restaurant quality

Longhorn Garlic Parmesan Crusted Chicken Recipe- copycat from LongHorn Steakhouse. Grilled chicken topped with a creamy Ranch sauce and parmesan crumb topping. Chicken, ranch, garlic, parmesan, panko bread crumbs, provolone, butter. I made this tonight and it is AMAZING! Tastes just like the restaurant.

Longhorn Garlic Parmesan Crusted Chicken

boneless skinless chicken breasts,

provolone

olive oil

½ cup prepared ranch dressing

Worcestershire sauce

tsp vinegar

lemon juice

Tbsp minced garlic

tsp pepper

Parmesan

ranch dressing

panko bread crumbs

tsp garlic salt

Tbsp butter

Combine ingredients for marinade and pour over chicken.  Let marinate in refrigerator for 2-3 hours or overnight.  Grill 12-15 minutes, until chicken is done.

While the chicken is cooking, prepare the ranch spread and parmesan crumb topping.

Chicken

For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.

Ranch Spread

For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter.  The crumbs should be evenly moistened.

Parmesan Crumb Topping

Position rack in center of oven. Preheat broiler.

Transfer cooked chicken to oven-safe casserole dish. Spread 2 tablespoons ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.  Serve immediately.

Assembly

Creamy Lemon-Pesto Chicken Pasta Recipe - lemon pepper grilled chicken served over ligunie tossed in a quick creamy lemon/pesto sauce. Make the sauce while the chicken cooks - ready in under 30 minutes! We make this all the time during the summer.

Creamy Lemon-Pesto Chicken Pasta

chicken breasts

lemon pepper marinade

basil

tsp minced garlic

Tbsp flour

milk

lemon

pesto

12- oz linguine pasta

tomato, (chopped and seeded)

Combine lemon pepper marinade and dried basil. Pour over chicken and marinate in the refrigerator for at least 30 minutes. (I usually marinate the chicken overnight)

Grill chicken for 12-15 minutes, or until done (165 degrees).

While the chicken is grilling, cook pasta according to package directions; drain. Set pasta aside and keep warm.

Meanwhile, prepare the pesto sauce. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds.

Whisk in flour until it thickens and bubbles, then whisk in milk and lemon zest. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. Add pesto and mix well.

To serve, slice chicken into strips. Toss cooked pasta in the pesto, top with chicken and garnish with tomatoes.

Fogo de Chao Parmesan Pork - pork tenderloin marinated in fajita seasoning, lemon pepper, and white wine, grilled and coated in parmesan cheese. Tastes just like the fancy Brazilian Steakhouse!

Fogo de Chao Parmesan Pork

pork tenderloin ((approx. 3/4 pound))

Tbsp fajita seasoning

lemon pepper

white wine

parmesan cheese

Combine fajita seasoning, lemon pepper and wine. Pour over pork tenderloin and let marinate 4 hours or overnight. 

Grill pork for approximately 12 minutes, until internal temperature reaches 145ºF.

Coat tenderloin in parmesan cheese and bake at 400ºF for 3-5 minutes, until cheese is melted. Allow pork to rest for 5 minutes and slice.

This is the BEST risotto recipe ever, and it&#039;s my most requested dish from family and friends. Rich and creamy, it reminds me of the risotto we&#039;ve eaten in Italy but made easily in your very own kitchen. With plenty of freshly grated parmesan, a pinch of saffron if you have it, and enriched with some dry white wine, this risotto is the perfect accompaniment to chicken, salmon, or shrimp, or as a standalone dish to wow!

The Best EVER Risotto Recipe

chicken stock (plus more if needed)

saffron

butter (softened, divided)

onion (finely chopped)

garlic (finely chopped)

risotto rice (see Notes)

dry white wine (or water)

parmesan cheese (room temperature, divided)

salt

black pepper (to taste)

In large saucepan, bring chicken stock to boil, then reduce to low simmer. Transfer 1 ladle of stock to small bowl. Add saffron threads and set aside while saffron infuses.

Meanwhile, melt 4 tablespoons butter in second saucepan over high heat. Once butter begins to foam, add onions and cook 2 minutes, stirring frequently. After 2 minutes, add garlic and cook 1 additional minute. Note: cook only until onions and garlic are softened, not browned!

Add rice to saucepan with onions and stir until grains begin to swell and burst. Add white wine to deglaze pan, being sure to scrape any browned or stuck bits from bottom of saucepan. Let simmer until liquid is mostly reduced.

Once liquid is mostly reduced, stir in 1 to 2 ladles of stock, all of saffron-infused stock, salt, and pepper to taste. Stir constantly over low heat until liquid has been fully absorbed.

Continue adding stock in small increments, letting the rice absorb the liquid completely before adding more. Stir constantly and taste frequently, until all stock has been added and absorbed. After about 20 to 25 minutes, rice should be just tender (not mushy!) and risotto should be golden and creamy.

Remove saucepan from heat. Stir in ⅔ cup of parmesan cheese and remaining  1 tablespoon butter. Mix until butter has melted completely. Taste and season as needed, then transfer to serving plates or bowls, top with remaining parmesan cheese, and serve hot.

