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!
Time To Prepare:
About 15 minutes.
Ingredients:
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)
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 Reider
Home Style Austin Founder
Austin Realtor®
Keller Williams Realty
“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.
Shown Above: One Of My Homemade “Hatch Cubes”
Time To Prepare:
About 10 minutes.
Ingredients:
½ Tablespoon | Butter
5 ounce Box | Q&Q Fideo Vermicelli
1 Cup | White Onion, Chopped
2 Tablespoons | Tomato Paste
1 | Hatch Cube or a Small Can of Hatch Green Chilies (optional)
2 Cups | Chicken Broth
3 | Garlic Cloves
1 | 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 Reider
Home Style Austin Founder
Austin Realtor®
Keller Williams Realty
Fideo 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!
When you pair the best cheddary-cheesy biscuit with the best chicken nugget, great things happen. Let’s dive on in!
Time To Prepare:
About 30-45 minutes
Foodie Tips:
❤ You can bake the chicken strips in the oven but the instructions below are for an air fryer. An air fryer cooks quicker than the oven and crispier than both the microwave or the oven – it’s my favorite kitchen appliance!
❤ While I highly recommend the cheddar biscuits below you can substitute your own favorite biscuit.
for the biscuits:
1 Package | Red Lobster Cheddar Bay Biscuit Mix
¾ Cup | Cold Water
½ Cup | Sharp Cheddar Cheese, Shredded
⅓ Cup | Butter, Softened (I use unsalted Falfurrias)
1 Pouch | Garlic Herd Blend (included with mix)
for the chicken:
2 Pounds | Boneless Chicken Breasts, Cut Into Biscuit-Sized Pieces
¼ Cup | Dill Pickle Juice
1 | Cage Free Egg, Beaten
2 Tablespoons | Coconut Milk
¼ Cup | Tapioca Flour
1 Tablespoon | Paprika
1 Teaspoon | Sea Salt
1 Teaspoon | Fresh Cracked Black Pepper
½ Teaspoon | Garlic Powder
Dash | Cayenne Pepper
1 Tablespoon | Vegetable Oil
To Serve (Optional) | Lettuce, Thinly-Sliced Tomato, Pickles
To Serve (Optional) | Condiments (Honey Mustard, Ketchup, Mayonnaise)
What To Do:
1. Let’s brine the chicken by placing the chicken and dill pickle juice into a Ziploc bag. Marinate these in the fridge for about an hour.
2. Prepare the biscuit dough according to the package directions. Scoop them onto a greased baking pan and set aside. I use a 3 Tablespoon sized OXO cookie scoopwhich makes forming the perfect-sized biscuits a snap!
3. Preheat your oven to 425°F – this is for the biscuits – not the chicken.
4. Remove the chicken from the fridge and discard the pickle juice. Add the beaten egg and coconut milk to the bag and let everything mingle for 5-10 minutes. Discard the excess liquid and set aside.
5. Combine the dry ingredients (the tapioca flour, paprika, salt, pepper, garlic powder, and cayenne pepper) in a medium-sized bowl. Add this dry mix to the bag of chicken and mix everything together until well combined.
6. Place the biscuits in the oven and cook for about 15 minutes, or until golden brown. While the biscuits are baking…
7. …Pour 1 Tablespoon of oil into the bottom of the air fryer. Then place your coated chicken into your air fryer basket and set it to 400°F for about 10-12 minutes, flipping the chicken at the midway mark.
8. To serve remove the biscuits from the oven. Slice them in half and top with chicken. Dress your chicken sandwich with your favorite toppings and enjoy! (I used my homemade honey mustard, lettuce, and mayo as shown. I would have used tomato but I was out!) Ketchup would be an easy substitute. :)
~ Joe Paul Reider
Home Style Austin Founder
Austin Realtor®
Keller Williams Realty
Spring is in the air which means St. Patrick’s Day is front and center. While Lucky Charms and green beer frequent the leprechaun’s table, this is a hearty stew that will make eyes green with envy for the recipe. And here it is!
