Cheesecake Factory(™) Tex Mex Egg Rolls

Today’s secret recipe will show you how to make a tasty appetizer served at The Cheesecake Factory.  The Tex-Mex egg rolls are stuffed with spicy chicken, corn, black beans, peppers and cheese.  Served with an avocado cream sauce.  To save time, use a store-bought rotisserie chicken.

Enjoy!

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Cheesecake Factory(™) Tex Mex Egg Rolls
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For the Egg Rolls:
1 package Egg Roll Wrappers 
1 (15 oz) can Black Beans, rinsed and drained
1 cup corn
1 green bell pepper, diced
2 medium tomatoes, diced, (pat dry with a paper towel to remove some of the liquid)
1 small onion, diced
1-2 chicken breasts, cooked and shredded (optional)
1/2 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1/2 cup shredded cheese (optional)
2-3 Tbsp Oil for light frying

For the Avocado Cream Dipping Sauce:
6 oz. cream cheese
1/4 cup sour cream
1 bunch cilantro
1 avocado
3 heaping Tbsp of your favorite salsa

In a large mixing bowl combine black beans, corn, pepper, tomatoes, onion, chicken, cumin, garlic powder, chili powder and cheese.
Open Egg roll wrappers and place a moist rag over them to keep them from drying out. 

Grab one wrapper and place it on your counter with one corner pointing towards you. Place a heaping spoonfull of mixture on the eggroll wrapper. Take the wrapper end that is pointing towards you and fold it over the filling mixture. Fold in the sides of the wrapper, and then continue rolling the wrapper tightly all the way to the end. You can brush the ends of the wrapper with a little bit of water to help it stick together.

In a large skillet over medium high heat, drizzle 2-3 Tablespoons of canola or vegetable oil. When the oil is hot, place a few egg rolls at a time into the pan. Continually rotate them in the pan so that you toast all sides, but don’t burn them. Once toasted, place egg rolls on a paper towel to dry. 

For the dipping sauce, blend all sauce ingredients in a food processor until smooth.

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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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Cheesecake Factory(™) Key Lime Pie Cheesecake
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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
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Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Cheesecake Factory’s(™) Santorini Farro Salad

Today I have a secret recipe for a healthy dish served at The Cheesecake Factory.  The Santorino farro salad is a light and fresh combination of farro, cucumbers, tomatoes, beets, red onion, feta cheese.  This salad is tossed in a light vinaigrette and served with tzatziki sauce on the side.

Enjoy!

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Cheesecake Factory’s(™) Santorini Farro Salad
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For Santorini Farro Salad:
2 cups Cooked Farro
1/2 English Cucumber washed
1 cup Halved Grape Cherry and/or Yellow Tomatoes
2 Cooked Beets large dice
1/4 cup Thin Sliced Red Onion
1/4 cup Crumbled Feta Cheese
1 tbsp Balsamic Vinegar
1 tbsp Extra Virgin Olive Oil
Kosher Salt & Black Pepper as desired
Tzatziki Sauce see recipe below

For Tzatziki Sauce:
1 1/2 cups Nonfat Greek Plain Yogurt I used Fage
1/2 cup Grated English Cucumber
2 Cloves Garlic minced
1 tsp Fresh Dill chopped
1 tsp Fresh Mint chopped
1 tsp Salt

For Santorini Farro Salad:

Line a platter with the cooked farro.

In a bowl, combine the cucumbers, tomatoes, beets, onion, feta, vinegar and oil; mix well and place on top of the farro.

Serve with Tazatziki Sauce on the side.

For Tazatziki Sauce:

Combine all ingredients in a bowl and mix well. Keep chilled in refrigerator until ready to use. Can be made up to two days beforehand.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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Cheesecake Factory(™) Loaded Chicken Farfalle

Today I have a secret recipe for a hearty pasta dish served at The Cheesecake Factory.  Bow tie pasta is tossed with chicken, bacon, mushrooms and sun dried tomatoes in a rich and creamy sauce.  This flavorful dish is guaranteed to a be a hit at your dinner table.

You can always find more secret recipes from The Cheesecake Factory in our Secret Recipe Archive: Go Here

Enjoy!

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Cheesecake Factory(™) Loaded Chicken Farfalle
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1 head roasted garlic, cloves removed
2 chicken breasts, boneless skinless
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 pound bow tie pasta (aka farfalle), cooked and drained -but not rinsed
12 ounces center cut bacon, cut into strips
8 ounces crimini mushrooms, quartered
1/2 yellow onion, chopped
1/2 cup sun dried tomatoes, reserve the oil and chop roughly
3/4 cup white wine
1 cup heavy cream
3/4 cup Parmesan cheese

If you haven’t cooked the pasta, cook it now according to the directions on the box.

Cut the chicken into 1″ cubes and season with kosher salt and black pepper.

To a cast iron skillet add the olive oil on high heat.

Cook the chicken until browned on both sides, about 2-3 minutes on each side.

Remove from the pan, reduce the heat to medium-high heat and add in the bacon.

Cook until crisp and remove the bacon (leave the fat).

Add in the mushrooms and onions and cook for 5-7 minutes until they start browning.

Remove the mushrooms and onions from the pan to where the chicken and bacon are.

Add in the sun dried tomatoes, white wine, and stir well, then let reduce by half, about 15 minutes.

Add in the heavy cream, roasted garlic, chicken and vegetables.

Add in most of the Parmesan cheese leaving just a garnishing amount.

Stir well, then add in the pasta and bacon and combine everything.

Garnish with remaining Parmesan cheese.

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Until Next Time… Be Well!

Kind Regards,

Ron

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