Monday, September 30, 2013

Quick Taco Salad



'Quick Taco Salad'
Source: Adapted from Kraft Recipes

Ingredients

1 lb lean ground beef
1  onion, chopped
1 package taco seasoning mix
1/4 cup  water
1 bag of salad mix
2  tomatoes, chopped
1 cup shredded cheddar cheese
2 cups  tortilla chips, coarsely crushed
1/4 cup ranch dressing

Directions

1. Brown the meat and the onions in large nonstick skillet on medium-high heat; drain.

2. Add the seasoning mix and water; mix well. Bring to boil, then simmer on medium-low heat for 3 minutes.

3.  Meanwhile, divide the bagged salad among 4 plates. Top evenly with the meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.



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

Wednesday, September 25, 2013

New England Clam Chowder



'New England Clam Chowder'
Source: Adapted from Jamie Cooks It Up

Ingredients

1 cup onion, chopped
2 cup potatoes, chopped
1 cup celery, chopped
2 cans chopped clams (6 oz each)
3/4 cup butter
3/4 cup flour
1 quart half-n-half
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
pepper
oyster crackers (optional)

Directions

1. Place all of the chopped vegetables into a medium-sized sauce pan. Open the clams and pour the clam juice from the cans over the vegetables. Set the clams aside.

2. Add just enough water to the pot to cover the vegetables. On high heat, bring the contents to a boil. Reduce heat to medium high and let the veggies cook until tender...about 7 minutes.

3. Meanwhile, melt the butter in a large soup pot over medium high heat. Whisk in the flour until the mixture thickens.

4. Whisk the half-n-half into the butter/flour mixture. When it starts to bubble up and is nice and thick, remove it from the heat. DO NOT BOIL.

5. Pour the now tender vegetables AND the liquid they cooked were cooked in, into the half-n-half pot. Stir to mix thoroughly.

6. Add the clams, red wine vinegar, salt and a few dashes of pepper. Heat the soup over medium high heat until it's heated through. Serve with oyster crackers.



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


Monday, September 23, 2013

Mississippi Pot Roast



'Mississippi Pot Roast'
Source: Adapted from Retro Gran

Ingredients

1 chuck roast (2-3 lbs)
1 ranch dressing packet
1 Au Jus packet
1 stick of butter
1 jar of pepperoncini peppers
(whole or sliced, whatever you prefer)

Directions

1. Place the roast in a greased slow cooker.

2. Sprinkle the both the ranch dressing and the Au Jus packets over top the meat.

3. Add 8-12 pepperoncini pepper (or however many you like...I ad a LOT). You may be tempted to add water...DON'T. It's not necessary.

4. Cover and cook on LOW for 7-8 hours.

5. Serve over top Hawaiian rolls if desired.



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

Friday, September 20, 2013

Shrimp Avocado Salad



'Shrimp Avocado Salad'
Source: Adapted from Add A Pinch

Ingredients

1 pound cooked shrimp, peeled and deveined
1 avocado, cut into large pieces
1 tablespoon diced red onion

For the Dressing:

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste

Directions

1. Add shrimp, avocado, and onion to a large bowl.

2. In a small bowl, mix together all the ingredients for the dressing. Whisk until well-combined.

3. Add the dressing to shrimp avocado salad until it has the amount you desire. Mix well.



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

Wednesday, September 18, 2013

Cheesy Chicken Spaghetti



'Cheesy Chicken Spaghetti'
Source: Adapted from Just A Pinch

Ingredients

1 rotisserie chicken, shredded
1 lb Velveeta cheese, regular or Mexican
1 can rotel tomatoes, regular or hot
1 lb spaghetti
1 stick butter
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste

Directions

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

2. Melt the butter  in a large pot and saute the onion and bell pepper until soft.

3. One at a time, add the rotel tomatoes, both soups, the shredded chicken and the spaghetti to the sauteed onion mixture. Gently mix together.

4. Add the cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is completely melted, stirring occasionally to keep from scorching.

5. Serve immediately.



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

Monday, September 16, 2013

Slow Cooker Creamy Macaroni and Cheese



'Slow Cooker Creamy Macaroni and Cheese'
Source: Adapted from Raining Hot Coupons

Ingredients

1 can cheddar cheese soup
1 1/2 cups milk
1 box macaroni elbows (16 oz)
2 cups shredded cheddar cheese
1 1/2 cups sour cream

Directions

1. Cook macaroni according to package directions, 2-3 minutes LESS than what package time says. Drain.

2. Put the cooked pasta into a greased slow cooker.

3. Add shredded cheese, soup and sour cream the pasta and mix well.

4. Cook on LOW for 1 hour.

5. Add milk and stir. Cook for 1 more hour.



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Friday, September 13, 2013

Bean and Cheese Burritos (Freezer Friendly!)



'Bean and Cheese Burritos'
Source: Adapted from Love With Recipe

Ingredients

1 package of flour tortillas (10 pack)
1 can of refried beans (16 oz)
1/4 cup salsa
shredded cheddar cheese (6-8 oz)
sour cream (if desired)

Directions

1. Mix the refried beans and salsa together in a medium bowl . (You can also add chopped chicken or ground beef if you like).

2. Drop a large dollop of the bean mixture in the center of each tortilla. Sprinkle with a little shredded cheddar and top with some sour cream (if eating right away), and roll up.

**To Freeze**

Do not include sour cream in each burrito if you're freezing these. Wrap each individual burrito in saran wrap, then place them all in a large zip-lock bag. Seal and freeze...good for two months.

