Tuesday, April 30, 2013

Mac 'N Cheese Tacos



'Mac N Cheese Tacos'
Source: Adapted from Blog Chef

Ingredients

1 lb ground beef
1 packet taco seasoning mix
3/4 cup water
1 cup green onions
hard taco shells
4 ounces uncooked elbow macaroni
1/8 cup butter
1/8 cup flour
1/4 teaspoon salt
dash black pepper
1 cup milk
1 lb Mexican Velveeta Cheese

Directions

1. In a medium skillet over medium high heat, brown ground beef. Drain. Stir in the taco seasoning and 3/4 cup of water. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Heat taco shells in the oven according to package directions.

2. Meanwhile, cook elbow macaroni according to package directions. While the macaroni is cooking, melt the butter in a medium saucepan over medium heat. Stir in flour, salt and pepper. Cook for 2-3 minutes, stirring. Slowly add the milk and cook while stirring until the mixture becomes somewhat thick. Stir in velveeta until melted. Remove from heat. Drain the macaroni and add it to the cheese sauce. Stir to coat.

3. Assemble the tacos...place a little of the taco meat into each hard shell taco and top with macaroni and cheese. Garnish with green onions.



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

Monday, April 29, 2013

Buffalo Shrimp Ranch Pitas with Avocado Ranch Mayo



'Buffalo Shrimp Ranch Pitas with Avocado Ranch Mayo'
Source: Adapted from Half Baked Harvest

Ingredients

Buffalo Shrimp and Sauce

1 lb peeled and deviened raw shrimp
1 teaspoon olive oil
7 tablespoons butter, melted
1/2 cup buffalo sauce
1 teaspoon seasoned salt

Avocado Ranch Mayo

1 large avocado, peeled and pitted
1/2 cup sour cream
2 teaspoons fresh parsley, chopped
2 teaspoons dried dill
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon vinegar
2 teaspoons buffalo sauce
pinch of salt and pepper

Sandwiches

Pita bread
lettuce
ranch dressing for drizzling
buffalo sauce for drizzling

Directions

1. Prepare the shrimp; in a mixing bowl, whisk together the melted butter, buffalo sauce and seasoned salt. Place the shrimp in a medium size bowl and toss with 2 tablespoons of the buffalo sauce and the olive oil, coating completely. Set aside and reserve the remaining sauce.

2. Prepare the avocado ranch; combine all avocado ranch mayo ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. The mayo can be stored in a seal-tight container for 1-2 days in the fridge.

3. Preheat the grill, grill pan or skillet over high heat. Grill shrimp about 2 minutes per side or until shrimp turn pink. Remove from the grill and toss with a few tablespoons of the remaining sauce. Don't use all the buffalo sauce, you want some to drizzle on the sandwich.

4. Assemble thee sandwiches  slice one round pita in half and spread the avocado ranch mayo evenly across the inside of each piece. Layer on the lettuce and drizzle with ranch dressing and buffalo sauce. Arrange the shrimp in an even layer across the sauces. If desired drizzle with more buffalo sauce and top with the other half of the pita.



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

Thursday, April 25, 2013

Pork and Tomato Skillet Sauté



'Pork and Tomato Skillet Sauté'
Source: Adapted from Cooking Light via My Recipes

Ingredients

4 teaspoons olive oil, divided
4 (6 oz) bone-in center-cut loin pork chops
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 cup thinly sliced green onions
2 tablespoons balsamic vinegar
2 teaspoons minced garlic
2 cups cherry tomatoes
3 tablespoons chopped fresh basil

Directions

1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat.

2. Sprinkle chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan and cook 3 minutes per side or until desired degree of doneness. Remove pork from pan, cover to keep warm, and set aside.

3. Add remaining 1 tablespoon oil, green onions, vinegar, and garlic to pan; sauté 1 minute, scraping pan to loosen browned bits.

4. Combine tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss gently to coat. Add tomato mixture to pan; cook 2 minutes or until tomatoes begin to soften. Sprinkle with basil. Serve tomato mixture over-top the pork.



