Chili's Grill & Bar Copycat Salsa Recipe

The salsa at Chili's Grill in Bar is flavorful
and addictive ~ Now you can enjoy their
great salsa at home.

 Ingredients:

4 teaspoons jarred sliced (not pickled) jalapenos, diced**

1/4 cup diced yellow onion

1 (10 ounce) can Rotel (diced tomatoes with green chilis)

1 (14.5 ounce) can whole peeled tomatoes (including juice)

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon sugar

2 teaspoons fresh lime juice

1 tablespoon fresh cilantro, chopped***

Method:

Add all of the ingredients to a food processor. Pulse just until all of the ingredients are well blended, being careful not to over blend into a puree.

Place mixture into a glass bowl or jar. refrigerate for at least one hour before serving. Makes 3 cups of salsa.

**This recipe makes a spicy salsa. For a medium salsa, reduce the jalapenos to 2 teaspoons. For a mild salsa, omit the jalapenos.

***If you do not have fresh cilantro, substitute a 1/4 teaspoon of dried cilantro.

Note: This is one of our favorite restaurant salsas. I like that it can be made with ingredients that are simple to keep on hand in my pantry.

Perfect & Easy Blueberry Scones (THE BEST EVER!)

These simple scones are crunchy on the outside
and flakey and light on the inside ~ very
flavorful and not at all dry ~ Perfect!

Ingredients:

1 cup heavy cream

2 eggs

3 teaspoons pure vanilla extract

4 cups all purpose flour

1 cup sugar

5 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup (2 sticks) frozen unsalted butter

2 heaping cups of fresh blueberries*

additional flour

1/4 cup heavy cream

coarse sanding sugar**

3/4 cup powdered sugar

3 tablespoons heavy cream

1/4 teaspoon pure vanilla extract

Method:

In a small bowl, whisk together the cream, eggs and vanilla. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt. 

Use the large grate, on a box style grater, to grate the cold butter onto the dry ingredients. Use your fingers to blend the butter into the flour mixture until it resembles pea sized crumbs.

Pour the cream mixture over the ingredients in the large bowl. Add the bluberries and mix carefully with a large fork just until all of the dry ingredients are mixed in. (If more moisture is needed, add an additional tablespoon of cream. It's also okay to use your hands to finish mixing the ingredients together, being careful not to overmix.)

Line 2 baking sheets with parchment paper and set aside. 

Divide the dough into two equal sized balls. Place each ball on a floured surface and gently pat into an 8 inch circle. Cut each circle into 8 equal portions.

Carefully transfer the dough triangles to one of the prepared baking shetts and refrigerate for 15 minutes or overnight.

Preheat oven to 400*. Place refrigerated dough sections 2 to 3 inches apart on a parchment paper lined baking sheet. Brush the top of each triangle with cream and sprinkle with the sanding sugar.

Bake for 18 to 20 minutes or until golden brown. While the scones are baking, stir together the powdered sugar, cream and vanilla to make the icing. (Add additional cream one teaspoon at a time if the icing is too thick.)

Remove the baked scones from the oven and allow to cool for a few minutes before drizzling the icing over the top. 

Serve or store completely cooled scones in an airtight container, with sheets of waxed paper between layers of scones, in the refrigerator. (To serve refrigerated scones, allow to sit at room temperature for 5 minutes or heat very briefly.) Makes 16 scones.

*Frozen blueberries may be used, if they are not thawed.

**Sanding sugar can be found at the grocery store together with the cake decorations and sprinkles.

Notes:

These scones are delicious and disappear quickly, but if you only want 8 scones, cut the recipe in half. Reduce the icing ingredients to: 1/3 cup powdered sugar, 2 tablespoons cream and 1/8 teaspoon vanilla.

I recommend making a full recipe and freezing half of the unbaked scones to bake later. Store in an airtight container up to 3 months, with waxed paper between layers of scones.

Before we married, my husband thought that all scones were dry and flavorless, so he was hesitant to try homemade ones ~ He was so surprised at how much he likes them! (And, they really are simple to make.)

Easy Crescent Roll Lattice Topped Chicken Casserole

This simple casserole is similar to chicken
pot pie ~ a very delicious comfort food!

