South of the Border-Kathryn-Terry

I always enjoy cooking with my friend, Terry Young. In this episode, she and I made some old and some new recipes converting them to vegetarian. Special thanks go out to our sponsors, Circle B Ranch and Marion’s Kitchen for permission to use some of their recipes.

Green Gazpacho Soup with Shrimp

Calories: 352kcal

Ingredients

  • Ingredients
  • 1 1/2 cups plain low-fat yogurt Not Greek Style
  • 3 Tbsp olive oil
  • 2 Tbsp Fresh Lime Juice
  • 3/4 cup poblano Chile Seeded and coarsely chopped
  • 1/2 cup green onions coarsely chopped
  • 2 cups Fresh whole-wheat bread From the bakery section. Remove crust, and tear into bite size pieces
  • 2 cups English cucumber chopped seeded
  • 2 Tbsp sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp Black Pepper
  • 4 large tomatillos About 1 lb. husks removed, rinsed and quartered
  • 1 lb medium shrimp peeled and deveined
  • 4 leaves Parsley for garnish

Instructions

  • Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir¬ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
  • Heat 1 teaspoon oil in a large non¬stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.

Chopped Caprese Salad

Permission to use the Recipe from Marina’s Kitchen Circle B Ranch Pork

Ingredients

  • 10 ounces cherry or cherub tomatoes chopped in half
  • 8 ounces whole milk mozzarella cherry sized, chopped in halves or fourths
  • ¼ cup fresh basil
  • ½ cup balsamic vinegar
  • 2 Tbsp. honey
  • Salt and pepper to taste
  • 1 Tbsp. olive oil optional

Instructions

  • Add the balsamic vinegar and honey to a small saucepan over high heat. Bring to a boil and then reduce to a simmer. Once it’s reduced by approximately half and thickened to your liking (about 5-10 minutes) remove from the heat. Be careful it doesn’t get too thick, but a bit syrupy is good. Toss all ingredients except for the reduction in a bowl. Drizzle with the reduction, adding a little at a time, tossing, tasting, and then adding more to your liking.

Zucchini Brownies from Marina’s Kitchen

Permission to use the Recipe from Marina’s Kitchen and Circle B Ranch Pork

Ingredients

Brownie Ingredients

  • 1/2 cup light tasting olive oil {or canola oil}
  • 1/2 cup dark chocolate chips
  • 2 Tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla
  • 1 cup grated zucchini in a cheesecloth or tea towel ring out juice
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup all-purpose flour

Glaze Ingredients

  • 1/4 cup butter
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup dark chocolate chips
  • 2 Tbsp milk
  • 1/2 tsp vanilla
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees. Lightly spray a pan with nonstick cooking spray and set aside.
  • In medium saucepan put the oil, chocolate chips, and cocoa together over medium low heat and melt.
  • Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan.
  • Spread out evenly and bake 20-25 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
  • While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute.
  • Remove from heat, then whisk in vanilla and powdered sugar.
  • Once brownies are pulled from the oven, pour hot frosting over bars immediately. The glaze comes out thick and you will need to smooth over the brownies. Cool 5-10 minutes before cutting into pieces and serving.

Vegetarian Tomato Orzo Soup

Permission to use from Marina’s Kitchen of Circle B Ranch Pork. The original recipe is Sweet Italian Sausage Tomato Orzo Soup

Ingredients

  • 2 Tbsp olive oil
  • ¾ red onion finely diced
  • 2 green onions chopped finely
  • 2 celery stalks chopped
  • 1 cup orzo pasta cooked al dente
  • 6 cups Homemade vegetable Stock We used chicken stock
  • 1 Tomato Puree*
  • 2 Tbsp fresh basil
  • 2 Tbsp fresh parsley
  • 1 tsp salt
  • black pepper to taste
  • Romano Cheese Grated and used as a garnish

Instructions

  • In a 4 quart -quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min). To the heated, oiled pan, add onion, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min). Add chicken broth, Tomato Sauce, salt, and pepper. Bring to boil; Add fresh herbs. Cook orzo according to package directions and add to the soup and serve hot. Sprinkle with Romano Cheese. Delish.
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.
Valentine's Day

In this episode of “The Chef, You, and I,” Kathryn gives you ideas for a special Valentine’s Day menu. Recipes include Tomato Mozzarella Appetizer, Sausage stuffed Mushrooms, and Marinated Pork Chops with Lemon Pimento Asparagus. Kathryn prepares a light Angel Food dessert with Strawberries and Raspberries for dessert.

