Sunday, August 30, 2009

Rainforest Cafe Honey Mustard Dressing

(This recipe is honey mustard for Rainforest Cafe Caribo Coconut Chicken)

1/3 cup Honey Mustard
1/4 cup Mayonnaise
1/4 teaspoon Cayenne Pepper

  1. Mix mustard, mayonnaise and cayenne pepper together and blend well. 
  2. Place in a covered container.
  3. Refrigerate until ready to use. 

Rainforest Cafe Caribo Coconut Chicken

1-1/2 pounds Chicken Breast (boneless, skinless, 1/3" - 1/2" thick)
2 teaspoons Salt
2 teaspoons Sugar
2 cups Flaked Coconut
1 cup Corn Starch
1/4 cup Flour
2 Eggs (beaten)
1/4 cup Water
Deep fryer or deep skillet
Vegetable Oil (for deep frying)
Rainforest Cafe Honey Mustard Dressing

Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide. Sprinkles sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours. When chicken breast are ready to be prepared, rinse lightly and drain.

Place coconut, corn starch, and flour in a bowl and mix well. In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash
and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel.

When frying chicken do not crowd and keep a check on the oil so it does not burn. The coconut chicken was served with the honey mustard on top of the chicken pieces, we have elected to serve the sauce on the side.

For presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half. Lightly saute the pineapple in a non stick sauce pan that has been sprayed with a non-stick spray just until heated through. The pineapple will turn more intense yellow.

Makes 4 servings.

Bahama Breeze Bahamian Grilled Steak Kabobs

2 Tablespoon Olive Oil
4 Bahamian Steak Kabobs
3/4 cup Kabob Basting Sauce
Salt and Pepper To Taste
2 Servings of Your Favorite Side-dish

Place the kabobs on a well oiled, preheated char-grill. During the grilling process turn the kabobs over every 2 minutes and baste the  cooked sides lightly with basting sauce to develop a glaze. Grill to your desired doneness and lightly season with salt and pepper before removing from the grill. Serve with your favorite side dish and enjoy.

Steak Marinating
8 Steak Chunks, 1 oz wt pieces
Your Favorite Teriyaki Marinade ½ Cup

Place all the ingredients in a bowl and toss to coat and evenly mix. Cover and place on the bottom level of your refrigerator and let marinate for at least 4 hours.

Bahamian Steak Kabob Prep
8 Marinated Steak Chunks
1" pieces of your favorite vegetables as needed
* 2 Bamboo or Metal Skewers 12"
* If bamboo skewers are used, soak in water for one hour prior to use to avoid burning during the grilling process.

Skewer the marinated steak and vegetables until the skewers are full. Be sure to leave a little space between the items on the skewer to ensure even cooking.

Kabob Basting Sauce
1/4 cup Orange Juice Fresh Squeezed
1/2 cup Pickapeppa Sauce or BBQ Sauce
1 TbspBrown Sugar
2 tsp Chopped Cilantro

Mix the ingredients in a small bowl until evenly combined and set aside for grilling.
(For more Bahama Breeze recipes, visits Recipes from Bahama Breeze)

Monday, August 17, 2009

Applebee's Crispy Orange Chicken Skillet

2 lbs boneless, skinless chicken
1 egg
1 1/2 tsp salt
1 1/4 tsp pepper
1 tbsp vegetable oil
1/2 cup, plus 1 tbsp cornstarch oil (for frying)

1 tsp minced garlic
1 1/2 tsp grated orange rind
1 c fresh orange juice
1/2 c hoisin sauce
Dash cayenne pepper
1/4 c granulated sugar
Salt and Pepper to taste

Cut your chicken into 2 inch piece and put them into a large
bowl. Add in the egg, salt, pepper and oil. Mix it well and set it
to the side. In another large bowl, stir the cornstarch and flour
together and mix it well. Add the chicken into the flour mix and
coat each piece generously.

Pour about a 1/2 inch of oil into a heavy skillet and set it
over high heat. When the temperature is 375 degrees, carefully put
some chicken pieces in small batches and fry for 3 to 4 minutes or
until it's brown and crispy/crunchy. Carefully remove the chicken
from the oil with a slotted spoon and drain it on paper towels,
brown bags, or however you'd like to drain it. Finish frying the
chicken until they're all done. Set it aside and put together your
glaze in the next step.

Let your oil cool slightly in the skillet and remove all but 2
tablespoon of oil and put it over medium heat. Saute the minced garlic
for a minute, being careful not to burn it so you don't end up with
a bitter taste. Add the rest of the ingredient in and bring the
mixture to a boil. Make sure to stir this for 3 minutes and reduce
the heat and simmer it until a saucy thick glaze is created. Pour
the glaze over the chicken and serve!

Red Lobster's Cheddar Biscuits

2 cups biscuit mix (Bisquick)
1/2 cup shredded mild Cheddar cheese
2/3 cup milk
4 tablespoons (1/2 stick) butter
1/4 teaspoon garlic powder
Parsley flakes, for sprinkling

1. Preheat the oven to 450 degrees Fahrenheit.
2. Stir together the biscuit mix, cheddar, and milk until a soft
dough forms. Beat with a wooden spoon for about 30 seconds.
3. Spoon onto a greased cookie sheet. Smooth down the tops to
prevent hard points from forming.
4. Bake for 8 to 10 minutes, until the tops are brown.
5. While the biscuits are baking, melt the butter in a pan and stir
in the garlic powder.
6. Once the biscuits are done, brush the butter on tops, sprinkle
with parsley flakes, and serve hot.

Makes 10 biscuits

Cheesecake Factory's Louisiana Chicken Pasta


4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 cup milk
2 tablespoons flour

Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated Parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and pepper

Melt butter in heavy large skillet over medium-high heat. Add
yellow and red bell peppers, mushrooms, and onion to same skillet
and saute until crisp-tender, about 4 minutes.

Add minced garlic and crushed red pepper to skillet and saute 2 or
3 minutes.

Add whipping cream and chicken stock. Simmer until sauce re-heats
and thickens slightly, about 5 minutes.

Add basil and 1 cup grated Parmesan cheese to sauce, stirring to
incorporate. Season sauce to taste with salt and pepper. Reduce
heat to low, simmer. Sauce will reduce and thicken.

Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or
thinner then 1/4-inch thick (the thinner the chicken breasts the

Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in
dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in

Place in fry pan that the oil has been heated and fry at medium
high temperature until golden, crisp, and cooked through. Add more
oil as needed. Remove and drain chicken. Keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water
until tender but still firm to bite. Drain and return to pot. Add
sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast.
Serve, passing additional Parmesan separately.

Serves 6