Join Us for Dishing with Di-Anna.

Di-Anna Arias, of Don Strange of Texas, has a monthly segment on Daytime where she shares her favorite recipes.

Summer Dip Spreads


  • 2x 5.2 ounce packages Boursin Cheese ((softened) any flavor variety, I used Basil & Chive)

  • 1 pint grape tomatoes (chopped)

  • 1 cup mozzarella (chopped)

  • 1/3 cup basil (chiffonade cut (see notes))

  • 2 tbsp feta (crumbled (optional))

  • 2 tbsp olive oil

  • 2 tbsp balsamic glaze

  • 1/4 tsp black pepper (more or less to taste)

  • 1/4 tsp sea salt (more or less to taste)


  • In the bottom of your serving dish, spread the softened Boursin cheese evenly to make your bottom layer.
  • In a small mixing bowl, stir together your chopped tomatoes (patted dry to remove excess moisture) and chopped mozzarella. Layer the mixture on top of the Boursin cheese in your serving dish.
  • Add fresh basil (chopped or chiffonade cut) on top. Sprinkle with crumbled feta cheese (optional).
  • Drizzle olive oil and balsamic glaze on top.
  • Sprinkle sea salt and freshly ground black pepper evenly over top.
  • Serve with crostini or toasted baguette slices.

**How to Chiffonade Basil: To chiffonade your basil (or any other herb), simply stack several basil leaves together, roll it tightly and using sharp knife, cut thin slivers of basil.


  • 2 pounds beets, trimmed
  • 2 2/3 small garlic cloves, minced
  • 1 1/3 cups plain Greek yogurt
  • 4 tablespoons extra virgin olive oil
  • 1 1/3 tablespoons pure maple syrup
  • 2 2/3 tablespoons lemon juice
  • 2 2/3 tablespoons za’atar


  • Cook beets in salted water.
  • Remove skin. Cut beets into wedges and transfer to food processor.
  • Add the garlic and yogurt and pulse until blended.
  • Add the olive oil, maple syrup, lemon juice and and za’atar and puree.
  • Season with salt.

Key Lime Pie








Pre-heat over to 350 degrees.

Make the crust: use a food processor to pulse the graham crackers, pour in a bowl and add the sugar. Add in melted butter and stir until combined. The mixture will be thick, coarse and sandy. Pat down the crumbs into the bottom and up the sides to make a crust. Pre-bake for 8 minutes. Remove from the oven and leave the oven on.

Make the filling: whisk the sweetened condensed milk, lime juice and egg yolks together or use an electric mixer. Whisk in the lime zest. Pour into warm crust. Bake the pie for 18-20 minutes or until only “slightly” jiggly in the center. You want it almost set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour before serving. Garnish as desired.


Strawberry Basil Spritzer

  • 1 oz strawberry syrup*
  • 2 oz sparkling water (can be strawberry)
  • Minced fresh basil leaf
  • Fresh Strawberry for garnish

Optional: Add sparkling wine and a strawberry popsicle to garnish

*Syrup: Blend fresh strawberries (1 pound) in a blender and strain the liquid through a sieve, pushing the juice through them with a spatula. Pour the juice in a measuring cup and add liquid to reach 1 cup. Pour into a small saucepan and add the sugar (1 cup), lemon juice (1/2 lemon) and 1/2 cup basil leaves. Cook over low heat for 5 minutes, remove and let it cool. Strain again.

Shrimp Salad

  • 1 pound shrimp, cooked and cooled
  • 1 cup chopped celery
  • 1 1/2 tablespoon fresh dill
  • 1 lemon
  • 1/2 red onion
  • 1 teaspoon Dijon mustard
  • 2 tsp lemon juice
  • 1/2 cup – 3/4 cup mayonnaise (Duke’s)
  • White pepper and salt to taste
  • Dash of Tabasco


Chocolate Banana Nut Bread

Makes one 9 x 5 loaf

  • Nonstick Vegetable Oil Spray
  • 1 ½ cups All-Purpose Flour
  • 1 ¼ teaspoons Baking Soda
  • ¾ teaspoon Kosher Salt
  • 1 cup Packed Dark Brown Sugar
  • 1/3 cup Mascarpone
  • ¼ cup Unsalted Butter at room temperature
  • 2 Large Eggs
  • 4 Very Ripe Bananas (mashed)
  • ½ cup Semisweet Chocolate
  • ½ cup Walnuts (chopped, optional)


Preheat the oven to 350°F. Spray a 9 inch by 5-inch loaf pan with cooking oil spray. Set aside.

Combine the butter, brown sugar, and mascarpone in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture looks light and fluffy. Add one egg at a time, beating well each time.

In a small bowl, sift together the flour, baking powder and salt. With the mixer running on its lowest speed, add the flour mixture to the bowl little by little, until just combined.

Add the bananas to the mixture and mix well on medium speed. Add the walnuts and chocolate chips to the batter and mix by hand until just combined. Pour the batter into the prepared loaf pan and spread with a spatula to even it out.

Slide the pan into the preheated oven and cook for about 55-65 minutes. The bread is done when a toothpick inserted in the center comes out clean. Let cool before slicing and serving.

