Kopy Kat Recipes - C

Chili's Grilled Caribbean Chicken Salad

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
Tortilla chips

Pico De Gallo
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

Combine all ingredients in a small bowl. Cover and chill.

Honey Lime Dressing
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1-1/2 tablespoons sugar
1 tablespoon sesame oil
1-1/2 tablespoons apple cider vinegar
1-1/2 teaspoons lime juice

Blend all the ingredients in a small bowl with an electric mixer, Cover and chill. Marinate the chicken in the teriyaki for at least two hours. Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4-5 mins. per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls.

Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.

Chili's Chicken Enchilada Soup

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoon ground cumin
2 teaspoon chili powder
2 teaspoon granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina
4 quarts water (divided)
2 cups crushed tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saut until onions are soft and clear, about 5 minutes In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.

Add to sauted onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina.

Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.

Chili's Honey Lime Dressing

1/4 cup grey poupon dijon mustard
1/4 cup honey
1-1/2 teaspoon sugar
1 teaspoon sesame oil
1-1/2 teaspoon apple cider vinegar
1-1/2 teaspoon lime juice

Blend all ingredients in a small bowl with an electric mixer. Cover and chill.

Chili's Monterey Chicken

1 boneless skinless Chicken Breast
2 teaspoons Barbeque sauce
2 slices of well crisped Bacon
1/4 cup mixture of Monterey Jack and Sharp Cheddar Cheese

Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate.

Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.

Chili's Chili Queso

3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika

In a small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook the meat until it's brown, then set it aside.

Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the ground beef and remaining ingredients. Heat while stirring often until mixture is hot and ingredients are well combined, then cover saucepan and remove it from the heat. Serve with chips for dipping.

Chili's Steak Fajitas

Mix together in a bowl:
1 cup soy sauce
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoons minced garlic
1 teaspoon ground ginger
1 cup water

In an appropriate size dish, place a:
2 lb. sirloin or flank steak

Pour sauce (reserve 1/4 cup) over steak. Cover, and allow to marinate overnight. Drain meat and slice into thin strips. Heat skillet over medium high. Add drained meat and:

1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 onion, thinly sliced

Stir-fry just until meat is done, adding reserved marinade as needed to prevent sticking. Serve with warmed flour tortillas.

Chi Chi's Mexican Chicken Salad

1 Pound boneless skinless chicken breasts, cooked and shredded
1 cup chi chi's salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayo
2 tablespoons finely chopped onion
1 teaspoon grated lime peel
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
Lettuce leaves

In a large bowl, combine all ingredients except lettuce leaves. Mix well. Serve over lettuce leaves.

Chi Chi's Old West Oven-Fried Chicken

1 jar taco sauce (8-oz.)
1 egg
2 cloves garlic, minced
2 cups crushed cornflakes
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon oregano
Dash ground cloves
Crushed red pepper to taste (optional)
2 1/2 pounds Chicken Thighs
6 tablespoons butter, melted

Preheat oven to 375 degrees. In a shallow dish, whisk together taco sauce, egg and garlic. In a plastic or paper bag, combine cornflakes, chili powder, cumin, oregano, ground cloves and crushed red pepper if using.

Dip chicken pieces in sauce; toss in cornflakes mixture; place on a greased shallow baking pan. Drizzle with butter; bake 45 minutes or until golden and tender, and juices run clear.

Chi Chi's Pork Tenderloin With Bourbon Sauce

10 Ounce Can Chi Chi's diced tomatoes and green chilies, drained
1/3 cup bourbon
1/3 cup soy sauce
1/3 cup worcestershire sauce
1/2 cup chopped onion
2 tablespoons honey
2 tablespoons dijon mustard
1/4 teaspoon pepper
2 pound pork tenderloin

Combine all marinade ingredients in recloseable plastic food bag. Mix well. Add the pork tenderloin. Seal bag and turn several times to coat the meat. Place in refrigerator for 8 hours or overnight, turning occasionally. Preheat broiler. Remove meat from marinade; reserve marinade.

Place meat on broiler pan, broil 7 to 8 inches from heat source for approximately 7 to 9 minutes on each side. In small saucepan, bring remainder of marinade to a boil; boil one minute. Serve with the meat.

Chi-Chi's Salsa Verde Chicken Kabobs

16 Ounce Chi Chi Salsa Verde
1/4 cup olive oil
2 tablespoons lime juice
3 cloves garlic
1 boneless skinless chicken breasts cut into 1 1/2 inch strips
2 cup finely shredded cabbage
1-1/2 cup finely juilienned jicama
1 cup shredded carrot
1/3 cup coarsely chopped fresh Cilantro
Dash of salt to taste
Dash of pepper to taste
2 large ripe bananas

In blender container or food processor combine salsa verde, oil, lime and garlic. Process until smooth.Remove 2/3 cup of this mix and set aside. Refrigerate. Place chicken in recloseable plastic food storage bag; pour the remaining salsa mixture over the chicken.

