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Why buy the PIG if all you get is a little sausage?!

On News Tuesday, KrisT and Timo got suckered into the media hype surrounding the Next President of the United States- you know who she is. Its Not HC although it is Holy Crap is V. Stiviano for real?!? I promise you its a little different than the rest of the media coverage. If you missed it- watch it here. This little piggy went to the market and all she got was a mazarati...
Hey Mr. Sterling Bring home the BACON and I will get a little sausage!!

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Happy Cinco De Mayo

KrisT was at it again SPICING things up in her kitchen. In honor of Cinco de Mayo- she visited the Big Island Brewha in Waimia and asked the chef to make it MUY CALIENTE. The first bite was caught on film after the chef took her seriously and left the seeds in 2 habaneros. Watch the response- ITS HILARIOUS!! In the kitchen she went light on Mini Huevos Rancheros- to save room for the celebration. She also showed you the easy way to make Chile Relenos and gave some Simple Tips how NOT to make your night a spinning diaster with the how to's on drinking the safe way. 

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"AlaBASTARD" Funniest Quote Ever from Special Guest Artist Scott Mohr

Scott Mohr is a sculptor from Longmont Colorado. He is the picture of a Hilarious, Full of Wisdom, Granpa chizzling away at Alabaster. Our Interview shed light on how sees the beauty inside the rock and turns it into the beauty he extracts from the inside. If you are not already inspired. Watch what you missed here. One of my top 100 goals is to meet him in person have a cold one on his porch and carve something AWESOME. 

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KrisTs Kitchen Media

About
  • About
 
 
 

Kooking with KrisT

From the press:

 

I had the honor of having Diane Worthington on Arms of Audio. I am sure she won't mind me bragging about her credentials.

The list is longer than the 20 award winning cookbooks she has written. Her appearances on the "Today Show", "CNN", and "Food Network" are just a drop in the saucepan of her numerous Media Exhibitions.

 

www.SeriouslySimple.com

 
 

Food is the way into the "cave-man's" heart, so whether your single, married, experienced or not things are are gauranteed to get a little spicy. Kooking with KrisT is funner than Happy Hour and doesn't give the gift of muffin tops- unless of course we make them. The plate is your canvas- paint it. Celebrate Life, Live Aloha

xoxoxo,

KrisT

 

Telephone:562.231.7406

 
 

In KrisTs Kitchen you will find a

spicy, sassy, cutting edge Wahine.

She grew up in the kitchen. At 14 her Dadio

gave her a toothbrush to clean door jams in a commercial kitchen. Then it was peeling

carrots. Lots of Carrots.

She made friends witht he Best o fthe Best 

Chefs . She spent 20 years in the industry and even did vegan baking. 

As gifts she is known to make Bisquits and Gravy from scratch for her BIG family.  4 Brothers, 1 Sister, 1 niece, another on the way and the best Mom and Dad ever.  Legend has it her food is better than eating out.

 

 

Kooking with KrisT 

 

Airs Mondays at 7:30pm PT 10:30pm ET on www.armsofaudio.com

CelebraTe  Life, Live Aloha

 

Your Plate is Your Canvas- Paint It

 

Awards and spent a few days and some late nights meeting rap, R&B and kuduro superstars from across Africa: names like Banky W, Fally Ipupa, Daddy Owen, Cabo Snoop and Radio & Weasel, from Angola to Uganda, Democratic Republic of Congo and beyond, all huge stars in their own countries, selling truckloads of records despite rampant piracy and a rickety music industry. These guys are kind of the Jay Zs and Snoops of Africa, basically.

Not your Fake-N-Bake Orange Chicken

 

Not Your Fake-N-Bake Orange Chicken- Ok here is truly the inspiration behind this recipe. I grew up in Southern California where “tanning” was pretty much always readily available. Then I moved to Portland where 9 months out of the year, you wear no makeup - it will just run down the face, don’t bother with the hair- it will just stay wet and frizzy AND you wear shorts next to damn near never…soooo…why bother shaving or tanning?!? I always judged the fake n bakers they were clearly orange, like the juice man guy. But after three years of being an utterly depressed and down on my thighs, I drove 30 minutes outside of town to a sci-fi looking virtual coffin with bright lights. I asked for 1 session. I will just say no more judging of the Orange. Why? Because being almost undressed with lights that bright made feel like I just took a hit of prozac. Vitamin D- All the way. So there you have it, 3 months later I moved home to Cali. I love Orange Chicken, the only thing that would make this recipe better is those take out  Chinese food boxes, so you can feel like a high powered executive “ordering in”

 

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Kooking with KrisT Recipes

La Paradise Welcome to my Paradise- its the Big Island of Hawaii. Sunshine, Surf and the Smell of Gardenias in the Spring. And let’s be real, it doesn’t feel like Paradise when you are embarking on the world of crepe making. But trust me when you take the plunge at these babies you will remember it with the fondness of your first kiss or the first time you stood up on a surfboard, looking at life from a whole new perspective. So lets get started. 

