Monday, April 30, 2012

Creamy Chipotle Black Bean Chicken



'Creamy Chipotle Black Bean Chicken'

Ingredients

2 chicken breasts
3 cups chicken broth
1 can Mexican stewed tomatoes, diced (14.5 ounce
1 can black beans, drained and rinsed (15 ounce)
1 can corn, drained (15 ounce)
1 can green chilli's (4 ounce)
1 cream cheese (8 ounce)
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle peppers and adobo sauce, blended
Large flour tortillas OR corn chips

Directions

1. Place chicken breasts into a large skillet. Pour Mexican Stewed tomatoes over the chicken. If using whole tomatoes, cut the tomatoes with kitchen shears.

2. Pour chicken broth into the pan. Over high heat, bring the ingredients to a rolling boil. Reduce the heat to medium high and cover the pan, with the lid at an angle to allow some of the steam to escape. Cook for 15-20 minutes, or until chicken is cooked through.

3. Remove chicken to a plate and let stand for 5 minutes. Keep the juices in the pan cooking at a simmer. Chop the chicken into small chunks with a sharp knife.

4. Carefully place the chicken back into the skillet. Mix black beans, corn and green chilis into the skillet.

5. Mix in cream cheese, smoked paprika and chopotle peppers. Stir until the cream cheese is completely melted and all ingredients have been mixed together thoroughly.

6. Continue to simmer over medium high heat for about 10 minutes to allow ingredients to heat through and the sauce to thicken up. Stir occasionally.

7. Serve either in flour tortillas as burritos, or pour some into a small bowl and serve with tortilla chips as a dip.



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

Friday, April 27, 2012

Banana Nutella French Toast



'Banana Nutella French Toast'
Source: Adapted from The Rauber House

Ingredients

2 slices of bread
Nutella
1 banana, sliced
one egg
2 tablespoons orange juice
pinch of nutmeg
pinch of cinnamon
pinch of cayenne (optional)

Directions

1. Spread a thin layer of Nutella on two slices of bread. Top one piece of bead with sliced bananas and cover with the other piece of bread, making a sandwich.

2. Heat skillet on medium. Whisk together the remaining ingredients in a shallow bowl.

3. Dip the sandwich in the egg mixture covering both sides. Grill on each side for 1-2 minutes, or until desired doneness is reaches.

4. Remove from pan and allow to cool for a few minutes (that Nutella gets very hot!). Garnish with remaining banana slices and powdered sugar if desired. Top with syrup.



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

Wednesday, April 25, 2012

BBQ Chicken and Pineapple Pizza



'BBQ Chicken and Pineapple Pizza'

Ingredients

1 large, thin pizza crust (like Boboli)
1 cup grated mozzarella cheese
1/2 cup grated cheddar cheese
2 chicken breasts, fully cooked and shredded
1/2 cup BBQ sauce, plus more for brushing on the crust
1/4 cup ranch salad dressing
1 can crushed pineapple
fresh parsley, chopped, about 1/3 cup

Directions

1. Heat oven to 375 degrees. Toss the cooked, shredded chicken breasts with the BBQ sauce. Set aside.
2. Brush the pizza crust with a thin layer of BBQ sauce, then spread on the ranch dressing. Top with the cheddar cheese and mozzarella cheese, then the chicken and pineapple.

3. Bake for about 15 minutes, until all the cheese is melted and the crust is golden brown. Top with chopped parsley.

***PRINT RECIPE***


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

Tuesday, April 24, 2012

Chicken Stuffed Crescent Rolls



'Chicken Stuffed Crescent Rolls'

Ingredients

Stuffed Rolls:

1 package cream cheese, softened (8 oz)
1 can chicken, drained (12 oz)
3 tablespoons sliced green onions
salt and pepper
1 roll of big and flaky crescent rolls
2 tablespoons melted butter
1 1/2 cups panko crumbs

Sauce:

1 can condensed cream of chicken soup (10 oz)
3 tablespoons sour cream
2 tablespoons butter
1 tablespoon milk

Directions

1. Heat oven to 350. In a large bowl combine the softened cream cheese, can of chicken and green onions. Sprinkle with salt and pepper; mix thoroughly.

2. Open crescent roll dough and gently pull one triangle of dough from the roll at a time. Spray a rolling pin with cooking spray and roll the triangle out, making it a little larger.

3. Place about 2 tablespoons of chicken mixture into the center of the triangle. Roll it up from the bottom to the top. Press the corners in to secure the chicken filling. Gently shape into a round ball (don't squeeze too hard or the filling will ooze out)

4. Place melted butter in one shallow dish and the panko crumbs into another. Gently roll each crescent ball in the butter, then roll in panko crumbs, covering completely.

5. Line a large cooking sheet with foil and spray with cooking spray. Place each roll on the pan, separated by about an inch (they expand while cooking).

6. Bake for 20 minutes, or until the dough is cooked and a bit crispy and the chicken mixture is heated through.

7. Meanwhile, in a medium sauce pan combine cream of chicken soup, sour cream, butter and milk. Whisk the ingredients together.

8. Heat sauce over medium-high heat, stirring occasionally.

9. Remover crescents from oven and allow to cool for a couple minutes. Serve with cream sauce over top.



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

Monday, April 23, 2012

S'More Crescent Rolls



'S'More Crescent Rolls'

Ingredients

1 tube of crescent rolls
chocolate chips (about 1/2 cup)
mini marshmallows (about 1/2 cup)

Directions

1. Heat oven to 375.

2. Unroll and separate crescents. Place about a tablespoon of chocolate chips and 4 mini marshmallows at the wide end of each crescent. Roll up, starting from the wide end.

3. Place crescents on a greased foil lined baking sheet and bake for 10-13 minutes, or until golden brown.



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Friday, April 20, 2012

Macaroni, Spinach and Cheese Muffins



'Macaroni, Spinach and Cheese Muffins'

Ingredients

1 1/2 cups of macaroni
1 tablespoon all purpose flour
1 tablespoon butter
1 cup milk
1 garlic clove. grated
1/2 cup cheddar cheese
1/2 cup Parmesan cheese
1 egg
1 egg white
3 cups chopped spinach
Salt to taste
1/2 teaspoon black pepper

Directions

1. Heat oven to 400. Grease a muffin tin with cooking spray

2. Cook pasta according to package directions. Drain and keep aside
3. In a large pan, add butter. When the butter starts melting, add flour and cook for a minute on low heat, stirring constantly.
4. Add milk and garlic to the pan and stir. Bring the mixture to a boil. Add Cheddar and Parmesan cheese and mix well. Remove  pan from heat
5. Add egg and egg white to the pan mix thoroughly. Pour cheese sauce into a large bowl and add pasta and spinach. Mix well.
6. Spoon mixture into greased muffin tin. Bake for 10- 15 minutes. Cool the muffins in the tin for 5 minutes before serving.



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

Wednesday, April 18, 2012

Nutella Stuffed Pancakes



'Chocolate Stuffed Pancakes'
Source: Betty Crocker

Ingredients

2 cups bisquick
1 tablespoon sugar
2 teaspoons baking powder
1 cup milk
1 tablespoon vanilla
2 eggs
Nutella (about 3 tablespoons)

Directions

1. Heat griddle or skillet over medium-high heat; spray with cooking spray.

2. In medium bowl, stir together all ingredients except hazelnut spread until blended.

3. Put Nutella in a small dish and warm in the microwave until smooth (about 20 seconds). For each pancake, pour 1/4 cup batter onto hot griddle. Add 1/2 teaspoon hazelnut spread to center of batter; cover with a small amount of batter.

4. Cook until edge is dry and bubbles form on top of pancake. Turn; cook until golden brown. Serve with butter and warm maple syrup.



