Thankgiving Dinner 2020

This year is an unusual year because of Covid-19. Many families won’t be gathering because of restrictions or quarantining so this year, I’ve decided to share some recipes with that in mind. 

Kathryn’s Sweet Potato Casserole

Ingredients

  • 20 oz can Yams or Sweet Potatoes (I use Bruce’s Yams)
  • ½ cup Brown Sugar
  • 1 red apple chopped into small cubes
  • 8 oz can crushed pineapple drained and reserve liquid
  • 1 tsp cinnamon
  • 1 tsp Pumpkin Pie spice*
  • 2 Tbsp Honey
  • ¼ cup dried dates chopped
  • ½ cup graham cracker crumbs
  • 6 Tbsp Butter melted (Reserve 2 Tbsp for topping)
  • 1/3 cup chopped pecans optional

Instructions

  • Drain the Canned Yams pour into a bowl and Mash with Potato Masher add melted butter and spices add the juice from the crushed pineapple blend into the potatoes. Then add chopped apple and crushed pineapple and dried dates fold into the mashed potatoes. Spray a Casserole dish I used an 8” square dish. Add Mashed Potatoes to Casserole Dish smooth the top and then pour graham croaker crumbs over the top of the Potatoes sprinkle the nuts on top and then add melted butter. Put in the Microwave Heat on high for 7 to 8 minutes and serve.

Notes

*Note: You can make your own pumpkin spice by combining the following ingredients and putting them in a small mason jar. Use ONLY 1 tsp of this mixture.
4 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg

Kathryn’s Pork in the Pumpkin or Pig in the Pumpkin

Ingredients

  • 3 to 4 lbs. Pork Butt or shoulder boneless, cut pork into 1 ½ inch pieces
  • 1 Tbsp Kosher salt
  • ½ to ¾ tsp Cayenne Pepper
  • 1 Tbsp Freshly Ground Pepper
  • 1 Tbsp Fresh Thyme
  • 1 Tbsp Lemon Pepper
  • 1 Tbsp fresh rosemary chopped
  • 1 tsp fennel seeds crushed
  • 1 ¼ cup shallots thinly sliced-divided
  • 3 to 4 Tbsp all-purpose flour
  • 2 cups apple cider
  • ½ cup white wine
  • 1 Tbsp olive oil
  • 1 volleyball-sized pumpkin (Type to make Pumpkin Pies)

Instructions

  • Pre Heat oven to 350° F
  • To prepare the Pumpkin, insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the ‘lid’. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
  • Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, Lemon and Pepper and shallots. Mix thoroughly then Add Flour and mix thoroughly to coat the meat.
  • Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes to 4 minutes per side. Gradually put the Meat inside the Pumpkin until it fills the Pumpkin. Then pour the Wine and Apple Cider into the Pumpkin then add the additional sliced shallots to the top of the meat and then put the top on the Pumpkin. I used a 9X13 Baking pan which I had sprayed with Pam.
  • Place the Pumpkin in the Center of the Pan and Bake for 3 ½ Hours. Meat will be very tender.
  • Once the Meat is out of the Pumpkin, slice the Pumpkin and serve with the Meat.
  • Serve with Vegetables such as Brussel Sprouts or Peas.

Father Umberg’s Carmel Apple Salad

Ingredients

  • 2 to 3 Granny Smith Apples chopped in cubes
  • ¼ cup chopped pecans
  • 3 Tbsp craisins
  • 3 Tbsp Carmel Syrup

Instructions

  • Chop up the apples add to a bowl add chopped pecans and then add the craisins
  • mix together and add the Carmel Syrup and mix 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.

Father Umberg’s Sautéed Kale with Garlic

Ingredients

  • 2 bunches Fresh Kale remove stems & chop
  • 2 Tbsp Virgin Olive oil
  • 1 tsp Crushed Red Pepper
  • 2 ½ tsp salt Divided
  • ½ tsp pepper
  • 2 Cloves garlic minced
  • 2 qts Water for blanching

Instructions

  • In a large pan, bring the water to a boil. Once it is at a boil, add 1 tsp salt and the chopped kale. Blanch the kale for about 3 minutes and drain. Kale should look bright Green.
  • Heat a Sauté pan on medium-high heat. Add olive oil and minced garlic until fragrant but not browned. Next, add kale and crushed red pepper. Add pepper and salt to taste. Sauté the kale for about 3 or 4 minutes moving it around turn the stove off. Put into a Serving Bowl.

