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!

Recipe: 
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!

Simple Saturday Steak night

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A few of my favorite things.  Steak, sweet potato, and Savory Spices!

Sweet potato baked and topped with butter and Savory Spice’s Pasta Sprinkle (I love it on everything).  Steak coated with EVOO and  Savory’s Bohemian Forest spice for 8 hours before cooking.

I cooked enough for 2.  Since there is only 1 of me, that means tasty leftovers!

You did what with a hot dog?

These are the best hot dogs EVER.  They sell them at Target.  I don’t go to Target often for groceries, but they have good meat.IMG_0789[1]

I needed a quick lunch on Saturday, so the hot-dog salad was born.  IMG_0795[1]

Sauteed carrots, dill pickles, grilled peppers and hot dog slices.  Put over butter lettuce.  Finished with some spicy mustard 🙂

Don’t judge, it was tasty 🙂

Here are more of my random hot-dog recipes.  I don’t eat them often, but when I do, I like to be different 😉

Recipe Review: Sweet venison tenderloin

New recipe for me this week.  I had a big vac-saver bag of venison tenderloin in the freezer and I wanted to do something different.  Found this on recipezaar (thanks user TCSmooth!).  Apparently it’s been the top venison recipe for like 8 years!  I’d imagine this would be awesome with beef too.

I didn’t do the bacon, I didn’t have any (but I will be trying next time).  I baked half (to eat later) and cooked the other half as medallions on the stovetop.

Since I didn’t really want to put forth much effort, I sliced and added to a salad with sliced and cooked granny smith apple.

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Sweet Bacon-Wrapped Venison Tenderloin

Total Time: 1 hrs 20 mins
Servings: 2-4
Ingredients

2 lbs venison tenderloins ( a single deer loin or Moose or Elk or Pork or Beef)
1/2 lb bacon ( Plain, thin-sliced Bacon is best)
3 cups dark brown sugar
2 cups soy sauce ( Regular NOT low-sodium. You’ll want the saltiness) I USED BRAGG’S
1/4 cup white sugar ( Optional for added Sweetness) I DIDNT USE
Directions

Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
Let meat marinate in mixture at least 3 hours or overnight in fridge. It’s best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don’t throw away marinade.
Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
Repeat this process until the entire loin is wrapped in ten or so bacon “loops.” The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.

Recipe review: Chorizo stuffed peppers

Sprouts had peppers on sale on Sunday, so I decided it was time for stuffed peppers!  Just a little something I threw together as I was making it.

First, I made my own chorizo.  Savory Spice shop chorizo seasoning.  You add it to whatever type of ground meat you want, add vinegar (I use apple cider) and water and mix, then chill for a few hours or longer.  The directions are on the side of the package.  I like this seasoning so much, I have a big bottle of it.

Chorizo Stuffed Bell Peppers

-1 lb of chorizo-cooked (whatever kind you like, they make vegetarian versions too)

-1 cup of rice-cooked (I made a pan of Alton Brown’s Brown Rice)

-2 cups of cooked mixed veggies (I used HEB stirfry blend which has peppers, broccoli, carrots, etc)

-4 large bell peppers, tops sliced off

-shredded cheese (optional)

Preheat oven to 350 degrees.

Pull the tops off of the bell peppers and remove the seeds.  You can either cut up the tops (minus the stem) and throw in the mixture, or toss them in trash.  Put the 4 bell pepper bottoms in a pot of boiling water and boil 4-5 minutes.   Remove from the water and dry them off.

In a skillet combine the mixed veggies, rice, and meat/meat sub and heat until warm.  Then stuff each pepper with the mixture.before bell pepper

Place in a greased 8×8 pan and bake covered with foil, for 20 minutes.  Remove foil, top with cheese if desired and broil until melted and bubbly.finish peppers

Dan LOVED these.  Good.  Because we are having them as leftovers tonight.  It’s LUNA run night and we always have leftovers on Tuesdays, because I don’t have time to cook.  I am already doing well not to gnaw my arm off before I get home at 8 pm.

Things I like Thursday: good time Saturday night

We had a few people over last weekend.  party 5

Ok like 16.

Dan and I hosted our very first party and first house concert, featuring Drew Kennedy.  The concert was also used as a kick-start for his new album, which he played in it’s entirety.  No, it’s not cheap, but it’s really a neat experience to go to.  Small number of people and very intimate.  This was the 3rd or 4th i’ve been to, but our first time hosting.  It was hard, because we couldn’t invite everyone, in fact, I didn’t have anything to do with the logistics other than being there and getting the massive amount of groceries and helping food prep.

concert 2

The food was awesome, or at least I thought so.  I finally got to use my new Auburn serving platter!  That’s homemade jalapeno summer sausage that my dad made.

part 1

Dan smoked a bunch of meat (bacon wrapped pork tenderloins, Canecuh sausages from Alabama, and a brisket), made his mom’s potato salad, beans, I made my mom’s famous 7 layer dip.  We also had people bring oriental slaw, 7 layer greek dip, brownies, an awesome fruit bowl, and lots of drinks (our whole kitchen table was a bar).concert 1

party 4

During the first break at the concert, we sang Dan happy birthdayconcert 4

and they dug into his cookie cake (writing in Auburn orange of course!)

concert 3

I think it’s safe to say, a good time was had by all.  The evening ended with a 18 person slumber party!  It’s a good thing we have room.

The next morning the yummy bbq was converted into breakfast tacos.  I cropped this so you can’t see the disaster my house was on Sunday morning!concert 5

It got cleaned up for the most part, but then we all went to the softball benefit and I never finished the job.  Not spotless, but it’ll do until the weekend.

Cool new things

My veggie spiraler

I’ve only tried zucchini before, but other squashes, apples, potatoes, etc are on my list.  It has 3 different blades to vary the size.

veggie spiraler

This spice from Savory Spice Shop.  This was awesome on broiled pork chops.  I will be back for a whole bottle!  Says it’s great for poultry, burgers, meatloaf, and stuffed peppers.  Oh the possibilities!

new spice

New venue and 2 new artists to me.  We went to Texas Music Theater in San Marcos on Friday night to see grammy nominated writer Will Hoge (Dan was already a fan).  Stewart Mann and the Statesboro Revue opened the show.  It was all new to me and I had a great time.  Not to mention, I got to have dinner with my good friend Alison and her husband before the show.will hoge

My mom (in pink) defended her Thin Mint Sprint age group title and had a PR on Saturday.  That’s my sister running with her.mom race

Photos not available yet, but we completed tore up our backyard on Saturday and Sunday.  I hope this leads eventually to an awesome yard!