an (Tapioca and gelatin cooler) Sago, also known as tapioca pearls, is a starch extracted from tapioca which is a common food ingredient in Asian countries like China, Philippines, Malaysia, and Thailand. Sago is a common ingredient in many desserts and beverages. This is a popular street food in Thailand especially in the summertime months of April and May.
3cupsbrown sugararnibal for syrup
1cupbrown sugararnibal for sago
3cupsred gelatin shaved ice
Soak the cooked tapioca pearls in water for at least an hour to separate them.
In a separate pot make your syrup by mixing the water, vanilla, and sugar until thick.
Bring it to a boil then reduce heat and simmer for 5 minutes.
Strain the syrup using a cheesecloth or any clean cloth to separate the sand-like grains from the sugar, leaving a clear brown syrup. (optional)
Now pour the syrup in a glass then add tapioca pearls, cubed gelatin, and ice.
Marinate chops in Skip Kenny's Mustard Marinade with Tequila and Orange juice for a real tasty South of the Border twist on Pork Chops.
1 - 2ozFresh Lime Juice or Lemon JuiceOptional-Orange Juice
½ - 1ozTequila
Lime wedgesfor garnish
Combine the lime juice, triple sec, tequila, lemon juice, and 1 cup of ice in a blender; blend until smooth. (Or place 1 cup ice cubes in a cocktail shaker). Add the desired amount of margarita; cover and shake well; serve. Pour the kosher salt onto a plate. Rub the rim of a glass with a lime wedge. Dip the rim of the glass into the salt; fill a glass with margarita mixture; repeat for each serving.
Made with Comisario Tequila Thank you to Elite Beverages for Providing the Tequila
Preheat Oven to 400 Degrees FahrenheitMarinade the Pork Chops in Mustard Marinade and Tequila, orange juice for an hour. Then take the Pork Chops out of Marinade (reserve the marinade for use in the baking dish) and bread them with the Kellogg’s Crumbs. Heat the oil and then add the breaded pork chops, slightly brown them on both sides. Then take the marinade and pour into baking dish add the browned pork chops. Layer the apple slices, onions, and mushrooms (we browed the mushrooms in the skillet before we added them to the dish add the chopped onion you can add the 1 jar of gravy to the top of the dish and them cover tightly with aluminum foil and bake for one hour at 400 degrees. Serve on a platter.
Pre-heat the Oven to 350 degrees Fahrenheit.Completely line a 9x9 square Pan with Aluminum Foil and spray the aluminum Foil with Spray Oil Like Pam.
Graham cracker crust:
Melt the butter in a bowl in the microwave for 45 seconds. Add the graham cracker crumbs into the butter and mix until completely combined. Pour into the foil-lined pan and gently press into the bottom.
Then beat together cream cheese and sugar until well blended and fluffy. Then add the lime juice and zest, tequila, Cointreau, and heavy cream. Mix well until completely combined. Beat the eggs one at a time.
Pour cream cheese over the graham cracker crust and use a spatula to spread to the edges of the pan. Bake for 20 to 25 minutes. It will be done when the center sets up it has a little jiggle. Allow to cool completely and then refrigerate for at least 3 hours or overnight. Decorate with lime slices and or zest. Cut into small squares and serve. Will serve at least 8 to 10 people
A simple recipe for a cauliflower side or main dish.
Dash of Pepper
½cupPine River Pepper Jack Cheese
Cook whole Cauliflower for 20 to 30 minutes or break up in large flower heads, drain
Put into greased casserole. Melt butter, stir in flower salt and pepper. Add milk slowly and cook until thicken, like gravy. Slowly stir in pepper cheese until melted. Pour over the top of the Cauliflower . Can add crushed cornflakes, dried onions or fresh sliced scallions for color and texture to the top. Bake 375 for 25 minutes
Brown bacon and sausage together until nicely browned. Add onion until translucent about two minutes, then add minced garlic. Stir in the chicken broth, pepper and sliced potatoes, bringing to boil. Cook until potatoes are soft, 10 to 15 minute. Gently add half and half, fold in Asiago cheese until melted. Stir in the kale or spinach cook until wilted. Serve in soup bowls.
