This time, Kathryn is making dishes with Cranberries – yummy. First, Kathryn makes Cranberry Brie Bites, an appetizer to go with the main entree, which are German Hamburgers with Gravy and Mushrooms. Lastly, she makes a “Paula Dean” favorite, Pecan Cranberry Bars. Kathryn has had Paula on her radio and Tv shows and wants to thank her for the lovely recipe. In addition, Kathryn wants to thank our sponsors: 360 Cookware, Cornhuskers Gourmet Fat Spray, Marina’s Kitchen Circle B Ranch, Grillight, and JD’s Chili Parlor.

Octoberfest Ground Beef Burgers

Recipe from Mr. Food

Ingredients

  • 1 lb lean ground beef
  • 1 lb ground pork
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • ½ cup plain panko bread crumbs
  • 1 Tbsp vegetable oil
  • 1 12-ounce jar beef gravy
  • 1/2 lb fresh mushrooms sliced

Instructions

  • In a large bowl, combine ground beef, ground pork, onion powder, salt, and pepper; mix well and form into 6 equal patties. Place bread crumbs in a shallow dish; coat patties evenly.
  • In a large skillet over medium heat, heat oil until hot; cook patties 5 to 6 minutes per side, or until no pink remains. Remove to a platter and cover to keep warm.
  • Place gravy and mushrooms in the skillet and cook over medium heat 3 to 4 minutes, or until mushrooms begin to soften. Spoon over patties and serve immediately.
  • Serve with Red Cabbage and Rice.

Cranberry Brie Bites

Recipe from All Recipes

Ingredients

  • 1 can Whole Cranberry Berries sauce (not the Jellied Sauce)
  • 8 oz round of Brie
  • 1 sheet Puff pastry found in the freezer section
  • Chopped walnuts pr chopped pecans
  • Pinch Sea Salt

Instructions

  • Roll the puff pastry into a rectangle. Then use a sharp knife to cut the puff pastry into 24 squares.
  • Place your Brie in the freezer for about 20 minutes to make it easier to cut. After the 20 minutes remove the Brie from the freezer and cut it into 24 even pieces.
  • Press the pastry squares into an oiled muffin tin. Spoon each square with a teaspoon of cranberries, then top with the Brie. Sprinkle with walnuts and a pinch of sea salt. Chill 30 min before baking. Preheat oven to 400° F
  • Bake for 12 to 14 minutes or until golden brown.

 

Paula Dean’s Spiced Cranberry Pecan Bars

I love these tasty Bars. You can freeze them as well.

Ingredients

Ingredients for Crust

  • 2 ½ cups all-purpose flour
  • ½ cup sugar
  • 1 ½ tsp apple pie spice I used a homemade recipe
  • ¾ tsp baking powder
  • ½ tsp ground ginger
  • ½ tsp kosher salt
  • 1 cup cold butter cubed
  • 1 egg

Ingredients for the Filling

  • 5 cups fresh cranberries Divided
  • ¾ cup sugar
  • ½ cup applesauce
  • ½ cup maple syrup
  • 2 Tbsp orange zest
  • 2 Tbsp fresh orange juice
  • 1 ½ Tbsp cornstarch
  • ¼ tsp kosher salt 1 ½ Tablespoons of cornstarch

Ingredients for Topping

  • ½ cup chopped pecans
  • ½ cup old-fashioned oats

Instructions

Crust Instructions

  • Preheat oven 350° F and line 13”x9” baking pan with parchment paper.
    Pecan Cranberry Bars-serving
  • In a bowl whisk together the flour, sugar, apple pie spice, baking powder, ginger, and salt. Cut in the butter using a hand mixer until crumbly. Next beat in egg. Reserve 1 cup mixture; press remaining into bottom of the pan. Bakparchment lined pan and bake until golden 18-20 minutes.

Filling Instructions

  • In a large pot, mix 3 cups cranberries, sugar, applesauce, maple syrup, orange zest, orange juice, and salt; over medium-high heat, cook, stirring, until berries begin to burst. Reduce heat to low; simmer for 10 min. In a small bowl, whisk cornstarch with 1 1/2 Tbsp water; stir into berry mixture. Cook until thick, 2minutes. Remove from heat; fold in remaining berries. Spread over crust.

Topping Instructions

  • Mix pecans, oats and 1 cup of crust mixture. Sprinkle on filling. Bake until golden, 30 minutes; let cool. Cut in bars. You can freeze the bars.

