Friday, December 30, 2011

Turkey Cranberry Monte Crisco

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'Turkey Cranberry Monte Crisco'
Source: Paula Deen

Ingredients

8 slices bread (potato bread, challah, or any other soft bread)
1 cup fontina cheese, grated
8 slices cooked turkey breast
1/2 cup whole cranberry sauce
1 cup baby arugula leaves
3 eggs
1/3 cup milk
pinch nutmeg
2 tablespoons butter


Directions

1. Lay the 4 slices of the bread out on a cutting board. On each slice, place 2 tablespoons of the fontina, followed by 2 slices of the turkey, and 2 tablespoons of the cranberry sauce.

2. Equally divide the arugula leaves and place on next layer. Top with the remaining fontina and remaining bread slices. Press down firmly on sandwiches to seal in the filling.

3. In a medium bowl, beat the eggs, milk, and nutmeg. In a large skillet over medium heat, add the butter.

4. Dip each sandwich into the egg mixture coating both sides. When butter is melted in skillet, add the sandwiches and cook until golden brown. Flip sandwich and repeat with other side, adding more butter if necessary.

5. Remove from pan, drain on paper towels, and let sit for a few minutes. Cut in halves and serve.


 

Thursday, December 29, 2011

Banana Pie Cups



'Banana Pie Cups'
Source: A women's magazine...or maybe a cooking one?

Ingredients

Crushed vanilla wafers
Vanilla pudding
Ripe bananas; sliced
Whipped topping

Directions

1. Crush vanilla wafers in a plastic bag and spoon about 1/3 cup into the bottom of a glass.

2. Pour vanilla pudding over top wafers (I found it easiest to put the pudding into a plastic bag, snip the corner and squeeze it in...gives you a bit more control and it's less messy).

3. Top pudding with sliced bananas, then refrigerate if not serving immediately.

4. Once ready to serve, top bananas with whipped cream (I use Cool Whip, so I do the plastic bag trick again for a neater appearance. Or you can use canned whipped cream).



Wednesday, December 28, 2011

Slow Cooker Italian Beef

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'Slow Cooker Italian Beef'
Source: Some random cookbook from the library

Ingredients

3 lb. Beef Chuck Roast or Sirloin
 1 onion, quartered
 1/2 tsp. Salt
 1/2 tsp. Pepper
 1 can can Beef Broth (14 oz)
 1 pkg. Good Seasons Italian salad dressing
 1 envelope dry Au Jus mix
 1/2 jar Pepperoncini Peppers and juice (from 16 oz jar)


Directions

1. Place meat and the onion in a 5-6 quart slow cooker.
 2. Mix together salt, pepper, broth, salad dressing, and Au Jus mix in a medium bowl. Pour over meat.
 3. Add peppers and juice.
 4. Cover and cook on LOW for 6 to 7 hours.
 5. Remove meat from cooker and slice or shred.
 6. Place meat, peppers, and onions on burger bun or slice of bread for open faced sandwiches.
 7. Ladle juice over top.





Tuesday, December 27, 2011

Overnight Tex-Mex Egg Bake

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'Overnight Tex-Mex Egg Bake'
Source: Betty Crocker

Ingredients

12 oz pork sausage (I used pre-cooked crumbles)
5 cups frozen southern-style hash brown potatoes (from 32-oz bag)
1 can (4.5 ounces) chopped green chiles, undrained
 3 cups shredded Colby-Jack cheese (12 oz)
 6 eggs
1 1/2 cups milk
1/4 teaspoon salt
 1 cup salsa

Directions

1. Spray 13x9-inch glass baking dish with cooking spray.

2.  Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. (If you're not using the pre-cooked stuff, then cook your sausage in a skillet first, breaking it up till it's no longer pink...about 8-10 minutes),

3. In medium bowl beat eggs, milk and salt until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.

4. IN THE MORNING: Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa, chopped green onions, and sour cream if desired.



