tunasalad

The Cheesecake Factory French Toast Napoleon

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This past weekend I made the most delectable breakfast for my family and boy was it a hit!  If you’ve ever tried the French Toast Napoleon at The Cheesecake Factory, then you already know how rich and yummy this dish is.

They take 3 thick slices of egg bread and soak them in their signature batter then cook until golden brown.  The secret to this dish is to let the bread soak in the batter for 10 minutes.  This creates a crispy outside with a luscious velvety inside.  The addition of strawberries and glazed pecans give this dish a wonderful flavor and texture.

I’ll warn you now, this French toast is devilishly delicious and very filling!

Enjoy!

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New Secret Recipe
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The Cheesecake Factory French Toast Napoleon


2 cups French Toast Batter (see below)
6 slices egg bread or Challah bread
1/4 cup melted butter
3 cups strawberries, sliced and tossed with a little sugar
2 cups whipped cream
1/2 cup glazed pecans (readily available at most grocery stores and gourmet markets)
1 tablespoon powdered sugar
Maple syrup, heated

Dip the egg bread in French Toast Batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.

Drizzle melted butter onto a pancake grill or large sauté pan.

Place the soaked egg bread onto the oiled grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).

When the French toast is done, place one slice on the plate. Using a large spoon, sprinkle a some of the sliced strawberries over the top of the French toast, making sure to spread it close to the edge, all the way around. Place the second piece of French toast on top of the first and sprinkle more sliced strawberries over the bread, again, making sure to spread it close to the edge, all the way around. Place the last piece of French toast on top of the others. Sprinkle a little more sliced strawberries on top of the bread, but this time with a little more in the center and allowing some of the strawberries to fall randomly onto the plate around the

French toast. You can also drizzle a little juice around the edge of the French toast. Repeat this procedure with the second plate.

Garnish the French toast with some whipped cream and the glazed pecans. Sprinkle powdered sugar on top and all around the plate.

Serve warm maple syrup on the side. Bon appétit.

French Toast Batter:

4 eggs
1 cup half and half (or milk)
1 tablespoon vanilla
2 tablespoon sugar
3/4 tsp. cinnamon

Put all ingredients into a blender and blend together for a few seconds or until smooth.

Serves 2

Source: Good Day New Yor

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Chick-Fil-A Chicken Nuggets

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Sometimes it doesn’t matter how long I have slaved over the stove to prepare a great meal, there is bound to be that one guest who is difficult to please.  So today I am going to share with you one of my go-to recipes when I have a picky eater in the house.

Chick-Fil-A is known for their delicious chicken and one of my favorite items is the chicken nuggets.  Who doesn’t like nuggets?  So when I am entertaining guests, I make a small batch of Chick-Fil-A style nuggets just in case I encounter that picky person.  And of course, kids absolutely love these too.

What makes these nuggets different than what you’d buy in the frozen food section is the perfect spice combination that Chick-Fil-A uses in their breading.  This spice combination also tastes great on other chicken dishes and pork chops too.

Enjoy!

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New Secret Recipe
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Chick-Fil-A Chicken Nuggets

1 lb chicken breasts, cut into bite sized nuggets
3/4 cup bread crumbs made from dry, toasted bread
3/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon sugar
1 teaspoon Lawry’s seasoning salt
1/2 teaspoon black pepper
1 cup buttermilk
2 eggs, whisked
vegetable oil, for frying

In a large bowl, add chicken pieces and buttermilk. Allow chicken to sit in the buttermilk as long as you can (at least one hour, but preferably overnight).

Place dried bread into a food processor and process until fine.

Pulse in the flour, garlic powder, onion powder, sugar, seasoning salt, pepper and paprika.

In a large dutch oven (or deep fryer if you have one), heat 2 inches of vegetable [or peanut] oil to 350 degrees over medium-high heat.

Transfer flour mixture to a bowl and begin setting up your dipping station. Whisk eggs in a separate bowl.

Piece by piece, remove chicken from buttermilk and dredge in bread crumb/flour mixture, then egg wash, then back into bread crumb/flour mixture.