 

Fall Subs and Pumpkin Treat

 

Fall Subs and Pumpkin Treats

Join Kathryn Raaker as she prepares breakfast, lunch/dinner, and a dessert, which are delicious dishes for fall. First, Kathryn prepares Praline Pumpkin Dessert, Pumpkin Pie Pancakes, and Pumpkin Pie Spice. She prepared the Pumpkin Pie Pancakes on her grill using the Grillmat by Grillight. Then she prepared a side dish to go with the sub sandwich she made. The side dish contains potatoes, onions, carrots, and squash using the same Grillight Mat. The Sub Sandwiches were made with Italian Sausages and grilled thin sliced steak.  Thanks to our sponsors: Cornhuskers Gourmet Duck Spray, Grillight Products, 360 Cookware, and CircleB Ranch & Marina Kitchen.

Homemade Pumpkin Pie Spice

Ingredients

  • 3 Tbsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp nutmeg
  • 1 ½ tsp ground allspice
  • 1 ½ tsp ground cloves

Instructions

  • Blend together and store in tight fitting Jar

Notes

The beauty of homemade spice mixes is that you control the ingredients and thus are assured there are no fillers.

Praline Pumpkin Dessert

by Betty Crocker
Servings: 12

Ingredients

  • 1 can 15 oz pumpkin (not pumpkin pie mix)
  • 1 can 12 oz evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 4 tsp pumpkin pie spice
  • 1 box 15.25 oz Betty Crocker™ Super Moist™,Yellow Cake Mix, or Delights Super Moist™ Spice Cake Mix
  • 1 ½ cups chopped pecans or walnuts
  • ¾ cup butter or margarine melted
  • Whipped cream if desired
  • Additional pumpkin pie spice if desired

Instructions

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
    Praline Pumpkin Dessert-serving

 

Pumpkin Pie Pancakes

by Betty Crocker

Ingredients

  • 1 egg beaten
  • 1 ¼ cups fat-free skim milk
  • 2 cups Bisquick Heart Smart® mix
  • ½ cup canned pumpkin not pumpkin pie mix
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • Real maple syrup if desired

Instructions

  • Into medium-large bowl, mix all ingredients except syrup until smooth. Batter will be thick. Spray griddle with cooking spray; heat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until bubbles form around edges. Turn pancakes; cook about 3 minutes or until golden brown on bottom. Serve pancakes with maple syrup.

Notes

Note: Chef Kathryn cooked the pancakes on GrillMat by Grillight
Polish and Italian foods

In this installment of The Chef You and I, Kathryn Raaker prepares Polish Dishes from her family from years ago. In addition, Kathryn makes an excellent Roasted Grapes and Olive Bruschetta with Goat cheese. Watch as Kathryn makes her Grandmother Bochenek’s Polish Potato Salad, a classic Polish Beet soup, and finishes the meal with a Plum Polish Cake.

Polish Plum Cake

Adapted from a Recipe from my grandmother Stella Bochenek recipe & Barbara Rolek recipe

Ingredients

Cake

  • 2 1/3 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 ½ cups sugar
  • 1/2 cup 4 ounces unsalted butter, room temperature
  • 1 cup milk
  • 2 large eggs room temperature
  • 10 small to medium fresh plums I used Purple small Plums halved pitted

Streusel Topping

  • 1/4 cup sugar
  • 1 tsp ground Cinnamon
  • 3 Tbsp cold unsalted butter cut into pieces
  • ½ cup crushed walnuts or almonds

Instructions

Cake

  • Lightly coat a 13 x 9-inch baking dish with cooking spray. I used Cornhuskers Gourmet Duck Fat Spray.
  • In a large bowl, combine the flour, baking powder, salt, and 1 to ½ cup of sugar
  • Add the room-temperature butter, milk, and eggs. Beat with a hand mixer at medium speed for 4 minutes or until all of the ingredients combine. Pour the batter into the prepared pan. Position the plum halves on top, cut side up, pushing them down slightly into the batter.

Streusel Topping:

  • Cut the remaining 1/4 cup of sugar and the cloves into 3 tablespoons of cold butter until crumbs form. Sprinkle it over the plums. Bake the cake on the center oven rack for about 40 minutes or until a toothpick inserted in several places comes out clean.
  • After it cools Sprinkle Confectionary Sugar on the whole cake and cut into squares.

Roasted Green Grapes and Olive Bruschetta

Recipe provided by Costco Farm to Table

Ingredients

  • 2 cups Seedless Green Grapes stems removed
  • 1 cup I Green Olives -pitted
  • 1 cup of Black Olives – Pitted
  • 1/2 tsp kosher salt
  • 1 Teaspoon 1/2 tsp fresh thyme leaves
  • ½ cup olive oil divided – ¼ for each part of the recipe
  • 1/3 cup of fresh basil leaves roughly chopped
  • 10.5 oz soft goat cheese
  • 10 slices baguette lightly toasted

Instructions

  • Preheat oven to 400° F.
  • Combine and stir grapes, olives, salt, thyme and1/4 cup olive oil in a medium baking dish. Roast 35 to 45 minutes, until grapes have softened and wrinkled.
  • While grapes are roasting, combine basil and remaining olive oil in a blender. Blend 1 to 2 minutes until almost smooth.
  • To assemble the bruschetta, spread about 1 Tbsp goat cheese onto each toast Top with 1 to 2 Tbsp of the grape-olive mixture. Drizzle bruschetta with basil oil and serve. Makes 16 servings

Easy Polish Beet Soup (Barszcz Czysty Czerwony)

Ingredients

  • 4 whole beets about 1 pound, (or 2 cups sliced canned or jarred beets)
  • 4 cups stock chicken, beef, mushroom, or vegetable
  • 1 shallot chopped fine
  • 2 tablespoons fresh lemon juice or 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • Salt to taste
  • Black pepper to taste

Instructions

  • In a medium pot, bring beef or vegetable stock to a boil. Add the cut beets, shallot lemon juice, sugar, salt, and pepper. Simmer 8 minutes.

Polish Potato Salad

Ingredients

  • 2-3 White Potatoes skins scrubbed, boiled in jackets
  • 2 ribs of Celery
  • 2 Tbsp Sweet pickle relish
  • 1/2 Sweet Onion
  • 2 Sour Apples
  • 1 can 15 oz Sweet Peas drained
  • 3 hardboiled Eggs peeled
  • 1/4 cup Mayonnaise Replace part or all of the Mayonnaise with Sour Cream or Plain Yogurt (more, if desired)
  • 1/2 lb diced Ham
  • 1-2 tablespoons fresh chopped Dill
  • Salt and Pepper to taste

Instructions

  • Peel and dice the potatoes in 1/4 inch cubes.
  • Dice all other vegetables (except peas) to about the same size as the peas, smaller than the potatoes.
  • Mix all together.
  • Garnish with another hardboiled egg

In this episode of The Chef, You and I Show, Kathryn prepares some Fall appetizers. Kathryn would like to welcome one of her newest sponsors, GrillLIIGHT as well as Cornhuskers Gourmet Duck Fat Spray. Her first recipe is a Fall Charcuterie Board courtesy of the Washington Apple Commission, Apple Harvest Charcuterie Board. Next, she prepares a yummy Chicken Cranberry Salad and Fresh fruit Grape Salad. Finally, Kathryn prepares Grilled Onion and Swiss Flatbread. 

Apple Harvest Charcuterie Board with Pumpkin Yogurt Dip

Recipe Courtesy from The Washington Apple Commission – from Costco Magazine

Ingredients

Pumpkin Yogurt Dip

  • 1 cup plain yogurt
  • 1 cup canned pumpkin puree
  • 4 Tbsp maple syrup
  • 1 ½ tsp pumpkin pie spice

Board Ingredients

  • 2 Gala apple cored and sliced
  • 1 Honeycrisp apple cored and sliced
  • 7 oz salami sliced
  • 1 block white cheddar Cheese cut in cubes I used 4 slices of Swiss cheese
  • 1 cup dried cranberries
  • ½ cup crushed cashews
  • 2 Pkgs assortment of crackers

Costco’s Food to Table Cranberry Chicken Salad

Revised by Kathryn Raaker
Servings: 4 sandwiches

Ingredients

  • ¾ cup Miracle Whip Light
  • ½ tsp paprika
  • ¾ cup dried cranberries
  • ¾ cup celery chopped
  • 1 green onion Thinly sliced
  • ¼ cup pecans chopped (optional)
  • 3 Chicken Breasts Cooked and chopped

Instructions

  • In a medium bowl. mix together mayonnaise and paprika. Blend in dried cranberries. celery, green onion, and nuts. Add chopped and gently blend. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour. Served on Croissant’s or Thin Bread

Grilled Onion and Swiss Flatbread

Original from Costco and Recipe from Cathy Roma (whatshouldimakefor.com)
Servings: 4 rounds

Ingredients

  • 2 sweet onions peeled and sliced into rounds
  • 2 flatbread 8-inch rounds, such as naan
  • 7 oz Swiss cheese 10 slices
  • 3 Tbsp honey
  • 1 Tbsp fresh thyme minced
  • 2 Tbsp chives minced

Instructions

  • Heat a grill to medium-high
  • Spray the onion slices with Cornhuskers Gourmet Duck Fat Spray. Season lightly with salt and pepper. Grill the onions until softened and browned on both sides, flipping once. Remove to a plate.
  • Brush both sides of the flatbread with Cornhuskers Gourmet Duck Fat Spray sprinkle with salt and pepper. Lay the flatbread on the grill, and grill for 1 to 2 minutes. Remove the flatbread from the grill and top (on the grilled side) with cheese, onions (breaking up the rounds), add honey and thyme. Season lightly with salt and pepper.
  • Turn off one side of the grill, keeping other side on medium-high. Place the topped flatbreads on the cool side of the grill; close the top. Grill until the flatbread is golden and toasted around the edges and the cheese is melty, about 3 to 4 minutes.
  • Drizzle with remaining sprinkle with chives and a pinch of salt. Slice and serve.

