KJK tagged posts

What a lovely time to celebrate peaches in Kathey Jo’s Kitchen. In the 1800s, American settlers traveling West did not have the ingredients to make suet pudding. Using true American ingenuity, they used peaches and dough to make the first peach cobblers. Peaches are typically in season during July and August, anytime of year you can enjoy something canned. How do you like to enjoy peaches – other than in a cobbler? Let us know here at Kathey Jo’s Kitchen.

Easy Peach Cobbler

Ingredients

• ½ cup unsalted butter
• 1 cup all-purpose flour
• 2 cups sugar, divided
• 1 tablespoon baking powder
• Pinch of salt
• 1 cup milk
• 4 cups fresh peach slices
• 1 tablespoon lemon juice
• Ground cinnamon or nutmeg (optional)

Directions

1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking ...

Celebrate this beautiful flower with me, Kathleen Raskin of Kathey Jo’s Kitchen by enjoying these great, easy to grow bloomers. If you don’t have any in your yard, plant some today. You can also enjoy this day by purchasing fresh iris from your local flower shop. Iris have spiritual importance in Japan, as they’re thought to ward off evil spirits, and prevent illnesses. Since you can’t really eat irises, there are iris recipes that I’ll be sharing with you today. What’s your favorite iris? I think simple blue flag wild iris is a favorite to have in Kathey Jo’s Kitchen.

Sicilian Iris

Ingredients

• 4 bread rolls round
• 250 grams of cottage cheese (ricotta cheese)
• 50 grams of sugar
• 25 grams of dark chocolate, chopped
• Half of a vanilla bean
• 1 egg
• 2 tablespoons of milk
• breadcrumbs
• s...

Every day is Garlic Day in Kathey Jo’s Kitchen. Garlic is always great to have on hand because it’s used in recipes around the world. It’s been used medicinally for thousands of years. It provides protection against heart disease, and stomach and colorectal cancers. It fights off colds, and the flu. Plus, it lowers blood cholesterol levels, reduces plaque buildup in arteries, among many other uses. To celebrate, spend some time incorporating it into your snacks and meals today. Spend some time learning about its medicinal benefits. What’s your favorite way to enjoy garlic? Let your friends at Kathey Jo’s Kitchen know.

Basic Spaghetti

Ingredients

• 2 ½ pounds tomatoes (about 8 medium) or 1 (28-ounce) can whole tomatoes in juice
• 2 tablespoons olive oil
• 3 garlic cloves, smashed
• ½ ...

At Kathey Jo’s Kitchen, today is the day to enjoy that delicious meal of eggs and Canadian bacon, smothered in hollandaise sauce, on a bed of English muffins. They were created in New York City at the end of the 19^th century. I was surprised to learn that not a lot of people have had Eggs Benedict. Ask around, and see how many of your friends or family members can tell you what’s in it. If you’ve never had it before, see what restaurant t near you has them. You should be an intermediate to advanced level cook to make Eggs Benedict from scratch. There’s a bit of a learning curve when it comes to making them, as we know at Kathey Jo’s Kitchen.

Alton Brown’s Eggs Benedict

Ingredients

• English Muffin, recipe follows
• Poached Eggs, recipe follows
• Hollandaise Sauce, recipe follows
• 8 s...

It doesn’t have to be March to crave corned beef and cabbage! Truthfully, I enjoy this dish all throughout the year. It’s filling and tastes great, no matter what you do to it. This year, I’m going to give you a great recipe to enjoy – if you’ve never made a homemade version of it before, it’s so easy to buy a ready-made package – as well as a recipe where you can repurpose the leftovers. But who has leftovers when corned beef and cabbage are on the menu? Not in Kathey Jo’s Kitchen. How do you like to prepare your corned beef and cabbage?

Corned Beef and Cabbage

Prep: 10 m

Cook: 2 h 25 m

Ready in: 2 h 35 m

Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedg...

