Monday, April 30, 2012

Creamy Chipotle Black Bean Chicken



Here's another recipe from the mind of Miss Jamie over at Jamie Cooks It Up. I've been making quite a few of her recipes lately...she's posts such awesome stuff that I can't help it. I actually have another one of her recipes that I'm making later this week.

This particular dinner struck me as something Hubby would really enjoy, and he did. You can serve it a couple different ways...in a flour tortilla as a burrito, or in a bowl served with tortilla chips as a dip. We had them as burritos for dinner, but I packed a bunch of chips with Hubbys lunch so he could eat it as a dip this afternoon. Either way, you can't lose.

Ok well, I'm off to spend hours starring at pages of rental houses in Connecticut, trying to find the perfect one for our upcoming move. While we don't have orders in hand yet (we expect that to happen next month), we do know that we're definitely headed back to Groton (YAY!!). We won't be packing up this house until late August, but I get anxious and impatient. Whenever we have a move coming up, I'm ready to just get on with it. These last few months in a place always pass so slowly. Plus, I'm just super excited about living back home again...even if it is only for a couple years :)

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'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



I'm kinda bummed about how these pictures turned out, but look at that. There really wasn't much I could do to make the Nutella covered banana slices look appetizing :) You know what though? I don't care! While Tastespotting and Foodgawker will probably laugh their asses off when I submit this, then gleefully send me my usual 'Unfortunately...you suck' email, I still won't care. Know why?

Cause this was one damn fine breakfast!!

It may not be the prettiest thing I've ever taken pictures of, but it sure made up for it in taste! This was SO good. Well...the three bites I managed get in before Bubba elbowed me out of my chair and scarfed down the rest of it, were good. Is this something I'll be making often? Probably not.

Don't get me wrong, I would love to have this every day, however my butt and thighs would probably have an issue with that. This is a great recipe to surprise the kids with on a lazy weekend, or a good way to use up any bananas that may be over-ripe. The original recipe was bananas and peanut butter, but peanut butter is gross, so I switched it to Nutella. If you're a peanut butter fan though, try it the original way...you'll probably love it!

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'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



Here's another quick post from me today...we're heading back home in about an hour, so I figured I'd post this real quick while Hubby is unhooking the camper.

This is a recipe I found quite some time ago, and I've made it probably 4 or 5 times since then (I apologize for the super old pics...I had them in  a stand-by folder forever). The first time I made it I used a can of pineapple chunks, but I wanted something smaller that covered more area. After that I started using the crushed pineapple. I prefer it, but you use whatever you like best.

Also, the original called for cilantro to be sprinkled over the pizza. I happened to loath cilantro, so I switched it to parsley. I think that's it for changes! Oh...if you're a big fan of ranch dressing and think 'Hmmm...1/4 cup doesn't sound like much, let me add a little more.', let me just say...DON'T!! I did that once and it was way too overpowering. Who knew it was possible to have too much ranch?

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'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



Ok, I need to make this quick since I'm posting this while the boys are making a Wal-Mart run. As soon as they get back we're heading out to Colonial Williamsburg for the day!

Please...pleeease trust me when I say this dinner was absolutely friggin delicious. I LOVED this! I ate two and a half of those little bundles! I'm not really a big eater when it comes to dinner. I usually eat a pretty hearty breakfast, followed by a filling late lunch, so once dinner comes around I'm not that hungry. I make myself a small plate and that works just fine for me.

That was NOT the case with these little balls of joy though! I knew when I was making them that I was probably gonna love them, and I was right. Now, the original recipe called for breading them in crushed corn flakes. I had corn flakes and was all set to do that, but then I stared reading the comments left under her post and one reader asked how it would taste with panko, to which Miss Jamie said 'Awesome!'. I also had panko, so that's what I decided to use. Either way, I don't think you can go wrong.

Ok guys...add this one to your shopping lists!! It's definitely a keeper! In fact, I think I'm gonna make it again next week :)

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'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



Well, while I'd like to say this one is solely for this kiddos, I cannot. I made these for Bubba (at least, that's what I told myself), however I ended up scarfing down 2 of them before even letting him know they were done. Yes, I know...I'm a terrible mother. Whatever, they were good.

 Bubba of course loved them, but these are dangerous to have just sitting in the kitchen. Every time I went in there I found myself sneaking half of one, only to finish the other half less than 10 minutes later after making up some lame excuse to have to go back into the kitchen...'Huh, so I didn't leave the fridge door open? Well, since I'm out here, guess I'll eat the other half of this...I'd sure hate to see it go to waste'...that sort of thing.

These are incredibly easy to make, and a great way to use up any leftover chocolate chips or mini marshmallows you may have lying around from previous recipes. I will definitely be making these again....for the boy, of course. It's all for the boy.

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

Friday, April 20, 2012

Macaroni, Spinach and Cheese Muffins



Hey guys! Sorry I didn't get to post yesterday...Bubba and I made the 7 hour trek up to Virginia Beach to join Daddy-o and the camper for a week off. He had to be up here for work, but now he's taking a week of leave so we can hang out with the boy.