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

Wednesday, April 24, 2013

Cowboy Spaghetti



'Cowboy Spaghetti'
Source: Adapted from Mels Kitchen Cafe

Ingredients

1 pound spaghetti
5 tablespoons real bacon pieces
1 pound lean ground turkey or beef
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, finely minced
1 can crushed tomatoes (28 oz)
1 can tomato sauce (8 oz)
1/2 teaspoon dried oregano
2 tablespoons Worcestershire sauce
1/4 teaspoon liquid smoke
1/4 cup BBQ sauce

Toppings

Sliced olives
Shredded cheddar cheese
Sliced green onions

Directions

1. Heat a large skillet on medium heat and cook the ground turkey (or beef) with the onion, salt and pepper until the meat is no longer pink. Stir in the minced garlic and cook for another minute. Drain.

2. Stir in the bacon pieces, crushed tomatoes, tomato sauce, oregano, Worcestershire, liquid smoke and BBQ sauce. Bring the mixture to a simmer and cook for 10-15 minutes.

3. Boil the spaghetti noodles according to package directions. Serve the sauce over hot noodles and garnish with toppings of your choice.



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

Tuesday, April 23, 2013

Chicken Ranch Tacos



'Chicken Ranch Tacos'
Source: Adapted from Betty Crocker

Ingredients

1 box taco shells
3 cups shredded rotisserie chicken
1 package taco seasoning mix
1/2 cup ranch dressing
1 1/2 cups shredded lettuce
1 medium tomato, chopped
1 cup shredded Cheddar cheese (4 oz)
1/4 cup sliced green onions, if desired
salsa, if desired
Additional ranch dressing, if desired

Directions

1. Heat oven to 325. Heat taco shells in oven as directed on box.

2. Meanwhile, place the shredded chicken in medium microwavable bowl. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 1 1/2 to 2 minutes or until hot. Stir in 1/2 cup dressing.

3. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and green onions. Drizzle with salsa and additional dressing.



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

Monday, April 22, 2013

Slow Cooker Black Bean and Corn Chicken Tacos



'Slow Cooker Black Bean and Corn Chicken Tacos'
Source: Adapted from Six Sisters Stuff

Ingredients

2 cans black beans, drained and rinsed
2 cans corn, drained
1 package taco seasoning
4-5 chicken breasts
1 cup salsa
3/4 cup water
6 in soft tortilla wrappers

Toppings (All Optional)

1 avocado, sliced
1 tomato, diced, sour cream
shredded cheese
shredded lettuce
hot sauce

Directions

1. Place beans, corn, taco seasoning, and water in a greased slow cooker and mix together until seasoning is dissolved.

2. Place chicken breasts on top and spread salsa over the chicken. Cook on HIGH for 4 hours.

3. Shred meat and divide down the center of each tortilla wrapper (warm the wrappers for 12 seconds in the microwave first if you prefer).

4. Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.



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

Friday, April 19, 2013

Spinach & Artichoke Grilled Cheese



'Spinach & Artichoke Grilled Cheese'
Source: Adapted from Six Sisters Stuff

Ingredients

1 Tablespoon butter
1 teaspoon minced garlic
1 Tablespoon flour
1/2 cup milk
1 oz cream cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon pepper
1/2 cup Greek yogurt (or plain yogurt)
1 (7 oz) jar artichoke hearts, chopped
1/2 cup frozen chopped spinach, thawed and drained
1 loaf French bread, cut into 12 slices
Butter, for spreading

Directions

1. Melt butter in a skillet over medium heat. Add minced garlic and cook for two minutes. Whisk in flour until a paste forms and cook over medium-low heat for 1 minute, then pour in milk.

2. Stir and cook one minute. Add cream cheese, mozzarella, Parmesan and pepper. Stir until cheeses are melted. Whisk in yogurt until sauce is smooth. Fold in chopped artichokes and spinach.

3. Heat a skillet or griddle to medium-low heat. Butter the outsides of each slice of bread then spread 2-3 Tablespoons of the spinach dip on one slice of bread and top with another, making sure the buttered sides of bread on the outside. Cook sandwich until both sides of the bread are golden brown.



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

Thursday, April 18, 2013

Baked Panko Avocado Fries



'Baked Panko Avocado Fries'
Source: Adapted from Baked-In

Ingredients

2 ripe avocados, sliced
1/2 cup flour
salt and pepper to taste
2 eggs, beaten
1 1/2 cups Panko breadcrumbs
1 tablespoon butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1. Heat oven to 400. Line a baking sheet with foil and top with a wire rack. Spray with cooking spray.

