Cheesecake Factory Recipes you can make from home! YUM!


If you are like me and are totally missing your Cheesecake Factory fix right now, have no fear! The Cheesecake Factory has just released some of their most famous Cheesecake Factory Recipes for you to make at home! You can find a ton of your favorite menu item recipes here, so check it out! Plus, take a look at all of the other delicious Restaurant Recipes we have curated for you to enjoy!

cheesecake factory recipes

Cheesecake Factory Recipes

Want to make some of your favorite Cheesecake Factory meals at home?! I’m totally missing some of my favorite meals from there so this list of recipes has been a life-saver! Check out all 19 of these recipes released from the restaurant itself and let us know how your version turns out!

19 of the most delicious Cheesecake Factory Recipes…

ALMOND-CRUSTED SALMON SALAD

INGREDIENTS
  • 2 oz. Canola Oil
  • 4 ea. Salmon Portions (4 oz. ea.)
  • 1/2 tsp. Kosher salt
  • 1/8 tsp. Black pepper, ground
  • 10 oz. Kale, sliced
  • 2 oz. Lemon dressing
  • 2 ea. Avocados, peeled, pitted and cut into 1/2” pieces
  • 8 oz. Quinoa, cooked
  • 4 oz. Brussels Sprouts, sliced 1/8”
  • 2 oz. Arugula
  • 4 oz. Cranberries, dried
  • 8 oz. Balsamic Vinaigrette*
  • 2 Tbls. Garlic Aioli*
  • 2 oz. Almond Crust
  • 1 oz. Radishes, thinly sliced (24 slices)
  • Lemon Zest

INSTRUCTIONS

  1. Heat the canola oil in a large non-stick, oven-safe sauté pan set over medium-high heat.
  2. Season both sides of the fish with salt and pepper and carefully place into the pan. Cook for approximately 1 minute or until the fish is lightly seared. Flip the fish over and cook for another minute. Remove the fish from the sauté pan and transfer into a baking dish. Place the fish into a preheated oven set at 350°F and cook for another 5 minutes or until done.
  3. While the fish is cooking place the sliced kale into a mixing bowl. Ladle the lemon dressing into the bowl and aggressively toss and “massage” the ingredients together.
  4. Add the avocado, quinoa, Brussels sprouts, arugula and dried cranberries into the bowl.
  5. Season with salt and pepper. Ladle the Balsamic vinaigrette into the bowl and gently toss all of the ingredients together.
  6. Place equal amounts of the salad mix into four serving bowls.
  7. Remove the fish from the oven and spread equal amounts of garlic aioli over piece. Sprinkle equal amounts of the almond crust over each piece of fish. Place the fish back into the oven for 30 seconds to warm the crust.
  8. Place the fish on top of each salad. Place the sliced radishes evenly over the salad.
  9. Sprinkle the lemon zest evenly over the salad and salmon.

*These items are readily available at most major supermarkets and specialty stores. Personal recipes may also be used.

CAJUN JAMBALAYA PASTA

INGREDIENTS

  • 2 fz. Olive Oil
  • 1 lb. Boneless/Skinless Chicken Breasts, cut into 1″ pieces
  • 2 Tbls. Cajun Spice Blend
  • 4 oz. Red, Yellow, Green Peppers, cut into thin strips
  • 4 oz. Red Onions, cut into thin strips
  • 6 oz. Shrimp (shells, tails, and veins removed)
  • 1 Tbl. Blanched Garlic, minced
  • 2 tsps. Cajun Spice Blend
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Ground Black Pepper
  • 4 oz. Roma Tomatoes, diced 1″ pieces
  • 1-1/2 cups Spicy Chicken-Seafood Broth
  • 1 Tbl. Chopped Parsley
  • 1 lb. Linguini Pasta (fresh)

INSTRUCTIONS

  1. Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice.
  2. Add the chicken into the sauté pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan. Cook until the shrimp are about half done. Add the garlic into the pan. Season all of the ingredients with kosher salt, ground black pepper, and a little more Cajun spice.
  3. Add the diced tomatoes and chicken-seafood broth into the sauté pan. Gently stir the ingredients together. Continue to cook until the chicken and shrimp are done, and the vegetables are tender.
  4. Drop the pasta into boiling salted water, and cook until “al dente.”
  5. Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.

