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

Recipe: Irish Beef Stew

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
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

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: Chicken Pappardelle

Pappardelle In My Belly!

Not too long after posting about my Roasted Tomato and Garlic Pesto Pasta recipe, I fell in love with this dish. It seems I like pasta as much as the blue Texas sky.

Pappardelle? It’s a wonderfully wide noodle that hails from Tuscany. It was during a trip to Italy when I first discovered a delightful dish of pappardelle resting underneath cinghiale (wild boar) paired with a nice glass of red. Despite the fact that Italy is half the size of Texas, its 20 regions are wildly diverse in geography, dialect, and food. Pappardelle is authentic to the hills of Tuscany.

Try this dish and I’ll hope you enjoy it!

Foodie Tips:

❤  You can find pappardelle pasta at Central Market and HEB.

Pappardelle costs about $5 and it’s worth its weight in gold!

If you’re adventurous you can also make pappardelle by hand – here’s a fun video that shows you the magic:

❤  Many foodies prefer to cook pasta 1 minute less than the package directions indicate for al dente perfection! What does “al dente” mean? In Italian… “to the tooth,” which implies the pasta is tender, but not mushy.

❤  I once had an Italian finger shaken at me for using red sauce from a jar. “Why would you use jarred sauce?” If you’re not in a hurry, try my homemade red sauce recipe.

Ingredients:

3 Tablespoons  |  Olive Oil
1 ½ Pounds  |  Chicken Breast or Boneless Thighs, Chopped Into Chunks
To Taste  |  Salt and Pepper
1  |  Yellow Onion, Diced
2 Stalks  |  Celery, Diced
1  |  Red Pepper, Diced
1 ½ Teaspoons  |  Fresh Rosemary, Chopped
½ Teaspoon  |  Red Pepper Flakes
2 Cups  |  Bertolli Organic Pasta Sauce (Olive Oil, Garlic & Basil)
⅔ Cup  |  Chicken Broth
1 Pound  |  Pappardelle
¼ Cup  |  Italian Flat Leaf Parsley, Chopped
To Love  |  Parmigiano-Reggiano, Shredded

What To Do:

1. Heat the olive oil in a dutch oven or medium-sized pot over medium-high heat.

2. Season the chicken with the salt and pepper and saute it until golden brown (about 5 minutes).

3. Add the onion, celery, and red pepper – cook until the onion is soft and translucent (about 3 minutes).

4. Add the fresh rosemary and red pepper flakes. Cook 1-2 minutes to marry.

5. Add the pasta sauce and broth, stir, and bring to a boil. Shred the chicken with a fork or wooden spoon. Reduce heat and simmer for 15-20 minutes.

6. While the sauce is simmering, prepare the pappardelle and add to the sauce.

7. Transfer your chicken pappardelle to a pasta bowl (or plate). Top with freshly chopped parsley and parmigiano-reggiano. Molto bene!

~ Joe 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!

 

 

Recipe: Roasted Tomato and Garlic Pesto Pasta

Pasta! Pasta!

One of the greatest culinary lessons I learned traveling abroad is the greatness of the well-prepared simple dish.

I created this pasta dish using some of my favorite ingredients – tomatoes, garlic, pasta, and cheese. What’s not to like about that?

Foodie Tips:

❤  When you’re in a pinch for time, feel free to use your favorite jarred pesto sauce. For an extra-special touch, I make my very own homemade pesto. You can freeze it ahead of time so it’s already ready when you are!

❤  If you want a little more tomato-garlic “zing” to the dish you can easily double the roasted tomato-garlic ingredients (the first five shown below). A lotta tomato goes a long way! :)

❤  This dish makes a great accompaniment with bruschetta, insalata caprese, or your favorite soup. ← Click these green links for more of my favorite recipes!

Ingredients:

2-3 Cups  |  Cherry Tomatoes (or Grape Tomatoes), Whole
3-5 Cloves  |  Garlic, Peeled and Left Whole
1 Teaspoon  | Kosher Salt
1 Teaspoon  | Black Pepper, Freshly Ground
2 Tablespoons  |  Olive Oil (for roasting)
1 Pound  |  Rigatoni Pasta
2 Tablespoons  |  Olive Oil (for sauttéing)
¼ Cup  |  Basil Pesto
To Serve  |  A Drizzling of More Olive Oil
To Serve  |  Parmigiano-Reggiano, Freshly Grated

What To Do:

1. Roast The Veggies: Preheat oven to 400°F. Meanwhile, place the tomatoes, garlic, salt, pepper and 2 Tablespoons of oil in a medium-sized bowl and stir until well mingled. Transfer the mix to a 13″ x 9″ baking dish. Oven roast for 20 minutes – no stirring required!

2. Make Pasta: While the veggies are roasting, prepare the rigatoni al dente (about 1 minute less than the package directions). For best results, do not overcook the pasta!

3. Let’s Tumble: Heat 2 Tablespoons of the olive oil in a skillet over medium heat. Transfer the roasted vegetables to the skillet. Using a slotted spoon or wok strainer, transfer the pasta to the skillet, including some of the pasta water so the dish retains its moisture. Add the pesto and drizzle with the last of the oil (to taste). Sauté and stir to coat.

4. To Serve: Spoon into bowls and top with freshly grated Parmigiano-Reggiano.

~ Joe 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 of them here on the Home Style Austin blog!

 

 

Spicy Pumpkin Soup Recipe

Pumpkin + Sausage + Avocado = Our New Fall Flavorite

The taste of fall. The warmth of Texas.

Thanks to a memorable Texas tasty trio of pumpkin, avocado and smoked sausage, this new fall flavor “flavorite” marries sweet and savory in a most delicious way.

Foodie Tips:

❤  Use your favorite smoked sausage in this soup – we found the more savory sausage, the merrier. We discovered this pecan smoked pepper jack sausage at HEB and we found it the perfect smokey complement to the bowl of orange.

❤  If you don’t have an immersion blender, no worries – you can transfer the soup in batches into a blender and purée away. We have a Cuisinart SmartStick Hand Blender that has brought quite a few years of good dishes.

❤  Love fall soups and stews? Visit this blog post for some of our absolute favorites! This one just made the cut!

Ingredients: 

1 ½ Cups  |  Yellow Onion, Diced
2 Tablespoons  |  Avocado or Olive Oil
1 ½ Teaspoon  |  Kosher Salt
4  |  Garlic Cloves, Chopped
1-2 Tablespoons  |  Ground Cumin
30 Ounces  |  Pumpkin
6 Cups  |  Chicken Broth
2  |  Chipotle Peppers In Adobo Sauce
1 – 2 Tablespoons  |  Adobo Sauce
1 Tablespoon  |  More Avocado or Olive Oil
About 12 Ounces  |  Smoked Sausage, Cooked Then Sliced Or Chopped
1 Can  |  Black Beans
1 Teaspoon  |  Hot Paprika
To Garnish  |  Fresh Avocado, ½” Cubed
To Garnish  |  Italian Parsley Or Cilantro

Directions: 

1. In a medium-sized pot or Dutch oven, cook the onion, oil and salt over medium heat, covered, until the onions are translucent (about 5 minutes).

2. Add the garlic and cumin and cook 2 minutes. Whisk in the pumpkin and the chicken broth. Add the chipotle peppers and the adobo sauce. Bring to a simmer and stir here and there for about 10 minutes. While the soup is simmering …

3. In medium-sized skillet over medium heat cook the sausage in 1 tablespoon of the remaining oil until there’s just little bit of char on the sides. Add the black beans and paprika and cook about 2 minutes then turn off heat and let rest.

4. Using your immersion blender, process the soup until it’s creamy and smooth. Transfer soup into serving bowls and top with some of the fresh avocado and garnish with your chosen green.

A perfect bowl to ring-in the best of fall!

~ 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!

Rosemary Veggie Dog Treats

The Best Dog Treat Recipe!

Their Favorite Dog Treat Recipe

I used to run an eco friendly pet specialty company, so I’m a big fan when it comes time to care for our furry friends. In fact, some of my very best friends have four legs and I consider myself the lucky one to have known some of these loyal, gentle souls.

To make a tasty dish they’ll really love, we make a batch of these homemade dog treats which were my company’s signature treat – I handmade thousands of them! I hope you enjoy these treats from my pack to yours! I can honestly say that my Labs love these treats as much as I love sharing them. They smell wonderful!

Foodie Tips:

❤  Have fun creating these crunchy treats with a variety of cookie cutter shapes! Some of our favorites include a mini Texas, heart, stars, cats, a fire hydrant and of course dog bones. You can also buy seasonal shapes which are perfect for gift-giving (shamrocks, pumpkins, candy canes, etc.). Williams-Sonoma has a great cookie cutter line-up.

