Ashley, Author at Kitchen Meets Girl

What’s In Your Kitchen Wednesday

June 18, 2013 By Ashley | 13 Comments

Happy Wednesday, everyone! Is your summer flying by there like mine is here? I’ve been contemplating the phrase “lazy days of summer” lately and wondering when those lazy days are going to kick in around here. Between t-ball games, karate lessons, karate demo team, the swimming pool and various camp activities, I am one worn out mom!

Before we get to the party, I’d love it if you’d click over and vote for my Cherry Berry Smoothie! By voting, you’ll be entered in a drawing to win a$250 gift basket from Naked Juice. Super awesome!

Okay, let’s get onto the features:

This week’s top viewed post was this absolutely stunning Mason Jar Picnic from Your Homebased Mom. Leigh Anne, would you please come over to my house and set one of these up for me??

We’ve been spending a lot of hot nights out at the ballfield this summer, and all I can think about are cool, refreshing drinks. I think I could down a gallon of these Cherry Italian Cream Sodas from Mom on Timeout all own my own.

Twix are one of my favorite candy bars of all time. Back for Seconds shows you how to make Easy Homemade Twix Bars – with only four ingredients! Brilliant!

Are you already starting to plan ahead for the Fourth of July? Then you’ll want to put this Red, White and Blue Salad from Julie’s Eats and Treats on your list!

I’m a sucker for all foods Mexican, so these Creamy Roast Beef Enchiladas from Tastes of Lizzy T are right up my alley!

Thank you all so much for coming back each week to make this party a great success! I love seeing all of your great creations, and it’s such an awesome way for me to find new blogs to ~~stalk~~ read.

Are you ready to share what you’ve been up to this week? After sharing, please take a moment to visit some other links–we all love comments!

If you were featured, make sure to grab a button from the left sidebar!

XO, Ashley

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Filed Under: What's In Your Kitchen Wednesday

Pina Colada Poke Cake

June 17, 2013 By Ashley | 18 Comments

Piña Colada Poke Cake.

It’s the new cake for summer. Trust me.

I’m probably the last blogger on the face of the planet to make a poke cake using sweetened condensed milk. I couldn’t really understand what all of the hubbub was about – I mean, I’ve had plenty of poke cakes before…although they’ve all used Jello. Like many of you, I grew up on cakes like those. And they were good, certainly. But fabulous? Meh.

So finally, after giving in to temptation and curiosity, I decided to make one of my own.

Aaaaaaand now…I understand what it’s all about.

The moistness (sorry, it is, and I’m unapologetic to use a word that so aptly describes the texture of this cake), the decadence, the absolute diet-ruiner of this cake is bar none.

Let’s break it down:

Butter cake. Sweetened condensed milk. Cream of Coconut. Pineapple. Whipping Cream. Coconut.

Are you with me?

I’m basically drooling again just thinking about this cake, and I have a million ideas for different versions running through my head. I already can’t wait to make another one.

In this version, I mixed together sweetened condensed milk, cream of coconut, and pineapple juice, and poured it on top of my warm cake. I was a little alarmed by how saturated the cake was at first, but don’t worry! All that oooey goodness is going to seep into your cake as it sits in the refrigerator overnight – I promise.

Then you’ll top your cake with crushed pineapple and a homemade whipped cream flavored with coconut. Garnish it with shredded coconut and a cherry, and one bite will transport you to a tropical flavored paradise.

Pull the elastic-waist pants out of the drawer and keep eating.

Pina Colada Poke Cake

Ingredients

For the Cake:

1 box butter cake mix, plus ingredients to make cake
1 14-ounce can sweetened condensed milk
1 15-ounce can cream of coconut (NOT coconut milk) - this can usually be found in the drinks/mixers aisle of your local grocery store
1 15.25-ounce can crushed pineapple, drained and juice reserved

For the Topping:

2 cups heavy whipping cream
2 to 4 tablespoons powdered sugar (sweeten to your preference)
1 teaspoon coconut extract
shredded coconut and maraschino cherries, to garnish if desired

Instructions

Prepare and bake cake in a 9x13 pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth.
Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that's okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight.

To make the topping:

Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form. You may also use Cool Whip if you wish. Garnish cake with shredded coconut and maraschino cherries.
Keep cake covered in refrigerator for up to 3 days.

adapted from The Country Cook

http://kitchenmeetsgirl.com/desserts-2/pina-colada-poke-cake/

XO, Ashley

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Filed Under: Desserts

15 Ways to Drink Your Veggies

June 16, 2013 By Ashley | 2 Comments

So, did you know today is National ~~Eat~~ Drink Your Veggies Day?

Yeah, me either.

But anything I can do to get my kiddo to down some veggies is a-okay with me! And, to promote this awesome food holiday, Naked Juice is giving one of you the chance to enter their “Pin It To Win It! Win A Naked Juice Garden Gift Basket” sweepstakes.

By voting for your favorite delicious Naked Power Garden recipe, you’ll be entered in a drawing to win a $250 gift basket from Naked Juice. Pretty slick! I’d love it if you’d click over and vote for my Cherry Berry Smoothie!

Cherry Berry Smoothie

Since I’m new to the whole “drinking your veggies” thing, I’ve compiled a list of a few yummy-looking smoothies I’ve spotted around the web. These photos belong to different bloggers and are not mine. If you see one you like, please take the time to pin the image from the original source and not my page.

Veggie Smoothie

Kiwi, Kale and Apple Smoothie

Chocolate Avocado Smoothie

Berry Veggie Mango Smoothie

All Natural Shamrock Shake Green Smoothie

Blueberry Spinach Smoothie

Avocado Banana Smoothie

Cherry and Spinach Smoothie

Avocado Green Tea Power Shake

Tropical Green Smoothie

Red Velvet Smoothie

Strawberry, Pomegranate and Kale Cooler

Mango Strawberry Carrot Smoothie

Strawberry Spinach Smoothie

Looking for more awesome ways to drink your veggies? Check out the Glam Pinterest Power Up Pinterest Board here: http://pinterest.com/BlissbyGlam/power-up/

XO, Ashley

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Power Garden is Naked Juice’s new veggie drink lineup with 1 pound of veggies in every bottle*. With delicious flavors that only Naked could blend, Power Garden offers one of the easiest ways to get your daily servings of veggies and fruits, along with good sources of fiber, vitamins and minerals. Learn more at http://www.nakedjuice.com/veggiedrinks.

*weight of vegetables, prior to juicing

Disclosure: Compensation was provided by Naked via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Naked

Filed Under: Beverages

Cherry Berry Smoothie

June 13, 2013 By Ashley | 13 Comments

I’ll admit it. I was a little nervous to make this Cherry Berry Smoothie with a fruit and vegetable juice blend.

I don’t really care for vegetables. I mean, I eat them, because it’s what you’re supposed to do, and I’m a mom…so I’m supposed to set a good example and all that.

But if you want the real truth, I’m not a huge vegetable fan, unless you count eating tomatoes in salsa or in pasta/pizza sauce. I can do corn on the cob, and roasted broccoli and asparagus. Other than that? Not so much. The idea of drinking vegetables through a straw sort of weirds me out.

So when I had the opportunity to review Naked’s new Power Garden Berry Veggie juice, I was a little hesitant. While the juice contains a ton of fruit I love (cherries, strawberries, plums and apples), it also boasts red beets (along with purple carrots, sweet potatoes, chickpeas and sweet corn)…which I won’t eat normally under any circumstance.

But I tried it, because that’s what a mom setting a good example does.

And you know what? I couldn’t taste the beets! I couldn’t really taste any of the veggies, although the juice isn’t quite as sweet as what I typically drink. But the color? Amazing, yes?

The color in these pictures might even be a bit diluted, because I added in some black cherry Greek yogurt, honey, and ice cubes. I did also blend in some frozen cherries, but basically, this vibrant color came straight out of the bottle.