CALIFORNIA GUACAMOLE SALAD

INGREDIENTS

  • 2 oz. Butter Lettuce, stem removed, chopped 1-1/2”
  • 2 oz. Spring Lettuce Mix
  • 2 oz. Romaine Hearts, chopped 1”
  • 2 oz. Grape Tomatoes, cut in half
  • 2 oz. Tortilla Chips, crushed
  • 1 oz. Corn Kernels, fresh
  • 1 oz. Black Beans, cooked
  • 1/2 ea. Avocado, diced ½”
  • 1/4 tsp. Salt
  • 1/8 tsp. Black Pepper
  • 2 oz. Guacamole*
  • 3 fz. Cilantro Dressing*
  • 2 oz. Guacamole*
  • 1 Tbl. Feta Cheese, crumbled
  • 1 tsp. Green Onions, sliced
  • 8 ea. Radish, sliced

INSTRUCTIONS

  1. Place the butter lettuce, spring lettuce, romaine, grape tomatoes, crushed tortilla chips, corn, black beans and avocado into a mixing bowl and season with salt and pepper and toss together.
  2. Place the guacamole and the cilantro dressing into the bowl and toss together.
  3. Mound the salad onto each serving plate.
  4. Scoop guacamole onto each salad and sprinkle the feta cheese, green onions and radishes evenly over each salad.

*Guacamole and Cilantro Dressing are available at most major grocery stores.

CHICKEN BELLAGIO

INGREDIENTS

  • 8 oz. Spaghettini Pasta
  • 1 fz. Canola Oil
  • 2 ea. Boneless, Skinless Chicken Breasts (3 Oz.), Pounded Approximately 6” Wide
  • 1/4 tsp. Kosher Salt
  • 1/8 tsp. Freshly Ground Black Pepper
  • 1 oz. All-Purpose Flour
  • 2 fz. Egg Wash
  • 2 oz. Seasoned Breadcrumbs
  • 3 fz. Parmesan Cream Sauce
  • 1-1/2 fz. Basil Oil
  • 1/2 fz. Chicken Broth
  • 1 tbl. Butter
  • 1/4 oz. Parmesan/Romano Cheese Blend
  • 1/2 tsp. Parsley, Chopped
  • 3/4 oz. Prosciutto, Sliced 1/16”
  • 1/2 oz. Baby Arugula
  • 1/2 tsp. Olive Oil
  • Pinch Kosher Salt
  • Pinch Freshly Ground Black Pepper
  • 1 tsp. Lemon Juice, Freshly Squeezed
  • 1/4 oz. Parmesan/Romano Cheese Blend

INSTRUCTIONS

  1. Drop the pasta into a pot of boiling salted water and cook until “al dente” (approx. 8 mins.)
  2. Season the chicken breasts evenly (one side only) with salt and pepper. Coat the chicken lightly with flour (both sides), shaking off any excess. Dip the chicken into the egg wash, and then coat them evenly (both sides) with the seasoned breadcrumbs. Gently press the breadcrumbs onto the chicken to help “set” the coating.
  3. Ladle the oil onto a flat grill or into a large sauté pan and allow to heat. Carefully place the breaded chicken breasts onto the grill or into the pan and cook until the chicken is crispy and has turned a light, even golden brown. Turn the chicken over and continue to cook until done.
  4. While the chicken and pasta are cooking, ladle the parmesan cream sauce into a small non-stick sauce pot or sauté pan set over medium heat. Allow the sauce to come up to a boil, stirring occasionally to prevent burning. As soon as the sauce begins to boil, remove it from the heat immediately. Set aside and keep warm.
  5. Ladle the basil oil and chicken broth into a large non-stick sauté pan set over medium heat. Cook the sauce ingredients until heated through. Add butter stirring to incorporate. Continue to cook until just heated through. Add the well-drained pasta and cheese to the pan tossing to incorporate.
  6. Mound the pasta onto the center of the serving platter, leaving a 1” open border within the rim. Ladle 2 fz. of the parmesan cream sauce onto the platter and around the pasta.
  7. Place the chicken cutlets on top of the pasta at a slight angle (shingled if necessary). When platted correctly, very little of the pasta will remain visible. Drizzle the remaining parmesan cream sauce randomly over the chicken. Sprinkle the chopped parsley evenly over the chicken and pasta.
  8. Set the prosciutto slices around the top of the chicken forming a fluffy “crown” with an open area left in the center.
  9. Place the arugula into a clean stainless steel mixing bowl. Drizzle the oil into the bowl and over the arugula. Squeeze the lemon wedge over the arugula and season with a little salt and pepper. Add the parm/romano into the bowl. Gently toss the ingredients together to coat the arugula with the dressing. Mound the arugula on top of (centered) the chicken and over the pasta within the open area of the prosciutto “crown”.

