Chef Kathryn Raaker prepares a 2024 Valentine's Day dinner complete with her famous Strawberry Jello Cake.

Welcome to “The Chef, You, and I” – a culinary journey where chef Kathryn Raaker invites you into her kitchen to explore the artistry of cooking. Join us as we embark on a flavorful adventure filled with tantalizing aromas, mouthwatering dishes, and expert tips to elevate your culinary skills.

In today’s episode, Chef Raaker treats us to a feast for the senses, starting with her succulent Shrimp Linguine, a dish that perfectly balances the delicate flavors of fresh seafood with the pasta. As she prepares each ingredient with precision and care, viewers are invited to follow along, learning invaluable techniques that will transform their home cooking experience.

Chef Kathryn's Shrimp Linguine

Ingredients

  • 1 Pound Linguine noodles -White
  • 4 Tbsp unsalted Butter
  • 3 Tbsp Olive Oil
  • 1 Pound large Shrimp I used cooked frozen shrimp, which is deveined. Remove tails.
  • ½-¾ cup fresh Parsley Chopped fine
  • 1-2 Lemons zested
  • Crushed Red Pepper Flakes This is optional
  • ¼-⅓ cup Fresh Lemon juice
  • ½-¾ cup Grated Parmesan cheese Fresh is best
  • 1/3 cup Fresh Basil chopped
  • ½ cup White wine

Instructions

  • Bring a large pot of water to a boil, add a little bit of oil and salt to the boiling water, and cook Linguine according to package instructions. Add the butter and olive oil to an extra large skillet. Once the butter has melted, add the shrimp and sauté for about a minute. Then, turn it off. Remove from heat and add parsley, lemon zest, lemon juice, and red pepper flakes. Toss to combine everything. Season with Salt and Pepper. When the Pasta is cooked, drain the water and add the noodles to the sauté pan. Top with Fresh Parmesan Cheese and toss everything gently to combine.

Next on the menu are Chef Raaker’s legendary Crab Cakes – a culinary masterpiece that showcases the sweet, delicate flavor of lump crab meat, enhanced with a medley of herbs and spices. With her expert guidance, viewers discover the secret to crafting the perfect crab cake, achieving a golden brown crust that gives way to a tender, flavorful interior.

Old Bay Crab Cakes (Baked or Fried)

Ingredients

  • 8 oz Lump Crab Meat I used Jumbo Lump
  • 2 Tbsp Panko Ritz Cracker Crumbs are Better
  • 1 extra large Egg beaten
  • 2 tsp Old Bay Seasoning
  • 2 Tbsp Mayonnaise I used Light Hellman’s Mayonnaise
  • ½-1 tsp Worcestershire sauce

Instructions

  • Combine all ingredients except the Butter, and very carefully with a rubber spatula and fold ingredients together carefully making sure not to break up the pieces of lump crab. Form the mixture into 4 equally sized balls and place on a plate. Pre heat oven to 400 to 425 degrees for 10 to 13 minutes. (I do not fry them, I baked them in the oven.) Bake on Parchment paper lined baking sheet. Flipping them halfway until Golden Brown.
  • Serves 4

And every meal is complete with a delectable dessert, and Chef Kathryn delivers with her famous Strawberry Jello Cake. As she layers fluffy white cake with luscious strawberry gelatin and creamy frosting, viewers are treated to a symphony of sweetness that is as beautiful as it is irresistible.

Easy Strawberry Cake with Strawberry Jello

Recipe courtesy of thebestcakerecipes.com

Ingredients

  • 1 Box of White Cake Mix I Used White Cake Mix
  • 1 package of Strawberry Flavored Gelatin 3 ounces
  • ½ cup of 2% milk
  • ¾ cup of vegetable oil
  • 4 large eggs
  • 8 to 10 Large Fresh Strawberries I cut them in half and put them in my food processor to make 1 cup of fresh strawberry puree.

To Decorate the Cake

  • 2 cans White Frosting or make your own Frosting. Or make your own Frosting.
  • 12 Large Strawberry to Decorate around the Cake
  • 4 Small strawberries for the center of the cake+
  • Red Sprinkles for Decorating around the cake.

Instructions

  • Preheat the oven to 325 degrees!
  • Grease two 8’ or 9” inch (I used Heart shaped Pans for Valentines Day Dinner) pans and I used parchment paper that I traced and cut into the shapes I needed. I sprayed the Pans with my Corn Huskers Gourmet Duck Fat Spray or use any baking spray. Then take 8 large Fresh Strawberries and cut them in half and put them in a food processor and puree them! In a large bowl combine the cake mix, gelatin, milk, oil eggs and fresh strawberry puree. Beat on low speed until mixed, about a minute then beat on medium for 2 minutes. Divide your batter into the two pans and bake for 29 or 30 minutes, or I use a toothpick into the cake and if it comes out clean, I know the cake is done. Allow the cakes to cool for about 10 minutes on a wire rack so that they cool completely.
  • Decorating the Cake
  • I used the store-bought White Icing instead of making my own. After the cakes are cool, turn the cake pan over, and the cake should easily come out. Place one cake layer on the cake plate and take the parchment paper off (if you are using it. Spread the frosting on the first layer, then place the other layer on top of the frosting. Use the remaining frosting to frost the top and sides of the cake. I used 1 ½ cans of White Frosting, and I swirled, and then I used red sprinkles on top and sides of the cake. I decorated the cake with fresh strawberries all around it and decorated three or four in the middle of it. Serves 12 to 14.

Sponsors

Throughout the show, Chef Kathryn Raaker proudly showcases the products of her sponsors, Cornhusker Kitchen’s Duck Fat Spray and 360 Cookware, demonstrating how these premium ingredients and tools elevate her culinary creations to new heights.

So grab your apron and join us for an unforgettable culinary experience on “The Chef, You, and I” with Chef Kathryn Raaker. Whether you’re a passionate foodie or a curious beginner, there’s something here for everyone to savor and enjoy.

Chef Kathryn Raaker and guest Maria Dunaway, prepare family favorite on this episode of The Chef, You, and I.

Filipino Cuisine with Chef Kathryn & Chef Maria

“The Chef, You, and I” is an exciting culinary journey that brings renowned Chef Kathryn Raaker together with talented guest chefs, such as the delightful Chef Maria Dunaway, to create mouthwatering dishes that tantalize the taste buds and inspire viewers to get hands-on in their own kitchens.

In this episode, prepare to be transported to the vibrant world of Filipino cuisine as Chef Kathryn and Chef Maria collaborate to craft a sensational Seafood Paella, locally known as Filipino Paelya. Immerse yourself in the rich flavors of the Philippines as they expertly combine an array of seafood with fragrant rice, creating a dish that captures the essence of Filipino culinary traditions.

But the culinary adventure doesn’t stop there! Join the chefs in whipping up a delectable Coconut Corn Pudding, or Maja Blanca, a sweet and creamy Filipino dessert that promises to be the perfect finale to your dining experience. Watch as they share tips, techniques, and stories that add a personal touch to every recipe, making the cooking process both educational and entertaining.

“The Chef, You, and I” is more than just a cooking show; it’s an invitation to explore diverse cuisines, connect with talented chefs, and empower viewers to embark on their own culinary adventures. Get ready to experience the joy of cooking alongside these culinary maestros, as they blend expertise, creativity, and a sprinkle of fun into every episode.

Filipino Paelya

Seafood Paella (Filipino Paelya)

Recipe by Maria Dunaway

Ingredients

  • 2 Tbsp olive oil
  • 1 Tbsp minced garlic about 3 cloves, (optional if you cannot eat garlic)
  • 1 cup tomato sauce canned tomatoes or chopped fresh tomatoes.
  • 1 cup short grain rice
  • 1 tsp saffron threads
  • 3 cups warm water
  • ½ lb mussels, about a dozen shells on or off (the shellfish could be pre-cooked)
  • ½ lb Little neck clams, about a dozen shells on
  • 1 cup squid rings

The following ingredients are optional if you have room or if you are cooking for a feast or party:

  • Prawns shells off or on, heads off
  • Vegetables such as green peas, red bell peppers, etc.

Instructions

  • In a wide and shallow pan such as a paella pan (or paellera), sauté garlic in olive oil till soft. Caution: do not burn the garlic.
  • Add the tomatoes till sauce gets thick.
  • Add the rice and stir quickly to coat with the sauce.
  • Add the water, boil.
  • Add the saffron
  • Add all the shellfish and tuck into the rice.
  • Add some lemon juice to temper the garlicky aroma.
  • Add salt and pepper to taste.
  • Cover pan, lower heat and simmer 15 to 20 mins till rice is fluffy and cooked through.. Do not stir.
  • Increase stove temp to high and cook for 2 more minutes till toasted rice (called Socarrat) forms at the bottom of pan.
  • Take pan off the heat and allow to rest, covered about 10 mins before serving.

Maja Blanca

MAJA BLANCA

(Coconut Corn pudding) Recipe by Maria Dunaway

Ingredients

  • 13.5 fluid oz coconut milk (1 can)
  • 1 ½ cup Evaporated or almond milk
  • 1 can condensed milk
  • ¾ cup cornstarch dissolved in ¾ cup milk
  • ½ cup creamed corn

Instructions

  • Grease a square pan with butter or coconut oil.
  • Combine coconut milk, evaporated milk, and condensed milk in a pot.
  • Boil, keep stirring, the milk will start splattering so caution.
  • Add the creamed corn.
  • Add the cornstarch mix.
  • Keep stirring till mixture is all pasty and easily comes off the sides of the pot like a blob.
  • Pour mixture into the greased pan.
  • Smooth the top with a spatula or butter knife so get rid of the bubbles.
  • Let it settle before cooling it in the fridge.
  • Serve cold with toasted coconut flakes or coconut curds (latik) on top.

Latik

  • Pour a can of coconut cream into the same pot and stir in medium heat till volume is reduced to toasted brown curds form. You could also use coconut milk but that will take longer.

 

Join Kathryn as she prepares Halloween treats using her 360 cookware as well as her favorite cooking spray Cornhusker Kitchens. 

Halloween Treats for the Whole Family

This year, Kathryn revisits treats made in the past but also tries some new treats. Of course, Kathryn uses her 360 cookware as well as her favorite cooking spray, Duck Fat from Cornhusker Kitchens. 

Halloween Spider Bread Dip

16 frozen Rhodes Yeast dinner rolls, or any frozen Yeast Dinner Roll Dough 1 egg white 1 tbsp water 3 tbsp grated parmesan cheese 2 olive slices

Ingredients

  • 16 frozen Rhodes Yeast dinner rolls or any frozen Yeast Dinner Roll Dough
  • 1 egg white
  • 1 Tbsp water
  • 3 Tbsp grated parmesan cheese
  • 2 olive slices

Instructions

  • Place frozen rolls on the board or counter and spray with nonstick spray. Cover loosely with plastic wrap and allow to thaw until soft but still cold, about 2 hours.
  • Use two rolls to make a small ball for the spider's head. Use ten rolls to make a larger ball for the spider's body.
  • Cut the remaining 4 rolls in half (with one half slightly larger than the other). Roll each half into a rope. Make 4 to 12-inch ropes and four to 10-inch ropes.
  • Arrange balls and ropes on a lined cookie sheet into a spider shape.
  • Spray with nonstick spray and cover loosely with plastic wrap. Allow to rise until quite puffed, about 1 hour. Meanwhile, preheat the oven to 350 degrees.
  • Whisk together egg white and water and brush all over the spider. Sprinkle legs with parmesan cheese if desired.
  • Bake spider for 28-30 minutes until quite brown. Cool completely.
  • Use a knife to make slits for the eyes and press an olive slice into each slit.
  • Use a knife to cut a circle out of the body, and then tear out the bread to make a bowl. Fill with cold dip. Surround with veggies and serve.

