Friday, September 28, 2012

Cheeseburger and Fries Casserole

'Cheeseburger and Fries Casserole'
Source: Adapted from Midwest Living


2 pounds lean ground beef
1 can condensed golden mushroom soup (10 oz)
1 can condensed cheddar cheese soup (10 oz)
1 package frozen, crinkle-cut fries (20 oz)
Desired hamburger toppings (ketchup, pickles, mustard and chopped tomato)


1. Heat oven to 350. In a large skillet until brown; drain.

2. Place cooked meat in the bottom of a 9 x 13 in. baking dish.

3. In a medium mixing bowl, combine the golden mushroom soup and the cheddar cheese soup. Spread over top the meat.

4. Scatter frozen crinkle fries over the top of the casserole.

5. Bake for 45 to 55 minutes or until the fries are golden. Garnish with desired hamburger toppings.

Thursday, September 27, 2012

Lobster Mac N Cheese

'Lobster Mac N Cheese'
Source: Adapted from Smells Like Home


1 lb spiral pasta
1 stick butter, divided
1/2 cup all-purpose flour
4 cups milk
12 oz Gruyere cheese, shredded (4 cups)
8 oz shredded sharp Cheddar (2 cups)
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 lbs cooked lobster meat, cut into 1/2-inch chunks
1 cup Panko bread crumbs


1. Heat the oven to 375.  Set aside a greased 13×9-inch baking dish or 6 to 8 individual gratin dishes.

2. Cook pasta according to package directions in a large pot, but cut the cook time down by 3 minutes – it will finish cooking in the oven; drain pasta well and return it to the pot.

3. Meanwhile, melt 6 tablespoons of butter in a medium saucepan set over medium heat. Whisk in the flour and cook for 1 1/2 minutes, whisking constantly. Slowly whisk the milk into the butter-flour mixture until no lumps remain.

4. Heat the milk, stirring frequently, until it thickens enough to coat the back of a spoon and starts to bubble in the center of the saucepan 4-7 minutes). Once it bubbles, let it cook, stirring the bottom of the pan to prevent burning, for 2 minutes.

5. Remove from heat and add in a handful of cheese, stirring it into the milk with a rubber spatula until it is completely melted; repeat with the remaining cheese. Stir in the salt, pepper, and nutmeg.

6. While the milk cooks, melt the 2 remaining tablespoons of butter in a large saute pan over medium heat. Toss in the bread crumbs with the melted butter and toast them until they are golden brown, stirring occasionally at first then frequently towards the end. Remove pan from heat and set aside.

7. Add the lobster meat into the cheese sauce then pour the entire mixture over the hot pasta in the pot. Mix everything together well, making sure the pasta is well-coated with the sauce.  Transfer to prepared baking dish(es) and place it/them on a baking sheet to avoid spillage on the bottom of the oven.

8. Sprinkle the bread crumbs evenly over the top of the mac n’ cheese. Bake the large dish for 45-50 minutes and the smaller dishes for 30-35 minutes, until the mac n’ cheese is bubbly. Cool for 10 minutes before serving.

Wednesday, September 26, 2012

Chinese BBQ Ribs

'Chinese BBQ Ribs'
Source: Erin Jones


2 cups water
1 cups sugar, white or brown
2 beef bouillon cubes
2 tablespoon soy sauce
1 teaspoon garlic salt
1/2 teaspoon ground ginger
1/2 teaspoon season salt
pepper to taste
crushed red pepper to taste (optional)
2-3 lbs of ribs (boneless or bone-in, doesn't matter)


1. Bring all ingredients (except ribs) to a boil. Reduce to simmer for 20 minutes or until sauce is reduced by half.

2. Place ribs in a large zip-lock bag or container with a lid. Pour sauce over ribs.

3. Place in the fridge and marinate at least an hour, but preferably 4-6 hours (or overnight).

4. Heat oven to 325. Place ribs in a greased casserole dish and cover. Bake time depends on how much meat you're using, but figure about 1 hour per pound. 

5. Uncover ribs and spoon surrounding sauce over top. Continue baking uncovered for the final 15-20 minutes. 

Tuesday, September 25, 2012

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

'Roasted Shrimp Enchiladas with Jalapeño Cream Sauce'
Source: Adapted from Damn Delicious



1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
Salt and black pepper, to taste
2 cloves garlic, minced
1 small onion, diced
2 cups shredded green cabbage
1 carrot, peeled and grated
2 tablespoons chipotle pepper, in adobo sauce
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper
12 (6-inch) flour tortillas, warmed
2 cups Monterey Jack cheese

Jalapeño Cream Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
2 jalapeños, seeded and minced
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup chopped fresh cilantro (or parsley)


1. Heat oven to 400. Line a baking sheet with parchment paper. Place shrimp in a single layer and add 1 tablespoon olive oil and salt and pepper to taste. Gently toss to combine.

2. Place in oven and roast just until pink, firm and cooked through (6-8 minutes). Remove from oven and let cool before dicing into bite-size pieces.

3. Reduce oven temperature to 375. Spray a 9 x 13 baking dish with cooking spray.

4. Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent (about 5 minutes). Add the cabbage, carrot, chipotle pepper, oregano and cayenne. Cook, stirring occasionally for 1-2 minutes. Add the shrimp and gently toss to combine.

5. To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes.

6. Stir in the sour cream and add the jalapeños and garlic powder. Simmer until the sauce has thickened (2 minutes). Season with salt and pepper, to taste. Remove from heat and stir in the cilantro (or parsley).

7. Assemble the enchiladas: Lay a tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with Monterey Jack cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.

8. Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, COVERED, until lightly golden and bubbly, about 20 minutes.

9. Serve immediately with remaining jalapeño cream sauce and garnished with cilantro (or parsley).

Monday, September 24, 2012

Frito Taco Pie

'Taco Pie'
Source: Adapted from Aunt Peg's Recipe Box


1- 1 1/2 lb. ground beef
1 package taco seasoning mix
1/2 cup water
1 can sliced olives (4 oz)
1 can crescent rolls
1 cup sour cream
1 cup shredded cheddar cheese
2 cups crushed corn chips


1. Heat oven to 400.

2. In a large skillet brown ground beef until no longer pink. Drain and return to the pan. Add the taco seasoning, water and olives. Simmer 5 minutes.

3. Separate the crescent rolls into triangles and lay them in a greased 9" pie dish, placing the points toward the center of the dish. Press the seams together to seal, forming the crust.

4. Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.

5. Stir sour cream until smooth, then spread over meat. Top with shredded cheese and the remaining 1 cup of crushed corn chips.

6. Bake until the crust is golden brown, about 20-25 minutes.

Friday, September 21, 2012

Mimosa Sorbet

'Mimosa Sorbet'
Source: Adapted from Peanut Butter and Dill Pickles


Orange Sorbet


1. Scoop desired amount of sorbet into large champagne glasses (about 2-3 spoonfuls works well)

2. Top with champagne!

(though I can't imagine why you would need to)

Thursday, September 20, 2012

Slow Cooker Ham and Beans

'Slow Cooker Ham and Beans'
Source: Plain Chicken


1 lb package dried northern beans
ham bone, hocks, shanks or diced ham (about 1 pound)
2 teaspoons onion powder
6 cups water
salt & pepper to taste


1. Rinse beans in a strainer in the sink. Add the the beans, onion powder, salt, pepper, and ham to the crock pot. Add water.

2. Cover and cook on LOW for 8 hours. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.

Tuesday, September 18, 2012

Southwestern Baked Spaghetti

'Southwestern Baked Spaghetti'
Source: Adapted from


8 oz uncooked spaghetti
1/2 cup milk
1 egg
1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans tomato sauce (8 oz each)
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese


1. Heat oven to 425. Cook spaghetti per package directions.

2. Combine milk and egg, mix well. Pour over drained spaghetti; mix well.

3. Pour spaghetti mixture into a greased 9x13 inch casserole dish.

4. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain. Return meat back into the skillet and add seasonings; cook for 2 minutes. Stir in tomato sauce and cook for 2 more minutes.

5. Spread meat mixture over spaghetti ans sprinkle with cheese.

6. Bake uncovered for 10 minutes or until cheese melts and is bubbly. Remove from oven and let stand for 10 minutes.

Monday, September 17, 2012

Eggs and Avocado on Toast

'Eggs and Avocado on Toast'
Source: Adapted from Rachael Ray Magazine


1 teaspoon butter
2 eggs, beaten
1/4 avocado
1 slice hearty grain bread, toasted
Tabasco sauce


1. In small bowl, mash avocado; season with desired seasonings.

2. In small nonstick skillet, melt butter over medium heat. Add egg; season with desired seasonings and scramble.

3. Top avocado with egg; sprinkle with pepper and hot sauce.


Friday, September 14, 2012

Caramel Apple Grapes

'Caramel Apple Grapes'
Source: Very Culinary


1 cup caramel bits
2 tablespoons heavy cream
handful of seedless green grapes
1 cup salted peanuts, crushed


1. Poke toothpicks into the tops of each grape; set aside.

2. In a small pot over medium-low heat, combine the caramel bits and cream. Stir until melted. Reduce heat to lowest setting just to keep warm.

3. Place the peanuts in a shallow dish and dip the grapes into the caramel sauce and then roll in the crushed nuts. Place on a plate to set. Repeat until all the grapes are used.

