Archive of ‘Copycat Recipes’ category

P.F. Chang’s Spicy Green Beans (copycat)

Looking for a tasty new way to serve those yummy summer green beans you get from the grocery store, Farmer’s Market or your own garden?  How about this delicious, quick and easy recipe for P.F. Chang’s Spicy Green Beans (copycat)?P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
I’ve grown my own green beans for years now, so I’m always on the lookout for new ways to cook and serve them.  I found this recipe on Pinterest and decided to give it a try.  I think you will be surprised how GOOD these green beans are… the addition of an Asian pan sauce makes them “practically perfect in every way” (to coin a phrase from Mary Poppins).  All in all the beans take only 5-6 minutes to cook… really!  The “hardest” thing you will have to do is snip the ends off the beans… ha ha!  Here’s how to make this delicious (restaurant copycat) side dish, from the comfort of your own home:

First make the Asian sauce by mixing ingredients in a small bowl. See how EASY that was? Now set the bowl aside until ready to use.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
Put sesame oil into a large skillet or wok (you can buy sesame oil in the Asian food section of most supermarkets). Turn heat to medium high heat for 30 seconds.  To the hot oil add the chopped green onions, minced garlic, and the red pepper flakes. Stir well and cook for 30 seconds, stirring constantly and being careful NOT to burn the garlic.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
Add the green beans to the skillet. Stir constantly and cook for 3-4 minutes, until they are just about fully cooked. The beans will turn a deeper green color as they cook.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

When beans are done, move them over to one side of the skillet. Give the Asian sauce a good stir and add it to the skillet. Stir well, and cook the sauce for 30 seconds (still on medium-high heat); let the sauce come to a boil, then turn the heat to LOW. The sauce will thicken slightly.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
Stir the sauce into the green beans to coat.  Cook beans and sauce for another 30 seconds, then remove skillet from heat.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

Place the hot green beans and sauce onto serving plate or in a bowl, and garnish with sesame seeds (if using). Serve the green beans while hot… and ENJOY!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

We enjoyed trying this recipe for fresh green beans. They are NOT too spicy at all, and have fantastic flavor!  I used only 1 pound of green beans, so if you are using 2 pounds of beans the quantity will be much larger than shown in my photos!  Hope you will consider trying this recipe… and I trust you will find it just as delicious as we did! Have a great day!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

Recipe Source: http://domesticsuperhero.com/copycat-pf-changs-spicy-green-beans/

P.F. Chang's Spicy Green Beans
 
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Fresh green beans are cooked in a flavor-filled Asian sauce in this delicious P.F. Chang's copycat recipe!
As Prepared By:
Recipe type: Side Dish
Serves: 4-6 servings
Ingredients
For Beans:
  • 1-2 pounds fresh green beans, ends trimmed and beans cut into 2 inch pieces
  • 2 green onions, chopped thin
  • 1 teaspoon red pepper flakes
  • 4 garlic cloves, minced
  • 2 Tablespoons sesame oil
For Asian Sauce:
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 Tablespoons low sodium soy sauce
  • 1 Tablespoon rice vinegar
  • 1 teaspoon white granulated sugar
  • ¼ cup water
  • Sesame Seeds, for garnish (optional)
Directions
  1. Make the Asian sauce by mixing ingredients in a small bowl. Set the bowl aside until ready to use.
  2. Put sesame oil into a large skillet or wok. Turn heat to medium high for 30 seconds. To the hot oil add chopped green onions, minced garlic, and red pepper flakes. Stir well and cook for 30 seconds, stirring constantly and being careful NOT to burn the garlic.
  3. Add the green beans to the skillet. Stir constantly and cook for 3-4 minutes, until they are just about fully cooked. The beans will turn a deeper green color as they cook. When beans are done, move them over to one side of the skillet. Give the Asian sauce a good stir and add it to the skillet. Stir well, and cook the sauce for 30 seconds (still on medium-high heat); let the sauce come to a boil, then turn the heat to LOW. The sauce will thicken slightly. Stir the sauce into the green beans to coat. Cook beans and sauce for another 30 seconds, then remove skillet from heat.
  4. Place the hot green beans and sauce onto serving plate or in a bowl, and garnish with sesame seeds (if using). Serve the green beans while hot... and ENJOY!

Here’s one more to pin to your Pinterest boards!P. F. Chang's Spicy Green Beans / The Grateful Girl Cooks!

