Get the flavors of South America right at home and in less than 30 minutes! Filled with fresh veggies like squash, mushrooms, asparagus, peppers, and onion, John Soules Food’s beef fajitas are pre-seasoned and pre-cooked, so it doesn’t get much easier than this recipe. Simply sauté and serve with the homemade chimichurri!
red bell pepper
The Little Big Cup’s Cajun Kevin Po’Boy
The Cypress-Knee studded Atchafalaya Swamp inspires the signature house Po’Boy at The Little Big Cup. Toasted French Bread is hollowed out and stuffed with sautéed Gulf shrimp, lump Blue Point crab meat, Louisiana crawfish tails and andouille sausage that have simmered in a decadent cream sauce.
Texas Caviar
Every Fiesta party needs a colorful salad like this! Contributed by Fiesta volunteer Alice Kormanik, you can find this recipe in the official Fiesta cookbook. To find out how to buy the cookbook, go to my Fiesta page. Enjoy!!
Clay Pit’s Chicken Vindaloo
This hearty Indian dish from Clay Pit in Austin gets its flavor from a variety of colorful spices and peppers. Traditionally, it’s made with pork, but it can also be made with beef, mutton, or chicken, like we do here.
Mozie’s Crispy Panko Chicken
This hearty recipe from Mozie’s in Gruene is a real crowd-pleaser. It gets extra crunch from panko crumbs and a nutty flavor from freshly grated cheese. As a bonus, Mozie’s also provided its recipe for the house-made Creamy Chipotle Sauce. Toss the sauce with angel-hair pasta and serve the crispy chicken sliced and arranged on top.
The Real New Orleans Style Restaurant’s Shrimp and Grits
This extra garlicky shrimp and grits recipe is as downhome as it gets – it was Chef Erin Legier’s mother’s recipe. You’ll find Chef Erin behind the stove at The Real New Orleans Style Restaurant in Marble Falls stirring up Cajun and Creole classics that taste just like they do on Bourbon Street.
Navajo Grill’s Spiced Red Snapper and Sesame Slaw
This spiced red snapper from Navajo Grill in Fredericksburg is loaded with flavor. Red snapper has a sweet, nutty quality with a firm texture (and the skin is edible). It’s an excellent source of protein and heart-healthy omega-3 fatty acids. You can substitute other types of snapper in this dish, such as mutton, vermilion, mangrove, […]
Sysco Foodie’s Shakshuka Breakfast Pizza
Have you ever had pizza for breakfast? We’re not talking about a leftover slice from the fridge, but a fresh pie topped with all of your breakfast favorites? This recipe from Chef Neil Doherty, Senior Director of Culinary Development in Sysco Houston, perfectly melds Middle Eastern and Italian flavors and tops it off with golden sunny-side-up eggs.
GOYA Foods Chipotle Black Bean Soup
Watch the video here!
Orlando’s Italian Restaurant’s Brown Rice and Broccoli Chicken
New York-style Italian meets New Mexico spice at Orlando’s Italian Restaurant, a beloved college town hot spot.
Goya Foods’ Catalan-Style Fish
If anyone can build an elegant dinner from just a few pantry staples, it’s Goya Foods! This week we transport you to Northern Spain with seared halibut over a simple piperade-style sauce of peppers […]
Satellite’s Crab Salad–Stuffed Avocados
Calling all crab lovers! This Crab Salad recipe from is just 10 ingredients, but it’s especially delicious when you serve it stuffed in a fresh avocado with Garlic-Chile Ranch dressing like Satellite does in Austin. You’ll love it with fresh mango and crumbled feta cheese.
Central Texas Style Barbecue Cuban-Style Black Beans & Rice (Congri)
The owners of Central Texas Style Barbecue in Pearland tell us they grew up eating this traditional Cuban dish. You’ll love it as a side at your next barbecue!
Fadi’s Fried Eggplant with Pomegranate Molasses
This delicious recipe pairs great with fresh pita from Fadi’s!
Goya Foods Tender Beef Filet & Quinotto with Salsa Criolla
Quinoa is so 2017 .. 2018 is all about quinotto! It’s made just like a rich mushroom risotto. It’s all layered under a tender beef filet and topped with salsa criolla –this dish is simply magical!