1Tbspegg whiteYou can use Pasteurized egg whites or one small egg white
Lime slicesLime slicesLime slices
In a blender container, combine the crushed ice, tequila, lime juice, powdered sugar, egg white, and Triple Sec.
Cover and blend till very frothy. Transfer to a pitcher; garnish with lime slices. Serve in salt-rimmed cocktail glasses.
Rub lime wedge on glass rim and invert glass into rim salt.
1cuppineapple chunksFresh is best but canned is okay.
1/3 cuporange juiceFresh squeezed is best
3TbspFresh Lime Juice
1Tbspsugar or honey(may also use Agave)
Scoop seeds from the melons. Remove fruit from rind with a peeler or knife and using a melon baller or cut into 3/4 inch wedges. Place in large bowl.
Add papaya, strawberries, pineapple and Jalapeño-Citrus Dressing; gently toss to combine. Serve immediately or cover and refrigerate up to 3 hours. Garnish with mint leaves.
Combine orange juice, lime juice, mint, jalapeños and sugar in small bowl; mix well.
In large stockpot or skillet melt 1/2 cup of butter and then add a little olive oil, then brown 1 chopped onion chopped garlic brown slightly then add 1 bunch of parsley chopped add the chopped peppers and cook until limp, and cooked chicken and spices.
Chop 1 bunch parsley
Chop 1 sweet onion
Chop 1 red bell pepper
Chop 1 orange bell pepper
Chop 5 cloves garlic
Mix the chicken and veggies all together in large bowl and turn out into a casserole dish.
Garnish with chopped parsley
Course: Main Dish
Cuisine: Meats, Mexican
1PkgSaffron Yellow Rice(Cook as directed)
1PacketSazon Goya Seasoning(for rice)
4boneless, skinless chicken breastscut into 1/2 inch chunks
1 MediumSweet onion (Maya, Vidalia, etc.)Chopped
1Chop 1 red bell pepperChop 1 red bell pepperChopped
1Chop 1 orange bell pepperChop 1 orange bell pepperChopped
5Chop 5 cloves garlicChop 5 cloves garlicChopped
4-5TbsExtra Virgin Olive Oil Divided
1bunchFlat Leaf ParsleyChopped
Cook Saffron Yellow Rice as directed but add 1 packet of Sazon Goya B
Cut four chicken breast halves into approx 1/2 inch chunks. In a deep skillet with 3 to 4 tablespoons of olive oil brown the chicken. Cook till no longer pink inside and remove from skillet.
Sauté all until veggies are tender but still have a crunch. Sprinkle with salt and pepper and add Mojo and Sazon.
Mix the chicken and veggies all together in large bowl and turn out into a casserole dish. Dress with Parsley for Presentation.
16ozSoft Philadelphia cream cheese(Two 8 oz packages)
1 1/2 cupsGranulated Sugar
2 cans8 ounce canscrescent roll dough sheets(if grocer doesn't have, use the crescent rolls but do NOT separate)
Cinnamon Sugar Topping
Preheat an oven to 350º F (175º C).
Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish.
Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown about 45 minutes.
Cool completely in the pan before cutting into 12 squares.
Remove skins and slice plantains on the diagonal.
Heat organic coconut oil to in skillet to about 350º
Fry in skillet until lightly browned on both sides. Do NOT crowd the skillet, fry in batches.
Sprinkle with salt, pepper and sugar
Drain on paper towel and sprinkle with remaining sugar
This dish is prepared by "cooking" the shrimp in a marinade.
Author: Fr Andrew Umberg
1lbraw large shrimppeeled and deveined
1/4cupfresh lemon juiceabout two lemons
1/4cupfresh lime juiceabout 3 limes
1jalapeno pepperseeds and vein removed, minced
1/2cupchopped fresh cilantro
1/4cupred onionfinely chopped
kosher salt and fresh ground pepper
2TbspVirgin Olive Oil
First, blister the Jalapeno Pepper either over an open flame or in the oven using the broiler until the skin is blackened. Let it cool in a bowl that is covered with plastic wrap. Once cooled, remove skin and seeds and dice the pepper.
Next, dice the raw Shrimp into the small pieces (about 1/2 inch) and put them in the bowl and add both the lemon and lime juice. Stir in the Jalapeno, garlic, onion, and 1/4 c chopped parsley.