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Homemade Shake And Bake Chicken

Anyone remember the catch-phrase “It’s Shake n’ Bake… and I helped!”?  I sure remember those TV commercials. I’d like to share with you a copycat version of how to make Homemade Shake and Bake Chicken, using ingredients you probably have in your kitchen already!Homemade Shake And Bake Chicken / The Grateful Girl Cooks!
The original mix was a packet you could buy to season chicken with.  Well, why not make it yourself, and save some money?  The mix is so easy to throw together, chicken pieces are coated with it, then baked until done. That’s it!  Here’s how to make this chicken dish:

Dry ingredients (flour, paprika, salt, garlic powder, thyme, and black pepper) are mixed in a small bowl  until combined. The mix, as written, will coat 8 pieces of chicken. Once mixed, place it in a gallon sized resealable bag.

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

I took the skin off the chicken (optional), and used chicken thighs and legs for this go-around.  Chicken pieces are dipped in milk first.

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

The chicken is placed (one piece at a time) into large resealable bag with dry ingredients. Close and shake until chicken is coated. Repeat milk, then shake/mix process for each piece.

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Spray a 13×9 inch baking sheet with non-stick spray.  Place coated chicken pieces onto pan,  leaving a bit of space between pieces..

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Bake chicken in a preheated 375 degree oven for 40 minutes (a little longer if using large breasts).

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

When done, remove pan from oven.  If any of the mix is still “dry” on top of chicken, simply brush some of the pan drippings onto the mix and it should wet it enough for a uniform look.  Serve, and enjoy this delicious chicken with a side dish you enjoy!  It’s a completely SIMPLE and flavorful way to serve those you love a tasty dinner without a lot of fuss!

Have a wonderful day, and may God bless you!

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Recipe Source: unknown (found on 3×5 index card written on years and years ago)

Homemade Shake And Bake Chicken
 
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Create a flavorful chicken entree using this quick and simple spice mixture.
As Prepared By:
Recipe type: Entree
Serves: 8 servings
Ingredients
For Spice Mixture:
  • 1 cup all purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
For Chicken:
  • 8 pieces chicken (thighs and legs)
  • ½ cup milk
Directions
  1. Preheat oven to 375 degrees F.
  2. Combine spice mix ingredients; stir well. Place into a plastic, gallon sized resealable bag.
  3. Dip one piece of chicken in milk at a time, and fully coat on all sides. Let excess drip off.
  4. Place piece of chicken into resealable bag with spice mix. Close top of bag and shake until chicken piece is completely coated. Place coated chicken onto a 13x9 inch baking sheet that has been sprayed with non-stick spray.
  5. Repeat process for rest of chicken, leaving a bit of space between each piece on baking sheet.
  6. Bake chicken at 375 degrees for 40 minutes (a bit longer if using chicken breasts-bone in). When done, remove from oven, and serve immediately.

 

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Olive Garden Chicken Gnocchi Soup

Last year a friend from out of state was staying in our home for several days. My friend Patti and I went to a local restaurant, where I tasted an amazing soup… Olive Garden Chicken Gnocchi Soup!  It was so good I’ve been on a quest to find a great recipe to duplicate it.Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks! This copycat version tastes fantastic and is ready in 30 minutes!
I think I found a great recipe on Pinterest, The soup tastes amazingly similar to the restaurant version, and is crazy delicious! Did I mention it only takes 25-30 minutes from start to finish to make, as well? Yep.  EASY and delicious – now that’s my kind of meal!

Here’s how you make this main course soup:

Add butter and olive oil to a large soup pot. Turn heat to medium-high heat, and melt butter. Add diced onion and celery and sauté for 3-4 minutes, stirring occasionally, until onions are translucent and tender. During the last minute, add the minced garlic and continue cooking, stirring to prevent garlic from burning.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Once onions and celery is tender, add flour.  Stir to combine (this makes a “roux” which acts to thicken the soup). Cook the roux for an additional minute, stirring well.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Add the half and half and the chicken broth to the soup pot, and stir well, to fully combine ingredients.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

The soup will look like this. Continue to cook, stirring frequently until soup begins to thicken.  Once soup has begun to thicken, add shredded carrots, chopped spinach, fresh thyme leaves, diced chicken breast, and potato gnocchi. Stir to fully combine ingredients.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Continue to cook the soup on medium until soup is heated through, and the potato gnocchi is fully cooked (between 5 and 10 minutes). The soup will thicken up a bit more, too. See that good looking gnocchi? YUM.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Once soup is finished cooking, give it a taste test. Season with salt and ground black pepper, to taste.  See the bites of gnocchi, chicken, spinach and shredded carrots? This is a meal in a bowl, friends!

