T.G.I. Friday’s offers a unique, casual experience delivering on its brand promise of “In Here it’s ALWAYS Friday” melding authentic and imaginative American food, exciting and innovative drinks and a one of a kind service experience to provide liberation from the everyday — turning any day into a FRIDAY! This site will provide you with restaurant news, promotions, copycat recipes and video cooking demonstrations.

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White Cheddar Mashed Potatoes


WHITE CHEDDAR MASHED POTATOES
TGI Friday's Restaurant Copycat Recipe

2 pounds red potatoes, cut into 1 inch chunks
1 teaspoon salt for water
2 ounces garlic butter
1/3 cup heavy cream
4 ounces aged white cheddar or jack cheese, shredded

Wash potatoes and bring to a boil in salted water. Cook for 5 to 10 minutes until potatoes are soft. Drain potatoes well.

Place back in pot or in a mixing bowl. Add cheese, cream, garlic butter, and salt and pepper to taste. Beat until smooth with a whisk or potato masher.

Garlic Butter: Saute 1 teaspoon minced garlic in 1 tablespoon oil for about 2 minutes until softened. Mix with room temperature butter and 1 teaspoon chopped fresh parsley.

TGI Fridays Launches New Lunch Menu

TGI Fridays has rolled out a new lunch menu at participating restaurants in its 490 units in the United States

New Sandwiches and Beverages include:

  • Truffle Stacked Burger: A four-cheese blend (mozzarella, Monterey Jack, provolone and sharp white Cheddar) with truffle oil, onion-bacon jam and Asiago cheese between two burger patties, topped with truffle aïoli and applewood smoked bacon
  • Mediterranean Mahi Mahi Naan’Wich: Grilled mahi mahi with balsamic glaze on naan bread, with cucumber yogurt sauce, balsamic-glazed onions, garlic, basil and Roma tomato bruschetta blend, and mixed greens with kale
  • California Chicken Club: Grilled chicken breast, chilled, sliced and served on a toasted baguette with bacon, smoked gouda, chopped romaine lettuce, tomatoes, avocado and yogurt aïoli
  • Green with Passion Smoothie: Mango and passion fruit purees blended with agave sour mix and kale
  • Pippin’ Boba: Zico Coconut Water blended with agave, lime juice, lemon juice and strawberry or mango boba pearls
  • Cherry Limeade Slush: Lemonade, maraschino cherries and agave sour mix over slush ice
  • Paradise Punch: Orange juice, pineapple juice and guava puree
  • Tickle Pink: Ruby red grapefruit juice, guava purée and soda water

The On The Double pairings allow customers to choose from mozzarella sticks, house salad, Caesar salad or soup, along with selected lunch-sized entrées, priced at $6.99 to $8.99, and offered from 11 a.m. to 3 p.m.

For $6.99 they can have one of those appetizers along with:
  • Italian Pretzel Grinder stuffed with pepperoni, grilled chicken and provolone
  • 1/2 BLT & Avocado Sandwich on a baguette
  • Strawberry Fields Salad with chicken, goat cheese, glazed pecans and balsamic vinaigrette;
  • Bruschetta Pasta Pomodoro, which is fettuccine, garlic and basil tomato sauce, and balsamic glaze

The $7.99 options are:
  • 1/2 California Chicken Club with bacon, avocado and yogurt aïoli; 
  • Chipotle Yucatan Chicken Salad with avocado vinaigrette
  • Smoked Sausage Mac & Cheese
  • Chicken & Bacon Mac & Cheese

The $8.99 options are: 
  • Jack Daniels Rib Sliders with provolone
  • Spicy Chicken Sliders with ghost pepper honey Cajun Chicken Pasta with spicy Alfredo sauce
  • Grilled Chicken Caesar Salad.

Spiked Plates Menu


TGI Fridays Chefs Raid the Bar to Create New Spiked Plates

America’s favorite corner bar once again has nailed it. TGI Fridays takes pride in the experts we have behind the bar, but the tables have turned. Now the chefs are taking over, raiding the bar for inspiration and combining what Fridays does best—food and spirits. For a limited time, Guests have the freedom to explore new flavors at a great price with new Spiked Plates for $10 and appetizers for $5—dishes infused with your favorite libations.

Enjoy Bourbon Barrel Chicken all natural chicken fire grilled and served over bourbon infused wood planks or the Bourbon Barrel Sirloin prepared using the same method but with a fresh USDA choice 6 ounce sirloin. They're also featuring Hard Cider Half Rack Ribs slow cooked, fall off the- bone tender baby back ribs fire grilled and basted with our new hard cider glaze and rubbed with Sriracha seasoning. 

