Monday, October 13, 2014

Top Chilis Recipes

Top Chilis Recipes

   Chilis Appetizers


Chili's Margarita Chicken

    4 boneless, skinless chicken breast
    1 cup of liquid margarita mix
    fresh ground black pepper to taste

Directions
    Put the chicken breast in a plastic ziplock bag.
    Add the liquid margarita mix.
    Marinate the chicken in the refrigerator for at least

2 hours.
    When ready to prepare, drain and dust with black

pepper.
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Blooming Onion

Ingredients
   
Batter
   
Dipping Sauce
1 prepared onion
   
2 1/2 cups flour
   
1/2 cup sour cream
   
2 teaspoons seasoned salt
   
2 tablespoons catsup
   
1/2 teaspoon ground pepper
   
1/2 teaspoon seasoned salt
   
1/4 teaspoon garlic powder
   
1/8 teaspoon red pepper
   
1 1/2 teaspoons fresh horseradish
       
1/4 teaspoon paprika

Directions

   Mix all the dry ingredients together in a medium sized

bowl.
    Slice 1/4 an inch off the top of the onion where the

stem is.
    Peel the onion very carefully to leave the root

intact.
    Slice down the middle of the onion but stop about 1/2

inch from the bottom.
    Slice the rest of the onion like a pie into many

servings being careful not to slice through the root.
    Soak the onion in cold ice water for 1/2 an hour so

the onions petals will start to open up and bloom.
    Drain the onion and dip in the flour mixture and dust

well.
    Dip the onion into the buttermilk and then back into

the flour mixture.
    Place in hot oil and fry until golden brown. The oil

should cover the onion completely.
    Place on a plate to drain well and cut the center out

of the onion so the petals can be easily removed.
    Mix all the ingredients for the dipping sauce in a

small bowl and garnish with paprika and just a dash of red

pepper.
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Honey Chipotle Chicken Crispers

Ingredients
Batter
   
Breading


  Honey-Chipotle Sauce
1 egg, beaten
   
1 1/2 cups all-purpose flour
   
2/3 cup honey
1/2 cup whole milk
   
1 1/2 teaspoons salt
   
1/4 cup water
1/2 cup chicken broth
   
3/4 teaspoon paprika
   
1/4 cup ketchup
1 1/2 teaspoons salt
   
1/2 teaspoon black pepper
   
1 tablespoon white vinegar
1/4 teaspoon black pepper
   
1/2 teaspoon garlic powder
   
2 teaspoons ground chipotle chile pepper (McCormick makes

a powder)
1/4 teaspoon paprika
   
   
1/2 teaspoon salt
1/4 teaspoon garlic powder
   
2 chicken tenderloins
   
3/4 cup flour
   
6 cups of vegetable oul for frying

Directions
To Make the Honey Chipotle Sauce


Combine all the ingredients into a small saucepan over

medium heat until boiling.Reduce heat and simmer for 2

minutes. Remove the pan from th heat.



To Make the Chicken

    Heat the oil in a deep fryer to 350 degrees.
    Mix together all ingredients for the batter, excluding

flour, in a shallow bowl for at least 30 seconds.Whisk in

the flour.
    Make the breading by combining all ingredients in

another shallow bowl.
    Dip each piece of chicken into the batter.
    Lift the chicken out of the batter and let some of the

excess drip off.
    Toss the chicken into the dry breading and coat

completely.
    Repeat with the other pieces.
    Carefully drop the breaded chicken into the hot oil

and fry for 4 minutes, or until golden brown.
    Remove chicken from oil and allow to drain on paper

towels.
    When all the chicken tenders are done, drop them into

a large bowl.
    Pour the sauce over the top, and toss gently until all

the chicken tenders are coated with sauce.
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Loaded Potato Skins


    1 1/2 lbs red potatoes, about 15 small potatoes
    1 cup shredded cheddar cheese
    1/2 cup mayonnaise

    1/2 cup scallion, chopped fine
    10 slices bacon, cooked crisp and crumbled


Directions:

Preheat oven to 400 degrees.

Place potatoes on a large baking sheet and bake for 35-40

minutes or until tender; cool to touch.

Cut each potato in half, then cut a thin slice from the

bottom of each potato.

With a small spoon or a melon ball scooper, scoop out

potato pulp, leaving about a 1/4 inch shell.

Set shells aside and reserve pulp.

In a medium bowl, lightly mash the pulp; stir in remaining

ingredients.

