Monday, January 25, 2016

Chicken Broccoli Mac & Cheese

'Chicken Broccoli Mac & Cheese'
Source: Adapted from Cooking Light


6 oz uncooked spiral or elbow macaroni
3 cups broccoli florets
2 tablespoons chopped bacon
1 shredded rotisserie chicken
1 teaspoon salt, divided
1 tablespoon minced garlic
1 1/4 cups milk
1 cup chicken stock
1/4 cup plus 1 teaspoon all-purpose flour
5 oz sharp cheddar cheese, shredded (about 1 1/4 cups)


1. Preheat broiler to high.

2. Cook pasta according to package directions. Add broccoli to pot during the last 2 minutes of cooking. Drain.

3. Place chicken in a high-sided pan and sprinkle with 1/4 teaspoon salt. Add garlic and heat on medium heat, stirring occasionally.

4. In a small bowl, whisk together remaining 3/4 teaspoon salt, milk, stock, and flour. Add milk mixture to the cooked pasta and bring to a boil, stirring frequently. Cook 2 minutes or until thickened.

5. Add pasta mixture and 2 ounces cheese to the chicken and stir to combine. Place the chicken/pasta/broccoli mixture into a greased 13 x 9 in baking dish.

6. Sprinkle the top with the remaining 3 oz cheese and the bacon pieces. Broil 2 minutes or until cheese melts and just begins to brown.


All Images Copyrighted © 2016 The Kitchen Life of a Navy Wife

Thursday, January 14, 2016

Chicken Madeira

'Chicken Madeira'
Source: Adapted from Chew Out Loud


4 skinless chicken breast 
salt and pepper
5 Tbspn olive oil, divided
1 cup shredded mozzarella cheese

For the Sauce:

2 Tbspn olive oil
8 oz fresh white mushrooms, sliced
3 cups madeira wine (almost a full bottle)
4 cloves minced garlic
2 cups beef broth
2 Tbspn cornstarch dissolved in 2 Tbspn of the beef broth
1 Tbspn salted butter
1/4 tsp black pepper


1. Flatten chicken breasts to an even 1/4 inch thickness . Lightly sprinkle both sides of each chicken breast with salt and pepper.

2. In a large skillet, heat 3 tablespoons of olive oil over medium heat until hot. Place chicken breasts in skillet and cook 3-4 minutes per side, until browned on both sides and no longer pink. 

3. Transfer cooked chicken to a baking pan and cover to keep warm.

4. In the same skillet (do not clean), heat 2 tablespoons of olive oil over medium heat. Add mushrooms and stir 1-2 min. Add the remaining sauce ingredients. Stir and bring sauce to a boil. Immediately reduce heat to a simmer.

5. Simmer 20 minutes or until sauce is reduced by one-fourth of its original volume and has thickened.

6. Turn on broiler and place chicken on a backing sheet. Sprinkle mozzarella cheese evenly on top of chicken breasts and broil 3-4 minutes or until cheese has melted.

7. Serve chicken immediately, topped with the Madeira sauce.


All Images Copyrighted © 2016 The Kitchen Life of a Navy Wife

Wednesday, January 6, 2016

Southwest Chicken Pasta

'Southwest Chicken Pasta'
Source: Adapted from Dinners Dishes and Desserts


1 (16 oz) package Penne Pasta
12 oz chicken, diced
1/2 cup onion, diced
2 cloves garlic, minced
12 oz package frozen corn
1 (15 oz) can black beans, drained and rinsed
1/2 cup sour cream
1/4 cup plain Greek yogurt
2 Tbls taco seasoning
1 lime
1 cup tomatoes, diced
1 avocado, diced
Cheddar Cheese


1. Cook pasta according to package directions.

2. Meanwhile in a large skillet brown chicken. Add onion and garlic, and cook until soft. Stir in corn and black beans. Heat until the chicken is fully cooked, and everything is hot.

3. In a medium bowl combine sour cream, yogurt, juice of 1 lime, and taco seasoning.

4. Once pasta is cooked, drain and add to the chicken mixture. Remove pan from heat, and mix in the sour cream mixture. Stir in diced tomatoes and avocado.
Serve topped with cheddar cheese and parsley.


All Images Copyrighted © 2016 The Kitchen Life of a Navy Wife

Monday, January 4, 2016

Bang Bang Shrimp Tacos

'Bang Bang Shrimp Tacos'
Adapted from: All Recipes


1/2 cup mayonnaise
1/4 cup sweet chili sauce
3 dashes Sriracha hot chili sauce
1/2 cup cornstarch
1 pound uncooked medium shrimp, peeled and deveined
oil for frying
Shredded lettuce
1 bunch green onion, chopped
8 small flour tortillas


1. Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a small bowl. Set aside.

2. Place cornstarch in a large zip-lock bag. Drop shrimp into the bag and shake to coat.

3. Heat oil in a deep-fryer or large skillet. Place shrimp into the skillet and cook until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain.

4. Place cooked shrimp in a bowl and pour chili sauce mixture over the shrimp. Toss gently to coat.

5. Heath flour tortillas in microwave for 10-15 seconds. Fill with shredded lettuce and cooked shrimp. Top with green onion and serve immediately.


All Images Copyrighted © 2016 The Kitchen Life of a Navy Wife

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