Briar Patch Restaurant Recipes

The Famous Briar Patch Spinach Salad

• 8 ounces young spinach
• 2 large eggs
• 8 pieces thick-sliced bacon, chopped
• Kosher salt and freshly ground black pepper
• 4 large white mushrooms, sliced
• 3 ounces red onion (1 small), very thinly sliced
• 4 oz. well shaken Briar Patch Famous Sweet and Sour Dressing

Directions:

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Boil eggs. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Let cool, coarse chop and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain. Course chop the bacon and set aside.

Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Top spinach with mushrooms, sliced onion and chopped bacon. Season with salt and pepper,as desired. Top with Briar Patch Famous Sweet and Sour or serve on the side.

Serving suggestions:

Serve with warm garlic bread.

yield 4 servings

Chicken Fajita Quesadilla

• 2 tbs. butter
• 4 large boneless skinless chicken breasts
• 1 Roasted Red Bell Pepper
• 1 Roasted Green Pepper
• 1 Large Caramelized Red Onion
• 8 oz. of well shaken Briar Patch Famous Fajita Sauce
• 2- 12 inch Flour tortillas
• 2 cups shredded Cheddar cheese
• 4 oz. Sour cream
• 4 oz. Salsa

Directions:

Season chicken with Kosher Salt and Pepper and grill or pan fry in a hot pan for 5 minutes. Let cool then slice chicken as thin as possible.

Roast Peppers- and sauté red onion till clear. Slice peppers and onion into strips.

Mix sliced chicken, peppers and onions with 8 oz. of well shaken Briar Patch Famous Fajita Sauce.

Coat a large skillet or griddle with butter. Set pan over medium heat to preheat.

Arrange tortillas on a flat surface. Top 1 side of each tortilla with chicken fajita mixture and shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts. Serve with fajita sauce, sour cream and salsa for dipping.

Fiesta Tri-Bean Salad

• 6 cups cooked Texmati rice
• 1 (15 oz.) can kidney beans, drained and rinsed
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (11 oz.) can corn or hominy, drained
• 1 medium red bell pepper, chopped
• 1 (4 oz.) can chopped green chilies (or fresh jalapenos)
• 1 bottle The Briar Patch Famous Fajita Sauce
• salt and pepper/li>

Directions:

Combine rice, kidney beans, pinto beans, black beans, corn or hominy, red bell pepper, and green chilies in a large bowl. Pour dressing over salad. Toss until thoroughly combined. Serve immediately or chill one hour before serving.

Black Bean Corn Salad

• 1 can black beans (drained)
• 2 ears roasted/grilled corn (cut from cob)
• 1/2 cup red onion (finely chopped)
• 1 cup finely chopped cilantro
• 1 pint cherry or grape tomatoes sliced in half
• 1 12 ounce bottle The Briar Patch Famous Fajita Sauce
• fresh lime juice
• salt and pepper

Directions:

Combine all ingredients and toss with The Briar Patch Famous Fajita Sauce to taste. Refrigerate overnight before serving. Makes a great side dish for grilled meats.

Summer Time Pasta Salad

• 16 oz bow-tie pasta (cooked drained and cooled to room temperature)
• 6 oz feta cheese (crumbled)
• 1/4 cup fresh chopped sweet basil
• 1 english cucumber peeled and chopped
• 1/2 cup sliced black olives
• 2 cups grape tomatoes (halved)
• The Briar Patch Famous Sweet and Sour dressing
• the juice of one lemon
• salt and pepper/li>

Directions:

Combine all ingredients and toss with The Briar Patch Famous Sweet and Sour dressing to taste. Serves 6-8 people.

Zest Cole Slaw

• 1 lb. pre-packaged Brocco Slaw
• 2/3 cup dried cherries
• 3/4 cup broken walnuts or pecans lightly toasted
• 1 large Granny Smith apple, chopped
• The Briar Patch Famous Sweet and Sour dressing
• 1 tablespoon poppy seeds
• 1/2 cup bleu cheese crumbles
• salt and pepper

Directions:

Combine all ingredients in a large bowl. Pour dressing to coat. Mix well. Best if prepared ahead of time and refrigerated until serving.