Today is the Children's Museum in Portsmouth, tomorrow's the boardwalk and beach and it's Hubby's birthday, so whatever else he wants to do, we will. Then Sunday we head up to Williamsburg for 3 days to show Bubba around. Colonial Williamsburg, Busch Gardens (the last time I was there I was pregnant and couldn't ride anything, so I'm on a mission this time around!)...just a fun week ahead!

These Mac n Cheese muffins I found on (where else?) Pinterest and thought it would be a good way to sneak some spinach into Bubba's dinner. I was right. I made these while Hubby was away, so it was just Bubba and I chowing down on these tasty little muffins...we got through half of them. Not bad!

I definitely recommend these, especially for the little ones. If you just can't stomach spinach, then I was thinking that broccoli would also work. Actually, while I don't mind spinach, I think next time I'll try them with the broccoli....who doesn't love cheese and broccoli together?

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'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



I am so mad that I couldn't make these pictures turn out the way I saw them in my mind. This breakfast was SO good, and SO easy, and I really wanted to convey the ooey, gooey chocolaty goodness that was these pancakes. Unfortunately...I didn't deliver. I would have kept trying, but I really wanted to put the damn camera down and lay into these :)

I actually found this recipe on Monday night, made them on Tuesday morning (yesterday), and am posting them today...I rarely turn a recipe that fast. I was able to make them the next day only because I already had everything needed...awesome!

If you're a Nutella fan (and judging by just how many of you have checked out the Nutella French Toast With Strawberries post, I'd say most of you are), then you need to try these. They're simple to make, and a pure pleasure to eat. I think your kids would have a stroke if you served them their regular pancakes only to cut into them and find warm oozing chocolate inside ;)

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'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



I feel kinda bad about this recipe. Hubby LOVES Mexican food, and enchiladas are his favorite. I had this recipe sitting in my Pinterest Dinner folder for quite some time when I decided to finally make it for him. Unfortunately he had to leave town a few days earlier than expected, so he missed it.

I really couldn't put off making this. I had bought and shredded the rotisserie chicken already, so I needed to use it. While I'm bummed that Hubby wasn't here to enjoy it, I was able to enjoy it enough for the both of us cause this was FAN-friggin-tastic!! Absolutely loved it!

Bubba? Eh...he didn't really care. But then again he's in this incredibly annoying phase where he'll ONLY eat Banquet frozen chicken nuggets, mac n cheese and a brownie. I know...gross. I've tried saying flat out 'NO! You are NOT eating that. You are eating what I made for dinner or you'll go hungry!'...9 times out of 10 he chooses to go hungry. So I give up. As long as he's eating something, I don't really care right now. He'll eventually get tired of those nasty things.

Anyway, I absolutely recommend trying this. It made a TON so luckily I was able to freeze a big container of it for Hubby. Hopefully it thaws and re-heats well...I've never frozen leftovers before, so I guess we'll find out!

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

Monday, April 16, 2012

The Rachel Sandwich



I'm a sucker for warm, gooey, grilled sandwiches. You could put pretty much anything inside it, I really don't care, I'll still inhale it. As soon as I laid eyes on this guy (or gal, as the name implies), I knew I had to have her.

This recipe comes from the mind of Kevin, over at Closet Cooking. I love his recipes, but especially his grilled sandwiches. The guy's a pro when it comes to lunch. Take some time out if you're planning on browsing his site, cause once you start sifting through his recipes you're gonna be there awhile with his site in one browser and Pinterest in the other, pinning away!

There are two versions of this sandwich...I did the one with coleslaw and thousand island dressing. The other version uses sauerkraut and Russian dressing. I can't wait to try that one as well. Since I didn't have any thick sliced roast turkey leftovers I bought the Oscar Mayer Carving Board Turkey. It was my first time trying it and, while good, it was pretty pricey for how little you get. It turned out to be perfect for this sandwich, but I certainly won't be purchasing the stuff often. Only when I need thick carved meat without making a whole bird.

Anyway, I definitely recommend trying this sandwich...either version! And when you're done with this one, try some of his others! I'm telling you...he's got some good stuff. I only stumbled on him about a month ago, but he's quickly become one of my favs :)

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'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



I've been seeing these stupid apple smiles all over Pinterest for months now. I realized one day that I had all the stuff needed for them, so I figured I'd try them out on Bubba. Yeeeaaahhh...didn't go over well.

Hubby? Loved them. In fact he's the one who ate them all. Bubba? Wouldn't touch them. His exact words were "Those are creepy Mama, I'm not eating that". Well buddy, I guess I can't blame you. They are a little creepy looking.

So while my boy didn't care for these, it appears I have found a new snack for Daddy-O. Hey, anything to get those husbands of ours eating their fruits and veggies ;)

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'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



Ya know, I'm not really a huge fan of French toast, but when you start stuffing it with other foods, I'm all over it! Regular French toast can be so boring. I like it, but I'm not 'Wowed' by it. This...I was 'Wowed' by this!

