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!!**

Caramel Popcorn

Ingredients:
1 Cup Karo Syrup
2 Cups Brown Sugar
1 Stick of Butter (1/2 Cup)
1 Can Sweetened Condensed Milk
4 Bags Microwave Popcorn

Directions:
Combine Karo Syrup, Brown Sugar, and Butter in sauce pan.  Bring to boil - Keep boiling for 45 seconds.  Add Sweetened Condensed Milk - Bring to boil again.

Pour over popcorn & ENJOY!!

Recipe from Charity Gough.

Ridiculous Giant Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet or milk chocolate chips
kosher salt

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets (don't be tempted to make them smaller, they aren't as good (texture is compromised) and trust, you will want them big). Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Sprinkle a pinch of sea salt or kosher salt on each cookie immediately after removing from oven. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Recipe from mrs harding cooks.

Chicken in Basil Cream Sauce

Ingredients

• 1 cup milk
• 1 cup Italian bread crumbs
• 4 chicken breasts cut into halves (8 pieces)
• 1/4 cup margarine
• 1 cup chicken broth
• 2 cups whipping cream
• 1 tsp dried basil
• 1/8 tsp pepper
• 1 cup grated parmesan cheese

Instructions

• Optional: I like to pound and flatten the chicken out a little so it cooks evenly throughout.
• Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.
• Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese. Pour sauce over the chicken and serve.

Recipe from Favorite Family Recipes.

Winger's Sticky Fingers

Ingredients

• For the sauce:
• 1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
• 1 1/2 c. brown sugar
• 1 Tbsp. water
• For the Sticky Fingers:
• 1 c. oil
• 1 pkg. frozen breaded chicken tenders (We like to use the Tyson brand)

Instructions

• Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.
• That's IT for the sauce! Isn't that easy?? We like to dip popcorn in it :) Mix it with a little bit of ranch to make their creamy amazing dressing.The possibilities are ENDLESS with this sauce!
• In a frying pan, heat oil and cook chicken tenders until crispy and warm. Dip each piece of chicken in the sauce so it is completely covered and move to serving plate, pour any remaining sauce over the chicken.
• Serve with ranch (we like to make the Hidden Valley Packet Ranch prepared with buttermilk instead of milk) or blue cheese dressing.
• *If you want to go a little lighter you can also bake the chicken tenders instead of frying, they still taste really good.

Recipes from Favorite Family Recipes.

Saucy BBQ Hot Dogs

 

Ingredients

• 8 beef hot dogs (we like Nathan's or Hebrew National)
• 8 hot dog buns
• your favorite hot dog toppings

For the sauce:
• 3/4 c. ketchup
• 1/2 c. BBQ sauce (we used Bull's Eye original)
• 1/3 c. brown sugar
• 1 Tbsp. apple cider vinegar
• 1/2 Tbsp. soy sauce
• 1 Tbsp. Dijon mustard
• 1/2 tsp. onion powder

Instructions

• Combine sauce ingredients in a medium-sized sauce pot. When sauce is combined and sugar is dissolved (don't quite bring to a boil) remove from heat and set aside.
• Add hot dogs to slow cooker and pour sauce over. Stir to evenly distribute the sauce. Cook on high heat for about 2 hours (don't discard the sauce-- you may want to pour extra over your hot dogs before eating).
• Remove hot dogs from slow cooker and grill on medium-high heat for about 2 minutes or so on each side or until desired doneness (I like mine just to have light grill marks).
• Add hot dogs to hot dog buns and top with desired toppings and extra sauce.

Recipe from Favorite Family Recipes.

Homemade Salsa

6-8 garden tomatoes, peeled and diced (or 3 cans diced tomatoes)
1 can diced jalapenos (use more or less depending on how spicy you like it. This amount makes it pretty spicy… I wouldn’t use less than 1/2 can though. You definitely want the flavor it adds!)
3 Tbsp. lime juice
1 tsp. red wine vinegar
1 tsp salt
1/2 tsp. pepper
1 tsp cumin
1 large white onion, very finely diced

Combine all ingredients EXCEPT for the onion & jalapeno in a food processor. Pulse the food processor a few times until ALMOST pureed, don’t over-do it. You still want it to be a tiny chunky. Pour salsa into a medium-sized bowl and stir in the onion & jalapenos. Cover and refrigerate overnight.

Recipe from Favorite Family Recipes.

