Brazos Legends Recipes

The best part about cooking (no matter how new or seasoned you are in the kitchen) is the sharing and experimenting of recipes. Looking for foods of Texas or recipes from Texas? We’ve listed below just a few of our own favorite Texan recipes along with some customer-submitted ones that we had to try ourselves, and then of course share with you! Here’s our cooking tip for you... if you see an ingredient you don’t like, 99% of the time it can be omitted or substituted with something that better suits your fancy. Don’t be afraid to add your own flair. After all, it’s your kitchen.

Brazos Legends 3 Pepper Jelly

3 Pepper Jelly Treat

1 loaf of hot, crunchy bread
2 Tablespoons Brazos Legends 3 Pepper Jelly
1/2 stick of butter, room temperature

Put jelly in bottom of bowl and soft butter on top. Break off a piece of bread and spread on jelly treat.

Brazos Legends Enchilada Sauce

Aztec Shredded Beef

2½ pounds beef arm roast or pot roast
1 bottle Brazos Legends Enchilada Sauce
1 cup beef broth
2 chipotle peppers in adobe sauce, minced
2 cloves garlic, minced

Heat oven to 375°F. Put beef in baking pan. Mix remaining ingredients and pour over beef. Cover tightly. Bake 2 to 2½ hours or until meat is tender adding more liquid if necessary. Cool slightly and shred into bite-size pieces. Stir in any remaining pan juices to moisten meat. Serve on a split roll with shredded lettuce, chopped tomatoes and more Brazos Legends Enchilada Sauce.

Brazos Legends Blackeyed Pea Salsa

Beef & Bean Soup

1 pound lean ground beef
1 cup chopped onion
2 teaspoons minced garlic
2 teaspoons chili powder
1 jar Brazos Legends Blackeyed Pea Salsa
1 can (14½ oz) low sodium chicken broth
1 can (15 oz) pinto beans, drained
3 Tablespoons minced cilantro
½ cup shredded cheddar cheese

In a large saucepan brown and crumble ground beef; drain grease. Stir in onion, garlic and chili powder; cook and stir until onion is soft, about 3 to 4 minutes. Stir in Brazos Legends Blackeyed Pea Salsa, chicken broth and pinto beans. Bring to a boil, lower heat and simmer about 15 minutes. Serve in soup bowls and garnish with cilantro and cheese. Enjoy!

Brazos Legends Blackeyed Pea Salsa

Blackeyed Pea and Cornbread Casserole

1 pound Italian sausage or Italian turkey sausage
1 cup chopped onion
3 cloves garlic, minced
1 jar Brazos Legends Blackeyed Pea Salsa
1 can (8 oz) tomato sauce
1 package (18 oz) cornbread mix
2½ cups grated cheddar cheese, divided

Preheat oven to 350°F. In a skillet, cook sausage, onion and garlic until sausage is no longer pink. Drain. Stir in Brazos Legends Blackeyed Pea Salsa and tomato sauce. Set aside. In a bowl, mix cornbread according to package directions, adding corn if desired, and 1 cup of the cheese. Pour cornbread mixture into a greased 9x13 inch baking dish. Bake for 10 to 15 minutes. Remove from oven. Pour sausage mixture over cornbread mixture and bake 5 to 10 minutes longer. Sprinkle with remaining 1½ cups cheese. Return to oven and bake until cheese melts.

Brazos Legends Blackeyed Pea Salsa

Blackeyed Pea Nacho Casserole

1 pound ground beef
1 small onion, chopped
2 teaspoons minced garlic, chopped
1½ cup frozen corn, thawed
1 jar Brazos Legends Blackeyed Pea Salsa
¾ cup mayonnaise
2 cups crushed tortilla chips
3 cups shredded cheddar cheese

Preheat oven to 350°F In a skillet, cook ground beef, onion and garlic. Drain. In a large bowl, combine meat mixture, corn, mayonnaise and Brazos Legends Blackeyed Pea Salsa. In a 9x14 inch baking dish, layer half the meat mixture, half of the tortilla chips and half the cheese. Repeat layers. Cover and bake for 15 minutes. Uncover and bake 10 minutes more.

