Famous Dave’s Broccoli Salad

Jun 9, 2018 by

I’ve never had the opportunity to eat @ Famous Dave. But I saw this on the Food Channel and I just had to try this. The info what was given on the TV show, and a little but of my own tasting and testing, this is what I came up with. The salad dressing is actually the same way my mother used to make, home made salad dressing. On the TV show no mustard was used and peanuts were used instead of the walnuts.

Ingredients
  • 2 bunches of broccoli
  • ¾ cup of raisins
  • 1 cup of walnuts
  • 5 strips of cooked bacon
For the Salad Dressing
  • ½ cup of mayo
  • 1 tbsp of wine vinegar
  • 2 tbsp of sugar
  • 1 tsp Dijon mustard
  • ½ purple onion
 
Instructions
  1. Wash and cut the broccoli into small pieces. Crumble the bacon. Mince the onion you do not want big chunks. I forgot to make the pictures how I cook the bacon. The easy way to cook the bacon is in the oven. Put the bacon on a cookie sheet and bake in the oven till done. It should not take you but 15-20 min.
  2. Add to the mayo the vinegar, sugar, mustard and onion. Mix well.
  3. Add the bacon and the walnuts to the broccoli. Add the salad dressing.

Famous Dave Broccoli Salad
 
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I've never had the opportunity to eat @ Famous Dave. But I saw this on the Food Channel and I just had to try this. The info what was given on the TV show and a little but of my own tasting and testing this is what I came up with. The salad dressing is actually the same way my mother used to make, home made salad dressing. On the TV show no mustard was used and peanuts were used instead of the walnuts.
Cuisine: Copy Cat
Serves: 4
Ingredients
  • 2 bunches of broccoli
  • ¾ cup of raisins
  • 1 cup of walnuts
  • 5 strips of cooked bacon
For the Salad Dressing
  • ½ cup of mayo
  • 1 tbsp of wine vinegar
  • 2 tbsp of sugar
  • 1 tsp dijon mustard
  • ½ purple onion
Instructions
  1. Wash and cut the broccoli into small pieces. Crumble the bacon. Mince the onion you do not want big chunks. I forgot to make the pictures how I cook the bacon. The easy way to cook the bacon is in the oven. Put the bacon on a cookie sheet and bake in the oven till done. It should not take you but 15-20 min.
  2. Add to the mayo the vinegar, sugar, mustard and onion. Mix well
  3. Add the bacon and the walnuts to the broccoli. Add the salad dressing.

 

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SudderLapjes (Braised Beef)

May 6, 2018 by


 
A typically Dutch Dish. Braised beef goes by two names, Sudderlapjes (braised beef) or Draadjes Vlees (thread meat). A delicious old-fashioned stew on the table. This is the real braised beef like my mother used to make. The only difference is, I put it in the slowcooker, she used to cook it on top of the stove.
Cuisine: Dutch
Ingredients
  • Chuck roast
  • 2 Bay Leaves
  • 2 cloves
  • 1 stick of butter
  • 1 tomato
  • 1 onion
  • 1 tbsp Vinegar
  • Salt and Pepper
  • 1 tbsp Cornstarch to thicken the jus
 
Instructions
  1. Season the meat with pepper and salt. Put the butter in the skillet and let it become slightly brown. Add the meat and brown on both sides.
  2. Take the meat out of the skillet and put in the slow cooker. Add the jus to the slow cooker, add enough water so it won't dry out. Add the cut up onion and tomato, the bay leaves and cloves in the slow cooker. Simmer on low for 6 hours.
  3. Take the meat out of the slow cooker and add the diluted cornstarch that will make the jus thicker. If you save the jus in the refrigerator you will get a layer of grease on top of the jus. You can remove that. Not only is the braised beef delicious so is the jus.
     
SudderLapjes (Braised Beef)
 
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A typically Dutch Dish. Braised beef goes by two names, Sudderlapjes (braised beef) or Draadjes Vlees (thread meat). A delicious old-fashioned stew on the table. This is the real braised beef like my mother used to make. The only difference is, I put it in the slowcooker, she used to cook it on top of the stove.
Cuisine: Dutch
Ingredients
  • Chuck roast
  • 2 Bay Leaves
  • 2 cloves
  • 1 stick of butter
  • 1 tomato
  • 1 onion
  • 1 tbsp Vinegar
  • Salt and Pepper
  • 1 tbsp Cornstarch to thicken the jus
Instructions
  1. Season the meat with pepper and salt. Put the butter in the skillet and let it become slightly brown. Add the meat and brown on both sides.
  2. Take the meat out of the skillet and put in the slow cooker. Add the jus to the slow cooker, add enough water so it won't dry out. Add the cut up onion and tomato, the bay leaves and cloves in the slow cooker. Simmer on low for 6 hours.
  3. Take the meat out of the slow cooker and add the diluted cornstarch that will make the jus thicker. If you save the jus in the refrigerator you will get a layer of grease on top of the jus. You can remove that. Not only is the braised beef delicious so is the jus.

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Southern Mustard Greens

Apr 22, 2018 by

 

Mustard Greens are related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Soul food, Chinese, Japanese, and Indian cooking.
 
Ingredients
  • 1 bag mustard greens (1lb) bag
  • 1 smoked ham hock
  • 1 onion
  • 1 chopped garlic clove
  • 1 tsp celery seed
  • 1 tbsp sugar
  • 1 tsp red pepper flakes
  • 1 tbsp chicken base
  • 1 box chicken broth
 
Instructions
  1. Put the smoked ham hock in the pot with 1 box of chicken broth. Add the minced onion, garlic, celery seeds, sugar, red pepper flakes and the chicken base. Cook on medium for about 15 minutes then add the mustard greens. This may look like a lot of greens, but these greens will cook down a lot. Cook for about 1 hour on medium. Check occasionally if you still have enough liquid in the pot, if not add some water or chicken broth. you do want plenty of potlikker,or also called pot liquor. For those–like me–who didn’t grow up with it and don’t know it, potlikker is the “broth” in the pot from the cooking of the greens.
  2. Take out the smoked ham hock and shred the meat, add back to the pot, and serve.

Southern Mustard Greens
 
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Mustard Greens are related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Soul food, Chinese, Japanese, and Indian cooking.
Ingredients
  • 1 bag mustard greens (1 lb bag)
  • 1 smoked ham hock
  • 1 onion
  • 2 large cloves of garlic, chopped
  • 1 tsp celery seed
  • 1 tbsp sugar
  • 1 tsp red pepper flakes
  • 1 tbsp chicken base
  • 1 box chicken broth
Instructions
  1. Put the smoked ham hock in the pot with 1 box of chicken broth. Add the minced onion, garlic, celery seeds, sugar, red pepper flakes and the chicken base. Cook on medium for about 15 minutes then add the mustard greens. This may look like a lot of greens, but these greens will cook down a lot. Cook for about 1 hour on medium. Check occasionally if you still have enough liquid in the pot, if not add some water or chicken broth. you do want plenty of potlikker,or also called pot liquor. For those--like me--who didn't grow up with it and don't know it, potlikker is the "broth" in the pot from the cooking of the greens.
  2. Take out the smoked ham hock and shred the meat, add back to the pot, and serve.

 

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Grilled Ribeye

Apr 21, 2018 by

It’s not hard to grill ribeye steaks, just marinate them and don’t grill them too long.
 
 
Ingredients
  • Ribeye (these are not thick, about ½”)
  • Olive oil
  • Steak Seasoning
  • Sweet Soya Sauce
 
Instructions
  1. About 1 hour before grilling, remove the steaks from the refrigerator. Poke the steak with a fork on both sides. Pour the olive oil on the steak and rub the steak seasoning on the steak.Then add the sweet soya sauce to the steak and rub it all in. Marinade the steaks at room temperature.
  2. Heat your grill to medium high. Place the steaks on the grill and cook until golden brown and slightly charred, 2 to 3 minutes. Turn the steaks over and continue to grill 2 to 3minutes for medium-rare (an internal temperature of 135 degrees F), for medium (140 degrees F) or for medium-well (150 degrees F).
  3. Let the steaks rest for at least 5 minutes. So the steak juices can be absorbed.

