Take Out Woes

 It has been a busy day, you're exhausted, want something delicious for supper, but don't want to lift a finger. Oh look, that take-out menu from your favorite Chinese restaurant is staring at you from where it hangs on the fridge. Yes! Problem solved. 

So you get everyone's orders, call it in and tell the hubby to pick it up on his way home from work (This is how it works in my house, you can mold the details to fit your story...) Yay! He's home! Bring on the hot and sour soup, noodles, crab ragoon....oh I'm drooling just thinking about it. 

But you know what takes the joy out of this tale? The total! Whew...even our "hole in the wall" Chinese place has had to raise their prices in today's economy and the cheap take-out isn't so cheap anymore. 

I am in no way complaining about them having to do what they need to, we are all feeling the pinch in our wallets. The price of everything is going up every single day, and nobody is immune. I completely understand why that container of Pad Thai is a few dollars more than it was just a few months ago; but it makes me sad. Sad for the restaurant, because you know they are probably struggling, still feeling the effect of the pandemic on top of everything else. Sad for us because we can't support them as much as we would like to. Sad for my stomach because I can't fill that craving as often as I want! 

One way to enjoy the take-out dishes we love and stay on budget is to make them at home. It's not a new concept, just something many people are getting back to lately. I know the restaurant copycat recipes on this blog have been getting a LOT of views! 

My Shrimp Fried Rice has always been a popular recipe, so I know this sweet version will be a hit too! Pineapple Fried Rice is a great side dish with some store bough frozen egg rolls, or add some protein (chicken, shrimp or pork) for a full meal. 

The sweetness of the pineapple really adds a depth of flavor to a savory dish. If you're a fan of sweet and salty, you know what I'm talking about!

Put that take-out menu back in the junk drawer. I promise this is almost as easy as picking up the phone, and will definitely save you a few bucks in the long run. 

Pineapple Fried Rice

3 cups cooked brown rice

1 medium yellow onion, finely chopped

3 garlic cloves, minced

3 green onions, chopped

1 (12 oz.) bag frozen peas and carrots, partially thawed

1-2 TBS sesame oil

3 TBS soy sauce

1/2 tsp dried ginger

2 TBS olive oil

1 (20 oz.) can pineapple tidbits, well drained

Black Pepper, to taste

In a small bowl whisk together soy, sesame oil, ginger and black pepper. Set aside. In a large skillet or wok over medium hit heat, sauté onions and garlic in oil until soft, about 4 minutes, stirring constantly. Add peas and carrots and cook 2-3 minutes. Add cooked rice and soy sauce mixture. Stir well and cook 7 minutes until flavors combine. Lower heat to medium low. Add pineapple and green onions. Stir gently to combine. Serve immediately with extra soy on the side. 

Welcome Soup Season With A New Copycat Recipe

 How has your September been going? It's been so busy around here, the month kind of flashed before my eyes. We celebrated an 18th birthday, our first school-related illness resulting in the little guy missing two days, attended our homecoming football game, took Max's very first field trip to an apple orchard (which Bubbie took the day off school to join us), I went to my first PTL (think PTA) meeting, and more I can't even remember right now. You can understand why I blinked and now it's almost October. 

When does soup season begin in your house? For us, the minute Labor Day was over, I started putting more soups on our weekly menu. Even though we had some summer-like hot days, it was time! Now that the temps have indeed fallen to more autumn like highs, and October knocking on the door, I'm sure more families are ready to celebrate all things soup, chowder and stew. 

I'm sure this will be the first of many new soup recipes over the next several months, as we enter into even colder weather, but I wanted this to be the debut because it has quickly become one of our favorites.

A copycat of an Olive Garden classic, this Chicken Gnocchi Soup can be on your table in about 30 minutes! Perfect during the crazy busy week when you're exhausted and just need to eat before heading out the door again. 

Let's stop here for a minute and talk about the chicken in this soup. I can't believe the price of fresh chicken these days at the store, so I decided to use canned instead. Leftover rotisserie or roasted would be great too, but I didn't have any on hand, and didn't want to spend the $$$ on a package of boneless breasts. Sure, canned chicken won't work in certain recipes that call for cooked chicken, but I have found that in many soups, it's perfect and much easier on the budget. 

This creamy, hearty soup will fill you up and thaw you out at the same time. It is filled with so much flavor, it tastes like it cooked all day, and not quickly on the stove top. Add a big bowl of copycat Olive Garden Salad and you have a complete meal; and don't forget some crusty bread too! 

However you decide to welcome fall, and with it, soup season, I hope you're finding ways to put some fun into your busy days and yummy things to come home to after!

 

Copycat Olive Garden Chicken Gnocchi Soup

2 (12 oz.) cans chicken, drained and broken up

1 (16 oz.) package gnocchi

1 TBS olive oil

1/4 cup butter

1 quart half-and-half

3 1/2 cups chicken broth

1/4 cup flour

1 cup matchstick carrots, rough chopped

2 stalks celery, diced

1 medium yellow onion, finely chopped

1 heaping cup spinach, rough chopped

2 garlic cloves, minced

1/2 tsp dried parsley

1/2 tsp dried thyme

Salt and pepper  

In a large pot, melt butter with olive oil over medium high heat. Sauté onion, celery and garlic for 5 minutes until soft. Sprinkle with flour and cook 1-2 minutes more. Whisk in half-and-half and bring to a simmer. Cook for 5 minutes until slightly thickened. Whisk in chicken broth and simmer 5 minutes. Reduce heat to medium. Add carrots, chicken, thyme, parsley, and gnocchi. Simmer until gnocchi float to the top. Season with salt and pepper. Add spinach and cook 5-10 minutes to heat through. Serve immediately. 

 

Summer Time Sandwich

 I can not tell you how happy our house is that summer has arrived! School has been out for almost 2 weeks, the pool opened last week and I have tan lines on my feet from my flip flops, earned from trips to the zoo and air show! I am in my happy place! 

With the warmer temperatures, I am always looking for meals that keep us cool, can be eaten outside on our backyard deck or be packed in a picnic basket for a trip to a local park. Nothing screams all of these more than a terrific sandwich! 

The options are endless when it comes to a simple summer sandwich supper, but at the top of my favorites list has to be a great chicken salad; and one of my go-to versions is this simple copycat version of Arby's Pecan Chicken Salad.

The crunchy pecans, apples and celery with the sweetness of red grapes give this chicken salad a flavor like no other. It has been my most sough after version for years. When it disappeared from the menu at our local Arby's I almost rioted. Hence why I had to learn to make it at home! 

Now it's been back for a while now, but let's face it, like everything else, whew that price has gone up! Yet another great reason to make a big batch at home for a summer supper or lunches all week long!

Let's talk canned chicken. I used it in this recipe because I had some on hand, but leftover chicken or rotisserie style would work well too! However, canned chicken has become something I am using more and more of in certain recipes because it's more economical than fresh sometimes. It works well in soups, salads and some casseroles. So, don't overlook it when you have a recipe that calls for cooked chicken. 

Summer time is here, and we are rejoicing. We intend to suck every last drop of fun, and deliciousness out of it! 

 Copycat Arby's Chicken Salad 

2 (12 oz.) cans chicken, drained well

1 cup red grapes, halved

1 cup pecans, chopped

2 gala apples, finely chopped

3 ribs celery, finely chopped

3/4 cup mayonnaise

1 TBS lemon juice

Salt and  Pepper

In a small bowl, whisk together mayo, lemon juice, salt and pepper. In a large bowl combine chicken, grapes, apples, celery and pecans. Stir well to combine. Add dressing and stir again. Chill for at least an hour before serving. Serve on bread, toast, rolls, crackers, croissants, etc. *NOTE* Chill the cans of chicken before making to be able to serve right away.

It's All In The Sauce

When I am thinking about a copycat recipe from a favorite restaurant the brainstorming and research that goes into what gives the dish the "it factor" can sometimes take a while to gather and perfect before I am ready to recreate it. 

I want to make sure it tastes as close to the original as possible. I love the look on my boys' faces when they bite into a dish and immediately say "This tastes just like it!" It gives me a great sense of accomplishment and fills my foodie heart with joy.

Years ago I tried to make an at home version of McDonald's Filet-O-Fish and I will 100% admit I was lazy. It looked pretty simple from the outside. Fish. Cheese. Tartar. Bun. Done. Well, I wasn't quite into the details as I am now (at the time I think Alex was maybe 3-4 and I was just trying to get people fed). 

This time around I decided it was time to do a little research to see what I could do to get them spot on. I knew 3 things for sure going into it. The fish has to be breaded not battered, the cheese has to be American and finally, that tartar sauce. Oh, the sauce. Let's face it, to make a copycat of this famous sandwich, the secret is in the sauce! That is where the flavor comes from and what needs to be perfected to make sure it tastes like you stopped at the drive-thru.

After reading some recipes online and articles speculating what was in the sauce, one ingredient stood out that I would have never guessed. Capers! I love capers and they give McD's tartar sauce that little something extra that makes you crave a filet-o-fish at 10 o'clock at night. Oh, that's just me? Oops.

The fish fillets I found were just the "normal" ones and I used 2 per sandwich because they are kind of skinny. Sometimes you can find ones labeled "for sandwiches" and they are more square shaped-and would be perfect for these! 

With many of us needed weekly meat-free meals during Lent, this was the perfect time to share this fishy secret recipe with you! Grab some fries and dinner is done!

 Copycat McDonald's Filet-O-Fish 

8 frozen breaded fish fillets, cooked 

8 slices American cheese

Hamburger Buns

Tartar Sauce:

1/2 c. mayonnaise

1/4 c. dill pickle relish

1 tsp. lemon juice

1/8 tsp. sugar

1 TBS capers, chopped

2 tsp. dried onions, chopped

2 tsp. milk

1 tsp. dried parsley

In a small bowl, whisk ingredients for tartar sauce. Chill for 1 hour. Bake fish according to directions, adding a few minutes for extra crispiness. When finished assemble the sandwiches: Add the fish fillets, cheese slice and a big dollop of tartar sauce. Serve immediately.

 

Shared at Weekend Potluck

Easter Planning

Have you started to brainstorm your Easter menu yet? I am well on my way to being done with mine, but I realize not everyone is totally OCD  when it comes to planning like me. Regardless if you've begun, or just groaned at the thought, I have a terrific recipe that could easily be added to your menu...or be a tasty side dish this week for supper! 

I have mentioned before my boys are mac and cheese connoisseurs. They like it any way they can get it, from the blue box to my homemade no-boil baked version passed down from my grandma. But when it comes to restaurants, the #1 choice for my oldest has always been Cracker Barrel's. Since he was little, he has proclaimed it to be his favorite and the best one he can find when we go out to eat...and believe me he has tried many! 

He loves the thick, creamy texture, but hands down, his favorite part is the little bits of browned edges that you get with every portion. While others might think these crispy pieces are burnt or a mistake, he has always coveted them like they were gold! "Mom! I got extra brown pieces!" 

I don't know why it took me so long to make a version at home, but I was a rock star with this one! The funniest part is I had never had it myself, so I had to wait for the teenager to taste it to tell me if it was right. According to him I nailed it!

I use extra sharp cheddar in my baked mac and cheese recipe, but this one calls for Colby, giving it a milder flavor. Cooking it both on the stove top and then baking it produces that creamy texture plus the browned edges he loves. I scored some major mom points the night I made this! 

I know so many families who love to have macaroni and cheese on their Easter table, specifically if ham is served,  and this Copycat Cracker Barrel version would be perfect! This recipe is perfect for 4, but could easily be doubled or even tripled! Honestly, if it was me, I would make 2 or 3 batches, but in separate 8x8 pans for even cooking. 

I can taste the cheesy goodness next to a slice of sweet and savory glazed ham right now. I *might* be starting to drool at just the thought of it!

I would be honored if you add this to your Easter menu, making it a new tradition. Or if you just need another idea for a simple weeknight supper, I'm totally here for that too! 

Oh, and if you really want to get a big jump on that Easter menu, I've got a great collection of 100 side dishes perfect with ham over on Parade you should check out! 

 

Copycat Cracker Barrel Mac & Cheese

1 lb. elbow macaroni

3 cups shredded Colby cheese, divided use

2 cups milk

5 TBS butter

1/3 cup flour

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 350. Lightly grease 8x8 baking dish. Cook macaroni to al dente. In a large skillet melt butter over medium heat. Whisk in flour until smooth and cook for 2-3 minutes until a light roux forms. Slowly add milk, whisking constantly. Cook for 3-5 minutes until thickened. Add 2 cups cheese in small batches, stirring constantly until smooth cheese sauce forms. Season with salt and pepper. When macaroni is cooked, drain well. Add to skillet and stir well. Transfer to baking dish, sprinkle with remaining cheese and bake for 15 minutes until bubbly and slightly browned.  

Shared at Weekend Potluck

Hello October

Welp, I can't deny it any more. With the arrival of October, I guess summer is officially over. Yes, I know the first day of fall was a couple weeks ago, but I was hanging on with all my might! I will admit though, so far it has been an easy transition because we've been having some beautiful weather! Sunny, warm days, with not a cloud in the sky. But just when we were getting cocky about it, the last 2 have been dreary and rainy, 

With the cooler, sometimes wet days, and the fact it is dark by 7:30 (soon to be even earlier!) I have soup on the brain all the time. When I'm making my meal plan I find myself having to make sure I'm not getting into a rut. Soup, chili, chowder, stew...there are SO many I can't wait to enjoy, but let's face it I've got plenty of time since the cold weather months always drag on. 

My go-to chili recipe will forever by my Crock Pot Chili, which is always a hit, and so easy it's one of those recipes you can memorize after making it a few times. 

But as good as my classic chili is, recently I found myself craving something different, and shock of all shocks, a copycat recipe came to mind. I wanted Wendy's chili, but didn't want to leave my house. I knew there would be a copycat recipe on the internet, but who knew there would be so many! So after reading what was probably close to a bazillion....yes it was that many, don't doubt me, I took a little something from many and started cooking.

My oh my! This is so close to the original, if I close my eyes, I would swear I just hit the drive-thru! For me, the things that set Wendy's chili apart from many, mine included, is the two types of beans, peppers and celery. My grandma always used kidney beans in her chili, and while I don't for mine, for this one, they are a must! 

We love this topped with cheese, diced jalapenos and oyster crackers. Sour cream, avocado and diced onions would be wonderful too. If you know anything about Wendy's you know a cup of chili and a baked potato are the perfect combo...so that would be a great use for some of the leftovers the next day. A big scoop of this down over a fluffy baked potato...mmmm good! 

I hope you are enjoying fall thus far. Get out there to the pumpkin patch, apple orchard or fall festival! When you come home know you can have a big bowl of chili to warm you up, and celebrate all that soup season has to offer!

Copycat Wendy's Chili

2 lbs. ground beef

1 (29 oz.) can tomato sauce

3 celery ribs, finely chopped

1 green bell pepper, finely chopped

1 medium white onion, finely chopped

2 (15 oz.) cans kidney beans, drained

2 (14 oz.) cans diced tomatoes, undrained

2 (15 oz.) cans pinto beans, drained

2-4 TBS chili powder

1 TBS cumin

1 TBS sugar

2 c. water

2 beef bouillon cubes 

Salt and Pepper to taste

In a large pot or Dutch oven, brown beef until no longer pink. Remove. In leftover drippings, saute onion, pepper and celery until soft. Return beef to pot. Add beans, tomato sauce, diced tomatoes, cumin, chili powder, sugar, water, bouillon, salt and pepper. Stir well and bring to a boil. Reduce heat and simmer for for 45 minutes-1 hour covered. Serve with favorite toppings.

 Shared at Weekend Potluck

Skip The Drive-Thru

For most of us, we have a good month before school begins again, maybe more! And before I go on, let me just state, I'm not ready. The kid isn't ready. His baby brother isn't ready. Summer vacation needs to be longer, summer itself needs to be longer. Okay- rant over. 

How many times have the kids asked to hit the drive-thru for lunch since being home? No shame in that! But you know I also love finding ways to make restaurant favorites at home, and I think today's is going to be a big hit...especially for all you Chick-fil-A fans! 

Did you hear anything about the Chick-fil-A sauce shortage back in the spring? There was a good week where this apocalyptic like event filled my newsfeed.  People were losing their minds because they were limiting the number of sauces you could get with an order. Now, I haven't hear about it lately, so apparently the supply shortage corrected itself. But with this simple recipe you can have as much sauce as you want, anytime you want! 

This is one of those sauces that I swear you could put on a flip flop and it would taste good! I know true Chick-fil-A fans put it on everything from their chicken to waffle fries, onion rings and more. Plus, I've heard it is a huge hit with kids too, which is a true compliment since most littles stick to ketchup or ranch! 

Just think- you can be a total lunch time rock star when they sit down to some nuggets and homemade sauce! For the adults, I think this would be amazing on a chicken sandwich too! 

Summer needs to slow down! We've got so much to do, so much to enjoy, and so much to eat!

 Copycat Chick-fil-A Sauce

1/2 c. mayonnaise

1/4 c. honey

1/4 c. barbecue sauce

1 TBS lemon juice

1 TBS Dijon mustard

2 TBS yellow mustard

Combine all ingredients in a medium bowl. Whisk well. Chill until serving. Keep covered in fridge for 2-3 days. Serve with chicken tenders, nuggets, popcorn chicken, fries, onion rings, etc.

 

Shared at Weekend Potluck
 

Hot Day Cool Treat

This past week, every morning when I turned on the news, one of the first stories was the extreme heat wave bearing down on the western part of the US. Death Valley was breaking records of 128 degrees. Now, I like it HOT. I enjoy the heat. But even I will admit, that is too much, and of course dangerous. 

After what was sometimes a chilly spring (remember the April snow) you will never hear me complaining about the heat. The humidity, maybe (here in Indiana, we like to say "It's not the heat, it's the humidity!), but summer is my favorite time. See, even though I am a hot person by nature, I say bring on the sun and warmth! I can always find some AC or a pool to jump in! 

There aren't many things that taste as great as a cold sweet treat on a hot summer day. There is a reason the ice cream and shaved Hawaiian ice trucks do so well this time of year! Cooling down with something that tastes great is a summer time must; and this copycat recipe is one people have been enjoying for years at The Happiest Place on Earth!

If you have ever been do Disneyland or Disney World, you know all too well that phenomenon that is Dole Whip.  Heck even those who haven't been to the parks know exactly what it is. A soft serve, pineapple ice cream that screams tropical paradise! You can even pour extra pineapple juice down over the top for a float that deserves a little umbrella and beach chair! 

With the help of your blender, you can whip up a batch of Copycat Dole Whip in no time! Spoon it into bowls, or use a pastry/plastic bag to pipe it with the famous whip everyone knows and loves! 

Watch the kids run inside from the sprinkler or pool to grab a spoon and dig in! Summer times memories are made when hot days meet cool treats!

 Copycat Dole Whip

2 cups frozen pineapple 

3/4 c. vanilla bean ice cream

1/2 c. pineapple juice 

2 TBS sugar

Splash of lemon juice

Pinch of Salt 

Place all ingredients in blender, in order listed. Blend well, stirring a few times to make sure large chunk are incorporated. Place in bowl and freeze 10 minutes. Spoon into serving dishes and serve immediately. Or freeze 20 more minutes to set a little more. 

Shared at Weekend Potluck

A Copycat for Dad

 Father's Day is less than a week away. I hope you have the cards in the mail, the ties boxed and the cookout menu planned. 

Years ago I  heard that Father's Day was when the most collect calls happened in the US. Now, I'm sure that's no longer the case in the age of cell phones, but it has always stuck with me that even on the day that is set aside for them, dad's are still getting stuck with the check! The men in our lives deserve so much better, and if a great meal is part of your plan, I've got a terrific copycat side dish to add to your menu!

If you've ever had Texas Roadhouse's green beans, you know they are something special. But guess what? You can make them so easily at home in a matter of minutes! Plus, they are super budget friendly too!

This recipe takes canned green beans to the next level. Can you use frozen ones instead? I'm sure you could. The cooking time will increase, but if you prefer the flash frozen ones, go for it. The canned variety resembled what I've had in the restaurant so I used those. Plus, I always have a few cans on hand. 

What makes these beans so tasty? Let's start with chicken broth, which adds flavor to whatever you cook in it. There is also just a touch of sugar to add some sweetness. But if we being honest, the biggest flavor boost comes from the bacon of course. That will be the part dad can't get enough of! 

If you're having a big meal for the special dad in your life, this simple copycat recipe would definitely score you some extra points! But they can just be a super simple side dish for dinner tonight too!

Copycat Texas Roadhouse Green Beans

3 (14 oz.) cans green beans, drained

3/4 cup chicken broth

6 slices bacon, chopped

1 small white onion, chopped

2 garlic cloves, minced

1 tsp. sugar

2 TBS butter

Salt and Pepper

In a large skillet or dutch oven cook bacon until crisp. Remove with a slotted spoon and drain on a paper towel. Saute the onion and garlic in bacon drippings for 2 minutes until soft. Add chicken broth and scrape the bottom of the pan. Add beans, sugar, butter, salt and pepper. Stir well. Bring to a boil. Add bacon back in.  Reduce heat to low and cover. Simmer for 10 minutes until beans are tender. Serve or remove from heat with lid on to stay warm. 

 Shared at Weekend Potluck

When My Boy Asks

 My kids are so used to me planning diverse menus with many of their favorites every week, it isn't often they feel the need to request something, unless I ask them for input. But every once in a awhile, Alex will ask for me to make something he is craving, rather it be a beloved favorite or he wants me to try a new recipe. Such was the case when it comes to the new pasta bake I'm sharing today and boy am I glad he asked because it lead to something delicious and a recipe I am quite proud of! 

We are going on month 302 of this pandemic...or so it seems...and while I do think our family has adjusted to the things are the best we can, there are still moments I find us whining about things we miss. And that's okay. We all deserve to have a little whine now and again after what we have endured over the past year! Even my kids have truly stepped up to the challenge of "the new normal" better than I could have ever expected. 

My 4 year old will gladly wear his mask if I allow him to go into a store with me (which isn't often, and it helps the mask has either a panda or Baby Yoda on it!). My teenager goes to school every single day, in a mask, for 7-8 hours, without much complaint. He only gets to take it off when he eats lunch, which by the way is no longer with his friends, but in an assigned classroom where the food is brought to them and they eat at their desks. (I'm not complaining, our school has done an outstanding job at protocols this year and I'm so pleased we've been in-person with only a couple weeks of preventative remote since August!) But everyone is human, and sometimes a "oh I miss ___" will come out of one of our mouths. 

Alex's most recent lamenting was about buffets. Yes, we were a buffet loving family. We enjoyed a tasty Asian buffet, seafood buffet and the dinner buffet at our local Pizza Hut. In this case, it was the last one Alex was missing. No, not because of the all you can eat pizza, but instead the pasta they always served on it. He could eat plate after plate of their cavatini. I don't blame him, the other one they always had, a spaghetti with a white, cream cheese sauce makes me drool just thinking of it. (In case you're wondering, no it wasn't Alfredo. It was completely different, and it will be the next one I master!)

So when my oldest baby was sad because he had a hankering for this cavatini, and asked if I thought I might be able to come up with something similar, this mama had to try! Well, I don't want to pat myself on the back too much, but even I have to admit I hit it out of the park! 

This copycat is spot on! Both Alex and his dad couldn't get over just how close to the original it tasted. The boys was thrilled and I scored major mom points! 

This pasta casserole is sort of like a pizza, pasta combo so your kids will probably love it as much as mine! Maybe they have been asking you to try something new, and now you have your answer!

 Copycat Pizza Hut Cavatini

1 lb. rotini pasta, cooked to al dente

1 lb. mild Italian sausage

4 oz. pepperoni, chopped

1 medium white onion, finely chopped

1 red bell pepper, finely chopped

1 clove garlic, minced

1 TBS olive oil

2 (24 oz.) jars tomato and basil spaghetti sauce

1 1/2 c. shredded pizza blend cheese

2 TBS grated Parmesan/Romano cheese

1/4 tsp. dried red pepper

1 tsp. Italian seasoning

Salt and Pepper

Dried Parsley

Preheat oven to 350. While pasta cooks, brown sausage in large skillet. Drain well. Set aside. Wipe out skillet and add olive oil over medium high heat. Saute onion, bell pepper and garlic in oil until tender, about 5 minutes. When pasta is cooked, drain well. In a large bowl combine sauce, sausage, onion mixture, pasta, dried red pepper, Italian seasoning, salt and pepper. Stir well. Transfer half pasta mixture to a greased 9x13 baking dish. Sprinkle with Parmesan cheese, half pizza blend cheese and half pepperoni. Add other half pasta mixture, rest of pepperoni and top with pizza blend cheese. Bake for 45 minutes until brown and bubbly. Sprinkle with dried parsley before serving. 

 

Shared at Weekend Potluck

Winter Blues

 I don't know about you, but this time of year is VERY hard on me. I love the holidays so much, and there is always so much anticipation and lead up to those special weeks. Once the decorations come down, and the cold, dark, dismal days of winter set in, I tend to get a little blue. I have a birthday to look forward to in February, but not until the next to last day, so those weeks between always seem like the longest ones of the year. 

If you live in the Midwest, but don't enjoy the cold or snow is there any upside to winter at all? Not much, but one of my salvations this time of year is definitely the fact that it is soup season! 

I never tire of finding new soup recipes. We have favorites that are go-tos of course, but any time I can try a brand new one (at least to us) I am always game. 

A friend and I were talking about how much take out we've done since the pandemic began. As I've said before, I feel like helping the restaurant industry is one small thing we can do to help keep people and businesses afloat, so we've really stepped it up in the last 10 months. Anyway, she was telling me there isn't a Panera close to them so she started making her version of their broccoli cheese soup. Well, you know I had to have that recipe. 

This bowl of deliciousness can be on your table in about 45 minutes, so it is perfect after a long day when you are starving but don't have the energy. Add some crusty bread and your favorite salad on the side and call it dinner! Or make it a soup and sandwich combo night! 

If you love copycat recipes as much as me, you will be so pleased with how close to the original this one tastes. Plus, it's yet another soup to help us get through this winter and give us a little happy in the bleak that is January!

Copycat Panera Broccoli Cheese Soup

3 medium broccoli crowns, chopped

1 small white onion, diced

1 cup matchstick carrots

2 c. half and half

4 c. chicken broth

5 TBS butter

1/4 c. flour

1/4 tsp. ground nutmeg

8 oz. shredded sharp cheddar cheese

Salt and Pepper 

Shredded Marbled Cheddar, for serving

 In a large stockpot over medium heat saute onions in 1 TBS butter until soft. Remove. Melt remaining butter. Whisk flour into butter and cook about 5 minutes. Slowly add 2 cups broth and half and half. Stir well. Bring to a boil. Reduce heat and simmer about 15 minutes. Add onions, broccoli, carrots and remaining chicken stock. Stir. Simmer for 15-20 minutes, until veggies are tender crisp. Add nutmeg, salt, pepper and shredded sharp cheddar. Stir until cheese is melted and serve. Serve with marbled cheddar and crusty bread if desired. 

Inspired by Recipe Critic

Shared at Weekend Potluck

Everyone's Favorite, Or So It Seems

A couple weeks ago I posed a question on my Facebook Fan Page asking ya'll if you enjoyed your coleslaw more with a dressing that is creamy or vinegar based. The answers were pretty evenly matched, but the one thing that was mentioned more than anything else was "I love KFC coleslaw the most." So when that many people declared it to be their favorite, I knew it was time to bring my version back to the blog, since it was first posted back before most of you were even reading on a daily basis.

For us, this is the closest thing to the original we've ever had at home. In fact, my husband declared it  to be "dead on", which coming from him and his absolute love for the KFC version, I took as very high praise! Now, I will tell you ahead of time, if you want the cabbage itself to look more like the original, be sure to read the note below. For us, we don't really care about that as much as the flavor itself.

And the best part about this recipe? It's so darn easy! Plus, you can make it at night, and it's even better after it sits in the fridge until the next day for dinner! Perfect with burgers, steak, barbecued pork...and of course fried chicken! Pretty much anything you want to pair it with, it will taste fantastic. Oh, and make this for guests or take it to a get together! I guarantee you will be an instant rock star! Everyone will say "Whoa....this tastes just like KFC slaw!" And you will know it was a complete success.

If KFC is your favorite coleslaw too, I think you will be very pleased with this version. Or if you're just always looking for new ones to try, you will enjoy this too! Either way, I promised it would be back on the blog as soon as possible, so here it is in all it's glory!!!

