Jug Size

 Liqueur making instructions 101

All of these liqueur recipes are extremely dynamic depending on the size of your Jugs. Some have bigger Jugs, some have smaller jugs. The Jug size doesn't matter!!

If you have a Quart size jug, fill it half way with fruit, pour vodka until it is covered and almost up to the top. Adjust the recipe according to Jug Size.

If you have a Gallon size Jug, fill it half way with fruit, pour in 2 bottles of Vodka and adjust the rest of the recipe accordingly.

It ISN'T all about Jug size and when it comes down to it - Jug size doesn't matter! It's the final outcome that does!

Cranberry Liqueur

 Use fresh cranberries. Remove soft or ones that look like crap. They are always in the package!

Ingredients

• 1 lbs fresh cranberries
• 1-750 ml bottle of Svenska Vodka
• 1-1/2 cups simple syrup
• 2 whole Oranges cut in 1/4" slices, peel and pith removed
• (Note: the pith of the orange peel makes it bitter)
• 1 lemon, peel removed and sliced
• 1 cinnamon stick

Directions

1. Rinse cranberries well. Course chop in blender or food processor
2. Combine all ingredients in a 1 gallon glass jar.
3. Let steep for 12 weeks (plan ahead for the holidays!! Start when cranberries first show up in store.)
4. Strain and filter.

 and after 3-4 weeks and if too bitter, add more simple syrup. After adding syrup, let steep another week.

Raspberry Liqueur

Make sure the raspberries are fresh, but not over ripe. Do not place any berries in the jar if they have mold on the. I used a wide mouth one gallon wide-mouth glass jar. 

Ingredients

• 1 pint fresh raspberries
• 2-1/2 cups vodka
• 1 vanilla bean or 1 Tablespoon vanilla extract
• 1/4 teaspoon allspice
• 1/2 cup simple syrup
• Note: I used a full 1 750ml bottle of vodka and  adjusted ingredients accordingly. It's your recipe - make it your way.

Directions

1. Rinse raspberries well.
2. Squish some of the raspberries when putting them into the jar. This releases more of the flavor.
3. Add vodka, vanilla, and allspice. Mix.
4. Place bottle in a cool, dark place for 3 weeks.
5. Add the simple sugar.
6. Age another 3-5 weeks.
7. Slightly shake the mixture every few days.
8. The original recipe said to strain thru cheesecloth and squeeze to get as much of the juice out as possible and throw the raspberry pulp away. I left the raspberries in the juice. When serving, include a few raspberries in the glass. Note: after a while the raspberries start to break down in the liquid and it doesn't look as appealing. You may want to strain thru cheesecloth then and squeeze out the juice. 

Cherry Liquor

All of the ingredients go into a sterilized One Gallon jar. 

Ingredients

• 1+ lbs Bing Cherries with seeds. Some cherries were sliced in half to add to the flavor. Slicing my thumb open is NOT part of the recipe!! That is extra!
• 1+ quart bottles of Svenska vodka - enough to cover the cherries by at least 25%.
• 1- cup sugar (Original recipe called for 1 cup, I used about 1/2 cup)

Directions

1. Make sure jar is sterile! Or somewhat close to it. Don't want the Wuhan virus growing in there!!!!
2. Wash cherries 18 times!!! Well, you know the thing... Make sure they are Clean.
3. Remove the Cherry stems.
4. Put the Cherries in the jar. Like DUH!!!
5. Pour the sugar over the cherries.
6. Pour the Vodka over the cherries, so they are covered plus about 25% more. No there's no Math here. Figure it out...
7. DO NOT SHAKE OR MIX!!!!
8. Put in a Cool Dark place for 2 months.
9. Every two weeks, SLIGHTLY turn the jar to SLIGHTLY mix in crap inside.
10. Just in case something starts to grow in there, don't close the lid tight. If something is growing in 80 proof vodka, notify Dr Fasci immediately!

OK, It never made two months! It made about 90 days. LOL!! This stuff is to die for! Eating 5 Cherries (don't swallow the pits or you'll get pregnant) will give you a buzz! I like eating the Cherries more than drinking the Liquor! Enjoy! Made Raspberry Liquor also... Stay tuned for that recipe...

