Monday, May 9, 2016

Taco Spaghetti



'Taco Spaghetti'
Source: Adapted from Damn Delicious

Ingredients

1 tablespoon olive oil
1 pound ground beef
1 (1.25-oz) package taco seasoning
1 (10 oz) can Rotel Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 oz spaghetti
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 tomato, diced
2 tablespoons chopped fresh cilantro  (or parsley) leaves

Directions

1. Heat olive oil in a large pot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, crumbling as it cooks; stir in taco seasoning and drain excess fat.

2. Stir in Rotel, tomato paste, uncooked spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

3. Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Serve immediately, garnished with tomato and cilantro (or parsley), if desired.

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

Thursday, April 21, 2016

Roasted Chicken and Vegetables



'Roasted Chicken and Vegetables'

Ingredients

1/4 cup olive oil
1 whole chicken, cut into pieces
1 1/2 teaspoons salt
1 teaspoon pepper
5 garlic cloves, smashed
1/4 cup dry white wine
1/4 cup lemon juice
2 (8 oz) packages baby carrots
10 radishes, halved
4 sprigs fresh thyme
1 cup chopped fresh herbs (such as parsley, dill, mint or basil)

Directions

1 Heat oven to 400.

2. In a large Dutch oven, heat oil over medium-high heat.

2. Sprinkle chicken with salt and pepper. Cook chicken until golden brown, 6 to 7 minutes per side. Remove from pot and set aside.

3. Add garlic to the pan and cook for 1 minute. Stir in wine and lemon juice. Add carrots, radishes and thyme to the pot and top with the chicken.

4. Bake (uncovered) for 40-50 minutes.

5. Remove thyme; discard. To serve, remove chicken and toss vegetables with fresh herbs. Serve with the chicken.

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

Tuesday, April 12, 2016

Slow Cooker Chili



Slow Cooker Chili
Source: Adapted from Pip And Ebby

Ingredients

2 lbs ground beef, turkey or venison
4 tablespoons extra-virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 cup parsley, finely chopped
2 jalapeño peppers, finely chopped (optional)
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper
1/4 teaspoon cayenne pepper
46-oz. can tomato juice
28-oz. can diced tomatoes
15-oz. can tomato sauce
16-oz. can kidney beans, drained and rinsed
16-oz. can pinto beans, drained and rinsed
Shredded cheese and sour cream, for topping

Directions

1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl and drain excess grease from skillet, but do not clean.

2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes).

3. Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.

4. Add meat-veggie mixture to greased slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to the slow cooker. Cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.

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

Thursday, April 7, 2016

Pork Cordon Bleu



'Pork Cordon Bleu'
Source: Adapted from MomsWhoThink

Ingredients

1 1/4 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons flour
1 teaspoon olive oil
4 (1 oz) slices deli Swiss cheese, halved
4 (1 oz) slices deli ham, halved
1/4 cup dry white wine
1/4 cup chicken broth
1 teaspoon dried sage

Directions

1. Cut the pork diagonally across the grain into eight 1/4 inch thick cutlets.

2. Place the cutlets between sheets of wax paper and pound to a thickness of 1/8 inch. Season both sides of each cutlet with salt pepper.

3. Sprinkle the flour into a shallow dish, lightly dredge the cutlets in the flour, shaking off excess.

4. Heat oil in a large nonstick skillet over medium-high heat.

5. Sauté the pork 3 minutes, turn cutlets over and top each with a slice of ham and a slice of cheese.

6. Add the wine and broth; bring to a boil. Boil, until liquid is reduced by half, about 3 minutes.

7. Sprinkle with sage. Place the cutlets on a platter and spoon the sauce on top. Makes 4 servings.

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

Tuesday, March 29, 2016

Shrimp Alfredo Pasta Bake



'Shrimp Alfredo Pasta Bake'
Source: Adapted from Damn Delicious

Ingredients

1 lb medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
salt and pepper, to taste
8 oz penne pasta
1 (14.5-oz) can petite diced tomatoes, drained
1/2 cup shredded mozzarella cheese
1/2 teaspoon crushed red pepper flakes, optional
2 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley leaves

For the Alfredo Sauce

2 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon all-purpose flour
1 (6-oz) can evaporated milk
1 oz cream cheese
1/4 cup chicken broth, or more, to taste
salt and pepper, to taste

Directions

1. To make the alfredo sauce, melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.

3. Stir in cream cheese and chicken broth until smooth, about 1 minute; season with salt and pepper, to taste. Add more chicken broth as needed until desired consistency is reached.

4. Heat oven to 400. Lightly grease a baking sheet with nonstick spray.

5. Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.

6. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

7. Reduce oven temperature to 350. Lightly coat an 8x8 baking dish with nonstick spray.

8. In a large bowl, combine shrimp, pasta, tomatoes, mozzarella cheese, red pepper flakes and alfredo sauce. Add pasta mixture to prepared baking dish and top with Parmesan.

9. Place into oven and bake until golden brown and cheese has melted, about 10 minutes. Serve immediately, garnished with parsley, if desired.

