Monday, April 9, 2012

Not Your Mom's Edamame

I saw this wonderful recipe on Pinterest Garlic Parmesan Edamame.  I am a little bit of a lazy cook, so I did a little bit of my own spin on this, oh and what I have on hand dictates it all.

1 Bag of Frozen Microwave Edamame
Pecorino Romano Cheese
Minced Garlic
2 Tablespoons Olive Oil
Red Pepper Flakes

I steamed the Edamame in the microwave for 4 minutes.

While the microwave was working its magic reminding me that I do not hate how large it is and how much I would rather have a awesome cooking vent, I heated up the olive oil and garlic in a saute pan.  Pour in the edamame and cook for about 2 minutes.  Top with pepper and your grated pecorino, then serve it up! 

I will say this, the pecorino is pretty salt so keep that in mind if you buy the Edamame with the sea salt.  But if you love salt like I do, you won't even notice.

"Alice Springs Chicken" with a New Spring

So, I spent 9 years of my life working for Outback Steakhouse.  Still to this day my favorite job.  I started off as a hostess at 16 and moved my way up to server, trainer, bartender and manager.  The day I graduated college and moved on all I could think about was how much I will miss the employee discount.  They have some serious yummy food. 

The Alice Springs Chicken is one of their best.  I wanted to create my own spin on it and save on the calories that this yummy dish serves you.  And here was the result........

4 Boneless Chicken Breasts
Sliced Raw Mushrooms
6 Slices of Turkey Bacon
4-5 Slices of Gruyere Cheese

Honey Mustard Dressing
1 Tablespoon of Dijon Mustard
1 1/2 Tablespoons of Honey
Mix them together until blended 

Salt and pepper the chicken breasts and bake them in an oven safe dish at 375 for 20-30 minutes or until thermometer reads 165.

Put the bacon on a foil lined baking sheet and put in the oven with the chicken.  I read about cooking bacon like this and I will never cook bacon in a pan again.

While the chicken is cooking saute the mushrooms in 1-2 tablespoons of olive oil. 

Take the chicken and place on a foil lined cookie sheet.  Pour about a tablespoon of your honey mustard on the chicken, put one piece of bacon (torn in two pieces) on top of that, mound up the mushrooms, and top with one to two slices of cheese.  Place in the broiler on high for 5 minutes or until the cheese is melted.

Then serve it up!!!  This was incredibly tasty and I sure did not feel as bad as I usually do after I indulge in this belly buster meal.