Wednesday, July 31, 2013

Super Simple Frozen Fruit Pops



'Super Simple Frozen Fruit Pops'

Watermelon Pop Ingredients

2 cups seedless watermelon, cubed

Directions

1. Put the watermelon in a blender and puree until smooth. Pour into popsicle molds of your choice and freeze until hardened.

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Strawberry Yogurt Pop Ingredients

2 cups fresh or frozen strawberries
1 cup plain or vanilla yogurt
1/2 cup sugar

Directions

1. Place all the ingredients in a blender and puree until smooth. Pour into popsicle molds of your choice and freeze until hardened.



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

Tuesday, July 30, 2013

Mango Chicken Salad with Smoky Mayo



'Mango Chicken Salad with Smoky Mayo'
Source: Adapted from Everyday Paleo

Ingredients

1 bag real bacon bits
1/2 cup red bell pepper, diced
1 jalapeno, seeds removed and diced (optional)
2 cups shredded chicken (from a rotisserie)
1 cup mango, diced
1/2 cup homemade or organic mayo
1 teaspoon Liquid Smoke
1/2 teaspoon chili powder
1/2 teaspoon cumin
Shredded lettuce

Directions

1. In a large bowl, combine the bacon bits, red pepper, jalapeno (if using), chicken and mango.

2. In a medium bowl, whisk together the mayo, liquid smoke, chili powder and cumin.

3. Divide the salad into serving bowls and top with Smoky Mayo.



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

Monday, July 29, 2013

White Bean Chicken Chili



'White Bean Chicken Chili'
Source: Adapted from Family Go

Ingredients

1 rotisserie chicken, shredded
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, finely diced
1 tablespoon chili powder
1 teaspoon oregano
2 bay leaves
1 can diced green chiles (4.5 oz)
1 can diced tomatoes (14 oz)
2 cups apple cider or juice
3 cups chicken broth
2 cans white northern beans, rinsed
salt and pepper

Topping Ideas:

shredded cheese
sour cream
sliced green onions
sliced jalapenos

Directions

1. Heat olive oil in a large Dutch oven or stockpot over medium-low heat.

2. Add onion and bell pepper and cook, stirring occasionally, until veggies are tender, about 10 minutes. Add garlic and cook for one minute more. Add chili powder, oregano, bay leaves, diced green chiles, diced tomatoes, apple cider, chicken broth and shredded chicken. Stir to combine.

3. Raise heat and bring to a boil. Cover partially, reduce heat, and simmer for 20 minutes.

4. Add beans and simmer for five minutes more or until heated through. Taste for seasoning and add salt and pepper if necessary.

5. Ladle into bowls and top with desired toppings.



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

Friday, July 26, 2013

Shrimp Salad Rolls



'Shrimp Salad Rolls'
Source: Adapted from Framed Cooks

Ingredients

1 pound large shrimp, peeled and deveined
3/4 cup mayonnaise
1/2 cup chopped celery
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons fresh orange juice
salt and pepper to taste
4 split-top rolls
1 1/2 tablespoons melted butter

Directions

1. Combine mayo, celery, dill, and orange juice in a medium bowl. Add salt and pepper to taste. Cut shrimp into chunks and add to dressing.

2. Grill rolls in a skillet until they are toasted to your liking. Divide shrimp mixture among rolls and serve.



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

Wednesday, July 24, 2013

Pineapple Whip



'Pineapple Whip'
Source: Adapted from Detoxinista

Ingredients

1 fresh pineapple, peeled, cored and chopped
1 cup almond milk
1 tablespoon honey

Directions

1. Using a high-speed blender or food processor, blend all of the ingredients until smooth. Serve.

*A regular blender may not work since it's not powerful enough to chop up the frozen pineapple...in that case you can thaw the pineapple half-way so it's a little softer. It won't have the same thickness, but it'll still taste the same*



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

Tuesday, July 23, 2013

Homemade Crunchwrap Supreme



'Homemade Crunchwrap Supreme'
Source: Adapted from Culinary Couture

Ingredients

6 large flour tortillas
1 bag tortilla chips
1 pound ground beef
1 package taco seasoning
sour cream
nacho cheese sauce
shredded lettuce
diced tomatoes

Directions

1. Brown ground beef in a skillet, then add taco seasoning...prepare according to package directions. Set aside.

2. Fill a large zip-lock bag half-way with tortilla chips and lightly crush.

3. Heat a griddle or large skillet on medium heat.

4. Meanwhile, microwave the flour tortillas for about 10 seconds to warm them up; this will make wrapping easier.

5. Lay out each flour tortilla and spoon some of the seasoned beef into the center. Top with about a tablespoon of nacho cheese, crushed tortilla chips, a dollop of sour cream, diced tomatoes and finally some shredded lettuce.

6. Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again.

7. Carefully place the Crunchwrap, seam-side DOWN, on the heated griddle or skillet. Press with a spatula and cook on medium heat for about 3 minutes, or until the bottom is golden brown. Flip it over and cook for another 3 minutes until golden.



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

Monday, July 22, 2013

Chicken Salad and Avocado Crostini



'Chicken Salad and Avocado Crostini'
Source: Adapted from Wicked Yummy

Ingredients

1 French Baguette, sliced into 24 half inch slices
3/4 cup mashed Avocado
1/2 Tablespoon Lemon Juice
Salt and Pepper to taste

Chicken Salad

4 oz shredded chicken
1/4 cup celery, diced
1/4 grapes, diced
1 Tablespoon Red Onions, diced
1 Tablespoon Fresh Parsley, chopped
1 1/2 Tablespoon mayonnaise
1 1/2 Tablespoon plain Greek yogurt
1 teaspoon Dijon Mustard
1/2 Tablespoon Fresh Lemon Juice
Salt and Pepper to taste

Directions

1. Heat oven to 350. Place the baguette slices on a large foil-lined baking sheet. Spray both sides of the slices with cooking spray and sprinkle with a small amount of salt and pepper.

2. Bake until golden brown and toasted, about 15-18 minutes. Remove from oven and let cool on the baking sheets.

3. Meanwhile, prepare the Chicken Salad. Add shredded chicken, celery, grapes, red onions, and parsley to a mixing bowl.

4. Add mayo, Greek yogurt, Dijon mustard, and 1/2 tablespoon of lemon juice to the bowl and mix well. Add salt and pepper to taste. Refrigerate until ready to use. 

5. In another small bowl, combine mashed avocados, 1/2 tablespoon of lemon juice, salt, and pepper. Refrigerate until ready to use. 

6. Top each baguette with 1/2 tablespoon of the Avocado mixture and 1 tablespoon of the chicken salad. Serve immediately.



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

Friday, July 19, 2013

Grilled Huli Huli Chicken



'Grilled Huli Huli Chicken'
Source: Adapted from A Foodie In Utah

Ingredients

1/2 cup brown sugar packed
1/4 cup ketchup
1/4 cup soy sauce (or coconut aminos)
1/3 c cup chicken broth
1 teaspoon ground ginger 
1 teaspoon minced garlic
2-3 lbs boneless skinless chicken thighs

Directions

1. In a small bowl, mix the first six ingredients.  Reserve 1/4 cup for basting; cover and refrigerate.

2. Place remaining marinade in a large zip-lock bag.  Add chicken thighs and seal bags; turn to coat.  Refrigerate for 8 hours or overnight.

3. Drain and discard marinade from chicken. Spray the grill with grilling cooking spraay and heat.

4. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.



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

Thursday, July 18, 2013

BLT Pasta Salad



'BLT Pasta Salad'
Source: Adapted from Betty Crocker

Ingredients

1 package rotini pasta (7 oz)
1 bag bacon reccipe pieces
1 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons sugar
1 large tomato, seeded, chopped
4 medium green onions, sliced
1 bag lettuce shreds

Directions

1. Cook pasta according to package directions. Rinse with cold water to cool. Drain well.

2. In large bowl, whisk together mayo, lemon juice and sugar until smooth. Stir pasta into mayonnaise mixture.

3. Gently mix in the bacon, tomato, and green onions. Stir in lettuce just before serving.



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

Wednesday, July 17, 2013

Lemon Rosemary Cornish Game Hen



'Lemon Rosemary Cornish Game Hen'
Source: Adapted from Caveman Forum

Ingredients

2 Cornish game hens
salt and pepper
3/4 lemon, cut into 3 wedges
5 sprigs fresh rosemary, 1 sprig finely chopped
1 apple, chopped
1/2 cup coarse ground pecans
1 1/2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup white wine
1/4 cup chicken broth

