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Hello, this is Kathleen Raskin of Las Vegas, and here at Kathey Jo’s Kitchen, we realize that there are cooks who strongly believe in basting their turkey for Thanksgiving, or when they’re preparing a roast chicken for a weekday dinner. What is basting? Simply put, it’s used to keep meat moist during the cooking process to apply or enhance flavor. It’s used in grilling, roasting, rotisserie, and other meat preparations where the meat is over heat for extended periods of time. I have my opinion, but I’d like to open the floor to my loyal readers. Where do you stand on the great basting debate? Let me and the rest of the Kathey Jo’s Kitchen audience know what your argument is in the comments below.

Pros

Basting is the tried and true approach to ensure moist, tender meat...

Hello, this is Kathleen Raskin of Las Vegas, and I don’t know about you, but this wonderful autumn weather makes me think about all the yummy cookies I’ve baked over the years in Kathey Jo’s Kitchen. The smell, the sight, the taste, the touch. There’s something truly special about making cookies. I got to thinking about the recipes I’ve tried over the years. I noticed not all of them used baking powder. I wondered why some recipes would require it, and others don’t. I did a bit of research, and I’m eager to share what I’ve learned with my Kathey Jo’s Kitchen audience. Let me know in the comments if you learned something new, and share your favorite cookie recipe in the comments below.

First, A History Lesson

Baking powder is sodium bicarbonate combined with an acid...

It’s October, and you know what that means. Halloween is one of our favorite holidays at Kathey Jo’s Kitchen. The colors, flavors, and spooky fun is something we look forward to every year. I’m sure you do too. Pumpkin-flavored everything seems to be the fallback for most people, but we like to push the envelope when it comes to the goodies served at Halloween parties.

Consider bat shaped finger foods, frozen witch’s hands in your punch bowl, or mouse-shaped cheeseballs. Your partygoers can get into the mood when your table is spread with Halloween-inspired treats. Today, I’m going to share a few with you, but tell the rest of Kathey Jo’s Kitchen what your go-to Halloween recipes are below!

Bloody Fingers

Prep: 15 m / Ready in 15 m

• 2 cups creamy peanut butter
• 2 cups powdered...

Hello, this is Kathey Raskin of Las Vegas, and today at Kathey Jo’s Kitchen, we’ll be talking about food allergies. The thing about our immune systems is that they’re constantly under attack, and work overtime to keep us alive. It’s completely logical for your body to react violently to something you – or your family – has eaten many times before. Crustacean shellfish, egg, fish, milk, peanut, soy, tree nuts, and wheat are the most commonly reported allergic reactions in the United States. In recent years, because of the proliferation of food allergies, more and more recipes have appeared as viable replacements for what we used to enjoy. Let your fellow Kathey Jo’s Kitchen readers know about your own allergies and favorite recipes in the comments!

Peanuts and Tree Nuts

Pean...

Hello everyone! Kathleen Raskin of Las Vegas here again bringing you more cooking tips. The weather is starting to cool down in Kathey Jo’s Kitchen land, but that doesn’t mean we don’t have camping on the brain. Eating well in the great outdoors can be intimidating, but with a little planning ahead, you can change up the old standbys of chili, hot dogs, and hamburgers. But if that’s what’ll suit the others in your party, I say embrace it.

If you want to try something fresh though, I recommend that you pack your cooler with everything already prepared; all you need to do is heat it up (or cool it down). For some ideas, check them out below, and let your fellow Kathey Jo’s Kitchen fans what your favorite campfire dish is.

Breakfast

• Chilaquiles with blistered tomatillo salsa and ...

Hello, I am Kathey Raskin of Las Vegas, and I’d like to welcome you back to Kathey Jo’s Kitchen! Let’s discuss water. Namely, the art of boiling water. The point of boiling water is that it’s the method of purification that even the most casual consumer can do, from 8 to 80. There are many different situations where you can do it. It’s perfectly fine to do when you feel the local water supply may potentially be contaminated, such as after a hurricane. If you run low on bottled water, you could boil water at your campsite as a quick solution. Not all countries have the water sanitation rules that you’re used to, so when you’re visiting a foreign country with poorly sanitized drinking water, you should absolutely boil it before you drink it.

Why Should I Do It?

Boiled water can...

I am Kathleen Raskin, and I’d like to welcome you back to Kathey Jo’s Kitchen. If you’ve noticed your energy levels are low, or you’ve been snacking way too much in between meals, it’s probably because the fast and furious food culture that we have has dominated your wellness for many years. Take back your health.

Consider making a batch of meals that can be prepared all at once and freeze. Pop a Tupperware in the fridge the night before work. Then, grab it on your way out the door. It’ll be ready to eat in time for lunch that day. How do you get started? That’s easy, Kathey Jo’s Kitchen will give you some ideas.

How to Start

1. Organize your pantry, refrigerator, and freezer to showcase the ingredients that you have...

Welcome back to Kathey Jo’s Kitchen. I am Kathleen Raskin of Las Vegas, and today I’m going to talk about two root vegetables, white potatoes and yams. Tubers have been a source of food for over millennia. A root vegetable means their edible portions are grown underground. There has been some confusion about how to identify yams from sweet potatoes. Yams are characterized by dark skin, with dry, white flesh. They require more butter, cream, or oil to cook, and are starchier. Sweet potatoes have tapered ends, with a light skin and a light yellow to deep orange flesh. Whatever you end up choosing, Kathey Jo’s Kitchen knows that you can’t go wrong with incorporating one or all of them to your wellness plan.

White Potatoes

The shelf life of potatoes works for everyone, from foodies to ...

Welcome back to Kathey Jo’s Kitchen. Let’s talk about home cooking. Celebrities really aren’t that different from you and me. They crave a good, home-cooked meal like Mom used to make. Who can blame them? They’re in the business of looking good in front of a camera all day. Sometimes, they’re able to have over the top “cheat days.”

That’s what makes them human to me. They sit back and enjoy the same foods we do. Let’s discuss a hearty meal that includes an appetizer, main dish, and dessert that go well together. Let me and the rest of the Kathey Jo’s Kitchen community know what your favorite home cooked meal is in the comments.

A Side and a Main

Macaroni and cheese is one of the most versatile dishes that anyone from 8 to 80 can make. John Legend’s Mac and Cheese is t...

Purple is the new green when it comes to your health. I am Kathleen Raskin of Las Vegas, and here at my website Kathey Jo’s Kitchen, we delve into why purple foods like acai berries are making a splash in the health and wellness community today. The deep violet color points toward a high concentration of antioxidants.

You should already be incorporating fruits and vegetables into your diet because they fight disease, are good for your heart, keep you looking younger, and reduce inflammation. But, try these purple foods for an extra punch of healthiness.

What Are Anthocyanins and Why Should I Care?

Anthocyanins are antioxidants, meaning they’ll help fight against memory impairment. You’ll find adding purple to your diet will increased these flavonoids...