Lazy Day Lasagna from @TinaKashian1

Hello from TINA KASHIAN! For all my friends, it is with great sadness that I am leaving MLK. I’m juggling family (my two teenage girls), the day job, and writing. I love this blog, our readers, and all the MLK authors, and I hope to visit and share more Mediterranean and other recipes as a guest. As for today’s post, we love a good lasagna in our house, but it can be time consuming to prepare. I found a simple recipe on Pinterest and gave it a try. It’s especially nice because I used a crock pot and could prepare it on a workday and come home to a good meal for the family. I hope you enjoy it too!

 

Ingredients:

1 lb lean ground beef

½ small onion diced

2 cloves garlic minced

1 ½ teaspoons Italian seasoning

Salt and pepper to taste (I used 1 tsp salt and ¼ tsp pepper)

1 large jar (45 oz) high quality pasta sauce

4 cups mozzarella cheese

1 large package (25-30 oz) cheese and spinach filled ravioli (uncooked)

 

Directions:

Brown ground beef, onion, and garlic over medium heat until no pink remains. Drain fat. Stir in Italian seasoning and pasta sauce. Cover and simmer for 10 minutes. 

 

 

Spray the inside of a crock pot with cooking spray. Layer sauce, ravioli, and cheese.

 

 

Repeat layers ending with cheese. 

 

 

Cover and cook on low for 3-4 hours. Enjoy!

 

 Readers, what is your favorite Italian dish? Please share!

  

 

Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.

You can also connect with Tina at:

Website: www.tinakashian.com
Facebook: https://www.facebook.com/TinaKashianAuthor/
Twitter: https://twitter.com/TinaKashian1
Instagram: https://www.instagram.com/tinakashian/

Armenian Potatoes from @TinaKashian1

Hello from TINA KASHIAN! Armenians celebrate Christmas on January 6. My teen girls can never wait to open their presents and we opened them on December 25. But our traditional Christmas on my side was just celebrated this past weekend. One of our side dishes was these lemony potatoes. The potatoes are cooked in chicken broth but are not soggy. They are moist and tender, and you can taste all the lemon, garlic, and seasonings. The recipe is easy to prepare and goes well as a side dish to any meat or fish meal. Enjoy!

 

Ingredients:

2 lb potatoes (I used red bliss potatoes)

½ cup extra virgin olive oil

½ cup lemon juice

1 cup chicken broth

1 tbsp lemon zest

4 garlic cloves, peeled and minced

½ tbsp Italian seasonings

Salt and pepper to taste (I use 1 tsp salt and ¼ tsp pepper)

 

Directions:

Preheat oven to 240 degrees F. Wash and cut the potatoes into chunks. Only peel them halfway. Pour the olive oil, lemon juice, chicken broth, lemon zest, garlic, Italian seasonings, salt, and pepper into a pan and mix well to combine. Add the potatoes and mix well. 

Cover the potatoes with foil and roast the potatoes for 70 minutes. Remove the foil and gently turn the potatoes. Cook uncovered for an additional 10 minutes. Use a slotted spoon to remove the potatoes from the cooking broth and place them in a serving dish. Enjoy!

What is your favorite potato or carb side dish? Please share!

Amazon: https://amzn.to/3d6TK2V
Barnes & Noble: https://bit.ly/2V2R4NV
Google Books: https://bit.ly/3hrFS73
iBooks: https://apple.co/3hyqMfI
Kobo: https://bit.ly/2ABK3wc

Not even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man’s float—for real . . .

 

Who would kill a man in cold blood during Ocean Crest, New Jersey’s most popular winter event? When Lucy learns the victim is Deacon Spooner, the reception hall owner who turned up his nose—and his price—at her wedding plans, she can’t help wondering who wouldn’t kill the pompous caterer . . .

 

Perhaps the culprit is the wedding cake baker whose career Deacon nearly destroyed? Or the angry bride whose reception he ruined? With her maid of honor, Katie, busily planning Lucy’s wedding without her, Lucy will have to get to the bottom of this cold-hearted business in time for Kebab Kitchen’s mouthwatering Christmas celebration—and before her hometown’s holiday spirit washes out to sea . . .