CHICKEN TAQUITOS

INGREDIENTS

  • 1 lb. Chicken Breast, cooked, pulled
  • ¼ cup Corn Kernels
  • ¼ cup Green Chile Sauce*
  • ¼ cup Enchilada Sauce*
  • 3 oz. Jack Cheese, grated
  • 3 oz. Cheddar Cheese, grated
  • 2 Tbls. Cream Cheese
  • 1 Tbl. Cilantro, minced
  • 1 tsp. Jalapeños, canned, chopped
  • 1-1/2 tsps. Kosher Salt
  • ½ tsp. Black Pepper
  • Pinch Oregano, dry
  • 10 ea. 6” Corn Tortillas
  • 1 ea. Egg (lightly beaten)
  • 5 ea. Bamboo Skewers 6”
  • As needed Canola Oil, for frying
  • ¼ cup Sour Cream
  • 1 Tbl. Cilantro, minced
  • 1/2 cup Guacamole*
  • 1/2 cup Fresh Salsa*

INSTRUCTIONS

  1. Add enough oil to a heavy bottom straight sided pan to come two inches up the sides. Heat over medium heat to 350℉ on a deep-fry thermometer.
  2. Place the chicken breast, corn, green chile sauce, enchilada sauce, jack cheese, cheddar cheese, cream cheese, cilantro, jalapeños, salt, black pepper and oregano into a mixing bowl and stir to combine.
  3. Quickly fry the stack of tortillas in the oil for 5 seconds to soften the tortillas. Lay the tortillas onto a cutting board. Brush the top edge of each tortilla with egg wash and evenly divide the chicken mix onto each tortilla.
  4. Roll each taquito tightly. Lay two taquitos side by side with the sealed edges facing inwards. Insert a bamboo skewer through the center of two taquitos. Repeat the process with the remaining taquitos
  5. Fry the taquitos until crispy and golden brown (2-1/2 to 3 mins.).
  6. Remove from the fryer and allow to drain on paper towels. Remove the bamboo skewer and cut the taquitos in half.
  7. Drizzle the sour cream over the taquitos.
  8. Sprinkle the cilantro over the taquitos and serve with guacamole and fresh salsa.

*Green Chile Sauce, Enchilada Sauce, Guacamole and Fresh Salsa are available at most major grocery stores.

CHINESE CHICKEN SALAD

INGREDIENTS

  • 8 oz. Iceberg Lettuce, cored and chopped
  • 4 oz. Romaine Lettuce, cored and chopped
  • 4 oz. Red Cabbage, cored and sliced thin
  • 4 oz. Bean Sprouts
  • 2 oz. Green Onions, chopped
  • 8 oz. Poached Chicken, sliced thin
  • 8 oz. Sesame-Plum Dressing (available in fine food markets)
  • 16 ea. Mandarin Orange Segments
  • 4 oz. Crispy Rice Noodles
  • 4 oz. Crispy Won Ton Strips
  • 4 oz. Blue Diamond Slivered Almonds, toasted
  • 2 tsps. Black & White Sesame Seeds
  • 2 ea. Snow Peas, sliced thin

INSTRUCTIONS

  1. Place all of the ingredients into a mixing bowl.
  2. Toss the ingredients together until evenly combined.
  3. Mound the ingredients into a large serving bowls.
  4. Place the mandarin orange segments around the salad.
  5. Top the salad with a little more crispy rice noodles and won tons.
  6. Sprinkle the Blue Diamond slivered almonds and sesame seeds over the salad
  7. Garnish the salad with some thinly sliced snow peas.

CINNAMON ROLL PANCAKES

INGREDIENTS

  • 1-3/4 cups All-Purpose Flour
  • 1 Tbl Baking Powder
  • 1 tsp Kosher Salt
  • 2 cups Buttermilk
  • 2 ea. Eggs
  • 1 tsp. Vanilla
  • 2 Tbls. Vegetable Oil
  • 2 tsps. Vegetable Oil
  • 1 cup Cinnamon Swirl
  • ½ cup Vanilla Icing
  • Powdered Sugar (optional)

INSTRUCTIONS

  1. Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
  2. Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
  3. Add the flour mix into the bowl with the buttermilk. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
  4. Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.
  5. Drizzle equal amounts of cinnamon swirl onto each pancake in a spiral motion.
  6. Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
  7. Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
  8. Place two pancakes onto each serving plate. Drizzle the vanilla icing and sprinkle the powdered sugar over each stack of pancakes.

*Vanilla Icing is available at most major grocery stores.

