Katherine’s Gourmet Cooking Just Launched

KatherinsGourmetCookingFBDoes the idea of saving money and creating a gourmet meal for your friends and family appeal to you? I thought so and that is what this volume of the Know About Cooking series is all about. It has 40 recipes that are sure to please and they have step by step instructions, so they are very easy to follow. The Main Dishes category has favorites such as Standing Rib Roast and Veal Marsala. The Side Dishes cover steaming and roasting vegetables and a great recipe for Risoto. There is an entire category for Pasta, including 2 pasta dough recipes. Everybody loves Lasagna – right? The Sauces and Miscellaneous Stuff has a Hollandaise Sauce and Bernaise Sauce that you finish in a blender. Easy! And Standing Rib Roast just screams for Horseradish Sauce. Grab a copy today and start wowing your dinner guests.

Easy Recipe for Sausage Gravy

The weekend is almost here and I don’t know about you, but we like to plan ahead for a leisurely breakfast. This is one of our favorite breakfast items and it takes so little time to prepare.

Sausage Gravy

Servings: 4

8 ounces sausage
1/4 cup flour, all purpose
2 cups milk, regular or 2 %
1/2 teaspoon salt
1 teaspoon pepper, freshly ground

1. Heat a 10 inch skillet over medium-high heat and brown the sausage until it’s crumbly and done.

2. Remove the sausage from the pan and discard all but 2 tablespoons of the drippings. Add the flour to the drippings, stirring constantly until thoroughly mixed. Gradually whisk in the milk stirring constantly. This will take approximately 5 minutes. Return the sausage to the pan, add the salt and pepper and stir to heat thoroughly.

Serve this over freshly baked biscuits, toast, or an English muffin.

Cooking Times
Preparation Time: 5 minutes
Total Time: 15 minutes

Nutrition Facts
Nutrition (per serving): 283 calories, 168 calories from fat, 18.6g total fat, 57.4mg cholesterol, 773mg sodium, 352.9mg potassium, 12.2g carbohydrates, <1g fiber, 6.2g sugar, 15.9g protein, 37 points.

A few slices of fresh fruit on the side and you have a delicious breakfast.

Win a Copy of Katherine’s Southern Cooking in Paperback Format

I am running a Goodreads Giveaway from now through May 9, 2012. I will be giving away three copies. Will you be one of the lucky winners?

Goodreads Book Giveaway

Katherine's Southern Cooking by Katherine Baldwin

Katherine’s Southern Cooking

by Katherine Baldwin

Giveaway ends May 09, 2013.

See the giveaway details
at Goodreads.

Enter to win

Good Luck!

Now Available In Paperback – I’ll Have The Soup and Salad

You can now get the paperback version of I’ll Have The Soup and Salad from Amazon. It’s already ranking at #29 for the Salad category! Very exciting stuff. I will be offering the Kindle version free tomorrow, December 20, 2012 so you can grab a copy then. If you like it, you may just want the paperback version for yourself or to give as a gift to someone that you know that would enjoy a copy. You can click the link below or go to Amazon and search by author name or by ISBN number. You can also get the paperback version on Createspace.

Author: Katherine Baldwin

ISBN: 13: 978-1481091527

ISBN: 10: 1481091522


Katherine’s Southern Cooking

KatherinsSouthernCooking2This book has 40 step by step recipes that cover most of the traditional Southern foods that I learned how to cook from my Mother and Grandmother. However, I have adjusted them to use extra virgin olive oil and spices instead of the traditional method of seasoning them with salt pork and bacon drippings. I have included a full nutritional analysis for those items so you can decide which method you use to season your food.

You will find appetizers like Cheese Straws and Asparagus Roll Ups and a few more. It covers the breads like Buttermilk Biscuits, Cornbread Dressing, and Hushpuppies.

The Main Dishes section gives you recipes for Baked Ham, Chicken Pot Pie, Fried Flounder, Roasted Chicken with instructions for 3 different methods of roasting it. And, of course, it wouldn’t be complete without a Southern Style Deep Fried Chicken recipe.

The Side Dishes have those traditional family reunion inspired casseroles such as Asparagus Casserole, Broccoli Casserole, and Cheesy Potato Casserole. It also covers Collard Greens, Creamed Style Corn, Macaroni and Cheese, and Creamy Mashed Potatoes.

