Kathryn Raaker makes grilling easy with Circle B Marina’s Kitchen recipes for Coffee Molasses Marinated Pork Chops* (*Please note, the recipe calls for fresh thyme, not dill), and Blackberry Cobbler, Chef Kathryn’s Cucumber Appetizer, Grilled Potatoes, and Sweet Onions, Fresh Watermelon salad, and a fresh Summer Fruit Tart. Our sponsors make this show possible, so please visit Corn Huskers Duck Fat Spray, vaporless cooking with American-made pans from 360 Cookware, and the amazing sustainable pork from Circle B and Marina’s Kitchen (BTW, did you know it is also Keto, Gluten-Free, and Nitrite-Free?) Healthier food for Healthy Grilling.

My recipe for Garlic-free Lemon pepper is below.

I want to thank my sponsors, and if you are interested in their products, please click on their images. 


Coffee-Molasses Marinated Pork Chops

Permission to use Recipe Provided by Circle B Ranch and Marina Kitchen


  • 3/4 cup strongly brewed coffee cooled
  • 1/3 cup molasses
  • 6-7 sprigs fresh thyme
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 2 Tbsp minced garlic fresh or jarred -Optional
  • 1/2 tsp ground ginger
  • 1/2 tea lemon pepper seasoning
  • 1/2 tsp salt
  • 4 Circle B Ranch pork chops 1 inch thick, bone-in


  • Start by brewing coffee. You want it strong, but not too bitter as the bitterness will cause the chops to be bitter. Set aside 3/4 cup to be cooling while you whip up the marinade.
  • Why should you marinate? Four good reasons include enhancing the meat’s flavor, keeping the meat moist and juicy, creating a beautiful, crisp crust on the meat, and improving overall health by reducing unhealthy HCAs (possible carcinogens created when meats are cooked at high temperatures). The next eight ingredients make up part of the marinade, so mix them together before adding the cooled coffee.
  • Next, and this is very important, do not use all of the marinade for the meat! You will be using a portion to make a glaze to put on right before serving, so don’t use it all or you will have to make more. Simply remove 1/2 cup of the marinade and place it into a zip top bag. Then insert the pork chops, seal the bag and give it a good squish. Place in the fridge (I like to put it in a bowl or pan so that it doesn’t move around too much) for at least two hours. If you can let it go overnight, the flavors get even richer. Place the remaining marinade-that-will-become-a-glaze in a covered container in the fridge until needed.
  • About twenty minutes before you put your pork chops on the grill, pull out your leftover marinade and place it in a saucepan. You want to cook this on medium heat until it reduces by half, roughly 10-15 minutes. Remove the thyme stems before using. Turn off or keep on low until ready to use.
  • When it’s grilling time, preheat your grill to medium-high heat. Then use some oil-soaked paper towel to oil your grill a little. I find it helpful to grip the paper towel with tongs to avoid getting burned, setting things on fire and the like. You just don’t want those pork chops getting stuck. Grill 3-4 minutes per side until they reach doneness and an internal temperature that you prefer. Typically, this is 145 degrees for medium rare and 160 degrees for medium. Then place the meat on a plate to rest for approximately five minutes before spooning the glaze over the chops.
  • If you would prefer to broil instead of grill these delicious chops, broil 4-5 inches from the heat source for 4-5 minutes per side.

Blackberry Cobbler

Inspired by Marina’s Kitchen and Southern Living


  • 2 cups fresh blackberries
  • 1 ½ cup sugar
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter melted
  • 1/2 tsp ground cinnamon – optional
  • Whipped cream or Cool Whip or Vanilla Ice Cream


  • Preheat oven to 375°. Stir together blackberries and sugar in a medium bowl. Let stand 25 minutes or until some liquid is released and sugar turns pink. Whisk together flour and next 3 ingredients in a medium bowl. Stir in melted butter until blended. Spread batter in an ungreased 8-inch square pan. Spoon blackberry mixture over batter; sprinkle with cinnamon. Bake at 375° for 45 to 50 minutes or until bubbly and golden brown. Serve warm with whipped cream. You can also serve this with Vanilla Ice Cream. Enjoy!

Kathryn’s Raaker’s Fresh Watermelon Salad


  • 2 cups seedless Watermelon
  • 2 cups fresh Mozzarella pearls I used BelGioioso
  • ¼ cup Goat Cheese or Feta crumbled
  • ¼ cup Fresh Basil green chopped
  • cup virgin Olive oil
  • 1 to 2 Tbsp green onions thinly sliced
  • 2 to 3 cups mixed baby greens
  • ½ cup blueberries optional
  • 1 Tbsp Balsamic vinegar Optional


  • Toss together the watermelon, mozzarella, basil, green onion, blueberries, and olive oil. Season with salt and pepper. Serve on a bed of mixed greens or Arugula. Drizzle your favorite Balsamic vinegar on the top and serve.

