Chef Kathryn Raaker prepares a 2024 Valentine's Day dinner complete with her famous Strawberry Jello Cake.

Welcome to “The Chef, You, and I” – a culinary journey where chef Kathryn Raaker invites you into her kitchen to explore the artistry of cooking. Join us as we embark on a flavorful adventure filled with tantalizing aromas, mouthwatering dishes, and expert tips to elevate your culinary skills.

In today’s episode, Chef Raaker treats us to a feast for the senses, starting with her succulent Shrimp Linguine, a dish that perfectly balances the delicate flavors of fresh seafood with the pasta. As she prepares each ingredient with precision and care, viewers are invited to follow along, learning invaluable techniques that will transform their home cooking experience.

Chef Kathryn's Shrimp Linguine

Ingredients

  • 1 Pound Linguine noodles -White
  • 4 Tbsp unsalted Butter
  • 3 Tbsp Olive Oil
  • 1 Pound large Shrimp I used cooked frozen shrimp, which is deveined. Remove tails.
  • ½-¾ cup fresh Parsley Chopped fine
  • 1-2 Lemons zested
  • Crushed Red Pepper Flakes This is optional
  • ¼-⅓ cup Fresh Lemon juice
  • ½-¾ cup Grated Parmesan cheese Fresh is best
  • 1/3 cup Fresh Basil chopped
  • ½ cup White wine

Instructions

  • Bring a large pot of water to a boil, add a little bit of oil and salt to the boiling water, and cook Linguine according to package instructions. Add the butter and olive oil to an extra large skillet. Once the butter has melted, add the shrimp and sauté for about a minute. Then, turn it off. Remove from heat and add parsley, lemon zest, lemon juice, and red pepper flakes. Toss to combine everything. Season with Salt and Pepper. When the Pasta is cooked, drain the water and add the noodles to the sauté pan. Top with Fresh Parmesan Cheese and toss everything gently to combine.

Next on the menu are Chef Raaker’s legendary Crab Cakes – a culinary masterpiece that showcases the sweet, delicate flavor of lump crab meat, enhanced with a medley of herbs and spices. With her expert guidance, viewers discover the secret to crafting the perfect crab cake, achieving a golden brown crust that gives way to a tender, flavorful interior.

Old Bay Crab Cakes (Baked or Fried)

Ingredients

  • 8 oz Lump Crab Meat I used Jumbo Lump
  • 2 Tbsp Panko Ritz Cracker Crumbs are Better
  • 1 extra large Egg beaten
  • 2 tsp Old Bay Seasoning
  • 2 Tbsp Mayonnaise I used Light Hellman’s Mayonnaise
  • ½-1 tsp Worcestershire sauce

Instructions

  • Combine all ingredients except the Butter, and very carefully with a rubber spatula and fold ingredients together carefully making sure not to break up the pieces of lump crab. Form the mixture into 4 equally sized balls and place on a plate. Pre heat oven to 400 to 425 degrees for 10 to 13 minutes. (I do not fry them, I baked them in the oven.) Bake on Parchment paper lined baking sheet. Flipping them halfway until Golden Brown.
  • Serves 4

And every meal is complete with a delectable dessert, and Chef Kathryn delivers with her famous Strawberry Jello Cake. As she layers fluffy white cake with luscious strawberry gelatin and creamy frosting, viewers are treated to a symphony of sweetness that is as beautiful as it is irresistible.

Easy Strawberry Cake with Strawberry Jello

Recipe courtesy of thebestcakerecipes.com

Ingredients

  • 1 Box of White Cake Mix I Used White Cake Mix
  • 1 package of Strawberry Flavored Gelatin 3 ounces
  • ½ cup of 2% milk
  • ¾ cup of vegetable oil
  • 4 large eggs
  • 8 to 10 Large Fresh Strawberries I cut them in half and put them in my food processor to make 1 cup of fresh strawberry puree.

To Decorate the Cake

  • 2 cans White Frosting or make your own Frosting. Or make your own Frosting.
  • 12 Large Strawberry to Decorate around the Cake
  • 4 Small strawberries for the center of the cake+
  • Red Sprinkles for Decorating around the cake.

Instructions

  • Preheat the oven to 325 degrees!
  • Grease two 8’ or 9” inch (I used Heart shaped Pans for Valentines Day Dinner) pans and I used parchment paper that I traced and cut into the shapes I needed. I sprayed the Pans with my Corn Huskers Gourmet Duck Fat Spray or use any baking spray. Then take 8 large Fresh Strawberries and cut them in half and put them in a food processor and puree them! In a large bowl combine the cake mix, gelatin, milk, oil eggs and fresh strawberry puree. Beat on low speed until mixed, about a minute then beat on medium for 2 minutes. Divide your batter into the two pans and bake for 29 or 30 minutes, or I use a toothpick into the cake and if it comes out clean, I know the cake is done. Allow the cakes to cool for about 10 minutes on a wire rack so that they cool completely.
  • Decorating the Cake
  • I used the store-bought White Icing instead of making my own. After the cakes are cool, turn the cake pan over, and the cake should easily come out. Place one cake layer on the cake plate and take the parchment paper off (if you are using it. Spread the frosting on the first layer, then place the other layer on top of the frosting. Use the remaining frosting to frost the top and sides of the cake. I used 1 ½ cans of White Frosting, and I swirled, and then I used red sprinkles on top and sides of the cake. I decorated the cake with fresh strawberries all around it and decorated three or four in the middle of it. Serves 12 to 14.

Sponsors

Throughout the show, Chef Kathryn Raaker proudly showcases the products of her sponsors, Cornhusker Kitchen’s Duck Fat Spray and 360 Cookware, demonstrating how these premium ingredients and tools elevate her culinary creations to new heights.

So grab your apron and join us for an unforgettable culinary experience on “The Chef, You, and I” with Chef Kathryn Raaker. Whether you’re a passionate foodie or a curious beginner, there’s something here for everyone to savor and enjoy.

Summer Holiday Foods

In this episode of “The Chef, You and I Show,” Kathryn Raaker prepares some of her favorite summer holiday recipes. First, Chef Kathryn prepares two appetizers, Stuffed Campari Tomatoes, and Watermelon & Feta Cheese Bites. Next, Chef Kathryn prepares a refreshing Mixed Berry Salad with Sweet Vinaigrette. For the main course, she makes an Almond Encrusted Cod made with Corn Huskers Duck Fat Roasted Almonds and Corn Huskers Gourmet Duck Fat Spray. Lastly, Kathryn makes a yummy summer dessert, Strawberry Cream Cake. All this comes together for a wonderful meal for Memorial Day, the Fourth of July, or any summer holiday!

Stuffed Campari Tomatoes Appetizer

Ingredients

  • cups crumbled goat cheese or cream cheese.
  • 1 tsp of onion powder
  • 1 Tbsp honey
  • 2 tsp minced fresh thyme.
  • ¼ Tbsp freshly ground black
  • 8 Campari Tomatoes -leave stems on
  • Keep additional sprigs of Thyme for the Garnish

Instructions

  • Mix goat cheese, onion powder honey, minced thyme, and ¼ tsp in a food processor. salt, process until smooth. Season with freshly ground pepper.
  • 8 Slice off and reserve tops of toma­toes; using a small spoon, scoop out seeds from centers. Transfer, cut side down, to a paper towel; let drain.
  • If desired, transfer the goat cheese mixture to a pastry bag fitted with to pastry bag fitted with the mixture (about 1 tsp. to 2 tsp.) into the bottom of each tomato. Transfer to serving platter. Top each tomato with the corresponding reserved top. Garnish with additional thyme sprigs. Cover and chill until ready to serve.

