Valentine’s Day Recipes 2023

by
Chef Kathryn prepares some Valentine's Day food.

For Valentine’s Day this year, I am making my B & B Chicken, Red Velvet Cupcakes, and some special Valentine’s Day cocktails. 

Year’s ago, when we were on holiday, we went cross-country skiing with a group of friends. Unfortunately, I fell and broke my arm, but it was my day to cook, and I wouldn’t let a broken arm stop me from cooking. That day I created my B & B Chicken, which I now make every year. So join me as I prepare a Valentine’s Day favorite along with some simple desserts and beverages. I want to thank my fabulous sponsors whose products I used to make this wonderful Valentine’s Day meal, Cornhusker Kitchen’s Duck Fat Spray and Beehealthy Honey. 

red velvet cupcakes
Print Recipe

Red Velvet Cupcakes

Ingredients

  • 1 Red Velvet Cake Mix
  • 3 Eggs
  • 1 1/4 cup water
  • 1/2 cup avocado oil

Instructions

  • Preheat oven to 350F and line 2 muffin pans with cupcake papers. Fill using a 1/4th cup scoop. Bake for 14-19 min. Frost with cool whip or a *honey cream cheese frosting.

Notes

*Honey Cream Cheese Frosting
½ cup unsalted butter, room temperature
8 oz cream cheese, room temperature
¼ cup honey
½ tsp vanilla
Be sure your butter and cream cheese is at room temperature before mixing (Do NOT use whipped cream cheese)
Using a stand mixer with the wire beater (if you don't have a stand mixer, you can use a hand mixer, just make sure it is fluffy before adding honey), whip the butter and cream cheese until fluffy. Be sure to scrape down the sides of the bowl. Next add honey. Mix again until fluffy. Lastly, add pure vanilla extract and mix until incorporated.

 

B&B (Brandy and Benedictine) Chicken
Print Recipe

Chef Kathryn’s B&B Chicken

Ingredients

Poach Chicken

  • 3 chicken breasts
  • 2 cups Chicken Broth
  • 4 cups water

Sauce

  • 1 cup B & B (Brandy and Benedictine)
  • 1 1/2 cups sour cream
  • 6 miniature peppers cleaned and cut into strips or diced
  • 5.25 oz Diced Pimientos approx. 3/4th of a 7 oz jar
  • 2 cans - Cream of Chicken Soup (10.75 oz cans)
  • 2 cans Cream of Mushroom Soup (10.75 oz cans)
  • 15 button mushrooms sliced or chopped
  • 2 Tbsp butter
  • 10 oz bag frozen sweet peas 15 oz can of sweet peas, drained.
  • 1 Tbsp lemon pepper
  • 16-20 oz Half and Half
  • 6 Pepperidge Farms Pastry Puffs Shells baked as directed on package

Instructions

Poach Chicken

  • Bring the Stock and water to a boil and reduce to simmer. Add chicken to liquid and cover for 15 min. Remove from liquid and cut into cubes or shred.
  • Remove breasts and cool to room temp.

Puff Pastry

  • Pre heat oven to 425° F and Bake pastry shells on a cookie sheet on the middle rack bake for 18 to 25 minutes until light brown.

Sauce

  • Chop chicken breasts into bite size pieces.
  • Slice or dice cleaned peppers and set aside
  • In a medium low heat, melt butter in a large skillet and sauté the sliced mushrooms until lightly brown. Note: do not crowd the mushrooms or they will not brown.
  • Next add the chicken, sour cream, cream of mushroom soup, cream of chicken soup, lemon pepper seasoning, miniature peppers, diced Pimiento and B&B. Blend all ingredients together then slowly add half & half to the mixture.
  • Cook chicken mixture for about 35 to 40 minutes on low heat, stirring frequently.
  • Serve on the pastry shells.

 

Feta Strawberry salad
Print Recipe

Chef Kathryn’s Strawberry Feta Salad

Ingredients

Dressing ingrediants

  • ½ cup Canola or Avocado oil
  • ½ cup Raspberry Vinegar
  • ½ cup Brown Sugar
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Bee healthy Honey

Salad ingredients

  • 2 cups salad greens I used romaine torn into bite sized pieces
  • 1 Pint strawberries quartered
  • ½ cup silvered almonds
  • salt and pepper
  • Feta Cheese crumbled

Instructions

Salad Assembly

  • Combine greens, strawberries, and Almonds

Dressing

  • In a small bowl or jar combine oil, brown sugar, vinegar, honey, and Dijon mustard.
  • Taste and adjust to your preference, add freshly ground black pepper. Combine dressing with salad and add crumbled Feta cheese on the top of Salad. Add salt as needed. Remember that Feta is naturally salty.