2. Place flour and a dash of salt and pepper into a shallow dish. Place beaten eggs into another shallow dish, and then, in a third shallow dish, thoroughly mix together the Panko, melted butter, garlic powder, onion powder, paprika, salt and pepper.

3. Roll each avocado slice in flour, followed by the egg. Roll each slice in the Panko mixture, completely covering each avocado slice with breading, then set on the wire rack. Once every avocado slice is on the rack, spray with cooking spray.

4. Bake for 20 minutes or until Panko is lightly browned. Cool for about 10 minutes and serve with desired dipping sauce (I used ranch dressing).



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

Wednesday, April 17, 2013

Lemon Chicken Romano



'Lemon Chicken Romano'
Source: Adapted from Cooking Classy

Ingredients

2-3 boneless, skinless chicken breasts
1/2 cup shredded Mozzarella cheese
1/2 cup shredded Provolone cheese
1 large egg
1 tablespoon all-purpose flour
1/2 cup Panko bread crumbs
1/2 cup finely shredded Romano cheese
1 tablespoon chopped fresh oregano
2 teaspoons lemon zest (from 1 lemon)
1/2 teaspoon garlic powder
Salt and pepper
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons extra virgin olive oil
Lemon slices or wedges for serving

Directions

1. Heat oven to 350. Sprinkle each side of the chicken breasts lightly with salt; set aside. Combine Mozzarella and Provolone cheese in a bowl; set aside.

2. In a shallow dish, whisk together flour and egg until smooth. In a large zip-lock bag, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper.

3. Dredge each chicken breast in the egg mixture, coating both sides and allowing excess to run off, then drop them into the zip-lock bag and shake until chicken is fully coated.

4. Heat olive oil and vegetable oil in a medium skillet and heat over medium-high heat. Once oil is hot, fry each breast until bottom is crispy and golden brown, about 2-3 minutes per side.

5. Transfer chicken to a large plate lined with paper towels to drain, then place in a greased baking dish. Sprinkle each breast with the shredded cheese mixture and place in the oven to bake for 12-14 minutes.

6. Remove from oven and garnish with lemon slices or wedges, serve warm.



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

Tuesday, April 16, 2013

Avocado Chicken



'Avocado Chicken'

Ingredients

1 teaspoon olive oil
2 boneless skinless chicken breasts
1/4 teaspoon onion powder
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 avocado, sliced
1 tomato, sliced
1/2 cup shredded mozzarella cheese

Directions

1. Heat oven to 350.

2. Heat oil in a medium skillet. Add chicken to the pan and sprinkle with onion powder, salt and pepper. Cook  for 3 minutes on each side, or until lightly browned.

3. Transfer chicken to a greased baking dish and top each breast with avocado, tomato and cheese. Drizzle with lemon juice.

4. Bake for 10-12 minutes or until cheese is melted and chicken is done.



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

Monday, April 15, 2013

Chicken Enchilada Spaghetti



Good Monday to you all! Hope you guys had a good weekend. We had the Navy Submarine Birthday Ball Saturday night at Foxwoods. It was a great time!

We got a room so we didn't have to worry about driving home, plus it was nice to be able to change there in the room...I didn't have to drive anywhere in that dress. The food was great as always. and the company was even better. There were over 2,200 people there, so it was one big-ass ball!

Hubby and I finally updated our formal pic from the one we had taken about 8 years ago...


...isn't he just the most handsomest LT Commander in all the Navy? I think so :)

Anyway, it was a lot of fun. Sunday, on the other hand, not so fun. There was a lot of Ibuprofen being passed around by those of us who stayed the night. Even with trying to go slow and pace ourselves, we still felt it the next day...getting old sucks :)

Ok guys, have a great rest of your day! This spaghetti is awesome by-the-way. I really, really enjoyed it, and my friend Megan who came over to share it with Bubba and I, also liked it. It's easy to throw together, and has a lot of flavor to it. Good stuff!

