Monday, April 28, 2014

Cheesy Bacon Chicken Casserole



'Cheesy Bacon Chicken Casserole'
Source: Adapted from The Coers Family

Ingredients

1 shredded rotisserie chicken
1 package bacon pieces
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 oz) dried spiral pasta
1 tablespoon garlic powder
Salt and pepper to taste

Directions

1. Heat oven to 400. Place the shredded chicken in a large bowl and sprinkle with garlic powder and salt and pepper. Mix well.

2. In a large pot, cook pasta according to package directions. Meanwhile, spray a 9×13 baking pan with non-stick cooking spray.

3. Drain pasta and return to pot. Add the chicken, both cans of cream of chicken soup and 1 cup of shredded cheese – stir to mix well.

4. Pour into prepared baking dish and top with the bacon pieces and remaining cup of shredded cheese.

5. Bake for about 20 minutes...just until cheese is melted and beginning to brown on top.



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

Thursday, April 24, 2014

Fried Mac 'n Cheese Balls



'Fried Mac 'n Cheese Balls'
Source: Adapted from The Little Kitchen

Ingredients

Vegetable oil, for frying
2 cups prepared macaroni and cheese, chilled in the fridge overnight and formed into 1-1.5 inch balls
3/4 cups flour
2 eggs, beaten
2 cups panko bread crumbs, for dredging

Directions

1. Heat 2 inches of oil in a large, heavy pan to 350 degrees.

2. Dredge each macaroni ball in flour, then egg, then panko to coat.

3. Drop each ball into the oil and fry for about 1 minute on each side or until golden brown. Drain on paper towels before serving.



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

Monday, April 21, 2014

Crispy Buttermilk Fried Chicken



'Crispy Buttermilk Fried Chicken'
Source:; Adapted from Family Circle

Ingredients

3 cups  all-purpose flour
3 teaspoons  salt
2 teaspoons  black pepper
1 1/2 teaspoons  sugar
1 1/2 teaspoons  paprika
1 1/2 cups  buttermilk
2 eggs
1 1/2 teaspoons  baking powder
3/4 teaspoon  baking soda
1 fryer chicken, cut up (I used just drumsticks)
4 cups  vegetable oil

Directions

1. In a large bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.

2. Place the chicken in the bowl making sure each piece is fully coated; cover and place in the fridge. Allow chicken to soak in the buttermilk for anywhere from 1-4 hours.

3. In a large zip-lock bag, mix together flour, salt, pepper, sugar and paprika.

4. Place oil in a large lidded heavy-bottom Dutch oven. Heat oil to 360 degrees over medium-high heat.

5. Remove chicken from the buttermilk shaking off any excess, and drop each piece into flour bag. Shake bag to fully coat the chicken (you may need to do this in batched).

6. Place the coated chicken in the oil. Fry chicken for 7 to 8 minutes or until golden brown (check after about 4 minutes to be sure chicken is browning evenly).

7. Flip each piece over and fry an additional 7 to 8 minutes or until golden and fully cooked.

***If you're frying a lot of chicken, you can transfer the cooked chicken to a baking sheet fitted with a wire rack and place it in an oven heated to 175 to keep warm. Be sure to return cooking oil to 360 degrees before frying any remaining chicken pieces.***



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

Monday, April 14, 2014

Chipotle Raspberry Pork Chops



'Chipotle Raspberry Pork Chops'
Source: Adapted from Taste of Home

Ingredients

1/2 cup seedless raspberry preserves
1 chipotle pepper in adobo sauce, finely chopped
1/2 teaspoon salt
4 bone-in pork loin chops

Directions

1. In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving.

2. Sprinkle pork with salt; brush with remaining raspberry sauce.

3. Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat OR broil 4 in. from heat 4-5 minutes on each side.

4. Let stand 5 minutes before serving. Serve with reserved sauce.



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

Thursday, April 10, 2014

Mango Chicken Salad



'Mango Chicken Salad'
Source: Adapted from Pinch of Yum

Ingredients

1 lb. cooked, shredded or diced chicken
1/2 cup mayo
1 mango, diced
1/4 cup diced green onion
2 tablespoons sugar
Salt and pepper to taste
3 tablespoons chopped fresh basil

Directions

1. In a large bowl, mix all ingredients except the basil. Cover and chill in the fridge for 2-3 hours.

2. Stir in the basil just before serving and serve on preferred choice of bread. Store any extra salad in the fridge for 2-3 days.