 

Strawberry Cocktail
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Valentine's Day Beverages

Ingredients

  • Raspberry Fizz
  • 4 Raspberries
  • 2 Scoops Raspberry Sherbert about 1/4 cup
  • Sparkling White Grape Juice
  • Cranberry Gingerale
  • Add 2 berries and one scoop of sherbert to each champagne glass. Top carefully with half grape juice and half gingerale.
  • Valentine's Day Punch
  • 2 cups Cranberry or Pomegranate Juice
  • 2 cups Sparkling White Grape Juice
  • 2 cups Gingerale
  • 1 pint ice cream such as Cherry Cordial, Vanilla, etc.
  • Strawberries and raspberries

Raspberry Fizz

    Valentine's Day Punch

      Instructions

      Raspberry Fizz

      • Add 2 berries and one scoop of sherbert to each champagne glass. Top carefully with half grape juice and half gingerale.

      Valentine's Day Punch

      • Mix juices and ginerale in a punch bowl. Add scoops of the ice cream. Stir mixture. Add berries to serving glasses and top with the punch.

      Fall Subs and Pumpkin Treats

      by
      Fall Subs and Pumpkin Treat

       

      Fall Subs and Pumpkin Treats

      Join Kathryn Raaker as she prepares breakfast, lunch/dinner, and a dessert, which are delicious dishes for fall. First, Kathryn prepares Praline Pumpkin Dessert, Pumpkin Pie Pancakes, and Pumpkin Pie Spice. She prepared the Pumpkin Pie Pancakes on her grill using the Grillmat by Grillight. Then she prepared a side dish to go with the sub sandwich she made. The side dish contains potatoes, onions, carrots, and squash using the same Grillight Mat. The Sub Sandwiches were made with Italian Sausages and grilled thin sliced steak.  Thanks to our sponsors: Cornhuskers Gourmet Duck Spray, Grillight Products, 360 Cookware, and CircleB Ranch & Marina Kitchen.

      Honemade pumpkin pie spices
      Print Recipe

      Homemade Pumpkin Pie Spice

      Ingredients

      • 3 Tbsp ground cinnamon
      • 2 tsp ground ginger
      • 2 tsp nutmeg
      • 1 ½ tsp ground allspice
      • 1 ½ tsp ground cloves

      Instructions

      • Blend together and store in tight fitting Jar

      Notes

      The beauty of homemade spice mixes is that you control the ingredients and thus are assured there are no fillers.
      Praline Pumpkin Dessert
      Print Recipe

      Praline Pumpkin Dessert

      by Betty Crocker
      Servings: 12

      Ingredients

      • 1 can 15 oz pumpkin (not pumpkin pie mix)
      • 1 can 12 oz evaporated milk
      • 3 eggs
      • 1 cup sugar
      • 4 tsp pumpkin pie spice
      • 1 box 15.25 oz Betty Crocker™ Super Moist™,Yellow Cake Mix, or Delights Super Moist™ Spice Cake Mix
      • 1 ½ cups chopped pecans or walnuts
      • ¾ cup butter or margarine melted
      • Whipped cream if desired
      • Additional pumpkin pie spice if desired

      Instructions

      • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
        Praline Pumpkin Dessert-serving

       

      Pumpkin Pancakes
      Print Recipe

      Pumpkin Pie Pancakes

      by Betty Crocker

      Ingredients

      • 1 egg beaten
      • 1 ¼ cups fat-free skim milk
      • 2 cups Bisquick Heart Smart® mix
      • ½ cup canned pumpkin not pumpkin pie mix
      • 1 tsp ground cinnamon
      • ½ tsp ground allspice
      • Real maple syrup if desired

      Instructions

      • Into medium-large bowl, mix all ingredients except syrup until smooth. Batter will be thick. Spray griddle with cooking spray; heat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until bubbles form around edges. Turn pancakes; cook about 3 minutes or until golden brown on bottom. Serve pancakes with maple syrup.

      Notes

      Note: Chef Kathryn cooked the pancakes on GrillMat by Grillight

      Summer Grilling 2022

      by

      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.

      Cornhusker Kitchen

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

       

      Coffee and Molasses Marinated Pork Chop and Grilled Potatoes an Onios
      Print Recipe

      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
      Print Recipe

      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!
      Watermelon Salad with Pearl Mozzarella and Blueberries
      Print Recipe

      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
      • ⅕ 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 and Cheese Appetizer-web
      Print Recipe

      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 with Rassberries and Nectarines-web
      Print Recipe

      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)
      • ⅔ 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
      Print Recipe

      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.

      Cakes and Texas Chili Recipes

      by ⋅ Leave a Comment
      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
      Print Recipe

      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.
      Pistacho Cake with Cream Cheese Frosting
      Print Recipe

      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
      • 1½ 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
      Jd's Chili and Potato Pancakes
      Print Recipe

      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.

      Pork and Saurkraut

      by
      Kathryn Raaker, The Chef, You, and I

      Kathryn prepares her childhood favorite, Pork & Sauerkraut for this episode of The Chef You and I Show. She also prepares her version of Cheesy Stacked Potatoes, as well as, a delicious side salad. Kathryn will prepare a Pork Roast from Circle B Ranch Pork using her 360 Cookware and CornHuskers Duck Fat Gourmet Cooking Spray, which added a great deal of flavor. All in all, these recipes are fun and easy to clean up afterwards. I hope you will enjoy these recipes as much as we did. If you are intrested in purchasing the 360 Cookware, use the code KRaaker20 and get a 20% discount!

      Kathryn's Saurkraut and Pork with Potatoes
      Print Recipe

      BEST EVER PORK ROAST AND SAUERKRAUT

      PERMISSION TO USE THIS RECEIPE FROM MARINA BACKES OF CIRCLE BRANCH PORK

      Ingredients

      • 3-4 lb Boneless Port Loin Roast I used Circle B Ranch brand
      • 2 lb sauerkraut I do not rinse mine
      • 1 Tbsp caraway seeds you can omit this if you hate caraway seeds but for me it makes the dish
      • 1 cup sweet onion chopped
      • 1 Granny Smith apple Peeled and chopped
      • 1 Tbsp Brown Sugar
      • 1 tsp kosher salt
      • 1 tsp black pepper
      • 1/2 tsp paprika
      • 1 cup water optional
      • 2 Tbsp olive oil I used Cornhusker Duck Fat Spray

      Instructions

      • Preheat oven to 325F, rack in the middle. Pat the pork dry and sprinkle the entire roast with salt, pepper and smoke paprika. Heat a large non-stick pan over medium0high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork roast in. Sear on all sides until golden brown – 5-8 minutes per side. Sauté onion and then apples in the same pan.
      • In a lidden 6 qt Dutch Oven, place the sauerkraut all over the bottom. Sprinkle over the caraway seeds, onions, apples, and brown sugar. Place the seared pork roast on top nestling it in the sauerkraut. If you’ve drained your sauerkraut, add the water. If you did not, you do not need the water. You want at least a cup of liquid in the pot.
      • Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads between 145F-150F. While it is cooking, check the pot to ensure that it is not drying out. If needed, add more water. I have never had to but I always add at least a cup of liquid. Remove from the oven once the thermometer reads 145F-150F. Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.
      Cheesy Potato Stacks
      Print Recipe

      Kathryn’s Cheesy Potato Stacks

      Equipment

      • Muffin Pans

      Ingredients

      • 6 medium Yukon gold potatoes scrubbed, thinly sliced
      • ¾ cup freshly grated gruyere cheese
      • ½ cup freshly grated pecorino Romano cheese
      • 1/4 stick butter
      • 1 tsp dried Thyme finely chopped
      • 2 tsp fresh parsley finely chopped
      • 1 tsp lemon Pepper
      • ½ cup half & half
      • 1 tsp kosher salt
      • 1 tsp ground black pepper

      Instructions

      • Preheat oven to 400F
      • In a saucepan over medium heat, add: butter, thyme, half & half, kosher salt, and black pepper. Heat until butter is melted and cream is warm, about 3-4 minutes.
      • While the herb cream warms, slice the potatoes. I used a slicer or sharp knife, thinly slice potatoes using a knife glove or a guard. Place in a large bowl. Pour herb cream over sliced potatoes and add half of the gruyere and pecorino Romano cheese. Toss the sliced potatoes until they are fully coated.
      • In a non-stick muffin pan (if you don’t have non-stick, lightly grease), start stacking the potato slices all the way to the top of the muffin tin. Take the remaining herb cream and evenly disperse over the stacks. Top with the remaining cheese.
      • Cover the muffin pan with parchment paper followed by foil (the parchment will keep the cheese from sticking). Place muffin tin in a sheet pan and place in the oven. Roast for 30 minutes covered, then remove foil/parchment and roast an additional 20 minutes until tops are browned and bubbling.
      • Once the potatoes are done cooking, use a knife or spoon to loosen around the sides and carefully scoop out of the tins.
      Chef Kathryn's Pear and Fruit Salad
      Print Recipe

      Chef Kathryn’s Pear and Fruit and Lettuce Salad with Feta Cheese

      Ingredients

      Salad Ingredients

      • 1 head Red Leaf Lettuce Torn in pieces
      • 1 Cup Strawberries cut in half
      • ½ cup Blueberries
      • 1 cup Seedless green grapes cut in half
      • 1/4 cup pecan Pieces
      • 2 to 3 Bartlett Pears Slice in small pieces
      • 1/2 small red onion Slice in half moon pieces
      • ¼ cup feta cheese

      Dressing

      • 1 to 2 Tbsp Olive Oil
      • 1 Tbsp Honey
      • 2 Tbsp Balsamic Vinegar

      Instructions

      Dressing

      • Whisk olive oil, honey, and balsamic vinegar. (You can also add ingredients to a small mason jar and shake until combined.)

