Friday, November 30, 2012

Meatball Poppers

Well, this week certainly flew by. I'm sitting here trying to figure out what to do with the upcoming weekend. Heath will be home, so I'm thinking about taking Jesse up to Boston to see the USS Constitution, and to walk around a bit. Maybe see a show. Do they have 'shows' in Boston? They've gotta. I'll check it out.

Anyway, I had these poppers sitting in my Pinterest Dinner folder forever. I made them one night thinking no one would really like them, and I expected to send the majority of them over to my Mom's house for my step-dad to eat. Well, that didn't happen.

Turns out Heath really loved them and ate almost half of them when he came home from work The other half he took in for lunch the next day, so that worked out nicely. Jesse took one bit and refused to eat anymore, which didn't surprise me in the least. I don't think there are many kids out there begging for more sauerkraut.

Ok guys, I'm out! Have yourselves a wonderful weekend and I'll see ya Monday!


'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

I have learned something new about my husband. It turns out that if I crush Doritos and cook them into his dinner, he nearly passes out from joy and will eat pretty much all of whatever its I have made. 


That casserole up there? I had a small plate (the picture plate shown below), and Jesse had maybe two bites (the taco seasoning was a little to spicy for him)...Heath? Ate the rest. As in, the rest of the entire casserole.

Sure, he felt sick afterwards, but he said he just couldn't stop. Personally, I don't get it. I mean, it was a good dinner, but nothing spectacular in my book. I wouldn't add this to my 'Must make this again' list, though Heath certainly has.

I think Jesse would have liked this more if it weren't for the taco seasoning. I sent Heath to the store to pick up all the ingredients for this, and he grabbed a 'Medium' taco seasoning packet, not the mild. Oh well.

So overall, while I thought it was just ok, my husband has decided that this is the greatest thing in the world. Of all the dishes I've made, some fancy, some not-so-much, THIS is what his favorite is...shredded chicken, cream of chicken soup and Doritos.

SMH...sometimes I wounder just how in the hell I managed to find this redneck husband of mine in a sea of New Englanders :)


'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

I first had this recipe about year ago and loved it. It popped into my head this weekend and I decided to try it again. HUGE hit! I don't know why I haven't been making it all this time, but it will definitely me made more often.

Jesse destroyed this. He ate two strips and all his arguments!! I myself ate four strips. That left four strips for Heath...I think he was surprised at how much Jesse and I ate. Usually he's left with about 60% of whatever I make since Jesse eats either a little bit or something else entirely, and I eat about the same as small child.

If you have kiddo's, I absolutely recommend trying this. The chicken is so juicy and tender, and the cereal coating is the perfect blend of crispy and sweet.

I purchased already sliced skinless chicken tenders, but you can always get skinless chicken breasts and slice them into strips yourself to save a couple bucks. You know how I roll though...the less work I have to do, the better :)

Have a great day!


'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

Wow...I made this recipe back in May. For 6 months it's been sitting in my drafts folder waiting to be published. I never really liked the photo's, that's why I haven't posted it before. For some reason though, today they don't seem so bad.

It could be because the pictures I took of lasts nights dinner were so colossally bad that my camera practically deleted them on its own. By comparison, these pics are award-winning.

Not gonna lie, I have no recollection of this recipe. I can tell you one thing's presence in my Drafts folder means it didn't suck. I don't post recipe that suck. Well, not true. I've posted things that I  thought sucked, but Heath and Jesse liked, and vice versa, but nothing that's just all around bad.

They're chicken enchiladas! You can't really go wrong with that!

Ok guys, have a great day! I'm off to buy the dog a new bed for his dog house since he tore his last one to shreds. And the one before that...and the one before that. One of these days I'm just gonna say 'Screw it', he can sleep on the cold floor of his house. One of these days....


'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

Well, I am NOT ready for life to return to normal after all the holiday time-off that Daddy-O and Jesse had, the glorious mornings of being able to sleep in since Heath got up with Jesse, and the wonderful food of Thanksgiving! We had a great Turkey Day over Mom, Step-Dad and sister all came over. Lots of food was eaten, and all was well :)

Christmas decorations are now in place and now I can relax a bit before I start my Christmas shopping (I do it all online, so I'm not really sure why I have to 'relax', but whatever), and have to wrap everything. I saw the cutest wrapping idea over at Pinterest that I'm gonna to try this year...

