Lemon Pepper Cornish Hen Meal

Join Kathryn Raaker on ‘The Chef, You and I’ as she welcomes special guest Fr. Andrew Umberg for a delightful culinary journey. Together, they’ll start the show by preparing succulent Cornish Hens, perfect for a savory beginning. The cooking adventure continues with Fr. Umberg’s favorite dish: a decadent smoked salmon with a creamy sauce served over rigatoni pasta. To round off the meal, they’ll whip up a vibrant and healthy dish of Broccolini with Orecchiette pasta. We thank our generous sponsors, 360 Cookware and Cornhusker Kitchen’s Duck Fat Spray, for supporting this episode. Tune in for a blend of traditional flavors and heartfelt cooking! Remember, 360 Cookware is American-made, stainless Steel cookware manufactured in Wisconsin.

Lemon Pepper Cornish Hens

Ingredients

  • 2 Cornish Hens
  • ¼ cup olive oil
  • Corn Huskers Gourmet Fat Spray
  • 2 Tbsp Lemon and Pepper
  • 1 tsp salt

Instructions

  • Preheat your oven to 375℉
  • Pat your Cornish hens dry then rub olive oil all over the hens and spray Corn Huskers Gourmet Duck Fat Spray on the hens. Season the Hens with lemon and Pepper and a little salt.
  • Put the Hens in a shallow baking pan that has enough room for both hens, and make sure they are not close together and place in the preheated oven uncovered.
  • Roast the hens for 1 hour. After an hour, check the hens with an instant-read thermometer and insert it into the thickest part of the thigh. When it registers 165 ℉, and the juices run clear, it is done. Remove the hens from the oven, loosely tent them with foil, and let them rest for 10 minutes before carving or serving. Then, slice the hens and serve.

 

Father Andrew Umberg’s Smoked Salmon with Creamed Sauce

Ingredients

  • 1/4 cup Olive oil
  • ¾ cup Chopped onion
  • 4-6 oz Smoked salmon
  • ¼ tsp salt
  • 2 cups half and half
  • 8 oz of tomato sauce – cook for 7 minutes
  • 1 lb Multicolor rotini
  • ½ cup Parmesan and Romano Cheese

Instructions

  • Pour 1/4 cup of Olive oil into a pan and get it hot. Add chopped onion and cook until the onions are sautéed then lightly salt the onions. Chop up the smoked salmon into pieces. Add the smoked salmon to the onion and olive oil mixture and cook until the Smoked Salmon turns Bright Pink. Cook for about 3 minutes. Add 2 cups of Half and Half to the mixture and reduce the heat. Then add about 8 oz. of tomato sauce. Heat until it starts to boil. Then add the Pasta to the sauce and heat it until it’s hot. Serve with Parmesan and Romano Cheese

Father Andrew Umberg’s Broccolini with Orecchiette Pasta

1 cup of Orecchiette 1 teaspoon of Garlic Powder 2 Bunches of Broccolini trimmed. ½ cup of olive oil 1 med. onion chopped. ¼ teaspoon of salt

Ingredients

  • 1 cup Orecchiette
  • 1 tsp Garlic Powder
  • 2 Bunches Broccolini trimmed
  • ½ cup olive oil
  • 1 med onion chopped
  • ¼ teaspoon salt
  • 3 Tbsp olive oil

Instructions

  • Add olive oil to a skillet and heat. Add broccolini heat for about 2 to 3minutes and then add the Orecchiette, stir into the broccolini and then put into the serving bowl. You can add Parmesan and Romano Cheese when you serve it.

 

Chef Kathryn prepares some Valentine's Day food.

For Valentine’s Day this year, I am making my B & B Chicken, Red Velvet Cupcakes, and some special Valentine’s Day cocktails. 

Year’s ago, when we were on holiday, we went cross-country skiing with a group of friends. Unfortunately, I fell and broke my arm, but it was my day to cook, and I wouldn’t let a broken arm stop me from cooking. That day I created my B & B Chicken, which I now make every year. So join me as I prepare a Valentine’s Day favorite along with some simple desserts and beverages. I want to thank my fabulous sponsors whose products I used to make this wonderful Valentine’s Day meal, Cornhusker Kitchen’s Duck Fat Spray and Beehealthy Honey

Red Velvet Cupcakes

Ingredients

  • 1 Red Velvet Cake Mix
  • 3 Eggs
  • 1 1/4 cup water
  • 1/2 cup avocado oil

Instructions

  • Preheat oven to 350F and line 2 muffin pans with cupcake papers. Fill using a 1/4th cup scoop. Bake for 14-19 min. Frost with cool whip or a *honey cream cheese frosting.

Notes

*Honey Cream Cheese Frosting
½ cup unsalted butter, room temperature
8 oz cream cheese, room temperature
¼ cup honey
½ tsp vanilla
Be sure your butter and cream cheese is at room temperature before mixing (Do NOT use whipped cream cheese)
Using a stand mixer with the wire beater (if you don't have a stand mixer, you can use a hand mixer, just make sure it is fluffy before adding honey), whip the butter and cream cheese until fluffy. Be sure to scrape down the sides of the bowl. Next add honey. Mix again until fluffy. Lastly, add pure vanilla extract and mix until incorporated.

 

Chef Kathryn’s B&B Chicken

Ingredients

Poach Chicken

  • 3 chicken breasts
  • 2 cups Chicken Broth
  • 4 cups water

Sauce

  • 1 cup B & B (Brandy and Benedictine)
  • 1 1/2 cups sour cream
  • 6 miniature peppers cleaned and cut into strips or diced
  • 5.25 oz Diced Pimientos approx. 3/4th of a 7 oz jar
  • 2 cans - Cream of Chicken Soup (10.75 oz cans)
  • 2 cans Cream of Mushroom Soup (10.75 oz cans)
  • 15 button mushrooms sliced or chopped
  • 2 Tbsp butter
  • 10 oz bag frozen sweet peas 15 oz can of sweet peas, drained.
  • 1 Tbsp lemon pepper
  • 16-20 oz Half and Half
  • 6 Pepperidge Farms Pastry Puffs Shells baked as directed on package

Instructions

Poach Chicken

  • Bring the Stock and water to a boil and reduce to simmer. Add chicken to liquid and cover for 15 min. Remove from liquid and cut into cubes or shred.
  • Remove breasts and cool to room temp.

Puff Pastry

  • Pre heat oven to 425° F and Bake pastry shells on a cookie sheet on the middle rack bake for 18 to 25 minutes until light brown.

Sauce

  • Chop chicken breasts into bite size pieces.
  • Slice or dice cleaned peppers and set aside
  • In a medium low heat, melt butter in a large skillet and sauté the sliced mushrooms until lightly brown. Note: do not crowd the mushrooms or they will not brown.
  • Next add the chicken, sour cream, cream of mushroom soup, cream of chicken soup, lemon pepper seasoning, miniature peppers, diced Pimiento and B&B. Blend all ingredients together then slowly add half & half to the mixture.
  • Cook chicken mixture for about 35 to 40 minutes on low heat, stirring frequently.
  • Serve on the pastry shells.

 

Chef Kathryn’s Strawberry Feta Salad

Ingredients

Dressing ingrediants

  • ½ cup Canola or Avocado oil
  • ½ cup Raspberry Vinegar
  • ½ cup Brown Sugar
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Bee healthy Honey

Salad ingredients

  • 2 cups salad greens I used romaine torn into bite sized pieces
  • 1 Pint strawberries quartered
  • ½ cup silvered almonds
  • salt and pepper
  • Feta Cheese crumbled

Instructions

Salad Assembly

  • Combine greens, strawberries, and Almonds

Dressing

  • In a small bowl or jar combine oil, brown sugar, vinegar, honey, and Dijon mustard.
  • Taste and adjust to your preference, add freshly ground black pepper. Combine dressing with salad and add crumbled Feta cheese on the top of Salad. Add salt as needed. Remember that Feta is naturally salty.

 

Valentine's Day Beverages

Ingredients

  • Raspberry Fizz
  • 4 Raspberries
  • 2 Scoops Raspberry Sherbert about 1/4 cup
  • Sparkling White Grape Juice
  • Cranberry Gingerale
  • Add 2 berries and one scoop of sherbert to each champagne glass. Top carefully with half grape juice and half gingerale.
  • Valentine's Day Punch
  • 2 cups Cranberry or Pomegranate Juice
  • 2 cups Sparkling White Grape Juice
  • 2 cups Gingerale
  • 1 pint ice cream such as Cherry Cordial, Vanilla, etc.
  • Strawberries and raspberries

Raspberry Fizz

    Valentine's Day Punch

      Instructions

      Raspberry Fizz

      • Add 2 berries and one scoop of sherbert to each champagne glass. Top carefully with half grape juice and half gingerale.

      Valentine's Day Punch

      • Mix juices and ginerale in a punch bowl. Add scoops of the ice cream. Stir mixture. Add berries to serving glasses and top with the punch.
      The Chef, You, and I with Kathryn Raaker

      The Chef, You and I Show with Kathryn Raaker watch her as she prepares some interesting dishes that include honey provided by Bee Healthy Honey Farms, Inc. Kathryn’s first recipe was Pork Loins with her new Garlic-Free Honey Barbeque. Next, she prepared Spicy Ground Beef Rice Bowls, adding honey to the meat. Next, she made Asian Salad with Dressing made with Honey. These recipes were all straightforward and Healthy. Thanks to our sponsors, 360 pans, Corn Huskers Gourmet Duck Fat Spray, and our newest sponsor, Bee Healthy Honey Farms, Inc.

      Kathryn’s Garlic-free BBQ Sauce

      Ingredients

      • 4 ½ cups organic ketchup
      • 3/4 cup honey
      • 1/2 cup light brown sugar (Add 1/4 more if you prefer your sauce sweeter
      • 3/4 cup apple cider vinegar
      • 2 cups water
      • 2 tsp ground pepper fresh
      • 1 ½ Tbsp onion powder
      • 2 Tbsp lemon juice
      • 1 1/2 tsp Lemon Pepper

      Instructions

      • Mix all together and store it in a tight-fitting glass container.

      Notes

      I double the recipe if I am making a number of dishes.

       

      Sweet and Spicy Ground Beef Rice Bowls

      Ingredients

      • 2 lbs Organic Ground Beef
      • 2 Tbsp fresh ginger grated
      • 1 small onion finely chopped
      • 1 tsp crushed red pepper
      • ½ cup honey
      • 1 Tbsp Soy sauce
      • 1 Tbsp Tamarin
      • 1 tsp sea salt or more to taste
      • ½ tsp fresh ground black pepper
      • 4 cups basmati rice cooked (kept warm)
      • 1 small English cucumber sliced in rounds
      • 4 radishes thinly sliced
      • 2 green onions white and light green parts, thinly sliced
      • ½ cup water
      • ½ tsp Lemon and Pepper See the recipe below

       

      Kathryn’s Asian Salad Dressing

      Provided by Sunkist Oranges

      Ingredients

      Dressing

      • ¼ cup rice wine vinegar
      • 1 Tbsp sesame oil
      • 2 Tbsp low-sodium soy sauce
      • 2 Tbsp Olive oil
      • 1 tsp freshly grated ginger
      • minced onion
      • Salt and pepper to taste

      Salad

      • 2 cups napa cabbage cored and thinly sliced
      • 1 cup purple cabbage cored and thinly sliced
      • 1 cup carrots shredded
      • 2 green onions thinly sliced
      • 1 avocado pitted, peeled and sliced
      • 4 mandarins peeled and segmented
      • 2 Tbsp cilantro chopped
      • ¼ cup slivered or sliced almonds

      Instructions

      Dressing

      • Prepare the dressing: In a small bowl, whisk together the dressing ingredients.

      Salad

      • Prepare the salad: Combine cabbage, carrots, green onions, avocado and chicken in a large bowl. Toss well to combine, then add the mandarins, cilantro and almonds.
        Kathryn combines the ingredients for her Asian Salad
      • Pour the dressing over the salad just before serving, and sprinkle with sesame seeds. Makes 2 to 3 servings. ds, for garnish (optional)

       

       

      In this episode of The Chef, You and I Show, Kathryn prepares some Fall appetizers. Kathryn would like to welcome one of her newest sponsors, GrillLIIGHT as well as Cornhuskers Gourmet Duck Fat Spray. Her first recipe is a Fall Charcuterie Board courtesy of the Washington Apple Commission, Apple Harvest Charcuterie Board. Next, she prepares a yummy Chicken Cranberry Salad and Fresh fruit Grape Salad. Finally, Kathryn prepares Grilled Onion and Swiss Flatbread. 

