Valentine’s Day Recipes 2023

by
Chef Kathryn prepares some Valentine's Day food.

For Valentine’s Day this year, I am making my B & B Chicken, Red Velvet Cupcakes, and some special Valentine’s Day cocktails. 

Year’s ago, when we were on holiday, we went cross-country skiing with a group of friends. Unfortunately, I fell and broke my arm, but it was my day to cook, and I wouldn’t let a broken arm stop me from cooking. That day I created my B & B Chicken, which I now make every year. So join me as I prepare a Valentine’s Day favorite along with some simple desserts and beverages. I want to thank my fabulous sponsors whose products I used to make this wonderful Valentine’s Day meal, Cornhusker Kitchen’s Duck Fat Spray and Beehealthy Honey. 

red velvet cupcakes
Print Recipe

Red Velvet Cupcakes

Ingredients

  • 1 Red Velvet Cake Mix
  • 3 Eggs
  • 1 1/4 cup water
  • 1/2 cup avocado oil

Instructions

  • Preheat oven to 350F and line 2 muffin pans with cupcake papers. Fill using a 1/4th cup scoop. Bake for 14-19 min. Frost with cool whip or a *honey cream cheese frosting.

Notes

*Honey Cream Cheese Frosting
½ cup unsalted butter, room temperature
8 oz cream cheese, room temperature
¼ cup honey
½ tsp vanilla
Be sure your butter and cream cheese is at room temperature before mixing (Do NOT use whipped cream cheese)
Using a stand mixer with the wire beater (if you don't have a stand mixer, you can use a hand mixer, just make sure it is fluffy before adding honey), whip the butter and cream cheese until fluffy. Be sure to scrape down the sides of the bowl. Next add honey. Mix again until fluffy. Lastly, add pure vanilla extract and mix until incorporated.

 

B&B (Brandy and Benedictine) Chicken
Print Recipe

Chef Kathryn’s B&B Chicken

Ingredients

Poach Chicken

  • 3 chicken breasts
  • 2 cups Chicken Broth
  • 4 cups water

Sauce

  • 1 cup B & B (Brandy and Benedictine)
  • 1 1/2 cups sour cream
  • 6 miniature peppers cleaned and cut into strips or diced
  • 5.25 oz Diced Pimientos approx. 3/4th of a 7 oz jar
  • 2 cans - Cream of Chicken Soup (10.75 oz cans)
  • 2 cans Cream of Mushroom Soup (10.75 oz cans)
  • 15 button mushrooms sliced or chopped
  • 2 Tbsp butter
  • 10 oz bag frozen sweet peas 15 oz can of sweet peas, drained.
  • 1 Tbsp lemon pepper
  • 16-20 oz Half and Half
  • 6 Pepperidge Farms Pastry Puffs Shells baked as directed on package

Instructions

Poach Chicken

  • Bring the Stock and water to a boil and reduce to simmer. Add chicken to liquid and cover for 15 min. Remove from liquid and cut into cubes or shred.
  • Remove breasts and cool to room temp.

Puff Pastry

  • Pre heat oven to 425° F and Bake pastry shells on a cookie sheet on the middle rack bake for 18 to 25 minutes until light brown.

Sauce

  • Chop chicken breasts into bite size pieces.
  • Slice or dice cleaned peppers and set aside
  • In a medium low heat, melt butter in a large skillet and sauté the sliced mushrooms until lightly brown. Note: do not crowd the mushrooms or they will not brown.
  • Next add the chicken, sour cream, cream of mushroom soup, cream of chicken soup, lemon pepper seasoning, miniature peppers, diced Pimiento and B&B. Blend all ingredients together then slowly add half & half to the mixture.
  • Cook chicken mixture for about 35 to 40 minutes on low heat, stirring frequently.
  • Serve on the pastry shells.

 

Feta Strawberry salad
Print Recipe

Chef Kathryn’s Strawberry Feta Salad

Ingredients

Dressing ingrediants

  • ½ cup Canola or Avocado oil
  • ½ cup Raspberry Vinegar
  • ½ cup Brown Sugar
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Bee healthy Honey

Salad ingredients

  • 2 cups salad greens I used romaine torn into bite sized pieces
  • 1 Pint strawberries quartered
  • ½ cup silvered almonds
  • salt and pepper
  • Feta Cheese crumbled

Instructions

Salad Assembly

  • Combine greens, strawberries, and Almonds

Dressing

  • In a small bowl or jar combine oil, brown sugar, vinegar, honey, and Dijon mustard.
  • Taste and adjust to your preference, add freshly ground black pepper. Combine dressing with salad and add crumbled Feta cheese on the top of Salad. Add salt as needed. Remember that Feta is naturally salty.

 

Strawberry Cocktail
Print Recipe

Valentine's Day Beverages

Ingredients

  • Raspberry Fizz
  • 4 Raspberries
  • 2 Scoops Raspberry Sherbert about 1/4 cup
  • Sparkling White Grape Juice
  • Cranberry Gingerale
  • Add 2 berries and one scoop of sherbert to each champagne glass. Top carefully with half grape juice and half gingerale.
  • Valentine's Day Punch
  • 2 cups Cranberry or Pomegranate Juice
  • 2 cups Sparkling White Grape Juice
  • 2 cups Gingerale
  • 1 pint ice cream such as Cherry Cordial, Vanilla, etc.
  • Strawberries and raspberries

Raspberry Fizz

    Valentine's Day Punch

      Instructions

      Raspberry Fizz

      • Add 2 berries and one scoop of sherbert to each champagne glass. Top carefully with half grape juice and half gingerale.

      Valentine's Day Punch

      • Mix juices and ginerale in a punch bowl. Add scoops of the ice cream. Stir mixture. Add berries to serving glasses and top with the punch.

      Soups for the Winter Season

      by
      Chef Kathryn-Soup cooking show-web

      Kathryn prepares two interesting soups and a Classic Italian Bruschetta in this show. But first, Kathryn makes her “piece of resistance” in her orange chocolate bark. Chef Kathryn teaches you simple, easy-to-prepare favorites. First is her Creamy Leek Potato Soup, and next is her Creamy Tomato and Basil Soup. These yummy winter soups will delight the whole family. 

      Orange Coconut Chocolate Bark
      Print Recipe

      Orange Coconut Chocolate Bark

      Ingredients

      • 20 oz dark chocolate chips
      • 1/2 cup slivered almonds toasted
      • 4 Tbsp navel orange zest
      • 1/4 cup unsweetened shredded coconut

      Instructions

      • Line a baking sheet with parchment paper; set aside.
      • Melt chocolate chips in a double boiler or use electric candy melter or bowl and melt in a microwave at 20% power for 30-second intervals, stirring after each interval, until chocolate is completely melted.
      • Pour the melted chocolate onto the lined baking sheet, 1/2-inch-thick Sprinkle the almonds, orange zest and coconut over the top. Refrigerate until set, about 60 minutes.
        Navel orange Bark-sheet-web
      • Break the chocolate into small pieces. Store in an airtight container in a cool, dry place for up to a week Makes 4 to 8 servings.
      Garlic-Free Italian Bruschetta
      Print Recipe

      Classic Italian Bruschett

      Recipe from Town House Pita Crackers

      Ingredients

      • 1 ½ cups Chopped and seeded tomatoes
      • 1 tsp lemon Juice
      • 3 Tbsp Finely Shredded Parmesan Cheese
      • ½ tsp onion powder or minced onion 1/2 tsp garlic in original recipe
      • 2 Tbsp sliced green Onion
      • ¼ tsp Pepper- I used 1 teaspoon of Kathryn lemon and Pepper seasoning
      • 1 Tbsp Olive oil
      • 1 Tbsp Fresh Basil chopped
      • Pita Crackers Sea Salt

      Instructions

      • In Medium Bowl combine Tomato, cheese onion, Olive Oil, Fresh Basil, Lemon juice, (Garlic) I used Onion powder. I used my Lemon and Peper seasoning or Pepper. Serve with Town House Pita Sea Salt

       

      Cream of Potato Leek Soup
      Print Recipe

      Chef Kathryn’s Cream of Leek and Potato Soup

      Ingredients

      • 2 Tbsp butter or margarine
      • 4 chopped Leeks – both green Part and tops
      • 3 Potatoes Peeled and Chopped
      • 1 medium onion chopped (1/2 cup)
      • 1 tsp Lemon and Pepper seasoning
      • 1/2 tsp salt
      • 1 / 4 tsp pepper
      • 24 oz sodium free or reduced sodium chicken broth
      • 1 cup water
      • 10 oz Half and Half or Heavy cream

      Instructions

      • Chop up all vegetables and add to chicken broth in a large pot till vegetables are tender about 10 minutes. Then add in baches out in blender or food processor and blend until liquid put into a large pot and add all spices to mixture. Then heat on low flame add the cream until well blended. Serve with Crusty bread or crackers.

       

      Garlic Free Creamy Tomato soup
      Print Recipe

      Chef Kathryn Garlic-Free Tomato Soup

      Course: Main Course, Soup
      Cuisine: Comfort Foods

      Ingredients

      • 1 Tbsp olive oil
      • 2 Tbsp butter
      • 1 yellow onion chopped
      • 1 28-ounce can Chopped
      • 4 cups Chicken Broth- no sodium
      • Heavy Cream or Half and Half
      • 1 tsp Lemon Pepper
      • Salt and pepper to taste
      • 1 Tbsp Fresh Basil chopped
      • ¼ tsp oregano

      Instructions

      • In a large pot or saucepan, heat the oil and butter over medium heat. Add onion and sauté for 4 minutes or until translucent. Stir in tomatoes and broth. Bring to a boil over high heat. Reduce heat to low and simmer for 8 to 9 minutes. Remove from heat. Using blender, puree soup until in batches, then return to pot. Return to heat and stir in cream. Season with salt and pepper to taste. Serve hot, with a drizzle of cream swirled.

      Christmas Treats with Cassie

      by
      Chef Kathryn Raaker with Cassie

      The Chef You and I Show with Kathryn and Cassie, and they make everything chocolate. Cassie makes cookies, brownies, and her very favorite hot chocolate bombs. In addition, Kathryn makes cranberry brie bites.

      Print Recipe

      Hot Chocolate Bomb Cups

      Ingredients

      • 3-4 ounces Chocolate melting wafers
      • 3-4 packages Hot Chocolate mix
      • 10 Mini marshmallows
      • Holiday sprinkles (optional)
      • 3-4 small paper cups

      Instructions

      • Melt the chocolate wafers according to package instructions.
      • Using scissors, cut up the seam to (but not through) the bottom of the cup. Place a piece of tape on the cut line to secure in place.
      • Pour in about 3 Tbsp of the melted chocolate in an the cup, twisting as you do this to coat the cup.
      • Turn the cup upside down on a piece of parchment to allow any extra chocolate to drip off and cover the entire of the cup.
      • Place the cup in the freezer for 7-9 minutes to set.
      • Add the hot chocolate mix to the cup. If you are adding any other special ingredients, add them now. Add more melted chocolate on top of that filling it 3/4 full. Return to freezer to harden for 18-25 minutes.
      • To enjoy, heat up a cup of milk in the microwave or on the stove. Add the chocolate bomb to a mug and pour enough of the hot milk to cover the chocolate bomb. Stir the chocolate bomb cup and as the chocolate melts, the hot cocoa mix inside the cup will release. Enjoy.