Brazos Legends Blackeyed Pea Salsa

Blackeyed Pea Salsa Squares

1 pound shredded cheddar cheese
1 pound shredded mozzarella cheese
6 eggs, beaten
1 jar Brazos Legends Blackeyed Pea Salsa

In a large bowl, combine cheeses; set aside. In a small bowl, combine Brazos Legends Blackeyed Pea Salsa and eggs. Spray 9x13 inch baking dish with nonstick spray. Spread half the cheese mixture over bottom of baking dish. Pour blackeyed pea mixture over cheese layer. Sprinkle the remaining cheese over the top. Bake, uncovered at 350°F for 30 minutes or until center is set. Cut into squares and serve with tortilla chips.

Brazos Legends Enchilada Sauce

Brazos Best Black Bean Soup

1 bottle Brazos Legends Enchilada Sauce, divided
¼ cup sour cream
1 can (19 oz*) black beans, drained and rinsed
1 to 2 cloves garlic, minced
½ to ¾ cup chicken broth

Mix 2 tablespoons Brazos Legends Enchilada Sauce with sour cream; set aside. Pour remaining enchilada sauce, black beans and garlic into blender. Blend until mixture is smooth. Pour mixture into pan. Add broth and heat over medium-low stirring occasionally, until hot. Add salt and pepper to taste. Ladle soup into bowls and drizzle with sour cream mixture in a decorative pattern over top. Garnish with any of these suggested toppings: chopped fresh cilantro, chopped jalapeño peppers, chopped hard-boiled egg, fried tortilla strips and/or lime wedges.

*Note: smaller can of black beans may be used. Reduce broth for desired consistency.

Brazos Legends Enchilada Sauce

Brazos Brazen Chili

1 pound lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1 bottle Brazos Legends Enchilada Sauce
1 can (8 ounces) tomato sauce
1 can (15.5 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 teaspoon ground cumin
2 chipotle peppers in adobe sauce, minced
⅛ teaspoon salt
Pinch of sugar

Brown ground beef, onion and garlic in large pan over medium heat until meat is no longer pink. Drain. Stir in remaining ingredients. Simmer over low heat until flavors are blended, about 20 to 25 minutes. Serve with sour cream, chopped fresh cilantro and shredded cheddar cheese.

Brazos Legends Blackeyed Pea Salsa

Brazos Legends Pizza Wedges

3 packages (6 inch) Boboli pizza crusts
½ cup shredded carrots
½ cup shredded jicama
½ cup finely chopped red bell pepper
½ cup chopped onion
3 teaspoons minced garlic
8 oz shredded cooked turkey
½ cup mayonnaise or low fat mayonnaise
1 cup Brazos Legends Blackeyed Pea Salsa
¼ cup minced fresh cilantro
1½ cups Monterey Jack or Pepper Jack cheese, shredded

Preheat oven to 400°F. Arrange crusts on baking sheets; set aside. In medium bowl, combine carrots, jicama, red bell pepper, onion, garlic, and turkey. Stir in mayonnaise and Brazos Legends Blackeyed Pea Salsa. Divide the turkey mixture evenly over the Boboli. Sprinkle with cheese. Bake 12 to 15 minutes or until hot and cheese is melted. Sprinkle cilantro over cheese. Let sit 5 minutes. Cut each Boboli into 4 wedges.

Brazos Legends Blackeyed Pea Salsa

Cheesy Blackeyed Pea Dip

1 package (8 oz) cream cheese, softened
1 jar Brazos Legends Blackeyed Pea Salsa
4 green onions, sliced
⅓ cup sliced ripe olives
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
¼ cup chopped fresh cilantro
1 bag corn chips

Preheat oven to 350°F. Spread cream cheese in a 9-inch pie plate or quiche dish. Spoon the Brazos Legends Blackeyed Pea Salsa over the cream cheese. Layer the green onions, ripe olives, Monterey jack cheese and cheddar cheese. Bake in oven for 15 to 20 minutes or until bubbly. Remove from oven and sprinkle with cilantro. Serve with corn chips.

