Chef Kathryn's Peach Salad-web
I love cooking with my granddaughter, Cassie during a recent visit. Come and watch as we prepare some of her favorites.

This summer my granddaughter and I prepared a few desserts before I made some pork recipes courtesy of Marina’s Kitchen and Circle B Ranch pork.

Cassie making Brownie

Ingredients

  • 1 box of Chocolate Brownie Mix (We used Betty Crocker Fudge Brownie Mix)
  • 2 eggs
  • ½ cup vegetable oil
  • 3 Tbsp Water

Instructions

  • Preheat oven 350 degrees
  • Add two eggs and beat lightly add oil and water then add the mix slowly if you are not using a mixer mix well and keep adding dry ingredients when smooth pour into a well grease 9×13 pan and bake for 20/25 minutes check with toothpick and when it comes out clean brownies are done.
  • Put brownies aside to cool

Kathryn’s Edible cookie dough

Ingredients

  • ¼ cup sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 ½ cups flour In a Microwave safe bowl (microwave for 1 minute)
  • 1 1/4 cups brown sugar tightly packed
  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup semisweet chocolate chips
  • 1 ½ Tbsp milk
  • Sprinkles

Instructions

  • Add butter add brown sugar add sugar mix then add milk, vanilla, salt and then flour use mixer and mix until you have no clumps. Fold the chocolate chips into the mixture. Make a ball with the cookie dough then press down on the brownie square in the center add brownie ball into the center of brownie then take the brownie lifted on the side till you cover the cookie dough, until all the brownies are made into lls with the cookie dough. Then roll until you have balls then dip the balls into melted chocolate and place on parchment paper then place in the refrigerator

Smore cookies – Kathryn Raaker’s Recipe

Ingredients

  • 8 Marshmallows
  • 8 double graham crackers
  • 10 Hershey Chocolate Bars Squares
  • Hershey’s cookies dough

Instructions

  • Use parchment line a cookie pan then place 6 graham crackers on the sheet in rows. Place a graham cracker then top it with chocolate square add marshmallow on top of chocolate and press down a little on the marshmallow then take cookie dough and make a dome on top of each square then when finished put into a 350-degree oven for 10 to 15 minutes cookies will then be done. Let cool and serve

CIRCLE B RANCH PORK PORK LOIN WITH PEACH BASIL BOURBON GLAZE

PERMISSION TO USE RECIPES FROM MARINA’S KITCHEN

Ingredients

  • 4 1/2 tablespoons unsalted butter divided
  • 2 Pork Tenderloins
  • 1 tsp salt and 1 tsp pepper
  • 10 fresh basil leaves
  • 1/4 tsp cayenne
  • 2 shallots-small dice
  • 1/4 cup bourbon
  • 2 large peaches pitted and halved*
  • 1/4 cup of light brown sugar only needed if using fresh peaches

Instructions

  • Stir until the liquid has begun to reduce (about 2-3 minutes) and add in the brown sugar or the peach syrup, cayenne, 1/2 tsp salt, 1/2 tsp pepper and the whole basil leaves. Cook for 1-2 minutes or until the mixture thickens and becomes syrupy. Add in the last Tbsp of butter and stir. If using the canned peaches, add them. Spoon the delicious bourbon glaze over the tenderloin and enjoy!

CIRCLE B RANCH Pork Chops with Peaches and Fresh Basil

PERMISSION TO USE RECIPES FROM MARINA’S KITCHEN

Ingredients

  • 2 bone-in Circle B Ranch pork chops 4-6 oz. each
  • Kosher salt & freshly ground black pepper
  • 2 Tbsp. olive oil
  • 3 peaches pits removed, cut into ¼-inch slices
  • 2 tsp. zest from 1 lemon plus 2 Tbsp. fresh juice
  • 1 tsp. sugar
  • ½ tsp. salt
  • Pinch of dried red chili flakes
  • ¼ cup fresh basil leaves roughly chopped
  • 1 Tbsp. butter

Instructions

  • Season the pork chops generously with salt and pepper. Heat 1 Tbsp. olive oil in a 12-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145 degrees F on an instant-read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil. Do not wipe out skillet.
  • Lower heat to medium low and add the peaches, lemon zest, sugar, salt, and dried chili flakes. Stir gently until the peaches begin to soften but don’t lose their shape, 2 to 3 minutes.
  • Place the 2 pork chops on separate plates. Pour any juices from the plate back into the skillet and add butter and lemon juice. Cook, scraping up any browned bits from the bottom of the pan and swirling pan until butter is melted and incorporated into the sauce. Season to taste with salt and pepper. Stir in half of basil.
  • Divide the peaches between the two plates of pork chops and then pour the pan juices on top. Sprinkle with the remaining basil.
  • Serve immediately.

