CHILI'S Salsa - A Copy-Cat Recipe

CHILI'S Salsa Copy Cat Recipe



We are kind of obsessed with this salsa at our house. My daughter and her friends will eat a whole batch with a bag of corn tortilla chips, every chance they get. This is our preferred salsa recipe in the winter when garden fresh tomatoes are no longer available.

We have a favorite summer salsa recipe too, which I will share with you later. This recipe is made healthier, in that it is sugar-free, and it uses balanced salt, which may help with water retention.


CHILI'S COPY CAT SALSA Recipe;

1 14.5 ounce can tomatoes with green chilies
1 14.5 ounce can whole peeled tomatoes, plus the juice
1/4 c. yellow onion, diced
1 T. canned, diced jalapenos (not pickled), or fresh, to taste (or a pinch of red pepper flakes)
1/2 t. cumin powder
1/2 t. BIOSALT (recipe on blog)
1/2 t. BALANCED GARLIC SALT (recipe on blog)
1/4 t. xylitol 
a squeeze of fresh lime, optional

Method:

In a food processor place onions and jalapenos. Process a few seconds.
Add both cans of tomatoes, cumin, salt, garlic salt, and xylitol.
Process until well blended, but not pureed.
Taste for seasoning, add a squeeze of lime, if using,
Chill a couple hours (we never wait that long).
Serve with tortilla chips.

My salsa (without cilantro added) and our favorite brand of tortilla chips!

My salsa with the addition of cilantro.

The Salsa served with our Favorite Tostadas.

Dig in!

Leila

Salsa Fresca - A La Casita Restaurant Copy-Cat Recipe

Try this addictive salsa recipe inspired from the restaurant called La Casita, in Springville Utah.

La Casita is famous for their Salsa Fresca. Customers take it home by the quart.

It is quite tomato-y and hot, with visible cubes of white onion in it. I have not tasted garlic in it and it isn't in their description, so I don't think La Casita uses it here.

I recreated their salsa at home, since I do not have access to the restaurant anymore. Tis is a simple reipe, yet a lot of people find this salsa addictive. Try it and see what you think!


See this post about La Casita and a recipe for their chicken salad: http://kitchencheetahs.blogspot.com/2015/05/copy-cat-la-casita-chicken-salad.html


La Casita Salsa Fresca Copy Cat Recipe:

1 14.5 ounce can diced tomatoes
1/2 c. minced white onion
1 t. sea salt
1/4 to 1/2 t. hot pepper flakes, to taste
1 tomato, diced
1 yellow chili, minced (or green)
1 t. fresh cilantro leaves, minced


Method:

Mince the onions and chili pepper in a food processor. Quarter the tomato and add to the food processor, pulse until chopped. Add the cilantro and pulse.

Add the seasonings and canned tomato. Pulse just to barely chop.

Check for seasoning. Eat immediately or chill before serving.

This is best the day that it is made.


Enjoy,

Leila.

Mexican Black Bean, Avocado & Corn Salsa

Chow down on this delicious salsa, which is almost a meal in itself!

My daughter brought this to my Mother's Day dinner this year and it was a big hit. She doesn't really measure everything when she cooks (I wonder who she got that from), but I had her write down what she estimated was in her salsa.

The next day, I went about recreating it (because we ate it all - and it was a double batch!), writing down the exact amounts of everything as I went. It turned great, although I liked my daughter's even better - because hers was made with love. Both of my eldest daughters cooked for me on mother's Day and it was wonderful!


Here is my daughter's salsa recipe, with the exact measurements I worked out. This recipe doubles perfectly, if you want a bigger batch.

Feel free to play with the seasonings to suit your tastes.

Note: Her version did not have the onion salt, fresh tomato, lime zest or fresh minced jalapeno. Nor did it have fresh ground black pepper (she was out of it). She used garlic salt instead of garlic and salt.




Black Bean, Avocado & Corn Salsa Recipe:

1 can black beans, drained and rinsed
1 can corn, drained (or 1 1/2 cup frozen sweet corn, thawed)
1 can Rotel (Mexican-style tomatoes with green chilies)
Zest of 1 lime, optional
1 lime, juiced
1 avocado, cubed
1 tomato, diced, optional
1/4th bunch cilantro, minced
2 large scallions, minced
2 t. minced jalapeno, to taste, optional
1/2 T. mild flavored olive oil
1/2 t. sea salt or BioSalt, to taste
1/2 t. onion salt
1/4 t. garlic powder (or 1 small clove garlic, smashed)
1/8 t. chili powder
1/8 t. ground cumin
1/8 t. ground coriander
Fresh ground black pepper, to taste


Method:

Dice the avocado and place in a medium sized bowl.
Pour the lime juice over top and lightly toss.
Add the Rotel, oil and seasonings to taste.
Add all of the other ingredients and gently mix together.
Taste for seasoning and adjust as desired.
Let the flavors blend an hour or so before serving with gluten-free corn chips.

Enjoy,

 Leila.

An easy refreshing tropical meal: Coconut Black Beans & Rice with Fried Bananas

Leila's Coconut Rice with Black Beans & Caramelized bananas (vegetarian or vegan, and gluten-free)

This is a quick and tasty dinner to make. We love it at our house. My daughter will even eat the leftovers cold in her school lunch (her doing, not mine). It is a nice family meal for when you don't feel like eating meat. You can easily make it vegan by using all coconut oil instead of butter. This meal is also naturally gluten-free (just check your salsa ingredients).

I adore caramelized bananas! My mom would make them for me as I was growing up. At the time, she always used real butter, and we ALWAYS salted them. They are like nature's version of salted caramels. The trick with the bananas is not to use too high of heat, or you will scorch them instead of caramelize them. Being patient is worth it. Make the bananas as the rice is cooking. Also prepare all the garnishes as the rice and beans finish up.

Bananas this ripe and even riper, are used.

Lay the bananas cut side down in the prepared pan.

They are looking caramely on the edges and are ready to turn.

Leila's Coconut Rice with Black Beans & Caramelized bananas
Serves 4.

Ingredients:

The Rice:
2 c. basmati rice (white or brown) with 1/2 t. sea salt or Leila's BioSalt, cooked in a rice cooker according to rice cooker directions
1 14-ounce can coconut milk
1 15-ounce can black beans, rinsed and drained (can use 2 cans to up the protein and fiber)
2 T. raw agave nectar, optional *

The Caramelized Bananas:
1 T. coconut oil (deodorized or virgin)
1 T. real butter, or ghee (clarified butter)
4 to 6 very ripe bananas (or as many bananas as you can cram in the pan!)
Sea salt, or Leila's BioSalt, to taste (my BioSalt recipe is in my first blog post)

Garnish with:
the Caramelized Bananas (above)
raw baby spinach leaves
diced pineapple, fresh or canned
golden raisins, optional (or chopped dates)
scallions, minced
shredded jicama
red bell pepper, chopped, optional
sugar snap pea pods, optional
fruit salsa (like peach-mango salsa)
cilantro leaves, roughly chopped

Method:

The Rice: 
Cook the rice, 1/2 t. salt and water amount called for in your rice cooker until done.
Leave the rice cooker on the keep warm setting.
Fluff the rice and stir in the can of coconut milk. Toss gently to blend.
After the coconut milk has been absorbed by the rice, add the canned black beans and toss.
Let the rice cooker's keep warm feature warm the beans and rice mixture.

The Caramelized Bananas:
Melt the butter and coconut oil in a large non-stick frying pan, over med-high heat.
Peel and cut in half lengthwise 4 to 6 very ripe bananas.
Place banana halves, cut side down into the melted fats in the pan.
Let the bananas start sizzling before you turn the heat down to medium heat.
When the underneath sides look golden brown and caramelized, sprinkle salt over them and turn them over. Caramelize the other side and lightly salt. Turn heat to very low to keep warm, until use.

Putting it all together:
On individual serving plates, first put a bed of baby spinach, then portion the rice & bean mixture over top. Top with caramelized bananas, pineapple, and other desired fruit and vegetable garnishes.
Finish off by topping with the fruit salsa and cilantro.

At our house we load up on the fruit and vegetable toppings and we like a generous amount of fruit salsa.


* Note: You may omit the agave and use Lakanto's Golden zero-cal granular sweetener instead. I would add it to the cooking water so that it will fully dissolve.


Enjoy!

Author: Leila Wood.

Our favorite fast Tostadas

These quick and yummy Tostadas have extra delicious layers of flavor dimension. 

Creamy, savory refried beans, the caramelized flavor of the onions and peppers, the sweet tomato-y sauce, smokiness from the bacon fat/smoked paprika, the crisp corn tortilla flavor, and the freshness of romaine, tomatoes, and cilantro are all perfectly complimented with a dollop of sour cream and a sprinkling of cheese. We love these at our house!

No more needs to be said really. What? You want the recipe?

