Tuesday, April 30, 2013

Mac 'N Cheese Tacos



I saw these on Pinterest and it was love at first sight. They were pinned from a site called Blog Chef, which I love and have been following for a long time. Go check it out, you'll find tons  of recipes to pin.

Now, you may be like me and take one look at these and say, 'YES! I MUST have them!!', or you could be more like my husband and say, 'Eh...not so much'. Regardless of who you are, just try them. They really are very delicious. It's not much different than Hamburger Helper...taco meat with mac-n-cheese on top. The only difference is it's not all mixed together and it's served in a taco shell.

I imagine most children would love this. Of course, Bubba has to be the odd man out. He doesn't care much for tacos, so he ate the mac-n-cheese and taco meat mixed together in a bowl. Personally, I don't really care HOW he eats it, just so it gets in his belly.

The only change I made from the original is I used the Mexican Velveeta Cheese instead of making just plain mac-n-cheese. If you've got a recipe you prefer, then by all means, go with that.

Ok guys, I'm off to enjoy this beautiful day! Doing what, I have no idea, but I'll figure something out. Even though I just got back from the tanning salon, I think I may throw my swimsuit on and lay out for a bit. It's warm in the sun and there's a slight breeze. So glad Mother Nature finally got her head out of her ass!

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'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



Good morning! Hope you all had a nice weekend. Ours was fun. Sad, but then fun.

Hubby went back out to sea last week, so he won't be home for a couple months, but the CO's wife and her kids came over Saturday night for dinner and they all ran around outside like crazy children. Bubba loves playing with her boys, so he had a great time.

Then Sunday was fishing with Grandpa. He didn't catch anything this time, but he didn't care. He just likes being down on the water.

As for me, well, I spent the weekend scrubbing the house (whenever Hubby leaves I power clean since I know it will STAY clean...no offense sweetie), then grabbed lunch with my sister Sunday afternoon. Bleu Squid in Mystic...Lobster Grilled Cheese Sandwich. Mmmmmmm...love it.

Anyway!! This recipe.

The original (click the link below to see it) has these served on grilled French bread. I thought that was just a bit too heavy, so I switched it to pita bread. I wanted a light-ish lunch, so the pita bread worked great.

You can cook the shrimp however you want really...on a grill or grill pan, in a skillet (which is what I did) or even bake them in the oven. As long as you cook them, you're good. Oh, and that avocado ranch mayo is awesome. If you have any leftover when you're done with this (which you should), keep it. It's really good on turkey sandwiches too.

Ok guys, have a great rest of your day and I shall see you tomorrow!

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'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



Well, after noticing that I make chicken recipes about a thousand times more often than I do pork, beef, turkey or seafood, I've decided to try and make more of those things. I'm not gonna go crazy and make a ton of that stuff cause we do genuinely love chicken, but variety is always nice.

This is a Cooking Light recipe. I love  CL recipes. They're always healthy, easy and flavorful. I don't think I've ever been disappointed by one I've tried, and this was no exception. This is a quick and easy, yet fancy looking dinner that you can absolutely whip up on a busy weeknight.

Ok guys, I'm off to putz around in the yard a bit. I have flower beds that need some weeding and bushes that need trimmed. I also have a garage that needs cleaned...but we'll see. That may wait for another day. Or never. I kind of like never.

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'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



I've been on a pasta kick lately. We had another pasta dish last night for dinner. It's one of the few things I can make that Bubba will eat without arguing. You really can't go wrong with pasta. Unless I put 'spices' in it. God help us all if there's any 'spices' in Bubba's food, cause he will not  touch it (what he doesn't know won't hurt him).

This is a pretty simple and straight-forward recipe...brown the meat, dump everything in the skillet, cook the pasta, mix it up, serve. Nice and easy.

Oh, and as for the Liquid Smoke, you don't have to use it. I happened to have it on hand, so I went ahead and tossed it in, but it's not necessary.

Have a great day!

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'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



Afternoon! It's another cold and dreary one here in my beloved Rotten Groton. It's cool. I've reached the 'Acceptance' stage. I have accepted that spring/summer is never coming, and I'm ok with it. Well, not OK, but I'll get over it. Whatever. Mother Nature sucks.

I think I came across this recipe on Pinterest. Or possibly in a magazine...can't remember. But I love chicken and I LOVE ranch, and stuffing those two things in a taco sounded like a great idea, so here you have it.

Super easy dinner to prepare, too. No pots or pans (well, except for the pan to heat the taco shells, but since I lined it in foil, I don't count it)...heat up the chicken in the microwave and you're good to go!

I never did get a rotisserie chicken for this. The commissary doesn't sell them, and I forgot to pick one up at Stop-n-Shop. Instead, I boiled a few chicken breasts I had on hand for 20 minutes, shredded them after letting them cool, and used that. Worked out just fine.

Ok guys, have a great rest of your Tuesday! I'll see ya back here tomorrow!

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'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



Good morning! It's another freezing cold April day her in New England....surprise, surprise. It was a nice weekend, but now it's all cold and windy again. Whatever.

Anyway, I'm just popping in real quick to post this in-between getting home from the gym and having to take Jango to PetSmart to get groomed. This will be followed by a trip to the lovely CT DMV for a CT license. I need plates too, but I'll do that next week. I can only handle the DMV in small doses. Besides, the Old Saybrook branch doesn't do plates and I'm not driving out to Wilimantic today.

Anyway, I share with you today a super easy slow cooker recipe that you can serve any way you like. I chose to make tacos with it, but you can make burritos, turn it into a Mexican chicken rice bowl, make sandwiches or sliders, whatever you want!

Ok guys...have a great day!

