Kathryn & Fr Umberg Cook Favorites

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Pork Salad Entree
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Father Andrew’s Pork Tonnato - On a Bed of Arugula

Spicy arugula is topped with roasted pork for a light salad for lunch or dinner.
Course: Main Course
Cuisine: American
Servings: 4
Author: Father Andrew Umberg

Ingredients

Pork Roast Ingredients

  • 4 lb Pork Loin
  • 2 Tbsp Fresh Lemon Juice
  • 1 ½ to 2 Tbsp Olive Oil
  • ½ to 1 tsp Kosher Salt
  • 1 Tbsp Garlic chopped
  • 1 1/2 tsp of fresh Rosemary – or ½ tsp dried Rosemary
  • 1 5 oz Box Fresh Arugula
  • 3 to 4 Tbsp Nonpareil Capers

Tonnato Sauce Ingredients

  • 1 ¼ cup Mayo
  • 1 small can Tuna in Olive Oil
  • 2 tsp Lemon Juice
  • 3 to 4 Tbsp Nonpareil Capers
  • 1/2 Tbsp Caper Brine
  • 1 tsp Black Pepper

Instructions

Pork directions

  • Marinate the Pork Loin – Olive oil and Lemon Juice and chopped garlic and rosemary or other spices. Then Grill on Barbeque till the inside is light pink.
  • Let the Pork rest then put Pork in the refrigerator until cold.
  • On a Dinner plate arrange a large Handful of Arugula and spread out in the center of the Arugula add a dollop of Tonnato Sauce.
  • Slice the pork in 1/8 inch slices. Arrange the slices on each plate 5 or six slices in a circle. Then spread Tonnato Sauce on each slice of meat. Then take capers and add to each slice of meat. Serve to your guests.

Tonnato Sauce Directions

  • In a small bowl add Mayonnaise and then add the whole can of tuna with the oil, stir tuna into the mayonnaise until smooth. Cover and refrigerate for a half hour. Take the bowl out and then add all other ingredients_

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Father Andrew BLT Salad with Heirloom Tomatoes

Ingredients

  • 2 to 3 Heirloom Tomatoes
  • ½ to 1 teaspoon of Salt
  • 1/3 cup of Mayonnaise
  • 2 tablespoons of Olive Oil
  • 2 Tablespoons of Bacon Bits
  • 2 Tablespoons of Balsamic Vinegar

Instructions

  • Slice the Tomatoes and take a pinch of salt and lightly dust the tomatoes
  • Spread a small portion of Mayonnaise onto each of tomato slices
  • Then sprinkle the Bacon Bits on 5 or 6 slices of the tomatoes
  • Divide the tomatoes on small plates and serve.
  • On the other slices of tomatoes drizzle the olive oil and then add lemon Balsamic Vinegar and Serve.

Print Recipe

Father Andrew’s Penne all’Arrabbiata

Course: Main Dish
Cuisine: American, Italian

Ingredients

  • 1 1 lb. Box Penne Pasta
  • 6 qt water
  • 1 Tbsp Kosher salt for the water

Sauce:

  • 5 Tbsp Virgin Olive Oil
  • 5 Tbsp Chopped Garlic
  • 1 15 oz. Can Tomato Sauce
  • 1-2 tsp Cayenne Pepper

Instructions

  • Bring 6 quarts of water to a boil in a large pot and add kosher salt.
  • Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
  • Meanwhile, put 5 tablespoons olive oil in a large sauté pan over medium heat, and then add the 5 Tablespoons of Chopped Garlic then let cook for about a minute. Then add Tomato Sauce and Cayenne pepper; reduce the heat to low and stir just until fragrant, about 4 minutes.
  • Add the pasta to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, toss well. Serve immediately

Cooking with Marie Dunaway

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The Chef, You and I Show with Kathryn Raaker and her guest, Maria Dunaway, as they prepare more delicious recipes from the Philippines. They also discuss Maria’s recent trip back home and her return to scuba diving at the family scuba resort with her Brother, Jesse at Paseo Del Mar, in Bohol, Philippines.
ENSALADA PEPINO
Print Recipe

Cucumber salad

This dish is Marie Dunnaway's mother's recipe which can be a meal or also good as a side dish

Ingredients

  • 2 medium-sized cucumbers
  • 1 tsp salt or substitute
  • A dash of ground black pepper
  • 1 small red onion sliced optional
  • 1 Tbsp sugar
  • 1/4 cup apple cider vinegar or white vinegar

Instructions

  • Wash the cucumber and pat dry.
  • Thinly slice the cucumber crosswise. MY mom likes to peel the skin off.
  • Combine salt, ground black pepper, sugar, ginger, and vinegar then mix well.
  • Toss in the sliced cucumber and onion. Refrigerate for 2 hours.
  • Serve with your grilled seafood and veggies.
Shrimp broccoli stir fry
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Shrimp broccoli stir fry in oyster sauce

Course: Main Course
Cuisine: Asian

Ingredients

  • 1-2 8 oz bags shrimp peeled and deveined, heads and tails off- we used 16 oz.
  • 2 cups broccoli florets
  • 1 Bunch Scallions cut into 1 inch slices
  • 2 Inches fresh ginger cut into thin strips
  • 1-2 tsp Sesame seeds
  • 1-3 Tbsp Oyster sauce salty, so add based on your taste
  • 5 Tbsp Olive oil
  • 1 heaping Tbsp Brown Sugar
  • 1 lemon Juiced about 2 Tbsp
  • 1 Tbsp Garlic Powder optional
  • 1/2 tsp fresh ground black pepper optional
  • Mrs. Dash season taste

Instructions

  • Marinate shrimp with lemon juice, and a little brown sugar and garlic powder or ground black pepper
  • Stir fry in oil till pink
  • Add broccoli florets and ginger and cook till tender
  • Pour in the desired amount of oyster sauce, be careful coz it could get too salty
  • Serve hot with brown rice
Print Recipe

Sago’t Gulaman (Tapioca and gelatin cooler)

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.
Course: Beverage
Cuisine: Asian

Ingredients

  • 3 cups brown sugar arnibal for syrup
  • 1 cup brown sugar arnibal for sago
  • 3 cups red gelatin shaved ice
  • 2 tbsp vanilla

Instructions

  • 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.
  • Go strawless, dig in with a long spoon.

South of the Border

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Kathryn and her friend Terry prepare some of their favorite Tex/Mex recipes using Comisario Ultra Premium Tequila Anejo provided by Elite Beverages

Margarita
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Kathryn’s Favorite Marquita

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.
Servings: 2

Ingredients

  • 1 - 2 oz Fresh Lime Juice or Lemon Juice Optional-Orange Juice
  • ½ - 1 oz Tequila
  • ½ oz triple Sec
  • ½ oz agave
  • 1 tsp coarse salt
  • 1 cup Ice
  • Lime wedges for garnish

Instructions

  • 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.

Notes

Made with Comisario Tequila Thank you to Elite Beverages for Providing the Tequila
Tequila Margarita Salad
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Tequila Margarita Salad

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.

Ingredients

DRESSING:

  • 3 Tbsp Lime Juice
  • 1- 1/2 Tbsp Agave Nectar
  • 1/2-1 Tbsp Tequila* Comisario Tequila
  • 1/4 cup Extra Virgin Olive Oil

SALAD:

  • 4-6 cups Baby Spinach
  • 1 cup Diced Strawberries- Fresh
  • 1 cup Diced Mangos- or Peaches
  • 1 Avocado Diced
  • 1/4 Red Onion Slivered

Instructions

FOR THE DRESSING:

  • In a mason jar add the dressing ingredients. Close the lid tightly and give it a good shake. Taste and adjust seasonings to taste. Add more lime juice or agave if needed.

FOR THE SALAD:

  • In a bowl or serving platter place the baby spinach. Top the spinach with the diced strawberries, mangos, avocado, red onion,
Margarita Tequila Chicken Skewers
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Margarita Tequila Chicken Skewers

These chicken skewers are great for a party. 

Ingredients

  • 3 lbs Chicken Strips or chicken thighs
  • ½ cup Tequila
  • ½ cup Light Brown Sugar
  • 3 Tbsp Virgin Olive oil
  • 1 Tbsp fresh oregano chopped
  • 1 Tbsp kosher salt – optional
  • ¼ cup Skip Kenny Mustard Marinate
  • 2 Tbsp of Lime Juice

Instructions

  • Marinade Chicken strips for an hour in Tequila and Brown Sugar, Skip Kenny Marinade, oregano, and lime juice.
  • Then take the chicken strips out of the marinade and thread them onto presoaked wooden skewers or use metal ones instead. Grill the Chicken skewers10 to 12 minutes until they are done.
  • Put on a platter and serve while hot.
Tequila Mustard Pork Chops
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Kathryn’s Tequila- Mustard Pork Chops w/Potatoes, Apples & Onions

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.
Course: Main Course
Cuisine: Tex-Mex
Keyword: Pork Chops, Skip Kenny's Mustard Marinade, Tex-Mex

Ingredients

  • 4 Boneless Pork Chops
  • 1 cup Orange Juice
  • 1/4 to 1/2 cup Skip Kenny Mustard Marinade
  • 1/2 cup Tequila
  • 8 small potatoes (mini)
  • 1 large Apple cut in slices
  • 5 to 6 large Button Mushrooms Optional
  • 1/4 cup red onion Diced
  • 1 to 1 1/2 cups of Corn Flake Crumbs

Instructions

  • Preheat Oven to 400 Degrees Fahrenheit
    Marinade 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.  
Tequila Lime Cheesecake squares
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Tequila Lime Cheesecake Squares

Course: Dessert

Ingredients

Crust

  • 1/4 cup butter melted
  • 1 1/4 cup graham cracker crumbs

Filling

  • 2 8 oz Cream Cheese packages room temperature
  • 1/2 cup granulated sugar
  • 3 Tbsp lime zest about 3 limes.
  • 4 Tbsp lime juice about 3-4 limes
  • 3 Tbsp tequila
  • 2 Tbsp Cointreau

Instructions

  • 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.

Filling:

  • 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

Pine River Cheese Recipes

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Kathryn attended the Lipari trade show in April 2019. There she met Mary Lindeman who introduced her to Pine River products. The following recipes are from Pine River.

Buffalo Chicken Dip
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Buffalo Chicken Dip

This is an easy dip 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: American

Ingredients

  • ½ cup buffalo sauce
  • ¼ cup Pine River Chunky Bleu Flavor Cheese
  • ¼ cup Ranch salad dressing
  • ½ cup shredded mozzarella cheese
  • 8 oz Cream Cheese
  • 2 cups cooked chicken cut into small pieces

Instructions

  • Heat oven 350 degrees
  • Combine all ingredients and place into 1 Quart baking dish
  • Bake 20 minutes or until mixture is heated through.
  • Serve with crackers, chips or vegetables

Sharp Cheddar Spinach Dip
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Sharp Cheddar Spinach Dip

Ingredients

  • 1 cup sharp cheddar cheese spread
  • 1 cup sour cream
  • 1 10 oz pkg frozen chopped spinach (thawed and drained squeezed dry)
  • 1 8 oz can water chestnuts (finely chopped)
  • 2 Tbsp dry minced onion
  • 1 tsp seasoning salt
  • 1 tsp pimento chopped

Instructions

  • In a medium bowl, blend cheese spread and sour cream until smooth. Add remaining ingredients and mix well. Chill several hours or overnight. Serve with fresh vegetables or crackers.

Cauliflower Dish
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Cauliflower Casserole

A simple recipe for a cauliflower side or main dish.

Ingredients

  • 1 head Cauliflower
  • 2 Tbsp Butter
  • 2 Tbsp flour
  • ¼ tsp salt
  • Dash of Pepper
  • 1 cup Milk
  • ½ cup Pine River Pepper Jack Cheese

Instructions

  • 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
  • Serve while hot.

Tuscan Asiago Soup
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Tuscan Asiago Soup

Ingredients

  • ½ lb bacon
  • 1 lb Italian sausage
  • 2 onions diced
  • 4 cloves garlic minced
  • 8 cups chicken broth
  • 1 tsp pepper
  • 4 large potatoes peeled and sliced thinly
  • 1 cup half and half
  • 1 cup Pine River Asiago cheese spread
  • 4 cups fresh kale or fresh spinach leaves chopped

Instructions

  • 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.

