Alice Springs Chicken

Ok, so many have told me to start a recipe blog... So here goes.... I will start by telling you a little about me and my family. I am a mom of 6! Married to the best guy ever who loves to explore the world of food too, so together we try all sorts of recipes that we find EVERYWHERE! We live in NE Georgia and love the simple, slower lifestyle that this area offers us. I really like to emulate my restaraunt favs. It derives from the fact that we have such a large family and most times it is just NOT cheap for us all to go out to dinner often! And the fact that I cannot stand to take the kiddos out for a dinner that the will not eat that I can make for them just as good, and cheaper at home! So, I don't really know where to start except for tonights dinner. As I come across older recipes that I have made I will try to post them here for you to enjoy. I am going to also rate each recipe and let you know how my kids liked it!! Hope you like some of them and can make and enjoy them with your family too!!!!



Tonights Dinner was a HUGE HIT! 8/15/10



Alice Springs Chicken (Outback) and Roasted Asparagus with Fresh Grated Parmesan

Ingredients:

Honey Mustard Marinade:

1/2 cup Grey Poupon Dijon Mustard

1/2 cup honey

1-1/2 tsp veg. oil

1/2 lemon juice

4 skinless, boneless chicken breast halves

1 tbsp veg oil

2 cups sliced mushrooms, (10-12 mushrooms)

2 tbsp butter

1 tsp salt

1 tsp pepper

1 tsp paprika

8 slices bacon, cooked

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

2 tsp finely chopped fresh parsley

MAKE IT:

Use and electric mixer to combine the Dijon mustard, honey, 1 1/2 tsp oil, and lemon juice in a small bowl. Whip the mixture for about 30 seconds.

Pour about 2/3 of the marinade over chicken nad marinate them, covered, in the fridge for about 2 hours. Chill the remaining marinade until later.

After the chicken has marinated, preheat the oven to 375 F and heat up and ovenproof frying pan large enough to hold all 4 breasts and 1 tbsp of oil over medium heat. Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in in the pan.

As the chicken is cooking, in a small frying pan, saute the sliced mushrooms in butter.

Brush each seared chicken breast with a little of the reserved honey mustard marinade ( NOT THE PORTION THE RAW CHICKEN WAS IN, THAT SHOULD HAVE BEEN DISCARDED!) being sure to save a little extra to serve on the side.

Season the chicken with salt, pepper, and a dash of paparika

Stack two pieces of cooked bacon, crosswise, on each chicken breast

Spoon 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of cheddar.

Bake the pan of prepared chicken 7-10 minutes or until the cheese is melted and bubbly.

Sprinkle each chicken with parsley. Put extra honey mustard into a small serving bowl.

ROASTED ASPARAGUS WITH FRESH GRATED PARMESAN

1 bunch fresh asparagus, snapped. ( take one asparagus, and hold both ends, bend until natural snap, do not force, cut all at this general length)

Fresh grated Parmesan cheese.

Coat asparagus with 1 tbsp Olive Oil, sea salt, and pepper. Roast in oven at 375F for 10 minutes. Top with cheese!!!! VOILA!!! My kids eat their weight in this stuff!!!!!!

Parmesan Rice

Make your desired amount of minute rice... add butter, fresh parmesan and fresh parsley to taste! DONE!

Hope Ya'll like this menu!!!!!!!!!