Copycat asiago tortellini alfredo is an easy but delicious restaurant-quality dish made right in the comfort of your own kitchen.

Asiago Tortelloni Alfredo with Grilled Chicken

chicken cutlets (see Notes)

salt (to taste)

Italian seasoning

butter

garlic (minced)

heavy cream (at

cheese

asiago cheese

salt (more

¼ teaspoon freshly cracked black pepper (more

water

cheese tortelloni (see Notes)

panko breadcrumbs

parsley (for serving)

Preheat grill pan over medium-high heat. Place chicken cutlets on cutting board and pat chicken completely dry with paper towels. Drizzle olive oil over cutlets, then liberally season chicken on all sides with salt, pepper, and Italian seasoning. Note: If using charcoal or gas grill, preheat grill to medium-high heat, approximately 375° to 450° Fahrenheit.

When grill pan is preheated, place chicken in pan. Grill 2 to 3 minutes, then flip chicken over and cook another 2 to 3 minutes or until cutlets are fully cooked. Use meat thermometer to check internal temperature. Note: if using charcoal or gas grill, place chicken directly on grill over indirect heat.

Transfer cooked chicken cutlets to plate and set aside.

Heat small saucepan over medium heat. When saucepan is warm, add butter and let butter melt completely, swirling pan occasionally to spread butter around.

Add minced garlic to melted butter. Sauté, stirring constantly, 2 to 3 minutes or until garlic is fragrant.

Remove saucepan from heat. Pour in heavy cream and whisk to incorporate cream into butter. Once incorporated, add parmesan and asiago cheeses slowly, whisking well after each addition.

Return saucepan to medium heat. Let sauce simmer, stirring occasionally, 5 minutes or until thickened, then add salt and pepper to taste. Whisk to incorporate spices, then reduce heat under saucepan to low and stir occasionally to keep sauce from sticking or burning.

Heat large pot of water and cook tortelloni as directed on packaging. When pasta is fully cooked, pour through colander and drain completely, then transfer pasta to 9x13 baking dish. Spread pasta out into one even layer.

Preheat broiler on high.

Pour alfredo sauce over top of tortelloni and spread out into one even layer. Top layer of pasta with grilled chicken cutlets, then sprinkle breadcrumbs evenly over top of dish.

Place baking dish under broiler. Broil 2 to 3 minutes or until top of dish is bubbly and just golden brown. Carefully remove baking dish from oven. Let cool slightly, then divide into portions, garnish with chopped fresh parsley, and serve warm.

Extra crispy and totally delicious beef schnitzel made with a handful of pantry staple ingredients.

Crispy Beef Schnitzel

thin-cut steaks (¼-inch thin)

all-purpose flour

garlic powder

paprika

eggs (whisked)

Whisk together the all purpose flour, garlic powder, paprika, salt, and black pepper in a bowl.

Dredge each steak in the flour mixture to coat, then dip in whisked eggs, then dip and coat in panko breadcrumbs. Repeat this dipping process for all steaks.

Heat olive oil in a large skillet over medium-high heat. Once oil is hot, add in steaks in an even layer and cook about 4 minutes per side or until golden brown. Repeat until all steaks are cooked, adding more oil to skillet as needed. Serve immediately.

It&#039;s been a while since i our last dinner at Ruth&#039;s Chris Steak House, We was enjoying a Chilean Sea Bass dish, I remember the taste was so good, So now I&#039;m sharing with you thisu003cbru003eRuth&#039;s Chris Chilean Sea Bass Recipe a fancy dish made easy for home cooking.

Ruth's Chris Chilean Sea Bass Recipe

Chilean Sea Bass fillets

Salt and pepper

garlic,

fresh parsley, chopped

capers

Lemon wedges

Preheat oven to 400°F (200°C).

Season sea bass with salt and pepper.

Heat olive oil in an oven-safe skillet.

Sear sea bass for 2-3 mins on each side until golden.

Bake in the oven for 8-10 mins until cooked.

In a saucepan, mix white wine, lemon juice, garlic, parsley, and capers.

Simmer sauce until reduced.

Spoon sauce over sea bass. I love to serve it with some herbs. Enjoy!

Quick and easy Cajun chicken soup is full of bold flavor that you&#039;ll absolutely love!

Creamy Cajun Chicken Soup

½ cups holy trinity (see Notes)

Cajun seasoning (divided)

chicken stock

tomatoes (do not drain)

chicken breasts (sliced thin)

neutral oil (avocado, canola, etc.)

heavy cream (or half-and-half, at room temperature)

green onions (optional, for garnish)

Heat large dutch oven over medium-high heat. When pot is hot, add butter and let butter melt completely.

Add holy trinity blend to dutch oven. Stir, then sauté blend until veggies are tender and fragrant, approximately 5 minutes.

When vegetable blend is tender, add minced garlic to dutch oven and stir to incorporate. Sauté 30 to 60 seconds or until garlic is fragrant, then add 1 tablespoon Cajun seasoning and stir until well incorporated.

