This is Mike's delicious pancake recipe he shared with us. Top secret.
1.5c flour
1 egg
1 tsp salt
2 tsp vanilla
1 tbsp sugar
1 tbsp baking powder
1.25c milk
3 tbsp butter
Mix it all together and pour into desired size.
August 25, 2024
August 19, 2024
Cinnamon Sugar Popovers with Nutella
1 tablespoon unsalted butter plus extra for greasing the pan
2 large eggs room temp
1 cup all-purpose flour
pinch of salt
1 cup milk whole or 2%, slightly at room temp
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
powdered sugar for dusting
melted Nutella
Preheat the oven to 450°F, and thoroughly grease your popover pan. Melt the tablespoon of butter in a microwave safe bowl and set it aside to cool slightly. Break the eggs into the same bowl and whisk gently. Then whisk in the flour, salt, milk, cinnamon and vanilla extract until blended; a few lumps are fine.
Fill the cups 2/3 full (3/4 full for large popovers), and bake at 450 degrees for 15 minutes. Then, reduce the oven temp to 350 degrees and bake for an additional 20 minutes. (Do not open the oven! Opening the oven door in the first 20 minutes can cause them to collapse.)
When they are brown and crusty, remove them from the oven, and make a small slit in their sides with a sharp knife. Dust with powdered sugar and drizzle on some melted Nutella and enjoy immediately.
2 large eggs room temp
1 cup all-purpose flour
pinch of salt
1 cup milk whole or 2%, slightly at room temp
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
powdered sugar for dusting
melted Nutella
Preheat the oven to 450°F, and thoroughly grease your popover pan. Melt the tablespoon of butter in a microwave safe bowl and set it aside to cool slightly. Break the eggs into the same bowl and whisk gently. Then whisk in the flour, salt, milk, cinnamon and vanilla extract until blended; a few lumps are fine.
Fill the cups 2/3 full (3/4 full for large popovers), and bake at 450 degrees for 15 minutes. Then, reduce the oven temp to 350 degrees and bake for an additional 20 minutes. (Do not open the oven! Opening the oven door in the first 20 minutes can cause them to collapse.)
When they are brown and crusty, remove them from the oven, and make a small slit in their sides with a sharp knife. Dust with powdered sugar and drizzle on some melted Nutella and enjoy immediately.
Cheddar Cheese and Chive Popovers
1 tablespoon unsalted butter or non-stick baking spray for greasing the pan
3 large eggs room temperature
1 1/2 cups whole milk room temperature
1 1/2 cups all-purpose flour
1 1/4 teaspoons coarse salt
3/4 cup cheddar cheese freshly grated
1/4 cup chives finely diced
Preheat the oven to 450°F, and place your popover pan on a baking sheet in your oven to warm up while you are mixing your batter.
In a medium sized mixing bowl, whisk together the eggs and milk until frothy, about 1 minute. Add the flour and salt to egg mixture and whisk until batter is the consistency of heavy cream with some small lumps remaining. You want to see some small air bubbles because they are what will cause the popovers to rise but don't over mix. Add in the cheddar cheese and chives and mix again lightly.
Remove your popover pan from the oven and grease or spray the muffin cups. Fill the cups 2/3 full (3/4 full for large popovers), and bake at 450 degrees for 20 minutes*. Then, reduce the oven temp to 350 degrees and bake for an additional 15 to 20 minutes. (Do not open the oven! Opening the oven door in the first 20 minutes can cause them to collapse.)
When they are brown and crusty, remove them from the oven, and make a small slit in their sides with a sharp knife. "Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape." Serve immediately and enjoy!
Notes
*If you don't want them too brown, bake at 450° for 15 minutes only and then reduce oven temp to 350° and bake for another 20 minutes.
3 large eggs room temperature
1 1/2 cups whole milk room temperature
1 1/2 cups all-purpose flour
1 1/4 teaspoons coarse salt
3/4 cup cheddar cheese freshly grated
1/4 cup chives finely diced
Preheat the oven to 450°F, and place your popover pan on a baking sheet in your oven to warm up while you are mixing your batter.
In a medium sized mixing bowl, whisk together the eggs and milk until frothy, about 1 minute. Add the flour and salt to egg mixture and whisk until batter is the consistency of heavy cream with some small lumps remaining. You want to see some small air bubbles because they are what will cause the popovers to rise but don't over mix. Add in the cheddar cheese and chives and mix again lightly.
