Red Robin's Special Seasoning

I know this is a simple little recipe. I thought I would share it after reading Christina's Blog about her love for Red Robin. You can buy the seasoning from them but why when you can make it yourself! You can probably tell by now that I love getting clone recipes from restaurants. I love to eat out but can not afford to do it as often as I would like. Soulution..find the clone recipes!

3 T salt
2 t chili powder
1/4 t ground cumin
1/4 t ground black pepper
1 T instant tomato soup mix (knorr tomato with basil is the best)

Combine all of the ingredients in a small bowl and stir well. Store in a covered container.

Makes 1/3 cup

Orange Ice

This is a family recipe from my great-grandma Madsen. She got the recipe from her neighbor and I've eaten it every summer growing up since I can remember. Whenever I watch Little Women and Jo is eating slush at the dance with Laurie, it makes me think of it. I'm not sure why, but it's so refreshing and just delicious.

I remember I made it in college once at the Riv. And the weekend I almost broke up with Todd, I hung out with Carissa, and Kelli. And we sat on my balcony eating the slush until we went to find the glowing red grave. So if for no other reason, make it for breaking up with jerks named Todd! (Right Celeste?)

And for the record, it makes a lot. Enough to fill an icecream bucket. If you want to halve it or quarter it, go for it!

Orange Ice
(Carolyn Robertson)

4 cups sugar
8 cups water
4 cups orange juice
1 ½ cup lemon juice

Boil sugar and water 5 minutes. Add orange and lemon juice. While freezing, break up continuously. (Otherwise, when it'll be a giant icecube. And then you can just scrape it to serve.)

Satay Chicken with Peanut Sauce

I absolutely fell in love with this little Thai restaurant over by BYU (Thai Ruby) and I've been searching for a satay chicken and peanut sauce recipe that can compete with theirs. This peanut sauce recipe is very close to theirs but the satay chicken is different. Still good though!! And to think, I found it my very own Betty Crocker's Cookbook! Warning: You have to love Thai food to appreciate the peanut sauce...I put it on everything!!

* If you use bamboo skewers, soak in water for 30 min. before use so they don't catch fire!!

Satay Chicken

3 Tbls. lime juice
1 tsp. curry powder
2 tsp. honey
1/2 tsp. ground corriander
1/2 tsp. ground cumin
1/8 tsp. salt
2 cloves garlic chopped
1 pound boneless skinless chicken breasts
cut into 1 inch cubes

Mix all ingredients except chicken. Place chicken in a bowl with a lid and pour marinade over. Stir or shake to coat. Cover and refrigerate 2 hours, stirring occasionally.
Set oven to broil. Thread chicken on skewers and place on cookie sheet that has been sprayed with cooking spray. Broil for 4 min. Brush with marinade and turn. Broil for 4-5 min. longeror until no longer pink.


Peanut Sauce

2/3 c. vanilla yogurt
1/4 c. creamy peanut butter
1/4 c. coconut milk
1 Tbls. soy sauce

Beat with a wire whisk and serve with satay chicken.

Homemade waffles

I know what you are thinking, why make the batter when the store bought batters are cheap and taste good. You have to try this recipe, I love it!!!! I will never buy store bought waffle batter ever again. They really impress family or company as well! Enjoy

1 1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons vegetable shortening
1/2 cup half and half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla extract

Combine flour, salt, and baking soda in a medium bowl. Stir to combine

Lightly beat the egg in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half and half, milk, buttermilk, and vanilla. Mix well.

Add the wet mixture to the dry mixture while beating. Mix only briefly so the waffles are not tough. It will be a little lumpy.

Cover and chill overnight. You can use right away, although it really is better if chilled overnight.

Remove batter from fridge while waffle iron is heating up. Grease the waffle iron. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes.

Makes 6 waffles

Spinach Dip

Hello, yes I am still alive! I have had no computer for a few weeks so I am a little behind on all the fabulous recipes shared!!!

I thought I would share this one because it is a summer favorite of mine. The recipe is supposed to taste identical to the restaurant "Houston's ". I have never been to Houston's but the recipe is restaurant worthy!

One 12 -ounce box frozen chopped spinach, thawed
1/2 cup chopped canned artichoke hearts (not marinated)
1 tablespoon chopped white onion
1/4 cup heavy cream
1/4 cup sour cream
1 1/4 cups shredded Monterey Jack cheese
1/3 cup grated Parmigiano- Reggiano cheese (do not sub any other cheese, it's not as good)
1/4 teaspoon garlic salt

Mix together the spinach, chopped artichoke hearts, and onion in a microwave-safe bowl. Cover the bowl with plastic wrap, then cut a small slit in the center of the wrap so that steam can escape. Microwave on high for 4 minutes. Keep spinach covered while you prepare the cream sauce.

Combine cream, sour cream, Jack cheese, grated Parmigano- Reggiano cheese, and garlic salt in a medium sauce pan over med/low heat. Heat this up slowly for about 10 minutes or until the sauce reaches a simmer and thickens. Do not let the mixture boil.