Kathryn’s Tomato and Mozzarella Appetizer

Ingredients

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

Instructions

  • Arrange the Lettuce in an outer circle around a Round Dinner Plate. Arrange a slice of Mozzarella Cheese in Center of the plate and starting from the top of lettuce leaf add slice of cheese then add slice of tomato alternating cheese and then tomato slice do this until you reach the other side of the plate. Mix Lemon Olive oil and Balsamic Vinegar and pour over the tomato and mozzarella cheese. Finally, sprinkle the chopped Basil leaves on each slice of tomato and cheese. Serve as an appetizer or as a side dish with the main meal.

Notes

*Note: Extra Virgin Lemon Olive Oil is a nice substitute

Kathryn’s Stuffed Mushrooms

Ingredients

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

Instructions

  • Preheat oven to 375 degrees F.
  • Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Set aside.
  • In a sauté pan over medium heat, brown the sausage. Remove from pan. Add 1 tablespoon olive oil. When hot, add the onions season with salt and pepper. Add all ingredients fresh parsley and basil, sauté for 30 seconds. Add the Add the sausage back into the pan, stir. Simmer for at least 10 minutes to let flavors combine.
  • Spoon sausage mixture into the mushrooms, top with shredded cheese. Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Finish under the broiler for 1-2 minutes to brown cheese, if desired.

MARINA’S PORK MARINADE WITH MARINA’S CRANBERRY CHUTNEY

PERMISSSION WAS GIVEN TO USE MARINA’S RECIPES ON OUR TV SHOWS AND ON OUR WEB SITE

Ingredients

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

Instructions

  • Whisk all ingredients together and add salt and pepper. Pierce the Pork Chops with a fork then put the pork chops in a plastic bag. Pour the marinade into the bag and squish around so that it is fully incorporated into the meat. Marinade Pork chops for 1 hour or longer, Preheat the Oven to 375 Degrees. Take the Pork Chops out of Marinade and Pat Dry Then heat the Frying Pan up and Seare Meat on Both sides. Put the Pork Chops in a greased Pan I Added a little of the Marinade which I poured over the meat. Place in the pre-heated oven until the read thermometer reads 140 to 145 degrees. Place on Platter and Garnish.

Kathryn’s Lemon Balsamic Asparagus

Ingredients

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

Instructions

  • Pre-Heat oven to 400 degrees. Clean asparagus and snap tough ends off. Lay asparagus onto the Cookie sheet sprayed with non stick cooking spray (I used Corn Huskers Gourmet Duck Fat Spray).
  • Mix all the Balsamic Vinegar, Lemon Oil, and Lemon juice in a small jar (or bowl) and pour over the Asparagus. Next, sprinkle the pimentos over the asparagus.
  • Bake at 400 Degrees for 10 minutes.

Notes

*note: If you don’t have lemon olive oil, grate the lemon before juicing and add to the oil/vinegar mix.

Light Angel Food dessert with Strawberries and Raspberries

Ingredients

  • 4 to 8 Strawberries sliced (leave two strawberries whole for topper)
  • 8 oz Raspberries
  • Angel Food Cake I used a store bought
  • 8 oz carton of Light Cool Whip

Instructions

  • First, break up two slices of Angel Food cake into small pieces. Next, put a couple of tablespoons of Cool whip into the bottom of the dish. The next layer is slices of strawberries and a few raspberries followed by some of the Angel Food cake on top. Repeat. For the final layer, add a thin layer of cool whip and in the middle place the whole Strawberry.
Kathryn 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!

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.

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 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.
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.

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.
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!!!!!

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.

Father Umberg joins Kathryn in the kitchen again, this time to prepare his version of a Hungarian Goulash to serve alongside Orange Arugala Salad made on a previous episode of The Chef, You, and I.

