Kathryn and friend Kim Ellis make her special recipes from Down-under


Australian Herb Chicken

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Dish
Cuisine: Comfort Foods
Servings: 4


  • 4 pieces chicken legs and thighs
  • 1/3 cup 1/3 cup olive oil Virgin Olive oil
  • 1 med. Lemon lemon zest
  • 3 cloves garlic or 1/4 red onion
  • 1 bunch thyme, rosemary,sage -fresh a handful
  • 1 tsp Rock Salt
  • 1 tsp black pepper, freshly milled
  • 2 Sprays Olive oil Spray


  • Preheat the oven to 375F Grind herbs in mortar and pestle, add lemon and continue to grind to a paste, add salt and pepper. Chop the onion and grind together with the herb mix. Cut extra fat off chicken and rub the skin with olive oil. Spray baking pan with olive oil and place chicken pieces skin side up. Spread paste on chicken and add lemon quarters randomly in the pan with a few sprigs of herbs. Drizzle with Olive Oil. Place into the oven for 45 mins or till juice runs clear when you push a skewer into the chicken..

Kim's Oven Browned Potatoes

Course: Side Dish
Cuisine: Comfort Foods


  • 2 lbs Small Red Potatoes
  • 1/4 cup olive oil Virgin
  • 1/4 red onion diced
  • 1/2 tsp 1/2 tsp. kosher salt
  • 1/2 tsp ground pepper


  • Quarter potatoes and leave skins on, remove any blemishes or eyes. Chop onion into one inch pieces. Spray pan with Olive Oil spray and place potatoes and onion in ovenproof dish, drizzle with olive oil and add ground salt and pepper. Mix with hands to coat potatoes and onion. Bake till golden brown and tender about 20 mins.

Down-Under Asparagus with Bacon

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Comfort Foods
Servings: 4


  • 1 Bunch (12) Asparagus Spears
  • 1 Rasher/piece bacon Thick
  • 1 tablespoon Butter or Dob
  • 2 Sprays olive oil
  • 4 Pieces Aluminum Foil 10x 10 inches


  • Wash asparagus and chop tough ends off. Tear off a piece of foil and double it big enough to hold about 8 asparagus spears. Spray with Olive oil and then add asparagus, chopped Bacon and butter – then fold up the foil so it is sealed tightly and will fit in a fry pan. Heat the frypan and place the foil container in the pan. You should hear it sizzling and it will cook in around 8-10 minutes.



In their final recipe, Kathryn and Tim Campbell, The Mustard Man, prepare a tasty salad.

"Simply Horsey" Salad

Course: Main Dish, Side Dish
Servings: 4 servings


Salad ingredients

  • baby spinach
  • Edamame Shelled
  • Grape tomatoes Sliced in half
  • Dried pomegranate seeds
  • slivered almonds


  • 1/2 cup Simply Horsey Mustard
  • 3 Tbsp Lemon juice Fresh is best
  • 1/4 tsp Lemon pepper
  • 1 tsp Salt



  • In a small jar, add mustard, lemon juice, lemon pepper and salt. Shake well and set aside


  • Add spinach, edamame, tomatoes, Pomegranate seeds and slivered almonds to a medium-large mixing bowl. Toss. Pour on dressing and toss again. Serve

Kathryn and Tim Campbell, The Mustard Man, prepare “Simply Sweet”Asparagus Rollups.

"Simply Sweet" Asparagus Roll-ups

Course: Appetizer
Servings: 6 servings


  • 8 oz cream cheese
  • 8 Strips bacon cooked and crumbled
  • 2 Tbsp green onion chopped
  • 12-24 Asparagus Spears FRESH
  • 12 slices thin white bread crusts removed
  • 1/4 cup Butter melted
  • 3 Tbsp Grated Parmesan Cheese


  • Preheat oven to 400º F. Line baking sheet with Parchment paper. In a small bowl, combine cream cheese, bacon, and green onion. Flatten bread slices with a rolling pin and spread with cream cheese mixture. Trim Asparagus so it extends an inch or two over bread edges. Place one or two spears on each of the slices. Roll up bread and asparagus and brush with melted butter. Place seam down on a cookie sheet lined with parchment paper. Sprinkle with parmesan cheese. Bake at 400º F for 10-12 min or until lightly browned. Serve with Mustard Man "Simply Sweet" Dipping sauce.

In this segment, Kathryn and Tim Campbell, The Mustard Man prepare “Simply Horsey” Potato Salad.

"Simply Horsey" Mustard Potato Salad

Course: Side Dish
Servings: 6 People


  • 5 lbs Yukon Gold Potatoes (Can substitute Russet)
  • 6 Large Eggs
  • 1/2 cup onion, chopped
  • 2 1/2 Tbsp Dill Pickle Relish (can substitute chopped dill pickles)
  • 2 cups mayonnaise
  • 3-4 Tbsp Simply Horsey Mustard
  • 1-2 Tbsp Dill Pickle Juice
  • 4-5 Tbsp sugar
  • Salt and Pepper to taste


  • Boil potatoes with the skin on, until fork tender. Drain and let cool. Hard boil eggs. Peel and cool. Cut potatoes into approx. 1/2 inch cubes. Cut up eggs and add to potatoes. Next add pickles and onions. Lightly mix these ingredients. In a separate bowl, mix mayo, mustard, pickle juice and sugar. Add to potato mixture. Season with salt and pepper to taste.

In this first segment, Kathryn introduces Tim Campbell, The Mustard Man and together they prepare “Simply Sweet” Pork Chops.

"Simply Sweet" Pork Chops

Course: Main Dish
Cuisine: Meats
Servings: 4 servings


  • 1/2 cup mayonnaise
  • 1/4 cup Brown Sugar packed
  • 1/4 cup Simply Sweet Mustard
  • 2 tsp Seasoned Salt
  • 1/3 cup Red Wine Vinegar
  • 4 bone-in pork chops (1 in thick)


  • In a small bowl, combine the mayo, brown sugar, Simply Sweet Mustard and seasoned salt. Whisk in viegar. Pour into a large storage bag and add pork chops. Make sure all the chops have been coated with the mixture. Refrigerate for 2-3 hours (overnight is best). Remove from bag and grill over a medium heat until 145º F on an instant-read thermometer. Remove from heat and let rest for 5 min.