On a hot summer’s day, these are some refreshing recipes based on some Korean recipes I’ve tasted.

Kathryn’s Korean Slaw

Course: Salad
Cuisine: Korean

Ingredients

  • 1 inch ginger root grated
  • ½ cup rice vinegar
  • 1 Tbsp soy sauce
  • 1 lime juiced
  • 2 Tbsp sesame oil
  • 2 green onions chopped – cut on bias of white part and half of the green
  • ½ cup carrots sliced thin or grated
  • 1 head Napa cabbage sliced thin
  • 1 yellow pepper julienne
  • 3 orange mini peppers julienne
  • 1 mini red pepper- julienne
  • ½ tsp sugar Optional honey

Instructions

  • Lime juice soy sauce, rice wine vinegar, sesame oil add a little sugar, and then minced ginger and mix well then pour onto salad and mix well.
  • Slice the Nappa Cabbage into thin slices, julienne all the peppers and cut on bias of white part and half of the green onions, and carrots put all ingredients into a large bowl. Then make the sauce that will be used to dress the salad

Kathryn’s Korean Beef BBQ

Course: Main Course, Main Dish
Cuisine: Korean

Ingredients

  • 1 small onion chopped
  • 1 lb Lean ground beef (90%)
  • 1 Tbsp sesame oil
  • ½ to 1 Tbsp mato puree
  • 3 Tbsp Soy sauce
  • 3 Tbsp Korean barbeque sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp lime juice

Instructions

  • Heat the oil and add ground beef until it reddish gray stage then add the onions- rinse meat make the sauce puree, soy sauce, Korean barbeque sauce and brown sugar an add water pour the sauce over the beef and then simmer for 10 minutes then add lime juice. Then serve of Brioche Buns makes enough for four people.

Kathryn’s Homemade Pickles

Ingredients

  • 3 Miniature Cucumbers sliced thin
  • ½ cup Rice Wine Vinegar
  • ¼ tsp sugar
  • 1 tsp Kosher Salt

Instructions

  • Add sliced cucumbers to flat bowl add rice vinegar, sugar and salt the let rest stir in 10 minutes twice and then put into refrigerator for a half hour. Serve with Korean Barbeque

Kathryn’s Watermelon Slush

Ingredients

  • 3 cups watermelon chopped
  • 1 ½ Seven-Up or Sprite
  • 1 tablespoon brown sugar
  • 1 banana
  • 1 Strawberry garnish

Instructions

  • Blend well and serve makes enough for two people
  • Pour into the serving glasses and top with a strawberry

Kathryn and Terri prepare various favorite recipes from Japan.

Kathryn’s Green Tea Cheesecake

Adaptation of a Green Tea Cheesecake
Servings: 8 Slices
Author: Kathryn Raaker

Ingredients

  • 16 oz Cream Cheese Softened to Room Temp
  • 2 large eggs beaten
  • 1 cup sugar
  • 1 ½ Tbsp green tea powder
  • 2 ½ to 3 tsp Vanilla Extract
  • 1 9 in graham cracker pie crust
  • 8 Raspberries Fresh (as a garnish)

Instructions

  • Preheat Oven to 350° F.
    In a large bowl, beat together the cream cheese and sugar until very smooth.
    Then mix in the green tea powder, eggs, and vanilla until light and creamy; pour into the graham cracker crust.
    Bake in the preheated oven for 30-35 minutes or until the center jiggles evenly when the pie is shaken lightly.
    Refrigerate 1 hour before serving. Garnish with Raspberries (optional)

Sushi Rice and Preparing Sushi Rolls

Ingredients

  • 2 cups Sushi Rice
  • 3 cups water
  • ½ rice vinegar
  • 1 Tbsp vegetable oil
  • ¼ cup granulated sugar
  • 1 teaspoon salt

Instructions

  • Directions for making rice for Sushi rolls and preparing the Sushi Roll
  • Rinse rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to boil then reduce to low, cover and cook for 20 minutes. Rice should be tender water should be absorbed. Cool until cool enough to handle. In a small pan combine the rice vinegar, oil, sugar and salt cook over medium heat until the sugar dissolves. Then stir in the cooked rice it will seem very wet. Keep stirring and the rice will dry as it cools.
  • Slice diagonally in thin strips your favorite vegetables and shrimp or other fish for the sushi. Then place seaweed layer on a bamboo mat and then spread rice onto the seaweed. In the middle of the mat with the rice add the sliced prepared vegetables and or fish in a small even row. Roll the bamboo into a long roll by first folding the bottom third in then roll it up. Cut down the middle of the roll, take each half and place them parallel to each other.