Remove your popover pan from the oven and grease or spray the muffin cups. Fill the cups 2/3 full (3/4 full for large popovers), and bake at 450 degrees for 20 minutes*. Then, reduce the oven temp to 350 degrees and bake for an additional 15 to 20 minutes. (Do not open the oven! Opening the oven door in the first 20 minutes can cause them to collapse.)
When they are brown and crusty, remove them from the oven, and make a small slit in their sides with a sharp knife. "Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape." Serve immediately and enjoy!
Notes
*If you don't want them too brown, bake at 450° for 15 minutes only and then reduce oven temp to 350° and bake for another 20 minutes.
Using a Muffin Pan Instead of a Popover Pan:
"Though a nonstick popover pan results in optimal height, a standard muffin tin works fine, too—but the popovers will be smaller.
To make, only fill the outer cups of the standard muffin tin with popover batter; they will get better circulation in the oven. When baking, reduce cook time by 5 minutes."
"Though a nonstick popover pan results in optimal height, a standard muffin tin works fine, too—but the popovers will be smaller.
To make, only fill the outer cups of the standard muffin tin with popover batter; they will get better circulation in the oven. When baking, reduce cook time by 5 minutes."
How to Store and Reheat Popovers:
I do highly recommend making them the day of but if you absolutely have to- You can make the batter ahead of time and bake the popovers the next day or prepare a batch start to finish and freeze them for later or keep a few on your counter. Check out the tips below to keep your popovers fresh.
To make ahead: You can make the batter and refrigerate it for up to one day before baking. Just let the batter come to room temperature and whisk it well or whirl it in the blender for a few seconds before pouring it into the muffin tins.
To store and reheat: Store baked and cooled popovers in a zip top bag for up to a day. They are still edible after a day, but they don’t taste as fresh. Simply reheat them on a baking sheet (or place them back into the muffin tin or popover pan and bake) at 350°F for five to 10 minutes.
To freeze: Store fully baked and cooled popovers in a freezer safe zip top bag or any freezer safe air tight container. They will last for up to three months in the freezer.
I do highly recommend making them the day of but if you absolutely have to- You can make the batter ahead of time and bake the popovers the next day or prepare a batch start to finish and freeze them for later or keep a few on your counter. Check out the tips below to keep your popovers fresh.
To make ahead: You can make the batter and refrigerate it for up to one day before baking. Just let the batter come to room temperature and whisk it well or whirl it in the blender for a few seconds before pouring it into the muffin tins.
To store and reheat: Store baked and cooled popovers in a zip top bag for up to a day. They are still edible after a day, but they don’t taste as fresh. Simply reheat them on a baking sheet (or place them back into the muffin tin or popover pan and bake) at 350°F for five to 10 minutes.
To freeze: Store fully baked and cooled popovers in a freezer safe zip top bag or any freezer safe air tight container. They will last for up to three months in the freezer.
The Best Dipping Sauce for Mandu/Potstickers/Gyoza/Dumplings
1/2 cup soy sauce low sodium
1/2 tablespoon brown rice vinegar
1/2 teaspoon fish sauce
1 teaspoon sesame oil + more if needed
1 heaping teaspoon Gochugaru Korean hot pepper flakes
1 teaspoon sweet chili sauce or honey
sesame seeds
Whisk everything together in a small bowl. Taste and adjust any ingredients as needed. Garnish with sesame seeds and enjoy with some freshly cooked mandu.
1/2 tablespoon brown rice vinegar
1/2 teaspoon fish sauce
1 teaspoon sesame oil + more if needed
1 heaping teaspoon Gochugaru Korean hot pepper flakes
1 teaspoon sweet chili sauce or honey
sesame seeds
Whisk everything together in a small bowl. Taste and adjust any ingredients as needed. Garnish with sesame seeds and enjoy with some freshly cooked mandu.
