Applebees(™) Four Cheese Macaroni & Cheese with Honey Pepper Chicken Tenders

Today I have a secret recipe for a tasty new dish served at Applebee’s.  This sweet and savory take on the comfort food, four-cheese mac & cheese is topped with crispy breaded chicken tenders tossed in a honey pepper sauce and topped with bacon.  What’s not to love about this dish?

You can find more secret recipes from Applebee’s on our Secret Recipe Archive: Go Here

Enjoy!

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New Secret Recipe
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Applebees(™) Four Cheese Macaroni & Cheese with Honey Pepper Chicken Tenders
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6 frozen, precooked chicken tenders
1 lb uncooked cavatappi pasta
⅔ cup honey
⅓ cup lite soy sauce
¼ cup brown sugar
⅓ cup pineapple juice
1 tablespoon white vinegar
1 teaspoon black pepper
½ teaspoon cayenne
2 cups Italian blend shredded cheese
½ stick butter
2 cups evaporated milk
1 teaspoon parsley flakes
1½ teaspoon minced garlic
1 teaspoon corn starch
Bacon bits

Cook and drain pasta. Set aside.

Cook chicken tenders in the oven according to instructions.

While chicken tenders are cooking, combine honey, soy sauce, brown sugar, pineapple juice, vinegar, black pepper, and cayenne in a saucepan. Bring to a boil and boil for 2 minutes, stirring the whole time. Bring down to a simmer and let simmer for 15-20 minutes, stirring occasionally.

In another pan, combine cheese, butter, evaporated milk, parsley flakes, and garlic. Melt over medium-high heat until it starts to lightly boil. Add corn starch and whisk until it starts to thicken then bring to low heat until ready to serve, stirring occasionally.

When chicken is done, remove from oven and cut into smaller pieces. Cover chicken with the honey sauce.

Add pasta to the cheese sauce and mix until coated. Add bacon and chicken and serve.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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Applebee’s(™) Signature Fiesta Lime Chicken

Applebee’s Fiesta Lime Chicken has been a signature dish on their menu for as long as I can remember.  This tasty dish consists of marinated grilled chicken breasts topped with a Mexi-ranch sauce, fresh Pico de Gallo and Colby-Jack cheese.  So many wonderful flavors come together in this recipe to create a truly perfect dish.  Serve with rice and beans on the side if you like.

You can always find more secret recipes from Applebee’s in our Secret Recipe Archive: Go Here

Enjoy!

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New Secret Recipe
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Applebee’s(™) Signature Fiesta Lime Chicken
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4 boneless skinless chicken breasts
1 cup water
1/3 cup teriyaki sauce
3 teaspoons garlic
juice from ½ lime
1 tablespoon tequila (optional)
1 tablespoon liquid smoke (or Worcestershire sauce)
½ teaspoon salt
¼ teaspoon ground ginger

Sauce:

1/4 cup mayonnaise
¼ cup sour cream
2 tablespoons salsa
1 tablespoon milk
1 tablespoon Cajun seasoning (or less, to taste)
¼ teaspoon dried parsley
¼ teaspoon hot sauce
2 cups shredded Colby-jack cheese

Pico de Gallo:

3 roma tomatoes (seeded and chopped)
½ red onion (finely chopped)
1 jalapeno pepper (stemmed, seeded and chopped)
2 tablespoons fresh lime juice
salt (to taste)

In a large bowl or sealable plastic bag combine water, teriyaki sauce, juice of ½ lime, garlic, tequila, liquid smoke, salt and ginger. Place the chicken breasts into the bowl and mix well into the marinade. Cover and refrigerate for at least 1 hour.

To prepare the sauce—in a medium bowl combine mayonnaise, sour cream, salsa, milk, Cajun seasoning, parsley and hot sauce. Cover and refrigerate until needed.

To prepare the Pico de Gallo—in a medium bowl combine tomatoes, red onion and jalapeno pepper. Add 2 tablespoons of lime juice, season with salt and mix well. Cover and refrigerate until needed.

Slightly grease the grates of an outdoor grill. Heat the grill to medium-high heat.

