Chili's Recipes

[Anonymous]

Welcome to the Chili's Secret Recipe Archive.

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[Anonymous]

Chili's Skillet Queso

1 brick Kraft Velveeta Cheese (2 lb.)
2 cans Hormel No-Bean Chili

Just heat in together in a crock pot for a few hours or until melted. For the most accurate texture mix sauce in a blender. Serve with heated corn chips.

[Anonymous]

Chili's Black Beans

2 (15.5 oz.) Cans of Black Beans
1/2 tsp. Sugar
1/2 tsp. Chili Powder
1/2 tsp. Garlic Powder

Place in sauce pan and mix through.

Let simmer for about 20 - 25 minutes.

Place beans on the bottom of plate. They should cover the middle of the plate. Place Chicken Breast in the middle, your serving of rice on the side, and a generous helping of pico de gallo.

[Anonymous]

Chili's Awesome Blossom

1 Prepared Onion
2 1/2 C. Flour
2 tsp McCormick Seasoned Salt
1/2 tsp. Coarsely Ground Pepper
1/4 tsp. Garlic Powder
1 C. Butter Milk

Mix all dry ingredients together.

Onion may be sliced like a blossom by cutting the top 1/4 off, the top has the stem. Then peel and be very careful to leave the root intact.

Carefully slice from the top of the onion down but stop about 1/2" before you get to the root, taking care not to cut through the root. Slice the rest of the onion like a pie into many servings. When complete, soak onion in cold ice water for 1/2 hr. so the onion's petals will start to open up and bloom.

Drain onion and dip in flour mixture and dust well. Dip onion then in buttermilk and back in flour mixture.

Place in hot oil and fry until golden. Oil should cover onion. When done drain well and place on plate and cut center out of onion so the petals may easily be removed.

Dipping Sauce

1/2 C. Sour Cream
2 Tbsp. Catsup
1/2 tsp. McCormick Seasoned Salt
1/8 tsp. Red Pepper
1 1/2 tsp. Fresh Horseradish
1/4 tsp. Paprika

Mix all together and serve in the middle of the onion blossom. Garnish with paprika and just a dash of red pepper.

[Anonymous]

Chili's Twisted Lemonade Twist

1 ounce Sauza Commemoritiva Tequila
1/2 ounce Cointreau
1/2 ounce Presidente Brandy
1/2 ounce Rose's lime juice
1/3 cup sweet & Sour mix

Combine all ingredients in a shaker with crushed ice. Shake. Pour drink into a martini glass rimmed with salt. Serve the remainder of the drink in the shaker on the side.

[Anonymous]

Chili's Electric Lemonade

1 1/4 ounces vodka (Bacardi Limon if you please)
1/2 ounce Blue Curacao
2 ounces sweet and sour mix

Mix in a mixer, top with a splash of 7-Up, and garnish with lemon squeeze

[Anonymous]

Chili's Grilled Chicken Pasta

2 boneless skinless chicken breast halves, cut into strips
2 teaspoons Cajun seasoning
2 tablespoons butter or margarine
1 to 2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
4 ounces linguine or fettuccine, cooked and drained
Grated Parmesan cheese, optional

Place chicken and Cajun seasoning in a bowl or re-sealable plastic bag; toss or shake to coat.

In a large skillet over medium heat, saute chicken in butter until almost tender, about 5 to 7 minutes.

Reduce heat.

Add cream and seasoning; heat through.

Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired.

[Anonymous]

Chili's Monterey Chicken Recipe

1 boneless skinless chicken breast
2 teaspoons barbeque sauce (Bull's Eye is best)
2 slices of well cooked bacon, drained
1/4 c.. mixture of Monterey Jack and Sharp Cheddar Cheese

Pound chicken breast until it is flattened; season with salt and pepper.

Spray a nonstick skillet with cooking spray; cook chicken until done.

Transfer to a serving plate.

Top chicken breast with barbeque sauce, bacon and cheese. Broil in oven, or melt the cheese in a microwave.

Sprinkle with a small amount of cold chopped tomatoes and chives.

[Anonymous]

Chili's Tortilla Crunch Chicken Fingers

1 package dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup crushed tortilla chips
1 1/2 pounds boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water

Preheat oven to 375 degrees F.

Coat a large baking sheet w ith vegetable cooking spray.

Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.

Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2 x 3-inch strips.

Dip strips into egg then into tortilla chip/spice mixture, coating well.

Arrange in a single layer on prepared baking dish; drizzle with butter.

Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.

