Note: I use Lipton Onion Soup mix for a lot of recipes. Now that I have a quick and easy recipe I will never wonder if I have any of those packets anymore!
Copycat Lipton Onion Soup Mix
Ingredients
3/4 c. Dried minced onion
1/3 c. beef bouillon granules
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar
Directions
Combine all ingredients. Seal in a ziploc or vacuum seal jar. Approximate 5 Tbs of mix equals one envelope (1 1/4 oz).
To make onion dip:
5 Tbs. Prepared Mix
1 pint Sour Cream
Blend well, refrigerate for at least an hour.
Showing posts with label copycat. Show all posts
Showing posts with label copycat. Show all posts
Tuesday, December 3, 2013
Tuesday, August 27, 2013
Starbucks Lemon Loaf
Note: Have you ever eaten Starbucks Lemon Loaf? It is delicious. Like lemonade goodness in a cake. I was so excited when someone shared this recipe with me. Now I can make their cake for less than what it cost to get a slice at Starbucks. Yes!
STARBUCKS LEMON LOAF
Ingredients:
1 1/2 cup(s) flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 cup(s) sugar
2 TBS butter; Softened.
1 tsp vanilla
1 tsp lemon extract
1/3 cup(s) lemon juice
1/2 cup(s) oil
Lemon Icing Ingredients:
1 cup powdered sugar; Plus 1 Tablespoon.
2 TBS whole milk
1/2 tsp lemon extract
Instructions:
Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed. When the loaf is cool, remove it from pan and frost the top with the icing. Let the icing set up before slicing.
STARBUCKS LEMON LOAFIngredients:
1 1/2 cup(s) flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 cup(s) sugar
2 TBS butter; Softened.
1 tsp vanilla
1 tsp lemon extract
1/3 cup(s) lemon juice
1/2 cup(s) oil
Lemon Icing Ingredients:
1 cup powdered sugar; Plus 1 Tablespoon.
2 TBS whole milk
1/2 tsp lemon extract
Instructions:
Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed. When the loaf is cool, remove it from pan and frost the top with the icing. Let the icing set up before slicing.
Monday, March 11, 2013
Copycat Bonefish Grill Bang Bang Shrimp
Note: Anytime I am on Facebook and someone posts about going to eat at Bonefish Grill, nine times out of ten they will say they have eaten "Bang Bang Shrimp". It seems to be just "the" thing to eat when you are at Bonefish. I ran across this copycat recipe and decided it was a must try!
Copycat Bonefish Grill Bang Bang Shrimp
Spicy Sauce:
1/2 cup mayonnaise
4 teaspoons chili garlic sauce (sambal sauce)
1 teaspoon granulated sugar
1/2 teaspoon rice vinegar
Souffle:
1 egg, beaten
1 cup milk
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed (ground) sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
8 to 12 cups vegetable shortening or oil
16 to 18 medium shrimp, peeled and deveined
Garnish:
1 handful of mixed greens
1 green onion, chopped (green part only)
Directions
Combine all ingredients for chili sauce in a small bowl. Cover the sauce and set it aside for now.
Combine the beaten egg with milk in a shallow bowl. Mix flour, panko, salt, black pepper, sage, onion powder, garlic powder, and basil in another shallow bowl.
Heat shortening or oil to 350 degrees F. Use the amount of oil required by your fryer.
Bread the shrimp by first coating each with the breading. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden brown. Drain on a rack or paper towels. When all of the shrimp have been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed greens, then sprinkle the stack with chopped green onion.
*Serves 2 to 4 as an appetizer.
Copycat Bonefish Grill Bang Bang Shrimp
Spicy Sauce:
1/2 cup mayonnaise
4 teaspoons chili garlic sauce (sambal sauce)
1 teaspoon granulated sugar
1/2 teaspoon rice vinegar
Souffle:
1 egg, beaten
1 cup milk
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed (ground) sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
8 to 12 cups vegetable shortening or oil
16 to 18 medium shrimp, peeled and deveined
Garnish:
1 handful of mixed greens
1 green onion, chopped (green part only)
Directions
Combine all ingredients for chili sauce in a small bowl. Cover the sauce and set it aside for now.
Combine the beaten egg with milk in a shallow bowl. Mix flour, panko, salt, black pepper, sage, onion powder, garlic powder, and basil in another shallow bowl.
