Logans Roadhouse Fried Mushrooms

Logans Roadhouse Fried Mushrooms

 Logans Roadhouse is known for their fried mushrooms. One of the things I love most about making a copycat recipe is that you get the opportunity to recreate those dishes you love at home.

A plate of fried mushrooms

Logans Roadhouse has many wonderful dishes, they make a wonderful steak, but they also have lots of great appetizers, and they make a variety of adult lemonades that are hard to resist.

One of the reasons that everyone loves making copycat recipes is that you aren’t limited by the quantities that the restaurant serves. My crowd loves fried mushrooms, no one likes rationing out a few appetizers while you wait for your food. When you cook at home, you aren’t limited by a restaurant. You can make all of the mushrooms that you want.

These fried mushrooms are very simple, they are made with seasoned flour, and dipped in buttermilk. Buttermilk always makes a nice thick batter.

This same batter could be used to make chicken fried steaks, chicken tenders, onion rings, and much more. I know you will be so happy with how easy these are to make



Ingredients

  • vegetable oil for frying
  • 1 pound fresh white button mushrooms
  • 1 cups all-purpose flour
  • 2 teaspoons salt
  • 1 1/2 teaspoon ground black pepper
  • 1 cup buttermilk
  • 1/2 cup water

Instructions

  • Pour oil into a large saucepan or deep fryer to a depth of 3 to 4 inches. Heat the oil to 350 degrees. Gently clean the mushrooms with a damp paper towel. If these stems are very large (greater than 3/4 inch), trim off the stem, as they may be woody. If the mushrooms are small, there is no need to trim off the stem. 
  • Combine the flour with the salt and pepper in a bowl. Stir to combine the flour mixture. Combine buttermilk and water in another bowl. Dredge the mushrooms in the seasoned flour, shaking off the excess, and then dip them in the buttermilk. Dredge them in the flour again. Knock off the excess flour. Lower the mushrooms gently into the hot oil, cook them until they are golden brown. It will take about 2 to 3 minutes for the mushrooms to cook. Drain on a wire rack. Serve with your favorite sauce.

Nutrition

Calories: 295kcal | Carbohydrates: 30g | Protein: 8g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 6mg | Sodium: 1233mg | Potassium: 485mg | Fiber: 2g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 2.4mg | Calcium: 80mg | Iron: 2.1mg



Buffalo Style Meatballs

Buffalo Style Meatballs

 Buffalo Style Meatballs make for a great appetizer or even a dinner for those who love spicy wings. These take no time to make, and soon you can enjoy an amazing bowl of meatballs.

Make these easy to prepare meatballs that everyone will love with this recipe.


Do you love Buffalo Hot Wings? If you do, I bet you will love buffalo style meatballs. Maybe you have seen these before, have you seen pre-packaged cooked meatballs in your grocery store? I have seen them a ton at Kroger, or even Costco. I picked some up for the first time recently. I was in a jam, and I needed to prepare a super quick dinner. They got me out of a bind, and then I needed a super quick appetizer and this game to mind.

You can make buffalo style meatballs, they are so easy to make, and you can prepare them in a jiffy.

While I love to make homemade meatballs, we all know that they taste better, sometimes you need to reach for something that will make your dinner go easier. I really liked the prepared meatballs I purchased at Costco. Armed with a package of these, and some homemade buffalo sauce I was able to go to an evening of bunco without going empty-handed.

For this recipe, I used one of my favorite hot sauces. My favorite hot sauce is Frank’s Red Hot Sauce, I love the balance of the sauce. I find that Frank’s Red Hot sauce heat but the heat is balanced with lots of good flavors. To this sauce, I add butter, fresh minced garlic, and a touch of Worcestershire sauce.

I hope you try this easy appetizer recipe. I garnished my meatballs with some slivers of sliced green onions, you could garnish this with blue cheese crumbles.


Ingredients

  • 8 ounces butter
  • 1 tablespoon minced garlic
  • 8 ounces Frank's Red Hot sauce
  • 1 teaspoon Worchestershire sauce
  • 2 pounds prepared meatballs

Instructions

  • In a large saucepan, add the butter and add minced garlic. Heat over medium heat until the garlic has become fragrant. Add Frank's Red Hot sauce and Worchestershire sauce. Stir until the sauce has become uniform. Add the meatballs to the saucepan. Place a lid on the saucepan, and turn the heat to low, and cook until the meatballs are heated through.

Nutrition

Calories: 503kcal | Carbohydrates: 0g | Protein: 19g | Fat: 47g | Saturated Fat: 23g | Cholesterol: 142mg | Sodium: 1142mg | Potassium: 338mg | Sugar: 0g | Vitamin A: 715IU | Vitamin C: 1.1mg | Calcium: 24mg | Iron: 1mg




Anthony’s Coal Fired Wings

Anthony’s Coal Fired Wings

 Anthony’s Coal Fired Wings are the perfect baked chicken wing to make for an appetizer or light meal.

Anthony’s Coal Fired Pizza does it right with these wings. The first time I had them, I knew I wanted to recreate them at home so I could enjoy them whenever I had the craving. They are roasted in an extremely hot pizza oven, so they have little bits of char on them. Delicious!

