I always enjoy cooking with my good friend and fellow chef, Marty Shuttes. Watch as we prepare some of our favorite recipes.

Mexican Street Corn by Marty Schultes

Ingredients

  • 8 cobs Fresh Corn boiled
  • 2 Jalapeno Peppers seeds removed and finely chopped
  • 1 small red onion finely chopped either by hand or food processor
  • 5 sweet baby peppers medium chopped
  • 1 bunch cilantros chopped (reserve a few leaves for garnish)
  • ¼ tsp Chili powder
  • tsp Paprika
  • ¼ tsp cumin
  • ¼ tsp red pepper flakes
  • ½ tsp salt
  • ½ cup sour cream
  • 2 Tbsp Mayonnaise
  • 1 tsp Fresh lime juice
  • ½ cup Crumbled Feta Cheese Save some for garnish

Instructions

  • In a small bowl combine sour cream, mayonnaise, salt, lime juice, chili powder, paprika, cumin, pepper flakes, lime juice, and salt. Set aside.
  • Cut the corn off the cob after boiling. Add the chopped vegetables and stir to combine. Next add finely chopped cilatro and mix again. Lastly, top with the sour cream mixture. Add more salt to taste. Garnish with additional feta cheese and cilatro leaves.

Pineapple and Mango Salsa

By Marty Schultes

Ingredients

  • 2 to 3 Roma tomatoes – chopped in tiny pieces finely chopped
  • 2 mangoes sliced and cubed
  • 4 sweet baby peppers (red, yellow, and orange) chopped
  • 1 Jalapeno pepper remove seeds and finely chopped
  • 2 Tbsp Fresh Cilantro chopped
  • 1-2 Limes Juiced (2-3 Tbsp)

Instructions

  • Combine all ingredients. Add salt to taste

Kathryn’s Fruit Salad

Ingredients

  • 1 pint Fresh Strawberries Slice in half or quartered (depending on size)
  • 1 cup Raspberries
  • 1 cup Black Berries
  • 1 cup Blueberries
  • 1 banana sliced
  • Manderane oranges (for color) Optional
  • ½ cup Red and Green Grapes
  • 2 Tbsp of Sugar or Sweetener
  • 3 to 4 Tbsp Limoncello I make my own limoncello
  • Mint leaves for decoration.
  • whipped cream

Instructions

  • combine all ingredients. top with whipped cream and garnish with mint leaves
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.

In this show, Kathryn prepares a beef stew using an Instant Pot. 

Kathryn’s Instant Pot Beef Stew

Ingredients

  • 2 lbs Beef Stew Meat (I used a Beef Round roast cut into cubes)
  • 2 Tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Lemon/Pepper Spice
  • 2 Tbsp Worcestershire Sauce
  • 1 Large Onion Chopped
  • 1 16 oz Bag Baby Carrots Cut into Slices (can also use 1 cup of the precut carrots
  • 1 Pound Potatoes Cubed
  • 2 1/2 cups Low-sodium Beef Broth
  • 1 ½ cans diced Tomatoes
  • 3 Tbsp Ketchup or tomato paste
  • 1 1/2-2 cups Red Wine or more beef stock
  • 2 Tbsp Cornstarch
  • 2 Tbsp Water

Instructions

  • Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and spices. Cook the meat until Browned on all sides.
  • Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
  • Add the Worcestershire sauce, onion, carrots, potatoes, diced tomatoes, mushrooms, and ketchup. Stir and close the lid and steam valve on the instant pot.
  • Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  • Mix the cornstarch and cold water in a small bowl until dissolved. Stir this into the stew until thickened.
  • Serve with Crusty French Bread delicious

Kathryn’s Temecula California Romaine Salad with Dressing

Ingredients

  • 1 medium Red Onion thinly sliced
  • 4 Tbsp Fresh Apple California Balsamic Blanco Vinegar Divided
  • 3 Tbsp Temecula "Just Dress it Olive Oil" or your favorite Extra Virgin Olive Oil
  • ¼ tsp salt
  • 1 ½ tsp Dijon mustard
  • ½ cup Asiago Cheese shredded and divided
  • 3 heads Romaine lettuce Hearts torn
  • 3 Tbsp dried Cranberries

Instructions

  • In a small bowl toss onion with 2 tablespoons of the Vinegar. Add ¼ tsp of salt let it marinade for at least 15 minutes.
  • *In a large bowl whisk together remaining oil, mustard and remaining vinegar. Stir ¼ cup of the asiago cheese.
  • Add Lettuce and gently toss to coat. Drain Onions and sprinkle over salad.
  • Lastly, add the Dried Cranberries. Serve cold and sprinkle with remaining Asiago cheese.

