Venture into the heart of Texas with these 19 flavorful recipes that bring the Lone Star State’s authentic tastes right to your kitchen. From smoky barbecues to spicy chili, each dish is a celebration of Texas’s rich culinary heritage. Perfect for home cooks looking to spice up their meal rotation, these recipes promise delicious adventures. Ready to explore? Let’s dive into the flavors that make Texas famous!
Smoky Texas Brisket
Revered for its deep, smoky flavors and tender texture, this Smoky Texas Brisket is a masterpiece of slow cooking, blending robust spices with the gentle kiss of smoke for a dish that’s as hearty as it is flavorful.
Ingredients
- a 5-pound beef brisket, trimmed
- a couple of tablespoons of olive oil
- a generous rub made from 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, and 1 tbsp black pepper
- a splash of apple cider vinegar
- 2 cups of beef broth
- a handful of wood chips, preferably hickory or mesquite
Instructions
- Preheat your smoker to 225°F, ensuring it’s stable before adding the brisket.
- Rub the brisket all over with olive oil, then massage the spice rub into every nook and cranny for maximum flavor.
- Place the brisket in the smoker, fat side up, and add a handful of soaked wood chips to the coals for that essential smoky flavor.
- Maintain the smoker at a steady 225°F, and let the brisket smoke undisturbed for about 1.5 hours per pound, or until the internal temperature reaches 195°F for perfect tenderness.
- Every hour, spritz the brisket with a mix of apple cider vinegar and beef broth to keep it moist and add layers of flavor.
- Once done, wrap the brisket in foil and let it rest for at least 30 minutes before slicing against the grain for the most tender bites.
Succulent and richly flavored, this brisket boasts a beautiful bark and a melt-in-your-mouth texture. Serve it sliced thick on a platter with pickles and onions, or pile it high on a soft bun for an unforgettable sandwich.
Spicy Chili Con Carne
This Spicy Chili Con Carne is a bold, hearty dish that promises to warm your soul with its rich flavors and a kick of heat. The deep, smoky undertones and tender chunks of beef make it a standout meal for any occasion.
Ingredients
- a couple of pounds of beef chuck, cut into 1-inch cubes
- a splash of olive oil
- one large onion, diced
- three cloves of garlic, minced
- two tablespoons of chili powder
- a teaspoon of ground cumin
- a pinch of cayenne pepper
- a can (14.5 oz) of diced tomatoes
- a can (15 oz) of kidney beans, drained and rinsed
- a cup of beef broth
- a handful of fresh cilantro, chopped
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat until shimmering.
- Add the beef cubes in batches, browning them on all sides for about 5 minutes per batch to develop flavor.
- Lower the heat to medium, toss in the diced onion, and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, chili powder, cumin, and cayenne pepper, cooking for another minute until fragrant.
- Pour in the diced tomatoes with their juices, the kidney beans, and beef broth, stirring to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook gently for 1.5 hours, stirring occasionally.
- Uncover and continue to simmer for another 30 minutes to thicken the chili to your desired consistency.
- Stir in the chopped cilantro right before serving for a fresh, herby lift.
Zesty and robust, this chili con carne boasts a melt-in-your-mouth texture with layers of spice that build with each bite. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of its savory goodness.
Texas-Style Beef Ribs
Perfectly smoked and succulent, Texas-style beef ribs are a carnivore’s dream, offering a melt-in-your-mouth experience that’s both rich and deeply flavorful. This dish, a staple in Lone Star State barbecues, is all about the slow and low cooking method that transforms tough cuts into tender, fall-off-the-bone delights.
Ingredients
- a couple of pounds of beef ribs
- a generous rub of your favorite BBQ spice mix
- a splash of apple cider vinegar
- a cup of beef broth
- a handful of wood chips for smoking (hickory or oak recommended)
Instructions
- Preheat your smoker to 225°F, ensuring it’s at a steady temperature before adding the ribs.
- While the smoker heats, generously coat the beef ribs with your BBQ spice mix, covering all sides for maximum flavor.
- Place the ribs in the smoker, bone side down, and add a handful of wood chips to the coals for that authentic smoky flavor.
- Maintain the smoker at 225°F, and let the ribs smoke for about 6 hours, or until the meat is tender and has a nice bark.
- Every hour, spritz the ribs with a mixture of apple cider vinegar and beef broth to keep them moist and add depth to the flavor.
- Once the ribs are done, remove them from the smoker and let them rest for 10 minutes before slicing to allow the juices to redistribute.
Great for any gathering, these Texas-style beef ribs boast a perfect balance of smoky, savory, and slightly sweet flavors, with a texture so tender it practically melts in your mouth. Serve them with a side of coleslaw and cornbread for a truly Southern feast.
Classic Chicken Fried Steak
Glistening with a crisp, golden crust and nestled in a pool of creamy gravy, classic chicken fried steak is the ultimate comfort dish—tenderized cube steak coated in a seasoned batter, fried to perfection, and served with a velvety white pepper gravy that ties it all together. Whether it’s a Sunday supper or a weeknight indulgence, this Southern staple never fails to satisfy.
Ingredients
– 4 cube steaks (about ½ inch thick)
– 1 cup all-purpose flour
– 2 tsp garlic powder
– 1 tsp smoked paprika
– 1 tsp kosher salt, plus extra for seasoning
– ½ tsp black pepper
– 2 large eggs
– A splash of whole milk (about ¼ cup)
– 1 cup buttermilk
– 1 cup vegetable oil (for frying)
– 2 tbsp unsalted butter
– 2 cups whole milk (for the gravy)
– A couple of white pepper grinds (for the gravy)
Instructions
1. In a shallow dish, whisk together the flour, garlic powder, smoked paprika, salt, and black pepper.
2. In another dish, beat the eggs with the splash of whole milk and buttermilk until smooth.
3. Pat the cube steaks dry with paper towels—this helps the coating stick better.
4. Dredge each steak in the flour mixture, shaking off excess, then dip into the egg mixture, letting any excess drip off.
5. Coat the steak again in the flour mixture, pressing lightly to adhere. Tip: Let the coated steaks rest for 5 minutes for a crispier crust.
6. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (test by flicking a bit of flour—it should sizzle immediately).
7. Fry the steaks, two at a time, for 3–4 minutes per side until deep golden brown. Tip: Avoid crowding the pan to maintain even frying.
8. Transfer to a wire rack set over a baking sheet to drain.
9. For the gravy, melt butter in the same skillet over medium heat, then whisk in 2 tbsp of the leftover flour mixture.
10. Gradually pour in the 2 cups of milk, whisking constantly until smooth. Tip: Keep stirring to prevent lumps and cook until thickened, about 5 minutes.
11. Season the gravy with white pepper and a pinch of salt.
12. Serve the steaks smothered in gravy.
Nothing beats the contrast of the crunchy, well-seasoned exterior against the juicy, tender steak beneath—drizzle extra gravy on top and pair with buttery mashed potatoes for a truly decadent meal.
Homemade Cornbread with Jalapeños
Brimming with rustic charm and a touch of heat, this homemade cornbread with jalapeños strikes the perfect balance between sweet and spicy, offering a golden, crumbly texture that’s irresistible straight from the skillet. Infused with the bright kick of fresh peppers, it’s a versatile side that pairs beautifully with everything from smoky barbecue to a cozy bowl of chili.
Ingredients
- 1 cup fine-grind cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 cup whole milk
- 1/3 cup melted unsalted butter, plus a splash more for the skillet
- 1 large egg
- 2 jalapeños, seeded and finely diced (keep a few slices for topping if you like extra heat)
Instructions
- Preheat your oven to 375°F and place a 10-inch cast-iron skillet inside to heat up—this ensures a crisp, golden crust.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until no lumps remain.
- In another bowl, whisk the milk, melted butter, and egg until fully combined. Tip: For extra-rich cornbread, swap the milk for buttermilk.
- Pour the wet ingredients into the dry ingredients, stirring just until incorporated—overmixing leads to a dense texture.
- Fold in the diced jalapeños, reserving a few slices for garnish if desired.
- Carefully remove the hot skillet from the oven, add a splash of butter, and swirl to coat the bottom and sides.
- Pour the batter into the skillet, smoothing the top with a spatula. Arrange reserved jalapeño slices on top for a decorative touch.
