Queso Flameado

Texas Queso Flameado
Gooey Fiery Fun

For those who know me I’m an avid cook which is why the Home Style Austin blog is filled with more than 60 of my favorite homemade recipes!

This time of year the appetite is in overdrive with a keen eye toward the holidays. For New Year’s Eve my family usually enjoys handmade tamales, lucky black-eyed peas, sautéed greens, and our loaded queso. After recently enjoying queso flameado from a local restaurant, Tequila Bar & Grill, we crafted our own version below, which is dy-no-mite!

While we love our usual Velveeta dip fortified with diced tomatoes, sour cream, and scoops of ground beef and homemade guacamole, this queso flameado is 100% authentic. This is so gooey and how could it not be with 4 cups of cheese? Plus when you set it aflame your friends and family will give you a high five and a “standing O.” Let’s dive in!

Time To Prepare:

About 30 minutes.

Foodie Tips:

❤  Need a good margarita recipe? Margs make a great sidekick to this fiery queso. Try our Home Style Austin Margarita recipe – it’s packed with delightful warm heat, compliments of a 3 slices of jalapeño.

❤  Queso menonita? You can find yours at HEB.

❤  There are many tequilas on the market. When we feel special we buy Patrón – it’s so good and their packaging is tops.


Poblano Chili
½ Pound  Chorizo, Removed From The Casing
3 Cups  Queso Menonita, Shredded
1 Cup  Monterey Jack Cheese, Shredded
To Serve  Flour Tortillas
Accessories  10 Inch Iron Skillet, Paper Bag, Tongs
To Ignite The Party  Tequila, Candle Stick Lighter, Texas Margaritas (All Optional But Wildly Recommended)

What To Do:

1. Prepare the poblano: We used our gas stove top and cooked the poblano for about 5-7 minutes, turning every couple of minutes with tongs until it was blackened. Turn off the heat and transfer the poblano to a paper bag and let it steam for about 15 minutes. Meanwhile…

Making A Poblano Pepper For Queso Flameado

2. Heat things up: Preheat your oven to 350°F.

3. Prepare the chorizo: In an iron skillet cook the chorizo over a medium-high flame, stirring often until it’s done (about 5-7 minutes). Remove from heat and drain any grease. Return the chorizo to the skillet and set on stovetop.

4. Finish the poblano: Cut off the stem end of the poblano and can rub off (remove) the skin. Cut the poblano into strips and set aside.

5. Assemble the queso: Place the shredded cheeses on top of the chorizo and top with the poblano strips.

6. Bake the queso: Place the skillet in the oven and cook for 15 minutes. Turn up the oven to broil for the last 5 minutes to create a nicely browned top. Remove from oven and set the skillet on your stove top or a trivet to rest a minute or two.

7. To serve: Place 2-3 tablespoons of tequila in a measuring cup and warm it in the microwave for 10-15 seconds. Do not overcook! Using a candle lighter ignite the tequila and pour it on top of the queso. This is fun but the best part is diving into the queso – spoon it into warm tortillas and enjoy! #TossesSombrero
Queso Flameado Recipe

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Honey-Rosemary Roasted Cashews

A Rosemary Roasted Cashew Recipe From Home Style Austin
A Fall Favorite

This time of year the appetite turns to the warm, toasty notes of autumn. Here in Central Texas my rosemary plant is bountiful throughout the year so the freshness of this herb makes this snack unmistakably delicious.

Why use so many cashews? Well, they’re great for snacking, parties, and gift giving! I use Costco Organic Whole Cashews which are perfect for this recipe. Add some local Round Rock Bourbon Barrel Honey and your tastebuds are likely to fly into outer orbit!

Sweet + Salty + Herby = One tasty treat!
Honey + Rosemary Roasted Cashews

Time To Prepare:

About 15 minutes.


