copy cat

SRC: Garlic Parmesan Sauce & Caesar Dressing

~ lk529 ~ 18 Comments

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

With the new year I have switched groups and will now be posting with Group C on the 3rd Monday of the month instead of the 4th. (I did this so I can continue participating with #MuffinMonday!)

My first assigned blog in Group C is Kirstin of Loving Life! Kirstin and I have quite a lot in common: having both lived in FL and OH; her father was in the military and my husband is currently serving; and browsing the internet and window shopping are skills we both share, too.

I enjoyed searching through Kirstin’s blog and ended up making not one, but two of her recipes! I was this close (imagine me holding up my thumb and pointer finger really close together) to finally braving a cauliflower pizza crust but then I saw her Copy Cat recipe for Buffalo Wild Wings Garlic Parmesan Sauce. I had just tried B-Dub’s Caesar Salad which is topped with garlic Parmesan coated chicken and couldn’t stop dreaming about it. (Until I can go back to my Spicy Garlic wings post breastfeeding this Caesar salad will be my new B-Dub staple.) Conveniently Kirstin also had a Caesar dressing in her recipe index, too.

Instead of wings, I used chicken thighs to top our salads because that’s what I had in my freezer. I will definitely be making this dish again. The wing sauce was an exact match to the one you get at the restaurant. I know because the following week I found myself back at BWW ordering that salad. I might have a problem… Thank you Kirstin for fueling this new addiction.

Copy Cat: BWW Garlic Parmesan Sauce

Ingredients:

  • 6 cloves garlic, peeled
  • 2 tbsp olive oil
  • 1/2 C mayonnaise
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp corn syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp lemon juice
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp thyme
  • 1/4 tsp oregano
  • 1/4 tsp basil

Steps:

  1. Preheat oven to 350 degrees F. Place garlic cloves on a piece of aluminum foil and drizzle with olive oil, fold up and place on a baking sheet. Roast garlic 25 minutes, or until tender. Set aside to cool.
  2. Whisk the remaining ingredients until smooth.
  3. Mash the cooled garlic and add to the sauce. Refrigerate.
  4. To use: toss cooked wings in sauce or baste roasted chicken in the last 10 minutes of cook time.

*This recipe is adapted from Kirstin at http://troyerslovinglife.blogspot.com/2015/02/mock-buffalo-wild-wings-wing-night.html*

Caesar Dressing

Ingredients:

  • 2 tbsp fresh lemon juice
  • 1 tsp minced garlic
  • 3/4 tsp Dijon mustard
  • 3/4 tsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1/4 C mayonnaise
  • 1/2 C olive oil
  • 1/4 C grated Parmesan cheese

Steps:

  1. Whisk together the lemon juice, garlic, mustard, Worcestershire, and pepper. Add the mayo and whisk until combined. Add the olive oil while continuously whisking until smooth. Stir in the cheese. Season to taste with salt.
  2. Keep refrigerated up to 2 weeks.

*This recipe is adapted from Kirstin at http://troyerslovinglife.blogspot.com/2009/01/recipes-top-ramen-salad-yummy-quiche.html*

bww salad

To see the other bloggers who participated in the Secret Recipe Club this month click here:

#SundaySupper: Asian Cuisine

~ lk529 ~ 16 Comments

Last week my mom was in town to help out with the little man so I could have a less stressful doctor’s appointment during which I had the absolute pleasure of drinking a 10 oz bottle full of sugar for my glucose test. (I passed! Which is good, because there has been a lot of baking happening in my kitchen this month.)

I know my mom likes to keep a lighter diet than I typically cook so it’s always welcome to have my hand forced into healthier options. We had the chipotle lime shrimp and strawberry salsa for Mexican Monday and this CPK remake for a salad night, which we topped with rotisserie chicken (not pictured).

For those who might not know, CPK = California Pizza Kitchen. One of my favorite restaurants that I must return to when I go home to visit. While I am keen to have their spinach and artichoke dip as my entree I have to share the appetizer with the rest of the table, so I order a half size of one of their {quite large} amazing salads. Their Thai Crunch is one of my favorites so I was very happy to have found this Copy Cat recipe. Now all I need is to figure out their recipe for “spin dip!”

This Copy Cat salad fits in beautifully with today’s Sunday Supper theme of Asian Cuisine. (Although, I’m sure it’s far from authentic Thai.) For an impressive variety of Asian eats scroll past my recipe. A big thank you to Amy of kimchi MOM for hosting today’s cultural menu.