Kathryn’s Japanese Dressing

Ingredients

  • 3 tablespoons mirin Japanese sweet wine
  • 1 tablespoon champagne vinegar
  • 1 ½ teaspoons sunflower seed oil
  • 1 ½ teaspoons hazelnut oil
  • 1 ¾ Teaspoon granulated sugar
  • ¼ teaspoon toasted sesame oil
  • ¼ teaspoon ground ginger

Instructions

  • Beat mirin, champagne vinegar, sunflower seed oil, hazelnut oil, sugar, sesame oil, and ground ginger together in a bowl until smooth. Let dressing sit at room temperature until the flavors blend, at least 30 minutes.

Japanese Style Pork Ribs

Ingredients

  • 3 to 4 pounds Baby Back Ribs Pork
  • 1 cup soy sauce
  • ½ cup sake
  • 4 Tbsp honey
  • 2 Tbsp olive oil

Instructions

  • Prepare the ribs by removing the silvery skin from the back of the Ribs. Then dry with paper towels.
  • Mix soy sauce, sake, and honey together in a small bowl and set aside. I cooked the ribs in a Hot pot and until they were done about 30 minutes. Then I browned them in a skillet about 3 minutes on either side.
  • I then basted each rib with the sauce and then heated the ribs in the 350 oven for about 10 minutes took them out plated them served.

Japanese Udon Soup

Ingredients

  • 6 cups prepared dashi stock
  • 1 pound chicken breasts cut into chunks
  • 3 carrots sliced in small rings
  • 1/3 cup low sodium soy sauce
  • 3 ½ Tbsp Mirin
  • ¾ tsp sugar
  • 12 oz 1firm tofu cubed (optional)
  • ¾ pound Shiitake mushrooms
  • 5 ribs and leaves of bok choy chopped
  • 9 oz fresh udon noodles
  • 4 eggs
  • 2 leeks

Instructions

  • Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
  • Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.

I’ve been wanting to make bread for you all. First I will make Polish Easter Bread from a long-standing family recipe that came originally from my Grandmother. Many thanks to my cousins for helping me with this recipe.

Next, I will be making Blueberry Bread, Cinnamon Bread, and Peach Bread using recipes from Mariana Backes of Circle B Ranch recipes.

Join me as I prepare a family Easter bread recipe from Marianna Louska Bochenek. I thank Chris & Mary August for sharing this recipe, which is very similar to my Grandmother’s recipe. I also prepare three different quick bread recipes from Marina’s Kitchen-Circle B Ranch.

Bochenek Easter Bread Recipe

From Chris & Mary August handed down from Chris’s Mother, Marianna Louska Bochenek. Permission to use. This recipe is so close to my Grandmother Stella Bochenek's Recipe

Ingredients

  • 1 qt Milk
  • 1 lb Salted Butter
  • 5 lb All Purpose Flour
  • 12 Egg Yolks
  • 1 cup Sugar
  • 1 heaping tsp salt
  • 2 tsp Vanilla depends on taste, add less or more
  • 1 1/2 cups Golden Raisins
  • 2 Packets Fast Rising Yeast
  • ¾ cup hot tap water about 104° to 110°

Instructions

  • (For yeast Preparation) in a small bowl pour two packets of yeast an add water stir and let sit

