Panera Bread(™) Green Goddess Cobb Salad

Today I have a secret recipe for a deliciously fresh salad served at Panera Bread.  The Green Goddess Cobb Salad is loaded with mixed greens, grilled chicken breast, crispy bacon, chopped tomatoes, pickled onions and a hard boiled egg.  This wonderful salad is topped with a green goddess dressing that’s made with mayonnaise, chives, tarragon, lemon and other great flavors.  Enjoy this for lunch or dinner.

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

Enjoy!

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Panera Bread(™) Green Goddess Cobb Salad
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Pickled Onions:

1 cup sliced red onion
1/2 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup warm water

Salad Assembly:

6 ounces salad blend use arugula, romaine, kale, and radicchio blend
6 ounces grilled chicken breast
2 tablespoons crisply cooked bacon
3 tablespoons chopped avocado
1/2 cup chopped tomatoes
1 hard boiled egg cut in half
2 tablespoons feta cheese
2 tablespoons pickled onions

Green Goddess Salad Dressing:

1 cup mayonnaise
2 tablespoons tarragon leaves
3 tablespoons minced chives
1 cup flat leaf parsley
1 cup packed watercress cleaned and tough stems removed
2 tablespoons lemon juice
1 tablespoon champagne vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Pickled Onions:

Slice onions as thin as possible, I like to use the 1/8 inch setting on my mandolin. Place the onions in a glass far. In a small bowl combine white vinegar, sugar, salt, and warm water. Stir until the sugar and salt are dissolved. These should rest about 30 minutes for using.

Green Goddess Salad Dressing:

Place all of the dressing ingredients in the bowl of a blender or food processor and blend for about 30-45 seconds, or until the salad dressing is mostly smooth and creamy.

Salad Assembly:

Place the salad in the bottom of a large salad bowl. Thinly slice the chicken breast, and place onto the lettuce. Add bacon, chopped avocado, chopped tomatoes, feta cheese, hard-boiled egg halves, and pickled onions. Drizzle over as much salad dressing as desired. Remaining salad dressing can be stored in an air-tight container for 1 week.

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Until Next Time… Be Well!

Kind Regards,

Ron

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Panera Bread(™) Steak & White Cheddar Panini

Today I have a secret recipe for a fantastic panini served at Panera Bread.  Thinly sliced beef served with pickled red onions, Vermont white Cheddar and horseradish sauce all grilled on Ciabatta bread.  The pickled red onions and horseradish sauce bring bold flavors to this sandwich.

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

Enjoy!

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New Secret Recipe
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Panera Bread(™) Steak & White Cheddar Panini
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Pickled Red Onions:

1 cup sliced red onions slice thin
1/2 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup warm water

Sandwich Ingredients:

1 loaf ciabatta bread
2 tablespoons pickled red onions
2 tablespoons horseradish sauce
6 ounces sliced roast beef
4 slices Vermont white Cheddar cheese
cooking spray for pan

Pickled Red Onions:

Slice onions as thin as possible, I like to use the 1/8 inch setting on my mandolin.

Place the onions in a glass far. In a small bowl combine white vinegar, sugar, salt, and warm water.

Stir until the sugar and salt are dissolved.

These should rest about 30 minutes for using.

Sandwich instructions:

Split the ciabatta loaf open, spread the horseradish sauce onto the top inside of the split loaf.

Add roast beef to the bottom.

Add the pickled onions, and cheese.

Place the sandwich in the press, and cook about 3 minutes or until the sandwich is heated through.

Heat the Panini press.

If you do not have a panini press you may want to use a grill pan, and a heavy object to press the sandwich into the pan.

Some people like to wrap a brick with foil and use this as a press.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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Panera Bread(™) Blueberry Superfood Muffins

Today I have a secret recipe for some yummy blueberry superfood muffins served at Panera Bread.  These muffins are loaded with quality ingredients and of course a healthy amount of blueberries.  To make these muffins even more super, add 2 tablespoons of heart-healthy chia seeds along with the walnuts.

You can always find a great selection of delicious muffin recipes on our forum: Go Here

Enjoy!

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Panera Bread(™) Blueberry Superfood Muffins
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½ cup old-fashioned rolled oats
1 cup + 1 tablespoon all-purpose flour
¼ cup yellow cornmeal
¼ cup flaxseed meal
1 tablespoon baking powder
⅛ teaspoon salt
¼ cup sugar
1 cup walnuts
½ teaspoon ground cinnamon
3 tablespoons canola or vegetable oil
1 egg
1 cup low-fat buttermilk
2 tablespoons unsweetened applesauce
1 cup fresh or frozen blueberries

Heat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

Buzz the oats in a food processor until ground to the texture of coarse flour. Transfer them to a medium bowl and stir in the 1 cup of flour; the cornmeal, flaxseed meal, baking powder, and salt; and 2 tablespoons of the sugar. Set the flour mixture aside.

Combine the walnuts, the cinnamon, 1 tablespoon of the oil, and the remaining 2 tablespoons of sugar and 1 tablespoon of flour in the food processor; grind with short pulses until coarsely chopped. Set the nut mixture aside.

In a small bowl, stir together the egg, buttermilk, applesauce, and remaining 2 tablespoons of oil. Add this to the flour mixture and stir briefly. Fold in the blueberries just until the batter is moistened (a few lumps will remain).

Spoon the batter into the prepared muffin cups until each is two-thirds full. Sprinkle the nut mixture over top. Bake until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes.

Cool the muffins in the pan on a rack for 10 minutes. Remove them from the pan to cool completely on the rack.

Serves 12

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Until Next Time… Be Well!

Kind Regards,

Ron

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Panera’s(™) Macaroni and Cheese

Today I have a secret recipe that will show you how to make Panera’s macaroni and cheese at home.  Pasta shells are tossed in a rich white Cheddar based sauce to create an incredibly satisfying dish.  A hint of Dijon mustard gives a wonderful flavor to this pasta dish.  This works as both a side and a main dish.

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

Enjoy!

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Panera’s(™) Macaroni and Cheese
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2 cups medium shell pasta, uncooked
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon Dijon style mustard
1 tablespoon butter
1 cup grated sharp white cheddar cheese (4 ounces)
1 tablespoon chopped parsley

In a four-quart non-stick saucepan over medium high heat, place dry pasta, milk, salt, and mustard.

Bring to a simmer, stirring frequently over medium low heat until pasta is cooked and sauce has thickened, (about 20-30 minutes).

Remove pan from the heat and stir in the butter and cheese. Garnish with parsley and serve immediately.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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