      Apple Harvest Charcuterie Board with Pumpkin Yogurt Dip

      Recipe Courtesy from The Washington Apple Commission – from Costco Magazine

      Ingredients

      Pumpkin Yogurt Dip

      • 1 cup plain yogurt
      • 1 cup canned pumpkin puree
      • 4 Tbsp maple syrup
      • 1 ½ tsp pumpkin pie spice

      Board Ingredients

      • 2 Gala apple cored and sliced
      • 1 Honeycrisp apple cored and sliced
      • 7 oz salami sliced
      • 1 block white cheddar Cheese cut in cubes I used 4 slices of Swiss cheese
      • 1 cup dried cranberries
      • ½ cup crushed cashews
      • 2 Pkgs assortment of crackers

      Costco’s Food to Table Cranberry Chicken Salad

      Revised by Kathryn Raaker
      Servings: 4 sandwiches

      Ingredients

      • ¾ cup Miracle Whip Light
      • ½ tsp paprika
      • ¾ cup dried cranberries
      • ¾ cup celery chopped
      • 1 green onion Thinly sliced
      • ¼ cup pecans chopped (optional)
      • 3 Chicken Breasts Cooked and chopped

      Instructions

      • In a medium bowl. mix together mayonnaise and paprika. Blend in dried cranberries. celery, green onion, and nuts. Add chopped and gently blend. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour. Served on Croissant’s or Thin Bread

      Grilled Onion and Swiss Flatbread

      Original from Costco and Recipe from Cathy Roma (whatshouldimakefor.com)
      Servings: 4 rounds

      Ingredients

      • 2 sweet onions peeled and sliced into rounds
      • 2 flatbread 8-inch rounds, such as naan
      • 7 oz Swiss cheese 10 slices
      • 3 Tbsp honey
      • 1 Tbsp fresh thyme minced
      • 2 Tbsp chives minced

      Instructions

      • Heat a grill to medium-high
      • Spray the onion slices with Cornhuskers Gourmet Duck Fat Spray. Season lightly with salt and pepper. Grill the onions until softened and browned on both sides, flipping once. Remove to a plate.
      • Brush both sides of the flatbread with Cornhuskers Gourmet Duck Fat Spray sprinkle with salt and pepper. Lay the flatbread on the grill, and grill for 1 to 2 minutes. Remove the flatbread from the grill and top (on the grilled side) with cheese, onions (breaking up the rounds), add honey and thyme. Season lightly with salt and pepper.
      • Turn off one side of the grill, keeping other side on medium-high. Place the topped flatbreads on the cool side of the grill; close the top. Grill until the flatbread is golden and toasted around the edges and the cheese is melty, about 3 to 4 minutes.
      • Drizzle with remaining sprinkle with chives and a pinch of salt. Slice and serve.

      Notes

      I sprayed Cornhuskers Gourmet Duck Fat Spray on the onions and used a piece of aluminum Foil on the grill, and sprayed it with Cornhuskers Gourmet Duck Fat Spray, also.

      Kathryn’s Fall Fruit Salad

      Ingredients

      • 2 cups Watermelon cut into cubes
      • 1 cup Blueberries fresh or frozen (defrosted)
      • 1 cup green grapes sliced
      • 2 kiwis chopped
      • 2 Avocados sliced
      • 1 Gala apple sliced
      • 1 Apple chopped
      • 1 nectarine chopped
      • ½ cup Pecans or Walnuts roughly chopped
      • ½ cup You favorite Vinaigrette Poppy seed or a similar light vinaigrette

      Instructions

      • In a large bowl add all ingredients mix and serve with your favorite dressing.

      This time on “The Chef, You, and I,” Kathryn, and her friend Marty prepare some comfort food recipes. Watch as they prepare Ritz Cracker Casserole, Roasted Cauliflower, fruit salad, and Marty’s favorite brown butter chocolate chip cookies.

