Wednesday, October 28, 2015

BBQ Pulled Pork Nachos



'BBQ Pulled Pork Nachos'
Source: Adapted from Katie's Cucina

Ingredients

1/2 cup baked beans (any flavor)
1 container Lloyd's pulled pork (18 oz)
1/2 bag of tortilla chips
1 cup shredded cheddar
1/4 cup bleu cheese crumbles
1 tablespoon red onion, thinly sliced
2 tablespoons barbecue sauce (any kind)
chopped green onions for garnish

Directions

1. Heat oven to 350.

2. Heat pulled pork ad baked beans according to package directions. In a medium bowl, mix the heated pork and beans together.

3. Meanwhile, lay chips out on a large foil-lined baking sheet. Generously sprinkle the chips with the pulled pork/baked beans mixture. Sprinkle on the shredded cheddar cheese and bleu cheese. Top with red onions.

4. Bake for 5 minutes at 350 degrees, followed by a high broil for 1 minute until cheese is golden brown and bubbly.

5. Remove from the oven and drizzle barbecue sauce on top and garnish with chopped green onions. Serve immediately.



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

Thursday, October 22, 2015

One Pan Fall Chicken Dinner



'One Pan Fall Chicken Dinner'
Source: Cooking Classy

Ingredients

4 - 5 (6 - 7 oz) chicken thighs
4 Tbsp olive oil, divided
1 1/2 Tbsp red wine vinegar
3 cloves garlic, minced
1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
Salt and freshly ground black pepper
1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
1 lb Brussels sprouts, sliced into halves
2 fuji apples, cored and sliced into half moons about 3/4-inch thick
2 shallot bulbs, peeled and sliced about 1/4-inch thick
1/2 package cooked, chopped bacon pieces

Directions

1. Heat oven to 450 degrees.

2. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.

3. Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste.

4. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon evenly over veggie/fruit mixture. Roast in heated oven until chicken and veggies are golden brown, 30-35 minutes..

5. Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

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All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Monday, October 12, 2015

Open Faced Crab Melt



Open Faced Crab Melt
Source: Kraft Recipes

Ingredients

2 cans (6 oz. each) crabmeat, drained, flaked
3 green onions, chopped
1/4 cup chopped red peppers
1/4 cup mayonnaise
1 Tbsp. Dijon Mustard
6 slices sourdough bread (1/2 inch thick), toasted
1 cup loosely packed baby spinach leaves
3 slices Colby Jack Cheese, cut in half diagonally

Directions

1. Heat broiler. In a large bowl, combine the first 5 ingredients

2. Place toast slices in single layer on foil-covered baking sheet; top with spinach, crab mixture and cheese.

3. Broil, 6 inches from heat for 2 minutes, or until cheese is melted.

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All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife
All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife