Olive Garden's Steak Gorganzola

I had this dinner at Olive Garden last Friday night and I knew I just had to find the recipe!  This was posted here.  And it's awesome!  Chris and the kiddos loved it!  :)

It seems a little complicated, but don't let it scare you...it's actually really simple!!!!!!!

Just as good as Olive Garden (if not better), and so much cheaper!!!!  :)  And, since we were doing a special dinner to celebrate Julie, we even put it on a special plate for her!  Can't get that at Olive Garden!

Oh, and as a side note, instead of using regular Balsamic Vinegar, I found a Raspberry infused Balsamic Vinegar at the store today and decided to try that...it was SO good!  I totally recommend using that instead if you can find it!  :)  Gives just a touch of sweetness...really compliments the cheese!

Balsamic Glaze 
1/4 cup balsamic vinegar (OR Raspberry Balsamic Vinegar)
1/4 cup honey
1 teaspoon Knox unflavored gelatin powder

Alfredo Sauce
1/2 cup (1 stick) butter
2 cups heavy cream
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/2 cup crumbled gorgonzola cheese
1/4 cup grated Parmesan cheese

1 12-ounce box fettuccine pasta


Beef Seasoning
1/2 teaspoon meat tenderizer (McCormick brand works well)
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme

3 6-ounce sirloin steaks (each cut into four 1 1/2-ounce medallions)
4 cups chopped fresh spinach
3 tablespoons chopped green onions (about 2 onions) (I didn't use these..)


Garnish
3 tablespoons crumbled gorgonzola cheese
2 tablespoons chopped sundried tomatoes (Didnt use these either..)

1. Make balsamic glaze by combining balsamic vinegar, honey and unflavored gelatin in a small saucepan over low heat. Stir often as mixture comes to a simmer. Turn off heat when mixture begins to boil, then remove it from the heat and cool at room temperature. The glaze will thicken even more as it cools.
2. Make the alfredo sauce by melting butter in a medium saucepan over medium heat. Add the cream, garlic powder, pepper, and cheeses, and simmer over medium/low heat for 10 to 12 minutes or until thick.
3. Bring 4 to 6 quarts of water to a boil and add the pasta. Cook until done, then strain.
4. Preheat grill to high heat. Combine beef seasoning ingredients. Pound beef medallions to about 1/2-inch thick and sprinkle both sides with the seasoning blend. When your grill is hot, cook beef medallions for 2 to 3 minutes per side or until cooked to your preference.
5. Just before serving the dish, add chopped spinach and chopped green onions to alfredo sauce. For each serving toss approximately one-third of the fettuccine pasta with about 3/4 cup of the alfredo sauce in a medium bowl. Spoon onto a serving plate, and then arrange 4 beef medallions on the pasta. Drizzle balsamic vinegar glaze over each beef medallion. Combine gorgonzola cheese crumbles with chopped sundried tomatoes and sprinkle about 1 1/2 tablespoons of this mixture over the beef medallions. Repeat for the remaining two servings.

Copycat Pizza Hut's Romano Cheese Dressing

SO, I have been on the lookout for a copycat recipe for Pizza Hut's Romano Cheese dressing for over a decade! Really, since I worked there back in high school in the mid '90s!

And, unfortunately, I have yet to find one!

So, today I decided to attempt it. I got online and went to Pizza Hut's ingredient info and pulled all the ingredients that they use...or close to it.

And, I just started throwing it together! I looked at a few other recipes to see about what the ratios would need to be for a creamy dressing...

And you know what?! Other than the fact that it's got a bit too much lemon in it, it's otherwise perfect (I decreased the lemon below)! :) SOOOOOOOOOOO excited!!!!!! I can't wait til dinner's ready to toss it on a salad! And of course, it's amazing on breadsticks and pizza crust!

Romano Cheese Dressing

Ingredients:
1/4 cup olive oil mayonnaise
1 Tbsp olive oil
2 tsp cider vinegar
2 Tbsp shredded Romano cheese
1 Tbsp grated Romano cheese
1/2 tsp minced garlic
1/4 tsp sugar
1/4 cup milk
1 tsp lemon juice

Directions:
1. Combine milk and lemon juice in a small bowl or measuring cup. Let sit for about 5 minutes (this will curdle the milk, making buttermilk!)
2. In larger bowl, combine mayonnaise, olive oil, cider vinegar, romano cheese, garlic, and sugar.
3. When milk has set for 5 minutes, pour into other ingredients. Blend in blender or with an immersion blender to fully combine and make creamy!.

Bonefish Grill's Corn Chowder with Lump Crabmeat

I'm gonna try this copycat recipe this week (got from here)...I hope it's even half as good as the stuff at Bonefish!

INGREDIENTS
5 slices bacon
1 tablespoon clarified butter
3/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped celery
1 1/2 teaspoons minced garlic
1/4 cup dry white wine
1 teaspoon brandy
1 1/2 teaspoons dried basil
1 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme leaves
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 1/2 quarts chicken stock
1/2 cup butter
1/2 cup all-purpose flour
3 cups heavy cream
1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 tablespoon Creole seasoning
1 pound fresh lump crabmeat, shell pieces removed

Directions:
1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
2. Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
3. While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
4. Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.

Cheesecake Factory Louisiana Chicken Pasta

Want to try this one too! Got it from here

Cheesecake Factory® Louisiana Chicken Pasta
.
Menu Description:
Parmesan Crusted Chicken Served Over Pasta with Mushrooms, Peppers and Onions in a Spicy New Orleans Sauce.
.
Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated Parmesan cheese
1 cup mushrooms, sliced
salt and pepper
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1 package bow-tie pasta
.
Chicken:
4 tablespoons (approx) vegetable/olive oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 cup milk
2 tablespoons flour

Additional grated Parmesan Cheese

Cajun Sauce:
Heat a large heavy skillet over medium heat and melt butter. Add bell peppers (yellow and red), mushrooms and onion and saute about 3-4 minutes. Cooking vegetables to a tender-crisp texture.

Add garlic and crushed red peppers and saute about 1-2 minutes more.

Add whipping cream and chicken stock. Simmer until sauce regains temperature and begins to thicken slightly, about 5 minutes.

Add basil and 1 cup grated Parmesan cheese to sauce and season sauce to taste with salt and pepper, stirring to mix well. Reduce heat to low and simmer. Sauce will reduce and thicken.

The Chicken:
Wash and drain chicken breasts. Pound until very thin, to about 1/4 inch thick.

Mix bread crumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.

Dip chicken in bread crumb mixture and then in milk and then back in breadcrumbs.

Heat oil in large skillet over medium heat. When oil is hot add chicken and cook until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.

Cook bow-tie pasta following package directions,
Drain pasta and return to pot. Add sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast.
Serve with additional Parmesan to add separately.

Serves 6

BoneFish Grill's Bang Bang Shrimp

Yet another recipe I just found:

BANG BANG SHRIMP

Ingredients:
1 pound of shrimp, peeled
cornstarch
SAUCE:
1/2 to 1 cup mayonnaise
Thai Sweet Chili Sauce to taste
a few drops of Tuong of Sriracha Hot Chili Sauce (Sriracha is very hot, if you like it hot add more)

Directions:
1. Coat the shrimp with cornstarch; set aside.
2. To make the sauce combine the mayonnaise, chili sauce, hot sauce.
3. Deep fat fry the shrimp until crunchy and light brown. Don’t overcook. Drain the shrimp on paper towels.
4. Put the shrimp in a bowl and then stir in the sauce. Enjoy.

You can buy the Thai Sweet Chili Sauce at Walmart in the Asian Section.