Kathryn’s Cucumber Appetizer

Servings: 1


  • 4 to 6 Persian or mini English Cucumbers cut in half lengthwise and clean seeds out
  • 8 oz tub Whipped cream cheese you may also use one 8 oz blocks at room temperature
  • 6 Sweet Cherry Tomatoes cut into small pieces.
  • 1 tsp lemon pepper
  • 6 green olives or capers minced (Optional)
  • 1 Tbsp olive juice omit if using capers and use 1 tsp apple cider vinegar
  • 3 Tbsp Fresh dill chopped


  • Clean out seeds with a small spoon.
  • Combine all the ingrediens, except tomatoes, into a small bowl and whip together until smooth.
  • After combining mixture put into a small zip lock bag cut off one corner or use a piping bag and pipe into the cucumber boats.
  • Sprinkle with the diced tomatoes and some fresh dill sprigs. Refrigerate and serve as an appetizer or a snack.

Summer Fruit Tart

Recipe from the Costco Connection – Author Jeanine Donofrio LoveofLemons .com


Pie Crust

  • 6 oz Graham Craker Crumbs or 9 Graham Crackers
  • 5 Tbsp coconut oil melted
  • 1/3 cup brown sugar
  • ½ tsp sea salt


  • 2 8 oz cream cheese soften to room temp (You can microwave 30 to 40 seconds to soften)
  • cup powdered add another ⅓ cup if necessary
  • 2 to 3 tsp Lemon Zest
  • 1 large lemon juiced, you will need 2 Tbsp lemon juice
  • 2 ripe Nectarines pitted and sliced
  • 1 ½ cups Raspberries
  • ¼ to ⅓ cup cashews raw and unsalted
  • 1 tsp vanilla extract


  • Line the bottom of a 9-inch Tart pan with circular parchment paper use a Tart pan that has removable bottom. To Prepare the crust of I used Graham Cracker Crumbs and I added to that the Coconut oil, brown sugar and cashews, lemon juice or limoncello and salt do this in a food processor just for a 10 to 15 seconds if you are using 9 Graham Crackers then pulse altogether the ingredients.
  • Press the mixture into prepared pan and using the back of the measuring cup press it firmly onto the bottom and completely up the sides of the tart pan. Freeze for 30 minutes. Prepare the filling: In a high-speed blender, combine the cream cheese, powdered sugar, cashews, lemon juice or limoncello, zest and vanilla extract; blend until creamy. Spread the filling onto the crust. Refrigerate the tart overnight. Top with nectarines and raspberries’ and serve. 8 Servings

Kathryn’s Garlic-Free Lemon Pepper


  • ½ cup Lemon Zest about 9 small lemons (Only the yellow part of the lemon)
  • 1 tsp onion powder
  • 2 ½ Tbsp Ground Black Pepper Fresh ground is best.
  • 1 tsp Turmeric optional
  • 1 tsp Coriander optional
  • 1 tsp Ground Himalayan or Kosher salt (NuSalt is a good alternative if you are on low salt diet)


  • Zest 9 lemons on a cookie sheet lined with parchment paper. Spread out the zest with a fork then put in a 170-degree (or the warm setting) pre heated oven for about 30 minutes. Let it cool completely and then add all ingredients together and put it in an airtight container.

Freeze Those Lemons

  • Remember to save those lemons! Just pop them into a freezer bag and when you are ready to use one, just thaw it in the refrigerator the day before. Then juice as normal. Great way to preserve any citrus when they are in season.
Kathryn and Marty-Vegetarian Cooking II

I love cooking with my friend, Marty Schultz and this time on The Chef, You and I, we will be preparing some of her favorite recipes. 

Puff Pastry Veggie Crown


  • 3 Zucchini
  • 12 oz Campari Tomatoes Sliced or quartered
  • 8 oz Feta Cheese
  • 2 eggs
  • 8 oz Pine nuts


  • Cut Pastry Sheet into Large Circle slicing six three-inch cuts from the center of the circle outwards makes star shape. Brush Egg wash over entire pastry circle. Cut Zucchini into long ribbons. Cut mi nature to mates in half, arrange zucchini ribbons on the outside of the pastry circle place tomatoes around the ribbons crumble feta cheese around the zucchini and tomatoes, sprinkle pine nuts also and then fold over each triangle to end of Puff Pastry brush triangle with egg wash. Bake at 400F 15 minutes or until golden brown.