Beet & Cabbage Pork Soup

Ingredients

• 4 meaty Pork Country Ribs trimmed of major fat (cubed if you wish)
• 2 cups Beef Broth
• 3 medium beets, peeled and cubed
• 3 stalks Celery, chopped
• 3 carrots, peeled and sliced
• 3 medium baking potatoes, peeled and cubed
• 1 large onion, chopped
• 1-2 jalapenos halved lengthwise and sliced
• 1 medium head cabbage, cored and thin sliced into strips
• 1 (8 ounce) can diced tomatoes, don't drain
• 3-6 cloves garlic, chopped
• ½ teaspoon Garlic Powder
• ½ teaspoon Mrs Dash Extra Spicy
• ½ Chile Powder
• vegetable oil for frying
• salt and pepper to taste
• ½ cup sour cream, for topping

Directions

1. Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the pork, and cover the pot. Return to a boil and slight boil until pork is cooked through.
2. Add Beef Broth. Add the beets, and cook for about 10 minutes Add the carrots, celery, jalapenos and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes, with its juice. Season with Garlic Powder and Mrs Dash Extra Spice seasoning.
3. Heat the oil in a skillet over medium heat. Add the onion and sprinkle with Chile powder and cook until tender. 
4. Transfer to the pot. Add the raw garlic to the soup, bring to a boil and cover and turn off the heat. Let stand for 5 minutes. Taste, and adjust seasonings.
5. Top with Sour Cream when serving

Southwest Salisbury Steak

Ingredients

Patties

• 1 lbs Ground Beef
• 1/2 Cup Panko bread crumbs
• 1 egg, beaten
• 2 Tablespoons milk
• 1/2 pkg dry onion mix
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Mrs Dash Garlic and Herb
• 1 teaspoon Chili Powder
• 1/2 small can Diced Jalapenos drained (Optional: diced green chiles)

Gravy

• 3 Tablespoons Butter
• Olive oil to add when butter isn't enough
• 2 cups Fresh Mushrooms
• 1 Onion, Quartered and Sliced
• 4-6 cloves garlic chopped
• 3 Tablespoons All Purpose Flour
• 1/2 pkg dry onion mix
• 1-1/2 cups Beef Broth
• 1/2 cup water
• 1/2 teaspoon Mrs Dash Garlic and Herb
• salt and pepper to taste

Directions

1. Mix Ground Beef, Panko bread crumbs, egg, milk, onion soup mix, Worcestershire sauce, 1/2 can Diced Jalapenos peppers,  Mrs Dash's Garlic and Herb, Garlic powder, Chili powder in a large bowl.
2. Add olive oil to skillet and heat over medium heat. Cook patties until browned turning so they don't burn.
3. Melt butter in a separate pot over medium-high heat. Saute onions until starting to turn translucent. Add mushrooms and garlic. Saute until mushrooms are tender. Slowly add the flour while constantly stirring. If mixture becomes too thick, slowly add a little beef broth while stirring. 
4. Slowly add beef broth and water while stirring. Bring to a simmer, then reduce heat and stir constantly until the liquid thickens.
5. Place the browned beef patties into the gravy and simmer until the steaks are firm, about 30 minutes. Insert thermometer into center of patties and it should read 160 deg F or more.
6. Taste gravy and adjust the seasoning. I added a little pepper and salt.

Serve with boiled potatoes or white rice.

Coffee Liqueur

 Ingredients

• 1 cup water
• 1 cup light brown sugar
• 1/4 cup instant coffee
• 2 cups vodka or rum
• 1 vanilla bean split lengthwise, or 1 Tablespoon vanilla extract.

Directions

1. Combine water, vanilla and sugar in sauce pan and bring to a boil to dissolve all of the sugar.
2. Reduce the heat to Low reduce the simple syrup down to about one-half (about 30 min)
3. Stir in coffee and mix.
4. Let cool.
5. Pour mixture into a sterilized  bottle.
6. Add vodka.
7. Shake well and place in a dark area for 10 days.
8. Every other day shake the bottle slightly.

