Kathryn prepares two interesting soups and a Classic Italian Bruschetta in this show. But first, Kathryn makes her “piece of resistance” in her orange chocolate bark. Chef Kathryn teaches you simple, easy-to-prepare favorites. First is her Creamy Leek Potato Soup, and next is her Creamy Tomato and Basil Soup. These yummy winter soups will delight the whole family.
Line a baking sheet with parchment paper; set aside.
Melt chocolate chips in a double boiler or use electric candy melter or bowl and melt in a microwave at 20% power for 30-second intervals, stirring after each interval, until chocolate is completely melted.
Pour the melted chocolate onto the lined baking sheet, 1/2-inch-thick Sprinkle the almonds, orange zest and coconut over the top. Refrigerate until set, about 60 minutes.
Break the chocolate into small pieces. Store in an airtight container in a cool, dry place for up to a week Makes 4 to 8 servings.
½tsponion powder or minced onion1/2 tsp garlic in original recipe
2Tbspsliced green Onion
¼tspPepper- I used 1 teaspoon of Kathryn lemon and Pepper seasoning
1TbspOlive oil
1TbspFresh Basilchopped
Pita Crackers Sea Salt
Instructions
In Medium Bowl combine Tomato, cheese onion, Olive Oil, Fresh Basil, Lemon juice, (Garlic) I used Onion powder. I used my Lemon and Peper seasoning or Pepper. Serve with Town House Pita Sea Salt
Chop up all vegetables and add to chicken broth in a large pot till vegetables are tender about 10 minutes. Then add in baches out in blender or food processor and blend until liquid put into a large pot and add all spices to mixture. Then heat on low flame add the cream until well blended. Serve with Crusty bread or crackers.
In a large pot or saucepan, heat the oil and butter over medium heat. Add onion and sauté for 4 minutes or until translucent. Stir in tomatoes and broth. Bring to a boil over high heat. Reduce heat to low and simmer for 8 to 9 minutes. Remove from heat. Using blender, puree soup until in batches, then return to pot. Return to heat and stir in cream. Season with salt and pepper to taste. Serve hot, with a drizzle of cream swirled.
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.
Adapted from a Recipe from my grandmother Stella Bochenek recipe & Barbara Rolek recipe
Ingredients
Cake
2 1/3cupsall-purpose flour
2 1/2tspbaking powder
3/4tspsalt
1 ½cupssugar
1/2cup4 ounces unsalted butter, room temperature
1cupmilk
2large eggsroom temperature
10small to medium fresh plums I used Purple small Plums halvedpitted
Streusel Topping
1/4cupsugar
1tspground Cinnamon
3Tbspcold unsalted buttercut into pieces
½cupcrushed 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.
½cupolive oil divided – ¼ for each part of the recipe
1/3cupof fresh basil leaves roughly chopped
10.5ozsoft goat cheese
10slicesbaguettelightly 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
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.
2cupsFresh whole-wheat bread From the bakery section. Remove crust, and tear into bite size pieces
2cupsEnglish cucumber chopped seeded
2Tbspsugar
1/2tspkosher salt
1/2tspBlack Pepper
4large tomatillosAbout 1 lb. husks removed, rinsed and quartered
1lbmedium shrimp peeled and deveined
4leavesParsley 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.
Permission to use the Recipe from Marina’s Kitchen Circle B Ranch Pork
Ingredients
10ouncescherry or cherub tomatoeschopped in half
8ounceswhole milk mozzarellacherry sized, chopped in halves or fourths
¼cupfresh basil
½cupbalsamic vinegar
2Tbsp.honey
Salt and pepper to taste
1Tbsp.olive oiloptional
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.
Permission to use the Recipe from Marina’s Kitchen and Circle B Ranch Pork
Ingredients
Brownie Ingredients
1/2cuplight tasting olive oil {or canola oil}
1/2cupdark chocolate chips
2Tbspunsweetened cocoa powder
1cupgranulated sugar
1egg + 1 egg yolk
1tspvanilla
1cupgrated zucchiniin a cheesecloth or tea towel ring out juice
1/4tspbaking soda
1/2tspsalt
1cupall-purpose flour
Glaze Ingredients
1/4cupbutter
2Tbspunsweetened cocoa powder
1/4cupdark chocolate chips
2Tbspmilk
1/2tspvanilla
1 1/2cupspowdered 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.
