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.
I 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
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
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.
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.
The 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
- 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
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.
This 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
Servings 3 cups
- 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
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.
What 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.
- 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
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.
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.
The basting sauce would also be great on grilled pork chops.
Also try my grilled Hawaiian chicken sandwiches.
Grilled Malibu Chicken Sandwiches
- 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
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.
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.
I 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
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
- Sliced red onion
- Lettuce leaves
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.
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.
Anita, 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
- 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
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.
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.
Too thick for your tastes? Add just a splash of milk and mix well.
Southwest Ranch Dip
- 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
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
Servings 3 /4 cup
- 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
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.
- 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