This epidsode of The Chef, You and I, Kathryn is joined by her pastor, Father Andrew Umberg. Together they make four of Father Umbergs favorite recipes that are quick and full of flavor.

Father Andrew’s Berry and Peach Pie

Course: Appetizer, Dessert, Salad, Side Dish, Snack
Keyword: Guacamole, Berry Peach Pie,

Ingredients

  • 2 pie crusts (you can use your favorite recipe or store prepared pie crusts)
  • 1 peach Peeled and chopped into small cubes
  • 1 qt Fresh Blueberries (If using frozen, bring to room temperature)
  • 2 4 oz packages of Blackberries (If using frozen, bring to room temperature)
  • 1 cup Sugar If making sugar free, reduce to 3/4 cup
  • 3 Tbsp Cornstarch
  • 1 Tbsp cinnamon
  • 3 Tbsp butter cut up in small cubes

Instructions

  • Pre-Heat oven to 375 degrees
  • Using a sharp knife or pizza cutter, cut one pie crust into strips. Put the other Pie crust into your pie dish forming it to the pan and bringing the edges up over the pie pan.
  • In a large Mixing bowl, add Blueberries, blackberries, and peaches. Fold in sugar, corn starch, and cinnamon.
  • In a small bowl add cornstarch and cold water sir until there are no lumps add to fruit mixture and stir well. Pour ingredients into pie shell then top with small cut pieces of butter. Then lay strips onto pie in a lattice style. Put the pie into the oven. Fr 15 minutes bake at 375 then turn down to 350 degrees and bake for another 45 minutes.

Father Andrew’s Tabbouleh Recipe

Ingredients

  • ¾ cup Bulgur Wheat
  • 1 ½ cups Boiling Water
  • teaspoon Cumin divided
  • 5 Roma tomatoes Chopped into small pieces
  • 1/8 tsp salt
  • 2 English cucumber seeded and chopped into small pieces
  • ¾ medium onion – chopped fine
  • 1 bunch green onions only use the top part of onion –not the green stems-sliced and chopped fine.
  • 3 mint stems – we used peppermint -tear top part of the leaf into five small pieces
  • 3 bunches English Parsley only use the tops
  • 1/3 cup Olive oil
  • 2 lemons, juiced or 4 tablespoons of lemon juice

Instructions

Bulgar Directions

  • Pour Bulgur wheat into a small bowl add the water, 1/2 tsp cumin and stir well cover the bowl and set aside. Takes about 20 to 25 minutes to absorb water.

Dressing Instructions

  • In a small jar or mixing bowl, combine the rest of the oil, lemon juice, cumin, mint, parsley, and salt.

Vegetable Instruction

  • In another bowl, combine tomatoes, cucumber, onions, then mix with Bulgur mixture.
  • Add dressing and mix well. Refrigerate for at least an hour and then serve

Father Umberg’s Guacamole

Ingredients

  • 4 Ripe Avocados
  • 1 Jalapeno pepper – Grilled
  • 5 Medium Tomatoes diced
  • 2 English Cucumbers
  • ½ c white or red onions diced
  • 2 tsp Garlic optional
  • 1/2 lime
  • 1/2 lemon
  • 1 cup sour cream

Instructions

  • Peel Avocados and cut into quarters and then slice lengthwise and the chop into small pieces. Add to glass Bowl (Father uses a method by smashing them with saran wrap until mushy, I prefer to mash mine with potato masher.)
  • Grill the Jalapeno on top Gas stove or Grill on outdoor Grill until it turns almost black. Turn with tongs (if you don’t have a grill or gas stove, you can roast them in the oven). Once the pepper is blackened remove from heat and place in a bowl covered with plastic wrap. After it has cooled slightly, peel the skin and remove the seeds. Next slice lengthwise into strips then chop up and put into the glass bowl.
  • Dice tomatoes, peel the cucumbers and cut lengthwise and then chop up into small pieces. Add the diced cucumber into the bowl add tomatoes and cucumbers into the glass bowl. Squeeze half of lemon juice/ lime juice over the Avocado’s. Mix all ingredients together and refrigerate for at least an hour before serving. Serve with Pita chips or tostado chips and sour cream.

Father Andrew’s Black Bean Soup

Ingredients

  • 4 15 oz. cans of black beans
  • 2 Tbsp minced Garlic
  • 1 Tbsp Bacon Grease
  • 1/3 cup Olive oil
  • 1 ½ cups Chicken broth
  • ¾ tsp Cayenne Pepper
  • ¾ Cup Mild Taco Sauce

Instructions

  • In a 6 quart pan on medium heat add the olive oil, then add bacon grease and stir add about 1 to ½ cups of chicken broth and stir then add 2 12 cans of beans and stir, turn down heat, meanwhile put 2 ½ cans of beans in food processor add ½ cup of chicken broth and emulsify then add the emulsified beans to the soup mixture and stir. Add the Cayenne pepper and taco sauce heat till boiling. Serve soup with a dollop of Sour Cream.
Bruce's Sweet Potato Chocolate Cake 02

Kathryn and her friend, fellow chef, Terry Young, explore some interesting recipes using Bruce’s Yams

Sweet Potato Chocolate Cake

Ingredients

Cake Ingredients

  • 1 16.5 oz box Devil’s Food Cake Mix
  • 3 whole eggs
  • 1/2 cup water
  • 1/2 cup Bruce’s Yams Cut Sweet Potatoes Drained and pureed
  • 1/4 cup Bruce’s Yams Cut Sweet Potatoes syrup (reserve from the can)
  • 1/4 cup vegetable oil
  • 2 Tbsp mayonnaise

Glaze Ingredients

  • 1 14 oz can Sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 2 tsp butter
  • 1/2 tsp pure vanilla extract

Instructions

Cake Instructions

  • Heat oven to 350°F.
  • Grease and flour a 12 cup bundt cake pan; set aside.
  • Blend cake mix, eggs, water, Bruce’s Yams Cut Sweet Potatoes syrup and oil in a large bowl until moistened. Mix in yams and mayonnaise and beat for 2 minutes until well combined.
  • Pour batter into prepared pan and bake for 40 minutes.
  • Allow cake to sit for 5 minutes then invert onto a wire rack.

Glaze Instructions

  • In a saucepan over medium heat, combine the sweetened condensed milk, chocolate chips and butter.
  • Cook, stirring constantly, until the chips are just melted and the mixture is smooth.
  • Remove from the heat and stir in vanilla.
  • Cool slightly before drizzling over a cake.

Notes

Recipe courtesy Bruce’s Yams

Sweet Potato Hummus

Bruce's Yams is a great way to start our Sweet Potato Hummus. It is as easy as 1, 2, 3, and is the perfect combination of sweet and savory. Nine delicious ingredients, and everything is blended in a food processor!

Ingredients

  • 1 cup Bruce’s Yams Cut sweet Potatoes drained
  • 1 15 oz can garbanzo beans rinsed and drained
  • 2 Tbsp lemon juice Fresh is best
  • 1/4 cup Tahini sesame paste
  • 5 garlic cloves roasted or raw
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp cumin
  • 1 tsp salt
  • water

Instructions

  • Transfer Bruce’s Yams Cut Sweet Potatoes into a food processor. Add garbanzo beans, lemon juice, Tahini, garlic, olive oil, cumin, salt and about 2 tbs. of water to start with.
  • Pulse the mixture until smooth, scraping down the sides of bowl and adding water to thin mixture if it seems too thick.
  • Adjust seasoning and serve with a drizzle of olive oil. Add a sprinkle of paprika if desired.

Sweet Potato Cheese Ball

Spice up your next party with Bruce’s Sweet Potato Cheese Ball. Our cheese ball combines Bruce’s Sweet Potatoes, cream cheese, and apricot jam for an out of this world flavor combination that is sure to be the highlight of your next tailgate or party.

Ingredients

  • 3 8 oz pkg cream cheese
  • 1 15 oz can Bruce’s Yam Cut Sweet Potatoes; drained well
  • 1/2 cup finely shredded Parmesan cheese
  • 2 Tbsp Apricot jam
  • 1 Tbsp dried parsley or 2 tablespoons fresh
  • 1-1/2 cups coarsely chopped pecans
  • 1/2 tsp cinnamon

Instructions

  • In the bowl of an electric mixer, beat together the cream cheese, sweet potatoes, Parmesan cheese, apricot jam, and parsley until just combined.
  • Form mixture into a ball, wrap in waxed paper or cling film and refrigerate overnight.
  • Stir together the pecans, cinnamon and sugar and transfer to a plate. Roll the cheese ball into the mixture to completely cover.
  • Refrigerate until ready to serve with crackers.

