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.
ham dishes

Kathryn once again prepares Easter Bread from an old family recipe from Poland. Kathryn also prepares various dishes from ham provided by Circle B Ranch Pork.

Bochenek Easter Bread Recipe

From Chris & Mary August handed down from Chris’s Mother, Marianna Louska Bochenek. Permission to use. This recipe is so close to my Grandmother Stella Bochenek's Recipe

Ingredients

  • 1 qt Milk
  • 1 lb Salted Butter
  • 5 lb All Purpose Flour
  • 12 Egg Yolks
  • 1 cup Sugar
  • 1 heaping tsp salt
  • 2 tsp Vanilla depends on taste, add less or more
  • 1 1/2 cups Golden Raisins
  • 2 Packets Fast Rising Yeast
  • ¾ cup hot tap water about 104° to 110°

Instructions

  • (For yeast Preparation) in a small bowl pour two packets of yeast an add water stir and let sit

Directions

  • Pour flour in a large Baking Pan – I used an Extra Large Pan and then make a hole in the center and add prepared yeast and sprinkle with a little flour. In a another bowl add softened butter and use mixer and cream butter add sugar and beat until smooth then add salt and vanilla and gradually add milk. Mix thoroughly and add golden raisins and fold into the mixture.
  • Pour wet ingredients into the flour and start kneading until the dough comes off your fingers easily and the sides of the pan. Cover and let rise in warm place until doubles about 1 1/2hour. The take-off cloth and punch down thoroughly all over the risen dough in the pan. Then cover and let rise again until it doubles. Grease and flour pans.
  • Meantime Pre-heat oven to 350 degrees, divide the dough equally into pans equally and then cover and let rise again until it doubles. Make and egg wash and then use a brush and brush wash on top of each individual bread. Place Pans in Oven I did three in the back of the shelf and two in the front. And midway through the baking time I moved the ones in the back to the front. I baked my bread for 45 to 50 minutes or until using a long wooden skewer comes out clean. Put bread on cooling racks for 10 minutes. Take out of pans and serve with butter or jam. Delicious!!!!
    Bochenek Easter Bread loaves

HAM SLIDERS WITH PIMENTO CHEESE SPREAD

Ingredients

  • ½ cup mayonnaise
  • 2 cups shredded Cheddar cheese
  • 1 4 oz. jar pimento peppers, drained and chopped
  • ½ pound Circle B Ranch Hickory Smoked sliced ham
  • 4 Tbsp. cream cheese softened
  • 2 Tbsp. poppy seeds
  • 1 tsp. garlic powder
  • 1 tsp. coarse salt
  • 12 mini rolls
  • 4 Tbsp. butter melted

Instructions

  • Preheat oven to 350°F.
  • Make the pimento cheese spread. In a medium bowl, combine mayonnaise, Cheddar, pimento peppers and cream cheese. Stir until evenly combined. Season with salt and pepper to taste. In a 9×13-inch baking dish, lay down the bottom halves of the mini-rolls. Spread the pimento cheese spread on top of the bread and evenly lay ham slices on top of the pimento layer. Top with more pimento spread, then place the other halves of the rolls on top. Brush the bread with melted butter. Sprinkle with poppy seeds, garlic powder and salt. Cover with foil and bake for 10-15 minutes, until the cheese begins to melt and rolls are golden. For a more toasted bun, uncover the pan during the last few minutes of baking.

Best Ham Salad Recipe

With permission to use from Circle B Kitchen

Ingredients

  • 2 Pounds of Circle B Ranch Hickory Smoked Ham
  • 1 Cup Sweet Pickle Relish I used bread and butter pickles I had made
  • 1 Cup Mayonnaise
  • 1 Tbsp Celery Seeds
  • 1 ½ tsp Yellow Mustard
  • 1 tsp Refrigerated Horseradish
  • ½ tsp PT Garden Lemon Pepper
  • 1 French loaf to Make Crostini optional

Instructions

  • Cut the ham into cubes, place in a food processor and process until coarsely ground. Stop occasionally to scrape the sides. Place ground ham in a bowl, stir in pickle relish and remaining ingredients. Serve on crostini or crackers.

