Thursday, March 28, 2013

Marshmallow Easter Bark



So, if you've been on Pinterest any time in the past two weeks, then you've surely seen THIS pin. It's everywhere.

I, like a million other people, thought they were absolutely adorable and made them for our FRG Easter Party this past weekend. They're super simple (just some mini marshmallows and white chocolate), and are fairly quick to throw together. You'll need about 30 minutes (20 of them are in the freezer), but that's not bad at all. I threw these together about an hour before we needed to leave, so it was great!

Ok guys, I have to run. I need to pick Bubba up from school then get him over to gymnastics. I love gymnastics...it gives me an uninterrupted hour to read my book in the hallways of the elementary school, while Bubba jumps around in the gym burning off all his energy :)

Have a great night!

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'Marshmallow Easter Bark'

Ingredients

1 bag white chocolate chips (12 oz)
3 cups rainbow mini marshmallows
1 tablespoon shortening 
sprinkles

Directions

1. Line a small cookie sheet with parchment paper.

2. Place white chocolate and shortening in a medium sized glass bowl. Melt chocolate in the microwave for 1 minute. Stir, then return to the microwave for 30 seconds. Stir again. If not fully melted, return for 30 more seconds, then remove and stir until melted.

3. Add the marshmallows to the bowl and stir to coat (quickly so the marshmallows do not begin to melt).

4. Transfer the chocolatey marshmallows to the prepared pan. Using a rubber spatula, extend the marshmallows to the edge of the pan. Press down slightly to make it all flat and even. Shake on any sprinkles you'd like to decorate with.

5. Place the pan in the freezer for about 20 minutes, or until chocolate is set.

6. Remove from the freezer and let sit on the counter to return to room temperature. Cut into pieces or, if using a cookie cutter, spray the edges with cooking spray (to avoid sticking, and cut.



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

Wednesday, March 27, 2013

Buffalo Ranch Chicken Grilled Cheese



Oh my gosh...I am SOOO tired . I worked with the personal trainer today for about an hour and a half, which was great, but she used muscles I didn't know existed. Well, I am very aware of them now. I kind of liked it better when I didn't know they were there.

I feel good though! I'm all kinds of slow and moving around like a 90 year old woman, but I feel good.

As some of you may have noticed, I've been on a kick for buffalo chicken lately, which is odd since I hate  spicy foods. Even the littlest amount of heat is too much for me. Something about buffalo chicken though...it's like a form of self-torture. I love the taste, but it burns. Yeah...! don't know.

This is a great quick and easy weeknight dinner, or lunch, or just a recipe to try when you want to use up some shredded chicken you've got lying around. Try it with blue cheese, try it just with ranch, whatever you like. Just try it, cause it's ooey and gooey and goooood!

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'Buffalo Ranch Chicken Grilled Cheese'
Source: Adapted from Grilled Cheese Social

Ingredients

1 loaf of soft, thick French Bread, sliced
2 tablespoons butter
1 tablespoon ranch dressing
3 tablespoons cream cheese, softened
2 tablespoons crumbled Feta (or blue cheese)
1 tablespoon shredded cheddar
1/2 cups cooked shredded chicken (from a rotisserie)
1-2 tablespoons Frank's hot sauce

Directions

1. In a medium bowl, combine the ranch dressing, cream cheese, crumbled Feta and shredded cheddar. Stir until smooth.

2. In a another bowl, toss the chicken in the hot sauce until completely coated.

3. Spread the cheese/ranch mixture on one side of 4 slices of bread (this is for two sandwiches). Top two of those slices with shredded chicken, and top that with the other two pieces of bread.

4. Spread some butter on the outside of the sandwiches and grill either in a heated pan or a hot griddle until golden brown.



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

Tuesday, March 26, 2013

Apple Butter Roasted Chicken



I'm kind of bummed that Hubby didn't get to try this. He looooves apple butter. I think he would have loved this. I'll have to make it again for him once he gets back.

As far as what type of chicken you use, that's totally up to you. I used only drumsticks, but you can do breasts, thighs or wings. The directions called for a 'whole chicken, cut up', but Bubba and I prefer drumsticks, so that's what we went with.

Ok guys, I'm off. Have a great rest of your day!!

