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Panera Bread Copycat Broccoli Cheese Soup
Serves/Makes: 4
Ready In: 30-60 minutes
Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar
Directions:
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.
By now the soup should be thickened.
Pour in batches into blender and puree.
Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended.
Stir in the nutmeg.
Serve.
Serving Suggestion: Pick up some large crusty rolls to use as a bread bowl.
Panera Macaroni and Cheese
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.
Panera Spinach and Cheese Egg Soufflé
1 tube Pillsbury butter flake crescent rolls
6 eggs (keep one aside for brushing the tops of the crescent rolls)
2 tablespoons milk
2 tablespoons heavy cream
¼ cup shredded sharp cheddar cheese
¼ cup shredded Monterey Jack cheese
1 tablespoon Parmesan cheese
3 tablespoons finely chopped fresh spinach
4 slices of bacon, cooked and crumbled
¼ teaspoon salt
¼ cup shredded Asiago cheese
Preheat the oven to 375 degrees.
In a small microwaveable bowl, combine 5 eggs, milk, heavy cream, cheddar cheese, Monterey jack cheese, parmesan cheese, spinach, bacon and salt. Mix well. Microwave this mixture for 30 seconds. Stir the mixture, then continue to microwave it in 20 second intervals about 4-5 times. You want the egg mixture to get just a tad thickened. It will still be very runny and uncooked, but the fact that it is just a tiny bit thicker will help hold up the crescent roll dough when you fold it over the top.
Unroll the crescent roll dough and separate it into four rectangles. Press the perforated triangles together to make rectangles. Roll out each rectangle until it is in about a 6x6 square.
Spray four ramekins or soufflé dishes (about 4-5 inches in diameter) with cooking spray. Lay a rolled out crescent roll in each dish, with the edges hanging over the sides. Pour ? cup egg mixture on top of each crescent roll dough. Sprinkle the Asiago cheese on top of the egg mixture, diving the cheese between the 4 ramekins. Fold the crescent roll dough over top the egg mixture.
Take the remaining egg and beat it lightly in a small dish. Using a pastry brush, brush the egg on top of the crescent roll dough.
Bake at 375 for 20 minutes, or until browned on top.
I love Mac n Cheese. I’m gonna try this recipe and report the results.
Thanks
Panera Ham and Swiss Baked Egg Souffles
1 tablespoon butter, melted
1 sheet (1/2 package) frozen puff pastry dough, thawed
6 eggs
2 tablespoons milk
2 tablespoons whipping cream
1/2 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese, divided
2 ounces thick, sliced ham, cut into small cubes
1 tablespoon canned and drained pimento or mined fresh red bell pepper
Preheat oven to 375 degrees F. Brush four 3-inch ramekins with some of the melted butter, reserving the rest.
Roll the thawed sheet of puff pastry lightly with a rolling pin into a 12-inch square. Cut into four 6-inch squares. Fit one square of pastry into each of the ramekins, leaving the corners overhanging the dish.
In a medium bowl, beat the eggs well, then remove 1 tablespoon and set aside. Whisk in the milk and cream. Add the Swiss cheese and half of the parmesan cheese, stirring. Microwave in 30-second increments on high setting, stirring well after each. This should take about 3 increments to reach a soft-scrambled egg stage yet still just slightly runny. Stir in the ham and pimento.
Spoon one quarter of the egg mixture (about ¼ cup) into each ramekin and sprinkle with the remaining parmesan cheese. Gently fold the corners of the pastry loosely over the top. Brush dough with the remaining beaten egg.
Bake 25-30 minutes until the dough is golden brown and cooked through. Cool on a cooling rack for 5 minutes and remove from the ramekins, or serve in the dishes.
Notes
The puff pastry dough should not appear wet on the cut edges when it is well baked. If necessary, extend the time by 5 minutes until those edges appear completely cooked.
Souffles may be eaten immediately, served at room temperature, or stored in the refrigerator. Reheat them in the oven, not the microwave, for best results.
