Friday, November 29, 2013

Brown Sugar Meatloaf



'Brown Sugar Meatloaf'
Source: Adapted from All Recipes

Ingredients

1/2 cup packed brown sugar
1/2 cup ketchup
1 to 1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Directions

 1. Heat oven to 350. Lightly grease a 5x9 inch loaf pan.

2. Press the brown sugar into the bottom of the prepared loaf pan and spread the ketchup over the sugar.

3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.

4. Bake for 1 hour or until juices are clear.



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

Monday, November 25, 2013

Creamy Cajun Shrimp Enchiladas



'Creamy Cajun Shrimp Enchiladas'
Source: Adapted from Tangled Noodle

Ingredients

1 small onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 lbs raw medium shrimp, peeled and deveined
2 tablespoons Cajun or Creole seasoning (or more, to taste)
1 cup heavy whipping cream
2 tablespoons cornstarch mixed with 1 tablespoon cold water
8 large flour tortillas

Directions

1. Heat oven to 325.

2. Heat olive oil in a large skillet and sauté the onions and garlic until softened. Add the shrimp; lightly toss, then evenly sprinkle Cajun or Creole seasoning over them. Cook until the shrimp start to turn pink, about 2-4 minutes.

3. Add the whipping cream and stir well. Bring to a low simmer and add the cornstarch/water mix to thicken the sauce. Once the sauce has thickened, remove from heat.

4. Spoon some sauce (without any shrimps) into a greased 9 x 13 baking dish and spread it evenly along the bottom. Fill each tortilla by spooning about 2 tablespoons of the shrimp (and sauce) down the center and roll it. Place each seam-side down in the dish and once filled, ladle more sauce over top.

5. Cover with aluminum foil and bake for 15-20 minutes. Garnish with parsley or cilantro.



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Friday, November 22, 2013

Pork Chops with Chive Butter and Balsamic Roasted Onions



'Pork Chops with Chive Butter and Balsamic Roasted Onions'
Source: Adapted from BS In The Kitchen

Ingredients

2 small red onions
balsamic vinegar
4 boneless pork chops
1 tablespoon olive oil
salt & pepper
2 tablespoons chopped chives
1 clove of garlic (halved)
1 tablespoons butter

Directions

1. Heat oven to 450F.

2. Slice both onions into fourths. Place them in a roasting pan with the sliced sides facing up. Season with salt and pepper, then drizzle with balsamic vinegar. Roast onions for about 20 minutes, or until soft and caramelized.

3. Meanwhile, heat olive oil in a large skillet on medium-high heat. Season both sides of the pork chops with salt & pepper.

4. Place chops in the heated skillet, cooking for about 5-8 minutes (or until golden brown) on one side. Flip and continue cooking for about 3 more minutes. Remove chops to a plate and cover to keep warm.

5. Reduce the heat to medium. Place a tablespoon of butter in the skillet along with the chives and garlic. Heat until butter has melted and begins bubbling and turning brown. Drizzle butter over pork chop and serve with roast onions.



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Wednesday, November 20, 2013

Spicy Honey Glazed Chicken



'Spicy Honey Glazed Chicken'
Source: Adapted from Nutmeg Nanny

Ingredients

6-8 boneless skinless chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar

Directions

1. Mix spices together and set aside. Mix honey and cider vinegar and set aside.

2. Un-tuck chicken thighs so they are flat. Cover both sides in seasoning and set flat onto a greased baking sheet.

3. Set broiler on low and broil for 5-7 minutes. Flip thighs and broil for another 5-7 minutes.

4. Flip thighs again and baste each chicken piece with the honey/cider mixture. Be sure to cover the chicken completely. Return to the oven and broil for a few more minutes, just until the honey starts to thicken up and glaze (it may smoke a little but this is completely normal).

5. Remove chicken from oven and let rest for a few minutes before serving.



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Tuesday, November 19, 2013

Apple Sausage Stuffing



'Apple Sausage Stuffing'
Source: Adapted from Handle The Heat

Ingredients

1 tablespoons vegetable oil
1 1/2 bags Jimmy Dean sausage crumbles
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced peeled and cored Granny Smith apples
1 garlic clove, minced
1/2 tablespoon chopped fresh parsley
1 teaspoon minced fresh sage
1 bay leaf
1/2 loaf French bread, cut into 1-inch cubes (with crusts)
1/2 cup whole milk
1/2 cup chicken broth
2 tablespoons unsalted butter, melted
Salt and freshly ground black pepper
2 large eggs, beaten to blend

Directions

1. Heat oven to 350. Heat oil in a large heavy skillet over medium heat. Add the celery, onion, apple, garlic, parsley, sage, and bay leaf to the skillet and saute until the vegetables are soft, about 5 minutes. Discard the bay leaf.

2. Remove vegetable mixture to a large bowl and mix in the sausage and bread cubes.

3. Whisk the milk, broth, and butter in a small bowl to combine. Add to the stuffing and season to taste with salt and pepper.

4. Mix in the eggs then transfer to a greased baking dish baking dish. Bake uncovered for 35-40 minutes, or until cooked through and browned.