       

      Print Recipe

      Original Nestle Toll House Chocolate Chip Cookies

      This original Toll House cookie recipe from Nestlé evokes pleasant childhood memories. Sweet, perfectly chewy, and hard to resist, this famous American chocolate chip cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk. Cookies can be stored in the refrigerator for up to one week or in the freezer for up to eight weeks. Ingredients

      Ingredients

      • 2 ¼ cups all-purpose flour
      • 1 teaspoon baking soda
      • 1 teaspoon salt
      • 1 cup butter room temperature
      • ¾ cup white sugar
      • ¾ cup packed brown sugar
      • 1 teaspoon vanilla extract
      • 2 large eggs
      • 2 cups semisweet chocolate chips such as Nestlé Toll House
      • 1 cup chopped nuts – Optional

      Instructions

      • Preheat the oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in small bowl. Beat butter, white sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Cassie Rolled them We sprayed with the Cornhuskers Duck Fat Spray .
      • Bake in the preheated oven until golden brown, 9 to 11 minutes, switching racks halfway through. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

       

      Print Recipe

      Cassie Brownies

      Ingredients

      • 1 Box Betty Crocker Fudge Brownies
      • ¼ cup water
      • ½ cup Vegetable Oil
      • 2 eggs

      Instructions

      • PreHeat oven to 350° F. Grease bottom of pan.
      • Stir Brownie Mix, water, oil and eggs in medium bowl until well blended. Spr
      • Spread in pan.
      • Bake at 350 for 13X9 PAN – 28-30 Minutes or when toothpick inserted 2 inches from side of pan comes out almost clean; cool.

       

       

      Italian Meal with Kathryn and Marty

      by
      Kathryn Raaker and guest, Marty Schultes, prepare an Italian meal.

      The Chef, You and I Show with Kathryn Raaker and her Guest, Marty Schultes. Kathryn and Marty enjoy making different dishes, including appetizers, salads, and main dishes.

      Bolognese on pasta
      Print Recipe

      Garlic Free Bolognese

      This original recipe came from Pure Wow Slow cooker Bolognese

      Ingredients

      • 1 small onion peeled chopped
      • 1 small small carrot peeled
      • 1 celery stalk chopped
      • Extra-virgin olive oil
      • Kosher salt and freshly ground black pepper
      • 1 pound ground beef – lean beef or ground sirloin
      • 6 oz can tomato paste
      • ¾ cup white wine
      • 2 cups chicken stock
      • 1 cup milk
      • 1- pound pappardelle or other long pasta

      Instructions

      • Grate the carrot, chop the onion and celery.Then in a large skillet add 2 tablespoons of Olive oil . Brown the meat, then add the rest of the ingriedients.
      • On our show it was a 45-to 60 on top of the show in 360 cookware skillet.

       

      Cucumber appetizer
      Print Recipe

      Cucumber Appetizer

      By Chef Kathryn

      Ingredients

      • 2 cucumbers Peeled in strips do not peel the whole cucumber
      • 12 cherry tomatoes - Chopped or 2 small tomatoes chopped
      • 8 oz. cream cheese room temperature
      • 1 package Ranch Dip
      • 1 Tbsp fresh dill
      • 1 cup of sour cream
      • black pepper for garnish, optional

      Instructions

      • Slice the cucumbers in ½ slices put aside.
      • Blend softened cream cheese and add package if Ranch dip, add dill and 1 cup of sour cream mix until everything is blended and smooth. Take pipping Bag and fill it with the creamed mixture. Assemble the sliced cucumber on a serving dish and then pipe the mixture on top of each cucumber. Add a piece of the tomato on the top of the pipping. Refrigerate until ready to serve your guest.

       

      Spinach Dip in a bread bowl
      Print Recipe

      Spinach Dip in a Bread Bowl

      Ingredients

      • 2 to 3 cups sour cream
      • 1 ounce dried onion mix
      • 10 ounces frozen chopped spinach, thawed and well drained
      • 1/2 cup chopped onion
      • 2 tsp teaspoon fresh basil
      • 1/2 tsp dried oregano
      • 1 lbs round loaf of bread

      Instructions

      • In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces.
      • Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

       

      Chopped Italian salad
      Print Recipe

      Italian Salad

      Chef Kathryn Raaker

      Ingredients

      • ½ cup Extra virgin Olive oil
      • ⅓ cup rice vinegar
      • ½ cup white wine
      • 1 Tbsp white sugar
      • 1 tsp fresh thyme chopped
      • ½ tsp dry mustard
      • 8 oz can artichoke hearts drained and chopped
      • 5 cups romaine lettuce - rinsed dried, and chopped
      • 1 red bell pepper cut into strips
      • 1 carrot grated
      • 1 small red onion thinly sliced
      • ¼ cup black olives
      • ¼ cup pitted green olives
      • ½ cucumber chopped
      • 2 Tbsp Romano cheese grated
      • Ground black pepper to taste

      Instructions

      • In a large bowl add the chopped lettuce put aside. In a separate bowl add red bell pepper, carrot, red onion, black olives, green olives, artichoke, cucumber, and Romano cheese. Season with pepper, add oil, rice vinegar, sugar, thyme, dry mustard and wine mix in with the ingredients. Then add the chopped lettuce and mix well refrigerate for one hour and serve.

      Polish Recipes & Italian Appetizer

      by
      Polish and Italian foods

      In this installment of The Chef You and I, Kathryn Raaker prepares Polish Dishes from her family from years ago. In addition, Kathryn makes an excellent Roasted Grapes and Olive Bruschetta with Goat cheese. Watch as Kathryn makes her Grandmother Bochenek’s Polish Potato Salad, a classic Polish Beet soup, and finishes the meal with a Plum Polish Cake.

      Plum Cake
      Print Recipe

      Polish Plum Cake

      Adapted from a Recipe from my grandmother Stella Bochenek recipe & Barbara Rolek recipe

      Ingredients

      Cake

      • 2 1/3 cups all-purpose flour
      • 2 1/2 tsp baking powder
      • 3/4 tsp salt
      • 1 ½ cups sugar
      • 1/2 cup 4 ounces unsalted butter, room temperature
      • 1 cup milk
      • 2 large eggs room temperature
      • 10 small to medium fresh plums I used Purple small Plums halved pitted

      Streusel Topping

      • 1/4 cup sugar
      • 1 tsp ground Cinnamon
      • 3 Tbsp cold unsalted butter cut into pieces
      • ½ cup crushed walnuts or almonds

      Instructions

      Cake

      • Lightly coat a 13 x 9-inch baking dish with cooking spray. I used Cornhuskers Gourmet Duck Fat Spray.
      • In a large bowl, combine the flour, baking powder, salt, and 1 to ½ cup of sugar
      • Add the room-temperature butter, milk, and eggs. Beat with a hand mixer at medium speed for 4 minutes or until all of the ingredients combine. Pour the batter into the prepared pan. Position the plum halves on top, cut side up, pushing them down slightly into the batter.

