Tag: Mushrooms

Sloppy Alice

Ingredients

  • 1 Lb Ground Chicken
  • 10 Bacon Strips
  • 2 Cups Button Mushrooms – Chopped
  • 2 Cup Shredded Jack Cheese
  • 1 Cup Honey Mustard
  • 2 Tbs Ketchup

Chicken Seasoning

  • 1/2 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Paprika
  • 1/2 Tsp Dried Parsley
  • 1/4 Tsp Ground Garlic
  • 1/4 Tsp Ground Onion

Sandwich

  • 6 Potato Hamburger Buns

Directions

  1. Pre-heat your oven to 400 degrees (f).
  2. In an aluminum lined baking sheet, bake the 10 strips (or more) of bacon for 16 minutes or more to your desired doneness.
  3. Remove the bacon and place them on paper towels to drain the grease.
  4. Take 6 strips of the bacon, chop them up, and set aside. Take the other 4 strips and chop them into small pieces separately.
  5. In a medium sauté pan, heat 1 Tbs of oil over medium heat.
  6. Place the chicken to the sauté pan, add the seasonings to your ground chicken and break the chicken up into small pieces (like taco meat) while it cooks.
  7. While the chicken is cooking, add the mushrooms, and cook the chicken through, about 7 to 10 minutes.
  8. Once the chicken and mushrooms are cooked through, add the honey mustard, ketchup, 1/2 Cup of the cheese, and 4 chopped strips of bacon.
  9. Remove from the heat and stir to combine to melt the cheese.
  10. Once everything is combined and melted, toast your buns.
  11. Assemble your Sloppy Alice. Place a layer of the chicken, top with pieces from the other 6 strips of chopped bacon and remaining cheese.
  12. Serve and enjoy!

NOTE: You can always add or subtract the amount of bacon and honey mustard!!

Aussie Chicken Potato Skins

Ingredients

  • 1 Large Chicken Breast – butterflied
  • 3 Russet Potatoes
  • 8 Oz Sliced White Mushrooms
  • 6 Bacon Strips
  • 1 1/2 Cups Shredded Cheese
  • Honey Mustard Sauce (Your favorite brand)
  • Salt and Black Pepper

Directions

  1. Pre-heat your oven to 350 degrees. Wash your potatoes and using a fork, poke holes around the potato.
  2. Bake your potatoes for 60 minutes on a sheet pan. Butterfly your chicken breast and place in a bag with 1/3 Cup of your favorite honey mustard sauce to marinate in the refrigerator.
  3. Remove your potatoes and allow them to cool until you can handle them.
  4. While your potatoes cool. Cook the bacon strips by your preferred method. Sauté the mushrooms on the stove over medium heat in a sauce pan, about 10 minutes.
  5. Grill the two pieces of chicken until cooked through. About 12-17 minutes depending on size.
  6. Chop the chicken into small pieces and place them in a bowl with the sautéed mushrooms. Add 1/3 Cup of honey mustard, a pinch of salt and ground black pepper, and mix thoroughly to coat the filling.
  7. Once your potatoes are cool, halve the potatoes, and scoop out the insides. Season the potatoes with a pinch of salt and ground black pepper.
  8. Pre-heat your oven to broil.
  9. Fill the remnants of the potato halves with the chicken/mushroom mixture and drizzle honey mustard on top.
  10. Place the potato halves on a lined sheet pan. Add pieces of bacon on the mixture and top with cheese.
  11. Broil the halves until the cheese melts.
  12. Place on your desired serving vessel and serve with a side of honey mustard. Loosen your belt and enjoy the game!

Reheating Directions

  1. Pre-heat your oven to 350 degrees.
  2. Place your remaining potato skins on a sheet pan lined with aluminum foil.
  3. Heat your potato skins between 16-18 minutes.
  4. Serve with a side of honey mustard.

Shredded Braised-Beef Melt With Caramelized Onions, Mushrooms and Horseradish Cream Sauce

Ingredients

  • 2 1/2 Lbs Beef – Short rib or Denver steak cut into 2 inch pieces
  • 3 Garlic Cloves – smashed
  • 1 White Onion – quartered
  • 1 Cup Carrots – 1 inch pieces
  • 1 Cup Celery – 1 inch pieces
  • 2 Cups Beef Broth
  • 1 Cup Water
  • Fresh Thyme – 4 sprigs
  • 2 Tbs Olive Oil
  • 8 Oz Mushrooms – sliced baby bella
  • 1 Sweet Onion – halved and sliced
  • 2 Tbs Butter
  • Sourdough Loaf – cut into 10 sandwich slices
  • Swiss Cheese – 10 slices
  • Salt
  • Ground Black Pepper