Add the spinach mixture to the sauce and continue to heat on med/low. Cook for about 10 more minutes or until the mixture reaches a thick dip like consistency. Pour into a bowl and serve with tortilla chips, crackers or bread for dipping! also like to sprinkle cheese on top and bake until the cheeses are melted! YUM!

Fresh Strawberry Pie

1 quart strawberries (set aside 1 cup for another use)
3/4 cup water
1 cup sugar
3 TBS corn starch
1 tsp. lemon juice
2 1/2 TBS. strawberry jello

Wash and drain berries. Crush the 1 cup of berries for the glaze. (I usually use a fork to mash them) Simmer crushed berries and water for 3-4 minutes. In another bowl combine sugar, cornstarch and jello. Add to cooked fruit and cook until it is thick (like jelly) and it is clear. (When you first combine them all it is a cloudy red color, cook until it is a clear red color.) Add lemon juice, set aside to cool slightly. Slice remaining berries into baked pie shell. Pour glaze over berries in pie shell. Chill overnight and serve with whipped cream.


NOW, you need to know that it took me 3 or 4 times to really get this down. The hardest part is not burning the gelatin, and also not under cooking it. If you over cook it, it is hard as rock when it sets up. Under cooked, it still tastes great but will be basically liquid with strawberries. (still edible though!) Good luck!

Destiny's Brownies

Preheat oven to 350*
Beat: 2 eggs
1 cup sugar
1/4 tsp. salt
1 tsp. vanilla
Add: 1/3 cup oil or shortening (applesauce for healthier version)
2 squares bitter chocolate (unsweetened baking choc.)
3/4 cup flour
Pour into greased 8" or 9" square pan
Bake @ 350* for 20-25 minutes.

(I usually double the recipe and bake it in a 13x9 pan.)

Chocolate Gooey Butter Cookies

Make way for more desserts! These cookies are so yummy. I mean, hello, they have the words chocolate, gooey, butter and cookie in them! They are really moist and soft, even after a couple days, and Adam (my cute little anti-chocolate husband) liked them! Big shout out to my girl, Paula Deen, for this recipe- it should be an obvious recipe of hers since it has butter in the title!

1 (8 oz) brick cream cheese, softened to room temperature
1 stick butter (real butter!), softened to room temperature
1 egg
1 tsp vanilla extract
1 (18 oz) box moist chocolate cake mix (make sure it says "moist" in the title)
Confectioners sugar

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar.

Cafe Rio Salad with Chicken

My sister-in-law made these the other day and, I must say, they were just as good as Cafe Rio. The dressing recipe is the same as the other Cafe Rio Salad recipe that was posted but the rest is different. She also used the tortillas from Costco that are uncooked and she just cooked them on her electric skillet. YUMMM!!!!! Try it!!!!


Ingredients:

Sweet Chicken

1 cup br. sugar
1 cup salsa
5 lbs. chicken

Cook chicken and spices in Crock pot for 4 hours, then shred chicken and cook for one more hour. Yes it is worth the wait.

Cilantro Rice

5 cups H2O
3 cups Rice
4 tsp chicken broth
4 tsp minced garlic
3/4 tsp salt
1/2 bunch cilanto, chopped
1T butter
1/2 onion
Put all ingredients in pot and cook like regular rice. Next time I am going to try it in the rice cooker. This makes your kitchen smell oh so delightful.

Cilantro Dressing

1 buttermilk ranch packet
1 cup buttermilk
1/2 bunch cilantro
1 cup mayo
2 tomatillos
1 clove of garlic
1 jalapeno
Juice of one lime
Blend all ingredients in a blender and chill.

Layer in this order:

Tortilla
rice
black beans
torn lettuce
chicken
dressing
fried tortilla strips

Penne with Grilled Chicken, Gorgonzola, Asparagus, and Carmelized Onions

Ok so this really should be Carissa's recipe, since she posted it on her blog, but I made it first and I thought it was fantastic (with a few minor adjustments)!!! I used broccoli in place of the asparagus (you could use spinach or another veggie) - I just boiled it for about 2 minutes first so it was a little more cooked. I also only added 1 cup chicken broth, because otherwise the sauce would be too thin. Also, you could use fettuccini noodles instead of the penne. Finally - I like gorgonzola, but even if you don't think you will, it really makes the sauce creamy and adds a nice cheese taste to the dish but it is definately not overpowering at all. Trust me! This is an amazing dish. Thanks for sharing Carissa!!!


2 cups penne pasta, uncooked
2 tsp. olive oil
1/2 cup thin onion slices, separated into rings (I cut the rings in half)
1 tsp. sugar
1-1/2 cups chopped plum tomatoes
2 cups cut-up grilled chicken (1-inch pieces)
1-1/2 cups chicken broth
1/2 cup diagonally cut asparagus spears (1-inch pieces)
1/4 cup whipping cream
4 tsp. minced fresh garlic
1 pkg. (4 oz.) ATHENOS Crumbled Gorgonzola Cheese
1/2 cup chopped fresh basil leaves

COOK pasta as directed on package.

MEANWHILE, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 minutes or until onions are tender and starting to caramelize. Remove from heat; set aside.