Notes

*You can also make the dressing in a small jar. Add the ingredients and shake until emulsified.

Kathryn’s Persimmon Pudding cake

Ingredients

  • 2-3 cups Hachiya persimmon pulp (Puree in blender or food processor
  • ¾ cups sugar
  • ½ cup butter melted
  • 4 eggs
  • ¾ cup 2% Milk
  • 1 ½ tsp vanilla
  • 1 ½ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 12 tsp cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 1 tsp Pumpkin spice
  • 1 cup chopped nuts – *optional if allergies to nuts
  • 3 Tbsp golden raisins use instead of nuts
  • Whipping cream or ice cream

Instructions

  • Preheat oven to 400° F. Butter a *9 x 13 cake pan or use cooking spray (I use Pam).
  • In a large bowl, mix the persimmon pulp, sugar, eggs butter, milk and vanilla. In a separate bowl whisk together the flour, baking powder, baking soda, salt and spices.
    Hachiya Persimmons
  • Add the dry ingredients to the wet ingredients, a third at a time, until everything is mixed well together. Add the nuts (or the raisins for nut allergies).
  • Serve with Whipping Cream or Ice Cream

Notes

*Note: If you prefer a thicker cake, you may use a 9-inch square pan but I prefer a thin pudding cake (about 1 inch thick)

Kathryn and her friend Terry Young prepare some German-style recipes getting ready for fall.

German Cheese Spread

Ingredients

  • 1 pound sharp cheddar cheese cut into 1/2-inch cubes
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons prepared mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup German beer or nonalcoholic beer
  • Assorted crackers or vegetables

Instructions

  • Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes.
  • Transfer to a serving bowl. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.

Notes

2 tablespoons: 95 calories, 8g fat (5g saturated fat), 24mg cholesterol, 187mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 6g protein.

Kathryn’s German Jägerschnitzel

Ingredients

  • 1 cup Panko crumbs
  • 1 Tbsp flour
  • Salt & Pepper to taste
  • 2 Tbsp Vegetable oil or Virgin Olive oil
  • 4 Pork Cutlet Steaks pounded thin
  • 1 to 2 eggs beaten
  • 1 medium onion diced
  • 1 cup fresh mushroom sliced
  • 2 cups water
  • 1 cube beef bouillon
  • 1 Tbsp cornstarch
  • ½ cup sour cream or yogurt

Instructions

  • In a shallow dish, mix together the Panko crumbs and flour. Season with salt and pepper. Place the eggs in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in eggs, then coat with the Panko Crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
  • Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

German Potato and Beer Soup

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Author: Susan Vu

Ingredients

  • 4 cups chicken stock
  • 3 large russet potatoes peeled and cut into 1/2-inch cubes (about 4 cups)
  • 1 tablespoon Dijon mustard
  • 2 bay leaves
  • 8 ounces sliced smoked bacon
  • 2 carrots 1/2-inch dice (about 1 cup)
  • Kosher salt and freshly ground pepper
  • 3 stalks celery 1/2-inch dice (about 1 cup)
  • 1 small bundle fresh thyme tied together with kitchen twine
  • 1 leek green top trimmed, 1/2-inch dice (about 1 cup)
  • 1 cup light German beer such as Pilsner 1/4 cup sliced fresh chives
  • 1/4 cup sliced fresh chives

Instructions

  • Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender.
  • Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3 tablespoons in the pot.
  • Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.
  • To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.

German Apple Cake

Ingredients

  • 4 small apples
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 2 tsp vanilla sugar or vanilla extract
  • 2 tsp fresh lemon juice
  • 3 large eggs
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp milk
  • Powdered sugar

Instructions

  • Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform or use parchment paper.
  • Peel, quarter, and core the apples. Thinly slice each quarter lengthwise for thin slices
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
  • Add eggs one at a time and beat for 30 seconds on high speed after each addition.
  • Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
  • Combine flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don't overmix!
  • Transfer batter into prepared pan and smooth the top with a spatula. Distribute the apples all around the cake and then put next apples into inner circle on top of the batter in a circular pattern until all the slices are gone. Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean.
  • Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature.
  • Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.

Notes

Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 67mg | Potassium: 183mg | Fiber: 1g | Sugar: 15g | Vitamin A: 330IU | Vitamin C: 3.1mg | Calcium: 53mg | Iron: 0.5mg

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 makes a fast Jalapeno, cream cheese, and bacon appetizer.

