Hello Friday and oh hey, Memorial Day Weekend!! The kickoff to summer is finally here which means I'm craving sunshine, cool sips and all those delicious summer recipes we love.   Since having spent sooooo much time at home(and cooking!) these past few months, I have found so many great sources of yummy inspo.  I shared some with you all a while ago and you've been asking for more ever since. So, I've decided that the holiday weekend would be the perfect time to share some new recipes sources that I've been enjoying.  The photos shared here today are from some of my favorite Instagram feeds.  Two Peas and Their Pod have some delicious ideas for cooking, baking and entertaining at home.  Their website hosts tons of recipes, links to their cookbook and sweet snaps of their adorable children.  Rachel Parcell is another one of my all time favorite sources of inspiration for....everything, haha.  If you've seen her blog you'll know just what I mean.  She recently shared her recipe for the BEST bowl of chili you'll ever have.  Just her kitchen alone is enough to make everyone want to get their cook on.  Jo Cooks is a new follow for me but her flavors from around the world have me so excited for some culinary travel.  Finally, Savory Online has so many fresh and tasty timesaving recipes that are perfect for the novice cook who wants to test out their early cooking skills.  

These are just a few of the places I've been going for great ideas on what to whip up.  Thankfully, there are never-ending sources to suit every appetite.  If you feel like you could use some new recipes to spice up your cookouts and makeover your mealtimes, this summer will give you plenty of opportunities to do it!

I hope everyone has something fun planned for this weekend...I'll definitely be baking up some all-American goodness!  Happy Memorial Day Weekend!!!

xx,

~K

SUMMERTIME KITCHEN

chic kitchen

Hello Friday and oh hey, Memorial Day Weekend!! The kickoff to summer is finally here which means I'm craving sunshine, cool sips and all those delicious summer recipes we love.   Since having spent sooooo much time at home(and cooking!) these past few months, I have found so many great sources of yummy inspo.  I shared some with you all a while ago and you've been asking for more ever since. So, I've decided that the holiday weekend would be the perfect time to share some new recipes sources that I've been enjoying.  The photos shared here today are from some of my favorite Instagram feeds.  Two Peas and Their Pod have some delicious ideas for cooking, baking and entertaining at home.  Their website hosts tons of recipes, links to their cookbook and sweet snaps of their adorable children.  Rachel Parcell is another one of my all time favorite sources of inspiration for....everything, haha.  If you've seen her blog you'll know just what I mean.  She recently shared her recipe for the BEST bowl of chili you'll ever have.  Just her kitchen alone is enough to make everyone want to get their cook on.  Jo Cooks is a new follow for me but her flavors from around the world have me so excited for some culinary travel.  Finally, Savory Online has so many fresh and tasty timesaving recipes that are perfect for the novice cook who wants to test out their early cooking skills.  

These are just a few of the places I've been going for great ideas on what to whip up.  Thankfully, there are never-ending sources to suit every appetite.  If you feel like you could use some new recipes to spice up your cookouts and makeover your mealtimes, this summer will give you plenty of opportunities to do it!

I hope everyone has something fun planned for this weekend...I'll definitely be baking up some all-American goodness!  Happy Memorial Day Weekend!!!

xx,

~K

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Hello everyone!  It's What's Cookin' Wednesday because we are all home and we are all cooking, to some degree at least. haha.  Well I have always loved to cook and I have found out over these past several (ok mannnnny) weeks that I love it even more!  It's definitely a creative outlet but I also find that I really love watching the experts hone their craft and teach their skills.  Each of the photos posted here today is from some of my favorite chefs and home cooks that I've been following and learning soooo much from.  Ina Garten, Ree Drummond, Jeff Mauro and so many of the other talented stars of the FoodNetwork have taught me so many things that show up flavorfully in everything I've been making and baking.  Their fun and relatable styles make them fun to watch and easy to follow along with.  All of the recipes I've tried and loved can be found over on FoodNetwork and many are also posted on their Instagram feeds along with these yummy photos.  If you want even more delicious dishes, head on over to my recipe boards on Pinterest!

Hope you're having a happy day at home.  Bake up something tasty...trust me, it'll change your whole mood!

xx,

~K

WHAT'S COOKIN'?

chic saturday

Hello everyone!  It's What's Cookin' Wednesday because we are all home and we are all cooking, to some degree at least. haha.  Well I have always loved to cook and I have found out over these past several (ok mannnnny) weeks that I love it even more!  It's definitely a creative outlet but I also find that I really love watching the experts hone their craft and teach their skills.  Each of the photos posted here today is from some of my favorite chefs and home cooks that I've been following and learning soooo much from.  Ina Garten, Ree Drummond, Jeff Mauro and so many of the other talented stars of the FoodNetwork have taught me so many things that show up flavorfully in everything I've been making and baking.  Their fun and relatable styles make them fun to watch and easy to follow along with.  All of the recipes I've tried and loved can be found over on FoodNetwork and many are also posted on their Instagram feeds along with these yummy photos.  If you want even more delicious dishes, head on over to my recipe boards on Pinterest!

Hope you're having a happy day at home.  Bake up something tasty...trust me, it'll change your whole mood!

xx,

~K

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TGIF!  I don't know about you all but for me and mine it's been a loooooong week.  June can sometimes be busy and when Friday rolls around, nothing feels better than a great glass of wine and a yummy dish.  This one hits the spot for sure.  I recently made it to rave reviews (including my own and I am my biggest critic!) and therefore wanted to share it with you guys hoping you'll love it too!

If you've made lasagna ever before then you'll find the steps simple and familiar.  You can substitute the shrimp and/or seafood sticks with your favorite seafood or shellfish of choice.  Other than that it's a quick sauté, cream béchamel and one, two, three layer...voila! If you're ready to give it a try here are the delicious details...

Enjoy!

xx,

~K

    INGREDIENTS:

• 2 boxes oven ready lasagna sheets
• 4 tablespoons butter
• ½ cup flour 
• ½ cup milk
• 4 oz softened cream cheese 
• 1 large container whole milk ricotta cheese
• 2 cups grated mozzarella cheese 
• 3 eggs
• ¼ cup grated parmesan cheese
• 2 tablespoons fresh chopped basil 
• 1 tablespoon fresh chopped oregano 
• nutmeg to taste
• salt & pepper to taste
• 1 lb peeled & deveined shrimp, diced
• ½ lb imitation crab or seafood sticks, diced
• 1/3 cup butter toasted breadcrumbs 

  

INSTRUCTIONS:

     1.  Preheat oven to 350°F/180°C

2.  In a large sauté pan, sauté crab in butter until lightly golden.  

     Place aside and then sauté shrimp adding additional butter if needed.

     Add a shake of garlic powder to both at the end and hold aside.

3.  Prepare the béchamel sauce by melting 4  tablespoons butter in a      sauce pan. Once ready, slowly add the flour whisking until blonde.  Next add warmed milk slowly creating a smooth, slightly thick sauce.  Add in the cream cheese until blended then the nutmeg, salt and pepper to taste.  Keep warm on a very low heat.

4.  In a large bowl mix together the ricotta, eggs, parmesan, oregano,        basil and salt and pepper to taste.

5. Combine béchamel sauce with the sautéed seafood reserving a 1/2 cup plain sauce to prepare the baking dish.  

6. Spread the half cup of béchamel sauce onto the bottom of a 13 x 9 pan.  Layer the first set of lasagna sheets on top so that they overlap and completely cover the pan.

7.  Add the ricotta mixture on top and then the béchamel and seafood sauce.  Keep going until you reach the top (usually 3 layers).  Cover the entire top now with the mozzarella.  

8.  Bake uncovered in 350*F oven for 40 minutes.  Remove and add the butter toasted breadcrumbs on top for the final five minutes or just until browned and bubbly.  

Let the dish rest for 15 minutes before serving.  Add basil garnish, snap a pic and enjoy!

WEEKEND EATS

chic eats

TGIF!  I don't know about you all but for me and mine it's been a loooooong week.  June can sometimes be busy and when Friday rolls around, nothing feels better than a great glass of wine and a yummy dish.  This one hits the spot for sure.  I recently made it to rave reviews (including my own and I am my biggest critic!) and therefore wanted to share it with you guys hoping you'll love it too!