Copy Cat KFC Coleslaw

1 (1 lb.) package coleslaw mix with cabbage and carrots (see note below)

2 TBS minced onion

1/3 c. sugar

1/2 tsp. salt

1/8 tsp. pepper

1/4 c. milk

1/2 c. mayo

1/4 c. buttermilk

1 1/2 TBS white vinegar

2 1/2 TBS lemon juice

Dried Parsley

Place coleslaw mix in a large bowl. Add onions. Mix well. In a medium bowl combine buttermilk, milk, mayo, sugar, salt, pepper, vinegar, and lemon juice. Whisk well. Pour over cabbage mix. Stir well. Sprinkle with dried parsley. Chill for at least 2 hours until serving or overnight. *NOTE* If you want the cabbage and carrots to be more the texture of KFC, place mix in a food processor and pulse to cut up finer. For me, it's more about the flavor than the texture.

Shared on The Country Cook Feb. 21, 2014

 

Copycat Fall Favorite

While I think of this recipe as one that would be more enjoyable in fall, to be honest, I will order the original winter, spring, summer and fall. They are something I enjoy as a side dish for both breakfast and dinner any time we visit our local Cracker Barrel. But I do admit to making them more often at home when the leaves are changing, the pumpkins are abundant and apple season is in full swing! They are another recipe that works great as a side or add a little whipped cream for a warm easy dessert. In fact, many times I will order them with my meal and then save them until the end making them my dessert. They would also work great as a "topper" for things like oatmeal or French toast during a weekend breakfast or brunch. Another tip for you~ if you have some apples laying around that are starting to "turn" and aren't quite as crisp as they should be, this is a great use for them. In fact, that's exactly what I used when I made this batch. Remember that $9 bag of apples I told you about when I shared my Cinnamon Dip? Well, I had just a few left in that bag and they needed to be used ASAP, so this was what came to mind.  However or whenever you decide to serve them, they scream autumn and are a warm, comforting side dish on any chilly fall day!

Fried Apples
6 medium apples, cored and sliced (I like the peel left on)
1/4 c brown sugar
1 tsp lemon juice
1/4 c. butter
1/8 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

In a large skillet, melt butter over medium hit. Evenly spread apples in skillet. Drizzle with lemon juice. Gently stir. Sprinkle with brown sugar and salt. Stir to coat. Turn heat down to low, cover and cook for 10-15 minutes until apples are tender. Add cinnamon and nutmeg. Stir gently. Remove into serving dish and drizzle with extra syrup in pan.

Shared on Lady Behind The Curtain Oct. 17, 2012
Shared on Miz Helen's Country Cottage Oct. 18, 2012
Shared on The Country Cook Oct. 19, 2012

Apples at Very Good Recipes
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Yet Another Copycat

One of the biggest treats for me when experimenting in the kitchen is learning to recreate favorite dishes from favorite restaurants. This is something I have every time we go to our 2nd favorite sushi place here in Fort Wayne, Sakura, and each time I keep saying I'm going to make it at home and then somehow I forget. Why? I have no idea because it's totally worth the time. I guess I just get busy making and eating other things and it slips my mind. And the next time we go back, I'm reminded once again I didn't do what I intended. But not this time. This time I remembered! And I'm so happy I did. I remember the first time I saw it on the menu, and any other avocado lover will appreciate this. When I read the words "Avocado Salad" my mouth began to water and I couldn't believe it was entire salad created one of my favorite veggies. This salad is full of avocado flavor, and even with the ginger dressing we all love at Japanese restaurants, it really shines through. So simple, yet absolutely delicious. If you have never had this dressing, it's one of a kind and usually included in any house salad at a Japanese restaurant; and sometimes you can find a bottled version in the grocery store. The "bite" of the dressing mixed with the buttery avocado is truly one of my favorite culinary combinations; and now I can make it any time I want. But believe me, that won't stop me from ordering it each time we visit also...what can I say? I just can't get enough!

Avocado Salad with Carrot Ginger Dressing
1 head iceberg lettuce, chopped
4 avocados, pits removed and sliced very thin
4 TBS sesame seeds

Dressing: From Epicurious

3 medium carrots, chopped
1/4 c. fresh ginger, peeled and chopped
1/4 c. shallots, chopped
1/4 c. seasoned rice vinegar
1 TBS soy sauce
1 TBS sesame oil
1/2 c. vegetable oil
1/4 c. water

To make dressing~

Pulse carrots in a food processor until almost purred .Add ginger, shallots, vinegar, soy sauce and sesame oil; and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.

Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired

To prepare salads~ Equally divide lettuce, avocado and sesame seeds between 4 salad bowls. Fan the avocado slices out over lettuce, overlapping a little. Sprinkle with sesame seeds and serve with dressing on side.

Makes 4 Salads

Shared on Mandy's Recipe Box Aug. 28, 2012
Shared on Lady Behind The Curtain Aug. 29, 2012
Shared on Miz Helen's Country Cottage Aug. 30, 2012
Shared on The Country Cook Aug. 31, 2012

Avocado at Very Good Recipes

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Soup Okay For Summer

I will be the first to admit soups are not a prevalent item on our dinner table during the dog days of summer. I think most of us would agree that when it's 100+ degrees outside, about the last thing we want to dig into at the end of a long day is a big bowl of hot and steamy soup. This being said though, if I find a soup recipe that makes my mouth water I'm not waiting for the temperature to drop to try it out. That was the case when I found this on Pinterest. The moment I saw it I knew it had to be a copy cat, or close to it, of the soup we love at our favorite sushi restaurant. We never enjoy our favorite maki roll without the house salad and "clear soup". In fact, back in February when Alex was incredibly sick with bronchitis and strep throat, their soup was the only thing he requested to eat!! (And I can't say I blame him, b/c the next week when he had shared his germs with me, I too asked "Daddy" to bring some home! So warm and cozy when you're not feeling well.)  Made with a broth of veggies and some flavorings, this soup is incredibly simple, but bursting with flavor. Not to mention the addition of mushrooms, which we love! I'm so glad I "broke" my own rule about soups in the summer so we could try this one because it is now something I can make at home any time we want it! After all, rules were meant to be broken! Especially when delicious food is involved!

