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.
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.
½ to ¾cupchopped walnuts- optional if you are allergic to nuts or you could substitute Blueberriesoptional if you are allergic to nuts or you could substitute Blueberries
¾cupDates
¼ to ½cupfresh goat cheesecrumbled
1boxArugula about 5 cups
Directions
Add Arugulachopped grapes and walnuts, chopped dates, mix well the add crumbled goat cheese
Balsamic Dressing
3TbspExtra Virgin Olive oil
2TbspBalsamic Vinegar
1 /2tsphoney
1tspHimalayan Salt
1tspFresh 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.
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 interesting 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 some deviled eggs and also 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!
Notes
*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
4TbspPink Sprinkles
16oz-bagEaster M&M’sHalf of the 32 oz bag
Instructions
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
Instructions
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*
4Tbspbutter
6cupsRice Krispies
1tspvanilla extract
Purple food coloring
Instructions
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.
Notes
*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.
The Chef You and I Show with Kathryn Raaker & Terry Young as they prepare Kathryn’s recipe for her favorite from England – Shepherd’s Pie. They also prepared a Greek salad with glazed carrots and mini pies for dessert.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 18 minutes. Drain and mash. Mix in butter, and sour cream and add egg yolk and mix into the potatoes. Season with salt and pepper to taste; set aside. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add Beef Gravy, tomato paste and tomatoes. Stir into the mixture then add shredded carrots and peas Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef mixture with carrots and peas in an even layer on the bottom of a 2-quart casserole dish. We used a 360 Pan from Oven to table Top with the mashed potato mixture under Broiler and let potato mixture become light brown take out and top with shredded cheese.
Chef Kathryn Americano Greek Salad and her own dressing
Ingredients
1/2tsp.dried oregano
3cupsromaine lettuce -pre-washed and torn into bite size pieces
1cupchopped cucumber
1cuphalved cherry tomatoes
1/2cupsweet onioncut into thin slivers
1/2cupblack olives -pitted
1/4cupfeta cheese crumbles
Dressing
¼cuplemon olive oil
¼cup fig balsamic vinegar
Instructions
Salad
Into a medium size serving bowl the following: Torn lettuce leaves, chopped cucumber, cherry tomatoes, sweet onion black olives and shake the dried oregano on top then mix all ingredients and top with Feta Cheese.
This time on “The Chef, You, and I,” Kathryn, and her friend Marty prepare some comfort food recipes. Watch as they prepare Ritz Cracker Casserole, Roasted Cauliflower, fruit salad, and Marty’s favorite brown butter chocolate chip cookies.
Cut up Rotisserie Chicken or Boil Chicken Breast with Celery and Onion until chicken is tender
Then Cut it up. In a bowl mix soup with sour cream add chopped water chestnuts
then add soup sour cream, cut up water chestnut’s and add Chicken and blend it all together. Add Mixture to the greased casserole dish. Crush Cracker and add to top of mixture then add melted butter to the top of the dish put in oven for about 35 to 40 minutes it will start bubbling then take it out and serve with Cauliflower.
Marty Schultes Permission to use and she taught us how to make it on the show
Ingredients
1Large Head of Cauliflower
½cupof Mayonnaise
1 16ozpackage of provolone cheese slices
8ozcontainer of shredded parmesan cheese
1 10ozPackage of Mozzarella Cheese
Instructions
Take the Cauliflower and turn upside down Trim the Core but leave some it on so it will sit on the baking dish or flat pan Trim the leaves off Boil water and Then Place Cauliflower in Boiling water for about 5 to6 minutes. Carefully take out Cauliflower and put on a Prepared Baking sheet lined with Parchment Paper I Spray my Pan with Duck Fat Spray and then put the parchment down. Once the Cauliflower cools a little spread Mayonnaise on top of the Head of Cauliflower to cover it completely then sprinkle Parmesan Cheese Mozzarella cheese and then take the slices about four and cover the head completely.
Place in oven at 400 degrees till the top of the cauliflower is light Brown and bubbly from the Cheese. Take out of the oven and then wait a few minutes slice in long slices and serve.