Father Umberg’s Coin Sweet Carrots

Ingredients

  • 5 Carrots peeled and sliced into 1/8 inch “coins”
  • 3 Tbsp Olive Oil
  • ¼ tsp kosher salt
  • 2 Tbsp Butter
  • 1 to 1 1/2 Tbsp Molasses
  • 2 Tbsp fresh parsley chopped

Instructions

  • Heat the oil and butter in med to low until the butter melts then add carrots & salt. Sauté carrots until they turn a brighter range about 3 or 4 minutes. Add Molasses and heat for a minute until the carrots are covered and molasses becomes liquid. Turn off the Stove and Add the Parsley leaves pour into a serving bowl.

Fall is a time when we think of soups, stews, and chowders, so on this episode of The Chef, You, and I, Kathryn prepares three of her favorites.

Kathryn’s Avgolemono Greek Lemon Chicken soup

Ingredients

  • 2 Tbsp olive oil
  • 1 medium onion chopped
  • 2 medium carrots peeled chopped – I used 8 baby carrots already peeled
  • 2 stalks of celery chopped fine
  • 3 cloves garlic
  • 8 cups chicken broth low sodium
  • 1 Tbsp fresh thyme leaves
  • 1 tsp oregano
  • 1/2 cup rice
  • 3 cups cooked chicken I used a store-bought rotisserie chicken.
  • 1 tsp black pepper
  • 1 tsp lemon and pepper spice
  • 3 eggs
  • 2 lemons juiced
  • Fresh dill for garnish
  • 1 tsp of Fresh Parsley minced
  • 1 lemon sliced for garnish

Instructions

  • In a large Dutch oven or heavy pot, heat 1 tbsp. olive oil on medium-high. Add the carrots, celery, and green onions, toss together to sauté briefly then stir in the onion. Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt, and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken. To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 3 ladles-full of the broth from the cooking pot (this helps temper the eggs so they won’t curdle when you add the sauce to the soup). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately. Garnish with fresh parsley, if you like. Serve hot with your favorite crusty bread.

Butternut Squash Soup

Course: Main Course, Soup

Equipment

  • Blender
  • Food Processor

Ingredients

  • 2 Tbsp olive oil
  • 1 onion chopped
  • 1 Tbsp Ginger
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp cinnamon
  • Dash ground cloves
  • 2 carrots peeled and chopped
  • 1 tart apple peeled, quartered, and chopped
  • 4 cups butternut squash chopped
  • 3 cups Chicken Broth or Vegetable Broth
  • 1/2 cup Half and Half
  • Coarse salt and pepper

Instructions

  • Heat olive oil in a medium saucepan over medium heat. Add onion and cook until tender, 3 to 4 minutes. Add fresh ginger, cinnamon, Pumpkin pie spice, cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups broth. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper. Cook until vegetables are tender, about 20 minutes. Let cool slightly slowly add into food Processor add cream slowly into each batch you are processing pour into bowls and serve hot.

Kathryn’s Corn and Crab Soup

Equipment

  • Food Processor
  • Blender

Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1 cup onion chopped
  • 2 celery ribs chopped
  • 2 medium carrots peeled + chopped
  • 1 bay leaf
  • 1 Tbsp Old Bay seasoning* plus extra for serving
  • 1 32 oz. carton chicken stock
  • 4 cups sweet corn about 3 ears, kernels cut from the cob
  • ¼ cup white wine
  • 1 lb fresh lump crab meat
  • 1 cup half and half
  • 1 tsp Dried Parsley
  • fresh ground black pepper

Instructions

  • In a large Dutch oven, heat oil and butter over medium heat. Add onion, celery, carrots, and sauté 5-7 minutes or until soft. Deglaze with the wine.
  • Add bay leaf, Old Bay seasoning, salt, black pepper, to taste, and chicken stock. Bring the mixture to a simmer and cook partially covered over medium heat for 10 minutes.
  • Discard bay leaf, transfer 2 cups of chowder to a food processor or blender, and purée until smooth. Stir the mixture back into the pot. Add corn, crab meat, half and half, and cook uncovered just until corn is tender, about 7-10 minutes. Make sure the chowder is not at a rapid boil at this point or the half and half will separate. If need to, reduce heat to medium/low.
  • Stir in chopped parsley and if desired, serve with sprinkle of Old Bay seasoning.

