Copycat Costco Chicken Bake----Eggroll Style

 I love the Costco Chicken Bake- their food court one, their frozen one and I have made it homemade numerous times too....I decided to throw it into an eggroll wrapper this time around!

1 lb Chicken Breast

Avocado Oil

2 tsp Italian Seasoning

Salt and Pepper to taste(I actually ended up using Kinder Smokehouse Salt and Pepper, which is smokey salt, pepper, onion, garlic and a touch of brown sugar so season away!)

4 oz Mozzarella, shredded*

4 oz Sharp Provolone, shredded*

2 oz Parmesan, shredded

8 oz bacon, cooked crisp and diced, (or about 1/2 cup REAL bacon bits)

1/4-1/3 cup caesar dressing

2 green onions, chopped

2 TB fresh parsley, chopped

* you can use all mozzarella if you like, or a premixed mozz/provolone shredded cheese.  (I used fresh mozz and sharp provolone** for an extra kick) 

Avocado Oil 

**I had NO idea that provolone came in "sharp" until a few weeks ago, and found that there is literally ONE store (that I rarely frequent) in my area that sells sharp provolone. My son had requested really good Italian Subs for his 22nd bday dinner, and while researching recipes with the best meats to use, one said SHARP provolone was a must......oh MY, they were absolutely right!!

Pound your chicken breasts to an even thickness, coat with avocado oil and season with Italian seasoning, salt and pepper(or your choice of seasonings)

I put mine in my airfryer at 380 for 15-20 minutes, flip halfway through. (I pull mine at 160 and let rest under foil for 10 minutes to come to 165)

You can grill, broil, bake, even instant pot yours if you like.

After it has rested, dice it pretty fine, then let it chill in the fridge for at least an hour. 

In a bowl, mix diced chicken, bacon, cheeses, parsley and green onions. Add caesar dressing until it is coated to your preference, some may want it drier, some like more sauce, but don't go OVERBOARD because you don't want to get your egg roll wrapper soggy. You can always use more caesar as a dip!

Roll the egg rolls up ,brush with avocado oil, sprinkle with italian seasoning and I did more of the kinder smokehouse salt and pepper

Airfry at 390 for 12-15 minutes, flipping halfway through 

Allow to cool a few minutes before diving in!

Browned Butter Double Chocolate Chip Cookies

 The new Chocolate Chip Cookies in the Costco food court inspired this and I took it up a notch!  This  makes approx 40  large cookies , but the good news is that after the freezing step, you can pull out as few or as many as you would like rather than baking them all at once. I LOVE to have these frozen dough balls to bake when I am expecting guests, not only a nice treat to offer, it also makes my house smell amazing !

4 cups all purpose flour ( I prefer to weigh mine, 480 g)

1/4 cup cornstarch

1 tsp baking soda

1 tsp salt

1 1/2 cups white sugar

1 1/2 cups light brown sugar

1 1/2 cups butter (3 sticks)*

1/4 cup sourdough discard*

2 large eggs

2 large egg yolks

1 TB molasses

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

1 1/2 cups semi sweet chocolate chips**

1 1/2 cups bittersweet or dark chocolate chunks (61-72% cacao)**

In a sauce pan melt butter over medium heat. 

When it begins to boil reduce temperature to medium low, stirring often but very gently until it turns a honey golden brown color. Immediately remove from heat and place in a heat proof dish and allow to cool.

* you will notice that the butter reduces a bit as it browns , you should end up with about 1 1/4 cup. Unfortunately I missed the reduced/browned butter pic for reference.

If you do not have sour dough discard available just brown 1 3/4 cups butter until it is reduced to 1 1/2 cups total

If you want to skip the browned butter completely....just use 1 1/2 cups melted butter

In a mixing bowl mix together the flour, cornstarch, sugars, baking powder and salt

In another bowl whisk eggs, molasses, discard and vanilla bean paste(or extract) with the cooled butter

Pour butter mixture into the dry ingredients and mix until well combined. 