KATHRYN’S MINI CHICKEN APPETIZERS

This is a quick and simple appetizer for any party or potluck. You can either cook the chicken or use a rotisserie chicken.
Course: Appetizer
Cuisine: American
Keyword: rotisserie chicken, quick appetizer, puff pastry, crescent dough, party foods

Ingredients

  • 1 ½ cups chopped cooked chicken
  • 8 oz light cream cheese
  • 1 ½ tsp lemon pepper
  • 1 tsp parsley or chopped chives
  • 2 8 count cans Refrigerator crescent rolls (you can use Mini Pastry Puffs)

Instructions

  • Preheat oven to 350° F and line a baking sheet with aluminum foil sprayed with cooking spray or use parchment paper.
  • In a medium bowl mix cream cheese, cooked chicken, lemon pepper, parsley or chives until well blended.
  • Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners giving you 4 little triangles)
  • Place one teaspoon of chicken mixture in the center of each crescent triangle. Fold the corners over the chicken mixture and place on prepared pan.
  • Bake for 10- 13 minutes

Chili Cheese Dip

Ingredients

  • 12 oz Philadelphia Light Cream Cheese
  • 15 oz Jar Mild Salsa
  • 12 oz Chili with Beans

Instructions

  • On the stove top add all ingredients or you can use a slow cooker
  • Heat all ingredients until Cream cheese is totally melted and all the ingredients are combined.
  • Serve with tortilla chips or vegetables.

Kathryn and her friend Terry Young prepare some German-style recipes getting ready for fall.

German Cheese Spread

Ingredients

  • 1 pound sharp cheddar cheese cut into 1/2-inch cubes
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons prepared mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup German beer or nonalcoholic beer
  • Assorted crackers or vegetables

Instructions

  • Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes.
  • Transfer to a serving bowl. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.

Notes

2 tablespoons: 95 calories, 8g fat (5g saturated fat), 24mg cholesterol, 187mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 6g protein.

Kathryn’s German Jägerschnitzel

Ingredients

  • 1 cup Panko crumbs
  • 1 Tbsp flour
  • Salt & Pepper to taste
  • 2 Tbsp Vegetable oil or Virgin Olive oil
  • 4 Pork Cutlet Steaks pounded thin
  • 1 to 2 eggs beaten
  • 1 medium onion diced
  • 1 cup fresh mushroom sliced
  • 2 cups water
  • 1 cube beef bouillon
  • 1 Tbsp cornstarch
  • ½ cup sour cream or yogurt

Instructions

  • In a shallow dish, mix together the Panko crumbs and flour. Season with salt and pepper. Place the eggs in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in eggs, then coat with the Panko Crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
  • Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

German Potato and Beer Soup

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Author: Susan Vu

Ingredients

  • 4 cups chicken stock
  • 3 large russet potatoes peeled and cut into 1/2-inch cubes (about 4 cups)
  • 1 tablespoon Dijon mustard
  • 2 bay leaves
  • 8 ounces sliced smoked bacon
  • 2 carrots 1/2-inch dice (about 1 cup)
  • Kosher salt and freshly ground pepper
  • 3 stalks celery 1/2-inch dice (about 1 cup)
  • 1 small bundle fresh thyme tied together with kitchen twine
  • 1 leek green top trimmed, 1/2-inch dice (about 1 cup)
  • 1 cup light German beer such as Pilsner 1/4 cup sliced fresh chives
  • 1/4 cup sliced fresh chives

Instructions

  • Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender.
  • Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3 tablespoons in the pot.
  • Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.
  • To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.

German Apple Cake

Ingredients

  • 4 small apples
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 2 tsp vanilla sugar or vanilla extract
  • 2 tsp fresh lemon juice
  • 3 large eggs
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp milk
  • Powdered sugar

Instructions

  • Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform or use parchment paper.
  • Peel, quarter, and core the apples. Thinly slice each quarter lengthwise for thin slices
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
  • Add eggs one at a time and beat for 30 seconds on high speed after each addition.
  • Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
  • Combine flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don't overmix!
  • Transfer batter into prepared pan and smooth the top with a spatula. Distribute the apples all around the cake and then put next apples into inner circle on top of the batter in a circular pattern until all the slices are gone. Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean.
  • Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature.
  • Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.

Notes

Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 67mg | Potassium: 183mg | Fiber: 1g | Sugar: 15g | Vitamin A: 330IU | Vitamin C: 3.1mg | Calcium: 53mg | Iron: 0.5mg

Happy Cinco de Mayo

Kathryn and fellow chef and friend, Donna Griffin, prepare a Cinco de Mayo feast beginning with traditional Margaritas. Enjoy each recipe found below.

