Monday, April 14, 2014

Chipotle Raspberry Pork Chops



Afternoon! It's a beautiful day here...a little windy, but it's ok. I'm about to go do some yard work out front. I spent so much time clearing out the backyard and getting it ready for spring that the front yard is starting to look pretty neglected.

Anyway, these pork chops were really good. If you don't like spicy, then go easy with the chipotle pepper. Seriously...the smallest amount adds a surprising amount of heat. Bubba ate his chop plain as there was no way he would have eaten that sauce, and even though it had a pretty good kick to it, I sill liked it. Drank lots of milk afterwards to try and get rid of the burning in my mouth, but it was worth it ;)

Ok, I'm off. Have a great rest of your Monday, and I'll see ya later!

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'Chipotle Raspberry Pork Chops'
Source: Adapted from Taste of Home

Ingredients

1/2 cup seedless raspberry preserves
1 chipotle pepper in adobo sauce, finely chopped
1/2 teaspoon salt
4 bone-in pork loin chops

Directions

1. In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving.

2. Sprinkle pork with salt; brush with remaining raspberry sauce.

3. Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat OR broil 4 in. from heat 4-5 minutes on each side.

4. Let stand 5 minutes before serving. Serve with reserved sauce.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Thursday, April 10, 2014

Mango Chicken Salad



I love mango and I love chicken salad, so I knew when I saw this it would be a winner. It totally was.

I had this recipe sitting in my lunch board on Pinterest forever. Don't know why I put off making it for so long cause it's super easy to make, but it's my new go-to chicken salad recipe.

I used a shredded rotisserie chicken and 1 whole mango. That may have been more mango than is called for, but I wanted a lot of it in my salad (plus I feel like I used a lot of chicken, so it worked out).

You can serve this any way you like...on bread, toast, in a wrap, even on some salad greens! I love pita bread, so that was my preferred choice.

Ok guys, I'm off to enjoy this beautiful day! Have a good one!

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'Mango Chicken Salad'
Source: Adapted from Pinch of Yum

Ingredients

1 lb. cooked, shredded or diced chicken
1/2 cup mayo
1 mango, diced
1/4 cup diced green onion
2 tablespoons sugar
Salt and pepper to taste
3 tablespoons chopped fresh basil

Directions

1. In a large bowl, mix all ingredients except the basil. Cover and chill in the fridge for 2-3 hours.

2. Stir in the basil just before serving and serve on preferred choice of bread. Store any extra salad in the fridge for 2-3 days.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Monday, April 7, 2014

Garlic Parmesan Grilled Cheese



Good morning! We've finally got some nice weather making an appearance! Spent all day yesterday getting my backyard cleaned up and ready for spring. Now I just need some flowers and the grass to start growing and it'll really start looking good!

This is a really easy sandwich to make if you're looking to try something a little different for lunch. The garlic Parmesan spread in the ingredients looks like this BTW...


...I found it in the same section as the salad dressings and other condiments.

Overall? A tasty little sandwich! I've actually made this a few times now since I usually have everything on hand to make it. It's good...much better than the boring grilled cheese or bologna and cheese I usually make ;)

Ok guys, I'm off to start my day. Have a good one and I'll see ya later!

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'Garlic Parmesan Grilled Cheese'
Source: Adapted from Lilluna

Ingredients

Sourdough Bread
Butter
oven roasted garlic Parmesan sandwich spread
Roma tomatoes, sliced
Sliced deli ham
sliced Swiss cheese
grated Parmesan cheese (optional)

Directions

1. Butter the outer sides of the sourdough bread. Spread 1-2 tablespoons of the garlic Parmesan spread on the inside of each slice.

2. Add a layer of thin-sliced roma tomatoes and top with a few slices of deli ham.

3. Heat a greased skillet over medium heat and grill each sandwich 2-3 minutes per side until golden brown.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Thursday, April 3, 2014

Creamy Chicken BLT Skillet



I love the packet side dishes, and my favorite has always been the creamy garlic shells. Well, a few months ago I was making them and standing next to the stove bored, waiting for the water/milk to boil. I glanced down at the packet and noticed a recipe on the back....it was this one, and it looked good.

I never paid much attention to the recipes on the back of these packets, but I ended up going to the Knorr website and found a bunch of recipes I wanted to try! I made this one a couple weeks ago and Bubba and I really enjoyed it.

I had some shredded rotisserie in the freezer that I thawed and then it's just a little lettuce, tomato and bacon pieces sprinkled over top! Super easy!

Ok guys, it's been a lazy day, so I really need to get moving. I didn't sleep well last night so I went back to bed after getting Bubba on the bus...ended up sleeping till 11am. Now I'm groggy from too much sleep...just can't win today.

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'Creamy Chicken BLT Skillet'
Source: Adapted from Knorr

Ingredients

1 package creamy garlic shells
2 tablespoons bacon pieces
3 cups rotisserie chicken
2 cups iceberg lettuce leaves
1 cup chopped tomato

Ingredients

1. Prepared the shells according to package directions. Stir in 1/2 of the bacon.

2. Arrange Pasta on serving platter and top with chicken, lettuce, tomato and remaining bacon.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Tuesday, April 1, 2014

Bacon Avocado Tomato Melts



Not the prettiest picture I've ever taken, but these are a tasty little lunch! Be careful though...that 'chipotle in adobo sauce' has definitely got a kick to it. Every time I use it and add the amount the directions call for, it's almost ALWAYS too hot. This time I added a little under a teaspoon. Great flavor, but still pretty hot (I'm a wuss who can't deal with spicy though, so you may love the stuff).

Anyway, these are super easy to make and a great healthy lunch (bacon is healthy, right? When eaten in moderation? Whatever...I'm going with it's healthy). I usually always have these ingredients in the house (save for the English muffins, in which case I'll substitute toast, and the chipotle puree, which is fine cause it's so spicy) so I can throw this (or a version of this) together almost any time. I always seem to have avocado's on hand that need to be eaten RIGHT NOW. In fact there's two sitting on my counter this very second that need to be eaten soon or into the trash they go.

Ok guys, I've got to hop in the shower then get my butt to the gym. I took a 5 month hiatus for the cold weather, but now that spring is here, it's back to the grind of 5 days a week. Yesterday was my first day back and good Lord do I feel it! Getting out of bed this morning was a challenge, but it's cool. I missed it.

Have a great day and I'll see ya!

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'Bacon Avocado Tomato Melts'
Source: Adapted from Cassie Craves

Ingredients

4 English muffins, split
1/2 cup mayonnaise
1 tablespoon chipotle in adobo puree 
1 avocado, halved, pitted, and sliced
8 slices of tomato, salted
1 pound bacon, cooked to desired crispness
8 slices Swiss cheese

Directions

1. Heat broiler to high (I set it to 5 as high is usually too high for my oven).

2. Arrange the English muffin halves on a baking sheet, cut-side up. Spray lightly with cooking spray and broil until toasted (about 2 minutes).

3. Stir together the mayonnaise and the chipotle in adobo puree. Divide evenly among toasted muffin halves. 

4. Top each muffin with sliced avocado, a slice of tomato, 2 slices of bacon, and a slice of Swiss cheese. Return to the oven and broil until cheese is melted (1-2 minutes). Serve immediately.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife