Add deep-hearted flavor to your Memorial Day weekend with bold dishes inspired by Texas. Each recipe incorporates the many flavors of Texas. These dishes will be the hit of any weekend party. Serve with a cold beer for the adults and your favorite agua fresca for the kids. Then sit back, relax, and enjoy. Happy eating!
Texas Olive Ranch Jambalaya with Grilled Shrimp and Sausage
This dish is a real treat. The multiple flavors in this dish come together beautifully to create an uplifting and comforting sensation.With the addition of sausage, gulf shrimp, vegetables, herbs and help from the Arbequina Olive Oil, Mesquite Infused Olive Oil, and Hill Country Herbs Infused Olive Oil you’re able to enjoy an incredible array of flavors without have to spend many hours doing it.
Between chopping, grilling, sauteing, and simmering, this dish does take a little bit elbow grease. However, when you and your guests take the first bite, you’ll know that effort was so worth it.
- 3 tablespoons of Texas Olive Ranch Arbequina Olive Oil
- 2 cup chopped onion
- 3 garlic cloves chopped
- 3 cups long-grain white rice, pre-cooked
- 2 cups of chopped celery
- 2 cups red bell peppers
- 8 pieces of grilled gulf shrimp
- 3 whole sausages grilled or smoked
- 3 bay leafs
- 1 can ranch style beans, undrained
- 1 cup chicken broth
- 3/4 tablespoon of dried thyme
- 2 tablespoons Hill Country Herb Olive Oil
- 2 tablespoon Mesquite Flavored Olive Oil
Preheat your grill to medium-high. Place sausages on hot grill after brushing with olive oil. After brushing shrimp with olive oil and sprinkling with salt and pepper, place shrimp on grill. Grill shrimp for two minutes on each side, grill sausages for 5 minutes on each side. After grilling place on plate and let both items rest. After letting sausages cool for 5 minutes, slice into 1/2 inch thick round pieces.
Heat olive oil in a large saucepan over medium heat. Saute onion, red bell pepper and celery, until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage and shrimp, Cook 2 to 3 minutes, to coat the rice with the olive oil. Keep stirring frequently. Pour in the chicken broth and can of beans. Season with thyme and bay leafs. Continue to stir as you bring to boil on medium-high, then quickly reduce to lower heat. Cover, and let it simmer for about 20 minutes, or until liquid is absorbed.
Texas Olive Ranch Loaded Spicy Fries
Make your own delicious seasoned fries with an extra kick of heat from the Texas Olive Ranch Rattlesnake Olive Oil. These crunchy, cheesy, and spicy loaded fries are a total crowd pleaser.
- 2 large baking potatoes
- 4 tbsp Texas Olive Ranch Rattlesnake Olive Oil
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp seasoning salt
- 2 c shredded sharp cheddar cheese
- ½ c pickled jalapeño, chopped
- 4 pieces cooked thick cut bacon, crumbled
- Fresh ground black pepper, to taste
- Preheat oven to 450F.
- Wash potatoes and cut them into long, thin strips.
- Transfer potatoes to a baking sheet and season with Texas Olive Ranch Rattlesnake Olive Oil, paprika, garlic powder, onion powder, and seasoning salt.
- Bake fries in the oven up to 45 minutes, until crispy.
- Remove fries from oven and turn it to broil.
- Top fries with cheddar cheese, jalapeños, and bacon. Place back in the oven to melt the cheese, about 3-5 minutes.
- Remove and top with fresh black pepper. Serve with sour cream if desired.
Texas Olive Ranch Caviar
This cold black-eyed bean salad is the perfect fresh side for your Memorial Day festivities. We use Texas Olive Ranch Arbequina Extra Virgin Olive Oil and Jalapeño Lime Balsamic Vinegar for a pop of flavoring. Pro tip: this dish is great scooped up with tortilla chips or even on top of grilled chicken.
