The Homesick Texan's Family Table: Lone Star Cooking from My Kitchen to Yours by Lisa Fain

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Notes about Recipes in this book

  • Mexican lime soup (Sopa de lima)

    • DKennedy on February 08, 2017

      The quick version is very flavorful. I made this last night using the bones from two Costco rotisserie chickens. Just the addition of the roasted onion and garlic made such a difference to the flavor of the broth. I will be adding this to all my chicken stock from now on. Note that Blue Eggs and Yellow Tomatoes also has a variation of this recipe.

    • chawkins on February 13, 2017

      Perfect soup for the chicken broth made from the carcass of a Peruvian roast chicken which was marinated with cumin, oregano and vinegar among other things. Have to agree that the roasted garlic and onion puree added a lot of flavor to the soup.

    • texannewyorker on September 13, 2015

      This soup is not only delicious, but it will seriously shorten a cold. Good stuff!

  • Shredded beef enchiladas with three-chile sauce

    • TrishaCP on May 09, 2017

      These are quite a project to make (I recommend spreading it out over two days if you can), but they are delicious. The three chile sauce was the best part- I really liked the pasilla chiles here- but to meet our heat preferences I only used one chipotle pepper. The meat was a bit dry and bland on its own, so it's a good idea to season it generously and to add a bit more of the sauce than called for in the recipe.

    • chawkins on January 11, 2019

      Very good and saucy, the way we like them. I did not make the beef part of the recipe as I had some leftover roasted lime-cilantro eye of round, so that was what I used. I used a can of beef broth to substitute for the beef cooking liquid, cut up an onion and couple of cloves of garlic, saute them for a while then cooked in a bit of water till soft and add to the broth and continued with the recipe by adding only one chipotle with the other chiles. Since my leftover beef was a bit on the dry side, I tossed them with about 3/4C of the sauce.

  • Coffee-chipotle pork chops

    • TrishaCP on May 30, 2018

      This is a wonderful rub for pork chops, although we grilled to our liking rather than baking.

    • chawkins on August 26, 2018

      These chops were great, however, I’ll cut down on the salt next time since I’m salt sensitive. I only used about half of the rub made on the chops and it was plenty. I substituted half of the paprika with smoked paprika to add smokiness.

    • rrdesimone on January 02, 2017

      I substituted puréed chipotle peppers in adobo for chipotle powder, and next time I will half the salt.

    • Magdalyn on May 19, 2018

      Best pork chops I've ever made, hands down. Spicy, highly flavored and tender. I used thick-cut bone-in chops and took them out of the oven about 4-6 minutes before the recipe called for. I will be using this rub again and again.

  • Buttermilk potato soup with bacon and jalapeño

    • rglo820 on January 23, 2018

      This unseated The Pioneer Woman's Perfect Potato Soup as my go-to potato soup recipe - the roasted jalapenos give it a subtle heat and the buttermilk adds a nice tang, but you still get the richness of cream, cheese, and bacon.

  • Cowboy beans

    • chawkins on October 15, 2020

      I made a quarter of the recipe. I scaled all the ingredients but I did not follow the cooking instructions at all, I used the instant pot for this. I quick soaked the beans, used Pacific Gold jerky from Costco, instant coffee granules, Dijon mustard, put everything in the IP with 2 cups of water and high pressured for 10 minutes, natural released after 5 minutes. The beans were perfectly cooked, however, it was too soupy and the flavor was good even though diluted. Next time I used 1 cup of water instead.

  • Sausage kolaches (Klobasnek)

    • chawkins on October 19, 2020

      These were pretty good, the rolls were soft and buttery. The cheese and jalapeño complemented the sausage well, did not overwhelm, still let the sausage be the star of the show. The dough was very easy to work with. The only issue was that the dough was not sticky, so sealing the seams of the rolls were not very effective, but fortunately, leakage was not a problem.

  • Pigs in jalapeño-cheddar blankets with a jalapeño dipping sauce

    • chawkins on September 29, 2020

      The dough was delicious and easy to work with. I used less than half of the cayenne called for and it was spicy enough for us. I did not make the dipping sauce because with all the fat in the blanket and the pig, I don't need to add more calories and or fat.

    • Lsblackburn1 on February 03, 2019

      Yum! I mixed the dough by hand and it was easy to roll out and baked up flakey and delicious. The sauce was the perfect amount of heat and a great contrast to the richness of the sausage. perfect game day party food!

