Potato salad doesn’t have to be traditionally creamy to be good. In fact, switching that out for a vinegar based honey mustard dressing actually makes it better for serving at barbecues & pot lucks in the Spring and Summer. This Warm Bacon Honey Mustard Potato Salad is simple enough to whip up, even at the last minute- and it’s bound to be the next big thing to hit the picnic table.
Who doesn’t remember eating these as a kid? They were always a huge treat for us. You could open the bag and just smell the mustardy, oniony addictive-ness. We’ve always got some sort of your basic pretzel on hand in the pantry. As a splurge purchase, I will occasionally buy a bag of our favorite seasoned pretzels. We are total total pretzel freaks, so I was delighted to find and try this recipe. I knew the sons & I had to give it a go ASAP. They were so excited about them, they insisted on taking over and doing it themselves.
The result? These taste EXACTLY like the ones you know and love. And they’re perfect! Whip up your own from scratch batch whenever you get a craving. You will not be able to stop snackin’ on these lip-smacking hard pretzel bites.
Honey Mustard & Onion Pretzel Bites
recipe adapted from Table For Two
12-16 oz. sourdough hard pretzels (the pounder)
⅔ cup vegetable oil
4 tbsp. honey
3 tbsp. yellow mustard
2 tsp. onion powder
1. Preheat oven to 275 degrees Fahrenheit and line a large baking sheet with silicone baking mats or parchment paper.
2. In a large bowl, whisk together vegetable oil, honey, yellow mustard, and onion powder.
3. Smash the sourdough hard pretzels against your counter-top into bite-size pieces.
4. Pour the pretzels into the mixture and toss well to coat every piece.
5. Pour the pretzels onto the baking sheet and spread them out in an even layer.
6. Bake for 30 minutes, tossing/turning the pieces halfway through baking.
7. Remove from oven, let cool, then store in an airtight container.
In central Virginia we say, “Wait 15 minutes. The weather will change.” This storm has proven the saying to be true today. All day, every 15 minutes. So far we’ve had rain, sleet, snow, freezing rain, and hail. Now, it’s decided it would like to sleet, but threw in a pinch of thunder and a dash of lightening. Seriously?! Ice Lightning? Go home Weather, you’re drunk.
Really though, this wonky winter weather recipe has our family staying in doors for the rest of the afternoon and evening. That put the kibosh on my plans to pick up the carry-out I’d been craving for dinner. Bummer? Not anymore! I’m making my favorite restaurant chicken right at home. Delicious dinner, and staying safe and dry? Don’t mind if I do. Nobody’s going to ‘rain’ on this girl’s parade today.
Alice Springs Chicken has never tasted better than it does when made fresh in the comfort of your own home. This savory (and cheesy, we can’t forget cheesy) chicken is even better with our easy, homemade honey mustard sauce for dipping. If Alice Springs is your
thing kind of chicken, don’t let a night indoors stop your from enjoying your favorite dish.
*Copycat* Outback Steakhouse Alice Springs Chicken with Homemade Honey Mustard
4 boneless, skinless chicken breasts, pounded to 1/2 inch in thickness (if they’re really thick it can be easier to just fillet them)
6 slices bacon, halved
honey mustard (recipe below)
1 cup sliced, fresh mushrooms
2 cups shredded Colby Jack cheese (cheddar will work as a substitute)
1. Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
2. Meanwhile, cook bacon in a large skillet until crisp. Remove bacon. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Move chicken to a 9×13 pan.
3. Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
4. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
5. Serve with extra honey mustard sauce for dipping.
Homemade Honey Mustard Sauce
1. In a small bowl combine 1/2 cup mustard, 1/4 cup corn syrup, 1/4 cup mayonnaise, and 1/4 cup honey, mixing well. Add more honey if necessary, depending on how spicy/strong your base mustard is.
2. Refrigerate and allow to ‘chill’ before using.