Monday, February 1, 2016

Chicken Ranch Rollups

'Chicken Ranch Rollups'
Source: Adapted from Pillsbury


2 cups shredded rotisserie chicken 
1/2 cup ranch dressing
3/4 cup shredded Italian cheese blend (6 oz)
1 can refrigerated crescent dough sheet
2 tablespoons sliced green onions


1. Heat oven to 400°. Spray 9-inch round pan with cooking spray. In medium bowl, mix shredded chicken, ranch dressing and cheese.

2. On a large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about 1/2 inch of dough visible on each side. Starting with a long side, roll the dough and pinch seam at the end to seal tightly.

3. Using a sharp knife, cut the roll into 8 equal slices; place cut side down in pan. Bake 18 to 22 minutes or until dough is deep golden brown and baked through.
Cool 5 minutes in pan; top with green onions.


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

Monday, January 25, 2016

Chicken Broccoli Mac & Cheese

'Chicken Broccoli Mac & Cheese'
Source: Adapted from Cooking Light


6 oz uncooked spiral or elbow macaroni
3 cups broccoli florets
2 tablespoons chopped bacon
1 shredded rotisserie chicken
1 teaspoon salt, divided
1 tablespoon minced garlic
1 1/4 cups milk
1 cup chicken stock
1/4 cup plus 1 teaspoon all-purpose flour
5 oz sharp cheddar cheese, shredded (about 1 1/4 cups)


1. Preheat broiler to high.

2. Cook pasta according to package directions. Add broccoli to pot during the last 2 minutes of cooking. Drain.

3. Place chicken in a high-sided pan and sprinkle with 1/4 teaspoon salt. Add garlic and heat on medium heat, stirring occasionally.

4. In a small bowl, whisk together remaining 3/4 teaspoon salt, milk, stock, and flour. Add milk mixture to the cooked pasta and bring to a boil, stirring frequently. Cook 2 minutes or until thickened.

5. Add pasta mixture and 2 ounces cheese to the chicken and stir to combine. Place the chicken/pasta/broccoli mixture into a greased 13 x 9 in baking dish.

6. Sprinkle the top with the remaining 3 oz cheese and the bacon pieces. Broil 2 minutes or until cheese melts and just begins to brown.


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

Thursday, January 14, 2016

Chicken Madeira

'Chicken Madeira'
Source: Adapted from Chew Out Loud


4 skinless chicken breast 
salt and pepper
5 Tbspn olive oil, divided
1 cup shredded mozzarella cheese

For the Sauce:

2 Tbspn olive oil
8 oz fresh white mushrooms, sliced
3 cups madeira wine (almost a full bottle)
4 cloves minced garlic
2 cups beef broth
2 Tbspn cornstarch dissolved in 2 Tbspn of the beef broth
1 Tbspn salted butter
1/4 tsp black pepper


1. Flatten chicken breasts to an even 1/4 inch thickness . Lightly sprinkle both sides of each chicken breast with salt and pepper.

2. In a large skillet, heat 3 tablespoons of olive oil over medium heat until hot. Place chicken breasts in skillet and cook 3-4 minutes per side, until browned on both sides and no longer pink. 

3. Transfer cooked chicken to a baking pan and cover to keep warm.

4. In the same skillet (do not clean), heat 2 tablespoons of olive oil over medium heat. Add mushrooms and stir 1-2 min. Add the remaining sauce ingredients. Stir and bring sauce to a boil. Immediately reduce heat to a simmer.

5. Simmer 20 minutes or until sauce is reduced by one-fourth of its original volume and has thickened.

6. Turn on broiler and place chicken on a backing sheet. Sprinkle mozzarella cheese evenly on top of chicken breasts and broil 3-4 minutes or until cheese has melted.

7. Serve chicken immediately, topped with the Madeira sauce.


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

Wednesday, January 6, 2016

Southwest Chicken Pasta

'Southwest Chicken Pasta'
Source: Adapted from Dinners Dishes and Desserts


1 (16 oz) package Penne Pasta
12 oz chicken, diced
1/2 cup onion, diced
2 cloves garlic, minced
12 oz package frozen corn
1 (15 oz) can black beans, drained and rinsed
1/2 cup sour cream
1/4 cup plain Greek yogurt
2 Tbls taco seasoning
1 lime
1 cup tomatoes, diced
1 avocado, diced
Cheddar Cheese


1. Cook pasta according to package directions.

2. Meanwhile in a large skillet brown chicken. Add onion and garlic, and cook until soft. Stir in corn and black beans. Heat until the chicken is fully cooked, and everything is hot.