Heat shortening or oil to 350 degrees F. Use the amount of oil required by your fryer.
Bread the shrimp by first coating each with the breading. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden brown. Drain on a rack or paper towels. When all of the shrimp have been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed greens, then sprinkle the stack with chopped green onion.
*Serves 2 to 4 as an appetizer.
Monday, January 24, 2011
Copycat Snapple Lemon Iced Tea
Note: For the 40 days leading up to our discipleship weekend, our youth pastor challenges us to fast. He says it can be food or something that we feel we cannot do without. Many of our students give up Facebook or texting, but this year I decided that I needed to give up carbonated drinks. I have had quite an addiction to them and knew that giving them up would be quite a sacrifice. During my days of fasting I started drinking Snapple Lemon Iced Tea along with my water. It may be the best stuff on earth, but it is also the most expensive so I had to find a copycat recipe!
Copycat Snapple Lemon Iced Tea
Ingredients
8 cups water
2 Lipton tea bags
3/4 cup sugar
1/3 cup lemon juice
Directions
Add the water to a large saucepan and place over high heat. Once the water is boiling, add the tea bags and turn off the heat. Cover the saucepan and let stand for about 2 hours. After 2 hours, discard the teabags. Add the sugar to a 2-quart pitcher. Pour the tea into the pitcher. Add the lemon juice and give it a good stir. Refrigerate until cold or serve over ice. Makes 2 quarts.
Copycat Snapple Lemon Iced Tea
Ingredients
8 cups water
2 Lipton tea bags
3/4 cup sugar
1/3 cup lemon juice
Directions
Add the water to a large saucepan and place over high heat. Once the water is boiling, add the tea bags and turn off the heat. Cover the saucepan and let stand for about 2 hours. After 2 hours, discard the teabags. Add the sugar to a 2-quart pitcher. Pour the tea into the pitcher. Add the lemon juice and give it a good stir. Refrigerate until cold or serve over ice. Makes 2 quarts.
Monday, January 17, 2011
Copycat Suddenly Salad
Note: My Big Guy loves Suddenly Salad. Don't ask me why, but he does. However, it seems crazy to me to spend that much money on a box when I can make tons of us homemade and get the same taste. Just don't tell him!!
Copycat Suddenly Salad
Ingredients
2 cups Rotini pasta
1 cup peas, frozen
2/3 cup Mayonnaise (Hellmanns or similar)
1 package ranch dip mix
1/4 cup shredded carrot
1/4 cup bacon — cooked crisp & crumbled (or bacon bits)
1/2 teaspoon onion powder
Directions
Bring water to a boil in a saucepan. Add pasta and carrot shreds, allow them to boil, uncovered, for 10 minutes. Drain into a strainer and rinse under cold water. In a medium sized bowl, mix together the peas, the entire packet of ranch dressing mix, bacon bits, onion powder, and mayonnaise. Add pasta and carrots. Stir together until everything is combined. Chill and serve.
Copycat Suddenly Salad
Ingredients
2 cups Rotini pasta
1 cup peas, frozen
2/3 cup Mayonnaise (Hellmanns or similar)
1 package ranch dip mix
1/4 cup shredded carrot
1/4 cup bacon — cooked crisp & crumbled (or bacon bits)
1/2 teaspoon onion powder
Directions
Bring water to a boil in a saucepan. Add pasta and carrot shreds, allow them to boil, uncovered, for 10 minutes. Drain into a strainer and rinse under cold water. In a medium sized bowl, mix together the peas, the entire packet of ranch dressing mix, bacon bits, onion powder, and mayonnaise. Add pasta and carrots. Stir together until everything is combined. Chill and serve.
Tuesday, January 11, 2011
Copycat Macaroni Grill Pasta Milano
Note: When they closed our Macaroni Grill we were heartbroken. It was one of our favorite places to eat. The boys loved it and I loved it too. Thank goodness for copycat recipes that allow us to have a taste of our restaurant which left us too soon!
Macaroni Grill's Pasta Milano
Ingredients
6 ounces Butter
18 ounces grilled Chicken, sliced
12 ounces Sun-dried Tomatoes
12 ounces Mushrooms, sliced
6 tablespoons finely grated Parmesan Cheese
36 ounces roasted Garlic Cream Sauce
36 ounces Bow Tie Pasta
Directions
Cook the pasta as directed on package. Sauté butter and mushrooms about 30 seconds. Add the roasted garlic cream sauce and Parmesan; heat thoroughly. Drain pasta. Add pasta to the sauté pan and mix well. Garnish with Parmesan cheese. Serve and Enjoy.
Macaroni Grill's Pasta Milano
Ingredients
6 ounces Butter
18 ounces grilled Chicken, sliced
12 ounces Sun-dried Tomatoes
12 ounces Mushrooms, sliced
6 tablespoons finely grated Parmesan Cheese
36 ounces roasted Garlic Cream Sauce
36 ounces Bow Tie Pasta
Directions
Cook the pasta as directed on package. Sauté butter and mushrooms about 30 seconds. Add the roasted garlic cream sauce and Parmesan; heat thoroughly. Drain pasta. Add pasta to the sauté pan and mix well. Garnish with Parmesan cheese. Serve and Enjoy.
Monday, January 10, 2011
Copycat Bonefish Bang Bang Shrimp
Note: Everyone who goes to Bonefish Grill says they order Bang Bang Shrimp. It is all they talk about. After realizing how simple it was I don't know why everyone is spending such big bucks to go to Bonefish to enjoy this simple appetizer. I can set a pretty table, light a few candles and enjoy this with my sweet hubs on one of our simple date nights right at home!!!
Copycat Bonefish Bang Bang Shrimp
For the sauce
1/2 cup Mayonnaise
4 teaspoons Chili Garlic Sauce (find this in the Chinese section of your grocery or in a Oriental Market)
1 teaspoon granulated Sugar
1/2 teaspoon Rice Vinegar
That's it for the original recipe. Pretty simple and delicious.
Directions
Precook the wings or shrimp WITHOUT the sauce. Mix up the Sauce. Toss the shrimp and wings in the sauce and place on the platter. Enjoy the compliments.
Copycat Bonefish Bang Bang Shrimp
For the sauce
1/2 cup Mayonnaise
4 teaspoons Chili Garlic Sauce (find this in the Chinese section of your grocery or in a Oriental Market)
1 teaspoon granulated Sugar
1/2 teaspoon Rice Vinegar
That's it for the original recipe. Pretty simple and delicious.
Directions
Precook the wings or shrimp WITHOUT the sauce. Mix up the Sauce. Toss the shrimp and wings in the sauce and place on the platter. Enjoy the compliments.
Saturday, January 8, 2011
Copycat Applebee's Blonde Brownie
Note: I love the blonde brownie from Applebee's when it is fresh and warm. The last two times I have gone to Applebee's the brownie wasn't fresh so I got frustrated and decided to find a recipe and make it for myself. Yummy and much cheaper too!!
Copycat Applebee's Blonde Brownie
Ingredients
2 cups Flour
1 teaspoons Baking Powder
3 /4 teaspoon Salt
1/4 teaspoon Baking Soda
1 1/4 sticks unsalted Butter (10 Tablespoons)
2 cups packed golden Brown Sugar
2 large Eggs
2 teaspoons Vanilla
3/4 cup Chocolate Chips
3/4 cup chopped Pecans
Directions
Preheat oven to 350 degrees. Lightly flour and butter a 9 x 13 x 2 pan. Sift flour into a bowl. Mix flour, baking powder, salt, and baking soda. Set aside. Melt butter. In mixing bowl, place melted butter and add sugar, mixing well. Add eggs and vanilla, mixing well. Add flour slowly, blending. Batter will be slightly thick. Spread in pan. Sprinkle chocolate chips and pecans over all. Bake for 25 − 30 minutes
Serve warm topped with ice cream.
Copycat Applebee's Blonde Brownie
Ingredients
2 cups Flour
1 teaspoons Baking Powder
3 /4 teaspoon Salt
1/4 teaspoon Baking Soda
1 1/4 sticks unsalted Butter (10 Tablespoons)
2 cups packed golden Brown Sugar
2 large Eggs
2 teaspoons Vanilla
3/4 cup Chocolate Chips
3/4 cup chopped Pecans
Directions
Preheat oven to 350 degrees. Lightly flour and butter a 9 x 13 x 2 pan. Sift flour into a bowl. Mix flour, baking powder, salt, and baking soda. Set aside. Melt butter. In mixing bowl, place melted butter and add sugar, mixing well. Add eggs and vanilla, mixing well. Add flour slowly, blending. Batter will be slightly thick. Spread in pan. Sprinkle chocolate chips and pecans over all. Bake for 25 − 30 minutes
Serve warm topped with ice cream.
