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.

Rev. Andrew Umberg, a regular guest chef joins Chef Kathryn Raaker to make a delicious Asian Summer Feast! First, they prepare the marinade for the grilled Asian chicken. Next, they prepare an Asian stir fry with rice. Lastly, they prepare a refreshing Ambrosia to finish off the meal. Enjoy

Grilled Asian Chicken

Prep Time6 mins
Cook Time6 mins
Total Time8 hrs 12 mins
Course: Main Dish
Cuisine: Meats
Servings: 4 people

Ingredients

  • 1/3 1/3 cup 1/3 cup olive oil extra vigin
  • 1/3 1/3 cup low-salt soy sauce
  • 1 Tablespoon garlic, minced optional
  • 2 Tablespoons White Vinegar
  • 1/2 Teaspoon Black Pepper
  • 4 Chicken Breast Boneless and Skinless

Instructions

  • Add all liquid and dry ingredients and put in medium size bowl that is preferably round with deep well and blend with a spatula until all ingredients are mixed well. Slice the Chicken Breasts in three pieces length wise. Add to marinate refrigerate at least 8 hours. Then Grill until Chicken is done.

Asian Stir Fry

Prep Time6 mins
Cook Time8 mins
Total Time14 mins
Course: Side Dish
Cuisine: Comfort Foods
Servings: 6 people

Ingredients

  • 1 Bell Green Bell Pepper Slice into 1/4 inch Strips
  • 1 Bell red bell pepper Slice into 1/4 inch Strips
  • 1 Bell Yellow Bell Pepper Slice into 1/4 inch Strips
  • 1 white onion Julianne
  • 1 Whole Green Cabbage Chop into Strips
  • 4 carrots Peel and slice carrots on diagonal in small pieces
  • 2 Bunches Brocolli Cut the tops of Broccoli florets into small pieces
  • 2 Tablespoons Ginger or Ginger paste
  • 2 Tablespoons Molasses
  • 1/3 cup vegetable oil
  • 3 Tablespoons chopped garlic*
  • 1/4 cup of water

Instructions

  • Prepare vegetables by cutting them or Julianne them, heat wok and pour oil and heat until hot them add garlic and ginger paste then gradually add vegetables do not overcook. Add Molasses and water. Serve with Rice

Ambrosia Salad

Prep Time8 mins
Total Time2 hrs 8 mins
Course: Dessert
Servings: 6 people

Ingredients

  • 2 cans 15 oz canned mandarin oranges rinsed
  • 2 20 Oz Canned Water Based Chunk Pineapple or use half of fresh Pineapple cut in chunks
  • 1/2 cup Toasted Coconut
  • 1 teaspoon Almond Extract
  • 1 cup mini marshmallows
  • 1 cup Light Cool Whipped Topping
  • 12 Maraschino Cherries

Instructions

  • Drain the Pineapple and save some of the juice, drain the Mandarin oranges, Use large mixing bowl add Pineapple, Mandarin Oranges add the almond extract, and juice reserved from pineapple, add mini marshmallows, mix well then add coconut and Whipped topping. Decorate with Maraschino Cherries Refrigerate for 2 hours and serve in dessert dishes.

A great Summer Salsa that has fresh garden ingredients a lovely treat for your guests.

Corn Salsa

Prep Time5 mins
Total Time5 mins
Course: Appetizer
Cuisine: Mexican
Servings: 6

Ingredients

  • 3/4 cup red onion diced
  • 3/4 cup red peppers
  • 2 Roma Tomatoes quartered
  • 1 14.5 oz can Black Beans
  • 1 14.5 oz Pegged Corn
  • 3 Tablespoons Italian Dressing

Instructions

  • Add all ingredients in a salad Bowl add Dressing and Mix and Serve

Kathryn creates a fast Healthy Summer Salad in this quick video. 

Kathryn's Tomato, Cucumber, and Basil Salad.

A healthy, refreshing summer salad with fresh garden vegetables. Yummy!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Italian
Servings: 6

Ingredients

  • 6-8 firm Roma tomatoes cut into bite sized chunks
  • 1 Cucumber diced
  • 2/3 bunch italian parsley chopped
  • 1/2 red onion finely chopped
  • 1/3 cup Italian Dressing
  • Fresh Mozzarella cheese chopped

Instructions

  • Mix salad ingredients in a bowl
  • Mix Italian Dressing with salad, toss and serve

Kathryn' s Holiday Cod

Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Prep Time10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Main Dish, Side Dish
Servings: 2

Ingredients

  • 1 medium Lemon sliced
  • 1 cup dry white wine
  • 1/2 cup Panko Bread Crums
  • 1/2 teaspoon Rock Salt
  • 1 teaspoon Butter
  • 1 or 2 Filets Cod

Instructions

  • Take Cod and Marinate in 1 cup of White wine and place lemon slices on top in a dish and cover and refrigerate for about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Spray Baking Pan with Pam Spray or Olive Oil Spray use 9 x11 baking dish.
  • Coat both sides of cod in melted butter then coat with Panko Crumbs on both sides and then place in in the baking dish. Bake cod in the preheated oven for 15 minutes. Remove from oven; bake until fish is opaque and flakes easily with a fork, Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Rev. Andrew Umberg, a talented cook and chef, continues to teach Kathryn Raaker his favorite Holiday Recipes. Smoked Salmon Pasta with Cream Sauce, Cream Cheese Ball, Fried Fresh Salmon. Delicious!! Watch and learn with Fr. Andrew and Kathryn.

Kathryn' s Holiday Cod

Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Prep Time10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Main Dish, Side Dish
Servings: 2

Ingredients

  • 1 medium Lemon sliced
  • 1 cup dry white wine
  • 1/2 cup Panko Bread Crums
  • 1/2 teaspoon Rock Salt
  • 1 teaspoon Butter
  • 1 or 2 Filets Cod

Instructions

  • Take Cod and Marinate in 1 cup of White wine and place lemon slices on top in a dish and cover and refrigerate for about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Spray Baking Pan with Pam Spray or Olive Oil Spray use 9 x11 baking dish.
  • Coat both sides of cod in melted butter then coat with Panko Crumbs on both sides and then place in in the baking dish. Bake cod in the preheated oven for 15 minutes. Remove from oven; bake until fish is opaque and flakes easily with a fork, Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Father Andrew's Cheese Ball

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Appetizer
Cuisine: Thanksgiving
Servings: 8

Ingredients

  • 8 oz Block Philadelphia cream cheese take out of refrigerator and let soften
  • 3 teaspoons chopped garlic* we used minced garlic in jar
  • 1/2 teaspoon Rock Salt
  • 1/4 teaspoon Cayenne Pepper
  • 2 Tablespoons Heinz 57 Sauce or use 1 1/2 Teaspoons Worcestershire Sauce
  • 2 Teaspoons Cayenne Pepper Use this the next Day on outside of Cheese Ball

Instructions

  • Put Softened Cream Cheese in large Bowl stir with Wooden spoon until softened then add chopped garlic, cayenne pepper, rock salt, and add in Heinz 57 Sauce. Mix well Then use a sheet of 10' piece Plastic wrap and put the mixture on the plastic wrap form ball and wrap securely and put in refrigerator for overnight or at least 6 hours. Serve with Crackers

Father Andrew's Cheese Ball

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Appetizer
Cuisine: Thanksgiving
Servings: 8

Ingredients

  • 8 oz Block Philadelphia cream cheese take out of refrigerator and let soften
  • 3 teaspoons chopped garlic* we used minced garlic in jar
  • 1/2 teaspoon Rock Salt
  • 1/4 teaspoon Cayenne Pepper
  • 2 Tablespoons Heinz 57 Sauce or use 1 1/2 Teaspoons Worcestershire Sauce
  • 2 Teaspoons Cayenne Pepper Use this the next Day on outside of Cheese Ball

Instructions

  • Put Softened Cream Cheese in large Bowl stir with Wooden spoon until softened then add chopped garlic, cayenne pepper, rock salt, and add in Heinz 57 Sauce. Mix well Then use a sheet of 10' piece Plastic wrap and put the mixture on the plastic wrap form ball and wrap securely and put in refrigerator for overnight or at least 6 hours. Serve with Crackers

