Thursday, February 28, 2013

Baked Beef Stew

So, I realize this is not the most attractive looking dinner I've ever posted, but I'd love to see YOU try and make that look pretty :)

Pretty or not, it was good. Heath loved it and asked me to make it again sometime (poor guy never gets repeats since I make new recipes every week). While I didn't love it, it wasn't bad.

To me it had a heavy ketchup taste to it. Makes sense since there's a cup of the stuff in there, but it was very noticeable to me...Heath, not so much. He loved the flavor.

Jesse liked the vegges, but not the meat. Eh. I'll take what I can get with him.

Even though it bakes for 2 1/2 hours, it's a very easy recipe. This is most likely a weekender though. For people who work, your'e not gonna be home to put this in the oven at 3pm so it's ready by 5:30. So you may want to save this for a day off.

Ok guys, lots to do today! Cleaning, laundry, a meeting, grocery shopping, more laundry, and then helping the boy build an 'Epic Train Track' (that's what he said...'Epic') in his room this evening. Have a great day and I'll see y'all tomorrow!


'Baked Beef Stew'
Source: Adapted from Life As A Lofthouse


2 packages of Dry Onion Soup mix (1 oz each)
1/2 teaspoon Paprika
2 pounds Beef Stew Meat (cut into bite sized pieces)
5-7 baby red potatoes, quartered
6 Carrots, peeled and sliced
1 small Onion, chopped
2 cans Cream of Celery Soup
1 cup Ketchup


1. Heat oven to 325. In a large plastic bag, combine the dry onion soup mix and paprika. Add meat and shake, coating the meat completely.

2. Spread meat evenly into a lightly greased 9x13 baking dish. Top evenly with potatoes, carrots and onion.

3. Mix the cream of celery soup and ketchup in a medium bowl. Pour all over the meat and vegetables. Cover dish with foil and bake for 2 1/2 hours.


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

Wednesday, February 27, 2013

Breakfast Pizza for Dinner

Sometimes, you just want breakfast for dinner.

I cut a few ingredients out from the original recipe (which you can get by clicking the link below) to make this a little more basic. I wasn't in the mood for peppers and onions and mushrooms and all that...I just wanted eggs, cheese and sausage gravy. And we all loved it.

How can you not? Eggs, cheese and sausage gravy spread all over flaky crescent rolls? Yeah...I'll take it!

This is super easy to make (especially if you're lazy like me and get the pre-cooked sausage crumbles, but feel free to get bulk sausage and cook it up if you prefer that) and is a hassle-free dinner. Jesse loves eggs and crescent rolls, so it was one of those rare meals where I didn't have to bargain with him or yell at him to eat his dinner. He just did.

Ok guys, if you're in New England, try and enjoy this rainy miserable day (at least the damn snow is melting!), and if you're somewhere sunny and warm, well...piss off!

(Kidding, kidding......kind of)


'Breakfast Pizza for Dinner'
Source: Adapted from Taste of Home


2 packages crescent rolls
1 package Jimmy Dean cooked sausage crumbles
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 oz shredded cheddar cheese
4 oz shredded pepper Jack cheese


1. Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.

2. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.

3. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.

4. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.


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

Tuesday, February 26, 2013

Mac & Cheese with Kale

This was the first time in my life I ever purchased kale. Had no idea what the stuff even looked like In fact, I had to ask the woman standing next to me at the commissary which one was the kale.

Turns out the stuff is pretty good though! Heath really liked it too. Jesse did not. Not even a teeny-tiny bit. No surprise there though. I'm just glad he tried it. A lot of times I can't even get him to do that.

The panko topping is totally optional, but it's takes no time at all to brown the panko, so I recommend it. If you don't have panko, then you can absolutely use regular breadcrumbs instead. Not quite as crunchy, but still a nice touch.

Ok guys, I'm outta here. I'm off to try on some dresses for the Navy Ball. I know it's still a month and a half away, but I like to get that stuff done early. Don't want to be worrying about a dress and shoes and alterations at the last minute.

Have a great day!