Monday, July 12, 2010
TMTT: Sweet Potato Pancakes with Spiced Pecans and Peach Butter
Sweet Potato Pancakes with Spiced Pecans and Peach Butter
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
3 cups buttermilk
3 large eggs
2 tablespoons butter, melted
1 large sweet potato, roasted and cooled
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Spiced Pecans, recipe below
Peach Butter, recipe below
Directions
In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.
Spiced Pecans
Ingredients
1 cup pecans, chopped
1/2 tablespoon butter
1/2 tablespoon tupelo honey
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt
Directions
Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
Peach Butter
Ingredients
1/2 cup peaches, peeled and diced
1/2 pound butter, softened
1/4 cup brown sugar
Pinch sea salt
Directions
In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.
Join me over at Tempt My Tummy Tuesday for even more delicious recipes. It is always my favorite stop when making my grocery list for the week! Say hey to Lana and Lisa from me.
Wednesday, March 18, 2009
Copycat Girl Scout Cookies
So I am obsessed with copycat Girl Scout Cookies since I didn't buy any boxes of their delicious goodness!!
I am going to be trying Little Birdie Secrets' homemade thin mints.
And don't these Samoas from Baking Bites blog look AMAZING!
But these babies? They are screaming my name! Peanut butter patties!
I am going to be trying Little Birdie Secrets' homemade thin mints.
And don't these Samoas from Baking Bites blog look AMAZING!
But these babies? They are screaming my name! Peanut butter patties!
Monday, March 9, 2009
Copycat Schlotskys Oatmeal Cookies
Note: Have you ever had oatmeal cookies from Schlotzkys? They are delicious and I am not a big fan of raisins in my cookies. This recipe is about as close as I have found. The secret to this recipe is soaking the raisins.
Copycat Schlotskys Oatmeal Cookies
Ingredients:
3 large eggs, well beaten
1 cup raising
1 teaspoon vanilla extract
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups oatmeal
3/4 cup chopped pecans
Directions:
Combine eggs, raisins, and vanilla and let stand for one hour. Cream butter and sugars. Blend in egg-raisin mixture, flour, salt, cinnamon, baking soda, oatmeal, and chopped nuts. Dough will be stiff. Drop dough by heaping teaspoons on ungreased cookie sheet and flatten slighly with hand or measuring cup. Bake at 350° for 10-12 or until lightly browned. If you give the cookie sheet a whack on counter before cooling it helps make them set up more chewy and more uniform shape.
I am about to go make my grocery list, but before I do I am going to check out all the great recipes over at Lisa and Lana's blog for Tempt My Tummy Tuesday!
Saturday, February 28, 2009
Copycat Gummi Bears
Note: Do you love gummi bears? We do. And they are fun to make too!
Copycat Gummi Bears
Ingredients:
1 small box Jello with sugar (any flavor)
7 envelopes unflavored gelatin
1/2 cup water
Directions:
Mix in a saucepan until the mixture resembles playdough. Place pan over low heat and stir until melted. Once completely melted, pour into plastic candy molds, and place in the freezer for 5 min. When very firm, take out of molds and eat! Have fun!
Copycat Gummi Bears
Ingredients:
1 small box Jello with sugar (any flavor)
7 envelopes unflavored gelatin
1/2 cup water
Directions:
Mix in a saucepan until the mixture resembles playdough. Place pan over low heat and stir until melted. Once completely melted, pour into plastic candy molds, and place in the freezer for 5 min. When very firm, take out of molds and eat! Have fun!
Thursday, February 19, 2009
Homemade Gatorade
Note: Sports are getting started and that means mixing up tons of drinks for all those practices and games. This homemade version of Gatorade is a winner!
Homemade Gatorade
Ingredients:
1 pack unsweetened Kool Aid (any flavor)
2 quarts cold water
1/2 cup sugar
1/2 teas. salt
1/2 cup orange juice
Directions:
Mix together. This equals the electrolyte replacement found in many popular drinks on the market. Great for a hot summer!