Copycat Panera Asiago Cheese Bread
3 1/4 cups all-purpose flour
1 package Red Star Platinum Superior Baking Yeast (2 1/4 teaspoons)
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1/4 teaspoon black pepper
1 1/4 cups milk
2 tablespoons butter
1 1/2 cups shredded Asiago cheese (divided)
For brushing on top:
1 large egg beaten
In the bowl of a stand mixer, combine 1 1/2 cups flour, yeast, sugar, salt and pepper. Put the milk in a microwave safe bowl. Add the butter. Heat the milk to 120-130 degrees so that the butter starts melting. Make sure the temperature is just right so that it is warm enough to activate the yeast, but not kill it. Stir the milk mixture into the flour mixture and mix on low speed using the paddle attachment until smooth. Add in 1 1/4 cups shredded cheese and mix just until combined.
Gradually add in 1 3/4 cups flour to make a soft dough. Knead in the stand mixer with the dough hook for 5 minutes.
Spray a bowl with cooking spray. Add the dough to the bowl, then turn the dough over so the cooking spray coats both sides of the dough. Cover the bowl and allow the dough to rise in a warm place until it is double (anywhere from 1-2 hours).
After the dough is doubled, punch it down and form it into two loaves. Place the loaves on a baking sheet that has been sprayed with cooking spray. Cover the loaves and allow them to rise again until doubled, which will take 30-45 minutes.
Preheat the oven to 375 degrees.
Make 3-4 cuts in the top of the loaves with a serrated knife. Brush the tops of the loaves with the beaten egg and then sprinkle the remaining cheese on top. Bake for 30-35 minutes until lightly browned.
Panera Bread Broccoli Cheddar Soup Copycat
1/2 stick of butter (1/4 cup)
1/2 of a medium yellow onion, chopped
2 cloves garlic, minced
2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
2 bay leaves
1 large carrot, peeled and chopped small
4 cups broccoli florets (about 1 head)
2 1/2 cups grated cheddar cheese (about 8 ounces)
Salt and Pepper to taste
Bread Bowls (Recipe Here!)
Cook the butter, onion, and garlic on about medium heat until tender.
Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened.
Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper and serve in bread bowls.
Note: In the old post, I pureed it. You can do that if you want.
Panera Bistro French Onion Soup
Classic French onion soup. Onions are sliced thin and then caramelized, which allows them to become sweet. They are then added to the heated stock. A little red wine is also be added to the stock to yield a richer flavor; topped with a toasted crouton, and then is layered with swiss (typically gruyere) cheese.
4 sweet onions, sliced
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon thyme
1/2 teaspoon basil
4 cans sodium reduced beef broth
1/4 cup sherry
1 tablespoon balsamic reduction
cheese croutons
shredded gruyere and asiago, for garnish
In a large pot, saute sliced onions with the butter and olive oil.
Add the sugar as this will help caramelize.
Cook for 20-30 minutes until nicely browned. Add the thyme, basil, and season with salt and pepper, to taste. Cook for 1 minute.
Add the beef broth and let simmer for 30 minutes. Add the sherry and the vinegar. Simmer for additional 5 minutes.
Pour into individual bowls. Garnish with croutons and cheese. Serve immediately. If you would like melted cheese, broil the soup for a minute.
Panera Baked Potato Soup
5 russet potatoes
4 cans chicken broth
1 teaspoon thyme
1 teaspoon basil
9 strips thick cut smoked bacon, cooked until crisp
2 cups whole milk
1 tablespoon freeze dried chives
4 tablespoons cornstarch
6 tablespoons whole milk
salt and pepper, to taste
cheddar cheese, for garnish
green onions, for garnish
In a large pot, simmer the potatoes in the chicken broth with the thyme and basil until tender, but not falling apart.
Add the crumbled bacon, whole milk, and chives. Season with salt and pepper, to taste.
Bring to a simmer.
Mix the cornstarch with the 6 tablespoons of whole milk.
Add the cornstarch mixture and stir until thickened. Simmer again.
Serve each bowl topped with cheddar cheese and green onions.
Panera Cream of Chicken and Wild Rice Soup
1 cup long grain rice
1/2 cup wild rice
1 cup celery, diced
1 medium onion, diced
1 cup carrots, diced
1 tablespoon olive oil
1 cup cooked chicken
1 teaspoon thyme
2 cans chicken broth
2 tablespoons cornstarch
4 tablespoons water
2 cups whole milk
Cook the rice separately and according to the package instructions.
In a large pot, saute the diced celery, onion, and carrots in olive oil until the onion is translucent. Add the thyme and season to taste with salt and pepper. Stir for 1 minute, then add the chicken broth and simmer for 20 minutes.