If you are looking for great recipes for Dessert, you have got to try the Banana Pudding and the Southern Sweet Potato Souffle.

The recipes in this book will have the number of servings, preparation time and total time from start to finish. Your time may vary if you are just starting to learn to cook. There is also a nutritional analysis with each recipe calculated using the USDA database, Version SR-24.

So, grab your copy now just in time to impress your family and friends for the holidays.

Update: Katherine’s Southern Cooking is now available in paperback. Just search for ISBN-13: 978-1481150118.

I’ll Have The Soup And Salad

IllHaveSoupSaladjpgEnjoy preparing your own Soup and Salad at home instead of going out to a restaurant. Our new cookbook “I’ll Have The Soup And Salad” can help you out with that. It has a section called “The Basics” to help you build some of the stepping stones that will make homemade delicious soups easier to prepare.

The Soups section has classic recipes like Chicken and Dumplings, Minestrone Soup, Black Bean Soup and Cheddar Cheese and Potato Soup. The categories cover Beef Soup, Cheese Soup, Chicken Soup, Fish and Seafood Soup and Vegetable Soup.

There is a section for Salads covering salads and a Vinaigrette Dressing. It includes a list of Popular Salad Ingredients so you can make your own salad bar.

Each recipe has a nutritional analysis, including the Popular Salad Ingredient list.

Cooking Tips and Techniques covers a lot of the basics on food preparation, sanitation and helpful freezing tips.

I hope you check it out on Amazon.

Spicy Chicken Creole

This is my variation of Shrimp Creole for those who prefer to not eat shellfish. Some people are allergic to shellfish and are unable to eat any variety of it. This gives them an alternative using chicken, but the flavor is definitely still there for lovers of Creole.


4 Tbs Extra Virgin Olive Oil

1½ cups Green Bell Pepper, chopped

1½ cups Onion, chopped

1½ cups Celery, chopped

3 cloves Garlic, minced

1 pound Chicken, Boneless, Skinless Breast Meat, trimmed and cubed

28 ounces Tomatoes, Whole Canned

1 Tbs. Paprika

1/2 tsp. Cayenne

1 tsp. Salt

1 tsp. Pepper, fresh ground

1 cup Water

1 Bay Leaf

4 Tbs. Corn Starch

1/2 Cup Ice Water

2 Cups Rice, cooked

1. Heat Olive oil in a deep sauté pan over medium heat.

2. Lightly sauté the bell pepper, celery and onions.

3. Add the cubed chicken and stir to lightly brown all sides.

4. Add the garlic and stir to combine all ingredients.

5. Add the tomatoes, paprika, cayenne, salt, pepper, Bay leaf and water. Stir to combine ingredients.

6. Reduce heat, cover pan with lid and simmer for 25 minutes.

7. When cooking has finished, combine the corn starch with the ice water. Stir to make a paste. Add to the pan and stir continuously until mixture is thickened.

8. Serve over rice.

Servings: 4

Cooking Tips:

Put a damp paper towel under your cutting board to prevent it from moving.

Either dice the chicken after chopping the vegetables or use a separate cutting board for the chicken to prevent cross contamination.

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories   272.67

Calories From Fat (10%)   28.55

% Daily Value

Total Fat 3.34g   5%

Saturated Fat 0.61g   3%

Cholesterol 10.30mg   3%

Sodium 649.40mg   27%

Potassium 957.73mg   27%

Carbohydrates 53.06g   18%

Dietary Fiber 6.18g   25%

Sugar 13.67g

Sugar Alcohols 0.00g

Net Carbohydrates 46.88g

Protein 9.86g   20%

MyPoints 4.9

This is a super quick and easy recipe that packs a lot of punch and flavor for lovers of spicy food. If you want to make shrimp creole instead of chicken creole, use shrimp instead of chicken and add the shrimp during the last 3 minutes of cooking time. Do not overcook the shrimp.

While cooking skills are a very important part of preparing a recipe, the other part of the equation is good cookware. As you can tell by my other articles, I am a Wolfgang Puck fan. I wasn’t always a Wolfie fan. I had all of the “C” cookware and small appliances, but when we remodeled our kitchen, my husband wanted to switch everything to stainless steel instead of anodized aluminum. I reluctantly agreed to try the Wolfgang Puck cookware. Two weeks later, I donated my “C” cookware to my brother’s huntcamp, lol.

