From The Kitchen of A Military WIfe

our family is touched by the amount of love and support coming to us via Facebook for Luke.  If you have not seen his prayer event you can find it here Yesterday we made the decision to give Elecare a try.  Elecare is a medical, amino acid formula.  It does contain corn so we fear that Luke may have a reaction but at this point we are desperate.  Yesterday Luke was given the diagnossis of failure to thrive which was devastating for us.  As pro breastfeeding and crunchy as I am I feel that I need to do the best thing for our son and hopefully this will be the answer to we need for him.  Luke had a rough night last night waking up almost every hour screaming.  His stomach is so upset all of the time. We are praying for answers.


This blog used to be about cooking.  It contained details of all the delicious meals that I would make for myself and for my husband and it was very popular.  After my son was born I stopped blogging and disappeared from the blogging community.  Up until this point I had been using Facebook to get out my thoughts and feelings about my son’s condition but it would be easier to use my blog so here it goes.

Our Story:

Luke was born in July of 2011 and he was an angel.  He was so beautiful and we loved him more than life itself.  When Luke was a few weeks old he would not stop projectile vomitting.  This was not “spit up”  it was exorcist style vomit.  They told us that he had acid reflux and we were given zantac and sent home.  When he was two months old the vomitting had become so severe they suspected he had pyloric stenosis so we were sent for an emergency ultrasound and told that if he did have pyloric stenosis he would require emergency surgery to correct it.  Well he did not have pyloric stenosis so we were once again left without answers.  At this point they thought my son had colic and acid reflux.  About a month later we got a referral to see a gastroenterologist.  His office said it would be 3 months before we could see him.  I called every day for a week and finally they agreed to see him.  He suspected a milk and soy protein allergy but wanted to do an endoscopy to make sure that Luke’s sphincter was closing properly.  Everything went fine with the endoscopy so I was put on a restricted diet because I was breastfeeding.  Luke is now 7.5 months old.  In the past 5 weeks he has gone down from the 45th percentile to the 25th.  His vomitting has become so severe that he has been hospitilized twice in the past months and has had additional ER visits.  We see some form of doctor for him at least once a week.  We recently got the diagnosis of FPIES and it has been a long road.  Luke can not eat any sold foods anymore and he reacts to foods that he is intolerent to through my breastmilk so I am on an extremely restricted diet.  Luke is FPIES to dairy, soy, pears, corn , carrots, taro, beef, turkey, rice and bananas.  We are currently awaiting a referral to The Children’s Hospital of Philedelphia in hopes of seeing a doctor who specializes in FPIES.  We are located in Hawaii and most doctors have never heard of FPIES let alone treated a child with this condition.

The reason I say “Texas Style” is because A. They have a slight kick B. They have chunks of onion in them and C. My husband is from Texas and he agreed that these taste like something he would get back home.  Let me just tell you that these were *wonderful* needless to say, they are gone. This made enough for me and my husband with 1/2 an enchilada for leftovers.  If you have a larger family, double this recipe


1 onion- chopped

1 teaspoon canola oil

3 cloves minced garlic

3 Tablespoons chili powder

2 teaspoons cumin

1 Tablespoon sugar

1 15 oz can tomato sauce

1 cup water

1 tomato, chopped with seeds removed

2 medium boneless, skinless chicken breasts

1 cup sharp white cheddar cheese

1 cup regular cheddar cheese

1 cup Monterrey jack cheese

1/2 cup minced cilantro

2 large tortillas ( I used wheat, you can use any kind)

Cook the chopped onion and oil over medium heat for 10 minutes.  Add in the chili powder, cumin, and sugar.  Stir well and let sit for about a minute.  Add the tomato sauce, water and chopped tomato.  Bring this to a simmer and immerse the raw chicken in the liquid.  Cover and let cook for 20 minutes.  Remove the chicken, make sure it is cooked thoroughly and set aside.  Preheat oven to 425.  Set a strainer over a large bowl and pour the sauce through it.  Try to separate the onions and liquid as much as possible.  Move the onions into a medium mixing bowl.  Cut the chicken into bite size pieces and add it to the onion mixture.  Also add cilantro,  1/2 cup of each of the cheeses, and 1/4 cup of the enchilada sauce.  Mix well and set aside.  To cook my enchiladas I used a loaf pan because I only made 2.  If you are making more you can use an 8×8 pan or a 9 x 13.  Grease the pan using the enchilada sauce you have made and then assemble the enchiladas.  Fill each tortilla and assemble them seam side down in the pan.  Lightly coat the top of each torilla with some of the remaining enchilada sauce. Cook at 425 for 7 minutes.  Remove from the oven.  Top with remaining sauce and cheeses and cover with aluminum foil.  Reduce oven temperature to 400 and cook for an additional 20 minutes.  Remove the foil and cook for an additional 5 minutes.  Let sit for 10 minutes before serving.