Add the milk and bring back to a simmer.
Stir together the cornstarch and water. Add the mixture to the soup. Let simmer until slightly thickened, stirring.
Add the rice and chicken to heat through. Serve immediately or refrigerate.
Panera Bread Bowls
1 1/2 cups warm water (Between 105ºF and 115ºF, hot enough to keep your finger in comfortably)
2 tablespoons instant dry yeast
1 tablespoon white sugar
3 1/2 cups bread flour
1 teaspoon salt
spray bottle
Combine the water and yeast. Let sit for a couple minutes. Add the sugar and flour and knead for 10 minutes by hand or with stand mixer with dough hook attachment. Add the salt.
Cover with a damp cloth and let rise in a warm place for about half and hour.
Preheat the oven to 500ºF. Divide the dough into three lumps. Stretch each one into a tight ball, pinching the bottom with your fingers and sealing it off by twisting it on the counter.
Place on a greased baking sheet. Score the top and sprinkle with some salt. Spray with a spray bottle of water and allow to rise 15 more minutes.
Place in the oven. After 2 minutes, open the oven, spray the bread bowls with the spray bottle and turn the heat to 425ºF. Continue to bake 18 more minutes or until done.
To cut the bread bowls, use a knife to cut a circle directly downwards, then pull it out.
Panera Ciabatta Bread
for the overnight sponge:
1 teaspoon active dry yeast
1/2 cup whole milk, heated to warm (105°-115°F)
1 1/4 cups cool water
1 cup sourdough starter*
2 cups unbleached all-purpose flour (Bob’s Red Mill is my favorite for breads)
for the dough:
2 cups unbleached all-purpose flour (again, Bob’s Red Mill is pretty awesome) + 1 cup more for additions (you won’t need that much, but it’s nice to have on hand)
1 tablespoon sea salt
1 tablespoon olive oil
1/4 cup cornmeal
2/3 cup (or so) all-purpose flour for the work surface
*so, as you read above, this is my first time making a successful sourdough starter, and I couldn’t be more thrilled. I tried one from this very book, actually, and it was weird and terrible. I asked for help on Facebook, and Facebook swept me up in its wings. So many lovely people responded, all of whom know way more about bread than I do, and they directed me to this starter recipe: it worked beautifully, and I have yet to kill it. Which is amazing. If you have your own starter, obviously use it here. If you don’t, this one comes highly recommended, by me and by a swarm of others. So make your starter and let it…er…start, and away we go.
Make the sponge:
In a large bowl, dissolve the yeast into the warm milk and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the water, sourdough starter of your choosing, and bread flour, mixing until everything is homogenous. Cover the bowl with plastic wrap and let stand overnight at room temperature.
Make the ciabatta:
Remove the plastic wrap from your sponge and transfer to the bowl of a stand mixer fitted with the dough hook attachment (or, alternatively, do this by hand if you have a specific way you normally make bread). Add the flour, salt, and oil; knead on low speed until soft and springy, about 7 minutes. See my note below on adding additional flour, and remember to scrape the bowl down periodically with a plastic scraper.
Note: I watched this the entire time, and needed to add a little bit more flour as it went; it shouldn’t clean the sides of the bowl, necessarily, but it should come off of it a little bit and smooth out. I added 1/2 cup more as it was kneading, and felt like that was perfect. You add more or less as you see fit, but don’t make it too dry. Aim for “not sticky oozy glob.”
Remove the bowl from the stand mixer and give it one more scrape-down to catch the sides. Use your hands to incorporate any side leftovers, and cover the bowl with plastic wrap. Place in a warm spot in your kitchen and let rise for about 3 hours; it should double in bulk. Alternatively, you can place the bowl in the fridge overnight, which is what I did, and it turned out beautifully. The chill on it makes it easier to work when you shape the loaves, so you pick. I think if you’ve done ciabatta before, you’re prepared for how soft and sticky it is. If you haven’t, I would recommend the refrigerator/overnight method first.
When your dough is ready, sprinkle two half-sheet pans generously with cornmeal.
Cover your work surface with that heap of flour (2/3 cup) and use your pastry scraper to turn the dough out of the bowl onto the prepared surface. Cut the dough into two equal pieces with a large, sharp knife.
Sprinkle a little more flour over top your two dough halves while you gently shape each piece outward into long, flat rectangles, about 6 inches by 16-18 inches in total size. Carefully pick up each loaf by weaving it over your hands and transfer it to the center of the prepared pan.
