Wednesday, August 29, 2012

Roasted Garlic Macaroni and Cheese

'Roasted Garlic Macaroni and Cheese'
Source: Adapted from Cassie Craves


1 head garlic
1 tablespoon olive oil
12-16 ounces penne pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
8 ounces white cheddar cheese, shredded
1 container Boursin Garlic and Herb Spreadable Cheese (6 oz)
Salt and pepper


1. Heat the oven to 350. Remove most of the outer skins from the head of garlic, leaving it intact. Slice off the top portion of the head so that all of the cloves are exposed at the top, but the head is still intact. Drizzle with olive oil and sprinkle with salt and pepper. 

2. Place garlic on a piece of foil and loosely fold the foil up around the head of garlic to create a foil packet. Bake for 45 to 60 minutes, or until the cloves are easily squeezed from the skins. Squeeze all of the garlic out of the skins and smash with a fork to make a paste.

3. Bring a large pot of salted water to boil. Cook the pasta according to package directions. Drain and return to the pot; set aside.

4. Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Whisk in the flour and the roasted garlic paste and cook, stirring constantly, until light golden, about 2 minutes. Whisk in the milk. Cook, stirring occasionally, until the sauce comes to a low boil and thickens noticeably. Remove the pan from heat and stir in the cheddar and Boursin. Whisk until the cheese is completely melted. 

5. Add cheese sauce to reserved pasta and stir to combine. Season with salt and pepper to taste. Serve immediately.

Tuesday, August 28, 2012

Buttermilk Roast Chicken

'Buttermilk Roast Chicken'
Source: Adapted from Smitten Kitchen


2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used smoked paprika)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (I used all legs)
Drizzle of olive oil
Salt to taste


1. Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk mixture over top completely covering the chicken.

2. Refrigerate for at least 2 but preferably 24 hours.

3. When ready to roast, heat oven to 425. Line a baking dish with foil. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.

4. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown. Serve immediately.

Monday, August 27, 2012

Baked Spasanga

'Baked Spasanga'
Source: Adapted from Plain Chicken


spaghetti (24 oz)
shredded mozzarella cheese (32 oz)
8 oz ricotta cheese
8 oz sour cream
1 1/4 cups half-and-half
1/2 cup grated parmesan cheese, divided
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1 teaspoon minced garlic
1 teaspoon salt
1 jar spaghetti sauce (24 oz)
1 lb ground beef


1. Heat oven to 350 degrees. Cook spaghetti according to package directions, drain.

2. In LARGE bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese. Add spaghetti and toss until well coated.

3. Pour spaghetti mixture into a greased 9x13 pan. Top spaghetti with remaining Parmesan cheese. Cover dish and bake 30 minutes.

4. While pasta is baking, prepare meat sauce. Brown ground beef in large skillet. Drain. Add spaghetti sauce and simmer.

5. Remove pasta from oven. Cut into squares and top with meat sauce.


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

Thursday, August 23, 2012

The LHS Lunchtime Special

Source: A Ledyard High Lunchtime Favorite


1 bagel
2-3 tablespoons cream cheese
1 handful BBQ Fritos (or any flavor you prefer)


1. Toast bagel to desired 'toasty-ness'

2. Slather both sides with cream cheese.

3. Arrange a handful of BBQ Fritos around the bottom portion of the bagel. Replace top to make a sandwich.

4. Press down to break the chips and squish the sandwich together...enjoy!

Monday, August 20, 2012

Panko Crusted Cod with Sage Butter

'Panko Crusted Cod with Sage Butter'
Source: Adapted from Lifes Ambrosia


1 pound cod fillets
salt and pepper
1/4 cup all purpose flour
2 eggs
1 cup panko bread crumbs
1/3 cup olive oil
4 tablespoons butter
1 1/2 teaspoons rubbed sage


1. Rinse and pat dry the cod fillets. Slice into 3 inch pieces. Sprinkle both sides with salt and pepper.

2. Place flour in a shallow dish. Beat the eggs in another shallow dish and place the bread crumbs in a large zip-lock bag.

3. Dredge each piece of fish in the flour, then the egg, then drop into the bread crumbs bag. Seal bag and shake until all cod pieces are coated.

4. Heat olive oil in a large skillet over medium heat. Cook fish 5–7 minutes or until golden brown on each side.

5. While the fish is cooking, melt butter over low heat. Once butter is melted add rubbed sage and simmer until fish is cooked.

6. Once fish is cooked through, transfer to a plate and spoon sage butter over the top. Serve.

Friday, August 17, 2012

Southwestern Egg Rolls with Avocado Ranch

'Southwestern Egg Rolls with Avocado Ranch'
Source: Adapted from Cake & Allie


For the egg rolls:

2 cups frozen corn, thawed
1 can black beans, rinsed and drained (15 oz)
1 package frozen chopped spinach, thawed and squeezed dry with paper towel (9 oz)
2 cups shredded Mexican cheese
1 can diced green chiles, drained (7 oz)
4 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 package of egg roll or wonton wrappers


1. Heat oven to 425. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

2. In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.

3. Spoon a small amount of filling onto the center of each wrapper. Fold one corner up and over the filling. Fold in two side corners, then roll to complete egg roll. Wet fingers with water and dab a bit on the exposed corner to seal. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.

