Wednesday, February 26, 2014

Fiesta Pork Chops and Rice



'Fiesta Pork Chops and Rice'
Source: Adapted from Six Sisters Stuff

Ingredients

4-6 boneless pork chops
2 tablespoons olive oil
salt and pepper to taste
1 can chicken broth (14 oz)
1 can tomato sauce (8 oz)
1 can diced green chilis (4 oz)
1 packet taco seasoning
1 cup uncooked long grain rice
1/2 cup onion, diced
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1/2 cup colby jack cheese

Directions

1. Heat oven to 350 degrees. Sprinkle pork chops with salt and pepper.

2. In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).

3. Spray a 13x9 baking dish with cooking spray. In a medium bowl mix together the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion. Pour into the baking dish.

4. Place the pork chops on top of the rice mixture and top with the green and red peppers. Cover with aluminum foil and bake for 45-50 minutes or until the rice is tender.

5. Remove from oven and top with cheese. Let the cheese melt for a couple of minutes before serving.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Monday, February 24, 2014

Grilled Cheese Sandwich Casserole



'Grilled Cheese Sandwich Casserole'
Source: Adapted from Framed Cooks

Ingredients

4 cups cubed bread
2 beefsteak tomatoes, cut into chucnks
8 oz Velveeta cheese, cubed
1 egg
1/3 cup milk
3 tablespoons butter, cut into pieces
pepper

Directions

1. Heat oven to 375 and spray an 8x8 casserole dish with cooking spray.

2. Mix the egg and milk together. Place bread cubes in a mixing bowl and pour the egg mixture over top and stir to coat them all. Let sit for 20 minutes so the bread can soak up the egg.

3. When the bread is nice and soaked, mix in the cubed cheese and the tomatoes. Pour the whole mixture into the greased casserole and sprinkle with butter pieces and pepper.

4. Bake for 12-15 minutes or until cheese is melted. Cool for five minutes and serve.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Thursday, February 20, 2014

Ham and Cheese Pinwheels



'Ham and Cheese Pinwheels'
Source: Adapted from The Girl Who Ate Everything

Ingredients

1 package of crescent rolls
1 tablespoon mayonnaise
1 teaspoon yellow mustard
1/2 teaspoon prepared horseradish
6 oz of sliced deli ham
1 1/2 cups shredded cheddar cheese

Directions

1. Heat oven to 350. Spray a cookie sheet with cooking spray.

2. Unroll crescent dough onto cookie sheet and press the perforations together to seal them.

3. In a small bowl, mix together the mayonnaise, mustard, and horseradish. Brush over the crescent dough in an even layer.

4. Layer the ham evenly on top and sprinkle with cheddar cheese.

5. Beginning with the longest edge, roll up the filling and dough into a log. Slice the log into 1/2 inch slices.

6. Place slices on the cookie sheet and bake for 10-14 minutes or until golden brown. Cool for a minute or so before serving.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Monday, February 17, 2014

Cheeseburger Mac N Cheese



'Cheeseburger Mac N Cheese'
Source: Adapted from Framed Cooks

Ingredients

1/2 pound ground beef
3 tablespoons butter
1/3 cup flour
4 cups milk
3/4 pound elbow macaroni
4 cups shredded cheddar

Optional Garnish

Chopped iceburg lettuce for garnish
Chopped cherry tomatoes for garnish
Dill pickle relish for garnish

Directions

1. Cook ground beef in a skillet over medium high heat until browned. Drain and set aside.

2. Melt butter in medium saucepan over medium heat. Add flour and whisk until flour is slightly brown, about 3-5 minutes

3. Pour in milk, whisking constantly until mixture is smooth. Stir until boiling and then reduce heat to low. Simmer until mixture thickens a little, about 10 minutes, stirring every few minutes.

4. Meanwhile, cook pasta according to package directions, drain and return to pot. Remove sauce from heat and whisk in cheese. Stir until cheese is melted. Add pasta and stir to coat. Stir in cooked ground beef.

6. Divide among plates or bowls and garnish with lettuce, tomato and relish if desired.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Friday, February 7, 2014

Chicken Buffalo Ranch Penne



'Chicken Buffalo Ranch Penne'
Source: Adapted from Little Leopard Book

Ingredients

2 cups shredded chicken (I used a rotisserie)
1 block cream cheese (8 oz)
1/3 cup buffalo Sauce
1/2 cup chicken broth
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
3/4 cup ranch dressing
12 oz uncooked penne pasta
Green Onions (chopped)
Crushed Red Pepper Flakes (optional)

Directions

1. In a medium pan, melt the cream cheese, buffalo sauce and chicken broth together. Stir in the paprika, garlic powder, black pepper and salt.

2. Cook for 5 minutes over medium heat or until all of the ingredients are combined and the sauce is creamy. Next, stir in the ranch dressing and add the shredded chicken. Allow the sauce to cook for an additional 10 minutes over low heat.

3. In the meantime, boil a large pot of water and cook the penne pasta according to package directions.

4. Combine the penne pasta with the cheesy buffalo chicken sauce and serve. Top with sliced green onions and/or red pepper flakes if desired.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Wednesday, February 5, 2014

Shrimp and Mushrooms in Garlic Sauce



'Shrimp and Mushrooms in Garlic Sauce'
Source: Adapted from Natasha's Kitchen

Ingredients

3 Tablespoons olive oil
3 medium tomatoes
5 cloves of garlic, pressed
1 lb mushrooms
1 medium onion, diced
1 teaspoon salt
1 Tablespoon sweet chili sauce
1/2 cup sour cream
1 lb large shrimp, peeled and deveined
1 1/2 cups chicken broth
1 teaspoon salt

Directions

1. In a large heavy skillet, combine the diced tomatoes and garlic with the olive oil and simmer uncovered over medium heat until tomatoes are soft and release their juices (10-12 min). Remove to a bowl and set aside.

2. In the same skillet over med/high heat, caramelize the onions and mushrooms then add the tomato mixture back into the pan.

3. Add the salt, sour cream and chili sauce. Stir to combine. Stir in chicken broth and bring to a simmer over med/high heat.

4. Reduce heat to simmer and add the shrimp. Turn the shrimp a couple times until pink and cooked through. Allow the sauce cool and thicken a bit. Serve over past, rice or mashed potatoes.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Monday, February 3, 2014

Slow Cooker French Onion Soup



'Slow Cooker French Onion Soup'
Source: Adapted from The Skinny Fork

Ingredients

4-6 onions, sliced thinly
5 garlic cloves, minced
2 Tablespoons butter
6 cups beef broth
1/2 cup Guinness Draught beer
1 Tablespoon soy sauce
1 bay leaf
1 Teaspoon red wine vinegar
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
Salt & Pepper To Taste
6 slices French bread
6 oz. Irish Cheddar, Sliced

Directions

1. Place onions, garlic, and butter into a greased slow cooker.

2. Cover and cook on HIGH for 45 minutes to an hour or until onions begin to soften.

3. Stir the broth, beer, soy sauce, bay leaf, vinegar and spices into the onions.

4. Cover and cook on LOW for 6 to 8 hours (or high for 3 to 4 hours) or until onions are very tender.

5. Right before serving, preheat the oven broiler and set out individual slices of french bread onto a foil-lined baking sheet. Top bread slices with 1 oz. of the cheese each.

6. Broil until the cheese is bubbly and slightly browned, then serve bread over-top each bowl of soup.



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