, place them on a pizza peel that has been dusted with corn meal or flour to keep it from sticking. Shake it back and forth in small motions until the pizza starts to slide a bit. Use one forward and back motion to shake it out onto the pizza stone. Let cook for 8-10 minutes. While the pizza is cooking, sauté garlic and butter in a small sauce pan. When pizza is done gently slide peel back under pizza and remove it from oven. Brush the crust with the garlic butter; cut and serve. 

~Tips~

1. A thinner crust with fewer toppings needs less cooking time than a thicker crust with more toppings so keep an eye on it while it cooks.

2. Feel free to choose the toppings that you want! Pizza crust is a blank canvas. I used the hot salami or pepperoni from the deli (I like the authenticity of the 4 inch slices), fresh basil leaves and dollops of ricotta over a homemade marinara

3. Don't use too much sauce or the crust will get soggy.

4. Get a chunk of mozzarella from the deli and shred it at home instead of buying the pre-shredded bagged stuff, you'll thank me for the creamy heaven you experience.

5. Make sure to get a pizza stone as they are relatively inexpensive. DO NOT put the pizza directly on the grill grate or oven rack, unless you love cleaning up messes!

This is the floured counter (I thoroughly cleaned my granite countertop before using it as my work surface), the pizza peel (some are metal), and my pizza stone. If you don't have a pizza peel, use an "air bake" cookie sheet (the kind with no edge and use that to slide it on and off of the stone)

This is my husband trying to remember how he used to flip pizza dough when he was 14 and worked at a pizza place....Epic Fail, but I think he gets an "A" for effort!

  

 Enjoy! XOXO~

Skinny Breakfast Casserole - GAC Exclusive

Check out this exclusive recipe in the GAC - Great American Country "Krystal Keith in the Kitchen" blog series: Get it here.

(this is not part of The Barnyard Bistro's Asian Week)

Beef and Broccoli

Asian week continues at the Bistro. I hope this week inspires you to branch out a bit from your comfort zone and try to cook something that you love ordering at a restaurant but have never tried to make at home.

Asian food always intimidated me a bit. My family never really experimented with it growing up so it wasn't a type of food I was raised learning how to combine ingredients for. Over the years I have played with ingredients I found in the Asian section of the grocery store and started to get the hang of it. I started with fried rice...the samurai's at the hibachi place make it look easy right?! No. It was always missing something. It took me probably ten or twelve tries to get the ingredients just right. After the fried rice came the chicken lettuce wraps I shared earlier this week. Then I started experimenting with a classic that didn't seem too daunting. Not to toot my own horn but...nailed it (toot toot). This is yummy. It is definitely a good toss together meal. The slightly sweet and subtly salty marinade on the top round are the perfect compliment to the fresh crisp broccoli. I served this with my quick fried rice, which I made as the beef was marinating. I was feeding out of town guests and this dish easily fed all four of us, with enough left over to feed 2 more.

1 lb top round, tenderized

1 lb broccoli florets

3 Tbsp oil (I used pecan oil but vegetable, canola, etc. are all fine)

1 tsp grated ginger

1 tsp cornstarch

2 tsp sugar

1 Tbsp soy sauce

2 tsp sesame oil

1 Tbsp hoisin

2 tsp sesame seeds (optional)

salt and pepper

Lightly salt and pepper the top round and slice it into 1/2 inch x 1/4 inch slices (you may need to butterfly it to ensure that it is good and thin). In a bowl, whisk together all ingredients EXCEPT broccoli and top round and pour the mixture into a gallon sized Ziploc bag; add top round and marinate for at least 30 minutes. Heat some additional oil in large skillet, (just a tablespoon or 2) and toss broccoli over medium heat until it is cooked through but still firm (approximately 5-7 minutes); set aside. Add meet to skillet and cook over medium heat for 3-5 minutes until cooked through and the marinade has thickened. Add broccoli back in and toss together until broccoli is heated through. Transfer to a serving dish and top with sesame seeds.

Apple Cinnamon Oatmeal - GAC Exclusive

Check out this exclusive recipe in the GAC - Great American Country "Krystal Keith in the Kitchen" blog series: Get it here.

Patsy's Halibut

So the other day when I shared the Italian Broccoli recipe with you, I mentioned "the fish." Well today, you get the recipe for "the fish."  I went to a birthday party last night for a precious 13-year-old and spent hours taking in all of the loved ones that shared those great memories with me at Patsy's. Every single person in that room would use their best Italian accent and tell you what Patsy thought of eating meats other than fish.