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'Chicken Enchilada Spaghetti'
Source: Adapted from Tracey's Culinary Adventures

Ingredients

1/2 lb spaghetti
1 tablespoon olive oil
1/2 onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
pinch of cayenne pepper (optional)
2 boneless, skinless chicken breasts, cooked and shredded (or shredded rotisserie)
1 can of red enchilada sauce (10 oz)
3/4 cup grated sharp cheddar cheese
fresh cilantro (or parsley), for garnish

Directions

1. Cook pasta according to package directions. Drain and set aside.

2. Meanwhile, add the oil to a large skillet over medium heat. Add the onion, salt and pepper and cook, stirring occasionally, until the onions have softened, about 5 minutes.

3. Stir in the garlic, cumin, chili powder, paprika and cayenne, and cook for 1 minute, stirring constantly.

4. Add the shredded chicken and the enchilada sauce and stir to incorporate. Reduce the heat to low and add the cooked pasta to the skillet. Toss until the pasta is coated with the sauce.

5. Remove the pan from the heat and add the cheese, continuing to toss until melted and combined. Garnish with cilantro (or parsley) before serving.



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

Friday, April 12, 2013

Baked Salmon in a Bag



'Baked Salmon in a Bag'
Source: Adapted from Midland Morsels

Ingredients

2-3 lemons, sliced with skin on
2-3 salmon steaks or fillets
Butter (about 1 stick)
salt and pepper
four large sheets of foil

Directions

1. Heat oven to 350.

2. Place 4-6 lemon slices on each sheet of foil. Lay Salmon on top of lemon.

3. Place 3 pats of butter on top of the fish and season with salt and pepper.

4. Fold foil into a bag (or pouch) and seal. Cook for about 10-15 minutes (longer for thicker fillets, less time for smaller ones), or until salmon flakes easily with a fork.



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

Thursday, April 11, 2013

Lobster Pie



'Lobster Pie'
Source: Adapted from Yankee Magazine

Ingredients

Topping

1/2 cup finely crushed Ritz crackers
1/2 teaspoon paprika
2 tablespoons grated Parmesan cheese
4 tablespoons salted butter, melted

Filling

1 stick salted butter, divided
1/2 cup dry sherry
2 cups chopped cooked lobster meat
2 tablespoons all-purpose flour
1-1/2 cups half-and-half
4 large egg yolks

Directions

1. Heat oven to 350. In a small bowl, mix together crackers, paprika, and cheese. Stir in butter until evenly mixed. Set aside.

2. In a large skillet over medium-high heat, melt 3 tablespoons butter. Add sherry and boil 1 minute. Add lobster, stir, and remove from heat.

3. In a medium saucepan over medium heat, melt remaining butter. Add flour and stir until mixture looks smooth and glossy. Remove from heat.

4. Drain and reserve the sherry and juices from the skillet with the lobster meat, then slowly whisk this liquid along with half-and-half into butter/flour mixture. Return to heat and cook, stirring continuously, until sauce is smooth and thick.

5. Spoon 4 tablespoons of the sauce into a small bowl. Add egg yolks one at a time, beating well after each addition. Return egg mixture to sauce and mix well (this is so the eggs don't start to cook if you just add them straight to the hot saucepan). Stir over low heat about 3 minutes; don't let it boil. Remove from heat and add lobster.

6. Pour mixture into four ramekins or a small baking dish. Sprinkle with Ritz cracker topping and bake until golden brown, 10-15 minutes.



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

Wednesday, April 10, 2013

'Kentucky' Fried Chicken



''Kentucky' Fried Chicken'
Source: Adapted from Recipe Curio

Ingredients

3 pounds chicken parts for frying (I used just drumsticks)
2 packages Italian salad dressing mix
3 tablespoons flour
2 teaspoons salt
1/4 cup lemon juice
2 tablespoons butter, room temperature
1 1/2 cups Bisquick
1 teaspoons paprika
1/2 teaspoons sage
1/4 teaspoons pepper
1 cup milk
24 oz vegetable oil for frying

Directions

1. Rinse and wipe chicken dry. Combine salad dressing mix, flour, salt, lemon juice and butter into a paste and coat chicken evenly. Stack pieces in a bowl; cover and refrigerate for several hours.

2. Heat oven to 350. Combine Bisquick with spices in a large zip-lock bag. Place milk in a large bowl and dip chicken parts first into milk and then drop into pancake mixture bag; shake to coat chicken completely (this may need to be done in batches).

