Macaroni Grill Chicken Milanese Copycat Recipe

I love the Chicken Milanese at Macaroni Grill so I had to figure out a way to make a copycat version of it!  This is pretty darn close.  I love this mix of the zippy lemon butter sauce and sweet balsamic glaze.  It's delicious served with a salad of baby greens and/or baby arugala with tomato, fresh basil, and a little fresh parmesan and then balsamic glaze over the salad as well.  This recipe will make 10-12 chicken tenders.

Chicken
10-12 chicken tenders
2 eggs
3 Tbsp. milk
Italian breadcrumbs
2 Tbsp. grated parmesan (optional)
Butter or olive oil
Balsamic Glaze

Pound the chicken tenders between two pieces of plastic wrap until it's about 1/4" thick.  With a fork, whisk together the eggs and milk.  Heat a large frying pan over medium to medium high heat.  Add 2 Tbsp. of either butter or olive oil to the hot pan just before adding the chicken to it.  Get out two shallow bowls or pie tins.  Add the egg mixture to one and fill the other with 1 to 1 1/2 c. Italian breadcrumbs.  Dredge the chicken in the egg mixture then in the breadcrumbs.  Brown the chicken well on both sides until well browned and cooked through.  Transfer the chicken to a glass dish in the oven and keep the oven on warm.  This will keep it warm while you finish all the chicken and the sauce.  While chicken is browning, cook the lemon butter sauce.

Lemon Butter Sauce
2 oz. lemon juice
1 oz. white cooking wine
2 oz. heavy cream
1/2 clove garlic
2 sticks butter (1/2 lb)
salt and pepper

Heat the lemon juice and white wine over medium heat.  Bring to a boil and reduce it by a third.  Add cream and 1/2 clove of garlic.  Simmer until it thickens about 3-4 minutes.  Slowly add the butter in pieces until it is completely incorporated.  Add salt and pepper to taste.  Remove from heat but keep it warm until you serve it (which should be right away).

SERVING IT
To serve the chicken, place 2 chicken tenders on your plate.  Then add 1-2 Tbsp. of the lemon butter sauce over it.  Then lightly drizzle the balsamic glaze over it.  Eat immediately!

This would also be good with just a little pasta or risotto and the above mentioned salad served with it.  Mmmm!

Cafe Rio Sweet Pork Barbacoa

Ingredients

• 3 pounds pork (we use boneless pork rib meat)
• 3 cans Coca Cola Classic (NOT diet)
• 1 tsp. cumin
• 1 - 2 cloves minced garlic
• 1/2 (10oz) can red enchilada sauce (I use Old El Paso brand, mild spiciness but any will work)
• 1 c. brown sugar
• 1 tsp. dry mustard
• 1 can (7 oz) Chipotle chiles in adobo sauce, drain half the adobo sauce off the chiles and use the sauce in the recipe (if you add the chiles it will be SUPER SPICY)
• 1 jar mild chunky salsa

Instructions

• Put the pork in crock pot, cover 1/2 way with water and cook on low about 8 hours or 12 hours if you have a larger roast.  I start mine at about midnight and then go to the next step first thing in the morning.
• Drain off the liquid and any fat.
• To make marinade, in a bowl or blender mix cumin, garlic, enchilada sauce, brown sugar, dry mustard, and adobo sauce.
• To the pork you will add 2 cans of coke, marinade, and 1 can chunky salsa in crock pot on high for about 3-4 hours (or until it shreds easily) or on low for 8 hours. Shred pork.
• If it looks too thick or isn't sweet enough, add more Coke little by little or more brown sugar in 1/4 c. increments.

Cafe Rio Cilantro Ranch Dressing

Ingredients

• 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
• 1 c. mayonnaise
• 1 c. buttermilk
• 2 tomatillos, remove husk, diced
• 1/2  to 3/4 bunch of fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Instructions

• Mix all ingredients together in the blender. That's it!

Cafe Rio Sweet Pork Barbacoa Salad

Ingredients

• 6 large Tortillas (we like the raw ones from Costco that you cook yourself)
• Shredded cheese, Mexican blend
• Cafe Rio Rice 
• Cafe Rio Black Beans
• Cafe Rio Sweet Pork
• Lettuce (NOT iceberg, use leafy green or Romaine or a mix of them)
• Diced tomato, onion, and cilantro (pico de gallo)
• Guacamole
• Sour cream
• Tortilla Strips or crumbled tortilla chips
• Cotija cheese, crumbled (or you can use Parmesan)
• Cafe Rio Cilantro Ranch
• OR Cilantro Lime Vinaigrette 

Instructions

• Here is how we put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED) and sour cream. Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch or vinaigrette dressing and there you have it! (makes about 6 salads)

Cafe Rio's Cilantro-Lime Rice and Seasoned Black Beans

Cafe Rio's Cilantro-Lime Rice

• 1 c. uncooked rice (long-grain, white rice)
• 1 tsp. butter or margarine
• 2 cloves garlic, minced or crushed
• 1 tsp. freshly squeezed lime juice
• 1 can (15 oz) chicken broth
• 1 cup water
• 1 Tbsp. freshly squeezed lime juice
• 2 tsp. sugar
• 3 tablespoons fresh chopped cilantro

Instructions

• In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Cafe Rio's Seasoned Black Beans

• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1 can black beans, rinsed and drained
• 1 1/3 c. tomato juice
• 1/2 tsp. salt
• 2 Tbsp. fresh chopped cilantro

Instructions

• In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Krista's Steel Cut Oats

Krista and Patrick when Patrick got home from his mission and Krista surprised everyone by appearing at the airport.

1 C steel cut oats

4 1/2 C water

1/2 t. salt

1 t. vanilla

1 t. apple pie spice (or cinnamon, cloves, nutmeg)

1/2 C dried chopped fruit (raisins, apples)

2 T maple syrup

Cook in crock pot on low overnight (7-9 hrs.)                                            OR

Cook in rice cooker for abt an hour.

Mom's Prune Cake

"I have made this recipe since the early days of our marriage and it’s a favorite of Dad’s." - Tauna

1 C sugar                                   1/3 t. cloves

1 3/4 C flour                              7 1/2--8 oz. baby prunes

1 C oil                                            (3 jars)

2 t. baking powder                      2 eggs

1 t. soda                                     1/2 C nuts

1/2 t. salt  

                                                                    

Put dry ingredients in a bowl.  Make a well in center.  Pour in prunes, oil, and eggs, and mix well.  Add nuts and bake in 9x13 pan at 350 for 35-40 mins.