 

Recipes included

  

 

Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.

You can also connect with Tina at:

Website: www.tinakashian.com
Facebook: https://www.facebook.com/TinaKashianAuthor/
Twitter: https://twitter.com/TinaKashian1

Instagram: https://www.instagram.com/tinakashian/ 

Lamb Loin Chops @TinaKashian1 #Christmas

 Hello from TINA KASHIAN! A favorite Mediterranean and Middle Eastern dish is lamb. As we decorate our Christmas tree and the house for the holidays, we are looking forward to getting together with family. Lamb will most likely be one of the dishes served on Christmas day. Today, I’m sharing a recipe for lamb loin chops. I found this recipe from Pinterest. I wish everyone a happy and healthy holiday season. Enjoy!

Ingredients:

8 lamb loin chops

2 tablespoons extra virgin olive oil

2 cloves minced garlic

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon lemon juice

salt and pepper to taste

 

Directions:

Preheat oven to 450 degrees Fahrenheit. Line a baking dish with parchment paper and arrange chops in a single layer. Season chops with salt and pepper. Combine all other ingredients in a small bowl and mix well. Spoon 1/8 herb mixture onto each chop and spread to coat evenly.

 

Bake until internal temperature reads 135 degrees Fahrenheit (about 15 minutes) Remove from oven and tent with foil for five minutes.

 

Serve hot. Enjoy!

 

 

What is your favorite holiday dish? Please share.

 Christmas is coming and this is the festive read for you! Prepare a hot cup of cocoa or tea and curl in a comfy chair with a blanket and read.

Amazon: https://amzn.to/3d6TK2V
Barnes & Noble: https://bit.ly/2V2R4NV
Google Books: https://bit.ly/3hrFS73
iBooks: https://apple.co/3hyqMfI
Kobo: https://bit.ly/2ABK3wc

Not even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man’s float—for real . . .

 

Who would kill a man in cold blood during Ocean Crest, New Jersey’s most popular winter event? When Lucy learns the victim is Deacon Spooner, the reception hall owner who turned up his nose—and his price—at her wedding plans, she can’t help wondering who wouldn’t kill the pompous caterer . . .

 

Perhaps the culprit is the wedding cake baker whose career Deacon nearly destroyed? Or the angry bride whose reception he ruined? With her maid of honor, Katie, busily planning Lucy’s wedding without her, Lucy will have to get to the bottom of this cold-hearted business in time for Kebab Kitchen’s mouthwatering Christmas celebration—and before her hometown’s holiday spirit washes out to sea . . .

 

Recipes included

  

 

Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.

You can also connect with Tina at:

Website: www.tinakashian.com
Facebook: https://www.facebook.com/TinaKashianAuthor/
Twitter: https://twitter.com/TinaKashian1
Instagram: https://www.instagram.com/tinakashian/

French Toast in a Mug @TinaKashian

Hello from TINA KASHIAN! One of my favorite meals as a kid was breakfast for dinner. Who didn’t love this? My two daughters think I’m a fabulous mom when I make the most simple recipes and breakfast for dinner is one of them. As they’ve grown, I’m including them more and more in the kitchen. My youngest found this recipe on Pinterest. French toast in a mug. I was doubtful at first but was surprised to discover that not only is it easy to make, but it tastes great. Add some maple syrup and a side of eggs and you have breakfast for dinner.

 

Ingredients:

½ tablespoon butter

½ ripe banana, mashed

3 tablespoons milk

1 egg

½ teaspoon vanilla

½ teaspoon cinnamon

Pinch of salt

1 thick slice of day-old bread (white or wheat), torn into 1-inch pieces.

Optional toppings: maple syrup, powdered sugar

 

Directions:

Grease a microwave safe 12-ounce mug using butter. In a mixing bowl, add mashed banana, milk, egg, vanilla, cinnamon, and pinch of salt. Stir to combine. 

