Wednesday, February 29, 2012

Blueberry Oatmeal Maple Smoothie

Drinkable blueberry oatmeal...that's exactly what this smoothie tasted like. It was delicious! I love smoothies of pretty much all flavors, and blueberry is one of my favorites, but this was the first time I ever put oats into one.

I followed the recipe when it came to mixing the 1/2 cup of oats and the cup of yogurt, but then in the morning, since I was making this for just myself, I only put half of that mixture into a blender. I then halved the rest of the ingredients and it was perfect for just one person. It made all of what is in that cup above...not one drop more. And since I only used half of the yogurt/oat mixture, I can have this for breakfast again tomorrow!

If you're a smoothie, blueberry, or oatmeal lover, than I definitely recommend trying this. It's super easy and very filling. The hardest thing about this is remembering to mix the oats and yogurt and put it in the fridge overnight. I wanted this for about 3 mornings in a row until I finally just left myself a huge note on the fridge to remind myself to prep it the night before :)


'Blueberry Oatmeal Maple Smoothie'


1/2 cup rolled oats
1 cup yogurt
1 cup blueberries (fresh or frozen...I used fresh)
2 tablespoon maple syrup
1 cup milk (or any other liquid you prefer, such as apple or orange juice)


1. Mix the rolled oats into the yogurt and let sit in the fridge over night, covered.

2. Puree everything in a blender.

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Tuesday, February 28, 2012

Stuffed Pizza Rolls

For two people who do not like pizza (myself and Jesse) we sure did scarf down these rolls! Even though I know Jesse hates pizza, I still wanted to give these a try since they were something different. I'm glad I did cause we all really liked them.

What's nice about recipes like this is that you can do whatever you want with it. The girl I got this from stuffed hers with pepperoni and mozzarella. Since I despise pepperoni, I stuffed mine with sausage crumbles and mozzarella cubes (I got the Jimmy Dean pre-cooked crumbles to make things easier), and they were awesome.

If you really want to get fancy you could chop up some green pepper and onion and toss that's really just personal preference. One thing though...whatever cheese you decide to go with, whether it be mozzarella or cheddar, I highly recommend buying a little block of it and cutting it into cubes. It's a heck of a lot less messier than using shredded cheese. Unless you're looking to use up some shredded cheese you have lying around. In that case, it would makes sense.


'Stuffed Pizza Rolls'


1 roll refrigerated pizza dough
marinara sauce 
3 Tablespoons grated Parmesan cheese
1 Tablespoon melted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
8-12 ounces mozzarella cheese, diced or grated
Pizza toppings of your choice
(ham, pineapple, pepperoni slices, sausage, etc.)


1. Heat oven to 425 degrees and lightly spray a baking dish or large pie plate. 

2. Unroll pizza onto a lightly floured surface and press into a large rectangle. Cut rectangle into 12 squares. Place sausage and 2 cheese cubes (or desired toppings) into the center of each square. Gather the four corners up and pinch closed to create a ball. Place each ball seam side down in the baking dish. Repeat with the remaining 11 squares.

3. In a small dish stir melted butter, garlic powder, and Italian seasonings together. Brush tops of rolls with melted butter mixture, then sprinkle Parmesan cheese evenly over rolls.
4. Bake for 15-18 minutes or until rolls are golden brown. Serve with warm marinara sauce for dipping.

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Monday, February 27, 2012

Mini S'more Pies

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My sister sent me this recipe awhile back and I couldn't wait to try it. I love s'mores, and baking them into a mini pie sounded just about perfect...and it was. It soooo was.

Just be warned though, these are pretty time consuming to put together (at least to someone like me, whose idea of baking is mixing together a box of cookie mix). Brushing the butter onto each individual round, then covering each side in the gram cracker mixture can be a bit slow going, but it was totally worth it.

Unfortunately when I was making my grocery list, I forgot to add Gram Crackers to it. I almost didn't make this till I noticed I had some chocolate chip Teddy Grahams in the cabinet. Jesse wasn't too happy about it, but I pounded what was left in the box into tiny little crumbs and used that instead. Worked out pretty well, if I do say so myself! After taking his first bite of one of these pies, Jesse quickly forgave me :)

So thanks again Chels for another yummy recipe! Keep 'em comin'!

