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.
Fun Easter recipes with Terry Young, Katelyn, Rosilynn, and Kathryn

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. 

Easter Pudding Treats

Ingredients

  • 1 6 ct Chocolate SUPER Snack Pack
  • 1 lb Large strawberries rinsed and dried*
  • Skewers for dipping Strawberries
  • 1 pkg orange candy melts
  • 6+ Oreos crushed to look like dirt

Instructions

  • 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/)

Bunny Food or Bait- Fun Eatable Snack

Ingredients

  • 3 cups to 4 cups of White Popcorn I used Store Bought
  • 1 cup thin Stick Pretzels break them in half
  • 1 Bag of Melting Cream White Chocolate chips
  • 1 1/2 cups Corn Chex Cereal
  • 4 Tbsp Pink Sprinkles
  • 16 oz-bag Easter M&M’s Half 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.

Easter Egg Fruit Pizza

Ingredients

  • 16 oz sugar cookie dough
  • 1 1/4 containers Cream Cheese Icing or 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.

Edible Easter Egg Nests with Candy eggs

Ingredients

  • 1 Jar Marshmallow Cream or Fluff or bag of small marshmallows*
  • 4 Tbsp butter
  • 6 cups Rice Krispies
  • 1 tsp vanilla 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, melted
Add 1 bag of mini marshmallows
once 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.
Chef Kathryn and Chef Terry with the Old English Show

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.

Shepherd’s Pie – Chef Kathryn’s Version

Ingredients

  • 8-10 Large Golden potatoes peeled and cubed
  • 1 cup sour cream
  • 2 Tbsp Butter
  • 1 egg yolk
  • 1 tsp Pepper
  • 1 lb. Ground Beef 80 to 90% Fat free
  • 1 tsp salt
  • ¼ cup tomato paste
  • 16 oz can diced tomatoes with juice
  • 1 cup shredded carrots
  • 1 medium onion chopped fine
  • ½ cup frozen Peas
  • 2 Tbsp Fresh Parsley chopped
  • 1 jar Beef Gravy

Instructions

  • 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 Terry Young’s Honey Coin Carrots

Ingredients

  • 5 carrots sliced into ¼ rounds
  • ¼ cup butter melted
  • 2 Tbsp Honey

Instructions

  • Add water to cover the carrots – we microwaved them for 5 minutes. Then take out add carrots add melted butter and honey serve as a side dish.

Chef Kathryn Americano Greek Salad and her own dressing

Ingredients

  • 1/2 tsp. dried oregano
  • 3 cups romaine lettuce -pre-washed and torn into bite size pieces
  • 1 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup sweet onion cut into thin slivers
  • 1/2 cup black olives -pitted
  • 1/4 cup feta cheese crumbles

Dressing

  • ¼ cup lemon olive oil
  • ¼ cup 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.

Dressing

  • Add to salad and serve.

Mini Pudding Dessert

Ingredients

  • Athens Phyllo Shells
  • Store made Pudding

Instructions

  • Put about a tablespoon of pudding into the shells and then added different toppings like sprinkles, chocolate syrup whatever you desire for a topping.

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.

Ritz Cracker Chicken Casserole

Permission to use recipe by Marty Schultes
Course: Main Course
Cuisine: American

Ingredients

  • 1 Rotisserie Chicken
  • 2 cans 10 oz Cream Chicken Soup or One 20 Oz Can
  • 16 oz Sour Cream
  • 1/2 cup Silvered Almonds
  • 8 oz Sliced water chestnuts
  • 1 Stick of unsalted Butter
  • 2 sleeves Ritz Crackers Crushed

Instructions

  • Pre Heat oven to 375
  • Directions
  • Grease bottom of Casserole Dish
  • 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.

Roasted Cauliflower

Marty Schultes Permission to use and she taught us how to make it on the show

Ingredients

  • 1 Large Head of Cauliflower
  • ½ cup of Mayonnaise
  • 1 16 oz package of provolone cheese slices
  • 8 oz container of shredded parmesan cheese
  • 1 10 oz Package 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.

Kathryn’s Fruit Salad

Ingredients

  • 2 Kiwi Sliced
  • 3 Tangerine Peel and taken apart
  • 2 apples Peel and chop in small pieces
  • 20 Red or Black seedless grapes cut in half
  • 1 Banana Sliced
  • 10 Strawberries Sliced
  • 1 pint Raspberries
  • 1 Mango cut into small pieces
  • ½ cup orange juice

Instructions

  • In a medium size bowl assemble all the cut-up fruit toss and add the orange juice to the fruit and toss
  • Refrigerate for at least ½ hour then put in serving dishes and top with Cool Whip
Chef Kathryn from the JD's Chili show

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.”

German Apple Cake

Course: Dessert
Cuisine: German Foods
Calories: 208kcal
Author: kraaker

Ingredients

  • 4 small apples
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 2 tsp vanilla sugar or vanilla extract
  • 2 tsp fresh lemon juice 3 large eggs
  • 4 eggs room temperature
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp milk
  • ½ cup Powdered sugar to sprinkle on the cooled cake

Instructions

  • 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.