Baked Brie with Apples Cinnamon and Honey
1 (7 oz.) Brie
3 to 4 tablespoons apple any kind, peeled and chopped
3 to 4 tablespoons chopped pecans
2 tablespoons brown sugar
3 tablespoons unsalted butter melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch kosher salt
olive oil extra virgin
honey
serve with crackers and fruit
3 to 4 tablespoons apple any kind, peeled and chopped
3 to 4 tablespoons chopped pecans
2 tablespoons brown sugar
3 tablespoons unsalted butter melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch kosher salt
olive oil extra virgin
honey
serve with crackers and fruit
Preheat your oven to 350 degrees. Unwrap the brie and score, using a paring knife. Cut a few lines horizontally and then vertically; this is optional. You can leave your brie as is.
Using a small bowl, mix together all of the ingredients from the apples to the salt until combined. Carefully spoon on top of the brie. Drizzle lightly with olive oil. Bake in the oven for about 12 to 15 minutes*, checking on the brie after 10 minutes. Serve immediately with crackers and fruit and enjoy while hot.
Notes
*The longer you leave your brie in the oven, the better it will be and the apples will become more baked and soft. HOWEVER the brie will start to collapse and the cheese will be oozing out so if you want the brie to stay mostly in tact, aim at keeping it in the oven for no more than 12 to 13 minutes. If you do this, there is still a little bite with the apples, which I like, but again, if you want the apples softer, bake the brie for longer but no more than 15 to 16 minutes. Alternatively, you can heat up the apple mixture on the stove and then add to the baked brie when it comes out of the oven but I think that just adds an unnecessary pan or pot to clean.
Notes
*The longer you leave your brie in the oven, the better it will be and the apples will become more baked and soft. HOWEVER the brie will start to collapse and the cheese will be oozing out so if you want the brie to stay mostly in tact, aim at keeping it in the oven for no more than 12 to 13 minutes. If you do this, there is still a little bite with the apples, which I like, but again, if you want the apples softer, bake the brie for longer but no more than 15 to 16 minutes. Alternatively, you can heat up the apple mixture on the stove and then add to the baked brie when it comes out of the oven but I think that just adds an unnecessary pan or pot to clean.
Korean Meatballs with Gochujang Glaze
Recipe found here. side note: sauce is good with chicken, salmon, and beef.
For the meatballs:
1 lb. lean ground beef
1 teaspoon sesame oil
1/2 cup panko
1/2 teaspoon ground ginger
1 large egg
1 heaping tablespoon gochujang + more if desired
pinch salt and pepper
2 to 3 cloves garlic minced
3 green onions finely diced + more for garnish
1 cup shredded mozzarella cheese or cubed string cheese
1 tablespoon olive oil extra virgin
sesame seeds for garnish
For the gochujang glaze:
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1 tablespoon brown rice vinegar
1 tablespoon sesame oil
1 teaspoon fresh ginger minced
2 cloves garlic minced
1 tablespoon gochujang
1 tablespoon cornstarch
For the meatballs:
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper, foil or a silicone baking mat and set aside.
In a large mixing bowl, combine the ground beef with all the rest of the ingredients for the meatballs from the sesame oil to the green onions. Using your hands or a mixing spoon, mix together until well combined. Scoop meatball mixture into small patty (about 2 tablespoons) and place the mozzarella cheese into the center, and then seal meat tightly around cheese and form and shape into a ball. Repeat with remaining meatball mixture and cheese.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and onto the lined baking sheet. Bake the meatballs in the oven for about 8 to 10 minutes.
1 lb. lean ground beef
1 teaspoon sesame oil
1/2 cup panko
1/2 teaspoon ground ginger
1 large egg
1 heaping tablespoon gochujang + more if desired
pinch salt and pepper
2 to 3 cloves garlic minced
3 green onions finely diced + more for garnish
1 cup shredded mozzarella cheese or cubed string cheese
1 tablespoon olive oil extra virgin
sesame seeds for garnish
For the gochujang glaze:
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1 tablespoon brown rice vinegar
1 tablespoon sesame oil
1 teaspoon fresh ginger minced
2 cloves garlic minced
1 tablespoon gochujang
1 tablespoon cornstarch
For the meatballs:
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper, foil or a silicone baking mat and set aside.
In a large mixing bowl, combine the ground beef with all the rest of the ingredients for the meatballs from the sesame oil to the green onions. Using your hands or a mixing spoon, mix together until well combined. Scoop meatball mixture into small patty (about 2 tablespoons) and place the mozzarella cheese into the center, and then seal meat tightly around cheese and form and shape into a ball. Repeat with remaining meatball mixture and cheese.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and onto the lined baking sheet. Bake the meatballs in the oven for about 8 to 10 minutes.
