Colcannon Potatoes is an Irish peasant dish assembled from leftovers, It is traditionally served on St. Patrick's Day and Halloween but are also enjoyed throughout the year. The name Colcannon comes from the Gaelic word for white-headed cabbage, an essential ingredient in the tasty mash along with potatoes, cream, butter, and sautéed leeks or onions.
2 1/2lbsred potatoesunpeeled, quartered
Salt and freshly ground pepperto taste
1Stick unsalted butter
4bacon slicescut into 1/2-inch dice
1large leek Halved and sliced
1bunchcurly kale(about 3/4 lb) stemmed and coarsely chopped
1small head cabbageabout 1 lb., cored and coarsely chopped
Leeks must be thoroughly washed. Best way I've found is to cut legthwise and in half moons. Put this all in a bowl of water, swish, and drain in a colender. Repeat this until no sand is visible.
Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are fork tender, about 12 minutes. Drain well in a colander.
Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 6 to 8 minutes. Use a Potato Masher and smash potatoes down. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.
In a skillet or Dutch oven add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, 6 to 7minutes. Crumble the bacon, and season with salt and pepper. Stir the potatoes into the cabbage, kale, leeks and shallot mixture and serve warm.
We served this with Sausages from our new sponsors Marina and John Backes of Circle B Ranch Pork to order go to: CircleB Ranch Pork.com and put in the code “Kathryn2021” and get 10% off of your order of $50 more.
This recipe comes from Mountain Waffle Company and they get a lot of “thank you’s” with this Wafflewich because it is simple and simply delicious. Between two warm Mountain Waffle Co., Liege Butter Waffles is a breaded chicken cutlet with lettuce and tomato. A spread of honey mustard is the perfect condiment. Get a bit healthy and add some slices of avocado or add some cheddar cheese (or make it even bolder with a schmear of Pimiento cheese.
Butter Liege Mountain WafflesHeat up before assembly
Green Leaf Lettuce
1lbBonelessSkinless Chicken Strips
Italian or Panko Breadcrumbs
Canola or Vegetable Oil
Cheddar or Pimiento CheeseOptional
Chicken Cutlet Preparation
Pound a couple of chicken strips to about 1/4 inch. Dredge in flour, then into an egg bath of beaded eggs, and finally into either Italian bread crumbs or Panko bread crumbs. Heat two tablespoons of canola or vegetable oil to medium-high heat. Fry the cutlets in the oil (be sure to cook through, no pink!) and place on paper towel to remove excess oil. If you are going to use cheese we like to put it on the cutlet once you turn it over, so the cheese softens and melts. Then just put it together and enjoy!
2cupscooked chicken(diced, I used a Roasted Chicken from the store
2small Gala applespeeled and diced
1dashsalt, pepper, Dried Parsley, onion powderSeason to taste
¼Sweet onionsmall diced
6leavesRomaine or Leaf Lettucefor serving
¼cupApple Cider Vinegar
Chicken Salad Sandwich
2cupscooked chickendiced (I used a rotisserie Chicken)
2small Gala applesPeeled and diced
¼sweet onionfinely diced
Chicken Salad Dressing (Sandwich)
3TbspMayonaise or Miricle Whip
1 1/2TbspSweet Pickle Relish
Chicken Salad (Over Lettuce)
Combine chicken, apples, celery, raisings, pecans, and onion. Mix well. Season with salt, pepper, parsley, and onion powder. Plate on the lettuce leaves and drizzle with the dressing.
Chicken Salad Dressing
In a mason jar or blender, combine the vinegar, oil, water, honey, and Dijon mustard.
Chicken Salad (For Sandwiches)
Combine chicken, apples, celery, raisings, pecans, and onion. Mix well. Season with salt, pepper, parsley, and onion powder. Mix in the dressing (below) and serve on your favorite bread, rolls, or Mountain Waffles.
Chicken Salad Dressing (For Sandwiches)
Combine Miracle Whip or Mayonnaise, Sweet Pickle Relish and mix until smooth. Pour over chicken mixture.
This year, I’m bringing you a Texas-style Valentine’s Day show using products from some of my sponsors. Recipes from JD Chili Parlor, prepared in 360 Cookware and finishing off the meal with chocolates from Fames Chocolates. Fasten your seatbelts because we have a full show for you this month.