Source: Annie’s Eats

Welcome Everyone! For those who follow me on Facebook:!/pages/From-The-Kitchen-of-a-Military-Wife/303956163265?ref=ts or Twitter you know that I have been working on this site for the past few days.  This is just the beginning.  All new recipes will be posted on this site so please make sure to update your Bookmarks.  If you notice ANY problems please let me know ASAP so I can fix them.  I will begin transferring recipes over from the old site today and like I said ALL new recipes will come from this site.  I am still working on the layout and am having some technical difficulties which is why my Header does not show up.  I am planning on adding the following (if you have any suggestions please tell me!)

  • About Me
  • Searchable recipes by name and ingredient
  • What’s in my kitchen

NOTE: If you would like your blog to be added to my blogroll let me know and I will review it

I just can’t seem to get enough of my Cook’s Illustrated Cookbook.  I found this recipe while trying to decide what I could cook without having to run to the grocery store.  This recipe definitely did not disappoint.  It will be my new go-to recipe.  I had to make a few alterations which I have input into the following recipe.


For the breaded chicken:

4 boneless, skinless chicken breasts ( I like the thinly sliced kind, if you don’t use that kind you need to pound the breasts flat with a mallet)

1/4 cup salt

2 teaspoons pepper

1/2 loaf stale french bread (you may use non-stale bread but it will be harder to slice)

1/2 cup all purpose flour

2 eggs

1/2 cup olive oil (split)

Sauce Ingredients:

2 garlic cloves, peeled and minced

1/4 cup olive oil

2 (14 oz) cans diced tomatoes or 2 cans tomato puree (if you buy diced tomatoes you need to run them through the food processer or blend to puree them)

1 teaspoon dried basil

1/2 teaspoon dreid oregano

1/4 teaspoon sugar (add a little more if you like a sweeter sauce)

Additional Ingredients:

2 teaspoons salt

8 ounces spagetti

3/4 cup shredded mozerella cheese

3/4 cup shredded Parmesan (SPLIT: fresh is best, if not use the jarred stuff)

8 Tablespoons butter (Split)

In a large gallon, ziploc bag place the 4 pieces of click, 1/4 cup salt, and about 1 quart water.  Seal the bag getting as much air out as possible.  Shake to ensure that the salt is dissolved and refrigerate 30 minutes.  Meanwhile, you want to prepare your bread crumbs.  This was the first time I ever made bread crumbs myself and I will never go back to premade! These made perfectly crisp chicken 🙂 Cut your french bread into small cubes.  Then using a food processor or blender, shred it into a powder.  Set aside.  While you are still waiting for the chicken to marinade you can start working on the sauce.  Over the stove top heat the 2 cloves garlic, and 1/4 cup olive oil over low heat.  After 2 minutes add 2 cans tomato puree, basil, oregano, sugar, and a pinch of salt and pepper.  Stir well and simmer for 10 minutes. Remove from heat. In a large pot, boil your pasta (with 2 teaspoons salt, and 2 tablespoons butter) according to the directions on the box.  Drain and set aside.Lay 3 paper towels down on your counter top.   Take the chicken out of the refrigerator and lay the chicken on the paper towels.  Lay another 3 paper towels on top of the chicken.  Press to remove moisture and let sit for 10 minutes.  While the chicken is sitting prepare 3 shallow bowls.  The first with the flour, the second a mixture of the 2 eggs plus 1 tablespoon olive oil, and the third the bread crumbs.  Dip the chicken in the shallow bowls in the order provided above.  Make sure that you are throughly coating the chicken each time.  After the chicken is coated in bread crumbs let it sit for 5 minutes on a wire rack (or a plate) for 5 minutes.  Repeat for each piece of chicken.  Meanwhile heat 6 Tablespoons of the oil in a frying pan for 2 minutes.  Place the first 2 pieces of chicken in the oil and let it fry until cooked throughout (about 4 minutes on each side, 8 minutes total)  After each chicken has been fried, line a cookie sheet with aluminum foil and lay each piece of chicken on the foil.  Preheat your oven to 300 and top each piece of chicken with about 1/4 cup sauce and a mixture of cheeses (you should only use 1/4 cup of Parmesan cheese for all of the chicken breasts in this step).  Cook in the oven for 10 minutes or until cheese is thoroughly melted.  While the chicken is cooking go back to the pasta you previously cooked. Add the remaining Parmesan (1/2 cup) and 6 tablespoons butter.  If your butter is not already softened you may need to microwave it for 20 seconds.  Remove the chicken from the oven and serve with pasta.  Enjoy and let me know how it goes!

