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Outback Steakhouse(™) Blue Cheese Pecan Chopped Salad

Today I have a secret recipe for a wonderful salad served at Outback Steakhouse.  This salad can be enjoyed as a lunch or as a first course with your dinner.  Chopped mixed greens with shredded cabbage and carrots are tossed with a blue cheese vinaigrette and topped with more blue cheese crumbles and cinnamon pecans for a nice crunch.

You can find more secret recipes from Outback Steakhouse on our forum: Go Here

Enjoy!

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New Secret Recipe
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Outback Steakhouse(™) Blue Cheese Pecan Chopped Salad 
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For the Cinnamon Pecans
1/2 c. Whole or Halved Pecans
1/2 tsp. Ground Cinnamon
1 tbsp. Light Brown Sugar
1 tbsp. Butter, melted

For the Dressing
1/4 c. Extra Virgin Olive Oil
1/4 c. White Vinegar
2 tsp. Dijon Mustard
2 tbsp. Sour Cream
2 oz. Crumbled Bleu Cheese

For the Salad
2- 7(ounce) Bags Premixed Salad Greens (lettuce, cabbage, shredded carrots), rinsed and drained
2 Scallions, chopped
2 oz. Crumbled Bleu Cheese

To Make the Cinnamon Pecans:

Combine the pecans, ground cinnamon, melted butter and light brown sugar in a bowl. Toss to coat well; then place on a baking sheet and cook in a preheated 375 degree F oven for about 3-5 minutes.

Remove from the oven and allow to cool. (These can be kept in a tightly sealed container at room temperature for up to 5 days.)

To make the dressing, whisk together all ingredients until well blended.

To make the salad, mix together salad ingredients.  Drizzle with the dressing and then top with the cinnamon pecans.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Outback Steakhouse(™) Alice Springs Quesadilla

Today I have a secret recipe for a delicious appetizer served at Outback Steakhouse.  The Alice Springs Chicken Quesadillas are stuffed with fresh grilled chicken breast, sauteed mushrooms, bacon, melted cheeses and honey mustard sauce.  To save time with this recipe you can pick up a package of already cooked chicken breast from your local grocery store.

You can always find more secret recipes from Outback Steakhouse on our forum: Go Here

Enjoy!

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Outback Steakhouse(™) Alice Springs Quesadilla
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2 tablespoons mayonnaise
1 tablespoon prepared mustard
2 teaspoons honey
4 ounces grilled chicken breast
2 teaspoons butter, plus 1/2 teaspoon for the grill (or use nonstick spray)
2 ounces sliced baby portabella mushrooms
1/2 teaspoon garlic salt
1/4 teaspoon chopped fresh parsley, plus more for optional garnish
4 (10-inch) flour tortillas
3 ounces shredded Colby-Jack cheese mix
4 slices bacon, cooked crisp

Prepare the honey mustard by combining the mayonnaise, mustard, and honey in a small bowl.

Mix well and set aside. Slice the chicken breast on the diagonal into short slices about 1/4 inch thick; set aside.

Use nonstick spray or about 1/2 teaspoon butter to coat the surface of a skillet or grill, heat it to approximately 350 degrees.

Saute the mushrooms over medium-high in a skill with 2 teaspoons butter, garlic salt, and parsley.

Cook the mushrooms quickly you want them to brown on the outside.

They will take 2 minutes to cook. Transfer to a bowl.

Sprinkle half the cheese on a tortilla. Add half the mushrooms, chicken, and bacon.
Top with another tortilla.

cook for 2 to 3 minutes in the same skillet that the mushrooms were cooked in, flip very carefully.

Cook for another 2 to 3 minutes. Repeat with remaining 2 tortillas.

Use a pizza cutter to cut each quesadilla into quarters.

Serve with honey mustard or your favorite pico de gallo.

To add flair, sprinkle a little fresh parsley on the finished dish, if desired.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Outback(™) Broccoli & Cheese

Today I have a secret recipe for a premium side dish served at Outback Steakhouse.  Their broccoli and cheese features fresh steamed broccoli florets topped with an extra creamy cheese sauce.  This is a great side dish to pair with almost any entree.  The cheese sauce also makes this a great way to get kids to enjoy their vegetables.

You can always find more secret recipes from Outback Steakhouse on our forum: Go Here

Enjoy!

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Outback(™) Broccoli & Cheese
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1 head broccoli, cleaned and chopped into florets
2 tbsp butter
2 tbsp flour
1 cup whipping cream
1/2 cup milk
8 ounces velveeta cheese, cubed
1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp ground red pepper
1/2 tsp garlic powder
1/4 tsp onion powder
shredded cheddar cheese

In a saucepan melt butter.

Add flour and whisk until combined. Cook until fragrant.

Add whipping cream and milk, continue to whisk until thickened.

Add velveeta cheese and spices, whisk until cheese is melted.

Meanwhile blanch your broccoli and drain.

Pour cheese sauce over broccoli.

Transfer broccoli to small oven safe dishes. Top with shredded cheese.

Bake in a 400 degree oven for 3-4 minutes until cheese is melted and bubbly.

Serve immediately.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Outback Steakhouse(™) Bloomin’ Burger

I absolutely love the bloomin’ onion at Outback Steakhouse.  When I learned that they make a burger that is topped with bloomin’ onion petals and their signature spicy sauce, I knew I had to find a way to recreate this dish at home.  If you agree then you’re in luck because today’s secret recipe will show you how to make this amazing burger at home step by step.  I usually make extra bloomin’ onion petals to enjoy as a snack too.

Serve your burger with a side of French fries by following this recipe on our forum: Go Here

Enjoy!

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Outback Steakhouse(™) Bloomin’ Burger  
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½ cup mayonnaise
1 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/3 teaspoon paprika
¼ teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

Blooming onion strips
1 egg
1 cup milk
1 cup all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons cayenne pepper
1 teaspoon paprika
½ teaspoon ground black pepper
1/3 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon ground cumin
1 medium sweet onion
¾ cup vegetable oil (for frying)

Burgers
2lbs ground beef
4 slices American cheese
4 sesame seed hamburger buns
lettuce
tomato

To prepare the sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, ¼ teaspoon salt, 1/8 teaspoon oregano, a dash of ground black pepper and a dash of cayenne pepper. Mix well. Cover and refrigerate until needed.

Slice the onion into strips. To prepare the batter: In a medium bowl beat the egg and milk together. In a separate bowl combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin. Mix well.

Dip the onion strips first into the milk mixture and then coat with the flour mixture. Dip the onion strips into the milk mixture one more time and then coat with the flour mixture again.

Heat oil in a deep-fryer or large pot to 350 degrees F. Fry the onion strips in batches until golden brown. Drain on paper towels.

Form the ground beef into 4 patties. Season on both sides with salt and pepper.

Heat a griddle or large skillet and brush it with vegetable oil or spray it with cooking spray. Add the buns to the griddle cut-side down. After they are golden brown on the bottom, remove them from the griddle.

Add the hamburger patties to the griddle and cook until the burgers are fully cooked, (the internal temperature has reached 160 degrees F.) turning as needed. During the last few minutes of cooking top each burger with a slice of American cheese and cook until the cheese has until melted.

To assemble the burgers: Place some lettuce onto the top of the bottom half of the bun. Top with tomato, a hamburger patty, and some of the fried onion strips. Spread a layer of the bloomin’ onion sauce onto the bottom of the top half of the bun.  Place the top half of the bun over the fried onions.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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