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Ladle the soup into serving bowls, and serve while HOT!

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

I think you’re gonna love this soup… we sure did! The potato gnocchi in the soup taste like little dumplings!  I served our soup with slices of crusty French bread (which we also dipped in the soup to “sop up” some of that delicious broth!).

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Sure hope you will consider making this soup. It’s quick and easy to prepare on a busy day, but is so filling and super delicious! The leftovers were just as good, as well!

Have a great day, and thanks for taking the time to check out this recipe. Hope you enjoy!

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Recipe Source: http://therecipecritic.com/2016/09/creamy-chicken-gnocchi-soup-olive-garden-copycat/

Olive Garden Chicken Gnocchi Soup
 
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This copycat version of Olive Garden's beloved creamy chicken gnocchi soup is easy... and delicious!
As Prepared By:
Recipe type: Soup
Serves: 6 servings
Ingredients
  • 3 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 cup brown onion, diced
  • ½ cup celery, diced
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 cups half and half
  • 1 can (14 ounces) chicken broth (**See NOTES section below for tip)
  • 1 cup shredded carrots
  • 1 cup fresh spinach leaves, chopped (may substitute frozen, chopped spinach-drained well)
  • 1 Tablespoon fresh thyme leaves
  • 1 cup cooked chicken breast, diced
  • 1 package (16 ounces) potato gnocchi (found in pasta aisle)
  • Salt and ground black pepper, to taste
Directions
  1. Place the butter and olive oil in a large soup pot. Melt butter on medium-high heat. Add diced onion and celery. Sauté until onions are translucent and tender (about 3-4 minutes), stirring occasionally. During the last minute, add the minced garlic.
  2. Add flour to the pan, stir well, to combine (this makes a "roux"). Continue to cook this for an additional minute.
  3. Add the half and half, then the chicken broth to the soup pot. Mix well, to combine, and continue to cook, stirring frequently until the soup begins to thicken.
  4. Once soup has begun to thicken, add shredded carrots, chopped spinach, fresh thyme leaves, diced chicken and gnocchi. Simmer on low for 5-10 minutes, until soup is heated and thickened, and gnocchi have fully cooked. Taste and season with salt and pepper, if desired.
  5. Serve hot... and enjoy!
Notes
If you prefer a thinner soup, simply add an additional can of chicken broth to soup. (I like it thick and creamy, so only used one can!)

Here’s one more to pin on your Pinterest boards!Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

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Chili’s Chicken Enchilada Soup (copycat)

If you enjoy the flavor of chicken enchiladas, chances are pretty good you will love this copycat recipe of this famous restaurant’s much requested item… Chili’s Chicken Enchilada Soup! It’s so good… all that cheesy, chicken enchilada goodness in a big bowl of soup!Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!
I found this recipe in one of my “Top Secret” cookbooks by celebrity/author Todd Wilbur (I think I’ve bought them all), where he dissects famous recipes and then creates a copycat recipe to show how to duplicate it at home. This soup is thick and cheesy, packed with chicken, and because of the addition of masa harina, enchilada sauce and spices, tastes just like a good chicken enchilada!

Here’s what you do to make this delicious soup:  Add chicken breasts to hot oil in large pan and cook each side for 4-5 minutes, until browned.

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Remove browned chicken from pan. Set aside to cool. Add onion to pan. Cook over medium heat for a couple minutes; add minced garlic for the last 30 seconds (so it doesn’t burn and become bitter).

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Add chicken broth to pan. In a separate bowl, mix 2 cups of water with Masa Harina (found in Mexican food section in grocery store). Whisk this mixture until it is well blended and smooth. Add the water/Masa Harina mixture to the onion/garlic broth.

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Add 1 additional cup of water, enchilada sauce, cheese cubes, and spices. Stir to combine. Bring the mixture to a boil over medium heat, stirring often (cheese will completely melt).

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Shred the chicken into small pieces. I use two forks to do this. Add the shredded chicken to the soup pot.

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Reduce heat; simmer soup on low for 30-40 minutes. Soup will thicken as it cooks. While soup is simmering, prepare the tortilla strips (for garnish). To do this, cut 3-4 corn tortillas in half, then into thin strips. Coat the strips with a Tablespoon or two of vegetable oil, then spread out on a baking sheet.

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Bake at 375 for 6-8 minutes, then flip the strips over and bake other side for 6-8 minutes, until crispy and light brown in color. When done, set aside to cool completely.