[Anonymous]

Chili's Margarita Grilled Chicken

4 boneless, skinless chicken breasts
1 cup liquid margarita mix
Fresh ground black pepper, to taste


Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.

When ready to prepare, drain and dust chicken breasts with black pepper.

If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating.

Braise the chicken breasts until done on each side. Place chicken breasts atop Chili's Black Beans.

Serve with a serving of your favorite Mexican rice and Chili's Pico de Gallo.

[Anonymous]

Chili's Low-Fat Fajitas

1/4 cup lime juice
3 Tbls. olive oil OR vegetable oil - divided
4 cloves garlic - crushed
3 tsp. soy sauce - divided
1 tsp. salt
1/2 tsp. liquid smoke
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 lb. boned, skinned chicken breasts OR skirt steak
2 Tbls. water
1/2 tsp. lime juice
1 dash salt
1 dash black pepper
1 lrg. Spanish onion - sliced thin
1/2 med. green bell pepper - seeded, sliced thin
1/2 med. red bell pepper - seeded, sliced thin
1/2 med. yellow bell pepper - seeded, sliced thin

Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, and 1/4 tsp. black pepper in a sealable plastic container, add chicken/steak to container, cover, and refrigerate for at least 2 hours, or overnight (preferred).

Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, and a dash of salt and pepper; set aside.

Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.

Cut meat into thin strips; set aside and keep warm.

In a large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbls. oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers.

Toss together meat, onions, and peppers.

Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.

[Anonymous]

Chili's Chicken Enchilada Soup

1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 teaspoons ground Cumin
2 teaspoons Chili Powder
2 teaspoons granulated Garlic
1/2 teaspoon Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 pound processed American cheese, cut in small cubes
3 pounds cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices.

Saute until onions are soft and clear, about 5 minutes

In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.

Add to sauteed onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina.

Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.

[Anonymous]

Chili's Southwest Chicken Chili

1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cups diced green bell pepper
2 tablespoons diced seeded jalapeno pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoon ground cumin
2 1/2 tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly minced cilantro
1 1/2 teaspoons ground red pepper
1/2 teaspoon ground oregano
1/2 cup crushed canned tomatillos
1 can (4 ounces) diced green chiles, drained
2 cans (15 ounces each) navy beans or small white beans, drained
1 can (15 ounces) dark red kidney beans, drained
3 pounds diced cooked chicken breast
shredded cheddar cheese
sour cream for garnish (optional) tortilla chips

In 5-quart or larger pot, heat the vegetable oil over medium heat.

Add the onions and saute along with bell pepper, jalapeno and garlic.

Cook until onions are soft and transparent, and vegetables are tender.

Do not remove from heat. In a medium mixing bowl or other container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Mix well with a spoon or other utensil until consistently blended.

Pour this mixture into the vegetable mixture. Add the tomatillos and diced green chiles to pot. Stir well and bring to boil.

Add beans and chicken, then reduce heat and simmer for at least 10 minutes.

When the chili is ready it should have thickened slightly.

Pour into servings bowls, and sprinkle shredded cheese over the top. Top with a dollop of sour cream and serve with tortilla chips on the side.

Makes about 4 quarts.

[Anonymous]

Chili's Black Bean Soup

1/4 cup olive oil
1/4 cup yellow onion, diced
1/4 cup carrots, diced
1/4 cup green bell pepper, diced
4 beef bouillon cubes
1 cup boiling Water
1 1/2 quarts (3 pounds) canned black beans, not drained
2 tablespoons cooking sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon granulated sugar
2 teaspoons garlic, granulated
2 teaspoons salt
1/2 teaspoon black pepper, ground
2 teaspoons chili powder
8 ounces smoked sausage, small dice
1 tablespoon cornstarch
2 tablespoons water

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saute the vegetables until they are tender.

Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.

Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.

In a blender, puree 1 quart of the soup, and put back into the pot.

In a separate bowl, combine the cornstarch and 2 tablespoon water.

Add the cornstarch mix to the soup and bring to a boil for 1 minute.

Serve with cornbread, white rice, or your favorite side dish

[Anonymous]

Chili's Chicken Mushroom Soup

1/4 cup (1/2 stick) margarine
1/4 cup diced yellow onion, cut into 1/4-inch pieces
1/4 cup diced carrots, cut into 1/4-inch pieces
1/4 cup diced celery, cut into 1/4-inch pieces
3 cups sliced mushrooms (about one
8 ounce package), cut into 1/8-inch slices
1/2 cup all-purpose flour
5 1/2 cups chicken broth
Pinch of dried tarragon
1/4 teaspoon dried thyme
1/2 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
3 cups half-and-half
1 1/2 teaspoons lemon juice
3/4 pound diced cooked chicken

Melt margarine in large heavy pot.

