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:

Homemade Green Bean Casserole - A GAC Exclusive

We all know that Green Bean Casserole is a classic dish for a Thanksgiving feast. Our mothers and grandmothers have been making it from the back of a Campbell’s Soup can for years and years. It is one of the dishes I most look forward to because it brings back so many sweet memories.

Being someone who loves to cook, I hate pouring things out of cans that I can just as easily make myself, so I like to take those old-school favorites and put a little homemade spin on them. In this recipe, I make my own cream of chicken instead of using the canned version. Everything is better homemade, and you can taste the difference.

I hope you and your family have a wonderful Thanksgiving and we all take a minute to make a mental note of all that we are thankful for this year. Enjoy!

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:

Strawberry & Spinach Salad - GAC Exclusive

This is the salad my entire family goes crazy for. It is so refreshingly sweet and delicious, making it the perfect summer salad. We eat it at least once or twice a week. You can use it as a side salad or toss on some grilled chicken and make a meal out of it. I can’t get enough of the dark leafy baby spinach greens, the sweet strawberries or the tangy poppyseed vinaigrette.

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

Brussel Hash

As you can guess I have been spending a lot of time in Nashville lately which means I get to try new restaurants and find inspiration! Nashville is quickly becoming a hub of food culture. With all the different districts(The Gulch, East Nashville, Germantown, etc.) and the identities within each district some really talented chefs have made their way into their niche market and are making their mark. One restaurant in particular I tried recently was the Eastland Cafe. Everything I had there was delicious but one bit of inspiration I walked away with? The idea of brussel hash.  I was introduced to this incredible Charred Brussel Hash which featured brussel sprouts, asparagus and potato. What I loved about it is that potatoes were the featured ingredient in the side dish, the veggies were, which still allowed me to feel good about eating them all, which ofcourse I did. I tried my hardest to tell everyone at the table how awful they were so I didn't have to share. "Trust me...You don't want to try them, their just terrible...I hate to waste them so I'll just MAKE myself"  Just kidding, I'm a good food-sharer and if you don't think you'll like something I want to share...I'm a great force-feeder! I come by it honestly. 

1 lb brussel sprouts chopped
1/2lb asparagus, cut into 1 inch pieces
1/2lb potatoes (baby or fingerling)
1/4 cup chopped onion
1/4 cup chopped bacon
1-2 Tbsp olive oil
2 tsp minced garlic
1/4 cup water
salt and pepper

Saute onion, garlic and potatoes over medium-high heat for 3-5 minutes. Add in brussel sprouts and asparagus, salt and pepper and toss. Let cook, stirring occassionally, for 7-8 minutes. Allow sprouts to char a bit before stirring and allowing to char again. Add water and let steam for 5 more minutes or until potatoes and brussel sprouts are cooked through. The brussel sprouts should be tender but should remain bright green - aside from the charred bits ofcourse!

Side Note:

I made these as a side dish for Beef Wellington when I made dinner for my friend Sloane from Sweat and Sequins and her husband Invisible Dave - You might remember his name from my Simple Cinnamon Roll post. They loved them as much as I knew they would!

Pair your Brussel Hash with any of the following for a perfect meal:

Patsy's Halibut

Seared Ahi Tuna

Balsamic Glazed Pork Tenderloin

Yogurt Slaw

I have never been a big coleslaw girl, mainly because I just can't handle the idea of mayonnaise which serves as the base for most coleslaw recipes. As you have probably noticed, I love to swap yogurt for everything! It just makes me feel better and I get a lot more nutrition out of whatever I'm cooking. This is one super healthy recipe for coleslaw that my family loves and I can (and do) enjoy! It's also hubby approved which is always good...

Oh and... I put a cheat sheet at the bottom for you guys to check out if you are interested in trying a few of my favorite yogurt swaps.

1/2 cup plain non-fat yogurt
1/2 tsp country dijon mustard
1/2 tsp honey
1/2 tsp apple cider vinegar (ACV)
1/8 tsp each: salt, pepper, cayenne
1 Tbsp water
3 cups slaw cabbage mix (shredded green and red cabbage with carrots)

Mix together all ingredients except for the cabbage mix. Add in the cabbage mix and refrigerate for 30 minutes to let flavors incorporate. Toss one final time and serve chilled.

Enjoy! XOXO~

Here is the yogurt swap chart I live by. However, I will say that in baked goods, I typically swap applesauce for oil instead of yogurt, using the same amount of applesauce as the recipe suggests for oil, so give that a shot too!