Ingredients:

1 cup milk*

1 can cream of chicken soup

1/4 teaspoon smoked paprika

1/4 teaspoon black pepper

1/4 teaspoon dried thyme leaves

3 cups (2 cooked chicken breasts), cut into bite sized chunks

16 ounces frozen peas and carrots (ormixture, thawed

1 cup (4 ounces) shredded cheddar cheese

1 cup French fried onions

1 (8 ounce) can crescent roll dough

Method:

Preheat oven to 350*. Grease a deep dish 10 inch pie pan or a 2 1/2 quart casserole dish). Place the dish on a baking sheet and set aside.

Whisk together the milk, soup, paprika, pepper and 1/2 cup of the cheese. Stir in the chicken, thawed vegetables and 1/2 cup of the onions. Spread the mixture evenly in the prepared dish.

Place the baking sheet and pie pan/casserole dish in the preheated oven and bake for 20 minutes. Remove from the oven and top evenly with the remaining cheese and onions.

Unwrap the crescent dough. Separate the two large rectangle sections. Press the perforated lines together. 

Cut the rectangles into 1/2 inch long strips. Weave the strips in a lattice pattern over the top of the warm casserole.

Return the casserole to the oven for an additional 20 minutes, or until the dough is golden brown and cooked through. Makes 4 to 6 servings.

To reheat leftovers, cover with foil and heat in a 350* oven for 20 minutes or until completely warmed.

*Use whole or 2% milk, not non fat.

Notes: This is the ultimate comfort food ~ it filled the home with a wonderful aroma while it was baking! My husband was so pleased and asked for a large serving. 😀

He said that it is the best meal I have ever made ❣

Kentucky Derby Benedictine Tea Sandwiches

These simple cucumber, onion & cream cheese
tea sandwiches have been a popular part
of Kentucky Derby fare ever since they
first were created in 1892 by  Louisville,
 Kentucky caterer Jennie Benidict.

Ingredients:

1 large English cucumber

1/4 of a medium white onion

1 (8 ounce) package of cream cheese, at room temperature

1/2 tablespoon green Tabasco sauce**

1/2 teaspoon fine sea salt

1 or 2 drops green food coloring, optional

1/2 English cucumber, optional

16 slices fresh white bread

tiny dill sprigs, optional

Method:

Peel the cucumber and cut in half across the middle. Cut each piece in half lengthwise. Remove the seeds with a small spoon and discard.

Use the large side of a grater to grate the cucumber and place in a seive or colander. Grate the onion and add to the seive with the cucmber. Sprinkle the salt on top and stir lightly to mix.

Use a bowl scraper or spoon to press down on the mixture to help excess liquid to drain. Allow to sit for 10 minutes, pressing every couple of minutes.

Add the cucumber mixture, cream cheese, tabasco and food coloring to a food processor or mixing bowl. Pulse or beat just until all of the ingredients are combined. Cover and refrigerate for 30 minutes or overnight to allow the flavors to blend.

If desired, peel the half cucumber. Use a fork to scrape vertical lines down every side of the cucumber. Cut 24 very thin slices and set aside. (The slices will slightly resemble little flowers.)

Use a serrated knife to cut the crusts off of the bread slices. Carefully spread 3 tablespoons of the cucumber mixture onto 8 slices of bread. Top with the remaining slices of bread. Carefully cut each sandwich into 3 equal portions.

Top each tea sandwich with a thin slice of cucumber or tiny sprig of dill. Place on a plater and cover with plastic wrap. Store in the refrigerator until ready to serve. Makes 24 tea sandwiches.

**Any green hot sauce may be used. (Use less if you prefer a little less spice.) A pinch of cayenne pepper may be substituted for the hot sauce.

Notes:

Traditionally, the filling is tinted green, but you may omit the coloring without effecting the flavor of the sandwiches.

The creator of this recipe, Jennie Benedict was a famous caterer. She had her own tea room where she served these hugely popular sandwiches that are a staple at Kentucky Derby watch parties.

SUPER SIMPLE Kentucky Derby Mint Julep

This classic cocktail can be
made with just 3 ingredients!

Ingredients:

ice

peppermint or spearmint pure cane syrup

Kentucky Bourbon

fresh mint springs (optional)

Method:

Fill a glass half full with ice.

Add 1 tablespoon of mint syrup.

Add 4 tablespoons (1/4 cup) of bourbon. Stir.

Add additional ice to completely fill the glass.