Add vegetables and saute until tender over medium-low heat.

Slowly sift flour over vegetables and let cook briefly, stirring regularly.

Do not let flour brown.

Slowly add chicken broth to vegetable-flour mixture, stirring constantly.

Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.

Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes.

Serve immediately.

[Anonymous]

Chili's Chocolate Brownie Sunday

1 Pkg. Fudge Chocolate Brownie Mix
1 (14 oz.) Pkg. English Walnuts (coarsely Chopped)
13"x9" Baking Pan
Vanilla Ice Cream
1 Small Jar Fudge Topping
1 Small Jar Maraschino Cherry's

Follow the directions on the package of brownie mix for fudge style brownies and add 1 1/2 cups coarsely chopped walnuts to mix and stir.

Pour batter into a 13"x 9" pan so the brownies will not be excessively thick.

Bake according to directions but do not over bake. We like ours a
little underdone.

To assemble on your individual serving plate: warm a 4"x4" slice of brownie and place a large round spoon full of vanilla ice cream on top, cover with fudge, place about a tablespoon of walnuts on topping and add a maraschino cherry!

[Anonymous]

Chili's Chocolate Chip Paradise Pie

CRUST:

1/3 cup grahamcracker crumbs
3 tbsp. granulated sugar
3 tbsp. butter
1/3 cup chocolate chips

Preheat oven to 350 degrees F.

Melt butter and combine with the graham cracker crumbs and sugar.

Press into bottom of a 1- quart casserole dish. Top evenly with chocolate chips.

Bake for 5 minutes until chocolate is melted. Spread melted chips out evenly over crust.

FILLING:

1/2 cup flour
1/4 cup granulated sugar
3/4 tsp. baking powder
1/3 cup milk
1 tbsp. oil
1 tsp. vanilla extract
1/3 cup semi-sweet or milk chocolate chips
1/4 cup shredded coconut
1/4 cup crushed walnuts or almonds

Combine dry ingredients in large mixing bowl.

Add milk, oil and vanilla and stir until smooth. Stir in chocolate chips, coconut, and nuts. Pour into crust.

Bake, uncovered, for 35 to 40 minutes, until a wooden pick comes out clean.

TO SERVE:

2 tbsp. butter
dash of cinnamon
Hot fudge and caramel toppings

Place 2 tablespoons of butter on oven-proof serving plate. Sprinkle with cinnamon. Place in warm oven until butter melts.

Remove plate from oven and place large piece of warm pie directly onto melted butter. Top pie with ice cream and drizzle with hot fudge and caramel toppings.

[Anonymous]

Chili's Mighty Ice Cream Pie

Stream Carmel and chocolate on plate and then place your slice of pie.


1 Oreo Cookie Crust
1/2 Gallon Vanilla Ice Cream
1 (6 oz.) Pkg. Heath Bits
1 Cup Semi Sweet Chocolate Chips
1 Jar Chocolate Fudge Topping
1 Jar Carmel Topping

Freeze pie crust, Heath bits and chips.

When Heath bits and chips are frozen chop in food processor until fine.

Put pieces back in freezer. Soften ice cream just until its workable (so bits can be stirred into ice cream with out melting ice cream).

Place lightly thawed ice creamin a chilled mixing bowl and add heath bits and chocolate chips that have been processed. Stir and mix well.

Place ice cream in frozen pie shell and refreeze. When pie has been in freezer for several hours and frozen well you are ready for the next step.


Melt slightly 1/3 cup of the chocolate fudge topping so that it may stream when poured from a measure cup or spoon. The Carmel may stream with out heating, if not you should do the same as the chocolate topping.

Remove the pie from freezer and stream chocolate and Carmel sauce on top of the pie and place back in freezer. When completely frozen cover tightly and will keep in freezer for several days.

[Anonymous]

Chili's Salsa Recipe

14 1/2 ounces can tomatoes and green Chills (like Ro-Tel)
14 1/2 ounces canw hole peeled tomatoes plus the juice
1 tablespoon jalapenos (canned, diced, not pickled) PLUS
1 teaspoon jalapenos (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

Place jalapenos and onions in processor; process for just a few seconds.

Add both cans of tomatoes, salt, sugar and cumin.

Process all ingredients until well blended, but do not puree.

Place in covered container and chill. A couple of hours of chilling will help the flavors to develop.

Serve with your favorite thin corn tortilla chips.