Father Umberg’s Hungarian Goulash

Ingredients

  • 2 medium onions chopped
  • 2 Tbsp Unsalted Butter
  • 1 1/2 pounds stewing beef trimmed and cut into 1" cubes
  • 1/3 cup flour
  • 3 Tbsp oil
  • Salt
  • Black Pepper
  • 1 cup Red Wine something you would drink
  • 4 ¼ cups water divided
  • 2-3 carrots or about 12 baby carrots cut in ¼ inch rounds
  • 1 6 oz can tomato paste
  • 2-3 Tbsp Hungarian paprika
  • 3 Tbsp regular paprika
  • 2 tsp Caraway seeds
  • 1 tsp oregano
  • ¼ tsp cayenne pepper optional
  • 3 Tbsp corn starch if needed to thicken
  • 1 cup rotini pasta optional
  • 1/2 16 oz pkg Italian Gnocchi optional
  • 1 can large biscuits (4 count) cut into small pieces, optional

Instructions

  • In a large pot over medium-high heat, melt the butter adding a little Olive oil. When the butter is melted, add onions. Cook till translucent. Remove the onions and set aside.
  • Next, add flour to the meat on a plate or bowl. Add 2-3 Tbsp olive into the pot, letting it heat up before adding the floured meat. Season with salt and pepper and add extra flour onto of beef in the pan. Brown the meat on all sides.
  • Add wine to deglaze the pan, scraping all the browned bits. Once this comes to a boil, add 4 cups of water. Add tablespoon salt to the mixture. Add carrots and cooked onions to the pot. Add the can of Tomato paste and stir into the mixture, add 3 tablespoons of Paprika. Stir the mixture thoroughly. Add Cayenne Pepper, oregano, and Caraway seeds. Turn down heat low and simmer covered for 2 hours. Later, remove the grease that forms at the top.
  • At this stage, increase the heat and bring the goulash back to a boil and add the pasta for 5-6 minutes. Next to the Gnocchi and cook for about 3 min. While that is cooking, open the package of biscuits, cutting each biscuit into about 6-8 pieces, and add to the goulash.
  • If needed, make a slurry out of the corn starch and about ¼ cup water and mix until smooth. Add to the goulash and stir until combined. Once it is thickened, remove from heat and serve with Father Umberg’s Arugula Salad.
    biscuits/dumplings

Notes

Note: The pasta, gnocchi, or dumplings can be left out, used in any combination, or by themselves. 
 

Fr Umberg’s Orange Glazed Arugula Salad

Course: Main Dish, Side Dish

Ingredients

  • 1 Medium Navel Orange
  • 1/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 2 Tbsp Sugar
  • Pinch of Salt
  • 15 oz box Baby Arugula
  • 1/4 cup pecans
  • 2 Tbsp (1/8 cup) craisins

Instructions

  • In a small skillet pour the olive oil and heat up till hot then add your orange zest
  • Spread the zest around the skillet let boil for a few seconds and turn off heat add sugar, salt, and Balsamic Vinegar. Let it cool to room temperature then add the pecans and craisins. Put the Arugula in a bowl add dressing mix well and serve or refrigerate for 30 min.
Quorn Products

In this episode, Kathryn and her frieind and fellow chef, Terry Young, prepare some vegan meals for Lent using recipes and products from Quorn.

Kathryn would like to thank the people at Quorn for giving her permission to showcase their products and recipes. Eating meat-free has never been easier and tastier!