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'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



Ok, there are two ways you can make this sandwich, and for once in my life, I did not choose the easy way (only because I thought of it after  I had already made this).

You can follow the directions below and make your own spinach and artichoke dip, OR you can go to the grocery store and pick up some pre-made dip, heat it up, then use that as the filling of your sandwiches.

Trust me, if I had thought of it before I went shopping and bought everything I needed for this, I would have done it that way.

However you choose to make it though, just know that it's awesome. Really. And why wouldn't it be? You're just taking an already much loved dip and placing it in-between two slices of bread (always a good thing), adding some butter (even better), and grilling it to turn it into a much loved sandwich!

Plus it's National Grilled Cheese Month, so while you're enjoying your traditional grilled cheese, or whatever your personal favorite is, go ahead and try something new with this little sandwich. It may not be something you'll start making all the time, but it's definitely worth a try :)

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'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



More avocado this week! Hey...at least it's not chicken :)

I've seen these floating around the web for quite some time and finally decided to give them a try. I had an avocado sitting out that either needed to get used that day, or get tossed.

Panko...avocado...ranch dressing...yeah, it was a tasty little afternoon snack.

You do have to be gentle with the avocado slices so you don't mush them all up, but other than that, it was a cinch to make. Feel free to dip them in any type of sauce you prefer. I used ranch dressing, but there are plenty of other options...chipotle-mayo, sweet-chili sauce, soy dipping sauce, creamy Sriracha sauce, all kinds of stuff (just google any of those to get the recipes...there's tons of stuff that came up when I typed 'Baked Avocado Fries Dipping Sauce').

Ok guys have a great rest of your day. I'm off to meet some friends for a hot Captain Scott's Lobster Roll in New London...YAY!!!!

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'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



I know, I know...three chicken recipes in a row. What can I say...we eat a lot of chicken!

Whenever Hubby goes out to sea, he ends up exercising MUCH less, and eating MUCH more. He tries to spends what little down time he has sleeping, and the cooks always have tasty treats out in-between meals, so he sometimes loses track of what all he eats. The end result is he usually comes home with anywhere from 5-12 extra pounds, depending on how long he was gone. He's getting ready to leave again for quite awhile, so he's requests lots of chicken :)

I saw this on (of course) Pinterest, and it looked really good. I love Cooking Classy, but I don't make very much from her site because she tends to make pretty fancy stuff that requires a lot of ingredients (hence the name 'Cooking Classy'), and that's just not this lazy gals style. I love to browse through her stuff though cause her photos are gorgeous, and her recipes are amazing.

Anyway, this recipe looked do-able and semi easy, and it was. It was really tasty, and if you like lemon, I highly recommend trying it. That panko/cheesy/lemony breading is awesome.

Ok guys, I'm off to lay down for a bit. I can feel a migraine coming on, so I took some meds and hope that if a lay down for about an hour, I can trick it into going away. It's been forever since I've had one, so I'm kind of annoyed. I had to leave the gym early because it was jackin' up my vision. My trainer was having none of it and made me go home. I wanted to keep going, but who am I to argue...she knows best!

Have a great day guys...see ya tomorrow!

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'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



I love avocado.

I used to hate the stuff, but after Bubba was born I really took to it all of a sudden...weird.

This came up last week on my eMeals weekly dinner plan, and I made it a couple days later. It was so easy and tasty...even Hubby remarked how good it was, which I wasn't expecting since he's not really an avocado OR tomato kinda guy.

Plus...it's healthy. Very healthy. Avocados are so good for you, and when you top it with a tomato and a bit of melted cheese...even better :)

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'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



Wow...what a crappy day out there. It's about 45 degrees and raining. I guess the rain make it a little easier to deal with. I'd be really pissed if it was mid-April and 45 degrees and sunny.

Anyway, this recipe has been sitting in my Drafts folder forever. I'm sure you've seen this pin floating around Pinterest, and it's something I wanted to try (you know how I love my salmon).

It's super easy, and very good. Plus it's very healthy for you! I used a salmon steak since that's what I could get at the commissary that particular week, but next time I'll use a salmon fillet. Really it's just a personal preference...us whatever you like.

Ok guys, hope you all have a great weekend! We've got the Submarine Birthday Ball tomorrow night at Foxwoods, and I'm really looking forward to it. We haven't been to a Navy Ball in years (since before Bubba was born) so I went all out and got a gorgeous  dress. I feel like a total princess in it, so I can't wait to wear it.

Plus we got a room at the casino, so we don't have to worry about driving home. Thank you Grandma and Grandpa! Bubba is psyched to get to spend the night again!

See ya next week!

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'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



I came across this recipe in Yankee Magazine. I googled it and found rave reviews for Lobster Pie. People (especially New Englanders) LOVE them some Lobster Pie.

Personally, I just didn't see what all the fuss was about. It's pretty much lobster meat (which, yes, I do adore), and Ritz crackers! Sure there's some butter, eggs and a bit of cheese mixed in there, but it seems pretty basic!

So, I tried it, and I've got to say.....

I still don't see what all the fuss is about.

I liked it, it was good, but it wasn't 'knock-my-socks-off-holy-crap-that's-amazing', good. I still prefer my lobster to be served in a grilled split-top roll with warm butter (preferably from Captain Scott's in New London which is NOW OPEN  for the summer!).

Overall, would I recommend it? Sure. If you can get lobster meat at a decent price (I get this stuff on sale at Stop-n-Shop for a great deal...it's in the seafood section in the freezers)



then go for it. It's something different to do with lobster meat, and it is  good. However if you're wanting to make something special with with your lobster meat, then I think I'd go with something more like a Lobster Alfredo or a Lobster Mac 'N Cheese.

Just sayin'.

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'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

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