For the past several St. Patrick’s Days this Irish Stew has made a special appearance in my home. After we served it at our first St. Patrick’s Day party in our new home our guests raved about this so much we’ve been making it ever since. 🍀🍀🍀 We don’t just enjoy this for St. Paddy’s Day but any day we have an appetite for a delicious stew.
Try it once and I think you’ll enjoy it as much as we do!
Time:
To Prepare: About 20 minutes
To Simmer: 2-3 hours (the longer the tastier)
Foodie Tips:
❤ The best sidekick for this stew is a 1-2 cup-sized dollop of my family’s smashed potatoes. I form a large divot in the middle and ladle the stew on top. There’s nothing better!
❤ Whether you use a skillet, dutch oven or crock pot, the special “oomph” to this recipe is to make sure your cooking vessel has a lid — covering this stew during the simmer stage will ensure the flavors are infused into the stew for a super-tasty dish.
Ingredients:
1 Tablespoon | Olive Oil
1 – 2 Pounds | Chuck Roast, Cut Into Cubes
1 | Yellow Onion, Chunked
5 Large | Carrots, Peeled And Chopped
3 Cloves | Garlic, Minced
2 Teaspoons | Fresh Rosemary, Chopped
2 Teaspoons | Fresh Thyme, Chopped
1 Teaspoon | Kosher Salt
1 Teaspoon | Fresh Cracked Black Pepper
3 | Bay Leaves
2 Cups | Beef Broth
2 Tablespoons | Flour, Sifted
2 Tablespoons | Butter, At Room Temperature (try Falfurrias available at HEB)
½ Cup | Peas
What To Do:
1. Heat a large cast iron skillet or dutch oven to medium-high heat. Add the olive oil. Add the cubed chuck roast and cook, stirring here and there until it’s browned. Do not cook the meat until it’s well done!
2. Add the onion, carrots, garlic, rosemary, thyme, salt, pepper, and bay leaves and cook until the onions begin to soften (about 5 minutes). If using a slow cooker (Crock Pot) transfer the meat mixture to the crock pot. Otherwise… add the broth, cover and low-simmer for 2 or more hours, stirring periodically. You’ll love the smell that forms from this savory dish!
3. In a small bowl with fork or whisk, make a slurry by mixing the flour and softened butter together. Pour this into the stew. Add the peas and let everything mingle and thicken. Just before serving remove the bay leaves and discard. Serve into bowls and enjoy the stew alone… or even better partnered with my smashed potato recipe (see recipe tips above). Sláinte!
Serves about 4-6 Texans, depending on the size of their appetite!
~ Joe Paul Reider
Home Style Austin Founder
Austin Realtor®
Keller Williams Realty
If you’re like me, by the time August rolls around I’m already in the comfort food state of mind. This is a special time of year when the smoky and spicy taste of hatch chili peppers delight!
While some invite hatch peppers to lunch or dinner only, I love welcoming hatch peppers at the start of my day; this inspiration is how this “hatchbrown” recipe was born. Enjoy it and the rest of your fall “flavorites!”
Foodie Tips:
❤ Nothing beats the taste of freshly smoked hatches. If you’re not sure how to roast your own here’s an article with some tips that will have you a culinary hatch wizard in a snap. Take advantage of hatch roasting events at HEB or Central Market and enjoy the smell on the car ride home – prior to the devouring!
❤ If you’re in a flurry outside of fresh hatch season you can keep some Trader Joe’s fire roasted and chopped hatch peppers on hand. They pack just as much punch as the fresh boys and I encourage you to keep a pouch in your freezer year-round for those heated moments when you gotta have yours.
❤ Eggs? Poached eggs are on my mind. Here’s a recipe for how to make perfectly poached eggs! Follow the video – and not so much the recipe text beneath it (which differs).
❤ You’re likely to find another popular hatch-inspired recipe or two here on the Home Style Austin Blog. (hint hint).
