Olana's Decadent Chocolate Brownie Shake

This Chocolate shake is absolutely un-believable!

You will need:

6 scoops chocolate ice cream

3 tablespoons chocolate fondue (see recipe below)

1 1/2 cups milk

1/4 cup brownies

1/2 cup whipped cream

2 tablespoon chocolate chips

CHOCOLATE FONDUE

2 ounces(1/4 cup) heavy cream

3 ounce chopped dark chocolate

1 teaspoon sugar

Pinch salt

Directions

For fondue: Bring heavy cream and sugar to a boil in a saucepan. Pour over dark chocolate and salt. Whisk to combine.

Blend icecream, fondue, milk and brownies in a blender until smooth. Pour into chilled glasses and top with whipped cream and chocolate chips.

King's Hawaiian Bakery's Baked French Toast

You do most of the leg work the night before so the bread and apples can really soak up the flavors. In the morning, simply pop them in the oven and prepare the luscious caramel sauce to ladle over all.

Ingredients:
1 loaf of cinnamon raisin bread
6 eggs
1 1/2 cups skim milk
1/3 cup white sugar
1 tablespoon vanilla extract
6 apple- peeled, cored and sliced
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoon white sugar
1/2 cup white sugar
1/4 cup all purpose flour
1/2 cup margarine melted
1/2 cup brown sugar
1/2 cup skim milk
2 teaspoons vanilla extract

Directions:
Place bread slices as single layer on bottom of lightly greased 9x13 in baking pan. In large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.

Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.

In morning, preheat oven to 350 degrees

Bake toast in preheated oven until golden brown, about 1 hour.  Meanwhile combine 1/2 cup white sugar, flour and margarine. Stir in brown sugar, 1/2 cup skim milk , and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve french toast hot with warm sauce.

Lucky Chicken's Amaazing Spanish Chicken

Ingredients:

chicken (legs and thighs) cut up with skins 8-10 pieces

1/2 bell pepper diced

1/2 can petite diced tomato

2-3 jalapenos diced

1/2 onion diced

1/2 teaspoon ground cumin powder

1 clove of garlic, minced

1 jar of pace picante salsa-hot

How To Make:

Take chicken with skins and place in greased dish, season with salt, pepper, meat tenderizer

Add 1 cup of water to the pan and bake at 350 for one hour. Bake skin side up.

After 45 minutes take foil off chicken and leave in oven. Take a saute pan and heat about 1/4 c oil. When hot add diced onions, garlic, bell pepper, and chillies and turn heat down to saute gently till soft(but not brown) . Add 1/2 can of diced tomatoes, turn heat up to about medium. Add the jar of Pace, add salt and pepper to taste, 1/4-1/2 teaspoon chilli powder, 1/2 teaspoon cumin powder and stir.

In the chicken pan you should have juice at the bottom of the pan. Take a cup of that juice and add it to the tomato mixture. Turn heat up to medium high and cook until bubbly, mixing constantly. This whole process should take only 10 minutes.

Take the pan of sauce and pour directly over the chicken in the oven. Shake the pan slightly so the sauce mixes in with the chicken juice.

Turn oven up to 415 degrees and cook all together for 20 minutes. Watch closely for skin to get a little crispy on the chicken. Serve with plain rice or spanish rice or tortillas.

Secret Fusion Recipes version of Macaroni Grill Penne Rustica

Secret Fusion Penne Rustica

My husband and I have been going to this restaurant ever since we were married. Their most popular dish the 'Penne Rustica' is what kept us coming back, until I finally learned how to make it myself. This pasta dish consists of barbeque grilled shrimp and chicken with smoked prosciutto immersed in a creamy cheese sauce. You can use regular prosciutto cut 1/8 inch thick or turkey bacon which is lower in fat. This dish is best served piping hot straight out of the oven with the top baked to a lovely brown crispness that is almost crunchy.



Dish ingredients

• 1 pound penne rigate pasta, cooked
  
• 1 dozen fresh medium shrimp, peeled and deveined
  
• 2 skinless chicken breast fillets
  
• 1/2 cup thick sliced prosciutto or turkey bacon, chopped
  

Creamy Cheese Sauce

• 3 tablespoons butter
• 2 tablespoons freshly minced garlic
• 3 tablespoons grape juice
• 1 tablespoon vinegar
• 2 cups heavy whipping cream
• 1 cup grated Parmesan cheese
• 1/2 cup milk
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon Grey Poupon Dijon mustard
• 2 teaspoon fresh rosemary minced
• 1/2 teaspoon salt
• 1/2 teaspoon fresh thyme minced
• 1/4 teaspoon ground cayenne pepper

Topping

• 3 tablespoon grated parmesan cheese
• 1 1/2 teaspoons paprika

Garnish

• 1 dozen or so sliced pimentos
• 1 couple of rosemary sprigs

What to do

1. Heat barbeque grill to high
2. Prepare creamy cheese sauce by melting3 tablespoons of butter in a medium saucepan over medium/low heat. Add garlic and cook for about 5 minutes. Be sure not to over cook and over brown the garlic by continually mixing. Add the grape juice and vinegar(to lessen the sweetness of the grape juice). Cook for another 5 minutes. Add the remaining ingredients for the sauce and mix well until smooth.  Bring mixture to a simmer and keep it there for up 10 minutes or until thick. Cover and remove from heat.
3. Cook penne pasta following directions on package. You want the pasta cooked, but not too mushy(al dente). Drain pasta and set aside for later.
4. Using a tenderizer or mallet, pound your chicken breasts until they are uniformly thick. Rub chicken with olive oil and a bit of salt a pepper. Add shrimp on skewers and rub them with oil, salt, and pepper
5. Grill chicken about 5 minutes per side. Grill shrimp about 2 minutes per side. Slice cooked chicken into strips.
6. Now for the grand finale. Preheat oven to 500 degrees F.  In a large shallow baking dish or a 13x9-inch glass baking dish, add 3 cups of pasta, 1/3 of the chicken, a few shrimp, and 2 tablespoons of the prosciutto. Pour 3/4  cup of creamy cheese sauce and toss to coat. Mix 3 tablespoons of grated Parmesan cheese with 1 1/2 teaspoon paprika. Sprinkle about 1 tablespoon of this mixture over the top. Repeat this using another baking dish until all the pasta, chicken, and shrimp are used up. Bake the dishes for 10- 12 minutes, or until tops begin to brown. Arrange pimentos on top and stick a sprig of rosemary in center and serve.