2 Pounds 8 Ounces  Organic Unsalted Cashews
4 Tablespoons  Fresh Rosemary, Coarsely Chopped
1 Teaspoon  Cayenne Pepper
3-4 Teaspoons  Kosher Salt
4 Tablespoons  Round Rock Bourbon Barrel Honey – or – 4 Teaspoons Dark Brown Sugar
2-3 Tablespoons  Butter, Melted (I use Falfurrias brand butter)

A Rosemary Roasted Cashew Recipe From Home Style Austin

What To Do:

1. Preheat oven to 375°F.

2. Evenly place the cashews in a large baking sheet and bake for about 10 minutes.

3. Melt the butter. I microwave my butter in a glass condiment prep cup in 15 seconds intervals.

4. While the cashews are roasting combine the fresh rosemary, cayenne pepper, salt, honey, and the melted butter in a large bowl.

5. Remove the cashews from the oven and add them to the bowl and give them a good shake to coat them with the rosemary-honey-butter mixture.

These honey-rosemary roasted cashews are best served warm! Store any leftovers in an airtight container or plastic bag. Enjoy!

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Round Rock Bourbon Barrel Honey

Our Friend Ashley Gave Us This Tasty Bourbon Barrel Honey And It’s The BOMB Diggity!

Halloween “Boo Bark” Recipe

Boo Bark RecipeA Sweet ‘n Scary Treat

This week fall blew into Austin with temperatures in the 90s falling to the jaw-dropping 40s in mere minutes! With the temperature shifts there’s no doubting Halloween is officially in full gear – our favorite time of the year! There’s no better way to enjoy the sweet days of fall than with a slice of this wickedly tasty Halloween treat!
Boo Bark Recipe

Foodie Tips:

❤ If using white chocolate try incorporating orange candy melts to create your own culinary masterpiece. Here’s a fun video on how you can make your own special chocolate swirls!

❤ The suggested ingredients (below) are super flexible. Use as many or as little as you prefer. Just ensure you have more chocolate than treats to ensure a good Boo Bark bond.

Time To Prepare:

About 2 hours (includes time for the Boo Bark to rest in and out of the fridge).

Boo Bark Ingredients


16-24 Ounces  Chocolate

Assorted Candies To Your Liking Including:
Candy Eye Balls (the eyes make the Boo Bark come to life!)
Candy Corn
M&Ms (you can create your own design here!)
Halloween Themed Sprinkles
Halloween Oreos, Sliced
Snickers Candy Bars, Sliced
Take 5 Candy Bars, Sliced
Boo Bark Recipe

What To Do:

1. Line a 9″ x 13″ baking pan with parchment paper. Make sure to include extra paper on the sides so that the chocolate doesn’t touch the pan.

2. Gather and prepare your ingredients.

3. If using Oreo cookies, scatter a few in the prepared pan.

4. Melt your chocolate. Place your chocolate into a microwave-safe measuring cup or bowl. Microwave in 30-second intervals, stirring often. Be careful not to overcook/burn the chocolate. Once it’s smooth enough to pour it’s ready!

5. Pour the chocolate into the prepared pan, working from the center outward. The Boo Bark edges do not need to be uniform.

6. Top the Boo Bark with your chosen candy decorations. Lightly press any larger pieces to ensure they bond with the chocolate.

7. Place your Boo Bark in the fridge for about an hour to set/harden. Remove from the fridge and let rest for about 30 minutes. Break the bark into bite-sized pieces with a knife and enjoy!

Check out some of the other Halloween-inspired ideas here at the Home Style Austin blog or on our hand-curated Halloween Pinterest Board!

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Spicy Thai Chicken And Zoodles

Spicy Thai Chicken And Zoodles Recipe

Oodles and Oodles of Zoodles

As a true lover of pasta I wasn’t convinced that a zucchini noodle or “zoodle” would be a satisfying substitute. Turns out I was surprised! Zucchini noodles are fun to make, gluten free, and they will likely leave you feeling as if you had a pasta experience without the guilt. Go on, we’re having seconds!

