{Restaurant Knockoff} Homemade Big Macs

Any time we pass a McDonald's Steve gets wistful about their burgers and fries. He knows if we actually stopped for food he'd be disappointed, but the nostalgia is strong. 

At the beginning of the pandemic I decided to make homemade Big Macs to satisfy his craving. I Googled a sauce recipe, made super thin burger patties, shredded some lettuce, minced white onion and even carefully cut burger buns into thirds. 

These were absolutely perfect and certainly better than what we could get from McDonald's.

Better-than-McDonald’s Big Macs

1-lb ground beef
Salt and pepper
10 slices American cheese
5 hamburger buns
Big Mac sauce (see below)
Toppings: finely shredded romaine lettuce, very finely minced white onion, dill pickle chips

Separate the ground beef into 10 equal balls (approximately 1 1/2 oz each). Flatten into patties. Season with salt and pepper. Heat a large skillet over medium-high heat until very hot, then add half the patties. Don't crowd the pan; you want the meat to have room to brown. Press the meat with a spatula to make sure they're nice and flat. Cook for 2-3 minutes per side. After you flip them over, top each patty with a slice of American cheese. Remove the patties to a plate and repeat the process with the remaining patties. 

While the burgers are cooking, cut each top burger bun in half so you have three buns per burger. Make the sauce (recipe below) and prep your toppings.

Once all the burgers have been cooked, assemble the burgers. Spread some sauce on the bottom bun, top with minced onion and pickles. Add one burger patty and top with one piece of the cut top bun. Spread more sauce on top and add shredded lettuce. Top with a second burger patty. Spread more sauce on the top bun and place on top. Serve with fries.

Big Mac Sauce
From the Kitchn

3/4 cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons sweet pickle relish
2 teaspoons granulated sugar
1/2 teaspoon white wine vinegar
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Place all the ingredients in a bowl and whisk to combine. The sauce can be refrigerated in an airtight container for up to 1 week.

Restaurant Knockoff: Chick-Fil-A Chicken Tortilla Soup

I don't know when or how it happened, but I think it's time to admit that the concept of soup has grown on me. I used to claim that I wasn't a big fan of soup, but at some point I decided it wasn't so bad. The right recipes are not only tasty, they're also easy to make. I love a good one-pot meal as much as the next busy working mom, so there's something wonderful about throwing a bunch of ingredients together in one pot and having it turn into a delicious dinner.

Take this Chick-Fil-A Chicken Tortilla Soup. Katie's blog is a staple for me, so when I saw this recipe I immediately printed it off despite not really reading the directions. I decided to make it for Halloween dinner and figured I would need to chop up the chicken, saute it, etc. NOPE! You literally put everything into the pot, bring to a boil, simmer, shred the chicken and serve. What?! Yup!



And the result was positively sensational. There's a mild heat from the Rotel and a silky creaminess from the flour and the half-and-half. I served plain ol' cheese quesadillas on the side and we all enjoyed dipping them into the soup. Such a great, simple weeknight meal that's chock-full of flavor. Thanks for an awesome recipe, Katie!

Restaurant Knockoff: Chick-Fil-A Chicken Tortilla Soup
As seen on So Tasty, So Yummy

1 pound boneless skinless chicken breasts
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (10 ounce) can Rotel tomatoes
1 (15 ounce) can creamed corn
1 cup frozen corn
2 cups chicken broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 cup flour
1/4 cup water
3/4 cup half and half

In a large Dutch oven, combine the chicken through the oregano. Stir to combine. Whisk together the flour and water to make a slurry, then stir it into the soup. Bring the pot to a boil over medium-high heat, then reduce the heat to low. Cover and cook for 30 minutes.

Remove the chicken from the soup. Shred with two forks, then return the chicken to the pot and stir in the half-and-half.

MAKE IT IN A SLOW COOKER: Add all the ingredients (except the half-and-half) as outlined above to a slow cooker. Cover and cook on low for 6 to 8 hours. Stir in the half and half 20 minutes before you're ready to serve.

Restaurant Knockoff: Chick-Fil-A Sandwich

I don't always crave Chick-Fil-A, but when I do, it's Sunday.

I know there's plenty of you out there who feel me on that one. Anyway, even though there's a Chick-Fil-A all of 5 minutes from our house, we never seem to go there. But that's not to say we don't all love a good fried chicken sandwich. I printed out this recipe for a Copycat Chick-Fil-A Sandwich ages ago, but for some reason I hadn't gotten around to actually making it.



Disclaimer for any current or former CFA employees: yes, this recipe contains pickle juice and yes, I'm fully aware that there's no pickle juice in an authentic CFA sandwich. Don't worry, my friend Chelsea (a former manager at CFA) gave me the run-down:

"Here's how we made the sandwiches: filet the raw chicken breasts, making sure they're a uniform thickness. Submerge completely in a milk wash (buttermilk/egg/water) and then coat thoroughly in seasoned flour, shaking off the excess. The flour mix comes in prepackaged bags and has paprika, onion powder, salt, pepper (I don't know exact quantities). I assume there was MSG or other ingredients as well, and most likely sugar. Deep fry in peanut oil in a pressure cooker for a couple minutes until golden brown. Place on a bun that's run through a toaster with "butter oil" on it, add two dill pickle chips, and serve."

Chelsea's theory for why these at-home recipes include pickle juice is due to the pickles sitting on the bread and the bread and chicken absorbing the flavor. I'm not sure two pickle chips is going to impart that much flavor, so my theory is that pickle juice adds that awesome tang but it also keeps the chicken moist, almost like brining. I don't know about most home cooks, but I'm not deep-frying in a pressure cooker. I shallow-fried the chicken for these sandwiches in less than an inch of oil. Frying in a pressure cooker is going to help the chicken retain moisture. The pickle juice helps replicate that for the home cook.

After doing some research online, it looks like the folks over at Serious Eats have come the closest to the real recipe. Hats off to them! As for me, I absolutely love marinating chicken in pickle juice. It's the secret to my homemade chicken nuggets and I highly recommend it, even if it isn't truly authentic.

Speaking of pickle juice, for years I threw all that delicious brine away once we'd eaten the pickles. Not anymore! At any given moment you'll find at least two jars of pickle juice in my fridge. I use it for nuggets, and now I'll use it for these sandwiches. I also put it in my potato salad in the summer.

One last thing - while the restaurant only serves two pickle slices with their sandwich, since you're making it at home you can do whatever you want. We all love pickles so I put at least 6 or 8 on our sandwiches. Rebel!

Restaurant Knockoff: Chick-Fil-A Sandwich
Slightly adapted from Hilah Cooking

4 small boneless chicken breasts*
1 cup pickle juice
1 egg
1/2 cup milk
1 1/2 cups flour
3 tablespoons confectioners’ sugar
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried basil
vegetable, canola or peanut oil for frying
4 hamburger buns, buttered and toasted
Pickle slices, for serving

Place the chicken breasts, one at a time, in a plastic food storage bag. Pound to an even 1/2 inch thickness. Place all the chicken in a plastic food storage bag and marinate in the pickle juice for 4 hours.

Beat the egg and milk together in a bowl. Combine the flour, sugar and spices in a plastic food storage bag. Remove the chicken from the pickle juice and place in the bag with the flour. Seal the bag and toss to coat the chicken. Dip each piece of chicken in the egg mixture to coat on both sides, then put it back in the bag with the flour. Once all the chicken went through the egg wash, seal the flour bag again and toss to coat.

Heat about 1/2 an inch of oil in a deep skillet until smoking. Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove to a paper towel-lined plate to drain. Serve on the toasted buns mayo and pickle slices.

*If your chicken breasts are huge (like so many seem to be these days) only use two large breasts instead of four. Cut them in half width-wise and then pound them thin.

Restaurant Knockoff: Roasted Potato and Rosemary Pizza

There's a place near my house called Jules Thin Crust. It's a cross between pizza and a flatbread, loaded with all sorts of delicious toppings made with fresh, organic ingredients. We love going there in the warm months when we can grab a few slices and sit on their outdoor patio.



I finally got around to harvesting my rosemary recently and decided to try to recreate one of our favorites from Jules - the Veggie #3: sliced roasted organic potatoes, sour cream, parmesan, rosemary, scallions, mozzarella. I have to say, my homemade version was spot on. So, so good. We inhaled it and it even reheated well the next day for lunch.

Roasted Potato and Rosemary Pizza
Inspired by Jules Thin Crust

3-4 medium Yukon gold potatoes, scrubbed clean
olive oil
4-6 sprigs fresh rosemary, leaves finely minced
garlic salt
1 lb. pizza dough
flour, for dusting as you roll out the dough
grated pecorino cheese
2 cups grated mozzarella cheese
sour cream
half-and-half or milk
scallions, finely chopped (optional)

Preheat the oven to 350 degrees.

Slice the potatoes about 1/4-inch thick. Drizzle a large baking sheet with about 1 tablespoon olive oil. Arrange the potato slices on the baking sheet. Drizzle with more oil, about half the rosemary and a good sprinkling of garlic salt. Place the baking sheet in the oven and cook for 20 minutes.

Once the potatoes are done, remove from the oven and set aside until you're ready to top the pizza. Place a pizza stone on the middle rack of your oven and increase the oven temperature to 500 degrees.

Sprinkle a square of parchment paper the size of your pizza stone with flour and roll the dough into a 14-inch round. Top with some grated Pecorino cheese and then the mozzarella. Arrange the potato slices on top of the cheese, then sprinkle with the remaining rosemary and some more garlic salt.