Image property of cute is that?! I love it. My Mom...not so much. She said "Since when does Santa mail  his presents? Has he gotten so fat and lazy that he can't get his ass down the chimney and deliver them anymore?"....she's no fun. Whatever, I'm doing it anyway! Jesse's 4. I doubt he'll inquire as to the method of wrapping that Santa and the Elves used on his gifts :)

All right guys, have a great rest of your day, and here's a super easy crock pot dish that you can throw together and not have to think about again until it's time to eat!


'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

I keep thinking today is Saturday, and it's really thrown me off. Anyway, YAY for Thanksgiving being tomorrow!! I love Thanksgiving, mainly because I love food, but the whole 'Family Thing' is nice too :)

This is the first Thanksgiving in a long time that I'll have my family around, so I'm looking forward to it. Plus my Step-Dad is frying the turkeys, so that's another plus. Who doesn't love fried turkey??

So, given that tomorrow is a big Family Holiday, it finally seemed the right time to post this recipe. I made it back in September, and it's been sitting in my Drafts folder ready to go for quite some time, but I just couldn't seem to find a good time to post it.

This is my Grandmother's Mac n' Cheese recipe. My Aunt Peggy emailed me the actual recipe card that Mum-Mum had written out, and I only changed it ever-so slightly (none of the ingredients, just the preparation method...there was a step that was unnecessary, so I nixed it). I made this on a Friday when my Mom could come and help eat it.

To say she loved it, would be a colossal understatement, which is weird considering she grew up with this Mac n' Cheese recipe and never really mention it while I was growing up.

She harasses me weekly about when I'm going to make it again (while I like to make 4-5 new recipes a week, my mother, once she finds a recipe she likes, will make it over, and over, and over again. I made THESE at her house about 2 years ago, and she still makes them All. The. Time. In fact, she just made them last night for my Step-Dad...SMH).

This is a such a simple and tasty Mac n' Cheese recipe, and if you're a tomato lover, then I highly recommend giving this a shot. We seasoned our servings with just salt and pepper, but go ahead and play around with different spices. This is a pretty basic recipe that just begs to be flavored up :)

So, wherever you are, and whomever you're with, I wish you all a Happy Thanksgiving! Many thanks to the soldiers and sailors who will be spending this holiday away from their loved ones, and to the families back home who are left to miss them.

Have a happy and safe holiday guys :)


'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

Hello! Sorry for the late post but I had a bunch of errands to car needed to be serviced, Christmas decorations that I don't really need were purchased, some Panera Bread was eaten...that kind of stuff.

Anyway, here's a super easy chicken dish that takes about an hour to cook, but is beyond easy to throw together. And it smells amazing at it cooks :)

Ok guys, so to post and dash but I have a mound of dishes that need to be loaded into the dishwasher followed by a mound of laundry that needs to be folded. I'm also feeling a nap coming on (I ate a lot at Panera Bread, so now I'm sleepy). Have a great rest of your day!


'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

Love butter and garlic...yeah, it's pretty much impossible not to love this recipe. I did make one small mistake though. Actually, for me it was a gigantic mistake, but I powered through and ate it anyway. I accidentally bought cilantro instead of parsley. What...that doesn't sound like a big deal to you? Well, it is, cause I absolutely

LOATH cilantro.

Once I scraped the little green pieces from my portion of the shrimp, all was well :)

Jesse is a lover of all seafood (as his New England-born butt should be!), so he wolfed this down. Actually, he ate the entire picture plate, so I think it's safe to say he liked it.

I'm thinking of making this again for Christmas dinner. My mom will be bringing a ham for herself, Heath and my Step-Dad. My sister and I don't eat ham, so we usually have shrimp...I think she'll really like it prepared this way, so I'll give it a shot. I think I'll use larger shrimp though.

Ok guys, that's if for me. Have a great Monday and I'll see ya tomorrow!


'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

Ok, all I have to say about this recipe is "Go make it!" Make it tonight! It was SOOOOO friggin' good! That buttermilk batter, the panko bread crumbs, the mayo chili sauce...every element of this recipe was absolute perfection.

I made this on Tuesday, the night before Hubby came home. I ate so much of it (even Bubba liked it! Don't worry, all the Tabasco heat cooks out of it, so little ones can eat it), but I still had some leftovers. I drove them over to my Mom's and left them in her mailbox (it's cold...I'm not getting out of the car!). She had already eaten, but called to tell me that she absolutely loved this and ate all the leftovers...on TOP of the dinner she had already eaten. Now all she wants is more Bang Bang Chicken (personally, I think she just likes saying Bang Bang Chicken).