To spiralize your zucchini you’ll want to give it a little practice. There are many spiral slicers available and I recently upgraded from a hand-held spiralizer to a fancy one from KitchenAid that transformed me into a Zoodler Pro!
Thai Zucchini Noodles

It’s because of this recipe that I was inspired by spiralizing, so I hope you enjoy this dish as much as I do!

Foodie Tips:

❤ I once made the peanut sauce a couple of days in advance and was convinced it tasted even better once things were able to mingle. The sauce is so good I usually double it.

❤ If you’re shy about spicy foods you can omit the red pepper flakes. I often sneak in a little extra.

❤ This dish pairs well with spring or egg rolls (shown).

Time To Prepare:

About 25 minutes.

For The Spicy Peanut Sauce:

Garlic Clove, Peeled & Smashed
½ Cup  Peanut Butter
1 Tablespoon  Lime Juice
1 Inch  Fresh Ginger, Diced
½ Teaspoon  Red Pepper Flakes
2 Tablespoons  Soy Sauce
1 Teaspoon  Light Brown Sugar
⅓ Cup  Water

For The Main Dish:

3-4 Tablespoons  Olive Oil
1 Pound  Chicken Tenders, Diced
Zucchini, Spiralized
1 Large  Carrot, Spiralized
Red Bell Pepper, Julienned
¼ Cup  Fresh Cilantro, Diced
¼ Cup  Green Onions, Diced
To Garnish  Toasted Sesame Seeds
To Garnish  Peanuts, Chopped
To Garnish  Juice of Lime
Spicy Thai Chicken And Zoodles Recipe

What To Do:

1. In a food processor or blender combine the eight spicy peanut sauce ingredients and set aside.

2. Heat a large skillet to medium-high heat. Add about 1-2 tablespoons of olive oil and the chicken tenders. Sauté each side for 3-4 minutes. Remove the chicken from the heat and let it rest until cooled. Then dice the chicken.

3. In the same large skillet over medium-high heat add 2 tablespoons of olive oil, the zucchini and carrot noodles. Flash fry for 2 minutes, stirring constantly.

4. Remove the noodles and place them in a large bowl along with the chicken, red pepper, fresh cilantro, green onions and spicy peanut sauce. Toss until the noodles are well coated.

5. Serve garnished with toasted sesame seeds, more chopped peanuts, and a squeeze of lime juice.

Enjoy this dish!

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Joe’s Fideo Recipe

Home Style Austin Fideo Recipe

A Texas Treat

“Fideo” actually refers to a dish made with short, vermicelli-style pasta (shown above in the lower left corner). Fideo is first browned in a skillet then various ingredients are added to typically make a pasta or soup dish. The folks at Q&Q sure know how to help us make tasty dishes – fideo has been a tasty Texas treat for more than 100 years!

While fideo can be prepared in a multitude of ways – this is my very own recipe that pairs greatly with enchiladas and a side salad. Enjoy!

Foodie Tips:

❤ What are “hatch cubes?” These are my own homemade treats that will save your time in the kitchen (shown below). I buy a frozen bag of Hatch Chilies from Trader Joe’s. I defrost it and pour the hatches into ice cube trays then freeze. I “pop” and transfer them into a Ziploc freezer bag and I can easily add the number of cubes into my recipe based on my appetite for heat. :) Pastas, soups, and eggs have never been the same since!

❤ This recipe can be easily doubled. Twice is nice!

❤ Fideo can be made in a million ways. Google or YouTube it and you’ll see.

How To Make Fideo

Shown Above: One Of My Homemade “Hatch Cubes”

Time To Prepare:

About 10 minutes.


½ Tablespoon  |  Butter
5 ounce Box  |  Q&Q Fideo Vermicelli
1 Cup  |  White Onion, Chopped
2 Tablespoons  |  Tomato Paste
| Hatch Cube or a Small Can of Hatch Green Chilies (optional)
2 Cups  |  Chicken Broth
|  Garlic Cloves
Bay Leaf

What To Do:

1. In a skillet over medium-high heat melt the butter.

2. Add the fideo and sauté until the vermicelli is just golden brown (think Rice-a-Roni, but Texas style). I like my Q&Q toasted, but be careful not to burn it.

