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

Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
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Servings
10 servings
Servings
10 servings
Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
Print Recipe
Servings
10 servings
Servings
10 servings
Ingredients
Salad
Southwestern Lime Dressing
Servings: servings
Instructions
Salad Directions:
  1. Rinse corn and black beans in a colander.
  2. Mix all salad ingredients in large salad bowl.
  3. Pour dressing over salad and toss
  4. Serve on Salad Plates
Salad dressing Directions:
  1. Blend dressing ingredients in a blender until smooth. Store in refrigerator (will keep for several days)
Recipe Notes

1/2 cup serving size

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Green Gazpacho soup
Green Gazpacho Soup with Shrimp
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Green Gazpacho soup
Green Gazpacho Soup with Shrimp
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Ingredients
Servings:
Instructions
  1. 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.
  2. 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.
Recipe Notes
Nutritional Values:

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

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Asian Cabbage Salad
Asian Cabbage & Sprout Salad with Soy Ginger Dressing
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Asian Cabbage Salad
Asian Cabbage & Sprout Salad with Soy Ginger Dressing
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Ingredients
Salad Ingredients
Asian Dressing Ingredients
Topping (Optional)
Servings:
Instructions
  1. Combine all salad ingredients in a bowl and mix.
  2. 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.
  3. This salad and dressing will taste delicious for several days.
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Teriyaki Chicken
Teriyaki Chicken
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Serve with Asian Salad and Brown Rice 375 Calories per serving
Servings
4 servings
Servings
4 servings
Teriyaki Chicken
Teriyaki Chicken
Print Recipe
Serve with Asian Salad and Brown Rice 375 Calories per serving
Servings
4 servings
Servings
4 servings
Ingredients
Chicken
Teriyaki Sauce/Marinade
Servings: servings
Instructions
Chicken
  1. 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.
  2. 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
  1. 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).
Recipe Notes

375 Calories per serving

Serve with Brown Rice, cooked according to directions.

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Kathryn prepares some of her favorite dishes from Britan, Ireland, and Scotland.

Bangers and Mash
Banger's and Mash
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Bangers and Mash
Banger's and Mash
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Ingredients
Mash
Servings:
Instructions
Bangers
  1. Cook sausages in medium saucepan or skillet until they are browned and cooked thoroughly.
  2. In the same pan add butter, olive oil, and onions, cook for 3-5m minutes until their lucent.
  3. Add Chicken stock and red wine and cook for another 3-4 minutes until reduced. Add Heavy Cream and cook another minute or two. Season with Salt and Pepper.
Mash
  1. Cook cauliflower until tender. Mash* and add butter and cheese whip till you have the consistency of Mashed Potatoes. Fold in Cheese. *Add hot cooked cauliflower to a food processor. Add butter and cream and pulse until the consistency of mashed potatoes. Pour into serving bowl and fold in cheese.
    Mash
  2. Plate the Sausage and onions and the gravy add ½ cups Mashed Cauliflower to the plate and serve. Garnish with Parsley.
Recipe Notes

