Cool Summer Eats

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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.

Tomato Gazpacho
Print Recipe

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
Print Recipe

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.

 

Print Recipe

Black and white Summer Salad

Ingredients

  • 1½ 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)
  • ⅓ 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
Print Recipe

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.

 

Mexican Dinner

by ⋅ Leave a Comment

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.

 
Print Recipe

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.
Print Recipe

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.)
Print Recipe

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
Print Recipe

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

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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
Print Recipe

Stuffed Campari Tomatoes Appetizer

Ingredients

  • 1¼ 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 Feta Cubes
Print Recipe

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

Holiday Feta Salad
Print Recipe

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 Crusted Cod
Print Recipe

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
Print Recipe

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.

 

Father Umberg’s Favorites

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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. 

Shrimp Fried Rice
Print Recipe

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

Orange Glazed Arugula Salad
Print Recipe

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.

Steak with Red Peppers and Brussel Sprouts
Print Recipe

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 Cooking with Father Umberg

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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 from Circle B Ranch
Print Recipe

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.
Healthy Blooming Onions
Print Recipe

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
Print Recipe

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.
Print Recipe

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.

Easter Treats for Kids

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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. 

 
Candy Bunny Carrots in Crushed Oreo cookies
Print Recipe

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 Bunny Bait
Print Recipe

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.
The Fruit Bunny Pizza
Print Recipe

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.
Purple Easter nests with Colored Eggs
Print Recipe

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.

Valentine’s Day Recipes 2023

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Chef Kathryn prepares some Valentine's Day food.

For Valentine’s Day this year, I am making my B & B Chicken, Red Velvet Cupcakes, and some special Valentine’s Day cocktails. 

Year’s ago, when we were on holiday, we went cross-country skiing with a group of friends. Unfortunately, I fell and broke my arm, but it was my day to cook, and I wouldn’t let a broken arm stop me from cooking. That day I created my B & B Chicken, which I now make every year. So join me as I prepare a Valentine’s Day favorite along with some simple desserts and beverages. I want to thank my fabulous sponsors whose products I used to make this wonderful Valentine’s Day meal, Cornhusker Kitchen’s Duck Fat Spray and Beehealthy Honey. 

red velvet cupcakes
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Red Velvet Cupcakes

Ingredients

  • 1 Red Velvet Cake Mix
  • 3 Eggs
  • 1 1/4 cup water
  • 1/2 cup avocado oil

Instructions

  • Preheat oven to 350F and line 2 muffin pans with cupcake papers. Fill using a 1/4th cup scoop. Bake for 14-19 min. Frost with cool whip or a *honey cream cheese frosting.

Notes

*Honey Cream Cheese Frosting
½ cup unsalted butter, room temperature
8 oz cream cheese, room temperature
¼ cup honey
½ tsp vanilla
Be sure your butter and cream cheese is at room temperature before mixing (Do NOT use whipped cream cheese)
Using a stand mixer with the wire beater (if you don't have a stand mixer, you can use a hand mixer, just make sure it is fluffy before adding honey), whip the butter and cream cheese until fluffy. Be sure to scrape down the sides of the bowl. Next add honey. Mix again until fluffy. Lastly, add pure vanilla extract and mix until incorporated.

 

B&B (Brandy and Benedictine) Chicken
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Chef Kathryn’s B&B Chicken

Ingredients

Poach Chicken

  • 3 chicken breasts
  • 2 cups Chicken Broth
  • 4 cups water

Sauce

  • 1 cup B & B (Brandy and Benedictine)
  • 1 1/2 cups sour cream
  • 6 miniature peppers cleaned and cut into strips or diced
  • 5.25 oz Diced Pimientos approx. 3/4th of a 7 oz jar
  • 2 cans - Cream of Chicken Soup (10.75 oz cans)
  • 2 cans Cream of Mushroom Soup (10.75 oz cans)
  • 15 button mushrooms sliced or chopped
  • 2 Tbsp butter
  • 10 oz bag frozen sweet peas 15 oz can of sweet peas, drained.
  • 1 Tbsp lemon pepper
  • 16-20 oz Half and Half
  • 6 Pepperidge Farms Pastry Puffs Shells baked as directed on package

Instructions

Poach Chicken

  • Bring the Stock and water to a boil and reduce to simmer. Add chicken to liquid and cover for 15 min. Remove from liquid and cut into cubes or shred.
  • Remove breasts and cool to room temp.

Puff Pastry

  • Pre heat oven to 425° F and Bake pastry shells on a cookie sheet on the middle rack bake for 18 to 25 minutes until light brown.

