Secret Restaurant Recipes

Chili's Fajitas

• Marinade
• 1/4 cup fresh lime juice
• 1/3 cup water
• 2 tablespoons vegetable oil
• 1 large clove garlic, pressed
• 3 teaspoons vinegar
• 2 teaspoons soy sauce
• 1/2 teaspoon liquid smoke
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• Dash onion powder
• • 2 boneless, skinless chicken breast halves or 1 pound top sirloin or a combination of 1 chicken breast half and 1/2 pound sirloin
• 1 Spanish onion, sliced
• 1 tablespoon vegetable oil
• 1 teaspoon soy sauce
• 2 tablespoons water
• 1/2 teaspoon lime juice
• Dash ground black pepper
• Dash salt
• On the Side
• 1/2 cup pico de gallo
• 1/2 cup grated Cheddar cheese
• 1/2 cup guacamole
• 1/2 cup sour cream
• 1 cup shredded lettuce
• 6 to 8 6-inch flour tortillas Salsa

1. Combine all of the ingredients for the marinade in a small bowl. Soak your choice of meat in the marinade for at least 2 hours. If you are just using the sirloin, let it marinate overnight, if possible.
2. When the meat has marinated, preheat your barbecue or stove top grill to high.
3. Preheat a skillet over medium high heat. Saute the onion slices in the oil for 5 minutes. Combine the soy sauce, water, and lime juice in a small bowl and pour it over the onions. Add the black pepper and continue to saute until the onions are translucent and dark on the edges (4 to 5 more minutes). Salt to taste.
4. While the onions are sauteing, grill the meat for 4 to 5 minutes per side or until done.
5. While the meat and onions are cooking, heat up another skillet (cast iron if you have one) over high heat. This will be your sizzling serving pan.
6. When the meat is done remove it from the grill and slice it into thin strips.
7. Remove the extra pan from the heat and dump the onions and any liquid into it If you've made it hot enough the onions should sizzle. Add the meat to the pan and serve immediately with pico de gallo, Cheddar cheese, guacamole, and sour cream arranged on a separate plate on a bed of shredded lettuce. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side. Serve salsa also, if desired.
8. Assemble fajitas by putting the meat into a tortilla along with your choice of condiments. Roll up the tortilla and scarf out.

Blue Crab Dip

Serves: 4
Prep. Time: 0:25

• 8 oz. cream cheese - softened
• 6 oz. can lump crab meat - drained
• 3 green onions - root ends trimmed, dark green ends trimmed, minced
• 3 Tbls. heavy whipping cream OR evaporated milk
• 3 Tbls. grated Parmesan cheese - divided
• 1 1/2 Tbls. diced red OR green bell pepper
• 2 tsp. dry white wine
• 2 tsp. shrimp OR chicken soup base (see Notes, below)
• 2 tsp. diced tomatoes OR drained salsa
• 1/2 tsp. crab boil seasoning

Fold together all ingredients, except 1 Tbls. Parmesan.Spread evenly into an oven-proof baking dish.Microwave on 50% power for 4 minutes.Sprinkle top with Parmesan.Transfer dish to the oven and broil until top is slightly browned.