T.G.I. Friday's Sizzling Chicken and Cheese

Ingredients:
Two 4-ounce boneless, skinless chicken breasts

Marinade:
2 tablespoons chopped garlic
1⁄4 cup olive oil
1 teaspoon red pepper flakes
1⁄4 teaspoon black pepper
1⁄4 teaspoon salt

Pepper and Onion Medley:
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 yellow onion, cut into thin strips
1⁄4 cup olive oil
1 teaspoon chopped garlic
Salt and black pepper
2 tablespoons olive oil
2 cups mashed potatoes
1⁄2 cup shredded Chihuahua cheese
2 slices American cheese
2 tablespoons chopped fresh parsley

Procedures:
Trim the fat and pound the chicken breasts until thin.

Combine all the marinade ingredients. Put the chicken in the marinade and refrigerate for 3 hours.

Sauté the peppers and onion and in the olive oil for 2 minutes. Then add the chopped garlic and continue to sauté for 2 to 3 minutes more. Season with salt and pepper to taste.

Sauté the chicken breast on all sides in the olive oil over medium heat.

Heat a cast-iron skillet over medium heat until very hot, then remove from the burner.

Place the mashed potatoes on the bottom of the skillet. Cover with the pepper and onion medley, then the cheeses. Top the cheese with the chicken.

Sprinkle with the chopped parsley. Serve directly from the skillet.

Serves: 2 person

T.G.I. Fridays Mozzarella Cheese Sticks

Ingredients:
1 pound mozzarella cheese
1 cup flour
1/4 cup corn starch
2 cups Italian seasoned bread crumbs
1 cup of milk
Vegetable oil for frying

Procedures:
Cut cheese sticks into long slices approximately 3/8 inch thick. Blend together the flour and corn starch in a bowl. Place cheese plank into the flour, then dip into a bowl of whole milk, and then dip the cheese stick into the bread crumbs. Shake off excess bread crumbs and place mozzarella stick on a wire rack. Discard the
flour. Repeat until all cheese sticks have been dipped once. When all of the cheese sticks have been dipped once place back into milk, then into bread crumbs for the second time, and shake off the bread crumbs. Dip all cheese sticks into bread crumbs for the second time.

Preheat vegetable oil to 350 degrees F for frying. Drop cheese stick into hot oil and fry until golden brown. This  should take no longer than 1 minute. Remove cheese stick from oil and place on a wire rack to cool.

Serve with your favorite marinara sauce.

TGI Friday's Brownie Obsession

Ingredients:

Brownies
1 stick unsalted butter
1 3/4 cups granulated sugar
2 (4 ounce) bars Ghiradelli baking chocolate, coarsely chopped
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped walnuts (optional)

Chocolate Sauce
3/4 cup heavy cream
1/2 unsalted butter
1/4 cup granulated sugar
1 1/2 (4 ounce) bars Ghiradelli baking chocolate, coarsely chopped

Caramel Sauce
3/4 cup packed dark brown sugar
4 teaspoons cornstarch
1/2 cup heavy cream
1 tablespoon unsalted butter

Topping
1 pint vanilla ice cream

Procedures:

Make the brownies first:
1. Preheat the oven to 350*F.
2. Combine the butter and chocolate in a bowl set over a pan of simmering water and stir until they melt.  Add  the sugar and stir until it dissolves. Remove the bowl from the pan. Let cool slightly.
3. Beat in the eggs, one at a time, beating after each addition. Stir in the vanilla extract.
4. Whisk together the flour, baking soda and salt.  Gradually stir the dry ingredients into the creamed mixture and blend well.  Stir in the chopped nuts if you are using them.
5. Pour the batter into a 9 x 13-inch baking pan that has been coated with butter or cooking spray and lightly floured.  Bake the brownies in the hot oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out slightly sticky.
6. Cool the pan on a wire rack, then cut into 6 or 8 individual brownies.

For the chocolate sauce:
1. Combine the butter and chocolate in a bowl set over a pan of simmering water and stir until they melt.  Add the sugar and stir until it dissolves.
2. Whisk in the whipping cream and stir until  the mixture is well combined.  Remove the bowl from the pan and keep the sauce warm.

For the caramel sauce:
1. Combine the brown sugar, cornstarch and butter in a saucepan over medium heat.  Stir until the butter melts and is blended with the sugar.
2. Whisk in the whipping cream and bring the pan to a boil, stirring constantly.  Reduce the heat and simmer for 2 minutes.
3. Let the caramel sauce cool before using.

Assemble the brownies.
1. Place each brownie in a shallow bowl.  Spoon the chocolate sauce over each one.
2. Put a scoop of vanilla ice cream on top of the chocolate sauce.
3. Drizzle the caramel sauce over the ice cream.

Serves: 6 to 8 person

Tips: Garnish with more chopped nuts on top of the brownies before serving for extra crunch.

T.G.I. Friday Spicy Cajun Chicken Pasta

Ingredients:
10 ounces cooked fettuccine (cooked al dente)
1 cup Spicy Cajun Pasta Sauce (recipe follows)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 teaspoon chopped parsley

Spicy Cajun Pasta Sauce:
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
cornstarch (mix about a table spoon with a couple table spoons cold
water to form a slurry)
salt and pepper to taste

Procedure:
1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.

2. Thicken to consistency with cornstarch; season to taste with salt and pepper.

3. Add cooked pasta to sauce and heat through until hot.

4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.

Serves 2 to 4

TGI Friday's Baked Potato Skins

Ingredients:
5 baked potato skins, cut in half (empty of most of the potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup crispy fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded
1/3 cup sour cream
1 tablespoon snipped fresh chives


Procedure:
Heat oven to 375F.

Brush potato shells with melted butter and sprinkle seasoning salt to taste.

Bake for 15-20 minutes until crisp but not dry and hard.

Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.

Serve with sour cream and chives.

For a bit of variety try Ranch dressing.

Servings: 2-4

T.G.I. Friday's French Onion Soup

Ingredients:

3-4 medium to large onions

3 cans of beef broth

water

worchestershire sauce

butter

sargento cheese (Italian blend)

8 oz. bag (recommended)

French baguette

2 bay leaves

dash of garlic powder

dash of both salt and pepper

Procedure:

Slice the onions into rings and saute in butter in a skillet until tender. Turn crock pot on to low and put in the cans of beef broth, bayleaves, dash of garlic powder and salt and pepper, 2 tablespoons of worchestershire sauce, and 3/4 cup of water. When the onions and butter mixture is tender then also add them to the crock pot. Cover and cook for at least 3-5 hours on low. At this point you maywant to taste the soup and see if you would like it a littleweaker--if so add a little water or chicken broth. Also, at this time remove the bay leaves and discard them.
When about ready to serve, slice bread into thin slices and toastin oven on 350 or in toaster oven until just crusty. Put toasted slices (1-3) in bowl and cover with the cheese (adjust cheese to your liking). Then cover bread and cheese with hot soup. The cheese will melt and the bread will rise to the top.

Credits to: Kaci