NEW Sizzlin' Cookie Dough Pie

NEW Blackened Shrimp & Andouille Sausage Penne

NEW Bourbon Street Chicken & Andouille Sausage Penne

NEW Chicken Parmesan Fettuccine

Tex-Mex Shrimp Bowl

Homestyle Cheezy Broccoli

Alfredo pasta with grilled chicken for kids.

Kids Grilled Chicken Alfredo

Oreo® Cookie Shake

Delicious cookie dough pie served sizzling.

Sizzlin' Cookie Dough Pie

Salad with strawberries and balsamic dressing.

Strawberry Balsamic Chicken Salad

The Prime Rib Dipper

Chicken sandwich with spicy honey mustard.

Spicy Honey Mustard Chicken Sandwich

Double Crunch Shrimp

Blackened Cajun Salmon

Classic Blackened Shrimp Alfredo

Classic Broccoli Chicken Alfredo

Penne pasta with bourbon street chicken and andouille sausage.

Bourbon Street Chicken & Andouille Sausage Penne

Chicken Parmesan Fettuccine

Impossible™ Cheeseburger

Whisky Bacon Burger

Bourbon Street Mushroom Swiss Burger

Grilled Chicken Breast

Breadsticks with Alfredo Sauce

Crunchy Onion Rings

In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until well combined.

Make the Crust

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Make sure it is evenly distributed.

Form the Crust

Preheat your oven to 350°F (175°C) and bake the crust for 8-10 minutes until set. Remove from the oven and let it cool completely.

Bake the Crust

In a large mixing bowl, beat the unsalted butter with brown sugar and granulated sugar until light and fluffy.

Cream the Butter and Sugars

Mix in the vanilla extract and milk until well combined.

Add Vanilla and Milk

Gradually add the all-purpose flour, mixing until combined. Fold in the chocolate chips.

Incorporate Flour and Chocolate Chips

Spoon the cookie dough filling into the cooled pie crust, spreading evenly.

Fill the Crust

Top the cookie dough filling with whipped cream, spreading it evenly across the surface.

Add Topping

Sprinkle chocolate shavings on top for an extra touch.

Garnish

Refrigerate the pie for at least 2 hours before serving to allow it to set. Slice and enjoy!

Chill and Serve

unsalted butter

brown sugar

granulated sugar

vanilla extract

all-purpose flour

chocolate chips

milk

graham cracker crumbs

whipped cream

chocolate shavings

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Penne Pasta

In a bowl, toss the shrimp with the blackening seasoning and olive oil until evenly coated.

Prepare the Shrimp

In a large skillet over medium heat, add the sliced andouille sausage. Cook until browned, about 5 minutes.

Cook the Andouille Sausage

Add the diced red bell pepper, green bell pepper, chopped onion, and minced garlic to the skillet. Sauté for about 5-7 minutes, until the vegetables are softened.

Add Vegetables

Push the sausage and vegetables to the side of the skillet. Add the seasoned shrimp and cook for 2-3 minutes on each side until they are opaque and cooked through.

Cook the Blackened Shrimp

Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, salt, and black pepper. Cook for an additional 2-3 minutes, stirring until the cheese has melted and the sauce is smooth.

Prepare the Cream Sauce

Add the drained penne pasta to the skillet with the shrimp, sausage, and sauce. Toss to combine everything evenly.

Combine Pasta and Sauce

Garnish with chopped fresh parsley before serving. Enjoy your Blackened Shrimp & Andouille Sausage Penne!

Garnish and Serve

Penne pasta

Large shrimp, peeled and deveined

Blackening seasoning

Olive oil

Andouille sausage, sliced

Red bell pepper, diced

Green bell pepper, diced

Yellow onion, chopped

Garlic, minced

Heavy cream

Parmesan cheese, grated

Fresh parsley, chopped

Salt

Black pepper

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

While the pasta is cooking, cut the chicken thighs into bite-sized pieces. Slice the Andouille sausage into thin rounds.

Prepare the Chicken and Sausage

Dice the green bell pepper and red onion. Mince the garlic cloves. Chop the green onions, separating the green tops from the white bottoms.

Chop the Vegetables

In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sausage, cooking until the chicken is browned and cooked through, about 5-7 minutes.

Sauté the Chicken and Sausage

Stir in the diced bell pepper, red onion, and minced garlic. Sauté for an additional 3-4 minutes until the vegetables are softened.

In a small bowl, whisk together the soy sauce, brown sugar, Cajun seasoning, chicken broth, cornstarch, and water until smooth.

Make the Sauce

Pour the sauce over the chicken and sausage mixture in the skillet. Stir to combine and bring to a simmer. Cook for another 3-4 minutes until the sauce thickens.

Combine Everything

Add the drained penne pasta to the skillet, tossing everything together to ensure the pasta is evenly coated with sauce.

Mix with Pasta

Remove from heat and sprinkle with chopped fresh parsley and the green tops of the green onions.

Serve hot, enjoying the bold flavors of Bourbon Street Chicken and Andouille Sausage Penne.