THE BEST SPLIT PEA SOUP RECIPE WITH HAM

Course: Soup

Ingredients

  • 1/4 cup unsalted butter
  • 2 cups chopped onion
  • 1 cup diced carrot 1/4-inch dice
  • 1 cup diced celery 1/4-inch dice
  • 1 tsp kosher salt to taste
  • 1/2 tsp freshly-ground black pepper plus additional to taste
  • 2 cloves garlic* minced (*not in mine)
  • 1 pound dried split peas rinsed and sorted
  • 1 large bay leaf or 2 small
  • 1 tsp dried oregano
  • 8 cups chicken stock Homemade is best
  • 1 cup leftover Circle B Ranch Hickory Smoked ham

Instructions

  • In a large pot or Dutch oven, melt butter until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
  • Add bay leaf, and 1 teaspoon oregano. Stir in chicken stock. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)
  • Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard bay leaf. Season to taste with salt, if needed.
Thankgiving Dinner 2020

Please enjoy this encoure of our 2020 Thanksgiving show. We are hoping that this year, 2021, you are able to gather with friends and family to celebrate another Thanksgiving holiday.  

Kathryn’s Sweet Potato Casserole

Ingredients

  • 20 oz can Yams or Sweet Potatoes (I use Bruce’s Yams)
  • ½ cup Brown Sugar
  • 1 red apple chopped into small cubes
  • 8 oz can crushed pineapple drained and reserve liquid
  • 1 tsp cinnamon
  • 1 tsp Pumpkin Pie spice*
  • 2 Tbsp Honey
  • ¼ cup dried dates chopped
  • ½ cup graham cracker crumbs
  • 6 Tbsp Butter melted (Reserve 2 Tbsp for topping)
  • 1/3 cup chopped pecans optional

Instructions

  • Drain the Canned Yams pour into a bowl and Mash with Potato Masher add melted butter and spices add the juice from the crushed pineapple blend into the potatoes. Then add chopped apple and crushed pineapple and dried dates fold into the mashed potatoes. Spray a Casserole dish I used an 8” square dish. Add Mashed Potatoes to Casserole Dish smooth the top and then pour graham croaker crumbs over the top of the Potatoes sprinkle the nuts on top and then add melted butter. Put in the Microwave Heat on high for 7 to 8 minutes and serve.

Notes

*Note: You can make your own pumpkin spice by combining the following ingredients and putting them in a small mason jar. Use ONLY 1 tsp of this mixture.
4 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg

Kathryn’s Pork in the Pumpkin or Pig in the Pumpkin

Ingredients

  • 3 to 4 lbs. Pork Butt or shoulder boneless, cut pork into 1 ½ inch pieces
  • 1 Tbsp Kosher salt
  • ½ to ¾ tsp Cayenne Pepper
  • 1 Tbsp Freshly Ground Pepper
  • 1 Tbsp Fresh Thyme
  • 1 Tbsp Lemon Pepper
  • 1 Tbsp fresh rosemary chopped
  • 1 tsp fennel seeds crushed
  • 1 ¼ cup shallots thinly sliced-divided
  • 3 to 4 Tbsp all-purpose flour
  • 2 cups apple cider
  • ½ cup white wine
  • 1 Tbsp olive oil
  • 1 volleyball-sized pumpkin (Type to make Pumpkin Pies)

Instructions

  • Pre Heat oven to 350° F
  • To prepare the Pumpkin, insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the ‘lid’. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
  • Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, Lemon and Pepper and shallots. Mix thoroughly then Add Flour and mix thoroughly to coat the meat.
  • Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes to 4 minutes per side. Gradually put the Meat inside the Pumpkin until it fills the Pumpkin. Then pour the Wine and Apple Cider into the Pumpkin then add the additional sliced shallots to the top of the meat and then put the top on the Pumpkin. I used a 9X13 Baking pan which I had sprayed with Pam.
  • Place the Pumpkin in the Center of the Pan and Bake for 3 ½ Hours. Meat will be very tender.
  • Once the Meat is out of the Pumpkin, slice the Pumpkin and serve with the Meat.
  • Serve with Vegetables such as Brussel Sprouts or Peas.

Father Umberg’s Carmel Apple Salad

Ingredients

  • 2 to 3 Granny Smith Apples chopped in cubes
  • ¼ cup chopped pecans
  • 3 Tbsp craisins
  • 3 Tbsp Carmel Syrup

Instructions

  • Chop up the apples add to a bowl add chopped pecans and then add the craisins
  • mix together and add the Carmel Syrup and mix 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.

