Alice Springs Chicken

Scott absolutely L-O-V-E-S the Alice Springs Chicken at Outback.  Tried this recipe just for him and it was a keeper!
 

Honey Mustard Marinade:
-1 cup Grey Poupon Dijon mustard
-1 cup honey
-1/2 cup mayonnaise
-1 teaspoon lemon juice

Chicken:
-4 skinless, boneless chicken breast halves
-1 Tbsp. vegetable oil
-2 cups sliced mushrooms (10-12 mushrooms)
-2 tablespoons butter
-Salt and pepper
-Paprika
-8 slices bacon, cooked
-1 cup shredded Monterey Jack cheese
-1 cup shredded Cheddar cheese
-2 teaspoons finely chopped fresh parsley (I use dried)
 

Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours. Chill the remaining marinade until later. **I typically cut the above marinade recipe in half and marinate the chicken in all of it. I don't use the extra marinade as a sauce. ** 

After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in.   Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).

Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.

Season the chicken with salt, pepper and paprika ( I am usually pretty generous with the paprika, I love the flavor). Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.

Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.

Recipe courtesy of ZipList.com.

Macaroni & Cheese

 

Here's my go to mac and cheese recipe...adapted from a Martha Stewart recipe. 

You can easily divide this recipe in half.  Use a 1 1/2-quart casserole dish (9X9) if you do.

-6 pieces bread cut in cubes (I use 3 sleeves crushed Ritz crackers for the topping instead)
-8 tablespoons (1 stick) unsalted butter, plus more for dish
-5 1/2 cups milk
-1/2 cup all-purpose flour
-2 teaspoons kosher salt
-1/4 teaspoon freshly grated nutmeg
-1/4 teaspoon freshly ground black pepper
-1/4 teaspoon cayenne pepper
-4 1/2 cups (about 18 ounces) grated sharp white cheddar
-2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
-1 pound elbow macaroni
-12 sliced of bacon, cooked crisply and chopped (my addition)

 Heat the oven to 375 degrees. Butter a 3-quart casserole dish (9X13); set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. **As mentioned about, I used crushed Ritz crackers instead of bread for the breadcrumbs.  Combine Ritz crackers with the butter and set aside.

In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. **I typically use pecorino Romano since it's half the price of Gruyere.  Set cheese sauce aside.

Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs or cracker crumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Reindeer Noses

This is our new favorite Christmas treat.  I hate baking...I burn everything.  These are so easy and YUMMY.  How can you go wrong with chocolate and pretzels?  The kids think they are fantastic and loved their job of unwrapping all the kisses. 

-Waffle shaped pretzels (I use a one pound bag of Snaps made by Snyders)
-Hershey Kisses and/or Hugs (I use 3 bags, 11 ounces each)..you can also use a chocolate melt if preferred
-Green and Red M & M's

Preheat your oven to 225 degrees. Now, spread the round pretzels on a cookie sheet so that they lie flat. Place unwrapped kiss on each pretzel.

Place the cookie sheet into your oven. Allow the kisses to melt.  It will take about 5 minutes depending on your oven. If you press on the kiss and it squishes all the way down, they’re ready. Take them out.

Now, press one M & M into each kiss. Push them around a little so that chocolate touches all of the edges of the pretzels.

I saw another version of these made with a Rolos instead of Hershey's kiss and then a Pecan on top.  Oh my, I will have to try those next year!