Watermelon and Feta Cheese Bites

Ingredients

  • 1 small Watermelon
  • 16 oz Feta Cheese
  • 1/4 cup Lemon Juice
  • Extra Virgin Olive Oil
  • 12 basil leaves
  • 12 Toothpicks

Instructions

  • Cut 12 (l") cubes from one small watermelon. Cut feta into 12 cubes. Using a toothpick thread 1 basil leaf, 1 block of feta, Lemon juice, and watermelon cubes.
  • Transfer to a plate. Drizzle with extra-virgin olive oil; sprinkle with salt. Serves 12

Chef Kathryn’s Holiday Day Salad

Ingredients

Salad

  • ¾ cup Blueberries
  • 10 to 15 strawberries sliced
  • 1 head Leaf Lettuce You can also use mixed lettuce
  • 1-2 apples diced
  • 2 cups watermelon cuble
  • ½ cup Feta Cheese Crumbles

Dressing

  • ½ cup extra-virgin olive oil
  • 3 Tbsp vinegar balsamic vinegar, red wine vinegar, white wine vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp maple syrup or honey
  • ¼ tsp fine sea salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Tear apart the leaf lettuce. Combine with fruit, berries, and feta. Chill. In a small jar, mix the dressing ingredients. Put on the lid and shake. Just before serving, pour dressing over salads. Enjoy

Almond Encrusted Cod

Ingredients

  • 1 lb cod 4 fillets Cut up into cubes
  • ½ cup Corn Huskers Duck Fat Roasted Almonds
  • 1/2 cup panko breadcrumbs unseasoned plain
  • 1/2 tsp kosher salt
  • fresh cracked pepper
  • 2 Tbsp Fresh lemon juice (Approx. the Juice of one lemon)
  • Corn Huskers Gourmet Duck Fat Spray
  • Fresh parsley for garnish
  • 1 Lemon cut into 4 slices for garnish

Instructions

  • Preheat the Oven to 400° F.
  • Spray a Baking sheet with Corn Huskers Gourmet Duck Fat Spray.
  • In a small food processor, pulse the almonds and the panko together.
  • Add the Kosher salt, Fresh Cracked Pepper.
  • Pat the fillets dry and place them in the Sprayed baking dish.
  • Then top with breadcrumb mixture and squeeze the juice of the lemon on top of the fish.
  • Spray with Gourmet Duck Fat Spray and roast for 15 to 18 minutes then take out of the oven put on the Serving Plate and garnish with English Parsley and add Lemon slices.

 

Strawberries and Cream Cake

Ingredients

Cake

  • 1 French Vanilla Cake Mix
  • 3 eggs
  • ½ cup oil a neutral oil like Avocado oil
  • 2 tsp strawberry preserves

Frosting

  • 12 oz ream Cheese softened at room temperature.
  • 1 ½ cups confectionery sugar
  • 2 tsp vanilla extract
  • 2 cups heavy cream or half and half
  • 1 lbs strawberries trimmed.

Instructions

Cake

  • Heat oven to 350° F.
    Coat 2 (9") round cake pans with cooking spray. Prepare cake mix according to pack­age directions with eggs, oil, and 1 cup water. Stir in strawberry preserves. Divide between pans.
    Bake until a toothpick inserted in the center comes out clean, about 20 min.
    Cool 10 min. Transfer from pans to rack; cool.

Frosting

  • On medium speed, beat cream cheese, sugar and vanilla until smooth. On low, beat in ½ cup cream. Gradually beat in remaining cream. On medium-high, beat until stiff.
  • Trim cake layers slightly if domed. Reserve 1 whole strawberry; slice the remaining strawberries. Place l cake layer on serving plate. Spread with 1 1 /3 cups cream mixture. Top with remaining cake layer. Spread top and side with remaining cream mixture. Chill until set, 1 hr. Press some of sliced strawberries onto side of cake along bottom edge. Arrange remain­ing sliced strawberries in flower pat­tern on top of cake; place reserved whole strawberry in center.

