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.

Top 8 restaurant quality recipes from across the web

The most viewed restaurant quality recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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...

Top 8 restaurant quality recipes from across the web

The most viewed restaurant quality recipes by Recipe Cart users, saved from over 6,000 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...

The most viewed restaurant quality recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine