I am a self-proclaimed foodie. I'm not a foodie like my sweet friend Katie over at Dish and Dishes who has written a book, Food Lovers' Guide to Oklahoma, and has her own segment on TV in Oklahoma City. I'm more of a foodie in the sense that I like to eat food. Eh. Okay, that and I do like to try new recipes, look for new recipes and share new recipes with my friends on Facebook. Katie really has it made. She gets paid for her foodiness. All I get are a lot of "likes" on Facebook. LOL! No really, it absolutely makes me smile when I have a friend come post on my "wall" that they tried a recipe I shared or when one comes and tells me they need dinner ideas. My husband says I need to figure out how to install a Paypal button on each post. He's so funny. No, seriously, anyone know how I can do that?!? :)
I've got two recipes I want to share with you. The main dish, Outback's Alice Springs' Chicken, was a huge hit by everyone in my family. The cooked cabbage is only loved by my teenager and myself. We seriously love cooked cabbage so when one of my Facebook friends posted about her cooked cabbage I couldn't help but beg for the recipe. She was kind of enough to share it and she's given me permission to share it as well.
Outback's Alice Springs' Chicken
Recipe:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.
source: http://debrapate.blogspot.com/2012/01/outback-steakhouse-alice-springs.html
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.
source: http://debrapate.blogspot.com/2012/01/outback-steakhouse-alice-springs.html
The chicken was very easy to put together. I made it even easier by buying thin-cut chicken breasts. That eliminated me pounding the heck out of the breasts. I did make a bit of an error. I forgot that I was going to need the bacon grease to brown the chicken in. I ended up throwing my cabbage in the bacon grease. I should have divided it. Oh, well. It didn't matter. I used a little coconut oil in the skillet and browned the chicken. I don't think it probably made a lick of difference. But, just in case you make these two dishes at the same meal, you might want to remember that.
Cooked Cabbage
Ingredients
•3 slices of bacon
•4 tablespoons of butter, divided
•1 cup of chopped onion
•1 medium to large head of cabbage, chopped (about 10 to 12 cups)
•1 teaspoon of kosher salt
•1/4 teaspoon of freshly cracked black pepper
•1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
•2 teaspoons of apple cider vinegar, optional
•Dash dried red pepper flakes, optional
Instructions
Chop the bacon and cook until the fat is rendered. Add 2 tablespoons of the butter and the onion and saute about 4 minutes. Add a splash of water to the bottom of the skillet to deglaze the browned bits in the bottom. Add half the cabbage, salt, pepper and Cajun seasoning, and stir. Add the remaining cabbage, stir, reduce to a low simmer, cover and cook for about 30 minutes, or until cabbage reaches the desired consistency, stirring several times. Stir in the remaining 2 tablespoons of butter and the cider vinegar. Adjust the salt and pepper if needed.