I am now the proud owner of  THREE, yes three, sets of Wolfie cookware and I have never looked back. Every year, he brings out several different sets with new pieces that I just have to have for different reasons, like holiday serving pieces and woks and other cool stuff. The quality can not be beat by the expensive products and, obviously, the price is fantastic. My first set is over ten years old and looks like I just took it out of the box.  Try out a set. This is a great deal on this Wolfgang Puck Stainless Steel 10-Piece Cookware Set. You won’t be disappointed

Venison Summer Sausage Recipe

{summer sausage}

These days and times, anything you can do to save money is a good idea. If you can add a health benefit to the mix, all the better. This is one of those recipes. It is very inexpensive to make and it is very low in fat. It’s a good thing!

The most expensive part of this recipe are the spices, but the good news is that you can make an absolute TON of summer sausage from the spices since it takes such a small amount per batch to make.  So, here it is. Enjoy.


5 Lbs. Ground Venison
2 1/2  tsp Garlic Salt
2 1/2  tsp Black Pepper, Coarsely Ground
2 1/2  tsp Mustard Seeds
1 tsp  Hickory Smoked Salt
6 tsp  Morton’s TenderQuick
3 Tbs Liquid Smoke
1  tsp Garlic, Granulated

1. Combine all ingredients in a large mixing bowl. Mix well and place in the

2. For the next two days, take out of the refrigerator daily, re-mix the
ingredients and return to the refrigerator. Keep the mixture tightly

3. On the third day, divide the mixture into seven equal portions and roll
each portion out into a roll.

4. Place the rolls on a rack over an oven broiler pan and bake in the oven
at 175 degrees for 13 hours. Turn each roll after the first six hours of

Nutrition (calculated from recipe ingredients)
Calories: 74
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 11.3mg
Sodium: 349.8mg
Potassium: 4.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 13.7g

Cooking Tip: You can serve this by itself, with crackers, or on rye bread with mustard. The crowd loves this one.

Comments: This is great to have on hand when unexpected Company drops by.

We will sometimes make a couple of batches a week and freeze each completely cooked roll, tightly vacuum sealed and it will keep for a long time, not that we know exactly how long, because we really go through this stuff.

Roasted Turkey and Giblet Gravy Recipe

It’s that time of year when turkey takes over as the main dish in almost every home in America. Yes, it’s time for Thanksgiving. There is a chill in the air, commercials for Christmas have started to run and rival football teams are practicing for that once a year showdown with their arch enemies.

So, just how do you cook a turkey? Well, there are more choices than you can shake a stick at as we say here in the South. I have cooked turkey in the oven in a All-Clad Stainless Roasting Pan with Rack and Turkey Forks and on a vertical roaster. I have rotisseried turkey using the Ronco Showtime Rotisserie, deep fried turkey using the Masterbuilt Butterball Indoor Electric Turkey Fryer and grilled turkey. You can say I know my way around turkeys, lol.

My preference in brands of turkey is, hands down, Butterball. This is a link to the Butterball site, which is a wealth of information on everything turkeys. They have recipes, videos and how-tos to help you out. Their turkeys also come with “lifters” to help you get the turkey from the pan to the platter the easy way.

The traditional way of cooking a turkey is oven roasting and the recipe that follows outlines that method. There are many ways to season your turkey from just salt and pepper all the way to spices and fruit. My favorite for poultry is a combination of Lawry’s Garlic Salt, Jane’s Krazy Mixed Up Salt, Oregano, sea salt and fresh ground pepper. I mix this in a bowl and use the back of a spoon to crush the mixture so that it releases the flavor and aroma. The quantity depends on what you are roasting. If you are roasting a 12 pound turkey, you’ll need about 1 1/2 cups of the mixture. I also cut lemons in half and stuff the cavity of the turkey with them after I rub a handful of the spices in there. This works for the pan roasting or the rotisserie roasting, either one.

One point that I would like to make is that you really need to have an oven thermometer, like the Taylor Precision Classic Oven Thermometer and check to make sure that your oven cooks at the correct temperature. If your oven runs hot or cold, you need to know this before you cook anything, much less an 18 pound turkey. They are not expensive and everybody should use one. They have a hook at the top and can easily be attached to the top rack and placed towards the back of the oven, out of the way.

