My Fall Resolution!
Saturday, August 30th, 2008After getting over a late summer stomach bug, I’ve come to the realization that we’ve been eating out a little too much lately. This bug came on very quickly and very similarly to when I had food poisoning back in May and was after we ate out at a popular New Brunswick Fish & Chip chain. Mackenzie too, was ill and ate the same food I did, so I assumed right away it was food poisoning again. That’s when I decided that eating out is just not worth it. I just don’t think proper food handling is happening anymore, or many are just careless with the food.
The next day Andrew woke up with the same bug, so that’s when I realized that it was most likely the Flu and not food bourne illness. It given me a new perspective especially with all of the Maple Leaf stuff happening, that I want to know how things are being prepared and handle personally. This is a difficult thing for me, as I love to eat out! I love to eat, love trying new dishes and like the convenience.
That’s when I had the great idea of having restaurant meals at home and preparing them myself! I completly forgot about this book that Andrew had bought me a few years ago called “A Treasury of Top Secret Recipes”
By Todd Wilbur
It features recipes and easy directions to some favorites dishes in some popular Restaurant Chains including Olive Garden, Planet Hollywood and TGI Fridays.
Here’s his site as well: http://www.topsecretrecipes.com/
Well my first one I tried was a HUGE success!
T.G.I. Friday’s Spicy Cajun Chicken Pasta
- 4 tablespoons (1/2 stick) butter
- 1 green bell pepper, chopped (1 cup)
- 1 red bell pepper, chopped (1 cup)
- 1/2 white onion, sliced and quartered (1 cup)
- 1 clove garlic, pressed
- 2 boneless, skinless chicken breast halves
- 2 teaspoons olive oil
- 1 medium tomato, chopped
- 4 to 6 mushrooms, sliced (1 1/4 cup)
- 1 cup chicken stock or 1 chicken bouillon cube dissolved in 1 cup boiling water
- Salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried thyme
- 4 to 6 quarts water
- 1 12-ounce box fettuccine
- 2 teaspoons chopped fresh parsley
- Melt 2 tablespoons of the butter in a large skillet over medium/ high heat.
- Saute the bell peppers, onions, arid garlic in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly.
- As the vegetables are cooking, cut the chicken breasts into bite- size pieces.
- Prepare a medium-size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.
- When the vegetables are soft (about 10 minutes) add the chicken to the pan.
- Add the tomatoes, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes until it thickens.
- In the meantime bring the water to a boil in a large pot. If you like, add a half tablespoon of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
- When the noodles are done, drain them and add the remaining 2 tablespoons of butter. The butter should melt quickly on the hot noodles. Toss the noodles to mix in the butter.
- Serve the dish by dividing the noodles in half onto two plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.
- Enjoy!
Here’s a pic of the Final result! There was a little left over, I can’t wait to have it tomorrow for lunch!
































