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Make a quick pico de gallo while the tortilla strips are baking in oven by chopping and mixing ingredients in bowl (tomato, red onion, cilantro, lime juice, salt and pepper).

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

When soup is done, ladle it into bowls. Top soup with pico de gallo, and baked tortilla strips. (May also add grated cheddar cheese or sour cream, if desired).

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

While I think we will agree that this is probably not the “healthiest soup” on the planet, it really is delicious, and tastes just like a fantastic chicken enchilada. And every once in awhile, that’s a GOOD thing! Hope you will consider trying this recipe – it’s really tasty… (all those people requesting it at Chili’s can’t be wrong)! Have a great day!

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Recipe Source: “Top Secret Restaurant Recipes 2”, by Todd Wilbur, Published by Penguin Group, 2007, pages 118-119.

Chili's Chicken Enchilada Soup (copycat)
 
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Southwestern flavors featuring chicken, cheese, enchilada sauce, etc. shine in a copycat recipe for this wonderful soup!
As Prepared By:
Recipe type: Soup
Serves: 10 servings
Ingredients
For Soup:
  • 1 Tablespoon vegetable oil
  • 3 chicken breasts (skinless/boneless)
  • ½ cup diced onion
  • 1 clove minced garlic
  • 4 cups chicken broth
  • 1 cup Masa Harina (found in Mexican food section of grocery store)
  • 3 cups water
  • 1 cup enchilada sauce
  • 16 ounces Velveeta Cheese (small box), diced into cubes
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
For Tortilla Garnish:
  • 3-4 corn tortillas
  • 1 Tablespoon vegetable oil
For Pico de Gallo:
  • 1 medium tomato, diced
  • 1 heaping Tablespoon minced red onion
  • 1 Tablespoon lime juice
  • 1 handful cilantro (approx. 3 Tablespoons), chopped
  • Salt and Pepper, to taste
Directions
To prepare soup:
  1. Add vegetable oil to a large pan. Heat on medium heat. When oil is hot, add chicken breasts to pot; cook chicken for 4-5 minutes per side, until they are light brown. Remove from pan; set aside.
  2. Add chopped onion to pan. Cook over medium heat for two minutes,; add the minced garlic for the last 30 seconds (so it won't burn and become bitter). Add chicken broth to the onions.
  3. In bowl or large mixing cup, mix the masa harina with 2 cups of water. Mix well, to combine, then add to chicken broth and onion mixture in pan. Whisk well, to combine.
  4. Add remaining water, enchilada sauce, cheese cubes, and spices to the pan. Cook, and bring it all to a boil.
  5. Shred the chicken into small pieces (I use two forks to do this); add chicken to soup. Reduce the heat and let soup simmer for 30-40 minutes, stirring often to prevent scorching on the bottom of pan. Soup will thicken as it cooks. Prepare tortilla strips and pico de gallo while soup cooks. When done, ladle soup into serving bowls, and garnish with pico de gallo and tortilla strips.
To Make Tortilla Strips:
  1. Cut tortillas in half, then cut into thin strips. Coat strips with vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.
To Make Pico de Gallo:
  1. Combine ingredients in small bowl. Mix well. Taste test; add additional salt/pepper, if desired.

 

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Orange Julius (copycat)

When I was growing up, a treat my parents would buy for us occasionally was an Orange Julius, at the local Mall. I loved the cold, thick, frothy orange drink… it was a great “smoothie” before smoothies became the rage! This Orange Julius (copycat) version I found online comes pretty close to the original, and makes 4 generous servings!Orange Julius (copycat) / The Grateful Girl Cooks!

I discovered from searching it’s history that the original Orange Julius was created by a small business owner named Julius Freed in 1926. He opened an orange juice stand in Los Angeles. A friend (who happened to be a chemist) suggested a way to make the orange juice more frothy and thick, and once Mr. Freed began making drinks that way, sales skyrocketed. The rest is history!

There are many copycat versions online (the original recipe for the powdered thickening compound is still a secret), many which use egg products (raw, pasteurized or egg substitute). This recipe uses no egg products, but it is delicious just the same! The recipe makes 4 eight ounce servings. Hope you enjoy it!

Orange Julius (copycat) / The Grateful Girl Cooks!

Recipe Source: http://www.lynnskitchenadventures.com/2010/06/copycat-orange-julius.html

Orange Julius (copycat)
 
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Cold, thick, and frothy orange beverage, very similar to an Orange Julius.
As Prepared By:
Serves: 4 servings
Ingredients
  • 2 cups orange juice
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • ¼ cup powdered sugar
  • 1½ cups ice cubes
Directions
  1. Place all ingredients in blender and blend on high until all ingredients are fully incorporated and mixture is smooth, thick and frothy!
  2. Pour yourself a glass, and enjoy!

 

 

 

 

 

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Sweet Fire Chicken (Panda Express Copycat)

We recently had a day of snow, followed by 2 days of ICE here in Portland, which made trips to the grocery store nearly impossible. While searching my cupboards, I realized I had all the ingredients for a copycat version of Sweet Fire Chicken from Panda Express, so I made it for my husband and myself.  It was fantastic (which made the whole “iced in” thing not so bad)!Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!
This dinner was absolutely delicious! A little sweet, and a little spicy! Even though we were “house-bound”, it was just as good (if not better) than getting takeout! Yummy good! It was a very easy recipe to prepare (even if my fingers got a bit messy during the process!) Here’s how you make this dish:

Cut up boneless skinless chicken breasts into bite sized cubes (I used two large chicken breasts for 4 servings)

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Chop and slice the red pepper and green onions.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Dredge the chicken pieces in flour to coat all sides.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Dip flour coated chicken pieces in beaten eggs. (this is the “kind of messy” part, but whatever… I started with tongs, then switched to using my fingers for this part). Once dipped in egg mixture, dredge them again in the flour mixture. Got it? Flour. Egg. Flour. Amen.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Cook the chicken in batches. Cook about 2 minutes per side until brown and crispy. Try to not let the pieces touch each other (or they will bond and cook together).

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

When done, place cooked chicken pieces on paper towels to drain. Repeat process until all chicken is cooked.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Clean out skillet; heat olive oil. Cook red bell pepper and pineapple, stirring occasionally, about 3-4 minutes. Add Thai sweet chili sauce and stir to combine.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

This is the sweet chili sauce I used. Found in most grocery store Asian sections.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Add in the pieces of chicken and gently stir, to coat chicken, bell pepper and pineapple with the sauce. Heat through and garnish with sliced green onions. Remove from heat.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Serve with rice or noodles, and ENJOY! It tastes wonderful (and it’s really not too spicy… honest!)

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

The recipe makes 4 generous servings… it’s easy, economical, and DELICIOUS! Who needs take-out when you can make it yourself? Sure hope you will give this recipe a try.

Have a great day. Be a positive influence today, in a world that’s hurting in so many ways.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!Recipe Source: Chungah An, at http://damndelicious.net/2014/08/02/panda-express-sweet-fire-chicken-copycat/

Sweet Fire Chicken (Panda Express Copycat)
 
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Copycat version of Panda Express' popular "little sweet, little spicy" chicken dish.
As Prepared By:
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
For chicken:
  • ½ cup vegetable oil
  • 1 pound boneless, skinless chicken breasts (I use 2 large), (cut into one inch cubes)
  • 1 cup all purpose flour
  • 2 large eggs, beaten
For sauce, etc:
  • 1 Tablespoon olive oil
  • 1 red bell pepper, chopped into one inch pieces
  • 1½ cups pineapple chunks (fresh or canned/drained)
  • ½ cup Thai Sweet Chili Sauce (note: I added ¼ cup more!)
  • 2 green onions, sliced thinly
Directions
  1. Dredge chicken chunks (a few at a time) into flour, coating all sides. Place each floured piece into beaten egg mixture (a few at a time), then back into the flour again, coating all sides. Repeat until all chicken is coated and ready to cook.
  2. Heat vegetable oil on medium-high in a large skillet. When oil is hot, add the chicken pieces in batches (try to not let the pieces touch). Cook for about 2 minutes per side until golden brown. Remove cooked chicken to a paper towel covered plate, and repeat process until all chicken is cooked.
  3. In a large skillet (if using same skillet, clean it first), heat the olive oil on medium-high heat. Add chopped red bell pepper chunks and pineapple chunks. Cook these for 3-4 minutes (this will help soften the peppers).
  4. Add Thai chili sauce. Add chicken pieces. Stir gently, to fully combine ingredients and coat with sauce. Cook for 1-2 minutes, until heated through.,
  5. Garnish with green onion slices, and serve while hot on a bed or rice or noodles! Enjoy!

 

 

 

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Copycat Marie Callender’s Cornbread

I received this recipe for a copycat version of Marie Callender’s Cornbread almost 20 years ago.  A woman from our church gave me this recipe. I have no idea where she got the recipe, BUT I DO KNOW that it’s an excellent recipe for cornbread, AND tastes very similar to the cornbread served by the restaurant chain.Copycat Marie Callender's Cornbread / The Grateful Girl Cooks!