 

Ingredients:

 

CREPE                                            FILLING                                                     GET SAUCEY

 

1 Cup Flour                                     1/4 cup of Mascapone Cheese                   1/4 C. Mango

2 Eggs                                             2 Tablespoons of Shredded Coconut          1 TBS. Butter

1/2 Cup Coconut Milk                                                                                          1/4 C. Strawberries

1/2 Cup Water                                                                                                     1/2 C. Raw Sugar

1/4 Teaspoon Salt

1 Tablespoon Coconut Oil

1 Tablespoon Butter 

 

A Word to the Creative

You wanna substitute dark chocolate almond milk and or some hazelnut nutella in place of the mascapone GO RIGHT AHEAD. Don’t like coconut? I might call you crazy but omit them and use regular milk. You get the point. Its your kitchen do what you do. :) 

 

Directions

 

1. Breathe, sip a mai tai, (if you live in a cold environment, set the heat at 80 and put      on your bathing suit)

 

2. In a medium bowl whisk together the flour and the salt add 1 egg and a time. Now start to add the milk and the water. Add the butter and whisk it good, like you want to burn the calories you will shortly consume! 

 

3. Cover the bowl with saran wrap and stick in the refrigerator. Don’t skip this step, the more the batter is “Chill” the better it will be.

 

4. The filling is simple. In a small bowl mix the mascapone cheese and the coconut 

 

5. Now lets move on to the sauce. If you still have some mai tai left, consider throwing it in the mix at the end so not to burn off the alcohol. I’m serious….

 

6. Melt the butter add the chopped mangos and strawberries and sugar. keep it  on a low and slow simmer, it will make an AMAZING treat for your taste buds. 

 

7. Heat and lightly oil a griddle or frying pan over MEDIUM heat. Use a 1/4 measuring cup and pour it in the center of the pan. 

 

8. Cook for 1 minute on each side. 

 

9. Put it on a plate and spread the filling. Roll it up like a burrito, fold over, bring in the sides keep rolling. 

 

10. Now spoon the tropical goodness on top and garnish with shredded coconut and possibly break out the macadamias. Its your canvas paint it like you like it.

 

11. Unbutton jeans and keep going back for more

 

TIP

If you are cooking for an army, the neighborhood or just a hungry family, crank your oven to 200 and keep the crepes in there to stay warm. 

 

Remember to always LIVE ALOHA and Eat to Celebrate Life. Aloha Nui Loa,

xoxoxox,

KrisT

Kooking with KrisT

www.armsofaudio.com


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Grannies Frenchie Fritters -
I think almost everyone on the planet has memories of Grandma’s saturday morning breakfast. Growing up I got to have sleepovers at my Grandmas’s house. Every weekend it was kind of like groundhogs day. Grandpa would come home from the bar a little sloshy and want to play a round of Uno. Until he was losing then he would cheat and put any card down, make a stink, throw the cards down and watch WWF in his room. Lol. Grandma’s house was always clean and had the smell of lemon pledge and cigarette smoke. She always had a glass of water on the left side of the kitchen sink. She would make my brothers and I hand mixed vanilla milkshakes with ice-cream neatly stored in tupperware. The grilled cheese sandwiches were always perfectly golden crispy browned with gooey velveta that never tasted plastic (like it seems to when I try). Alright enough reminiscing and onto the Frenchie Fritters.

 

Ingredients:

 

10-12 Slices of Apple Fritter Bread (found in any bakery section of the store) 

1 Teaspoon of Brown Sugar

1/4 Teaspoon Salt

1 Cup Milk (I always used almond milk or a combination of almond and coconut)

Butter or Coconut Oil

 

1 Apple cubed and cored

1 Teaspoon Cinnamon

1 Tablespoon Lemon Juice

1 Tablespoon Butter

1/4 cup of half Sugar in the raw and half Brown Sugar

 

Directions:

 

1. Now is the time your hoarding will come in handy. Use the old reusable aluminum foil pie plate, you know the one. Don’t feel like digging through the cabinets you have  not been able to “organize” since the 90’s? Grab a cake pan or baking pan.

 

2. Crack the eggs, be gentle. Grandmas are always gentle. Now stir in the sugar, salt and milk.

 

3. Heat the pan to medium and coat the bottom with butter or coconut oil. 

 

4. Now its time to give the bread slices a soak. Let each side sit in the goodness for a few seconds. Only dip what you are going to make.  

 

5. Now cook each side of the bread until its golden brown, like you wish your legs looked in the winter. Its about 2 minutes on each side.

 

6. crank the oven to 200 degrees and line an baking sheet with parchment paper. Leave them in there while we make the apple cinnamon compote.

 

7. In a medium skillet, add the cubed apples that have been squeezed with lemon juice. (FYI- the citric acid prevents the apples from turning brown)

 

8. Add the butter, sugar and cinnamon. Cook them until tender  (like your heart) on medium heat. about five minutes. 

 

9. Grab your favorite blue china plates, your favorite coffee mug (perhaps brewed in a percolator) and the best memories of Grandparents. 

 

10. Serve warm with maple syrup and apple compote. 

 

This Saturday will be filled with smiles, maybe some tears as you honor Grandmas and Grandpas. 

