Outback Steakhouse Alice Springs Chicken and Dipping Sauce

Image source: google images

 Have you ever went to Outback and ordered the Alice Springs Chicken entree?  Well, it is the ONLY thing I have ever had on my few outings down under, and I found myself craving it one night.  So I decided to try my own version---And IT WAS SO GOOD!!!

Brown 4-6 boneless skinless chicken breasts in a frying pan sprayed with cooking spray.  Season with lemon pepper, garlic salt, or whatever you like.  Put browned chicken breasts in a baking dish (I used a 9X13 glass dish lined with tin foil so I wouldn't have to wash it).  Meanwhile in the same frying pan, fry strips on bacon (about one per chicken breast) and set aside.  If bacon was really greasy, pour out most of the grease, then use a little left in the pan to fry 1 cup sliced mushrooms.  (I used canned since I was out of fresh and they worked fine.)  Place mushrooms on top of chicken, then cut bacon in half and place on top of mushrooms.  Top with cheese and bake for 30 minutes or until chicken is cooked through.  Serve with honey mustard dipping sauce.

Alice Springs Chicken 

4-6 boneless skinless chicken breasts

seasonings of your choice/taste

4-6 strips of bacon

1 cup mushrooms

1 cup cheese

Honey Mustard Dipping Sauce

1/2 cup mustard

1/4 cup light karo syrup

1/4 cup honey

1/4 cup mayo

Mix in small bowl and serve.

Chick Parmesan

I found this recipe in one of my brother's cook books. It is so delicious and fairly easy to do, so I thought I would share. It's also pretty healthy.

You will need:
2 chicken breast
2 tsp oil
1.5 C of pasta sauce
.5 C mozzarella cheese
2 Tb Parmesan cheese

Brown chicken in oil over medium heat. Add sauce inn bring to a boil. Reduce heat and cover for 10-15 minutes. Sprinkle with cheese and broil in the oven for 3 minutes.

I put this over the top of some spaghetti squash and I loved it. I am a huge pasta fan, so I am glad that I found a healthy alternative.

To cook a spaghetti squash in the oven, cut in length wise. Scoop out the insides. Place some water in it. Wrap it in tin foil and bake at 350 for until soft.

Candied Chicken

I am always on the look out for easy and delicious dinner ideas. After trying this one, and seeing the way my husband and kids practically INHALED it, I'm putting it on my "keeper" list!

4-6 boneless skinless chicken breasts

Put in crock pot. In a bowl, mix:

1 1/2 cups brown sugar

1/4 cup mustard

1/2 cup ketchup

1 T. Worcestershire sauce

1/4 c. onion, diced (I didn't have an onion so I used a little minced onion and it was great)

3/4 c. water

1/4 t. salt

Pour over chicken. Cook 3-4 hours on high or 5-6 on low.

I've tried this recipe twice, once served over rice, and once on buns for sandwiches, and they were equally inhaled!

Italian Chicken

4 boneless chicken breasts
1/2 cube butter
1 package Zesty Italian seasoning (this is found in the salad dressing area, near the ranch dressing packets. Make sure to get Zesty, not just plain Italian.)

Melt butter and add chicken. Sprinkle seasoning over chicken. Cook in crockpot for 6-7 hours on low setting or 3-4 hours on high.

In a saucepan melt 8 oz cream cheese or 8 oz sour cream and one can of cream of chicken soup. Pour into crock pot over chicken and let simmer for about 15 minutes. Serve over noodles, rice, or mashed potatoes.

Chicken and Rice Stew

3 cups quartered button mushrooms (8 ounces)
2 medium carrots, sliced
2 medium leeks, sliced (I used green onions, about 5)
1/2 Cup uncooked brown rice
1/2 Cup uncooked wild rice, rinsed and drained
12 ounces boneless, skinless chicken breasts, cut into bite size pieces
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
3 14 ounce cans reduced-sodium chicken broth (about 5 1/4 Cups)
1 can condensed cream of mushroom soup

In a 3 1/2 to 6 quart slow cooker place mushrooms, carrots, leeks, and both rices. Add chicken. Top with spices and pour broth over all.
Cook on low for 7-8 hours or on high for about 4 hours. /stir in condensed soup during last ten minutes.

