Secret Recipe World

Chili’s Electric Lemonade – The Ingredients:

• 1 1/4 oz. vodka (Absolute Citron or Bicardi Limon work great)
• 1/2 oz. Blue Curacao
• 2 oz. sweet & sour mix
• Lots of ice
• Splash lemon-lime soda
• Squeze of lemon

Chili’s Electric Lemonade – The Process:

1. Combine all ingredients in an electric blender.
2. Blend until a slushy-like consistency has been achieved.
3. Top with just a splash of lemon-lime soda.
4. Garnish with lemon.
5. Enjoy!

Don’t forget your Mexican Cookbook now!

Chili’s Awesome Blossom – The Ingredients:

Awesome Blossom:

• 1 large yellow or white onion
• 2½ cups all-purpose flour
• ½ tsp. coarsely ground black pepper
• ½ tsp. garlic powder
• 2 tsp. seasoned salt
• 1 cup buttermilk

Blossom Sauce:

• 2 tbsp. tomato ketchup (catsup)
• ½ cup sour cream
• 1½ tsp. fresh horseradish
• ½ tsp. seasoned salt
• ¼ tsp. paprika
• 1/8 tsp. crushed red pepper

Chili’s Awesome Blossom – The Process:

Awesome Blossom:

1. Slice the TOP ¼ of the onion off and carefully peel (leave root intact).
2. At the flat surface of onion top, cut down through center to 1/2″ from root. Repeat this process like you would a pie or a pizza… do your best to make 16 sections (8 cuts).
3. Soak onion in cold ice water for ½ an hour. The onion’s petals will “bloom!”
4. In large bowl, mix all dry ingredients together.
5. Pour buttermilk into a separate bowl.
6. Drain onion, then dip it into the dry ingredients. Dust well.
7. Dunk dusted onion into buttermilk. Coat thoroughly, getting inside the “blossom”.
8. Roll onion through the dry ingredients one final time.
9. Deep-fry onion in oil until golden brown.
10. When finished, thoroughly drain onion and place in the center of medium serving bowl.
11. Use a 1 to 1½ inch round cookie cutter to hollow out the center of onion. This is where your ramekin of Blossom Sauce will go!

Blossom Sauce:

1. Mix all ingredients together. Blend thoroughly.
2. Pour into small ramekin and sprinkle with paprika.
3. Place in the center of your Awesome Blossom.

Enjoy!

Chili’s Monterey Chicken – The Ingredients:

• 4 boneless skinless chicken breasts
• 3 tbsp. of your favorite barbecue sauce
• 8 slices thick applewood smoked bacon, cooked and drained
• ½ cup shredded Monterey Jack cheese
• ½ cup sharp cheddar cheese
• 2-3 roma tomatoes, diced
• chopped green onions to taste, if desired

Chili’s Monterey Chicken – The Process:

1. Pound chicken breasts until nearly flattened. Season with salt & pepper.
2. Grill chicken on George Foreman Grill or on your outdoor barbecue grill. (Pan frying is okay, but not ideal.)
3. While chicken is grilling, set your oven to broil.
4. When chicken is cooked through, place each breast on a seperate serving plate.
5. Top each breast with equal amounts of barbecue sauce, bacon (2 strips each), and cheese.
6. Carefully set each plate under your broiler for 3-4 minutes, or until cheese is completely melted.
7. Using an oven mit, remove each plate from the oven and sprinkle tomatoes and green onions (if desired) over the top of each chicken breast.
8. Serve with steamed or grilled veggies and mashed potatoes with pepper gravy.
9. Enjoy!