Ed's Mushroom Soup

 Ingredients

• 1 lb mushrooms sliced and diced
• 2 medium onions, sliced and chopped
• 2 stalks celery diced
• 3-4 carrots sliced
• 1 Jalapeno diced
• 3-4 cloves Garlic minced
• Olive oil for sauteing the vegetables
• 4 cups chicken broth (2 additional cups if barley soaks up too much soup)
• 1/4-1/3 cup barley
• Dash of soy sauce
• salt and pepper to taste
• Mrs Dash Table Blend to taste
• 1 Tablespoon paprika
• 1 cup milk
• 1/2 cup heavy cream
• 3 Tablespoons Flour
• 2 Tablespoons butter

Directions

1. In a large frying pan, heat the olive oil and add the onions, garlic, carrots, jalapenos and celery and saute for about 5 minutes.
2. Add mushrooms and continue to cook for another 5 minutes.
3. Transfer the vegetable mixture to the pot and add the chicken stock to a large stock pot. Bring to a boil.
4. Add the barley. Let boil for about 2 minutes, stirring.
5. Add paprika, seasonings, soy sauce.
6. Reduce heat, cover and let simmer for 30-45 minutes, until barley is soft.
7. When barley is soft, in a separate bowl, combine the milk, melted butter and whisk in the flour until smooth. Add slowly to the soup and mix well.
8. Continue to simmer for 15 minutes on low heat. Stir occasionally.
9. Add the Heavy cream and simmer 4 more minutes, stirring.

Serve with buttered toast.

Optionally: grate some Cheddar cheese into the soup right before removing heat and stir in well.

Optionally: Add a dollop of sour cream after ladling it into a bowl.

Cream of Hon Shimeji (Beech) Mushroom Soup

This is better if made ahead & reheated for the meal.

    • ¼ cup salted butter
    • ¾ cup Green Onions
    • 2 cups chopped Mushrooms - White or Brown Hon Shimeji or your favorite mushroom
    • 2 Tablespoons Flour
    • 1 cup Half & Half
    • 1 cup low salt Chicken Broth
    • ¼ teaspoon sea Salt
    • 1/4 teaspoon black Pepper
    • 1 dash Red Paprika - A dash??? Blast it with red pepper or paprika
    • 2 dashes mild Curry - 2 dashes??? What is this pussy food - dump curry in!
    • 1/2 teaspoon Garlic Powder
    • 2 Jalapenos halved and sliced
    • 3-4 garlic cloves
    • ½ teaspoon Mrs Dash Garlic and Herb

       Directions:

    1. In a large skillet cook onions & mushrooms in butter over medium heat for 7 minutes until tender- stirring often.
    2. Add sliced garlic and spices and cook 1 more minute.
    3. Whisk in flour & keep stirring, cooking over low heat for 3 minutes.
    4. Add the chicken stock & stir, and then add the half & half in a steady stream while cooking.
    5. Add all the rest of the ingredients and then bring soup to a boil over med-high heat while stirring -  DO NOT scorch.
    6. Turn heat to low and simmer for 10 minutes, stirring often.
    7. When reheating, a small amount of milk can be added if too thick.

       Serve with corn bread.

Bok Choy and Mushroom Adobo Soup

Ingredients:

• 2 chicken breasts cut into 1" pieces
• 1/4 cup soy sauce, reduced sodium
• 1/4 cup rice vinegar
• 1/4 cup white vinegar (Note: I added this when writing the recipe. Did not try it)
• 8 large cloves of garlic, thinly sliced or rough chopped
• 2 T olive oil
• 1 large yellow onion, chopped
• 4++ oz white mushroom, cleaned root ends removed, pieces separated
• 4++ oz white beech mushroom, cleaned, root ends removed, stems separated
• Note: Use as many mushrooms as you desire. One pkg of Beech was not enough.
• 4-6 baby bok choy, sliced on the diagonal into 1-2 inch wide strips
• 4 cups chicken stock, reduced sodium
• 4+ green onions, white and light green, thinly sliced
• 2 Jalapenos, halved and sliced
• 1/4 teaspoon Mrs-Dash Extra Spicy
• 1/4 teaspoon Mrs Dash Garlic and Herb
• 1/4 teaspoon garlic powder
• Couple of health dashes of Chile Powder
• Large helping of Chili garlic sauce
• 1 cup uncooked brown jasmine rice to be cooked according to package directions