      Salad

      • Prepare your salad I tear the lettuce in medium pieces then add, all the sliced fruit and onion, toss the salad and then sprinkle the nuts and feta cheese to the salad. Add prepared dressing and serve.

      Easter Meal 2021

      by
      Waffle Breakfast Surprise

      This year, I’m going all out to prepare a special meal for my family. It was a great opportunity to utilize my 360 slicer and enjoy a recipe from one of our new sponsors, Circle Branch Farms

      Easter Ham with Apricot Glaze
      Print Recipe

      The Best Bourbon Apricot Glazed Ham

      Ingredients

      • 3/4 cup Apricot Jam
      • 1/4 cup pure maple syrup
      • 1/4 cup whole-grain Dijon mustard
      • 1/4 cup bourbon
      • 2 Tbsp lemon juice fresh if possible
      • 1/2 tsp ground ginger
      • Salt and black pepper to taste
      • 1 4.5 lb boneless Circle B Ranch Hickory Smoked Ham

      Instructions

      • Move oven rack to lower third portion of the oven and preheat to 325° F. Line bottom of a roasting pan with aluminum foil for easy cleanup and set aside.
      • Add apricot jam, maple syrup, Dijon mustard, bourbon, lemon juice, ground ginger and salt and pepper to a mixing bowls and whisk to combine well. Set aside.
      • Remove ham from package and pat dry if too wet. Place ham on roasting rack, flat side down, so the fatty side is facing up. Gently score the ham in a crisscross pattern, and brush all over with 1/2 cup of the prepared glaze. Cover ham loosely with aluminum foil to prevent drying out or burning. Bake for about 1 – 1 1/2 hours, until instant thermometer inserted into the middle of the ham registers 125-130° F.
      • Remove roasting pan from the oven and peel back or remove foil from the top and sides of the ham. Increase oven temperature to 375° F. Brush 6 Tbsp. of glaze over the ham and bake for 20 minutes, brushing ham with additional 6 Tbsp. of glaze every 6-7 minutes. You'll be brushing the ham with glaze approximately 3 times during this step. Be sure to watch that the glaze doesn't burn, but instead turns a rich, deep golden color. Remove roasting pan from oven and place ham on a large cutting board. Tent loosely with foil and let ham rest for 20 minutes before slicing.

      Notes

      By Marina’s Kitchen- Circle B Ranch
      With Permission to use on the show and to give it out
      Print Recipe

      Kathryn’s Scalloped Potatoes

      Course: Main Course
      Cuisine: American

      Ingredients

      • 3 to 4 pounds Yukon Potatoes Thinly sliced
      • 2 to 3 shallots Sliced or finely diced (depending on your preference
      • 2 Tbsp All-purpose flour
      • 1 tsp Lemon Pepper optional
      • 2 cup Mild Cheddar Cheese
      • ½ cup Parmesan shredded cheese
      • 1 stick butter cubed
      • 1 cup Milk
      • 1 cup heavy cream
      • Salt and Pepper to taste

      Instructions

      • Preheat oven to 375° F and grease 13 x 9" pan or Baking dish.
        Peel the potatoes and use either a 360 slicer or a Mandolin into about ¼ to ⅙ inch slices.
        Next, peel and slice the shallots thin (you can also dice very finely).
        Layer the potatoes, shallots, a little flour, some butter, and salt/pepper to each layer, as well as a little cheese.
        Once all the layers are finished, pour the milk and heavy cream over the top of the dish and sprinkle the remaining cheese on top.
        Bake until the potatoes are tender about 50 minutes. Leave uncovered and bake until the top browns. Remove from the oven and let it stand while the sauce thickens.
      • Delicious!!!!!

      Holiday Healthy Recipes for Diabetes and Dialysis Patients

      by ⋅ Leave a Comment

      Kathryn is passionate about healthy cooking so she and NxStage Patient Advocate, Celeste Fuller, prepare some healthy Thanksgiving dishes. Kathryn wants to thank Chef Aaron McCargo from Fresenius Kidney Care for his Rustic Apple Cinnamon Filled Phyllo Pastries recipe.