**To Re-Heat**

Remove burrito from the freezer and wrap loosely in a paper towel. Microwave on high for 1-2 minutes. Top with sour cream if desired.



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

Wednesday, September 11, 2013

Chicken Thighs with Shallots and Spinach



'Chicken Thighs with Shallots and Spinach'
Source: Adapted from Taste of Home

Ingredients

6 boneless skinless chicken thighs
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1-1/2 teaspoons olive oil
4 shallots, thinly sliced
1/3 cup chicken broth
1 package fresh spinach (10 oz)
1/4 teaspoon salt
1/4 cup sour cream

Directions

1. Sprinkle chicken with seasoned salt and pepper.

2. Heat oil in a large skillet over medium heat. Add chicken; cook 6 minutes on each side or until cooked through. Remove chicken to a plate and cover with foil to keep warm.

3. In same pan, cook and stir shallots until tender. Add chicken broth; bring to a boil. Cook until broth is reduced by half (3-5 minutes).

4. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken.



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

Tuesday, September 10, 2013

Linguine with Shrimp Scampi



'Linguine with Shrimp Scampi'
Source: Adapted from Food Network

Ingredients

1 box linguine
3 tablespoons butter
2 1/2 tablespoons olive oil
4 garlic cloves, minced garlic
1 lb uncooked shrimp, peeled and deveined
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup chopped parsley 
zest of 1/2 a lemon
1/4 cup freshly squeezed lemon juice

Directions

1. Cook linguine according to package directions. Drain and return to the pot; set aside.

2. Meanwhile, in a large skillet melt the butter and olive oil over medium-low heat. Add the garlic and saute for 1 minute.

3. Add the shrimp, salt and pepper and saute until the shrimp turn pink, stirring often (about 5 minutes).

4. Remove from skillet from heat and add the parsley, lemon zest and lemon juice. Toss to combine.

5. Immediately add the shrimp and sauce to the cooked pasta pot...toss well, and serve.



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

Monday, September 9, 2013

Zucchini Parmesan Chicken Nuggets



'Zucchini Parmesan Chicken Nuggets'
Source: Adapted from Half Baked Harvest

Ingredients

1 lb chicken tenderloins, cut into pieces
1 cup buttermilk
1/2 cup grated zucchini, squeezed dry with a paper towel
2 cups cornflakes, finely crushed
1/4 cup cornmeal
1/4 cup grated parmesan cheese
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon pepper

Directions

1. Heat oven to 475. Line a baking sheet with foil and spray with cooking spray.

2. Add the chicken pieces to a large bowl and pour the buttermilk over top. Mix well and set aside.

3. In a large zip-lock bag, mix together the grated zucchini, crushed cornflakes, cornmeal, Parmesan cheese, paprika, cayenne pepper, salt and pepper.

4. Drop each piece of chicken into the bag and shake until pieces are coated. Place on the prepared baking sheet. Repeat until all the chicken has been coated then pray each nugget with non-stick spray (so they don't burn).

5. Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven and serve with dipping sauce of choice (I used Ranch dressing).



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

Thursday, September 5, 2013

Baked Chili Dogs



'Baked Chili Dogs'
Source: Adapted from That ChBo

Ingredients

2 cans Campbell's chili with beans
6 turkey dogs
6 hot dog buns of choice
1 package shredded Cheddar cheese

Directions

1. Heat oven to 425.

2. Spread 1 can of chili and beans along the bottom of a 9x13 inch baking dish. Place the turkey dogs on top of the chili, evenly spaced.

3. Spread more chili from the second can over top the hot dogs. Sprinkle with shredded cheese.

4. Cover dish with aluminum foil, and bake for 20-25 minutes.

5. Remove from oven and place turkey dogs in a bun. Spoon chili from the dish over the fogs and top with extra shredded cheese if desired.



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

Wednesday, September 4, 2013

Sweet Chili Shrimp Tacos



'Sweet Chili Shrimp Tacos'
Source: Adapted from Salu-Salo

Ingredients

1 lb uncooked shrimp, peeled and deveined
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon olive oil
2 cloves garlic, chopped
1 teaspoon grated fresh ginger
1 green onion, finely chopped

Sauce

1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon cider vinegar
1 1/2 teaspoons chili garlic sauce (add more for a spicier sauce)

Directions

1. In a large bowl, toss the shrimp with the cornstarch, salt and pepper. Set aside.

2. In a small bowl, combine all sauce ingredients. Set aside.

3. Heat the olive oil in a large skillet over medium-high heat. Add the garlic, ginger and shallot and cook for 40 seconds.

4. Add the shrimp and cook for 2-3 minutes or until pink. Add the sauce and stir to coat all the shrimp.

5. Fill each soft taco wrapper with shredded lettuce and top with shrimp and sauce.



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


Tuesday, September 3, 2013

Slow Cooker Root Beer Pulled Pork



'Slow Cooker Root Beer Pulled Pork'
Source: Adapted from Shugary Sweets

Ingredients

2 lb pork tenderloin
12 oz Root Beer
1 cup BBQ sauce
1 teaspoon salt
1/4 teaspoon black pepper
sliced American cheese
Hawaiian burger buns

Directions

1. In a greased slow cooker, whisk together the root beer, BBQ sauce, salt and pepper.

2. Add the pork and replace the lid. Cook on LOW for 8 hours.

3. Remove pork from slow cooker and shred with two forks. Serve on a bun and top with cheese and additional BBQ sauce, if desired.



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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