CopyKat Recipes » Chilis

What you are reading at CopyKat – top recipes

Stephanie — Tue, 02 Jun 2009 12:03:11 +0000

We have a lot of free restaurant recipes that we love to share with you. We add new recipes all of the time. Here are this weeks top 10 recipes that you have been reading the most. Maybe you have missed one of these and want to check one of these out.

1. How to make alfredo sauce – making alfredo sauce is easy, and tastes very sophisticated. You can make this with just a few ingredients, and we will show you how to make a restaurant style alfredo sauce that everyone will love.
2. Olive Garden Salad Dressing – Olive Garden is known for their fresh tasting salads that are served with every meal. You can make salad dressing similar to theirs quickly and easily.
3. Kenny Rogers Barbecue Sauce – these were popular restaurants in parts of the US a few years back, while you may not be able to go to one anymore, you can still have the taste made famous by Kenny Rogers.
4. PF Changs Soothing Lettuce Wraps - spicy chicken is enhanced by a cool leaf of lettuce. Don’t miss this one.
5. Buca di Beppo Chicken Marsala – this is one of our favorite dishes, it is easy enough to prepare on a week night. We love the tangy flavors, the mushrooms, the chicken, and the marsala wine. Cook up plenty of pasta to go with this one, you won’t want to miss any of the sauce.
6. Chili’s Southwest Egg rolls – Who doesn’t love an eggroll? These are unique as they have a southwestern kick to them. Enjoy black beans, spinach and more all rolled together.
7. Olive Garden Alfredo Sauce II – Even better than the original. Enjoy really authentic tasting alfredo sauce here. This recipe has been a favorite as long as it has been around.
8. Lentils – we show you how to make lentils. This recipe was inspired by two events, we had recently dined at a really nice restaurant and they served these. We also love that lentils are inexpensive to make, taste great, and cook up in under 30 minutes.
9. Outback Steakhouse dipping sauce – you know this diverse sauce can be used to dip in french fries, steak, chicken fingers, veggies, or just about anything else you desire. Check this dipping sauce out.
10. Joe Teece’s Chicken and Bow Tie Pasta – need to make a healthy and tasty dinner in just a few minutes? Don’t miss this one.

Chili’s Southwest Eggrolls – enjoy this restaurant favorite anywhere. These Southwest style egg rolls are delicious.

Stephanie — Wed, 20 May 2009 00:36:41 +0000

This is a well known appetizer dish from Chili’s. These are filled with chicken breasts, black beans and so much more.

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded Monterey jack cheese
5 7-inch flour tortillas
Dipping Sauce
1/4 cup smashed fresh avocados (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions

1. Preheat barbecue grill to high heat.

2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.

3. Lightly salt and pepper each side of the chicken while it cooks.

4. Set chicken aside until it cools down enough to handle.

5. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

6. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.

7. Dice the cooked chicken into small cubes and add it to the pan.

8. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.

9. Cook for another 4 minutes.

10. Stir well so that the spinach separates and is incorporated into the mixture.

11. Remove the pan from the heat and add the cheese.

12. Stir until the cheese is melted.

13. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

14. Spoon approximately one-fifth of the mixture into the center of a tortilla.

15. Fold in the ends and then roll the tortilla over the mixture.

16. Roll the tortilla very tight, then pierce with a toothpick to hold together.

17. Repeat with the remaining ingredients until you have five eggrolls.

18. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.

19. Overnight is best.

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

21. Preheat 4-6 cups of oil to 375 degrees.

22. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

23. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

24. Garnish the dipping sauce with the chopped tomato and onion.

Thanks to Arrington for sharing this appetizer recipe.

Chilis Monterey Chicken – serve up restaurant style chicken breast with melted cheese and barbeque sauce.

Stephanie — Fri, 08 May 2009 01:09:32 +0000

This recipe was submitted and created by Susan Food. This recipe was created per the serving, so add accordingly. What makes this clone so special is the bacon, barbeque sauce, and melted cheese. You can serve this with some rice and salad and you have the perfect meal.

1 boneless skinless Chicken Breast
2 tsp. Barbeque Sauce (she recommends Bull’s Eye)
2 slices of well crisped Bacon
1/4 C. mixture of Monterey Jack and Sharp Cheddar Cheese

Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.

Chilis Margarita Grilled Chicken – have this unique grilled chicken anytime with our copy cat recipe.