Directions:

1. In a large pot, add olive oil and brown the chicken. Sprinkle with garlic powder and Chile powder while cooking.
2. In a small saucepan, combine the soy sauce, vinegar, garlic, one of the sliced jalapenos. Simmer briskly for a few minutes and then keep on very low so the mixture remains hot.
3. Place cooked chicken on a plate and using the same large pot set over medium heat, add the olive oil, as needed. When the oil begins to shimmer, add the onion, whites of the green onion and the other sliced jalapeno. Sauté, stirring frequently, until the onion is translucent.
4. Add the mushrooms, raise the heat to medium high, and sauté until the mushroom liquid is evaporated.
5. Add the bok choy and stir for 2-3 minutes.
6. Add the soy sauce mixture and chicken to the pot and simmer a minute constantly stirring.
7. Add the chicken stock, bring to a high simmer and then reduce heat to medium low.
8. Add all spices and stir.
9. Stir in a health helping of Chile Garlic Sauce.
10. Meanwhile, make the brown rice.

To serve, add a dollop of rice to each bowl, ladle in a bit of soup, garnish with green onions, and season with additional hot chili sauce.

Salsa Verde Pork Stew

 Ingredients

• 3+ lbs Pork Tenderloin
• 3-4 jalapenos sliced (reserve one)
• 1 medium Onion - Sliced
• 4-6 cloves Garlic - Sliced
• 1 can diced tomatoes
• 1 container roasted green chiles or 4-5 Roasted green chiles skins removed and chopped
• 1/2 teaspoon Cumin
• 14 oz jar 505 Green Chile Sauce
• 1-8 oz can Salsa Verde Salsa Verde
• Salt, Pepper, Garlic powder, chile flakes, red chile powder - to taste
• Mrs Dash Garlic & Herb and Extra Spicy - to taste
• 1+-8 oz can pinto beans washed and drained
• 1-14 oz can Hominy, drained

Directions

1. Remove all fat from the Tenderloin. Save large whole pieces of the fat.They will be put in the stew for flavor, but removed and discarded after cooking.
2. Cut the Tenderloin into approx 1" pieces, 1/2" thick.
3. In an oiled frying pan, brown the meat. You may have to remove the juices halfway through to let the meat properly brown. Stir frequently. Save the juices and once the meat is browned, pour back into the pan and remove heat.
4. Saute the onions, add garlic and green chiles near the end and cook for another 2 minutes.
5. Pour meat into a large crock pot, add onion mixture, Salsa Verde, add seasonings.
6. Cook in Crock Pot to 2-3 hours on high heat.
7. Add diced tomatoes, pinto beans, Hominy and Cumin. 
8. Add last sliced jalapeno.
9. Cook another 30 minutes and adjust seasoning.
10. Remove large pieces of fat and discard. They were just used for flavor.
11. Serve with shredded cheese and tortillas.

Green Chile Egg Bake

 Ingredients

• 10 eggs beaten
• 1/2 Cup flour
• 2 Cups Cottage Cheese
• 2 Cups shredded cheese (Cheddar or Mexican Mix are good)
• 1/2 tsp salt
• 1/2 Cup melted butter
• 2-4oz cans Diced Green Chiles (or substitute 1 can with dices jalapenos)

Directions

1. Pre-heat oven to 350 deg
2. Mix everything together and pour into greased oven pan
3. Bake at 350 for 40 minutes

Serve with Cholua Hot Sauce

Sweet Potatoes with Cinnamon Pecan Crunch

Ingredients

• 6 cups peeled cubed sweet potatoes (about 5 large potatoes)
• 2 tablespoons olive oil
• 1/3 cup flour
• 1/2 cup plus two tablespoons brown sugar
• 1 teaspoon ground cinnamon divided
• 1/3 cup butter melted
  
• 2 cups whole pecans (chopped is okay)

Directions

1. Preheat oven to 400 degrees.
2. Toss the sweet potato cubes in some olive oil.
3. Line large baking sheet with parchment or foil for easy clean up.
4. Spread out cubed potatoes.
5. Bake for about 25 minutes or until firm when poked with a fork and edges are browning. Turning once or twice while they roast.
6. In a small bowl, combine 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt and pinch of pepper. Toss with cooked potatoes.
7. Butter or spray with oil, an 11 x 7 casserole dish.  Add roasted sweet potatoes.
8. For the topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
9. (If making ahead - cover and refrigerate for up to two days.)
10. Bake for 30-35 minutes until pecans are lightly browned.