 

Grilled Ribeye
 
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Serves: 4
Ingredients
  • Ribeye (these are not thick about ½")
  • Olive oil
  • Steak Seasoning
  • Sweet Soya Sauce
Instructions
  1. About 1 hour before grilling, remove the steaks from the refrigerator. Poke the steak with a fork on both sides. Pour the olive oil on the steak and rub the steak seasoning on the steak.Then add the sweet soya sauce to the steak and rub it all in. Marinade the steaks at room temperature.
  2. Heat your grill to medium high. Place the steaks on the grill and cook until golden brown and slightly charred, 2 to 3 minutes. Turn the steaks over and continue to grill 2 to 3minutes for medium-rare (an internal temperature of 135 degrees F), for medium (140 degrees F) or for medium-well (150 degrees F).
  3. Let the steaks rest for at least 5 minutes. So the steak juices can be absorbed.

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Homemade Dutch Mayonnaise/Fritessaus

Apr 15, 2018 by

 
 
In Holland we like to add fritessaus to our french fries. Fritessaus is a sort of mayonnaise. It is similar to mayonnaise, but with at most 25% fat, it is leaner and usually sweeter than mayonnaise. Mayonnaise in the Netherlands is required by the Warenwet (Wares law) of 1998 to contain at least 70% fat and at least 5% egg yolk before it may be called mayonnaise. My favorite fritessaus is from Gouda’s Glory. Since I can not buy it here this is my attempt of Dutch Mayo/fritessaus.
Cuisine: Dutch
 
Ingredients
  • 2 egg yolks
  • 1 cup of sunflower oil
  • 1tsp lemon juice
  • 1 tsp dijon mustard
  • pinch of mustard
  • optional green chives
For the fritessaus
  • water
  • sugar
  • cornstarch
 
Instructions
  1. I’m using my stick blender to make the mayo, you can use the food processor if you like. Add the sunflower oil, lemon juice, mustard and salt to the egg yolk.
  2. Slowly pull the stick blender up, and voila you made yourself some home made mayo. Optional is to add ea. chives, garlic etc.
  3. If you want a lighter sauce like fritessaus, you can slowly stir in water. It may then de-mix when left standing, that’s why factories add more emulsifiers or even thickening agents like starch (zetmeel). and add sugar to your taste.
  4. Homemade mayonnaise should be stored in the refrigerator and should be consumed within just a few days. Since it does contain raw eggs it is not advised for the very old or very young, pregnant or otherwise immunologic-ally challenged.  You can also use pasteurized eggs to reduce risk of salmonella poisoning.

Homemade Dutch Mayonnaise/Fritessaus
 
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In Holland we like to add fritessaus to our french fries. Fritessaus is a sort of mayonnaise. It is similar to mayonnaise, but with at most 25% fat, it is leaner and usually sweeter than mayonnaise. Mayonnaise in the Netherlands is required by the Warenwet (Wares law) of 1998 to contain at least 70% fat and at least 5% egg yolk before it may be called mayonnaise. My favorite fritessaus is from Gouda's Glory. Since I can not buy it here this is my attempt of Dutch Mayo/fritessaus.
Cuisine: Dutch
Ingredients
  • 2 egg yolks
  • 1 cup of sunflower oil
  • 1tsp lemon juice
  • 1 tsp dijon mustard
  • pinch of mustard
  • optional green chives
For the fritessaus
  • water
  • sugar
  • cornstarch
Instructions
  1. I'm using my stick blender to make the mayo, you can use the food processor if you like. Add the sunflower oil, lemon juice, mustard and salt to the egg yolk.
  2. Slowly pull the stick blender up, and voila you made yourself some home made mayo. Optional is to add ea. chives, garlic etc.
  3. If you want a lighter sauce like fritessaus, you can slowly stir in water. It may then demix when left standing, that's why factories add more emulsifiers or even thickening agents like starch (zetmeel). and add sugar to your taste.
  4. Homemade mayonnaise should be stored in the refrigerator and should be consumed within just a few days. Since it does contain raw eggs it is not advised for the very old or very young, pregnant or otherwise immunologic-ally challenged. You can also use pasteurized eggs to reduce risk of salmonella poisoning.

 

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Cauliflower with Bechamel Sauce

Apr 8, 2018 by

I didn’t realize that this is a typical Dutch Dish. Cauliflower with Bechamel Sauce.
 
Ingredients
  • 1 head cauliflower
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • nutmeg
  • pepper and salt to taste
 
Instructions
  1. Cut the outside leaves of the cauliflower. Take the core out of the cauliflower. Boil in salted water for about 15-20 minutes.
  2. In the meantime melt 2 tbsp butter, do not let it get brown. Add the flour, this is also called a blond roux. Whisk in the milk
  3. Pour over the cauliflower and add the nutmeg.
  4. I don’t know about you but for me pickled cucumber just belongs with this dish.

Cauliflower with Bechamel Sauce
 
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I didn't realize that this is a typical Dutch Dish. Cauliflower with Bechamel Sauce. Also called milk sauce.
Cuisine: Dutch
Ingredients
  • 1 head cauliflower
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • nutmeg
  • pepper and salt to taste
Instructions
  1. Cut the outside leaves of the cauliflower. Take the core out of the cauliflower. Boil in salted water for about 15-20 minutes.
  2. In the meantime melt 2 tbsp butter, do not let it get brown. Add the flour, this is also called a blond roux. Whisk in the milk
  3. Pour over the cauliflower and add the nutmeg.
  4. I don't know about you but for me pickled cucumber just belongs with this dish.

 

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Pimento Cheese

Jan 25, 2018 by

Pimento Cheese (aka Southern Pâté) is simple and easy. Never heard of pimento cheese till we moved to the south. Sure you can buy the pimento cheese in a plastic tub but why not make it yourself. Trust me you will like it.

 

Ingredients
  • 1½ cups grated extra-sharp yellow cheddar cheese (about 6 ounces)
  • 1½ cups grated extra-sharp white cheddar cheese (about 6 ounces)
  • 1 cup mayonnaise
  • ¼ cup diced drained pimiento peppers from jar, roasted red peppers
  • ¼ teaspoon cayenne pepper
  • 1 tbsp pickle juice
  • Salt and pepper
 
Instructions
  1. Mix first 6 ingredients in medium bowl. Blend well. Season with salt and pepper. Cover; chill until cold, at least 2 hours.
  2. Serve pimiento cheese with crackers, or, if you like spread between 2 slices of white bread add some prepared bacon and tomato. Fry in a skillet on both sided.Pimento Cheese Sandwich

Pimento Cheese
 
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Pimento Cheese (aka Southern Pâté) is simple and easy. Never heard of pimento cheese till we moved to the south. Sure you can buy the pimento cheese in a plastic tub but why not make it yourself. Trust me you will like it.
Recipe type: Appetizer, Sandwich
Cuisine: American
Ingredients
  • 1½ cups grated extra-sharp yellow cheddar cheese (about 6 ounces)
  • 1½ cups grated extra-sharp white cheddar cheese (about 6 ounces)
  • 1 cup mayonnaise
  • ¼ cup diced drained pimiento peppers from jar, roasted red peppers
  • ¼ teaspoon cayenne pepper
  • 1 tbsp pickle juice
  • Salt and pepper
Instructions
  1. Mix first 6 ingredients in medium bowl. Blend well. Season with salt and pepper. Cover; chill until cold, at least 2 hours. Serve pimiento cheese with crackers, or, if you like spread between 2 slices of white bread add some prepared bacon and tomato. Fry in a skillet on both sided.

 

 

 

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Taco Dip

Oct 23, 2016 by

 

Ingredients

  • 1 (12 oz) package of cream cheese
  • ½ cup of sour cream
  • 2 tsp chili powder
  • 1½ tsp ground cumin
  • 1/8 tsp of cayenne pepper
  • 1 cup of salsa
  • 1 cup of shredded cheese of your choice (ea. Cheddar, Monterey Jack)
  • ½ cup of diced tomatoes
  • ¼ cup of sliced green onions
  • optional black olives

Instructions

  1. Soften the cream cheese in the microwave for about 30 seconds. Add the Sour cream, chili powder, cumin, and the cayenne pepper. Mix until well blended. Stir in the salsa. Spread onto a serving dish. Top with the cheeses, tomatoes and green onions. Serve with tortilla chips.
    Taco Dip
     
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    Recipe type: Appetizer
    Ingredients
    • 1 (12 oz) package of cream cheese
    • ½ cup of sour cream
    • 2 tsp chili powder
    • 1½ tsp ground cumin
    • ⅛ tsp of cayenne pepper
    • 1 cup of salsa
    • 1 cup of shredded cheese of your choice (ea. Cheddar, Monterey Jack)
    • ½ cup of diced tomatoes
    • ¼ cup of sliced green onions
    • optional black olives
    Instructions
    1. Soften the cream cheese in the microwave for about 30 seconds. Add the Sour cream, chili powder, cumin, and the cayenne pepper. Mix until well blended. Stir in the salsa. Spread onto a serving dish. Top with the cheeses, tomatoes and green onions. Serve with tortilla chips.

