Wednesday, October 30, 2013

Mexican Penne with Chicken Thighs



'Mexican Penne with Chicken Thighs'

Ingredients

1/2 lb uncooked penne pasta
1 lb skinless, boneless chicken thighs
1 tablespoon butter
1 clove garlic, minced
2 tablespoons flour
1/2 cup chicken broth
1/4 cup milk
1/2 cup salsa
1/2 package cream cheese, cut into pieces (4 oz)

Directions

1. Cook pasta according to package directions.

2. Meanwhile, cut chicken thighs into bite-size pieces. Melt butter in a large skillet over
medium heat. Add chicken; cook, stirring constantly, 4 to 5 minutes. Add garlic; cook until
chicken is done.

3. Stir in flour. Gradually pour in broth and milk, stirring constantly. Add salsa
and cream cheese. Cook, stirring, until cream cheese is melted and smooth.

4. Toss with pasta before serving.



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

Monday, October 28, 2013

Loaded Baked Potato Dip



'Loaded Baked Potato Dip'
Source: Adapted from Closet Cooking

Ingredients

1 container sour cream (16 oz)
2 cups shredded cheddar cheese
1 bag Oscar Meyer bacon pieces
6 green onions, sliced
salt, pepper and cayenne to taste (optional)
chips of choice

Directions

1. Mix everything together in a large bowl and scooping with potato chips!

**For better flavor, you can prepare this the day before and keep in the fridge, giving the flavors a chance to blend**



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

Friday, October 25, 2013

Basic Dutch Oven Pot Roast



'Basic Dutch Oven Pot Roast'

Ingredients

1 3lb pot roast
1 tablespoon butter
1 -2 tablespoons vegetable oil
1 packet onion soup mix
2-3 cups water
5-8 small red potatoes
1 bag baby carrots
1 onion, sliced

Directions

1. Melt the butter in the dutch oven on med-high heat. Brown the roast on all sides (about 5-7 minutes). Remove roast to a plate...add a little vegetable oil to the dutch oven and the sliced onion. Cook for a few minutes until softened.

2. Place the roast back in the pot and the add carrots and potatoes around the meat. Add the Onion Soup Mix to 2 cups of water and pour around the meat and veggies. (You want the liquid to cover about 3/4 of the roast, and to cover the veggies, but you don't want to submerge the meat completely).

3. Bring the water to a boil, then turn the heat down to low so the water just barely boils. Put the cover on, and set the timer for 3 hours. Remove from pot, slice and serve with veggies.



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

Thursday, October 24, 2013

Taco Stuffed Zucchini Boats



'Taco Stuffed Zucchini Boats'
Source: Adapted from Skinny Taste

Ingredients

4 medium zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 lb ground beef OR turkey
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt, or to taste
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon oregano
1/2 small onion, minced
2 tablespoons bell pepper, minced
1 can tomato sauce (4 oz)
1/4 cup water
1/2 cup Mexican blend shredded cheese
1/4 cup chopped green onions

Directions

1. Heat oven to 400. Place 1/4 cup of salsa in the bottom of a large greased baking dish.

2. Using a small spoon or melon baller, hollow out the center of the zucchini halves. Chop the scooped out flesh of the zucchini into small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest.

3. Brown ground beef (or ground turkey) in a large skillet until no longer pink, drain. Add the spices and mix well. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover. Simmer on low for about 20 minutes.

4. Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. Top each with 1 tablespoon of shredded cheese.

5. Cover the dish with foil and bake 35 minutes or until cheese is melted and zucchini is cooked through. Top with green onions and serve.



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

Monday, October 21, 2013

Scarecrow Crunch Mix



'Scarecrow Crunch Mix'
Source: Adapted from Nora Griffin

Ingredients

4 cups Cinnamon Chex cereal
4 cups small pretzel twists
1 bag Autumn Mix candy (22 oz)
2 cups Reese's Pieces
2 boxes caramel popcorn with nuts
1 bag colored Goldfish

Directions

1. In a large bowl, combine all the ingredients.

2. Serve immediately or divide mix into small baggies for a party.



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

Friday, October 18, 2013

Ladybug Appetizers



'Ladybug Appetizers'
Source: Adapted from Taste of Home

Ingredients

2 ounces cream cheese, softened
2 tablespoons sour cream
Black food coloring
1/2 teaspoon minced chives
1/8 teaspoon garlic salt
1/8 teaspoon minced fresh parsley
36 butter-flavored crackers
18 cherry tomatoes, quartered
18 small black olives
72 fresh chive pieces (about 1-1/2 inches long)

Directions

1. In a small bowl, mix together the cream cheese and sour cream until smooth. Remove 1 tablespoon to a small dish and tint black. Place the black cream cheese mixture in a small plastic bag; set aside.

2. Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.

3. For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Spin a tiny corner off the plastic bag with the black cream cheese mixture and pipe spots onto the wings.



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

Wednesday, October 16, 2013

Crispy Cheddar Chicken Tenders



'Crispy Cheddar Chicken Tenders'
Source: Adapted from Table Spoon

Ingredients

2 lbs boneless chicken tenders
2/3 cup milk
3 cups cheddar cheese, shredded
2 cups Italian Breadcrumbs
2 tablespoon butter, melted
1 can Progresso Creamy Three Cheese cooking sauce (18 oz)
1 tablespoon fresh parsley, chopped

Directions

1. Heat oven to 400.

2. Place the milk, cheddar cheese and breadcrumbs into three separate shallow dishes. First dip each tender into the milk, then the cheddar cheese and finally the breadcrumbs.

3. Place each tender on a parchment-lined baking sheet. Cover the tenders with foil.

4. Bake for 20 minutes, then remove foil. Baste with the melted butter, and cook an additional 5-10 minutes, or until chicken is cooked through and coating is golden brown.

5. While chicken is cooking, place the Progresso Cooking Sauce into a small saucepan and simmer until reduced by half. Remove chicken from the oven and place on platter. Spoon sauce over chicken and top with fresh parsley.



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

Tuesday, October 15, 2013

BLT Chicken Salad Sandwiches



'BLT Chicken Salad Sandwiches'
Source: Adapted from Happy Go Lucky Blog

Ingredients

2 cups shredded chicken
1/2 cup Greek yogurt
1/3 cup mayonnaise
1/2 teaspoon poultry seasoning
1 tomato, diced
3/4 cup shredded lettuce
1 bag real bacon pieces
salt and pepper to taste
Rolls or bread of choice

Directions

1. In a large bowl mix together the shredded chicken, yogurt and mayonnaise.

2. Gently stir in the poultry seasoning, lettuce, tomato and desired amount of bacon pieces. Add salt and pepper to taste and mix.

3. Slice open rolls of choice (I used Hawaiian Burger rolls) and spoon salad on to each bottom. Replace top and serve.



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

Friday, October 11, 2013

Shrimp Tacos with Chili Mustard Aioli



'Shrimp Tacos with Chili Mustard Aioli'
Source: Adapted from Nutmeg Nanny

Ingredients

For marinade:
1 can coconut milk (13 oz)
4 tablespoons chili garlic sauce
1 tablespoon Dijon mustard
1 lime, zested
1 lime, juiced
2 teaspoons grated ginger

For salsa:
2 mangoes, peeled and diced
1/4 cup diced red onion
1/4 cup chopped cilantro
1 can black beans, drained and rinsed
1 lime, juiced
salt to taste

For aioli:
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons chili garlic sauce

For tacos:
1 lb raw medium sized shrimp, peeled and devined
10 small (6 inch) flour tortillas

Directions

1. In a large bowl, whisk together all the marinade ingredients. Add the shrimp (making sure they all get coated) cover and let marinade in the fridge for at least 2 hours.

2. In a medium bowl, gently mix together all the salsa ingredients. Cover and let sit in the fridge until ready to use (this can be done the night before).

3. In a small bowl, whisk together all the aioli ingredients. Cover and keep in the fridge until ready to use (this can also be done the night before).

4. Prepare the tacos: Heat a large skillet over medium heat. Remove shrimp from marinade and add to the pan. Cook 2-3 minutes per side, or until they are all pink. Meanwhile, place the tortillas on a plate and warm in the microwave for 10-15 seconds.

5. To assemble the tacos, spread a thin layer of aioli down the middle of each tortilla. Top with 4-5 shrimp and a few spoonfuls of mango black bean salsa. Garnish with parsley if desired.



