Chili's: Awesome Blossom

Prep Time: 10 minutes
Cook Time: 3 minutes
Yields: 2 servings






INGREDIENTS
1 Onion
2 1/2 C. Flour
2 tsp McCormick Seasoned Salt
1/2 tsp. Coarsely Ground Pepper
1/4 tsp. Garlic Powder
1 C. Butter Milk

For Sauce:
1/2 C. Sour Cream
2 Tbsp. Ketchup
1/2 tsp. McCormick Seasoned Salt
1/8 tsp. Red Pepper
1 1/2 tsp. Fresh Horseradish
1/4 tsp. Paprika



DIRECTIONS
1.) Mix all dry ingredients together. Onion may be sliced like a blossom by cutting the top 1/4 off, the top has the stem. Then peel and be very careful to leave the root intact. Carefully slice from the top of the onion down but stop about 1/2" before you get to the root, taking care not to cut through the root. Slice the rest of the onion like a pie into many servings.

2.) When complete soak onion in cold ice water for 1/2 hr. so the onion's petals will start to open up and bloom. Drain onion and dip in flour mixture and dust well.

3.) Dip onion then in buttermilk and back in flour mixture. Place in hot oil and fry until golden. Oil should cover onion. When done drain well and place on plate and cut center out of onion so the petals may easily be removed.

4.) Dipping Sauce: Mix all together and serve in the middle of the onion blossom. Garnish with paprika and just a dash of red pepper.

Panera Bread: Balsamic Vinaigrette

Make about 4 1/2 cups

Ingredients:
1 cup balsamic vinegar
2 tablespoons fresh basil, chiffonade*
2 tablespoon fresh tarragon, chiffonade*
2 tablespoons fresh oregano, finely chopped
2 tablespoons fresh chives, finely chopped
2 garlic cloves, minced
Salt and pepper, to taste
3 cups extra-virgin olive oil

Directions:
Combine all ingredients in a medium mixing bowl except olive oil. Mix well with a wire whisk, and then slowly pour in the olive oil wile continuing to whist to form an emulsion.

Note* Chiffonade is a cooking technique in which herbs or leafy greens are cut into long thin slices.

Panera Bread: Tuscan Chicken Sandwich

Serves 1

Ingredients:
2 tablespoons Panera Bread Balsamic Vinaigrette (see Recipes: Spreads)
1/2 loaf rosemary Focaccia Bread, cut horizontally
1 cup mixed field greens, loosely packed
3-4 slices vine-ripened tomatoes
3/4 slices red onion
3 ounces boneless, skinless chick breast, grilled and sliced thinly
1 tablespoon mayonnaise
1 Tablespoon Basel Pesto

Directions:
1.) Spread balsamic vinaigrette in a thin layer over one side of one bread slice to cover end to end. On top of the vinaigrette, layer greens, tomato, onion, and chicken. Combine mayonnaise and pesto in a small owl. Spread pesto mixture on remaining slice of bread. Top Sandwich. Serve.

Panera Bread: Asiago Bagel Breakfast Bake

Serves 8-10
Prep Time: 10 minutes
Bake Time: 1 hour
Note* The dish should be assembled the night before you plan to bake it.


Ingredients:
8 large eggs
1/4 teaspoon salt
2 cups whole milk
1 tablespoon fresh tarragon, chopped, or 1/2 teaspoon dried
1/4 teaspoon paprika
Freshly ground black pepper, to taste
6 ounces monterey jack cheese, grated
6 ounces asiago cheese, grated
4 asiago cheese bagels or plain bagels

Direcitons:
1.) In a large mixing bowl, beat together the eggs, salt, milk, tarragon, and paprika. Season with pepper. Mix the grated cheeses together in a bowl. Cut the bagels into bite-size pieces. Grease a 2 quart souffle or casserole dish. Starting with the bagel pieces, alternately layer bagel pieces and grated cheese into the dish. Pour the egg mixture evenly over everything, cover the dish and refrigerate overnight.

2.) Preheat oven to 350 degrees F. Bake, uncovered, for 1 hour, until top is golden brown

Panera Bread: Kalamata Olive Bread

Makes 2 loaves
Prep Time: 10 Minutes
Inactive Time: 1 hour and 30 Minutes
Bake Time: 30 Minutes



Ingredients:
Starter:
1 cup warm water (95-105 degrees F)
2 teaspoons fresh yeast
1 cup all-purpose flour

Dough:
2/3 cup warm water
3 Tablespoons honey
4 teaspoons yeast
1/4 + 1 teaspoon vegetable shortening
4 3/4 cups all-purpose flour
1 tablespoon salt
Starter
1 3/4 cups kalamata olives, pitted

Directions:
1.) For the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.

2.) For the dough, combine the water, honey, and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter, and olives. mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm,damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400 degrees F.

3.) Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth, and proof at room temperature for 30 minutes.

4.) Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are deep golden brown and the middle of the loaves is 190-200 degrees F.