Lemon Pistachio Cake with Cream Cheese Frosting

Ingredients

Cake

  • 1 cup shelled roasted pistachios crush them in food processor for about 30 seconds or less
  • ½ cup of pistachios more for topping – Crushed
  • Zest of 2 lemons
  • cups cake flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup sour cream
  • 1 tsp vanilla extract 1/3 cup whole milk
  • ½ cup unsalted butter Softened
  • 1 cup sugar
  • ¾ tsp kosher salt
  • 3 eggs room Temperature

Frosting

  • ¾ cup ¾ cup Cream Cheese softened
  • 1 cup powdered sugar
  • 1 Tbsp heavy whipping cream or 2 Tbsp of Half and Half
  • 1 Tbsp grated lemon zest
  • 1 tsp Lemon 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

Best Chili Ever- Served over Potato Pancakes

Ingredients

Diana Anderson's Best Chili Ever

  • 1 ½ lbs of ground pork (from Circle B Ranch go to www.circlebranchpork.com to order.)
  • 1 Jar JD’s Chili Tequila Lime Chili Fixins (to order https://www.jdschiliparlor.com/shop/)
  • ½ to ¾ cup water
  • ¼ cup yellow pepper I used the mini peppers
  • ¼ cup red pepper I did not have the yellow pepper so added more of the red.
  • ¼ cup orange Juice
  • 2 tbsp Avocado Oil- I sprayed my pan with Corn Huskers Gourmet Duck Fat Spray
  • 1 1/2 shallots chopped (Diana uses ¼ onion diced)
  • 1 clove garlic chopped (I omitted the garlic)

Potato Pancakes

  • 3 – 3 1/2 cups Frozen 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.)
  • 2 eggs Beaten
  • 2 Tbsp Flour
  • ¼ tsp Baking Powder
  • 1 ½ tsp 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.
Valentine's Day

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.

Kathryn’s Tomato and Mozzarella Appetizer

Ingredients

  • 1 Lg Heritage Tomato cut into 1/4-inch slices
  • 8 oz fresh mozzarella cheese cut into 1/4-inch slices
  • 2 Tbsp Extra Virgin Olive Oil*
  • 2 Tbsp balsamic vinegar
  • 4 to 6 Leaf Lettuce Pieces butter is good, but any leafy lettuce is okay.
  • 2 Tbsp fresh basil leaves chopped
  • 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

Kathryn’s Stuffed Mushrooms

Ingredients

  • 4 to 8 Lg Button Mushrooms
  • 8 oz Ground Pork Sausage I used Circle B Ranch Pork
  • 2 Tbsp olive oil
  • 1/2 sm onion diced
  • 2 to 3 Tbsp Fresh Basil and Parsley Chopped
  • ½ cup Philadelphia Garden Cream Cheese
  • ½ cup Panko Crumbs
  • ½ cup shredded Parmesan
  • 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

  • 1 sm onion diced
  • 2 Circle B Ranch Pork Chops
  • 2 Tbsp Peach Apricot Marmalade
  • 2 Tbsp Marina’s Cranberry Chutney
  • 2 Tbsp low salt soy sauce
  • 1 piece ginger diced
  • 2 Tbsp white wine should be one you would drink
  • 1 Tbsp Dijon Mustard
  • 1/4 cup Olive 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.

Kathryn’s Lemon Balsamic Asparagus

Ingredients

  • 1 Bundle Fresh Asparagus Trim tough ends
  • ¼ cup Balsamic Vinegar
  • ¼ cup Lemon Olive oil* see note
  • 2 Tbsp lemon Juice
  • 7 oz jar chopped pimento
  • Salt and Pepper to Taste

Instructions

  • 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 8 Strawberries sliced (leave two strawberries whole for topper)
  • 8 oz Raspberries
  • Angel Food Cake I used a store bought
  • 8 oz carton 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.
Kathryn and Marty-Vegetarian Cooking II

I love cooking with my friend, Marty Schultz and this time on The Chef, You and I, we will be preparing some of her favorite recipes. 

Puff Pastry Veggie Crown

Ingredients

  • 3 Zucchini
  • 12 oz Campari Tomatoes Sliced or quartered
  • 8 oz Feta Cheese
  • 2 eggs
  • 8 oz Pine nuts

Instructions

  • 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.

Potato Soup

Ingredients

  • 1 Large onion diced
  • 1/2 cup carrots sliced thin
  • 1 lb bacon chopped
  • 2 Stalks celery finely diced
  • 3 cloves garlic minced
  • 8 russet potatoes peeled and cubed
  • 4 cups chicken broth Make sure potatoes are completely covered
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1 cup heavy cream or half and half
  • 1 tsp dried tarragon
  • 1/3 cup kale can use frozen thawed Kale as well stems 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.

Notes

Inspired by Bunny’s Warm Oven Recipe

Marty’s Puff Pastry Apple Turnovers

Permission Granted to use the Recipe

Ingredients

  • 5 medium Granny Smith Apples cut into small pieces
  • 1 sheet Puff Pastry
  • 1 cup Sugar
  • 2 eggs
  • Cinnamon to taste

Instructions

  • 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.

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.
Chef Kathryn's Peach Salad-web
I love cooking with my granddaughter, Cassie during a recent visit. Come and watch as we prepare some of her favorites.

This summer my granddaughter and I prepared a few desserts before I made some pork recipes courtesy of Marina’s Kitchen and Circle B Ranch pork.

Cassie making Brownie

Ingredients

  • 1 box of Chocolate Brownie Mix (We used Betty Crocker Fudge Brownie Mix)
  • 2 eggs
  • ½ cup vegetable oil
  • 3 Tbsp Water

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.
  • Put brownies aside to cool

Kathryn’s Edible cookie dough

Ingredients

  • ¼ cup sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 ½ cups flour In a Microwave safe bowl (microwave for 1 minute)
  • 1 1/4 cups brown sugar tightly packed
  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup semisweet chocolate chips
  • 1 ½ Tbsp milk
  • 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

Smore cookies – Kathryn Raaker’s Recipe

Ingredients

  • 8 Marshmallows
  • 8 double graham crackers
  • 10 Hershey Chocolate Bars Squares
  • Hershey’s cookies dough

Instructions

  • 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 1/2 tablespoons unsalted butter divided
  • 2 Pork Tenderloins
  • 1 tsp salt and 1 tsp pepper
  • 10 fresh basil leaves
  • 1/4 tsp cayenne
  • 2 shallots-small dice
  • 1/4 cup bourbon
  • 2 large peaches pitted and halved*
  • 1/4 cup of light brown sugar only 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

  • 2 bone-in Circle B Ranch pork chops 4-6 oz. each
  • Kosher salt & freshly ground black pepper
  • 2 Tbsp. olive oil
  • 3 peaches pits removed, cut into ¼-inch slices
  • 2 tsp. zest from 1 lemon plus 2 Tbsp. fresh juice
  • 1 tsp. sugar
  • ½ tsp. salt
  • Pinch of dried red chili flakes
  • ¼ cup fresh basil leaves roughly chopped
  • 1 Tbsp. 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.
  • Serve immediately.
Fried Fish Balls

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.

Pancit Canton with shrimp and veggies

Ingredients

  • 2 lbs Raw Shrimp with heads and tails
  • ¼ cup Canola Oil
  • Shells of shrimp head and tail taken off
  • ½ head Chinese Cabbage
  • 2 large carrots chopped
  • 5 Scallions chopped
  • 1 teaspoon Garlic minced
  • 1 pkg Asian Stir Fry Vegetables
  • 1 lrg Bok Choy chopped
  • 1 box Shiitake mushrooms sliced
  • 1-2 pkg Pancit Canton Noodles or Egg flour noodles
  • 3 Tbsp Soy sauce
  • Salt taste & Pepper to Taste

Instructions

  • Stir fry all the veggies till tender in canola oil
  • Add soy sauce and spices
  • Add Raw the shrimp we did it in a separate pan then add broth or water cool shrimp and peel shrimp set aside.
  • Add the crispy noodles until slightly soft
  • Add veggie broth or just water and juice from the cooked shrimp add cooked shrimps.
  • Use chopsticks to avoid mashing the noodles
  • Serve right away

Dipping sauce for Fried fish balls on skewers

A popular street food

Ingredients

  • Frozen Pollack Fish Balls from Asian Market
  • 1-1/2 c water
  • 1/2 c sugar
  • 1-1/2 tbsp soy sauce
  • 3 Tbsp cornstarch
  • 1/8 tsp ground pepper
  • 1 shallot bulb finely diced
  • 1/4 tsp salt

Instructions

  • 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.
  • Fry fish balls according to package instructions.
  • Serve with dipping sauce.

Avocado Shake

Ingredients

  • 2 Avocados
  • 2 cups of Almond Milk or 1 can of Condensed Milk
  • 5 ice cubes approx
  • Sugar to taste

Instructions

  • Cut Avocado in Half scoop out the flesh
  • Drop in blender
  • Half filled with milk
  • Add Ice Sugar and Blend
  • Then Serve in Tall Glasses
  • With Straw

Mango Royale or Mango float

This is a No bake dessert just assemble this icebox cake night before

Ingredients

  • 1 3/4 cups Nestle cream or table cream
  • 3/4 cups Condensed milk
  • 1 pkg Brojas (Lady's Fingers) (optional: 15 full sheet Graham crackers)
  • 2-3 ripe champagne Mangos* (ataulfo, yellow or Manila mangoes)

Instructions

  • Line up 9 inch pan with parchment paper let the edges over hang
  • Lay down Lady’s fingers or graham crackers cut to fit
  • In a Chilled bowl, Whip cream and slowly add condensed milk until soft peaks form
  • Spread cream mixture in top and layer the cut up mangoes
  • Repeat until you have three tiers
  • Seal top
  • Chill overnight or freeze to turn it into ice cream cake
  • -Serve by lifting cake off pan with parchment paper overhang and cut into serving slices
  • (The Whipped cream softens graham crackers to sponge cake texture. Then whipped cream firms up into rich luscious filling)