Halloween Chili

 Ingredients

• 2 lbs ground Beef
• 1 lb ground pork
• 1 lb ground turkey
• 4 cans Dark Red Kidney beans
• 1 can Beef broth
  
• 3 cans Mexican-stlye (or regular) Stewed Tomatoes
• 6 stalks celery, chopped
• 1 red bell pepper, chopped
• 2 jalapenos sliced
  
• 2+ Tablespoons Chili powder
• 2 teaspoons ground cumin
• 1 teaspoon Worcestershire sauce
• 1 teaspoon !a Sauce
• 1/2+ teaspoon Habanero Powder
• 1 teaspoon Mrs Dash Herb seasoning
• 1/2 teaspoon Mrs Dash Extra Spicy
  
• 2 BIG cans of Tomato sauce
• Salt and seasoning as needed.
  

Directions

• In large pot, brown all of the meat. Add 1/4 cup water if needed, but skim it off later since meat today is injected with so much water.
• Add can of beef broth and simmer one hour.
  
• Combine all ingredients and Spices in the LARGE pot or a large Crock pot! Stir thoroughly!
• Stirring on a regular basis, cook for 4-6 hours on low.

Serve with rice, red onion, tortillas or whatever you want.

Chicken Pot Pie

Ingredients

• 1 can Cream of Chicken Soup
• 1 can Cream of Mushroom Soup
• Or, 1 can Cheddar Soup
• 1 cup milk
• 4 cups cut-up vegetables (broccoli, carrots, potatoes, frozen peas, etc)
• 2 cups cubed Chicken or Turkey
• dash of thyme
• salt & pepper to taste
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Chile Powder
• 1 can (10 oz) Hungry Jack Flaky Biscuits (cut in quarters)
• 1/4 teaspoon basil
• Vegeta to taste

Directions

1. Steam vegetables until tender
   
2. In a 3 Quart baking dish, combine soup, milk, spices
3. Stir and heat on stove until combined
4. Stir in vegetables and chicken
5. Bake at 400 Deg F for 15 minutes
6. Prepare biscuits cutting into quarters
7. Remove dish from oven, stir, and arrange biscuits on top of chicken mixture.
8. Bake another 15 minutes until biscuits are golden brown
   

Shrimp Stock

 Ingredients

• 1 pound shrimp shells (not the shrimp meat)
• 1/2 medium onion, sliced
• 1 tsp whole black peppercorns
• 1 tsp coarse salt
• 2 dried bay leaves
• 1 Tbs. extra-virgin olive oil
• 2 Tbs. fresh parsley
• 6 cups water

Directions

1. Throw everything into a pot and boil 30 minutes.
2. Strain and throw solids away
   

Crab and Shrimp Bisque

Ingredients:

• 3 Tablespoons butter
• 1/2 bunch chopped green onions
• 2-4 stalks chopped celery
• 1 chopped jalapeno
• 2 cloves garlic minced
• 3 Tablespoons flour
• 2-1/2 cups warm milk
• 1 Tablespoon tomato paste
• 1 cup Heavy Whipping cream
• 2 cups Shrimp Stock
  
• 8 oz crab meat
• 8 oz small cooked shrimp
• Optional or addition, Bay scallops, lobster, mussels, or thick white fish
  
• 2 Tablespoons sherry wine
• 1 teaspoon Mrs Dash Extra Spicy
• 1 teaspoon red pepper
• 1 Bay Leaf
• 4 Basil Leaves
  
• 1/2 teaspoon Old Bay
  
• salt and pepper to taste
  

Directions:

1. Melt butter in large saucepan over medium heat. Add White parts of green onions, garlic,  jalapenos and celery and saute until tender. Add spices.
   