Australian Asparagus with Bacon

Down-Under Asparagus with Bacon

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Comfort Foods
Servings: 4

Ingredients

  • 1 Bunch (12) Asparagus Spears
  • 1 Rasher/piece bacon Thick
  • 1 tablespoon Butter or Dob
  • 2 Sprays olive oil
  • 4 Pieces Aluminum Foil 10x 10 inches

Instructions

  • Wash asparagus and chop tough ends off. Tear off a piece of foil and double it big enough to hold about 8 asparagus spears. Spray with Olive oil and then add asparagus, chopped Bacon and butter – then fold up the foil so it is sealed tightly and will fit in a fry pan. Heat the frypan and place the foil container in the pan. You should hear it sizzling and it will cook in around 8-10 minutes.

Kim's Oven Browned Potatoes

Course: Side Dish
Cuisine: Comfort Foods

Ingredients

  • 2 lbs Small Red Potatoes
  • 1/4 cup olive oil Virgin
  • 1/4 red onion diced
  • 1/2 tsp 1/2 tsp. kosher salt
  • 1/2 tsp ground pepper

Instructions

  • Quarter potatoes and leave skins on, remove any blemishes or eyes. Chop onion into one inch pieces. Spray pan with Olive Oil spray and place potatoes and onion in ovenproof dish, drizzle with olive oil and add ground salt and pepper. Mix with hands to coat potatoes and onion. Bake till golden brown and tender about 20 mins.

Kathryn and friend Kim Ellis make her special recipes from Down-under

 

Australian Herb Chicken

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish
Cuisine: Comfort Foods
Servings: 4

Ingredients

  • 4 pieces chicken legs and thighs
  • 1/3 cup 1/3 cup olive oil Virgin Olive oil
  • 1 med. Lemon lemon zest
  • 3 cloves garlic or 1/4 red onion
  • 1 bunch thyme, rosemary,sage -fresh a handful
  • 1 tsp Rock Salt
  • 1 tsp black pepper, freshly milled
  • 2 Sprays Olive oil Spray

Instructions

  • Preheat the oven to 375F Grind herbs in mortar and pestle, add lemon and continue to grind to a paste, add salt and pepper. Chop the onion and grind together with the herb mix. Cut extra fat off chicken and rub the skin with olive oil. Spray baking pan with olive oil and place chicken pieces skin side up. Spread paste on chicken and add lemon quarters randomly in the pan with a few sprigs of herbs. Drizzle with Olive Oil. Place into the oven for 45 mins or till juice runs clear when you push a skewer into the chicken..

Kim's Oven Browned Potatoes

Course: Side Dish
Cuisine: Comfort Foods

Ingredients

  • 2 lbs Small Red Potatoes
  • 1/4 cup olive oil Virgin
  • 1/4 red onion diced
  • 1/2 tsp 1/2 tsp. kosher salt
  • 1/2 tsp ground pepper

Instructions

  • Quarter potatoes and leave skins on, remove any blemishes or eyes. Chop onion into one inch pieces. Spray pan with Olive Oil spray and place potatoes and onion in ovenproof dish, drizzle with olive oil and add ground salt and pepper. Mix with hands to coat potatoes and onion. Bake till golden brown and tender about 20 mins.

Down-Under Asparagus with Bacon

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Comfort Foods
Servings: 4

Ingredients

  • 1 Bunch (12) Asparagus Spears
  • 1 Rasher/piece bacon Thick
  • 1 tablespoon Butter or Dob
  • 2 Sprays olive oil
  • 4 Pieces Aluminum Foil 10x 10 inches

Instructions

  • Wash asparagus and chop tough ends off. Tear off a piece of foil and double it big enough to hold about 8 asparagus spears. Spray with Olive oil and then add asparagus, chopped Bacon and butter – then fold up the foil so it is sealed tightly and will fit in a fry pan. Heat the frypan and place the foil container in the pan. You should hear it sizzling and it will cook in around 8-10 minutes.