Jennifer Brown's recipe

Tuscana Soup (Similar to the Olive Garden Recipe)

3 slices of bacon (chopped)
1/2 of an onion (diced)
2-3 cloves of garlic (minced)
1/2-1 pack of hot breakfast sausage (or 3-4 links of hot italian sausage casings removed)
4-5 russet potatoes (sliced in 1/4 inch discs with the peel left on)
2 containers of chicken stock or broth (or use water and bullion cubes)
4-6 kale leaves (tear leaf from the stem, and then tear into 1 inch pieces)
1 cup of cream (or to taste depending on how creamy you like your soup)

Spices (measure to taste - I like my soup spicier so I use more red pepper flakes)
Salt
Black Pepper
Red Pepper Flakes

Garnish with shredded or shaved parmesan cheese, and croutons

Directions
1. Cook bacon in a large pot, and add onion, garlic and sausage. Cook until onions are soft and sausage and bacon are cooked through.
2. Pour the chicken stock into the pot, and add the sliced potatoes. Cook until potatoes are tender.
3. Add the chopped kale, and cook for a couple minutes.
4. Add the cream, serve and garnish.
*If the soup seems too thin, mash up some of the potatoes.

Alice Springs Chicken
2-4 Chicken Breasts (I like to use 2 and then slice them in 1/2 so they are thinner)
1/2 Cup of Dijon Mustard
1/4-1/2 Cup of Honey
Juice from 1 lemon
4 slices of bacon (chopped)
1 cup of shredded cheddar cheese
1/2 of mushrooms (sliced)
Spices (to taste)
Salt
Pepper
Paprika

Directions:
1. Clean and trim chicken (pound/slice thin if you like).
2. Mix marinade (mustard, honey and lemon juice) - adjust honey and juice to taste.
3. Season chicken with salt and pepper and marinade in the honey mustard sauce (reserve 1/2 of the honey mustard for dipping).
4. Cook bacon in a saute pan, and remove after it's cooked.
5. Saute mushrooms in pan and remove.
6. Saute marinated chicken in pan for 2-3 minutes per side depending on the thickness of the chicken.
7. Place chicken in an oven safe pan, and top with mushrooms, bacon and cheese.
8. Bake at 350 until cheese is melted and chicken is cooked through.