Seal bag and turn over several times to coat pieces thoroughly. Refrigerate, turning bag occasionally for at least four hours or over night. In large bowl, combine vegetables and cilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt and pepper to taste; set aside.

Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the skewers in water 30 minutes before using) Cook over medium hot coals, grill kabobs five minutes on each side or until no longer pink in the center. Slice bananas lengthwise, grill two minutes on each side. Serve chicken and bananas on top of cabbage mixture.

Chi Chi's Salsa

2 green onions diced
2 ripe tomatoes diced
1/2 teaspoon salt
1/2 teaspoon black pepper
Dash of tabasco sauce
14 oz. can stewed tomatoes

Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture.

Add tabasco to taste. Cool and refrigerate in tightly covered container. Use within a few weeks and it freezes up to 6 months

Chi Chi's Salsa

2 green onions diced
2 ripe tomatoes diced
1/2 teaspoon salt
1/2 teaspoon black pepper
Dash of tabasco sauce
14 oz. can stewed tomatoes

Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture.

Add tabasco to taste. Cool and refrigerate in tightly covered container. Use within a few weeks and it freezes up to 6 months

Chi Chi's Seafood Enchiladas

10 oz. Cream of Chicken Soup
1/2 cup onions; chopped
8 oz. crab (real or imitation); chopped
1 3/4 cup monterey jack cheese; shredded
8 flour tortillas; 5-6 inch
1 cup milk
Dash nutmeg
Dash pepper

In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese; set aside. Wrap the
tortillas in paper towels; microwave on 100% power for 30-60 seconds.

Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired

Chi-Chi's Sweet Corn Cake

1/2 cup (1 stick butter), softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder

Preheat oven to 350 degrees. Blend butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined. Put defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn.

Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to mixture and combine. In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand.

Pour corn batter into an ungreased 8"x8" baking pan. Cover the pan with aluminum foil. Place this pan into a 13"x9" pan filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.

Chick-Fil-A Chicken Nuggets

2 Cups chicken breast (boneless, skinless, cubed)
1 cup flour
1-1/2 cups cracker meal
1/4 teaspoon paprika
2 cups water
2 chicken bouillon cubes
2-1/4 teaspoons McCormick Season-all

Place cool water in bowl, add 1/4 teaspoon season-all and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or
next day.

When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season-all and paprika in bowl. Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.

Chick-Fil-A Chicken Salad

2 cups cooked chicken breast
1/3 cup finely diced celery
1 hard boiled egg, minced
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground pepper
1/3 cup sweet pickle relish
2/3 - 1 cup mayonnaise
Texas Toast or Thick Cut Sandwich Bread

Boil chicken until completely cooked. Remove from water and cool meat. You can save the chicken broth, seal and refrigerate no more than a week. After chicken is cool, cut into tiny pieces.

Place in a mixing bowl with all other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad in between grilled bread slices and serve.

Cheesecake Factory German Chocolate Cheesecake

Cheesecake
24 ounces cream cheese, softened and cut into chunks
1/2 cup granulated sugar
2 eggs
1/4 cup dairy sour cream
1 teaspoon vanilla extract

On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.

Chocolate Cake
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
2 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
Chocolate Glaze for sides (see below)
German Chocolate Topping (see below)
Whipped cream for garnish (optional)

In large microwave safe bowl, combine chocolate and butter. Microwave on high (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.

With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425 degrees F oven for 15 minutes.

Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.

Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream, if desired.

German Chocolate Topping and Glaze

Chocolate Glaze
1/2 cup semisweet chocolate chips
2 tablespoon whipping cream

In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on high power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.

German Chocolate Topping

2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans

In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on high power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

Cheesecake Factory Luau Salad

1 pound mesculin mix
1 pound grilled chicken breasts, sliced into thin strips
8 ounces red bell peppers, sliced into thin strips
8 ounces yellow bell peppers, sliced into thin strips
8 ounces fresh green beans, blanched, cut into 3-inch pieces
8 ounces cucumber slices
4 ounces red onion, cut into small pieces
8 ounces fresh mango, cut into small pieces
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup balsamic vinaigrette
1/4 cup seasoned rice vinegar
1/4 cup granulated sugar
1 teaspoon sesame oil
8 (6-inch) egg roll wrappers, fried crisp
4 ounces sweet and sour sauce
4 ounces macadamia nuts, toasted and chopped
1 tablespoon sesame seeds, toasted
4 ounces carrots, peeled, sliced into 1-inch thin strips
1 ounce green onions, sliced into 1-inch thin strips

Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.

Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.

Brush a little sweet and sour sauce onto each crispy egg roll wrapper. Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.

Sprinkle the macadamia nuts and sesame seeds all over each salad. Garnish each salad with some thin sliced carrots and green onions. Serves 4.

Cheesecake Factory Key Lime Cheesecake

1 3/4 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3- 8oz. pkgs cream cheese, softened
1 teaspoon vanilla
1/2 cup fresh lime juice (about 5 limes)
3 eggs
Whipped cream

Preheat oven to 350 degrees. Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Bake crust for 5 minutes and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.

Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Pour filling into crust. Bake for 60 to 70 minutes. If top is turning light brown it's done. Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.

Cheesecake Factory Pumpkin Cheesecake

Crust
1-1/2 cups graham crumbs
5 tablespoons butter, melted
1 tablespoon sugar

Filling
3 - 8 oz. pkgs. cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 minutes at 350 degrees. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer.

Add pumpkin eggs,and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 minutes or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

Cheesecake Factory Carrot Cake Cheesecake

Cheesecake
16 ounces cream cheese, room temperature
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
2 teaspoons vanilla extract

In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 (8 1/2 ounce) can crushed pineapple
packed in juice, well-drained and
juice reserved
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts

In large bowl, combine oil, sugar, eggs and vanilla extract, blending thoroughly. Stir in flour, baking soda, cinnamon and dash of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9 1/2-inch springform pan. Drop large spoonsful of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.

Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350 degree oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.

Cheesecake Factory Pineapple Cream Cheese Frosting

2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Dash of salt

In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract, reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving. Makes 1 (9- or 9 1/2-inch) cheesecake.

Cheesecake Factory Banana Cream Cheesecake

20 vanilla sandwich cookies
1/4 cup margarine, melted
24 ounces cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas (about 2)
1/2 cup whipping cream
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Place cookies in a blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.

Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.

Reduce oven temperature to 200 degrees and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight. Allow cheesecake to stand at room temperature 15 minutes before serving.

Cheesecake Factory`s Mashed Potatoes

4 cups cubed redskin potatoes
2 heaping tablespoons horseradish
1/2 cup butter (softened)
1 teaspoon salt and to taste
1 cup shredded Gouda cheese

Boil potatoes until very soft and drain off water. Add butter, salt and whip with a rotary beater until butter melts. Whip in remaining ingredients. Adjust seasoning. Makes 4 servings

Chi-Chi's Baked Chicken Chimichangas

2 1/2 cup chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion,chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounce salsa (choice of hotness)
1/2 teaspoon cumin,ground
1/2 teaspoon cinnamon
Pinch of salt(if necessary)
6 -10 inch flour tortillas, nice flexible ones; if stiff, warm before filling
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole

In large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heat oven to 450 degrees. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla.

Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.

Chi Chi's Margarita Marinade

1 - 10 oz. can Chi Chi's diced tomatoes and green chilies, drained
1/4 cup orange juice
1/4 cup Tequila
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon fresh garlic, minced
1 teaspoon grated lime peel

Use With Two Pounds:
Pork tenderloin, or Chicken breasts, or Beef tenderloin, or Flank steak

In large recloseable plastic food bag, combine all ingredients except meat. Mix well. Add meat, seal the bag and turn over several times to coat meat thoroughly. Place bag in refrigerator, turning bag occasionally 8 hours or overnight. Preheat broiler.

Remove meat from marinade; reserve marinade. Place meat on broiler pan. Broil 7 to 8 inches from heat source until desired doneness. In a small saucepan, bring marinade to a boil, boil one minute. Serve marinade with the meat.

Cheesecake Factory Pasta With Mushroom Bolognese

6 oz. spaghettini, cooked al dente, drained and kept warm
2 oz. olive oil
1 oz. carrots, minced
1 oz. yellow onion, diced to 1/4-inch thickness
4 oz. mushrooms, diced to 1/4-inch thickness
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1 tablespoon garlic, minced
1 teaspoon fresh thyme, chopped
2 oz. Madeira wine
10 oz. marinara sauce
1 oz. butter
1 oz. Parmesan cheese, grated
2 teaspoons parsley, chopped

In a sauté pan over medium-high heat, bring olive oil to a light sizzle. Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes. Add mushrooms; toss to incorporate.

Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.

Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter; quickly stir to incorporate. Add cooked pasta to pan; do not toss.

Sprinkle 1/2 oz. Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce. Sprinkle remaining Parmesan cheese and parsley evenly over pasta. Serve immediately. Makes 6 to 8 servings.