Copycat Restaurant Recipes: mai 2018

Biscochitos

1 cup sugar
1 teaspoon ground cinnamon
1 tablespoon anise seeds
8 tablespoons unsalted butter, softened
8 tablespoons vegetable shortening, cut into 1-inch chunks
½ teaspoon salt
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour

1. Line 2 baking sheets with parchment paper. Combine sugar and cinnamon in small bowl; reserve 1/2 cup cinnamon sugar in shallow dish. Grind anise seed in spice grinder until finely ground, about 10 seconds.
2. Using stand mixer fitted with paddle, beat butter, shortening, salt, remaining 1/2 cup cinnamon sugar, and ground anise on medium-high speed until light and fluffy, about 3 minutes, scraping down bowl as needed. Add yolk and vanilla and mix until combined.
3. Reduce speed to low, add flour, and mix until dough forms, about 10 seconds. Working on piece of parchment, roll dough into 9-inch circle, about 1/2-inch thick. Transfer dough on parchment to large plate, cover with plastic wrap, and refrigerate until firm, about 30 minutes. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
4. Transfer dough, still on parchment, to cutting board. Using knife or pizza cutter, cut dough lengthwise into 1-inch-wide strips, then cut diagonally into 1-inch-wide strips to form diamonds. Space them evenly on prepared sheets, about 20 per sheet.
5. Bake until set and just starting to brown, about 15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Gently toss cookies, a few at a time, in reserved cinnamon sugar. Transfer cookies to wire racks and let cool completely, about 1 hour.

Brown Derby Sour Cream Raisin Biscuits

4 cups all purpose flour
1 tsp cream of tarter
1 tsp baking powder
1/2 tsp baking soda
1/4 cup vegetable shortening
1 cup raisins
1 cup sour cream
1 cup whole milk

Preheat oven to 450 degrees F.
In a large bowl, whisk flour, cream of tarter, baking powder, soda and salt.
Using a pastry blender incorporate shortening until well blended.
Add raisins, sour cream and milk.
Add addtional flour or milk until the mixture forms a soft dough.
Pat on a floured surface, roll out evenly, cut with a 2-inch biscuit cutter.
Place on prepared baking sheet close together and bake until golden brown, about 12 to 15 minutes.
Serve hot with butter.

Cafe Du Monde Frozen Cafe Au Lait

2 cups strong brewed Cafe Du Monde Coffee and Chickory Blend (or your favorite), frozen into ice cubes
1 1/2 cups whole milk
2 tablespoons sugar (or your favorite sweetener)

Combine ingredients in a blender and chop until icy, then blend on high until you have your perfect consistency.
You may have to turn the blender off to scrape down the sides a few times and then turn the blender back on.
If you have a high powered blender you may have to use your tamper to push the mixture around a little.

serves 2

Cafe Du Monde Frozen Cafe Au Lait

Chicken with Provençal Sauce

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons dried herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice
Fresh thyme sprigs (optional)

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
Heat oil in a large nonstick skillet over medium heat.
Add chicken; cook 6 minutes on each side or until done.
Remove chicken from pan; keep warm.
Add garlic to pan; cook 1 minute, stirring constantly.
Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits.
Cook until broth mixture is reduced to 1/2 cup (about 3 minutes).
Remove from heat; add butter and lemon juice, stirring until butter melts.
Pour sauce over chicken.
Garnish with thyme sprigs, if desired.

Cafe Du Monde Frozen Cafe Au Lait

Chipotle Crispy Chicken Tacos

Crispy Taco Shells
white cheddar or jack cheese or both
romaine lettuce chopped into thin slices
Chipotle Avocado Corn Salsa (previous post)
sour cream
For the Chicken
2 to 3 boneless chicken breasts
2 Tbsp taco seasoning
1 Tbsp paprika

Filet the chicken so you have two thin halves of each breast.
Mix together the taco seasoning and paprika and rub it all over the chicken.
Grill over medium heat til you get nice grill marks and the chicken is fully cooked.
Remove chicken from grill and chop it into one inch cubes.
Warm your crispy taco shells, either in the microwave or oven (it makes them more crispy).
Then layer each one with chopped chicken, salsa, lettuce, cheese, and sour cream.

Chipotle Avocado Corn Salsa

2 cups canned corn kernels, drained
1 jalapeño, seeded and diced
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1 teaspoon sugar
1/4 teaspoon salt
1 avocado, halved, seeded, peeled and diced

In a large bowl, combine corn, jalapeño, red onion cilantro, lime juice, sugar and salt.
Stir in avocado.

Bifes Com Azedas (Sorrel and Spinach Steaks)

1 1/2 pound round steak, ground
2 pounds spinach
salt and pepper, to taste
butter, to taste
2 tablespoons chopped sorrel
lard or butter for frying
8 egg yolks, poached

1. Wash spinach thoroughly, or if packaged, rinse with water. Put in saucepan without water. Sprinkle with salt and cook gently, uncoverd, until greens are throroughly wilted and tender. Drain well and force through a food mill or fine sieve. Reheat and season with salt, pepper and butter to taste. Add Sorrel to spinach.
2. Season ground steak with salt and pepper and divide and shape into 8 patties with a depression in the center of each. Pan fry in hot lard. Reheat spinach mixture. Divide spinach mixture into 8 parts and arrange a steak patty on top of each . Put a poached egg yolk in the center of each patty. Serve with the pan juices.

French Toast Peanut Butter and Jelly

2/3 cup 2% reduced-fat milk
1 large egg, lightly beaten
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 slices white whole-wheat sandwich bread
1/2 cup strawberry preserves
6 tablespoons creamy peanut butter
1 tablespoon canola oil, divided
1 tablespoon powdered sugar

Combine first 5 ingredients in a medium shallow dish, stirring well with a whisk.
Place bread slices on a flat surface. Spread 2 tablespoons preserves over each of 4 bread slices,
and spread 1 1/2 tablespoons peanut butter over each of the remaining 4 bread slices. Assemble sandwiches. Carefully dip 2 sandwiches in milk mixture, turning to coat.
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons canola oil to pan; swirl to coat.
Place coated sandwiches in pan; cook 2 minutes on each side or until toasted. Remove sandwiches from pan.
Repeat procedure with remaining oil, 2 sandwiches, and milk mixture. Sprinkle powdered sugar evenly over sandwiches
and cut each sandwich in half diagonally.

Tennessee Tea Cake Donuts

1 cup all-purpose flour
1 teaspoon fine sea salt
¼ teaspoon baking powder
1 cup dark brown sugar
½ cup unsalted butter, room temperature
1 tablespoon pure vanilla extract or 1 teaspoon vanilla paste
4 ounces cream cheese, softened at room temperature
¼ teaspoon apple cider vinegar
1 large egg

Preheat oven to 350 degrees.
Spray mini bundt pans or mini muffin pans and fill about 2/3 full.
Whisk together the flour, salt, baking powder. Set aside.
In a medium-sized saucepan, melt butter and brown sugar over med-low heat, whisking to combine.
Lower heat to very low and add cream cheese, whisking until smooth.
Remove from heat, add vinegar and vanilla. Allow to cool to room temperature.
Thoroughly whisk in the egg. Whisk in the dry ingredients.
Divide the mixture evenly among the prepared pans.
Bake at 350 degrees F for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Cool completely and sprinkle with powdered sugar before serving.

Asparagus Potato Frittata

2 tablespoons olive oil
2 potatoes, shredded
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pound asparagus, trimmed and cut into 2-inch pieces
1 cup diced ham
6 eggs
1 tablespoon milk
1/2 cup shredded mozzarella cheese
1/2 cup shredded white Cheddar cheese
1 tablespoon chopped fresh basil

Preheat an oven to 350. Grease a 9x13 inch baking dish.
Heat the olive oil in a large skillet over medium heat;
cook and stir the shredded potato and onion in the hot oil until the potatoes begin to brown, about 5 minutes.
Season with salt and pepper. Add the asparagus and ham and continue cooking until the asparagus is tender, another 5 to 7 minutes; transfer to the prepared baking dish. Whisk the eggs and milk together in a small bowl; pour evenly over the dish.
Scatter the mozzarella and white Cheddar cheeses over the top of the potato mixture.
Bake in the preheated oven until set in the middle, 20 to 25 minutes.
Garnish with the basil to serve.

Asparagus Quiche

1 bag frozen hash browns
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons vegetable oil
3 tablespoons unsalted butter, divided
1 onion, chopped
6 large eggs, room temperature
1 1/4 cups half-and-half
1 teaspoon mustard powder
Pinch of grated nutmeg
1 tablespoon finely chopped tarragon
1 cup Fontina or Brie cheese, grated
1 cup cheddar cheese, grated
1/2 bunch asparagus (about 1/2 pound), ends trimmed

Preheat oven to 350°F.
Toss hash browns with 1 tsp. salt and 1/2 tsp. pepper in a large bowl.
Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over medium-high until butter is melted.
Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup.
Continue cooking, pressing potatoes up sides of pan if they start shrinking,
until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat.
Add onion and sauté until translucent, 5-6 minutes; set aside.
Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl.
Whisk in tarragon and set aside.
Sprinkle cheese, and sautéed onion evenly over bottom of crust, then pour in egg mixture.
Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes.
Let cool to room temperature before cutting into wedges and serving from the pan.

Strawberry Shortcake Ice Cream Sandwiches

1/2 cup Flour
1/2 cup Milk Powder
1/4 cup Confectioners' Sugar
2 teaspoon Cornstarch
1/2 cup Freeze Dried Strawberries
pinch Salt
4 tablespoon Butter (melted)
2 pints Vanilla Ice Cream
1/2 pint Strawberry Sorbet

Spray an 8x8 baking dish with Cooking Spray then line it with parchment paper. I used a small mold to make patties, but it works just as well in a larger pan.
Remove the Easy Vanilla Ice Cream from the freezer to soften.
In a small food processor, combine the Flour, Milk Powder, Confectioners' Sugar, Cornstarch, Strawberries and Salt.
Pulse to mix the ingredients and break up the Strawberries into smaller pieces.
Add the melted Butter and process until small crumbs form.
Sprinkle a third of the mixture in to the bottom of the pan
When the Ice Cream has softened enough that a spoon goes into it easily, spread half of it onto the bottom of the pan in an even layer, over the crumbs.
Freeze for 30 minutes and take the Strawberry Sorbet out of the freezer fifteen minutes before pulling the pan back out.
Spread the Sorbet over the top of the vanilla layer.
Freeze again for 30 minutes and finally top with last layer of vanilla ice cream.
Sprinkle another third of the crumb mixture over the top and place in the freezer for 4 hours or overnight.
Take the pan out and turn upside down over a cutting board.
Cut into desired shaped and roll in remaining strawberry crumble.
Refreeze until you're ready to enjoy them.