3. In a medium bowl combine sour cream, yogurt, juice of 1 lime, and taco seasoning.

4. Once pasta is cooked, drain and add to the chicken mixture. Remove pan from heat, and mix in the sour cream mixture. Stir in diced tomatoes and avocado.
Serve topped with cheddar cheese and parsley.


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

Monday, January 4, 2016

Bang Bang Shrimp Tacos

'Bang Bang Shrimp Tacos'
Adapted from: All Recipes


1/2 cup mayonnaise
1/4 cup sweet chili sauce
3 dashes Sriracha hot chili sauce
1/2 cup cornstarch
1 pound uncooked medium shrimp, peeled and deveined
oil for frying
Shredded lettuce
1 bunch green onion, chopped
8 small flour tortillas


1. Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a small bowl. Set aside.

2. Place cornstarch in a large zip-lock bag. Drop shrimp into the bag and shake to coat.

3. Heat oil in a deep-fryer or large skillet. Place shrimp into the skillet and cook until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain.

4. Place cooked shrimp in a bowl and pour chili sauce mixture over the shrimp. Toss gently to coat.

5. Heath flour tortillas in microwave for 10-15 seconds. Fill with shredded lettuce and cooked shrimp. Top with green onion and serve immediately.


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

Wednesday, December 30, 2015

Loaded Chicken and Potatoes

'Loaded Chicken and Potatoes'
Source: Adapted from Singing Through The Rain


1 lb chicken tenders, cubed
6-8 medium red potatoes, cut in 1/2″ cubes
1/3 cup olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce **OR** 1/2 cup BBQ Sauce


2 cups Mexica blend cheese
1 cup crumbled bacon
1 cup diced green onion


1. Heat oven to 400 degrees. Spray a 9 x 13″ baking dish with cooking spray.

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and BBQ sauce (or hot sauce). Add the potatoes and chicken and stir to coat. Spread evenly into the prepared baking dish.

3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until crispy, and browned on the outside.

4. Once the potatoes and chicken are fully cooked, remove from the oven and top with the cheese, bacon, and green onion.

5. Return casserole to the oven and bake for 5 minutes or until cheese is melted.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Monday, December 21, 2015

Baked Salmon with Maple Syrup Mustard

'Baked Salmon with Maple Syrup Mustard'
Source: Adapted from Karmelowy


1/3 cup maple syrup
3 tablespoons Dijon mustard
1 teaspoon apple cider vinegar
1/2 teaspoon finely chopped fresh thyme leaves
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 salmon fillets
olive oil
salt and ground black pepper


1. Heat oven to 375.

2. Place the first 6 ingredients in a medium saucepan. Stir and bring to a boil. Cook for 3-4 minutes and set the glaze aside.

3. Rinse each salmon fillet and pat dry with a paper towel. Brush each fillets with olive oil and sprinkle generously with salt and pepper.

4. Place salmon skin-side down on a greased foil-lined baking sheet. Brush half the glaze over each fillet and bake for about 10-12 minutes. Brush the rest of the glaze over each fillet and continue baking for another 10 minutes or so (longer for thicker fillets). Serve immediately.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Monday, December 14, 2015

One Pan Balsamic Chicken and Veggies

'One Pan Balsamic Chicken and Veggies'
Source: Adapted from Cooking Classy


1/4 cup + 2 Tbsp Italian salad dressing
3 Tbsp balsamic vinegar
1 1/2 Tbsp honey
1/8 tsp crushed red pepper flakes (more or less to taste)
1 1/4 lbs chicken breast tenderloins
2 Tbsp olive oil
Salt and black pepper
1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces
1 1/2 cups shredded carrots
1 cup grape tomatoes, halved


1. In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.

2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through.

3. Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet.

4. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate with the chicken.

5. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat). Serve.


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