3. Heat oil in large skillet on medium heat and fry pieces until lightly browned...about four minutes on each side.

4. Place chicken in shallow baking dish and spoon any remaining milk over pieces. Cover with foil and bake at for one hour.

5. Uncover and bake 10 minutes at 400 degrees to crisp chicken. Baste with milk again. Serves six to eight.



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

Tuesday, April 9, 2013

Pork Chops with Gravy and Fried Potatoes



'Pork Chops with Gravy and Fried Potatoes'
Source: Adapted from Jamie Cooks It Up

Ingredients

2 pounds boneless pork chops (1 1/2 inch thick)
salt and pepper
1/2 cup flour
1 tablespoon butter
2 tablespoons olive oil
1 cup chicken broth
1 cup apple juice
1/2 cup whipping cream
1 teaspoon thyme
1/4 teaspoon salt 
1/8 teaspoon pepper
1 1/2 tablespoons cornstarch
3 tablespoons cold water
dash lemon juice
1/2 bag frozen diced potatoes (thawed)
3 tablespoons butter
1/2 teaspoons smoked paprika
salt and pepper

Directions

1. Rinse pork chops and sprinkle with salt and pepper.

2. Place 1/2 cup flour in a shallow dish and dredge each chop in the flour. Set aside.

3. Heat a large skillet over medium-low heat. Add 1 tablespoon butter and the olive oil to the pan. Add the pork chops and cook until golden brown on each side (about 4-5 minutes per side).

4. Combine the chicken broth and the apple juice and pour over the chops. Bring the liquid to a simmer, then turn the temperature down to low. Cover and simmer for about 10 minutes, or until the chops are cooked through. Remove to a plate and cover to keep warm.

5. Meanwhile, heat another large skillet over medium-high heat. Melt 3 tablespoons of butter in the pan and add the diced potatoes. Sprinkle with smoked paprika and salt and pepper, stirring to coat all the potatoes. Cook until golden brown, stirring occasionally.

6. To the pork chop skillet add the whipping cream, thyme, salt, pepper and a splash of lemon juice. Stir and bring to a boil over medium high heat.

7. In a small bowl combine the cornstarch with the cold water. Stir well making sure all of the cornstarch is combined. Pour it into the gravy skillet.

8. Whisk until the gravy returns to a boil and starts to thicken. Add more salt and pepper to taste if needed. Plate the pork chops and spoon gravy over top. Serve with the potatoes.



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

Monday, April 8, 2013

Philly Cheesesteak with Garlic Aioli



'Philly Cheesesteak with Garlic Aioli'
Source: Adapted from Damn Delicious

Ingredients

1/4 cup mayonnaise
2 cloves garlic, finely chopped
2 tablespoons butter
1 pound boneless chuck steak, thinly sliced
salt and pepper, to taste
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
4 hoagie rolls, toasted, for serving
1 cup shredded extra sharp cheddar

Directions

1. Heat oven to broil. Prepare the garlic aioli by combining the mayonnaise and garlic in a small bowl; set aside.

2. Melt butter in a medium skillet over medium-high heat. Add steak and cook until medium rare, about 5-6 minutes; season with salt and pepper, to taste. Transfer to a plate.

3. Add onion and bell peppers to skillet and cook until tender and golden, about 5-6 minutes.

4. Assemble the sandwiches; generously spread garlic aioli inside each roll. Top with steak, onions and bell peppers, and cheese. Place into oven and broil until cheese has melted, about 2-3 minutes (keep an eye on them).



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

Friday, April 5, 2013

Supreme Fries



'Supreme Fries'
Source: Jo Cooks

Ingredients

1/2 bag frozen french fries (whichever kind you prefer)
3 tablespoons of Oscar Meyer real bacon pieces
1/2 cup heavy cream
3/4 cup mozzarella cheese, shredded
3/4 cup cheddar cheese, shredded
2 green onions, chopped
1 small tomato, chopped
sour cream

Directions

1. Bake fries according to package directions.

2. In a sauce pan, heat the heavy cream; add mozzarella cheese and cheddar cheese and whisk until cheese melts and sauce is bubbly.

3. Place fries on a serving plate; pour cheese evenly over the fries. Top with sour cream, bacon pieces, green onions and tomatoes.



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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