Tuesday, January 31, 2012

Lemon Blueberry Muffins

Omg...these muffins were SOOOO good! I saw them in one of my recent Taste of Home magazines and thought they would be tasty. Well...they were definitely tasty. Lemons and blueberries mixed together in a muffin...can't go wrong there!

Now, I'm not gonna lie, these were a bit of a pain-in-the-butt to make, but that's probably just me. I do NOT like baking. If you notice, there are very few baked goods on this blog. I can do it, I just don't feel I'm very good at it, and I'm convinced that my lack of confidence shows in whatever it is I'm baking. I've never been good with electric mixers, flour, sugar, 'folding in' stuff...no thanks. Always makes me feel awkward and inept in the kitchen. But every now and again I'll put aside my baking discomfort and make something that looks good. In this case, I'm glad I did.

I planned to use fresh blueberries for these, but apparently when making my shopping list I entered in 'Frozen Blueberries' on my phone app, so that's what I bought (I have tunnel vision when grocery shopping. I buy exactly what's on the list...nothing more, nothing less). I just emptied the bag into a large bowl and defrosted them in the microwave for about 3 minutes. Worked out just fine. Oh, and the glaze isn't absolutely necessary. In fact, if I make these again I think I'll just skip it. It gets hard and breaks off anyway. The only thing it added to was the mess in my kitchen. Ok guys, I'm off to fold mounds of laundry (don't be jealous)...have a great week!


'Lemon Blueberry Muffins'
Source: Taste of Home


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

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


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.



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

Monday, January 30, 2012

French Onion Grilled Cheese Sandwich

Excited anticipation...extreme rage...pure bliss. Those were the range of emotions I went through while preparing this delicious little sandwich. I set out making this sandwich for myself for lunch all happy and excited to try it. I carefully sliced the onion all nice and thin. I lovingly shredded the two cheeses by hand while keeping an ever watchful eye on my caramelizing onions. Once everything was in place I turned to get my two slices of Italian bread, and THAT is where the extreme rage set in.

You see, my husband and son have this TERRIBLE habit of using things up and

1. Not telling me...


2. Leaving the empty container where it is.

When I turned to get my bread, what did I find? Four sorry little end pieces that were in no way going to make a yummy grilled cheese sandwich. I was livid. Luckily they were out bowling, so they escaped being beaten to death with the end pieces of a loaf of Italian Bread (I was angry enough...I could have made it happen).

SO...what was left. Well, I had some Cinnamon Raisin bread (on this sandwich? Ewwww), and a couple sub rolls. The sub roll it was. To make it possible to brown the bread I carefully sliced off the top and bottom portions of the roll, then sliced it in half. After buttering the top and bottom I placed in it the pan, loaded it up with the caramelized onions, both cheeses, and continued to make it as you would normally make a grilled cheese (being extra careful to flip it since it was so damn long).

Upon trying my first bite...back to pure bliss! All is forgiving! I no longer care to beat my family to death with bread (though there will be a serious bitch-out when they get home). I cannot get over how good this sandwich was...sub roll and all! You're probably looking at the ingredients thinking...'Really? You actually want me to shred my own cheese just for a grilled cheese sandwich??'...YES! Yes I do! You will NOT be disappointed! Whether you make it on Italian bread, sourdough bread, or a friggin ghetto-fabulous sub roll, just TRY IT! You'll thank me....you'll see ;)


'French Onion Grilled Cheese Sandwich'

(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


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.



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

Friday, January 27, 2012

Avocado, Cream Cheese, and Salsa Pockets

This another recipe made at my sister's suggestion. I'm thinking I'll just let her pick all my recipes from now on, and I'll just cook them. Unfortunately since she lives 877 miles away, I can't share them with her. Only for another 6 months or so. Then we'll be stationed back in my beloved Rotten Groton and I'll get to live near all my friends and family again. At least for a couple years.

Knowing my new obsession with avocado's, this was an awesome recipe for her to suggest. Avocado, salsa, and cream cheese? Yes please! Now, I've never been a huge puff pastry fan, and I almost didn't use it here. I was >thisclose< to substituting crescent roll dough instead. After talking it over with my mother though, it was decided that crescent roll dough would probably be too 'heavy' for the filling. It just seemed like it should be in something light and fluffy.

This was SO easy to make and would be an awesome breakfast to make if you have guests staying with you. You don't even have to mix anything together! Just drop some mashed avocado onto a pastry square, top with cream cheese, then some salsa, and make a pocket...simple!

Chelsea, thank you again for another tasty breakfast recipe (Jesse would like me to pass along a big EWWWWW!! He was not impressed). Love you!!


'Avocado, Cream Cheese, and Salsa Pockets'


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


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.



