Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.




Sonora Chicken

Ruby Tuesday Copycat Recipe

1 lb. Velveeta cheese spread or 1 16 oz. jar Cheez Whiz
1/2  cup heavy cream
2 tablespoons minced red chili pepper
4 tablespoons minced green chili pepper, 1/2 pepper
4 tablespoons. minced onion
1 clove garlic, minced
2 teaspoons olive oil
2 tablespoons water
1/2 teaspoons salt
2 teaspoons sugar
1/2 tablespoons vinegar
1/4 teaspoons cumin
1 (15 oz.) can black beans
dash paprika
4 boneless, skinless chicken breast halves
vegetable oil
dash thyme
1 16 oz box penne pasta
1 tablespoon butter
2 Roma tomatoes, chopped
2-4 green onions, chopped

Prepare the barbecue or preheat a stove top grill. Combine the cheese spread with the cream in a small saucepan over medium/low heat. Stir the cheese often until it melts and becomes smooth. Saute the red chili pepper and green chili pepper,  onion and garlic in the olive oil for a couple of minutes, then add the water to the pan so that the peppers do not scorch. Simmer another 2 minutes or until the water has cooked off.

When the cheese is smooth, add the sauteed vegetables, salt, sugar, vinegar, and cumin. Leave on low heat, stirring occasionally, until the other ingredients are ready. Pour the entire can of beans with the liquid into a small saucepan over medium heat. Add the remaining green chili pepper, onions, garlic, a pinch of salt, and a dash of paprika. Bring the beans to a boil, stirring often, then reduce the heat to low and simmer until everything else is ready. By this time the beans will have thickened and the onions will have become translucent.

Rub the chicken breasts lightly with oil, then season with salt, thyme and savory. Cook the breasts on a hot grill for 5 minutes per side or until done. When they have cooked thoroughly, remove them from the grill and use a sharp knife to slice each breast into 1/2 inch slices, so that they are easier to eat. Retain the shape of the chicken breast by keeping the slices in order with one hand as you slice.

As the chicken cooks, prepare the pasta in a large pot filled with 3-4 quarts of salted boiling water. Cook the pasta for 12-14 minutes or until tender. Drain the pasta in a colander, and toss with the butter. When everything is ready, spoon 1/4 of the pasta onto each plate. Pour about 1/3 cup of cheese sauce over pasta. Carefully add a sliced breast of chicken, being sure to maintain the shape as you lay the slices on the bed of pasta.

Spread 1/3 cup of the black beans over the chicken. Sprinkle 1/4 cup of chopped tomatoes on the beans. Sprinkle about 1 tablespoons green onions on the tomatoes and serve immediately. Salt to taste.

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