Brazos Legends Enchilada Sauce

Chicken Enchilada Casserole

2 Tablespoons olive oil
1 cup chopped onion
2 teaspoons minced onion
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup diced yellow bell pepper
1 bottle Brazos Legends Enchilada Sauce
1 cup sour cream
1 cup shredded cheddar cheese
1 bunch green onions, sliced
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
1 cup shredded, cooked chicken
12 (6 inch) corn tortillas, cut into ½ inch strips
1½ cups shredded Monterey Jack cheese
½ teaspoon cayenne pepper

Preheat in oven to 350°F. Heat oil in a large skillet. Add onion and sauté 5 minutes. Stir bell pepper, and some garlic if desired. Cook 3 to 4 minutes; stir in Brazos Legends Enchilada Sauce. Bring to a boil and remove from heat. Set aside. In a medium mixing bowl combine the sour cream, cheddar cheese, green onions, cumin, salt and pepper. Set aside. Layer half the tortilla strips in the bottom of a greased 9x13 inch baking dish. Spoon half the Brazos Legends Enchilada Sauce over the tortilla strips. Arrange half the chicken over the enchilada mixture. Spoon half the sour cream mixture over the chicken and spread evenly. Repeat layers. Bake in oven for 30 minutes. In a small bowl, toss jack cheese with the cayenne. Sprinkle over casserole, return to oven and bake additional 30 minutes. This can be made a day ahead, covered and refrigerated.

Brazos Legends Chuckbox Spicy Cheese Dip
Brazos Legends Blackeyed Pea Salsa

Chuckwagon Cheese Fondue

1 jar Brazos Legends Chuckbox Spicy Cheese Dip
1 jar Brazos Legends Blackeyed Pea Salsa
1 chafing dish, fondue pot, double broiler or microwave
1 bag white corn tortilla chips

Combine the contents of one jar each of Brazos Legends Chuckbox Spicy Cheese Dip and Brazos Legends Blackeyed Pea Salsa and warm by method that keeps the cheese from sticking or scorching. Stir well and serve warm with tortilla chips. This dish takes 15 minutes to prepare and is great for horsd'oeuvres.

Brazos Legends Blackeyed Pea Salsa

Just for Luck Blackeyed Pea Sauce

1 jar Brazos Legends Blackeyed Pea Salsa
¼ to ½ cup Half & Half

Puree 1 jar Brazos Legends Blackeyed Pea Salsa in a blender or food processor. Add ¼ to ½ cup half & half. Warm slowly. Use as sauce over cooked chicken pieces. Enjoy!

Brazos Legends Wild Peach Salsa

Peach Orzo Salad

1½ cups orzo
5 peaches, diced and peeled
Zest & juice of 1 lemon
1 red pepper, chopped
½ cup cilantro, chopped
6 green onions, diced
1 Tablespoon honey
1 cup Brazos Legends Wild Peach Salsa
⅓ cup raspberry balsamic vinegar
½ cup virgin olive oil
½ cup pecan pieces
1 teaspoon salt and a little pepper, to taste

Cook orzo in boiling water for 8 to 10 minutes. Cool at room temperature. Dice peaches and place in large bowl. Add lemon juice and zest; mix well. Dice red peppers, cilantro and onions. Add to bowl. Add orzo. Mix together honey, Brazos Legends Wild Peach Salsa, raspberry balsamic vinegar and olive oil. Add to orzo and fruit while mixing well. Serve at room temperature. Enjoy!

Brazos Legends Wild Peach Salsa

Peach Salsa Sea Bass Tacos

1 sea bass filet (one pound, about 2 inches thick)
8 taco shells
2 cups of shredded cabbage or slaw mix
½ cup fresh chopped cilantro
1 jar Brazos Legends Wild Peach Salsa
1 Tablespoon chopped cilantro

Grill fish indoors or out until filet flakes to the fork (about 6 minutes each side). Salt and pepper lightly. Warm taco shells according to package instructions. Cut the fish into 8 pieces and place on rice in each shell. Top each taco with shredded cabbage and 1½ ounces (almost ¼ cup) of Brazos Legends Wild Peach Salsa and finish with chopped cilantro. Refried beans and rice are great as side dishes. Enjoy!