Permission to use from Marina’s Kitchen of Circle B Ranch Pork. The original recipe is Sweet Italian Sausage Tomato Orzo Soup
Ingredients
2Tbspolive oil
¾red onionfinely diced
2green onions chopped finely
2celery stalkschopped
1cuporzo pastacooked al dente
6cupsHomemade vegetable StockWe used chicken stock
1Tomato Puree*
2Tbspfresh basil
2Tbspfresh parsley
1tspsalt
black pepper to taste
Romano CheeseGrated 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 once again prepares Easter Bread from an old family recipe from Poland. Kathryn also prepares various dishes from ham provided by Circle B Ranch Pork.
From Chris & Mary August handed down from Chris’s Mother, Marianna Louska Bochenek. Permission to use. This recipe is so close to my Grandmother Stella Bochenek's Recipe
Ingredients
1qtMilk
1lbSalted Butter
5lbAll Purpose Flour
12Egg Yolks
1cupSugar
1heaping tsp salt
2tspVanilladepends on taste, add less or more
1 1/2cups Golden Raisins
2PacketsFast Rising Yeast
¾cuphot tap waterabout 104° to 110°
Instructions
(For yeast Preparation) in a small bowl pour two packets of yeast an add water stir and let sit
Directions
Pour flour in a large Baking Pan – I used an Extra Large Pan and then make a hole in the center and add prepared yeast and sprinkle with a little flour. In a another bowl add softened butter and use mixer and cream butter add sugar and beat until smooth then add salt and vanilla and gradually add milk. Mix thoroughly and add golden raisins and fold into the mixture.
Pour wet ingredients into the flour and start kneading until the dough comes off your fingers easily and the sides of the pan. Cover and let rise in warm place until doubles about 1 1/2hour. The take-off cloth and punch down thoroughly all over the risen dough in the pan. Then cover and let rise again until it doubles. Grease and flour pans.
Meantime Pre-heat oven to 350 degrees, divide the dough equally into pans equally and then cover and let rise again until it doubles. Make and egg wash and then use a brush and brush wash on top of each individual bread. Place Pans in Oven I did three in the back of the shelf and two in the front. And midway through the baking time I moved the ones in the back to the front. I baked my bread for 45 to 50 minutes or until using a long wooden skewer comes out clean. Put bread on cooling racks for 10 minutes. Take out of pans and serve with butter or jam. Delicious!!!!
Make the pimento cheese spread. In a medium bowl, combine mayonnaise, Cheddar, pimento peppers and cream cheese. Stir until evenly combined. Season with salt and pepper to taste. In a 9×13-inch baking dish, lay down the bottom halves of the mini-rolls. Spread the pimento cheese spread on top of the bread and evenly lay ham slices on top of the pimento layer. Top with more pimento spread, then place the other halves of the rolls on top. Brush the bread with melted butter. Sprinkle with poppy seeds, garlic powder and salt. Cover with foil and bake for 10-15 minutes, until the cheese begins to melt and rolls are golden. For a more toasted bun, uncover the pan during the last few minutes of baking.
1CupSweet Pickle RelishI used bread and butter pickles I had made
1CupMayonnaise
1TbspCelery Seeds
1 ½tspYellow Mustard
1tspRefrigerated Horseradish
½tspPT Garden Lemon Pepper
1French loaf to Make Crostinioptional
Instructions
Cut the ham into cubes, place in a food processor and process until coarsely ground. Stop occasionally to scrape the sides. Place ground ham in a bowl, stir in pickle relish and remaining ingredients. Serve on crostini or crackers.
1/2tspfreshly-ground black pepperplus additional to taste
2clovesgarlic*minced (*not in mine)
1pounddried split peasrinsed and sorted
1large bay leafor 2 small
1tspdried oregano
8cupschicken stockHomemade is best
1cupleftover Circle B Ranch Hickory Smoked ham
Instructions
In a large pot or Dutch oven, melt butter until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
Add bay leaf, and 1 teaspoon oregano. Stir in chicken stock. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)
Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard bay leaf. Season to taste with salt, if needed.
