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
7.5
172
http://arrisje.com/olive-gardens-bread-sticks/

 

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Spicy Cajun Pasta

Mar 24, 2013 by

I found this recipe as a copy of T.G.I Friday Spicy Cajun Pasta. I made a few changes to it. Instead of adding garlic I added pesto and couldn’t resist to add some Alfredo Sauce. If you want to lower the calories use whole wheat fettuccine noodles and leave the Alfredo Sauce out.

Ingredients

  • 2 tbsp (1/4 stick) butter
  • 1/2 green bell pepper, chopped (1 cup)
  • 1/2 red bell pepper, chopped (1 cup)
  • 1/2 white onion, sliced and quartered (1 cup)
  • 2 tbsp prepared pesto
  • 1 boneless, skinless chicken breast halves
  • 2 tsp extra virgin olive oil
  • 1 medium tomato, chopped
  • 6 mushrooms, sliced (1 1/4 cup)
  • 1 cup chicken stock
  • 1/2 cup four cheese Alfredo sauce
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp white pepper
  • 1/4 tsp dried thyme
  • 4 to 6 quarts water
  • 1 tsp salt
  • 1/2 box 12-ounce fettuccine
  • 2 tbsp chopped fresh parsley

Instructions

  1. Melt 2 tbsp of butter in a large skillet over medium/high heat. Saute the bell peppers, onions, in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly. Add the 2 tbsp prepared pesto.
  2. As the vegetables are cooking, cut the chicken breasts into bite-size pieces. When the vegetables are done, put them in a larger pot. In the same skillet (no need to clean) pour the olive oil in the skillet. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken is done. Add the chicken to the pan with the vegetables.
  3. Add the tomatoes, mushrooms, chicken stock, cayenne pepper, paprika, white pepper, and thyme. Continue to simmer for 10 to 12 minutes. Add 1/2 cup of the four cheese Alfredo sauce. To thicken the sauce add some diluted cornstarch (1tbsp cornstarch to 2 tbsp water).
  4. In the meantime, bring the water to a boil in a large pot. If you like, add a half tbsp of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
  5. Put the noodles on a plate and pour the meat vegetable sauce over the noodles. Top it off with some chopped parsley.
  6. You can make this dish lower calories by using: chopped garlic instead of the prepared pesto, leave the four cheese Alfredo out, use whole grain wheat.

Yields 4

Spicy Cajun Chicken Pasta

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 2 tbsp (1/4 stick) butter
  • 1/2 green bell pepper, chopped (1 cup)
  • 1/2 red bell pepper, chopped (1 cup)
  • 1/2 white onion, sliced and quartered (1 cup)
  • 2 tbsp prepared pesto
  • 1 boneless, skinless chicken breast halves
  • 2 tsp extra virgin olive oil
  • 1 medium tomato, chopped
  • 6 mushrooms, sliced (1 1/4 cup)
  • 1 cup chicken stock
  • 1/2 cup four cheese Alfredo sauce
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp white pepper
  • 1/4 tsp dried thyme
  • 4 to 6 quarts water
  • 1 tsp salt
  • 1/2 box 12-ounce fettuccine
  • 2 tbsp chopped fresh parsley

Instructions

  1. Melt 2 tbsp of butter in a large skillet over medium/high heat. Saute the bell peppers, onions, in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly. Add the 2 tbsp prepared pesto.
  2. As the vegetables are cooking, cut the chicken breasts into bite-size pieces. When the vegetables are done, put them in a larger pot. In the same skillet (no need to clean) pour the olive oil in the skillet. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken is done. Add the chicken to the pan with the vegetables.
  3. Add the tomatoes, mushrooms, chicken stock, cayenne pepper, paprika, white pepper, and thyme. Continue to simmer for 10 to 12 minutes. Add 1/2 cup of the four cheese Alfredo sauce. To thicken the sauce add some diluted cornstarch (1tbsp cornstarch to 2 tbsp water).
  4. In the meantime, bring the water to a boil in a large pot. If you like, add a half tbsp of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
  5. Put the noodles on a plate and pour the meat vegetable sauce over the noodles. Top it off with some chopped parsley.