For the gochujang glaze:
Combine the ingredients for the glaze in a small saucepan over medium heat, whisking until smooth and thickened, about 5 minutes. Remove from heat and brush over meatballs. Garnish with sesame seeds and diced green onions.
Enjoy meatballs with rice, or in a hoagie with some lettuce!
Combine the ingredients for the glaze in a small saucepan over medium heat, whisking until smooth and thickened, about 5 minutes. Remove from heat and brush over meatballs. Garnish with sesame seeds and diced green onions.
Enjoy meatballs with rice, or in a hoagie with some lettuce!
Cavatappi with Bacon and Roasted Broccoli
Recipe found on Hip Foodie Mom.
1 pound Cavatappi or any pasta
2 tablespoons olive oil extra virgin; split
1 small head of broccoli cut into bite sized florets
kosher salt and pepper
6 to 8 slices thick cut bacon cut into small chunks or cubes
1 small onion diced
2 cloves garlic minced
1 teaspoon dried oregano
1/2 cup chicken stock
1 teaspoon red chili pepper flakes
parmesan cheese freshly grated for garnish
Preheat your oven to 400 degrees.
Bring a large pot of salted water to a boil over high heat and cook pasta to al dente. When finished, reserve one cup of the pasta water. Drain the rest and set the pasta aside.
Arrange the broccoli florets on a lined baking sheet and drizzle with one tablespoon of olive oil and season with salt and pepper. Roast in the oven for 15 to 18 minutes.
Using a large sauté pan or skillet, heat the bacon pieces over medium high heat and cook until browned and crispy. When finished, remove from the pan and onto a paper towel lined plate.
Without wiping out the pan, add in the onions and cook for a few minutes or until tender. Add the garlic and cook for a minute longer. Season with the dried oregano and mix together. Add in the chicken stock and stir together, mixing up the browned bits from the bottom of the pan and cook for about 4 or 5 minutes, or until the liquid has reduced a bit.
Add in the cooked pasta, the bacon and the roasted broccoli and mix together until all of the pasta is coated with the sauce. Add some of the reserved pasta water if you need it to loosen the pasta and create more sauce. Season with the red chili pepper flakes and drizzle with the remaining tablespoon of olive oil and toss together one more time. To serve: garnish with freshly grated parmesan cheese and enjoy!
2 tablespoons olive oil extra virgin; split
1 small head of broccoli cut into bite sized florets
kosher salt and pepper
6 to 8 slices thick cut bacon cut into small chunks or cubes
1 small onion diced
2 cloves garlic minced
1 teaspoon dried oregano
1/2 cup chicken stock
1 teaspoon red chili pepper flakes
parmesan cheese freshly grated for garnish
Preheat your oven to 400 degrees.
Bring a large pot of salted water to a boil over high heat and cook pasta to al dente. When finished, reserve one cup of the pasta water. Drain the rest and set the pasta aside.
Arrange the broccoli florets on a lined baking sheet and drizzle with one tablespoon of olive oil and season with salt and pepper. Roast in the oven for 15 to 18 minutes.
Using a large sauté pan or skillet, heat the bacon pieces over medium high heat and cook until browned and crispy. When finished, remove from the pan and onto a paper towel lined plate.
Without wiping out the pan, add in the onions and cook for a few minutes or until tender. Add the garlic and cook for a minute longer. Season with the dried oregano and mix together. Add in the chicken stock and stir together, mixing up the browned bits from the bottom of the pan and cook for about 4 or 5 minutes, or until the liquid has reduced a bit.
Add in the cooked pasta, the bacon and the roasted broccoli and mix together until all of the pasta is coated with the sauce. Add some of the reserved pasta water if you need it to loosen the pasta and create more sauce. Season with the red chili pepper flakes and drizzle with the remaining tablespoon of olive oil and toss together one more time. To serve: garnish with freshly grated parmesan cheese and enjoy!
