Tuesday, July 31, 2012

BLT Ranch Pizza



'BLT Ranch Pizza'
Source: Adapted from Food.com

Ingredients

1 Pillsbury refrigerated classic pizza crust
2 cups shredded lettuce
2 tomatoes, chopped
1 package cream cheese, softened (8 oz)
1/4 cup ranch dressing
1 garlic clove, finely chopped
1/2 cup cheddar cheese, shredded
1/4 cup sliced black olives
1/4 cup onion, chopped
3 tablespoons bacon crumbles

Directions

1. Bake crust according to package directions. Cool completely.

2. Combine cream cheese, 1/4 cup ranch dressing & garlic. Spread evenly over crust.

4. Top with lettuce, tomatoes, cheese, olives, onion & bacon. Serve.



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Monday, July 30, 2012

Sausage and Egg Scramble Tacos



'Sausage and Egg Scramble Tacos'
Source: Heavily adapted from From Away

Ingredients

1/3 cup Jimmy Dean sausage crumbles
3 eggs
Salt and pepper
1/2 cup shredded Mexican cheese blend
2 green onions, sliced
1 tomato, diced
2 tablespoons sour cream
2 small corn (or flour) tortillas, warm
Hot sauce

Directions

1. In a small bowl whisk eggs, salt and pepper together until smooth. Heat a medium skillet sprayed with cooking spray on medium-low heat. 

2. Add eggs and cook slowly, dragging a spatula across the bottom of the skillet as the eggs begin to solidify. Add sausage and shredded cheese and continue slowly scraping eggs and sausage around the skillet until desired doneness is reached (about 2-4 minutes)

3. Warm corn tortillas in microwave just before preparing (about 12 seconds).

4. Place a few spoonfuls of egg on each tortilla. Top with green onion, tomato, sour cream and hot sauce.




Friday, July 27, 2012

Slow Cooker Orange Rosemary Chicken



'Slow Cooker Orange Rosemary Chicken'
Source: Adapted from Paula Deen

Ingredients

1 (3-4 pound) roasting chicken
2/3 cup chicken broth
2 oranges, quartered, divided
1 medium onion, quartered
4 tablespoons butter, softened
2 oranges, zested
2 tablespoons fresh rosemary, finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup orange marmalade
2 rosemary sprigs, more for garnish
1 head of garlic
3 orange slices

Directions

1. In the bottom of a greased slow cooker, add chicken broth, 4 orange quarters and onion.

2. In a small mixing bowl, stir together butter, orange zest, chopped rosemary, salt, pepper and marmalade.

3. Pat chicken dry and liberally salt and pepper the cavity. Place remaining orange quarters, rosemary sprigs, and garlic inside the cavity.

4. Using your fingers, loosen the skin from the meat. Place half of butter mixture underneath the skin. Rub remaining butter on the outside of the chicken.

5. Place chicken on top of orange quarters and lay three orange slices on top of the bird. Cover and cook on LOW for 8 to 10 hours, or until juices run clear.



Thursday, July 26, 2012

Country Ham and Peach Panini



'Country Ham and Peach Panini'
Source: Adapted from My Recipes

Ingredients

4 slices of callah bread (or preferred type of bread)
Dijon mustard
Freshly ground pepper
4 slices fontina cheese
4 oz thinly sliced country ham
1 medium peach, unpeeled and sliced
2 teaspoons honey (optional)
1 tablespoon extra virgin olive oil

Directions

1. Spread each slice of bread with mustard, and sprinkle with desired amount of freshly ground pepper.

2. Layer with cheese, ham, peaches, and, if desired, honey. Top with remaining bread slices, and press together gently. Brush sandwiches with olive oil.

3. Place sandwiches in preheated panini press and cook 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.



Wednesday, July 25, 2012

Avocado Egg Salad



'Avocado Egg Salad'
Source: Adapted from Never Homemaker

Ingredients

4 hard-boiled eggs, peeled and cubed
1 large avocado, cubed
2 tablespoons mayonnaise
1 teaspoon curry powder
Pinch of salt and pepper

Directions

1. Combine all ingredients in a medium bowl.

2. Serve on toasted bread spread lightly with mayo, or on a tortilla as a wrap.



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Tuesday, July 24, 2012

Lemon Pull-Apart Bread



'Lemon Pull-Apart Bread'
Source: Adapted from Mennonite Girls Can Cook

Ingredients

1/2 cup sugar
1/2 cup chopped nuts, I used pecans
2 tablespoons butter, melted
2 teaspoons grated lemon peel
1 container of biscuits (9.5 oz) (I used Publix brand which had 10 biscuits per container. You can use any type, but just know that biscuits like Grands! will make the finished dish a bit larger.)