 

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Smoked Chicken Salad

Sep 11, 2016 by

When you have an “extra” smoked chicken laying around and don’t know what to do with it. Make this Smoked Chicken Salad. You won’t be disappointed.

 

Ingredients

  • 1 whole smoked chicken
  • 1/2 cup mayonnaise
  • 3/4 cup finely chopped celery (about 2 medium stalks)
  • 1 can drained and chopped mandarins
  • 1/3 cup finely sliced scallions (about 1 medium)
  • 1 tbsp freshly squeezed lemon juice from 1 lemon or vinegar
  • 1/2 tsp celery seeds
  • 1 tbsp sugar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. You need one of those delicious smoked chickens , Pull meat from the bones and chop.
  2. Drain the can of mandarine oranges and cut them up. Chop the celery.
  3. Add to the mayonnaise, lemon juice or vinegar, celery seeds pepper and salt, mix well.
  4. Add the mandarin oranges, celery and smoked chicken. Eat with crackers, or on a sandwich.

Smoked Chicken Salad
 
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When you have an “extra” smoked chicken laying around and don’t know what to do with it. Make this Smoked Chicken Salad. You won’t be disappointed.
Ingredients
  • 1 whole smoked chicken
  • ½ cup mayonnaise
  • ¾ cup finely chopped celery (about 2 medium stalks)
  • 1 can drained and chopped mandarins
  • ⅓ cup finely sliced scallions (about 1 medium)
  • 1 tbsp freshly squeezed lemon juice from 1 lemon or vinegar
  • ½ tsp celery seeds
  • 1 tbsp sugar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
Instructions
  1. You need one of those delicious smoked chickens , Pull meat from the bones and chop
  2. Drain the can of mandarine oranges and cut them up. Chop the celery.
  3. Add to the mayonnaise, lemon juice or vinegar, celery seeds pepper and salt, mix well.
  4. Add the mandarin oranges, celery and smoked chicken. Eat with crackers, or on a sandwich.

 

 

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Smoked Chicken

Sep 10, 2016 by

Some people like to BBQ/grill chicken, others like to smoke chicken . As for me I prefer the smoked chicken. To have a crispy skin on the chicken it has to be smoked around 325-350 F temp. Anytime you smoke your meat it comes down to what flavor of wood do you like. apple wood chips gives you a nice flavor. Once you try my recipe I can guarantee you you won’t go back to BBQ/grilling.

Ingredients

  • 1 whole chicken butterflied or halved
  • Smoking wood chips preferably apple or cherry
For the Brine
  • 1-quart apple or orange juice
  • 1-quart water
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons molasses

Instructions

  1. Put the wood chips in your smoker and turn the smoker on ( mine is gas), by the time you put your bird in the smoker the temp should be around 350F. Butterfly your chicken.
  2. Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Put the chicken in the brine, breast side down, and place in refrigerator for 1 1/2 hours.
  3. Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with your favorite bbq seasoning.
  4. Place chicken, skin side up, in your smoker. Maintain a temperature around 350 F degrees, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant-read thermometer inserted in the thickest part of the meat. It took me a good 3 hours to smoke this bird.
  5. When you happen to have an extra chicken laying around, make this smoked chicken salad.

 

Smoked Chicken
 
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After you try this recipe Smoked Chicken, you never want to go back to the regular bbq chicken. I guarantee you that. ?
Ingredients
  • 1 whole chicken butterflied or halved
  • Smoking wood chips preferably apple or cherry
  • For the Brine
  • 1-quart apple or orange juice
  • 1-quart water
  • ½ cup kosher salt
  • ¼ cup brown sugar
  • 2 tablespoons molasses
Instructions
  1. Put the wood chips in your smoker and turn the smoker on ( mine is gas), by the time you put your bird in the smoker the temp should be around 350F. Butterfly your chicken.
  2. Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Put the chicken in the brine, breast side down, and place in refrigerator for 1½ hours.
  3. Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with your favorite bbq seasoning.
  4. Place chicken, skin side up, in your smoker. Maintain a temperature around 350 F degrees, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant-read thermometer inserted in the thickest part of the meat. It took me a good 3 hours to smoke this bird.
  5. When you happen to have an extra chicken laying around, make this smoked chicken salad.