August 18, 2024
Red Robin Honey Mustard Poppy Seed Dressing
2/3 cup Mayonnaise
2 tablespoons Sugar
2 tablespoons Honey
1 tablespoon Mustard
1 tablespoon Dijon Mustard
1 tablespoon White Vinegar
1 tablespoon Vegetable Oil
3/4 tablespoon Poppy Seeds
Combine all ingredients in a mixing bowl. Whisk to combine.
Store in a tightly sealed container, in the refrigerator, until ready to serve up to a week.
2 tablespoons Sugar
2 tablespoons Honey
1 tablespoon Mustard
1 tablespoon Dijon Mustard
1 tablespoon White Vinegar
1 tablespoon Vegetable Oil
3/4 tablespoon Poppy Seeds
Combine all ingredients in a mixing bowl. Whisk to combine.
Store in a tightly sealed container, in the refrigerator, until ready to serve up to a week.
Red Robin Jalapeño Coins
1/2 cup All Purpose Flour
1/4 teaspoon Paprika
Water
1/2 cup Oil for frying
20 - 30 jarred Pickled Jalapeño Slices drained (choose large and firm slices - these make the best coins)
Add flour in a shallow bowl then add paprika and stir to mix.
Add enough water to make a batter that is slightly thinner than pancake batter.
1/4 teaspoon Paprika
Water
1/2 cup Oil for frying
20 - 30 jarred Pickled Jalapeño Slices drained (choose large and firm slices - these make the best coins)
Add flour in a shallow bowl then add paprika and stir to mix.
Add enough water to make a batter that is slightly thinner than pancake batter.
Place oil in a shallow pan over medium heat.
Place 8-10 jalapeño slices in the batter, coat fully.
When oil is hot and simmering, place battered jalapeño slices in the oil, allowing excess batter to drip off when grabbing out of the bowl.
Fry until golden brown, flipping after about 2 minutes.
Place fried Jalapeño Coins on a paper towel-covered plate to drain.
Repeat with the rest of the jalapeño slices until all are fried.
Serve hot with a selection of dipping sauces.
Place 8-10 jalapeño slices in the batter, coat fully.
When oil is hot and simmering, place battered jalapeño slices in the oil, allowing excess batter to drip off when grabbing out of the bowl.
Fry until golden brown, flipping after about 2 minutes.
Place fried Jalapeño Coins on a paper towel-covered plate to drain.
Repeat with the rest of the jalapeño slices until all are fried.
Serve hot with a selection of dipping sauces.
Red Robin Garlic Parmesan Fries
1 bag frozen Steak Fries
1 stick Butter
2 tablespoon minced Garlic
1 teaspoon dried Parsley
1/4 cup freshly grated Parmesan Cheese
Additional freshly grated Parmesan Cheese for serving
Cook the fries crispy, using whatever method you like, fried or baked.
When fries are just about done cooking, add butter to a large skillet. Place over medium heat.
When butter has melted and is hot (do not burn), remove from heat.
Add garlic, parsley and cheese to butter. Stir to mix well.
Place cooked fries on a platter or in individual plates.
Carefully drizzle or spoon garlic Parmesan butter over the fries.
Sprinkle with additional freshly grated Parmesan Cheese, if desired
Serve hot.
2 tablespoon minced Garlic
1 teaspoon dried Parsley
1/4 cup freshly grated Parmesan Cheese
Additional freshly grated Parmesan Cheese for serving
Cook the fries crispy, using whatever method you like, fried or baked.
When fries are just about done cooking, add butter to a large skillet. Place over medium heat.
When butter has melted and is hot (do not burn), remove from heat.
Add garlic, parsley and cheese to butter. Stir to mix well.
Place cooked fries on a platter or in individual plates.
Carefully drizzle or spoon garlic Parmesan butter over the fries.
Sprinkle with additional freshly grated Parmesan Cheese, if desired
Serve hot.
Red Lobster Pina Colada Shrimp & Dipping Sauce (aka Parrot Bay Coconut Shrimp)
1/2 pound large Shrimp butterflied
1 cup sweetened Coconut Flakes
1 cup plain Bread Crumbs
1/4 cup Cornstarch
1/2 cup Pina Colada mix
3 tablespoons Captain Morgan Spiced Rum
1 tablespoon Powdered Sugar
1/2 cup Cornstarch yes, another 1/2 cup
Mix the bread crumbs, 1/4 cup cornstarch and coconut in a deep bowl and set aside.
