Thursday, September 22, 2016

Applebee's Fiesta Lime Chicken - Gluten Free Recipe Clone

Applebee's Fiesta Lime Chicken

I've been making Applebee's Fiesta Chicken for years! I've since adapted it to be Gluten Free, and tastes fantastic! My family LOVES this recipe.

I had so loved eating this meal for years and years from Applebee's! Then Todd Wilbur of Top Secret Recipes came out with his version some time back, and our family loved his version possibly even more. 

Then for a number of years, once I switched to eating Gluten Free, I stopped making it because I couldn't find Gluten Free Kikkoman Marinade locally where I live.

Fortunately, a few Walmart Superstores thereafter started carrying it; yet unfortunately not close by. On one occasion, I purchased several bottles. I'll note: Amazon sells it too; considering the extra trouble and the price of gas... it's still pricey.

Anywhoo! I went to make the recipe for when my kids came over last weekend, and I just about PANICKED when realized I'd gone through my stash of bottles! I searched high and low, in places I wouldn't have put the extras... I just wasn't quite sure what else I should do? At first, I figured, I'd just do a different recipe. (No, instead I decided to punt!)

Substituted: Without adding any extra water, I crossed my fingers, and substituted: 2 Tablespoons La Choy Lite soy sauce (which is wheat free) for all the marinade and hoped for the best. Otherwise, don't omit the other key ingredients, which are wonderful!

Re: (Marinating) In the directions, it says to marinate chicken for 2 hours. However, I CHEAT with a FoodSaver vacuum sealer, taking just 15 minutes, with (two) accessory Quick 2.25 quart Marinator containers. Okay, you can get by using just one, doing the meat in batches - instead - taking 30 minutes. A real time-saver! Not only faster, also makes cuts taste juicier and more flavorful! The vacuum action expands and opens up the cells, forcing more of the marinade into the cells structure of meat, rather than merely flavoring it.

Re: (Grilling) Is your outside grill is as old and on the fritz, as mine is? By all means, cook the chicken inside too! So, it's an all-year-round winning recipe! For grill marks, you can use either an oiled cast-iron grill pan or cast-iron grill/griddle. Otherwise, pan-fry the meat in a small amount of oil. Cook the meat just until completely done on both sides, without over-cooking.

To Serve: Plate the chicken and toppings onto the dinner plates, before placing briefly under to the oven broiler, melting the cheese, watching closely not to burn it! The Applebee's Mexican Rice recipe and Pico De Gallo links are at end of this post.

The Results: FANTASTIC! Maybe it's because I haven't made it for a while, but maybe even better than with the Gluten Free Kikkoman Marinade. It sure makes the recipe a whale of a lot more affordable!!!



My girls wanted to know why I hadn't posted my GF version yet, so they could pin it?
Aaahhh, because I haven't taken any photos (and) they ate all the evidence this time too!
This Applebee's pic posted online, all over the net, will have to do until I can make it again. Sorry!


Applebee's Fiesta Lime Chicken
- Gluten Free Recipe Clone -

Serves: 8   Print Recipe

Meat & Marinade:
8 boneless, skinless chicken breast halves, pounded evenly
2 cups water

2/3 cup Kikkoman Teriyaki Marinade (Gluten Free)
  Or Substitute: 2 Tbsp La Choy Lite soy sauce (wheat free)
8 Tbsp fresh cilantro, minced (don't omit)
2 fresh limes, squeezed (4 Tbsp)
4 tsp minced garlic
2 tsp liquid smoke, Mesquite flavor (don't omit)
1 tsp salt
1/2 tsp ground ginger


Fiesta Sauce:
1/2 cup low-fat mayonnaise
1/2 cup low-fat sour cream
4 Tbsp milk, 1% low-fat
1 fresh lime, squeezed (2 Tbsp)
1 tsp liquid smoke flavoring, Mesquite
1 tomato, diced
8 Tbsp fresh cilantro, minced
4 tsp onion flakes, chopped
1/4 tsp seasonings (each): salt, black pepper, chili powder, cumin, dill weed, garlic powder, paprika, and red pepper flakes

Broil & Serve:
Fresh Gourmet tri-color tortilla strips (Gluten Free)
2 cups Colby-Jack cheese, shredded
1 tomato, diced
Red onion, minced
Fresh cilantro, minced
Fresh lime wedges

1. Combine the meat and marinade in a zip-type bag and chill in the refrigerator for 2 hours. Meanwhile, mix together the sauce ingredients, chill; reserve for later us.

2. Grill breasts on both sides until done, but do not over-cook. Preheat your oven to HIGH-BROIL.

3. Place each grilled breast onto individual oven-safe dinner plates, over a bed of tri-colored tortilla strips; cover each with a generous spoonful of sauce, a sprinkling of cheese, topped with tomatoes, diced red onion, and cilantro.

4. With the oven set to broil, place each plate on the highest shelf and broil for only a few minutes - watching so as to NOT burn the cheese. Serve garnished, with fresh lime wedges, and related recipes below.
 