'Mac & Cheese with Kale'
Source: Adapted from Some Kitchen Stories


8 oz of macaroni
olive oil
1/4 cup of butter
1/4 cup of flour
1/2 teaspoon of salt
1 dash of black pepper
2 cups of milk
2 cups of cheddar cheese, shredded (8 oz)
About 8 stalks of kale, finely shredded, ribs removed
2 cloves of garlic, finely chopped
1/2 Cup of toasted Pankos (optional)


1. Finely slice kale and chop garlic. Set aside.

2. Cook macaroni according to package directions. Drain and set aside in a large bowl.

3. In the same pot (rinsed and dried), heat some olive oil and saute garlic until aromatic. Add sliced kale and saute until slightly wilted. Add to the bowl with cooked macaroni.

4. In the same pot, melt butter over medium heat; stir in flour, salt and pepper; Slowly stir in the milk until smooth. Cook and stir until bubbling over low heat. Stir in cheese until smooth and creamy.

5. Add macaroni and kale to cheese sauce. Stir until everything is well mixed and warmed.

6. (Optional)...In a small pan, toast some panko in olive oil until golden brown. Sprinkle the panko over the macaroni and cheese just before serving.


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

Monday, February 25, 2013

BBQ Chicken Nachos

BBQ Chicken Nachos...why has this never occurred to me? I had to see it on Pinterest!

This was awesome. Absolutely outstanding.

Plus it's nachos, so you can add or take away whatever you want (for instance, I left out the jalapeno pepper). Change up the taste a bit with different flavors of BBQ sauce. I used Sweet Baby Ray's regular BBQ sauce...that's our favorite.

Ok guys, just a quick post from me today. I need to scrub down and close up some rooms. Whenever Heath goes out to sea I clean his rooms (computer room, man cave and bathroom) from top to bottom, shut all the heating vents, and close the rooms up until he comes home. No sense in heating rooms that aren't getting used, and Lord knows he doesn't clean them before he leaves, so it's up to me :)

Have a great day, and I'll see ya tomorrow!


'BBQ Chicken Nachos'
Source: Adapted from Life As A Lofthouse



1 large bag Corn Tortilla Chips
1 rotisserie chicken, shredded
1 bottle BBQ sauce 

Cheese Sauce:

1 pound Velveeta
4 oz shredded Cheddar cheese
8 oz shredded Monterrey Jack cheese
1 Rotel with green chili's (14 oz)
1 tomato, diced 
1/2 red onion, finely diced
1/2 teaspoon ground black pepper
2 green onions, chopped (for topping)
1 jalapeno pepper, finely diced (optional)


1. Combine all cheese sauce ingredients in a medium saucepan, over medium heat. Stir until melted.

2. Arrange tortilla chips on a large serving platter, or on individual plates. Top with shredded chicken, BBQ sauce then nacho cheese sauce.

3. Sprinkle with chopped green onions and serve.


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

Friday, February 22, 2013

Cream Cheese Party Penguins


How. Cute. Are. These??

My precious little man turned 5 on Tuesday, and I was looking for a cute appetizer idea for his party. I didn't want to get too crazy since it was just family coming over, but I google image searched something like 'Boys birthday appetizers'. These were one of the first things to come up.

They're adorable!

Sure, they're a bit tedious to make, but I set up a little assembly line of bowls in the living room and made them while watching Spongebob (yes, I watch Spongebob even when Jesse's in school...hush).

Jesse and my mom loved them. They were gone in about 10 minutes, so that pleased me. I was worried they would be one of those things that looks cute, but no one wants to eat them. Not the case at all.

Ok guys...hope you all have a great weekend! We're gonna lay low for our weekend. We had to say goodbye to Daddy-O again this week, and the older Jesse gets, the harder he takes it. Lot of tears, but he's starting to understand.'s never easy to see him get so upset.

It was a good birthday for my Best Bubba :)


'Cream Cheese Party Penguins'
Source: Adapted from All Recipes


1 can jumbo black olives, pitted
1 can small black olives
1 package cream cheese, softened (8 oz)
1 carrot, peeled and sliced in 1/4 in thick slices


1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive.

2. Cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak (you may need to cut it smaller to fit).

3. Set a big olive, large hole side down, onto a carrot slice. Secure with a toothpick. Slide the small olive onto the toothpick, and set on the large olive. Adjust so that the beak, cream cheese chest and notch in the carrot slice line up.


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

Thursday, February 21, 2013

Creamy Chicken Broccoli Casserole

I got to take one bite of this when I made it. One bite as I was running out the door to meet my sister for a painting class in New London. (I took these pictures wearing my coat, scarf and gloves...I was in a bit of a hurry).

