Fall Subs and Pumpkin Treats

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Fall Subs and Pumpkin Treat

 

Fall Subs and Pumpkin Treats

Join Kathryn Raaker as she prepares breakfast, lunch/dinner, and a dessert, which are delicious dishes for fall. First, Kathryn prepares Praline Pumpkin Dessert, Pumpkin Pie Pancakes, and Pumpkin Pie Spice. She prepared the Pumpkin Pie Pancakes on her grill using the Grillmat by Grillight. Then she prepared a side dish to go with the sub sandwich she made. The side dish contains potatoes, onions, carrots, and squash using the same Grillight Mat. The Sub Sandwiches were made with Italian Sausages and grilled thin sliced steak.  Thanks to our sponsors: Cornhuskers Gourmet Duck Spray, Grillight Products, 360 Cookware, and CircleB Ranch & Marina Kitchen.

Honemade pumpkin pie spices
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Homemade Pumpkin Pie Spice

Ingredients

  • 3 Tbsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp nutmeg
  • 1 ½ tsp ground allspice
  • 1 ½ tsp ground cloves

Instructions

  • Blend together and store in tight fitting Jar

Notes

The beauty of homemade spice mixes is that you control the ingredients and thus are assured there are no fillers.
Praline Pumpkin Dessert
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Praline Pumpkin Dessert

by Betty Crocker
Servings: 12

Ingredients

  • 1 can 15 oz pumpkin (not pumpkin pie mix)
  • 1 can 12 oz evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 4 tsp pumpkin pie spice
  • 1 box 15.25 oz Betty Crocker™ Super Moist™,Yellow Cake Mix, or Delights Super Moist™ Spice Cake Mix
  • 1 ½ cups chopped pecans or walnuts
  • ¾ cup butter or margarine melted
  • Whipped cream if desired
  • Additional pumpkin pie spice if desired

Instructions

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
    Praline Pumpkin Dessert-serving

 

Pumpkin Pancakes
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Pumpkin Pie Pancakes

by Betty Crocker

Ingredients

  • 1 egg beaten
  • 1 ¼ cups fat-free skim milk
  • 2 cups Bisquick Heart Smart® mix
  • ½ cup canned pumpkin not pumpkin pie mix
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • Real maple syrup if desired

Instructions

  • Into medium-large bowl, mix all ingredients except syrup until smooth. Batter will be thick. Spray griddle with cooking spray; heat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until bubbles form around edges. Turn pancakes; cook about 3 minutes or until golden brown on bottom. Serve pancakes with maple syrup.

Notes

Note: Chef Kathryn cooked the pancakes on GrillMat by Grillight

Fall Appetizers

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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
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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
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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
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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
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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.

Kathryn’s Sandwiches

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

Chicken Avocado Wafflewich
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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!
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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.

Recipes from Chef Alon Shaya-Part III

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In this last segment, Kathryn prepares “Shrimp Tzatziki” and finishes with a refreshing, Blueberry Thyme Smash.”

Shrimp Tzatziki
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Shrimp Tzatziki

Course: Appetizer
Servings: 4 Sandwiches

Ingredients

Step 1

  • 3/4 lb peeled shrimp 18-20 per pound peeled shrimp
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp kosher salt

Step 2

  • 1 cup Cucumber seeds removed and diced small
  • 1 Tbsp dill Fresh
  • 1/4 tsp lemon zest
  • 1 Tbsp Lemon juice fresh-squeezed
  • 1/4 tsp ground caraway (or substitute ground celery salt)
  • 2 Tbsp Blue Plate® Light Mayonnaise with Greek Yogurt

Step 3

  • 4 slices rye bread (or bread of your choice)
  • 1 clove garlic cut in half

Instructions

  • In a 10-12-inch sauté pan, heat the olive oil over medium heat. Add the shrimp and cook until they are cooked through. Remove from the heat and separate the shrimp from any remaining oil in the pan. Reserve the oil to brush the bread with in Step 3. Let shrimp cool completely, then fold in all ingredients from Step 2. Set your oven on the broil setting. Brush each slice of bread with remaining oil from cooking the shrimp. Add more olive oil if you don’t have enough left over from cooking the shrimp. Bake bread until golden. Remove from oven and lightly rub each slice with the garlic half. Set aside and serve with shrimp tzatziki.