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

Thursday, October 10, 2013

Bubba's Shrimp & Grits



'Bubba's Shrimp & Grits'
Source: Adapted from Paula Deen

Ingredients

Grits:

4 tablespoons butter
2 teaspoons salt
2 cups quick cooking grits

Gravy:

1/4 cup chopped bacon
1/2 cup diced onion
2 tablespoons each, diced red and green bell peppers
1/4 cup diced leek
1/2 teaspoon minced garlic
1 lb uncooked medium shrimp, peeled, tails removed, and deveined
3/4 cup flour
1/2 cup dry white wine
1 quart heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Directions

1. In a medium saucepan on medium-high heat, bring 6 cups water, the butter and salt to a boil. Slowly whisk in the grits. Continue whisking occasionally for about 5 minutes, until the grits are thick and tender. Remove from the heat and keep warm.

2. Prepare the gravy; saute the bacon in a large heavy saucepan over medium-high heat until the fat is rendered. Stir in the onion, peppers, leek, and garlic and cook until soft.

3. Add the shrimp and stir to combine. Sprinkle in the flour, and stir, making sure all of the flour is well incorporated. Add the wine and cream, stirring well until the sauce has thickened.

4. In a small bowl, mix the salt, pepper, and garlic powder and season the gravy to taste. Serve the shrimp gravy over grits.



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

Monday, October 7, 2013

Crescent Chicken Roll-Ups



'Crescent Chicken Roll-Ups'
Source: Adapted from Plain Chicken

Ingredients

4 chicken breast, lightly pounded (to thin it out a bit)
1 can crescent rolls
1 can cream of chicken soup
1/2 cup milk
1/2 cup shredded cheese

Directions

1. Heat oven to 350.  Lightly spray a 9x13-inch baking dish with cooking spray.

2. In a medium bowl, mix together milk, soup and shredded cheese - set aside.

3. Separate crescent rolls into 4 rectangles; seal perforations. Place one chicken breast in the center of each rectangle. Top each with 1 spoonful of the soup mixture.

4. Join together all four corner of the crescents and pinch together any openings, forming a 'pouch'.

5. Spread about 1/3 cup of the soup mixture along the bottom of the greased baking dish. Place the stuffed rolls in the dish and pour the remaining soup mixture over the crescent rolls.

6. Bake for 30 minutes or until bubbly.



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

Friday, October 4, 2013

Panko Crusted Salmon



'Panko Crusted Salmon'
Source: Adapted from Annie's eats

Ingredients

2/3 cup panko
2 tablespoons finely minced fresh parsley
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
 4 salmon fillets (6-8 oz)
2 tablespoons Dijon mustard

Directions

1. Heat oven to 425.

2. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Slowly drizzle 2 tablespoons of olive oil into the mixture, tossing with a fork as you pour.

3. Place salmon fillets skin side down on a greased foil-lined baking sheet. Generously brush each fillet with Dijon mustard, then season with salt and pepper. Press enough of the panko mixture onto each fillet to completely cover the top.

4. Bake fillets for 15-25 minutes, depending on the thickness of your fillets.



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

Wednesday, October 2, 2013

Slow Cooker Pulled Pork Chili



'Slow Cooker Pulled Pork Chili'
Source: Adapted from My Favorite Things

Ingredients

2 cans chicken broth (14 oz)
2 cans Rotel diced tomatoes with green chilies, undrained (10 oz)
1 can cannellini beans, rinsed (15 oz)
1 can navy beans, rinsed (15 oz)
1 can baked beans (28 oz)
1 large onion, chopped
4 cloves garlic, finely chopped
1 can dice green chilies (4 oz)
1 can diced jalapenos (4 oz) optional
1 package taco seasoning
1/4 cup BBQ sauce
1 tablespoon red chili flakes (adjust to taste)
2 tablespoons paprika
2 tablespoons chili powder
2 teaspoons ground cumin
1 boneless pork shoulder (2-3 lbs)
1/2 cup shredded cheddar cheese
1-1/4 cup sour cream 
1/2 cup green onions, thinly sliced (optional)

Directions

1. Combine all the ingredients except the meat, shredded cheese and sour cream in a greased slow cooker. Stir to combine.

3. Add the meat and cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 hours).

4. Remove meat from slow cooker. Shred meat using two forks; return to the slow cooker and stir. Serve and top with shredded cheese, sour cream, and green onions.



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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