tunasalad

Cheesecake Factory(™) Spicy Chicken Chipotle Pasta

Today I have a secret recipe for a spicy, flavor-packed pasta dish served at The Cheesecake Factory.  Honey glazed chicken, asparagus, red and yellow peppers, peas, and garlic in a spicy chipotle Parmesan cream sauce.  This delicious pasta dish can be prepared in under 30 minutes.  Serve with a piece of crusty bread.

You can find more secret recipes from Cheesecake Factory on our forum: Go Here

Enjoy!

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New Secret Recipe
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Cheesecake Factory(™) Spicy Chicken Chipotle Pasta
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 boneless skinless chicken breast cut into 1″ chunks
1 pound penne pasta
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
2 tablespoons butter
2 tablespoons olive oil
1/4 cup honey
2 tablespoons chipotle pepper sauce from canned adobo peppers
1 yellow bell pepper chopped
1 red bell pepper chopped
1/2 yellow onion chopped
3 cloves garlic minced
2 cups heavy cream
1 cup frozen peas
1 pound fresh asparagus the thinner the better
6 ounces shredded parmesan cheese

Set your water to boil for your pasta.

Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.

Shock it with cold water through a colander.

Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don’t rinse.

In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.

In a large skillet add the butter and melt over medium heat.

Add the bell peppers and onions and cook until just translucent.

Add in the garlic and cook an extra minute.

Remove the vegetables and add in the olive oil.

Add the chicken to the pan and turn the heat up to medum-high.

Brown the chicken on both sides.

Add in the honey and stir, cooking an additional 5 seconds.

Add the bell pepper mixture back to the pan Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.

Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.

Stir to coat everything and serve with any garnishes you’d like.

Cheesecake Factory uses tortilla strip chips and cilantro.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Cheesecake Factory(™) Crispy Chicken Costoletta

Today I have a secret recipe for a tasty new dish served at The Cheesecake Factory.  Their Crispy Chicken Costoletta dish features a lightly breaded chicken breast that is sautéed to a crisp golden brown and served with a creamy lemon-garlic sauce.  For the best flavor, make sure you use fresh lemon juice.

Serve this dish with some fresh steamed asparagus and some creamy mashed potatoes by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Cheesecake Factory(™) Crispy Chicken Costoletta
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

8 – 2(ounce) Chicken Tenderloins
½ c. All-Purpose Flour
2 Large Eggs
1 c. Panko Breadcrumbs
1 Lemon, zest
¼ c. Pecorino Romano Cheese, grated
¼ c. Extra Virgin Olive Oil
2 tbsp. Butter

For the Sauce

1 tbsp. Extra Virgin Olive Oil
1 tbsp. All-Purpose Flour
2 Cloves Garlic, minced
¼ c. Milk
¾ c. Heavy Cream
¼ c. Fat Free Chicken Stock
1 Lemon, juice only
1 tbsp. Butter

For the Chicken

Using a meat mallet, flatten the tenderloins so that they are even in thickness.

Gather three bowls. In one, place the flour. In the second, add the eggs and whisk them with a fork. In the third, combine the breadcrumbs, lemon zest and cheese.

Coat each piece of chicken first in the flour, then the eggs, and then the breadcrumb mixture.

Heat a large nonstick saute pan over medium heat and add the oil and butter. Once melted and hot, add the chicken to the pan and fry on both sides until cooked through; approximately 3-5 minutes per side depending on the thickness. You may need to do this in two batches.

Remove chicken from the pan and drain on paper towels to absorb any excess oil. Set aside.

For the Sauce

Melt the oil in a medium saucepan over low-medium heat and add the garlic.

Saute 1-2 minutes then whisk in the flour.

Whisk in the milk, heavy cream, chicken stock and lemon juice and bring to a boil over medium-high heat until the sauce has thickened; approximately 3-5 minutes.

Next, stir in the butter and pour desired amount of sauce over the chicken.

