Monday, April 28, 2014

Cheesy Bacon Chicken Casserole



I know, posting pretty late toady, but it's been a busy, busy day.

Anyway, just thought I'd share this super simple casserole with you guys. I used shredded rotisserie chicken (as I do for most things), but you can certainly use whatever chicken you have on hand...just be sure it's cooked.

This made a lot, and since it was just Bubba and I, we had this as leftovers for a few nights too...it heats up pretty well!

Ok guys, speaking of Bubba, he'll be getting off the bus soon, so I need to get this posted so I can meet him outside! Have a great evening!

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'Cheesy Bacon Chicken Casserole'
Source: Adapted from The Coers Family

Ingredients

1 shredded rotisserie chicken
1 package bacon pieces
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 oz) dried spiral pasta
1 tablespoon garlic powder
Salt and pepper to taste

Directions

1. Heat oven to 400. Place the shredded chicken in a large bowl and sprinkle with garlic powder and salt and pepper. Mix well.

2. In a large pot, cook pasta according to package directions. Meanwhile, spray a 9×13 baking pan with non-stick cooking spray.

3. Drain pasta and return to pot. Add the chicken, both cans of cream of chicken soup and 1 cup of shredded cheese – stir to mix well.

4. Pour into prepared baking dish and top with the bacon pieces and remaining cup of shredded cheese.

5. Bake for about 20 minutes...just until cheese is melted and beginning to brown on top.



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

Thursday, April 24, 2014

Fried Mac 'n Cheese Balls



I've seen various versions of this recipe floating around on Pinterest for quite some time, and I've always wanted to try it. It was good! Kind of a messy pain-in-the-ass to make, but good!

If you look closely you can see that I kind of over-cooked mine just a bit. Not sure if my oil was too hot or I left them in a bit too long (I think it's a combination of both), but keep a very close eye on them, cause they brown fast!

Ok guys, I'm off to make some breakfast then hop in the shower. Bubba has a half day today, so I need to hurry up and get my stuff done before he's back home!

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'Fried Mac 'n Cheese Balls'
Source: Adapted from The Little Kitchen

Ingredients

Vegetable oil, for frying
2 cups prepared macaroni and cheese, chilled in the fridge overnight and formed into 1-1.5 inch balls
3/4 cups flour
2 eggs, beaten
2 cups panko bread crumbs, for dredging

Directions

1. Heat 2 inches of oil in a large, heavy pan to 350 degrees.

2. Dredge each macaroni ball in flour, then egg, then panko to coat.

3. Drop each ball into the oil and fry for about 1 minute on each side or until golden brown. Drain on paper towels before serving.



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

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

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