Ingredients:
3 – 5 Strips | Bacon
3 | Gold Potatoes, Washed, Dried, and 1/4″ Cube-Diced
1 Tablespoon |Falfurrias Brand Butter
¼ Cup | Roasted Hatch Chili Peppers, Chopped or Diced
To Garnish | Green Onions (optional)
To Taste | Fresh Cracked Pepper and Sea Salt (optional)
To Serve | Your Favorite Eggs (optional)
What To Do:
1. Over medium heat fry the bacon and remove from pan. Keep the bacon drippings in the pan. You know this is going to be good. :)
2. Add the diced potatoes to the bacon renderings and add the butter. Return to heat, stir and cook until golden crispy, about 10-12 minutes.
3. Add the hatch peppers and stir into the potatoes until warm.
4. Garnish with onions, salt and pepper and serve with a side of eggs.
Yield: About 2 – 4 servings.
~ Joe Paul Reider
Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.
No other nut will make a Texan stand up and sing “Deep In The Heart Of Texas” more than by the mere mention our great state’s tree: the Pecan.Click this link, if you think I’m kidding. :)
One of Texas’ most famous streets, 6th Street runs through the heart of downtown Austin into the setting sun to the west. Many folks – even locals – don’t know the history of this street’s original name: Pecan Street. Read this interesting blurb from the Pecan Street Festival‘s website:
“When Edwin Waller designed Austin’s street grid, he named north-south streets after Texas rivers and recommended numeric designations for east-west streets. Instead, they were named after trees. That decision was later reversed, and they were renamed with numbers. Though Pecan Street became Sixth Street, the festival honors its original name.”
Whether you were born here or moved here, this Pecan Pie bar recipe is a tasty Texas treat that will delight the young and young at heart!
Foodie Tips:
❤ While these “set” in the fridge, I prefer my pecan bars served at room temperature. Think soft and chewy.
❤ I amped this recipe up with the addition of Texas-made Falfurrias Brand Butter and Pecan Street Rum, which is distilled just outside Austin’s city limits, in Pflugerville. After one taste of the rum in hot chocolate I was hooked!
Ingredients:
For The Crust:
1 ¼ Sticks (10 Tablespoons) | Unsalted Butter, Room Temperature
3 Tablespoons | Granulated Sugar
1 Large | Cage Free Egg
¾ Teaspoon | Pure Vanilla Extract
1 Cup + 2 Tablespoons | All-Purpose Flour
¼ Teaspoon | Baking Powder
⅛ Teaspoon | Kosher Salt
For The Top:
1 Stick (½ Cup) | Unsalted Butter
¼ Cup | Light Corn Syrup
¼ Cup | Pecan Street Rum, Yee Haw! (optional)
¾ Cup | Light Brown Sugar, Packed
1 Tablespoon | Heavy Cream
½ Pound | Texas Pecans, Chopped
What To Do:
1. Preheat your oven to 350°F.
2. To prepare the crust, beat the butter and sugar in a medium-sized bowl with an electric mixer or KitchenAid. Gosh, I love my KitchenAid! Beat until light, about 3 minutes. Add the eggs and vanilla and mix well.
3. Sift together the flour, baking powder and salt. Mix the dry ingredients into the butter batter on low speed until everything is well-combined.
4. Press the dough into an ungreased 8″ x 8″ baking dish, forming an edge like you would a pie crust (see above). While forming, lightly sprinkle the dough and your hands with flour to make things easier (the dough will be a bit sticky).
5. Bake the dough for 15 minutes until it has set, but not browned. Set the crust aside to cool and head on to step 6!
6. To make the topping, combine the butter, corn syrup, rum (if using) and brown sugar in a large saucepan. Cook over low heat until the butter is melted, stirring with a wooden spoon along the way. Raise the heat and boil for 3 minutes. Remove from heat.
7. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the gooey topping between the crust and the pan. Bake for 25-30 minutes until the topping has set. Remove from the oven and allow to cool.
8. Wrap your dish with plastic wrap and refrigerate until cold. Cut into bar-sized pieces and transfer to a serving plate.
Yield: About 9 servings. Enjoy them one by one!
~ Joe Paul Reider
Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.
When our friend Penny shared this recipe we knew we had to make this dish.
Sour cream, avocado, chicken and cheese can only mean one thing – we’re having seconds.
