Beef Stew in an Instant Pot

by ⋅ Leave a Comment

In this show, Kathryn prepares a beef stew using an Instant Pot. 

Instant Pot Beef Stew
Print Recipe

Kathryn’s Instant Pot Beef Stew

Ingredients

  • 2 lbs Beef Stew Meat (I used a Beef Round roast cut into cubes)
  • 2 Tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Lemon/Pepper Spice
  • 2 Tbsp Worcestershire Sauce
  • 1 Large Onion Chopped
  • 1 16 oz Bag Baby Carrots Cut into Slices (can also use 1 cup of the precut carrots
  • 1 Pound Potatoes Cubed
  • 2 1/2 cups Low-sodium Beef Broth
  • 1 ½ cans diced Tomatoes
  • 3 Tbsp Ketchup or tomato paste
  • 1 1/2-2 cups Red Wine or more beef stock
  • 2 Tbsp Cornstarch
  • 2 Tbsp Water

Instructions

  • Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and spices. Cook the meat until Browned on all sides.
  • Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
  • Add the Worcestershire sauce, onion, carrots, potatoes, diced tomatoes, mushrooms, and ketchup. Stir and close the lid and steam valve on the instant pot.
  • Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  • Mix the cornstarch and cold water in a small bowl until dissolved. Stir this into the stew until thickened.
  • Serve with Crusty French Bread delicious
Romaine Salad
Print Recipe

Kathryn’s Temecula California Romaine Salad with Dressing

Ingredients

  • 1 medium Red Onion thinly sliced
  • 4 Tbsp Fresh Apple California Balsamic Blanco Vinegar Divided
  • 3 Tbsp Temecula "Just Dress it Olive Oil" or your favorite Extra Virgin Olive Oil
  • ¼ tsp salt
  • 1 ½ tsp Dijon mustard
  • ½ cup Asiago Cheese shredded and divided
  • 3 heads Romaine lettuce Hearts torn
  • 3 Tbsp dried Cranberries

Instructions

  • In a small bowl toss onion with 2 tablespoons of the Vinegar. Add ¼ tsp of salt let it marinade for at least 15 minutes.
  • *In a large bowl whisk together remaining oil, mustard and remaining vinegar. Stir ¼ cup of the asiago cheese.
  • Add Lettuce and gently toss to coat. Drain Onions and sprinkle over salad.
  • Lastly, add the Dried Cranberries. Serve cold and sprinkle with remaining Asiago cheese.

Notes

*You can also make the dressing in a small jar. Add the ingredients and shake until emulsified.
Persimmon Pudding Cake
Print Recipe

Kathryn’s Persimmon Pudding cake

Ingredients

  • 2-3 cups Hachiya persimmon pulp (Puree in blender or food processor
  • ¾ cups sugar
  • ½ cup butter melted
  • 4 eggs
  • ¾ cup 2% Milk
  • 1 ½ tsp vanilla
  • 1 ½ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 12 tsp cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 1 tsp Pumpkin spice
  • 1 cup chopped nuts – *optional if allergies to nuts
  • 3 Tbsp golden raisins use instead of nuts
  • Whipping cream or ice cream

Instructions

  • Preheat oven to 400° F. Butter a *9 x 13 cake pan or use cooking spray (I use Pam).
  • In a large bowl, mix the persimmon pulp, sugar, eggs butter, milk and vanilla. In a separate bowl whisk together the flour, baking powder, baking soda, salt and spices.
    Hachiya Persimmons
  • Add the dry ingredients to the wet ingredients, a third at a time, until everything is mixed well together. Add the nuts (or the raisins for nut allergies).
  • Serve with Whipping Cream or Ice Cream

Notes

*Note: If you prefer a thicker cake, you may use a 9-inch square pan but I prefer a thin pudding cake (about 1 inch thick)

New Gadgets and Party Recipes for Kids

by ⋅ Leave a Comment

Kathryn and regular guest Chef, Marty Schultes try out some new gadgets and prepare a couple of party recipes for kids of all ages.

In the second half of the show, Kathryn and Marty make a wonderful Mexican favorite, Beef Empanada Dish for taking to Potlucks. Delicious!!!!