Monday, December 26, 2011

Overnight French Toast

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'Overnight French Toast'
Source: Alaska Mom

Ingredients

1/4 cup (4 tablespoons) butter, melted
3/4 cup packed light brown sugar
10 slices of thick-cut french bread
8 eggs, slightly beaten
1 cup milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans, measured then chopped
maple syrup and/or powdered sugar for topping (optional)


Directions

1. In a small bowl, combine melted butter and brown sugar. Pour on the bottom of a greased 9×13 baking dish.

2. Arrange slices of bread in the baking dish, overlapping if necessary. Combine eggs, milk, vanilla extract, cinnamon, ginger, and salt in a bowl and pour evenly over bread slices. Sprinkle chopped pecans over bread slices.

3. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.

4. In the morning, take the baking dish out of the refrigerator and let sit on the counter for at least 10 minutes – while you preheat your oven to 350 degrees. Bake for 30-35 minutes. If the top starts browning too quickly, place a piece of aluminum foil loosely over the top of the pan for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked, but don’t dry it out completely.

5. Remove from oven and let cool slightly before serving. Serve with maple syrup and/or powdered sugar, if desired.


Saturday, December 24, 2011

Chicken Florentine Puffs



'Chicken Florentine Puffs'

Ingredients

2 sheets puff pastry, thawed and rolled out
2 cups cooked chicken, cubed or shredded
1 (10oz) pkg. frozen chopped spinach, thawed and liquid squeezed out
1 roasted red pepper, diced (I got mine fro a jar)
4oz cream cheese, softened
1c Gruyere, grated
2-3 Tbsp fresh basil (or 2 tsp dried)
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 egg
1 Tbsp water

Directions

1. Heat oven to 350.

2. In a large bowl, combine chicken, spinach, red pepper, cream cheese, Gruyere, basil, garlic powder, salt, and pepper. Toss until well combined and cream cheese is completely mixed in. (I found it was easiest to just use my hands, like when you mix up ground beef for burgers).

3. Make an egg wash by beating egg with water.

4. Roll out puff pastry. Slice each sheet into 4 pieces making 8 squares total. Divide filling among the 8 squares, placing the filling in the center. Brush the edge of one half of each pastry with egg wash and fold in half diagonally to form a triangle. Press down the edges with a fork to seal.

5. Brush the top of the each puff with egg wash. Make 2-3 small slits in the top to allow steam to escape during baking.

6. Place puffs on two baking sheets lined with parchment or foil sprayed with nonstick spray. Bake at for 15-18 minutes, or until golden. Keep an eye on them to prevent over-browning or burning.



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Thursday, December 22, 2011

Slow Cooker Maple Sage Pork Roast

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'Maple Sage Pork Roast'
Source: Betty Crocker

Ingredients

2-3 lb boneless pork shoulder roast
2 tablespoons maple syrup
1 clove garlic, finely chopped
2 teaspoons dried sage
1/2 teaspoon beef bouillon granules
1/2 cup water
2 cups 1 1/2-inch cubes peeled butternut squash
2 cups baby-cut carrots, cut in half lengthwise
2 small onions, cut into wedges

Directions

1. Place pork in a greased 4-5 quart slow cooker.

2. In small bowl, mix syrup, garlic, sage, bouillon granules and 1/2 cup water; spoon over pork. Arrange squash, carrots and onions around pork.

3. Cover; cook on LOW heat 8 to 9 hours.

4. Remove pork from cooker and shred using two forks. Serve with vegetables.

***PRINT RECIPE***


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

Monday, December 19, 2011

Brie En Croute

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'Brie En Croute'
Source: Adapted from Food Network

Ingredients

1 tube of crescent rolls
1 tablespoon unsalted butter
1/2 cup pecans
1/8 teaspoon ground cinnamon
1 (8-ounce) wheel Brie
1/4 cup brown sugar
1 egg, beaten
Crackers, for serving (I used Town House)

Directions

1. Heat oven to 375.

2. In a saucepan, melt the butter over medium heat. Saute the pecans in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until pecans are coated well.

3. Carefully slice only the top of the rind off the Brie. Place the pecan mixture on top of the Brie and sprinkle the brown sugar over the mixture.