Notes

Credit goes to recipe online by Autumn – Always Autumn- Updated 1-7-2022.
Ingredients

 

Spider Bites

Nutrition Calories: 204kcal I Carbohydrates: 26g I Protein: 8g I Fat: 9g I Saturated Fat: 1g I Sodium: 487mg I Fiber: 1g I Sugar: 3g
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Main Dish, Side Dish, Snack
Cuisine: American

Ingredients

  • 4 oz pretzel sticks or twists
  • 4 piece Mini Babybel Original Cheese
  • 2 Tbsp mini chocolate chips

Instructions

  • Have the kids stick pretzels into the sides of their cheese for legs. Then add chocolate chips on top for eyes; use a dab of nut butter if necessary to make them stick.
    Serve any extra ingredients on the side.

Notes

Recipe courtesy of Super Healthy kids

 

Deviled Ham and Eyeball Sandwich

Ingredients

  • 20 Slices white bread Arnold Brick or Sourdough bread
  • 2 cups cooked ham chopped about 8 oz.
  • 1/3 cup Mayonnaise
  • 1 Tbsp honey
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp pickle relish
  • ½ tsp Worcestershire sauce (I left out)
  • 3 dashes hot sauce I omitted the hot sauce
  • Kosher salt
  • 10 pimento-stuffed green olives sliced in half
  • Ketchup for squirting

Instructions

  • Punch out the rounds from the bread using the 2 ½ round cookie cutter.
  • Layout the rounds on a cookie sheet and set aside.
  • Add Ham, mayonnaise, honey, mustard, relish, Worcestershire sauce, in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff one olive in the center of each ball for eyes. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins.

Notes

Recipe courtesy of Jeff Mauro

 

Frankenstein Pasta

Nutrition Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g

Equipment

  • Nutrition
  • Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g
  • Blender or Food Processor

Ingredients

  • 1 cup basil fresh
  • 2 cloves garlic (Optional we did not use)
  • 1/3 oz pinenuts dried
  • 1/3 cup Parmesan cheese grated
  • 1 dash salt
  • 1/3 cup olive oil
  • 16 oz whole wheat pasta shells
  • 3 medium cucumber
  • 4 oz mozzarella cheese
  • 1 cup black olives canned

Instructions

  • In a blender or food processor combine basil, garlic, pine nuts, parmesan, salt (you can add pepper if you want as weland olive oil. Taste and add more salt, pepper or garlic if desired.
  • Bring a pot of water (about 5 cupto a boil and add whole wheat pasta. Cook according to box instructions. Drain and add pesto sauce. Stir well and let cool.
  • Peel and chop up 1 1 /2 of the cucumbers and stir into pasta.
  • Pour out onto a platter and make a rectangle out of the pasta. Cut two slices of mozzarella and make them into circles using a cookie cutter or knife. Use olives to create Frank's hair, pupils and mouth. Use the rest of the cucumber to make "bolts" in the side of his neck.

Notes

Recipe courtesy of Super Healthy kids

 

Pumpkin Cheese Ball

Ingredients

  • 16 oz of room temperature Cream Cheese
  • 1 ½ cup of shredded Cheddar Cheese
  • 3 tablespoons of minced onion
  • 2 tablespoons of salsa
  • 2 teaspoons of ground cumin
  • And 1 teaspoon of minced jalapeno. For little kids omit the jalapeno pepper
  • 1 Green Bell Pepper stem

Instructions

  • With a mixer, blend the cream cheese then add 1 ½ cup of shredded Cheddar Cheese 3 tablespoons of minced onion, 2 tablespoons of salsa, 2 teaspoons of ground cumin, and 1 teaspoon of minced jalapeno. (For little kids, omit the jalapeno pepper). Scoop all onto plastic wrap, and use the wrap to form a 5-inch pumpkin-shaped ball, chill for at least two hours.
    Later, unwrap put the Green Bell Pepper stem in the middle of the ball, and serve with Black (or Blue) Nacho Tortilla Chips.

Notes

Recipe courtesy of Michelle Buffardi from the Cooking Channel

 

Witches Hats

Ingredients

  • 1 box Oreo Chocolate Cones 12 to a box
  • 1 pkg Chocolate Pizzelles (instead of spraying with Black Food Spray)
  • 1 Container Chocolate Frosting (or you can make a stiff frosting)
  • 1 Tube Orange Frosting
  • Candies such as M & M's, Reeses Pieces, etc used to fill cones

Instructions

  • To assemble the hats, first fill the hats with candy.
    Next spread frosting on the edge of the cones.
    Place the Pizzelle on top of the cone.
    Trim the hat with the orange frosting.

Notes

If you are unable to find the oreo cookie cones, or chocolate Pizzelles, you can use chocolate melts and brush it on the hats, or you can spray with Color Mist Food Spray.

 

Pound Cake with berries-web

Kathryn prepares a “Midwest” kind of international cuisine show on today’s Chef You and I show. First Kathryn prepares “City Chicken,” which is actually cubed pork and veal on skewers. This was a childhood favorite prepared healthier. In addition, she makes a mashed potato side dish with gravy.

Next, Kathryn prepares an award-winning Bob Casey’s Irish Soda Bread created by a dear friend of author Don Greco. The two boys grew up together, and this recipe brings Don fond memories his childhood friend, Bob.

Kathryn also prepares a Mexican Street Corn Salad recipe inspired by her friend Marty Schultes, and she rounds up the meal with a simple dessert of pound cake with berries.

