Thursday, February 28, 2013

Baked Beef Stew



'Baked Beef Stew'
Source: Adapted from Life As A Lofthouse

Ingredients

2 packages of Dry Onion Soup mix (1 oz each)
1/2 teaspoon Paprika
2 pounds Beef Stew Meat (cut into bite sized pieces)
5-7 baby red potatoes, quartered
6 Carrots, peeled and sliced
1 small Onion, chopped
2 cans Cream of Celery Soup
1 cup Ketchup

Directions

1. Heat oven to 325. In a large plastic bag, combine the dry onion soup mix and paprika. Add meat and shake, coating the meat completely.

2. Spread meat evenly into a lightly greased 9x13 baking dish. Top evenly with potatoes, carrots and onion.

3. Mix the cream of celery soup and ketchup in a medium bowl. Pour all over the meat and vegetables. Cover dish with foil and bake for 2 1/2 hours.



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

Wednesday, February 27, 2013

Breakfast Pizza for Dinner



'Breakfast Pizza for Dinner'
Source: Adapted from Taste of Home

Ingredients

2 packages crescent rolls
1 package Jimmy Dean cooked sausage crumbles
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 oz shredded cheddar cheese
4 oz shredded pepper Jack cheese

Directions

1. Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.

2. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.

3. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.

4. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.



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

Tuesday, February 26, 2013

Mac & Cheese with Kale



'Mac & Cheese with Kale'
Source: Adapted from Some Kitchen Stories

Ingredients

8 oz of macaroni
olive oil
1/4 cup of butter
1/4 cup of flour
1/2 teaspoon of salt
1 dash of black pepper
2 cups of milk
2 cups of cheddar cheese, shredded (8 oz)
About 8 stalks of kale, finely shredded, ribs removed
2 cloves of garlic, finely chopped
1/2 Cup of toasted Pankos (optional)

Directions

1. Finely slice kale and chop garlic. Set aside.

2. Cook macaroni according to package directions. Drain and set aside in a large bowl.

3. In the same pot (rinsed and dried), heat some olive oil and saute garlic until aromatic. Add sliced kale and saute until slightly wilted. Add to the bowl with cooked macaroni.

4. In the same pot, melt butter over medium heat; stir in flour, salt and pepper; Slowly stir in the milk until smooth. Cook and stir until bubbling over low heat. Stir in cheese until smooth and creamy.

5. Add macaroni and kale to cheese sauce. Stir until everything is well mixed and warmed.

6. (Optional)...In a small pan, toast some panko in olive oil until golden brown. Sprinkle the panko over the macaroni and cheese just before serving.



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

Monday, February 25, 2013

BBQ Chicken Nachos



'BBQ Chicken Nachos'
Source: Adapted from Life As A Lofthouse

Ingredients

Nachos:

1 large bag Corn Tortilla Chips
1 rotisserie chicken, shredded
1 bottle BBQ sauce 

Cheese Sauce:

1 pound Velveeta
4 oz shredded Cheddar cheese
8 oz shredded Monterrey Jack cheese
1 Rotel with green chili's (14 oz)
1 tomato, diced 
1/2 red onion, finely diced
1/2 teaspoon ground black pepper
2 green onions, chopped (for topping)
1 jalapeno pepper, finely diced (optional)

Directions:

1. Combine all cheese sauce ingredients in a medium saucepan, over medium heat. Stir until melted.

2. Arrange tortilla chips on a large serving platter, or on individual plates. Top with shredded chicken, BBQ sauce then nacho cheese sauce.

3. Sprinkle with chopped green onions and serve.



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

Friday, February 22, 2013

Cream Cheese Party Penguins



'Cream Cheese Party Penguins'
Source: Adapted from All Recipes

Ingredients

1 can jumbo black olives, pitted
1 can small black olives
1 package cream cheese, softened (8 oz)
1 carrot, peeled and sliced in 1/4 in thick slices

Directions

1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive.

2. Cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak (you may need to cut it smaller to fit).

3. Set a big olive, large hole side down, onto a carrot slice. Secure with a toothpick. Slide the small olive onto the toothpick, and set on the large olive. Adjust so that the beak, cream cheese chest and notch in the carrot slice line up.