      Rustic Apple Tarts
      Print Recipe

      Rustic Apple Cinnamon Filled Phyllo Pastries

      Servings: 6 Servings

      Ingredients

      • 4 cups Apples (3½ peeled medium-diced Granny Smith, Gala and/or Honeycrisp apples)
      • ¼ cup light brown sugar
      • 2 tablespoons Butter unsalted, firm
      • ¼ cup Butter unsalted, melted (for buttering phyllo pastry sheets)
      • ¼ teaspoon Cornstarch
      • 1 teaspoon cinnamon
      • ¼ teaspoon nutmeg
      • 2 tablespoons vanilla extract
      • 1 package phyllo dough 6 sheets

      In a Small Bowl:

      • 2 tablespoons cinnamon
      • 3 tablespoons powdered sugar

      Optional Garnish:

      • powdered sugar, fresh mint sprigs, and whipped cream
      • Optional garnish: powdered sugar fresh mint sprigs, and whipped cream

      Instructions

      Apple mixture:

      • Preheat oven to 350° F. In a large sauté pan on medium-high heat, sauté apples in butter for 6–8 minutes. Stir in cinnamon, nutmeg and brown sugar. Cook for an additional 3–4 minutes. In a small cup, mix cornstarch and vanilla extract until dissolved. Stir into apple mixture and cook for an additional two minutes on medium-high heat. Turn off heat and set mixture aside.

      Phyllo dough pastries:

      • Lightly grease a large 6-muffin tin pan. Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go. Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares, leaving some of the squares hanging over the edges of the muffin cups. Fill each phyllo-lined muffin cup halfway to three-quarters full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo-lined muffin cup has equal amounts of apple mixture. Fold excess phyllo dough over the apples in each muffin cup. Bake in preheated oven at 350° F for 8–10 minutes or until golden brown. Optional: Garnish with powdered sugar, fresh mint sprigs and/or whipped cream.

      Notes

      Nutritional Information:
      Calories 280 cal, Total Fat 13 g,  Saturated Fat 8 g, Trans Fat 0 g,  Cholesterol 31 mg,  Sodium 97 mg,  Carbohydrates 38 g,  Protein 2 g,  Phosphorus 33 mg,  Potassium 177 mg, Dietary Fiber 4.9 g,  Calcium 44 mg

      BBQ Turkey Wings
      Print Recipe

      Dry Rubbed Turkey Wings – by Chef McCargo’s Receipe

      Servings: 7 servings

      Ingredients

      • 7 whole turkey wings

      Chef McCargo’s Barbecue Spice Rub:

      • 1 cup packed dark brown sugar
      • 1 teaspoon black pepper
      • 1 teaspoon red pepper flakes
      • 1 teaspoon smoked paprika
      • 2 teaspoons granulated garlic
      • 2 teaspoons dehydrated onion flakes
      • 2 teaspoons dark chili powder
      • 14 tablespoons low-sodium barbecue sauce 2 Tbsp per wing

      Instructions

      • Preheat oven to 375° F.

      Spice Rub Directions:

      • In a small bowl mix, brown sugar, black packed dark brown sugar, black pepper, red pepper flakes, smoked paprika, granulated garlic, dehydrated onion flakes, chili powder.

      Wings Directions:

      • Pat wings dry and pierce with fork on both sides. Rub wings liberally with spice rub, saving 1 tablespoon for later. Place wings on baking sheet tray and bake wrapped in foil for 30 minutes. Remove wings from oven and discard foil, flip over and cook for an additional 30 minutes. Sprinkle rest of seasoning on wings and flip back over. Turn off oven and let wings sit in oven for 15 minutes,
      • Serve with a side of low-sodium barbecue sauce.

      Notes

      Nutrition Per Serving:
      Calories 352,  Total Fat 9 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 103 mg, Sodium 380 mg, Carbohydrates 41 g, Protein 25 g, Phosphorus 159 mg, Potassium 251 mg, Dietary Fiber 0.6 g, Calcium 50 mg

      Pork Loin with Apple Stuffing
      Print Recipe

      Roast Pork Loin With Sweet and Tart Apple Stuffing

      Course: Main Dish
      Cuisine: Thanksgiving
      Servings: 6 servings

      Ingredients

      Cherry Marmalade Glaze:

      • ½ cup sugar-free orange marmalade
      • ¼ cup apple juice
      • ¼ cup dried cherries
      • 1/8 teaspoon cinnamon
      • 1/8 teaspoon nutmeg

      Apple Stuffing:

      • 2 tablespoons canola oil
      • 2 cups packed cubed Hawaiian rolls or any white bread
      • ½ cup finely diced Granny Smith Macintosh or Honey Crisp apple
      • 2 tablespoons unsalted butter
      • 2 tablespoons finely diced onions
      • 2 tablespoons finely diced celery
      • 1 tablespoon fresh thyme or ½ teaspoon dried thyme
      • 1 teaspoon black pepper
      • ½ cup low-sodium chicken stock

      Roast Pork Loin:

      • 1 pound Hormel® natural boneless pork loin
      • 2 18-inch pieces butcher twine

      Instructions

      Cherry Marmalade Glaze:

      • Mix all glaze ingredients in a small saucepan over medium-high heat until marmalade is melted and starts to simmer. Turn off heat and set aside.
      • Preheat oven to 400° F.

