Thursday, May 31, 2012

Seafood Mac n Cheese

'Seafood Mac n Cheese'
Source: Adapted from Martha Stewart


Salt and ground pepper
1 pound elbow macaroni
6 tablespoons butter
1/2 medium onion, finely chopped
1 garlic clove, minced
1/3 cup all-purpose flour
3 cups whole milk
1/8 teaspoon ground nutmeg
1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat (or any combination)
4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
1/2 cup panko breadcrumbs
1/2 teaspoon Creole Seasoning


1. Heat oven to 400. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.

2. While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.

3. Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To the bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture.

4. Bake uncovered until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Wednesday, May 30, 2012

White Bean Chicken Chili

'White Bean Chicken Chili'
Source: Adapted from How To Simplify


1 tablespoon extra virgin olive oil
1 medium onion, diced
2 cups cooked chicken shredded (I shredded a pre-cook rotisserie from the store)
2 cans Great Northern Beans, drained and rinsed
1 can corn, drained
1 can green chilies  (4 oz)
1/2 teaspoon cumin
1/2 teaspoon oregano
1 box  chicken broth (32 oz)
Salt (to taste)
Pepper (to taste)
Juice from 1 lime


1. In a large pot, saute the onion and cook until it starts to become translucent (3-4 minutes).

2. Once the onion is done, add shredded chicken, beans, corn, green chilies (with juice from can), cumin and oregano to the pot. Stir to combine all of the ingredients and then add the chicken broth.

3. Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste) and juice from one whole lime.

4. Leave simmering on stove until ready to serve.

Some serving ideas:

Sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.

Tuesday, May 29, 2012

Chicken Melts

'Chicken Melts'
Source: Adapted from Martha Stewart


2 cans of chicken, drained (12 oz each)
1/3 cup mayonnaise, plus more for spreading
1/4 cup finely chopped red onion
4 teaspoons capers, rinsed and drained
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
1 teaspoon ground pepper
1/4 teaspoon dried oregano, crumbled between your fingers
4 slices crusty bread
8 thin slices tomato
4 slices provolone


1. Heat broiler, with rack in highest position.Place bread on a baking sheet and broil for 3-4 minutes, or until lightly toasted. Remove from over.
2. In a medium bowl, combine chicken, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.

3. Spread a little mayonnaise on each slice of toasted bread. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.


Monday, May 28, 2012

Classic Caprese Salad

'Classic Caprese Salad'
Source: Mahi Mah's Restaurant Virginia Beach


1 ripe tomato
1 fresh mozzarella cheese ball
fresh basil, chopped
balsamic vinegar (or olive oil)


1. Slice tomato and mozzarella ball into even slices. Chop basil.

2. Arrange tomatoes and cheese, one on top of the other, on a plate. Sprinkle with basil, salt, and drizzle with ether balsamic vinegar or olive oil.

Friday, May 25, 2012

The BEST Chicken Fried Steak (Seriously!)

'The BEST Chicken Fried Steak'
Source: Adapted from All Recipes


4  beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (I used Tabasco)
3 cups vegetable shortening for deep frying

Gravy Ingredients
(If you're not using the packaged gravy)

1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black


1. Heat the shortening in a deep skillet.

2. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, and Tabasco Sauce.

3. Dredge each steak first in the FLOUR, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

4. Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain.

Gravy Directions

(If using the packaged gravy, prepare as directed)

In a small saucepan, whisk together the flour and milk over medium heat. Bring the gravy to a slow boil and cook until thick, about 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Thursday, May 24, 2012

Chocolate Banana Split Cups

'Chocolate Banana Split Cups'
Source: Kraft Recipes


2 cups cold milk
1 pkg. chocolate instant pudding (2.1 oz)
2 bananas, sliced
1/2 cup thawed cool whip
1 tablespoon chopped walnuts (if desired)


1. Beat milk and pudding mix with whisk for 2 minutes. Spoon 1/2 evenly into 4 dessert dishes.

2. Top with bananas, followed by remaining pudding.

3. Refrigerate 15 minutes. Top with cool whip and nuts.

Wednesday, May 23, 2012

Smoked Salmon Spread

'Smoked Salmon Spread'


1/4 cup mayonnaise
4 oz cream cheese
1 tablespoon capers, rinsed and drained
1 tablespoon red onion, diced
1 to 2 teaspoons fresh lemon juice
1/2 teaspoon prepared horseradish
2 oz plus 2 more oz thinly sliced smoked salmon, coarsely chopped
1 tablespoon chopped fresh parsley
Bagels or bagel chips, for serving


1. In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds.

2. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with warm bagels or bagel chips.


Tuesday, May 22, 2012

Taco Pasta

'Taco Pasta'
Source: Adapted from The Girl Who Ate Everything


1 pound ground beef or turkey
8 oz pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained
1 packet taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped parsley
Salt and pepper


1. Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

2. Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

3. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water. Continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste.

4. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin. Transfer to serving bowls and sprinkle with parsley.

Monday, May 21, 2012

Homemade Chicken and Dumplings

'Homemade Chicken and Dumplings'
Source: Adapted from Tasty Kitchen


2 cups flour
1/2 teaspoons baking powder
1 pinch salt
2 tablespoons butter
1 cup milk
2 quarts chicken broth
3 cups cooked chicken
(I shredded a pre-cooked store-bought rotisserie)


1. In a large pot bring chicken broth to a boil. While the broth is heating up, prepare the dumplings.

2. In a large bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

3. Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with (such as a pizza cutter). You may also want to use a small spatula to lift the dumplings off the cutting surface.

4. Place the mixed dough on the floured work surface and sprinkle a generous amount of flour over top the dough ball. Using a heavily floured rolling pin, roll the dough out thin. Dip your cutter in flour and cut the dumplings into 2 inch squares (they don't need to be perfect, or even all the same size).

5. To cook the dumplings, use the floured spatula to lift each one from the work surface. Drop the dumplings one at a time into the boiling chicken broth, stirring while you add them. The extra flour on each dumpling will help thicken the broth.

6. Lower heat to medium and cook for about 15-20 minutes, or until they're no longer doughy. Add the shredded cooked chicken to the pot and cook an additional 5 minutes, or until chicken is heated.

Friday, May 18, 2012

Wonton Soup

'Wonton Soup'
Source: Adapted from Martha Stewart


Wonton Filling

1/2 cup finely chopped Napa cabbage
Coarse salt
1/2 lb ground pork
3 green onions, finely chopped
1 tablespoon finely chopped, peeled fresh ginger (I used 1/2 tablespoon ground ginger)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil

Wonton Filling Directions

1. In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.

2. Return cabbage to bowl and mix well with pork, scallions, ginger, soy sauce, and sesame oil.

Soup Ingredients

24 rectangular or square wonton wrappers (3 1/2-by-3-inch)
prepared wonton filling (from above recipe)
2 cans chicken broth (14.5 oz)
4 cups water
Coarse salt
3 green onions, thinly sliced on the diagonal
2 to 3 teaspoons rice vinegar
1/2 teaspoon toasted sesame oil

Wonton Assembly Directions

1. Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center of a wrapper.

2. With dampened fingers (or a brush), wet the four edges. Form a triangle by folding the wrapper in half over filling, making sure the ends meet and filling is centered; press down firmly to seal.

3. Moisten one tip on long side of triangle. Bring together both tips on long side, overlapping them slightly; press tips together to seal.

4. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.

Soup Directions

1. Once wontons are made, set aside (keeping them covered with moist towel). In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil.

2. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, about 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.

Thursday, May 17, 2012

Roasted Salmon with White Wine Sauce

'Roasted Salmon with White Wine Sauce'
Source: Adapted from Martha Stewart


2 salmon fillets
Coarse salt and ground pepper
1 tablespoon butter
2 teaspoons all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives


1. Heat oven to 450. Place salmon on a greased foil lined baking sheet; season with salt. Roast until opaque throughout, about 15-25 minutes, depending on the thickness of the salmon.

2. Meanwhile, in a small saucepan, melt butter over medium heat. Add flour and cook, whisking, for 1 minute. Add wine and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half...about 8 to 10 minutes. Stir in chives; season with salt and pepper.

3. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

Wednesday, May 16, 2012

Strawberry Blueberry Stuffed French Toast

'Strawberry Blueberry Stuffed French Toast'
Source: Adapted from Yammie's Noshery


2 slices of bread
1-2 oz of cream cheese
1/2 teaspoon sugar
1/4 cup fresh blueberries and strawberries (or frozen fruit, thawed)1 egg
2 tablespoon heavy cream (regular milk works too)pinch of salt
pinch of cinnamon
1/2 teaspoon vanilla
Butter for frying

Optional Toppings

Powdered sugar
Whipped cream
Maple syrup
Fresh blueberries and strawberries to garnish


1. Place cream cheese in a small dish and soften in the microwave (about 12-15 seconds). Mix the sugar into the cream cheese and spread on one side of each slice of bread. 