The whole way there I had the taste of that one bite in my mouth and I was furious with myself that I hadn't planned better and allowed myself some more time to eat dinner before leaving, cause this was good.

It was so good that when I returned home a few hours later, there was nothing left.

I guess I should have been happy that Heath and Jesse enjoyed it so much that they ate the whole thing, but I was miffed that they hadn't left me a little bit. I ended up having a grilled cheese sandwich...yeah, almost the same.

Since I was making this for only two people (even if I had eaten some too, I still would have done the same thing), I cut the recipe below in half, and made it in an 8 x 8 casserole dish. I knew a 9 x 13 would have been way too much. I'd rather have them eat everything and not get any for myself than to have a bunch of leftovers that just get wasted. If you're feeding 4 or more people, then definitely stick to the original directions below.

Ok guys, I'm off to get some stuff done. I've seriously let some things go while I try to get over being sick. Mainly laundry.

It's always laundry.

I hate laundry.


'Creamy Chicken Broccoli Casserole '
Source: Adapted from Six Sisters Stuff


4-5 chicken breasts, cooked and diced
1 bag frozen broccoli
2 8 oz packages of cream cheese
2 cups milk
2 teaspoons garlic salt
3/4 cup Parmesan cheese
Crushed Ritz cracker crumbs for topping


1. Heat oven to 350. Cook broccoli in salted water according to package directions. Place the broccoli in a greased 9x13 baking dish.

2. Heat the milk, cream cheese, garlic salt and Parmesan cheese in a medium pan over low heat, stirring until the mixture is smooth.

3. Pour 1 cup of sauce over the broccoli. Sprinkle diced chicken over-top and pour the rest of the sauce over the chicken. Sprinkle with 1/4 cup Parmesan cheese and desired amount of crushed Ritz cracker crumbs.

4. Bake for 20 to 35 minutes.


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

Wednesday, February 20, 2013

Mini Lasagna Cups

I saw these plastered all over Pinterest and thought I'd give them a try. They're super easy to make, and cook up quickly.

Not gonna lie though...I didn't like them. Neither did Jesse. Heath though...he ate almost all of them. He absolutely loved them.

Now, I knew even before I started making these what was going to happen to them, and that I probably wouldn't like them, and I was right. The top edges of each cup get hard and crispy. It's an odd texture to have in a little lasagna cup that, for the most part, is soft and chewy.

Jesse had the same issue. I tried cutting his up, and that helped a little, but in the end I made him a Schwan's cheeseburger.

I considered not posting these, but decided against it since there's absolutely nothing wrong with the recipe itself, it's just that Jesse and I didn't care for it. Heath did though, so I guess it just depends on the person.

Ok guys, have a great day! It's another day of resting for this Mama who just can't seem to fight off this....cold...flu...bronchitis...plague...whatever the hell I have. It's certainly more than a cold, but not as severe as the flu (besides, I got  flu shot, so I refuse to admit it could be the flu). Who knows...I just plan to sit on my ass until I get better. I pushed myself this past weekend and I definitely think that set me back, so now I'm being extra careful!


'Mini Lasagna Cups'
Source: Adapted from Catching Fireflies


1 Jar marinara sauce
1 container of ricotta cheese (16 oz)
2 cups shredded mozzarella cheese
Parmesan cheese
1 package of won-ton wraps
Italian seasoning (to taste)
1/2 lb ground beef/sausage (if desired)


1. Heat oven to 375. Spray a muffin pan with cooking spray and place one won-ton wrap in each cup.

2. Layer a spoonful of marina sauce, shredded then Parmesan cheeses, and top with a second won-ton wrapper. Repeat layer of marinara and two cheeses.

3. Sprinkle Italian seasoning over-top and bake for 18-20 minutes. Let cool for 5 minutes before serving.


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

Monday, February 18, 2013

Pierogies with Cabbage and Apple

I realize this will not be one of the most popular recipes I've ever posted, but it was certainly one of my favorites. I absolutely loved this, which was surprising since I didn't realize I liked red cabbage.

The night I made this Heath came home late from work. He called to ask what I was making for dinner, and when I told him this, he said he would just eat on the boat. His loss!