 

Remember to always LIVE ALOHA and Eat to Celebrate Life. Aloha Nui Loa,

xoxoxox,

KrisT

Kooking with KrisT

www.armsofaudio.com

 

 

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Not Your Fake-N-Bake Orange Chicken- Ok here is truly the inspiration behind this recipe. I grew up in Southern California where “tanning” was pretty much always readily available. Then I moved to Portland where 9 months out of the year, you wear no makeup - it will just run down the face, don’t bother with the hair- it will just stay wet and frizzy AND you wear shorts next to damn near never…soooo…why bother shaving or tanning?!? I always judged the fake n bakers they were clearly orange, like the juice man guy. But after three years of being an utterly depressed and down on my thighs, I drove 30 minutes outside of town to a sci-fi looking virtual coffin with bright lights. I asked for 1 session. I will just say no more judging of the Orange. Why? Because being almost undressed with lights that bright made feel like I just took a hit of prozac. Vitamin D- All the way. So there you have it, 3 months later I moved home to Cali. I love Orange Chicken, the only thing that would make this recipe better is those take out  Chinese food boxes, so you can feel like a high powered executive “ordering in”

 

 

Ingredients:

 

Get Saucy (Screwdriver recipe to follow!)

1/2 Tablespoon minced garlic

1/2 Tablespoon ginger

2 Teaspoons orange zest

2 Teaspoons chili flakes (or dried red chiles)

1 1/2 Cup orange juice

2 Teaspoons sesame seed oil

2 Teaspoons rice wine vinegar

2 Tablespoons sugar

2 Tablespoons soy sauce

1 Tablespoon cornstarch mixed in 1 Tablespoon cold water

 

Breaded Chicken

1/4 Cup Cornstarch

3/4 Cup Flour

Salt and Pepper

2 eggs

 

Directions:

 

Orange Sauce

 

1. Heat the pan to medium heat. 

2. Add garlic, ginger, peppers and orange zest until it smells YUMMY. 

3. Mix all the liquids together and add the sugar and whisk it until it dissolves. Add it to the pan. 

4. Then add the cornstarch mixture. 

5. Turn the burner to low. The sauce will become thick and sticky. 

 

Breaded Chicken

 

1. Wash the chicken with Kosher Salt. Then do the Double Dip (not to be mistaken for the party faux pas where one dips a chip in dip and proceeds to dip again exposing the entire dip to one's nasty ass bacteria) 

 

2. Cube the chicken into 1" pieces.

3.  Dip them in flour, then in egg, then in flour again. Do the harlem shake. Shake off the excess flour and add them to 350 degree oil. 

TIP  Don't overcrowd the chicks in oil. Its not a frat party its more like a quaint gathering

4. Let the chicken fry for 4 minutes

5. Remove from oil and let them rest for 1 minute. What? Their tired!

6. Put them back in for 1 more minute.

 

They will be golden brown. Super moist on the inside and crunchy on the outside.

Serve over rice. Garnish with toasted sesame seeds and green onion. If you want to be fancy plate it with orange peels and segments and ALWAYS clean around the rim of the plate. 

 

Remember to always LIVE ALOHA and Eat to Celebrate Life. Aloha Nui Loa,

xoxoxox,

KrisT

Kooking with KrisT


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The O.M.G. Burger- Onion. Mushroom. Grass fed Beef Burger. Ok. Truth be told, that wasn’t grass fed beef. It was “about to expire, on sale kind of beef” But I needed the “G” in O.M.G. So Burgers for me are kind of like Donuts. i can have them any time of day and of any variety. And when it is date night there is no bother asking what I am in the mood for. I just say something, with my cute nose in the air, that goes a little something like this “ Seriously we have been married for 6 years. I “feel” like a cold beer - biggie size and a steakhouse burger!” And there you have it. 

 

Ingredients:

 

4 Hamburger Patties

2 Cloves of Garlic - Chopped

Mushrooms

Onion

Jalapeño Peppers (I’m Sassy and Spicy- so I leave the seeds in to get more heat and a runny nose- You don’t have to)

Herbed Cheese like Boursin

Everything Bagels (Target rocks. These babies cost 1.57 for 6. And lets be real I live in Hawaii where a loaf of bread cost 7 Georgie Bills)

 

Directions:

 

I used the George Foreman grill..

 

1. Slice the Mushroom, Onion, Peppers and Garlic.

 

2. Place on the Foreman and close the lid. Remove the Holy Wow Veggies and reserve them. for later

 

3. Cook the Patties for 1 1/2 minutes on each side and let it rest for 5 (thats a good medium)

 

4. As they are resting add a generous spoonfulfull of Borsein on the top and let it melt.

 

5. Toast or grill the Bagel. Assemble the Burger

 

6. Get in your yoga pants - you know the ones I am talking about the ones that make you look like your working out but aren’t. Pour a Pint of your Favorite Beer. Have a steakhouse burger on the living room floor with a Netflix marathon.No you can not have my password. :)

 

Remember to always LIVE ALOHA and Eat to Celebrate Life. Aloha Nui Loa,

xoxoxox,

KrisT

Kooking with KrisT

 

www.armsofaudio.com

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Nutty Chicks Get Baked- Ok I named this just as a play on words. (If I were “Baked” I would have shown a triple portion of the meal, fried with Doritos or something weird like that) And to be honest, I have never smoked Pot nor have I “inhaled” as a famous person once said. Not for any other reason than I just don’t feel like it, and why turn away from Alcho Hol one of my besties. :) This recipe is awesome its one of those-  “How did something that healthy not taste like rabbit food?”

 

Ingredients:

 

6 Chicken Breast Tenderloins

2 Egg Whites

1 4oz Container of Plain Greek Yogurt

Coconut Flour

Chopped Hazelnuts or Macadamia Nuts

Cooked Rice (Brown is better but everyone needs a little zero purpose carbohydrate every now and again. I don’t judge. I eat donuts)

Any kind of vegetables you want. 

 

Directions

 

1. Preheat the oven to 350 

 

2. Marinade the chicken in yogurt, paprika, salt and pepper

 

3. In one container get your egg whites whipped and I mean whip it good. If you are going to be heathy you might as well get a workout while making dinner. So grab the whisk and do it until it doubles in volume (kind of like your hair in the 80’s) and set aside.

 

4. Dip the chicken in flour, then in egg whites, then in the nuts. 

 

5. Spray the chicken with Olive Oil Spray and cook them for 25 minutes. 

 

6. Show off your meal by using an ice cream scooper for the rice and go ahead- play with your food. Arrange your vegetables to make flowers, hearts, even airplanes. 

 

So there you have it, Here is a quick tip for weight loss. Celebrate every small victory. EXERCISE. Have a sweet here and there. And eat apples :) I have dropped a size this last week doing it. So can you.

 

Remember to always LIVE ALOHA and Eat to Celebrate Life. Aloha Nui Loa,

xoxoxox,

KrisT

Kooking with KrisT

www.armsofaudio.com


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The Spice You Up Salad- One of my nicknames should be a Spice Girl- given my sass, my spice and my bootie shaken moves I do in front of the mirror when no one is watching. I like Heat so much that I while I was single I had a roommate that hated hot food. She always complained when I would make it. But one day I crossed the line. The dreaded line. She came in the door, eyes began to water, sneezing started and then the cough. Worse than Grandpa’s 50 years of smokers cough. I knew I was gonna get an earful. So I braced myself. NEW RULE- NO MORE TORTILLA SOUP IN THiS HOUSE. So now that I am married my husband LOVES to Spice things up (I mean that in more ways than one :) ) So get ready to get your metabolism reved up. Join the club of “thank you sir may I have another” with watery eyes, sweat dripping on your red face and taste buds doing the Salsa.

 

Ingredients:

 

Spicy Salad

 

2 Cups Kale, Spinach, and Arugala

1 Can of Rotel Tomatoes with Habaneros

1 Can of White Northern Beans ( You can use Black Beans)

1 Heaping Handful of Pepitas (thats roasted pumpkin seeds)

Lime Juice

Salsa Verde 

 

Carne Asada Wrappers

 

4 Rice Wrappers

A Pan of Warm Water with Taco Seasoning in it

Chopped Kale, Cilantro, Red/Green Peppers, Garlic, Jalapeño

Carne Asada or Chicken (cooked)

 

Directions:

 

1. If you need directions on how to assemble a salad, you may need to evaluate your intake of vegetables. Just make sure the veggies are washed, and look at the picture.

 

2. Wrappers- You have the option to cook them or not. Soak one wrap at a time for 10 seconds in the luke warm taco water

 

3. let it stand for 30 seconds when you take it out, it makes it more playable. 

 

4. Pretend its a burrito and right around the middle fill it with the cooked carne asada and all the fixings. Now fold it to right past the filling bring the sides up and keep rolling. 

 

5. For the fried wraps heat the oil to medium (avocado oil is the bomb) Fry for 1 minute on each side.

 

6. To cool it down about, take 1 clove of chopped garlic, 2 teaspoons of lime juice, salt pepper and cilantro. Add it to 1 small container of either plane or mango yogurt. Its YUMMY.

 

Now here is a tip for those of you who aren’t big spice eaters but love the concept. To mild it down a bit, seed the jalapeño. Omit the tomatoes with cilantro and lime. 

 

Remember to always LIVE ALOHA and Eat to Celebrate Life. Aloha Nui Loa,

xoxoxox,

KrisT

Kooking with KrisT

www.armsofaudio.com

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Its Saturday Hang Ten- Rain or Shine (that means mostly rain in Hilo) we take Saturdays OFF. Its a day that we usually get Poke Bowls. Thats Fresh raw fish caught that day from Suisan, the local fish market. They toss it in sesame oil. ginger, red pepper, garlic and seaweed. Served over rice. It rivals filet mignon. Its that good. This particular Saturday we were celebrating that start of something AMAZING happening for Arms of Audio. So get in your wetsuit and grab a board. Then come into my kitchen for the BEST surf-n-turf you will ever have.

 

Ingredients:

 

Seared Scallops

6 Large Scallops

White Wine

Butter

2 Cloves of Garlic

Lemon and Zest

 

Aspargus

Olive Oil

S and P

 

Steak

Kosher Salt and Black Pepper

1 Tablespoon of Boursin

 

2 Russet Potatoes

2 Cloves of Garlic

 

King Crab Parts (not the fake ones)

Garlic Butter

 

Directions:

 

Seared Scallops

One bad experience can ruin something for life. So was the case with Scallops for me. I had a chewy bland rubber band. Until I had a fab surf n turf at the Getty Museum Restaurant. So here is a TIP. Do not over cook them. 

 

1. Get the marinade ready 1/4 cup White Wine. Juice of 1 Lemon, Zest, Garlic and 2 Tablespoons of Olive Oil Let them marinate for 20 minutes.

 

2. Heat the pan to medium. Melt 1 Tablespoon of Butter and 1 Tablespoon of Olive Oil (mixing the two prevents smoking and burning butter)

 

3. Pat dry the scallops and season them with salt the pepper. The dryer the better. Moisture makes things soggy and we are not going for oatmeal here people.

