Reliving my vacation...

It seems like forever ago, but my sister and I went on our "Sisters' Cruise" and had an amazing time.  I am officially addicted to cruising!  Since I can't go on another one yet, the next best thing was to try and re-create some of my favorites from our trip.  Enjoy!

Drink...

The Perfect Storm
My favorite bar on the ship was called Alchemy Bar.  I loved it because it had a cute theme (it was like an old apothecary) and had such delicious drinks!  These drinks were not just poured from a mix like the other bars on the ship, but were carefully crafted with a fiery show and all!  This drink was what I got one night when I asked the bartender to surprise me and it's now one of my favorite drinks.  I tried my best to remember what was in it and re-create it.  I didn't get it exactly right, but pretty close!  I hope you enjoy it as much as I did!

Me enjoying my drink!

Ingredients:

• 1 shot light rum
  
• 1/2 shot of dark rum (I only had light rum, so I just used that)
• 1 shot strawberry simple syrup
• 1/2 shot lime juice
• sprig of rosemary
• cinnamon

Directions:
for the strawberry syrup:

1. Make a simple syrup by heating and dissolving 1/2 cup sugar in 1/2 cup water.
2. Slice  1 cup fresh strawberries and add to the syrup.  
3. Simmer the strawberries in the syrup for 15-20 minutes, stirring occasionally and smashing the strawberries to get the flavor out. 
4. Strain the strawberries from the syrup and let cool.

for the drink:

1. Fill a shaker with ice and add the rum, strawberry syrup, and lime juice.
2. Shake and strain into a martini glass.
3. Light a sprig of rosemary on fire until toasted.  Place the toasted rosemary into the drink.
4. Sprinkle some cinnamon on top (if you want to be extra fancy like on the cruise, you can sprinkle the cinnamon over a flame so it sparks before falling into the glass).

Dinner...

Mushroom Cappuccino
I know...you're thinking: mushroom cappuccino?!?  Gross!  But, wait...this is not gross.  Actually, it's quite amazing.  We went to a cooking demo on the ship where one of the chefs made this.  It really has nothing to do with cappuccino, except that he served it in cute little cappuccino glasses that we could sip the mushroom soup out of.  I didn't have any cappuccino glasses, so I just served mine in a bowl.  Also, on the ship they served it with a garlic crouton which was amazing.  I forgot to make that for mine...oops!
Ingredients:
(serves 4)

• 1 lb. chopped assorted mushrooms
• 5 tbs onion
• 1 clove garlic, chopped
• 2 oz butter
• 2 pints chicken or vegetable stock
• 1 pint cream
• few drops truffle oil (I didn't have this so I used truffle salt)
• 1 tsp chopped parsley
• salt to taste
• pepper to taste
• 2 sprigs thyme

Directions:

1. Saute the onions and garlic in butter.  Add the assorted mushrooms.
2. Add stock and simmer.  Season with salt and pepper.
3. When mushrooms are cooked, blend in a blender and sieve through a Chinois.
4. Return the puree to the pan and add cream and a few drops of truffle oil.
5. Adjust the seasoning and consistency.  Serve hot with garlic croutons.

Enchiladas Verde
At our first port, Cozumel Mexico, Kate and I had a delicious Mexican lunch included in our beach package.  I had enchiladas verde, which were amazing.  I must admit, mine weren't quite as good as in Mexico, but they still were great and definitely worth making!
Ingredients:
(serves 4)

• 2 large chicken breasts
• 1/2 onion, chopped
• 1 clove garlic, chopped
• olive oil
• verde sauce
• manchego or pepper jack cheese
• 2-3 tbs sour cream
• tortilla shells

Directions:

1. Cook the chicken breasts and shred the meat.
2. In a pan saute the onion and garlic with olive oil.
3. Add the cooked chicken, 1/4 cup of verde sauce, and the sour cream.
4. Place the chicken mixture in the tortilla shells and place in a baking dish. 
5. Sprinkle with shredded or crumbled cheese.
6. Bake at 350 degrees for about 20 minutes or until cheese is melted.

Dessert...

