The Longhorn Steakhouse Strawberry Margarita is the perfect blend of sweet strawberries, zesty lime, and smooth tequila. It’s become my go-to drink for backyard barbecues, pool parties, or just those lazy Sunday afternoons when I need a little pick-me-up. Trust me, once you try this recipe, you’ll be making it all summer long just like my other summer drinks.

Why Should You Try This Margarita This Season?

This season is all about embracing fresh, vibrant flavors, and the Longhorn Strawberry Margarita is a shining example. It’s not just a drink; it’s an experience that combines the sweetness of strawberries with the tanginess of lime, balanced perfectly by tequila’s warmth. This margarita is the perfect companion for any parties or any occasions.

How To Make Longhorn Strawberry Margarita

This margarita recipe isn’t too complicated at all. Even if you are not a pro, you can make this Strawberry Margarita.

Key Ingredients

• 12 Ounces (12 Large) Fresh Strawberries (Washed and Hulled): The star of the show, providing a natural sweetness and beautiful color.
• 3 Oz Lime Juice: For that essential tangy zest.
• 6 Oz Tequila: The spirit that gives the margarita its classic kick.
• 3 Oz Orange Liqueur (Like Cointreau): A sweet orange-flavored liqueur that adds depth to the flavor profile.
• 1/2 Cup Sugar (To Taste): To balance out the tartness.
• 1 Tablespoon Lemon Juice: Adds a hint of additional citrus tang.

For Garnish:

• Lime Slices
• Sugar Or Salt For Rim 
• Ice

Recipe Instructions

Step 01: Making Strawberry Puree

In a blender, add those fresh sliced strawberries, 1/2 cup sugar (to taste), 1 tablespoon lemon juice and blend until they are well mixed. Then, Strain through a mesh sieve to remove the pulp.

Step 02: Making The Strawberry Margarita

After that, In a cocktail shaker, combine the Strawberry juice, lime juice, tequila and finally the orange liqueur. shake well and set aside.

Step 03: Decorate and Serve

Run a lime wedge around the rim of your glass and dip it into salt to coat. Fill the glasses about ¾ full of ice and pour the cocktail into the glasses, garnish with a lime wedge and serve.

How to Make a Large Batch of Strawberry Margaritas

Planning a party? Here’s how to make a large batch of these delightful margaritas:

1. Scale Up the Ingredients: For a party-sized batch, multiply the ingredients by the number of servings you need. For example, for 10 servings, you’ll need 120 ounces (120 large) strawberries, 30 ounces of lime juice, 60 ounces of tequila, 30 ounces of orange liqueur, 5 cups of sugar, and 10 tablespoons of lemon juice.
2. Blend in Batches: Depending on the size of your blender, you may need to blend the ingredients in batches.
3. Mix Together: Combine all the blended batches in a large pitcher or punch bowl.
4. Chill: Keep the pitcher or bowl in the fridge until you’re ready to serve.
5. Serve with Ice: Pour the margarita mixture into glasses filled with ice, and don’t forget to salt the rims and garnish each glass.

Recipe Tips

To ensure your Longhorn Steakhouse Strawberry Margarita turns out perfect every time, keep these tips in mind:

Use ripe strawberries: The sweeter and riper your strawberries, the better your margarita will taste.

Adjust sweetness: Taste your margarita before pouring it into the glass. If it’s too tart, add a bit more simple syrup. If it’s too sweet, add a splash more lime juice.

Chill your glass: For an extra refreshing drink, chill your margarita glass in the freezer for about 15 minutes before serving.

Don’t over-blend: Blend just until the mixture is smooth to avoid melting the ice too much.

Experiment with frozen strawberries: If fresh strawberries aren’t available, you can use frozen ones. They’ll give your margarita an even slushier texture.

What to Serve with This Margarita

The Longhorn Steakhouse Strawberry Margarita pairs beautifully with a variety of dishes. Here are a few suggestions:

• Grilled Shrimp Tacos: The smoky flavor of the grilled shrimp complements the sweet and tangy margarita.
• Fresh Salsa and Guacamole: These classic Mexican dips are a perfect match, providing a crunchy, creamy counterpart to the drink.
• Citrus-Marinated Chicken: The zesty flavors of the chicken enhance the citrus notes in the margarita.
• Fruit Platter: A selection of fresh fruits like pineapple, mango, and watermelon will echo the margarita’s fruity profile.

Frequently Asked Questions

Here are some frequently asked questions about the Longhorn Steakhouse Strawberry Margarita Recipe:

Can I make this margarita without alcohol?

Absolutely! For a virgin strawberry margarita, simply omit the tequila and triple sec. Replace them with additional strawberries, a splash of orange juice, and a bit more lime juice to mimic the flavors.

What type of tequila should I use?

A mid-range blanco or silver tequila works best for this recipe. It provides a clean, crisp flavor that compliments the strawberries.

Can I make the margarita without sugar?

Yes, you can omit the sugar or replace it with a natural sweetener like honey or agave syrup. Adjust the amount to your taste preference.

What’s the best way to keep the margaritas cold for a party?

For a party, you can prepare the margaritas ahead of time and store the mixture in the refrigerator. Just before serving, add ice to the glasses, or use frozen strawberries in the mix to keep the drink cold without watering it down.

Longhorn Steakhouse Strawberry Margarita Recipe

Yield: 4

Prep Time: 10 minutes

Total Time: 10 minutes

Make this Refreshing Longhorn Steakhouse Strawberry Margarita Recipe at home! Perfect for summer, this easy-to-make cocktail combines fresh strawberries, lime juice, and tequila.

Print

Ingredients

• 12 Ounces (12 Large) Fresh Strawberries (Washed and Hulled)
• 3 Oz Lime Juice
• 6 Oz Tequila
• 3 Oz Orange Liqueur (Like Cointreau)
• 1/2 Cup Sugar (To Taste)
• 1 Tablespoon Lemon Juice

For Garnish:

Toggle ingredient group

• Lime Slices
• Sugar Or Salt For Rim
• Ice

Instructions

1. In a blender, add those fresh sliced strawberries, 1/2 cup sugar (to taste), 1 tablespoon lemon juice and blend until they are well mixed. Then, Strain through a mesh sieve to remove the pulp.
2. After that, In a cocktail shaker, combine the Strawberry juice, lime juice, tequila and finally the orange liqueur. shake well and set aside.
3. Run a lime wedge around the rim of your glass and dip it into salt to coat. Fill the glasses about ¾ full of ice and pour the cocktail into the glasses, garnish with a lime wedge and serve.

Nutrition Information:

Serving Size: 4 Person
Amount Per Serving: Calories: 250Sodium: 5mgCarbohydrates: 30gSugar: 20gProtein: 1g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Words

Making the perfect Longhorn Steakhouse Strawberry Margarita at home is not only rewarding but also a delightful way to bring a touch of summer into any occasion. 

The beauty of this Longhorn Steakhouse Strawberry Margarita lies in its simplicity and versatility. Whether you’re hosting a backyard barbecue, enjoying a quiet evening on the porch, or just need a refreshing pick-me-up, this margarita fits the bill perfectly.

Remember, the key to a great margarita is using fresh, quality ingredients and finding the right balance that suits your taste. Don’t be afraid to experiment and make it your own!

So, what are you waiting for? Grab those strawberries, squeeze those limes, and get blending! Your taste buds will thank you, and you’ll be the talk of the town (or at least your friend group) with your mixology skills.

The post Longhorn Steakhouse Strawberry Margarita Recipe appeared first on Simply Good Cooking.

In this Longhorn Steakhouse White Cheddar Stuffed Mushrooms Recipe post, we’re breaking down exactly how to make Longhorn Steakhouse white cheddar stuffed mushrooms, step-by-step. I’ll also share some pro tips and tricks I’ve learned along the way to take these mushrooms from great to extraordinary.

What Does Longhorn Steakhouse White Cheddar Stuffed Mushrooms Taste Like?

Every bite of these White Cheddar Stuffed Mushrooms is bursting with rich, savory flavor. The garlic and herb cream cheese blended with the melted cheese mixture imparts a delightful tang that plays perfectly against the earthy mushrooms.

As you bite through the crispy outer layer into the gooey, cheese-loaded interior, notes of white cheddar, nutty Parmesan, and salty Provolone shine through.

How to Make Longhorn Steakhouse White Cheddar Stuffed Mushrooms

Making these restaurant-quality stuffed mushrooms at home is easy to do. Here’s what you’ll need:

Ingredients

For the Stuffed Mushrooms:

• 24 White Button mushrooms, or baby portobello
• 1 ½ cups garlic and Herb soft cheese or Pub Cheese,
• ½ cup finely grated Parmesan cheese
• 3 slices provolone cheese, roughly chopped
• 2 Tablespoons half and half
• ½ cup Panko

White Cheddar Sauce:

• 1 cup white cheddar cheese toss in flour, room temp
• 1 Tablespoon flour, optional
• ¼ cup half and half
• 1/8 cup dry white wine
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon dry mustard
• 1/2 cup mayo or sour cream
• 1/8 teaspoon ground pepper

Kitchen Tools Needed

• Baking sheet
• Parchment paper or foil
• Mixing bowl
• Microwave-safe bowl
• Saucepan
• Double boiler
• Whisk

Step-by- Step Instructions

For the Stuffed Mushrooms

Step 1: Clean and Stem Mushrooms

First, clean the mushrooms and take the stems off of each.

Step 2: Stuff Mushrooms
Stuff each mushroom with the garlic and herb soft cheese until it’s almost to the top.

Step 3: Make Cheese Mixture
Combine the grated Parmesan, roughly chopped Provolone, and half and half in the bowl. Microwave for 25 seconds, then stir in the panko. Let it cool.

Step 4: Topping Mushrooms
Use the hands to evenly top each mushroom with the cheese mixture.

Step 5: Bake Mushrooms
Preheat the oven to 375 degrees F. Place the mushrooms on a foil or parchment paper lined baking sheet. Bake for 15 minutes or so, until the tops are golden. Baked Mushrooms out from the oven.

Step 5: Serve

Spread the sauce onto a serving plate and add the mushrooms on top and serve.

For the White Cheddar Sauce

Step 1: Combine Cheese and Flour
combine Cheddar cheese and flour. Mix well and set it aside.

Step 2: Make Sauce Base:
In the sauce pan combine half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayo or sour cream.

Step 3: Heat Sauce:
Heat the mixture in a double boiler over simmering water for 20 minutes, stirring occasionally.

Step 4: Add Cheese to Sauce:

Gradually sprinkle in the grated cheddar and stir until well combined. Remove from heat.

Tips for the Best White Cheddar Stuffed Mushrooms

Want to take your Longhorn Steakhouse copycat recipe even further? Here are some of my top tips:

• Choose large button or baby bella mushrooms with deep caps for holding more filling. Clean thoroughly.
• Pack cheese mixture tightly into mushroom caps so it holds together when baked.
• Use high-quality, flavorful cheeses like aged white cheddar and provolone. Shred or dice into small pieces for easy melting.
• Toast the panko breadcrumbs before topping for extra crispiness and crunch.
• Reheat cheddar sauce in microwave if needed, adding milk or cream to thin out. Stir often to prevent separating.
• Bake stuffed mushrooms on top oven rack for crispiest tops. Watch closely near end to prevent burning.

Creative with Different Stuffed Mushrooms Variations

The basic recipe for these White Cheddar Stuffed Mushrooms is so adaptable. Try these tasty variations using your favorite fillings or whatever you have in the fridge.

• Southwest Style – Use a spicy pepper jack cheese with salsa and chopped greens
• Loaded Baked Potato– Top with crispy bacon, cheddar, scallions
• Italian Style – Substitute mozzarella for the cheddar. Add Italian seasoning and chopped pepperoni
• Seafood Lover’s – Dice shrimp or crab meat into garlic & herb cream cheese
• Veggie Packed – Spinach, roasted red peppers and feta

Serving Suggestions

• Appetizer: These stuffed mushrooms make an excellent appetizer to serve at dinner parties, gatherings, or as a starter before a main course. Arrange them beautifully on a platter and provide the white cheddar sauce for dipping or drizzling over the top.
• Party Finger Food: Cut the stuffed mushrooms in half and serve them as bite-sized finger foods at cocktail parties or potlucks. The compact size makes them easy to pick up and enjoy without utensils.
• Salad Topper: Add a few baked stuffed mushrooms on top of a fresh green salad or a wedge salad for a flavorful and filling meal. The cheesy, savory mushrooms pair perfectly with crisp lettuce and tangy salad dressings.
• Side Dish: Serve the stuffed mushrooms as a side dish alongside grilled or roasted meats, such as steaks, chicken, or pork chops. The rich flavors of the mushrooms and white cheddar sauce complement the main protein beautifully.
• Mushroom Caps as Vessels: Use the baked mushroom caps as edible vessels to hold small portions of other fillings or toppings. For example, you can fill them with a dollop of guacamole, salsa, or even a spoonful of chili for a fun and flavorful presentation.
• Brunch or Breakfast: Incorporate the stuffed mushrooms into your brunch or breakfast menu. They can be served alongside eggs, bacon, and breakfast potatoes for a savory and satisfying morning meal.