Directions

1. Heat oven to 450. Place hens in a greased casserole dish, breast side down.

2. In a bowl, mix together the chopped apple, chopped rosemary, and pecans for stuffing. Insert a lemon wedge and a full rosemary sprig into the cavity of each hen, and fill remaining space with the stuffing mix. Drizzle some olive oil over each hen, coating all the skin. Sprinkle with salt and pepper. Place in the oven and roast for 20 minutes.

3. While hens are roasting, mix together the white wine and chicken broth. Take the remaining lemon wedge and squeeze the juice into the bowl; set aside.

4. When the 20 minutes are up, reduce oven temp to 350. Pull out hens and flip them over so the breast side is up.  Slowly pour the chicken broth mixture over the hens, making sure to get some inside the cavity as well. Add salt and pepper to taste and sprinkle minced garlic over breasts.

5. Lay the remaining rosemary sprigs on top of the breasts, spreading them out evenly to cover as much of them as possible. Put hens back in oven and continue roasting another 30-45 minutes. Baste hens with pan juices every 10 minutes.

6. Remove from oven and allow 5-10 minutes to cool.



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

Tuesday, July 16, 2013

Greek Yogurt Egg Salad Sandwich



'Greek Yogurt Egg Salad Sandwich'
Source: Adapted from Damn Delicious

Ingredients

8 large eggs, hard boiled and chopped
2/3 cup Greek yogurt
1 tablespoon organic mayonnaise
1 teaspoon dried dill
salt and pepper to taste

Optional Sandwich Toppings

sliced tomato
sliced avocado
lettuce or arugula

Directions

1. In a large bowl, combine the eggs, yogurt, mayo, salt, pepper and dill. Mix well.

2. Serve on sandwiches or toast.



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

Monday, July 15, 2013

Aloah BBQ Sliders



'Aloah BBQ Sliders'
Source: Adapted from Tidy Mom

Ingredients

1.5 pound ground beef
2/3 cups brown sugar barbecue sauce, divided
3 Tablespoons bread crumbs
3/4 teaspoon Montreal steak seasoning
1 12-pack Hawaiian dinner rolls
3 slices Swiss cheese, quartered
1 can pineapple slices, drained (reserve the juice), cut into thirds
6 slices of pre-cooked bacon
lettuce
Pam Grilling Spray

Directions

1. Spray grill with grilling spray and heat grill.

2. Combine the barbecue sauce with 2 tablespoons of the pineapple juice from the drained can. Combine 1/3 cup of that mixture with the ground beef, breadcrumbs and steak seasoning in large bowl. Shape mixture into 12 small patties.

3. Place pineapple slices in a bowl with remaining barbeque sauce/pineapple juice mixture and set aside.

4. Grill patties 3 to 4 minutes on each side or until cooked through. Meanwhile, remove attached rolls from package as a whole...DO NOT SEPARATE. Cut in half horizontally and spray the cut sides with grilling spray; toast on the grill.

5. Remove pineapple slices from the sauce (save the sauce) and grill for 1-2 minutes on each side.

6. Separate the toasted rolls and assemble the sliders....Spread the barbecue sauce mixture on the bottom half of the rolls and top with a small piece of lettuce then a patty. Top with Swiss cheese, bacon and grilled pineapple. Secure the top of the roll with a toothpick if necessary.



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

Friday, July 12, 2013

Grilled Cajun Corn



'Grilled Cajun Corn'
Source: Adapted from Just A Pinch

Ingredients

6 ears of corn, shucked
organic mayonnaise
Cajun spice
shredded Parmesan cheese
melted butter

Directions

1. Brush a light coat of melted butter onto each ear of corn and wrap them separately in foil. Place on the sides of a heated grill...not directly over the fire.

2. Rotate the corn until fully cooked (time varies, but for us it's about 30-45 minuted).

3. Carefully remove corn from foil and brush a layer of mayo over each ear. Sprinkle with desired amount of Cajun seasoning, then the shredded cheese.



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