Notes

You can make this dish lower calories by using:
chopped garlic instead of the prepared pesto, leave the four cheese Alfredo out, use whole grain wheat.

7.5
118
http://arrisje.com/spicy-cajun-pasta/

 

*Arrisje’s Recipe Card, click on the pic and save to your hard drive. Print as a 4×6 pic*

Spicy Cajun Pasta

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Honey Chipotle Sauce

Apr 4, 2012 by

Ingredients

  • 2/3 cup honey
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 2 tsp ground chipotle chile pepper powder
  • 1/2 teaspoon salt
  • 2 tbsp hot sauce

Instructions

  1. Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes, then remove from heat.

Honey Chipotle Sauce

5 minPrep Time

5 minCook Time

10 minTotal Time

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Ingredients

  • 2/3 cup honey
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 2 tsp ground chipotle chile pepper powder
  • 1/2 teaspoon salt
  • 2 tbsp hot sauce

Instructions

  1. Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes, then remove from heat.
Cuisine: American | Recipe Type: Sauce
7.5
69
http://arrisje.com/honey-chipotle-sauce/

 

*Arrisje’s Recipe Card. Click on the pic below and save to your hard drive. Then print as a 4×6 pic*

Honey Chipotle Sauce

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Chili’s Honey Chipotle Chicken Crispers

Jan 2, 2012 by

Chili’s Honey Chipotle Chicken Crispers. Is the most popular copycat recipe on my site.

Ingredients:

For the Chipotle Sauce:
2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tablespoon white vinegar
2 tsp ground chipotle chile pepper powder
1/2 teaspoon salt
2 tbsp hot sauce
For the batter:
1 eggs beaten
1/2 cup milk
1/2 cup chicken broth
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp garlic powder
3/4 cup all-purpose flour
For the breading:
1 1/2 cups all-purpose flour
1 1/2 tsp salt
3/4 tsp paprika
1/2 tsp black pepper
1/2 tsp garlic powder

Instructions:

Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes, then remove from heat.

Heat the canola oil in the fryer to 350F. Whisk together all ingredients except the flour, after all combined then you add the flour.Make the breading by combining all ingredients in another pan.

When you are ready to fry the chicken, dip each piece of chicken into the batter. Lift the chicken out of the batter and let some of the excess drip off. Toss the chicken into the dry breading and coat completely. Drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.Remove chicken from oil and allow to drain on paper towels. When all the chicken tenders are done, drop them into a large glass or metal bowl. Pour the sauce over the top, and toss gently until all the chicken tenders are coated with the sauce.

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


Chili's Honey Chipotle Chicken Crispers

Chilis Honey Chipotle Chicken Crispers. Is the most popular copycat recipe on my site.

Save Recipe

Ingredients

    For the Chipotle Sauce:
  • 2/3 cup honey
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 2 tsp ground chipotle chile pepper powder
  • 1/2 teaspoon salt
  • 2 tbsp hot sauce
  • For the batter:
  • 1 eggs beaten
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 3/4 cup all-purpose flour
  • For the breading:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp salt
  • 3/4 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp salt

Instructions

  1. Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes, then remove from heat.
  2. Heat the canola oil in the fryer to 350F. Whisk together all ingredients except the flour, after all combined then you add the flour.
  3. Make the breading by combining all ingredients in another pan.
  4. When you are ready to fry the chicken, dip each piece of chicken into the batter. Lift the chicken out of the batter and let some of the excess drip off. Toss the chicken into the dry breading and coat completely. Drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.Remove chicken from oil and allow to drain on paper towels. When all the chicken tenders are done, drop them into a large glass or metal bowl. Pour the sauce over the top, and toss gently until all the chicken tenders are coated with the sauce.
Cuisine: CopyCat | Recipe Type: Appetizer/Dinner
7.5
193
http://arrisje.com/chilis-chipotle-crispers-2/

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Chili’s South Western Egg Rolls

Jan 1, 2012 by

Chilis Southwestern Egg Rolls

This is a great copycat recipe of Chili’s South Western Egg Rolls and can be used as an appetizers, or dinner since it got everything already in one small package. 🙂 It’s best to make these a day ahead before consumption. The 4 hours 20 minute prep time includes freezing this appetizer.