      Apple Stuffing:

      • Sauté all ingredients in canola oil except for chicken stock for 2–3 minutes in large sauté pan over medium-high heat. Slowly add chicken stock until moist, but not too wet. (You may not need it all, depending on how much juice is released from the apples during cooking.)
      • Remove from heat and chill to room temperature.

      Pork Loin Directions:

      • Meanwhile, cut five slits about 1 inch apart along the length of the loin, forming several pockets. Stuff each pocket with about 2 tablespoons of stuffing (there should be a little left over). Tie one long piece of twine around the length of the loin and tie additional twine across the shorter length as needed to keep the stuffing in place.
      • Place remaining stuffing on a baking sheet tray, place tied stuffed pork on top and bake for 45 minutes at 400° F or until you reach an internal temperature of 160° F.
      • Spoon on the dried cherry marmalade glaze, shut oven heat off and let rest in oven for 10–15 minutes. Remove pork loin, slice into portions then serve.

      Notes

      Nutrition Per Serving:
      Calories 287, Total Fat 14 g, Saturated Fat 5 g, Trans Fat 0 g, Cholesterol 47 mg, Sodium 338 mg, Carbohydrates 23 g, Protein 16 g, Phosphorus 26 mg, Potassium 330 mg, Dietary Fiber 1 g, Calcium 44 mg

      Orzo Salad
      Print Recipe

      Orzo Salad

      Ingredients

      • ¾ cup orzo pasta (or ¼ box)
      • ¼ cup fresh yellow peppers diced
      • ¼ cup fresh red peppers diced
      • ¼ cup fresh green peppers diced
      • ½ cup fresh red or Vidalia onion diced
      • 2 cups fresh zucchini medium-cubed
      • 2 tablespoons olive oil
      • 3 tablespoons fresh lemon juice
      • 1 teaspoon lemon zest
      • 3 tablespoons Grated Parmesan Cheese
      • 2 tablespoons fresh rosemary chopped
      • ½ teaspoon Black Pepper
      • ½ teaspoon dried Oregano
      • ½ teaspoon Red Pepper Flakes
      • ¼ cup olive oil

      Instructions

      In a small bowl:

      • Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.

      Pasta and Vegetables

      • Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.) Sauté peppers, onions, and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed. Pour lemon mixture over pasta and vegetables. Mix gently. Serve at room temperature or cold.

      Notes

      Nutrition Per Serving:
      Calories 342 cal, Total Fat 22 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 3 mg, Sodium 66 mg, Carbohydrates 30 g, Protein 7 g, Phosphorus 122 mg, Potassium 317 mg, Dietary Fiber 2.8 g, Calcium 77 mg

      Herbed Biscuits
      Print Recipe

      Homemade Herbed Biscuits

      Servings: 12 servings

      Ingredients

      • 1 cups All Purpose Flour
      • 1 teaspoon cream of tartar
      • ½ teaspoon Baking Soda
      • ¼ cup mayonnaise
      • ⅔ cup skim milk
      • 3 tablespoons chives or any other herb fresh or dry to taste
      • nonstick cooking spray or parchment paper

      Instructions

      • Preheat oven to 400° F.
      • Spray cookie sheet with nonstick cooking spray or line with parchment paper.
      • In a large bowl, mix flour, cream of tartar and baking soda. Then mix in mayonnaise with a fork until the mixture resembles coarse cornmeal. In a small bowl, combine milk and herbs, and add to the flour mixture. Stir until combined.
      • Place heaping tablespoons on the cookie sheet.
      • Bake for 10 minutes.
      • Refrigerate until ready to use.

      Notes

      Nutrition Per Serving:
      Calories 109 cal, Total Fat 4 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 2 mg, Sodium 88 mg, Carbohydrates 15 g, Protein 3 g, Phosphorus 34 mg, Potassium 85 mg, Dietary Fiber 0.5 g, Calcium 21 mg

      Father Andrew’s Asian Meal

      by ⋅ Leave a Comment

      Rev. Andrew Umberg, a regular guest chef joins Chef Kathryn Raaker to make a delicious Asian Summer Feast! First, they prepare the marinade for the grilled Asian chicken. Next, they prepare an Asian stir fry with rice. Lastly, they prepare a refreshing Ambrosia to finish off the meal. Enjoy

      Print Recipe

      Grilled Asian Chicken

      Prep Time6 minutes
      Cook Time6 minutes
      Total Time8 hours 12 minutes
      Course: Main Dish
      Cuisine: Meats
      Servings: 4 people

      Ingredients

      • 1/3 1/3 cup 1/3 cup olive oil extra vigin
      • 1/3 1/3 cup low-salt soy sauce
      • 1 Tablespoon garlic, minced optional
      • 2 Tablespoons White Vinegar
      • 1/2 Teaspoon Black Pepper
      • 4 Chicken Breast Boneless and Skinless

      Instructions

      • Add all liquid and dry ingredients and put in medium size bowl that is preferably round with deep well and blend with a spatula until all ingredients are mixed well. Slice the Chicken Breasts in three pieces length wise. Add to marinate refrigerate at least 8 hours. Then Grill until Chicken is done.