❤  You don’t have to slow-cool the cookies overnight if you (or they) are in a hurry … but allow at least a couple of hours for the treats to crisp up.

Ingredients: 

½ Cup  |  Canned Carrots (no salt added)
½ Cup  |  Canned Green Beans (no salt added)
¼ Cup  |  Low Sodium Chicken Broth
¼ Cup  |  Fresh Rosemary, Finely Chopped
1 ½ Cups  |  Whole Wheat Flour
1 Cup  |  Rice Flour
½ Cup  |  Wheat Germ
¼ Cup   |  Brewers Yeast
2 Tablespoons  |  Garlic Powder
¼ Cup  |  Olive Oil

Directions: 

0. Preheat oven to 350°F.

1. Purée the carrots, beans and chicken broth. We used a Cuisinart Smart Stick (an immersion blender).

2. In a large separate bowl, combine the rosemary, the two flours, wheat germ, yeast and garlic powder. Add the puréed veggies and the olive oil. Mix well by hand. This is a dry mix so don’t give up – work out any frustrations on the dough until it comes together well enough to roll (about 4-5 minutes). Take a moment to enjoy the smell along the way – these treats smell wonderful!

3. Lightly dust a cutting board with a bit of the whole wheat flour. Roll the dough to about ¼” thick. Cut out your doggie treats with their favorite cookie cutter shapes and place them on a cookie sheet lightly coated with non-stick cooking spray.

4. Bake for 15 minutes in your preheated oven. Turn off the heat and allow the treats to slow-cool overnight.

Yield: About 9 dozen Doggie treats if using small cookie cutters about 1-2″ in size.

Stores well in an airtight container or bag. 

~ 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!

Chicken Basil Orzo Soup Recipe

Soup’s On!

Any of my friends, family, or coworkers will tell you that I’m kind of a ridiculous fan of soup. I love it! I enjoy making soup at home where I can cozy-up with a warm bowl in the cold of winter. And even on brutally hot summer days when the rest of the world is dining on popsicles, I can be found in the kitchen making soup … and then I have a popsicle for dessert!

The first night I made this bowl of soup I realized I didn’t use nearly enough basil; it just tasted like a pretty classic chicken noodle soup. But the second day when I reheated it, I added in another handful of basil and it totally rocked; it was wonderfully herb-a-licious!

If you’re a fan of chicken soup, grab some fresh basil and give this Home Style Austin recipe a go!

Foodie Tip:

❤  We arm-wrestled over whether this should be called Chicken Basil Orzo Soup or Turkey Basil Orzo Soup. Either way, we all win!

Ingredients: 

1 Teaspoon  |  Olive Oil
1/2  |  Sweet Yellow Onion, Diced
2  |  Carrots, Peeled And Diced
2 Stalks  |  Celery, Diced
3 Cloves  |  Garlic, Minced
8 Cups  |  Good-Quality Chicken Stock
2 Cups  |  Cooked Chicken, Diced Into Bite-Sized Chunks
2  |  Bay Leaves
To Taste  |  Sea Salt And Fresh Cracked Black Pepper
5-6  |  Fresh Basil Leaves, Chopped
1 Cup  |  Dried Orzo Pasta

Directions: 

1. Heat olive oil in a Dutch oven or large cooking pot over medium-high heat. Once the oil is heated, add onion and stir for 1-2 minutes. Then add carrots, celery and garlic then stir for 60 seconds. Stir in chicken stock, diced chicken, and bay leaves, then season with salt and pepper. Let simmer for an hour (or 30 minutes if you’re rushed).

2. Raise heat to medium-high and bring the soup back to a boil. Then add basil and dried orzo pasta and cook per instructions until the pasta is al dente. Taste and re-season with additional salt and pepper (or more basil) if needed. Serve warm.

Yields: 3-4 Servings

Love this recipe? We want to hear from you!

~ 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!

Texas-Tuscany Beef Stew Recipe

One Hearty Meal

Even during the hottest days of summer, I dream of this amazing beef stew. Best of all, this stew is easy to make and even easier to eat!

The stew’s signature ingredients? Chianti-marinated beef brisket and a Texas jalapeño or three!

Foodie Tip:

❤  If you like tummy fillers like I do, you can serve the stew on top of rice or noodles. One thing we enjoy is that instead of boiling rice/pasta in water, we substitute water with beef or chicken broth for an extra-special flavor.

Ingredients: 

3-5 Pounds  |  Beef Brisket (get a good cut)
3-4 Cloves  |  Garlic, Halved
1 Bottle (750 ml)  |  Italian Chianti Wine
4 Tablespoons  |  Extra Virgin Olive Oil
To Taste  |  Kosher Salt And Freshly Ground Black Pepper
2-4 Cups  |  Beef Broth
3-5 Medium-Sized Carrots  |  Peeled And Cut Into 1″ Pieces
3 Stalks  |  Celery, Chopped Into 1/2″ Pieces
4 Medium  |  Russet Or Red Potatoes, Cut Into 1-1/2″ Chunks
3 4 Inch Sprigs  |  Fresh Rosemary, Chopped

Plus Ups:

1/2 Cup  |  Kalamata Olives, Halved
2 Leaves  |  Sage Or Bay
2-3  |  Jalapeños, For A Texas-Inspired Kick
To Enjoy  |  Rice Or Noodles (Optional)

Accessories:

To Cover  |  Cling Film
To “Pat” Beef Dry  |  Paper Towels
To Brown  |  A Dutch Oven Or Large Pan
To Cook  |  A Crock Pot (Or Slow Cooker)

Directions: 

1. Place the beef into a 13-inch by 9-inch glass baking dish. Cut 6-8 “slits” in the brisket and insert the garlic halves. Pour the wine over the meat and marinate in the refrigerator, loosely covered with cling film, for 2 hours (overnight recommended). Turn the meat over and marinate here and there.

2. Remove the brisket from the wine and “pat” it dry with paper towels. Reserve the wine.

3. In a large Dutch oven or large pan, heat 4 tablespoons of the olive oil over medium-high heat. Season the meat on all sides with salt and pepper.

4. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes for each side. Remove the meat and place it into your Crock Pot.

5. In the pan, pour the reserved wine, scraping up any brown bits. Cook for about 1-2 minutes. Transfer into the Crock Pot.

6. Add beef broth to almost cover the beef. Cook on low Crock Pot setting for 2-2.5 hours.

7. Add the carrots, celery, garlic, potatoes and rosemary (plus the olives, sage and jalapeños, if desired). Cover and continue to cook on low setting for another 2-2.5 hours, or until tender.

8. [ Sidenote: The beef may already be soft and falling apart before you cut it! In this case, skip this step. If not… ] Remove the meat from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-sized pieces. Return the meat to the stew and cook until warmed through, about 5 minutes.

9. Serve with a glass of Chianti and enjoy!

Love this recipe? We want to hear from you!

 

 

~ 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!

Pappa al Pomodoro Recipe

Tomato Bread Soup

Found during my family’s holiday travel to Tuscany, this recipe makes great use of a household staple living beyond its freshest of days; stale bread. The end result? A delicious dish that will warm the belly. And the heart.

This recipe was inspired by Gabriella’s Journal; a book celebrating aromas and flavors from the rustic culture of Tuscany.

Foodie Tip:

❤  If you don’t have any 2-3 day old stale bread, you can cut fresh bread into bite-sized squares and place into your oven and bake at 225°F until crunchy. Do not use soft bread for this recipe!

Ingredients: 

6 Tablespoons  |  Olive Oil
2-3  |  Garlic Cloves, Cut Into Small Pieces
1  |  Celery Stick, Chopped Into Small Pieces
3-4 (1 ¾ cups)  |  Fresh Tomatoes, Chopped (tomatoes may also be peeled)
6-8  |  Basil Leaves, Torn By Hand Into Small Pieces
To Taste  |  Salt And Fresh Cracked Black Pepper
2 ¼ Cups  |  Boiling Water
1 ½-2 Cups  |  Stale Bread, Cut Into Bite-Sized Squares
To Garnish  |  A Fresh Basil Leaf For Each Serving
To Garnish  |  Parmigiano-Reggiano Cheese, Shredded

Directions: 

1. In a saucepan over medium heat, add the oil, the garlic cloves and the chopped celery. Stir until the garlic is soft and add the chopped tomatoes, the basil leaves, salt and pepper. Cook over a low heat for 15 minutes.

2. Pour in the boiling water and fold-in the stale bread. Boil, covered, for about 40 minutes over a very low heat, gently stirring occasionally.

3. Serve soup hot in a bowl and top with a basil leaf and some shredded parmigiano-reggiano cheese.

Yields: 3-4 Servings

Love this recipe? We want to hear from you!

