When Life Gives You Lemons, Order the Lobster Tail

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...

Read More

Strawberries Always Fill My Heart with Joy: Happy National Strawberry Shortcake Day!

It’s that time of year for strawberries! And today at Kathey Jo’s Kitchen, I’m going to tell you all about this versatile fruit. Did you know that shortcake is a sweet biscuit? You make it with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs. Today’s shortcakes use biscuit or sponge cake as the base. In early American recipes, the pie crust was in the round or broken up. This style remains in the South.

What’s great about the shortcake dessert is that you can use peaches, blueberry, chocolate, or any other filling. It’s also common to see a recipe that recommends flavoring the shortcake with coconut. The way that people know shortcake in America varies in the U.K. where it’s known as shortbread.

The most famous dessert is – obviously – strawberry shortc...

Read More

If Summer Had One Defining Scent, It’d Be the Smell of Barbecue: Family Fun BBQ Ideas

Everybody knows the aroma of cooking meat on an open grill. It quickly reminds you of summers gone by here. But have you wondered about the other side of barbecuing? Today at Kathey Jo’s Kitchen, we’re talking about food safety and how to incorporate it in your next barbecue. It’s something that’s always on our minds but do we ever stop and think about what those issues are? Between 2013 and 2017, fire departments across the nation reported an annual average of 10,200 home fires involving barbecues, grills, and hibachis per year. This figure included 4,500 structure fires and 5,700 unclassified fires. These fires caused ten civilian deaths, 160 civilian injuries, and $123 million in direct property damage on average.

Just because it’s outside doesn’t mean we should let up on what we know ...

Read More

Brown Sugar and Butter and Pecans: Happy National Praline Day!


Welcome back to Kathey Jo’s Kitchen! The praline is a Southern tradition. You create it with sugar, corn syrup, milk, butter, and pecans. The praline was traced back to Chef Clement Lassagne, who worked for César duc de Choiseul, Comte du Plessis-Praslin around the 17th century.

Chef Lassagne’s original praline recipe brought together almonds bound by a caramelized coating. He named it for his employer, the praslin. Through the centuries in Europe, the Southern praline eventually evolved from the praslin. In France and Belgium, the recipe often features ground nuts and cocoa, instead of a halved nut.

The pralines of today’s SSouth came through New Orleans via Ursuline nuns. These French nuns taught their young charges the domestic arts, which included cooking and baking...

Read More

Everything You See I Owe to Spaghetti: Delicious and Easy to Make Spaghetti Recipes


One of the best comfort foods, spaghetti is probably one of the first dishes you learned to cook. Actress Sophia Loren was known as an Italian bombshell in her day, and today’s quote is attributed to Ms. Loren: “everything you see I owe to spaghetti.” In Kathey Jo’s Kitchen, it’s a reliable dish that doesn’t need extras. No celebrity chef could ever dress this dish up to change my mind. All you need is noodles, your favorite sauce, Parmesan cheese, and meatballs. Do you know what changed it for me? A pasta maker. All you need is flour and water. Pasta is even more of a staple in Kathey Jo’s Kitchen now! What’s the secret ingredient in your spaghetti? Share it below.

One Pot Spaghetti


  • 1 lb. lean ground beef
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 2 3/4 c. water
  • 15 oz...
Read More

It Isn’t May Without a Chocolate Parfait

May 1st is National Chocolate Parfait Day, and I can’t think of a more delicious reason to celebrate! My name is Kathey Raskin, and I’d like to welcome you to my Las Vegas kitchen to learn how to whip up this easy dessert. A traditional parfait has a base of sugar syrup, egg, and cream, but you can make an easy version using ice cream, gelatins, instant pudding, whipped cream, or any other number of simple ingredients. You can also make healthy versions of this treat using fresh fruit, but we’re not here for that today, LOL!

Once you’ve tried my Ultimate Easy Chocolate Parfait recipe, you’ll understand why they chose to name this dessert after the word “perfect” in French. It really is perfection!


1 package instant chocolate pudding

2 cups full-fat milk

1 8 o...

Read More

April 17th is National Cheese Ball Day

Warning: The combination of sweet, spicy, and salty in this cheese ball makes it addictive.

Are you ready to celebrate National Cheese Ball Day with me, Kathey Raskin of Las Vegas? It’s only two days away! The cheese ball is a cocktail party classic, and your guests won’t soon forget this new twist on an old favorite— the Spicy Candied Pecan and Bacon Cheese Ball. The secret here is in the cheese. Combining medium sharp cheddar and cream cheese takes the edge off the hot sauce, while the candied nuts deliciously contrast it.


8-ounce) package room-temperature cream cheese

1 ½ cups shredded medium cheddar cheese

½ cup diced bacon (Don’t skimp here. Go for the good stuff!)

1/4 teaspoon kosher salt

6–10 dashes hot sauce

1 cup candied pecans, crushed into pieces


Read More

This National Garlic Month, Try Homemade Sausage

Hello everyone! This is Kathleen Raskin of Las Vegas, and I’d like to welcome you into my kitchen today to make homemade garlic sausage. Not many people make their own sausage these days, when busy schedules have left your average person looking for more convenient alternatives. Sausage-making may be a forgotten art to most, but once you’ve tasted the results for yourself you may be ready to bring it back.

Serve this recipe with pasta for a dish that’ll please all ages. My family’s favorite is homemade ravioli! You can adjust the ingredients of this sausage to make it spicy by using hot paprika or any other seasonings you prefer. This is your chance to get creative. It’s sausage, after all. How can you go wrong with homemade sausage? You can’t!

If you live in an area with ...

Read More

You Haven’t Truly Lived Until You’ve Deep-Fried PBJ

Hello from Kathleen Raskin’s Las Vegas kitchen! April 2nd is National Peanut Butter and Jelly Day, but for millions of parents across the US, this holiday is observed 365 days per year. Some kids never seem to get tired of PBJ, but adults require more variety. There’s no need for you to get stuck in a PBJ rut when there are so many ways to have fun with it.

Believe it or not, peanut butter was first used by the ancient Aztecs, and the first reference to the PBJ was published in the Boston Cooking School Magazine of Culinary Science and Domestic Economics by Julia Davis Chandler in 1901. At the time, peanut butter was considered a delicacy, and it was served in the finest tearooms of New York. It is unclear when children hijacked the dish and made it their own.

You may be surprised...

Read More

Celebrate National Spinach Day with the Best Dip Ever!

I’m Kathleen Raskin of Las Vegas, and I’d like to welcome you into my kitchen to enjoy a bread bowl filled with the most delicious spinach artichoke dip you’ve ever experienced. This is a real crowd favorite, and it’ll quickly become one of your go-to favorites as well because this dip is so easy to make. Don’t serve your guests store-bought when this version will have them coming back for more, and maybe asking to be invited to more of your parties!

You can make this dip a day ahead of time. Just be sure to bring it to room temperature before you bake it. Heat it up for 30-60 minutes in a low oven. You can also microwave any leftovers you have and enjoy them the next day. Don’t get too attached to this idea though, as there’s rarely any left!


8 oz cream chee...

Read More