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'Apple Butter Roasted Chicken'
Source: Adapted from Jans Sushi Bar

Ingredients

Chicken thighs or drumsticks
1/2 cup apple cider
1/2 cup apple butter
1/4 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh sage, finely chopped
1 1/2 teaspoons or salt
3/4 teaspoon black pepper

Directions

1. Heat oven to 375. Combine the cider, apple butter, vinegar and sugar in a small saucepan. Bring to a boil over high heat; reduce heat to medium and simmer, stirring occasionally, until reduced by half, about 10 minutes. Remove from the heat and set aside.

2. Pat the chicken dry and arrange in a glass baking dish. Sprinkle evenly with the salt, pepper, rosemary and sage. Roast for 15 minutes.

3. Baste the chicken with half the cider mixture. Return to the oven and roast for another 15 minutes.

4. Baste the chicken with the remaining cider mixture, return to the oven and roast for a final 15 minutes.

4. Baste the chicken a final time with the accumulated pan juices, and allow it to rest for 5 minutes before serving.



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

Monday, March 25, 2013

Roasted Chicken with Sweet Potatoes



Well, since my new workout schedule has me at the gym every morning, it looks like I'll be posting in the afternoons from now on!

No bother...it feels so much better to be doing something productive with my mornings than just sitting on my ass in my PJ's, online for endless hours.

Anyway, I tried this recipe not so much for the roasted chicken, but more for the sweet potatoes. I pretty much never  eat sweet potatoes, but I wanted to try them this way...they were really good! I'll definitely be making them again...without the chicken of course.

As for that, it was tasty. Nothing fancy...roasted chicken is roasted chicken. I knew what to expect there.

Ok guys, have a great rest of your day! I've got a Bubba to pick up from school, then some laundry (joy). Till tomorrow!

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'Roasted Chicken with Sweet Potatoes'
Source: eMeals Clean Eating Plan

Ingredients

4 lb whole chicken
1 teaspoon salt
1 teaspoon pepper
1 lemon, halved
2 cloves garlic
2 medium sweet potatoes, peeled and cubed

Directions

1. Heat oven to 450. Rinse chicken and pat dry. Season with salt and pepper.

2. Place lemon halves and garlic cloves into the cavity of the chicken. Place chicken on a roasting pan. Surround the chicken with cubed sweet potatoes.

3. Bake for 40 minutes.

4. Remove sweet potatoes to a bowl and cover to keep warm. Reduce oven temp to 350 and continue roasting just the chicken for 30-40 minutes longer (or until internal temp reaches 165 degrees).

5. Transfer chicken to a platter and let rest for 15 minutes before carving. Serve with sweet potatoes.



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

Friday, March 22, 2013

Salted Milky Way Chocolate Chip Cookies



Chocolate chip cookies stuffed with Milky Way bars and sea salt....yeah...these were getting made.

Now, as you can imagine, these are very rich cookies, so a little goes a long way. I was able to eat only one at a time. I took them to a Pinterest party one of the girls was having, and people seemed to enjoy them.

Bubba and my sister (who was watching Bubba for me) loved them.

I did lazy this up though...a lot. If you click the link below, underneath the recipe title, you'll get the original recipe. She actually made her own  cookie dough with flour, eggs, chocolate chips...all that good stuff.

I did not.

I went out and bought a tub of Toll House cookie dough, and used that....cause I'm just lazy like that.

Either way, no matter how you choose to make them, try them. They're awesome. Unless you're on a diet. If that's the case then just move along...there's nothing to see here.

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'Salted Milky Way Chocolate Chip Cookies'
Source: Adapted from Instructables

Ingredients

1 tub chocolate chip cookie dough (36 oz)
1 bag Milky Way Fun Size (11 oz)
1 tablespoon sea salt

Directions

1. Heat oven to 375 and place sea salt in a small dish. Cut each Milky Way bar in half and dip the cut end into sea salt.

2. Roll two spoonfuls of cookie dough around each Milky Way piece. Form a ball until the cookie dough completely covers the candy.

3. Place each cookie on a baking sheet and bake for 10-12 minutes.

4. Transfer to a cooling rack and let cool before serving.



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

Thursday, March 21, 2013

Penne with Cream and Smoked Salmon



As I type this, I'm watching NBC News CT, and adorable little weatherman Ryan Hanrahan is forecasting more snow. He's not so adorable anymore. I am so tired of being cold.