5.) Remove the bread from the oven and cool for 30 minutes.

Panera Bread: Focaccia Bread

Makes 2 Loves
Prep Time: 10 Minutes
Inactive Time: 1 hour 30 minutes
Bake Time: 25 Minutes

Ingredients:
2 cups warm water (95-105 degrees F)
4 teaspoons fresh yeast
1/2 cup extra-virgin olive oil
3 cups all-purpose flour
1 cup dried potato buds
2 teaspoons salt
1 Tablespoon died rosemary or basil

Directions:
1.) Combine water and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the oil, flour, potato buds, salt and rosemary. Mix on low speed until all of the ingredients are incorporated and the dough becomes smooth in consistency (about 5 minutes). Pour half of the dough (it will be very wet) into a 9 x 6 x 1 inch aluminum foil pan sprayed with cooking spray. With your fingers, spread the dough out evenly in the pan, and brush the top with extra-virgin olive oil Preheat the oven to 400 degrees F and proof in a warm location for 1 hour and 30 minutes.

2.) Bake for 25 minutes, or until the crust is a deep golden brown and the middle of the loaf is 190-200 degrees F. Remove the bread from the oven and from the pan and place on a cooling rack for 30 minutes.

Panera Bread: Country White Bread

Makes 2 Loaves

Prep Time: 20 Minutes

Inactive Time: 1 hour 30 minutes

Bake Time: 30 to 40 Minutes

Ingredients:

Starter:

1 cup warm water (95-105 degrees F)

2 teaspoons fresh yeast

1 cup all-purpose flour

Dough:

3/4 cup warm water (95-105 degrees F)

3 tablespoons honey

4 teaspoons fresh yeast

1/4 cup + 1 teaspoon vegetable shortening

4 3/4 cups all-purpose flour

1 tablespoon salt

Starter

Directions:

1.) To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.

2.) For the dough, combine the water, honey, and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour salt, and fermented starter. Mix on low speed until the dough is fully develop. Remove the dough from the mixing bowl.

3.) Divide the dough into 2 pieces, roughly 22 ounces each. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400 degrees F.

4.) Form the dough into loaves, cover with a warm, damp cloth, and proof at room temperature for 30 minutes.

5.) Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, or until the crusts are a deep golden brown and the middle of the loves is 190-200 degrees F.

6.) Remove the bread from the oven and place on a cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bred from the pans before cooling.

Cinnamon Crepes

Prep Time:1 hour

Total Time: 1hour, 35 minutes

Yeilds: 4 Servings

INGREDIENTS

2 large eggs

1 tablespoon light brown sugar

3 tablespoons groun cinnamon

1 1/2 cups lowfat milk

2 teaspoons canola oil

3/4 cup all-purpose flour

3/4 cup whole-wheat flour

cooking spray

1 cup lowfat vanilla yogurt

1 1/2 cups fozen unsweetened berries, thawed

Powdered sugar (optional)

INSTRUCTIONS

1.) Blend eggs, brown sugar, cinnamon, milk, and oil in a blender on a low setting.

2.) Slowly add flours 1/2 cup at a time, stopping to scrape down the sides of the blender if necessary. When the batter is the consistency of heavy cream, pour into a bowl an refrigerate for 45 minutes.

3.) Coat an 8-inch nonstick skillet with cooking spray and place over medium-high heat. Add 1/4 cup batter to the pan. using the tip of a spatula, quickly spread o form a 6-inch circle.

4.) Cook crepe for 30 seconds or until lightly browned and crispy on the edges. Carefully flip with spatula. Cook 30 seconds more until second side is lightly browned. Repeat7times with the rest of the batter, respraying the pan between each crepe.

5.) Spread 2 tablespoons yogurt on each crepe, then add 3 tablespoons berries. Roll up and serve with powdered sugar if desired.

Apple Pecan Cheesecake

Prep: 20 Minutes

Cook Time: 1 hr. 5 minutes

Yeilds: 16 servings

INGEDIENTS:
1 1/2 cups Honey Maid graham cracker crumbs

1/4 cup butter, melted

1 1/2 cups plus 2 Tbsp. packed brown sugar, divided 2 tbsp. brown sugar

4 pkg. (8 ounce) PHILADELPHIA cream cheese, softened

1 tsp. vanilla

1 cup sour cream

4 eggs

4 cups chopped peeled apples (about 3)

3/4 cup chopped pecans

1 tsp. ground cinnamon

INSTRUCTIONS:

1.) Heat oven to 325 Degrees F. Line 13x9 inch pn with foil. Mix crumbs, butter and 2 TBSP. sugar; press into bottom of pan. Bake 10 min.

2.) Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

3.) Mix remained 1/2 sugar, apples, pecans and cinnamon; spoon over batter.

4.) Bake 1 hr to 1 hr. 5 min.. Cool. Refrigerate 4 hours. Use foil to lift cheescake from pan before cutting to serve