      Ritz Cracker Chicken Casserole

      Permission to use recipe by Marty Schultes
      Course: Main Course
      Cuisine: American

      Ingredients

      • 1 Rotisserie Chicken
      • 2 cans 10 oz Cream Chicken Soup or One 20 Oz Can
      • 16 oz Sour Cream
      • 1/2 cup Silvered Almonds
      • 8 oz Sliced water chestnuts
      • 1 Stick of unsalted Butter
      • 2 sleeves Ritz Crackers Crushed

      Instructions

      • Pre Heat oven to 375
      • Directions
      • Grease bottom of Casserole Dish
      • Cut up Rotisserie Chicken or Boil Chicken Breast with Celery and Onion until chicken is tender
      • Then Cut it up. In a bowl mix soup with sour cream add chopped water chestnuts
      • then add soup sour cream, cut up water chestnut’s and add Chicken and blend it all together. Add Mixture to the greased casserole dish. Crush Cracker and add to top of mixture then add melted butter to the top of the dish put in oven for about 35 to 40 minutes it will start bubbling then take it out and serve with Cauliflower.

      Roasted Cauliflower

      Marty Schultes Permission to use and she taught us how to make it on the show

      Ingredients

      • 1 Large Head of Cauliflower
      • ½ cup of Mayonnaise
      • 1 16 oz package of provolone cheese slices
      • 8 oz container of shredded parmesan cheese
      • 1 10 oz Package of Mozzarella Cheese

      Instructions

      • Take the Cauliflower and turn upside down Trim the Core but leave some it on so it will sit on the baking dish or flat pan Trim the leaves off Boil water and Then Place Cauliflower in Boiling water for about 5 to6 minutes. Carefully take out Cauliflower and put on a Prepared Baking sheet lined with Parchment Paper I Spray my Pan with Duck Fat Spray and then put the parchment down. Once the Cauliflower cools a little spread Mayonnaise on top of the Head of Cauliflower to cover it completely then sprinkle Parmesan Cheese Mozzarella cheese and then take the slices about four and cover the head completely.
      • Place in oven at 400 degrees till the top of the cauliflower is light Brown and bubbly from the Cheese. Take out of the oven and then wait a few minutes slice in long slices and serve.

      Kathryn’s Fruit Salad

      Ingredients

      • 2 Kiwi Sliced
      • 3 Tangerine Peel and taken apart
      • 2 apples Peel and chop in small pieces
      • 20 Red or Black seedless grapes cut in half
      • 1 Banana Sliced
      • 10 Strawberries Sliced
      • 1 pint Raspberries
      • 1 Mango cut into small pieces
      • ½ cup orange juice

      Instructions

      • In a medium size bowl assemble all the cut-up fruit toss and add the orange juice to the fruit and toss
      • Refrigerate for at least ½ hour then put in serving dishes and top with Cool Whip

      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

      Kathryn and Terri prepare various favorite recipes from Japan.

      Kathryn’s Green Tea Cheesecake

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

      Ingredients

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

      Instructions

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

      Sushi Rice and Preparing Sushi Rolls

      Ingredients

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

      Instructions

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

      Kathryn’s Japanese Dressing

      Ingredients

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

      Instructions

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

      Japanese Style Pork Ribs

      Ingredients

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

      Instructions

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

      Japanese Udon Soup

      Ingredients

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

      Instructions

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

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

      Chicken Avocado Wafflewich

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

      Ingredients

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

      Instructions

      Chicken Cutlet Preparation

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

      Kathryn’s Favorite Chicken Salad

      Ingredients

      Chicken Salad

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

      Salad Dressing

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

      Chicken Salad Sandwich

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

      Chicken Salad Dressing (Sandwich)

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

      Instructions

      Chicken Salad (Over Lettuce)

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

      Chicken Salad Dressing

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

      Chicken Salad (For Sandwiches)

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

      Chicken Salad Dressing (For Sandwiches)

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

      This year, I’m bringing you a Texas-style Valentine’s Day show using products from some of my sponsors. Recipes from JD Chili Parlor, prepared in 360 Cookware and finishing off the meal with chocolates from Fames Chocolates. Fasten your seatbelts because we have a full show for you this month. 