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

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

 

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

Grandma Raaker’s Carrot Cake

Course: Dessert
Cuisine: American

Equipment

  • Angel Food Cake pan

Ingredients

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

Ingredients for Topping

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

Instructions

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

Grandma Raaker’s German Potato Salad

Ingredients

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

Instructions

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

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.

In this show, Kathryn prepares a beef stew using an Instant Pot. 

Kathryn’s Instant Pot Beef Stew

Ingredients

  • 2 lbs Beef Stew Meat (I used a Beef Round roast cut into cubes)
  • 2 Tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Lemon/Pepper Spice
  • 2 Tbsp Worcestershire Sauce
  • 1 Large Onion Chopped
  • 1 16 oz Bag Baby Carrots Cut into Slices (can also use 1 cup of the precut carrots
  • 1 Pound Potatoes Cubed
  • 2 1/2 cups Low-sodium Beef Broth
  • 1 ½ cans diced Tomatoes
  • 3 Tbsp Ketchup or tomato paste
  • 1 1/2-2 cups Red Wine or more beef stock
  • 2 Tbsp Cornstarch
  • 2 Tbsp Water

Instructions

  • Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and spices. Cook the meat until Browned on all sides.
  • Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
  • Add the Worcestershire sauce, onion, carrots, potatoes, diced tomatoes, mushrooms, and ketchup. Stir and close the lid and steam valve on the instant pot.
  • Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  • Mix the cornstarch and cold water in a small bowl until dissolved. Stir this into the stew until thickened.
  • Serve with Crusty French Bread delicious

Kathryn’s Temecula California Romaine Salad with Dressing

Ingredients

  • 1 medium Red Onion thinly sliced
  • 4 Tbsp Fresh Apple California Balsamic Blanco Vinegar Divided
  • 3 Tbsp Temecula "Just Dress it Olive Oil" or your favorite Extra Virgin Olive Oil
  • ¼ tsp salt
  • 1 ½ tsp Dijon mustard
  • ½ cup Asiago Cheese shredded and divided
  • 3 heads Romaine lettuce Hearts torn
  • 3 Tbsp dried Cranberries

Instructions

  • In a small bowl toss onion with 2 tablespoons of the Vinegar. Add ¼ tsp of salt let it marinade for at least 15 minutes.
  • *In a large bowl whisk together remaining oil, mustard and remaining vinegar. Stir ¼ cup of the asiago cheese.
  • Add Lettuce and gently toss to coat. Drain Onions and sprinkle over salad.
  • Lastly, add the Dried Cranberries. Serve cold and sprinkle with remaining Asiago cheese.

Notes

*You can also make the dressing in a small jar. Add the ingredients and shake until emulsified.

Kathryn’s Persimmon Pudding cake

Ingredients

  • 2-3 cups Hachiya persimmon pulp (Puree in blender or food processor
  • ¾ cups sugar
  • ½ cup butter melted
  • 4 eggs
  • ¾ cup 2% Milk
  • 1 ½ tsp vanilla
  • 1 ½ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 12 tsp cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 1 tsp Pumpkin spice
  • 1 cup chopped nuts – *optional if allergies to nuts
  • 3 Tbsp golden raisins use instead of nuts
  • Whipping cream or ice cream

Instructions

  • Preheat oven to 400° F. Butter a *9 x 13 cake pan or use cooking spray (I use Pam).
  • In a large bowl, mix the persimmon pulp, sugar, eggs butter, milk and vanilla. In a separate bowl whisk together the flour, baking powder, baking soda, salt and spices.
    Hachiya Persimmons
  • Add the dry ingredients to the wet ingredients, a third at a time, until everything is mixed well together. Add the nuts (or the raisins for nut allergies).
  • Serve with Whipping Cream or Ice Cream

Notes

*Note: If you prefer a thicker cake, you may use a 9-inch square pan but I prefer a thin pudding cake (about 1 inch thick)
Kathryn Raaker and Father Umber

This epidsode of The Chef, You and I, Kathryn is joined by her pastor, Father Andrew Umberg. Together they make four of Father Umbergs favorite recipes that are quick and full of flavor.

Father Andrew’s Berry and Peach Pie

Course: Appetizer, Dessert, Salad, Side Dish, Snack
Keyword: Guacamole, Berry Peach Pie,

Ingredients

  • 2 pie crusts (you can use your favorite recipe or store prepared pie crusts)
  • 1 peach Peeled and chopped into small cubes
  • 1 qt Fresh Blueberries (If using frozen, bring to room temperature)
  • 2 4 oz packages of Blackberries (If using frozen, bring to room temperature)
  • 1 cup Sugar If making sugar free, reduce to 3/4 cup
  • 3 Tbsp Cornstarch
  • 1 Tbsp cinnamon
  • 3 Tbsp butter cut up in small cubes

Instructions

  • Pre-Heat oven to 375 degrees
  • Using a sharp knife or pizza cutter, cut one pie crust into strips. Put the other Pie crust into your pie dish forming it to the pan and bringing the edges up over the pie pan.
  • In a large Mixing bowl, add Blueberries, blackberries, and peaches. Fold in sugar, corn starch, and cinnamon.
  • In a small bowl add cornstarch and cold water sir until there are no lumps add to fruit mixture and stir well. Pour ingredients into pie shell then top with small cut pieces of butter. Then lay strips onto pie in a lattice style. Put the pie into the oven. Fr 15 minutes bake at 375 then turn down to 350 degrees and bake for another 45 minutes.

Father Andrew’s Tabbouleh Recipe

Ingredients

  • ¾ cup Bulgur Wheat
  • 1 ½ cups Boiling Water
  • teaspoon Cumin divided
  • 5 Roma tomatoes Chopped into small pieces
  • 1/8 tsp salt
  • 2 English cucumber seeded and chopped into small pieces
  • ¾ medium onion – chopped fine
  • 1 bunch green onions only use the top part of onion –not the green stems-sliced and chopped fine.
  • 3 mint stems – we used peppermint -tear top part of the leaf into five small pieces
  • 3 bunches English Parsley only use the tops
  • 1/3 cup Olive oil
  • 2 lemons, juiced or 4 tablespoons of lemon juice

Instructions

Bulgar Directions

  • Pour Bulgur wheat into a small bowl add the water, 1/2 tsp cumin and stir well cover the bowl and set aside. Takes about 20 to 25 minutes to absorb water.

Dressing Instructions

  • In a small jar or mixing bowl, combine the rest of the oil, lemon juice, cumin, mint, parsley, and salt.

Vegetable Instruction

  • In another bowl, combine tomatoes, cucumber, onions, then mix with Bulgur mixture.
  • Add dressing and mix well. Refrigerate for at least an hour and then serve

Father Umberg’s Guacamole

Ingredients

  • 4 Ripe Avocados
  • 1 Jalapeno pepper – Grilled
  • 5 Medium Tomatoes diced
  • 2 English Cucumbers
  • ½ c white or red onions diced
  • 2 tsp Garlic optional
  • 1/2 lime
  • 1/2 lemon
  • 1 cup sour cream

Instructions

  • Peel Avocados and cut into quarters and then slice lengthwise and the chop into small pieces. Add to glass Bowl (Father uses a method by smashing them with saran wrap until mushy, I prefer to mash mine with potato masher.)
  • Grill the Jalapeno on top Gas stove or Grill on outdoor Grill until it turns almost black. Turn with tongs (if you don’t have a grill or gas stove, you can roast them in the oven). Once the pepper is blackened remove from heat and place in a bowl covered with plastic wrap. After it has cooled slightly, peel the skin and remove the seeds. Next slice lengthwise into strips then chop up and put into the glass bowl.
  • Dice tomatoes, peel the cucumbers and cut lengthwise and then chop up into small pieces. Add the diced cucumber into the bowl add tomatoes and cucumbers into the glass bowl. Squeeze half of lemon juice/ lime juice over the Avocado’s. Mix all ingredients together and refrigerate for at least an hour before serving. Serve with Pita chips or tostado chips and sour cream.