And you know what? It tasted amazing! Doodle slurped down a huge glass of this, with no clue that it was actually healthy for him!

Total mom SCORE.

*weight of vegetables, prior to juicing

Cherry Berry Smoothie

serves 2

Cherry Berry Smoothie

Ingredients

1/2 cup to 3/4 cup Naked Power Garden Berry Veggie juice
1/2 cup Chobani black cherry Greek yogurt
1 cup frozen cherries
1/3 cup honey
1 cup ice
1 teaspoon vanilla

Instructions

Place all ingredients in the jar of a blender, and pulse until you reach your desired consistency. If it's too thick, add in a bit more juice.

http://kitchenmeetsgirl.com/beverages/cherry-berry-smoothie/

Make sure to check back on Monday, June 17th for details on how you can enter the Pinterest Sweepstakes contest with Naked Power Garden by voting for my recipe!

XO, Ashley

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Disclosure: Compensation was provided by Naked via Glam Media. The opinions expressed herein are 100% mine and are not indicative of the opinions or positions of Naked.

Filed Under: Beverages

Triple Chocolate Energy Bites

June 12, 2013 By Ashley | 23 Comments

These Triple Chocolate Energy Bites are just what I needed after a long weekend away at my first blog conference.

I basically had the best time ever in Austin over this last weekend. I had the opportunity to meet some of my blogger friends {and make new ones!} and basically eat myself into a food coma. It was awesome!

I also realized that a 30-something introvert with a sedentary day job is quickly exhausted after a few days of constant networking and walking around the hot streets of Austin.

So when I arrived home, I decided I needed a quick pick-me-up: but also something that wasn’t too time-consuming to prepare. Anyone else need a vacation in order to recover from vacation? Yeah, that’s me this week.

These triple chocolate energy bites did the trick. Packed with oats, coconut, chocolate peanut butter, chocolate chips, and some flax seed, these quick treats came together in about 45 minutes, including refrigeration time. Plus, they’re no bake, so they’re perfect for a summertime goodie.

Our temperature here exceeded 100 degrees yesterday so I have a feeling we’re in for a long summer. I’m all about recipes that don’t require baking this time of the year!

You could certainly use regular peanut butter in these bites, but my philosophy is the more chocolate, the better. That’s why I filled my little bites with Dark Chocolate Dreams peanut butter from Peanut Butter and Co. If you haven’t spotted this in your local grocery store, you need to go grab some as soon as possible. Seriously amazing.

I added chocolate chips to these bites and rolled the finished treat in a little cocoa powder for triple the chocolate.

And, if you’re unsure about using flax seed, this isn’t one of those healthy ingredients that people claim you “really can’t taste.” I promise – you really can’t taste it. Plus, there’s some evidence it may help reduce your risk of heart disease, cancer, stroke, and diabetes (source).

It’s a win-win.

Triple Chocolate Energy Bites

makes about 20 balls

Triple Chocolate Energy Bites

Ingredients

1 cup old-fashioned oats
2/3 cup toasted coconut flakes
1/2 cup chocolate peanut butter
1/2 cup ground flaxseed
1/2 cup chocolate chips
1/3 cup honey
1 teaspoon vanilla extract
cocoa powder, for dusting

Instructions

Stir all ingredients except for the cocoa powder together in a medium bowl until combined. Allow the mixture to chill for about 30 minutes in the refrigerator. Once chilled, roll into small balls - I used a 1" cookie scoop to form mine, but you can make yours whatever size you like. Roll formed balls into cocoa powder if desired.
Store refrigerated in an airtight container for up to one week.

adapted from Gimmie Some Oven

http://kitchenmeetsgirl.com/desserts-2/triple-chocolate-energy-bites/

XO, Ashley

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This post is in no way sponsored or endorsed by Peanut Butter & Co. I just really like their peanut butter.