Old-fashioned Chicken Fricasse

2½ to 3 lbs of cut-up frying chicken
1 thinly sliced onion, carrot, and celery stalk
4 Tb butter
½ tsp salt
1/8 tsp white pepper
3 Tb flour
3 cups boiling white chicken stock, white stock, or canned chicken bouillon
1 cup dry white wine or 2/3 cup dry white vermouth
A small herb bouquet: 2 parsley sprigs, 1/3 bay leaf and 1/8 tsp thyme tied in washed cheesecloth
16 to 20 white-braised onions
½ lb. fresh mushrooms stewed in butter, lemon juice, and water
2 egg yolks
½ cup whipping cream
Salt and white pepper
Drops of lemon juice
Pinch of nutmeg
1 to 2 Tb softened butter
Sprigs of fresh parsley

Preliminary cooking in butter: Dry the chicken thoroughly in a towel.
Cook the vegetables slowly in the butter for about 5 minutes, or until they are almost tender but not browned (260 degrees for an electric skillet). Push them to one side. Raise heat slightly (290 degrees), and add the chicken. Turn it every minute for 3 or 4 minutes until the meat has stiffened slightly, without coloring to more than a light golden yellow.
Lower heat (260 for an electric skillet), cover, and cook very slowly for 10 minutes, turning the chicken once. It should swell slightly, stiffen more, but not deepen in color.
Adding the flour:
Sprinkle salt, pepper, and flour on all sides of the chicken, turning and rolling each piece to coat the flour with the cooking butter. Cover and continue cooking slowly for 4 minutes, turning it once.
Simmering in stock and wine: Remove from heat and pour in the boiling liquid, shaking casserole to blend the liquid and flour. Add the wine, the herb bouquet, and more stock, or water, so the liquid just covers the chicken. Bring to the simmer. Taste for seasoning, and salt lightly if necessary.
Cover and maintain at a slow simmer for 25 to 30 minutes (180 to 190 degrees for an electric skillet). The chicken is done when the drumsticks are tender if pinched and the chicken juices run clear yellow when the meat is pricked with a fork. When done, remove the chicken to a side dish.
The sauce:
While the chicken is cooking, prepare the onions and mushrooms. Add their cooking juices to the chicken cooking sauce in the next step.
Simmer the cooking liquid in the casserole for 2 to 3 minutes, skimming off fat. Then raise heat and boil rapidly, stirring frequently, until the sauce reduces and thickens enough to coat a spoon nicely. Correct seasoning. You should have 2 to 2½ cups.
Blend the egg yolks and cream in the mixing bowl with a wire whip. Continue beating, and add the hot sauce by small tablespoonfuls until about a cupful has gone in. Beat in the rest of the sauce in a thin stream.
Pour the sauce back into the casserole, or into an enameled or stainless steel saucepan (do not use aluminum). Set over moderately high heat and, stirring constantly, reach all over the bottom and sides of the casserole, until the sauce comes to a boil. Boil for 1 minute, stirring.
Correct seasoning, adding drops of lemon juice to taste, and a pinch of nutmeg. Strain the sauce through a fine sieve.
Final assembly:
Arrange the chicken, and the onion and mushroom garniture, in the casserole. Pour the sauce over it.
Except for reheating, and the final buttering of the sauce, the dish is now ready and can wait indefinitely. To prevent a skin from forming over the sauce, spoon over it a film of cream, stock, or milk. Set it aside uncovered.
Reheating and serving: Set casserole over moderate heat and bring to the simmer. Cover and simmer very slowly for 5 minutes, or until the chicken is hot through, basting it frequently with the sauce.
Off heat and just before serving, tilt casserole, add enrichment butter, and baste the chicken with the sauce until the butter has absorbed into it.
Serve the chicken from the casserole; or arrange it with the onions and mushrooms on a hot platter, surrounded with rice or noodles, and covered with the sauce. Decorate with sprigs of fresh parsley.

Little Debbie Star Crunch

one 11-ounce bag Kraft caramels
¼ cup unsalted butter
2 cups mini-marshmallows (half of one standard 10-ounce bag)
4 cups Rice Krispies cereal
one 12-ounce bag (2 cups) milk chocolate chips, melted for dipping
2 to 3 tablespoons vegetable shortening, optional but highly recommended

Line a baking sheet with a Silpat liner or parchment paper, set aside.
In a large microwave-safe bowl, add the caramel bits (already unwrapped and convenient; or use regular caramels, probably 30 to 40+ unwrapped; don't use caramel ice cream sauce because it's too thin) and microwave on high power to soften and melt, about 2 minutes, stopping every 30 seconds to check and stir. The caramels don't melt into a smooth, thin sauce like caramel ice cream sauce; instead they're the consistency of natural peanut butter that's a bit loose and oily. As long as they're softened and somewhat melted, that's fine.
Add the butter to the caramels, and heat on high power to melt the butter, about 1 minute. Stir the butter and caramel together to combine; the butter will pool and may be difficult to incorporate and it's okay if there's some pooling.
Add the marshmallows and heat to melt them, about 2 minutes, stopping every 30 seconds to check and stir to combine. Marshmallows will swell and puff and after about 2 minutes of intermittent heating, they should be sufficiently soft enough to stir into the butter-caramel mixture. Quickly and briefly fold to combine. While the mixture is still nice and hot, add the cereal and stir to combine, mixture will cool down and firm up quickly.
Spray your hands with cooking spray or grease them with butter and form 3-inch diameter discs that are about 1-inch tall (I made 11). The batter will be warm but cool enough to handle easily; if yours is too warm, wait until it cools sufficiently to handle it to shape the discs. Place discs on prepared baking sheet sheet, cover with plastic wrap, and allow them to firm up for at least 2 hours, or overnight, before dipping them in chocolate.
In a large microwave-safe bowl, add the chocolate and shortening (helps chocolate stay much smoother and for a longer period and highly recommend), and heat on high power to melt, about 1 minute. Heat in 15-second bursts, stopping to check and stir after each, until chocolate can be stirred smooth. Note - I find it easier and more convenient to melt half chocolate and shortening now, and after it's been used, heat the remainder; that way chocolate stays warm, smooth, and easier to work with. Dip discs into chocolate one by one, and let chocolate drain off over the bowl, before retuning coated discs to a parchment-lined tray. I find it easiest to balance the discs with two forks, that way the chocolate can drain off through the tines.
Allow treats to set up and cool in the refrigerator for at least 30 minutes (the shortening will be resistant to setting up at room temperature). After chocolate has set, treats can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Cowboy Butter