Add the Cayenne Pepper, olive oil, salt, and Black Pepper.
Lastly, chill for about 2-3 hours. Then plate and serve the Ceviche.
Kathryn shares some favorite snacks and appetizers that are fun, simple, and light. Later she is joined by her friend, Marty Schultes who helps her prepare a couple more recipes for light party fare.
First up Kathryn starts with her pita rounds topped with ham, banana peppers, and shredded mozzarella. Next, Kathryn makes a Sundried Tomato Spread, great for serving with vegies or toasted baguettes. In this episode, she serves them with crackers. Lastly, Kathryn makes a spicy popcorn snack with pretzels and peanuts.
In the second half of the show, Kathryn is joined by her dear friend Marty Schultes and together they prepare some Honey Orange glazed Meatballs. Finally, Kathryn and Marty prepare some Sweet Pepper Bruschetta made from mini sweet peppers.
All the recipes from this episode are below the video. Enjoy!
2lbsground porkSubstitute, Ground meat of any kind
1cupPlain Bread crumbs or PankoOriginal, not seasoned
½tspground fresh Black PepperI prefer Lemon Pepper
2TbspVirgin Olive oil
½cupfresh orange juice
Garnish with green onions, chives, chopped parsley or basil
Preheat oven to 400 degrees
In large bowl, mix together meat, bread crumbs, egg, salt onion powder and pepper
Using a small (Tbsp) scoop, shape mixture into 24 to 30 Balls.
In a large skillet or brown over medium heat – we use an electric skillet to brown our meatballs
For this recipe cook half of the meatballs and then the remaining ones.
Cook for about 3 to 4 minutes until browned.
Using a slotted spoon transfer the meatballs onto a cookie sheet and place in oven for 8 minutes.
While meatballs are cooking in the same pan add honey and orange juice and cook over medium heat stirring frequently until thickened. About 3 to 4 minutes. Turn the skillet off if electric. Remove pan from heat if its on the stove Take meatballs out of oven and add the meatballs to skillet; stir until coated in glaze. Using a slotted spoon arrange on dish and garnish with Green onion, basil or parsley.
Saute onion, garlic and meat in pan, stirring frequently until browned. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half of parsley; mix well.
Add tomatoes, tomato paste, and ½ cup water mashing tomatoes with a wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick 1 ½ hours. In a kettle bring 3 quarts of water and l tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling, boil uncovered and stirring occasionally about 10 minutes. Drain in a colander. Preheat oven to 3750. In a medium bowl, combine ricotta, egg, remaining parsley, and salt; mix well. In the bottom of 13 x 9 x 2-inch baking dish, spoon 1 ½ cups sauce. Layer with 6 lasagna noodles, lengthwise and overlapping, to cover. Spread with half of the ricotta mixture, top with a third of mozzarella. Spoon I ½ sauce over cheese; sprinkle with ¼ Parmesan. Repeat layering, starting with 6 lasagna noodles and ending with 1 1/2 cups sauce sprinkled with parmesan. Spread with remaining sauce; top with rest of mozzarella and parmesan. Cover with foil, tucking around the edge. Bake 25 minutes· remove foil· bake uncovered 25 minutes longer, or until bubbly. Cool 15 minutes before serving.
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.
1medium head Red CabbageSlice cabbage 2-inch strips and 1/4-inch width
1medium applepeeled and chopped
1/3cupDark Malt Vinegar
1/3cupBlackberry Jelly, Jam, or Preserves
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.
10-12 ozbagFresh Brussel SproutsCleaned and quartered
1TbspInstant Onion Flakes
In a large frying pan melt the butter and add oil and heat on low add the Brussel sprouts to the melted butter and oil and coat the sprouts. Add instant onion add Cayenne pepper to the mixture and simmer for 10 minutes then add ¼ cup of water then they will get a little brown and crunchy add salt and then Hoisin Sauce coat the Brussel Sprouts and cook for 1 minute on low.
2cupswhole-wheat breadFresh from the bakery section, remove crust, tear into bite size pieces
2cupsEnglish cucumberchopped seeded
4large tomatillos (About 1 lb)husks removed, rinsed and quartered
1lbMedium shrimppeeled and deveined
Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stirring 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 nonstick 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.