Directions

  • Pour flour in a large Baking Pan – I used an Extra Large Pan and then make a hole in the center and add prepared yeast and sprinkle with a little flour. In a another bowl add softened butter and use mixer and cream butter add sugar and beat until smooth then add salt and vanilla and gradually add milk. Mix thoroughly and add golden raisins and fold into the mixture.
  • Pour wet ingredients into the flour and start kneading until the dough comes off your fingers easily and the sides of the pan. Cover and let rise in warm place until doubles about 1 1/2hour. The take-off cloth and punch down thoroughly all over the risen dough in the pan. Then cover and let rise again until it doubles. Grease and flour pans.
  • Meantime Pre-heat oven to 350 degrees, divide the dough equally into pans equally and then cover and let rise again until it doubles. Make and egg wash and then use a brush and brush wash on top of each individual bread. Place Pans in Oven I did three in the back of the shelf and two in the front. And midway through the baking time I moved the ones in the back to the front. I baked my bread for 45 to 50 minutes or until using a long wooden skewer comes out clean. Put bread on cooling racks for 10 minutes. Take out of pans and serve with butter or jam. Delicious!!!!
    Bochenek Easter Bread loaves

Fresh Peach Cake

FROM MARINA’S KITCHEN-CIRCLE B RANCH PERMISSION TO USE THE RECIPE

Ingredients

  • 1/4 pound 1 stick unsalted butter, at room temperature
  • 1 1/2 cups sugar divided
  • 2 extra-large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3 large ripe peaches, peeled, pitted, and sliced (I Used Canned Peaches-see note)
  • 1/2 cup chopped pecans

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
  • In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. Do NOT overmix.
  • In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.
  • Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Notes

If using canned peaches, drain very well and sprinkle them with about 2 Tbsp additional flour. 

BLUEBERRY OATMEAL BREAD

FROM MARINA’S KITCHEN-CIRCLE B RANCH PERMISSION TO USE THE RECIPE

Ingredients

  • 1 cup blueberries
  • 2 cups flour plus 1 tablespoon
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup Greek yogurt
  • 2 eggs
  • ½ cup 1 stick butter, melted and cooled slightly
  • 1 teaspoon vanilla
  • ½ cup oats

Instructions

  • Preheat your oven to 375 degrees Fahrenheit. Line your 9×5-inch loaf pan with parchment paper or lightly butter your loaf pan. In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking.
  • In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.
  • When done, scrape the mixture to loaf pan and it will be thick and a little sticky. Bake for 50-55 minutes when golden brown and when a toothpick inserted into the bread comes out clean. Remove from oven and cool in the pan for 5 minutes then cool on a wire rack. Serve warm or at room temperature.

CINNAMON ROLL BREAD

FROM MARINA’S KITCHEN-CIRCLE B RANCH PERMISSION TO USE THE RECIPE

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 egg room temperature, lightly beaten
  • 1 cup milk I used 1%
  • 2 teaspoons vanilla extract
  • 1/3 cup plain Greek yogurt or sour cream

SWIRL

  • 1/3 cup granulated sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons water

Instructions

  • Pre-heat oven to 350 degrees and prepare a bread pan by spraying it with non-stick cooking spray or lightly greasing it with butter. In a large bowl combine flour, baking powder, salt, and sugar.
  • In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream.
  • Add the dry ingredients into the wet and stir to combine. You can use a large wooden spoon for this if you wish, no mixer is required.
  • In a small bowl combine swirl ingredients together – 1/3 cup sugar, 2 teaspoons cinnamon and 2 tablespoons water. Use a tablespoon to drop spoonful’s of this mixture over the bread, then use a knife to make swirl designs to incorporate the cinnamon mixture into the bread.
  • Bake for 45-50 minutes or until you insert a toothpick and it comes out clean. Remove the bread from the oven and transfer it to a cooling rack to cool for 15 minutes. Remove the bread from the pan and allow it to continue cooling complete.

Kathryn and her friend, Marty, prepare some favorite Irish dishes. 

I love holiday cooking and so enjoy cooking with my friend and fellow chef, Marty Schultz. Join us and we prepare a meal for St. Patrick’s Day.

