Copycat Recipes You Should Try!

So, anyone like Chipotle? What about Panera Bread’s Broccoli and Cheddar Soup?  And can we mention In-N-Out’s amazing burgers all along the West coast? These foods are so wonderful and comforting but they aren’t things we should eat everyday… although I’m sure that we all could if we wanted to. But maybe there’s a healthier alternative? Here are a few easy recipes guaranteed to satisfy your cravings!

Chipotle’s Chicken Burrito Bowls

For the Chicken:

4 skinless chicken breasts

1 tbsp. of vegetable oil]

2 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

½ tsp dried oregano

½ tsp black pepper

Pinch of salt

For the Corn Salsa:

1 ½ Frozen, Thawed Corn

½ Diced Red Onion

Juice of 1 Lime

Salt and Pepper to taste

For the Guacamole:

1-2 Avocados

Salt and Pepper to taste

1 tbsp. lemon juice (or to taste)

2 tbsp. diced red onion

Chopped cilantro to taste

1 tsp garlic powder

1 tsp Olive oil

For the Rice:

White Rice

1 tbsp. Lime Juice

Chopped Cilantro


1. Place your chicken breasts in a Ziploc bag, add the oil, seal it ad toss and turn the chicken inside the bag until each is well coated in the oil.

2. Mix all the seasonings in a small bowl and then pour them into the bag with the chicken. Seal and toss until the chicken is well coated. Refrigerate he chicken for at least 4 hours and up to 24 hours.

3. When ready, heat up your grill (or skillet, the grill is used mainly for the grill marks) and grill each side of the chicken for 5-6 minutes or until the chicken is fully cooked through. Remove the chicken from heat and let set before cutting.

4. While the chicken cools, prepare the corn by combining all the ingredients in a bowl and tossing well. Then set aside.

5. Make the guacamole à Pit and scoop out the avocados, add olive oil, salt, pepper, red onions, cilantro, garlic powder and lemon juice, and smash together with a fork.

6. Cut the chicken into cubes

7. Put the bowl together by putting a layer of rice into the bottom of the bowl and then add in toppings! Enjoy!

Panera Bread’s Broccoli and Cheddar Soup


1 tbsp. of butter

½ medium onion, diced

3 cups of water

3 tbsp. vegetable broth

¼ cup butter

¼ cup flour

1 ½ cups half and half

3 cups chopped broccoli florets

1 tbsp. salt (or to taste)

½ teaspoon white pepper

2 cups mild cheddar cheese


In a small pan, sauté 1 tablespoon of butter and onions over medium heat until the onions are translucent. Then remove them from the heat and set aside. In a small sauce pan, bring the water to a boil, add the vegetable stock and whisk until combined. Remove from the heat and set aside. Then, in a deep pain or soup pot, melt the ¼ cup of butter over medium heat and slowly whisk in flour until the mixture clumps and forms a ball like shade. Add the water and vegetable stick mixture and stir to combine. Slowly whisk in the half and half and continue to stir until smooth. If large clumps of flour remain, mash them out with a rubber spatula.

Add the broccoli florets and onions and bring the soup to a boil, reduce the heat and then cover it and allow it to simmer for 15-20 minutes or until the broccoli is tender and can be pierced easily with a fork. Stir in the salt, white pepper and cheddar cheese and then combine until the cheese is melted. Serve with a garnish of extra cheese if desired. Enjoy!

In-N-Out Burger, Animal Style


2 tbsp. vegetable oil + more for brushing

2 large onions finely chopped

Kosher Salt

¼ cup mayonnaise

2 tbsp. ketchup

1 tbsp. sweet pickle relish

½ tsp. white vinegar

2 pounds ground beef (lean/fat percentage to preference)

Hamburger buns

Sliced dill pickles

Shredded iceberg lettuce

Tomatoes sliced

Fresh ground pepper

¼ cup yellow mustard

American cheese


Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and the salt, cover and cook, stirring occasionally until golden and soft (about 30 minutes). Uncover and increase the heat to medium high, continue to cook stirring often until caramelized (about 8 minutes). Add ½ cup of water to the skillet, scrape the pan for browned bits and simmer, stirring until the water evaporates (about 2 more minutes). Transfer to a bowl and set aside.

Mix the mayonnaise, ketchup, relish and vinegar in a bowl, then set aside.

Shape the beef into patties, about 4 inches wide and ½ inch thick.

Heat a griddle or skillet over medium heat, lightly brush with vegetable oil. Toast the buns on the griddle, and spread each toasted bun with about 1 tbsp of the mayonnaise mixture, then top with the pickles, lettuce and tomato.

Season both sides of the patties with salt and pepper. Then, working in batches if necessary, put the patties onto the griddle and cook for 3 minutes. Spread about 1 ½ tsps. Of mustard on the uncooked sides of each patty, and then flip and top each with a slice of cheese. Continue cooking for about 2 more minutes for medium well. Then top the patties with the caramelized onions and cover the remaining patties.

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