Notes

I sprayed Cornhuskers Gourmet Duck Fat Spray on the onions and used a piece of aluminum Foil on the grill, and sprayed it with Cornhuskers Gourmet Duck Fat Spray, also.

Kathryn’s Fall Fruit Salad

Ingredients

  • 2 cups Watermelon cut into cubes
  • 1 cup Blueberries fresh or frozen (defrosted)
  • 1 cup green grapes sliced
  • 2 kiwis chopped
  • 2 Avocados sliced
  • 1 Gala apple sliced
  • 1 Apple chopped
  • 1 nectarine chopped
  • ½ cup Pecans or Walnuts roughly chopped
  • ½ cup You favorite Vinaigrette Poppy seed or a similar light vinaigrette

Instructions

  • In a large bowl add all ingredients mix and serve with your favorite dressing.
Kathryn prepares recipes using pork from Circle B Ranch
https://youtu.be/1jSD11fLc9M

Join Kathryn as she prepares great food with pork and recipes from Circle B Ranch and Marina’s Kitchen to serve to her guests. First, on the menu, Kathryn prepares a simple but delicious Pork Scaloppini with Mushrooms and Marsala. Next, Kathryn prepares Italian Herb Lemon Pork Cutlets. Lastly, she finishes the menu with her favorite Caprese salad with fresh Tomatoes and Mozzarella cheese. It was a delicious dinner, made better because she used her favorite cooking spray, Cornhuskers Kitchen Gourmet Duck Fat, and prepared the food using her pans from 360 Cookware. 

Pork Scaloppine with Mushrooms and Marsala

Permission From Marina’s Kitchen -Original recipe from Lida’s Italy

Ingredients

  • 1 Pound or a little more Circle B Ranch boneless center-cut pork loin
  • 2 teaspoons coarse sea salt or kosher salt or to taste
  • Freshly ground black pepper to taste
  • 1/2 cup all-purpose flour or more
  • 6 Tablespoons extra-virgin olive oil or more if needed
  • 5 Tablespoons butter or more if needed
  • 2 Tablespoons finely chopped shallots
  • 2 cups sliced fresh mushrooms large white Mushrooms
  • 1 cup dry Marsala
  • 1 cup light stock chicken, turkey, or vegetable broth, or more if needed
  • 2 Tablespoons chopped fresh Italian parsley

Instructions

  • Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
  • Meanwhile, put 4 Tablespoons of the olive oil and 2 Tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet – as many as can lie flat without crowding – and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
  • When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 Tablespoons of olive oil and 3 Tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft and caramelized, 6 minutes or more.
  • Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
  • One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.

Italian Herb Lemon Pork Cutlets

Ingredients

  • 3 to 4 Pork Cutlets
  • 2 tbs butter
  • 1/2 cup flour
  • 2 eggs beaten

Seasoned Bread Crumbs

  • 1 cup Panko Bread Crumbs
  • 4 Tbsp fresh chopped parsley
  • 1/2 tsp onion powder
  • 1/8 tsp salt
  • pepper to taste
  • 1/4 cup grated Parmesan or Romano cheese

Sauce

  • 2 tbs butter
  • 1/2 cup chicken stock/broth
  • 1 cup heavy cream
  • 2 tbs lemon juice
  • 4 tbs fresh chopped parsley
  • 1/2 cup shredded mozzarella cheese
  • 2 tbs Parmesan cheese
  • Salt to taste
  • Pepper to taste

Instructions

  • Preheat the oven to 350° F

Bread Crumbs

  • Mix all seasoned bread crumb ingredients in a large bowl.

Prepare Pork Cutlets

  • Melt 1 tbs of butter in a skillet over medium-high heat.
  • Dredge the pork chops in the flour, then dip in the beaten egg and the seasoned bread crumb mixture.
  • Brown chops on both sides; remove from pan and place on a rack inserted in a baking sheet. Melt remaining 1 tbs butter and repeat.
  • Bake chops in preheated oven for 20 minutes; meanwhile make sauce.

