Wednesday, December 30, 2015

Loaded Chicken and Potatoes

'Loaded Chicken and Potatoes'
Source: Adapted from Singing Through The Rain


1 lb chicken tenders, cubed
6-8 medium red potatoes, cut in 1/2″ cubes
1/3 cup olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce **OR** 1/2 cup BBQ Sauce


2 cups Mexica blend cheese
1 cup crumbled bacon
1 cup diced green onion


1. Heat oven to 400 degrees. Spray a 9 x 13″ baking dish with cooking spray.

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and BBQ sauce (or hot sauce). Add the potatoes and chicken and stir to coat. Spread evenly into the prepared baking dish.

3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until crispy, and browned on the outside.

4. Once the potatoes and chicken are fully cooked, remove from the oven and top with the cheese, bacon, and green onion.

5. Return casserole to the oven and bake for 5 minutes or until cheese is melted.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Monday, December 21, 2015

Baked Salmon with Maple Syrup Mustard

'Baked Salmon with Maple Syrup Mustard'
Source: Adapted from Karmelowy


1/3 cup maple syrup
3 tablespoons Dijon mustard
1 teaspoon apple cider vinegar
1/2 teaspoon finely chopped fresh thyme leaves
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 salmon fillets
olive oil
salt and ground black pepper


1. Heat oven to 375.

2. Place the first 6 ingredients in a medium saucepan. Stir and bring to a boil. Cook for 3-4 minutes and set the glaze aside.

3. Rinse each salmon fillet and pat dry with a paper towel. Brush each fillets with olive oil and sprinkle generously with salt and pepper.

4. Place salmon skin-side down on a greased foil-lined baking sheet. Brush half the glaze over each fillet and bake for about 10-12 minutes. Brush the rest of the glaze over each fillet and continue baking for another 10 minutes or so (longer for thicker fillets). Serve immediately.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Monday, December 14, 2015

One Pan Balsamic Chicken and Veggies

'One Pan Balsamic Chicken and Veggies'
Source: Adapted from Cooking Classy


1/4 cup + 2 Tbsp Italian salad dressing
3 Tbsp balsamic vinegar
1 1/2 Tbsp honey
1/8 tsp crushed red pepper flakes (more or less to taste)
1 1/4 lbs chicken breast tenderloins
2 Tbsp olive oil
Salt and black pepper
1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces
1 1/2 cups shredded carrots
1 cup grape tomatoes, halved


1. In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.

2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through.

3. Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet.

4. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate with the chicken.

5. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat). Serve.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Friday, December 4, 2015

Cornbread Taco Bake

'Cornbread Taco Bake'
Source: Adapted from The Country Cook


1 package Cornbread Mix (7 oz)
1/2 cup milk
1 egg
1 lb ground beef
1 packet taco seasoning
1/3 cup water
1 can Mexicorn, drained (11 oz)
1 can Rotel, drained (10 oz)
2 cups sour cream
2 cups shredded Mexican cheese blend, divided
1/2 cup chopped green onions

Optional Toppings

shredded lettuce
sliced olives
diced tomatoes
taco sauce


1. Heat oven to 350. Combine cornbread mix with milk and egg. Stir well.

2. Pour batter into greased 9 x 9 baking dish (or 2 1/2 quart casserole) and bake 15 minutes.

3. Meanwhile, cook ground beef until no longer pink, drain. Stir in taco seasoning and 1/3 cup water. Add Mexicorn and Rotel. Stir well and simmer for a couple of minutes.

4. Once cornbread is cooked, remove from oven and top with ground beef mixture.

5. In a medium bowl, combine sour cream, ONE cup of shredded cheese and green onion. Gently spread the sour cream mixture on top of the ground beef mixture. Sprinkle with remaining cup of shredded cheese.

6. Bake for 25 minutes or until heated through and cheese is melted. Allow to cool for a few minutes, then slice and serve. Top with optonial toppings if desired.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Tuesday, December 1, 2015

Slow Cooker Mac & Cheese

'Slow Cooker Mac & Cheese'
Source: Adapted from Rachel Cooks


1 box (16 oz) elbow pasta
4 tablespoons butter, melted
3 oz cream cheese
2 cups milk
12 oz evaporated milk
1/2 cup sour cream
2 eggs, beaten
3/4 teaspoon ground mustard
pepper to taste
8 oz sharp cheddar shredded cheese, grated
8 oz provolone, grated


1. Cook pasta according to directions to al dente (it will cook more in the slow cooker so don’t over-boil it).

2. Drain and pour into a large greased slow cooker.

3. Melt butter and cream in a large saucepan over medium heat, whisking until both are melted. Stir in milk, evaporated milk, sour cream and whisk until combined.