Spoon the filling into the shells.
Place back onto baking sheet and broil for 3 minutes or

until golden and heated through


Serves 4-6

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Spinach and Artichoke Dip


Ingredients
   
   
1 (10 oz) frozen chopped spinach
   
1/4 cup light mayo
   
2 cups shredded Parmesan cheese
1 (13.75 oz) can artichoke hearts unmarinated
   
1 cup light sour cream
   
2 cups mozzarella cheese
2 pks (8 oz each) cream cheese
   
1 teaspoon minced garlic
   
diced tomatoes

Directions

    Preheat the oven to 350 degrees.
    Mix all the ingredients in a bowl.
    Place in an oven proof baking dish.
    Bake for 20-30 minutes.
    Serve with warm with chips, crackers or toasted French

bread for dipping.
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Honey Chipotle Chicken Crispers

Ingredients
Batter
   
Breading
   
Honey-Chipotle Sauce
1 egg, beaten
   
1 1/2 cups all-purpose flour
   
2/3 cup honey
1/2 cup whole milk
   
1 1/2 teaspoons salt
   
1/4 cup water
1/2 cup chicken broth
   
3/4 teaspoon paprika
   
1/4 cup ketchup
1 1/2 teaspoons salt
   
1/2 teaspoon black pepper
   
1 tablespoon white vinegar
1/4 teaspoon black pepper
   
1/2 teaspoon garlic powder
   
2 teaspoons ground chipotle chile pepper (McCormick makes

a powder)
1/4 teaspoon paprika
   
   
1/2 teaspoon salt
1/4 teaspoon garlic powder
   
2 chicken tenderloins
   
3/4 cup flour
   
6 cups of vegetable oul for frying

Directions
To Make the Honey Chipotle Sauce


Combine all the ingredients into a small saucepan over

medium heat until boiling.Reduce heat and simmer for 2

minutes. Remove the pan from th heat.

To Make the Chicken

    Heat the oil in a deep fryer to 350 degrees.
    Mix together all ingredients for the batter, excluding

flour, in a shallow bowl for at least 30 seconds.Whisk in

the flour.
    Make the breading by combining all ingredients in

another shallow bowl.
    Dip each piece of chicken into the batter.
    Lift the chicken out of the batter and let some of the

excess drip off.
    Toss the chicken into the dry breading and coat

completely.
    Repeat with the other pieces.
    Carefully drop the breaded chicken into the hot oil

and fry for 4 minutes, or until golden brown.
    Remove chicken from oil and allow to drain on paper

towels.
    When all the chicken tenders are done, drop them into

a large bowl.
    Pour the sauce over the top, and toss gently until all

the chicken tenders are coated with sauce.
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Skillet Queso

For a small skillet

    Just brown some hamburger with taco seasoning or use a

can of chili.
    Add cheese. Either cheese dip, Velveta, or shredded

taco cheese blend.
    Add a bit of salsa.
    Make sure the mixture stays thick for nice dipping.


The recipe below will fill a crockpot, but if you’re just

having a few people over, it’s easy to half. I think this

kind of hearty queso is best with Fritos.

Ingredients 20 oz (or so) ground hamburger meat 1 package

Lawry’s taco seasoning (1 oz) 1 white onion, diced Fresh

minced garlic – choose according to your taste – at least

a few cloves 2 cans Rotel tomatoes and green chilies 2

blocks of Velveeta

Directions 1. Brown the hamburger meat with onion, minced

garlic and taco seasoning 2. Dice Velveeta and place in

crock pot on Medium 3. Add hamburger meat and Rotel 4.

Stir occasionally until ingredients are mixed and enjoy!
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Boneless Shanghai Wings



Wings   
Ginger Citrus Sauce
Wasabi Ranch Dressing
2 chicken breast fillets   
1 1/4 cups water   
1/2 cup bottled ranch salad dressing
4 to 8 cups vegetable oil   
1 Tablespoon corn starch   
2 Tablespoons buttermilk   
3/4 cup dark brown sugar   
1 teaspoon prepared horseradish
1 cup flour   
1/4 cup soy sauce   
1/2 teaspoon powdered wasabi
2 Tablespoons salt
2 Tablespoons fresh ginger   
1 drop green food coloring
1/2 teaspoon ground black pepper   
1 teaspoon minced garlic
1/4 teaspoon cayenne pepper   
2 Tablespoons lime juice   
1/4 teaspoon paprika   
1 Tablespoon lemon juice   
1 egg   
1/4 teaspoon crushed red pepper flakes   
1 cup milk

Directions
To Make the Chicken


    Preheat oil in a deep fryer to 375 degrees.
    Combine the flour, salt, peppers and paprika in a

medium bowl.
    Whisk together the egg and milk in a small bowl.
    Slice each chicken breast in 6 pieces.
    Dip each piece of chicken into the egg mixture, then

into the breading. Repeat the process so that each piece

of chicken is double coated.
    When all the pieces of chicken have been breaded,

arrange them on a plate and chill for 15 minutes.
    When the chicken has rested. Drop each piece into the

hot oil and fry for 5 to 6 minutes until they are browned.

You may have to fry in batches so that the chicken isn't

too crowded in the deep fryer.
    Remove the chicken onto a plate lined with paper

towels to drain.
    Then, place them in a large bowl with a lid and pour

in the ginger citrus sauce. Cover with a lid and shake

everything around until each piece of chicken is coated

with sauce.
    Pour the chicken onto a plant and serve with the

wasabi ranch dip.


To Make the Ginger Citrus Sauce


    Dissolve the corn starch in a bowl of water,
    Pour the water into a medium saucepan along with the

rest of the sauce ingredients.
    Bring the mixture to a boil over medium heat.
    When the sauce begins to bubble, reduce the heat and

simmer for 10 to 15 minutes or until thick.
    Remove the sauce from the heat and let it cool a bit.


To Make the Wasabi Ranch Dressing

    Whisk together all the ingredients listed in that

category in a small bowl.
    Cover and chill this until the wings are finished

cooking.
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Chilis Entrees


Babyback Ribs


Chili's Original BBQ Sauce
Copycat Recipe

1½ cups water
1 cup white vinegar
½ cup tomato paste
1 tbsp yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1½ teaspoon salt
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika

Make the original barbecue sauce by combining all of the

ingredients for the sauce in a medium saucepan over medium

heat When it comes to a boil, reduce heat and simmer

sauce, stirring often, for 45 to 60 minutes or until sauce

is thick.


Chili's Shiner Bock BBQ Sauce
Copycat Recipe

3/4 cup shiner bock beer
1 cup ketchup
1/4 cup honey
3 tablespoons Worcestershire sauce
3 tablespoons apple cider vinegar
1 1/4 teaspoons garlic powder
1 1/4 teaspoons onion flakes
1/2 teaspoon dried chipotle powder
1/2 teaspoon white pepper
1 pinch black pepper

To make the Shiner Bock BBQ Sauce:  Heat a sauce pan over

medium heat and add all ingredients. Whisk together

thoroughly. Allow sauce to simmer covered until slightly

reduced, about twenty minutes.


Chili's Memphis Rib Rub
Copycat Recipe

1/2 cup light brown sugar
1/4 cup paprika
1/4 cup chili powder
2 tablespoons Kosher Salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon yellow mustard seeds
1 tablespoon seed
1 tablespoon cayenne pepper

To Make the Rub: Combine all the ingredients and apply

liberally before cooking.

When you're ready to make the ribs, preheat the oven to

300°F. Brush sauce over the entire surface of each rack of

ribs. Wrap each rack tightly in aluminum foil and arrange

the packets on a baking sheet with the seam of the foil

facing up.

Bake for 2 to 2½ hours or until the meat on the ribs has

pulled back from the cut ends of the bones by about ½".

When the ribs are just about done, preheat your barbecue

grill to medium heat.Remove the ribs from the foil

(careful not to burn yourself- the liquid inside will be

hot!) and grill them on the barbecue for 4 to 8 minutes

per side or until the surface of the ribs is beginning to

char.

Brush sauce on both sides of the ribs a few minutes before

you remove them from the grill. Just be sure not to brush

on the sauce too soon or it could burn.Serve the ribs with

extra sauce on the side. Enjoy!
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Buffalo Chicken Fajitas


Ingredients
   
2 boneless skinless chicken breasts
1/2 red pepper, sliced   
1/2 cup crumbled blue cheese
1/2 cup buffalo wing sauce   
1/2 green pepper, sliced   
tortillas   
1/2 onion, sliced

    Pour half the wing sauce into a plastic ziplock bag.

Add chicken and marinate in refrigerator for and hour or

two.
    Cook the chicken breast on an indoor grill or in a

grill pan on the stove.
    Let the meat rest for 5 minutes.
    In another pan saute the onions and peppers until

soft.
    Slice the chicken and put in a casserole dish. Add

onions and peppers.
    Pour in the rest of the wing sauce.
    Sprinkle blue cheese on top.
    Place under the broiler to melt the cheese.
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Santa Fe Sizzling Skillet



Green Chili Sauce

    3 tablespoons corn oil
    2 tablespoons all-purpose flour
    1 cup onion, chopped
    2 teaspoons minced garlic
    2 cups roasted new mexican green chilies,

peeled/seeded/chopped
    2 cups beef broth
    1 teaspoon salt

In heavy-bottomed sauce pan, saute onions in corn oil

until they begin to brown.
Add garlic and cook another 2 minutes.
Stir flour in with onions and garlic so that it thickens.
Add chopped chilies, beef broth and salt and mix well.
Bring to a boil and simmer 10 to 15 minutes to allow

mixture to reduce.
The sauce should be thick enough to bind chilies and

onions together.
Sauce can be refrigerated for three days, or frozen

Makes 4 cups.

Layer the quesadillas on the bottom of an oven proof

skillet.
Top with sliced chicken and onions.
Add a good helping of Mexican cheese blend over the

chicken.
Place under a broiler and cook until the cheese melts.
Serve this dish in the skillet.
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Southwest Chicken and Pasta

2 Boneless skinless chicken breast halves, cut into thin

strips
2 teaspoons Cajun seasoning
2 tablespoons butter or •••••••••
1 to 2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine or fettuccini cooked and drained
Grated Parmesan cheese, optional
Place chicken an Cajun seasoning in a bowl or resealable

plastic bag; toss or shake to coat. In a large skillet

over medium heat, saute chicken in butter until almost

tender, about 5 - 7 minutes. Reduce heat. Add cream and

seasoning; heat through. Add pasta and toss; heat through.
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Stay Tuned, more to come!!

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