OLIVE GARDEN® TUSCAN GARLIC CHICKEN

Garlic and chicken, what could be better? Olive Garden's Tuscan Garlic Chicken. Garlic, chicken in a creamy cheese sauce with spinach.


Olive Garden® Tuscan Garlic Chicken
Serves Six
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Ingredients:
6 boneless, skinless chicken breasts
1½ cups flour, plus 1 Tbsp
1 Tbsp salt
2 tsp black pepper
2 tsp Italian herb seasoning
5 tsp extra virgin olive oil
1 lb curly or regular fettuccine
1 Tbsp garlic, chopped
1 red pepper, julienne cut
½ cup dry white wine
½ lb whole leaf spinach, stemmed
12 fl oz heavy cream
1 cup Parmesan cheese, grated
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Directions:
Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

Dredge chicken in the mixture, shaking off any excess.

In a large, nonstick, ovenproof skillet, add 3 Tbsp of olive oil – enough to coat – and sauté chicken in batches over medium-high heat for about two to three minutes on each side, or until golden brown and crisp. Add additional olive oil for each batch as necessary.

When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 10 to 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.

Cook pasta according to package directions. Drain and set aside until needed.

While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
Add remaining 1 Tbsp of flour and stir to combine.

Next, add the wine and bring to a boil for one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.

Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra Parmesan cheese.

ROMANO'S MACARONI GRILL® BELLINI

Romano's Macaroni Grill Ultimate leaning Bellini has the addition of Chambord swirled into the frozen bellini. If you don't have Chambord handy try the raspberry-infused vodka.

Romano's Macaroni Grill's® Bellini

1 Ounce peach schnapps
1 Ounce Bacardi® rum
6 Ounces white wine
6 Ounces champagne
8 Ounces peach nectar or peach juice (see Notes)
2 Teaspoons powdered sugar
2 Cups crushed ice

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For Ultimate Leaning Bellini
2 Ounces Chambord or raspberry-infused vodka-optional (see Notes)
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Place the schnapps, rum, white wine, 3/4 cup water, champagne and peach nectar in a heavy duty blender and pulse to mix.
Add 2 cups of crushed ice and process until ice is finely ground (do not add more ice; mixture will be more liquid than frozen at this point).
Pour into shallow plastic or stainless steel container.

Place in the freezer for 2 to 3 hours, stirring once every hour.

Serve with optional infused vodka swirled in.

KOO KOO ROO® CHICKEN BISTRO ORIGINAL SKINLESS FLAME-BROILED CHICKEN

This Southern California poultry chain has had it's financial ups and downs, but has managed to stay in business due to it's tasty, "healthier" than fast-food chicken. The company has a menu specializing in flame-broiled skinless herb chicken, turkey, low-fat sandwiches, and such side dishes as tossed salads, pastas, butternut squash, baked yams, lentil salad, cracked wheat rice, baked goods, and other foods. Here is the recipe for their skinless original flame-broiled chicken.

Koo Koo Roo® Chicken Bistro Original Skinless Flame-Broiled Chicken

Marinade
1 Cup water
1 Cup apple juice
1 Cup V-8 juice
1 Tablespoon lemon juice
1/2 Cup pineapple juice
1 Cup chopped onion
2 Teaspoons salt
2 Teaspoons ground black pepper
1 whole chicken, skinned and cut into 8 pieces

Baste
2 Tablespoons plus 1 teaspoon vegetable oil
1/2 Cup thinly sliced onions
1 10-ounce can tomato puree
1/4 Cup water
1 Tablespoon apple cider vinegar
1 Tablespoon lemon juice
1/4 Teaspoon salt
Dash ground black pepper
Dash garlic powder
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Marinade:
Combine marinade ingredients in a medium bowl and mix well.
Let chicken marinate in marinade for at least 24 hours (up to 72 hrs) in a covered container, in the refrigerator.

Basting Sauce:
Heat 1 teaspoon of the oil in a medium skillet. Sauté the sliced onions until they begin to get very dark brown.
Add the onions to a saucepan and add the remaining baste ingredients. Bring mixture to a full boil, then reduce heat and simmer for 5 to 7 minutes. Remove from heat. When cool, cover the baste and refrigerate until needed.

Cook the Chicken,
Heat grill to medium heat. Remove chicken from marinade and grill for 5 to 6 on each side. Turn chicken once more and brush the top with the baste. Grill for 5 minutes, turn and baste chicken on other side and grill 5 more minutes.
You should see a few charred black spots on the surface of the chicken, just don't let it burn.
4 servings

ROMANO'S MACARONI GRILL® FOCCACIA BREAD

This is the very popular Italian Style bread served before your meal arrives at Macaroni Grill, ready to be dipped into the olive oil and herb mixture. If your looking for a recipe for dipping oil with herbs for your bread, check out these past recipes.

Romano's Macaroni Grill® Foccacia

9 Tablespoons olive oil (divided use)
3 Cups unsifted all-purpose flour
3/4 Cup unsifted semolina flour
1/2 Teaspoon salt (divided)
1-1/2 Tablespoons fast-rising active dry yeast
1-1/2 Cups hot milk (between 120 and 130 degrees)
1 Tablespoon fresh rosemary leaves
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Pour a scant tablespoon of the olive oil into a 9"-square cake pan;
spread evenly to cover bottom and sides.

Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, ¼ teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook (The mixing can be done by hand as well).

Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand) .

Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes.

Preheat oven to 400°F.
Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary.

Bake for 20 minutes.
Remove from oven and drizzle with remaining oil.
Yield: "1 Loaf"

RED ROBIN® WHISKEY RIVER® BBQ CHICKEN SALAD

There are several short cuts you can use if you are in a hurry or not in the mood to chop, fry and mix.

-Instead of frying onion straws, use French's French Fried Onion. You know, they're the crunchy onions in a can, often used to top green bean casserole, so popular during the holidays.

-You can just add rinsed and drained black beans in place of the chipotle type black beans.

-Pick-up a pre-packaged salad mix to use in place of the lettuce-cabbage mix.

Red Robin® Whiskey River® BBQ Chicken Salad

1-1/2 cups chopped romaine lettuce
1-1/2 cups chopped green leaf or iceberg lettuce
1/2 cup chopped red cabbage
1 tomato, chopped
1 boneless skinless chicken breast half
1/2 cup barbecue sauce-Bull eye or K.C. Masterpiece
1 cup black beans-recipe follows or use rinsed and drained canned black beans
1/2 cup shredded Cheddar cheese
1/2 cup onion straws-recipe follows or use French's French Fried Onions
3 Avocado slices
1/4 cup Ranch dressing
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Grill the chicken breast 4-5 minutes per side.Brush lightly with barbecue sauce last 2-3 minutes on each side, just to caramelize the sauce and cool. Once chicken breast has cooled slice breast into 1/4-1/2 inch slices.

Toss the lettuce and cabbage together and arrange on the serving plate.
Add the tomato, black beans and sliced chicken breast. Top chicken with remaining barbecue sauce. Sprinkle with shredded cheese and onion straws.

Garnish the salad with 3 pieces of avocado arranged side by side on the right rim of the plate. Serve with the ranch dressing and the remaining barbecue sauce on the side.

The Onion Straws
1/2 cup thinly sliced onion rings
Batter
1 egg
1 cup ice water
1/2 cup all purpose flour
1/2 cup cornstarch
1/8 teaspoon baking soda

Sift together cornstarch,flour and baking soda. Set aside.
Beat egg in a bowl. Add ice water Add flour mixture and mix lightly. Be careful not to overmix the batter. There will be some lumps in the batter. You will have left over batter if you want to fry more onion strips or rings.

Heat about 1-2 inches oil in skillet over high.
Dip onion slices into batter. Lightly shake off excess batter. Add battered onions to hot oil and try about 1-2 minutes, or until golden. Drain on paper towels.

The Black Beans
1 (15-ounce) can black beans, rinsed and drained
2 teaspoons vegetable oil

2 garlic cloves, minced
2 teaspoons of adobo sauce
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Mix beans with remaining ingredients and toss to coat well.

Note: Add finely minced jalapeno or chipotles to taste if you want to spice these beans up more.

This is an original Meemo's Kitchen recipe. Include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

P. F. CHANG CHINA BISTRO® GARLIC NOODLES

Another recipe from P.F. Chang's

P. F. Chang's® China Bistro Garlic Noodles

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3 Teaspoons minced garlic
3 Teaspoons sugar
2 Tablespoons white vinegar
1-1/2 Teaspoons red chile flakes
2 Tablespoons canola oil
1 Pound fresh Chinese noodle or vermicelli
1/2 Teaspoon sesame oil
4 Ounces Cantonese stir fry sauce (see recipe
below)
1 Japanese cucumber or English cucumber
2 Tablespoons chopped cilantro

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Cantonese Stir Fry Sauce
3/4 Cup water
1 Tablespoon chicken base powder
1 Tablespoon sugar
1 Tablespoon shaohsing wine or sherry
1 Tablespoon oyster sauce
1/2 Teaspoon salt
1 Teaspoon cornstarch
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Cook pasta. Rinse and set aside to cool down. Toss in red chile flakes
and cilantro.

Wash cucumber. Slice diagonally into 1/4" thick slices. Slice into
strips. Set aside.

Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Be very careful not to burn the garlic. If you do toss it out and start over.

Add sugar and vinegar to the wok. Add noodle and stir fry sauce stirring
and tossing to mix until noodle is heated through.

Place on plates and surround with cucumber strips.
Servings: 2

MCDONALD'S® M&M MCFLURRY

McDonald's answer to Dairy Queen's Blizzard, McFlurry was originally offered in many flavors, including Oreo, Kit Kat, Butterfinger, Reese's Peanut Butter Cup, Heath Bar and Nestle Crunch, but more often than not you will only find M&M and Oreo now days. That's ok because M&M was my favorite with Oreo coming in a close second.

If vanilla ice cream is too boring for you, mix things up a bit by using your favorite ice cream flavor.

If you miss your old favorite just get the ingredients and make up your own. Just sub your fav for the M&M's in the following recipe.

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McDonald's® M&M McFlurry

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2 Cups vanilla ice cream

1/4 Cup milk

1/4 Cup M&M's Mini's

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Put the ice cream and milk into a blender or dink mixer and blend until smooth and creamy. Add the M&M's and stir with a wooden spoon or rubber scrapper. Pour into a 16-ounce glass and serve with a spoon.

ARIZONA GREEN TEA WITH GINSENG AND HONEY

AriZona Beverage Company uses Siberian Ginseng in the Green Teas, you can use American Ginseng if you wish.
Stick to the amount of ginseng called for in the recipe. If you add more there may be a noticable unpleasant taste.

