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A Week of Recipes Worth Celebrating



Y'all hungry? We hope so, because the recipes from our Labor Day Lone Star Affair are too good not to share!! You're welcome!


Texas Caviar


Ingredients:

15.5 can black eyed peas, drained and rinsed

15 ounces can black beans, drained and rinsed

15.25 ounces can corn, drained and rinsed

½ cup cherry tomatoes, sliced

1 red bell pepper, diced

¼ cup red onion, diced

2 serrano peppers, diced

1 avocado, diced

Dressing

½ cup extra Virgin Olive Oil

¼ cup white Wine Vinegar

1 tsp. salt

2 cloves garlic, minced

¼ cup fresh cilantro

1 tsp. lime juice

½ tsp. dried oregano

2 Tbsp. honey

Directions:

  1. In a medium mixing bowl, add black eyed peas, black beans, corn, cherry tomatoes, bell pepper, red onion and diced serrano peppers.  Stir to combine.

  2. In a jar add the ingredients for the dressing, shake to combine.

  3. Pour the dressing over the black eyed pea mixture.  Stir to combine.

  4. Add in the diced avocado.

  5. Cover and store in the refrigerate.  Allow to marinate for at least two hours before serving.

  6. Serve with tortilla chips or crackers. 


Barbecue Brisket

Ingredients:


5 lbs. beef brisket

2 Tbsp. light brown sugar

1 Tbsp. chili powder

1 Tbsp. garlic powder

1 Tbsp. paprika

1 Tbsp. salt

1 tsp. mustard powder

½ tsp. cayenne powder

2 Tbsp. unsalted butter, softened

Barbecue Sauce

Mop

1 cup apple juice

1 cup apple cider vinegar

¼ cup light brown sugar

1 Tbsp. vegetable oil

2 tsp. Worcestershire sauce

½ tsp salt

Black pepper to taste

Directions:

  1. Preheat oven to 300 degrees.  Set a rack in a roasting pan and add enough water to come just below the rack.  Place the pan over two burners on the stovetop and bring the water to a simmer over low heat.

  2. Combine the brown sugar, chili powder, garlic powder, paprika, salt, mustard powder and cayenne in a small bowl.

  3. Trim most of the fat from the brisket.  Rub the spice mixture all over the brisket.  Turn off the heat under the roasting pan.  Set the brisket fat-side up on the rack and cover the pan tightly with foil.  Place the pan in the oven and bake until the brisket is very tender, 3 ½  to 4 hours.

  4. For the mop:  Combine the apple juice, cider vinegar, brown sugar, vegetable oil, Worcestershire sauce, salt and pepper in a small saucepan.  Bring to a boil over medium-high heat and cook until the liquid is reduced to 1 cup, about 7 to 8 minutes.  Remove from the heat and let cool.

  5. When the brisket is finished cooking, preheat a grill to medium.  Grill the brisket , brushing with the mop and turning occasionally, until the fat is crispy and brisket is charred in spots, about 20 minutes.  Remove from the grill and let rest about 10 minutes.

  6. Thinly slice the brisket against the grain and brush with the remaining mop.  Serve with your favorite barbecue sauce. 


Baked Beans

Ingredients:


½ lb. bacon, fried and diced

1 large onion, diced

2 cans 16 ounce can baked beans ( I prefer Bush’s Baked Beans)

3 Tbsp. yellow mustard

4 Tbsp. maple or pancake syrup

4 Tbsp. ketchup

Directions:

  1. Preheat oven to 350 degrees.

  2. Fry bacon until crisp, crumble. 

  3. In bacon drippings, saute onion until brown. 

  4. Mix bacon, onion, and drippings with remaining ingredients.

  5. Pour into a casserole dish and bake for 45 to 55 minutes.


Baked Potato Salad Casserole


Ingredients:

8 potatoes, peeled and diced

1 (10.5 oz) cream of chicken soup.