Sauce

  • In the same pan, melt the 2 tbs of butter over medium heat. Add the garlic and sauté for about 5 minutes.
  • Stir in the stock, lemon juice, and the cream. Heat until it begins to bubble.
  • Add the cheeses and stir until they are melted. If the salt/pepper is needed, add it now.
  • Add the parsley and continue cooking until sauce is reduced about 25% (It should be the consistency of a thinner gravy).
  • Sauce may be poured over the cooked chops or served on the side like a gravy.
Kathryn's Garlic-Free Lemon Pepper

Since I have a garlic allergy, I created a recipe for Garlic-Free Lemon Pepper.

Kathryn’s Garlic-Free Lemon Pepper

Ingredients

  • ½ cup Lemon Zest about 9 small lemons (Only the yellow part of the lemon)
  • 1 tsp onion powder
  • 2 ½ Tbsp Ground Black Pepper Fresh ground is best.
  • 1 tsp Turmeric optional
  • 1 tsp Coriander optional
  • 1 tsp Ground Himalayan or Kosher salt (NuSalt is a good alternative if you are on low salt diet)

Instructions

  • Zest 9 lemons on a cookie sheet lined with parchment paper. Spread out the zest with a fork then put in a 170-degree (or the warm setting) pre heated oven for about 30 minutes. Let it cool completely and then add all ingredients together and put it in an airtight container.

Freeze Those Lemons

  • Remember to save those lemons! Just pop them into a freezer bag and when you are ready to use one, just thaw it in the refrigerator the day before. Then juice as normal. Great way to preserve any citrus when they are in season.

Kathryn Raaker makes grilling easy with Circle B Marina’s Kitchen recipes for Coffee Molasses Marinated Pork Chops* (*Please note, the recipe calls for fresh thyme, not dill), and Blackberry Cobbler, Chef Kathryn’s Cucumber Appetizer, Grilled Potatoes, and Sweet Onions, Fresh Watermelon salad, and a fresh Summer Fruit Tart. Our sponsors make this show possible, so please visit Corn Huskers Duck Fat Spray, vaporless cooking with American-made pans from 360 Cookware, and the amazing sustainable pork from Circle B and Marina’s Kitchen (BTW, did you know it is also Keto, Gluten-Free, and Nitrite-Free?) Healthier food for Healthy Grilling.

My recipe for Garlic-free Lemon pepper is below.

I want to thank my sponsors, and if you are interested in their products, please click on their images. 

 

Coffee-Molasses Marinated Pork Chops

Permission to use Recipe Provided by Circle B Ranch and Marina Kitchen

Ingredients

  • 3/4 cup strongly brewed coffee cooled
  • 1/3 cup molasses
  • 6-7 sprigs fresh thyme
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 2 Tbsp minced garlic fresh or jarred -Optional
  • 1/2 tsp ground ginger
  • 1/2 tea lemon pepper seasoning
  • 1/2 tsp salt
  • 4 Circle B Ranch pork chops 1 inch thick, bone-in

Instructions

  • Start by brewing coffee. You want it strong, but not too bitter as the bitterness will cause the chops to be bitter. Set aside 3/4 cup to be cooling while you whip up the marinade.
  • Why should you marinate? Four good reasons include enhancing the meat’s flavor, keeping the meat moist and juicy, creating a beautiful, crisp crust on the meat, and improving overall health by reducing unhealthy HCAs (possible carcinogens created when meats are cooked at high temperatures). The next eight ingredients make up part of the marinade, so mix them together before adding the cooled coffee.
  • Next, and this is very important, do not use all of the marinade for the meat! You will be using a portion to make a glaze to put on right before serving, so don’t use it all or you will have to make more. Simply remove 1/2 cup of the marinade and place it into a zip top bag. Then insert the pork chops, seal the bag and give it a good squish. Place in the fridge (I like to put it in a bowl or pan so that it doesn’t move around too much) for at least two hours. If you can let it go overnight, the flavors get even richer. Place the remaining marinade-that-will-become-a-glaze in a covered container in the fridge until needed.
  • About twenty minutes before you put your pork chops on the grill, pull out your leftover marinade and place it in a saucepan. You want to cook this on medium heat until it reduces by half, roughly 10-15 minutes. Remove the thyme stems before using. Turn off or keep on low until ready to use.
  • When it’s grilling time, preheat your grill to medium-high heat. Then use some oil-soaked paper towel to oil your grill a little. I find it helpful to grip the paper towel with tongs to avoid getting burned, setting things on fire and the like. You just don’t want those pork chops getting stuck. Grill 3-4 minutes per side until they reach doneness and an internal temperature that you prefer. Typically, this is 145 degrees for medium rare and 160 degrees for medium. Then place the meat on a plate to rest for approximately five minutes before spooning the glaze over the chops.
  • If you would prefer to broil instead of grill these delicious chops, broil 4-5 inches from the heat source for 4-5 minutes per side.

