Category: RESTAURANT

COOKING THURSDAY ~ COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ 2026 BLOG 365.15A

The best part of APPLEBEE”S oriental chicken salad is dressing! The salad components can be changed up to anyone’s liking, but are second to the tasty dressing. This is my version of their tasty dressing. I reserev the right to keep tweaking it to perfection 🙂

COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ serves 4 ~ adapted from Sweet Basil 

CHICKEN
4 Frozen Chicken Strips, baked **

  • Cook the chicken according to taste.
4 Frozen Chicken Strips
  • Set aside.

DRESSING
1/4 cup Duke’s mayonnaise
2 tablespoons QUALITY apple cider vinegar
2 tablespoons QUALITY honey
1-2 tablespoon sugar
1 teaspoon Dijon mustard
scant 1/8 teaspoon sesame oil
Pinch ground ginger
FRESH ground sea salt and black pepper

  • In a blender, add all ingredients and blending until smooth.
  • Store in a mason jar Store in the refrigerator until serving.

SALAD
2 cups rotisserie chicken pieces or fried chicken pieces
2 cups chopped romaine lettuce
1 cup chopped iceburg lettuce
1/2 cup matchstick carrots
1 cup chopped Napa cabbage
1 cup chopped red cabbage
1 small bunch green onion, thinly sliced
2 tablespoons Sliced Almonds
1/4 cup Chow Mein Noodles, optional

ASSEMBLY

  • In a large bowl, toss the lettuces, cabbages, onions and carrots.

  • Slice chicken into thin strips.
  • Top with almonds and chow mein noodles, then the chicken pieces.
  • Drizzle with dressing.
  • Serve immediately.

NOTES: **OR scratch made fried chicken strips or grilled chicken strips

OLIVE GARDEN COPY CAT CHICKEN ALFREDO Ala SLOW COOKER ~ BLOG 365.308

Super easy, but extra flavorful copy cat Olive Garden Chicken Alfredo.

OLIVE GARDEN COPY CAT CHICKEN ALFREDO Ala SLOW COOKER adapted from The Magical Slow Cooker
1 1/2 pounds boneless, skinless chicken breast
16 ounce bottle Olive Garden Italian dressing
1/4 cup FRESH grated parmesan cheese
FRESH ground black pepper, to taste
8 ounces cream cheese, cubed and at room temperature
16 ounces penne pasta, prepared per package directions just as slow cooking time is done
8 ounces Le Seur peas, drained
1/4 cup Parmesan cheese

  • Add the chicken breasts to the slow cooker in a single layer.
Pour over the Italian dressing over the chicken.
  • Sprinkle over the parmesan cheese and pepper.
Place the cream cheese cubes on top.
Cover and cook on LOW for 5-6 hours.
  • Gently and slightly shred the chicken into the dressing and cheese sauce.
  • Fold in peas and cook 5 more minutes.
  • Drain pasta well and fold into chicken mixture. 
  • Sprinkle with Parmesan cheese.
  • Serve and enjoy!


NOTE: Olive garden dressing is high in sodium and can be a bit salty. If you prefer, choose a lower sodium dressing.

MORTON’S CHICKEN CHRISTOPHER ~ BLOG 365.212

MORTON’S CHICKEN CHRISTOPHER adapted

Buttery rich garlic sauce over crispy tender boneless chicken makes this the PERFECT recipe that’s as delicious for company as it is a weeknight family dinner.

SCRUMPTIOUS is the only word necessary to describe this recipe. I’ve only slightly adapted their original recipe to our likes.

CHICKEN
4 boneless, skinless thin cut chicken breasts
1/2 cup WONDRA flour
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and black pepper
2 LARGE eggs, lightly beaten
1 cup FINE breadcrumbs
3 tablespoons butter
3 tablespoons avocado oil

  • Generously season both sides of chicken with salt, pepper, garlic powder, and onion powder.

  • Dredge chicken in flour, followed by beaten eggs and then bread crumbs.
Heat the oil and butter in a large skillet over medium heat.
  • When butter is melted and sizzling, add the chicken breasts to the pan, cooking 4–5 minutes on each side until golden brown and fully cooked through.
  • Remove the chicken and set it aside, keeping it warm.

SAUCE
4 tablespoons butter
1/2 cup thin sliced green onions
3 garlic cloves, minced
½ cup homemade chicken broth
Juice of 1 LARGE lemon
2 tablespoons heavy cream
1 tablespoon chopped parsley, for garnish

  • 
In the same skillet, melt the remaining 4 tablespoons of butter.
  • Add the sliced green onions, minced garlic and sauté 1–2 minutes until fragrant.
  • Stir in the chicken broth and lemon juice, simmering 2–3 minutes.
  • Add the heavy cream and stir until the sauce thickens slightly.
  • Place the cooked chicken breasts on a serving platter and pour the garlic butter sauce over the top.
  • Garnish with fresh parsley for a pop of color and flavor.
  • Serve immediately over mashed potatoes or buttered noodles to soak up the sauce.

SWEET CORN TOMALITOS ~ BLOG 366.166

SWEET CORN TOMALITOS

Sweet Corn Tomalitos, a Chevy’s copycat recipe tastes just like the scoop of corn bread cake served along with their entrees.
  
6 tablespoons butter, softened)
1/2 cup masa harina (Mexican corn flour)
1/4 cup water
14 ounces QUALITY canned cream style corn
1/3 cup corn meal
1/3 cup sugar
2 tablespoons WHOLE milk
1/4 teaspoon sea salt
1/2 teaspoon QUALITY baking powder

  • Preheat oven to 350°.