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

Thursday, February 21, 2013

Creamy Chicken Broccoli Casserole



'Creamy Chicken Broccoli Casserole '
Source: Adapted from Six Sisters Stuff

Directions

4-5 chicken breasts, cooked and diced
1 bag frozen broccoli
2 8 oz packages of cream cheese
2 cups milk
2 teaspoons garlic salt
3/4 cup Parmesan cheese
Crushed Ritz cracker crumbs for topping

Directions

1. Heat oven to 350. Cook broccoli in salted water according to package directions. Place the broccoli in a greased 9x13 baking dish.

2. Heat the milk, cream cheese, garlic salt and Parmesan cheese in a medium pan over low heat, stirring until the mixture is smooth.

3. Pour 1 cup of sauce over the broccoli. Sprinkle diced chicken over-top and pour the rest of the sauce over the chicken. Sprinkle with 1/4 cup Parmesan cheese and desired amount of crushed Ritz cracker crumbs.

4. Bake for 20 to 35 minutes.



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

Wednesday, February 20, 2013

Mini Lasagna Cups



'Mini Lasagna Cups'
Source: Adapted from Catching Fireflies

Ingredients

1 Jar marinara sauce
1 container of ricotta cheese (16 oz)
2 cups shredded mozzarella cheese
Parmesan cheese
1 package of won-ton wraps
Italian seasoning (to taste)
1/2 lb ground beef/sausage (if desired)

Directions

1. Heat oven to 375. Spray a muffin pan with cooking spray and place one won-ton wrap in each cup.

2. Layer a spoonful of marina sauce, shredded then Parmesan cheeses, and top with a second won-ton wrapper. Repeat layer of marinara and two cheeses.

3. Sprinkle Italian seasoning over-top and bake for 18-20 minutes. Let cool for 5 minutes before serving.



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

Monday, February 18, 2013

Pierogies with Cabbage and Apple



'Pierogies with Cabbage and Apple'
Source: Adapted from Good Housekeeping

Ingredients

2 tablespoons olive oil 
1 medium onion, sliced
1 bag shredded red cabbage (10 oz)
1 medium apple, chopped
Salt and pepper
1 cup apple cider OR apple juice
1 Granny Smith apple, cored and cut into 1/2-inch chunks
1 box frozen potato and onion pierogies

Directions

1. In large deep skillet, heat 1 tablespoon oil on medium until hot. Add sliced onion and cook 5 minutes or until soft.

2. Increase heat to medium-high; add cabbage, cider, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cover and cook 5 minutes or until cabbage begins to wilt.

3. Stir in chopped apple; cover and cook 5 minutes or until cabbage is very tender.

4. Meanwhile, in covered medium skillet, heat remaining 1 tablespoon oil with 1/2 cup water to simmering on medium. Add frozen pierogies; cover and cook 5 minutes.

5. Uncover and continue cooking 10 to 12 minutes longer or until pierogies are heated through and pale golden on both sides.

6. Serve pierogies on cabbage mixture and sprinkled with freshly ground black pepper.



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

Friday, February 15, 2013

Rosemary & Thyme Pot Roast



'Rosemary& Thyme Pot Roast'
Source: Adapted from Tasty Kitchen

Ingredients

1 Chuck Roast (3-5 lbs)
2-3 Tablespoons Olive Oil
2 Onions, cut in half
6-8 Carrots, sliced
Salt and pepper to taste
1 cup red cooking wine (or beef broth)
2-3 Cups beef stock
3-5 sprigs Fresh Thyme
3-5 sprigs Fresh Rosemary

Directions

1. Heat oven to 275. Generously salt and pepper both sides of the roast.

2. Heat 2-3 tablespoons of olive oil in a large oven-safe pot or Dutch oven, over medium-high heat.

3. Add the halved onions to the pot, browning them on each side. Remove onions to a plate and add the carrots to the pot, tossing until lightly browned (1-2 minutes).

4. Add a bit more olive oil if necessary and place the meat in the pan. Sear for about a minute on both sides until brown. Remove the roast to a plate.

5. Add the red cooking wine (or beef broth) to the pot to deglaze, scraping the bottom with a whisk to get all he bits and pieces up. Stir for 1 minute.

6. Place the roast, onions and carrots back into the pot and add enough beef stock to just cover the meat(about 2 to 3 cups). Toss in 3 or 4 sprigs each of fresh rosemary and thyme (or desired amount).

