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.

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

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 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
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.

Kathryn and Terri prepare various favorite recipes from Japan.

Kathryn’s Green Tea Cheesecake

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

Ingredients

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

Instructions

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

Sushi Rice and Preparing Sushi Rolls

Ingredients

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

Instructions

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

Kathryn’s Japanese Dressing

Ingredients

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

Instructions

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

Japanese Style Pork Ribs

Ingredients

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

Instructions

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

Japanese Udon Soup

Ingredients

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

Instructions

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

Showcasing products from Mountain Waffles and SkipKenny BBQ, Kathryn makes some sandwiches sure to please most palettes. 

Chicken Avocado Wafflewich

This recipe comes from Mountain Waffle Company and they get a lot of “thank you’s” with this Wafflewich because it is simple and simply delicious. Between two warm Mountain Waffle Co., Liege Butter Waffles is a breaded chicken cutlet with lettuce and tomato. A spread of honey mustard is the perfect condiment. Get a bit healthy and add some slices of avocado or add some cheddar cheese (or make it even bolder with a schmear of Pimiento cheese.

Ingredients

  • Butter Liege Mountain Waffles Heat up before assembly
  • 1 Firm Avocado
  • 1 Tomato
  • Green Leaf Lettuce
  • 1 lb Boneless Skinless Chicken Strips
  • Flour
  • 1 Egg whisked
  • Italian or Panko Breadcrumbs
  • Canola or Vegetable Oil
  • Cheddar or Pimiento Cheese Optional
  • Honey Mustard Optional

Instructions

Chicken Cutlet Preparation

  • Pound a couple of chicken strips to about 1/4 inch. Dredge in flour, then into an egg bath of beaded eggs, and finally into either Italian bread crumbs or Panko bread crumbs. Heat two tablespoons of canola or vegetable oil to medium-high heat. Fry the cutlets in the oil (be sure to cook through, no pink!) and place on paper towel to remove excess oil. If you are going to use cheese we like to put it on the cutlet once you turn it over, so the cheese softens and melts. Then just put it together and enjoy!

Kathryn’s Favorite Chicken Salad

Ingredients

Chicken Salad

  • 2 cups cooked chicken (diced, I used a Roasted Chicken from the store
  • 2 small Gala apples peeled and diced
  • 3 stems celery Diced
  • 1/4 cup raisins
  • ¼ cup pecans chopped
  • 1 dash salt, pepper, Dried Parsley, onion powder Season to taste
  • ¼ Sweet onion small diced
  • 6 leaves Romaine or Leaf Lettuce for serving

Salad Dressing

  • ¼ cup Apple Cider Vinegar
  • 1/3 cup olive oil
  • 1/8 cup water
  • 1 ½ tsp honey
  • ½ tsp Dijon Mustard

Chicken Salad Sandwich

  • 2 cups cooked chicken diced (I used a rotisserie Chicken)
  • 2 small Gala apples Peeled and diced
  • 3 celery stems diced
  • 1/4 cup raisins
  • ¼ cup pecans chopped
  • ¼ tsp season salt
  • ¼ sweet onion finely diced

Chicken Salad Dressing (Sandwich)

  • 3 Tbsp Mayonaise or Miricle Whip
  • 1 1/2 Tbsp Sweet Pickle Relish

Instructions

Chicken Salad (Over Lettuce)

  • Combine chicken, apples, celery, raisings, pecans, and onion. Mix well. Season with salt, pepper, parsley, and onion powder. Plate on the lettuce leaves and drizzle with the dressing.

Chicken Salad Dressing

  • In a mason jar or blender, combine the vinegar, oil, water, honey, and Dijon mustard.

Chicken Salad (For Sandwiches)

  • Combine chicken, apples, celery, raisings, pecans, and onion. Mix well. Season with salt, pepper, parsley, and onion powder. Mix in the dressing (below) and serve on your favorite bread, rolls, or Mountain Waffles.

Chicken Salad Dressing (For Sandwiches)

  • Combine Miracle Whip or Mayonnaise, Sweet Pickle Relish and mix until smooth. Pour over chicken mixture.

In this show, Kathryn and her friend Terry, prepare some quick and easy meals.

