Denny's BBQ Chicken Sandwich

This is a Top Secret Recipe. I actually had this at Denny's and so I wanted to try this recipe. It was pretty darn good.

Sweet Hickory Spread Ingredients
3 tbsp butter
1 cup minced onion
2 tsp all-purpose flour
1/4 cup molasses
1/4 cup water
2 tbsp white vinegar
1/8 tsp hickory salt

2 skinless chicken breast fillets
vegetable oil
salt
ground black pepper
2 hamburger buns
2 tbsp melted butter
2 leaves green leaf lettuce
4 tomato slices
2 slices cheddar cheese
French fried onions

Prepare sweet hickory spread by melting 3 tbsp butter over medium/low heat. Add 1 cup minced onion and sautee for 7 to 10 minutes or until the onions start to brown. Add 2 tsp flour and stir until the flour is mixed in. Let this cook for a minute or two, then add molasses, water, vinegar, and hickory salty. Simmer sauce for 3 to 4 minutes or until thick. Remove from heat and cover.

To cook the chicken, preheat a skillet or griddle pan over medium heat. Pound your chicken with a kitchen mallet so that it has a uniform thickness of about 1/2 inch, then trim any excess meat away that would hand off the sandwich. (Pretty sure I didn't trim anything. No wasting here!) Rub each chicken breast with some canola oil, then sprinkle each with salt and pepper. Grill chicken for 4 to 6 minutes per side until done.

As your chicken cooks, spread a little butter on the faces of your two hamburger buns and toast on another skillet or griddle. Build each sandwich by first spreading some of the sweet hickory spread on the face of the bottom bun. Tear a leaf of lettuce to fit on the bottom bun. Arrange two tomato slices on the lettuce. Stack the grilled chicken breast on the tomato slices. Place a slice of cheddar on the chicken breast. Stack a handful of french fried onions then top with the hamburger bun. Serve with bbq sauce on the side.

Yummy. Makes me hungry writing about.

Applebee's Chicken Fajita Rollup

This is another Top Secret Restaurant recipe. Yummy.

Marinade Ingredients
2 cups water
1/3 cup soy sauce
3 tbsp sugar
2 tbsp salt
2 tbsp white vinegar
1 tbsp ground chipotle pepper or 1 1/2 tsp cayenne pepper
2 tsp hickory smoke flavoring
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper

4 chicken breast fillets

Mexi-Ranch Dipping Sauce Ingredients
1/2 cup mayonnaise
2 tbsp minced onion
2 tbsp diced tomato
1 tbsp buttermilk
1 tbsp white vinegar
2 tsp minced fresh cilantro
1 tsp canned chopped mild green chiles
3/4 tsp paprika
1/2 tsp sugar
1/4 tsp salt
pinch dried dill weed
pinch ground cumin
pinch cayenne pepper

Pico de Gallo Ingredients
2 medium tomatoes, diced
1/3 cup diced red onion
1 jalapeno, seeded and diced
2 tsp lime juice
2 tsp minced fresh cilantro
1/4 tsp salt
1/4 tsp ground black pepper

4 large tortillas
1 cup shredded cheddar cheese
1 cup shreded Monterey Jack cheese
4 cups shredded iceberg lettuce

The chicken needs to marinate for 2 hours, so make the marinade first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to marinade, cover and chill for 2 hours. Don't let the chicken marinate for much more than that or it could get tough.

While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.

The pico de gallo will also develop nicely in the fridge. Combine all those ingredients, then cover and chill it as well.

When you're ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breasts for 4 to 7 minutes per side or until done.

Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1 cup of shredded lettuce in a strip across the center of the tortilla, followed by about 3 tbsp of pico de gallo. Slive one grilled chicken breast into bite size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce on the side.

I just poured dipping sauce right in mine. Super tasty!

Island Fries

This is another Top Secret Recipe from Island's Restaurant. They were mighty tasty. :)
Ingredients
2 medium russet potatoes
3-5 cups vegetable oil
3-5 cups peanut oil (We only had vegetable oil.)