2. Blend flour into butter. Continue to cook stirring for about 2 minutes
3. Slowly stir in warm milk and cook until thickened.
4. Add spices, tomato paste, shrimp stock and heavy cream. Add Bay and basil leaves.
5. If you want, puree the soup in blender at this point (optional) and return to saucepan
6. Stir in crab, shrimp (seafood) and sherry. Bring to a simmer.

Serve with warm sourdough bread

Rojo Pollo Pozole

This recipe is really a two step process. Making the Chicken stock which will eventually be mixed with the Chile Puree red sauce. While the stock is simmering, make the puree.

Ingredients

Chicken Stock

• 1/2 Onion chopped
• 1/2 cup Cilantro
• 1 head of Garlic peeled and sliced
• 2 Bay Leaves
• 1/4 teaspoon Dried Thyme
• 4 cups Water
• 1 teaspoon salt
• 2-3 Chicken Breasts, very thickly sliced - will be shredded later
• Large can Hominy
• 1/2 lime
  

Chile Puree

• 10+ large Ancho, Arbol, Guajillo, etc dried peppers
• 4-6 garlic cloves
• 1/2 onion sliced
• 1/2 head Cilantro roughly chopped
• 1/4 cup White Vinegar
• 1 teaspoon Oregano
• 1/4 teaspoon Cumin
• 1/4 teaspoon salt
• 1/2 cup Olive Oil
• 1/2 teaspoon Mrs Dash Extra Spicy Seasoning
• 1/2 teaspoon garlic powder
• 1 teaspoon red chile powder
  
• cooking oil

Directions

Chicken Stock

• In large pot, add chopped onions to oil and cook until translucent.
• Add Garlic cook 2 minutes
• Add cilantro, thyme, bay leaves, other seasoning and cook 2 more minutes
• Add 4 cups water with salt
  
• Add chicken
• Bring to a boil and then simmer
• Cook for 1 hour on low.
• Remove chicken
• Add Hominy and its juice in the can to pot
• Add 2 cups water
• Bring to a boil and then reduce heat and let simmer 20 minutes
  
• when chicken is cooled, shred chicken and set aside
  

Puree

• Place chiles in a large bowl and fill with hot water. Let them soak 15-20 minutes until soft.
• Remove the stems and discard. Leave the seeds.
• Place the chiles in a blender with all of the ingredients, along with 1/2 cup of the Chicken Stock (some of the chicken stock vegetables are OK to mix in also) and pulse blend until smooth.
• In a separate frying pan, coat with some oil and pour puree into it and cook on medium heat, stirring often, until it turns a darker shade red color. Do not let it burn!
• Cook about 15 minutes.
• Add chicken to coat and briefly cook to get chicken hot.
  

Put it all together

• After hominy has been cooking 30 minutes, add the chicken puree mixture to the stock. Stir well.
• Cook on low for 15 minutes.
• Add salt and adjust seasoning and juice from 1/2 lime.
  

Serve with tortillas.

Cajun Shrimp Pasta

Ingredients

• 1 pound medium uncooked peeled shrimp, deveined
• 2 tablespoons Cajun seasoning spice mix, divided
• 1 teaspoon Mrs Dash Extra Spicy seasoning
• 1/2 teaspoon Mrs Dash Garlic and Herb seasoning
• 2 tablespoons fresh lime juice, divided
• 4-6 garlic cloves, minced
• 8 ounces uncooked fettuccine pasta
• 3 tablespoon extra virgin olive oil, divided
• 1-1/2 red or orange bell peppers thinly sliced, then halved
• 1/2 large red onion, sliced, then halved
• 2 jalapenos sliced
• 2 tablespoon butter, divided
• 1/2 teaspoon salt +salt for water
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1/4 teaspoon cayenne pepper
• 1-1/2 cups low sodium chicken broth
• 1/2 cup heavy cream or half-n-half
• 1 (14-ounce) can fire-roasted diced tomatoes, well-drained
• 1 cup freshly grated Parmesan cheese
• Optional Garnishes:
• freshly grated Parmesan cheese
• fresh parsley
• lemon juice