Sauce

  • Chop chicken breasts into bite size pieces.
  • Slice or dice cleaned peppers and set aside
  • In a medium low heat, melt butter in a large skillet and sauté the sliced mushrooms until lightly brown. Note: do not crowd the mushrooms or they will not brown.
  • Next add the chicken, sour cream, cream of mushroom soup, cream of chicken soup, lemon pepper seasoning, miniature peppers, diced Pimiento and B&B. Blend all ingredients together then slowly add half & half to the mixture.
  • Cook chicken mixture for about 35 to 40 minutes on low heat, stirring frequently.
  • Serve on the pastry shells.

 

Feta Strawberry salad
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Chef Kathryn’s Strawberry Feta Salad

Ingredients

Dressing ingrediants

  • ½ cup Canola or Avocado oil
  • ½ cup Raspberry Vinegar
  • ½ cup Brown Sugar
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Bee healthy Honey

Salad ingredients

  • 2 cups salad greens I used romaine torn into bite sized pieces
  • 1 Pint strawberries quartered
  • ½ cup silvered almonds
  • salt and pepper
  • Feta Cheese crumbled

Instructions

Salad Assembly

  • Combine greens, strawberries, and Almonds

Dressing

  • In a small bowl or jar combine oil, brown sugar, vinegar, honey, and Dijon mustard.
  • Taste and adjust to your preference, add freshly ground black pepper. Combine dressing with salad and add crumbled Feta cheese on the top of Salad. Add salt as needed. Remember that Feta is naturally salty.

 

Strawberry Cocktail
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Valentine's Day Beverages

Ingredients

  • Raspberry Fizz
  • 4 Raspberries
  • 2 Scoops Raspberry Sherbert about 1/4 cup
  • Sparkling White Grape Juice
  • Cranberry Gingerale
  • Add 2 berries and one scoop of sherbert to each champagne glass. Top carefully with half grape juice and half gingerale.
  • Valentine's Day Punch
  • 2 cups Cranberry or Pomegranate Juice
  • 2 cups Sparkling White Grape Juice
  • 2 cups Gingerale
  • 1 pint ice cream such as Cherry Cordial, Vanilla, etc.
  • Strawberries and raspberries

Raspberry Fizz

    Valentine's Day Punch

      Instructions

      Raspberry Fizz

      • Add 2 berries and one scoop of sherbert to each champagne glass. Top carefully with half grape juice and half gingerale.

      Valentine's Day Punch

      • Mix juices and ginerale in a punch bowl. Add scoops of the ice cream. Stir mixture. Add berries to serving glasses and top with the punch.

      Soups for the Winter Season

      by
      Chef Kathryn-Soup cooking show-web

      Kathryn prepares two interesting soups and a Classic Italian Bruschetta in this show. But first, Kathryn makes her “piece of resistance” in her orange chocolate bark. Chef Kathryn teaches you simple, easy-to-prepare favorites. First is her Creamy Leek Potato Soup, and next is her Creamy Tomato and Basil Soup. These yummy winter soups will delight the whole family. 

      Orange Coconut Chocolate Bark
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      Orange Coconut Chocolate Bark

      Ingredients

      • 20 oz dark chocolate chips
      • 1/2 cup slivered almonds toasted
      • 4 Tbsp navel orange zest
      • 1/4 cup unsweetened shredded coconut

      Instructions

      • Line a baking sheet with parchment paper; set aside.
      • Melt chocolate chips in a double boiler or use electric candy melter or bowl and melt in a microwave at 20% power for 30-second intervals, stirring after each interval, until chocolate is completely melted.
      • Pour the melted chocolate onto the lined baking sheet, 1/2-inch-thick Sprinkle the almonds, orange zest and coconut over the top. Refrigerate until set, about 60 minutes.
        Navel orange Bark-sheet-web
      • Break the chocolate into small pieces. Store in an airtight container in a cool, dry place for up to a week Makes 4 to 8 servings.

