Champps Americana Recipes

by  * Power
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Champps Americana recipes, a helpful list of recipes from your favorite sports bar, Champps Americana. All of these recipes are hand-chosen to come as close as possible to the great foods you love at Champps Americana. The flavors and textures are designed to match those of Champps to a high degree so that every bite is tasty and delicious.

Going out to Champps Americana is a great time but you don't actually have to go out to have fun. With our great recipes from Champps Americana you can recreate your sports bar experience at home! Simply pick your favorite dishes and invite over your friends. Plan ahead and everything will be ready by the kickoff. Touchdown!

From the refreshing beer to the delectable buffalo wings there are so many reasons to go to Champps to fill yourself up. Unfortunately most of us aren't made of money and a home cooked meal is just the solution. You can control your portion size and change anything to your liking. What better way is there to celebrate the night than eating some Champps Americana inspired food?

Making Champps Americana recipes in your home gives you all of these options, while saving you money, and providing the same great diversity and taste that you'd find at your favorite casual dining spot. This list is a prime collection of the best recipes from Champps Americana.

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  1. 1
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    Cajun Shrimp Penne Pasta

    1 lb penne pasta
    1/2 lb shrimp , deveined and shelled
    1 cup cream
    2 garlic cloves , chopped
    1 medium onion , chopped
    1/4 lb bacon , chopped
    1 tablespoon paprika
    1 tablespoon olive oil
    1 teaspoon red chili pepper flakes
    1 ounce fresh grated parmesan cheese

    - Cook penne paste until al dente.
    - Drain and let cool.
    - In a saute pan heat olive oil and add bacon.
    - Cook until bacon is crisp.
    - Remove bacon and set aside, but leave grease in saute pan.
    - Add onions and garlic to bacon grease and cook until golden.
    - Remove onions and garlic, set aside with bacon.
    - Add shrimp and cook until done.
    - Turn heat to low, return bacon, onion, and garlic to pan.
    - Add paprika, red chili pepper flakes, and penne pasta.
    - Add cream and parmesan cheese.
    - Add salt and pepper to taste.

  2. 2
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    Chicken Kung Pao

    1 pound skinless, boneless chicken breast halves - cut into chunks
    2 tablespoons white wine
    2 tablespoons soy sauce
    2 tablespoons sesame oil, divided
    2 tablespoons cornstarch, dissolved in 2 tablespoons water
    1 ounce hot chile paste
    1 teaspoon distilled white vinegar
    2 teaspoons brown sugar
    4 green onions, chopped
    1 tablespoon chopped garlic
    1 (8 ounce) can water chestnuts
    4 ounces chopped peanuts

    To Make Marinade:
    - Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.
    - Place chicken pieces in a glass dish or bowl and add marinade.
    - Toss to coat.
    - Cover dish and place in refrigerator for about 30 minutes.

    To Make Sauce:
    - In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar.
    - Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
    - Remove chicken from marinade.
    - Saute in a large skillet until meat is white and juices run clear.
    - When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

  3. 3
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    Bourbon Salmon

    1/4 cup pineapple juice
    2 tablespoons soy sauce
    2 tablespoons brown sugar
    1 teaspoon Bourbon
    1/4 teaspoon fresh cracked pepper
    1/8 teaspoon garlic powder
    1/2 cup vegetable oil
    1 lb salmon fillet

    - Combine juice, soy, brown sugar, bourbon, pepper, garlic powder and oil in a bowl.
    - Remove all skin from the salmon.
    - Place the salmon in a glass dish side by side.
    - Pour some of the marinade over (reserve some for basting while grilling)
    - Refrigerate for at least 1 hour a few hours will be even better.
    - Drain and grill over med.-high about 5-7 minutes per side or until fish flakes-basting with the reserved marinade.

  4. 4
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    Blackened Chicken Alfredo

    3 -4 boneless skinless chicken breasts
    zataran's blackening seasoning , to taste
    2 tablespoons butter
    16 ounces linguine
    1 1/2 pints heavy cream
    1/2 cup butter
    3 tablespoons cream cheese
    1/2 teaspoon garlic powder
    1/2 cup grated parmesan cheese
    salt and pepper

    - Preferrably use a cast iron skillet for blackening the chicken breasts. I


    - First off place 1 stick of butter and cream cheese in large saucepan on medium heat, let melt.
    - Stir in 1 pint of heavy cream.
    - Let simmer for 5 minutes, stirring frequently.
    - Slowly stir in the parmesan cheese, about 1/4 cup at a time.
    - Add salt and pepper if desired.
    - Simmer for about 20 minutes on low heat.
    - Stirring frequently.
    - The longer this simmer's the better.
    - If sauce seems to be real thick then slowly stir in the rest of heavy cream.
    - In the meantime while the sauce is simmering start the noodles.
    - Drain.
    - Set aside,adding a little of sauce so the noodles don't stick.

    - Preheat skillet on medium-high heat with 2 tablespoons butter.
    - Sprinkle both sides of chicken with zataran's blackened seasoning.
    - Place on to skillet and brown on both sides, turn down heat to medium.
    - Cook on each side for about 7-8 minutes or until no longer pink in the middle.
    - Place noodles on plate, top with sauce and place the chicken on the side.
    - Garnish sauce with fresh grated parmesan cheese.
    - Serve with your favorite salad and breadsticks.