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

Thursday, January 26, 2012

Cajun Turkey & Brie Panini

This one is for my sister. She sent this to me last week and I just had to make it. I love both Brie and panini (maybe not as much as she does, but still), so it was sure to be a hit. At first I was somewhat scandalized at the thought of not putting anything on the bread...no mayo or mustard...just dry bread?!... but the brie melted so nicely that nothing was needed.

I love trying new types of panini. Even though it's still just a sandwich, it's a fancy sandwich (in my world, panini is fancy), and there are so many yummy combinations to try (I have a Brie and Raspberry sandwich sitting on my to-be-made list that look awesome!).

Anyway, thank you Chelsea for the great recommendation! I've got a few other suggestions from her that I'm making this week and can't wait to try. Keep those links comin' girl! (You guys should see this Mini S'mores Hand Pie link she sent me today...DROOL!) Have a great rest of the day fantasizing about those ;)


'Cajun Turkey & Brie Panini'


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)


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

Ok, I know what you're thinking..."Really? AGAIN with the eggs baked into some type of dough?". Yes...I love eggs...deal with it. This was actually an accident. I didn't like dinner the other night so I decided to make myself something different. I was headed into the kitchen to make these, but I saw I didn't have any biscuits. I did have some crescent rolls that needed to be used though.

I actually prefer the crescent rolls to the biscuits. No matter how much you beat a biscuit out, it always starts to shrink back down, which is a huge pain when you're trying to push it into a muffin cup and get it to hold an egg. When using crescents, just keep two triangles together to form a rectangle and seal the perforations. Slice that rectangle right down the middle so you have two squares. Put each square into it's own little muffin cup and gently press down to mold it to the sides.

Since crescent dough isn't as elastic-y as biscuit dough it holds it's shape and allows you to take your time preparing them. As for the rest of the recipe...it's identical to this one. That's just what I like in mine though. You can add whatever you want...your cheese of choice, sausage instead of bacon, maybe some diced ham or tomatoes. Ok...I promise I'll let a few more months go before I try baking an egg into something new :)


'Crescent Egg Puffs'
Source: Myself


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


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.


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

Tuesday, January 24, 2012

Baked Crab Rangoon

I looooove crab rangoon. I always order it whenever we get Chinese. The problem I have with the rangoon from the Chinese place is that it's usually in that star shape. The means there's a whole bunch of crispy shell at one end, and just a little bit of crabby goodness at the other. I prefer more crabby goodness, less crispy shell.

I've seen a few variations of this recipe running around on Pinterest and I decided to give this one a try. It was an easy recipe to make, but definitely requires patience to put together. Wonton's are NOT a whole lot of fun to work with, not to mention that you get about 4,736 in a package...I used 12. Not sure what I'm gonna do with the other 4,724. (BTW, wonton wrappers are usually found in the produce section of your grocery store. Mine were near the bean sprouts).

I do feel the need to repeat what was said on the blog that I got this recipe from though...if you make these, make sure you seal those edges really well, otherwise filling will ooze out of the sides while cooking. Having read that I did my best to seal them completely. Even so some filling still came out (that could be from over-filling though).

Anyway, I'm glad I tried these, and they're definitely something I'd make again. I use just regular Raspberry Preserves heated up in the microwave for about 25 seconds as my dipping sauce, but you can use whatever you prefer.


'Baked Crab Rangoon'


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


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.



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

Monday, January 23, 2012

South of the Border Sandwiches

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I'm not a huge traditional sandwich kinda gal. I like panini's and some hot sandwiches (like cheesesteaks), but for the most part, I struggle with lunch. A plain old sandwich is just boring...a lot of times I find myself saying 'why bother?', and I end up skipping lunch altogether. Lately though, I've been on the hunt for some new and exciting lunch recipes. I figure between all the blogs I follow, and all the new blogs I find weekly, there's GOT to be something better than just a ham and cheese sandwich. Well...there is, and this is one such recipe.

As soon as I saw these yummy little sandwiches on Pinterest, I knew I had to have them. The black olive mayo sauce sounded so good (and was!), and avocados have become my new favorite thing. These sandwiches were a cinch to throw together and would make an excellent appetizer for any party or get together.

Jesse wasn't really a big fan, so he ended up with his normal PB&J, but Heath and I both LOVED them. This was such a great combination of flavors, and you can make as many or as little as you need. Let me just warn you though, these do NOT re-heat well. Actually, they don't re-heat at all, so don't even try it. I did...all you end up with is mushy bread and a brown avocado.

I'm so glad I found these. Not only did I find a tasty new recipe to add to my lunch favorites, but I also found a new blog to follow. This girl has a lot of great recipes, and as soon as I get find the time I plan to sit down and go through them all!


'South of the Border Sandwiches'


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


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.