This cornbread rises very high, is slightly sweet, and absolutely delicious, just like the original! YUM! My husband and I enjoyed this cornbread last evening with our dinner… I like to drizzle it with honey; he likes to drizzle it with molasses. Either way… it’s GOOD and really easy to prepare!

This is a perfect cornbread to serve alongside a big, hot, bowl of soup… (Mom’s Old-Fashioned Chili is a fave of ours), a salad, or Pinto Beans And Ham . Really good, really easy… got it? Hope you’ll give it a try… I think you will love it!

Recipe Source: Sharon Fredeen

Copycat Marie Callender's Cornbread / The Grateful Girl Cooks!

Getting ready to blend the ingredients in food processor. Ingredients can also be blended by hand, using a pastry blender.

Copycat Marie Callender's Cornbread / The Grateful Girl Cooks!

Ingredients are blended only until moistened. Don’t over-mix this.

Copycat Marie Callender's Cornbread / The Grateful Girl Cooks!

Batter poured into a greased 9×9 baking pan… ready to go into the oven!

Copycat Marie Callender's Cornbread / The Grateful Girl Cooks!

Out of the oven and cut into 9 pieces… looks good!

Copycat Marie Callender's Cornbread / The Grateful Girl Cooks!

Cornbread, split in half and adorned with butter, for a close-up view!

Copycat Marie Callender's Cornbread / The Grateful Girl Cooks!

Copycat Marie Callender's Cornbread
 
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Slightly sweet, and sky-high, this copycat version of a famous restaurant's cornbread is perfect alongside your favorite soup or salad!
As Prepared By:
Recipe type: Bread
Serves: 9 servings
Ingredients
  • 2 cups all-purpose flour
  • 1 cup yellow corn meal
  • ¾ cup granulated sugar
  • ⅓ cup dry milk powder
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ⅔ cup vegetable oil or shortening (I use oil)
  • 2 eggs, slightly beaten
  • 1 cup water
Directions
  1. In a large bowl or food processor base, combine the flour, corn meal, sugar, dry milk powder, baking powder, and salt. Cut in the oil or shortening with a pastry blender, or process until mixture becomes small crumbs.
  2. Remove from processor, if using, and place ingredients in large bowl.
  3. Stir in eggs and water until mixture is just blended. Do not over-mix the batter.
  4. Grease a 9x9 inch square pan. Pour batter into pan and spread until it is evenly distributed.
  5. Bake at 425 degrees for 20 minutes (or longer), or until a toothpick inserted comes out clean.
  6. Cornbread will turn a very light golden brown on top.
  7. Remove cornbread pan to a wire rack to cool slightly. Cut into 9 pieces, serve, and enjoy!
Notes
If using an 8x8 inch square pan, remember you will need a longer cook time!

 

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Copycat Mocha Frappucino

I own five or six books by author Todd Wilbur in his series called “Top Secret Recipes”. They are such fun books in which to find some great “copycat” recipes.  It’s a great way to fix a “very close to the original” (but for a fraction of the price) clone of a favorite food at home.Copycat Mocha Frappucino / The Grateful Girl Cooks!

This is one of those recipes found on his website. Made popular by the famous coffee chain that seems to be on every corner, these chilled coffee beverages (the bottled version you find in grocery stores) can really add up if you purchase them often. Well, now you can make them at home, can grab one on the way out the door without having to make an extra stop on the way to work or a kid’s baseball game (and for a fraction of the cost!)

We don’t buy these very often at all, but when we do, this is my favorite. So naturally, I was curious to try making these at home. This is the copycat recipe for the bottled version you find in the stores. They are very easy to make (and if helps if you happen to have a few extra bottles left over to package this in…I saved a few for this very purpose!).

The copycat recipe calls for Natural Fruit Pectin (don’t let that scare you off), which is a fruit thickener, commonly used when making jam. It actually acts as a thickening agent in this recipe. I used it, but the original author states that you don’t have to use it, if you don’t care about duplicating the texture.Copycat Mocha Frappucino / The Grateful Girl Cooks!

The recipe also calls for espresso, but you can “fake it” with the easy to follow tip (found in the notes section of the recipe) and make your own. This is what I did, using the very easy instructions.

The recipe, as written, makes 24 ounces, but can easily be doubled. Hope you enjoy this cold, creamy, mocha coffee beverage (how’s that for a description)!!