Combine the pina colada mix, powdered sugar and rum in a small mixing bowl. Set aside.
Place 1/2 cup cornstarch in a separate bowl.
Heat oil to 375°F for deep frying.
Coat shrimp first in cornstarch, then in the pina colada mixture, then dust shrimp in bread crumbs/coconut mixture.
Place the shrimp back into pina colada mixture, then again into coconut, and then the bread crumb mixture.
Place prepared shrimp carefully into hot oil.
Fry until golden brown.
Remove from fryer and drain.
Serve with Red Lobster Pina Colada Dipping Sauce. (Recipe Below)
1 cup sweetened Coconut Flakes
1 cup plain Bread Crumbs
1/4 cup Cornstarch
1/2 cup Pina Colada mix
3 tablespoons Captain Morgan Spiced Rum
1 tablespoon Powdered Sugar
1/2 cup Cornstarch yes, another 1/2 cup
Mix the bread crumbs, 1/4 cup cornstarch and coconut in a deep bowl and set aside.
Combine the pina colada mix, powdered sugar and rum in a small mixing bowl. Set aside.
Place 1/2 cup cornstarch in a separate bowl.
Heat oil to 375°F for deep frying.
Coat shrimp first in cornstarch, then in the pina colada mixture, then dust shrimp in bread crumbs/coconut mixture.
Place the shrimp back into pina colada mixture, then again into coconut, and then the bread crumb mixture.
Place prepared shrimp carefully into hot oil.
Fry until golden brown.
Remove from fryer and drain.
Serve with Red Lobster Pina Colada Dipping Sauce. (Recipe Below)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Red Lobster Pina Colada Dipping Sauce
1 cup Pina Colada mix
1/4 cup Water
2 tablespoons crushed Pineapple drained
1 tablespoon + 1 teaspoon sweetened Coconut Flakes
3 tablespoons + 1 teaspoon Powdered Sugar
1 1/2 teaspoon Cornstarch
3 teaspoons cold Water
Mix together Pina Colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.
Heat over medium-low heat until sauce begins to simmer, stirring frequently.
Let mixture simmer for 10 - 12 minutes.
Mix cornstarch and cold water together and add to sauce. Blend well.
Let mixture simmer for and additional 3 - 5 minutes, stirring frequently.
Remove from heat and bring to room temperature.
Sauce is served at room temperature.
1/4 cup Water
2 tablespoons crushed Pineapple drained
1 tablespoon + 1 teaspoon sweetened Coconut Flakes
3 tablespoons + 1 teaspoon Powdered Sugar
1 1/2 teaspoon Cornstarch
3 teaspoons cold Water
Mix together Pina Colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.
Heat over medium-low heat until sauce begins to simmer, stirring frequently.
Let mixture simmer for 10 - 12 minutes.
Mix cornstarch and cold water together and add to sauce. Blend well.
Let mixture simmer for and additional 3 - 5 minutes, stirring frequently.
Remove from heat and bring to room temperature.
Sauce is served at room temperature.
Red Lobster’s Alfredo Sauce
1 pint of Half and Half
1 stick of unsalted Butter
2 tablespoons Cream Cheese (See Note Below)
1/2 – 3/4 cup Parmesan cheese
1 teaspoon Garlic powder
Salt and freshly ground Black Pepper to taste
In a saucepan melt butter.
When butter is melted add the cream cheese.
When the cream cheese is softened add heavy cream and the Parmesan Cheese.
Add Garlic Powder and stir well.
Simmer this for 15 – 20 minutes on low.
Season with salt and pepper to taste.
Pour over pasta and any extras you care to include.
Note - True Alfredo Sauce does not usually contain cream cheese, but it does help thicken the sauce up. You can leave it out without much difference to the taste, just be prepared to stay with the sauce a little longer to thicken it.
1 stick of unsalted Butter
2 tablespoons Cream Cheese (See Note Below)
1/2 – 3/4 cup Parmesan cheese
1 teaspoon Garlic powder
Salt and freshly ground Black Pepper to taste
In a saucepan melt butter.
When butter is melted add the cream cheese.
When the cream cheese is softened add heavy cream and the Parmesan Cheese.
Add Garlic Powder and stir well.
Simmer this for 15 – 20 minutes on low.
Season with salt and pepper to taste.