Storing and Reheating Process

• Refrigerator: Cooked stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezer: You can freeze the baked, stuffed mushrooms in an airtight container or freezer bag for up to 2 months. When ready to serve, thaw in the refrigerator overnight and reheat in the oven or microwave until hot.
• To reheat: place the mushrooms on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through.

FAQs

Can I use different mushrooms for this recipe?

While white button mushrooms or baby portobello are recommended, you can experiment with your favorite mushroom varieties.

Can I make the stuffed mushrooms ahead of time?

Yes, prepare the stuffed mushrooms in advance and bake them just before serving for the best results.

Is there a substitute for half and half in the sauce?

Whole milk or heavy cream can be used as alternatives to half and half.

Can I make the white cheddar sauce ahead of time?

Yes, you can prepare the white cheddar sauce in advance. Simply store it in an airtight container in the refrigerator for up to 3 days. Reheat the sauce gently in a saucepan or microwave, stirring occasionally.

Longhorn Steakhouse White Cheddar Stuffed Mushrooms Recipe

Yield: 8

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Indulge in creamy, cheesy goodness with this Longhorn Steakhouse White Cheddar Stuffed Mushrooms recipe, featuring savory mushroom caps stuffed with a rich cheese blend and smothered in a velvety white cheddar sauce.

Print

Ingredients

For the Stuffed Mushrooms

Toggle ingredient group

• 24 White Button mushrooms, or baby portobello
• 1 ½ cups garlic and Herb soft cheese or Pub Cheese,
• ½ cup finely grated Parmesan cheese
• 3 slices provolone cheese, roughly chopped
• 2 Tablespoons half and half
• ½ cup Panko

White Cheddar Sauce:

Toggle ingredient group

• 1 cup white cheddar cheese toss in flour, room temp
• 1 Tablespoon flour, optional
• ¼ cup half and half
• 1/8 cup dry white wine
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon dry mustard
• 1/2 cup mayo or sour cream
• 1/8 teaspoon ground pepper

Instructions

For the Stuffed Mushrooms

1. Clean and Stem Mushrooms: First, clean the mushrooms and take the stems off of each.
2. Stuff Mushrooms: Stuff each mushroom with the garilc and herb soft cheese until it’s almost to the top.
   
3. Make Cheese Mixture: Combine the grated Parmesan, roughly chopped Provolone, and half and half in the bowl. Microwave for 25 seconds, then stir in the panko. Let it cool.
4. Topping Mushrooms: Use the hands to evenly top each mushroom with the cheese mixture.
5. Bake Mushrooms: Preheat the oven to 375 degrees F. Place the mushrooms on a foil or parchment paper lined baking sheet. Bake for 15 minutes or so, until the tops are golden. Baked Mushrooms out from the oven.
6. Serve: Spread the sauce onto a serving plate and add the mushrooms on top and serve.
   
   For the White Cheddar Sauce
   1. Combine Cheese and Flour: Combine Cheddar cheese and flour. Mix well and set it aside.
   2. Make Sauce Base: In the sauce pan combine half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayo or sour cream.
   3. Heat Sauce: Heat the mixture in a double boiler over simmering water for 20 minutes, stirring occasionally.
   4. Add Cheese to Sauce: Gradually sprinkle in the grated cheddar and stir until well combined. Remove from heat.
   
   

Nutrition Information:

Serving Size: 8
Amount Per Serving: Calories: 285Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gCholesterol: 56mgSodium: 482mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 10g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final word

The Longhorn Steakhouse White Cheddar Stuffed Mushrooms Recipe is a true testament to the power of simple, high-quality ingredients and the magic that can happen when they come together. These bite-sized delights are sure to impress your guests and satisfy even the most discerning palates. With their creamy cheese filling, crispy topping, and indulgent white cheddar sauce, they are a perfect example of how a humble mushroom can be transformed into a culinary masterpiece.

So, gather your ingredients, roll up your sleeves, and get ready to indulge in this mouthwatering delight that will transport you to the heart of the Longhorn Steakhouse experience.

The post Longhorn Steakhouse White Cheddar Stuffed Mushrooms Recipe appeared first on Simply Good Cooking.

After some experimenting at home on the grill with different marinades and cooking techniques, I finally cracked the code to making Copycat Longhorn Steakhouse Lamb Chops Recipe. The secret is in the special house-made honey ginger glaze that gets liberally brushed on towards the end for the ultimate caramelized finish.

How to Pick High-Quality Lamb Chops

When trying to recreate those melt-in-your-mouth Longhorn Steakhouse lamb chops, it all starts with procuring high-quality lamb racks. Here are some tips on picking racks of lamb that will yield exceptionally flavorful and tender chops:

• Choose domestic lamb rather than imported – American lamb has superb marbling and flavor
• Look for racks with evenly sized chops that are about 1-inch thick
• Seek out chops that are bright pink with white fat caps
• Pick racks that are firm to the touch and not slimy
• Ideally, find chops classified as USDA Prime or Choice grade

Buying the best quality lamb you can find ensures your homecooked chops will be juicy, well-marbled, and full of rich lamb flavor.

How to Make Longhorn Steakhouse-Style Lamb Chops

With perfectly picked lamb racks, it’s time to recreate those signature Longhorn Steakhouse lamb chops. This method yields a flavorful crust on tender and juicy lamb that mirrors the chops from my favorite steakhouse.

Ingredients

• 1 rack of lamb (or have the butcher process into individual chops)
• 1 lemon
• All-purpose seasoning (salt, pepper, garlic powder, onion powder)
• 1 1/2 tablespoons ginger paste
• 1 tablespoon garlic paste
• Few dash of Sesame oil
• 1/4 cup of soy sauce
• 1/4 cup of honey
• 2-3 tablespoons of Oyster sauce (or hoisin sauce)
• 2 tablespoons of Butter
• Fresh thyme
• Avocado oil

Kitchen Appliance

• Sharp Knife
• Bowl
• Skillet
• Oven
• Wire Rack
• Basting Brush

Step-by-Step Instructions

Step 1: Prepare the lamb chops

Use a sharp knife to separate the rack of lamb into individual chops. Season both sides with fresh lemon juice and all-purpose seasoning. Let the lamb chops come to room temperature.

Step 2: Make the sauce

In a bowl, mix ginger paste, garlic paste, sesame oil, soy sauce, honey, and oyster sauce. Adjust the flavors to your liking.

Step 3: Sear the Lamb Chops

Heat a skillet over high heat and add avocado oil. Once hot, place the lamb chops in the skillet and press them down to ensure even searing. Cook for about 60-90 seconds on each side until browned.

Step 4: Add Butter and Thyme

Add butter and fresh thyme to the skillet. Baste the lamb chops with the melted butter mixture.

Step 5: Apply Honey Ginger Sauce

Transfer the lamb chops to a wire rack and brush them with the honey ginger sauce on both sides.

Step 6: Bake in the Oven

Preheat the oven to 400 degrees Fahrenheit. Place the lamb chops in the preheated oven and bake for 5 to 10 minutes until the glaze caramelizes and the chops reach your desired level of doneness.

Step 7: Rest and Serve

Remove the lamb chops from the oven and let them rest for a few minutes before serving. Plate the lamb chops and garnish with a squeeze of fresh lemon juice. Enjoy your delicious Homemade Longhorn Steakhouse Lamb Chops Recipe!

Special Notes

• Let chops sit at room temperature for 15 minutes before cooking for more even cooking.
• Use a digital instant-read thermometer for perfect medium rare doneness every time.
• Don’t overlook the resting period! It allows juices to redistribute for extra moist lamb.

What to Serve with Longhorn Lamb Chops

These rich, flavorful lamb chops deserve equally delicious side dishes. Here are some of my favorite pairings:

• Garlic Mashed Potatoes – Smooth, creamy spuds are the perfect counterpoint
• Roasted Brussels Sprouts – Charred sprouts balance the fattiness
• Honey-Glazed Carrots – Sweet carrots complement the savory chops
• Wild Rice Pilaf – Nutty, chewy rice soaks up the lamb juices
• Feta Citrus Salad – Bright, fresh flavors cut through the unctuous meat

A nice glass of red wine, like a bold Cabernet or smooth Merlot, is my beverage of choice with lamb. A full-bodied red has enough heft to stand up to the strong flavors of the chops.

Storing and Reheating Lamb Chops

Here are some common leftover storage and reheating tips:

Storage

• Store raw lamb chops tightly wrapped in the coldest part of the refrigerator for 2-3 days max.
• Cooked lamb chops can be refrigerated in an airtight container for up to 4 days.

Reheating

• To reheat cooked lamb chops, place them on a wire rack set over a baking sheet. Warm through in a 300°F oven for 4-5 minutes until hot.
• You can also reheat them gently in the microwave, but keep a close eye to prevent overcooking.
• For the best texture and flavor, reheat any reserved glaze or pan sauce separately and spoon over chops just before serving.

Common Questions About Making Lamb Chops at Home

Here are some common FAQs about Longhorn Steakhouse Lamb Chops Recipe;

How do I know when my lamb chops are done?

Check for doneness using an instant-read meat thermometer, looking for 140-145°F for medium rare. Chops this thickness only need 5-7 minutes in the oven.

Can I prepare the chops entirely on the stovetop?

Yes, you can cook the lamb chops entirely in a skillet for a quicker weeknight dinner. Just sear them first, then turn down the heat, add some liquid, and cover to finish cooking through.

What seasoning goes well with lamb besides rosemary and thyme?

Garlic, mint, oregano, marjoram, crushed red pepper, za’atar, cumin, and curry powder also pair beautifully with lamb. Get creative with your seasonings!

What if my lamb chops end up overcooked?

Unfortunately overcooked lamb can dry out quickly. Your best bet is to slice the meat thinly and soak up any juices with good mashed potatoes or sauce it and use it shredded in pasta, tacos or pitas.

What wines pair best with lamb chops?

Big, bold Cabernet Sauvignons and Syrahs or even an inky Malbec make excellent pairings with lamb. The weight and tannins of these red wines allow them to stand up to the richness of the chops.

Longhorn Steakhouse Lamb Chops Recipe

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Learn how to make Longhorn Steakhouse Lamb Chops Recipe at home for tender, juicy, ginger glazed grilled lamb chops.

Print

Ingredients

• 1 rack of lamb (or have the butcher process into individual chops)
• 1 lemon
• All-purpose seasoning (salt, pepper, garlic powder, onion powder)
• 1 1/2 tablespoons ginger paste
• 1 tablespoon garlic paste
• Few dash of Sesame oil
• 1/4 cup of soy sauce
• 1/4 cup of honey
• 2-3 tablespoons of Oyster sauce (or hoisin sauce)
• 2 tablespoons of Butter
• Fresh thyme
• Avocado oil

Kitchen Appliance:

Toggle ingredient group

• Sharp Knife
• Bowl
• Skillet
• Oven
• Wire Rack
• Basting Brush

Instructions

1. Prepare the lamb chops: Use a sharp knife to separate the rack of lamb into individual chops. Season both sides with fresh lemon juice and all-purpose seasoning. Let the lamb chops come to room temperature.
   
2. Make the sauce: In a bowl, mix ginger paste, garlic paste, sesame oil, soy sauce, honey, and oyster sauce. Adjust the flavors to your liking.
   
3. Sear the Lamb Chops: Heat a skillet over high heat and add avocado oil. Once hot, place the lamb chops in the skillet and press them down to ensure even searing. Cook for about 60-90 seconds on each side until browned.
   
4. Add Butter and Thyme: Add butter and fresh thyme to the skillet. Baste the lamb chops with the melted butter mixture.
   
5. Apply Honey Ginger Sauce: Transfer the lamb chops to a wire rack and brush them with the honey ginger sauce on both sides.
   
