Bloody Mary Scones + ANNOUNCEMENT!

I bid farewell to The Texan New Yorker today, and we couldn’t be going out with a better recipe. I have truly loved my time and space here, and I have loved all of you, regular readers and passers-by. It’s been a wonderful bike with training wheels, a place where I’ve made countless mistakes, tried things on and taken them back off only to try something else on to see what works best. I’m so appreciative of your patience and involvement. I’m proud of the work here, and I’m fine that it’s run its course. I’m ready to try something new, and this site has been invaluable in helping me clarify what I really want out of this thing we call blogging.

I feel like I went into Texan New Yorker trying to play by the rules, trying to decipher the oh-so-fickle SEO gods, the ever-changing Pinterest algorithms, and letting my inner First Born People Pleaser run the show, always trying to guess what would get the most hits, the most shares, the most everything. I don’t say this to complain, but it can get exhausting, doing things that way.

I’ve felt like I haven’t really shown my real self in some ways, I’ve felt rather buttoned-up, the fear of offending people or losing subscribers taking center stage at times. Much of the new blog is about letting myself off that leash, finally – both with the cooking and the writing. These days, it’s not a given that a food blog, even a good food blog, will earn you big bucks, so you might as well have as much fun with it as possible.

The new site will simply be things I like to cook, to eat, and to talk about. My hope is that you will like them too.

Without further ado, please follow me over to:


I hope you will love it as much as I already do. (And please bear with me as we’re still working out a few last-minute bugs :/)

These scones are amazing, SO much better than actual Bloody Mary’s. Sorry, I’ve tried, I just don’t like the drink… Enjoy!

Source: slightly tweaked from Ovenly by Agatha Kulaga and Erin Patinkin

3 cups all-purpose flour
1 tbs granulated sugar
1 ½ tbs baking powder
1 tsp kosher salt
1 tsp sweet paprika
¾ tsp ground fennel
½ tsp freshly ground black pepper
¼ tsp cayenne
¼ tsp garlic powder
8 tbs unsalted butter, very cold, cut into small pieces
2 small plum tomatoes, chopped into small pieces, liquid and seeds removed
½ cup oil-packed sun-dried tomatoes, pureed (you should have about ¼ cup puree)
2 tbs Worcestershire sauce
2 ½ tbs prepared horseradish, divided
2 tbs Tabasco
1 ¼ cups plus 2 tbs chilled heavy cream, plus more for brushing, divided
Crushed red pepper flakes and celery salt, for garnish
Other typical (or atypical!) Bloody Mary garnishes of your choice: cornichons, olives, pearled onions, beef jerky pieces, celery pieces, caperberries… whatever your imagination desires!

Preheat your oven to 425 F.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, paprika, fennel, black pepper, cayenne, and garlic powder. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse meal and you can see some chunks of butter about the size of peas. Using a spoon or your hands, mix the chopped plum tomatoes into the flour-butter mixture.
In a separate bowl or liquid measuring cup, whisk together the sun-dried tomato puree, Worcestershire, 2 tbs horseradish, and Tabasco into 1 ¼ cup of the chilled heavy cream. Stir the cream mixture into the flour mixture until it begins to come together. Once it is mostly together and you only have a few straggly crumbs and bits of flour, quickly knead the dough with your hands until it just comes together, no more than a minute.
Lightly flour a cutting board and transfer the dough. Pat the dough into a circle or rectangle about 1-2 inches high. Cut into 8 equal pieces (they can be squares or triangles).
Line a baking sheet with parchment paper or a silpat and transfer the scones, keeping them pretty close together.
Mix the remaining cup of heavy cream with the remaining 2 tbs horseradish. Use a pastry brush to brush each scone with the cream, then top each with a few red pepper flakes and a generous sprinkling of celery salt.
Bake 18-20 minutes, or until the tops are golden brown.
While they are baking go crazy with the garnishes of your choice. Simply “skewer” them on toothpicks. Once the scones are cooled completely, stick the toothpick garnishes in each one and serve.

Eggplant Parm + NEWS!

Alright… I said I’d spill the beans a little more about my big blogging news, and I’m here to do just that! Plus give you a superb recipe for one of my favorite comfort foods, the lovely Eggplant Parm(esan). More on that later. For now, my news!