Black Eyed Peas - 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)

Braised White Beans with Rosemary - The Quick Version

I don't know if I have ever mentioned my love for Zoe's Kitchen, but if I haven't, I should have and I will....right now:

I love Zoe's Kitchen! (See, there is was) If you aren't familiar with it, it's a fresh healthy Mediterranean restaurant that is popping up everywhere lately and I am an avid fan. Zoe first caught my eye in Nashville when I was looking for a quick, healthy bite to eat. It is not a "drive-thru" fast food restaurant but it is quite fast. I usually call it in or just stop by and grab it to-go. I started with their chicken kabobs and a side of pita and hummus. Moved on to their orzo tabbouleh as a side, and then finally landed on their braised white beans. Now, I almost always order the white beans as a small meal. (Side Note: they also have the biggest and best chocolate chip cookies around...seriously...you can spend a whole day eating one). I always looked forward to lunch in Nashville because it meant that I had a chance to eat at Zoe's again.

A few months back I was driving to my local grocery store and loe and behold like a shining beacon...I saw what I thought was a Zoe's sign on the horizon. Ofcourse...I forgot all about groceries and had to investigate. It was in fact a Zoe's kitchen...In MY hometown. I suddenly got very hungry and decided that a 3pm lunch was exactly what I needed, afterwhich I proceeded to text all of my friends to formally introduce them to what would likely become their new favorite lunching location.

The other night I needed a quick and easy side dish to some grilled chicken I was making and all I could think of was the buttery, rosemary infused braised white beans from Zoe's and I decided to create a quick version...long version still to come.

3 cans white beans (great northern)
2 Tbsp olive oil
2 Tbsp butter
2 sprigs of rosemary, removed from stem and roughly chopped
3 Tbsp finely diced onion
1 tsp minced garlic
1/2 cup chicken stock
1 tsp salt
1/2 tsp pepper

Drain and rinse beans. Heat olive oil, butter, rosemary, onion and garlic in a medium saucepan and let simmer together for 2 minutes. Add chicken stock, beans, salt and pepper and gently stir. Cook over low heat for 10 minutes.

Tip:

Because we are using canned beans, which are overly tender to begin with, do not stir too often or too aggressively to avoid ending up with mashed white beans....which will still be tasty...just not as pretty.

Enjoy! XOXO~

Caprese Pasta Salad

My dear friend Ashley is having a baby and this weekend all the girls (and a bunch of other family and friends) gathered to shower her sweet bundle of joy with gifts! (And drink beer and roast marshmallows) I'll share a few pics at the end of the post so you guys can check out all the decor but, of course, I'm here to talk about the food...

Pasta salad is a great way to go when feeding a big group of people but I am not always a big fan of it just because I can't fathom the idea of eating mayo covered pasta, so I switched it up! I came up with this Caprese Pasta Salad because Ashley is a fan of all things caprese. She always makes yummy skewers with tomato, basil and mozzarella when we have pot-luck get togethers so it was the perfect pasta salad to serve at her shower. Incredibly simple and absolutely delicious!

4 cups Rotini Pasta, uncooked
1/2 cup pesto (I included a homemade recipe below, but store-bought is also fine)
2 cups cherry tomatoes, halved
2 cups fresh mozzarella, diced (you can also use baby buffalo mozzarella)
2/3 cups pine nuts
salt and pepper to taste

Basic Basil Pesto: (makes about 1 cup)
5 cups basil leaves
1/2 cup olive oil
2 garlic cloves
1/3 cup pine nuts
1/4 cup Parmesan cheese
1 tsp salt

If you are making the homemade pesto:
In a blender or mini food processor, puree the basil, olive oil, garlic and just over half of the pine nuts. add in the remaining pine nuts, Parmesan cheese and salt; pulse a few times and viola!

Boil pasta until al dente (cooked through but still slightly firm), rinse with cool water and drain off any excess water.  Using a rubber spatula, toss the pasta in the pesto until distributed evenly. Add in remaining ingredients and toss again, until evenly distributed. Serve and enjoy!

Some more baby shower pics:

Love my girls! This sweet baby boy will be spoiled rotten with this crew!

It was woodland themed...hence the giant deer.

We used this as the centerpieces for the tables too!

I played with marzipan for the first time and made these little characters for the top of the cake! I used my Buttercream Icing recipe and made it "ombre" (I tinted the icing darker green the further down on the cake I got)

My little woodland characters up close and personal...

Enjoy! XOXO~

Simple Garlic Rosemary Pull-Apart Rolls - GAC Exclusive

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

Green Chili Mashed Potatoes - GAC Exclusive

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

Italian Broccoli

This broccoli is the most familiar vegetable dish on my family's dinner table. Thanks to our beloved Patsy, our family's (and our community's) own Italian grandpa. He ran a local Italian restaurant where he took the time to create a menu for the average diners, but for the ones he loved....he would slap your hand and shut your mouth if you even dared to try and order something you were craving. He knew what you needed, and THAT is what you were going to get, and what you needed....was a big plate of sauteed broccoli and "the fish"Since he retired, this has become a nostalgic comfort food for me. Reminiscent of the many years of laughing and conversation our family and friends shared in that little brick building. 