6. Bake in the Oven: Preheat the oven to 400 degrees Fahrenheit. Place the lamb chops in the preheated oven and bake for 5 to 10 minutes until the glaze caramelizes and the chops reach your desired level of doneness.
   
7. Rest and Serve: Remove the lamb chops from the oven and let them rest for a few minutes before serving. Plate the lamb chops and garnish with a squeeze of fresh lemon juice. Enjoy your delicious Honey Ginger Lamb Chops!

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 535Total Fat: 35gSodium: 800mgCarbohydrates: 25gFiber: 2gSugar: 15gProtein: 30g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Words

Now you don’t need to head to the steakhouse when those lamb chop cravings hit. With high quality lamb meat and this easy recipe, you can satisfy your longing for tender and juicy lamb chops any night of the week from your home kitchen.

Searing the chops first helps recreate that crispy char while roasting gently cooks them through until tender and pink. A sweet and sticky balsamic glaze adds just the right hit of tangy sweetness to balance the unctuous lamby flavors.

Pair your homestyle Longhorn lamb chops with flavorful sides and a nice glass of Cabernet for a restaurant-worthy meal you’ll want to make over and over again.

So grab a couple of racks of top quality lamb the next time you’re at the butcher. Following this reliable recipe, you’ll be sinking your teeth into incredibly tender, juicy and flavorful lamb chops in no time. Here’s to recreating those crave-worthy Longhorn lamb chops we all know and love!

The post Longhorn Steakhouse Lamb Chops Recipe appeared first on Simply Good Cooking.

Longhorn Steakhouse, the renowned steakhouse chain, prides itself on serving up authentic Texan flavors that are deeply rooted in the state’s rich culinary traditions.

What Does Longhorn Steakhouse Honey Mustard Taste Like?

Longhorn Steakhouse’s Honey Mustard Recipe is a masterpiece of flavor. The sweetness of the honey perfectly complements the zesty kick of the mustard, creating a harmonious blend that tantalizingly dances on your taste buds. With each bite, you’ll experience a delightful interplay of flavors that will leave you craving for more.

How to Make Longhorn Steakhouse Honey Mustard

While the exact recipe remains a mystery, we’ve crafted a version that captures the essence of this beloved condiment. Here’s what you’ll need:

Ingredients

• 1/2 cup mayonnaise
• 1tbsp yellow mustard
• 1 tbsp honey

Kitchen Tools Needed

• Mixing bowl
• Whisk

Step-by-Step Instructions

Step 1: Gather Ingredients

Add the mayonnaise, yellow mustard, honey in the mixing bowl.

Step 2: Combine and store

Using the whisk, thoroughly mix the ingredients until well combined. Store it in the refrigerator for at least 3 weeks, then it more flavor.

Special Notes

• For best results, use high-quality Dijon and yellow mustards.
• If you prefer a thinner consistency, add a splash of water or milk to the sauce.
• Experiment with different types of honey (clover, wildflower, or even spicy honey) to create unique flavor variations.

Variations for Longhorn Steakhouse Honey Mustard Recipe

While the classic honey mustard recipe is a crowd-pleaser, you can also experiment with different flavors to suit your taste buds. Here are a few variations to try:

• Chipotle Honey Mustard: Add a tablespoon or two of chipotle peppers in adobo sauce for a smoky, slightly spicy twist.
• Balsamic Honey Mustard: Swap out the apple cider vinegar for an equal amount of balsamic vinegar for a richer, more complex flavor.
• Horseradish Honey Mustard: Stir in a tablespoon or two of prepared horseradish for a zesty kick.

Ways to Use Honey Mustard

This versatile condiment isn’t just for steaks – it can elevate a variety of dishes and add a burst of flavor to your favorite recipes. Here are a few ideas to get you started:

• Sandwich Spread: Slather it on your favorite sandwich or burger for an extra punch of flavor.
• Salad Dressing: Whisk it into your favorite vinaigrette for a sweet and tangy twist.
• Dipping Sauce: Serve it alongside chicken tenders, fries, or veggie sticks for a tasty dipping experience.
• Marinade: Use it as a marinade for grilled meats, adding depth and moisture to your proteins.
• Glaze: Brush it over salmon or chicken during the last few minutes of cooking for a sweet and tangy glaze.

How To Store

Proper storage is key to ensuring your homemade Longhorn Steakhouse Honey Mustard Recipe stays fresh and delicious. Follow these simple steps:

• Transfer the prepared honey mustard to an airtight container or jar.
• Refrigerate the container, and it will stay fresh for up to 2 weeks.
• For longer storage, consider freezing the honey mustard in an airtight, freezer-safe container for up to 3 months.
• When ready to use, thaw the frozen honey mustard in the refrigerator overnight, and give it a good stir before serving.

FAQs

Can I use different types of mustard?

Absolutely! While Dijon mustard is the classic choice, you can experiment with other varieties like whole grain, stone ground, or even spicy brown mustard to suit your taste preferences.

Is honey mustard gluten-free?

Most honey mustard recipes are naturally gluten-free, but it’s always best to check the labels of the individual ingredients to ensure they meet your dietary requirements.

Can I make a vegan version of this recipe?

Yes, you can make a vegan version by swapping out the honey for maple syrup or agave nectar, and using vegan mayonnaise or a dairy-free alternative.

How long does homemade honey mustard last?

When stored properly in an airtight container in the refrigerator, homemade honey mustard can last up to two weeks, but it’s best consumed within the first week for optimal flavor and freshness.

Longhorn Steakhouse Honey Mustard Recipe

Yield: 1/2 cup

Prep Time: 5 minutes

Recreate the iconic flavors of Longhorn Steakhouse's Honey Mustard at home with this easy recipe. Perfect balance of sweet & tangy for steaks, sandwiches & more!

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Ingredients

• 1/2 cup mayonnaise
• 1tbsp yellow mustard
• 1 tbsp honey

Instructions

1. Gather Ingredients: Add the mayonnaise, yellow mustard, honey in the mixing bowl.
2. Combine and store: Using the whisk, thoroughly mix the ingredients until well combined. Store it in the refrigerator for at least 3 weeks, then it more flavor.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 96Total Fat: 10gSaturated Fat: 1.6gTrans Fat: 0gCholesterol: 5mgSodium: 111mgCarbohydrates: 1.7gSugar: 1.6gProtein: 0.1g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Word

The Longhorn Steakhouse Honey Mustard Recipe is a true taste sensation that will transport your taste buds straight to the heart of Texas. With its perfect balance of sweet and savory flavors, this condiment is a must-have in your culinary arsenal.

Whether you’re dipping, glazing, or marinating, this honey mustard sauce is sure to elevate your dishes to new heights. So, grab your apron and get ready to whip up a batch of this Texas-sized treat.

The post Longhorn Steakhouse Honey Mustard Recipe appeared first on Simply Good Cooking.

I first tried Parmesan crusted asparagus years ago at Longhorn Steakhouse. I absolutely loved the dish and always made sure to order it when dining there. The combination of crunchy, cheesy asparagus alongside a juicy steak is heavenly.

I finally decided to try making the Longhorn Steakhouse Parmesan Crusted Asparagus Recipe at home in my air fryer, and it turned out even better than the restaurant version!

How to Make Longhorn Steakhouse Parmesan Crusted Asparagus

Making Parmesan crusted asparagus at home is easy. With just a few simple ingredients and steps, you can have restaurant-quality asparagus ready in under 25 minutes. Here’s what you’ll need:

Ingredients

• Fresh asparagus
• 1/2 cup all-purpose flour
• 2 beaten eggs with salt and pepper
• 1/2 cup plain breadcrumbs
• A generous handful of finely shredded Parmesan cheese
• Olive oil spray

Kitchen Tools

• Air fryer
• Mixing bowls
• Tongs or Forks

Step-by-Step Cooking Instructions

Step 1: Prepping the Asparagus

• Snap the asparagus spears to the desired length, discarding the tough ends.

Step 2: Prepare the Breading Station

• In one bowl, place the flour.
• In another bowl, combine beaten eggs with salt and pepper.
• In a third bowl, mix breadcrumbs with finely shredded Parmesan cheese.

Step 3: Coating the Asparagus

• Dip each asparagus spear into the flour, ensuring it’s well-coated.
• Next, dip it into the egg mixture, making sure to coat it thoroughly.
• Finally, roll the asparagus in the breadcrumb and Parmesan mixture until evenly coated.

Step 4: Air Frying

• Preheat your air fryer to 400 degrees Fahrenheit.
• Place the breaded asparagus in the air fryer basket, ensuring they’re not overcrowded.
• Give them a light spray with olive oil using an oil sprayer.

Step 5: Cooking Process

• Set the air fryer for 10 minutes, checking halfway through.
• At the 5-minute mark, take a peek – the bottoms should be golden brown.
• If needed, continue cooking for an additional 2-3 minutes until the asparagus reaches a satisfying crispiness.

Step 6: Final Touch

• After 8 minutes, if the asparagus is golden and crunchy, they’re ready to eat.
• Optionally, add a sprinkle of garlic powder to the breadcrumbs for an extra burst of flavor.

Tips for Making Perfect Parmesan Crusted Asparagus

• For maximum crunch, use fresh panko breadcrumbs rather than stale breadcrumbs.
• Don’t overcrowd the air fryer basket – cook in batches for even crisping.
• If the breading seems dry, give a light spritz of olive oil spray before air frying.
• For extra flavor, add minced garlic or Italian seasoning to the breadcrumb mixture.

Sauce to Serve With Asparagus

Here are some tasty sauce options to serve with Longhorn Steakhouse Parmesan Crusted Asparagus Recipe:

Lemon Garlic Aioli

• Blend together mayonnaise, lemon juice, garlic, salt and pepper. The tangy creaminess pairs perfectly with the crispy asparagus.

Spicy Ranch

• Mix ranch dressing with hot sauce and minced jalapenos for a creamy, spicy dipping sauce. Cool and creamy balances the asparagus crunch.

Garlic Butter

• Melt butter with minced garlic, parsley, lemon juice and pepper. Drizzle over the asparagus or serve alongside for dipping.

Hollandaise

• A classic! The rich, eggy hollandaise sauce complements the Parmesan flavor.

Pesto

• Stir together pesto sauce, olive oil and Parmesan. The herby pesto is delicious with crispy asparagus spears.

Marinara

• For an Italian flavor, serve with warm marinara sauce for dipping.

Storing and Reheating Tips

Leftover Parmesan crusted asparagus holds up well for 2-3 days stored properly:

• Allow asparagus to cool completely before refrigerating in an airtight container.
• To reheat, place chilled asparagus in a 400°F oven for 4-5 minutes until hot and crispy.
• Microwaving is not recommended, as it will make the crust soggy. Always reheat in the oven.
• For best texture, eat leftovers within 3 days. The breading may soften over time.

FAQs About Parmesan Crusted Asparagus

Have questions about replicating this addictive appetizer at home? Here are answers to some frequently asked questions:

What size asparagus should I use?

Look for spears that are at least 1/2-inch thick. Thinner spears tend to overcook and get soggy.

Do the breadcrumbs need Parmesan cheese?

Finely shredded Parmesan adds a savory flavor, but you can omit it if you don’t have it.

Can I bake Parmesan asparagus in the oven?

Yes, bake at 400°F for 12-15 minutes, flipping once, until browned and tender when pierced.

Should the asparagus be blanched before breading?

Blanching is not necessary. The direct air fryer heat will cook the asparagus thoroughly.

Got any other questions about making this crispy Parmesan crusted asparagus recipe? Let me know in the comments!

Longhorn Steakhouse Parmesan Crusted Asparagus Recipe

Yield: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Learn how to make crispy, cheesy Parmesan crusted asparagus at home with this easy air fryer recipe inspired by Longhorn Steakhouse's famous appetizer.

Print

Ingredients

• Fresh asparagus
• 1/2 cup all-purpose flour
• 2 beaten eggs with salt and pepper
• 1/2 cup plain breadcrumbs
• A generous handful of finely shredded Parmesan cheese
• Olive oil spray

Instructions

1. Prepping the Asparagus: Snap the asparagus spears to the desired length, discarding the tough ends.
   
2. Prepare the Breading Station: In one bowl, place the flour. In another bowl, combine beaten eggs with salt and pepper. In a third bowl, mix breadcrumbs with finely shredded Parmesan cheese.
   
3. Coating the Asparagus: Dip each asparagus spear into the flour, ensuring it's well-coated. Next, dip it into the egg mixture, making sure to coat it thoroughly. Finally, roll the asparagus in the breadcrumb and Parmesan mixture until evenly coated.
   
