Thursday, September 30, 2010

Ranch Mac & Cheese


'Ranch Mac & Cheese'
Source: Noble Pig

Ingredients

1 package (16 oz.) elbow macaroni
1 cup milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded Colby cheese
1 cup (8 oz.) sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese

Directions

1. Cook macaroni according to package directions, however, do NOT use salt in the pasta water.

2. Meanwhile in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

3. Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese.


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Wednesday, September 29, 2010

Honey Garlic Pork Chops


'Honey Garlic Pork Chops'

4 bone-in pork loin chops (6 ounces each)
1/4 cup honey
1/4 cup lemon juice
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced

In a large nonstick skillet coated with cooking spray, brown pork chops on both sides. Cook over medium heat for 10-12 minutes or until juice run clear and a meat thermometer reads 160.

In a small bowl, combine the honey, lemon juice, soy sauce and garlic. Pour over the chops and cover. Simmer for 5-8 minutes. Serve with honey mixture poured over top the chops.

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Tuesday, September 28, 2010

Gourmet Deli Turkey Wraps


'Gourmet Deli Turkey Wraps'
Source: Taste of Home

2 tablespoons water
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/8 teaspoon pepper
3/4 pound sliced deli turkey
6 flour tortillas (8 inches), room temperature
4 cups spring mix salad greens
2 medium pears, peeled and sliced
6 tablespoons crumbled blue cheese
6 tablespoons dried cranberries
1/4 cup chopped walnuts


In a jar with a tight-fitting lid, combine the water, vinegar, oil and pepper; shake well.
Divide turkey among tortillas; top with salad greens, pears, cheese, cranberries and walnuts. Drizzle with dressing. Roll up tightly. Secure with toothpicks. Serve immediately.

Monday, September 27, 2010

Blueberry Cheese Rolls



'Blueberry Cheese Rolls'
Source: Kraft Foods

Ingredients

1 pkg. (8 oz.) refrigerated crescent dinner rolls
4 oz.  (1/2 of 8-oz. pkg.) Cream Cheese, softened
2 Tbsp. sugar
1/2 cup  blueberries, divided

Directions

Heat oven to 375. Unroll dough into four rectangles; firmly press perforations together to seal.
Combine cream cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet. Bake 11 to 13 min. or until golden brown.

***PRINT RECIPE***



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Saturday, September 25, 2010

Oven Baked Ribs


'Oven Baked Ribs'
Source: Myself

1-1 1/2 lb rack of ribs
1 tablespoon garlic salt
1 bottle of favorite BBQ sauce

Heat oven to 350. Cover 13×9 baking dish with foil and spray with Pam. Place ribs in center of pan. Sprinkle ribs with garlic salt and coat with 2/3 the bottle of BBQ sauce. Cover and cook 1-2 hours (depending on the size of the ribs. Generally cook an hour per lb). Uncover, pour remaining BBQ over ribs and cook uncovered an additional 10 minutes.

Friday, September 24, 2010

Barbecue Beef and Potato Bake


'Barbecue Beef and Potato Bake'

1 container of pre-made mashed potatoes (Diners Choice or Country Crock)
1 container (18 or 20 ounces) refrigerated original barbecue sauce with shredded beef
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup French-fried onions

Heat oven to 350. Spray 8 × 8 baking dish with cooking spray. Make potatoes as directed on package. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes. Cover with aluminum foil and bake about 30 minutes or until hot.

Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown.


Thursday, September 23, 2010

World's Easiest Baked Chicken


'Creamy Baked Chicken'
Source: Who Knows

1 chicken, cut up (I always use drumsticks)
2 cans cream of chicken soup (or any other 'Cream Of... ' soup)
1/2 c. grated Parmesan cheese

Heat oven to 350. Place chicken in a greased 13×9 baking dish, skin side up. Blend soup and cheese in bowl, spread evenly over chicken. Bake uncovered for 1 hour and 30 minutes or until chicken is tender and brown. Remove chicken and spoon sauce over top.

Wednesday, September 22, 2010

Thanksgiving Turkey Burgers


'Thanksgiving Turkey Burgers'

1 cup whole-berry cranberry sauce
1 cup turkey-flavored stuffing mix (uncooked)
1/4 teaspoon ground thyme
1-1/2 pounds ground turkey
1 tablespoon canola oil
6 lettuce leaves
6 sesame seed hamburger buns, split (or a heavy grain bread)
6 slices jellied cranberry sauce
**1/3 cup turkey gravy, warmed (optional...I used Mayo on my bread)

In a large bowl, combine whole-berry cranberry sauce, stuffing mix and thyme. Crumble turkey over mixture and mix well. Shape into six patties. In a large skillet, cook burgers in oil over medium heat for 6-8 minutes on each side or until a meat thermometer reads 165 and juices run clear. Place burgers on lettuce-lined buns or thick grain bread; top with a spoonful of gravy (if desired) and a slice of cranberry sauce.