Cover the loaves loosely with two clean kitchen towels (1 each) and leave them to rise in a warm place in your kitchen until soft and puffy, 1 1/2 to 2 hours.
When ready to bake, place your oven racks in the middle and lower third of your oven, and preheat to 450°F.
Place your bread into oven gently, and bake until they are lightly browned and sound hollow when tapped, about 18-20 minutes. Transfer to wire racks to cool completely before serving. That part, yes, will be difficult.
Makes two really big loaves; ones which you could use for slicing and serving as an appetizer with flavored olive oil, toasting for crostini or bruschetta, or making breakfast sandwiches much like the Mediterranean egg sandwich coming up next.
Panera Turkey, Apple & Cheddar Sandwich
4 slices marble rye bread
2 slices romaine lettuce
2 ounces roasted turkey meat
2 ounces white Cheddar cheese, sliced
1/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1 teaspoon honey
1/2 cup broccoli slaw mix
1/4 cup dried cranberries
1/4 cup chopped pecans
1 Gala apple, thinly sliced
In a bowl, combine slaw mix, cranberries, and pecans.
In a separate bowl, combine greek yogurt, lemon juice, vinegar, and honey. Pour over the slaw mix. Stir to combine.
Assemble sandwich: On one slice of bread, layer turkey, lettuce, cheese, and slaw. Top with apple slices and second slice of bread. Cut in half and enjoy!
Panera Bacon Turkey Bravo Sandwich
Special Sauce:
1 cup mayonnaise
½ cup ketchup
2 tablespoons lemon juice, freshly squeezed
½ teaspoon dried mustard
1 teaspoon Worcestershire sauce
Dash of hot sauce, more or less to taste
Sandwich fixings:
1 loaf herbed parmesan focaccia
6 tomato slices
Romaine lettuce
Thinly sliced turkey
12 slices bacon, cooked
6 slices smoked gouda
Take two pieces of focaccia and spread on the special sauce.
On top of one piece of bread layer lettuce, turkey, bacon, tomato and cheese!
Top with the other slice of bread!
Notes
The recipe is made for 6 servings, but can be easily scaled down to just one or a couple sandwiches!
Panera Tuna Salad Sandwich
1 can drained Tuna
1½ tsp Mayonnaise
1 tsp Sweet Relish
¾ tsp Dijon Mustard
Salt and Pepper to taste
Honey Wheat Bread
lettuce
Sliced Red Onions
Sliced Tomatoes
Mix tuna, mayonnaise, relish and mustard in a bowl.
Refrigerate for at least 15 minutes.
Serve on honey wheat bread with leaf lettuce, slice red onion and sliced tomato.
Panera Extinct Sandwich
4 slices marble rye bread
2 slices romaine lettuce
2 ounces roasted turkey meat
2 ounces white Cheddar cheese, sliced
1/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1 teaspoon honey
1/2 cup broccoli slaw mix
1/4 cup dried cranberries
1/4 cup chopped pecans
1 Gala apple, thinly sliced
In a bowl, combine slaw mix, cranberries, and pecans.
In a separate bowl, combine greek yogurt, lemon juice, vinegar, and honey. Pour over the slaw mix.
Stir to combine.
Assemble sandwich: On one slice of bread, layer turkey, lettuce, cheese, and slaw.
Top with apple slices and second slice of bread. Cut in half and enjoy!
Panera Mediterranean Veggie Sandwich with Pesto Hummus
Pesto Hummus:
1 can chickpeas, rinsed and drained
3 tbsp. lemon juice
3 cloves garlic
1 1/2 tbsp. tahini
1/2 tsp. salt
3 tbsp. extra virgin olive oil
Pepper, to taste
1/2 cup (packed) fresh basil leaves
1/4 cup pine nuts, lightly toasted and cooled
2 tbsp. water (more or less as desired for consistency)
Feta cheese
In a food processor, combine all the ingredients. Add water slowly until desired consistency is reached.
Sandwich:
Spread tomato basil bread with Pesto Hummus on both sides.
Top with lettuce, red onions, tomatoes and cucumbers. Add feta.
Panera Bread Steak & White Cheddar Panini
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 white Cheddar cheese
cooking spray for pan
Pickled White 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.
