Thursday, March 28, 2013

Marshmallow Easter Bark



'Marshmallow Easter Bark'

Ingredients

1 bag white chocolate chips (12 oz)
3 cups rainbow mini marshmallows
1 tablespoon shortening 
sprinkles

Directions

1. Line a small cookie sheet with parchment paper.

2. Place white chocolate and shortening in a medium sized glass bowl. Melt chocolate in the microwave for 1 minute. Stir, then return to the microwave for 30 seconds. Stir again. If not fully melted, return for 30 more seconds, then remove and stir until melted.

3. Add the marshmallows to the bowl and stir to coat (quickly so the marshmallows do not begin to melt).

4. Transfer the chocolatey marshmallows to the prepared pan. Using a rubber spatula, extend the marshmallows to the edge of the pan. Press down slightly to make it all flat and even. Shake on any sprinkles you'd like to decorate with.

5. Place the pan in the freezer for about 20 minutes, or until chocolate is set.

6. Remove from the freezer and let sit on the counter to return to room temperature. Cut into pieces or, if using a cookie cutter, spray the edges with cooking spray (to avoid sticking, and cut.



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

Wednesday, March 27, 2013

Buffalo Ranch Chicken Grilled Cheese



'Buffalo Ranch Chicken Grilled Cheese'
Source: Adapted from Grilled Cheese Social

Ingredients

1 loaf of soft, thick French Bread, sliced
2 tablespoons butter
1 tablespoon ranch dressing
3 tablespoons cream cheese, softened
2 tablespoons crumbled Feta (or blue cheese)
1 tablespoon shredded cheddar
1/2 cups cooked shredded chicken (from a rotisserie)
1-2 tablespoons Frank's hot sauce

Directions

1. In a medium bowl, combine the ranch dressing, cream cheese, crumbled Feta and shredded cheddar. Stir until smooth.

2. In a another bowl, toss the chicken in the hot sauce until completely coated.

3. Spread the cheese/ranch mixture on one side of 4 slices of bread (this is for two sandwiches). Top two of those slices with shredded chicken, and top that with the other two pieces of bread.

4. Spread some butter on the outside of the sandwiches and grill either in a heated pan or a hot griddle until golden brown.



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

Tuesday, March 26, 2013

Apple Butter Roasted Chicken



'Apple Butter Roasted Chicken'
Source: Adapted from Jans Sushi Bar

Ingredients

Chicken thighs or drumsticks
1/2 cup apple cider
1/2 cup apple butter
1/4 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh sage, finely chopped
1 1/2 teaspoons or salt
3/4 teaspoon black pepper

Directions

1. Heat oven to 375. Combine the cider, apple butter, vinegar and sugar in a small saucepan. Bring to a boil over high heat; reduce heat to medium and simmer, stirring occasionally, until reduced by half, about 10 minutes. Remove from the heat and set aside.

2. Pat the chicken dry and arrange in a glass baking dish. Sprinkle evenly with the salt, pepper, rosemary and sage. Roast for 15 minutes.

3. Baste the chicken with half the cider mixture. Return to the oven and roast for another 15 minutes.

4. Baste the chicken with the remaining cider mixture, return to the oven and roast for a final 15 minutes.

4. Baste the chicken a final time with the accumulated pan juices, and allow it to rest for 5 minutes before serving.



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

Monday, March 25, 2013

Roasted Chicken with Sweet Potatoes



'Roasted Chicken with Sweet Potatoes'
Source: eMeals Clean Eating Plan

Ingredients

4 lb whole chicken
1 teaspoon salt
1 teaspoon pepper
1 lemon, halved
2 cloves garlic
2 medium sweet potatoes, peeled and cubed

Directions

1. Heat oven to 450. Rinse chicken and pat dry. Season with salt and pepper.

2. Place lemon halves and garlic cloves into the cavity of the chicken. Place chicken on a roasting pan. Surround the chicken with cubed sweet potatoes.

3. Bake for 40 minutes.

4. Remove sweet potatoes to a bowl and cover to keep warm. Reduce oven temp to 350 and continue roasting just the chicken for 30-40 minutes longer (or until internal temp reaches 165 degrees).