Instructions

1. Add shrimp to a medium bowl and toss with 1 tablespoon Cajun and Mrs Dash seasonings, 1 tablespoon lime juice, and 4-6 minced garlic cloves. Set aside.
2. Bring a large pot of water to a boil. Add a small handful of salt and pasta. Cook until al dente, about 8-12 minutes. Reserve 1/2 cup pasta water before draining. Set aside.
3. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions, jalapenos and bell peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until peppers reach desired crisp-tenderness, approximately 5 minutes. Remove to a plate.
4. To the same skillet (don’t wipe it out), melt 1 tablespoon butter and one tablespoon olive oil over medium-high heat. Add shrimp mixture and cook 3-4 minutes, just until shrimp are opaque and cooked through. Scrape shrimp and garlic/juices into a bowl. Set aside. After shrimp is cool enough to handle, you can chop tails off if you desire.
5. To the same skillet (don’t wipe out), melt 1 tablespoon butter with 1 tablespoon olive oil. Sprinkle in flour and 1-3 teaspoons Cajun seasoning (3 teaspoons for more heat), and optional cayenne pepper (if you want it spicy) and cook, while stirring, for 2 minutes, then turn heat to low. Slowly whisk in chicken broth and heavy cream, stirring constantly until smooth. Stir in diced tomatoes.
6. Turn heat to medium-high and bring the sauce to a simmer. Simmer until thickened, stirring occasionally, approximately 3-5 minutes.
7. Reduce heat to low and stir in lime juice followed by Parmesan cheese until melted. Stir in the cooked shrimp, vegetables, and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or cayenne pepper to taste.
8. Garnish with freshly grated Parmesan cheese, fresh parsley, and lime juice (optional).

Original recipe found somewhere on the Internet. I've modified it to taste better.

Alice Spring Hot Chicken

Prep time: 12 minutes Cook Time: 12 minutes Serves 4

Ingredients

• 4 skinless chicken breast
• 6 slices of bacon
• ½ tbsp chicken seasoning
• 1 tsp Garlic Powder
• 1 tsp paprika powder or chili powder
• 2 cup Colby/jack cheese, shredded
• 2 cup sliced button mushroom
• 1 jalapeno fine chopped
• 1/2 small onion fine chopped

The honey mustard mixture

• ¼ cup honey
• 1/3 cup yellow grainy mustard
• ¼ cup mayonnaise
• 1 tbsp of corn syrup
• 1 tsp Mrs Dash Extra Spicy seasoning

Cooking instructions

• Preheat the oven after the chicken has marinated.
• Crisp the bacon in a pan until all the fat is completely rendered down
• Remove from heat and place the bacon strips on a kitchen towel to soak up the excess oil
• Place the chicken breasts into a large bowl
• Add the seasoning, paprika powder, and garlic powder, jalapenos, chopped onions to it, massage the seasoning into the chicken and allow it to marinate for 45 minutes to an hour
• While the chicken marinates, make the honey mustard sauce
• How to make the sauce
• Place a non-stick pan on low heat
• Add the honey, mustard, Extra Spicy seasoning and mayonnaise
• Stir properly until it is smooth and well-mixed
• Add the corn syrup a little at a time, taste as you go, this is to balance the sharp flavor of the mustard
• Bring to a light simmer and set it aside
• The chicken should be marinated now
• Add the bacon fat in the pan, return the pan to the heat (add olive oil if needed)
• Arrange the chicken parts and allow to brown slightly on both sides (this should take about 2-3 minutes on each side)
• Place the chicken breast in an aluminum foil tray
• Spread the honey-mustard sauce over the chicken piece
• Arrange slices of mushroom over the chicken
• Crumble some bacon crisp over it
• Pour plenty of cheese to cover the whole chicken
• Pop the tray in the oven at 350 degrees until the cheese is completely melted (5-10 minutes)
• Remove and serve with your favorite veggie slaw and a beer - lots of beer.

Conclusion

This is a MODIFIED recipe of the Outback Steakhouse Alice Springs Chicken recipe which is a favorite restaurant-style dish that your family will enjoy. It is simple, easy to prepare, and does not take up any of your time in the kitchen. This recipe was MODIFIED to give it more flavor.