Panera Frontega Chicken Panini
1/4 cup mayonnaise
1 chipotle pepper in adobo sauce + 1 or 2 teaspoons sauce
4 focaccia buns (or 1 loaf focaccia bread, cut into quarters)
2 chicken breasts (12-14oz total,) cooked then shredded
8oz mozzarella ball, sliced
1 tomato, sliced
1/2 small red onion, sliced
10-12 fresh basil leaves, chopped
extra virgin olive oil or nonstick spray
Add mayonnaise, chipotle pepper, and adobo sauce to a mini food processor bowl then process until smooth. Alternatively, chop pepper up very fine then stir with sauce into mayonnaise.
Spread chipotle mayo onto tops and bottoms of buns then layer on shredded chicken, tomato, red onion, mozzarella cheese, and fresh basil. Press in panini press over medium-high heat until cheese is melted and bread is crisp. Serve immediately.
Panera Fuji Apple Chicken Salad
2 boneless, skinless chicken breasts pounded to half inch thickness
1 teaspoon seasoning salt
6-8 cups mixed greens
2 medium tomatoes, cut into wedges
¼ red onion thinly sliced
¾ cu pecan halves
½ cup gorgonzola or blue cheese crumbles
2 cups apple chips
1 cup fuji apple salad dressing
Season chicken breasts with seasoning salt and cook on both sides for 3-4 minutes each in a greased skillet or pan over medium heat. Cut into pieces and set aside.
In a large bowl toss together mixed greens, tomatoes, sliced onions, and chicken. Sprinkle pecans, cheese crumbles, and apple chips on top. Serve with fuji apple dressing.
Panera Chicken Strawberry Salad
Dressing:
½ cup orange juice, freshly squeezed
¼ cup water
2 tsp. distilled vinegar
½ tsp. stevia or granulated sugar
2 tsp. Poppy seeds
1 dash salt
Salad:
8 oz chicken
4 cups romaine lettuce, chopped
½ cup strawberries, diced
½ cup blueberries
1 orange or Mandarin orange, peeled,cut into pieces
¼ cup pineapple, sliced into thin pieces
2 Tbsp walnuts, roughly chopped
½ cup poppy seed dressing
For Salad Dressing: In a bowl, add all the ingredients and whisk together until combined. Makes ¾ cups
For Salad: Marinate chicken in ¼ cup poppy seed dressing for 1 - 4 hours.
Heat grill to medium. Cook chicken for about 7 minutes per side until no longer pink.
Meanwhile on two plates, evenly dived the lettuce, strawberries, blueberries, orange, pineapple and walnuts. Add 4 oz chicken to each plate.
Top with 2 Tbsp. of poppy seed dressing to each salad.
Panera Bread Green Goddess Cobb Salad
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 raicchio 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.
Panera Orchard Harvest Salad
1 bag pre-washed romaine lettuce
1 bag pre-washed baby spinach
4 medium chicken breasts
For the chicken marinade:
3 Tablespoons soy sauce
2 teaspoons brown sugar (or agave nectar, or honey)
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
For the dressing:
1/2 cup rice vinegar
1/4 cup sugar
2 tablespoons canola oil
1-1/2 teaspoons sesame oil, toasted in a dry skillet over medium heat until golden brown
1/2 teaspoon salt
pepper
1/2 teaspoon sesame seeds, toasted
Salad toppings:
Chopped cilantro
1/4 cup sliced almonds
Baked or fried wonton strips
Sesame seeds
For the chicken: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices.
For the dressing: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine.
Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings.
Panera Wild Blueberry Muffin
for the topping
1/3 c. coarse (or raw) sugar
1/3 c. all-purpose flour
4 T. unsalted butter, cold and cut into four pieces
for the muffins
1 1/2 c. all-purpose flour
3/4 c. granulated white sugar
2 t. baking powder
1/2 t. salt
1/3 c. vegetable oil
1 large egg
old-fashioned buttermilk (see directions for measurement)
2 t. vanilla extract
1 c. frozen wild blueberries
Preheat oven to 400 degrees. Line one 6-cup jumbo muffin pan with paper liners.
In a small bowl, combine the coarse sugar, 1/3 cup flour and cold butter. Using a pastry cutter, mix the topping well, until it is fine and crumbly. Store in refrigerator while making muffin batter.