      Kathryn Raaker’s Chicken Tortilla Soup

      Ingredients

      • 6 Fresh corn tortillas cut into 1" strips
      • ¼ cup Virgin Olive oil
      • 3/4 cup onion chopped
      • 1 Medium Poblano Pepper chopped (or half Jalapeno Pepper)
      • 4 to 5 cups Chicken Broth Homemade or low salt Chicken broth
      • ¼ cup JD’s Prickly Pear Tequila Enchilada Sauce
      • 14 oz can No salt added diced tomatoes
      • Pinch of kosher salt

      Garnish Ingredients

      • 1 Avocado ripe
      • ¾ cup Mild cheddar cheese Shredded
      • 2 Tbsp Fresh Cilantro Chopped
      • 1 lime cut into wedges

      Instructions

      • Bake the tortillas in Preheat oven to 200 degrees Fahrenheit for 10 minutes to dry them out. Important not to have moisture in the tortilla. I used a Kitchen shear to cut out the strips. I cut them in half then into ¼ inch strips. Heat the oil over medium-high heat in a 3-quart pot I use 360 pans. Working in 3 batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the Tortilla strips from the pan and let drain on a paper-towel-lined plate. Sauté the chopped onions cook for about one minute or two stirring frequently. Add chopped chili and cook for 2 minutes more. Add the broth, tomatoes, and pinch of salt. Increase the heat until it boils, then reduce the heat to a low simmer for 15 minutes. Add the cooked chicken and cook until heated through about 5 to 7 minutes more. Peel and cut the avocado into 1-inch pieces. Ladle your soup into the bowls Top with avocado strips and cheese Divide half the Tortilla strips among the 4 individual bowls and add to the top of the bowls and add cilantro serve with lime wedges. Delicious!!!!!

      JD’s Frito Big Bites

      Course: Appetizer
      Cuisine: Tex-Mex

      Ingredients

      • 1 1/2 lbs Ground beef browned
      • 1 Jar JD’s Chili Fixin’s I used Prickly Pear
      • ¼ cup onion chopped
      • ¼ cup pickled jalapeños chopped
      • ½ cup shredded cheese
      • Frito’s Big Scoops

      Instructions

      • First, in a large pan, brown the ground beef and the onions. Add one jar of JD’s Chili Fixin’s and jalapeños. Let it cook until the liquid is reduced (about 10 min on medium heat). Just before serving: On a serving dish, lay smear of Avocado Lime Crema. Line up the Scoops on the crema. Put about 1 serving teaspoon of the chili into each scoop. Top with cheese and a little dollop of crema.

      JD’s Avocado Lime Crema

      Ingredients

      • 2 cups plain yogurt Greek Yogurt will make it thicker
      • 1 Avocado
      • 1-2 jalapeños seeds removed
      • 2 Tbsp Fresh Lime Juice

      Instructions

      • Combine all ingredients in a blender and add sea salt to taste.

      JD’s Prickly Pear Chicken Enchiladas

      Ingredients

      • 1/2 onion Chopped
      • 1/4 cup : ¼ cup tequila
      • 1 tsp avocado oil
      • 1 ½ cups shredded chicken cooked (Rotisseri chicken is great for this)
      • salt and pepper
      • 1 Tbsp butter
      • 2 cups Mexican blend cheese (1 cup each of cheddar and pepper jack cheese)
      • 10-12 corn tortillas
      • 1/2 cup Mexican crema Optional but recommended (link provided)

      Instructions

      • To assemble:
      • Set oven to 350ºF (Or see below for microwave instructions)
      • Spread 1/4 cup sauce in the bottom of a 9×11″ pan. Warm tortillas on a dry skillet over medium heat until pliable. (I use a little spray avocado here.)
      • Dip a tortilla into the sauce on both sides. Fill with Shredded or ground cooked Chicken and Mexican blend cheese. Roll up and put into pan seam-side-down. Roll all enchiladas that way. Spread remaining sauce over the top and more cheese.
      • Bake 10 to 12 minutes until cheese is melted. Or microwave on medium power for 7 minutes.
      • Top with JD’s Creama before serving.

      JD’s Texas Red Shooter

      Ingredients

      • Salt or Chili Powder to rim glasses
      • ¾ cup Silver Tequila or Vodka
      • ¾ cup JD’s Chili Mary
      • Green olives

      Instructions

      • Rim shot glass with chili powder or Kosher salt
      • Pour ¾ silver tequila, (or vodka if you prefer) and 3’4 chilled JD’s Chili Mary
      • Add one stuffed olive on a toothpick.
      • After the shot, have fun!

