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

My recipe for Garlic-free Lemon pepper is below.

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

 

Coffee-Molasses Marinated Pork Chops

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

Ingredients

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

Instructions

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

Blackberry Cobbler

Inspired by Marina’s Kitchen and Southern Living

Ingredients

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

Instructions

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

Kathryn’s Raaker’s Fresh Watermelon Salad

Ingredients

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

Instructions

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

Kathryn’s Cucumber Appetizer

Servings: 1

Ingredients

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

Instructions

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

Summer Fruit Tart

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

Ingredients

Pie Crust

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

Filling

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

Instructions

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

Kathryn’s Garlic-Free Lemon Pepper

Ingredients

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

Instructions

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

Freeze Those Lemons

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

Kathryn and Terri prepare various favorite recipes from Japan.

Kathryn’s Green Tea Cheesecake

Adaptation of a Green Tea Cheesecake
Servings: 8 Slices
Author: Kathryn Raaker

Ingredients

  • 16 oz Cream Cheese Softened to Room Temp
  • 2 large eggs beaten
  • 1 cup sugar
  • 1 ½ Tbsp green tea powder
  • 2 ½ to 3 tsp Vanilla Extract
  • 1 9 in graham cracker pie crust
  • 8 Raspberries Fresh (as a garnish)

Instructions

  • Preheat Oven to 350° F.
    In a large bowl, beat together the cream cheese and sugar until very smooth.
    Then mix in the green tea powder, eggs, and vanilla until light and creamy; pour into the graham cracker crust.
    Bake in the preheated oven for 30-35 minutes or until the center jiggles evenly when the pie is shaken lightly.
    Refrigerate 1 hour before serving. Garnish with Raspberries (optional)

Sushi Rice and Preparing Sushi Rolls

Ingredients

  • 2 cups Sushi Rice
  • 3 cups water
  • ½ rice vinegar
  • 1 Tbsp vegetable oil
  • ¼ cup granulated sugar
  • 1 teaspoon salt

Instructions

  • Directions for making rice for Sushi rolls and preparing the Sushi Roll
  • Rinse rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to boil then reduce to low, cover and cook for 20 minutes. Rice should be tender water should be absorbed. Cool until cool enough to handle. In a small pan combine the rice vinegar, oil, sugar and salt cook over medium heat until the sugar dissolves. Then stir in the cooked rice it will seem very wet. Keep stirring and the rice will dry as it cools.
  • Slice diagonally in thin strips your favorite vegetables and shrimp or other fish for the sushi. Then place seaweed layer on a bamboo mat and then spread rice onto the seaweed. In the middle of the mat with the rice add the sliced prepared vegetables and or fish in a small even row. Roll the bamboo into a long roll by first folding the bottom third in then roll it up. Cut down the middle of the roll, take each half and place them parallel to each other.

Kathryn’s Japanese Dressing

Ingredients

  • 3 tablespoons mirin Japanese sweet wine
  • 1 tablespoon champagne vinegar
  • 1 ½ teaspoons sunflower seed oil
  • 1 ½ teaspoons hazelnut oil
  • 1 ¾ Teaspoon granulated sugar
  • ¼ teaspoon toasted sesame oil
  • ¼ teaspoon ground ginger

Instructions

  • Beat mirin, champagne vinegar, sunflower seed oil, hazelnut oil, sugar, sesame oil, and ground ginger together in a bowl until smooth. Let dressing sit at room temperature until the flavors blend, at least 30 minutes.

Japanese Style Pork Ribs

Ingredients

  • 3 to 4 pounds Baby Back Ribs Pork
  • 1 cup soy sauce
  • ½ cup sake
  • 4 Tbsp honey
  • 2 Tbsp olive oil

Instructions

  • Prepare the ribs by removing the silvery skin from the back of the Ribs. Then dry with paper towels.
  • Mix soy sauce, sake, and honey together in a small bowl and set aside. I cooked the ribs in a Hot pot and until they were done about 30 minutes. Then I browned them in a skillet about 3 minutes on either side.
  • I then basted each rib with the sauce and then heated the ribs in the 350 oven for about 10 minutes took them out plated them served.

Japanese Udon Soup

Ingredients

  • 6 cups prepared dashi stock
  • 1 pound chicken breasts cut into chunks
  • 3 carrots sliced in small rings
  • 1/3 cup low sodium soy sauce
  • 3 ½ Tbsp Mirin
  • ¾ tsp sugar
  • 12 oz 1firm tofu cubed (optional)
  • ¾ pound Shiitake mushrooms
  • 5 ribs and leaves of bok choy chopped
  • 9 oz fresh udon noodles
  • 4 eggs
  • 2 leeks

Instructions

  • Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
  • Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.

Happy Cinco de Mayo

Kathryn and fellow chef and friend, Donna Griffin, prepare a Cinco de Mayo feast beginning with traditional Margaritas. Enjoy each recipe found below.

Traditional Margaritas

Course: Beverage
Cuisine: Alcoholic Drinks
Servings: 4 drinks

Ingredients

  • 2 cups Ice cubes
  • 3/4 cup tequila 3/4 cup tequila 3/4 cup tequila
  • 1/3 cup lime juice Fresh
  • 1/4 cup powdered sugar
  • 1 Tbsp egg white You can use Pasteurized egg whites or one small egg white
  • 1/2 oz Triple Sec
  • Lime slices Lime slices Lime slices

Instructions

  • In a blender container, combine the crushed ice, tequila, lime juice, powdered sugar, egg white, and Triple Sec. Cover and blend till very frothy.  Transfer to a pitcher; garnish with lime slices.  Serve in salt-rimmed cocktail glasses. Rub lime wedge on glass rim and invert glass into rim salt.