Foodie Tips:
❤ I like the tasty heat of jalapeño combined with the creamy sour cream sauce. If you’re a little heat-shy you can omit the jalapeño.
❤ We found our Mexican cheese mixture at our neighborhood HEB which was a blend of Monterey Jack, Cheddar, Asadero and Quesadilla Cheeses. You can substitute your favorite cheese – Pepper Jack would work well.
1 Tablespoon | Unsalted Butter (I suggest Falfurrias)
1 | Jalapeño, Chopped With Or Without Seeds (optional) 1 Clove | Garlic, Minced 1 Tablespoon | Flour 1 Cup | Chicken Stock 2 Teaspoons | Cumin ¼ Teaspoon | Salt ½ Teaspoon | Fresh Cracked Black Pepper ½ Cup | Cilantro, Chopped 1 Cup | Your Favorite Salsa Verde (we used Trader Joe’s Salsa Verde) ½ Cup | Sour Cream
For The Enchiladas:
4 Cups | Rotisserie Chicken Breast, Shredded
4 Cups | Mexican Blend Cheese, Shredded And Divided Into Two 2-Cup Piles
3 | Avocados, Peeled And Chopped
8 | Flour Tortillas
Directions:
1. Make The Sauce: In a medium sauce pan over medium-high heat sauté the garlic and jalapeño in butter for about 1 minute. Stir in the flour and cook for two minutes. Add the stock, cumin, salt, pepper and stir until everything comes to a boil. Remove the sauce from the heat and add the sour cream and cilantro; combine well and set aside.
2. Prep Your Baking Dish: Coat the bottom of a 9″ x 13″ baking dish with nonstick spray. Pour ½ cup of your sour cream sauce and spread it to evenly coat the bottom of the dish. Preheat oven to 375°F.
3. Make Your Enchiladas: [Note: For this step only work from 2 cups of cheese for your enchilada filling so you will have 2 cups to sprinkle on top.] Top a tortilla with the chicken, cheese, avocado and a spoonful of the sour cream sauce. Roll up the enchilada and place it seam side down in your baking dish. Repeat this process until all your enchiladas are made. If you have any extra chicken or avocado no worries – you can sprinkle this on top of your enchiladas. Pour the remaining sauce on top of the enchiladas, cover with the last 2 cups of the Mexican cheese mixture.
4. Bake Away: Place in your preheated oven and bake for 20-25 minutes until the cheese is bubbly-gooey. Remove from oven and let rest a few minutes. You can garnish with a little more chopped cilantro or chopped avocado.
Hope you enjoy this dish!
~ Joe Paul Reider
Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.
❤ Love Food? In a clickand a scroll you can visit more of my favorite recipes!
True Texans will go nuts for this sugary-simple recipe. Literally!
We took the time honored monkey bread recipe and cranked it up a bit Texas style with nuts (an abbreviation for Texas pecans) and Texas-made Falfurrias brand butter.
Foodie Tip:
❤ If you want to extend beyond the flavor border of pecan and craisin try experimenting with other combinations of your own like banana and caramel or walnut and raisin. You can also try a savory spin by skipping the sugar coating, rolling the biscuits in butter or olive oil then sprinkling them with bacon and cheese or your favorite herb.
We like this pecan-craisin version best to let’s get started!
1. Lightly grease a 12-cup fluted tube pan (Bundt pan) with cooking spray or shortening.
2. In a large Ziploc storage bag mix the granulated sugar and the cinnamon and shake well to mix. Set aside.
3. Open the first can of Grands. Separate the dough into its 8 pieces and cut each piece into quarters. Place the quartered pieces into the bag of sugar, zip/close the bag and shake well to evenly coat the biscuit pieces. Open the bag and transfer the coated biscuit pieces into the pan. Top with half of the pecans and craisins.
4. Repeat step 3 with the second can of biscuits and finish off with a layer of the remaining nuts and craisins.
5. In a small bowl mix together the melted butter and the brown sugar and pour the mixture over the biscuit pieces.
6. Bake about 30 minutes or until the bread is golden brown and an inserted knife comes out clean. Let the bread rest in a pan about 10 minutes then turn it over upside down onto a serving plate to let all the sugary greatness cascade over the bread. Pull apart to serve.