 

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. 

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

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.

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.
South of the Border-Kathryn-Terry

I always enjoy cooking with my friend, Terry Young. In this episode, she and I made some old and some new recipes converting them to vegetarian. Special thanks go out to our sponsors, Circle B Ranch and Marion’s Kitchen for permission to use some of their recipes.

Green Gazpacho Soup with Shrimp

Calories: 352kcal

Ingredients

  • Ingredients
  • 1 1/2 cups plain low-fat yogurt Not Greek Style
  • 3 Tbsp olive oil
  • 2 Tbsp Fresh Lime Juice
  • 3/4 cup poblano Chile Seeded and coarsely chopped
  • 1/2 cup green onions coarsely chopped
  • 2 cups Fresh whole-wheat bread From the bakery section. Remove crust, and tear into bite size pieces
  • 2 cups English cucumber chopped seeded
  • 2 Tbsp sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp Black Pepper
  • 4 large tomatillos About 1 lb. husks removed, rinsed and quartered
  • 1 lb medium shrimp peeled and deveined
  • 4 leaves Parsley for garnish

Instructions

  • Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir¬ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
  • Heat 1 teaspoon oil in a large non¬stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.

Chopped Caprese Salad

Permission to use the Recipe from Marina’s Kitchen Circle B Ranch Pork

Ingredients

  • 10 ounces cherry or cherub tomatoes chopped in half
  • 8 ounces whole milk mozzarella cherry sized, chopped in halves or fourths
  • ¼ cup fresh basil
  • ½ cup balsamic vinegar
  • 2 Tbsp. honey
  • Salt and pepper to taste
  • 1 Tbsp. olive oil optional

Instructions

  • Add the balsamic vinegar and honey to a small saucepan over high heat. Bring to a boil and then reduce to a simmer. Once it’s reduced by approximately half and thickened to your liking (about 5-10 minutes) remove from the heat. Be careful it doesn’t get too thick, but a bit syrupy is good. Toss all ingredients except for the reduction in a bowl. Drizzle with the reduction, adding a little at a time, tossing, tasting, and then adding more to your liking.

Zucchini Brownies from Marina’s Kitchen

Permission to use the Recipe from Marina’s Kitchen and Circle B Ranch Pork

Ingredients

Brownie Ingredients

  • 1/2 cup light tasting olive oil {or canola oil}
  • 1/2 cup dark chocolate chips
  • 2 Tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla
  • 1 cup grated zucchini in a cheesecloth or tea towel ring out juice
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup all-purpose flour

Glaze Ingredients

  • 1/4 cup butter
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup dark chocolate chips
  • 2 Tbsp milk
  • 1/2 tsp vanilla
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees. Lightly spray a pan with nonstick cooking spray and set aside.
  • In medium saucepan put the oil, chocolate chips, and cocoa together over medium low heat and melt.
  • Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan.
  • Spread out evenly and bake 20-25 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
  • While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute.
  • Remove from heat, then whisk in vanilla and powdered sugar.
  • Once brownies are pulled from the oven, pour hot frosting over bars immediately. The glaze comes out thick and you will need to smooth over the brownies. Cool 5-10 minutes before cutting into pieces and serving.

Vegetarian Tomato Orzo Soup

Permission to use from Marina’s Kitchen of Circle B Ranch Pork. The original recipe is Sweet Italian Sausage Tomato Orzo Soup

Ingredients

  • 2 Tbsp olive oil
  • ¾ red onion finely diced
  • 2 green onions chopped finely
  • 2 celery stalks chopped
  • 1 cup orzo pasta cooked al dente
  • 6 cups Homemade vegetable Stock We used chicken stock
  • 1 Tomato Puree*
  • 2 Tbsp fresh basil
  • 2 Tbsp fresh parsley
  • 1 tsp salt
  • black pepper to taste
  • Romano Cheese Grated and used as a garnish

