Thursday, January 31, 2013

Chili-Garlic Glazed Salmon

'Chili-Garlic Glazed Salmon'
Source: Adapted from Cooking Light


3 tablespoons chili sauce with garlic
3 tablespoons minced green onions
1 1/2 tablespoons orange marmalade
3/4 teaspoon soy sauce
3 salmon fillets
Cooking spray


1. Heat broiler.

2. Combine first 4 ingredients in a small bowl; brush half of chili sauce mixture over fillets. Place fillets, skin sides down, on a greased baking sheet.

3. Broil fish 5 minutes; brush with remaining chili sauce mixture and broil 2 more minutes or until fish flakes easily.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Tuesday, January 29, 2013

Lemon and Sage Chicken Thighs

'Lemon and Sage Chicken Thighs'
Source: eMeals Paleo Plan


2 tablespoons olive oil
4 boneless skinless chicken thighs
1 tablespoon lemon pepper seasoning
1 teaspoon salt
1 teaspoon minced garlic
1/4 cup chopped fresh sage


1. Heat oven to 425.

2. In a large bowl combine chicken thighs, lemon pepper seasoning, salt, garlic and sage. Mix until chicken is completely coated.

3. Place chicken in an even layer in a greased baking dish and bake 20-25, or until done.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Monday, January 28, 2013

Baked Coconut Chicken with Apricot Sauce

So, I jacked up this recipe, and I'm really bummed about it. It was still edible  and actually pretty good, but it would have been so much better if I had been able to make it the way it was supposed to be.

These tasty little bites are supposed to be coated in Panko...mine are not. When I was making my shopping list for that week, I was almost positive I had Panko, so I just glaned in the cabinet real quick, saw a box, and didn't add it to my list. Well, when I went to make these, I saw it was a box of Itaian Panko., which I thought would be pretty nasty with the coconut.

Instead I used some regular, boring breadcrumbs I had. Not nearly as good as Panko, but whatever. It got the job done.

One issue I noticed about this recipe is the chopped coconut is kind of sticky, so when I mixed it in with the bread crumbs, they adhered to the coconut flakes, making them no longer sticky. I had a really hard time getting the coconut to stick to the chicken pieces. They kept falling off.

Maybe it's because I used regular breadcrumbs which are much finer than Panko, but who knows. Just letting you know since you may have to really press the coconut flakes onto the chicken.

Screw-up aside though, I really liked this. I ate a ton of them...almost the whole plate up there! And Jesse ate all of his, which is always a win. Mine had a subtle coconut flavor, which worked out for us since Heath really dislikes coconut, and the Apricot sauce is so simple and tasty. Of course, I added just the teeniest  amount of red pepper flakes to mine, but feel free to spice your up a bit.

Ok guys, I'm off to go pick Jesse up from school and take him to the Dentist. He's excited about going, but we'll see how he feels when he actually gets there. Wish me luck!


'Baked Coconut Chicken with Apricot Sauce'
Source: Adapted from Six Sisters Stuff


8-10 chicken tenders, cut into pieces
2 eggs
1 tablespoon milk
1 cup sweetened coconut flakes, chopped
1 cup Panko bread crumbs (or regular bread crumbs)
1 1/2 teaspoon garlic powder
3/4 teaspoon table salt
3/4 teaspoon curry powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper (optional)
olive oil

Sweet Spicy Apricot Sauce

1/2 cup apricot preserves
1 tablespoon rice wine vinegar 
3/4 teaspoon crushed red pepper flakes (optional)


1. Heat oven to 450. In a large zip-lock bag, combine Panko, chopped coconut flakes and spices. Shake well to distribute all of the spices. Whisk together the eggs and milk in a shallow dish.

2. Place cut chicken pieces in the egg mixture, and drop into the Panko bag. Shake to coat all pieces (you may need to work in batches).

3. Place chicken on a greased foil-lined baking sheet and drizzle olive oil lightly over-top to help with browning.

4. Bake for 15-20 minutes, depending on the size of your pieces.

5. Combine all the sauce ingredients and serve with the chicken


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Friday, January 25, 2013

Bacon Ranch Pasta Salad

So, I realize that posting a pasta salad recipe in the middle of January is a little strange, but I really wanted to try this, so here it is.