Horseradish Cream Sauce

  • 1/2 Cup Sour Cream
  • 1 Tbs Chives – diced
  • 1 Tbs Dijon
  • 1 Tbs Horseradish
  • 2 Tsp Worcestershire
  • 1 Tsp Louisiana Hot Sauce
  • 1 Tsp Garlic Paste
  • 1/8 Tsp Paprika
  • 1/8 Tsp Ground Black Pepper
  • 1/8 Tsp Salt

Directions

Beef

  1. Preheat the oven to 300 degrees F.
  2. Heat up the olive oil in a dutch oven over medium-high heat.
  3. Season the beef with salt and pepper and brown the beef in batches on all sides in the dutch oven. Place the browned beef on a plate.
  4. Sauté the white onions in the dutch oven for 3 to 5 minutes.
  5. Deglaze with the beef broth and scrape up all of the tasty bits (fond) on the bottom of the dutch oven.
  6. Add the smashed garlic, carrots, celery, and water.
  7. Add the beef on top of the vegetables and top with the thyme.
  8. Place in the oven and cook for 3 hours.
  9. Remove the beef from the dutch oven and shred the beef via your preferred method (i.e. two forks, tongs, etc.)

Caramelized Onions and Mushrooms

  1. Place the sweet onions, mushrooms, and butter in a large sauté pan over medium-high heat.
  2. Season with a pinch of salt and ground black pepper.
  3. Sauté for 20 to 25 minutes until the onions are brown.

Horseradish Cream Sauce

  1. Combine the ingredients for the horseradish cream sauce in a small bowl and mix well.
  2. Chill in the refrigerator until the beef is complete.

Sandwich Compilation

  1. Toast the sourdough slices of bread.
  2. Spread the horseradish cream sauce on the bottom piece of bread.
  3. Add the beef, sauteed onion and mushrooms, top with two slices of swiss cheese. Enjoy!

NOTE: You can wait until the end to toast the bread like a grilled cheese is preferred or use a panini press if you have one.

Alice Springs Chicken and Fries, Copycat and Delicious

Ingredients

  • 4 Boneless Skinless Chicken Breasts
  • 8 Pieces of Cooked Bacon
  • 2 Cups Button Mushrooms – Sliced
  • 3 Cups Cheddar Jack Cheese – Shredded
  • 2 Tbs Butter
  • 1 Bottle Honey Mustard (Your Favorite Brand)
  • 1 Bag Frozen French Fries
  • Salt and Pepper

Directions

Alice Springs Chicken

  1. Place the chicken in a large ziplock bag and add 1 Cup of honey mustard. Toss to coat the chicken and refrigerate for at least one hour.
  2. Pre-heat the oven to 400 degrees F.
  3. In a medium sauté pan over medium heat, melt 2 Tbs of butter and add the sliced mushrooms.
  4. Sauté the mushrooms for 10 to 12 minutes, or until the mushrooms are tender.
  5. Cook the chicken either on a 400 degree F grill for 3 to 5 minutes per side, longer if the chicken breasts are large; or in a large skillet over medium-high heat for 4 to 6 minutes per side, longer if the chicken breasts are large.
  6. Place the chicken on a baking sheet lined with aluminum foil or in a casserole dish.
  7. Brush the top of the chicken with more honey mustard and spoon mushrooms on top of the chicken breasts.
  8. Cover the mushrooms with two strips of bacon per chicken breast and spread the cheddar jack cheese evenly over the chicken.
  9. Bake the chicken in the oven for 10 to 12 minutes, longer if the chicken breasts are large, or until the internal temperature of the chicken reaches 165 degrees F and the cheese has melted.
  10. Season with salt and ground black pepper to your taste
  11. Serve with a side of honey mustard and the accompaniment of your choice, for Alice Springs French Fries see below!

Directions

Alice Springs French Fries

  1. Cook the bag of french fries according to your preferred method and instructions on the bag. Season with salt and ground black pepper to your taste.
  2. Pre-heat the oven to 400 degrees F.
  3. Place the cooked fries on a baking sheet lined with aluminum foil.
  4. Drizzle the honey mustard over the fries and spoon the remaining mushrooms on top of the fries.
  5. Cover the fries with the remaining cheddar jack cheese.
  6. Place the fries in the oven and bake to melt the cheese.
  7. Serve with a side of honey mustard, your Alice Springs Chicken, and enjoy!