Mexican Dinner

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You are never too old to learn, which is what I was doing for some of the recipes for this show. Thankfully, many friends in the Hispanic community helped me learn to make the Tamales. So, join me in learning how to make a Mexican dinner.

 
Print Recipe

Lyle’s Mexican Rice

Ingredients

  • 1 cup Rice
  • 2 carrots diced
  • 1 onion diced
  • 8 oz Tomato sauce or 1 cup
  • 1/2 cup English Peas
  • 1/3 cup oil
  • 1 1/2 tsp Cumin
  • 1 Tbsp Salt
  • 2 1/2 cups water

Instructions

  • Place oil & rice in a skillet and stir until a golden brown. Drain off some of the excess oil. Add cumin, water, onions, and carrots. Cover & cook with a tight-fitting lid (about 15 minutes). Add English peas and cover and cook another 5 minutes or until all of water is consumed.
Print Recipe

LYLE’S POP’S POPCORN CORNBREAD

Ingredients

  • 3 lb Bag Yellow PopCorn Kernels unpopped
  • 2 cups Corn Meal from PopCorn
  • ½ cup Flour
  • ½ cup Masa Flour
  • 5 tsp Baking Powder
  • 3 Eggs
  • 1/3 cup Shortening, butter, lard (melted), or cooking oil
  • 1/3 tsp Salt
  • 1/3 cup Sugar
  • 1 1/3 cup Milk

Instructions

  • Preheat oven at 375° F

Corn Meal

  • Place a small handful at a time of popcorn kernels in a glass jar blender
  • and pulverize… empty into a flour sifter and sift into a bowl.

Cornbread

  • Put the remainder back into the blender and blend again. Repeat each hand full, until you have 2 cups of popcorn cornmeal. Set aside & save small *hard pieces of corn.
  • Put all ingredients in a mixing bowl & stir until smooth.
  • Spray a 9 x 13 baking pan with butter/flour (or use something like Baker’s Joy spray). Pour in the batter & spread smooth. Bake about 30 minutes or until a toothpick comes out clean.

Notes

*(Note: You can boil those larger pieces in water to make yellow grits for breakfast.)
Print Recipe

Kathryn’s Mexican Salad

Ingredients

Salad

  • 1 Head Red and Green Lettuce optional Mixed lettuce rinsed, dried and torn
  • 3-4 cocktail tomatoes cut in quarters
  • 1 avocado diced
  • 1 English cucumber seeded and chopped
  • ¼ large red onion thinly sliced- spread apart
  • 2/3 cup fresh cilantro chopped
  • 1 miniature red pepper chopped (optional)
  • 1 miniature Yellow pepper chopped (optional)
  • 1/2 cup black olives cut in half
  • 1 cup feta cheese crumbled

Dressing

  • 1 Tbsp lime juice
  • Zest of one lime optional
  • 3 Tbsp olive oil
  • ½ tsp cumin
  • ¼ tsp black pepper
  • ½ tsp sea salt

Instructions

Salad

  • Chop or tear lettuce and put into the salad bowl,
  • Slice tomatoes in quarters add to salad, slice onion in thin strips add to the bowl,
  • Chop cilantro finely and add to salad. Cut olives in half, add seed peppers finely chopped, and add to the salad. Save the Feta cheese until serving.

Dressing

  • To make the dressing, zest, and juice one lime. Add to a small bowl or small jar. Add the olive oil, cumin, black pepper, and sea salt. Mix well or shake the jar to mix. Refrigerate both dressing and salad unless you are serving immediately.
  • Once you are ready to serve, pour salad dressing over the salad mix. Top with the Feta cheese and serve.
  • Makes enough for 4 servings
Print Recipe

Lyle’s Old Time TAMALES

Ingredients

  • 3 lbs Pork cut into 3 inch pieces
  • 2 small onions quartered
  • 2 tsp Salt
  • 1/3 cup cooking oil
  • 6 cups water or chicken stock
  • 4 Cloves Garlic minced
  • 2 Tbsp Cumin Comino seasoning
  • 1/2 lb dried Ancho Peppers
  • Boiling water to soak peppers
  • 2 1/2 cups Masa
  • 1 1/2 cups instant grits
  • 1/2 cup water from soaked peppers & meat stock
  • 1/2 cup lard
  • 2 Pkgs Corn Shucks

Instructions

Step 1: Ancho Peppers

  • Soak Ancho’s in a pot of water for 6-8 hours. Drain remove seeds and stems but reserve the liquid. Process the drained peppers in a blender with some of the liquid. Using a seive pour the mixture through the strainer and set aside.