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

Wednesday, March 23, 2016

Slow Cooker Buffalo Chicken Sliders



'Slow Cooker Buffalo Chicken Sliders'
Source: Adapted from Simply Stacie

Ingredients

2 lbs boneless, skinless chicken breasts OR thighs
1 cup wing sauce, divided
1/2 onion, chopped 
Ranch dressing
12 slider buns

Directions

1. Place chicken breasts (or thighs) in a greased slow cooker and top with 1/2 cup wing sauce and the chopped onions.

2. Cover and cook on LOW for 6-7 hours (or high for 4-5 hours).

3. Remove chicken from slow cooker and shred using 2 forks. Reserve 1/4 cup of the liquid from slow cooker, and discard the rest.

4. Place shredded chicken back into slow cooker and add the 1/4 cup reserved liquid and the remaining 1/2 cup wing sauce. Stir to coat chicken.

5. Place about 1/4 to 1/3 cup of chicken on each bun. Garnish with additional wing sauce and ranch dressing if desired.

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

Wednesday, March 9, 2016

Bratwurst Hash Dinner



'Bratwurst Hash Dinner'
Source: Adapted from Taste of Home

Ingredients

4 uncooked Bratwurst, casings removed
1 medium green pepper, chopped
1 package (20 oz) refrigerated diced potatoes with onion
1 cup fresh or frozen corn, thawed
1/4 cup chopped roasted sweet red pepper
1/4 teaspoon salt or 1/2 teaspoon seasoned salt
3/4 cup shredded Colby-Monterey Jack cheese

Directions

1. In a large skillet, cook bratwurst and green pepper over medium heat 4-6 minutes or just until sausage is no longer pink, breaking up sausage into large crumbles.

2. Stir in potatoes, corn, red pepper and salt; spread evenly onto bottom of skillet. Cook 10 minutes without stirring.

3. Turn mixture over; cook 7-8 minutes longer or until potatoes are tender. Sprinkle with cheese and serve.

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

Wednesday, March 2, 2016

One Pan Lemon Herb Salmon and Zucchini



'One Pan Lemon Herb Salmon and Zucchini'
Source: Adapted from Damn Delicious

Ingredients

4 zucchini, chopped
2 tablespoons olive oil
salt and ground pepper
2 tablespoons brown sugar, packed
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
salt and black pepper, to taste
4 (5-ounce) salmon fillets
2 tablespoons chopped fresh parsley leaves

Directions

1. Heat oven to 400. Lightly oil a baking sheet or coat with nonstick spray.

2. In a small bowl, whisk together brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.

3. Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Add salmon in a single layer and brush each salmon filet with herb mixture.

4. Place into oven and bake until the fish flakes easily with a fork, about 16-18 minutes, depending on the size of your fillets. Serve immediately, garnished with parsley, if desired.

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

Thursday, February 18, 2016

One Pan Chicken Parmesan and Roasted Zucchini



'One Pan Chicken Parmesan and Roasted Zucchini'
Source: Adapted from Cooking Classy

Ingredients

4 boneless skinless chicken breast halves 
3/4 cup Italian seasoned Panko bread crumbs
1/4 cup finely grated Parmesan cheese
Salt and pepper
1 large egg
2 Tbsp olive oil, divided
2/3 cup marinara sauce (from a jar)
2/3 cup shredded mozzarella cheese
1 1/4 lbs zucchini chopped in half through the length then sliced into 1/2-inch thick pieces
1/2 tsp garlic powder
Chopped fresh basil, for serving (optional)

Directions

1 Heat oven to 450 degrees. Spray a rimmed cookie sheet with non-stick cooking spray.

2. Pour Panko bread crumbs and parmesan into a gallon size resealable bag. Season with salt and pepper. Shake bag then drizzle 1 Tbsp olive oil over bread crumb mixture. Seal bag and shake while pressing against mixture to evenly moisten crumbs.

3. In a shallow dish whisk egg until well blended. Working with one chicken breast at a time, dredge chicken in egg then immediately transfer to bread crumb mixture and press both sides in crumbs to adhere well. Transfer to middle of baking dish then repeat with remaining chicken breasts.

4. Bake chicken for 15 minutes. During last few minutes of baking, place zucchini in a gallon size resealable bag, pour in olive oil and add garlic powder. Season wtih salt and pepper to taste. Seal bag and shake to evenly coat.

5. Remove chicken from oven, rotate chicken to opposite side. Add zucchini around chicken in an even layer. Return to oven and bake 10 minutes longer or until fully cooked.

6. Remove from oven and spread marinara sauce down middle of chicken breasts, sprinkle with mozzarella. Move oven rack near broiler element and heat oven to broil. Broil until cheese has melted (about 1 - 2 minutes). Sprinkle with basil and serve immediately.

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

Monday, February 1, 2016

Chicken Ranch Rollups



'Chicken Ranch Rollups'
Source: Adapted from Pillsbury

Ingredients

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

Directions

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.

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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

Ingredients

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)

Directions

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.

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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

Ingredients

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

Directions

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.

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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

Ingredients

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
Parsley
Cheddar Cheese

Directions

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.

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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

Ingredients

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

Directions

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.

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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

Ingredients

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

Topping:

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

Directions

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.