1 c. butter, melted
Juice of 1/2 a lemon
2 cloves garlic, minced
1 small shallot, minced
2 tbsp. Dijon mustard
1 tbsp. prepared horseradish
Pinch of cayenne pepper
1/4 tsp. paprika
2 tbsp. Freshly Chopped Parsley
1 tbsp. freshly chopped chives
2 tsp. minced thyme
kosher salt
Freshly ground black pepper

In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika.
Whisk to combine.
Stir in parsley, chives and thyme and season with salt and pepper.
Serve with grilled meats, like steak or chicken, for dipping, or slather on cornbread.

Cheesecake Factory Loaded Chicken Farfalle

1 head roasted garlic, cloves removed
2 chicken breasts, boneless skinless
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 pound bow tie pasta (aka farfalle), cooked and drained -but not rinsed
12 ounces center cut bacon, cut into strips
8 ounces crimini mushrooms, quartered
1/2 yellow onion, chopped
1/2 cup sun dried tomatoes, reserve the oil and chop roughly
3/4 cup white wine
1 cup heavy cream
3/4 cup Parmesan cheese

If you haven’t cooked the pasta, cook it now according to the directions on the box.
Cut the chicken into 1" cubes and season with kosher salt and black pepper.
To a cast iron skillet add the olive oil on high heat.
Cook the chicken until browned on both sides, about 2-3 minutes on each side.
Remove from the pan, reduce the heat to medium-high heat and add in the bacon.
Cook until crisp and remove the bacon (leave the fat).
Add in the mushrooms and onions and cook for 5-7 minutes until they start browning.
Remove the mushrooms and onions from the pan to where the chicken and bacon are.
Add in the sun dried tomatoes, white wine, and stir well, then let reduce by half, about 15 minutes.
Add in the heavy cream, roasted garlic, chicken and vegetables.
Add in most of the Parmesan cheese leaving just a garnishing amount.
Stir well, then add in the pasta and bacon and combine everything.
Garnish with remaining Parmesan cheese.

Lou Malnati's Salad

4 tbsp sugar
4 tbsp white wine vinegar
1/3 cup extra virgin olive oil
2 tbsp grated Parmesan cheese
1 tsp dried Italian seasoning
1 tsp garlic powder
1 tsp Kosher salt
6 oz salami sliced
1 large head romaine lettuce chopped
1 1/2 cups grape tomatoes
1 cup fresh mushrooms sliced
1 cup black olives sliced
1/2 cup blue cheese crumbled

For the dressing, whisk together the sugar, vinegar, oil, Parmesan cheese, Italian seasoning, garlic powder and salt. Set aside.
Heat a large, non-stick skillet over medium heat. Add the salami and cook until just starting to brown. Drain on paper towels.
Pile the lettuce, tomatoes, mushrooms, black olives, blue cheese and salami on four salad plates.
Top salad with the dressing and serve.

Peach Nests with Amaretti Biscuits

4 large ripe but firm peaches
12 amaretti biscuits
1 oz chopped almonds
1 oz pumpkin seeds
2 oz milk chocolate
1 egg, beaten
2 tbsp honey
icing sugar for dusting
ground cinnamon for dusting
mascarpone or whipped cream – optional, for serving

Pre heat the oven at 400 F = 200 C
Prepare a baking sheet by lining with baking paper
Halve and stone the peaches
Dig out a little flesh from the center of each half
Tip amaretti biscuits, chocolate, almonds and pumpkin seeds into a food processor and pulse until mixture is like coarse gravel
Add the peach flesh, egg and honey and process for a couple of seconds
Spoon the stuffing into each peach half
Arrange all peaches in the baking sheet and bake for about 25-30 minutes or until the stuffing is nicely browned
Serve warm or cold with a dusting of sugar and cinnamon or a dollop of mascarpone or whipped cream

Grandma's Gingerbread Cheesecake Ice Cream Bites

8 oz cream cheese, softened
3 tbsp powdered sugar
gingerbread crumbs (about 2/3 cup)
2 cups whipped cream

For the whipped cream:

2 tablespoons sugar
1 cup heavy whipping cream

Line the baking sheet with a parchment paper and set aside.
Make the whipped cream: Place the sugar into the mixing bowl and add the whipping cream. Whisk until the cream reaches stiff peaks.Keep refrigerated until ready to use.
Place the cream cheese in a bowl with the sugar and whip with hand mixer until it gets fluffy and smooth.
Add 2 cups whipped cream and gently fold into the cream cheese mixture using a spatula.
Spread the mixture out evenly in the baking sheet and place in freezer for 2 hours.
Place gingerbread crumbs into a small bowl.
Scoop the cheesecake ice cream mixture with an ice cream scoop and roll in cookie crumbs. You will need to do this step as quickly as you can so the ice cream doesn’t melt.
Keep in the freezer until they get frozen. When ready to serve, let sit out for a few minutes at room temperature to get the desired firmness.
Refrigerate for longer periods in an airtight container.

Smashburger French Onion Burger

4 Onion Buns
1 white onion sliced thin
1 tablespoon butter
2 pounds ground beef
8 slices swiss cheese
Boursin cheese
Burger seasoning:
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons garlic salt

Prepare burger seasoning, and use for the recipe. In a small bowl combine the kosher salt, ground black pepper, and garlic salt.
Sauté onions with butter on the grill. Sprinkle burger seasoning on the onions. Cook the onions until they are tender. Do not brown the onions.
Butter each of the buns and cook the buns on the grill. Cook the buns on the grill until they lightly brown.
Form 8 balls of the burger meat. Heat the grill to about 350 degrees. Place the balls on the grill. Smash burger meat onto the grill. Season with burger seasoning. Cook for 2 to 3 minutes flip and continue to cook on the other side. Place 1 slice of Swiss cheese on each burger while they are on the grill.
Build the burger by building up from the bottom by adding the two burgers with cheese on each bun. Then top with grilled onions, and spread some Boursin cheese on the top bun. Top the burger with the top bun.

French Quarter Mini Beignets

1 (16 oz.) can refrigerated biscuits (8 per can)
Vegetable or canola oil
Powdered sugar

Line a large baking sheet with paper towels; set aside.
Separate biscuits into individual rounds. Cut each round into 4 equal-sized pieces.
In a medium Dutch oven, pour oil to a depth of 2 inches.
Set to medium heat until temperature reaches 350 degrees F.
Measure temperature carefully with a kitchen thermometer.
Fry biscuit pieces in batches, turning with slotted spoon, about 1 minute on each side, until golden.
Drain on paper towels, and dust generously with sifted powdered sugar. Serve immediately.

NOTES
For this recipe, I used Pillsbury Grands Flaky Layers Original Biscuits.
If too hot, your biscuits will be very crispy on the outside and undercooked inside.
If too cold, your biscuits will soak up too much oil, become greasy, and not turn golden.

Rock Shrimp Tempura

SOY LIME AIOLI:
2 large egg yolks
2-3 tablespoons warm water
1 clove garlic (peeled, grated)
1 lime (juiced)
1 cup olive oil
3 tablespoons mirin
1 tablespoon soy sauce
Kosher salt and freshly ground black pepper (to taste)
TEMPURA BATTER:
2 cups rice flour
2 egg yolks
2 cups seltzer water (chilled)
Kosher salt and freshly ground black pepper (to taste)
SHRIMP:
1 cup rice flour (to dredge)
1 pound rock shrimp (peeled, deveined)
1 recipe tempura batter (above)
sea salt (to taste)
1 recipe soy lime aioli (above)
scallions (thinly sliced, to serve)
cilantro (roughly chopped, to serve)
1 lime (zested, to garnish)
canola oil (for frying)
Kosher salt and freshly ground black pepper (to taste)
directions
For the Soy Lime Aioli:
In the carafe of a blender or food processor fitted with the blade attachment, add the egg yolks and warm water and blend to combine.
Add garlic and lime juice, and blend to combine.
While the blender is running, slowly drizzle in the oil until the mixture becomes thick and creamy.
Add the mirin and soy sauce for a slightly thinner consistency, and season with salt and pepper.
Set aside until ready to use.
For the Tempura Batter:
In a medium bowl with rice flour, season with salt and pepper and whisk to combine and set aside.
In a large bowl, whisk the egg yolks and seltzer water to combine.
Immediately add in the seasoned flour, and mix until just combined.
There should be lumps and flour shouldn't be completely incorporated.
For the Fried Shrimp:
Fill a pot with 2-inches of oil and heat over medium to 360ºF. Prepare a dredging station.
In a shallow baking dish add rice flour and season with salt and pepper.
Working in batches, dredge the shrimp in rice flour, and then dip in the batter to coat.
Fry until batter is crispy, about 3-5 minutes.
Transfer to a paper towel-lined plate, season with sea salt immediately to taste, and set aside.
Repeat with remaining shrimp.
Place fried and salted shrimp in a large bowl with scallions and about 1/4 cup of aioli, and toss to lightly coat the shrimp.
Serve on a platter and garnish with cilantro and lime zest.
Note
Can be made 1 day ahead. Cover and chill.

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Apple Stuffed Pork Loin Roast

3 tablespoons olive oil
1 large onion, finely chopped
2 sour apples, peeled, cored and chopped
fresh rosemary or sage (about 10 leaves sage or 2 small rosemary twigs)
2 cups white bread cubes, crust less
1 egg, beaten
2 tablespoons butter
Salt and pepper to taste
about 1 cup chicken broth (more if needed)
3 oz pork loin, roll cut

Preheat oven to 375.
Roll cut the pork loin.
In a large skillet, heat the olive oil over medium heat.
Add the onion, apples and rosemary or sage. Saute until softened.
Remove from the heat and gently stir in the bread, egg, butter, salt and pepper.
Add the chicken broth gradually until everything is well moistened.
Let the stuffing mixture cool completely before putting it in the pork loin.
Lay your pork on a working surface and add stuffing, making sure it’s spread evenly.
Roll the pork over the stuffing, ending with the seam down and fat side up.
Lightly score the fat with a sharp knife.
Tightly tie the pork roast up with butcher’s twine, season it with more salt and pepper, and transfer to a non stick roasting pan.
Roast for about 90 minutes.
Remove from the oven and let rest for about 20 minutes before slicing.
Serve with crispy potato roast.

