Friday, August 30, 2013

Queso Chicken



'Queso Chicken'
Source: Adapted from Blog Chef

Ingredients

4 boneless skinless chicken breasts
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon oregano

Queso Sauce

2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
12 slices white American cheese
3-4 tablespoons jalapenos, finely chopped
1 1/2 teaspoons salt

Directions

1. In a small bowl combine 1 teaspoon of salt, chili powder, cayenne pepper, garlic powder and oregano. Rub both sides of each chicken breast with the seasoning mixture.

2. Heat vegetable oil in a large skillet over medium-high heat. Cook the chicken for 4 minutes on each side or until the fully cooked.

3. While chicken is cooking, prepare the queso sauce...Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk to combine. Continue whisking for 2-3 minutes.

4. Slowly pour in the milk while whisking. Once smooth, add the cheese and continue to whisk until the cheese is fully melted. Stir in the jalapenos and salt.

5. Serve chicken with queso sauce drizzled over top.



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

Thursday, August 29, 2013

Slow Cooker Balsamic Pot Roast



'Slow Cooker Balsamic Pot Roast'
Source: Adapted from My Chic Life

Ingredients

3 lb beef chuck roast
2 cups beef broth
1/2 cup sugar
1/4 cup balsamic vinegar
1 tablespoon of soy sauce
1 teaspoon salt
1/4 teaspoon red pepper flakes
3 cloves of garlic, pressed
Zest of 1/2 an orange
6-8 baby red potatoes, washed

Directions

1. Place the meat and potatoes into a greased slow cooker.

2. In a medium bowl, Whisk together the remaining ingredients and pour over the top of the meat.

3. Cook on low for 6-8 hours. Remove meat to a large bowl and slice. Serve with potatoes.



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

Wednesday, August 28, 2013

Pork Cordon Bleu



'Pork Cordon Bleu'
Source: Adapted from Moms Who Think

Ingredients

1 lb pork tenderloin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons flour
1 teaspoon olive oil
4 slices Swiss cheese
4 slices deli ham
1/4 cup dry white wine
1/4 cup chicken broth
1 teaspoon dried sage

Directions

1. Cut the pork diagonally across the grain into eight 1/4 inch thick cutlets. Place the cutlets between sheets of wax paper and pound to a thickness of 1/8 inch. Season both sides of each cutlet with salt pepper.

2. Place the flour into a shallow dish and lightly dredge the cutlets in the flour, shaking off excess.

3. Heat the oil a large nonstick skillet over medium-high heat. Sauté the pork 3 minutes, then turn cutlets over and top each with a slice of ham and a slice of Swiss cheese (halved if necessary).

4. Add the wine and chicken broth; bring to a boil. Boil, until liquid is reduced by half...about 3 minutes.

5. Sprinkle with sage. Place the cutlets on a platter and spoon the sauce on top if desired.



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

Tuesday, August 27, 2013

Sausage Egg Boats



'Sausage Egg Boats'
Source: Adapted from Dinner Or Dessert

Ingredients

1 sourdough baguette
1 bag Jimmy Dean sausage crumbles (9.6 oz)
4 eggs
1/4 cup heavy cream
4 oz shredded pepper jack cheese
2 green onions, thinly sliced
salt and pepper, to taste

Directions

1. Heat oven to 350. Cut and pull out the middle of the baguette, leaving 1/2 an inch of bread in the bottom and on the sides. Set aside.

2. In a large bowl, lightly beat together the eggs and the cream. Whisk in the shredded cheese, green onions and sausage. Pour the mixture into the hollowed out baguette boat.

3. Place on a foil-lined baking sheet and bake for 25-28 minutes or until egg set in the center. Allow 10 minutes to cool...cut and serve.



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

Monday, August 26, 2013

Raspberry Glazed Chicken



'Raspberry Glazed Chicken'
Source: Adapted from The Healthy Gluten-Free Life

Ingredients

4 boneless skinless chicken breasts
2 tablespoons oil (I used coconut)

Sauce

2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/3 cup raspberry jam
1 tablespoon honey
1 tablespoon minces red onion
1/2 teaspoon sea salt
pepper to taste

Directions

1.  In a medium bowl, combine the sauce ingredients.

2. Heat oil in a large skillet over medium heat. Add chicken and brown on both sides (2-3 minutes per side).

3. Turn heat to low and add the sauce to the pan. Cover and cook until chicken is cooked through, about 20 minutes.

4. Spoon extra sauce over chicken and serve.



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

Friday, August 23, 2013

Cranberry Cherry Chicken Salad



'Cranberry Cherry Chicken Salad'
Source: Adapted from Menu Musings

Ingredients

1 box Southwestern or Original seasoned chicken breast strips (9 oz)
1 tablespoon sun-dried tomatoes
2 tablespoons cherry cranberry pecan mix
1 tablespoon Greek yogurt
1 tablespoon organic mayo
1 teaspoon lemon juice
pita or regular bread or wraps
lettuce

