Grownup Gripe: COVID-19 has taken its’ toll on all of us, we need any comfort we can create at home.
The restaurant industry will be one of the hardest hit during this crisis so we all need to do our part to support them but what if we can’t leave?
It’s questionable whether picking up To-Go is the most prophylactic option during this lockdown.
Our delivery packages have to be sprayed down with bleach spray so what about our food?
What can we do?
How do you satisfy your favorite take out hankering when you can’t even leave home?
If you still want to show your love (and can’t pass up your cravings) order takeout but when you don’t want to take any chances try these recipes.
Whether it be Thai, Mexican or even crispy, fried chicken no matter what you can make it at home.
Here are some copycat versions of your favorite menu items you can make right in your kitchen!
6 Takeout Fakeouts to Make at Home
1. Southern Comfort – Fried Chicken
- 2 cups buttermilk
- 4 teaspoons of salt, divided
- 2 tablespoons of black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon celery salt
- 1 teaspoon dry mustard
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 2 cups of flour
- Vegetable/peanut oil
- Whole chicken, cut into 8 pieces
- Combine butter milk, salt and pepper and chicken pieces in large bowl. Keep chicken under buttermilk and refrigerate overnight. Combine all the spices with 2 cups of flour so it’s Incorporated. Remove chicken from buttermilk and drag each piece in the flour mixture. Shake off excess flour and place chicken pieces in a shallow baking dish. Heat oil to 350°. Add chicken to hot oil and cook for 10 minutes. Turn each piece and cook for another 12 to 15 minutes or until internal temperature reaches 180°. Remove from oil and transfer to cooling rack placed over a baking sheet to catch drippings. Let chicken sit for at least 5-10 minutes before serving.
2. Classic Diner – Chicken Tender Melt
- 1 lb boneless, skinless chicken tenders
- 8 slices of thick-cut hickory smoked bacon
- Salt and pepper
- Three eggs
- Hot sauce to taste
- 1 teaspoon of mustard
- 2 cups Panko breadcrumbs
- 8 slices of sourdough bread
- 4 T of salted butter
- 8 slices of Pepperjack cheese
- 2 Tomatoes, cut into 8 slices
- Ranch Dressing
- Heat oil in cast-iron griddle to 350°. Put chicken tenders with space in between each in the oil and flip after 3-4 minutes until browned and cooked through. Drain oil and season with salt and pepper again to taste. Meanwhile cook bacon until crispy. Set aside and toast sourdough bread. Lightly butter when done. Assemble chicken tenders on bread and place bacon, tomatoes and cheese on top. Place sandwiches in cast iron skillet with tinfoil over the top and place another cast iron skillet to add weight to the top. Toast bread over low heat, flip after 1-2 mins to lightly brown the other side and flatten.
3. Burger Joint – All American
- 4 Brioche Buns
- 1 lb of Kobe beef
- Hamburger seasoning
- Worcestire sauce
- 8 slices of thick-cut hickory smoked bacon
- 4 eggs
- 4 sharp cheddar cheese slices
- 2T of butter
- Quarter pound of meat into four sections. Form patties and sprinkle with seasoning and worchestire sauce. Cook bacon slices in cast-iron skillet and when crispy take off and fry up the 4 eggs-sunny side up. Meanwhile toast brioche buns by putting them in 350° oven until lightly browned. Just a couple minutes. Butter buns when they come out and place the side. Remove bacon and place on plate when done. place patties into cook. Cook to desired doneness medium or medium well about 3 to 4 minutes per side depending on thickness. The last minute of cooking add cheese slices. Cover for 45 seconds to melt. Add eggs and place on buns. Top with lettuce, tomatoes, or your fav condiments to make it yours!
4. Jewish Deli – Reuben on Toasted Rye
- 1 lb of thin-slices cooked corned beef, from package or homemade (which is best)
- 5 slices center cut bacon
- 1/2 cup of stout beer
- 3 cups of sauerkraut
- 4T of butter
- 8 slices rye bread
- 8 slices of Swiss cheese
- FOR THE DRESSING:
- 1/2 cup of mayonnaise
- 1/2 tablespoon Sriracha
- 1/2 tablespoon ketchup
- 1/2 teaspoon lemon juice
- 1/2 teaspoon onion powder
- 1 teaspoon pickle relish
- pinch of red pepper flakes
- 1/4 teaspoon Worcestershire sauce
- Make dressing one day ahead, refrigerate. Sauté bacon in a skillet until crisp, remove. Melt butter in the same pan. Add sauerkraut and beer. Simmer 40 minutes over low heat, stirring occasionally. Preheat oven to 350°. Toast bread. Please one slice of Swiss cheese, corned beef, sauerkraut, dressing and one more slice of Swiss cheese on the other side of rye. Sandwich, heat in oven til melted.
5. Thai Bistro – Pad Thai with Pork
- 16 oz flat rice stick noodles
- 4 tablespoons canola oil
- 2 tablespoon garlic, minced
- 1 small red onion, diced
- 2/3 cup scallions, chopped
- 4 cups bean sprouts
- 3/4 cup peanuts, chopped
- sea salt
- red chili flakes
- 2 pound pork loin, fresh ground
- 4 eggs, beaten
- 2/3 cup chicken stock
- 6 tablespoons fish sauce
- 4 tablespoons rice vinegar
- 2 teaspoons sugar
- 2 tablespoon tamarind purée
- 1/2 cup cilantro, chopped
- 2 limes
- Pre-cook the noodles, rinse and set aside. Heat oil in a large pan or block and stirfry the garlic, onion, scallions and pork for two minutes. Add the remaining ingredients up to the eggs and continue to stirfry another two minutes. Stir together the chicken stock, fish sauce, rice vinegar, sugar and tamarind purée, add to pan. Cook for two more mins, plate and garnish with cilantro and lime.
6. Mexican Cantina – Beef Enchiladas
- 1 lb of ground beef
- 1/2 stick of butter
- 1 cup chopped onion,
- 2 cloves minced garlic
- 1/4 cup flour
- 1 teaspoon of chili powder
- 1 cup beef broth
- 4 ounces cream cheese, softened
- 2 cups Mexican cheese blend
- 1 can of Ro-tel, drained
- 1/2 cup diced pimentos
- 6-8 8 inch flour tortillas
- 1/4 cup chopped fresh cilantro
- 3/4 cup salsa
- Brown ground beef on stovetop, remove beef and set aside. Preheat oven to 350°. Spray casserole dish with cooking spray. Melt butter in the sauce pan, add onion and garlic, cook until onion is tender. Add flour and chili powder, cook one more minute. Slowly pour in beef broth. Cook and stir 3 mins until slightly thickened. Add cream cheese and stir until melted. Stir in 1/2 cup of shredded cheese, cooked beef, chilies and pimentos. Spoon ~1/3 cup mixture onto each tortilla. Roll up and place seam side down in dish. Pour remaining mixture over enchiladas, sprinkle with remaining cheese. Bake 20 mins until bubbly and lightly browned. Sprinkle with cilantro and serve with salsa and sour cream if you like.
Each of these recipes feed at least four people.
Recipes 1-4 would taste great with a baked version of your favorite frozen fries from the store.
For number 5, there are some awesome crab Rangoons or spring rolls in the frozen aisle .
As for Recipe 6, cook up rice and beans or shoot even serve with chips and salsa as a side.
Now go ahead and eat out on day seven. You deserve it! Your neighborhood peeps will be happy to see you at least one day a week 🙂
Hope you enjoy these recipes, sharing is caring please pass along to others if so.
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