Strawberry and Chocolate Frozen Yogurt 
*recipe from: Chocolate and Zucchini
One of our favorite things to do on the cruise was eat (which is probably part of the reason why I love cruises).  And one of the things we ate most was ice cream cones.  They had self-serve, soft-serve ice cream machines located throughout the ship and the ice cream was always there for us!  Our favorite flavor was the strawberry-chocolate swirl frozen yogurt.  My chocolate yogurt turned out pretty amazing with a great texture and good taste.  However, my strawberry frozen yogurt turned out a bit icy, but tasting great.  All I was missing was a cone!
Ingredients:
for the strawberry frozen yogurt:

• 2 cups strawberries
• 1 cup yogurt (full fat greek or plain)
• 1/4 cup heavy cream
•  1/4 cup sugar

 for the chocolate yogurt:

• 3 1/2 ounces good-quality bittersweet chocolate, finely chopped 
• 1/3 cup plus 1 tablespoon heavy cream
• 1/2 cup plus 2 tablespoons sugar
• 2 tablespoons good-quality unsweetened cocoa powder
• a good pinch of sea salt
• 1/4 teaspoon natural vanilla extract 
• 10 1/2 ounces full fat plain Greek yogurt  or plain yogurt

Directions:
for the strawberry:

1. Blend the strawberries in a food processor until pureed.
2. Add all the ingredients into a bowl and stir.
3. Place in the freezer and stir every half our until it reaches the desired consistency (about 3 hours).

 for the chocolate:

1. Melt the chocolate in a double boiler, or in a heatproof bowl set over a saucepan of simmering water, stirring frequently to ensure even melting.  
2. In the meantime, place the cream in a medium mixing-bowl.  In a separate bowl, whisk together the sugar, cocoa powder, and salt until no lump remains.
3. When the chocolate is melted, whisk it into the cream. Whisk the sugar mixture into the chocolate cream. Add the vanilla and yogurt, and whisk until well blended. 
4. Place in the freezer and stir every half hour until it reaches the desired consistency (about 3 hours).

   

   Me eating frozen yogurt (and popcorn)

A Little Taste of Grand Cayman

The cruise is this weekend!!!!!!  The final port on the cruise with my sister is Grand Cayman in the Cayman Islands.  I can't wait to swim with stingrays and snorkel there.  And hopefully, I'll get to eat food that is just as delicious as this meal was!

Drink...

Cayman Sunset Boat Drink
*recipe adapted from: Caribbean Escape Blog
This drink transported me right to the tropics.  It tasted just like something you would drink in the Caribbean! 
As usual, I didn't have all the ingredients, so I changed it up a bit.  The recipe calls for banana liqueur, which I'm sure would be delicious in it, but I wouldn't get good use of that, so I didn't buy it.  It also says to add a splash of dark rum floating on top of the drink.  I left this our because I only had light rum.  If you want your drink extra strong - go ahead and add those both.  I'm sure they would taste great too!
Ingredients:

• 1.5oz. Bacardi Gold
• 1oz. Amaretto
• Orange juice
• Pineapple juice
• Grenadine

Directions:

1. In a shaker with ice, add Bacardi Gold and Amaretto along with equal parts Orange Juice, Pineapple Juice (and Banana Liqueur if you use it). 
2. Shake. 
3. Pour into tall glass with ice. Add splash of Grenadine. 

Dinner...

Jerk Chicken with Plantains
This dinner was really simple, quick, and best of all it used very few dishes :)  Oh, and it tasted great too.

Cayman Jerk Chicken with Cayman Chow-Chow
*recipe from: food.com
This chicken was unlike any jerk chicken I have ever had.  It had a good amount of spice and I loved that all the ingredients were so fresh.  I would definitely recommend it.  Especially if you want to feel like you are dining on the Islands!   
Ingredients:
for the chow-chow:
(serves 3) 

• 1 cup sliced red peppers
• 1 cup sliced green peppers
• 1 cup sliced onions
• 1/4 cup olive oil
• 1/2 teaspoon chopped Jalapenos
• 1/2 teaspoon thyme  

 for the chicken:
(serves 3)

• 1 1/2 lbs chicken breasts
• 1/2 to taste salt & pepper
• 1/2 to taste olive oil, for rubbing on chicken

 Jerk Spice Rub

• 1/4 cup scallion, cut in small pieces
• 1/2 small scotch bonnet pepper, chopped finely
• 1/2 tablespoon ground black pepper
• 3 garlic cloves, chopped
• 1/2 lime, zest of, grind (rind)
• 1 tablespoon sugar
• 1/2 tablespoon thyme
• 1/2 teaspoon allspice

Directions:

 

for the chow-chow

1. In a sauté pan heat oil olive and sauté all ingredients until almost tender.
2. Place on large platter and serve under Jerk Chicken.

for the chicken:

1. Combine all ingredients in Food processor and mix thoroughly.
2. Rub the chicken with oil then sprinkle with salt & pepper.
3. Next, generously coat chicken with Jerk Spice and grill until done.
4. Serve over Cayman Style Chow-Chow.