Traditional Margaritas

Course: Beverage
Cuisine: Alcoholic Drinks
Servings: 4 drinks

Ingredients

  • 2 cups Ice cubes
  • 3/4 cup tequila 3/4 cup tequila 3/4 cup tequila
  • 1/3 cup lime juice Fresh
  • 1/4 cup powdered sugar
  • 1 Tbsp egg white You can use Pasteurized egg whites or one small egg white
  • 1/2 oz Triple Sec
  • Lime slices Lime slices Lime slices

Instructions

  • In a blender container, combine the crushed ice, tequila, lime juice, powdered sugar, egg white, and Triple Sec. Cover and blend till very frothy.  Transfer to a pitcher; garnish with lime slices.  Serve in salt-rimmed cocktail glasses. Rub lime wedge on glass rim and invert glass into rim salt.

Cinco de Mayo Fruit Salad

Course: Side Dish

Ingredients

Salad Ingrediants

  • 1/2 honeydew melon cubed or make melon balls
  • 1/2 cantaloupe cubed or make melon balls
  • 1/2 large ripe papaya peeled, seeded, cubed
  • 1 pint strawberries stemmed, halved
  • 1 cup pineapple chunks Fresh is best but canned is okay.
  • Fresh Mint Garnish

Jalapeño-Citrus Dressing

  • 1/3 cup orange juice Fresh squeezed is best
  • 3 Tbsp Fresh Lime Juice
  • 3 Tbsp Fresh Mint minced
  • 1 Tbsp sugar or honey (may also use Agave)

Instructions

Salad

  • Scoop seeds from the melons. Remove fruit from rind with a peeler or knife and using a melon baller or cut into 3/4 inch wedges. Place in large bowl. Add papaya, strawberries, pineapple and Jalapeño-Citrus Dressing; gently toss to combine. Serve immediately or cover and refrigerate up to 3 hours. Garnish with mint leaves.

Jalapeño-Citrus Dressing

  • Combine orange juice, lime juice, mint, jalapeños and sugar in small bowl; mix well.

Spanish Chicken and Rice

In large stockpot or skillet melt 1/2 cup of butter and then add a little olive oil, then brown 1 chopped onion chopped garlic brown slightly then add 1 bunch of parsley chopped add the chopped peppers and cook until limp, and cooked chicken and spices. Chop 1 bunch parsley Chop 1 sweet onion Chop 1 red bell pepper Chop 1 orange bell pepper Chop 5 cloves garlic Mix the chicken and veggies all together in large bowl and turn out into a casserole dish. Garnish with chopped parsley
Course: Main Dish
Cuisine: Meats, Mexican
Servings: 4 servings

Ingredients

  • 1 Pkg Saffron Yellow Rice (Cook as directed)
  • 1 Packet Sazon Goya Seasoning (for rice)
  • 4 boneless, skinless chicken breasts cut into 1/2 inch chunks
  • 1 Medium Sweet onion (Maya, Vidalia, etc.) Chopped
  • 1 Chop 1 red bell pepper Chop 1 red bell pepper Chopped
  • 1 Chop 1 orange bell pepper Chop 1 orange bell pepper Chopped
  • 5 Chop 5 cloves garlic Chop 5 cloves garlic Chopped
  • 1 Tbsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/3 cup Mojo Sauce
  • 1/2 cup Butter
  • 4-5 Tbs Extra Virgin Olive Oil Divided
  • 1 bunch Flat Leaf Parsley Chopped

Instructions

Saffron Rice

  • Cook Saffron Yellow Rice as directed but add 1 packet of Sazon Goya B

Chicken

  • Cut four chicken breast halves into approx 1/2 inch chunks. In a deep skillet with 3 to 4 tablespoons of olive oil brown the chicken. Cook till no longer pink inside and remove from skillet.

Vegetables

  • Sauté all until veggies are tender but still have a crunch. Sprinkle with salt and pepper and add Mojo and Sazon. Mix the chicken and veggies all together in large bowl and turn out into a casserole dish. Dress with Parsley for Presentation.

Sopapilla Cheesecake

Course: Dessert
Cuisine: Mexican
Author: Kathryn Raaker

Ingredients

Main Ingrediants

  • 16 oz Soft Philadelphia cream cheese (Two 8 oz packages)
  • 1 1/2 cups Granulated Sugar
  • 1 tsp vanilla extract
  • 2 cans 8 ounce cans crescent roll dough sheets (if grocer doesn't have, use the crescent rolls but do NOT separate)
  • 1/2 cup Butter melted

Cinnamon Sugar Topping

  • 1/2 cup Granulated Sugar
  • 1 tsp Ground Cinnamon

Instructions

  • Preheat an oven to 350º F (175º C). Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown about 45 minutes. Cool completely in the pan before cutting into 12 squares.