Best served warm!
~ Joe Paul Reider
Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.
❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!
In fall and winter my slow cooker is on the kitchen counter more than the toaster. There are so many great dishes you can make in a crock pot and this is one of my favorites.
Combining the taste of Texas Pecans and cinnamon these sweet treats are super-easy to make … perfect for gift-giving during the holidays!
Foodie Tips:
❤ Your pecans will darken as they cook, so don’t be alarmed! The result is a warm, cinnamon-y great taste. ❤ Your crock pot will develop a dry, crunchy residue as the pecans cook; this is normal. The residue will dissolve after a few minutes of soaking in warm water.
Ingredients:
3 | Egg Whites
1 1/2 Tablespoons | Vanilla
1 Cup | Brown Sugar
1 Cup | Sugar
3 Tablespoons | Cinnamon
1/4 Teaspoon | Salt
4 Cups | Texas Pecan Halves
1-2 Pats | Butter
3 Tablespoons | Water
Directions:
1. In a large bowl whisk together the egg whites and the vanilla.
2. In a smaller bowl, mix together the sugars, cinnamon and salt.
3. Add the pecan halves to the egg mixture and stir until well coated. Add the sugar mixture to the coated pecans and stir well.
4. Butter the bottom half of your slow cooker and leave any remaining butter (as a seasoning). Add your coated pecans into the slow cooker.
5. Cook on low for 3 hours, stirring every 30 minutes for 2.5 hours.
6. Add the water to the mixture then stir every 20 minutes for the last hour.
7. Transfer to a lightly greased baking sheet, spread pecans into a single layer and allow to cool. You can break any pecans clusters into individual pieces or leave them as clusters (the more the merrier)!
Store in an airtight container
~ Joe Paul Reider
Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.
❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!
This recipe has become a family fall time favorite thanks to our friends caramel and chocolate.
Add them to your favorite cake mix and your favorite chopped nut and you’ve got a sweet treat that will likely have you making a second batch.
Foodie Tips:
❤ If you’re a wee bit shy of walnuts, try substituting Texas pecans. Yee, Haw! ❤ I added a sprinkling of toffee bits to the recipe which sent my tastebuds into outer orbit. ❤ Top a warmed brownie bar or two with a scoop of ice cream for a delightfully-decadent treat!
Ingredients:
24 | Caramels, Unwrapped
2/3 Cup | Evaporated Milk
2-Layer Size (about 15.25 oz.) | Chocolate Cake Mix
1 cup | Chopped Walnuts or Texas Pecans
6 Tablespoons | Falfurrias Brand Butter, Unsalted, and Melted
1/2 Cup | Semi-Sweet Chocolate Pieces
Sprinkling | Toffee Bits (optional)
Directions:
0. Preheat your oven to 350°F.
1. In a saucepan, cook the caramels and 2 tablespoons of the evaporated milk over low heat until the caramels are melted. Cover and turn off heat. (Optional method: you can also melt the caramels in the microwave, stirring after 20-30 second intervals.)
2. In a medium-sized mixing bowl, combine the remaining evaporated milk, the cake mix, nuts and butter; mix well.
3. Spread 1/2 of the cake mixture in a greased 13″ x 9″ x 2″ baking pan or ceramic dish.
4. Bake in your warmed-up oven for 10 minutes.
5. Remove the brownie from your oven and sprinkle the chocolate pieces and toffee bits (if using) over the hot baked crust and drizzle the caramel mixture on top. Drop the remaining cake mixture by teaspoons evenly spaced on top. If there are some bare “holes,” no worries; they will fill-in during the final bake.
6. Return the brownie to your oven and bake for 20 minutes more or until an inserted knife comes out clean.
7. Remove the magic from your oven … cool a bit … then cut into bars.
Shazam! You just made something they’re gonna love twice; they’ll love the brownie treats plus love you for making them!
Now sit back and relax with a warm brownie or two for a job well done!
Makes 24-36 bars, depending on size.
~ Joe Paul Reider
Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.
❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!
Home Style Austin 