Drumroll please….

I AM STARTING A BRAND-NEW FOOD BLOG!!!! It will be live on Tuesday, and I am so, so beyond excited to show it to you! It’s been in the works for a long time now. First just in my head, then shopping around for website developers (yes, I used a real professional this time instead of just pretending I know anything about WordPress themes!), and my developer and I finally have this thing in almost working order!

My reasons? First of all, I feel like the name of this blog, Texan New Yorker is now only half true. Thanks to Matt’s job, I keep moving away from NYC! Yes, we moved again this summer… And since he works in such an incestuous industry where the companies keep buying and eating each other, another move at some point wouldn’t be terribly shocking. On the purely pragmatic side, I’m feeling that tying the name of my blog to geography is no longer an accurate move.

Secondly, when I started Texan New Yorker, I was sooooo green and naïve on the blogging scene. I’ve made rookie mistakes, missteps of all kinds, and I took it in a direction I’m no longer happy with. I feel like it’s become somewhat inauthentic and not resembling my own voice as I’d like. I was a newbie, and felt somewhat tentative to speak my own mind and truth for fear of offending others and being ostracized. I’ve been overly concerned about SEO, which is often a deterrent to making food one’s own way, and feeling like I can’t, say, blog something non-Thanksgiving-y in the middle of November. Which is silly and needs to stop. So it will, come Tuesday November 7th!

I’m so thrilled with how the new site is turning out, and I so hope you all will join me in this next adventure! I promise it will be incredibly delicious recipes and much more interesting chat. I’ll write even more about it on Tuesday.

For now, Eggplant Parmesan, a beautiful comfort food dish I only learned to like in adulthood. We just didn’t have much eggplant growing up so it kind of freaked me out at first, and since it is oh noes vegetarian, for a while I just plain refused to try it. Loser. You know when I first bit the bullet and sampled it? At the Olive Garden. I’m not particularly proud of that, but there you have it.

This homemade version is of course far superior to what I had at the Garden, which probably isn’t saying much, but fear not, it’s totally delicious by much higher standards as well. We loved it. I bet you will too. Enjoy!

Source: very slightly adapted from Crazy Good Italian by Mike Isabella

½ cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
¼ cup plus 3 cups grated parmesan
2 tbs dried oregano
2 ½ tsp kosher salt
2 tsp crushed red chile flakes
2 medium eggplants
2 cups olive oil (can use canola or vegetable oil if your olive oil is really expensive)
3 whole garlic cloves
1 (32 oz.) jar good quality marinara (I used Rao’s Homemade)
3 cups shredded mozzarella cheese (I did not use fresh, I wanted less water for better melting)
10 basil leaves, rolled and thinly sliced, plus extra torn for garnish

Preheat your oven to 375 F.
Set up a breading station in three separate shallow bowls or pie plates: place the flour in the first, the eggs in the second, and in the third combine the panko, ¼ cup parmesan, oregano, salt, and chile flakes.
Slice off ½ an inch from the top and bottom of the eggplants and discard. Use a peeler to remove the skin if it bothers you (it does not bother me so I skipped this step). Slice the eggplants into ¾-inch-thick rounds.
Dredge each slice of eggplant in flour, then eggs, then panko mixture.
Heat the olive oil and garlic cloves in a large saute pan over medium heat. Let the garlic get golden brown while the oil heats up. Once the oil is ready to fry the eggplant, remove the garlic and discard. It was just there to flavor the oil.
Increase the heat to medium-high, test it for readiness with a pinch of panko mixture. Once it is ready, fry the breaded eggplant slices for 3 minutes on each side, until golden brown. Cool on a paper-towel lined plate or cooling rack. Do this in batches. You don’t want to cool the oil temperature too much and prevent the eggplant from browning and crisping up.
Now to assembly: ladle ¾ cup marinara into an 8×8-inch square baking dish. Layer the eggplant, more marinara, mozzarella, parmesan, and basil. Repeat until you have three layers of eggplant. Top with remaining cheese.
Cover with foil and place the baking dish on a baking sheet. Bake 35 minutes, removing the foil after 25 minutes. The sauce and cheese should be bubbling. Let rest at room temperature for 5 minutes before serving. Garnish with torn basil.