Over the past few months, I have enjoyed cooking with my 360 Cookware and for this show, I am going to showcase their Gourmet Slow Cooker Base –with the 6-quart pan. Now, if you don’t have this, please note that you can combine the ingredients in a roasting pan or even a slow cooker, but I have to say, this pot was so easy to use, and clean up was a breeze. 

If you are interested in purchasing any of 360 cookware visit their website and use the Code KR-20, to get a special discount! Enjoy the show.

Onion Soup

From 360 Cookware Recipes
Course: Main Course, Side Dish, Soup

Equipment

  • 360 6-quart pot & slow-cooker base
  • Dutch oven
  • Crockpot

Ingredients

  • 4 medium onions thinly sliced
  • ¼ cup butter
  • ¼ cup flour
  • 2-10 ½ oz cans beef broth
  • 2 cups water
  • 10 Mushrooms thinly sliced (Optional)
  • Croutons/grated Parmesan or Gruyere cheese

Instructions

  • Please note: These instructions are for the 360 Gourmet Slow cooker with a 6-quart pan. Do NOT put your crockpot on a burner. If you are using a Dutch oven, you can follow these instructions but either finish in the crockpot or stovetop set to medium low for 45 min.
  • Preheat unit on range top heating unit over medium heat for two minutes. Melt butter.
  • Add onions and sauté for 15 to 20 minutes or until golden brown. Remove from heat. Sprinkle with flour. Add beef broth and water. Mix well
  • Place unit on base and simmer, covered at Setting #4 for 1 ½ to 2 hours. Keep warm at Setting @1. To serve, add croutons and sprinkle with Cheese.

Kathryn Raaker’s Homemade Banana Cake

Equipment

  • 9 x 13 cake pan

Ingredients

  • 3 to 4 Ripe Bananas Mashed
  • 2 ½ Tbsp lemon juice
  • 1 ½ cups milk
  • 3 cups Jiffy Baking or Flour
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • cup butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 3 eggs
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 16 oz Frosting White or Cream Cheese

Instructions

  • Preheat oven to 350°. Grease and flour a 9 x 13 pan.
  • Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
  • Mix together mashed banana with 1 tablespoon lemon juice, set aside.
  • Beat together butter, brown, and granulated sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy. Combine flour, baking soda, and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in mashed bananas. Pour into greased pan. Put into the oven and reduce heat to 300 degrees. Bake 60 – 70 minutes (see note below) or just until a toothpick inserted in the center comes out clean (do not overbake). Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.

Kathryn’s Classic Pot Roast

Ingredients

  • 3 to 3 ½ lbs beef roast, chuck round or rump Marinated in 1 cup of red wine
  • ½ tsp seasoned salt
  • ¼ tsp pepper
  • 1 medium onion thinly sliced
  • ½ to 1 lb mushrooms
  • 8 baby carrots
  • ½ packet onion soup mix

Instructions

  • Place roast in the 6-quart pan. Sprinkle with seasoned salt. Pepper and onion soup mix or sliced onion, if desired. Add all ingredients. (Do not add water).
  • Cover unit and place on the Slow cooker base. Simmer at Setting #4 for 2 1/2 to 3 hours or at Setting #2 for 7 to 10 hours or until roast is well-done and tender. Meat juices may be used for gravy Keep warm for serving at Setting #1.

ITALIAN MEATBALLS & SPAGHETTI SAUCE

Recipe provided by 360 Cookware

Equipment

  • 360 6-quart pot & slow-cooker base

Ingredients

Meatballs

  • 1 pound ground chuck
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1/2 cup Seasoned breadcrumbs (I used Panko original)
  • 1 clove garlic Minced (I omit because of allergies)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 eggs slightly beaten
  • ½ cup milk
  • 1 tsp dried basil leaves
  • ¼ cup chopped parsley

Sauce

  • 1 large onion- chopped
  • 1 clove garlic minced
  • 28 oz can Italian tomatoes undrained
  • 6 oz can tomato paste
  • 1/4 tsp dried oregano leaves
  • 1 tsp salt
  • teaspoon pepper
  • 1 tsp dried basil leaves
  • 2 Tbsp sugar
  • 2 Tbsp Italian parsley chopped
  • ½ cup water

Instructions

  • In large bowl, combine ground chuck. Veal, pork, breadcrumbs, garlic, salt, pepper, eggs, milk, basil and parsley. Mix well. With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter. Reheat unit on range top, heating unit over medium heat for 2 minutes. Sauté meatballs Just enough to cover bottom of pot) until evenly browned Remove as they brown. To prepare spaghetti sauce, sauté onion and garlic in hot meat drippings in unit on range top over medium-low heat until golden (about 4 minutes). To onion mixture, add tomatoes, tomato paste, oregano, salt, pepper, basil, sugar, parsley and water. Stir and bring to a boil on range top over medium heat (about 10 minutes) Remove from heat Place browned meatballs in sauce on Gourmet Slow Cooker base. Simmer, covered, at Setting #3 for 5 to 6 hours. Stir occasionally; keep warm for serving at Setting #2. Serve over cooked spaghetti. Garnish with grated Parmesan cheese.

Notes

For Meatballs – I used the chuck and pork

Once again I had a great time cooking with my pastor, Father Umberg. This time we are preparing an Italian Sausage with Broccolini and Pasta along with some grilled vegetables and a refreshing cucumber & onion salad. If you have trouble finding broccolini you can substitute broccoli. Enjoy.

Father Andrew’s Cucumber Salad

Ingredients

  • 2 medium cucumbers thinly sliced
  • 1 Medium Onion Sliced or chopped
  • 1 ½ cups cider or white vinegar
  • 1 ½ cup water
  • 2 Tbsp sugar (We used 3 packets of Splenda)
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tsp fresh dill weed chopped

Instructions

  • Add two thinly Sliced Cucumbers to Bowl add chopped onion, add water and vinegar,
  • Sprinkle sugar or Splenda on the cucumber and onion salad add salt and pepper and sprinkle with dill weed. Use salad tong and mix the cucumber and onion mixture. Cover with Saran wrap and refrigerate for 2 hours.

Kathryn’s Italian Sausage with Broccolini and Pasta

Ingredients

  • 1 pound Fusilli pasta
  • 1 Tbsp olive oil
  • 6 mild Italian sausages casings removed
  • 2 Tbsp garlic minced
  • 2 cups broccolini cut into 1-inch pieces
  • 1/2 cup Parmesan cheese grated
  • 1/2 tsp salt
  • 1 tsp of Red Pepper Flakes
  • 2 1/2 cups Chicken Broth

Instructions

  • Boil Fusilli pasta in slightly salted water until al dente.
  • In a large sauté pan, heat olive oil over medium-high heat.
  • Add the sausage to the pan and cook until lightly browned. While the sausage cooks use a wooden spoon or spatula to help break up the meat.
  • Add the garlic and broccolini to the sauté pan, and cook for about 3 minutes until broccoli is softened but still crisp.
  • Add the pasta, salt and Parmesan cheese to the pan and let cook for another 2 minutes or until cheese melts.
  • Serve with Salad an Grilled Vegetables.

Father Andrew’s Grilled Vegetables

Ingredients

  • 1 Yellow Squash
  • 2 Green Zucchini’s
  • 6 cocktail tomatoes
  • 1 large Tomato
  • 3 Tbsp Olive Oil
  • 2 tsp garlic minced
  • ½ cup Parmesan cheese grated

Instructions

  • Slice all the zucchini and Yellow Squash in ¼ inch slices, cut tomatoes in half and seed them, in a small bowl add olive oil and minced garlic then use a pastry brush the tomatoes and zucchini with olive oil and garlic mixture. Take them out to the grill or do on top of stove if you have a grill. Cook for 3 to 4 minutes on both sides.
  • Sprinkle with Parmesan cheese and serve.

