Chili’s Quesadilla Explosion Salad

May 14, 2016 by

Chili’s most popular salad, Quesadilla Explosion Salad. It Includes grilled chicken with cheese, tomatoes, corn relish,  tortilla strips and quesadilla’s. Served with Ranch Chipotle, citrus-balsamic dressing and cheese quesadilla wedges. This salad has been posted as one of the most unhealthy salads. You could make it a healthier salad if you leave out the Ranch Chipotle dressing, make the quesadillas with whole wheat tortillas and low fat cheese and no fried tortilla strips but instead bake them.

Ingredients

  • 1 cup of Citrus Balasamic Vinaigrette (recipe below)
  • 1 cup Chipotle Ranch Dressing (recipe below)
  • 2 boneless fajita marinated chicken (recipe below)
  • Salad greens of your choice

 

For the Corn relish
  • ½ can of black beans, drained and rinsed
  • ½ can of corn
  • 3 Roma tomatoes
  • 2 tbsp minced cilantro
  • 1/2 diced red onion
  • 1 tsp lime juice
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
For the Fajita Marinated Chicken
  • 2 boneless skinless chicken breasts halved
  • 2½ cups water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Chicken seasoning of choice
For the Chipotle Ranch Dressing
  • ½ cup Ranch Dressing
  • 1 tsp chopped canned chipotle pepper
For the Citric Balsamic Vinaigrette
  • 1 cup canola oil
  • ¼ cup balsamic vinegar
  • 3 tbsp sugar
  • 2 tbsp mustard
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
For the tortilla Strips
  • any 3 tortillas
  • peanut oil
For the Quesadillas
  • 8 tortillas
  • butter
  • 1 cup shredded cheese of your choice I used half cheddar and half Monterey jack cheese
Instructions
  1. First lets make the marinate for the chicken breast. Since the chicken breast are to thick for my taste I half them. Combine the 2½ cups water, 2 tbsp sugar, 2 tsp salt, 1½ tsp cumin, 1 tsp garlic powder, 1 tsp onion powder. Marinate for at least 2 hours. While the chicken is marinating go and make the Chipotle Ranch salad dressings. You can make your own Ranch Dressing or buy the bottled one and add the Chipotle pepper.
  2. For the Balsamic vinaigrette whisk all ingredients and refrigerate until ready to use.
  3. Make the corn relish. Rinse the corn and beans, add tomatoes, bell pepper, onion, cilantro, lime juice, sugar, salt and pepper. Refrigerate until ready to use.
  4. Stack the tortillas and cut into thin strips. Fry or bake the tortilla strips until crispy, cool on paper towels to drain.
  5. Preheat the paninni maker and spray with some olive oil. Season the halved chicken breast with chicken seasoning of your choice. Grill the chicken breast for 4-5 minutes on each side, until done. Keep the chicken warm and slice when ready to use.
  6. Spread butter on both  outsides of the tortillas. Top one side of the tortilla with your choice of cheese, and top it with the other tortilla. Put some butter in a hot skillet. Fry the tortillas on both sides, that shouldn’t take but a minute.
  7. Wash salad greens and place in a large bowl. Add the corn relish to the salad greens. Add the sliced chicken breast, shredded cheeses. Toss with desired amount of the Citrus Balsamic Vinaigrette and or Ranch Chipotle dressing. Add the Cheese Quesadillas and serve with the deep fried tortilla strips.

Yields 4

Quesadilla Explosion Salad

2 hrPrep Time

5 minCook Time

2 hr, 5 Total Time

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Ingredients

  • 1 cup of Citrus Balasamic Vinaigrette (recipe below)
  • 1 cup Chipotle Ranch Dressing (recipe below)
  • 2 boneless fajita marinated chicken (recipe below)
  • Salad greens of your choice
  • For the Corn relish
  • ½ can of black beans, drained and rinsed
  • ½ can of corn
  • 3 Roma tomatoes
  • 2 tbsp minced cilantro
  • 1/2 diced red onion
  • 1 tsp lime juice
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
  • For the Fajita Marinated Chicken
  • 2 boneless skinless chicken breasts halved
  • 2½ cups water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • chicken seasoning of your choice
  • For the Chipotle Ranch Dressing
  • ½ cup Ranch Dressing
  • 1 tsp chopped canned chipotle pepper
  • For the Citric Balsamic Vinaigrette
  • 1 cup canola oil
  • ¼ cup balsamic vinegar
  • 3 tbsp sugar
  • 2 tbsp mustard
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
  • For the tortilla Strips
  • any 3 tortillas
  • peanut oil
  • For the Quesadillas
  • 8 tortillas
  • 1 cup shredded cheese of your choice I used half cheddar and half Monterey jack cheese

