What do you order at the Cheesecake Factory?

I mean the menu is like 30 pages long! It's no wonder the wait is so long, people need an hour just to decide what to order. Heaven help me, I still love going there, and this is what I always order! I just can't bring myself to try something new. But now that I've figured out how I can make it at home, we'll see. I guess I need to make a trip.

So what's your favorite Cheesecake Factory dish??


CRISPY CHICKEN COSTOLLETA
(Recipe copycat from the Cheesecake Factory)

Crispy Chicken
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
Zest of 2 Lemons
1 1/2 cups Panko bread crumbs
2 T. freshly grated Parmesan
2 eggs, whisked with 2 T. water
3 T. flour
1 t. ground pepper
1 t. kosher salt

1. Preheat oven to 200 degrees.
2. Zest two lemons. Bake zest for about 5 minutes until dry.
3. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese.
4. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
5. Heat 2 T. olive oil and 1 T. butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.

Lemon Sauce
2 garlic cloves, finely minced
1 T. canola oil
2 C. heavy whipping cream
1 T. Dijon mustard
1/4 C. plus 1 T fresh lemon juice
1/8 C. chicken stock
Kosher salt
Freshly ground pepper
1 T. unsalted butter

1. Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes.
2. Add whipping cream and boil until reduced by one-third.
3. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
4. Remove from heat and stir in butter until melted.

Serve chicken with lemon sauce and mashed garlic potatoes. Serves 4.

Monday Moments - More details on the Gingerbread House!

After my post last week on our gingerbread house tradition, I've received several email requests wanting more information on how I make, and the recipe I use for the gingerbread houses.

It's fairly simple. I use the John Wright Gingerbread house molds. They are cast iron and so easy to use. You don't have to roll out the dough, you simply press it into the molds. A sample of the mold is pictured here.
These molds are available online at Amazon and I've seen some on Ebay. They run about $25 - $35 a piece depending on the design of the house. It may seem pricey, but they will last a lifetime or two. Paula Deen has also come out with a line of Cast Iron Gingerbread house molds, sold at Walmart. They run about $20 - $25 per mold. I haven't used them, but I'm sure they work great.

As for the recipe. I use the recipe that came with my mold. I really like this recipe because it doesn't have any eggs or leavening which keeps the gingerbread house from getting too "puffy" and it cooks up nice and hard. This will make for a sturdy structure that won't fall apart. The only down side; you wouldn't really want to eat this gingerbread. It is edible, but a little too hard on the teeth.

GINGERBREAD (for gingerbread house)

1 1/2 C. shortening
1 1/2 C. granulated sugar
1 1/2 C. dark molasses
12 1/2 T. cold water
9 C. all purpose flour
4 t. ground ginger
4 t. ground cinnamon
1 1/2 t. salt

1. Cream together shortening, sugar, molasses and water.
2. Sift together flour, spices and salt.
3. Add dry ingredients to shortening mixture and mix well.
4. Dough will be stiff. If dough is still crumbly, add a tablespoon of water.
5. Chill at least 1 hour.
6. Press into your mold or roll out and cut into gingerbread house shapes.
7. Bake at 350 degrees for 25 - 45 minutes, depending on the size of your mold or shapes.
8. This Recipe makes 3 large house or 5 small houses. (I made 1 large and 3 small house out of this recipe.)

As for the royal frosting I use.

ROYAL ICING (For Gingerbread House)

6 egg whites at room temperature
1 1/2 t. cream of tarter
2 lb.s confectioners sugar

1. Combine in a mixing bowl and mix on high speed 7-10 minutes.
2. Beat until very stiff - you can't over beat.
3. Store at room temperature, in a covered container.

The finished product...keep in mind we are not professional decorators. But we sure have fun trying to find unique candies and food to use in the decorating process. This year I kept it a little more simple. The big house is tiled with Cinnamon gum, and the trees are made of fruity pebbles. The smaller house has a roof of shredded wheat.

Next year I really want to go crazy with a little more color and crazy candies. I have a feeling little "R" would like that a lot more.

Burger Supreme Winner!

...and the winner is...

VALERIE

OOO OOO PICK ME PICK ME!!!

I will tell EVERYONE I know about Burgers Supreme and make them all come with me to eat there after I win! I LOVE it and I LOVE the owners for giving you the gift card! :) They're the best too!

I'm single and poor and have a hard time finding a good place to eat (cuz eating bores me) but I have NEVER been bored at Burgers Supreme! :) lol

Val, your gift certificate is on it's way!

Wish me luck...