Cinco de Mayo Fruit Salad

Course: Side Dish

Ingredients

Salad Ingrediants

  • 1/2 honeydew melon cubed or make melon balls
  • 1/2 cantaloupe cubed or make melon balls
  • 1/2 large ripe papaya peeled, seeded, cubed
  • 1 pint strawberries stemmed, halved
  • 1 cup pineapple chunks Fresh is best but canned is okay.
  • Fresh Mint Garnish

Jalapeño-Citrus Dressing

  • 1/3 cup orange juice Fresh squeezed is best
  • 3 Tbsp Fresh Lime Juice
  • 3 Tbsp Fresh Mint minced
  • 1 Tbsp sugar or honey (may also use Agave)

Instructions

Salad

  • Scoop seeds from the melons. Remove fruit from rind with a peeler or knife and using a melon baller or cut into 3/4 inch wedges. Place in large bowl. Add papaya, strawberries, pineapple and Jalapeño-Citrus Dressing; gently toss to combine. Serve immediately or cover and refrigerate up to 3 hours. Garnish with mint leaves.

Jalapeño-Citrus Dressing

  • Combine orange juice, lime juice, mint, jalapeños and sugar in small bowl; mix well.

Spanish Chicken and Rice

In large stockpot or skillet melt 1/2 cup of butter and then add a little olive oil, then brown 1 chopped onion chopped garlic brown slightly then add 1 bunch of parsley chopped add the chopped peppers and cook until limp, and cooked chicken and spices. Chop 1 bunch parsley Chop 1 sweet onion Chop 1 red bell pepper Chop 1 orange bell pepper Chop 5 cloves garlic Mix the chicken and veggies all together in large bowl and turn out into a casserole dish. Garnish with chopped parsley
Course: Main Dish
Cuisine: Meats, Mexican
Servings: 4 servings

Ingredients

  • 1 Pkg Saffron Yellow Rice (Cook as directed)
  • 1 Packet Sazon Goya Seasoning (for rice)
  • 4 boneless, skinless chicken breasts cut into 1/2 inch chunks
  • 1 Medium Sweet onion (Maya, Vidalia, etc.) Chopped
  • 1 Chop 1 red bell pepper Chop 1 red bell pepper Chopped
  • 1 Chop 1 orange bell pepper Chop 1 orange bell pepper Chopped
  • 5 Chop 5 cloves garlic Chop 5 cloves garlic Chopped
  • 1 Tbsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/3 cup Mojo Sauce
  • 1/2 cup Butter
  • 4-5 Tbs Extra Virgin Olive Oil Divided
  • 1 bunch Flat Leaf Parsley Chopped

Instructions

Saffron Rice

  • Cook Saffron Yellow Rice as directed but add 1 packet of Sazon Goya B

Chicken

  • Cut four chicken breast halves into approx 1/2 inch chunks. In a deep skillet with 3 to 4 tablespoons of olive oil brown the chicken. Cook till no longer pink inside and remove from skillet.

Vegetables

  • Sauté all until veggies are tender but still have a crunch. Sprinkle with salt and pepper and add Mojo and Sazon. Mix the chicken and veggies all together in large bowl and turn out into a casserole dish. Dress with Parsley for Presentation.

Sopapilla Cheesecake

Course: Dessert
Cuisine: Mexican
Author: Kathryn Raaker

Ingredients

Main Ingrediants

  • 16 oz Soft Philadelphia cream cheese (Two 8 oz packages)
  • 1 1/2 cups Granulated Sugar
  • 1 tsp vanilla extract
  • 2 cans 8 ounce cans crescent roll dough sheets (if grocer doesn't have, use the crescent rolls but do NOT separate)
  • 1/2 cup Butter melted

Cinnamon Sugar Topping

  • 1/2 cup Granulated Sugar
  • 1 tsp Ground Cinnamon

Instructions

  • Preheat an oven to 350º F (175º C). Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown about 45 minutes. Cool completely in the pan before cutting into 12 squares.

Notes

º

Fried Sweet Plantains

Course: Side Dish

Ingredients

  • 1 cup Organic coconut oil
  • 6 Ripe Plantains (Skins will be black)
  • 1/2 cup Granulated Sugar
  • 1 tsp kosher salt
  • Pinch freshly ground pepper (to taste)

Instructions

  • Remove skins and slice plantains on the diagonal. Heat organic coconut oil to in skillet to about 350º Fry in skillet until lightly browned on both sides. Do NOT crowd the skillet, fry in batches. Sprinkle with salt, pepper and sugar Drain on paper towel and sprinkle with remaining sugar Enjoy!

Notes

350º

Traditional Margaritas

Course: Beverage
Cuisine: Alcoholic Drinks
Servings: 4 drinks

Ingredients

  • 2 cups Ice cubes
  • 3/4 cup tequila 3/4 cup tequila 3/4 cup tequila
  • 1/3 cup lime juice Fresh
  • 1/4 cup powdered sugar
  • 1 Tbsp egg white You can use Pasteurized egg whites or one small egg white
  • 1/2 oz Triple Sec
  • Lime slices Lime slices Lime slices

Instructions

  • In a blender container, combine the crushed ice, tequila, lime juice, powdered sugar, egg white, and Triple Sec. Cover and blend till very frothy.  Transfer to a pitcher; garnish with lime slices.  Serve in salt-rimmed cocktail glasses. Rub lime wedge on glass rim and invert glass into rim salt.