      Streusel Topping:

      • Cut the remaining 1/4 cup of sugar and the cloves into 3 tablespoons of cold butter until crumbs form. Sprinkle it over the plums. Bake the cake on the center oven rack for about 40 minutes or until a toothpick inserted in several places comes out clean.
      • After it cools Sprinkle Confectionary Sugar on the whole cake and cut into squares.
      Roasted Green Grapes and Olive Bruschetta
      Print Recipe

      Roasted Green Grapes and Olive Bruschetta

      Recipe provided by Costco Farm to Table

      Ingredients

      • 2 cups Seedless Green Grapes stems removed
      • 1 cup I Green Olives -pitted
      • 1 cup of Black Olives – Pitted
      • 1/2 tsp kosher salt
      • 1 Teaspoon 1/2 tsp fresh thyme leaves
      • ½ cup olive oil divided – ¼ for each part of the recipe
      • 1/3 cup of fresh basil leaves roughly chopped
      • 10.5 oz soft goat cheese
      • 10 slices baguette lightly toasted

      Instructions

      • Preheat oven to 400° F.
      • Combine and stir grapes, olives, salt, thyme and1/4 cup olive oil in a medium baking dish. Roast 35 to 45 minutes, until grapes have softened and wrinkled.
      • While grapes are roasting, combine basil and remaining olive oil in a blender. Blend 1 to 2 minutes until almost smooth.
      • To assemble the bruschetta, spread about 1 Tbsp goat cheese onto each toast Top with 1 to 2 Tbsp of the grape-olive mixture. Drizzle bruschetta with basil oil and serve. Makes 16 servings
      Polish Beets
      Print Recipe

      Easy Polish Beet Soup (Barszcz Czysty Czerwony)

      Ingredients

      • 4 whole beets about 1 pound, (or 2 cups sliced canned or jarred beets)
      • 4 cups stock chicken, beef, mushroom, or vegetable
      • 1 shallot chopped fine
      • 2 tablespoons fresh lemon juice or 1 tablespoon red wine vinegar
      • 1 teaspoon sugar
      • Salt to taste
      • Black pepper to taste

      Instructions

      • In a medium pot, bring beef or vegetable stock to a boil. Add the cut beets, shallot lemon juice, sugar, salt, and pepper. Simmer 8 minutes.
      Polish Potato Salad
      Print Recipe

      Polish Potato Salad

      Ingredients

      • 2-3 White Potatoes skins scrubbed, boiled in jackets
      • 2 ribs of Celery
      • 2 Tbsp Sweet pickle relish
      • 1/2 Sweet Onion
      • 2 Sour Apples
      • 1 can 15 oz Sweet Peas drained
      • 3 hardboiled Eggs peeled
      • 1/4 cup Mayonnaise Replace part or all of the Mayonnaise with Sour Cream or Plain Yogurt (more, if desired)
      • 1/2 lb diced Ham
      • 1-2 tablespoons fresh chopped Dill
      • Salt and Pepper to taste

      Instructions

      • Peel and dice the potatoes in 1/4 inch cubes.
      • Dice all other vegetables (except peas) to about the same size as the peas, smaller than the potatoes.
      • Mix all together.
      • Garnish with another hardboiled egg

      Fall Appetizers

      by

      In this episode of The Chef, You and I Show, Kathryn prepares some Fall appetizers. Kathryn would like to welcome one of her newest sponsors, GrillLIIGHT as well as Cornhuskers Gourmet Duck Fat Spray. Her first recipe is a Fall Charcuterie Board courtesy of the Washington Apple Commission, Apple Harvest Charcuterie Board. Next, she prepares a yummy Chicken Cranberry Salad and Fresh fruit Grape Salad. Finally, Kathryn prepares Grilled Onion and Swiss Flatbread. 

      Simple Charcuterie
      Print Recipe

      Apple Harvest Charcuterie Board with Pumpkin Yogurt Dip

      Recipe Courtesy from The Washington Apple Commission – from Costco Magazine

      Ingredients

      Pumpkin Yogurt Dip

      • 1 cup plain yogurt
      • 1 cup canned pumpkin puree
      • 4 Tbsp maple syrup
      • 1 ½ tsp pumpkin pie spice

      Board Ingredients

      • 2 Gala apple cored and sliced
      • 1 Honeycrisp apple cored and sliced
      • 7 oz salami sliced
      • 1 block white cheddar Cheese cut in cubes I used 4 slices of Swiss cheese
      • 1 cup dried cranberries
      • ½ cup crushed cashews
      • 2 Pkgs assortment of crackers
      Chicken Salad
      Print Recipe

      Costco’s Food to Table Cranberry Chicken Salad

      Revised by Kathryn Raaker
      Servings: 4 sandwiches

      Ingredients

      • ¾ cup Miracle Whip Light
      • ½ tsp paprika
      • ¾ cup dried cranberries
      • ¾ cup celery chopped
      • 1 green onion Thinly sliced
      • ¼ cup pecans chopped (optional)
      • 3 Chicken Breasts Cooked and chopped

      Instructions

      • In a medium bowl. mix together mayonnaise and paprika. Blend in dried cranberries. celery, green onion, and nuts. Add chopped and gently blend. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour. Served on Croissant’s or Thin Bread
      Flatbread with onions and swiss cheese
      Print Recipe

      Grilled Onion and Swiss Flatbread

      Original from Costco and Recipe from Cathy Roma (whatshouldimakefor.com)
      Servings: 4 rounds

