Restaurant-Style

Chicken Bryan Risotto

Chicken Bryan Risotto

Those of you who know me, or have followed my blog for some time, are aware of two of my addictions– 1. To Carrabba’s Italian Grill and 2. To cooking risottos– so it was only natural for me to create this Carrabba’s style Chicken Bryan Risotto. Their Chicken Bryan is their most popular chicken dish–with a lemon butter sauce, goat’s cheese and sundried tomatoes on top, it has the perfect combination of tangy, tart, salty, sweet and citrusy! It’s divine. I decided to make my absolute favorite, creamy, cheesy heavenly risotto recipe, and combine the Chicken Bryan with it into one DELICIOUS dish. I was imagining it to be pretty spectacular, but, it turned out even better than i’d hoped! It’s rich, creamy and cheesy with the perfect balance of sweet, and tart and salty! I know it’s quite a bit of work, but it’s oh so worth it!
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Bang Bang Shrimp Fettuccine

Bang Bang Shrimp Fettuccine

A couple of years ago I posted a simplified recipe for Bonefish Grill’s Bang Bang Shrimp, which quickly became one of my most popular dishes! The restaurant serves bang bang shrimp on top of a bed of lettuce as its most famous starter, and also serves it in warm delicious tacos as a main dish–but this week I decided to change up the recipe a little, and serve it with the next best thing… pasta! My husband said this reminded him of a diablo shrimp recipe.  I’m not usually one for really spicy food, but this is to die for delicious! I hope you guys love it as much as the first recipe, if not more!
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Lamb Curry

Lamb Curry

I just realized I haven’t made a single blog post since last year! Okay, so that was only two weeks ago, but that just might be the longest gap i’ve had between blog posts, ever! Not only has life been a little crazy, {I told you I might fall off the planet when I turn the big 3.o and it happened!} :-/ But since it’s the start of a new year, I have also been re-organizing and re-assessing life, my priorities, my home, and my blog. I decided this year to start going in a “cookbook” direction! It’s not because I want to publish a cookbook by the end of the year, but I want to start thinking about the kinds of recipes I would want in my own cookbook if I was to ever create one. It helped me get a clearer perspective on the things I like to cook and eat, and right up there at the top was Indian food! I LOVE all my Indian recipes, and am so excited to add this one to the repertoire! I’m also excited to make lots more Bombay-house-inspired dishes this year, so watch this space! Until then, here is the most delicious lamb curry I have EVER tried! Enjoy!
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Bombay House SAMOSAS

Bombay House SAMOSAS

Those of you who know me, or have read my blog, may already know my obsession with the Bombay House. My husband and I used to eat there probably on a weekly basis when we lived in Utah, and not only did the waiters know us by name, but when we phone-called in to make an order, they also knew our name–and what we were going to order: Chicken Tikka Masala, and SAMOSAS! Well, we moved up to Washington State, where there is no Bombay House, or any good indian restaurants for that matter! So I have been trying to recreate some of their dishes.
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Restaurant Style Filet Mignon

Restaurant Style Filet Mignon

My husband oftentimes complains that I never cook beef– in particular, steak, which is his favorite. I guess it’s not something I had even noticed until he started pointing it out, and then I started wondering, why? Firstly, it could be that i’m not much of a “beef-eater.” I hate burgers, and I never ate steak growing up. Secondly, a good cut of steak is so expensive, that you might as well just eat out at a nice steak-house. There are so many around here, and whenever we go out to diner, my husband usually gets his “steak fix” so I feel as if I don’t need to cook it. Cheap cuts are just tough and BAD, so I don’t want to cook those. So my thinking, probably like most people, is: “why cook steak at home, when it’s just as expensive as eating out, and it doesn’t even taste as good?”
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