In August, I was visiting Florida and had so much fun cooking with these young people. Hope you enjoy our recipes.

Ice Cream in a bag

Ingredients

  • 1 cup half & half or Heavy Cream
  • 1/2 cup 2 % milk
  • 1 tsp pure vanilla extract
  • 1/2 cup sugar if you want it less sweet use 1/3 cup
  • 2 ½ cups ice
  • 2 -16 0 z Containers of Morton Kosher Salt

Instructions

  • In a Large Mixing bowl whip together the half and half, milk sugar and vanilla until well blended.
  • The pour the mixture into 1 quart I used a one gallon bag Squeeze air out of bag and seal. Then in another bag add 1/3 full of ice add the other bag with liquid mixture then start adding salt and ice until the bag with ice and salt is filled I did not have to use all of the ice and salt . Seal and close.
  • Shake bag for ten minutes we had multiple people shake it. After 10 minutes it will no longer be a liquid.
  • Solid cream mixture rest covered with ice another 5 minutes. We put the ice cream bag in the freezer, while we made the microwaveable cakes to serve the ice cream.

Brayden’s –Beanless Chili

Course: Main Course, Main Dish, Soup

Ingredients

  • 1 lb lean ground beef
  • ¼ cup green pepper chopped
  • 1 small onion chopped fine
  • 8 oz tomato sauce
  • 2 cups V-8 juice or tomato juice
  • 1 cup water
  • 2 Tbsp chili powder
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ½ tsp cumin
  • 1/8 tsp salt

Instructions

  • In a large saucepan, cook beef green pepper and onion over medium heat until meat is no longer pink, drain. Stir in tomato sauce and tomato juice, water, chili powder, oregano, paprika, cumin and salt.
  • Bring to a boil. Reduce heat, simmer uncovered for 45 minutes or to desired thickness. Yield 2 to 3 portions.

Kathryn’s Version of Popcorn Cornbread

Ingredients

  • ½ cup granulated sugar
  • ½ 3 lb Bag Yellow popping corn uncooked
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1/2 cup butter (1 stick), melted
  • 1 cup buttermilk
  • 2 eggs

Instructions

  • Grind this until this becomes a fine powder it will make about one cup of powder.
  • Add all wet ingredients and mix well, then add all dry ingredients to the wet ingredients and mix well until all lumps are out then pour mixture into a greased 9×13 pan. Bake at 375 for 35 to 40 minutes check after 30 minutes with a toothpick if it comes out clean take it out of the oven.
  • Serve with butter and honey.

You are never to old to learn, which is what I was doing for some of the recipes for this show. Thankfully, I have many friends in the Hispanic community who 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
Grilled Chicken with Cabbage and Kale

Father Umberg joins Kathryn again with some of his recipes for grilling. In addition, Kathryn makes her “mock”trifle which is the perfect paring to these recipes. 

Grilled Cabbage

Course: Side Dish
Cuisine: American

Ingredients

  • ½ head Green Cabbage Cut into small wedges
  • 1 Lg onion – cut into 8 pieces but with root end intact.
  • 2 tsp Tabasco sauce or more to taste
  • 2 tsp salt
  • 2 tsp pepper
  • 2 Tbsp Olive oil
  • 4 Tbsp butter
  • Aluminum Foil Alt – 4 precut Aluminum foil

Instructions

  • Lay the Aluminum foil on a flat surface and put one cabbage wedge sprinkle lightly with Tabasco, salt and pepper, a pat of butter, and drizzle lightly with olive oil. Repeat on the other side. Next, put two pieces of the onion and close the foil packet. Repeat three more times and place it on the grill. Ready in 25 minutes turning once. Serve with Chicken and Cooked Kale.

