Chef Kathryn loves to make this Summer spread or appetizer for her guests so healthy try it!
Avocado, Onion, Tomato Spread
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Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Avocado, Onion, Tomato Spread
Print Recipe
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Ingredients
Servings: people
Instructions
  1. Cut your avocados, then put into bowl and mash them, add all chopped ingredients, leave a few red pepper strips to decorate after mixing all ingredients together then decorate the top with red strips. Refrigerate for at least an hour or two before serving with crackers or other vegetables.
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This summer salad is tasty, low in calories and so healthy you will love it!
Watermelon Strawberry an Cucumber Salad
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Servings Prep Time
5 people 6 minutes
Servings Prep Time
5 people 6 minutes
Watermelon Strawberry an Cucumber Salad
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Servings Prep Time
5 people 6 minutes
Servings Prep Time
5 people 6 minutes
Ingredients
Servings: people
Instructions
  1. Cut watermelon into triangles, about 12 or 13 then arrange watermelon triangles on a round plate, cut cucumbers an arrange cucumbers on top of watermelon then slice strawberries an add strawberries on top of cucumbers slices, spread the lime juice on top and decorate with mint leaves.
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Kathryn makes a fast Jalapeno,cream cheese and bacon appetizer.
Bacon Wrapped Jalapeno Peppers
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Jalapeno Peppers stuffed with Cream Cheese and Wrapped with Bacon and then Broiled. Great Appetizer!!! Try it you will love it.
Servings Prep Time
2 5 Min
Cook Time
6 min
Servings Prep Time
2 5 Min
Cook Time
6 min
Bacon Wrapped Jalapeno Peppers
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Jalapeno Peppers stuffed with Cream Cheese and Wrapped with Bacon and then Broiled. Great Appetizer!!! Try it you will love it.
Servings Prep Time
2 5 Min
Cook Time
6 min
Servings Prep Time
2 5 Min
Cook Time
6 min
Ingredients
Servings:
Instructions
  1. Use plastic gloves when working with Jalapeno Peppers Cut Jalapeno Peppers in Half (long ways) Clean all the seeds out of the peppers then take your cream cheese put in bowl and mash it. Then scoop up cream cheese with your hand and put it in the Jalapeno pepper to fill it completely. Then take the strip of bacon and wrap completely around the pepper put into pan and broil until bacon is browned.
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Rev. Andrew Umberg, a regular guest chef joins Chef Kathryn Raaker to make a delicious Asian Summer Feast!
Marinate for Grilled Asian Chicken
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Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Marinate for Grilled Asian Chicken
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Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Ingredients
Servings: people
Instructions
  1. Add all liquid and dry ingredients and put in medium size bowl that is preferably round with deep well and blend with a spatula until all ingredients are mixed well. Slice the Chicken Breasts in three pieces length wise. Add to marinate refrigerate at least 8 hours. Then Grill until Chicken is done.
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Asian Stir Fry
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Servings Prep Time
6 people 6 min
Cook Time
8 min
Servings Prep Time
6 people 6 min
Cook Time
8 min
Asian Stir Fry
Print Recipe
Servings Prep Time
6 people 6 min
Cook Time
8 min
Servings Prep Time
6 people 6 min
Cook Time
8 min
Ingredients
Servings: people
Instructions
  1. Prepare vegetables by cutting them or Julianne them, heat wok and pour oil and heat until hot them add garlic and ginger paste then gradually add vegetables do not overcook. Add Molasses and water. Serve with Rice
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Ambrosia Salad
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Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Ambrosia Salad
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Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Ingredients
Servings: people
Instructions
  1. Drain the Pineapple and save some of the juice, drain the Mandarin oranges, Use large mixing bowl add Pineapple, Mandarin Oranges add the almond extract, and juice reserved from pineapple, add mini marshmallows, mix well then add coconut and Whipped topping. Decorate with Maraschino Cherries Refrigerate for 2 hours and serve in dessert dishes.
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A great Summer Salsa that has fresh garden ingredients a lovely treat for your guests.
Corn Salsa
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Servings Prep Time
6 5 Min
Servings Prep Time
6 5 Min
Corn Salsa
Print Recipe
Servings Prep Time
6 5 Min
Servings Prep Time
6 5 Min
Ingredients
Servings:
Instructions
  1. Add all ingredients in a salad Bowl add Dressing and Mix and Serve
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Kathryn Creates a fast Healthy Summer Salad
Kathryn's Tomato, Cucumber, and Basil Salad.
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A healthy, refreshing summer salad with fresh garden vegetables. Yummy!
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Kathryn's Tomato, Cucumber, and Basil Salad.
Print Recipe
A healthy, refreshing summer salad with fresh garden vegetables. Yummy!
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix salad ingredients in a bowl
  2. Mix Italian Dressing with salad, toss and serve
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GREEN MANGO SHAKE
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Servings
1 serviing
Servings
1 serviing
GREEN MANGO SHAKE
Print Recipe
Servings
1 serviing
Servings
1 serviing
Ingredients
Servings: serviing
Instructions
  1. Put mangos into a blender. Add chilled evaporated milk, ice, and choice of sweetener. Blend until smooth. Enjoy!
Recipe Notes