Once all pieces have been coated, you can start putting them into the hot oil. Be careful not to add too many chicken pieces to the oil, so that all pieces will cook evenly.

Cook for about 1 1/2 minutes, then flip chicken pieces over, if necessary, and cook for another 1 1/2- 2 minutes. Chicken is ready when the coating is medium golden brown.

Transfer chicken pieces to a paper towel lined plate to absorb any excess oil. Repeat with remaining chicken.

Source: The Recipe Secret Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Cheesecake Factory White Chicken Chili

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Last night I was in the mood for something spicy, so I cooked up a batch of my favorite white chicken chili.  I fell in love with this dish the first time I tried it at The Cheesecake Factory.  What I love more is how easy it is to make this chili at home — plus I think it tastes even better the next day.

This hearty chili combines chicken, white beans, roasted green chilis and a touch of cream to create a wonderfully spicy dish.  To easily roast your peppers, place them in a toaster oven on high for about 8 minutes on each side or until the skin begins to bubble.  Remove and once cool enough to handle, you can peel the skin off and remove the seeds.  Serve this chili with some steamed rice and fresh salsa.

Enjoy!

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New Secret Recipe
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Cheesecake Factory White Chicken Chili

1/2 cup Canola Oil
4 cups Diced chicken breast, uncooked
1 Tbsp Cumin
1 Tbsp Chili Powder
1 Tbsp Salt
2 tsp Ground Black Pepper
2 fl oz Canola oil
2 oz Butter
12 oz Yellow onions, 1/4 inch dice
2 Tbsp Chopped garlic
2 oz Roasted poblanos chilis, 1/4 inch dice
1 oz Green chili, 1/4 inch dice
3 oz Flour
8 cups Chicken Stock
1/4 cup Salsa verde
1 Tbsp Chili garlic paste
1 Tbsp Chipotle tobasco
1 cup Heavy cream
2 cups White beans, cooked
Pico de gallo garnish
White Rice garnish
Green onions garnish

Heat canola oil in large sauté or braising pan.

Combine chicken and spices in mixing bowl.

Lightly brown the chicken cooking until about 3/4 done. Remove chicken and set aside.

Heat additional oil and butter in pan. Sauté onions until translucent.

Add the garlic and cook for 30 seconds.

Add the poblanos and green chilis.

Add the flour, stir to incorporate, and cook for 2 minutes.

Add the chicken stock a little at a time, and slowly whip out the lumps.

Add the salsa verde, chili garlic paste, and chipotle tabasco.

Allow to come back to a simmer and add the chicken back into the pan.

Simmer for 5 minutes and add the cream and white beans stir to incorporate.

Serve and garnish with rice and with pico de gallo and green onions.

Makes 4 Servings

Source: Fox TV 35 – Orlando, FL

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Panda Express Sweet Fire Chicken

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Today I have a secret recipe for a popular spicy chicken dish at Panda Express.  This recipe is perfect for a mid-week dinner since it is super easy to prepare.

You can adjust the heat in this dish by using more or less sweet chili sauce.  You can find sweet chili sauce in the Asian section of your grocery store or you can make your own sauce by using this recipe I found here.
Enjoy!

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New Secret Recipe
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Panda Express Sweet Fire Chicken

1/2 lb Frozen Chicken Nugget pieces
1/3 cup Diced Red Bell Peppers (1/2″ x 1/2″)
1/3 cup Diced Onions (1/2″ x 1/2″)
1 cup Pineapple Chunks
1 Tbsp Cooking Oil
1/3 cup Thai Sweet Chili Sauce

Bake chicken nuggets according to package instructions.

Heat clean cooking pan and add 1 tbsp. of cooking oil.

Add red bell peppers, onions, and pineapple chunks into the pan. Cook for about 2 minutes.

Stir in sweet chili sauce and bring to a boil. Add chicken nugget pieces into pan.

Mix until all ingredients are well covered.

Serves: 2-3

Source: ABC 4 TV Salt Lake City

Until Next Time… Be Well!

Kind Regards,

Ron

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