Firecracker Chicken Wraps

FIRECRACKER CHICKEN WRAPS
LongHorn Steakhouse Copycat Recipe


Firecracker Chicken: 
2-3 lbs boneless chicken breasts, marinaded, grilled or roasted and shredded

Firecracker Marinade:
1/2 cup Lousiana hot sauce
1 Tablespoon apple cider vinegar
1 teaspoon granulated sugar
1 teaspoon salt-kosher or sea salt (to dissolve easier)

Firecracker Sauce: 
1 cup Lousiana hot sauce
5 tablespoons butter
1 teaspoon garlic powder
3/4 teaspoon granulated sugar
1/2 teaspoon ground cayenne pepper
2 teaspoons cornstarch
2 tablespoons water
1 1/2-2 cups shredded pepper jack cheese
6 flour tortillas- 6 inch size

Avocado Lime Sauce: 
1 avocado
juice from 3-4 limes
olive oil
1-2 cloves garlic, minced fine or pressed
salt to taste
option
Ranch dressing

Firecracker Chicken:  Mix marinade ingredients together stirring until salt is dissolved  Pour into large zip top freezer bag and add chicken. Turn to coat chicken with marinade. Let marinate in refrigerator at least 2 hours, turn bag several time to insure chicken is evenly coated.  Grill or roast chicken breasts after they have marinated. Shred cooked chicken. Place shredded chicken into a plastic container with a lid. Pour a generous amount of the sauce over the wings,cover, and gently stir or toss the wings so that they are all well coated with the sauce.

In same container mix in desired amount of cheese with chicken. Toss gently to coat well.Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.  Spoon approximately one-sixth of the mixture into the center of a tortilla. Don't stuff tortillas too full. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Arrange the wraps on a plate, cover the plate with plastic wrap and freeze for at least 4 hours, overnight if possible.

Cook Eggrolls:  Preheat 4-6 cups of oil to 375 degrees. Deep fry the wraps in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Carefully remove toothpicks. Slice each eggroll diagonally lengthwise and arrange on a plate covered with lettuce leaves around a small bowl of the avocado dipping sauce or ranch dressing. Garnish with the dipping sauce with the chopped tomato.

Firecracker Sauce:  Combine all ingredients water and cornstarch for the sauce in a small saucepan. Heat sauce over medium heat until boiling, reduce heat and simmer for 5 minutes. Mix cornstarch with 2 tablespoons water until no lumps remain.Stir into mixture in sauce pan and heat over medium high heat until sauce thickens.Remove pan from the heat and cool.

Avocado Lime Sauce:  Mash avocado, mix in the juice of 3-4 limes, add a little olive oil (up to 1 tablespoon), garlic and salt. Whisk together well until smooth.

Source:  Taste of Home Community Forum

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Red River Punch

RED RIVER PUNCH
Lone Star Steakhouse Copycat Recipe

Makes 1 Drink

3/4 ounce Remy Red liqueur
1 ounce Skyy Vodka
2 ounces cranberry juice
lemon-lime soda to top off

Combine first three ingredients in a shaker filled with ice. Shake and pour into a hurricane glass. Top off with lemon-lime soda.

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Parmesan Crusted Chicken

GARLIC PARMESAN CRUSTED CHICKEN
LongHorn Steakhouse Copycat Recipe

Serves 4

4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness

Marinade:
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoon Worcestershire sauce
1 teaspoon vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
1/2 teaspoon pepper

Ranch Spread:
1/4 cup grated Parmesan
1/4 cup ranch dressing

Parmesan Crumb Topping:
1/2 cup panko bread crumbs
1 teaspoons garlic salt,
1/3 cup shredded Parmesan
2 tablespoons melted butter

1 cup shredded provolone


Marinate Chicken:  Combine ingredients for marinade and pour over chicken.  Let marinate in refrigerator for 2-3 hours or overnight.  Grill 12-15 minutes, until chicken is done. While the chicken is cooking, prepare the ranch spread and parmesan crumb topping.

For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.