      Print Recipe

      Asian Stir Fry

      Prep Time6 minutes
      Cook Time8 minutes
      Total Time14 minutes
      Course: Side Dish
      Cuisine: Comfort Foods
      Servings: 6 people

      Ingredients

      • 1 Bell Green Bell Pepper Slice into 1/4 inch Strips
      • 1 Bell red bell pepper Slice into 1/4 inch Strips
      • 1 Bell Yellow Bell Pepper Slice into 1/4 inch Strips
      • 1 white onion Julianne
      • 1 Whole Green Cabbage Chop into Strips
      • 4 carrots Peel and slice carrots on diagonal in small pieces
      • 2 Bunches Brocolli Cut the tops of Broccoli florets into small pieces
      • 2 Tablespoons Ginger or Ginger paste
      • 2 Tablespoons Molasses
      • 1/3 cup vegetable oil
      • 3 Tablespoons chopped garlic*
      • 1/4 cup of water

      Instructions

      • Prepare vegetables by cutting them or Julianne them, heat wok and pour oil and heat until hot them add garlic and ginger paste then gradually add vegetables do not overcook. Add Molasses and water. Serve with Rice

      Print Recipe

      Ambrosia Salad

      Prep Time8 minutes
      Total Time2 hours 8 minutes
      Course: Dessert
      Servings: 6 people

      Ingredients

      • 2 cans 15 oz canned mandarin oranges rinsed
      • 2 20 Oz Canned Water Based Chunk Pineapple or use half of fresh Pineapple cut in chunks
      • 1/2 cup Toasted Coconut
      • 1 teaspoon Almond Extract
      • 1 cup mini marshmallows
      • 1 cup Light Cool Whipped Topping
      • 12 Maraschino Cherries

      Instructions

      • Drain the Pineapple and save some of the juice, drain the Mandarin oranges, Use large mixing bowl add Pineapple, Mandarin Oranges add the almond extract, and juice reserved from pineapple, add mini marshmallows, mix well then add coconut and Whipped topping. Decorate with Maraschino Cherries Refrigerate for 2 hours and serve in dessert dishes.

      Male Friendly Meals

      by ⋅ Leave a Comment

      In this episode, Kathryn prepares recipes from chef and nutritionist, Clark Bartrum. Explore these male-friendly meals with Kathryn.

      Clark Bartram's Chili
      Print Recipe

      Clark Bartram’s Chili

      Ingredients

      • 2 lbs ground beef (80-85)
      • 1 16 oz can Kidney Beans
      • 1 cup white button mushrooms
      • 1 16 oz can Black Beans
      • 1/2 cup chopped onions
      • 1 14.5 oz can organic chopped tomatoes
      • 1 24 oz jar organic tomato puree
      • 2 Tbsp chili powder
      • garlic to taste (typically, 2-4 cloves, finely minced)
      • pinch Salt

      Instructions

      • Sauté ground beef until it is brown. Place meat into big pot and add all other ingredients. Cook on medium heat, stirring occasionally, for 30-45 minutes.

      Notes

      Recipe and images used with permission from Clark Bartram TestMaxMeals.com

      Print Recipe

      Clark Bartram’s Ginger Beef with Jasmine Rice

      Ingredients

      Homemade Asian Sauce

      • 1/2 cup tamari or low-sodium soy sauce
      • 5 tbsp Sugar-free brown sugar
      • 2 tsp Minced Garlic
      • 1/2 tsp Ginger
      • 2 tsp rice vinegar

      Beef Skillet

      • 4 10 oz packages snow peas
      • 4 Tbsp EV olive oil
      • 2 10 oz packages white button mushrooms sliced thin
      • 7 thinly sliced cuts of beef (sirloin steak strips flank steak)
      • 2 1/2 cups Jasmine Rice
      • 5 cups organic water

      Instructions

      Rice

      • Make the rice. In a large stove top pot, add 5 cups of water and bring to a boil. Stir in rice and reduce heat to low. Cover pot to keep steam inside, 25-35 minutes. Rice will be firm but tender. Fluff the rice

      Asian Sauce

      • Combine all the sauce ingredients in a bowl and whisk. Set aside.

