A simple recipe for a cauliflower side or main dish.
Dash of Pepper
½cupPine River Pepper Jack Cheese
Cook whole Cauliflower for 20 to 30 minutes or break up in large flower heads, drain
Put into greased casserole. Melt butter, stir in flower salt and pepper. Add milk slowly and cook until thicken, like gravy. Slowly stir in pepper cheese until melted. Pour over the top of the Cauliflower . Can add crushed cornflakes, dried onions or fresh sliced scallions for color and texture to the top. Bake 375 for 25 minutes
Brown bacon and sausage together until nicely browned. Add onion until translucent about two minutes, then add minced garlic. Stir in the chicken broth, pepper and sliced potatoes, bringing to boil. Cook until potatoes are soft, 10 to 15 minute. Gently add half and half, fold in Asiago cheese until melted. Stir in the kale or spinach cook until wilted. Serve in soup bowls.
This dish is prepared by "cooking" the shrimp in a marinade.
Author: Fr Andrew Umberg
1lbraw large shrimppeeled and deveined
1/4cupfresh lemon juiceabout two lemons
1/4cupfresh lime juiceabout 3 limes
1jalapeno pepperseeds and vein removed, minced
1/2cupchopped fresh cilantro
1/4cupred onionfinely chopped
kosher salt and fresh ground pepper
2TbspVirgin Olive Oil
First, blister the Jalapeno Pepper either over an open flame or in the oven using the broiler until the skin is blackened. Let it cool in a bowl that is covered with plastic wrap. Once cooled, remove skin and seeds and dice the pepper.
Next, dice the raw Shrimp into the small pieces (about 1/2 inch) and put them in the bowl and add both the lemon and lime juice. Stir in the Jalapeno, garlic, onion, and 1/4 c chopped parsley.
Add the Cayenne Pepper, olive oil, salt, and Black Pepper.
Lastly, chill for about 2-3 hours. Then plate and serve the Ceviche.
Kathryn shares some favorite snacks and appetizers that are fun, simple, and light. Later she is joined by her friend, Marty Schultes who helps her prepare a couple more recipes for light party fare.
First up Kathryn starts with her pita rounds topped with ham, banana peppers, and shredded mozzarella. Next, Kathryn makes a Sundried Tomato Spread, great for serving with vegies or toasted baguettes. In this episode, she serves them with crackers. Lastly, Kathryn makes a spicy popcorn snack with pretzels and peanuts.
In the second half of the show, Kathryn is joined by her dear friend Marty Schultes and together they prepare some Honey Orange glazed Meatballs. Finally, Kathryn and Marty prepare some Sweet Pepper Bruschetta made from mini sweet peppers.
All the recipes from this episode are below the video. Enjoy!
2lbsground porkSubstitute, Ground meat of any kind
1cupPlain Bread crumbs or PankoOriginal, not seasoned
½tspground fresh Black PepperI prefer Lemon Pepper
2TbspVirgin Olive oil
½cupfresh orange juice
Garnish with green onions, chives, chopped parsley or basil
Preheat oven to 400 degrees
In large bowl, mix together meat, bread crumbs, egg, salt onion powder and pepper
Using a small (Tbsp) scoop, shape mixture into 24 to 30 Balls.
In a large skillet or brown over medium heat – we use an electric skillet to brown our meatballs
For this recipe cook half of the meatballs and then the remaining ones.
Cook for about 3 to 4 minutes until browned.
Using a slotted spoon transfer the meatballs onto a cookie sheet and place in oven for 8 minutes.
While meatballs are cooking in the same pan add honey and orange juice and cook over medium heat stirring frequently until thickened. About 3 to 4 minutes. Turn the skillet off if electric. Remove pan from heat if its on the stove Take meatballs out of oven and add the meatballs to skillet; stir until coated in glaze. Using a slotted spoon arrange on dish and garnish with Green onion, basil or parsley.
4Medium Ripe AvocadosI used the Dark Black Avocados
4Smallfirm Roma tomatoesdiced them
1/4 cupwhite oniondiced
2Tablespoonsfresh cilantrochopped fine
1smallJalapeno Pepperseeded and chopped
1/2mediumGreen Bell Pepperseeded and chopped into thin strips
1/2mediumYellow Bell Pepperseeded and chopped into thin strips
1/2mediumOrange Bell Pepperseeded and chopped into thin strips
Cut your avocados, then put into bowl and mash them, add all chopped ingredients, leave a few red pepper strips to decorate after mixing all ingredients together then decorate the top with red strips. Refrigerate for at least an hour or two before serving with crackers or other vegetables.
