Pound Cake with berries-web

Kathryn prepares a “Midwest” kind of international cuisine show on today’s Chef You and I show. First Kathryn prepares “City Chicken,” which is actually cubed pork and veal on skewers. This was a childhood favorite prepared healthier. In addition, she makes a mashed potato side dish with gravy.

Next, Kathryn prepares an award-winning Bob Casey’s Irish Soda Bread created by a dear friend of author Don Greco. The two boys grew up together, and this recipe brings Don fond memories his childhood friend, Bob.

Kathryn also prepares a Mexican Street Corn Salad recipe inspired by her friend Marty Schultes, and she rounds up the meal with a simple dessert of pound cake with berries.

Chef Kathryn Raaker City Chicken

Ingredients

  • 1 lbs pork sirloin cubed (with skewers)
  • ¼ cup all-purpose flour with salt and pepper to taste
  • 2 eggs beaten with one tablespoon water
  • 3 tbsp olive oil
  • Corn Huskers Gourmet Duck Fat Spray
  • ½ cup breadcrumbs (regular unseasoned)
  • ½ cup chicken stock
  • 1/4 cup Lemon Cello (optional)
  • 1 can/pack gravy mushroom or pork, heated
  • ¼ tsp smoked paprika

Instructions

  • Preheat your oven at 325° F and coat a 9 X 13 baking pan with cooking spray. If you are only cooking four kebabs, you can use a smaller dish.
  • Prepare your breading area with the seasoned flour, the egg wash, and the breadcrumbs separately. Add the smoked paprika optionally to the breadcrumbs mix. Pass four meat cubes onto each skewer and dust with the flour, shaking off any excess. Coat each skewer in the egg wash, then toss in the breadcrumbs. Heat 1 tbsp of oil in a skillet over medium to high heat. Brown the pork on each side (it doesn’t have to be cooked all the way through).
  • Once you brown the pork, place in a prepared baking dish, leaving a bit of distance between each skewer. Add the chicken broth to the bottom of the pan and close tightly with the foil. Bake at 325° F for 1 ½-2 hours or until you can pull the pork with a fork. Serve with gravy on the side.

 

Bob Casey's Irish Soda Bread

Thank you to Bob's Widow and also his friend Don Greco for providing this recipe.

Ingredients

  • 3 cups AP Flour sifted
  • 1 cup Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • 1 tsp of Baking soda
  • cups Raisins and/or Currants Presoak in water, Brandy, cognac, etc. for about 20 minutes.
  • 2 Eggs beaten
  • 1¾ to 2 cups Buttermilk
  • 2 Tbsp butter melted

Instructions

  • Sift dry ingredients: flour, sugar, baking powder, salt, and baking soda together in a large bowl. [Drain the pre-soaked raisins in a colander]. The,n add the drained, pre-soaked raisins to the dry ingredients before adding the rest of the wet ingredients. Stir raisins into the dry mixture.
  • Then combine eggs, buttermilk, and shortening in a small bowl. Add liquid mixture to the dry ingredients. Mix only until all the flour is moistened. Turn batter into buttered loaf or bundt pan.
  • Bake at 350° for 1 hour (or until the bread is browned to your liking).

 

 

Hey there, food enthusiasts! Get ready to tantalize your taste buds with another fantastic episode of “The Chef, You, and I” show, hosted by the one and only culinary maestro, Kathryn Raaker. Today, we’re diving headfirst into a refreshing summer menu that will keep you cool and satisfied.
Chilled Summer Soups: A Symphony of Flavors

As the temperature rises, nothing beats the heat quite like a chilled soup. Kathryn has a duo of mouthwatering cold soups in store for us, each bursting with vibrant flavors and colors. From classic Gazpacho with its rich tomato goodness to a refreshing cucumber and green tomotilla soup topped with shrimp.  These soups are the perfect way to start any summer meal, or enjoy them as a light, healthy lunch on their own. Get ready to learn the secrets behind these sensational cold soups!

