How to Make Olive Garden Seafood Alfredo

For the LOVE – don’t buy jarred Alfredo!!!! It takes about 5 minutes to make homemade Alfredo sauce and it’s so much better! Once you’ve had this copycat Olive Garden recipe – you’ll never go back! Here’s how to make this amazing dish at home:

1. PASTA – Cook pasta according to directions on box. Drain and set aside. (Be sure to salt the water – I forgot and I could tell!)
2. PREP SEAFOOD – Rinse shrimp and scallops and pat dry. Season generously with salt, pepper and Italian seasoning.
3. SAUTE – In a large skillet, add olive oil and 2 tbsp butter over medium high heat. Once butter is melted, add shrimp and scallops and saute for 1-2 min on each side until opaque. Remove from pan and set aside. Lightly cover.
4. ALFREDO – In a saucepan over medium-high heat, Add remaining butter and garlic. Cook for 1 minute, stirring occasionally.
5. WHISK – Lower to medium heat and whisk in flour and quickly add milk, heavy cream, Parmesan and Romano cheese to saucepan and stir frequently until the cheese melts and incorporates into the sauce and it begins to simmer and thicken. Add salt & pepper and whisk to combine. Remove from heat.
6. TOSS – Toss pasta with Alfredo sauce. Top with shrimp and scallops and garnish with Italian seasoning and fresh parsley

Kitchen Tools for the Best Seafood Alfredo

You don’t have to have a Chef’s Kitchen to make restaurant-style Alfredo at home – a couple of good pans and a whisk is all you need! Here’s what I use:

• Rotary Cheese Grater – this is so handy especially for hard cheeses – you’ll be done in less than a minute!
• Silicone Whisk – these are invaluable – no scratching pans and they do the trick!
• Non-stick Skillet – I just got this Caraway skillet and love it! You barely need any oil!

How to Store & Reheat Olive Garden Seafood Alfredo

• Store in an airtight container in the fridge for up to 5 days
• Reheat in the microwave for 60-90 seconds
  • I would recommend taking the shrimp and scallops out of the Alfredo before reheating. They only need 20-30 seconds to reheat. Any more and they will turn into rubber!
• This is not a dish to freeze leftovers – dairy just doesn’t freeze well.

FAQs

• What seafood does Olive Garden use in their Alfredo? Olive Garden uses shrimp (tails off) and sea scallops in this Shrimp & Scallop pasta.
• Can I make Olive Garden Alfredo sauce from scratch? Yes! You can make this homemade Alfredo sauce from scratch in about 5 minutes!
• What’s the difference between sea scallops and bay scallops? Sea scallops are larger and meatier. Bay scallops are very small (1″) and a bit sweeter in flavor.
• Can I use frozen shrimp for Seafood Alfredo? You can – but you’ll need to thaw them first. It’s best to thaw them overnight in the refrigerator.

More Olive Garden Recipes

• Olive Garden Shrimp Scampi Pasta
• Olive Garden Giant Stuffed Shells
• Olive Garden Chicken Tortellini Alfredo

More Seafood Recipes

• Shrimp & Grits
• Air Fryer Sea Scallops
• Red Lobster Crab Alfredo

How to make Cracker Barrel Hashbrown Casserole

This is such a classic side dish – my BFF makes it every holiday morning – and it’s a staple comfort food. It’s also flexible – you can make this copycat hash brown casserole recipe the night before or even make in a crock pot! Here are the basics of making this super simple recipe:

1. Grate butter and cheese – it’s best if they are cold – right out of the fridge. Dice onion in a small dice.
2. In a large bowl, add all ingredients – setting aside 1/4 cup shredded cheese to put on top and stir mixture.
3. Pour potato mixture into casserole dish with nonstick spray. Sprinkle reserved cheese on top of the casserole.
4. Cook at 350º for 50 minutes.

Cooking Tips

1. Want onions softer (no crunch)? Saute in butter for 3-5 minutes until softened before adding to mixture.
2. Want it a little browned on top? Broil on LOW for 3-5 minutes.
3. Want it Loaded? Add crumbled cooked bacon and more cheese on top!
4. Want a Crunchy Topping? Add a sleeve of crushed Ritz crackers to the top and and pour over 3 tbsp melted butter.
5. Want veggies? Throw in a bag of frozen veggies and stir in before you bake.
6. Want to make it a meal? Add leftover chicken (rotisserie!) or diced ham.

