Friday, December 28, 2012

Cowboy Corn Dip

'Cowboy Corn Dip'
Source: Adapted from Inspired By Charm


3 cans sweet corn with diced peppers, drained (also called Fiesta corn...11 oz each)
1 can chopped green chilies (7 oz)
1 can chopped jalapeno peppers, drained (6 oz)
1/2 cup green onions, chopped
1 cup mayonnaise
1 cup sour cream
1 teaspoon pepper
1/2 teaspoon garlic powder
1 package shredded sharp cheddar cheese (16 oz)
2-3 bags of Frito Scoops


1. In a LARGE bowl, mix all ingredients except for the chips.

2. Cover and chill two hours to overnight. Serve with your favorite chips Frito scoops or your favorite tortilla chips.

Wednesday, December 26, 2012

Buffalo Chicken Bites

'Buffalo Chicken Bites'
Source: Adapted from Sweet Peas Kitchen


2 cups shredded cooked chicken (I used a store-bought rotisserie)
2 tablespoons hot sauce
3 ounces cream cheese, softened
1 cup sharp shredded cheddar cheese
2 tablespoons chopped green onions
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups Corn Flakes cereal, crushed


1. Heat oven to 350. Line a large baking sheet with foil and spray with cooking spray.

2. In a large bowl, combine chicken, cream cheese, hot sauce, cheddar cheese and green onions. Roll a heaping tablespoon of mixture into a ball and place onto a plate. Repeat with the remaining mixture.

3. Place flour in a shallow dish. Place eggs in a second shallow dish, and place the cornflakes in a large zip-lock bag.

4. Dip each chicken ball first into the flour, then the egg. Drop each ball into the bag of cornflakes and shake until covered (you'll need to do this in batches).

5. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

Friday, December 21, 2012

Classic Meatloaf

'Classic Meatloaf'
Source: All Recipes


1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup


1. Heat oven to 350 .

2. In a large bowl, combine the beef, egg, onion, milk and bread crumbs. Season with salt and pepper to taste and place in a lightly greased 5 x 9 inch loaf pan.

3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and spread over top the meatloaf.

4. Bake for 40-50 minutes.


Thursday, December 20, 2012

Outback Mac N' Cheese

'Outback Mac N' Cheese'
Source:Adapted from Cully's Kitchen


1 package of medium-size rigatoni pasta or elbow macaroni (12 oz)
3 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Salt and pepper to taste
1/8 teaspoon paprika
1/2 lb Velveeta cheese, cubed


1. Prepare pasta according to package directions. Drain and set aside.

2. While pasta is cooking, in a large saucepan on medium heat, melt butter. Add flour, stirring constantly until mixture thickens slightly.

3. Once thickened, add milk, salt, paprika and cheese cubes. Stir constantly until the sauce is smooth. If mixture is too thick, add little more milk.

4. Pour the drained pasta into the sauce and gently stir until pasta is completely coated.


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

Wednesday, December 19, 2012

Classic Southern Tomato Pie

'Classic Southern Tomato Pie'
Source: Adapted from Deep South Dish


1 deep dish pie crust, partially baked
3 medium sized tomatoes, sliced (about 15 slices)
2 tablespoons real bacon pieces, divided
1 small onion, chopped
1 tablespoon olive oil
3 cups shredded mozzarella, divided
1 tablespoon sugar, divided (optional)
black pepper, to taste
Garlic powder, to taste
2 tablespoons of chopped fresh basil
1 cup of mayonnaise
1/2 teaspoon hot sauce
1/8 cup of chopped fresh parsley


1. Heat oven to 400. Place the uncooked pie crust in a deep dish pie pan. Bake for 15 to 20 minutes or until the crust is dry looking and just beginning to lightly brown. Set aside to cool completely.

2. Meanwhile, line a baking sheet with two layers of paper towels. Lay the sliced tomatoes in a single layer on the paper towels to drain. Sprinkle tomatoes with salt and cover with another layer of paper towels. Let rest for 30 minutes.

3. Heat olive oil in a small pan and saute the onions until tender, but not browned.

4. Heat oven to 350. Add half a cup of the mozzarella cheese to the bottom of the cooled pie crust. Knock excess seeds off tomato slices and top cheese with half of the tomatoes. Sprinkle with sugar if using, then season to taste with the pepper and garlic powder. Add half of the basil, top with half of the onions, and half of the bacon.

5. Repeat the layering process one more time with half cup of the cheese, tomatoes, sugar, pepper, garlic powder, basil, onions, and ending with the bacon.

6. In a small bowl, mix together the mayonnaise, hot sauce, parsley and the remaining 2 cups of cheese; spread evenly over the top of the pie.

7. Bake pie for 40 to 45 minutes, or until bubbly and light golden brown on top. Let cool to room temperature before serving. Pie can also be served cold if desired.


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

Tuesday, December 18, 2012

Avocado Chicken Enchilada's

'Avocado Chicken Enchilada's'
Source: Adapted from The Novice Chef



1 tablespoon butter
1 jalapeno pepper, minced
2 garlic cloves, minced
1 tablespoon flour
1 cup chicken stock
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped cilantro (or parsley)
1 cup medium salsa verde
1/2 cup sour cream


2 cups chopped cooked chicken breasts (or shredded rotisserie)
8 oz Monterrey Jack cheese, shredded & divided
1 small onion, chopped
3 avocados, peeled and chopped
8-10 flour tortillas


1. Heat oven to 375.

2. In a medium sauce pan, melt butter over medium-high heat. Saute pepper and garlic, for 1 minute. Stir in flour, stirring constantly, and cook for 1 minute.

3. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro (or parsley). Remove from heat.

4. Spray a 9×13 baking dish with cooking spray. Add 3/4 cup sauce to the bottom of the pan.

5. Place chicken, shredded cheese, onion and avocado down the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas.

6. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

Monday, December 17, 2012

Slow Cooker Beef Stew

'Slow Cooker Beef Stew'


1 tablespoon Worcestershire sauce
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1/2 cup water
1 lb sirloin beef steak, cubed
4 medium potatoes, cubed
1 1/2 cups baby carrots
8 oz sliced fresh mushrooms
1 can beef broth (14 oz)
1 can diced tomatoes, undrained (14 oz)


1. Mix Worcestershire, flour, salt, pepper and water together in a greased slow cooker.

2. Add beef and remaining ingredients. Mix well.

3. Cover and cook on LOW for 7-8 hours.

Friday, December 14, 2012

Apricot-Lemon Chicken

'Apricot-Lemon Chicken'


1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast
Cooking spray
1/3 cup apricot spread
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind


1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.

2. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.

3. Adjust heat to medium and add apricot spread, lemon juice, and 2 tablespoons water to the pan, stirring until smooth...about 1 minute. Spoon sauce over chicken, sprinkle with lemon rind and serve.

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