Instructions

  • In a 4 quart -quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min). To the heated, oiled pan, add onion, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min). Add chicken broth, Tomato Sauce, salt, and pepper. Bring to boil; Add fresh herbs. Cook orzo according to package directions and add to the soup and serve hot. Sprinkle with Romano Cheese. Delish.
Kathryn Raaker and Father Umber

In this show, Kathryn and her pastor and fellow chef, Rev Andrew Umberg prepare a couple of dishes. First, Father Umberg prepares his Lebanese Green Bean dish. Next, he makes one of his favorites, his Seafood Delight with Creamy White Sauce.

Father Andrew’s Lebanese Green Beans

Ingredients

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

Instructions

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

Duchess Potatoes

Ingredients

  • 8 Golden Potatoes – peeled and quartered
  • ½ cup half & half or milk
  • 1 Stick of Butter
  • ½ tsp salt
  • 6 Scallions sliced thin (only use the white part of the onion)
  • 6 quarts water

Instructions

  • Peel potatoes and put them in cold water
  • Then when ready cut them into quarters and then put them into the pot with water and boil for about 20 25 minutes or when you can poke then with a fork and they are not hard but not too soft.
  • Then strain the boiled potatoes using a colander till no water is left then put them into a bowl and start mashing them add butter and cream add chopped green onions and mix. Put aside. Then take individual bowls and spread mashed potatoes around the bottom of the bowl and up the sides. As you will use these as a base for the Seafood Entrée.

Father Andrew’s Seafood Delight with White Sauce

Ingredients

  • 2 4 oz lobster tails
  • 1 lb Bay Scallops
  • 1 cup Half and Half
  • 2/3 cup butter
  • 1 Tbsp Olive Oil
  • ½ tsp salt
  • 1 Tbsp Fines Herb
  • 2 heaping Tbsp Flour
  • ¾ cup white wine
  • 1 cup Chicken Broth

Instructions

  • Clean and chop up leeks, boil water for Lobster tails, then prepare one pan to sauté chopped mushrooms.
  • Rinse scallops, in a colander. Pull lobster out of the shells and chop into small pieces
  • In a small pan heat 2 tablespoons of oil and heat the pan then add 1/3 stick butter and heat then add the sliced mushroom cook a little then add scallops, then add lobster pieces add wine.
  • In the other pan heat the oil and butter add leeks then add flour and move around until you see no more white then slowly add cream and stir then add chicken broth keep stirring until thickened you want to boil the starch out of sauce once that is done add chopped parsley and stir into the white sauce. Pour the white sauce over the seafood mixture and stir.
  • Serve in large bowls that have the Duchess Potatoes that you have spread on the bottom and up the sides. Add about 1 cup of the seafood on top of the Duchess Potatoes.
Kathryn Raaker and Marie A. Dunaway

Kathryn enjoyed another show cooking with her friend and chef, Maria Dunaway. 

Boiled Peanuts – Filipino Style.

Popular street food or snack on the go.
Recipe provided by Marie A. Dunaway
Course: Snack
Cuisine: Philippine

Ingredients

  • 2 lbs. raw Peanuts
  • 1/4 cup salt
  • Anise powder optional

Instructions

  • Wash raw peanuts well.
  • In a large stockpot, add raw peanuts and cover it with water and add salt and start boiling.
  • When the water in on a rolling boil, add the anise and continue to boil covered for 2 hours.
  • Turn off the heat after 2 hours but leave the peanuts to cool down with the salted water.
  • After 3-5 hours, drain the boiled peanuts.
  • Blot out extra moisture by lining wire basket or bowl with paper towels

Manila Clam Soup (Tinolang Halaan)

Recipe Provided by Marie A. Dunaway
Course: Main Course, Soup
Cuisine: Philippine