Emeril’s Philly Cheesesteak Sandwiches

I’m popping back into my little space on the interwebs to tell you that I’m working on a very exciting project that I can’t quite share yet, but I will very soon! Insert all the excited face emojis!!

Until then, cheesesteak. Now, I’m aware that Philadelphians have this passionate raging debate about who makes the best cheesesteaks in town, and how they are supposed to made, and which cheese or something? I’m begging ignorance. I really have no idea how all that is supposed to work. I’ve never done the slightest bit of searching for those answers or forming any of my own opinions. I mean, I’m already a Dallas Cowboys fan who married into a large extended family of Philadelphia Eagles fans, so I really don’t think it’s in my best interest to go around starting cheesesteak fights on top of that.

So when a craving hit, I decided to just trust Emeril and figure his version would be awesome. Good instincts on my part, I must say. These are delicious: messy as all giant sandwiches should be, beautiful contrasts of textures, and they did taste like at least some of the Philly cheesesteaks you can get at a restaurant or take-out place. I cannot speak to the entirety of the authenticity aspect, but they have the main ingredients: soft bread, thinly sliced and seared meat, the peppers and onions – tender but never mushy, and of course cheese. I loved them.

And anyone more knowledgeable about this whole sandwich feud, feel free to educate me in the comments section!

Source: Emeril’s Kicked-Up Sandwiches by Emeril Lagasse

2 (1-pound) boneless rib-eye steaks
4 soft hoagie rolls
8 deli slices of provolone cheese
8 deli slices of good-quality American cheese (I like Applegate the best and no they did not pay me to say that)
¼ cup vegetable or canola oil
1 large onion, thinly sliced
2 large green bell peppers, thinly sliced
2 tsp kosher salt
¾ tsp black pepper
¼ cup roughly chopped jarred cherry peppers

Wrap each steak individually in plastic wrap, place them in the freezer, and freeze about 3 hours. Don’t cheat on this step, it makes the steaks way easier to slice properly.
Remove 1 steak from the freezer and use a very sharp knife to slice it as thin as possibly, discarding any pockets of fat. Set aside and repeat with the second steak.
Preheat your oven to 300 F.
Arrange the cheese in 4 overlapping piles on a cutting board or large platter, alternating slices of provolone and American.
Heat 2 tbs oil in a large cast-iron skillet over medium-high heat. Add the onion and bell pepper, 1 tsp salt, and ¼ tsp black pepper. Cook, stirring occasionally, until the onion is lightly caramelized and tender, about 8 minutes. Stir in the cherry peppers, then transfer the onion and peppers to a platter or cutting board. Tent with foil to keep warm.
Now you will make two sandwiches at a time. Increase the heat under the skillet to high and add 1 tbs oil. Add half the steak slices, season them with ¼ tsp salt and ¼ tsp pepper. Cook without stirring until most of the meat has browned on one side, about 1 minute. Stir the meat, and then divide into two cylindrical portions. Lay a shingled pile of cheese over each pile of meat. Spoon one-quarter of the onion mixture over each cheese-topped meat pile. Continue to cook in the skillet, undisturbed, for 1 minute longer, or until the cheese begins to melt from the heat of the veggies. Using a large spatula, transfer each meat portion to a bottom half of one hoagie roll. Set the two filled sandwiches on a small baking sheet to keep warm in the oven while you prepare the third and fourth sandwiches in the exact same manner you prepared the first two. Just wipe the skillet clean before you start the second batch of meat. Serve immediately.

Mexican Beef with Eggs

Apologies for my absence as of late. Allow me to sum it up by way of doling out some pearls of life wisdom:

  • Don’t have prolonged mold exposure in your apartment. It can make you sick.
  • Don’t get the flu. Especially don’t get the flu at the same time as your husband, i.e. the only other competent adult in your household. Turns out, cats are completely worthless when it comes to replenishing paper towels, cooking, cleaning, and doing laundry!
  • But if you do get the flu, do binge-watch both “The People Vs. OJ Simpson” (now on Netflix), AND “30 for 30’s OJ: Made in America”, on ESPN. Both excellent, particularly the latter.
  • Do go to Mexico for a week’s vacation!
  • Do give yourself the time and space you need to catch up on work after all that crap happens.
  • Do eventually get back to blogging because you’ve missed it. J