CRISPY BRUSSELS SPROUTS

INGREDIENTS

  • 6 oz. Brussels Sprouts, washed and drained well
  • 1 oz. Brussels Sprouts Leaves
  • Pinch Coarse Salt
  • 1 slice Bacon, cooked crisp, chopped
  • 1 oz. Maple-Butter Glaze*

INSTRUCTIONS

  1. Carefully remove some of the whole outer leaves from the Brussels sprouts and set aside.
  2. Cut the Brussels sprouts into quarters and fry them until completely cooked, hot throughout and slightly crispy. Remove from the frying oil and allow to drain on paper towels.
  3. Fry the Brussels sprout leaves until crispy. Remove from the frying oil and allow to drain on paper towels. Sprinkle a little coarse salt over the crispy leaves.
  4. Place the quartered Brussels sprouts into a mixing bowl. Add the chopped bacon into the bowl. Drizzle the Maple Butter Glaze evenly over the ingredients and gently toss together. Place onto a serving plate or into a bowl.
  5. Gently mound the crispy Brussels sprout leaves on top of the quartered Brussels sprouts.

*Available in fine food markets. Recipes can also be found in various cookbooks.

FACTORY HUEVOS RANCHEROS

INGREDIENTS

  • 1/2 fz. Vegetable Oil
  • 3 ea. Eggs
  • Pinch Kosher Salt
  • Pinch Ground Black Pepper
  • 1/2 fz. Vegetable Oil
  • 4 ea. Corn Tortillas, 6” thick
  • 2 oz. White Cheddar Cheese, grated
  • 2 fz. Ranchero Sauce (warm)
  • 4 oz. Black Beans (hot)
  • 1/2 oz. White Cheddar Cheese, grated
  • 3/4 fz. Sour Cream
  • 1/4 ea. Avocado
  • 1 oz. Pico de Gallo, drained
  • 1/2 tsp. Cilantro Leaves, finely chopped

INSTRUCTIONS

  1. Heat the vegetable oil in an 8” nonstick sauté pan set over medium high.
  2. Place the 3 eggs into the pan, season with salt and pepper and cook for 1 minute or until the egg whites begin to set on the bottom. Lower the heat and continue to cook the eggs for approximately 2-3 minutes more or until the egg whites are completely set. When cooked correctly the egg whites will be firm to the touch (not runny) with the yolks still clear and very loose.
  3. While the eggs are cooking, ladle the oil onto flat grill (or in a pan) to warm. Place the tortillas onto the oiled flat grill (or into the pan) and cook for approximately 30 seconds. Flip the tortillas over. Sprinkle equal amounts of cheese over two of the tortillas (1 oz. per tortilla). Place one of the remaining two tortillas on top of one with cheese. Place the last tortilla on top of the other tortilla with cheese. Continue to cook for another 30-45 seconds or until the bottom tortilla is slightly crispy and the cheese has begun to melt. Flip the two quesadillas over and cook for another 30-45 seconds or until the cheese has melted completely.
  4. Place the black beans onto a serving platter covering the entire area within the rim.
  5. Place the quesadillas on top of the black beans, slightly shingled at the center point.
  6. Place the eggs on top (centered) of the quesadillas.
  7. Ladle the 2 fz. of the ranchero sauce randomly over and around the eggs (leaving the yolks uncovered) and on top of the quesadillas. It is acceptable for some of tortillas to remain visible after the sauce is ladled on. Sprinkle the cheese over the eggs and tortillas, leaving the egg yolks uncovered.
  8. Drizzle the sour cream over the eggs and cheese.
  9. Slice the avocado twice and place it on top (centered) of the eggs.
  10. Sprinkle the pico de gallo over the center of the avocado. Garnish with chopped cilantro.

GREEN CHILAQUILES WITH CARNITAS AND EGGS

INGREDIENTS

  • 8 oz. Pork Shoulder, cooked, broken into 4 pieces*
  • 2 Tbls. All Purpose Flour
  • 1/4 cup Canola Oil
  • 9 ea. Thick Tortilla Chips
  • 1 cup Salsa Verde*
  • 9 ea. Thick Tortilla Chips
  • 1 Tbl. Butter
  • 1 oz. Poblano Chiles, roasted, peeled, seeded, diced 1/2”
  • 1/2 oz. Roma Tomatoes, diced 1/4”
  • 1/2 Tbl. Cilantro Leaves
  • 1 Tbl. Green Onions, sliced thin
  • 1/4 tsp. Coarse Salt
  • 1/8 tsp. Black Pepper, ground
  • 4 ea. Whole Fresh Eggs, lightly beaten
  • 1/4 oz. Parmesan Cheese, grated

For Garnish:

  • 6 ea. Thick Tortilla Chips
  • 1/2 oz. Roma Tomatoes, diced 1/4”
  • 1 Tbl. Green Onions, sliced thin
  • 1 Tbl. Cilantro Leaves
  • 1/4 oz. Parmesan Cheese, grated
  • 1 Tbl. Sour Cream