Fried Plantains

*recipe from: allrecipes.com

I love plantains.  Every time I order them in a restaurant I am amazed by how good they are.  Little did I know that they are so easy to make!  These are a great side dish for the chicken and could even be a dessert.  I added a little cinnamon on mine which made it extra special :)

Ingredients:

• butter or oil (I used butter as recommended in reviews)
• plantains

Directions:

1. Preheat oil or butter in a large, deep skillet over medium high heat.
2. Peel the plantains slice them on an angle into thin pieces.
3. Fry the pieces until browned and tender. Drain excess oil on paper towels.

Dessert...

Cassava (or sweet potato) Cake
*recipe from Cayman Islands 
This is a popular dessert in Grand Cayman.  All the recipes I read said Cassava (which is a root vegetable) can usually be found in a regular grocery store (if not fresh, then frozen).  However, surprise, surprise...my grocery store didn't have it.  So then, recipes said you can replace it with yucca.  But, of course, my grocery store did not have yucca either.  So, I took matters into my own hands and used yams (hey - they're a root vegetable too, right?). 
After an hour of cooking my batter was still liquid.  So, I added some flour to thicken it and baked it some more which gave it more of the consistency I thought it should have.  That being said, I cannot attest to the authenticity of this recipe since I changed so much.  The recipe below is the original recipe if you're feeling adventurous.
I honestly was not really a fan of this cake.  Doug liked it though.  The texture through me off (it's almost more of a custard or like the filling of a pecan pie).  Also, I'm just not that into spice cake.  However, Doug loves spice cake.  He enjoyed this cake and is continuing to eat it.
Maybe when I am at Grand Cayman I can find some Cassava Cake and try it to see how mine compares.
Ingredients:

• 3 lbs grated cassava 
• 2 lbs light brown sugar
• 2 - 14oz cans coconut milk (wash cans out with a little water)
• 2 tablespoons vanilla essence
• 1 teaspoon Cayman Sea Salt
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• ½ teaspoon cloves
• 1 stick of margarine or butter
• 4 heaping teaspoons cornstarch diluted in a little water

Directions:

1. In large mixing bowl add cassava and stir in coconut milk and vanilla. Then brown sugar, salt, cinnamon, cloves and nutmeg. Stir well.
2. In small covered container add corn starch and just enough water to dissolve. Shake. Then add to contents already in bowl.
3. Now add melted margarine or butter. Stir well.
4. Preheat oven to 350 degrees. Lightly butter glass baking pan and pour in the above mixture in pan.  Bake for at 350 degrees for about an hour or until a firm golden brown is achieved.

Fast Food Fancified

I rarely eat at fast food restaurants, but when I do, I really enjoy it.  Who doesn't like junk food, right?  In this post I tried to make some fast food type things, but change them up a little to make them a little better tasting or a little healthier. 

Drink...

Adult Root Beer Float
When I thought of what people drink at fast food places, soda was the first thing that came to mind.  However, many places also have floats and shakes.  So, I decided to go with a classic root beer float.  It seems silly because everyone knows how to make a root beer float.  But, maybe you forgot about this delicious drink and my post will inspire you to have one!  I made it slightly healthier by using diet root beer (although I'm sure it's debatable whether or not diet soda is really healthier).  I also changed it up by adding alcohol.  I think vanilla flavored vodka would be good in this as well.  When I was researching I also saw some recipes that used Bailey's in it.  I think I like it best the old fashioned, alcohol-free, kids way.
Ingredients:

• root beer or diet root beer
• vanilla ice cream
• vodka

Directions:

1. Mix the root beer and a shot of vodka together in a glass.
2. Add the ice cream.

Dinner...
Chicken Nuggets and Potatoes
This is my take on a classic chicken and french fry fast food meal.  The chicken is all white meat breast meat, which may be a little better than some fast food restaurants.  The potatoes are seasoned and baked instead of fried.