Blackberry Cobbler

Inspired by Marina’s Kitchen and Southern Living

Ingredients

  • 2 cups fresh blackberries
  • 1 ½ cup sugar
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter melted
  • 1/2 tsp ground cinnamon – optional
  • Whipped cream or Cool Whip or Vanilla Ice Cream

Instructions

  • Preheat oven to 375°. Stir together blackberries and sugar in a medium bowl. Let stand 25 minutes or until some liquid is released and sugar turns pink. Whisk together flour and next 3 ingredients in a medium bowl. Stir in melted butter until blended. Spread batter in an ungreased 8-inch square pan. Spoon blackberry mixture over batter; sprinkle with cinnamon. Bake at 375° for 45 to 50 minutes or until bubbly and golden brown. Serve warm with whipped cream. You can also serve this with Vanilla Ice Cream. Enjoy!

Kathryn’s Raaker’s Fresh Watermelon Salad

Ingredients

  • 2 cups seedless Watermelon
  • 2 cups fresh Mozzarella pearls I used BelGioioso
  • ¼ cup Goat Cheese or Feta crumbled
  • ¼ cup Fresh Basil green chopped
  • cup virgin Olive oil
  • 1 to 2 Tbsp green onions thinly sliced
  • 2 to 3 cups mixed baby greens
  • ½ cup blueberries optional
  • 1 Tbsp Balsamic vinegar Optional

Instructions

  • Toss together the watermelon, mozzarella, basil, green onion, blueberries, and olive oil. Season with salt and pepper. Serve on a bed of mixed greens or Arugula. Drizzle your favorite Balsamic vinegar on the top and serve.

Kathryn’s Cucumber Appetizer

Servings: 1

Ingredients

  • 4 to 6 Persian or mini English Cucumbers cut in half lengthwise and clean seeds out
  • 8 oz tub Whipped cream cheese you may also use one 8 oz blocks at room temperature
  • 6 Sweet Cherry Tomatoes cut into small pieces.
  • 1 tsp lemon pepper
  • 6 green olives or capers minced (Optional)
  • 1 Tbsp olive juice omit if using capers and use 1 tsp apple cider vinegar
  • 3 Tbsp Fresh dill chopped

Instructions

  • Clean out seeds with a small spoon.
  • Combine all the ingrediens, except tomatoes, into a small bowl and whip together until smooth.
  • After combining mixture put into a small zip lock bag cut off one corner or use a piping bag and pipe into the cucumber boats.
  • Sprinkle with the diced tomatoes and some fresh dill sprigs. Refrigerate and serve as an appetizer or a snack.

Summer Fruit Tart

Recipe from the Costco Connection – Author Jeanine Donofrio LoveofLemons .com

Ingredients

Pie Crust

  • 6 oz Graham Craker Crumbs or 9 Graham Crackers
  • 5 Tbsp coconut oil melted
  • 1/3 cup brown sugar
  • ½ tsp sea salt

Filling

  • 2 8 oz cream cheese soften to room temp (You can microwave 30 to 40 seconds to soften)
  • cup powdered add another ⅓ cup if necessary
  • 2 to 3 tsp Lemon Zest
  • 1 large lemon juiced, you will need 2 Tbsp lemon juice
  • 2 ripe Nectarines pitted and sliced
  • 1 ½ cups Raspberries
  • ¼ to ⅓ cup cashews raw and unsalted
  • 1 tsp vanilla extract

Instructions

  • Line the bottom of a 9-inch Tart pan with circular parchment paper use a Tart pan that has removable bottom. To Prepare the crust of I used Graham Cracker Crumbs and I added to that the Coconut oil, brown sugar and cashews, lemon juice or limoncello and salt do this in a food processor just for a 10 to 15 seconds if you are using 9 Graham Crackers then pulse altogether the ingredients.
  • Press the mixture into prepared pan and using the back of the measuring cup press it firmly onto the bottom and completely up the sides of the tart pan. Freeze for 30 minutes. Prepare the filling: In a high-speed blender, combine the cream cheese, powdered sugar, cashews, lemon juice or limoncello, zest and vanilla extract; blend until creamy. Spread the filling onto the crust. Refrigerate the tart overnight. Top with nectarines and raspberries’ and serve. 8 Servings

Kathryn’s Garlic-Free Lemon Pepper

Ingredients

  • ½ cup Lemon Zest about 9 small lemons (Only the yellow part of the lemon)
  • 1 tsp onion powder
  • 2 ½ Tbsp Ground Black Pepper Fresh ground is best.
  • 1 tsp Turmeric optional
  • 1 tsp Coriander optional
  • 1 tsp Ground Himalayan or Kosher salt (NuSalt is a good alternative if you are on low salt diet)

Instructions

  • Zest 9 lemons on a cookie sheet lined with parchment paper. Spread out the zest with a fork then put in a 170-degree (or the warm setting) pre heated oven for about 30 minutes. Let it cool completely and then add all ingredients together and put it in an airtight container.

