Recipe Review: Alice Springs chicken

I modified this recipe from Fabulously Creative.  It’s a knockoff of the Outback steakhouse dish.

Cheese and bacon, seriously, how could you go wrong?  I cannot wait to make this for ODB.  WE LOVE BACON!

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

Lowry’s Seasoning Salt (I used Anita’s seasoning instead)

6 bacon slices

1/4 cup regular mustard (yellow)

1/3 cup honey (I didn’t really use this, I don’t like honey, any sweetener would work)

2 Tbsp. Mayonnaise

2 teaspoons dried onion flakes (didn’t have any, so I used garlic)

1 cup sliced fresh mushroom

2 cup shredded Colby/Jack cheese (I only used 1 cup and wish I had used 2, I actually went back and added the other cup after the fact, 1 cup over 6 servings isn’t much at all).

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.

*I actually put a bag of thawed cauliflower on the bottom of the dish to add some bulk.  It was divine!

Recipe review: Paleo gumbo

I’ve had Paleo Comfort Foods for a good while, like well over a year.  I decided recently to try a few more things.  Sometimes I get so caught up in the internet recipes  I forget about my cookbooks or tried and true foods.  Our latest trial, from a few weeks ago, was Paleo gumbo.   I know Dan loves gumbo and we both love cajun food, so it seemed like a good idea.  Plus I found shrimp on sale and I already had the sausage, buried in my freezer.  I have no idea when I bought that andouille, but when I found it, I knew I had to make gumbo!

Roux usually scares me, but it turned out fine.  YAY!

gumbo roux

It wasn’t very time consuming just the simmering for a while….

gumbo cooking

It was good, we both liked it.  I served both meals for us with riced cauliflower.  In fact, the last time it was on sale, I riced 4 and froze the extras.  Sadly, they are all gone now 😦  And the price of cauliflower has gone up quite a bit.  I am not sure Dan was wild about the rice, but I was.  I have made it cajun, chinese, mexican, stir fried, etc.  Good stuff.gumbo final

Gumbo-from Paleo Comfort Foods

1/4 cup (60 mL) bacon grease (I  used butter instead)
3 tbs. coconut flour
3 tbs. almond flour
2 cups onions- chopped
2 cups celery- chopped
2 cups green pepper- chopped
3 cloves garlic- minced
1 quart (1 L) can tomatoes (I used fire roasted)
2 cups (500 mL) seafood or chicken stock
2 bay leaves
1/2 pound (225 g)lump crab meat-picked over for shells (skipped the crab)
1 pound (450 g) shrimp
1/2 pound (225 g) andouille sausage- sliced (I used a whole pound)
1 tbs. file powder
1. To make roux, heat bacon grease over medium high heat and whisk in coconut/almond flour. Stir continuously until roux has a dark brown color (think dark peanut butter).
2. Add onions, celery, peppers and garlic and saute until onions are translucent and celery somewhat soft.
3. Add tomatoes, stock and bay leaves and bring to a simmer.
4. Stir in the crab meat, andouille and shrimp, cooking until shrimp are cooked through.
5. Remove from heat and stir in file powder.
6. Serve with cauliflower rice or all by its lonesome.

Recipe Review: Honey Garlic Chicken

This was so easy!  I actually combined everything and froze it, wrote the directions on the freezer bag.  Pulled it out and thawed when I was ready to make.  Turned out GREAT!  Loved it. 

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey
Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).

Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I’d go with low—).
Serve with  rice and steamed or roasted vegetables.

Original source:  Crockpot 365

WW:  5 P+ per serving (chicken only)

I actually used breasts instead of thighs.  Not that I wouldn’t use them, but chicken breasts were on hand.  In fact, that’s what I loved, when I put this together, I had everything on hand (and usually do).  Served over rice, topped with green onions.  Mine also had veggies in the bowl, I knew Dan would eat around them, so I didn’t bother adding them to his.