Copycat Recipe-Carrabba`s Basil Dipping Sauce,Minced Chicken

RADISH
AND
HERB
BUTTER
SANDWICHES
Radish and herb butter sandwiches are not just delightful
to eat, they also serve as a trigger food for memories of
my childhood. Today’s recipe is homage to my mom who
introduced me to cultivating radishes and then making them
into a scrumptious lunch. There are just too many great
radish eating moments to share; suffice to say, they were
all yummy!
Radish and herb butter sandwiches make an easy
appetizer, and are beautiful when plated; perfect for
Sunday tea with friends, or simply enjoyed for lunch.
Serve with a light and fruity white wine.
Stay tuned for more yummy radish recipes.
Radish and Herb Butter Sandwiches
2015-06-11 23:05:09
Yields 6
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Prep Time
5 min
Prep Time
5 min
Ingredients
1. 1 loaf multigrain bread cut thinly into slices
2. 1 pound good butter (I used Kerrygold)
3. 1 large bunch radishes
4. 1 bunch fresh basil
5. 1 bunch fresh flat leaf parsley
6. 1 small bunch fresh oregano
7. Sea salt and pepper to taste
Instructions
1. Fill clean sink or large bowl with cold water and submerge radishes to loosen sand and
dirt. Soak for 2-3 minutes, rinse in cold water and drain on a clean towel
2. Set butter at room temperature for 5 minutes or until soft enough to blend with herbs
3. Finely chop herbs
4. In a medium bowl blend softened butter with herbs, salt and pepper to taste
5. Slice bread thinly, spread one side of bread with 1-2 teaspoons of herb butter
6. Slice radishes very thinly and place several slices over buttered bread, serve
By Rebecka Evans
At Home with Rebecka http://athomewithrebecka.com/
COPYCAT
RECIPE-CARRABBA’S
BASIL
DIPPING
SAUCE
A perfect accompaniment to any Italian dinner, Basil Dipping Sauce
is a must! Here’s a delicious copycat recipe for one of my favorite
appetizers from Carrabba’s Italian grill.
Copycat Recipe - Carrabba's Basil Garlic Dip
2014-04-11 16:28:04
Serves 4
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
1. 4 tablespoons chopped fresh basil
2. 3 large fresh garlic cloves minced
3. 1/8 teaspoon red chili flakes
4. 1 teaspoon salt
5. 1/2 teaspoon pepper
6. 1/4 cup olive oil
7. 1/4 cup balsamic vinegar (optional)
8. 1 loaf italian bread for serving
Instructions
1. Using a mortar and pestle or the back of a spoon, blend ingredients into a past
2. Add 1 teaspoon of mixture to serving bowl, drizzle with 1 tablespoon olive oil
3. Optional: serve with a few drops of balsamic vinegar
By Rebecka Evans
At Home with Rebecka http://athomewithrebecka.com/
MINCED
CHICKEN
AND PORK EGG
VERMICELLI
ROLLS
WITH
RICE
Make these delicious egg rolls as an Appetizers or serve with Asian
noodles as an entrée; serve with Sriracha sauce and, sweet and sour
sauce.
Minced Chicken and Pork Egg Rolls with Rice Vermicelli
2014-04-02 19:37:10
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
1. For the Filling
2. 1/2 pound ground chicken
3. 1/2 pound ground pork
4. 1 small carrot (shredded)
5. 1 stalk scallion (chopped finely)
6. 1 package egg roll wraps
7. 1/8 teaspoon sesame oil
8. 1/8 teaspoon salt
9. 1/4 teaspoon sugar
10. 1/2 teaspoon chicken base (concentrate)
11. 1/2 tablespoon vegetable oil
12. 1/4 teaspoon black pepper
13. 2 tablespoons water
For the Noodles
1. 1 package Asian Vermicelli, Rice or Bean Thread Noodles
2. 1 small carrot (shredded)
3. 1 stalk scallion (chopped finely)
4. 1/2 tablespoon vegetable oil
5. 1/8 teaspoon sesame oil
6. 1/8 teaspoon salt
7. 1/4 teaspoon sugar
8. 1/2 cup chicken stock
9. 1/2 teaspoon light soy sauce
10. 1/4 teaspoon red pepper flakes
11. 1/4 teaspoon black pepper
Filling
1. Brown ground meat in a skillet over medium heat (for a finer ground meat, blend in a
food processor)
2. Add, carrot, chopped scallion, and all the seasoning to the meat mixture and combine
well.