Steak Salad Extravaganza: A Satisfying Summer Staple

Up next, we have a culinary masterpiece that combines the best of both worlds – the Steak Salad. Kathryn’s version is a symphony of flavors and textures that will leave you craving for more. Picture this: perfectly grilled strips of tender steak, served atop a bed of fresh mixed greens, accompanied by cherry tomatoes, red onions, and crumbled blue cheese. But what truly elevates this salad is the zesty homemade vinaigrette that brings all these elements together. Whether you’re looking for a hearty main course or a crowd-pleasing salad for your next barbecue, this dish is a must-try.

Sweet Endings: A Fruity Dessert Delight

No meal is complete without a sweet treat, and Kathryn has a delightful fruity dessert in store for us. It’s a dessert that’s as beautiful as it is delicious – a Mixed Berry Pavlova. Imagine a crisp meringue nest, delicately cradling a medley of fresh summer berries like strawberries, blueberries, and raspberries, all topped with a dollop of velvety whipped cream. It’s a dessert that’s both light and indulgent, making it the perfect ending to your summer feast.

Join Us for Culinary Adventure!

You won’t want to miss this episode of “The Chef, You, and I” show with Kathryn Raaker. Get ready to be inspired by her culinary expertise as she guides you through the preparation of these sensational summer dishes. Whether you’re an experienced chef or a novice in the kitchen, Kathryn’s warm and inviting teaching style makes every recipe accessible and enjoyable.

Tune in to our show and embark on a flavorful journey as we create, savor, and celebrate the joys of summer dining together. Whether you’re hosting a summer soirée or simply craving some fresh and delicious dishes, Kathryn’s got you covered. We can’t wait to have you join us for this unforgettable episode!

Stay tuned, stay inspired, and stay delicious! See you soon on “The Chef, You, and I” show with Kathryn Raaker.

Kathryn’s Tomato Gazpacho

Equipment

  • Blender or Food Processor

Ingredients

  • 3 cups of Tomato Juice or V8
  • 2 cucumbers seeded and chopped (I used English Cucumbers)
  • 1 yellow mini sweet Pepper - chopped
  • 3 red Mini sweet Peppers – chopped
  • ½ small red onion or ¼ of large red onion
  • ¼ cup White wine vinegar
  • Juice one lemon
  • 2 stalks celery chopped
  • 2 teaspoons ground black pepper
  • 1 ½ teaspoon of Kosher salt
  • 2 scallions chopped

Instructions

  • If you have a large food processor add all your fresh ingredients and lemon juice and Tomato Juice If not do it in the processing it in stages. And Process them in the Food Processor until chunky if you like it that way but if not grind it longer to have a smoother consistency.

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.

 

Black and white Summer Salad

Ingredients

  • LB London Broil
  • 6-8 cups chopped romaine lettuce Use any lettuce of your choice
  • ¼ red onion thinly sliced
  • 2 avocados Sliced
  • 2 large tomatoes cut in small quarters (or use cherry tomatoes, halved)
  • cup Feta cheese crumbles

Instructions

  • Marinate your steak overnight – Make sure you prick it on both sides. I used 2 cups of wine and added homemade Limoncello.
  • Preheat your grill to medium heat. Prepare your steak by sprinkling generously with salt and pepper. Grill London Broil on each side until cooked to the desired doneness. If using London broil, medium rare (pink interior) (Allow steak to rest for 5 minutes on a cutting board, then thinly slice.
  • Arrange salads with lettuce on the bottom, then top with steak, avocados, red onions, tomatoes, croutons, and Feta Cheese crumbles. Use a dressing of your choice.. Serve immediately.

Notes

London Broil steak would be the ultimate cut of meat for this salad, but you could use sirloin as well. I believe that marinating it makes it even tastier.

 

Berry Almond Cream Tart

Ingredients

Pie Crust

  • 1 Pie Crust I used a Pillsbury Pie Crust.

Tart Filling

  • 16 oz Cream Cheese room temperature
  • ½ tsp almond extract
  • 1 cup confectionary sugar
  • ¾ cup heavy cream
  • 1 cup Strawberries.
  • ½ cup Blackberries.

Instructions

Pie Crust

  • Remove your dough and let set at room temperature for about 15 minutes. Preheat your oven to 375° F. Roll out your pie dough and put it into your tart pan. (If you are using something like Pillsbury, just use one crust). Remember to prick the crust and add beans or baking beads to keep the crust flat during the blind bake. Bake the crust for 12-15 minutes. Let it cool completely.

Tart Filling

  • Add cream cheese, almond extract, and powdered sugar to a bowl, and using a mixer, blend for 1 minute. Slowly add the heavy cream and continue beating until smooth. Spread the mixture into a tart to the top of the tart.
  • Arrange the berries on top of the tart and refrigerate for about an hour before serving.

 

Fried Fish Balls

I always love cooking with my friend and fellow chef, Marie Dunaway. Today we tackle a few more of her favorite recipes, which I hope will become yours. Enjoy.

Pancit Canton with shrimp and veggies

Ingredients

  • 2 lbs Raw Shrimp with heads and tails
  • ¼ cup Canola Oil
  • Shells of shrimp head and tail taken off
  • ½ head Chinese Cabbage
  • 2 large carrots chopped
  • 5 Scallions chopped
  • 1 teaspoon Garlic minced
  • 1 pkg Asian Stir Fry Vegetables
  • 1 lrg Bok Choy chopped
  • 1 box Shiitake mushrooms sliced
  • 1-2 pkg Pancit Canton Noodles or Egg flour noodles
  • 3 Tbsp Soy sauce
  • Salt taste & Pepper to Taste

Instructions

  • Stir fry all the veggies till tender in canola oil
  • Add soy sauce and spices
  • Add Raw the shrimp we did it in a separate pan then add broth or water cool shrimp and peel shrimp set aside.
  • Add the crispy noodles until slightly soft
  • Add veggie broth or just water and juice from the cooked shrimp add cooked shrimps.
  • Use chopsticks to avoid mashing the noodles
  • Serve right away

Dipping sauce for Fried fish balls on skewers

A popular street food

Ingredients

  • Frozen Pollack Fish Balls from Asian Market
  • 1-1/2 c water
  • 1/2 c sugar
  • 1-1/2 tbsp soy sauce
  • 3 Tbsp cornstarch
  • 1/8 tsp ground pepper
  • 1 shallot bulb finely diced
  • 1/4 tsp salt

Instructions

  • Mix water, soy sauce, and corn starch in a measuring cup. In a small sauce pan, add shallots and cornstarch mixture. Simmer until slightly thick. Season with salt and pepper as needed.
  • Fry fish balls according to package instructions.
  • Serve with dipping sauce.

Avocado Shake

Ingredients

  • 2 Avocados
  • 2 cups of Almond Milk or 1 can of Condensed Milk
  • 5 ice cubes approx
  • Sugar to taste

Instructions

  • Cut Avocado in Half scoop out the flesh
  • Drop in blender
  • Half filled with milk
  • Add Ice Sugar and Blend
  • Then Serve in Tall Glasses
  • With Straw

Mango Royale or Mango float

This is a No bake dessert just assemble this icebox cake night before

Ingredients

  • 1 3/4 cups Nestle cream or table cream
  • 3/4 cups Condensed milk
  • 1 pkg Brojas (Lady's Fingers) (optional: 15 full sheet Graham crackers)
  • 2-3 ripe champagne Mangos* (ataulfo, yellow or Manila mangoes)

Instructions

  • Line up 9 inch pan with parchment paper let the edges over hang
  • Lay down Lady’s fingers or graham crackers cut to fit
  • In a Chilled bowl, Whip cream and slowly add condensed milk until soft peaks form
  • Spread cream mixture in top and layer the cut up mangoes
  • Repeat until you have three tiers
  • Seal top
  • Chill overnight or freeze to turn it into ice cream cake
  • -Serve by lifting cake off pan with parchment paper overhang and cut into serving slices
  • (The Whipped cream softens graham crackers to sponge cake texture. Then whipped cream firms up into rich luscious filling)

Fall is a time when we think of soups, stews, and chowders, so on this episode of The Chef, You, and I, Kathryn prepares three of her favorites.