- Bake for 20–25 minutes, until the edges pull away from the skillet and a toothpick inserted in the center comes out clean. Tip: For extra browning, broil for the final 1–2 minutes, watching closely to avoid burning.
- Let cool for 5 minutes before slicing. Tip: Serve warm with a drizzle of honey to highlight the cornbread’s natural sweetness.
Moist yet crumbly, this cornbread boasts a buttery richness punctuated by the jalapeños’ subtle heat. Try serving it alongside a tangy pimento cheese spread or crumbling it over a bowl of spicy black bean soup for added texture.
Texas Caviar Black Bean Salad
On a warm summer day, few dishes capture the essence of Southern hospitality quite like this vibrant medley of black beans, crisp vegetables, and zesty dressing—a dish as bold and spirited as Texas itself. Perfect for picnics, potlucks, or a light lunch, it’s a refreshing twist on classic flavors.
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup sweet corn kernels (fresh or thawed from frozen)
- 1 red bell pepper, diced into small pieces
- 1/2 red onion, finely chopped
- a handful of fresh cilantro, roughly chopped
- a splash of lime juice (about 2 tbsp)
- a glug of olive oil (about 1/4 cup)
- a couple of cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- a pinch of salt and black pepper
Instructions
- In a large mixing bowl, combine the black beans, corn, diced red bell pepper, and chopped red onion.
- In a small bowl, whisk together the lime juice, olive oil, minced garlic, cumin, chili powder, salt, and black pepper until well blended. Tip: For a smoother dressing, let it sit for 5 minutes to allow the flavors to meld.
- Pour the dressing over the bean mixture and gently toss until everything is evenly coated. Tip: Use a rubber spatula to avoid crushing the beans.
- Fold in the chopped cilantro, reserving a little for garnish. Tip: For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving.
Delightfully crisp and bursting with freshness, this salad offers a satisfying crunch from the vegetables and a subtle kick from the spices. Serve it with tortilla chips for scooping, or spoon it over grilled chicken for a heartier meal.
Pecan-Crusted Catfish
Buttery, golden, and brimming with Southern charm, pecan-crusted catfish is a dish that effortlessly marries delicate flakiness with rich, nutty crunch. Perfect for a summer evening, it’s a showstopper that’s surprisingly simple to prepare.
Ingredients
- 4 catfish fillets (about 6 oz each)
- 1 cup finely chopped pecans
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- A splash of buttermilk (about 1/4 cup)
- A couple of tablespoons of Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper, to season
- 2 tablespoons unsalted butter, melted
- A drizzle of olive oil (about 1 tbsp)
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a shallow dish, mix the chopped pecans, panko, smoked paprika, cayenne, and a pinch of salt and pepper.
- In another dish, whisk together the egg, buttermilk, and Dijon mustard until smooth.
- Place the flour in a third dish and season lightly with salt and pepper.
- Pat the catfish fillets dry with paper towels—this helps the coating stick better.
- Dredge each fillet in the flour, shaking off any excess.
- Dip the floured fillets into the egg mixture, letting any excess drip off.
- Press the fillets firmly into the pecan mixture, coating both sides evenly.
- Place the coated fillets on the prepared baking sheet and drizzle with melted butter and olive oil.
- Bake for 18–20 minutes, until the crust is golden and the fish flakes easily with a fork.
Rich and satisfying, the pecan crust adds a delightful contrast to the tender catfish, while the hint of smokiness from the paprika ties it all together. Serve it alongside a crisp apple slaw or over a bed of creamy grits for a meal that feels both rustic and refined.
Slow-Cooked Pulled Pork Tacos
Hearty and bursting with flavor, slow-cooked pulled pork tacos are the epitome of comfort food with a gourmet twist. Perfect for a lazy weekend or a festive gathering, this dish promises tender, juicy pork enveloped in warm tortillas, topped with vibrant garnishes.
Ingredients
- 3 lbs pork shoulder, trimmed of excess fat
- A couple of tablespoons of olive oil
- A splash of apple cider vinegar
- 1 cup of chicken broth
- 2 tbsp of brown sugar
- A generous sprinkle of smoked paprika
- 1 tsp of ground cumin
- Salt and freshly ground black pepper, to your liking
- 8 small corn tortillas
- A handful of fresh cilantro, chopped
- 1 lime, cut into wedges
- A dollop of sour cream
- 1 avocado, sliced
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 4 minutes per side. This locks in the juices.
- Transfer the pork to your slow cooker. Add apple cider vinegar, chicken broth, brown sugar, smoked paprika, cumin, salt, and pepper. Tip: The liquid should come about halfway up the pork for optimal cooking.
- Cover and cook on low for 8 hours or on high for 4 hours, until the pork is fork-tender. Tip: Resist the urge to peek, as lifting the lid releases heat and extends cooking time.
- Remove the pork from the slow cooker and shred it with two forks. Tip: For extra flavor, mix some of the cooking liquid back into the shredded pork.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Assemble the tacos by placing a generous amount of pulled pork on each tortilla. Top with cilantro, a squeeze of lime, a dollop of sour cream, and avocado slices.
Tender and richly flavored, the pulled pork is a delightful contrast to the crisp freshness of the toppings. Serve these tacos with a side of pickled onions or a spicy salsa for an extra kick.
Tex-Mex Enchiladas
Our Tex-Mex enchiladas are a harmonious blend of bold flavors and comforting textures, perfect for a cozy dinner or a festive gathering. Originating from the vibrant border cuisine, this dish marries the zest of Mexican spices with the hearty appeal of American comfort food.
Ingredients
- 2 cups of shredded chicken (about one rotisserie chicken’s worth)
- A couple of tablespoons of olive oil
- 1 large onion, finely diced
- 2 cloves of garlic, minced
- A splash of chicken broth
- 1 can (15 oz) of tomato sauce
- 2 tablespoons of chili powder
- A pinch of cumin
- Salt, just enough to season
- 8 corn tortillas
- 2 cups of shredded cheddar cheese
- A handful of fresh cilantro, chopped
Instructions
- Preheat your oven to 350°F (175°C) to get it ready for baking the enchiladas.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Stir in the shredded chicken, chicken broth, tomato sauce, chili powder, cumin, and salt. Let the mixture simmer for 10 minutes, allowing the flavors to meld beautifully.
- Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable. This prevents them from cracking when you roll them.
- Divide the chicken mixture evenly among the tortillas, rolling each one tightly and placing them seam-side down in a baking dish.
- Sprinkle the shredded cheddar cheese generously over the top of the rolled enchiladas.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
- Garnish with chopped fresh cilantro before serving to add a fresh, herby brightness to the dish.
Mouthwatering and richly layered, these enchiladas boast a perfect balance of spicy, savory, and cheesy elements. Serve them with a side of cool sour cream or a crisp green salad to round out the meal.
Grilled Texas Sausage Skewers
Lusciously charred and bursting with bold flavors, these Grilled Texas Sausage Skewers are a testament to the art of simple, yet impactful grilling. Perfect for a summer evening, they marry the smokiness of the grill with the hearty, spicy notes of Texas-style sausage.
Ingredients
- 1 pound of Texas-style smoked sausage, cut into 1-inch pieces
- A couple of bell peppers, any color, cut into chunks
- 1 large red onion, cut into chunks
- A splash of olive oil
- 2 tablespoons of your favorite BBQ rub
- Wooden or metal skewers
Instructions
- Preheat your grill to medium-high heat, around 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
- Thread the sausage, bell peppers, and red onion onto the skewers, alternating the pieces for a colorful presentation.
- Lightly brush the skewers with olive oil and generously sprinkle the BBQ rub all over, making sure each piece is coated for maximum flavor.
- Place the skewers on the grill, cooking for about 4-5 minutes per side, or until the sausage is nicely charred and the vegetables are tender with slight grill marks.
- Rotate the skewers occasionally for even cooking, and don’t overcrowd the grill to ensure each skewer gets enough heat.
- Once done, remove the skewers from the grill and let them rest for a couple of minutes before serving to allow the juices to redistribute.
Delightfully smoky with a satisfying snap, these skewers are a crowd-pleaser. Serve them atop a bed of creamy coleslaw or with a side of cornbread to soak up the delicious juices.
Chicken and Dumplings Texas Style
Hearty and comforting, this Chicken and Dumplings Texas Style is a rustic yet refined dish that brings the warmth of Southern hospitality to your table. With tender chicken, fluffy dumplings, and a rich, savory broth, it’s a meal that feels like a hug from the inside.
Ingredients
- a couple of boneless, skinless chicken breasts
- a splash of olive oil
- a cup of diced onions
- a couple of minced garlic cloves
- 4 cups of chicken broth
- a cup of all-purpose flour
- 2 tsp of baking powder
- a pinch of salt
- a half cup of milk
- a tbsp of butter
- a handful of chopped fresh parsley
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove and set aside.
- In the same pot, add the diced onions and minced garlic, sautéing until soft and fragrant, about 3 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and return the chicken to the pot, cooking until the chicken is fully cooked through, about 15 minutes.
- While the chicken cooks, mix the flour, baking powder, and salt in a bowl. Stir in the milk to form a soft dough.
- Drop tablespoon-sized pieces of the dough into the simmering broth. Cover and cook for 10 minutes without lifting the lid to ensure fluffy dumplings.
- Stir in the butter and chopped parsley until the butter is melted and the parsley is evenly distributed.
Fluffy dumplings and tender chicken swim in a savory broth that’s rich with the flavors of onion and garlic. Serve this comforting dish with a side of crusty bread to soak up every last drop of the delicious broth.
Smoked Turkey Legs with Spicy Rub
There’s something undeniably regal about sinking your teeth into a perfectly smoked turkey leg, its skin crackling with a spicy rub that promises a burst of flavor with every bite.
Ingredients
- A couple of turkey legs, about 1.5 pounds total
- A generous tablespoon of smoked paprika
- A teaspoon of cayenne pepper for that kick
- Half a teaspoon of garlic powder
- Half a teaspoon of onion powder
- A splash of olive oil to help the rub stick
- A pinch of salt to bring all the flavors together
Instructions
- Preheat your smoker to 225°F, ensuring it’s ready to impart that deep, smoky flavor.
- In a small bowl, mix together the smoked paprika, cayenne pepper, garlic powder, onion powder, and salt. Tip: For an even more intense flavor, let the rub sit for a few minutes before applying.
- Lightly coat the turkey legs with olive oil, then massage the spice rub all over them. Tip: Don’t forget under the skin for maximum flavor penetration.
- Place the turkey legs in the smoker, making sure they’re not touching for even smoking. Smoke for about 3 hours, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer to check doneness without guesswork.
- Let the turkey legs rest for 10 minutes before serving to allow the juices to redistribute.
Crunchy on the outside and tender within, these smoked turkey legs are a carnival of flavors. Serve them atop a mound of creamy coleslaw or alongside a cold beer for the ultimate indulgence.
Texas Sheet Cake with Pecans
Unveiling the ultimate comfort dessert, this Texas Sheet Cake with Pecans is a decadent masterpiece that combines rich chocolate flavors with a satisfying crunch. Perfect for gatherings, its effortless elegance is matched only by its irresistible taste.
Ingredients
- 2 cups of all-purpose flour
- 2 cups of sugar
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of butter
- 1 cup of water
- 1/4 cup of cocoa powder
- 1/2 cup of buttermilk
- 2 eggs
- 1 teaspoon of vanilla extract
- a handful of pecans, roughly chopped
Instructions
- Preheat your oven to 350°F and grease a 15×10-inch jelly roll pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a saucepan, melt the butter with water and cocoa powder over medium heat, stirring until smooth.
- Pour the chocolate mixture into the dry ingredients and mix until just combined.
- Beat in the buttermilk, eggs, and vanilla extract until the batter is smooth.
- Tip: For an extra moist cake, ensure all ingredients are at room temperature before mixing.
- Spread the batter evenly into the prepared pan and bake for 20 minutes, or until a toothpick comes out clean.
- While the cake bakes, prepare the frosting by melting together butter, cocoa, and a splash of milk, then whisk in powdered sugar and vanilla until smooth.
- Tip: For a glossy finish, apply the frosting while the cake is still warm.
- Immediately after removing the cake from the oven, pour the frosting over the top and sprinkle with chopped pecans.