Wikipedia article on Ginseng and American Ginseng

AriZona Green Tea With Ginseng Extract

2 Quarts (8 cups) water
1 Lipton green tea bag
½ cup sugar
2 Tablespoons honey
3 Tablespoons lemon juice
¼ teaspoon ginseng extract
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Add water to large saucepan and bring to a boil. Removed pan from heat and place tea bag in the water. Cover the pan and let steep for 1 hour.
Add sugar and honey to a 2-qart pitcher. Pour the tea into the pitcher and stir to dissolve sugar.
Add the Lemon juice and ginseng and stir. Cool and serve.
Makes 2 quarts

BUCA DI BEPPO® LINGUINI FRUTTI DI MARE

Buca Di Beppo® Linguini Frutti Di Mare

2 ounces olive oil
3 ounces chopped garlic
8 ounces squid, cleaned
20 ounces mussels
16 ounces clam sauce
16 ounces marinara sauce
2 1/2 pounds cooked linguini
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Lemon wedges (for serving)
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Heat olive oil in a large saute pan. Add chopped garlic and saute until garlic starts to brown.

Add squid and mussels and saute for 2 minutes.

Add clam sauce and marinara. Saute until mussels open. Remove mussels and set aside.

Cook sauce until it is reduced by half.

Toss cooked pasta in with the sauce and mound onto a large plate. Place mussels around the outside of the pasta. Garnish with lemon wedges.

BUCA DI BEPPO® MOZZARELLA CAPRESE

This simple but tasty salad began as a nightly special at the restuarant but demand lead to this salad being added to the menu. It's the perfect way to showcase some of your home garden tomato bounty.

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Buca Di Beppo® Mozzarella Caprese
Serves 4-6.
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Fresh mozzarella sliced

5 oz.Vine ripened tomatoes 2 (large)

1 Roasted red peppers cut into 1 inch slices

1 Roasted yellow peppers cut into 1 inch slices

2 tablespoons Fresh basil, chopped

10 Fresh basil leaves

1 tablespoon Olive oil

1 teaspoon Chopped garlic

1 teaspoon Oregano

Salt to taste

Cracked black peppercorns to taste

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On large platter, lay sliced mozzarella down center. Place tomato wedges on one side of platter, alternating red and yellow roasted pepper slices on the other side. Mix together olive oil, garlic and oregano and drizzle over entire platter. Sprinkle with salt and pepper to taste. Garnish with chopped fresh basil and fresh basil leaves.

STARBUCKS® LEMON-RASPBERRY LOAF

Smiley face lemon raspberry loaf

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I have had several e-mail requests for this recipe. The problem being, it is not available at any Starbucks I have been too. I've tried several cites, too! So without tasting the original I went with my prior copycat lemon loaf post and added a couple of layers of raspberry. Here goes...

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I have used Smucker's Raspberry Simply Fruit, fruit spread. It has a more intense fruit flavor than jam which is basically just sugar and a bit of fruit taste. The Simply Fruit uses the fruit juices to sweeten their spread. There are several other good brands out there but this is what I had at the time. You can use whatever brand you prefer or use Raspberry Jam. It will be a little too thick to spread nicely on the batter so heat briefly in the microwave and stir, continue to do this until you get a more spreadable consistency. When it comes to swirling, go light, If you over swirl you won't see a clear defined raspberry swirl. If you go way overboard with the swirling you will just have large areas of pink batter. I also went with two swirls, but you can just add one swirl adding 1/3 cup raspberry on top of 1/2 of the lemon loaf batter and topping with the remaining 1/2 of the lemon loaf batter.

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I have made a few minor changes to the original lemon loaf recipe. I have added lemon zest to both the lemon loaf and the icing. It is optional, so if you don't want to use it, don't. Since I am using fresh lemons and I have the zest I figured why not. Zest helps to intensify the lemon flavor. I've added more lemon extract for those using extract and also included the option to use lemon oil in place of the extract.

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Since pound cakes were originally made with butter you can use all butter, 10 Tablespoons, or 1/2 cup (1 stick) + 2 Tablespoons. The Starbucks version is made in production so I stuck with the original recipe's use of some butter and 1/2 cup vegetable oil. I am sure for shelf life and most importantly, for cost control the version in the stores does not use all butter. So if you are not looking to be right on the mark with Starbucks but have a great lemon raspberry pound cake go with the butter if it fits into your diet. Also I have included the original glaze or frosting but I used the Lemony white chocolate cram cheese frosting, not thining it to a glaze consistency. I have made an adjustment to the amount of fruit spread used. I have remade this recipe with the lower amount as suggested by a visitor and like it better.

So my Starbuck's Lemon-Raspberry loaf fans, please "go forth and bake." Then come back and please let me know what you think.