Kathryn’s Avgolemono Greek Lemon Chicken soup

Ingredients

  • 2 Tbsp olive oil
  • 1 medium onion chopped
  • 2 medium carrots peeled chopped – I used 8 baby carrots already peeled
  • 2 stalks of celery chopped fine
  • 3 cloves garlic
  • 8 cups chicken broth low sodium
  • 1 Tbsp fresh thyme leaves
  • 1 tsp oregano
  • 1/2 cup rice
  • 3 cups cooked chicken I used a store-bought rotisserie chicken.
  • 1 tsp black pepper
  • 1 tsp lemon and pepper spice
  • 3 eggs
  • 2 lemons juiced
  • Fresh dill for garnish
  • 1 tsp of Fresh Parsley minced
  • 1 lemon sliced for garnish

Instructions

  • In a large Dutch oven or heavy pot, heat 1 tbsp. olive oil on medium-high. Add the carrots, celery, and green onions, toss together to sauté briefly then stir in the onion. Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt, and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken. To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 3 ladles-full of the broth from the cooking pot (this helps temper the eggs so they won’t curdle when you add the sauce to the soup). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately. Garnish with fresh parsley, if you like. Serve hot with your favorite crusty bread.

Butternut Squash Soup

Course: Main Course, Soup

Equipment

  • Blender
  • Food Processor

Ingredients

  • 2 Tbsp olive oil
  • 1 onion chopped
  • 1 Tbsp Ginger
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp cinnamon
  • Dash ground cloves
  • 2 carrots peeled and chopped
  • 1 tart apple peeled, quartered, and chopped
  • 4 cups butternut squash chopped
  • 3 cups Chicken Broth or Vegetable Broth
  • 1/2 cup Half and Half
  • Coarse salt and pepper

Instructions

  • Heat olive oil in a medium saucepan over medium heat. Add onion and cook until tender, 3 to 4 minutes. Add fresh ginger, cinnamon, Pumpkin pie spice, cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups broth. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper. Cook until vegetables are tender, about 20 minutes. Let cool slightly slowly add into food Processor add cream slowly into each batch you are processing pour into bowls and serve hot.

Kathryn’s Corn and Crab Soup

Equipment

  • Food Processor
  • Blender

Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1 cup onion chopped
  • 2 celery ribs chopped
  • 2 medium carrots peeled + chopped
  • 1 bay leaf
  • 1 Tbsp Old Bay seasoning* plus extra for serving
  • 1 32 oz. carton chicken stock
  • 4 cups sweet corn about 3 ears, kernels cut from the cob
  • ¼ cup white wine
  • 1 lb fresh lump crab meat
  • 1 cup half and half
  • 1 tsp Dried Parsley
  • fresh ground black pepper

Instructions

  • In a large Dutch oven, heat oil and butter over medium heat. Add onion, celery, carrots, and sauté 5-7 minutes or until soft. Deglaze with the wine.
  • Add bay leaf, Old Bay seasoning, salt, black pepper, to taste, and chicken stock. Bring the mixture to a simmer and cook partially covered over medium heat for 10 minutes.
  • Discard bay leaf, transfer 2 cups of chowder to a food processor or blender, and purée until smooth. Stir the mixture back into the pot. Add corn, crab meat, half and half, and cook uncovered just until corn is tender, about 7-10 minutes. Make sure the chowder is not at a rapid boil at this point or the half and half will separate. If need to, reduce heat to medium/low.
  • Stir in chopped parsley and if desired, serve with sprinkle of Old Bay seasoning.

Over the past few months, I have enjoyed cooking with my 360 Cookware and for this show, I am going to showcase their Gourmet Slow Cooker Base –with the 6-quart pan. Now, if you don’t have this, please note that you can combine the ingredients in a roasting pan or even a slow cooker, but I have to say, this pot was so easy to use, and clean up was a breeze. 

If you are interested in purchasing any of 360 cookware visit their website and use the Code KR-20, to get a special discount! Enjoy the show.