Father Umberg’s Sautéed Kale with Garlic

Ingredients

  • 2 bunches Fresh Kale remove stems & chop
  • 2 Tbsp Virgin Olive oil
  • 1 tsp Crushed Red Pepper
  • 2 ½ tsp salt Divided
  • ½ tsp pepper
  • 2 Cloves garlic minced
  • 2 qts Water for blanching

Instructions

  • In a large pan, bring the water to a boil. Once it is at a boil, add 1 tsp salt and the chopped kale. Blanch the kale for about 3 minutes and drain. Kale should look bright Green.
  • Heat a Sauté pan on medium-high heat. Add olive oil and minced garlic until fragrant but not browned. Next, add kale and crushed red pepper. Add pepper and salt to taste. Sauté the kale for about 3 or 4 minutes moving it around turn the stove off. Put into a Serving Bowl.

Father Umberg’s Coin Sweet Carrots

Ingredients

  • 5 Carrots peeled and sliced into 1/8 inch “coins”
  • 3 Tbsp Olive Oil
  • ¼ tsp kosher salt
  • 2 Tbsp Butter
  • 1 to 1 1/2 Tbsp Molasses
  • 2 Tbsp fresh parsley chopped

Instructions

  • Heat the oil and butter in med to low until the butter melts then add carrots & salt. Sauté carrots until they turn a brighter range about 3 or 4 minutes. Add Molasses and heat for a minute until the carrots are covered and molasses becomes liquid. Turn off the Stove and Add the Parsley leaves pour into a serving bowl.
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

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

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!!!!!

This Halloween, Kathryn invited young chef, Carter Eppley and his mother, Sheri, to help her prepare some ghoulish recipes that are kid-friendly as well as fun.

Pumpkin Cheese Ball

Ingredients

  • 16 oz of room temperature Cream Cheese
  • 1 ½ cup of shredded Cheddar Cheese
  • 3 tablespoons of minced onion
  • 2 tablespoons of salsa
  • 2 teaspoons of ground cumin
  • And 1 teaspoon of minced jalapeno. For little kids omit the jalapeno pepper
  • 1 Green Bell Pepper stem

Instructions

  • With a mixer, blend the cream cheese then add 1 ½ cup of shredded Cheddar Cheese 3 tablespoons of minced onion, 2 tablespoons of salsa, 2 teaspoons of ground cumin, and 1 teaspoon of minced jalapeno. (For little kids omit the jalapeno pepper). Scoop all onto plastic wrap, and use the wrap to form a 5-inch pumpkin-shaped ball, chill for at least two hours. Later, unwrap put the Green Bell Pepper stem in the middle of the ball, serve with Black Nacho tortilla Chips.

Notes

Recipe courtesy of Michelle Buffardi from the Cooking Channel

Frankenstein Pasta

Nutrition Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g

Equipment

  • Nutrition
  • Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g
  • Blender or Food Processor

Ingredients

  • 1 cup basil fresh
  • 2 cloves garlic- Optional we did not use
  • 1/3 oz (167 kernelpine nuts dried
  • 1/3 cup Parmesan cheese grated
  • 1 dash salt
  • 1/3 cup olive oil
  • 16 oz whole wheat pasta shells
  • 3 medium cucumber
  • 4 oz mozzarella cheese
  • 1 cup black olives canned

Instructions

  • In a blender or food processor combine basil, garlic, pine nuts, parmesan, salt (you can add pepper if you want as weland olive oil. Taste and add more salt, pepper or garlic if desired.
  • Bring a pot of water (about 5 cupto a boil and add whole wheat pasta. Cook according to box instructions. Drain and add pesto sauce. Stir well and let cool.
  • Peel and chop up 1 1 /2 of the cucumbers and stir into pasta.
  • Pour out onto a platter and make a rectangle out of the pasta. Cut two slices of mozzarella and make them into circles using a cookie cutter or knife. Use olives to create Frank's hair, pupils and mouth. Use the rest of the cucumber to make "bolts" in the side of his neck.