Got in a good workout this morning on base! I'm going to talk with a personal trainer tomorrow who will set me up with a specific workout so I'm not aimlessly wandering the gym anymore trying to figure out which machines would best be suited for my needs. I really like the set classes, which is what I've been doing, but today's and Tuesday's class are only 30 minutes, so I'd like to work out afterwards for another 30 minutes. I just don't know where to start.

I'm feeling stronger though! Sure, it's only a little bit, but I'll take it! And my flexibility is much better...I can almost touch my toes now! (The former cheerleader in me is so ashamed).

Anyway, here's a tasty salmon and pasta recipe. You know how I love my salmon, so I was really happy to find this. It was good! Bubba ate just the pasta (I had to pick out the salmon from his), but we really liked it.

And it's easy...VERY easy. My favorite kind of recipe.

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'Penne with Cream and Smoked Salmon'
Source: Adapted from Jo Cooks

Ingredients

3 cups dried penne
4 oz thinly sliced smoked salmon
2-3 fresh thyme sprigs
2/3 cup cream
2 tablespoons butter
salt and pepper to taste

Directions

1. Cook pasta in according to package instructions.

2. Meanwhile, slice the smoked salmon into thin strips. Strip the leaves from the thyme sprigs.

3. Melt the butter in a large saucepan. Stir in the cream and add about a quarter of the salmon and thyme leaves to the pan. Season with pepper. Heat gently for 3 to 4 minutes, stirring all the time. Do not allow to boil.

4. Drain the pasta and toss it with the cream and salmon sauce. Divide among four bowls and top with the remaining salmon and thyme leaves.



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

Wednesday, March 20, 2013

Ranchero Macaroni Bake



Apparently, this heats up fantastically. I made it for Bubba and I...we liked it, but it was nothing special. I packaged up the leftovers and popped them into my Mom's 'Magic Mailbox' (as she calls it, since most nights they go outside and find dinner in it), and expected her to hate it.

Silly me.

First off, the woman could eat her weight in pasta, so I should have known that alone would make her happy, but I guess it re-heats really well. It gets creamy...not all stringy and pasty, which is what I thought it would do.

Ok, I'm off to vacuum and unload the dishwasher before meeting my bestest bud for lunch. Between her work schedule and all my boat stuff, I haven't seen her in forever. Plus I can't wait to get my hands on little Miss 'B'. Her daughter is almost a year old and she's the cutest friggin thing EVER!

Ok guys, have a great day! I'll see ya tomorrow!

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'Ranchero Macaroni Bake'

Ingredients

1 can Cream of Mushroom Soup 
1 cup milk 
1 cup Picante Sauce 
3 cups shredded Cheddar cheese or Monterey Jack cheese (12 oz) 
3 cups elbow pasta, cooked and drained
1 cup coarsely crushed tortilla chips

Directions

1. Heat oven to 400. Stir the soup, milk, picante sauce, cheese and cooked pasta in a 3-quart shallow baking dish.

2. Bake for 20 minutes or until the pasta mixture is hot and bubbling; stir.

3. Sprinkle with the tortilla chips and bake an additional 5 minutes.



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

Tuesday, March 19, 2013

Sloppy Joe Tacos



Because I didn't post anything yesterday, I keep thinking it's Monday. Today would make a good Monday. Woke up to more snow this morning. Did you know that this time last year...this very day just one year ago...it was 80 degrees?

Sure, I know that's just as abnormal as snow and temps in the low 30's, but it's in the opposite direction, so I'd take it. Of course I wasn't here last year to enjoy the unseasonably high temps, so I'm just miserable. Cold and miserable.

Anyway...Sloppy Joe Tacos.

This is genius. These were so flippin' good! Bubba ate the filling by itself in a bowl since he doesn't like tacos (hard or soft), and I usually never get hard shells, instead opting for soft tortillas, but I'm so glad I did with this recipe. That filling is amazing with the crispy crunch of the hard tacos.

I believe my little guy is definitely in the minority. I think this is absolutely a meal that would appeal to most kids. Sloppy Joe's...tacos...what's not to love?