4 cups broccoli florets

4 cloves garlic, shaved

1 Tbsp olive oil

1/2 Tbsp water

Kosher salt

Drizzle olive oil in a pan over medium heat. When the oil is heated, add in the broccoli, sprinkle with kosher salt and toss several times to distribute the oil. Cook, continuing to toss occasionally for 5 minutes. Add in shaved garlic and toss. Continue to cook and stir until majority of the garlic is toasted to a medium golden brown (around 5 minutes). The broccoli should be firm but fork tender. Serve immediately.

Enjoy! XOXO~

Asparagus with a Kick - GAC Exclusive

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

Superbowl Loaded Mac and Cheese

In case you haven't heard, Superbowl XLVIII is this coming Sunday! The most exciting day of the year for hardcore NFL fans from coast to coast. It is the last day of football season which means that every person in my life has one last reason for cussing at the players, coaches and refs on TV like our opinion is gonna change the game (It does right?! They can totally hear us!). Are y'all pulling for the Seahawks or the Broncos? I'm torn! I myself am a die-hard, born and raised Steelers fan. Infact, my first ever in-person Steelers game was in 2011 at Superbowl XLV against the Packers. Unfortunately we lost but it was an amazing game and an incredible experience to be there and witness the spirit of both teams. For this reason, the Superbowl will always hold a special place in my heart. I can usually pic a team but this year it is a tough decision. I may have to flip a coin day of...we'll see.

Are you guys heading to a friends house or hosting a watch party of your own? I am doing a little menu planning for mine and I can't wait for y'all to try this creation. It's like a loaded baked potato, but mac and cheese....I know that's just ridiculous! But seriously, the bacon, chive and cheddar in this amped up mac & cheese absolutely rocks the house! It is the perfect game day side dish. So, place your bets and then go make your plate!

4-5 cups dry elbow macaroni pasta (other pasta options: Cavatappi, Shells, Ziti, Fusilli, Rigatoni)
1/4 cup butter
1/4 cup flour
3 1/2 cups milk
1/2 lb Shredded Muenster Cheese
1/3 lb Shredded Cheddar Cheese (plus an additional 1/2 cup to be used separately)
1/3 lb Shredded Colby Jack Cheese
2 Tbsp goat cheese
1/2 tsp salt
1/2 tsp pepper
1/4 tsp granulated garlic
1/3 cup chopped chives
1 lb bacon, cooked until crispy and chopped

Boil pasta until al dente, drain, rinse with cool water and set aside. Melt butter in a sauce pan over low-medium heat, whisk in flour until fully incorporated to create a roux. Whisk continuously until the roux starts to brown a bit (3-45 minutes) slowly whisk in milk making a point to work out any lumps. Continue to whisk until it thickens to the consistency of gravy. Add in the muenster cheese, 1/3 lb cheddar cheese, colby jack and goat cheese. Stir until all of the cheese is melted. Add the salt, pepper and garlic. Taste the cheese sauce and add more salt and pepper to taste. Add in pasta* one cup at a time and mix well until you reach your desired ratio of cheese sauce to pasta. Mix in chives and bacon, pour into a casserole dish. Top the dish with the remaining 1/2 cup of shredded cheddar and place casserole dish into oven with broiler on high. Broil until cheese on top starts to brown. Serve immediately. Serves 10

**This recipe doesn't have an exact amount of pasta but rather an approximation in order to give you the opportunity to choose the consistency of your mac and cheese.

Enjoy! XOXO~

Skinny Mashed Potatoes

OK, Thanksgiving is over and Christmas is around the corner. It is time to turn up the workouts and turn down the calories, you know, just for the time in between the 2 feast-full holidays. This is one of my favorite healthy swaps and I know you will love it too. I actually brought this to Thanksgiving last year for anyone that was trying to be semi-healthy and most of my family members were hesitant to try it. I got every excuse from "I hate cauliflower" and "I don't like veggies" to "I'll be able to taste the cauliflower". I didn't push, I just left it there and slowly but surely...it started to disappear. I brought it this year, and they were asking for it before I even had a chance to get it on the table and that doesn't count the 3 phone calls I got making sure I was making it again and the phone calls throughout the year I got asking how to make it. If you can boil, blend and mash...you can make this. This is a dish that feels naughty because you're eating mashed potatoes and that is a no-no in the world of health and fitness (or so I'm told) but this is not naughty at all! It is light and airy and yummy. Trust me, you won't be sorry, just look at the nutrition content I put at the bottom of the post!

