Tuesday, March 29, 2016

Shrimp Alfredo Pasta Bake



'Shrimp Alfredo Pasta Bake'
Source: Adapted from Damn Delicious

Ingredients

1 lb medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
salt and pepper, to taste
8 oz penne pasta
1 (14.5-oz) can petite diced tomatoes, drained
1/2 cup shredded mozzarella cheese
1/2 teaspoon crushed red pepper flakes, optional
2 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley leaves

For the Alfredo Sauce

2 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon all-purpose flour
1 (6-oz) can evaporated milk
1 oz cream cheese
1/4 cup chicken broth, or more, to taste
salt and pepper, to taste

Directions

1. To make the alfredo sauce, melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.

3. Stir in cream cheese and chicken broth until smooth, about 1 minute; season with salt and pepper, to taste. Add more chicken broth as needed until desired consistency is reached.

4. Heat oven to 400. Lightly grease a baking sheet with nonstick spray.

5. Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.

6. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

7. Reduce oven temperature to 350. Lightly coat an 8x8 baking dish with nonstick spray.

8. In a large bowl, combine shrimp, pasta, tomatoes, mozzarella cheese, red pepper flakes and alfredo sauce. Add pasta mixture to prepared baking dish and top with Parmesan.

9. Place into oven and bake until golden brown and cheese has melted, about 10 minutes. Serve immediately, garnished with parsley, if desired.

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

Wednesday, March 23, 2016

Slow Cooker Buffalo Chicken Sliders



'Slow Cooker Buffalo Chicken Sliders'
Source: Adapted from Simply Stacie

Ingredients

2 lbs boneless, skinless chicken breasts OR thighs
1 cup wing sauce, divided
1/2 onion, chopped 
Ranch dressing
12 slider buns

Directions

1. Place chicken breasts (or thighs) in a greased slow cooker and top with 1/2 cup wing sauce and the chopped onions.

2. Cover and cook on LOW for 6-7 hours (or high for 4-5 hours).

3. Remove chicken from slow cooker and shred using 2 forks. Reserve 1/4 cup of the liquid from slow cooker, and discard the rest.

4. Place shredded chicken back into slow cooker and add the 1/4 cup reserved liquid and the remaining 1/2 cup wing sauce. Stir to coat chicken.

5. Place about 1/4 to 1/3 cup of chicken on each bun. Garnish with additional wing sauce and ranch dressing if desired.

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

Wednesday, March 9, 2016

Bratwurst Hash Dinner



'Bratwurst Hash Dinner'
Source: Adapted from Taste of Home

Ingredients

4 uncooked Bratwurst, casings removed
1 medium green pepper, chopped
1 package (20 oz) refrigerated diced potatoes with onion
1 cup fresh or frozen corn, thawed
1/4 cup chopped roasted sweet red pepper
1/4 teaspoon salt or 1/2 teaspoon seasoned salt
3/4 cup shredded Colby-Monterey Jack cheese

Directions

1. In a large skillet, cook bratwurst and green pepper over medium heat 4-6 minutes or just until sausage is no longer pink, breaking up sausage into large crumbles.

2. Stir in potatoes, corn, red pepper and salt; spread evenly onto bottom of skillet. Cook 10 minutes without stirring.

3. Turn mixture over; cook 7-8 minutes longer or until potatoes are tender. Sprinkle with cheese and serve.

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

Wednesday, March 2, 2016

One Pan Lemon Herb Salmon and Zucchini



'One Pan Lemon Herb Salmon and Zucchini'
Source: Adapted from Damn Delicious

Ingredients

4 zucchini, chopped
2 tablespoons olive oil
salt and ground pepper
2 tablespoons brown sugar, packed
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
salt and black pepper, to taste
4 (5-ounce) salmon fillets
2 tablespoons chopped fresh parsley leaves

Directions

1. Heat oven to 400. Lightly oil a baking sheet or coat with nonstick spray.

2. In a small bowl, whisk together brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.

3. Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Add salmon in a single layer and brush each salmon filet with herb mixture.

4. Place into oven and bake until the fish flakes easily with a fork, about 16-18 minutes, depending on the size of your fillets. Serve immediately, garnished with parsley, if desired.

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

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