Tuesday, January 31, 2012

Lemon Blueberry Muffins



'Lemon Blueberry Muffins'
Source: Taste of Home

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
2 cups fresh or frozen blueberries

GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract

Directions

1. Heat oven to 400. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the milk, lemon juice and peel.

2. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
3. Fill paper-lined muffin cups three-fourths full. Bake for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

4. In a small bowl, combine the confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.

***PRINT RECIPE***



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Monday, January 30, 2012

French Onion Grilled Cheese Sandwich



'French Onion Grilled Cheese Sandwich'

Ingredients
(I cut this down to make a sandwich just for myself. I shredded all the cheese, then mixed it together in a baggie, keeping the leftover in the fridge for future sandwiches)

4 yellow onions, halved and sliced thinly
2 tablespoons butter
dash of salt
8 oz fontina cheese, shredded
8 oz gruyere cheese, shredded
1 loaf sourdough bread or Italian bread, sliced
Butter, for the bread

Directions

1. In a heavy sauce pan melt the butter and toss the onions to coat. Season with a little bit of salt and cook on medium heat till caramelized and brown, stirring frequently, about 6-8 minutes. Once caramelized remove from heat and set aside.

2. Butter two pieces of bread. Place one slice butter side down in a greased skillet. And add a few tablespoons of the onions and an ounce each of fontina and gruyere. Cook over medium heat until browned on both sides.

***PRINT RECIPE***


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Friday, January 27, 2012

Avocado, Cream Cheese, and Salsa Pockets



'Avocado, Cream Cheese, and Salsa Pockets'

Ingredients

1 large sheet puffed pastry, thawed
1 ripe avocado, halved and mashed
1/3 cup cream cheese
1/3 cup salsa
salt and pepper, sprinkled to taste
1 egg, beaten

Directions

1. Heat oven to 400F and spray two baking sheets with cooking spray. (I lined mine with foil then greased it)

2. Thaw puffed pastry for about 10 minutes. With a knife, slice the pastry into approximately 2-inch by 2-inch squares. (I only used one of the two pastries that came in the box, and made 9 squares, or 4 pockets. You can get 18 squares, or 9 pockets if you use the whole box)

3. On half the squares, place a dollop of avocado, then cream cheese, then salsa. Season with salt and pepper. Use the remaining squares as the tops and place over top the filling. Seal the pockets by pressing the edges with a fork. Seal well so no filling oozes out during cooking.

4. In a small bowl beat an egg with a fork and apply an eggwash to each of the pockets. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.

***PRINT RECIPE***



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Thursday, January 26, 2012

Cajun Turkey & Brie Panini


'Cajun Turkey & Brie Panini'

Ingredients

2 slices Italian Bread
6-8 slices Cajun Turkey Lunch Meat
¼ cups Baby Spinach
2 long slices of Brie Cheese
Butter (to butter the outside of the bread)

Directions

1. Preheat panini press.
2. Layer the cheese, turkey, and spinach onto one slice of bread. Top with remaining slice.

3. Butter the outsides of the bread and place on the panini press for 1-2 minutes or until cheese is melted and the bread is crispy.
4. Remove, slice in two and serve warm.


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Wednesday, January 25, 2012

Crescent Egg Puffs


'Crescent Egg Puffs'
Source: Myself

Ingredients

1 tube of crescent rolls
8 eggs (or however many you want to make)
1/2 cup real bacon bits
1/2 cup shredded cheddar cheese
1/2 cup sliced green onions
salt & pepper to taste

Directions

1. Heat oven to 350. Lightly spray a standard-sized muffin tin with nonstick cooking spray.

2. Open the crescent rolls and separate into 4 rectangles (2 triangles kept together with the perforations sealed). Slice each rectangle in half making 8 squares. Place each square into a muffin cup and carefully press into the sides of the cup, forming a bowl.

3. Crack an egg into each cup, top with bacon bits, cheddar, green onions, salt and pepper.

4. Bake for 13-15 minutes, depending on how much you want your egg cooked.



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

Tuesday, January 24, 2012

Baked Crab Rangoon



'Baked Crab Rangoon'

Ingredients

2 tablespoons sour cream
8 oz cream cheese, softened
1 scallion, thinly sliced
1 garlic clove, minced
1/4 teaspoon ground ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 cup crab meat, drained
wonton wrappers

Directions

1. Heat oven to 415. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.

2. In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat.

3. Lay a wonton wrapper on your work surface. Place 1-2 teaspoons of the filling in the center of the wrapper (do not overfill), then brush two adjacent sides of the wrapper lightly with water. Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.

4. Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake for about 12 minutes, or until the edges are golden brown and crisp. Serve with dipping sauce of choice.

***PRINT RECIPE***


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Monday, January 23, 2012

South of the Border Sandwiches

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'South of the Border Sandwiches'

Ingredients

1 loaf French bread, cut into 3/4" thick slices
1/2 cup black olives, chopped (I bought mine already chopped in a small can)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup green onions, chopped
1 pound thin sliced deli turkey
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
3/4 cup cheddar cheese, shredded
3/4 cup pepper jack or Monterey Jack cheese, shredded

Directions

1. Heat oven to 350 degrees

2. In a bowl combine olives, chili powder, cumin, and salt...set aside 2 tablespoons of this mixture. Add the mayonnaise, sour cream, and green onions to the remaining olive mixture. 

3. Place bread on a greased baking sheet and spread 1 tablespoon of the mayonnaise mixture on each slice. Top with slices of turkey and tomatoes. Top with avocados and cheeses. Sprinkle with the reserved 2 Tablespoons of olive mixture. Bake for 15 min.


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Friday, January 20, 2012

Blueberry Yogurt Granola Parfait



'Blueberry Yogurt Granola Parfait'

Ingredients

1 cup frozen blueberries
1 cup vanilla yogurt
1 cup granola (your favorite kind)
1 tsp honey

Directions

1. Place the frozen blueberries in a microwave-safe bowl and heat on the defrost mode until the blueberries are soft and have released some juice (about 3 minutes)

2. In a small glass or bowl, scoop half of the blueberries and juices into the bottom.

3. Layer with the yogurt, granola, honey, and more blueberries.

4. Serve. Stir together before eating, if you wish.

***PRINT RECIPE***



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Wednesday, January 18, 2012

Poached Egg on Toast with Chipotle Mayonnaise, Bacon & Avocado



'Poached Egg on Toast with Chipotle Mayonnaise, Bacon & Avocado'

Ingredients

Bottle of chipotle mayonnaise
1 chipotle pepper*
1 tsp adobo sauce*
2 tsp fresh lime juice
8 slices crusty bread
1 avocado, cut into 16 slices
4 slices bacon, cooked until crispy (or pre-cooked bacon)
8 eggs
1/4 cup finely chopped parsley or cilantro

Directions

1. For the chipotle mayonnaise: In a medium bowl, stir to combine mayonnaise and lime juice. If you'd like a spicier mayo, add a chipotle pepper and adobo sauce.

2. Toast bread until golden brown. Spread 1 tablespoon chipotle mayonnaise on each piece of toast. Top each with 2 slices avocado and two pieces of bacon, torn in half to fir on the bread.

3. Poach eggs. Lay one poached egg on top of each piece of toast. Garnish with parsley or cilantro, if desired. Serve immediately.




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Tuesday, January 17, 2012

Fried Oreo's



'Fried Oreo's'

Ingredients

1 (20 ounce) package Oreo cookies
2 cups Bisquick
2 eggs
1 1/2 cups milk
3 teaspoons oil
vegetable oil (enough for deep frying)

Directions

1. Blend Bisquick, eggs, milk, and 3 tsp oil until smooth.

2. Preheat your deep fryer to about 375°F (use a thermometer if you wish to deep fry in a pan).

3. Dip the cookies in the batter mixture until totally covered and then place in the hot oil (cookies will float).

4. Keep checking and turn over the cookie when bottom side of Oreo is brown (about 2 minutes).

5. Keep a close watch because it only takes a short time to brown.

6. Remove cookies and eat warm. Sprinkle with Powered sugar if desired.

***PRINT RECIPE***


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Monday, January 16, 2012

Bacon Pancakes



'Bacon Pancakes'

Ingredients

8 pieces bacon, cooked
1 ½ cup pancake mix
3 tablespoons oil
1 egg

Directions

1. Whisk together the ingredients for the pancake batter. Allow to sit.

2. On a hot griddle or large pan, cook the bacon. Remove to a paper towel and allow the grease to come off.

3.  Wipe the griddle or pan down with a paper towel. Depending on how much space you have, add a few pieces of bacon at a time and spoon a small portion of the pancake mix over each slice of bacon. Make sure the bacon is fully covered, but don't make them too thick.