4. Unroll the crescent roll dough out on a flat surface and seal all perforations. Place the brie in the center of the dough. Gather up the edges of the dough, pressing around the brie and gather at the top. Gently squeeze together the excess dough and fold over.

5. Brush the beaten egg over top and side of the dough. Place the wrapped Brie on a cookie sheet and bake for 20 minutes or until pastry is golden brown.

6. Serve with crackers.



 

Monday, December 12, 2011

Breakfast Egg Melts


'Breakfast Egg Melts'
Source: Adapted from Real Simple

Ingredients

4 English muffins
olive oil
tomato slices
2 hard boiled eggs, sliced
shredded cheese (I used Monterrey Jack)
Chopped green onions
dill weed
salt

Directions

1. Make Hard-Cooked Eggs.
2. Toast 8 English-muffin halves and place on a cookie sheet. Slice each egg into 4 (in half, then each half in half)
3. Drizzle each with olive oil (I like a lot), then layer on tomato slices, 2 egg slices per muffin, and a little shredded cheese. Sprinkle with green onions, dill weed, and salt.
. 4. Broil 5 minutes or until the cheese melts.


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Tuesday, November 29, 2011

Bloomin' Bread


'Bloomin' Bread'
Source: The Girl Who Ate Everything via Pinterest

Ingredients

1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Directions

1. Heat oven to 350 degrees.
2. Cut the bread lengthwise and width-wise without cutting through the bottom crust.

3. Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.


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Wednesday, November 23, 2011

Easy Crab Melts


'Crab Melts'
Source: Adapted from Taste of Home

Ingredients

1 can (6 ounces) crab meat, drained, flaked and cartilage removed
3 tablespoons mayonnaise
5 teaspoons minced celery
1 tablespoon minced green onion
2 English muffins, split
1 cup shredded cheddar cheese

Directions

1.In a small bowl, combine the crab, mayonnaise, celery and onion. Toast muffins in a toaster until they're lightly toasted (or you can place them on a greased baking sheet and broil them for 3-4 minutes) 

2. Spread each muffin half with crab mixture. Top cheese and broil until bubbly.


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Wednesday, November 16, 2011

Homemade Chicken Noodle Soup (From Scratch!)



'Homemade Chicken Noodle Soup (From Scratch!)'
Source: Food Network

~Stock Ingredients~

1 whole chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved  
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

~Stock Directions~

1. Place the chicken and vegetables in a large stockpot or dutch oven, over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak.

2. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

3. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Discard the vegetables.

4. Use the stock immediately OR if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

~Soup Ingredients~

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, sliced
2 celery ribs, chopped
4 fresh thyme sprigs
1 bay leaf
2 quarts of above chicken stock
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Salt and ground black pepper

~Soup Directions~

1. Place a soup pot or dutch oven over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.

2. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.


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Tuesday, November 15, 2011

Sweet & Salty Pretzels

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'Sweet & Salty Pretzels'
Source: Pinterest

~Ingredients~

1 bag of mini pretzels
1 bag of Hershey's Kisses (you can use any kind you like)
1 bag of M&M's

~Directions~

1. Heat oven to 275
2. Line up pretzels on a large baking sheet. Place one Hershey's Kiss on the center of each pretzel
3. Bake for 3 minutes...just enough to soften the kiss, but not melt it
4. Remove from oven and immediately press on M&M into the center of each kiss. Place in the fridge and allow to cool completely.

Wednesday, November 9, 2011

Biscuit Baked Eggs

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'Biscuit Baked Eggs'
Source: Pinterest

Ingredients

1 tube refrigerated biscuit dough (I used Grands!)
8 eggs (or however many you want to make)
1/2 cup real bacon bits
1/2 cup shredded cheddar cheese
1 tablespoon dill weed (my personal preference. Substitute any spice you like)
salt & pepper to taste

Directions

1. Heat oven to 400.

2. Lightly spray a standard-sized muffin tin with nonstick cooking spray. 

3. Open the biscuit dough and press one biscuit round into each muffin cup. To be sure there is room for the eggs, make a deep well in your dough by pressing the biscuit all the way up the sides of each muffin cup.