I have to say, I have not cared for most of the tostadas that have been served to me. The beans are usually dry and flavorless and then they are usually just topped with iceberg lettuce, prefab cheese, and salsa that is too heavy on the chili powder. I wanted a tostada that rose above all that. I wanted to create a more interesting tostada for my buds... My tastebuds. This is what I came up with.

This dinner is very easy to put together, You can cook everything at the same time and it will be ready in minutes. I like to start with the onions, and then start refrying the beans. I make the tomato sauce last. In between, I prep the toppings and make the guacamole.

The refried beans are the recipe I posted here earlier, but this time I refried them in bacon fat. I usually use deodorized coconut oil, so use what ever you like.

The tomato sauce was inspired by a mildly sweet chile relleno sauce I have had at +La Casita Restaurant in Springville, Utah (YUM). You may also flavor the tomato sauce with smoked paprika, or smoked hot chipotle pepper, and maybe a pinch of Mexican oregano, to taste.

Top with our Favorite Reduced Fat Sour Cream Blend.

Serve with a side of my Chili's Copy Cat Salsa recipe.


Get ready to have your tastebuds sing!


Our Favorite Tostadas Recipe:

Components:

Crisp corn tortillas (pre-made in the Mexican food section)
Refried Beans
Tomato Sauce
Sauteed Onions & Peppers
Shredded cheese
Diced tomatoes
Diced romaine lettuce
Minced fresh cilantro, optional
Our Favorite sour Cream Blend, or regular sour cream
Chili's Copy Cat Salsa, optional
Guacamole, optional
Lime wedges, optional



Sauteed Onions & Peppers:

1 Sweet or regular onion
1 Sweet red bell pepper
1-2 T. deodorized coconut oil (may use 1 T. bacon fat)
A pinch of baking soda
A pinch of BioSalt or sea salt

Method:

Slice into this slivers the onion and bell pepper.
Saute the onions slowly in oil along with the baking soda and salt, which speed caramelization.
When the onions are translucent, add the bell pepper and mix together.
Continue to saute, stirring occasionally until tender and starting to caramelize.



Easy Re-fried Beans recipe:

2 T. virgin or deodorized coconut oil and/or bacon fat
1 clove garlic, smashed
1 pinch hot red chili pepper flakes
1 can refried beans of choice
1/4 c. plus 2 T. purified water, divided
1/2 t. onion powder
1 pinch cumin powder


Method:

Saute the garlic and red pepper flakes in coconut oil until very fragrant and sizzling.

Add the can of beans and stir to mix together.

Add 1/4 c. water to thin the beans, mixing in well.

Add the onion powder and a pinch of cumin. mix in well.

Brown the beans, turning occasionally, until they thicken up and have areas that are browned nicely. This gives a great flavor to the re-fried beans.

Add a touch more water (about 2 T.) to thin the beans to a nice consistency.

Taste for seasonings and adjust if needed. If you used unsalted beans, add salt to taste.



Tomato Sauce:

1 (8-oz) can tomato sauce
1 T. plus 2 t. sugar (Lakanto sweetener or xylitol) (or use 2 T. or more of  erythritol or maltitol)
1/8 t. garlic powder
1/2 t. onion salt
1/4 c. purified water
1/8 t. smoked paprika (or chipotle to taste, for added heat), optional

Method:

Place all sauce ingredients in a small saucepan and simmer 5 minutes. Keep warm and set aside.



Speedy & Delicious Guacamole:

Ripe avocados
Onion salt, to taste
A pinch of garlic powder
A squeeze of lemon or lime juice, optional

Method:

Scoop the ripe avocado out of it's shell and put into a small bowl.
Sprinkle with the seasonings and citrus juice, and mash with a fork.
Add enough onion salt so the guacamole has a great flavor, and serve.



TOSTADA ASSEMBLY:

Top crispy tortillas in this order:

Spread tortilla with the hot refried beans, sprinkle with cheese, pour on some warm tomato sauce, add sauteed onions & peppers, shredded romaine lettuce, guacamole, salsa, tomatoes, sour cream, cilantro, and garnish with a lime wedge.

ENJOY!


Note: Alternately, you may brown flour tortillas in deodorized 76 degree coconut oil until crispy.


Photos of the cooking process:

Starting to caramelize the onions with a pinch of baking soda and BioSalt.

This dinner is very easy and fast to prepare.

Adding the red bell pepper to the softened onions.

Sauteing the onions and peppers.

The onions and peppers are finished.

The easy refried beans are about ready.

