Thursday, April 21, 2016

Roasted Chicken and Vegetables

'Roasted Chicken and Vegetables'


1/4 cup olive oil
1 whole chicken, cut into pieces
1 1/2 teaspoons salt
1 teaspoon pepper
5 garlic cloves, smashed
1/4 cup dry white wine
1/4 cup lemon juice
2 (8 oz) packages baby carrots
10 radishes, halved
4 sprigs fresh thyme
1 cup chopped fresh herbs (such as parsley, dill, mint or basil)


1 Heat oven to 400.

2. In a large Dutch oven, heat oil over medium-high heat.

2. Sprinkle chicken with salt and pepper. Cook chicken until golden brown, 6 to 7 minutes per side. Remove from pot and set aside.

3. Add garlic to the pan and cook for 1 minute. Stir in wine and lemon juice. Add carrots, radishes and thyme to the pot and top with the chicken.

4. Bake (uncovered) for 40-50 minutes.

5. Remove thyme; discard. To serve, remove chicken and toss vegetables with fresh herbs. Serve with the chicken.


All Images Copyrighted © 2016 The Kitchen Life of a Navy Wife

Tuesday, April 12, 2016

Slow Cooker Chili

Slow Cooker Chili
Source: Adapted from Pip And Ebby


2 lbs ground beef, turkey or venison
4 tablespoons extra-virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 cup parsley, finely chopped
2 jalapeño peppers, finely chopped (optional)
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper
1/4 teaspoon cayenne pepper
46-oz. can tomato juice
28-oz. can diced tomatoes
15-oz. can tomato sauce
16-oz. can kidney beans, drained and rinsed
16-oz. can pinto beans, drained and rinsed
Shredded cheese and sour cream, for topping


1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl and drain excess grease from skillet, but do not clean.

2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes).

3. Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.

4. Add meat-veggie mixture to greased slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to the slow cooker. Cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.


All Images Copyrighted © 2016 The Kitchen Life of a Navy Wife

Thursday, April 7, 2016

Pork Cordon Bleu

'Pork Cordon Bleu'
Source: Adapted from MomsWhoThink


1 1/4 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons flour
1 teaspoon olive oil
4 (1 oz) slices deli Swiss cheese, halved
4 (1 oz) slices deli ham, halved
1/4 cup dry white wine
1/4 cup chicken broth
1 teaspoon dried sage


1. Cut the pork diagonally across the grain into eight 1/4 inch thick cutlets.

2. Place the cutlets between sheets of wax paper and pound to a thickness of 1/8 inch. Season both sides of each cutlet with salt pepper.

3. Sprinkle the flour into a shallow dish, lightly dredge the cutlets in the flour, shaking off excess.

4. Heat oil in a large nonstick skillet over medium-high heat.

5. Sauté the pork 3 minutes, turn cutlets over and top each with a slice of ham and a slice of cheese.

6. Add the wine and broth; bring to a boil. Boil, until liquid is reduced by half, about 3 minutes.

7. Sprinkle with sage. Place the cutlets on a platter and spoon the sauce on top. Makes 4 servings.


All Images Copyrighted © 2016 The Kitchen Life of a Navy Wife

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