WONDERFUL dish in colder weather. WARNING: toddlers may not like the thyme and rosemary. You may wish to cut back or add it in about an hour before serving.

Turkey or Chicken Casserole

Turkey or Chicken Casserole

6oz Stove top stuffing
1 can of cream of chicken soup
1 C sour cream
2 to 3 cups of chicken or turkey

Mix stuffing according to package directions and cook.
Mix soup and sour cream in bowl.
In a 9 by 9 dish put 1/2 of the stuffing
Then add all of the chicken
Put sauce mix on top of Chicken
Finish off by adding the last of the stuffing
Put in oven at 350 for 25-30 minutes
Eat and enjoy!

Ranch Breaded Baked Chicken

I just made it. So the amounts are guesstimated.

4 boneless chicken Brsts

Garlic salt to your families taste

Salt and pepper to your families taste

Dry ranch mix about 1 Tbs

2 eggs

Crushed red pepper or cayenne *optional* for a little heat

5 slices white bread (crumbed in food processor)

Mix chicken and eggs with all seasonings. Coat with bread crumbs. Bake for 35-45 Min @ 400 turn over half way to toast the bottom side of chicken.

Chicken Enchilladas

Chicken Enchilladas
5 chicken breasts, cooked and shredded
1 cup chicken broth
1 medium onion
1 small can green chilies
2 TBSP butter
1 can cream of mushroom soup
1 cup sour cream
8 flour tortillas
2 cups grated cheese

Saute onions and green chilies with butter until onion is clear. Add mushroom soup and chicken broth; cook until smooth. Add sour cream. Stir until mixed. Set aside. Dip tortilla in soup mixture (on both sides) then distribute chicken pieces on center of tortillas; add 1/4 cup soup mixture on chicken. Add cheese. Roll tortillas and place in 9x13 pan. Put rest of soup mixture on top and cover with more cheese. Cover; bake at 325 degrees for 30 minutes. Top with lettuce, tomatoes, sour cream, olives, etc. when ready to serve.

Spicy Chicken Nachos

I tinkered with a recipe I have for chicken tortilla soup (really good, if anyone wants it let me know!) and made spicy chicken for nachos. It turned out really, really good! It's even better on the 2nd or 3rd day, when the chicken has had some time to soak up more flavor. But if you like nachos, these are the way to go. And they're really not that spicy at all. They just have a little kick, and if you add sour cream to the nachos they are perfect for kids.

1 small onion, coarsely chopped
2 large garlic cloves, minced
1 TB chili powder
2 tsp ground cumin
1/2 tsp dried oregano, crumbled
1 bay leaf
2 cans low-salt chicken broth
1 8-oz can tomato sauce
1 1/2 tsp salt
1/4 tsp ground pepper
1 tsp sugar
3-4 large boneless, skinless, chicken breast halves

Optional toppings:
sour cream
salsa (the chile verde is the best!)
chopped fresh cilantro
shredded cheese (any kind will do)
olives
banana peppers
ranch
lettuce
avacado
tomato
Or pretty much anything you like to have on nachos will do!

In medium stockpot, saute onion in oil until tender. Add garlic, chili powder, ocumin, oregano, and bay leaf. Saute 1 minute. Add broth, tomato sauce, salt, sugar, and pepper, and bring to a boil. Add chicken; cover pot and simmer until chicken is done, about 15 minutes.

Using tongs, transfer chicken to plate and cool slightly. Shred finely and return to broth. Simmer 1 minute minimum (more for better flavor). Place chicken in a serving bowl, and ladle a small amount of broth into the bowl to prevent the chicken from drying out. You can even put the broth on your nachos, if you don't mind it being a bit soggy.

I have started putting all the prepared toppings in a veggie tray (the round kind with dividers). I bought a cheap one in the party aisle at WalMart, and it's perfect. I think this would be a ton of fun to have friends over and have a taco/nacho bar. Also, if you have leftover chicken, store it with the leftover broth...it will taste better that way when you reheat it. Enjoy!

Sweet and Sour Chicken

Sweet & Sour Chicken

Batter:
1.5 T. baking powder
1.5 c. flour
1.5 cornstarch
1 tsp. salt
2.5 c. water
.5 tsp yellow food coloring
3. T MSG or Accent

Mix all the ingredients together with water until smooth.