7. Cover the pot with the lid and place in the oven. Roast 3 hours for a 3-pound roast...4 hours for a 4-5 pound roast.




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

Tuesday, February 12, 2013

Spinach Artichoke Pasta



'Spinach Artichoke Pasta'
Source: Adapted from Heat Oven To 350

Ingredients

1 box shell pasta (13 oz)
1 teaspoon butter
2 teaspoons minced fresh garlic
1 package cream cheese (8 oz)
1/2 cup milk
1/2 cup sour cream
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1 can artichoke hearts (packed in water), drained and chopped (14 oz)
1 package frozen spinach, thawed and squeezed dry (10 oz)
1/2 cup shredded Parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving

Directions

1. Cook pasta according to package directions. Drain

2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds.

3. Add the cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).

4. And pasta to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Sprinkle servings with additional shredded Parmesan.



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

Monday, February 11, 2013

Sour Cream & Cheddar Chicken Strips



'Sour Cream & Cheddar Chicken Strips'
Source: Adapted from Iowa Girl Eats

Ingredients

2-3 cups crushed sour cream & cheddar potato chips
1 egg
1 Tablespoon milk
1 lb chicken tenders (or 2 breasts sliced into strips)
salt & pepper

Directions

1. Heat oven to 400. Crush potato chips in a large zip-lock bag. Whisk together egg and milk in a shallow dish or bowl.

2. Season chicken strips lightly with salt and pepper then dunk into egg mixture.

3. Allow excess to drip off then drop in crushed chip bag. Seal and shake until chicken is coated (you may need to press the chips into the chicken in some spots). Work in batches if necessary.

4. Place coated strips on greased foil-lined baking sheet. Lightly spray strips with cooking spray or olive oil. Bake for 20 minutes, flipping halfway through.



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

Friday, February 8, 2013

Buffalo Chicken Pasta Salad



'Buffalo Chicken Pasta Salad'
Source: Adapted from Life On Leroy

Ingredients

1 cup ranch dressing
1/2 - 1 cup Buffalo wing sauce (to taste)
5 stalks of celery, chopped 
1 red onion, chopped
1 rotisserie chicken, shredded (or any cooked chicken you have on hand)
12 oz spiral pasta

Directions

1. Cook pasta according to package directions. Drain and rinse with cold water until no longer warm. Place in a large mixing bowl.

2. In a medium bowl, whisk together the ranch dressing and desired amount of buffalo wing sauce. Add to the pasta.

3.  Add the chicken, onions and celery in with the pasta and sauce, and mix together. Add salt and pepper to taste.

4. Refrigerate for 2-3 hours before serving.



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

Thursday, February 7, 2013

Slow Cooker Beer Chicken



'Slow Cooker Beer Chicken'
Source: Adapted from My Daily Dish

Ingredients

4-6 Chicken Breasts or 1 Whole or cut up Chicken
1 Can of any kind of Beer
1/2 teaspoon Garlic Powder
1/2 teaspoon Basil
1/2 teaspoon Paprika
1/2 teaspoon Black Pepper
1/2 teaspoon Kosher Salt

Directions

1. Place all ingredients into a greased slow cooker.

2. Replace lid and cook on high for 3-4 hours OR low for 7-8 hours.



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

Tuesday, February 5, 2013

Pork Chops with Onion Sauce



'Pork Chops with Onion Sauce'
Source: Adapted from eMeals.com Classic Meal Plan

Ingredients

2 teaspoons olive oil
4 boneless pork chops
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon butter
1/2 cup chopped onion
1/2 Tablespoon Dijon mustard
1 Tablespoon flour
1 cup chicken stock
2 Tablespoons parsley, chopped

Directions

1. Heat oil in a large skillet over medium-high heat.

2. Combine cumin, brown sugar, salt and pepper, and rub over both sides of the pork.

3. Place chops in the heated pan and cook 3-5 minutes per side (depending on their thickness). Remove chops to a plate and cover to keep warm.

4. Heat butter in the same skillet. Add the onion and Dijon mustard, and cook for 3 minutes, stirring occasionally.

5. Add flour to the pan; cook and stir for 1 minute. Stir in the chicken stock; bring to a boil and cook and stir for 2 minutes.

6. Spoon onion sauce over the chops and sprinkle with parsley. Serve.



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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