Olive Garden’s(™) Citrus Glazed Salmon

Today I have a secret recipe for a delicious new salmon dish served at Olive Garden.  In this dish, salmon is grilled with a sweet and tangy glaze that consists of garlic, soy sauce, orange marmalade and a blend of citrus juices.  This recipe calls for you to grill on a cedar plank which you can usually find at most local stores that sell grilling supplies.

You can always find a wonderful selection of tried and true salmon recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden’s(™) Citrus Glazed Salmon
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4 (6 oz) pieces of salmon
½ cup orange juice
¼ cup lemon juice
¼ cup lime juice
¼ cup orange marmalade
2 garlic cloves, minced
3 Tablespoons Soy Sauce
¼ cup brown sugar
1 Tablespoon Cornstarch
1 Tablespoon Water

In a medium saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce and brown sugar.

In a small bowl, whisk together cornstarch and water.

Slowly stir into the marinade and bring to a boil over medium high heat until the mixture starts to thicken.

Remove from heat.

Lay salmon skin side down on cedar planks (or well oiled grill) and season with salt and pepper.

Brush half of the marinade onto the tops of the salmon and grill over medium high heat for 12-15 minutes.

Transfer the salmon to plates and brush with reserved marinade on top.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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Olive Garden(™) Berry Crostata

Today I have a secret recipe for a delicious seasonal dessert served at Olive Garden.  A sweet and tart blend of blackberries, raspberries and blueberries are wrapped in fresh pie crust and baked to perfection.  If berries aren’t in available, you can easily substitute slices of apples or pears in this dish as well.  Serve warm with a scoop of vanilla ice cream.

You can always find more secret recipes from Olive Garden on our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden(™) Berry Crostata
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

For the Crust:
2 cups all-purpose flour
¼ cup granulated sugar
¾ teaspoon salt
8 oz unsalted butter, chilled and cut into approximately 16-20 cubes
6 tablespoons ice-cold water

For the Filling:
2 cups mixed berries (blackberries, raspberries and blueberries) – 1 cup for each crostata if you’re making 2 crostatas
1 tablespoon granulated sugar

For the Egg Wash:
2 eggs

For the Crust:

Preheat the oven to 350 degrees F.

Line a cookie sheet with parchment paper and set aside.

In a food processor, combine flour, sugar and salt.

Cut in butter until mixture resembles coarse crumbs.

Add the water and stir until mixture forms a ball.

Turn the dough out onto a lightly floured board and form into 2 disks.  Wrap in plastic and refrigerate for 1-2 hours (or overnight).

Roll dough rounds out to an 11-inch diameter.

Trim out 11” circle and discard leftover dough.  Place dough on cookie sheet.

Fan out 1 cup of berries to 9” diameter.

Brush egg wash on 2” remaining dough.

Fold exposed dough over berries.  It should leave an open center to the crostata of about 6 to 7 inches.

Egg wash the exterior dough.

Add a few small chunks of butter to center of crostata.

Bake at 350 degrees for approximately 20 minutes or until the crust is a flaky golden brown.

For the Filling:

Add the berries and sugar to a large bow and gently toss.

For the Egg Wash:

Whip 1 whole egg and 1 egg white together in a bowl.

Makes 2 Crostatas

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


Until Next Time… Be Well!

Kind Regards,

Ron

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Olive Garden(™) Chicken Margherita

Today I have a secret recipe for one of the newest dishes served at Olive Garden.  The chicken margherita consists of grilled chicken breasts topped with fresh grape tomatoes, mozzarella, basil pesto and lemon garlic sauce.  This dish is so enjoyable as it combines many fresh and vibrant flavors.  Complete your meal by serving with a side of pasta.

You can always find more secret recipes from Olive Garden on our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden(™) Chicken Margherita
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

The Chicken:
6- 4(ounce) Boneless Chicken Breasts
2 c. Water
1/4 c. Kosher Salt
1/4 c. Granulated Sugar

Pesto:
2 c. Fresh Basil
1 Clove Garlic
2 tbsp. Pecorino Romano Cheese, grated
3-4 tbsp. Extra Virgin Olive Oil
1 tbsp. Pine Nuts, if desired

Lemon Garlic Sauce:
2 tbsp. Butter
2 Garlic Cloves, minced
1 tbsp. All Purpose Flour
1 tbsp. Lemon Juice
1/2 c. Low Sodium Chicken Broth

Chicken Margherita Assembly:
6- 4(ounce) Grilled Boneless Chicken Breasts
1/2 c. Prepared Pesto
1 c. Grape Tomatoes, halved
6 oz. Fresh Mozzarella, sliced
1/2 c. Prepared Lemon Garlic Sauce

The Chicken:

Combine the water, salt and sugar in a resealable plastic bag and mix until dissolved.

Add the chicken and refrigerate from 2-24 hours.

Grill the chicken until it’s cooked through to a minimum internal temperature of 165°F; approximately 10 minutes.

Remove from the heat, set aside or keep covered in the refrigerator until you’re ready to assemble.

Pesto:

Combine all of the ingredients starting with 3 tablespoons of the olive oil in a mini food processor and blend until the consistency is smooth.

If needed, add the additional 1 tablespoon of oil.

Keep stored in a tight container in the refrigerator until ready to use.

Lemon Garlic Sauce:

In a small saucepan, melt the butter, add the garlic and sauté for about 1 minute; then stir in some flour.

Add fresh lemon juice and chicken broth and stir about 3-5 minutes until the sauce starts to thicken.

You can make this the night before and keep covered in the refrigerator until ready to assemble.

Chicken Margherita Assembly:

First, preheat your oven to 425°F; then place the grilled chicken in an oven safe baking dish.

Top each chicken breast with mozzarella, pesto and then top with halved grape tomatoes.

Next, pour the lemon garlic sauce on top of the chicken and bake for 10-15 minutes or until the cheese melts.

Notes:

If you are preparing this recipe using chicken that has been refrigerated first, let it come to room temperature for about 15 minutes prior to placing it in the oven or the chicken may not be hot enough when the cheese melts.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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Olive Garden(™) Pesto Sauce

Today I have a secret recipe for Olive Garden’s pesto sauce.  This classic Italian sauce is made with fresh basil leaves, pine nuts, olive oil, garlic and a blend of Italian cheeses.  Most commonly pesto is served with pasta, but you can also serve it on chicken, potatoes, tomatoes and string beans.

You can always find more secret recipes from Olive Garden on our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden(™) Pesto Sauce
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1/2 cup pine nuts
2 cups fresh basil, chopped
3 garlic cloves, chopped
1 cup extra virgin olive oil
1/2 cup Parmesan cheese
1/2 cup Romano cheese
Salt and pepper to taste

Place pine nuts, garlic, basil and oil in a food processor and pulse until finely blended.

Transfer pesto from food processor to bowl. Add all remaining ingredients.

Toss with your favorite pasta or chill and use in 2-3 days.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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