The BEST Chuy's Creamy Jalapeno Copycat Recipe

 

INGREDIENTS

• ▢ 3/4 cup cilantro leaves, large stems removed
• ▢ 1/2 cup pickled Jalapenos
• ▢ 2 tablespoons juice from pickled Jalapenos
• ▢ 3/4 cup mayonnaise
• ▢ 3/4 cup sour cream
• ▢ 1 heaping tablespoon dry ranch seasoning Hidden Valley or similar
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon salt
• ▢ 1 tablespoon lime juice (fresh)
• ▢ 1/4 cup buttermilk optional

INSTRUCTIONS 

• 1 - In a food processor (or blender works too), purée cilantro leaves with the pickled jalapenos and 2 tbsp of their juice. Purée until as minced as possible, scraping down the sides a few times.
  
• 2 - Put the mayo and sour cream in a mixing bowl. Add the ranch seasoning, garlic powder, and salt. Mix well to combine.
  
• 3 - Pour cilantro mixture directly into the sour cream mixture. Stir to combine. Add lime juice, then a little buttermilk if needed to thin it out, a splash at a time until you reach desired consistency. 
• 
  4 - Store in a mason jar, condiment bottle, or a bowl tightly sealed. Refrigerate up to five days. Best served chilled so the flavors have time to meld together.
  Recipe from Bad Batch Baking

Balsamic Chicken Noodle Bowl

Yield: Serves 6-8

Ingredients

• 1 pound linguine
• 1 red pepper, cut into thin strips
• 4 tablespoons good-quality balsamic vinegar
• 4 garlic cloves, finely minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup extra virgin olive oil
• 1 1/2 tablespoons dried basil (can substitute 1/2 cup fresh basil)
• 2 cups cooked, shredded chicken
• 1 1/2 cups shredded or cubed mozzarella cheese
• 1/2 cup crumbled feta cheese

Directions

1. Heat a large pot of water to a boil. Add the linguine and cook until just tender according to package directions. Drain.
2. In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the 1/3 cup olive oil until the dressing is completely combined.
3. While the pasta is boiling, heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through.
4. When the noodles have been drained, add the hot noodles to the skillet with the red pepper and chicken and toss. Add the shredded or cubed mozzarella and the feta and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Serve warm or at room temperature.

Recipe from Mel's Kitchen Cafe.

Baked Chicken Taquitos

Yield: Makes 14-16 taquitos

Ingredients

• 4 ounces cream cheese, softened
• 1/4 cup green salsa
• 1 tablespoon fresh lime juice
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3 tablespoons chopped cilantro
• 1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
• 2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)**
• 1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
• small yellow or white corn tortillas
• kosher salt
• cooking spray

**We have used canned chicken and it works great also.

Directions

1. Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2. In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
3. You can prepare this step ahead of time (which I did – I made it the morning of). Just keep the mixture in the fridge.
4. Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)
5. Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
6. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up (my kids liked ranch dressing – go figure).

Recipe from Mel's Kitchen Cafe.

Roast Vegetable Meatloaf with Balsamic Glaze

Ingredients

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1/2 pound ground pork**
1/2 pound ground veal**
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar

**We have only done this with 1 lb Italian sausage instead of the pork and the veal.  I sure it would be yummy with the pork and veal though.

Directions

Preheat oven to 425 degrees F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/roasted-vegetable-meatloaf-with-balsamic-glaze-recipe.html?oc=linkback

Easy Crock-Pot Pork Chops

Ingredients

• 6-8 thinly sliced pork chops (you can usually buy them already cut thin)
• 1 pkg. Hidden Valley Ranch Dressing powder
• 1 can cream of chicken soup
• 1 can cream of mushroom soup 

Instructions

• Spray slow cooker with cooking spray.
• Add pork chops.
• Sprinkle ranch dressing powder evenly over the pork.
• Add soups and cook on low heat for 6-8 hours (or high heat for about 3-4 hours).
• Serve with mashed potatoes or rice. 

Recipe from Favorite Family Recipes.

Texas Sheet Cake

CAKE:

2 cups Flour
2 cups Sugar
1/2 tsp Salt

Mix and set aside.

Bring to Boil:
1 cup Water
2 cubes Butter or Margarine
2 Tblsp Cocoa

Pour over dry mixture.

Add in:
2 Eggs (beat)
1 tsp Baking Soda
1 tsp Vanilla
1/2 cup Buttermilk

Mix & Pour in sheet cake pan.

Cook at 350 degrees for 20 min (maybe a little more)

ICING:
**Start 5 minutes before cake finished**

1 cube Margarine or Butter
3 Tblsp Cocoa
6 Tblsp Buttermilk

Heat on stove but Do Not Boil.

Add in:
4 cups Powdered Sugar
1 tsp Vanilla

Spread over cake while still hot.

Let Cool and enjoy!!

Recipe from Ann Stokes.

Macaroni Salad

Boil 16 oz. Macaroni.  Drain.

Add:
6 Pickles (4 1/2 oz) (cut up)
4 oz of cheese (we like 6-7 oz) (cut into cubes)
2 - 5oz cans Albacore Tuna

Stir in Dressing:
2 Cups Miracle Whip
3 Tblsp Mustard (or more if you want)
2 Tblsp Pickle Juice

Recipe from Mom. **Finally a real recipe for it!!**