Archive for March, 2010
The first time I went to The Cheesecake Factory I fell in love with the food, the look of the place, the cheesecake and well.. the food. One of my favorite dishes there is the Louisiana Chicken Pasta. I tried and tried to duplicate the taste of it, and I think I’ve finally done it.
Here’s what the Cheesecake Factory says this about their Louisiana Chicken Pasta: Parmesan Crusted Chicken Served Over Pasta with Mushrooms, Peppers and Onions in a Spicy New Orleans Sauce. **Just a little note.. I’m not crazy about mushrooms.. so mine doesn’t have the mushrooms.
Louisiana Chicken via the eBay Queen.
Here’s what you need:
1/2 cup of vegetable oil
6 skinless boneless chicken breast halves
1 cup Italian style bread crumbs
1/4 cup flour
3/4 cup grated parmesan cheese
3/4 cup of milk
2 tablespoons butter
1 small red bell pepper
1 small yellow red pepper
1/2 a medium red onion (or any color)
3 cloves of garlic minced
1 teaspoon crushed red pepper (I usually add more for taste later)
2 cups of milk ( you could use cream .. but I have found milk is lower fat and tastes the same)
1 box of chicken broth
1 cup of grated Parmesan cheese
1 box of bow tie pasta
salt and pepper to taste.
Here’s what you need… I realize I have more than 6 chicken
breasts.. there.. but I’m cooking for my family.. and they eat a lot.
Flatten or piard the chicken. To do this, Wrap 1 chicken breast in plastic
wrap or put it in a zip lock bag and take your frustrations out on it.
Mix together the bread crumbs, Parmesan cheese and flour. In another
dish mix milk and egg together. This is the time I get my oil in my
frying pan to start cooking the chicken.
Dip the flatten chicken in the bread crumbs..
Then into the egg and then back into the bread crumbs.
I like a good crust on mine, and find that a double dip in the crumbs
does the trick.
Put the chicken in the hot oil and cook until golden brown.
Here’s a little tip.. I cook my chicken first and put it on a rack (with
a cookie sheet under the rack) in a 180 degree oven to keep it warm until
the vegetables and pasta are done. Can you see the nuggets? I make
chicken nuggets for the monkeys…
On to the Pasta and Sauce…
Now is the time I put the water on to boil…. and start cooking the pasta.
Chop up the peppers, onion and mince the garlic.
**I really like to use red peppers and onions because I think it
looks prettier.. but all I had was orange and yellow peppers with
a white onion.. so it’s not as pretty as I think it could be. But
still tastes AWESOME!
Melt butter in a large pan.
Add garlic, peppers and onions and saute.
Add flour and stir.
Add chicken broth.. (I like to stir it with my KOOL-Aid Spoon.
Everything tastes better when the spoon has a smile on it’s face)
Add red pepper, salt, and Parmesan cheese. This is where I turn
turn the heat up and let the sauce thicken.
Once your sauce has thicken, add your cooked bow tie noodles to
the sauce. I like enlisting the help of my favorite ginger… to dump
Mix the noodles in.. and give it a taste. This is where I add more
crushed red pepper, Parmesan, salt or pepper. (if it needs it)
Serve with the chicken on top… The Man likes the chicken on
the bottom with the noodles on top. Whichever way it’s an awesome
I know.. what you are saying… a baked potato is a baked potato. You just wrap them in foil and bake them! Well.. let’s just say that I have almost duplicated the taste of one of my favorite restaurant’s in Martin City, Missouri (Jess and Jims) makes theirs…
Here’s what you need:
Salt (Kosher or regular)
**whatever you want to put on your potato..
I like: butter, sour cream, bacon, grated cheese and Season Salt..
Wash your potatoes and put them in the large bowl.
Add about 1/4 cup of kosher or regular salt.
Add water to the bowl. You’ll want the water to cover the potatoes.
Add (another) 1/4 of salt to the water and potato mixture.
Let this stand over night or at least 4-5 hours. The salt does something
to the skin of the potato.. and makes the inside so FLUFFY.
Once the potatoes have taken their (at least) 5 hour salt bath.
Take them out of the water wrap them in foil and place them in a
pre heated 400 degree oven for 1 hour or until the potato is
soft when you squeeze it.
Add your favorite toppings and enjoy!