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.
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.
*Honey Cream Cheese Frosting
½ cup unsalted butter, room temperature
8 oz cream cheese, room temperature
¼ cup honey
½ tsp vanillaBe 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.
6miniature pepperscleaned and cut into strips or diced
5.25ozDiced Pimientosapprox. 3/4th of a 7 oz jar
2cans - Cream of Chicken Soup(10.75 oz cans)
2cans Cream of Mushroom Soup(10.75 oz cans)
15button mushroomssliced or chopped
10ozbag frozen sweet peas15 oz can of sweet peas, drained.
16-20ozHalf and Half
6Pepperidge Farms Pastry Puffs Shellsbaked as directed on package
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.
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.
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.
2cupssalad greensI used romaine torn into bite sized pieces
salt and pepper
Feta Cheese crumbled
Combine greens, strawberries, and Almonds
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.
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.
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.
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
Original from Costco and Recipe from Cathy Roma (whatshouldimakefor.com)
2sweet onionspeeled and sliced into rounds
2flatbread8-inch rounds, such as naan
7ozSwiss cheese10 slices
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.
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.
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.
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.
Marty Schultes Permission to use and she taught us how to make it on the show
1Large Head of Cauliflower
1 16ozpackage of provolone cheese slices
8ozcontainer of shredded parmesan cheese
1 10ozPackage of Mozzarella Cheese
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.
1smallred onionfinely chopped either by hand or food processor
5sweet baby peppersmedium chopped
1bunchcilantroschopped (reserve a few leaves for garnish)
¼tspred pepper flakes
1tspFresh lime juice
½cupCrumbled Feta CheeseSave some for garnish
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.
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)
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.
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.
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.
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.
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.
Butter Liege Mountain WafflesHeat up before assembly
Green Leaf Lettuce
1lbBonelessSkinless Chicken Strips
Italian or Panko Breadcrumbs
Canola or Vegetable Oil
Cheddar or Pimiento CheeseOptional
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!
2cupscooked chicken(diced, I used a Roasted Chicken from the store
2small Gala applespeeled and diced
1dashsalt, pepper, Dried Parsley, onion powderSeason to taste
¼Sweet onionsmall diced
6leavesRomaine or Leaf Lettucefor serving
¼cupApple Cider Vinegar
Chicken Salad Sandwich
2cupscooked chickendiced (I used a rotisserie Chicken)
2small Gala applesPeeled and diced
¼sweet onionfinely diced
Chicken Salad Dressing (Sandwich)
3TbspMayonaise or Miricle Whip
1 1/2TbspSweet Pickle Relish
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.
4 to 5cupsChicken BrothHomemade or low salt Chicken broth
¼cupJD’s Prickly Pear Tequila Enchilada Sauce
14ozcan No salt added diced tomatoes
Pinchof kosher salt
¾cupMild cheddar cheeseShredded
1lime cut into wedges
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!!!!!
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.
1 ½cupsshredded chickencooked (Rotisseri chicken is great for this)
salt and pepper
2cupsMexican blend cheese(1 cup each of cheddar and pepper jack cheese)
1/2cupMexican cremaOptional but recommended (link provided)
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.
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.
1Pintof Raspberriesto put into the round hole of the Bundt cake
Preheat oven to 350° FGrease 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
1medium head Red CabbageSlice cabbage 2-inch strips and 1/4-inch width
1medium applepeeled and chopped
1/3cupDark Malt Vinegar
1/3cupBlackberry Jelly, Jam, or Preserves
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.
Bruce's Yams is a great way to start our Sweet Potato Hummus. It is as easy as 1, 2, 3, and is the perfect combination of sweet and savory. Nine delicious ingredients, and everything is blended in a food processor!
1cupBruce’s Yams Cut sweet Potatoesdrained
115 oz cangarbanzo beansrinsed and drained
2Tbsplemon juiceFresh is best
1/4cupTahini sesame paste
5garlic clovesroasted or raw
1Tbspextra virgin olive oil
Transfer Bruce’s Yams Cut Sweet Potatoes into a food processor. Add garbanzo beans, lemon juice, Tahini, garlic, olive oil, cumin, salt and about 2 tbs. of water to start with.
Pulse the mixture until smooth, scraping down the sides of bowl and adding water to thin mixture if it seems too thick.
Adjust seasoning and serve with a drizzle of olive oil. Add a sprinkle of paprika if desired.
Spice up your next party with Bruce’s Sweet Potato Cheese Ball. Our cheese ball combines Bruce’s Sweet Potatoes, cream cheese, and apricot jam for an out of this world flavor combination that is sure to be the highlight of your next tailgate or party.
38 oz pkgcream cheese
115 oz can Bruce’s Yam Cut Sweet Potatoes; drained well
1/2cupfinely shredded Parmesan cheese
1Tbspdried parsleyor 2 tablespoons fresh
1-1/2cupscoarsely chopped pecans
In the bowl of an electric mixer, beat together the cream cheese, sweet potatoes, Parmesan cheese, apricot jam, and parsley until just combined.
Form mixture into a ball, wrap in waxed paper or cling film and refrigerate overnight.
Stir together the pecans, cinnamon and sugar and transfer to a plate. Roll the cheese ball into the mixture to completely cover.
28 count cansRefrigerator crescent rolls(you can use Mini Pastry Puffs)
Preheat oven to 350° F and line a baking sheet with aluminum foil sprayed with cooking spray or use parchment paper.
In a medium bowl mix cream cheese, cooked chicken, lemon pepper, parsley or chives until well blended.
Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners giving you 4 little triangles)
Place one teaspoon of chicken mixture in the center of each crescent triangle. Fold the corners over the chicken mixture and place on prepared pan.