'Mini S'more Pies'
Source: Betty Crocker



1 box refrigerated pie crust, softened as directed on box
1/2 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons butter, melted


1/2 cup marshmallow Fluff
2 tablespoons cream cheese, softened (1 oz)
2 tablespoons sugar
1/2 cup chocolate chips


1. Heat oven to 425. Line a cookie sheet with parchment paper or foil.
2. Unroll pie crusts. With 3-inch round cutter (I used the top of a drinking glass), cut 8 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat. Place 8 coated pie crust rounds on cookie sheet.
3. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 8 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.
4. Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.

Friday, February 24, 2012

PBJ Banana Dog

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I came across a grainy photo of this little concoction on Pinterest last week. I clicked it, but it led to nowhere. Just a random photo someone nabbed from the web somewhere. I have no idea where the Pinned photo originated from, or where the recipe originally came from, but it's genius. Pure. Genius.

I described this to my husband the other day as a snack I'd be making for Jesse sometime this week. He said it sounded absolutely disgusting and Jesse would take one bite and toss it. HA! Shows what he knows! I made this for him when he came home from school yesterday...absolutely devoured it! He was a peanut buttery banana smeared mess afterwards, but there wasn't one single crumb left on that plate!

So Mom's, if you've got little one's who love their PB&J, and you want to sneak a little more fruit into their diet, then I suggest giving this bad-boy a whirl. To say Jesse enjoyed this would be a colossal understatement. I will definitely be making this again and again. Plus, it's an awesome way to use up hot dog buns!


'PBJ Banana Dog'
Source: Pinterest


Peanut Butter
Hot Dog Buns


Yeeeeeah...I think this is pretty self explanatory. Enjoy!  :)


Thursday, February 23, 2012

Veggie Wraps

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While I would like to categorize these as 'healthy', most health nuts would probably strongly disagree with me. Sure there's carrots and broccoli.....mixed into a whole container of cream cheese! I love cream cheese. You could smear a big 'ol glob of cream cheese onto an old shoe and I'd devour it happily for breakfast.

There is such a thing though as to much cream cheese though...and these wraps were pretty much there. The original recipe that I followed called for only 1/4 cup of chopped broccoli and carrots. I'm upping that to 1/3 cup. You could add even more than that if you want. Don't get me wrong, these were really good, and definitely something that I'd make again, but adding more veggies certainly wouldn't hurt.

You could also use fat-free cream cheese...I'm sure that would help with those looking to make this a bit healthier. Personally I've never tried fat-free cream cheese, so I have no idea how it would affect the taste, but it's probably not that big a difference.

This is another one of those recipes that's great for either a quick lunch idea, or for appetizers. Cut them into bite-sized pieces, add a toothpick and BAM! Instant finger food!


'Veggie Wraps'
Source: Adapted from New To Veggie World


8 ounces cream cheese, softened
1/4 teaspoon dill weed
1/4 teaspoon garlic powder
1 bunch green onions
1/3 cup chopped shredded carrots
1/3 cup chopped broccoli
4-6 flour tortillas


1. Mix cream cheese, dill weed, and garlic powder until well blended.

2. Chop onions, carrots, and broccoli and add to cream cheese mixture.

3. Spread evenly over tortillas. Roll tortillas and cut into one inch segments.


Wednesday, February 22, 2012

Parmesan Baked Eggs

I can not believe how much I loved this breakfast. Seriously...L-O-V-E-D it! I expected to like it (you know how I love my eggs), but I'm really not that crazy about Parmesan cheese. I thought it would be something I'd make once, just to try, than move on. Nope...this will also be my breakfast tomorrow. And most likely the next day as well.

Now, I realize you may be looking at that picture thinking, 'Ummm...those eggs are NOT cooked'. Yes, they are. I promise. The girl I got this from (her name is Lindsay over at Pinch Of Yum) spent a LOT of time and energy coming up with the absolute perfect cooking time. I made these eggs exactly as stated (though I do believe I added just a tad too much heavy cream to my ramekin, which could also contribute to this looking a little 'liquid-y'), and the eggs were perfect.