4 to 5cupsChicken BrothHomemade or low salt Chicken broth
¼cupJD’s Prickly Pear Tequila Enchilada Sauce
14ozcan No salt added diced tomatoes
Pinchof kosher salt
¾cupMild cheddar cheeseShredded
1lime cut into wedges
Bake the tortillas in Preheat oven to 200 degrees Fahrenheit for 10 minutes to dry them out. Important not to have moisture in the tortilla. I used a Kitchen shear to cut out the strips. I cut them in half then into ¼ inch strips. Heat the oil over medium-high heat in a 3-quart pot I use 360 pans. Working in 3 batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the Tortilla strips from the pan and let drain on a paper-towel-lined plate. Sauté the chopped onions cook for about one minute or two stirring frequently. Add chopped chili and cook for 2 minutes more. Add the broth, tomatoes, and pinch of salt. Increase the heat until it boils, then reduce the heat to a low simmer for 15 minutes. Add the cooked chicken and cook until heated through about 5 to 7 minutes more. Peel and cut the avocado into 1-inch pieces. Ladle your soup into the bowls Top with avocado strips and cheese Divide half the Tortilla strips among the 4 individual bowls and add to the top of the bowls and add cilantro serve with lime wedges. Delicious!!!!!
First, in a large pan, brown the ground beef and the onions. Add one jar of JD’s Chili Fixin’s and jalapeños. Let it cook until the liquid is reduced (about 10 min on medium heat). Just before serving: On a serving dish, lay smear of Avocado Lime Crema. Line up the Scoops on the crema. Put about 1 serving teaspoon of the chili into each scoop. Top with cheese and a little dollop of crema.
1 ½cupsshredded chickencooked (Rotisseri chicken is great for this)
salt and pepper
2cupsMexican blend cheese(1 cup each of cheddar and pepper jack cheese)
1/2cupMexican cremaOptional but recommended (link provided)
Set oven to 350ºF (Or see below for microwave instructions)
Spread 1/4 cup sauce in the bottom of a 9×11″ pan. Warm tortillas on a dry skillet over medium heat until pliable. (I use a little spray avocado here.)
Dip a tortilla into the sauce on both sides. Fill with Shredded or ground cooked Chicken and Mexican blend cheese. Roll up and put into pan seam-side-down. Roll all enchiladas that way. Spread remaining sauce over the top and more cheese.
Bake 10 to 12 minutes until cheese is melted. Or microwave on medium power for 7 minutes.
Today, I am preparing a couple of my recipes using my homemade Limoncello, Paprika Parmesan Chicken, and Vanilla Limoncello Bundt cake. For the second half of the show, Father Umberg joins me again to prepare a couple of favorites from a previous show, Lebanese Green Beans and Red Cabbage.
1Pintof Raspberriesto put into the round hole of the Bundt cake
Preheat oven to 350° FGrease a 12-cup Bundt pan with Crisco shortening. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and mix until combined.
In another large bowl, whisk together flour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined.
Pour batter into greased Bundt pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 55 minutes. Let cool in pan 10 minutes, then invert onto a cooling rack to cool completely.
In a shaker shake the powdered sugar, over the whole cake. Finally, add the berries into the center of the cake
1medium head Red CabbageSlice cabbage 2-inch strips and 1/4-inch width
1medium applepeeled and chopped
1/3cupDark Malt Vinegar
1/3cupBlackberry Jelly, Jam, or Preserves
Sauté chopped onions in Butter and olive oil.
Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.
2medium carrotspeeled chopped – I used 8 baby carrots already peeled
2stalks of celerychopped fine
8cupschicken brothlow sodium
1Tbspfresh thyme leaves
3cupscooked chickenI used a store-bought rotisserie chicken.
1tsplemon and pepper spice
Fresh dill for garnish
1tspof Fresh Parsley minced
1lemonsliced for garnish
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.
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.
4cupssweet cornabout 3 ears, kernels cut from the cob
1lbfresh lump crab meat
1cuphalf and half
fresh ground black pepper
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.
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.
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.
3 to 3 ½lbsbeef roast, chuck round or rumpMarinated in 1 cup of red wine
½ to 1lbmushrooms
½packet onion soup mix
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.