Carrabba’s Chicken Bryan

I LOVE CARRABBA’S!!!

• 1 Tbsp garlic, minced
• 1 Tbsp yellow onion, minced
• 2 Tbsp butter
• 1/2 cup dry white wine
• 1/4 cup  fresh lemon juice
• 2/3 cup cold butter, sliced
• 1 1/2 cups chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 1 tsp kosher salt (I’m sure regular is just fine)
• 1/2 tsp white pepper
• 6 boneless skinless chicken breast halves
• olive oil
• 1/2 tsp black pepper
• 8 oz caprino cheese (which is a goat cheese and any goat cheese will work – my favorite is Drunken Goat cheese), room temp.

Saute garlic and onion in butter in a large skillet over medium heat until tender.  Stir in wine and lemon juice and increase heat to medium high and simmer to reduce by half.  Reduce heat to low and stir in cold butter, one at a time.  Stir in tomatoes, basil, salt and white pepper.  Remove from heat and set aside.  Brush chicken breast with olive oil and sprinkle with salt and pepper.  Grill chicken over hot coals for 15-20 minutes or until cooked through.   A couple of minutes before chicken is done, place equal amounts of cheese on each breast.  Spoon prepared sun-dried tomato sauce over chicken.

Olive Garden Sicilian Scampi

• 4 Tbsp Butter
• 2 Tbsp Olive oil
• 2 tsp minced white onion
• 2 tsp garlic, minced
• 2 Tbsp Chablis or white wine
• 12 shrimp, peeled and de-veined
• 2 tsp lemon juice
• 1 tsp fresh parsley, minced
• Pinch of salt
• pinch of black pepper
• pinch of crushed red pepper flakes
• 2 Tbsp heavy cream
• 1 diced Roma tomato
• 10 slices Italian bread

First, toast the bread on a sheet pan in the oven set to broil or in toaster oven.  The bread should toast for 1 to 2 minutes on each side, or until light brown.  Arrange the bread slices in a spoke-like fashion on a serving plate – (just do it the way you want, I don’t know why toast has to be arrange in any specific order in order to make it TASTE better.)

Next:  Heat a small skillet over medium heat.  Add butter and olive oil to the pan.  When the butter has melted, add onion and garlic.  Make sure your heat isn’t up too high or garlic may burn and turn brown and bitter.  Saute` for a minute and then add the wine to the pan.  Immediately add the shrimp.

Then –  After the shrimp is added, then add the lemon juice, parsley, salt, black pepper and red pepper.  Cook shrimp until they are done tossing occasionally.  When the shrimp is cooked add the cream and tomato.  Cook for 15 to 30 SECONDS.  Use tongs to place one shrimp on each slice of bread and one in the middle.  Pour sauce from the pan over the shrimp.  Top with Parmesan cheese and serve.

I honestly don’t know where I got this recipe.  It was in my cookbook on what looks like something someone had printed off from work and it says exactly what I’ve put here (except the bit in ( ) above).   I’m sure that if you ran a restaurant like Olive Garden, it would be necessary to be as ANAL to arrange your toast just so and make sure every single slice had only ONE shrimp on it – whatever.  I’m sure it’s gonna taste just YUMMY no matter HOW you arrange your toast or pour the shrimp on it . . . JUST EAT IT ALREADY!

Olive Gardens Hot Spinach & Artichoke Dip

• 1 8oz package cream cheese, softened to room temp.
• 1 can (14 oz) Artichoke Hearts, drained and coarsely chopped
• 1/2 cup spinach frozen chopped or steamed and well drained
• 1/4 cup mayo (do NOT use Miracle Whip)
• 1/4 cup Parmesan Cheese, fresh grated
• 1/4 cup Romano cheese (or just more Parmesan if you prefer)
• 1 clove garlic, minced
• 1/2 tsp dried basil, or 1 Tbsp fresh basil
• 1/4 cup mozzarella cheese, grated
• 1/4 tsp garlic salt
• salt and pepper to taste

Cream together: mayo, Parmesan, Romano and cream cheese, garlic, basil and garlic salt.  Mix well.  Add artichoke hearts and spinach and mix until well blended.  Spray pie pan with Pam, pour in dip and top with cheese.  Bake @ 350 degrees for 25 minutes or until the top is browned.  Serve with toasted bread. 

Note:  Unbaked mixture can be stored in refrigerator until your are ready to use.

 dishes