Friday, January 20, 2012

Blueberry Yogurt Granola Parfait

Grrrrr...I had this post all typed and ready to go, but when I came on here to post it, I somehow deleted it. Annoying. ANYWAY! This is my second recipe in  row from Cookin'Canuck. I noticed this after finding the Poached Egg on Toast recipe below. As soon as I saw the pictures, I had to make it. I'm so glad I did...it was SO good. And crazy easy.

I did change some things around though. The first was the use of Agave Nectar. It took awhile, and I had help, but I finally located it at my local Publix. I (and the woman who helped me find it) just looked at it, both thinking 'Huh...looks a lot like really expensive honey'. So I didn't buy it. Instead I just used honey, and it was wonderful.

I also used regular Vanilla Yogurt instead of Greek yogurt. I tried the Greek stuff ONCE. It was one of the most vile things I have ever put in my mouth. It was nowhere near it's expiration date, but maybe I just got a bad batch. My mother loves it, swears it's wonderful, but I'm scared to try it again. The stuff I had was absolutely disgusting.

This was also the first time I've ever purchased loose granola, and let me just say, I will ALWAYS have some in the house from now on. I love it! I went with Bear Naked's Banana Nut (the banana and the blueberries were great together), and it added a so much flavor. I can't wait to try some of the others.

That's what I love about a breakfast such as this...it's simple, fast, and so versatile. Mix it up with various combinations of fruits, yogurt and granola flavors. Plus this kids will love it, especially if you let them put it together themselves. Jesse inhaled his!


'Blueberry Yogurt Granola Parfait'


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


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.




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

Wednesday, January 18, 2012

Poached Egg on Toast with Chipotle Mayonnaise, Bacon & Avocado

I found this recipe a few days ago on Pinterest and decided I needed to try it. I've never been a big fan of avocado, but since it's supposed to be super healthy, I figure I should try and eat some more of it. I didn't have huge expectations for this meal...I kind of thought it would be a little bland. HA! I could NOT have more wrong. This was excellent!

If you click on the link for Source, you can get the recipe how it was originally written. I, however, kind of jacked it up...in a good way though. Well, good for lazy people. She actually made her chipotle mayo using regular mayo, chipotle pepper, lime juice, and adobo sauce. I must have just glanced at that when I was making my shopping list, because I bought chipotle mayo already made (Kraft has all kinds of flavored mayo's...chipotle happens to be one of them).

You can either make it her way, which isn't difficult at all, or my way, by purchasing pre-made chipotle mayo and adding some lime juice to it. If you want to give it a kick, go ahead and add the chipotle pepper to it as well. It gives the whole dish a great flavor. I also used pre-cooked bacon, but that's no surprise. 

Oh, and my poached egg looks all chopped because I make mine in a pan. I can NOT for the life of me make a poached egg the regular way, so I bought a little egg poaching pan. It makes them come out in a perfect little circle (which is definitely more desirable than the gooey disgusting mass that is my regular poached egg, but not as photogenic, so I cut it). As for the ingredient measurements, I'm posting hers. I cut this down significantly though since I made it only for myself. It's simpe enough to adjust to your needs.


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


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


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

Many years ago at the annual Ledyard Fair in my hometown of Ledyard, CT, my friend Danelle introduced me to fried Oreo's. I was initially disgusted by the thought of frying a cookie, but she was pretty adamant about my trying one. Bliss...pure bliss. They were soooo good!

From then on, every fair we go to, I'm always on the lookout for fried Oreo's. I figured it was certainly possible to make these at home, but I thought it would make a huge mess, and I didn't feel like messin' with a batter and hot oil. Then I saw them pop up on (where else?) Pinterest. I pulled up the recipe and it sounded simple enough. I never thought to use Bisquick. I figured there was some special better I needed.

If you should find yourself with some Bisquick, some Oreo's, and some vegetable oil, then you need to try these. I just used a medium sized saucepan filled about half-way with oil, heated it on medium for about 5 minutes, then plopped the battered cookies right in. They take about 2 minutes on each side and I was able to do 5 at a time. Really, the mess was pretty minimal!

Strangely enough Jesse was not at ALL interested in these. He wanted plain Oreo's, so that left me to eat them...by myself since Heath was out of town. See that basket up there? I ate all but two. TWO. Yeeeeahhh...I was hurtin' for a bit afterwards, so take my advice...SHARE! Be sure that if you're making these, there are other's around who will help you eat them!  :)~


'Fried Oreo's'


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)


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.