Father Andrew’s Black Bean Soup

Ingredients

  • 4 15 oz. cans of black beans
  • 2 Tbsp minced Garlic
  • 1 Tbsp Bacon Grease
  • 1/3 cup Olive oil
  • 1 ½ cups Chicken broth
  • ¾ tsp Cayenne Pepper
  • ¾ Cup Mild Taco Sauce

Instructions

  • In a 6 quart pan on medium heat add the olive oil, then add bacon grease and stir add about 1 to ½ cups of chicken broth and stir then add 2 12 cans of beans and stir, turn down heat, meanwhile put 2 ½ cans of beans in food processor add ½ cup of chicken broth and emulsify then add the emulsified beans to the soup mixture and stir. Add the Cayenne pepper and taco sauce heat till boiling. Serve soup with a dollop of Sour Cream.

Father Andrew’s Pork Tonnato - On a Bed of Arugula

Spicy arugula is topped with roasted pork for a light salad for lunch or dinner.
Course: Main Course
Cuisine: American
Servings: 4
Author: Father Andrew Umberg

Ingredients

Pork Roast Ingredients

  • 4 lb Pork Loin
  • 2 Tbsp Fresh Lemon Juice
  • 1 ½ to 2 Tbsp Olive Oil
  • ½ to 1 tsp Kosher Salt
  • 1 Tbsp Garlic chopped
  • 1 1/2 tsp of fresh Rosemary – or ½ tsp dried Rosemary
  • 1 5 oz Box Fresh Arugula
  • 3 to 4 Tbsp Nonpareil Capers

Tonnato Sauce Ingredients

  • 1 ¼ cup Mayo
  • 1 small can Tuna in Olive Oil
  • 2 tsp Lemon Juice
  • 3 to 4 Tbsp Nonpareil Capers
  • 1/2 Tbsp Caper Brine
  • 1 tsp Black Pepper

Instructions

Pork directions

  • Marinate the Pork Loin – Olive oil and Lemon Juice and chopped garlic and rosemary or other spices. Then Grill on Barbeque till the inside is light pink.
  • Let the Pork rest then put Pork in the refrigerator until cold.
  • On a Dinner plate arrange a large Handful of Arugula and spread out in the center of the Arugula add a dollop of Tonnato Sauce.
  • Slice the pork in 1/8 inch slices. Arrange the slices on each plate 5 or six slices in a circle. Then spread Tonnato Sauce on each slice of meat. Then take capers and add to each slice of meat. Serve to your guests.

Tonnato Sauce Directions

  • In a small bowl add Mayonnaise and then add the whole can of tuna with the oil, stir tuna into the mayonnaise until smooth. Cover and refrigerate for a half hour. Take the bowl out and then add all other ingredients_

Father Andrew BLT Salad with Heirloom Tomatoes

Ingredients

  • 2 to 3 Heirloom Tomatoes
  • ½ to 1 teaspoon of Salt
  • 1/3 cup of Mayonnaise
  • 2 tablespoons of Olive Oil
  • 2 Tablespoons of Bacon Bits
  • 2 Tablespoons of Balsamic Vinegar

Instructions

  • Slice the Tomatoes and take a pinch of salt and lightly dust the tomatoes
  • Spread a small portion of Mayonnaise onto each of tomato slices
  • Then sprinkle the Bacon Bits on 5 or 6 slices of the tomatoes
  • Divide the tomatoes on small plates and serve.
  • On the other slices of tomatoes drizzle the olive oil and then add lemon Balsamic Vinegar and Serve.