INSTRUCTIONS

  1. Dredge the pieces of Braised Pork into the Flour, shaking off any excess.
  2. Place Canola Oil in a large non-stock sauté pan, and pan fry the floured Pork until golden brown and crispy turning frequently to avoid burning (2 mins.). Remove and transfer to a plate lined with a paper towel. Pull the pork into walnut sized pieces set aside and keep warm.
  3. Place the Salsa Verde in a small non-stick sauté pan and warm over medium heat. Pour off half of the sauce and reserve warm.
  4. Crush (by hand) the Tortilla Chips (9 ea.) into 1-1/2″ to 2″ pieces and place in the small non-stick sauté pan with the Salsa Verde. Gently mix together until the Chips are evenly coated and thoroughly heated through (2 mins.) on medium heat.
  5. Place a few Tortilla Chips (9 ea.) into the center of a bowl.
  6. Heat the Butter to a light sizzle in a large non-stick pan set over medium-high heat. Add the Pork, Roasted Poblano Chiles, Roma Tomatoes, Cilantro leaves and Green Onions into the pan, tossing to incorporate.
  7. Season with Salt and Pepper and cook until thoroughly heated through.
  8. Add the beaten Eggs into the pan, stirring to incorporate. Cook until the eggs are lightly scrambled and still very runny on top and around the edges.
  9. Sprinkle the grated Parmesan Cheese into the eggs. Add the hand-crushed Tortilla Chip/Salsa Verde mix into the pan, folding quickly to incorporate.
  10. Layer the Egg Mix into the bowl, mounding it as high as possible on top of the chips.
  11. Ladle the remaining Salsa Verde over the Egg Mix and around the ingredients, covering the open areas within the rim of the bowl.
  12. Place the Tortilla Chips (6 ea.) onto the Egg Mix, allowing some to fall onto the bowl.
  13. Sprinkle the Roma Tomatoes, Green Onions, Cilantro leaves and grated Parmesan Cheese evenly over the Chilaquiles and Chips.
  14. Dollop the Sour Cream on top of the Chilaquiles (centered).

*Many Quality recipes can be found online

KOREAN FRIED CAULIFLOWER

INGREDIENTS

  • 2 cups Cauliflower Florets, cut into 3/4” to 1” pieces
  • 4 tsps. Rice Flour
  • 1/8 tsp. Baking Powder
  • 1/8 tsp. Coarse Salt
  • Pinch Black Pepper, ground
  • 1/2 cup Rice Flour Batter*
  • 1/2 cup Korean Chile Sauce
  • 1/2 tsp. Green Onions, sliced 1/8”
  • 1/8 tsp. Lime zest, minced
  • 1/8 tsp. Black/White Sesame Seeds
  • 1 wedge Lime, wedge
  • 2 fz. Ranch Dressing*

INSTRUCTIONS

  1. Place the cauliflower pieces, rice flour, baking powder, salt and pepper (pinch) into a small mixing bowl and toss to incorporate. Do not discard any excess flour.
  2. Ladle the rice flour batter into the bowl and fold to incorporate.
  3. Fry the cauliflower pieces at 350 degrees until golden brown and crispy (approx. 4 mins.). Drain over the fryer and transfer to a plate lined with paper towels.
  4. Heat the Korean chile sauce in a non-stick sauté pan set over medium heat and bring to a simmer.
  5. Add the cauliflower into the pan, tossing to incorporate.
  6. Mound the cauliflower into a bowl.
  7. Sprinkle the green onion, lime zest and sesame seeds evenly over the cauliflower.
  8. Sprinkle the lime zest evenly over the cauliflower.
  9. Ladle the ranch dressing into a small dish and serve on the side with the lime wedge.

*Many Quality recipes can be found online


KOREAN CHILE SAUCE

Yield: 1-1/2 cups

INGREDIENTS

  • 1/2 cup Kalbi Sauce*
  • 1/4 cup Honey
  • 2 Tbls. Kecap Manis
  • 3 Tbls. Korean Chile Paste (Gochujang)
  • 1 Tbl. Garlic, minced
  • 1 Tbl. Ginger, peeled, minced
  • 1 Tbl. Granulated Sugar
  • 2 tsps. Apple Cider Vinegar
  • 1/2 tsp. Sesame Oil
  • 1/4 tsp. Sriracha

INSTRUCTIONS

  1. Place all ingredients into a blender and process until incorporated and smooth, scraping the sides occasionally to ensure even blending.
  2. Transfer into a storage container until needed

Shelf Life: 3 days

LEMON-RICOTTA PANCAKES

INGREDIENTS

  • 1-3/4 cups All-Purpose Flour
  • 1 Tbl. Baking Powder
  • 1 tsp. Kosher Salt
  • 1-1/2 cups Buttermilk
  • 2 ea. Eggs
  • 1 tsp. Vanilla
  • 2 Tbls. Vegetable Oil
  • 2 cups Fresh Ricotta Cheese
  • 4 Tbls. Granulated Sugar
  • 2 Tbls. Lemon Zest (minced)
  • 2-1/2 tsps. Vegetable Oil

INSTRUCTIONS

  1. Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
  2. Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
  3. Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined.
  4. Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
  5. Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.
  6. Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
  7. Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.

MEXICAN TORTILLA SALAD

INGREDIENTS

  • 1 ea. Fried Corn Tortilla (6”)
  • 1 ea. Chicken Breast (4 oz.)
  • 1/4 tsp. Kosher Salt
  • 1/8 tsp. Ground Black Pepper
  • 1/2 tsp. Cilantro Dressing*
  • 1/2 oz. Tomatillo Salsa Verde*
  • 1 oz. Black Beans, cooked
  • 3 oz. Romaine Lettuce, sliced, 1/4″
  • 2 oz. Green Cabbage, sliced 1/8”
  • 1 oz. Red Cabbage, sliced 1/8″
  • 1 oz. Baby Lettuce Mix
  • 2 oz. Fresh Corn, grilled
  • 2 Tbls. Cilantro Leaves
  • 1/2 oz. Green Onions, chopped
  • 3 oz. French Mustard Vinaigrette*
  • 1 Tbl. Avocado Cream Sauce** (optional)
  • 1-1/2 tsps. Sour Cream
  • 3 oz. pico de gallo*
  • 1/4 oz. Crispy Tortilla Strips

INSTRUCTIONS

  1. Season the chicken breast (on both sides) with equal amounts of salt and pepper. Place the chicken onto a grill (or into a sauté pan with a little oil) and cook for 2 minutes on each side, or until the chicken is done.
  2. Slice the chicken breast into 1/4” pieces and toss together with a little cilantro dressing.
  3. Ladle a little tomatillo salsa verde into the serving bowl. Place the crispy tortilla into the bowl and on top of the salsa verde. Spoon the black beans onto the tortilla. Place the chicken on top of the tortilla, covering the beans completely.
  4. Place the romaine hearts, sliced green and red cabbages, baby lettuce mix, grilled corn, cilantro leaves and chopped green onions into the mixing bowl. Ladle the French mustard vinaigrette into the mixing bowl and toss all of the ingredients together, until evenly coated with the dressing.
  5. Place the salad mixture on top of the tortilla, mounding it as tall as possible.
  6. Drizzle the avocado cream sauce (optional) and sour cream over the salad.
  7. Sprinkle the pico de gallo around the bottom edge of the salad.
  8. Mound the tortilla strips on top (centered) of the salad.

* These items are available in most supermarkets and fine food stores.
** Popular recipes are readily available on websites and in various cookbooks.

SANTA FE SALAD

INGREDIENTS

  • 4 ea. Chicken Breasts (4 oz. – 6 oz. each), boneless, skinless
  • Salt
  • Black Pepper
  • 4 ea. Whole Corn On The Cob, husks removed
  • 4 ea. Corn Tortilla, cut into thin strips
  • 1 lb. Romaine Lettuce, sliced thin
  • 1/2 lb. Black Beans, cooked, rinsed, drained well
  • 2 cups Southwestern Dressing*
  • 1/2 cup Spicy Peanut Sauce*
  • 4 oz. Monterey Jack Cheese, grated
  • 4 oz. Roma Tomatoes, diced
  • 1/2 oz. Cilantro Leaves

INSTRUCTIONS

  1. Season the chicken breasts with salt and pepper. Place the chicken breasts onto the broiler and cook for 2-3 minutes per side, or until done, hot, juicy, and tender. Slice the chicken into thin strips.
  2. Place the corn onto the broiler and cook until they are lightly grilled all over. Cut the corn kernels off of the cob.
  3. Fry the tortilla strips until they are very crispy.
  4. Place the chicken, corn, tortilla strips, lettuce, and black beans, into a large mixing bowl. Add the Southwestern Dressing and Spicy Peanut Sauce into the mixing bowl.
  5. Toss all of the ingredients together.
  6. Place equal portions of the salad mixture onto the serving dishes.
  7. Sprinkle a little grated jack cheese, diced tomatoes, and cilantro leaves over each salad.

*Available in supermarkets and specialty stores.  Popular recipes are also readily available on websites and in various cookbooks.