  • In a medium bowl beat butter until creamy.
  • Add the corn flour and water, beating JUST until well mixed.
  • Add corn mixture into the butter mixture.

  • Add corn meal, sugar, milk, salt and baking powder, stirring to combine well.

  • Pour batter into an ungreased 8×8-inch baking pan.
  • Smooth batter and cover with aluminum foil.
  • Place pan in a 9×13 inch baking dish that is filled 1/3 of the way with water. Pretend you’re baking a cheesecake 🙂
  • Bake for 50 to 60 minutes until JUST set.
  • Allow to cool for 10 minutes.
  • Use an ice cream scoop or dough scoop for easy removal from pan.


SWEET CORN TAMALE CAKES ~ BLOG 366.65

This is a CHEESECAKE FACTORY copy cat recipe that makes a WONDERFULLY delicious appetizer OR a main dish that no one can resist!

SWEET CORN TAMALE CAKES
SALSA VERDE
2 RIPE tomatillos, roughly chopped
4 ounce can chopped green chiles, drained REALLY well
2 green onions sliced thin
2 tablespoons FRESH cilantro, roughly chopped
1 ½ teaspoon sugar
¼ teaspoon ground cumin
FRESH ground sea salt and black pepper, to taste

  • Combine all ingredients in a food processor. Pulse until combined, but still a little chunky.
  • Transfer to a small bowl, cover, and chill for AT LEAST 1 hour.

PICO DE GALLO
1 LARGE Roma tomato, diced
2 tablespoons minced red onion
1 tablespoon FRESH minced cilantro
½ teaspoon lime juice
FRESH ground sea salt and ground pepper, to taste

  • Place all ingredients in a small bowl and toss.
  • Cover and chill for at least 1 hour.

SOUTHWESTERN SAUCE
½ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
½ teaspoon sugar
½ teaspoon chili powder
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
¼ teaspoon onion powder
⅛ teaspoon garlic powder

  • Add all ingredients to a small bowl and mix until well combined.
  • Cover and chill for at least 1 hour.

CORN CAKES
1 ½ cup frozen sweet corn
½ cup butter softened to room temperature
3 tablespoons sugar
⅛ teaspoon salt
½ cup corn masa harina flour or corn meal
2 tablespoons AP flour
1 ½ tablespoon avocado oil

  • Add 1 cup of the frozen corn to a food processor until it’s coarsely pureed.
  • Add the pureed corn, softened butter, sugar, and salt to a medium bowl, mixing until combined.

  • Add masa and flour and mix until no flour streaks remain.
  • Add the remaining ½ cup of frozen corn kernels, and mix until corn is evenly distributed.
  • 
Measure ½ cup portions of the mixture and use your hands to form them into 3-inch wide patties.

  • Add the avocado oil to a large skillet and preheat over medium-low heat.
  • Add the patties to the skillet and cook 5-7 minutes until golden brown.
  • Flip and cook the other side 5-7 minutes more until golden brown.


GARNISHES
Sour cream
Avocado, diced
Fresh cilantro, chopped

ASSEMBLY

  • Add the salsa verde to your platter and spread it evenly.
  • Heat the platter in the microwave for 1 minute.
  • Place the corn cakes on the warmed salsa verde.
  • Distribute the Pico De Gallo and Southwestern Sauce evenly over the top.
  • Dollop with sour cream, and garnish with chopped avocado and cilantro.
  • Serve immediately.


SALSA VERDE HALIBUT ENCHILADAS ~ BLOG 365.115

I HAD to replicate this amazing recipe we had at the McKenzie Brewing Company formerly known as Steelhead Brewing Company while on a recent trip. These Halibut Enchiladas with their Salsa Verde on a creamy, tender bed of pinto beans were literally orgasmic.

SALSA VERDE HALIBUT ENCHILADAS serves 4 (8 enchiladas)

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
4 – 4 to 6 ounce Alaska Halibut fillets
1 tablespoon avocado oil
1 LARGE can (18 ounce) green salsa sauce
1 SMALL can diced green chiles (mild, medium or hot, to taste)
8 – 8-inch corn or flour tortillas
8 ounces Monterey Jack cheese
1 cup chopped tomatoes
1/2 cup chopped cilantro
2 cans (15 ounces each) seasoned pinto beans, drained WELL

  • Blend garlic salt, lemon pepper, chipotle chili pepper and cumin together.
  • Sprinkle on all sides of halibut to season.
  • Heat oil over medium heat in large skillet.
  • Sear halibut JUST until fish is opaque throughout.
  • Cool slightly and then into chunks when cool enough to handle.
  • Preheat oven to 400°.
  • Pour and spread 3/4 cup of the salsa verde sauce on bottom of a 9×13-inch pan.
  • Heat a large saucepan to medium-high, adding remaining green sauce and chiles.
  • Cook 2-3 minutes, stirring occasionally until warmed through.
  • Spread pinto beans evenly in the bottom of your baking dish.
  • One by one, dip the tortillas in the sauce, divide halibut chunks evenly among tortillas, sprinkle with 1 tablespoon cheese; roll up and place enchiladas snugly side by side in the baking dish on top of the pinto beans.
  • Pour the remaining sauce over the enchiladas and beans.
  • Sprinkle with remaining cheese.
  • Top with chopped tomatoes.
  • Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through.
  • Sprinkle on cilantro when serving.