 

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Roasted Asparagus

Jun 26, 2016 by

 

Roasted asparagus in the oven is one of the easiest way to prepare asparagus. It won’t take you but 12 to 15 minutes 🙂

Ingredients

  • 1 bunch of Asparagus
  • olive oil
  • cherry tomatoes
  • goat cheese or feta cheese
  • pepper
  • salt

Instructions

  1. Preheat the oven to 425F. Wash the asparagus and cut the woody ends off. Drizzle olive oil on your baking sheet. Place the asparagus on the baking sheet. Cut the cherry tomatoes in half and add to the asparagus. Sprinkle with pepper and salt to your taste. Roast the asparagus in the oven for 10 min. Then add the goat cheese or feta cheese and Roast for another 5 minutes.
    Roasted Asparagus
     
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    Roasted asparagus in the oven is one of the easiest way to prepare asparagus. It won’t take you but 12 to 15 minutes <img draggable="false" data-mce-resize="false" data-mce-placeholder="1" data-wp-emoji="1" class="emoji" alt="?" src="https://s.w.org/images/core/emoji/2.3/svg/1f642.svg">
    Recipe type: vegetable
    Ingredients
    • 1 bunch of Asparagus
    • olive oil
    • cherry tomatoes
    • goat cheese or feta cheese
    • pepper
    • salt
    Instructions
    1. Preheat the oven to 425F. Wash the asparagus and cut the woody ends off. Drizzle olive oil on your baking sheet. Place the asparagus on the baking sheet. Cut the cherry tomatoes in half and add to the asparagus. Sprinkle with pepper and salt to your taste. Roast the asparagus in the oven for 10 min. Then add the goat cheese or feta cheese and Roast for another 5 minutes.

 

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Chili’s Quesadilla Explosion Salad

May 14, 2016 by

Chili’s most popular salad, Quesadilla Explosion Salad. It Includes grilled chicken with cheese, tomatoes, corn relish,  tortilla strips and quesadilla’s. Served with Ranch Chipotle, citrus-balsamic dressing and cheese quesadilla wedges. This salad has been posted as one of the most unhealthy salads. You could make it a healthier salad if you leave out the Ranch Chipotle dressing, make the quesadillas with whole wheat tortillas and low fat cheese and no fried tortilla strips but instead bake them.
 

Ingredients

  • 1 cup of Citrus Balasamic Vinaigrette (recipe below)
  • 1 cup Chipotle Ranch Dressing (recipe below)
  • 2 boneless fajita marinated chicken (recipe below)
  • Salad greens of your choice

 

For the Corn relish
  • ½ can of black beans, drained and rinsed
  • ½ can of corn
  • 3 Roma tomatoes
  • 2 tbsp minced cilantro
  • 1/2 diced red onion
  • 1 tsp lime juice
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
For the Fajita Marinated Chicken
  • 2 boneless skinless chicken breasts halved
  • 2½ cups water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Chicken seasoning of choice
For the Chipotle Ranch Dressing
  • ½ cup Ranch Dressing
  • 1 tsp chopped canned chipotle pepper
For the Citric Balsamic Vinaigrette
  • 1 cup canola oil
  • ¼ cup balsamic vinegar
  • 3 tbsp sugar
  • 2 tbsp mustard
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
For the tortilla Strips
  • any 3 tortillas
  • peanut oil
For the Quesadillas
  • 8 tortillas
  • butter
  • 1 cup shredded cheese of your choice I used half cheddar and half Monterey jack cheese
Instructions
  1. First lets make the marinate for the chicken breast. Since the chicken breast are to thick for my taste I half them. Combine the 2½ cups water, 2 tbsp sugar, 2 tsp salt, 1½ tsp cumin, 1 tsp garlic powder, 1 tsp onion powder. Marinate for at least 2 hours. While the chicken is marinating go and make the Chipotle Ranch salad dressings. You can make your own Ranch Dressing or buy the bottled one and add the Chipotle pepper.
  2. For the Balsamic vinaigrette whisk all ingredients and refrigerate until ready to use.
  3. Make the corn relish. Rinse the corn and beans, add tomatoes, bell pepper, onion, cilantro, lime juice, sugar, salt and pepper. Refrigerate until ready to use.
  4. Stack the tortillas and cut into thin strips. Fry or bake the tortilla strips until crispy, cool on paper towels to drain.
  5. Preheat the paninni maker and spray with some olive oil. Season the halved chicken breast with chicken seasoning of your choice. Grill the chicken breast for 4-5 minutes on each side, until done. Keep the chicken warm and slice when ready to use.
  6. Spread butter on both  outsides of the tortillas. Top one side of the tortilla with your choice of cheese, and top it with the other tortilla. Put some butter in a hot skillet. Fry the tortillas on both sides, that shouldn’t take but a minute.
  7. Wash salad greens and place in a large bowl. Add the corn relish to the salad greens. Add the sliced chicken breast, shredded cheeses. Toss with desired amount of the Citrus Balsamic Vinaigrette and or Ranch Chipotle dressing. Add the Cheese Quesadillas and serve with the deep fried tortilla strips.