If you've made lasagna ever before then you'll find the steps simple and familiar.  You can substitute the shrimp and/or seafood sticks with your favorite seafood or shellfish of choice.  Other than that it's a quick sauté, cream béchamel and one, two, three layer...voila! If you're ready to give it a try here are the delicious details...

Enjoy!

xx,

~K

    INGREDIENTS:

• 2 boxes oven ready lasagna sheets
• 4 tablespoons butter
• ½ cup flour 
• ½ cup milk
• 4 oz softened cream cheese 
• 1 large container whole milk ricotta cheese
• 2 cups grated mozzarella cheese 
• 3 eggs
• ¼ cup grated parmesan cheese
• 2 tablespoons fresh chopped basil 
• 1 tablespoon fresh chopped oregano 
• nutmeg to taste
• salt & pepper to taste
• 1 lb peeled & deveined shrimp, diced
• ½ lb imitation crab or seafood sticks, diced
• 1/3 cup butter toasted breadcrumbs 

  

INSTRUCTIONS:

     1.  Preheat oven to 350°F/180°C

2.  In a large sauté pan, sauté crab in butter until lightly golden.  

     Place aside and then sauté shrimp adding additional butter if needed.

     Add a shake of garlic powder to both at the end and hold aside.

3.  Prepare the béchamel sauce by melting 4  tablespoons butter in a      sauce pan. Once ready, slowly add the flour whisking until blonde.  Next add warmed milk slowly creating a smooth, slightly thick sauce.  Add in the cream cheese until blended then the nutmeg, salt and pepper to taste.  Keep warm on a very low heat.

4.  In a large bowl mix together the ricotta, eggs, parmesan, oregano,        basil and salt and pepper to taste.

5. Combine béchamel sauce with the sautéed seafood reserving a 1/2 cup plain sauce to prepare the baking dish.  

6. Spread the half cup of béchamel sauce onto the bottom of a 13 x 9 pan.  Layer the first set of lasagna sheets on top so that they overlap and completely cover the pan.

7.  Add the ricotta mixture on top and then the béchamel and seafood sauce.  Keep going until you reach the top (usually 3 layers).  Cover the entire top now with the mozzarella.  

8.  Bake uncovered in 350*F oven for 40 minutes.  Remove and add the butter toasted breadcrumbs on top for the final five minutes or just until browned and bubbly.  

Let the dish rest for 15 minutes before serving.  Add basil garnish, snap a pic and enjoy!

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It's spring break and I'm in the kitchen today whipping up one of my favorite spring and summer salads...panzanella.  This was one of the first salads I tried making when I began getting "chefie" and watching lots of the food network, haha.  But honestly, it was one of the first dishes I began getting comfortable experimenting with and today I'm sharing my modified version of the Barefoot Contessa's recipe for the classic favorite.  As you'll see, you can make your own bread cubes if you have the time and so wish or you can grab a couple of bags of your favorite salad croutons and save that step.  Either way, you're in for a delicious treat!  Quick, classic and refreshingly satisfying...enjoy!

Ingredients:

3 tablespoons olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups) or 2 bags of your favorite seasoned croutons (I love Texas Toast Garlic Cheese)

1 teaspoon kosher salt

1 cup grape tomatoes, halved 

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

1 can pitted black olives

20 large basil leaves, coarsely chopped

For the vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons Champagne vinegar

1/2 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1. If making your own homemade croutons, heat your olive oil in a large sauce pan. Add in the bread cubes and salt then cook over low to medium heat being sure to toss frequently.  Continue crisping for 10 minutes until nicely browned. You can gently add more oil as needed while going along.
2. To make the vinaigrette, whisk together the oil, vinegar, garlic, mustard, salt and pepper.  I always get out my immersion blender to whipped them up.  It's super quick and gets the consistency just right.
3. Now, in a large bowl, mix together the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and olives. Add the bread cubes and toss altogether with the vinaigrette. Generously season it all with salt and pepper. You can serve it up right away or let it all marry for about half an hour for the flavors to blend. Yum!!!

You can make this dish into a main by adding in grilled chicken or shrimp or even sausage or steak if you're a meat lover.  If you do try making this one let me know.  I'd love to hear how it turns out.  Have a lovely Wednesday everyone!

xx,

~K

SHOP THE POST:

Photo credits: flavorthemoments

PRETTY PANZANELLA

barefoot contessa

It's spring break and I'm in the kitchen today whipping up one of my favorite spring and summer salads...panzanella.  This was one of the first salads I tried making when I began getting "chefie" and watching lots of the food network, haha.  But honestly, it was one of the first dishes I began getting comfortable experimenting with and today I'm sharing my modified version of the Barefoot Contessa's recipe for the classic favorite.  As you'll see, you can make your own bread cubes if you have the time and so wish or you can grab a couple of bags of your favorite salad croutons and save that step.  Either way, you're in for a delicious treat!  Quick, classic and refreshingly satisfying...enjoy!

Ingredients:

3 tablespoons olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups) or 2 bags of your favorite seasoned croutons (I love Texas Toast Garlic Cheese)

1 teaspoon kosher salt

1 cup grape tomatoes, halved 

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

1 can pitted black olives

20 large basil leaves, coarsely chopped

For the vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons Champagne vinegar

1/2 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1. If making your own homemade croutons, heat your olive oil in a large sauce pan. Add in the bread cubes and salt then cook over low to medium heat being sure to toss frequently.  Continue crisping for 10 minutes until nicely browned. You can gently add more oil as needed while going along.
2. To make the vinaigrette, whisk together the oil, vinegar, garlic, mustard, salt and pepper.  I always get out my immersion blender to whipped them up.  It's super quick and gets the consistency just right.
3. Now, in a large bowl, mix together the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and olives. Add the bread cubes and toss altogether with the vinaigrette. Generously season it all with salt and pepper. You can serve it up right away or let it all marry for about half an hour for the flavors to blend. Yum!!!

You can make this dish into a main by adding in grilled chicken or shrimp or even sausage or steak if you're a meat lover.  If you do try making this one let me know.  I'd love to hear how it turns out.  Have a lovely Wednesday everyone!

xx,

~K

SHOP THE POST:

Photo credits: flavorthemoments

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Happy weekend!  Nothing makes me happier than the opportunity to whip up something delicious to share with my family and friends.  And nothing is better than having the time to do that.  That's why I'm sharing my latest kitchen crave with you today.  If you want to spice up a Friday night with your friends or spice up Sunday dinner for the family, these Asian-inspired savory bites will do just that.  After seeing several variations and takes on the latest craze in finger foods, I decided to put my own spin on the recipes I'd been seeing.  These photos served as some of the inspo for this loosely adapted recipe I created below.  Ready to head East?  Here's how to do it:

TIME:  

PREP 10 MIN.  COOK: 20 MIN.  

DIFFICULTY LEVEL: EASY

INGREDIENTS:

MEATBALLS

1/2 lb. ground pork

1/2 lb. ground beef

2 tsp. sesame oil

2 - 3 diced scallions

2 cloves of garlic minced

1 tbsp fresh ginger minced

1/2 tsp salt

2 tbs soy sauce

1 large egg (lightly beaten)

1/2 c panic bread crumbs

HAWAIIAN SAUCE:

2 tsp sesame oil

1/2 cup hoisin sauce

1/2 cup honey

3 tbsp rice vinegar

1/4 soy sauce 

1 tbsp sriracha 

1 tbsp ginger

3 cloves garlic grated

1 1/2 tbsp sesame seeds

PREPARE:

1.  Heat the oven to 375*F.  While it's warming up begin to prepare the meatball mixture.  In a large bowl place the meats, sesame oil, half of the diced scallions, garlic, ginger, salt, soy sauce and lightly beaten egg.  Once combined gently add in the breadcrumbs.  Form the meat mixture into golf ball sized balls and placed on a silpat lined baking sheet.  Place in the oven to bake for 15 to 20 minutes. 

