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.

Chicken Tortilla Stew

Note:    I can't help it.   I am cold and the only thing that sounds good is warm, wonderful stew!   Could there be a weight loss program that involves soups and stews?


Chicken Tortilla Stew

Ingredients:
1 rotisserie chicken, shredded (about 6 cups) or 4 to 5 cooked, boneless, skinless chicken breast halves
3 14-oz cans reduced sodium chicken broth
2 10-oz cans mild red or green chili enchilada sauce
1 12-oz can evaporated milk
2 cups matchstick or shredded carrots
1 cup uncooked long or medium grain rice
1 1/2 teaspoons ground cumin
2 cups frozen whole-kernel corn, thawed
1 1/2 cups broken tortilla chips


Directions:
Combine broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn; stir well.

Spoon into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired. Makes about 6-8 servings.

Crockpot Potato Chowder

Note: I have been on an endless soup fest this winter. I saw this recipe on Real Mom's blog and added it to my "to try" list. I made it for supper last night, but waited to late to put it in the crockpot. It worked great to just make it on the stove simmering it over medium low heat for about an hour until the potatoes were tender. The entire pot was GONE! I knew I should have made a double batch.

Crockpot Potato Chowder

Ingredients:
8 cups diced potatoes
1/3 cup diced onions
6 regular bouillon cubes
6 cups water
1 can cream of chicken soup
1 8 oz package cream cheese
1/2 lb bacon, cooked and crumbled
shredded sharp cheddar cheese

Directions:
Combine potatoes, onions, bouillon cubes, water and chicken soup in crockpot. Cook on low for 8-10 hours or until potatoes are tender. Add cream cheese to soup and blend well.

Spoon into bowls and top with bacon and cheese.

Homemade Snickers Bars

Note: If you have never visited Lisa's blog during her Tempt My Tummy Tuesdays, you really should. That is where I found this delicious recipe. It was at Lynn's Kitchen Adventures.

Homemade Snickers Bars

Ingredients:
2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup Creamy Peanut Butter

Filling:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts

Caramel Layer:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream

Icing:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Directions:
Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.

For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.

For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.

Rotel Chicken Spaghetti

Note: This recipe makes a huge amount. When I need to take food to someone's house, this is a tried and true recipe that allows me to cook for my family and their family at the same time.

Rotel Chicken Spaghetti

Ingredients:
6 chicken breasts
3 bouillion cubes
4 Tsp. butter
1 bunch of green onions, diced
1 box of whole wheat angel hair pasta
1 can Rotel tomatoes (hot or mild - your choice)
1 large block of Velveeta cheese, cut into cubes
2 Tbsp. worcestershire sauce

Directions:
Place enough water in pot to cover chicken breasts. Bring water to a boil. Add three chicken bouillion cubes, butter, green onions and chicken. Salt and pepper the water. When chicken is done, remove from water, but do not empty water. Shred the chicken and set aside. Bring water back to a boil and add Rotel tomotoes. Add angel hair pasta. When pasta is almost finished cooking turn heat down to low, add Velveeta cheese and worcestershire sauce. Stir gently until cheese is melted. Pour into greased casserole dishes and bake for 350 degrees until bubbly.

Variations: Depending on your taste, this recipe is delicious if you want to add mushrooms or sweet peas at the end of cooking.

If you aren't sharing this recipe, you can put the extras of this recipe into a Ziploc bag and freeze until you need it.

Baked Beans

Note:    I am not a huge fan of baked beans.   In fact, the only baked beans I will eat are these.    But these... I can eat the entire dish!

Baked Beans

Ingredients:
1 large can pork & beans
1 cup brown sugar, firmly packed
1 medium onion
1 small to medium bell pepper, chopped fine
3/4 cup ketchup
1 Tbsp hot sauce
1 Tbsp mustard
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp oregano
bacon slices

Directions:
Mix all ingredients except bacon in a 9 x 13 inch lightly greased glass baking dish.    Lay bacon slices on top.   Bake 350 degrees for 1 hour.

Variation:   To make this dish a "meal", add 1 -2 pounds of cooked hamburger or turkey.  

Broccoli Casserole

Note: Veggies! Give me some veggies after all the rich foods of the holidays. Of course, if I am going to get the boys to eat broccoli I have to cover it up.

Broccoli Casserole

Ingredients:
1 cup water
1/2 teaspoon salt
1 cup instant rice
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 package (10 ounces) frozen chopped broccoli, thawed
1/2 cup diced process American cheese

Directions:

Heat oven to 350°F. Grease a 1-1/2-quart baking dish; set aside.  Bring water and salt to boil in a saucepan over medium-high heat. Stir in rice; cover and remove from heat. Let stand 5 minutes.   Melt butter in a small skillet. Add onion and celery; sauté until tender. Stir into rice. Add soup, broccoli and cheese; stir until combined.  Transfer to prepared baking dish. Bake 1 hour.