  • Crazy nachos

    • chawkins on September 24, 2018

      Crazy good. We skipped the sour cream just because we don’t care for it.

  • Turkey enchiladas with sweet potato-chipotle sauce

    • texannewyorker on September 13, 2015

      These are very tasty and a great idea, but the ratios are way off.

  • Pollo asado

    • swegener on February 17, 2015

      This was a fantastic marinade--and I loved the flavor.

  • Plum cobbler

    • ellencooks on August 14, 2017

      I made this with pluots and nectarines. We loved it!

  • Tomatillo-chipotle salsa

    • ellencooks on August 21, 2017

      I halved the recipe EXCEPT for the chipotle. Whoops! Still fantastic. Hot but with flavor.

  • Spanish rice

    • MidwesternerTT on September 20, 2017

      Great as a side for Mexican Stuffed Peppers. Mildly spicy. Unique technique starts from cooked / steamed white rice. Cookbook version uses same technique as the online recipe at her website but has much less cumin and tomato paste.

  • Ancho chile shrimp quesadilla

    • jenniebakes on October 05, 2018

      The marinade and the shrimp are amazing. I loved these. The buttermilk bacon-fat flour tortillas were not a huge success for me but that's due to a learning curve.

  • Sausage and shrimp jambalaya

    • Lsblackburn1 on January 24, 2021

      This was easy to make and really delicious. I only used one jalapeño and no cayenne and there was just the right amount of kick for me.

  • Chicken spaghetti

    • Lsblackburn1 on January 22, 2021

      We enjoyed this a lot. It tastes like a cross between enchiladas and mac n cheese. I used a whole pound of spaghetti, which was fine - I feel like using only the 1/2 pound listed in the recipe would have made for way too much cheese sauce.

    • hbakke on April 02, 2021

      Despite overcooking the cheese sauce which resulted in a bit of grittiness, this turned out well. It does have a lot of cheese, so not healthy in the slightest, but tasty nonetheless.

  • Sunday brisket

    • Lsblackburn1 on February 09, 2019

      Loved the low and slow cook on this - perfect for our snowy day! Result was delicious tender meat with a bit of a kick from the rub after 5 hours.

  • Bacon-cheddar-chipotle biscuits

    • Lsblackburn1 on February 10, 2019

      These were delicious! Easy to make and roll out.

  • German potato and green bean salad

    • Lsblackburn1 on May 17, 2020

      Nice and tangy; great foil for the sweet ribs!

  • Black-eyed pea and Mexican chorizo soup

    • Lsblackburn1 on December 08, 2018

      Very tasty! Spice level was perfect (but I’m a spice wimp). Served over avocado and extra chips.

  • Chipotle-cheddar scalloped potatoes

    • Lsblackburn1 on February 09, 2019

      Is it possible these were too rich using all cream and bacon!?... maybe... the chipotle was nice but next time I’d compare this to other recipes to see how to bring the fat down ( a little, at least!)

  • Plum jam

    • hbakke on September 23, 2020

      This turned out well. I liked the tartness of the finished jam and the addition of cinnamon. I used a variety of yellow and red plums and cooked for 45 minutes to get to the gel point. I would make this again.

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Reviews about this book

  • Texas Monthly

    Q & A with author Lisa Fain

    Full review
  • ISBN 10 1607745054
  • ISBN 13 9781607745051
  • Published Apr 01 2014
  • Format eBook
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

From beloved food blogger Lisa Fain, aka the Homesick Texan, comes this follow-up to her wildly popular debut cookbook, featuring more than 125 recipes for wonderfully comforting, ingredient-driven Lone Star classics that the whole family will love.
Nobody knows and loves Texan food more than Lisa Fain. With The Homesick Texan's Family Table, Fain serves up more of the appealing, accessible, and downright delicious fare that has made her blog so popular. Featuring a mix of  down-home standards and contemporary updates, all of the recipes are made with fresh, seasonal ingredients, yet still packed with real Texas flavor. With recipes including Jalapeño Fried Chicken, Crazy Nachos, Pumpkin Pasilla Soup, Ruby Red Grapefruit and Pecan Sheet Cake, and more, The Homesick Texan's Family Table has something for everyone--whether you're in Dallas or Detroit, Houston or Honolulu.

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