My favorite Lasagna

Every summer I would take a trip with my grandparents to go see my Uncle and Aunt in San Diego. I loved going with them and getting to spend a week with my cousins. The downside to our trip was the lasagna (gosh I hope they don't read this!). We just had it a lot!!! Like 3 times out of the week.

So when I met my hubby and he told me one of his favorite foods was lasagna, I inwardly rolled my eyes and groaned. After we got married he shared all of his family recipes, which let me tell you is a God send, considering my mom doesn't use recipes. I will literally ask her to send me how she makes something and the email will always start out with "you know I don't use a recipe" and then have no amounts to ingredients (thanks mom...not!!!).

Anyways, I found this recipe on my my hubbys recipe list and have fell in love ever since I first tasted it. One of things I love about it....all the ingredients are pantry staples!!! Seriously! No Ricotta Cheese (which I don't even like)! Alright, let's get down to business...

Ingredients:

                

                1lb  ground beef (I use turkey)

                1 Onion, chopped

                 1 Tablespoon minced garlic

1 15oz. Can Tomato Paste 

               1 300 ml Can Tomato Juice

               1 Can Water

               1tbsp Dried Parsley

               1tbsp Brown Sugar

               1tsp Salt

               1½tsp Oregano

               ¼tsp Thyme

               ¼tsp Baking Soda

               1 Bay Leaf

               1tsp Basil

               1 cup Spinach (fresh or *frozen)

               1 cup heavy cream

               11 partial cooked lasagna noodles

               3 cups shredded cheese (I used, colby and some chedder)

Brown meat with onion and minced garlic.

Add all the above ingredients to meat (except spinach and cream).

Simmer for 30 minutes on lowest heat with the pot/pan covered

Remove bay leaf

Add 1 cup cream

And desired amount of shredded fresh spinach (about 1-2 cups) *if using frozen spinach, add before simmering. 

Cover bottom of 9x13 pan with small amount of sauce

Put on layer of noodles 

Cover with some sauce and shredded cheese

Repeat having 3 layers of noodles and finishing with sauce

Bake at 350, covered for 30 mins

Uncover, add layer of cheese as the top

Bake 15 more mins

We had this for hubbys birthday dinner this past week. He loved it!

Our little toddler also loves this meal! 

Hope you enjoy this delicious meal that is super simple to whip up! 

-Kir

Test Drive: Cold Brew Kitchen

Have y'all ever heard of cold brewing coffee? 

I sure hadn't! But when Cold Brew Kitchen reached out and offered me a test drive of their ground coffee with instructions on how to cold brew, I jumped at the opportunity!

I'm a major coffee and tea connoisseur. I worked at a coffee shop for a summer in college and loved whipping up fancy lattes, cappuccinos, and mochas, but all of my coffee making experiences centered around the traditional method of making coffee -- using hot water. 

I wouldn't say I was skeptical of the cold brew process, but I sure didn't understand how it was going to work! Little did I know, the cold brew process is amazing!

Cold Brew Kitchen sent me a bag of their Cold Brew Kitchen Reserve Blend Course Ground Coffee. 

I decided to make an individual size portion, so I placed one ounce of coffee grounds into a glass, filled the glass with 3/4 cup of filtered water, stirred, covered with cling wrap, and placed it in the fridge. Cold Brew Kitchen recommends that you place the grounds and coffee in a glass jar, but I don't have a glass jar, so I improvised. The Cold Brew recipe can be found on their website, here. 

I let the coffee cold brew in my fridge for about 36 hours -- the folks at Cold Brew Kitchen recommend 24 to 48 hours, so I was right in between. 

When I took the wrap off of my little improvised glass jar, the coffee smelled incredible. I have always loved the way coffee smells!

The first thing that has to be done after the waiting period is over, is that the coffee and grounds need to be strained. I strained mine using a regular coffee filter. 

I decided to make an iced coffee with my cold brew. 

I filled a new glass with ice. 

Poured the cold brew coffee into the glass. 

And filled the rest of the glass up with vanilla flavored cashew milk, but you can make it with any milk or nut milk of your choosing. I also love coconut milk!

Stir that baby up! And enjoy!



I really loved the fact that the coffee didn't have that bitter or acidic taste that sometimes comes with the traditional method of making coffee. It was very smooth and velvety. 

I would highly recommend Cold Brew Kitchen if you are a coffee drinker. 

Don't have a gift for mom yet? She would probably love a bag of ground Cold Brew Kitchen Coffee!!

XOXO
Meg

PS: Cold Brew Kitchen sent me a bag of their coffee grounds to test drive. All opinions are my own. Thank you for supporting our little blog!

Winter Lentil Soup

It is soup season and I am so so excited! I truly believe that Winter is my time to experiment with my meals, especially with soups! I usually try and have at least one night a week for soup with bread of course. If you are like me and go grocery shopping once a week, try having your "soup night" dinner on the day before you go grocery shopping. This will be your last chance to use your veggies that could be starting go, and a soup is a perfect place for them!


Here is one of my favorite soups! It is easy and oh so delicious!

Winter Lentil Soup

1 tablespoon olive oil

1 leek (white and light green parts), cut into 1/4-inch-thick half-moons

1 28-ounce can diced tomatoes

2 sweet potatoes, peeled and cut into 1/2-inch pieces

1 cup spinach (fresh or frozen)

1/2 cup lentils (any color works)

1 tablespoon thyme

salt and black pepper, to taste

Grated Parmesan (optional)

Directions:

Heat the oil in a large pot or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook for 5 minutes.

Add 6 1/2 cups water and bring to a boil. Stir in the sweet potatoes, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 30 to 35 minutes. Add in spinach for the last 5 minutes. 

Spoon into bowls and top with the Parmesan, if using.

I hope you enjoy this soup as my family does. Hubby loves it (add its vegetarian)!!! Hailey loves it (we have her cooled sweet potatoes and lentils)!!! I love it for so many reasons. One main one is that it is a vegetarian dinner, secondly, this soup only takes about 45 minutes to make! How awesome is that?! 

-Kir

Pumpkin Chocolate Chip Muffins

We are finally in full FALL mode here in the bay area (just wait the weather will change once I post this to being hot again). We have fog and cold and sweaters and boots! It is wonderful and I love it! Since the weather is finally cooperating, I decided to make something pumpkin and of course it had to be muffins! 

These muffins are so so so amazing! Like I am not even joking I probably could have eaten all of them but Hailey was staring at me, so I decided not to. As I am writing this post I would like to state that I have only eaten one (the muffin that is pictured) along with part of Hailey's mini muffin (without chocolate chips). Not bad right?!

Alright well I guess I better give you all the recipe so you can go make some pumpkin deliciousness and eat it for breakfast, snack time, lunch dessert and after dinner dessert?! I think that would work out nicely!

Pumpkin Chocolate Chip Muffins

4 eggs

2 cups sugar

1 can (15 ounces) pumpkin puree

1 cup canola oil

1/2 cup applesauce

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 tablespoon apple pie spice (or pumpkin pie spice....I just didn't have any)

1 teaspoon salt

2 cups (12 ounces) semisweet chocolate chips

Preheat oven to 400 degrees. Combine wet ingredients until well incorporated. Combine dry ingredients in separate bowl.  Gently mix in dry ingredients into wet until everything is mixed nicely! Fold in chocolate chips and fill muffin tins (either greased or with muffin paper thingys) 3/4 of the way full. Bake at 400 for 15-17 minutes (do not over bake!) Let cool in muffin pan for 5 minutes or until you can transfer them to a cooling rack. 

Hope you enjoy these delicious muffins as much as Hailey and I do!

Happy Fall!
-Kir

Fondue For a Crowd

I love chocolate...I mean really who doesn't?! We are doing this new thing with our youth group and have broken up into 3 different "small groups" all focused on something different. One of our groups is focusing on current events. The second group is diving into relationships and my group (which I get to lead with my cute hubby) is all baking....just kidding, we make a treat as a group while doing a little devotional. 

This past Wednesday was our first official night and we started it off with some Chocolate Fondue. 

I wanted to keep it simple, semi healthy, and something where everyone could participate in creating.  This would be perfect to have your own little DIY fondue party! (BringYourOwnDippers)


Chocolate Fondue (for a crowd= approx. 10-12) 

12 oz chocolate chips
2/3 + 2 TB half and half

Heat the above ingredients in a small pot and pour into a serving bowl or into a fondue pot.

Serve with dippers (strawberries, bananas, pretzels, brownie bites, marshmallows, etc.) and ENJOY!!!!