  5. 5
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    Chicken and Broccoli Penne

    8 cups broccoli florets
    1 (16 ounce) box BARILLA Penne
    1/4 cup extra virgin olive oil
    4 cloves garlic, minced
    1/2 large onion, chopped
    1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    1/2 teaspoon salt
    2 tablespoons grated Romano cheese
    Ground black pepper

    - Bring 4 to 6 quarts of water to boil.
    - Add broccoli; cook until tender, but still firm.
    - Remove broccoli with slotted spoon; set aside.
    - Return water to boil.
    - Cook Penne according to package directions; drain, reserving 1 cup cooking water.
    - Return Penne to pot.
    - Heat oil in large skillet over medium heat.
    - Add garlic and onion; saute 3 to 4 minutes or until onion is tender.
    - Stirring occasionally.
    - Add chicken; cook until no longer pink
    - Stirring occasionally.
    - Stir in broccoli and salt.
    - Cook until broccoli is broken down but still green.
    - Stirring occasionally.
    - ADD hot Penne and reserved cooking water to broccoli mixture.
    - Add cheese; toss.

  6. 6
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    New York Strip and Shrimp

    4 (8-ounce) New York strip sirloin steaks
    Steak seasoning
    8 ounces clarified butter
    12 raw shrimp, skewered (3 on each skewer)
    16 ounces raw French fries
    4 lemon wedges, for garnish

    - Preheat a grill to high.
    - Alternatively, preheat a broiler to high.
    - Season the steaks liberally with the steak seasoning on both sides.
    - Cook the steaks over high heat to order: about 2 minutes on each side for rare, 2 1/2 minutes on each side for medium-rare, 3 1/2 minutes on each side for medium, and 4 1/2 minutes on each side for medium well.
    - Halfway through the cooking time on each side, turn each steak 45 degrees to make grill marks.
    - Add half the clarified butter to a large skillet and heat over high heat.
    - Add the shrimp skewers and cook the shrimp on both sides until they are opaque throughout, about 1 to 2 minutes per side.
    - Fill a deep fryer with oil and heat it to 350 degrees F.
    - Alternatively, heat oil in a large, heavy Dutch oven to 350 degrees F.
    - Do not fill pan more than halfway full with oil.
    - Drop the fries into the fryer and cook until they are golden brown, about 5 minutes.
    - Remove to a paper towel lined plate to drain and season the fries with salt.
    - To serve, place 1 steak on a plate, top the steak with skewered shrimp, and add some French fries.
    - Garnish with a lemon wedge and serve with a small dish of clarified butter on the side

  7. 7
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    Grilled Fajitas

    1 c. oil-free Italian dressing
    4 oz. can diced green chilies
    1 1/2 lb. flank steak
    8 flour tortillas
    1 c. shredded lettuce
    1/2 c. diced tomato
    1/3 c. sharp Cheddar cheese, shredded
    Hot sauce

    - Combine dressing and green chilies.
    - Pour mixture over flank steak.
    - Marinate in a covered container for at least 6 hours in the refrigerator, turning occasionally.
    - Grill flank steak 3 to 4 minutes per side until done.
    - Slice steak diagonally across grain into thin strips.
    - Assemble fajitas by placing a few pieces of meat on a warmed flour tortilla; top with lettuce, tomato and cheese.
    - Sprinkle with hot sauce, if desired and roll up.

  8. 8
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    Sesame Seared Tuna Salad

    1/4 cup soy sauce
    1 tablespoon mirin (Japanese sweet wine)
    1 tablespoon honey
    2 tablespoons sesame oil
    1 tablespoon rice wine vinegar
    4 (6 ounce) tuna steaks
    1/2 cup sesame seeds
    wasabi paste
    1 tablespoon olive oil

    - Stir together the soy sauce, mirin, honey and sesame oil.
    - Divide into two equal parts.
    - Stir the rice vinegar into one part and set aside as a dipping sauce.
    - Spread the sesame seeds out on a plate.
    - Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
    - Heat olive oil in a cast iron skillet over high heat until very hot.
    - Place steaks in the pan, and sear for about 30 seconds on each side.
    - Serve with the dipping sauce and wasabi paste.

  9. 9
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    Chicken Fajita Salad

    2 tablespoons cooking oil, divided
    1/4 cup lime juice
    1 garlic clove, minced
    1/2 teaspoon ground cumin
    1/2 teaspoon oregano
    1 pound boneless, skinless chicken breasts cut into thin strips
    1 onion, cut into thin wedges
    1 red bell pepper, cut into thin strips
    1 (7 ounce) can chopped green chilies, drained
    1 cup whole almonds, toasted
    Shredded lettuce
    3 tomatoes, cut into wedges
    1 avocado, sliced

    - Combine 1 tablespoon oil, lime juice, garlic, cumin and oregano.
    - Toss with chicken; marinate at least 30 minutes.
    - In a skillet, heat remaining oil on medium-high.
    - Saute onion 2 minutes.
    - Drain chicken, reserving marinade.
    - Stir fry chicken until golden brown.
    - Add red pepper, chilies and marinade; cook 2 minutes.
    - Stir in almonds.
    - Serve immediately over shredded lettuce and top with tomatoes and avocado.

  10. 10
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    Greek Chicken Salad

    3 cups shredded romaine lettuce
    2 cups chopped cooked chicken
    1 cup garbanzo beans, drained
    2 tomatoes, cut into wedges
    3/4 cup kalamata olives, pitted
    Lemon-Herb Dressing
    1 (4-ounce) package crumbled feta cheese

    - Combine first 5 ingredients in a large bowl.
    - Toss with Lemon-Herb Dressing.
    - Top with cheese.
    - Serve with toasted pita bread triangles.

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