Colcannon Potatoes

Colcannon Potatoes is an Irish peasant dish assembled from leftovers, It is traditionally served on St. Patrick's Day and Halloween but are also enjoyed throughout the year. The name Colcannon comes from the Gaelic word for white-headed cabbage, an essential ingredient in the tasty mash along with potatoes, cream, butter, and sautéed leeks or onions.
Servings: 8

Ingredients

  • 2 1/2 lbs red potatoes unpeeled, quartered
  • Salt and freshly ground pepper to taste
  • 1 Stick unsalted butter
  • 3/4 cup milk
  • 4 bacon slices cut into 1/2-inch dice
  • 4 large shallots thinly sliced
  • 1 large leek Halved and sliced
  • 1 bunch curly kale (about 3/4 lb) stemmed and coarsely chopped
  • 1 small head cabbage about 1 lb., cored and coarsely chopped

Instructions

Leeks Preparation

  • Leeks must be thoroughly washed. Best way I've found is to cut legthwise and in half moons. Put this all in a bowl of water, swish, and drain in a colender. Repeat this until no sand is visible.
  • Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are fork tender, about 12 minutes. Drain well in a colander.
  • Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 6 to 8 minutes. Use a Potato Masher and smash potatoes down. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.
  • In a skillet or Dutch oven add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, 6 to 7minutes. Crumble the bacon, and season with salt and pepper. Stir the potatoes into the cabbage, kale, leeks and shallot mixture and serve warm.

Notes

We served this with Sausages from our new sponsors Marina and John Backes of Circle B Ranch Pork to order go to: CircleB Ranch Pork.com and put in the code “Kathryn2021” and get 10% off of your order of $50 more.
St Patrick Day Cake The Chef You and I
Finishing off our meal with a simple Bundt cake with green sprinkles.

Showcasing products from Mountain Waffles and SkipKenny BBQ, Kathryn makes some sandwiches sure to please most palettes. 

Chicken Avocado Wafflewich

This recipe comes from Mountain Waffle Company and they get a lot of “thank you’s” with this Wafflewich because it is simple and simply delicious. Between two warm Mountain Waffle Co., Liege Butter Waffles is a breaded chicken cutlet with lettuce and tomato. A spread of honey mustard is the perfect condiment. Get a bit healthy and add some slices of avocado or add some cheddar cheese (or make it even bolder with a schmear of Pimiento cheese.

Ingredients

  • Butter Liege Mountain Waffles Heat up before assembly
  • 1 Firm Avocado
  • 1 Tomato
  • Green Leaf Lettuce
  • 1 lb Boneless Skinless Chicken Strips
  • Flour
  • 1 Egg whisked
  • Italian or Panko Breadcrumbs
  • Canola or Vegetable Oil
  • Cheddar or Pimiento Cheese Optional
  • Honey Mustard Optional

Instructions

Chicken Cutlet Preparation

  • Pound a couple of chicken strips to about 1/4 inch. Dredge in flour, then into an egg bath of beaded eggs, and finally into either Italian bread crumbs or Panko bread crumbs. Heat two tablespoons of canola or vegetable oil to medium-high heat. Fry the cutlets in the oil (be sure to cook through, no pink!) and place on paper towel to remove excess oil. If you are going to use cheese we like to put it on the cutlet once you turn it over, so the cheese softens and melts. Then just put it together and enjoy!

Kathryn’s Favorite Chicken Salad

Ingredients

Chicken Salad

  • 2 cups cooked chicken (diced, I used a Roasted Chicken from the store
  • 2 small Gala apples peeled and diced
  • 3 stems celery Diced
  • 1/4 cup raisins
  • ¼ cup pecans chopped
  • 1 dash salt, pepper, Dried Parsley, onion powder Season to taste
  • ¼ Sweet onion small diced
  • 6 leaves Romaine or Leaf Lettuce for serving

Salad Dressing

  • ¼ cup Apple Cider Vinegar
  • 1/3 cup olive oil
  • 1/8 cup water
  • 1 ½ tsp honey
  • ½ tsp Dijon Mustard

Chicken Salad Sandwich

  • 2 cups cooked chicken diced (I used a rotisserie Chicken)
  • 2 small Gala apples Peeled and diced
  • 3 celery stems diced
  • 1/4 cup raisins
  • ¼ cup pecans chopped
  • ¼ tsp season salt
  • ¼ sweet onion finely diced

Chicken Salad Dressing (Sandwich)

  • 3 Tbsp Mayonaise or Miricle Whip
  • 1 1/2 Tbsp Sweet Pickle Relish

Instructions

Chicken Salad (Over Lettuce)

  • Combine chicken, apples, celery, raisings, pecans, and onion. Mix well. Season with salt, pepper, parsley, and onion powder. Plate on the lettuce leaves and drizzle with the dressing.

