CHRISTINA HARTER
In Christina's Kitchen
Welcome to My Kitchen. This is where I share my favorite kitchen finds and the simple, easy recipes we actually make at home. Everything here is mom and kid approved, made with real life in mind. If you’re looking for complicated recipes with a million steps, you probably won’t find them here. Just good food, simple ingredients, and meals your whole family will actually eat.
Coffee Cake
If you're looking for a Coffee Cake that brings you back to Grandma's house - You've found it!
Ingredients
2 1/2 cups flour
3/4 cup white sugar
1 cup brown sugar
1 tsp nutmeg
1/2 tsp salt
3/4 cup avocado oil
1 cup buttermilk (make this by putting 1 Tablespoon of butter into 1 cup of 2% milk and let sit 10 minutes)
1 egg
1 tsp baking soda
3 tsp cinnamon
1/2 cup chopped pecans (optional)
Instructions
1. In a large bowl, combine flour, white & brown sugar, nutmeg, salt and oil. Mixture will be grainy. Take out 3/4 cup of mixture and put in a small bowl. Into the small bowl add cinnamon & chopped nuts. This will be "grainy" as it is the crumble we put on top last!
2. Into the large bowl, add buttermilk, baking soda dissolved in a bit of warm water, and beaten egg. Mix well.
3. Pour batter into a butter-greased 9x13 pan. Sprinkle nut/crumble mixture on top.
4. Bake at 350 degrees for 30-40 minutes. Poke with a tooth pic and if it comes out clean, it is ready. Allow to cool for a moment or serve the next day.
As Grandma says "always a family favorite"
LAZY GIRL LOAF
No kneading, no babysitting, no commitment issues. Mix it, forget about it overnight, bake it the next day, and suddenly you look like someone who has it all together.
Ingredients
3 cups all-purpose flour or bread flour, plus more for dusting
1/2 teaspoon instant yeast
1 1/4 teaspoons salt
1 1/2 cups warm water, about 110 degrees, warm like bath water, not hot
Optional Toppings
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Instructions
1. In a large bowl, combine the flour, yeast, and salt. Add the warm water and stir until blended. The dough will be shaggy, sticky, and loose, this is correct. Cover with plastic wrap and let rest at room temperature for at least 12 hours, preferably around 18 hours.
2. The dough will be dotted with bubbles when ready. Lightly flour a piece of parchment paper on the counter. Turn out the dough, sprinkle with flour, and gently fold it over itself once or twice. Let rest for 30 minutes.
3. While the dough rests, preheat the oven to 450 degrees. Place a covered 6 to 8 quart heavy pot, cast iron, enamel, or ceramic, in the oven while it heats.
4. Carefully remove the hot pot from the oven. Lift the dough using the parchment paper, brushing off excess flour, and place it directly into the pot. Cover with the lid.
5. Bake covered for 35 to 40 minutes. Remove the lid and bake another 5 to 10 minutes, or until deeply golden and crusty.
6. Remove from the pot and let cool before slicing.
Tip: Serve with warm with a drizzle of Olive Oil
HAWAIIAN SHEET PAN CHICKEN
Ingredients
4 chicken breasts or boneless skinless chicken thighs, cut into cubes
2 red bell peppers, sliced and cut into squares
1 orange bell pepper, sliced and cut into squares
1 red onion, cut into chunks
2 cups pineapple chunks
1 bottle Hawaiian BBQ sauce or teriyaki sauce (your favorite brand)
Avocado oil spray
Salt and pepper, to taste
Juice of 1 lime
Sesame seeds, for topping
Optional Toppings
Cherry tomatoes, halved
Avocado, diced or sliced
Jalapeño, thinly sliced
Fresh cilantro, chopped
Suggested side: Coconut rice
Instructions
Preheat oven to 350°F. Spray a large sheet pan with avocado oil.
Prep ingredients:
Cube the chicken.
Slice bell peppers into squares.
Cut red onion into chunks.
Assemble:
Add chicken, peppers, and onion to the sheet pan.
Drizzle generously with BBQ or teriyaki sauce.
Season with salt and pepper. Toss everything to coat well.
Bake for 20 minutes.
Add pineapple:
Remove the sheet pan from the oven. Add pineapple chunks.
If there’s excess liquid, drain a little off.
Drizzle another layer of sauce over everything.
Bake again:
Return to the oven for another 10–20 minutes, or until chicken is fully cooked (165°F internal temperature).
Optional: Broil for the last 5 minutes for a caramelized finish.
Serve:
Let the dish rest for a minute.
Top with a squeeze of lime juice, sesame seeds, and any optional toppings you love.
Tip: Serve with warm coconut rice to soak up all the sweet and savory juices. This colorful meal is a total crowd-pleaser—perfect for busy weeknights or laid-back weekend dinners!
