Green Chile Enchilada Soup

Green Chile Enchilada Soup Recipe By Home Style Austin
One Delicious Soup

In what may be the last “super cold” blast of early 2020 for Central Texas we’ve already made 4 batches of this soup! #ThatGood

Not only is this soup easy to make, it’s a lower carb keto-friendly soup that’s wonderfully creamy with just the right amount of heat, thanks to our ol’ friend the hatch green chili — perfect for warming up cold days and nights!

Time To Prepare:

About 30 minutes.

Foodie Tips:

❤  You can dial up or dial down the heat of this soup by using your tried and true ingredients. To get you started I’ve included suggested items below that I found at my neighborhood H-E-B.

❤  You can enjoy this soup served from a bowl but I also enjoy it from a mug where I can consume it faster.

❤  Lover of the chilis? Don’t miss out on our Hatch-Chicken Mac n’ Cheese recipe that will have you weak in the knees.

Ingredients:

1-2 Tablespoons  Olive Oil (Or Avocado Oil)
2-3 Pounds  Boneless Chicken Breast, Sautéd Then Cubed
2 Cans (15 Ounces Each)  Hatch Green Chile Enchilada Sauce With Roasted Garlic (or without roasted garlic)
2 Cans (14.5 Ounces Each)  Low Sodium Chicken Broth
1 Cup  Half & Half
2-3 Cups  White Cheese, Shredded (Monterey Jack, Pepper Jack)
½ Cup Philadelphia Cream Cheese, Room Temperature, Cubed
½ – 1 Cup Green Salsa (Central Market Hatch Green Chile Salsa Verde works great)
To Taste  Kosher Salt And Fresh Cracked Black Pepper
To Garnish  Your Favorites: More Shredded Cheese, Cubed Avocado, Chopped Cilantro, Green Onion Tops, Chopped Tomatoes,

What To Do:

1. Prepare The Chicken: In a large pot over medium-high heat, warm the oil. Add the chicken and sauté the chicken until done (about 3-4 minutes on each side). Turn off the heat, remove the chicken from the pot, cool, cube and set aside

2. Back In The Pot We Go: Add the cubed chicken back to the pot and add the enchilada sauce, chicken broth, half & half, shredded cheese, the cubed cream cheese, salsa verde. Warm everything up until things are melty good (about 10 minutes).

3. The Finishing Touch: Salt and pepper to your liking. Spoon into bowls (or mugs) and garnish with your favorite ingredients (ideas shown above).

Enjoy this green chili enchilada soup – it’s a family favorite!

~ Joe Paul Reider

Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

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

The Best Chicken Sandwich Recipe

The Best Chicken Sandwich by Home Style Austin
A Sensationally Savory Sandwich

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.

  What are the benefits of using tapioca flour? You just found them!

Ingredients:

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.

The Best Chicken Sandwich Recipe

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 scoop which 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. :) 

The Best Chicken Sandwich by Home Style Austin

~ 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

Corned Beef Sliders Recipe

Recipe: Corned Beef Sliders

Corned Beef Sliders RecipeLaughter is brightest where food is best
~ Irish Proverb

For a hearty dish that will put smiles on their faces, this recipe for corned beef sliders does the trick. Using a 12-pack of dinner rolls you can easily whip up some craft sliders. They’re mini. They’re melted. And they’ll be gone almost as fast as they arrived!  🍀🍀🍀

A client gifted me this recipe so in similar fashion I’m sharing it with you – perfect for St. Patrick’s Day gatherings, game day or just because.

Time:

To Prepare: About 20 minutes
To Bake: 15-20 minutes

Foodie Tips:

❤  I recently scored a Misto – this gourmet oil-vinegar-juice sprayer is a great way to use less oil when cooking. Check it out! So if using the Misto you can dial back the 2 Tablespoons of oil (below) to just a few sprays to evenly coat your onions before sautéing.

❤  Lover of the green? Make sure and check out some of my other St. Patrick’s Day recipes!

Ingredients:

2 Tablespoons  |  Olive Oil
1  |  Yellow Onion, Thinly Sliced
8 Ounces  |  Fresh Mushrooms, Thinly Sliced
To Taste  |  Kosher Salt and Fresh Cracked Pepper
12  |  King’s Hawaiian Sweet Dinner Rolls
1/4 Pound  |  Corned Beef, Thinly Sliced
12  |  Aged Swiss Cheese, Sliced

What To Do:

0. Preheat your oven to 375°F.

1. Warm a medium-sized skillet or pan over medium-high heat. Add your olive oil. Add the sliced onion and sauté them, stirring until they’re soft. Add the mushrooms, salt, and pepper and continue cooking until everything looks nice and done. Remove from heat to rest.
How To Make Corned Beef Sliders

2. While the onions are resting, grease a baking dish or pan. Horizontally cut the sheet of dinner rolls and arrange only the bottom halves into your baking dish.

3. Place a layer or two of the corned beef on top of the roll bottoms – it’s OK if the beef overlaps from slider-to-slider as you can easily cut them apart after they bake. Top the beef with your onion mixture and then top that with your cheese. Hungry yet? :)

4. Place the roll tops on top of the cheese and bake everything for 15-20 minutes or until golden brown and gooey.

5. To serve – Remove the sliders from the oven let them rest a few minutes. Separate them with a knife and serve them from the baking dish or plate them. If entertaining “party style” you can transfer them to a pre-warmed hotplate and let your guests enjoy them as they leisurely mingle. I like these best served warm but even served at room temperature the melty-meaty-cheesy combination is quite nice.

Yields 12 delicious sliders. I enjoyed mine two at a time!

~ 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

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes — there are more than 60 recipes here on the Home Style Austin blog!