Doo Doo Ice Cream Cone Cupcakes
Print Recipe

Unicorn Doo Doo Cakes

Cute Party Cakes for Children
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Dessert
Servings: 16 cones

Ingredients

  • 1 Box White Cake Mix Make the cake according to Box directions
  • 24 Flat-bottomed Ice cream Cones May have leftover batter
  • 4 Food Coloring Colors of your choice

Instructions

  • Directions Prepare cake mix according to directions. Divide the Batter into four smaller bowls. Color each batter with a color of your choice example Pink, Purple, Blue and yellow. Spoon the different color batters, in layers, into the cones, filling 1/4 of the cup Fill each cone about 3/4 full of batter, up to first ridge. ... Bake at 350 Degrees F (175 degrees C) for 15 to 18 minutes. Cool Completely before proceeding.
    Non iced cupcakes
  • Divide the frosting into 3 or 4 bowls, add different color food coloring to each bowl. Prepare a Pipping Bag with a star tip. Spread the one color along one -quarter side of the bag. Spread the next color onto another, followed by the next color, and lastly the last color. Start Pipe rosettes onto the cupcake. Sprinkle with edible glitter.

Print Recipe

Empanada Sunburst

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Dish
Cuisine: Mexican
Servings: 12 people

Ingredients

  • 1 Tbs. olive oil
  • 1 medium onion
  • 2 cloves garlic-optional minced
  • 1 medium Bell Pepper Red diced
  • 1 tsp Paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder I used a 1 TBSP
  • 1 6 oz. can tomato paste
  • 1 cup frozen or fresh corn I used fresh corn
  • 1 lb lean ground beef, chicken, or turkey

Pie Crusts

  • 3 cups All Purpose Flour
  • 1 1/2 sticks Butter diced
  • 1/2 cup milk can be lactose free - I use ice water 1/4 cup
  • 1 tsp sugar optional

Instructions

  • Heat oven to 400 degrees Fahrenheit. For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  • Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
  • Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
  • Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.

Male Friendly Meals

by ⋅ Leave a Comment

In this episode, Kathryn prepares recipes from chef and nutritionist, Clark Bartrum. Explore these male-friendly meals with Kathryn.

Clark Bartram's Chili
Print Recipe

Clark Bartram’s Chili

Ingredients

  • 2 lbs ground beef (80-85)
  • 1 16 oz can Kidney Beans
  • 1 cup white button mushrooms
  • 1 16 oz can Black Beans
  • 1/2 cup chopped onions
  • 1 14.5 oz can organic chopped tomatoes
  • 1 24 oz jar organic tomato puree
  • 2 Tbsp chili powder
  • garlic to taste (typically, 2-4 cloves, finely minced)
  • pinch Salt

Instructions

  • Sauté ground beef until it is brown. Place meat into big pot and add all other ingredients. Cook on medium heat, stirring occasionally, for 30-45 minutes.

Notes

Recipe and images used with permission from Clark Bartram TestMaxMeals.com

Print Recipe

Clark Bartram’s Ginger Beef with Jasmine Rice

Ingredients

Homemade Asian Sauce

  • 1/2 cup tamari or low-sodium soy sauce
  • 5 tbsp Sugar-free brown sugar
  • 2 tsp Minced Garlic
  • 1/2 tsp Ginger
  • 2 tsp rice vinegar

Beef Skillet

  • 4 10 oz packages snow peas
  • 4 Tbsp EV olive oil
  • 2 10 oz packages white button mushrooms sliced thin
  • 7 thinly sliced cuts of beef (sirloin steak strips flank steak)
  • 2 1/2 cups Jasmine Rice
  • 5 cups organic water

Instructions

Rice

  • Make the rice. In a large stove top pot, add 5 cups of water and bring to a boil. Stir in rice and reduce heat to low. Cover pot to keep steam inside, 25-35 minutes. Rice will be firm but tender. Fluff the rice

Asian Sauce

  • Combine all the sauce ingredients in a bowl and whisk. Set aside.

Beef Skillet

  • Heat a large skillet with 2 tbsp. olive oil. Add thinly sliced mushrooms and snow peas. Cook them on high heat, turning occasionally, until browned. Salt midway. Remove these veggies to a bowl. To the same skillet, on high heat, add 2 more tbsp. of olive oil. Add thinly sliced meat. (NOTE: Do this in 2 batches, to enable each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded.) Cook meat on one side until it browns. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown. Add the sauce to the skillet and stir to combine about 1 minute. Turn off heat and add snow peas and mushrooms - and let sit under a lid for 10-15 minutes before storing.

