Applebee’s Tequila Lime Chicken recipe

Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

4 chicken breast fillets

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper

1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)

1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.

2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.

3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they’re done.

4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you’ll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.

5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. (http://www.topsecretrecipes.com) Serves 4.

Tidbits
Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes r until crispy. Salt lightly and cool on paper towels to drain.

It’s one of Applebee’s top-selling signature dishes and a big request here on the site. This tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend. Just be sure you don’t marinate the chicken longer than the 3 to 4 hours, or the
citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if
you want strips like those served at the restaurant, just follow the “tidbits” below. Serve this dish with your choice of rice (Spanish rice is recommended),
along with some pico de gallo (you can find a recipe here) or salsa on the side.

Spicy Shrimp Pasta

1 c olive oil
14 oz can of diced tomatoes, drained
1/2 medium onion, chopped
2 cloves garlic, minced
2-3 T cilantro, chopped
1 T chili powder
1 t crushed red pepper
1 t cumin
1 t salt

1 lb. raw shrimp, peeled and de-veined

8 c water
1/2 t saffron
1/2 t tumeric
1/2 t salt
1 T olive oil
1/2 lb linguine

Combine first nine ingredients (up to the shrimp) in a large skillet over medium heat and cook for 10 minutes. Turn off the heat and allow the mixture to steep for 10to 15 minutes.

Bring water, saffron, tumeric, salt and oil to boil and boil for 5 minutes. Then add pasta and cook until done.

Turn heat back on under skillet and, when mixture bubbles, add shrimp. Cook 3-4 minutes until shrimp is pink.

Drain pasta and return to pasta pot. Add shrimp mixture and cook over high heat for one minute, stirring constantly.

Serve immediately with grated parmesan, chopped green onion, more cilantro, black pepper and maybe champagne.

Julia's Note: This is based on a recipe by Emeril, although his uses lobster. It is incredibly forgiving. You can do the first step hours in advance and then just add the shrimp and make the pasta before you serve it. I have improvised with spinach, mushrooms, chicken- it's flexible.

From Julia at We Be Hippogriffs

New Orleans Barbeque Shrimp

INGREDIENTS:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/3 teaspoon paprika
1/2 cup butter 4 cloves garlic, minced
1/4 cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste

DIRECTIONS:
1. In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.

2. Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Yields: 4 servings

"A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest."

From: Allrecipes

Alfredo Sauce

3 tbsp real butter
1¼ cups heavy cream
1 cup romano cheese, grated

Melt butter in skillet. Add cream and romano cheese stirring constantly. Sauce will thicken up on its own. Add salt and pepper to taste and pour over favorite pasta.