If desired, garnish with a sprig or two of fresh mint. (This is a fragrant and attractive finishing.)

Allow the flavors to mellow for a few minutes and then serve. Makes one cocktail.

Notes:

While watching pre-race coverage of the Kentucky Derby, I saw a Master Distiller demonstrate how to make this super simple traditional cocktail. I had the ingredients on hand and decided to try making it myself. ~ The key to a mellow drink is lots of ice and letting it sit for about 5 minutes before serving.

Simple Gourmet ~ Brazillian Coconut Chicken

This flavorful meal features fresh vegetables
and bites of tender chicken ~ simple & delicious!

 Ingredients:

2 boneless, skinless chicken breasts (about 1 1/2 pounds)

1 tablespoon olive oil

1 3/4 finely chopped onion (about one medium)

3 to 4 cloves garlic, minced or pressed

1 tablespoon fresh grated ginger root

1 to 1 1/4 cups finely chopped red bell pepper (about 1 red bell pepper)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon turmeric

1 tablespoon tomato paste

1 (13.5 ounce) can regular or lite coconut milk

1/2 teaspoon salt

fresh ground pepper to taste (1/4 to 1/2 teaspoon)

cooked rice or vegetables

Optional Garnishes:

4 to 6 lime wedges

4 to 6 teaspoons toasted coconut**

Method:

Trim fat off of the chicken breasts and cut into bite sized chunks. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and saute for 3 minutes to soften. Stir in the garlic and ginger. Cook and stir for another minute.

Add the chicken to the pan. Cook and stir occasionally, for 7 minutes, until no raw sides are visible.

Stir in the bell pepper, cumin, paprika and turmeric. Cook for 2 minutes. Stir in the tomato paste. Pour in the coconut milk. Stir and season with the salt and pepper.

Bring to a gentle boil. Reduce the heat to low and simmer uncovered for 20 to 25 minutes.

While the chicken is simmering, cook rice or saute vegetables to accompany the chicken. 

Ladle the chicken and sauce over rice or vegetables. If desired, serve with a lime wedge and sprinkle 1 teaspoon of toasted coconut over each serving. Makes 4 to 6 servings.

**To make toasted coconut, preheat oven to 300*. Sprinkle coconut in the bottom of a baking sheet or pan. Bake in the oven until lightly toasted for 4 to 7 minutes, being careful not to burn. When completely cooled, store in an airtight container or jar.

Serving suggestion: This flavorful chicken
and rice meal pairs nicely with avocado
slices and sweet corn muffins.

Here is a link to a delicious & simple muffin recipe:

https://carriekitchencreations.blogspot.com/2025/04/easy-cracker-barrel-corn-muffins.html

Quick & Easy Marinated Steak Skewers (Grilled 0r Broiled)

These mildly seasoned steak skewers pair
nicely with rice, potatoes and vegetables.

Ingredients:

12 wooden skewers

2 pounds thin sirloin tip steak, flank steak or tri-tip steak

2 tablespoons sugar

1/3 cup soy sauce or  coconut aminos

1/4 cup avocado oil

2 tablespoons sesame seeds

4 cloves (4 teaspoons) minced or pressed garlic

1 1/2 teaspoons Frank's Red Hot or other hot pepper sauce

1/4 teaspoon crushed red pepper (optional)

Optional Garnishes:

1 green onion sliced thin  

2 tablespoons chopped chives 

Method:

Soak wooden skewers in water for 30 minutes.

Use a knife or sharp kitchen shears to cut the steak into strips that are 1 inch wide. 

Sprinkle with the sugar.

In a glass dish or large ziploc bag, mix together the soy sauce, oil, sesame seeds, garlic, hot sauce and red pepper.

Add the steak strips to the marinade and refrigerate for 30 minutes or longer.

When ready to grill or broil, thread the marinated beef onto the prepared skewers. 

Grill over medium heat (350* - 375*) for 4 minutes per side.** Or, broil for 3 minutes on each side.**

Place the grilled steak skewers on a serving platter and if desired, garnish with green onions or chives. Makes 6 to 12 servings.

**For well done steak, the skewers may be cooked longer.

Notes: I  picked up a couple of packages of thin sliced steak on sale and decided to make these skewers of dinner. ~ I served the skewers with mashed potatoes, roasted aspargus and bread ~ My husband was in the mood for "meat & potatoes", so he was pleased. 😀