2. Put the blueberries and strawberries on one slice of the cream cheesed bread and top with the remaining slice.

3. In a shallow dish, whisk together the egg, cream (or milk), salt, vanilla and cinnamon. Soak both sides of the sandwich in the egg mixture for about a minute.

4. Melt butter in a skillet on medium heat. Cook the french toast until browned on both sides. Garnish with powdered sugar, whipped cream, additional fruit, and maple syrup.

Tuesday, May 15, 2012

BBQ Potato Chip Chicken

'BBQ Potato Chip Chicken'
Source: Adapted from Taste of Home


2/3 cup Horseradish-Dijon Mayo Blend
6 cups barbecue potato chips, finely crusheay
4-6 boneless skinless chicken breast halves


1. Heat oven to 375. Using kitchen shears (or a knife), cut each chicken breasts into 3 pieces (you can leave the breasts whole if you like. I just prefer to have smaller, more managable pieces).

2. Place mayo blend in a shallow bowl. Place crushed potato chips in another shallow bowl.

3. Dip chicken in mayonnaise blend, then coat with potato chips.

4. Transfer to a greased baking sheet and bake for 20-25 minutes or until juices run clear.


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

Monday, May 14, 2012

Strawberry Kiwi Parfait

'Strawberry Kiwi Parfait'
Source: Adapted from Jo Cooks


8 strawberries, sliced
2 kiwis, sliced in small pieces
2 cups vanilla yogurt
1/2 cup cornflakes


1.In two cups (or two bowls) start by layering with a couple tablespoons of yogurt in each.

2. Continue layering with strawberries, followed by yogurt, kiwi, and then cornflakes.

3. Add yogurt again, followed by cornflakes, kiwi and strawberries.

4.Garnish with mint if desired.

Friday, May 11, 2012

French Onion Burger

'French Onion Burger'
Source: Adapted from Jamie Cooks It Up


Caramelized Onions

3 large yellow onions; sliced
4 tablespoons butter
1 cup water
2 beef bullion cubes
1/2 cups sour cream


2 pounds ground beef
2 packages Lipton onion soup mix
1 teaspoon Worcestershire sauce
2 eggs
salt and pepper to taste


8 hamburger buns
dill pickles
8 slices cheese
potato chips


1. In a large pan melt butter over medium high heat. Add onions and stir, coating them with the butter.

2. Cover the pan, with the lid placed at an angle to allow some steam to escape. Stir the onions every few minutes while they continue to cook until they are golden brown (about 15 minutes).

3. Meanwhile in a large bowl, thoroughly mix ground beef, both onion soup packets, Worcestershire sauce, eggs and salt and pepper. Form 8 patties and grill to desired doneness.

4. While burgers are grilling, mix the water and bullion cubes together and pour over onions. Turn heat to high and let the onions simmer in the liquid until most of it has been cooked out...remove the pan from the heat. Stir in the sour cream. Mix until combined.

5. When burgers are almost done grilling, place the cheese on top to melt. Place burgers on buns, top with caramelized onions and other desired toppings.

Thursday, May 10, 2012

Mexican-Style Red Beans & Rice

'Mexican-Style Red Beans & Rice'


1 tablespoon vegetable oil
1 cup uncooked regular long-grain white rice
1 can chicken broth (10 1/2 oz)
1 1/4 cups water
3/4 cup picante sauce
1 teaspoon chili powder
1 can kidney beans, rinsed and drained (15 oz)
1 cup shredded Cheddar cheese (about 4 ounces)
Sour cream
Sliced pitted ripe olives


1. Heat the oil in a 10-inch skillet over medium-high heat. Add the rice. Cook and stir until lightly browned.

2. Stir the broth, water, picante sauce and chili powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

3. Stir in the beans and sprinkle with the cheese. Cover and cook for 5 minutes or until the cheese is melted.  Serve with the sour cream and olives.

Wednesday, May 9, 2012

Mini Crescent Apple Pies

'Mini Crescent Apple Pies'
Source: Adapted from Mama Loves Food


1 can apple pie filling (21 oz)
2 packages eight count crescent rolls
1/4 cup melted butter
cinnamon sugar


1.Heat oven to 375. Unroll crescent dough and form 8 rectangles by joining two triangles together. Seal perforations to prevent leaks.

2.In the center of each rectangle drop 2-3 apple pieces from your pie filling.

3.Gather the corners of each rectangle at the top and pinch closed along the sides.

4.Bake on a parchment lined cookie sheet for 10 -12 minutes, or until pockets are turning golden brown.

5.Allow to cool slightly, then drizzle with melted butter and sprinkle with cinnamon sugar...serve warm.

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