Valentine’s Day 2022

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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.

Tomato and Mozarello Salad
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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
Stuffed Mushrooms
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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.
Asparagus and Pok Chop
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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.
Asparagus and Pok Chop
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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.
Valentine Dessert
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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.

Father Andrew’s Asian Meal

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

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Grilled Asian Chicken

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

Ingredients

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

Instructions

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

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Asian Stir Fry

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

Ingredients

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

Instructions

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

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Ambrosia Salad

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

Ingredients

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

Instructions

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

Pasta with Tomato Sauce and Tuna

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Wonderful tasty variation of Meatless Pasta great lunch or entree!

 

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Tuna Pasta with Tomato Sauce

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Dish
Cuisine: Comfort Foods, Italian
Servings: 8

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Minced Garlic
  • 1 29 oz Diced tomatoes
  • 2 29 oz Tomato Sauce
  • 2 Large Cans Tuna- Water Packed
  • 1 1/2 Tablespoons ground pepper
  • 1 1/2 Tablespoons Oregano
  • 1 1/2 to 2 Tablespoons basil leaves or ground basil
  • 1 Medium Onion -Chopped finely
  • 1 1/2 Tablespoons Minced Garlic
  • 3 Medium Bell Peppers ,Red, Green, Yellow If you do not have three colors then use 2 green peppers
  • 1 12 oz Package of Tri-Colored Routini
  • 1 12 oz Package of Campanella Pasta
  • 12 Ritz Crackers-Crushed

Instructions

  • Heat Large Pan on top of Stove on medium add Olive Oil, Garlic, Onion, pepper, diced tomatoes let sizzle then turn down to simmer and stir let it simmer for about 5 minutes then gradually add the dry ingredients and simmer for 15 minutes. Drain Tuna and add to Sauce stir until there are no clumps about two minutes. Simmer for about 2 minutes and add pasta to sauce and stir. Add Dozen Crushed Ritz Crackers to the sauce. Serve with Romano Parmesan Cheese.
  • Fill large pan with at least 8 quarts of water boil the water then add all dry pasta and cook pasta till minute less that directions on box. Drain Pasta.

Pasta with Tomato Sauce and Tuna

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Tuna Pasta with Tomato Sauce

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Dish
Cuisine: Comfort Foods, Italian
Servings: 8

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Minced Garlic
  • 1 29 oz Diced tomatoes
  • 2 29 oz Tomato Sauce
  • 2 Large Cans Tuna- Water Packed
  • 1 1/2 Tablespoons ground pepper
  • 1 1/2 Tablespoons Oregano
  • 1 1/2 to 2 Tablespoons basil leaves or ground basil
  • 1 Medium Onion -Chopped finely
  • 1 1/2 Tablespoons Minced Garlic
  • 3 Medium Bell Peppers ,Red, Green, Yellow If you do not have three colors then use 2 green peppers
  • 1 12 oz Package of Tri-Colored Routini
  • 1 12 oz Package of Campanella Pasta
  • 12 Ritz Crackers-Crushed

Instructions

  • Heat Large Pan on top of Stove on medium add Olive Oil, Garlic, Onion, pepper, diced tomatoes let sizzle then turn down to simmer and stir let it simmer for about 5 minutes then gradually add the dry ingredients and simmer for 15 minutes. Drain Tuna and add to Sauce stir until there are no clumps about two minutes. Simmer for about 2 minutes and add pasta to sauce and stir. Add Dozen Crushed Ritz Crackers to the sauce. Serve with Romano Parmesan Cheese.
  • Fill large pan with at least 8 quarts of water boil the water then add all dry pasta and cook pasta till minute less that directions on box. Drain Pasta.

Father Andrew’s Italian Wedding Soup

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

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Father Andrew's Italian Wedding Soup

A wonderful rich delicious Wedding Soup
Prep Time1 minute
Cook Time45 minutes
Total Time46 minutes
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.

Father Andrew’s Italian Wedding Soup

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Print Recipe

Father Andrew's Italian Wedding Soup

A wonderful rich delicious Wedding Soup
Prep Time1 minute
Cook Time45 minutes
Total Time46 minutes
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.

Greek King Prawns

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Greek King Prawns

Ingredients

  • 4 King Prawns (about 1/4 lb each)
  • 1/4 cup olive oil extra virgin
  • 1 cup white onion chopped
  • 1 cup roma tomatoes chopped (about 3-4)
  • 1/2 Tbsp dried Oregano
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 cup Ouzo (White Wine is a good substitute)

Instructions

  • In a large skillet, heat up the oil on a medium-high heat. Add prawns cooking about 4-5 min on first side. Next flip prawns and add onions. When onions are somewhat translucent, add tomatoes, oregano, salt and pepper. Lastly, add Ouzo and light with flame to burn off alcohol (about a minute). Serve with sticky white rice and garnish with Rosemary.