The combination of the pierogies with the cabbage, apples and cider is outstanding. I've been eating pierogies for years. My Mom has always liked them, so we've always had them in our freezer. Usually I just fry them and eat them with a ton of butter, salt and pepper. I'm so glad I have a new way to serve them!

If you've never purchased pierogies before, they look like this...

...and you can find them in the frozen section. There are a few different flavors, but this is the one I prefer.

Alright...that's it for me today. I'm off to a pretty slow start this morning. I'm feeling better, but mornings are still cruddy. I've been sleeping pretty well considering the 2-3 times I wake up in the middle of the night coughing, but I'm just drained and tired in the morning. I'm meeting my family for lunch in a couple hours, so I really need to get my shit together. Hopefully a hot shower can pep me up a bit.

Have a great day guys, and if you've never had pierogies before, try them! They're really good! (if you like mashed potatoes, then you like these)


'Pierogies with Cabbage and Apple'
Source: Adapted from Good Housekeeping


2 tablespoons olive oil 
1 medium onion, sliced
1 bag shredded red cabbage (10 oz)
1 medium apple, chopped
Salt and pepper
1 cup apple cider OR apple juice
1 Granny Smith apple, cored and cut into 1/2-inch chunks
1 box frozen potato and onion pierogies


1. In large deep skillet, heat 1 tablespoon oil on medium until hot. Add sliced onion and cook 5 minutes or until soft.

2. Increase heat to medium-high; add cabbage, cider, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cover and cook 5 minutes or until cabbage begins to wilt.

3. Stir in chopped apple; cover and cook 5 minutes or until cabbage is very tender.

4. Meanwhile, in covered medium skillet, heat remaining 1 tablespoon oil with 1/2 cup water to simmering on medium. Add frozen pierogies; cover and cook 5 minutes.

5. Uncover and continue cooking 10 to 12 minutes longer or until pierogies are heated through and pale golden on both sides.

6. Serve pierogies on cabbage mixture and sprinkled with freshly ground black pepper.


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

Friday, February 15, 2013

Rosemary & Thyme Pot Roast

Good morning! Hope you all had a lovely Valentine's Day! My sick butt was in bed by 9:15 pm, and Heath didn't get home from work until about 9:30, so the 'holiday' was pretty much non-existent in this house...just the way I like it (I'm sorry, but it's such a useless day).

Anyway, we tried a new pot roast recipe last weekend. I've made many different pot roast recipes in my day, and this one didn't strike me as anything special. Even when I was cutting it up and plating it, it didn't seem very special to me. Sure, it smelled good, but it just seemed rather boring.

Well, I was wrong. It was awesome.

Heath liked it, but I loved it. It was definitely the rosemary and the thyme. I added a little more than what was called for, and it gives a great flavor to the meat. Pot roast is one of the only things I'll actually eat leftovers of, and it was even better the next day. Definitely recommend trying it.

Oh, and don't worry if you don't have a dutch oven, any large pot with a lid will work fine.

Ok guys, hope you all have a great weekend! I'm gonna take things slow. Hopefully I'll start to feel better over the weekend. Lord knows I am sick to death of coughing. My family is sick of hearing me hack too. Jesse covers his ears whenever he's near me. Such a sweet little guy I have...telling that me that my coughing is "Really annoying Mama. Can you go do that somewhere else please?".

Thanks dude :)


'Rosemary& Thyme Pot Roast'
Source: Adapted from Tasty Kitchen


1 Chuck Roast (3-5 lbs)
2-3 Tablespoons Olive Oil
2 Onions, cut in half
6-8 Carrots, sliced
Salt and pepper to taste
1 cup red cooking wine (or beef broth)
2-3 Cups beef stock
3-5 sprigs Fresh Thyme
3-5 sprigs Fresh Rosemary


1. Heat oven to 275. Generously salt and pepper both sides of the roast.

2. Heat 2-3 tablespoons of olive oil in a large oven-safe pot or Dutch oven, over medium-high heat.

3. Add the halved onions to the pot, browning them on each side. Remove onions to a plate and add the carrots to the pot, tossing until lightly browned (1-2 minutes).

4. Add a bit more olive oil if necessary and place the meat in the pan. Sear for about a minute on both sides until brown. Remove the roast to a plate.