Notes

Recipe courtesy of Super Healthy kids

Deviled Ham and Eyeball Sandwich

Ingredients

  • 20 Slices white bread Arnold Brick or Sourdough bread
  • 2 cups cooked ham chopped about 8 oz.
  • 1/3 cup Mayonnaise
  • 1 Tbsp honey
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp pickle relish
  • ½ tsp Worcestershire sauce
  • 3 dashes hot sauce I omitted the hot sauce
  • Kosher salt
  • 10 pimento-stuffed green olives sliced in half
  • Ketchup for squirting

Instructions

  • Punch out the rounds from the bread using the 2 ½ round cookie cutter.
  • Layout the rounds on a cookie sheet and set aside.
  • Add Ham, mayonnaise, honey, mustard, relish, Worcestershire sauce, in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff one olive in the center of each ball for eyes. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins.

Notes

Recipe courtesy of Jeff Mauro

Spider Bites

Nutrition Calories: 204kcal I Carbohydrates: 26g I Protein: 8g I Fat: 9g I Saturated Fat: 1g I Sodium: 487mg I Fiber: 1g I Sugar: 3g
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Dish, Side Dish, Snack
Cuisine: American

Ingredients

  • 4 oz pretzel sticks or twists
  • 4 piece Mini Babybel Original Cheese
  • 2 Tbsp mini chocolate chips

Instructions

  • Have the kids stick pretzels into the sides of their cheese for legs. Then add chocolate chips on top for eyes; use a dab of nut butter if necessary to make them stick.
    Serve any extra ingredients on the side.

Notes

Recipe courtesy of Super Healthy kids
Prep time 10 minutes Total time 10 minutes

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

In this episode, Kathryn enjoys preparing some recipes for Lent. Join Kathryn and Father Andrew as they prepare a Shrimp Ceviche, Scorched Brussel Sprouts, and Shrimp and Pasta.

Father Andrew’s Ceviche

This dish is prepared by "cooking" the shrimp in a marinade. 
Author: Fr Andrew Umberg

Ingredients

  • 1 lb raw large shrimp peeled and deveined
  • 1/4 cup fresh lemon juice about two lemons
  • 1/4 cup fresh lime juice about 3 limes
  • 1 jalapeno pepper seeds and vein removed, minced
  • 1/2 cup chopped fresh cilantro
  • 1 Tbsp minced garlic
  • 1/4 cup red onion finely chopped
  • kosher salt and fresh ground pepper
  • 1/4 c Italian Parsley chopped
  • 1/16 tsp Cayenne Pepper
  • 2 Tbsp Virgin Olive Oil
  • ¼ tsp black Pepper

Instructions

  • First, blister the Jalapeno Pepper either over an open flame or in the oven using the broiler until the skin is blackened. Let it cool in a bowl that is covered with plastic wrap. Once cooled, remove skin and seeds and dice the pepper.
  • Next, dice the raw Shrimp into the small pieces (about 1/2 inch) and put them in the bowl and add both the lemon and lime juice. Stir in the Jalapeno, garlic, onion, and 1/4 c chopped parsley.
  • Add the Cayenne Pepper, olive oil, salt, and Black Pepper.
  • Lastly, chill for about 2-3 hours. Then plate and serve the Ceviche.

Chinese Wok Scorched Brussel Sprouts

These scorched Brussel Sprouts are an excellent side dish for meals during Lent or any other time of the year.
Author: Kathryn Raaker

Ingredients

  • ½ large bag Brussel Sprouts
  • 4 tablespoons Peanut oil
  • 2 Jalapeno Peppers (cut and seeded- quarter)
  • ½ Can of Pineapple –chopped
  • 2 Tablespoon of Garlic
  • 1/16 tablespoon Cayenne
  • ½ of the can of juice

Instructions

  • Cut the knobs off Brussel Sprouts and quarter them.
  • Next, scald the Jalapeno Peppers in a skillet and then add the Brussel Sprouts.
  • Add about 1/16 tablespoon of Cayenne Pepper and cook for 4 to 5 minutes
  • Finally, add Pineapple chunks to the mixture and cook for about 2-3 minutes or until the pineapple is heated through.
  • Put the mixture into a bowl.

