When you think of Popeyes, you think fried chicken, right?

Well, you’re half right. Yes, Popeyes serves us some of the best country cuisine on-the-go, but they also can spice up almost any meal, especially while on a hot date.

If you’re planning to wow Mr. or Mrs. Right or keeping the fire alive with your current love thing, here’s four Popeyes-inspired recipes to keep you both plenty satisfied.

Get more recipes from Popeyes here.

Starter Course: Garlic Pepper Wicked Rocket Salad



1 order garlic pepper wicked chicken, cut into thin slivers

2 cups rocket

6 grape tomatoes cut in half

6 large basil leaves torn into pieces

1 tbsp. Red wine vinegar

1 teaspoon lemon juice

2 tbsp. olive oil

Black pepper 

Pinch salt

To make vinaigrette:  Place red wine vinegar, lemon juice, pinch of salt, and pinch of black pepper into small mixing bowl.  Using a whisk, slowly add the olive oil while mixing.  Set aside. 

To build salad:  Reheat the garlic pepper wicked chicken in a 350 degree oven for 10 minutes.  In salad bowl, add rocket, tomatoes, basil leaves, and chicken.  Toss together, add vinaigrette, plate, and serve immediately.  

Second Course: Spiced Jumbo Butterfly Shrimp with Creole Mustard Sauce and Chive/Feta Potato Cakes


Marinade ingredients:

12 Jumbo Butterfly Shrimp (10-15 count per pound), peeled and deveined

1 tsp. Cajun Seasoning

1 tsp. Lea and Perrins Worcestershire Sauce

2 tsp. Zatarain’s Creole Mustard

2-3 dashes Crystal Hot Sauce

2 tbsp. Olive oil

To marinate shrimp: In small mixing bowl, add all ingredients except butterfly shrimp and mix thoroughly.  Add in butterfly shrimp and toss until they are thoroughly coated.  Allow to marinate for a minimum of 30 minutes, up to 2 hours, no longer.  Keep refrigerated while marinating. 

For sauce:

1 tbsp. butter

¼ cup heavy cream

1 tbsp. white wine

To make shrimp:  Heat sauté pan over medium high heat and melt butter.  Pull shrimp out of marinade and place in pan.  Cook shrimp for 1 ½ minute per side.  When done cooking, place 6 shrimp each on dinner plates.  Return pan to stove, add in any excess marinade, deglaze pan with white wine, and add heavy cream.  Allow to cook for one minute (sauce should be bubbly and heated through).  Pour over shrimp and serve. 

 Third Course: Chive Feta Potato Cakes



1 large order Popeyes mashed potato (no gravy), chilled

1 tbsp. chopped chives

1/2 cup crumbled feta cheese

1 egg, beaten

½ cup flour

1 tsp. Baking powder

1 tbs. butter

In mixing bowl, add chilled mashed potatoes, chives, feta cheese, and egg.  Mix until all are blended in thoroughly.  Slowly cut in flour and baking powder.  Dough should be thick, if it seems loose add more flour.  To make cakes, pull out a golf ball size of dough and form into patty.  Continue until all dough is used. 

Heat butter in sauté pan over medium high heat.  Add potato cakes.  Cook on each side for 2-3 minutes.  Cakes should be medium golden brown.  Keep warm until ready to plate shrimp.  

Dessert Course: Apple Cinnamon Bread Pudding with Dark Chocolate Dulce de Leche



1 cup heavy cream

1 egg

¼ cup sugar

1 tsp. vanilla

½ tsp. cinnamon

2 tbsp. butter plus 1 tsp. melted

2 Popeyes Cinnamon Apple Pies chopped up

½ baguette torn into small pieces (preferable day old bread)

2 cups boiling water

Combine cream, beaten egg, sugar, vanilla, cinnamon, 2 tbsp. melted butter in medium size mixing bowl.  Use a whisk to mix thoroughly.  Add in chopped up apple pies and baguette.  Mix until the bread is thoroughly soaked in the cream mixture and allow to sit for 15 minutes. 

Meanwhile, brush small crocks with remaining melted butter and preheat oven to 350 degrees.  Place the bread pudding into the buttered crocks.  Put the crocks into a baking pan, add the two cups boiling water, and carefully place in oven.  Bake for 50 minutes. 

Dark Chocolate Dulce de Leche

1 cup dulce de leche

1/3 cup dark chocolate chips

Place above ingredients in microwave safe bowl and heat in 30 second increments, stirring between each turn, until chocolate is melted and mixed into the sauce.