In a large bowl, whisk together the 1 and 1/2 cups of flour, sugar, baking powder and salt. In a 1-cup glass measuring cup, measure the oil and add the egg. Whisk together. Pour in enough buttermilk until liquid is 8 fluid ounces… a little more than 1/3 cup of buttermilk. Add the vanilla and whisk again.
Pour the wet mixture into the dry mixture and stir gently with a wooden spoon or spatula until just a few streaks of flour remain. Add the blueberries and mix gently until evenly distributed in the muffin batter.
Divide batter evenly between 6 muffin cups (about 1/2 cup batter each). Sprinkle the top of each muffin generously with the topping.
Bake muffins on the center rack of oven for 28 - 30 minutes, or until toothpick inserted in center of muffin comes out clean. Allow to cool completely. Store in an air-tight container for up to 2 days.
Panera Buttery Shortbread Cookies
8 ounces (2 sticks) butter, room temperature
2 cups cake flour (you can use all purpose but cake flour makes a much softer cookie)
3/4 cup confectioners’ sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Combine all ingredients; use hands to knead until ingredients are blended. Press dough into ungreased pans. Before baking, mark rectangle cookie lines with knife to get the authentic Panera shortbread cookie look!
Bake at 325 degrees F for about 20 minutes, or until lightly browned. Don’t over bake!
Watch out, these are melt in your mouth addictingly ( a word I just made up) good!
Note: If you like a sweeter shortbread cookie try the frosting recipe below, very similar to Panera’s shortbread cookie frosting recipe:
1 1/2 cups powdered sugar
1 stick unsalted or salted butter depending on your taste ( I prefer salted) softened
2 Tbsp Milk ( Whole, Skim, 2%) any will work just fine.
2 tsp Vanilla Extract
Combine Ingredients.
Whip for 30 seconds on low, then crank it up to high speed for 1 1/2 to 2 minutes.
Add food coloring and spread over cookies,
Panera Toffee Crunch Cookies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (two sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chopped Heath Bar pieces (about eight regularly-sized 1.4 ounce bars) — I used my food processor to chop these bars
In a large mixing bowl, sift together flour, salt, and baking soda and set aside.
In a mixer, beat together the butter and sugar. Beat in eggs, one at a time, and add vanilla.
Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended.
Cover and chill cookie dough for an hour.
Preheat oven to 350 degrees, and line cookie sheet with your trusty Silpat (or parchment paper).
Roll chilled cookie dough into small, two-inch diameter balls. Be sure to leave a bit of space between each ball of dough, as they tend to spread while baking.
Bake for 10 to 12 minutes, until the edges are just beginning to brown (cookies may appear underbaked).
Remove from oven and let cool on baking sheet for a couple of minutes, then cool completely on a wire rack.
Panera Cobblestone Muffins
For the Dough:
4 eggs
1 cup granulated sugar
1 tsp kosher salt
2 cup skim milk, warmed
4 oz butter, melted
7 cup flour, divided
2 pkg (0.25oz each) quick rise yeast
For the Coating:
3/4 cup butter, melted
1 cup brown sugar
1 cup granulated sugar
1/4 cup cinnamon
For the Filling:
2 apples, cored and diced (I leave skin on)
1/2 cup raisins
1/2 cup golden raisins
For the Icing:
1 cup powdered sugar
2 Tbsp milk
In large mixing bowl, mix together yeast with warmed milk. Add in the eggs, sugar and salt. Continue to mix in the melted butter and 3 cups flour. Add remaining flour until combined, trying not to over mix. Turn dough out into a greased bowl, cover and let rise until doubled in size.
Line large muffin cups with liners or parchment paper. Put melted butter in one bowl, and combine brown sugar, sugar and cinnamon in a separate bowl. Pinch off 2 Tbsp sized balls of dough, roll into a ball. Drop dough into melted butter, then into cinnamon sugar mixture. Place in bottom of muffin cup. Repeat until you have 3 balls in bottom of each cup.
In small bowl, mix together raisins with apples. Place a tablespoon of filling onto dough balls. Repeat making dough balls by adding 4 balls to the top of each muffin. Again, sprinkle with 1 Tbsp of raisin/apple filling. When all muffins are ready, bake in a 350 degree oven for about 25 minutes.
Remove and allow to cool. In small bowl, whisk together powdered sugar and milk. Drizzle over muffins and enjoy!