Copycat Longhorn Steakhouse Wild West Shrimp

These little copycats of Longhorn Steakhouse’s Wild West shrimp were incredible. The Prairie Dust mix had a great flavor and kick to it. And Peppadew peppers? I could eat them out of the jar. Sure, I “cheated” and used frozen precooked shrimp, but that makes these all the easier to make, perfect for feeding a small crowd in a hurry.

Copycat Longhorn Steakhouse Wild West ShrimpI served these Wild West shrimp with just your usual ole Ranch dressing, but really, you can just eat the shrimp like popcorn, one after another, without the dressing.

Copycat Longhorn Steakhouse Wild West Shrimp

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6

Ingredients

For the shrimp

  • 1 18 ounce package frozen SeaPak Popcorn Shrimp
  • 1/2 stick unsalted butter
  • 2-4 Peppadew peppers seeded, chopped
  • 3-4 teaspoons of Prairie Dust Mix
  • 1 green onion sliced (for garnish)
  • Favorite dipping sauce I used Ranch

Instructions

For the shrimp

  • Bake shrimp per package instructions.
  • Melt butter in a large skillet over medium-high heat.
  • Add peppers and saute for 3 minutes.
  • Add shrimp and Prairie Dust mix.
  • Stir and cook until shrimp start to crisp.
  • Remove to a paper-towel lined plate to drain then transfer to a serving dish.
  • Garnish with green onion and serve with dipping sauce.

Copycat Longhorn Steakhouse Prairie Dust Mix

This is a copycat of the Prairie Dust spice mix the Longhorn Steakhouse uses in many of its dishes. It has a nice complex flavor with a little heat, and is perfect on steak, chicken, seafood, veggies, and baked potatoes.

I made a fantastic copycat version of Longhorn Steakhouse’s Wild West Shrimp with this mix. The shrimp had a wonderful flavor. They sure didn’t last long.

Copycat Longhorn Steakhouse Prairie Dust MixThe recipe makes just a few tablespoons of mix. I usually make a much bigger batch and keep it in the pantry in an air-tight container.

Copycat Longhorn Steakhouse Prairie Dust Mix

Author Mike

Ingredients

  • 1 tablespoon salt
  • 1 1/4 teaspoon paprika
  • 1 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground coriander

Instructions

  • Combine all ingredients. Store in an air-tight container until ready to use.

Homemade Boursin-Style Cheese

You don’t need to buy the expensive version of this great cheese. You can make homemade Boursin-style cheese with items you probably already have on hand.

Grilled Polenta with Homemade Boursin-Style CheeseThis cheese is perfect on crackers, baked potatoes, apple slices, steak, burgers and grilled corn-on-the-cob! And absolutely yummy spooned on top of grilled polenta disks.

Homemade Boursin-Style Cheese

Course Appetizer
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 cups
Author Based on a recipe from Southern Living

Ingredients

  • 2 8 ounce packages cream cheese, softened at room temperature
  • 2 sticks unsalted butter softened at room temperature
  • 2 cloves garlic minced
  • 1 teaspoon dry oregano leaves crushed
  • 1/4 teaspoon dry basil leaves crushed
  • 1/4 teaspoon dry dill weed crushed
  • 1/4 teaspoon dry marjoram leaves crushed
  • 1/4 teaspoon dry thyme leaves crushed
  • 1/4 teaspoon dry chives
  • 1/4 teaspoon ground black pepper

Instructions

  • Place all ingredients into a large bowl and whip with a handheld mixer until smooth and fluffy. You can also do this in a blender or food processor.
  • Keep in the fridge and use within a few weeks.

Pantry Pizza Sauce

This isn’t a big-to-do, fru-fru, fancy pizza sauce. It doesn’t have wine or fresh basil or whatever. It isn’t like our favorite homemade sauce that takes a little effort (and a lot more ingredients) to throw together. Everything that goes in it is probably already in your pantry… hence the name, pantry pizza sauce.