Chicken Nuggets
*recipe from: Table for Two
Since I was introduced to it in college, I have been slightly obsessed with Chik-Fil-A.  However, there were never any around where I lived, so I didn't get the chance to eat it very often.  Also, I know there has been quite a bit of controversy over the fast food chain lately.  So, if you like the taste of the food and either don't have one by you, or don't want to support the chain, make it at home!  It tasted very, very similar and was really easy to make.
Ingredients:
(makes 4-5 servings)
for the chicken:

• 8 chicken tenderloins or 6 chicken breasts, cut into bite sized pieces
• 2 1/2 cups flour
• 1/4 cup powdered sugar
• 4 tsp. salt
• 3 tsp. pepper
• 1 tsp. paprika
• Peanut oil or canola oil for frying (I used olive oil - it was fine)

for the sauce:

• 1/2 cup mayo
• 2 tbsp. mustard (regular prepared yellow mustard)
• 1/2 tsp. garlic powder
• 1 tbsp. vinegar
• 2 tbsp. honey
• Salt and pepper, to taste

Directions:

1. In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge.
2. In a large dutch oven or stockpot (I did it in a frying pan), heat up the oil over medium high heat to 375 degrees.
3. While the oil is heating, in a gallon ziploc bag, combine flour, sugar, salt, pepper, and paprika. Seal it and shake to combine well.
4. Throw the chicken bites into the ziploc bag, close it, and shake til all are coated well.
5. Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.
6. Before you start frying, prepare a plate by lining sheets of paper towels to drain the nuggets after frying.
7. When ready, place about 10-12 nuggets in the oil and let cook for about 5 minutes (but it also depends on the size of your nuggets).
8. Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked.
9. Serve hot with dipping sauce and/or ketchup.

Baked Parmesan-Herb Potatoes
*recipe from: Coupon Clipping Cook
These turned out really good.  Slightly crispy and flavorful.  The best part is that they are baked rather than fried like the potatoes you get at fast food places.  And, I got to use my mandolin again! :)
Ingredients:
(serves 3)

• 2 whole russet potatoes (medium size)
• 2 whole large red potatoes
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon pepper
• ¼ teaspoon dried parsley
• ¼ teaspoon dried rosemary
• 2 tablespoons olive oil
• 1 tablespoon grated parmesan cheese

Directions:

1. Preheat oven to 375 degrees F.
2. Rinse the potatoes and dry them off with a paper towel.
3. Slice the potatoes at a slight diagonal. (a mandolin is perfect for consistent slices) You want them about a 1/2 inch thick.
4. Add the potato slices to a large bowl.
5. Next add the herbs and spices.
6. Then add the olive oil.
7. Mix all of the ingredients together so the olive oil, herbs, and spices evenly coat both sides of the sliced potatoes.
8. Lay the potatoes on to a cookie sheet.
9. Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.
10. Next sprinkle more of the herbs and spices over the potatoes if you have extra.  Then top the potatoes with the grated parmesan cheese.
11. Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color.

Dessert...

Chicken and Mashed Potato Cupcakes
*recipe from Hello Cupcake by: Karen Tack 
These aren't necessarily something that you would get at a fast food restaurant, but they go along with the chicken and potato entree.  They were so easy to make and I was really impressed by how much they look like a dinner rather than a dessert!
Ingredients:

• box mix of your favorite cupcake flavor (or you could be ambitious and make your cupcakes from scratch)
• ingredients listed on the box to make the cupcakes
• vanilla frosting
• caramel syrup
• yellow Starbursts
• corn flakes cereal
• white chocolate chips

Directions:

1. Make the cupcakes according to the directions on the box and let cool.
2. Melt the chocolate chips.  Pour the melted chocolate into a Ziploc bag and snip a small corner off the bottom of the bag.  Pipe the chocolate into a bone shape on a piece of wax paper.  Put the bone shapes in the fridge to harden.
3. Crumble the corn flakes in a bag until they are crumbs.
4. Frost the mashed potato cupcakes with the vanilla icing.  Drizzle the caramel sauce over the icing to look like gravy.  Add a yellow Staburst in the center to look like butter.
5. For the chicken cupcakes; 
1. Cut a triangle shaped piece off one of the un-frosted cupcakes. 
2. Frost the top of a cupcake and put the triangle piece of cake on top with the point of the triangle on top (this will be the part of the chicken drumstick that is sticking up where the bone will be inserted).         
3. Frost the triangle cake piece.
4. Coat the entire top of the cupcake in the crushed corn flakes. 
5. Insert the white chocolate bone into the top of the cupcake.   

