Copy Cat Recipes Ongoing

[DeSiRe]

anyone else like creating dishes they eat out? i found a few that taste exactly like the one at restaurants...here are a few

TGI Fridays Sizzling Chicken and Cheese with Shrimp
2 (4 ounce) chicken breasts
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded white chihuahua cheese
2 slices American cheese
mashed potatoes
marinade
2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/4 teaspoon salt
pepper and onion medley
1 green pepper , julienne
1 red pepper , julienne
1 yellow onion , julienne
DIRECTIONS:


Pound chicken breasts to even thickness.
Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
3
Slice peppers and onions and sauté in olive oil until al dente. Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve “sizzling."
(lots of other TGI Fridays copy cats here here: http://top-chefs.blogspot.com/2009/12/tgi-fridays-recipes.html

 

[DeSiRe]

(this is my now go-to southwestern chicken marinade)
Chipotle's Chicken Marinade

All Purpose Chipotlesque Marinade (EDITED)

1 (2 ounce) package dried ancho chiles
1 (7 ounce) can chipotle pepper in adobo sauce (discard chipotle pepper, skim out seeds)
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
2 teaspoons salt
1 red onion, quartered
1/4 cup oil (canola/vegetable/olive)
1 whole boneless, skinless naturally raised chicken (about 3 lbs, thighs work well too)

Soak dry chilies overnight in water, until soft. Remove seeds.

Add chilies and rest of the ingredients in blender or food processor. Puree until smooth.

Stab chicken with fork to let the marinade soak in. If you're marinating overnight, you won't need to stab it too much. If you're marinating for an hour, stab it all over!

Spread marinade over chicken, refrigerate for one hour or up to overnight.

After marinating, grill on medium high on an indoor grill where the chicken can be pressed flat.

If using a skillet, heat oil to medium high. Place a foil-wrapped brick on top of chicken to press it flat.

If using an outdoor grill, use charcoal to make it ultra delicious. Place foil wrapped bricks to press chicken flat.

You can also make this on a Panini grill on medium high heat. Place something heavy on top to weigh it down.

*Using naturally raised chicken makes the biggest difference and can be found at Whole Foods or Trader Joe's or any other store that specializes in natural foods. If you can't get boneless whole chicken, de-bone a whole chicken yourself (yuck), or get boneless thigh meat, or just leave the bones in! Chipotle places emphasis on good wholesome meat that has been fed a vegetarian diet, free of hormones and antibiotics. You just will not have the same taste using typical grocery store chicken that was raised with antibiotics and hormones in their factory farms. [Please don’t sue me…. I’m just reiterating what Chipotle values. You should watch Food Inc. If you don’t believe me, prepare it with your regular chicken breast. Then prepare this with naturally raised chicken or Amish chicken (vegetarian fed, no antibiotics or hormones). If you can’t taste the difference, you may be deficient in taste receptors).]

*This works for steak too. Chipotle uses 50% naturally raised beef (they're working on getting it up to 100%) so make sure you used naturally raised, free range, grass fed beef as well!

*If you're lazy, throw all the ingredients into a crockpot (bones included), cook on low for 10-12 hours or high for 4-6. You will have meat that falls off the bone because it's so tender and the consistency is similar to a stew! You can add 2 cups water or a low sodium stock to keep it from drying out.

 

[DeSiRe]

Copycat Macaroni Grill’s Penne Rustica

Ingredients

Gratinata sauce:
1 teaspoon butter
1 teaspoon chopped garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon dill
1/2 teaspoon chopped rosemary
1/2 cup marsala cooking wine
1/8 teaspoon cayenne pepper
4 cups heavy cream
Penne Rustica:
1/2 ounce pancetta or bacon (I used an ounce which was 1 strip of bacon for me)
9 raw shrimp, peeled and deveined
6 ounces grilled chicken breasts, sliced (1 large breast or 2 small)
8-12 ounces penne pasta, cooked
3 Tablespoons butter
1/2 teaspoon chopped shallot
pinch salt and pepper
1/2 cup parmesan cheese
1/4 teaspoon paprika
(optional) 3 sprigs fresh rosemary (for garnish)
See Timeless Grilling Tips
Instructions

For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
Add Marsala wine and reduce by one-third.
Add remaining ingredients, reduce by half of the original volume. Set aside.
For Penne Rustica: Saute pancetta or bacon until it begins to brown.
Add butter, shallots, and shrimp.
Cook until shrimp are evenly pink but still translucent.
Add chicken, salt, pepper, and mix thoroughly.
Add gratinata sauce and 1/4 cup parmesan cheese.
Simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with the cooked pasta.
Pour into a large casserole dish or roaster.
Sprinkle with 1/4 cup more parmesan cheese and sprinkle with paprika.
Bake at 475 degrees for 10 to 15 minutes.
Remove and garnish with fresh rosemary sprig.

 

[DeSiRe]

Craker Barrel Pancakes

http://www.christineiscooking.com/2011/10/cracker-barrel-pancakes-copycat-recipe.html

 

[HNIC]

Tell the truth DeSiRe, did you try this yourself, this looks good as HECK

HNIC

anyone else like creating dishes they eat out? i found a few that taste exactly like the one at restaurants...here are a few

TGI Fridays Sizzling Chicken and Cheese with Shrimp
2 (4 ounce) chicken breasts
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded white chihuahua cheese
2 slices American cheese
mashed potatoes
marinade
2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/4 teaspoon salt
pepper and onion medley
1 green pepper , julienne
1 red pepper , julienne
1 yellow onion , julienne
DIRECTIONS:


Pound chicken breasts to even thickness.
Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
3
Slice peppers and onions and sauté in olive oil until al dente. Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve “sizzling."
(lots of other TGI Fridays copy cats here here: http://top-chefs.blogspot.com/2009/12/tgi-fridays-recipes.html

 

[LSN]

ya that 1st dish look good