Nutrition Per Serving

Calories 178
Fat 31 g
Carbohydrates 6g
Protein 15 g

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Scottish Red Lentil Soup
Scottish Red Lentil Soup
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Servings Prep Time
6 Servings 15 min
Cook Time
45 min
Servings Prep Time
6 Servings 15 min
Cook Time
45 min
Scottish Red Lentil Soup
Scottish Red Lentil Soup
Print Recipe
Servings Prep Time
6 Servings 15 min
Cook Time
45 min
Servings Prep Time
6 Servings 15 min
Cook Time
45 min
Ingredients
Servings: Servings
Instructions
  1. Place the red lentils in a bowl and cover with about an inch of water, set aside;
  2. Put the measured water and or Vegetable stock in a large soup pot, with a teaspoon of salt. Bring to boil (skim any scum off that rises to the top) then let it simmer.
  3. In a medium frying pan, saute the onion, carrots, celery and turnip/rutabaga in the olive oil for about 6 or 7 minutes on medium heat. Remove from the heat.
  4. Add the red lentils and the sautéed vegetables, and another teaspoon of salt; stir well and let simmer for about 30-45 min or until lentils are tender.
  5. Season soup with salt to taste and freshly ground pepper.
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Shepherd's Pie
SHEPHERD'S PIE
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Servings Prep Time
6 servings 30 min
Cook Time
50 min
Servings Prep Time
6 servings 30 min
Cook Time
50 min
Shepherd's Pie
SHEPHERD'S PIE
Print Recipe
Servings Prep Time
6 servings 30 min
Cook Time
50 min
Servings Prep Time
6 servings 30 min
Cook Time
50 min
Ingredients
Topping
Filling
Servings: servings
Instructions
Topping
  1. Boil potatoes in a medium pot of salted water until cooked and soft.
  2. Drain and mash with chicken broth, sour cream, 1/2 tsp salt, and pepper, set aside.
  3. Preheat oven to 400°F.
Filling
  1. In a large sauté pan brown meat over medium to high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. I drained the liquid off and used a fork to break it up more.
  2. When cooked, set aside on a plate.
  3. Add the oil, onion, mushrooms, and celery and sauté on medium heat about 5 to 7 minutes, until the vegetables are tender.
  4. Add the flour, frozen or fresh vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
  5. Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. ( I added a sprinkle of Cheese to the topping)
  6. Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
  7. Remove from oven and let it cool 5-10 minutes before serving.
Recipe Notes
NUTRITION INFORMATION

Serving Size: 1/6th of pie

Amount Per Serving:
Calories: 275 calories
Total Fat: 7g
Cholesterol: 45mg
Sodium: 331mg
Carbohydrates: 31g
Fiber: 5g
Sugar: 3g
Protein: 22g

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Scottish Cranachan Dessert
Cranachan Scottish Dessert
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Servings
4 servings
Servings
4 servings
Scottish Cranachan Dessert
Cranachan Scottish Dessert
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
Overnight Oats
  1. The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won’t take long, so keep a close eye, as you don’t want burnt oats. Next, put these oats in a bowl and cover with 1/3 cup (3 oz) of whiskey. Cover and let stand overnight to soak.
Oats and Berries
  1. When you are ready to make the Cranachan, toast the second batch (1/4 cup) of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
  2. Now, choose a few choice raspberries to decorate the tops and set them aside.
  3. Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we’re not making jam) 🙂
  4. This is the part that is different: sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
  5. Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of the whiskey. Continue to whip until stiff peaks form. Next, gently fold in the whiskey-soaked oats.
Assembly
  1. At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don’t make it in the morning to serve for dinner).
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In this show, Kathryn and her friend Terry, prepare some quick and easy meals.

Chicken or Turkey Lettuce Cups
Print Recipe
Two cups per person
Servings
4 servings
Servings
4 servings
Chicken or Turkey Lettuce Cups
Print Recipe
Two cups per person
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Combine 2 tablespoons oil, soy sauce, sugar, and vinegar in a bowl, stirring with a whisk.
  2. Heat remaining 1 Tablespoon oil in a large nonstick skillet over medium heat. Turkey or chicken and cook for 7 minutes or until lightly browned, stirring to crumble. Add 1/4 cup soy sauce mixture; cook 4 minutes or until liquid is absorbed.
  3. Place about 3 Tablespoons Turkey or chicken mixture in each lettuce leaf; top evenly with cucumber, carrot. Drizzle evenly with remaining soy sauce mixture. Sprinkle with mint, parsley, or cilantro. Top with chopped peanuts.
Recipe Notes

Calories 426
Fat 20g
Protein 32g
Carb 24 g
Fiber 7 g
Sugars 13 g
Potassium 45%DV
Sodium 538mg

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Pineapple upside down Cake –Miniatures
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PER SERVING - 1 cake equals 290 calories (you can cut the calories by using Splenda) Note: I personally only ate half and served the other half to my loved one.
Servings
2 servings
Servings
2 servings
Pineapple upside down Cake –Miniatures
Print Recipe
PER SERVING - 1 cake equals 290 calories (you can cut the calories by using Splenda) Note: I personally only ate half and served the other half to my loved one.
Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven 350°
  2. Pour 1 tsp butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside.
  3. In a small bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Beat in the milk, vanilla, and remaining butter just until combined. Spoon over pineapple.
  4. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.
Recipe Notes
Nutrition