Directions

1. Chop the chicken strips into cubes.

2. In a large bowl, mix together the first 6 ingredients. Refrigerate for 1 hour.

3. Prepare sandwich on bread of choice (as a wrap, pita or regular sandwich) with lettuce.



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

Wednesday, August 21, 2013

Avocado, Mozzarella and Tomato Grilled Cheese



'Avocado, Mozzarella and Tomato Grilled Cheese'
Source: Adapted from Pinterest, but the pin led to no link...just a photo

Ingredients

Bread of choice
1 avocado, sliced
2 pieces of Mozzarella cheese slices
1 tomato, sliced
olive oil
salt
butter

Directions

1. Heat a skillet over medium heat.

2. Butter one side of 2 slices of whatever bread you're using. Place one slice butter side down in the pan.

3. Top with sliced avocado, mozzarella cheese slices and a couple slices of tomato. Drizzle with a bit of olive oil and sprinkle with salt. Top with remaining piece of bread, butter side up.

4. Cook until bread it golden brown (2-3 minutes), then flip and brown the other side. Serve.



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

Tuesday, August 20, 2013

Creamy Shrimp and Mushroom Pasta



'Creamy Shrimp and Mushroom Pasta'
Source:Adapted from Chaos In The Kitchen

Ingredients

4-8 oz fettuccine or linguine
10 tbsp butter, divided
8 oz fresh, sliced mushrooms
2 garlic cloves, minced
3 oz cream cheese, cut into small pieces
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
2/3 cup boiling water (from your noodle pot)
1 lb cooked shrimp (thawed if using frozen)

Directions

1. Cook pasta according to package directions. Drain (reserving 2/3 cups) and return to the pot.

2. Meanwhile, in a medium skillet melt 2 tablespoons of butter over medium heat and saute the mushrooms until soft and brown.  Season with salt and pepper and set aside.

3. In a seperate large skillet, melt the remaining butter over medium heat. Add minced garlic, cream cheese, and herbs. Simmer cream cheese mixture until well blended. Add the 2/3 cup of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.

4. Stir in the  cooked shrimp and mushrooms. Mix well and simmer (stirring often) until everything is hot and thickened...5-8 minutes. Pour this sauce over the cooked noodle in the pot, and mix well.



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

Monday, August 19, 2013

Frito Chicken Tenders with Buffalo Dip



'Frito Chicken Tenders with Buffalo Dip'
Source: Adapted from Plain Chicken

Ingredients

1-2 pounds chicken tenders
1 1/2 cups of crushed Fritos
1 cup buttermilk (or regular milk)
2 teaspoons garlic salt

Buffalo Dip

You can use Heluva Good brand if you can find it, or make your own by mixing 
1/2 cup ranch dressing with 
1-2 tablespoons of Frank's Hot Sauce
Add more hot sauce for more heat

Directions

1. Heat oven to 375 and line a baking sheet with foil...spray with cooking spray.

2. Place crushed Fritos in a large zip-lock bag. Mix with the garlic salt.

3. Soak the chicken tenders in the buttermilk for 3-5 minutes. Drop the tenders into the Frito bag and shake to coat. You may need to do this in batches.

4. Lay the tenders out on the prepared baking sheet and bake for 25-30 minutes, or until cooked through.

5. Meanwhile, if you;re not using the store-bought Buffalo dip, prepare the dip by mixing together the ranch dressing with the desired amount of hot sauce. Refrigerate until ready to use.



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

Friday, August 16, 2013

Slow Cooker Pulled Pork Burritos



'Slow Cooker Pulled Pork Burritos'
Source: Adapted from Blog Chef

Ingredients

1 boneless pork shoulder butt roast (3 to 3 lbs)
1 can diced tomatoes with mild green chilies (10 oz)
1/4 cup chili powder
3 tablespoon minced garlic
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon salt
10 8 inch flour tortillas
1 bag shredded Monterey jack cheese (8 oz)
1 can black beans, drained and rinsed (16 oz)
Sour Cream

Directions

1. Cut the pork roast in half and place both halves in the bottom of a greased slow cooker.

2. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt. Cover and process until smooth. Pour over pork.