Serves 4

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

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

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tunasalad

Cheesecake Factory(™) Bang Bang Shrimp

Today I have a secret recipe for Cheesecake Factory’s Bang Bang Shrimp.  This dish consists of crispy fried shrimp tossed in a sweet and spicy sauce.  This dish could be enjoyed as an appetizer or a main dish.  For a main dish, serve your shrimp with some steamed white rice and your favorite vegetable on the side.

You can find more recipes from Cheesecake Factory in our secret recipe archive: Go Here

Enjoy!

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

1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 cup Panko breadcrumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pound medium shrimp, peeled and deveined

For the sauce:
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
1 teaspoon rice vinegar

To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside.

Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside.

In a large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.

Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat.

Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately, drizzled with sweet chili sauce.

Serves 6

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

Source: Secret Recipe Forum
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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tunasalad

Cheesecake Factory(™) Chocolate Chip Cookie Dough Cheesecake

If you’re like me and have a weakness for chocolate chip cookie dough, then you must try today’s secret recipe.  Cheesecake Factory is well known for their delicious food and creative cheesecakes and we’ve unlocked the secret to making another one of these treats at home.  Creamy cheesecake that’s loaded with chocolate chip cookie dough on a crust made from Oreo cookies.  Perfect for a special occasion or just a late night snack.

You can always find more Cheesecake Factory recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Cheesecake Factory(™) Chocolate Chip Cookie Dough Cheesecake 
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Crust:
2/3 package of Oreos, crushed
4 Tbls butter,

Cheesecake:
2 1/2 pounds cream cheese, softened – cut into 1 inch chunks
1 1/2 cups sugar
1/8 tsp salt
1/3 cup sour cream
2 tsp lemon juice
2 tsp vanilla
6 eggs, plus 2 egg yolks
1 Tlbs butter, melted

Cookie Dough:
1/2 cup butter
3/4 cup brown sugar
1 tsp vanilla
2 cups flour
1 (14 oz) can sweetened condensed milk
1 cup chocolate chips

Prepare the Cookie Dough:

In an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour, until completely incorporated. It will be very dry, that is ok. Beat in milk until well combined. Stir in chocolate chips. Roll into small 1 inch balls. Place in freezer for 45 minutes, or until completely frozen.

Prepare the crust:

Preheat oven to 325 degrees. Mix together the cookie crumbs and the butter. Press into the bottom of a 9 inch springform pan. Use the bottom of a measuring cup to firmly press it into the bottom, keeping it off the sides. Bake for 10 minutes. Let cool completely.

Prepare the Cheesecake:

Increase oven heat to 500 degrees. Using an electric mixer beat cream cheese on low until broken up, about 1 minute. Scrape the sides, and add 3/4 cup of sugar, and salt. Mix over low for about a minute, until well combined. Beat in the remaining 3/4 cup of sugar.

Scrape the sides, add sour cream, lemon juice, and vanilla. Mix over low for 1 minute. Mix in egg yolks until thoroughly combined. Add the whole eggs, 2 at a time, beating for about 1 minute after each addition. Stir in about 1/2 of the frozen cookie dough balls, until evenly distributed.

Gently brush the top of the baked and cooled crust with the 1 Tbls of melted butter. Place springform pan on a baking sheet. Pour filling into the crust.

Bake for 10 minutes. Without opening the oven door reduce the temperature to 200 degrees. Bake for about 90 minutes, or until the center of the cheesecake is 150 degrees.

Let cool for 5 minutes. Then run a knife around the edge to loosen the sides. After 2 hours wrap in plastic and refrigerate until cold, about 3 hours.

To remove the mold wrap a warm kitchen towel around the pan, and let set for 1 minute. Gently remove the sides. Cut into 12 slices, and top with whipped cream to serve.

Makes 1 Cheesecake.

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

Source: Secret Recipe Forum
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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