Join with Kathryn as she prepares these recipes on this episode of “The Chef, You, and I ,” where she will whip up a couple of cakes and prepare a special recipe using JD’s Chili made with ground beef from Circle C Ranch and using her 360 cookware. Sometimes Kathryn loves to bring up old recipes to make them new and this recipe for German Apple cake is one of those. In addition to the German Apple Cake, Kathryn also makes one of her favorites, Pistachio Lemon cake with cream cheese frosting. Lastly, Kathryn tries a recipe from JD’s Chili and pairs it with a Potato Pancake. Join with Kathryn as she prepares these recipes on this episode of “The Chef, You, and I.”
Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform
Peel, quarter, and core the apples. Make a ¼ “slice in each apple quarter lengthwise but not all the way through the apple
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
Add eggs one at a time and beat for 30 seconds on high speed after each addition.
Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
Combine flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don’t overmix!
Transfer batter into prepared pan and smooth the top with a spatula. Take each quarter of the apples and turn them upside down so you see the slices. the apples all around the cake and then put next apples into inner circle on top of the batter in a circular pattern until all the apples are gone. Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean. Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature. Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.
1cupshelled roasted pistachioscrush them in food processor for about 30 seconds or less
½cupof pistachios more for topping – Crushed
Zest of 2 lemons
1½cupscake flour
1tspbaking powder
¼tspbaking soda
¼cupsour cream
1tspvanilla extract 1/3 cup whole milk
½cupunsalted butter Softened
1cupsugar
¾tspkosher salt
3eggsroom Temperature
Frosting
¾cup¾ cup Cream Cheese softened
1cuppowdered sugar
1Tbspheavy whipping cream or 2 Tbsp of Half and Half
1Tbspgrated lemon zest
1tspLemon juice
Instructions
Cake
Preheat the oven to 350 F. Line the bottom of a buttered 8 x 8-inch baking pan with parchment paper, then butter the paper. Place pistachios and lemon zest into a food processor bowl; pulse until finely ground (but not pistachio butter). Transfer mixture into a bowl. Add flour, baking powder and baking soda. Whisk to combine; set aside. Whisk together sour cream, vanilla and milk in a small bowl; set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, until fully incorporated. With mixer on low, alternate adding the dry ingredients (in 3 additions) and the wet ingredients (in 2 additions), starting and ending with the dry ingredients.
Pour the batter into the prepared pan; smooth the top. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Carefully remove cake from pan, peel off the parchment paper, then invert onto a wire rack to cool completely.
Prepare the frosting: Combine all frosting ingredients in a medium bowl. Mix just until smooth, being careful not to overmix or curdle the frosting. Frost the cake, then sprinkle on extra chopped pistachios. Serve or refrigerate until serving. Makes 8 servings.
Frosting
In a small bowl combine the Cream cheese 1 cup of powdered sugar and blend together I used my mixer on low and blended them add Whipping Cream and lemon zest, lemon juice and kosher salt. I increased the speed to medium on my mixer and whipped it till it was smooth. Then proceed to spread your icing on top of the cooled cake after icing sprinkle Lemon zest and crushed pistachios
1 ½lbsof ground pork(from Circle B Ranch go to www.circlebranchpork.com to order.)
1JarJD’s Chili Tequila Lime Chili Fixins(to order https://www.jdschiliparlor.com/shop/)
½ to ¾cupwater
¼cupyellow pepperI used the mini peppers
¼cupred pepperI did not have the yellow pepper so added more of the red.
¼cuporange Juice
2tbspAvocado Oil- I sprayed my pan with Corn Huskers Gourmet Duck Fat Spray
1 1/2shallots chopped(Diana uses ¼ onion diced)
1clovegarlicchopped (I omitted the garlic)
Potato Pancakes
3 – 3 1/2 cupsFrozen Shredded Potatoes for Hash Browns(I used Paper towels to get most of the moisture off potatoes and put them in the refrigerator for the next day.)
2eggs Beaten
2TbspFlour
¼tsp Baking Powder
1 ½tsp salt
Instructions
Chili
Sautee onion and garlic and peppers in avocado oil add pork and continue to cook until pork is no longer pink, drain off any excess fat. Add one jar of JD’s Chili Fixin’s Tequila Lime then add water, simmer uncovered for 15 minutes, add sea salt to taste and serve over Potato Pancakes or Fritos.
Potato Pancakes
Put the potatoes in a bowl and the Beaten eggs, flour, baking powder, salt mix well. If you need a little extra flour to add it to the mixture.Since we were using this as a base for our Chili dish, the chili was warming, and we put 1 to tablespoons of Olive Oil into the electric frying pan when it was hot add the potato mixture about 3 tablespoons for each Pancake, we made two pancakes. They need to be light brown on each side.