Pour 2 cups chicken stock and 1 can diced tomatoes into dutch oven. Stir to incorporate, then let mixture come to low boil. When liquid begins to boil, reduce heat to medium and simmer while preparing chicken.

Place chicken on cutting board. Season all sides of chicken with remaining 1 tablespoon cajun seasoning. Set aside.

Heat small skillet over medium heat. When skillet is hot, add 1 tablespoon neutral oil and swirl pan to spread oil around. Continue heating skillet until oil is hot and shimmery.

When oil is hot, place chicken in skillet. Cook 3 to 5 minutes, then flip chicken over and cook another 3 to 5 minutes or until firm.

Transfer chicken to cutting board and let chicken cool until comfortable to handle. Chop cooled chicken into bite-sized pieces. Set aside.

Reduce heat under dutch oven to low. Let mixture cool slightly, then add heavy cream and stir until fully combined.

Add chopped chicken to dutch oven. Stir to incorporate, then let ingredients simmer and meld 3 to 5 minutes.

After simmering, taste soup and adjust seasonings as needed. Portion soup into serving bowls and garnish with chopped green onions if desired. Serve warm.

While I liked the overall flavor of the soup, I found it to be VERY salty. I'll have to either find a salt-free/reduced sodium Cajun seasoning or make my own. 2 tbsp. of my favorite (Slap Ya Mama) was just too much and I find it less salty than Tony's.

Made this with cipoltle seasoning because i ran out of cajun but it was amazing. Will make again for sure

This is sure to be a staple in my house this winter. I had leftover grilled chicken so it was super quick to make. I also added turkey kielbasa that I fried up but other than that I followed the recipe as is. The soup tasted even better the next day!

Added a couple of shots of Louisiana hot sauce and took it to 5 stars for me.

I made this last week and it was amazing.

Absolutely loved how easy and delicious this soup was. I added cream cheese &amp; added a bread bowl! So happy with how it turned out!

Very good my family loved it. Very easily to cook not difficult.

Tired of rubbery frozen scallops? My foolproof guide guarantees a perfect sear every time. Learn the secrets to tender, sweet scallops with easy, delicious recipes!

The Perfect Pan-Seared Frozen Scallops Recipe

lb (450 grams) large frozen sea scallops (about 12-15 count)

avocado oil oil

tsp kosher salt

tsp black pepper,

unsalted butter

garlic, finely minced

tbsp fresh parsley, chopped

The Perfect Thaw (The Most Important Step)

Place a wire rack inside a rimmed baking sheet. Arrange the frozen scallops in a single layer on the wire rack, making sure they are not touching. Transfer the baking sheet to the refrigerator and let the scallops thaw completely, which typically takes 8-12 hours or overnight. The air circulation will dry their surface as they thaw, which is critical for searing.

Prepare the Scallops

Once thawed, check each scallop for the small, tough side-muscle (it looks like a little rectangular flap) and gently pull it off. Discard the muscle. Place the scallops on a plate lined with several layers of paper towels. Use another paper towel to pat the tops and sides until they are incredibly dry. Moisture is the enemy of a good sear. Let them sit on the dry paper towels while you prep other ingredients.

Season Generously

Just before cooking, season the scallops on both flat sides with kosher salt and freshly ground black pepper. Don't be shy with the seasoning.

Heat the Pan

Place a 12-inch cast iron or stainless steel skillet over high heat. Let the pan get very hot – you should see faint wisps of smoke. Add the avocado oil; it should shimmer instantly. A hot pan is non-negotiable for a golden-brown crust.

Sear the First Side

Carefully place the scallops in the hot pan in a single layer, ensuring there is space between each one. Do not overcrowd the pan; cook in two batches if necessary. Once they are in the pan, do not touch them. Let them sear undisturbed for 90 seconds to 2 minutes, until a deep golden-brown crust forms on the bottom.

Flip and Add Butter

Using tongs, flip each scallop to the other side. Immediately add the cubed butter to the pan. As it melts, add the minced garlic. Tilt the pan slightly and use a spoon to baste the scallops with the foaming garlic butter. Cook for another 60-90 seconds. The scallops should be opaque and firm to the touch, but still tender.

Finish and Serve

Immediately remove the pan from the heat. Squeeze the fresh lemon juice over the scallops and sprinkle with fresh parsley. Give the pan a final swirl to combine the sauce. Serve immediately, spooning the extra garlic butter sauce from the pan over the top.

Top 10 restaurant quality recipes from across the web

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Top 10 restaurant quality recipes from across the web

The most viewed restaurant quality recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Longhorn Garlic Parmesan Crusted Ch...

Creamy Lemon-Pesto Chicken Pasta

Fogo de Chao Parmesan Pork

The Best EVER Risotto Recipe

Asiago Tortelloni Alfredo with Gril...

Crispy Beef Schnitzel

Ruth's Chris Chilean Sea Bass Recip...

Ruth's Chris Chilean Sea Bass Recip...

Creamy Cajun Chicken Soup

The Perfect Pan-Seared Frozen Scall...

The most viewed restaurant quality recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine