Friday, November 30, 2012

Meatball Poppers

'Meatball Poppers'
Source: Adapted from My Favorite Things


12 refrigerated or frozen (thawed) cooked meatballs
1 cup shredded Parmesan cheese
2 tablespoons Thousand Island dressing
2 cans crescent dinner rolls (8 oz each)
1 egg, well beaten
cooking spray
caraway seeds


1. Heat oven to 350°F. Lightly spray 24 regular-size muffin cups with cooking spray.

2. Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheese, dressing, salt and 1 teaspoon of the caraway seed until well blended.

3. Unroll both cans of crescent dough; separate into 8 rectangles. Firmly seal perforations. Cut each rectangle into 3 equal pieces. Press each piece into 4x2 inch rectangle.

4. Gently press 1 rectangle into the bottom and up the side of each muffin cup, leaving both ends hanging over side of cup.

5. Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons of the sauerkraut mixture onto each meatball. Bring the ends of dough up over the filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough and sprinkle with remaining 1 teaspoon caraway seed.

6. Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.

Thursday, November 29, 2012

Dorito Chicken Casserole

'Dorito Chicken Casserole'
Source: Blog Chef


2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 can cream of chicken soup (10 oz)
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes, drained
1/2 packet taco seasoning
1 large bag Doritos, coarsly crushed
Shredded lettuce (optional)
diced tomato (optional)


1. Heat oven to 350. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.

2. Grease a 2-quart casserole dish and add a layer of crushed Doritos across the bottom. Top with half of the chicken mixture. Add another layer of crushed Doritos followed by the remainder of the chicken mixture. Top with remaining cheese and Doritos

3. Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.


Wednesday, November 28, 2012

Cap' N' Crunch Chicken Strips

'Cap' N' Crunch Chicken Strips'
Source: Adapted from


2 cups Cap'n Crunch cereal, crushed
1 cup corn flakes, crushed
1 egg
3/4 cup milk
3/4 cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken tenders
vegetable oil (for frying)


1. Coarsely grind or crush the two cereals and set in a shallow dish.

2. In a second shallow dish, beat the egg with milk.

3. Stir together the flour, onion and garlic powders and black pepper; set aside. Dip the chicken pieces in the seasoned flour and coat well; shake off the excess flour.

4. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.

5. Heat oil in a large heavy skillet. Drop coated chicken tenders carefully in the hot oil and cook until golden brown (about 3 to 5 minutes per side).

7. Remove tenders to a paper towel lined plate to drain excess oil. Serve hot.

Tuesday, November 27, 2012

White Chicken Enchiladas with Green Chili Sour Cream Sauce

'White Chicken Enchiladas with Green Chili Sour Cream Sauce'
Source: Adapted from Let's Dish Recipes


8 flour tortillas, burrito size
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken (I shredded a pre-cooked rotisserie from the store)
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 can diced green chiles (4 oz)
Chopped, fresh parsley for garnish


1. Heat oven to 425. Spray a 9x13 inch baking pan with cooking spray; set aside.

2. Mix the chicken together with 1 cup of the shredded cheese. Distribute the chicken and cheese mixture evenly down the center of the tortillas. Roll up and place seam side down in the prepared dish.

3. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.

4. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas.  Sprinkle with remaining cheese. Bake uncovered for 20 to 25 minutes or until golden and bubbly. Sprinkle with parsley just before serving.

Monday, November 26, 2012

Slow Cooker Beef and Carrot Au Jus

'Slow Cooker Beef and Carrot Au Jus'
Source; Adapted from eMeals


2 lb chuck roast
3/4 cup beef broth
1 small bag baby carrots
1 packet Au Jus
1 small onion, sliced
1/4 teaspoon pepper
1 teaspoon Itlaian Seasoning
1 teaspoon minced garlic


1. Place sliced onions and baby carrots in a greased slow cooker. Sprinkle both sides of the beef with pepper and place on top of the carrots and onions.

2. In a small bowl whisk together the beef broth, Au Jus mix, Italian seasoning and garlic. Pour over top the beef.

3. Cover and cook on LOW for 5-6 hours.

4. Slice beef and serve over-top the carrots. Ladle sauce over top.

Wednesday, November 21, 2012

Mum-Mum's Tomato Mac 'N Cheese

'Mum-Mum's Tomato Mac 'N Cheese'
Source: My Grandmother via my Aunt Peggy


1/2 lb elbow macaroni
1 can cheddar cheese soup
4 teaspoons butter
3/4 cup panko (or breadcrumbs)
3/4 cup milk
1 onion, diced
3 large tomatoes, sliced


1. Heat oven to 400. Cook macaroni according to package directions. Drain

2. In a small saucepan melt butter. stir in the panko crumbs, remove from heat and set aside.

3. In a large bowl blend cheddar cheese sauce, onion and milk. Add the cooked past to the bowl and mix until thoroughly combined.

4. Pour HALF the macaroni into a greased 9x13 casserole dish. Top with 6 slices of tomato, followed by the remaining macaroni. Top with remaining 6 slices of tomato and panko.

5. Bake for 20-25 minutes, or until golden brown. Allow 5 minutes to cool.


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

Tuesday, November 20, 2012

Roasted Chicken with White Wine

'Roasted Chicken with White Wine'
Source: Adapted from Webicurean


8-9 chicken pieces, washed & dried
2 Tablespoons Italian seasoning
2 Teaspoons garlic powder
1/2 Teaspoons crushed red peppers
Salt & Pepper to taste
1 1/2 cup white wine


1. Heat oven to 375.

2. Arrange chicken pieces skin side up in roasting pan. Sprinkle with half of seasonings, then turn over.

3. Pour white wine evenly over chicken pieces and sprinkle with remaining seasonings.

4. Bake for 30 minutes. Carefully turn chicken pieces over and bake for an additional 40 minutes or until golden brown.

Monday, November 19, 2012

Panko Baked Shrimp

'Panko Baked Shrimp'
Source: Adapted from Gimme Some Oven


1 lb. raw shrimp, deveined and peeled
4 cloves garlic, minced
2 tablespoon white wine
salt and pepper
1/4 cup melted butter
1/2 cup Panko bread crumbs
2 tablespoons fresh parsley (or cilantro), chopped
half of a lemon (optional)


1. Heat oven to 425.

2. In a large bowl, combine the shrimp, garlic, and white wine. Stir to combine then pour into a baking dish. Spread out evenly and season with salt and pepper.

3. In a small bowl, use a fork to mix melted butter, Panko, and parsley until well combined. Sprinkle the mixture evenly over top the shrimp.

4. Bake for 15-18 minutes or until shrimp are pink and fully cooked.

Friday, November 16, 2012

Bang Bang Chicken

'Bang Bang Chicken'
Source: Jo Cooks


For Chicken -

4 boneless skinless chicken breasts, cut into small pieces (or chicken tenders)
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 egg
1 tbsp garlic powder
1 tsp smoked paprika
1 tbsp hot sauce
salt and pepper to taste
Panko breadcrumbs
oil for frying

For Sauce-

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tbsp Frank's hot sauce
2 tbsp honey


1. In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. Add the hot sauce, egg, and buttermilk to the dry ingredients and whisk until you have a smooth batter.

2. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside. Place Panko breadcrumbs in a shallow dish.

3. In a small bowl, mix all ingredients for the sauce together and refrigerate until ready for serving.

4. Heat the oil in a large skillet. One by one, remove chicken pieces from batter and in the breadcrumbs, coating completely (add more breadcrumbs as needed). Fry chicken on both sides for 3 to 5 minutes, or until chicken is cooked through.

5. Remove pieces to a paper towel lined plate to drain any excess oil. Repeat process until all chicken is cooked.

6. Drizzle chicken with sauce and serve.

Thursday, November 15, 2012

Dressed-up Tomato Soup

'Dressed-up Tomato Soup'
Source: Adapted from My Recipes


1 can Italian-seasoned diced tomatoes (28 oz)
1 can tomato soup, undiluted (26 oz)
1 container chicken broth (32 oz)
1/2 teaspoon freshly ground pepper

Optional Toppings

sour cream
chopped fresh parsley
freshly grated Parmesan cheese
grated lemon rind


1. Pulse the Italian diced tomatoes in a food processor 3 to 4 times or until finely diced.

2. Stir together pulsed tomatoes, can of tomato soup (undiluted), chicken broth and pepper in a Dutch oven. Cook over medium heat, stirring occasionally, 10 minutes or until thoroughly heated.

3. To serve, top with a dollop of sour cream and sprinkled with chopped fresh parsley, or an of the other topping ideas.

Wednesday, November 14, 2012

Cajun Roast Beef Sandwich with Horseradish Sauce

'Cajun Roast Beef Sandwich with Horseradish Sauce'
Adapted from: Cajunlicious


3 Tablespoons prepared horseradish
1/4 cup sour cream
1 teaspoon mustard
1 teaspoon creole seasoning
1 Tablespoon mayonnaise
A splash of white wine vinegar
Salt to taste
Sandwich Buns
Deli Cajun Roast Beef, sliced
Sliced onions


1. Prepare the sauce by placing the first 7 ingredients into a medium bowl and whisk until the mixture is smooth and creamy. Place in the fridge for at least 4 hours or overnight.

2. Lightly toast the buns. Layer the bottom buns with roast beef and onions. Top with horseradish sauce.


Tuesday, November 13, 2012

Crispy Baked Shrimp

'Crispy Baked Shrimp'
Source: Adapted From Disney Family


1 lb large uncooked shrimp, peeled and de-veined
1 cup bread crumbs, fine
1 teaspoon salt
1/2 teaspoon pepper
cayenne pepper to taste, optional
1/4 cup olive oil

Lemon Mayonnaise

1/2 cup mayonnaise
1 1/2 teaspoons fresh lemon juice
1 teaspoon freshly grated lemon peel
a pinch black pepper


1. Heat the oven to 425. Prepare lemon mayo by mixing all ingredients in a small dish. Cover and refrigerate until ready to use.