Supplies Used

• Baking Dish – I love pretty dishes but finally realized none of them were actually 9×13 so I bought this one! I like it cuz it has a lid for when I take this cheesy hashbrown casserole to family gatherings.
• Rotary Cheese Grater – this is such a handy tool for grating large amounts of cheese (or butter).
• Mixing Bowls – I knew I was using my new Caraway mixing bowls for this – the big one in the set of three is huge!

How to Store & Reheat

• Store in an airtight container in the fridge for up to 5 days
• Reheat in microwave for 45 seconds

Freezer Tips

You can freeze for up to 3 months in an airtight container. Thaw overnight in the refrigerator. If you have a larger amount – it’s best to reheat in the oven at 350º for 30 minutes.

More Potato Recipes

• Sausage Potato Casserole
• Hamburger Hashbrown Casserole
• Cheesy Potatoes and Ham

More Potato Side Dish Recipes

• Cheesy Potato Pancakes
• Chili’s Loaded Mashed Potatoes
• Scalloped Potatoes for 2

More Cracker Barrel Recipes

• Cracker Barrel Hamburger Steak
• Cracker Barrel Chicken Pot Pie

Make it Quicker & Easier

This Chicken Romano copycat recipe is how you’ll make it exactly like Cheesecake Factory – but if you’re looking for some shortcuts – here you go:

• Four Cheese Pasta Sauce – you can use a grocery store four-cheese sauce if you’re looking to save time – but the real thing is easy and quick – and so much tastier!
• Breaded Chicken Filets – hey short cut the whole thing and use frozen breaded chicken filets – they’re not as thin or breaded in cheese – but it’s an option.
• Herbs & Cheeses – doctor up a store-bought sauce with dried basil and oregano while cooking and sprinkle the dish with fresh basil

How to make Cheesecake Factory Chicken Romano

This Chicken Romano recipe actually only takes about 20 minutes to make – but you’re juggling all the plates at the same time – so prep is essential. Have everything laid out and ready to go – get the chicken pounded and dredging stations ready – before you turn on a burner. Let’s get started:

1. PASTA – Cook pasta according to package directions – angel hair only takes about 5 minutes to boil.
2. CHICKEN – Lay chicken breasts on cutting board and lay a sheet of parchment on top of chicken. Pound chicken breasts to even 1/3” thickness – pound lightly and set aside. (If you think it’s thin enough – keep going a little more.) You’ll want four pieces of chicken total.
3. BREADING – In a shallow plate, mix together flour, Romano, Parmesan and salt with a fork. In a small bowl, break an egg and add water. Mix with fork. Set both dishes aside. 
4. SAUCE – In a large saucepan, heat olive oil over medium heat. Add garlic and saute for 1-2 minutes until fragrant. Add tomato puree, sugar, salt, pepper, basil and oregano. Bring to a simmer and simmer for 10 minutes over medium low heat, stirring occasionally.
5. DREDGE – While sauce is simmering and pasta is cooking, dredge chicken in flour/cheese mixture – then dip in egg wash – then flour again.
6. VEGETABLE OIL – Heat oil in hot deep sided skillet – you’ll know it’s hot enough when bubbles form steadily around a wooden utensil dipped into the oil. 
7. FRY CHICKEN – Add breaded chicken to skillet (use tongs and lay AWAY from you) and saute 3-4 minutes total. Turn halfway through.
8. CHEESES – Once the tomato sauce has thickened slightly, add in ricotta, mozzarella, parmesan and Romano cheeses, stirring until cheese is melted.
9. SERVE – Drain pasta and add to sauce, stirring until the pasta is coated. Divide coated pasta and serve next to chicken cutlets. Sprinkle with fresh basil. 

Tools To Make It Just Like Cheesecake Factory

Sometimes your kitchen tools are just as essential as the ingredients – this is one of those times! Here’s what you need to make this copycat Cheesecake Factory recipe:

• Meat Tenderizer – be sure to use the smooth side of the tenderizer for your chicken or it will just disintegrate
• Deep Dish Large Skillet – you need a deep skillet so the oil doesn’t splash out
  • I’m a big fan of these Caraway pans – they are more nonstick than any I’ve used. You can get 10% off with code: foodhussy
• Parchment Paper Sheets – I buy a box of these about once a year – they’re great! You lay this on top of your chicken before you pound it thin. It’s also a great pan-liner for roasting and sheet pan dinners.
• Instant Read Thermometer – be sure your chicken is 160º – these thermometers are essential in a kitchen!

Tips Tricks & FAQs

More Copycat Cheesecake Factory Recipes

• Cheesecake Factory Four Cheese Pasta
• Cheesecake Factory Chicken Costoletta
• Cheesecake Factory Chicken Piccata

More Pasta Sauce Recipes

• Olive Garden Marinara Sauce
• Olive Garden Meat Sauce
• Olive Garden Alfredo Sauce

 COPYCAT SECRETS UNCOVERED!