Buffalo Chicken Dip

2- 8oz pkgs cream cheese, softened
1 cup ranch dressing
1/4-1 cup hot sauce (depending on how hot you want it)
1 cup diced celery
2 diced chicken breasts (or 2 cans of chicken)
1 cup shredded cheddar cheese, divided

Mix the first 3 ingredients until creamy. Add celery and chicken and a handful of the cheese. Scoop into a small baking dish. Top with remaining cheese. Bake at 350 for 30 min or until the cheese is melted and the sides begin to bubble. Serve with tortilla chips, pita bread, or bagel chips.

Toffee Apple Dip

8 oz cream cheese softened
1/2 cup powdered sugar
3/4 cup brown sugar
1 tsp vanilla
3/4 cup Heath Bits

Mix together cream cheese and sugars until creamy and the sugar is mixed in well. Add the vanilla and mix. Refrigerate and stir in the heath bits shortly before you're going to serve it so it doesn't get soggy. Its great with Apples, strawberries, and other fruit!

Recipe by Miriam Pope

White Texas Sheet Cake

Preheat oven to 375.
Bring to boil:
1 cup butter or margarine
1 cup water

Remove from heat and mix with:
2 cups flour
1 tsp. salt
2 cups sugar
1 tsp. soda
2 eggs
1 tsp almond extract
1/2 cup sour cream
Pour into greased pan and bake for 20-22 minutes. Let cool for 20 minutes before frosting.

Frosting:
Bring to boil:
1/2 cup butter or margarine
1/4 cup milk
add:
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
Mix well and pour on cake. Sprinkle with 1 cup chopped nuts if desired.

Recipe by Amanda McLaws

Cilantro-Lime Vinaigrette

Cilantro-Lime Vinaigrette
Recipe by Our Best Bites
1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed
In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

For fish tacos, just marinate any kind of mild white fish (like cod, tilapia, red snapper, or mahi mahi) for about 20 minutes and then lightly brush a grill with oil and cook over medium heat for 8-12 minutes (depending on the thickness of the fish) until the fish flakes easily. Flake the fish and season with Kosher salt and a little extra dressing if you like. Serve the flaked fish in either homemade flour tortillas or corn tortillas. Serve with pico de gallo or mango pico de gallo, cabbage (cole slaw mix), cotija cheese, guacamole, and lime wedges and salt for seasoning.

Recipe from Our Best Bites.

Roasted Red Potatoes

4 Quarts cubed potatoes (1/4 or 1/8, depending on size)
1/2 Cup Fresh Lemon Juice
1/2 Cup Canola Oil
1/4 Cup Olive Oil
1 Tbsp & 1 tsp Salt
1 1/2 tsp Pepper
1 Tbsp Oregano
1/4 Cup Garlic, minced
2 Cups Water


Pre-heat Oven to 475.

Combine all ingredients in baking pan (lined with tin foil), stir to mix.  Bake uncovered about 1 1/2 hours, stirring thoroughly (scrape sides and re-coat potatoes - will burn otherwise) every 20 minutes.

Recipe from Gil McDougald.

Chicken, Spinach, & Artichoke Pasta Bake

Source: Adapted From The Love Life Cooks, originally from MyRecipes.com

8 oz whole wheat penne pasta
1 (10 oz) package of frozen chopped spinach, thawed and drained
1 15 oz can artichoke hearts, chopped
2 cups cubed cooked chicken
1 8oz container of chive and onion cream cheese
salt and pepper to taste
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese

Preheat oven to 375 degrees. Cook pasta according to package directions, drain and set aside.
Sprinkle chicken with salt and pepper, and saute over medium heat until lightly browned on both sides. Cut into bite sized pieces.

In a large bowl, combine cooked pasta, cubed cooked chicken, chopped artichoke hearts, drained spinach, and cream cheese. Stir well. Season with Italian seasoning, and salt/pepper to taste.

Transfer to a greased 9×13 in pan. Top with shredded mozzarella. Bake for 25-30 minutes, or until heated through.

Asian Glazed Drumsticks

 
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts • Points+: 5 pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g  

• 8 medium chicken drumsticks, skin removed**
• olive oil spray (I used my Misto)
• 1 cup water
• 1 tbsp Sriracha hot sauce (more or less to taste)
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 4 tsp agave nectar (or sugar)
• 3 cloves garlic, crushed
• 1 tsp ginger, grated
• 2 tbsp chives or scallions, chopped
• 1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

**Thighs would also work great in this recipe, but chicken breast would get too tough. If you must, remove chicken breast after 15 minutes, then allow the sauce to reduce down.

Recipe from Gina's Skinny Recipes.