Thursday, May 30, 2013

Grilled Bacon, Avocado and Cheese Sandwich

'Grilled Bacon, Avocado and Cheese Sandwich'
Source: Adapted from eMeals Classic Meal Plan for 2


8 slices of bacon
4 slices of sourdough bread
2 tablespoons butter
1 cup shredded cheddar cheese
4 tablespoons pressed avocado
2 tablespoons crushed tortilla chips


1. Cook bacon until crispy; set aside.

2. Butter one side of each side of bread and place two slices in a heated skillet, butter side down.

3. Spread each bread slice with avocado then layer cheese, bacon and tortilla chips. Top each with one slice of remaining bread, butter side up.

4. Grill over medium heat, flipping once, until golden brown or until cheese is melted.


1 Year Ago Today:


Wednesday, May 29, 2013

Ginger Chicken

'Ginger Chicken'
Source: Adapted from A Girl Worth Saving


2 lbs chicken legs
1 small yellow onion, diced
1 tablespoon fresh ginger, peeled and sliced
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons of diced red onion
1 stalk of green onion chopped.
1 tablespoon of coconut oil


1. Combine the coconut oil, onion and ginger in a skillet over medium heat and cook for 3 minutes.

2. Sprinkle chicken legs with salt and pepper and place in the skillet. Cover.

3. Reduce heat to low and allow to cook covered for 35 – 40 minutes. Add the red onion for the last 3 minutes of cook time. Serve.


1 Year Ago Today:


Monday, May 20, 2013

Oven Baked Spiced Ribs

'Oven Baked Spiced Ribs'
Source: Adapted from Paleo Cupboard


4 pounds pork ribs
1 Tablespoon sea salt
1 Tablespoon paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon chili powder
2 teaspoon ground black pepper
2 teaspoon cumin
2 teaspoon cayenne pepper


1. Heat oven to 250 and place the oven rack in the middle of the oven.

2. Combine all spice ingredients together in a small bowl and stir to combine.

3. Rub both sides of the ribs with the spice rub and place the ribs in large baking dish, rib side down.

4. Add a small amount of water to the dish (about 3-4 tablespoons) and bake the for about 2 hours and 45 minutes, turning occasionally.

5. Broil the ribs for about 5-10 minutes to brown the meat side. Cut the ribs and serve with extra napkins.


1 Year Ago Today:


Thursday, May 16, 2013

Avocado Mango Salad with Grilled Shrimp

'Avocado Mango Salad with Grilled Shrimp'
Source: Adapted from What 2 Cook



2 lbs large shrimp, shelled and deveined
2 avocados, pitted, peeled & cubed
1 mango, peeled and diced
Lime wedges, for serving


1 mango, peeled and finely diced
1/4 cup apple cider vinegar
2 tablespoons fresh lime juice
1 tablespoons fresh ginger, grated
2 tablespoons sugar
1 teaspoon Dijon mustard
1 tablespoon chopped parsley
1/2 teaspoon finely grated lime zest
1 jalapeno, seeded & diced (optional)
1/4 cup thinly sliced red onion
Salt and pepper to taste
1/2 cup canola oil


1. Preheat gas grill to high. (Or you can grill shrimp indoors on a panini maker...takes about 90 seconds).

2. Prepare the dressing: Combine all dressing ingredients (except oil) in a blender and blend until smooth. While blender is running, remove lid and pour in oil in a steady stream. Continue blending for several seconds, then remove and set aside.

3. Prepare the shrimp: Rinse shrimp and pat dry with a paper towel. Add about 1/3 cup of dressing and toss to coat. Let sit for 15 to 20 minutes.

4. String shrimp onto wooden or metal skewers for grilling. Grill over high heat for about 2 to 3 minutes per side. Remove from grill, let cool, them remove from skewers  (Or place shrimp skewers on a heated panini. Close the lid and grill for 90 seconds. Remove from panini maker).

5. In a large bowl, combine the salad mango, avocado and grilled shrimp. Add dressing to taste; toss lightly and serve.


1 Year Ago Today:


Tuesday, May 14, 2013

Oven Roasted Chicken & Potatoes

'Oven Roasted Chicken & Potatoes'
Source: Adapted from eMeals


3/4 lb diced chicken
1/2 cup chicken broth
1 1/2 teaspoons dried thyme
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 lb red potatoes, cubed
1 medium onion, quartered


1. Heat oven to 350.

2. Combine all ingredients in a greased baking dish. Cover

3. Bake for 30 minutes. Remove cover and bake an additional 30 minutes. Serve.


1 Year Ago Today:


Friday, May 10, 2013

Honey Chicken Bites

'Honey Chicken Bites'
Source: Adapted from Salu-Salo


1 lb. skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon baking powder
2 egg whites, beaten
1/2 plus 1/8 cup cold water
3/4 cup honey
3 teaspoons sweet chili sauce
Oil for frying

Cornstarch/flour mixture:

1/2 cup cornstarch
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper


1. Heat a good amount of oil in a large skillet on medium-high heat (enough to submerge each chicken piece about half-way).

2. In a medium bowl combine ingredients for cornstarch/flour mixture. Set aside.

3. In a large bowl combine the flour, cornstarch, baking powder, beaten eggs and cold water to form a creamy batter.

4. Dip the chicken pieces into the batter and then roll in cornstarch/flour mixture. Drop each piece in the skillet and fry until cooked through, turning once...(about 2-3 minutes per side). Drain on a paper towel lined plate.

5. In a small dish mix together the honey and the sweet chili sauce. Pour over the chicken bites and serve.


1 Year Ago Today:


Thursday, May 9, 2013

Sausage and Black-Eyed Pea Hash

'Sausage and Black-Eyed Pea Hash'
Source: Adapted from Cooking Light


8 oz diced turkey sausage
1 cup sliced celery
1 cup chopped fresh tomato
1 medium red bell pepper, chopped
1 medium yellow squash, cubed
1/4 cup water
2 teaspoons chopped fresh thyme
2 teaspoons cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 (15 oz) can black-eyed peas, rinsed and drained
1 tablespoon canola oil (or coconut oil)
4 large eggs
1/4 teaspoon pepper


1. Heat a large non-stick skillet over medium-high heat. Add sausage; sauté 4 minutes or until lightly browned, stirring occasionally.

2. Add celery, tomato, red pepper and squash; sauté 3 minutes, stirring frequently.

3. Add water, thyme, vinegar, Worcestershire, dijon mustard and peas. Simmer for 2 minutes or until peas are thoroughly heated. Remove pea mixture from pan; keep warm. Wipe pan with a paper towel.

4. Return pan to medium heat. Add oil and swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are set. Remove from heat.

5. Place about 1 cup pea mixture onto each of 4 plates; top each serving with one egg. Sprinkle eggs evenly with pepper.


1 Year Ago Today:


Wednesday, May 8, 2013

Apple French Onion Soup

'Apple French Onion Soup'
Source: Adapted from Closet Cooking


3 tablespoons butter
3 pounds onions, sliced (about 12-15 onions)
1/2 cup water
1 apple, peeled and chopped
1 teaspoon thyme, chopped
3 tablespoons flour
1 cup white wine
2 cups beef or vegetable broth
1 cup apple cider (or apple juice)
2 bay leaves
salt & pepper to taste
French bread, sliced
1 1/2 cup gruyere or fontina, shredded


1. Melt the butter in a large sauce pan over medium heat. Add the onions and water and cook, covered, until completely tender and caramelized and golden, about 2 HOURS, adding more water if needed.

2. Add the chopped apple and thyme and cook for 1 minute.

3. Sprinkle in the flour and cook, stirring, for another minute. Add the wine and deglaze the pan.

4. Add the broth, cider (or apple juice) and bay leaves. Bring to a boil then reduce the heat and simmer for 30 minutes.

5. Season the soup with salt and pepper and divide the between 4 oven safe bowls. Top each bowl with a slice of French bread, followed by the cheese, and broil until the cheese is bubbling and golden brown, (about 2-3 minutes).


1 Year Ago Today:


Tuesday, May 7, 2013

Seared Pork with Roasted Grapes

'Seared Pork with Roasted Grapes'
Source: Adapted from Bev Cooks


4 tablespoons extra virgin olive oil, divided
4 boneless, skinless pork chops
2-3 cups seedless red grapes, pulled from the stems
2 sprigs fresh thyme
2 tablespoons fresh oregano
coarse salt and pepper


1. Heat oven to 400. Arrange the grapes on a foil lined baking sheet and drizzle with a 2 tablespoons of oil. Sprinkle with thyme sprigs and a small pinch of salt.

2. Place in the oven and roast the grapes for 20 minutes, or until they’re slightly wilted and bursting.

3. Meanwhile, heat the remaining oil in a skillet over medium-high. Season the pork on both sides with salt and pepper and sear for 4-6 minutes per side, depending on the thickness of the chops.

4. Arrange the pork on a serving plate; sprinkle the roasted grapes over the pork and drizzle with any remaining grape juice. Garnish with fresh oregano.


1 Year Ago Today:


Monday, May 6, 2013

Shredded Chicken & Mac Sliders

'Shredded Chicken & Mac Sliders'
Source: Adapted from Mangoes And Palmtrees


Slow-Cooker Chicken:

4-5 Chicken Breasts
3 garlic cloves, peeled & smashed
1 tablespoon fresh ginger, peeled & roughly chopped
2 green onions, roughly chopped
1 1/2 cups diced pineapple
2 cups chicken stock
1/3 cup soy sauce
1 tablespoon sesame oil
2 tablespoon brown sugar
Hawaiian Rolls

Macaroni Salad: (If not using store bought pre-made)

2 1/2 cups dried macaroni
1 cup grated carrot
1/2 cup sliced green onions 
1 1/4 cup mayo
1/4 cup sour cream
1 1/2 teaspoon celery salt 


1. Place the chicken breasts, garlic, ginger, green onions and pineapple into a greased slow cooker. In a separate bowl, whisk together the chicken stock, soy sauce, sesame oil, and brown sugar. Pour over the chicken, making sure everything is submerged, then cook on LOW for 6-8 hours.

2. To prepare the macaroni salad, bring a large pot of salted water to a boil and cook pasta according to package directions; drain and allow to cool slightly.

3. In a medium bowl, whisk together the mayonnaise, sour cream, and celery salt. In a large bowl combine the cooked macaroni, grated carrot, and sliced green onion. Add the mayo mixture and toss until pasta is completely coated. Cover and refrigerate until ready to serve.

4. When the chicken is done cooking, shred each breast using two forks to pull the meat apart (this can be done in the slow cooker, or you can take the chicken out and shred it in a bowl if that's easier). Keep the shredded chicken in the liquid in the slow cooker.

5. To assemble the sliders, cut each Hawaiian roll in half. Place shredded chicken on the bottom halves and drizzle with a little of the juice from the slow cooker. Top with macaroni salad, and replace the tops of the rolls, securing with a toothpick if needed.

Friday, May 3, 2013

Turkey Cheddar Hawaiian Rolls

'Turkey Cheddar Hawaiian Rolls'
Source: Adapted from eMeals Healthy Lunch Plan


2 tablespoons mango chutney
4 Hawaiian rolls, split horizontally
1/2 lb thinly sliced deli turkey
1.2 cup shredded cheddar cheese


1. Spread 1/2 tablespoon of mango chutney over the bottom half of each roll.

2. Top evenly with turkey slices and shredded cheese. Replace roll tops and secure with a toothpick if desired.


1 Year Ago Today:


Thursday, May 2, 2013

Taco Spaghetti

'Taco Spaghetti'
Source: Adapted from So How's It Taste


1/2 package spaghetti (or any pasta you may have)
1 lb. ground beef (or turkey)
1 large onion, chopped
3/4 cup water
2 tablespoons taco seasoning
1 can whole kernel corn with peppers, drained (11 oz)
1 cup sliced pitted black olives
1 cup colby jack or cheddar, shredded
1/2 cup salsa
1 can diced green chili peppers (4 oz)


shredded lettuce
tortilla chips
sour cream


1. Heat oven to 350 and cook pasta according to package directions. Drain.

2. Meanwhile, in a 12-inch skillet, cook beef (or turkey) and chopped onion until meat is brown. Drain.

3. Stir in water and taco seasoning. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the cheese, salsa, and green chili peppers.

4. Transfer mixture to lightly greased 2-quart round casserole. Cover with aluminum foil and bake for 15 to 20 minutes until heated through. Sprinkle with remaining cheese and bake until melted.

5. If desired, serve with shredded lettuce, tortilla chips, tomatoes, and sour cream.


1 Year Ago Today:


Wednesday, May 1, 2013

Ranch Chicken Enchiladas

'Ranch Chicken Enchiladas'
Source: Adapted from The Recipe Critic


1 rotisserie chicken, shredded
1 tablespoon water
1/2 package taco seasoning
1/2 package ranch dressing mix
1/2 cup bottled ranch
1/2 cup salsa
2 cups shredded cheddar cheese
1 package white flour tortillas


1. Heat oven to 350. In a large bowl mix the shredded chicken with the water, dry taco seasoning and dry ranch dressing mix (use as much or as little as you prefer...I used about half of each packet). Heat in the microwave for 20-30 seconds.

2. In a small bowl, mix the 1/2 cup of bottled ranch and 1/2 salsa. Spread a very thin layer of this mixture along the bottom of a greased 9x13 baking dish.

3. Start assembling the enchiladas by putting 1-2 tablespoons of the bottled ranch and salsa mixture down the center of each tortilla. Top with shredded chicken and sprinkle with shredded cheese and roll it up.

4. Line up the enchiladas seam side down and sprinkle heavily with the cheddar cheese.  Bake for 30 minutes or until the cheese is bubbling and enchiladas are heated through. Drizzle with ranch dressing.


1 Year Ago Today : 


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