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'Sloppy Joe Tacos'
Source: Adapted from Sugar-n-Spice Gals

Ingredients

1 lb extra-lean ground beef
1 box taco shells 
1 can sloppy Joe sauce (15 oz)
1/4 cup chopped onion
1 small red pepper, chopped
1 can whole kernel sweet corn, drained (11 oz)
1 small can sliced black olives, drained
1 cup shredded lettuce
1 cup shredded Colby Jack cheese

Directions

1. Heat oven to 350. In a large skillet, cook ground beef and onion. Drain.

2. Stir sloppy joe sauce, red pepper and corn into the beef and cook for about 3 minutes longer, till bubbly.

3. Heat taco shells in oven as directed on box. Spoon about 1/4 cup meat into taco shell. Top with olives, lettuce and cheese.



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

Friday, March 15, 2013

Roast Beef Sandwiches with Pesto Mayo



Ok, I'm tired. Very, very tired. I did a weightlifting class with a friend on base this morning, and it kind of kicked my ass.

It's funny, as I was doing it, I felt good. Sure, some parts hurt like hell, but for the most part I was ok (I started light since it was my first day).

But now, an hour and a half after it finished, I'm exhausted! I also have an FRG event tonight with a dinner before hand, and all I want to do is sleep!

I feel good though. I'm proud of myself for going, and I'll definitely be back next week.

Here's another eMeals reckpe. I know, I just posted one yesterday, but this is from their Lunch Plan, so it's kind of different. I've been looking for some new lunch ideas, so I added that plan to my account. It's been great. So often I just skip lunch cause I don't know what to make, so this plan has given me some great ideas.

Ok guys, hope you all have a great weekend! I'm gonna see if I can fit in a short nap!

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'Roast Beef Sandwiches with Pesto Mayo'
Source: eMeals Healthy Plan

Ingredients

3 tablespoon mayo
1 tablespoon pesto
4 ciabatta rolls, split and toasted
1/2 lb thinly sliced roast beef
1 medium tomato, sliced
4-6 slices of provolone cheese
1 cup alfalfa sprouts (optional)

Directions

1. In a small bowl stir together mayo and pesto.

2. Spread 1 tablespoon of the mayo mixture onto both sides of each roll. Top bottom of each roll evenly with roast beef, tomato, cheese and sprouts (if using). Top with roll tops.



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

Thursday, March 14, 2013

Slow Cooker Pork Tacos with Salsa Verde



I know I'm posting kind of late today, but I've been moving pretty slow all morning. I started one of Jillian Michael's workouts last night, and she totally kicked my ass. The sad thing though, is that I was tired after just the warm-up.

I also discovered the most sorry and pathetic thing ever about myself...I can only do one push-up.

ONE.

Smh...I know.

SO, I've decided to do Nazi Jillian's workout a few days a week as well as some Denise Austin Yoga (I was able to stream both instantly through Amazon live streaming...sometimes I love technology). Plus I've started taking a yoga class with a friend out in town once a week, as well as a weight-lifting class on base with the same friend on Friday's. I start that tomorrow. I am not  looking forward to it.

While the guys are gone, the Annapolis wives have decided to get healthier. While everyone is trying to lose weight and exercise, my goal is to GAIN weight and exercise. I need to gain about 15 pounds. It is NOT easy (and no, just going to McDonald's everyday does not do the job). The Crohn's has really knocked my weight down, and I'm starting to look rather sickly, so it's time to change.

My starting weight is 92 lbs (I know, it's gross), and my goal is 107. I'm not usually one who EVER sticks to a workout, but I need  to build some muscle mass, and I'm hoping that with the support of the group and just knowing that the other girls are all doing it too, I can get into a groove and find a workout that's right for me. We're all posting our progress on a Facebook Group, and it's been really helpful to see the other girls post their meals and workouts. It makes me think twice about being lazy and parking my butt on the couch.

Starting is never easy, but one push-up is just pathetic! I may stick with this for that reason alone ;)

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'Slow Cooker Pork Tacos with Salsa Verde'
Source: eMeals Clean Eating Plan

Ingredients

3 tablespoons olive oil
2 lb boneless pork roast
2 tablespoons taco seasoning
1 tablespoon cumin
5 cans chopped green chilies (4.5 oz each)
6 in flour tortillas
sour cream
1 lime, sliced

Directions

1. Heat olive oil in a large skillet over medium-high heat.

2. Rub pork with taco seasoning and cumin. Add pork to the skillet and brown on each side (3-5 minutes)

3. Transfer pork to a greased slow cooker and add green chilies. Cover and cook on LOW for 5 hours.

4. Shred pork using two forks and cook for an additional 45 minutes.

5. Warm tortillas in the microwave to 15-20 seconds. Fill tortillas with shredded pork and top with sour cream and lime wedges.