Instructions

  1. First lets make the marinate for the chicken breast. Since the chicken breast are to thick for my taste I half them. Combine the 2½ cups water, 2 tbsp sugar, 2 tsp salt, 1½ tsp cumin
  2. 1 tsp garlic powder, 1 tsp onion powder. Marinate for at least 2 hours. While the chicken is marinating go and make the Chipotle Ranch salad dressings. You can make your own Ranch Dressing or buy the bottled one and add the Chipotle pepper.
  3. For the Balsamic vinaigrette whisk all ingredients and refrigerate until ready to use.
  4. Make the corn relish. Rinse the corn and beans, add tomatoes, bell pepper, onion, cilantro, lime juice, sugar, salt and pepper. Refrigerate until ready to use.
  5. Stack the tortillas and cut into thin strips. Fry or bake the tortilla strips until crispy, cool on paper towels to drain.
  6. Preheat the pannini maker and spray with some olive oil. Season the halved chicken breast with chicken seasoning of your choice. Grill the chicken breast for 4-5 minutes on each side, until done. Keep the chicken warm and slice when ready to use
  7. Spread butter on both outsides of the tortillas. Top one side of the tortilla with your choice of cheese, and top it with the other tortilla. Put some butter in a hot skillet. Fry the tortillas on both sides, that shouldn’t take but a minute.
  8. Wash salad greens and place in a large bowl. Add the corn relish to the salad greens. Add the sliced chicken breast, shredded cheeses. Toss with desired amount of the Citrus Balsamic Vinaigrette and or Ranch Chipotle dressing. Add the Cheese Quesadillas and serve with the deep fried tortilla strips.
Cuisine: CopyCat | Recipe Type: CopyCat
6.8
http://arrisje.com/chilis-quesadilla-explosion-salad/

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Chipotle Guacomole

Mar 25, 2016 by

Chipotle posted their recipe for Guacamole. It’s so easy. I need to stop overthinking about the ingredients of those chain restaurants. Usually their dishes do not need a lot ingredients.

Ingredients:

  • 2 ripe avocados
  • 2 tsp lime juice
  • 2 tbsp cilantro (chopped)
  • 1/4 cup purple onion (finely chopped)
  • 1/2 jalapeño, including seeds if you like it spicy (finely chopped)
  • 1/4 tsp kosher salt

Preparations:

Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.  Chop the cilantro and cut the avocado in half.

Remove the pit (carefully!)  Scoop the avocados and place in a medium bowl.

Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.  Chop the jalapeño and the purple onion Fold in the remaining ingredients and mix well.  Add the lime juice. Taste the guacamole (over and over) and adjust seasoning if necessary.

Below is Chipotle’s video clip

Chipotle Guacomole
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Ingredients

  • 2 ripe avocados
  • 2 tsp lime juice
  • 2 tbsp cilantro (chopped)
  • 1/4 cup purple onion (finely chopped)
  • 1/2 jalapeño, including seeds if you like it spicy (finely chopped)
  • 1/4 tsp kosher salt

Instructions

  1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside. Chop the cilantro and cut the avocado in half.
  2. Remove the pit (carefully!) Scoop the avocados and place in a medium bowl.
  3. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
  4. Chop the jalapeño and the purple onion Fold in the remaining ingredients and mix well. Add the lime juice. Taste the guacamole (over and over) and adjust seasoning if necessary.
6.8
http://arrisje.com/chipotle-guacomole/

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Chipotle Barbacoa

Dec 27, 2015 by

 
Another dish from Chipotle for the Chipotle Burrito or Chipotle Burrito Bowl, is Chipotle’s Barbacoa. Barbacoa loosely translated means BBQ. Traditional Mexican Barbacoa, essentially steams and smokes the meat at the same time, resulting in a moist and flavorful meat.
 
Ingredients:
 2 tsp sea salt
3 lb chuck roast
2 tbsp olive oil
2 bay leaves

For The Sauce:
1/4 cup apple cider vinegar
1 tbsp crushed garlic cloves
4 tsp ground cumin
1 tbsp dried oregano
1 tsp ground black pepper
2 cloves
4 chipotle peppers (from a can, packed in adobo sauce)
1 tbsp adobo sauce (from the chipotle pepper can)
1 cup water
¼ cup lime juice
1 tbsp chicken base

 

Preparation:

In the food processor combine the sauce ingredients.  Blend until smooth.  Set aside.