 

4. Place in the pan, don’t overcrowd them- it drops the temperature and you want them to be golden. 

 

5. Cook on medium 3 minutes on each side and set aside

 

6. To the butter and olive oil, add 1/2 to 1 cup of wine, a clove of garlic and lemon juice. simmer it on low until it reduces by half and becomes thick.

 

Asparagus

 

1. Cut or Snap the ends of the Asparagus off. Place on a baking sheet

 

2. Drizzle with Olive Oil and Salt and Pepper

 

3. Using Tongs, roll the asparagus to make sure they are properly coated

 

4. Bake at 425 for 12 minutes

 

Potatoes

 

1. Wash Potatoes (Peel them or don’t)

 

2. Slice the Potato until you get very close to the bottom- the goal here is to leave the potato in tact. 

 

3. Place garlic in between each slice

 

4. Gently pull each section to give a little more space.

 

5. Drizzle with Olive Oil and Salt and Pepper

 

6. Bake at 400 for 40 minutes

 

Steak

 

1. I always use the George Foreman. Pre heat it.

 

2. Pat Dry the Steak after washing it with kosher salt

 

3. Place on the grill and season with Salt and Pepper

 

4. Flip in 2 minutes and Season and cook the other side for 2 more minutes 

 

5. Put them on a platter to rest with a heaping spoonful of Boursin

 

King Crab

 

1. Simple its already cooked

 

2. Warm it in butter and garlic on medium low for about 2 minutes.

 

There you go its 12 pages of instructions for the best meal of your life. Once you get down and dirty it’ll take you no time at all. Happy Surfing and Turfing.

 

Remember to always LIVE ALOHA and Eat to Celebrate Life. Aloha Nui Loa,

xoxoxox,

KrisT

Kooking with KrisT

www.armsofaudio.com 


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APRIL showers bring MAY I have a Spring Roll- The term April Showers makes no difference when you live in Hilo. Just listen to the song Hilo Rain. But here is the amazing part of Spring in Hilo. The gardenias. I get at least 3 a day that bloom and the fragrance makes me feel like a true Wahine. Which brings me to my next inspiration for this- put a spring in my step- kinda meal. Just as Mexican cuisine has cilantro, cumin and peppers, Italian- basil, tomatoes and garlic. Hawaiian has ginger, sesame oil, chilies and basil/mint. I am on a mission to lose 20 lbs so that means a little less local and a little more dainty with the flavors I love. The next time you see a gardenia think of me and my kitchen. Then close your eyes and see if you can sniff the flavors of the islands.

 

Ingredients:

 

Spring Rolls

Rice Wrappers

Luke Warm Water

2 Grilled Chicken tenderloins chopped

1 Clove Garlic Chopped

1 Tablespoon Grated Ginger

1-2 Tablespoon(s) chopped mint and basil

1-2 Tablespoon(s) chopped kale

1-2 Tablespoon(s) grated carrot

1 red chile (seeded for mild)

Green and Red Pepper

 

Salad

1 Cup Kale, Spinach and Arugula

1 Cup Organic (non GMO) Soybean Pasta - compared to wheat pasta this baby has 23 grams of protein and 11 grams of fiber. 

2 Grilled Chicken Tenderloins Chopped

Fresh Mint and Basil

 

Dipping Sauce and Dressing for the Salad

1 Tablespoon of Sesame Oil

1 Tablespoon Rice Wine Vinegar

1 Teaspoon Grated Ginger

2 Teaspoons Red Chili Oil

Salt and Pepper

 

Directions:

 

1. Make the dressing and set aside. Just mix all of the ingredients. Before serving give it a good shake.

 

2. Make the Salad. ALWAYS wash your produce. Lets be honest, you don’t know what tracked through the garden if you know what I mean. 

 

3. Spring Rolls are a cinch (like your waist line, when you get the hang of them) The trick is the roll.

tight, like your abs doing crunches.

 

4. Soak a rice wrapper in luke warm water for 10 seconds then set it on the board with you veggies. 

 

5. Let it hang out for 30 seconds. It makes it pliable. 

 

6. Fill it with the goodies and roll it like a burrito. Roll it right over the filling bring in the sides, and roll it tight.

 

Making the main course a salad is a much better way to get more veggies in your diet. The chicken was just a garnish. And adding a good for you carbohydrate is waiving goodbye to spikes in blood sugar and your tummy. 1 meal at a time. 

 

 

Remember to always LIVE ALOHA and Eat to Celebrate Life. Aloha Nui Loa,

xoxoxox,

KrisT

Kooking with KrisT


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Man +Grill = Steak. Have you ever noticed a man gets all cave-man like when there is raw meat and a grill in front of him. Its like been thrown back in time and watching a real life Fred and Betty Flintstone dinner scene going on. Men seriously crack me up, stepping foot in the kitchen is like being sent to Alcatraz. Snap a picture the next time he stands in front of the refrigerator. Its like watching a deer in headlights. The thoughts that can be translated are something like sounds more than words. But enough of poking fun- I’ll just hear about the double sink belonging soley to me and my spread out make-up, creams, irons, dryers, and about 27 singles sheets of tissue with a pink lip stain to tone down my trademarked pink lip stick. So while I patiently wait on dinner I with my glass of wine. I will post this “I am man hear me roar” of a recipe.

 

Ingredients:

 

Steak

Red Wine

2 Cloves of Garlic

Kosher Salt

Black Pepper

Heaping spoonful of Boursin Cheese

Parsley

Thyme

Mushrooms

Butter

 

Rice

 

Assortment of Veggies

Chopped the Same Size

 

Directions:

 

1. Marinate the steak for 4-6 hours in 1 cup of Red Wine, salt, pepper, 1 Tablespoon of Olive Oil and 2 cloves of garlic. 