3. Add the onion and continue sautéing. Add the tomato paste, hatch (if using), broth, garlic and the bay leaf.

4. Simmer until the vermicelli is al dente (about 5 minutes).

5. Remove from heat, let thicken a bit, discard the bay leaf, and enjoy!

Yield: About 2-4 servings, maybe less, if you enjoy food like I do! 

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Barbaco Apparel Fideo StickerFideo Fan?
I found these awesome Q&Q Fideo stickers from our friends at BarbacoApparel in San Antonio. These vinyl stickers are a great way to show your love for Texas’ favorite vermicelli!

Mandola’s Cedar Park

Mandola's Italian Market Buona NotteBenvenuto, Mandola’s!

As a former resident of Tuscany, Italy, I’m always on the hunt for authentic Italian experiences here in Central Texas. So with the news about the newest Mandola’s Italian Kitchen coming to Cedar Park I knew we were in for some exciting eats and sweets at this local Italian favorite. What’s on the inside truly counts at this Italian hotspot deep in the hearts of Texans!

Mandola’s Cedar Park Fast Facts: 
Grand Opening Day: Monday, April 16, 2018
Address: 12100 W. Parmer Lane, Suite 200, Cedar Park, TX 78613 (in The Presidio)
Hours: Mon-Sat 11 AM – 10 PM, Sun 11 AM – 9 PM
Phone: 512-879-1450

My marketing director wormed our way onto the short list to attend this week’s soft grand opening and I’d thought I share this fresh-baked post with friends and neighbors who are excited about the Italian eatery’s arrival as Mandola’s most northern location in the greater Austin metro. Let’s have a peek!

Mandolas Cedar Park Outdoor PatioParents can enjoy their meal al fresco while they watch their kids in the outdoor play area that’s adjacent to the patio. Psst: The patio will allow dogs!

Mandolas Cedar Park Bakery and Gelateria

Once inside you’re mere steps from some of the tastiest bakery items, gelato, and caffè.

Mandolas Cedar Park Fried Mozzarella

A great way to start your meal is with fried mozzarella and marinara. The best this side of the Pecos. And handmade daily!

Mandola's Cedar Park Tortellini Modo Mio

I enjoyed the Tortellini Modo Mio (tortellini “my way”). It’s pasta stuffed with chicken, pork, mortadella, prosciutto, ricotta and parmigiano – topped with a cream sauce with peas and mushrooms! Oh, Mangia!

Mandola's Cedar Park Wine Bar

While Mandola’s Cedar Park is missing the Italian Market found in their other locations it has a wonderful wine bar that offers full food service. “Obet” took great care of us!

Mandola's Cedar Park Main Dining Room

The main dining room is alive with the colors, aromas, and flair of Italy.

Cedar Park Mandola's Bakery Items

It was back to the bakery for me! My favorites were the Pignolli, Anginetti and the hand dipped Chocolate Espresso cookies.

Mandola's Cedar Park Gelato

A great accompaniment to the bakery items is gelato. Pistachio and stracciatella are molto bene!

Mandola's Cedar Park La Vita“Life is too short to eat and drink badly”

I enjoyed shaking hands with Damian Mandola, a friendly foodie force behind this bustling Italian ristorante. Damian gave us all a brief Italian lesson about the meaning of this sign; our friend Celeste was quick to capture this foto for the memory books. It was truly a night to remember!

In addition to my sweet pre-sampling of Mandola’s Cedar Park, I look forward to their grand opening this week! You’ll likely find me and my Dogs on the patio enjoying the rays of the setting sun along with food, friends, and laughter.

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

A fan of Italy?

Visit my other passion site at ForTheLoveOfItaly.com – a resource for Texans who want to learn about the two great lands of Texas and Italy.