3. On a dry surface, lay out the egg roll wraps.
4. Place 2 tablespoons meat mixture onto the lower center of the wrap. Leave about 1/2 inch
on all sides
5. Moisten the edges with water using finger
6. Fold sides into the middle and roll up, sealing the meat inside
7. In a large stock pot or deep fryer, add enough cooking oil for frying
8. Once the oil is heated, add the egg rolls in batches until they are golden brown, place
in 200 degree F. oven to keep warm
9. Dish out and serve with sweet or spicy dipping sauce
For the Vermicelli
1. Cover noodles with boiling water, allow to rest until ready to use
2. Reheat the same pan the meat was cooked in, add 1/2 tablespoon vegetable oil and 1/8
teaspoon sesame oil
3. Saute carrots and scallions over medium heat about 2 minutes
4. Add remaining ingredients and cook for 3 minutes
5. Add noodles and stir, cook for additional 3-4 minutes to distribute flavors, add more
sesame oil if the noodles seem dry
6. Serve with egg rolls
By Rebecka Evans
Adapted from Rasa Malaysia Easy Asian Cusine
Adapted from Rasa Malaysia Easy Asian Cusine
At Home with Rebecka http://athomewithrebecka.com/
DIVINELY DEVILISH DEVILED EGGS, COOKING THE
PERFECT BOILED EGG AND THE RWOP VIDEO HOST
CHALLENGE
Divinely Devilish Deviled Eggs
RWOP Video Host Challenge
After checking out a few of my old posts, I decided to share a few
of my favorites over the next few weeks. I hope you enjoy this
delicious Spring recipe published May 13, 2011.
I absolutely love deviled eggs but I’m very picky about their
texture and flavor. After years of deviled egg failures and
successes I’ve come up with many delicious recipes however, my new
recipe using the Kraft Chive and Onion Spreadable Cream Cheese is
the tops!! In this video I’ll also share my tried and true method of
cooking the “perfect” hard-boiled egg! Yup, you heard it here
first…the perfect boiled egg! No more overcooked, discolored egg
yolks, just pure yellow, creamy yolks ready to be whipped up into
the most delicious deviled egg filling.
This recipe is being linked to GetHimFed Party #28
Deviled Eggs made with Chive and Onion Cream Cheese
2014-03-28 16:21:37
Yields 6
Cooking the perfect boiled egg makes the best deviled eggs in the world!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
1. 1/4 cup(s) of Philadelphia Chive and Onion spreadable cream cheese
2. 1/2 cup(s) of Mayonnaise
3. 1/4 cup(s) of sour cream
4. 1/4 tsp. of dry mustard
5. 1/2 tsp. of curry powder
6. 1 small container pimentos for garnish
7. 1 bunch fresh chives for garnish
8. 6 fresh eggs
Instructions
1. Fill a medium large sauce pan with ice cold water
2. Gently add 6 fresh raw eggs to the pan
3. Place pan on cold stove burner, turn heat to high and set timer for 20 minutes, bring
water to a rolling boil then reduce heat to medium high and continue to boil eggs for
remainder of the set timer
4. Immediately remove eggs from heat and run eggs under ice cold water for 1 minute,
begin cracking one egg at a time allowing the cold water to run on the egg while
peeling, the shell should peel away from the eggs flesh without any sticking or
tearing
5. Cut eggs into halves, gently remove yolk
6. Place cooked yolks in a fine strainer or sieve and press yolks through with a wooden
spoon, scrape egg yolk off of sieve if any remains stuck to the bottom
7. Add wet ingredients to the strained egg yolks and blend well, add curry powder, dry
mustard and season with salt and pepper to taste, mix well.