Thursday, September 13, 2012

Baked Chicken and Artichokes

'Baked Chicken and Artichokes'
Source: Adapted from Life's Ambrosia


2 pounds chicken thighs
2 (6 ounce) jars marinated artichoke hearts with their liquid
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper


1. Combine the chicken thighs and artichoke hearts (with liquid) in a bowl. Cover and refrigerate for 1 hour.

2. Heat oven to 325 degrees.

3. Place chicken, artichokes and 1/4 cup of the liquid into a baking dish. Sprinkle with salt and pepper.

4. Bake for 45–55 minutes or until chicken is cooked through. Turn on the broiler and broil for 2–4 minutes to brown the chicken.


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

Wednesday, September 12, 2012

Hot Ham and Cheese Sandwiches

'Hot Ham and Cheese Sandwiches'
Source: Book Cooking


1/4 cup butter, softened
2 tablespoons prepared horseradish mustard
2 tablespoons chopped onions
1 teaspoon poppy seeds
1 teaspoon dill weed
4 slices Swiss cheese
12-16 slices deli ham
4 buns (personal preference)


1. Heat oven to 250.

2. Combine butter, mustard, onions, poppy seeds and dill weed. Spread insides of buns with this mixture. Place a slice of cheese and three to four slices of ham inside each bun.

3. Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

Tuesday, September 11, 2012

Beef Fettuccine Dinner

'Beef Fettuccine Dinner'
Source: Adapted from Taste of Home


1 pound ground beef
1-1/2 cups water
1 package fettuccine and beef-flavored sauce mix (4.3 oz)
1 can tomato sauce (8 oz)
2 teaspoons chili powder
1 can whole kernel corn, drained (11 oz)
1 cup shredded cheddar cheese, divided (4 oz)


1. In a large skillet, cook beef over medium heat until no longer pink; drain.

2. Add water; bring to a boil. Stir in the fettuccine mix, tomato sauce and chili powder. Return to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until thickened.

3. Stir in corn and 2/3 cup cheese; heat through. Sprinkle with remaining cheese.

Monday, September 10, 2012

Creamy Hashbrown Casserole

'Creamy Hashbrown Casserole'
Source: Paula Deen


1/4 cup butter
1 onion, chopped 
1 container sour cream (16 oz)
1 can cream of celery soup (10.5 oz) 
1 package shredded Cheddar and Monterey Jack cheese blend (8 oz)
1/2 teaspoon garlic powder 
1 package frozen shredded hash brown potatoes, thawed (30 oz)
1 teaspoon salt 
1/2 teaspoon ground black pepper 
2 cups crushed potato chips


1. Heat oven to 350. Spray an 8x8 casserole dish with cooking spray.

2. In a small skillet, melt butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour onions into a large bowl.

3. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

4. Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

Friday, September 7, 2012

Pecan-Crusted Chicken Thighs

'Pecan-Crusted Chicken Thighs'
Source: Adapted from Better Homes and Gardens


1 pound boneless, skinless chicken thighs
1 egg
1/3 cup finely chopped pecans
1/3 cup crushed saltine or wheat crackers
1/4 teaspoon nutmeg
1 tablespoon olive oil


1. Pound chicken to slightly flatten; sprinkle with salt and pepper.

2. In shallow dish beat egg. In a second dish combine pecans, crackers, and nutmeg. Dip chicken first into the egg then into the nut mixture, pressing to coat.

3. Heat olive oil in a large skillet over medium heat. Cook chicken 5 to 6 minutes each side until crisp.

Thursday, September 6, 2012

1870's Macaroni and Cheese

'1870's Macaroni and Cheese'
Source: Adapted from Kitchen Historic


Penne pasta (10 oz)
2 cups milk
4 tablespoons Flour
4 tablespoons butter
2/3 cup heavy whipping cream
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon pepper
Cayenne pepper, to taste
8 ounces old cheddar, grated


1. Cook pasta according to package directions. Drain and return the macaroni to the pot.

2. While the pasta is cooking, whisk together the milk, flour and butter in a medium saucepan. Stir until combined and butter has melted.

3. Add cream, mustard, salt, pepper, cayenne and cheese to the sauce. Whisk together and simmer for 5 minutes or until thickened.

4. Add finished sauce to macaroni and stir, cooking until evenly heated.

Wednesday, September 5, 2012

Peachy Cream Cheese Bars

'Peachy Cream Cheese Bars'
Source: Adapted from Just A Pinch


1 package dry cake mix (white, yellow or French vanilla)
1/3 cup butter, room temperature
2 eggs, divided
1 can peach slices, drained (29 oz)
8 oz cream cheese, room temperature
1/3 cup sugar
1 teaspoon vanilla extract


1. Heat oven to 350 degrees. Spray a 9 X 13 baking dish with cooking spray.

2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 1/2 cups crumbs for topping.

3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.

4. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.

5. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.

6. Sprinkle with reserved crumbs; Bake 30 minutes.

7. Chill at least 30 minutes before serving. Store leftovers in refrigerator.

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