Cinco de Mayo

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Happy Cinco de Mayo

Kathryn and fellow chef and friend, Donna Griffin, prepare a Cinco de Mayo feast beginning with traditional Margaritas. Enjoy each recipe found below.

Margaritas
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Traditional Margaritas

Course: Beverage
Cuisine: Alcoholic Drinks
Servings: 4 drinks

Ingredients

  • 2 cups Ice cubes
  • 3/4 cup tequila 3/4 cup tequila 3/4 cup tequila
  • 1/3 cup lime juice Fresh
  • 1/4 cup powdered sugar
  • 1 Tbsp egg white You can use Pasteurized egg whites or one small egg white
  • 1/2 oz Triple Sec
  • Lime slices Lime slices Lime slices

Instructions

  • 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.

Cinco de Mayo Fruit Salad
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Cinco de Mayo Fruit Salad

Course: Side Dish

Ingredients

Salad Ingrediants

  • 1/2 honeydew melon cubed or make melon balls
  • 1/2 cantaloupe cubed or make melon balls
  • 1/2 large ripe papaya peeled, seeded, cubed
  • 1 pint strawberries stemmed, halved
  • 1 cup pineapple chunks Fresh is best but canned is okay.
  • Fresh Mint Garnish

Jalapeño-Citrus Dressing

  • 1/3 cup orange juice Fresh squeezed is best
  • 3 Tbsp Fresh Lime Juice
  • 3 Tbsp Fresh Mint minced
  • 1 Tbsp sugar or honey (may also use Agave)

Instructions

Salad

  • 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.

Jalapeño-Citrus Dressing

  • Combine orange juice, lime juice, mint, jalapeños and sugar in small bowl; mix well.

Print Recipe

Spanish Chicken and Rice

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
Servings: 4 servings

Ingredients

  • 1 Pkg Saffron Yellow Rice (Cook as directed)
  • 1 Packet Sazon Goya Seasoning (for rice)
  • 4 boneless, skinless chicken breasts cut into 1/2 inch chunks
  • 1 Medium Sweet onion (Maya, Vidalia, etc.) Chopped
  • 1 Chop 1 red bell pepper Chop 1 red bell pepper Chopped
  • 1 Chop 1 orange bell pepper Chop 1 orange bell pepper Chopped
  • 5 Chop 5 cloves garlic Chop 5 cloves garlic Chopped
  • 1 Tbsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/3 cup Mojo Sauce
  • 1/2 cup Butter
  • 4-5 Tbs Extra Virgin Olive Oil Divided
  • 1 bunch Flat Leaf Parsley Chopped

Instructions

Saffron Rice

  • Cook Saffron Yellow Rice as directed but add 1 packet of Sazon Goya B

Chicken

  • 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.

Vegetables

  • 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.

Sopapilla Cheesecake
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Sopapilla Cheesecake

Course: Dessert
Cuisine: Mexican
Author: Kathryn Raaker

Ingredients

Main Ingrediants

  • 16 oz Soft Philadelphia cream cheese (Two 8 oz packages)
  • 1 1/2 cups Granulated Sugar
  • 1 tsp vanilla extract
  • 2 cans 8 ounce cans crescent roll dough sheets (if grocer doesn't have, use the crescent rolls but do NOT separate)
  • 1/2 cup Butter melted

Cinnamon Sugar Topping

  • 1/2 cup Granulated Sugar
  • 1 tsp Ground Cinnamon

Instructions

  • 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.

Notes

º

Fried Sweet Plantains
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Fried Sweet Plantains

Course: Side Dish

Ingredients

  • 1 cup Organic coconut oil
  • 6 Ripe Plantains (Skins will be black)
  • 1/2 cup Granulated Sugar
  • 1 tsp kosher salt
  • Pinch freshly ground pepper (to taste)

Instructions

  • 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 Enjoy!