The Spiked Plates options don’t end there you can also check out a juicy Jack Stacked Burger with melted sharp cheddar, onion bacon jam, Asiago & Parmesan, and Jack Daniel’s glaze.

Fridays Guests are notoriously generous, so sharing isn’t just an option—it’s practically a mandate. So, start by sharing some of our delicious $5 appetizers including JackSliders, Pretzels with Beer Cheese and Boneless Wings with new Cider Glaze.

Fridays is also mixing up its fresh salad lineup with the new Harvest Apple Salad with Chicken or Ahi Tuna—including mixed greens with kale drizzled with pomegranate dressing and topped with goat cheese, green apples, sea salted almonds, crunchy rice noodles, dried apricots and pumpkin seeds.

TGI Fridays Throws Away Happy Hour Restrictions

Fridays Offers Guests Appetizer and Drink Specials ALL DAY, EVERY DAY

TGI Fridays Throws Away Happy Hour Restrictions  TGI Fridays announces that happy hour, which the brand popularized 50 years ago, is officially dead. Why? Because dictating a specific time for people to get together for drinks is an outdated idea. Instead, Fridays is breaking the barriers by introducing a new line up of food and drink features all day, every day with the launch of Happy Every Hour.

Happy Every Hour removes two barriers of having a good time – not enough time and too little money. Starting this week, guests can enjoy new appetizers and drinks including  Bacon Wrapped Stuffed Jalapenos, Jack Sliders and Boneless Wings in six new flavors – Srirarcha, Memphis BBQ, Miso, PB&J, Cider Glaze and Ghost Pepper (yes, it’s that hot).  Fridays is also introducing new handcrafted cocktails with fresh ingredients, like the Ultimate Blueberry Pom Long Island Tea or Blood Orange Cooler, prepared by the best bartenders in the business. All appetizers in the promotion are only $5 with the adult beverages ranging from $3-5, all day, every day.

And of course, guests can still enjoy their favorite appetizers with Happy Every Hour, like Fridays popular Mozzarella Sticks, Spinach Florentine Flatbread and Boneless Wings in both Buffalo and Garlic Parmesan flavors – as well as scratch made cocktails and select draft beers.

Parmesan Meatballs


PARMESAN MEATBALLS
TGI Friday's Copycat Recipe

Makes 4 Servings

Topping: 
1 cup seeded and diced tomato 
1/4 cup finely chopped sweet onion 
2 tablespoons chopped fresh basil 
1 teaspoon chopped garlic 
1/4 teaspoon each salt and black pepper 

Meatballs: 
1 pound ground beef  
1/4 cup panko breadcrumbs 
1/4 cup egg whites 
2 tsp. chopped garlic 
1/4 tsp. onion powder 
1/4 tsp. each salt and black pepper 
3/4 cup marinara sauce 
1/4 cup shredded mozzarella cheese 
1/4 cup shredded Parmesan cheese 

Preheat oven to 350 degrees. Spray an 8 x 8 inch baking pan with nonstick spray.  In a medium bowl, combine all topping ingredients. Gently mix until uniform. Cover and refrigerate.

In a large bowl, combine ground beef, breadcrumbs, egg whites, garlic, onion powder, salt, and black pepper. Firmly and evenly form into 12 meatballs.  Lay meatballs in the baking pan, and evenly top with marinara sauce.  Cover pan with foil, and bake for 20 minutes.

Remove foil, and bake until meatballs are cooked through, about 10 minutes.  Sprinkle with mozzarella and Parm. Bake until mozzarella has melted, about 5 minutes. Finish with topping.

Flat Iron Steak


FLAT IRON STEAK
TGI Friday's Copycat Recipe


Flat Iron Steak:
2 pounds flank steak
2 tablespoons olive oil
2 cloves garlic mashed
1 teaspoon chopped Italian parsley
1 teaspoon chopped rosemary
1/4 cup Cabernet Sauvignon
salt and generous amount of fresh ground pepper
1/2 teaspoon dry mustard

Mix all ingredients thoroughly and marinate steak for one hour. Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.