Serve with Asian Salad and Brown Rice
375 Calories per serving
Course: Main Dish
4skinlessboneless chicken breasts
1/2cupTeriyaki SauceSee recipe below
1cupsoy sauce low sodium
2tbspwhite rice vinegarunsweetened
3tspminced garlic -optional
2Tbsp cornstarch mix with 2 tbsp. water
2Tbspolive oilfor grill/cast iron pan
2Tbsp cornstarch mix with 2 tbsp. water
Place chicken into a ziplock bag and pour marinade over it. Seal and distribute marinade until all chicken is coated. Marinade at least 30 min.
Next, add olive oil to pan on medium high heat. Heat oil until hot but not smoking. Pat chicken dry with a paper towel and place in hot pan. Cook chicken until 160 degrees and remove from heat. Cover and rest chicken until it reaches 165 degrees. When ready to serve, drizzle with remaining Teriakyi sauce and serve with brown rice or Quinoa.
Combine all ingredients (except cornstarch) in a blender and pulse until combined. Use 1/2 cup for the marinade. Pour remaining blended ingredients into a small saucepan and bring to a boil. Once the sauce begins to boil, immediately reduce to simmer. Mix cornstarch and water and add to sauce, stirring constantly until it thickens (about one minute).
375 Calories per serving
Serve with Brown Rice, cooked according to directions.
10ozfrozen mixed vegetables (carrotscorn, peas, green beans,) or use fresh
1cupfat-free beef broth
1tsprosemary(Dried or fresh)
1tspthyme leaves(Dried or fresh)
kosher salt and pepperSeason to Taste
kosher salt and pepper
Boil potatoes in a medium pot of salted water until cooked and soft.
Drain and mash with chicken broth, sour cream, 1/2 tsp salt, and pepper, set aside.
Preheat oven to 400°F.
In a large sauté pan brown meat over medium to high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. I drained the liquid off and used a fork to break it up more.
When cooked, set aside on a plate.
Add the oil, onion, mushrooms, and celery and sauté on medium heat about 5 to 7 minutes, until the vegetables are tender.
Add the flour, frozen or fresh vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. ( I added a sprinkle of Cheese to the topping)
Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
Remove from oven and let it cool 5-10 minutes before serving.
Serving Size: 1/6th of pie
Amount Per Serving:
Calories: 275 calories
Total Fat: 7g
2Tbspheavy cream(you may use a little more for consistency)
Salt and Pepper to taste
Cook sausages in medium saucepan or skillet until they are browned and cooked thoroughly.
In the same pan add butter, olive oil, and onions, cook for 3-5m minutes until their lucent.
Add Chicken stock and red wine and cook for another 3-4 minutes until reduced. Add Heavy Cream and cook another minute or two. Season with Salt and Pepper.
Cook cauliflower until tender. Mash* and add butter and cheese whip till you have the consistency of Mashed Potatoes. Fold in Cheese.
*Add hot cooked cauliflower to a food processor. Add butter and cream and pulse until the consistency of mashed potatoes. Pour into serving bowl and fold in cheese.
Plate the Sausage and onions and the gravy add ½ cups Mashed Cauliflower to the plate and serve. Garnish with Parsley.
Nutrition Per Serving
Fat 31 g
Protein 15 g
3.5ozIrish/Scottish steel cut/pinhead oats(Divided: 1/3 cup and 1/4 cup) Toasted
1/3cupScotch whisky (I used Glenfiddich (or use a top quality brand)
3Tbsporganic raw honeyDivided
2cupsorganic heavy whipping creamit’s important to use good quality whipping cream
4Whiskey Glasses or Dessert Glasses
The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won’t take long, so keep a close eye, as you don’t want burnt oats. Next, put these oats in a bowl and cover with 1/3 cup (3 oz) of whiskey. Cover and let stand overnight to soak.
Oats and Berries
When you are ready to make the Cranachan, toast the second batch (1/4 cup) of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
Now, choose a few choice raspberries to decorate the tops and set them aside.
Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we’re not making jam) 🙂
This is the part that is different: sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of the whiskey. Continue to whip until stiff peaks form. Next, gently fold in the whiskey-soaked oats.
At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don’t make it in the morning to serve for dinner).