4. Lightly spray the tops of the egg rolls with cooking spray and bake for 15-20 minutes, flipping them at least once during baking.

For avocado ranch:

1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons buttermilk
1/2 tablespoon olive oil
1/2 tablespoon lemon juice
1/2 green onion, chopped
1/4 teaspoon salt
1 avocado, peeled and pitted


1. Place all ingredients in a blender and pulse until smooth. Use immediately.


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

Thursday, August 16, 2012

Ambrosia Salad

'Ambrosia Salad'


1 can mandarin oranges, drained (11 oz)
1 can crushed pineapple, drained (8 oz)
2 cups sweetened shredded coconut
2 cups miniature marshmallows
1 tub cool whip (8 oz)


1. Using a rubber spatula, gently fold together all ingredients in a large serving bowl.

2. Refrigerate until ready to serve.

Wednesday, August 15, 2012

Taco Casserole

'Taco Casserole'
Source: Adapted from Taste of Home


1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 can (16 ounces) refried beans
1 cup (4 ounces) shredded cheddar cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce


1. Heat oven to 375. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes.

2. Place meat mixture in a greased 8 x 8 in. square baking dish. In a small bowl, stir refried beans; spread over meat. Top beans with cheese.

3. Bake uncovered for 15-20 minutes or until heated through. Top with lettuce, tomatoes, olives and crushed chips. Serve with sour cream and picante sauce.

Tuesday, August 14, 2012

Applesauce Muffins

'Applesauce Muffins'
Source: Adapted from Gooseberry Patch


1/2 cup butter, softened
1 cup sugar
1 egg, beaten
1 cup applesauce
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
2 cup all-purpose flour
1 cup raisins


1/2 cup butter
3/4 cup all purpose flour
3/4 cups quick cooking oats, uncooked
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon


1. Heat oven to 350. Combine all the topping ingredients in a medium bowl; stir until crumbly. (You can use a pastry cutter or two knives slicing in opposite directions to cut the butter into the ingredients to make it crumbly)

2. Combine all muffin ingredients; stir until moistened.

3. Fill lightly greased muffin cups 3/4 full; sprinkle with Crumb Topping.

4. Bake for 25 to 30 minutes. Makes 12 to 16 muffins.


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

Monday, August 13, 2012

Pan Fried Pork Chops with Mushroom Gravy

'Pan Fried Pork Chops with Mushroom Gravy'
Source: Adapted from Life's Ambrosia


4 boneless pork chops
1 egg
1/2 cup all purpose flour
2 teaspoons season salt
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced mushrooms
1 cup chicken broth
2 tablespoons flour
1/4 cup milk
fresh cracked black pepper and kosher salt


1. Heat oven to warm setting (or 250 if you don't a warm setting).

2. Place pork chops in a resealable plastic bag. Seal bag and hit the pork chops with a meat mallet until 1/4 inch thick.

3. In one bowl beat egg. In a separate bowl combine flour and seasoning salt.

4. Remove pork chops from plastic bag, dip in egg and then dredge in flour to coat completely. In a skillet heat butter and olive oil over medium heat. Once butter has melted fry pork chops until browned and cooked through. About 3-4 minutes per side. Transfer to a ovenproof dish and place in oven to keep warm.

5. Reserve 1 tablespoon of the pan drippings. Add mushrooms and cook until browned, about 5 minutes. Sprinkle 2 tablespoons of flour over the top, stir and cook for 1 minute. Whisk in broth and milk. Cook until thickened. Season to taste with salt and pepper.

6. Place cooked pork chops on a serving platter, spoon gravy over the top. Serve.


Friday, August 10, 2012

Chocolate Covered Strawberry Cookies

'Chocolate Covered Strawberry Cookies'
Source: Adapted from Lauren's Latest


1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
3/4 cup fresh chopped strawberries
1/2 cup semi sweet chocolate chips (for drizzle)


1. In a large bowl, cream butter and sugar together until light and fluffy. Stir in egg and vanilla. Add remaining dry ingredients and stir until just incorporated. Gently fold in strawberries. Refrigerate dough 30 minutes.

2. Heat oven to 350. Scoop dough into small rounds and place on parchment paper lined baking sheets.

3. Bake 7-8 minutes until edges start to barely golden (mine took more like 12-15 minutes, but my cookies were a bit bigger). Cool 5 minutes on baking sheet and transfer to cooling rack.

4. In a small bowl, microwave chocolate chips,stirring every 20 seconds until melted completely. Drizzle over cookies. Serve warm.