Join with Kathryn as she prepares these recipes on this episode of “The Chef, You, and I ,” where she will whip up a couple of cakes and prepare a special recipe using JD’s Chili made with ground beef from Circle C Ranch and using her 360 cookware. Sometimes Kathryn loves to bring up old recipes to make them new and this recipe for German Apple cake is one of those. In addition to the German Apple Cake, Kathryn also makes one of her favorites, Pistachio Lemon cake with cream cheese frosting. Lastly, Kathryn tries a recipe from JD’s Chili and pairs it with a Potato Pancake. Join with Kathryn as she prepares these recipes on this episode of “The Chef, You, and I.”
Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform
Peel, quarter, and core the apples. Make a ¼ “slice in each apple quarter lengthwise but not all the way through the apple
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
Add eggs one at a time and beat for 30 seconds on high speed after each addition.
Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
Combine flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don’t overmix!
Transfer batter into prepared pan and smooth the top with a spatula. Take each quarter of the apples and turn them upside down so you see the slices. the apples all around the cake and then put next apples into inner circle on top of the batter in a circular pattern until all the apples are gone. Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean. Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature. Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.
1cupshelled roasted pistachioscrush them in food processor for about 30 seconds or less
½cupof pistachios more for topping – Crushed
Zest of 2 lemons
1½cupscake flour
1tspbaking powder
¼tspbaking soda
¼cupsour cream
1tspvanilla extract 1/3 cup whole milk
½cupunsalted butter Softened
1cupsugar
¾tspkosher salt
3eggsroom Temperature
Frosting
¾cup¾ cup Cream Cheese softened
1cuppowdered sugar
1Tbspheavy whipping cream or 2 Tbsp of Half and Half
1Tbspgrated lemon zest
1tspLemon juice
Instructions
Cake
Preheat the oven to 350 F. Line the bottom of a buttered 8 x 8-inch baking pan with parchment paper, then butter the paper. Place pistachios and lemon zest into a food processor bowl; pulse until finely ground (but not pistachio butter). Transfer mixture into a bowl. Add flour, baking powder and baking soda. Whisk to combine; set aside. Whisk together sour cream, vanilla and milk in a small bowl; set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, until fully incorporated. With mixer on low, alternate adding the dry ingredients (in 3 additions) and the wet ingredients (in 2 additions), starting and ending with the dry ingredients.
Pour the batter into the prepared pan; smooth the top. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Carefully remove cake from pan, peel off the parchment paper, then invert onto a wire rack to cool completely.
Prepare the frosting: Combine all frosting ingredients in a medium bowl. Mix just until smooth, being careful not to overmix or curdle the frosting. Frost the cake, then sprinkle on extra chopped pistachios. Serve or refrigerate until serving. Makes 8 servings.
Frosting
In a small bowl combine the Cream cheese 1 cup of powdered sugar and blend together I used my mixer on low and blended them add Whipping Cream and lemon zest, lemon juice and kosher salt. I increased the speed to medium on my mixer and whipped it till it was smooth. Then proceed to spread your icing on top of the cooled cake after icing sprinkle Lemon zest and crushed pistachios
1 ½lbsof ground pork(from Circle B Ranch go to www.circlebranchpork.com to order.)
1JarJD’s Chili Tequila Lime Chili Fixins(to order https://www.jdschiliparlor.com/shop/)
½ to ¾cupwater
¼cupyellow pepperI used the mini peppers
¼cupred pepperI did not have the yellow pepper so added more of the red.
¼cuporange Juice
2tbspAvocado Oil- I sprayed my pan with Corn Huskers Gourmet Duck Fat Spray
1 1/2shallots chopped(Diana uses ¼ onion diced)
1clovegarlicchopped (I omitted the garlic)
Potato Pancakes
3 – 3 1/2 cupsFrozen Shredded Potatoes for Hash Browns(I used Paper towels to get most of the moisture off potatoes and put them in the refrigerator for the next day.)
2eggs Beaten
2TbspFlour
¼tsp Baking Powder
1 ½tsp salt
Instructions
Chili
Sautee onion and garlic and peppers in avocado oil add pork and continue to cook until pork is no longer pink, drain off any excess fat. Add one jar of JD’s Chili Fixin’s Tequila Lime then add water, simmer uncovered for 15 minutes, add sea salt to taste and serve over Potato Pancakes or Fritos.
Potato Pancakes
Put the potatoes in a bowl and the Beaten eggs, flour, baking powder, salt mix well. If you need a little extra flour to add it to the mixture.Since we were using this as a base for our Chili dish, the chili was warming, and we put 1 to tablespoons of Olive Oil into the electric frying pan when it was hot add the potato mixture about 3 tablespoons for each Pancake, we made two pancakes. They need to be light brown on each side.