2 lbs of chicken

Slice chicken into slices. Take sliced chicken and dip into the batter. Then fry the chicken in oil for about 5 minutes. Make sure oil isn't too hot or the chicken won't cook all the way through. It will be golden brown.

Sweet & Sour Sauce
2 C. water
1 C. white vinegar
1.5 C. sugar
Dash white pepper
Dash garlic powder
1/8 tsp salt
1/4 red food coloring
2 T cornstarch with cool water as thickener

Bring water boil, then add all the ingredients while stirring slowly. Thickener should be added slowly after the sauce is boiling. Continue to stir. Add sauce to cover chicken as a dip.

Chicken Pot Pie

3-chicken breasts, diced and cooked.
1-package frozen peas and carrots thawed
3-medium potatoes, diced
2-cans cream of chicken soup
1-8 oz container sour cream
1 1/2 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp pepper
1/4 tsp garlic powder

2-9 pie crusts (tops and bottoms)

Mix first ten ingredients together in a large bowl. Pre-heat oven to 400 degrees. Place two bottom crusts in 2- 9 inch pie pans. Divide the chicken mixture and fill the pie pans. Place the top crusts on each pie. Bake at 400 degrees for 40 minutes.

Yields: 2 pies - Bake one and store the other pie in the freezer for up to three (3) months.

The Best Feeling...

Have you ever tried an entirely new meal for dinner and had it turn out crappy? Well, that seems like every other day for me...But have you ever tried something new and had it become an instant favorite! That was my night last night, and I'm still loving it!

There are two recipes for this meal, both were relatively easy. Here they are:

Chicken Tortellini Soup

4 cans Swanson's chicken broth
1 can condensed cream of chicken soup + 1 can water
2 cups cubed cooked chicken
1 cup chopped onions
1 cup sliced carrots
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
2 cloves garlic, finely chopped
1 package frozen cheese tortellini
2 crowns fresh broccoli
1/4 cup grated Parmesan cheese, if desired

Place broth, soup, and water in large soup pot. Add herbs, onions, and garlic, and bring to a boil. Add chicken and carrots, and cook for 5 minutes. Cut broccoli from the stems; add tortellini, broccoli, and cheese to soup. Let cook until broccoli is tender and tortellini begins to float. Serve and enjoy!

HINT: I don't like to take the time to pre-cook my chicken, so before adding the carrots I throw in several raw frozen chicken breasts and let them cook. Once they are cooked through, I take them out and chop them up, then put back in the soup and resume with adding the carrots. The original recipe suggested using the roasted chickens you can get at the grocery store deli, for a quicker prep.


Overnight Soft Herb Rolls

1 pkg active dry yeast (about 1 TB)
1/4 cup cool water
3 TB sugar
1 tsp table salt
1 TB each minced flat-leaf parsley, fresh dill, chives, and rosemary
2 TB melted butter
1 large egg plus 1 TB lightly beaten egg, divided
1 cup milk or half-and-half
3½-3 3/4 cups flour
About 1 TB coarse salt

In a large bowl, sprinkle yeast over cool water (about 70°). Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3¼ cups flour and stir to moisten.
Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9" square baking dish.
Let dough rise in a warm place until doubled, 45-60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25-30 minutes.
Make ahead: Prepare through step 21; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3. Rising may take longer after refrigeration.

HINT: I didn't start these early enough to just let them rise, so I covered them with a papertowel and put them in the oven at 170° for 15 minutes. They still weren't double, but my soup was almost done, so I turned the oven up and let them bake. They doubled just find during baking, and they were pretty good. If you can let them rise, they would probably be a little fluffier.

Yogurt Chicken

2 cups plain yogurt
2 cups Ritz crackers, crushed
1 tsp. Italian seasoning
1 tsp. garlic salt
2 T. Parmesan cheese
6 chicken breasts
1 cube butter, melted


Place plain yogurt in small bowl and set aside. In another bowl, mix cracker crumbs, Italian seasoning, garlic salt, and Parmesan cheese. Coat chicken breast in yogurt, then coat in cracker mix. Place on cookie sheet with sides (I place tin foil in cookie sheet to make clean up easier). After all chicken breasts are coated and on cookie sheet, pour melted butter onto the chicken. Bake at 375 for 40-45 min. or until chicken is done.

