Originally this blog was started as a place to share recipes. Recent events have changed in my life, so I decided to use this as a place to vent, but I will continue to share recipes on here or give reviews of recipes that I have tried. As the Army says "Proud of all we have done, Fighting till the battle’s won, And the Army Goes Rolling Along." We will continue to fight until my husband has the care that he needs.
Monday, November 16, 2009
Momma's Maccaroni Salad
1 pound Ditalini pasta
2-4 heaping Tbs. of Hellmans/Best Foods Regular mayo (add as needed)
1 pound Bacon (regular, chopped)
1- 1/2 Large Tomatoes chopped small
1 bunch finely chopped Green onion
Lawry's Brand seasoning salt to taste
Coarse ground pepper seasoned to taste
Cook the ditalini pasta to prefered tenderness drain and rinse pasta, I use a few ice cubes to help cool the pasta. Put it in a large container and either refrigerate or put in freezer til the pasta is completely cool. If you add the mayo to the pasta while it's warm or hot it absorbs it and makes it taste rubbery. Once pasta is cooled mix all ingredients in. I refrigerate for about an hour, stir and then serve it chilled. =) Hope ya like this one!
Jessi's Pork!
1 Pork Roast (Walmart has some that are small and work well for a hungry family of 3 with some leftovers :) )
2 TBS. Salt
2 TBS. Liquid Smoke
1 1/2 C. water
Rub the pork roast with salt.
Place in deep roasting pan or in a crockpot
Mix the water and liquid smoke, and pour in the roasting pan. Seal pan tightly with foil. Bake at 350 for 3 1/2 to 4 hours. (or on high in a crockpot for 4-6 hours).
Carolina BBQ Sauce
1 C. apple cider vinegar
1 C. ketchup
2 TBS. brown sugar (packed)
1 tsp. salt
1/2 tsp. dried crushed red pepper
Stir all ingredients in bowl until sugar and salt dissolve. Can be prepared 3 days ahead. Cover and refrigerate.
Wednesday, November 4, 2009
The best chicken enchilada's ever!
Mama’s Green Enchiladas
You need:
cheese and lots of it.
chicken cooked, anyway you want, (easy way to boil it with salt, pepper, and an onion)
reserve some chicken broth for later use if needed.
sliced green onions
corn tortillas
green enchilada sauce
mushroom soup
Pre-heat oven to 375
Heat the mushroom soup first and get it creamy then add the enchilada sauce and wisk it in. If you need to thin it a little or stretch it, add some of the chicken broth. Spray baking sheet. Heat tortillas first, then dip in sauce, shred up the chicken and put some sauce in it to eliminate the step of putting more sauce on it later, then add cheese, green onion and roll. After you’re done rolling them, put more sauce over the top, add more cheese and if you’d like add some more green onion and even black olives go well. Cook at 375 degrees for about 40-45 minutes.
Military Wives in the Kitchen..
This blog was started by an Army Wife, meeting new friends in new places and sharing awesome recipes! A few of my girlfriends and I have dinner parties and often want to know the recipe of certain dishes, rather then sit there and re-type it for everyone individualy we all just decided to make a blog and post them here. So I hope you enjoy the recipes shared and if you'd like to submit one please do!
Bon Appetit!
10th Mountain Wife