Serve
We put them on a plate then used about 2 ladles of Chili on top of the Pancakes to serve. Add Mexican cheese to the top. And then served.
Notes
Put the potatoes in a bowl and the Beaten eggs, flour, baking powder, salt mix well. If you need a little extra flour to add it to the mixture. Since we were using this as a base for our Chili dish, the chili was warming, and we put 1 to tablespoons of Olive Oil into the electric frying pan when it was hot add the potato mixture about 3 tablespoons for each Pancake, we made two pancakes. They need to be light brown on each side. We put them on a plate then used about 2 ladles of Chili on top of the Pancakes to serve. Add Mexican cheese to the top. And then served.
In this episode of “The Chef, You, and I,” Kathryn gives you ideas for a special Valentine’s Day menu. Recipes include Tomato Mozzarella Appetizer, Sausage stuffed Mushrooms, and Marinated Pork Chops with Lemon Pimento Asparagus. Kathryn prepares a light Angel Food dessert with Strawberries and Raspberries for dessert.
8ozfresh mozzarella cheesecut into 1/4-inch slices
2TbspExtra Virgin Olive Oil*
2Tbspbalsamic vinegar
4 to 6Leaf Lettuce Piecesbutter is good, but any leafy lettuce is okay.
2Tbspfresh basil leaveschopped
Freshly ground pepper
Instructions
Arrange the Lettuce in an outer circle around a Round Dinner Plate. Arrange a slice of Mozzarella Cheese in Center of the plate and starting from the top of lettuce leaf add slice of cheese then add slice of tomato alternating cheese and then tomato slice do this until you reach the other side of the plate. Mix Lemon Olive oil and Balsamic Vinegar and pour over the tomato and mozzarella cheese. Finally, sprinkle the chopped Basil leaves on each slice of tomato and cheese. Serve as an appetizer or as a side dish with the main meal.
Notes
*Note: Extra Virgin Lemon Olive Oil is a nice substitute
Ground Kosher Salt and Ground Peppercorns to taste
Instructions
Preheat oven to 375 degrees F.
Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Set aside.
In a sauté pan over medium heat, brown the sausage. Remove from pan. Add 1 tablespoon olive oil. When hot, add the onions season with salt and pepper. Add all ingredients fresh parsley and basil, sauté for 30 seconds. Add the Add the sausage back into the pan, stir. Simmer for at least 10 minutes to let flavors combine.
Spoon sausage mixture into the mushrooms, top with shredded cheese. Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Finish under the broiler for 1-2 minutes to brown cheese, if desired.
MARINA’S PORK MARINADE WITH MARINA’S CRANBERRY CHUTNEY
PERMISSSION WAS GIVEN TO USE MARINA’S RECIPES ON OUR TV SHOWS AND ON OUR WEB SITE
Ingredients
1smonion diced
2Circle B Ranch Pork Chops
2TbspPeach Apricot Marmalade
2TbspMarina’s Cranberry Chutney
2Tbsplow salt soy sauce
1piecegingerdiced
2Tbspwhite wineshould be one you would drink
1TbspDijon Mustard
1/4cupOlive Oil
Salt and pepper to taste
Instructions
Whisk all ingredients together and add salt and pepper. Pierce the Pork Chops with a fork then put the pork chops in a plastic bag. Pour the marinade into the bag and squish around so that it is fully incorporated into the meat. Marinade Pork chops for 1 hour or longer, Preheat the Oven to 375 Degrees. Take the Pork Chops out of Marinade and Pat Dry Then heat the Frying Pan up and Seare Meat on Both sides. Put the Pork Chops in a greased Pan I Added a little of the Marinade which I poured over the meat. Place in the pre-heated oven until the read thermometer reads 140 to 145 degrees. Place on Platter and Garnish.
Pre-Heat oven to 400 degrees. Clean asparagus and snap tough ends off. Lay asparagus onto the Cookie sheet sprayed with non stick cooking spray (I used Corn Huskers Gourmet Duck Fat Spray).
Mix all the Balsamic Vinegar, Lemon Oil, and Lemon juice in a small jar (or bowl) and pour over the Asparagus. Next, sprinkle the pimentos over the asparagus.
Bake at 400 Degrees for 10 minutes.
Notes
*note: If you don’t have lemon olive oil, grate the lemon before juicing and add to the oil/vinegar mix.