The youth loved getting to help cut up the fruit and talk about their days while prepping. 


Not only is this a simple dessert that can be thrown together really quickly but I think it can be pretty fancy with the right dippers too!


ENJOY FONDUE!
-Kir

3 Easy Baked Chicken Recipes

We always keep chicken in our freezer. We have it every week for dinner so I am constantly trying to come up with different recipes so we don't get bored.


Here are 3 chicken recipes that are super simple to put together:

1. BBQ Chicken Bake
       *Place 3-4 chicken breasts or thighs in a 9x13 baking dish. Heat oven to 400. Pour 1 C. BBQ Sauce evenly over the top of the chicken. Bake for 20-30 minutes (depending on the size of chicken) or until juices run clear and inserted meat thermometer reads 170.
     (optional): melt a slice of cheese over the top and serve



2. Crock Pot Chicken Fajitas
     *Place 1 whole sliced onion and 1 sliced bell pepper in crock pot that has been sprayed with pam. Lay 2 chicken breasts over the top of your peppers and onions and sprinkle 1 packet of fajita or taco seasoning and pour over 2 c. (or so) of salsa (of your choice) over that.  Low 6-8 hours. Serve with tortillas and your choice of other condiments.



3. Chicken Caprese Bake
    *Place 3-4 chicken breasts in a 9x13 baking dish. Heat oven to 400. Cut up 1 large tomato and place 2 slices over each breast (or pour 1 can of diced tomatoes over chicken). Bake for 20-30 minutes (depending on the size of chicken) or until juices run clear and inserted meat thermometer reads 170. Place 2 large basil leaves on top of tomato covered chicken and cover with slices of mozzarella and heat until cheese is melted.




I hope you guys enjoy these simple dinner ideas! I would love to know what your favorite chicken dinner recipe is!
-Kir

Chicken Pasta Bake

I usually try and plan out my meals for the week so I can grocery shop for exactly what I need and the hubby is well aware of what we're having and when he needs to be home (or if it's a crock pot meal then he can come home kinda whenever he finishes up).

This Chicken Pasta Bake is super simple and I always have everything on hand for this meal!

Ingredients:

1 Chicken Breast, cooked and cubed

2 cups assorted veggies, sauteed until soft (zucchini,squash, eggplant, bell peppers, onions...really use whatever you have)

1 cup cheese, shredded

8 oz. tomato sauce

14.5 oz can diced tomatoes

1 tsp. italian seasoning

salt and pepper (to taste)

1 box of penne, cooked

fresh basil (optional)

Preheat oven to 350. Combine the chicken, veggies, tomatoes, sauce, seasonings and penne. Add in 3/4 cup cheese and mix until all incorporated. Put in a 9x13 and sprinkle the rest of the cheese over the top. Bake until cheese is melted and bubbly inside. Top with fresh basil.

That's it! How simple was that. This is one of my favorite go to, "wing it" dinners. I always have chicken in the freezer and some type of pasta and canned tomatoes on hand. I can mix it up with whatever veggies I have and you can use whatever type of cheese you want.

Enjoy!

-Kir

Crock Pot Tamale Pie

I have been terrible about taking time to blog. Or my life has been nothing to blog about. I pick the second one. Hailey hasn't been sleeping well since before we went camping. And now that she sit up and even stand up, why would she ever want to lay down and go to sleep. Apparently not her (see sarcasm in my last two sentences? Ya, I'm running on about 3 hours of sleep).

It has also been stinking hot here lately so I have been using my crock pot like crazy! I read somewhere that your Crock pot on for 7 hours is the same as having your oven on for an hour! So besides saving money, it keeps our house cooler and it makes for an easy meal for us later on.

Tamale Pie

Ingredients

1/2 lb ground beef

1/2 chopped onion

1 can kidney beans (drained and rinsed)

1 can corn (drained)

15 oz enchilada sauce

1 box jiffy corn bread mix

1/3 cup milk

2 TB melted butter

1 egg

1/2 cup shredded cheese ( I usually use either cheddar or colby jack)

4.5 oz green chilis (chopped. I use mild)

1. Cook beef and onions in a large skillet. Drain fat. Stir in beans, corn and enchilada sauce. Place beef mixture in crock pot.

2. In a bowl, combine the corn muffin mix, milk, egg and butter. Add in and gently stir cheese and chilis. Carefully spread on top of beef mixture in crock pot.