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

Wednesday, March 13, 2013

Honey Dijon Chicken Thighs



I know, I know...more chicken thighs. You know how I love 'em though!

I found this recipe on Pinterest, and it was called 'Holy Yum Chicken' (click the link below, under the recipe title to see the source page). I changed the name because, while I liked this dinner, it just wasn't a 'Holy Yum' kind of dinner.

Don't get me wrong, it's a great meal to sit down to, and it's pretty healthy, but something about the sauce was just a little off for me.

My Mom came over and ate with Bubba and I the night I made this, and she loved it. Bubba  ate the chicken, but with no sauce (that boy does NOT care for sauces!). I loved the chicken, but by the second piece ended up scraping off most of the sauce. I liked just a hint of it, but not as much as you see in the pic.

I say try it. You may love it, you may not. Obviously it's got a heavy Dijon-y flavor to it, so if that's your thing, then this is definitely for you. I'm thinking maybe some brown sugar might help tone down the heavy mustard taste...I don't know. Just thinking out loud.

Anyway, I'm off to hit up the Commissary while it's still mild out! Around 52 today, but tomorrow drops down to a high of 34, so I do NOT want to have to leave the house for anything. Maybe some day spring will decide to grace Connecticut with it's presence.

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'Honey Dijon Chicken Thighs'
Source: Adapted from Table For Two

Ingredients

1 1/2 – 2 pounds boneless, skinless, chicken thighs
1/2 cup Dijon mustard (no substitutions)
1/4 cup pure maple syrup
1 Tablespoon rice wine vinegar
1/4 Teaspoon salt
1/4 Teaspoon ground black pepper
1 Tablespoon cornstarch
2 Teaspoons fresh rosemary (garnish)

Directions

1. Heat oven to 450. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.

2. Place chicken thighs in a greased baking dish and pour the Dijon mixture over top of it. Move chicken around to allow sauce to get underneath and coat the chicken completely.

3. Bake, uncovered, for 40 minutes.

4. Remove from oven and let chicken sit for 5 minutes before transferring to a plate.

5. Immediately after plating the chicken, whisk the 1 tablespoon of cornstarch into the sauce in the dish until it thickens (this MUST be done while while the sauce is still hot so it will thicken properly . If sauce isn't thick enough, add a little more cornstarch.

6. Drizzle sauce over chicken thighs and sprinkle with rosemary.



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

Tuesday, March 12, 2013

Curry Egg Salad



Looking to try something a little different for lunch? This'll do it!

I saw this on Pinterest awhile back, and have been dying to try it. I love the blog Pinch of Yum...I've been following them for years. They are an amazing couple doing an amazing thing for orphaned children in the Philippines. I definitely recommend checking out their page. You'll find some awesome recipes there as well.

I will absolutely be making this recipe again. Of course it will always be while Hubby is out to sea since this is NOT something that he would enjoy, but whatever. Bubba wasn't a fan either, but that wasn't shocking.

Oh, and the mango? I will always use it, it gives it a nice sweetness, but it's not necessary. You can leave it out if you so chose.

Ok guys, I'm off to hop in the shower. The Yoga class I signed up for starts today, and I'm so excited! I need to get this butt off the couch and moving around a little more  :)

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'Curry Egg Salad'
Source: Slightly adapted from  Pinch of Yum

Ingredients

8 large eggs, hard boiled
3 tablespoons chopped onion
1 red pepper, chopped
1 teaspoon salt
2 teaspoons curry powder
1/4 cup mayo
1 mango, finely diced

Directions

1. Chop the hard boiled eggs and place in a large bowl.

2. Chop the red pepper and the onion and combine with the egg. Add the salt, curry, mayo and mango to the bowl. Stir until well combined. Season with pepper to taste. Serve immediately or chill for a couple hours.



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

Monday, March 11, 2013

Cornbread Chicken with Jalapeno Sauce



You'll have to forgive me...I'm cranky today.