Notes

350º

Lent Recipes with Fr Andrew

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In this episode, Kathryn enjoys preparing some recipes for Lent. Join Kathryn and Father Andrew as they prepare a Shrimp Ceviche, Scorched Brussel Sprouts, and Shrimp and Pasta.

Fr Andrew's Shrimp Ceviche
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Father Andrew’s Ceviche

This dish is prepared by "cooking" the shrimp in a marinade. 
Author: Fr Andrew Umberg

Ingredients

  • 1 lb raw large shrimp peeled and deveined
  • 1/4 cup fresh lemon juice about two lemons
  • 1/4 cup fresh lime juice about 3 limes
  • 1 jalapeno pepper seeds and vein removed, minced
  • 1/2 cup chopped fresh cilantro
  • 1 Tbsp minced garlic
  • 1/4 cup red onion finely chopped
  • kosher salt and fresh ground pepper
  • 1/4 c Italian Parsley chopped
  • 1/16 tsp Cayenne Pepper
  • 2 Tbsp Virgin Olive Oil
  • ¼ tsp black Pepper

Instructions

  • 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.

Scorched Brussel Sprouts
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Chinese Wok Scorched Brussel Sprouts

These scorched Brussel Sprouts are an excellent side dish for meals during Lent or any other time of the year.
Author: Kathryn Raaker

Ingredients

  • ½ large bag Brussel Sprouts
  • 4 tablespoons Peanut oil
  • 2 Jalapeno Peppers (cut and seeded- quarter)
  • ½ Can of Pineapple –chopped
  • 2 Tablespoon of Garlic
  • 1/16 tablespoon Cayenne
  • ½ of the can of juice

Instructions

  • Cut the knobs off Brussel Sprouts and quarter them.
  • Next, scald the Jalapeno Peppers in a skillet and then add the Brussel Sprouts.
  • Add about 1/16 tablespoon of Cayenne Pepper and cook for 4 to 5 minutes
  • Finally, add Pineapple chunks to the mixture and cook for about 2-3 minutes or until the pineapple is heated through.
  • Put the mixture into a bowl.

Fr Andrew's Shrimp Pasta
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Pasta and Shrimp-Fr Andrew

This is a twist on Father Andrew's Shrimp & Pasta dish.
Course: Main Course
Cuisine: American
Keyword: Lent, Shrimp, Pasta, garlic,
Servings: 6 people
Author: Father Andrew Umberg

Ingredients

  • 1/2 box Rotini pasta
  • 1/2 cup Olive oil
  • 2 tablespoons butter
  • 1 teaspoon sea salt
  • 2 Tbsp Garlic or dried onion Minced
  • 1 pound Fresh Shrimp (peeled and deveined)
  • ¼ tsp Black Pepper (Fresh Ground)
  • 20 Club Crackers Crushed
  • 1 bunch Italian Parsley
  • Romano Cheese or Parmesan for taste

Instructions

  • Cook pasta until al dente
  • Add Olive oil and Butter to a skillet heat it up then add the Garlic, salt the garlic and the add shrimp
  • Cook the shrimp until it’s a light pink -Make sure the shrimp is done
  • Add cooked pasta to the shrimp mixture
  • Chop parsley and add to mixture
  • Add 20 Club Crackers- smash the crackers into the mixture.
  • Ready to serve it.
  • Put the Pasta onto a platter and then add Parmesan Romano Cheese

Snacks and Appetizers

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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!

Banana Pepper-Deviled Ham
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Kathryn's Pepper, Deviled Ham with Mozzarella Rounds

An appetizer that uses small pita rounds, deviled ham, banana pepper rings, and shredded mozzarella. 
Course: Appetizer
Servings: 10 rounds
Author: Kathryn Raaker

Ingredients

  • 5 Mini Pita Rounds Split in two
  • 2 cans Deviled Ham
  • 10 Mild Banana Pepper Rings
  • 1/2 cup shredded Mozzarella cheese

Garnish

  • 10 small Cilantro Leaves

Instructions

  • Preheat oven to 350
  • On baking sheet arrange pita round one layer.
  • Spread Deviled Ham on each Pita round
  • Put the Yellow mild Banana Pepper Rings on top of Deviled Ham Spread
  • Sprinkle with cheese.
  • Bake about 4minutes to 5 minutes
  • Garnish with Cilantro