So my life has been a little crazy this week. Tomorrow is my Studio 5 appearance and I spent over 3 hours tonight prepping and getting everything ready. I've been on TV quite a bit over the years, working in Advertising and Marketing, but I've never done a cooking demo. This should be interesting. I just hope it goes smoothly.

Anyway, It's also been a difficult week, because my Aunt passed away. She had been sick for some time. It's funny how you can think you're prepared for something, but it still feels like a punch in the gut when you finally get that phone call.

I hope you'll all forgive me for taking the rest of the week off, as I'll be headed out of town for the funeral.

I'll leave you with two recipes though. These could either be two side dishes to a fabulous Mexican entree, or like us, you could make the combination of the two a meal in and of themselves.

I know making beans from scratch seems like a lot of work, but really it's not. It just takes some forethought. Once you get them soaking and cooking, it's just a matter of time. No effort.

As for the rice...yum! This is a great option for left over rice from your favorite take out, or you can cook some up just for this dish. It's worth it, I promise!

Enjoy! I'll be back on Monday!


SAVORY BLACK BEANS
(Mindi Original)

4 C. dried black beans
8 C. Water

6-8 C. chicken stock
¼ C. lime juice
1 T. salt
2 t. pepper
2 t. cumin
2 t. chili powder
2 t. garlic powder
1 t. thyme
1 small onion grated, or 2 T. dehydrated onion flakes
2 bay leaves

1. Wash the black beans and put them into a large mixing bowl. Add the water, cover and allow to soak in the refrigerator for 12 hours (overnight).
2. The next morning, drain the beans and wash again. Put into a large stock pot and add the chicken stock.
3. Add all the remaining ingredients and bring to a boil. Allow to rapid boil, uncovered, for about 15 minutes.
4. Turn the heat down to simmer, cover and allow to cook for 4-6 hours or until the beans are tender to your desired taste. (I like mine really tender, so I usually let them cook for about 6 hours.)
5. Serves 6-8 people.
6. Serve with Mexican rice, grilled chicken, or use in a variety of yummy recipes.

CHEESY MEXICAN FRIED RICE
(Mindi Original)

4 C. prepared white rice
1 T. vegetable oil
1 can diced tomatoes with cilantro and lime
1 t. ground cumin
salt & pepper
2 C. shredded cheese (cheddar or mozzarella)

1. In a large skillet heat oil over high heat. Add the rice and cook for 2-3 minutes.
2. Add the tomatoes, cumin, salt and pepper. Cook for 5 minutes or until heated through.
3. Add the cheese, stir until melted.
4. Serve immediately
5. Serves 4-6 people

Studio 5 - tomorrow!

So it's official! I'll be on Studio 5 tomorrow demo'ing my Sweet Potato Enchilada's. If you live in Utah, be sure and tune in. Studio 5 is on from 11 a.m. - 12 noon on KSL channel 5.

For those of you that live outside of Utah, you can check out the Studio 5 website on Friday to see the segment. I'll post a link when it's available.

In other great PR news...I was asked to guest post my review of Burger Supreme on UtahCountyReview.com. Check out their site to see my review as well as other great reviews of businesses, products and more, all from Utah County.

Gingerbread Tradition...

Several years ago my sister and her family started the tradition of making and decorating gingerbread houses on Thanksgiving weekend. My husband and I have joined in for the last few years and now that we have a little family of our own, we definitely want this to become one of our family traditions. We weren't sure our little 1 year old would have much interest this year, but we were soooo wrong. Little "R" had the time of her life. She thought she was such a "big" girl helping to decorate, and then of course there was the candy...so much candy. What little munchkin wouldn't be in heaven?

Here's our finished product...


We of course won't be eating this creation. The gingerbread recipe I use for the house's cooks up as hard as a rock and after a few weeks the candy would chip a tooth. But it's sure fun to look at through the holidays.

For our gingerbread taste craving, I prefer these delicious "soft" gingerbread cookies. Most everyone I know already has this recipe, so sorry it's not that original. But just in case you don't have it, I had to post it. These are the yummiest cookies ever. I have to admit, I sometimes make these even when it's not the holidays.


SOFT GINGERBREAD COOKIES

2 ¼ C. Flour
2 t. ground ginger
1 t. baking soda
¾ t. cinnamon
½ t. cloves
¾ C. butter
1 C. sugar
1 egg
¼ C. molasses
2 T. sugar (for dipping)

1. Combine the flour, ginger, baking soda, cinnamon, and cloves in a small mixing bowl.
2. In a mixing bowl cream the butter sugar and egg. Add the molasses beat well.
3. Stir the flour mixture into egg mixture.
4. Shape dough into 1 inch balls. Roll in sugar to coat.
5. Bake at 350 degrees for 10 minutes.
6. Makes 2-3 dozen cookies.

