Outback Steakhouse® Alice's Spring Chicken Copycat Recipe

Honey Mustard Marinade:

1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice

Chicken:

4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 tablespoons butter
salt and pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley
Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours. Chill remaining marinade until later.

After the chicken has marinated, preheat oven to 375°F and heat up an oven proof frying pan (large enough to hold all four breasts) with 1 teaspoon of oil over medium heat. If you don't have an oven proof skillet, transfer the chicken to a baking dish for the baking. Sear chicken in pan for 3-4 minutes per side or until golden brown.

Remove the pan from heat, but keep the chicken in the pan. As the chicken is cooking, sauté the sliced mushrooms in butter in a small frying pan. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serve as a side. Season chicken with salt, pepper, and a dash of paprika.

Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sautéed mushrooms on top of the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar.

Bake the pan of chicken for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with teaspoon parsley before serving. Place extra marinade in small bowl to serve on the side.

Outback Steakhouse's® Shrimp On The Barbie Copycat Recipe

½ cup butter, melted
½ cup olive oil
½ cup minced fresh herbs (parsley, thyme and cilantro)
3 Tbs fresh lemon juice
3 large garlic cloves, crushed
1 Tbs minced shallot
salt, to taste
freshly-ground black pepper, to taste
1½ lbs medium to large shrimp, unpeeled

For outback dipping sauce:

1 pint mayonnaise
1 pint sour cream
½ cup tomato chili sauce
½ tsp cayenne

For Dipping Sauce:

Combine all dipping sauce ingredients and mix well. Chill until needed.

For the Shrimp:

Combine first eight ingredients in large bowl. Mix in shrimp. Marinate at room temperature for one hour or in refrigerator for five hours, stirring occasionally.

Prepare barbecue with medium-hot coals. Thread shrimp on skewers. Grill until opaque (about 2 minutes per side).

Outback Steakhouse® Gold Coast Coconut Shrimp Recipe Copycat Recipe

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes, divided
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
Vegetable oil for frying
Paprika

Marmalade Dipping Sauce:

1/2 cup orange marmalade
2 teaspoons stone-ground mustard (with whole-grain mustard seed)
1 teaspoon prepared horseradish
1 dash salt

For the batter:

Use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium bowl. Mix well, then cover and refrigerate for at least one hour.

Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail on the shrimp.

When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F. Use enough oil to cover the shrimp completely. Pour the remainder of the coconut into a shallow bowl.

Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously. Drop the battered shrimp into the coconut and roll it around so that it is well coated. Fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. Flip the shrimp halfway through.

Drain on paper towels serve with marmalade sauce on the side.

Marmalade Dipping Sauce:

Combine in a small bowl and refrigerate for at least one hour.

Outback Steakhouse® Cyclone Pasta Copycat Recipe

1 cup sun-dried tomatoes
1 cup shiitake mushrooms
1 onion
1 (16 ounce) jar alfredo sauce
1 cup chicken breasts, chopped
1 cup of shredded ham
1 (16 ounce) box penne pasta, cooked
2 cups Italian blend cheese
1/2 tsp oregano
1/2 tsp thyme
3/4 tsp garlic powder

Mix all ingredients together in a lightly greased 13 x 9 inch baking dish. Bake at 375°F until golden about 35-40 minutes.