The Best, Fool-Proof Way to Cook Bacon (No Grease Splatter Involved)

Let’s be real—bacon is perfect. But standing over a skillet dodging grease splatter while your house starts to smell like a roadside diner? Not so much.

Enter: the oven.

Oven-baking bacon is the easiest, cleanest, and most fool-proof way to get crispy, evenly cooked slices every single time. Whether you're working with classic strips of Nueske's applewood-smoked bacon (a forever favorite) or indulging in a seasonal HEB specialty (shoutout to Churro Cinnamon Sugar and Jalapeño!), this method works every time.

Here’s how to do it:

1. Preheat your oven to 425°F.
   This higher temp gives you that just-right crisp without drying it out.

2. Line a rimmed baking sheet with parchment paper or aluminum foil—whichever level of cleanup you're comfortable with.

3. Lay your bacon strips across the sheet, letting them overlap slightly if needed. This lets you cook a full package at once without needing a second pan.

4. Bake for 15 minutes, then carefully flip each slice.

5. Return to the oven for 5 more minutes, keeping a close eye—you want crispy, not incinerated.

6. Remove and drain on paper towels if you want to blot excess grease.

And just like that, you’ve got perfectly cooked bacon—no splatter, no babysitting, and no scrubbing your stovetop.

Wild Blueberry Croissant Casserole

This baked croissant casserole is the perfect balance of buttery, custardy, and just-sweet-enough. It's built on a base of day-old croissants (yes, that giant Costco clamshell finally has its purpose) and studded with Wyman’s Wild Blueberries—tiny, tart, and deeply flavorful. Their taste reminds me of the wild huckleberries I foraged as a kid in Wyoming.

Whether you're hosting brunch or just want something nostalgic and satisfying, this one hits every note.

Ingredients

• 7–8 croissants, preferably a bit dried out or a day old

• 2 cups Wyman’s Wild Blueberries (frozen is fine—no need to thaw)

• 5 large eggs

• 1¾ cups whole milk

• ½ cup heavy cream

• ½ cup granulated sugar

• 1 tablespoon vanilla extract

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• Powdered sugar, for serving

Instructions

1. Preheat your oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish.

2. Tear the croissants into large chunks and spread them evenly in the dish.

3. Scatter the wild blueberries over the croissants, tucking some into the crevices.

4. In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined.

5. Pour the custard mixture evenly over the croissants and berries. Gently press down so everything gets soaked.

6. Let it sit for at least 15–20 minutes to absorb (or cover and refrigerate overnight for a make-ahead version).

7. Bake for 40–45 minutes, or until the custard is set and the top is golden brown.

8. Cool slightly, dust with powdered sugar, and serve warm.

Tip: Serve with a dollop of whipped cream or a drizzle of maple syrup if you're feeling extra.

Tips for Creating an Elevated, Intimate Ambiance

Let Nature Set the Tone
Incorporate elements from your local environment—fragrant rosemary sprigs, blooming jasmine, or clusters of hardy succulents. These not only add texture and scent but also ground the experience in a sense of place (especially lovely in Austin).

1. Layer Lighting for Warmth
   Use soft string lights, candles, or lanterns to create a cozy, golden glow. Lighting should feel inviting and flattering—never harsh.

2. Mix Rustic with Refined
   Earthenware dishes and ceramic serveware lend a grounded, tactile feel that pairs beautifully with modern glassware or sleek flatware. It’s the balance of raw and polished that feels intentional and chic.

3. Set the Mood with Sound
   A thoughtful playlist playing in the background (vinyl if you’ve got it!) should feel like an extension of the space—never overpowering, just present enough to guide the vibe.

4. Let the Menu Match the Mood
   Consider easy yet impactful dishes:

   • A juicy smoked chicken with a crisp salad and a signature cocktail.

   • Or go regional with grilled skirt steak, blue corn tortillas, and tomatillo salsa for a Texas-style twist.

5. Use Fragrance as Decor
   Fresh herbs and blossoms do double duty—gorgeous and aromatic. Scatter rosemary on the table, tuck jasmine into a napkin ring, or float herbs in water pitchers.