Onion Soup

From 360 Cookware Recipes
Course: Main Course, Side Dish, Soup

Equipment

  • 360 6-quart pot & slow-cooker base
  • Dutch oven
  • Crockpot

Ingredients

  • 4 medium onions thinly sliced
  • ¼ cup butter
  • ¼ cup flour
  • 2-10 ½ oz cans beef broth
  • 2 cups water
  • 10 Mushrooms thinly sliced (Optional)
  • Croutons/grated Parmesan or Gruyere cheese

Instructions

  • Please note: These instructions are for the 360 Gourmet Slow cooker with a 6-quart pan. Do NOT put your crockpot on a burner. If you are using a Dutch oven, you can follow these instructions but either finish in the crockpot or stovetop set to medium low for 45 min.
  • Preheat unit on range top heating unit over medium heat for two minutes. Melt butter.
  • Add onions and sauté for 15 to 20 minutes or until golden brown. Remove from heat. Sprinkle with flour. Add beef broth and water. Mix well
  • Place unit on base and simmer, covered at Setting #4 for 1 ½ to 2 hours. Keep warm at Setting @1. To serve, add croutons and sprinkle with Cheese.

Kathryn Raaker’s Homemade Banana Cake

Equipment

  • 9 x 13 cake pan

Ingredients

  • 3 to 4 Ripe Bananas Mashed
  • 2 ½ Tbsp lemon juice
  • 1 ½ cups milk
  • 3 cups Jiffy Baking or Flour
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • cup butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 3 eggs
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 16 oz Frosting White or Cream Cheese

Instructions

  • Preheat oven to 350°. Grease and flour a 9 x 13 pan.
  • Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
  • Mix together mashed banana with 1 tablespoon lemon juice, set aside.
  • Beat together butter, brown, and granulated sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy. Combine flour, baking soda, and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in mashed bananas. Pour into greased pan. Put into the oven and reduce heat to 300 degrees. Bake 60 – 70 minutes (see note below) or just until a toothpick inserted in the center comes out clean (do not overbake). Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.

Kathryn’s Classic Pot Roast

Ingredients

  • 3 to 3 ½ lbs beef roast, chuck round or rump Marinated in 1 cup of red wine
  • ½ tsp seasoned salt
  • ¼ tsp pepper
  • 1 medium onion thinly sliced
  • ½ to 1 lb mushrooms
  • 8 baby carrots
  • ½ packet onion soup mix

Instructions

  • Place roast in the 6-quart pan. Sprinkle with seasoned salt. Pepper and onion soup mix or sliced onion, if desired. Add all ingredients. (Do not add water).
  • Cover unit and place on the Slow cooker base. Simmer at Setting #4 for 2 1/2 to 3 hours or at Setting #2 for 7 to 10 hours or until roast is well-done and tender. Meat juices may be used for gravy Keep warm for serving at Setting #1.

ITALIAN MEATBALLS & SPAGHETTI SAUCE

Recipe provided by 360 Cookware

Equipment

  • 360 6-quart pot & slow-cooker base

Ingredients

Meatballs

  • 1 pound ground chuck
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1/2 cup Seasoned breadcrumbs (I used Panko original)
  • 1 clove garlic Minced (I omit because of allergies)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 eggs slightly beaten
  • ½ cup milk
  • 1 tsp dried basil leaves
  • ¼ cup chopped parsley

Sauce

  • 1 large onion- chopped
  • 1 clove garlic minced
  • 28 oz can Italian tomatoes undrained
  • 6 oz can tomato paste
  • 1/4 tsp dried oregano leaves
  • 1 tsp salt
  • teaspoon pepper
  • 1 tsp dried basil leaves
  • 2 Tbsp sugar
  • 2 Tbsp Italian parsley chopped
  • ½ cup water

Instructions

  • In large bowl, combine ground chuck. Veal, pork, breadcrumbs, garlic, salt, pepper, eggs, milk, basil and parsley. Mix well. With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter. Reheat unit on range top, heating unit over medium heat for 2 minutes. Sauté meatballs Just enough to cover bottom of pot) until evenly browned Remove as they brown. To prepare spaghetti sauce, sauté onion and garlic in hot meat drippings in unit on range top over medium-low heat until golden (about 4 minutes). To onion mixture, add tomatoes, tomato paste, oregano, salt, pepper, basil, sugar, parsley and water. Stir and bring to a boil on range top over medium heat (about 10 minutes) Remove from heat Place browned meatballs in sauce on Gourmet Slow Cooker base. Simmer, covered, at Setting #3 for 5 to 6 hours. Stir occasionally; keep warm for serving at Setting #2. Serve over cooked spaghetti. Garnish with grated Parmesan cheese.