8 g fat (5 g sat. Fat)
21 mg chol.
318 mg sodium
53 g carb.
1 g fiber
3 g protein

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Kathryn’s Pureed Tomato Soup
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MAKES: 4 servings Ingredients:
Kathryn’s Pureed Tomato Soup
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MAKES: 4 servings Ingredients:
Ingredients
Servings:
Instructions
  1. In a large saucepan, heat canola oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes to allow flavors to blend.
  2. Puree the soup using an immersion blender. If you are using a regular blender, make sure the opening on top is open and cover with a dish towel. Top with croutons, day-old bread cut up into cubes (French bread). Serve in small bowls. You can freeze the soup, as well, just make sure it is completely cool before freezing.
Recipe Notes
Nutrients

Serving size,  1 1/4 cups,  is 76 calories

2g fat
627 mg sodium
13g carbs (9g sugars, 4 g fiber)
2g protein

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Beer Cheese Soup- Kathryn Raaker‘s Version
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Beer Cheese Soup- Kathryn Raaker‘s Version
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Ingredients
Servings:
Instructions
Roux
  1. Melt butter in a large pot or skillet set over medium heat. Add flour and whisk until smooth. Cook 2-3.
Soup
  1. Add broth, beer and stir until thick. Next, add Cayenne and Black pepper, ground mustard, and Worchester sauce. Once all is combined, stir in the cheeses. Continue cooking until cheese is melted. Reduce heat and simmer 10 min. Serve in a Bread Bowl. Will serve 2 to 5 people.
Recipe Notes

Rather than getting one round loaf, purchase smaller bread bowls and serve individually.

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Wonton Soup
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Servings
1 cup
Servings
1 cup
Wonton Soup
Print Recipe
Servings
1 cup
Servings
1 cup
Ingredients
Servings: cup
Instructions
  1. Combine sausage, bread crumbs, egg, and 2 Tbsp. green onion; mix lightly but thoroughly. Shape into ¾-inch balls.
  2. In a large saucepan, bring the chicken broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in the bok choy (or spinach), celery, and noodles; return to a boil. Cook, uncovered, until the meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat and serve delicious!
Recipe Notes
Nutrition 1 cup:

234 cal
13g fat ( 4g sat. fat)
83mg chol.
1193mg sod
15g carb. (2g sugars, l g fiber)
14g protein

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In this episode Kathryn Raaker and her friend from the Philippines, Maria Dunaway make her special dessert Turon or in English Fried Plantain/Jackfruit Rolls really yummy!!

Fried Plantain/Jackfruit Rolls
Print Recipe
Servings Prep Time
16 people 15 min
Cook Time
5 min
Servings Prep Time
16 people 15 min
Cook Time
5 min
Fried Plantain/Jackfruit Rolls
Print Recipe
Servings Prep Time
16 people 15 min
Cook Time
5 min
Servings Prep Time
16 people 15 min
Cook Time
5 min
Ingredients
Servings: people
Instructions
  1. Separate spring roll wrappers (same ones used for making eggrolls) Cut bananas lengthwise in 3 inches to fit less than the width of the wrapper Roll banana pieces in brown sugar Lay each wrap on a board, l say a slice in the middle. You could combine both fruits if preferred. Roll in envelope fashion, seal edge with water. Heat oil in medium setting. Carefully lay each roll seam side down Fry on each side till light brown.
  2. Then sprinkle oil with more brown sugar to caramelize if preferred or make syrup in separate saucepan. Lift carefully from pan. Cool off on racks with paper towel underneath. (laying the rolls directly on the towels will make it stick) Eat immediately for crispness. Serve with your choice of ice cream or fruit shake. Ideal for breakfast and snack too.
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In this episode, Kathryn Raaker and her friend Maria Dunaway from the Philippines share with you one of Maria’s favorite Filipino dishes Mung Bean Stew.
Munggo Guisado

Mung Bean Soup
Print Recipe
Servings Prep Time
8 bowl 20 minutes
Cook Time
2 hours
Servings Prep Time
8 bowl 20 minutes
Cook Time
2 hours
Mung Bean Soup
Print Recipe
Servings Prep Time
8 bowl 20 minutes
Cook Time
2 hours
Servings Prep Time
8 bowl 20 minutes
Cook Time
2 hours
Ingredients
Servings: bowl
Instructions
  1. 1. In a frying pan/skillet, sauté garlic, onions, and tomatoes. 2. Add the bitter melon pieces. 3. Add two tbsp. shrimp paste. 4. Add to the boiled mung beans. Add 3 cups of water and bring to a boil. 5. Add spinach just before serving. 6. Serve over rice.
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In this episode Kathryn Raaker and her friend Marty Schultes make Ice Cream Cupcakes for their Grandchildren in Kathryn’s New Power Air Fryer Oven.

Doo Doo Ice Cream Cone Cupcakes
Ice Cream Cone Cakes
Print Recipe
Cute Party Type Cakes for Children
Servings Prep Time
16 cones 10 minutes
Cook Time
16-20 minutes
Servings Prep Time
16 cones 10 minutes
Cook Time
16-20 minutes
Doo Doo Ice Cream Cone Cupcakes
Ice Cream Cone Cakes
Print Recipe
Cute Party Type Cakes for Children
Servings Prep Time
16 cones 10 minutes
Cook Time
16-20 minutes
Servings Prep Time
16 cones 10 minutes
Cook Time
16-20 minutes
Ingredients
Servings: cones
Instructions
  1. Directions Prepare cake mix according to directions. Divide the Batter into four smaller bowls. Color each batter with a color of your choice example Pink, Purple, Blue and yellow. Spoon the different color batters, in layers, into the cones, filling 1/4 of the cup Fill each cone about 3/4 full of batter, up to first ridge. ... Bake at 350 Degrees F (175 degrees C) for 15 to 18 minutes. Cool Completely before proceeding.
    Non iced cupcakes
  2. Divide the frosting into 3 or 4 bowls, add different color food coloring to each bowl. Prepare a Pipping Bag with a star tip. Spread the one color along one -quarter side of the bag. Spread the next color onto another, followed by the next color, and lastly the last color. Start Pipe rosettes onto the cupcake. Sprinkle with edible glitter.
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Empanada Sunburst
Print Recipe
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Empanada Sunburst
Print Recipe
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Ingredients
Pie Crusts
Servings: people
Instructions
  1. Heat oven to 400 degrees Fahrenheit. For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  2. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
  3. Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
  4. Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.
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In this episode, Kathryn Raaker and regular guest Chef Marty Schultes, makes a wonderful Mexican favorite, Beef Empanada Dish for taking to Potlucks. Delicious!!!!

 

Lighter Polish Cream Cheese Coffee Cake
Polish Cream Cheese Coffee Cake
Print Recipe
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Lighter Polish Cream Cheese Coffee Cake
Polish Cream Cheese Coffee Cake
Print Recipe
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Ingredients
Main Ingredients
Filling:
Topping:
Servings: 9 x 13 pan
Instructions
Main Ingredients
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat Splenda, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
Filling
  1. Beat cream cheese, Splenda, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonful’s over cream cheese mixture.
  2. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes 50 minutes
Topping
  1. Mix walnuts, Splenda brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
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Lemon Chicken and Shell pasta
Lemon Chicken with Sea shell Pasta
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Servings
4 Servings
Servings
4 Servings
Lemon Chicken and Shell pasta
Lemon Chicken with Sea shell Pasta
Print Recipe
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Instructions
  1. Cut chicken into small cubes then poach in broth until done.
  2. Add half of the chopped cilantro, lemon juice, pepper to the chicken and broth.
  3. Add the miniature seashells pasta and cook for another 8 to 10 minutes.
  4. If you want to thicken the mixture use 1 tablespoon of cornstarch to some of the liquid about a ½ cup and whisk in a small bowl then add to the chicken mixture and stir it will thicken and then turn off. a
  5. Top with the last of the cilantro and serve.
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Mashed Cauliflower
Mashed Cauliflower
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