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

Monday, April 7, 2014

Garlic Parmesan Grilled Cheese



'Garlic Parmesan Grilled Cheese'
Source: Adapted from Lilluna

Ingredients

Sourdough Bread
Butter
oven roasted garlic Parmesan sandwich spread
Roma tomatoes, sliced
Sliced deli ham
sliced Swiss cheese
grated Parmesan cheese (optional)

Directions

1. Butter the outer sides of the sourdough bread. Spread 1-2 tablespoons of the garlic Parmesan spread on the inside of each slice.

2. Add a layer of thin-sliced roma tomatoes and top with a few slices of deli ham.

3. Heat a greased skillet over medium heat and grill each sandwich 2-3 minutes per side until golden brown.



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

Thursday, April 3, 2014

Creamy Chicken BLT Skillet



'Creamy Chicken BLT Skillet'
Source: Adapted from Knorr

Ingredients

1 package creamy garlic shells
2 tablespoons bacon pieces
3 cups rotisserie chicken
2 cups iceberg lettuce leaves
1 cup chopped tomato

Ingredients

1. Prepared the shells according to package directions. Stir in 1/2 of the bacon.

2. Arrange Pasta on serving platter and top with chicken, lettuce, tomato and remaining bacon.



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

Tuesday, April 1, 2014

Bacon Avocado Tomato Melts



'Bacon Avocado Tomato Melts'
Source: Adapted from Cassie Craves

Ingredients

4 English muffins, split
1/2 cup mayonnaise
1 tablespoon chipotle in adobo puree 
1 avocado, halved, pitted, and sliced
8 slices of tomato, salted
1 pound bacon, cooked to desired crispness
8 slices Swiss cheese

Directions

1. Heat broiler to high (I set it to 5 as high is usually too high for my oven).

2. Arrange the English muffin halves on a baking sheet, cut-side up. Spray lightly with cooking spray and broil until toasted (about 2 minutes).

3. Stir together the mayonnaise and the chipotle in adobo puree. Divide evenly among toasted muffin halves. 

4. Top each muffin with sliced avocado, a slice of tomato, 2 slices of bacon, and a slice of Swiss cheese. Return to the oven and broil until cheese is melted (1-2 minutes). Serve immediately.



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

Thursday, March 27, 2014

Stove-Top Chicken and Dumplings



'Stove-Top Chicken and Dumplings'
Source: Adapted from One She Two She

Ingredients

1 shredded rotisserie Chicken
32 oz. Chicken Broth
1 can Cream of Chicken Soup (10 oz)
1 can layer biscuits
1 cup flour
Salt
Pepper

Directions

1. In a large pot or dutch oven, bring the chicken broth to a boil.

2. Add the cream of chicken soup and the shredded chicken; mix well. Add salt and pepper, to taste.

3. Take the biscuits and split them in half so you have two thinner biscuits. Dip them in a plate of flour and cut them into quarters.

4. Drop each biscuit piece into the soup. Gently poke the dumplings down, randomly, while cooking for about 10 minutes. Stir carefully so as not to break up the dumplings.

5. Once dumplings are cooked through, serve.



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

Monday, March 24, 2014

Crunchy Onion Chicken



'Crunchy Onion Chicken'
Source: Adapted from French's

Ingredients

2 cups French's fried onions (regular or cheddar)
2 tablespoons all-purpose flour
4 boneless, skinless chicken breasts
1 egg, beaten

Directions

1. Heat oven to 400. Place fried onions and flour into a large plastic bag. Lightly crush with hands or with rolling pin.

2. Dip chicken into the egg then drop into the bag. Shake until chicken is coated, pressing down if need be. Place chicken on a greased baking sheet.

3. Bake for 20 minutes or until chicken is cooked through.



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

Friday, March 21, 2014

Chicken and Avocado Taquitos



'Chicken and Avocado Taquitos'
Source: Adapted from Recipe Sweet

Ingredients

4 cups shredded cooked chicken
1 cup salsa, plus extra for serving
1 package mini flour tortillas
1 avocado, diced
2 cups shredded Pepperjack cheese
1/2 cup fresh parsley or cilantro, roughly chopped
1 lime

Directions

1. Heat oven to 350. Line a baking sheet with aluminum foil, then mist with cooking spray.

2. In a small bowl, mix together shredded chicken and salsa until combined. Set aside.

3. Lay tortillas on a flat work surface. Place about 1/2 cup shredded chicken down the center of each tortilla. Top with a few pieces of diced avocado and sprinkle with desired amount of cheese and fresh parsley (or cilantro) and a sprinkle of lime juice.

4. Roll the tortillas up tightly, and place seam-side down on the baking sheet. Mist the tortillas with cooking spray or olive oil.

5. Bake for 20 minutes or until the cheese is melted and tortillas are lightly toasted. Serve immediately with salsa for dipping.



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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