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

Monday, January 16, 2012

Bacon Pancakes

This is why I love the Internet. You come across recipes such as this. So simple, yet so good. I've been meaning to make this for a couple weeks now, but every time I remembered it was about 7 at night. Finally yesterday, just as I was getting up to make French toast, this popped into my head. Let me just say, it was everything I thought it would be :)

Normally I would use regular bacon, but I have some pre-cooked stuff that I'm trying to use up. I gotta tell you, I recommend using that if you can. So much quicker and a lot less messy. Just heat your pan (no need for cooking spray), set your bacon in it (I was able to cook 3 at a time in my largest pan), and spoon your pancake batter across each piece of bacon.

I imagine most kiddo's will LOVE this...I know Jesse sure did! Heath was pretty bummed that I didn't make this while he was home, but oh well. He's currently golfing with friends down in Disney World, so I have very little sympathy for him :)

Have a great week!!


'Bacon Pancakes'


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


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.




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

Saturday, January 14, 2012

Fried Egg BLT

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Now, I realize this isn't exactly a recipe, but I'm posting it because it's something that may not have occurred to some people to do. I was one of those people. I was surfing the web trying to get some new breakfast and lunch recipes when I happened upon this. I just about smacked myself right in the forehead and yelled 'Of COURSE!!"

I love BLTs...I LOVE eggs. Why in the world did pairing the two together not dawn on me sooner?! So easy, yet I just never thought of it. So that's why I'm sharing such a simple 'recipe' today. To bring awareness to others that this can be done.

For those of you who already knew of this, and have been doing it for years and are laughing at my ignorance...hush. For those of you who are right now smacking your hand to your forehead...you're welcome ;)~


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


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)


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

Ok...are you seeing this?! It should be illegal. Seriously, this dessert probably added about 1,000 unwanted pounds to my ass, but I don't care...it was SOOOOO worth it! I saw this on Pinterest last night, and today Jesse and I stopped off at the Publix to pick up everything we needed. I just HAD to make this.

Now I'll (of course) share the link of where I got this from, but I just want to say I took the lazy route. She actually made her chocolate chip cookie dough from scratch...I did not. I bought a roll of Tollhouse cookie dough, squeezed it out into the baking dish, and flattened it out with my fingers.

Also, she made hers in a 9x13 baking dish...I made mine in an 8x8. I just did NOT want that many of these evil little brownies starring at me from the kitchen counter. As it is I still have 5 of them in there...taunting me.

I absolutely recommend this. The girl who thought this up is both a genius, and the devil. I am NOT a big dessert kinda gal, but this just NEEDED to be made. Tell you what though, I think I won the 'Best Mom of the Year Award' from Jesse today for serving this up. To say he loved it would be a colossal understatement :) Enjoy!


'Chocolate Chip Oreo Brownies'


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)


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!**



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

Thursday, January 12, 2012

Three Cheese Balsamic Pancetta Mac N Cheese

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I loooove Mac n Cheese, and I've been on the hunt for the perfect homemade Mac n Cheese recipe for just about forever. My favorite recipe? The blue box. Yep...I love me some Kraft Mac n Cheese, and I am not ashamed to say it!

This recipe I saw on Pinterest and thought it sounded interesting. I like balsamic, and I've never cooked with Pancetta before, so I figured I'd give it a go. Unfortunately, it just wasn't a big hit in our house. Heath (who's not a big Mac n Cheese fan to begin with) and Jesse took one bite and flat-out refused to eat it. My Aunt Peggy happens to be in town for the week for a conference, and she came for dinner the night I made this. She said she liked it (though I'm convinced she was just being polite :)...as for myself, I liked it. Didn't love it, but I ate my whole bowl.

It's definitely different. I think that's what threw Heath and Jesse off so much. It's absolutely not your run-of-the-mill Mac n Cheese recipe. The balsamic and rosemary really add a unique flavor, so I'm willing to bet most little one's just won't like this.

So, while I realize this post seems to be all negative about this recipe, it really wasn't that bad. As I said, Peggy and I ate all of ours, but the boys just did not care for it. Eh...what are you gonna do? You win some, you lose some!


'Three Cheese Balsamic Pancetta Mac n Cheese'


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


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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As soon as I saw this recipe, I knew I needed to make it. Heath loves Mexican, and I love bean burritos. These were super easy, and really good. Heath thought they were kind of boring, but he likes his Mexican to have some heat to it. I absolutely do not. You can always spice it up to your liking though buy adding some Tabasco or some other hot sauce. Or, if you're family doesn't mind, just cook it right into the beans.

Even Jesse, who's been uber picky lately, ate some of it (with enough tomatoes and sour cream, I think he'll eat anything). This is definitely a recipe I'll keep around for an easy night of cooking. Ya know, I have to wonder...what did I do before Pinterest? That's where I found this recipe (as well as MANY others I've tried recently), and I just love how many different and wonderful recipes are to be found on that site. The only downside though is that I spend WAY too much time pinning when I should be doing other things!

Have a great day guys!


'Chipotle Bean Burritos'
Source: My Recipes


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


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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