4. Air Frying: Preheat your air fryer to 400 degrees Fahrenheit. Place the breaded asparagus in the air fryer basket, ensuring they're not overcrowded. Give them a light spray with olive oil using an oil sprayer.
   
5. Cooking Process: Set the air fryer for 10 minutes, checking halfway through. At the 5-minute mark, take a peek – the bottoms should be golden brown. If needed, continue cooking for an additional 2-3 minutes until the asparagus reaches a satisfying crispiness.
   
6. Final Touch: After 8 minutes, if the asparagus is golden and crunchy, they're ready to eat. Optionally, add a sprinkle of garlic powder to the breadcrumbs for an extra burst of flavor.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gCholesterol: 94mgSodium: 230mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 8g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Words

Crunching into these crispy Parmesan-crusted asparagus spears is a truly satisfying experience. The textural contrast between the ultra-crisp exterior and the tender interior is what makes this veggie side so crave-worthy. Each spear packs a flavor punch, with savory Parmesan and garlic mingling with the fresh, verdant taste of the asparagus.

Recreate the flavors of Longhorn Steakhouse in your own kitchen by whipping up a batch of their signature Parmesan Crusted Asparagus. This easy air fryer Longhorn Steakhouse Parmesan Crusted Asparagus Recipe transforms basic ingredients into something special enough for date nights or dinner parties. Surprise your family with these crunchy, cheesy spears and enjoy feeling like dining out at home.

The post Longhorn Steakhouse Parmesan Crusted Asparagus Recipe appeared first on Simply Good Cooking.

With simmered ground beef and Italian sausage, spice-infused seasonings, and hearty beans in a thick, tomato-based sauce, each spoonful delivers the tastes you love from the restaurant original.

What Does Longhorn Steakhouse Chili Taste Like?

This chili recipe packs some serious Tex-Mex flavor. It has a nice kick of heat from the blend of chili powder and cayenne pepper. The ground beef and sausage provide a delicious meaty flavor. There are also notes of onion, garlic, cumin, and paprika. The tomato sauce creates a rich, thick base. And the kidney beans add great texture. 

Overall, it’s a very bold, spicy chili with a complex depth of savory flavors in each spoonful. Just like the Longhorn version, this chili will stick to your ribs and warm you up on a cold night.

How to Make Longhorn Steakhouse Copycat Chili

Making this restaurant-style chili recipe at home is simple with just a few key ingredients and some easy steps.

Ingredients:

• 2 green bell peppers/sweet peppers, minced
• 1 medium-sized sweet onion, minced
• 6-7 cloves of garlic, minced
• 1/4 cup olive oil
• 2 tablespoons butter
• 2.82 pounds ground beef/ground turkey/ground chicken
• 5 spicy Italian sausages
• 1 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1 tablespoon paprika
• 1/2 teaspoon ground cumin
• 1/2 tablespoon black pepper
• 2 tablespoons Seasoned Salt ( I used Lawry’s Seasoned Salt)
• 6 tablespoons chili powder
• 2 cans (16 ounces each) light red kidney beans, rinsed
• 1 packet Onion Soup Mix (I used Lipton’s Beefy)
• 1 tablespoon Hershey’s unsweetened cocoa powder
• 1 tablespoon Better Than Bouillon Roasted Beef Base
• 1 can (28 ounces) tomato puree
• 1/2 cup water
• 1 can (12 ounces) dark beer (e.g., Modelo or Guinness)
• Crushed red pepper flakes (to taste)
• Cheese, sour cream, jalapenos (for topping)

Kitchen Tools Needed

• Large pot or dutch oven
• Cutting board and knife
• Wooden spoon for stirring
• Measuring cups and spoons

Step-by-Step Cooking Instructions

Step 01: Prepare Vegetables

Pre-washed all vegetables. Then Mince the green bell peppers that are about ½ cup worth, sweet onion, and garlic cloves. Cut them into small pieces. Remember,we are making a large batch of chili. So, you can adjust, if you are making a small batch.

Step 02: Saute Vegetables

Heat olive oil and butter in a pan over medium-high heat. Add minced onion and green bell pepper. Once they start to sweat down, add the minced garlic and Saute until fragrant.

Step 03: Adding Beef and Sausages

After the garlic and onion have sauteed, add the ground beef or any of the meat types you would like to use and the 5 spicy italian sausages to the pan. 

Step 04: Season Meat

Add onion powder, garlic powder, paprika, ground cumin, black pepper, and Lawry’s Seasoned Salt to the meat mixture. Stir well to incorporate the seasonings evenly. After a few minutes, add the chili powder thoroughly. Use a high-quality chili powder for best results.

Step 05: Add Additional Ingredients

To the meat mixture, first add Beefy Onion Soup Mix and Bouillon beef base or any beef base you have. Stir well for a few minutes to incorporate the seasonings. Then, add ½ tablespoon of Hershey’s unsweetened cocoa powder and stir again.

Step 06: Mix Tomato Puree

Now add the full can of tomato puree to the mixture and ½ cup of water. Stir until it is well incorporated.

Step 07: Add Beans & Beer

Once you have mixed the tomato puree well, add  the beans and stir them well. Then it’s time to add the Modelo beer or any types of dark beer.

Step 08: Simmer

Reduce the heat to low temperature. Cover the pot partially and let the chili simmer for about 1.5 hours, stirring occasionally.

Step 09: Adjust Seasoning

In the meantime, taste the chili and adjust seasoning as needed. Add crushed red pepper flakes or salt for spice based on your preference.

Step 10: Continue Simmering

Allow the chili to continue cooking on low heat for another 1.5 to 2 hours, or until the desired thickness is achieved and the flavors are well blended.

Step 11: Serve

Serve the chili hot, topped with cheese, sour cream, jalapenos, or any other desired toppings.

Special Notes for the Best Longhorn Steakhouse Chili

• Use fresh minced garlic rather than pre-minced garlic for more authentic flavor. The jarred stuff can leave a bitter taste.
• Opt for a high-quality chili powder, as the better brands make a noticeable difference in the overall flavor.
• Add just a tablespoon of unsweetened cocoa powder to provide subtle depth without any sweetness. The chocolate highlights the other spices.
• Mix in the beef broth and soup base before adding the tomatoes. This allows more infusion of savory meatiness into the sauce.
• Cook the chili at a low simmer for around 3 hours, keeping the pot partially covered. The long cooking lets the flavors develop fully.

Recipe Variations to Try

• Make it with ground turkey or chicken instead of ground beef for a lighter taste.
• Throw in additional bean varieties like pinto or black beans for more fiber and texture.
• Create a vegetarian version by omitting the meat entirely and loading up on beans as your protein source.
• Add a small amount of tomato paste when cooking for a deeper, richer tomato backbone.
• Use a dark beer like Guinness instead of Modelo for even more richness.
• Adjust the amount of red pepper flakes to reach your desired spice level, from mild to extra fiery.

What to Serve with Longhorn Steakhouse Chili

This hearty chili pairs well with different sides:

• Crusted Steak: Accompany your chili with a succulent crusted steak for a truly satisfying and flavorful feast.
• Corn on the Cob: Enjoy the sweetness of corn on the cob as a delightful side that complements the bold flavors of the chili.
• Cowboy Pork Chop: Pair your chili with a hearty cowboy pork chop for a protein-packed meal that’s sure to satisfy your hunger.
• Buttery cornbread: Enjoy the comforting combination of sweet, buttery cornbread with the savory chili.
• Crispy tortilla chips: Add a satisfying crunch by serving chili atop crispy tortilla chips for a Tex-Mex twist.
• Flaky cheddar biscuits: Indulge in the rich, cheesy goodness of flaky cheddar biscuits alongside your hearty chili.
• Soft dinner rolls: Pair soft, warm dinner rolls with chili for a comforting meal that’s perfect for dipping and sopping up the delicious sauce.
• Cool tossed salad: Balance the heat of the chili with a refreshing tossed salad tossed in a light vinaigrette.
• Fluffy white rice: Serve your chili over fluffy white rice for a hearty and satisfying meal with added texture and substance.

Any of these sides turn the chili into a satisfying complete meal. The options are unlimited!

Frequently Asked Questions

Now, let’s answer some of the most common questions you may want to know when making this recipe.

Can I substitute the green bell peppers with other types of peppers?

Yes, feel free to use sweet peppers or any other variety of peppers according to your preference.

Can I use ground chicken or turkey instead of beef?

Absolutely, you can substitute ground beef with ground chicken or turkey if preferred. Just ensure to adjust the seasoning accordingly.

What if I can’t find Better Than Bouillon Roasted Beef Base?

If you can’t find the beef base, you can use regular beef broth as a substitute with similar results.

Can I use any type of dark beer?

Yes, you can use your preferred brand of dark beer. Models and Guinness are mentioned as examples, but any dark beer will work.

What if I prefer my chili less thick or more soupy?

You can adjust the consistency by adding more or less water during cooking. Keep in mind that the chili will thicken as it cooks.

How should I store leftovers?

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage. Reheat gently on the stovetop or in the microwave.

Longhorn Steakhouse Chili Recipe

Yield: One Large Dutch Oven Pot

Prep Time: 20 minutes

Cook Time: 3 hours

Additional Time: 10 minutes

Total Time: 3 hours 30 minutes

Recreate the bold, savory flavors of Longhorn Steakhouse chili at home with this easy copycat recipe packed with ground beef, beans, beer, and spices.

Print

Ingredients

• 2 green bell peppers/sweet peppers, minced
• 1 medium-sized sweet onion, minced
• 6-7 cloves of garlic, minced
• 1/4 cup olive oil
• 2 tablespoons butter
• 2.82 pounds ground beef/ground turkey/ground chicken
• 5 spicy Italian sausages
• 1 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1 tablespoon paprika
• 1/2 teaspoon ground cumin
• 1/2 tablespoon black pepper
• 2 tablespoons Seasoned Salt ( I used Lawry's Seasoned Salt)
• 6 tablespoons chili powder
• 2 cans (16 ounces each) light red kidney beans, rinsed
• 1 packet Onion Soup Mix (I used Lipton's Beefy)
• 1 tablespoon Hershey's unsweetened cocoa powder
• 1 tablespoon Better Than Bouillon Roasted Beef Base
• 1 can (28 ounces) tomato puree
• 1/2 cup water
• 1 can (12 ounces) dark beer (e.g., Modelo or Guinness)
• Crushed red pepper flakes (to taste)
• Cheese, sour cream, jalapenos (for topping)

Kitchen Tools Needed

Toggle ingredient group

• Large pot or dutch oven
• Cutting board and knife
• Wooden spoon for stirring
• Measuring cups and spoons

Instructions

1. Pre-washed all vegetables. Then Mince the green bell peppers that are about ½ cup worth, sweet onion, and garlic cloves. Cut them into small pieces. Remember, we are making a large batch of chili. So, you can adjust, if you are making a small batch.
2. Heat olive oil and butter in a pan over medium-high heat. Add minced onion and green bell pepper. Once they start to sweat down, add the minced garlic and Saute until fragrant.
3. After the garlic and onion have sauteed, add the ground beef or any of the meat types you would like to use and the 5 spicy italian sausages to the pan.
4. Add onion powder, garlic powder, paprika, ground cumin, black pepper, and Seasoned Salt to the meat mixture. Stir well to incorporate the seasonings evenly. After a few minutes, add the chili powder thoroughly. Use a high-quality chili powder for best results.
5. To the meat mixture, first add Beefy Onion Soup Mix and Bouillon beef base or any beef base you have. Stir well for a few minutes to incorporate the seasonings. Then, add ½ tablespoon of Hershey's unsweetened cocoa powder and stir again.
6. Now add the full can of tomato puree to the mixture and ½ cup of water. Stir until it is well incorporated.
7. Once you have mixed the tomato puree well, add the beans and stir them well. Then it's time to add the Modelo beer or any types of dark beer.
8. Reduce the heat to low temperature. Cover the pot partially and let the chili simmer for about 1.5 hours, stirring occasionally.
9. In the meantime, taste the chili and adjust seasoning as needed. Add crushed red pepper flakes or salt for spice based on your preference.
10. Allow the chili to continue cooking on low heat for another 1.5 to 2 hours, or until the desired thickness is achieved and the flavors are well blended.
11. Serve the chili hot, topped with cheese, sour cream, jalapenos, or any other desired toppings.

Nutrition Information:

Serving Size: 8-10
Amount Per Serving: Calories: 300-400Total Fat: 15-20gSaturated Fat: 5-8gCholesterol: 50-80mgSodium: 800-1200mgCarbohydrates: 20-30gFiber: 5-8gSugar: 5-8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Conclusion

This easy Longhorn Steakhouse chili recipe lets you enjoy the flavors from the restaurant in your own kitchen. It’s packed with spice, meaty flavor, and thick tomatoey goodness. The bonus – it makes tasty leftovers! So fire up a pot and dig into this copycat chili. One bowlful and your taste buds will think they’re dining out.

The post LongHorn Steakhouse Chili Recipe at Home appeared first on Simply Good Cooking.

As soon as I took my first bite of Longhorn Steakhouse Cowboy Pork Chop months ago, I just had to try recreating them at home. Their bone-in chops are so thick and meaty, with a perfect balance of savory and sweet from a balsamic glaze. I love how the smoky, charred crust gives way to tender, succulent meat inside. They’re a hearty meal that will satisfy any wrangler’s appetite.

What Does Longhorn Steakhouse Cowboy Pork Chop Taste Like?

The Longhorn Steakhouse Cowboy Pork Chop is an umami bomb for your taste buds. The thick-cut, bone-in chop provides plenty of rich, meaty pork flavor that will make your mouth water. The outside of the chop gets a nice char from searing it in the skillet, giving it a slightly crispy texture and a lovely browned color.

But the real star of the show is the balsamic orange glaze. It strikes the perfect balance of sweet and tangy. The bright citrus flavor of the fresh orange juice perks up your palate. It mixes with the mellow sweetness of the balsamic for a sticky, lacquered glaze that perfectly offsets the savory chops. A touch of black pepper gives it all a little kick.

How to Make Longhorn Steakhouse Cowboy Pork Chops

Recreating these Cowboy Pork Chops at home is pretty straightforward. Here’s a step-by-step guide:

Ingredients Needed

• 2 (20 oz) 2-inch thick bone-in pork chops
• 1 1/2 tbsp avocado oil
• rosemary salt and pepper to taste
• 2-3 cloves smashed garlic
• 10 sprigs thyme
• 5 sprigs sage
• 2 tbsp unsalted butter

Balsamic orange glaze:

• 1 cup orange juice
• 1/3 cup balsamic vinegar
• 7 tbsp cold unsalted butter
• rosemary salt and pepper to taste

Kitchen Tools

• Tongs
• Spoon or spatula
• Knife
• Cutting board
• Large cast iron or stainless steel skillet

Step-by- Step Instructions

Step 1: Prepare the Pork Chops

Take the pork chops out of the fridge and let them temper/come up to room temperature for 40-45 minutes before cooking. Pat them dry thoroughly with paper towels. Use a sharp knife to cut slits across the fat cap of the chops to prevent curling.

Step 2: Seasoning the Pork Chops

Rub pork chops all over with olive oil. Generously season both sides of the chops with the rosemary salt and lots of freshly ground black pepper.

Step 3: Prepare the skillet

Heat a large skillet over high heat until smoking hot. Add just enough oil to coat the bottom.

Step 4: Sear the Pork Chops

Place the pork chops in the pan and sear for 2-3 minutes until nicely browned. Flip and sear the other side for another 2 minutes.

Step 5: Baste the Pork Chops:

Turn heat down to medium-low. Add the crushed garlic cloves and butter to the pan. Once butter has melted and starts foaming, tilt pan and start basting the chops for 2 minutes. Add the thyme and sage, basting for another 2 minutes.

Step 6: Rest the Pork Chops and reserving the excess fat:

Remove the chops from the pan and let rest for 7-8 minutes.
Pour off excess fat from the pan, reserving it.

Step 7: Make the Glaze

Add the orange juice to the pan and simmer until reduced by half, scraping up any browned bits stuck to the bottom. Add the balsamic vinegar and reduce again by half. Reduce heat to low and gradually whisk in the cold butter cubes until thickened and sauce-like.

Step 8: Final Seasoning and Serving:

Season sauce with more black pepper and a sprinkle of rosemary salt. Slice pork chops and serve drizzled with the orange balsamic sauce.

Variations for Longhorn Steakhouse Cowboy Pork Chop

While the original recipe is a tried-and-true favorite, feel free to put your own spin on the Longhorn Steakhouse Cowboy Pork Chop:

• Use a dry rub instead of just salt and pepper for more flavor.
• Add different herbs to the butter baste like rosemary, oregano or marjoram.
• Glaze chops with bourbon, maple syrup, honey, or stone fruit preserves instead.
• Top with caramelized onions or sauteed mushrooms for extra flavor.
• Make a pan sauce from the fond using broth, wine or cider for a creamy chop.
• Grill or broil the chops instead of pan-searing for a smokier flavor.
• Use apple cider or pineapple juice instead of orange juice for the glaze.

Serving Suggestions

These pork chops pair wonderfully with classic cowboy sides:

• Loaded Baked Potatoes – Top russet potatoes with cheddar, bacon, scallions and sour cream.
• Fire-Roasted Corn on the Cob – Brush shucked corn with a smoky chili-lime butter before grilling.
• Cowboy Beans – Simmer pinto beans with bacon, onion, garlic, bell pepper and barbecue sauce.
• Glazed Carrots – Toss peeled baby carrots with brown sugar, butter and a pinch of cinnamon.
• Buttermilk Biscuits – Flaky, buttery biscuits are perfect for sopping up any sauce.
• Green Salad with Ranch – Crisp lettuce, cherry tomatoes, cheese, bacon and tangy ranch dressing.

Storing and Reheating Longhorn Steakhouse Cowboy Pork Chop

Proper storage is key when saving any leftovers from the Longhorn Steakhouse Cowboy Pork Chop. Here are some tips:

• Let pork chops cool completely before storing. Store in an airtight container.
• Chops can be refrigerated for 3-4 days. The glaze can be stored separately.
• For longer storage, freeze chops and glaze in an airtight bag for 2-3 months. Thaw overnight in the fridge before reheating.
• Refrigerated chops and glaze can go straight into a hot skillet, oven or microwave to reheat.
• For freezer-thawed chops, pat dry before reheating so they don’t get soggy. Reheat glaze in microwave.
• Bring chops up to an internal temperature of at least 145°F. Reheat glaze until warmed through.
• Don’t overheat or chops can dry out. Use lower heat and baste while reheating.
• If reheating in the microwave, cover and use short bursts of 30 seconds at a time.
• Add a little water or broth to the container when reheating for extra moisture.

FAQs

What cut of pork is used for the Cowboy Chop?

Longhorn Steakhouse uses a bone-in center cut pork chop, about 2 inches thick. The bone adds extra flavor.

Can I use boneless pork chops?

You can, but bone-in chops are highly recommended. The bone prevents them from drying out. If using boneless, watch the cooking time closely.

What’s the best way to season the chops?

Generously rub them all over with rosemary salt and freshly cracked black pepper. The salt brings out the pork’s flavor.

What kind of oil should I sear the chops in?

A high smoke point neutral oil like avocado or vegetable oil works best. This allows the chops to get a nice sear.

What if my chops curl while cooking?

Cutting slits across the fat cap before cooking prevents curling. Also be sure to dry the chops thoroughly before searing.

How do I get a nice crust on the chops?

Make sure the skillet is piping hot before adding chops. Don’t move them for 2-3 minutes after adding to the skillet so they get a good sear.

What’s the best way to baste the chops?

Use a spoon to scoop up the pan juices as the butter melts. Tilt the pan and spoon it over the tops of the chops continuously.

When should I make the glaze?

After removing the chops, make the glaze right in the same pan to get all the delicious browned bits from the pork.

What can I serve with the Cowboy Pork Chop?

Sides like mashed potatoes, roasted veggies, or a fresh green salad would complement it perfectly.

Longhorn Steakhouse Cowboy Pork Chop Recipe

Yield: 2

Prep Time: 50 minutes

Cook Time: 15 minutes

Total Time: 1 hour 5 minutes

Learn how to make the juicy, garlicky chops served at Longhorn Steakhouse. With just a quick sear, herb baste and tangy orange glaze, you'll have an amazing weeknight dinner.

Print

Ingredients

• 2 20 oz 2-inch thick bone-in pork chops
• 1 1/2 tbsp avocado oil
• rosemary salt and pepper to taste
• 2-3 cloves smashed garlic
• 10 sprigs thyme
• 5 sprigs sage
• 2 tbsp unsalted butter

Balsamic orange glaze:

Toggle ingredient group

• 1 cup orange juice
• 1/3 cup balsamic vinegar
• 7 tbsp cold unsalted butter
• rosemary salt and pepper to taste

Instructions

1. Prepare the Pork Chops: Take the pork chops out of the fridge and let them temper/come up to room temperature for 40-45 minutes before cooking. Pat them dry thoroughly with paper towels. Use a sharp knife to cut slits across the fat cap of the chops to prevent curling.
2. Seasoning the Pork Chops: Rub pork chops all over with olive oil.
   Generously season both sides of the chops with the rosemary salt and lots of freshly ground black pepper.
   
3. Prepare the skillet: Heat a large skillet over high heat until smoking hot. Add just enough oil to coat the bottom.
   
4. Sear the Pork Chops: Place the pork chops in the pan and sear for 2-3 minutes until nicely browned. Flip and sear the other side for another 2 minutes.
   
5. Baste the Pork Chops: Turn heat down to medium-low. Add the crushed garlic cloves and butter to the pan. Once butter has melted and starts foaming, tilt pan and start basting the chops for 2 minutes. Add the thyme and sage, basting for another 2 minutes.
   
6. Rest the Pork Chops and reserving the excess fat: Remove the chops from the pan and let rest for 7-8 minutes. Pour off excess fat from the pan, reserving it.
   
7. Make the Glaze: Add the orange juice to the pan and simmer until reduced by half, scraping up any browned bits stuck to the bottom.
   Add the balsamic vinegar and reduce again by half.
   Reduce heat to low and gradually whisk in the cold butter cubes until thickened and sauce-like.
   
8. Final Seasoning and Serving: Season sauce with more black pepper and a sprinkle of rosemary salt. Slice pork chops and serve drizzled with the orange balsamic sauce.

Nutrition Information:

Serving Size: 2
Amount Per Serving: Calories: 700-800Total Fat: 50-60gSodium: 500-600mgCarbohydrates: 20-30gFiber: 1-2gSugar: 12-15gProtein: 40-50g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Word

Longhorn Steakhouse Cowboy Pork Chop Recipe guaranteed to satisfy that hankering for a big, bold steakhouse-worthy dinner. With just a few simple ingredients and techniques, you can have juicy, butter-basted chops coated in the most crave-worthy glaze right at home.

I hope this recipe inspires you to saddle up to the stove and cook up the most mouthwatering pork chops ever. Enjoy this taste of the Wild West in every savory bite!

The post Longhorn Steakhouse Cowboy Pork Chop Recipe appeared first on Simply Good Cooking.

After some experimenting in the kitchen, I’ve come up with a Longhorn Steakhouse cheesecake recipe that is super easy to make and rivals the cheesecake from the actual restaurant!

An Easy Cheesecake Recipe You Can Make at Home

Making restaurant-quality cheesecake at home is easier than you might think. This cheesecake recipe uses simple ingredients that you likely have in your kitchen already – cream cheese, eggs, sugar, vanilla, and graham cracker crumbs for the crust. I was surprised at how well the flavors came together to create a silky and rich cheesecake with the classic flavor profile of the Longhorn Steakhouse version.

While cheesecake may seem intimidating, this recipe breaks the process down into easy steps. Even if you’ve never made cheesecake before, you can make this Longhorn copycat recipe successfully on the first try. I’ll walk you through each step, from preparing the crust to baking and chilling the cheesecake. Before long, you’ll be serving up creamy slices of this delicious homemade dessert.

Ingredients

• 4 pieces of Digestive biscuits
• 2 tablespoon Melted butter
• 1 cup of Cream cheese
• ¼ cup of Sugar
• 1 medium-sized Egg
• ½ teaspoon of Vanilla essence
• ¼ cup of Heavy cream

Recommended Equipment

• Cutting Board
• Measuring Cups
• Whisk
• Knife
• Fine Mesh Strainers
• Spatulas
• Mixing Bowls
• Measuring Spoons

Step-By-Step Instructions for Making Longhorn Cheesecake

Step 1: Prepare Ramekin Bowls

Grease two ramekin bowls with melted butter and set aside.

Step 2: Make Crumb Base

Crush 4 digestive biscuits finely using a hammer. In a bowl, mix crushed biscuits with melted butter to create crumbs.

