My favorite place to grab lunch while shopping is the Mermaid Bar at Neiman Marcus NorthPark. They offer the beloved salad trio, which includes their famous tuna salad. I tested multiple tuna salad recipes and quickly discovered that the water chestnuts make their tuna salad stand out. I love the crunch the water chestnuts add and it pairs so well with the tuna flavor. This recipe can be altered based on personal preference, I like to cut down the amount of mayonnaise and add more pecans. Enjoy! xoxo
9 oz. chunk white albacore tuna in spring water, drained
1/2 cup finely diced celery
1/2 cup sliced water chestnuts, drained
1/2 cup mayonnaise
3/4 cup coarsely chopped pecan pieces
1 Tablespoon lemon juice
In a large bowl, lightly break up the tuna with a fork. Add the celery, water chestnuts, pecans, mayo, and lemon juice. Mix well to combine, and season to taste with salt and pepper. Store in the refrigerator for up to two days, but because the nuts can get soggy, it is best served immediately.
When I was in elementary school I received a cookbook for Christmas and the first recipe I learned was classic tomato sauce and pasta. I grew up making my own tomato sauce for years until Alex pointed out the unbelievable cheap and clean ingredient tomato sauce at Trader Joe’s. Eataly recently opened here in Dallas and I came home with pasta imported from Italy, which seemed deserving of homemade tomato sauce. Using my tweaked childhood recipe, I opened the can of Cento tomatoes and was blown away by the end result. I tested my same recipe multiple times with different tomatoes and tomato paste, coming to the conclusion that all tomatoes are not created equal. In the past I bought store-brand canned tomatoes, usually looking for the best price. While these tomatoes are a little more expensive, I cannot argue that Cento, Mutti, Pomi, San Merican, and San Marzano brands had the best flavor. I also found that the Mutti triple concentrate tomato paste made a huge difference in my classic tomato sauce recipe. Enjoy! xoxo
2 teaspoons Italian Seasoning (oregano, basil, thyme, rosemary, onion, parsley, and sage)
3 tablespoons triple concentrate tomato paste
15oz crushed tomatoes
In a medium saucepan bring olive oil to a simmer over medium heat. Add onion and garlic, stirring occasionally, until tender. Add red pepper, Italian seasoning blend, and triple concentrate tomato paste, and stir until tomato paste is well distributed over onions and garlic. Add crushed tomatoes, cover, and simmer for 25-30 minutes. Serve warm over pasta and top with fresh parmesan cheese.
Tomato Sauce and Paste brands to try: Cento, Mutti, Pomi, San Merican and San Marzano
Italian Seasoning: Morton & Bassett has a nice blend of oregano, basil, thyme, rosemary, onion, parsley, and sage
Valentine’s Day is coming up and since we will most likely be eating dinner at home (again), I am testing desserts that will complement our meal. I am a little biased because dark chocolate and raspberries are my favorite combination, but this tart might be the winner. This chocolate raspberry tart is the perfect balance of bitter chocolate and sweet raspberries, with a crisp graham cracker crust. I have not planned the rest of our meal, but this tart will pair well with any beef or fish meal. Enjoy! xoxo
Crust: Process graham crackers in a food processor until they are fine crumbs. Add melted butter and pulse until the mixture is moistened. Press the mixture firmly into the bottom and up the sides of a greased 9-inch tart dish. Bake at 350 degrees until the edges are dry and set (center will be moist), about 5 minutes. Transfer to a wire rack and let cool completely.
Filling: Chop chocolate and place in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and let stand 5 minutes. Whisk until smooth. Pour filling into tart crust and refrigerate for at least 1 hour.
Topping: Combine 1/3 cup raspberries, sugar, and cornstarch in a small saucepan, crushing berries to release some juice. Bring to a simmer, for about 2 to 3 minutes. Add remaining raspberries; very gently stir to coat. Let stand 15 minutes to cool slightly, then spoon over pie. Refrigerate for 15 to 30 minutes.
My favorite dish on Thanksgiving day has always been cranberry sauce, well second to the pie of course. My dad always makes the most delicious Thanksgiving cranberries and his recipe is so simple! Use 1 pound of cranberries in the sauce and it serves 4-6 people, so if you have a larger crowd you might want to double the recipe. I also like my cranberries a little more tart so I cut the amount of sugar in half (the orange juice is plenty sweet for me) if you like sweeter cranberry sauce, use a full cup of sugar. The Grand Marnier is also optional, but it does add a great sharp orange flavor to the tart cranberries. Check out my Pumpkin Pie and Pecan Pie recipes to complete your Thanksgiving meal. Enjoy! xoxo
In a saucepan, bring the orange juice and sugar to a boil. Add cranberries, reduce heat and simmer for about 5 minutes. Remove from heat and add orange zest, peans, and Grand Marnier. Best when served warm.
Honestly, the second Halloween is over all I can think about is Christmas… and because 2020 is going so well I might have started shopping before Halloween. Alex is trying to encourage me to embrace fall a little longer, at least in the kitchen. About a year ago I decided to try my hand at making homemade pesto since we were buying it so often. After I discovered how simple pesto really is, and that it is slightly fool poof, I started getting creative. I remembered trying pumpkin seed pesto on a sandwich at True Food Kitchen. I took a stab at swapping pine nuts for pumpkin seeds and boom it was really that easy. This pumpkin seed pesto is the perfect addition to a toasted chicken sandwich, bruschetta, or any pasta dish. Enjoy! xoxo
In a food processor, add Parmesan cheese, garlic, and basil leaves. Pulse until finely ground, about 1 minute. Add half the olive oil and pulse until well combined. Add pumpkin seeds, the remaining half of olive oil, and salt. Pulse until pesto is mostly smooth, add more olive oil as needed.
Pesto can be made up to 2 days ahead. Cover with plastic wrap, press directly onto the surface, and chill.
Today is the first official day of fall and football is in full swing. I can’t think of anything better than a new season to give a little relief to a year of quarantine. The Cowboys game this past Sunday was the perfect excuse to throw on my new Gameday Retro terry and heat up the crockpot. Since the Cowboys escaped the game with a win, I am claiming this super comfy Gameday Retro terry as my new lucky Cowboys shirt. If the shirt isn’t lucky this incredible Bob Armstrong Queso might be. You can thank Matt’s El Rancho in Austin and former Texas land commissioner Bob Armstrong for creating this fantastic Tex-Mex dip. I took my own spin on the famous Bob Armstrong queso using ground beef, extra sharp cheddar, and fresh guacamole. You can also add sour cream or pico de gallo on top of piping hot queso for extra flavor. Enjoy! xoxo
Heat oil in a large skillet over high. Add half chopped onion, bell pepper, and garlic, and cook until slightly brown about 2 minutes. Add beef, breaking it up until fully browned. Add taco seasoning and simmer until well combined. Transfer meat to crockpot and set to low heat.
Melt butter in a medium saucepan over medium heat. Cook the remaining half-chopped onion, poblano chile, jalapeños, and tomatoes. Cook for about 8 minutes or until most juices have evaporated. Stir in flour and whisk in milk and cook until the mixture comes to a boil and thickens. Reduce heat and gradually add cheeses and cook, stirring often, until cheese is completely melted and queso is smooth.
Pour queso into the crockpot and stir into the beef. Add top with fresh guacamole and with tortilla chips.