Recipe: Irish Beef Stew

Irish Beef Stew Recipe
A True Pot o’ Gold

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
|  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 ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

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

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes — there’s more than 50 recipes here on the Home Style Austin blog!

Recipe: Hatchbrowns

Hatchbrowns Recipe by Home Style AustinHatch Attack

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 ReiderJoe Paul Reider

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

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

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes – there’s more than 50 recipes here on the Home Style Austin blog!

Firecracker Coleslaw Recipe

Firecracker Coleslaw Recipe From Home Style Austin
Bring Color And Flavor To Your Table

With our taste buds searching for a different kind of slaw we rested on this firecracker coleslaw recipe which we find perfect for the Fourth of July and family BBQs.

This is a colorful dish that’s fresh, crunchy and packs some delightful heat thanks to our trusted friend – the jalapeño. In coleslaw? Keep it tastefully weird, right?! This dish is extremely flexible and you can experiment by introducing your own favorite ingredients.

We never stray too far away from the original recipe.

Foodie Tips:

  Ingredients that sometimes make a cameo in our dish include fresh crumbled bacon or some chopped Texas pecans.

  For those searching for less heat you can reduce or eliminate the fresh jalapeño or add a bit more cabbage.

Ingredients:

The Dressing
1 ½ Tablespoons  |  Salt
1 Clove  |  Garlic, Minced
½ Cup  |  Cider Vinegar
⅓ Cup  |  Sugar
2 Tablespoons  |  Mustard (We’re keen for Trader Joe’s Garlic Aioli Mustard)
2 Tablespoons  |  Vegetable Oil
2 Tablespoons  |  Juice From The Jar Of Pickled Jalapeños (from below)
1 ½ Teaspoons  |  Hot Sauce (we used Hot Picapeppa Sauce)
½ Teaspoon  |  Fresh Cracked Black Pepper
½ Teaspoon  |  Celery Seed

The Slaw
½ Small  |  Green Cabbage, Cored and Shredded
½ Small  |  Red Cabbage, Cored and Shredded
3  |  Carrots, Peeled and Grated
1 Each  |  Red, Green and Yellow Bell Peppers, Seeded and Thinly Slivered
2  |  Fresh Jalapeño Peppers, Seeded and Thinly Sliced
2 Tablespoons  |  Minced Pickled Jalapeño Peppers

Directions: 

1. To prepare the dressing combine the salt and garlic in a large mixing bowl by pressing them together with the back of a spoon to make a paste.

2. Add the remaining eight dressing ingredients and whisk until everything is well-combined. Set aside.

3. Add the six slaw ingredients to the dressing and toss/mix well. Let the slaw rest in your fridge for 30 minutes or up to a few hours. This slaw is best served fresh but will last into the following day.

Yield: 10+ servings (enough for a family picnic or party)

Austin Realtor Joe Paul Reider




~ 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 Firecracker Coleslaw Recipe

Joe’s Original Red Sauce Recipe

I Used My Favorite Red Sauce For This Valentine's Day Inspired Dish
Be Still My Heart

Try my family recipe that’s the perfect mash-up of Italy and Texas!

The sauce infuses an Italian red sauce with the tongue-tingling taste of Texas, compliments of our friend – the jalapeño. Bold and spicy, the sauce is a favorite, so it won’t last long. Put some in a Mason jar and share it with your new best friend for life. Make their tummy smile!

Ingredients:

1 Pound  |  Ground Chili Beef
1 Pound  |  Ground Hot Italian Sausage
3 Tablespoons  |  Extra Virgin Olive Oil
1 Palm Full  |  Fennel Seed
8 – 12 Cloves  |  Minced Garlic
2  |  Seeded and Chopped Fresno Chili Peppers or Red Bell Peppers or Italian Cherry Chili Peppers
2 Medium  |  Chopped White Onions
4 – 5 Medium  |  Chopped Jalapeños
1 Cup  |  Dry White Wine
4 Cans (28 Ounce Size)  |  San Marzano Style Tomatoes
To Taste  |  Gray Salt and Freshly Cracked Black Pepper
8 – 12 Sprigs  |  Finely Chopped Marjoram
¾ Cup  |  Finely Chopped Parsley
12 Leaves  |  Chopped Basil Leaves
Garnish  |  Parsley, Basil, Grated Parmigiano-Reggiano Cheese
Garnish  |  Garlic Texas Toast ~ This. Is. TEXAS!

What To Do:

1. Brown the meats together over a medium-high heat. Drain and put into an 8 quart stock pot.

2. In a sauté pan, heat the olive oil over a medium-high heat.

3. Add the fennel seed, garlic, chili pepper, onion and jalapeño and sauté for 5 minutes.

4. Transfer the vegetable mixture into the stock pot.

5. Add the wine and tomatoes, breaking up the tomatoes with a spoon.

6. Season the sauce with salt, pepper, marjoram, parsley and the basil.

7. Bring to a bubble, then reduce the heat to a low simmer and reduce the sauce for 30-45 minutes before serving.

Foodie Tips:

  • Fresno Chili Peppers may be a little hard to find at your local market. No worries! You can substitute them with Red Bell Peppers or Italian Cherry Chili Peppers.
  • Serve atop your favorite pasta, pizza, meatball, crostini or eggplant.
  • You can use this sauce as your secret ingredient in a mouth-watering, memorable lasagna.
  • You can omit the meat for a tasty meatless sauce … it’s just as flavorful!

This recipe will generously serve an Italian-sized family of up to 12, depending on how it’s served and how loose their clothing is.  :)

~ Joe Paul Reider

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

 This recipe was featured on our special 2014 Valentine’s Day Menu Board. Learn more!

Bottle Your Homemade Red Sauce - A Great Gift Idea By Home Style Austin

Joe's Original Red Sauce Recipe by Home Style Austin