Mike, Author at Life's A Tomato

Coconut Fried Shrimp with Dipping Sauce

My wife and I stopped by Pappadeaux Seafood Kitchen outside of Cincinnati, Ohio, the other day. The food there is always absolutely amazing. We had their Coconut Shrimp with Cajun slaw and a dipping sauce, and it was beyond fantastic. Ever since then I have been jonesin’ for coconut shrimp. Now, this recipe for coconut fried shrimp with dipping sauce is not meant to be a copycat of the version from Pappadeaux. But, it’s still mighty tasty and comes with a great dipping sauce (don’t be afraid to double the recipe for the dipping sauce).

Don’t Overcook Them!

Be careful to not overcook the shrimp when you’re making these coconut fried shrimp with dipping sauce. They don’t take long to cook at all, just until they are just starting to turn golden brown. You will be rewarded for your efforts.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Also try my copycat of Applebee’s Sriracha shrimp, Bayou fried shrimp, southern fried shrimp, Bubba Gump’s Dumb Luck coconut shrimp and my copycat of Bonefish Grill’s Bang Bang shrimp. Did I mention how much I love fried shrimp?

Just recently made some Parrot Bay coconut shrimp and it was fantastic!

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5 from 1 vote

Coconut Fried Shrimp with Dipping Sauce

This recipe for coconut fried shrimp is mighty tasty and comes with a great dipping sauce (don’t be afraid to double the recipe for the dipping sauce).

Course Appetizer

Cuisine American

Keyword coconut, deep-fried, dipping sauce, shrimp

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 518kcal

Author Mike

Equipment

Ingredients

For the dipping sauce

For the shrimp

½ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
⅔ cup water
2 cups sweetened shredded coconut
½ cup bread crumbs
1 pound shrimp medium or large. I used 18-22 count, peeled and deveined
vegetable oil for frying

Instructions

For the dipping sauce

Combine all ingredients in a small pot over low heat.
Stir occasionally while you make the shrimp.

For the shrimp

Combine flour, salt, and baking powder in a large bowl.
Whisk in the water and let set for 20 minutes.
In a shallow bowl or pie plate combine the coconut and bread crumbs.
Heat 2″ of oil in a Dutch oven or deep fryer to 325 F.
Add shrimp to the batter mixture and coat well.
Working in batches, shake off excess batter then add shrimp to the coconut mixture,
Press lightly on the coating to get it to adhere, covering all sides of the shrimp.
Lower shrimp into the oil and cook 2-3 minutes until golden brown.
Remove to a paper towel-lined plate.
Serve with warmed dipping sauce on the side.

Notes

I recommend doubling the amount of dipping sauce. It’s delicious!

Nutrition

Nutritional values are approximate.

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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, eggs, seafood, veggies, and baked potatoes. It’s a great seasoning to keep on hand. Just make a good-sized batch and keep it in an air-tight container. Oh, and don’t hesitate to sprinkle it on burgers just before you grill them! Like I said, it’s great on everything!

Copycat Longhorn Steakhouse Wild West Shrimp

The recipe for copycat Longhorn Steakhouse Prairie Dust mix 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. I write the date on the container (using a marker and blue painter’s tape) so I know when I made it. Spice mixes can usually last at least 6 months. Not that it’ll actually last that long…

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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.

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1 from 3 votes

Copycat Longhorn Steakhouse Prairie Dust Mix

Ingredients

1 tablespoon kosher salt
1 ¼ teaspoon paprika
1 ¼ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon ground turmeric
¼ teaspoon ground coriander

Instructions

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

Notes

Stir well before using.

Nutritional values are approximate.

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Pizza Sauce

Sometimes I get home from work and just want to make a quick pizza. No handmade dough. No unusual toppings. Just a heat-and-eat store-bought crust, topped with a fantastic homemade sauce and a few easy ingredients. Such as Italian sausage, mushrooms, olives, and cheese. And it comes out great, thanks mostly to the sauce. If you don’t have a great sauce, the rest of the pizza won’t be any good. No matter how great the toppings are.

The Perfect Sauce To Keep On Hand

I double this pizza sauce recipe and freeze it. I separate it into batches. That makes it easy to defrost in the fridge in time to make a 15 minute dinner.

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In a hurry? Make my pantry pizza sauce in no time at all!

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5 from 1 vote

Pizza Sauce

If you don’t have a great sauce, the rest of the pizza won’t be any good. No matter how great the toppings are.

Course Sauce

Cuisine Italian

Keyword pizza, sauce

Prep Time 5

Cook Time 1

Total Time 1 5

Servings cups

Calories 114kcal

Author Mike

Equipment

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
½ cup onion chopped
¼ cup celery chopped
1 clove garlic chopped
1 8 ounce tomato sauce
1 6 ounce tomato paste
2 tablespoons Parmesan cheese grated
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon sugar
¼ teaspoon ground black pepper
1 bay leaf
1 teaspoon fennel seed lightly ground
dried red pepper flake to taste (optional)

Instructions

Heat the oil in a large pot over medium heat. Add the butter and melt.
Add the onion and celery and saute until starting to soften.
Add the garlic and saute another minute.
Remove from heat and let cool slightly.
Pour mixture into a blender.
Cover with a towel and hold down on the lid and puree the mixture until smooth.
Pour mixture back into the pot over medium heat.
Stir in the tomato sauce and paste.
Add remaining ingredients, stir.
Bring to a boil and reduce to a simmer and let simmer 20-30 minutes.
If the sauce is too thick (keeping in mind that you do want a thick sauce) add water a tablespoon at a time until it reaches the desired thickness.
Remove bay leaf before using.

Notes

Refrigerate sauce for up to 3 days before using. The sauce can be frozen for longer-term storage.

Nutrition

Nutritional values are approximate.

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Southwestern Turkey Soup

I always make too much turkey at Thanksgiving. I’m not complaining, not at all. It means I get to find new and great ways to use leftover turkey. Like this southwestern turkey soup. It’s easy, it’s fast, and it is absolutely packed with great flavors. And it doesn’t matter how you cooked your turkey, whether it be smoked, fried, baked or roasted.

Spice It Up A Bit

For a little extra zing in your southwestern turkey soup, skip the Rotel and add a small can of diced tomatoes along with a small can of Fire-Roasted Diced Green Chiles.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my Mexican corn soup and my great chicken noodle soup.

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5 from 1 vote

Southwestern Turkey Soup

It’s easy, it’s fast, and it is absolutely packed with great flavors. And it doesn’t matter how you cooked your turkey, whether it be smoked, fried, baked or roasted.

Course Main

Cuisine American

Keyword soup, southwestern, turkey

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 125kcal

Author Based on a recipe from Taste of Home

Equipment

Saucepan

Ingredients

1 tablespoon olive oil
1 medium onion chopped
1 14 1/2 ounce chicken broth
1 large jalapeno seeded and diced
2-3 teaspoons ground cumin
1 ½ teaspoons chili powder
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper or more
3 cups turkey cooked, cubed
1 15 ounce black beans rinsed, drained
1 10 ounce Rotel diced tomatoes with green chiles undrained
1 ½ cups corn frozen
Tortilla strips sour cream, cheese, etc for garnish

Instructions

Heat the oil in a large saucepan over medium-high heat.
Add the onion and saute until tender.
Add the remaining ingredients except the garnishes.
Bring to a boil and reduce to a simmer and simmer, covered, for 20-30 minutes.
Serve with desired garnishes.

Notes

You can also make this soup using chicken.

Nutrition

Nutritional values are approximate.

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Buffalo Chicken Soup

Wow. I cannot stop talking about this Buffalo chicken soup. It is my favorite soup. Perfect for the cool weather. It’s like eating (my favorite) Buffalo chicken wings, with celery and onion, and cheesy. Good, gooey, melted cheese.

It’ll Warm You To The Bone

I used some leftover fire-eater roasted chicken breast in this soup. The chicken has a nice kick to it, so the soup had a nice little kick to it too. If you use a pre-cooked chicken without any spice to it, you might want to add a bit of cayenne or hot sauce to the soup.

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Buffalo chicken soup is even better the second day, if it lasts that long. Best served with my Buffalo chicken grilled cheese sandwiches.

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4 from 1 vote

Buffalo Chicken Soup

Wow. I cannot not stop talking about this Buffalo chicken soup. Perfect for the cool weather. It’s like eating Buffalo chicken wings, with celery and onion, and cheesy.

Course Main

Cuisine American

Keyword Buffalo, chicken, soup

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 225kcal

Author Mike

Equipment

Stock Pot

Ingredients

¼ cup unsalted butter
3 stalks celery diced
1 small sweet onion diced
¼ cup all-purpose flour
¾ cup half-and-half
3 cups water
1 cube chicken bouillon
2 cups chicken cooked, cubed. I used some leftover fire-eater roasted chicken
¼ cup Frank’s RedHot Sauce
1 ½ cups extra-sharp Cheddar cheese shredded
kosher salt to taste
ground black pepper to taste

Instructions

Note: I used leftover fire-eater chicken that has a nice kick to it. If you are using rotisserie or other ‘tame’ chicken you might want to add some hot sauce or cayenne to the soup for a little kick.
Place butter in a large pot over medium-high heat.
Once melted, add the celery and onion and cook until both are tender.
Stir in the flour and cook 2 minutes, stirring constantly.
Stir in the half-and-half and water.
Add the bouillon and stir to dissolve.
Add the chicken and wing sauce.
Bring to a boil and reduce heat to a simmer.
Stir in the cheese and season with salt and pepper to taste.
Simmer 10-15 minutes, stirring occasionally.

Notes

Rotisserie chicken is great in this soup.

Nutrition

Nutritional values are approximate.

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Muffuletta Grilled Cheese Sandwich

I love olive salad. I could probably eat muffuletta sandwiches any day, every day. It takes a bit of work, but I prefer my homemade olive salad. But, if time is of the essence, I take no shame in using a great, quality store-bought olive salad like the one from Boscoli. Putting olive salad on a grilled cheese sandwich seemed like not only a good idea, but a great idea. Muffuletta grilled cheese sandwich? Yes!

Get That Runny Cheese Action

You can use sliced provolone, but for really big extra flavor, use our smoked provolone cheese sauce instead. It makes for an amazing, oeey-gooey muffuletta grilled cheese sandwich.

So, the question is… do you flatten your grilled cheese? Many say it’s not a grilled cheese unless you press down on it and make it super thin. I like mine thick. Sorry 🙂

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The Griddler is a champ at making grilled cheese sandwiches, like my spicy grilled cheese, grilled caramel apply cheese, grilled spinach and artichoke cheese, and pepperoni pizza grilled cheese.

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5 from 1 vote

Muffuletta Grilled Cheese Sandwich

Putting olive salad on a grilled cheese sandwich seemed like not only a good idea, but a great idea. Muffuletta grilled cheese sandwich? Yes!

Course Main

Cuisine American

Keyword grilled cheese, olives, sandwich

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 381kcal

Author Mike

Equipment

Cuisinart Griddler

Ingredients

1 tablespoon unsalted butter softened, halved
2 slices Texas toast
Provolone cheese
Olive salad store bought, or make your own

Instructions

Heat a large skillet over medium-high heat. Add half of the butter and swirl around to coat the bottom of the pan.
Spread remaining butter on one side of each slice of bread.
Top one slice of bread with a slice of cheese then add a few tablespoons of olive salad.
Add another slice of cheese and the remaining slice of bread.
Transfer to the pan and cook on one side until golden brown.
Flip carefully and cook until other side is golden brown and the cheese has melted.
Let rest a few minutes before slicing and serving.

Notes

Also great on French bread.

Nutrition

Nutritional values are approximate.

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Chipotle Blackberry Wings on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

You know I love chicken wings. Any time, any way. So I was really looking forward to these wings. I made chipotle blackberry wings on the Char-Broil Big Easy with the Wingin’ator 3000, but you can make them in the oven, on a grill, or just deep fry them. The sauce is what makes these wings fantastic. A nice sweetness and a nice smoky heat. Perfect.