Brazos Legends Enchilada Sauce

South of the Border Caesar Salad

2 whole chicken breasts
1 bottle (10 oz) Brazos Legends Enchilada Sauce, divided
¼ cup mayonnaise
1 Tablespoon chipotle peppers, minced (optional)
1 bunch romaine lettuce
1 avocado, cut into thin wedges
1 bunch radishes, thinly sliced
1 cup garlic croutons
¼ cup fresh grated Parmesan cheese

Halve the chicken breasts. Grill over medium heat until no longer pink. Brush with ⅓ cup Brazos Legends Enchilada Sauce during the last 5 minutes of grilling. Cool slightly and cut on the diagonal into thin slices. Meanwhile, mix mayonnaise and chipotle peppers with remaining ¾ cup of Brazos Legends Enchilada Sauce. Break lettuce leaves into bite size pieces and toss with avocados, radishes, and croutons. Divide salad mixture among four plates. Top with chicken slices. Pour dressing over each salad and sprinkle with Parmesan cheese.

Refrigerate any remaining dressing.

Brazos Legends Enchilada Sauce

Southwestern Adobe Pie

1 pound lean ground beef
1 cup chopped onion
2 cloves garlic, minced
½ cup sliced pimento, stuffed or pitted ripe olives
¼ cup chicken broth
1 cup fresh or frozen corn kernels
1 bottle Brazos Legends Enchilada Sauce
¾ teaspoon cayenne pepper
1 can (11½ oz) refrigerated cornbread twists, divided
⅓ cup sour cream
1 can (4 oz) whole green chilies, drained and cut into thin strips
2 cups shredded cheddar cheese, divided

Preheat oven to 350°F. Brown ground beef, onion and garlic in large pan over medium heat until meat is no longer pink; drain. Stir in olives, broth, corn, Brazos Legends Enchilada Sauce, cumin and cayenne pepper. Cook 5 minutes, stirring occasionally. Meanwhile, press half the corn twist dough flat into bottom of glass 9x9x2 inch baking dish. Spread with sour cream. Layer chili strips over sour cream. Top with 1 cup shredded cheddar cheese. Spoon meat mixture over cheese. Bake 25 minutes. Remove from oven. Twist remaining corn sticks and lay over top of meat. Sprinkle with remaining cheese. Bake 15 minutes longer or until corn twists are lightly browned and cheese is melted.

Brazos Legends Blackeyed Pea Salsa

Southwestern Pizza

1 package (10 oz) refrigerated pizza crusts
1 jar Brazos Legends Blackeyed Pea Salsa
4 slices bacon, cooked and crumbled
1 small onion, sliced
1 green pepper, diced
2 cups shredded cheddar cheese

Preheat oven to 425°F. Grease a 9x13 inch pan. Unroll dough and place in greased pan; press to fit the pan. Bake at 425°F for 6 to 8 minutes or until crust begins to brown. Spread Brazos Legends Blackeyed Pea Salsa over crust. Sprinkle with bacon, onion and pepper. Top with cheddar cheese. Bake 10 to 12 minutes longer or until crust is browned and cheese is melted.

Brazos Legends Enchilada Sauce

Southwestern Pot Roast

2½ to 3 pounds beef arm roast or pot roast
1 bottle Brazos Legends Enchilada Sauce
2½ cups beef broth
3 chipotle peppers in adobe sauce, minced
3 cloves garlic, minced
6 medium new potatoes, halved
4 large carrots cut into 1-inch pieces
1 large sweet onion, cut into 1½-inch pieces

Heat oven to 350°F. Put beef in large oven-proof baking pan. Mix broth, Brazos Legends Enchilada Sauce, chipotle peppers and garlic; pour over beef. Cover tightly and bake 1½ hours. Add potatoes, carrots and onion (adding more broth or water to measure at least 1½ inches). Cover tightly and cook 1 to 1½ hours longer, until meat and vegetables are tender. Remove meat and vegetables to serving platter. Make gravy from remaining pan juices.