2. Next begin on the Hawaiian sauce.  In a small sauce pan place the sesame oil and begin to heat up.  Once it is warm, add the ginger and the garlic.  Allow the mixture to become fragrant and then add in the hoisin, honey, rice vinegar, soy sauce and sriracha.  Let the sauce simmer and thicken being sure to whisk to prevent it from sticking, about 5 minutes.  Add in half the sesame seeds and turn the heat to low to keep the sauce warm.

3.  Once the meatballs have finished cooking, place them in the pan with the warm Hawaiian sauce.  Coat with the sauce and then remove and place on a pretty serving platter.  You can serve them over some yummy jasmine rice or simply plate them alone.  Add in the remaining sesame seeds and garnish with the leftover scallions.  Enjoy!

Although this is a simple dish, the outcome is pretty impressive.   They're perfect for a fun little dinner party or even a potluck.  For me, I just find them delicious and can consider them a happy little meal, haha. Give them a try, I'd love to know what you think!  Have a wonderful weekend everyone!

xx,

~K

SHOP THE POST:

Photo credits:  cremedelacrumb.com lifemadesimplebakes.com damndelicious.net homegrownprovisions.com

QUEEN'S HAWAIIAN MEATBALLS

Asian cooking

Happy weekend!  Nothing makes me happier than the opportunity to whip up something delicious to share with my family and friends.  And nothing is better than having the time to do that.  That's why I'm sharing my latest kitchen crave with you today.  If you want to spice up a Friday night with your friends or spice up Sunday dinner for the family, these Asian-inspired savory bites will do just that.  After seeing several variations and takes on the latest craze in finger foods, I decided to put my own spin on the recipes I'd been seeing.  These photos served as some of the inspo for this loosely adapted recipe I created below.  Ready to head East?  Here's how to do it:

TIME:  

PREP 10 MIN.  COOK: 20 MIN.  

DIFFICULTY LEVEL: EASY

INGREDIENTS:

MEATBALLS

1/2 lb. ground pork

1/2 lb. ground beef

2 tsp. sesame oil

2 - 3 diced scallions

2 cloves of garlic minced

1 tbsp fresh ginger minced

1/2 tsp salt

2 tbs soy sauce

1 large egg (lightly beaten)

1/2 c panic bread crumbs

HAWAIIAN SAUCE:

2 tsp sesame oil

1/2 cup hoisin sauce

1/2 cup honey

3 tbsp rice vinegar

1/4 soy sauce 

1 tbsp sriracha 

1 tbsp ginger

3 cloves garlic grated

1 1/2 tbsp sesame seeds

PREPARE:

1.  Heat the oven to 375*F.  While it's warming up begin to prepare the meatball mixture.  In a large bowl place the meats, sesame oil, half of the diced scallions, garlic, ginger, salt, soy sauce and lightly beaten egg.  Once combined gently add in the breadcrumbs.  Form the meat mixture into golf ball sized balls and placed on a silpat lined baking sheet.  Place in the oven to bake for 15 to 20 minutes. 

2. Next begin on the Hawaiian sauce.  In a small sauce pan place the sesame oil and begin to heat up.  Once it is warm, add the ginger and the garlic.  Allow the mixture to become fragrant and then add in the hoisin, honey, rice vinegar, soy sauce and sriracha.  Let the sauce simmer and thicken being sure to whisk to prevent it from sticking, about 5 minutes.  Add in half the sesame seeds and turn the heat to low to keep the sauce warm.

3.  Once the meatballs have finished cooking, place them in the pan with the warm Hawaiian sauce.  Coat with the sauce and then remove and place on a pretty serving platter.  You can serve them over some yummy jasmine rice or simply plate them alone.  Add in the remaining sesame seeds and garnish with the leftover scallions.  Enjoy!