      Garlic-Free Italian Bruschetta
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      Classic Italian Bruschett

      Recipe from Town House Pita Crackers

      Ingredients

      • 1 ½ cups Chopped and seeded tomatoes
      • 1 tsp lemon Juice
      • 3 Tbsp Finely Shredded Parmesan Cheese
      • ½ tsp onion powder or minced onion 1/2 tsp garlic in original recipe
      • 2 Tbsp sliced green Onion
      • ¼ tsp Pepper- I used 1 teaspoon of Kathryn lemon and Pepper seasoning
      • 1 Tbsp Olive oil
      • 1 Tbsp Fresh Basil chopped
      • Pita Crackers Sea Salt

      Instructions

      • In Medium Bowl combine Tomato, cheese onion, Olive Oil, Fresh Basil, Lemon juice, (Garlic) I used Onion powder. I used my Lemon and Peper seasoning or Pepper. Serve with Town House Pita Sea Salt

       

      Cream of Potato Leek Soup
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      Chef Kathryn’s Cream of Leek and Potato Soup

      Ingredients

      • 2 Tbsp butter or margarine
      • 4 chopped Leeks – both green Part and tops
      • 3 Potatoes Peeled and Chopped
      • 1 medium onion chopped (1/2 cup)
      • 1 tsp Lemon and Pepper seasoning
      • 1/2 tsp salt
      • 1 / 4 tsp pepper
      • 24 oz sodium free or reduced sodium chicken broth
      • 1 cup water
      • 10 oz Half and Half or Heavy cream

      Instructions

      • Chop up all vegetables and add to chicken broth in a large pot till vegetables are tender about 10 minutes. Then add in baches out in blender or food processor and blend until liquid put into a large pot and add all spices to mixture. Then heat on low flame add the cream until well blended. Serve with Crusty bread or crackers.

       

      Garlic Free Creamy Tomato soup
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      Chef Kathryn Garlic-Free Tomato Soup

      Course: Main Course, Soup
      Cuisine: Comfort Foods

      Ingredients

      • 1 Tbsp olive oil
      • 2 Tbsp butter
      • 1 yellow onion chopped
      • 1 28-ounce can Chopped
      • 4 cups Chicken Broth- no sodium
      • Heavy Cream or Half and Half
      • 1 tsp Lemon Pepper
      • Salt and pepper to taste
      • 1 Tbsp Fresh Basil chopped
      • ¼ tsp oregano

      Instructions

      • In a large pot or saucepan, heat the oil and butter over medium heat. Add onion and sauté for 4 minutes or until translucent. Stir in tomatoes and broth. Bring to a boil over high heat. Reduce heat to low and simmer for 8 to 9 minutes. Remove from heat. Using blender, puree soup until in batches, then return to pot. Return to heat and stir in cream. Season with salt and pepper to taste. Serve hot, with a drizzle of cream swirled.

      Cooking with Honey

      by
      The Chef, You, and I with Kathryn Raaker

      The Chef, You and I Show with Kathryn Raaker watch her as she prepares some interesting dishes that include honey provided by Bee Healthy Honey Farms, Inc. Kathryn’s first recipe was Pork Loins with her new Garlic-Free Honey Barbeque. Next, she prepared Spicy Ground Beef Rice Bowls, adding honey to the meat. Next, she made Asian Salad with Dressing made with Honey. These recipes were all straightforward and Healthy. Thanks to our sponsors, 360 pans, Corn Huskers Gourmet Duck Fat Spray, and our newest sponsor, Bee Healthy Honey Farms, Inc.

      Kathryn Raaker prepares her BBQ Pork Loin with her No Garlic BBQ Sauce for "The Chef, You, and I."
      Print Recipe

      Kathryn’s Garlic-free BBQ Sauce

      Ingredients

      • 4 ½ cups organic ketchup
      • 3/4 cup honey
      • 1/2 cup light brown sugar (Add 1/4 more if you prefer your sauce sweeter
      • 3/4 cup apple cider vinegar
      • 2 cups water
      • 2 tsp ground pepper fresh
      • 1 ½ Tbsp onion powder
      • 2 Tbsp lemon juice
      • 1 1/2 tsp Lemon Pepper

      Instructions

      • Mix all together and store it in a tight-fitting glass container.

      Notes

      I double the recipe if I am making a number of dishes.

       

      Asian Beef Bowl with rice
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      Sweet and Spicy Ground Beef Rice Bowls

      Ingredients

      • 2 lbs Organic Ground Beef
      • 2 Tbsp fresh ginger grated
      • 1 small onion finely chopped
      • 1 tsp crushed red pepper
      • ½ cup honey
      • 1 Tbsp Soy sauce
      • 1 Tbsp Tamarin
      • 1 tsp sea salt or more to taste
      • ½ tsp fresh ground black pepper
      • 4 cups basmati rice cooked (kept warm)
      • 1 small English cucumber sliced in rounds
      • 4 radishes thinly sliced
      • 2 green onions white and light green parts, thinly sliced
      • ½ cup water
      • ½ tsp Lemon and Pepper See the recipe below

       