Step 3: Create Crumb Layer

In a greased ramekin bowl, add about 3 tbsp of crumbs. Press the crumbs with a spoon to form a smooth and even layer. Set aside.

Step 4: Prepare Cream Cheese Batter

In a separate bowl, whisk together cream cheese and sugar until smooth. Add the egg and vanilla essence, whisking well. Pour in the heavy cream and whisk until a smooth and thick cream cheese batter forms.

Step 5: Layering

Pour the cream cheese batter over the crumb layer in the ramekin bowl.

Step 6: Microwave

Microwave the bowls for 5 minutes, checking every 30 seconds at 50% power.

Step 7: Chill

After microwaving, let it cool to room temperature then refrigerate the bowls for 1-2 hours.

Step 8: Serve

Invert the bowl over a plate. If the cheesecake doesn’t come out easily, use a knife to gently scrape the sides of the bowl. This will help the cheesecake release easily, allowing you to serve it chilled. Garnish with blueberries or your personal preference for an extra touch.

Tips for Making the Perfect Cheesecake

Here are some helpful tips to ensure your Longhorn Steakhouse cheesecake turns out flawlessly:

• Be sure to grease the springform pan well to help prevent sticking.
• Mix the batter thoroughly to avoid lumps in the finished cheesecake.
• Don’t overbake or the cheesecake will crack.

Topping Ideas for This Creamy Cheesecake

While this Longhorn cheesecake is delicious plain, you can dress it up with toppings too. Here are some of my favorites:

• Fresh fruit like sliced strawberries, blueberries, or raspberries
• Chocolate – try chocolate sauce, shaved chocolate, or chocolate chips
• Caramel sauce or dulce de leche swirled on top
• Chopped nuts like pecans or walnuts add crunch
• Whipped cream for an extra creamy topping

Serving and Storing Leftovers

Cheesecake tastes heavenly when chilled. For the best texture, serve slightly chilled rather than icy cold from the fridge. Allow leftovers to come to room temperature for about 15 minutes before serving.

Cover any uneaten cheesecake tightly and store in the refrigerator for 3-4 days. The creamy texture tends to firm up after chilling overnight – simply let leftovers sit at room temperature for 15-20 minutes to soften before serving.

For longer storage, cheesecake slices can be wrapped well in plastic wrap then foil and frozen for 2-3 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions About This Cheesecake Recipe

What if my cheesecake cracks on top?

Some minor cracking is natural – just cover any cracks with fruit topping. Large cracks are from overbaking. Next time, check a few minutes early.

Can I make ahead?

Yes! You can bake the cheesecake 1-2 days in advance. Just avoid slicing until ready to serve. Cover and refrigerate until ready to top and slice.

Can I use lower fat ingredients?

For the signature ultra-rich and dense texture, full-fat dairy products are a must. Using low-fat or fat-free cream cheese, sour cream, eggs etc. will result in a much lighter, fluffier cheesecake.

Longhorn Steakhouse Cheesecake Recipe

Yield: 2 Cakes

Prep Time: 15 minutes

Cook Time: 5 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

Satisfy your sweet tooth with this easy recipe recreating Longhorn Steakhouse's famous creamy cheesecake with a buttery graham cracker crust.

Print

Ingredients

• 4 pieces of Digestive biscuits
• 2 tablespoon Melted butter
• 1 cup of Cream cheese
• ¼ cup of Sugar
• 1 medium-sized Egg
• ½ teaspoon of Vanilla essence
• ¼ cup of Heavy cream

Instructions

1. Prepare Ramekin Bowls: Grease two ramekin bowls with melted butter and set aside.
   
2. Make Crumb Base: Crush 4 digestive biscuits finely using a hammer. In a bowl, mix crushed biscuits with melted butter to create crumbs.
   
3. Create Crumb Layer: In a greased ramekin bowl, add about 3 tbsp of crumbs. Press the crumbs with a spoon to form a smooth and even layer. Set aside.
   
4. Prepare Cream Cheese Batter: In a separate bowl, whisk together cream cheese and sugar until smooth. Add the egg and vanilla essence, whisking well. Pour in the heavy cream and whisk until a smooth and thick cream cheese batter forms.
   
5. Layering: Pour the cream cheese batter over the crumb layer in the ramekin bowl.
   
6. Microwave: Microwave the bowls for 5 minutes, checking every 30 seconds at 50% power.
   
7. Chill: After microwaving, let it cool to room temperature then refrigerate the bowls for 1-2 hours.
   
8. Serve: Invert the bowl over a plate. If the cheesecake doesn't come out easily, use a knife to gently scrape the sides of the bowl. This will help the cheesecake release easily, allowing you to serve it chilled. Garnish with blueberries for an extra touch.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 40gSaturated Fat: 23gTrans Fat: 1gCholesterol: 185mgSodium: 410mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 9g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Words

I hope you’ll give this easy Longhorn Steakhouse cheesecake recipe a try soon. It’s a crowd-pleasing dessert that will make you feel like baking up cheesecake masterpieces.

Enjoy recreating the flavors of this classic restaurant dessert in your own kitchen. Surprise your family with this creamy homemade treat!

The post Longhorn Steakhouse Cheesecake Recipe appeared first on Simply Good Cooking.

As someone who loves comfort food, loaded baked potato soup is one of my ultimate favorites. There’s just something so satisfying about those pieces of soft potato swimming in a pool of rich, velvety broth. And let’s not forget the bacon, cheese, and scallions on top that take it over the edge!

Longhorn Steakhouse, the popular American chain restaurant, does this chunky potato soup justice. But with this homemade copycat Longhorn Steakhouse Loaded Potato Soup Recipe, you can skip the restaurant and make it anytime the craving hits. Trust me, this will become a new favorite in your household!

How to Make Longhorn Steakhouse Loaded Potato Soup

Recreating the flavors of Longhorn’s loaded potato soup starts with the base – soft, cubed potatoes simmered in a creamy broth. Russet or Yukon gold potatoes work well here since they break down and thicken the soup. From there, you’ll build in smoky bacon, fresh scallions, sharp cheddar cheese, and tangy sour cream.

Here’s a quick look at what you’ll need:

Ingredients

• 4 medium-sized russet or 2 large Yukon Gold potatoes
• 1 pound of bacon, diced
• 1 small yellow onion, finely diced (about 1/4 cup)
• 2 large cloves of garlic, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup half-and-half
• 2 cups water
• 2 teaspoons chicken bouillon (or substitute with 2 cups chicken broth)
• 1 teaspoon salt (plus more to taste)
• Black pepper to taste

Garnishes:

• Shredded cheddar cheese
• Green onions, sliced
• Sour cream

Kitchen Tools

• Large soup pot
• Slotted spoon
• Paper towels
• Whisk
• Knife
• Cutting board
• Measuring cups and spoons
• Potato masher (optional)
• Ladle

Step-by-Step Instructions

Step 1: Prepare Potatoes

Peel and dice the potatoes into half-inch cubes.

Step 2: Cook Bacon

In a large soup pot, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and place it on a paper towel to drain. Reserve bacon fat in the pot.

Step 3: Sauté Onions and Garlic

In the same pot with bacon fat, add diced onions. Cook until translucent, then add minced garlic. Sauté for a minute, being careful not to brown.

Step 4: Make Roux

Sprinkle flour over the onion and garlic mixture. Stir well to create a roux. Cook for a minute to eliminate the raw flour taste.

Step 5: Add Milk and Half-and-Half

Gradually add the whole milk and half-and-half to the pot, whisking constantly to avoid lumps. Continue whisking until the mixture thickens.

Step 6: Prepare and add Broth

In a separate bowl, mix 2 cups of water with chicken bouillon (or chicken broth) and salt. Add this mixture to the pot, stirring well.

Step 7: Add Potatoes

Place diced potatoes into the pot. Stir to combine, and let the soup come to a simmer over medium-low heat.

Step 8: Simmer

Simmer the soup for 15-20 minutes or until the potatoes are tender, stirring occasionally. Adjust the thickness with more water if needed.

Step 9: Mash Potatoes (Optional)

For a creamier texture, use a potato masher to lightly mash some of the potatoes in the soup.

Step 10: Garnish and Serve

Ladle the soup into bowls. Top with shredded cheddar cheese, bacon bits, sliced green onions, and a dollop of sour cream.
Enjoy!

Serve the loaded baked potato soup hot, and enjoy with some fresh bread on the side.

Recipe Tips

• For a thinner soup, add more broth or milk. For a thicker soup, mash more potatoes.
• Try smoked cheddar or Gouda for a twist on the classic cheddar topping.
• Swap the half-and-half for heavy cream for an extra-indulgent soup.
• For convenience, look for pre-diced potatoes in the refrigerated section of the grocery store.
• Leftover soup will thicken up overnight in the fridge. Simply thin it with extra broth when reheating.

What to Serve with Longhorn Steakhouse Loaded Potato Soup

A bowl of creamy loaded potato soup makes a comforting meal on its own. But I also like to round it out with some accompaniments:

1. Bread – Warm rolls or slices of crusty bread are perfect for dipping in the cheesy soup.
2. Salad – A side salad with ranch dressing is a nice light complement.
3. More bacon! – Extra crispy bacon crumbles are always welcome.
4. Chips – Potato chips, tortilla chips, or crackers offer a little crunch.
5. Beer or wine – I prefer an amber ale or medium-bodied white wine with this soup.

This soup also makes a great starter course for steak dinners or barbecue meals. The possibilities are endless!

How to Store and Reheat the Soup

Storage

• Let the soup cool completely, then transfer to an airtight container.
• It will keep for 4-5 days refrigerated.

Reheating

• On the stovetop: Heat the soup over medium-low, stirring often, until hot.
• In the microwave: Heat in 30 second intervals, stirring between, until hot. Add a splash of milk if too thick.
• Garnishes: Add fresh bacon bits, cheese, green onions and sour cream before serving.

FAQs

Here are answers to some common questions about this sensational Longhorn Steakhouse Loaded Potato Soup Recipe:

What kind of potatoes work best?

Starchy potatoes like russets and Yukon golds break down best for the creamy base. Avoid waxy red or white potatoes.

Can I prepare this soup in advance?

Yes! The soup can be made 1-2 days in advance. Cool completely before refrigerating. Reheat gently when ready to serve.

Can I use frozen potatoes?

Not recommended – frozen potato cubes won’t break down properly. Always start with fresh potatoes.

What if I don’t have half-and-half?

Substitute whole milk combined with heavy cream for a close alternative. Or use all heavy cream for an extra-rich soup.

What kind of bacon is best?

I prefer thick-cut applewood smoked bacon, but any good quality bacon will work well.

Can I freeze the soup?

Absolutely! Allow to cool completely before transferring to freezer bags or containers. Thaw overnight in fridge before reheating.

Longhorn Steakhouse Loaded Potato Soup Recipe

Yield: 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This easy, creamy loaded potato soup recipe tastes just like the Longhorn Steakhouse classic, loaded with crispy bacon, tender potatoes, cheddar cheese and cool sour cream.

Print

Ingredients

• 4 medium-sized russet or 2 large Yukon Gold potatoes
• 1 pound of bacon, diced
• 1 small yellow onion, finely diced (about 1/4 cup)
• 2 large cloves of garlic, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup half-and-half
• 2 cups water
• 2 teaspoons chicken bouillon (or substitute with 2 cups chicken broth)
• 1 teaspoon salt (plus more to taste)
• Black pepper to taste

Garnishes:

Toggle ingredient group

• Shredded cheddar cheese
• Green onions, sliced
• Sour cream

Instructions

1. Prepare Potatoes: Peel and dice the potatoes into half-inch cubes.
   
2. Cook Bacon: In a large soup pot, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and place it on a paper towel to drain. Reserve bacon fat in the pot.
   
3. Sauté Onions and Garlic: In the same pot with bacon fat, add diced onions. Cook until translucent, then add minced garlic. Saute for a minute, being careful not to brown.
   
4. Make Roux: Sprinkle flour over the onion and garlic mixture. Stir well to create a roux. Cook for a minute to eliminate the raw flour taste.
   
5. Add Milk and Half-and-Half: Gradually add the whole milk and half-and-half to the pot, whisking constantly to avoid lumps. Continue whisking until the mixture thickens.
   
6. Prepare and add Broth: In a separate bowl, mix 2 cups of water with chicken bouillon (or chicken broth) and salt. Add this mixture to the pot, stirring well.
   
7. Add Potatoes: Place diced potatoes into the pot. Stir to combine, and let the soup come to a simmer over medium-low heat.
   
