FOOD STUFF

Check this page out for some of our favorite recipes and galley ideas. 

OUTBACK'S ALICE SPRINGS CHICKEN

Outback Steakhouse Alice Springs Chicken .. I have made this & O M G this is a MUST try mmm too good and sooo easy

Recipe:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

Lowry's Seasoning Salt

6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)

2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.

THAI SALAD RECIPE

 Prep time: 40 Min  Serves: 4-6

Ingredients

Salad

1 bunch scallions, thinly sliced
3 cups snow peas, thinly sliced
3 carrots, thinly sliced or shredded
1 bunch radishes, thinly sliced or shredded
¼ red cabbage, thinly sliced or shredded
1 cup dried mango, thinly sliced
⅔ cup peanuts, chopped (plus extra for garnish)
¾ cup fresh cilantro, chopped (plus extra for garnish)
¼ cup fresh mint, chopped


Dressing

3 garlic cloves, minced
1-inch piece fresh ginger, minced
1 tablespoon sesame oil
3 tablespoons soy sauce
1 tablespoon Sriracha sauce
½ cup seasoned rice-wine vinegar
⅓ cup peanut butter
Crushed red pepper and cayenne pepper to taste

Directions

1. Make the salad: Toss all the salad ingredients together in a large bowl.

2. Make the dressing: In a medium bowl, whisk all ingredients together until the dressing is smooth in texture. (If you use a mini food processor or an immersion blender to mix the dressing, you don’t have to chop the garlic or ginger.)

3. Pour the dressing over the salad and toss to coat. To serve, pile a helping of salad onto a plate and top generously with more cilantro and peanuts. The salad gets better as it sits (up to about 3 days in the fridge).

STIR FRIED RICE

 Prep time: 25 Min  Serves: 5-6

Ingredients

4 c rice, prepared

1/2 lb boneless chicken breast, cooked and cut into bite-size pieces. or same amount of medium-size cooked SHRIMP, LOBSTER, OR FISH

1 c peas and carrots, frozen

1 white onion, chopped

2 clove garlic, minced

2 eggs

3 Tbsp sesame oil

1/4 c soy sauce

Directions

1. Prepare rice according to package instructions to yield 4 cups cooked rice.

2. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender.

3. Crack eggs into pan and scramble, mixing throughout vegetables.

4. Add rice, chicken or shrimp or both, and soy sauce to pan. Stir to combine all ingredients and remove from heat. Enjoy!

SPICY FRIED SHRIMP

Cook time: 15 Min  Prep time: 5 Min  Serves: 6

Ingredients

Main Ingredient 

1 1/2 lb fresh large tiger shrimp (peeled and deveined)

For the Seasoning Flour

1/2 c all purpose flour

1/2 c cornstarch

1 Tbsp old bay seasoning

1 Tbsp garlic powder

t tsp cumin

1 tsp cayenne pepper

For the Shrimp

1/2 c thai sweet chili sauce

1/4 c scallions chopped for garnish

salt to taste

coconut oil for frying (or vegetable oil) see note

Directions

1. Preheat oil for frying between 350 - 360 ° F. While oil is heating, in a large Ziploc bag, add flour, cornstarch, Old Bay, garlic powder, cumin, and cayenne pepper. Place shrimp in bag and toss until shrimp is completely covered in season flour, then remove shrimp and shake off excess season flour and place on a plate to give coating a chance to adhere to shrimp.

2. Place shrimp in hot oil in small batches so that you keep your oil hot. Cook batches of shrimp for about 1 - 2 minutes or until golden brown. Place fried shrimp on a tray with paper towels to drain and lightly season to taste with salt. 

3. To Serve, first place shrimp in a large bowl and add Thai Sweet Chili sauce to coat shrimp, then place on a serving platter and garnish with chopped scallions and lemon or lime zest if you desire.

FISH TACO CASSEROLE

Cook time: 15 Min  Prep time: 15 Min

Ingredients

7 oz nacho cheese doritos

1 lb lightly cooked fish OR browned hamburger meat

1/2 pkg taco seasoning mix

8 oz cheddar cheese, shredded

8 oz mozzarella cheese, shredded
chopped onion
canned jalapeño OR banana peppers

sliced tomato

lettuce, shredded

Directions

1. Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, onions, remaining cheese, and sprinkle peppers on top. Bake at 350 degrees for 15 minutes.

2. Serve with a good hot salsa and sour cream.  Everyone will love it!

THAI SWEET CHILI SAUCE

Ingredients

3 tablespoons hot ground chili paste

2 teaspoons minced garlic

1/2 cup rice wine vinegar

2/3 cup water

2/3 cup sugar

1 teaspoon salt

4 teaspoons cornstarch

4 tablespoons chopped cilantro

Directions

Mix everything except the corn starch and cilantro.  Bring it to a boil first and then add the corn starch. Reduce the heat and continue to boil for about 15 minutes, stirring frequently to keep from burning. When mixture has reduced about 1/3, add in cilantro and stir for another minute. The sauce is now done.

Use it hot or cold.  It will be thicker if it is cold.  Use on shrimp, fish, lobster, chicken, etc.  I even use it as a dipping sauce for wings, fries, and onion rings.

EASY, EASY CEVICHE RECIPE

Preparation time: 

15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.

Ingredients

2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned

1/2 cup of fresh squeezed lime juice

1/2 cup of fresh squeezed lemon juice

1/2 red onion, finely diced

1 cup of chopped fresh seeded tomatoes

1 serrano chili, seeded and finely diced

2 teaspoons of salt

Dash of ground oregano

Dash of Tabasco or a light pinch of cayenne pepper

Cilantro

Tortillas or tortilla chips

Directions

In a non-reactive casserole dish, either Pyrex or ceramic, place the fresh fish, onion, tomatoes, chili, salt, Tabasco, and oregano.  Cover with lime and lemon juice.  Let the dish sit covered in the refrigerator for an hour, then stir, making sure all of the fish gets exposed to the acidic lime and lemon juices.  Let sit for several hours, giving time for the flavors to blend.  Eat with tortilla chips, or make a taco/burrito using soft tortillas.  Delicious.