Kitchen By Lola, 897 Date Avenue, Chula Vista, CA (2026)

02/16/2025

Get ready for some finger-licking goodness with these Slow Cooker Barbequed Beef Ribs that are tender, delicious, and oh-so-easy! 

Ingredients:
- 3-4 pounds beef ribs
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
- Fresh parsley for garnish (optional)

Directions:
1. Start by rinsing those beef ribs under cold water to get them nice and clean. Pat them dry with paper towels, and if you see any excess fat, go ahead and trim that off. We want the perfect bite!

2. In a medium-sized bowl, it's time to whip up the heavenly barbecue sauce. Combine the barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if you like a little kick). Mix everything together until it's well combined and looking delicious.

3. Now, it's time to season those ribs! Rub your lovely spice mixture evenly over the beef ribs, making sure every inch is coated. You want to get that flavor deep into the meat.

4. Place the seasoned ribs in your slow cooker and pour that fantastic barbecue sauce mix over them, making sure they're all covered up. Pop the lid on your slow cooker, and you're almost there!

5. Set your slow cooker to low and let those ribs cook for 6-8 hours. You'll know they're ready when they're tender and the meat is practically falling off the bone.

6. Once they're done, carefully transfer the ribs to a serving platter. Drizzle any leftover barbecue sauce from the slow cooker over the top, and if you’re feeling fancy, sprinkle some fresh parsley for garnish.

Enjoy the juicy, smoky goodness of your Slow Cooker Barbequed Beef Ribs!

02/16/2025

Get ready to indulge in these delightful Mini Banana Cream Pies — a perfect treat for any occasion! 不

Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Additional banana slices for topping
- Whipped cream for topping

Directions:
1. Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and the melted butter. Mix until everything is well combined. Now, press this delicious mixture firmly into the bottom and up the sides of a mini muffin tin or tartlet pans. Bake them for 8-10 minutes until they are golden brown, then let them cool completely.

2. While the crusts are cooling, let’s make our creamy filling! In a medium saucepan, whisk together the whole milk, 1/2 cup of granulated sugar, cornstarch, and salt over medium heat. Keep stirring until the mixture thickens and starts to bubble. In a separate bowl, whisk the egg yolks. Carefully pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from cooking. Then, pour this egg mixture back into the saucepan and cook for another 2-3 minutes while stirring constantly. Once thick, remove from the heat and stir in the 2 tablespoons of unsalted butter and the vanilla extract. Let it cool slightly.

3. Once the crusts are completely cool, layer a few banana slices at the bottom of each crust. Pour the pudding mixture over the bananas, filling each crust to the top. Pop these in the refrigerator for at least 2 hours to set perfectly.

4. When you’re ready to serve, whip up the heavy cream with the powdered sugar until soft peaks form.

5. Once the pies are set, top each mini pie with a dollop of that luscious whipped cream and additional banana slices if desired.

Enjoy these bite-sized delights with your friends and family!

02/16/2025

Indulge in a slice of paradise with this creamy coconut cake that's both delicious and easy to make!

Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Additional shredded coconut for topping

Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and coconut milk until well combined.
3. In a separate bowl, whisk together the flour, baking powder, salt, and shredded coconut.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. In a medium bowl, whip the heavy cream with powdered sugar until soft peaks form.
8. Once the cake is completely cooled, spread the whipped cream over the top. Sprinkle additional shredded coconut on top for garnish.

02/16/2025

Indulge in these easy No-Bake Peanut Butter Cheesecake Balls—a delicious treat that’s perfect for satisfying your sweet cravings! 樂

Ingredients:
- 1 cup cream cheese, softened
- 1/2 cup peanut butter (smooth or crunchy)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/2 cup chocolate chips (semi-sweet or dark)
- 1 tablespoon coconut oil (optional, for melting chocolate)
- Sea salt for sprinkling (optional)

Directions:
1. In a mixing bowl, combine the softened cream cheese, peanut butter, powdered sugar, and vanilla extract. Blend until smooth and creamy.
2. Gradually fold in the graham cracker crumbs until fully incorporated.
3. Scoop out small portions of the mixture and roll them into balls, about 1 inch in diameter. Place the formed balls on a parchment-lined baking sheet.
4. Refrigerate for about 30 minutes to allow them to firm up.
5. In a microwave-safe bowl, combine chocolate chips and coconut oil (if using) and microwave in 30-second intervals until melted and smooth.
6. Dip each cheesecake ball into the melted chocolate until fully coated, then return them to the baking sheet.
7. If desired, sprinkle a tiny pinch of sea salt on top of each ball before the chocolate sets.
8. Chill again for another 15-20 minutes to harden the chocolate.

Enjoy your sweet treat! 樂

02/16/2025

Get ready to indulge in this creamy and fruity Berrylicious Strawberry Crunch Cheesecake that’s perfect for any occasion! 

Ingredients:
- 1 1⁄2 cups graham cracker crumbs
- 1⁄2 cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 2 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 cup fresh strawberries, pureed
- 1 cup fresh strawberries, sliced for garnish
- 1⁄2 cup crushed freeze-dried strawberries (for crunch topping)

Directions:
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1⁄4 cup of granulated sugar. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
4. Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
6. Gradually add the remaining 3⁄4 cup of granulated sugar and vanilla extract, mixing until well combined.
7. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
8. Fold the strawberry puree into the cheesecake filling until evenly mixed. Be careful not to overmix.
9. Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
10. Cover and refrigerate for at least 4 hours, or preferably overnight, until set.
11. Just before serving, sprinkle the crushed freeze-dried strawberries over the top of the cheesecake for a delightful crunch.
12. Carefully remove the sides of the springform pan and garnish with sliced fresh strawberries around the edges of the cheesecake.
13. Slice and serve chilled.

02/16/2025

Get ready to enjoy these mouth-watering Grilled Beef Tacos! Perfect for gatherings or a cozy night in. 

Ingredients:
- 1 1⁄2 pounds flank steak or skirt steak
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup chopped fresh cilantro
- 1 cup diced onions
- 1 avocado, sliced
- Lime wedges for serving
- Salsa of your choice

Directions:
1. Start by preparing the marinade. In a bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. This is where the magic begins!
2. Next, take your flank or skirt steak and place it in a large resealable bag or shallow dish. Pour the marinade over the steak, making sure it’s thoroughly coated. Seal the bag or cover the dish and let it soak in all that flavor in the fridge for at least 1 hour, preferably overnight for an even bolder taste!
3. When you’re ready to grill, preheat your grill to high heat. Get it nice and hot!
4. Once the grill is ready, remove the steak from the marinade, allowing any excess to drip off. Grill the steak for about 5-7 minutes on each side. Aim for medium-rare, which is about 130°F (54°C).
5. After grilling, take the steak off the grill and let it rest for 5-10 minutes. Then, slice it thin against the grain for maximum tenderness.
6. While the steak is resting, warm the corn tortillas on the grill for about 30 seconds on each side until they’re nice and pliable.
7. Now, it’s time to assemble your tacos! Place a few slices of that delicious grilled steak on each tortilla, and top it off with chopped cilantro, diced onions, and avocado slices. Don’t forget to serve with lime wedges and your favorite salsa for an extra kick!

Enjoy these delightful Grilled Beef Tacos with family and friends!

02/16/2025

Indulge in the sweet delight of this Strawberry Cheesecake Dump Cake that's as easy to make as it is delicious! 

Ingredients:
- 1 (15 oz) can of strawberry pie filling
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (15.25 oz) box of yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 cup fresh strawberries, sliced (optional for garnish)
- Whipped cream (optional for serving)

Directions:
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
3. In a greased 9x13 inch baking dish, spread the strawberry pie filling evenly across the bottom. Drop spoonfuls of the cream cheese mixture over the strawberry filling, spreading it out gently.
4. Evenly sprinkle the yellow cake mix over the cream cheese and strawberry layers. Do not stir; just spread it out as evenly as possible.
5. Drizzle the melted butter over the cake mix layer, followed by pouring the milk evenly across the top.
6. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the cake is set.
7. Allow the dump cake to cool for about 10-15 minutes before serving. Garnish with fresh strawberries and whipped cream if desired.

Enjoy every bite of this luscious dessert! 

02/16/2025

Get ready to spice up your snack game with these cheesy Jalapeño Popper Bites! Perfect for gatherings or a cozy night in. ️燎

Ingredients:
- 12 fresh jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil spray (for baking)

Directions:
1. Preheat your oven to 375°F (190°C).
2. Slice the jalapeño peppers in half lengthwise and remove the seeds and membranes—this will help control the heat, but feel free to leave some in for an extra kick!
3. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined into a luscious filling.
4. Take a spoonful of the cheese mixture and generously fill each jalapeño half. Don’t be shy—load them up!
5. To give them a nice crunch, press the filled jalapeños into the breadcrumbs to coat the tops lightly.
6. Line a baking sheet with parchment paper and arrange your jalapeño popper bites on it. Give the tops a light spray with olive oil, helping them achieve that golden-brown perfection as they bake.
7. Pop them in the oven and bake for about 20-25 minutes, or until the jalapeños are tender and the tops are beautifully golden brown.
8. Once they're done, let the bites cool slightly—if you can wait that long—before diving in. Enjoy them warm!