4. Cooking on medium heat, flip pancakes after 2-3 minutes (you'll know they need flipped when the batter on the top becomes filled with little bubbles).

5. Remove to a plate and keep warm while cooking remaining pieces of bacon.

***PRINT RECIPE***

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Saturday, January 14, 2012

Fried Egg BLT

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'Fried Egg BLT'
Source (the site that gave me the idea, though I didn't use their recipe): Food and Wine

Ingredients

2-3 bacon slices (I bought the pre-cooked)
1 tomato; sliced
Iceberg lettuce
1 egg
1 tablespoon mayonnaise
Bread of choice; toasted
Slice of cheese (optional)

Directions

1. In a skillet, cook the bacon over medium heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain. (Skip this step if using pre-cooked bacon)

2. Spread the mayonnaise on both slices of toast, then top with  lettuce, bacon, tomato and cheese (if using).

3. In a small skillet sprayed with cooking spray, add the egg and fry over medium heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the sandwich, and top with remaining bread slice.



Friday, January 13, 2012

Chocolate Chip Oreo Brownies



'Chocolate Chip Oreo Brownies'

Ingredients

1 log of chocolate chip cookie dough
1 package Double Stuffed Oreos
1 box brownie mix with the chocolate syrup pouch
1/4 cup hot fudge topping
Vanilla ice cream (if desired)

Directions

1. Heat oven to 350.

2. Spread the cookie dough in the bottom of a greased  9×13 baking dish. Top with a layer of Oreo's.

3. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreo's.

4. Cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Brownies are down when a toothpick inserted 2″ from the edge comes out clean or with moist pieces clinging to it. Let cool completely before cutting and serve with vanilla ice cream.

**To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients. Enjoy!**

***PRINT RECIPE***


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Thursday, January 12, 2012

Three Cheese Balsamic Pancetta Mac N Cheese

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'Three Cheese Balsamic Pancetta Mac n Cheese'

Ingredients

2 packages of thinly sliced pancetta ( 3 ounces each)
2 tablespoons balsamic vinegar, separated
4 tablespoons butter
4 tablespoons flour
2 teaspoons fresh rosemary, minced
2 1/2 cups whole milk, warmed
1/2 cup half and half, warmed
6 ounces gouda cheese, shredded
4 ounces fontina cheese, shredded
2 ounces smoked gouda cheese, shredded
10 ounces cavatappi (corkscrew) pasta
salt and fresh cracked pepper, to taste

Directions

1. Heat oven to 400. Place a large pot of water (for the pasta) over high heat and cover. Roll up the pancetta slices and slice into strips with a sharp knife. In a large pan over medium heat, cook the pancetta strips until just starting to crisp, about 3-4 minutes, drizzle 1 tablespoon of the balsamic vinegar over the pancetta and stir. Allow the cooked pancetta to drain on a paper towel and set aside.
2. In a medium sized saucepan over medium heat, melt the butter. When the butter has melted, whisk in the 4 tablespoons of flour. Continue to cook and whisk the flour for about 30 seconds. Add the rosemary and continue to cook for another 30 seconds. Slowly pour in the warmed milk and half and half, continue to whisk continuously so that there are no lumps. Allow the sauce to come to a simmer, stirring constantly.

3. While waiting for the sauce to simmer, liberally salt the pot of boiling water. Add the pasta to the water and cook for about a minute less than package directions.

4. When the sauce has come to a simmer, stir in the 6 ounces of gouda, and the fontina cheese until melted and the sauce is smooth. Remove from heat and stir in about 1 tablespoon of balsamic vinegar, or more if you want a more pronounced flavor. Season with salt and pepper to taste. Drain the cooked pasta and stir into the cheese sauce until combined.

5. Pour the macaroni mixture into a 13x9 baking dish, and sprinkle with half of the smoked gouda. Top with the cooked pancetta and then the remaining smoked gouda.
6. Bake for 15 to 20 minutes, or until the topping is crisp and the cheese is bubbly. If the pancetta starts to get too dark, cover with a piece of aluminum foil. Serve hot.