Add bread pieces to the mug to fill all the way to the top. Pour liquid mixture over the bread and mix with a spoon until all pieces are coated. Microwave on high for 60-90 seconds, or until the mixture is solid and egg is no longer runny. Let sit for 60 seconds before serving. If you’d like, top with maple syrup or powdered sugar. Enjoy!

 

Readers: What is your favorite breakfast food?

  

 

Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.

You can also connect with Tina at:

Website: www.tinakashian.com
Facebook: https://www.facebook.com/TinaKashianAuthor/
Twitter: https://twitter.com/TinaKashian1
Instagram: https://www.instagram.com/tinakashian/

Lemon Dill Salmon from @tinakashian

 Hello from TINA KASHIAN! I enjoy salmon but not everyone likes seafood in my house. I've been experimening with salmon recipes and I found one that I like and others in my family are willing to try. It goes well with any side dish and I served it with noddles. I hope others like this recipe as well.

Ingredients:

1 pound salmon

3 tablespoons freshly squeezed lemon

1 teaspoons dried dill

½ teaspoon salt

½ teaspoon black pepper

2 pads of butter

 

Directions:

Place salmon on an aluminum foil lined pan. Add the freshly squeezed lemon. Add the dried dill, salt and pepper. Top with the pieces of butter. 

 

Bake the salmon for 25 minutes or until cooked through. You can also grill the salmon as well. Serve with any rice or vegetable. Enjoy!

 

 What is your favorite salmon or fish recipe?

Amazon: https://amzn.to/3d6TK2V
Barnes & Noble: https://bit.ly/2V2R4NV
Google Books: https://bit.ly/3hrFS73
iBooks: https://apple.co/3hyqMfI
Kobo: https://bit.ly/2ABK3wc

 MISTLETOE, MOUSSAKA AND MURDER

Not even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man’s float—for real . . .

 

Who would kill a man in cold blood during Ocean Crest, New Jersey’s most popular winter event? When Lucy learns the victim is Deacon Spooner, the reception hall owner who turned up his nose—and his price—at her wedding plans, she can’t help wondering who wouldn’t kill the pompous caterer . . .

 

Perhaps the culprit is the wedding cake baker whose career Deacon nearly destroyed? Or the angry bride whose reception he ruined? With her maid of honor, Katie, busily planning Lucy’s wedding without her, Lucy will have to get to the bottom of this cold-hearted business in time for Kebab Kitchen’s mouthwatering Christmas celebration—and before her hometown’s holiday spirit washes out to sea . . .

 

Recipes included!

 

 

Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.

You can also connect with Tina at:

Website: www.tinakashian.com
Facebook: https://www.facebook.com/TinaKashianAuthor/
Twitter: https://twitter.com/TinaKashian1
Instagram: https://www.instagram.com/tinakashian/

Summer Salad with Vinaigrette @TinaKashian1 #Giveaway

Hello from TINA KASHIAN! My garden is producing Jersey tomatoes and cucumbers as well as many other vegetables and herbs. I love summer salads using these fresh ingredients and combining them with others, even canned goods. I’m sharing a summer salad using my garden tomatoes and cucumbers. It’s tossed with a healthy vinaigrette. It is easy to prepare and full of flavor. Enjoy!

Here's a picture of my Jersey tomatoes from this morning’s pick! I don’t use all of these in my recipe, but two beefsteaks. See below:

 

Ingredients:

½ cup canned kidney beans, drained and rinsed

½ cup canned chickpeas, drained and rinsed

2 large beefsteak tomatoes, diced

2 large, seeded cucumbers, chopped

2 tablespoons red wine vinegar

¼ cup extra virgin olive oil

1 tablespoon salt or to taste

½ teaspoon black pepper

 

Directions:

Drain a can of kidney beans, rinse, and add a ½ cup to a large bowl. Drain a can of chickpeas, rinse, and add ½ cup to the bowl. Peel and chop the cucumbers and dice the tomatoes. Add to the bowl.

In a separate bowl, whisk together the olive oil, vinegar, salt, and pepper. Add to the bowl and mix thoroughly. Refrigerate for an hour, then serve. Enjoy!