02/16/2025

Get ready for a delightful treat with these refreshing Lemon Oatmeal No-Bake Cookies—perfect for a quick snack! 

Ingredients:
- 1 cup rolled oats
- 1/2 cup natural peanut butter or almond butter
- 1/4 cup honey or maple syrup
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/4 cup shredded coconut (optional)
- 1/2 teaspoon vanilla extract
- Pinch of salt

Directions:
1. In a large mixing bowl, combine the rolled oats, peanut butter (or almond butter), honey (or maple syrup), fresh lemon juice, lemon zest, shredded coconut (if using), vanilla extract, and a pinch of salt.
2. Stir the mixture until all the ingredients are well combined and the oats are evenly coated.
3. Using your hands or a spoon, scoop out small portions of the mixture and shape them into cookie-sized rounds. Place them on a parchment-lined baking sheet.
4. Once all the cookies are formed, place the baking sheet in the refrigerator for about 30 minutes to allow the cookies to firm up.
5. After chilling, the cookies are ready to enjoy! Store any leftovers in an airtight container in the refrigerator.

02/16/2025

Get ready for a refreshing and crunchy twist with this delightful Apple Cranberry Coleslaw! Perfect as a side dish for any gathering. 綾

Ingredients:
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, grated
- 1 cup apples, diced (preferably Granny Smith or Honeycrisp)
- 1/2 cup dried cranberries
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup for a vegan option)
- Salt and pepper to taste
- 1/4 cup chopped walnuts or pecans (optional)
- Fresh parsley for garnish (optional)

Directions:
1. In a large mixing bowl, combine the shredded green cabbage, red cabbage, and grated carrots.
2. Gently fold in the diced apples and dried cranberries into the cabbage mixture.
3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and well combined.
4. Pour the dressing over the cabbage and apple mixture. Toss everything together until all the ingredients are evenly coated with the dressing.
5. If you like, sprinkle in the chopped walnuts or pecans for added crunch and flavor, and mix gently.
6. Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Garnish with fresh parsley if desired before serving.

Enjoy this colorful and tangy coleslaw as a delightful addition to your meal!

02/16/2025

Looking for a tasty bite? These Spinach and Feta Biscuits are flaky, savory, and packed with flavor – perfect for any occasion! 塞燎

Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 3/4 cup milk
- 1 large egg
- 1 tablespoon olive oil (for brushing)

Directions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until combined.
3. Add the cold, cubed butter to your flour mixture and use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
4. Gently fold in the chopped spinach and crumbled feta cheese, making sure everything is evenly distributed.
5. In a separate bowl, whisk together the milk and egg until well combined.
6. Pour the wet ingredients into the dry ingredients and stir until just combined—be careful not to overmix!
7. Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick and cut out rounds using a biscuit cutter or a glass.
8. Place the biscuits on the prepared baking sheet and brush the tops with olive oil for a beautiful, golden finish.
9. Bake for 15-20 minutes or until the biscuits turn a lovely golden brown.
10. Allow the biscuits to cool slightly on a wire rack before serving, and enjoy every bite!

02/15/2025

Get ready to indulge in a comforting, creamy goodness that brings together beef, pasta, and ranch magic in this mouthwatering dish! ✨

Ingredients:
- 1 pound ground beef
- 12 ounces bowtie pasta
- 1 cup sweet corn (fresh, frozen, or canned)
- 1 packet ranch dressing mix
- 1 cup heavy cream
- 1 cup beef broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish (optional)

Directions:
1. In a large pot, bring salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
3. Stir in garlic powder, onion powder, salt, and pepper. Mix well to combine.
4. Add the sweet corn and ranch dressing mix to the skillet. Stir until the corn is heated through and the ranch mix is evenly distributed.
5. Pour in the heavy cream and beef broth. Stir to combine and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Add the cooked bowtie pasta to the skillet. Toss everything together until the pasta is well coated with the creamy ranch sauce.
7. Stir in the shredded cheddar cheese until melted and fully incorporated into the dish.
8. Remove from heat and garnish with fresh parsley if desired. Serve warm.

Kitchen By Lola

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