I know it's been a while since I updated, but this gal is busy! I'm loving culinary school, but it's kicking my butt to be a student again. It got me thinking back to when I attended college the first time around. I graduated from Penn State eight years ago, yep, it's really been that long.
To pay for my books and rent, I used to wait tables at Outback Steakhouse. I really can't say I loved waiting tables, but it did pay the bills. I did, however, love the 50% discount I received. It helped a poor college student like me subsist on steak and potatoes. One of my favorite dishes on the menu is Alice Springs Chicken. It's a seasoned chicken breast covered in honey mustard sauce and topped with mushrooms, bacon, and melted cheese. It's so yummy! I was craving Alice Springs Chicken, so I decided instead of heading to the Outback here, I would make the dish at home. It came out delicious, but not as good as Outback. It must be their secret seasonings. I believe it's a blend of 17 different spices. At least that's what I remember from my days as a waitress.
Alice Springs Chicken
Inspired by Outback Steakhouse
3 chicken breasts, pounded thin and sliced in half
6 slices bacon
3/4 cup sliced white mushrooms
1/4 cup honey mustard
1 tablespoon fresh minced garlic
salt, pepper, and garlic powder
Preheat oven to 375 degrees and spray a baking dish with nonstick spray.
Cook bacon, reserving 2 - 3 tablespoons of bacon grease.
Saute mushrooms in bacon grease and minced garlic.
Season chicken with salt, pepper, and garlic powder and brush both sides with honey mustard.
Top with mushrooms, bacon, and cheese and bake for 30 minutes.
Buffalo Blue Potato Slabs
2 - 3 potatoes
1/4 cup buffalo sauce
1/4 cup bleu cheese crumbles
salt & pepper
Thinly slice potatoes and place in a single layer on a greased cookie sheet.
Season with salt and pepper and drizzle with buffalo sauce.
Bake for 15 minutes at 375 degrees.
During the last 3 minutes of baking, top with bleu cheese and return to oven to melt cheese.