Chicken Salad Dressing

  • In a mason jar or blender, combine the vinegar, oil, water, honey, and Dijon mustard.

Chicken Salad (For Sandwiches)

  • Combine chicken, apples, celery, raisings, pecans, and onion. Mix well. Season with salt, pepper, parsley, and onion powder. Mix in the dressing (below) and serve on your favorite bread, rolls, or Mountain Waffles.

Chicken Salad Dressing (For Sandwiches)

  • Combine Miracle Whip or Mayonnaise, Sweet Pickle Relish and mix until smooth. Pour over chicken mixture.

This year, I’m bringing you a Texas-style Valentine’s Day show using products from some of my sponsors. Recipes from JD Chili Parlor, prepared in 360 Cookware and finishing off the meal with chocolates from Fames Chocolates. Fasten your seatbelts because we have a full show for you this month. 

Kathryn Raaker’s Chicken Tortilla Soup

Ingredients

  • 6 Fresh corn tortillas cut into 1" strips
  • ¼ cup Virgin Olive oil
  • 3/4 cup onion chopped
  • 1 Medium Poblano Pepper chopped (or half Jalapeno Pepper)
  • 4 to 5 cups Chicken Broth Homemade or low salt Chicken broth
  • ¼ cup JD’s Prickly Pear Tequila Enchilada Sauce
  • 14 oz can No salt added diced tomatoes
  • Pinch of kosher salt

Garnish Ingredients

  • 1 Avocado ripe
  • ¾ cup Mild cheddar cheese Shredded
  • 2 Tbsp Fresh Cilantro Chopped
  • 1 lime cut into wedges

Instructions

  • Bake the tortillas in Preheat oven to 200 degrees Fahrenheit for 10 minutes to dry them out. Important not to have moisture in the tortilla. I used a Kitchen shear to cut out the strips. I cut them in half then into ¼ inch strips. Heat the oil over medium-high heat in a 3-quart pot I use 360 pans. Working in 3 batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the Tortilla strips from the pan and let drain on a paper-towel-lined plate. Sauté the chopped onions cook for about one minute or two stirring frequently. Add chopped chili and cook for 2 minutes more. Add the broth, tomatoes, and pinch of salt. Increase the heat until it boils, then reduce the heat to a low simmer for 15 minutes. Add the cooked chicken and cook until heated through about 5 to 7 minutes more. Peel and cut the avocado into 1-inch pieces. Ladle your soup into the bowls Top with avocado strips and cheese Divide half the Tortilla strips among the 4 individual bowls and add to the top of the bowls and add cilantro serve with lime wedges. Delicious!!!!!

JD’s Frito Big Bites

Course: Appetizer
Cuisine: Tex-Mex

Ingredients

  • 1 1/2 lbs Ground beef browned
  • 1 Jar JD’s Chili Fixin’s I used Prickly Pear
  • ¼ cup onion chopped
  • ¼ cup pickled jalapeños chopped
  • ½ cup shredded cheese
  • Frito’s Big Scoops

Instructions

  • First, in a large pan, brown the ground beef and the onions. Add one jar of JD’s Chili Fixin’s and jalapeños. Let it cook until the liquid is reduced (about 10 min on medium heat). Just before serving: On a serving dish, lay smear of Avocado Lime Crema. Line up the Scoops on the crema. Put about 1 serving teaspoon of the chili into each scoop. Top with cheese and a little dollop of crema.