Add the chocolate chips and give it 1 more good mix until they are incorporated

** I really like the overjoyed brand as the dark chocolate come in chunks rather than chips so you have some texture differential.

Line 2 baking sheets with parchment paper. 

Scoop about 2 TB dough per cookie, shape them into a tall oval mound and place them on the prepared sheets 

Freeze for a minimum of  2 hours until frozen solid.

At this point you can transfer them to freezer bags and pull them out to bake as desired.

To bake:

Preheat oven to 350

Place up to 6 dough balls on a parchment paper lined sheet  (don't take dough out of freezer until you are ready to put them in the oven, no more than 6 to give them room)

Bake for 15 -17 minutes until just turning golden on the edges, don't over bake 

Allow to cool on the sheet for 10 minutes then transfer to wire rack to cool completely and enjoy!!!

Isotope Dog Supreme

Hungry Hungry Homer!! I was watching old episodes of the Simpsons and I felt the need to try these out!!! I made them for my oldest son's 17th Birthday last month and it was a hit with all of his friends so I wanted to whip them up again and put them on here.








Hot Dogs or Brats, cooked per your desire
Buns of your choice

Jalapeño Relish:

2 ½ jalapeños, seeds and membranes removed, diced fine
1 cucumber, rough chopped
1 roma tomato, diced
1/4 cup red bell pepper, diced
1/4 cup cilantro, chopped
1/4 cup sweet onion, diced
1/4 cup rice vinegar
1/4 cup lemon juice
salt and pepper to taste

Mango-Lime Salsa

4 oz mango, diced
2 oz red onion, diced
1/2 jalapeño pepper, seeds and membranes removed, diced fine
3 Tbsp cilantro, chopped

1/3 cup red bell pepper, diced
1 splash rice vinegar
Juice and Zest from one small lime

salt and pepper to taste

Mesquite  Onions:

1 sweet onion, sliced

1 tsp olive or canola oil

Mesquite Wood Chips

Jalapeño Relish:

Combine all ingredients well. Season to taste and allow to mingle in the fridge for at least an hour or two, longer if possible.

Mango Salsa:

Combine all ingredients, season to taste.  Allow to mingle 15 minutes.

Mesquite Onions:

Slice Onions and put into a foil packet, toss with oil. Loosely close and then poke holes in it with a fork.

Put in a smoker on 275 or on a charcoal grill, with mesquite chips.

Cook them until they are soft and smokey, turning them a few times and replenishing the chips for more smoke if needed.

* if you want to do these without a smoker or grill, you can soften them on the stove top with a little oil, then add mesquite liquid smoke to taste and cook a little longer until they are a nice brown color.

According to the show the proper way to serve them in in thirds....but that is just NOT right!

Place your cooked dog in a bun, relish down one side, salsa down the other and onions in the middle!

Not authentic to the recipe but I also put some sliced avocado on mine!

Copycat Red Robin Blue Moon Beer Milkshake

It has been over a year since I was last at Red Robin....and when we went this last weekend they had a new beer milkshake! Of course not getting there too often I had to make my own copy!!!
My husbands comment....."John Steinbeck would be proud!" (Cannery Row if you have never read it)






Makes 2 shakes



1 1/2 cups quality vanilla ice cream
2 TB orange juice concentrate
6 oz Blue Moon White Belgian Ale
1 1/2 ounces Orange Liqueur
1 tsp xanthan gum*

Blend ice cream, OJ and Blue Moon to a smooth consistency, add the shot of liqueur and xanthan gum.
Pour into glasses, top with whipped cream and a sprinkle of orange zest








*xanthan gum is not 100% necessary, it just thickens it well....if you dont want to add it, just stick it in the freezer to thicken.

Copycat Wendy's Pretzel Pub Chicken

I have been seeing this ad for the past month and while the sandwich itself didnt get the best reviews(from all I have read that is almost solely due to the content of its components, not the acutal flavor) I had to give it a try myself....it is GREAT!!!!