Related Recipes: 
Applebee's Mexican Rice recipe (coming soon)
Pico De Gallo recipe

Original Source: Todd Wilbur's Applebee's Tequila Lime Chicken Copycat Recipe


Note: The marinade is also wonderful grilling skewers of chunked zucchini, yellow crookneck squash, and sweet red peppers too.

Enjoy!


Sharon Anne



The affiliate links below are for your convenience (if you can't find the ingredients locally). You won't pay more linking and buying from Amazon (through me) but I will receive small referral amounts. It helps us both.



Yes, note the tortilla strips below are Gluten Free, see this link from the manufacturer.


     



Wednesday, August 3, 2016

Watermelon Strawberry Lemonade

Hey, August 3rd is... 
You're gonna love this...  
  
Watermelon Strawberry Lemonade
  
I found this recipe for 🍉 🍓 LEMONADE years ago on the Blogspot, FrostedBakeshop.

The original recipe had twice as much, plus she suggested you do it in two batches. since there's just two of us... I cut it down in half for 4 servings. 

In (and out of) season, to make slushies. Substitute: 4 cups frozen melon chunks, 1/2 cup thawed Strawberry Freezer Jam, and add 2 Tbsp granulated sugar (or Whey Low Granular Sweetener substitute.) 
Then the rest is the same.









Watermelon Strawberry Lemonade
Serves: 4 

4 cups seedless watermelon, cubed
4 large strawberries, halved 
1/4 cup granulated sugar, (to taste) 
Zest of 1 lemon 
1/4 cup lemon juice (to taste)

1 1/3 cups water, CHILLED 
May substitute Sprite® 

1. Add watermelon and strawberries* to the blender. Measure in sugar.

2. Using a Microplane Zester, add the lemon zest into the blender.

3. Squeeze lemons; pour juice and HALF the water into the blender.



4. Puree the fruit until it completely liquefies. 

5. Remove cover to stir in the remaining HALF of the water. 

6. Taste to adjust with either more sugar or lemon juice. 

7. Chill for 1 hour and serve with ice. To serve the Watermelon Strawberry Lemonade in a decanter, strain first.

Option: Increase recipe servings for parties and Sonic Drive-Ins normally sells "Pebble Ice" locally at reasonable prices! 

This (and the recipe) is a great use for over-ripe melons too! Flash freeze the chunks onto plastic wrap until solid for easy removal. Store chunks in freezer bags for up to 12 months.

I Stated Earlier: In (and out of) season, to make slushies. 
Substitute4 cups frozen melon chunks, 1/2 cup thawed Strawberry Freezer Jam, and add 2 Tbsp granulated sugar (or Whey Low Granular Sweetener substitute.) Then the rest is the same.


I'm particularly stoked about using this gadget for my fresh tomatoes this season!




Affiliate links are for your convenience. You DON'T pay more, yet I get a small referral fee. 
The ones that help you... help keep my blog running. So thank you for supporting the links!

             

Enjoy your holiday...

Cheers,

Sharon Anne


Saturday, July 23, 2016

Apricot & Pineapple Jam


Post contains affiliate added links for your convenience.

Note: Wash your half-pint or pint jars, lids and rings in soapy, water. Sterilize them, covered 10 minutes, in boiling water.




Apricot 🍑 Pineapple🍍Jam
Yield: 10 cups (or half-pints)
Print Recipe


5 1/2 cups apricots, crushed (4 lbs apricot halves)
1 (20-oz) can crushed pineapple, undrained
3 1/2 cups granulated sugar or Whey Low D Sweetener - 2 lbs
7 Tbsp regular cooked-type ClearJel® (for canning)
OR 4 Tbsp Instant ClearJel® ® (if freezing, see Notes*)
1/4 cup lemon juice, bottled (or 2 lemons)
1 Tbsp corn syrup (aids w/storage, if freezing in bags)

Directions:
1. In a food processor, pulse to crush apricots. Dump into a large saucepan and add crushed pineapple.

2. In a bowl, completely mix 1 1/2 cups sugar or sweetener and clearjel; add to saucepan. Stir in remaining sugar, lemon juice and corn syrup (if using). 


3. Heat mixture over medium heat, bring to a boil and then boil for 1 minute to thicken.

    

4. Ladle while hot jam into HOT sterile jars; cover with sterile hot lids and rings. Process with boiling water, 10 minutes (for half pints) and 20 minutes (for pints). Remove; cool, and then check for a tight seal.

5. Label; date and store. Use within 1 year.


Storage: Processed jam stores up 1-yr. 
Freezer Jam stores up to 3 years, whereas only 1 year in freezer bags.

*Notes: Regular cook-type ClearJel® is used for canning processed jam and pie fillings.

Please Note… Do NOT process jam with Instant ClearJel®.it is NOT an acceptable thickener for canned jam. Many websites say it is because it breaks down, that's NOT my experience. Since ICJ thickens both instantly and during cooking, heat is UNABLE to penetrate to the center of the jar! Dangerous spoilage can (AND will) occur during storage.


Use Instant ClearJel for its many other wonderful intended purposes, i.e.: thickening freezer jams and making frozen pies and bake unthawed, later in the season. 

Go to my ClearJel® (Plus) Info page and scroll down, look for my Recipes w/ Instant ClearJel® for several new ideas.

Enjoy,

Sharon Anne








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