      Ingredients

      • 2 sweet onions peeled and sliced into rounds
      • 2 flatbread 8-inch rounds, such as naan
      • 7 oz Swiss cheese 10 slices
      • 3 Tbsp honey
      • 1 Tbsp fresh thyme minced
      • 2 Tbsp chives minced

      Instructions

      • Heat a grill to medium-high
      • Spray the onion slices with Cornhuskers Gourmet Duck Fat Spray. Season lightly with salt and pepper. Grill the onions until softened and browned on both sides, flipping once. Remove to a plate.
      • Brush both sides of the flatbread with Cornhuskers Gourmet Duck Fat Spray sprinkle with salt and pepper. Lay the flatbread on the grill, and grill for 1 to 2 minutes. Remove the flatbread from the grill and top (on the grilled side) with cheese, onions (breaking up the rounds), add honey and thyme. Season lightly with salt and pepper.
      • Turn off one side of the grill, keeping other side on medium-high. Place the topped flatbreads on the cool side of the grill; close the top. Grill until the flatbread is golden and toasted around the edges and the cheese is melty, about 3 to 4 minutes.
      • Drizzle with remaining sprinkle with chives and a pinch of salt. Slice and serve.

      Notes

      I sprayed Cornhuskers Gourmet Duck Fat Spray on the onions and used a piece of aluminum Foil on the grill, and sprayed it with Cornhuskers Gourmet Duck Fat Spray, also.
      Fruit Salad
      Print Recipe

      Kathryn’s Fall Fruit Salad

      Ingredients

      • 2 cups Watermelon cut into cubes
      • 1 cup Blueberries fresh or frozen (defrosted)
      • 1 cup green grapes sliced
      • 2 kiwis chopped
      • 2 Avocados sliced
      • 1 Gala apple sliced
      • 1 Apple chopped
      • 1 nectarine chopped
      • ½ cup Pecans or Walnuts roughly chopped
      • ½ cup You favorite Vinaigrette Poppy seed or a similar light vinaigrette

      Instructions

      • In a large bowl add all ingredients mix and serve with your favorite dressing.

      Kathryn’s Garlic-Free Lemon Pepper

      by
      Kathryn's Garlic-Free Lemon Pepper

      Since I have a garlic allergy, I created a recipe for Garlic-Free Lemon Pepper.

      Kathryn's Garlic-Free Lemon Pepper
      Print Recipe

      Kathryn’s Garlic-Free Lemon Pepper

      Ingredients

      • ½ cup Lemon Zest about 9 small lemons (Only the yellow part of the lemon)
      • 1 tsp onion powder
      • 2 ½ Tbsp Ground Black Pepper Fresh ground is best.
      • 1 tsp Turmeric optional
      • 1 tsp Coriander optional
      • 1 tsp Ground Himalayan or Kosher salt (NuSalt is a good alternative if you are on low salt diet)

      Instructions

      • Zest 9 lemons on a cookie sheet lined with parchment paper. Spread out the zest with a fork then put in a 170-degree (or the warm setting) pre heated oven for about 30 minutes. Let it cool completely and then add all ingredients together and put it in an airtight container.

      Freeze Those Lemons

      • Remember to save those lemons! Just pop them into a freezer bag and when you are ready to use one, just thaw it in the refrigerator the day before. Then juice as normal. Great way to preserve any citrus when they are in season.

      Summer Grilling 2022

      by

      Kathryn Raaker makes grilling easy with Circle B Marina’s Kitchen recipes for Coffee Molasses Marinated Pork Chops* (*Please note, the recipe calls for fresh thyme, not dill), and Blackberry Cobbler, Chef Kathryn’s Cucumber Appetizer, Grilled Potatoes, and Sweet Onions, Fresh Watermelon salad, and a fresh Summer Fruit Tart. Our sponsors make this show possible, so please visit Corn Huskers Duck Fat Spray, vaporless cooking with American-made pans from 360 Cookware, and the amazing sustainable pork from Circle B and Marina’s Kitchen (BTW, did you know it is also Keto, Gluten-Free, and Nitrite-Free?) Healthier food for Healthy Grilling.

      My recipe for Garlic-free Lemon pepper is below.

      Cornhusker Kitchen

      I want to thank my sponsors, and if you are interested in their products, please click on their images. 

       

      Coffee and Molasses Marinated Pork Chop and Grilled Potatoes an Onios
      Print Recipe

      Coffee-Molasses Marinated Pork Chops

      Permission to use Recipe Provided by Circle B Ranch and Marina Kitchen

      Ingredients

      • 3/4 cup strongly brewed coffee cooled
      • 1/3 cup molasses
      • 6-7 sprigs fresh thyme
      • 2 Tbsp apple cider vinegar
      • 1 Tbsp Dijon mustard
      • 2 Tbsp minced garlic fresh or jarred -Optional
      • 1/2 tsp ground ginger
      • 1/2 tea lemon pepper seasoning
      • 1/2 tsp salt
      • 4 Circle B Ranch pork chops 1 inch thick, bone-in

      Instructions

      • Start by brewing coffee. You want it strong, but not too bitter as the bitterness will cause the chops to be bitter. Set aside 3/4 cup to be cooling while you whip up the marinade.
      • Why should you marinate? Four good reasons include enhancing the meat’s flavor, keeping the meat moist and juicy, creating a beautiful, crisp crust on the meat, and improving overall health by reducing unhealthy HCAs (possible carcinogens created when meats are cooked at high temperatures). The next eight ingredients make up part of the marinade, so mix them together before adding the cooled coffee.
      • Next, and this is very important, do not use all of the marinade for the meat! You will be using a portion to make a glaze to put on right before serving, so don’t use it all or you will have to make more. Simply remove 1/2 cup of the marinade and place it into a zip top bag. Then insert the pork chops, seal the bag and give it a good squish. Place in the fridge (I like to put it in a bowl or pan so that it doesn’t move around too much) for at least two hours. If you can let it go overnight, the flavors get even richer. Place the remaining marinade-that-will-become-a-glaze in a covered container in the fridge until needed.
      • About twenty minutes before you put your pork chops on the grill, pull out your leftover marinade and place it in a saucepan. You want to cook this on medium heat until it reduces by half, roughly 10-15 minutes. Remove the thyme stems before using. Turn off or keep on low until ready to use.
      • When it’s grilling time, preheat your grill to medium-high heat. Then use some oil-soaked paper towel to oil your grill a little. I find it helpful to grip the paper towel with tongs to avoid getting burned, setting things on fire and the like. You just don’t want those pork chops getting stuck. Grill 3-4 minutes per side until they reach doneness and an internal temperature that you prefer. Typically, this is 145 degrees for medium rare and 160 degrees for medium. Then place the meat on a plate to rest for approximately five minutes before spooning the glaze over the chops.
      • If you would prefer to broil instead of grill these delicious chops, broil 4-5 inches from the heat source for 4-5 minutes per side.
      Blackberry Cobbler
      Print Recipe