Simmering the tomato tostada sauce.

Putting the toppings on the tostada. The sauce adds a special touch.

The tostada all dressed and ready to go.

A plated tostada with toppings and my Copy-Cat Chili's Salsa recipe.

Enjoy,

Leila.

My Favorite Seared Fajitas - Plus a Tortilla Review

My Favorite Fajitas

These have been made in my home for many years, and we never tire of them. They are easy to make and very flavorful. The fresh lemon juice in the marinade is perfect. I have even let the chicken marinate in the refrigerator for 3 days before making. I did not do that on purpose, life just got busy. I imagine you could marinate the meat and freeze in serving-size packets for make ahead meals.

You can use any type of tortilla you want to. For this particular dinner we tried a new organic whole wheat flour tortilla. They are thinner than most tortillas, which I like. See the review for these tortillas at the end of this post.

For a gluten-free meal, make this a chicken fajita salad or use gluten-free tortillas (usually yucky though, I'm afraid). If you ever find a delicious GF tortilla, let me know.

Use vegan sour cream and cheese, if you are into that.

Of course you can vary your toppings too. Your favorite bottled salsa will do when tomatoes are not in season.

Oh Yeah. I ate 2 of these babies for dinner!

My Favorite Fajitas Recipe:

1 1/2 pounds skinless, boneless chicken breasts or beef

Marinade:

1 to 2 cloves garlic, smashed well
1 1/2 t.gluten-free seasoned salt (recipe on our blog)
1 1/2 t. ground cumin
1/2 t. gluten-free chili powder
1/2 t. crushed red pepper flakes
2 T. rice bran oil or light olive oil
2 T. fresh squeezed lemon juice

Fajita:

3 to 4 T. deodorized coconut oil
1 c. sliced onion
1 c. red bell pepper
1 c. yellow bell pepper
8 flour tortillas, of choice, warmed
2 avocados, sliced or mashed with onion salt, garlic powder, and lemon juice
1/2 c. chopped scallions
sour cream of choice (Reduced Fat Sour Cream Blend - recipe on this blog)
shredded cheese of choice
fresh salsa
fresh cilantro, minced


Method:

Cut the meat into thin strips (you may partially freeze for easier cutting).
Marinate the sliced meat in the combined marinade for 2 hours (even up to 3 days in fridge is o.k.)
Quickly saute the vegetables in coconut oil until lightly browned (sear them over med-high heat).
Remove vegetables from pan.
Saute the meat in coconut oil about 4 minutes.
Toss the meat with the vegetables and serve.
Spoon meat & veggie mixture into flour tortillas.
Garnish with avocado, sour sream, scallions, cheese, salsa, and cilantro as desired.


Tip:

I like the way restaurants serve fajitas seared and sizzling. Without having to grill the meat on an outdoor grill, this is what I do in my home kitchen:

I will often cook the meat in a large non-stick skillet while I am searing the vegetables in a well-oiled cast iron pan. I remove the vegetables and set aside. I drain the barely cooked meat, reserving the juices. I add the barely cooked meat to the well-oiled cast iron skillet and toss, to quickly sear it a minute or so. I then add the vegetables back to the skillet with the meat and toss to warm through. To finish the fajitas off, I pour the reserved juices over top. toss and serve.






Here are some photos of the fajita making process:

Thinly slice the partially frozen meat.

Meat and marinade ingredients before being well mixed together.

Vegetables being prepped.

Searing the peppers in a cast iron skillet.

Cooking the meat and vegetables separately to save time.

The onions are looking nicely seared.

Tossing the meat and vegetables together before serving.

My husband about to dig in!

Flour Tortilla Review:

Los Fortunitas Organic Flour Tortillas

My husband and I were on our regular Costco date, when we saw these being sampled. Of course we tried them. We bought them because they were organic whole wheat tortillas, and mostly because they are thin. I hate the thick, pasty white flour ones sold in stores. These actually resemble my favorite uncooked tortilla also sold at Costco, called Tortilla Land All Natural Fresh Uncooked Tortillas (Restaurant authentic). They are yum, but made with white flour, so we don't eat them very often.

I recommend gently warming these up before eating them, do not let them dry out. They are easier to use than the uncooked ones, which is nice. I like that they are healthier too. The texture of these tortillas is excellent. Finally, a whole wheat tortilla that doesn't taste like cardboard.

If I were to go on taste alone, these rank as my 2nd favorite tortilla that's sold in stores. If I were to consider nutrition too, this is my first choice.