Thai Chicken or Turkey Lettuce Cups

Two cups per person
Servings: 4 servings

Ingredients

  • 3 Tbsp Canola oil divided
  • 3 Tbsp reduced-sodium soy sauce
  • 2 Tbsp light brown sugar
  • 2 Tbsp rice vinegar
  • 8 Butter Lettuce Leaves
  • 1 1/2 cups English Cucumbers chopped and seeds removed
  • 1 lb Ground Turkey or Ground Chicken
  • 1 cup matchstick carrots (You can also coarse grate the carrots)
  • 2 Tbsp Fresh Mint, Parsley, or Cilantro
  • 1/4 cup chopped roasted peanuts (unsalted are best)

Instructions

  • Combine 2 tablespoons oil, soy sauce, sugar, and vinegar in a bowl, stirring with a whisk.
  • Heat remaining 1 Tablespoon oil in a large nonstick skillet over medium heat. Turkey or chicken and cook for 7 minutes or until lightly browned, stirring to crumble. Add 1/4 cup soy sauce mixture; cook 4 minutes or until liquid is absorbed.
  • Place about 3 Tablespoons Turkey or chicken mixture in each lettuce leaf; top evenly with cucumber, carrot. Drizzle evenly with remaining soy sauce mixture. Sprinkle with mint, parsley, or cilantro. Top with chopped peanuts.

Notes

Calories 426
Fat 20g
Protein 32g
Carb 24 g
Fiber 7 g
Sugars 13 g
Potassium 45%DV
Sodium 538mg

Pineapple upside down Cake –Miniatures

PER SERVING - 1 cake equals 290 calories (you can cut the calories by using Splenda) Note: I personally only ate half and served the other half to my loved one.
Course: Dessert
Servings: 2 servings

Ingredients

  • 2 tsp Butter melted, divided
  • 2 tsp Brown Sugar
  • 2 Slices canned unsweetened pineapple
  • 2 Maraschino Cherries
  • 1/2 cup All Purpose Flour
  • 3 Tbsp Splenda or sugar
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 Tbsp fat-free milk ¼ tsp. vanilla extract
  • 1/4 tsp vanilla extract
  • Dash Ground Nutmeg Optional

Instructions

  • Preheat oven 350°
  • Pour 1 tsp butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside.
  • In a small bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Beat in the milk, vanilla, and remaining butter just until combined. Spoon over pineapple.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.

Notes

Nutrition
8 g fat (5 g sat. Fat)
21 mg chol.
318 mg sodium
53 g carb.
1 g fiber
3 g protein

Kathryn’s Pureed Tomato Soup

MAKES: 4 servings Ingredients:
Course: Soup

Ingredients

  • 2 tsp Canola oil
  • 1/4 cup onion finely chopped
  • 1/4 cup celery finely chopped
  • 2 14 1/2 oz cans Diced tomatoes Liquid included
  • 1 1/2 cups water
  • 2 tsp Brown Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Dried Basil Substitute: 1/2 cup fresh chopped basil
  • 1/4 tsp dried Oregano you can use fresh oregano –chopped
  • 1/4 tsp coarsely ground pepper

Instructions

  • In a large saucepan, heat canola oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes to allow flavors to blend.
  • Puree the soup using an immersion blender. If you are using a regular blender, make sure the opening on top is open and cover with a dish towel. Top with croutons, day-old bread cut up into cubes (French bread). Serve in small bowls. You can freeze the soup, as well, just make sure it is completely cool before freezing.

Notes

Nutrients
Serving size,  1 1/4 cups,  is 76 calories
2g fat
627 mg sodium
13g carbs (9g sugars, 4 g fiber)
2g protein

Beer Cheese Soup- Kathryn Raaker‘s Version

Course: Soup
Cuisine: Comfort Foods

Ingredients

  • 3/4 cup Butter cut into chunks
  • 3/4 cup All-purpose
  • 1 bottle or can Light beer
  • 4 cups Chicken or vegetable broth
  • 3 cups shredded Cheddar cheese
  • 1 cup Parmesan Cheese Shredded Cheese
  • 2 tsp Worcestershire sauce
  • 1 tsp Ground mustard
  • 1/4 tsp of Cayenne Pepper
  • 1/4 tsp of Pepper
  • 1 8 inch Rounded Rye or Wheat Bread – Cut off the top of the round bread and scoop out the Breadthe center as you are using this as a serving bowl for the soup.

Instructions

Roux

  • Melt butter in a large pot or skillet set over medium heat. Add flour and whisk until smooth. Cook 2-3.

Soup

  • Add broth, beer and stir until thick. Next, add Cayenne and Black pepper, ground mustard, and Worchester sauce. Once all is combined, stir in the cheeses. Continue cooking until cheese is melted. Reduce heat and simmer 10 min. Serve in a Bread Bowl. Will serve 2 to 5 people.