Notes

Recipe and images used with permission from Clark Bartram

Clark Bartram’s Blackened Fish Taco Salad
Print Recipe

Clark Bartram’s Blackened Fish Taco Salad

Ingredients

  • 7 tilapia filets or other white fish filet
  • 1 15.25 oz can organic corn kernels
  • 1 Tbsp chili powder
  • 1 small red onion sliced
  • 1/2 tsp Cayenne Pepper
  • 1 medium red bell pepper diced
  • 1/2 tsp smoked paprika
  • 1 15 oz can kidney or black beans drained and rinsed
  • 1/4 tsp onion powder
  • 2 12 oz bags shredded iceberg lettuce
  • 1 pinch of oregano
  • 1 10 oz bag shredded purple cabbage
  • 1 tbsp Minced Garlic
  • 4 avocados sliced
  • 1 tbsp fresh cilantro Chopped

Instructions

  • Pre-heat the oven to 375º. Line a baking sheet with aluminum foil and place the 7 tilapia fillets onto a pan. Be careful not to crowd the pan. Combine spices in a small dish. Sprinkle seasonings over tilapia fillets, season with salt and pepper. Place the fish into the oven for 25 minutes. Poke fish with a fork to see if it’s white and flaky. It might need 5 more minutes. Remove the fish from the oven and sprinkle with lime zest, then place filets aside in large glass dish. Heat a large skillet to medium high with a drizzle of olive oil, corn, red onion and red bell pepper. Sear for 1-2 minutes without stirring. Stir and cook another few minutes until vegetables are tender and caramelized. Add drained and rinsed black beans and heat for 1 minute.

Notes

Recipe and images used with permission from Clark Bartram

Clark Bartram's MeatLoaf
Print Recipe

Clark Bartram’s Meatloaf

Course: Main Dish

Ingredients

  • 2 Tbsp grass-fed butter
  • 1 pinch coarse sea salt
  • 1 small red onion diced
  • 1 pinch Black Pepper
  • 2 Tbsp Minced Garlic
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp fresh cilantro chopped
  • 2 12 oz bags fresh green beans
  • 3 lbs grass-fed organic ground beef 20% fat
  • 2 free-range or cage free eggs beaten
  • 1 cup gluten-free bread crumbs (omit dairy & gluten for 90 days to build testosterone)
  • 1 Tbsp Extra Virgin Olive Oil
  • garlic salt to taste
  • pepper to taste

Instructions

  • Heat oven to 375º. Melt the butter in a large stove-top skillet. Add the red onion and garlic into the skillet and sweat the mixture until translucent. Place the remaining ingredients and onion mixture into a bowl and mix with your hands. Oil a meatloaf pan (5 x 9” loaf pan) with olive oil and press the mixture into a pan. Cook for 40 minutes. While the meatloaf is cooking grab a large stove top wok and place on the stovetop at medium heat. Add olive oil to base of the wok and then add beans. Stir the beans occasionally until they’ve turned golden brown, about 10-15 minutes. Check the meatloaf with a meat thermometer to see if it has reached 160º. Once the temperature is reached, remove the meatloaf and slice.

Notes

Recipe and images used with permission from Clark Bartram

Kathryn’ s Holiday Fish

by ⋅ Leave a Comment

Print Recipe

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.

The Mustard Man-Simply Horsey Salad

by ⋅ Leave a Comment

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

Print Recipe

"Simply Horsey" Salad

Course: Main Dish, Side Dish
Servings: 4 servings

Ingredients

Salad ingredients

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

dressing

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

Instructions

Dressing

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

Salad

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

The Mustard Man-Simply Sweet Asparagus Rollups.

by ⋅ Leave a Comment

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

Print Recipe

"Simply Sweet" Asparagus Roll-ups

Course: Appetizer
Servings: 6 servings

Ingredients

  • 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

Instructions

  • 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.

The Mustard Man-Potato Salad

by ⋅ Leave a Comment

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

Print Recipe

"Simply Horsey" Mustard Potato Salad

Course: Side Dish
Servings: 6 People

Ingredients

  • 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

Instructions

  • 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.

The Mustard Man-Horsey Sweet Pork Chops

by ⋅ Leave a Comment

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

Print Recipe

"Simply Sweet" Pork Chops

Course: Main Dish
Cuisine: Meats
Servings: 4 servings

Ingredients

  • 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)

Instructions

  • 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.

Sopapilla Cheesecake

by ⋅ Leave a Comment

Margaritas
Print Recipe

Traditional Margaritas

Course: Beverage
Cuisine: Alcoholic Drinks
Servings: 4 drinks

Ingredients

  • 2 cups Ice cubes
  • 3/4 cup tequila 3/4 cup tequila 3/4 cup tequila
  • 1/3 cup lime juice Fresh
  • 1/4 cup powdered sugar
  • 1 Tbsp egg white You can use Pasteurized egg whites or one small egg white
  • 1/2 oz Triple Sec
  • Lime slices Lime slices Lime slices

Instructions

  • In a blender container, combine the crushed ice, tequila, lime juice, powdered sugar, egg white, and Triple Sec. Cover and blend till very frothy.  Transfer to a pitcher; garnish with lime slices.  Serve in salt-rimmed cocktail glasses. Rub lime wedge on glass rim and invert glass into rim salt.