Restaurant Sides from Home

Are you missing your favorite restaurant?  Are you stuck at home?  Do you maybe live too far?  Maybe you just don’t want to pay the price for that burger?  No problem!  Let’s make it at home!

One of my favorite places to eat was Baker’s Fish House.  It was just outside of Porter between Muskogee and Wagoner right before you got to Hwy 69.  They had the best onion rings as an appetizer.  The orders were huge too.  They had 3 sizes you could order and it started with baby.  That baby order was enough for at least 3 people if that tells you anything.  Bakers closed in late 2016 and the recipes are gone with it for the most part.  I was able to find a recipe for the batter on those onion rings though! 

We all have our favorite dishes to eat at our favorite restaurants.  The dishes differ based on what establishment you are eating at that time.  Then there are things that everyone loves.  McDonald’s has the BEST fries.  Go to Red Lobster.  Once you try the lobster mashed potatoes, it will be hard to eat mashed potatoes any other way!  Coleslaw from KFC does not taste like it should be from a fast food joint!  You get what I am saying.  There are just some things that can’t be beat from certain places.  Fortunately, these days you can find all kinds of recipes that are ‘Copycat’ recipes of your favorite dishes.  

With the prevalence of the internet (and chefs with a knack for tasting out what is in a recipe), we can find lots of recipes extremely close those recipes we love from fast food to sit down restaurants the world over.  There are whole websites dedicated to these recipes like There are also individual blogs by at home chefs like who do lots of other recipes but will throw in their favorite restaurant recipes once in a while as well. Want something in particular, look it up.  You just might find it.  If you are of the type that prefers a cookbook, those are available as well.  There are several cookbooks on the Amazon that boast of copycat recipes.  

Make your grocery list and let’s cook this weekend!  Meet me in the kitchen for some easy sides that are sure to satisfy your household.  

Fish House Onion Rings

3 onions, sliced 1/2-inch thick

1 cup all-purpose flour

½ tsp salt

½ tsp black pepper

1 whole egg, beaten

1 egg yolk

2 cups buttermilk

1 tsp sugar

1 tsp meat tenderizer

1 cup powdered coffee creamer

Heat a deep-fryer to 375°F.  Place flour in shallow baking pan, and stir in salt and pepper.  In medium bowl, whisk together all of the other ingredients (except onions) until frothy.  Dip onion rings in wet ingredients then into flour mixture until coated. Then dip in wet mixture again, and then into flour again.  Fry onion rings in hot oil until golden brown. Drain on paper towels, and serve immediately.

Recipe from


Lobster Mashed Potatoes

Lobster Sauce

2 lobster tails

1 quart heavy whipping cream

1 medium onion, diced

2 stalks celery, diced

2 carrots, peeled and diced

1 bay leaf

1 tsp black peppercorns, whole

¼ cup flour, all purpose

½ cup butter, salted

2 Tbsps. tomato paste

½ cup cream sherry

1 tsp fresh thyme leaves, stem removed

salt and fresh-ground black pepper

Mashed Potatoes:

5 medium to large Yukon potatoes, peeled and diced

2 bay leaves

½ cup unsalted sweet cream butter 

1 cup heavy cream, hot

Salt and freshly ground white pepper

3oz cream cheese, softened

4oz sour cream

Bring large pot of water to boil.  Place potatoes in water and cook until fork tender, 10-15 minutes depending on how big your chunks are.  Prepare lobster by cutting in half lengthwise through tail.  In two-quart stock pot heat butter over medium heat. Add all diced vegetables, lobster, peppercorns, bay leaf, and thyme. Cook on medium, stirring continually for ten minutes or until the lobster shells start to turn red. Remove lobster tails and let cool for ten minutes.  Drain potatoes and mash lightly.  Add butter, heavy cream, sour cream and cream cheese and mash to desired consistency.  Season with salt and pepper as desired.  Cover and set aside.  In lobster sauce, stir in flour and cook on medium heat, stirring continually for another 5 minutes.  Deglaze pan with sherry, then add cream.  Remove lobster meat from shell, and set meat aside. Place leftover shells back into lobster cream. Let reduce on low heat to desired consistency. (I suggest thick enough to coat the back of a spoon.)  Cut lobster meat into half-inch chunks.  Strain lobster sauce into a smaller pot and discard shell/vegetable mixture.  Stir in lobster meat and season sauce to taste with salt and pepper just before serving.  To serve, plate potatoes and top liberally with sauce and lobster pieces.  

Recipe adapted from


Shoestring Fries

Canola oil, safflower or soybean oil and corn oil in equal parts as needed to fill your fryer

½ cup unsalted beef stock

½ cup corn syrup

¼ cup soy milk

½ tsp baking powder

Enough water to cover potatoes

1 26oz bag shoestring potatoes 

 6 large Russet potatoes, peeled and sliced

Combine beef stock, soy milk, corn syrup and baking powder in large bowl and mix until combined and syrup is dissolved.  Add a little water or 1 tsp vinegar if the syrup is not wanting to dissolve.  Place fries in brine and cover with water as needed.  Stir to mix well.  Refrigerate overnight.  Drain and rinse fries with cold water. Pat completely dry.  Preheat oil to 300°F. Fry potatoes in batches for about 5 minutes. Remove with a slotted spoon and place on a paper towels. They will be very soft. (This is a good thing.)  Increase heat to 400°F. Fry in batches again until golden brown. Remove and place on paper towels. Season with salt as desired and serve!

Recipe adapted from


Colonel Coleslaw

8 cups diced cabbage

1 carrot, shredded

2 Tbsps. grated onions

cup sugar

¼ tsp salt

tsp white pepper

¼ cup whole milk

½ cup mayonnaise

¼ cup buttermilk

2 Tbsps. white vinegar

3 Tbsps. lemon juice

In large bowl add cabbage, carrot, onion.  In second bowl whisk the rest of the ingredients together until combined and smooth.  Toss together thoroughly and refrigerate for 4-8 hours (the longer, the better).  

Recipe from


Chicken House Mac & Cheese

16oz box large elbow noodles

2 cups sharp cheddar cheese, shredded

1 cup Parmesan Romano cheese, shredded

1 ½ cups whole milk

3 Tbsps. unsalted sweet cream butter

½ tsp garlic powder

Salt and pepper, to taste

Preheat oven to 325°F and grease a 9 x 13” pan with butter.  Boil and drain noodles.  Mix your noodles with butter.  Blend cheeses in bowl.  Scoop 1/3 of the noodles into bottom of pan.  Sprinkle 1 cup of cheese on top of noodles.  Sprinkle garlic powder, salt and pepper on cheese.  Repeat steps 4-6 with 3 layers of noodles and cheese.  Pour milk carefully over the mixture.  Bake for 30 minutes uncovered.

Recipe from