The Secret Recipe Blog » Chilis

Copycat Chili’s Spicy Garlic & Lime Shrimp

ChefTom — Wed, 16 Sep 2009 20:55:59 +0000

24 large shrimp, peeled and deveined
2 tablespoons butter
1 clove garlic, chopped
1 lime

Seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley flakes
1/8 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder

Mix the seasoning ingredients in a small bowl. Preheat a large skillet over medium heat. Melt the butter to the pan, then stir in the chopped garlic and saute for about 10 seconds. Next, add the shrimp to the pan. Cut the lime in half and squeeze each half into the pan over the shrimp. Season the shrimp with all of the seasoning blend. Saute the shrimp for 5 to 8 minutes or until they turn pink and begin to brown slightly. Cook both sides of the shrimp.

Serves 4

Copycat Chili’s Calypso Cooler

ChefTom — Fri, 15 May 2009 14:23:46 +0000

The nice weather is rolling in. Time to enjoy some nice cocktails by the pool!

1 1/4 ounces Captain Morgan spiced rum
1/2 ounce peach schnapps
4 ounces orange juice
splash Rose’s lime juice (or other brand)
1/2 ounce grenadine
Garnish:
orange wedge
maraschino cherry
1. Fill a 16-ounce glass with ice.
2. Pour all ingredients over ice in the order listed. Don’t mix or shake.
3. Garnish with an orange wedge and a cherry on a toothpick. Serve with a straw.
Makes 1 drink.

Copycat Chili’s Southwest Vegetable Soup

ChefTom — Thu, 09 Oct 2008 20:45:06 +0000

6 cups chicken broth
1 15-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 teaspoon chili powder
dash garlic powder
Garnish
1 cup grated cheddar-jack cheese blend
1 cup crumbled corn tortilla chips
Combine all the soup ingredients in a large saucepan over high heat. Mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
To serve, ladle 1 1/2 cups into a bowl. Sprinkle a tablespoon of the grated cheddar-jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
Makes 6 servings.

Copycat Chili’s Salsa

ChefTom — Fri, 23 Nov 2007 19:54:47 +0000

Time and time again, Chili’s never fails to satisfy love for good food and drinks with friends! I made this salsa recipe this weekend to bring to a party and it certainly was a hit !

Ingredients:
14 1/2 oz can tomatoes and green chills
14 1/2 oz can whole peeled tomatoes plus the juice
1 tablespoon jalapeños (canned, diced, not pickled)
1 teaspoon jalapeños (canned, diced, not pickled)
1/4 cup diced onion
3/4 teaspoon garlic salt, to taste
1/2 teaspoon cumin, or more to taste
1/4 teaspoon sugar, to taste

Directions:

Place jalapeños and onions in a food processor; pulse for just a few seconds. Add both cans of tomatoes, salt, sugar and cumin. Process all ingredients until well blended, but do not puree. You want the salsa to be chunky. Place in covered container and chill. Serve with your favorite tortilla chips.

Copycat Chili’s Margarita Presidente

ChefTom — Thu, 20 Sep 2007 00:57:06 +0000

I know I’ve said it many times, but Chili’s is one of my favorite spots for quick bite or some good drinks with friends. I almost always order a Margarita Presidente to start off. It tastes so good and goes down smooth. And they serve it in a cool shaker too! lol… The secret to recreating this recipe is to use the name brands listed in the recipe. Enjoy responsibly!

1 1/4 ounces Sauzas Commemorativo Tequila
1/2 ounce Presidente brandy
1/2 ounce Cointreau liqueur
4 ounces sour mix
Splash of lime juice

Pour all ingredients into a shaker glass with crushed ice. Shake very well and serve in a salt rimmed margarita glass with some ice.

Serves 1

Copycat Chili’s Beef Fajitas

ChefTom — Sun, 24 Jun 2007 21:37:36 +0000

I’m at Chili’s at least once a week! It’s close to home and has great appetizers, burgers and fajitas. Can’t go wrong with the 2 for 1 drinks either! I know you will all love this weeks recipe. Juicy, marinated steak grilled to perfection! Served sizzling with onions and bell peppers. Goes great on a summer night !

1 1/2 pounds of Sirloin Steak
1 envelope dry onion soup mix
2 cups water
Sauteed onion & green pepper
1 small can diced green chilies
Flour tortillas
Shredded Cheddar cheese
Salsa

1. Cut sirloin steak into bite size pieces.
2. Place in crockpot, with chili’s, soup mix & water. Cook on low, 6-8 hours.
3. Chop onion & bell pepper in small stripes, saute in olive oil.
4.Warm tortillas in microwave.
5. Drain beef mixture. Place in center of tortillas, top with cheese, salsa & onion & pepper mix.

Serves 4

Copycat Chili`s Margarita Grilled Chicken

ChefTom — Tue, 03 Oct 2006 15:24:01 +0000

Serves: 4
Ready In: Less than 2 hrs

Ingredients:
4 boneless, skinless chicken breasts
1 cup Margarita Mix liquid
1/4 cup tequila
1 Tbs Minced garlic
Freshly ground black pepper, to taste
Salt, to taste
Directions:
Pour margarita mix, tequila and garlic over chicken breast and let marinate for 2 hours in refrigerator. When ready to prepare drain and dust with black pepper to taste.
Grilling works best, but you can also use an iron skillet and bring to medium high temperature.
Spray an oil coating into pan and braise chicken breast until done on each side.
Serve chicken breast on top of black beans and serve with your favorite Mexican rice and a generous helping of salsa.