8. Place the filling into a pastry bag fitted with a large piping tip, pipe egg halves
with filling, garnish with fresh chive, pimentos and a dash of red chili powder.
Serve
By Rebecka
At Home with Rebecka http://athomewithrebecka.com/
PIMENTO
CHEESE
SPREAD SANDWICHES
STRAWS
AND
SALAMI
Flash back to the early 1960’s, Albuquerque, New Mexico.
The creamy tart
goodness of pimento cheese spread; a perfect mixture of cream cheese and
pimento aka, roasted red peppers, or those little red thingies tucked inside
green olives!
Such happy food memories come from stalks of celery crammed full of the pale
orange concoction. Who knew how simple it would be to please my pre-adolescent
pallet?
Recreating this recipe met the mark with so much flavor, it almost redefined
those early years of snack time glory!
Pimento Cheese Spread
2013-09-23 21:52:35
Yields 3
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
1. 1/4 pound block yellow cheese such as sharp cheddar, colby jack or your favorite variety
2. 2 heaping tablespoons Philadelphia chive flavored cream cheese spread
3. 1/2-3/4 cups mayonnaise
4. 1/4 teaspoon prepared horseradish
5. 1 teaspoon tabasco sauce
6. 1/2 cup chopped roasted red pepper (sold whole in bulk olive section of grocery)
7. salt and pepper to taste
Instructions
1. Shred or cube cheese
2. Place first 5 ingredients in a food processor, pulse until well combined, open processor
several time scraping down sides
3. Test consistency, additional mayonnaise may be added to make mixture creamier
4. Salt and pepper to taste
5. Remove cheese mixture to a mixing bowl if using a small food processor
6. Add chopped roasted red pepper and stir to combine
Notes
1. Use immediately for best results, refrigerate remaining cheese in a airtight container
for up to three days. Bring to room temperature before spreading
Serving Suggestions
1. Spread between two pieces of white bread for traditional Pimento Cheese Sandwiches
2. Spread thin layer of cheese spread over slices of salami, roll into straws
3. Serve in celery or as a dip for vegetables
4. Spread over crackers
By Rebecka Evans
At Home with Rebecka http://athomewithrebecka.com/
This post is linked to A Little Bird Told Me Link Party #64
[plinker]
FRIED CHICKEN LIVERS WITH SRIRACHA AIOLI AND
SPICY CAULIFLOWER PICKLES RECIPE ADAPTED FOOD AND
WINE MAGAZINE
My taste buds did a double take this month, when I read the
September 2013 edition of Food and Wine Magazine; an common
occurrence for me when flipping through the deftly published pages.
Truly, one of my favorite periodicals.
James Holmes, Chicken Fried-Chicken Livers just about jumped off the
page. Like Pavlov’s dogs, I was in full tilt salivation mode, and
couldn’t wait to try the recipe.
James is the chef at Lucy’s Fried
Chicken in Austin TX, where the fried dishes are down home, countrystyle, comfort foods. I know where I’m eating the next time I’m
passing through Austin!
Creamy and pungent, coated with a crisp batter and served up piping
hot; the taste of fried chicken livers take me back to moms kitchen
and my childhood. Mom also made pan-fried calves liver with sautéed
onions, a dish I grew to love.
Several years ago, grocery delis stocked fried chicken livers;
perfect for me to nibble while I shopped for groceries. Sadly, fried
chicken livers are a relic of the past, no longer being served at
grocers delis, and rarely seen on the menu at local restaurants.