JD’s Avocado Lime Crema

Ingredients

  • 2 cups plain yogurt Greek Yogurt will make it thicker
  • 1 Avocado
  • 1-2 jalapeños seeds removed
  • 2 Tbsp Fresh Lime Juice

Instructions

  • Combine all ingredients in a blender and add sea salt to taste.

JD’s Prickly Pear Chicken Enchiladas

Ingredients

  • 1/2 onion Chopped
  • 1/4 cup : ¼ cup tequila
  • 1 tsp avocado oil
  • 1 ½ cups shredded chicken cooked (Rotisseri chicken is great for this)
  • salt and pepper
  • 1 Tbsp butter
  • 2 cups Mexican blend cheese (1 cup each of cheddar and pepper jack cheese)
  • 10-12 corn tortillas
  • 1/2 cup Mexican crema Optional but recommended (link provided)

Instructions

  • To assemble:
  • Set oven to 350ºF (Or see below for microwave instructions)
  • Spread 1/4 cup sauce in the bottom of a 9×11″ pan. Warm tortillas on a dry skillet over medium heat until pliable. (I use a little spray avocado here.)
  • Dip a tortilla into the sauce on both sides. Fill with Shredded or ground cooked Chicken and Mexican blend cheese. Roll up and put into pan seam-side-down. Roll all enchiladas that way. Spread remaining sauce over the top and more cheese.
  • Bake 10 to 12 minutes until cheese is melted. Or microwave on medium power for 7 minutes.
  • Top with JD’s Creama before serving.

JD’s Texas Red Shooter

Ingredients

  • Salt or Chili Powder to rim glasses
  • ¾ cup Silver Tequila or Vodka
  • ¾ cup JD’s Chili Mary
  • Green olives

Instructions

  • Rim shot glass with chili powder or Kosher salt
  • Pour ¾ silver tequila, (or vodka if you prefer) and 3’4 chilled JD’s Chili Mary
  • Add one stuffed olive on a toothpick.
  • After the shot, have fun!

Today, I am preparing a couple of my recipes using my homemade Limoncello, Paprika Parmesan Chicken, and Vanilla Limoncello Bundt cake. For the second half of the show, Father Umberg joins me again to prepare a couple of favorites from a previous show, Lebanese Green Beans and Red Cabbage.

Vanilla Bundt Cake with Homemade Limoncello

Equipment

  • Bundt pan

Ingredients

  • 1 1/2 cup butter softened (3 sticks)
  • 2 cups granulated sugar
  • 6 large eggs
  • 1 Tbsp vanilla extract
  • 1/2 tsp almond extract optional
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 1 cup 2% milk
  • 3 to 4 Tbsp Crisco shortening
  • 2 Tbsp Limoncello Homemade (optional)
  • 1 cup Powdered Sugar for dusting on top of the cake
  • 1 Pint of Raspberries to put into the round hole of the Bundt cake

Instructions

  • Preheat oven to 350° F
    Grease a 12-cup Bundt pan with Crisco shortening. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and mix until combined.
  • In another large bowl, whisk together flour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined.
  • Pour batter into greased Bundt pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 55 minutes. Let cool in pan 10 minutes, then invert onto a cooling rack to cool completely.
  • In a shaker shake the powdered sugar, over the whole cake. Finally, add the berries into the center of the cake

Kathryn’s Paprika Parmesan Chicken

Equipment

  • 13 x 9 pan

Ingredients

  • 4 skinless boneless chicken breasts trimmed, Sliced in Half
  • 1/2 to 3/4 cup grated Parmesan cheese
  • 2 tsp paprika
  • 1 cup Original Panko
  • 1/2 tsp salt
  • 2 Tbsp Limoncello I used homemade
  • 1/2 tsp pepper
  • 2 eggs beaten
  • 1/4 cup butter melted

Instructions

  • Preheat oven to 400°F.
  • Beat 2 eggs in a small dish.
  • Mix Original Panko, parmesan, paprika, salt, and pepper on a flat plate.
  • Spray a 13 x 9 pan. I used the 360 baking pan.
  • Dip chicken, 1 breast at a time, in egg mixture, then in parmesan/paprika mixture, turning to evenly coat both sides of each breast with each ingredient.
  • Place in the prepared baking pan, in a single layer. Spread the Parmesan cheese on top of the Chicken Breasts then pour the melted butter evenly over the chicken.
  • Bake for about 40-45 minutes or until the cheese has browned, and the chicken has cooked.