      This is a special recipe that Kathryn loves to make. Honey makes her Asian Salad and Dressing extra special.
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      Kathryn’s Asian Salad Dressing

      Provided by Sunkist Oranges

      Ingredients

      Dressing

      • ¼ cup rice wine vinegar
      • 1 Tbsp sesame oil
      • 2 Tbsp low-sodium soy sauce
      • 2 Tbsp Olive oil
      • 1 tsp freshly grated ginger
      • minced onion
      • Salt and pepper to taste

      Salad

      • 2 cups napa cabbage cored and thinly sliced
      • 1 cup purple cabbage cored and thinly sliced
      • 1 cup carrots shredded
      • 2 green onions thinly sliced
      • 1 avocado pitted, peeled and sliced
      • 4 mandarins peeled and segmented
      • 2 Tbsp cilantro chopped
      • ¼ cup slivered or sliced almonds

      Instructions

      Dressing

      • Prepare the dressing: In a small bowl, whisk together the dressing ingredients.

      Salad

      • Prepare the salad: Combine cabbage, carrots, green onions, avocado and chicken in a large bowl. Toss well to combine, then add the mandarins, cilantro and almonds.
        Kathryn combines the ingredients for her Asian Salad
      • Pour the dressing over the salad just before serving, and sprinkle with sesame seeds. Makes 2 to 3 servings. ds, for garnish (optional)

       

       

      Christmas Treats with Cassie

      by
      Chef Kathryn Raaker with Cassie

      The Chef You and I Show with Kathryn and Cassie, and they make everything chocolate. Cassie makes cookies, brownies, and her very favorite hot chocolate bombs. In addition, Kathryn makes cranberry brie bites.

      Print Recipe

      Hot Chocolate Bomb Cups

      Ingredients

      • 3-4 ounces Chocolate melting wafers
      • 3-4 packages Hot Chocolate mix
      • 10 Mini marshmallows
      • Holiday sprinkles (optional)
      • 3-4 small paper cups

      Instructions

      • Melt the chocolate wafers according to package instructions.
      • Using scissors, cut up the seam to (but not through) the bottom of the cup. Place a piece of tape on the cut line to secure in place.
      • Pour in about 3 Tbsp of the melted chocolate in an the cup, twisting as you do this to coat the cup.
      • Turn the cup upside down on a piece of parchment to allow any extra chocolate to drip off and cover the entire of the cup.
      • Place the cup in the freezer for 7-9 minutes to set.
      • Add the hot chocolate mix to the cup. If you are adding any other special ingredients, add them now. Add more melted chocolate on top of that filling it 3/4 full. Return to freezer to harden for 18-25 minutes.
      • To enjoy, heat up a cup of milk in the microwave or on the stove. Add the chocolate bomb to a mug and pour enough of the hot milk to cover the chocolate bomb. Stir the chocolate bomb cup and as the chocolate melts, the hot cocoa mix inside the cup will release. Enjoy.

       

      Print Recipe

      Original Nestle Toll House Chocolate Chip Cookies

      This original Toll House cookie recipe from Nestlé evokes pleasant childhood memories. Sweet, perfectly chewy, and hard to resist, this famous American chocolate chip cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk. Cookies can be stored in the refrigerator for up to one week or in the freezer for up to eight weeks. Ingredients

      Ingredients

      • 2 ¼ cups all-purpose flour
      • 1 teaspoon baking soda
      • 1 teaspoon salt
      • 1 cup butter room temperature
      • ¾ cup white sugar
      • ¾ cup packed brown sugar
      • 1 teaspoon vanilla extract
      • 2 large eggs
      • 2 cups semisweet chocolate chips such as Nestlé Toll House
      • 1 cup chopped nuts – Optional

      Instructions

      • Preheat the oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in small bowl. Beat butter, white sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Cassie Rolled them We sprayed with the Cornhuskers Duck Fat Spray .
      • Bake in the preheated oven until golden brown, 9 to 11 minutes, switching racks halfway through. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

       

      Print Recipe

      Cassie Brownies

      Ingredients

      • 1 Box Betty Crocker Fudge Brownies
      • ¼ cup water
      • ½ cup Vegetable Oil
      • 2 eggs

      Instructions

      • PreHeat oven to 350° F. Grease bottom of pan.
      • Stir Brownie Mix, water, oil and eggs in medium bowl until well blended. Spr
      • Spread in pan.
      • Bake at 350 for 13X9 PAN – 28-30 Minutes or when toothpick inserted 2 inches from side of pan comes out almost clean; cool.