30 Min Chicken

This is actually really good for the amount of work! A quick & super easy dinner!

4 boneless skinless chicken breasts
2- 12 oz can of sprite (not 7up)
1- 18 oz bottle BBQ sauce

In electric frying pan, place chicken. Add BBQ and sprite covered, at 350 for 3o min (hence the name 30 min chicken). Serve over rice with extra sauce.

Mimi Chicken

Okay, so basically this is just standard BBQ chicken in the oven with a little twist. It's named after my grandmother who made it all the time.

You will need:

French or Catalina dressing, 1 large bottle
Frank's hot sauce (optional)
drumettes or other dark meat chicken

Drumettes are the larger part of the chicken wing that look like Drumsticks. Some places carry them, some don't. Other good options are wings, drumsticks or even thighs, although these need to cook longer. Do not use chicken that has been skinned. You need the skin to keep the meat moist and protected from the heat. Take it off after if you must. Spray a cake pan, (i prefer a glass one but your choice) put in chicken and douse it with the sauce. You will feel silly, but really, you need to use it all and just pour it on. This will bake into the chicken and infuse the meat with all its saucy goodness. If you are putting on hot sauce, just put it directly on the chicken pieces. Put in oven and bake until chicken is done, about 45-60 minutes at 375 for drumsticks or thighs. Makes great hot wings.
Serve with yellah-rice (NOT yellow or my grandomother will haunt you from the grave) or plain white rice with a pat of butter on top.

Honey Baked Chicken

4 Legs
4 Thighs
1/4 C butter
Salt
Pepper
Garlic (salt or cloves)
1/4 C Honey
Potatoes Quartered
Onion (optional)
Carrots (optional)

In baking pan, chicken and potatoes, pour butter over, season to your tastes. Bake for 40 min @400. Then baste Chicken with the honey and juices from pan a few times for 20 more min. Or until potatoes and chicken is done.

Crunchy Ranch Chicken Fingers

1 Cup of bread Crumbs
1 Tb parsley
1/3 Cup of ranch dressing
1 tsp water
1 lb of chicken breast cut into strips

Preheat oven to 425. In small bowl, combine bread crumbs and parsley. In separate small bowl, combine ranch dressing and water. Dip chicken in dressing mixture, then bread crumb mixture, coating well.
on baking pan lightly sprayed,with nonstick cooking spray, arrange chicken. Bake 8 minutes or until chicken is tender.

Sweet & Sour Chicken

My mom found this recipe while blog-hopping. It is technically called "Tiny Spicy Chicken" but since there isn't anything to make it spicy, I'm calling it "Sweet & Sour Chicken" but I may try it again with a little crushed red cayenne pepper or something to make it spicy. Whatever you want to call it...it's fabulous.

2 1/2 lbs chicken, cut into small pieces

Mix and coat chicken with 1 cup corn starch & 3 tsp garlic salt.

Fry in oil. Then place in 9 x 13 pan and cover with sauce.

Sauce: 2/3 cup sugar
2/3 cup vinegar
1-2 garlic cloves, finely chopped
1/2 tsp salt
1/3 c pineapple juice (I used the juice from a can of pineapple & added the pineapple to the chicken)
4 T ketchup
2T soy or teriyaki sauce

Bake at 350 degrees for 45 minutes. Serve over rice.

Cheesy Chicken and Rice Bake

1 can cream of chicken soup
1 1/3 C water
3/4 C uncooked rice
2 C frozen broccoli or mixed veggies
4 boneless chicken breasts
1/2 C grated cheddar

Stir soup, water, rice and veg into a cake pan. Top with chicken and season as desired (Season All, onion and salt, whatever) . Cover with foil. Bake at 375 for 45 min. Top with cheese and let melt in oven 5 min.

Swiss Chicken

4-6 boneless, skinless chicken breasts
1 can cream of chicken soup
1/4 cup milk
1/4 cup melted butter
2 cups Pepperidge Farm herb seasoned stuffing (uncooked)
4-6 slices swiss cheese

Season chicken with salt and pepper. Place in 9x13 pan. In a bowl combine soup and milk. In a separate bowl combine butter and stuffing. Place a slice of cheese on each piece of chicken and pour soup on top. Put stuffing on top and bake uncovered for 50 minutes at 350 degrees