Monday, October 26, 2009

Day #23 - So Far, 25 Ain't That bad

Took a little break from blogging since I turned the ripe old age of 25 and made a little more time for eating, drinking, and amazing friends. Warning: This post may lead to involuntary cravings to greasy Mexican food.

Thursday night was spent with this man:

Doing a little bit of this:

Friday night Cleopatra was serenaded by a Gynecologist:

The Gyno somehow snuck in a kiss:

Saturday night should of just been labeled "Death By Food(ies)"

(note: Keeping to birthday tradition, I did not allow anything healthy in the house this weekend. Therefore, these recipes are not healthy. Whatsoever. But oh, so worth it)

Chili's: Southwestern Eggrolls
(adapted by "Top Secret Restaurant Recipes 2")

1 tbsp olive oil
2 skinless chicken breast, cut into smaller peices
1/4 cup red bell pepper, diced
1/4 cup green onion, diced
2/3 frozen corn
1/2 cup black beans
2 tbsp frozen spinach
1/4 cup canned jalapenos, diced
1 tsp cumin
1 tsp chili powder
1 tsp cayenne pepper
1/2 tsp salt
2 cups pepper jack cheese, shredded
10 7-inch flour tortillas
3 tbsp olive oil

1. Heat up 1 tbsp olive oil in large skillet. Add chicken. Cook for 4 - 5 minutes until cooked completely. Add peppers and onions, cook for 2 minutes.
2. Add corn, beans, spinach, and all spices to skillet. Cook for 2 - 3 minutes. Then add cheese. Cook until cheese melts.
3. Spoon 1/10 of mixture in bottom section of each tortilla, fold like a burrito (bringing in both sides first, then rolling). Place on cookie sheet, cover with plastic wrap, then freeze for 1 hour.
4. When ready to cook, heat up 3 tbsp of olive oil in skillet. Place eggrolls into skillet. Cook for 2 minutes on each side, or until browned. Cut each eggroll in half and serve.

Chili's: Chili Queso
(adapted by "Top Secret Restaurant Recipes 2")


16 oz Velveeta Cheese, cut into cubes
15 oz can Hormel Chili (turkey will work) without beans
1/2 cup milk
1 tsp olive oil
1 tbsp chili powder
1 tbsp cayenne pepper
1/2 tsp cumin

1. Combine all ingredients into medium saucepan over medium heat. Let simmer for 30 minutes while stirring often.
Chili's: Enchilada Soup
(adapted by "Top Secret Restaurant Recipes 2")

1 tbsp olive oil
1 lb skinless chicken breast (or thighs will do), cut into smaller peices
1 cup onion, diced
4 cup chicken broth
1 cup masa harina
3 cups water
1 1/2 cup enchilada sauce
16 oz Velveeta Cheese, cut into cubes
1 tbsp garlic powder
1 tsp salt
1 tsp chili powder

Optional Garnish:
tortilla chips
shredded cheddar cheese

1. In large sauce pan, heat chicken in oil over high heat. Cook for 5 minutes or until cooked. Add onions and cook for 2 minutes minutes. Add chicken broth.
2. In medium bowl, whisk the masa harina with the 3 cups of water until smooth. Add to sauce pan.
3. Add all other ingredients. Bring to boil then let simmer for 1 hour. When serving, top with shredded chips and tortilla chips.

Chili's: Salsa
(adapted by "Top Secret Restaurant Recipes 2")

14.5oz can diced tomatoes with chilies
1/4 cup canned jalapenos
1 tbsp lime juice
2 tsp salt
1/2 cup white onion, cut into smaller peices
1 tsp siracha

1. Combine all ingredients in food processor or blender for a few seconds. Make sure not to puree too much, being that you want it to be a little chunky. Chill for at least 5 hours.