Notes

Rather than getting one round loaf, purchase smaller bread bowls and serve individually.

Wonton Soup

Servings: 1 cup

Ingredients

  • 6 oz bulk pork, turkey or Chicken Sausage Links can be used, just cut out of the skins.
  • 1/2 cup panko bread crumbs Japanese
  • 1 large Egg lightly beaten
  • 2 1/2 Tbsp thinly sliced green onions divided
  • 32 oz carton reduced-sodium chicken broth
  • 1 Tbsp reduced-sodium soy sauce
  • 1 bunch baby bok choy coarsely chopped, (optional - 2 cups fresh spinach)
  • 2 stalks celery thinly sliced.
  • 1 cup uncooked extra-wide egg noodles
  • 1/2 cup Fresh Basil coarsely chopped
  • cup ½coarsely chopped fresh basil

Instructions

  • Combine sausage, bread crumbs, egg, and 2 Tbsp. green onion; mix lightly but thoroughly. Shape into ¾-inch balls.
  • In a large saucepan, bring the chicken broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in the bok choy (or spinach), celery, and noodles; return to a boil. Cook, uncovered, until the meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat and serve delicious!

Notes

Nutrition 1 cup:
234 cal
13g fat ( 4g sat. fat)
83mg chol.
1193mg sod
15g carb. (2g sugars, l g fiber)
14g protein

Kathryn Raaker and her Guest, Jamya prepare some kid-friendly recipes. Kathryn and Jamya prepare a wonderfully moist chocolate cake with white homemade icing with miniature chocolate chips. Jayma also prepared her favorite chicken quesadillas. Kathryn shared her homemade salsa to top it off.

Jamya Chocolate Chip Cake & Cream Cheese Icing

Course: Dessert

Ingredients

Cake

  • 1 box Betty Crocker Chocolate Fudge Super Moist Cake
  • 3 Eggs
  • 1/2 cup Oil
  • 1/4 cup water

Icing

  • 8 oz cream cheese room temperature
  • 4 oz Cool Whip
  • 1 cup Confectioners Sugar
  • 1 cup miniature Chocolate Chips

Instructions

  • Bake in 13x9 pan for 30 to 35 minutes or until a tooth pick inserted comes out clean – Let cool for at least 45 minutes then spread with cream cheese frosting and serve.
  • Soften 8 oz of cream cheese in a bowl then add cool whip and confectionary sugar and mix medium speed until blended well and fluffy then ice a cool cake. Sprinkle Chocolate Chips over entire cake.
  • Mix on medium speed or beat vigorously by hand 2 minutes pour into greased Pan

KR-Salsa

Course: Appetizer, Side Dish
Cuisine: Mexican

Ingredients

  • 1 14.5 oz can Petite Diced Tomatoes & Green Chilies
  • 2 tablespoons Jalapeno Peppers chopped
  • 1/2 yellow onion chopped fine
  • 3 Tbsp Lime Juice
  • 1/2 cup Cilantro Fresh, chopped
  • Salt & Pepper to taste

Instructions

  • Add all ingredients to a small mixing bowl stir and refrigerate for at least 15 minutes or more. Make the night before for better flavor Serve with Quesadillas

Jamya Chicken Quesadillas

Course: Main Dish
Cuisine: Mexican

Ingredients

  • 2 cups Cooked Chicken Chopped (Rotisserie or baked)
  • 4 Soft Taco’s
  • 8 oz bag Mexican Blended Cheese
  • 1 cup sour cream
  • 3 Tomatoes Chopped fine
  • 1 can Jalapeno chopped
  • 1 jar Salsa (Kathryn’s Homemade Salsa Recipe)

Instructions

  • Warm the Soft Taco’s – in frying pan or Quesadilla Maker Put soft taco’s in pan or Quesadilla Maker Place Cheese on top of taco and add chopped chicken Heat until cheese is melted and serve with salsa, sour cream and guacamole.

This is absolutely healthy wedding soup made by Father Andrew the pastor from our St. Joe’s Church.