Beat the Heat!

I don't know about where you are, but it has been hot here in NYC!  Unfortunately, our small apartment just doesn't really seem to cool down - ever!  So, I created a meal that involves no cooking whatsoever!  This meal will not only make you happy because of it's deliciousness, but also because you won't be sweating in the process of making it!

Drink...

Ginger Mint Lemonade

*recipe from: flavordiva

Ok, so I sort of lied...this lemonade did require a little teeny bit of cooking on the stove.  It was not long (just long enough to boil water), and if it really is too hot, you could heat it up in the microwave :)  Anyway..it was quite tasty.  I couldn't really taste the ginger much, but the flavor reminded me of a mojito.  Hmmm...maybe it could be good drink with a splash of alcohol too.

Ingredients:

• 20 medium sized lemons
• 1 large bunch of mint
• 1 two inch piece of ginger, peeled and sliced
• 12 cups of water
• 1 1/2 cups of simple syrup (2 cups sugar to 1 cup water)

Directions:

mint & ginger steeping

1. Make the simple syrup by first by bringing 1 cup of water to a simmer over medium high heat. Then add 2 cups of sugar and stir. Reduce the heat to medium low and stir until sugar is dissolved. Set aside to cool.
2. Bring 6 cups of water to a boil in a large sauce pot. Once boiling, turn off heat and add 1 cup of mint leaves, packed, and ginger slices. Remove pot from heat, cover, and let mint and ginger steep. After 10 minutes, strain infused water to remove mint and ginger, and set aside to cool. Discard the used mint and ginger.
3. Meanwhile, squeeze juice from lemons into a large pitcher. Add ginger mint infusion, six additional cups of water (I added less water because I like the lemon flavor stronger) and simple syrup (I added less simple syrup because I like my lemonade more sour). Stir lemonade and taste for sweetness. 
4. Add several fresh mint sprigs to the pitcher (about 5), cover and let cool for 30 minutes to an hour. Refrigerate over night for best flavor. Serve chilled in glasses with ice and fresh mint.

Dinner...

Sonoma Chicken Salad Sandwich 

*recipe from Cooking Classy

This sandwich can be made completely without any heat if you just buy the pre-cooked chicken or a rotisserie chicken.  I'm a big chicken salad fan and I really liked this one.  It's different than others because of the vinegar in it and the cranberries are a nice touch.

Ingredients:

(makes 5-6 servings)

• 3 1/2 cups cooked, shredded chicken (about 2 lbs boneless skinless chicken breast halves)
• 1 cup diced celery (about 3 stalks) (I omitted this because I don't like celery)
• 2/3 cup chopped pecans
• 1/2 cup dried cranberries, roughly chopped
• 2 Tbsp finely grated Parmesan cheese
• Sliced bread, for serving

For the Dressing:

• 2/3 cup mayonnaise
• 1/4 cup apple juice
• 3 Tbsp honey
• 2 tsp apple cider vinegar
• 1 tsp prepared yellow mustard (optional)
• 1 Tbsp poppy seeds
• 1/2 tsp onion powder
• Salt and freshly ground black pepper to taste

Directions:

1. In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. 
2. In a separate mixing bowl whisk together all ingredients listed for the dressing until well blended. 
3. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.

Dessert...

Creamy Berry Goodness

*recipe from Becoming Betty

This dessert doesn't really have a name.  But, it is sooooo delicious! It's kinda like an extra delicious yogurt parfait.  Just make it - you'll see what I mean!  Plus, no cooking of course.  Just stir together a few ingredients and it's ready to go!

Ingredients:

• Frozen mixed berries 
• 1 tub Cool Whip (I just bought whipping cream and whipped it up myself.  Then I added a couple spoonfuls of sugar to sweeten it.)
• 1 large container of vanilla yogurt 
• 1 small package of cheesecake pudding mix (I couldn't find this flavor, so I just used vanilla flavor)

Directions:

1. Pour berries into a large bowl.  
2. Add the Cool Whip and yogurt and then sprinkle on the pudding mix. 
3. Stir together really well until it's all combined and looks pretty.  
4. Chill before serving.

Southern Supper

I'm back!  Sorry for the hiatus.  Things just got kinda busy and I was kinda lazy.  :)
I can't say I have ever really been to the true South, but I'd love to go someday.  This is my interpretation of a southern-style dinner.  Pretend you are in the deep south, and enjoy!