Copycat Mocha Frappucino / The Grateful Girl Cooks!Recipe Source: http://www.topsecretrecipes.com/Starbucks-Frappuccino-Bottled-Version-Copycat-Recipe.html

Copycat Mocha Frappucino
 
Prep time
Total time
 
Copycat recipe of the popular bottled mocha frappucinos found in most grocery stores.
As Prepared By:
Recipe type: Beverage
Cuisine: American
Serves: 3 (makes 24 ounces
Ingredients
  • ½ cup fresh espresso (see Notes below for how to create your own)
  • 2½ cups lo-fat milk (2 percent)
  • ¼ cup granulated sugar
  • 1 Tablespoon dry pectin
  • ¼ teaspoon cocoa powder or ¼ cup Hershey's chocolate syrup
Directions
  1. Make the espresso. In a large bowl add the sugar, dry pectin and cocoa powder (or chocolate syrup) to the hot espresso and stir or whisk well until completely incorporated. Chill mixture.
  2. When espresso mixture is completely chilled, add the milk; stir until combined.
  3. Pour mixture into a serving pitcher or individual bottles, and refrigerate. Serve cold.
Notes
**How to make copycat espresso to use in this recipe**
Use ⅓ cup ground coffee and 1 cup of water in your drip coffee maker. Brew this once, then run it through again, using the same grounds. (this will make approx. ½ cup espresso needed). **Run a pot of water through coffeemaker when done, to clean machine.

 

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Red Lobster Cheddar Biscuits

I love the warm cheddar biscuits that are served to you before a meal at Red Lobster restaurants.  I seriously think I could eat quite a few of these Red Lobster Cheddar Biscuits, if push came to shove. Truth: It would NOT take a lot of “shoving” to get me to eat lots of them!Red Lobster Cheddar Biscuits / The Grateful Girl Cooks!
Did you know they are TOTALLY EASY to make at home?  Yes… from start to finger-licking finish, these little bites of cheddar and garlic goodness can be on your table in about 30 minutes or less. They’re as simple to make as mixing up the dough, dropping them onto a baking sheet and baking them! Simple to make, and amazingly GOOD (bet you can’t eat just one)! This recipe makes 10, so there will be plenty to go around.

Red Lobster Cheddar Biscuits / The Grateful Girl Cooks!

Red Lobster Cheddar Biscuits / The Grateful Girl Cooks!

Red Lobster Cheddar Biscuits / The Grateful Girl Cooks!

Red Lobster Cheddar Biscuits / The Grateful Girl Cooks!

Red Lobster Cheddar Biscuits / The Grateful Girl Cooks!

Hope you like them! They are a great addition to most meals, and guess what?  They’re WONDERFUL!  Have a fantastic day, friends.

Red Lobster Cheddar Biscuits / The Grateful Girl Cooks!Recipe Source: Ron Douglas, “America’s Most Wanted Recipes” (published 2009)

Red Lobster Cheddar Biscuits
 
Prep time
Cook time
Total time
 
Here's a delicious recipe for the yummy cheddar biscuits served to diners at The Red Lobster restaurants before the meal. They are so simple to prepare...before you know it you will be eating one warm, fresh from the oven!
As Prepared By:
Recipe type: Bread
Cuisine: American
Serves: 10 biscuits
Ingredients
  • 2 cups biscuit mix (such as Bisquick)
  • ½ cup shredded cheddar cheese
  • ⅔ cup milk
  • 4 Tablespoons (1/2 cube) butter
  • ¼ teaspoon garlic powder
  • Parsley flakes, for garnishing
Directions
  1. Preheat your oven to 450 degrees.
  2. In a medium bowl, stir the biscuit mix, cheese and milk together until a soft dough forms.
  3. Beat ingredients together with a spoon for around 30 seconds, or until well incorporated.
  4. Spoon the dough out onto a greased baking sheet. smooth the tops of the dough down a bit. This will help prevent hard point from forming on the biscuits. For a well rounded biscuit, spoon the dough into a measuring cup, THEN transfer it to the baking sheet.
  5. Bake at 450 degrees for 8-10 minutes. The tops of the biscuits should be golden brown.
  6. While the biscuits are cooking in the oven, melt the butter in a small pan; stir in the garlic powder.
  7. Once you remove the biscuits from the oven, brush the butter on top, using a pastry brush. Sprinkle the crushed parsley flakes on top to garnish. Serve biscuits hot...and ENJOY!