I made this for dinner last Friday cause it's easy, and we could grab it when we wanted it. Friday is a later day for us since Jesse goes to Lego Clinic right after school until 5. Even though he's only right down the road, it's a lot of back and fourth driving for me picking him up from school, taking him to Lego's, coming home, then back in the car to go get him. The last thing I want to do is walk in the door at 5 is head straight for the kitchen.

This recipe made quite a bit, so I gave my Mom a container of it. She LOVED it. Said it's her new favorite pasta salad recipe. Personally, I liked it, and would absolutely make it again, but she just raved about the stuff.

Oh, and the original has (thawed) frozen peas mixed in. I left them out because I don't care for peas, but if you like them, you may want to include them.

Ok guys, have a great weekend! My sister has finally agreed to let me organize her apartment, so that's what I'll be doing this weekend...YAY!! (Seriously, I love makes me so happy :)


'Bacon Ranch Pasta Salad'
Source: Adapted from My Name Is Snickerdoodle


1 lb medium shell pasta
1 pint grape tomatoes, halved
1 cucumber, peeled, seeded and chopped
1 cup crumbled bacon pieces
1 package dry Ranch mix
1 1/4 cups mayonnaise
1/2 cup sour cream


1. Cook pasta according to package directions. Rinse with cold water until pasta is cool. Drain and pour into a large bowl.

2. Add to the pasta the halved tomatoes and chopped cucumber.

3. In a small bowl, mix together dry Ranch mix, bacon pieces, mayonnaise and sour cream. Pour over pasta mixture and toss until well combined. Cover and chill until ready to serve.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Thursday, January 24, 2013

Pork Chops with Roasted Apples and Onions

I found this recipe in my search for Paleo/Healthy recipes. Heath loves the idea of the Paleo diet, but there are some restrictions that he's just not on board with, and I agree.

He plans to still eat bread, but in moderation, and while he won't cut out milk entirely, he has switched to skim milk. I still drink whole milk (well, cook with it it. I will NEVER drink a glass of milk by itself...gross) since it's what I buy for Jesse, but I just chatted with my Gastro yesterday, and he thinks I may be lactose intolerant, so I have to go in for a test. That would suck. I do love yogurt and cream cheese.

This was a really, really good dinner. It was super simple, and if there are two things that go together perfectly, it's apples and pork chops. The fresh thyme was a nice touch too. I'm always looking for new ways to make pork chops, so this is definitely a keeper.

Ok guys, I'm off to get this house cleaned. Not much going on today, but I am determined to get all the damn laundry done. DONE! Not languishing in the dryer for three days while I just keep setting it to 'Refresh' to get all the wrinkles out, but actually folded and put away!

We shall see....


'Pork Chops with Roasted Apples and Onions'
Source: Adapted from Cooking Light


2 1/2 teaspoons olive oil, divided
1 small onion, chopped
2 apples, cut in wedges
1 tablespoon butter, divided
2 teaspoons fresh thyme leaves
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 bone-in center-cut pork chops (about 1/2 inch thick)
1/2 cup chicken broth
1/2 teaspoon all-purpose flour
1 teaspoon cider vinegar


1. Heat oven to 400.

2. Heat 1 teaspoon of oil in a large ovenproof skillet over medium-high heat. Add onions to pan and cook 2 minutes or until lightly browned. Add apple to the pan and place in oven.

3. Bake for 10 minutes or until onions and apple are tender. Remove from oven and stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

4. Heat remaining olive oil in a large skillet over medium-high heat. Sprinkle pork with salt and pepper and add to the heated pan. Cook 3 minutes on each side or until no longer pink. Remove pork to a plate and keep warm.

5. Whisk together chicken broth and flour in a small bowl. Add broth mixture to skillet and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to about 1/4 cup. Stir in cider vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Wednesday, January 23, 2013

Slow Cooker Chicken and Dumplings

'Slow Cooker Chicken and Dumplings'
Source: Adapted from Recipe Matcher


2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)


1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Tuesday, January 22, 2013

Overnight Blueberry French Toast

As I write this, I'm scarfing down the leftovers of this. It heats up great the next day. About 40 seconds in the microwave, and you're good!

