Creamy Jalapeño Dip

Austin’s Favorite Dip

For those who enjoy creamy jalapeño dip from Chuy’s, here’s an easy way to make your own batch at home. It’s creamy, fresh and has the perfect amount of “kick”. Perfect for game days or any day you want to enjoy Austin’s favorite dipping sauce!

Time To Prepare:

About 10 minutes.

Foodie Tips:

❤  You can use a blender to mix things together but I find that an immersion blender is more convenient and easier to clean. The instructions below are for using an immersion blender.

❤  If you’re going to serve this immediately after making it, try to use chilled sour cream and mayo – the dip tastes great cold!

❤  I used Trappey’s Hot Jalapeño Peppers, sliced them, and removed the seeds.

Ingredients:

½ Cup  |  Fresh Cilantro
1 Cup  |  Sour Cream
1 Cup  |  Mayonnaise
5 Tablespoons (2 1-ounce packages)  |  Hidden Valley Ranch Seasoning
½ Cup  |  Pickled Jalapeño Peppers
2 Tablespoons  |  Fresh Lime Juice
To Serve  |  Tortilla Chips, Cauliflower Florets, French Fries, a Hamburger Topping, As a Salad Dressing (the list goes on and on…)

What To Do:

1. Wash and dry the cilantro. Remove the tops of the cilantro, discarding the stems. Finger tear the cilantro and place it in a medium-sized bowl.

2. Add the remaining dip ingredients and give them a few immersion pulses until the desired consistency is reached.

3. You can serve this fresh by transferring the dip into a bowl or you can store it in the fridge for a few days until you’re ready to dive in! Serving ideas are above!

Enjoy!

~ Joe 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

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!

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:

1  |  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
2  |  Zucchini, Spiralized
1 Large  |  Carrot, Spiralized
1  |  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

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 Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

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

Home Style Austin’s Spicy Margarita Recipe

When In Margaritaville, Texas…

It’s hard to believe that the history of the margarita dates back to less than 100 years ago. While the history of the margarita seems to have a bit of a blurred origin, we can all agree that shaken, stirred, salted, on the rocks, frozen, skinny, spicy and everything in between – to many the margarita is the official drink of Texas (sorry, beer).

While margarita choices seem limitless, my family’s favorite is our spicy margarita recipe – it packs a deep and delicious warmth that will likely have you asking for seconds … and a 10 gallon hat or sombrero so you can throw them into the air.

Foodie Tips:

Decisions! Decisions! Decisions!

❤  This is a drink best served fresh so avoid preparing them in large batches ahead of time. My #1 margarita house rule: The best margaritas are served cold, cold, coooooold! To arrive at the coldest drink possible I place my margarita glasses in the freezer for at least 15 minutes between servings. I also use a cocktail shaker – inside it I place a giant cube of ice from my prized Tovolo king cube ice mold. A few shakes later with one cube and any balmy summer day suddenly feels like a skip through the park in the crisp of fall!

* You can find Tovolo ice cube molds at Downtown Austin’s spirited Serve Gourmet or at Bed Bath & Beyond. 

❤  This recipe can be doubled but I suggest you refrain from doubling the jalapeño slices until you’re sure you like the heat on your first batch. Your lips and tongue may thank you.

Ingredients: 

3  |  Fresh Jalapeño Slices, ⅛ Inch Thick (include the seeds)
2 Ounces  |  Tequila (my house staple is Jose Cuervo Silver)
¾ Ounce  |  Grand Marnier
¾ Ounce  |  Triple Sec (I use Hiram Walker)
2 Ounces  |  Fresh-Squeezed Lime Juice
To Garnish  |  Extra Lime Wedges
To Garnish  |  Salt
To Serve  |  Ice (Cubed, Crushed or None) – Optional

Directions: 

0. Place your margarita glasses in the freezer to chill them up.

1. Gather your liquor and prepare your lime juice.

2. In a cocktail shaker place the 3 slices of jalapeño. Top with your ice cube. Pour in the tequila, Grand Marnier, Triple Sec and lime juice. Cover the shaker and give it a few ferocious shakes. Set aside.

3. Run a lime wedge along the rim of your chilled margarita glass. Optional; run the rim in a small bowl of the salt to coat the rim (I usually only salt 1/2 the rim). Add ice (optional).

4. Give your shaker a few new shakes and pour your spicy margarita mix into the glass. Top with a lime wedge (squeezed on top or served unsqueezed on the rim) and serve.

Yield: 2-4 spicy margaritas depending on the size of your glass and your love for this drink!

~ 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!

❤ Love Italy? And Retrievers? So do we! Learn what our spicy margarita recipe has to do with both! You might find it a tasty, tasty surprise!

SXSWern Soup Recipe

A Texas Trifecta 

Since Austin is home to one of the largest conferences in the world, we pay tribute to SXSW with our favorite Southwestern-inspired soup.

Great Things Come In 3s

Interactive, Film and Music are to SXSW as food, design and landscape are to Home Style Austin. This recipe? Turkey gets spiced up with its 3 tastiest BFFs: Black beans, corn and roasted red pepper. The end result? It’ll have your tummy doin’ the Texas 2-step, er, 3-step!

Foodie Tips:

• Roast your red pepper on the grill or gas stove top by placing the pepper directly on grill or stovetop over medium-high heat. As the skin turns black, turn the pepper and continue blackening on all sides until the pepper is done. Place the pepper in a paper bag or Ziploc bag or bowl covered with cling wrap and let it steam for 15 minutes. Peel the skin off and discard, remove the seeds, then dice the pepper.
• If you want to enjoy this recipe on the SXSWern fast track, you can substitute the fresh corn, roasted pepper and black beans with 1-2 bags of Bird’s Eye frozen Southwest Blend Veggies. I like the roasted fresh track because of the smoky pepper flavor.

Ingredients: 

Dash  |  Extra Virgin Olive Oil
1 Pound  | Lean Ground Turkey
1  |  Roasted Red Pepper, Diced
1 Cup  | Frozen  Corn
1 Can (15 Ounces)  |  Ranch Style Black Beans
1 Can (15 Ounces)  |  Hunt’s® Tomato Sauce-No Salt Added
2 Cups  |  Low Sodium Chicken Broth
1 Can (10 Ounces)  | Original Flavor RO*TEL Diced Tomatoes and Green Chilies (undrained)
½ Teaspoon  |  Taco Seasoning Mix
To Garnish  |  A Squeeze Of Lime
To Garnish  |  Fritos Corn Chips Want In On The Party

Directions: 

1. If you’re preparing this recipe with fresh roasted peppers, prepare the red pepper (directions above). While the roasted pepper is resting…

2. Lightly pour some olive oil into the bottom of a large saucepan and warm the oil.

3. Add the turkey and cook about 5 minutes stirring occasionally until crumbled and no longer pink.

4. Add the roasted diced pepper and corn to the turkey; cook and stir 3-5 minutes until tender.

5. Add the next 5 ingredients and simmer 10 minutes.

Garnish and serve warm. Enjoy!

~ 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 family’s favorite recipes!