Like Starbucks® Lemon-Raspberry Loaf
1-1/2 Cups all-purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
3 eggs
1 Cup granulated sugar
2 Tablespoons butter, softened
1 Teaspoon vanilla extract
2 Teaspoons lemon extract or 1/4 teaspon lemon oil
1 Tablespoon lemon zest
1/3 Cup lemon juice
1/2 Cup vegetable oil (light olive oil would be best)

Raspberry Swirl
1/3 cup Raspberry Fruit Spread (Smucker's Simply fruit) or jam

Lemon Icing (or see the recipe for Lemony White Chocolate Frosting below):
1 Cup plus 1 tablespoon powdered sugar
2 Tablespoons butter-softened
2 Tablespoons whole milk
1/2 Teaspoon lemon extract.
1/4 teaspoon lemon zest-optional

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Preheat oven to 350 degrees F. (if using glass loaf pan (pyrex) preheat to 325 degrees F)

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Cake:
Combine flour, baking soda, baking powder, and salt in a large bowl. Blend together eggs, sugar, butter, vanilla, lemon extract, and lemon juice in a bowl with mixer. Pour wet ingredient into dry ingredients and blend until smooth. Add oil and mix well. Prepare fruit spread by placing 1/3 cup into a microwave safe bowl and heat very little, 10 seconds at a time, adjust time to your microwave and stir. Repeat until spread/jam is at a slighlty softer consistence, but not liquid. You just want this to be workable and not so thick it just "glomps" onto your batter. Pour 1/3 of the batter into agreased 9x5-inch loaf pan. With a knife or ribber scrapper, very lighty swirl fruit spread/jam with each addition of the fruit spread. Add 1/2 of the warmed Raspberry Fruit Spread or jam. Add second 1/3 batter and top with remaining 1/2 of the fruit spread/jam and top with remaining 1/3 of the batter.With a knife or rubber scraper swirl fruit spred very lightly at each addition before topping with the next layer of batter. Bake for 45 minutes or cake tests done.

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Lemon Icing
Combine ingredients in bowl and mix with electric mixer on low speed.
When cake is cool, remove from pan and top with the lemon icing. Let icing has set up, before slicing loaf into eight 1-inch-thick slices.
Makes 8 slices.

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Frosting I used
Lemony White Chocolate Cream Cheese Frosting
1 ounce white chocolate-melted
2 Tablespoons cream cheese
1 Cup powdered sugar
1/2 teaspoon lemon extract
1/4 teaspoon lemon zest-optional
hot water to thin to proper consistency

To make the glaze, whisk together ingredients until smooth and proper spreading consistency. If necessary add 1 teaspoon hot water, (and whisk throughly) to thin to a more spreadable consistency.

This is an original Meemo's Kitchen recipe include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

SALTY'S SEAFOOD GRILLS® WHITE CHOCOLATE BROWNIES

If you are familiar with the Pacific Northwest and the restaurants you'll find there, then you know Salty's Seafood Grills. With two locations in Seattle and one in Portland, Salty's is a must stop for any visitor to the area. Their moto is "World class seafood, steaks, service and smiles" Though they are known for their seafood I think it's their great desserts that make them special. Always generous with their recipes here is Salty's different take on the brownie.

Salty's Seafood Grills® White Chocolate Brownies

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By Darla Swanson, Salty’s Portland Pastry Chef

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½ cup Unsalted Butter
8 ounces White Chocolate Chips
2 large Eggs
½ cup Sugar
½ teaspoon Vanilla
½ teaspoon Salt
1 cup All-Purpose Flour
8 ounces Semi-sweet Chocolate Chips

Preheat oven to 350 F. Lightly grease an 8-inch pan and line bottom with parchment or foil; lightly grease foil.

Melt ½ cup butter in heavy saucepan low heat.

Remove pan from heat: add only half the white chocolate (do not stir). Beat eggs with a pinch of salt until frothy. Add sugar gradually while beating until pale yellow. Add mixture of white chocolate and butter; vanilla and salt; then flour. Mix until just combined. Stir in semi-sweet and remaining white chocolate. Spoon mixture into prepared pan; smooth top with spatula. Bake about 30 minutes but don’t brown. Cool on rack before cutting.

HARDEE'S® CINNAMON 'N' RAISIN® BISCUIT

I have two very old recipes for Hardee's Cinnamon 'N' Raisin Biscuits. I have had them for years and don't know who or where they were originally posted.

Since Hardee's is a fast food restaurant I am guessing the version made from bisquick is closer to what is used in their restaurants. It may be another company's baking mix since they most likely purchase their food products from large food service suppliers such as Sysco, Golden State, etc. With teenagers preparing the food a premixed biscuit would help to insure they conform to corporate recipes (as much of a recipe you would find in a fast food restaurant). So, to make a long story short, I will post the biscuit mix version.

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Hardee's ®Cinnamon 'n' Raisin ®Biscuits

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2-1/4 to 2-1/2 cups Bisquick® baking mix

1/2 cup raisins

1 teaspoon cinnamon

2/3 cup milk
2 tablespoons sugar

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Melted butter
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Glaze

2/3 cup powdered sugar

1/2 teaspoon vanilla

1 tablespoon warm water
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Preheat oven to 450ºF.

Mix Bisquick,milk, raisins, cinnamon and sugar until a soft dough forms. Turn dough onto a floured surface and knead 20 times.

Roll 1/2" thick. Cut into round biscuits and palce in an ungreased 8 x 8" pan. Flatten slightly. Brush with melted butter. Bake for 8-10 minutes.

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Remove and brush with more butter, then drizzle with glaze.

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Glaze:

Mix all ingredients together in bowl until smooth. If necessary add more warm water, a teaspoon at a time, until the glaze is at the desired consistency.

MRS KNOTT'S BUTTERMILK BISCUITS

Mrs Knott's Chicken Dinner: Fried Chicken, cole slaw, mash potatoes and biscuits

Knott's Berry Farm Buttermilk Biscuits

Source: Knott's Berry Farm

Makes 20

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2 Cups flour

1/8 Teaspoon baking soda

2 Tablespoons baking powder

1/2 Teaspoon salt

1 Cup plus 2 teaspoons buttermilk

1 Teaspoon shortening

1/2 Cup oil

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Sift flour, baking powder and salt into mixing bowl. Add shortening and blend well. Add soda to buttermilk, then blend into flour mixture. Place dough on generously floured surface and sprinkle with additional flour. Do not overwork dough.
Roll out 1/4 inch thick and cut with 2 inch biscuit cutter. Dip biscuits in oil to cover all sides and place immediately on oiled baking sheet with all biscuits touching.
Bake at 500 degres F 8-10 minutes or until nicely browned.

POPEYE'S® BUTTERMILK BISCUITS

This fast food fried chicken chain was named after Gene Hackman's character, Popeye Doyle, in the movie the French Connection, and not the spinach eating cartoon sailor.

You'll need a pastry blender to "cut" the butter into the flour mixture, but don't worry if you don't have one, yet. Just use two knives and work with a cutting motion. It might be a tad more work, but it will still get the job done nicely.

A pastry blender is a great kitchen tool to have, especially if you make pie crust. Often biscuit and dumpling recipes call for a pastry blender and it is also a big help when making a streusel topping or mashing avocado for guacamole.

Popeye's ® Buttermilk Biscuits

2 Cups all-purpose flour
1 Tablespoon sugar
1-1/2 Teaspoons salt
1-1/2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Cup butter, cold
1/2 Cup buttermilk
1/4 Cup milk

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To brush on biscuit top

2 Tablespoons butter, melted

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Preheat oven to 400 degrees.
Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl.

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Slice cold butter into 8-10 slices. Using a pastry blender (or two knives) cut the butter into the dry mixture until mixture resembles coarse meal.
Add buttermilk and milk and stir until dough forms. Roll out to 1/2-inch thick on a floured surface.

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Cut biscuits with a 3-inch biscuit cutter and arrange on a lightly-greased. Bake for 22 to 24 minutes or until tops begin to turn brown.
Remove biscuits from the oven and brush the top of each biscuit with melted butter.

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Split warm biscuit, slather with butter (no margarine, that's just sick) and enjoy.

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Makes 10 biscuits.

BUCA DI BEPPO® CHICKEN WITH LEMON

Source: Buca di Beppo

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Capers are the pickled bud of the a Mediterrean flower (Capparis spinosa L., common name Caper), used in Italian cooking. If you're a fan of Chicken piccata you are probably familiar with capers.

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Menu Description: Chicken with Lemon
Chicken breasts lightly sautéed and topped with our lemon butter sauce and capers.

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Buca di Beppo® Chicken with Lemon
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2 six-ounce boneless, skinless chicken breasts

Salt

1 cup of flour

1/4 cup of olive oil

1/4 cup of white wine

4 large lemons

1/2 stick of unsalted butter softened

Small handful of drained capers

Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.

Begin to heat the olive oil in a 12 inch saute pan on medium-high. While oil is getting hot, lightly season both sides of the chicken breast with salt.

Lightly dust the chicken breast in the flour. Shake off excess flour.

Place chicken in the saute pan skin side down.When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through.

When both sides are nice and brown, add white wine and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half. Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.

Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking.

Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. Pour sauce directly on top of chicken breasts. Garnish with capers and lemon wedges.

RICE TO RICHES SEX, DRUGS AND ROCKY ROAD RICE PUDDING

Rice to Riches is to rice pudding what Pinkberry is to frozen yogurt. They serve only rice pudding, or as it appears to be in the pictures, pudding with rice. The rice pudding comes in several flavor and there are optional toppings to complete your dish. So, it's actually pudding, goodies and then finally, rice.

When my youngest and her husband went to New York to visit her brother Rice to Riches was one of their many food stops in the city.

I found a recipe for one of rice puddings that they ordered. I just don't know how authentic the recipe is. I have not tried this recipe.

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This recipe is from Mimi Bobeck (Blue eyeshadow and all?) at Recipezaar.

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Here is the recipe for ....

Rice to Riches' Sex, Drugs and Rocky Road Rice Pudding

2 1/2 cups milk
1/2 cup instant rice
1(8ounce) box regular chocolate pudding mix
1/2 cup miniature marshmallows
1/2 cup semisweet chocolate pieces
1/4 cup peanuts
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In a medium saucepan combine milk and rice. Bring just to boiling over medium heat. Stir in pudding mix; cook, stirring constantly, until mixture comes to a full boil.
Remove from heat. Cover and let stand 5 minutes.
Stir in the marshmallows, chocolate pieces, and nuts.
Pour into six (6 ounce) cups or dessert dishes.
Cool at room temperature about 1 hour before serving.
If desired, garnish with additional marshmallows, chocolate pieces, nuts or whip cream.


Sex Drugs and Rocky Road, chocolate rice pudding with a topping of toasted cocount.

CALIFORNIA PIZZA KITCHEN® RASPBERRY LEMON DROP MARTINI

Photo courtesy California Pizza Kitchen

To locate a California Pizza Kitchen near you check out their website.
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California Pizza Kitchen's Raspberry Lemon Drop Martini
Source: California Pizza Kitchen
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Glass: Martini Glass, chilled
Garnish: Lemon Twist, Sugar the Rim
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1 1/2 oz Ketel One Citroen Vodka
3/4 oz DeKuyper Triple Sec
3/4 oz Chambord Liqueur
1 1/2 oz Sweet n Sour
Juice from two lemon wedges
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Procedure:
In metal mixing tin, fill with ice, add Ketel One Citroen Vodka, DeKuyper Triple Sec, Sweet n Sour and Juice from two lemon wedges. Shake thoroughly and strain into chilled Martini Glass. Pour 3/4 oz Chambord down the center of the drink for layered affect (red bottom, yellow/white up top)
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BRAVO! PASTA BRAVO

Bravo! Cucina Italiana and Brio Tuscan Grill are both Italian themed restaurants owned by Bravo Brio Restaurant Group along with French Bistro themed Bon Vie Bistro. All three are classified as "casual white-tablecloth" restaurants. They are located in 28 states thoughout the US.

Bravo! Cucina Italiana Pasta Bravo

Menu Description: Our signature dish-rigatoni tossed with wood-grilled chicken and mushrooms in roasted red pepper cream sauce
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Bravo! Cucina Italiana Pasta Bravo
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2 Tablespoon oil
1 cup sliced button mushrooms
8 oz grilled sliced chicken-large diced
1 teaspoom chopped garlic
1 1/2 cup roasted red pepper sauce
1/2 cup parmesan cheese
Salt and pepper
4 cups cooked rigatoni

Heat oil in saute pan, add mushrooms and sear until golden brown.
Add chicken and garlic, saute. Add red pepper sauce, cheese, and salt and pepper. Simmer until hot. Combine with hot, cooked pasta. Serve immediately.
Serves two.

CHIPOTLE MEXICAN GRILL® BARBACOA BURRITO

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Chipotle Mexican Grill lets you customize your order. It's assemble right before you with just what you want on your burrito. Plan on coming to Chipotle hungry if you are going to be getting a burrito, because these things are huge!


One of Chipotle's secrets is they toast their spices, so take the time to toast the whole cumin seed and cloves and grind them yourself. To toast the cumin seed and cloves, place the spices in a dry skillet over medium heat and cook, stirring frequently, until fragrant, about 5 minutes .


Use a spice grinder or a mortar and pestle or a small coffee grinder. I use an inexpensive coffee grinder for all my spices and it does a nice job.



Check here if you want to check an earlier post from Chipotle Chef Kent Chambless for the barbacoa burrito.


Chipotle Mexican Grill® Barbacoa Burrito


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Barbacoa
1/3 cup apple cider vinegar
3 tablespoons lime juice
3 to 4 canned chipotle peppers -no sauce
4 garlic cloves
4 teaspoons cumin-toast and grind whole seeds
2 teaspoons dried Mexican oregano
1 1/2 teaspoons ground black pepper
2 teaspoons salt
1/2 teaspoon whole cloves-toast and grind
2 tablespoons vegetable oil
4-6 pound chuck roast-trimmed of fat and cut in 6 chunks
3/4 cup chicken broth
3 bay leaves

Pico de Gallo
4 medium tomatoes, diced
1/2 cup diced red onion
1/4 cup minced cilantro
2 tablespoons minced jalapeno
2 tablespoons lime juice
1/4 teaspoon salt

Pinto Beans
3 15-ounce can pinto beans (with liquid)
3 tablespoons bacon fat (from cooking 3 to 4 pieces of bacon) or olive oil
1/2 teaspoon dried Mexican oregano

Cilantro-Lime Rice
3 cups water
2 cups converted rice
3 tablespoons butter
1 1/2 teaspoons salt
1/3 cup minced cilantro
2 tablespoons lime juice

For Burrito
8 12-inch flour tortillas
shredded cheddar cheese or Monterey Jack cheese
guacamole-optional
sour cream-optional



Pico de Gallo:
Combine all ingredients in a bowl. Cover and chill for several hours.
Adobo Sauce:Combine vinegar, lime juice, peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender or food processor and puree on high speed until smooth.


Barbacoa:
In a dutch oven over medium heat sear the meat until browned on all sides. Add the adobo sauce to the meat, pour in the chicken broth, and add the bay leaves. Cover the pot, and let the meat simmer for 5 to 6 hours or until meat easily flakes apart. Turn meat every 30 minutes as it cooks. After 4 hours, remove the lid from the pot. Continue to cook approximately 1 more hour, until the meat begins to tear apart easily with meat fork or tongs.



Pinto Beans:
Combine beans with bacon fat and oregano in a medium saucepan. Simmer 30 to 40 minutes or until most of the liquid is gone and beans are soft. Keep beans covered until the meat is ready.

Cilantro-Lime Rice:
Combine water, rice, and butter, and salt in a large saucepan. Bring to a boil over medium heat, then reduce heat to low, cover saucepan, and simmer for 20 minutes. When the rice is done stir in the cilantro and lime juice. Keep rice covered until serving.

Assembling the Burritos:
Heat a flour tortilla on a large skillet over medium heat, or wrapped in moist paper towels in the microwave and cook 15-20 seconds.
Using a warmed tortilla, add a serving spoon full of barbacoa meat into the tortilla, followed by the cilantro-lime rice, beans, pico de gallo, and cheese.

If desired add sour cream and guacamole.Fold in the sides, tightly roll the tortilla..
Makes 8 large burritos.

ROMANO'S MACARONI GRILL® CHICKEN PORTOBELLO

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Romano's Macaroni Grill® Chicken Portobello
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When cooking the Orzo pasta cook it Al dente, since you will be cooking it more later in the preparation. By not cooking the pasta all the way you will avoid having mushy pasta when this is finished. Be sure to use a large sharp knife to cut the Portobello caps into large flat thin slices large enough to cover the chicken breast.
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Menu Description: Grilled chicken breast with Portobello mushrooms, smoked mozzarella and demi glace, with a spinach orzo pasta.
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2 portobello mushroom caps
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Demi Glace
1 Tablespoon extra virgin olive oil
6 Cloves garlic, crushed
3 Cups beef broth
2 Cups chicken broth
1 Tablespoon cornstarch
2 Teaspoons chopped fresh rosemary
½ teaspoon chopped fresh thyme
¼ teaspoon ground black pepper
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Orzo Pasta
1 Pound orzo pasta, cooked
1 Tablespoon extra virgin olive oil
2 Tablespoons minced garlic, about 4 cloves
¾ cup diced red bell pepper
1 Cup chicken broth
4 Tablespoons butter
1 Teaspoon salt
½ teaspoon ground black pepper
4 Cups julienned fresh spinach
4 skinless chicken breast fillets or 8 small fillets
8 Slices smoked mozzarella cheese
8 Teaspoons stone ground mustard
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Demi glace
Heat 1 tablespoon of extra virgin olive oil in a medium saucepan over medium heat. Add 6 cloves of crushed garlic and the chopped mushroom pieces. Cover and cook the garlic and toss the mushrooms slowly for about 10 minutes without browning the garlic and mushroom pieces.

Add the chicken broth and whisk in the cornstarch. Add rosemary, thyme and black pepper and simmer for 40 minutes. Remove sauce from heat, cover and and set aside.

Portobello Mushroom Caps:
Preheat grill to high. Remove the stems from the Portobello mushrooms and brush the caps with a coating of olive oil. Sprinkle with salt and pepper on the underside of the caps. Grill mushroom caps for about 3 minutes per side. Remove from the grill to cool for several minutes.
Placing a sharp knife almost parallel to the cutting surface, slice the mushroom at an angle making very thin slices large enough to cover the chicken.

Take the 8 largest of the slices, set aside and cover. Chop the remaining mushroom to use in the sauce.

The Chicken:
Pound the chicken breasts to slightly flatten to create a uniform thickness. Rub ½ teaspoon mustard on each side of the chicken, and then rub with oil. Grill the chicken for 4-5 minutes per side or until done. About 2 minutes before the chicken is done place a slice of Portobello on each piece. Place a slice of mozzarella on the mushroom topped chicken and finish grilling the chicken. When cheese is melted, remove the chicken form the grill.
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Spinach Orzo Pasta:
Prepare the orzo pasta according to package directions. Drain pasta when cooked.

Heat 1 tablespoon of olive oil in a large stockpot. Add 2 tablespoons minced garlic and diced red pepper, sauté 1 minute. Add the pasta, 1 cup chicken broth and 4 tablespoons butter, 1 teaspoon salt, and ½ teaspoon black pepper. Cook 10 minutes over medium heat, stirring occasionally.

To Serve:
Stir spinach into orzo and spoon an equal helping onto each of the four plates. Arrange two chicken pieces on each of the plates, then spoon the demi glace over the chicken and serve.
Servings: 4

T.G. I. FRIDAY® ELECTRIC LEMONADE

I don't know what it is about blue drinks, they just looks so pretty!

This is T.G.I. Friday's Electric Lemonade.

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T.G.I. Friday ® Electric Lemonade
Ingredients:

1¼ ounces vodka

1 ounce blue curacao liqueur

4 ounces (½ c) sweet & sour mix

Splash Sprite

Garnish:

Lemon wedge

Fill 14-ounce glass with ice.

Add vodka, blue curacao, and sweet & sour mix to a shaker and shake it up.

Pour the drink over the ice; add a splash of Sprite followed and finish with a squeezed lemon wedge.

CHEESECAKE FACTORY® LOUISIANA CHICKEN PASTA

The Cheesecake Factory is famous for more than just great cheesecakes, and pasta dishes seems to be among their more popular dishes. This dish is no exception. Yellow and red bell peppers, mushrooms, and basil in a rich, creamy, spicy sauce served over bow-tie pasta, topped with Parmesan crusted chicken. What's not to like with this recipe! So, here is another Cheesecake Factory favorite.

Cheesecake Factory® Louisiana Chicken Pasta
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Menu Description:
Parmesan Crusted Chicken Served Over Pasta with Mushrooms, Peppers and Onions in a Spicy New Orleans Sauce.

Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated Parmesan cheese
1 cup mushrooms, sliced
salt and pepper
1 package bow-tie pasta

Chicken:
4 tablespoons (approx) vegetable/olive oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 cup milk
2 tablespoons flour

Additional grated Parmesan Cheese

Cajun Sauce:
Heat a large heavy skillet over medium heat and melt butter. Add bell peppers (yellow and red), mushrooms and onion and saute about 3-4 minutes. Cooking vegetables to a tender-crisp texture.