5 lbs russet potatoes

3 heads cauliflower

1 Tbsp teaspoons salt

2 tsp pepper

2 tsp garlic

2 tsp onion powder

2/3 cup shredded cheddar cheese (If desired) 

This recipe is super simple...but has a few moving parts so I did a step-by-step for you:

Peel and chop potatoes then boil until fork tender. Drain water and mash potatoes with a masher. They do not need to be completely mashed at this point so lets call this a "rough mash"

Remove stem and leaves from heads of cauliflower. Break or chop into about 2 inch pieces (this doesn't have to be an exact size just fairly uniform). Bring a pot of water and 1 Tbsp salt to a boil (I forgot the salt so I added it late - oh well!) Add in the cauliflower and boil for about 20-30 minutes. Boil until fork tender (I used a 6.75qt Le Creuset dutch oven and I do it in 3 batches). Strain out the cauliflower leaving the water for another batch if needed, if only doing one batch, reserve 1 cup of the boiling water.

 

At this point, if adding cheese, preheat your oven to 350 degrees. Fill your blenders container with 2/3 of the boiled cauliflower, in batches if needed, and add 1/3 cup of the boiling water per batch to help give it enough liquid to blend well. Blend until smooth or pureed. (You will use the other 1/3 of the boiled cauliflower later on)

Add the pureed cauliflower to the potatoes. Add 2 teaspoons of the salt as well as the pepper, garlic and onion powder. Mix well.

Add the remaining cauliflower to the potato mixture without pureeing and mash into potato mixture. This will help keep a thick mashed potato like consistency. If you prefer a smoother consistency then you will just puree all of the cauliflower and ignore this step.

Give the mashed potato mixture one last good mix. At this point, you can eat them and they are delicious. For large family gatherings I like to add a little cheese. If you want to add a little you can smooth out the top with a rubber spatula or the back of a large serving spoon and sprinkle the cheese over the top. Place uncovered in the oven and bake 5-8 minutes or until cheese on top is melted and starting to bubble and brown a bit. Serve and enjoy!

This recipe size is for a large gathering and will serve approximately 20-22 people with 1 cup servings. To convert this recipe for a smaller family meal boil 1 medium russet potato per 3 cups of raw cauliflower you boil or 1.5lbs of potato per head of cauliflower.

Per Serving (1 Cup): 94 cals / 2g fat / 17g carbs / 4g protein
~VS~
Traditional Home-Made Mashed Potatoes: 237 cals / 9g fat / 35g carbs / 4g protein

Enjoy! XOXO~

Mashed Sweet Potatoes with Bacon by Give Thanks Giveaway Winner Jaci Gordon

Congratulations to Jaci Gordon of San Diego, CA for being the lucky winner of the Give Thanks Giveaway! She will receive an autographed copy of my debut album Whiskey & Lace before it is available in stores. Jaci submitted her recipe for Sweet Potatoes with Bacon which was included in the Keith Family Thanksgiving Feast this year. The dish is a yummy and healthier alternative to the traditional candied sweet potatoes. Delicious healthy ways to prepare sweet potatoes always catch my eye. Jaci's recipe along with the other photos of the dish, as it appeared on our dinner table, are below. Thank you all so much for your submissions, there were so many amazing dishes to choose from and believe me...it was NOT an easy task to decide on only one. I hope you guys had an amazing Thanksgiving and had the opportunity to give thought to all the things you have to be thankful for.

Prep Time: 25 Minutes  Total Time 1 Hour 45 Minutes
Makes 10 servings (1/2 cup each)

3 lb dark-orange sweet potatoes (about 4 potatoes)
6 slices bacon
1 large onion, chopped (3/4 cup)
1/4 cup fat-free half-and-half, warmed
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh thyme sprigs, if desired

1. Heat oven to 350°F. Pierce sweet potatoes all over with fork; place on cookie sheet with sides. Bake about 1 hour 15 minutes or until tender when pierced with fork. Let stand 15 minutes or until cool enough to handle.
2. Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 4 minutes, turning occasionally, until brown. Remove bacon from skillet; place on paper towels to drain. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add onion to skillet; cook over medium heat 5 to 8 minutes, stirring occasionally, until softened.
3. Peel sweet potatoes; place in large bowl. Mash until no lumps remain. Add warm half-and-half, thyme, salt and pepper; mash until very smooth.
4. Add onion to sweet potatoes. Crumble bacon; reserve 2 tablespoons for garnish. Add remaining bacon to potatoes; stir until blended. Garnish with reserved bacon and thyme sprigs.

  

Enjoy! XOXO~