I enjoyed this so much that I'm actually making it tomorrow night as well, so Hubby can try it. Seriously...I highly recommend giving this a shot. I made it exactly as I found it and wouldn't change a thing! This is DEFINITELY a glad I found this!


'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

Good morning! Well, we have our Daddy-O back home! For a little while at least :) Jesse and I headed down to Eastern Point to watch the boat come in, then followed it up the river to various picture-taking spots. I had forgotten just how much I love watching the subs come in. Being from Groton I've seen them come up and down the Thames a million times, but I've been away for the last 4 years, so it was wonderful to watch them coming home, and on such a beautiful day too.

While this is not Heath's permanent boat (this is the USS Missouri), it's always nice to see any of them chugging up the river. Heath will report as XO to his boat (the USS Annapolis) next month. While we know he'll be leaving again soon, I think he's just eager to get to his own boat and get settled in.

Anyway! This soup. I'm not usually a fan of tomato soup, but I love dipping a grilled cheese sandwich into it. When I came across this recipe, I thought it sounded interesting. A different take on the boring canned soup. It was really good! And simple to throw together, so that's always nice.

Oh, and sorry about the big glob of sour cream in the soup bowl. I was hoping it would stay all nice and pert on top of the soup, but it kept sinking and melting, so I kept adding more. As you can see, it just turned into a melted blob of sinking sour cream. Very good when it came time to eat it, not so good when trying to photograph it :)


'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

It's gonna be a quick post today, so I figure I'll share a quick recipe. I made this for dinner for Jesse and I on a night when I just really didn't feel like cooking. While we enjoyed it for dinner, this would also make a great lunch recipe.

If you think of it, go ahead and make the sauce in the morning so it can sit in the fridge all day and the flavors can really mix. I forgot to make the sauce ahead of time and used it about 15 minutes after making it. No big was still tasty.

Ok guys, have a great day! Jesse and I are headed down to the beach to await a very exciting sight! See ya tomorrow!


'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

I have so many shrimp recipes that I need to post. You should see my Drafts folder, there's about six different shrimp recipes sitting in there. I don't know why I never post them. I actually just made another shrimp dish last night...just keep adding to the pack!

I love shrimp. It cooks up so fast, and is (usually) such an easy meal. It's one of my favorite things to make when Heath is gone because a pound of shrimp is the perfect amount for Jesse and I (that boy loves seafood).

This is an easy and tasty little recipe to make either for lunch or dinner. The lemon mayo, while not an absolute necessity, is VERY good and I highly recommend serving it with the shrimp.

Ok guys, don't forget, today is the LAST day of the eMeals Free 3 Month Subscription Giveaway!! Just click the link, leave a comment answering the question at the bottom, and I'll announce the winner later this evening! Have a great day!


'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

Good morning! It sure is a lovely one here today. Let the dog out this morning and it feels like it's in the 60's! Thinking I'll have to take Bubba down to the park this afternoon since it's so nice out.

I was searching for recipes a couple weeks ago and found myself over at All Recipes. I usually try and avoid that site for a couple reasons...first, I like pictures, and there are many recipes that either don't have photos, or they have photos that make the food look...extremely unflattering. Second, it's kind of overwhelming. There are SO many recipes over there that I never no where to start!

I did manage to pin a couple though, and this was one of them. I tweaked it a bit by following some of the suggestions left in the comments. It was really good...even Bubba ate it! That automatically make it a winner for me :)

Have a great day guys! We're off to enjoy this beautiful weather!


'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

Wow...I made this recipe back in June. It's just been sitting in my Drafts folder for the past 5 months, completely forgotten. I have no idea why I've overlook it all this time cause if was really good.

Well today I'm taking it out, dusting it off, and giving it the post it deserves!

I absolutely love Jamie Cooks It Up, I've made a bunch of her recipes, and this was another winner from her site. I think I love her food so much because her cooking style is very similar to my own. Plus she loves to slather her food in sauces and gravy. I adore sauces and gravy :)

I'm labeling this as a Deployment Dinner because, while at first glance it doesn't look like something the kids might enjoy (at least to me it doesn't), once you put it in front of them and they completely take it apart and mangle it, they'll most likely eat it. At least that's what I remember Jesse doing.

This is a super adaptable recipe as far as serving size goes. You easily adjust this to make as few or as many roll-ups as you need.

Ok guys, hope you all have a wonderful weekend! Jesse and I are heading up to Hartford on Sunday to see 'Phineas & Ferb LIVE!'. He's super excited about it, so it should be a good time :)


'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

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