5. Transfer chicken to a platter and let rest for 15 minutes before carving. Serve with sweet potatoes.



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

Friday, March 22, 2013

Salted Milky Way Chocolate Chip Cookies



'Salted Milky Way Chocolate Chip Cookies'
Source: Adapted from Instructables

Ingredients

1 tub chocolate chip cookie dough (36 oz)
1 bag Milky Way Fun Size (11 oz)
1 tablespoon sea salt

Directions

1. Heat oven to 375 and place sea salt in a small dish. Cut each Milky Way bar in half and dip the cut end into sea salt.

2. Roll two spoonfuls of cookie dough around each Milky Way piece. Form a ball until the cookie dough completely covers the candy.

3. Place each cookie on a baking sheet and bake for 10-12 minutes.

4. Transfer to a cooling rack and let cool before serving.



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

Thursday, March 21, 2013

Penne with Cream and Smoked Salmon



'Penne with Cream and Smoked Salmon'
Source: Adapted from Jo Cooks

Ingredients

3 cups dried penne
4 oz thinly sliced smoked salmon
2-3 fresh thyme sprigs
2/3 cup cream
2 tablespoons butter
salt and pepper to taste

Directions

1. Cook pasta in according to package instructions.

2. Meanwhile, slice the smoked salmon into thin strips. Strip the leaves from the thyme sprigs.

3. Melt the butter in a large saucepan. Stir in the cream and add about a quarter of the salmon and thyme leaves to the pan. Season with pepper. Heat gently for 3 to 4 minutes, stirring all the time. Do not allow to boil.

4. Drain the pasta and toss it with the cream and salmon sauce. Divide among four bowls and top with the remaining salmon and thyme leaves.



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

Wednesday, March 20, 2013

Ranchero Macaroni Bake



'Ranchero Macaroni Bake'

Ingredients

1 can Cream of Mushroom Soup 
1 cup milk 
1 cup Picante Sauce 
3 cups shredded Cheddar cheese or Monterey Jack cheese (12 oz) 
3 cups elbow pasta, cooked and drained
1 cup coarsely crushed tortilla chips

Directions

1. Heat oven to 400. Stir the soup, milk, picante sauce, cheese and cooked pasta in a 3-quart shallow baking dish.

2. Bake for 20 minutes or until the pasta mixture is hot and bubbling; stir.

3. Sprinkle with the tortilla chips and bake an additional 5 minutes.



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

Tuesday, March 19, 2013

Sloppy Joe Tacos



'Sloppy Joe Tacos'
Source: Adapted from Sugar-n-Spice Gals

Ingredients

1 lb extra-lean ground beef
1 box taco shells 
1 can sloppy Joe sauce (15 oz)
1/4 cup chopped onion
1 small red pepper, chopped
1 can whole kernel sweet corn, drained (11 oz)
1 small can sliced black olives, drained
1 cup shredded lettuce
1 cup shredded Colby Jack cheese

Directions

1. Heat oven to 350. In a large skillet, cook ground beef and onion. Drain.

2. Stir sloppy joe sauce, red pepper and corn into the beef and cook for about 3 minutes longer, till bubbly.

3. Heat taco shells in oven as directed on box. Spoon about 1/4 cup meat into taco shell. Top with olives, lettuce and cheese.



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

Friday, March 15, 2013

Roast Beef Sandwiches with Pesto Mayo



'Roast Beef Sandwiches with Pesto Mayo'
Source: eMeals Healthy Plan

Ingredients

3 tablespoon mayo
1 tablespoon pesto
4 ciabatta rolls, split and toasted
1/2 lb thinly sliced roast beef
1 medium tomato, sliced
4-6 slices of provolone cheese
1 cup alfalfa sprouts (optional)

Directions

1. In a small bowl stir together mayo and pesto.

2. Spread 1 tablespoon of the mayo mixture onto both sides of each roll. Top bottom of each roll evenly with roast beef, tomato, cheese and sprouts (if using). Top with roll tops.