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

Tuesday, April 17, 2012

Chicken Enchilada Pasta



'Chicken Enchilada Pasta'

Ingredients

1 rotisserie chicken, shredded
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 can diced green chiles (4 oz)
1/2 teaspoon salt
2 teaspoon chili powder
1 teaspoon cumin
2 cans green chili enchilada sauce (10 oz, each)
2/3 cups red enchilada sauce
2 cups shredded cheese (any kind)
1 cup sour cream
Penne pasta

Topping Ideas

Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream

Directions

1. Shred chicken (I recommend doing this earlier in the day, or even the day before to save time, as well as chopping the veggies).

2. Boil pasta according to package. Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.

3. Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through.  Slowly add the sour cream, but DO NOT bring to a boil (so as not to curdle the sour cream). Stir until sour cream is well mixed and heated through.

5. Drain pasta and add to the skillet with the cheese sauce; mix well. Serve and garnish with desired toppings.



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Monday, April 16, 2012

The Rachel Sandwich



'The Rachel Sandwich'

Ingredients

1 tablespoon butter, room temperature
2 slices rye, lightly toasted
1/2 cup Swiss cheese, shredded and at room temperature
1-2 slices roast turkey, warm
1/4 cup coleslaw or sauerkraut, squeezed, drained and coarsely chopped
1 tablespoon Russian dressing or thousand islands dressing

Directions

1. Heat a non-stick pan over medium heat.

2. Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with the turkey, coleslaw or sauerkraut, dressing, the remaining cheese and finally the other slice of bread.

3. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.



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

Friday, April 13, 2012

Apple Smiles



'Apple Smiles'
Source: Disney Family

Ingredients

1 red apple, sliced
peanut butter
mini marshmallows
lemon juice

Directions

1. Spread peanut butter on one side of each apple slice (squeeze a little lemon juice over the apple if not serving immediately).

2. Place miniature marshmallows in a row on one apple slice and then lay another apple slice, peanut butter side down, on top.



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


Thursday, April 12, 2012

Deluxe French Toast Sandwich



'Deluxe French Toast Sandwich'

Ingredients

1/2 lb thinly sliced Honey Ham
4 slices Mozzarella cheese
8 thick pieces French bread or Texas Toast
2 Eggs, beaten
1/4 cup Milk
1 teaspoon Vanilla extract
Raspberry or Strawberry Jam

Directions

1. Heat a large skillet or griddle over medium-high heat. Spray with non-stick spray.

2. Lay 4 pieces of bread out. Top each piece with 4 slices of the honey ham, then top each with one piece of mozzarella cheese. Top with remaining pieces of bread.
3. In a medium bowl mix together eggs, milk and vanilla. Dip each sandwich carefully into the egg mixture, while holding it on both sides so the filling won't fall out. Dip again on the other side.
4. Place one sandwich onto the skillet or griddle and cook on each side for 2-3 minutes, or until golden brown and cheese is melted. Serve with jam and a sprinkling of powdered sugar if desired.

*You can keep the sandwiches in a 200 degree oven to keep warm while you prepare the others*



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Wednesday, April 11, 2012

Krispy Kreme Breakfast Sandwich



'Krispy Kreme Breakfast Sandwich'
Source: Paula Deen

Ingredients

1 Krispy Kreme donut
1 slice of American cheese
1 egg
2 slices of bacon

Directions

1. Fry bacon on stove top till crisp and set aside (I used the pre-cooked bacon which I just heated up in the microwave)

2. Spray two small pans with cooking spray and heat on medium heat. Crack an egg into one pan and cover, cooking for 3-4 minutes.

3. Slice donut in half and place cut side down in the other pan for 2-3 minutes...just enough to brown the bottoms.

4. Remove bottom of donut to a plate. Top with cooked fried egg, cheese, bacon, and the other half of the donut.



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Tuesday, April 10, 2012

Fast Shrimp Bisque



'Fast Shrimp Bisque'

Ingredients

2 teaspoons Old Bay Seasoning or other seafood seasoning
12 ounces fresh or frozen cooked medium shrimp, peeled
(if using frozen, thaw first)
2 stalks celery, thinly sliced (1 cup)
1 can evaporated milk (12 ounce)
1 cup milk
2 tablespoons all-purpose flour
2 teaspoons anchovy paste or 1 or 2 anchovies, finely chopped
Directions

1. In a 4-quart Dutch oven combine 2 cups water, Old Bay Seasoning and celery. Cook, uncovered, over medium-high heat for 5 to 8 minutes.