Sundried Tomato Spread
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Kathryn's Sundried Tomato Spread

Course: Appetizer
Author: Kathryn Raaker

Ingredients

  • 2 8.5 oz jars oil-packed sun-dried tomatoes Drained
  • 1 8 oz package cream cheese, softened
  • 1/2 cup of sour cream
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp lemon Pepper
  • 1/2 tsp Kosher Salt
  • 1 tsp Basil

Instructions

  • Using a food processor, place tomatoes, cream cheese, sour cream, lemon juice, and
  • pepper; process until tomatoes are finely chopped. Pour into a serving bowl and stir in basil.
  • Cover and refrigerate for up to 3 days.

Popcorn and pretzel snack
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SWEET AND SPICY SNACK MIX

Servings: 12 cups
Author: Kathryn Raaker

Ingredients

  • 6 cups thin pretzel sticks
  • 1 cup roasted salted peanuts
  • ¼ cup butter melted
  • 1 tablespoon sugar
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground red pepper
  • 2 3 oz pkg plain salted popcorn popped

Instructions

  • Preheat oven to 350°.
  • In a large bowl, combine pretzels, peanuts, melted butter, sugar, paprika, red pepper, and popcorn; toss well.
  • Transfer to a large rimmed baking sheet.
  • Bake until heated through, about 10 minutes, stirring occasionally. Let cool
  • Completely on a wire rack.

Notes

Note: Recipe can be made a day ahead. Store in an airtight container.

Print Recipe

Meatballs with Honey Orange Glaze

Course: Appetizer
Author: Kathryn Raaker

Ingredients

  • 2 lbs ground pork Substitute, Ground meat of any kind
  • 1 large egg
  • 1 cup Plain Bread crumbs or Panko Original, not seasoned
  • 1 tsp kosher salt
  • ½ tsp onion powder
  • ½ tsp ground fresh Black Pepper I prefer Lemon Pepper
  • 2 Tbsp Virgin Olive oil

BBQ Sauce

  • ¾ cup honey
  • ½ cup fresh orange juice

Garnish

  • Garnish with green onions, chives, chopped parsley or basil

Instructions

  • 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.

Notes

You can half this recipe – we made 12 meatballs

Sweet Pepper Bruschetta
Print Recipe

Mini Sweet Pepper Bruschetta

Course: Appetizer
Servings: 24 pieces
Author: Kathryn Raaker

Ingredients

  • ½ to ¾ Loaf of French bread sliced into ¼ inch slices
  • 4 Tbsp of extra-virgin olive oil divided
  • ½ tsp salt divided
  • 1 lb package mini sweet peppers seeded and diced
  • 1 tablespoon chopped fresh parsley
  • 1 to 2 cloves of garlic Optional
  • ½ cup shaved Parmesan cheese Garnish

Instructions

  • Preheat oven to 350 degrees
  • Line rimmed baking sheet with foil.
  • Brush both sides of the French bread slices with Olive oil with 2 tablespoons of olive oil
  • Sprinkle with salt and place on prepared pan
  • Bake until Golden Brown about 8-to 10 minutes
  • In a large skillet or electric skillet, heat remaining oil over medium heat; add sweet peppers; cook stirring frequently, until vegetables are tender. 6 to 8 minutes
  • Remove from heat; stir in parsley and remaining ¼ teaspoon of salt.
  • Rub toasted bread slices with garlic. (Optional we did not use garlic)
  • Divide pepper mixture among toasted bread slices. Garnish with parmesan Cheese, if you want Serve immediately.

Notes

Makes about 24

Cooking with Fr. Andrew

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On this show, Father Umberg and I cook in memory of our dear friend, Mari Lou Ollier. The lasagna recipe is her’s.

Print Recipe

Lasagna

Author: Kathryn Raaker

Ingredients

  • 1 lb sweet or hot Italian sausage
  • 1/2 lb ground beef (80/20)
  • 1/2 cup finely chopped onion
  • 2 cloves garlic crushed
  • 2 Tbsp sugar
  • 1 Tbsp salt
  • 1/2 tsp dried basil
  • 15 oz container ricotta or cottage cheese
  • 3/4 lb mozzarella cheese sliced
  • 1/2 tsp fennel seed
  • 1/4 tsp black pepper
  • 1/4 cup chopped parsley
  • 4 cups canned tomatoes undrained
  • 1 Tbsp salt
  • 2 6 oz cans tomato paste
  • 12 oz box lasagna noodles
  • 1 egg
  • 3/4 cup grated parmesan cheese

Instructions

  • 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.

Arugula Orange Salad
Print Recipe

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.

Oktoberfest Recipes with Fr Andrew Umberg

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Kathryn and Father Umber enjoy cooking recipes for Oktoberfest. Today they are preparing Sauerbraten with noodles, red cabbage, and Brussel sprouts. Enjoy!

Red Cabbage
Print Recipe

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.

Sauerbraten
Print Recipe

Father Andrew’s Sauerbraten

Course: Main Dish
Cuisine: German Foods

Ingredients

Marinade

  • 3 lbs Beef Rump Roast
  • 1 Large red onion chopped
  • 1 ½ cup water
  • 1 cup red wine (we used Cabernet)
  • 1 1/4 cup White Vinegar
  • 1 Tbsp sugar
  • 1/4 tsp Salt
  • 10- 15 peppercorns or more to taste
  • 8-12 whole cloves or more to taste
  • 1/4 cup Pickling Spice in a tea diffuser or tied into cheesecloth
  • 1 Lemon optional (Slice lemons if you desire more sour)

Roasting Beef

  • 2 Tbsp vegetable oil
  • 2 Tbsp All Purpose Flour
  • 1 Tbsp Ground Black Pepper
  • Salt and Black pepper to taste
  • 10-12 Gingersnap cookies crumbled

Noodles

  • 1 Package Noodles, Spaetzle, or Pasta

Instructions

Sauerbraten

  • Add vinegar, wine, water, cloves, onions, and salt into a saucepan. Bring to a boil then simmer for 10 min. Add pickling spice and simmer another 10 min. Cool to room temperature.
  • Place beef rump roast in a large pot. Cover with brine and refrigerate for 2 to 3 days. Important to turn meat daily.
  • When you are ready to roast the meat, preheat the oven to 360-375 degrees. Remove meat from brine and pat dry with paper towels, reserving the brining liquid.
  • Roast the beef until tender, about 50 to 60 min. Remove beef to a platter and slice.
  • While the meat is roasting, boil water for noodles and cook according to package directions. (If using pasta, cook beyond al dente). Drain and put in a large serving bowl.

Gravy

  • Strain solids from remaining liquid and continue cooking over medium heat. Add crushed gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef & noodles.
    Sauerbraten with Noodles

Sauerbraten
Print Recipe

Braised Brussel Sprouts

Ingredients

  • 10-12 oz bag Fresh Brussel Sprouts Cleaned and quartered
  • 2 Tbsp Oil
  • 2 Tbsp Butter
  • 1 Tbsp Instant Onion Flakes
  • 1/8 tsp Cayenne Pepper
  • 1/8 tsp Salt
  • 1 Tbsp Hoisin Sauce
  • 1-2 Tbsp water

Instructions

  • 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.
  • Serve with Sauerbraten and noodles.

Cooking with Terry Young

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Kathryn enjoys cooking with her friend, Terry Young. Watch as the two prepare some Southwest and Asian fusion favorites.

Green Gazpacho soup
Print Recipe

Green Gazpacho Soup with Shrimp

Course: Appetizer, Soup

Ingredients

  • 1 1/2 cups plain low-fat yogurt – Not Greek Style
  • 3 Tbsp olive oil
  • 2 Tbsp Fresh Lime Juice
  • 3/4 cup coarsely chopped seeded poblano chile
  • 1/2 cup coarsely chopped green onions
  • 2 cups whole-wheat bread Fresh from the bakery section, remove crust, tear into bite size pieces
  • 2 cups English cucumber chopped seeded
  • 1/2 tsp 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
  • 4 leaves Parsleyfor decoration

Instructions

  • 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.