TUSCAN CHICKEN

INGREDIENTS

  • 3 ea. Boneless, Skinless Chicken Breasts (3 oz. ea.), slightly pounded
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Ground Black Pepper
  • 1 Tbl. French Mustard Vinaigrette*
  • 4 oz. Grape Tomatoes, cut in half
  • 1/2 oz. Oven Roasted Roma Tomatoes**
  • 1/2 oz. Artichoke Hearts, cut in half
  • 1/2 tsp. Capers, drained, rinsed
  • 1 oz. Balsamic Vinaigrette*
  • 1/8 tsp. Salt
  • 1/16 tsp. Black Pepper
  • 1 oz. Farro, cooked
  • 6 ea. Asparagus Spears, steamed
  • 1/2 Tbl. Basil Infused Olive Oil*

INSTRUCTIONS

  1. Season the chicken (both sides) with kosher salt, and ground black pepper.
  2. Place the chicken onto a clean, hot and lightly oiled “griddle pan” set over medium high heat. Cook the chicken until half done. Flip the chicken over and baste with the French Mustard Vinaigrette and cook until the chicken is done.
  3. Place the oven roasted tomatoes, artichoke hearts, grape tomatoes, and capers into a sauté pan set over medium high heat. Pour the Balsamic Vinaigrette into the pan and season with salt and black pepper. Cook the ingredients for 20-30 seconds.
  4. Mound the cooked farro onto the center of a serving dish.
  5. Place the steamed asparagus spears onto the serving plate around the farro.
  6. Set the chicken breasts onto the serving plate, on top of the farro, and partially covering some of the asparagus.
  7. Sprinkle the warm tomato and artichoke mixture over the chicken.
  8. Drizzle the basil infused oil over the chicken and tomatoes.

*These items are available in most supermarkets and fine food stores.
**Recipes are available in cookbooks and online resources.

VEGAN COBB SALAD

INGREDIENTS

  • 8 oz. Baby Lettuce Mix
  • 4 oz. Butter Lettuce, 1” pieces
  • 3 oz. Balsamic Vinaigrette*
  • 1/2 tsp. Whole-Grain Mustard*
  • 3 oz. Quinoa, cooked
  • 1 Tbl. Marcona Almonds, chopped 1/4”
  • 1 Tbl. Sunflower Seeds
  • 2 tsps. Extra Virgin Olive Oil
  • Pinch Kosher salt
  • Pinch Ground Black Pepper
  • 1 ea. Avocado, 1/2” pieces
  • 4 oz. Cherry Tomatoes, cut in half
  • 3 oz. Garbanzo Beans, cooked
  • 3 oz. Cucumbers, 1/2″ pieces
  • 3 oz. Red Beets, cooked, 1/2” pieces
  • 2 oz. Green Beans, blanched, 1/2” pieces
  • 2 oz. Asparagus, blanched, 1/2” pieces
  • 2 oz. Balsamic Vinaigrette*

INSTRUCTIONS

  1. Place the baby and butter lettuces into a mixing bowl. Combine the balsamic vinaigrette and whole grain mustard. Pour the dressing into the bowl and gently toss the ingredients together. Place equal amounts of the lettuce mixture into two chilled salad bowls.
  2. Place the quinoa, Marcona almonds and sunflower seeds into a clean a mixing bowl. Drizzle the extra virgin olive oil into the bowl and season with salt and pepper. Gently toss ingredients together.
  3. Place equal amounts of the quinoa mixture and all other remaining ingredients side-by-side (in rows) over each salad.
  4. Pour a little more balsamic vinaigrette evenly over each salad.

*Vegan options are available at specialty food stores.

WARM CRAB & ARTICHOKE DIP

INGREDIENTS

  • 1 slice White Bread, minced
  • 3 oz. Cream Cheese
  • 1 cup Heavy Cream
  • 5 oz. Sour Cream
  • 4 oz. Mayonnaise
  • 1/4 tsp. Cayenne Pepper
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Ground Black Pepper
  • 1/4 tsp. Old Bay Seasoning
  • 6 oz. Artichoke Hearts, drained, cut into 3/4” pieces
  • 1/2 lb. Crabcake Mix (personal choice)
  • 1/4 lb. Crab Meat (lump or backfin)
  • 4 slices Sourdough Baguette, sliced 1/2” thick
  • 1/2 fz. Olive Oil
  • 6 oz. Crab and Artichoke Mix
  • 2 tsps. Buttered Breadcrumbs, toasted (personal choice)
  • 1/2 tsp. Parsley, chopped

INSTRUCTIONS

  1. To make the mix, place the minced bread and cream cheese into a mixing bowl. Pour the heavy cream into the bowl and over the other ingredients. Mix the ingredients together evenly combined.
  2. Add the sour cream, mayonnaise, cayenne pepper, salt, pepper and old bay seasoning into the mixing bowl. Stir the ingredients together until evenly combined.
  3. Add the artichoke hearts, crabcake mix and crab meat into the bowl. Gently “fold” into the other ingredients being careful not to break up the large lump pieces of crab.
  4. Transfer to a clean storage container.
  5. Cover, date and store under refrigeration.
  6. Brush each slice of bread evenly on both sides with olive oil. Place the bread onto a flat grill or into a pan set over medium heat and cook until the slices have become crispy and lightly golden.
  7. Heat crab and artichoke dip in sauté pan set over medium heat, stirring frequently until it is warm throughout.
  8. Place the crab and artichoke dip into the small serving bowl. Sprinkle the toasted buttered breadcrumbs evenly over the crab & artichoke dip.
  9. Slice each piece of grilled bread in half at a slight angle.
  10. Place the bowl of crab dip and the grilled bread slices onto a serving platter
  11. Sprinkle chopped parsley over crab dip and bread.

WELLNESS SALAD

INGREDIENTS

  • 3 oz. Kale, washed and sliced thin
  • 2 oz. Blueberries
  • 2 oz. Blueberries
  • 2 oz. Butter Lettuce, inner portions
  • 2 oz. Baby Lettuce Mix
  • 2 oz. Baby Spinach, whole leaf, cleaned
  • 2 oz. Broccoli, blanched or roasted
  • 2 oz. Pears, fresh or grilled, cut, 1/2” to 3/4” pieces
  • 1 oz. Red Onion, sliced thin, soaked, cut into 1” pieces
  • 1 oz. Arugula
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Black Pepper, ground
  • 3 fz. French Mustard Vinaigrette*
  • 1/2 ea. Avocado, peeled, pitted and cut into 1/2” pieces
  • 2 oz. Red Seedless Grapes, cut in half
  • 1 oz. Almonds, slivered, toasted
  • 1Tbl. Sunflower Seeds, toasted

INSTRUCTIONS

  1. Place the sliced kale and blueberries into a mixing bowl.
  2. Ladle the lemon dressing into the bowl aggressively massage and mix the ingredients together. Make sure that all of the blueberries are smashed.
  3. Add the butter lettuce leaves, baby lettuce mix, spinach, broccoli, roasted pears, red onions and arugula into the bowl.
  4. Season the salad with salt and pepper. Ladle the French mustard vinaigrette into the bowl and gently toss all of the ingredients together.
  5. Place equal amounts of the salad mixture into chilled serving bowls.
  6. Sprinkle equal amounts of the avocado, grapes, almonds and sunflower seeds over each salad.

* Your favorite vinaigrette recipe may be used for this salad.

WHITE CHICKEN CHILI

INGREDIENTS

  • 1/4 cup Canola Oil
  • 2 lbs. Chicken Breasts, cut into 3/4″ pieces
  • 1-1/2 tsps. Cumin, ground
  • 1-1/2 tsps. Chili Powder
  • 1-1/2 tsps. Kosher Salt
  • 3/4 tsp. Ground Black Pepper
  • 2 Tbls. Butter
  • 2 Tbls. Canola Oil
  • 3/4 cup Yellow Onions, diced 1/4″
  • 1 Tbl. Garlic, minced
  • 1/2 cup Green Poblano Chiles, roasted, peeled, seeds removed, diced 1/4″
  • 1/2 cup All-Purpose Flour
  • 1 qt. Chicken Stock*
  • 2 Tbls. Salsa Verde*
  • 1-1/2 tsps. Chili Garlic Paste*
  • 1-1/2 tsps. Chipotle Tabasco®*
  • 3/4 tsp. Oregano, dried
  • 3/4 tsp. Brown Sugar
  • 1/4 tsp. Cumin, ground
  • 2 cups Canned White Beans, rinsed & drained
  • 3 Tbls. Sour Cream
  • 2 cups White Rice, cooked
  • 1/4 cup Pico de Gallo*
  • 1/4 cup Green Onions, chopped 1/4”

INSTRUCTIONS

  1. Heat canola oil in a large sauce or soup pot.
  2. Combine the chicken and spices in a mixing bowl.
  3. Add the chicken into the pot. Cook until lightly brown and about 3/4 done.
  4. Remove the chicken from the pot and set aside.
  5. Heat the butter and the additional oil in the pot. Add the onions and cook until tender.
  6. Add the garlic and chiles into the pot. Stir the ingredients together and cook for 30 seconds.
  7. Add the flour into the pot. Stir the ingredients together and cook for about 2 minutes.
  8. Add the chicken stock, a little at a time into the pot and slowly stir the ingredients together until smooth (no lumps of flour remaining).
  9. Add the salsa verde, chili garlic paste, Tabasco®, oregano, brown sugar and cumin into the pot. Allow the mixture to come back up to a simmer and then add the chicken back to the pot. Simmer for 5 minutes then gently stir in the sour cream and white beans.
  10. Serve with white rice and garnish with pico de gallo and green onions.

Let us know which of these Cheesecake Factory Recipes you try and what you liked most! :)


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