Father Andrew’s Penne all’Arrabbiata

Course: Main Dish
Cuisine: American, Italian

Ingredients

  • 1 1 lb. Box Penne Pasta
  • 6 qt water
  • 1 Tbsp Kosher salt for the water

Sauce:

  • 5 Tbsp Virgin Olive Oil
  • 5 Tbsp Chopped Garlic
  • 1 15 oz. Can Tomato Sauce
  • 1-2 tsp Cayenne Pepper

Instructions

  • Bring 6 quarts of water to a boil in a large pot and add kosher salt.
  • Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
  • Meanwhile, put 5 tablespoons olive oil in a large sauté pan over medium heat, and then add the 5 Tablespoons of Chopped Garlic then let cook for about a minute. Then add Tomato Sauce and Cayenne pepper; reduce the heat to low and stir just until fragrant, about 4 minutes.
  • Add the pasta to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, toss well. Serve immediately

The Chef, You and I Show with Kathryn Raaker and her guest, Maria Dunaway, as they prepare more delicious recipes from the Philippines. They also discuss Maria’s recent trip back home and her return to scuba diving at the family scuba resort with her Brother, Jesse at Paseo Del Mar, in Bohol, Philippines.

Cucumber salad

This dish is Marie Dunnaway's mother's recipe which can be a meal or also good as a side dish

Ingredients

  • 2 medium-sized cucumbers
  • 1 tsp salt or substitute
  • A dash of ground black pepper
  • 1 small red onion sliced optional
  • 1 Tbsp sugar
  • 1/4 cup apple cider vinegar or white vinegar

Instructions

  • Wash the cucumber and pat dry.
  • Thinly slice the cucumber crosswise. MY mom likes to peel the skin off.
  • Combine salt, ground black pepper, sugar, ginger, and vinegar then mix well.
  • Toss in the sliced cucumber and onion. Refrigerate for 2 hours.
  • Serve with your grilled seafood and veggies.

Shrimp broccoli stir fry in oyster sauce

Course: Main Course
Cuisine: Asian

Ingredients

  • 1-2 8 oz bags shrimp peeled and deveined, heads and tails off- we used 16 oz.
  • 2 cups broccoli florets
  • 1 Bunch Scallions cut into 1 inch slices
  • 2 Inches fresh ginger cut into thin strips
  • 1-2 tsp Sesame seeds
  • 1-3 Tbsp Oyster sauce salty, so add based on your taste
  • 5 Tbsp Olive oil
  • 1 heaping Tbsp Brown Sugar
  • 1 lemon Juiced about 2 Tbsp
  • 1 Tbsp Garlic Powder optional
  • 1/2 tsp fresh ground black pepper optional
  • Mrs. Dash season taste

Instructions

  • Marinate shrimp with lemon juice, and a little brown sugar and garlic powder or ground black pepper
  • Stir fry in oil till pink
  • Add broccoli florets and ginger and cook till tender
  • Pour in the desired amount of oyster sauce, be careful coz it could get too salty
  • Serve hot with brown rice

Sago’t Gulaman (Tapioca and gelatin cooler)

an (Tapioca and gelatin cooler) Sago, also known as tapioca pearls, is a starch extracted from tapioca which is a common food ingredient in Asian countries like China, Philippines, Malaysia, and Thailand. Sago is a common ingredient in many desserts and beverages. This is a popular street food in Thailand especially in the summertime months of April and May.
Course: Beverage
Cuisine: Asian

Ingredients

  • 3 cups brown sugar arnibal for syrup
  • 1 cup brown sugar arnibal for sago
  • 3 cups red gelatin shaved ice
  • 2 tbsp vanilla

Instructions

  • Soak the cooked tapioca pearls in water for at least an hour to separate them.
  • In a separate pot make your syrup by mixing the water, vanilla, and sugar until thick.
  • Bring it to a boil then reduce heat and simmer for 5 minutes.
  • Strain the syrup using a cheesecloth or any clean cloth to separate the sand-like grains from the sugar, leaving a clear brown syrup. (optional)
  • Now pour the syrup in a glass then add tapioca pearls, cubed gelatin, and ice.
  • Go strawless, dig in with a long spoon.

Kathryn is passionate about healthy cooking so she and NxStage Patient Advocate, Celeste Fuller, prepare some healthy Thanksgiving dishes. Kathryn wants to thank Chef Aaron McCargo from Fresenius Kidney Care for his Rustic Apple Cinnamon Filled Phyllo Pastries recipe.