Father Andrew's Italian Wedding Soup

A wonderful rich delicious Wedding Soup
Prep Time1 min
Cook Time45 mins
Total Time46 mins
Course: Soup
Cuisine: Comfort Foods, Italian
Servings: 8

Ingredients

Meatballs

  • 1/2 pound Mild Italian Sauage
  • 1/2 pound Lean ground beef
  • 2 teaspoons garlic, minced
  • 1/8 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 large Egg
  • 1 Teaspoon Basil
  • 1 1/2 Cup Plain bread Crumbs

Stock for Wedding Soup

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 Tablespoons Minced Garlic
  • 1 1/2 Packages Frozen Chopped Spinach
  • 1/2 cup chopped cooked Chicken Splinter Chicken
  • 3 Med Eggs - beaten
  • 2 tablespoons Romano Parmesan Cheese

Instructions

Meatballs

  • In a large Bowl add Italian Sausage and Ground Beef use fork and chop meat mixture, add spices, mid then add egg and mix thoroughly, then add dry bread crumbs mix until mixture seems a little dry not wet. Then take an break up meat into small pieces about size of grape and then roll into meatballs with your hands. Heat up skillet and lightly brown meat.

Soup stock

  • Use large soup pot turn on medium heat and add Virgin Olive Oil heat and then add minced garlic until it sizzles. Add 2 quarts of chicken stock and let boil on medium heat. Add Meat balls stir let cook for minute and then and chopped spinach. Pour eggs in a ribbon swirl let egg mixture cook for few seconds then take fork go back and forth separates egg . Let mixture simmer on stove. Chop up chicken in small pieces then push down on chicken separate until it looks like splinters then add to soup mixture. Then stir let cook for one minute. Spoon into individual bowls and add Parmesan Cheese.

Steamed Artichokes a great light appetizer, first course or salad!

Steamed Artichokes and Balsamic Dipping Sauce

Delectable first course or served with main meal . Artichokes are great and low in calories!
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Servings: 6

Ingredients

Steamed Artichokes

  • 2 cups water
  • 3 Medium Young Artichokes

Artichoke Dipping Sauce

  • 2 Tablespoons Minced Onion
  • 3/4 cup Real Mayonaise
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 1/8 Teaspoon Cayenne Pepper
  • 2 Tablespoons balsamic vinegar

Instructions

Steamed Artichokes

  • Wash Artichoke thoroughly then, cut artichoke stem but leave at least 1/2 inch on the bottom of artichoke . Add at least two to three cups of water to the large pan. Then place the artichokes in vegetable steamer in the large pot, cover the pot and steam for at least 50 minutes to an hour. Let artichokes cool then serve with dipping sauce.

Dipping Sauce

  • To make your dipping sauce, chop up 11/8 of onion to give you 2 tablespoons, set aside. Take small mixing bowl an add 3/4 cup of mayonnaise, fold in 2 tablespoons of minced onion, and balsamic vinegar then fold in all dry ingredients until mixture is smooth. Refrigerate for until well chilled.

Salted Duck Egg and Tomato Salad

Great Asian summer salad and simple to make!
Prep Time10 mins
Total Time10 mins
Course: Side Dish
Servings: 2

Ingredients

  • 2 Cooked Duck Eggs Purchase at Asian Market
  • 2 roma tomatoes
  • 1/8 teaspoon Salt optional or to taste
  • 1/8 teaspoon Pepper optional or to taste

Instructions

  • Cut up eggs in quarters, dice tomatoes, add salt and Pepper to taste, juice one lemon, add all ingredients together and then arrange on a plate. Great served by itself or with rice, meat or seafood.

Kathryn and her granddaughter, Cassie, enjoy making “Kid Friendly” recipes from Kathryn Raaker and Cassie prepare some kid-friendly recipes from the Better Home & Gardens, New Junior Cookbook. In these segments, they make home-made tomato soup.

 

Hearty Tomato Soup

Servings: 6 servings

Ingredients

  • 1 Tbsp olive oil
  • ¼ cup onion, chopped Calls for 1 onion – I reduced it
  • 1 carrot, peeled chopped
  • 1 stalk celery chopped
  • 2 Tbsp Basil Finely chopped
  • 2 cloves garlic minced, optional (I omitted)
  • 2 14 oz cans Diced tomatoes
  • 1 16 oz carton Chicken Broth

Instructions

  • In a Dutch oven, pour olive oil and heat up the pan then add chopped onion, chopped carrot, chopped celery, basil. After browning add tomatoes and chicken broth and bring to a boil and cook for about 10 minutes. Using either an Emersion Blender* or food processor, emulsify for about two minutes. (You can also use a blender, remembering to blend in batches, otherwise, the top will blow). Lastly pour into bowls and serve with crackers and apple slices for dessert