Drink...

Old Fashioned

As I have said before, I am not a whiskey fan, but this is another whiskey drink that I really enjoy.  Hmmm . . . maybe I really like whiskey?  Anyway, this drink has a bit of a bite, but once you get used to it, it's quite delicious (and potent).  The Old Fashioned is rumored to have been invented in the 1880s at a gentleman's club in Louisville, Kentucky.   If only I had a parlor in a southern home in which to drink it!
Ingredients:

• 2 oz. bourbon
• 1 lump Sugar
• 1-3 dashes Angostura bitters
• Maraschino cherry
• Splash of water (optional) 
• Ice
• Orange slice and lemon twist (for garnish)

Directions:

1. Place sugar in the bottom of a glass. Wet the sugar with bitters.
2. Add the cherry (and splash of water if using it) to the glass. Muddle ingredients.
3. Add bourbon and ice.  
4. Stir gently. 
5. Garnish and serve. 

Dinner... 

Double Crunch Honey Garlic Fried Chicken Breasts

*recipe from Rock Recipes 
I did not think these were the greatest.  Fine, but not the greatest.  Doug liked them a lot more than I did.  They are fried though, which can never be that bad.  Plus, no food is more emblematic of Southern cuisine than fried chicken.
Ingredients:
(serves 4)

• 4 chicken breasts
• 2 cups flour 
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 2 tbsp ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 2 tbsp paprika 
• 1 tsp cayenne pepper 
• 4 eggs
• 8 tbs water 

Honey Garlic Sauce

• 2 tbsp olive oil
• 3 – 4 cloves minced garlic
• 1 cup honey
• ¼ cup soy sauce (low sodium soya sauce is best)
• 1 tsp ground black pepper
   
  

Directions:

Frying the chicken.

1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
2. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat for good contact.  
3. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy. 
4. Drain on a wire rack.
5. Make the honey garlic sauce: 
1. In a medium saucepan add the oil and garlic.
2. Cook over medium heat to soften the garlic but do not let it brown. 
3. Add the honey, soy sauce, and black pepper.
4. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily. 

    6.  Dip the fried chicken into the honey garlic sauce.

Dessert...

Chocolate Bourbon Pecan Pie

*recipe from Allrecipes.com 
I really like pecan pie, and what other way to make it better than add chocolate and booze?  This was a really good recipe.  Having never made pecan pie, I was a little intimidated.  But, it turns out to be super easy to make.  Y'all don't have to be from the south to agree that this pie is delicious!   
Ingredients:
(makes 1 large, 9 inch pie, or 2 smaller pies)

• 1 (9 inch) pie shell
• 1 cup white sugar
• 1 cup light corn syrup
• 1/2 cup butter
• 4 eggs, beaten
• 1/4 cup bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 6 ounces semisweet chocolate chips
• 1 cup chopped pecans

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
3. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

My Big Secret

Alright, I have a secret to confess . . .
In most places, this secret would not be a big deal at all, but here in Manhattan, I risk becoming an outcast in all my social circles.
For the sake of this blog, I will let my secret out.  Here it is:
I like Olive Garden.
There, it's out.  That wasn't so bad.  I know there are others out there like me, so maybe this will make it easier for them to come clean.  Then, once more people admit it, maybe we could all go out to dinner at Olive Garden to celebrate!
No one in NYC eats at a chain restaurant unless it is a small, NYC only chain, or they are tourists.  So, if you are still too scared to admit your love for chain restaurant food, now you can make it home and eat it secretly in your apartment.

Drink...

Raspberry Lemonade

*recipe from My Baking Addiction
When I go to Olive Garden, I don't typically drink alcoholic beverages (maybe since I haven't been there much since I was old enough to drink).  Usually I order raspberry lemonade.  Their raspberry lemonade is nothing spectacular, and in fact, after doing a little web research, I think theirs is really just Minute Maid raspberry lemonade.  So, I made my own and I think it's even better than Olive Garden's. 
Ingredients:
(makes a pitcher of lemonade)

• 1 cup sugar
• 1 cup of water
• ¾ cup raspberries; pureed and pushed through a fine mesh sieve; plus more whole berries for garnish if desired
• 1 cup fresh lemon juice (this equaled close to 8 of my lemons)
• 4-6 cups cold water (this will vary depending on your taste)