Transfer the parchment paper to the preheated baking stone and bake for 10-12 minutes or until bubbling and golden brown.

While the pizza is cooking, put some sour cream into a squeeze bottle and thin it with half-and-half or milk. When the pizza is done cooking, remove it from the oven and drizzle with the sour cream sauce. Top with freshly chopped scallions, if desired.

Creamy Tomato Basil Soup {Panera knockoff}

I'm not much of a soup person, but when Stephanie posted this recipe for Creamy Tomato Basil Soup {Panera knockoff} I was intrigued. I enjoy a good bowl of tomato soup with grilled cheese every now and then and the recipe seemed really simple and straightforward.

As luck would have it, I had this on the menu the night the temps dipped to -30 degrees. As anyone in the northeast (heck, even the southeast has been seeing record low temps lately) can attest, it's C-O-L-D out there. This soup was hearty and delicious, perfect for a frigid night.

We only had one complaint and that was with the chunks of tomato. We wanted a rich, creamy soup and the chunks of tomato just didn't fit. I modified the recipe below to puree the diced tomatoes before adding them to the pot. You could also puree the soup once it's done cooking, using a blender or an immersion blender.

Creamy Tomato Basil Soup {Panera knockoff}
Slightly modified from Stephanie Cooks

1 14oz can diced tomatoes
1 28oz can crushed tomatoes
1 tablespoon crushed garlic
2 cups chicken broth
2 tablespoons sugar
5 tablespoons butter
1 cup heavy cream
15-20 basil leaves, minced

Place the diced tomatoes and their juice in a food processor and pulse to coarsely chop. Add the processed tomatoes, crushed tomatoes, garlic and chicken broth to a large Dutch oven. Bring to a boil. Boil for 10 minutes, stirring often.

Reduce the heat to low and stir in the sugar and butter. Continue stirring until the butter is completely melted and well combined.

Very slowly pour in the heavy cream while stirring constantly. You need to do this slowly to get the thick, creamy texture.

Stir in the basil and let simmer on low for about 20 minutes.

Restaurant Knockoff - Baja Fresh Grilled Salsa

I've been wanting to make Nicole's recipe for Baja Fresh Grilled Salsa for years, I just needed a party with enough people to eat it all. When we decided to do a Mexican-themed dinner with our friends, it was the first thing I knew I wanted to make.

Photo credit - T. Casey

This could not have been easier. I used my indoor grill pan to char the vegetables and then whirred them up in the food processor. I only used one jalapeno since I wanted this to be mild enough for the kids to enjoy, but unfortunately my jalapeno was pretty spicy. It was great for the grown-ups, though. We inhaled this. Initially SP had been more excited about the salsa fresca I also made but ended up loving this one more. It's positively delicious and I can't wait to make it again.

Baja Fresh Grilled Salsa
As seen on Prevention RD, adapted from My Bizzy Kitchen

2 teaspoons extra virgin olive oil, to coat
6 large tomatoes
1-3 jalapenos (1 for mild, 2 for medium, 3 for hot), stem removed
1 onion, peeled and quartered
4 cloves garlic, peeled
Couple handfuls cilantro
1 teaspoon salt
Juice of 1/2 lime

Pre-heat a grill or grill pan to medium heat. Coat the tomatoes, jalapenos, onion, and garlic in the olive oil.

Grill the vegetables until they are charred, but not falling apart.

Place the vegetables in the bowl of a food processor or blender. Add the cilantro, salt, and lime juice. Blend until smooth. Serve with your favorite tortilla chip.

Restaurant Knockoff - Stonefire Grill BBQ Chopped Salad

Have you guys heard of Stonefire Grill? They've got locations throughout Southern California. I've never been to one but the day we flew to the West coast for Thanksgiving my stepmom got one of their salads for us for dinner. She tossed it all in a big bowl and, to look at it, it looked like a regular old salad. In fact, I didn't even try any of it at first because there was other stuff to eat. But my sister-in-law kept raving about how good it was so I made myself a small bowl. And then another and another, unable to comprehend how such ordinary ingredients could come together into something so amazing.

I went online to see if anyone had tried to recreate the Stonefire Grill BBQ Chopped Salad at home. Lo and behold, someone did. I finally got around to putting it on the menu and all I can say is wow.

This recipe is pretty much spot-on. Which is great because we live in PA and don't get out to CA very often. Now I can enjoy this salad whenever I want.

Stonefire Grill BBQ Chopped Salad
As seen on Come Fly with Me

1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
1 cup black beans
3 ears fresh corn, cooked and corn kernels removed (or 1 cup frozen)
3/4 cup chopped red cabbage (I left this out)
1 medium carrot, shredded
1 cup shredded Monterey Jack cheese
1 large tomato, chopped
1 1/2 cups chopped cooked chicken, tossed with BBQ sauce
3 tablespoons green onions, chopped
3 tablespoons fresh cilantro, chopped
1 cup crumbled tortilla chips/strips
1 cup bottled ranch dressing
2-3 tablespoons bottled BBQ sauce, to taste

Fill a salad bowl with a mixture of chopped lettuces. Place the beans, corn, cabbage, carrots, cheese, and tomato in sections on top of the lettuce. Pile the chicken in the center. Sprinkle with green onions, cilantro and tortilla chips.