Step 2: Meat

  • For this recipe, we will be using a hotpot to save time, however, you can use a crockpot or large pan and roast in the oven.
  • Add the pork, onions, salt/pepper, and water/stock to your hotpot. Set your temperature according to the manufacturer’s instructions for cooking pork shoulder.
  • Once the pork is done, remove from the liquid and either shred or cut into small pieces.
  • Next, in a large skillet, add cumin, the oil, minced garlic, (please note that I didn’t use garlic because of my allergy.), and meat. Once the garlic has cooked a few minutes, pour half of the Ancho mixture over the meat. Set it aside.

Step 3: Corn Shucks

  • Soak shucks in hot water.

Step 4: Masa Dough

  • Mix masa & grits with enough the pepper liquid & meat juice to be like a pie dough.

Step 5: Assemble and Cook

  • Spread masa-grit mixture on corn shucks. Then spoon some meat mixture on shucks. Roll shucks, folding bottom. Then place in a steamer on the rack (you can use a colander). Put the plate upside down at the bottom of a large roasting pan. Cook 30 to 40 minutes, until shucks loosen easily from tamale.

Notes

Recipes provided by Lyle Oelfke

Father Umberg’s Favorites

by
Orange Glazed Arugula Salad

The Chef, You and I Show with Kathryn Raaker and Fr. Andrew Umberg. On this show, they prepare some of Father Umberg’s favorite recipes. The first is Brussels sprouts with bell peppers and steak with hoisin sauce. Next, we prepare fried rice with shrimp. Lastly, we make an arugula salad with orange glaze dressing. 

Shrimp Fried Rice
Print Recipe

Father Andrew’s Fried Rice with Fresh Shrimp

Ingredients

  • 1 ½ lbs. Fresh shrimp Peeled and Deveined
  • 3 cups cooked rice
  • ½ large yellow onion finely chopped
  • ½ cup Peanutor cooking oil
  • 2 Tbsp Butter
  • 2 cups Frozen Peas and Carrots cooked for 2 to 3 minutes in the microwave.
  • 2 large eggs beaten
  • 1 large Zucchini cubed

Orange Glazed Arugula Salad
Print Recipe

Father Andrew’s Orange Glazed Arugula Salad

Ingredients

  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup raisins
  • 1 large Naval orange zested and sliced
  • 2 packets of Stevia
  • 3 Tbsp Olive Oil
  • 4 Tbsp Balsamic Vinegar
  • 1 10 oz Package Arugula
  • 4 oz Goat Cheese Crumbled

Instructions

  • Assemble walnuts, orange zest. Heat oil, add the orange zest or splinters until it bubbles, then remove from heat. Add Balsamic Vinegar to the mixture. Pour into a bowl to cool. Put the mixture into the refrigerator until ready to serve on the Arugula.
  • Add Arugula to Bowl, Then Add one package of Stevia to the Balsamic and Oil Mixture. Fluff the
  • Arugula in the Bowl, then Spoon on Dressing, add Raisins and Nuts, Toss, then top with arugula and
  • Decorate with Orange slices. Serve 4 Servings.

Steak with Red Peppers and Brussel Sprouts
Print Recipe

Father Andrew’s Steak with Brussel Sprouts Red Peppers

Ingredients

  • 8 to 10 oz -Bag Fresh Brussel Sprouts
  • 5 Tbsp Hoisin Sauce
  • 2 Small Steaks sliced thin
  • 1 Large Red Bell Pepper sliced into strips, and then cut in half
  • 1 ½ medium Zucchinis cubed
  • ½ large onion finely chopped
  • 2 Tbsp Butter
  • ½ cup Peanut oil
  • ¼ tsp salt

Instructions

  • Prep: Slice nob off the Brussels sprouts, then cut quarters. Grill steaks and slice thin.
  • In a Wok, heat oil and butter. When the butter is melted, add finely chopped onions -sweat the onions. Next, add the Brussel Sprouts and then Red Pepper. Once the Brussels sprouts are tender, stir in steak pieces, add Hoisin Sauce, and reduce the heat to a simmer. Serve on rice or with Fried Rice with shrimp and vegetables.

Valentine’s Day Recipes 2023

by
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
Print Recipe

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.

 

B&B (Brandy and Benedictine) Chicken
Print Recipe

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.

 

Feta Strawberry salad
Print Recipe

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.

 

Strawberry Cocktail
Print Recipe

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.

      Cooking with Honey

      by
      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 Raaker prepares her BBQ Pork Loin with her No Garlic BBQ Sauce for "The Chef, You, and I."
      Print Recipe

      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.