Directions:

1. Make a simple syrup by combining the sugar with 1 cup of water in a saucepan. Place over medium heat and heat until the sugar in completely dissolved; swirl the pan occasionally. Let cool.
2. Measure 3/4 of fresh raspberries and puree them in your blender or food processor. (I don't have a blender or a food processor, so I just mashed them up with a fork and it worked surprisingly well)
3. Push the raspberry puree through a fine mesh sieve to separate the seeds from the pulp.
4. Once the simple syrup has cooled, combine the raspberry puree, simple syrup and lemon juice in a large pitcher.
5. Add 4-6 cups of cold water. The amount of water you use will depend on your taste, so add as little or as much as you want to achieve your perfect sweet/tart balance. 

Dinner...

Chicken Scampi with Salad and Breadsticks

This meal was really good.  However, I will say, it was one of the more difficult meals I have made on my blog so far.  The chicken dish is a little involved, but more than anything, it was hard to make all aspects of the meal and have everything ready at the same time.  Those Olive Garden cooks must be good :)

Olive Garden Salad

*recipe from Heritage School House

There is something irresistible about Olive Garden's salad.  I have even made their salad the main part of my meal before by only ordering soup, salad, and breadsticks.  This recipe is not exactly the same, but it's close enough.  I'm pretty excited to be able to make it at home and it's easy!
Ingredients:
(serves 6)

for dressing

• 1/2 cup mayonnaise
• 1/3 cup white vinegar
• 1 teaspoon vegetable oil
• 2 tablespoons corn syrup
• 2 tablespoons parmesan cheese
• 2 tablespoons romano cheese
• 1/4 teaspoon garlic salt
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon parsley flakes
• 1 tablespoon lemon juice

for salad

• American blend bagged salad mix
• red onion slices
• black olives
• pepperoncini peppers
• croutons
• roma tomatoes, sliced
• parmesan cheese, freshly grated

Directions:

1. Mix all dressing ingredients in a blender or processor until well blended. 
2. Toss salad ingredients and top with dressing.

Olive Garden Breadsticks

 *recipe from Full Bellies, Happy Kids

Even people who say they don't like Olive Garden often will admit, "Well, they do have really good breadsticks."  I know, you're thinking, but Megan . . . you said you would never make bread again!  Well, it seems like that's one of those things that I will keep saying, but not actually do.  There are just so many good bread recipes out there, I can't pass them up!  This was one of my more successful bread attempts.  Doug enjoyed the breadsticks much more than I did, but they were pretty good.  The flavor was consistent with Olive Garden, but the texture was off (mine were a little too dense - not light and fluffy).  
Ingredients:
(makes 10-12 breadsticks)

• 1 1/2 cups warm water (between 110 - 120 degrees F)
• 1 package active dry yeast
• 4 1/4 cups all-purpose flour
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1 tablespoon salt 

For basting:

• 1 stick unsalted butter (or 1/2 cup margarine)
• 2 teaspoons garlic powder
• 2 teaspoons salt

Directions:

1. In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.
2. In separate bowl, combine flour and salt.  
3. Add flour and salt to yeast mixture. Add melted butter. Mix with paddle attachment of stand mixer or wooden spoon until fully combined. 
4. Knead dough for a few minutes just until dough is smooth. Do not over-knead!
5.  Grease a cookie sheet. Pull off pieces of dough and roll out into strips. 
6. Cover the dough and let sit in a warm place for 45 minutes to an hour.
7. Preheat your oven to 400 degrees F and once heated, pop in the bread sticks. In microwave, combine the basting ingredients.
8. After 6 or 7 minutes in the oven, brush the bread sticks with half the butter mixture. 
9. Then continue to bake. Honestly, I almost never leave them in there for an entire 15 minutes—normally it's closer to 12 because I like them softer and less crisp on the outside, but to each their own. Either way, immediately upon removal from the oven brush the other half of the butter on the breadsticks.
10. Allow them to cool for a minute or two, and enjoy!    