Cut watermelon into triangles, about 12 or 13 then arrange watermelon triangles on a round plate, cut cucumbers an arrange cucumbers on top of watermelon then slice strawberries an add strawberries on top of cucumbers slices, spread the lime juice on top and decorate with mint leaves.
Jalapeno Peppers stuffed with Cream Cheese and Wrapped with Bacon and then Broiled.
Great Appetizer!!! Try it you will love it.
6Medium Jalapeno PeppersCut in half
18 oz Package Block Philadelphia cream cheeseSoftened
Use plastic gloves when working with Jalapeno Peppers
Cut Jalapeno Peppers in Half (long ways)
Clean all the seeds out of the peppers then take your cream cheese put in bowl and mash it. Then scoop up cream cheese with your hand and put it in the Jalapeno pepper to fill it completely. Then take the strip of bacon and wrap completely around the pepper put into pan and broil until bacon is browned.
The Chef You and I show with host Kathryn Raaker as she welcomes two young chefs, Anabelle and Ady. They share their favorite recipes: Omelet Muffins, Spinach Balls, Strawberry Muffins, Kale chips and Berry Crisp with ice cream.
2 1/2cupsfresh strawberriessliced and slightly mashed
Preheat oven to 425°
Combine dry ingredients in large mixing bowl. In a small bowl, combine eggs and oil. Stir strawberries into egg mixture. Blend in flour mixture until thoroughly combined, but do not over beat. Spoon into greased muffin tins until nearly full.
Bake at 425° for 5 minutes then reduce heat to 350° and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
Preheat broiler. Heat olive oil in a large ovenproof skillet over medium heat. Add garlic, if using, sauté, add peppers, sauté for 2 minutes. Add anchovies, capers, olives, basil, oregano, broth & wine. Stir until blended & cook 3-4 minutes. Add salt & pepper. Place spoonful of mixture on toasted Italian bread. Sprinkle each with breadcrumbs & drizzle with olive oil. Broil on low for 2-3 minutes, until topping is golden.
In olive oil, cook onion, garlic, celery over medium heat until lightly browned. Add beans, tomatoes & broth. Add seasonings (basil, oregano, parsley, garlic or regular salt, pepper. Cook for 30 minutes, bring to a boil & add pasta. Stir and check pasta at 8-10 minutes, may need slightly longer for your taste. Serve with grated Parmesan cheese.
Rev. Andrew Umberg, a talented cook and chef, continues to teach Kathryn Raaker his favorite Holiday Recipes. Smoked Salmon Pasta with Cream Sauce, Cream Cheese Ball, Fried Fresh Salmon. Delicious!! Watch and learn with Fr. Andrew and Kathryn.
Preheat oven to 400 degrees F (200 degrees C).
Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
Coat both sides of cod in melted butter in the baking dish.
Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Course: Main Dish, Side Dish
1cupdry white wine
1/2cupPanko Bread Crums
1/2teaspoon Rock Salt
1 or 2FiletsCod
Take Cod and Marinate in 1 cup of White wine and place lemon slices on top in a dish and cover and refrigerate for about 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Spray Baking Pan with Pam Spray or Olive Oil Spray
use 9 x11 baking dish.
Coat both sides of cod in melted butter then coat with Panko Crumbs on both sides and then place in in the baking dish.
Bake cod in the preheated oven for 15 minutes. Remove from oven; bake until fish is opaque and flakes easily with a fork, Garnish baked cod with parsley and green onion. Serve with lemon wedges.
8ozBlock Philadelphia cream cheesetake out of refrigerator and let soften
3teaspoonschopped garlic*we used minced garlic in jar
1/4teaspoon Cayenne Pepper
2Tablespoons Heinz 57 Sauceor use 1 1/2 Teaspoons Worcestershire Sauce
2TeaspoonsCayenne PepperUse this the next Day on outside of Cheese Ball
Put Softened Cream Cheese in large Bowl stir with Wooden spoon until softened then add chopped garlic, cayenne pepper, rock salt, and add in Heinz 57 Sauce. Mix well Then use a sheet of 10' piece Plastic wrap and put the mixture on the plastic wrap form ball and wrap securely and put in refrigerator for overnight or at least 6 hours. Serve with Crackers