Olive Garden Chicken Scampi Recipe

Olive Garden Chicken Scampi Recipe - Oh, Yeah!

Author: Recipes McGee
This recipe is going to knock your socks off! It's the Olive Garden chicken scampi recipe, and you're going to feel like an absolute culinary superstar when you serve this dish!
The recipe looks pretty lengthy, but it's actually quite simple. Angel hair pasta, chicken, veggies, and sauce. Not too complicated, right?
So let's get to it. Here's your Olive Garden Chicken Scampi Recipe!
Olive Garden Chicken Scampi White Sauce:
(You'll want to make this first, as it will be used as one of your ingredients later.)

• Heat 1 tbsp. butter in a non-stick skillet over medium heat; melt completely.
• Add 2 tbsp. flour. Cook 2 minutes on medium. Stir constantly.
• Slowly add 3/4 cup 2% or whole milk, stirring constantly, until a "gravy-like" consistency has been achieved.
• Heat until just before boiling, stirring. Remove from heat and set aside.

Olive Garden Chicken Scampi Ingredients...
Scampi Sauce:

• 1 cup (2 sticks) butter
• 2 tbsp. fresh, crushed garlic
• 2 tbsp. chicken stock
• 3/4 cup dry white wine (chablis or riesling are best)
• 1 cup water
• 1/4 cup white sauce (see recipe above)
• 1 tsp. crushed red pepper
• 2 tbsp. Italian seasoning
• Black pepper, to taste

The Rest:

• 1/2 pkg. angel hair pasta, cooked and drained
• 2 large, boneless & skinless chicken breasts, sliced into desired size tenderloins.
• 1 thinly sliced green bell pepper
• 1 thinly sliced yellow bell pepper
• 1 thinly sliced red bell pepper
• 1/2 red onion (more, if desired), thinly sliced
• Extra virgin olive oil, as needed
• 10 whole garlic cloves (mmmmmmmm!)

Olive Garden Chicken Scampi Directions...
Scampi Sauce:

1. In medium saucepan, melt butter over low heat.
2. Add garlic, Italian seasoning, and crushed red pepper. Saute for 2 minutes.
3. Add wine, water, and chicken stock. Stir until well combined and simmer for 30 minutes, stirring occasionally.
4. Add white sauce and stir until slightly thickened, about 3-5 minutes.

The Rest:

1. Drizzle olive oil into the bottom of a small sautee pan over low heat.
2. When oil is warm, add garlic cloves and cover with lid.
3. Braise garlic for 15-18 minutes on low heat. Garlic should turn out soft and golden.
4. Drizzle olive oil into the bottom of a large saute pan over medium heat.
5. When oil is hot, add chicken tenderloins, turning when 1/4 of the way cooked.
6. When chicken is about half-way cooked, add bell peppers and onions. Saute for 2-3 minutes.
7. Add angel hair pasta, sauce, and garlic cloves. Saute until sauce is heated through and chicken is completely cooked, about 3 minutes.
8. Enjoy!

Article Source: http://www.articlesbase.com/recipes-articles/olive-garden-chicken-scampi-recipe-oh-yeah-1210946.html
About the Author
Recipes McGee has you covered! This recipe is part of my Olive Garden Recipes series. For even more great "copycat" restaurant dishes, go to www.SecretRecipeWorld.com now! You're going to LOVE this!

Beautiful Presentation

Pumpkin Bread Recipe

Pumpkin bread (Photo credit: Wikipedia)

I adore fall. The temps cool down and I actually want to turn on my oven again. This is my favorite pumpkin bread recipe. I love it smeared with cream cheese with my morning coffee.

1 1/2 cups white sugar
1 1/2 cups brown sugar
2 tsp. baking soda
2 tsp. salt
2 1/2 cups flour
2 1/2 cups pumpkin
4 eggs
1 c. vegetable oil
4 tsp. cinnamon
2 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. mace (I often omit this)
1/2 tsp. ground cloves

Preheat oven to 350 degrees. Thoroughly mix all ingredients in a large bowl. Grease and flour three large loaf pans, fill half way. Bake for 60 minutes or until a toothpick comes out clean.

Tarleton Chicken aka Drunken Herb Chicken Recipe

We call this dish Tarleton chicken because it turns out purple and purple is the color of Tarleton State University. Before it was Tarleton chicken, we called it drunken herb chicken. My family enjoys it and I hope you will too!

1 cup red wine
1/4 cup olive oil
1 Tablespoon minced garlic
1/4 cup lemon juice
1 tsp. basil
1 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 to 2 pounds chicken thighs

Preheat oven to 350 degrees.

Grease a large baking dish and arrange chicken in it.

Mix remaining ingredients in a mixing bowl until well blended, then pour over chicken.



Cover and either marinate for awhile or cook immediately.