Father Andrew’s Lebanese Green Beans

Ingredients

  • 1 can 28 oz Green Beans
  • 1 can 15 oz Tomato Sauce or Diced Tomatoes if you would prefer
  • 3 Tbsp Oil Olive
  • 1 Tbsp Cumin
  • ¼ tsp Cayenne Pepper
  • ½ tsp Cinnamon
  • 3 cloves (or 1/4 tsp ground cloves)
  • ¼ to ½ tsp Cardamom
  • ¾ Tbsp Fines Herbs
  • 1 small onion diced
  • 1 clove garlic minced (optional)

Instructions

  • Heat Oil in Saucepan add onion s once onions are soft add Green Beans, and Tomato Sauce then add-in
  • Spices and stir well and then heat thoroughly and serve. Serves 4

Father Andrew’s Red Cabbage

Course: Side Dish
Cuisine: German Foods

Ingredients

  • 1/4 cup olive oil
  • 1 Tbsp Butter
  • 1 small onion chopped
  • 1/4 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1 medium head Red Cabbage Slice cabbage 2-inch strips and 1/4-inch width
  • 1 medium apple peeled and chopped
  • 1/3 cup Dark Malt Vinegar
  • 1/2 cup water
  • 7 cloves
  • 1/3 cup Blackberry Jelly, Jam, or Preserves

Instructions

  • Sauté chopped onions in Butter and olive oil.
  • Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.

Father Umberg joins Kathryn in the kitchen again, this time to prepare his version of a Hungarian Goulash to serve alongside Orange Arugala Salad made on a previous episode of The Chef, You, and I.

Father Umberg’s Hungarian Goulash

Ingredients

  • 2 medium onions chopped
  • 2 Tbsp Unsalted Butter
  • 1 1/2 pounds stewing beef trimmed and cut into 1" cubes
  • 1/3 cup flour
  • 3 Tbsp oil
  • Salt
  • Black Pepper
  • 1 cup Red Wine something you would drink
  • 4 ¼ cups water divided
  • 2-3 carrots or about 12 baby carrots cut in ¼ inch rounds
  • 1 6 oz can tomato paste
  • 2-3 Tbsp Hungarian paprika
  • 3 Tbsp regular paprika
  • 2 tsp Caraway seeds
  • 1 tsp oregano
  • ¼ tsp cayenne pepper optional
  • 3 Tbsp corn starch if needed to thicken
  • 1 cup rotini pasta optional
  • 1/2 16 oz pkg Italian Gnocchi optional
  • 1 can large biscuits (4 count) cut into small pieces, optional

Instructions

  • In a large pot over medium-high heat, melt the butter adding a little Olive oil. When the butter is melted, add onions. Cook till translucent. Remove the onions and set aside.
  • Next, add flour to the meat on a plate or bowl. Add 2-3 Tbsp olive into the pot, letting it heat up before adding the floured meat. Season with salt and pepper and add extra flour onto of beef in the pan. Brown the meat on all sides.
  • Add wine to deglaze the pan, scraping all the browned bits. Once this comes to a boil, add 4 cups of water. Add tablespoon salt to the mixture. Add carrots and cooked onions to the pot. Add the can of Tomato paste and stir into the mixture, add 3 tablespoons of Paprika. Stir the mixture thoroughly. Add Cayenne Pepper, oregano, and Caraway seeds. Turn down heat low and simmer covered for 2 hours. Later, remove the grease that forms at the top.
  • At this stage, increase the heat and bring the goulash back to a boil and add the pasta for 5-6 minutes. Next to the Gnocchi and cook for about 3 min. While that is cooking, open the package of biscuits, cutting each biscuit into about 6-8 pieces, and add to the goulash.
  • If needed, make a slurry out of the corn starch and about ¼ cup water and mix until smooth. Add to the goulash and stir until combined. Once it is thickened, remove from heat and serve with Father Umberg’s Arugula Salad.
    biscuits/dumplings

Notes

Note: The pasta, gnocchi, or dumplings can be left out, used in any combination, or by themselves. 
 