3. Cover. Cook on low for 5 to 6 hours. (keep an eye on your corn bread the last hour)

*sour cream and green onions optional for toppings when served

This original recipe was found in the Pillsbury  Slow Cooker recipe cook book

I hope you enjoy this super simple and tasty crock pot meal! I know my family did!!! Serve with a salad and you have yourself a delicious easy dinner!

-Kir

Peanut Butter Chocolate Chip [Boxed] Banana Bread

I love to bake, but I don't love to measure out a bunch of ingredients. 

Cue the boxed mix -- a fabulous little present just waiting to be opened and dumped into a bowl!

Easy enough!

Sometimes, when I'm feeling adventurous, I like to add in some extra yumminess to take the boxed mix from good to delicious!

And that is exactly what happened when I added mashed banana, peanut butter, and chocolate chips to a boxed banana bread mix from Trader Joe's. 

Mix up the batter according to the instructions on the box. 

Mash the banana. Add to the batter. 

Add a 1/4 cup of peanut butter and a 1/2 cup of chocolate chips. Fold these items into the batter. 

Pour into a greased bread pan, sprinkle more chocolate chips on the top. Bake according to the instructions on the box. 

Let cool. Patience....

Slice and enjoy!

XOXO
Meg

Zucchini and Smoked Sausage Skillet

Recently I have been trying to make lots of simple dinners that don't require to too much work in the kitchen and don't use the oven. Since we don't have an AC in our apartment, it has been hot hot hot! 
So I like to experiment with the crock pot and new stove top recipes (not to mention that this skillet was made with one pan)!

Alright let's get cookin':


Zucchini & Smoked Sausage Skillet 

1 TB Butter (or olive oil)

1/2 onion, diced

2 tsp. minced garlic

1 lb. smoked sausage (cut in a half lengthwise and then into 1/4" pieces

1 zucchini (cut the same as the sausage)

1 yellow squash (cut the same as the sausage)

2 cups grape (or cherry) tomatoes, sliced lengthwise

1 tsp. oregano

1/2 tsp. salt (more if desired)

•  

Instructions

1. Heat a skillet over medium heat.
2. Melt butter in the pan
3. Cook onions and smoked sausage until onions are translucent, add in garlic. 
4. Stir in the veggies and seasonings and cook another 7 minutes or until zucchini is tender and soft
5. Serve on it's own or over a bed of steamed rice.

cook your sausage, onions and garlic

 add veggies 

 Serve!

I blended up some of the zucchini for baby Hailey and she loved it!

I hope you love this recipe as much as the hubby and I. It was super simple (event with an active 7 month old :)

The original recipe can be found on :http://www.yellowblissroad.com/smoked-sausage-zucchini-skillet/

Enjoy!

-Kir

Reese's Chewy Chocolate Cookies

This past weekend, the hubby and I went up to Chico to visit his parents.  It is always a fun and crazy time when we are all together. Not to mention that he has a very large family that is always growing! I mean always! Another baby is coming into the family in October!!!!

We also had the wonderful oportunity to see his youngest sister play Snow White in her ballet performance. She was amazing! Plus, they had little little girls dancing too! My sister in-law and I were crying from laughing so hard at those cuties!!! I can't wait to put Hailey in dance!

Oh and of course I can't forget about Father's Day! It was the hubby's first Father's day!!! It was so sweet to watch him on his special day with our little girl!

Alright, enough about my weekend, let's get to the chocolate! My hubby's Aunt actually made these this past weekend for a picnic lunch we had at Bidwell Park! I ate probably about 5. In one sitting. Most likely, in less than 10 minutes. I am not ashamed! So I asked for the recipe and can actually be found on the back of the Reese's Peanut Butter Chips bag that you will use in the recipe! Super super simple!

Ingredients

2 cups flour

3/4 cups Cocoa Powder

1 tsp. baking soda

1/2 tsp. salt

2 1/2 sticks butter

2 cups sugar

2 eggs

2 tsp. vanilla extract

1 pkg Reese's Peanut Butter Chips (approx. 1 2/3 cups)

Preheat Oven 350

Combine dry ingredients in a medium bowl.

Combine wet ingredients in a large mixing bowl. Once fully combined, slowly incorporate dry ingredients into wet. Once all mixed, add in chips.