Grilled Chicken Breasts

Ingredients

  • 4 Skinless Chicken Breasts
  • 2 cloves of Garlic peeled and minced
  • 1/3 cup of Soy Sauce – we used low sodium
  • 1/3 Cup of Virgin Olive oil
  • ¼ tsp of Black Pepper
  • 2 Tbsp of white vinegar

Instructions

  • Put the chicken in a deep dish. In a small bowl or measuring cup add Soy Sauce, minced garlic, pepper, Olive Oil, and White Vinegar. Stir marinade and pour over chicken. Cover with Saran Wrap and refrigerate for 8 hours or overnight. Turn the Chicken Breast at least once during the process so the marinade is absorbed into the chicken breast.
  • Grill on outside grill or stovetop Grill if breast are medium size 5 minutes on each side check to make sure that they are thoroughly done by cutting into them and if red juice come out keep them on for another minute or so. Put on serving plate and serve with Cabbage Wedges and Sautéed Kale.

Father Umberg’s Sautéed Kale with Garlic

Course: Main Course, Side Dish
Cuisine: American

Ingredients

  • 2 bunches Fresh Kale – cut off stems –Chop Kale May also use 1 large bag of baby kale
  • 2 Tbsp of Virgin Olive oil
  • 1 tsp of Crushed Red Pepper
  • 2 ½ tsp salt Divided
  • ½ tsp pepper
  • 2 Cloves garlic – minced About 1 Tbsp
  • 2 quarts Water

Instructions

  • In a large pan, bring the water to a boil. Once it is at a boil, add 1 tsp salt and the chopped kale. Blanch the kale for about 3 minutes and drain. Kale should look bright Green.
  • Heat a Sauté pan on medium-high heat. Add olive oil and minced garlic until fragrant but not browned. Next, add kale and crushed red pepper. Add pepper and salt to taste. Sauté the kale for about 3 or 4 minutes moving it around turn the stove off. Put into a Serving Bowl.

Mock Trifle

Course: Dessert
Cuisine: American

Equipment

  • Triffle dish

Ingredients

  • 1 Sponge or pound Cake
  • 2/3 cup Sherry
  • 1 qtr pkg Fresh Raspberries
  • 1 qtr pkg Fresh Strawberries – cut in half reserve two (2 strawberries for garnish)
  • 1 qtr pkg Fresh Blueberries
  • 16 oz container Light Cool Whip

Instructions

  • Cut up cake into squares – Use large Trifle Container or glass bowl.
  • Place a layer of cake in the bottom of the dish, sprinkle sherry over the first layer, and then add strawberries, blueberries, and raspberries. Then add three large spoonsful of Cool whip on top of the berries and cake.
  • Repeat till you have at least three (3) or four (4) layers. Then at the top use one or two Strawberries on top of the top layer. Refrigerate for at least 1 hour before serving.

On today’s show, I have a real treat for you. First I will be making Gazpacho soup. This is one of my favorite things to make on a hot summer’s day because it is fast, easy, and since there is no cooking, the kitchen stays cool.

Next, I get to make pineapple upside-down cake with my 360 saute pan. Lastly, we will be making Chocolate, Chocolate chip ice cream with my grandaughter, Cassie who is visiting from New Orleans.

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.

Kathryn’s Homemade Chocolate Ice Cream

Ingredients

  • 1 ½ cups Milk
  • 1 cup Sugar
  • ½ cup Unsweetened Cocoa Powder
  • 2 cups Heavy Whipping Cream
  • 1 tsp Vanilla Extract

Instructions

  • Gather all ingredients.
  • In a Mixing bowl, whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.
  • In another large bowl, beat the heavy cream until it forms stiff peaks then mix in the vanilla. Fold the cocoa powder mixture into the whipped cream until all cocoa mixture is incorporated. Store mixture in the in refrigerator for about 20 minutes. Then pour mixture into the cold canister follow the directions for your ice cream maker. Once the ice cream is complete, place the mixture in a covered container to chill in the freezer. Once it is set, enjoy!
  • *Directions for ice cream makers vary, so please follow the directions for your machine.

Notes

If you are using the old fashion type of ice cream maker, you will also need rock salt and lots of ice (3-4 gallons of ice). I froze my canister for 30 minutes to an hour before use.
However, this recipe works well will most ice cream makers. Just remember to follow the instructions provided with your type of ice cream maker.

