Alice Springs Chicken
Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
2 tsp. vegetable oil
1 tsp. lemon juice
4 skinless, boneless chicken breast halves
1 Tbsp. vegetable oil
2 c. sliced mushrooms (10−12 mushrooms)
2 Tbsp. butter
salt and pepper
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about half of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish).
Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
I got asked for this recipe, and I really think that every single one of you (who eats shellfish and other animals) should make this, like, right now - so - here it is.
It’s modified from a recipe in the magazine Cooking Light “Favorite Comfort Food Recipes”, January 6, 2012. And every time I make it, I think of more modifications - this last time I figured out I should make a broth using the shrimp shells. And now as I’ve just gone through it, I think this could probably be delicious with some lemon squirted on it after it’s plated. Anyway - this is the serious bomb.
The recipe says it yields 4 servings, but I think it’s more like 6 or 7.
Serve over grits.
SHRIMP AND OKRA GUMBO
- Shells from the shrimp, reserved
- 1 C water
- 3 tbsp canola oil
- 3 tbsp AP flour
- 1 C shrimp broth
- 1 C chopped onion
- 2 andouille sausages (@ 6 or 7 ozs)
- 2/3 cup celery sliced 1/4” on the diagonal
- 1 tsp dried thyme
- 3 garlic cloves, minced
- 1/2 lb fresh okra pods, sliced 1/4”
- 1/4 C water
- 1 tsp ground red pepper (I recommend pasilla, but any will do)
- 1 tsp paprika
- 1 tsp fresh ground black pepper
- 1/4 tsp salt
- 1/4 tsp ground allspice
- 1 (28 oz) can diced tomatoes (I use fire-roasted)
- 1 lb peeled, deveined large shrimp (pink, not farmed is best)(don’t buy pre-cooked!!!)
- 2 tbsp chopped fresh flat-leaf parsley
- Boil shrimp shells in 1 C water for at least 20 mins, up to 30. You’ll need this broth at the end of step 2, so start this early, and chop all your veggies and stuff while it’s boiling.
- Heat 2 tbsp oil in the largest pan you have (this is the pan you’ll use through all stages, and it needs to accommodate the entire meal). Add flour and whisk around for at least 5 mins, up to 10, until browned slightly and the flour is cooked (raw flour taste is so gross). Add broth and continue to stir until smoothly incorporated and the sauce is thick. Pour into a bowl and set aside. Wipe pan out with paper towel.
- Heat remaining 1 tbsp oil in pan over medium heat. Add onion and sausage and cook 7 minutes, stirring occasionally.
- Add bell pepper and next 4 ingredients (through okra); cook 5 minutes or until vegetables are almost tender, stirring occasionally.
- Add shrimp broth sauce, water, and next 6 ingredients (through tomatoes). Bring to a boil; reduce heat, and simmer 10-20 mins, just until vegetables are tender and sauce is thickened.
- Stir in shrimp; cook 4 minutes or until done, flipping them half-way.
- Serve over grits and sprinkle with parsley. Maybe squeeze some lemon on there.