6. Keep It Comfortable
   Ambiance isn’t just what you see—offer cozy seating, layered textiles, and an environment where people can relax and linger. Elegance isn’t about price tags, it’s about intention.

7. Design with All Five Senses in Mind

   • Sight: Beautiful tableware, candlelight, natural textures.

   • Sound: Music or nature sounds.

   • Smell: Herbs, flowers, food.

   • Taste: A menu that delights.

   • Touch: Textures from linens, pottery, and even the warmth of shared dishes.

Ginger Peach Margarita with Carbonero Tequila

This margarita leans a little unconventional—with sweet peach and spicy ginger in the mix—but the balance is just right. The warmth of the ginger cuts through the sweetness, and when paired with a smooth, quality spirit like Carbonero Tequila, it’s a refreshing twist that still feels classic.

Ingredients (makes 1 cocktail)

• 2 oz Carbonero Tequila

• 1 oz fresh lime juice (about 1 lime)

• ¾ oz ginger syrup*

• 1 oz peach purée or nectar

• ½ oz triple sec or Cointreau

• Optional: splash of sparkling water for a lighter finish

• Ice

• Tajín or salt for rim

• Garnish: lime wedge, peach slice, or a twist of candied ginger

Instructions

1. Rim your glass:
   Run a lime wedge around the edge of a rocks glass and dip into Tajín or salt. Fill with ice.

2. Shake it up:
   In a shaker filled with ice, combine Carbonero Tequila, lime juice, ginger syrup, peach purée, and triple sec. Shake vigorously for 15 seconds.

3. Pour & garnish:
   Strain into your prepared glass over fresh ice. Add a splash of sparkling water if desired. Garnish with a peach slice or candied ginger.

Ginger Syrup (makes ~½ cup)

In a small saucepan, combine:

• ½ cup water

• ½ cup sugar

• 2–3 inches fresh ginger, sliced

Simmer until sugar dissolves and the ginger flavor is strong (~10 minutes). Strain and cool.

Why Carbonero Tequila?

Crafted in Mexico and rooted in Austin, TX, Carbonero Tequila brings a clean, complex agave profile that balances perfectly with the spice of ginger and sweetness of peach.

Traeger Smoked Whole Chicken (Quick Roast in a Baking Dish)

This quicker take on Traeger smoked chicken delivers all the juicy, smoky goodness in a fraction of the time. Roasting the bird in a baking dish inside the smoker concentrates flavor and moisture—perfect for weeknights or meal prep without sacrificing that signature wood-fired taste.

Ingredients

• 1 whole chicken (4–5 lbs), giblets removed

• 2–3 tbsp olive oil or melted butter

• 2 tbsp kosher salt

• 1 tbsp cracked black pepper

• 1 tbsp garlic powder

• 1 tbsp smoked paprika

• 1 tsp onion powder

• 1 tsp dried thyme or rosemary (optional)

• Half a lemon and a few herb sprigs (for the cavity)

• Optional: chopped onions or carrots to line the dish

• Wood pellets: apple, cherry, or hickory

Instructions

1. Preheat the Smoker

Set your Traeger or pellet smoker to 375°F and let it preheat for 15 minutes with the lid closed.

2. Prep the Chicken

Pat the chicken dry with paper towels. Tuck the wings under and tie the legs with kitchen twine. Rub the entire bird with olive oil or melted butter.

3. Season Well

Mix together salt, pepper, garlic powder, paprika, onion powder, and herbs. Generously season the outside and inside of the chicken. Stuff the cavity with lemon and herbs for added moisture and flavor.

4. Arrange in Baking Dish

Place the chicken breast-side up in a cast iron skillet, Dutch oven, or baking dish. Optionally, add chopped onions or carrots underneath to flavor the juices.

5. Roast in the Smoker

Place the baking dish directly on the smoker grates. Cook uncovered for 45–60 minutes, or until the thickest part of the breast reads 165°F and thighs reach 175°F.