Warm a cast iron skillet over medium high heat. Add the olive oil.  Sprinkle all sides of the beef with salt. Cut the roast in chunks. Sear all sides of the beef.  Once all sides are seared, place beef into a slow cooker.  Set slow cooker temperature to high.  Pour the sauce over the beef, add the bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered.After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Stir the shredded beef into the sauce.  Cover and cook for another hour.  Add this to your Chipotle Burrito bowl or Chipotle Burrito.

Chipotle Barbacoa

10 minPrep Time

8 hrCook Time

8 hr, 10 Total Time

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Ingredients

  • 2 tsp sea salt
  • 3 lb chuck roast
  • 2 tbsp olive oil
  • 2 bay leaves
  • ForThe Sauce
  • 1/4 cup apple cider vinegar
  • 1 tbsp garlic cloves
  • 4 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp ground black pepper
  • 2 cloves
  • 4 chipotle peppers (from a can, packed in adobo sauce)
  • 1 tablespoon adobo sauce (from the chipotle pepper can)
  • 1 cup water
  • 1/4 cup lime juice
  • 1 tbsp chicken base

Instructions

  1. In the food processor combine the sauce ingredients. Blend until smooth. Set aside.
  2. Cut the roast in chunks. Sprinkle all sides of the beef with salt. Warm a cast iron skillet over medium high heat. Add the olive oil. Sear all sides of the beef. Once all sides are seared, place beef into a slow cooker. Set slow cooker temperature to high. Pour the sauce over the beef, add the bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered.
  3. After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Stir the shredded beef into the sauce. Cover and cook for another hour. Add this to your Chipotle Burrito bowl or Chipotle Burrito.
Cuisine: TexMex | Recipe Type: CopyCat
6.8
http://arrisje.com/chipotle-barbacoa/

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Chipotle Chicken

Dec 26, 2015 by

To make the Chipotle Burrito or Burrito bowl. I use the Chipotle chicken and the Chipotle Barbacoa beef. Here is the recipe for the Chipotle Chicken.

Ingredients:
1 tray of boneless, skinless chicken thighs
1 (7 ounce) can chipotle sauce
½ teaspoon chili powder
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons cumin powder
¼ cup oil
1 red onion, quartered
3 tablespoons lime lime juice
1 tbsp garlic
2 tbsp honey
Preparation:
  1. Add the Chipotle sauce and the other marinade ingredients into a bowl.
  2. Pierce the chicken multiple times so the chicken absorbs the marinade. Add the chicken to the bowl and marinade it at least for a couple of hours. Preferably overnight.
  3. Grill on medium high. You can do it on an outside or indoor grill. If you have pannini grill that works fine as well.

 

Chipotle Chicken

24 hrPrep Time

15 minCook Time

24 hr, 15 Total Time

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Ingredients

  • 1 tray of boneless, skinless chicken thighs
  • 1 (7 ounce) can chipotle sauce
  • 1/2 teaspoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons cumin powder
  • 1/4 cup oil
  • 1 red onion, quartered
  • 3 tablespoons lime lime juice
  • 1 tbsp garlic
  • 2 tbsp honey

Instructions

  1. Add the chipotle sauce and the other marinade ingredients into a bowl.
  2. Pierce the chicken multiple times so the chicken absorbs the marinade. Add the chicken to the bowl and marinade it at least for a couple of hours. Preferably overnight.
  3. Grill on medium high. You can do it on an outside or indoor grill.
Cuisine: TexMex | Recipe Type: CopyCat
6.8
http://arrisje.com/chipotle-chicken/

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Chipotle Cilantro Lime Rice

Dec 26, 2015 by

Chipotle is one of my favorite fast food chains. Chipotle Cilantro Lime Rice is one of their ingredients for a burrito bowl. I am adding shortly but slowly the dishes you need for the Famous Chipotle Burrito or Burrito Bowl. Starting of with the rice.

Ingredients:

  • 2 cups basmati or long-grain rice, rinsed
  • 2  tsp salt
  • 1 bay leaf
  • 1 teaspoon olive oil or rice bran oil
  • 1/4 cup chopped cilantro
  • 2 tbsp lime juice

Instructions:

  1. To cook basmati rice on the stove top, bring 8 cups water to a boil in a large pot. Add the rice, 2 tsp salt, and the bay leaf. Stir and return to a boil. Boil uncovered for 12 minutes. Remove bay leaf. Use a strainer to drain the rice and rinse with hot water. Pour into a large bowl. Stir in the chopped cilantro and the lime juice.
  2. To cook long-grain rice on the stove top, bring 4 cups water to a boil in a large pot. Add rice, 2 teaspoons salt, bay leaf, and the oil. Reduce heat to low, cover, and cook for 15 minutes. Remove bay leaf. Stir in the cilantro and the lime juice. 

