Friday, January 31, 2014

BBQ Chicken Salad



'BBQ Chicken Salad'
Source: Adapted from I Heart Naptime

Ingredients

1 rotisserie chicken, shredded
1 1/2 cup favorite BBQ sauce
1 recipe corn & black bean salsa
5 cups lettuce, chopped
1 1/2 cup ranch dressing
1/2 cup parsley (or cilantro)
1 lime, juiced
tortilla salad strips

Directions

1. In a small bow, whisk together the ranch dressing, parsley (or cilantro) and lime juice. Cover and refrigerate for at least 30 minutes.

2. In a medium bowl toss the shredded chicken with the BBQ sauce.

3. Place desired amount of lettuce on your plate. Add desired amount of BBQ chicken and black bean salsa. Pour on the dressing and top with tortilla strips.



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

Thursday, January 30, 2014

Corn & Black Bean Salsa



'Corn & Black Bean Salsa'
Source: Adapted from I Heart Naptime

Ingredients

1 can of sweet corn, drained (15 oz)
1 can of black beans, rinsed and drained (15 oz)
3 tomatoes, diced
1 red pepper, diced
2 avocados, peeled and diced
2 limes
1/4 cup onion, diced
1 teaspoon salt
1 teaspoon sugar
3/4 cup parsley (or cilantro)

Directions

1. Combine the corn and beans in a large bowl. Mix in the onion, pepper, avocados and tomatoes.

2. Mix the chopped parsley (or cilantro) in with the salt and sugar. Squeeze fresh lime juice over the top.

3. Stir and enjoy with tortilla chips or wheat thins.



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

Monday, January 27, 2014

Good 'Ol Fashioned Spaghetti and Meat Sauce



'Good 'Ol Fashioned Spaghetti and Meat Sauce'
Source: Adapted from Spoonful

Ingredients

1 lb ground beef
1/2 onion, chopped
1 Tablespoon chopped garlic
1 teaspoon red pepper flakes
1 can tomato sauce (28 oz)
1 teaspoon red wine vinegar
1 teaspoon sugar
1 box spaghetti

Directions

1. In a large pan brown the ground beef and the chopped onion on medium-high heat. Add the minced garlic and the crushed red pepper flakes (add more or less depending on preference). Continue cooking until the meat is browned; drain.

2. Return meat to the pan and stir in the tomato sauce and the sugar. Stir in the red wine vinegar and let it simmer on the stove while the pasta is cooking.

3. Fill a large pot with lightly salted water and cook spaghetti according to package directions. Serve with the meat sauce.



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

Thursday, January 23, 2014

Cajun Shrimp Mac N Cheese



'Cajun Shrimp Mac N Cheese'
Source: Adapted from Brown Eyed Baker

Ingredients

9 tablespoons unsalted butter, divided
1 pound cooked shrimp, peeled, deveined and chopped into ½-inch pieces
1 teaspoon Cajun seasoning, divided
Salt and pepper, to taste
1 box penne pasta (1 lb)
4 tablespoons all-purpose flour
3 cups whole milk
Shredded pepper jack cheese (12 oz)
shredded cheddar cheese (8 oz)
1 cup Panko bread crumbs

Ingredients

1. Heat oven to 400. Cook pasta according to package directions; drain and set aside.

2. Meanwhile, in a large bowl, mix together the chopped shrimp and 1/2 a teaspoon of the Cajun seasoning. Set aside.

3. In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute. Slowly whisk in the milk and allow the sauce to come to a simmer (3-4 minutes).

4. Stir in the Pepper Jack and the cheddar cheese, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with the remaining 1/2 teaspoon Cajun seasoning, a little salt and pepper, and turn off the heat.

5. Add the pasta and shrimp to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into a greased 9 x 13 baking dish.

6. Melt the remaining 4 tablespoons butter. In a small bowl, mix the melted butter with the Panko bread crumbs. Sprinkle the bread crumb mixture over top the mac n cheese.

