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A few recipes ...

This is posted for my own reference really but I am making it public because I know a couple of you out there might be amused enough to try these yourself.

Below are the following recipes

Cracker Barrel's grilled chicken tenderloins
Cracker Barrel's vegetable soup
Chili's Margarita Grilled Chicken
Boston Market's Mashed Potatoes
Jack Daniels chicken
T.g.i. Friday's Jack Daniels Grill Glaze

Almost Cracker Barrel Recipe - Grilled Chicken Tenderloins

Makes 2 servings
• 1 pound chicken breast tenders
• 1/2 cup Italian salad dressing
• 1 1/2 teaspoons honey
• 1 teaspoon lime juice (Fresh is best)

Mix up everything but the chicken. Pour over the chicken and marinate for at least one hour. Then cook the chicken breast tenders on the grill or in a non-stick pan until golden brown and cooked through. Be careful not to overcook or they will become dry.

This simple Cracker Barrel chicken recipe is my favorite menu item at Cracker Barrel. I could never figure out the exact mix of ingredients. I am delighted to find out that this copycat recipe is very easy to make.

The original restaurant recipe clone instructions say to drain the seasonings from the Italian dressing. But I'm lazy and I actually like the Cracker Barrel Chicken tenderloins recipe better with the spices. It's your choice. But leaving out the spices does make it taste identical to the original Cracker Barrel recipe.


Makes 22 servings (10 1/4 oz each)
You may want to halve the ingredients to make a smaller batch for at home.

1 gallon water
20 oz Frozen corn
20 oz Frozen green peas
20 oz Frozen baby lima beans
14 oz Tomato Juice
1 lb. Idaho Baking Potatoes, peeled and diced into large peices
1 lb canned green beans, drained
6 1/2 cups (1/2 of a #10 can) diced tomatoes
5 oz beef base (not boullion)
4 oz chopped onion
4 oz chopped celery
1 oz frozen diced green peppers

Put all the ingredients into a pot and cook covered at a rapid simmer for 1/2 hour. Uncover and cook at a rapid simmer for 1/2 hour more.

Chili's Margarita Grilled Chicken
Serving size: 4

4 boneless, skinless chicken breasts
1 cup liquid margarita mix
Fresh ground black pepper, to taste

Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.

When ready to prepare, drain and dust chicken breasts with black pepper.

If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. Place chicken breasts atop Chili's Black Beans.

Serve with a serving of your favorite Mexican rice and Chili's Pico de Gallo.

Boston Market Mashed Potatoes

4 lbs. Idaho potatoes, peeled and sliced.
(it makes them taste better if you leave little flecks of the skin on.)
1/2 small yellow onion, diced
1 lb. butter
whole milk or cream
salt and pepper to taste

Boil or steam potatoes until very tender. Steam onions or cook them in the microwave with 1 T. of water until they appear clear. Place cooked potatoes and onions into bowl on mixer or hand mixer. Add abutter and let it melt. Mix on medium speed with wire attachment or hand mixer. As potatoes become mashed, add milk 1 tablespoon at a time to reach desired consistency. Season with salt and pepper.

Jack Daniels chicken

1 1/2 pounds chicken breast
1 bottle Jack Daniels steak sauce--(not bbq sauce)
1 green pepper
1/2 large yellow or red onion
1 large stalk celery
Dash Garlic

1. Preheat oven to 375.
2. Prepare the chicken breasts by slicing into serving-size pieces, and pound out to about 1/2 inch or so. If you buy the thinly-sliced breast filets, just skip this step.
3. Slice green pepper into strips about 1/2 inch, dice onion and celery.
4. Spray 9 inch square baking dish or casserole with buttery Pam.
5. Place chicken pieces into pan, sprinkle with seasonings to taste.
6. Layer veggies on top of chicken.
7. Pour bottle of JD sauce evenly over the whole thing.
8. Cover tightly with foil.
9. Bake in 375 oven for 1 hour 15 minutes.
10. Let stand for a few minutes before serving.
11. Enjoy!!
12. Note: This would also be a foil-packet dinner on the grill if you like. The possibilities are endless....

T.g.i. Fridays Jack Daniels Grill Glaze

1 head garlic
1 teaspoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman's teriyaki sauce
1 teaspoon soy sauce
1 1/3 cups dark brown sugar
3 teaspoons lemon juice
3 teaspoons minced white onions
1 teaspoon Jack Daniels Whiskey
1 teaspoon crushed pineapple
1/4 teaspoon cayenne pepper


To roast garlic--------------.

-Cut about 1/2” off the top of the garlic.
-Cut the roots so that the garlic will sit flat.
-Remove the papery skin from the garlic, but leave enough so that the cloves stay together.
-Put garlic in a small casserole dish or baking pan, drizzle with olive oil and cover with a lid or foil.
-Bake in a preheated 325 degree oven for 1 hour.
-Remove and let it cool until you can handle it.

For Glaze-------------.
-Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.
-Stir occasionally until mixture boils, then reduce heat to simmer.
-Add remaining ingredients to pan and stir.
-Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture.
-Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy.
-Make sure it doesn’t boil over.
-To use, grill meat until almost done, then use the glaze otherwise it will burn.

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