Chef Kathryn Raaker City Chicken

Ingredients

  • 1 lbs pork sirloin cubed (with skewers)
  • ¼ cup all-purpose flour with salt and pepper to taste
  • 2 eggs beaten with one tablespoon water
  • 3 tbsp olive oil
  • Corn Huskers Gourmet Duck Fat Spray
  • ½ cup breadcrumbs (regular unseasoned)
  • ½ cup chicken stock
  • 1/4 cup Lemon Cello (optional)
  • 1 can/pack gravy mushroom or pork, heated
  • ¼ tsp smoked paprika

Instructions

  • Preheat your oven at 325° F and coat a 9 X 13 baking pan with cooking spray. If you are only cooking four kebabs, you can use a smaller dish.
  • Prepare your breading area with the seasoned flour, the egg wash, and the breadcrumbs separately. Add the smoked paprika optionally to the breadcrumbs mix. Pass four meat cubes onto each skewer and dust with the flour, shaking off any excess. Coat each skewer in the egg wash, then toss in the breadcrumbs. Heat 1 tbsp of oil in a skillet over medium to high heat. Brown the pork on each side (it doesn’t have to be cooked all the way through).
  • Once you brown the pork, place in a prepared baking dish, leaving a bit of distance between each skewer. Add the chicken broth to the bottom of the pan and close tightly with the foil. Bake at 325° F for 1 ½-2 hours or until you can pull the pork with a fork. Serve with gravy on the side.

 

Bob Casey's Irish Soda Bread

Thank you to Bob's Widow and also his friend Don Greco for providing this recipe.

Ingredients

  • 3 cups AP Flour sifted
  • 1 cup Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • 1 tsp of Baking soda
  • cups Raisins and/or Currants Presoak in water, Brandy, cognac, etc. for about 20 minutes.
  • 2 Eggs beaten
  • 1¾ to 2 cups Buttermilk
  • 2 Tbsp butter melted

Instructions

  • Sift dry ingredients: flour, sugar, baking powder, salt, and baking soda together in a large bowl. [Drain the pre-soaked raisins in a colander]. The,n add the drained, pre-soaked raisins to the dry ingredients before adding the rest of the wet ingredients. Stir raisins into the dry mixture.
  • Then combine eggs, buttermilk, and shortening in a small bowl. Add liquid mixture to the dry ingredients. Mix only until all the flour is moistened. Turn batter into buttered loaf or bundt pan.
  • Bake at 350° for 1 hour (or until the bread is browned to your liking).

 

 

Hey there, food enthusiasts! Get ready to tantalize your taste buds with another fantastic episode of “The Chef, You, and I” show, hosted by the one and only culinary maestro, Kathryn Raaker. Today, we’re diving headfirst into a refreshing summer menu that will keep you cool and satisfied.
Chilled Summer Soups: A Symphony of Flavors

As the temperature rises, nothing beats the heat quite like a chilled soup. Kathryn has a duo of mouthwatering cold soups in store for us, each bursting with vibrant flavors and colors. From classic Gazpacho with its rich tomato goodness to a refreshing cucumber and green tomotilla soup topped with shrimp.  These soups are the perfect way to start any summer meal, or enjoy them as a light, healthy lunch on their own. Get ready to learn the secrets behind these sensational cold soups!

Steak Salad Extravaganza: A Satisfying Summer Staple

Up next, we have a culinary masterpiece that combines the best of both worlds – the Steak Salad. Kathryn’s version is a symphony of flavors and textures that will leave you craving for more. Picture this: perfectly grilled strips of tender steak, served atop a bed of fresh mixed greens, accompanied by cherry tomatoes, red onions, and crumbled blue cheese. But what truly elevates this salad is the zesty homemade vinaigrette that brings all these elements together. Whether you’re looking for a hearty main course or a crowd-pleasing salad for your next barbecue, this dish is a must-try.

Sweet Endings: A Fruity Dessert Delight

No meal is complete without a sweet treat, and Kathryn has a delightful fruity dessert in store for us. It’s a dessert that’s as beautiful as it is delicious – a Mixed Berry Pavlova. Imagine a crisp meringue nest, delicately cradling a medley of fresh summer berries like strawberries, blueberries, and raspberries, all topped with a dollop of velvety whipped cream. It’s a dessert that’s both light and indulgent, making it the perfect ending to your summer feast.

Join Us for Culinary Adventure!

You won’t want to miss this episode of “The Chef, You, and I” show with Kathryn Raaker. Get ready to be inspired by her culinary expertise as she guides you through the preparation of these sensational summer dishes. Whether you’re an experienced chef or a novice in the kitchen, Kathryn’s warm and inviting teaching style makes every recipe accessible and enjoyable.

Tune in to our show and embark on a flavorful journey as we create, savor, and celebrate the joys of summer dining together. Whether you’re hosting a summer soirée or simply craving some fresh and delicious dishes, Kathryn’s got you covered. We can’t wait to have you join us for this unforgettable episode!

Stay tuned, stay inspired, and stay delicious! See you soon on “The Chef, You, and I” show with Kathryn Raaker.

Kathryn’s Tomato Gazpacho

Equipment

  • Blender or Food Processor

Ingredients

  • 3 cups of Tomato Juice or V8
  • 2 cucumbers seeded and chopped (I used English Cucumbers)
  • 1 yellow mini sweet Pepper - chopped
  • 3 red Mini sweet Peppers – chopped
  • ½ small red onion or ¼ of large red onion
  • ¼ cup White wine vinegar
  • Juice one lemon
  • 2 stalks celery chopped
  • 2 teaspoons ground black pepper
  • 1 ½ teaspoon of Kosher salt
  • 2 scallions chopped

Instructions

  • If you have a large food processor add all your fresh ingredients and lemon juice and Tomato Juice If not do it in the processing it in stages. And Process them in the Food Processor until chunky if you like it that way but if not grind it longer to have a smoother consistency.

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.

 

Black and white Summer Salad

Ingredients

  • LB London Broil
  • 6-8 cups chopped romaine lettuce Use any lettuce of your choice
  • ¼ red onion thinly sliced
  • 2 avocados Sliced
  • 2 large tomatoes cut in small quarters (or use cherry tomatoes, halved)
  • cup Feta cheese crumbles

Instructions

  • Marinate your steak overnight – Make sure you prick it on both sides. I used 2 cups of wine and added homemade Limoncello.
  • Preheat your grill to medium heat. Prepare your steak by sprinkling generously with salt and pepper. Grill London Broil on each side until cooked to the desired doneness. If using London broil, medium rare (pink interior) (Allow steak to rest for 5 minutes on a cutting board, then thinly slice.
  • Arrange salads with lettuce on the bottom, then top with steak, avocados, red onions, tomatoes, croutons, and Feta Cheese crumbles. Use a dressing of your choice.. Serve immediately.