Recipes by Marie A. Dunaway

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Mango Salsa
Green Mango Salsa
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Servings
4 people
Servings
4 people
Mango Salsa
Green Mango Salsa
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Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Toss all the dry ingredients together EXCEPT the cilantro (Save). Next, drizzle with the liquid ingredients. Arrange on a platter with the shrimp paste on the side and garnish with cilantro
Recipe Notes

Recipes by Marie A. Dunaway

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Bone Marrow Soup
BULALO (beef bone marrow soup)
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Servings
4 Servings
Servings
4 Servings
Bone Marrow Soup
BULALO (beef bone marrow soup)
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Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Instructions
  1. 1. Boil bone marrow bones and beef shank in a pressure cooker for about 1-1/2 hours or less with a pressure cooker (until the meat is tender and bone marrow is no longer red) 2. Skim off the scum as it floats toward the top. Carefully take out the bones and meat with a wide strainer spoon. 3. Strain the broth for a clearer soup base. Some would discard the broth and start over with fresh water and add beef flavoring. Combine the strained broth with the bones and beef in a deep skillet and add onion, garlic, and peppercorns. 4. Bring back to a boil and skim off excess fat as it accumulates, however, leave some for the flavor. 5. Reduce heat to low. Add corn cobs and chayote. Simmer until corn is done and chayote is tender. 6. Add salt/pepper/fish sauce to taste. 7. Add the bok choy and napa cabbage last to keep it bright green but cooked enough for serving. 8. Serve over hot rice.
Recipe Notes

Recipes by Marie A. Dunaway

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Buko Pandan
BUKO PANDAN
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Servings
4 servings
Servings
4 servings
Buko Pandan
BUKO PANDAN
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. 1. Dissolve gelatin powder in coconut juice. Add pandan flavoring and stir. 2. Heat saucepan and boil mixture, stirring continuously. 3. Transfer to a mold and chill in fridge till firm. 4. Combine condensed milk, table cream, tapioca pearls, and coconut gel/strips and mix well. 5. Thicken in the fridge. 6. Slice up gel into cubes then toss with cream mixture. 7. Serve in dessert cups/bowls and top each with vanilla ice cream. Enjoy on a hot summer's day!
Recipe Notes