Copy Cat: CPK’s Thai Salad

Ingredients for the salad:

  • 1 romaine heart, thinly sliced
  • approximately 2 C shredded red cabbage
  • 3 carrots, shredded
  • 1/2 C frozen shelled edamame, thawed
  • 1 yellow bell pepper, diced
  • 3-4 scallions, sliced
  • handful fresh cilantro, chopped
  • other optional salad mix-ins: avocado, peanuts, cucumber, cooked chicken

Ingredients for the dressing:

  • 4 tbsp peanut butter
  • 2 tbsp red wine vinegar
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 2 tbsp real maple syrup
  • 1/2 tsp dried ginger (I used Gourmet Garden lightly dried ginger)
  • 4 tbsp canola oil
  • 3-4 tbsp water

Steps:

  1. Toss all salad ingredients in a large bowl.
  2. Put peanut butter, vinegar, lime juice, soy sauce, syrup, and ginger in a blender. Blend until combined. Add in the oil and blend until combined. Add 3 tbsp water and blend until combined. Add the last tbsp water if a thinner consistency is desired.
  3. Divide salad onto serving plates and individually dress each salad as desired.

*This recipe is adapted from Kelley at http://www.mountainmamacooks.com/2015/06/thai-crunch-salad/*

Copy Cat CPK Asian Salad for #SundaySupper from Sew You Think You Can Cook

Small Bites

Soupy Goodness

Big Plates

On the Lighter Side

Cheers!

Oodles of Noodles

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#SundaySupper: Copy Cat Recipes

~ lk529 ~ 26 Comments

This week Sunday Supper is taking those restaurant favorites and making them at home. To answer the call of copy cat recipes I had quite the plethora of favorites I’d like to try, but thanks to Pinterest my desire to make a Bloomin’ Onion was too strong to pass up. Thanks to Coleen of The Redhead Baker for hosting this fun event. Be sure to scroll past my recipe to see a menu of Copy Cat recipes.

As is true with most Pinterest finds, this endeavor was much harder than it looked. I gave the Bloomin’ Onion two attempts before succumbing to onion petals. The Copy Cat Bloomin’ Sauce though, was spot on!

I contemplated baking the Bloomin’ Onion, but I figured, if we’re going Copy Cat we’re going to fry it! The amount of clean up required reminded me why I don’t fry foods! The amount of deliciousness made me want a deep fryer.

I’ve at least figured out a way to dispose of the oil. I keep the empty oil bottle and once the oil is cool, return it to the bottle. It is then contained and easily disposed. I do this with all cooking fat, I keep a bottle in the freezer and add to it until I buy a new bottle of oil. I then toss and repeat.

Attempt 1: The beer batter didn’t get in between the petals, resulting in an onion softball – the center of which still contained raw batter and an onion that wasn’t cooked quite enough. (no photo taken)

IMG_5200Attempt 2: Opened the petals up a little more, but that caused the onion to fall apart. Fried the onion upside down, which did help, and flipped halfway through. Onion was smaller and not large enough to go all the way around the sauce. Cooked the onion a touch longer, however it got too crispy and the photos turned out terribly – I think it looks like the underside of ribs! (embarrassing photo to the right)

Attempt 3: To cut the petals, I followed the same steps for cutting the Bloomin’ Onion and then chopped off the bottom portion so the petals would be on their own. I still tossed them in the flour mixture, then the batter, followed by another dip in the flour, before frying in batches for 3 minutes.

Ultimately, I think the beer batter was just too thick. I used a local Pale Ale. I don’t claim to be a beer expert but maybe a lite beer would be better? Or maybe add more than 1 bottle? If you’ve tackled the Bloomin’ Onion, please let me know if you had a Pinterest success or a Pinterest fail!

Copy Cat Bloomin' Onion for #SundaySupper from Sew You Think You Can Cook

Copy Cat: Outback Bloomin’ Sauce with Onion Petals

Ingredients for Sauce:

  • 1/2 C mayonnaise
  • 2 tbsp horseradish (creamy recommended)
  • 1 tbsp + 1 tsp ketchup
  • 1/3 tsp paprika
  • 1/8 tsp dried oregano
  • 1/4 tsp salt
  • pinch black pepper

Ingredients for onion:

  • up to 4 sweet onions
  • 3 1/2 C flour, divided use
  • 1 bottle (12 oz) beer
  • 1/3 C cornstarch
  • 6 tsp paprika, divided use
  • 4 tsp garlic powder, divided use
  • 2 1/2 tsp black pepper, divided use
  • 1/2 tsp cayenne pepper
  • 1 tsp salt

Steps:

  1. To make the sauce, whisk together all ingredients.
  2. Make the seasoned flour: Whisk together 2 C flour, 4 tsp paprika, 2 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp cayenne in a shallow bowl.
  3. Make the beer batter: Whisk together 1 1/2 C flour, 1/3 C cornstarch, 2 tsp garlic powder, 2 tsp paprika, 2 tsp black pepper, 1 tsp salt in a shallow bowl. Stir in the beer until combined.
  4. Cut about 1/2″ off of the top of the onion. Peel the outer layer. Very carefully cut the root hairs off the onion, but leave the root in tact. Cut 12-16 vertical wedges into the onion, being sure not to cut down through the onion. If you’re attempting the Bloomin’ Onion carefully and gently separate the layers. If you’re making petals, cut the bottom of the onion off and separate the petals.
  5. Place onion in seasoned flour, making sure to coat all layers. Place onion in beer batter, making sure to get the batter all around the onion. Return onion to the flour. [Photos above]
  6. Fry at 375 degrees F for 3-4 minutes, flipping halfway through. If you’re attempting the Bloomin’ Onion, place onion cut-side down to start. Remove onion to a paper towel lined baking sheet to drain.

