What an exciting show I have for you today. I will be cooking with stainless steel cookware manufactured and provided by 360 Cookware located in West Bend, WI. While I’m demonstrating my versions, you can find the original recipes on their website at www.360cookware.com/pages/recipes
1bunch Kale or Swiss Chardstems removed, leaves washed and coarsely chopped
1Red or Yellow Bell Pepperseeded and diced- (substitute celery to replace pepper)
128 oz canDiced Tomatoes with juice
2cupsChopped Cooked Chicken –19 oz can Beans for vegetarian-rinsed/drained
4cupsLow-Sodium Chicken BrothWater or Vegetable broth if vegetarian
Freshly Ground Black Pepper
Freshly Grated Parmesan Cheese – optional
Heat 8-Quart Stockpot over medium heat for 1 minute. Add oil and heat until shimmers (just before smoking). Add onions, carrots, fennel, and garlic to the stock pot, and season with salt.
Cook the vegetables for about 5 minutes, stirring occasionally, until they are softened.
Stir in the broth, tomatoes, cooked chicken (or beans), kale, zucchini, squash and bell pepper. Season with black pepper.
Cover and cook over medium heat until steam begins to escape from under the lid, about 5 minutes.
Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook until the vegetables are tender, 20 to 30minutes. (After about 10 minutes give the lid a quick spin—if it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the Vapor Seal, then reduce the heat to medium-low and continue cooking as directed.)
Ladle the soup into warm bowls, drizzle with extra virgin olive oil and sprinkle with freshly grated Parmesan cheese.
Place the Stir Fry Pan over medium heat and add the hoisin sauce, sesame oil, 2 tablespoons soy sauce, rice vinegar, agave syrup, veggie broth, garlic, ginger and cornstarch. Bring to a simmer until the mixture thickens (about 3 minutes). Remove it from the heat and set aside.
Heat the remaining 2 tablespoons sesame oil and 2 tablespoons soy sauce in the Stir Fry Pan over medium to high heat. Add the seitan and fry until lightly browned. Add the scallions, bell pepper, asparagus, shiitakes and broccoli and stir-fry another 2–3 minutes, until the veggies are crips-tender.
Add the sauce to the pan and stir well. Cook for another 2-3 minutes, until the broccoli has softened.
My friend, Marty Schultes and I, had a great time making a number of recipes for Father’s Day with some SkipKenny BBQ products. Check out the appetizers, slaw, burgers, and other summer foods we prepared.
Smoke Bacon at 300° F until cooked the way you like it.
Mix Beef Marinade and rub into the ground beef then form into patties for grilling.
Once Burgers are done, place on your favorite buns, add Bacon, and other condiments. You could also go bunless or use lettuce as a wrap. You can also use the Mustard Marinade or your favorite toppings to make delicious Burgers.
Drain all the Fruit Cocktail syrup from the can, Beat the cream cheese in bowl until its smooth. In a bowl pour condensed milk and blend in the nestle cream and cream cheese add chopped fruit. Chill before serving. Top with cherries and more fruit if you wish.
10medium sizedfresh peachespitted, peeled and sliced into thin slices
1/2teaspoon Ground Cinnamon
1 1/2 teaspoons Lemon juiceI prefer Fresh Lemon juice
2 teaspoons Cornstarch
1cupAll Purpose Flour
1/4cupBrown Sugarthis is 1 additional for topping
1teaspoon Baking Powderfor topping
1/2teaspoon Saltfor topping
6tbspUnsalted Butterchilled and cut into small pieces for topping
1/4cupboiling wateryou will mix this with 3 tbsp of sugar and cinnamon
3tbspWhite Sugarthis ingredient is mixed with the boiling water
1teaspoonGround Cinnamonthis ingredient goes with boiling water
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine the sliced peaches, 1/4 cup of white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 9x14 baking dish. Bake in Preheated oven 10 minutes.
Topping for Peach Cobbler
In a large separate bowl, combine flour, 1/4 white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven, drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 35 minutes my gas oven took 40 minutes. I serve with Homemade Peach Ice Cream.
This recipe is one of my favorites my family loves it and we served Peach Ice Cream with it.
Mix the milk and chocolate chips in a large saucepan over medium heat until the chocolate has completely melted.
Remove from heat and slowly add sugar and salt, mixing well, until
Stir in the remaining ingredients except the strawberries, pecans and chocolate chips.
Cover and refrigerate for about 30 minutes.
Pour mixture into the Ice Cream Canister and follow directions in the How to Operate section of your Ice Cream Maker.
Do not fill the Canister more than 2/3 full, as the mixture will expand
When mixture has finished churning add strawberries, pecans and chocolate chips and stir in evenly.
Remove skins and slice plantains on the diagonal.
Heat organic coconut oil to in skillet to about 350º
Fry in skillet until lightly browned on both sides. Do NOT crowd the skillet, fry in batches.
Sprinkle with salt, pepper and sugar
Drain on paper towel and sprinkle with remaining sugar