Notes

For Meatballs – I used the chuck and pork

Once again I had a great time cooking with my pastor, Father Umberg. This time we are preparing an Italian Sausage with Broccolini and Pasta along with some grilled vegetables and a refreshing cucumber & onion salad. If you have trouble finding broccolini you can substitute broccoli. Enjoy.

Father Andrew’s Cucumber Salad

Ingredients

  • 2 medium cucumbers thinly sliced
  • 1 Medium Onion Sliced or chopped
  • 1 ½ cups cider or white vinegar
  • 1 ½ cup water
  • 2 Tbsp sugar (We used 3 packets of Splenda)
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tsp fresh dill weed chopped

Instructions

  • Add two thinly Sliced Cucumbers to Bowl add chopped onion, add water and vinegar,
  • Sprinkle sugar or Splenda on the cucumber and onion salad add salt and pepper and sprinkle with dill weed. Use salad tong and mix the cucumber and onion mixture. Cover with Saran wrap and refrigerate for 2 hours.

Kathryn’s Italian Sausage with Broccolini and Pasta

Ingredients

  • 1 pound Fusilli pasta
  • 1 Tbsp olive oil
  • 6 mild Italian sausages casings removed
  • 2 Tbsp garlic minced
  • 2 cups broccolini cut into 1-inch pieces
  • 1/2 cup Parmesan cheese grated
  • 1/2 tsp salt
  • 1 tsp of Red Pepper Flakes
  • 2 1/2 cups Chicken Broth

Instructions

  • Boil Fusilli pasta in slightly salted water until al dente.
  • In a large sauté pan, heat olive oil over medium-high heat.
  • Add the sausage to the pan and cook until lightly browned. While the sausage cooks use a wooden spoon or spatula to help break up the meat.
  • Add the garlic and broccolini to the sauté pan, and cook for about 3 minutes until broccoli is softened but still crisp.
  • Add the pasta, salt and Parmesan cheese to the pan and let cook for another 2 minutes or until cheese melts.
  • Serve with Salad an Grilled Vegetables.

Father Andrew’s Grilled Vegetables

Ingredients

  • 1 Yellow Squash
  • 2 Green Zucchini’s
  • 6 cocktail tomatoes
  • 1 large Tomato
  • 3 Tbsp Olive Oil
  • 2 tsp garlic minced
  • ½ cup Parmesan cheese grated

Instructions

  • Slice all the zucchini and Yellow Squash in ¼ inch slices, cut tomatoes in half and seed them, in a small bowl add olive oil and minced garlic then use a pastry brush the tomatoes and zucchini with olive oil and garlic mixture. Take them out to the grill or do on top of stove if you have a grill. Cook for 3 to 4 minutes on both sides.
  • Sprinkle with Parmesan cheese and serve.

In August, I was visiting Florida and had so much fun cooking with these young people. Hope you enjoy our recipes.

Ice Cream in a bag

Ingredients

  • 1 cup half & half or Heavy Cream
  • 1/2 cup 2 % milk
  • 1 tsp pure vanilla extract
  • 1/2 cup sugar if you want it less sweet use 1/3 cup
  • 2 ½ cups ice
  • 2 -16 0 z Containers of Morton Kosher Salt

Instructions

  • In a Large Mixing bowl whip together the half and half, milk sugar and vanilla until well blended.
  • The pour the mixture into 1 quart I used a one gallon bag Squeeze air out of bag and seal. Then in another bag add 1/3 full of ice add the other bag with liquid mixture then start adding salt and ice until the bag with ice and salt is filled I did not have to use all of the ice and salt . Seal and close.
  • Shake bag for ten minutes we had multiple people shake it. After 10 minutes it will no longer be a liquid.
  • Solid cream mixture rest covered with ice another 5 minutes. We put the ice cream bag in the freezer, while we made the microwaveable cakes to serve the ice cream.