DRAIN and rinse pasta. Place in large skillet. Add tomatoes; cook on medium heat 1 minute, stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Add onions, cheese and basil; mix well. Cook 2 minutes or until heated through, stirring occasionally.

The NEW Seven Layer Dip

Okay, so I love regular 7 layer dip - I could eat the whole plate myself, but this 7 layer dip is a little different and Bryan loves it. I saw Rachael Ray make it on TV, and then my sister-in-law Lindsay made it one time and we loved it! It may seem like a lot of ingredients, but some of them you may already have (like the beans) and most are cheap (like the green onions, cilantro, and the salsa). It is so worth it!

1 15-oz can refried beans
2 T hot sauce (it just flavors the refried beans, you can skip it if you want)
Olive Oil
4 green onions, chopped into 1 inch pieces
1 16 to 18 oz jar of green chili or tomatillo salsa (this salsa is really good and not spicy)
2 T chopped fresh cilantro (you can estimate the amount)
1 15-oz can black beans
2 tsp ground cumin
1 16 to 18 oz jar chipotle salsa (I don't use chipotle salsa because I don't like it - use whatever tomato based salsa is your favorite)
2 cups sour cream (I add more because everything is better with sour cream!)
Zest and juice of one lime
2 cups guacamole (I love the Trader Joes's brand)
1 Tomato for garnishment

Heat the refried beans over medium heat with hot sauce. Transfer to a small deep casserole dish. Add olive oil to another pan over high heat until it smokes. Add green onions and sear 2 to 3 minutes. Add green salsa to green onions and heat through. Stir in cilantro and layer the mix on top of the beans. In same pan, with heat lowered to medium, add black beans and season with cumin (you can use taco seasoning if you don't have cumin, but it will taste a little different). Layer on top of green salsa mix. Top black beans with tomato salsa. Mix the sour cream with the lime zest and juice. Spread over tomato salsa. Spoon guacamole on top of sour cream. Garnish with tomatos and serve with tortilla chips!

Lettuce Wraps

I got this recipe from Brent's cousin on the Pearson side. I really like it, although I think there are probably better recipes out there. It's yummy and has a nice crunch. I'm not used to cooking with so many fresh herbs, so I improvise with dried ones I have. Maybe it would taste better if I did what the recipe says. I've subbed canned green chiles for the chili peppers before.

Lettuce Wraps
(Sandy Liggett)

¼ in fresh ginger root
2 hot green chili peppers
2 garlic cloves
2 tsp sugar
Salt & Pepper
¼ cup rice wine vinegar
½ cup soy sauce
4 scallions
1 small bunch cilantro
1 large can water chestnuts
1 ½ - 2 lbs ground turkey or cubed chicken
1 head lettuce

Mix together (except lettuce and chicken). Pour over chicken. Let stand in fridge for 20 minutes. Cook thoroughly in pan. Serve wrapped in lettuce leaves.

Chicken Nuggets (or Strips)

Well this isn't NEARLY as fancy as Stina's chicken dish, but it's something I make often:

4 boneless skinless chicken breasts, thawed
1 egg, slightly beaten with 1 Tbsp water
1 cup Italian bread crumbs
Olive oil

Preheat oven to 500 (yes, 500!) degrees.

Cut chicken into pieces or strips. Dip each piece in the egg mixture and then into the bread crumbs, coating each piece entirely. Place on a baking sheet and drizzle oil over each piece. Place in oven for 10 minutes. Chicken comes out hot and a little crispy thanks to the temperature and the oil combined.

Aussie Chicken

This is the recipe for Smothered Chicken from Outback. I think Kristi makes this just as often as Taco Burgers...

Aussie Chicken

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and sauté for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Puff Pastry Shells

So this isn't so much of a "recipe" as it is an idea. I first used these shells for Jage's graduation breakfast with Sandra Lee's English Crown Scramble but have found out these can be used in a variety of ways. I use the Pepperidge Farm brand, mostly because that's the only brand I find that makes these. You cook them according to package directions, take the top off, and scoop out the doughy middle, and you have a puff pastry shell. Be careful when you remove the insides, they are a bit fragile. The dough is a little bland, like a basic croissant, so you'll want something flavorful inside. Here are some ideas:

1. Ham, egg, and cheese scramble
2. A thick chowder
3. Taco cups (I made these last night)
1 lb ground beef, browned
1/2 packet or full packet taco seasoning
1/2 can black beans, drained
1/3 cup frozen corn
8 puff pastry shells (or 2 per person)
Shredded cheese
Sour cream
Green onion (optional)

Cook shells according to package directions. Add 1/3 cup water to ground beef and add the taco seasoning. Simmer for 2 minutes and add the black bean and corn. Remove tops and insides from shells. Fill with ground beef mixture. Top with shredded cheese. Place back in oven for 2-3 minutes, or until cheese is melted. Just before serving, top with sour cream and green onion.

4. Cooked mixed berries topped with whipped cream.
5. Chocolate pudding with berries or vanilla pudding with diced banana

Any other ideas?