4. Remove from heat, slowly whisk in eggs (you don't want them to scramble, so add slowly and whisk constantly), ground mustard, and pepper. Stir in cheeses.

5. Pour mixture over cooked macaroni and stir to combine cheese and pasta.

6. Cover and cook on LOW for 2 hours. Switch to warm until ready to serve. 


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Tuesday, November 24, 2015

Spinach and Artichoke Mac and Cheese

'Spinach and Artichoke Mac and Cheese'
Source: Adapted from Damn Delicious


1 (6 oz) box organic Pasta Shells & White Cheddar Cheese
3 cups baby spinach, chopped
1 (14 oz) can artichoke hearts, drained and chopped
1/4 cup Milk
1/4 cup Greek yogurt (or sour cream)
1/4 cup freshly grated Parmesan
2 tablespoons butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper, to taste
1/2 cup Panko


1. Prepare pasta according to package directions.

2. Working quickly, stir in spinach, artichoke hearts, milk, Greek yogurt (or sour cream), Parmesan, butter, garlic powder and onion powder until the spinach has wilted; season with salt and pepper, to taste.

3. Heat Panko in a large skillet over medium high heat...drizzle with a bit of olive oil if desired.

4. Cook panko, stirring continuously, until browned and toasted (about 3 minutes).

5. Serve pasta immediately, sprinkled with Panko.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Thursday, November 19, 2015

One-Pot Cheeseburger Casserole

'One-Pot Cheeseburger Casserole'
Source: Adapted from Number 2 Pencil


1 tablespoon olive oil
1/2 of a large yellow onion, diced
1.5 lbs lean ground beef
2 teaspoon season salt, or salt and pepper to taste
1 28 oz can chopped tomatoes
1 8 oz can tomato sauce
2 cups chicken broth
2 cups water
1/4 cup ketchup
2 teaspoons dijon mustard
1 pound rotini (spiral) pasta
2 cups shredded cheddar cheese
Freshly diced tomato
Green onions, sliced


1. Heat olive oil in a large pot and sautee yellow onions until softened over medium heat.

2. Increase heat to high and add ground beef. Season with salt and pepper (or season salt) and cook until meat is browned. Drain.

3. Add canned tomatoes, tomato sauce, chicken broth, water, ketchup, mustard, pasta and additional teaspoon of season salt to the pot and bring mixture to a boil.

4. Turn heat back down, cover and let simmer for 15-20 minutes, or until pasta is tender.

5. Once pasta is cooked, remove from heat and stir in 1 cup of shredded cheddar cheese. Sprinkle additional cup of shredded cheese on top and re-cover pot with lid until cheese is melted

6. Serve and top with your choice of toppings (tomato, green onions, lettuce, etc.)


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Thursday, November 12, 2015

Ground Turkey Sweet Potato Skillet

'Ground Turkey Sweet Potato Skillet'
Source: Adapted from Primavera Kitchen


2 Tbsp extra-virgin olive oil
1 lb ground turkey
1 tsp garlic, minced
1/2 cup onions, diced
1/2 cup yellow pepper, diced
1 1/2 cup sweet potato, diced
Salt and pepper to taste
A pinch of chili pepper
1/2 cup shredded mozzarella cheese
Fresh parsley for garnishing


1. In a large skillet, heat olive oil over medium high heat.

2. Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes.

3. Add onions and yellow peppers and cook until onions are gold brown.

4. Add the sweet potato, chili pepper, salt and pepper. Cover the skillet and cook until the potatoes are tender, stirring occasionally (about 10-15 minutes). If necessary, add more olive oil.

