Bang, Bang Chicken and Shrimp - Cheesecake Factory Copycat

Curry Coconut Sauce:

• 1 tsp Olive Oil
• 1 tsp Sesame Oil
• 1/8 tsp Red Pepper Flakes
• 2 cloves Garlic minced
• 1 small Onion chopped
• 1 tsp Ginger minced
• 1/2 C Water
• 1/2 tsp ground Cumin
• 1/2 tsp ground Coriander
• 1 tsp Paprika
• 1/4 tsp Salt or to taste
• 1/4 tsp Pepper or to taste
• 1/4 tsp Allspice
• 1/4 tsp Turmeric
• 14 fl oz Coconut Milk (1 can- not a carton!)
• 1 small Zucchini (julienned)
• 1 medium Carrot (julienned)
• 1/2 C Peas (Frozen)

Peanut Sauce

• 1/4 C Peanut Butter, creamy
• 2 Tbsp Water
• 1 Tbsp Sugar
• 1 Tbsp Soy Sauce, reduce salt
• 1 tsp Rice Vinegar
• 1 tsp Lime Juice
• 1/8 tsp Red Pepper Flakes

Chicken and Shrimp

• 2 Chicken Breast, cut into bite size pieces
• 10 medium Shrimp, shelled
• 1/4 C Cornstarch
• 2 Tbsp Vegetable Oil
• 2 C Rice Cooked

Garnish

• 1/2 C Flaked Coconut, toasted
• 1/4 C Peanuts, chopped
• 2 Green Onion, julienned or chopped
• Sesame Seeds, optional

Coconut Curry 

1. In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat.  
2. Add chopped onions, garlic and ginger and cook until onion is translucent.  
3. Add spices and water and stir well then bring to a boil. Add the coconut milk and bring mixture back to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens.  
4. Add julienned carrots and zucchini, then peas.  Cook for another 10 minutes or until carrots are tender.

Chicken and Shrimp Instructions:

1. Heat 2 tbsp. of vegetable oil in a large skillet. 
2. Season chicken pieces and shrimp generously with salt and pepper.  Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch.  
3. Add the coated chicken to the skillet and cook for a couple of minutes per side, until slightly golden.  
4. Remove from skillet and add shrimp.  Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.

Peanut Sauce.

1. To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble take off from heat right away; cover and remove pan from heat.

Assemble on plate as follows:

• Rice
• Chicken & Shrimp
• Coconut Curry
• Peanut Sauce
• Peanuts, sesame seeds, green onions and coconut

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 5 servings

Macros: 52F/51C/14P
Calories: 703kcal

From: Katie Delahunty

Brussel Sprouts Flatbread

Ingredients:

• 1/2 C Whole Milk Ricotta Cheese
• 1/2 C Shredded Parmesan Cheese, divided
• 2 small cloves garlic, minced
• 1 tsp fresh lemon juice
• Dash crushed red pepper flakes
• Kosher salt and freshly ground black pepper to taste
• 1 Tbls Olive Oil
• 1 C thinly sliced Brussels Sprouts
• 1/4 C thinly sliced Red Onions
• 1/2 C shredded Mozzarella Cheese
• 1 large store bought Flatbread or individual flatbreads will work too
• Additional Parmesan cheese for serving, if desired
• Lemon wedges for serving

Instructions:

1. Preheat oven to 400 degrees F.
2. In a small bowl, stir together the ricotta cheese, 1/4 c of parmesan cheese, minced garlic, fresh lemon juice, crushed red pepper, salt and black pepper to taste. Set aside.
3. In a small skillet, heat the olive oil over medium high heat.  Ad the sliced brussels sprouts and sliced red onions.  Cook for 3 minutes, just until Brussels sprouts and red onions are softened. Set aside.
4. Place the flatbread on a large baking sheet.  Spread the ricotta cheese mixture evenly over the flatbread with a spatula.  Top evenly with shredded mozzarella cheese, remaining parmesan cheese, brussels sprouts and onions.
5. Place the flatbread in the oven and bake for 10-12 minutes or until cheese is melted and the flatbread is golden brown.  Remove from the oven and squeeze a little fresh lemon juice over the top.  Sprinkle with extra parmesan cheese, if desired.  Cut into slices and serve immediately.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

From: Katie Delahunty

Tres Leches Cupcakes

Cupcakes:

1 1/2 cups (7.5 ounces) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick, 4 ounces) butter

1 cup (7.5 ounces) granulated sugar

1 large egg

1 cup buttermilk

2 teaspoons vanilla extract

Foil muffin tin liners

Milk Mixture:

14-ounce can sweetened condensed milk

12-ounce can evaporated milk

1 cup heavy whipping cream

Topping:

1 1/2 cups heavy whipping cream

1/3 cup powdered sugar

Dash of vanilla extract

Fresh berries, for topping

Instructions

1.      Preheat the oven to 350 degrees F. Line a standard muffin tin with foil liners (don't use standard paper liners; the milk mixture will soak through). This recipe makes about 16 cupcakes so you can line another 4 muffin cups in a second pan as well or bake a second batch.