      Blackberry Cobbler

      Inspired by Marina’s Kitchen and Southern Living

      Ingredients

      • 2 cups fresh blackberries
      • 1 ½ cup sugar
      • 1 cup all-purpose flour
      • 1 cup milk
      • 2 tsp baking powder
      • 1/2 tsp salt
      • 1/2 cup butter melted
      • 1/2 tsp ground cinnamon – optional
      • Whipped cream or Cool Whip or Vanilla Ice Cream

      Instructions

      • Preheat oven to 375°. Stir together blackberries and sugar in a medium bowl. Let stand 25 minutes or until some liquid is released and sugar turns pink. Whisk together flour and next 3 ingredients in a medium bowl. Stir in melted butter until blended. Spread batter in an ungreased 8-inch square pan. Spoon blackberry mixture over batter; sprinkle with cinnamon. Bake at 375° for 45 to 50 minutes or until bubbly and golden brown. Serve warm with whipped cream. You can also serve this with Vanilla Ice Cream. Enjoy!
      Watermelon Salad with Pearl Mozzarella and Blueberries
      Print Recipe

      Kathryn’s Raaker’s Fresh Watermelon Salad

      Ingredients

      • 2 cups seedless Watermelon
      • 2 cups fresh Mozzarella pearls I used BelGioioso
      • ¼ cup Goat Cheese or Feta crumbled
      • ¼ cup Fresh Basil green chopped
      • ⅕ cup virgin Olive oil
      • 1 to 2 Tbsp green onions thinly sliced
      • 2 to 3 cups mixed baby greens
      • ½ cup blueberries optional
      • 1 Tbsp Balsamic vinegar Optional

      Instructions

      • Toss together the watermelon, mozzarella, basil, green onion, blueberries, and olive oil. Season with salt and pepper. Serve on a bed of mixed greens or Arugula. Drizzle your favorite Balsamic vinegar on the top and serve.
      Kathryn's Cucumber and Cheese Appetizer-web
      Print Recipe

      Kathryn’s Cucumber Appetizer

      Servings: 1

      Ingredients

      • 4 to 6 Persian or mini English Cucumbers cut in half lengthwise and clean seeds out
      • 8 oz tub Whipped cream cheese you may also use one 8 oz blocks at room temperature
      • 6 Sweet Cherry Tomatoes cut into small pieces.
      • 1 tsp lemon pepper
      • 6 green olives or capers minced (Optional)
      • 1 Tbsp olive juice omit if using capers and use 1 tsp apple cider vinegar
      • 3 Tbsp Fresh dill chopped

      Instructions

      • Clean out seeds with a small spoon.
      • Combine all the ingrediens, except tomatoes, into a small bowl and whip together until smooth.
      • After combining mixture put into a small zip lock bag cut off one corner or use a piping bag and pipe into the cucumber boats.
      • Sprinkle with the diced tomatoes and some fresh dill sprigs. Refrigerate and serve as an appetizer or a snack.
      Summer Fruit Tart with Rassberries and Nectarines-web
      Print Recipe

      Summer Fruit Tart

      Recipe from the Costco Connection – Author Jeanine Donofrio LoveofLemons .com

      Ingredients

      Pie Crust

      • 6 oz Graham Craker Crumbs or 9 Graham Crackers
      • 5 Tbsp coconut oil melted
      • 1/3 cup brown sugar
      • ½ tsp sea salt

      Filling

      • 2 8 oz cream cheese soften to room temp (You can microwave 30 to 40 seconds to soften)
      • ⅔ cup powdered add another ⅓ cup if necessary
      • 2 to 3 tsp Lemon Zest
      • 1 large lemon juiced, you will need 2 Tbsp lemon juice
      • 2 ripe Nectarines pitted and sliced
      • 1 ½ cups Raspberries
      • ¼ to ⅓ cup cashews raw and unsalted
      • 1 tsp vanilla extract

      Instructions

      • Line the bottom of a 9-inch Tart pan with circular parchment paper use a Tart pan that has removable bottom. To Prepare the crust of I used Graham Cracker Crumbs and I added to that the Coconut oil, brown sugar and cashews, lemon juice or limoncello and salt do this in a food processor just for a 10 to 15 seconds if you are using 9 Graham Crackers then pulse altogether the ingredients.
      • Press the mixture into prepared pan and using the back of the measuring cup press it firmly onto the bottom and completely up the sides of the tart pan. Freeze for 30 minutes. Prepare the filling: In a high-speed blender, combine the cream cheese, powdered sugar, cashews, lemon juice or limoncello, zest and vanilla extract; blend until creamy. Spread the filling onto the crust. Refrigerate the tart overnight. Top with nectarines and raspberries’ and serve. 8 Servings
      Kathryn's Garlic-Free Lemon Pepper
      Print Recipe

      Kathryn’s Garlic-Free Lemon Pepper

      Ingredients

      • ½ cup Lemon Zest about 9 small lemons (Only the yellow part of the lemon)
      • 1 tsp onion powder
      • 2 ½ Tbsp Ground Black Pepper Fresh ground is best.
      • 1 tsp Turmeric optional
      • 1 tsp Coriander optional
      • 1 tsp Ground Himalayan or Kosher salt (NuSalt is a good alternative if you are on low salt diet)

      Instructions

      • Zest 9 lemons on a cookie sheet lined with parchment paper. Spread out the zest with a fork then put in a 170-degree (or the warm setting) pre heated oven for about 30 minutes. Let it cool completely and then add all ingredients together and put it in an airtight container.

      Freeze Those Lemons

      • Remember to save those lemons! Just pop them into a freezer bag and when you are ready to use one, just thaw it in the refrigerator the day before. Then juice as normal. Great way to preserve any citrus when they are in season.

      Vegetarian Cooking

      by ⋅ Leave a Comment
      South of the Border-Kathryn-Terry

      I always enjoy cooking with my friend, Terry Young. In this episode, she and I made some old and some new recipes converting them to vegetarian. Special thanks go out to our sponsors, Circle B Ranch and Marion’s Kitchen for permission to use some of their recipes.

      Green Gazpacho Soup
      Print Recipe

      Green Gazpacho Soup with Shrimp

      Calories: 352kcal

      Ingredients

      • Ingredients
      • 1 1/2 cups plain low-fat yogurt Not Greek Style
      • 3 Tbsp olive oil
      • 2 Tbsp Fresh Lime Juice
      • 3/4 cup poblano Chile Seeded and coarsely chopped
      • 1/2 cup green onions coarsely chopped
      • 2 cups Fresh whole-wheat bread From the bakery section. Remove crust, and tear into bite size pieces
      • 2 cups English cucumber chopped seeded
      • 2 Tbsp sugar
      • 1/2 tsp kosher salt
      • 1/2 tsp Black Pepper
      • 4 large tomatillos About 1 lb. husks removed, rinsed and quartered
      • 1 lb medium shrimp peeled and deveined
      • 4 leaves Parsley for garnish

      Instructions

      • Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir¬ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
      • Heat 1 teaspoon oil in a large non¬stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.
      Chopped Caprese Salad
      Print Recipe

      Chopped Caprese Salad

      Permission to use the Recipe from Marina’s Kitchen Circle B Ranch Pork

      Ingredients

      • 10 ounces cherry or cherub tomatoes chopped in half
      • 8 ounces whole milk mozzarella cherry sized, chopped in halves or fourths
      • ¼ cup fresh basil
      • ½ cup balsamic vinegar
      • 2 Tbsp. honey
      • Salt and pepper to taste
      • 1 Tbsp. olive oil optional

      Instructions

      • Add the balsamic vinegar and honey to a small saucepan over high heat. Bring to a boil and then reduce to a simmer. Once it’s reduced by approximately half and thickened to your liking (about 5-10 minutes) remove from the heat. Be careful it doesn’t get too thick, but a bit syrupy is good. Toss all ingredients except for the reduction in a bowl. Drizzle with the reduction, adding a little at a time, tossing, tasting, and then adding more to your liking.
      Zucchini Brownies with Glaze
      Print Recipe

      Zucchini Brownies from Marina’s Kitchen

      Permission to use the Recipe from Marina’s Kitchen and Circle B Ranch Pork

      Ingredients

      Brownie Ingredients

      • 1/2 cup light tasting olive oil {or canola oil}
      • 1/2 cup dark chocolate chips
      • 2 Tbsp unsweetened cocoa powder
      • 1 cup granulated sugar
      • 1 egg + 1 egg yolk
      • 1 tsp vanilla
      • 1 cup grated zucchini in a cheesecloth or tea towel ring out juice
      • 1/4 tsp baking soda
      • 1/2 tsp salt
      • 1 cup all-purpose flour

      Glaze Ingredients

      • 1/4 cup butter
      • 2 Tbsp unsweetened cocoa powder
      • 1/4 cup dark chocolate chips
      • 2 Tbsp milk
      • 1/2 tsp vanilla
      • 1 1/2 cups powdered sugar

      Instructions

      • Preheat oven to 350 degrees. Lightly spray a pan with nonstick cooking spray and set aside.
      • In medium saucepan put the oil, chocolate chips, and cocoa together over medium low heat and melt.
      • Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan.
      • Spread out evenly and bake 20-25 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
      • While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute.
      • Remove from heat, then whisk in vanilla and powdered sugar.
      • Once brownies are pulled from the oven, pour hot frosting over bars immediately. The glaze comes out thick and you will need to smooth over the brownies. Cool 5-10 minutes before cutting into pieces and serving.
      Vegetarian Tomato Orzo Soup
      Print Recipe

      Vegetarian Tomato Orzo Soup

      Permission to use from Marina’s Kitchen of Circle B Ranch Pork. The original recipe is Sweet Italian Sausage Tomato Orzo Soup

      Ingredients

      • 2 Tbsp olive oil
      • ¾ red onion finely diced
      • 2 green onions chopped finely
      • 2 celery stalks chopped
      • 1 cup orzo pasta cooked al dente
      • 6 cups Homemade vegetable Stock We used chicken stock
      • 1 Tomato Puree*
      • 2 Tbsp fresh basil
      • 2 Tbsp fresh parsley
      • 1 tsp salt
      • black pepper to taste
      • Romano Cheese Grated and used as a garnish

      Instructions

      • In a 4 quart -quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min). To the heated, oiled pan, add onion, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min). Add chicken broth, Tomato Sauce, salt, and pepper. Bring to boil; Add fresh herbs. Cook orzo according to package directions and add to the soup and serve hot. Sprinkle with Romano Cheese. Delish.

      Cakes and Texas Chili Recipes

      by ⋅ Leave a Comment
      Chef Kathryn from the JD's Chili show

      Join with Kathryn as she prepares these recipes on this episode of “The Chef, You, and I ,” where she will whip up a couple of cakes and prepare a special recipe using JD’s Chili made with ground beef from Circle C Ranch and using her 360 cookware. Sometimes Kathryn loves to bring up old recipes to make them new and this recipe for German Apple cake is one of those. In addition to the German Apple Cake, Kathryn also makes one of her favorites, Pistachio Lemon cake with cream cheese frosting. Lastly, Kathryn tries a recipe from JD’s Chili and pairs it with a Potato Pancake. Join with Kathryn as she prepares these recipes on this episode of “The Chef, You, and I.”