*The sauce recipe is adapted from Allyson at http://domesticsuperhero.com/2013/10/23/copycat-outback-bloom-sauce/ and the onion recipe is adapted from Stephanie at http://www.copykat.com/2009/02/02/outback-steakhouse-bloomin-onion/*

Copy Cat Outback Bloomin' Sauce for #SundaySupper from Sew You Think You Can Cook

Drinks

Appetizers

Condiments

Main Courses

Side Dishes

Desserts

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Copy Cat: Almond Joy

~ lk529 ~ Leave a comment

After this month’s Crazy Ingredient Challenge, I had a lot of coconut in my house that needed to go! I decided to make Stuart’s favorite candy – Almond Joys. I thought it could be fun for him to take to the office, but this recipe didn’t make as many candy bars as I thought it would! I didn’t have enough coconut to make two batches either.

I ran into another small problem – apparently I’m a little challenged when it comes to dipping the bars into melted chocolate. They were not pretty. And definitely not food photography worthy. I am very pleased with the beautiful bars I did create by simply drizzling the chocolate over top the candy.

Copy Cat: Almond Joy

Ingredients:

  • half of 14oz can sweetened condensed milk (7oz)
  • 2 C powdered sugar
  • 1 tsp vanilla extract
  • pinch of kosher salt
  • 2 1/2 C sweetened shredded coconut
  • whole salted almonds
  • 1 lb chocolate, melted

Steps:

  1. Stir together condensed milk and sugar until smooth – I found this to be best done by adding in the sugar in installments.
  2. Mix in vanilla and salt.
  3. Add in coconut – do this in one batch.
  4. Spread coconut onto a greased foil lined tray. Press into desired candy bar thickness. Gently score the coconut, outlining rectangles, with a knife and place two almonds onto each bar, if desired. Place in refrigerator for at least an hour.
  5. Cut candy bars along your previously suggested lines. Coat candy bars in melted chocolate. (Or give up on that and drizzle them like I did!)

*This recipe is adapted from Elizabeth at http://www.ohnuts.com/blog/almond-coconut-candy-bars-recipe/*

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Copy Cat: Applebee’s Oriental Chicken Salad

~ lk529 ~ Leave a comment

Applebee’s is one of my favorite American chain restauarants. In high school my friend and I would share the appetizer platter, and I have ever sense been addicted to their Spinach and Artichoke Dip. There was an Applebee’s in Auburn and we would frequent the place. My entire day could be ruined by four little words, “I’m sorry, we’re out [of spinach dip].” I think I’m going to have to find another Applebee’s Copy Cat recipe for that soon… thinking about it is starting a craving… and the nearest Applebee’s to me is 20 miles away.

Copy Cat: Applebee's Oriental Chicken Salad 1

When Applebee’s introduced the 2 for $20 menu, I discovered the most delicious restaurant salad — their Oriental Chicken Salad. This blog post, despite the first paragraph, is to divulge a Copy Cat recipe. I baked the chicken in the oven, so it’s not a perfect replica, but it will do in a pinch!

Oriental Chicken Salad

Ingredients (serves 2):

  • 1 1/2 hearts Romaine lettuce, chopped
  • 1 C broccoli slaw
  • 1/4 C sliced almonds
  • 1/2 C Chow Mein noodles
  • 1 large chicken breast (seriously, ours are giant)
  • 1/2 C flour
  • 1-2 eggs, beaten
  • 1 1/2 C panko
  • 3 tbsp honey
  • 1 1/2 tbsp rice wine vinegar
  • 1/4 C mayonnaise
  • 1 tsp dijon mustard
  • 1/8 tsp sesame oil

Steps

  1. Preheat oven to 375 degrees F.
  2. Slice chicken into strips, season with S+P. Dredge chicken in flour, coat in egg, and roll in panko. Place chicken on a greased baking sheet and cook for 25-30 minutes, until cooked through.
  3. Whisk together honey, vinegar, mayo, mustard, and sesame oil. Refrigerate until serving.
  4. Assemble salad, top with cooked chicken, toss with dressing.

*This recipe is modified from Amy at http://veryculinary.com/2013/06/19/applebees-asian-chicken-salad/*

Copy Cat: Applebee's Oriental Chicken Salad 2