Glaze:
1 cup  sugar
2 tablespoons lemon juice

Directions

1. Heat oven to 400.

2. Cut each biscuit in half and roll halves into a ball, ending with 20 biscuit balls (use more or less biscuits depending on how large you want to make this).

3. Combine first four ingredients in a large zip-lock bag. Place biscuit balls in the bag and shake until covered.

4. If using Grands biscuits, place in a greased 9' round pie pan (if using regular biscuits, place in a smaller round glass baking dish) and sprinkle any remaining sugar mixture over top op the biscuits. Bake for 20 to 25 minutes until golden brown.

5. Invert immediately on a plate. (I then inverted it again onto a serving plate because I preferred how the top looked).

6. Allow 5-10 minutes to cool. Meanwhile prepare glaze and drizzle over biscuits before serving.



Monday, July 23, 2012

Chicken Fried Chicken Strips



'Chicken Fried Chicken Strips'
Source: My best friend Jennifer

Ingredients

2 cups flour
1/2 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 lbs chicken strips (you can cut breasts into strips, or buy them pre-cut)
2 cups buttermilk
oil for frying

Gravy

1 package of white gravy (3 oz)
milk
water

Directions

1. Pour buttermilk into a shallow dish. Submerge chicken strips completely in buttermilk, and place in fridge while oil heats up and you get together all the other ingredients.

2. Heat oil in a large skillet. Prepare gravy in a small saucepan according to package directions.

3. In a large resealable bag combine first 5 ingredients.

4. Place buttermilk soaked chicken strips into the flour bag, seal, and shake until all pieces are covered (you can do this in batches if there's too many pieces).

5. Fry strips in oil until golden brown (about 3-5 minutes per side, depending on thickness of strips).

6. Remove strips to a paper towel lined plate to drain. Serve with white gravy and a sprinkle of pepper.




Friday, July 20, 2012

Grilled Apricot Chicken Drumsticks



'Grilled Apricot Chicken Drumsticks'
Source: Adapted from Taste of Home

Ingredients

12 chicken drumsticks (3 pounds)
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola oil
1/4 cup apricot jam, warmed
1/4 cup prepared mustard
1 tablespoon brown sugar

Directions

1. Sprinkle chicken with salt and pepper.

2. Prepare sauce in a small bowl by combining the remaining ingredients.

3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

4. Grill chicken, covered, over medium heat for 15-20 minutes or until a thermometer reads 180°, turning and basting occasionally with sauce. Cool for 5 minutes.



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


Wednesday, July 18, 2012

Biscuit Eggs Benedict



'Biscuit Eggs Benedict'
Source: Adapted from Pillsbury

Ingredients

1 package hollandaise sauce mix (1.25 oz)
1 small can Grands buttermilk biscuits (6 oz)
4 slices thin cut deli ham
1 tomato, sliced
2 eggs
1 teaspoons chopped fresh chives
Salt and pepper, if desired

Ingredients

1. Heat oven to 350. Prepare hollandaise sauce as directed on package.

2. Meanwhile, spray 2 muffin cups or 2 glass ramekins with cooking spray. Press or roll 2 biscuits to a 5-inch diameter.

3. Place 1 biscuit in each muffin cup or ramekin, pressing dough up the sides. Place 2 pieces of deli ham in each biscuit cup. Spoon 1 tablespoon hollandaise sauce on top of the ham. Place 1 tomato slice in each muffin cup and top with another 1 tablespoon hollandaise sauce.

4. Bake 25 to 30 minutes or until muffin edges turn golden brown.

5. Meanwhile, prepare 2 eggs using desired method (poached, over-easy, over-hard...I made mine over-easy). Remove biscuit cups from oven and using a butter knife to loosen the edges, carefully remove biscuits from the pan. 