This photo is a "regular" bun....see GF on the bottom
My Chicken was gluten free as well.




Toppings:

Muenster Cheese
Mixed Greens
Tomato Slices
Mayo
Not included in the original, but everything is better with BACON!

Pretzel Buns: just providing a link for these as I have not changed them a bit!

Regular.....just shape as hamburger buns


Gluten Free...


Cheddar Honey Mustard Sauce:

1 TB butter
1 TB flour OR for gluten free 1 TB cornstarch
1/3 cup milk
1/2 cup shredded cheddar
2 TB yellow mustard
2 TB honey

Heat butter over medium heat add 1 TB flour and stir well to make a smooth roux....add milk, stir and heat until thickened, then add cheese and stir until fully melted....then stir in mustard and honey until well combined...set aside.
If using cornstarch melt butter, stir cornstarch into cold milk then add to melted butter and proceed as directed above.




Chicken Filets:

3 chicken breasts cut in half and pounded to 1/2 inch

Breading:
2/3 cup brown rice flour
1/4 cup potato starch
3 TB tapioca starch
1 tsp xanthan gum
OR
1 cup all purpose flour

1 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp smoked paprika


1 cup water
2 tsp pepper sauce


Mix all your dry ingredients in a shallow dish

Place water and pepper sauce in a separate dish.


Dip chicken in flour mixture, then into water mixture and back into flour mixture to coat well. Repeat will all pieces and set aside



Heat 1 cup oil in a pan and add chicken frying for 5-7 minutes on each side until golden brown. (you want a target of 165 degrees in the center)
Drain on paper towels..
 
You could bake or broil these in place of frying for a reduced fat content!



Assembly:

Warm you buns as desired...I warmed my Muenster on the bottom bun. On the top spread some mayo and the Cheddar Honey Mustard.

Place a chicken filet on top of the muenster, top with some greens, tomato and bacon(if using) and place the top bun on......CHOW DOWN!!!!!




This one is with the Gluten Free Bun:

Copycat "Veggie Medley" Veggie Burgers

I had these while visiting family years ago. This particular flavor was the only one from the Gardenburger Brand that I could have because they have no mushrooms(I can't handle mushrooms in excess, gives me a bad tummy ache). I am not a huge fan of frozen burgers anymore so I thought I would make my own LOL, plus I can leave out the wheat gluten and a few other unnecessary ingredients.
I served them on gluten free flat bread rounds. Recipe HERE.




1 cup cooked brown rice
1 cup rolled oats*
1/2 cup cooked lentils
1/4 cup ground flax

1 cup chopped broccoli
1 cup chopped carrots
1 small onion, chopped fine
3/4 cup corn kernels
1/2 cup green bell peppers**
1/2 cup red bell peppers**
1 clove garlic, minced
** you can do any combo of colors for the bell peppers you like, orange and yellow are great too!

1 TB olive oil

2 TB soy sauce or Bragg's Amino for gluten free
1 TB parsley
2 tsp oregano
1 tsp cane sugar dissolved 1 tsp water (doesnt have to be completly dissolved)
salt and pepper to taste

Place the oats in a blender and whirl them for a few seconds to chop them, but be careful not to turn it into flour!*
* make sure they are certified GF if needed and you can use a heaping 3/4 cup quick oats in place of this step if you like.

Combine cooked rice, oats, lentils and flax. Set aside










Combine all the veggies in a food processor and pulse until well chopped.

In a large pan heat 1 TB olive oil over medium heat. Add veggies and cook until just tender.







Add the rice mixture, all the veggies and the seasonings back to the food processor and pulse until paste like but still has some chunks...





Transfer to a bowl, cover and refrigerate for at least 1 hour.









Preheat a large electric griddle to 325 and oil it WELL
(Griddle is easiest to do the entire batch, you could do them in sections in a pan on the stove top too)

With damp hands(to prevent sticking, re-wet as needed) shape into patties (I used about 1/3 cup full at a time) and place on the heated griddle.









Grill for 10-15 minutes and gently flip. Bake another 10 minutes until nicely browned.











Serve immediately, I topped mine with onion, spinach, banana peppers, mayo and mustard
 or cool completely and wrap for freezing.

When reheating I suggest cooking in a well oiled pan over medium heat for 5 -7 minutes, flip and cook 5-6 more.

Colonel Munch Cereal

LOL....The other day I came across a copycat recipe of Planet Hollywoods Cap'n Crunch Chicken and it sounded interesting. Then I started thinking about Cap'n Crunch....worth a shot I think! While it is not EXACTLY like them, this turned out pretty tasty if I do say so myself!!! No preservatives or artificial colors and it doesn't cut up your mouth LOL








2 cups corn flour
3/4 cup white sugar(I used Zulka Cane Sugar)
1 cup oat flour
1/2 cup packed brown sugar
1/2 tsp sea salt
1/2 cup coconut oil
1/2 cup (+ or-) water


In a food processor mix together flours sugars and salt.

Turn the processor on and slowly add the coconut oil and process until it is well blended and the mixture is pebble like.

Slowly add the water 1-2 TB at a time until it just sticks together and slightly sticky. (sorry I missed this pic)

Transfer to a bowl and refrigerate for a hour.





Preheat oven to 325

On a floured surface(corn or oat flour) roll the dough to between 1/8 and 1/4 inch thickness and slice into small rectangles. ( I think mine were a tad too thick)

Place squares on a greased baking sheet.






Bake for 12 -15 minutes and GENTLY stir around(flip if needed) Bake for 7-10 minutes more until golden brown.

They will crisp as they cool!

Cool completely and store in an air tight container.





I put this under "Breakfast" items but in my opinion its not exactly a healthy breakfast....there is quite a bit of sugar in these....not any worse than any other sugary cereal I guess but not really our cup of tea for the first meal of the day LOL.

Spaghetti and (copycat Aidells) Buffalo Chicken Meatballs with Ranch Alfredo

I wanted to make a copycat of Aidell's Buffalo Meatballs.....but what to serve them with? I think this does quite nicely! We don't care for bleu cheese here, but feel free to make it a bleu cheese alfredo if you like!!







Meatballs:

20 oz ground chicken breast(freshly ground or store bought)
1/4 cup Celery, minced fine
3 TB onion, minced fine(package ingredients state these are sauteed...but I skipped that)
2 TB green bell pepper, minced fine
2 TB Cayenne Hot Sauce (such as Franks Red Hot or homemade if you like)
1/2 tsp paprika
1/2 tsp sugar
1/2 tsp garlic powder
salt as desired
(If you want them even spicier add  ground cayenne pepper!)

2 TB butter
2 TB olive oil



Place everything but the butter and oil  in a bowl and mix well.











Scoop into balls in your desired size. (I made 20)












In a large deep pan heat the oil and butter over medium heat.

Gently place the balls in the hot oil (I did half the batch at a time)

Cook about 5 minutes and flip gently.  Cook until an internal temp of 165 is reached.



Set on paper towels to drain.














Ranch Alfredo:

1 1/4 cup skim milk
1/2 cup ranch dressing*
salt and pepper to taste
1/2 cup fresh grated parmesan cheese

1 1/2 TB cornstarch

*sub bleu cheese dressing if you like!

Mix 1/4 cup of the cold milk with the cornstarch and set aside.

In a pan heat the remaining milk and ranch dressing over medium heat. Add in the cornstarch mixture and season to taste.

When it is thickened add in the parmesan cheese and stir until fully melted.




Cook 12 oz pasta(or however much pasta you desire) according to package instructions, drain well

Place a serving of pasta on a plate, add some meatballs and top with a scoop of Ranch Alfredo...


Drizzle on a bit more hot sauce if desired!