2. In a medium bowl whisk together evaporated milk, milk, flour, and anchovy paste; stir into liquid in Dutch oven. Cook, uncovered, over medium heat for 10 minutes, stirring occasionally.

3. Chop about half of the peeled, cooked shrimp. Add chopped shrimp to soup. Cook for 2 to 3 minutes, until heated through. Ladle into bowls. Top with remaining peeled shrimp. Top with additional seafood seasoning if desired.



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Monday, April 9, 2012

Crescent Cinnamon Rolls



'Crescent Cinnamon Rolls'

Ingredients

1 tube crescent rolls, unrolled and separated (8 count)

Filling

6 tablespoons butter,softened
1/4 cup sugar
2 1/2 teaspoons cinnamon

Glaze

2 tablespoons butter, melted
1/4 cup + 2 tablespoons powdered Sugar
1/2 teaspoon vanilla extract

Directions

1. Heat oven to 375

2. Place the unrolled and separated crescent rolls on a greased cookie sheet.

3. In a small bowl for the filling, mix together the 6 tablespoons of butter, sugar and cinnamon

4. Evenly spread the cinnamon butter over the crescent rolls and roll up. Place tip side down on the cookie sheet.

5. Bake for 10-12 minutes.

6. In a small bowl for the glaze, mix together the 2 tablespoons of butter, powdered sugar and vanilla until smooth.

7. Place in a zip lock bag and snip a tiny corner off.

8. Drizzle the glaze over the cinnamon rolls.

***PRINT RECIPE***


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Friday, April 6, 2012

Lemon Apple Honey Smoothie



'Lemon Apple Honey Smoothie'

Ingredients

1/4 cup lemon juice
1/2 cup apple cider
1 apple peeled, cored, and chopped
1 peeled banana, sliced 
2 to 3 tablespoons honey
1 cup nonfat or vanilla frozen yogurt

Directions

Combine all ingredients in a blender and blend until smooth.

***PRINT RECIPE***


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

Thursday, April 5, 2012

Avocado Deviled Eggs



'Avocado Deviled Eggs'
Source: Mother Thyme

Ingredients

6 peeled hard boiled eggs
1 ripe avocado peeled and pit removed
1 1/2 teaspoons fresh lime juice
2-3 tablespoons mayonnaise (light or regular)
1/2 teaspoon freshly chopped parsley
1/8 teaspoon ground mustard
Salt and pepper to taste

Directions

1. Cut eggs lengthwise and remove yolks. Set aside.

2. In a medium bowl combine egg yolks, avocado, lime juice, mayonnaise, parsley, ground mustard and mash using a potato masher or two forks until nice and creamy.  Season with salt and pepper to taste.

3. Add mixture into egg whites and garnish with a chopped parsley. (To make this easier and less messy I always put the yolk mixture into a plastic baggy and snip the corner, making a piping bag)

***PRINT RECIPE***




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Wednesday, April 4, 2012

Rosemary and Balsamic Chicken



'Rosemary and Balsamic Chicken'

Ingredients

1 Tbsp Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
2 cloves Garlic, minced
2 tsp Fresh Rosemary, minced
3 Boneless Skinless Chicken Breasts (I used legs and thighs)
1/2 tsp Salt and Pepper, to taste

Directions

1. Heat oven to 400. Rinse chicken breasts under cold water, pat dry with a paper towel, and place in a baking dish.

2. Drizzle olive oil over all the chicken pieces, and lightly rub to evenly distribute the oil.

3. Sprinkle salt and pepper over chicken.

4. Press fresh garlic and rosemary into chicken.

5. Roast for about 20–25 minutes or until the meat yields an internal temperature of 170°F.

6. Remove chicken from oven and pour 1/4 cup balsamic vinegar over fully cooked chicken breasts.

7. Serve with a fresh sprig of rosemary.

***PRINT RECIPE***


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