       

      Asian Beef Bowl with rice
      Print Recipe

      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

       

      This is a special recipe that Kathryn loves to make. Honey makes her Asian Salad and Dressing extra special.
      Print Recipe

      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)

       

       

      Polish Recipes & Italian Appetizer

      by
      Polish and Italian foods

      In this installment of The Chef You and I, Kathryn Raaker prepares Polish Dishes from her family from years ago. In addition, Kathryn makes an excellent Roasted Grapes and Olive Bruschetta with Goat cheese. Watch as Kathryn makes her Grandmother Bochenek’s Polish Potato Salad, a classic Polish Beet soup, and finishes the meal with a Plum Polish Cake.

      Plum Cake
      Print Recipe

      Polish Plum Cake

      Adapted from a Recipe from my grandmother Stella Bochenek recipe & Barbara Rolek recipe

      Ingredients

      Cake

      • 2 1/3 cups all-purpose flour
      • 2 1/2 tsp baking powder
      • 3/4 tsp salt
      • 1 ½ cups sugar
      • 1/2 cup 4 ounces unsalted butter, room temperature
      • 1 cup milk
      • 2 large eggs room temperature
      • 10 small to medium fresh plums I used Purple small Plums halved pitted

      Streusel Topping

      • 1/4 cup sugar
      • 1 tsp ground Cinnamon
      • 3 Tbsp cold unsalted butter cut into pieces
      • ½ cup crushed walnuts or almonds

      Instructions

      Cake

      • Lightly coat a 13 x 9-inch baking dish with cooking spray. I used Cornhuskers Gourmet Duck Fat Spray.
      • In a large bowl, combine the flour, baking powder, salt, and 1 to ½ cup of sugar
      • Add the room-temperature butter, milk, and eggs. Beat with a hand mixer at medium speed for 4 minutes or until all of the ingredients combine. Pour the batter into the prepared pan. Position the plum halves on top, cut side up, pushing them down slightly into the batter.

      Streusel Topping:

      • Cut the remaining 1/4 cup of sugar and the cloves into 3 tablespoons of cold butter until crumbs form. Sprinkle it over the plums. Bake the cake on the center oven rack for about 40 minutes or until a toothpick inserted in several places comes out clean.
      • After it cools Sprinkle Confectionary Sugar on the whole cake and cut into squares.
      Roasted Green Grapes and Olive Bruschetta
      Print Recipe

      Roasted Green Grapes and Olive Bruschetta

      Recipe provided by Costco Farm to Table

      Ingredients

      • 2 cups Seedless Green Grapes stems removed
      • 1 cup I Green Olives -pitted
      • 1 cup of Black Olives – Pitted
      • 1/2 tsp kosher salt
      • 1 Teaspoon 1/2 tsp fresh thyme leaves
      • ½ cup olive oil divided – ¼ for each part of the recipe
      • 1/3 cup of fresh basil leaves roughly chopped
      • 10.5 oz soft goat cheese
      • 10 slices baguette lightly toasted

      Instructions

      • Preheat oven to 400° F.
      • Combine and stir grapes, olives, salt, thyme and1/4 cup olive oil in a medium baking dish. Roast 35 to 45 minutes, until grapes have softened and wrinkled.
      • While grapes are roasting, combine basil and remaining olive oil in a blender. Blend 1 to 2 minutes until almost smooth.
      • To assemble the bruschetta, spread about 1 Tbsp goat cheese onto each toast Top with 1 to 2 Tbsp of the grape-olive mixture. Drizzle bruschetta with basil oil and serve. Makes 16 servings
      Polish Beets
      Print Recipe

      Easy Polish Beet Soup (Barszcz Czysty Czerwony)

      Ingredients

      • 4 whole beets about 1 pound, (or 2 cups sliced canned or jarred beets)
      • 4 cups stock chicken, beef, mushroom, or vegetable
      • 1 shallot chopped fine
      • 2 tablespoons fresh lemon juice or 1 tablespoon red wine vinegar
      • 1 teaspoon sugar
      • Salt to taste
      • Black pepper to taste

      Instructions

      • In a medium pot, bring beef or vegetable stock to a boil. Add the cut beets, shallot lemon juice, sugar, salt, and pepper. Simmer 8 minutes.
      Polish Potato Salad
      Print Recipe

      Polish Potato Salad

      Ingredients

      • 2-3 White Potatoes skins scrubbed, boiled in jackets
      • 2 ribs of Celery
      • 2 Tbsp Sweet pickle relish
      • 1/2 Sweet Onion
      • 2 Sour Apples
      • 1 can 15 oz Sweet Peas drained
      • 3 hardboiled Eggs peeled
      • 1/4 cup Mayonnaise Replace part or all of the Mayonnaise with Sour Cream or Plain Yogurt (more, if desired)
      • 1/2 lb diced Ham
      • 1-2 tablespoons fresh chopped Dill
      • Salt and Pepper to taste

      Instructions

      • Peel and dice the potatoes in 1/4 inch cubes.
      • Dice all other vegetables (except peas) to about the same size as the peas, smaller than the potatoes.
      • Mix all together.
      • Garnish with another hardboiled egg

      Fall Appetizers

      by

      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. 