So, if you have had a few weeks like mine, you too will probably find yourself needing a quick, weeknight meal that also happens to be intensely comforting and incredibly tasty, budget-friendly, and right up your alley if you love Mexican flavors as much as I do. Oh, and it happens to be low-carb! Yea! Anytime I can feel like I’m eating a decadent feast when the net carbs are quite low is a win for me. Not that you couldn’t serve this with bread or tortilla chips. I will never judge that. Oh, and believe it or not, leftovers work beautifully. I know, I’d never believe me either if I hadn’t personally experienced it. But I would never lie to you, this really does reheat just fine. Enjoy!

Source: What Katie Ate On the Weekend by Katie Quinn Davies

4 tsp olive oil
1 lb. lean ground beef
1 onion, finely chopped
Kosher salt and black pepper, to taste
4 tbs chipotle hot sauce (I used Tabasco)
1 (28 oz.) can diced or crushed tomatoes
1 large handful of cilantro, chopped, plus extra for garnish if you like
4 large eggs
1 jalapeno, thinly sliced

Heat the oil in a large (12-inch) skillet (I used my cast-iron) over medium-high heat. Add the olive oil, then the ground beef and cook, breaking it up with a spoon, until no traces of pink remain and the meat has nicely browned. Add the onion, plus salt and pepper to taste. Cook, stirring often, until the onion is soft and cooked through. Stir in the chipotle hot sauce, tomato, and cilantro, season again with a dash of salt and pepper, and reduce the heat to medium. Cook for 5-6 minutes, until slightly thickened. It should have the texture of slightly loose chili.
Using a large spoon, make 4 indents in the beef mixture and crack an egg into each one. Lightly season only the tops of each egg with salt and pepper. (I like to first crack my eggs into small ramekins or prep bowls, that way you can start over without consequence if you accidentally crack the yolk or get a bad egg or something).
Cover the pot and cook 5-7 minutes, or until the whites are set. They’ll look unset when it’s ready if you, like me, are going for a runny yolk. You can cook it longer if you want your yolks set. When done, turn off the heat and garnish with the sliced jalapeno and extra cilantro. Serve immediately.

Creamy Parmesan Skillet Eggs #SundaySupper

Welcome to Sunday Supper, the Easy Dinners for Two edition! As an aside, I believe this is my first 2017 Sunday Supper. Thrilled to be back!

So anyways, dinner for two can actually be a challenge – most recipes are written in base 4 or more; so I’m betting this week’s theme will be a popular one!

I’m feeling a bit breakfast-for-dinner at the moment, and wanted to try a new technique with eggs. To be perfectly candid, I’m still working on perfecting eggs. They are deceptively hard to cook well, so I love finding new-to-me recipes that showcase a new cooking method.

This one is AWESOME!! I think if I lived a hundred more years I never would’ve come up with this particular method: place two small cast-iron skillets stovetop, then essentially crack two eggs into each so they cook on a bed of parmesan frico. Yeah. Talk about fabulous!

This endeavor is a little tricky the first time, but fortunately you can benefit from my trial and error. The eggs will look underdone when it’s time to take it off the heat. But it’s still time to take it off the heat. Because if you leave it on until the eggs look “just right”, they will have overcooked and your parmesan will have burned. No Bueno.

Follow the directions exactly and ignore any panicky instincts that arise, and you’ll have absolutely perfect Creamy Parmesan Skillet Eggs. So delicious. Enjoy!

And do not forget to check out my fellow Sunday Supper peeps – some wonderful ideas and recipes for when you’re only cooking for two!

Source: Cravings by Chrissy Teigen

1 cup grated Parmesan cheese
½ cup heavy cream
1 tsp chopped fresh thyme
Kosher salt and black pepper, to taste
2 tbs butter
4 large eggs
Buttered toast, for serving, optional

In a medium bowl, whisk together Parmesan, heavy cream, thyme, plus salt and pepper to taste.
In each of 2 (6-inch) skillets, heat 1 tbs butter over medium-high heat. Divide the Parmesan mixture evenly between the two skillets and cook until the mixture is bubbling all the way through, 1-2 minutes. Crack 2 eggs into each skillet. Sprinkle the tops of the eggs with salt and pepper, and cook exactly 2 minutes. Shut off the heat and let stand and carryover cook for 1 minute.
Serve immediately with toast for dipping, if you wish.