Ingredients

1/2 cup corn (drained)
1/2 cup black beans
6 minced green onion
2 chopped tomatoes
1/2 cut up red bell pepper
1/2 package defrosted chopped spinach and drained
2 medium chicken breast or left over rotisserie chicken
1 cup shredded Mexican Cheese
1 tsp ground cumin
2 tbsp fresh chopped parsley
1 tsp chili powder
salt and pepper (if desired)
1/2 tsp hot sauce
10 flour tortillas or egg roll wrappings

Instructions

1. Boil the chicken till done and dice up. Heat 1 tbsp olive oil in a pan over medium heat. Stir in the cut up chicken then add the green onions and red or green pepper. Cook and stir 3 minutes, until tender. Mix in corn, black bean.

2. Add the spinach, parsley, cumin, chili powder, salt pepper and hot sauce. Cook and stir 3 minutes, until well blended and tender. Remove from heat and stir in the Mexican Cheese so that it melts.

3. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

4. The Dipping Sauce combine below ingredients, put in fridge till ready to eat. 1/4 cup smashed fresh avocado (about half of an avocado), 1/4 cup mayonnaise, 1/2 cup sour cream, 1 1/2 teaspoons vinegar, 2 tbsp parsley, 1 tsp minced garlic, 1 tsp dried dill weed, 1 dash pepper.

 

 

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

Recipe Card South Western Egg Rolls

Chili's South Western Egg Rolls

This is a good copy cat recipe of Chili's and can be used as an appetizers, or dinner since it got everything already in one small package. 🙂 It's best to make these a day ahead before consumption. .The 4 hours 20 minute prep time includes freezing this appetizer.

4 hr, 20 Prep Time

10 minCook Time

4 hr, 30 Total Time

Save Recipe

Ingredients

  • 1/2 cup corn (drained)
  • 1/2 cup black beans
  • 6 minced green onion
  • 2 chopped tomatoes
  • 1/2 cut up red bell pepper
  • 1/2 package defrosted chopped spinach and drained
  • 2 medium chicken breast or left over rotisserie chicken
  • 1 cup shredded Mexican Cheese
  • 1 tsp ground cumin
  • 2 tbsp fresh chopped parsley
  • 1 tsp chili powder
  • salt and pepper (if desired)
  • 1/2 tsp hot sauce
  • 10 flour tortillas or egg roll wrappings

Instructions

  1. Boil the chicken till done and dice up. Heat 1 tbsp olive oil in a pan over medium heat. Stir in the cut up chicken then add the green onions and red or green pepper. Cook and stir 3 minutes, until tender. Mix in corn, black beans
  2. Add the spinach, parsley, cumin, chili powder, salt pepper and hot sauce. Cook and stir 3 minutes, until well blended and tender. Remove from heat and stir in the Mexican Cheese so that it melts.
  3. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
  4. The Dipping Sauce combine below ingredients put in fridge till ready to eat. 1/4 cup smashed fresh avocado (about half of an avocado), 1/4 cup mayonnaise, 1/2 cup sour cream, 1 1/2 teaspoons vinegar, 2 tbsp parsley, 1 tsp minced garlic, 1 tsp dried dill weed, 1 dash pepper.
Cuisine: CopyCat/TexMex | Recipe Type: Appetizer/Snack
7.5
196
http://arrisje.com/south-western-egg-rolls/

 

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