Serve

Boneless, skinless chicken thighs

Andouille sausage

Green bell pepper

Red onion

Garlic cloves

Green onions

Soy sauce

Brown sugar

Cajun seasoning

Chicken broth

Cornstarch

Water

Chopped fresh parsley

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Cook the fettuccine

Preheat the oven to 400°F (200°C). Season the chicken breasts with salt, black pepper, and garlic powder.

Prepare the chicken

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese. Dip each chicken breast in flour, then in the eggs, and finally coat with the breadcrumb mixture.

Bread the chicken

In a large skillet, heat olive oil over medium heat. Add the breaded chicken and cook for about 4-5 minutes per side until golden brown and cooked through. Remove from skillet and place on a baking sheet.

Cook the chicken

Pour some marinara sauce over each piece of chicken and sprinkle with additional grated Parmesan cheese. Bake in the preheated oven for 15 minutes.

Add sauce and cheese

In the same skillet used for the chicken, add 2 tablespoons of olive oil and sauté minced garlic until fragrant. Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for about 10-15 minutes, stirring occasionally.

Make the sauce

Once the sauce has thickened, toss the cooked fettuccine with the sauce until well coated.

Combine pasta and sauce

Place a serving of the fettuccine on a plate, top with a piece of chicken, and garnish with fresh basil and parsley. Serve with extra grated Parmesan on the side.

Fettuccine

Boneless, skinless chicken breasts

Garlic powder

Eggs

All-purpose flour

Italian breadcrumbs

Crushed tomatoes

Dried oregano

Dried basil

Fresh basil, chopped

In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

Cook the Rice

In a large bowl, combine the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss to coat the shrimp evenly in the spices.

Heat a large skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove from heat.

Cook the Shrimp

In the same skillet, add the diced red onion and red bell pepper. Sauté for 3-4 minutes until they are softened. Add the corn and cook for an additional 2 minutes.

Sauté the Vegetables

In serving bowls, layer the cooked brown rice, sautéed vegetables, and shrimp. Top with sliced avocado, crumbled feta cheese, chopped cilantro, and a dollop of sour cream or Greek yogurt. Drizzle with fresh lime juice before serving.

Assemble the Bowl

Shrimp, peeled and deveined

Brown rice

Corn kernels, fresh or frozen

Red onion, diced

Avocado, sliced

Lime, juiced

Cilantro, chopped

Chili powder

Cumin

Feta cheese, crumbled

Sour cream or Greek yogurt

Rinse the broccoli florets under cold running water. Trim off any tough stems and cut into bite-sized pieces.

Wash and Cut Broccoli

In a large pot, bring about 1 inch of water to a boil. Place a steamer basket in the pot and add the broccoli florets. Cover and steam for about 5-7 minutes until tender but still bright green. Remove from heat and set aside.

Steam the Broccoli

In a medium saucepan over medium heat, melt the unsalted butter.

Melt Butter

Add the all-purpose flour to the melted butter, whisking continuously for about 1-2 minutes until the mixture is lightly golden (this is called a roux).

Add Flour

Gradually pour in the milk while whisking to avoid lumps. Continue to whisk until the sauce begins to thicken, about 2-3 minutes.

Add Milk

Reduce heat to low and add the shredded cheddar cheese, stirring until melted and smooth. Season with salt, black pepper, and garlic powder.

Incorporate Cheese

Pour the cheese sauce over the steamed broccoli and gently stir to coat the florets evenly.

Combine Broccoli and Cheese Sauce

Transfer the cheesy broccoli to a serving dish and enjoy warm as a delicious side dish.

Broccoli florets

Unsalted butter

Milk

Cheddar cheese, shredded

In a large pot, bring water to a boil and add 1 teaspoon of salt. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Boil the Pasta

While the pasta is cooking, preheat a grill or grill pan over medium-high heat. Rub the boneless, skinless chicken breasts with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder.

Prepare the Chicken

Place the seasoned chicken breasts on the hot grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes before slicing.

Grill the Chicken

In a saucepan, melt 4 tablespoons of butter over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.

Prepare the Sauce

Pour in 1 cup of heavy cream, and bring to a gentle simmer. Gradually whisk in 1 cup of grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

Add Cream and Cheese

Add the drained fettuccine pasta to the Alfredo sauce, tossing to coat evenly.

Slice the grilled chicken breasts and place them on top of the pasta. Toss gently to combine.

Add Chicken

Serve the Kids Grilled Chicken Alfredo warm, garnished with 2 tablespoons of chopped fresh parsley. Enjoy!

Fettuccine pasta

Butter

In a blender, combine 2 cups of vanilla ice cream, 1 cup of milk, and 6 Oreo cookies. Blend on high speed until smooth and creamy.

Applebee's Grill + Bar

New Sizzlin' Cookie Dough Pie

New Blackened Shrimp & Andouille Sausage Penne

New Bourbon Street Chicken & Andouille Sausage Penne

New Chicken Parmesan Fettuccine

Tex-mex Shrimp Bowl