Light Angel Food dessert with Strawberries and Raspberries
Ingredients
4 to 8Strawberriessliced (leave two strawberries whole for topper)
8ozRaspberries
Angel Food CakeI used a store bought
8ozcarton of Light Cool Whip
Instructions
First, break up two slices of Angel Food cake into small pieces. Next, put a couple of tablespoons of Cool whip into the bottom of the dish. The next layer is slices of strawberries and a few raspberries followed by some of the Angel Food cake on top. Repeat. For the final layer, add a thin layer of cool whip and in the middle place the whole Strawberry.
Cut Pastry Sheet into Large Circle slicing six three-inch cuts from the center of the circle outwards makes star shape. Brush Egg wash over entire pastry circle. Cut Zucchini into long ribbons. Cut mi nature to mates in half, arrange zucchini ribbons on the outside of the pastry circle place tomatoes around the ribbons crumble feta cheese around the zucchini and tomatoes, sprinkle pine nuts also and then fold over each triangle to end of Puff Pastry brush triangle with egg wash. Bake at 400F 15 minutes or until golden brown.
4cupschicken brothMake sure potatoes are completely covered
3Tbspbutter
3Tbspflour
1cupheavy cream or half and half
1tspdried tarragon
1/3cupkale can use frozen thawed Kale as wellstems remove and chopped fine
Salt and pepper to taste
Instructions
Cook the bacon in a dutch oven until done. Remove the bacon, drain off all but 1/4 cup of the bacon grease. Cook celery, carrot and onion in the 1/4 cup bacon grease until soft. Stir in the minced garlic, cook for 1 minute more. Add cubed potatoes, toss to coat. Saute the potatoes 3 or 4 minutes. Place the fried bacon back in the pan. Add enough chicken broth to the pan to cover the potatoes, cover and simmer until potatoes are tender.
In a heavy duty saucepan, melt the butter over medium heat, whisk in the flour, cook and whisk the mixture for 2 minutes to remove the flour taste. While still whisking add the cream in a slow stream to the flour mixture. Cook and whisk until mixture thickens, add the Tarragon and Kale to the pot. Stir the cream mixture into the potato mixture. Season with salt and pepper to your liking.
Peel apples and chop into small pieces mix Cinnamon with sugar
Combine apples with sugar mix. Cut Pastry Sheets into 9 equal pieces
In the middle of each square place apple mixture fold over forming a little pocket place on parchment paper. Wisk the eggs brush each pocket with egg mixture Bake at 415F -15 minutes or until golden Brown. Let Cool dust with Powered Sugar and serve.
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.
2cupsFresh whole-wheat bread From the bakery section. Remove crust, and tear into bite size pieces
2cupsEnglish cucumber chopped seeded
2Tbspsugar
1/2tspkosher salt
1/2tspBlack Pepper
4large tomatillosAbout 1 lb. husks removed, rinsed and quartered
1lbmedium shrimp peeled and deveined
4leavesParsley 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.
Permission to use the Recipe from Marina’s Kitchen Circle B Ranch Pork
Ingredients
10ouncescherry or cherub tomatoeschopped in half
8ounceswhole milk mozzarellacherry sized, chopped in halves or fourths
¼cupfresh basil
½cupbalsamic vinegar
2Tbsp.honey
Salt and pepper to taste
1Tbsp.olive oiloptional
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.
Permission to use the Recipe from Marina’s Kitchen and Circle B Ranch Pork
Ingredients
Brownie Ingredients
1/2cuplight tasting olive oil {or canola oil}
1/2cupdark chocolate chips
2Tbspunsweetened cocoa powder
1cupgranulated sugar
1egg + 1 egg yolk
1tspvanilla
1cupgrated zucchiniin a cheesecloth or tea towel ring out juice
1/4tspbaking soda
1/2tspsalt
1cupall-purpose flour
Glaze Ingredients
1/4cupbutter
2Tbspunsweetened cocoa powder
1/4cupdark chocolate chips
2Tbspmilk
1/2tspvanilla
1 1/2cupspowdered 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.
Permission to use from Marina’s Kitchen of Circle B Ranch Pork. The original recipe is Sweet Italian Sausage Tomato Orzo Soup
Ingredients
2Tbspolive oil
¾red onionfinely diced
2green onions chopped finely
2celery stalkschopped
1cuporzo pastacooked al dente
6cupsHomemade vegetable StockWe used chicken stock
1Tomato Puree*
2Tbspfresh basil
2Tbspfresh parsley
1tspsalt
black pepper to taste
Romano CheeseGrated 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.