If you are planning to use a frozen turkey, please defrost it using the refrigerator method. Allow one day of refrigerator defrosting per 4 pounds of turkey. Always put it on a shallow pan, like a baking sheet with low sides. So, a 12 pound turkey needs at least 3 days to completely defrost. You can do the cold water in the sink method, but I would avoid that one if I could. That one is 30 minutes per pound and a lot of water changes. Do you really want to baby sit a turkey and tie your sink up for 6 hours? I know that I don’t. Plan ahead and thaw that bird in the refrigerator.

So here we go Oven Roasted Turkey Recipe:

  • Preheat oven to 325 degrees. Remove turkey from bag. Remove giblet package. Drain juices and pat dry with clean paper towels. Add a handful of your spice mixture to the cavity and rub it in. Put the halved lemons in the cavity.
  • Place turkey lifter across full length of flat rack in a shallow roasting pan, 2 to 2 1/2 inches deep.
  • Tuck wings back to hold the neck skin in place. This will help stabilize the turkey in the pan and when you are carving it.
  • Place thawed or fresh turkey, breast side up, on the turkey lifter. Raise one loop over wings and breast, and the other loop over drumsticks. Rest loops on turkey, not over the edge of the pan during roasting.
  • Brush skin lightly with vegetable oil or spray with cooking spray to keep the skin from drying. Rub the turkey with your spice mixture.
  • Insert oven-safe meat thermometer deep into the lower part of the thigh muscle but not touching the bone.
  • Place your turkey in the pre-heated oven at 325 degrees.
  • When the turkey is about 2/3 done, loosely cover the breast and top of the drumsticks with a piece of lightweight foil to keep it from overcooking.
  • Use the roasting schedule below as a guide and start checking for doneness about 30 minutes before the end of recommended cooking times.
  • Your turkey is done when the Taylor Classic Style Meat Dial Thermometer reaches 180 degrees deep in the thigh. At this temperature juices should be clear, not reddish pink, when thigh muscle is pierced deeply.
  • Lift roasted turkey onto platter with turkey lifter and discard lifter.
  • Before carving, let your turkey stand 15 minutes to allow juices to set.

Roasting Schedule
4½ to 7 Lbs. cook 2 to 2½ hours
7 to 9 Lbs. cook 2½ to 3 hours
9 to 18Lbs. cook 3 to 3½ hours
18 to 22 Lbs. cook 3½ to 4 hours
22 to 24 Lbs. cook 4 to 4½ hours
24 to 30 Lbs. cook 4½ to 5 hours

Now, you may have noticed that I did not include any instructions for stuffing your turkey. We’re Southern and we make cornbread dressing, which is prepared separately. I have never stuffed a turkey, but if you want, go to the link to Butterball that I provided for you and they will show you how. You must be sure that your stuffing is at the correct temperature before serving it and they will give you instructions for that.

Just remember, this ain’t rocket science. You can do this, so don’t be afraid. Just be sure to take that giblet pack out and you’ll be all right, lol. I’m sure you know someone that didn’t know to do that when they made their first turkey.

So what do you do with the giblet package? Make giblet gravy, of course.

Giblet Gravy Recipe

  • Remove giblets from package and put in a stock pot. Add the neck if your turkey has one with it. Some brands don’t.
  • Add 1 can of chicken broth and about 3 cups of water. Add salt and pepper. Cover and simmer for 45 minutes to an hour.
  • When giblets are done, remove from the broth and save the broth for the gravy. Cut giblets into small pieces.
  • In a large sauce pan, make a roux. That would be a ratio of 2 tablespoons oil to 2 tablespoons flour per 1 cup of liquid. So the quantities above would be 1 can of broth = approximately 2 cups plus 3 cups water = 5 cups, so 10 tablespoons oil and 10 tablespoons flour. First, heat the oil until it is rippling in the pan, but not smoking. Add the flour and stir constantly until it is lightly browned and has the aroma of roasted nuts. This will take about 5 minutes. Do not skimp on this step. This is the essence of your gravy. Add your broth and stir until it is smooth and thickened.
  • Last step, add the diced giblets. A lot of people like to add boiled, sliced eggs to giblet gravy and we do in ours. Add them after you mix the giblets into the gravy.

The basic roux formula is one that I learned many years ago and it never fails. You may be cooking for two or twenty, but the formula always works, so I wanted to give you the formula so you can tailor it to the quantity that you need.

Now go impress your family and friends and show them how brave you are.