 

Chipotle Cilantro Lime Rice

Chipotle is one of my favorite fast food chains. Chipotle Cilantro Lime Rice is one of their ingredients for a burrito bowl.

5 minPrep Time

12 minCook Time

17 minTotal Time

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Ingredients

  • 2 cups basmati or long-grain rice, rinsed
  • 2 tsp salt
  • 1 bay leaf
  • 1 teaspoon olive oil or rice bran oil
  • 1/4 cup chopped cilantro
  • 2 tbsp lime juice

Instructions

  1. To cook Basmati rice on the stove top, bring 8 cups water to a boil in a large pot. Add the rice, 2 tsp salt, and the bay leaf. Stir and return to a boil. Boil uncovered for 12 minutes. Remove bay leaf ,use a strainer to drain the rice and rinse with hot water. Pour into a large bowl. Stir in the chopped cilantro and the lime juice.
  2. To cook long-grain rice on the stove top, bring 4 cups water to a boil in a large pot. Add rice, 2 teaspoons salt, bay leaf, and the oil. Reduce heat to low, cover, and cook for 15 minutes. Remove bay leaf. Stir in the cilantro and the lime juice.
Cuisine: Tex Mex | Recipe Type: CopyCat
6.8
http://arrisje.com/chipotle-cilantro-lime-rice/

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Olive Garden’s Salad Dressing

Aug 22, 2015 by

Now you know when I have Olive Garden’s bread sticks I got to have some Olive Garden’s Salad with Olive Garden’s Salad dressing.

 

Ingredients
  • ¼ cup apple cider vinegar
  • 1 package Italian Dressing Seasoning Mix
  • ¾ cup of olive oil
  • ½ tsp honey
  • ¼ tsp black pepper
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp Italian Seasoning
  • 1 tbsp Mayonnaise
  • ¼ cup water
  • 2 tbsp Parmesan Cheese
Instructions
  1. Combine all ingredients in a bowl. Whisk briskly so that there are no clumps of mayo. Keep refrigerated.

Olive Garden's Salad Dressing

Now you know when I have garlic bread sticks I got to have some Olive Garden's Salad with dressing.

5 minPrep Time

5 minTotal Time

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Ingredients

  • 1/4 cup apple cider vinegar
  • 1 package Italian Dressing Seasoning Mix
  • 3/4 cup of olive oil
  • 1/2 tsp honey
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian Seasoning
  • 1 tbsp Mayonnaise
  • 1/4 cup water
  • 2 tbsp Parmesan Cheese

Instructions

  1. Combine all ingredients in a bowl. Whisk briskly so that there are no clumps of mayo. Keep refrigerated.
Cuisine: American/Italian | Recipe Type: sauce
6.8
http://arrisje.com/olive-gardens-salad-dressing/

 

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Olive Garden’s Bread Sticks

Aug 21, 2015 by

There are only a few things that I like at Olive Garden. One of them is the bread sticks. I finally I am able to make them at home and I must say they are goooooddd. Here another great Copy Cat Recipe

Ingredients
  • 1 cup warm water (110F)
  • 1¼ tsp active dry yeast
  • 2 tbsp sugar, divided
  • 3 – 3¼ cups all-purpose flour
  • 1½ tsp salt
  • 3 Tbsp olive oil
Instructions
  1. Add yeast and 1 tsp of the sugar to the warm water, mix until yeast dissolves. Allow to rest for 10 minutes.
  2. In the bowl add 1½ cups flour, yeast mixture, 1 tbsp sugar, 1½ tsp salt and 1 tbsp olive oil, mix on low to combine.
  3. Add in remaining 1½ cups flour and knead mixture for 7 minutes on medium high on my kitchen aid machine I have it on 8, until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining ¼ cup of flour, if needed. Turn the oven on to 170F. Take the dough out of the bowl and add some olive oil put the dough back in the bowl and turn over so the dough is greased on both sides. Cover with a towel or plastic wrap. Turn the oven off and put the bowl with the dough in the oven and let it rise for about 1 hour. It should be doubled.
  4. Once risen, punch and divide it into 12 equal parts. Roll each piece of dough into a rope and transfer to a greased cookie sheet or use silpat. Cover and let the dough rise again for 1 hour. Spray the top of the bread with some olive oil, that will help them to get them golden. Bake bread sticks at 425F for 10-12 minutes.