Notes

º

Fried Sweet Plantains

Course: Side Dish

Ingredients

  • 1 cup Organic coconut oil
  • 6 Ripe Plantains (Skins will be black)
  • 1/2 cup Granulated Sugar
  • 1 tsp kosher salt
  • Pinch freshly ground pepper (to taste)

Instructions

  • Remove skins and slice plantains on the diagonal. Heat organic coconut oil to in skillet to about 350º Fry in skillet until lightly browned on both sides. Do NOT crowd the skillet, fry in batches. Sprinkle with salt, pepper and sugar Drain on paper towel and sprinkle with remaining sugar Enjoy!

Notes

350º

In this episode, Kathryn enjoys preparing some recipes for Lent. Join Kathryn and Father Andrew as they prepare a Shrimp Ceviche, Scorched Brussel Sprouts, and Shrimp and Pasta.

Father Andrew’s Ceviche

This dish is prepared by "cooking" the shrimp in a marinade. 
Author: Fr Andrew Umberg

Ingredients

  • 1 lb raw large shrimp peeled and deveined
  • 1/4 cup fresh lemon juice about two lemons
  • 1/4 cup fresh lime juice about 3 limes
  • 1 jalapeno pepper seeds and vein removed, minced
  • 1/2 cup chopped fresh cilantro
  • 1 Tbsp minced garlic
  • 1/4 cup red onion finely chopped
  • kosher salt and fresh ground pepper
  • 1/4 c Italian Parsley chopped
  • 1/16 tsp Cayenne Pepper
  • 2 Tbsp Virgin Olive Oil
  • ¼ tsp black Pepper

Instructions

  • First, blister the Jalapeno Pepper either over an open flame or in the oven using the broiler until the skin is blackened. Let it cool in a bowl that is covered with plastic wrap. Once cooled, remove skin and seeds and dice the pepper.
  • Next, dice the raw Shrimp into the small pieces (about 1/2 inch) and put them in the bowl and add both the lemon and lime juice. Stir in the Jalapeno, garlic, onion, and 1/4 c chopped parsley.
  • Add the Cayenne Pepper, olive oil, salt, and Black Pepper.
  • Lastly, chill for about 2-3 hours. Then plate and serve the Ceviche.

Chinese Wok Scorched Brussel Sprouts

These scorched Brussel Sprouts are an excellent side dish for meals during Lent or any other time of the year.
Author: Kathryn Raaker

Ingredients

  • ½ large bag Brussel Sprouts
  • 4 tablespoons Peanut oil
  • 2 Jalapeno Peppers (cut and seeded- quarter)
  • ½ Can of Pineapple –chopped
  • 2 Tablespoon of Garlic
  • 1/16 tablespoon Cayenne
  • ½ of the can of juice

Instructions

  • Cut the knobs off Brussel Sprouts and quarter them.
  • Next, scald the Jalapeno Peppers in a skillet and then add the Brussel Sprouts.
  • Add about 1/16 tablespoon of Cayenne Pepper and cook for 4 to 5 minutes
  • Finally, add Pineapple chunks to the mixture and cook for about 2-3 minutes or until the pineapple is heated through.
  • Put the mixture into a bowl.

Pasta and Shrimp-Fr Andrew

This is a twist on Father Andrew's Shrimp & Pasta dish.
Course: Main Course
Cuisine: American
Keyword: Lent, Shrimp, Pasta, garlic,
Servings: 6 people
Author: Father Andrew Umberg

Ingredients

  • 1/2 box Rotini pasta
  • 1/2 cup Olive oil
  • 2 tablespoons butter
  • 1 teaspoon sea salt
  • 2 Tbsp Garlic or dried onion Minced
  • 1 pound Fresh Shrimp (peeled and deveined)
  • ¼ tsp Black Pepper (Fresh Ground)
  • 20 Club Crackers Crushed
  • 1 bunch Italian Parsley
  • Romano Cheese or Parmesan for taste

Instructions

  • Cook pasta until al dente
  • Add Olive oil and Butter to a skillet heat it up then add the Garlic, salt the garlic and the add shrimp
  • Cook the shrimp until it’s a light pink -Make sure the shrimp is done
  • Add cooked pasta to the shrimp mixture
  • Chop parsley and add to mixture
  • Add 20 Club Crackers- smash the crackers into the mixture.
  • Ready to serve it.
  • Put the Pasta onto a platter and then add Parmesan Romano Cheese

Kathryn and regular guest Chef, Marty Schultes try out some new gadgets and prepare a couple of party recipes for kids of all ages.