Recipes by Marie A. Dunaway

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The Chef You and I show with host Kathryn Raaker as she welcomes two young chefs, Anabelle and Ady. They share their favorite recipes: Spinach Balls, Omelet Muffins, Strawberry Muffins, Kale chips and Berry Crisp with ice cream.
Strawberry muffins
Fresh Strawberry Muffins
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Strawberry muffins
Fresh Strawberry Muffins
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Ingredients
Servings:
Instructions
  1. Preheat oven to 425° Combine dry ingredients in large mixing bowl. In a small bowl, combine eggs and oil. Stir strawberries into egg mixture. Blend in flour mixture until thoroughly combined, but do not over beat. Spoon into greased muffin tins until nearly full. Bake at 425° for 5 minutes then reduce heat to 350° and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
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Omlette Muffins
Omelet Muffins
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Omlette Muffins
Omelet Muffins
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Ingredients
Servings:
Instructions
  1. 1. Preheat oven to 350°
  2. 2. Beat eggs in bowl
  3. 3. Add milk
  4. 4. Grease muffin tin
  5. 5. Pour eggs in to muffin tin (about ¾ full)
  6. 6. Add ingredients of your choice
  7. 7. Bake for 20 minutes
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Kale Chips
Kale Chips
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Kale Chips
Kale Chips
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Ingredients
Servings:
Instructions
  1. 1. Preheat oven to 350°
  2. 2. Rinse and dry kale
  3. 3. Remove from the ribs and cut into small pieces
  4. 4. Place kale in a large mixing bowl and add olive oil.
  5. 5. Add seasoning of choice (salt, rosemary, garlic)
  6. 6. Toss
  7. 7. Spread kale on baking sheet
  8. 8. Bake 20 minutes until crispy
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Spinach Balls
Spinach Balls
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Spinach Balls
Spinach Balls
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Ingredients
Servings:
Instructions
  1. 1. Preheat oven to 350
  2. 2. In a mixing bowl, mix spinach, bread crumbs, parmesan cheese, butter, green onion, eggs, salt and pepper.
  3. 3. Shape the balls into 1 inch balls.
  4. 4. Arrange balls in a single layer on large baking sheet.
  5. 5. Bake in the preheated oven 10 to 15 minutes until lightly browned.
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Easy Berry Crisp
Easy Berry Crisp
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Easy Berry Crisp
Easy Berry Crisp
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Ingredients
Servings:
Instructions
Main
  1. 1. Preheat oven to 375°
  2. 2. Combine berries, white sugar and vanilla, spread in the bottom of a 9” pie plate or 9x9 baking dish.
  3. 6. Sprinkle Topping (Below) evenly over the berries,
  4. 7. bake at 375° Bake for 25 minutes or until golden and berries are bubbling. Serve warm with vanilla ice cream on top.
Topping
  1. 4. Mix brown sugar, flour, cinnamon and oats together.
  2. 5. Using a fork (or pastry blender) cur butter into dry mixtures until well combined.
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Kathryn Raaker and her Guest, Jamya prepare some kid friendly recipes.  Kathryn and Jamya prepare a wonderful moist chocolate cake with white homemade icing with miniature chocolate chips. Jayma also prepared her favorite chicken quesadillas. Kathryn shared her homemade salsa to top it off.
Jamya Chocolate Chip Cake & Cream Cheese Icing
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Jamya Chocolate Chip Cake & Cream Cheese Icing
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Ingredients
Icing
Servings:
Instructions
  1. Bake in 13x9 pan for 30 to 35 minutes or until a tooth pick inserted comes out clean – Let cool for at least 45 minutes then spread with cream cheese frosting and serve.
  2. Soften 8 oz of cream cheese in a bowl then add cool whip and confectionary sugar and mix medium speed until blended well and fluffy then ice a cool cake. Sprinkle Chocolate Chips over entire cake.
  3. Mix on medium speed or beat vigorously by hand 2 minutes pour into greased Pan
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Jamya Chicken Quesadillas
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Jamya Chicken Quesadillas
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Ingredients
Servings:
Instructions
  1. Warm the Soft Taco’s – in frying pan or Quesadilla Maker Put soft taco’s in pan or Quesadilla Maker Place Cheese on top of taco and add chopped chicken Heat until cheese is melted and serve with salsa, sour cream and guacamole.
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KR-Salsa
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KR-Salsa
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Ingredients
Servings:
Instructions
  1. Add all ingredients to a small mixing bowl stir and refrigerate for at least 15 minutes or more. Make the night before for better flavor Serve with Quesadillas
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Healthy Meals from Clark Bartrum

Clark Bartram's MeatLoaf
Clark Bartram’s Meatloaf
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Clark Bartram's MeatLoaf
Clark Bartram’s Meatloaf
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Ingredients
Servings:
Instructions
  1. 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.
Recipe Notes

Recipe and images used with permission from Clark Bartram

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Clark Bartram’s Ginger Beef and Mushroom with Snow Peas & Jasmine Rice
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Clark Bartram’s Ginger Beef and Mushroom with Snow Peas & Jasmine Rice
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Ingredients
Servings:
Instructions
Rice
  1. 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
  1. Combine all the sauce ingredients in a bowl and whisk. Set aside.
Beef Skillet
  1. 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.
Recipe Notes

Recipe and images used with permission from Clark Bartram

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Clark Bartram’s Blackened Fish Taco Salad
Clark Bartram’s Blackened Fish Taco Salad
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Clark Bartram’s Blackened Fish Taco Salad
Clark Bartram’s Blackened Fish Taco Salad
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Ingredients
Servings:
Instructions
  1. 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.
Recipe Notes

Recipe and images used with permission from Clark Bartram

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Clark Bartram's Chili
Clark Bartram’s Chili
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Clark Bartram's Chili
Clark Bartram’s Chili
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