Easily one of my favorite restaurants in Dallas is il Bracco, and one of my favorite dishes on their menu is the Spicy Gemelli. Since we started planning our dates nights specifically around this coveted Spicy Gemelli, Alex insisted I learn how to make something similar at home. This recipe is surprisingly simple and is a relatively quick dinner. There is nothing better than a night out enjoying authentic Italian food, but this Spicy Gemelli recipe is a close second. Enjoy! xoxo

Print Spicy Gemelli recipe.

1/4 cup olive oil

1 shallot, finely chopped

1 garlic clove, minced

1 teaspoon crushed red pepper flakes

3/4 cup tomato paste

2 tablespoons vodka

3/4 cup heavy cream

1 pound Gemelli

1/4 cup chopped fresh basil

In a saucepan over medium heat, warm oil, and cook shallot and garlic, stirring often, until fragrant. Add crushed red pepper, and tomato paste, occasionally stirring until the paste starts to carmelize for about 3-5 minutes. Add vodka and cook, stirring constantly, until the liquid is evaporated. Add cream, stir until well blended and remove from heat.

Meanwhile, cook Gemelli in a large pot of boiling salted water until al dente. Drain and toss with sauce. Top with chopped basil and serve warm.

This past weekend I posted an Instagram Story poling if you thought chili should include beans. I was shocked at how many of my followers thought that beans belonged in chili! One of the “life rules” my parents instilled in me from a young age was that chili should never include beans. Actually, my dad has claimed that the second you drop a bean in a pot of chili, you start making spicy bean soup. To clear up this great debate I thought I would provide a little history on chili, the official state dish of Texas.

According to the Chili Appreciation Society International, chili spread nationally when a couple from San Antonio set up a Texas-style chili stand at the 1893 Chicago Exposition. During the Great Depression, chili gained popularity because the ingredients were so cheap. The first (recorded) chili contest was held at the State Fair of Texas in 1952. The rules clearly stated that chili-containing beans would be disqualified. Fast forward to the present day, the annual, invitation-only, Terlingua International Chili Championship is hailed as the “granddaddy of all chili cook-offs.” The very first rule listed for the Terlingua Chili Championship reads: “NO FILLERS IN CHILI – Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.”

Considering the history of chili, I think it is pretty clear that beans do not belong, so I am calling my chili recipe “Texas Style Chili”. If you want to add beans, go ahead, just don’t claim your chili to be Texas-style. I also believe that chili should be so spicy that you sweat a little. My Texas Style Chili recipe, listed below, is a little milder, but keep in mind that there is quite a kick. I usually add a few more variations of Chile powder and you can find the best selection at Fiesta or your local Hispanic grocery store. I like to top my chili with a handful of Fritos or warm cornbread. Enjoy! xoxo

Images via Alex Phillips.

Print Texas Style Chili Recipe.

2 tablespoons vegetable oil

2 large white onions, chopped

3 cloves of garlic, chopped

2 pounds sirloin steak, cut into inch cubes

28 oz canned tomatoes, drained

6 oz tomato paste

8 oz chopped green chilies

1 teaspoon cumin

1 teaspoon ground cloves

1 teaspoon chili powder

1 teaspoon chipotle powder

1 teaspoon ancho Chile powder

1/2 teaspoon cayenne pepper

In a dutch oven heat vegetable oil. Add onions and garlic, and cook over medium heat until onions are tender and fragrant. Add sirloin steak searing all sides but not cooking the meat all the way through. Add tomatoes, tomato paste, green chilies, cumin, ground cloves, Chile powder, chipotle powder, ancho Chile powder, and cayenne pepper. Mix well, cover, and let cook on medium heat for about 20 minutes. Reduce heat to low and let simmer for 30 minutes. Garnish with shredded sharp cheddar and Fritos.

The first official day of summer is Friday, but it has felt like summer for me for weeks. I love dining al fresco, even when most would consider it too hot outside. The heat makes me crave lighter dishes, but I have a hard time finding something light with flavor. Sorry iceberg lettuce, but a bland leafy salad doesn’t always cut it. My dad introduced me to this spicy chicken salad with cheese wafers and now it is one of my summer staples! I prefer this version of spicy chicken salad because it has less mayonnaise and more crunch. The cheese wafers are a great alternative to boring crackers, but it is difficult to not eat a whole batch. I have not tried to make a gluten-free version, but I am curious how they would taste with almond or rice flour. Download the full recipes below! xoxo

Photos via Alex Phillips.

Print recipe for Spicy Chicken Salad

Print recipe for Cheese Wafer 

2 chicken breasts

2 teaspoons minced garlic

2 celery stalks, diced

1 shallot, diced

1/2 cup spicy pickle chips

3 tablespoons diced pimentos

1/2 cup chopped toasted pecans

1/3 cup mayonnaise

2 tablespoons spicy pickle juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (1/4 for mild)

Boil or bake chicken breasts until cooked through. Shred chicken with a fork and combine with other ingredients in a large bowl. Mix well and chill until ready to serve.

1/2 cup unsalted butter, sliced

2 cups coarsely grated cheddar cheese

1/2 cup finely grated parmesan cheese

1 cup all-purpose flour

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

Combine butter, cheese, flour, pepper, and salt in a food processor and pulse several times until crumbly. Then process for 30 seconds to 1 minute until dough forms. Transfer the dough to a sheet of parchment paper and roll it into a log about 2 inches thick and refrigerate for at least 1 hour. Preheat the oven to 350 degrees. Cut chilled dough into 1/4 inch thick slices and arrange them on a baking sheet where they are not touching. Bake for 12 minutes or until golden and crisp. Immediately sprinkle with salt and cool before serving.