Cheesecake Factory Recipes you can make from home! YUM!

*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

*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

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

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.

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.

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).

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.

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

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.

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.

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.

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.

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.