Serve
We put them on a plate then used about 2 ladles of Chili on top of the Pancakes to serve. Add Mexican cheese to the top. And then served.
Notes
Put the potatoes in a bowl and the Beaten eggs, flour, baking powder, salt mix well. If you need a little extra flour to add it to the mixture. Since we were using this as a base for our Chili dish, the chili was warming, and we put 1 to tablespoons of Olive Oil into the electric frying pan when it was hot add the potato mixture about 3 tablespoons for each Pancake, we made two pancakes. They need to be light brown on each side. We put them on a plate then used about 2 ladles of Chili on top of the Pancakes to serve. Add Mexican cheese to the top. And then served.
Cut Pastry Sheet into Large Circle slicing six three-inch cuts from the center of the circle outwards makes star shape. Brush Egg wash over entire pastry circle. Cut Zucchini into long ribbons. Cut mi nature to mates in half, arrange zucchini ribbons on the outside of the pastry circle place tomatoes around the ribbons crumble feta cheese around the zucchini and tomatoes, sprinkle pine nuts also and then fold over each triangle to end of Puff Pastry brush triangle with egg wash. Bake at 400F 15 minutes or until golden brown.
4cupschicken brothMake sure potatoes are completely covered
3Tbspbutter
3Tbspflour
1cupheavy cream or half and half
1tspdried tarragon
1/3cupkale can use frozen thawed Kale as wellstems remove and chopped fine
Salt and pepper to taste
Instructions
Cook the bacon in a dutch oven until done. Remove the bacon, drain off all but 1/4 cup of the bacon grease. Cook celery, carrot and onion in the 1/4 cup bacon grease until soft. Stir in the minced garlic, cook for 1 minute more. Add cubed potatoes, toss to coat. Saute the potatoes 3 or 4 minutes. Place the fried bacon back in the pan. Add enough chicken broth to the pan to cover the potatoes, cover and simmer until potatoes are tender.
In a heavy duty saucepan, melt the butter over medium heat, whisk in the flour, cook and whisk the mixture for 2 minutes to remove the flour taste. While still whisking add the cream in a slow stream to the flour mixture. Cook and whisk until mixture thickens, add the Tarragon and Kale to the pot. Stir the cream mixture into the potato mixture. Season with salt and pepper to your liking.
Peel apples and chop into small pieces mix Cinnamon with sugar
Combine apples with sugar mix. Cut Pastry Sheets into 9 equal pieces
In the middle of each square place apple mixture fold over forming a little pocket place on parchment paper. Wisk the eggs brush each pocket with egg mixture Bake at 415F -15 minutes or until golden Brown. Let Cool dust with Powered Sugar and serve.
Preheat Oven to 350° F. In a large bowl, beat together the cream cheese and sugar until very smooth. Then mix in the green tea powder, eggs, and vanilla until light and creamy; pour into the graham cracker crust. Bake in the preheated oven for 30-35 minutes or until the center jiggles evenly when the pie is shaken lightly. Refrigerate 1 hour before serving. Garnish with Raspberries (optional)
Directions for making rice for Sushi rolls and preparing the Sushi Roll
Rinse rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to boil then reduce to low, cover and cook for 20 minutes. Rice should be tender water should be absorbed. Cool until cool enough to handle. In a small pan combine the rice vinegar, oil, sugar and salt cook over medium heat until the sugar dissolves. Then stir in the cooked rice it will seem very wet. Keep stirring and the rice will dry as it cools.
Slice diagonally in thin strips your favorite vegetables and shrimp or other fish for the sushi. Then place seaweed layer on a bamboo mat and then spread rice onto the seaweed. In the middle of the mat with the rice add the sliced prepared vegetables and or fish in a small even row. Roll the bamboo into a long roll by first folding the bottom third in then roll it up. Cut down the middle of the roll, take each half and place them parallel to each other.
Beat mirin, champagne vinegar, sunflower seed oil, hazelnut oil, sugar, sesame oil, and ground ginger together in a bowl until smooth. Let dressing sit at room temperature until the flavors blend, at least 30 minutes.
Prepare the ribs by removing the silvery skin from the back of the Ribs. Then dry with paper towels.