Clear Soup Adapted From Carries Cooking and Recipes
5 ribs celery, chopped into large chunks
1 small onion, chopped into large chunks
2 carrots, chopped into large chunks
2 TBS fresh ginger, peeled and chopped in large chunks
3 garlic cloves, minced
2 TBS chicken bouillon granules
3 TBS beef bouillon granules
1 lb. thinly sliced mushrooms
8 c. water
1/2 c. green onions, finely chopped

In a large pot or dutch oven combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken bouillon, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes. If too much water evaporates, add more and continue to simmer. After it's cooking for at least 45 minutes strain the cooked soup and discard all of the vegetables, leaving the broth. In individual serving bowls, place 1/4 c. sliced mushrooms. Gently ladle hot broth over top. Sprinkle with chopped green onions.
*NOTE* To easily peel fresh ginger, use the side of a small teaspoon. Gently rub outer layer with spoon and it will peel. Place leftover ginger root in freezer to store. It will keep for a long time.

Shared on The Country Cook July 21, 2012
Shared on Make Ahead Meals July 22, 2012 
Shared on Bobbi's Kozy Kitchen July 23, 2012 
Shared on Mandy's Recipe Box July 24, 2012

Soup at Very Good Recipes
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Indpendence Day Copy Cat

If you are a fan of KFC (Kentucky Fried Chicken for those of you not familiar) and their yummy side dishes, then I've got a treat for you! Or if you are having a big backyard barbecue in a couple days to celebrate our great nation's birthday, then I've got a treat for you too! If both statements describe you, WOW what a lucky day you're having! For me, KFC is kind of synonymous with family picnics. When I was little one of our favorite things to do as a family was go on a Sunday picnic. And our favorite foods to eat on a blanket on a warm, sunny Sunday afternoon? Our KFC favorites. Dad would hit the drive- thru on our way out of town and pick up a big "bucket" of original recipe, biscuits and usually a couple sides. Oh what a feast it would be for the three of us. And 9 times out of 10 one of those side dishes was coleslaw. no matter how many different types of coleslaw I try in my life, KFC will always have one of my favorites. There isn't anything fancy about it, but it always tastes so fresh with just a little "zing". Now I can enjoy it any time I want because of this copy cat version! I've carried on the love of picnics with my family, so I can't wait to include this in our next picnic basket. If you need one more side for your 4th of July party, treat your guests to a little KFC at home!

KFC Coleslaw  From Group Recipes
1 head cabbage, finely diced (if I use prepackaged, I chop it up even more)
1/4 c. finely diced carrots
2 TBS minced onion
1/3 c. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. milk
1/2 c. mayo
1/4 c. buttermilk
1 1/2 TBS white vinegar
2 1/2 TBS lemon juice

In a large bowl combine cabbage, carrots and minced onion. To prepare dressing, combine sugar, salt, pepper, milk, mayo, buttermilk, vinegar and lemon juice. Whisk until combined. Pour over cabbage mixture.  Mix well. Cover and refrigerate until serving, or overnight. Before serving, garnish with parsley if desired.

Shared on The Country Cook July 7, 2012

Cabbage at Very Good Recipes
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Guilty Pleasure At Home

Each one of us has that one fast food joint we just can't break away from. (Okay, maybe not all of us. So if you're reading this and you don't, I apologize!) No matter how many times we tell ourselves the food isn't good for us, and we shouldn't be eating it, sometimes our cravings take over and we can't deny ourselves a guilty pleasure. I think we all deserve to be naughty in the food department now and again. For me, that one place I will never be able to tear myself away from is McDonald's. I'm sorry, sometimes nothing on this earth tastes as good as a good ole' McDonald's hamburger and fries. And if I really want to spoil myself...a Big Mac! Oh how it's layers of yumminess call out to me and beg for me to partake. So I figured why not try to find the recipe for the "secret" sauce and make them at home. Let's face it, the rest of the burger is no mystery, but that sauce...Oh the sauce! Well, evidently I'm not the first person to want this because it was super easy to find with a Google search. Todd Wilbur's Top Secret Recipes is full of restaurant treats he has recreated for the home cook. (Seriously, his site is a wealth of information!!) Well Mr. Wilburn, you came pretty darn close! Biting into this I closed my eyes and I was under those golden arches. I'm so excited to be able to enjoy these any time I want now, with just a little less guilt! So go ahead, you enjoy your guilty pleasure too! I won't tell and I certainly won't judge!

Homemade "Big Macs" 
Makes 4 Burgers
1 3/4 lb. ground beef
Salt and Pepper to taste
4 large hamburger buns
1 c. shredded lettuce
4 slices American Cheese
1 medium white onion, finely minced
1/2 c. mayo
2 TBS French dressing
4 tsp. sweet relish
1 tsp white vinegar
1 tsp sugar
1/8 tsp salt

In a medium bowl combine mayo, French dressing, relish, vinegar, sugar, salt and 1 TBS minced onion. Stir well to combine. Chill until ready to use. Form the ground beef into 4 equal patties. Season with salt pepper. Prepare your favorite way.  (We like ours grilled). When almost done cooking, add one slice of cheese to each and allow to melt. On each half of each bun, liberally spread sauce. Add 1 TBS of minced onion to each bottom half. Place burgers on bottom halves of buns. On top half, add 1/4 c. shredded lettuce to each. Press down gently so it "sticks" to the sauce. Add top bun to burger and enjoy.