Combine the ranch dressing and BBQ sauce. Toss with the salad and serve.

Recipe Swap: IHOP-style Pancakes

The Blogger's Choice recipe swap is back and I received Kate's blog. I had a tough time deciding which recipe to pick before I landed on these IHOP-style Pancakes. I've been searching forever for a fluffy, thick pancake recipe and couldn't wait to try these.

These were absolutely perfect - light, fluffy and a little tangy from the buttermilk. The recipe made enough that I could freeze what we didn't eat for breakfast. They reheated beautifully. I microwaved them for a few seconds to thaw and then toasted them in the toaster oven. They tasted just like the day I made them. I can't wait to make another batch. I've finally found my go-to pancake recipe. Thank you so much Kate!

IHOP-style Pancakes
As seen on Kate’s Recipe Box, from Cookin Up North

1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1 egg, beaten
1 1/4 cups buttermilk
2 tablespoons melted butter
1/4 cup sugar

Stir together the flour, baking powder, baking soda and salt. Mix the egg with the buttermilk and add to the flour mixture, stirring only until smooth. Add the melted butter and sugar.

Preheat a griddle or skillet over medium heat. Spray with cooking spray. Ladle about 1/3 cup of batter onto the cooking surface for each pancake. Allow to cook until bubbles begin to form on the top. Lift the edge of each pancake to see if the bottom is golden brown. Once it is, use a large spatula to carefully flip the pancake. Cook the other side until light golden. Remove to a plate. Repeat with the remaining batter.

To freeze: place cooked pancakes in a single layer on a baking sheet lined with cling wrap. Cover with more cling wrap and freeze the baking sheet until the pancakes are frozen. Place frozen pancakes in a freezer bag. Store for up to 6 months.

To see what else was made in the swap click the links below.

(Copycat) Chipotle’s Chicken Burritos

Amy recently posted these (Copycat) Chipotle’s Steak Burritos and I was immediately smitten. While I've only been to Chipotle once, I love a good burrito.

I decided to make these with chicken rather than steak because we always have chicken in the freezer and steak can be expensive. These were fantastic. Absolutely delicious. We all inhaled our burritos. It took a bit of time to make the rice and chop up the pico de gallo (plus I made guacamole) but once everything was made these were really easy to assemble.

SP said I can make these any time I want. He's had Chipotle a few times for work lunches and said he appreciated that these were less greasy and tasted fresher and tastier. A winner all around. Thank you SO much, Amy!

(Copycat) Chipotle’s Chicken Burritos
As seen on Very Culinary
Makes 4-6 burritos, depending how full you stuff them

1 teaspoon dried oregano
1/2 teaspoon cumin powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
scant 1/8 teaspoon cayenne pepper
pinch of salt and pepper
2 teaspoons vegetable oil
1 pound chicken breasts, cut in half lengthwise

4 roma tomatoes, cored and diced small
1 cup finely diced red onion
1 jalapeño chile, seeded and minced
2 tablespoons fresh chopped cilantro

2 cups cooked basmati rice, warm
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons fresh chopped cilantro
1/4-1/2 teaspoon salt

1 can (15 ounce) low sodium black beans, rinsed, drained, and warmed
1/2 cup sour cream
4 (10-inch) flour tortillas

Combine oregano, cumin, garlic powder, onion powder, cayenne, salt and pepper and vegetable oil. Rub spice mixture over both sides of the chicken. Refrigerate while preparing your other ingredients.

Combine the tomatoes, red onion, jalapeño, and chopped cilantro.

Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.

Heat a grill to medium-high. Cook chicken for 5 minutes, flip and cook another 4 minutes. Slice thinly.

Warm tortillas over a gas burner or in the microwave for about 15-30 seconds. Place on a flat surface, evenly distribute the rice and chicken, top with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.

Serve with tortilla chips and guacamole.

Recipe Swap: Bang Bang Chicken Skewers

If you've ever been to a Bonefish Grill you've probably had their famous Bang Bang Shrimp, delicious fried shrimp coated in a creamy, spicy sauce. I've always wanted to try making them at home but I'm not a big fan of frying - it's messy and leaves the whole house smelling for days. For the grilling recipe swap I received Caroline's recipe for Bang Bang Chicken Skewers, a grilled knockoff version of the dish that uses chicken instead of shrimp (although if I'd had shrimp I would have used them, too).