Bacon Wrapped Jalapeno Peppers

Jalapeno Peppers stuffed with Cream Cheese and Wrapped with Bacon and then Broiled. Great Appetizer!!! Try it you will love it.
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Course: Appetizer
Cuisine: Mexican
Servings: 2

Ingredients

  • 6 Medium Jalapeno Peppers Cut in half
  • 1 8 oz Package Block Philadelphia cream cheese Softened
  • 6 Strips bacon Stringy Bacon

Instructions

  • Use plastic gloves when working with Jalapeno Peppers Cut Jalapeno Peppers in Half (long ways) Clean all the seeds out of the peppers then take your cream cheese put in bowl and mash it. Then scoop up cream cheese with your hand and put it in the Jalapeno pepper to fill it completely. Then take the strip of bacon and wrap completely around the pepper put into pan and broil until bacon is browned.

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

Clark Bartram’s Chili

Ingredients

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

Instructions

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

Notes

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

Clark Bartram’s Ginger Beef with Jasmine Rice

Ingredients

Homemade Asian Sauce

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

Beef Skillet

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

Instructions

Rice

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

Asian Sauce

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

Beef Skillet

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

Notes

Recipe and images used with permission from Clark Bartram

Clark Bartram’s Blackened Fish Taco Salad

Ingredients

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

Instructions

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

Notes

Recipe and images used with permission from Clark Bartram

Clark Bartram’s Meatloaf

Course: Main Dish

Ingredients

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

Instructions

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

Notes

Recipe and images used with permission from Clark Bartram

Kathryn and friend Kim Ellis make her special recipes from Down-under

 

Australian Herb Chicken

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish
Cuisine: Comfort Foods
Servings: 4

Ingredients

  • 4 pieces chicken legs and thighs
  • 1/3 cup 1/3 cup olive oil Virgin Olive oil
  • 1 med. Lemon lemon zest
  • 3 cloves garlic or 1/4 red onion
  • 1 bunch thyme, rosemary,sage -fresh a handful
  • 1 tsp Rock Salt
  • 1 tsp black pepper, freshly milled
  • 2 Sprays Olive oil Spray

Instructions

  • Preheat the oven to 375F Grind herbs in mortar and pestle, add lemon and continue to grind to a paste, add salt and pepper. Chop the onion and grind together with the herb mix. Cut extra fat off chicken and rub the skin with olive oil. Spray baking pan with olive oil and place chicken pieces skin side up. Spread paste on chicken and add lemon quarters randomly in the pan with a few sprigs of herbs. Drizzle with Olive Oil. Place into the oven for 45 mins or till juice runs clear when you push a skewer into the chicken..

Kim's Oven Browned Potatoes

Course: Side Dish
Cuisine: Comfort Foods

Ingredients

  • 2 lbs Small Red Potatoes
  • 1/4 cup olive oil Virgin
  • 1/4 red onion diced
  • 1/2 tsp 1/2 tsp. kosher salt
  • 1/2 tsp ground pepper

Instructions

  • Quarter potatoes and leave skins on, remove any blemishes or eyes. Chop onion into one inch pieces. Spray pan with Olive Oil spray and place potatoes and onion in ovenproof dish, drizzle with olive oil and add ground salt and pepper. Mix with hands to coat potatoes and onion. Bake till golden brown and tender about 20 mins.

Down-Under Asparagus with Bacon

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

Ingredients

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

Instructions

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

 

 

Australian Herb Chicken

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish
Cuisine: Comfort Foods
Servings: 4

Ingredients

  • 4 pieces chicken legs and thighs
  • 1/3 cup 1/3 cup olive oil Virgin Olive oil
  • 1 med. Lemon lemon zest
  • 3 cloves garlic or 1/4 red onion
  • 1 bunch thyme, rosemary,sage -fresh a handful
  • 1 tsp Rock Salt
  • 1 tsp black pepper, freshly milled
  • 2 Sprays Olive oil Spray

Instructions

  • Preheat the oven to 375F Grind herbs in mortar and pestle, add lemon and continue to grind to a paste, add salt and pepper. Chop the onion and grind together with the herb mix. Cut extra fat off chicken and rub the skin with olive oil. Spray baking pan with olive oil and place chicken pieces skin side up. Spread paste on chicken and add lemon quarters randomly in the pan with a few sprigs of herbs. Drizzle with Olive Oil. Place into the oven for 45 mins or till juice runs clear when you push a skewer into the chicken..