Mix soy sauce, sake, and honey together in a small bowl and set aside. I cooked the ribs in a Hot pot and until they were done about 30 minutes. Then I browned them in a skillet about 3 minutes on either side.
I then basted each rib with the sauce and then heated the ribs in the 350 oven for about 10 minutes took them out plated them served.
Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.
This year, I’m bringing you a Texas-style Valentine’s Day show using products from some of my sponsors. Recipes from JD Chili Parlor, prepared in 360 Cookware and finishing off the meal with chocolates from Fames Chocolates. Fasten your seatbelts because we have a full show for you this month.
4 to 5cupsChicken BrothHomemade or low salt Chicken broth
¼cupJD’s Prickly Pear Tequila Enchilada Sauce
14ozcan No salt added diced tomatoes
Pinchof kosher salt
Garnish Ingredients
1Avocadoripe
¾cupMild cheddar cheeseShredded
2TbspFresh CilantroChopped
1lime cut into wedges
Instructions
Bake the tortillas in Preheat oven to 200 degrees Fahrenheit for 10 minutes to dry them out. Important not to have moisture in the tortilla. I used a Kitchen shear to cut out the strips. I cut them in half then into ¼ inch strips. Heat the oil over medium-high heat in a 3-quart pot I use 360 pans. Working in 3 batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the Tortilla strips from the pan and let drain on a paper-towel-lined plate. Sauté the chopped onions cook for about one minute or two stirring frequently. Add chopped chili and cook for 2 minutes more. Add the broth, tomatoes, and pinch of salt. Increase the heat until it boils, then reduce the heat to a low simmer for 15 minutes. Add the cooked chicken and cook until heated through about 5 to 7 minutes more. Peel and cut the avocado into 1-inch pieces. Ladle your soup into the bowls Top with avocado strips and cheese Divide half the Tortilla strips among the 4 individual bowls and add to the top of the bowls and add cilantro serve with lime wedges. Delicious!!!!!
First, in a large pan, brown the ground beef and the onions. Add one jar of JD’s Chili Fixin’s and jalapeños. Let it cook until the liquid is reduced (about 10 min on medium heat). Just before serving: On a serving dish, lay smear of Avocado Lime Crema. Line up the Scoops on the crema. Put about 1 serving teaspoon of the chili into each scoop. Top with cheese and a little dollop of crema.
1 ½cupsshredded chickencooked (Rotisseri chicken is great for this)
salt and pepper
1Tbspbutter
2cupsMexican blend cheese(1 cup each of cheddar and pepper jack cheese)
10-12corn tortillas
1/2cupMexican cremaOptional but recommended (link provided)
Instructions
To assemble:
Set oven to 350ºF (Or see below for microwave instructions)
Spread 1/4 cup sauce in the bottom of a 9×11″ pan. Warm tortillas on a dry skillet over medium heat until pliable. (I use a little spray avocado here.)
Dip a tortilla into the sauce on both sides. Fill with Shredded or ground cooked Chicken and Mexican blend cheese. Roll up and put into pan seam-side-down. Roll all enchiladas that way. Spread remaining sauce over the top and more cheese.
Bake 10 to 12 minutes until cheese is melted. Or microwave on medium power for 7 minutes.
1lb.shell clams packagedno need to clean and brush off extra residue
1bunch fresh spinach or watercress washed and drained
1medium yellow onion sliced
1thumb ginger julienned
3cupswater
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.
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.
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.
Course: Appetizer, Dessert, Salad, Side Dish, Snack
Keyword: Guacamole, Berry Peach Pie,
Ingredients
2pie crusts (you can use your favorite recipe or store prepared pie crusts)
1peachPeeled and chopped into small cubes
1qtFresh Blueberries(If using frozen, bring to room temperature)
2 4 ozpackages of Blackberries(If using frozen, bring to room temperature)
1cupSugarIf making sugar free, reduce to 3/4 cup
3TbspCornstarch
1Tbspcinnamon
3Tbspbutter 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.
2English cucumber seeded and chopped into small pieces
¾medium onion – chopped fine
1bunch green onions only use the top part of onion –not the green stems-sliced and chopped fine.
3mint stems– we used peppermint -tear top part of the leaf into five small pieces
3bunches English Parsley only use the tops
1/3cupOlive oil
2lemons, juicedor 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
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.
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.