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

Thursday, March 14, 2013

Slow Cooker Pork Tacos with Salsa Verde



'Slow Cooker Pork Tacos with Salsa Verde'
Source: eMeals Clean Eating Plan

Ingredients

3 tablespoons olive oil
2 lb boneless pork roast
2 tablespoons taco seasoning
1 tablespoon cumin
5 cans chopped green chilies (4.5 oz each)
6 in flour tortillas
sour cream
1 lime, sliced

Directions

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

2. Rub pork with taco seasoning and cumin. Add pork to the skillet and brown on each side (3-5 minutes)

3. Transfer pork to a greased slow cooker and add green chilies. Cover and cook on LOW for 5 hours.

4. Shred pork using two forks and cook for an additional 45 minutes.

5. Warm tortillas in the microwave to 15-20 seconds. Fill tortillas with shredded pork and top with sour cream and lime wedges.



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

Wednesday, March 13, 2013

Honey Dijon Chicken Thighs



'Honey Dijon Chicken Thighs'
Source: Adapted from Table For Two

Ingredients

1 1/2 – 2 pounds boneless, skinless, chicken thighs
1/2 cup Dijon mustard (no substitutions)
1/4 cup pure maple syrup
1 Tablespoon rice wine vinegar
1/4 Teaspoon salt
1/4 Teaspoon ground black pepper
1 Tablespoon cornstarch
2 Teaspoons fresh rosemary (garnish)

Directions

1. Heat oven to 450. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.

2. Place chicken thighs in a greased baking dish and pour the Dijon mixture over top of it. Move chicken around to allow sauce to get underneath and coat the chicken completely.

3. Bake, uncovered, for 40 minutes.

4. Remove from oven and let chicken sit for 5 minutes before transferring to a plate.

5. Immediately after plating the chicken, whisk the 1 tablespoon of cornstarch into the sauce in the dish until it thickens (this MUST be done while while the sauce is still hot so it will thicken properly . If sauce isn't thick enough, add a little more cornstarch.

6. Drizzle sauce over chicken thighs and sprinkle with rosemary.



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

Tuesday, March 12, 2013

Curry Egg Salad



'Curry Egg Salad'
Source: Slightly adapted from  Pinch of Yum

Ingredients

8 large eggs, hard boiled
3 tablespoons chopped onion
1 red pepper, chopped
1 teaspoon salt
2 teaspoons curry powder
1/4 cup mayo
1 mango, finely diced

Directions

1. Chop the hard boiled eggs and place in a large bowl.

2. Chop the red pepper and the onion and combine with the egg. Add the salt, curry, mayo and mango to the bowl. Stir until well combined. Season with pepper to taste. Serve immediately or chill for a couple hours.



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

Monday, March 11, 2013

Cornbread Chicken with Jalapeno Sauce



'Cornbread Chicken with Jalapeno Sauce'
Source: Adapted from Lea And Jay

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons vegetable oil
1 egg, beaten
1 cup yellow cornmeal
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
3 tablespoons real bacon pieces
2 jalapenos, seeded and chopped
Salt and pepper to taste
2 cloves garlic, minced
2 cups chicken broth
8 ounces cream cheese, softened
3/4 cup shredded cheddar cheese

Directions

1. In a large zip-lock bag, combine cornmeal, chili powder, cumin, and salt. Dip each chicken breast in beaten egg, then drop into cornmeal mixture. Shake bag to coat chicken completely.

2. Heat vegetable oil in a large skillet on medium heat and fry until coating is crisp and juices run clear. Remove from skillet, drain on paper towels, and keep warm.

3. In a medium sauce pan, add a small amount of oil and jalapenos  season with salt and pepper and cook until softened. Add garlic and cook and stir for 30 seconds or until fragrant. Stir in chicken broth and bring to a boil.

4. Add cream cheese and stir until melted and smooth. Stir in shredded cheese and bacon pieces, stirring until the cheese in melted.  Top chicken with sauce and serve.