Stovetop Pineapple Upside-down Cake

Ingredients

  • 2 Tbsp Butter
  • ¼ cup Light Brown Sugar
  • 1 20 oz can Pineapple Rings or can crushed pineapple drained, reserve juice
  • 1 box Yellow Cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup pineapple juice plus water

Instructions

  • Using a 360 Sauté pan or similar heavy pan, melt the butter over medium-high heat. Once the butter is melted, add the brown sugar, and let it dissolve completely. Next, add the pineapple rings or crushed pineapple and simmer until lightly caramelized.
  • While the pineapple is caramelizing, mix the cake mix with the eggs and liquid (Reserved juice and water).
  • Once the pineapple mixture is ready, poured the cake mix into the Sauté pan on low heat for 45 to 60 minutes. Let it cool and then take a plate put it on the top of the Pan and invert it.
  • Add Whip cream and maraschino cherries to the top of the Pineapple Upside Down Cake to complete it.

On today’s show of The Chef, You, and I, I will be preparing a couple of recipes from renowned, Chef Jamie Gwen. Check out her website for more delicious seasonal recipes that will please the whole family.

Kathryn’s Peach Cobbler

Course: Dessert
Cuisine: American

Ingredients

  • 1 cup Jiffy mix or Bisquick
  • 1 cup milk
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 stick butter (1/4 cup) melted
  • 1 cup sugar
  • 6 peaches peeled and sliced (I used I used Georgia peaches)

Instructions

  • Stir together Jiffy or Bisquick, milk, nutmeg, and cinnamon in an ungreased 8 x 8 x 2 inch baking dish. Stir in butter until blended.
  • Stir together sugar and peaches in a separate bowl and then spoon over batter. Bake 50 to 60 minutes until golden.

Shrimp, Feta & Watermelon Salad

Recipe provided by Chef Jaime Gwen
Prep Time15 mins
Cook Time5 mins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 4 servings

Ingredients

  • 2 cups baby or wild arugula
  • 1 watermelon cut into 1/2 inch cubes
  • 6 oz feta cheese
  • 12 fresh mint leaves julinned
  • 1 lb Large fresh shrimp I used frozen, deveined and peeled cooked shrimp
  • 1 Tbsp freshly grated lemon zest
  • Salt and freshly ground pepper
  • Extra Virgin Olive oil
  • 2 tsp sherry wine vinegar

Instructions

  • Lay a small bed of arugula on 4 serving plates (I used 3 plates).
  • Divide the watermelon cubes among the plates of arugula. Crumble the feta into large chunks or use already crumbled
  • Over the watermelon, top each plate with the strips of mint. Chill the plates uncovered, the fridge for at least 15 minutes before serving.
  • Heat Barbeque or stovetop grill to high. Season the shrimp with salt and pepper and lemon zest. Grill shrimp quickly and if they were raw you will see them turn pink. (I used frozen already cooked so it only took a few minutes.)
  • Remove the plates from the fridge and top each salad with a drizzle of oil and few drops of sherry vinegar. Top with shrimp and serve.

Grilled Pesto-Marinated Skirt Steak -With Blue Cheese Fondue

Recipe provided by Chef Jaime Gwen
Course: Main Course
Servings: 4 servings

Ingredients

Skirt Steak

  • 2 to 2 ½ lbs skirt steak
  • 2 cups pesto homemade or store-bought
  • Salt and freshly ground pepper

Blue Cheese Fondue

  • 2 cups heavy cream
  • 6 oz. Cambozola blue cheese crumbled, or other blue cheese (I substituted Feta)
  • ¼ tsp freshly ground pepper
  • 3 Tbsp fresh parsley chopped

Instructions

Skirt Steak

  • Place steak and pesto in a resealable plastic bag and marinate in the fridge at least 4 hours or overnight. Heat BBQ or stovetop grill to high. While the grill is heating, scrape the pesto from the steak to avoid scorching, and season the meat with salt and pepper. Grill the steaks, turning over once and moving to avoid flare-ups, about 6 to 8 minutes for medium-rare. Remove the steaks from the grill and allow them to rest before slicing them into thin diagonal strips.

Blue Cheese Fondue

  • Place the cream in a saucepot and bring the cream to a simmer over medium heat. Simmer until the cream is reduced by one third. Over low heat, slowly add the cheese and whisk until the cheese is melted and the mixture is smooth. Add the pepper and parsley and serve immediately or pour into a fondue pot set over low heat.