- Tip: Let the cake cool slightly before serving to allow the frosting to set perfectly.
Amazingly moist with a fudgy texture, this cake’s deep chocolate flavor is beautifully balanced by the pecans’ nuttiness. Serve it warm with a scoop of vanilla ice cream for an indulgent twist.
Frito Pie with Ground Beef
Whisking together the comfort of home-cooked meals with the playful crunch of snack-time favorites, this Frito Pie with Ground Beef is a delightful twist on classic flavors. Perfect for gatherings or a cozy night in, it layers savory, cheesy, and crispy elements into one irresistible dish.
Ingredients
- 1 lb ground beef
- a splash of olive oil
- 1 small onion, diced
- a couple of garlic cloves, minced
- 1 can (15 oz) chili beans, undrained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tbsp chili powder
- 1 tsp ground cumin
- a pinch of salt
- a bag of Fritos corn chips
- 2 cups shredded cheddar cheese
- a handful of green onions, sliced
Instructions
- Heat a splash of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter dish.
- Stir in the chili beans, diced tomatoes with green chilies, chili powder, cumin, and a pinch of salt. Simmer for 10 minutes, allowing flavors to meld. Tip: For a thicker consistency, let it simmer uncovered.
- Preheat your oven to 350°F. Spread a layer of Fritos in the bottom of a baking dish, then top with half of the beef mixture and half of the shredded cheese. Repeat the layers.
- Bake for 15 minutes, or until the cheese is bubbly and golden. Tip: For extra crunch, broil for the last 2 minutes.
- Garnish with sliced green onions before serving.
The Frito Pie emerges from the oven with a symphony of textures—crunchy chips, tender beef, and melted cheese. Serve it straight from the dish for a communal feast, or scoop individual portions topped with a dollop of sour cream for added richness.
BBQ Shrimp with Garlic Butter
Captivating the essence of summer, this BBQ Shrimp with Garlic Butter is a dish that marries the smoky allure of the grill with the rich, aromatic embrace of garlic butter, creating a symphony of flavors that’s both luxurious and comforting.
Ingredients
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 4 tablespoons of unsalted butter
- A splash of lemon juice
- A couple of fresh parsley sprigs, chopped
- 1 teaspoon of smoked paprika
- Salt and freshly ground black pepper, to season
Instructions
- Preheat your grill to medium-high heat, aiming for about 375°F to 400°F.
- In a small saucepan over low heat, melt the butter with the minced garlic, stirring occasionally until fragrant, about 2 minutes. Remove from heat and stir in the lemon juice and chopped parsley. Set aside.
- Toss the shrimp with olive oil, smoked paprika, salt, and pepper in a bowl until evenly coated.
- Place the shrimp on the preheated grill. Cook for 2 minutes on one side, then flip and cook for another 1-2 minutes, or until the shrimp are pink and opaque.
- Transfer the grilled shrimp to a serving platter and drizzle with the garlic butter mixture immediately.
When served, the shrimp boast a perfect char from the grill, while the garlic butter adds a velvety richness that complements the natural sweetness of the shrimp. For an extra touch of elegance, serve them over a bed of creamy polenta or alongside a crisp, green salad.
Texas Red Chili with No Beans
Few dishes embody the spirit of Texas quite like a robust Red Chili, a hearty concoction that marries deep, smoky flavors with a tender, melt-in-your-mouth texture. This no-beans version stays true to its roots, offering a pure, unadulterated celebration of meat and spices.
Ingredients
- 2 lbs of chuck roast, cut into 1-inch cubes
- A couple of tablespoons of vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons of chili powder
- A splash of ground cumin
- A pinch of cayenne pepper
- 2 cups of beef broth
- 1 can (14.5 oz) of diced tomatoes
- Salt, just enough to season
Instructions
- Heat the vegetable oil in a large pot over medium-high heat until shimmering.
- Add the chuck roast cubes in batches, searing each side until deeply browned, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure a proper sear.
- Remove the meat and set aside. In the same pot, add the onion and garlic, sautéing until soft and fragrant, about 2 minutes.
- Stir in the chili powder, cumin, and cayenne pepper, cooking for another minute to toast the spices. Tip: Toasting spices releases their essential oils, deepening the flavor.
