Monday, June 15, 2015

Copy Cat Chili's Chicken Fajitas

I decided to serve a taco bar for my kids that came for Sunday dinner.  I looked up a copycat Chili's fajita recipe on Pinterest and thought I would try it. It actually turned out yummy so I thought I would share!

I had thought maybe I would just cook the chicken in a pan but then I thought how much better it would be on the grill.  Chicken doesn't take as long to marinate as beef so I marinated it for only about 4 hours.  It grilled up beautifully!

The extra marinade at the end of the recipe made a difference.  Make sure you use it.  Enjoy this recipe.  It's both easy and yummy!

Copy Cat Chili's Fajitas

1/4 Cup Fresh Lime Juice
3 tbs. Olive Oil
1/2 tsp. Liquid Smoke
3 tsp. Soy Sauce
1 tsp. Salt
1/8 tsp. Pepper
4 Cloves Garlic, crushed
1/2 tsp. Cayenne Pepper (it does make it a little spicy, if you like more mild add 1/8 tsp)
Steaks (I used 1 Flat Iron Steak 2-3 lbs). You can use chicken if you want. 
1 Onion
1 Green Bell Pepper 
1 Red Bell Pepper
1 Orange Bell Pepper 
Marinade to make for later (in a separate bowl):
2 tbs. Water
1 tsp. Soy Sauce
1/2 tsp. Fresh Lime Juice
Dash of salt and pepper
How to Make: 
1. First you will want to make your marinade for the steaks! I grabbed a gallon ziploc bag and poured it into that. Add your 1/4 cup fresh lime juice, oil, garlic, soy sauce, liquid smoke, cayenne, pepper and salt. Then add your steak and seal the bag up. Mix it around a little bit. It needs to marinade at least 4 hours all the way up to 24 hours. The longer you marinade the stronger the flavors will be.
2. Next you want to add your marinade to make for later ingredients into a bowl to store in the fridge. You will use this once the fajita’s are cooked, you will pour this over the veggies and steak for a little more flavor. Combine the ingredients listed above for the extra marinade, water, soy sauce, lime juice, and salt and pepper.
3. Once your meat has marinaded long enough, turn out your grill, I used our Green Mountain Grill, and turned it to 400 degrees. It is okay to use a charcoal grill. You will toss your steaks on and cook like you would any steak. Once they are done pull them off, and let cool a few minutes and then cut into strips!
4. In a pan add a little oil to the pan and toss in your diced peppers and onion. Cook until they get a bit soft, it won’t take very long, 5 minutes or so. Once they are cooked, toss in your steak, and use that marinade you made and put in the bowl, and pour over the veggies and steak. Stir well, and serve!

5. I had sour cream, shredded cheese, and salsa on hand. Serve on warm tortilla’s, and enjoy!

Tuesday, June 9, 2015

Homemade Caramel and Hot Fudge Ice Cream Topping

So I wanted to try a couple of ice cream toppings for a baby shower that I was going to.  I found these recipes on Pinterest.  What in the world did we ever do without Pinterest?  This hot fudge recipe is really, really rich and so full of chocolate that it should cure any chocolate craving that you might have.  I didn't have any Ghiradelli chocolate chips so I used a semi-sweet baking chocolate bar.  It was very yummy.  I hope you try it and enjoy!

Hot Fudge Sauce


·         ⅔ cup heavy cream

·         ½ cup corn syrup

·         ⅓ cup packed brown sugar

·         ¼ cup unsweetened Dutch-process cocoa powder

·         ¼ teaspoon salt

·         6 oz ghiradelli 60 % Cocoa Chips

·         2 tablespoons butter

·         1 teaspoon vanilla

1.     In medium saucepan, bring heavy cream, corn syrup, sugar, coocoa, salt 3 oz. chocolate chips to a boil over medium heat.

2.     Stir until chocolate has melted.

3.     Cook on low for 5 minutes, stirring constantly.

4.     Remove from heat, stir in the remaining 3 oz. chocolate chips, butter, and vanilla.

5.     Stir until smooth.

6.     Serve hot or pour into a canning jar and cool before placing lid on top.

7.     Refrigerate after it has cooled.

8.     Heat before serving if you want a smooth pouring sauce or spread on at room temperature for a thick fudge like frosting or filling.

I wasn't real sure if I was in love with this caramel sauce recipe but I've decided that I do like it.  I think it would be twice or ten times better with some candied pecans sprinkled over it.  YUM!
Caramel Sauce
·      1 stick butter, 4 ounces
·      ¾ cup dark brown sugar (you can use light brown sugar too, but the sauce will be a bit lighter in color)
·      ½ cup whipping or heavy cream
·      1 teaspoon vanilla or vanilla bean paste
·      a pinch of sea salt
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1.    Melt butter in a medium sauce pan over medium heat. Add brown sugar and whisk vigorously to combine.
2.    Add cream. Bring to a boil, then reduce to a low simmer and cook for 5 minutes, stirring constantly. Add vanilla and a pinch of sea salt. Stir until combined. Serve warm or allow to cool. Stir vigorously, then store in refrigerator. Mixture will thicken as it cools. After refrigeration, warm slightly in the microwave or on the stovetop.