      German Apple Cake
      Print Recipe

      German Apple Cake

      Course: Dessert
      Cuisine: German Foods
      Calories: 208kcal
      Author: kraaker

      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
      • 4 eggs room temperature
      • 1 1/2 cups flour
      • 2 tsp baking powder
      • 1/4 tsp salt
      • 2 Tbsp milk
      • ½ cup Powdered sugar to sprinkle on the cooled cake

      Instructions

      • Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform
      • Peel, quarter, and core the apples. Make a ¼ “slice in each apple quarter lengthwise but not all the way through the apple
      • 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. Take each quarter of the apples and turn them upside down so you see the slices. 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 apples 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.
      Pistacho Cake with Cream Cheese Frosting
      Print Recipe

      Lemon Pistachio Cake with Cream Cheese Frosting

      Ingredients

      Cake

      • 1 cup shelled roasted pistachios crush them in food processor for about 30 seconds or less
      • ½ cup of pistachios more for topping – Crushed
      • Zest of 2 lemons
      • 1½ cups cake flour
      • 1 tsp baking powder
      • ¼ tsp baking soda
      • ¼ cup sour cream
      • 1 tsp vanilla extract 1/3 cup whole milk
      • ½ cup unsalted butter Softened
      • 1 cup sugar
      • ¾ tsp kosher salt
      • 3 eggs room Temperature

      Frosting

      • ¾ cup ¾ cup Cream Cheese softened
      • 1 cup powdered sugar
      • 1 Tbsp heavy whipping cream or 2 Tbsp of Half and Half
      • 1 Tbsp grated lemon zest
      • 1 tsp Lemon juice

      Instructions

      Cake

      • Preheat the oven to 350 F. Line the bottom of a buttered 8 x 8-inch baking pan with parchment paper, then butter the paper. Place pistachios and lemon zest into a food processor bowl; pulse until finely ground (but not pistachio butter). Transfer mixture into a bowl. Add flour, baking powder and baking soda. Whisk to combine; set aside. Whisk together sour cream, vanilla and milk in a small bowl; set aside.
      • In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, until fully incorporated. With mixer on low, alternate adding the dry ingredients (in 3 additions) and the wet ingredients (in 2 additions), starting and ending with the dry ingredients.
      • Pour the batter into the prepared pan; smooth the top. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Carefully remove cake from pan, peel off the parchment paper, then invert onto a wire rack to cool completely.
      • Prepare the frosting: Combine all frosting ingredients in a medium bowl. Mix just until smooth, being careful not to overmix or curdle the frosting. Frost the cake, then sprinkle on extra chopped pista­chios. Serve or refrigerate until serving. Makes 8 servings.

      Frosting

      • In a small bowl combine the Cream cheese 1 cup of powdered sugar and blend together I used my mixer on low and blended them add Whipping Cream and lemon zest, lemon juice and kosher salt. I increased the speed to medium on my mixer and whipped it till it was smooth. Then proceed to spread your icing on top of the cooled cake after icing sprinkle Lemon zest and crushed pistachios
      Jd's Chili and Potato Pancakes
      Print Recipe

      Best Chili Ever- Served over Potato Pancakes

      Ingredients

      Diana Anderson's Best Chili Ever

      • 1 ½ lbs of ground pork (from Circle B Ranch go to www.circlebranchpork.com to order.)
      • 1 Jar JD’s Chili Tequila Lime Chili Fixins (to order https://www.jdschiliparlor.com/shop/)
      • ½ to ¾ cup water
      • ¼ cup yellow pepper I used the mini peppers
      • ¼ cup red pepper I did not have the yellow pepper so added more of the red.
      • ¼ cup orange Juice
      • 2 tbsp Avocado Oil- I sprayed my pan with Corn Huskers Gourmet Duck Fat Spray
      • 1 1/2 shallots chopped (Diana uses ¼ onion diced)
      • 1 clove garlic chopped (I omitted the garlic)

      Potato Pancakes

      • 3 – 3 1/2 cups Frozen Shredded Potatoes for Hash Browns (I used Paper towels to get most of the moisture off potatoes and put them in the refrigerator for the next day.)
      • 2 eggs Beaten
      • 2 Tbsp Flour
      • ¼ tsp Baking Powder
      • 1 ½ tsp salt

      Instructions

      Chili

      • Sautee onion and garlic and peppers in avocado oil add pork and continue to cook until pork is no longer pink, drain off any excess fat. Add one jar of JD’s Chili Fixin’s Tequila Lime then add water, simmer uncovered for 15 minutes, add sea salt to taste and serve over Potato Pancakes or Fritos.

      Potato Pancakes

      • Put the potatoes in a bowl and the Beaten eggs, flour, baking powder, salt mix well. If you need a little extra flour to add it to the mixture.Since we were using this as a base for our Chili dish, the chili was warming, and we put 1 to tablespoons of Olive Oil into the electric frying pan when it was hot add the potato mixture about 3 tablespoons for each Pancake, we made two pancakes. They need to be light brown on each side.

      Serve

      • We put them on a plate then used about 2 ladles of Chili on top of the Pancakes to serve. Add Mexican cheese to the top. And then served.

      Notes

      Put the potatoes in a bowl and the Beaten eggs, flour, baking powder, salt mix well. If you need a little extra flour to add it to the mixture.
      Since we were using this as a base for our Chili dish, the chili was warming, and we put 1 to tablespoons of Olive Oil into the electric frying pan when it was hot add the potato mixture about 3 tablespoons for each Pancake, we made two pancakes. They need to be light brown on each side.
      We put them on a plate then used about 2 ladles of Chili on top of the Pancakes to serve. Add Mexican cheese to the top. And then served.