Don’t miss these tips to be sure your chipotle honey chicken tastes like real Chipotle honey-chipotle chicken – these are the keys to perfection:

• Chipotle Sauce – so this is different than the chipotle PEPPERS in adobo sauce – it’s in the same style of a small can – but it’s just sauce.
  • You can use the peppers and blend them to get sauce – but the sauce is easier to use!
  • Marinate your chicken overnight or more! This gets that chipotle flavor deep in the meat!
  • Don’t skimp on the honey – that’s what gives it the sweet/spicy balance!
• Chicken Thighs – this is why Chipotle chicken is so juicy because they’re using chicken thighs which are more tender than chicken breast
  • TIP: Be sure to chop the chicken after you cook it! This ensures the chicken stays juicy while cooking.
• Caraway Fry Pan – High heat is what gives the chicken a hint of a char just like Chipotle.
  • Turn your stove up so the pan is HOT – I love this pan because the honey won’t stick.
  • You can also use a Blackstone because it gets so hot and is similar to the restaurant cooktop.

How to build your own Chipotle Bowl

Ok – everybody has their standard Chipotle order! Mine is a bowl with white rice, black beans, mild salsa with a bit of corn, peppers & onions, a little lettuce & either guacamole or sour cream. For the protein – I get either the chipotle honey chicken or carnitas. What’s your order? Here are the options:

• Rice – white rice or brown rice – here’s my recipe for Chipotle’s Cilantro Lime Rice
• Beans – black beans or pinto beans – here’s my recipe for Chipotle’s Black Beans
• Salsa – Mild, Corn, Hot – here’s my recipe for Chipotle’s Corn Salsa and a great restaurant-style mild salsa
• Veggies – sauteed green peppers & red onions, shredded lettuce
• Toppings – sour cream, shredded cheese, guacamole, cilantro lime sauce, queso
  • Check out the Cilantro Lime sauce in these Longhorn Firecracker Chicken Wraps – it’s amazing!
  • I’m not a big fan of the Chipotle Queso – this is my favorite queso!

How to make Copycat Chipotle Honey Chicken

This Chipotle Honey Chicken recipe is easy to make! You will need to prep because it needs to marinate overnight for the full flavor. I actually marinated mine for 2 days because I got busy. When you’re ready to cook – it takes just 10 minutes!

1. In a bowl or ziploc bag, add all ingredients other than chicken thighs. Seal and mix together.
2. Add chicken into marinade and seal.
3. Marinate overnight in the refrigerator.
4. Heat a large skillet over high heat and add 2 tbsp olive oil. Add chicken thighs and lower to medium high heat for 3-4 minutes on each side until temp is 175º
   • Dark meat can cook to a higher temp and not dry out – it will actually make it more tender
5. Chop cooked chicken and drizzle with honey. Serve in burritos, quesadillas or bowls.

Tools That Help You Get That Chipotle Flavor

• Caraway Fry Pan – this pan takes nonstick to another level which is helpful whenever cooking with honey
• Mixing Bowl with Sealed Lid – this helps because that chipotle sauce is strong and the smell can seep out into your fridge if it’s not sealed
• Instant Read Thermometer – this helps ensure your chicken is the perfect temperature!
• Citrus Juicer – one of these is essential for any Mexican recipe! I love lime juice!

Tips Tricks & FAQs

More Chipotle Recipes

• Chipotle Cilantro Lime Rice
• Chipotle Black Beans
• Chipotle Corn Salsa
• Chipotle Cauliflower Rice

More Chicken Bowl Recipes

• Applebee’s Southwest Chicken Bowl
• Chicken Enchilada Bowl
• Sweetgreen Harvest Bowl

How to make Chili’s Southwestern Egg Rolls

I love getting these eggrolls when I’m out because I’m not usually frying things at home – but when put to the task – it’s a lot easier than I think! I buy one skinny 16 oz bottle of oil and use the whole thing. Here’s the quick of it – full instructions in the recipe card at the bottom.

1. Avocado Sauce – In a mini food processor, add all avocado sauce ingredients. Blend until combined. Cover and place in the fridge until ready to serve.
2. Black Beans – Rinse out food processor and blend 1/4 cup black beans and set aside.
3. Saute – Saute bell pepper, spinach, corn, beans, jalapeno peppers, chicken, cumin, salt, pepper, garlic powder, chili powder, cilantro and cheese.
4. Roll – Lay out a tortilla shell and spoon 1/3 cup chicken mixture in the center. Fold the sides in. Then fold the side closest to you over the top. Continue folding until the wrap is tight. Repeat until all the shells are rolled up. (I’m NOT an expert roller!)
5. Oil – In large skillet, add vegetable oil – should be about 1/2” deep in pan. Allow oil to get hot, which will take 2-3 minutes.
   • TIP: You can tell if it’s hot enough by placing the handle end of a wooden spoon in the oil – if bubbles form – it’s ready!
6. Fry – Place the rolls seam side down in the pan. Rotate every minute or so until all the sides are golden brown – watch closely – they will go from golden to black QUICKLY! Repeat until all the wraps are golden brown.
   • TIP: I did make a few of these in the air fryer. They’re obviously more healthy that way – but the texture isn’t the same – the fried ones are MUCH BETTER! But if you really want the flavor with less fat – go for the air fryer. Just be sure to spritz with olive oil. Put in the air fryer basket and cook at 350º for 7 minutes – flipping halfway (and spray again).
7. Serve with avocado sauce.

Tips Tricks & FAQs

Tools That Help You Get That Chili’s Texture

The picture above shows the difference between air frying (top) and deep frying (bottom). Beyond just the look – the oil fried tasted MUCH better. That said – if you’re trying to watch your calories – the air fryer was still very tasty!

• Mini Food Processor – so helpful! I don’t even own a big one – this is perfect for sauces, dressings and salsa!
• Caraway Fry Pan – use this to cook the filling and fry the egg rolls
• Good Tongs – you definitely don’t want to be dropping things in hot oil without them!

More Restaurant Appetizer Recipes

• Longhorn Firecracker Chicken Wraps
• Olive Garden Ziti Fritta
• Papa Johns Jalapeno Bites

More Avocado Recipes

• Cheesecake Factory Avocado Egg Rolls
• Sauteed Shrimp with Avocado Aioli
• Taco Stuffed Avocados

How to make Four Cheese Pasta

This copycat Cheesecake Factory pasta is a delicious meal with simple ingredients. It’s also quick! You can make the marinara sauce in the same time it takes to boil the pasta! Topped with fluffy ricotta and basil – it’s a delicious dinner any week night! (And a lot cheaper!!)

1. MAKE SAUCE – In a large saucepan, heat olive oil over medium heat. Add garlic and saute for 1 minute until fragrant. Add crushed tomatoes, tomato sauce, sugar, salt and pepper, dried basil and oregano. Bring to a simmer and simmer for 10-12 minutes over medium low heat, stirring occasionally.
2. BOIL PASTA – Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions, making sure to drain when just al dente. Reserve 1/4 cup pasta water.
3. ADD CHEESES – After simmering, stir in the cheeses and pasta water until cheese is melted – you may need to lightly whisk a little for the ricotta.
4. SERVE – Drain pasta and add to sauce, stirring until the pasta is coated. Divide pasta between bowls and top with a big dollop of ricotta and fresh basil.

Tools That Help You Get That Perfect Sauce

• Heavy saucepan – helps the sauce simmer evenly without scorching
• This is a great time to pull out the rotary cheese grater since you have three cheeses to grate!
• Silicone spatulas – perfect for stirring creamy sauces and getting every bit out of the pan

Tips Tricks & FAQs

More Cheesecake Factory Recipes

• Tomato Basil Pasta
• Skinnilicious Chicken Pasta
• Chicken & Broccoli Pasta
• Spicy Chipotle Chicken Pasta

More Pasta Sauce Recipes

• Olive Garden Marinara Sauce
• Olive Garden Meat Sauce
• Olive Garden Five Cheese Marinara

How to Make Cold Imitation Crab Dip

Dip recipes like this imitation cold crab dip recipe are typically simple to make – and this is no different! When making recipes like this – I love to prep everything ahead of time – so then it’s just mix and we’re done!

1. In a large mixing bowl, mix together whipped cream cheese, mayo, dijon, cheese, lemon juice, hot sauce, garlic powder, chives, salt & pepper.
2. Fold in diced crab meat with a spatula.
3. Cover with plastic wrap and refrigerate for at least an hour.
4. Serve with buttery crackers, baguette slices, lettuce leaves or veggies.

Tools That Help You Get The Perfect Crab Dip

• Caraway Mixing Bowls – I got these a couple weeks ago and haven’t stopped using them! They make it easy to combine everything evenly without overmixing.
• Silicone Spatulas – perfect for gently folding in the crab without breaking it apart.
• Serving Bowls – I’m obsessed with large shallow bowls and use them for everything – for my dinner, for dips, for apps, for EVERYTHING – and they’re BEAUTIFUL!