 

 

 

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White Chocolate Raspberry Cookies (Disneyland Copycat)

A few days ago I was on the prowl for a new cookie recipe to try. It was pouring down rain outside and I was itching for something to do besides laundry or dusting. Do you ever have those moments? Well I was having that moment…big time! I found this recipe for White Chocolate Raspberry Cookies (Disneyland Copycat) and knew I wanted to try them!White Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
I started searching for a recipe that I might already have all the ingredients for in my pantry. Voila! This recipe popped up on my Pinterest feed and I checked it out because the picture of the cookie drew me in. I was excited to read through the recipe and realize (how convenient…and dangerous) that I had all the necessary ingredients!

Apparently this cookie is available at Disneyland (at Pooh Corner and at a few Main Street shops). I have never bought this cookie at Disneyland (despite untold number of times there), but a good copycat recipe had been created by author and it sure sounded good to me. Who can resist a big old chewy cookie with not one, but TWO kinds of chocolate AND raspberry jam swirled throughout it? I mean, really! I knew I HAD to make this chocolate-raspberry goodness right then… I blame this urgency completely on the Oregon rain. That’s right, you heard me.

These cookies came together quickly…a bit messy to make, but the results were delicious! I hope you will give these cookies a try (even if it’s not raining!). They are worth your valuable time and effort.

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!

Here’s how you make them:

Butter and sugars are creamed with an electric mixer, eggs, etc. are added to dough, then white and chocolate chips are added to dough and stirred in.Add the dry ingredients to the wet ingredients; mix just until combined. Stir in the white and semi-sweet chocolate chips.

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
Now here’s the fun (and a bit messy) part: Scoop out about 1/4 of the cookie dough into a small bowl (it’s easiest to work with a small bit at a time!) Add 1 TBSP of the raspberry jam and “cut it in” to the dough, using a butter knife. Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie? Just gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough…trust me!

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
Take the jam swirled dough and place it by large spoonfuls onto a baking sheet, lined with parchment paper. **NOTE: I started out doing big spoonfuls, but found it easier (but messier) to just scoop out the dough and shape it into a ball using my (clean) hands. Yes, it was a bit messy (think jam), but worked the best for me. Flatten the dough balls slightly with your clean hands or the back of a spoon. *Repeat this process with the rest of the dough and jam until the dough is gone.*

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark. I wanted larger cookies so I cooked mine a bit longer. You want to remove them from oven when the edges of the cookie are set, but the center is slightly soft. Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
These cookies really are delicious! I hope you will give them a try!

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Recipe Source: http://cocinandoconalena.blogspot.com/2011/03/disneylands-white-chocolate-raspberry.html

White Chocolate Raspberry Cookies (Disneyland Copycat)
 
Prep time
Cook time
Total time
 
Copycat version of Disneyland's famous cookies, bursting with semi-sweet and white chocolate morsels and raspberry jam!
As Prepared By:
Recipe type: Dessert
Serves: 20 large cookies
Ingredients
  • 2½ cups all-purpose flour
  • ¼ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. cream of tartar
  • ¼ tsp. salt
  • ½ cup butter (1 cube), room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg, plus 1 egg yolk
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • Raspberry Jam (approx. 4 TBSP)
  • ¾ cup white chocolate chips
  • ¾ cup semi-sweet chocolate chips
Directions
  1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
  2. In a large bowl, using an electric mixer, cream the butter, granulated and brown sugars until well combined, light and fluffy. Add egg, egg yolk, vanilla and almond extracts to this mixture. Mix well.
  3. Add the dry ingredients to the wet ingredients; mix just until combined. Stir in the white and semi-sweet chocolate chips.
  4. Now here's the fun (and a bit messy) part: Scoop out about ¼ of the cookie dough into a small bowl (it's easiest to work with a small bit at a time!) Add 1 TBSP of the raspberry jam and "cut it in" to the dough, using a butter knife. Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie? Just gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough...trust me!
  5. Take the jam swirled dough and place it by large spoonfuls onto a baking sheet, lined with parchment paper. **NOTE: I started out doing big spoonfuls, but found it easier (but messier) to just scoop out the dough and shape it into a ball using my (clean) hands. Yes, it was a bit messy (think jam), but worked the best for me. Flatten the dough balls slightly with your clean hands or the back of a spoon. *Repeat this process with the rest of the dough and jam until the dough is gone.*
  6. Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark. I wanted larger cookies so I cooked mine a bit longer. You want to remove them from oven when the edges of the cookie are set, but the center is slightly soft. Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!
Notes
If you make the cookies smaller, you will have a much larger quantity of cookies.

 

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