For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter.  The crumbs should be evenly moistened.

Bake Chicken:  Position rack in center of oven. Preheat broiler. Transfer cooked chicken to oven-safe casserole dish. Spread 2 tablespoons ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.  Serve immediately.


Source:  Plain Chicken.com

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Sierra Chicken

SIERRA CHICKEN
LongHorn Steakhouse Copycat Recipe

Serves 6

Chicken:
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground lemon pepper
1/2 teaspoon sweet paprika
1/8 teaspoon ground cinnamon
6 boneless skinless chicken breasts

Tomato Compote:
2 tablespoon olive oil
12 oz tomatoes, cut into 1/2-pieces
1/4 cup finely chopped red onion
3 tablespoons finely chopped fresh Italian parsley
3 tablespoons finely chopped fresh oregano
2 teaspoon minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup pine nuts, toasted

To cook the Chicken: Whisk the lemon juice, oil, parsley, oregano, salt, black pepper, lemon pepper, paprika, and cinnamon in a 13x9x2-inch baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 2 hours or up to 1 day, turning occasionally. Spray the grill rack with nonstick cooking spray. Prepare the barbecue for medium-high heat. Grill the chicken breasts until they are just cooked through. about 4 minutes per side. The chicken should still be firm to the touch. But if it's too firm, it's overcooked and will be dry. Make sure to watch it carefully.

Tomato Compote: Heat the oil in a heavy large skillet over medium-high heat. Add the tomatoes, onion, parsley, oregano, garlic, pepper, and salt. Sauté just until the tomatoes are heated through, about 2 minutes. Stir in the pine nuts. Transfer the chicken to a platter. Spoon the warm tomato compote over the chicken and serve.

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Garlic Parmesan Chicken

GARLIC PARMESAN CHICKEN
Longhorn Copycat Recipe

Serves 4

4 fresh boneless, skinless chicken breasts
1 cup grated Parmesan cheese
6 large egg whites
1 cup all-purpose flour plus 2 tablespoon
4 cups freshly shredded Parmesan cheese
4 tablespoons minced fresh chives
8 teaspoons Virgin olive oil
1 lemon, cut into wedges

Cream Sauce:
2 cups heavy whipping cream
1 teaspoon garlic powder
1/4 teaspoon nutmeg
1 cup grated Parmesan cheese

Preheat oven to 200 degrees.

Prepare Chicken:  Lay your boneless chicken breast on top of 2 pieces of plastic wrap. Lay another 2 pieces of plastic wrap on top of the chicken. Use a mallet and pound the chicken to 1/2 inch thick. Pound all the chicken pieces and set aside. Sprinkle the chicken with salt and pepper.

Bread Chicken:  In a pie plate mix together the 1 cup of flour,and 1 cup grated Parmesan cheese . Set aside. In another pie plate mix the egg whites and chives until foamy. Set aside. In another pie plate mix together the 4 cups shredded Parmesan cheese, and 2 tablespoons of flour. Set aside. Set out a separate plate to place your chicken on until ready to cook. Using tongs and working with 1 piece of chicken at a time, coat chicken in the flour mixture, shaking off the excess. Then transfer the chicken pieces to the egg-white mixture; coat evenly and letting the excess run off. Last coat the chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place the chicken pieces on your plate

Cook: Heat up your olive oil in a skillet. Once heated add your chicken to the pan only letting the sides touch. Reduce the heat to medium. Continue to cook Carefully flipping the chicken occasionally. The chicken is done when it is a pale golden brown on each side and the meat is no longer pink. Cook all your chicken pieces and transfer the chicken to a plate in the oven to keep warm till all your chicken is done and your cream sauce is made.

Sauce:  In a saucepan heat your heavy whipping cream on medium heat. Add your garlic powder, and nutmeg. The sauce will thicken slightly, and then add your Parmesan cheese. Once your sauce is thick to your liking your sauce is complete.

Serve your Longhorn Garlic Parmesan Crusted Chicken on a plate with the cream sauce. Serve this dish with a lemon wedge.

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