Garlic/Onion Salt
1 tbsp garlic salt
1 tsp onion salt
1/4 tsp black pepper

Combine garlic salt, onion salt, and pepper in a small bowl. Slice potatoes with a slicer or mandoline set to 1/4-inch thick slices. Hold potato at a slight angle when slicing to produce fries that are about 2 to 3 inches in length. (I have a fry slicer, like one of those apple slicer/corers. It makes them pretty easily, if not a bit thicker.) Drop sliced potatoes into a bowl of water to rinse away starch. Pour out water, then fill bowl again. Pour out that water, then fill bowl again with water and add some ice. Let potatoes sit for 1 hour in the ice water.

Heat oils in fryer to 350 degrees. When the potatoes are done soaking, drain them, then pour them out onto a clean dish towel. Blot fries dry. When fries are dry drop about half into the hot oil and blanch for 2 to 3 minutes (fries should be soft in the center). Remove the fries onto a towel to cool. When all the fries are blanched, let them sit to cool for about 30 minutes. When fries are cool, fry them for a second time for 5 to 7 minutes or until fries are golden and crispy. Pour fries onto a rack or towels to drain. Toss fries with several pinches of the garlic/onion salt and serve hot.

These came out great. I didn't do all of the soaking for the precise times because I made these somewhat last minute. But they were really yummy.

Chili's Chicken Crispers

These are from Top Secrets Restaurant Recipes. I really love this recipe. I think it's just as good as McDonalds, and I made them at home! It does require a deep fryer.

Ingredients

Batter

1 egg, beaten

1/4 cup whole milk

3/4 cup chicken broth

1 1/2 tsp salt

1/2 tsp ground black pepper

1 cup self-rising flour (I don't have that, so I used all-purpose)

6-10 cups shortening or vegetable oil. (We used oil.)

10 chicken tenderloins (We cut ours up into smaller nuggets)

1/2 cup flour

Heat shortening or oil in fryer to 350 degrees. Combine beaten egg, milk, chicken brother, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup flour. Let batter sit for 5 minutes. When you are ready to fry the chicken, coat each piece with dry flour, then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it's golden brown. Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at the same time. Drain fried chicken strips on a rack or paper towels for a minute or so.

These were great!

Red Lobster Cheese Biscuits

These are a recipe that I was super excited to realize I had. I went to Red Lobster for the first time and had their biscuits. They really are amazing. I was jazzed to see that I had their "recipe" in my Top Secret Restaurant Recipe book. We had them a few times the next week, and they are delicious!

Ingredients

2 1/2 cups Bisquisk baking mix (I didn't have this, so I substituted this and the following dry ingredients with my baking powder biscuit recipe)

4 tbsp cold butter (I also used the shortening from the baking powder biscuit recipe)

1 heaping cup grated cheese

3/4 cup cold whole milk

1/4 tsp garlic powder

Brush On Top

2 tbsp butter, melted

1/2 tsp garlic powder

1/4 tsp dried parsley flakes

pinch salt

Preheat your overn to 400 degrees. Combine bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. (Or combine dry ingredients from baking powder biscuits with the shortening listed in that recipe.) You don't want to mix too thoroughly. There should be small chunk of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 tsp garlic. Mix by hand until combined, but don't over mix.

Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. When you take the biscuits out of the oven, melt 2 tbsp butter in a small bowl in your microwave. Stir in 1/2 tsp garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over hte tops of all the biscuits. Use up all of the butter. (Really, use it all.)

I could see the flavor might be different using butter instead of shortening. I think I'll try it that way next time. (Still using my dry ingredients from my biscuits recipe. I don't keep bisquick on hand.) I've scooped them, and I've rolled them out and cut them like I would my biscuits. I don't know that it makes a difference. Whatever's easier.  I think it's really the garlic mix that you brush on top that makes the recipe. Absolutely delicious. A must try!

