Mom! He’s copying me!

I’m not a fan of the Caramel DeLite/Samoas Girl Scout cookies — I don’t like coconut– but apparently I am in the minority. Have you seen the number of copycat Girl Scout cookie recipes on Pinterest?

(I discovered them while searching for recipes that use Girl Scout cookies. My daughter sold 600 boxes earlier this year to earn an iPod Touch. We purchased about 100 of those.)

(I’m kidding. We only bought 50 boxes.)

(Unless my husband is reading this. Then we bought the 10 boxes we agreed on at the beginning of the cookie sale.)

My success rate with copycat recipes is 50/50. I’ve had some that taste EXACTLY like what you’d order in a restaurant and then there was my attempt to make IHOP pancakes.

A — There are a lot of ingredients in their pancakes.

B — Mine tasted like oil.

C — I’m still sad about it and have not attempted the recipe again.

I had better luck with the Chili’s-style beef fajitas. I didn’t get that sizzle that you hear at restaurants, but the taste more than made up for it.

CHILI’S-STYLE GRILLED BEEF FAJITAS

  • ¼ cup lime juice
  • 4 tbsp water, divided
  • 1 tbsp plus 2 tsp olive oil, divided
  • 3 garlic cloves, minced and divided
  • 2 tsp reduced-sodium soy sauce
  • ½ tsp liquid smoke
  • ½ tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp chili powder
  • 1 ½ pounds flank steak or skirt steak
  • 1 large onion, sliced
  • 3 medium bell peppers, cut into ½-inch slices
  • 2 tbsp sweet vermouth (optional)
  • ¼ tsp salt
  • ¾ cup salsa
  • Warm tortillas

Whisk together the lime juice, 2 tablespoons of water, 1 tablespoon of olive oil, 2 minced garlic cloves, soy sauce, liquid smoke, cumin, cayenne and chili powder. Place the steak in a large bowl, and pour the marinade on top and cover. Place in the refrigerator for at least 30 minutes or up to overnight.

Heat the grill to medium high. Grill steak for 4 to 5 minutes on each side, or until cooked through (or 150 degrees with a meat thermometer).

While the steak is cooking, heat the remaining 2 teaspoons of olive oil in a large sauté pan over medium high heat. Add the remaining garlic and sauté for 1 to 2 minutes, until slightly softened. Add the onion and peppers and continue cooking for 6 to 8 minutes, or until crisp tender.

Add 2 tablespoons of water, the sweet vermouth, if desired, and salt. Continue cooking until the onions and peppers are soft and slightly caramelized.

Tuck meat into tortillas with the onions and peppers, and serve with salsa.

Recipe courtesy of Eat What You Love: More than 300 Incredible Recipes Low in Sugar, Fat, and Calories

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