Potato Soup


  • 1 Large onion diced
  • 1/2 cup carrots sliced thin
  • 1 lb bacon chopped
  • 2 Stalks celery finely diced
  • 3 cloves garlic minced
  • 8 russet potatoes peeled and cubed
  • 4 cups chicken broth Make sure potatoes are completely covered
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1 cup heavy cream or half and half
  • 1 tsp dried tarragon
  • 1/3 cup kale can use frozen thawed Kale as well stems remove and chopped fine
  • Salt and pepper to taste


  • Cook the bacon in a dutch oven until done. Remove the bacon, drain off all but 1/4 cup of the bacon grease. Cook celery, carrot and onion in the 1/4 cup bacon grease until soft. Stir in the minced garlic, cook for 1 minute more. Add cubed potatoes, toss to coat. Saute the potatoes 3 or 4 minutes. Place the fried bacon back in the pan. Add enough chicken broth to the pan to cover the potatoes, cover and simmer until potatoes are tender.
  • In a heavy duty saucepan, melt the butter over medium heat, whisk in the flour, cook and whisk the mixture for 2 minutes to remove the flour taste. While still whisking add the cream in a slow stream to the flour mixture. Cook and whisk until mixture thickens, add the Tarragon and Kale to the pot. Stir the cream mixture into the potato mixture. Season with salt and pepper to your liking.


Inspired by Bunny’s Warm Oven Recipe

Marty’s Puff Pastry Apple Turnovers

Permission Granted to use the Recipe


  • 5 medium Granny Smith Apples cut into small pieces
  • 1 sheet Puff Pastry
  • 1 cup Sugar
  • 2 eggs
  • Cinnamon to taste


  • Peel apples and chop into small pieces mix Cinnamon with sugar
  • Combine apples with sugar mix. Cut Pastry Sheets into 9 equal pieces
  • In the middle of each square place apple mixture fold over forming a little pocket place on parchment paper. Wisk the eggs brush each pocket with egg mixture Bake at 415F -15 minutes or until golden Brown. Let Cool dust with Powered Sugar and serve.

It is wonderful to be able to celebrate again with family and friends, so my pastor, Father Umberg, joins me in preparing some recipes from Grandma Raaker. Father grilled some brats to go with the potato salad. I hope you enjoy it.


With summer in full swing, I enjoyed preparing a few recipes for Father’s Day and the 4th of July with my friend and Pastor, Father Umberg. Check out this video for some summer grilling ideas as well as a couple of favorites from Grandma Raaker.

Grandma Raaker’s Carrot Cake

Course: Dessert
Cuisine: American


  • Angel Food Cake pan


  • 1 tsp salt
  • 3 cups grated carrots
  • 2 cups sugar
  • 1 ½ cup salad oil
  • 4 eggs add one at a time
  • 2 cups All Purpose Flour less 2 Teaspoons
  • 1 tsp Cinnamon
  • ¼ tsp Almond Flavoring
  • 1 tsp Vanilla Extract
  • 1 cup chopped nuts – optional
  • 3 tsp baking powder

Ingredients for Topping

  • 1 cup sugar
  • ½ cup buttermilk
  • ½ tsp of baking soda
  • 1 tsp White Karo Syrup


  • Preheat oven 350° F
  • Mix all ingredients with a spoon use Angel Food Pan
  • Bake for 1 ½ hours.
    10 minutes before taking cake from oven mix
  • Ingredients for Topping
  • Put in large Pan (it will boil up and fill a quart pan) bring to boil for 3 minutes.
  • Remove cake from oven pour liquid over the cake in the cake pan until cool.
  • (Important to see if cake is cool or will break)
  • Then take a piece of wax paper sprinkle Powder Sugar on the wax paper rather thick, and turn cake on sugar upside down.
  • Let sit for 5 to 10 minutes then put on plate and enjoy.

Grandma Raaker’s German Potato Salad


  • 5 lbs Red Potatoes boil in skin
  • 1 large Onion chopped
  • 4 stalks celery chop in small pieces
  • 1 lb bacon fried crisp
  • 6 Hardboiled Eggs
  • ¾ cup vinegar
  • 1 cup sugar
  • 1 ¼ cup water
  • 4 tablespoons corn starch dissolved in 1/4 cup water


  • Fry Bacon, save grease to sauté onion in, cut and peel potatoes, add celery bacon salt and pepper to taste. In onion grease, add vinegar, sugar and water, bring to boil thicken. Dissolve corn starch in about ¼ cup water. Add potatoes add chopped eggs, salt and celery seeds, then serve.