Pour over pasta and any extras you care to include.
Note - True Alfredo Sauce does not usually contain cream cheese, but it does help thicken the sauce up. You can leave it out without much difference to the taste, just be prepared to stay with the sauce a little longer to thicken it.
Red Lobster Parmesan Crusted Tilapia/Fish
4 5-6oz each Tilapia Fillets
Non-stick Cooking Spray
1/2 pound Linguini
Freshly shredded Parmesan Cheese to serve
Parmesan Crust
1/2 cup Panko Bread Crumbs
1/2 cup freshly shredded Parmesan Cheese
Parmesan Base
1/2 cup freshly shredded Parmesan Cheese
1 tablespoon Parsley dried
10 ounces Alfredo Sauce, store bought or homemade
Non-stick Cooking Spray
1/2 pound Linguini
Freshly shredded Parmesan Cheese to serve
Parmesan Crust
1/2 cup Panko Bread Crumbs
1/2 cup freshly shredded Parmesan Cheese
Parmesan Base
1/2 cup freshly shredded Parmesan Cheese
1 tablespoon Parsley dried
10 ounces Alfredo Sauce, store bought or homemade
Parmesan Cream Sauce
2 tablespoons chopped fresh Basil
1/4 cup Chablis or Chardonnay Wine
1/4 cup Half and Half
Preheat oven to 425°F.
Prepare pasta according to package directions. Drain. Set aside.
Spray a 9 X 13-inch baking dish with non-stick cooking spray.
Place tilapia fillets in the dish. Set aside.
Parmesan Crust
In a small bowl, add panko bread crumbs and 1/2 cup Parmesan cheese Mix well. Set aside.
Parmesan Base
To a medium bowl add 1/2 cup Parmesan cheese, parsley and prepared Alfredo sauce. Stir to mix well.
Remove 1/2 cup of the mixture (reserving the rest to make the Parmesan Cream Sauce).
Brush removed 1/2 cup onto tilapia, making a thick, even covering on the fish.
Evenly sprinkle Parmesan crust mixture over the top of the fish.
Cook
Place dish on the top shelf of the preheated oven. Bake 15-20 minutes or until fish reaches 140-150°F and the crust is golden brown.
Parmesan Cream Sauce (Prepare while fish is baking)
Place reserved Parmesan base in a medium sauce pan.
Add basil, wine and Half and Half.
Place pan over medium heat and cook, stirring often, until sauce is simmering.
Toss the Parmesan cream sauce and the prepared linguini together in a large bowl.
Serving
Place 1 tilapia filet on each serving plate.
Spoon a helping of linguini beside it.
Sprinkle with additional Parmesan cheese, if desired.
Red Lobster Spicy Pineapple Glazed Salmon & Cajun Seasoning
4 5-6oz each Salmon Fillets
Salt and freshly ground Black Pepper to taste
1/2 cup Sweet Chili Sauce, store bought or homemade, of choice
1 8oz can Crushed Pineapple
1 teaspoon Cajun Seasoning, store bought or homemade, of choice (See Box Below for Links to Red Lobster's Cajun Seasoning and other Cajun and Creole Seasoning Recipes)
Preheat oven to 400°F.
Place salmon fillets in a large baking dish.
Season with salt and pepper, to taste.
Add sweet chili sauce, pineapple and Cajun seasoning to a small bowl. Mix well to make a glaze.
Spoon prepared glaze over the top of each piece of salmon.
Place dish in preheated oven and bake for 15 - 20 minutes or until the fish flakes easily with a fork.
Serve hot.
Salt and freshly ground Black Pepper to taste
1/2 cup Sweet Chili Sauce, store bought or homemade, of choice
1 8oz can Crushed Pineapple
1 teaspoon Cajun Seasoning, store bought or homemade, of choice (See Box Below for Links to Red Lobster's Cajun Seasoning and other Cajun and Creole Seasoning Recipes)
Preheat oven to 400°F.
Place salmon fillets in a large baking dish.
Season with salt and pepper, to taste.
Add sweet chili sauce, pineapple and Cajun seasoning to a small bowl. Mix well to make a glaze.
Spoon prepared glaze over the top of each piece of salmon.
Place dish in preheated oven and bake for 15 - 20 minutes or until the fish flakes easily with a fork.
Serve hot.
