Monday, April 21, 2014

Crispy Buttermilk Fried Chicken



Posting a little later than usual today, but it's been a busy morning. Gym, NEX, tanning, Dolphin Mart, Lowe's, yard work...all that fun stuff.

Anyway, Hubby was always the undisputed master of fried chicken in this house, but no more! This chicken was amazing. I tweaked the recipe a bit, but not by much. All the ingredients are the same, I just like to soak the chicken in the buttermilk mixture for at LEAST an hour, but preferable 3-4 hours...the original doesn't have you do that. Feel free to skip that part if you're low on time.

Anyway, it was super juicy, super crispy, and by far the best fried chicken I've ever made. I can't wait for Hubby to try it when he gets back ;)

Have a great rest of your day!

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'Crispy Buttermilk Fried Chicken'
Source:; Adapted from Family Circle

Ingredients

3 cups  all-purpose flour
3 teaspoons  salt
2 teaspoons  black pepper
1 1/2 teaspoons  sugar
1 1/2 teaspoons  paprika
1 1/2 cups  buttermilk
2 eggs
1 1/2 teaspoons  baking powder
3/4 teaspoon  baking soda
1 fryer chicken, cut up (I used just drumsticks)
4 cups  vegetable oil

Directions

1. In a large bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.

2. Place the chicken in the bowl making sure each piece is fully coated; cover and place in the fridge. Allow chicken to soak in the buttermilk for anywhere from 1-4 hours.

3. In a large zip-lock bag, mix together flour, salt, pepper, sugar and paprika.

4. Place oil in a large lidded heavy-bottom Dutch oven. Heat oil to 360 degrees over medium-high heat.

5. Remove chicken from the buttermilk shaking off any excess, and drop each piece into flour bag. Shake bag to fully coat the chicken (you may need to do this in batched).

6. Place the coated chicken in the oil. Fry chicken for 7 to 8 minutes or until golden brown (check after about 4 minutes to be sure chicken is browning evenly).

7. Flip each piece over and fry an additional 7 to 8 minutes or until golden and fully cooked.

***If you're frying a lot of chicken, you can transfer the cooked chicken to a baking sheet fitted with a wire rack and place it in an oven heated to 175 to keep warm. Be sure to return cooking oil to 360 degrees before frying any remaining chicken pieces.***



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Monday, April 14, 2014

Chipotle Raspberry Pork Chops



Afternoon! It's a beautiful day here...a little windy, but it's ok. I'm about to go do some yard work out front. I spent so much time clearing out the backyard and getting it ready for spring that the front yard is starting to look pretty neglected.

Anyway, these pork chops were really good. If you don't like spicy, then go easy with the chipotle pepper. Seriously...the smallest amount adds a surprising amount of heat. Bubba ate his chop plain as there was no way he would have eaten that sauce, and even though it had a pretty good kick to it, I sill liked it. Drank lots of milk afterwards to try and get rid of the burning in my mouth, but it was worth it ;)

Ok, I'm off. Have a great rest of your Monday, and I'll see ya later!

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'Chipotle Raspberry Pork Chops'
Source: Adapted from Taste of Home

Ingredients

1/2 cup seedless raspberry preserves
1 chipotle pepper in adobo sauce, finely chopped
1/2 teaspoon salt
4 bone-in pork loin chops

Directions

1. In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving.

2. Sprinkle pork with salt; brush with remaining raspberry sauce.

3. Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat OR broil 4 in. from heat 4-5 minutes on each side.

4. Let stand 5 minutes before serving. Serve with reserved sauce.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Thursday, April 10, 2014

Mango Chicken Salad



I love mango and I love chicken salad, so I knew when I saw this it would be a winner. It totally was.

I had this recipe sitting in my lunch board on Pinterest forever. Don't know why I put off making it for so long cause it's super easy to make, but it's my new go-to chicken salad recipe.

I used a shredded rotisserie chicken and 1 whole mango. That may have been more mango than is called for, but I wanted a lot of it in my salad (plus I feel like I used a lot of chicken, so it worked out).

You can serve this any way you like...on bread, toast, in a wrap, even on some salad greens! I love pita bread, so that was my preferred choice.

Ok guys, I'm off to enjoy this beautiful day! Have a good one!

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'Mango Chicken Salad'
Source: Adapted from Pinch of Yum

Ingredients

1 lb. cooked, shredded or diced chicken
1/2 cup mayo
1 mango, diced
1/4 cup diced green onion
2 tablespoons sugar
Salt and pepper to taste
3 tablespoons chopped fresh basil

Directions

1. In a large bowl, mix all ingredients except the basil. Cover and chill in the fridge for 2-3 hours.

2. Stir in the basil just before serving and serve on preferred choice of bread. Store any extra salad in the fridge for 2-3 days.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Monday, April 7, 2014

Garlic Parmesan Grilled Cheese



Good morning! We've finally got some nice weather making an appearance! Spent all day yesterday getting my backyard cleaned up and ready for spring. Now I just need some flowers and the grass to start growing and it'll really start looking good!

This is a really easy sandwich to make if you're looking to try something a little different for lunch. The garlic Parmesan spread in the ingredients looks like this BTW...


...I found it in the same section as the salad dressings and other condiments.

Overall? A tasty little sandwich! I've actually made this a few times now since I usually have everything on hand to make it. It's good...much better than the boring grilled cheese or bologna and cheese I usually make ;)

Ok guys, I'm off to start my day. Have a good one and I'll see ya later!

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'Garlic Parmesan Grilled Cheese'
Source: Adapted from Lilluna

Ingredients

Sourdough Bread
Butter
oven roasted garlic Parmesan sandwich spread
Roma tomatoes, sliced
Sliced deli ham
sliced Swiss cheese
grated Parmesan cheese (optional)

Directions

1. Butter the outer sides of the sourdough bread. Spread 1-2 tablespoons of the garlic Parmesan spread on the inside of each slice.

2. Add a layer of thin-sliced roma tomatoes and top with a few slices of deli ham.

3. Heat a greased skillet over medium heat and grill each sandwich 2-3 minutes per side until golden brown.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Thursday, April 3, 2014

Creamy Chicken BLT Skillet



I love the packet side dishes, and my favorite has always been the creamy garlic shells. Well, a few months ago I was making them and standing next to the stove bored, waiting for the water/milk to boil. I glanced down at the packet and noticed a recipe on the back....it was this one, and it looked good.

I never paid much attention to the recipes on the back of these packets, but I ended up going to the Knorr website and found a bunch of recipes I wanted to try! I made this one a couple weeks ago and Bubba and I really enjoyed it.

I had some shredded rotisserie in the freezer that I thawed and then it's just a little lettuce, tomato and bacon pieces sprinkled over top! Super easy!

Ok guys, it's been a lazy day, so I really need to get moving. I didn't sleep well last night so I went back to bed after getting Bubba on the bus...ended up sleeping till 11am. Now I'm groggy from too much sleep...just can't win today.

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'Creamy Chicken BLT Skillet'
Source: Adapted from Knorr

Ingredients

1 package creamy garlic shells
2 tablespoons bacon pieces
3 cups rotisserie chicken
2 cups iceberg lettuce leaves
1 cup chopped tomato

Ingredients

1. Prepared the shells according to package directions. Stir in 1/2 of the bacon.

2. Arrange Pasta on serving platter and top with chicken, lettuce, tomato and remaining bacon.



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