Tuesday, September 21, 2010

Sage Chicken and Potatoes


'Sage Chicken and Potatoes'
Source: Betty Crocker

4 boneless skinless chicken breasts (about 1 lb)
3 medium unpeeled russet potatoes, cut into 3/4-inch pieces (3 cups)
1 1/2 cups baby-cut carrots
1 jar (12 oz) home-style chicken gravy
2 tablespoons Worcestershire sauce
1 teaspoon dried sage leaves
1/2 teaspoon garlic pepper blend

Heat oven to 400. Spray 13 × 9 baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish. In small bowl, mix gravy, Worcestershire sauce, sage and garlic pepper. Pour over chicken and vegetables. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down. Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

Monday, September 20, 2010

Biscuits and Gravy


'Biscuits and Gravy'
Source: Taste of Home

1/4 pound bulk pork sausage
2 tablespoons butter
2 to 3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 to 1-1/3 cups milk
Warm biscuits

In a skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over biscuits.

Saturday, September 18, 2010

Slow Cooker Mexican Chicken Soup


'Slow Cooker Mexican Chicken Soup'
Source: Taste of Home

1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained (I used Goya)
1 package (10 ounces) frozen corn, thawed

*For garnish- sour cream, shredded cheddar cheese, minced cilantro*

In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.

Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro.

Friday, September 17, 2010

Banana Bread


'Banana Bread'
Source: Taste of Home

1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 medium ripe bananas, mashed (1 cup)
1/2 cup vegetable oil
1/4 cup plus 1 tablespoon buttermilk (or regular milk)
1 teaspoon vanilla extract
1 cup chopped walnuts

Heat oven to 375. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.

Pour into a greased 9 × 5 loaf pan. Bake for 1 hour or until a toothpick comes out clean. Cool on wire rack.

***If using mini loaf pans, bake for only 40 minutes***

Thursday, September 16, 2010

Salmon with Creamy Pesto Sauce


'Salmon with Creamy Pesto Sauce'
Source: Kraft Foods

4 Salmon fillets (1 lb.)
Lemon juice (optional)
1/4 cup Milk
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
2 Tbsp. Pesto
1 Tbsp. finely chopped fresh parsley

Heath oven to 350. Squirt each fillet with lemon juice (to taste). Bake chicken on greased foil lined baking sheet for 20-25 minutes.

Meanwhile, cook cream cheese and milk in saucepan on medium heat 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto. Serve fish topped with sauce and parsley.

Wednesday, September 15, 2010

Easy Chicken Parmesan


'Easy Chicken Parmesan'
Source: Kraft Foods

1 jar (26 oz.) spaghetti sauce
6 Tablespoons Grated Parmesan Cheese, divided
6 small Boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups Shredded Mozzarella Cheese
Spiral Pasta
*Italian Seasoning to taste*
Heat oven to 375. Pour sauce into 13×9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan and Italian seasoning. Add chicken; turn to coat both sides with sauce. Cover with foil. Bake 30 min.
Uncover and top with remaining cheeses; bake uncovered for 5 min. or until chicken is done (165ºF) and cheese is melted. Serve over cooked pasta.

Tuesday, September 14, 2010

Crescent Dogs


'Crescent Dogs'
Source: Pillsbury

8 hot dogs
4 slices American cheese, each cut into 6 strips
1 can (8 oz) refrigerated crescent dinner rolls

Heat oven to 375. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up. Bake at for 12 to 15 minutes or until golden brown.

Monday, September 13, 2010

Sausage Pierogi Skillet


'Sausage Pierogi Skillet'
Source: Taste of Home

1 package (16.9 ounces) frozen potato and onion pierogies
2 tablespoons butter, divided
2 tablespoons canola oil, divided
1 package (14 ounces) smoked turkey sausage, cut in half lengthwise and sliced into 1/2-inch pieces
1 medium onion, sliced
1 package (14 ounces) coleslaw mix
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 bay leaf

Cook pierogies according to package directions.

Meanwhile, in a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Add sausage and onion; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm.

In another large skillet, heat remaining butter and oil. Drain pierogies; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf.

Saturday, September 11, 2010

Mexicalli-Frito Pie


'Mexicalli-Frito Pie'

1 lb ground beef
1/2 cup chopped onion
1/2 cup green pepper, chopped
1 1/2 cup frozen corn, thawed and drained
1 cup chunky zesty salsa
3/4 cup Mexican style shredded cheese
1/8 teaspoon black pepper
1 cup crushed corn chips
Optional: Sour cream, sliced jalapeno peppers, diced tomato

Heat oven to 350. Brown beef, onion and green pepper in a skillet; drain. Add corn, salsa, shredded cheese and pepper. Place beef mixture in a lightly greased 10” pie plate; top with crushed chips. Bake for 30 minutes.Let cool for 10 minutes; garnish as desired.