Red Lobster Cajun Seasoning recipe found here.
1 tablespoon Sweet Paprika
2 1/2 teaspoons Salt
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Ground Red Pepper, preferably Cayenne
3/4 teaspoon White Pepper
3/4 teaspoon freshly ground Black Pepper
1/2 teaspoon Dried Thyme Leaves
1/2 teaspoon Dried Oregano
Place all ingredients in a bowl. Stir to mix well.
Store in a tightly sealed container or jar in the cupboard until ready to use, for up to 1 year.
2 1/2 teaspoons Salt
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Ground Red Pepper, preferably Cayenne
3/4 teaspoon White Pepper
3/4 teaspoon freshly ground Black Pepper
1/2 teaspoon Dried Thyme Leaves
1/2 teaspoon Dried Oregano
Place all ingredients in a bowl. Stir to mix well.
Store in a tightly sealed container or jar in the cupboard until ready to use, for up to 1 year.
Abuelo’s Jalapeño Cheese Fritters
1 8oz package Cream Cheese softened
24 oz Cheddar Cheese shredded
24 oz Monterrey Cheese shredded
8 oz fresh Jalapeños deseeded and finely chopped
1 teaspoon Lawry’s seasoning
Breading
1/4 cup All-Purpose Flour
1 1/2 quarts Bread Crumbs
Egg Wash
4 eggs
1 cup water
In a mixing bowl, place softened cream cheese, shredded Monterrey, Cheddar, deseeded jalapeños and seasoning, mix well.
Using a level tablespoon as measurement, measure cheese fritters.
Roll into balls and place on a plate or sheet pan and set aside.
Breading Station
In a 1/2 size foil pan place flour.
In another 1/2 size foil pan, crack eggs add water. Whip to create egg wash.
In another 1/2 size metal foil pan place bread crumbs.
Place an empty 1/2 size foil pan lined with parchment paper next to the bread crumbs.
Place the unbreaded cheese balls next to the flour.
Breading
Place 20 cheese balls into flour. Toss gently to coat.
Shake off excess flour and place cheese balls into egg wash. Cover cheese balls completely with egg wash.
Transfer cheese balls to bread crumbs. Toss gently to coat.
Shake off excess bread crumbs and return cheese balls to egg wash.
Return cheese balls to bread crumbs. Toss gently to coat thoroughly.
Place on sheet tray lined with parchment paper.
Frying
Heat counter top fryer or frying pan filled with oil to 360 degrees.
Fry cheese balls for about 1 1/2 minutes on until golden brown.
Place fritters on a plate lined with paper towel to absorb excess grease.
Serve immediately with ranch dressing or for dipping or choose one of the dips below.
Makes about 80 fritters
8 oz fresh Jalapeños deseeded and finely chopped
1 teaspoon Lawry’s seasoning
Breading
1/4 cup All-Purpose Flour
1 1/2 quarts Bread Crumbs
Egg Wash
4 eggs
1 cup water
In a mixing bowl, place softened cream cheese, shredded Monterrey, Cheddar, deseeded jalapeños and seasoning, mix well.
Using a level tablespoon as measurement, measure cheese fritters.
Roll into balls and place on a plate or sheet pan and set aside.
Breading Station
In a 1/2 size foil pan place flour.
In another 1/2 size foil pan, crack eggs add water. Whip to create egg wash.
In another 1/2 size metal foil pan place bread crumbs.
Place an empty 1/2 size foil pan lined with parchment paper next to the bread crumbs.
Place the unbreaded cheese balls next to the flour.
Breading
Place 20 cheese balls into flour. Toss gently to coat.
Shake off excess flour and place cheese balls into egg wash. Cover cheese balls completely with egg wash.
Transfer cheese balls to bread crumbs. Toss gently to coat.
Shake off excess bread crumbs and return cheese balls to egg wash.
Return cheese balls to bread crumbs. Toss gently to coat thoroughly.
Place on sheet tray lined with parchment paper.
Frying
Heat counter top fryer or frying pan filled with oil to 360 degrees.
Fry cheese balls for about 1 1/2 minutes on until golden brown.
Place fritters on a plate lined with paper towel to absorb excess grease.
Serve immediately with ranch dressing or for dipping or choose one of the dips below.
Makes about 80 fritters
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