Filed Under: Desserts, Finger Foods

What’s In Your Kitchen Wednesday

June 11, 2013 By Ashley | 15 Comments

Whew! I’m just getting back into the swing of things after returning home from BlogHer Food in Austin…I’m keeping tonight’s post short and sweet because I’m spending time with my little Doodle rather than in front of the computer. It’s hard for a mama to be away from her sweet kiddo, even for just a few days.

This week’s top viewed post was this Cookie Dough Layer Cake from Tastes of Lizzy T. OMG.

Who doesn’t love fresh strawberries this time of year? And on pizza? Sign me up for a huge slice of this strawberry pizza from Your Homebased Mom!

The Tall Boy is a huge lo mein fan, so he’ll be thrilled when I make this vegetable version from The Salty Kitchen!

Who else besides me can eat two baskets of those cheddar biscuits from Red Lobster – before dinner is even served (I have a bread addiction!)?? Well, thanks to Chocolate, Chocolate and More, you can make your own at home. This is dangerous, Joan. Very dangerous.

Hello! Check out these Hot Fudge and Kit Kat Rice Krispie treats from Crumbs and Chaos! Plus, you can use these treats for an amazing ice cream topping – I’m ready to break out the ice cream right now!

Are you ready to share what you’ve been up to this week? After sharing, please take a moment to visit some other links–we all love comments!

If you were featured, make sure to grab a button from the left sidebar!

XO, Ashley

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Filed Under: What's In Your Kitchen Wednesday

What’s In Your Kitchen Wednesday

June 4, 2013 By Ashley | 20 Comments

Hi guys! I’m keeping this short and sweet this week, since I’m in full-on panic mode right now. Thursday morning I’m on a jet plane to Austin to attend BlogHer Food. I’m sort of excited and nervous and scared all rolled into one. Mainly because this is my first blog conference and I have no idea what to expect.

And also…in real life, I’m shy and timid and wondering if I’ll be left alone standing in a corner trying desperately to look busy and like I know what I’m doing. So if you see me, please come up and say hello – it would totally make my day.

On to the features!

This week’s top viewed post was Cake Mix Rolls from Busy Mom’s Helper – and I can see why. Yeast rolls using a cake mix? Sign me up!

And since we’re finally into warmer temperatures here, I’m ready to make some homemade popsicles – like these Mango Lemonade Pops from Silver Boxes. YUM!

Speaking of summer temperatures, grilling is my favorite thing to do when the weather warms up. And next on my grilling list? These BBQ Chicken Skewers from The Rookie Cook.

And what about these Cherry Almond Squares from I Dig Pinterest and I Did It, Too? I need these, pronto.

We’re ice cream fanatics at my house, and I know these Chocolate Salted Caramel Milkshakes from Just Us Four would be a huge hit!

Are you ready to share what you’ve been up to this week? After sharing, please take a moment to visit some other links–we all love comments!

If you were featured, make sure to grab a button from the left sidebar!

XO, Ashley

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Filed Under: What's In Your Kitchen Wednesday

Firecracker Chicken

June 4, 2013 By Ashley | 27 Comments

This is a sponsored post written by me on behalf of Success® Rice. They knew a busy mama like me can always use a few shortcuts in the kitchen. As always, my opinions are 100% my own, and yours may differ.

This Firecracker Chicken might possibly be my favorite dinner ever.

I tend to feel that way each time I make a new Asian-inspired chicken and rice dish, but this one might really be it.

Sticky, sweet and spicy, this dish has the perfect blend of flavors. We love spicy foods at my house, and this recipe completely fit the bill. You can certainly adjust the spiciness-level based on your own preferences by adding a bit more brown sugar.

Or by serving it with a huge pile of white rice.

Typically we prefer brown rice at my house, but in this particular dish, I didn’t want the nutty flavor of brown rice competing with the flavors in my sauce. The pairing of white rice with the sweet and spicy sauce was perfect.