I love these "prepare the night before" type meals. This one is so simple to throw together, and it's a fantastic breakfast. This would be perfect if you're having company over and don't feel like making a bunch of individual meals, or if people get up at different times. Just make this, leave it out and let people serve themselves!

Now, I posted the recipe pretty much as I found it, but when I made it, I cut the entire thing in half and made it in an 8x8 baking dish. Since there's only the three of us here, a 9x13 casserole of this would have been WAY too much. The measurements make this so easy to cut in half or double if you're serving a large group. 

Either way, no matter how much or little you make, it's so good. Jesse absolutely LOVED it, and Heath was kind enough to leave me a sorry little sliver for breakfast this morning. 

We'll be discussing that later.....

...along with the 1/2 teaspoon of milk he put back in the fridge this morning. Why wasn't it just thrown out? He'll tell me because there was 'technically' still milk left in it. *Sigh*...

Ok guys, I'm off to get Jango Puppy ready for his visit to the vet. Poor guy, he gets so excited when he gets in the car...if only he knew where he was headed.


'Overnight Blueberry French Toast'
Source: Adapted from High Heels and Grills


12 slices of bread, cut into 1 inch cubes
2 blocks of cream cheese, cut into 1 inch cubes (8 oz each)
1 cup blueberries
2 cups milk
12 eggs, beaten
1 teaspoon vanilla extract
1/3 cup maple syrup


1 cup white sugar
2 Tablespoons cornstarch
1 cup water
1 cup blueberries
1 Tablespoon butter, salted


1. Lightly grease a 9x13 inch baking dish. Place half the bread cubes in the dish along with the cubed cream cheese. Top with blueberries and remaining bread cubes.

2. In a large bowl, mix together milk, eggs, vanilla, and syrup; pour evenly over the bread mixture. Cover and refrigerate overnight.

3. In the morning, remove from the fridge about 30 minutes before baking. Heat oven to 350.

4. Cover dish with aluminum foil and bake for 30 minutes. Uncover and continue baking 25 to 30 minutes or until center is firm.

5. Prepare topping ~ In a medium saucepan, mix the cornstarch, sugar and water, and bring to a boil. Cook mixture for three minutes, stirring constantly.

6. Mix in the blueberries and reduce heat to a simmer for about 10 minutes. Stir in the butter and pour over the baked French toast.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Monday, January 21, 2013

Buffalo Chicken Texas Toast

'Buffalo Chicken Texas Toast'
Source: Adapted from How Sweet Eats


6 slices Texas Garlic Toast
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
2/3 cup buffalo wing sauce + extra for drizzling
1 tablespoon butter
3 tablespoons ranch dressing
Shredded cheddar cheese (16 oz)
6 ounces crumbled Gorgonzola cheese
4 green onions, sliced


1. Bake Texas Toast according to package directions.

2. Heat a large skillet over medium-high heat and add olive oil. Toss chicken with salt and pepper, then add to the skillet and cook until browned on all sides (about 10 minutes).

3. Add garlic and stir for 30 seconds, then add in buffalo wing sauce and butter. Stir to toss and coat.

4. Remove garlic bread from oven and switch oven to broil. Brush each slice first with ranch dressing, then with buffalo wing sauce. Sprinkle with shredded cheddar cheese and top with chicken and Gorgonzola.

5. Broil toast 2-4 minutes, watching closely and rotating the pan as needed. Remove and top with another drizzle of buffalo wing sauce and green onions.


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

Friday, January 18, 2013

Cheeseburger Soup

'Cheeseburger Soup'
Source: Adapted from The Recipe Critic


1 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
Velveeta processed cheese, cubed (16 oz)
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream


1. Brown the ground beef in 3 quart saucepan. Drain and set aside.

2. In the same saucepan add 1 tablespoon butter, chopped onion, shredded carrots, dried basil, dried parsley, and celery. Saute until tender.