You've also got to remember that there's the herbed butter in there too, so that also affects the consistency. Normally, I absolutely would have used the fresh herbs that the recipe calls for, but since I forgot to pick them up when I was at the store, I used dried instead. If it's this good with the dried herbs, I'm sure it's even better with the fresh stuff, so I'd recommend using them if you've got them.

I toasted up two pieces of Italian bread, cut them in half and used my fork to scoop the buttery, eggy goodness onto my bread, and ate the whole thing that way. So...Friggin...Good. Even with the Parmesan, which I sprinkled on right before serving it.

Lindsay, I don't know you, and you don't know me, but I think I may love you. Thank you so much for sharing your amazing breakfast recipe! This is something that I will be making a lot in the future. Starting with the rest of this week!


'Parmesan Baked Eggs'
Source: Pinch Of Yum


1/2 tablespoon butter
1/2 teaspoon oil
1 green onion, minced
1 tablespoon fresh rosemary, minced
1/2 tablespoon fresh thyme, minced
1/2 teaspoon sea salt
6 eggs
1 tablespoon heavy cream
freshly grated Parmesan cheese


1. In a small saucepan, heat butter and oil. Add green onion and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery.

2. Heat the oven to 375. Place a small pat of butter (about 1 teaspoon) in the bottom of each of 3 ramekins. Place in oven until butter is melted.

3. Remove ramekins from oven, add 1 teaspoon of cream to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.

4. Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with salt and pepper.

**A Note From Pinch Of Yum Included With Her Directions**

I found the timing of this to be really important – down to the minute. The eggs might look like they aren't done if they are runny on top, but that can just be the cream rising to the top of the ramekin. If you cook these too long, the yolks get hard and they aren't as good. Also, if you want the cheese to be melted on top, add the cheese before putting the ramekins in the oven. I didn't do this because it made it trickier to see if the eggs were done or not.

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Tuesday, February 21, 2012

Banana Nutella Ice Cream

"Really?? Another Nutella recipe" say? Well, I figure since I've got the stuff, I might as well use it. This is another recipe I found on (you guessed it...) Pinterest, and for only two ingredients, I can't believe how good and easy this was!

I picked up these Mickey popsicle molds during one of our recent trips to Disney. I imagined all the wonderfully tasty popsicles I was gonna make...all the healthy fruit pops I was planning to experiment with. Yeeeah... that hasn't exactly happened yet, so I was definitely psyched to take them out of the cabinet, dust them off and use them for this. You don't have to have molds, you can always just pour the mixture into a few ramekins (as long as they're freezer safe) and just have regular ice cream.

Let me warn you though, this is a very rich and heavy ice cream. One popsicle was MORE than enough to satisfy me. Jesse got through about half of one. He liked it, but they certainly are filling.

Well, I'm almost done with that container of Nutella so you can expect one, maybe two more Nutella recipes from me sometime in the near future, but then I more for a few months. It's hard not to use it all the time though, it's just so damn good!  :)


'Banana Nutella Ice Cream'


3 Bananas
1/2 cup of Nutella


1. Place the bananas and the Nutella into a blender and blend until completely smooth.

2. Pour the mixture into popsicle molds or a freezer safe container and freeze for several hours.

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Monday, February 20, 2012

Corn Dog Muffins

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I saw these on Pinterest and thought they would be a cut idea for Jesse's birthday lunch yesterday. He loooooved them! I'm so glad since he's all of a sudden turned into a super picky eater. Completely out of the blue...not sure why.

I followed the recipe and made my own corn muffin mix (mainly because I needed to get rid of some cornmeal I had in my cabinet) and got 12 muffins, with batter left over (I think you'll get 24 using all the batter). While this didn't take much time to put together, you could always use packaged corn muffin mix to make it even quicker. That would make this incredibly easy and would also make less muffins if you don't need 12 of them.

The original recipe also calls for a mini muffin pan. Yeeeeeah...I don't have one of those, so I just used a regular muffin pan. Worked just fine. I filled the muffin cups about half-way then popped a hot dog piece in the center.

I'm so glad I found these! They're a super easy kid-friendly recipe that I know I'll make again and again (though probably with a bag of corn muffin mix since I don't need so many). Hey...if Jesse'll eat it, I'll make as often as he wants!