My name is Kathleen Raskin, and I’d like to welcome you to my Las Vegas kitchen! Today at Kathey Jo’s Kitchen, we’re going to make a dish in celebration of Johnny Appleseed. He’s one of America’s great legends. John Chapman was an American settler who moved west. As he traveled westward, he planted and sold apple trees along the way. What’s your favorite recipe involving apples? Share them with your friends at Kathey Jo’s Kitchen!

Johnny Appleseed Meatballs

Prep: 15 m

Cook: 15 m

Ready in: 30 m

Ingredients

• 1-pound ground beef
• ¼ cup dried bread crumbs
• ½ cup peeled and chopped apple
• 1 egg
• 1 teaspoon onion salt
• 2 tablespoons vegetable oil
• 1 cup water
• 1 tablespoon brown sugar
• 1 (.75 ounce) packet dry brown gravy mix

Directions

1. In a large bowl, combine ground beef with chopp...

If you’ve ever wanted an excuse to celebrate eating clams, tomorrow is your day to shine in Kathey Jo’s Kitchen. There’s a rule of thumb that states that we should only eat shellfish in months with the letter R. I’d never heard of that before, but as with most rules of thumb, there’s a logical reason behind it. The natural occurrence of red tide is higher in the summer. Plus, you should give the shellfish a chance to replenish naturally during the summer. Do you have a favorite way to enjoy your clams? Let your friends at Kathey Jo’s Kitchen know in the comments, and maybe you’ll find a new way yourself.

How to Shuck Clams

Wash clams in a colander under cold running water, taking care to discard any with cracked shells and those that remain open after rinsing...

In 1963, President John F. Kennedy proclaimed Winston Churchill an honorary citizen of the United States. There have been a handful of people given this honor. What people might not know is that his mother – Lady Randolph Churchill – was an American. Churchill treated his dinners as working dinners. He paid special attention to the menu as well. A typical meal would be turtle soup or consommé, roast chicken, with red or white wine, plus fruits and vegetables. Dessert was ice cream with chocolate sauce, as well as a pear with Stilton cheese. So, today at Kathey Jo’s Kitchen, we’ll discuss a few of his favorite dishes.

Porcini Mushroom Consommé

Ingredients

• 30 grams dried porcini mushrooms
• 2 cups boiling water
• 2 tablespoons olive oil
• 2 cups chopped onion
• 1 cup chopped carrots
• 2 large...

Today, we’ll be making homemade lollipops in Kathey Jo’s Kitchen. George Smith of Bradley Smith Company invented and patented the lollipop on October 13, 1931. Legend has it George named the lollipop after his favorite racehorse, Lolly Pop. With most lollipop recipes you’ll find to celebrate this sweet day, you need to work fast to make sure you don’t waste a moment of your time. You’re working with melted sugar, so there’s a sense of urgency needed to accommodate. If you’re not comfortable making lollipops, there’s nothing wrong with buying a bag and simply handing them out. That’s our Plan B here at Kathey Jo’s Kitchen. What are your plans today?

Homemade Lollipops

Ingredients

• 1 cup sugar
• ½ cup light corn syrup
• ¼ cup water
• 1 to ½ tsp extract of your choice (vanilla...

If you’ve been passionately following along with Kathey Jo’s Kitchen – and I’m sure you have – you’ve noticed that I’ve fallen off the rails of healthy eating. That’s why I’m glad today is Fresh Spinach Day. It’s a reminder that any day is a good day to put healthy food into our meal plans. Spinach is one of the healthiest foods you can eat. It tastes good, and there’s many recipes to choose from. When spinach is fresh and uncooked, the nutritional value is the highest. So how are you going to incorporate fresh spinach into your meals today? Let your friends here at Kathey Jo’s Kitchen know!

Spinach and Edamame Egg Drop Soup

Ingredients

• 6 cups chicken stock, preferably homemade
• 1 tbsp. finely grated ginger
• 1 ½ tsp. kosher salt, plus more to taste
• 1 ½ tbsp...