Simple Thai Noodle soup with Quorn Meatless Pieces

Permission Given From Quorn Quorn Recipe Provided by US Quorn

Ingredients

  • 10.5 oz Quorn Meatless Pieces OR Quorn Vegan Meatless Pieces
  • 2 Tbsp vegetable oil
  • 1 large onion sliced
  • 2 cloves garlic crushed – We did not use the garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp cayenne pepper
  • 7 oz coconut milk
  • 4 cups vegetable stock
  • 2 carrots peeled and sliced
  • ½ cup baby corn sliced
  • ½ cup sugar snap peas sliced in half
  • 50 g 1 cup rice noodles, cooked to pack instructions
  • 2 spring onions finely sliced

Instructions

  • Heat 1 tbsp. oil in a large saucepan and sauté the onions over a medium heat for 5 minutes. Stir in the garlic and spices and cook for 2 more minutes.
  • Add the coconut milk, vegetable stock and vegetables. Bring to the boil and then simmer for 20 minutes.
  • Meanwhile, in a separate skillet, add 1 tbsp. oil and fry the Quorn Meatless Pieces for 7 minutes, until slightly golden.
  • Add the cooked rice noodles to the soup, along with the Quorn Meatless Pieces. Stir well and allow to simmer for 3 minutes.

Quorn Meatless Chili

Products and Recipes provide by Quorn US

Ingredients

  • 12 oz Bag Quorn Meatless Grounds
  • 2 Tbsp olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1-2 tsp fresh red chili pepper finely chopped
  • 2 peeled garlic cloves minced
  • tsp smoked paprika
  • 2 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp chili powder optional depending on your heat preference
  • 14 oz can diced tomatoes
  • 2 cups strained unsalted tomatoes or canned unsalted crushed tomatoes
  • 3 Tbsp low sodium vegetable broth
  • 15 oz can kidney or pinto beans rinsed and drained Salt to taste (optional)
  • 2 Tbsp fresh cilantro leaves finely chopped

Instructions

  • Heat oil in a large skillet over medium heat. Add onion, sauté 4-5 minutes. Add bell pepper and cook for 5 minutes. Add the chili, garlic and spices. Cook for 2 minutes more.
  • Stir in the tomatoes, tomato paste and vegetable broth. Bring to a boil. Cover, reduce heat and simmer for 8 minutes, stirring from time to time.
  • Stir in the kidney beans and Quorn Meatless Grounds and cook over a low heat for 10 minutes. Season to taste with salt and stir in the fresh cilantro

Quorn Vegan Fillets with Kalamata Olives and Capers

All Recipes and Products Provided by Quorn

Ingredients

  • 8 Quorn Meatless Vegan Fillets
  • Olive oil
  • 1 ¼ cup Taggiasche or Kalamata olives
  • 3 cups sundried tomatoes in oil 1
  • ¼ cup capers
  • 1 cup white wine
  • Salt & pepper to taste
  • Parsley

Instructions

  • Preheat 1 tbsp. of olive oil in a pan and cook the Quorn Vegan Meatless Fillets for 7-8 minutes.
  • Add olives, chopped sundried tomato and capers.
  • Stir and cook for 2 minutes more.
  • Deglaze the pan with white wine and taste; season with salt and pepper as desired.
  • Serve the Quorn Vegan Meatless Fillets garnish with parsley.

Quorn Vegan Pieces & Quinoa Salad

All Products and Recipes Provided By Quorn US

Ingredients

Main Ingredients

  • 1 bag Quorn Vegan Meatless Pieces
  • 1 Tbsp olive oil
  • 1/3 cup rice uncooked
  • 1/3 cup quinoa uncooked
  • 1/2 cup cooked edamame beans
  • 1/4 cup pumpkin seeds toasted
  • 2 handfuls baby kale roughly torn
  • 25-30 red grapes
  • halved freshly chopped mint leaves

Dressing

  • 3/4 cup pineapple juice
  • 1 Tbsp grated ginger
  • Tbsp tamari or soy sauce
  • 2 tsp rice wine vinegar

Instructions

  • Combine the ingredients for the dressing. Marinate the Quorn Vegan Meatless Pieces in half of the dressing for 30 minutes, place the remaining dressing in the refrigerator until needed.
  • Cook the rice and quinoa according to pack instructions, drain then set aside.
  • Pre-heat the oil in a frying pan and cook the marinated Quorn Vegan Meatless Pieces for 3-4 minutes. Add the kale and cook for a further 2-3 minutes until it begins to wilt.
  • In a bowl toss the marinated Quorn Vegan Meatless Pieces with the salad ingredients, drizzle over with the remaining dressing and garnish with freshly chopped mint leaves