Applebee's Santa Fe Chicken Salad

The credit for this amazing dish goes completely to my husband. He made it while I was in Spokane, but there was enough to make it the next day, so he made me a whopping plate full. I ate the whole thing. This is amazing!  It comes from Top Secret Restaurant Recipes 2.

Ingredients for Marinade
2 cups water
1/3 cup soy sauce
3 tbsp granulated sugar
2 tbsp salt
2 tbsp apple cider vinegar
1 tbsp ground chipotle pepper (or 1 1/2 tsp ground cayenne pepper) - I used cayenne pepper
2 tsp hickory smoke flavoring
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
4 skinless chicken breast fillets

Ingredients for Mexi-ranch Dressing
1/2 cup mayonnaise
2 tbsp minced onion
2 tbsp diced tomato
1 tbsp buttermilk (feel free to substitute with milk)
1 tbsp white vinegar
2 tsp minced fresh cilantro
1 tsp canned chopped milk green chiles
3/4 tsp paprika
1/2 tsp granulated sugar
1/4 tsp salt
pinch dried dill weed
pinch ground cumin
pinch cayenne pepper

Ingredients for Pico de Gallo
2 medium tomatoes, diced
1/3 cup diced red onion
1 jalapeno, seeded and diced
2 tsp lime juice
2 tsp minced fresh cilantro
1/4 tsp salt
1/4 tsp ground black pepper

Remaining Ingredients for Salad
8 cups chopped iceberg lettuce
8 cups chopped romaince lettuce
1 cup chopped red cabbage (We only had iceberg and romaine)
1 cup fancy shredded Cheddar cheese
1 cup fancy shredded Monterey Jack cheese (We only had cheddar)
4 handfuls tortilla strips or chips
1/2 cup sour cream
1/2 cup guacamole (We didn't have sour cream or guacamole, but I know they would've been amazing additions)

You want to marinate the chicken for 2 hours in advance, so make the marinade first by combing all the ingredients for the marinade in a medium bowl. Stir well until the sugar has dissolved. Drop the chicken breasts into the marinade, then cover and chill for 2 hours. You don't want to marinate for much more than 2 hours or the chicken could get tough.

While the chicken marinates, make the Mexi-ranch dressing by combining the ingredients in a medium bowl. Cover and chill so the flavors will develop as the chicken marinates.

You'll also make the pico de gallo in advance so that it can rest a bit in the fridge. Combine all the ingredients in a medium bowl, then cover and chill this as well. When the chicken has marinated for 2 hours, fire up the grill to medium/high heat. (We just used a skillet) Grill the chicken breasts for 4 to 7 minutes per side or until the chicken is done. Take the chicken off the grill then let it rest for a bit while you prepare the salads.

Build each salad in a large bowl by first tossing 2 cups chopped iceberg lettuce and 2 cups chopped romaince lettuce with 1/4 cup chopped red cabbage and about 1/4 cup of the dressing. Combine the shredded cheeses and then add, about 1/2 cup to each salad on the lettuce. Sprinkle a handful of tortilla strips or crumbled chips on next.

Slice each chicken breast into strips and arrange each one on each of the salads. Sprinkle about 1/4 cup of pico de gallo over the top. Finish off each salad by adding a 2 tbsp scoop of sour cream on one side of each salad, then a 2 tbsp scoop of guacamole on the other side.

We didn't construct our salads nearly so mechanically, but I wanted to give you the original recipe. You can easily loosen up the construction, etc. to suit your needs. But let me just add again that this salad was absolutely delicious! There's a lot involved, but it's worth the work. We've already had it like 3 times since he made it in May. Soo good!

Top Secret Restaurant Recipes 2

This is a great cookbook my mom got me for Christmas. At first, I wasn't reallyinspired to cook from it. But my husband found some recipes he thought sounded good and started using it, and I must say we've been hooked since!  We've only scratched the surface of what's in this great book, but I'm sure whatever else we try will not disappoint! So I hope you enjoy these new recipes as much as we do!