 

2. Crank up the Grill (if its rainy outside use the trusted George Foreman or grill pan)

 

3. Pat the steaks dry season both sides with salt and pepper

 

4. Grill for 2 minutes on each side

 

5. Let it Rest. Humans need it, Meat Needs even God needed it. So let it sit there and add at heaping spoonful of Boursin cheese. 

 

6. For the Veggies (chopping them the same size will make them cook evenly) Drizzle and Toss them with Olive Oil and Salt and Pepper 

 

7. Inside- 425 for 12 minutes. Outside Wrap them in foil and Grill for about 15 minutes.

 

8. Mushrooms. The best Fungi around. Just take a trip to Italy and order Fungi Pizza and soon enough you will get over the “OMG N-A-S-T-Y Face” 1. rub the mushrooms with a dry cloth watering them is not a good idea. 

 

9. Heat the pan to medium and sauté the butter and garlic until it smells good. Then add the mushrooms, spit of thyme and parsley. Hit it with some Salt and Pepper and in about 5 minutes you will have the steak rested and mushrooms to top it. 

 

10. Men from Hawaii like Rice with every meal. You can eat a potato instead. 

 

As a side note I feel in love with my husband while we were dating. He wanted to make his fave Hawaii style dinner. Good ole box of mac -n- cheese, spam, and broccoli. He melted my heart and lets just say he had me at Spam. (Quite literally actually…we met online :))

Remember to always LIVE ALOHA and Eat to Celebrate Life. Aloha Nui Loa,

xoxoxox,

KrisT

Kooking with KrisT

www.armsofaudio.com


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Veggie Goddess- That brings so much to my imagination. Like a Music Video featuring the Mr. Juicer Orange Guy, the Jolly Green Giant, the Smurfs and those sniff markers from back in the day. I get the importance of eating vegetables but for so long people have tried to mask the flavors rather than enhance them. Thats the big kicker. So lets change that. Seriously roasting vegetables with oil and salt and pepper makes for slightly crunchy, lite taste of heathy yumminess and for a moment you feel damn accomplished for eating a plate full of cleansing goodness.

 

Ingredients:

 

I recommend going to your local farmers market and buying what is the freshest, in season, veggies.

 

No Matter what kind you choose, Cut them all the same size

 

Olive Oil 

 

Salt and Pepper

 

2 Cloves Chopped Garlic

 

Directions:

 

1. Wash your vegetables - if you do not have alkaline water use hydrogen peroxide to wash them. Rinse them in cold water and then pat them dry.

 

2. Transfer to a shallow Jellyroll Pan or Baking Sheet. Drizzle and Toss with Olive Oil Season with Salt and Pepper

 

3. Bake at 425 for 12 minutes. 

 

Make simple vinaigrettes to pour over the roasted vegetables to ENHANCE the flavors, not mask them. Try mixing White Wine Vinegar with Olive Oil and add some crushed red pepper. Its Yum. 

 

Remember to always LIVE ALOHA and Eat to Celebrate Life. Aloha Nui Loa,

xoxoxox,

KrisT

Kooking with KrisT

www.armsofaudio.com

 

 








 

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Aloha Friday Recap

I am sitting at Starbucks drinking an Iced Coffee watching the rain pour, trying to catch my breath from the last week on Arms of Audio. I decided on the coffee shop because my dishes are piled high, along with laundry and all the other typical house stuff has had to be totally neglected given the HIGH INTENSITY of our broadcast this week. So let me recap...

Religious Sundays

Sunday was "Easter" and the show was awesome and a little unconventional as we told you are faithful fans how Easter got started and then we had a bit of tif on whos creepier Santa Clause or the Easter Bunny. Check it out and leave your comments :)




Kooking with KrisT

This was the best BY FAR EVER Kooking with KrisT. Why? Because Diane Worthington was my guest. Don't know her? Here is the short version. Long considered an expert on California and contemporary American cuisine, Diane Rossen Worthington is the author of 20 cookbooks, an award-winning radio show host, food and travel writer, nationally syndicated columnist for Tribune Media Services, former Editor-in-Chief of Epicurus.com and food consultant.

She has appeared frequently as a media food expert on television and radio shows, including The Today Show, Fox and Friends, The Television Food Network, CNN, and NPR. She twice won the prestigious International James Beard Award for “California Foods with Diane Worthington,” the talk show she hosted which aired every Saturday morning on KABC Radio in Los Angeles. Diane Rossen Worthington lives in Los Angeles, California.
So her and I had a conversation at my kitchen table and she let me in on her world of cooking, writing, touring and just being awesome. Then I made her Roasted Aparagus with Hazelnut Viniagrette. Mouthwatering Yumminess. For the record I have made it twice this week :) Let me know what you want me to make.




Timo Tunes Thursday


Timo Tunes Thursday always Rawks. But given so much hype in the Indie World we decided to let you in on the Best of Best Bands we have featured on A of A. Now not only do bands get a platform to Be Heard for the night in front of a global audience BUT now there is an Indie Best of Album in the works called BE HERD and the chance to get them played in rotation in connection with Planet Freeze Radio. Not much else to say other than a LOUD SHOUT OUT to Chudi James, Goldie, Seven Days Away, Lady M and Dr. Freeze. If you are a Band or Singer Songerwriter and want to get involved submit your original tunes to us. 