What an exciting show I have for you today. I will be cooking with stainless steel cookware manufactured and provided by 360 Cookware located in West Bend, WI. While I’m demonstrating my versions, you can find the original recipes on their website at www.360cookware.com/pages/recipes

360 Cookware – Garden Vegetable Soup

Ingredients

  • 1 Tbsp Extra Virgin Olive Oil plus more for garnish
  • 1 large Onion chopped
  • 2 Carrots chopped
  • 1 Fennel Bulb trimmed and chopped
  • 2 Garlic Cloves minced – (omit if allergic)
  • 1 bunch Kale or Swiss Chard stems removed, leaves washed and coarsely chopped
  • 1 small Zucchini diced
  • 1 small Yellow Squash diced
  • 1 Red or Yellow Bell Pepper seeded and diced- (substitute celery to replace pepper)
  • 1 28 oz can Diced Tomatoes with juice
  • 2 cups Chopped Cooked Chicken – 19 oz can Beans for vegetarian-rinsed/drained
  • 4 cups Low-Sodium Chicken Broth Water or Vegetable broth if vegetarian
  • 1 tsp Salt
  • Freshly Ground Black Pepper
  • Freshly Grated Parmesan Cheese – optional

Instructions

  • Heat 8-Quart Stockpot over medium heat for 1 minute. Add oil and heat until shimmers (just before smoking). Add onions, carrots, fennel, and garlic to the stock pot, and season with salt.
  • Cook the vegetables for about 5 minutes, stirring occasionally, until they are softened.
  • Stir in the broth, tomatoes, cooked chicken (or beans), kale, zucchini, squash and bell pepper. Season with black pepper.
  • Cover and cook over medium heat until steam begins to escape from under the lid, about 5 minutes.
  • Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook until the vegetables are tender, 20 to 30minutes. (After about 10 minutes give the lid a quick spin—if it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the Vapor Seal, then reduce the heat to medium-low and continue cooking as directed.)
  • Ladle the soup into warm bowls, drizzle with extra virgin olive oil and sprinkle with freshly grated Parmesan cheese.

Notes

Easy recipe to make vegetarian.

Stir Fry Recipe

Used by permission from 360 Cookware

Ingredients

  • 3 Tbsp Hoisin Sauce
  • 1 tbsp plus 2 Tbsp Sesame Oil
  • 2 Tbsp plus 2 Tbsp Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 2 Tbsp Agave Syrup
  • 3/4 cup Vegetable Broth
  • 2 Garlic Cloves minced (Omit for allergies)
  • 1 tsp Fresh Ginger minced
  • 1 tbsp Cornstarch
  • 1 cup Seitan chopped into 1” pieces
  • 3-4 Scallions chopped
  • 1 Red or Yellow Bell Pepper
  • 1 cup Asparagus chopped into 1” pieces
  • 1 cup Sliced Shiitake Mushrooms
  • 1 cups Broccoli chopped

Instructions

  • Place the Stir Fry Pan over medium heat and add the hoisin sauce, sesame oil, 2 tablespoons soy sauce, rice vinegar, agave syrup, veggie broth, garlic, ginger and cornstarch. Bring to a simmer until the mixture thickens (about 3 minutes). Remove it from the heat and set aside.
  • Heat the remaining 2 tablespoons sesame oil and 2 tablespoons soy sauce in the Stir Fry Pan over medium to high heat. Add the seitan and fry until lightly browned. Add the scallions, bell pepper, asparagus, shiitakes and broccoli and stir-fry another 2–3 minutes, until the veggies are crips-tender.
  • Add the sauce to the pan and stir well. Cook for another 2-3 minutes, until the broccoli has softened.
  • Serve immediately with soba noodles.

Notes

Tags: 2 Quart, 2 Quart Saucepan, 3.5 Quart, 3.5 Quart Sauté, 3.5 Quart Sauté Pan, Entreés, everyday cooking, Everyday Meals, Fry, meat, Mushrooms, Oriental, quick and easy recipes, Recipe, recipes, Saucepan, Seitan, Seitan Stir-Fry, Shitake, Shitake & Seitan Stir-Fry, Stir-Fry