Although this is a simple dish, the outcome is pretty impressive.   They're perfect for a fun little dinner party or even a potluck.  For me, I just find them delicious and can consider them a happy little meal, haha. Give them a try, I'd love to know what you think!  Have a wonderful weekend everyone!

xx,

~K

SHOP THE POST:

Photo credits:  cremedelacrumb.com lifemadesimplebakes.com damndelicious.net homegrownprovisions.com

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Can you believe it's the last week of January already? The year is off to a busy start for all of us it seems.  I hope everyone is having fun so far!  One thing I've been enjoying this new year is sharing some of my favorite recipes with you each week.  It seems like you guys are enjoying them too....thank you for all your DMs and sweet messages!  Today I decided to share my version of a chain favorite.  This restaurant is famous for its big onion appetizer and this delicious chicken dish.  After having it a couple times and not being able to get enough I knew I had to recreate it to enjoy at home.  And so that's what I did.  Funny thing is, since then I never went back to the restaurant!  So here it is...

AUSSIE CHICKEN

Serves 4 | 50 minutes | Easy

Ingredients:

4 boneless chicken breasts or 1lb chicken tenderloins 
8 slices bacon
8 oz sliced mushrooms
2 tbsp butter
1 tbsp canola oil
1 c mayonnaise
1/4 c honey
2 tbsp Dijon mustard
1 tsp lemon juice
1 1/2 - 2 c shredded Monterey Jack cheese
2 - 3 sprigs flat leaf parsley 


Directions:

Prepare your bacon.  You can do this by frying it as you would for breakfast in a pan on the stovetop or if you prefer less mess you can bake it in the oven.  Preheat the oven to 400*F.  Lay your strips out flat on a wire cooling rack and position a baking tray underneath to catch the grease.  Do not let strips overlap.  Bake for 15 - 20 minutes to achieve your preferred level of crispiness.  Slightly underdone is best as it will bake more at the end of the recipe.

Once the bacon has been cooked or while it is baking, prepare your honey mustard marinade.  This is the sauce you will partly use to marinade the chicken as well as the sauce you will pour on top before baking.  Please remember: DO NOT reuse the portion of sauce used to marinate the chicken as it will have been exposed to the raw meat.  Instead, be sure to prepare plenty of extra if you find you like your dish saucy and/or want some extra sauce for dipping.  I happen to be a big fan of both so I recommend doubling the sauce recipe so there's plenty for all.  You can always save any extra for salad dressing too!

To prepare the marinade, combine the mayo, honey, mustard and lemon juice in a bowl.  You can either whisk it together for a workout or use an immersion blender to help easily achieve that luscious level of creaminess you want.  Taste to test and adjust accordingly depending how sweet or savory you like it.  If you are doubling the recipe for the sauce reserve half to be used later.  

Season the chicken with some pepper and a little salt.  Place the meat in a large bowl and cover it with a half cup of the marinade.  Toss to coat fully and set it in the fridge to tenderize.  Meanwhile, brown the mushrooms in two tablespoons of butter and a tablespoon of oil.  This combo will allow you to get a nice browning on them without allowing the butter to burn.  Sauté for about 8 - 10 minutes or until the desired golden color is set.  

Place mushrooms aside and crumble the cooked bacon.  Combine the two and reserve for a moment.  Take the chicken that's been marinading and add it to a hot pan.  You want to sear the outside and get some nice color on it.  The chicken will be cooking through later in the oven so you can just focus on the outside color and browning for now.  Let each side cook for about 2 -3 minutes.  If needed, you can add a little butter to the pan to keep things juicy.  Once all the pieces are golden and seared on the outside, transfer the chicken to a 9 x 13 baking dish.  Pour some of the extra honey mustard sauce along the bottom and over the top of the chicken.  Again, I like my dishes saucy so for me the more the better.  Adjust the amount to suit your taste.  

Next, layer the bacon and mushrooms over the chicken.  Pour a little more sauce on topped then cover with the shredded Monterey Jack cheese.   Bake at 350*F for 30 minutes or until cheese and sauce start to bubble.  Check the temperature of the chicken with a digital thermometer to see that it's 160*F and cooked through.  


Remove from oven, garnish with parsley and serve hot and delicious.  Enjoy!

This dish is perfect for a cold winter's night.  Everybody who tries it love probably because it's got just enough sweet to perfectly balance the savory and honestly, who doesn't loveeee bacon? Haha!  So, next time you want to get your Aussie on I suggest you give it a try.  Happy Wednesday friends!

xx,

~K

Photo credits: via

AUSSIE CHICKEN

Aussie chicken

Can you believe it's the last week of January already? The year is off to a busy start for all of us it seems.  I hope everyone is having fun so far!  One thing I've been enjoying this new year is sharing some of my favorite recipes with you each week.  It seems like you guys are enjoying them too....thank you for all your DMs and sweet messages!  Today I decided to share my version of a chain favorite.  This restaurant is famous for its big onion appetizer and this delicious chicken dish.  After having it a couple times and not being able to get enough I knew I had to recreate it to enjoy at home.  And so that's what I did.  Funny thing is, since then I never went back to the restaurant!  So here it is...

AUSSIE CHICKEN

Serves 4 | 50 minutes | Easy

Ingredients:

4 boneless chicken breasts or 1lb chicken tenderloins 
8 slices bacon
8 oz sliced mushrooms
2 tbsp butter
1 tbsp canola oil
1 c mayonnaise
1/4 c honey
2 tbsp Dijon mustard
1 tsp lemon juice
1 1/2 - 2 c shredded Monterey Jack cheese
2 - 3 sprigs flat leaf parsley 


Directions:

Prepare your bacon.  You can do this by frying it as you would for breakfast in a pan on the stovetop or if you prefer less mess you can bake it in the oven.  Preheat the oven to 400*F.  Lay your strips out flat on a wire cooling rack and position a baking tray underneath to catch the grease.  Do not let strips overlap.  Bake for 15 - 20 minutes to achieve your preferred level of crispiness.  Slightly underdone is best as it will bake more at the end of the recipe.

Once the bacon has been cooked or while it is baking, prepare your honey mustard marinade.  This is the sauce you will partly use to marinade the chicken as well as the sauce you will pour on top before baking.  Please remember: DO NOT reuse the portion of sauce used to marinate the chicken as it will have been exposed to the raw meat.  Instead, be sure to prepare plenty of extra if you find you like your dish saucy and/or want some extra sauce for dipping.  I happen to be a big fan of both so I recommend doubling the sauce recipe so there's plenty for all.  You can always save any extra for salad dressing too!

To prepare the marinade, combine the mayo, honey, mustard and lemon juice in a bowl.  You can either whisk it together for a workout or use an immersion blender to help easily achieve that luscious level of creaminess you want.  Taste to test and adjust accordingly depending how sweet or savory you like it.  If you are doubling the recipe for the sauce reserve half to be used later.  

Season the chicken with some pepper and a little salt.  Place the meat in a large bowl and cover it with a half cup of the marinade.  Toss to coat fully and set it in the fridge to tenderize.  Meanwhile, brown the mushrooms in two tablespoons of butter and a tablespoon of oil.  This combo will allow you to get a nice browning on them without allowing the butter to burn.  Sauté for about 8 - 10 minutes or until the desired golden color is set.  

Place mushrooms aside and crumble the cooked bacon.  Combine the two and reserve for a moment.  Take the chicken that's been marinading and add it to a hot pan.  You want to sear the outside and get some nice color on it.  The chicken will be cooking through later in the oven so you can just focus on the outside color and browning for now.  Let each side cook for about 2 -3 minutes.  If needed, you can add a little butter to the pan to keep things juicy.  Once all the pieces are golden and seared on the outside, transfer the chicken to a 9 x 13 baking dish.  Pour some of the extra honey mustard sauce along the bottom and over the top of the chicken.  Again, I like my dishes saucy so for me the more the better.  Adjust the amount to suit your taste.  

Next, layer the bacon and mushrooms over the chicken.  Pour a little more sauce on topped then cover with the shredded Monterey Jack cheese.   Bake at 350*F for 30 minutes or until cheese and sauce start to bubble.  Check the temperature of the chicken with a digital thermometer to see that it's 160*F and cooked through.  


Remove from oven, garnish with parsley and serve hot and delicious.  Enjoy!

This dish is perfect for a cold winter's night.  Everybody who tries it love probably because it's got just enough sweet to perfectly balance the savory and honestly, who doesn't loveeee bacon? Haha!  So, next time you want to get your Aussie on I suggest you give it a try.  Happy Wednesday friends!

xx,

~K

Photo credits: via

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