So I am going to get a refill and watch again just to work out my smile muscles :) We love your feedback. We love you. Happy Aloha Friday. See you Sunday.

xoxoxo,
KrisT

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Say What? Diane Worthington is making an appearance on Arms of Audio Today!!!!

Long considered an expert on California and contemporary American cuisine, Diane Rossen Worthington is the author of 20 cookbooks, an award-winning radio show host, food and travel writer, nationally syndicated columnist for Tribune Media Services, former Editor-in-Chief of Epicurus.com and food consultant.

She has appeared frequently as a media food expert on television and radio shows, including The Today Show, Fox and Friends, The Television Food Network, CNN, and NPR. She twice won the prestigious International James Beard Award for “California Foods with Diane Worthington,” the talk show she hosted which aired every Saturday morning on KABC Radio in Los Angeles. Diane Rossen Worthington lives in Los Angeles, California.

And she is going to be in KRISTS KITCHEN TODAY!!!! Tune in at www.armsofaudio.com 7:30pm 10:30pm ET


 

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Who's Creepier the Easter Bunny or Santa Clause?

Before we begin to answer that question lets think silently about the tooth fairy. rewarding bad hygeine with money...hey little suzy put your nasty germs in box and wait for a beautiful princess sugarplum fairy to give you a shiny coin that you can use to buy sweets to make more teeth fall out...hmmm
So getting back to the original question KrisT clearly WON this debate  she indicated she much prefer Santa to a lifesize rodent that leaves rabies and type 2 diebetes as gifts. Timo brought up STUPID points basically making Jolly old Santa as the Dirty Old Man that preys on children.


 

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I'ld buy that for a Dollar...

The dollar, the sacred dollar. The germy, nasty dollar. But let’s think about what dollars buy…But thats not all, dollars by DREAMS. Seriously dreams. So the next time you are at the dollar store, at Wendy’s or fetching a

dollar from your pocket to buy an ice cream from the happy man with the irriating music that gets stuck in your head and gives you nightmares…

Think that one of the those dollars pays for artists of every genre from cooking, to art, to music, to fashion, to news, to public speaking to be HEARD in front of a global audience.  You pay for their shot, maybe the only shot they’ll get. So consider it and then when it becomes a no brainer, subscribe to Arms of Audio and watch your dollar make smiles and happy tears…
The link below will take you to Dream Factory. :)

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The Art of LIVE painting

Hi guys, so you watch me paint for 10 minutes LIVE every Wednesday but do you know what goes on behind the scenes. Get our your scuba tanks and lets take a trip under the sea. Here is a confession, I have never been snorkeling. Thats right. Seriously. I went on a boat in Kona and they parked right in the middle of THE BEST SNORKELING IN HAWAII. I was thinking I've got this. I had tried it once in Kauai and took a nice gulp of salt water and burned my eyes. So there I am top of the boat with this guy giving all the ins and outs, sipping on a mai tai thinking I think maybe I'm good on top of the water. I was getting teary eyed and fast kine heart racing and decided I'ld rather watch Discovery. I think its the idea of of drinking in salt water, but more is the vastness of the ocean almost makes me feel almost costerphobic! So now you know! Thanks to all the live footage of life under the sea and the Little Mermaid, this Ariel is all about capturing the texture, the movement and the Vibe of another world. So incase you missed my painting tonight you can catch it here,
Under the Sea LIVE painting

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Passover

Its been a crazy couple of weeks in KrisTs Kitchen getting ready for Passover. Last week I made Apple Krugal and Potato Latkas. 

Apple Krugal
Ingredients:
3 Apples (Any apples you like, I prefer granny smith) cored and sliced, diced or any way you want em'
1Tbls. lemon juice
1 egg
1/4 cup coconut flour or potato starch
2 Tbls. oil
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup orange juice
1/4 cup walnuts

Preheat oven to 350 degrees
Core and cut the apples and then toss them in lemon juice to prevent them from turning brown
beat the egg and pour it over the apples
add the oj, sugar and walnuts
bake for 30 minutes

Potato Latkas
Ingredients:
6 Large Russet Potatoes
1 onion
1 egg
2 Tbls. matzo meal
vegetable oil
Apple sauce and Sourcream for serving

Heat pan over medium until the vegetable oil is hot 
***stick a chop stick in the oil and see tiny bubbles - and then sing the song!***
Shred the potatoes and onion with the grater
wrap all the yumminess in a dishtowel and ring out the liquid
***don't skimp, the dryer the better and the more crispy and lets be real- thats the way you want them***
add the egg to the potatoes and onions add salt and pepper
add the matzo meal
fry the potatoes for 2 minutes on each side by the Tablespoon full 
***don't overcrowd the cakes- they need their space- just like you :)***
***if you are making batches heat your oven to 200 degrees and line a baking pan with parchment paper, you're welcome!

If these recipes aren't crystal clear like your Grandma's china feel free to watch the episode where I made them :) And PLEASE comment!