5. Once the sweet potato is tender, sprinkle shredded mozzarella cheese over top and allow to melt (about 3-5 minutes). Sprinkle with fresh parsley and serve.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Thursday, November 5, 2015

Fish Tacos with Mango Salsa and Avocado Sauce

'Fish Tacos with Mango Salsa and Avocado Sauce'
Source: Adapted from Annie's Eats



2 Tbsp. freshly squeezed lime juice
2 Tbsp. olive oil, plus more for cooking
3 Tbsp. minced cilantro (or parsley)
1/4 tsp. cumin
1/4 tsp. ground chipotle powder
2 cloves garlic, minced or pressed
Salt & pepper, to taste
1.5 lbs. white fish (halibut or tilapia)
flour tortillas


2 mangos, pitted, peeled and diced
1/3 cup diced red bell pepper
1/4 cup finely chopped red onion
1 Tbsp. minced fresh cilantro (or Parsley)
Juice of one lime
Pinch of salt


1 avocado, split and pitted
1/2 cups sour cream
1 clove garlic, minced or pressed
Juice of 1 lime
salt & pepper to taste


1. Prepare the marinade: Combine the lime juice, olive oil, cilantro (or parsley), cumin, chipotle and garlic in a large zip-lock bag. Season with salt and pepper. Place the fish in the bag and turn to coat so the fish is fully covered in the marinade. Refrigerate for 30 minutes.

2. Prepare the Salsa: Combine all the salsa ingredients in a medium bowl and toss until evenly mixed. Cover and set aside.

3. Prepare the sauce: Combine all the sauce ingredients in a food processor or blender. Process until smooth.

4. Drizzle olive oil in a large skillet and heat over medium-high heat. Add the fish in a single layer and cook, turning only once, until cooked through (135-145 degree internal temp). Transfer fish to a plate and coarsely chop with a fork.

5. Assemble tacos: Top flour tortillas with fish, mango salsa and drizzle with avocado sauce. Serve immediately.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Monday, November 2, 2015

Chicken Broccoli Mushroom Stir-Fry

'Chicken Broccoli Mushroom Stir-Fry'


1 lb boneless skinless chicken breast, cut into 1 inch pieces
1/4 cup all-purpose flour
1 cup chicken broth/stock
1/4 cup honey
1/4 cup soy sauce
1/2 Tbsp fresh ginger, peeled and grated
2 medium garlic cloves, grated
2 tsp sesame oil
2 Tbsp olive oil, divided
6 cups broccoli florets (thaw if using frozen)
1 small onion, sliced
12 oz white button mushrooms, sliced


1. In a medium bowl, toss chicken breast with flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl - you'll use it for the sauce).

2. Prepare the sauce: In the bowl with the remaining flour, add the chicken broth, honey, soy sauce, grated ginger, garlic and sesame oil. Whisk until smooth ans set aside.

3. Heat a wok or large skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from the pan and set aside.

4. Add another 1 Tbsp of oil to the same pan. Once oil is hot, add the broccoli, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender.

5. Whisk the sauce again then pour it over the vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if desired.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Wednesday, October 28, 2015

BBQ Pulled Pork Nachos

'BBQ Pulled Pork Nachos'
Source: Adapted from Katie's Cucina


1/2 cup baked beans (any flavor)
1 container Lloyd's pulled pork (18 oz)
1/2 bag of tortilla chips
1 cup shredded cheddar
1/4 cup bleu cheese crumbles
1 tablespoon red onion, thinly sliced
2 tablespoons barbecue sauce (any kind)
chopped green onions for garnish


1. Heat oven to 350.

2. Heat pulled pork ad baked beans according to package directions. In a medium bowl, mix the heated pork and beans together.

3. Meanwhile, lay chips out on a large foil-lined baking sheet. Generously sprinkle the chips with the pulled pork/baked beans mixture. Sprinkle on the shredded cheddar cheese and bleu cheese. Top with red onions.

4. Bake for 5 minutes at 350 degrees, followed by a high broil for 1 minute until cheese is golden brown and bubbly.

5. Remove from the oven and drizzle barbecue sauce on top and garnish with chopped green onions. Serve immediately.


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

Thursday, October 22, 2015

One Pan Fall Chicken Dinner

'One Pan Fall Chicken Dinner'
Source: Cooking Classy


4 - 5 (6 - 7 oz) chicken thighs
4 Tbsp olive oil, divided
1 1/2 Tbsp red wine vinegar
3 cloves garlic, minced
1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
Salt and freshly ground black pepper
1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
1 lb Brussels sprouts, sliced into halves
2 fuji apples, cored and sliced into half moons about 3/4-inch thick
2 shallot bulbs, peeled and sliced about 1/4-inch thick
1/2 package cooked, chopped bacon pieces


1. Heat oven to 450 degrees.

2. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.

3. Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste.

4. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon evenly over veggie/fruit mixture. Roast in heated oven until chicken and veggies are golden brown, 30-35 minutes..

5. Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Monday, October 12, 2015

Open Faced Crab Melt

Open Faced Crab Melt
Source: Kraft Recipes


2 cans (6 oz. each) crabmeat, drained, flaked
3 green onions, chopped
1/4 cup chopped red peppers
1/4 cup mayonnaise
1 Tbsp. Dijon Mustard
6 slices sourdough bread (1/2 inch thick), toasted
1 cup loosely packed baby spinach leaves
3 slices Colby Jack Cheese, cut in half diagonally


1. Heat broiler. In a large bowl, combine the first 5 ingredients

2. Place toast slices in single layer on foil-covered baking sheet; top with spinach, crab mixture and cheese.

3. Broil, 6 inches from heat for 2 minutes, or until cheese is melted.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Tuesday, September 29, 2015

Rosemary and Thyme Pot Roast

'Rosemary and Thyme Pot Roast'
Source: Cooking Light


1 (3 lb) boneless chuck roast or beef shoulder
2 Tbsp, olive oil
Salt and pepper
1 large yellow onion, chopped
3 cloves garlic, minced
1 (14.5 oz) can beef broth
3/4 cup dry red wine (optional)
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 lbs yukon gold potatoes, diced
6 medium carrots, peeled and chopped


1. Heat oven to 275 degrees.

2. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.

3. Remove roast to cutting board (or plate)...add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.

4. Return roast to pan, pour beef broth and (optional) red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to the oven and cook 2 hours.

5. Remove from oven...add carrots and potatoes to pot and season with salt and pepper. Return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.

6. Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Wednesday, September 23, 2015

Macaroni and Cheese Stuffed Meatloaf

'Macaroni and Cheese Stuffed Meatloaf'
Source: Adapted from Kraft Recipes


1 blue box of Macaroni & Cheese Dinner 
1.5 lb. ground beef
1/2 cup finely chopped onions 
1/4 cup panko
1 egg
1/3 cup A.1. sauce, divided
1 package (8 oz) shredded sharp cheddar cheese, divided
1/4 cup ketchup


1. Heat oven to 350. Prepare mac and cheese as directed on package.

2. Meanwhile, in a large bowl, mix meat, onions, panko, egg and 2 Tbsp. of the A.1. just until blended.

3. Pat the meat mixture into a 10x8-inch rectangle on a sheet of parchment paper.

4. Reserve 1/2 cup of the shredded cheddar. Mix remaining cheddar with the prepared mac and cheese. Spread over the meat mixture, leaving about an inch boarder all the way around.

5. Roll up the rectangle, starting at one of the long sides and removing parchment as meatloaf is rolled; press ends and edges of meatloaf together to seal.

6. Use parchment to transfer the loaf, seam side down, to a 13x9-inch baking dish sprayed with cooking spray. Discard parchment.

7. Bake for 25 min.

8. Whisk ketchup and remaining A.1. until blended; spoon over-top the loaf. Sprinkle with reserved cheddar.

9. Bake an additional 10 min. or until done (160ºF). Let stand 10 min. before slicing to serve.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Tuesday, September 22, 2015

Honey Chipotle Chicken Crispers

'Honey Chipotle Chicken Crispers'
Source: Adapted from Le Creme De La Crumb


1-2 lbs boneless skinless chicken tenders
1 cup flour
2 cups panko bread crumbs
1 teaspoon each salt and pepper
2 eggs, lightly whisked


1/3 cup honey
1/2 cup sugar
2 teaspoons chipotle adobo sauce
1 tablespoon hot sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup ketchup
1 tablespoon white vinegar
1/3 cup cold water + 2 tablespoons corn starch


Ranch dressing for dipping


1. Heat oven to 400. Cover a large baking sheet with foil and spray with cooking spray.

2. Whisk together flour, salt and pepper in a shallow dish. Place bread crumbs in a second dish, and eggs in a third.

3. Coat the chicken first with flour then dip into the egg, turning to coat. Roll each piece in the panko, covering well.

4. Place chicken strips in a single layer on prepared baking sheet. Bake 8-10 minutes, then flip strips over and bake another 8 minutes. Remove from oven.

5. Meanwhile, prepare the sauce. Add all ingredients EXCEPT for water and corn starch to a large sauce pan and bring to a gentle boil, whisking throughout.

6. Whisk together cold water and corn starch until corn starch is dissolved. When sauce reaches a boil, add corn starch-water mixture and whisk until sauce thickens. Reduce heat to low.

7. When chicken strips are finished baking, dip chicken strips in sauce, tossing to coat. Serve warm with ranch dressing for dipping if desired.


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

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