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

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