This was definitely a hearty little sandwich! I made it for myself last weekend while Hubby and Bubba were out doing their thing. I made it more as a late breakfast, early lunch kinda meal, and totally hit the spot. Very filling!

You can use whatever flavor jam you prefer. The recipe says either Raspberry or Strawberry (I used Strawberry), but I don't see why you couldn't use something else like blackberry or grape. I definitely recommend trying this if it's up your alley. I know I'll be making it again. I gotta say though, my favorite is still the Stuffed French Toast recipe I found at Kraft. I think it's the cream cheese...I do love cream cheese ;)

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

Wednesday, April 11, 2012

Krispy Kreme Breakfast Sandwich



Ok...let me take a moment to explain myself here. See, over the past couple months or so I have managed to somehow lose 10 pounds. "Wow, that's awesome!" you say. No. No it is not. I didn't want to lose 10 lbs. I have no idea where it went, or why it went away, but I want it back. I feel all weak and tired most of the day, and it definitely has something to do with my missing pounds.

So I took to the web, surfing Pinterest for fatty foods that would be heavy on calories. As soon as I saw this, I knew I needed to make it. What better time to try this then when you're trying to GAIN weight?! I almost didn't bother with pictures and a post, but then I thought 'Hey, if Miss Paula Deen can put this recipe on TV and share it with the world, then I can post it here. SOMEONE is bound to find this appealing!'. So here it is. (Though the recipe I saw was for burgers. I changed it to breakfast)

Gotta be honest with you guys though. Will I ever make this again? No. Definitely not. I've never been a huge Krispy Kreme fan (D&D all the way!), but mainly, it just felt wrong. I am NOT a health food nut...my love for Whooper Jr.'s runs deep, but this...this just felt...sleazy. I have no idea why. I was curious so I pulled up the nutritional info...all together this has 496 calories. I've inhaled more calories than that just sitting in the drive-thru line at Hardee's! 496 isn't terrible! But still...it just felt wrong. 

Anyway! Try it if you want, don't try it if you don't want to, just don't send me bitchy messages about how I'm contributing to the downfall of society. You can send them all to Paula Deen...it's her recipe ;)~ 

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

Tuesday, April 10, 2012

Fast Shrimp Bisque



Being a New Englander, I love seafood. Lobster is my absolute favorite, but shrimp is right on it's heels. Since fresh lobster meat is friggin impossible to find down here in SC for some reason, I figured if I wanted to make bisque, it was going to have to be a shrimp bisque.

Considering how quickly this cooks (under 20 minutes), it was really good! I put just a bit too much celery in mine, but other than that, I liked it a lot. It's got a good flavor to it (I love me some Old Bay), and the perfect consistency.

If you're a bisque fan, I definitely recommend giving this a try. Is it the best bisque out there? No. That can only be found at a little place called 'Captain Scott's Lobster Dock', in New London, CT. Seriously...Best. Bisque. Ever. It's my first stop once I get my butt back home. Can't wait, I've missed it terribly (oh yeah, and Mom. Miss you too Mom!). Only 5 more months!!

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

Monday, April 9, 2012

Crescent Cinnamon Rolls



Good Monday to you! Hope you all had a nice holiday. I know that if I ever see another piece of candy again I may vomit, but other than that, it was a good weekend! Got the house all clean and sparkly, got the backyard looking good again (there was quite an assortment of big plastic toys out there that Bubba had grown out of or lost interest in that finally made their way to Goodwill), and I finished a couple good books. I'd say the weekend was a success!

Now these...if you have children, whether they're 3 or 23, you need to make these for them. I knew as soon as I saw this recipe that these were gonna be a hit, and they certainly did not disappoint. Bubba wolfed down three, I ate another three, and because Daddy-O was too slow, he only got two :)

These are super simple to put together, even on a weekday. Most of us probably already have all the ingredients in our kitchens right now. I thought about omitting the glaze, but since I had everything I needed for it I just decided to make it. Trust me, you want the glaze. You don't HAVE to have it, but I was definitely gad it was there. This has absolutely become a keeper and something that I will be making often (I've already made it twice now). So glad I found it. What did we do before Pinterest, I wonder? Hmmmm...

Ok guys, have a great week!

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

Friday, April 6, 2012

Lemon Apple Honey Smoothie



Looking for a sweet healthy smoothie to start your day? Well, this one certainly fits the bill. This was very tasty, and sweeter than most smoothies I've tried (that could be because I added just a wee bit more honey than was called for...trust me, you don't need to).

I love how easy and filling smoothies are, and Bubba's become quite the fan of them too, so that's a plus. If it gets him eating more fruit, then I'm all for it! For this I used actual squeezed lemon juice. I asked the guy working in the produce section if there was much of a difference between real lemon juice and the stuff you can buy in the little lemon container (which is what I was gonna use). He said he can taste a difference and recommended I stick with real lemons. If you decide to try it with the packaged lemon juice, let me know what you think...I'm curious!

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'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.

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

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