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.
2cucumbersseeded and chopped (I used English Cucumbers)
1yellow mini sweet Pepper - chopped
3red Mini sweet Peppers – chopped
½small red onion or ¼ of large red onion
¼cupWhite wine vinegar
Juice one lemon
2stalks celery chopped
2teaspoonsground black pepper
1 ½teaspoonof Kosher salt
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.
2cupsFresh whole-wheat bread From the bakery section. Remove crust, and tear into bite size pieces
2cupsEnglish cucumber chopped seeded
4large tomatillosAbout 1 lb. husks removed, rinsed and quartered
1lbmedium shrimp peeled and deveined
4leavesParsley for garnish
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.
6-8cupschopped romaine lettuceUse any lettuce of your choice
¼red onionthinly sliced
2large tomatoescut in small quarters (or use cherry tomatoes, halved)
⅓cupFeta cheese crumbles
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.
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.
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.
Add cream cheese, almond extract, and powdered sugar to a bowl, and using a mixer, blend for 1 minute. Slowly add the heavy cream and continue beating until smooth. Spread the mixture into a tart to the top of the tart.
Arrange the berries on top of the tart and refrigerate for about an hour before serving.
You are never too old to learn, which is what I was doing for some of the recipes for this show. Thankfully, many friends in the Hispanic community helped me learn to make the Tamales. So, join me in learning how to make a Mexican dinner.
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.
1Head Red and Green Lettuceoptional Mixed lettuce rinsed, dried and torn
3-4cocktail tomatoescut in quarters
1English cucumberseeded and chopped
¼large red onionthinly sliced- spread apart
1miniature red pepperchopped (optional)
1miniature Yellow pepperchopped (optional)
1/2cupblack olivescut in half
Zest of one limeoptional
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.
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.
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.
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!
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.
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.
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.
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.
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
Father Andrew’s Steak with Brussel Sprouts Red Peppers
8 to 10oz-Bag Fresh Brussel Sprouts
2Small Steakssliced thin
1LargeRed Bell Peppersliced into strips, and then cut in half
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.
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.
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.
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!
*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/)
3cupsto 4 cups of White PopcornI used Store Bought
1cupthin Stick Pretzelsbreak them in half
1Bag of Melting Cream White Chocolate chips
1 1/2cupsCorn Chex Cereal
16oz-bagEaster M&M’sHalf of the 32 oz bag
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.
1 1/4containersCream Cheese Icingor you can make your favorite
Assorted fruit berries, pineapple, oranges, kiwi, and/or bananas to decorate
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.
1JarMarshmallow Cream or Fluff or bag of small marshmallows*
Purple food coloring
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.
*If you are using marshmallows:Alternate method:4 Tbsp Butter, meltedAdd 1 bag of mini marshmallowsonce 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.
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.
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.
*Honey Cream Cheese Frosting
½ cup unsalted butter, room temperature
8 oz cream cheese, room temperature
¼ cup honey
½ tsp vanillaBe 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.
6miniature pepperscleaned and cut into strips or diced
5.25ozDiced Pimientosapprox. 3/4th of a 7 oz jar
2cans - Cream of Chicken Soup(10.75 oz cans)
2cans Cream of Mushroom Soup(10.75 oz cans)
15button mushroomssliced or chopped
10ozbag frozen sweet peas15 oz can of sweet peas, drained.
16-20ozHalf and Half
6Pepperidge Farms Pastry Puffs Shellsbaked as directed on package
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.
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.
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.
2cupssalad greensI used romaine torn into bite sized pieces
salt and pepper
Feta Cheese crumbled
Combine greens, strawberries, and Almonds
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
2 ¼cupsall-purpose flour
¾cuppacked brown sugar
2cupssemisweet chocolate chipssuch as Nestlé Toll House
1cupchopped nuts – Optional
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.