8. Simmer: Simmer the soup for 15-20 minutes or until the potatoes are tender, stirring occasionally. Adjust the thickness with more water if needed.
   
9. Mash Potatoes (Optional): For a creamier texture, use a potato masher to lightly mash some of the potatoes in the soup.
   
10. Garnish and Serve: Ladle the soup into bowls. Top with shredded cheddar cheese, bacon bits, sliced green onions, and a dollop of sour cream. Serve the loaded baked potato soup hot, and enjoy with some fresh bread on the side.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 38gSaturated Fat: 18gTrans Fat: 1gCholesterol: 85mgSodium: 1200mgCarbohydrates: 38gFiber: 3gSugar: 5gProtein: 21g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Words

I hope this copycat Longhorn Steakhouse Loaded Potato Soup Recipe helps you recreate the classic flavors of Longhorn Steakhouse’s famous loaded potato soup. With tender potatoes, rich creamy broth, smoky bacon, and tangy sour cream, it’s the ultimate comfort food. This soup satisfies any chilly weather craving or potato soup hankering.

Let me know if you have any other questions! I’m always happy to help fellow home cooks whip up restaurant-quality recipes. Now go fire up some bacon and potatoes – it’s potato soup season!

The post Longhorn Steakhouse Loaded Potato Soup Recipe appeared first on Simply Good Cooking.

The exact blend of spices used in their original seasoning mix is a well-guarded secret. But with a bit of trial and error, I came up with a homemade recipe that replicates those familiar notes of garlic, pepper and other spices. It adds a kick of flavor when sprinkled on their Spinach Dip, steaks, chops, burgers and more.

What Does Longhorn Steakhouse Seasoning Taste Like?

The taste of Longhorn Steakhouse seasoning is savory, slightly spicy, and very bold. Onions and garlic provide an aromatic backbone, while paprika lends a rich, roasted flavor. A touch of heat from cayenne pepper contrasts with earthy, musky notes from coriander and turmeric. Basil adds a sweet yet savory herbal quality. The blend of salt and black pepper ties everything together. Overall, the seasoning mix tastes robust, a little hot, and distinctly steakhouse-flavory. It brings out the best in beef and other meats and adds interest to vegetables too.

How to Make Longhorn Steakhouse Seasoning at Home

Recreating the Longhorn Steakhouse seasoning blend at home is simple with just a few basic ingredients. Here’s what you’ll need:

Ingredients Needed

• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 1/4 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon coriander
• 1/4 teaspoon turmeric
• 1 tablespoon salt (I use a mix of Himalayan and iodized salt)
• 1 1/4 teaspoons black pepper
• 1 teaspoon dried sweet basil leaves (or fresh if you have it)

Kitchen Tools

• Jar with lid
• Spoon

Step-by- Step Instructions

Step 1: Mixing the Ingredients

Combine all the ingredients in a jar.

Step 2: Shake the Ingredients

Shake well to ensure even distribution of the spices.

Recipe Variations

• Customize the blend to suit your tastes. Add more cayenne for extra heat or an extra pinch of garlic powder for more robust flavor.
• Use other dried herbs like oregano, thyme, or rosemary in place of or in addition to the basil.
• For a lower-sodium option, cut the salt amount in half.
• This versatile blend can also be used as a dry rub on meats, mixed into burger patties, or sprinkled on eggs, pasta, soups, and more. Get creative with ways to use it in your cooking!
• Make a large batch to have the seasoning on hand. It also makes a great homemade gift for the grill masters in your life.

Serving Suggestion

This versatile homemade Longhorn Steakhouse seasoning recipe can liven up all kinds of dishes. Here are some serving suggestions:

• Steaks and chops – Sprinkle liberally on steaks, chops, or any grilled or broiled meat before cooking. Really brings out the flavor!
• Chicken – Use it as a rub under the skin or sprinkle over chicken breasts, thighs, drumsticks before baking, grilling or sautéing.
• Fish – Excellent seasoned on salmon, tilapia, stuffed shrimp and other types of fish before broiling or grilling.
• Vegetables – Toss chopped veggies with a drizzle of oil and the seasoning for a flavorful roasted vegetable side. Also works well sprinkled on potatoes.
• Popcorn – For a kicked-up snack, use the seasoning instead of regular salt on your favorite popcorn or corn recipe.
• Eggs – Add a dash of the seasoning to scrambled eggs or egg salad for extra flavor.
• Pasta – Toss with cooked pasta, olive oil and Parmesan for a quick weeknight meal.
• Meatballs – Mix into the ground meat before forming meatballs or meatloaf for extra spice.
• Soups and stews – Sprinkle over individual bowls of soups and stews for a flavor boost.

Storing the homemade Longhorn Steakhouse Seasoning

• Keep it in an airtight container such as a jar, spice shaker, or resealable plastic bag. This prevents the spices from being exposed to air and losing potency.
• Store in a cool, dry place away from light and heat if possible. A cupboard or pantry works perfectly.
• Avoid storage in humid areas like above the stove or near the sink where exposure to moisture can make spices clump.
• If storing in a shaker container or plastic bag, press out excess air before sealing to minimize air exposure.
• Glass jars make great storage containers as they are airtight and allow you to clearly see the spice blend. Just make sure to keep the lid on tight.
• Transferring the mix to smaller jars for storage makes it easier to use up within a few months before the spices stale.
• Write the date you prepared the seasoning on the storage container so you know when it was made.
• Give the jar or container a good shake before each use to redistribute any settled powder.
• Properly stored in an airtight container, the seasoning will stay fresh for up to 6 months. If the spice blend ever appears clumpy or dull, it’s time to make a new batch.

FAQs

What types of pepper are used in Longhorn Steakhouse seasoning?

Based on my testing, I found a blend of black pepper and cayenne pepper replicates their seasoning well. The black pepper provides most of the punch while the cayenne adds subtle heat.

Can I adjust the heat level of this homemade seasoning recipe?

Absolutely. If you want more spiciness, feel free to increase the amount of cayenne pepper. For less heat, reduce the cayenne to 1/8 teaspoon.

What’s the best way to apply the seasoning to steak?

I prefer sprinkling it liberally over both sides of the raw steak and pressing in the spices a bit before cooking. This helps the seasoning adhere and form a flavorful crust when grilled.

Can I use fresh garlic and onion instead of powder?

Dried onion and garlic powder allow the seasoning to keep longer compared to fresh. But if you have those ingredients on hand, substitute 1/2 tsp minced garlic and onion.

What steak cuts work best with this Longhorn seasoning?

It’s great on juicy ribeyes, strip steaks, filet mignon, T-bones and other well-marbled cuts. Leaner steaks can work too though the seasoning flavor may overpower.

Longhorn Steakhouse Seasoning Recipe

Yield: 1-2

Prep Time: 5 minutes

Total Time: 5 minutes

Homemade copycat recipe for the tasty Longhorn Steakhouse seasoning blend. With just 9 ingredients you likely have on hand, easily recreate the flavor of this popular steakhouse spice mix.

Print

Ingredients

• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 1/4 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon coriander
• 1/4 teaspoon turmeric
• 1 tablespoon salt (I use a mix of Himalayan and iodized salt)
• 1 1/4 teaspoons black pepper
• 1 teaspoon dried sweet basil leaves (or fresh if you have it)

Instructions

1. Mixing the Ingredients: Combine all the ingredients in a jar.
2. Shake the Ingredients: Shake well to ensure even distribution of the spices.

Nutrition Information:

Amount Per Serving: Sodium: 5821mg

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Conclusion

Longhorn Steakhouse Seasoning recipe in your culinary repertoire, you hold the key to recreating the magic of Longhorn Steakhouse in your kitchen. Whether you’re grilling, roasting, or sautéing, this seasoning is your ticket to flavor-packed perfection. Elevate your dishes, experiment with variations, and savor the essence of Longhorn Steakhouse in every bite.

The post Longhorn Steakhouse Seasoning Recipe appeared first on Simply Good Cooking.

As a Longhorn Steakhouse corn on the cob addict, I was determined to figure out how they make their famous grilled corn at home. After lots of experimenting in my kitchen, I’m excited to share my perfected Longhorn Steakhouse Corn on the Cob Recipe with you. With just 10 minutes of prep and 25 minutes of oven time, you can have restaurant-quality Longhorn Steakhouse-style corn at home any time – no grill required!

How to Make Longhorn Steakhouse Corn on the Cob?

The secret to making Longhorn Steakhouse’s famous corn at home lies in the oven, not the grill. While grilling certainly adds great flavor, it can dry out the corn and lacks that ultra-buttery finish.

My copycat recipe delivers tender and juicy corn encased in foil that allows it to gently steam as it cooks. Then, I use a seasoned melted butter mixture both inside the foil and for serving. This ensures every single bite is exploding with buttery, garlicky flavor – just like the Longhorn original. Let’s learn how to make this copycat Longhorn Steakhouse Corn on the Cob Recipe!

Ingredients Needed

• 2 Fresh corn on the cob
• 2 tablespoons melted unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, spicy)

Kitchen Appliance Needed

• Oven
• Baking Sheet
• Aluminum foil
• Small bowl
• Basting brush or spoon

Step-by-Step Instructions

Step 1: Preheat the Oven and prepare the corn

Preheat your oven to 425 degrees Fahrenheit. While the oven is heating up, prepare your corn on the cob. You can cook as many pieces as you like; just ensure you adjust the seasoning and butter accordingly.

Step 2: Prepare the Butter Seasoning Mix

In a bowl, combine the melted unsalted butter with salt, black pepper, paprika, garlic powder, and cayenne pepper. Mix everything together thoroughly to create a flavorful buttery seasoning.

Step 3: Brush the Corn

Tear off a section of aluminum foil for each individual piece of corn. Brush the butter seasoning mix generously onto each ear of corn, making sure to coat them evenly.

Step 4: Wrap and Arrange on Baking Sheet

Wrap each corn individually in the aluminum foil and place them on a baking sheet. Ensure the foil is tightly sealed to allow the corn to steam and soak up the delicious flavors during baking.

Step 5: Bake to Perfection

Once your oven is preheated, bake the corn at 425 degrees for about 25 minutes or until the corn is soft and tender. The foil wrapping helps to lock in the moisture, resulting in perfectly cooked corn.

Step 6: Carefully Unwrap and Serve

After baking, carefully remove the corn from the oven – they will be very hot. The butter mix on the bottom half of the corn will have melted into the foil. Take advantage of this by rolling your corn in the melted mix as you eat, ensuring each bite is bursting with flavor.

Tips for Making the Best Longhorn Steakhouse Copycat Corn

• Use the freshest, sweetest corn you can find for optimal flavor.
• Wrap the foil tight around each ear to help steam and cook evenly.
• Bake for full 25 minutes for tender kernels – don’t undercook.
• Adjust the cayenne pepper to suit your desired spice level.
• Carefully open the foil packets away from you to avoid steam burns.
• Be sure to roll the hot cooked corn in the melted seasoned butter in the foil before eating!

What Goes Well with Longhorn Steakhouse Corn on the Cob?

This juicy, buttery grilled corn is versatile enough to pair with all sorts of summer favorites. Here are some of my personal recommendations for what to serve Longhorn copycat corn with:

• Grilled burgers or hot dogs – The sweet corn complements the savory meat perfectly. An all-American combo!
• Steak or chicken – Brush steaks or chicken breasts with barbecue sauce or seasoning and throw them on the grill alongside the corn for a simple, tasty meal.
• Kabobs – Alternate pieces of meat, veggies, and corn on skewers for a super fun and colorful kabob dinner.
• Ribs – Sweet and sticky BBQ ribs are taken to the next level with this buttered corn as a side.
• Tacos or fajitas – For taco night, swap out boring yellow corn for this grill-kissed corn. It adds so much flavor!
• Pasta salad – The corn provides a sweet crunch mixed into pasta salads, grain bowls, etc.
• Grilled veggies – Corn compliments grilled veggies like zucchini, red onions, or bell peppers excellently.
• Corn bread – What better to serve with corn on the cob than warm, buttery corn bread? Perfection!

How to Store and Reheat Leftover Corn

Have leftover Longhorn corn?

Here are some storage tips

• Store cooked corn in an airtight container in the fridge for 3-4 days.
• To freeze, allow corn to cool completely then place in freezer bags. It will keep for 2-3 months.