- Return the meat to the pot, along with any accumulated juices. Pour in the beef broth and diced tomatoes, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally, until the meat is fork-tender. Tip: If the chili thickens too much, add a bit more broth to reach your desired consistency.
- Season with salt to taste, then serve hot.
Bold and brimming with flavor, this Texas Red Chili boasts a rich, velvety texture that clings to the meat, offering a satisfying depth in every bite. Serve it alongside warm cornbread or over a bed of creamy polenta for a comforting meal that’s sure to impress.
Texas Ranch-Style Beans
Yearning for a dish that embodies the heart and soul of Texas? These Ranch-Style Beans are a hearty, flavorful homage to the Lone Star State, combining smoky, savory, and slightly sweet notes in every bite.
Ingredients
- 2 cups of dried pinto beans
- 4 slices of thick-cut bacon, chopped
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 can (14.5 oz) of diced tomatoes, undrained
- 2 tbsp of tomato paste
- 1 tbsp of chili powder
- 1 tsp of ground cumin
- a splash of apple cider vinegar
- 4 cups of chicken broth
- a couple of bay leaves
- salt and freshly ground black pepper, to your liking
Instructions
- Rinse the pinto beans under cold water and pick out any debris. Soak them overnight in a large bowl of water, covering them by at least 2 inches.
- In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté until translucent, about 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Drain the soaked beans and add them to the pot along with the diced tomatoes, tomato paste, chili powder, cumin, apple cider vinegar, chicken broth, and bay leaves. Bring to a boil.
- Reduce the heat to low, cover, and simmer for about 2 hours, or until the beans are tender. Stir occasionally and add more broth if the mixture seems too dry.
- Once the beans are tender, stir the cooked bacon back into the pot. Season with salt and pepper, then simmer uncovered for another 10 minutes to thicken the sauce.
- Remove the bay leaves before serving. For an extra touch of authenticity, serve these beans with a side of cornbread or over a bed of steamed rice.
Unbelievably rich and comforting, these Texas Ranch-Style Beans boast a velvety texture with a deep, smoky flavor that’s perfectly balanced by the acidity of the tomatoes and vinegar. Try topping them with a dollop of sour cream and a sprinkle of fresh cilantro for a vibrant finish.
Peach Cobbler with Cinnamon Streusel
Amidst the warmth of summer, there’s no dessert quite as comforting as a peach cobbler, especially when topped with a buttery cinnamon streusel that crackles under the spoon. This version marries the juiciness of ripe peaches with the spicy warmth of cinnamon, creating a dessert that’s as visually stunning as it is delicious.
Ingredients
- 4 cups of sliced fresh peaches (about 6 medium peaches)
- 1 cup of granulated sugar, plus a couple of tablespoons for sprinkling
- 1/4 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 cup of unsalted butter, melted
- 1/2 cup of milk
- A splash of vanilla extract
- 1/2 cup of packed brown sugar
- 1/2 cup of old-fashioned oats
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, toss the sliced peaches with 1/2 cup of granulated sugar, salt, and 1/2 teaspoon of cinnamon. Spread them evenly in the prepared baking dish.
- In another bowl, whisk together the flour, remaining 1/2 cup of granulated sugar, and baking powder. Stir in the melted butter, milk, and vanilla extract until just combined. Pour this batter over the peaches.
- For the streusel, mix the brown sugar, oats, remaining 1/2 teaspoon of cinnamon, and a pinch of salt. Sprinkle this mixture over the batter.
- Bake for 45 minutes, or until the top is golden brown and the peaches are bubbling around the edges. Let it cool for at least 10 minutes before serving.
This peach cobbler emerges from the oven with a golden, crumbly top that gives way to a soft, fruit-filled center. The contrast between the crispy streusel and the tender peaches beneath is nothing short of magical. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Summary
Outstanding in flavor and tradition, these 19 Texas recipes bring the heart of the Lone Star State right to your kitchen. Whether you’re craving smoky barbecue or spicy chili, there’s something here for every home cook to love. We’d be thrilled if you tried these dishes, shared your favorites in the comments, and pinned this article to spread the Texas-sized love. Happy cooking!