A plate of homemade Anthony's Coal Fired Wings

I cannot go to Anthony’s without ordering these wings. The first time I had them, I couldn’t get over how delicious they were and yet so simple. What sets them apart is they are not deep-fried or coated in sauce, which makes me feel a little less guilty when I eat them.

Roasting in a hot oven instead of deep-frying, as with regular wings, is what sold me. They are so full of flavor and the skin is incredibly crispy, making these wings a certain crowd-pleaser.

In addition to the crispy outside, a simple marinade with garlic, rosemary, parsley, and lemon juice gives deep flavor to the inside. These wings do require a 24-hour marinade, but the wait is worth it.

These crispy baked wings are topped with a generous amount of sweet caramelized onions and fresh parsley. It’s a finishing touch that makes them extraordinary.

I really love chicken wings and these are without question my absolute favorite. Most of us aren’t fortunate enough to own a pizza oven. To recreate that smoky char, your oven must be as hot as possible.

Homemade Anthony's Coal Fired Wings on a plate.

Ingredients

The Wings

  • 2 1/2 pounds chicken wings approximately 2 dozen
  • 3 tablespoons extra virgin olive oil
  • 6 cloves garlic smashed
  • 1 tablespoon dried rosemary
  • 1/4 cup parsley chopped (reserve 2 tablespoons for garnish)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon black pepper
  • 2 teaspoons kosher salt

Caramelized Onions and Chopped Parsley for Garnish

  • 2 cups yellow onion thinly sliced
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • ¼ tsp black pepper

Instructions

  • Make the Marinade: Place chicken wings in a gallon sized zip top bag. Combine all ingredients, except the wings, in a large bowl and whisk to combine. Pour marinade into bag and toss to coat. Refrigerate for 24 hours, turning once to make sure the wings are evenly coated with marinade.
  •  Make the Caramelized Onions: In a medium sauté pan, heat oil over medium heat. Add onions, salt and pepper. Cook over medium/medium-low heat for 30 minutes, or until onions are deep golden brown. Set aside to cool Make the Wings: Preheat oven to 500°F. Remove wings from marinade and place in a single layer on a baking sheet. Bake for 12 minutes, flip over and return to oven for an additional 10 minutes. Remove from oven, top with caramelized onions and a sprinkle of chopped parsley.

Nutrition

Calories: 2161kcal | Carbohydrates: 42g | Protein: 117g | Fat: 168g | Saturated Fat: 35g | Cholesterol: 471mg | Sodium: 7450mg | Potassium: 1624mg | Fiber: 7g | Sugar: 15g | Vitamin A: 2225IU | Vitamin C: 72.2mg | Calcium: 226mg | Iron: 8.7mg



Olive Garden Spinach Artichoke Dip

Olive Garden Spinach Artichoke Dip

 The Olive Garden Spinach Artichoke Dip has been recently updated and we want to share this recipe with you.

Homemade Olive Garden Spinach Artichoke Dip in a dish with crostini and tortilla chips around it.


Who doesn’t love going to the Olive Garden? My local Olive Garden is simply packed all of the time on the weekend. You better get there early when you go. Sometimes I have been known to enjoy a drink and an appetizer in the bar while my table gets ready.

What makes the Olive Garden Spinach Artichoke Dip so special? It might be the five different types of cheese that are used in the sauce. Five different types of cheese: Parmesan, Romano, Asiago, Cream Cheese, and Mozzarella all combine together to make a flavorful sauce that you are going to love.

Homemade Olive Garden Artichoke Spinach Dip on a platter with crostini and tortilla chips.

Serve Olive Garden Spinach Artichoke Dip with fresh baguettes that have been sliced thin, buttered, and toasted in the oven. You won’t want to miss out on delicious crostini! I know you could enjoy this dip with breadsticks, but I promise the way you should enjoy it is with the small pieces of toast, they are so crispy and buttery.


Ingredients

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 ounces spinach frozen and chopped
  • 1/4 cup artichokes diced artichokes (I personally like to use marinated)
  • 1/2 teaspoon chopped garlic
  • 1/2 cup Parmesan cheese shredded
  • 1/2 cup Mozzarella shredded
  • 1 tablespoon Asiago cheese shredded
  • 1 tablespoon Romano cheese shredded
  • 2 tablespoons cream cheese
  • 1/4 cup Mozzarella cheese for the top

Instructions

  • In a medium-sized saucepan over medium heat melt butter. Add flour to melted butter. Cook for 1 to 2 minutes or until the sauce becomes fragrant. Add the 1 1/2 cups cold milk, stir until the sauce becomes thick. Season with the salt and pepper. Add spinach, diced artichokes, garlic, Parmesan cheese, Mozzarella cheese, Asiago cheese, Romano cheese, and cream cheese to the saucepan. Stir until the dip becomes warmed through. 
  • Pour dip into an oven-proof dish. Sprinkle Mozzarella cheese on top, and place the dip into an oven under the broiler. Broil until the top of the dip begins to brown.

Nutrition

Calories: 161kcal | Carbohydrates: 6g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 434mg | Potassium: 137mg | Fiber: 0g | Sugar: 2g | Vitamin A: 2515IU | Vitamin C: 2.3mg | Calcium: 220mg | Iron: 0.6mg