Sweet Goodness! - Sweet Potato Enchilada's, as seen on KSL Studio 5

I know I'm going to get a least a handful of raised eyebrows with this one. Some may even think it's just too crazy to try, but I'm hoping you'll give this the benefit of the doubt. I don't think you'll be sorry.

I have to tell you the story behind this recipe. I was in Macy's one day getting groceries and I had a brief conversation about different food combinations, with one of the nice ladies that works there. She told me that she and and her husband used to get these delicious sweet potato enchilada's at a restaurant while on vacation. She had always wanted to try and find a recipe for them. Needless to say, I was inspired. I came home and did a little research. I found a few different recipes online, but in the end decided to come up with my own creation. I experimented on my husband, brother and our friends Meghan and Mike. I got a thumbs up all round. It was a keeper.

And so I share it with all of you! I hope you enjoy!

A couple side notes: The day I made these (still experimenting with ingredient quantities), I had some extra sweet potato filling. I gave the filling along with the recipe to my friend and neighbor Iliana to try. She decided to use green enchilada sauce and to leave out the chicken. She said they were really yummy. So if you're a green sauce lover, and/or a vegetarian, there's another option for you.


SWEET POTATO ENCHILADA'S
(Mindi Original)

2 large sweet potatoes
1 (8 ounce) package cream cheese, softened
4 green onions, chopped
2 t. chili powder
2 t. ground cumin
1 t. oregano
1 t. salt
1 t. pepper
1 Can black beans, drained and rinsed
2 C. shredded chicken (about 1 large chicken breast or 2 small)
12 (7 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
1 (16 ounce) package Monterey Jack cheese, shredded (mozzarella or cheddar would also work well)
Sour Cream & Cilantro for garnish

1. Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 15-30 minutes. Cool and peel the sweet potatoes.
2. Place the sweet potatoes in a large mixing bowl, then mash with the cream cheese.
3. Add the green onions, chili powder, cumin, oregano, black beans, salt, and pepper until well mixed.
4. Preheat the oven to 350 degrees, and grease a 13x9 inch baking dish.
5. Heat the tortillas in the microwave or in a skillet with a small amount of oil for easy handling purposes.
6. Place a generous scoop full of sweet potato filling, shredded chicken, cheese and 1 T. of enchilada sauce down the center of each tortilla. Place filled tortillas seam side down in the prepared baking dish.
7. Pour the remaining enchilada sauce over the tortillas, and top with cheese.
8. Bake for 45-50 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.
9. Serve topped with a dollop of sour cream and diced cilantro. (optional)
10. Serves family of 6-8.

Monday Moments - Studio 5 update!

So it turns out I won't be on Studio 5 tomorrow after all. Apparently there was a miscommunication with a couple of the producers. They are rescheduling me for some time in the next few weeks. I'll keep you posted on the new date.

But while I'm online I thought I'd post a couple pictures to get you in the holiday spirit. One of the things I love about Thanksgiving weekend, putting up my Christmas decorations, and listening to Christmas music for the first time of the season. I love Christmas!

Monday Moments - Winner! and a fun announcement!

I hope everyone had a wonderful Thanksgiving. I enjoyed a fun filled day with 100+ of my Nordfelt family! It was a great day! And a great relaxing weekend.

But let's get down to business...



...the winner of the Cuisine At Home Magazine 1 year subscription is..

WENDY

I would love this magazine- my sister gets it, and it ALWAYS has great recipes! I facebooked about it, but I don't do the tweet thing yet... anyway- thanks for sharing your great recipes and such!

I don't have an email address for you Wendy, so I need to hear from you as soon as possible. In order to start receiving your first issue by January 1, please email me at mindirandika@gmail.com by Wednesday, December 2nd.

On to other news...I will be appearing on Studio 5 again this week! Tuesday, December 1st, I will demonstrate how to make my Sweet Potato Enchilada's during the cooking segment. It should be a lot of fun. Some of you out there may be shaking your heads and say, "Really? Sweet potatoes in enchilada's??" Trust me, this is a good one. Be sure and watch. For those of you who live outside the Utah area, after the show I'll post the recipe on my blog as well as link to the Studio 5 site where you can watch a taped version of the segment. If you want to.

P.S.

I forgot to mention...I will be appearing on Studio 5 today in behalf of the University Mall, my old stomping grounds. They have so many fun things going on for the holidays, like the Santa arrival event this Friday, the giving tree, and have you heard that Tia Pan has now opened a Utah County location at the Mall. For all the fun event details visit their website at http://www.shopuniversitymall.com/.