5. Add the red cooking wine (or beef broth) to the pot to deglaze, scraping the bottom with a whisk to get all he bits and pieces up. Stir for 1 minute.

6. Place the roast, onions and carrots back into the pot and add enough beef stock to just cover the meat(about 2 to 3 cups). Toss in 3 or 4 sprigs each of fresh rosemary and thyme (or desired amount).

7. Cover the pot with the lid and place in the oven. Roast 3 hours for a 3-pound roast...4 hours for a 4-5 pound roast.


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

Wednesday, February 13, 2013

Valentine's Day Goodies!

What with Valentine's Day being tomorrow, I figured I share some past recipes that go well with the whole V-Day theme. Most of these are quick and easy recipes that take no time to whip up (save for maybe the cookies...those will take a little extra effort, but good Lord are they worth it!).

While Heath and I never really do anything for Valentine's Day, Jesse seems to have taken to the 'holiday'. He's request the Stuffed French Toast breakfast. I seriously doubt that's gonna happen tomorrow morning for two reasons...

1st - It's a school day, and we do not  have time for that. We barely get out the door on time as it is.

2nd - I'm currently battling the plague (which is why this post is so late today)...I plan to spend my Valentine's day lying on the couch spooning a box of tissues and whispering sweet nothings to my bottle of prescription cough medicine.

I'll definitely make it for him Saturday long as I'm feeling better.

So here ya go...a small list of some of my favorite V-Day-esq recipes to share with your loved ones!


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

Tuesday, February 12, 2013

Spinach Artichoke Pasta

This is turning into the winter from hell.

I can now add Bronchitis to my past week of fun. I've been coughing for about 5 days, but yesterday it turned into a constant racking, feels-like-you're-dry-heaving cough. 


By 8pm I couldn't take it anymore. I knew I was gonna get not one second of sleep, so I went to the ER. Thankfully my Step-Mama was working, so she got me in and out in just over an hour...she is seriously the greatest.

I got me some good drugs though! Got almost 5 hours of cough-free sleep! Still coughing, but it's not nearly  as bad. Hopefully this will clear up in a few days...I have a lot to do this week and weekend.

Anyway, here's a recipe I found on Pinterest. I like artichokes, and don't eat them nearly as much as I would like. And spinach is good for you, so it seemed like an overall pretty healthy dinner!

Of course you can always use fat free cream cheese, sour cream and milk to make this even better for you, but I like to keep things neutral when sharing a recipe. Some like fat-free, some don't.

Ok guys, I'm off to take  steaming hot shower in the hopes that my nose will un-stuff and my head won't feel like it's floating away from my body (though that could be from codeine cough medicine). Then it's off to Stop-n-Shop to order Jesse's birthday cake. He was very specific...a Ninja Turtle cake. Hopefully we can make that happen :)

Have a great day!


'Spinach Artichoke Pasta'
Source: Adapted from Heat Oven To 350


1 box shell pasta (13 oz)
1 teaspoon butter
2 teaspoons minced fresh garlic
1 package cream cheese (8 oz)
1/2 cup milk
1/2 cup sour cream
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1 can artichoke hearts (packed in water), drained and chopped (14 oz)
1 package frozen spinach, thawed and squeezed dry (10 oz)
1/2 cup shredded Parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving


1. Cook pasta according to package directions. Drain

2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds.

3. Add the cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).

4. And pasta to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Sprinkle servings with additional shredded Parmesan.


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

Monday, February 11, 2013

Sour Cream & Cheddar Chicken Strips

Day 4.

Day 4 of being stuck in the house with nowhere to go. School's closed, stores are closed. I'm cool with it, but Bubba is starting to get kind of antsy.

He's absolutely loving the snow though, which is good since once we leave here he will never see it again...ever. I am all set  with the Northeast! I love being home and near family and friends, but I think I'm gonna push for Hubby to do his CO tour in Kings Bay...though I don't think I'll have to push too hard. He loved it down there. Boomers? Not so much, but I think his love of warm weather outweighs his preference for Fast Attacks :)

When it was all said and done we ended up with about 32 inches of snow. Our road stopped being plowed sometime late Friday, so come Saturday there was about 2 feet of snow in the street. We shoveled the driveway all the way to the road...that wall of snow at the end is the street.