Here is the French Onion Soup Recipe! Sorry it to me so long everyone.  Between a regular job, being in nursing school, and being a photographer i get busy.  🙂 But the recipe is well worth it!

1 stick (1/2 cup) unsalted butter
6 yellow onions
1 cup white wine(either the cooking wine or regular white wine.  I’m a riesling drinker so I just tossed in a cup of that)
1 32 oz carton of low sodium chicken broth(or 4 cups, just make sure you get LOW SODIUM)
1 32 oz carton beef broth (4 cups)
2 cloves minced garlic
2 Tablespoons Worcestershire sauce
1/2 loaf french bread (or more if you prefer)
3 oz gruyere cheese (or swiss)
One of the things I like about this recipe is it isn’t all that difficult to make.  Cutting all the onions made me tear up a bit, but this soup was well worth it.
Slice the onions into thin strips.  This is not something you can use your food chopper for, much to my dismay you have to do this by hand.  Once the onions are all sliced place your stockpot on the stove over low heat and melt your butter. Once the butter is melted stir in all of the onions making sure that they are thoroughly coated.  Let the onions sit on the stove for 20 minutes, stirring occasionally.If your stockpot is oven safe, preheat your oven to 400 and let the onions cook in the oven for 45 minutes.  If your pot is not oven proof you will have to do this on the stove(the timing is still 45 minutes, use medium heat and stir occasionally).  You want to onions to be very brown but be careful that they don’t burn.  Halfway through the cooking process if you used the oven route you need to remove the onions, stir them generously and place them back in the oven.  After 45 minutes place the pot on the stove and add the wine BEFORE you turn on the heat.  Now turn the stove onto medium high and let that cook for 5 minutes,  After 5 minutes add the chick & beef broth, along with the Worcestershire sauce and garlic. Let that simmer for another 45 minutes.  After it has been cooking for 25 minutes, slice and butter your bread and cook it in the oven for approximately 15 minutes or until desired crispness. After the soup is done cooking ladle it into bowls and top with shredded gruyere cheese.  You may either place the bread in the soup bowls or eat it on the side(my preferred method)

By the time I got to try one of these babies they were 3/4 of the way gone! These were a huge hit at our Superbowl party! They were so easy to make too!

1 package Oreos
8 oz cream cheese-softened
12 squares (2 packages) Baker’s Chocolate- either white or milk I did both
To pulverize the Oreos I used my food processor. If you don’t have a food processor either use a blender or crush them by hand.  You need to crush them into a powder though for this to work.  Don’t remove the cream-you use the whole Oreo. Separate 6 oreos from the rest off them.  Crush these and set them aside.  Use the food processor to crush all of the remaining oreos.  In a medium mixing powder combine the crushed oreos and the cream cheese.  I found that this works best when done by hand.  Keep squishing and stirring the mixture with your hands until ALL of the oreo is coated in cream cheese.  Pinch off small sections (about the size of a large marble), roll into a ball and set aside on a cookie sheet.  When all of the oreos have been rolled into balls melt your chocolate according to package directions.  Coat each ball in chocolate and set back on the cookie sheet.  Sprinkle with the extra crushed oreo we made in the beginning.  Allow to chill in the refrigerator for a minimum of one hour.

Welcome To My Cooking Blog!

Welcome Everyone! I'm Alicia and I am a military wife currently living in Hawaii. I LOVE cooking and everything it involves :D This blog is here to show you that you can make AMAZING food in your own house :) For much less money than what you would pay if you went out at a restaurant. I hope you enjoy the recipes!

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