Notes

London Broil steak would be the ultimate cut of meat for this salad, but you could use sirloin as well. I believe that marinating it makes it even tastier.

 

Berry Almond Cream Tart

Ingredients

Pie Crust

  • 1 Pie Crust I used a Pillsbury Pie Crust.

Tart Filling

  • 16 oz Cream Cheese room temperature
  • ½ tsp almond extract
  • 1 cup confectionary sugar
  • ¾ cup heavy cream
  • 1 cup Strawberries.
  • ½ cup Blackberries.

Instructions

Pie Crust

  • Remove your dough and let set at room temperature for about 15 minutes. Preheat your oven to 375° F. Roll out your pie dough and put it into your tart pan. (If you are using something like Pillsbury, just use one crust). Remember to prick the crust and add beans or baking beads to keep the crust flat during the blind bake. Bake the crust for 12-15 minutes. Let it cool completely.

Tart Filling

  • Add cream cheese, almond extract, and powdered sugar to a bowl, and using a mixer, blend for 1 minute. Slowly add the heavy cream and continue beating until smooth. Spread the mixture into a tart to the top of the tart.
  • Arrange the berries on top of the tart and refrigerate for about an hour before serving.

 

You are never too old to learn, which is what I was doing for some of the recipes for this show. Thankfully, many friends in the Hispanic community helped me learn to make the Tamales. So, join me in learning how to make a Mexican dinner.

 

Lyle’s Mexican Rice

Ingredients

  • 1 cup Rice
  • 2 carrots diced
  • 1 onion diced
  • 8 oz Tomato sauce or 1 cup
  • 1/2 cup English Peas
  • 1/3 cup oil
  • 1 1/2 tsp Cumin
  • 1 Tbsp Salt
  • 2 1/2 cups water

Instructions

  • Place oil & rice in a skillet and stir until a golden brown. Drain off some of the excess oil. Add cumin, water, onions, and carrots. Cover & cook with a tight-fitting lid (about 15 minutes). Add English peas and cover and cook another 5 minutes or until all of water is consumed.

LYLE’S POP’S POPCORN CORNBREAD

Ingredients

  • 3 lb Bag Yellow PopCorn Kernels unpopped
  • 2 cups Corn Meal from PopCorn
  • ½ cup Flour
  • ½ cup Masa Flour
  • 5 tsp Baking Powder
  • 3 Eggs
  • 1/3 cup Shortening, butter, lard (melted), or cooking oil
  • 1/3 tsp Salt
  • 1/3 cup Sugar
  • 1 1/3 cup Milk

Instructions

  • Preheat oven at 375° F

Corn Meal

  • Place a small handful at a time of popcorn kernels in a glass jar blender
  • and pulverize… empty into a flour sifter and sift into a bowl.

Cornbread

  • Put the remainder back into the blender and blend again. Repeat each hand full, until you have 2 cups of popcorn cornmeal. Set aside & save small *hard pieces of corn.
  • Put all ingredients in a mixing bowl & stir until smooth.
  • Spray a 9 x 13 baking pan with butter/flour (or use something like Baker’s Joy spray). Pour in the batter & spread smooth. Bake about 30 minutes or until a toothpick comes out clean.

Notes

*(Note: You can boil those larger pieces in water to make yellow grits for breakfast.)

Kathryn’s Mexican Salad

Ingredients

Salad

  • 1 Head Red and Green Lettuce optional Mixed lettuce rinsed, dried and torn
  • 3-4 cocktail tomatoes cut in quarters
  • 1 avocado diced
  • 1 English cucumber seeded and chopped
  • ¼ large red onion thinly sliced- spread apart
  • 2/3 cup fresh cilantro chopped
  • 1 miniature red pepper chopped (optional)
  • 1 miniature Yellow pepper chopped (optional)
  • 1/2 cup black olives cut in half
  • 1 cup feta cheese crumbled

Dressing

  • 1 Tbsp lime juice
  • Zest of one lime optional
  • 3 Tbsp olive oil
  • ½ tsp cumin
  • ¼ tsp black pepper
  • ½ tsp sea salt

Instructions

Salad

  • Chop or tear lettuce and put into the salad bowl,
  • Slice tomatoes in quarters add to salad, slice onion in thin strips add to the bowl,
  • Chop cilantro finely and add to salad. Cut olives in half, add seed peppers finely chopped, and add to the salad. Save the Feta cheese until serving.

Dressing

  • To make the dressing, zest, and juice one lime. Add to a small bowl or small jar. Add the olive oil, cumin, black pepper, and sea salt. Mix well or shake the jar to mix. Refrigerate both dressing and salad unless you are serving immediately.
  • Once you are ready to serve, pour salad dressing over the salad mix. Top with the Feta cheese and serve.
  • Makes enough for 4 servings

Lyle’s Old Time TAMALES

Ingredients

  • 3 lbs Pork cut into 3 inch pieces
  • 2 small onions quartered
  • 2 tsp Salt
  • 1/3 cup cooking oil
  • 6 cups water or chicken stock
  • 4 Cloves Garlic minced
  • 2 Tbsp Cumin Comino seasoning
  • 1/2 lb dried Ancho Peppers
  • Boiling water to soak peppers
  • 2 1/2 cups Masa
  • 1 1/2 cups instant grits
  • 1/2 cup water from soaked peppers & meat stock
  • 1/2 cup lard
  • 2 Pkgs Corn Shucks

Instructions

Step 1: Ancho Peppers

  • Soak Ancho’s in a pot of water for 6-8 hours. Drain remove seeds and stems but reserve the liquid. Process the drained peppers in a blender with some of the liquid. Using a seive pour the mixture through the strainer and set aside.

Step 2: Meat

  • For this recipe, we will be using a hotpot to save time, however, you can use a crockpot or large pan and roast in the oven.
  • Add the pork, onions, salt/pepper, and water/stock to your hotpot. Set your temperature according to the manufacturer’s instructions for cooking pork shoulder.
  • Once the pork is done, remove from the liquid and either shred or cut into small pieces.
  • Next, in a large skillet, add cumin, the oil, minced garlic, (please note that I didn’t use garlic because of my allergy.), and meat. Once the garlic has cooked a few minutes, pour half of the Ancho mixture over the meat. Set it aside.

Step 3: Corn Shucks

  • Soak shucks in hot water.

Step 4: Masa Dough

  • Mix masa & grits with enough the pepper liquid & meat juice to be like a pie dough.

Step 5: Assemble and Cook

  • Spread masa-grit mixture on corn shucks. Then spoon some meat mixture on shucks. Roll shucks, folding bottom. Then place in a steamer on the rack (you can use a colander). Put the plate upside down at the bottom of a large roasting pan. Cook 30 to 40 minutes, until shucks loosen easily from tamale.

Notes

Recipes provided by Lyle Oelfke
Summer Holiday Foods

In this episode of “The Chef, You and I Show,” Kathryn Raaker prepares some of her favorite summer holiday recipes. First, Chef Kathryn prepares two appetizers, Stuffed Campari Tomatoes, and Watermelon & Feta Cheese Bites. Next, Chef Kathryn prepares a refreshing Mixed Berry Salad with Sweet Vinaigrette. For the main course, she makes an Almond Encrusted Cod made with Corn Huskers Duck Fat Roasted Almonds and Corn Huskers Gourmet Duck Fat Spray. Lastly, Kathryn makes a yummy summer dessert, Strawberry Cream Cake. All this comes together for a wonderful meal for Memorial Day, the Fourth of July, or any summer holiday!

Stuffed Campari Tomatoes Appetizer

Ingredients

  • cups crumbled goat cheese or cream cheese.
  • 1 tsp of onion powder
  • 1 Tbsp honey
  • 2 tsp minced fresh thyme.
  • ¼ Tbsp freshly ground black
  • 8 Campari Tomatoes -leave stems on
  • Keep additional sprigs of Thyme for the Garnish

Instructions

  • Mix goat cheese, onion powder honey, minced thyme, and ¼ tsp in a food processor. salt, process until smooth. Season with freshly ground pepper.
  • 8 Slice off and reserve tops of toma­toes; using a small spoon, scoop out seeds from centers. Transfer, cut side down, to a paper towel; let drain.
  • If desired, transfer the goat cheese mixture to a pastry bag fitted with to pastry bag fitted with the mixture (about 1 tsp. to 2 tsp.) into the bottom of each tomato. Transfer to serving platter. Top each tomato with the corresponding reserved top. Garnish with additional thyme sprigs. Cover and chill until ready to serve.

Watermelon and Feta Cheese Bites

Ingredients

  • 1 small Watermelon
  • 16 oz Feta Cheese
  • 1/4 cup Lemon Juice
  • Extra Virgin Olive Oil
  • 12 basil leaves
  • 12 Toothpicks

Instructions

  • Cut 12 (l") cubes from one small watermelon. Cut feta into 12 cubes. Using a toothpick thread 1 basil leaf, 1 block of feta, Lemon juice, and watermelon cubes.
  • Transfer to a plate. Drizzle with extra-virgin olive oil; sprinkle with salt. Serves 12

Chef Kathryn’s Holiday Day Salad

Ingredients

Salad

  • ¾ cup Blueberries
  • 10 to 15 strawberries sliced
  • 1 head Leaf Lettuce You can also use mixed lettuce
  • 1-2 apples diced
  • 2 cups watermelon cuble
  • ½ cup Feta Cheese Crumbles

Dressing

  • ½ cup extra-virgin olive oil
  • 3 Tbsp vinegar balsamic vinegar, red wine vinegar, white wine vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp maple syrup or honey
  • ¼ tsp fine sea salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Tear apart the leaf lettuce. Combine with fruit, berries, and feta. Chill. In a small jar, mix the dressing ingredients. Put on the lid and shake. Just before serving, pour dressing over salads. Enjoy

Almond Encrusted Cod

Ingredients

  • 1 lb cod 4 fillets Cut up into cubes
  • ½ cup Corn Huskers Duck Fat Roasted Almonds
  • 1/2 cup panko breadcrumbs unseasoned plain
  • 1/2 tsp kosher salt
  • fresh cracked pepper
  • 2 Tbsp Fresh lemon juice (Approx. the Juice of one lemon)
  • Corn Huskers Gourmet Duck Fat Spray
  • Fresh parsley for garnish
  • 1 Lemon cut into 4 slices for garnish

Instructions

  • Preheat the Oven to 400° F.
  • Spray a Baking sheet with Corn Huskers Gourmet Duck Fat Spray.
  • In a small food processor, pulse the almonds and the panko together.
  • Add the Kosher salt, Fresh Cracked Pepper.
  • Pat the fillets dry and place them in the Sprayed baking dish.
  • Then top with breadcrumb mixture and squeeze the juice of the lemon on top of the fish.
  • Spray with Gourmet Duck Fat Spray and roast for 15 to 18 minutes then take out of the oven put on the Serving Plate and garnish with English Parsley and add Lemon slices.

 

Strawberries and Cream Cake

Ingredients

Cake

  • 1 French Vanilla Cake Mix
  • 3 eggs
  • ½ cup oil a neutral oil like Avocado oil
  • 2 tsp strawberry preserves

Frosting

  • 12 oz ream Cheese softened at room temperature.
  • 1 ½ cups confectionery sugar
  • 2 tsp vanilla extract
  • 2 cups heavy cream or half and half
  • 1 lbs strawberries trimmed.