Shared on Lady Behind The Curtain June 27, 2012
Shared on The Country Cook June 29, 2012

Ground Beef at Very Good Recipes

Salad Inspiration

Sometimes the greatest ideas come by just hearing a tidbit of an idea, especially in the kitchen. All I need is to hear of something that sounds tasty, and more than likely, I will find a way to make it. hence was the case with this salad. I have no idea what the original tastes like. Never had it. I only know what it contains because I looked it up to see if I was on the right track. See, I recently saw a commercial for Wendy's new Berry Almond Chicken Salad. Four little words...and I was totally inspired. I guess they aren't just four little words. They are four SUPER yummy words! It was pretty clear what the salad contained, but I did check out the description online to make sure there weren't any surprises they tried to sneak in. This is so fresh, light and the perfect summer lunch or supper. Plus, it's especially convenient if you can find the already grilled chicken strips like I used. (I found mine in the meat case) It's also the type of salad you can add or subtract from to truly make it your own. Like raspberries? Add them! Blackberries? Yum! Have spinach instead of field greens? Perfect. Let your imagination and taste buds be your guide!

Berry Almond Chicken Salad Adapted from Wendy's 
Makes 2 dinner sized salads
1 bag field greens lettuce, washed and drained
1 c. blueberries
1 c. sliced strawberries
1/2 c. shredded Parmesan cheese
1/2 c. sliced almonds
2 tsp lemon pepper seasoning
2 c. grilled chicken, chopped into bite sized pieces (about 2 small boneless breasts)- I used precooked packaged ones

For Dressing: From Food Network

1/2 c. raspberries, fresh or frozen (if frozen, thawed)
1/4 c. olive oil
2 TBS lemon juice
1 TBS honey
Salt and pepper to taste


Place berries, lemon juice, honey and oil in blender. Blend until smooth. Season with salt and pepper.

On 2 large dinner plates, divide field greens. Sprinkle each w/ 1 tsp lemon pepper seasoning. Toss with fingers. To each plate add half of the blueberries, strawberries, almonds, cheese and chicken. Drizzle with dressing.

Shared on The Country Cook June 22, 2012

Salad at Very Good Recipes
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Sweet 16 Summer

When I turned 16 I knew two things were certain. I had to have a car and if I wanted that car, I was going to have to get a job. Well, my parents took care of the first one and got me my 1st car not long after I got my license. The second came soon after when at the end of my sophomore year a friend and I started "hitting the pavement" trying to find someone who would hire us. Our search came to and end the afternoon we applied at a brand new Bob Evans Restaurant; and for the next 5 years, I spent my weekends, evenings, and summer vacation days first as a hostess and then waiting tables. I loved my job. I loved the people I worked with, the busy hustle and bustle of the job, and most of all the customers who became more like family. And even now, coming up on 10 year anniversary of quitting to move onto bigger things, there are a few dishes I spent so much time serving to others, that I still crave today. This salad is my take on one of those. Each summer a spinach salad would appear on our seasonal menu that patrons would go crazy over. And I can't say I blamed them, b/c it was delicious. The freshness of the ingredients and the savory flavor of the dressing was a combo people loved. Now I will admit, I am not recreating the dressing, a warm bacon vinaigrette. I liked the dressing, but it made the salad almost a little heavier than I like to eat when choosing a light refreshing salad for a meal. In the warmer months I tend to serve more and more salads as our main dish simply b/c it's too hot too cook, and we just want something filling yet not overwhelming; and the warm dressing just isn't cohesive w/ that idea. If you enjoy a good salad as much as we do, you will love this with whatever dressing you choose to serve it with. Me? I used an Asian Sesame Ginger bottled dressing I found at the store and it was perfect! But the salad is so good, the dressing it just an added bonus!

Strawberry Spinach Salad
1 (9 oz.)bag of spinach, washed, drained and stems removed
4 hard boiled eggs, chopped
8 oz. button mushrooms, sliced
1/2 c. sliced almonds
5-7 strawberries, sliced (depending on size)
1/2-1 TBS lemon pepper seasoning , to taste
Dressing of your choice

Place spinach in a large bowl. Add eggs, mushrooms, almonds and strawberries. Sprinkle w/ lemon pepper. Gently toss. Drizzle w/ dressing and toss to coat. If serving w/ leftovers in mind, top individual portions w/ dressing.

Shared on It's A Keeper Mar. 29, 2012
Shared on Miz Helen's Country Cottage Mar. 29, 2012 
Shared on Amee's Savory Dish Mar. 30, 2012 
Shared on The Country Cook Mar. 30, 2012 
Shared on Six Sisters' Stuff Mar. 31, 2012 
Shared on Around My Family Table Mar. 31, 2012 
Shared on Gooseberry Patch Apr. 27, 2012

Salad at Very Good Recipes
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Copycat Luck

What does March mean to you? Warmer temps? The start of all things green? St. Patrick's Day? I think all of these are accurate thoughts, and for me there's another to add to the list. The annual start of Shamrock Shakes at McDonald's. Okay, so technically they usually start serving these mid February, but I usually don't notice until March :-) The minty freshness (we've talked about this before, I'm crazy for anything mint!). The yummy ice cream. It's like a Irish vacation in a glass. So....it probably doesn't have a darn thing to do with Ireland, but it sounded good! I have heard many others proclaim their love for these shakes too, so I know I'm not the only one who looks forward to them every year, and now we can all enjoy them in the comfort of our own home! A few ingredients, let the blender do the work and you've got a cool, smooth, minty treat your little leprechauns will love too!

Copy Cat Shamrock Shakes

2 cups vanilla ice cream

1 1/4 c. 2% milk

1/4 tsp mint extract

8 drops green food coloring

Put all in a blender and combine until smooth. You might have to use a spoon to make sure all the ice cream gets blended. Serve w/ whipped cream if desired.

Shared on Lady Behind The Curtain Mar. 7, 2012
Shared on Newlyweds Blog Mar. 7, 2012
Shared on Something Swanky Mar. 8, 2012
Shared on It's A Keeper Mar. 8, 2012
Shared on Miz Helen's Country Cottage Mar. 8, 2012
Shared on The Country Cook Mar. 9, 2012
Shared on Gooseberry Patch Mar. 14, 2012

Ice Cream at Very Good Recipes
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