Brayden’s –Beanless Chili

Course: Main Course, Main Dish, Soup

Ingredients

  • 1 lb lean ground beef
  • ¼ cup green pepper chopped
  • 1 small onion chopped fine
  • 8 oz tomato sauce
  • 2 cups V-8 juice or tomato juice
  • 1 cup water
  • 2 Tbsp chili powder
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ½ tsp cumin
  • 1/8 tsp salt

Instructions

  • In a large saucepan, cook beef green pepper and onion over medium heat until meat is no longer pink, drain. Stir in tomato sauce and tomato juice, water, chili powder, oregano, paprika, cumin and salt.
  • Bring to a boil. Reduce heat, simmer uncovered for 45 minutes or to desired thickness. Yield 2 to 3 portions.

Kathryn’s Version of Popcorn Cornbread

Ingredients

  • ½ cup granulated sugar
  • ½ 3 lb Bag Yellow popping corn uncooked
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1/2 cup butter (1 stick), melted
  • 1 cup buttermilk
  • 2 eggs

Instructions

  • Grind this until this becomes a fine powder it will make about one cup of powder.
  • Add all wet ingredients and mix well, then add all dry ingredients to the wet ingredients and mix well until all lumps are out then pour mixture into a greased 9×13 pan. Bake at 375 for 35 to 40 minutes check after 30 minutes with a toothpick if it comes out clean take it out of the oven.
  • Serve with butter and honey.
Grilled Chicken with Cabbage and Kale

Father Umberg joins Kathryn again with some of his recipes for grilling. In addition, Kathryn makes her “mock”trifle which is the perfect paring to these recipes. 

Grilled Cabbage

Course: Side Dish
Cuisine: American

Ingredients

  • ½ head Green Cabbage Cut into small wedges
  • 1 Lg onion – cut into 8 pieces but with root end intact.
  • 2 tsp Tabasco sauce or more to taste
  • 2 tsp salt
  • 2 tsp pepper
  • 2 Tbsp Olive oil
  • 4 Tbsp butter
  • Aluminum Foil Alt – 4 precut Aluminum foil

Instructions

  • Lay the Aluminum foil on a flat surface and put one cabbage wedge sprinkle lightly with Tabasco, salt and pepper, a pat of butter, and drizzle lightly with olive oil. Repeat on the other side. Next, put two pieces of the onion and close the foil packet. Repeat three more times and place it on the grill. Ready in 25 minutes turning once. Serve with Chicken and Cooked Kale.

Grilled Chicken Breasts

Ingredients

  • 4 Skinless Chicken Breasts
  • 2 cloves of Garlic peeled and minced
  • 1/3 cup of Soy Sauce – we used low sodium
  • 1/3 Cup of Virgin Olive oil
  • ¼ tsp of Black Pepper
  • 2 Tbsp of white vinegar

Instructions

  • Put the chicken in a deep dish. In a small bowl or measuring cup add Soy Sauce, minced garlic, pepper, Olive Oil, and White Vinegar. Stir marinade and pour over chicken. Cover with Saran Wrap and refrigerate for 8 hours or overnight. Turn the Chicken Breast at least once during the process so the marinade is absorbed into the chicken breast.
  • Grill on outside grill or stovetop Grill if breast are medium size 5 minutes on each side check to make sure that they are thoroughly done by cutting into them and if red juice come out keep them on for another minute or so. Put on serving plate and serve with Cabbage Wedges and Sautéed Kale.

Father Umberg’s Sautéed Kale with Garlic

Course: Main Course, Side Dish
Cuisine: American

Ingredients

  • 2 bunches Fresh Kale – cut off stems –Chop Kale May also use 1 large bag of baby kale
  • 2 Tbsp of Virgin Olive oil
  • 1 tsp of Crushed Red Pepper
  • 2 ½ tsp salt Divided
  • ½ tsp pepper
  • 2 Cloves garlic – minced About 1 Tbsp
  • 2 quarts Water

Instructions

  • In a large pan, bring the water to a boil. Once it is at a boil, add 1 tsp salt and the chopped kale. Blanch the kale for about 3 minutes and drain. Kale should look bright Green.
  • Heat a Sauté pan on medium-high heat. Add olive oil and minced garlic until fragrant but not browned. Next, add kale and crushed red pepper. Add pepper and salt to taste. Sauté the kale for about 3 or 4 minutes moving it around turn the stove off. Put into a Serving Bowl.