Stephanie — Thu, 07 May 2009 17:59:24 +0000

Chilis makes very unique menu items. Their food is often cutting edge in family restaurants, always flavorful, and always unique. This is one of the easiest chicken breast dishes to make. We recommend serving these over black beans and with rice just like they do in the restaurant.

4 Boneless, Skinless Chicken Breast
1 C. Liquid Margarita Mix
Fresh Ground Black Pepper (to taste)

Pour margarita mix over chicken breast and let marinate for 2 hours in refrigerator. When ready to prepare drain and dust with black pepper to taste.
If you do not have a grill use a iron skillet and bring to medium high temperature and spray an oil coating into pan and braise chicken breast until done on each side. Place chicken breast atop of black beans and serve with a serving of your favorite Mexican rice and a generous helping of Pico de Gallo.

Chili’s Black Beans

Stephanie — Sun, 03 May 2009 16:51:49 +0000

You can make these beans at home, and do so very inexpensively. To save time we start with canned 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, a generous helping of picadillo. and sprinkle with a tablespoon of crushed tortilla chips (optional).

Chili’s Chicken Enchilada Soup

Stephanie — Sun, 29 Mar 2009 07:50:07 +0000

1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 C. Masa Harina
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. 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 and 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. Makes 1 1/2 gallons or 16-20 servings.

Please note you must mix in the mesa harina into 1 quart of broth completely. If you add the masa harina into the soup directly it will be difficult to mix in and may be lumpy. If you feel 2 cups is too much masa harina I have made the soup with 1 1/2 cups successfully.

Chili’s Salsa – make fresh salsa and see what a difference it makes with our recipe.

Stephanie — Fri, 27 Mar 2009 12:59:10 +0000

Making salsa isn’t hard to do. You can make salsa just like Chilis with our recipe. Canned tomatoes, and canned green chilies make preparing this salsa easy.

1 Can Tomatoes and Green Chilies (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.

Chilis Pico de Gallo

Stephanie — Fri, 13 Feb 2009 18:52:05 +0000

This goes perfect with the Chili’s Margarita Chicken and the Chili’s Black Beans.

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

Dice both tomatoes and onions. Chop cilantro, and add enough diced jalapeno seeds to suit your desired hotness. Mix together, and serve.

Chili’s Mighty Ice Cream Pie

Stephanie — Fri, 06 Feb 2009 23:06:09 +0000

When serving it makes a nice presentation on the serving plate if you stream Carmel and chocolate on plate and then place your slice of pie.

Its so easy and sooooo good. I could not leave the pie alone and it did not stay in my freezer for too long.

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 cream in 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.

Chili’s Chocolate Brownie Sundae

Stephanie — Thu, 05 Feb 2009 03:22:52 +0000

This is a delightful treat! Besides this is a great way to soup up a brownie mix.

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″x9″ 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!

Chili’s Awesome Blossom dipping sauce

Stephanie — Tue, 03 Feb 2009 03:40:20 +0000

This dipping sauce is great with the Awesome blossom or even regular french fries and chicken fingers.

1/2 C. Sour Cream
2 Tbsp. Ketchup
1/2 tsp. McCormick Seasoned Salt
1/8 tsp. Red Pepper
1 1/2 tsp. Fresh Horseradish
1/4 tsp. Paprika1/4 tsp. Paprika

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

Chili’s Awesome Blossom

Stephanie — Tue, 03 Feb 2009 03:37:15 +0000

Chili’s is known for their flavor. Our version of this recipe has that wonderful flavor of Chili’s.

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.

Chili’s Skillet Queso

Stephanie — Tue, 03 Feb 2009 03:27:22 +0000

Don’t miss this easy appetizer. There is only two ingredients in the dip. You can make this one quickly, and easily. Thanks to fellow viewer Steve for this one.

1 2 lb. brick Kraft Velveeta Cheese
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.

Chili’s Prezidente Margarita – you don’t have to leave home to try this tasty drink.

Stephanie — Sat, 03 Jan 2009 07:53:50 +0000

If you make margaritas at home, you don’t have to designate a driver. Enjoy a Chilis Prezidente Margarita at home with our free recipe. A fellow viewer graciously submitted this recipe! For more great drinks try The Bartender’s Companion: A Complete Drink Recipe Guide by Robert Plotkin .

1 1/4 oz. Sauza Commemorativo Tequila
1/2 oz. Prezidente Brandy
1/2 oz. Cointreau
3 oz. sour mix
splash lime juice

Serve over ice with salt.

Makes 1 drink