Tips Tricks & FAQs

More Imitation Crab Recipes

• Chinese Buffet Crab Casserole
• Imitation Crab Ceviche
• Crab & Pasta Salad

More Easy Dip Recipes

• Jarlsberg Cheese Dip
• Aldi Street Corn Dip
• Spinach Artichoke Parmesan Dip

Make it Quicker & Easier

• Brown Sugar – a friend of mine used this recipe in a contest and swapped out brown sugar in the batter and it was so good! Definitely added a layer of richness.
• Fresh Fruit – you can definitely use fresh fruit – it just is a lot more work for the fresh peaches! Peeling and slicing – plus there’s only about 2-3 days a year when we can even get the perfect peaches here in Cincinnati!
• Other Fruit – I’ve made cobbler with peach & strawberries, peaches alone, triple berry and even apples!

How to make Peach Blueberry Cobbler

I created this based on my Mom’s Peach Cobbler recipe. It’s my favorite (and a lot of other peoples) because it’s sooooo simple! Throw the fruit in and you’re halfway there! This is a crowd-pleaser AND it’s easy?! ‘Nuff said!

1. Arrange frozen peaches and blueberries in bottom of 9×13 dish sprayed with nonstick spray
2. In a medium bowl, cream sugar and butter using a hand mixer. The mixture should be creamy like softened butter.
3. Add dry ingredients (salt, flour, baking powder) and milk to make a batter and spread over the fruit.
4. Mix together sugar, cornstarch and a pinch of salt and sprinkle over batter.
5. Sprinkle boiling water over ALL of sugar – this is where the MAGIC happens! Be sure every grain is covered with water!
6. Bake at 375° for 60 minutes.
7. Spoon onto a plate, top with whipped cream and serve to your drooling family!

Tools That Help You Get The Perfect Cobbler

• Hand Mixer – helps create a smooth, even batter quickly (this makes a difference in how the topping bakes)
• Mixing Bowls – useful for keeping each step organized and consistent
• 9×13 Baking Dish – gives you the perfect ratio of fruit to topping and helps everything bake evenly

Tips Tricks & FAQs

More Peach and Blueberry Recipes

• Easy Peach Jam
• Peach & Donut Bread Pudding
• Blueberry Cream Cheese Crescent Rolls
• Blueberry Clafoutis

How to make Texas Roadhouse Rolls at Home

I’m not gonna lie – this copycat recipe takes a half day and is a little picky – so don’t rush the process. That said:

1. It’s worth it – these soft rolls are delicious
2. It’s easy and the 2 hour rise time is perfect for a nap!

Here’s how to make these Texas Roadhouse rolls perfectly (full instructions in recipe card below):

1. WARM MILK & YEAST – In a small bowl, add warm milk, yeast and sugar. Stir until mixed and let rest 10 minutes until foamy film covers top of mixture.
2. EGG & BUTTER – Whisk in (slightly cooled) melted butter and egg.
3. ADD THE FLOUR – In a separate large mixing bowl, add bread flour, salt and yeast mixture. Mix together until a sticky dough forms.
4. KNEAD – Pull dough out onto clean dry surface and start kneading the dough. Knead dough until the dough forms a smooth ball.
   • You can use a stand mixer with a dough hook for this step if you like but it’s kinda cool to do it by hand!
5. FIRST RISE – Add dough to greased bowl and cover lightly with a dish towel or plastic wrap for 2 hours to let the dough rise in a warm place.
6. DEFLATE – Dough should have doubled in size. Using hand, lightly press center of dough ball to deflate.
7. STRETCH & CUT – Lightly stretch into a rectangle. Using a pizza cutter, slice dough into 3″ squares (as best you can).
8. SECOND RISE – Lay squares onto two greased baking sheets with an inch between each square. Place baking sheets into warm oven for 30 minutes to rise again.
9. BAKE – Place baking sheets in 350° oven for 10-15 minutes.
10. SERVE – When tops are starting to turn golden brown, remove sheet from oven. Brush tops with melted butter. Serve warm rolls with Texas Roadhouse Butter.

Tools That Help You Get That Texas Roadhouse Texture

• Instant-read thermometer – this is key for getting the milk to the right temperature so the yeast activates properly
• Stand mixer (optional) – makes kneading easier, but you can absolutely do it by hand
• Baking sheets – helps the rolls bake evenly and get that golden top

Tips Tricks & FAQs

Recreate a Full Texas Roadhouse Meal at Home

• Texas Roadhouse Homemade Cinnamon Butter
• Texas Roadhouse Ranch Dressing
• Texas Roadhouse Baked Potatoes