Chili’s(™) White Spinach Queso

Today’s secret recipe will teach you how to make a tasty appetizer served at Chili’s.  The white spinach queso is a rich and creamy dip made with spinach, garlic and cheeses.  This dip is great as a snack and is perfect for serving at a party.  Serve with crispy tortilla chips.

Top this dip with some fresh pico de gallo by following this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe  
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Chili’s(™) White Spinach Queso

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1 tablespoon canola oil
2 cups baby spinach leaves
2 tablespoons butter
2 tablespoons flour
3/4 cup whole milk
1/2 teaspoon garlic powder
8 ounces white American cheese
2 cups Jack cheese
pico de gallo (optional)

Set the oven to broil.

In a cast iron skillet add the canola oil on medium high heat.

Add the spinach and cook until just wilted, then remove from the pan.

Add the butter to the pan, then the flour, stir and cook for 20 seconds before adding in the milk slowly.

Add in the garlic powder and whisk well before adding in the cheeses.

Stir the mixture for 1-2 minutes until thick and bubbly then add in the spinach and stir.

Broil for 1-2 minutes or until golden brown on top.

Top with pico de gallo (optional).

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Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Telepan’s Beet and Bulgur Salad

Today’s 5 star secret recipe comes from Telepan Restaurant in New York City.  This restaurant by Chef Bill Telepan sources quality ingredients from small farms and local purveyors.  He makes a delicious beet and bulgur salad.  It’s an earthy, bright and dazzlingly fuchsia take on the familiar salad, as palate-pleasing as it is eye-catching.

Enjoy!

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New 5 Star Secret Recipe
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Telepan’s Beet and Bulgur Salad
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

½  pound beets
⅓  cup plus 1 tablespoon extra-virgin olive oil
¼  teaspoon coarse kosher salt, more as needed
Black pepper, as needed
1  cup medium bulgur wheat
¼  cup red wine vinegar
1 ½  teaspoons Dijon mustard
⅓  cup canola oil
3  tablespoons chopped dill
3  tablespoons chopped parsley

Heat oven to 450 degrees. Place beets in a baking pan and drizzle with 1 tablespoon oil, a couple of tablespoons water and a sprinkling of salt and pepper. Cover beets with heavy foil and bake until tender when pierced with a knife, 25 to 30 minutes if small, 30 to 45 minutes if medium-sized, 45 to 60 minutes if large. Let beets cool, then peel and dice.

Place bulgur in a large bowl. In a medium pot, combine 2 cups water with beets. Bring to a boil and simmer for 2 minutes. Strain beets, reserving liquid. Measure out 11/2 cups liquid and season with 1/4 teaspoon salt. Pour over bulgur. Cover bowl tightly with plastic wrap and let sit until liquid is absorbed, about 1 hour.

Transfer beets to a blender. In a small bowl, whisk together vinegar, mustard and a large pinch each salt and pepper. Whisk in remaining 1/3 cup olive oil and the canola oil; add more salt and pepper if needed. Pour dressing over beets and pulse until mixture forms a coarse purée. Add half the beet vinaigrette to bulgur and toss well. If bulgur seems dry, add a little more dressing, to taste. Toss in parsley and dill and more salt and pepper if needed. Serve at once or refrigerate for up to 2 days.

Serves 6

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

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Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Cheesecake Factory(™) Key Lime Pie Cheesecake

Today’s secret recipe will teach you how to prepare on of the Cheesecake Factory’s amazing cheesecakes.  What’s better than key lime pie in a cheesecake?  Deliciously tart and creamy with a graham cracker crumb crust.  Top each slice with some whipped cream.

Enjoy!

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New Secret Recipe  
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Cheesecake Factory(™) Key Lime Pie Cheesecake
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

5 tablespoons butter, melted
2 tablespoons sugar, plus 1¼ cups, plus ¼ cup
1 cup graham cracker crumbs
1 envelope unflavored gelatin
¾ cup key lime juice
4 eggs, at room temperature
2 egg yolks, at room temperature
2 tablespoons grated key lime zest
1 pound cream cheese, at room temperature
2 egg whites, at room temperature
Pinch of salt
1 cup simple syrup, (1 cup sugar, 1 cup water heated until sugar dissolves)
Rind of 2 limes, julienned

In a large bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. Mix well. Press the crust firmly over the bottom of a 9-inch spring form pan. Set aside.

In a pan dissolve the gelatin and the key lime juice, about 4-5 minutes. Add 1¼ cups of the sugar, eggs, egg yolks, and lime zest. Mix well.
Over medium heat, cook until the mixture thickens and is pudding like, about 10 minutes. Remove from the heat.

In the bowl of a stand mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and put into another bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes.

In a bowl of an stand mixer with a whip attachment, place the egg whites, pinch of salt and remaining ¼ cup of the sugar. Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend thoroughly. Be careful not to break it up. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours.

The plastic wrap will keep it from forming a film over the cheesecake.
Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the spring-form.

For the candied zest: In a saucepan over medium heat, combine the simple syrup and the lime zest. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove the zest from the liquid and cool on parchment paper.

Cut the cake into individual servings. Garnish with candied lime zest.

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Have a comment or question about this recipe? Post it here
Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Potato Salad with Garlic Mayonnaise And Chives

I’ve got some great-tasting recipes for you to try out this weekend that are quick and easy to prepare.  In addition to these time saving dishes, I have  a secret recipe for a tasty potato salad with garlic mayonnaise and chives. 

This dish is only one of the delicious and nutritious salad recipes featured in “The Best Salads” cookbook.  This collection of over 175 easy-to-follow salad recipes are creative, flavorful and so good for you.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Potato Salad with Garlic Mayonnaise And Chives

2 lb Small boiling potatoes (about 1 to 1 1/2 inches in diameter)
3 Garlic cloves; minced and mashed to a paste with 1 teaspoon salt
3 1/2 Tbs Fresh lemon juice plus additional to taste if desired
1/3 cup Mayonnaise
1 Tbs Hot water
1/4 cup Chopped fresh chives

In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.

While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.

Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing.

Serve salad at room temperature.

Serves 4.

Source: The Best Salads


Enjoy These Great Tasting Recipes From Our Forum:

Doritos Crusted Chicken

Vegetable & Bacon Frittata

Easy Beef Lo Mein

Find these recipes and many more on our forum: Go Here
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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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The Recipe Secrets Newsletter (RSN)