*** Just a tip: After melting my chocolate chips, I take a plastic bag, set one corner of it down into a short glass and wrap the opening of the bag around the top of the glass. Pour the chocolate into the bag, remove the bag from the glass (the purpose of the glass is just to hold the bag open for you), then snip a tiny corner of the bag, and drizzle the chocolate over the cookies. Much more control, and no mess! ***

Thursday, August 9, 2012

Santa Fe Chicken Casserole

'Santa Fe Chicken Casserole'
Source: Adapted from Kraft Foods


3 cups shredded cooked chicken breasts
1 can black beans, rinsed (15 oz)
1 can diced tomatoes, drained )14.5 oz)
2 green onions, sliced
1 tub Santa Fe Blend Cooking Creme, divided (10 oz)
3 flour tortillas (6 inch)
3/4 cup Mexican Shredded Four Cheese, divided


1. Heat oven to 375. Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.

2. Spoon 1/3 of the chicken mixture into a greased 9-inch pie plate. Top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese.

3. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.

4. Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is melted.

Wednesday, August 8, 2012

Chocolate Dipped Apple Slices

'Chocolate Dipped Apple Slices'
Source: Adapted from Rosa-Rot


2 apples (I used gala)
1 bag chocolate chips (23 oz)
6" wooden sticks
Sprinkles or nuts


1. Place chocolate chips in a medium bowl and melt in the microwave according to package directions.

2. Sit apples upright and slice from top to bottom in 1/2 in thick slices (I got 4 slices per apple, counting the two ends)

3. Line a large cookie sheet with foil. Push the pointed end of each stick up into the bottom of each apple slice.

4. Dip slices in chocolate (you may want to use a spoon to help cover each slice if you're bowl isn't deep enough).

5. Allow excess chocolate to drip off then lay flat on the foil lined baking sheet. Shake some sprinkles or chopped nuts onto the apples while chocolate is still wet.

6. When all apples are coated, place the baking sheet in the fridge and allow chocolate to harden (about 10-15 minutes). Serve.

Tuesday, August 7, 2012

Avocado Mac N Cheese

'Avocado Mac N Cheese'
Source: Adapted from Two Peas and Their Pod


10 ounces dry elbow macaroni
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro (or parsley)
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded Pepper Jack cheese
Salt and pepper, to taste
Fresh avocado chunks, for garnish, if desired


1. Bring a pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.

2. While the pasta is cooking, prepare avocado sauce by placing the garlic, avocados, lime juice, cilantro (or parsley), salt and pepper into a food processor or blender. Process until smooth and creamy. Set aside.

3. Prepare cheese sauce by place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour. Whisk in milk until smooth. Stir until sauce starts to thicken. Add Pepper Jack cheese and stir until cheese is melted and sauce is creamy.

4. Place macaroni in a large bowl. Pour avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm.


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

Monday, August 6, 2012

Sausage and Egg Crescent Ring with Gravy

'Sausage and Egg Crescent Ring with Gravy'
Source: Adapted from Bacon Time with the Hungry Hypo


1 can of crescent rolls
4 large eggs; scrambled
1/2 cup Jimmy Dean sausage crumbles
salt and pepper to taste
1 package of sausage gravy


1. Heat oven to 375 degrees. Scramble eggs and sausage crumbles together on stove top. Lay out crescents 
on a parchment lined pizza pan in a star formation (the longer sides of each crescent on the inside with the pointed ends pointing out.)

2. Place sausage scrambled eggs around the inside center of the ring. Sprinkle with salt and pepper.

3. Fold pointed tips of each crescent up and over the filling and join in the center of the ring. Press all the points in the center down to seal them together.

4. Place in oven and bake for 10-12 minutes, or until golden brown.

5. Meanwhile, prepare sausage gravy on stove-top according to package.

6. Remove crescent ring from oven and top with gravy. Serve.

Friday, August 3, 2012

Macaroni Shrimp Salad

'Macaroni Shrimp Salad'
Source: Adapted from Deep South Dish


1/2 pound of elbow macaroni
6 ounces of cooked shrimp, coarsely chopped
1/2 teaspoon of Old Bay Seasoning
1/4 teaspoon of Cajun seasoning
1/2 teaspoon of lemon pepper
1/2 teaspoon garlic salt
1 onion, chopped
Olive oil
1/2 cup of mayonnaise
2 to 3 fresh tomatoes, chopped (optional)


1. Boil the pasta according to package directions. Drain, rinse well, and set aside to dry.

2. Transfer pasta to a serving dish or storage container and add the chopped shrimp. Sprinkle with Old Bay, Cajun seasoning, lemon pepper and garlic salt and mix well.

3. Mix in chopped onion and drizzle lightly with olive oil (just enough to lightly coat). Stir in the mayo and cover.

4. Refrigerate for at least 2 hours. Just before serving stir in or garnish each serving with chopped tomato, if using.

Thursday, August 2, 2012

Crab and Cream Cheese Stuffed Crescents

'Crab and Cream Cheese Stuffed Crescents'
Source: Adapted From Cooking With Krista


1 tube crescent roll dough (8 oz)
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste


1. Heat oven to 375. In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Add salt and pepper to taste.

2. Unroll dough and separate into 4 rectangles. Seal perforations. Cut each rectangle in half, so you now have 8 squares.

3. Divide crab mixture evenly among the squares, leaving a little room around the edges. Pull up two opposite corners and seal together. Place on a greased foil-lined baking sheet.

4. Bake 10 to 15 minutes or until golden brown. Serve warm.

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