Outback Steakhouse Alice Springs Chicken and Honey Mustard Recipe

or as our family calls it-"I LOVE YOU CHICKEN"

Ingredients:

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• seasoning salt
• 6 slices bacon, cut in half
• 1/4 cup mustard
• 1/3 cup honey
• 2 tablespoons mayo
• 1/2 tablespoon dried onion flakes
• 1 tablespoon cooking oil
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby/Jack cheese

Directions:

Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.  Cook bacon in a large skillet until crisp.
In a small bowl, mix the mustard, honey, mayo and dried onion flakes.
Heat oil in a large skillet over medium heat.  Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned.  Move chicken to an 11×7 inch or 9×9 inch pan.
Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 20-25 minutes, or until cheese is melted and chicken is done.

**When my mom makes this, she makes tops each individual chicken breast with sauce, bacon, mushrooms, and cheese so it looks pretty . . . I made mine “casserole style” and just spread out the sauce, bacon, mushrooms, and cheese all over the place (I’m lazy like that). Either way, it tastes the same! 

Serve with honey mustard sauce.
Recipe from Amy’s Finer Things and sixsistersstuff.com

Honey Mustard Sauce Recipe

Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons prepared yellow mustard
• 1 tablespoon Dijon mustard
• 1/4 cup honey
• 1 tablespoon dried onion flakes
• 1/2 tablespoon lemon juice

Directions:

1. Mix the mayo, yellow mustard, Dijon mustard, honey, onion flakes and lemon juice together in a bowl. Cover and chill in refrigerator overnight. Serve with chicken.

Slow-Cooker Chicken Tortilla Soup

This also works well on the stove top-adjust cooking times.

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed (I use diced tomatoes)
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chili peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth, low sodium
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• Shredded cheese
• 7 corn tortillas
• vegetable oil

Directions

1.     Place chicken (you can put in frozen chicken breast and they will cook just fine then when you are ready to eat just cut up the chicken), tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

2.     In my version, I eliminate steps 3-5 and just cut the tortillas into strips and fry them, but this way is healthier, or substitute corn tortilla chips.

3.     Preheat oven to 400 degrees F (200 degrees C).

4.     Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

5.     Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips and cheese over soup.

Garnish with cilantro or avocado.

Thanks to Tabitha for this great recipe.

RATATOUILLE

1-medium onion diced                                   1-small bell pepper cut in small pieces (optional)

1/4 cup oil                                                     1 can diced tomatoes-most of juice drained (save for later)

1- zucchini, cut into 1/4 inch cubes                 1-small eggplant, peeled and cut into 1/4 inch cubes

1 clove garlic minced                                      1/2 tsp basil 

1/2 tsp oregano  

Large skillet with a lid or dutch oven.

Saute onion in oil until translucent. Add all the remaining ingredients. Cover and cook over medium heat for about 45 minutes, stirring occasionally, adding a little of the tomato juice if needed.

May be served hot or cold.