Chipotle Lime Shrimp

Are you ready to try this one sheet pan chipotle lime shrimp bake? Not only is it delicious and nutritious, but it’s so easy to make. The best perk, however, is the fact that it requires very minimal clean up! At Kathey Jo’s Kitchen, we love an easy, minimal clean up and delicious kind of dinner, so try this shrimp with veggies meal and you’ll surly end up satisfied.

As you begin prepping for this meal, remember to preheat your oven to 400 degrees. You need a stable oven temperature, so give yourself at least fifteen minutes to get the oven nice and hot. The baby red potatoes take longer to cook, so you’ll begin by placing them in the oven for thirty minutes. Here you’ll drizzle them with olive oil and sprinkle with sea salt after placing them on the greased pan...

Calypso Shrimp

Satisfy your seafood cravings with this calypso shrimp recipe. It’s a deliciously tangy, but savory meal that could be served for lunch, or a fancy dinner. The best part is that preparing the shrimp only requires four simple ingredients. At Kathey Jo’s Kitchen, we prepare the shrimp with orange juice and peel, fresh (or dried as alternative) thyme leaves, red onion, and garlic. Yes, very simple ingredients, but a bomb of a flavor no one will resist.

The bean salsa is one I often make—mostly because my husband Rob loves to combine it with many other meals. The salsa is made with black beans, rinsed and drained...

Crispy Baked Catfish

If you have some catfish fillets in your fridge, this Kathey Jo’s Kitchen recipe is a must try! The delicious hint of spice from the chili powder, paprika, and pepper coated right beneath the cornmeal mixture, are the perfect seasoning mixtures. The flaky finish will give the right amount of crunch with a moist center. I call that, the perfect bake.

Some tips I like to give for first timers, is cutting the catfish fillets into four individual pieces. At this point you will wash the sliced pieces and soak them in about ¼ cup of pineapple juice. If you are making more than what the recipe calls, simply double it, or fill with pineapple juice until the catfish fillets are completely submerged. This will help eliminate any fishy taste that could be unpleasant.

Whenever ...

Eli Brown wrote in Cinnamon and Gunpowder that “it is, admittedly, a base foodstuff, but lobster, well prepared, can nevertheless be made to satisfy the distinguished gourmand.” There’s never a wrong time of year to have lobster, and if you throw the steak on the grill during your next barbecue, consider sectioning off a place to grill lobster tails. I’m Kathey Jo, and I’m going to tell you a few ways to eat lobster.

Did you know? The lobster was so inexpensive and plentiful that during colonial times, prisoners, apprentices, slaves, and children ate them. These people became tired of eating lobster!

As you’re aware, we’re all about eating healthy here at Kathey Jo’s Kitchen. It’s all about incorporating good eating habits in a natural way...