Blueberry Thyme Splash
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Blueberry Thyme Smash

Course: Beverage
Cuisine: Alcoholic Drinks
Servings: 1 11-14 oz

Ingredients

  • 2 parts The Botanist® Gin
  • 3/4 part Fresh Lime Juice
  • 1 part simple syrup Recipe included below
  • 10 blueberries (set aside 3 for garnish)
  • 2 sprigs thyme FRESH

Instructions

Simple Syrup

  • 1 cup water 1 cup sugar Combine ingredients in a saucepan, bring to boil and simmer until sugar is fully dissolved, stirring frequently. Set aside to cool. Store in refrigerator in a glass jar with a lid

Drink

  • Muddle 7 blueberries and 1 sprig of thyme in a mixing glass or drink shaker. Add rest of ingredients with ice. Shake well until chilled. Strain over fresh ice in tall drink glass. Garnish with 3 blueberries on a noshi gushi (knotted bamboo skewer) and a sprig of thyme.

Notes

When consuming alcohol, please drink responsibly.

Recipes from Chef Alon Shaya-Part II

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In segment two, Kathryn prepares Chef Alon Shaya’s “Spicey Chicken Salad Sandwiches.”

Spicy Chicken Salad Sandwich
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Spicy Chicken Salad Sandwich

Course: Main Dish
Servings: 4 Sandwiches

Ingredients

Step 1 (If using Fresh/uncooked Chicken)*

  • 2 large chicken breasts, boneless and skinless
  • 2 large chicken thighes, boneless and skinless
  • 2 tsp Salt
  • black pepper, freshly milled To taste
  • 2 Tbsp olive oil

Step 2

  • 1/2 cup red onion diced small
  • 1/3 cup celery diced small
  • 1/4 cup scallions sliced (both green and white)
  • 1/4 cup Cilantro chopped
  • 1 Tbsp Fresh Mint chopped
  • 3/4 cup Blue Plate® Light Mayonnaise with Greek Yogurt
  • 2 Tbsp sriracha chili sauce to taste
  • 1/2 tsp kosher salt

Step 3

  • 1 cup sliced pickles
  • 4 Regular sandwich/hamburger buns (or bread of your choice)

Instructions

  • For fresh chicken, preheat the oven to 400°F. Place the chicken in a bowl and season with salt, pepper, and olive oil. Lay the chicken on a baking sheet and bake for approximately 20 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let cool to room temperature. *Use rotisserie or leftover chicken for one less step! Dice the chicken into small pieces and set aside. Place all of the ingredients from Step 2 into a bowl with the diced chicken and stir. Place your oven on the broil setting, and toast all of the buns until golden brown. Remove from the oven, place a large spoonful of salad on the bun, and top with sliced pickles.

Spicy Chicken Salad Sandwich

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Spicy Chicken Salad Sandwich

HUGE Thank you to Tommy Bahama Resturant and Grill for the use of this recipe!

Spicy Chicken Salad Sandwich
Print Recipe

Spicy Chicken Salad Sandwich

Course: Main Dish
Servings: 4 Sandwiches

Ingredients

Step 1 (If using Fresh/uncooked Chicken)*

  • 2 large chicken breasts, boneless and skinless
  • 2 large chicken thighes, boneless and skinless
  • 2 tsp Salt
  • black pepper, freshly milled To taste
  • 2 Tbsp olive oil

Step 2

  • 1/2 cup red onion diced small
  • 1/3 cup celery diced small
  • 1/4 cup scallions sliced (both green and white)
  • 1/4 cup Cilantro chopped
  • 1 Tbsp Fresh Mint chopped
  • 3/4 cup Blue Plate® Light Mayonnaise with Greek Yogurt
  • 2 Tbsp sriracha chili sauce to taste
  • 1/2 tsp kosher salt

Step 3

  • 1 cup sliced pickles
  • 4 Regular sandwich/hamburger buns (or bread of your choice)

Instructions

  • For fresh chicken, preheat the oven to 400°F. Place the chicken in a bowl and season with salt, pepper, and olive oil. Lay the chicken on a baking sheet and bake for approximately 20 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let cool to room temperature. *Use rotisserie or leftover chicken for one less step! Dice the chicken into small pieces and set aside. Place all of the ingredients from Step 2 into a bowl with the diced chicken and stir. Place your oven on the broil setting, and toast all of the buns until golden brown. Remove from the oven, place a large spoonful of salad on the bun, and top with sliced pickles.