Instructions

Cake

  • Heat oven to 350° F.
    Coat 2 (9") round cake pans with cooking spray. Prepare cake mix according to pack­age directions with eggs, oil, and 1 cup water. Stir in strawberry preserves. Divide between pans.
    Bake until a toothpick inserted in the center comes out clean, about 20 min.
    Cool 10 min. Transfer from pans to rack; cool.

Frosting

  • On medium speed, beat cream cheese, sugar and vanilla until smooth. On low, beat in ½ cup cream. Gradually beat in remaining cream. On medium-high, beat until stiff.
  • Trim cake layers slightly if domed. Reserve 1 whole strawberry; slice the remaining strawberries. Place l cake layer on serving plate. Spread with 1 1 /3 cups cream mixture. Top with remaining cake layer. Spread top and side with remaining cream mixture. Chill until set, 1 hr. Press some of sliced strawberries onto side of cake along bottom edge. Arrange remain­ing sliced strawberries in flower pat­tern on top of cake; place reserved whole strawberry in center.

 

Orange Glazed Arugula Salad

The Chef, You and I Show with Kathryn Raaker and Fr. Andrew Umberg. On this show, they prepare some of Father Umberg’s favorite recipes. The first is Brussels sprouts with bell peppers and steak with hoisin sauce. Next, we prepare fried rice with shrimp. Lastly, we make an arugula salad with orange glaze dressing. 

Father Andrew’s Fried Rice with Fresh Shrimp

Ingredients

  • 1 ½ lbs. Fresh shrimp Peeled and Deveined
  • 3 cups cooked rice
  • ½ large yellow onion finely chopped
  • ½ cup Peanutor cooking oil
  • 2 Tbsp Butter
  • 2 cups Frozen Peas and Carrots cooked for 2 to 3 minutes in the microwave.
  • 2 large eggs beaten
  • 1 large Zucchini cubed

Father Andrew’s Orange Glazed Arugula Salad

Ingredients

  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup raisins
  • 1 large Naval orange zested and sliced
  • 2 packets of Stevia
  • 3 Tbsp Olive Oil
  • 4 Tbsp Balsamic Vinegar
  • 1 10 oz Package Arugula
  • 4 oz Goat Cheese Crumbled

Instructions

  • Assemble walnuts, orange zest. Heat oil, add the orange zest or splinters until it bubbles, then remove from heat. Add Balsamic Vinegar to the mixture. Pour into a bowl to cool. Put the mixture into the refrigerator until ready to serve on the Arugula.
  • Add Arugula to Bowl, Then Add one package of Stevia to the Balsamic and Oil Mixture. Fluff the
  • Arugula in the Bowl, then Spoon on Dressing, add Raisins and Nuts, Toss, then top with arugula and
  • Decorate with Orange slices. Serve 4 Servings.

Father Andrew’s Steak with Brussel Sprouts Red Peppers

Ingredients

  • 8 to 10 oz -Bag Fresh Brussel Sprouts
  • 5 Tbsp Hoisin Sauce
  • 2 Small Steaks sliced thin
  • 1 Large Red Bell Pepper sliced into strips, and then cut in half
  • 1 ½ medium Zucchinis cubed
  • ½ large onion finely chopped
  • 2 Tbsp Butter
  • ½ cup Peanut oil
  • ¼ tsp salt

Instructions

  • Prep: Slice nob off the Brussels sprouts, then cut quarters. Grill steaks and slice thin.
  • In a Wok, heat oil and butter. When the butter is melted, add finely chopped onions -sweat the onions. Next, add the Brussel Sprouts and then Red Pepper. Once the Brussels sprouts are tender, stir in steak pieces, add Hoisin Sauce, and reduce the heat to a simmer. Serve on rice or with Fried Rice with shrimp and vegetables.

Mother's Day with Father Umberg
 

The Chef, You and I Show with Kathryn Raaker and her guest Chef Father Andrew Umberg, as they prepare some favorite items for Mother’s Day. Today’s menu is Healthy Blooming Onions, Roasted Brussel Sprouts, Shredded Pork BBQ, Arugula Date Salad, and Desserts. All combine Kathryn’s and Father Andrew’s favorite recipes. We want to thank our sponsors, Circle B Ranch Pork, 360 Cookware, and Corn Huskers Duck Fat Spray.

Shredded Pork BBQ

Chef Kathryn Raaker

Ingredients

  • 64 oz Chicken Broth
  • 2 Tbsp Parsley Flakes
  • ¾ Tbsp Celery Salt
  • 2 tsp Pepper and Salt
  • 2 Tbsp Dry Onion Flakes
  • 6 Shallots Finely Chopped
  • Corn Huskers Gourmet Duck Fat Spray

Instructions

  • Add all ingredients on top of the Pork roast pour chicken broth into the pan fill pan up over the Roast and then cook the Pork Butt or Pork Roast in a slow cooker for 3 to 4 hours or until the pork falls apart. Then let roast cool and then shred the pork spray Baking Pan I sued 360 Pan and spray with Duck Fat Spray and then put shredded meat into the Pan I then used a prepared Barbeque sauce and covered all the meat and then put in oven for about 20 minutes to heat at 350 and then served on Buns.

Blooming Onions

by Father Andrew Umberg

Ingredients

  • 4 to 6 White Onions- Peel them whole
  • ¼ cup Olive Oil
  • ¼ cup Tabasco Sauce
  • 1 tsp Pepper per onion

Instructions

  • Pre-Heat the oven to 375 degrees Fahrenheit
  • Clean the Onions then cut diagonally till you have the onion
  • completely cut all the way around
  • do not cut them all the way thru.
  • Then place them in a flat dish – like a corning ware dish with a top
  • We sprayed the bottom of the dish with Cornhuskers Gourmet Duck Fat
  • Pour Olive oil into each Onion
  • Use 10 to 12 drops of Tabasco Sauce in each onion
  • About 1 teaspoon of black Pepper in each onion
  • 1 tablespoon of soft butter on the top of each onion
  • Cover onions with Aluminum Foil
  • Bake for 45 minutes and serve

Fr Umberg’s Scorched Brussel Sprouts

Ingredients

  • ½ large bag Brussel Sprouts
  • 3 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 2 Tbsp Garlic
  • Pinch Cayenne Pepper
  • ¼ cup chopped onion
  • 1 tsp salt
  • 6 oz water

Instructions

  • Cut the knobs off Brussel Sprouts and quarter them.
  • In a frying pan add butter and oil heat on low heat add garlic and onions
  • Sauté the onions and garlic for one minute
  • Add the Brussel Sprouts you want to scorch the Brussel Sprouts (they turn a little Brown)
  • Add flavor to the Roasted Brussel Sprouts by adding Hoisin Sauce and 6 oz. of water to the pan.
  • Pour contents of Pan in a Serving Bowl.