Pantry Pizza SauceWhat this pantry pizza sauce is is easy, fast, and tasty and perfect when you just want to throw together a quick pizza. And that’s exactly what I did.

It takes a little more time, but also try my house pizza sauce.

Pantry Pizza Sauce

Makes enough for a medium or French bread sized pizza.
Course Sauce
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 1
Author Mike

Ingredients

  • 1 6 ounce can tomato paste
  • 6 ounces warm water
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 1-2 tablespoons honey add 1 tablespoon, taste, and add more if desired
  • 1 teaspoon anchovy paste you don't have to add it, but I recommend it
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 or more teaspoon dried red pepper flakes
  • Salt to taste

Instructions

  • Whisk together all ingredients in a small bowl.
  • Break up any clumps of cheese and let the mixture set, at room temperature, for 30 minutes before using.

Grilled Malibu Chicken Sandwiches

These wonderful grilled Malibu chicken sandwiches will disappear before you know it. Sweet grilled pineapple, juicy moist chicken, ham, gooey cheese and a slight kick from the glaze.

Grilled Malibu Chicken SandwichesThe basting sauce would also be great on grilled pork chops.

Also try my grilled Hawaiian chicken sandwiches.

Grilled Malibu Chicken Sandwiches

Course Main
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Based on a recipe from Patio Daddio

Ingredients

  • 3 large boneless skinless chicken breasts
  • 2 tablespoons of your favorite BBQ rub I used a pineapple chipotle rub
  • 6 slices canned pineapple juice reserved for the sauce
  • 12 slices deli ham sliced thin
  • 6 slices Swiss cheese
  • 6 hamburger buns

For the basting sauce

  • 1/2 cup pineapple juice from the canned slices
  • 4 tablespoons of melted unsalted butter
  • 2 tablespoons yellow mustard
  • 1 tablespoon honey
  • 1 tablespoon molasses
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon chili powder

Instructions

  • Slice the chicken horizontally into 6 thin cutlets.
  • Sprinkle the chicken with the rub and refrigerate for one hour.
  • Whisk together the sauce ingredients.
  • Fire up your grill over high heat and sear the chicken and pineapple on one side. Brush with sauce and flip. Brush again and sear on other side.
  • Remove the pineapple.
  • Move the chicken to indirect heat and let cook until done.
  • Top chicken with ham and drizzle with some of the sauce.
  • Add cheese and drizzle with more sauce. Add the pineapple.
  • Toast buns if desired.
  • Place chicken on buns and serve.

Grilled Hawaiian Chicken Sandwiches

My goodness these grilled Hawaiian chicken sandwiches are good. The Asian-inspired marinade makes the chicken not only super tasty, but also moist and tender. The pineapple and red onion compliment each other perfectly.

Grilled Hawaiian Chicken SandwichesI slathered a little mayonnaise on the buns too. I use Duke’s mayonnaise, which is by far my favorite. Also try my grilled Italian chicken sandwiches.

Grilled Hawaiian Chicken Sandwiches

Course Main
Cuisine Asian-Inspired
Prep Time 12 hours
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings 4

Ingredients

For the marinade

  • 1 cup soy sauce
  • 1 cup water
  • 3/4 cup brown sugar
  • 5 green onions chopped
  • 1/4 cup onion chopped
  • 1/4 teaspoon garlic minced
  • 1/2 teaspoon sesame oil
  • 1 can coconut milk

For the sandwiches

  • 4 chicken breasts butterflied and trimmed
  • Thinly sliced pineapple
  • 4 hamburger buns
  • Mayonnaise
  • Sliced red onion
  • Lettuce leaves

Instructions

  • Combine the marinade ingredients and place in a large resealable baggie or container. Add the chicken and toss to coat. Refrigerate overnight, tossing occasionally.
  • Fire up your grill. Sear the chicken on both sides then move to indirect heat and cook until internal temperature reaches 165 F.
  • Lightly grill the pineapple slices.
  • Slather the buns with the mayonnaise. Top with the chicken, pineapple, red onion, and lettuce and serve.