7. Bake 15 to 20 minutes, or until panko is golden brown. Allow to sit for 10 minutes before serving.



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

Tuesday, January 21, 2014

Breaded Eggplant Stacks



'Breaded Eggplant Stacks'
Source: Back of the breaded eggplant box

Ingredients

10 oz shredded mozzarella (or mozzarella slices from a ball)
7 oz prepared basil pesto
1 jar of favorite pasta sauce (16 oz)
12 frozen breaded eggplant cutlets (thawed)
4 fresh basil leaves (garnish)

Directions

1. Heat oven to broil, and cover a baking sheet with foil.

2. Place four prepared cutlets in a single layer on the baking sheet. Spread about 2 tablespoons of pasta sauce evenly over each cutlet.

3. Sprinkle with roughly 2 tablespoons of shredded mozzarella and place another eggplant cutlet on top of the cheese.

4. Top this second cutlet with about 1 tablespoon of pesto, and top again with mozzarella.

5. Place a third and final cutlet on top of the cheese, and spread another tablespoon of pasta sauce over top, finishing each stack with a sprinkling of mozzarella cheese. (Each stack should be...cutlet, pasta sauce, cheese, cutlet, pesto, cheese, cutlet, pasta sauce, cheese)

6. Place the baking sheet in the oven and broil for about 5 minutes, or until cheese is melted.

7. Place each stack and garnish with 1 basil leaf if desired.



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

Friday, January 17, 2014

Buffalo Chicken Sliders



'Buffalo Chicken Sliders'
Source: Adapted from Paula Deen

Ingredients

Dressing:

1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup chopped celery
2 tablespoons white vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Chicken:

vegetable oil, for frying
3 eggs
1/2 cup hot sauce
2 cups self-rising flour
1/2 pound boneless chicken tenders, pounded to 1/2-in thickness
Pinch salt and pepper

Sandwiches:

12 Hawaiian slider buns
12 slices tomato
12 lettuce leaves

Directions

1. In a medium bowl, combine the mayonnaise, ranch dressing, celery, vinegar, salt and pepper. Cover and refrigerate until ready to serve.

2. In a deep skillet, heat enough vegetable oil to come halfway up the sides of the pot, to 350 degrees.

3. In a medium bowl, beat the eggs with the hot sauce. Place the flour in a large zip-lock bag and season the chicken with salt and pepper to taste.

4. Dip the chicken in the egg mixture and then drop into the flour bag. Shake until each piece is well coated. Fry the chicken for 6 to 8 minutes.

5. Toss the cooked chicken into the ranch sauce. Place one piece of chicken on the bottom half of each bun (you may need to cut it in half). Top with tomato and lettuce, if desired. Cover with the bun tops and serve immediately.



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

Wednesday, January 15, 2014

Spinach Artichoke Bites



'Spinach Artichoke Bites'
Source: Adapted from Parkhouse Love

Ingredients

1 package cream cheese, softened (8 oz)
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
2 cloves garlic, peeled and minced
1 can artichoke hearts, drained and chopped (14 oz)
1 cup frozen chopped spinach, thawed and drained
2 tubes of crescent rolls
shredded mozzarella

Directions

1. Heat oven to 375.  Lightly spray two muffin tins with baking spray.

2. Combine the first six ingredients in a large bowl, stirring well; set aside.

3. Roll the crescent roll dough out (one tube at a time) onto a large work surface. Seal all the perforations together so that you’re left with one big piece of dough.

4. Using a knife or pizza slicer, cut the dough into 12 roughly even squares (you'll end up with 24 squares total). Press each of the dough squares into the two muffin tins.

5. Using a teaspoon, fill each cup with the spinach artichoke mixture. If desired, sprinkle each cup with a little shredded mozzarella.

