Copy Cat Chow: Fiesta Lime Chicken

Copy Cat Chow

The infamous copy cat recipe.  Why dine out when you can dine in…on the same food and for less! Plus, creating restaurant favorites at home is a great adventure.  It’s akin to being a detective.  You ask yourself questions like “What taste is that?” and later on, “Wonder how much of this I add?”  I have crafted some copy cat recipes from my favorite restaurants to share with you.  How do you create your restaurant favorites at home?  Experimentation, dedication, and a positive attitude (this is serious business).

Applebee’s Fiesta Lime Chicken

Applebee’s is not my favorite restaurant, but I have to admit I love their Fiesta Lime Chicken dish.  It’s a tangy marinated grilled chicken breast topped with a zesty lime sauce and gooey melted cheese.  I don’t want to burst their bubble, but my neighborhood is just as good as theirs and I can feed four neighbors for the price they charge one neighbor.

What you’ll need:

Fiesta Lime Chicken

4 boneless skinless chicken breast

1 cup water

1/3 cup teriyaki sauce

3 teaspoons chopped garlic (can use dried)

1 tablespoon Worcestershire sauce

½ teaspoon salt

¼ teaspoon ginger

1/4 cup mayonnaise

¼ cup sour cream

2 tablespoons salsa

1 tablespoon  milk

1 tablespoon Cajun seasoning

¼ teaspoon hot sauce

2 cups shredded Colby Jack cheese

2 cups tortilla strips

First, prepare your marinade.  Combine 1 cup water, 1/3 cup teriyaki sauce, 3 teaspoons chopped garlic, 1 tablespoon Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon ginger in large bowl. Add chicken. Cover and marinate for at least one hour.

Next, prepare your sauce. Combine 1/4 cup mayonnaise, ¼ cup sour cream, 2 tablespoons salsa, 1 tablespoon milk, 1 tablespoon Cajun seasoning, and ¼ teaspoon hot sauce in a small bowl. Cover and refrigerate (you'll see the sauce later on)

Grill chicken until cooked through. I use a cast-iron griddle, but you could use an outdoor grill, broiler, or just a regular pan.

Brush chicken with sauce throughout grilling process.

Cover medium size baking sheet with aluminum foil (just shorten clean-up time).  Place chicken on sheet. Cover each piece of chicken with sauce (see sauce below) and then cheese. Broil chicken until cheese is melted. 

Serve on a bed of tortilla strips and top with lime garnish (I squeeze my lime over the top).  I also serve red skinned mashed potatoes on the side.

Copy Cat Chow: Pepperoni Rolls

The infamous copy cat recipe.  Why dine out when you can dine in…on the same food and for less! Plus, creating restaurant favorites at home is a great adventure.  It’s akin to being a detective.  You ask yourself questions like “What taste is that?” and later on, “Wonder how much of this I add?”  I have crafted some copy cat recipes from my favorite restaurants to share with you.  How do you create your restaurant favorites at home?  Experimentation, dedication, and a positive attitude (this is serious business).

Ahh, Pepperoni Rolls. College comfort food at its finest. I’ve had several portions of these tasty little rolls at Old Chicago© while talking, laughing, and having a great time with friends.  This recipe is based on the restaurant’s Sicilian Pepperoni Rolls.  Enjoy!

What you’ll need:

Plus a little:

Old Chicago© Sicilian Pepperoni Rolls

1 box Jiffy© Pizza Crust Mix (½ cup hot tap water used as well)

1 package pepperoni

1 cup shredded mozzarella cheese (or more if you desire)

1 block Pepper Jack cheese (1 cup shredded, save the rest)

6 green onions (roughly chopped)

Ranch dressing

First, preheat your oven to 425 degrees.

Next, prepare your dough.  Add your ½ cup water, mix with spatula, cover and let stand for 5 minutes.

Knead several times on floured board.

Roll out into a thin, 9 x 13 rectangle. Cut about 6 strips (one pepperoni wide) with a pizza cutter.

Layer each strip: 1) Pepperoni 2) Mozzarella cheese 3) Shredded Pepper Jack cheese 4) Green onions 5) Ranch dressing

Roll strips individually, starting from the end closest to you.

Place one pepperoni on bottom of roll (Note: Bottom of roll is the flatter end)

Place all rolls on greased baking sheet and bake for 20 minutes at 425 degrees.

Remove rolls from oven. Immediately sprinkle with a pinch of crushed pepper, garlic powder, and onion salt.  Let stand for 5 minutes.  Enjoy with a side of marinara and shaved parmesan or Ranch dressing.