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Six Sisters’ Stuff “Copycat Cooking” & The Cheesecake Factory’s Sun-Dried Tomato Fettucine Recipe

How many times have you sat in your favorite restaurant, eating your favorite dish, wondering how you can make this dish?  Six Sisters’ Stuff has taken the guess work out of it for you and have launched their new cookbook: “Copycat Cooking.”

From Olive Garden’s breadsticks, In-N-Out Burgers and Animal Fries to Universal Studios’ Butter Beer, they have the recipes.  Before you ask yourself if the recipes taste exactly like the dish, I’ve taken that guess work out of it for you.

I made Red Lobster Shrimp Linguine, a Dairy Queen Blizzard and The Cheesecake Factory’s Sun-Dried Tomato Fettucine.  All I can say is…I can understand now why there are thousands of calories in these dishes!  Oh, and yes, each recipe tasted exactly like the real thing.

Red Lobster Shrimp Linguine

Dairy Queen Blizzard

Cheesecake Factory Sun-Dried Tomato Fettucine

My favorite (and Matthew Lucifer’s) is by far the Red Lobster Shrimp Linguine.  We gobbled that dish up quickly.

I couldn’t believe how simple it was to make a Dairy Queen Blizzard.  It is literally all about the process of mixing two ingredients: the ice cream and cookie/candy.

As for the Cheesecake Factory’s Sun-Dried Tomato Fettucine, I saved the best for last.  Over this last week, I asked for people to vote (on Instagram & Twitter) for the recipe they wanted of the three.  The picture with the most likes, would be the recipe I would share.  The Cheesecake Factory recipe was the winner.

Two Recipes for the Price of One

Before I share this recipe, I want you to also consider an alternative recipe.  While I was waiting for the noodles to finish cooking, I kept tasting the sauce, remarking how this would make an excellent tomato soup.  The more I thought about it, I realized…yes, this would make for an amazing tomato soup.  What makes this unique as a tomato soup is none other than the sun-dried tomatoes.  It adds a unique flavor that makes it almost addictive.

So when you make this recipe, note that it can serve as either an amazing soup or a pasta dish.

On to the Other Recipes

I can’t wait to make the In-N-Out Burger and Animal Fries this weekend.  This will be my answer to my lack of visits to the West Coast.

For those who are watching their wallets, this may be your answer to eating out.  Just make these dishes on special occasions.  It may be less on the wallet, but thick on the waistlines.  But oh so good.

Products from Amazon.com

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[Disclosure: I received a free copy of this book from the publisher in exchange for an unbiased review.  This post contains affiliate links.]

Print Recipe
The Cheesecake Factory Sun-Dried Tomato Fettucine
Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 16 ounce package fettucine
  • 2 tablespoons olive oil
  • 4 teaspoons minced garlic
  • 1/2 cup diced sun-dried tomatoes
  • 1 14.5 ounce can petite diced tomatoes, drained
  • 3 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 2 cups baby spinach
  • salt and pepper to taste
Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 16 ounce package fettucine
  • 2 tablespoons olive oil
  • 4 teaspoons minced garlic
  • 1/2 cup diced sun-dried tomatoes
  • 1 14.5 ounce can petite diced tomatoes, drained
  • 3 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 2 cups baby spinach
  • salt and pepper to taste
Instructions
  1. Cook fettucine according to package directions, reserving 1 cup of the pasta water; set aside. While pasta is cooking, add olive oil to a large pot over medium-high heat. Saute garlic for 1 minute, being careful not to burn the garlic. Add sun-dried tomatoes, diced tomatoes, tomato paste, and sugar, stirring until well combined. Reduce heat to medium-low and whisk in cream and sour cream. Let simmer and thicken for 5 minutes. Add spinach to sauce and cook until wilted. Add salt and pepper to taste. If sauce is too thick, use reserved pasta water to thin it out. Add pasta to prepared sauce and toss until coated.
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Get this Cookbook: Siriously Delicious

I am a big fan of the Today Show on NBC.  When I was given the opportunity to review Siri Daly’s cookbook “Siriously Delicious,” I was so excited. The recipes she cooks up on the Today Show always have my mouth watering.

It is one thing to watch her make these recipes, it is quite another to experience her creations.  This book is filled with recipes for the healthy eaters to the not so healthy eaters.  For those who have special diets like Glow 15, Whole 30, vegetarian or vegan, she has you covered with so many options.

One thing that she points out in her “Spinach, Chickpea, and Tomato Frittata” recipe is that some of these recipes were borne out of finding what she had around her kitchen, especially on those days when the fridge was practically empty.  Keeping that in mind, you have permission to swap out ingredients to go with either what you have or to match what your diet allows.