6. Bake for 12 minutes and cool for a couple minutes before serving.



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

Monday, January 13, 2014

Quick & Easy Chicken Noodle Soup


'Quick & Easy Chicken Noodle Soup'
Source: Adapted from The Two Bite Club

Ingredients

3 tablespoons butter
1/2 an onion, diced
2 carrots, peeled and thinly sliced
1 celery stalk, thinly sliced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground marjoram
salt and pepper to taste
2 cups chicken, cooked and chopped
6 cups chicken stock
1 1/2 cups uncooked egg noodles
1 bay leaf

Directions

1. In a large soup pot, melt butter over medium heat. Add the onions, celery, carrots, basil, oregano, marjoram, salt and pepper and saute for 5 minutes.

2. Add the shredded chicken, chicken stock, egg noodles and bay leaf.

3. Raise heat to high and bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Season with salt and pepper to taste.



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

Friday, January 10, 2014

Bang Bang Shrimp



'Bang Bang Shrimp'
Source: Adapted from Cinnamon Spice and Everything Nice

Ingredients

1/2 cup mayonnaise
1/3 cup sweet chili sauce
1 teaspoon rice vinegar

Breading:

1 1/4 cup all-purpose flour; divided
2 eggs, beaten
1/4 cup milk
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
oil for deep frying
16 to 18 medium shrimp, peeled and deveined

Directions

1. In a small bowl whisk the sauce ingredients together. Cover and refrigerate.

2. Add 1/2 cup flour to a shallow bowl. In a separate shallow bowl whisk the eggs and milk together.

3. In a large zip-lock bag combine the remaining flour, panko, salt, pepper and all the spices.

4. One at a time coat the shrimp with the flour then dip in the egg allowing excess to drip off. Drop each shrimp into the breading bag and shake until completely coated. Remove from the bag and set a large plate in one layer. Refrigerate 20 minutes.

5. Heat 1 - 2 inches of oil in a large deep skillet. Fry the shrimp in batches for 3 to 4 minutes or until golden brown. Drain on a wire rack or paper-towel lined plate.

6. Once all the shrimp are fried you can either mix them with 1/3 cup of the sauce or serve them with the dipping sauce on the side.



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

Wednesday, January 8, 2014

Slow Cooker Tater-Tot Casserole



'Slow Cooker Tater-Tot Casserole'
Source: Adapted from Tammilee Tips

Ingredients

1 pound ground beef, browned
1 can Rotel (mild or hot)
1 package of frozen Tater Tots (16 oz)
1 can Cream of Chicken Soup
1 small onion, chopped
2 cups cheddar cheese, shredded

Directions

1. Brown the beef and add in chopped onion and Rotel.

2. Pour beef and onion mixture into the bottom of a greased slow cooker.

3. Mix in the soup and place the tater-tots across the top

4. Cover and cook on LOW for 2-3 hours.

5. 30 minutes before serving, top with shredded cheese.



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

Monday, January 6, 2014

Margherita Chicken



'Margherita Chicken'
Source: Adapted from Taste And Tell Blog

Ingredients

3 plum tomatoes, diced
3 tablespoons chopped fresh basil
2 tablespoons chopped red onion
4 tablespoons olive oil, divided 
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
4 boneless, skinless chicken breasts
2 eggs, lightly beaten
1 1/4 cups panko
1 fresh mozzarella ball, cut into slices (6 oz)

Directions

1. In a medium bowl, combine the tomatoes, basil, red onion, 1 tablespoon of the olive oil and vinegar. Season with the salt and pepper.

2. Place the remaining 3 tablespoons of oil in a large pan and heat over medium heat.

3. Place the eggs in a shallow dish, and the panko breadcrumbs in a large zip-lock bag. Dip each chicken breast into the eggs to coat, then drop into the panko bag. Shake the bag to fully coat the chicken.

4. Cook the chicken in the hot olive oil until crisp on both sides and cooked through, about 5 minutes per side.

5. Once cooked, top each piece with a slice of mozzarella. Cover the pan and cook just until the cheese is melted, 3-5 minutes.

6. Plate the chicken and top with the tomato basil mixture.



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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