3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

4. In small skillet melt remaining butter (3 tablespoons) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes and reduce heat to low.

5.Stir in the Velveeta cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream. Top with shredded cheddar if desired.


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

Thursday, January 17, 2013

Country Club Chicken

This recipe sat in my Pinterest dinner folder forever. A couple weeks ago I finally decided it was time to make it.

I liked it, Heath LOVED it. There's a lot going with this dinner, and I found it to be extremely filling.

Chicken and a creamy mushroom sauce served over pasta...that's a lot of food. It's one of those meals that as soon as I sat down to eat and saw how much food was on the plate, I wasn't hungry anymore. That ever happen to you?

Making this recipe 'as is' is very good, especially for those hubby's who like a hearty, full dinner, but if hubby happens to be out, or it's just you and the kids, you can absolutely skip the pasta part, and just make the chicken. Maybe serve it with some veggies or a little rice.

Overall I liked this, I really did. It was a great dinner for Heath, and I;m glad he enjoyed it, but this was the equivalent of two dinners for me :)


'Country Club Chicken'
Source: Adapted from Kayotic Kitchen


1 pound spaghetti
4 boneless, skinless chicken breasts
1 large onion, chopped
7 oz mushrooms, sliced
2 cans cream of mushroom soup
4 tablespoons bacon pieces
1/4 cup dry white wine (or chicken broth)
2/3 cup sharp cheddar
1 apple, chopped (any type)
butter or oil
salt & pepper
Parsley to garnish


1. Heat oven to 350. Season chicken breasts with salt and pepper.

2. Melt butter in a large skillet on medium-high heat. Brown the chicken on both sides (2-4 minutes per side depending on the thickness of the chicken). Transfer chicken to a greased casserole.

3. Add a little more butter to the skillet and cook the onion for 2 minutes. Add the mushrooms and continue to cook for 3 minutes. Add the chopped apple and cook for another 3 to 4 minutes.

4. Season mixture with a pinch of salt and pepper and add the bacon. Stir in the white wine (or chicken broth), soup and sharp cheddar. Mix well and pour sauce over-top the chicken breasts.

5. Place casserole in the oven and bake for 25 to 30 minutes.

6. Meanwhile, cook spaghetti according to package directions. Drain

7. Serve chicken and sauce over-top cooked spaghetti. Enjoy!


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Wednesday, January 16, 2013

Stove Top Stuffing Meatloaf

'Stove Top Stuffing Meatloaf'
Source: Adapted from


1.5 lbs ground beef
1 box Stove Top stuffing mix, any flavor (6 oz)
1/4 cup hot water
1/4 cup steak sauce  
1/3 cup barbecue sauce


1. Heat oven to 350. Mix together the first four ingredients.

2. Shape into a loaf and place in a greased loaf pan.

3. Top loaf with BBQ sauce and bake, uncovered, for 45 min to an hour.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Tuesday, January 15, 2013

Extra Crispy Spicy Fried Chicken

Good morning!

Well, I'm gonna make this super quick cause I am out the door to get a couple things done before meeting some friends for lunch.

This is a fried chicken recipe that I came across on Pinterest and asked Heath to try. He adjusted the cooking time a bit (the original said to fry for 15-18 minutes which Heath felt wasn't even close to being long enough), and we bumped up the amount of spices that get tossed in.

Heath made it the way the recipe said to , and we both felt the breading (while VERY crispy and good) was lacking a little flavor.

Of course, fried chicken is one of those recipes you can play with. Everyone has their own combination of spices they like to use, but we just figured we'd give this one a shot :)


'Extra Crispy Spicy Fried Chicken'
Source: Adapted from Megs Everyday Indulgence


3 eggs
1/3 cup water
1/2 cup hot sauce (we used Tabasco)
4 cups flour
1 tablespoon pepper
1 tablespoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk
Salt, Pepper, and Garlic Powder (to taste)
5-7 chicken drumsticks
Oil, for frying


1. Place drumsticks in a large zip-lock bag and cover with buttermilk. Chill for two hours, or overnight.

2. In a large bowl, whisk together the eggs, water, and hot sauce.

3. In a large zip-lock bag, mix flour, pepper, paprika, and cayenne.

4. Remove chicken from buttermilk and sprinkle lightly with salt, pepper, and garlic powder.

5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.

6. Remove chicken pieces one at a time, shaking excess flour and dip each piece in the egg mixture. Return to bag of flour, then and shake to coat. Set all coated chicken on a plate until ready to fry.

7. Heat oil in deep skillet to 350 degrees. Drop each piece of chicken into the hot oil, frying for 25-30 minutes, turning once.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Monday, January 14, 2013

7-Up Pork Chops

'7-Up Pork Chops'


6 pork chops (1 in. thick)
1 bottle 7-Up soda (12 oz)
1 package onion soup mix


1. Heat oven to 350. Place chops in shallow baking pan.

2. Pour 7-up over chops and sprinkle with onion soup mix.

3. Bake uncovered for 40-50 minutes.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Friday, January 11, 2013

Tortilla Crisp Chicken Salad

'Tortilla Crisp Chicken Salad'
Source: Adapted from Ang Sarap


Shredded Rotisserie Chicken
Chopped iceberg lettuce
Sliced cherry tomatoes
Shredded cheddar cheese
Hard Boiled Eggs, quartered
Mulit-colored tortilla strips
Ranch Dressing
Dried Cranberries (optional)


1. Toss all salad ingredients together in a salad bowl.

2. Serve with ranch dressing (or dressing of choice).

Thursday, January 10, 2013

Chicken Thighs with Sweet Mustard Sauce

'Chicken Thighs with Sweet Mustard Sauce'
Source: Adapted from


6 chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
1 tablespoon minced garlic
1/2 teaspoon flour
1/2 cup chicken stock
2 tablespoon maple syrup
2 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme


1. Heat broiler

2. Place chicken, skin side up, on a foil lined pan. Sprinkle with salt and pepper.

3. Broil 8 minutes ot until browned. Turn chicken over and and broil 4 minutes, or until done.

4. Melt butter in a small skillet over medium-heat. Add garlic and flour; cook 1 minute.

5. Add stock, syrup, mustard and thyme. Bring to a boil and cook for 5 minutes, until it begins to thicken. Serve over chicken.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Tuesday, January 8, 2013

Chicken and White Bean Stuffed Peppers

'Chicken and White Bean Stuffed Peppers'
Source: Adapted from Skinny Taste


2 teaspoons olive oil
1 onion, chopped
4 cloves garlic, chopped
1/2 red bell pepper, chopped
1/4 cup parsley (or cilantro)
3 bell peppers, cut in half
1 cup shredded cooked chicken breast
1/2 teaspoon cumin
salt to taste
1 can Northern white beans, drained (15 oz)
1/2 cup shredded cheddar


1. Heat oven to 350. In a medium skillet, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute.

2. Add chicken and season with cumin and salt. Add beans and 3/4 cup of water and simmer for 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

3. Cut the tops off each pepper and clean out the seeds. Slice each pepper in half and place in a greased baking dish.

4. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water (or chicken broth) on the bottom of the dish.

5. Cover tight with foil and bake 30 minutes. Remove foil and top with cheese. Continue baking uncovered for another 5 minutes.

Monday, January 7, 2013

Panko Crab Bites

'Panko Crab Bites'
Source: Adapted from My Recipes


Crab Bites

12 ounces shelled cooked crab
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko
Fresh chives, rinsed and cut into 1-inch lengths

Roasted Pepper-Chive Aioli

1/3 cup mayonnaise
1/4 cup chopped roasted red peppers
1 tablespoon minced fresh chives
2 teaspoons lemon juice
1 teaspoon minced garlic


1. Heat oven to 475. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.

2. Place remaining 1 cup panko in a shallow dish. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick.

3. Place each cake in the panko dish, and coat on all sides. Place cakes slightly apart on a large greased baking pan.

4. Bake for 15 to 18 minutes, or until golden brown. Using a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish with fresh chives.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

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