In my opinion, the most important part of any make-at-home version of the Bang Bang Shrimp is the sauce. This was the perfect combination of creaminess from the mayo, sweetness from the chili sauce and spice from the sriracha. We both enjoyed the sauce mixed with smokiness from the grill.

We both love fried food as much as the next person, but this grilled version was pretty awesome. I think I may prefer it simply because of the fat and calories, not to mention the heaviness that comes with fried food. I felt like I could eat more of the chicken because it was grilled vs. fried. I can't wait to try this recipe with shrimp - I know it's going to be amazing.

To see what other grilling recipes were made for the swap scroll down past the recipe to the LinkUp. Thanks to everyone for participating, especially Caroline for submitting this recipe.

UPDATE June 2014: I don't make this recipe with red pepper anymore. I've been making it with grape tomatoes, red onion, zucchini, and mushrooms for awhile now, so I thought I'd update the recipe. Soon I'll get around to reblogging it, but for now I've simply updated the recipe below.

Bang Bang Chicken Skewers
Modified from The Barbee Housewife, originally from Center Cut Cook

4 chicken breasts, cut into 1 inch chunks
2 zucchini, cut into 1 inch chunks
1 red onion, cut into 1 inch chunks
1 12-oz package of mushrooms, cut in half
1 pint grape tomatoes
Olive oil, a few tablespoons for drizzling
Salt and pepper, to taste
1/2 cup mayonnaise
1/2 cup Thai sweet chili sauce
2 teaspoons chile garlic sauce, or more to taste

Soak wooden skewers for 30 minutes before using. You can also use metal skewers.

Thread the chicken, zucchini, onion, mushrooms and tomatoes onto the skewers (keep each thing separate since they have different cooking times). Drizzle the chicken and veggies with oil, then season with salt and pepper.

Whisk together the mayonnaise, Thai sweet chili sauce, and chile garlic sauce. Set aside.

Pre-heat your grill or grill pan to medium-high heat. Add the skewers. Cook the veggies for 6-8 minutes, or until tender, and the chicken 10-12 minutes.

Remove the skewers from the grill and let rest a few minutes. Remove the chicken and veggies from the skewers before eating. Toss the chicken with the sauce and serve alongside the veggies.

California Pizza Kitchen's Original BBQ Chicken Chopped Salad

You all know how much I love a good chopped salad. I've been trying to do one salad a week in the summer, so as soon as I saw this California Pizza Kitchen's Original BBQ Chicken Chopped Salad on Lauren's Latest Facebook page I knew I had to make it ASAP.

This is one awesome salad. Awesome. I loved everything about it - the tang of the red onion and BBQ sauce mixed with the cool creaminess of the ranch dressing and avocado. The basil (and I'm sure the cilantro, too, if I had remembered to ask SP to buy it) added complexity to the romaine. I love the pop of corn kernels in salad and the black beans were a great way to add protein and a slight creaminess. And you can never go wrong with fresh tomatoes this time of year. Everything came together beautifully and I wished the bowl had been twice as big.

I love that Baby Girl eats salad now. She snacked on all the ingredients as I was chopping them up and then chowed down on her portion. This was a great weeknight meal. I was able to grill the chicken during the day so I didn't even have to turn on the stove or dirty a pot/pan at dinnertime.

California Pizza Kitchen's Original BBQ Chicken Chopped Salad
Slightly modified from Lauren’s Latest

2-3 Romaine hearts, chopped
1/4 cup basil leaves, minced
1/4 cup chopped fresh cilantro
1 cup rinsed and drained black beans
1 cup drained sweet corn
2 tablespoons minced red onion
1 cup grated Monterey Jack or cheddar cheese
1/4-1/2 cup prepared ranch dressing, such as Hidden Valley
1 large tomato, diced
1 ripe avocado, sliced
2 leftover grilled chicken breasts, chilled and diced
1/4-1/2 cup prepared BBQ sauce*

In a large bowl, combine lettuce with the basil, cilantro, black beans, corn, red onion and cheese. Toss with ranch dressing (just enough to coat) and divide between serving bowls. Place diced tomatoes around the edges of each bowl, top with avocado slices and diced grilled chicken. Drizzle BBQ sauce over top the whole thing and serve.

*If you didn't grill your chicken with BBQ sauce, dice cooled chicken breast, toss in a little BBQ sauce, place on salad and drizzle with more sauce.

Shake Shack Burgers

I knew I wanted to take advantage of the gorgeous weather and traditional start of the grilling season over Memorial Day weekend by grilling burgers, but I thought I'd kick it up a notch by finally trying these make-at-home Shake Shack Burgers.

The original recipe calls for cooking the burgers in a skillet, but I was set on grilling so that's what I did. When you look at the ingredients this is a very traditional burger that's elevated by the cooking method and the sauce. The sauce is what makes these burgers. I loved it, SP wasn't a fan. I will definitely be making these again and just letting SP dress his own burger. One of these days I hope to try an actual Shake Shack burger.