[Anonymous]

Chili's Honey Mustard

1 cup mayonnaise
1 cup Grey Poupon
1/2 cup honey

Mix thoroughly. A very simple but delicious dressing or dipping sauce.

[Anonymous]

Chili's Pico de Gallo

1/2 C. Diced Onions
1/2 C. Diced Tomatoes
2 Tbsp. Chopped Cilantro
Diced Jalepeno to taste (Omit the seeds)

Dice both tomatoes and onions. Chop cilanto, and add enough diced jalepeno seeds to suit your desired hotness.

Mix together, and serve.

[Anonymous]

Chili's Salsa


1 Can Tomatoes and Green Chills (14.5 oz can)
1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
1 Tbsp. + 1 tsp. Jalapenos (canned,diced, not pickled)
1/4 C. Yellow Onion (diced)
1/2 - 3/4 tsp. Garlic Salt
1/2 tsp. Cumin
1/4 tsp. Sugar

In food processor place jalapenos and onions. Process for just a few seconds.

Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree.

Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.

Serve with your favorite thin corn tortilla chips.

[Anonymous]

Chili's Boneless Buffalo Wings

spices:

1 cup all-purpose flour
2 tspn salt
½ tspn black pepper
¼ tspn cayenne pepper
¼ tspn paprika

egg mixture:

1 egg
1 cup milk

chicken:

2 boneless, skinless chicken breast fillets, cut in strips
6 cups vegetable oil
¼ cup hot pepper sauce
1 tbsp butter, melted and slightly cooled
blue cheese dressing
celery sticks


Combine the spice ingredients together in a shallow dish. Make sure the ingredients are well mixed.

In another shallow dish, combine the egg and milk until completely mixed and smooth.

Preheat a deep fryer or deep electric skillet to 375°F.

Dip one piece of chicken first into the egg mixture, then into the spice mixture. If desired, you can re-dip for a heavier coating.

Repeat with remaining strips of chicken.

Carefully add a few pieces of chicken at a time to the hot oil. Cook 4-6 minutes or until browned on all sides.

Combine the hot pepper sauce and butter in zipper-top bag (this is why the butter needs to be slightly cooled).

Add the cooked chicken pieces to the bag. Seal the bag and turn to coat all the chicken with the hot sauce mixture.

Serve with blue cheese dressing and celery.

[Anonymous]

Chili's Nacho Burger

Pico de Gallo:

2 medium tomatoes, diced
½ cup diced Spanish onion
2 tspn chopped fresh jalapeno pepper, seeded and de-ribbed
2 tspn finely minced fresh cilantro
1 tspn lime juice
pinch of salt

guacamole:

2 small or 1 large avocado
2 tbsp sour cream
¼ cup diced tomato
½ tspn diced jalapeno
¼ tspn chopped fresh cilantro
¼ tspn lemon juice
1/8 tspn salt

Chili Queso:

3 oz ground beef
1 tspn all-purpose flour
pinch of salt
pinch of ground black pepper
16 oz bottle Cheez Whiz
2 tbsp milk
½ tspn chili powder
½ tspn cumin
½ tspn paprika

burger:

2 lb ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tbsp mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced


Make the pico de gallo by combining all of the ingredients for the pico in a small bowl and mixing well. Cover bowl and chill in the refrigerator.

Make the guacamole: In a small bowl, mash up most of the avocado, being sure to leave several un-mashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator.

For making the chili queso: In another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Work the dry ingredients into the ground beef by hand. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it's brown, then set aside.

Melt the Cheez Whiz with 2 tbsp of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat.

Preheat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat.

Separate the ground beef into four ½-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty.

Build the burger open-faced in the following order starting with the bottom bun.

On the bottom bun: ½ cup shredded lettuce - hamburger patty - 2 tbsp chili queso - 4 or 5 crumbled tortilla chips - 2 tspn green onion

On the top bun: ½ tablespoon mayonnaise - 2 tbsp pico de gallo - 2 tbsp guacamole - 4 jalapeno slices


Serve burger with extra queso and guacamole.

Makes 4 burgers.

[Anonymous]

Chili's Southwestern Eggrolls

1 chicken breast fillet
1 tbsp vegetable oil
2 tbsp minced red bell pepper
2 tbsp minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 tbsp frozen spinach, thawed and drained
2 tbsp diced, canned jalapeño peppers
½ tbsp minced fresh parsley
½ tspn cumin
½ tspn chili powder
¼ tspn salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 x 7" flour tortillas

avocado-ranch dipping sauce:

¼ cup smashed, fresh avocado (about half of an avocado)
¼ cup mayonnaise
¼ cup sour cream
1 tbsp buttermilk
1 ½ tspn white vinegar
1/8 tspn salt
1/8 tspn dried parsley
1/8 tspn onion powder
dash dried dill weed
dash garlic powder
dash pepper

garnish:

2 tbsp chopped tomato
1 tbsp chopped onion

Preheat barbecue grill to high heat

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.

Preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and saute for a couple minutes until tender.

Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan.

Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1½ minutes or until hot.

Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together.

Repeat with remaining ingredients until you have five eggrolls. Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.

While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl.

Preheat 4-6 cups of oil to 375°F. Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce. Garnish dipping sauce with chopped tomato and onion.

[Anonymous]

Chili's Boneless Shanghai Wings

1 cup all-purpose flour
2 tspn salt
½ tspn ground black pepper
¼ tspn cayenne pepper
¼ tspn paprika
1 egg
1 cup milk
2 chicken breast fillets
4 to 8 cups vegetable oil (as required by fryer)

Ginger-citrus sauce:

1 ¼ cups water
1 tbsp corn starch
¾ cup dark brown sugar
¼ cup soy sauce
2 tbsp minced fresh ginger
1 tspn minced garlic
2 tbsp lime juice
1 tbsp lemon juice
¼ tspn crushed red pepper flakes

Wasabi-ranch dressing:

½ cup bottled Ranch salad dressing
2 tbsp buttermilk (or whole milk)
1 tspn prepared horseradish
½ tspn powdered wasabi
1 drop green food coloring


Combine flour, salt, peppers and paprika in a medium bowl.

In another small bowl, whisk together egg and milk.

Slice each chicken breast into 6 pieces. Preheat 4 to 8 cups of canola oil (use the amount required by your fryer) in a deep fryer to 375°F.

One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.

When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water. Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat.

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

Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering. Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl. Cover and chill this until the wings are done.

When the chicken has rested and you're ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned. Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn't too crowded in there.

When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels.

When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid. Pour the ginger-citrus sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce.

Pour the chicken onto a plate and serve the dish with wasabi-ranch dressing on the side.

[Anonymous]

Chili's Grilled Baby Back Ribs

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

Make the 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.

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 and lots of napkins.

[Anonymous]

Chili's Calypso Cooler

1½ oz Captain Morgan spiced rum
½ oz peach schnapps
4 oz (½ cup) orange juice
splash lime juice
½ oz grenadine

garnish: orange wedge & maraschino cherry

Fill a 16 oz glass with ice.

Pour all ingredients over ice in the order listed. Don't stir.

Garnish with an orange wedge and a cherry on a toothpick.

[photographerwhocooks]

Originally Posted by Anonymous

Chili's Grilled Chicken Pasta

2 boneless skinless chicken breast halves, cut into strips
2 teaspoons Cajun seasoning
2 tablespoons butter or margarine
1 to 2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
4 ounces linguine or fettuccine, cooked and drained
Grated Parmesan cheese, optional

Place chicken and Cajun seasoning in a bowl or re-sealable plastic bag; toss or shake to coat.

In a large skillet over medium heat, saute chicken in butter until almost tender, about 5 to 7 minutes.

Reduce heat.

Add cream and seasoning; heat through.

Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired.

What is cajun seasoning? I would love to make this for supper tomorrow night for my friend who is pregnant and CRAVING this desperately!!

[Kitchen Witch]

Cajun seasoning can be purchased at your local supermarket or you can make your own.

1/2 cup Paprika
2 tbsp. Cayenne Pepper
1 & 1/2tbsp. Garlic Powder
1/2tsp. Black Pepper
1/4tsp. Salt
1/2tsp. Basil
1/2tsp. Tarragon
1/2tsp. Thyme Leaves (ground)

Method:
Mix all ingredients in a bowl. Store spice in a jar with a lid. Use seasoning to taste...for any recipe that calls for a Cajun Seasoning.



OR


1 Tablespoon Paprika -- sweet
2 1/2 Teaspoons Salt
1 Teaspoon Onion powder
1 Teaspoon Garlic powder
1 Teaspoon Ground red pepper (cayenne)
3/4 Teaspoon White pepper
3/4 Teaspoon Black pepper
1/2 Teaspoon Dried thyme leaves
1/2 Teaspoon Dried oregano leaves

Mix all ingredients well.
This seasoning is fantastic when used on not only fish,
but chicken and steak as well.
Dip the meats in melted butter and then into this mix before cooking.