Archive for the ‘top secret restaurant recipes’ Category

My kids LOVE Eggo waffles.  Kylie especially, that girl could probably live off of Eggo waffles.  A few days ago we (gasp!) ran out of Eggo waffles, so I got online and searched for recipe that would be close enough to fool everyone.  Well.  Let me just say that Kylie, who picky doesn’t even begin to describe, got a huge smile after her first bite, gave me a thumbs-up, and asked for more!  Success!

In a large bowl, combine:

3 cups flour

1 Tbsp baking powder

1 1/2 tsp salt

Set aside.

In a medium bowl, mix on high for 1 minute:

4 eggs

2 1/2 Tbsp sugar

Add to the liquid:

1 cup whole milk

1/4 cup buttermilk

1/2 cup water

1/4 cup vegetable oil

Take the liquid mixture, and add to the dry ingredients.  Mix on medium for 30 seconds, until combined.

Cook on low on your waffle iron for about a minute.  You do not want the waffles to brown.  Cook until “set.”  Then cool on a rack, throw in a freezer bag, and pop into the freezer.


Yield:  10 – 6.5″ waffles


recipe from Top Secret Recipes







Read Full Post »

I was browsing around the Chevy’s website, not-so-secretly begging and pleading that by some miracle I would find a Chevy’s in Indiana.  No such luck.  BUT.  I did find a link to several of their recipes!  

Click here and Enjoy!

Read Full Post »

My friend Cece gave me this recipe (it’s one of her fav’s from Cucina Cucina).  I haven’t tried it yet, but will soon.  Let me know what you think!


1 Tablespoon Butter
1/2 Tablespoon Olive Oil
1 Tablespoon Flour
2 Tablespoons Pine Nuts (I love them)
2 Tablespoons finely diced yellow onion
1/2 cup cream
1/4 – 1/2 cup milk (you could use just milk but increase the amount of flour)
A couple handfuls of spinach roughly chopped
1.5 ounces (1/4 of the log you get at Costco) of Goat Cheese (with another .5 ounce or so reserved)

Pasta of your choice, I like angel hair, but shapes work, spaghetti, whatever your have.

Boil water with salt and olive oil for the pasta.  Once boiling add the pasta and start the sauce, it really only takes about 5 minutes make if everything prepped.

Put the butter and olive oil in a shallow frying pan over medium high heat.  Before butter has completely melted add the pine nuts and onion.  Cook until pine nuts are slightly toasted and onions have turned translucent.  If the butter and/or onions turn a little brown the sauce will still taste good, just won’t be as white.  Add the flour to absorb the majority of the butter and oil and stir to avoid burning and to cook out the floury taste, about 30 seconds or so.  Add the cream slowly and stir to try and avoid lumps.  If the sauce is still too thick start adding milk, again stirring, until it looks like too thin, as it cooks it will thicken up.  Reduce to Medium, to Medium Low heat.  Season with the salt and pepper to taste.  Crumble the goat cheese and add to the sauce stirring occasionally until it is well melted and incorporated.  If the sauce gets too thick you can add more milk.  About two minute before pasta is finished add the chopped spinach to the sauce and stir to coat evenly, it will be cooked, but not soggy.

Drain pasta, add sauce to pasta and stir to coat evenly and serve with the extra goat cheese served on top.


  • With Chicken.  I cook boneless skinless breasts on the george forman with olive oil and garlic and then chop it up and put it on top or stir it in, or even on the side.  
  • With Broccoli.  I add chopped broccoli (as much as you want to eat) the last two or three minutes to the pasta as it is cooking.
  • With Gorgonzola Cheese.  Instead of goat cheese.  It can be a bit overpowering, it has a more earthy taste and changes things up a bit.
  • With Parmesan cheese.  Presto you just made a Alfredo sauce
  • With Cheddar Cheese.  Home Made Mac n Cheese
  • With a combo…try Gorgonzola with a little parm and cheddar with chicken and broccoli and cauliflower, its yummy.

The sauce is also good in small quantities over roasted vegetables (butternut squash, zucchini, carrots, etc).

adapted from Cucina Cucina via Island Time Kayaking

Read Full Post »

for vegetables and seafood

1/4 cup chopped onion

1/4 cup soy sauce

1 clove garlic, minced

1/2 ounce gingerroot (a nickel-size slice), peeled & chopped

juice of 1/2 lemon (2 Tbsp)

1/2 tsp sugar

1/4 tsp white vinegar

*Combine all of the ingredients in a blender and blend on low speed for 30 seconds or until the gingerroot and garlic have been pureed.  Chill before serving.

My review: ?

I didn’t make this one, but I’m sure it’s probably just as delicious as the mustard sauce!

Read Full Post »

…use this sauce to dip foods in – like the Hibachi Chicken.  This sauce will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time.

1/4 cup soy sauce

1/4 cup water

2 tsp Oriental mustard

2 tsp heavy cream

1/2 tsp garlic powder

*Combine all of the ingredients in a small bowl and mix until well combined.  Chill before serving.

(Makes 2/3 cup)

My review: *****
Easy and delicious, it really made the chicken just fabulous!  It could have been a bit more spicy, so I’ll probaby use a little more Oriental mustard next time.

Read Full Post »