Shake Shack Burgers
As seen on What's Brewing in the Kitchen, originally from Serious Eats

1/4 cup mayonnaise
1/2 tablespoon ketchup
1/2 tablespoon yellow mustard
2 slices kosher dill pickle, finely chopped
1/8 teaspoon garlic powder
1/8 teaspoon paprika
Pinch cayenne pepper
1 1/4 pounds ground sirloin
Kosher salt and fresh-ground black pepper
1/2 teaspoon vegetable oil
1 tablespoon butter, softened
4 burger rolls, preferably potato
4 leaves lettuce, tops of leaves only
4 slices ripe tomatoes, center-cut preferred

4 slices yellow American cheese

Combine mayo, ketchup, mustard, chopped pickle, garlic powder, paprika and cayenne in a bowl. Set aside.

Form the ground beef into 4 patties. Sprinkle the top side heavily with salt and pepper.

Using a wadded up paper towel, rub vegetable oil on a large stainless steel skillet, then place over medium-high heat until just beginning to smoke.

Split the buns and spread the softened butter on the tops and bottoms of all 4 rolls. Place under the broiler or toast until golden brown. Once toasted, top with 1-2 teaspoons of sauce on each bun. On the top bun, add one leaf of lettuce and one slice of tomato. Set prepped buns on parchment paper.

When skillet is barely smoking, place beef patties in, seasoned side down. Using the back of a spatula, flatten the patties to 4 inches wide. You want the beef to stick and get a nice crust. Season the top side with salt and pepper. Cook until crisp crust forms, about three minutes. Flip burgers and top each with one slice American cheese. Cover and cook until cheese melts.

Transfer patties to bottoms of burger buns and cover with toppings and bun tops. Wrap in parchment paper and let sit for 1-2 minutes to let the juices from the burgers sink into the buns and the sauce to meld with the other toppings and cheese. Don't skip this step, it really makes a difference! Unwrap and serve immediately.

Copycat Red Robin Banzai Burger

We bought a club pack of ground beef recently. I'm always looking for quick, make-ahead dinners for Tuesday nights when I get home late from my exercise class so I thought I'd make burgers. I love experimenting with different toppings and for some reason I wanted to try making a Copycat Red Robin Banzai Burger even though I've never had that particular burger.

Since I've never actually tried a Banzai Burger at Red Robin I can't vouch for how this compares but I can say this was delicious. The teriyaki really soaks into the meat and pineapple slices. I marinated my patties for about 4 hours and that was plenty of time. I loved the combination and will definitely make these again (although now I'm on a burger kick and want to try different varieties).

Copycat Red Robin Banzai Burger
As seen on Joy in Cooking

2 lbs ground round
1 bottle Teriyaki sauce (recommend Kikkoman's Teriyaki Takumi Collection - Original )
Sliced fresh pineapple
Sliced cheddar cheese
Shredded Romaine lettuce
1 tomato, thinly sliced
Burger buns
Mayonnaise

Form the beef into patties. In a shallow baking dish, add some of the teriyaki sauce, place the beef patties on top in a single layer, turning to coat all sides with the sauce. (Be sure to reserve some sauce for the pineapple slices). Cover container and refrigerate 4 hours.

Place pineapple slices in a separate container, add enough teriyaki sauce to coat well, cover and chill.

Preheat grill to medium. Cook hamburgers 3 to 5 minutes per side, or to desired doneness. When you flip the burgers, add the pineapple to the grill and cook until grill marks show, turning once. About 1 minute before the burgers are done, place slices of cheese on top of each patty to melt.

To assemble burgers: Spread mayonnaise on the top and bottom of each bun. Place hamburger patty on bottom bun and top with 1-2 tomato slices, and 1-2 grilled pineapple slices. Cover with about 1/3 cup shredded lettuce and place top bun on sandwich.

Restaurant Knockoff - Cheese and Garlic Biscuits

I have fond memories of Red Lobster. There, I said it.

When I was growing up my grandmother loved Red Lobster. It was one of the special meals we'd have when I'd visit her after she moved down South. At that time we had to drive about an hour to the closest store whereas now there's a Red Lobster less than 5 minutes from her apartment. I would always get a Caesar salad with my lunch so I could dip the Cheddar Bay Biscuits, hot from the oven, into the leftover dressing. Delicious.

I've see a lot of knockoff recipes floating around but this one for Cheese and Garlic Biscuits claims to be straight from the Red Lobster kitchens so I thought I'd give it a try.


Every time I've made a version of these I kick myself for not getting the yellow cheddar because the color is always wrong with the white cheddar. I must make a mental note to buy yellow cheddar soon. Unfortunately my biscuits weren't as crispy as Red Lobsters. I'm not sure why. Maybe they needed to bake longer? SP got me a huge box of buttermilk baking mix so I'll definitely try these again, upping the cooking time to 12 minutes. I only made half a batch since we were going out of town (to visit my grandmother, actually) and we ate all 6 in one sitting. Oops!

Cheese Garlic Biscuits
Red Lobster, Myrtle Beach via The Way to His Heart

2 cups buttermilk baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup butter or margarine melted
1/4 teaspoon garlic powder

Preheat oven to 450 F.

Combine buttermilk baking mix, milk and cheese with a wooden spoon until soft dough forms. Beat vigorously for 30 seconds.

Drop dough onto an ungreased cookie sheet, approximately two tablespoons per biscuit.

Bake 10-12 minutes, until golden brown and crispy.

Combine melted butter and garlic powder: brush over warm biscuits before removing from cookie sheet.

Serve warm.

Makes 10 to 12 biscuits.

Billy's Favorite Pasta

My friend Heather, the one who brought you Shrimp Tacos with Jalapeno-Ranch Sauce, is at it again. Her husband asked her to recreate a pasta dish called Billy's Favorite from Vito's on 42nd, a restaurant he loved growing up. I've never been to Iowa, let alone this restaurant, but if Heather recommends it I make it. I mean really, just read this description - Pine nuts, fresh spinach & garlic, cooked in a light Gorgonzola cheese cream sauce with marinated tomatoes on fussili pasta with grilled chicken. YUM!!!


The smell of the tomatoes marinating all day drove me crazy. I couldn't wait to eat dinner and I may or may not have been sneaking bites of pasta from the skillet as I waited for SP to get home from work. I loved the tang of the balsamic and the tomatoes and spinach cut the richness of the cream sauce.

A word of warning - this dish produces quite a few dishes, but it's definitely worth it. I cooked the chicken in a skillet instead of on the grill to save time (we use charcoal and it takes awhile to get it ready). The Gorgonzola was a tad overpowering for my tastes, so next time I'll use a little less of it. SP loved it so it's definitely a matter of personal preference. Taste the sauce and adjust as needed. I think this would also be delicious with Ranch flavoring, similar to the Ranch Pasta with Bacon, Spinach and Tomatoes.

Thanks for another winner, Heather!

Billy's Favorite Pasta
From Heather, based on Vito's on 42nd

1 lb fussili pasta
1 tablespoon balsamic vinegar
1 tablespoon olive oil
6 cloves garlic, minced and divided
salt and pepper
3 tomatoes, diced
1 stick of butter
1 pint heavy cream
4-8 ounces Gorgonzola cheese, to taste
2 chicken breasts
1/3 cup pine nuts, toasted
1 bag baby spinach

Cook pasta according to package directions. Drain and set aside.

Combine vinegar, oil, 1 tablespoon minced garlic, salt and pepper in a medium bowl. Add tomatoes and toss to coat. Marinate at least 30 minutes.

In a small saucepan, melt the butter over medium heat. Add the cream and bring to a simmer. Off heat, add the Gorgonzola cheese and stir to melt.

Marinate the chicken in salt, pepper and 1 tablespoon minced garlic, and then grill. Once the chicken is cooked, allow it to rest and then cut into slices on a bias.

In a sauté pan over medium heat, add some oil and the rest of the minced garlic. Cook until fragrant then added in the marinated tomatoes, pine nuts and spinach. Allow the spinach to wilt, and then add in the Gorgonzola sauce, pasta and the sliced chicken. Serve immediately.

Restaurant Knockoff: Texas Roadhouse Green Beans

I've been in a side dish rut lately. I asked the ladies on my cooking board what they usually make and now I have a ton of recipes to try. First on my list were these Texas Roadhouse Green Beans. We love Texas Roadhouse. Our first experience at the chain was with my grandmother during a visit to West Virginia almost 10 years ago. I'd been there at least once before for some relative's birthday, but this was the first meal I remember. In addition to the delicious steak, I fell in love with their green beans. These aren't your usual steamed green beans. These came in a delicious broth with onions and bacon. They were kicked up green beans and ever since, whenever we eat at a Texas Roadhouse I have to order them.


I was excited to see how these would compare to the ones in the restaurant. They were absolutely perfect, exactly the same as what I get at the restaurant, although they needed a little salt. I added it to the ingredient list below. I'm really excited to have an at-home version for the next time we grill up some steaks. Here they are simmering away on the stove.


I was able to simmer them for probably 30 minutes since I made them on a Sunday afternoon. The recipe indicated the longer they sit the better the flavor so feel free to let them cook as long as you'd like. Canned green beans are already pretty mushy so it's not like you're running the risk of compromising the texture.

Texas Roadhouse Green Beans
Slightly Modified from The Rookie Chef

2 (16 ounce) cans of green beans, drained and rinsed
2 cups water
1 tablespoon sugar
1/2 teaspoon pepper
1/2 teaspoon salt
5 strips of bacon, diced
1/2 a medium onion, diced

Drain green beans and set aside. Mix water, sugar, pepper and salt until well incorporated. Set aside.