Chicken Scampi

*recipe from Easy Restaurant Recipes

This is my favorite dishe from Olive Garden and the one I have ordered most often.  When I made it, I was surprised by how similar it tasted to the real thing!
Ingredients:
(makes 5-6 servings)

White Sauce

• 1 tablespoon butter 
• 2 tablespoons flour 
• milk

Scampi Sauce

• 1 cup (2 sticks) butter
• 2 tablespoons crushed garlic (real garlic; not salt or the dried stuff)
• 2 tablespoons chicken stock
• 3/4 cup Chablis or any white wine that's not too sweet
• 3/4 cup water
• 1/4 cup white sauce
• 1 teaspoon crushed red pepper
• 2 tablespoons Italian seasoning
• Black pepper to taste

Other Ingredients

• 1/2 package angel hair, cooked according to package directions
• Thinly sliced bell peppers (red, green and yellow)
• Thinly sliced red onions 
• 10 whole garlic cloves
• 2 chicken breasts

Directions:

1. Start by making the white sauce:  
1. Heat 1 tablespoon butter in nonstick skillet. 
2. After it's melted, add 2 tablespoons flour and cook for 2 minutes on medium heat. 
3. Slowly add milk and stir constantly to get rid of lumps. When you have added enough milk, you should have a white gravy consistency. Set this aside. 

  2.  Put the 10 garlic cloves in a small nonstick skillet with some oil and 
       braise them for about 20 minutes on low heat. Just put the lid on the 
       skillet and let them cook; they should be golden and really soft when 
       they are done. 
  3.  In a large nonstick skillet, sauté the peppers and onions for a few 
       minutes. 
  4.  Sauté chicken tenderloins (I sprinkled mine with salt and pepper and 
       dredged them in flour before cooking).
  5.  Cook the Angel Hair pasta according to the package directions.
  6.  Make the scampi sauce:
         1.  Heat butter over a slow heat. Add the garlic, Italian seasoning 
              and crushed red pepper. Cook for about 2 minutes on low heat. 
         2.  Add the wine, water, and chicken base. Stir until combined. 
         3.  Add the white sauce mix and stir until slightly thickened.
  7.  Add the braised garlic cloves to the sauce.  
  8.  Pour the sauce over the angel hair pasta and chicken.   

Dessert...

Olive Garden Black Tie Mousse Cake 
*recipe from Food.com 
This is an amazing cake!  I had it at Olive Garden and this recipe is a very good copycat.  It may not be the prettiest cake I ever made, but it sure is one of the tastiest!  It is time-consuming to make, but well worth it!
Ingredients:

BOTTOM LAYER

• 1 (18 ounce) box of ordinary cake mix (devil's food)

SECOND LAYER

• 1 teaspoon Knox unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 4 ounces semi-sweet chocolate chips
• 4 ounces cream cheese, cubed
• ¾ cup heavy cream
• ½ teaspoon granulated sugar

THIRD LAYER

• 3 egg yolks
• ¼ cup granulated sugar
• 3 tablespoons flour
• 1 teaspoon Knox unflavored gelatin
• 1 ¾ cups heavy cream
• 1 teaspoon vanilla extract

FOURTH LAYER

• 1 ½ cups heavy cream
• 2 tablespoons butter
• 18 ounces semi-sweet chocolate chips
• ½ cup white chocolate chips (optional) 
• Chocolate frosting to pipe as a border 

Directions: 
There are FOUR layers to make: 

BOTTOM LAYER (cake): 

1. Bake according to directions on box in a 9" spring form cake pan.
2. When the cake comes out of the oven use a paper towel to press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.

SECOND LAYER (the chocolate mousse):

1. Melt chocolate and cream cheese together. Let cool. 
2. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. 
3. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. 
4.  Add 1/4 of the cream to the chocolate mixture and mix thoroughly. 
5. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.

THIRD LAYER (the custard):

The first 3 layers

1. Beat egg yolks until pale. 
2. Add sugar, flour, and gelatin, then beat until mixed. 
3. Bring cream and vanilla extract to a boil. 
4. Add a small amount of cream to egg mixture while stirring. 
5. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. 
6. Continue to cook until custard begins to thicken. 
7. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.

FOURTH LAYER (the icing):

Please note: this makes a lot of icing so feel free to halve this part of the recipe (I halved it for mine and it was plenty). 

After the 4th layer is added and it's done

1. Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. 
2. Stir until smooth. Let cool until it starts to thicken. 
3. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. 
4. While this is still wet, put chocolate chips onto the side of the cake. (I did not do this because I thought the cake was rich enough)
5. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
6. Refrigerate the cake. 
7. Pipe chocolate frosting around the top as a border.
8. Serve cold. Delicious!