Monday, December 30, 2013

Inside Out S’mores Bars



'Inside Out S’mores Bars'
Source: Adapted from Tablespoon

Ingredients

1 box Betty Crocker FAMILY SIZE Fudge Brownie Mix
(2 eggs, vegetable oil and water for brownies)
7 sheets honey graham crackers
2 cups mini marshmallows

Directions

1. Heat oven to 350. Coat a 9 x 13 baking dish with nonstick cooking spray.

2. Prepare brownie mix according to package directions with the eggs, oil, and water. Pour HALF of brownie mixture into pan.

3. Top with sheets of graham crackers, breaking to fit as necessary. Sprinkle marshmallows on top of graham crackers, covering completely. Drizzle remaining half of brownie batter over marshmallows.

4. Bake for 25-30 minutes, until edges are crisp and center is set. Remove from oven and let cool for 15 minutes to set completely before slicing into bars and serve.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Friday, December 27, 2013

Baked Chicken, Green Beans and Potatoes



'Baked Chicken, Green Beans and Potatoes'
Source: Adapted from Julies Eats and Treats

Ingredients

8-10 red potatoes, cut
2 cups cut green beans
1 lb chicken breasts
1/2 cup butter (1 stick)
1 package Italian dressing mix

Directions

1. Heat oven to 350. Line one side of a greased 9x13 baking dish with green beans.

2. Line the opposite side of dish with the potatoes and place the chicken breasts down the middle.

3. Cut the butter into thin slices and layer evenly over the green beans, potatoes and chicken.

4. Sprinkle the Italian dressing over the entire dish and cover with foil.

5. Bake for 1 hour. Remove from oven and allow 5 minutes to cool.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Year Ago Today:


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Monday, December 23, 2013

Creamy Stove-Top Lemon Chicken



'Creamy Stove-Top Lemon Chicken'
Source: Adapted from The Mother Huddle

Ingredients

8 boneless, skinless chicken thighs
1/2 cup all purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
4 tablespoons butter
1 cup chicken broth
3 tablespoons fresh lemon juice
1 cup heavy cream
1 medium onion sliced in rings

Directions

1. In a large Ziploc bag, combine flour, salt, pepper and garlic powder. Add the chicken a few pieces at a time. Shake to coat chicken with flour mixture

2. In a large, deep frying pan, melt the butter over medium heat. Brown the chicken until both sides are golden brown color.

3. Add chicken broth, lemon, cream and onions. Cover and simmer for about 30 minutes or until meat is tender. Garnish with parsley if desired.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Year Ago Today:



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Friday, December 20, 2013

Candy Cane Christmas Hearts



'Candy Cane Christmas Hearts'
Source: Adapted from Sprinkle Some Sunshine

Ingredients

24 mini candy canes
12 6" lollipop sticks
1 cup white candy coating
Sprinkles

Directions

1. Heat oven to 300. On a parchment lined baking sheet, arrange the candy canes as hearts with the lollipop stick centered in between the two candy canes. Bake for 3 minutes...enough so they're malleable, but not melted.

2. Remove from oven and shape candy canes into hearts by pinching the bottom of the heart into the stick and pinching the top ends together. Carefully pull the sides out to make the hearts round and full. They will be hot, so you'll need to work quickly. If the candy canes harden before you have them all shaped, just stick them back in the oven for a couple of minutes. You may need to do this a few times.

3. Melt candy coating in the microwave at 30 second intervals on medium power, stirring between heating's, until smooth.

4. Spoon the melted candy coating into the center of each heart, then immediately top with sprinkles. Cool the pops in the fridge before serving or wrapping.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Year Ago Today:



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Wednesday, December 18, 2013

Pork Chops in a Tennessee Whiskey Mushroom Cream Sauce



'Pork Chops in a Tennessee Whiskey Mushroom Cream Sauce'
Source: Adapted from Living Bear

Ingredients

4 to 8 boneless pork chops
1 tablespoon olive oil
1 tablespoon butter

Sauce

2 tablespoons olive oil
2 tablespoons butter
1 pound mushrooms, sliced
1 large onion, thinly sliced
2 large garlic cloves, minced
1-1/2 cups chicken broth
1/2 cup heavy cream
2 tablespoons balsamic vinegar
1/3 cup Jack Daniel’s Tennessee Whiskey
1 teaspoon cornstarch
salt and pepper to taste

Directions

1. For the pork chops, heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat.

2. Season both sides of the chops with salt and pepper. Brown both sides. Reduce heat to low and cook until chops are done. Remove to a plate and cover with foil to keep warm.

3. In the same skillet (add more olive oil if needed), sauté onions and mushrooms on medium high heat until the mushrooms are browned (10-15 minutes). Add garlic and continue sautéing for 2 minutes.

4. Mix cornstarch with 2 tablespoons chicken stock in a small bowl and set aside. Add the remaining chicken broth, balsamic vinegar, and whiskey to the skillet; simmer slowly until sauce is reduced by over half, stirring frequently.

5. Add cornstarch mixture; stir continually and cook an additional minute or two.

6. Add the cream and simmer several minutes until the sauce thickens, stirring frequently. Add salt and pepper if needed.

7. Remove from heat and add pork chops to the skillet. Spoon some of the sauce over the chops and return to the heat. Simmer slowly for 5 minutes.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Year Ago Today:



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Monday, December 16, 2013

Slow Cooker Chicken Noodle Soup



'Slow Cooker Chicken Noodle Soup'
Source: Adapted from Yummy Mummy Club

Ingredients

1 1/2 cups carrots, chopped
2 ribs celery, chopped
1 medium onion, cut in fourths
2 slices ginger (approx. 1/4 in thick), peeled
2-3 stocks fresh rosemary
6-8 boneless, skinless chicken thighs
1 container chicken broth (32 oz)
1 cup white cooking wine (Optional but highly recommended)
salt and pepper to taste
2 cups egg noodles

Directions

1. Add carrots, celery, onion, ginger and rosemary to a greased slow cooker.

2. Arrange chicken on top of vegetables and add broth, wine (if using), salt and pepper.

3. Cook on low for 6-8 hours.

4. Remove chicken, shred with two forks and put back into pot.

5. Add egg noodles and continue cooking on high for 20-30 minutes.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Year Ago Today:



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Thursday, December 12, 2013

Chicken Tortilla Bake



'Chicken Tortilla Bake'
Source: Adapted from Thirty Handmade Days

Ingredients

1 can cream of chicken soup
1 can diced tomatoes with green chiles, undrained (10 oz)
12 small corn (or flour) tortillas, cut into thin bite-size strips
3 cups cooked shredded chicken
1 cup shredded cheddar cheese
1/2 cup milk

Directions

1. Heat oven to 350. In a medium bowl combine soup, milk and undrained tomatoes; set aside.

2. Sprinkle one-third of the tortilla strips over the bottom of a greased 9x13 baking dish. Top with half of the chicken and spoon half of the soup mixture evenly over top. Repeat layers, ending with tortilla stips on top. Top with cheddar cheese

3. Bake, COVERED for 40 minutes or until bubbly. Uncover and bake another 5 minutes.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Year Ago Today:



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Tuesday, December 10, 2013

Baja Fish Tacos



'Baja Fish Tacos'
Source: Adapted from Kraft Recipes

Ingredients

1/2 lb fresh tilapia OR cod fillets
3 tablespoons lime juice, divided
1 tablespoon taco seasoning 
1/3 cup  mayonnaise
3 tablespoons chopped fresh cilantro, divided
3 cups coleslaw blend (bagged coleslaw mix)
8 small flour tortillas, warmed
1/2 cup Mexican Style shredded cheese

Directions

1. Brush each fillet with 1 tablespoon of lime juice; sprinkle with taco seasoning.

2. Cook fillets in a skillet sprayed with cooking spray on medium heat for 3 to 3-1/2 minutes per side or until fish flakes easily, drizzling 1 tablespoon of lime juice over the fish as it cooks. Remove fish to a plate and flake with a fork into bite-size pieces.

3. In a large bowl mix the mayo, remaining 1 tablespoon of lime juice and 1 tablespoon of the cilantro. Add the coleslaw to the bowl and mix gently.

4. Top the warmed tortillas with coleslaw, fish, shredded cheese and remaining cilantro.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Year Ago Today:



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Monday, December 9, 2013

Olive Oil Poached Egg



'Olive Oil Poached Egg'
Source: Adapted from Tangled Noodle

Ingredients

1/4 cup good olive oil
1 Egg
Pinch or two of dried herbs, such as rosemary and thyme
One garlic clove, peeled and smashed
Salt

Directions

1. In a small skillet, heat the olive oil, herbs and garlic over medium-low heat (3-4 minutes). You want it hot, but not sizzling.

2. Crack the egg into a small dish then slide it into the oil. Cook until the egg white is firm, flicking the oil with a spoon or spatula to reach the yolk and other spots that are above the oil.

3. Remove the egg with a slotted spoon. Sprinkle with salt and serve with toast if desired.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Year Ago Today:



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Friday, December 6, 2013

Chinese Five-Spice Mango Chicken



'Chinese Five-Spice Mango Chicken'
Source: Adapted from Noble Pig

Ingredients

1-1/4 lbs. skinless, boneless chicken thighs
1/2 teaspoon Chinese five-spice powder
4 green onions, plus more for garnish, chopped
1 tablespoon extra-virgin olive oil
1/2 cup chicken broth
1/2 cup mango jam
2 tablespoons balsamic vinegar
1/2 teaspoon salt

Directions

1. In a bowl, toss the chicken thighs together with Chinese five-spice powder and salt.

2. In a nonstick skillet, heat extra-virgin olive oil until hot. Add chicken thighs and cook 5 minutes on each side, until browned and juices run clear. Transfer thighs to a plate and cover to keep warm.

3. In the drippings in the skillet, on medium heat, cook chopped green onions until browned (3-4 minutes). Stir in chicken the broth, mango jam and balsamic vinegar; heat to boiling.

4. Reduce heat to medium and reduce down until sauce is syrupy; about four minutes. Return the chicken thighs to the skillet and coat with the sauce. Garnish with green onion.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Year Ago Today:



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Wednesday, December 4, 2013

Chicken and Broccoli Alfredo Shells



'Chicken and Broccoli Alfredo Shells'
Source: Adapted from Dessert Now, Dinner Later

Ingredients

8 oz medium shells
1 bag frozen broccoli florets, thawed (14 oz)
2 cups cooked, diced or shredded chicken
1 jar Alfredo Sauce (16 oz)
1 1/2 cups shredded cheddar cheese
1/2 teaspoon Salt 
1/4 teaspoon Pepper
1/2 teaspoon Garlic Powder

Directions

1. Heat oven to 350. Cook shells according to directions on package; drain. Return shells to the pan and add Alfredo sauce, salt, pepper and garlic powder. Stir & set aside.

2. Heat chicken in the microwave for 45-60 seconds. Add the thawed broccoli and chicken to the shells...stir well.

3. Empty contents into a greased 13x9 baking dish and top with shredded cheese. Bake for 20-30 minutes or until bubbly & heated in the center.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Year Ago Today:



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Monday, December 2, 2013

Guinness Beef Stew



'Guinness Beef Stew'
Source: Adapted from Tracey's Culinary Adventures

Ingredients

3 tablespoons vegetable oil
2 onions, finely chopped
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 cup flour
3 cups chicken broth
1 1/4 cups Guinness Draught, divided
1 1/2 tablespoons brown sugar
1 teaspoon minced fresh thyme
1 boneless beef chuck roast (3-4 lbs), trimmed and cut into 1 1/2-inch pieces
1 1/2 lb Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley

Directions

1. Heat oven to 325, with a rack in the lower third of the oven.

2. Set a large Dutch oven over medium-high heat and add the oil. Once heated, add the onions and 1/4 teaspoon salt. Cook for 8-10 minutes, stirring occasionally, until the onions have browned.

3. Stir in the tomato paste and garlic and cook for about 2 minutes, or until fragrant and rust-colored. Add the flour and cook, stirring constantly, for 1 minute.

4. Stir in the chicken broth, 3/4 cup of the Guinness, the brown sugar, and the thyme leaves. Scrape the bottom of the pot to pick up any browned bits. Bring the mixture to a simmer and cook for a 3-4 minutes or until it has thickened slightly.

5. Season the beef generously with salt and pepper, and add to the pot. Return the mixture to a simmer, then transfer the pot to the heated oven, UNCOVERED.

6. Cook for 90 minutes, stirring once halfway through the cooking time. Remove the pot from the oven and add the potatoes and carrots, stirring to distribute. Return the pot to the oven and cook for another 60-90 minutes, stirring at 30-minute intervals. The stew is ready when the veggies and beef are fork tender.

7. Remove the pot from the oven and stir in the remaining 1/2 cup of Guinness and the parsley. Season to taste with salt and pepper and serve.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Year Ago Today:


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Friday, November 29, 2013

Brown Sugar Meatloaf



'Brown Sugar Meatloaf'
Source: Adapted from All Recipes

Ingredients

1/2 cup packed brown sugar
1/2 cup ketchup
1 to 1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Directions

 1. Heat oven to 350. Lightly grease a 5x9 inch loaf pan.

2. Press the brown sugar into the bottom of the prepared loaf pan and spread the ketchup over the sugar.

3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.

4. Bake for 1 hour or until juices are clear.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Year Ago Today:



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

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