6. Place 1 egg on each biscuit. Spoon slightly less than 1 tablespoon hollandaise sauce over each egg, and top each with 1/4 teaspoon chopped chives and salt and pepper. Run small knife around cups to loosen.




Tuesday, July 17, 2012

Italian Layer Bake




'Italian Layer Bake'
Source: Adapted from Mr. Food

Ingredients

2 container crescent rolls
12 slices deli turkey
12 slices deli ham
8-12 slices deli salami (depending on the size you buy)
8 slices Swiss cheese
1 jar roasted peppers, drained (12 oz)
4 eggs, beaten

Directions

1. Heat oven to 350. Unroll crescent roll dough from 1 tube and seal all perforations (or use the crescent creations which are seamless)

2. Place rectangle of dough into a greased 9x13 in baking dish; using your fingertips, press dough to fit bottom of dish.

3. Layer with turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and top with remaining square of dough. Pour remaining beaten eggs over dough and cover lightly with foil.

4. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.




Monday, July 16, 2012

John Wayne Casserole




'John Wayne Casserole'
Source: Adapted from Mississippi Magazine

Ingredients

2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, chopped
2 cups Bisquick
1 cup of water
2 tomatoes, sliced
1 green bell pepper, chopped
1 (4-ounce) can sliced jalapeno peppers

Directions

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

3. Stir Bisquick and water together to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.

4. Saute remaining onions and bell peppers until slightly tender.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

6. Bake for 30-40 minutes or until edges of dough are lightly browned.



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

Friday, July 13, 2012

Crawfish Boil



'Crawfish Boil'
Source: Adapted from Chow

Ingredients

2 packages frozen crawfish (2 lbs each)
2 tablespoons Hot Sauce
4-6 tablespoons table salt
1 box Zatarain’s Shrimp & Crawfish Boil In Bag (3 oz)
cayenne pepper to taste
8-10 red potatoes
6-8 ears of nibblet corn

Directions

1. Fill a large stock pot 2/3 with water and bring to a boil. Add hot sauce, salt, Zatarain pouch, and cayenne pepper.

2. Add potatoes and corn to the pot. Boil vegetables for about 10 minutes.

3. Add half the crawfish to the pot. After 5 minutes turn off the heat, cover, and let the crawfish steep to absorb the flavors for 15 to 20 minutes. Drain and place crawfish, corn and potatoes in a large bowl, or onto a table covered in newspaper or cardboard.

4. Repeat with the rest of the crawfish (you can boil 2 to 3 batches of crawfish in the same water-seasoning mixture). Eat plain or with dippin’ sauces like cocktail sauce, mayonnaise, ketchup, or Tabasco.




Wednesday, July 11, 2012

Mickey Mouse Blueberry Pancakes



'Mickey Mouse Blueberry Pancakes'
Source: Bisquick Box

Ingredients

2 cups Bisquick
1 cup milk
2 eggs
3/4 cup blueberries
pancake mold (whatever characters you prefer or have)
butter and syrup to taste

Directions

1. Heat griddle or skillet over medium-high heat.

2. In medium bowl, stir together Bisquick, milk and eggs until blended. Carefully fold in blueberries.

3. Place well greased mold on griddle or skillet. Pour patter carefully into mold, filling it about half-way. Cook for 2-3 minutes. Carefully remove the mild and flip pancakes.Cook until golden brown.

4. Top with butter and syrup and garnish with extra blueberries.



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Tuesday, July 10, 2012

French Onion Soup Pot-Stickers


'French Onion Soup Pot-Stickers'

Ingredients

2 jumbo sweet onions, cut into quarters then sliced thin
1 tablespoon butter
1 tablespoon extra virgin olive oil
salt & pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme
2 small dried bay leafs (or 1 big one)
1 teaspoon sugar
1/2 cup beef broth
1/2 cup finely shredded mozzarella cheese
20 wonton wrappers
vegetable oil

Au Jus Dipping Sauce:

1/2 cup beef broth
1 teaspoon Worcestershire sauce
dash garlic salt

Directions

1. Heat butter and oil in a large skillet over medium heat. Add onion slices and season with salt and pepper. Add Worcestershire sauce, dried thyme, bay leaves, sugar, and beef broth to the skillet and stir well. Turn heat to high, bring broth to a boil, then turn back down to medium heat.