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The Jesus Debate

This was by far the biggest debate we have ever hosted on Arms of Audio. I hope you all enjoyed it. We had Atheist "Christ Crusher" taking on Vocab Malone debating the Life, Diety and Ressurection of Jesus. So why was this so awesome?!? You will definately need to find out for yourself, but my thoughts are this...
Technology has made things like this possible with the ability to broadcast from the Big Island of Hawaii with debaters from Texas and Arizona. In addition the debate was on point, a series of 5 questions from each of them. Unfortunately for some there was no hostile mud slinging or name calling- I say that because some of you like that back and forth. :) In short it was great conversation. Give it a look and let us know what you think. 
xoxox,
KrisT

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Honored, Inspired, Amazed

This Episode was a defining moment for Arms of Audio. We had the great opprotunuty to Interview Lady M and Dr. Freeze. For those of you who don't know, Dr. Freeze is one of my mentors. His songwriting skills that led him to produce and write for Artists like Michael Jackson, Color Me Badd and Bel Biv Devoe are beyond inspiring. And to get a glimpse into the man behind the music was nothing short of amazing. So with out further ado...
If you are an artist of any type and want to be heard before a global audience get in touch with us! Until then,
Arms of Audio,
The ART of Life
www.armsofaudio.com

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EYE of the TIGER...Kris 1 Timo 0

On Timo Tunes Thursday we talked about Metal Music being assocaited with low self esteem. Yours truly asked for an apology from all musicians that play screamo/hardcore music. Then we got into an argument on air about Timo being WRONG. Do you know how much I love to write that.  WRONG, WRONG, WRONG, NO SEX, NO SEX, NO SEX...haha. I'll give you a preview, Eye of the tiger is to ROCKY as the one legged swan shaking puny little guy is  to Karate Kid. So click here to watch him be so WRONG, there's no making it right :)
xoxox,
KrisT
P.S. WATCH THE ARM DANCE I Gaurantee you'll Pee yourself
Timo Tunes Eye of the Tiger

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Kooking with KrisT Orange Chicken

Tonight I made Orange Chicken. Before I post the Recipe, let me start by saying, THANK YOU for everyone who is tuning in and Kooking with me every Monday. 
So without further ado...

Ingredients:
Get Saucy (Screwdriver recipe to follow!)

1/2 Tablespoon minced garlic
1/2 Tablespoon ginger
2 Teaspoons orange zest
2 Teaspoons chili flakes (or dried red chiles)
1 1/2 Cup orange juice
2 Teaspoons sesame seed oil
2 Teaspoons rice wine vinegar
2 Tablespoons sugar
2 Tablespoons soy sauce
1 Tablespoon cornstarch mixed in 1 Tablespoon cold water

Heat the pan to medium heat. Add garlic, ginger, peppers and orange zest until it smells YUMMY. Mix all the liquids together and add the sugar and whisk it until it disolves. Add it to the pan. Then add the cornstarch mixture. Turn the burner to low. The sauce will become thick and sticky. 
Breaded Chicken
1/4 Cup Cornstarch
3/4 Cup Flour
Salt and Pepper
2 eggs

Wash the chicken with Kosher Salt. Then do the Double Dip (not to be mistaken for the party faux pas where one dips a chip in dip and proceeds to dip again exposing the entire dip to one's nasty ass bacteria) 

Cube the chicken into 1" pieces. Dip them in flour, then in egg, then in flour again. Do the harlem shake. Shake off the excess flour and add them to 350 degree oil. 
TIP **** Don't overcrowd the chicks in oil. Its not a frat party its more like a quaint gathering***
Let the chicken fry for 4 minutes
remove from oil and let them rest for 1 minute. What? Their tired!
Put them back in for 1 more minute.
They will be golden brown. Super moist on the inside and crunchy on the outside.
Serve over rice. Garnish with toasted sesame seeds and green onion. If you want to be fancy plate it with orange peels and segments and ALWAYS clean around the rim of the plate. 

To see how this was made, click here
http://www.armsofaudio.com/past-episodes/130-season-2-episode-7-a-of-a-kooking-with-krist-orange-chicken

Screwdriver
1 Cup of Orange Juice + A Double Shot of your favorite Vodka 








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Get out your Big Boy Floaties

We took the plunge today, okay not really we did that 6 years ago. But we did enter the deep waters of controversy surrounding the new hit movie NOAH in theaters now. And we HONESTLY Flooded the air waves with our opinion and the opnion of others. We also talked about why Atheists are obsessed with the Bible and why the creators of "A Theif in the Night" should be drowning in their own sea of misery and not subjecting children to it. If you missed tonights Episode you can watch it here. http://www.armsofaudio.com/past-episodes/128-season-2-episode-6-a-of-a-religious-sundays-a-flood-of-controversy
If you see that the channel is password protected its because it needs your hot little fingers to subscribe to watch. Don't worry there is a FREE plan. But remember if you pay for a subscription proceeds help chairites like No Child Hungry, the Surfriders Foundation and the Sheepfold Shelter. 
Much Aloha, 
DIVE into Happiness :) (wink)
xoxxox,
KrisT

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Operation "Get A Fatter Ass by Monday" SUCCESS

Lets be real, fried dough is the best. Its almost as good as bacon. And sometimes you just need to give in to the temptation. Be one with it. Breathe it in like fresh air after a rain. And afterward  gently lift your middle finger to the skinny bitch that makes fresh donuts at the mini mart in the country of Hawaii. There is only one gas station in the middle of two towns. So at every fill of overpriced gas theres a lurking 3-shelved glittering “alleluia” display of lard. Beautiful lard. God Bless it. May all women today have the freedom on indulgence without the fear of becoming a cottage cheese billboard. Happy Friday

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