Mock Trifle

Course: Dessert
Cuisine: American

Equipment

  • Triffle dish

Ingredients

  • 1 Sponge or pound Cake
  • 2/3 cup Sherry
  • 1 qtr pkg Fresh Raspberries
  • 1 qtr pkg Fresh Strawberries – cut in half reserve two (2 strawberries for garnish)
  • 1 qtr pkg Fresh Blueberries
  • 16 oz container Light Cool Whip

Instructions

  • Cut up cake into squares – Use large Trifle Container or glass bowl.
  • Place a layer of cake in the bottom of the dish, sprinkle sherry over the first layer, and then add strawberries, blueberries, and raspberries. Then add three large spoonsful of Cool whip on top of the berries and cake.
  • Repeat till you have at least three (3) or four (4) layers. Then at the top use one or two Strawberries on top of the top layer. Refrigerate for at least 1 hour before serving.

On today’s show, I have a real treat for you. First I will be making Gazpacho soup. This is one of my favorite things to make on a hot summer’s day because it is fast, easy, and since there is no cooking, the kitchen stays cool.

Next, I get to make pineapple upside-down cake with my 360 saute pan. Lastly, we will be making Chocolate, Chocolate chip ice cream with my grandaughter, Cassie who is visiting from New Orleans.

Kathryn’s Tomato Gazpacho

Equipment

  • Blender or Food Processor

Ingredients

  • 3 cups of Tomato Juice or V8
  • 2 cucumbers seeded and chopped (I used English Cucumbers)
  • 1 yellow mini sweet Pepper – chopped
  • 3 red Mini sweet Peppers – chopped
  • ½ small red onion or ¼ of large red onion
  • ¼ cup White wine vinegar
  • Juice one lemon
  • 2 stalks celery chopped
  • 2 teaspoons ground black pepper
  • 1 ½ teaspoon of Kosher salt
  • 2 scallions chopped

Instructions

  • If you have a large food processor add all your fresh ingredients and lemon juice and Tomato Juice If not do it in the processing it in stages. And Process them in the Food Processor until chunky if you like it that way but if not grind it longer to have a smoother consistency.

Kathryn’s Homemade Chocolate Ice Cream

Ingredients

  • 1 ½ cups Milk
  • 1 cup Sugar
  • ½ cup Unsweetened Cocoa Powder
  • 2 cups Heavy Whipping Cream
  • 1 tsp Vanilla Extract

Instructions

  • Gather all ingredients.
  • In a Mixing bowl, whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.
  • In another large bowl, beat the heavy cream until it forms stiff peaks then mix in the vanilla. Fold the cocoa powder mixture into the whipped cream until all cocoa mixture is incorporated. Store mixture in the in refrigerator for about 20 minutes. Then pour mixture into the cold canister follow the directions for your ice cream maker. Once the ice cream is complete, place the mixture in a covered container to chill in the freezer. Once it is set, enjoy!
  • *Directions for ice cream makers vary, so please follow the directions for your machine.

Notes

If you are using the old fashion type of ice cream maker, you will also need rock salt and lots of ice (3-4 gallons of ice). I froze my canister for 30 minutes to an hour before use.
However, this recipe works well will most ice cream makers. Just remember to follow the instructions provided with your type of ice cream maker.

Stovetop Pineapple Upside-down Cake

Ingredients

  • 2 Tbsp Butter
  • ¼ cup Light Brown Sugar
  • 1 20 oz can Pineapple Rings or can crushed pineapple drained, reserve juice
  • 1 box Yellow Cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup pineapple juice plus water

Instructions

  • Using a 360 Sauté pan or similar heavy pan, melt the butter over medium-high heat. Once the butter is melted, add the brown sugar, and let it dissolve completely. Next, add the pineapple rings or crushed pineapple and simmer until lightly caramelized.
  • While the pineapple is caramelizing, mix the cake mix with the eggs and liquid (Reserved juice and water).
  • Once the pineapple mixture is ready, poured the cake mix into the Sauté pan on low heat for 45 to 60 minutes. Let it cool and then take a plate put it on the top of the Pan and invert it.
  • Add Whip cream and maraschino cherries to the top of the Pineapple Upside Down Cake to complete it.