Like most of you, I’m usually in a rush to get dinner on the table, and once of my favorite shortcuts is using boil-in-a-bag rice. It’s so simple and easy – and Success Rice cooks perfectly every time and is ready in less than 10 minutes. It’s foolproof, is what I’m saying.

I don’t know about you, but foolproof is kind of a necessity in my kitchen.

While my chicken was in the oven, I boiled some water and cooked my rice…then left it covered on the stovetop for nearly half an hour while waiting for the chicken to finish baking. Even after that half hour, the rice was still fluffy and perfect.

Seriously guys, better than take-out.

Firecracker Chicken

Ingredients

2-4 tablespoons canola oil
3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten

For the sauce:

1/3 cup hot sauce (I used Frank's)
1 cup packed light brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Instructions

Preheat the oven to 325 degrees F.
Heat the oil in a large skillet over medium heat. Cut your chicken into 1-inch pieces while the oil heats. Season the chicken with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag, and add the chicken and seal, tossing to coat.
Whisk the eggs together in a shallow bowl. Dip the coated chicken pieces into the whisked eggs, and place them in the hot skillet. Cook the chicken pieces for 1-2 minutes on each side, cooking until just browned. Place the chicken in a single layer in a 9x13 inch casserole dish.
Mix the hot sauce, brown sugar, water, vinegar and salt in a medium bowl and then pour over the chicken in the baking dish. Bake for one hour, turning the chicken once to coat with the sauce.
Serve over hot, white rice.

recipe from Mel's Kitchen Cafe

http://kitchenmeetsgirl.com/main-dishes/firecracker-chicken/

Success® Rice is the ORIGINAL no mess, no measure boil-in-bag rice that cooks perfectly every time and is ready in less than 10 minutes. The white and brown rice can sit for up to 30 minutes before being served, making it foolproof. You can visit www.successrice.com and Like the Success® Rice Facebook page for recipes and tips on how to make meal times easier & more fun!

With 4 varieties available including: Success® Whole Grain Brown Rice and Success® White Rice, and globally-inspired aromatic varieties of Success® Rice, including fragrant Thai Jasmine or Basmati Rice, there’s a variety everyone in your family will love. Try your own twist on one of your favorite recipes by swapping an aromatic variety into some of your go-to rice dishes. To accommodate various households, Success® Whole Grain Brown Rice and Success® White Rice comes in two different sizes – 14 oz. or 32 oz.

So what are you waiting for? Use this coupon for $.50 off your next box so you can add this staple to your kitchen pantry: http://bit.ly/YwIYtq

XO, Ashley

Filed Under: Main Dishes

Fruity Summer Sangria

June 3, 2013 By Ashley | 13 Comments

Summer says sangria to me. Fruity summer sangria.

And after the week I had, I really, really needed to relax.

Crashing your entire blog can do that to a person.

I’m still working out kinks as I find them, but I’ve learned a very valuable lesson in this whole process: I am not qualified to go anywhere near anything that requires HTML coding. Ever.

This sangria is another story. There’s just nothing like a fruity red wine in the summer. I can go near something like that all day long.

And while I typically drink red wine, the Tall Boy and I have a favorite white wine that we order by the case and have shipped to us once a year from California. It’s the bomb-diggity. The problem? Where to store it and have it chilled and ready to go when I’m ready to pop open a bottle. We have a small kitchen and not much storage space, so finding a place for 12 bottles of wine poses a bit of a problem.

Fortunately, thanks to the good folks at Staples and their VinoVault, my wine storage and chilling problems have been solved. If you’re like me, you had no clue that Staples has an entire line of mini-fridges and coolers. Cool, right?

I wasn’t sure at first how the Preservino VinoVault was any different from any other mini-fridge. But it uses green cooling heat pipe technology that allows you to chill up to 16 bottles of wine at a time – and you get to set the temperature based on what you’re chilling. Pretty slick.

Another super cool feature is that the VinoVault comes with its own special stoppers and little argon gas container that you can use to preserve your bottles of wine. As much as the Tall Boy and I love wine, we don’t usually finish an entire bottle in one sitting, so it’s important that we find a way to make sure the flavor of the wine is just as good on day two as day one.