 

 

What is your favorite summer salad? Readers please share for a chance to win a signed, print copy of "Mistletoe, Moussaka and Murder" (U.S. Only for print). Please leave an email address to be eligible to win the prize. Good luck! 

Amazon: https://amzn.to/3d6TK2V
Barnes & Noble: https://bit.ly/2V2R4NV
Google Books: https://bit.ly/3hrFS73
iBooks: https://apple.co/3hyqMfI
Kobo: https://bit.ly/2ABK3wc

 MISTLETOE, MOUSSAKA AND MURDER

Not even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man’s float—for real . . .

 

Who would kill a man in cold blood during Ocean Crest, New Jersey’s most popular winter event? When Lucy learns the victim is Deacon Spooner, the reception hall owner who turned up his nose—and his price—at her wedding plans, she can’t help wondering who wouldn’t kill the pompous caterer . . .

 

Perhaps the culprit is the wedding cake baker whose career Deacon nearly destroyed? Or the angry bride whose reception he ruined? With her maid of honor, Katie, busily planning Lucy’s wedding without her, Lucy will have to get to the bottom of this cold-hearted business in time for Kebab Kitchen’s mouthwatering Christmas celebration—and before her hometown’s holiday spirit washes out to sea . . .

 

Recipes included!

 

 

Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.

You can also connect with Tina at:

Website: www.tinakashian.com
Facebook: https://www.facebook.com/TinaKashianAuthor/
Twitter: https://twitter.com/TinaKashian1
Instagram: https://www.instagram.com/tinakashian/

Mustard Roasted Chicken @TinaKashian #Giveaway

Hello from TINA KASHIAN! I’m sharing a tender and tasty chicken breast recipe today. It has a crunchy mustard and bread crumb coating. The buttermilk adds extra flavor. My family can be picky when to comes to chicken lately, but they enjoyed this dish. I found this recipe on Pinterest and modified it a bit. Hope you enjoy it as well!

Ingredients:

2 chicken breasts

1/2 cup Dijon mustard

1/2 cup buttermilk

2 teaspoons crushed garlic

Zest of one lemon

1 tsp salt

1 tsp black pepper

2 cups Italian style breadcrumbs

1/4 cup extra virgin olive oil

 

Directions:

Mix the buttermilk and Dijon mustard in a small bowl. Put the chicken breasts in a zip lock bag and pour the buttermilk and Dijon mustard over the chicken. Marinate over night.

 

Preheat oven to 400 degrees Fahrenheit. Prepare a foil lined baking sheet. Using a food processor, add garlic, bread crumbs, lemon zest, salt, and pepper. Pulse to mix. Add olive oil and pulse to thoroughly mix.

 

Add the bread crumb mixture to a shallow bowl.

 

Add the chicken breasts, one at a time, and coat the chicken with the mixture. Place chicken on foil lined baking sheet.

 

Bake for 45 minutes, until the topping is browned, and chicken is cooked. Serve and enjoy!

 

 

GIVEAWAY! I’d love readers to get started on my Kebab Kitchen series so I’m giving away an eBook or signed, print copy of the first book, HUMMUS AND HOMICIDE. (U.S. Only to win print). Please leave an email address and preference of eBook or print when commenting. To enter to win, readers please share one item that’s on your bucket list.

As for me, I recently went to Jamaica and cliff dived. It was on my bucket list. Here’s a picture!

 Giveaway! If you haven't started, I hope you can win the first book in the series.

BUY LINKS:

Amazon:  http://amzn.to/2ADDHqr

Barnes & Noble: http://bit.ly/2ABPfKX

iBooks:  http://apple.co/2iTLwBj

Google Books:  http://bit.ly/2zzlE84

 

 

Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina also writes historical romances as Tina Gabrielle. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.

You can also connect with Tina at:

Website: www.tinakashian.com
Facebook: https://www.facebook.com/TinaKashianAuthor/
Twitter: https://twitter.com/TinaKashian1
Instagram: https://www.instagram.com/tinakashian/