'Corn Dog Muffins'


1/2 cup melted butter
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1.5″ bites


1. Heat oven to 375. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
3. Spray a muffin tin with non-stick spray, and spoon 2-3 tablespoon of batter into each muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.



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

Saturday, February 18, 2012

I Finally Made A Facebook Page!

I'm not sure what in the world took me so long, but I finally made a Facebook page for 'Kitchen Life...'! Setting it up has taken a lot more time than I expected, but I wanted to do it right, so I don't mind.

Why now, you ask? Well, I noticed the other day how all my favorite blogs had 'Follow Me On Facebook' links...I'd of course seen them before, but for some reason always assumed it was their personal FB pages (I can be a bit slow sometimes). When I actually took the time to click and see where they lead, I thought it was a great idea! Now I can get all my favorite blog updates straight on my wall!! (Yes, I did just crawl out from under a rock, thankyouverymuch)

SO! For anyone who's interested, here's the link to my 'Kitchen Life' Facebook page...

...a huge thank you to all my friends who already added me. I get so excited when I find new recipes that are good, and I can't wait to share them my friends. That was the whole reason I started this blog in the first place, was to have one go-to place to share new recipes with people (well, actually it started because my extremely pushy friend Lindsay just would NOT let up until I started a blog, but that's neither here nor there...)

Ok guys, hope you all have a great weekend! I have a birthday cake to make and presents to wrap for my sweet little guy who's turning 4 tomorrow! Still can't believe it. He needs to stop growing up...seriously.

Friday, February 17, 2012

Apple Pancake Rings

Apple rings dipped in Bisquick, sprinkled with cinnamon sugar, then covered in was a tasty breakfast.

I saw this on Pinterest awhile ago and wanted to make it, but then forgot about it. I'm so glad I went through my recipe boards looking for recipes this week, cause I stumbled on it again. If you can slice an apple and mix together some Bisquick mix, then you can make this breakfast.

I did need to buy a straight apple corer, but I was able to find that at the grocery store, so no worries there. While sprinkling the cinnamon sugar on at the end isn't totally necessary, I definitely recommend well as the maple syrup. I took a bite without syrup and it was way too dry.

I'm most likely gonna make this again this coming weekend. I think it's something that Jesse will really enjoy since he loves both apples and pancakes. This is definitely a kid-friendly recipe, one that you can even have the kids help you make! I know I've said it about a million times, but I'll say it again...I love Pinterest :)


'Apple Pancake Rings'
Source: Adapted from New To Veggie World


1 cup Bisquick baking mix
1 egg
1/2 cup milk
1 teaspoon pumpkin pie spice
Zest of 1/2 a lemon
2 medium apples, pared and cored
1 tablespoon cinnamon sugar


1. Whisk together baking mix, egg, and milk until smooth. Add pumpkin pie spice and lemon zest to batter and mix until incorporated.

2. Core and cut apples width-wise into 1/8″ slices. Dip apple slices into the batter and place on a heated greased griddle or skillet. Cook on medium-hot heat until golden brown (about 2 minutes per side).

3. Sprinkle with cinnamon sugar and serve hot with syrup.



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

Thursday, February 16, 2012

Roasted Grapes with Thyme and Ricotta on Grilled Bread

Ok...technically, this is an appetizer. At least that's how I would categorized it.  I, however, chose to make it my lunch. I'm always on my own for lunch since Jesse eats a big one at play-care every day, and Heath is at work. Sandwiches and salads get old, so now I've started trolling the web for yummy appetizers that I can turn into my lunch...this is just such a recipe.

Out-friggin-standing. That's what this was. And so stinkin' easy! Well...when you make it my way it's easy. If you follow the source of where I got this from, she actually made her own ricotta cheese. Yeah...not in a million years is that happening over here.

I've never roasted grapes before, but now that I've had them I want to put them on everything! They're so juicy and flavorful...yum! So...while this is an awesome appetizer (one I will definitely be making the very next time I have company over), this was also an excellent lunch. Whenever and whatever you choose to make this for...enjoy!


'Roasted Grapes with Thyme and Ricotta on Grilled Bread'


red grapes
olive oil
fresh thyme sprigs
loaf of French bread, sliced into 1/2-inch thick pieces
olive oil
ricotta cheese


1. Heat oven to 450. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst.

2. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.

3. Assemble the open-faced sandwiches: Spread ricotta over bread (I heated mine in the microwave for 20-25 seconds so as not to put cold cheese on the warm bread). Top with roasted grapes. Discard thyme sprigs and sprinkle with fresh (non-cooked) thyme leaves.


Wednesday, February 15, 2012

Cream Cheese and Chive Scrambled Eggs

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Well...this was SUPPOSED to be an omelet, however since I suck at making omelet's I changed the recipe (while in the process of cooking it) to scrambled eggs, something I happen to excel at. I read the directions very carefully and attempted to make it the right way, but I just new it was going to be a mess. It's fine. I'm perfectly happy with scrambled eggs...four of them may have been a bit much, but it's cool.

I've been putting cream cheese in my scrambled eggs for yeeeeeaaars. It's something my Mom does every now and again, so I picked it up from her. Usually when I do it though, it's to make a burrito. Scrambled eggs with cream cheese, salt and pepper rolled into a warm tortilla...good stuff.

The fresh chives really added a great flavor to these eggs, so if you have some leftover from another recipe and are looking for something to do with them, try this. They lazy part of my mind (which happens to be a very large part) is wondering how Onion and Chive cream cheese would taste. I imagine it would have just as much flavor, but with less work. Hmmm....gonna have to try that one of these days!


'Cream Cheese and Chive Scrambled Eggs'
Source: Adapted from Taste of Home


4 eggs
2 tablespoons minced chives
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces cream cheese, cubed


1. Over medium heat, heat a skillet sprayed with cooking spray (or melt butter in the pan...whichever you prefer).

2. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet.

3. As eggs begin to set, push cooked edges toward the center, letting uncooked portion flow underneath. Sprinkle the cream cheese over the eggs and continue to scramble until the cheese has melted and eggs have reached desired doneness.

Tuesday, February 14, 2012

Nutella Strawberry Shortcake Cups

Happy Valentine's Day!! I've gotta be honest, I really couldn't care less about this holiday, but since it comes around every year, I at least acknowledge it. Heath and Jesse usually 'surprise' me with the required flowers and heart-shaped box of chocolates, but it's not necessary. I don't need a specific day for them to tell me they love me and to bask in my awesomeness...they can do that all year.

Now these....these I dreamed up while lying on my death-bed the other night fighting what I believe to be the plague, but is most likely just a really bad head cold. After the tremendous success of the Banana Pie Cups, I was thinking of what other dessert would be good in a cup (I really dig the whole 'cup' thing since everyone gets their own individual it looks pretty).

I considered doing a chocolate version, but I just wasn't feeling a whole cup of chocolate. After finishing off the rest of the strawberries from the Nutella French Toast, I realized how long it had been since I'd had fresh strawberries, and I wanted more. That's when the Strawberry Shortcake popped into my head. With only 3 parts it's perfect as a cup dessert! The Nutella I added at the last minute because it happened to be on the same shelf as the sugar. I saw it and though 'Why not?' in it went. It was very good, so glad I added it.

Ok guys, whether you love it or hate it, I wish you a wonderful Valentine's Day with your loved ones! I'm off to fill up on cold medicine and half a box chocolates, then hopefully pass out into a blissful sleep surrounded by tissues in my bunny suite (aka: my pink Hoodie-Footie). I know...I am one sexy Mama on Valentine's Day.


'Nutella Strawberry Shortcake Cups'
Source: Myself (though I'm sure I'm not the first person to think this up)


1 pound fresh strawberries
1 package of shortcake cakes (mine had 6 in the pack)
Whip cream (I used Cool Whip cause that's my favorite)
4 tablespoons of Nutella
3 tablespoons sugar
1 tablespoon lemon juice


1. Slice the strawberries and place in a medium bowl. Add the sugar and lemon juice and stir to coat all the strawberries.Set aside.