Chicken Recipes

Pasta Recipes

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Red Meat Recipes

Seafood Recipes

Veggie Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Naked Condessa

I’ve been thinking a lot about the Women’s March these past few days. I regret that I did not participate in one. I purposely took a break from any sort of news leading up to the inauguration, so while I was of course aware of the D.C. March taking place, I actually was not aware of all the sister marches taking place, and realized a little too late that two of them happened to be within a thirty minute drive from my house. Facepalm.

I followed as much news and social media last Saturday as possible, feeling buoyed and positive for the first time in a few months. I really have no adequate words for how inspiring it was to see such a thing. I’ve been searching out first-hand accounts and articles and ran across this excellent blog post. Kind women versus nice girls. Like the vast majority of GenX females, I was most assuredly socialized to be a nice girl – from every corner of my life. And you know what? Being nice sucks. Putting yourself last, managing all the egos around you, worrying what perfect strangers think of you, and the list goes on and on. It’s no way to go through life.

The Women’s March crystallized, for me personally at least, that this world doesn’t improve from any of us being nice. Progress occurs when we are kind. When we stand up for ourselves and those being disenfranchised. When we don’t hide our basic needs to save another from feeling uncomfortable. When we are badass and awesome.

Oh, and to be clear, no longer being nice doesn’t mean every female in your life turns into an insufferable bitch. It doesn’t mean we are thin-skinned and butthurt over the smallest little things. It just means we stand up for what’s right. We embody empathy, and tell the truth, even when it hurts. Badass Kind Women.

A spicy cocktail seemed apropos for this writing. This drink is upfront and in your face, while being incredibly delicious and fun. Plus, the title is appropriate, as I feel a bit naked writing this personal post! You need to use Cholula for it, no other hot sauce will do. If you have to go out and buy it just to make this cocktail, I’m confident you’ll be so happy to have discovered it. Fairly new on the food trend scene, it’s gaining well-deserved traction, and perhaps is on its way to being a classic. Then again, look at Sriracha. Post is not sponsored in any way, I buy my own Cholula! Enjoy!

Source: Brooklyn Bar Bites by Barbara Scott-Goodman

¼ oz. grenadine
¼ oz. Cholula
½ oz. fresh orange juice
½ oz. fresh lime juice
1 ½ oz. tequila blanco

Fill a cocktail shaker with ice. Add the grenadine, Cholula, orange and lime juices, and tequila. Shake vigorously. Strain into a cocktail glass and serve.

As written, makes 1 drink.

Blood Orange Week (In Lieu of Featured Cookbook Friday)

Not to worry, I am indeed quite happily up to my ears in new cookbooks since December 25th, thanks family!!! – but lately I haven’t been able to resist the blood oranges available for who even knows how much longer, probably not very. So instead of a Featured Cookbook Friday, I’m basically sharing my blood orange endeavors of the last week – a Blood Orange Friday, if you will indulge me.

First up:

Grilled Swordfish with Blood Orange Sauce (except I seared mine as it’s the dead of winter), from A Great American Cook by Jonathan Waxman.

This was wonderful! The swordfish sits on a bed of southwest-inspired relish, made from roasted poblano, blood orange segments, jicama, and cilantro – except I couldn’t find jicama the day I made this, so I subbed in thinly sliced red bell pepper. Then you make a buttery blood orange sauce that drizzles over everything. It tasted incredible after the overindulgence of the holidays.


Blood Orange Roast Chicken from Adventures in Chicken by Eva Kosmos Flores (recipe at the end of the post!).

There simply aren’t enough raves for this one! It was just beautiful, and I highly, highly recommend making it asap while blood oranges are still available!!


Blood Orange Stout Cake from Seven Spoons by Tara O’Brady

This is quite tasty, almost like a gingerbread that also happens to be an upside-down blood orange cake. It’s very earthy and spicy, with the simultaneous bitter/sweet of the oranges cutting into every bite.


