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!!
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
8 slices of bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
Combine mustard, honey, 1 tsp. oil and lemon juice in a bowl using an electric mixer. Mix for about 30 seconds.
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.
After chicken has marinated, preheat over to 375° F.
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.
In a small frying pan, sauté the mushrooms in a little butter.
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.
Season chicken with some salt, pepper and a dash of paprika.
Place two pieces of cooked bacon crosswise on top of each chicken breast.
Spoon 1/4 of the mushrooms on top of the bacon.
Sprinkle 1/4 cup of the Monterey Jack cheese, then 1/4 cup of Mozzarella on top of each piece of chicken.
Bake for 7-10 minutes, or until cheese is thoroughly melted and bubbly.
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 😉
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
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 😉
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!
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.
Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork.
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.
Combine the 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Process until smooth.
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.
Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F.