To reheat leftovers

• Microwave: Add a splash of water, cover, and microwave until hot, 1-2 minutes.
• Oven: Wrap in foil and bake at 350°F for 10-15 minutes until heated through.
• Grill: Brush with butter and quickly grill the corn for delicious charred flavor.

Common Questions about Longhorn Steakhouse Corn

Here are answers to some common questions about making Longhorn Steakhouse copycat corn at home:

How long does it take to bake the corn?

Bake the wrapped corn at 425°F for 25 minutes for tender, juicy kernels. Much longer than that and the corn can dry out.

Can I grill the corn instead?

Yes! You can absolutely grill the corn instead of using the oven method. Brush with the seasoned butter before and after grilling for maximum flavor.

What type of corn is best?

I recommend using the freshest, sweetest corn you can find, such as corn in season during the summer months. Sweet corn varieties like Silver Queen are perfect.

Can I prepare the corn ahead of time?

You can prep the seasoned butter mixture up to 2 days in advance. Brush it directly onto the corn right before cooking for the best results.

How do I prevent the foil packets from burning?

Be sure not to overlap the foil packets on the baking sheet. Spread them out into a single layer to prevent burning.

Can I use frozen corn instead of fresh?

Frozen corn may work but I don’t recommend it. Thaw before cooking and the results will be much more soggy. Fresh corn is far superior.

Longhorn Steakhouse Corn on the Cob Recipe

Yield: 2

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This oven-roasted Longhorn Steakhouse copycat corn on the cob recipe reveals how to make juicy, crazy buttery grilled corn bursting with flavor at home - no grill required!

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Ingredients

• 2 Fresh corn on the cob
• 2 tablespoons melted unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, spicy)

Instructions

1. Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit. While the oven is heating up, prepare your corn on the cob. You can cook as many pieces as you like; just ensure you adjust the seasoning and butter accordingly.
   
2. Prepare the Butter Seasoning Mix: In a bowl, combine the melted unsalted butter with salt, black pepper, paprika, garlic powder, and cayenne pepper. Mix everything together thoroughly to create a flavorful buttery seasoning.
   
3. Brush the Corn: Tear off a section of aluminum foil for each individual piece of corn. Brush the butter seasoning mix generously onto each ear of corn, making sure to coat them evenly.
   
4. Wrap and Arrange on Baking Sheet: Wrap each corn individually in the aluminum foil and place them on a baking sheet. Ensure the foil is tightly sealed to allow the corn to steam and soak up the delicious flavors during baking.
   
5. Bake to Perfection: Once your oven is preheated, bake the corn at 425 degrees for about 25 minutes or until the corn is soft and tender. The foil wrapping helps to lock in the moisture, resulting in perfectly cooked corn.
   
6. Carefully Unwrap and Serve: After baking, carefully remove the corn from the oven – they will be very hot. The butter mix on the bottom half of the corn will have melted into the foil. Take advantage of this by rolling your corn in the melted mix as you eat, ensuring each bite is bursting with flavor.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gCholesterol: 40mgSodium: 590mgCarbohydrates: 20gFiber: 3gSugar: 6gProtein: 3g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Recreate Longhorn’s Famous Corn on the Cob at Home

There’s no need to miss out on Longhorn Steakhouse’s corn on the cob just because you’re dining at home. With this easy oven method, you can recreate those perfect grill-kissed ears bursting with sweet juicy flavor.

Give this simple Longhorn Steakhouse Corn on the Cob Recipe a try the next time you fire up the backyard grill or are craving summer on the plate. Just be warned – once you start, it may become your new go-to side all season long!

The post Longhorn Steakhouse Corn on the Cob Recipe appeared first on Simply Good Cooking.

I decided it was time to try making this popular Longhorn Steakhouse Spinach Dip Recipe at home. After some trial and error in my kitchen, I finally nailed down a recipe that tastes just like the Longhorn Steakhouse version. Believe me when I say this creamy spinach concoction is dangerously delicious!

What Does Longhorn Steakhouse Spinach Dip Taste Like?

When you take a bite of the Longhorn Steakhouse spinach dip, the first flavor that hits your tongue is the rich, velvety texture. This dip is so creamy and smooth, it practically melts in your mouth. The creaminess comes from a blend of butter, cream cheese, and heavy cream.

As you continue chewing, the spinach flavor comes through. You get that fresh, earthy taste of spinach, along with a subtle garlicky note. Then the cheese kicks in. There’s a sharpness from the Parmesan that pairs perfectly with the spinach. All those flavors mingle together to create a luscious, addicting dip.

The seasonings in this spinach dip also lend lots of flavor. There’s a slight heat from red pepper flakes, a smoky touch from the paprika, and a savory boost from the chicken bouillon powder. Those extra seasonings elevate this dip to something really special.

How to Make Longhorn Steakhouse Copycat Spinach Dip

Recreating the taste we all know and love does take some effort, but trust me – it’s worth it. Here’s a step-by-step guide to making an authentic spinach dip masterpiece at home:

Ingredients Needed

• 1 head of garlic
• 1 tbsp of Olive oil or avocado oil
• Small amount of Salt and pepper
• 1 small onion
• 1 pound (20 oz) of fresh spinach
• 1 stick of butter
• 1/4 cup all-purpose flour
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/4 cup diced parsley
• Crushed red pepper flakes
• Smoked paprika
• Garlic butter and Herb seasoning
• All-purpose seasoning
• Chicken bouillon powder
• Ice water

Kitchen Equipment

• Aluminum foil
• Baking sheet
• Knife
• Cutting board
• Large pot
• Mixing spoon or spatula
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Roast Garlic

Preheat the oven to 400°F. Cut the end off a head of garlic, expose the cloves, coat with oil, salt, and pepper, wrap in foil, and roast for 40 minutes.

Step 2: Prepare Onion

Dice a small onion and set it aside.

Step 3: Blanch Spinach

Boil water with a pinch of salt. Submerge spinach until it wilts, then shock it in ice water. Drain excess water and roughly chop.

Step 4: Make the Base

Melt a stick of butter in a pan, add roast garlic, diced onion, crushed red pepper flakes, smoked paprika, Garlic butter and Herb seasoning, all-purpose seasoning, and chicken bouillon powder.

Step 5: Create Roux

Sprinkle in less than a quarter cup of all-purpose flour, stirring to form a roux. Add 2 cups of heavy cream and bring to a boil, then simmer until the mixture thickens.

Step 6: Incorporate Spinach

Fold in the blanched and chopped spinach until well combined.

Step 7: Final Touch

Add diced parsley for freshness and color. Then, add Parmesan and give them a good mix.

Step 8: Plate and Garnish

Serve hot, garnished with additional Parmesan and a touch of red pepper flakes.

Special Notes for Spinach Dip Success

Here are a few tips to ensure your homemade Longhorn Steakhouse spinach dip turns out perfect:

• Use fresh spinach instead of frozen for the best flavor. Make sure to squeeze out excess moisture after blanching.
• Cook the roux slowly to avoid lumps. Whisk constantly when adding the flour and cream.
• Add the cheese at the very end. Heating it too much can cause the oils to separate.
• Season carefully with salt, pepper, and red pepper flakes. You can always add more, but you can’t take it away.
• Use real Parmesan cheese instead of pre-shredded. The flavor is far superior.
• Garnish with extra cheese, parsley, and red pepper flakes for presentation.

How to Serve Longhorn Steakhouse Spinach Dip

This rich, flavorful spinach dip pairs well with so many options. Here are some of my favorites:

• Tortilla chips – The classic vehicle for scooping up creamy dip. Sturdy tortilla chips can handle the thickness.
• Pita chips – For a lighter crunch, baked pita chips are ideal. Their hint of salt balances the dip.
• Crackers – Buttery round crackers or crispy flatbread crackers complement the texture.
• Veggies – Fresh vegetables like carrots, celery, jicama, or cucumber make a lighter, healthier dipper.
• Bread – Toasted baguette slices or soft pretzel bites are perfect for dipping.
• Potatoes – For a heartier option, try fried potato skins or wedges for scooping up that spinach dip.

What to Do with Leftover Spinach Dip

Let’s be honest, there’s rarely any spinach dip left by the end of a party. But if you do happen to have leftovers, there are plenty of ways to repurpose them:

• Fridge storage – Transfer to an airtight container and store in the fridge for 3-4 days. The flavors will continue to meld.
• Freezer – Allow to cool completely, then freeze in bags or containers for 1-2 months. Thaw in fridge before reheating.
• Spinach dip omelet – Fold leftovers into an omelet with cheese for a savory breakfast.
• Sandwich spread – Slather on sandwiches in lieu of mayo or mustard for extra flavor.
• Baked potato topper – Scoop on top of baked potatoes for an easy, filling meal.
• Soup base – Thin with milk or broth for a quick cheesy spinach soup.

Frequently Asked Questions About Spinach Dip

If you’ve never made homemade spinach dip before, chances are you have some questions. Here are answers to some of the most common FAQs:

Can I use frozen spinach instead of fresh?

It’s best to use fresh spinach for the most flavor. Frozen tends to be more watery. Make sure to squeeze out all excess moisture from fresh spinach before using.

What kind of Parmesan cheese works best?

Splurge for a quality block of real Parmesan, not the pre-shredded bagged stuff. Freshly grated Parmesan has a far superior flavor for this dip.

Is it better to use cream cheese or heavy cream?

The heavy cream is what gives the signature creamy texture. Small amounts of cream cheese can work, but heavy cream is ideal.

Can I substitute Greek yogurt for the heavy cream?

Yes, plain Greek yogurt can be used instead of heavy cream. Just decrease any other liquids to maintain the creamy texture.

What causes the dip to separate or curdle?

Too much heat is usually the culprit. Make sure to add dairy slowly and cook gently, stirring constantly.

How do I get the consistency smooth and creamy?

Use a wire whisk and cook the roux low and slow. Immersion blenders also work great for a silky texture.

Longhorn Steakhouse Spinach Dip Recipe

Yield: 6

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

This copycat Longhorn Steakhouse Spinach Dip recipe will satisfy your craving for the addictive creamy original. Make the irresistible spinach dip at home in minutes.

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Ingredients

• 1 head of garlic
• 1 tbsp of Olive oil or avocado oil
• Small amount of Salt and pepper
• 1 small onion
• 1 pound (20 oz) of fresh spinach
• 1 stick of butter
• 1/4 cup all-purpose flour
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/4 cup diced parsley
• Crushed red pepper flakes
• Smoked paprika
• Garlic butter and Herb seasoning
• All-purpose seasoning
• Chicken bouillon powder
• Ice water

Instructions

1. Roast Garlic: Preheat the oven to 400°F. Cut the end off a head of garlic, expose the cloves, coat with oil, salt, and pepper, wrap in foil, and roast for 40 minutes.
   
2. Prepare Onion: Dice a small onion and set it aside.
   
3. Blanch Spinach: Boil water with a pinch of salt. Submerge spinach until it wilts, then shock it in ice water. Drain excess water and roughly chop.
   
4. Make the Base: Melt a stick of butter in a pan, add roast garlic, diced onion, crushed red pepper flakes, smoked paprika, Garlic butter and Herb seasoning, all-purpose seasoning, and chicken bouillon powder.
   
5. Create Roux: Sprinkle in less than a quarter cup of all-purpose flour, stirring to form a roux. Add 2 cups of heavy cream and bring to a boil, then simmer until the mixture thickens.
   
6. Incorporate Spinach: Fold in the blanched and chopped spinach until well combined.
   
7. Final Touch: Add diced parsley for freshness and color. Then, add Parmesan and give them a good mix.
   
8. Plate and Garnish: Serve hot, garnished with additional Parmesan and a touch of red pepper flakes.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 45gSaturated Fat: 27gTrans Fat: 1gCholesterol: 135mgSodium: 720mgCarbohydrates: 16gFiber: 3gSugar: 2gProtein: 14g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Words

Spinach dip is the ultimate party appetizer. This homemade version Longhorn Steakhouse Spinach Dip Recipe captures the flavors of the Longhorn Steakhouse classic perfectly. It’s got that rich, velvety creaminess punctuated with earthy spinach, sharp Parmesan, and savory seasonings. Trust me, after one scoop you’ll be hooked!

With its ease of preparation and crowd-pleasing taste, this is a spinach dip recipe you’ll turn to again and again. Keep a batch in the fridge for snacking or bring it along to impress at gatherings. Just be prepared to share the recipe when everyone keeps asking for more. One bite of this Longhorn copycat spinach dip and you’ll never buy the pre-made stuff again!

The post Longhorn Steakhouse Spinach Dip Recipe appeared first on Simply Good Cooking.