The time change, while I'm very happy about it, has seriously messed with Bubba and I. We had to drrrraaaag  our butts out of bed this morning at 8:40 so he could get to school by 9am. We're usually up around 7:30-7:45, so it's a bit of  change for us.

Plus I'm at that irritating hump with Hubby being gone. The first week goes by fairly fast, and I don't really notice it, but the second week sucks cause I DO really notice his absence, and it starts to weigh on me. By the third week though, I've found my grove again, and am good until he comes back.

Anyway, this chicken? Awesome. Even Bubba ate it all (though I didn't put any of the sauce on his). I only used one jalapeno, just to be on the safe side, and there was NO heat to it. If you like spicy, then you should probably use 3, maybe even 4 jalapenos. The sauce doesn't get real thick, so just a heads up that if yours is kind of runny, so was mine. Other than that, it's a pretty easy and straight-forward recipe!

Well, I'm gonna fight off the desire to take a nap (cause then I'll be up half the night), and do (you guessed it) some laundry. Hope you guys have a great Monday and I'll see you tomorrow! (hopefully a little less cranky).

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'Cornbread Chicken with Jalapeno Sauce'
Source: Adapted from Lea And Jay

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons vegetable oil
1 egg, beaten
1 cup yellow cornmeal
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
3 tablespoons real bacon pieces
2 jalapenos, seeded and chopped
Salt and pepper to taste
2 cloves garlic, minced
2 cups chicken broth
8 ounces cream cheese, softened
3/4 cup shredded cheddar cheese

Directions

1. In a large zip-lock bag, combine cornmeal, chili powder, cumin, and salt. Dip each chicken breast in beaten egg, then drop into cornmeal mixture. Shake bag to coat chicken completely.

2. Heat vegetable oil in a large skillet on medium heat and fry until coating is crisp and juices run clear. Remove from skillet, drain on paper towels, and keep warm.

3. In a medium sauce pan, add a small amount of oil and jalapenos  season with salt and pepper and cook until softened. Add garlic and cook and stir for 30 seconds or until fragrant. Stir in chicken broth and bring to a boil.

4. Add cream cheese and stir until melted and smooth. Stir in shredded cheese and bacon pieces, stirring until the cheese in melted.  Top chicken with sauce and serve.



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

Thursday, March 7, 2013

Shrimp and Pasta Casserole



This is gonna sound really weird, but this recipe would have been perfect if it weren't for the shrimp.

I know.

It's called 'Shrimp and Pasta Casserole'...but Hubby and I both remarked how, while we really liked it, the shrimp threw it off a bit.

I'm not sure why. The spaghetti casserole on it's own had a great flavor...the pasta, salsa, cheeses and herbs all were really good. The shrimp just seemed out of place.

That said, try it however you like. If you love shrimp, then toss it in (I love shrimp too though, so that doesn't guarantee you'll love it). I also recommend trying it without the seafood. It's really good on it's own as a spaghetti casserole.

Ok, I'm off to batten down the hatches for this stupid storm. I'm not real concerned about the snow, its more the wind. It's super windy out there. *Sigh*...I am so sick of winter. Sick. Of. It!

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'Shrimp and Pasta Casserole'
Source: Adapted from Pearls Handcuffs and Happy-hour

Ingredients

1 1-2 pound bag frozen shrimp (thawed), cleaned, peeled, and deveined
1 jar of salsa (16 oz)
1 box angel hair pasta (9 oz)
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1 teaspoon crushed red pepper (optional)
1/3 cup freshly chopped parsley
1/3 cup crumbled feta cheese
1/2 cup grated Swiss cheese
1 cup plain yogurt
1 1/2 cup half & half
2 eggs
1/2 cup grated Monterrey Jack cheese

Directions

1. Heat oven to 350. Cook pasta according to package directions; drain and set aside.

2. In a large bowl, combine eggs, half & half, yogurt, Swiss & feta cheeses, parsley, basil, and oregano. Mix until well blended and set aside.

3. In a greased 9 x 13 baking dish, spread half the pasta over the bottom of the dish. Cover with all the salsa followed by half the shrimp. Top with Monterrey jack cheese, remaining pasta and finish with the remaining shrimp.

4. Pour the egg mixture over the pasta & shrimp, and bake for 35-40 minutes or until bubbly. Let stand for about 10 minutes before serving.



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

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