      Today, I am preparing a couple of my recipes using my homemade Limoncello, Paprika Parmesan Chicken, and Vanilla Limoncello Bundt cake. For the second half of the show, Father Umberg joins me again to prepare a couple of favorites from a previous show, Lebanese Green Beans and Red Cabbage.

      Vanilla Bundt Cake with Homemade Limoncello

      Equipment

      • Bundt pan

      Ingredients

      • 1 1/2 cup butter softened (3 sticks)
      • 2 cups granulated sugar
      • 6 large eggs
      • 1 Tbsp vanilla extract
      • 1/2 tsp almond extract optional
      • 3 cups all-purpose flour
      • 2 tsp baking powder
      • 1 1/2 tsp kosher salt
      • 1 cup 2% milk
      • 3 to 4 Tbsp Crisco shortening
      • 2 Tbsp Limoncello Homemade (optional)
      • 1 cup Powdered Sugar for dusting on top of the cake
      • 1 Pint of Raspberries to put into the round hole of the Bundt cake

      Instructions

      • Preheat oven to 350° F
        Grease a 12-cup Bundt pan with Crisco shortening. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and mix until combined.
      • In another large bowl, whisk together flour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined.
      • Pour batter into greased Bundt pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 55 minutes. Let cool in pan 10 minutes, then invert onto a cooling rack to cool completely.
      • In a shaker shake the powdered sugar, over the whole cake. Finally, add the berries into the center of the cake

      Kathryn’s Paprika Parmesan Chicken

      Equipment

      • 13 x 9 pan

      Ingredients

      • 4 skinless boneless chicken breasts trimmed, Sliced in Half
      • 1/2 to 3/4 cup grated Parmesan cheese
      • 2 tsp paprika
      • 1 cup Original Panko
      • 1/2 tsp salt
      • 2 Tbsp Limoncello I used homemade
      • 1/2 tsp pepper
      • 2 eggs beaten
      • 1/4 cup butter melted

      Instructions

      • Preheat oven to 400°F.
      • Beat 2 eggs in a small dish.
      • Mix Original Panko, parmesan, paprika, salt, and pepper on a flat plate.
      • Spray a 13 x 9 pan. I used the 360 baking pan.
      • Dip chicken, 1 breast at a time, in egg mixture, then in parmesan/paprika mixture, turning to evenly coat both sides of each breast with each ingredient.
      • Place in the prepared baking pan, in a single layer. Spread the Parmesan cheese on top of the Chicken Breasts then pour the melted butter evenly over the chicken.
      • Bake for about 40-45 minutes or until the cheese has browned, and the chicken has cooked.

      Father Andrew’s Lebanese Green Beans

      Ingredients

      • 1 can 28 oz Green Beans
      • 1 can 15 oz Tomato Sauce or Diced Tomatoes if you would prefer
      • 3 Tbsp Oil Olive
      • 1 Tbsp Cumin
      • ¼ tsp Cayenne Pepper
      • ½ tsp Cinnamon
      • 3 cloves (or 1/4 tsp ground cloves)
      • ¼ to ½ tsp Cardamom
      • ¾ Tbsp Fines Herbs
      • 1 small onion diced
      • 1 clove garlic minced (optional)

      Instructions

      • Heat Oil in Saucepan add onion s once onions are soft add Green Beans, and Tomato Sauce then add-in
      • Spices and stir well and then heat thoroughly and serve. Serves 4

      Father Andrew’s Red Cabbage

      Course: Side Dish
      Cuisine: German Foods

      Ingredients

      • 1/4 cup olive oil
      • 1 Tbsp Butter
      • 1 small onion chopped
      • 1/4 tsp Salt
      • 1/4 tsp Ground Black Pepper
      • 1 medium head Red Cabbage Slice cabbage 2-inch strips and 1/4-inch width
      • 1 medium apple peeled and chopped
      • 1/3 cup Dark Malt Vinegar
      • 1/2 cup water
      • 7 cloves
      • 1/3 cup Blackberry Jelly, Jam, or Preserves

      Instructions

      • Sauté chopped onions in Butter and olive oil.
      • Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.