Wednesday, September 22, 2010

1st Day of Fall! Yippy Skippy!

First day of fall, and Memphis is in a heat wave!  Seriously?!?!  Bring on the cooler weather!  Fall is my favorite time of year, but this is insane!!!  Hopefully, you all are having better temps than we are!  It's HOT!

I have been UBER busy today!!  Working on a secret project (will post more about that next week, still trying to work some things out) and doing laundry for our upcoming trip this weekend! 

I'm so excited to get to go to Fayetteville and Call the Hogs this weekend!! Can not wait!!!  ;) I also get to spend the night with my Brother and his family on Friday night before heading up, and then get to see most of my family on Sunday for a bit before heading back to Memphis! GOOD weekend!!

Tomorrow night, my very favorite show ever comes back on!!  LOVE me some McDreamy!!

Tonight on the Menu is Aussie Chicken, Green bean casserole and Crescent Rolls!!  If anyone wants the recipe, let me know and I will be happy to share!  It's just like Outback's Aussie Chicken! :)

Have a great night everyone! I'm going to try to make rounds later, but not sure I will make it until tomorrow! :) 


  1. Yes, please post the recipe. Looks good.

    Carol-the gardener

  2. Carol, here is the recipe! The only thing I do differently is use Honey Mustard Sauce (I get it at Aldi's) instead of making the dressing!

    4 skinless, boneless chicken breast
    halves - pounded to 1/2 inch thickness
    2 teaspoons seasoning salt
    6 slices bacon, cut in half
    1/2 cup prepared yellow mustard
    1/2 cup honey
    1/4 cup light corn syrup

    1/4 cup mayonnaise
    1 tablespoon dried onion flakes
    1 tablespoon vegetable oil
    1 cup sliced fresh mushrooms
    2 cups shredded Colby-Monterey Jack
    2 tablespoons chopped fresh parsley
    1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
    2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
    3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
    4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
    5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

    From Aussie chicken

  3. We had frost. Heavy heavy frost. I'm not ready for that!

  4. Seriously?!?!?! Ugh! We've been in the high 90's! A cool 75 - 80 would be Perfect to me!!

  5. Yummy recipe!

    The Soul Mom (Dyani Marvel) is hopping on through from the WW blog hop. Following you and hope you'll hop on by and follow me too!



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