Ingredients

  • 1 lb. shell clams packaged no need to clean and brush off extra residue
  • 1 bunch fresh spinach or watercress washed and drained
  • 1 medium yellow onion sliced
  • 1 thumb ginger julienned
  • 3 cups water
  • Salt and freshly ground black pepper to taste

Instructions

  • Boil the water in a stockpot. Add the ginger and onion. Cover and continue to boil in medium heat for 3 to 5 minutes. Stir in the clams. Simmer for 5 to 10 minutes. Clams start to open by this time. (Remove any that haven’t opened)
  • Add-in the spinach. Cover and cook for a minute more.
  • Sprinkle some salt and freshly ground pepper. Done.
  • Season with soy sauce or oyster sauce.
  • Serve over rice or noodles.

FILIPINO SHORTBREAD CANDIES

Ingredients

  • 1 cup all-purpose flour
  • 1 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup powdered milk
  • 1 Tbsp pandan, vanilla, or almond extract

Instructions

  • Toast the flour in a non-stick skillet over medium heat, stir constantly to prevent burning till lightly brown, about 5 minutes. Let cool, at least 15 minutes.
  • Cut waxed paper into twenty 4-inch squares. Or use colorful cellophane paper or Japanese paper.
  • Stir butter, sugar, powdered milk, and choice of extract into the flour. Mix well.
  • Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. (Or unto a foil-wrapped pan and freeze for easy wrapping if desired.)
  • Wrap candy in the waxed paper and twist the ends. Repeat until all the candy mixture is used up.

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

In this episode, Kathryn enjoys preparing some recipes for Lent. Join Kathryn and Father Andrew as they prepare a Shrimp Ceviche, Scorched Brussel Sprouts, and Shrimp and Pasta.

Father Andrew’s Ceviche

This dish is prepared by "cooking" the shrimp in a marinade. 
Author: Fr Andrew Umberg

Ingredients

  • 1 lb raw large shrimp peeled and deveined
  • 1/4 cup fresh lemon juice about two lemons
  • 1/4 cup fresh lime juice about 3 limes
  • 1 jalapeno pepper seeds and vein removed, minced
  • 1/2 cup chopped fresh cilantro
  • 1 Tbsp minced garlic
  • 1/4 cup red onion finely chopped
  • kosher salt and fresh ground pepper
  • 1/4 c Italian Parsley chopped
  • 1/16 tsp Cayenne Pepper
  • 2 Tbsp Virgin Olive Oil
  • ¼ tsp black Pepper

Instructions

  • First, blister the Jalapeno Pepper either over an open flame or in the oven using the broiler until the skin is blackened. Let it cool in a bowl that is covered with plastic wrap. Once cooled, remove skin and seeds and dice the pepper.
  • Next, dice the raw Shrimp into the small pieces (about 1/2 inch) and put them in the bowl and add both the lemon and lime juice. Stir in the Jalapeno, garlic, onion, and 1/4 c chopped parsley.
  • Add the Cayenne Pepper, olive oil, salt, and Black Pepper.
  • Lastly, chill for about 2-3 hours. Then plate and serve the Ceviche.

Chinese Wok Scorched Brussel Sprouts

These scorched Brussel Sprouts are an excellent side dish for meals during Lent or any other time of the year.
Author: Kathryn Raaker

Ingredients

  • ½ large bag Brussel Sprouts
  • 4 tablespoons Peanut oil
  • 2 Jalapeno Peppers (cut and seeded- quarter)
  • ½ Can of Pineapple –chopped
  • 2 Tablespoon of Garlic
  • 1/16 tablespoon Cayenne
  • ½ of the can of juice

Instructions

  • Cut the knobs off Brussel Sprouts and quarter them.
  • Next, scald the Jalapeno Peppers in a skillet and then add the Brussel Sprouts.
  • Add about 1/16 tablespoon of Cayenne Pepper and cook for 4 to 5 minutes
  • Finally, add Pineapple chunks to the mixture and cook for about 2-3 minutes or until the pineapple is heated through.
  • Put the mixture into a bowl.