Brazos Legends Chuckbox Spicy Cheese Dip
Brazos Legends Enchilada Sauce

Southwestern Rice

3 cups chicken broth
1½ cup uncooked white rice
1 teaspoon ground cumin
1 Tablespoon butter
1 cup diced green peppers
½ cup chopped onion
2 medium tomatoes, chopped
1 jar Brazos Legends Chuckbox Spicy Cheese Dip
1 jar Brazos Legends Enchilada Sauce
¼ cup minced parsley

In 3 quart sauce pan, combine the broth, rice and cumin. Bring to a boil. Stir. Reduce heat, cover and simmer 15 to 20 minutes or until rice is done. Meanwhile, in large skillet melt butter. Add the green pepper and onion. Sauté for 5 minutes or until onions are soft. Stir in the cooked rice and tomatoes. Place in serving dish and sprinkle with parsley.

Brazos Legends Enchilada Sauce
Brazos Legends Rawhide Burning Salsa

Spicy Beef & Bean Bake

1½ pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
1 teaspoon minced garlic
1 cup sliced celery
1 cup frozen corn, thawed
½ cup sliced ripe olives
1 bottle Brazos Legends Enchilada Sauce
1 jar Brazos Legends Rawhide Burning Salsa
3 cans (16 oz) kidney beans, drained
1 cup shredded sharp cheddar
½ cup shredded Monterey Jack cheese

In large skillet, brown ground beef. Drain beef; reserve 2 tablespoons drippings. In same skillet, sauté onion, green pepper, garlic and celery in reserved drippings 5 to 8 minutes or until onions are soft. Season with salt and pepper. Return beef to skillet, stir in corn, ripe olives and Brazos Legends Enchilada Sauce and Brazos Legends Rawhide Salsa. Spoon kidney beans into 4-quart casserole dish. Pour beef mixture over. Cover with foil and bake in preheated 350°F oven for 30 to 35 minutes. Removes foil, sprinkle with cheese. Bake additional 15 minutes or until cheese is melted.

*Variation: pour beef mixture into 4-quart slow cooker. Add kidney beans. Cover and heat until hot. Serve in bowls with cheese sprinkled over.

Brazos Legends Enchilada Sauce
Brazos Legends Chuckbox Spicy Cheese Dip

Spicy Cheese & Rice Skillet

1 pound ground beef or pork
1 large onion, chopped
2 teaspoons minced garlic
1 cup chopped green pepper
1 Tablespoon chili powder
1 teaspoon dry mustard
1 jar Brazos Legends Enchilada Sauce
3 cups cooked rice
1 can kidney beans, drained
1 jar Brazos Legends Chuckbox Spicy Cheese Dip
2 cups crushed tortilla chips
1 large tomato chopped (optional)

Brown meat in large skillet, stir to crumble. Add salt and pepper to taste. Drain, reserving 2 tablespoons drippings in same skillet; add onions, garlic, green pepper, chili powder and mustard. Sauté until onions are soft. Stir in Brazos Legends Enchilada Sauce, rice and kidney beans. Cover and heat over medium/low heat for 6 to 8 minutes. Reduce heat to low and pour Brazos Legends Chickbox Spicy Cheese Dip over the mixture and cover for 2 to 3 minutes, enough to melt cheese. Remove cover, sprinkle chips on top and serve. Garnish with chopped tomatoes and sour cream if desired. Enjoy!

Brazos Legends Stampede Barbeque Sauce

Stampede BBQ Sandwiches

1 pound ground beef
1 bottle (10 oz) Brazos Legends Stampede Barbeque Sauce
Hamburger Buns, bread, tortillas or baked potato

Finely chop any left over meat, beef, or chicken (or brown one pound of hamburger if leftovers aren't available). Combine in a small skillet the preferred meat and one 10-ounce bottle of Brazos Legends Stampede Barbeque Sauce. Warm the leftovers on low heat until the sauce and meat are good and hot. Serve on your favorite bun, bread, or tortilla, or pour over a baked potato for a great leftover treat. If you use fresh hamburger, be sure to drain the browned meat well before adding the sauce. From start to finish is less than 20 minutes.