4. Crack an egg into each biscuit, top with bacon bits, cheddar, dill weed, salt and pepper. 

5. Bake for 14-17 minutes. To ensure the center of your egg stays soft-cooked, remove the biscuits from the oven as soon as the edges begin to turn golden brown.



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Monday, November 7, 2011

Hawaiian Baked Ham and Swiss Sandwiches



'Hawaiian Baked Ham and Swiss Sandwiches'

Ingredients

1 12 pack of King's Hawaiian Original Rolls
1 lb. deli ham, shaved
1 lb. Swiss cheese, thinly sliced
1 1/2 sticks butter
3 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
3 teaspoons of poppy seeds 
1 onion, chopped

Directions

1. Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.

2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).

3. In a greased 9x13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.

4. Replace the tops of the rolls and spread the remaining onion mixture over top. 

5. Cover and bake for 15-20 minutes and, once finished, separate for serving.



Tuesday, November 1, 2011

Mexican Rice Bowl with Fried Egg


'Mexican Rice Bowls with Fried Egg'
Source: Cassie Craves

Ingredients

1 cup white or brown rice
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1 can corn, drained
1 can black beans, rinsed and drained
1 can chopped green chilies (4 oz)
1/2 cup salsa
1/2 cup shredded pepper-jack cheese
Eggs
Salsa, sour cream, avocado, chopped cilantro for serving, if desired
(I did not desire...I despise cilantro)

Directions

   1. Cook rice according to package directions. Stir in chili powder, cumin, salt and pepper, corn, black beans, green chilies, salsa and shredded cheese; set aside and keep warm.

2. Fry eggs to desired doneness. Top each serving of rice with a fried egg and any desired toppings.

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Saturday, September 3, 2011

Grilled Chicken Caprese

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'Grilled Chicken Caprese'

2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 garlic cloves, minced
Salt and pepper
3 tablespoons olive oil
6 ounces fresh mozzarella, cut into 1/4 inch slices, halved, and patted dry
1 1/2 lb chicken cutlets, trimmed
2 tomatoes, cored and cut into 1/2 inch slices

Combine basil, vinegar, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
Slowly whisk in oil until thoroughly incorporated. Transfer 2 tablespoons vinaigrette to bowl and toss with mozzarella; reserve remaining vinaigrette.

Pat chicken dry with paper towels and season with salt and pepper. Grill chicken and tomatoes over hot fire until chicken is well browned and tomatoes are lightly charred, about 2 minutes per side. Transfer chicken to platter. Top with tomato slices and drizzle with reserved vinaigrette. Cover with even layer of mozzarella and tent loosely with foil. Let rest for 5 to 10 minutes. Serve.

Monday, May 16, 2011

Baked Eggs in Tomato Cups

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'Baked Eggs in Tomato Cups'
Source: Roti n Rice via Food Gawker

4 medium sized tomatoes on the vine
4 large eggs
1 tbsp butter
Freshly minced or dried thyme
Salt and pepper

Heat oven to 375. Slice off the tops of tomatoes. Carefully scoop out the pulp. Place tomatoes on a shallow baking pan. Crack an egg into each tomato cup. Add ¼ tablespoon butter, sprinkle with thyme (or seasoning of your choice) and season with salt and pepper. Bake for 25 to 30 minutes . Remove and serve immediately with toast.

*If you prefer your egg yolks to be runny, bake for 20 to 25 minutes.*

Monday, February 21, 2011

Raspberry Ham Panini



'Raspberry Ham Panini'
Source: A bunch of different places

Ingredients

2 slices of seeded rye bread
raspberry preserves
5-8 leaves of baby spinach
sliced deli ham
1 slice muenster cheese
1/2 tablespoon butter spread

Directions

1. Heat the panini maker while assembling the sandwich. Spread the outside of both slices of bread with butter. Spread the inside of each slice with the raspberry preserves.

2. Layer first the spinach, then ham, then cheese and the top with bread slice butter side up.

3. Place in panini maker and cook for about 2 minutes.

** If you don't have a panini maker, that's perfectly fine. Just make this on the stove-top the same way you'd make a grilled cheese sandwich. It'll taste just as good **



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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