6. Rest & Serve

Let the chicken rest for at least 10 minutes before carving. Spoon over any pan juices and serve.

Tips for Best Results

• Use a meat thermometer—don’t guess.

• A shallow dish encourages better browning and smoke penetration.

• Add veggies to the bottom for built-in sides and extra flavor.

Massaged Kale Salad with Honeycrisp Apples, Herbed Feta & Spicy Pecans

Ingredients

For the Salad

• 1-2 bunches lacinato (dinosaur) kale, stems removed, leaves thinly sliced

• 1 Honeycrisp apple, thinly sliced

• ½ cup herbed feta cheese, crumbled (store-bought or homemade)

• ½ cup spicy candied pecans (see below or use store-bought)

• Optional: Grilled chicken breast or salmon fillet, sliced

For the Lemon Garlic Vinaigrette

Pro tip: I often use Tessemae’s Organic Lemon Garlic Dressing & Marinade because it cuts down on prep steps—and it’s seriously delicious.

• ¼ cup extra virgin olive oil

• 2 tbsp fresh lemon juice (about 1 lemon)

• 1 tsp lemon zest

• 1 small garlic clove, finely grated or minced

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup (optional, for balance)

• Pinch of kosher salt and freshly ground black pepper

For the Spicy Pecans (if making your own)

• 1 cup raw pecans

• 1 tbsp maple syrup or honey

• ½ tsp cayenne pepper

• ½ tsp smoked paprika

• Pinch of sea salt

Instructions

1. Make the Spicy Pecans

Preheat oven to 350°F (175°C). Toss pecans with maple syrup, cayenne, paprika, and salt. Spread on parchment-lined baking sheet and toast for 8–10 minutes, stirring once. Let cool completely.

2. Prepare the Kale

Place kale in a large bowl. Drizzle with a bit of olive oil and a pinch of salt. Massage with clean hands for 1–2 minutes, until kale is softened and darkened in color.

3. Make the Vinaigrette

In a small jar or bowl, whisk together olive oil, lemon juice, zest, garlic, mustard, honey (if using), salt, and pepper. Shake or stir until emulsified.

4. Assemble the Salad

Add sliced apples, crumbled herbed feta, and spicy pecans to the massaged kale. Drizzle with vinaigrette and toss gently to combine.

5. Add Protein (Optional)

Top with sliced grilled chicken or salmon for a more filling, protein-rich meal.

Tahini Chocolate Chip Cookies

Makes ~20 cookies

Ingredients

• ½ cup (1 stick) unsalted butter, room temperature

• ½ cup tahini (well-stirred)

• ½ cup brown sugar, packed

• ¼ cup white sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup + 2 tbsp all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon kosher salt (plus flaky salt for topping)

• 1 cup dark chocolate chunks or chips (70% cacao works beautifully)

• Optional: ½ cup chopped toasted walnuts or pistachios

Instructions

1. Cream the wet ingredients:
   In a stand mixer or with a hand mixer, cream the butter, tahini, brown sugar, and white sugar until light and fluffy (about 2–3 minutes).

2. Add egg & vanilla:
   Beat in the egg and vanilla extract until well combined.

3. Mix the dry ingredients:
   In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

4. Combine:
   Slowly add the dry ingredients to the wet until just combined—don’t overmix.

5. Fold in chocolate:
   Stir in the chocolate chunks (and nuts, if using) with a spatula.

6. Chill:
   Cover dough and refrigerate for at least 1 hour (ideally overnight for max flavor).

7. Bake:
   Preheat oven to 350°F (175°C). Scoop dough into 2-tablespoon mounds, roll lightly, and place on a parchment-lined baking sheet, spaced 2" apart.

8. Finish:
   Sprinkle with flaky sea salt. Bake for 10–12 minutes, until edges are golden but centers are soft.

9. Cool:
   Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Pro Tips:

• For extra gooey centers, slightly underbake.

• Use a good-quality tahini (like Soom or Seed + Mill) for best flavor.

• These freeze well—either as dough balls or baked cookies.