 ::in my Italian grandpa accent:: "You, you eata da fish...the chicken, it hasa da hormone, da hormone make the chicken fat, you eat the chicken, you getta fat like the chicken...the fish, you gettin da fish" (be glad you can't hear me...my impression is terrible).

I actually went in on a double date and rather than walking into the kitchen and just letting him know I was there to eat and waiting to see what he brought me, I ordered via the waitress, off the menu. She must have tattled on me because not long after she walked off, here he came....and I got scolded. I ordered pasta with Italian sausage and marinara. He said "Who order the sausage? What's a matta with you?" Can I give you one guess as to what I ended up with? The fish.... and I loved every bite. This dish holds an insane amount of memories and I am more than excited to share it with you. He may not be blood, but he is family, so consider this a recipe passed down.

2 halibut fillets (Skinless) - you can use any mild white fish: sea bass, talapia, orange roughy, etc.
Italian-style bread crumbs
1 Tbsp minced garlic
1 Tbsp capers
4 slices red or green bell pepper.
l lemon
olive oil
salt and pepper

Lightly salt and pepper both sides of the fillet. Coat top of fillet with breadcrumbs. Pile the garlic and capers in the middle area on top of the fillets. Top with pepper slices.  Zest some lemon rind and drizzle lemon juice over the fillets.

Turn your ovens broiler on. Drizzle some olive oil in an oven-safe skillet. Heat it on the stove-top over medium/high heat. When the oil is hot, place the fillets in the skillet to sear the bottom, drizzle olive oil over the fish. Place in the oven for 6-8 minutes to finish cooking the fish. Cooking time may vary depending on the thickness of the fillet. The internal temperature should reach a minimum 130 to 135 degrees. Serve with Italian Broccoli or Stewed Okra (both Patsy inspired side-dishes).

**If you don't have an oven-safe skillet, you can place them on a baking sheet and just broil them, you just won't get the sear on the bottom but it is still perfectly delicious!

Enjoy! XOXO~

Turkey Sprout Sandwich

We have a bar & deli down on Main St. in my home town called Bison Witches. They have three other locations around the U.S. but we love stopping in during an afternoon outing and grabbing a sandwich and a bowl of soup or chili. I have been going there since my Freshman year of college, which is when I discovered the little jewel of a sandwich, the Miss Priss.

As weird as it sounds, I am really picky when it comes to enclosed foods such as sandwiches, burgers and tacos. I come by it honestly, my dad gave up trying to place our drive-thru orders years ago. If we did find ourselves whipping through a McDonalds or any other fast-food spot, he would pull past the speaker and make the person in the backseat place the order. My mom, sister and I knew eachothers "special" requests by heart. He would say "just order me 2 cheeseburgers - however they come" I am a ketchup and cheese only girl when it comes to burgers, meat and cheese only on tacos and sandwiches....usually. 

In the case of the Miss Priss, even though it goes against the rules I've ordered by my entire life, I was 18 and had just discovered alfalfa sprouts and had branched out a bit and dipped a chicken finger in some honey mustard, WOO HOO! (That was big stuff - the smell of mustard makes me cringe). So, trying to eat like a big girl, I ordered it, and fell in love. I drive by and start to crave it. The honey mustard is more honey than mustard which is perfection to me and the sprouts have just enough crunch to put a little extra pep in your step. Here is my homemade version

The Sandwich

2 slices bread (a good hearty honey oat or wheat best)

4-6 oz sliced turkey, deli style

1-2 slices white cheddar cheese

2 thin slices of tomato

1/2 cup sprouts

Honey Mustard (recipe below)

Honey Mustard

1 tsp country dijon mustard

1 Tbsp honey

Mix up the honey mustard, set it aside. Layer on one slice of bread: tomato, turkey, cheese, sprouts. Spread honey mustard on top slice of bread and place spread side down on top. Easy as 1,2,3!

I didn't have regular tomatoes on hand so I just sliced up some cherry tomatoes

(This is the Country Dijon I used)

Enjoy! XOXO~

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Margarita Chicken - GAC Exclusive

Check out this exclusive recipe in the GAC - Great American Country "Krystal Keith in the Kitchen" blog series: Get it here.

Enjoy! XOXO~

French Toast Breakfast Stackers

For the last few days, I have been out running errands in, get this....SHORT SLEEVES! Even if it only last a few days....it is just what me and my little family needed to give us a little boost of energy. We've been outside playing with dogs, walking "the hood" and making spring plans for outdoor bar-b-ques. This kind of weather makes me wake up inspired and ambitious to start the day. The inspiration I woke up with today, brought you this sweet and savory breakfast stacker. It is all the components of the "Americana" style breakfast, eggs, sausage or bacon, toast....make that French toast....and maple syrup. What more could you possibly ask for?