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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

Ingredients

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

Directions

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.



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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

Ingredients

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

Directions

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

Friday, December 4, 2015

Cornbread Taco Bake



'Cornbread Taco Bake'
Source: Adapted from The Country Cook

Ingredients

1 package Cornbread Mix (7 oz)
1/2 cup milk
1 egg
1 lb ground beef
1 packet taco seasoning
1/3 cup water
1 can Mexicorn, drained (11 oz)
1 can Rotel, drained (10 oz)
2 cups sour cream
2 cups shredded Mexican cheese blend, divided
1/2 cup chopped green onions

Optional Toppings

shredded lettuce
sliced olives
diced tomatoes
taco sauce

Directions

1. Heat oven to 350. Combine cornbread mix with milk and egg. Stir well.

2. Pour batter into greased 9 x 9 baking dish (or 2 1/2 quart casserole) and bake 15 minutes.

3. Meanwhile, cook ground beef until no longer pink, drain. Stir in taco seasoning and 1/3 cup water. Add Mexicorn and Rotel. Stir well and simmer for a couple of minutes.

4. Once cornbread is cooked, remove from oven and top with ground beef mixture.

5. In a medium bowl, combine sour cream, ONE cup of shredded cheese and green onion. Gently spread the sour cream mixture on top of the ground beef mixture. Sprinkle with remaining cup of shredded cheese.

6. Bake for 25 minutes or until heated through and cheese is melted. Allow to cool for a few minutes, then slice and serve. Top with optonial toppings if desired.

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

Tuesday, December 1, 2015

Slow Cooker Mac & Cheese



'Slow Cooker Mac & Cheese'
Source: Adapted from Rachel Cooks

Ingredients

1 box (16 oz) elbow pasta
4 tablespoons butter, melted
3 oz cream cheese
2 cups milk
12 oz evaporated milk
1/2 cup sour cream
2 eggs, beaten
3/4 teaspoon ground mustard
pepper to taste
8 oz sharp cheddar shredded cheese, grated
8 oz provolone, grated

Directions

1. Cook pasta according to directions to al dente (it will cook more in the slow cooker so don’t over-boil it).

2. Drain and pour into a large greased slow cooker.

3. Melt butter and cream in a large saucepan over medium heat, whisking until both are melted. Stir in milk, evaporated milk, sour cream and whisk until combined.

4. Remove from heat, slowly whisk in eggs (you don't want them to scramble, so add slowly and whisk constantly), ground mustard, and pepper. Stir in cheeses.

5. Pour mixture over cooked macaroni and stir to combine cheese and pasta.

6. Cover and cook on LOW for 2 hours. Switch to warm until ready to serve. 

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

Tuesday, November 24, 2015

Spinach and Artichoke Mac and Cheese



'Spinach and Artichoke Mac and Cheese'
Source: Adapted from Damn Delicious

Ingredients

1 (6 oz) box organic Pasta Shells & White Cheddar Cheese
3 cups baby spinach, chopped
1 (14 oz) can artichoke hearts, drained and chopped
1/4 cup Milk
1/4 cup Greek yogurt (or sour cream)
1/4 cup freshly grated Parmesan
2 tablespoons butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper, to taste
1/2 cup Panko

Directions

1. Prepare pasta according to package directions.

2. Working quickly, stir in spinach, artichoke hearts, milk, Greek yogurt (or sour cream), Parmesan, butter, garlic powder and onion powder until the spinach has wilted; season with salt and pepper, to taste.

3. Heat Panko in a large skillet over medium high heat...drizzle with a bit of olive oil if desired.

4. Cook panko, stirring continuously, until browned and toasted (about 3 minutes).

5. Serve pasta immediately, sprinkled with Panko.

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

Thursday, November 19, 2015

One-Pot Cheeseburger Casserole



'One-Pot Cheeseburger Casserole'
Source: Adapted from Number 2 Pencil

Ingredients

1 tablespoon olive oil
1/2 of a large yellow onion, diced
1.5 lbs lean ground beef
2 teaspoon season salt, or salt and pepper to taste
1 28 oz can chopped tomatoes
1 8 oz can tomato sauce
2 cups chicken broth
2 cups water
1/4 cup ketchup
2 teaspoons dijon mustard
1 pound rotini (spiral) pasta
2 cups shredded cheddar cheese
Freshly diced tomato
Green onions, sliced

Directions

1. Heat olive oil in a large pot and sautee yellow onions until softened over medium heat.

2. Increase heat to high and add ground beef. Season with salt and pepper (or season salt) and cook until meat is browned. Drain.

3. Add canned tomatoes, tomato sauce, chicken broth, water, ketchup, mustard, pasta and additional teaspoon of season salt to the pot and bring mixture to a boil.

4. Turn heat back down, cover and let simmer for 15-20 minutes, or until pasta is tender.

5. Once pasta is cooked, remove from heat and stir in 1 cup of shredded cheddar cheese. Sprinkle additional cup of shredded cheese on top and re-cover pot with lid until cheese is melted

6. Serve and top with your choice of toppings (tomato, green onions, lettuce, etc.)

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