3. Cover and cook on low for 8-10 hours or until the meat is tender.

4. Remove the roast from the slow cooker, cool slightly. Shred the pork using two forks and return to the slow cooker. Using a slotted spoon.

5. Place the tortillas on a plate and heat in the microwave for about 15 seconds. Place the black beans in a bowl; cover and heat for 1-2 minutes.

6. Place about 1/2 cup of the pork mixture down the center of each tortilla, top with some black beans, shredded cheese, and sour cream.  Fold sides and ends over the filling and roll up. Top with some juice from the slow cooker if desired.



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

Thursday, August 15, 2013

Crescent Sloppy Joes



'Crescent Sloppy Joes'
Source: Adapted from Pillsbury

Ingredients

1/2 lb lean ground beef
1/4 cup barbecue sauce
1/4 cup shredded Cheddar cheese
1 can crescent rolls (8 oz)
1 egg, beaten
1 teaspoon sesame seed

Directions

1. Heat oven to 375. In large skillet, cook beef over medium heat, stirring frequently, until thoroughly cooked; drain. Stir in barbecue sauce; cook 1 to 2 minutes, stirring occasionally, until hot. Stir in cheese.

2. Unroll crescent rolls...separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal.

3. Place about 2 rounded tablespoons of beef mixture in the center of each square. Fold dough over filling, forming squares; press edges with fork to seal. With a knife, cut small slits in tops for steam to escape. Place on a foil-lined baking sheet. Brush with egg; sprinkle with sesame seed.

4. Bake 11 to 18 minutes or until golden brown. Immediately remove from baking sheet. Serve warm.



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

Wednesday, August 14, 2013

Shrimp Sandwiches with Celery Mayo



'Shrimp Sandwiches with Celery Mayo'
Source: Adapted from My Recipes

Ingredients

2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
1 lb medium shrimp, peeled and deveined
1/2 teaspoon salt, divided
4 Hawaiian hamburger buns
2 tablespoons finely chopped celery
3 tablespoons mayo
1 tablespoon plain Greek yogurt
2 teaspoons finely chopped green onions
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
lettuce

Directions

1. Preheat broiler.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add ginger; cook 1 minute. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Keep warm.

3. Arrange buns in a single layer on a baking sheet, cut sides up. Broil 45 seconds or until toasted.

4. Combine celery, mayo, Greek yogurt, green onions and lemon juice in a medium bowl; stir in remaining 1/4 teaspoon salt and pepper.

5. Place 1 lettuce leaf on bottom half of each bun. Top with 1 tablespoon mayonnaise mixture and 4-5 shrimp. Cover with top halves of buns.



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

Monday, August 12, 2013

Apple-Honey Chicken



'Apple-Honey Chicken'
Source: Adapted from Food Network

Ingredients

12 chicken drumsticks
salt and pepper
2 cups apple juice
1/2 cup apple cider vinegar
1/4 cup soy sauce (or coconut aminos)
2 teaspoons honey
Grated zest of 1 lemon
1/4 teaspoon red pepper flakes (optional)
2 teaspoons sesame seeds (optional)
1 tablespoon unsalted butter

Directions

1. Heat oven to 450. Set a wire rack on a foil-lined baking sheet. Place the drumsticks on the rack and season both sides generously with salt and pepper. Bake 30 minutes; flip the drumsticks and continue baking until golden and crisp, about 30 more minutes.

2. Meanwhile, prepare the sauce. Bring the apple juice, vinegar, soy sauce, honey, lemon zest, red pepper flakes (if using) and a pinch of salt to a high simmer in a medium saucepan over medium-high heat. Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes. Set aside until the chicken is done.

3. Stir the sesame seeds into the sauce, if using, and warm over medium heat, if necessary. Transfer the chicken to a large bowl. Add the sauce and butter and toss to coat. Season with salt and pepper. Transfer the chicken to a platter and drizzle with any remaining sauce from the bowl.



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

Friday, August 9, 2013

Chicken Cordon Bleu Casserole



'Chicken Cordon Bleu Casserole'
Source: Adapted from Six Sisters Stuff

Ingredients

1 box chicken stuffing mix (6 oz)
1 can cream of chicken soup (10 oz)
1 tablespoon Dijon mustard
2 cups shredded chicken (from a rotisserrie)
2 cups fresh broccoli florets
1 cup cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions

1. Heat oven to 375. Prepare stuffing as directed on package.

2. Mix soup and mustard in large bowl; stir in chicken, broccoli and ham.

3. Spoon into a greased 8 x 8 casserole dish; top with cheese slices and stuffing.

4. Bake 35 to 40 minutes or until heated through.



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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