Freeze Those Lemons

  • Remember to save those lemons! Just pop them into a freezer bag and when you are ready to use one, just thaw it in the refrigerator the day before. Then juice as normal. Great way to preserve any citrus when they are in season.
South of the Border-Kathryn-Terry

I always enjoy cooking with my friend, Terry Young. In this episode, she and I made some old and some new recipes converting them to vegetarian. Special thanks go out to our sponsors, Circle B Ranch and Marion’s Kitchen for permission to use some of their recipes.

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.

Chopped Caprese Salad

Permission to use the Recipe from Marina’s Kitchen Circle B Ranch Pork

Ingredients

  • 10 ounces cherry or cherub tomatoes chopped in half
  • 8 ounces whole milk mozzarella cherry sized, chopped in halves or fourths
  • ¼ cup fresh basil
  • ½ cup balsamic vinegar
  • 2 Tbsp. honey
  • Salt and pepper to taste
  • 1 Tbsp. olive oil optional

Instructions

  • Add the balsamic vinegar and honey to a small saucepan over high heat. Bring to a boil and then reduce to a simmer. Once it’s reduced by approximately half and thickened to your liking (about 5-10 minutes) remove from the heat. Be careful it doesn’t get too thick, but a bit syrupy is good. Toss all ingredients except for the reduction in a bowl. Drizzle with the reduction, adding a little at a time, tossing, tasting, and then adding more to your liking.

Zucchini Brownies from Marina’s Kitchen

Permission to use the Recipe from Marina’s Kitchen and Circle B Ranch Pork

Ingredients

Brownie Ingredients

  • 1/2 cup light tasting olive oil {or canola oil}
  • 1/2 cup dark chocolate chips
  • 2 Tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla
  • 1 cup grated zucchini in a cheesecloth or tea towel ring out juice
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup all-purpose flour

Glaze Ingredients

  • 1/4 cup butter
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup dark chocolate chips
  • 2 Tbsp milk
  • 1/2 tsp vanilla
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees. Lightly spray a pan with nonstick cooking spray and set aside.
  • In medium saucepan put the oil, chocolate chips, and cocoa together over medium low heat and melt.
  • Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan.
  • Spread out evenly and bake 20-25 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
  • While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute.
  • Remove from heat, then whisk in vanilla and powdered sugar.
  • Once brownies are pulled from the oven, pour hot frosting over bars immediately. The glaze comes out thick and you will need to smooth over the brownies. Cool 5-10 minutes before cutting into pieces and serving.

Vegetarian Tomato Orzo Soup

Permission to use from Marina’s Kitchen of Circle B Ranch Pork. The original recipe is Sweet Italian Sausage Tomato Orzo Soup

Ingredients

  • 2 Tbsp olive oil
  • ¾ red onion finely diced
  • 2 green onions chopped finely
  • 2 celery stalks chopped
  • 1 cup orzo pasta cooked al dente
  • 6 cups Homemade vegetable Stock We used chicken stock
  • 1 Tomato Puree*
  • 2 Tbsp fresh basil
  • 2 Tbsp fresh parsley
  • 1 tsp salt
  • black pepper to taste
  • Romano Cheese Grated and used as a garnish

Instructions

  • In a 4 quart -quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min). To the heated, oiled pan, add onion, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min). Add chicken broth, Tomato Sauce, salt, and pepper. Bring to boil; Add fresh herbs. Cook orzo according to package directions and add to the soup and serve hot. Sprinkle with Romano Cheese. Delish.
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. On the menu for today is Healthy Blooming Onions, Roasted Brussel Sprouts, Shredded Pork BBQ, Arugula Date Salad, and Desserts. All are a combination of 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

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.

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

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.

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.
ham dishes

Kathryn once again prepares Easter Bread from an old family recipe from Poland. Kathryn also prepares various dishes from ham provided by Circle B Ranch Pork.

