Charlestons Restaurant Copycat Recipes

PALEO HONEY GLAZED CARROTS {CHARLESTON'S COPYCAT}

Paleo Honey Glazed Carrots {Charleston's Copycat} image

These paleo honey glazed carrots are a copycat of the carrots served at Charleston's Steakhouse and they are to die for! Plus, they are gluten and dairy free :)

Provided by Cassidy Stauffer

Categories Appetizer dairy free gluten free paleo Side Dish

Time 20m

Number Of Ingredients 6

Ingredients

2 Lbs Carrots (peeled and chopped into bite-sized pieces (or baby carrots))
1/4 cup Butter (can use non-dairy butter or ghee)
1/4 cup Honey
1 Tablespoon Coconut Palm Sugar (or brown sugar)
2 tsp. Lemon Juice
1 Tbsp. Montreal Steak Seasoning (or favorite gluten-free steak seasoning)

Steps:

Bring 1 or 2 inches of water to a boil in a pot that has a steamer basket or insert.
Add the carrots to the steamer basket. Place over medium-high heat. Then, cover and steam until fork-tender, about 10 - 15 minutes.
Drain the water and transfer the carrots to the pot that had the water.
Reduce heat to medium-low. Add the butter, honey, and coconut palm sugar.
Cook until a glaze coats the carrots, about 5 minutes, stirring occasionally.
Stir in the steak seasoning and lemon juice.

Nutrition Facts : Calories 185 kcal, Carbohydrate 29 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 109 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving

CALLIE'S CHARLESTON BISCUITS

Callie's Charleston Biscuits image

Provided by Food Network

Time 50m

Yield 10 servings

Number Of Ingredients 11

Ingredients

2 cups self-rising flour, preferably White Lily brand
1/4 cup cream cheese, at room temperature
2 tablespoons salted butter, at room temperature, plus 1 tablespoon melted butter for glazing
3/4 to 1 cup buttermilk
All-purpose flour, for dusting
Serving suggestions: Savory Thyme Butter (recipe follows), blackberry jam, cream cheese
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons minced green onion
1 teaspoon minced fresh thyme, or more to taste
1 clove garlic, minced
Kosher salt and freshly ground black pepper (more than you think you'll need)

Steps:

Preheat the oven to 450 degrees F. Have an ungreased baking sheet ready.
Place the self-rising flour in a large mixing bowl. Use 2 forks or your fingers to cut in the cream cheese and butter, making sure not to overwork the dough; there should be small chunks and some loose flour. Make a well in the center of the mixture and add the buttermilk, gradually incorporating it into the flour. (The dough will be wet.)
Pat a little all-purpose flour on the top of the dough, then flip it out onto a floured surface, floured-side down. Flour the top of the dough lightly; that will make it easy to roll out but keep it moist inside. Lightly pat or roll out the dough to a 1 1/2-inch thickness (do not overwork it or the biscuits will be tough).
Use a 2-inch biscuit cutter or a similarly sized drinking glass to cut out biscuits, cutting them as close together as possible. (The key to good biscuits is to avoid having to knead or roll out the dough too many times.) Arrange the biscuits on the baking sheet so that they are just touching. Roll out the leftover dough into a rope and outline the exposed outer edge of the biscuits, binding them together to stop the biscuits from spreading and creating a wonderful rise while baking. Brush the tops with the melted butter.
Put the biscuits in the oven, then immediately turn the oven down to 400 degrees F and bake for 10 minutes. Rotate the pan, then bake until golden brown, an additional 6 to 10 minutes. Serve warm with spreads such as Savory Thyme Butter, blackberry jam or cream cheese.
Combine butter, green onion, thyme, garlic and some salt and pepper in a bowl with a rubber spatula, or whip with a handheld mixer.
Transfer to a ramekin, cover with plastic wrap and store in the refrigerator, or roll into a log in plastic wrap and freeze until ready to use.

MOCK CHARLESTON'S CHAMPAIGN CHICKEN SALAD

Mock Charleston's Champaign Chicken Salad image

I was craving the Champaign chicken salad from Charsleston's but didn't want to spend the money to go out, so I recreated it. Turned out yummy. When my husband saw it he wasn't sure, but when he tasted it he said it was good and that he was surprised cause it is a weird combination of ingredients. Easy Peasy! Serves 4

Provided by Oklahomacook

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 head romaine lettuce, chopped
1/4 cup chopped dates
1/4 cup sunflower seeds
1/2 cup feta cheese
1 cup cooked chicken (I used leftover rotisserie chicken)
1/2 cup chopped pecans, spiced (recipe follows)
1/2 cup strawberry, quartered
1 (8 ounce) can pineapple chunks, drained
1/4 cup sweet vinaigrette (recipe follows)
1 tablespoon butter
1 tablespoon water
1/4 cup sugar
1 dash salt
1/8 teaspoon allspice
3/4 teaspoon cinnamon
1/2 cup chopped pecans
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 dash salt
1 dash fresh pepper

Steps:

Salad:.
1. Mix first 8 ingredients into salad bowl.
2. Drizzle on dressing and toss.
Spiced Pecans:.
1. Heat first ingredients in saucepan until thickened.
2. Stir in pecans.
3. Spread hot pecans on piece of wax paper.
4. When cool, break into chunks
Dressing:.
1. Mix all ingredients.
2. Whisk together until blended.

Nutrition Facts : Calories 665.8, Fat 47.4, SaturatedFat 9.3, Cholesterol 50.6, Sodium 348.1, Carbohydrate 49.3, Fiber 8.8, Sugar 38.9, Protein 18.6

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