Thursday, August 21, 2008

Alice Springs Chicken (from Outback Steakhouse)

This is so yummy. It is a favorite of mine.

4 Chicken Breast (boneless, skinless)
Honey Mustard (recipe below)
6 pieces bacon, fried and sliced in 1/2
1/2 tsp McCormick Season All (I use more than this)
1 C. Sliced Mushrooms, if from can or jar make sure they are drained
3 C. Shredded Colby / Monterey Jack Cheese
Parsley for Garnish (yeah, right)

Rub raw chicken breast with Season All and set aside to marinate for about 1 hour. While the chicken is marinating, fry bacon until crisp and drain. Shred cheese and set aside. **This is as long as I have ever let the chicken marinate. I have never had the patience to wait the whole hour.

Saute chicken on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan and place in baking dish or on cookie sheet.

Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded cheese. Bake in oven heated to 350. Sprinkle with parsley and serve with extra honey mustard, if desired.

Honey Mustard:
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise

Blend all together until completely smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard is to your taste. **I ususally half this recipe and have plenty of honey mustard to coat my chicken.

Tuesday, August 12, 2008

Hot Corn Dip

I had this at our neighborhood cookie exchange party last year. Delicious!

Hot Corn Dip

Oven 350

2 T butter

3 ½ c fresh corn kernels (about 4-5 ears)

½ t salt

¼ t salt

¼ t pepper

1 c finely chopped yellow onions

½ c finely chopped red bell pepper

1/4 c chopped green onions (white and green parts)

1 jalapeno, seeded and minced

2 t minced garlic

1 c mayonnaise

8 oz Monterey Jack cheese, shredded

¼ t cayenne pepper


Preheat oven to 350

Melt 1 T of butter in a large, heavy skillet over med-high heat. Add corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Pour the corn into a mixing bowl.

Melt the remaining butter in the skillet and add the onions and bell peppers and cook stirring often until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic. Cook stirring 2 minutes or until veggies are softened. Pour the mixture into a bowl with the corn and let cool.

Add the mayo, 1 cup of grated cheese and the cayenne to the corn mixture and mix well. Pour into an 8” square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, about 10-12 minutes.

Serve hot with chips.

Monday, August 4, 2008

Mexican Chicken Crockpot Chowder

2 1/2 c. chopped, cooked chicken
1 can whole kernel corn
1 can condensed cream of potato soup
1 can diced green chile's, undrained
2 Tbsp snipped fresh cilantro
1 envelope taco seasoning mix
3 cups chicken broth
8 oz sour cream
4 oz jalapeño pepper cheese spread

In a crockpot, combine chicken, corn, soup, chile's cilantro, and taco seasoning. Stir in chicken broth.

Cover; cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.

Before serving, stir about 1 cup of hot soup into sour cream. Stir sour cream mixture and cheese into crockpot; cover and let stand 5 minutes.

Note: I never include the cilantro (not my favorite flavor) or the jalapeño pepper cheese spread(can't find it at the store).