~ 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!

Great Entertaining : Raclette Style

“Raclette … Whaaat?”

“Raclette” is derived from the French word for racler, meaning “to scrape.” Modern day raclette refers to a classic Swiss dish where cheese is melted under an electric broiler then scraped and topped on a wide variety of ingredients, traditionally roasted potatoes, cornichons (tiny pickles) and onions. My raclette machine has a granite top that – when heated – serves as a grill plus it has 8 removable toaster trays that rest under a broiler to cook the accompaniments, like melted cheese. Check out my suggested ingredients below! 

Raclette In Action

Going out on the town is always fun, but hosting small gatherings in your own home served with a stylish and unforgettable presentation of food makes for priceless memories and great times – that’s why entertaining is one of my passions! We love inviting friends and family over to enjoy fun and unique dining experiences enjoyed at home. Our raclette machine is always a big hit as the centerpiece of many fun indoor grilling gatherings.

Let’s watch a brief video of the racelette experience:

Why Raclette Will Make You A Hero

Like fondue, raclette is best enjoyed as a social eating experience. We like to jazz things up and make a big spread of all kinds of veggies, meats and seafood so our guests can get creative … and they do! The culinary combinations are entertaining, endless and delicious.

A Few Of Our Favorite Raclette Ingredients …

• Cheese: Fontina, Raclette, Gruyere, Provolone (any melting cheese!)
• Meats: Bacon, Prosciutto, Thinly-Sliced Filet Mignon, Shrimp, Lil’ Smokies
• Veggies: Asparagus, Sliced Bell Peppers, Fingerling Potatoes, Cherry Tomatoes, Mushrooms, Onions, Zucchini
• Sweets: Apples, Bananas, Pineapple
• Sidekicks: Butter, Olive Oil, Pesto, Olives, Bread, Mini Fillo Shells, Seasonings, Wine + Your Favorite Friends And Family

From sweet to savory – once you’ve gathered your ingredients let your inner foodie’s creativity guide your meal: Melted cheese and onion topped on prosciutto, apples with gooey cheese on top, grilled shrimp with bacon, and one self-proclaimed masterpiece we created called “bananas fauxster” – sliced bananas sprinkled with brown sugar, butter, Texas pecans and then toasted. The recipe for this sweet delight is below!

A Few More Raclette Tips

Since you cook-as-you-go when you raclette, it’s usually a fun process that can easily last an hour to several. We like to start with veggies and savory meats … take a break then have a delightful dismount with the sweets.

Mini Fillo/Phyllo Shells were one of my favorite unexpected discoveries. You can find them here in Austin in the freezer section at HEB. They require no defrosting; simply fill the cups with your favorite ingredients and toast them for a few minutes and you’ve made crispy, melty magic. One of my fillo favorites is to pour a bit of Fischer & Wieser Roasted Raspberry Chipotle Sauce into the cup then top with a  wedge of melting cheese. Place your dish in your toaster tray under the raclette grill’s lower level. When it toasts up, it’s a-ma-zing!

You’ll undoubtedly have leftover ingredients after the big meal. We tossed small potatoes, onions and veggies into our silicon egg rings, topped with eggs and cheese and made some delicious “omelettes raclette” – you can do this on the raclette itself or on stovetop (see pic below).

So now on to the “Bananas Fauxster” recipe! With origins to the 1950s in what has become a famed French Quarter restaurant “Brennans” Bananas Foster is a delicious ending to any fantastic meal. My raclette version (a.k.a. “fauxster”) adapts the original recipe for the raclette and it incorporates two of my favorite Texas ingredients: Texas Pecans and Pecan Street Rum, which is distilled outside Austin in Pflugerville.

Step 1: Place sliced bananas in your raclette tray and top with pieces of butter, some brown sugar and a sprinkling of chopped Texas pecans and a splash of the Pecan Street Rum. Place the grilling tray to the lower level of your raclette and let it toast-up 2-3 minutes or until bubbly brown.

Step 2: Transfer the bubbly banana mixture to a bowl or serve inside a fillo shell. You can also accompany the dessert alongside a scoop of vanilla ice cream for an extra decadent treat.

Ready To Raclette, Right ?!

If you’d like some suggestions for where to score your very own raclette magic, try these retailers:

Bed Bath & Beyond
Williams Sonoma

All this raclette talk has made me hungry so let’s get to grillin’. Enjoy!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.
512-222-3302

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