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Chili's Quesadilla Explosion Salad
 
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Chili’s most popular salad, Quesadilla Explosion Salad. It Includes grilled chicken with cheese, tomatoes, corn relish, tortilla strips and quesadilla’s. Served with Ranch Chipotle, citrus-balsamic dressing and cheese quesadilla wedges. This salad has been posted as one of the most unhealthy salads. You could make it a healthier salad if you leave out the Ranch Chipotle dressing, make the quesadillas with whole wheat tortillas and low fat cheese and no fried tortilla strips but instead bake them.
Recipe type: Copy Cat
Ingredients
  • 1 cup of Citrus Balasamic Vinaigrette (recipe below)
  • 1 cup Chipotle Ranch Dressing (recipe below)
  • 2 boneless fajita marinated chicken (recipe below)
  • Salad greens of your choice
For the Corn relish
  • ½ can of black beans, drained and rinsed
  • ½ can of corn
  • 3 Roma tomatoes
  • 2 tbsp minced cilantro
  • ½ diced red onion
  • 1 tsp lime juice
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
For the Fajita Marinated Chicken
  • 2 boneless skinless chicken breasts halved
  • 2½ cups water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Chicken seasoning of choice
For the Chipotle Ranch Dressing
  • ½ cup Ranch Dressing
  • 1 tsp chopped canned chipotle pepper
For the Citric Balsamic Vinaigrette
  • 1 cup canola oil
  • ¼ cup balsamic vinegar
  • 3 tbsp sugar
  • 2 tbsp mustard
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
For the tortilla Strips
  • any 3 tortillas
  • peanut oil
For the Quesadillas
  • 8 tortillas
  • butter
  • 1 cup shredded cheese of your choice I used half cheddar and half Monterey jack cheese
Instructions
  1. First lets make the marinate for the chicken breast. Since the chicken breast are to thick for my taste I half them. Combine the 2½ cups water, 2 tbsp sugar, 2 tsp salt, 1½ tsp cumin, 1 tsp garlic powder, 1 tsp onion powder. Marinate for at least 2 hours. While the chicken is marinating go and make the Chipotle Ranch salad dressings. You can make your own Ranch Dressing or buy the bottled one and add the Chipotle pepper.
  2. For the Balsamic vinaigrette whisk all ingredients and refrigerate until ready to use.
  3. Make the corn relish. Rinse the corn and beans, add tomatoes, bell pepper, onion, cilantro, lime juice, sugar, salt and pepper. Refrigerate until ready to use.
  4. Stack the tortillas and cut into thin strips. Fry or bake the tortilla strips until crispy, cool on paper towels to drain.
  5. Preheat the paninni maker and spray with some olive oil. Season the halved chicken breast with chicken seasoning of your choice. Grill the chicken breast for 4-5 minutes on each side, until done. Keep the chicken warm and slice when ready to use.
  6. Spread butter on both outsides of the tortillas. Top one side of the tortilla with your choice of cheese, and top it with the other tortilla. Put some butter in a hot skillet. Fry the tortillas on both sides, that shouldn’t take but a minute.
  7. Wash salad greens and place in a large bowl. Add the corn relish to the salad greens. Add the sliced chicken breast, shredded cheeses. Toss with desired amount of the Citrus Balsamic Vinaigrette and or Ranch Chipotle dressing. Add the Cheese Quesadillas and serve with the deep fried tortilla strips.

 

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