Cheesy Bacon Mushroom Chicken

Now this recipe is apparently a copycat of a dish at Outback Steakhouse (US chain restaurant) called Alice Springs Chicken. But I've been to Alice Springs and nothing about this dish makes me think "Australia". So I had to change the name. That being said, it is still very tasty, how can it not be with bacon, cheese and mushrooms??

1/2 cup Dijon mustard
1/2 cup honey
1 1/2 tsp vegetable oil
1/2 tsp lemon juice
4 boneless skinless chicken breasts
2 Tbsp butter
2 cups fresh mushrooms, sliced
1 Tbsp vegetable oil
salt
pepper
paprika
8 slices bacon, cooked
2 cups cheese

In a small bowl whisk together Dijon mustard, honey, 1 1/2 tsp vegetable oil and lemon juice. Add the chicken breasts to a large container and pour about 2/3 of the marinade over the chicken. Cover and refrigerate chicken for 2 hours (or however long you have). Refrigerate the remaining marinade for later.

In a small frying pan, melt the butter and saute mushrooms until desired tenderness. Remove from heat. Spray a 9x13 pan or line with foil. Heat 1 Tbsp vegetable oil in a large frying pan over medium high heat. Remove chicken from marinade (discard the marinade) and season with salt, pepper and paprika. Sear chicken in hot pan (3-4 minutes per side). Place chicken in 9x13 pan. Bake in oven at 350 for 25-30 minutes. Add the mushrooms, bacon and cheese and return to oven for a few minutes to melt cheese. Serve with the remaining honey mustard sauce.

* From http://blogchef.net/outback-steakhouse-alice-springs-chicken-recipe/

Citrus Strawberry Spinach Salad

I'm not always a huge fan of green salads, but this one was good. Fruit in a salad is always a good idea!

For the salad:

Spinach - however much you need (depending on your salad bowl)
Strawberries (at least 8-10), rinsed and sliced
Oranges (about 2 or 3), peeled and cut up
1/2 - 3/4 cup roasted pine nuts

For the dressing:
1/2 stick butter
zest of 1 orange
1/4 cup olive oil
2-3 Tbsp brown sugar
4 cloves garlic, minced
3-4 Tbsp Balsamic vinegar

Melt butter in a pot, add orange zest and garlic and saute. Then add olive oil, brown sugar and balsamic vinegar. Heat until almost boiling, reduce heat and then set aside.

Toss together salad ingredients and drizzle with dressing. Enjoy! You'll want seconds of this salad.

* From http://www.nestofposies-blog.com/2013/04/citrus-spinach-salad-with-orange-balsamic-dressing-and-a-big-giveaway/

Creamy Avocado Alfredo Pasta

Avocados are one of most favourite fruit (or is it a veggie? I'm not sure). All I know is that it is delicious (and so good for you!). I'm always looking for new ways to eat it. Here's a recipe I found that passed the test and I will make it again.

8-10 Roma tomatoes
3-4 tbsp olive oil
2 ripe avocados, seed & skin removed
2 garlic cloves, peeled
1/2 tsp salt
2 tbsp lemon juice
1/4 cup pine nuts
grated fresh Parmesan
salt & pepper to taste
fettuccine noodles

Preheat oven to 300F.

Wash and quarter the tomatoes. Place on baking sheet and drizzle with 1-2 tbsp olive oil. Bake for 1 hour.

Ten minutes before the tomatoes are done, bring a pot of water to a boil and cook the fettuccine according to package directions.

While the pasta is cooking, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor or blender. Pulse until the ingredients are smooth and creamy.

Strain the pasta, and combine with the sauce in a large bowl until all the noodles are covered. Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and pepper to taste.

Adapted from www.flourishingfoodie.com