Yields 2

Olive Garden's Bread Sticks

There are only a few things that I like at Olive Garden. One of them is the bread sticks. I finally I am able to make them at home and I must say they are goooooddd. Here another great CopyCat Recipe

2 hrPrep Time

12 minCook Time

2 hr, 12 Total Time

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Ingredients

  • 1 cup warm water (110F)
  • 11/4 tsp active dry yeast
  • 2 tbsp sugar, divided
  • 3 â?? 31/4 cups all-purpose flour
  • 11/2 tsp salt
  • 3 Tbsp olive oil

Instructions

  1. Add yeast and 1 tsp of the sugar to the warm water, mix until yeast dissolves. Allow to rest for 10 minutes
  2. In the bowl add 11/2 cups flour, yeast mixture, 1 tbsp sugar,, 11/2 tsp salt and olive oil, mix on low to combine.
  3. Add in remaining 11/2 cups flour and knead mixture for 7 minutes on medium high on my kitchen aid machine I have it on 8, until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining 1/4 cup of flour, if needed. Turn the oven on to 170F. Take the dough out of the bowl and add some olive oil put the dough back in the bowl and turn over so the dough is greased on both sides. Cover with a towel or plastic wrap. Turn the oven off and put the bowl with the dough in the oven and let it rise for about 1 hour. It should be doubled.
  4. Once risen, punch and divide it into 12 equal parts. Roll each piece of dough into a rope and transfer to a greased cookie sheet or use silpat. Cover and let the dough rise again for 1 hour. Spray the top of the bread with some olive oil, that will help them to get them golden. Bake bread sticks at 425F for 10-12 minutes.
Cuisine: American and Italian | Recipe Type: CopyCat/Bread
6.8
http://arrisje.com/olive-gardens-bread-sticks/

 

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Outback Steakhouse Blooming Onion

Mar 22, 2015 by

This is a great Outback Steakhouse Blooming onion. Who would have thought a fried onion would taste that good.

 

For the dipping Sauce
  • ½ cup mayonnaise
  • 2 tsp chili sauce
  • 2 tbsp horseradish
  • ¼ tsp paprika
  • ¼ tsp salt
  • 1/8 tsp dried oregano
  • dash ground black pepper
  • dash cayenne pepper
For The Onion
  • 1 egg
  • 1 cup milk
  • ½ cup water
  • 1 cup all-purpose flour
  • 1½ tsp salt (I didn’t use that)
  • 1½ tsp cayenne pepper
  • ½ tsp ground black pepper
  • ¼ tsp dried oregano
  • 1/8 tsp dried thyme
  • 1/8 tsp cumin
  • ½ tsp paprika
  • 1 large Vidalia sweet onion
Instructions
  1. Combine all the ingredients for the dipping sauce and set aside.
  2. Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
  3. In another bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
  4. Cut the end of the onion on one side. Keep it on on the other side that will keep the onion “whole”. Remove the papery skin. Slice the onion till you got 16 sections. Don’t cut all the way down like I did, pull the petals back some.
  5. Submerge the onion in the milk mixture, and then coat it with the dry ingredients. Again separate the “petals” and sprinkle the dry coating between them. Once you’re sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double dipping makes sure you have a well- coated onion because some of the coating tends to wash off when you fry. Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.
  6. Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries. Fry the onion right side up in the oil for 10 minutes or until it turns brown.
  7. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

 

Outback Steakhouse Blooming Onion

This is a great Outback Steakhouse Blooming onion made by Todd Wilbur. Made a few modifications. Who would have thought a fried onion would taste that good.

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

    For the dipping Sauce
  • 1/2 cup mayonnaise
  • 2 tsp chili sauce
  • 2 tbsp horseradish
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp dried oregano
  • dash ground black pepper
  • dash cayenne pepper
  • For The Onion
  • 1 egg
  • 1 cup milk
  • 1/2 cup water
  • 1 cup all-purpose flour
  • 1 1/2 tsp salt ( I left that out)
  • 1 1/2 tsp cayenne pepper
  • 1/2 tsp ground black
  • 1/4 tsp dried oregano
  • 1/8 tsp dried thyme
  • 1/8 tsp cumin
  • 1/2 tsp paprika
  • 1 large Vidalia sweet onion

Instructions

  1. Combine all the ingredients for the dipping sauce and set aside.
  2. Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
  3. In another bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
  4. Cut the end of the onion on one side. Keep it on on the other side that will keep the onion "whole". Remove the papery skin. Slice the onion till you got 16 sections. Don't cut all the way down and pull the petals back some.
  5. Submerge the onion in the milk mixture, and then coat it with the dry ingredients. Again separate the "petals" and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double dipping makes sure you have a well- coated onion because some of the coating tends to wash off when you fry. Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.
  6. Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries. Fry the onion right side up in the oil for 10 minutes or until it turns brown.
  7. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels.
  8. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.
Recipe Type: Copycat Appetizer
6.8
http://arrisje.com/outback-steakhouse-blooming-onion/

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Romano’s Macaroni Grill Chianti Pork Chop

Jan 18, 2015 by

If you never had Romano’s Macaroni Grill Chianti Pork Chop you should at least try it ones. This is a great copycat recipe. Here is a video clip how to make the Chianti Pork Chops, potatoes and broccolini. Below I show you how I made mine, with a few adjustments. Used olive oil instead of vegetable oil.  Didn’t have the sprig of rosemary so used the dried ones. And of course the wine. To me it tasted just like at Romano’s Macaroni Grill.

Ingredients
  • Olive oil
  • 1 inch thick Pork Chop
  • Mushrooms
  • 2 cloves of garlic,thinly sliced
  • 1 cup red wine
  • ½ cup Chicken Stock
  • Rosemary Sprig or 1 tsp rosemary
  • ½ cup Honey
Instructions
  1. Season the pork chops with pepper and salt. Slice the garlic cloves, and take the stems of the mushrooms.
  2. In a preheated skillet add Olive oil. Sear the Sear Pork Chop over medium heat on both sides for two minutes. Turn the chops and add the mushroom and sliced garlic, sear for two more minutes. If there is still oil left in the pan drain it. Add the red wine. My choice was Barefoot sweet red. Add the chicken stock and cover the pan, cook over medium heat for 2 minutes.
  3. Turn the pork chops over and add rosemary and the honey. Cover again, cook for two and half to three minutes. Your pork chops are done when the internal temp is 140-150 F. I should have taken the temp on the side of the pork chops that way you get a better reading. It won’t take you but 10 minutes to cook these chops. Take the chops out of the skillet. Turn the heat up and the sauce should reach a sort of glaze consistency.

 

Yields 2

Romano's Macaroni Grill Chianti Pork Chop

If you never had Romano's Macaroni Grill Chianti Pork Chop you should at least try it ones. This is a great copycat recipe. Here is a video clip how to make the Chianti Pork Chops, potatoes and broccolini. Below I show you how I made mine, with a few adjustments. Used olive oil instead of vegetable oil. Didn't have the sprig of rosemary so used the dried ones. And of course the wine. To me it tasted just like at Romano's Macaroni Grill.

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • Olive oil
  • 1 inch thick Pork Chop
  • Mushrooms
  • 2 cloves of garlic,thinly sliced
  • 1 cup red wine
  • 1/2 cup Chicken Stock
  • Rosemary Sprig or 1 tsp rosemary
  • 1/2 cup Honey

Instructions

  1. Season the pork chops with pepper and salt. Slice the garlic cloves, and take the stems of the mushrooms.
  2. In a preheated skillet add Olive oil. Sear the Sear Pork Chop over medium heat on both sides for two minutes. Turn the chops and add the mushroom and sliced garlic, sear for two more minutes. If there is still oil left in the pan drain it. Add the red wine. My choice was Barefoot sweet red. Add the chicken stock and cover the pan, cook over medium heat for 2 minutes.
  3. Turn the pork chops over and add rosemary and the honey. Cover again, cook for two and half to three minutes. Your pork chops are done when the internal temp is 140-150 F. I should have taken the temp on the side of the pork chops that way you get a better reading. It won't take you but 10 minutes to cook these chops. Take the chops out of the skillet. Turn the heat up and the sauce should reach a sort of glaze consistency.
Cuisine: Italian/Copycat | Recipe Type: Dinner
6.8
http://arrisje.com/romanos-macaroni-grill-chianti-pork-chop/

 

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Carrabba’s Chicken Bryan Copycat

Dec 27, 2014 by

Chicken Bryan is one of Carrabba’s Italian Grill’s most ordered dish. It consists of an 8 oz grilled chicken breast, topped with goat cheese, sundried tomatoes, and a basil lemon butter sauce. This dish is named after the city of Bryan, Texas, where the Carrabba family settled in the United States. The first time I went to Carrabba’s that’s what I ordered and I knew I just had to find a copycat recipe of this. I must say this one came pretty close. Find out for yourself.