Blood Orange Shaker Tart with Rosemary Almond Crust from Marbled, Swirled and Layered by Irvin Lin

This is a lot of steps, but oh so worth it – both to look at and to eat! A play on Shaker Lemon Pie, we use blood oranges instead, and it goes into a tart pan instead of a pie plate. But, Lin twists this up some more by adding rosemary and almond flour to the tart dough, and you put a dash of minced rosemary into the tart filling as well! Rosemary is strong, but the amounts here are just right – it doesn’t hit you over the head or anything.

Without further ado, here’s the recipe for that AMAZING roast chicken. Enjoy!

Source: Adventures in Chicken by Eva Kosmos Flores


4-8 cups water*
¼ cup fresh orange juice
3-6 tbs kosher salt*
1 tsp ground cinnamon
1 whole chicken, about 4 pounds, innards removed

¼ cup chicken stock
3 tbs blood orange juice
3 tbs brown sugar
2 tbs white wine
2 tbs rendered duck fat
1 tsp kosher salt
¼ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground cardamom

1 tbs rendered duck fat
2 tsp minced fresh rosemary
1 tsp kosher salt
1 sprig fresh rosemary
3 blood oranges, cut into eighths

First, make the BRINE: to a large plastic storage or brining bag, add the water, orange juice, salt, and cinnamon. Squish it around until combined. Add the chicken, seal the bag, and refrigerate overnight.
*Depending on the size of your plastic bag, you may not be able to fit all 8 cups of water. That’s fine. If you use 4 cups instead, reduce the amount of salt to 3 tbs. If you use all 8 cups water, use the full 6 tbs salt.
Preheat your oven to 425 F.
Make the GLAZE: in a small saucepan, bring the chicken stock, blood orange juice, brown sugar, wine, duck fat, salt, cinnamon, allspice, and cardamom to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer until thickened slightly, about 10 minutes. Set aside and let cool at least somewhat.
To roast the CHICKEN, remove the chicken from the brine and pat dry. Combine the duck fat, minced rosemary, and salt in a small bowl, then use your hands or a pastry brush to slather the chicken with the whole thing. Place the chicken in a 12-inch cast-iron skillet or other roasting pan where it will fit snugly, and stick the rosemary sprig into the cavity. Truss the chicken, then arrange the blood orange slices in the pan around the chicken. They can overlap. Pour the glaze into the pan around the chicken, then lightly brush the chicken with the glaze.
Roast 15-20 minutes. Reduce the temperature to 375 F and continue to roast, brushing the chicken with the pan drippings every 15 minutes until a meat thermometer inserted into the center of a breast reads 160 F. This will take 50-60 minutes, approximately. When the bird is done, remove from the oven and let rest at least 10 minutes (carryover cooking will take care of the remaining 5 degrees). Carve and serve, drizzling any pan juices over the chicken pieces as you so desire.

Sriracha Caesar Salad

If you read food news sites, January is the time of year you see everyone making their best guesses at what the year’s foodie trends will be. You also see articles dedicated to foods and food trends we’re all supposed to be just so over by now. I think it was maybe two to three years ago that I saw Sriracha on one of those It’s So Over lists.

Ask me if I care.

Sriracha is one of my absolute favorite condiments. I have personally elevated it to the status of A Classic Never Dies, and if you ever find my pantry without a bottle, you may safely assume I have developed a terrible brain injury or a fatal allergy to it. This beautiful hot sauce is from the gods. End of story.

Thankfully, cookbook author Chrissy Teigen agrees with me. Her cookbook debut features Sriracha in almost every recipe (okay, maybe a slight exaggeration, but a ton of recipes call for it). This could not make me happier.

{Don’t you love my cat photo-bombing my picture? I know I could’ve (perhaps should’ve) edited that out, but hey, we keep it real around here!}

And, as a self-proclaimed Caesar salad fiend, I was outright giddy at the thought of combining one of my favorite condiments with one of my favorite salads. If you’re like me in this respect, you won’t be disappointed. In fact, it might be a little silly to be this excited about a salad recipe, but I highly doubt I’m alone here. Enjoy!