Chili’s Grilled Caribbean Chicken Salad – The Ingredients:

• 4 boneless, skinless chicken breast halves
• ½ cup store bought Teriyaki marinade
• 4 cups chopped green leaf lettuce
• 4 cups chopped iceberg lettuce
• 1 cup chopped red cabbage
• ½ cup drained mandarin orange wedges
• ½ cup drained pineapple chunks
• 1½ – 2 cups fresh fried tortilla strips (sub thin, broken tortilla chips, if preferred)
• pico de gallo (recipe to follow)
• Chili’s Honey Lime Dressing (recipe to follow)

Chili’s Grilled Caribbean Chicken Salad – The Process:

1. In a large resealable plastic bag, shake chicken and teriyaki sauce. Marinate in the refrigerator for at least two hours (preferrably overnight).
2. Combine lettuce and cabbage in a large mixing bowl. Mix thoroughly, cover, and chill.
3. When ready, grill chicken on a George Foreman Grill or backyard barbecue grill approximately 4 to 5 minutes per side.
4. Slice grilled chicken into thin strips
5. On 2-3 large serving plates, evenly divide chilled salad greens.
6. Top each salad with tortilla strips, mandarin oranges, pineapple chunks, pico de gallo (recipe to follow), and grilled chicken.
7. Serve with a side of Chili’s Honey Lime Dressing (recipe to follow).
8. Enjoy!

Chili’s Chocolate Chip Paradise Pie – The Ingredients:

Crust:

• 3 tbsp. real butter
• 3 tbsp. granulated sugar
• 1/3 cup graham cracker crumbs
• 1/3 cup chocolate chips

Filling:

• 1 tbsp. canola oil
• 1/2 cup flour
• 1/3 cup milk
• 1 tsp. vanilla extract
• 1/3 cup semisweet chocolate chips
• 1/4 cup crushed walnuts
• 1/4 cup shredded coconut
• 3/4 tsp. baking powder
• 1/4 cup granulated sugar

Topping:

• 1/4 cup chopped or crushed walnuts
• vanilla ice cream
• caramel topping and hot fudge
• 2 tbsp. real butter

Chili’s Chocolate Chip Paradise Pie – The Process:

Crust:

1. Preheat oven to 350 degrees F.
2. Melt butter in a medium microwave-safe bowl.
3. When butter is fully melted, add graham cracker crumbs & sugar. Mix thoroughly.
4. Transfer to a one-quart casserole dish. Press firmly into bottom of dish.
5. Top evenly with chocolate chips.
6. Bake for 5 minutes, or until chocolate is melted. With rubber spatula, spread melted chocolate out smoothly.

Filling:

1. Combine dry ingredients in a large mixing bowl.
2. Add milk, oil, and vanilla and mix on low, until smooth.
3. With mixer still on low, add chocolate chips, coconut, and walnuts.
4. When thoroughly mixed, pour filling over crust.
5. Bake, uncovered, at 350 degrees F, for 35-40 minutes, or until a wooden pick comes out clean.

To Serve:

1. Spoon 2 tbsp. butter on ovenproof plate and place until oven until butter melts.
2. Remove plate from oven and place large piece of warm pie right on top of the melted butter.
3. Top pie with a scoop of vanilla ice cream.
4. Top with hot fudge & caramel toppings.
5. Sprinkle with walnuts and enjoy!

Chili’s Cajun Chicken Pasta – The Ingredients:

• 4 boneless, skinless chicken breast halves
• 4 tsp. cajun seasoning
• 4 tbsp. butter or margarine
• 3 cups heavy cream
• 1/2 tsp. lemon pepper seasoning
• 1 tsp. salt
• 1 tsp. black pepper
• 1/4 tsp garlic powder
• 8 oz. cooked penne pasta (drained)
• 2 roma tomatoes, diced
• fresh shredded parmesan, to taste

Chili’s Cajun Chicken Pasta – The Process:

1. Slightly moisten chicken with water.
2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
3. In large skillet, sautee chicken in 2 tbsp. butter, over medium heat, turning whenever neccessary.
4. When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tbsp. butter, and remainder of seasonings over medium heat, stirring occasionally.
5. When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
6. When chicken is cooked through, place on cutting board and slice into strips.
7. Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and parmesan.
8. Throw a thick, garlicy slice of Texas toast on that bad boy and enjoy!

Chili’s Chicken Enchilada Soup – The Ingredients:

• 1/4 cup chicken base
• 1/2 cup vegetable oil
• 3 cups diced yellow onions
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon cayenne pepper
• 2 teaspoons granulated garlic
• 2 cups Masa Harina (Mexican flour)
• 2 cups crushed tomatoes
• 4 quarts water (separated into 1 and 3 quart amounts)
• 3 pounds cooked, cubed chicken breast
• 1/2 pound processed American or Velveeta cheese, cut into small cubes
• Shredded Mexican cheese, fresh pico de gallo, and crunchy tortilla strips

Chili’s Chicken Enchilada Soup – The Process:

1. In large pot, combine oil, chicken base, onion, and spices. Saute until onions are soft and clear (about 5 minutes).
2. In a mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.
3. Add Masa Harina “rue” to sauteed onions, bring to a boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
4. Add tomatoes and remaining 3 quarts water to pot. Let mixture return to boil stirring occasionally.
5. Add American cheese (or Velveeta) to soup. Cook, stirring occasionally, until cheese melts.
6. Add chicken; heat through.
7. Ladel into BIG soup bowls.
8. Top with mixed cheese shreds, pico de gallo, and tortilla strips.
9. Enjoy your Chili’s Enchilada Soup!

Chili’s Salsa – The Ingredients:

• One 14½ ounce can of Ro-Tel
• One 14½ oz. can of whole tomatoes, peeled and undrained
• 1½ tbsp. raw jalapeno, finely chopped (get rid of seeds unless you want your salsa to be extra hot!)
• ¼ white or yellow onion, diced
• ½ tsp. cumin
• ¾ tsp. garlic salt
• ¼ tsp. sugar

Chili’s Salsa – The Process:

1. Place onions and jalapeños in a Magic Bullet or other food processor and run for about 5 to 10 secs.
2. Add tomatoes, Ro-Tel, cumin, and sugar.
3. Process all ingredients until thin, but not completely pureed. (Just imagine the texture of Chili’s Salsa and make that your goal).
4. Pour into a container. Cover & chill 2 hrs.
5. Serve with warm, thin tortilla chips.
6. Enjoy!

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Olive Garden Chicken Alfredo – The Ingredients:

Sauce…

• 1 pkg. Philadelphia Cream Cheese, cut into chunks
• 1/2 cup real butter (not margarine)
• 1/2 cup fresh whole milk
• 3/4 cup grated parmesan cheese (fresh parm is ideal)
• 1 tsp white pepper

The Rest…

• 4 chicken breasts, boneless and skinless
• 1 pkg. fettucine noodles
• 1 or 2 pinches garlic powder
• 1 or 2 pinches parsley
• Salt and pepper, to taste
• Extra virgin olive oil, as needed

Olive Garden Chicken Alfredo – The Process:

1. Slice chicken into 1/3” strips.
2. Cook fettucine according to package instructions. Drain and drizzle with olive oil to keep from sticking.
3. Place large skillet over medium-high heat and coat with olive oil.
4. When pan is nice and hot, add chicken strips. Reduce heat to medium and saute chicken until it turns white. Add more olive oil, as needed.
5. Remove chicken from pan, then return glistening pan to medium heat.
6. Add butter and cream cheese to pan, stirring constantly until well melted.
7. Once melted, add milk a little at a time, stirring constantly.
8. Continue stirring and add parmesan and black pepper.
9. Finally, add chicken and pasta to the sauce and stir until all ingredients are well incorporated and very hot.
10. Serve immediately.
11. Enjoy!

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Olive Garden Italian Dressing – The Ingredients:

• 1/3 cup water
• 1/2 cup vinegar, white
• 1/4 cup corn syrup
• 1/3 cup vegetable oil
• 2 and 1/2 tbsp. Romano cheese, grated
• 2 tbsp. dry pectin
• 2 tbsp. beaten egg (egg substitute is okay)
• 1 and 1/4 tsp. salt
• 1 tsp. lemon juice
• 1/2 tsp. fresh garlic, finely minced
• 1/4 tsp. dried parsley flakes
• A pinch or two of dried oregano
• A pinch or two of crushed red pepper flakes

Olive Garden Italian Dressing – The Process:

1. Combine all the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds.
2. Allow to chill for at least an hour.
3. Toss with your favorite salad vegetables.
4. Enjoy!

* Works great as a marinade, too!

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