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

Thursday, March 7, 2013

Shrimp and Pasta Casserole



'Shrimp and Pasta Casserole'
Source: Adapted from Pearls Handcuffs and Happy-hour

Ingredients

1 1-2 pound bag frozen shrimp (thawed), cleaned, peeled, and deveined
1 jar of salsa (16 oz)
1 box angel hair pasta (9 oz)
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1 teaspoon crushed red pepper (optional)
1/3 cup freshly chopped parsley
1/3 cup crumbled feta cheese
1/2 cup grated Swiss cheese
1 cup plain yogurt
1 1/2 cup half & half
2 eggs
1/2 cup grated Monterrey Jack cheese

Directions

1. Heat oven to 350. Cook pasta according to package directions; drain and set aside.

2. In a large bowl, combine eggs, half & half, yogurt, Swiss & feta cheeses, parsley, basil, and oregano. Mix until well blended and set aside.

3. In a greased 9 x 13 baking dish, spread half the pasta over the bottom of the dish. Cover with all the salsa followed by half the shrimp. Top with Monterrey jack cheese, remaining pasta and finish with the remaining shrimp.

4. Pour the egg mixture over the pasta & shrimp, and bake for 35-40 minutes or until bubbly. Let stand for about 10 minutes before serving.



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

Wednesday, March 6, 2013

Slow Cooker Chicken Tikka Masala



'Slow Cooker Chicken Tikka Masala'
Source: Adapted from Table For Two Blog

Ingredients

8 boneless, skinless chicken tenderloins, cut in pieces
1 large onion, diced
4 cloves of garlic, minced
2 tablespoons fresh ginger, minced
1 can of tomato puree (29 oz)
1 1/2 cups plain yogurt
2 tablespoons olive oil
2 tablespoons Garam masala
1 tablespoon cumin
1/2 tablespoon paprika
2 teaspoon salt, or to taste
3/4 teaspoon cinnamon
3/4 teaspoon fresh ground black pepper
1-3 teaspoon cayenne pepper (depending on your heat preference)
2 bay leaves
1 cup heavy cream
3 tablespoons cornstarch
Chopped parsley (or cilantro) for topping

Directions

1. Place first 14 ingredients (up to the bay leaves) in a large bowl. Stir to combine, making sure the chicken is completely coated.

2. Pour mixture into the slow cooker and add the two bay leaves.

3. Cover and cook for 8 hours on LOW (or 4 hours on high).

4. When done, in a medium bowl, whisk together heavy cream and corn starch. Pour mixture into the slow cooker and gently stir.

5. Cook an additional 20 minutes to thicken. If desired, you can serve over rice, with buttered Naan, or with pita bread.



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

Tuesday, March 5, 2013

Beer Battered Fried Shrimp



'Beer Battered Fried Shrimp'
Source: Adapted from My Favorite Things

Ingredients

1 quart vegetable oil for frying
1 pound shrimp, peeled, deveined and tails removed
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 can or bottle beer (12 oz)

Directions

1. Heat oil in a deep fryer to 365 degrees. Rinse shrimp, pat dry, and season with salt and pepper.

2. In a large bowl combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir beaten egg into dry ingredients. Slowly mix in beer until a thin batter is formed.

3. Dip shrimp into the batter, then drop one at a time into hot oil. Fry shrimp, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.



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

Monday, March 4, 2013

Monterrey Chicken



'Monterrey Chicken Recipe'

Ingredients

4 boneless skinless chicken breasts
1 bottle barbecue sauce
1 bag Oscar Meyer bacon pieces
1/2 cup shredded Monterrey jack and cheddar cheese blend
fresh tomato, chopped
chopped chives for topping

Directions

1. Season chicken with salt and pepper.

2. Heat oil in a large skillet over medium heat. Cook chicken for 3-5 per side (time depends on thickness of chicken breasts).

3. Remove chicken from skillet and place in a greased baking dish. Top with desired amount of barbecue sauce, bacon pieces, and shredded cheese.

4. Broil chicken breasts in oven until cheese is melted (about 2-4 minutes...keep an eye on them).

5. Sprinkle with a small amount of fresh chopped tomatoes and chives and 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