Source: slightly adapted from Cravings by Chrissy Teigen


2 tbs olive oil
4 cloves garlic, finely minced
¼ tsp crushed red chile flakes
½ tsp kosher salt
¼ tsp black pepper
About half a regular baguette or 1 mini-baguette, cut into crouton-sized pieces

1 cup mayonnaise
4 cloves garlic, smashed
1 ½ cups grated Parmesan
2 tbs fresh lemon juice
1 tbs Sriracha, or more to taste
1 ½ tsp anchovy paste
1 ½ tsp Dijon mustard
1 tsp Worcestershire sauce
¼ tsp kosher salt
¼ tsp black pepper

About 8 cups chopped or torn romaine lettuce
¼ cup shaved Parmesan
Kosher salt and black pepper, to taste
Grilled chicken, optional

To make the CROUTONS: preheat oven to 350 F. Line a baking sheet with foil or parchment.
In a large bowl, combine the olive oil, garlic, chile flakes, salt, and pepper. Add the bread cubes and toss to coat. Transfer to the baking sheet in a single layer, and bake until crisp, 11-12 minutes. Let cool before serving.
Now make the DRESSING: in a food processor or blender, combine the mayonnaise, garlic, Parmesan, lemon juice, Sriracha, anchovy paste, mustard, Worcestershire sauce, salt, and pepper. Process until smooth. Refrigerate if not using right away.
Assemble the SALAD: arrange the lettuce on a plate, drizzle with dressing to taste (plus chicken if using), then toss in the croutons. Shave on the Parmesan. Season with salt and pepper to taste. Serve immediately.

NYC Bodega Breakfast Sandwiches

One of the best parts of my holiday break was a little stay-cation Matt and I took for about three days between Christmas and New Year’s. We booked a hotel in the East Village, made a bunch of restaurant reservations*, explored an independent bookstore, found some really cute bars, went to a cat cafe (swoon!), braved a bad rainstorm to get to Kalustyan’s (totally worth it!), and just generally enjoyed a few days off.

Believe it or not, I actually brought my laptop with me and had planned to post at least one or two blog posts while we were “away”, and this one was my top priority. I’d even planned out what to write – like, oh hey, I’m in NYC for a few days and have easy access to these iconic bodega sandwiches, woohoo go me.

But, two problems emerged with that little plan: 1) our hotel was nowhere near a bodega, so we didn’t end up eating any of these; and 2) more importantly, I forgot to download the pictures off my camera before we left home. So, yeah…

It’s all good, I’m here now. And whether you live next door to an NYC bodega or you’ve never heard of these even once, it matters not, because we all need this recipe. These are incredibly fun to make at home, unbelievably delicious, and a little bird told me they are a foolproof hangover cure (wink).

Sometimes, I think we all need a little New York in our lives. The kitchen is good for that. And this is one amazing breakfast sandwich. Enjoy!

Source: recipe from Lucinda Scala Quinn, found on Martha Stewart

1 everything bagel, or other bagel of choice, cut in half and toasted
1 tbs unsalted butter, plus more for buttering bagel
2 large eggs
1 deli slice of American cheese
2 to 3 slices cooked bacon
Hot sauce and/or ketchup, for serving (after testing a few hot sauces, we determined Frank’s RedHot Original to be the winner)

Butter cut sides of each bagel half. Set aside.
Meanwhile, heat a cast-iron or nonstick skillet over medium-high. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks. If they don’t do so on their own, spread the yolks around a little.
Top one egg with cheese, then bacon. Flip remaining egg, yolk-side down, on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel (this seems to take 2 spatulas, just FYI); top with remaining bagel half and lightly press together. Use a serrated knife to cut the sandwich in half, then serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

Serving size: 1 breakfast sandwich, can be multiplied up easily

*Restaurant Recommendations:
Gato NYC
Stanton Social
Blue Smoke
Sushi Samba
Mighty Quinn’s Barbecue

Note: this post is not sponsored in any way, the aforementioned staycation was paid for in full by the author and her husband. Links are provided for reader curiosity/information only.

Mesa Grill Black Bean Soup

Happy (belated – gulp) 2017!! With some extremely notable exceptions – a new nephew! a wonderful extended vacation with Matt! a good friend getting married! – I didn’t like 2016 any more than anyone else, so I decided to skip all the food blogger end-of-year countdowns and just jump into 2017 with good vibes. Mold in my apartment has hampered that a little, but take heed, it will not win!

