Recipes

Five Easy Texas Classics To Make From Your Home Pantry

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Stuck at home along with the rest of the world but still needing some Texas-specific comestibles? Check out the five recipes below to bring a taste of Texas out of your home pantry and enjoy!

Dr Pepper cake can be made from scratch OR it can be made with two ingredients: a box of chocolate cake mix and one can of Dr Pepper. So easy! Just combine the cake mix and the soda, then following the baking instructions on the box! No additional elements are needed. It’s the perfect treat to make from your home pantry.

Texas Caviar is a tasty appetizer with chips or topper for grilled chicken and fajitas. All you need is a diced large red onion, a green bell pepper, a diced red bell pepper, three roma tomatoes, a couple of large jalapenos (seeds taken out), then canned, drained & rinsed 15 oz black eyed peas, 15 oz black beans, and 15 oz corn kernels, plus 1 1/4 cups of Italian dressing. Stir together all ingredients in a large bowl, cover and refrigerate two hours before serving. Add this one to your home pantry list of Texas treats!

Five Easy Texas Classics To Make From Your Home Pantry

Photo: envato elements

German potato salad is often found at potlucks, dinner tables, and church gatherings. It is different from typical American potato salad in that it is usually served warm and garnished with bacon. Most recipes for this side dish are quite simple, and include potatoes and vinegar.

Here’s a not-so-common one: Sweet Onion pie. This recipe is truly Texan, as it uses the 1015 Texas sweet onion, which was developed in the Lone Star State and publicized in 1983. If these specific onions are not what you have stocked, other sweet varieties such as Walla Walla or Vidalia can be used. Read more about the connection between Texas, onions, and the world in this link from Texas A&M.

Five Easy Texas Classics To Make From Your Home Pantry

Photo: envato elements

Comfort food is different for everyone, but a lot of Texans sure do love their enchiladas! Below is a recipe made famous by the San Antonio North East Independent School District. There are three parts to this dinner but all steps are easy and the outcome is 36 enchiladas! First, make the sauce by combining 2/3 cups of oil, 3 ounces flour, 2 1/2 teaspoons salt, 1 teaspoon cumin, 1/2 teaspoons black pepper, 2 2/3 tablespoons chili powder, 1 teaspoon granulated garlic, and 1/2 teaspoon oregano. Heat two-thirds cup oil in saucepan. Mix together the spices, then add into oil and stir together. Slowly add two cups of water and whisk to avoid lumps. Simmer for 30-45 minutes.

While the sauce is simmering, make the chili by combining 1/3 cup flour, 1/2 tablespoon salt, 1/4 teaspoon granulated garlic, 1 3/4 teaspoons onion powder, 1/2 tablespoon cumin, 1/4 teaspoon black pepper, and 1 1/4 tablespoons chili powder. Mix the spices together and set aside. Brown 12 ounces of ground beef and drain grease (omit this step if cheese enchiladas are preferred). Then stir in seasons mix and cook two more minutes. Add 2 1/2 cups of water. Add 1 1/4 cup canned tomatoes (with juice). Add 2 1/4 ounces of tomato paste. Mix all together, bring to a boil, reduce heat, and simmer for 30 minutes.

For the final instructions on making this tasty texas treat, find the complete recipe at the link here.