      Simple Charcuterie
      Print Recipe

      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
      Chicken Salad
      Print Recipe

      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
      Flatbread with onions and swiss cheese
      Print Recipe

      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.
      Fruit Salad
      Print Recipe

      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.

       It’s all About Pork!

      by
      Kathryn prepares recipes using pork from Circle B Ranch
      https://youtu.be/1jSD11fLc9M

      Join Kathryn as she prepares great food with pork and recipes from Circle B Ranch and Marina’s Kitchen to serve to her guests. First, on the menu, Kathryn prepares a simple but delicious Pork Scaloppini with Mushrooms and Marsala. Next, Kathryn prepares Italian Herb Lemon Pork Cutlets. Lastly, she finishes the menu with her favorite Caprese salad with fresh Tomatoes and Mozzarella cheese. It was a delicious dinner, made better because she used her favorite cooking spray, Cornhuskers Kitchen Gourmet Duck Fat, and prepared the food using her pans from 360 Cookware. 

      Pork Scaloppine
      Print Recipe

      Pork Scaloppine with Mushrooms and Marsala

      Permission From Marina’s Kitchen -Original recipe from Lida’s Italy

      Ingredients

      • 1 Pound or a little more Circle B Ranch boneless center-cut pork loin
      • 2 teaspoons coarse sea salt or kosher salt or to taste
      • Freshly ground black pepper to taste
      • 1/2 cup all-purpose flour or more
      • 6 Tablespoons extra-virgin olive oil or more if needed
      • 5 Tablespoons butter or more if needed
      • 2 Tablespoons finely chopped shallots
      • 2 cups sliced fresh mushrooms large white Mushrooms
      • 1 cup dry Marsala
      • 1 cup light stock chicken, turkey, or vegetable broth, or more if needed
      • 2 Tablespoons chopped fresh Italian parsley

      Instructions

      • Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
      • Meanwhile, put 4 Tablespoons of the olive oil and 2 Tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet – as many as can lie flat without crowding – and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
      • When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 Tablespoons of olive oil and 3 Tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft and caramelized, 6 minutes or more.
      • Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
      • One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.
      Print Recipe

      Italian Herb Lemon Pork Cutlets

      Ingredients

      • 3 to 4 Pork Cutlets
      • 2 tbs butter
      • 1/2 cup flour
      • 2 eggs beaten

      Seasoned Bread Crumbs

      • 1 cup Panko Bread Crumbs
      • 4 Tbsp fresh chopped parsley
      • 1/2 tsp onion powder
      • 1/8 tsp salt
      • pepper to taste
      • 1/4 cup grated Parmesan or Romano cheese

      Sauce

      • 2 tbs butter
      • 1/2 cup chicken stock/broth
      • 1 cup heavy cream
      • 2 tbs lemon juice
      • 4 tbs fresh chopped parsley
      • 1/2 cup shredded mozzarella cheese
      • 2 tbs Parmesan cheese
      • Salt to taste
      • Pepper to taste

      Instructions

      • Preheat the oven to 350° F

      Bread Crumbs

      • Mix all seasoned bread crumb ingredients in a large bowl.

      Prepare Pork Cutlets

      • Melt 1 tbs of butter in a skillet over medium-high heat.
      • Dredge the pork chops in the flour, then dip in the beaten egg and the seasoned bread crumb mixture.
      • Brown chops on both sides; remove from pan and place on a rack inserted in a baking sheet. Melt remaining 1 tbs butter and repeat.
      • Bake chops in preheated oven for 20 minutes; meanwhile make sauce.

      Sauce

      • In the same pan, melt the 2 tbs of butter over medium heat. Add the garlic and sauté for about 5 minutes.
      • Stir in the stock, lemon juice, and the cream. Heat until it begins to bubble.
      • Add the cheeses and stir until they are melted. If the salt/pepper is needed, add it now.
      • Add the parsley and continue cooking until sauce is reduced about 25% (It should be the consistency of a thinner gravy).
      • Sauce may be poured over the cooked chops or served on the side like a gravy.

      Summer Grilling 2022

      by

      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.

      Cornhusker Kitchen

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

       

      Coffee and Molasses Marinated Pork Chop and Grilled Potatoes an Onios
      Print Recipe

      Coffee-Molasses Marinated Pork Chops

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

      Ingredients

      • 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

      Instructions

      • 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
      Print Recipe

      Blackberry Cobbler

      Inspired by Marina’s Kitchen and Southern Living

      Ingredients

      • 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

      Instructions

      • 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!
      Watermelon Salad with Pearl Mozzarella and Blueberries
      Print Recipe

      Kathryn’s Raaker’s Fresh Watermelon Salad

      Ingredients

      • 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
      • ⅕ 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

      Instructions

      • 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 and Cheese Appetizer-web
      Print Recipe

      Kathryn’s Cucumber Appetizer

      Servings: 1

      Ingredients

      • 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

      Instructions

      • 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 with Rassberries and Nectarines-web
      Print Recipe

      Summer Fruit Tart

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

      Ingredients

      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

      Filling

      • 2 8 oz cream cheese soften to room temp (You can microwave 30 to 40 seconds to soften)
      • ⅔ 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

      Instructions

      • 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
      Print Recipe

      Kathryn’s Garlic-Free Lemon Pepper

      Ingredients

      • 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)

      Instructions

      • 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.

      Shepherd’s Pie

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      Chef Kathryn and Chef Terry with the Old English Show

      The Chef You and I Show with Kathryn Raaker & Terry Young as they prepare Kathryn’s recipe for her favorite from England – Shepherd’s Pie. They also prepared a Greek salad with glazed carrots and mini pies for dessert.

      Chef Kathryn's Old English Shepherd's Pie
      Print Recipe

      Shepherd’s Pie – Chef Kathryn’s Version

      Ingredients

      • 8-10 Large Golden potatoes peeled and cubed
      • 1 cup sour cream
      • 2 Tbsp Butter
      • 1 egg yolk
      • 1 tsp Pepper
      • 1 lb. Ground Beef 80 to 90% Fat free
      • 1 tsp salt
      • ¼ cup tomato paste
      • 16 oz can diced tomatoes with juice
      • 1 cup shredded carrots
      • 1 medium onion chopped fine
      • ½ cup frozen Peas
      • 2 Tbsp Fresh Parsley chopped
      • 1 jar Beef Gravy

      Instructions

      • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 18 minutes. Drain and mash. Mix in butter, and sour cream and add egg yolk and mix into the potatoes. Season with salt and pepper to taste; set aside. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add Beef Gravy, tomato paste and tomatoes. Stir into the mixture then add shredded carrots and peas Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef mixture with carrots and peas in an even layer on the bottom of a 2-quart casserole dish. We used a 360 Pan from Oven to table Top with the mashed potato mixture under Broiler and let potato mixture become light brown take out and top with shredded cheese.
      Honey Carrot Coins
      Print Recipe

      Chef Terry Young’s Honey Coin Carrots

      Ingredients

      • 5 carrots sliced into ¼ rounds
      • ¼ cup butter melted
      • 2 Tbsp Honey

      Instructions

      • Add water to cover the carrots – we microwaved them for 5 minutes. Then take out add carrots add melted butter and honey serve as a side dish.
      Chef Kathryn's Americano Greek Salad
      Print Recipe

      Chef Kathryn Americano Greek Salad and her own dressing

      Ingredients

      • 1/2 tsp. dried oregano
      • 3 cups romaine lettuce -pre-washed and torn into bite size pieces
      • 1 cup chopped cucumber
      • 1 cup halved cherry tomatoes
      • 1/2 cup sweet onion cut into thin slivers
      • 1/2 cup black olives -pitted
      • 1/4 cup feta cheese crumbles

      Dressing

      • ¼ cup lemon olive oil
      • ¼ cup fig balsamic vinegar

      Instructions

      Salad

      • Into a medium size serving bowl the following: Torn lettuce leaves, chopped cucumber, cherry tomatoes, sweet onion black olives and shake the dried oregano on top then mix all ingredients and top with Feta Cheese.

      Dressing

      • Add to salad and serve.
      Small Pastry shells with Filing
      Print Recipe

      Mini Pudding Dessert

      Ingredients

      • Athens Phyllo Shells
      • Store made Pudding

      Instructions

      • Put about a tablespoon of pudding into the shells and then added different toppings like sprinkles, chocolate syrup whatever you desire for a topping.

      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
      Print Recipe

      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
      Print Recipe

      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
      Print Recipe

      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
      Print Recipe

      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
      Print Recipe

      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.