Trust me, the VinoVault is pretty cool.

And so is this sangria.

Fruity Summer Sangria

Ingredients

1 bottle red wine (dry red wine is traditionally used in sangria, though I prefer something fruitier)
3 tablespoons Grand Marnier (orange liqueur)
3 tablespoons spiced dark rum
3 tablespoons sugar (optional)
2 cinnamon sticks
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 cup strawberries, sliced
sparkling water for topping off, if desired

Instructions

In a large pitcher, stir together wine, orange liqueur, rum and sugar, until sugar is dissolved. Add cinnamon sticks, strawberries, lime, lemon and orange to the wine mixture, and lightly mull the fruit to release juices.
Cover and refrigerate for at least 2 hours; overnight is best. Stir in sparkling water, if desired, then serve over ice.

http://kitchenmeetsgirl.com/beverages/fruity-summer-sangria/

XO, Ashley

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Staples provided me with a VinoVault in order to facilitate my post. However, all opinions are 100% my own. You can read my advertising and disclosure policy here.

Filed Under: Beverages

What’s In Your Kitchen Wednesday

May 28, 2013 By Ashley | 21 Comments

Hi everyone! I hope you all had a wonderful and safe Memorial weekend with your families and loved ones. My husband was out of town for the entire week and holiday weekend…off on a “guys trip” to the Indy 500. I was a little nervous to have him gone for so long, mostly because he is an awesome helper and partner around the house.

And, I just like to have him around. ;-)

But, Doodle was a perfect kiddo while Daddy was away, and we had some great bonding time together. We did a few things that we wouldn’t normally do when Daddy was home: like eat ice cream for dinner and stay up past bedtime playing outside. To be honest, I was a little sad when our Doodle and mommy-only time came to an end.

Oh, and if you haven’t entered yet, there are still a few days left for the Kitchen Aid Mixer Giveaway.

On to the FEATURES!

This week’s top viewed post were these Watermelon Margarita Cupcakes from Cooking with Curls. How perfect are these for a summer treat?

A little fact about me: I love key lime desserts. I also love cheesecake. So yeah, this Key Lime Coconut Cheesecake Mousse from The Brunette Baker needs to happen at my house soon.

And oh my…considering I just made a Cheesy Chicken Doritos Casserole, I’m in love with the idea of these Homemade Doritos from Heather’s French Press.

We’re always on the lookout for make your own Chinese take-out, and any version that has “skinny” in the title, is right up my alley! This Skinny Orange Chicken from Tastes Better From Scratch sounds amazing!

And, I think after eating a “skinny” dinner, I should get a huge slice of this Peanut Butter Snickers Cheesecake Brownie Pie from Inside BruCrew Life. I mean…just look at it!

Are you ready to share what you’ve been up to this week? After sharing, please take a moment to visit some other links–we all love comments!

If you were featured, make sure to grab a button from the left sidebar!

XO, Ashley

Filed Under: What's In Your Kitchen Wednesday

What’s In Your Kitchen Wednesday

Pina Colada Poke Cake

15 Ways to Drink Your Veggies

Cherry Berry Smoothie

Triple Chocolate Energy Bites

What’s In Your Kitchen Wednesday

What’s In Your Kitchen Wednesday

Firecracker Chicken

This is a sponsored post written by me on behalf of Success® Rice. They knew a busy mama like me can always use a few shortcuts in the kitchen. As always, my opinions are 100% my own, and yours may differ.

Fruity Summer Sangria

What’s In Your Kitchen Wednesday

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This is a sponsored post written by me on behalf of Success® Rice. They knew a busy mama like me can always use a few shortcuts in the kitchen. As always, my opinions are 100% my own, and yours may differ.

welcome

lovely sponsors

subscribe

best breakfasts

what’s for dinner

for your sweet tooth

blog archive

let’s eat!

buttons

partners

instagram