Wednesday, January 11, 2012

Chipotle Bean Burritos

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'Chipotle Bean Burritos'
Source: My Recipes

Ingredients

1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chili powder
1/4 teaspoon salt
1/3 cup water
1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 flour tortillas (10 inches)
1 cup shredded Mexican Cheese blend
1 1/2 cups chopped tomato
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons sour cream

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chili powder and salt; cook 30 seconds, stirring constantly.

2. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

3. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla.

4. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

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Tuesday, January 10, 2012

Buffalo Chicken Tacos



'Buffalo Chicken Tacos'
Source: Mrs. Regueiro

Ingredients

1 pound boneless skinless chicken breasts, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce, plus extra for garnishment
1 Tablespoon olive oil
10 6-inch flour tortillas


Topping Ideas:

Shredded Lettuce
Diced onions
Avocado slices
Ranch dressing
Green onions, sliced thinly

Directions

1. Heat a large Dutch oven over medium-high heat.

2. In a large bowl combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

3. Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

4. Assemble 10 tacos, dividing the toppings evenly among each taco.

***PRINT RECIPE***


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Friday, January 6, 2012

Paula Deen's Shrimp Salad Sandwiches



'Paula Deen's Shrimp Salad Sandwiches'
Source: Paula Deen

Ingredients

1 pound cooked shrimp, peeled and de-veined
3 hard-boiled eggs, finely chopped
3 celery stalks, minced
1/2 cup mayonnaise
Dash onion salt
Salt and pepper
Seasoning salt
Celery salt
8 slices your choice bread, toasted
Lettuce and tomato slices, optional

Directions

1. Place shrimp in a food processor and pulse until finely minced (I just chopped mine with a knife. I wanted bigger chunks of shrimp).

2. Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; mix well. Add seasonings, to taste, and stir to combine.

3. Spread additional mayonnaise on both sides of bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired.



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

Thursday, January 5, 2012

Paula Deen's Mexican Chicken Casserole

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'Paula Deen's Mexican Chicken Casserole'
Source: Paula Deen

Ingredients

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese

Directions

1. Heat oven to 350 degrees.

2. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

3. In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake uncovered for 30 minutes.


Tuesday, January 3, 2012

Egg Nog French Toast

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'Egg Nog French Toast'

Ingredients

3-4 eggs
1/2 - 3/4 cup of egg nog
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon of butter, for frying
6 slices of thick bread (I used Challah Bread...also called Egg Bread)

Directions
1. Mix eggs, egg nog, vanilla, and salt in a shallow dipping dish 

2. Melt the butter in a pan over medium heat.

3. Dip the bread in the egg mixture, let it soak a few seconds, turning once. Place each slice into the pan and cook till golden brown on each side (about 3-4 minutes on each side) 

4. Enjoy with maple syrup or your favorite topping.

***PRINT RECIPE***


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Monday, January 2, 2012

Tomato Soup and Grilled Cheese Sandwiches

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'Tomato Soup and Grilled Cheese Sandwiches'
Source: Betty Crocker

Ingredients

2 lb fresh tomatoes (about 4 to 5 medium)
1 tablespoon olive oil
1 large onion, chopped
1 1/2 cups vegetable broth
1 can tomato paste (6 oz)
1 teaspoon salt
 1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper (cayenne)
 1/2 cup whipping cream
1/4 cup chopped fresh basil

Directions

1. In large saucepan, heat 3 quarts water to boiling. With sharp knife, cut shallow X in bottom of each tomato. Add to boiling water, 2 or 3 at a time, for 10 seconds. Using a slotted spoon, remove tomatoes from boiling water; immediately plunge into ice water until cold. Drain. Peel and chop tomatoes.

2. In heavy 3-quart saucepan, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring frequently, until tender. Stir in chopped tomatoes, broth, tomato paste, salt, nutmeg and red pepper. Heat to boiling; reduce heat. Simmer uncovered 5 minutes or until tomatoes are soft. Stir in whipping cream.

3. In blender or food processor, place 2 1/2 cups tomato mixture. Cover; blend on medium speed 30 seconds or until smooth. Pour mixture into large bowl. Repeat with remaining tomato mixture. Return pureed mixture to saucepan. Heat over medium heat, stirring frequently, until hot. Top each serving with basil.

4. Serve with Grilled Cheese Sandwiches.


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