One recipe you will want to try is her recipe for Greek Nachos.  Although, when I made this, I discovered my Feta had gone bad, so I substituted it with Bleu Cheese and it was amazing!

This recipe is perfect for at home tailgating or just about any party.  Never mind that they’re super healthy!

I made her Buddha Bowl, but went with what I had and stuck to my Glow 15 lifestyle.  Instead of wild or brown rice, I used black rice with coconut oil.  Instead of broccolini, I used lemon braised kale.  I had some roasted butternut squash leftover, so I opted to use that instead.  The avocado?  Well, that’s the Avocado Glow version (from Glow 15).  The only thing that stayed true to her recipe were the chickpeas…and I highly recommend making the chickpeas.  I used her original recipe as a guide to building my own Buddha Bowl and I have to say it was absolutely delicious!

When I saw the Pan-Roasted Brussel Sprouts recipe, I knew I had to try this and this recipe did not disappoint.  It was so good.

Another favorite recipe is her Miso Tzatziki.  I never would have thought to put miso and tzatziki together.  I mean, it was excellent!

When I made Siri’s recipes, it happened to be on my no to low protein day, so basically my vegetarian day.  My cheat day was the next day so I tried to make the Daly Fried Chicken to an epic fail.  I have to go back and try to make it again.  There were several mistakes I made.  The first one being that I did not notice that the drumsticks did not have their skins when I dumped them into the buttermilk (damn Whole Foods).  My second mistake was trying to use coconut flour instead of all-purpose flour (I ran out of all-purpose flour).  So the next time I want to try the fried chicken recipe again, I am sticking to the recipe.

I will be trying her Buffalo Baked Cauliflower, Asian Beef Lettuce Wraps and Spinach Balls this weekend.

If you want a recipe book that is packed with delicious healthy (and not so healthy) recipes that are packed with flavor, this is the book for you.  It is family friendly, and includes plenty of recipes for the various diets and lifestyles out there.  If you are a foodie (like me), you will be happy with how every single dish is bursting with flavor.

The majority of the recipes are very simple to make, but more importantly, it is designed to cater to what you have in your home.   So many of the ingredients can be swapped out for like ingredients, which means you do not have to adhere 100% to the recipe.  Siri had that in mind when she put this cookbook together, because when you have a family of 5 waiting for dinner, you can’t always drop everything to run out and get a missing ingredient.  She gives you a guidebook on how to create each dish, but knows you may need to work with what you’ve got.

Since the publisher shared her Greek Nachos recipe on Amazon, I am going to share it here as well.  Like the book says, if you make anything in this book, let it be the Greek Nachos.  I highly agree with that statement!

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Print Recipe
Siriously Delicious's Greek Nachos
Course Appetizer
Cuisine Greek
Servings
people
Ingredients
  • 6 5 inch pita rounds
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1 1/2 cups crumbled feta cheese
  • 1 large red bell pepper, chopped
  • 1 medium red onion, finely chopped
  • 1 medium tomato, chopped
  • 3/4 cup sliced kalamata olives
  • 3 tablespoons fresh chives, thinly sliced
Dressing
  • 1 cup plain whole-milk Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
Course Appetizer
Cuisine Greek
Servings
people
Ingredients
  • 6 5 inch pita rounds
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1 1/2 cups crumbled feta cheese
  • 1 large red bell pepper, chopped
  • 1 medium red onion, finely chopped
  • 1 medium tomato, chopped
  • 3/4 cup sliced kalamata olives
  • 3 tablespoons fresh chives, thinly sliced
Dressing
  • 1 cup plain whole-milk Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
Instructions
  1. Make the Dressing: Whisk together all of the ingredients until smooth.
  2. Make the Nachos: Preheat the oven to 400°F. Cut each pita into 8 wedges. Arrange the pita wedges in a single layer on an aluminum foil-lined rimmed baking sheet. Brush the pita wedges with the oil and sprinkle with the paprika and salt. Bake until crisp, 10 to 12 minutes.
  3. Remove the pita wedges from the oven. Increase the heat to a high broil. Sprinkle the wedges with the feta, bell pepper, and red onion. Broil until the cheese starts to melt, about 3 minutes. Remove from the oven.
  4. Sprinkle with the tomato, olives, and chives. Transfer the dressing to a squeeze bottle, or spoon into a plastic ziptop bag and snip 1 corner to make a small hole. Drizzle the nachos with your desired amount of dressing. Reserve any remaining dressing for another use.
Recipe Notes

Siriously Mini:

To make this more kid-friendly, top the toasted pita with store-bought hummus, feta, and diced avocado.

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