2. Place bread crumbs, salt, pepper and cayenne (if using) in a gallon sized zip-lock bag. Drizzle olive oil on a foil-lined baking sheet with sides, and set next to the bread crumbs.

3. Rinse shrimp in cool water and pat lightly with a paper towel (do not dry completely). Immediately add the shrimp to the bag of bread crumbs...seal and shake bag gently until all the shrimp is coated (you may need to do this in batches).

4. Lightly shake any access bread crumbs from shrimp as you remove them from the bag and place them on the baking sheet in a single layer.

5. Bake for five minutes, remove from oven and flip each shrimp over. Continue to cook for another 5 minutes or until crisp and cooked through. Serve with lemon mayo.

Monday, November 12, 2012

Saltine Cracker Pork Chops

'Saltine Cracker Pork Chops'
Source: Adapted from All Recipes


2 eggs
1/4 cup milk
4 lean boneless pork chops
1/2 package saltine crackers, crushed
1/2 teaspoon garlic powder
salt and pepper to taste
1 cup oil for frying
1/2 cup water
1 cube chicken bouillon


1. In a shallow dish whisk together the eggs and milk until well blended. Place crushed saltines, garlic powder, salt and pepper in another shallow dish. Dip the chops into the egg mixture, then into the cracker crumbs, covering completely.

2. Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides(3-4 minutes). Add water to the skillet. Drop the chicken bouillon cube in the water and break it with a spatula to dissolve.

3. Reduce heat to medium-low. Cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes. Remove to a paper towel lined plate to drain any excess oil.


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

Friday, November 9, 2012

Chicken Cordon Blue Roll-Ups

'Chicken Cordon Blue Roll-Ups'
Source: Adapted from Jamie Cooks It Up



2 chicken breasts, filleted
1 cup Italian bread crumbs
4 slices thin sliced deli ham
4 slices Swiss cheese


2 cans cream of chicken soup
3 tablespoons sour cream
1 tablespoons butter


1. Heat oven to 375. Fillet each chicken breasts so you now have four thin halves of chicken.

2. Place a piece of rolled up ham and a piece of Swiss cheese (you may have to fold it in half) at the large end of each slice of chicken and roll it up. Secure with a toothpick.

3. Place Italian bread crumbs into a pie plate and dip each chicken wrap into the crumbs.

4. Place the breaded chicken into a greased 9x13 pan.

5. Cover with foil and bake for 45 minutes. Remove foil and bake for another 15 minutes.

6. When the chicken has about 7 minutes left, combine the sauce ingredients in a medium sized sauce pan. Cook over medium heat until all ingredients are warmed through. Serve over the top of the chicken.


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

Thursday, November 8, 2012

Pasta with Creamy Pumpkin Sauce

'Pasta with Creamy Pumpkin Sauce'
Source: Kraft Brands


1 box penne pasta (16 oz)
1 block of cream cheese, cubed (8 oz)
1/2 cup Grated Parmesan Cheese
1/2 cup butter or margarine (1 stick)
1/2 cup milk
1 cup canned pumpkin
1/2 teaspoon ground red pepper (cayenne)
ground nutmeg to taste


1. Cook pasta as directed on package. Meanwhile, cook cream cheese, Parmesan, butter and milk in large saucepan on low heat until cream cheese is melted, stirring frequently.

2. Add pumpkin and seasonings; stir. Cook until heated through, stirring occasionally.

3. Drain pasta; place in large bowl. Add cream cheese sauce; toss to coat.

Wednesday, November 7, 2012

Homemade White Hot Chocolate

'Homemade White Hot Chocolate'
Source: Adapted from Gimme Some Oven


4 cups of milk
1 teaspoon vanilla extract
8 oz. white chocolate, chopped into small pieces
whipped cream or marshmallows for topping


1. Stir together milk, vanilla and chopped white chocolate in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.)

2. Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.

Tuesday, November 6, 2012

Easy Southwest Chicken and Rice

'Easy Southwest Chicken and Rice'
Source: Adapted from


1/2 cup chicken broth
1 cup black beans, rinsed and drained (15 oz)
1 cup red kidney beans, rinsed and drained (15 oz)
2/3 cup salsa
1/2 teaspoon minced garlic
3/4 lb chicken breast, cubed
1 package Mexican rice
Sour cream (optional)


1. Heat oven to 350.

2. In a greased 8 x 8 inch baking pan, combine the chicken broth, the black beans, red kidney beans, salsa, garlic and cubed chicken.

3. Bake, stirring once halfway through, until the chicken is cooked through and the liquid is reduced, about 45 minutes.

4. About 10 minutes before the chicken is finished, prepare the rice according to package directions.

5. Served chicken and beans over the rice and top with sour cream.

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