      Beef Skillet

      • Heat a large skillet with 2 tbsp. olive oil. Add thinly sliced mushrooms and snow peas. Cook them on high heat, turning occasionally, until browned. Salt midway. Remove these veggies to a bowl. To the same skillet, on high heat, add 2 more tbsp. of olive oil. Add thinly sliced meat. (NOTE: Do this in 2 batches, to enable each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded.) Cook meat on one side until it browns. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown. Add the sauce to the skillet and stir to combine about 1 minute. Turn off heat and add snow peas and mushrooms - and let sit under a lid for 10-15 minutes before storing.

      Notes

      Recipe and images used with permission from Clark Bartram

      Clark Bartram’s Blackened Fish Taco Salad
      Print Recipe

      Clark Bartram’s Blackened Fish Taco Salad

      Ingredients

      • 7 tilapia filets or other white fish filet
      • 1 15.25 oz can organic corn kernels
      • 1 Tbsp chili powder
      • 1 small red onion sliced
      • 1/2 tsp Cayenne Pepper
      • 1 medium red bell pepper diced
      • 1/2 tsp smoked paprika
      • 1 15 oz can kidney or black beans drained and rinsed
      • 1/4 tsp onion powder
      • 2 12 oz bags shredded iceberg lettuce
      • 1 pinch of oregano
      • 1 10 oz bag shredded purple cabbage
      • 1 tbsp Minced Garlic
      • 4 avocados sliced
      • 1 tbsp fresh cilantro Chopped

      Instructions

      • Pre-heat the oven to 375º. Line a baking sheet with aluminum foil and place the 7 tilapia fillets onto a pan. Be careful not to crowd the pan. Combine spices in a small dish. Sprinkle seasonings over tilapia fillets, season with salt and pepper. Place the fish into the oven for 25 minutes. Poke fish with a fork to see if it’s white and flaky. It might need 5 more minutes. Remove the fish from the oven and sprinkle with lime zest, then place filets aside in large glass dish. Heat a large skillet to medium high with a drizzle of olive oil, corn, red onion and red bell pepper. Sear for 1-2 minutes without stirring. Stir and cook another few minutes until vegetables are tender and caramelized. Add drained and rinsed black beans and heat for 1 minute.

      Notes

      Recipe and images used with permission from Clark Bartram

      Clark Bartram's MeatLoaf
      Print Recipe

      Clark Bartram’s Meatloaf

      Course: Main Dish

      Ingredients

      • 2 Tbsp grass-fed butter
      • 1 pinch coarse sea salt
      • 1 small red onion diced
      • 1 pinch Black Pepper
      • 2 Tbsp Minced Garlic
      • 2 Tbsp Extra Virgin Olive Oil
      • 2 Tbsp fresh cilantro chopped
      • 2 12 oz bags fresh green beans
      • 3 lbs grass-fed organic ground beef 20% fat
      • 2 free-range or cage free eggs beaten
      • 1 cup gluten-free bread crumbs (omit dairy & gluten for 90 days to build testosterone)
      • 1 Tbsp Extra Virgin Olive Oil
      • garlic salt to taste
      • pepper to taste

      Instructions

      • Heat oven to 375º. Melt the butter in a large stove-top skillet. Add the red onion and garlic into the skillet and sweat the mixture until translucent. Place the remaining ingredients and onion mixture into a bowl and mix with your hands. Oil a meatloaf pan (5 x 9” loaf pan) with olive oil and press the mixture into a pan. Cook for 40 minutes. While the meatloaf is cooking grab a large stove top wok and place on the stovetop at medium heat. Add olive oil to base of the wok and then add beans. Stir the beans occasionally until they’ve turned golden brown, about 10-15 minutes. Check the meatloaf with a meat thermometer to see if it has reached 160º. Once the temperature is reached, remove the meatloaf and slice.

      Notes

      Recipe and images used with permission from Clark Bartram

      Australian Asparagus with Bacon

      by ⋅ Leave a Comment
      Australian Asparagus with Bacon

      Australian Asparagus with Bacon
      Print Recipe

      Down-Under Asparagus with Bacon

      Prep Time5 minutes
      Cook Time10 minutes
      Total Time15 minutes
      Course: Side Dish
      Cuisine: Comfort Foods
      Servings: 4

      Ingredients

      • 1 Bunch (12) Asparagus Spears
      • 1 Rasher/piece bacon Thick
      • 1 tablespoon Butter or Dob
      • 2 Sprays olive oil
      • 4 Pieces Aluminum Foil 10x 10 inches

      Instructions

      • Wash asparagus and chop tough ends off. Tear off a piece of foil and double it big enough to hold about 8 asparagus spears. Spray with Olive oil and then add asparagus, chopped Bacon and butter – then fold up the foil so it is sealed tightly and will fit in a fry pan. Heat the frypan and place the foil container in the pan. You should hear it sizzling and it will cook in around 8-10 minutes.