4 patties of sausage OR 4 slices of bacon 

6 eggs 

4 slices french toast or challah bread (1/2 inch -3/4 inch thick)

3 Tbsp milk, divided

1 1/2 tsp sugar

1/4 tsp vanilla

2 slices of American cheese

1/3 cup maple syrup, heated

salt and pepper

Whisk together 2 eggs, 2 Tbsp milk, sugar and vanilla. Add slices of bread one at a time, flipping several times to saturate both sides in egg mixture. Lay each coated slice of bread aside to let the egg mixture soak in. Cook bacon or sausage and set aside. Whisk together remaining 3 eggs and 1 Tbsp milk; salt and pepper to taste. Scramble eggs in a skillet over medium heat; set aside. Cook soaked slices of bread in a skillet over medium heat, flipping to brown both sides to a medium golden color.

To construct the "stacker" start by placing scrambled eggs on top of 1 slice of french toast, top that with 2 patties of sausage or 2 slices of bacon (cut the bacon in half and criss cross all four halves), followed by a slice of cheese and then a second slice of french toast. Drizzle warm maple syrup on top and serve immediately, because why would you want to hold out on digging into this?! 

**If desired, you can dust the stacker with powdered sugar before drizzling the maple syrup for that extra touch of sweetness. 

And here are just a couple more pics of the stackers! My hubby always wanders out of his office or man cave just as I'm putting the final touches on a dish. I have to start slapping hands to get just a few quick pics in before he devours the goods!

Enjoy! XOXO~

Dad's Fried Bologna Sandwich - GAC Exclusive

Check out this exclusive recipe in the GAC - Great American Country "Krystal Keith in the Kitchen" blog series: Get it here.

Cabo Breakfast Burritos

Every trip I have ever made to Cabo San Lucas, MX has begun with a trip to our favorite little local grocery store. We enjoy making breakfast together and taking in the view of the beach and eating poolside. The two things that you can always count on in Mexico are good fresh mexican cheese and thin, fresh, delicious tortillas. Nothing like the store-bought kind you buy here that are thick, bready (is that a word?) and flavorless.

We have tried and tried to find a brand of tortilla that can even come close to the paper thin originals. Even going as far as buying 100 fresh-made tortillas from a little specialty shop in Cabo San Jose (just outside of San Lucas) and bringing them home with us. But the tortillas gods are on our side! Wal-Mart recently hit the mark, and they are literally 150 calories less than the original (I'm assuming the lard in the originals has something to do with it). In the refrigerated section by the mexican cheeses, I found a package of uncooked tortillas and bought them to try. They are nearly perfect, the originals are still just a hair thinner but I am NOT complaining! 

I decided to share them with you using our breakfast burrito recipe that has been our Cabo breakfast staple since as far back as I can remember. My husband bit into one and proclaimed "It makes me feel like I'm in Cabo" That's what I was going for so....Get your Cabo on.

These are the tortillas and chorizo I use!

4 uncooked tortillas
1/4 cup chorizo*
2 eggs
3 egg whites
2 Tbsp queso blanco or fresco
*chorizo is a spiced mexican sausage

Place the uncooked tortilla in a dry skillet over medium heat. Cook it on one side for a minute and then flip and cook the other side for 30  seconds to a minute. If the tortilla doesn't puff up as it cooks, turn heat up. If it begins to burn, turn heat down. Keep tortillas covered to help keep them warm. Scramble eggs and egg whites in a bowl with a pinch of salt and pepper; set aside. Cook chorizo in a skillet over medium heat, it will begin to look like a thin chili. Once it is cooked through, spoon it into a small bowl or plate. Wipe skillet clean and heat the skillet (sprayed with cooking spray) over medium heat. Once the skillet begins to get hot again,  pour scrambled eggs into the skillet, immediately begin using your rubber spatula to pull cooked egg away from edges, folding it into the center and the folding the center over. Continue folding the mixture back and forth around the skillet until the egg is completely cooked. (This process is literally under a minute). Build burritos by dividing eggs, chorizo and cheese among the 4 tortillas  and rolling them up. Serve immediately. 

Not gonna lie....I usually make 6 and 2 don't make it to the burrito building stage

I'm starting to get hungry again...

Eggggggsactly perfect scrambled eggs!

Build A Burrito Bar!

Cabo-style burrito perfection!

Enjoy! XOXO~