Tuesday, December 30, 2008

Chili's Possibilities-HomeStyle New Years

With a wish to ring in the “New Year” a bit different than in past years, we have done a little planning to enjoy a family night out-In. With a few friends, we will be having a family game night huddled, chatting and giggling, around a few board games and battling it on Mario Cart Wii.
The Menu has been handpicked and inspired by Chili’s. My all time favorite restaurant will be in reach to all from our dining room table! Since the cooking is a day in the making I thought I would start early and post about our evening morsels in case you to were looking for a fun set of food choices.
First Up: Chili’s Southwest Egg Rolls

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 bean, 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
35 inches flour tortillas
Dipping Sauce
1/4 cup smashed fresh avocado (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
2 tablespoons chopped tomatoes
1 tablespoon chopped onion


Preheat barbecue grill to high heat.
Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of the chicken while it cooks.
Set chicken aside until it cools down enough to handle.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
Cook for another 4 minutes.
Stir well so that the spinach separates and is incorporated into the mixture.
Remove the pan from the heat and add the cheese.
Stir until the cheese is melted.
Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
Spoon approximately one-fifth of the mixture into the center of a tortilla.
Fold in the ends and then roll the tortilla over the mixture.
Roll the tortilla very tight, then pierce with a toothpick to hold together.
Repeat with the remaining ingredients until you have five eggrolls.
Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.
While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
Preheat 4-6 cups of oil to 375 degrees.
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.
Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
Garnish the dipping sauce with the chopped tomato and onion.

Chili's Boneless Buffalo Wings


1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup hot sauce (Crystal or Frank's Louisiana)
1 tablespoon margarine
On the side
bleu cheese salad dressing (for dipping)
celery rib
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 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
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.
When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
As chicken fries, combine the hot sauce and margarine in a small bowl.
Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine.
You can also use a small saucepan for this step.
Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
Place the chicken pieces into a covered container such as a large jar with a lid.
Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.
Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.


1 part X-RATED Fusion Liqueur®
1 part Watermelon Pucker
1 part Pineapple juice
Splash of 7UP or Red Bull

1 comment:

Landra Lynn said...

You are a GODDESS for posting Chili's recipes. That's what I've been craving BIG TIME the last couple weeks! LOL