Cook for an hour or until juices run clear.

Serve over rice.

This recipe is the result of trial and error. You can see from the pictures that the first time around I used thin lemon slices on the chicken instead of lemon juice. It looked great, but the result was incredibly bitter. The lemon juice makes a much better dish.


You can also mix all ingredients in a gallon size freezer bag, then thaw, pour into a pan and bake.

I usually make it in the morning, pour it into the dish, cover and set in the fridge until dinner time.

Cookbook Review: Da Cajn Critter by Pamela D. Lyles

I love reviewing cookbooks and was very excited when asked to review Da Cajun Critter as I love Cajun food! I received my review copy and immediately started flipping through the pages. I can spend ages just reading cookbooks before I ever try any of the recipes. At first glance, this book seemed to be just your normal collection of recipes, with a few Cajun dished thrown in. Then I got to really reading these recipes and realized this is one of those treasures filled with down home cooking, recipes given to you from family and friends. If you need a dish for a pot luck, family reunion, or picnic you are probably going to find a winner in Da Cajun Critter.

Pros:

• I love that the book is spiral bound. This is something I look for when purchasing a cookbook. I just think it makes things easier.
• The recipes are well written and easy to understand. I think even a novice cook would be able top make most of the dishes in the book.
• There is a good variety of different recipes in Da Cajun Critter. I like variety in a cookbook.
• There are no really exotic ingredients in the recipes, so I had no trouble finding the things I needed for these dishes. But, I do live in the South, so this might not be the case in other parts of the country.

Cons:

• There are no photos of the dishes. Photos are very important to me and I feel this is the one thing that would make this book so much better. Sure the recipes sound good, but photos make you want to make that dish right now!
• There are no cooking times listed in the recipes. This is another drawback in my opinion. It is hard to meal plan when you don't know how long you will need to spend in the kitchen.
  

I've made several recipes from the book including Mardi Gras Pork, Milky Way Squares, and Creole Egg Salad. The pork was a taste delight, moist and flavorful. The Milky Way Squares are nothing short of addictive! And the egg salad is one of the best I've ever made. So, yes, I would recommend this cookbook. It is full of recipes that my family really enjoyed.

I was provided a copy of Da Cajun Critter for review purposes. The opinions expressed in this post are my own and have not been reviewed or edited in any way. I received no monetary compensation for this review.

Holiday Lattes Recipes

So, here they are! The wonderful creations from GOT MILK's holiday latte promotion. I adore them. The pumpkin spice is my favorite. Enjoy them this holiday season.

Tres Leches Latte
Hot Latte Recipe

Ingredients:

8 oz. milk 2 tbsp. sweetened condensed milk 2 oz. fresh espresso or strong brewed coffee 4 oz. heavy whipping cream 2 tbsp. powdered sugar To finish: whipped cream and maraschino cherry

Directions:

Combine whipping cream and powdered sugar and whip until they forms stiff peaks.

In a mug, combine freshly brewed espresso and sweetened condensed milk and mix well.

Steam milk and pour on espresso. Top with a scoop of fresh whipped cream and a maraschino cherry.

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Eggnog Latte
Hot Latte Recipe

Ingredients:

6 oz. milk

6 oz. eggnog (store bought works fine)

2 oz. espresso or strong brewed coffee

Directions:

Warm milk and eggnog together by either steaming or warming on stove. Put espresso at bottom of cup and top with eggnog mixture. Enjoy!

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Holiday Frozen Hot Chocolate
Cold Latte Recipe

Ingredients:

8 oz. milk

2 tbsp. powdered non-dairy creamer

3 tbsp. powdered chocolate

(If you don’t have powdered chocolate, you can make your own by combining 2 parts sugar to one part cocoa powder)

16 oz. ice

To finish: whipped cream and sprinkles

Directions:

Combine all ingredients in a blender and blend until smooth and creamy. Pour into a tall glass and top with whipped cream and sprinkles.

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Peppermint Mocha Martini
Cold Latte Recipe

Ingredients:

2 oz. espresso or strong brewed coffee

1 tbsp. chocolate syrup

2 tbsp. crushed peppermints - divided

8 oz. milk

1 cup ice

Directions:

Begin by dipping the rim of your martini glass in water, then dip the rim in 1tbsp. of crushed peppermint. In a martini shaker place your fresh espresso shots, chocolate and peppermint. Stir until chocolate and peppermint are dissolved. Then add milk and ice and shake vigorously. Strain into martini glass and enjoy this refreshing, minty drink!

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Pumpkin Spice Latte
Hot Latte Recipe

Ingredients:

2 oz. espresso or strong brewed coffee

2 tbsp. pumpkin pie mix out of the can

8 oz. milk

Directions:

Combine espresso and pumpkin pie and mix well. The nice thing about the pumpkin pie mix is it already has all the spices needed. If you only have canned pumpkin use 2 tbsp. canned pumpkin and ½ tsp. cinnamon and ½ tsp. nutmeg. Top with warmed milk and enjoy this traditional holiday treat.

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Toffee Mocha
Hot Latte Recipe

Ingredients:

1 crushed toffee

2 oz. espresso or strongly brewed coffee

1 tbsp. chocolate

10 oz. milk

Directions:

Combine espresso and 2/3 toffee bar, stirring until toffee bar is almost completely dissolved. Add chocolate and stir until combined. Top with warmed milk and stir until combined. Top with whipped cream and remaining crushed heath bar.

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

GOT MILK? Holiday Latte Campaign Press Release

TOAST THE HOLIDAYS WITH LATTES

National Barista Champ Shares Recipes on Festive Holiday Drinks

SAN CLEMENTE, Calif., Nov. 9, 2009 – The holidays are just around the corner and Californians are already thinking about how they can make their celebrations unique, not only with the dishes they serve but with the drinks as well. While alcoholic beverages are top of mind during the holidays, two-time National Barista Champion Heather Perry has partnered with GOT MILK? to give drink enthusiasts another option to toasting the holidays with family and friends. Perry’s homemade latte recipes are not only economical compared to ordering drinks from coffee houses. The main ingredient in the lattes, milk, also contains the vitamins and calcium needed for strong bones, muscles, teeth, hair and nails.

“Lattes are flavorful, festive and easy to make,” says the 2007 and 2003 United States Barista Champ. “Serving lattes during the holidays is perfect because they bring comfort to guests as family and friends reminisce on memories of the past year.”

Perry, a California native, says people don’t need to spend hundreds of dollars on an espresso machine to make the perfect latte. She says making a strong brewed coffee with a coffee press or moka pot is all that latte enthusiasts need. Plus, people can easily find the basic latte ingredients such as coffee, chocolate and of course, milk in their kitchens.

Available exclusively on www.gotmilk.com/recipes, Perry shares her favorite holiday latte recipes with Californians which include:

• Pumpkin Spice Latte – A combination of milk, espresso or strong brewed coffee and pumpkin pie mix brings comfort to those who enjoy flavors of nutmeg and cinnamon in their drink.

• Peppermint Mocha Martini – This non-alcoholic beverage is made of milk, espresso or strong brewed coffee and chocolate syrup all shaken in a martini shaker with ice. Dip the rim of a martini glass in crushed peppermint candy and you have an elegant drink to serve to guests.

• Tres Leches Latte – Perry turns a popular Latin cake into a delectable latte. Mix steamed milk, condensed milk, espresso or strong brewed coffee and top with whipped cream, powdered sugar and maraschino cherry for a sweet holiday treat.

• .Holiday Frozen Hot Chocolate – No holiday celebration is complete without a chocolaty drink. This chocolate lover’s dream is made with milk, non-dairy creamer, powdered chocolate and ice all combined together until smooth in a blender and topped with whipped cream and sprinkles.

“Perry's festive, calcium-rich lattes are the perfect way to cap off a holiday celebration or to enjoy as a comforting winter treat,” says Steve James, executive director of the California Milk Processor Board (CMPB), the creator of GOT MILK? “Through her recipes, Perry shows how milk can be part of the season’s festivities with family and friends.”

To learn more about Perry’s holiday latte recipes, visit www.gotmilk.com/recipes.

About Heather Perry

Heather Perry is a two-time United States Barista Champion and a Western Region Champion in 2004, 2005, 2006 and 2007. She has also appeared on many TV shows including “What’s Hot What’s Cool” on the Food Network and BIG on the Discovery Channel where her name was put in the Guinness Book of World Records for building the world’s largest espresso machine. Perry is currently the Director of Training and Consulting at the Coffee Klatch. She also recently established the Heather Perry’s Best Barista Training and General Manages Coffee Klatch’s Southern California coffeehouses. She graduated from Cal Poly Pomona with a degree in International Business and Marketing.

About the CMPB

The California Milk Processor Board was established in 1993 to make milk more competitive and increase milk consumption in California. Awareness of GOT MILK? is over 90% nationally and it is considered one of the most important and successful campaigns in history. GOT MILK? is a federally registered trademark that has been licensed by the national dairy boards since 1995. The CMPB’s Spanish-language campaign began in 1994 using the tagline “Familia, Amor y Leche” (Family, Love and Milk). The TOMA LECHE (Drink Milk) campaign replaced it in 2006, following a growing trend in Hispanic food advertising that uses wit and humor to reach audiences. GOT MILK? gifts and recipes can be viewed at www.gotmilk.com and www.tomaleche.com. The CMPB is funded by all California milk processors and administered by the California Department of Food and Agriculture.