Jack Daniels Steak Sauce:
1/2 cup pineapple juice
3 tablespoons soy sauce
1 1/2 teaspoons ginger
1/2 teaspoon garlic powder
1/4 cup Jack Daniels whiskey

Combine all ingredients and mix well. Dip meat in sauce and place on grill over hot coals. When meat is turned, brush with sauce. Grill to desired degree of doneness. Just before meat is removed from grill, brush again with the sauce. Makes enough for 8 servings

Dijon Crusted Beer Chicken



What's in it this dish?
TGI Friday's did a promotion in the spring of 2011 based on dishes created using craft beer. The Dijon Crusted beer Chicken had  chicken fillets marinated in craft beer and lightly breaded with seasoned breadcrumbs. The dish was served with a tossed salad of mixed greens and grape tomatoes drizzled with a Caesar vinaigrette.



DIJON CRUSTED BEER CHICKEN
TGI Friday's Copycat Recipe


Rib Flight Trio


TGI Fridays Transforms the Grill with New Rib Flight Trio

Guests at Fridays can choose three sections of baby back ribs baked in-house, each with their own tasty seasoning, sauce or topping.  Each custom order is a unique trio to suit individual tastes, including a selection of flavorful, hand crafted rubs, crusts, and sauces, such as Applewood Bacon Crust, Chipotle Smoked BBQ, their signature Jack Daniel’s, sweet Memphis Rub or Tennessee BBQ.  All options are expertly grilled, tender baby back pork ribs, served with seasoned fries and ginger-lime slaw.

With the arrival of the Rib Flight Trio, there’s no need to choose just one. Fridays is encouraging customers to expand their palates – whether they are looking for something sweet, something spicy or something decadent, Fridays delivers on a variety of perfectly grilled premium tastes on one plate. Rib Flight Trio is valid at participating U.S. restaurants for a limited time and for dine-in customers only.

Tuscan Portobello Melt



TUSCAN PORTOBELLO MELT
TGI Friday's Copycat Recipe

Makes 1 sandwich

1/2 cup sliced Portobello mushroom (about 1/2 of a small Portobello)
1/4 cup sliced red onion
4-5 grape tomatoes (each sliced in half)
1 teaspoon vegetable oil
1/4 teaspoon balsamic vinegar
pinch of salt
pinch of ground black pepper
pinch of dried thyme
2 slices sourdough bread
butter, softened
1 slice Provolone cheese
1 slice Monterey Jack cheese
1 teaspoon Grey Poupon Country Dijon mustard

Roast the Vegetables: Preheat broiler to high. Combine the mushrooms, onion and tomatoes with with oil and vinegar, and a few pinches of salt and pepper and thyme in a small roasting pan. Place the mixture under the broiler for 5 or 6 minutes or until the vegetables begin to brown. Stir halfway through during the cooking time.


Build the Sandwich: Preheat a large saute pan over medium heat. Lightly brown one side of each bread slice and build the sandwich on the browned side of one slice. Lay a slice of provolone cheese on the bread. Spread mustard on the cheese, and then spoon the roasted vegetables onto the cheese. Place the slice of Jack cheese on the vegetables and then top the sandwich with the brown side of the bread facing the inside of the sandwich.

Grill the Sandwich:  Spread a little butter on one side of the sandwich, then place the  sandwich, butter side down, onto the pan. Spread a little butter on top of the sandwich. Grill for 1 to 2 minutes or until browned.  Flip the sandwich and grill for another 1 to 2 minutes until brown.

Sedona Black Bean Burger


SEDONA BLACK BEAN BURGER
TGI Friday's Copycat Recipes

Serves 1

1 sandwich bun
1/2 romaine lettuce leaf
1 slice tomato
1/2 tablespoon mayonnaise
1/2 teaspoon chipotle pepper sauce (Tabasco)
1/2 cup thinly sliced onion cut into 2 inch strips
1 teaspoon balsamic vinegar
1 frozen meatless black bean burger patty (MorningStar Farms, Amy's, or Gardenburger)
1 slice cheddar cheese
1 ounce sliced avocado (about 1/4 avocado)
Optional: hamburger dill pickle chips

Split bun into halves. Top the bottom half with lettuce, tomato and, if you like, pickle chips. In a small bowl, mix mayo with hot sauce. Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir onion until softened, 4 - 6 minutes. While still in the skillet, carefully drizzle onion with vinegar. Cook and stir until onion is evenly coated.  Transfer to a medium bowl, and cover to keep warm.

If needed, clean skillet. Remove from heat, re-spray, and return to medium heat. Cook patty for about 4 minutes per side, until cooked through.  While still in the skillet, top patty with cheese. Cook until cheese has melted, about 1 minute. Place cheese topped patty over the tomato on the bottom bun half. Top with cooked onion and avocado. Spread the top bun half with mayo mixture, and place it over the stack.