Honestly, my mom's gluten-free tortillas rule, but they aren't sold in stores. Booo.

So there you go, my review is complete.

Enjoy!

Leila

Super Easy Potatoes, Eggs & Ham Skillet Meal (Gluten-Free & Dairy-Free options)

Perfect for a Sunday afternoon, when you want to serve something delicious and filling to your family, without wearing yourself out in the kitchen. 

Super Easy Potatoes, Eggs & Ham Skillet Meal

Today was one of those Sundays... I felt like I needed a nap almost all day. I like making Sunday a day of rest. Our lives are so hectic, it's nice to reserve at least one day a week where you can connect with people you love, get some relaxing in, and even have some alone (NAP) time.

Wrapped burrito-style.

This yummy skillet meal makes a mean breakfast burrito for on-the-go, or just eat it as-is on one of those plate thingies, you know, those things you use to hold food, like when you sit at a table, together, as a family?

I quickly made this meal today and figured out a new great way to steam and soften the tortillas. Microwaving tortillas makes them tough and they dry out quickly, and I do not recommend it. Using tortillas strait out of the package, cold, is yucky too in my opinion - Plus they crack and break spilling the filling all over the place. FOOD FIGHT!

Not.

I used a couple of left over Perfect Baked Potatoes (recipe on blog) for this quick to prepare meal.

It is easy to make this a gluten-free or dairy-free meal by how you select your ingredients.


Potatoes, Eggs & Ham Breakfast Skillet Recipe:

Serves 6 generously

1 T. deodorized coconut oil
1 T. organic butter
2 cold leftover baked potatoes, cubed
1/2 large red onion, diced
2 c. ham, diced
1 red bell pepper, diced
4 large free range eggs
1/4 c. organic milk or purified water
20 grinds fresh black pepper
1/8 t. garlic powder
2 c. shredded cheese blend of choice, optional
1/4 t. smokey paprika, optional
1/2 t. BioSalt or sea salt, to taste
2 scallions, minced
1 tomato,diced
1/4 t. onion salt
Large flour tortillas, steamed, optional (for making breakfast or brunch burritos)
Sour cream, optional (We love to use our Favorite Reduced Fat Sour Cream Blend)
Salsa, optional


Method:

Melt the coconut oil and butter in a large skillet over medium-high heat.

Add cubed potato and saute 1 minute.

Add the onion and saute 1 minute.

Add the ham and saute a few minutes, until starting to brown.

Whisk the eggs with 1/4 c. milk or water and set aside.

Meanwhile, in a separate skillet with a lid, place a small metal cooling rack inside. Fill skillet with about 1/2-inch of water. Place the skillet with lid on, over medium heat and let the water start to steam.

Add the red bell pepper to the ham mixture and saute until everything is starting to brown nicely.

Place the desired number of flour tortillas onto the metal rack above the simmering water. Place lid on and steam tortillas a couple minutes, until warm and soft. Remove from heat and keep lid on.

Push the ham mixture to one side of the skillet and pour the egg mixture into the empty side.

Scramble the eggs until just barely cooked through (you can add a dab of butter if desired).

Mix the eggs into the ham mixture. Season with salt and mix. Top with cheese and let it melt.

Sprinkle with smoked paprika if desired. Top with tomatoes and scallions. Sprinkle with onion salt.

Serve hot along with sour cream and salsa as garnishes.

Make into fabulous breakfast or brunch burritos using the steamed flour tortillas.



Photos of the process:

Prep your ingredients.

Add potatoes to the melting coconut oil and butter.

Add the onions and saute.

Add the ham and saute.

whisk egg mixture.

Brown the mixture.

Prepare a pan for steaming the tortillas.

Place tortillas onto rack over steaming water.

Steam as many tortillas as needed.

Place lid over tortillas to steam gently.

The skillet mixture is sizzling and browned.

Push ham mixture aside and pour egg mixture into the pan,

You can now add additional butter to the eggs. 

Gently scramble the eggs.

Mix the just cooked through eggs into the ham mixture.

The skillet is ready for toppings.

The tortillas are steamed and flexible.

Top with shredded cheese blend.

Let the cheese melt.

Season with salt and stir the cheese in a little.

Top with fresh tomatoes.

Top with scallions.

Sprinkle with onion salt and smoked paprika to taste.

The skillet meal is ready to eat!

Laying out the goods onto a soft warm tortilla.

Fold 1.

Fold 2.

Fold 3.

E-A-T


ENJOY,

Leila.