Preheat a deep pan over medium high heat. Add the diced bacon. Cook until just starting to get crispy. Add the onions and cook until they are tender, then add the green beans and liquid mixture. Stir to incorporate. Bring mixture to a boil and then lower the heat to simmer. Simmer until ready to serve.

Garlic Cheddar Biscuits

I'm really mourning the loss of natural light these days. My photos, which were never that great to begin with, are really suffering from the lack of daylight. I'm thinking it might be time to invest in a light box.

Anyway, on to the biscuits. I admit to loving the Garlic Cheddar Biscuits at Red Lobster. I have very fond memories of going there as a kid with my grandma. It was a special treat and I would eat a bunch of these biscuits with my Caesar salad. Yum!


I used a white cheddar because that's what we had on hand, but I wish I'd thought to buy yellow cheddar for the picture. I guess I'll just have to make these again and retake the photo. Oh darn.

Garlic Cheddar Biscuits
Sugared Whisk

2 cups unbleached all purpose flour
2 oz sharp cheddar cheese, shredded
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon table salt
2 cloves garlic, minced
1 cup whole milk
1/4 cup sharp cheddar cheese, shredded (for topping)
4 tablespoons butter
1 clove garlic, minced
1/2 teaspoon dried parsley
Seasoned or garlic salt, to taste

Adjust oven rack upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper or grease for easy removal of biscuits.

Whisk together flour, cheddar cheese, sugar, baking powder, salt, and garlic in a medium bowl. Add milk and stir until ingredients are mixed, be careful not to over mix. At this point the dough should be fairly sticky but not runny or dry. Add more flour or milk as needed to achieve desired consistency.

Scoop dough onto prepared baking sheet with a large cookie scoop (about 2 tablespoons worth of dough). Top each biscuit with a sprinkle of cheddar cheese. Bake for 20 minutes or until the tops of the biscuits begin to brown.

In a small bowl, melt the butter along with the garlic and parsley in the microwave. Brush tops with garlic butter mixture and sprinkle with garlic salt to taste.

Makes 12 biscuits

Restaurant Knockoff - Chicken Sandwich

Back when I was in high school and college I ate at Triumph Brewing Company quite a bit. They had this amazing chicken sandwich on their lunch menu that I was madly in love with. Grilled chicken marinated in lemon and herbs served on sourdough bread with lettuce, tomato, mayo, sliced red onion, roasted red pepper and melted mozzarella cheese. I ordered it every single time I ate there, it was just that good.


And then one day the sandwich was gone from their menu. I asked the waiter what had happened and he didn't know. I rarely eat at Triumph anymore but I periodically check their website to see if the sandwich has made a comeback since I know I'm not the only one who loved it (as evidenced by this conversation on Chowhound back in 2007). If anyone from Triumph happens to read this, please bring back this sandwich!

I don't know why it took me so long to attempt to recreate the sandwich at home. It's a chicken sandwich, afterall; not too difficult to make at home. I have to say, I'm really proud of how it came out. Unfortunately my loaf of sourdough wasn't as large as the bread Triumph used, making for a smaller sandwich, but the flavors were spot on.



Grilled Chicken Sandwich
A Taste of Home Cooking Knockoff from Triumph Brewing Company

2-3 chicken breasts, pounded thin
Olive oil
Juice of 1 lemon
1 teaspoon dried herbs (mix of parsley, basil, Italian seasoning)
Loaf of sourdough bread
Mayo
Romaine lettuce
1 tomato, sliced
1/2 lb fresh mozzarella, sliced
3 slices of roasted red pepper (from a large jar)
Thinly sliced red onion

Put chicken in a food storage bag (doubled up in case one leaks) and add a few splashes of olive oil, the lemon juice and herbs. Let marinate a few hours.

Cook chicken either in a pan or on the grill. If using a pan, once the chicken is cooked top it with one slice of roasted red pepper and slices of mozzarella. Cover and allow the mozzarella to melt.

To assemble the sandwich - cut sourdough into thick slices. Spread mayo on both slices of bread, then top one side with slices of red onion, lettuce and tomato. Place the chicken topped with the red pepper and mozzarella on the other side. Assemble sandwich and enjoy!

Restaurant Knock-Off: Texas Roadhouse House Salad

I love the House Salad at Texas Roadhouse so when I was stumped for what to serve with dinner one night I decided to recreate it at home.


It's a very simple salad made infinitely better by their homemade Ranch dressing and croutons made from their delicious rolls (two things I haven't tried recreating at home yet). It's just greens (romaine), tomato, hardboiled eggs, cheddar cheese and croutons.

Next step - make my own Ranch dressing and find a knock-off for their rolls.