2. Cook onions, stirring occasionally, until very soft and dark brown, about 25 minutes. Remove pan from heat and cool completely. Once cooled, place onions into a bowl and mix with mozzarella cheese.

3. Lay 4 wonton wrappers out on a clean, dry surface. Place 1 tablespoon of onion mixture into the center of each wrapper. Wet all four sides with a pastry brush (or your finger) and fold the bottom right-hand corner up the top left-hand corner and seal the edges, being careful to remove all air pockets. Transfer potsticker to a wax paper-lined baking sheet and press down gently to create a flat bottom. Repeat with remaining wrappers and filling.

5. Heat 1 teaspoon vegetable oil in a medium-sized skillet. Place potstickers, being careful not to crowd, into the skillet, getting oil on the bottom of each pot-sticker. Cook until golden brown on the bottom, then add enough water to come 1/3 of the way up the pot-stickers. Cover and let the potstickers steam for 2-3 minutes.

6. Remove the lid and allow the remaining water to cook out and the pot-sticker bottoms to crisp up. Use a spatula to gently unstick the wrappers from the skillet and serve with Au Jus dipping sauce.



Monday, July 9, 2012

Crabmeat and Avocado Salad with Raspberry Vinaigrette



'Crabmeat and Avocado Salad with Raspberry Vinaigrette'
Source: Adapted from Louisiana Cookin'

Ingredients

2 large tomatoes, sliced
2 avocado, halved lengthwise, peeled and cut into cubes
1 cups Raspberry Vinaigrette
1/2 pound jumbo lump crabmeat, picked
3 sprigs flat-leaf parsley, chopped (for garnish)

Directions

1. In a large mixing bowl, gently combine crabmeat and raspberry vinaigrette, keeping lumps intact.

2. In 6 greased ramekins, spread a layer of crabmeat, covering the bottom of the dish (about 2 tablespoons). Cover crabmeat with avocado chunks (sprinkle with salt and pepper if desired), then top with a slice of tomato.

3. Place ramekins in fridge and allow to chill for 30 minutes.

4. When ready to serve, place a salad plate over top of each ramekin and gently flip over, so the salad comes out of the ramekin still holding it's mold. Sprinkle with chopped parsley and drizzle with additional vinaigrette if desired.

***Note: If you're just wanting to eat this as a casual salad, you can skip the whole ramekin thing and just layer the ingredients on a plate (tomato, avocado, salt and pepper, crabmeat, parsley), and serve immediately***



Friday, July 6, 2012

Chicken and Cheese Enchiladas



'Chicken and Cheese Enchiladas'

Ingredients

1 can cream of chicken soup (10 3/4 oz)
1/2 cup sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken (I used shredded rotisserie)
1/2 cup shredded Monterey jack cheese
6 flour tortillas (6-inch)
1 small tomato, chopped
1 green onion, sliced

Ingredients

1. Heat the oven to 350. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.

3. Divide the chicken mixture evenly among the tortillas. Roll up the tortillas and place seam-side down in a 9 x 13-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover with foil.

4. Bake for 40 minutes or until enchiladas are hot and bubbling. Top with the tomato and onion.



Thursday, July 5, 2012

Mini Crescent Cinnamon Rolls



'Mini Crescent Cinnamon Rolls'
Source: Adapted from Pillsbury

Ingredients

1 can crescent rolls (8 oz)
1/4 cup butter or margarine, softened
4 teaspoons granulated sugar
2 teaspoons ground cinnamon
1/2 cup raisins (optional)
1/2 cup powdered sugar
1 tablespoon apple juice or milk

Directions

1. Heat oven to 375.

2. Unroll crescent rolls; separate dough into 4 rectangles. Firmly press perforations to seal.

3.Spread 1 tablespoon butter evenly over each dough rectangle. In small bowl, mix granulated sugar and cinnamon. Sprinkle evenly over rectangles. Sprinkle each with raisins (optional).

4. Starting with short side of each rectangle, roll up; pinch edges to seal. With serrated knife, cut each roll into 5 slices. Place slices, cut side down, on a greased foil lined baking sheet.

5. Bake 15-18 minutes or until golden brown. Cool 5 minutes.

6. Meanwhile, in small bowl, mix powdered sugar and apple juice (or milk) until smooth. Drizzle over rolls. Serve warm.




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