Tag: mushrooms

Homemade Version of Outback’s Alice Springs Chicken


While I was searching for honey mustard dressing recipes a couple of weeks ago, I kept seeing Alice Springs chicken in the results, and had no idea what that was all about. Obviously, I had to check it out, and discovered it’s a “famous” dish served at Outback Steakhouse. I mean, I know all about the Bloomin’ Onion, but hadn’t heard of this before, but am SOOO glad that I stumbled upon it! It definitely packs a bunch with amazing flavor!!

Homemade Alice Springs Chicken

Ingredients

Honey Mustard Marinade

  • 1/2 cup Grey Poupon Dijon mustard
  • 1/2 cup honey
  • 1 tsp. Canola oil
  • 1/2 tsp. lemon juice
  • 4 skinless, boneless chicken breast halves
  • 1 tbsp. Canola oil
  • 2 cups sliced mushrooms
  • Salt
  • Pepper
  • Paprika
  • 8 slices of bacon, cooked
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese

Directions

  1. Combine mustard, honey, 1 tsp. oil and lemon juice in a bowl using an electric mixer. Mix for about 30 seconds.
  2. Place chicken in a large ziploc bag and pour about 2/3 of marinade over chicken. Marinate in fridge for about 2 hours (or longer, if desired). Chill remaining marinade for later use.
  3. After chicken has marinated, preheat over to 375° F.
  4. Heat 1 tbsp. oil in a large skillet over medium heat, remove chicken from bag and sear on each side for 3-4 minutes until golden brown. Throw away bag with marinade in it. Remove from heat, and place chicken into a baking dish.
  5. In a small frying pan, sauté the mushrooms in a little butter.
  6. Brush each of the chicken breasts with the reserved honey mustard marinade, saving a little to serve on the side when the dish is finished.
  7. Season chicken with some salt, pepper and a dash of paprika.
  8. Place two pieces of cooked bacon crosswise on top of each chicken breast.
  9. Spoon 1/4 of the mushrooms on top of the bacon.
  10. Sprinkle 1/4 cup of the Monterey Jack cheese, then 1/4 cup of Mozzarella on top of each piece of chicken.
  11. Bake for 7-10 minutes, or until cheese is thoroughly melted and bubbly.

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Artichoke, Mushroom and Spinach Lasagna


I woke up yesterday, yearning to make a meatless/veggie lasagna. I have no idea why this particular dish was pinpointed as the object of my affection, but knew I HAD to make it. I perused some of my saved recipes, and came across a few that looked delicious. So, I took one, altered it quite a bit and came up with this one, which I thought was amazingly scrumptious. I tried to be conscientious of the exact measurements I used… hopefully, that’s the case 😉

Artichoke, Mushroom & Spinach Lasagna

Ingredients

  • 2 tbsp. butter or olive oil
  • 9 no-boil lasagna noodles
  • 1/2 onion, chopped
  • 1/2 cup fresh mushrooms, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz.) can vegetable broth
  • 1 tbsp. fresh rosemary, chopped
  • 2 tbsp. fresh basil, chopped
  • 1 (14 oz.) can marinated artichoke hearts, drained and chopped
  • 1 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry
  • 1 (28 oz.) jar tomato pasta sauce
  • 1 (15 oz.) container Ricotta cheese
  • 1 egg
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 3 cups shredded mozzarella cheese, divided
  • 1 (4 oz.) package herb and garlic feta, crumbled

Veggie Lasagna

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put butter or olive oil in a large skillet and heat on medium-high.
  3. Sauté onion, garlic and mushrooms for 5 minutes, or until onion is tender-crisp.
  4. Stir in broth, rosemary and basil, and bring to a boil.
  5. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
  6. Mix together, ricotta, egg, 2 cups of mozzarella cheese, salt and pepper in a bowl.
  7. Spread 1/4 of the sauce mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
  8. Add some big dollops of the ricotta/mozzarella mixture (using half) on top of the noodles, then more of the sauce.
  9. Repeat layers 2 more times, ending with sauce mixture and remaining mozzarella cheese. Sprinkle crumbled feta on top.
  10. Bake, covered, for 40 minutes. Uncover, and bake 10 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Cut Lasagna

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Beef Wellington


Happy New Year (a bit belated)! I realized that it’s been over a month since I added some new, delicious recipes on here, so I’ll start off 2012 with this exquisite taste bud pleaser that I made for Christmas dinner in Florida. My only regret is I didn’t stick a big slice in my bag to take home with me when I left the following day to return back to California. Guess I’ll have to make it again in the near future 😉

Fresh out of the oven

The traditional Beef Wellington is made with liver paté, which I opted to substitute a mixture of chopped onions, mushrooms, and a herb cheese pesto instead. Truly mouth-watering!

Ingredients

  • 1 beef tenderloin (2 – 2 1/2 lbs.)
  • Ground black pepper (optional)
  • 1 egg
  • 1 tbsp. butter
  • 1 tbsp. water
  • 2 cups finely chopped mushrooms
  • 1 medium onion, finely chopped (about 1/2 cup)
  • 1/2 cup tightly packed fresh basil leaves
  • 1/2 cup tightly packed fresh parsley leaves
  • 1/4 cup Parmesan cheese
  • 3 tbsp. olive oil
  • All-purpose flour
  • 1 sheet Pepperidge Farm® Puff Pastry Sheets, thawed

Directions

  1. Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130°F. Cover the pan and refrigerate for 1 hour.
  2. Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork.
  3. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
  4. Combine the 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Process until smooth.
  5. Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture and pesto onto the pastry sheet to within 1-inch of the edge. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
  6. Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F.
Recipe adapted from Pepperidge Farms®

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