Arugula Salad with Fresh Dates

Ingredients

Salad

  • 20 Green seedless grapes cut in half
  • ½ to ¾ cup chopped walnuts- optional if you are allergic to nuts or you could substitute Blueberries optional if you are allergic to nuts or you could substitute Blueberries
  • ¾ cup Dates
  • ¼ to ½ cup fresh goat cheese crumbled
  • 1 box Arugula about 5 cups
  • Directions
  • Add Arugula chopped grapes and walnuts, chopped dates, mix well the add crumbled goat cheese

Balsamic Dressing

  • 3 Tbsp Extra Virgin Olive oil
  • 2 Tbsp Balsamic Vinegar
  • 1 /2 tsp honey
  • 1 tsp Himalayan Salt
  • 1 tsp Fresh Ground Pepper

Instructions

Salad

  • Add Arugula,chopped grapes and walnuts, chopped dates, mix well the add crumbled goatcheese  

Balsamic Dressing

  • In a small bowl or small Mason Jar, mix all the ingredients and pour over salad and serve.
Fun Easter recipes with Terry Young, Katelyn, Rosilynn, and Kathryn

 
 

In this episode of “The Chef, You and I Show,” guests Rosilynn and Katelyn join Kathryn as they get ready for Easter, They prepare lots of exciting things that Rosilynn and Katlyn enjoy getting their hands into. Together we made a Bunny Snack (aka Easter Bunny Bait), Easter Egg Fruit Pizza, Purple Rice Krispies Bunny nests with Candy eggs, and Candy carrots in a pot. We had so much fun, so check it out, and enjoy the recipes. We also found some pastel-colored eggs that we made into deviled eggs and created a lovely vegetable tray with a dip in a “bunny” bowl. 

Easter Pudding Treats

Ingredients

  • 1 6 ct Chocolate SUPER Snack Pack
  • 1 lb Large strawberries rinsed and dried*
  • Skewers for dipping Strawberries
  • 1 pkg orange candy melts
  • 6+ Oreos crushed to look like dirt

Instructions

  • Melt the orange candy melts in the microwave according to the directions on the package. Then dip the strawberries into the orange melts, scrape off any excess, and lay them wax paper or a baking rack sprayed with cooking spray. Put some of the melted orange candy melts into a zip-top sandwich bag. Cut off the corner and drizzle a zig-zag line across the orange strawberries for a “carrot”-type look.
  • Crush some Oreos in a zip-top bag with a rolling pin. About 1 Oreo per pudding cup.
  • Open the Snack Pack Pudding cups with the easy open lid and sprinkle some Oreo “dirt” into the top of each pudding cup. Dip a “carrot” strawberry into them and enjoy!

Notes

*There is enough candy melt to dip 1lb of strawberries, although you will only need 6 strawberries for the 6 count SUPER Snack Pack.
Original recipe found at Dessert Now Dinner Later (https://www.dessertnowdinnerlater.com/carrot-easter-pudding-cups/)

Bunny Food or Bait- Fun Eatable Snack

Ingredients

  • 3 cups to 4 cups of White Popcorn I used Store Bought
  • 1 cup thin Stick Pretzels break them in half
  • 1 Bag of Melting Cream White Chocolate chips
  • 1 1/2 cups Corn Chex Cereal
  • 4 Tbsp Pink Sprinkles
  • 16 oz-bag Easter M&M’s Half of the 32 oz bag

Instructions

  • Melt candy, Add Popcorn to large bowl add all other ingredients pour melted candy to the mix and stir all ingredients together. Then Spoon out mixture onto a large cookie sheet and wait until dries then you can break them apart to eat.

Easter Egg Fruit Pizza

Ingredients

  • 16 oz sugar cookie dough
  • 1 1/4 containers Cream Cheese Icing or you can make your favorite
  • Assorted fruit berries, pineapple, oranges, kiwi, and/or bananas to decorate

Instructions

  • Roll out your cook dough in the shape of an egg and bake the cookie until a very light tan. Make sure you put it on a flat sheet pan or round stone Pizza Pan because when it is cooled you will be icing it.
    Ice the cookie generously. Starting at the top arrange pieces of your sliced fruit in rows until you come to the bottom. Have fun with it. Like making a pizza with fruit.

Edible Easter Egg Nests with Candy eggs

Ingredients

  • 1 Jar Marshmallow Cream or Fluff or bag of small marshmallows*
  • 4 Tbsp butter
  • 6 cups Rice Krispies
  • 1 tsp vanilla extract
  • Purple food coloring

Instructions

  • Add 4 to 5 drops of food coloring to Marshmallow cream mix well.
  • Add to Rice Krispies mix well. Spray a large Muffin Tin that holds 6 muffins.
  • Take the rice Krispie Mix and form a half a small nest in the muffin tin. In the center of the nest add green frosting in a tube use just about a teaspoon or two.
  • Take out of freezer and add Colored candy eggs maybe four.

Notes

*If you are using marshmallows:
Alternate method:
4 Tbsp Butter, melted
Add 1 bag of mini marshmallows
once melted, remove from heat and add the vanilla, 1/2 tsp salt, and food coloring.  Then stir in the rice cereal until well coated and then continue as directed above.