2. Cut one of the shortcakes into large chunks. Place in the bottom of a large glass or Ball canning jar. Top with a couple spoonfuls of strawberries, one tablespoon of Nutella, the whip cream*. Top with half of a a chopped shortcake, another spoonful of strawberries, one tablespoon of Nutella and whip cream.

3. Garnish with a whole strawberry if desired. Makes 2 cups when placed in Ball jars. You can always do only one layer in a smaller glass and get a couple more.

*To make getting the whip cream into the cups less messy, I spoon a bunch of it into the corner of a plastic baggie, snip off a small piece of the corner, then use it as a pipping bag. MUCH cleaner than spooning it into the jars.*

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Monday, February 13, 2012

Roasted Portobello Mushroom Caps with Eggs

I had every intention of making this for breakfast, but Jesse and I got back from our Disney trip Friday afternoon, and Heath got back from Norfolk about the same time, and since we had NO food in the house I had to go grocery shopping. Enough for a few days...just to get me to Tuesday, an acceptable shopping day (I HATE shopping on weekends or afternoons. The store is MUCH more crowded than my normal 8:30am on a weekday).

I ended up making this for dinner for myself Friday night. It was really good! Pretty basic. There's no surprise flavors with this one. Portobello mushroom, egg, salt, pepper, and olive oil. Not much to it. You know I'm always looking for new breakfast ideas, and this jumped out at me because it was such a different combination than the normal 'bacon and eggs'.

I'm glad I tried it! I don't get nearly enough mushrooms in my diet, so this is a nice recipe to have in my collection. Alright guys, have a great week!


'Roasted Portobello with Eggs'


4 Portobello Mushroom Caps
4 Eggs
1 tbsp. Olive Oil
1/4 tsp. Salt
1/8 tsp. Pepper


1. Heat oven to 375. Lightly brush any dirt from the mushroom caps with a damp towel.
    2. Season the mushrooms with olive oil, salt and pepper.
    3. Bake mushrooms the mushrooms bottom-up for 15-20 minutes or until tender.
    4. Cook eggs as desired and place on top of the baked mushrooms.
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Sunday, February 12, 2012

Nutella French Toast with Strawberries

Look at this. Just...look at it. You need this. You know you do. And with Valentine's Day 2 days away, now is the perfect time! Doesn't that just scream 'I love you!'?

This tasted exactly like a chocolate covered strawberry, but in breakfast form. It was soooooooo stinkin' good. Definitely in the top 5 'Best Breakfast's Ever'...and it's not even eggs!

If you're a fan of Nutella, then this is definitely a recipe for you. Chocolate and strawberries...they were made for each other. I will absolutely be making this again...soon. Like, tomorrow :)

 Well, hope you all have a wonderfully romantical Valentine's Day and a great week!


'Nutella French Toast with Strawberries'


1 cup sliced strawberries
2 teaspoons sugar
Juice of half a lemon
4 slices of bread (I used Italian)
About 1/2 cup Nutella
1 large egg
3/4 cup milk
2 tablespoons melted butter
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
butter (for the pan)
Powdered sugar for serving


1. Combine the strawberries, sugar and lemon juice in a bowl. Toss to coat and set aside to macerate at room temperature.

2. Spread desired amount of Nutella over 2 slices of bread. Top each with the remaining bread. Heat a large skillet over medium heat.

3. In a shallow dish or pie plate, whisk together the egg and milk. Whisk in the melted butter, vanilla, cinnamon and salt. Add 1 tablespoon of butter to the heated skillet and swirl to coat.

4. Dip each sandwich into the egg mixture, soaking for 30 to 40 seconds per side. Add the slices to the pan in a single layer, taking care not to crowd the skillet. Cook for 1-2 minutes, until light golden brown. Flip and continue cooking an additional 1-2 minutes. Add more butter as needed.

5. Transfer to a plate, dust with powdered sugar, then top with strawberries. Serve immediately.



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

Sunday, February 5, 2012

Rosemary Apple Butter Grilled Cheese Sandwich

Ok, so I lied. One more post to share before Jesse and I take off on our Mama/Son Disney Extravaganza tomorrow :)

I forgot I had this recipe to make this week, so I had it for lunch this afternoon...good stuff right there. I LOVE grilled cheese sandwiches and have surfing the web lately for some new and different ideas. I believe I found this one on FoodGawker, and the use of Apple Butter totally caught my attention.