Ingredients
  • ½ cup dry white wine
  • ¼ cup fresh lemon juice
  • 2/3 cup cold butter, sliced
  • 1½ cups chopped sun-dried tomatoes
  • ¼ cup chopped fresh basil (I didn’t have it at this time used dried basil)
  • ½ teaspoon kosher salt
  • ½ teaspoon white pepper
  • 6 boneless skinless chicken breast halves
  • extra virgin olive oil, for brushing
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces caprino goat cheese or 8 ounces other goat cheese, room temperature
Instructions
  1. Saute garlic and onion in 2 Tbsp butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time.
  2. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
  3. Sprinkle the chicken breast with salt and black pepper. Grill the chicken on your barbeque or in a grill skillet. When the chicken is done, place equal amounts of cheese on each breast and put the prepared sun-dried tomato sauce over the chicken breast.

Yields 6

Carrabba's Chicken Bryan Copycat

Chicken Bryan is one of Carrabba's Italian Grill's most ordered dish. It consists of an 8 oz grilled chicken breast, topped with goat cheese, sundried tomatoes, and a basil lemon butter sauce. This dish is named after the city of Bryan, Texas, where the Carrabba family settled in the United States. The first time I went to Carrabba's that's what I ordered and I knew I just had to find a copycat recipe of this. I must say this one came pretty close. Find out for yourself.

35 minPrep Time

20 minCook Time

55 minTotal Time

Save Recipe

Ingredients

  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 2/3 cup cold butter, sliced
  • 1 1/2 cups chopped sun-dried tomatoes
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 6 boneless skinless chicken breast halves
  • extra virgin olive oil, for brushing
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces caprino goat cheese or 8 ounces other goat cheese, room temperature

Instructions

  1. Saute garlic and onion in 2 Tbsp butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
  2. Sprinkle the chicken breast with salt and black pepper. Grill the chicken on your barbeque or in a grill skillet. When the chicken is done, place equal amounts of cheese on each breast and put the prepared sun-dried tomato sauce over the chicken breast.
Cuisine: Italian | Recipe Type: CopyCat/Dinner
6.8
http://arrisje.com/carrabbas-chicken-bryan-copycat/

 

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Strawberry Haägen Dazs Ice Cream CopyCat

Jun 17, 2014 by

My favorite Ice cream is Strawberry Haägen Dazs. I never knew it would be that easy to make this copy of strawberry Haägen Daz Ice Cream. I was looking at the ice cream box and the only ingredients they use were cream, milk, sugar, strawberries and egg yolk. Just had to figure out how much of each ingredient. I did not use the egg yolk in my opinion there was no need for it. I did added vanilla. What is very important that you use the sweetest ripe strawberries y0u can buy.

A litle bit why the name Haägen Dazs was chosen. Reuben Mattus noticed that the popular ice cream brands of the time sacrificed quality ingredients and manufacturing for a lower price tag. He decided to create an ice cream that would outshine the rest by using quality ingredients, no preservatives and a higher butterfat content – the secret to creamy, rich ice cream. Reuben also insisted, given his and Rose’s Jewish backgrounds, that the product must be certified kosher. Once the ice cream was ready to market, a question arose – what would Rose and Reuben name their new gourmet brand of ice cream? In an interview with Joan Nathan, Reuben explained the Danish-sounding name they settled on: “The only country which saved the Jews during World War II was Denmark, so he put together a totally fictitious Danish name and had it registered. Häagen-Dazs it doesn’t mean anything. [But] it would attract attention, especially with the umlaut.” It is interesting to note that the umlaut is not actually used in Danish – it was simply added because the couple felt it enhanced the brand name’s exotic quality. Reuben and Rose took a gamble in choosing a made-up, foreign-sounding name for their ice cream, but it certainly paid off. Häagen-Dazs originally sold for 75 cents a pint, quite a jump from the standard 52 cents other brands sold for. In the company’s infancy, Rose would visit stores in person to offer free samples of their product. Soon it could be found in gourmet shops throughout Manhattan. The brand eventually spread to grocery stores across the nation.

Ingredients

2 cups heavy cream
1/2 cup milk
1 tsp vanilla
3/4 cup sugar
1 cup diced strawberries

Instructions

1.  Clean and cutup the strawberries, add the sugar to the strawberries. Set aside
2.  Measure the heavy cream, milk and vanilla add to a pitcher.
3.  Turn your kitchenaid machine on (this is important, do not put the liquid into the ice-maker first)and pour the strawberry mixture into the ice-maker. This takes about 15-20 minutes.  When the kitchen aid machine starts making a clicking sound the ice cream is done. Put the ice cream into a container and freeze.

 

Haagen Daz Strawberry Ice Cream CopyCat

My favorite Ice cream is Strawberry Haägen Dazs. I never knew it would be that easy to make this copy of strawberry Haägen Daz Ice Cream. I was looking at the ice cream box and the only ingredients they use were cream, milk, sugar, strawberries and egg yolk. Just had to figure out how much of each ingredient. I did not use the egg yolk in my opinion there was no need for it. I did added vanilla. What is very important that you use the sweetest ripe strawberries y0u can buy.