1box of Chocolate Brownie Mix(We used Betty Crocker Fudge Brownie Mix)
2eggs
½cupvegetable oil
3TbspWater
Instructions
Preheat oven 350 degrees
Add two eggs and beat lightly add oil and water then add the mix slowly if you are not using a mixer mix well and keep adding dry ingredients when smooth pour into a well grease 9×13 pan and bake for 20/25 minutes check with toothpick and when it comes out clean brownies are done.
1 ½cupsflour In a Microwave safe bowl (microwave for 1 minute)
1 1/4cupsbrown sugartightly packed
1cupunsalted buttersoftened to room temperature
1/2cupsemisweet chocolate chips
1 ½Tbspmilk
Sprinkles
Instructions
Add butter add brown sugar add sugar mix then add milk, vanilla, salt and then flour use mixer and mix until you have no clumps. Fold the chocolate chips into the mixture. Make a ball with the cookie dough then press down on the brownie square in the center add brownie ball into the center of brownie then take the brownie lifted on the side till you cover the cookie dough, until all the brownies are made into lls with the cookie dough. Then roll until you have balls then dip the balls into melted chocolate and place on parchment paper then place in the refrigerator
Use parchment line a cookie pan then place 6 graham crackers on the sheet in rows. Place a graham cracker then top it with chocolate square add marshmallow on top of chocolate and press down a little on the marshmallow then take cookie dough and make a dome on top of each square then when finished put into a 350-degree oven for 10 to 15 minutes cookies will then be done. Let cool and serve
CIRCLE B RANCH PORK PORK LOIN WITH PEACH BASIL BOURBON GLAZE
PERMISSION TO USE RECIPES FROM MARINA’S KITCHEN
Ingredients
4 1/2tablespoonsunsalted butterdivided
2Pork Tenderloins
1tspsalt and 1 tsp pepper
10fresh basil leaves
1/4tspcayenne
2shallots-small dice
1/4cupbourbon
2large peachespitted and halved*
1/4cupof light brown sugaronly needed if using fresh peaches
Instructions
Stir until the liquid has begun to reduce (about 2-3 minutes) and add in the brown sugar or the peach syrup, cayenne, 1/2 tsp salt, 1/2 tsp pepper and the whole basil leaves. Cook for 1-2 minutes or until the mixture thickens and becomes syrupy. Add in the last Tbsp of butter and stir. If using the canned peaches, add them. Spoon the delicious bourbon glaze over the tenderloin and enjoy!
CIRCLE B RANCH Pork Chops with Peaches and Fresh Basil
PERMISSION TO USE RECIPES FROM MARINA’S KITCHEN
Ingredients
2bone-in Circle B Ranch pork chops4-6 oz. each
Kosher salt & freshly ground black pepper
2Tbsp.olive oil
3peachespits removed, cut into ¼-inch slices
2tsp.zest from 1 lemonplus 2 Tbsp. fresh juice
1tsp.sugar
½tsp.salt
Pinchof dried red chili flakes
¼cupfresh basil leavesroughly chopped
1Tbsp.butter
Instructions
Season the pork chops generously with salt and pepper. Heat 1 Tbsp. olive oil in a 12-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145 degrees F on an instant-read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil. Do not wipe out skillet.
Lower heat to medium low and add the peaches, lemon zest, sugar, salt, and dried chili flakes. Stir gently until the peaches begin to soften but don’t lose their shape, 2 to 3 minutes.
Place the 2 pork chops on separate plates. Pour any juices from the plate back into the skillet and add butter and lemon juice. Cook, scraping up any browned bits from the bottom of the pan and swirling pan until butter is melted and incorporated into the sauce. Season to taste with salt and pepper. Stir in half of basil.
Divide the peaches between the two plates of pork chops and then pour the pan juices on top. Sprinkle with the remaining basil.
I always love cooking with my friend and fellow chef, Marie Dunaway. Today we tackle a few more of her favorite recipes, which I hope will become yours. Enjoy.
Mix water, soy sauce, and corn starch in a measuring cup. In a small sauce pan, add shallots and cornstarch mixture. Simmer until slightly thick. Season with salt and pepper as needed.