To cool off the heat a bit, I served these chipotle blackberry wings on the Char-Broil Big Easy with our buffalo wing dipping sauce. Oh, and don’t like blackberry? Try this same recipe with raspberries!

I store my homemade sauces in squeeze bottles. If refrigerated, I set them out thirty minutes to an hour before using so they come to room temperature. You don’t want to put cold sauce on hot food!

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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4 from 1 vote

Chipotle Blackberry Wings on the Char-Broil Big Easy

The sauce is what makes these wings fantastic. A nice sweetness and a nice smoky heat. Perfect.

Course Appetizer

Cuisine American

Keyword Big Easy, Char-Broil, spicy, wings

Prep Time 16

Cook Time 45

Total Time 45

Servings

Calories 490kcal

Author Mike

Equipment

Ingredients

3-4 pounds chicken wings drumettes and flats separated, tips discarded (or saved for making broth)
2 tablespoons vegetable oil
kosher salt
freshly ground black pepper

For the sauce

2 tablespoons butter
1 tablespoon garlic minced
1 tablespoon olive oil
1 cup blackberry preserves seedless
½ cup chipotles in adobo sauce chopped, along with some of the sauce
kosher salt to taste
freshly ground black pepper

Instructions

Toss the wings in the oil and a little salt and pepper.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
While the wings are cooking, make the sauce by combining all ingredients in a saucepan over medium heat.
When wings are done, toss them in the sauce and serve.

Notes

Serve with a little Ranch or blue cheese dressing on the side for dipping, if desired.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Grilled New Potato Packet

This grilled new potato packet is the perfect side to make on the grill. Like any packet dish, you just toss a few ingredients onto a piece of thick foil, seal it, and put it onto the grill (I used my Weber) until done. The potatoes in this packet come out very tasty thanks to sun-dried tomato dressing. Being sealed inside the packet keeps all the flavors inside, where they can soak deep into the potatoes. Each and every bite is packed with flavor. And bonus, the potatoes all come out perfectly cooked. Nice and tender. And yummy.

Simple And Delicious

I think any vinaigrette-like dressing would be just fine for a grilled new potato packet. I wouldn’t use a creamy dressing, though. The packets get mighty hot as the potatoes cook. You want something that’ll hold up to that heat, flavoring the potatoes as they go. You definitely wouldn’t want to use something that would separate or burn.

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If you love these as much I do you’ll also want to try my grilled scalloped potatoes.

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5 from 1 vote

Grilled New Potato Packet

This grilled new potato packet is the perfect side to make on the grill. Like any packet dish, you just toss a few ingredients onto a piece of thick foil, seal it, and toss it on the grill until done.

Course Side

Cuisine American

Keyword grilled, packets, potatoes

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 260kcal

Author Based on a recipe from Kraft

Equipment

Aluminum Foil

Ingredients

2 pounds red new potatoes quartered or halved depending on size
2 pounds white new potatoes quartered or halved depending on size
2 tablespoons water
2 teaspoons olive oil
2 cloves garlic minced (optional)
3 tablespoons sun dried tomato vinaigrette
2 tablespoons Parmesan cheese freshly grated
1 tablespoon parsley chopped
dried red pepper flake to taste (optional)

Instructions

Heat your grill to medium heat. Or use high heat and set up your grill for indirect cooking.
Tear off a large piece of foil.
Place potatoes in the middle of the foil.
Drizzle with the water and oil and add garlic if using.
Seal potatoes, but leave a slight gap at the top (you can just leave the packet open or cut a slit in it with a knife).
Place on grill and cook until the potatoes are tender, 20-30 minutes.
Open packets (be careful of the steam that will escape) and add the remaining ingredients.
Toss lightly before serving.

Notes

Try to use potatoes that are all about the same size so they cook evenly.

Nutrition

Nutritional values are approximate.

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Smoked Southwestern Nuts

Nothing is easier than smoking nuts. I use my Weber Smokey Mountain smoker. You can also smoke them on your gas or charcoal grill using a couple of added wood chunks. Smoking nuts only takes 20-25 minutes. The smoke adds such a wonderful flavor to the nuts that you’ll want to make a big batch. For a bit more smokiness I add chipotle powder to these smoked southwestern nuts. It also adds a little bit of heat. You don’t want to add a lot of smoke from the smoker. It can overpower the nuts. You can always add more with more chipotle powder.

Not Too Spicy

These smoked southwestern nuts have a fantastic light southwestern flavor with just a little kick. That all comes from the chipotle powder. If you want more heat, add a few decent pinches of cayenne pepper. That’ll heat things up a bit!

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Need more kick? Make my spicy smoked nuts.

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5 from 1 vote

Smoked Southwestern Nuts

Nothing is easier than smoking nuts. Smoking nuts only takes 20-25 minutes. The smoke adds such a wonderful flavor to the nuts that you’ll want to make a big batch

Course Appetizer

Cuisine American

Keyword nuts, smoked

Prep Time 5

Cook Time 25

Total Time 30

Servings pound

Calories 3486kcal

Author Mike

Equipment

Ingredients

1 pound nuts raw. I used a mix of peanuts, pecans, almonds and cashews
2 tablespoons unsalted butter melted
½ cup brown sugar
1 teaspoon cinnamon
1 teaspoon chipotle powder
3 tablespoons maple syrup
2 teaspoons kosher salt

Instructions

Fire up your smoker for 325 F cooking over a mild wood (I used cherry). (If you are using a Weber Smoky Mountain smoker, do not add water to the water pan).
Pour nuts into a disposable aluminum foil half sheet pan or pie pan.
Place onto smoker (top rack if using a Weber Smoky Mountain) and smoke for 20-25 minutes, stirring once.
Place the nuts in a medium bowl.
Combine the remaining ingredients in another bowl and pour over the nuts. Toss to coat completely.
Spread nuts out on a foil-lined baking sheet to cool and dry completely.
Serve.

Notes

Store in an airtight container.

Nutrition

Nutritional values are approximate.

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Buffalo Potato Wedges

If you follow this blog, you know I love Buffalo chicken wings. And anything that reminds me of Buffalo chicken wings. Such as these Buffalo potato wedges. You can’t possibly find anything easier to make, and they taste just like Buffalo chicken wings.

Buffalo Flavor In Every Bite

I baked the potato wedges, but you could deep fry them also. You could probably also get away with using pre-cooked baked fries. Just toss them in some sauce before serving. Instead of ketchup, serve your Buffalo potato wedges with Ranch for dipping. Or even blue cheese dressing. I don’t think I’d go so far as to add celery and carrot sticks, though.

Frank’s RedHot Hot Buffalo Wings Hot Sauce, 12 fl oz

Also try my bacon-wrapped sweet potato bites.

Print Pin

4 from 1 vote

Buffalo Potato Wedges

If you follow this blog, you know I love Buffalo chicken wings. And anything that reminds me of Buffalo chicken wings. Such as these Buffalo potato wedges.

Course Side

Cuisine American

Keyword Buffalo, fries, potatoes

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 348kcal

Author From the Domestic Superhero

Equipment

Ingredients

7 large russet potatoes
¼ cup olive oil
½ cup Frank’s RedHot Sauce
Ranch dressing

Instructions

Preheat your oven to 425 F.
Line a large baking sheet with aluminum foil.
Clean each potato and dry well with a paper towel.
Cut potatoes into wedges (the smaller you cut them, the crispier they’ll get). Try to make them all about the same size so they cook in the same time.
Place wedges into a large bowl and drizzle with the oil. Toss to coat well.
Transfer potatoes to the baking sheet. Spread them out so they do not overlap or touch.
Bake potatoes for 30 minutes.
Flip each wedge over and bake another 20 minutes until nice and crunchy and golden brown.
Meanwhile, warm the wing sauce in a small sauce pan.
Transfer cooked wings to a large bowl and drizzle with the wing sauce. Toss to coat.
Serve immediately (or the potatoes will get soggy) with Ranch dressing for dipping.

Notes

Of course you can use blue cheese dressing instead!

Nutrition

Nutritional values are approximate.

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