Bake 8-9 minutes (cookies will be soft. Make sure to not overbake!)

Cool slightly and then place on cooling racks.

Now eat up!

-Kir

Chocolate Mug Cake

I am a lady who loves my chocolate. And let's be honest....I am not the only one! There are some nights where all I want is some ooey gooey chocolate. This mug cake is delicious and super duper easy. All of the ingredients are pantry staples and only takes a minute 20 to bake in the microwave.

Alright...let's make some chocolate cake!

Dry Ingredients 

 Incorporating and mixing well dry and wet ingredients

Ingredients:

1/4 c. flour

1/4 c. sugar

2 TB cocoa powder

1/4 tsp salt

1 tsp. vanilla

2 TB oil (vegetable or canola..if I have some in the cupboard I like to use coconut oil)

3 TB water

Mix dry ingredients in mug and then add in and mix wet ingredients.

Microwave for 1:20. More if you like it all the way done or less if you like it a little gooey in the center (I usually do mine for 1:15 and I think it's perfect)

Chocolate Mug Cake

Enjoy!

-Kir

Avocado Crostini

Easy Appetizer Alert!!!!  Not only is this appetizer super easy to make, but it is also something that can be made (somewhat) ahead of time. Win?! Win?! I think so! 

These days, I am all about saving time. What am I even saying, I have always loved saving time! Any food that is simple, fresh and yummy, I will most certainly try it! I hope you will too!


Avocado Crostini

1 cup tomato (diced)
1/4 cup shredded mozzarella (fresh)
1/8 cup basil (sliced thin)
1/2 cup avocado (pitted and diced)*
2 TB olive oil
salt and pepper (to taste)
pinch of garlic powder

Sliced baguette (if I have time I slightly toast them in the oven on broil just to give them a little crunch)

Directions
Combine all the ingredients 

*if making ahead, combine all ingredients except avocado. Add them in and stir whenever you are ready to serve



There you have it! Can you believe that is it! It is so so yummy and one of my favorite appetizers to make! If you don't have a baguette you can also just serve with some pita chips. So fresh and light and wonderful! 


Enjoy!
Kir

Blended Iced Coffee

One of my favorite things to have in the afternoon is Blended Iced Coffee. I usually always have leftover coffee from the morning, which works out perfectly for this little treat! It is delicious and super super simple!

Ingredients:

Coffee
Milk (or half & half)
Sugar
Ice


Here's What you do:
Place about a cup or so of coffee into a blender. add ice, milk (until it turns the coffee that lovely light cream color), and about a tablespoon of sugar! NOW BLEND!

This drink is perfect for just relaxing by the pool or for special guests this summer!

ENJOY!
-Kir

Turkey Basil Soup

Hello Fall!!!! I love that it is actually beginning to feel like Fall here in California! We have started to get some cold mornings that are easing into an all day thing and we have occasionally gotten some rain. I love it!

Something that is even more perfect than Fall weather is the yummy food that fall invites!

Which is why I decided to make this super yummy and simple Turkey Basil Soup! Of course it is full of pantry staples so it came together in a snap.

Ingredients

• 1 1/2 lbs. ground turkey breast
• 1 onion chopped
• 4 cloves garlic finely minced 
• 2 tbsp. olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups carrots sliced
• 1 cubed zucchini (I wish I would have added more!)
• 1 can diced tomatoes (not drained)
• 3 cups beef broth
• 4 tbsp. tomato paste
• 2 tbsp. fresh basil  
• 1 tsp. dry oregano 
• 1 tsp. dry thyme 
• 1/2 cup frozen spinach

1. Heat olive oil in large skillet.
2. Add ground turkey, salt, pepper, onion and garlic to large pot and sauté until turkey is browned. (drain fat)
3. In same pot add carrots and zucchini and sauté just until slightly tender (not too soft).
4. Add tomatoes to pot to deglaze (love the extra flavor that comes from the browned bits in skillet).
5. Add beef broth, tomato paste and all the herbs to pot and bring to a boil.
6. Simmer on low heat for 30- 40 minutes.
7. Add spinach last 5-10 minutes of cooking.

How easy is that! You can also add more spinach or other various fall veggies that you have in your fridge or garden :) Serve with french bread and there you have it friends; a hearty soup that your guests/family/ or just yourself will love!

Enjoy!

Kir