Notes

Nutritional Values:
Calories 352
Fat 18g (sat 3g, unset 13g)
Protein 21g
Carb 26g
Sugars 13g (added sugars 1g)
Sodium 51g
Potassium 2g

Bean Salad with Corn
Print Recipe

Black Bean & Corn Salad with Southwestern Lime Dressing

Course: Side Dish
Servings: 10 servings

Ingredients

Salad

  • 15 oz can Black Beans
  • 15 oz can corn or 1 cup fresh/Frozen corn
  • 1/4 red onion finely chopped
  • 1/2-1 jalapeno finely chopped (Seeds & ribs removed)
  • 1/4 bunch fresh cilantro chopped (leaves only) (Substitute Basil or mint)
  • 1/2 red bell pepper chopped
  • 1 avocado cut into bite size chunks
  • 1 handful of baby spinach chopped
  • 1/2 can Black Olives chopped (optional)
  • 1/2 cup Southwestern Lime Dressing (Recipe Below)

Southwestern Lime Dressing

  • 1/3 cup Agave
  • 1/3 cup white rice vinegar unsweetened
  • 1/3 cup Fresh Lime Juice
  • 1/3 bunch fresh cilantro
  • 1 jalapeno seeded
  • 1 tsp fresh garlic minced (optional)
  • pinch Salt and Fresh Ground Pepper to taste
  • 1 jalapeño chili pepper seeded
  • 1 tsp fresh garlic –optional
  • pinch Salt and Fresh Ground Pepper –of each

Instructions

Salad Directions:

  • Rinse corn and black beans in a colander.
  • Mix all salad ingredients in large salad bowl.
  • Pour dressing over salad and toss
  • Serve on Salad Plates

Salad dressing Directions:

  • Blend dressing ingredients in a blender until smooth. Store in refrigerator (will keep for several days)

Notes

1/2 cup serving size

Asian Cabbage Salad
Print Recipe

Asian Cabbage & Sprout Salad with Soy Ginger Dressing

Course: Side Dish
Cuisine: Asian

Ingredients

Salad Ingredients

  • 1 /2 head Green Cabbage
  • 1 /2 head Red Cabbage
  • 2 carrots julienned
  • 2 cups bean sprouts
  • 2 cups snow peas raw
  • 1 medium Red Pepper diced
  • 2 grilled chicken breasts cubed (optional)

Asian Dressing Ingredients

  • 1 /3 cup Agave
  • 1/3 cup white rice vinegar unsweetened
  • 1/3 cup Soy Sauce (Low Sodium)
  • 1 tsp fresh garlic chopped
  • 1 tsp fresh ginger root grated with microplane
  • 1 tsp chili oil
  • 1 tsp toasted sesame oil

Topping (Optional)

  • 1 /4 cup toasted sesame seeds or Almond Slices
  • Garnish:
  • 1 /4 cup toasted sesame seeds or Almond Slices

Instructions

  • Combine all salad ingredients in a bowl and mix.
  • Combine all dressing ingredients in a blender and blend. Pour dressing over salad mix, toss and sprinkle sesame seeds over top. Serve on colorful dishes.
  • This salad and dressing will taste delicious for several days.

Teriyaki Chicken
Print Recipe

Teriyaki Chicken

Serve with Asian Salad and Brown Rice 375 Calories per serving
Course: Main Dish
Servings: 4 servings

Ingredients

Chicken

  • 4 skinless boneless chicken breasts
  • 1/2 cup Teriyaki Sauce See recipe below
  • 1 cup soy sauce low sodium
  • 1 /2 cup water
  • 2 tbsp white rice vinegar unsweetened
  • 1 /3 cup Agave
  • 3 tsp minced garlic -optional
  • 3 tsp minced ginger
  • 2 Tbsp cornstarch mix with 2 tbsp. water

Teriyaki Sauce/Marinade

  • 2 Tbsp olive oil for grill/cast iron pan
  • 3 tsp minced ginger
  • 2 Tbsp cornstarch mix with 2 tbsp. water

Instructions

Chicken

  • 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.

Teriyaki Marinade/Sauce

  • 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).

Notes

375 Calories per serving
Serve with Brown Rice, cooked according to directions.