Apple Butter is something I discovered only since living down south. I'm sure they sell it in the Northeast, but I don't remember ever seeing it. I know my own family never used it and I don't remember any of my friends having it at their house either. My husband loves the stuff, he grew up with it, so we always seem to have a huge jar of it in the fridge.

The fresh rosemary was a nice touch too. The original recipe called for sliced cheddar cheese, but I switched mine to muenster cheese. I just prefer the way it's the perfect 'grilled cheese cheese'.

Ok guys...I swear, I'm done for the week. I've got 437 loads of laundry to fold, a suitcase to pack, and a Superbowl to watch (GO PATS!!!). Have a great week!!


'Rosemary Apple Butter Grilled Cheese Sandwich'
Source: Adapted from Framed Cooks


2 slices of your favorite bread (I used Italian)
One teaspoon butter, softened
1 tablespoon apple butter
One teaspoon fresh rosemary leaves
Sliced Muenster cheese


 1. Smooth butter over one side of each bread slice; top other sides evenly with apple butter. Sprinkle rosemary over the side of the bread that is coated with apple butter. Top with sliced cheese and remaining bread slice, buttered side up.

2. Heat nonstick skillet over medium-high heat. When hot, turn down heat to medium and grill sandwich 5 minutes on each side or until golden brown.


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

Saturday, February 4, 2012

Honey Butter Spread

Ok, I admit...this isn't really a recipe. It's more just a tip on how to jazz up ordinary butter. I saw it on Pinterest and gave it a's good! And simple!

I spread this on Glazed Lemon Cake that I bought already made at Publix, though if you click on the link of where I got this from, she has a link to Ina Garten's Lemon Cake, which is probably going to be better than anything you can get at you're local grocery store. I just didn't feel like baking.

Well guys, hope you all have a great week! I won't be around again till the 13th. Heath has to head up to Norfolk for Navy stuff so I figured, since he's not going to be around all week, Jesse and I might as well take a mini-vacation of our we're going to Disney World! Just me and my Bubba hangin' with the Mouse! Heath is green with jealousy, but he'll get over it. Since it's the only place we ever seem to go for vacation (my husband is slightly obsessed with the place), I'm sure he'll get back there soon enough.

Ok...see ya in a week!


'Honey Butter Spread'
Source: Pinch of Yum


2 Tablespoons honey
4 Tablespoons room temperature/soft butter
2 Tablespoons powdered sugar


1. Soften butter for 10-15 seconds in the microwave if it’s cold.

2. Pour in the honey into a bowl with the butter and stir until smooth. Add powdered sugar and stir until smooth. Add more powdered sugar for a thicker spread.

*You can use this on just about anything...bread, rolls, pancakes, toast. Whatever you'd normally put butter on!*



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

Friday, February 3, 2012

Avocado, Orange Juice and Yogurt Smoothie

I had 3 avocados sitting on my kitchen counter waiting to be used. Since we're all going to be out of town this coming week, I really wanted to use them instead of throw them away. I googled 'Avocado Breakfast' and found this cool site called The Amazing Avocado. I was looking to see if there was a recipe I could make that didn't have too many ingredients, since I wanted to use up what I had on hand. This fit the bill.

I figured this smoothie could go either way...really good, or totally nasty. Luckily it was the former. It actually kind of tastes like an Orange Julius with a slight hint of's really good. And the craziest thing is that Jesse LOVED it! The boy won't go near pizza, but give him an avocado smoothie and he's all over it!

If you're a smoothie fan or looking for a quick, light breakfast idea, then I highly recommend this. I'm so glad I tried it. I almost didn't...I almost let the whole ''s green!' thing prevent me from making it, but it was definitely far better than I was expecting. Oh, and I tossed a couple ice cubes in my blender...just so it would be cold when it was done. Enjoy!


'Avocado, Orange Juice and Yogurt Smoothie'


1 small avocado, peeled and pitted
3/4 cup orange juice
1/2 cup vanilla yogurt
2-3 ice cubes (optional)


1. In blender, combine avocado, orange juice and yogurt. Blend until smooth; pour into 2 glasses.


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

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