Bochenek Easter Bread Recipe

From Chris & Mary August handed down from Chris’s Mother, Marianna Louska Bochenek. Permission to use. This recipe is so close to my Grandmother Stella Bochenek's Recipe

Ingredients

  • 1 qt Milk
  • 1 lb Salted Butter
  • 5 lb All Purpose Flour
  • 12 Egg Yolks
  • 1 cup Sugar
  • 1 heaping tsp salt
  • 2 tsp Vanilla depends on taste, add less or more
  • 1 1/2 cups Golden Raisins
  • 2 Packets Fast Rising Yeast
  • ¾ cup hot tap water about 104° to 110°

Instructions

  • (For yeast Preparation) in a small bowl pour two packets of yeast an add water stir and let sit

Directions

  • Pour flour in a large Baking Pan – I used an Extra Large Pan and then make a hole in the center and add prepared yeast and sprinkle with a little flour. In a another bowl add softened butter and use mixer and cream butter add sugar and beat until smooth then add salt and vanilla and gradually add milk. Mix thoroughly and add golden raisins and fold into the mixture.
  • Pour wet ingredients into the flour and start kneading until the dough comes off your fingers easily and the sides of the pan. Cover and let rise in warm place until doubles about 1 1/2hour. The take-off cloth and punch down thoroughly all over the risen dough in the pan. Then cover and let rise again until it doubles. Grease and flour pans.
  • Meantime Pre-heat oven to 350 degrees, divide the dough equally into pans equally and then cover and let rise again until it doubles. Make and egg wash and then use a brush and brush wash on top of each individual bread. Place Pans in Oven I did three in the back of the shelf and two in the front. And midway through the baking time I moved the ones in the back to the front. I baked my bread for 45 to 50 minutes or until using a long wooden skewer comes out clean. Put bread on cooling racks for 10 minutes. Take out of pans and serve with butter or jam. Delicious!!!!
    Bochenek Easter Bread loaves

HAM SLIDERS WITH PIMENTO CHEESE SPREAD

Ingredients

  • ½ cup mayonnaise
  • 2 cups shredded Cheddar cheese
  • 1 4 oz. jar pimento peppers, drained and chopped
  • ½ pound Circle B Ranch Hickory Smoked sliced ham
  • 4 Tbsp. cream cheese softened
  • 2 Tbsp. poppy seeds
  • 1 tsp. garlic powder
  • 1 tsp. coarse salt
  • 12 mini rolls
  • 4 Tbsp. butter melted

Instructions

  • Preheat oven to 350°F.
  • Make the pimento cheese spread. In a medium bowl, combine mayonnaise, Cheddar, pimento peppers and cream cheese. Stir until evenly combined. Season with salt and pepper to taste. In a 9×13-inch baking dish, lay down the bottom halves of the mini-rolls. Spread the pimento cheese spread on top of the bread and evenly lay ham slices on top of the pimento layer. Top with more pimento spread, then place the other halves of the rolls on top. Brush the bread with melted butter. Sprinkle with poppy seeds, garlic powder and salt. Cover with foil and bake for 10-15 minutes, until the cheese begins to melt and rolls are golden. For a more toasted bun, uncover the pan during the last few minutes of baking.

Best Ham Salad Recipe

With permission to use from Circle B Kitchen

Ingredients

  • 2 Pounds of Circle B Ranch Hickory Smoked Ham
  • 1 Cup Sweet Pickle Relish I used bread and butter pickles I had made
  • 1 Cup Mayonnaise
  • 1 Tbsp Celery Seeds
  • 1 ½ tsp Yellow Mustard
  • 1 tsp Refrigerated Horseradish
  • ½ tsp PT Garden Lemon Pepper
  • 1 French loaf to Make Crostini optional

Instructions

  • Cut the ham into cubes, place in a food processor and process until coarsely ground. Stop occasionally to scrape the sides. Place ground ham in a bowl, stir in pickle relish and remaining ingredients. Serve on crostini or crackers.

THE BEST SPLIT PEA SOUP RECIPE WITH HAM

Course: Soup

Ingredients

  • 1/4 cup unsalted butter
  • 2 cups chopped onion
  • 1 cup diced carrot 1/4-inch dice
  • 1 cup diced celery 1/4-inch dice
  • 1 tsp kosher salt to taste
  • 1/2 tsp freshly-ground black pepper plus additional to taste
  • 2 cloves garlic* minced (*not in mine)
  • 1 pound dried split peas rinsed and sorted
  • 1 large bay leaf or 2 small
  • 1 tsp dried oregano
  • 8 cups chicken stock Homemade is best
  • 1 cup leftover Circle B Ranch Hickory Smoked ham

Instructions

  • In a large pot or Dutch oven, melt butter until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
  • Add bay leaf, and 1 teaspoon oregano. Stir in chicken stock. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)
  • Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard bay leaf. Season to taste with salt, if needed.