A while back, I was given the chance to taste test some of the Cheesecake Factory‘s new menu items, which they do twice a year (who knew?) I was able to sample some cocktails and bites from across the menu. I, naturally, also wanted to try to make one of the recipes at home.
Cocktails included:
- Cucumber Mojito – Gin and St. Germain with cucumber, basil and mint
- Blood Orange Martini – Vodka, blood orange liqueur and blood orange juice
- Irish Coffee Manhattan – Jameson Irish coffee served ice cold and straight up
- Espresso Martini – Vodka with cold brew coffee
Other new menu options included:
- Korean Fried Cauliflower – crispy cauliflower tossed in a sweet and spice sauce, topped with toasted sesame seeds and green onions
- Chicken Taquitos – Crispy corn tortillas with grilled chicken, green chile, corn, onion, cilantro and cheese. served with avocado cream and salda verde
- Skinnylicious Chicken Pot Pie – Sauteed chicken breast, potatoes, mushrooms, onions, peas and carrots in a light cream sauce, topped with puff pastry
- Chicken Mango and Avocado Salad – Mixed greens, fresh pineapple, tomato, cucumber, red peppers, crispy wontons and almonds
- Pasta Napoletana – Italian sausage, pepperoni, housemade meatballs, mushrooms, peppers, bacon, onions and garlic in a tomato sauce served over parmesan cream pasta
- Seared Ahi Tuna – Served over white rice with sriracha aioli, stir-fried vegetables and wasabi butter sauce
- Truffle-Honey Chicken – Fried chicken breast with truffle-honey, asparagus, and mashed potatoes
- Chicken Riesling – Chicken breast, mushrooms, bacon, onions and garlic in a white wine Riesling cream sauce with buttered parmesan pasta
- Carne Asada Steak Medallions – Certified Angus beef with sauteed peppers, onions and cilantro, served with a creamy ranchero sauce, fresh corn and white rice
- Chicken Parmesan “Pizza Style” – Chicken breast coated with breadcrumbs, covered with marinara sauce and melted cheese. Topped with angel hair pasta in an alfredo cream sauce
- Crispy Pineapple Chicken and Shrimp – Crispy chicken and shrimp with snow peas, mushrooms, onions, garlic, peppers and cilantro in a sweet and spice sauce, served with white rice
(The lighting in there is very dim so please excuse the quality of these photos)
The Cheesecake Factory has over 250 items on their menu, so there is sure to be something for everyone’s taste buds.
I tried my hand at recreating the salad we were served, with some adjustments to try to make it a bit more “home cook” friendly to make this Chicken Mango and Pineapple Salad.
Ingredients (serves 2):
- 1 boneless, skinless chicken breast
- 1 tablespoon teriyaki sauce (store bought, or recipe below)
- 5 oz baby lettuce mix
- 1/4 cup fresh pineapple chunks
- 1/4 cup fresh mango, cut into chunks
- 2 tablespoons julienned carrots
- 2 tablespoons tortilla strips, plus more for garnish
- 2 tablespoons grape tomatoes, halved
- 1/2 red bell pepper, cut into thin strips
- 1/4 cucumber, cut in half lengthwise and sliced thin
- 1 tablespoon almond slivers, toasted
- 1/2 tsp black sesame seeds
- 1 teaspoon fresh mint, thinly sliced
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon minced ginger
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon Dijon mustard
- pinch of salt and pepper
- juice of 1/2 an orange
Teriyaki Sauce (makes 1/2 cup – you’ll need ~1/4 cup for this recipe):
- 1/4 cup low sodium soy sauce
- 1/2 cup water
- 1/4 tsp ground ginger
- 1/8 tsp garlic powder
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons cold water