In the second half of the show, Kathryn and Marty make a wonderful Mexican favorite, Beef Empanada Dish for taking to Potlucks. Delicious!!!!

Unicorn Doo Doo Cakes

Cute Party Cakes for Children
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Dessert
Servings: 16 cones

Ingredients

  • 1 Box White Cake Mix Make the cake according to Box directions
  • 24 Flat-bottomed Ice cream Cones May have leftover batter
  • 4 Food Coloring Colors of your choice

Instructions

  • Directions Prepare cake mix according to directions. Divide the Batter into four smaller bowls. Color each batter with a color of your choice example Pink, Purple, Blue and yellow. Spoon the different color batters, in layers, into the cones, filling 1/4 of the cup Fill each cone about 3/4 full of batter, up to first ridge. ... Bake at 350 Degrees F (175 degrees C) for 15 to 18 minutes. Cool Completely before proceeding.
    Non iced cupcakes
  • Divide the frosting into 3 or 4 bowls, add different color food coloring to each bowl. Prepare a Pipping Bag with a star tip. Spread the one color along one -quarter side of the bag. Spread the next color onto another, followed by the next color, and lastly the last color. Start Pipe rosettes onto the cupcake. Sprinkle with edible glitter.

Empanada Sunburst

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Dish
Cuisine: Mexican
Servings: 12 people

Ingredients

  • 1 Tbs. olive oil
  • 1 medium onion
  • 2 cloves garlic-optional minced
  • 1 medium Bell Pepper Red diced
  • 1 tsp Paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder I used a 1 TBSP
  • 1 6 oz. can tomato paste
  • 1 cup frozen or fresh corn I used fresh corn
  • 1 lb lean ground beef, chicken, or turkey

Pie Crusts

  • 3 cups All Purpose Flour
  • 1 1/2 sticks Butter diced
  • 1/2 cup milk can be lactose free - I use ice water 1/4 cup
  • 1 tsp sugar optional

Instructions

  • Heat oven to 400 degrees Fahrenheit. For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  • Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
  • Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
  • Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.

In this episode, Kathryn is preparing diabetic friendly recipes with chef and patient advocate, Chelest Fuller from NxStage. Some of the recipes are available on the Fresenius Kidney Care website.

Spicy Grilled Pork Chops with Peach Glaze

This recipe is from Fresenius Kidney Care website. (https://www.freseniuskidneycare.com/eating-well/recipes/dinners/spicy-grilled-pork-chops-with-peach-glaze)
Course: Main Dish
Cuisine: American
Servings: 8 servings
Calories: 357kcal
Author: Chef Aaron McCargo, Jr.

Ingredients

  • 8 4 oz center-cut pork chops boneless pork chops
  • 1 cup peach preserves
  • 2 Tbsp cilantro
  • lime zest of one lime
  • ¼ cup lime juice
  • 1 Tbsp low-sodium soy sauce
  • 1 tsp smoked paprika
  • 2 tsp dried onion flakes
  • ½ tsp red pepper flakes
  • ½ tsp black pepper
  • ¼ cup olive oil

Instructions

  • Heat grill or switch on electric griddle to high setting.
  • Mix all ingredients (except pork chops) in small bowl until well incorporated.
  • Remove a quarter of the mix and set aside and put the remaining marinade in a storage bag with pork chops and marinate for 4 hours (overnight is even better).
  • Grill pork chops for 6–8 minutes each side.
  • Glaze one last time before removing from grill and let rest on plates or platter for 7–10 minutes before serving.

Notes

TIP: Save the extra peach glaze and use it to spice up other grilled meats and poultry.

Lemon Chicken with Sea shell Pasta

Course: Main Dish
Servings: 4 Servings

Ingredients

  • 3 Half Chicken Breasts Pound Flat (between plastic wrap)
  • 1 32 oz box Fat Free no salt Chicken Broth
  • 1/4 cup Cilantro – Fresh –Chopped divided (Optional-substitute Italian/Flat Leaf Parsley)
  • 2 teaspoons Black Pepper
  • 2 Lemons (juiced)
  • 1/2 cup Miniature Seashell Pasta (Medium is a alternative)

Instructions

  • Cut chicken into small cubes then poach in broth until done.
  • Add half of the chopped cilantro, lemon juice, pepper to the chicken and broth.
  • Add the miniature seashells pasta and cook for another 8 to 10 minutes.
  • If you want to thicken the mixture use 1 tablespoon of cornstarch to some of the liquid about a ½ cup and whisk in a small bowl then add to the chicken mixture and stir it will thicken and then turn off. a
  • Top with the last of the cilantro and serve.

Mashed Cauliflower

Servings: 3 Serving

Ingredients

  • 10 ounces frozen cauliflower
  • 2 tablespoons canola oil or Olive Oil
  • 1/2 large onion sliced – chopped fine
  • 2 tablespoons Non Fat Yogurt
  • 1 teaspoon Fresh Parsley Chopped
  • 1 teaspoon Lemon and Pepper Spice

Instructions

  • Bring water to a boil in a saucepan. Add cauliflower, reduce heat to medium-low, place a cover on a saucepan, and cook cauliflower until tender, about 10 minutes; drain. Set cauliflower aside to cool for about 5 minutes; transfer to a blender. (We cooked in Microwave for 6 min)
  • 1. Heat oil in a skillet over medium-high heat. Cook and stir onion and in hot oil until tender, 3 to 5 minutes. Set aside to cool for about 5 minutes; add to blender.
  • 2. Pour yogurt into a blender or food processor with cauliflower and onion mixture; blend until smooth. Season with parsley lemon and Pepper to serve.

Sautéed Collard Greens

Course: Side Dish

Ingredients

  • 8 cups fresh collard greens chopped and blanched
  • 2 tablespoons olive oil
  • 1 tablespoon butter unsalted
  • 1/4 cup onions finely diced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground black pepper
  • 1 tablespoon vinegar optional

Instructions

  • Blanch the collard greens by putting them into a pot of boiling water for 30 seconds.
  • Strain the boiling water off and quickly transfer the greens to a large bowl of ice water. Let cool, then strain and dry the greens and set them aside.
  • In a large sauté pan on medium-high heat, melt the butter and oil together. Add onions and garlic, and cook until slightly browned, about 4–6 minutes. Add collard greens and black and red pepper, then cook for 5–8 minutes on high heat, stirring constantly.
  • Remove from heat, add vinegar, if desired, and stir.

Very Berry Bread Pudding

Course: Dessert
Servings: 10 servings

Ingredients

  • 8 cups cubed challah bread
  • 6 large eggs beaten
  • 2 cups heavy cream
  • 12 ounce bag frozen berry medley thawed
  • 1/2 cup sugar
  • 2 tablespoons vanilla
  • 1 tablespoon orange zest
  • 1/2 teaspoon cinnamon
  • Whipped cream

Instructions

  • Preheat the oven to 375° F.
  • 1. Beat eggs, sugar, and cream, orange zest, vanilla and cinnamon until smooth.
  • 2. Mix in bread cubes and fruit with hands.
  • 3. Pour into buttered/greased pan and bake covered in foil for 35 minutes. If using butter, make sure it is unsalted.
  • 4. Remove foil and bake for 15 additional minutes.
  • 5. Turn off oven and let sit in oven for 10 minutes.
  • 6. Cut, then serve topped with whipped cream.

Notes

TIPS: Serve as a special breakfast treat or for holiday brunch. If you wish to store or make it ahead of time, Very Berry Bread Pudding can be frozen until ready to thaw and reheat.

Shrimp Spread

Servings: 4 servings

Ingredients

  • 1/4 cup Reduced fat cream cheese softened
  • 2 1/2 ounces cooked shelled shrimp
  • 1 tablespoon no salt added catsup (Heinz was used)
  • 1/4 teaspoon Tabasco Sauce
  • 1 teaspoon Worchester sauce
  • 1/2 teaspoon Mrs. Dash lemon herb seasoning
  • 24 Matzo cracker miniatures or Matzo Crackers (break them up into squares)
  • Minced or fresh parsley for garnish

Instructions

  • Mince shrimp and stir into cream cheese
  • Stir in catsup, Tabasco sauce, Worcestershire sauce and Mrs. Dash herb seasoning.
  • Place 1 teaspoon of spread on each cracker. Garnish with minced parsley.

Notes

Nutrients per serving;
Calories 54
Protein 3 G
Carbohydrate 7 G
Fat 1 G
Cholesterol 21 MG
Sodium 67 MG
Potassium 51 MG
Phosphorus 29 MG

Lettuce and Spinach Leaf Salad

Important: Use exact measures to ensure potassium content is not high.
Servings: 4 Servings

Ingredients

  • 1/2 cup Raw Spinach
  • 2 cups Butterhead Lettuce
  • 1/2 cup mushroom pieces
  • 1/4 cup chopped onion
  • 1/4 cup shredded carrot

Instructions

  • Combine vegetables in a salad bowl
  • Divide into 4 portions and serve on chilled salad bowls or plates and top with Cranberry Vinaigrette Dressing.
  • Please Note: Use exact measures to ensure potassium content is not high.

Notes

Top this salad with a Cranberry Vinaigrette Dressing for a festive flavor.

Nutrients per Serving:
Calories 14
Protein 1 Gr
Carbohydrate 3 Gr
Fat 0 Gr
Cholesterol 0 MG
Sodium 10 MG
Potassium 186 MG
Phosphorus 26 MG

Cranberry Vinaigrette Dressing

Each serving is 2 tablespoon
Servings: 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/3 cup jellied cranberry sauce
  • 2 tablespoons Dijon Mustard
  • 1/3 cup white wine
  • 3 tablespoons Red Wine Vinegar
  • 1 tablespoon Mrs. Dash blend herb seasoning original

Instructions

  • Heat cranberry sauce to liquefy, then add the remaining ingredients.
  • Cool and store in a jar with tight lid.
  • Place in refrigerator to blend flavors.
  • Shake well before serving. Refrigerate unused portion for up to a week.

Notes

Nutrients per Serving
Calories 60
Protein 0G
Carbohydrate 5G
Fat 4 G
Cholesterol O MG
Sodium 101 MG
Potassium 35 MG
Phosphorus 10MG

Chef Kathryn loves to make this summer spread or appetizer for her guests. So healthy you have to try it!

Avocado Tomato Spread

Prep Time10 mins
Total Time11 mins
Servings: 10 people

Ingredients

  • 4 Medium Ripe Avocados I used the Dark Black Avocados
  • 4 Small firm Roma tomatoes diced them
  • 1/4 cup white onion diced
  • 2 Tablespoons fresh cilantro chopped fine
  • 1 small Jalapeno Pepper seeded and chopped
  • 1/2 medium Green Bell Pepper seeded and chopped into thin strips
  • 1/2 medium Yellow Bell Pepper seeded and chopped into thin strips
  • 1/2 medium Orange Bell Pepper seeded and chopped into thin strips

Instructions

  • Cut your avocados, then put into bowl and mash them, add all chopped ingredients, leave a few red pepper strips to decorate after mixing all ingredients together then decorate the top with red strips. Refrigerate for at least an hour or two before serving with crackers or other vegetables.

Enjoy this short video where Kathryn prepares her summer salad. It is tasty, low in calories and so healthy you will love it!

Watermelon Strawberry Cucumber Salad

Prep Time6 mins
Total Time6 mins
Course: Appetizer, Side Dish
Cuisine: Comfort Foods
Servings: 5 people

Ingredients

  • 2 cups Seedless Watermelon slice in thin triangles
  • 10 medium fresh strawberries slice thin
  • 1 regular English cucumber slice thin
  • 2 Tbsl Fresh Lime Juice or Gin
  • 3 leaves Fresh Mint Leaves divide leaves

Instructions

  • Cut watermelon into triangles, about 12 or 13 then arrange watermelon triangles on a round plate, cut cucumbers an arrange cucumbers on top of watermelon then slice strawberries an add strawberries on top of cucumbers slices, spread the lime juice on top and decorate with mint leaves.

Kathryn makes a fast Jalapeno, cream cheese, and bacon appetizer.

Bacon Wrapped Jalapeno Peppers

Jalapeno Peppers stuffed with Cream Cheese and Wrapped with Bacon and then Broiled. Great Appetizer!!! Try it you will love it.
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Course: Appetizer
Cuisine: Mexican
Servings: 2

Ingredients

  • 6 Medium Jalapeno Peppers Cut in half
  • 1 8 oz Package Block Philadelphia cream cheese Softened
  • 6 Strips bacon Stringy Bacon

Instructions

  • Use plastic gloves when working with Jalapeno Peppers Cut Jalapeno Peppers in Half (long ways) Clean all the seeds out of the peppers then take your cream cheese put in bowl and mash it. Then scoop up cream cheese with your hand and put it in the Jalapeno pepper to fill it completely. Then take the strip of bacon and wrap completely around the pepper put into pan and broil until bacon is browned.