2.      In a medium bowl, whisk together the flour, baking powder, soda and salt. Set aside.

3.      In a microwave-safe bowl (you can also do this in a pan on the stovetop), melt the butter. Whisk in the sugar and continue whisking until the mixture is no longer warm to the touch. Whisk in the egg, buttermilk and vanilla until well-combined.

4.      Add the dry ingredients to the wet mixture and whisk until the batter is mostly lump-free without overmixing (maybe 20-30 strokes of the whisk total).

5.      Portion the cupcake batter evenly in the tins. Don't overfill! For this recipe, in particular, it is best to have the baked muffins sit slightly below the rim of the muffin cup to help when adding the tres leches mixture. Use a #20 cookie scoop to portion the cupcake batter - about 3 tablespoons batter, or slightly less, per muffin cup.

6.      Bake the cupcakes for 14-16 minutes until the tops spring back lightly to the touch.

7.      Remove the cupcakes to a wire rack to cool completely. When cool, use a thin skewer to poke holes all over (and I mean, all over) the cupcake. Go crazy, but don't poke all the way through the cupcake liner.

8.      For the milk mixture, in a large liquid measuring cup or in a blender, whisk together or blend the sweetened condensed milk, evaporated milk and heavy cream. The milk mixture needs to be drizzled or spooned over the top of each cupcake one at a time. I find it works best to pour the milk mixture in batches into a squeeze bottle and slowly squeeze the milk mixture onto the top of the cupcake while simultaneously pressing the milk mixture into the top of the cupcake with an small offset spatula. This tedious step can probably be sped up by using a thicker skewer to poke the holes. I use a fairly thin skewer which means the milk mixture doesn't soak in quite as quickly. You'll want to use about 2-3 tablespoons of milk mixture per cupcake (depending how soft and soaky you want them).

9.      Refrigerate the cupcakes for at least an hour, or cover lightly with plastic wrap and refrigerate up to 12 hours.

10.  When ready to serve (up to two hours ahead of time but not before that), prepare the topping by whipping the heavy cream, powdered sugar and vanilla extract together until stiff peaks form. Dollop

11.  the sweetened whipped cream on top of each cupcake and finish it off with a fresh berry. Serve immediately or refrigerate for 1-2 hours until serving.

Yield: about 16 cupcakes

Prep Time: 1 hour

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 2 hours 15 minutes

From Mel’s Kitchen Café

https://www.melskitchencafe.com/divine-tres-leches-cupcakes/

S'mores Chocolate Chip Cookies

Ingredients

3/4 cup (12 tablespoons, 6 ounces) butter, softened

1 cup (7.5 ounces) packed light or dark brown sugar

1/3 cup (2.5 ounces) granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups (8.75 ounces) all-purpose flour (see note)

1 cup (4.5 ounces) graham cracker crumbs (about 9 rectangle crackers crushed)

2 cups (12 ounces) chocolate chips or chunks

1 cup (1.75 ounces) miniature marshmallow bits (see note)

Instructions

1.       Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.

2.      Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.

3.      Add the eggs and vanilla and mix until evenly combined.

4.      Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.

5.      Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.

6.      Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart.. I like to roll the mounds of dough so they are smooth.

7.      Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.

Notes

These cookies are on the soft and chewy slightly thinner side of the cookie spectrum. If you often bake cookies that spread more than you like (happens a lot at high elevation), try baking the cookies on convection mode (if you have an oven with that setting) OR increasing the baking temperature to 375. If the cookies still spread (or to preempt the issue), a couple extra tablespoons flour might help. 

About those marshmallow bits, your average mini marshmallows will not work! They'll melt into huge craters and become a puddly, burned mess.  Instead, you need marshmallow bits. In other words, dehydrated marshmallows. They should be pretty easy to find. They are often located right by the other marshmallows in the grocery store or by the hot chocolate (another great way to use them, btw), and someone mentioned looking by the ice cream toppings.

Yield: 2-3 Dozen
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins

From Mel's Kitchen Café  https://www.melskitchencafe.com/smores-chocolate-chip-cookies/

Old Fashioned 14 Layer Chocolate Cake

1 C                  Shortening

4                      Eggs

2 C                  Flour

2 Tbsp            Baking Powder

2 ½ C              Whole Milk

1 Tbsp            Vanilla Flavoring

1 Tbsp            Butter Flavoring

2 C                  Sugar

Thin Chocolate Frosting

3 C                  Sugar

6 Tbsp            Cocoa

1 C                  Butter

1 can              Evaporated Milk

Instructions                3 hours

1.     Make frosting first and set aside to cool.

a.     Melt butter in a 4 quart saucepan.

b.     Mix cocoa, sugar, evaporated milk. Bring to a rolling boil stirring constantly while cooking. Then reduce heat and cook 2 minutes.

c.      Remove from heat and cool.  It will be thin.