The French have eaten liver, Pâté made from duck, calves, and pig
livers for centuries. It’s delicious, and healthful if cooked
properly. One of my favorite liver dishes, Pâté de foie gras
Pâté de foie gras is considered an ultimate culinary delight, the
king of pâtés. Along with its pedigree comes a hefty price tag. Foie
gras is French for “fat liver,” and this pâté is made from the
livers of specially fattened geese or duck. There’s nothing better
than a crisp loaf of french bread, a plate of Pâté , and a bottle of
wine.
Some health benefits: The vitamin A found in liver is beneficial to
you in a number of ways. It contributes to healthy fertility and
proper embryo development. It also helps children to avoid
developing asthma, prevents kidney stones, regulates blood sugar and
fats. Additionally, the vitamin A found in liver can protect you
from some environmental toxins and helps to promote proper
development during puberty, according to SteadyHealth.com. The
vitamin A and arachidonic acid in liver can improve the health and
appearance of your hair and skin. Arachidonic acid also contributes
to hydration, intestinal health and growth.
Read more: LiveStrong
With anticipation, I searched my local market to find, none! You
would think that markets stocking tripe and cows tongue would also
have a choice of chicken liver? Sadly, I only found cows liver. I
finally found a few small containers, in the frozen meat department
at Wholefoods market; freshly frozen, they were nicely cleaned and
plump.
I have adapted the recipe, omitting the ground cumin from the
seasoned flour mixture, substituting my fresh Sriracha Aioli instead
of James adobo seasoned mayo; and pared the rich and creamy livers
with my Spicy Cauliflower Pickles.
The perfect trio of flavors!
After consuming about half a dozen, I was gastronomically satisfied
and my family was nowhere to be found!
Fried Chicken Livers
2013-08-27 16:56:18
Yields 2
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Prep Time
15 min
Cook Time
5 min
Prep Time
15 min
Cook Time
5 min
Ingredients
1. 3 1/2 cups buttermilk
2. 1/3 cup Louisiana-style hot sauce, such as Crystal
3. 1 1/2 tablespoons soy sauce
4. 1 pound chicken livers, trimmed
5. 3 cups all-purpose flour
6. 3 large eggs
7. 2 teaspoons ground black pepper
8. 1 teaspoon garlic salt
9. Vegetable or peanut oil, for frying
10. salt
Instructions
1. In a large bowl, whisk 2 cups of the buttermilk with the hot sauce and soy sauce. Add
the trimmed chicken livers and turn to coat. Cover and refrigerate overnight.
2. Make aioli sauce; refrigerate.
3. Set a rack over a baking sheet. Spread 1 1/2 cups of the flour in a shallow bowl. In
another shallow bowl, beat the eggs with the remaining 1 1/2 cups of buttermilk. In a
third shallow bowl, mix the remaining 1 1/2 cups of flour, the cayenne, black pepper,
and garlic salt.
4. Remove the livers from the buttermilk, then dredge them in the plain flour. Dip the
livers in the egg mixture, then dredge in the seasoned flour. Transfer to the rack.
5. In a large saucepan, heat 2 inches of oil to 350°. Set another rack over a rimmed baking
sheet. Add half of the livers to the hot oil and fry over moderately high heat, turning
once, until barely pink inside, 3 to 5 minutes. Transfer to the clean rack and season
lightly with salt. Repeat with the remaining livers. Serve hot, with Spicy Sriracha
Aioli
Notes
1. Livers are tough little buggers to fry; they can, and will explode! I suggest using a
fry daddy or a very deep saucepan to keep the mess to a minimum, and you safe from oil
spatters.
By Rebecka Evans
Adapted from James Holms, Food and Wine Magazine
Adapted from James Holms, Food and Wine Magazine
At Home with Rebecka http://athomewithrebecka.com/
Trim Livers
Step #1 dust with plain flour
Step #2 egg wash
Step #3 dust with seasoned flour mix