¾ cup yellow onion, diced

½ cup unsalted butter, melted

1 (16 oz) sour cream

2 tsp. mustard

1 tsp. garlic powder

1 tsp. Serendipity Seasoning

½ lb. bacon, cooked and diced

2 ½ cups sharp cheddar cheese, grated

Salt and Pepper to taste

Green onions chopped for garnish

Directions:

  1. Preheat oven to 250 degrees.  Spray a 9x13 baking dish with cooking spray and set aside.

  2. Place diced potatoes in a large pot of water and bring to a boil.  Cover, then reduce heat to low and simmer for 15 minutes.

  3. Drain potatoes and set aside.

  4. In a large bowl, whisk together condensed soup, sour cream, melted butter and mustard, then stir in onion, bacon, 1 cup cheddar cheese, garlic powder and Serendipity Seasoning.  Season with salt and pepper to taste. 

  5. Gently fold potatoes into soup mixture, making sure they are all evenly coated.  Pour potato mixture into greased baking dish.

  6. Top with remaining cheddar cheese and bake for 30 to 40 minutes until potatoes are cooked through and cheese is bubbly.

  7. Remove from oven and top with green onions.


Our Jalapeño Cornbread

Ingredients:

1 ¼ cups yellow cornmeal

¾ cup all-purpose flour

2 ½ tsp. baking powder

½ tsp. salt

½ tsp. pepper

½ tsp. cumin

1 cup plus 2 Tbsp. buttermilk

1 large egg

2 Tbsp. honey

3 green onions, chopped – both white and green parts

I cup of Fiesta Style Corn (drained)

2 to 4 Tbsps. minced jalapeno

1 (4 oz) can chopped green chilies

1 ½ cups  shredded Mexican Fiesta Blend Cheese

Directions

  1.  Spray an 8x8 baking pan with cooking spray and set aside.  Preheat oven to 400 degrees.

  2. Combine cornmeal, flour, baking powder, salt, cumin and black pepper in large bowl.

  3. In a separate bowl, whisk the egg, buttermilk and honey together.  Add the egg mixture to dry ingredients. Don’t overmix.

  4. Add onion, corn, jalapeno, green chilies, and cheese; fold into batter until mixed.

  5. Pour batter into prepared pan, and bake for 30 to 35 minutes.  Let cool in pan for at least 15 minutes to firm up before serving. 


Texas Sheet Cake


Ingredients:

Cake


1 cup boiling water

1/3 cup unsweetened cocoa powder, sifted

2 sticks butter, melted

2 large eggs, lightly beaten

½ cup buttermilk

1 tsp. vanilla extract

2 cups all-purpose flour

1 cup packed light brown sugar

1 cup sugar

1 tsp. baking soda

¾ tsp. salt

½ tsp. baking powder

Frosting


1 cup sugar

1/3 cup unsweetened cocoa powder, sifted

½ cup whole milk

4 Tbsp. butter, cut into small pieces

2 Tbsp. light corn syrup

4 cups powdered sugar, sifted

2 tsp. vanilla extract

Directions:

  1. Preheat oven to 350 degrees.  Grease a 9x13 pan with cooking spray and set aside.

  2. To make the cake:  In a medium bowl, whisk together the boiling water and cocoa powder.  Stir in melted butter.  Whisk in the eggs, buttermilk and vanilla.

  3. In another bowl, whisk together the flour, both sugars, baking soda, salt and baking powder.

  4. Fold the flour mixture into the chocolate mixture until combine. 

  5. Pour the batter into the prepared pan.  Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

  6. While the cake is baking, prepare the frosting.  In a large saucepan, whisk together the sugar and cocoa powder.  Whisk in the milk, then stir in the butter and corn syrup.  Place the pan over medium-high heat and bring to a boil, whisking constantly.  Off the heat, stir in the powdered sugar and vanilla.

  7. Spread the frosting over the surface of the cake just as soon as it comes out of the oven.  Let the cake cool on a rack. 

Our Lone Star Affair helped us say farewell to Summer, but these recipes are good any time of the year! They say that sometimes a little comfort food can go a long way. These days we need all the comfort we can get! So dig in and...




Credits:

Custom Confetti by Festive Fetti.

In: Texas Party, Party Ideas, Texas BBQ, Recipes

Tags: comfort food, recipes, Southern food, Texas party, Texas BBQ

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