Remove the chicken breasts from the marinade and place onto the grill. Cook the chicken turning frequently until fully cooked (the internal temperature has reached 165 degrees F.). During the last few minutes of cooking, brush each chicken breast with the sauce and then sprinkle with cheese. Cook until the cheese has melted.

Remove the chicken from the grill and top with Pico de Gallo for serving.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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

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Applebee’s(™) Provolone Stuffed Meatballs

Today I have a secret recipe for a delicious new dish served at Applebee’s.  Provolone cheese-stuffed meatballs braised in a rich marinara sauce with a hint of crushed red pepper, layered over tender fettuccine pasta lightly blended with Parmesan cream sauce.  If you’re a cheese lover, then this dish is for you.

You can always find more secret recipes from Applebee’s on our forum: Go Here

Enjoy!

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New Secret Recipe
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Applebee’s(™) Provolone Stuffed Meatballs
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1/2 lb ground beef
1/2 lb ground veal
1 lb ground pork
½ cup breadcrumbs
2 tablespoons fresh parsley, minced
1 egg (slightly beaten)
1/3 cup milk
3 garlic cloves, minced
1 teaspoon salt
½ teaspoon ground black pepper
1/3 lb provolone cheese
1 (16 oz) jar marinara sauce
crushed red pepper, to taste
1 (16 oz) jar alfredo sauce
1 lb fettuccini pasta
chopped fresh parsley for serving
grated parmesan cheese for serving

In a large bowl combine ground beef, ground veal, ground pork, breadcrumbs, parsley, egg, milk, minced garlic, salt and pepper.

Mix well using your hands. Roll the meat mixture into 2inch balls.

Press a cube of provolone cheese into the center of each meatball and seal it inside.

Heat olive oil in a large skillet over medium-high heat.

Add the meatballs and cook until browned, about 1 minute per side.

Transfer to a plate lined with paper towels.

Pour the marinara sauce into a sauce saucepan and bring to a simmer over medium high heat.  Season with crushed red pepper, to taste.

Add the meatballs and reduce heat to medium-low.

Cover and simmer until cooked through (the internal temperature has reached 160 degrees F), about 30 minutes.

While the meatballs are cooking, cook fettuccini pasta according to package directions.

In a medium sauce pan heat the alfredo sauce over medium-low heat.
Drain the noodles and toss them with the alfredo sauce.

Serve the meatballs on top of the alfredo noodles.  Top with fresh parsley and parmesan cheese 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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Applebee’s(™) Clubhouse Grille

Today I have a secret recipe for Applebee’s Clubhouse Grille.  This tasty sandwich is piled high with warm ham, turkey breast, melted cheddar & Jack cheeses with crispy Applewood smoked bacon, lettuce, tomato, mayo and a drizzle of honey BBQ sauce on freshly toasted bread.  This is a great sandwich to enjoy for lunch.  Serve with a small salad or cup of soup on the side.

You can always find more secret recipes from Applebee’s on our forum: Go Here

Enjoy!

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New Secret Recipe
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Applebee’s(™) Clubhouse Grille
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 slices Texas Toast or thick sliced Bread
1 tbsp softened Butter
2 tsp Mayonnaise
1 slice Cheddar Cheese
1 slice Jack Cheese
3 slices Deli Sliced Ham
3 slices Deli Sliced Turkey Breast
2 slices crispy Thick Applewood Bacon
2 thin slices Tomato
2 tsp Honey Barbecue Sauce
Shredded Lettuce

Butter 1 side of each slice of bread and place butter sides down in skillet.

Cook until golden brown.  Move to plate.

Stack ham slices, then turkey slices, then cheese slices in skillet over low until cheese melts.

Place one piece of bread toasted side down.

Spread barbecue sauce on other side.

Transfer meat and cheeses from skillet on top of barbecue sauce.

Add bacon slices on top.

Top with tomato slices and shredded lettuce.

Take other slice of toast and spread mayonnaise on unbuttered side and place mayonnaise toward lettuce on top.

Slice diagonally and serve.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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

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