2.     Sift flour and baking powder then set aside.

3.     Cream shortening and sugar until fluffy. Then add 1 egg at a time and beat well.

4.     Add flour mixture alternate with milk. Beat until well blended.

5.     Stir in vanilla and butter flavoring.

6.     Grease a 9 inch pan with shortening and sprinkle with flour.  Be sure to wash pans after each layer to prevent a build up in the pans. 

7.     Spread ½ cup of batter in pans and bake in a preheated oven at 375 until lightly brown.

8.     You can put layers on a wire rack or clean towels until cool.

9.     Build cake layer by layer and spread a generous amount of frosting between layers on top and sides of the cake.

Hopefully this is like Nannie Mae's recipe

Veggie Mix

Ingredients:

·       2 lbs      Carrots

·       6            Whole Potatoes

·       1            Whole Sweet Onion

·       3            Cloves Garlic

·       6  Tbls   Olive Oil

·       ½ tsp     Dried Thyme

·       ½ tsp     Dried Parsley

·       Salt & Pepper to taste

Instructions:

1.       Preheat oven to 475 degrees.

2.       Peel carrots and cut into bite size pieces. Dice potatoes into bite size pieces (leaving skin on), Cut onions into eighths and mince garlic.

3.       Combine carrots, potatoes, and onions in a large bowl.  Drizzle olive oil over the vegetables, add garlic, thyme, parsley, salt and pepper.  Toss until the vegetables are covered in oil and seasoning. 

4.       Place on a cookie sheet in a single layer and cover with foil.

5.       Bake for 45 minutes.  Remove foil and continue to bake another 30 minutes or until golden brown, stirring every 10 minutes.

Chocolate Fondue

Ingredients:

·       10 ounces semisweet or bittersweet chocolate, chopped (see note)

·       1/3 cup milk

·       1/3 cup heavy cream

·       1 teaspoon vanilla extract (see note for other variations)

·       Lots of dipping options (strawberries, bananas, small rice krispie squares, vanilla cookies, etc.)

Instructions:

1.       In a saucepan, combine the chocolate, milk and cream and heat on low, stirring often, until the chocolate is completely melted and the mixture is smooth. Don't let it come to a boil; keep it on low heat.

2.       Once melted, stir in the vanilla extract. If needed, stir in heavy cream or milk a tablespoon at a time to adjust for a thinner consistency. Pour the mixture into a fondue pot or small slow cooker to keep warm while serving.

3.       Serve with dippers of your choice.  Recommend: marshmallows, vanilla cookies, strawberries, rice krispie treats cut in little squares, bananas.

Notes:

v  Let's talk chocolate for a second. I almost always use Ghirardelli's bittersweet chips for our chocolate fondue - sometimes Ghirardelli's semisweet chips in a pinch, but we like it darker and richer with the bittersweet. I will warn you that I tried Nestle chips once and they didn't melt well (and the taste was off) so choose your chocolate carefully. If you aren't using a higher-end chocolate chip like Ghirardelli's or Guittard, I'd use a baking bar of chocolate (usually above the chocolate chips in the store aisle) since it tends to melt better than chocolate chips.

v  If you aren't a dark chocolate fan and want it rich and chocolatey without being too dark, several times when we've made this for friends that aren't as hip on dark chocolate as we are, at the end I dropped in about 1/2 cup chopped white chocolate (or Guittard white chocolate chips which melt better than other white chocolate chip brands) to melt for a creamier, lighter version. You'll probably want to add a touch more heavy cream to thin it out a bit if doing that - just play around with amounts and consistency.

v  Also, you can vary the flavor with the extract. We usually stick with vanilla but you could try adding orange extract or peppermint for a twist on the chocolate fondue.

v  A final note - depending on the type of fondue pot you have, you may be able to make the fondue start to finish in the pot; be sure to consult manufacturing directions if doing so.

Yield: 6-8 servings

Prep Time: 10 minutes

Total Time: 10 minutes

From: Mel’s Kitchen Café - https://www.melskitchencafe.com/perfect-chocolate-fondue/

Cheesey Fondue

Ingredients:

·       2 cups lightly packed shredded Gruyere cheese (about 8 ounces)

·       1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)

·       2 tablespoons cornstarch

·       1 cup low-sodium, good-quality chicken broth

·       1/8 teaspoon lemon juice (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)

·       1 tablespoon finely minced or pressed garlic

·       1/4 teaspoon ground black or white pepper

·       1/4 teaspoon nutmeg

·       Dash of paprika

Instructions

1.       Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

2.       In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.

3.       Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

4.       Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless!

Notes

Don't use pre-shredded cheese. It has a very different consistency than what you grate yourself - worth the tiny bit of extra work, I promise!

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

From: Mel’s Kitchen Café  https://www.melskitchencafe.com/classic-fondue-recipe/