Rustic Apple Cinnamon Filled Phyllo Pastries

Servings: 6 Servings

Ingredients

  • 4 cups Apples (3½ peeled medium-diced Granny Smith, Gala and/or Honeycrisp apples)
  • ¼ cup light brown sugar
  • 2 tablespoons Butter unsalted, firm
  • ¼ cup Butter unsalted, melted (for buttering phyllo pastry sheets)
  • ¼ teaspoon Cornstarch
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 tablespoons vanilla extract
  • 1 package phyllo dough 6 sheets

In a Small Bowl:

  • 2 tablespoons cinnamon
  • 3 tablespoons powdered sugar

Optional Garnish:

  • powdered sugar, fresh mint sprigs, and whipped cream
  • Optional garnish: powdered sugar fresh mint sprigs, and whipped cream

Instructions

Apple mixture:

  • Preheat oven to 350° F. In a large sauté pan on medium-high heat, sauté apples in butter for 6–8 minutes. Stir in cinnamon, nutmeg and brown sugar. Cook for an additional 3–4 minutes. In a small cup, mix cornstarch and vanilla extract until dissolved. Stir into apple mixture and cook for an additional two minutes on medium-high heat. Turn off heat and set mixture aside.

Phyllo dough pastries:

  • Lightly grease a large 6-muffin tin pan. Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go. Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares, leaving some of the squares hanging over the edges of the muffin cups. Fill each phyllo-lined muffin cup halfway to three-quarters full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo-lined muffin cup has equal amounts of apple mixture. Fold excess phyllo dough over the apples in each muffin cup. Bake in preheated oven at 350° F for 8–10 minutes or until golden brown. Optional: Garnish with powdered sugar, fresh mint sprigs and/or whipped cream.

Notes

Nutritional Information:
Calories 280 cal, Total Fat 13 g,  Saturated Fat 8 g, Trans Fat 0 g,  Cholesterol 31 mg,  Sodium 97 mg,  Carbohydrates 38 g,  Protein 2 g,  Phosphorus 33 mg,  Potassium 177 mg, Dietary Fiber 4.9 g,  Calcium 44 mg

Dry Rubbed Turkey Wings – by Chef McCargo’s Receipe

Servings: 7 servings

Ingredients

  • 7 whole turkey wings

Chef McCargo’s Barbecue Spice Rub:

  • 1 cup packed dark brown sugar
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 2 teaspoons granulated garlic
  • 2 teaspoons dehydrated onion flakes
  • 2 teaspoons dark chili powder
  • 14 tablespoons low-sodium barbecue sauce 2 Tbsp per wing

Instructions

  • Preheat oven to 375° F.

Spice Rub Directions:

  • In a small bowl mix, brown sugar, black packed dark brown sugar, black pepper, red pepper flakes, smoked paprika, granulated garlic, dehydrated onion flakes, chili powder.

Wings Directions:

  • Pat wings dry and pierce with fork on both sides. Rub wings liberally with spice rub, saving 1 tablespoon for later. Place wings on baking sheet tray and bake wrapped in foil for 30 minutes. Remove wings from oven and discard foil, flip over and cook for an additional 30 minutes. Sprinkle rest of seasoning on wings and flip back over. Turn off oven and let wings sit in oven for 15 minutes,
  • Serve with a side of low-sodium barbecue sauce.

Notes

Nutrition Per Serving:
Calories 352,  Total Fat 9 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 103 mg, Sodium 380 mg, Carbohydrates 41 g, Protein 25 g, Phosphorus 159 mg, Potassium 251 mg, Dietary Fiber 0.6 g, Calcium 50 mg

Roast Pork Loin With Sweet and Tart Apple Stuffing

Course: Main Dish
Cuisine: Thanksgiving
Servings: 6 servings

Ingredients

Cherry Marmalade Glaze:

  • ½ cup sugar-free orange marmalade
  • ¼ cup apple juice
  • ¼ cup dried cherries
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Apple Stuffing:

  • 2 tablespoons canola oil
  • 2 cups packed cubed Hawaiian rolls or any white bread
  • ½ cup finely diced Granny Smith Macintosh or Honey Crisp apple
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely diced onions
  • 2 tablespoons finely diced celery
  • 1 tablespoon fresh thyme or ½ teaspoon dried thyme
  • 1 teaspoon black pepper
  • ½ cup low-sodium chicken stock

Roast Pork Loin:

  • 1 pound Hormel® natural boneless pork loin
  • 2 18-inch pieces butcher twine

Instructions

Cherry Marmalade Glaze:

  • Mix all glaze ingredients in a small saucepan over medium-high heat until marmalade is melted and starts to simmer. Turn off heat and set aside.
  • Preheat oven to 400° F.

Apple Stuffing:

  • Sauté all ingredients in canola oil except for chicken stock for 2–3 minutes in large sauté pan over medium-high heat. Slowly add chicken stock until moist, but not too wet. (You may not need it all, depending on how much juice is released from the apples during cooking.)
  • Remove from heat and chill to room temperature.

Pork Loin Directions:

  • Meanwhile, cut five slits about 1 inch apart along the length of the loin, forming several pockets. Stuff each pocket with about 2 tablespoons of stuffing (there should be a little left over). Tie one long piece of twine around the length of the loin and tie additional twine across the shorter length as needed to keep the stuffing in place.
  • Place remaining stuffing on a baking sheet tray, place tied stuffed pork on top and bake for 45 minutes at 400° F or until you reach an internal temperature of 160° F.
  • Spoon on the dried cherry marmalade glaze, shut oven heat off and let rest in oven for 10–15 minutes. Remove pork loin, slice into portions then serve.

Notes

Nutrition Per Serving:
Calories 287, Total Fat 14 g, Saturated Fat 5 g, Trans Fat 0 g, Cholesterol 47 mg, Sodium 338 mg, Carbohydrates 23 g, Protein 16 g, Phosphorus 26 mg, Potassium 330 mg, Dietary Fiber 1 g, Calcium 44 mg

Orzo Salad

Ingredients

  • ¾ cup orzo pasta (or ¼ box)
  • ¼ cup fresh yellow peppers diced
  • ¼ cup fresh red peppers diced
  • ¼ cup fresh green peppers diced
  • ½ cup fresh red or Vidalia onion diced
  • 2 cups fresh zucchini medium-cubed
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons Grated Parmesan Cheese
  • 2 tablespoons fresh rosemary chopped
  • ½ teaspoon Black Pepper
  • ½ teaspoon dried Oregano
  • ½ teaspoon Red Pepper Flakes
  • ¼ cup olive oil

Instructions

In a small bowl:

  • Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.

Pasta and Vegetables

  • Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.) Sauté peppers, onions, and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed. Pour lemon mixture over pasta and vegetables. Mix gently. Serve at room temperature or cold.

Notes

Nutrition Per Serving:
Calories 342 cal, Total Fat 22 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 3 mg, Sodium 66 mg, Carbohydrates 30 g, Protein 7 g, Phosphorus 122 mg, Potassium 317 mg, Dietary Fiber 2.8 g, Calcium 77 mg

Homemade Herbed Biscuits

Servings: 12 servings

Ingredients

  • 1 cups All Purpose Flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon Baking Soda
  • ¼ cup mayonnaise
  • cup skim milk
  • 3 tablespoons chives or any other herb fresh or dry to taste
  • nonstick cooking spray or parchment paper

Instructions

  • Preheat oven to 400° F.
  • Spray cookie sheet with nonstick cooking spray or line with parchment paper.
  • In a large bowl, mix flour, cream of tartar and baking soda. Then mix in mayonnaise with a fork until the mixture resembles coarse cornmeal. In a small bowl, combine milk and herbs, and add to the flour mixture. Stir until combined.
  • Place heaping tablespoons on the cookie sheet.
  • Bake for 10 minutes.
  • Refrigerate until ready to use.

Notes

Nutrition Per Serving:
Calories 109 cal, Total Fat 4 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 2 mg, Sodium 88 mg, Carbohydrates 15 g, Protein 3 g, Phosphorus 34 mg, Potassium 85 mg, Dietary Fiber 0.5 g, Calcium 21 mg