Sunday, January 30, 2011

Sonic Drive-In Fritos Chili Cheese Wraps

1 can mild plain chili
3 cups Fritos original style corn chips
1 cup shredded mild Cheddar cheese
1/2 cup diced onions
4 large flour tortillas

  1. Warm the chili. Mix Fritos with chili; place chili mixture in the  middle of one flour tortilla. Sprinkle shredded cheese and diced  onions on top to taste.
  2. Fold one side of the tortilla halfway on top of chili. Fold each side over each other. The bottom should be tucked in and filling will be seen from the top of wrapped shell. Microwave for 15 to 20 seconds.
  3. Repeat with each tortilla shell. Serve immediately.

Serves 4

Chili's Chicken Crispers


Honey Mustard Dressing:
2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
pinch paprika
pinch salt

1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth (Swanson)
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup self-rising flour

6 to 10 cups shortening or vegetable oil (amount required by fryer)

10 chicken tenderloins
1/2 cup flour

  1. Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.
  2. Heat shortening or oil in fryer to 350 degrees F.
  3. Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
  4. When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it's golden brown.
  5. Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at a time.
  6. Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with the honey mustard dressing on the side for dipping.
Serves 4 as an appetizer or 2 as an entree.

Saturday, January 15, 2011

Starbucks Caramel Scones

3 cups unbleached all-purpose flour
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg
3/4 cup milk
1 egg
1 1/2 teaspoons pure vanilla
1/2 teaspoon butterscotch extract
1 cup butterscotch chips

1/3 cup butterscotch chips - finely chopped
1 egg white -- whisked
Confectioners' sugar -- (optional)

Preheat oven to 425 degrees F. Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray.

In a food processor, place the flour and butter and pulse to break up butter. Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.

Turn out dough into a large bowl. Make a well in the center and stir in cream, vanilla, butterscotch extract and egg. Stir to make a soft dough. Fold in butterscotch chips.

Scoop onto baking sheet or into prepared tins. Brush tops with egg white and add ground butterscotch chips.

Bake until browned -- 16 to 18 minutes. Dust with confectioner's sugar when cool.