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

Monday, November 18, 2013

Slow Cooker Tex-Mex Mac N Cheese



'Slow Cooker Tex-Mex Mac N Cheese'
Source: Adapted from Better Homes and Gardens

Ingredients

2 lbs lean ground beef
1 large onion, chopped
3 cups shredded Mexican-Blend cheese (12 oz)
1 jar salsa (16 oz)
1 jar cheese dip (15 oz)
1 can diced green chile peppers, undrained (4 oz)
1 can sliced, pitted ripe olives, drained (2 1/4 oz)
12 oz dried elbow macaroni

Directions

1. In a large skillet, cook ground beef and onion until meat is brown and onion is tender, drain.

2. Transfer meat to a greased slow cooker. Add Mexican-blend cheese, salsa, cheese dip, undrained chile peppers, and olives; stir to combine.

3. Cover and cook on low for 5 to 6 hours (do NOT cook on high).

4. Cook macaroni according to package directions; drain. Stir macaroni into the slow cooker and serve.



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

Friday, November 15, 2013

Low Country Smothered Pork Chops



'Low Country Smothered Pork Chops'
Source; Adapted from Paula Deen

Ingredients

4 center-cut pork chops, 1-inch thick
Salt and pepper to taste
Ground cayenne pepper (optional, I don't use it)
2 tablespoons butter
1/4 cup all-purpose flour
2 medium green bell peppers cut into strips
2 yellow onions, trimmed, cut lengthwise
3 cloves garlic, minced
2 cups chicken broth
2 to 3 dashes Worcestershire sauce

Directions

1. Season chops on both sides with salt, pepper, and cayenne. Melt the butter in a large skillet over medium heat.

2. Place the flour in a shallow dish and lightly roll the chops until fully coated. Shake off any excess and brown each chop in the skillet...about 3 minutes per side. Remove chops to a plate.

3. Add the bell peppers and onions to the skillet and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about a minute longer.

4. Add chops to the skillet and place the vegetables on top of pork chops. Pour in the chicken broth and sprinkle with Worcestershire sauce.

5. Cover and simmer for 45 minutes or until chops are tender.



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Wednesday, November 13, 2013

Southern Jezebel Dip



'Southern Jezebel Dip'
Source: Adapted from Food.com

Ingredients

2 cups apricot -pineapple preserves
1/4 cup horseradish sauce
1 teaspoon dry mustard
pepper to taste
1 package cream cheese (8 oz)

Directions

1. Mix first 4 ingredients together and pour over block of cream cheese.

2. Serve with crackers or pita chips.



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

Monday, November 11, 2013

Fiesta Ranch Chicken Salad



'Fiesta Ranch Chicken Salad'
Source: Adapted from Butter With a Side of Bread

Ingredients

1 box of pasta (any type is fine)
1 shredded rotisserie chicken
1 packet taco seasoning mix
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 package frozen corn
1 onion, chopped
1 green pepper, chopped
1 can of olives, sliced
2 cups grated cheddar cheese
2 tomatoes, chopped

Dressing

2 cups mayonnaise
1 cup buttermilk
1 pack Hidden Valley Fiesta dip mix (I used regular Ranch mix)

Directions

1. Cook pasta, drain and cool.

2. In a large bowl, mix together the dressing ingredients.

3. Add the pasta and all of the other ingredients to the bowl. Gently mix to combine.


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Friday, November 8, 2013

Simple Shepherd's Pie



'Simple Shepherd's Pie'

Ingredients

1 lb ground beef
1 can whole kernel corn, well drained
1 container of pre-made mashed potatoes
1 cup shredded cheddar cheese

Directions

1. Heat oven to 350. Brown ground beef in a skillet; drain.

2. Place ground beef in a greased 8×8 baking dish. Top with corn.

3. Cook mashed potatoes in the microwave as directed. Spread the potatoes evenly over the corn (you don't have to use the whole tub).

4. Bake for 20 minutes. Top with shredded cheese, bake an additional 5-7 minutes.



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Wednesday, November 6, 2013

Oven Baked BBQ Chicken



'Oven Baked BBQ Chicken'
Source: Adapted from Food.com

Ingredients

2 lbs drumsticks and/or chicken thighs
seasoning salt
garlic powder
black pepper
2 cups prepared barbecue sauce

Directions

1. Heat oven to 350 (set oven rack to bottom position).

2. Line a large baking sheet with foil and top with a baking rack (if you do not have a rack then just sit the chicken right on the baking sheet).

3. Rinse chicken pieces and pat dry with paper towels. Season both sides of each piece with seasoned salt, garlic powder and black pepper. Place skin side up on the baking rack.

4. Cover the pan with foil and bake for 45 minutes.

5. Remove from oven and carefully drain all fat from the pan. Brush the barbecue sauce over both sides of each piece of chicken, coverning completely.

6. Return pan to oven UNCOVERED and bake for another 30 minutes more or until cooked through.



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Monday, November 4, 2013

Sloppy Joe Sliders



'Sloppy Joe Sliders'
Source: Adapted from Blog Chef

Ingredients

1lb ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
black pepper (to taste)
Hawaiian dinner rolls
butter
1 jar queso dip
banana pepper rings

Directions

1. Heat a large skillet over medium heat. Add the ground beef, green pepper and onion. Cook until browned; drain.

2. Stir in garlic powder, mustard, ketchup, and brown sugar. Mix well. Reduce heat and simmer for 30 minutes. Season with salt and pepper.

3. Turn oven broiler on (I set mine to 5). Slice the dinner rolls in half and spread butter on the cut side of each bun. Place cut side up on a baking sheet and broil until golden brown (2-4 minutes).

4. Pour queso dip into a microwave save dish and microwave until warm. Place some of the sloppy joe meat onto the bottom half of each slider bun. Top with queso dip and banana pepper rings. Replace the top of the slider bun and serve.



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1 Year Ago Today:



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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