Homemade Gatorade
Ingredients:
1 pack unsweetened Kool Aid (any flavor)
2 quarts cold water
1/2 cup sugar
1/2 teas. salt
1/2 cup orange juice
Directions:
Mix together. This equals the electrolyte replacement found in many popular drinks on the market. Great for a hot summer!
Wednesday, February 18, 2009
Copycat Magic Shell
Note: Do you know how much money I have spent on Magic Shell? The boys love this on their ice cream. Now I can make this at home.
Copycat Magic Shell
Ingredients:
1 − 6 ounce package chocolate chips
1/2 stick butter or margarine
1/4 cup vegetable oil
Directions:
Melt chocolate chips and butter in a double boiler. Add oil and mix in well. When dipped into or spooned over ice cream it will create a hard chocolate shell.
Copycat Magic Shell
Ingredients:
1 − 6 ounce package chocolate chips
1/2 stick butter or margarine
1/4 cup vegetable oil
Directions:
Melt chocolate chips and butter in a double boiler. Add oil and mix in well. When dipped into or spooned over ice cream it will create a hard chocolate shell.
Thursday, January 22, 2009
Copycat Cheesecake Factory Romano Chicken
Note: I have only eaten at the Cheesecake Factory once, but this is what I had and it was delicious.
Copycat Cheesecake Factory Romano Chicken
Ingredients:
2 chicken breasts
1/2 cup flour
2 Tbsp romano cheese (you can use Kraft in a jar)
salt and pepper to taste
1 egg beaten
2 tsp. water
Directions:
Whisk together the egg and the water. Pound out the chicken breast to 1/2 inch thickness. Season the flour with salt and pepper and coat the chicken lightly. Then dip in egg and cover with shredded Romano cheese. Place in frying pan on medium high with a little bit of oil Cook until golden brown.
Copycat Cheesecake Factory Romano Chicken
Ingredients:
2 chicken breasts
1/2 cup flour
2 Tbsp romano cheese (you can use Kraft in a jar)
salt and pepper to taste
1 egg beaten
2 tsp. water
Directions:
Whisk together the egg and the water. Pound out the chicken breast to 1/2 inch thickness. Season the flour with salt and pepper and coat the chicken lightly. Then dip in egg and cover with shredded Romano cheese. Place in frying pan on medium high with a little bit of oil Cook until golden brown.
Saturday, January 17, 2009
Copycat Aunt Jemima's Pancake Mix
Note: This makes a great batch of pancakes!
Copycat Aunt Jemima's Pancake Mix
Ingredients:
2 cups Self−rising flour
2 cups Bisquick
1/2 cup Sugar
1/2 cup Non−dairy creamer powder
TO USE THE MIX:
1 Egg
8 ounces 7−up
1 3/4 cups prepared pancake mix
THE MIX: In an 8−cup container, stir together flour, Bisquick, sugar and
creamer. Cover tightly. Refrigerate mix to use within 3 months.
Makes 7 cups of mix.
TO USE: Into blender, put egg, 7−up and prepared pancake mix. Blend at high speed until smooth, 1 minute. Allow 1/3 cup batter for each 6" pancake.
Copycat Aunt Jemima's Pancake Mix
Ingredients:
2 cups Self−rising flour
2 cups Bisquick
1/2 cup Sugar
1/2 cup Non−dairy creamer powder
TO USE THE MIX:
1 Egg
8 ounces 7−up
1 3/4 cups prepared pancake mix
THE MIX: In an 8−cup container, stir together flour, Bisquick, sugar and
creamer. Cover tightly. Refrigerate mix to use within 3 months.
Makes 7 cups of mix.
TO USE: Into blender, put egg, 7−up and prepared pancake mix. Blend at high speed until smooth, 1 minute. Allow 1/3 cup batter for each 6" pancake.
Monday, January 12, 2009
Copycat Applebee's Fiesta Lime Chicken
Note: I posted the copycat recipe for Chicken Tortilla Soup not too long ago and Crystal asked if I had the copycat for the Applebee's Fiesta Lime Chicken. So I was on a mission to find one, but a good one! So, Crystal, here is one that I think you will enjoy! It received high ratings from some tough critics. Also, since this dish is $9.99 a plate at Applebee's, it is also quite a deal!