- 1 15-oz cans, rinsed and drained black-eyed beans
- 1 15-oz cans, rinsed and drained black beans
- 8 green onions, thinly sliced (just the green)
- 1/2 cup chopped cilantro
- 3 jalapeño chile peppers, stems and seeds removed, finely chopped
- 2 plum tomatoes, diced
- 1 yellow bell pepper, seeds and stem removed, diced
- 1 corn cob grilled or steamed, kernels cut off cob,
- 3 tbsp minced garlic
- 2 Tbsp Texas Olive Ranch Arbequina Extra Virgin Olive Oil
- 2 Tbsp Texas Olive Ranch Jalapeño Lime Balsamic Vinegar
- 1 teaspoon ground cumin
- Kosher salt & freshly ground black pepper
- In a large bowl, stir together the black and black-eyed beans, green onion, cilantro, chopped jalapeño, tomatoes, bell pepper, corn kernels, and garlic.
- In another bowl, whisk together the Texas Olive Ranch Arbequina Olive Oil, Texas Olive Ranch Jalapeño Lime Balsamic Vinegar, and cumin. Pour over the the bean mixture. Toss to coat. Add salt and pepper to taste.
- Cover and place in refrigerator to chill for several hours before serving.
Texas Olive Ranch Avocado Jalapeño Cilantro Dip
This dip has it all: it’s fresh, it’s tangy, it’s creamy and it’s spicy. Use it on everything from fries to fajitas. The combination of Texas Olive Ranch Hill Country Herb Garden Olive Oil and Jalapeño Lime Balsamic Vinegar elevate this simple recipe– all you really need is a food processor!
- 2 avocados cut into quarter size pieces or smaller
- 4 jalapenos, stems removed and halved
- 2 cup cilantro, stems removed
- 2 medium sized tomatoes, chopped, seeds removed
- 1/2 cup sour cream
- 3 garlic cloves
- 1 lime, juiced
- Kosher salt
- 1/2 cup Texas Olive Ranch Hill Country Herb Garden Olive Oil
- 1 tbsp Texas Olive Ranch Jalapeño Lime Balsamic Vinegar
Texas Olive King Ranch Casserole
What makes this version of dinnertime favorite King Ranch Casserole different? Bold and flavorful Texas Olive Ranch Rattlesnake Infused Chili Olive Oil. We like it served with a side of Texas caviar (see above)
- 6 tbsp unsalted butter
- 1 1/2 c chopped onion
- 1 cup chopped bell pepper – your favorite color
- 1 cup chopped poblano peppers
- 1 jalapeño, seeded and chopped (careful!)
- 2 tbsp chopped garlic
- 1 tbsp chili powder
- 1 tbsp ground cumin
- Kosher salt & freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 3/4 cup chicken broth
- 1 (10-oz.) can Rotel tomatoes, drained
- 1 1/2 cup sour cream
- 2 lb coarsely chopped smoked chicken (Grab a rotisserie chicken from the deli!)
- 1 cup chopped cilantro
- 4 cup shredded Mexican Four Cheese Blend
- 6 cup tortilla chips
- 1/4 cup Texas Olive Ranch Rattlesnake Infused Chili Olive Oil
- Olive oil for the pan
- Preheat oven to 375F. In a large skillet, melt butter over medium-high heat. Add onion, bell pepper, poblano peppers, and jalapeño and cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned. Next, add garlic, chili powder, cumin, salt, and pepper; cook, stirring occasionally, 1 minute.
- Sprinkle flour into the pan and toss. Whisk in chicken broth, and increase the heat to high setting. Bring the mixture to a boil and keep stirring. Allow the mixture to boil 1-2 minutes until thick and remove from heat. Stir in Rotel tomatoes and sour cream.
- In a large bowl, combine chicken and cilantro. Add the cooked vegetable mixture to chicken.
- Use the cooking spray to grease a 13- x 9-inch baking dish and cover the bottom with tortilla chips. Layer half of the chicken mixture and one-third of the cheese. Repeat layers. Top with remaining tortilla chips and cheese. Lightly spray a sheet of aluminum foil and cover baking dish.
- Bake for 20 minutes. Uncover and bake an additional 10 minutes to brown the top. Let stand 10 minutes before serving.