Category: Applebees

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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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.

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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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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.

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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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Applebee’s(™) Clubhouse Grille
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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.

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Today I have a secret recipe for one of the best tasting onion soups around.  Applebee’s makes an amazing French onion soup.  The combination of the sweet onions, the piping hot broth and the crunchy bread with melted cheese on top is just irresistible!  This soup freezes well so feel free to make a huge pot of it.

You can always find a fantastic collection of soup recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Applebee’s(™) French Onion Soup
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2 tablespoons butter
2 tablespoons vegetable oil
10 cups sliced white onions (6 or 7 large onions)
1 teaspoon salt, plus more to taste as desired
1 1/2 teaspoons chopped garlic
10 cups low-sodium beef broth
1 tablespoon beef base
1 teaspoon ground black pepper
8 slices firm bread
8 teaspoons grated Parmesan cheese
8 tablespoons or slices of Provolone cheese

In a large stockpot over medium heat, first heat the butter and oil, then add the sliced onions and salt; saute the onions until they are browned. This will take up to 30 minutes; you want the onions to have the color of caramels. Stir frequently to prevent burning.

When the Onions are almost fully caramelized, add the chopped garlic. Cook the onion and garlic together until the garlic has become fragrant, about 2 minutes. Add beef broth, beef base, and black pepper. Taste and add more salt if needed. Simmer for 30 to 45 minutes over low heat.

To serve soup, preheat the oven to broil. Ladle soup into 8 individual ovenproof bowls, place a slice of bread on top of each, add top each slice with 1 teaspoon Parmesan cheese, and provolone cheese. Place under the broiler and cook until the cheese just begins to brown.

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