Brazos Legends Enchilada Sauce

Texas Tortilla Soup

1 bottle Brazos Legends Enchilada Sauce
4½ cups chicken broth
1 cup thinly sliced carrots
1 cup thinly sliced onions
½ teaspoon fresh minced garlic
⅛ teaspoon cayenne pepper
½ to ¼ teaspoon ground cumin
1 (6-inch) corn tortilla, cut into thin strips and fried in oil until crisp
2 cooked chicken breast halves, cut into ½-inch pieces
1 avocado, diced
¼ cup shredded cheddar cheese
2 Tablespoons chopped fresh cilantro
Lime wedges

Mix first 7 ingredients in pan. Heat over medium heat, simmering 10 to 15 minutes until flavors are blended. Meanwhile, fry tortilla strips until browned: drain on a paper towel. Add tortilla strips, diced chicken, avocado, cheese and cilantro to bottom of bowls. Ladle soup over mixture and serve with lime wedges.

Brazos Legends Blackeyed Pea Salsa
Brazos Legends Enchilada Sauce

Turkey Enchilada Casserole

1 pound cooked turkey breast, shredded
2 cups Monterey Jack cheese, shredded and divided
2 cups cheddar cheese, shredded and divided
1 bunch sliced green onions
¾ cup sour cream
¼ cup cilantro, minced
1 jar Brazos Legends Blackeyed Pea Salsa
1 jar Brazos Legends Enchilada Sauce
12 flour tortillas
¼ cup green onion tips, sliced
Salt and freshly ground pepper, to taste

Preheat oven to 350°F. In large bowl combine 1 cup Monterey jack cheese, 1 cup cheddar cheese, green onions, sour cream, cilantro, turkey, Brazos Legends Blackeyed Pea Salsa, salt and pepper. Mix well. Cut tortillas in half, then each half into 1-inch wide strips. Pour all but ⅓ -cup of Brazos Legends Enchilada Sauce into another bowl. Add the tortilla strips; toss to coat well. Spread half the tortilla strips in a greased 9x13 inch baking dish or 3 quart casserole. Spread turkey mixture over strips. Arrange remaining half of strips on top of turkey mixture. Drizzle remaining ⅓ Brazos Legends Enchilada Sauce over top. Cover and bake for 30 minutes. Remove cover and sprinkle with remaining cheeses. Return to the oven for 10 to 12 minutes or until cheese is melted and golden. Sprinkle with green onion tops and let sit for 15 minutes before serving. Enjoy!

Brazos Legends Blackeyed Pea Salsa

Turkey Enchilada

2 Tablespoons vegetable oil
1 pound shredded, cooked turkey
½ cup chopped onion
½ cup shredded carrot
½ cup finely chopped celery
1 cup fresh mushrooms, sliced
8 (10-inch) flour tortillas
1 jar Brazos Legends Blackeyed Pea Salsa
1 cup shredded Monterey jack cheese
¼ cup sliced ripe olives

Preheat oven to 350°F. In large skillet, heat oil. Add onion, carrot and celery. Sauté for 5 minutes. Add mushrooms and sauté 5 minutes. Stir in turkey. Remove from heat; set aside. Spoon ½ cup turkey mixture into center of tortilla. Top with 2 tablespoons Brazos Legends Blackeyed Pea Salsa and 2 tablespoons Monterey jack cheese. Fold over one side to enclose the turkey mixture, then fold over the other side to cover the first folded side. Place tortilla, seam side down in a lightly greased 9x13 inch baking dish. Repeat with remaining tortillas. Pour remaining Brazos Legends Blackeyed Pea Salsa over tortillas and sprinkle with remaining cheese. Sprinkle with the olives. Cover with foil and bake in oven for 15 minutes. Remove foil and bake 5 to 10 minutes more.

Makes 4 to 6 servings

Brazos Legends Wild Peach Salsa

Wild Peach Chicken

4 boneless, skinless chicken breasts
1 jar Brazos Legends Wild Peach Salsa
1 fresh peach (optional)

Preheat oven to 350°F. Place the chicken breasts in a pan or casserole dish so that no space is left on the sides. Pour the jar of Brazos Legends Wild Peach Salsa on the top of the breasts. If you have a fresh peach, slice it and arrange slices over the chicken. Bake, uncovered for approximately 30 minutes or until chicken is done. Serve over rice or with pasta. Start to finish less than 40 minutes - just peachy. Enjoy!

Makes 4 to 6 servings