Kris is a long time favorite on Real Country 92.3 The Ranch.
She started her career in radio news in 1983 but quickly discovered playing music was infinitely more interesting than attending city council meetings. She’s been spinning the country hits since 1984 and her mind is stuffed so full of country music trivia that her head is in constant danger of exploding. If you have a request for her, call during the Midday Request Show.
You’re looking at two Star Trek fans. I was in Nashville to hang with Brad Paisley in early June. He was rehearsing his new tour and talking to radio about his “American Saturday Night” album.
Whenever I start feeling tall, I call Blake Shelton and ask him to pose for a picture. I actually have quite a few pictures of us together and I swear he just gets taller all the time. (Or am I shrinking?) Anyhow, I last met up with him before the big George Strait show at the new Cowboys Stadium in Arlington, Texas. I asked Blake to sign my “strategically located” backstage pass…
Uh Oh! I hope Miranda isn’t gonna kick my butt! Perhaps I didn’t very carefully think through where I had put the pass on my person. But then again…maybe I did!
Yep, he really signed me…there! He’s got a wicked sense of humor, but Blake is very much a gentleman. Before he signed my pass, Blake said “I promise I won’t molest you”. I said “Fine! Then I’m never playing “Some Beach” ever again!”
A COLLECTION OF KRIS’ FAVORITE RECIPES
Crockpot Tortilla Stew
3-4 frozen boneless skinless chicken breasts
2 cans chicken broth (or a 32 ounce container)
1 – 10oz. can hot enchilada sauce
1 can chopped green chilies (I usually use a 6-8 oz can)
1 – 14 oz can diced tomatoes
1 medium onion, chopped
3 garlic cloves, minced
1 bay leaf
1 tsp ground cumin
1 tsp chili powder
juice of a lime
pepper, salt if you must
1 can black beans, drained (add later, not at the beginning)
1 bag frozen corn (add later, leave in fridge to “warm up” during cooking)
corn tortillas, or pre-made tortilla chips
Put everything but the beans and corn in the crockpot and cook on low 8-10 hours. When you come home, turn the crockpot to high. Remove the chicken, shred with fork and put back in the crockpot. Add the corn and the beans. While that’s heating through cut up 6-8 corn tortillas into strips. Spray lightly with Pam and bake in a 350 oven til crisp. (About 15-20 minutes) Ladle soup into bowls, add shredded cheddar if you want and top with the tortilla strips. Makes 8 pretty good sized portions. Add an extra can of broth if you want a thinner soup. This freezes really well!
The Ultimate Super Easy Big Bowl Game Dip
1 pound hot pork breakfast sausage, cooked crumbly and drained
1 pound ground beef, cooked crumbly and drained
3 cans Rotel, 1 of them drained
4 eight ounce bricks of cream cheese
Combine the cooked meat with the Rotel and the cream cheese in a crock pot. Stir occasionally til melted and serve with big Frito chips or regular tortilla chips. If you like a super hot spicy dip, you can use the “extra hot” Rotel. I once had a party where I didn’t serve this dip like I normally do and my guests all threatened to leave!!! It’s THAT good!
Holiday Ambrosia Salad
1 can pineapple tidbits, drained
2 cans mandarin orange sections, drained
1 cup shredded coconut
2 cups mini marshmallows
1 cup plain non fat yogurt (or sour cream if you don’t mind the added fat and calories)
Dump everything into a bowl and mix well. Chill for at least an hour before serving. It’s a perfect dish to let the kids make for the holiday table!