Outback Steakhouse Blooming Onion
This is a great Outback Steakhouse Blooming onion. Who would have thought a fried onion would taste that good.
Author: Arrisje
Chicken Pot Pie
Forget those frozen Chicken pot pies. Making them yourself is not that hard. Before you know it you be making on a regular base.
Curried Chicken Salad with Peach Chutney
I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn’t have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn’t use almonds I used pecans. When you make it, it will even taste better the next day.
Ingredients
For the Peach Chutney:
- 1 can sliced peaches in juice (14 oz)
- ¾ cup diced red pepper
- ¾ cup diced onion
- ¼ raisins
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ cup cider vinegar
- ¼ cup honey
- 1½ cup water
- salt and pepper to taste
For the chicken Salad:
- Chicken breast
- 1 cup plain yogurt
- ½ cup mayonnaise
- 1 to 2 teaspoons curry powder (to taste)
- 4 green onions sliced
- 1/3 cup chopped pecans
Instructions
- Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
- Combine all the ingredients for the chutney and simmer until the liquid is reduced by 1/3. Taste should be sweet and sour, that takes about an hour. Cool to room temp.
- Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.
Curried Chicken Salad with Peach Chutney
I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn't have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn't use almonds I used pecans. When you make it, it will even taste better the next day.
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Ingredients
For the Peach Chutney:
- 1 can sliced peaches in juice 14
- 3/4 cup diced red pepper
- 3/4 cup diced onion
- 1/4 raisins
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 cup cider vinegar
- 1/4 cup honey
- 1 1/2 cup water
- salt and pepper to taste
For the chicken Salad:
- Chicken breast
- 1 cup plain yogurt
- 1/2 cup mayonnaise
- 1 to 2 teaspoons curry powder to taste
- 4 green onions sliced
- 1/3 cup chopped pecans
Instructions
- Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
- Combine all the ingredients for the chutney and simmer until the liquid is reduced by 2/3. Taste should be sweet and sour. Cool to room temp. That takes about 1 hour.
- Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out.
- Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
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.
Celery Root Salad
Celery Root Salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.