I will say though, I am SO thankful we didn't lose power. Maybe Mother Nature felt bad for us since we endured 4 days of no power during Super-storm Sandy, but we were very lucky. My poor sister is in Mystic and is still  without power...has been since Friday. One street over from us went out too, so it definitely could ave been worse.

I'm glad Bubba got experience this though. 32 inches of snow to a little boy is is only 44 inches tall must seem like 50 feet :) He has had so much fun playing around in it.

OK! Enough about snow!

Here's some potato chip crusted chicken strips that I highly recommend trying. I thought I had posted a bunch of these recipes, but I only found one other post for BBQ Potato Chip Chicken.

I loved this, and not surprisingly, so did Bubba. I made some Honey Mustard sauce to go with it, and it was awesome. (Honey mustard sauce is just mayo, yellow mustard and honey mixed together. You can tweak how much of each to your desired taste, but you'll always use more mayo since it's the base. Be careful not to add too much mustard since it can become overpowering quickly).

Ok guys, I'm of to do...well, I don't know what. The house is clean, laundry is done (I's a blizzard miracle!!), and I can't go anywhere (it's raining which is turning the roads to ice...good times up here, folks). I guess maybe I'll just read my book and play some games with Bubba. Not a terrible way to pass a Monday :)

Stay safe!


'Sour Cream & Cheddar Chicken Strips'
Source: Adapted from Iowa Girl Eats


2-3 cups crushed sour cream & cheddar potato chips
1 egg
1 Tablespoon milk
1 lb chicken tenders (or 2 breasts sliced into strips)
salt & pepper


1. Heat oven to 400. Crush potato chips in a large zip-lock bag. Whisk together egg and milk in a shallow dish or bowl.

2. Season chicken strips lightly with salt and pepper then dunk into egg mixture.

3. Allow excess to drip off then drop in crushed chip bag. Seal and shake until chicken is coated (you may need to press the chips into the chicken in some spots). Work in batches if necessary.

4. Place coated strips on greased foil-lined baking sheet. Lightly spray strips with cooking spray or olive oil. Bake for 20 minutes, flipping halfway through.


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

Friday, February 8, 2013

Buffalo Chicken Pasta Salad

It has started...

2 feet, 3 feet, 6 feet...I have no idea what's coming (the weathermen can't seem to make up their minds), but I know it's a lot, and I know it involves the word 'Feet'. Yuck.

I plan to put my Hoodie Footie on and hibernate until Monday since this storm has totally jacked up my weekend.

I have tickets to go to Providence with a friend to see the 'Anne Boleyn' play at the Gamm Theater tomorrow night, but I won't drive out there if it's unsafe. As of right now, they're about the only place in New England that hasn't closed. They're saying the show will go on, and no refunds for weather conditions. Really? A freaking' BLIZZARD doesn't warrant a re-scheduling?? Whatever. Won't be purchasing tickets from there ever again.

We do have an FRG Kids Valentines party at the Subase Firehouse on Sunday, so I guess I'll have to dig myself out of our hole for a couple hours. I'm looking forward to that. They're gonna let the kids climb all over the trucks, and let them try on their gear, plus we'll have them make Valentine's cards for all the guys on the boat. I know Jesse will have a great time.

Ok guys, have a great (and SAFE!) weekend. Here's another Buffalo Chicken recipe for you...I've been on a kick for the stuff lately, so this looked really good. It was. I took my mom some leftovers and she inhaled it (that woman loves her some pasta salad!).

Measurements are kind of to taste, so feel free to add more or less of any ingredient. That's what I did.

See ya Monday!


'Buffalo Chicken Pasta Salad'
Source: Adapted from Life On Leroy


1 cup ranch dressing
1/2 - 1 cup Buffalo wing sauce (to taste)
5 stalks of celery, chopped 
1 red onion, chopped
1 rotisserie chicken, shredded (or any cooked chicken you have on hand)
12 oz spiral pasta


1. Cook pasta according to package directions. Drain and rinse with cold water until no longer warm. Place in a large mixing bowl.

2. In a medium bowl, whisk together the ranch dressing and desired amount of buffalo wing sauce. Add to the pasta.

3.  Add the chicken, onions and celery in with the pasta and sauce, and mix together. Add salt and pepper to taste.

4. Refrigerate for 2-3 hours before serving.


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

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