15 minPrep Time

20 minCook Time

35 minTotal Time

Save Recipe

Ingredients

  • 2 cups heavy cream
  • 1/2 cup milk
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 1 cup diced strawberries

Instructions

  1. Clean and cutup the strawberries, add the sugar to the strawberries. Set aside
  2. Measure the heavy cream, milk and vanilla add to a pitcher.
  3. Turn your kitchenaid machine on and pour the strawberry mixture into the ice maker. This takes about 15-20 minutes. When the kitchen aid machine starts making a clicking sound the ice cream is done. Put into a container and freeze.
Cuisine: American | Recipe Type: Dessert
6.8
http://arrisje.com/haagen-daz-strawberry-ice-cream-copycat/

 

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Father Leo’s Fusion Fajita’s

Apr 9, 2012 by

This is one of those recipes you see on tv and you just have to make it yourself. This one was Bobby Flay’s throwdown with Father Leo. Just looking at the show made my mouth water. After long searching on the internet I found Father leo’s Fusion Fajita’s. There is only one thing I cheated on with this recipe, I didn’t make the guacamole, bought it from the produce section freshly made. Next time when I have the time I will make it myself.

Ingredient
1 1/4 pounds flank steak
Tortilla’s

For the Marinade:
1/4 cup white wine
1/4 cup soy sauce
1 tsp red pepper flakes
2 tbsp ketchup
1/4 cup red wine vinegar
1/4 cup olive oil
1 cup dark brown sugar
2 garlic cloves, finely minced
2 tsp kosher salt
1 tsp cracked black pepper
1 tsp garlic powder
1 tsp ginger powder

    For the Holy Guacamole:
2 avocados, halved and pits removed
Juice from 1 lime
1 garlic clove chopped
1/2 tsp salt
1/2 tsp black pepper
2 tsp minced parsley
2 tsp minced cilantro
2 tsp finely minced red onion
4 tsp olive oil.

For the Vegetables:
2 tbsp olive oil
1 garlic clove, minced
1/2 red onion, sliced thinly
2 colored peppers, sliced into 1/4-inch-thick pieces
2 to 4 tablespoons of the reserved marinade
Salt and pepper to taste

   For the Screaming Sour Cream:
½ cup sour cream
2 tsp hot sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tsp garlic powder

Instructions

In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve ¼ cup of marinade.

prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved ¼ cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.

To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator. To assemble fajitas: Spread 1 heaping tablespoon of screaming sour cream over the tortilla. Add 4 to 5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with holy guacamole. . Pray and EAT!

*My Recipe Card. Click on pic, save to your hard drive, print as a 4×6 pic*

 

 

Father Leoâ??s Fusion Fajitaâ??s

This is one of those recipes you see on tv and you just have to make it yourself. This one was Bobby Flayâ??s throwdown with Father Leo. Just looking at the show made my mouth water. After long searching on the internet I found it. There is only one thing I cheated on with this recipe, I didnâ??t make the guacamole, bought it from the produce section freshly made. Next time when I have the time I will make it myself.

Save Recipe

Ingredients

  • Ingredient:
  • 1 1/4 pounds flank steak
  • Tortillaâ??s
  • For the Marinade:
  • 1/4 cup white wine
  • 1/4 cup soy sauce
  • 1 tsp red pepper flakes
  • 2 tbsp ketchup
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 cup dark brown sugar
  • 2 garlic cloves, finely minced
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • For the Holy Guacamole:
  • 2 avocados, halved and pits removed
  • Juice from 1 lime
  • 1 garlic clove chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp minced parsley
  • 2 tsp minced cilantro
  • 2 tsp finely minced red onion
  • 4 tsp olive oil.
  • For the Vegetables:
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 red onion, sliced thinly
  • 2 colored peppers, sliced into 1/4-inch-thick pieces
  • 2 to 4 tablespoons of the reserved marinade
  • Salt and pepper to taste
  • For the Screaming Sour Cream:
  • 1/2 cup sour cream
  • 2 tsp hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tsp garlic powder

Instructions

  1. In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve 1/4 cup of marinade.
  2. prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved 1/4 cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.
  3. To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator. To assemble fajitas: Spread 1 heaping tablespoon of screaming sour cream over the tortilla. Add 4 to 5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with holy guacamole. Pray and EAT!
6.8
http://arrisje.com/father-leos-fusion-fajitas/

 
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