Tag Archives: kitchen

Blueberry Lemon Breakfast Cake

20 Mar

I had some leftover blueberries that need to be used, so I searched to find a breakfast coffe-type cake with blueberries.  Luckily, I stumbled across the best recipe.  The topping is perfectly crisp, and the cake is perfectly moist.


The tartness of the blueberries and lemon zest matches the bit of sweetness from the topping.  And, it was really easy to make.

If you try it, be aware that the ‘batter’ is definitely thick and much more like a dough.  I thought I messed something up, but it was delish!

It’s definitely a nice change of pace, and it’s the perfect weekend breakfast treat!


Feta & Roasted Red Pepper Stuffed Chicken

19 Mar

Of course…I didn’t get any pictures of this, but it’s definitely our favorite recipe from the past few weeks.  I couldn’t find any recipes that included exactly what we wanted, so I ventured out on my own for this one.


  • 1/3 c lemon juice
  • 1/3 c olive oil
  • 1 1/2 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1/2 tsp. basil
  • 1/2 tsp. marjoram
  • 1/2 tsp. garlic powder
  • Boneless, skinless chicken breasts–I used the thin sliced because they’re easier to ‘stuff’
  • 4 oz. feta cheese
  • 7-8 large slices of roasted red peppers
  • 2 c. spinach leaves

For spinach:

  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1 clove garlic, crushed


  1. Combine the first 7 ingredients.  Pour over chicken breasts and marinate for 30 minutes.
  2. Preheat oven to 375.
  3. Heat olive oil for spinach in medium size skillet.  Add garlic and cook 1 minute.
  4. Add spinach in 2 or 3 batches.  Cook until all of the spinach fits into the pot.
  5. Add lemon juice and stir.  Set spinach to the side.
  6. Put roasted red peppers into a food processor and chop until they reach desired consistency.
  7. Mix spinach, feta, and chopped roasted red peppers.  If the stuffing isn’t sticking together enough, you can add a little bit of olive oil at this point.
  8. Place a portion of the stuffing mixture into middle of each chicken breast.  Roll up ends and sides of chicken, and secure with a toothpick.
  9. I had some extra lemon/olive oil/seasoning marinade left over, so I poured this over all of the chicken breasts.
  10. Bake about 30 minutes, until chicken is no longer pink.


The lemon, spinach, feta, and red pepper flavors in this dish were so good together.  We had some left over, and they tasted just as good a few days later!

Sidenote: The spinach/lemon/garlic is a delicious side dish as well!





Menu Monday

21 Feb

I was lucky enough to have a four-day weekend, and David had a three-day weekend.  And, honestly, we didn’t do that much. It was nice to lounge around and get caught up on some reading and TV shows.  Plus, no work means time to try out some new breakfast recipes…I’ll be sharing those later!

I ended up switching out the Baked Lemon Herb Chicken from last week with Potato Chorizo Enchiladas.  The recipe just calls for beef, but we had some chorizo that we wanted to try, so we added that in with the beef.  They were delicious!  I’ll be making the Lemon Herb Chicken this week.

This week in the Klein kitchen….

Monday- Dry rubbed slow cooker pulled pork

Tuesday- Baked Lemon Herb Chicken

Wednesday-Fiesta Chicken

Thursday-Bourbon Street Chicken


Red Velvet Trifle

17 Jan

I’ll be honest. I knew that I could turn a broken cake into a trifle, but it really didn’t sound that intriguing to me.

I’m not a whipped cream girl, and I didn’t think a broken cake with whipped cream would be all that great.

But, oh my, it was. It definitely was.

This was the second cake. Much more salvageable than the first. We were able to cut it into big cubes. My mother in law had also made a pound cake, so we used that, too.

From the bottom up, here’s how we made our layers…

  • Pound and red velvet cubes
  • Meringue cookies
  • Whipped Cream. Lots of whipped cream.

Repeat layers until you’re out of cake. Or out of room in your bowl. Let’s hope we never run out of cake.

Let it set in the refrigerator for a few hours. I think this was key. The whipped cream melted a bit, and the meringue and cake soaked it up. And, my goodness. So very good.

The Red (and Green) Velvet Disaster

30 Dec

For two of our many Christmas celebrations, I planned to make two red velvet cakes.

I should have known to just put down the mixer and stop as soon as I realized I only had green food coloring.

But, green is Christmas, right?  So I made myself think it would be just perfect.

Now, I have a red velvet recipe that I use every time.  And every time, it is delicious.  For some reason, I decided to pick a random, new recipe.

Big. Huge. Massive. Mistake.

The first Green Velvet crumbled into a million, billion pieces.

But it's such a beautiful shade of green!

But I didn’t cry.

I assumed that I did something wrong, left something out.  Surely the second go round would be perfection!

The second (Red this time.  I found my food coloring.) was much less crumbly.  It only broke into a million pieces.

Still, I didn’t cry.

I believe there are two reasons why I was able to hold it together after two cakes fell apart.

1.  I didn’t tell anyone I was bringing the Red Velvets.  They were supposed to be delicious surprises.  No pressure.  I might do this from here on out….

2.  Wine.

Shockingly, I was able to save these cakes and turn them into delicious treats.  My next two posts?  Cake Balls and a Red Velvet Trifle.

Back to the world of blogging…

30 Dec

It certainly has been a while…

…but I’m back.  With a new site and a new name.

Eventually, I’d like to begin selling my invitations online.  I’ve had the opportunity to create various types of invitations, and I’m really enjoying it.

For now, though,  I’m just going to enjoy writing.  And enjoy sharing what I’ve been creating…in our kitchen and around the house.