Copycat Applebee's Fiesta Lime Chicken
Ingredients:
4 boneless, skinless chicken fillets
1 c shredded cheddar/monterey jack cheese blend
2 c crumbled tortilla chips or fried tortilla strips
Marinade:
1 c water
1/3 c teriyaki sauce
2 T lime juice
2 tsp garlic
1 tsp liquid mesquite smoke
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp lime juice
Mexi-Ranch Sauce:
1/4 c mayo
1/4 c sour cream
1 T milk
2 tsp minced tomato
1 1/2 tsp white vinegar
1 tsp minced canned jalapeno slices
1 tsp minced onion
1/4 tsp dried parsley
1/4 tsp Tabasco
1/8 tsp salt
1/8 tsp dried dill weed
1/8 tsp paprika
1/8 tsp cayenne
1/8 tsp cumin
Dash garlic
Dash ground black pepper
Directions:
Combine marinade ingredients in a zip-top bag and add chicken. Seal and chill for 2-3 hours or overnight. Make the Mexi-ranch dressing by combining all of the ingredients in a bowl. Mix well until smooth, then cover and chill until needed.
When you're ready to prepare the entrée, preheat to oven to high broil. Also, preheat grill to high heat. When grill is hot, cook the chicken 3-5 minutes per side or until they're done.
Arrange grilled chicken in a baking pan. Spread a layer of Mexi-ranch dressing over each piece (you'll have plenty left over), followed by 1/4 c shredded cheese. Broil chicken for 2-3 minutes.
Spread a bed of 1/2 c tortilla strips on each plate. Top with a chicken breast and serve with rice and pico de gallo or salsa.
Copycat Applebee's Fiesta Lime Chicken
Ingredients:
4 boneless, skinless chicken fillets
1 c shredded cheddar/monterey jack cheese blend
2 c crumbled tortilla chips or fried tortilla strips
Marinade:
1 c water
1/3 c teriyaki sauce
2 T lime juice
2 tsp garlic
1 tsp liquid mesquite smoke
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp lime juice
Mexi-Ranch Sauce:
1/4 c mayo
1/4 c sour cream
1 T milk
2 tsp minced tomato
1 1/2 tsp white vinegar
1 tsp minced canned jalapeno slices
1 tsp minced onion
1/4 tsp dried parsley
1/4 tsp Tabasco
1/8 tsp salt
1/8 tsp dried dill weed
1/8 tsp paprika
1/8 tsp cayenne
1/8 tsp cumin
Dash garlic
Dash ground black pepper
Directions:
Combine marinade ingredients in a zip-top bag and add chicken. Seal and chill for 2-3 hours or overnight. Make the Mexi-ranch dressing by combining all of the ingredients in a bowl. Mix well until smooth, then cover and chill until needed.
When you're ready to prepare the entrée, preheat to oven to high broil. Also, preheat grill to high heat. When grill is hot, cook the chicken 3-5 minutes per side or until they're done.
Arrange grilled chicken in a baking pan. Spread a layer of Mexi-ranch dressing over each piece (you'll have plenty left over), followed by 1/4 c shredded cheese. Broil chicken for 2-3 minutes.
Spread a bed of 1/2 c tortilla strips on each plate. Top with a chicken breast and serve with rice and pico de gallo or salsa.
Tuesday, November 25, 2008
Copycat Chicken Tenderloins
Note: I found this recipe at Southern Plate. It is a copycat recipe of Cracker Barrel's grilled chicken tenderloin. The crazy part about that title is that this recipe doesn't require a grill. After the first time I made this chicken, the boys said, "This is a KEEPER!" I have made it several times since.
Copycat Chicken Tenderloins
Ingredients:
4 boneless, skinless chicken breasts, cut into strips.
1 cup zesty Italian dressing
2 tsp lime juice
3 tsp honey (I used corn syrup once when I ran out of honey.)
Directions:
Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour (or if you are me you prepare it in the morning and let it sit all day long.) Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it.
Delicious served with twice baked potatoes or baked macaroni & cheese.
Copycat Chicken Tenderloins
Ingredients:
4 boneless, skinless chicken breasts, cut into strips.
1 cup zesty Italian dressing
2 tsp lime juice
3 tsp honey (I used corn syrup once when I ran out of honey.)
Directions:
Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour (or if you are me you prepare it in the morning and let it sit all day long.) Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it.
Delicious served with twice baked potatoes or baked macaroni & cheese.
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