I’d been planning to jump back into blogging yesterday, but seeing as it was MLK Day, and this particular MLK Day seems more … I don’t know, pertinent? Important? … than usual, given the current political climate and happenings, I didn’t feel that I personally could add much to that conversation. So today it is!

I want to begin this New Year with one of my favorite recipes, one that I first cooked years ago and never forgot, yet have never committed to my blog. What you have here is perfect comfort food for cold weather or grumpy days that will not interfere with any fitness/weight loss/lose those holiday pounds goals. In fact, it might even help! And this soup is SO delicious. The genius of this recipe is in the garnishes. Garnishes to soup or chili are usually in the vein of just throw whatever you like on there, if you like anything at all – and of course that’s totally fine! But it’s just not how this particular soup works. On its own, it’s a solidly built yet kind of non-special black bean soup. But when you garnish it as instructed, the entire bowl sings and makes everyone all kinds of happy.

On a different note, I do aim to be a better blogger this year. When your blog is not your primary source of income, it’s too easy to back-burner it, but that’s lame. I want this to be a fun, inspiring, and of course delicious space, so I vow to be better at time management. And feel free to hold my feet to the fire, my dear readers whom I love!

Source: slightly adapted from The Mesa Grill Cookbook by Bobby Flay


2 tbs olive oil
1 medium carrot, peeled and chopped
1 medium onion, chopped
3 cloves garlic, smashed and peeled
1 cup red wine
3 (15 oz.) cans black beans, drained and rinsed
3 jalapeno chiles, roasted, peeled, and seeded
1 poblano chile, roasted, peeled, and seeded
4 cups vegetable or chicken stock
2 tbs fresh lime juice
Kosher salt and black pepper, to taste

1 large red onion, sliced ½-inch thick into rounds – do not separate the layers of the rounds
2 tbs olive oil
Kosher salt and black pepper, to taste

2 ripe beefsteak tomatoes, seeded and diced
1 serrano chile, diced
Kosher salt and black pepper, to taste

8 oz. crema, crème fraiche, or sour cream
1 scant tbs ground cumin
1 tbs fresh lime juice
Kosher salt and black pepper, to taste

2 ripe Hass avocados, peeled, pitted and chopped
2 large tomatillos, husked, scrubbed, and chopped
3 tbs finely chopped red onion
1 small jalapeno chile, finely chopped, seeded if desired
3 tbs fresh lime juice
2 tbs olive oil
Kosher salt and black pepper, to taste

First, make the SOUP: heat the olive oil in a soup pot over medium heat. Add carrot, onion, and garlic. Cook about 5 minutes, until the onion is translucent but not browned. Add the wine, bring to a boil, and cook until reduced by half.
Add the beans and reduce the heat to medium. Add the jalapenos, poblano, and stock. Simmer 30 minutes.
Remove from the heat and add the lime juice, salt and pepper. Use an immersion blender to puree until smooth. If the soup has cooled, rewarm before serving.
While the soup is simmering away, make the garnishes. I recommend starting with the GRILLED ONION RELISH: preheat a grill or grill pan to high heat. Cheater’s note: a griddle pan or nonstick or cast-iron skillet works fine as well. Just sayin’. Anywho, brush the onion slices with the olive oil, then season with salt and pepper. Grill on each side for 4-5 minutes, until lightly charred and cooked through. If the rounds start coming apart when you flip them, it’s fine. Remove the onions from the grill and chop.
For the TOMATO-SERRANO RELISH: combine the tomatoes and serrano chile in a bowl and season with salt and pepper.
For the CUMIN CREMA: place the crema in a small bowl, add the cumin and lime juice. Season with salt and pepper and whisk to thoroughly combine.
For the AVOCADO-TOMATILLO RELISH: gently combine the avocados, tomatillos, onion, jalapeno, lime juice, and oil in a bowl, then season with salt and pepper.
To serve, ladle soup into bowls, then spoon at least one tablespoon of each garnish on the soup, laying them side-by-side as much as possible. And it’s totally okay to add more of any or all garnishes when your bowl of soup is halfway gone. That’s why you make so much of each garnish!