Fr Umberg’s Orange Glazed Arugula Salad

Course: Main Dish, Side Dish

Ingredients

  • 1 Medium Navel Orange
  • 1/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 2 Tbsp Sugar
  • Pinch of Salt
  • 15 oz box Baby Arugula
  • 1/4 cup pecans
  • 2 Tbsp (1/8 cup) craisins

Instructions

  • In a small skillet pour the olive oil and heat up till hot then add your orange zest
  • Spread the zest around the skillet let boil for a few seconds and turn off heat add sugar, salt, and Balsamic Vinegar. Let it cool to room temperature then add the pecans and craisins. Put the Arugula in a bowl add dressing mix well and serve or refrigerate for 30 min.
Kathryn Raaker and Father Umber

In this show, Kathryn and her pastor and fellow chef, Rev Andrew Umberg prepare a couple of dishes. First, Father Umberg prepares his Lebanese Green Bean dish. Next, he makes one of his favorites, his Seafood Delight with Creamy White Sauce.

Father Andrew’s Lebanese Green Beans

Ingredients

  • 1 can 28 oz Green Beans
  • 1 can 15 oz Tomato Sauce or Diced Tomatoes if you would prefer
  • 3 Tbsp Oil Olive
  • 1 Tbsp Cumin
  • ¼ tsp Cayenne Pepper
  • ½ tsp Cinnamon
  • 3 cloves (or 1/4 tsp ground cloves)
  • ¼ to ½ tsp Cardamom
  • ¾ Tbsp Fines Herbs
  • 1 small onion diced
  • 1 clove garlic minced (optional)

Instructions

  • Heat Oil in Saucepan add onion s once onions are soft add Green Beans, and Tomato Sauce then add-in
  • Spices and stir well and then heat thoroughly and serve. Serves 4

Duchess Potatoes

Ingredients

  • 8 Golden Potatoes – peeled and quartered
  • ½ cup half & half or milk
  • 1 Stick of Butter
  • ½ tsp salt
  • 6 Scallions sliced thin (only use the white part of the onion)
  • 6 quarts water

Instructions

  • Peel potatoes and put them in cold water
  • Then when ready cut them into quarters and then put them into the pot with water and boil for about 20 25 minutes or when you can poke then with a fork and they are not hard but not too soft.
  • Then strain the boiled potatoes using a colander till no water is left then put them into a bowl and start mashing them add butter and cream add chopped green onions and mix. Put aside. Then take individual bowls and spread mashed potatoes around the bottom of the bowl and up the sides. As you will use these as a base for the Seafood Entrée.

Father Andrew’s Seafood Delight with White Sauce

Ingredients

  • 2 4 oz lobster tails
  • 1 lb Bay Scallops
  • 1 cup Half and Half
  • 2/3 cup butter
  • 1 Tbsp Olive Oil
  • ½ tsp salt
  • 1 Tbsp Fines Herb
  • 2 heaping Tbsp Flour
  • ¾ cup white wine
  • 1 cup Chicken Broth

Instructions

  • Clean and chop up leeks, boil water for Lobster tails, then prepare one pan to sauté chopped mushrooms.
  • Rinse scallops, in a colander. Pull lobster out of the shells and chop into small pieces
  • In a small pan heat 2 tablespoons of oil and heat the pan then add 1/3 stick butter and heat then add the sliced mushroom cook a little then add scallops, then add lobster pieces add wine.
  • In the other pan heat the oil and butter add leeks then add flour and move around until you see no more white then slowly add cream and stir then add chicken broth keep stirring until thickened you want to boil the starch out of sauce once that is done add chopped parsley and stir into the white sauce. Pour the white sauce over the seafood mixture and stir.
  • Serve in large bowls that have the Duchess Potatoes that you have spread on the bottom and up the sides. Add about 1 cup of the seafood on top of the Duchess Potatoes.
Kathryn Raaker and Father Umber

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.