Crispy Potato Roast

5 tablespoons butter, melted
5 tablespoons extra-virgin olive oil
10 medium russet potatoes, peeled
Coarse salt
1 small onion, peeled and very thin sliced julienne
1/4 teaspoon red pepper flakes
a few fresh thyme sprigs
a couple of fresh rosemary sprigs
1/2 teaspoon black peppercorns
3 oz bacon, cubed

Mix oil and melted butter in a small dish. Set aside.
Brush a round baking dish with a little of the butter/oil mixture.
Preheat oven to 375 F = 190 C.
Slice the potatoes as thin as possible crosswise (the thinner, the crispier).
Arrange potatoes in circle in the baking dish.
Wedge onions in between potato slices.
Brush more butter and oil mixture.
Sprinkle salt, pepper flakes, peppercorns and sesame seeds.
Bake for 1 hour and 25 minutes uncovered.
While baking, check potatoes every 1/2 hour and brush more oil/butter mixture.
Separate the slices with a knife if you need to.
Depending on your oven you may need to adjust the oven temperature.
While potatoes are baking, brown the bacon in a skillet.
Drain on a paper towel and set aside.
Remove potatoes from oven.
Sprinkle bacon and stuff some throughout the potatoes too.
Lay the thyme and rosemary sprigs on top of potatoes.
Bake for an additional 35 minutes
Remove from oven.
Sprinkle on a little more salt.
Serve immediately, simple or with sour cream.
Make this a main dish by serving it with a bowl of salad.

Twice Baked Chicken Veggie Sweet Potatoes

3 whole medium large sweet potatoes, washed and scrubbed
vegetable oil
1 onion, thinly sliced
9 oz cooked chicken breast, cut into small cubes
2 cloves garlic, smashed
1 small red bell pepper, cut into cubes
1 small green bell pepper, cut into cubes
1/4 cup zucchini, cut into cubes
1/4 cup frozen peas
1 tsp. sweet paprika
1 tsp. dry thyme
1 cup grated mozzarella cheese
juice from 1 lime
extra lime wedges to serve

Pre heat the oven to 430.
Dry sweet potatoes and wrap in paper towel.
Microwave on your highest setting for 10 minutes.
Remove carefully from microwave and unwrap (careful of the steam).
Pierce all over with a fork, wrap again and microwave for a further 15 minutes until soft.
Don’t worry if the center is still a little hard, it will continue to cook in the oven later.
While the sweet potatoes are cooking, add a small amount of oil to the skillet;
add the onions and sauté over medium-high heat for about 2 minutes, until glassy.
Add the chicken and the veggies and cook until slightly soft.
Add garlic and cook until the garlic is fragrant.
Add in the paprika and thyme and continue cooking until chicken is nicely coated in the seasonings.
Take off heat and set aside.
Remove the sweet potatoes from the microwave and allow them to cool for about 5 minutes (but not until they’re completely cold).
Carefully slice them in half.
Using a spoon, scoop out the flesh, leaving a little flesh around the inside of the skin.
Transfer the flesh to a mixing bowl and set the skins aside.
Add the chicken mixture to the flesh in the bowl and mix it through until completely combined.
Stir in the lime juice.
Prepare a baking tray by lining with parchment paper and lightly greasing with cooking spray.
Arrange the skins on the baking sheet, and stuff them with the chicken sweet potato mixture.
Sprinkle with cheese and put them in the oven for about 15 minutes or until the cheese is melting.
For crispier top, keep longer, until the cheese becomes golden.
Serve with lime wedges and favorite salsa dip.

California Pizza Kitchen Pizza Dip

2 small chicken breasts
salt and pepper
1 1/4 cup BBQ Sauce
8 ounces cream cheese, softened
1 cup sour cream
1 cup mozzarella cheese, shredded
1/2 cup smoked gouda, shredded
6 slices bacon, cooked and crumbled
handful Cilantro, chopped
Extra bbq sauce and cheese if desired

In a slow cooker set to low, add the chicken and sprinkle with salt and pepper.
Allow to cook for 4 hours, or until cooked through.
Shred the meat.
In a small bowl, beat the cream cheese until smooth.
Add the sour cream and bbq sauce beat again until smooth.
Add to the chicken in the slow cooker, stir in cheeses and allow to cook for 2 more hours until hot and bubbly.
Serve with bread, pita chips or whatever you desire.
If you want to, add a little extra cheese on top and place under the broiler in individual serving dishes until the cheese is melted.
Drizzle with bbq sauce and dot with cilantro.

Jojo Potatoes

4 to 6 Russet potatoes medium potatoes
2 cups flour
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic salt
2 cups buttermilk
oil for frying

Wash potatoes, and cut them into quarters.
Place potato quarters into a bowl of water.
Prepare seasoned flour by combining 2 cups of flour, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1 teaspoon garlic salt together in a bowl.
Place 2 cups of buttermilk in another bowl.

Batter potatoes by placing them in the seasoned flour, shake off excess flour.
Place potatoes into the buttermilk, and coat the potatoes well.
Place potatoes back into the seasoned flour and coat well. Shake off excess flour.
Place the potatoes on a wire rack to rest for about 5 minutes before cooking.

Preheat oil in a deep fryer to 350 degrees.
Cook potatoes for 8 to 12 minutes or until they are brown, and they float.
Drain on a clean wire rack.

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Acai Bowl

1 frozen packet unsweetened Acai puree
1 tsp raw or drippy honey
2 tbsp fresh orange juice
1 small to medium banana
1/4 to 1/2 cup blueberries, fresh or frozen then thawed
1/4 cup raspberries, fresh or frozen, thawed
2 tbsp slivered almonds, these work really well with this recipe
1 tsp chia seeds

Follow directions on package of Acai for slightly defrosting.
In a blender or small food chopper, add the acai puree with half of the banana, honey and orange juice.
Whirl up just until blended.
Pour in a small bowl.
Top with berries, nuts and chia seed and the other half of banana that’s been sliced.

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Cracker Barrel French Toast

8 slices Texas Toast (or Sourdough bread)
4 eggs
1 cup Milk
2 Tablespoons Sugar
4 teaspoons Vanilla extract
2 pinches of salt

How to Make Cracker Barrel French Toast Recipe
Whisk eggs, milk, sugar, vanilla, and salt together in a large bowl.
Heat griddle to 350 (or heat a skillet on medium heat). Grease with butter/margarine or non-stick cooking spray.
Dip each slice of bread in egg mixture for 30 seconds on each side.
Place slices on griddle and cook for 4-5 minutes, or until golden brown.
Serve with a pat of butter and your favorite syrup.

Mudpie Mojo Ice Cream

1 1/2 cups milk
1 1/2 cup 10% cream
1 1/2 tsp instant coffee
1 tbsp glucose
2 egg yolks
1/4 cup granulated sugar
1 tbsp cornstarch
1/3 cup peanut butter
1/3 cup chocolate sauce
1/2 cup crushed oreos
1/3 cup toasted almonds, chopped

1) In a medium sauce pan combine cream, milk, coffee powder and glucose and whisk together.
Bring to a simmer over medium heat, bubbles will start to appear on the edges when ready.
2) In a heat proof bowl, whisk together eggs, sugar and cornstarch.
3) Once cream/milk mixture is ready, slowly whisk in about a cup of the liquid into the eggs.
Whisk while pouring to avoid curdling the eggs.
4) Pour this new egg mixture back into the warm mixture and return to medium heat.
Whisking constantly until mixtures begin to thicken.
Do not let the mixture boil.
5) Run the mixture through a sieve into a bowl.
Cover the liquid directly with saran wrap to avoid a film developing.
Place the mixture in the fridge to cool completely.
6) Once ready, place the mixture in your ice cream attachment or machine.
Run for about 15-20 minutes.
Place the ice cream in a bowl or your freezer storage container and mix in the peanut butter, chocolate sauce, oreos and almonds.
Place in the freezer to set completely.

Sonic Ultimate Meat Cheese Burrito

6 large flour tortillas
10 eggs scrambled
1/2 pound bacon, cooked
1 pound sausage, cooked
1/4 package Ore-Ida tater tots, baked
6 oz. American cheese (approx. 10 slices)
4 T milk

To make cheese sauce, tear American cheese slices into small pieces and place in a small microwave-safe bowl with milk.
Microwave on medium power 30 second intervals, stirring between until completely melted.
Warm tortillas between two damp paper towels for 30 to 45 seconds in the microwave.
Spread a couple tablespoons of cheese sauce in center of tortilla.
Top with about 3/4 cup scrambled eggs, 2 to 3 slices bacon, 1/4 cup sausage, and a handful of tater tots.
Tuck in the ends and roll up burrito style. Serve immediately.

Thai Pad See Ew

8 ounces extra wide rice noodles
2 chicken breasts, boneless and skinless
1/4 cup canola oil, divided
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 teaspoons fish sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 egg, scrambled
3 cloves garlic, minced
3 cups broccoli florets
8 ounces sliced mushrooms

Soak the noodles for 30 minutes in cold water or boil them for one minute and steep them in the hot water for five minutes before draining.
Cut the chicken into thin strips and toss with soy sauce.
Add 2 tablespoons of canola oil to the wok or large skillet on medium high heat.
Sear the chicken on both sides for 2-3 minutes.
While the chicken is cooking add the soy sauce, dark soy sauce, fish sauce and oyster sauce to a bowl and whisk them together.
Add in the egg and chop it up with a spatula while cooking.
Add in the garlic, broccoli and mushrooms with the remaining oil.
Cook on high heat before adding in the noodles and chicken.
Cook the noodles until slightly crispy 2-3 minutes.
Add in the sauce, toss well and let cook for another 1-2 minutes or until noodles caramelize a little.

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Auntie Anne's Inspired Soft Pretzel Bites

2 1/4 teaspoons active dry yeast
2 tablespoons granulated sugar
1 teaspoon salt
1 1/2 cups warm water
4 cups flour
1/4 cup baking soda
2 cups warm water
Kosher salt for topping
Melted butter

Dissolve yeast, sugar and salt in 1 1/2 cups warm water.
Stir in flour.
Knead until smooth and elastic.
Place dough in a well oiled bowl and turn to coat.
Cover and let rise for one hour.
Preheat oven to 425°F.
Turn dough onto floured surface. Pat down and cut into 12 pieces.
Roll each piece into a rope and cut into small sections.
Dissolve baking soda in 2 cups warm water.
Dip dough pieces into baking soda solution.
Place pieces on a greased cookie sheet.
Sprinkle with kosher salt.
Bake for 7-8 minutes until golden brown.
Dip each nugget in melted butter after baking.

Chipotle Steak

1/2 medium red onion coarsely chopped
3 cloves garlic
2 tablespoons adobo sauce from a small can of Chipotle peppers
2 tablespoons ancho chile powder
2 tablespoons olive oil or rice bran oil plus more for the cooking surface
2 teaspoons cumin
2 teaspoons dried oregano
Salt and freshly ground black pepper
4 pounds steak (loin, round, or flat)

To make the marinade:
To the bowl of a food processor or blender, add red onion, garlic, adobo sauce,
ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper.
Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
Place the steak in a large zipper-top plastic and add 1 cup marinade.
Refrigerate overnight if desired.
Let beef sit in the marinade for at least 30 minutes at room temperature before grilling.

To make the marinade with dried ancho chiles:
Remove stems and seeds from dried chiles (wearing gloves is recommended).
In a dry skillet over medium-low heat, toast the chiles until fragrant but not smoking, about 5 minutes.
Transfer to a medium bowl and add 4 cups (1 quart) water.
Microwave on HIGH for 6 minutes. Drain well.
Split open each softened ancho chile and rinse the inside to remove the stem and all seeds (wearing gloves is recommended).
Add to the food processor with the other marinade ingredients.

To make the steak:
Heat 2 tablespoons oil in a large skillet until shimmering (or preheat a grill over medium high heat). Add chicken to the pan and cook, turning occasionally, until the temperature reaches 135 degrees for rare or 145 degrees for medium rare. Depending on the size of your skillet, you can cook the steak in batches.

Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.

Chipotle Steak

Chocolate Biscuit Cake

BISCUIT CAKE
2 1/2 cups semisweet chocolate chips (15 oz.)
3/4 cup (6 oz.) salted butter
3 tablespoons honey
1/3 cup heavy cream
2 teaspoons vanilla extract
2 cups coarsely broken butter cookies, such as Pepperidge Farm Chessmen Cookies
RICH GANACHE
1 1/4 cups bittersweet chocolate chips (8 oz.)
1 cup heavy cream
1 tablespoon honey
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

Prepare the Biscuit Cake:
Line an 8-inch springform pan or cake pan with plastic wrap, extending 4 inches over the sides (to use as handles).

Pour water to a depth of 1 inch into bottom of a medium size heavy-duty saucepan; bring to a boil over high.
Reduce heat to medium. Place semisweet chocolate, butter, and honey in a medium-size ovenproof bowl;
place bowl on top of pan over simmering water.
Cook, stirring often, until chocolate is melted, 6 to 8 minutes.
Whisk in cream and vanilla until combined. Remove from heat.
Gently stir cookies into chocolate mixture, and pour into prepared pan.
Using the back of a spoon, press gently to make sure mixture is even.
Cover with plastic wrap.
Chill until set, 2 to 24 hours.

Prepare the Rich Ganache:
Place bittersweet chocolate in a medium bowl.
Heat cream in a small saucepan over medium just until cream begins to boil;
pour over chocolate, and stir until smooth. Stir in honey, vanilla, and salt.
Let stand until spreading consistency, 10 to 20 minutes.

Remove plastic wrap from cake.
Transfer cake from pan to a wire rack set in a baking sheet lined with parchment paper.
Slowly pour warm Rich Ganache over cake, spreading to edges and on sides.
Chill 1 hour before serving.
Store any leftovers covered in refrigerator.

Nature Valley Soft Cinnamon Squares

Bars
1 and 1/2 cups old-fashioned oats
1/2 cup oat flour blend regular oats in the blender
3/4 cup white whole wheat flour or sub white
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon or more to taste
1/2 cup + 2 tablespoons brown sugar
2 teaspoons vanilla extract
1/2 cup unsweetened almond milk or sub another milk
1 large egg
Molasses Frosting
1/4 cup butter softened (do not melt)
1/3 cup brown sugar
1-2 tablespoons milk
1/4 teaspoon vanilla extract
1 cup + 2 tablespoons powdered sugar

For the bars:
Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper.
It will be near impossible to get out if you don't use it.
Combine the oats, oat flour, white whole wheat flour, baking soda, baking powder, salt,
cinnamon, and brown sugar in a large bowl.
Stir until combined.
In a small bowl, combine the vanilla extract, milk, and large egg.
Lightly beat with a fork.
Mix together the dry and wet ingredients until just combined (do not overstir).
The mixture will be very thick and wet.
Press the mixture into the parchment lined pan.
Press until it it evenly spread throughout the pan.
Bake for 15-18 minutes or until the center is slightly inflated and the edges are lightly browned.
For the frosting:
Combine all of the ingredients in a medium sized bowl starting with only 1 tablespoon of milk.
Beat until completely combined.
Add extra milk until you reach the desired consistency.
Remove the baked squares and let cool completely before cutting into 9-12 squares.
Once they are cut into squares, place the glaze mixture into a resealable plastic bag.
Cut off the tip of the bag and pipe the glaze on the top of the bars.
Sometimes these bars can be a bit crumbly and you may want to refrigerate them.
Always store these in an airtight container or they will dry out.

Subway Sweet Onion Teriyaki Sauce

1/2 cup Corn Syrup
1 tbsp. Sweet Onion, minced
1 tbsp. Red Wine Vinegar
2 tsp. White Vinegar
1 tsp. Balsamic Vinegar
1 tsp. Brown Sugar
1 tsp. Powdered Milk
1/4 tsp. Lemon Juice
1/8 tsp. Poppy Seeds
1/8 tsp. Salt
1/8 (or less) tsp. Black Pepper
1/8 tsp. Garlic Powder

Whisk all of the ingredients in a microwave-safe bowl.
Place in microwave for about 1-3 minutes, or until heated through.
Allow to cool.