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Friday, September 10, 2010

The BEST Chicken Fried Steak


'The BEST Chicken Fried Steak '
Source: Allrecipes

Ingredients

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (such as Tabasco)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying

Gravy:

(if you're not using the McCormick packaged Gravy)
1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black

Directions

Heat the shortening in a deep cast-iron skillet to 325 degrees. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the FLOUR, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible. (If making the packaged gravy, you can start that while the steaks are cooking)

For Homemade Gravy:

Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.



Thursday, September 9, 2010

Slow Cooker Sweet Pepper Chicken


'Slow Cooker Sweet Pepper Chicken'
Source: Adapted from Taste of Home

6 boneless skinless chicken breast
1 tablespoon canola oil (optional)
2 cups sliced fresh mushrooms
1 medium onion, halved and sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Hot cooked rice

**In a large skillet, brown chicken in oil on both sides (optional)**. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Serve with rice.


Wednesday, September 8, 2010

Pork Chop Casserole


'Pork Chop Casserole Recipe'
Source: Taste of Home

3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 bone-in pork loin chops (3/4-inch thick and 8 ounces each)
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream, divided
2/3 cup chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon dried rosemary, crushed
1 can (2.8 ounces) french-fried onions, divided

Heat oven to 350. In a large plastic resealable bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet; cook pork chops in oil for 4-5 minutes on each side or until meat is no longer pink. Place in a single layer in a lightly greased 13 x 9 baking dish.

In a bowl, combine the soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half of onions. Cover and bake for 45-50 minutes or until meat is tender. Stir remaining sour cream into sauce (optional). Sprinkle with remaining onions. Bake, uncovered, for 10 minutes or until onions are browned.

Monday, September 6, 2010

Creamy Chicken (or Beef) Enchiladas


'Creamy Chicken (or Beef) Enchiladas'

2 cups cooked chicken, shredded (or cooked ground beef)
1 cup green pepper, diced
16 oz jar picante sauce, divided
8 oz pkg cream cheese, softened
10  8-inch flour tortillas
16 oz pkg Mexican process cheese spread, cubed
1/4 cup milk
2 cans sliced black olives, drained (2 1/4 oz each)
Garnish possibilities: salsa, guacamole, sour cream

Heat oven to 350. In a skillet over low heat, cook and stir chicken (or beef), green pepper, one cup picante sauce and cream cheese until smooth. Spoon 1/4 cup of mixture onto each tortilla. Roll up and place seam-side down in a greased 13 x 9 baking dish.

In same skillet, cook cubed cheese spread and milk over low heat until melted and smooth; pour over enchiladas. Sprinkle olives on top; spoon remaining picante sauce over enchiladas. Cover with foil.

Bake for 25 minutes, until heated through. Serve with salsa, guacamole and sour cream on the side.

Saturday, September 4, 2010

Slow Cooker Honey Pineapple Chicken


'Slow Cooker Honey Pineapple Chicken'
Source: Taste of Home

3 pounds boneless skinless chicken breast halves
2 tablespoons canola oil
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 cup packed brown sugar
1/2 cup honey
1/3 cup lemon juice
1/4 cup butter, melted
2 tablespoons prepared mustard
2 teaspoons soy sauce

**In a large skillet, brown chicken in oil in batches on both sides** (optional); transfer to a 5-qt. slow cooker. Combine the remaining ingredients; pour over chicken. Cover and cook on low for 3-4 hours or until a meat thermometer reads 170°. Serve crushed pineapple over the chicken.

Friday, September 3, 2010

Cheeseburger Pockets


'Cheeseburger Pockets'
Source: Taste of Home

1/2 pound ground beef
1 tablespoon chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits
5 slices process American cheese

Heat oven to 375. In a large skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. Place two biscuits over-lapping on a floured surface; roll out into a 5-in. oval. Place 3 tablespoons meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. Place on a greased baking sheet. Prick tops with a fork. Bake for 10-12 minutes or until golden brown.


Thursday, September 2, 2010

Cucumber Dill Salmon


'Cucumber Dill Salmon'
Source: Adapted from Kraft Foods

4 Salmon fillets (1 lb.)
Lemon Juice (optional)
1 cup milk
1/2 cup (1/2 of 8-oz. tub) Cream Cheese
1/2 cup chopped cucumbers
2 Tablespoons. chopped fresh dill

Heat oven to 350. Place salmon on a greased foil-lined baking sheet and sprinkle with a bit of lemon juice (if desired). Bake for 20-25 minutes or until fish flakes easily.

Meanwhile, in a small saucepan mix milk and cream cheese; cook and stir on medium until cream cheese is completely melted and mixture is well blended. Reduce heat and stir in cucumbers and dill. Remove salmon form oven and top with dill sauce.

Wednesday, September 1, 2010

Sour Cream Blueberry Muffins


'Sour Cream Blueberry Muffins'
Source: Taste of Home

2 cups biscuit/baking mix
3/4 cup plus 2 tablespoons sugar, divided
2 eggs
1 cup (8 ounces) sour cream
1 cup fresh or frozen blueberries

Heat oven to 375. In a large bowl, combine the biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.

Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.



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