Pasta and Shrimp-Fr Andrew

This is a twist on Father Andrew's Shrimp & Pasta dish.
Course: Main Course
Cuisine: American
Keyword: Lent, Shrimp, Pasta, garlic,
Servings: 6 people
Author: Father Andrew Umberg

Ingredients

  • 1/2 box Rotini pasta
  • 1/2 cup Olive oil
  • 2 tablespoons butter
  • 1 teaspoon sea salt
  • 2 Tbsp Garlic or dried onion Minced
  • 1 pound Fresh Shrimp (peeled and deveined)
  • ¼ tsp Black Pepper (Fresh Ground)
  • 20 Club Crackers Crushed
  • 1 bunch Italian Parsley
  • Romano Cheese or Parmesan for taste

Instructions

  • Cook pasta until al dente
  • Add Olive oil and Butter to a skillet heat it up then add the Garlic, salt the garlic and the add shrimp
  • Cook the shrimp until it’s a light pink -Make sure the shrimp is done
  • Add cooked pasta to the shrimp mixture
  • Chop parsley and add to mixture
  • Add 20 Club Crackers- smash the crackers into the mixture.
  • Ready to serve it.
  • Put the Pasta onto a platter and then add Parmesan Romano Cheese

Kathryn' s Holiday Cod

Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Prep Time10 minutes
Cook Time15 minutes
Total Time1 hour 25 minutes
Course: Main Dish, Side Dish
Servings: 2

Ingredients

  • 1 medium Lemon sliced
  • 1 cup dry white wine
  • 1/2 cup Panko Bread Crums
  • 1/2 teaspoon Rock Salt
  • 1 teaspoon Butter
  • 1 or 2 Filets Cod

Instructions

  • Take Cod and Marinate in 1 cup of White wine and place lemon slices on top in a dish and cover and refrigerate for about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Spray Baking Pan with Pam Spray or Olive Oil Spray use 9 x11 baking dish.
  • Coat both sides of cod in melted butter then coat with Panko Crumbs on both sides and then place in in the baking dish. Bake cod in the preheated oven for 15 minutes. Remove from oven; bake until fish is opaque and flakes easily with a fork, Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Wonderful tasty variation of Meatless Pasta great lunch or entree!

 

Tuna Pasta with Tomato Sauce

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Dish
Cuisine: Comfort Foods, Italian
Servings: 8

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Minced Garlic
  • 1 29 oz Diced tomatoes
  • 2 29 oz Tomato Sauce
  • 2 Large Cans Tuna- Water Packed
  • 1 1/2 Tablespoons ground pepper
  • 1 1/2 Tablespoons Oregano
  • 1 1/2 to 2 Tablespoons basil leaves or ground basil
  • 1 Medium Onion -Chopped finely
  • 1 1/2 Tablespoons Minced Garlic
  • 3 Medium Bell Peppers ,Red, Green, Yellow If you do not have three colors then use 2 green peppers
  • 1 12 oz Package of Tri-Colored Routini
  • 1 12 oz Package of Campanella Pasta
  • 12 Ritz Crackers-Crushed

Instructions

  • Heat Large Pan on top of Stove on medium add Olive Oil, Garlic, Onion, pepper, diced tomatoes let sizzle then turn down to simmer and stir let it simmer for about 5 minutes then gradually add the dry ingredients and simmer for 15 minutes. Drain Tuna and add to Sauce stir until there are no clumps about two minutes. Simmer for about 2 minutes and add pasta to sauce and stir. Add Dozen Crushed Ritz Crackers to the sauce. Serve with Romano Parmesan Cheese.
  • Fill large pan with at least 8 quarts of water boil the water then add all dry pasta and cook pasta till minute less that directions on box. Drain Pasta.