Caribbean Jerk Chicken Pasta

I am a big fan of Caribbean flavors. I love jerk marinaded grilled pork tenderloin most of all. This Caribbean jerk chicken pasta appealed to me with its vibrant color and strong jerk flavor.

Caribbean Jerk Chicken PastaAnita, however, is not a big fan of jerk flavoring. I think the cinnamon is what throws her off the most (as it does with Five Spice powder). So when I made this I cut way back on the seasoning. This recipe would be just as great with a different flavoring, such as Cajun.

Also try my Caribbean shrimp pasta.

Caribbean Jerk Chicken Pasta

Course Main
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 pound dried penne pasta
  • 2 large boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 1/2 teaspoons jerk seasoning plus 1 tablespoon more (substitute Cajun if you don't like jerk flavors)
  • 1 tablespoon olive oil
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 1 medium orange bell pepper diced
  • 1/2 medium white onion diced
  • 2 cloves garlic minced
  • 1 cup half and half
  • 1/2 cup sour cream

Instructions

  • Cook and drain pasta per package instructions.
  • Sprinkle meat with 1 1/2 teaspoons of the jerk seasoning.
  • Heat oil in a large pot over medium-high heat.
  • Add the bell peppers and onion and cook until starting to soften.
  • Add garlic and cook another minute.
  • Add the chicken. Stir and cook until the chicken is done, about 10 minutes, stirring often.
  • Reduce heat to medium-low.
  • Add the half and half and the sour cream and stir.
  • Add part of or all of the remaining jerk seasoning, to taste.
  • Bring to a simmer and let simmer for 5 minutes or until the sauce has thickened.
  • Stir in the pasta. Cook another 5 minutes or until warmed through.

Southwest Ranch Dip

This simple southwest ranch dip hit the spot. We loved the flavor of the tomatoes and chiles in the Ranch-flavored sour cream, and the lime and cilantro added a nice fresh kick. Our Cheddar Ranch Fritos were perfect for this dip.

Southwest Ranch DipToo thick for your tastes? Add just a splash of milk and mix well.

Southwest Ranch Dip

Course Appetiser
Cuisine Southwest
Prep Time 5 minutes
Total Time 5 minutes
Author Mike

Ingredients

  • 8 ounces sour cream
  • 1/2 cup light mayonnaise
  • 1 tablespoon or more Ranch dressing mix (or use 1 packet from the store)
  • 1 14.5 ounce can petite diced tomatoes, drained
  • 1 4.5 ounce can chopped green chiles, drained
  • 2 tablespoons fresh cilantro chopped
  • 1/2 lime juiced

Instructions

  • Combine all ingredients and stir well.

Honey Mustard Dipping Sauce

Just like our maple honey mustard dipping sauce, this variation is perfect for dipping pigs-in-blankets, chicken nuggets, pretzels… you name it. This version is a little more mellow thanks to the mayonnaise. You may want to adjust the amount of lemon you use, so start with a little and add more, to taste, if you desire.

Honey Mustard Dipping Sauce

Course Sauce
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 /4 cup
Author Mike

Ingredients

  • 1/2 cup mayonnaise
  • 2 tablespoons prepared yellow mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1/2 tablespoon fresh lemon juice more or less, to taste

Instructions

  • Combine all ingredients.
  • This dip is great right after it is made, but even better if you let it set overnight in the fridge.

Chili Seasoning

Next time you need chili seasoning, don’t reach for a packet, just make a batch of this copycat version.

Omit the flour if you are using something else as a thickener, such as refried beans.

Also try my homemade chipotle seasoning.

Chili Seasoning

Course Spice Mix
Author Mike

Ingredients

  • 1/4 cup all-purpose flour
  • 4 teaspoons chili powder
  • 1 tablespoon red pepper flake
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried minced garlic
  • 2 teaspoons sugar
  • 2 teaspoons cumin
  • 2 teaspoons dried parsley
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Combine all ingredients.
  • Two tablespoons equals one packet.