Add garlic and crushed red peppers and saute about 1-2 minutes more.

Add whipping cream and chicken stock. Simmer until sauce regains temperature and begins to thicken slightly, about 5 minutes.

Add basil and 1 cup grated Parmesan cheese to sauce and season sauce to taste with salt and pepper, stirring to mix well. Reduce heat to low and simmer. Sauce will reduce and thicken.

The Chicken:
Wash and drain chicken breasts. Pound until very thin, to about 1/4 inch thick.

Mix bread crumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.

Dip chicken in bread crumb mixture and then in milk and then back in breadcrumbs.

Heat oil in large skillet over medium heat. When oil is hot add chicken and cook until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.

Cook bow-tie pasta following package directions,
Drain pasta and return to pot. Add sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast.
Serve with additional Parmesan to add separately.

Serves 6

RASPBERRY LEMONADE

One more good-bye to summer drink.

Raspberries and lemon, the perfect combination. They go together beautifully in this taste of summer lemonade recipe.
If you are using frozen whole (well, at least as whole as you get in a bag) raspberries, let the berries thaw to the point where they are just still slightly icy. If you are lucky enough to have fresh raspberries, just rinse and mash. For a nice presentation add a small handful of raspberries to your lemonade.
Oh yes, and if you don't mind the seeds there is no need to strain you're raspberry-sugar mix, though you will have a nice clear drink if you do strain. Just plan on a little chewing.

Raspberry Lemonade
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1 Cup raspberries (fresh or frozen)
2/3 Cup sugar
1 Cup lemon juice, freshly squeezed
2 Cups water
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Rinsed fresh raspberries, thaw to icy, frozen raspberries, and mash with sugar. Set aside for about 10 minutes. Press through a fine strainer (to remove seeds) into a 1 1/2 quart pitcher. Discard seeds.
Stir in lemon juice and water. Add more sugar if needed.Serve in tall ice filled glass. Garnish with fresh mint, if desired.

WATERMELON LEMONADE

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With Labor Day marking the end of "summer", what better way to end the season with two of the best of summer foods: watermelon and lemonade. With homemade lemonade and watermelon served at many picnics and cookouts throughout the season, this drink will be a nice farewell to those summer days. Cool and refreshing x2.
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You can use frozen lemon juice if you don't have any fresh lemons on hand.
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Watermelon Lemonade
6 cups 1-inch cubes seedless watermelon (from about a 5-pound melon)
1 1/4 cup Lemon Juice
6 cups water
3/4 cup granulated sugar
Crushed ice
Mint sprigs for garnish-optional
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Purée watermelon and lemon juice in blender until smooth, working in batches as necessary. Transfer to a large container. Add water and sugar, stirring until sugar is dissolved. Pour over ice in tall glasses, garnish with thin slices of watermelon and mint sprigs.

Source:Whole Foods

EL POLLO LOCO® FLAME GRILLED CHICKEN

This recipe is posted as a request from Sara. I have not tried this recipe so I am not sure how close it is to the real thing.
The food coloring is optional. I have yet to find a recipe where the food coloring was essential to good taste.

El Pollo Loco® Flame Grilled Chicken

Marinade:
2 1/2 cups water
1-2 tablespoons salt
1 1/2 teaspoons pepper
1 tablespoon lemon juice
1/2 cup orange juice
1 large clove garlic minced, or use garlic press
1/4 teaspoon yellow food coloring-optional
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1/2 roasting chicken cut into pieces
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Combine marinade ingredients in a bowl and mix well with whisk.
Marinade chicken for about 1 hours in a covered container in the refrigerator. Turn chicken and marinade for approximately 30 minutes longer.
Preheat barbecue to low-medium heat. Remove chicken from marinade and set remaining marinade aside while chicken cooks. Place chicken on the grill and cook for about 25 minutes. After about 25 minutes, remove chicken from grill and marinade chicken again for 5 minute. Discard leftover marinade. Place the chicken back on the grill and continue to cook for another 20-25 minutes or until done. Make sure chicken does not flareup and burn.

EL POLLO LOCO® AVOCADO SALSA

El Pollo Loco Avocado Salsa

1 ripe avocado

1 stemmed jalapeno pepper, quartered

1 Cup water

1 Tablespoon white distilled vinegar

3/4 Teaspoon salt

2 Tablespoons minced fresh cilantro

2 Tablespoons diced onion

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Cut avocado in half, remove pit and peel. Cut avocado into a large dice or...

Cut avocado in half, remove pit and with spoon scoop fruit from peel "shell".

In a blender or food processor puree avocado, jalapeno, water, vinegar and salt until jalapeno is finely minced.
Pour into bowl and stir in cilantro and onion. Cover and refrigerate until ready to serve.
Makes 1-1/2 cups

THE 20 MOST ANTIOXIDENT RICH FOODS

I thought I would post something a little different.

The 20 Most Antioxidant-Rich Foods
Source: Journal of Agricultural Food Chemistry, June 2004

1. Red beans
2. Wild blueberries
3. Red kidney beans
4. Pinto beans
5. Cultivated blueberries
6. Cranberries
7. Artichokes
8. Blackberries
9. Prunes
10. Raspberries
11. Strawberries
12. Red delicious apples
13. Granny Smith apples
14. Pecans
15. Sweet cherries
16. Black plums
17. Russet potatoes
18. Black beans
19. Plums
20. Gala apples