Wednesday, May 22, 2013

Loaded Honey Mustard Chicken

Be still my little heart! I was given the gift of Food Network for Mothers Day. I have been without since the beginning of December and I am just stocking up on Food Network programming. I was browsing through Amazon Prime {which in and of its self is great} and I found Chopped! So from there I found The Pioneer Woman, Paula Deen, Throw Down with Bobby Flay and the list goes on. Its like the inspiration just flew into my house. Needless to say I am excited!

With that being said I just made a copycat recipe of Alice Springs Chicken from Outback Steakhouse. I have never eaten that before nor had I heard of this particular dish. The ingredients looked like my style of meal and it was. This was a delicious recipe and it gave a creative spin on a plain old chicken breast. Its loaded with flavor :)

  Loaded Honey Mustard Chicken

3 boneless skinless chicken breasts
seasoning salt
5 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

Sprinkle the chicken breasts with seasoning salt and refrigerate for 30 minutes. 
Cook bacon halves in a skillet on medium heat until crispy.  Drain bacon grease and reserve a little bit to saute mushrooms in. Saute the mushroom for a few minutes so they take on some flavor. (Totally optional step)
In a small bowl mix mustard, honey, mayo, and onion flakes.
Heat oil in skillet and cook chicken on each side until browned on each side but it doesn't need to be cooked all the way through. Move chicken to 9x9 baking pan.
Add bacon and mushrooms to the top of the chicken breast. Pour over honey mustard sauce and then finally top with desired amount of cheese.
Bake at 350 degrees for 20 minutes. {Check chicken to make sure it is cooked all the way through}

  Source: Six Sisters Stuff

Wednesday, May 8, 2013

Baked Southwest Egg Rolls

What a week.

Enough said.

I want to share the baked southwest egg rolls that I made last week with a bunch of gal pals at my Pampered Chef party! It was so much fun to be in the kitchen with all the ladies and cooking up at tasty appetizer. And this was the perfect recipe to try. They came together quick and are a healthier alternative because they are baked. 

From the census from all the ladies there that night I would say they were a hit. They have a avocado ranch dipping sauce to enjoy with the egg rolls. They were even good left over. I refrigerated them and then heated them up in a little bit of oil in the skillet for my husband the next day, he also thought they were a winner!

 Baked Southwest Egg Rolls

2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
4 oz can diced green chiles, drained
2 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 400 degrees. In a large mixing bowl combine all ingredients except the egg roll wrappers ;) 

Scoop ingredients into egg roll wrapper and roll up. Use water on your finger to close the egg roll wrappers. (There should be instructions on how to roll on back of wrapper package!)

Place seam side down on parchment paper lined baking sheet. 

Brush each wrapper lightly with olive oil and bake for 15 minutes, turning each egg roll over half way through.

Avocado Ranch Sauce

1/2 cup ranch
1/2 avocado
(lime juice and cilantro optional)

 Source: Budget Savvy Diva