Pasta and Shrimp-Fr Andrew

This is a twist on Father Andrew's Shrimp & Pasta dish.
Course: Main Course
Cuisine: American
Keyword: Lent, Shrimp, Pasta, garlic,
Servings: 6 people
Author: Father Andrew Umberg

Ingredients

  • 1/2 box Rotini pasta
  • 1/2 cup Olive oil
  • 2 tablespoons butter
  • 1 teaspoon sea salt
  • 2 Tbsp Garlic or dried onion Minced
  • 1 pound Fresh Shrimp (peeled and deveined)
  • ¼ tsp Black Pepper (Fresh Ground)
  • 20 Club Crackers Crushed
  • 1 bunch Italian Parsley
  • Romano Cheese or Parmesan for taste

Instructions

  • Cook pasta until al dente
  • Add Olive oil and Butter to a skillet heat it up then add the Garlic, salt the garlic and the add shrimp
  • Cook the shrimp until it’s a light pink -Make sure the shrimp is done
  • Add cooked pasta to the shrimp mixture
  • Chop parsley and add to mixture
  • Add 20 Club Crackers- smash the crackers into the mixture.
  • Ready to serve it.
  • Put the Pasta onto a platter and then add Parmesan Romano Cheese

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 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

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

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

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

Homemade Herbed Biscuits

Servings: 12 servings

Ingredients

  • 1 cups All Purpose Flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon Baking Soda
  • ¼ cup mayonnaise
  • 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

Kathryn' s Holiday Cod

Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Prep Time10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Main Dish, Side Dish
Servings: 2

Ingredients

  • 1 medium Lemon sliced
  • 1 cup dry white wine
  • 1/2 cup Panko Bread Crums
  • 1/2 teaspoon Rock Salt
  • 1 teaspoon Butter
  • 1 or 2 Filets Cod

Instructions

  • Take Cod and Marinate in 1 cup of White wine and place lemon slices on top in a dish and cover and refrigerate for about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Spray Baking Pan with Pam Spray or Olive Oil Spray use 9 x11 baking dish.
  • Coat both sides of cod in melted butter then coat with Panko Crumbs on both sides and then place in in the baking dish. Bake cod in the preheated oven for 15 minutes. Remove from oven; bake until fish is opaque and flakes easily with a fork, Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Rev. Andrew Umberg, a talented cook and chef, continues to teach Kathryn Raaker his favorite Holiday Recipes. Smoked Salmon Pasta with Cream Sauce, Cream Cheese Ball, Fried Fresh Salmon. Delicious!! Watch and learn with Fr. Andrew and Kathryn.

Kathryn' s Holiday Cod

Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Prep Time10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Main Dish, Side Dish
Servings: 2

Ingredients

  • 1 medium Lemon sliced
  • 1 cup dry white wine
  • 1/2 cup Panko Bread Crums
  • 1/2 teaspoon Rock Salt
  • 1 teaspoon Butter
  • 1 or 2 Filets Cod

Instructions

  • Take Cod and Marinate in 1 cup of White wine and place lemon slices on top in a dish and cover and refrigerate for about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Spray Baking Pan with Pam Spray or Olive Oil Spray use 9 x11 baking dish.
  • Coat both sides of cod in melted butter then coat with Panko Crumbs on both sides and then place in in the baking dish. Bake cod in the preheated oven for 15 minutes. Remove from oven; bake until fish is opaque and flakes easily with a fork, Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Father Andrew's Cheese Ball

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Appetizer
Cuisine: Thanksgiving
Servings: 8

Ingredients

  • 8 oz Block Philadelphia cream cheese take out of refrigerator and let soften
  • 3 teaspoons chopped garlic* we used minced garlic in jar
  • 1/2 teaspoon Rock Salt
  • 1/4 teaspoon Cayenne Pepper
  • 2 Tablespoons Heinz 57 Sauce or use 1 1/2 Teaspoons Worcestershire Sauce
  • 2 Teaspoons Cayenne Pepper Use this the next Day on outside of Cheese Ball

Instructions

  • Put Softened Cream Cheese in large Bowl stir with Wooden spoon until softened then add chopped garlic, cayenne pepper, rock salt, and add in Heinz 57 Sauce. Mix well Then use a sheet of 10' piece Plastic wrap and put the mixture on the plastic wrap form ball and wrap securely and put in refrigerator for overnight or at least 6 hours. Serve with Crackers