Adapted from Bon Appetit

Bananas Foster

  • 1/3 cup firmly packed light-brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (1/2 stick) unsalted butter
  • ½ cup crème de banana or other banana-flavored liqueur
  • ½ cup dark rum
  • 4 bananas, peeled and cut into ½-inch slices


Make the Bananas Foster. In a small bowl, combine brown sugar and cinnamon with a fork; set aside. Melt butter in a heavy-bottomed 12-inch skillet over medium heat. Add cinnamon-sugar mixture, stirring until sugar dissolves. Add the banana liqueur and ¼ cup of the rum. Cook, stirring, until syrupy and thickened, about 5 minutes. Add the banana slices and lightly coat with the syrup. Add the remaining rum. Quickly swirl the pan, tilting it toward the flame, to ignite rum. (If you are using an electric stove, light the rum with a long match.) Swirl the pan, basting bananas with the sauce, until flame subsides. Remove pan from heat, set aside, and keep warm.

Banana Nut Bread Old Fashioned

  • 2 oz bourbon
  • 1/2 oz banana liqueur
  • 1/4 oz maple syrup
  • 2 dashes Angostura bitters
  • Orange peel, for garnish
  • Maraschino cherry, for garnish
  • Crushed walnuts, for rimming (optional)


1. If desired, rim a rocks glass with crushed walnuts by dipping the rim in maple syrup, then rolling it in crushed walnuts until coated.

2. In a mixing glass, combine bourbon, banana liqueur, maple syrup, and Angostura bitters.

3. Fill the mixing glass with ice and stir well until chilled.

4. Strain the cocktail into the prepared rocks glass over a large ice cube.

5. Express the oils from an orange peel over the drink by holding it over the glass and gently squeezing the peel to release the oils, then drop the peel into the glass.

6. Garnish with a maraschino cherry.

7. Serve and enjoy your Banana Nut Bread Old Fashioned!

Shrimp & Grits

Don Strange Compound Butter

  • 3.5 oz garlic, chopped
  • 3.5 oz shallots, chopped
  • 1 oz rosemary, stemmed and leaves chopped
  • 5 oz Worcestershire sauce
  • 1/2 bottle Abita Amber Beer
  • 1/2 cup curly parsley, stemmed and leaves chopped
  • 1 tablespoon Creole seasoning
  • The juice of one lemon
  • 1-pound unsalted butter

Don Strange Cheese Grits

  • 2 cups whole milk
  • 2 cups half-and-half
  • 1/4 pound (1 stick) unsalted butter, cut into small dice
  • 1 cup quick-cooking grits
  • Kosher salt to taste
  • 1/4 cup whipping cream
  • 1 cup (4 ounces) shredded Monterey Jack cheese*
  • 1 cup (4 ounces) grated Parmesan cheese*


Combine the milk, half-and-half, and butter in a heavy-bottomed 3-quart saucepan over medium heat. Bring to a boil, then stir in the grits. Cook, stirring, until grits begin to thicken, about 5 minutes. Add salt and whipping cream. Cook, stirring, just until the cream is heated and the grits are still soft and creamy. Remove from heat and add the cheeses, stirring until all the cheese is melted. Serve hot.

*To vary this recipe, substitute 2 cups shredded Cheddar cheese (for Cheddar Grits) or 2 cups Gorgonzola cheese (Blue Cheese Grits) for the Monterey Jack and Parmesan Grits.

Buñuelos are Crispy Tortilla Fritters

Author: Melissa Guerra


  • 6–7 cups all-purpose flour (1kg)
  • 1 tbsp. salt (12g)
  • 2 tsp. baking powder (8g)
  • 1 1/2 cups vegetable shortening (250g)
  • Approximately 2 cups warm water (480ml)
  • Vegetable oil for frying
  • 2 cups sugar (400g)
  • 1 tbsp. freshly ground cinnamon (6g)


Combine the flour, salt, baking powder and shortening in a large bowl. Add the water a little at a time until you have a smooth though. Knead the dough for a minute or two until elastic. Form the dough into 18-24 equal sized patties. Return the patties to the mixing bowl and allow to rest covered with a damp towel for two hours or overnight.

Roll out the patties in to large 8” (20cm) circles.

Heat the vegetable oil in a large skillet until it reaches 330F/165C.

Fry each rolled out piece of dough one at a time in the hot vegetable oil about 30 seconds on each side until golden crispy. Removed from hot vegetable oil and drain on paper towels.

Continue until all the buñuelos are fried.

Combine the sugar and cinnamon in a large heat proof pan. Pass the buñuelos through the cinnamon sugar mixture one at a time until each one as well coated. The buñuelos will stay crisp for several days if stored in an airtight container or Ziploc bag.

Holiday Dishes using Chutney Chops

Apple and Pear Chutney


  • 5 fresh pears finely chopped, bartlett or bosc works well
  • 2 green apples finely chopped
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 cup raisins thompson or golden
  • 1 ¼ cup brown sugar
  • 1 cup apple cider vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh ginger root grated or minced
  • 2 teaspoons yellow mustard seeds
  • 2 teaspoons salt
  • 1 teaspoon ground nutmeg


  1. In a large pot over medium heat, add all of the above ingredients. Mix well.
  2. Once the mixture comes to simmer, cover the pot with a lid and reduce the heat to medium-low.
  3. Let the chutney simmer for 1 hour, or until the ingredients have softened, reduced considerably and there is thick, smooth, gel-like consistency to the chutney overall.

Cranberry Apple Chutney


  • 4 cups chopped & peeled apples
  • 1 cup chopped onion
  • 4 teaspoons minced fresh ginger
  • ½ teaspoon whole peppercorns
  • 1 cup sugar
  • ½ cup cider vinegar
  • 1 cup fresh cranberries (can use frozen) 


Combine all ingredients except cranberries in medium saucepan. Bring to boil then reduce heat to a low boil and cook for 30-35 minutes, stirring occasionally. Add cranberries and cook for another 10 minutes or until most of the liquid is absorbed. 

National Chili Day

Beef Chili


  • 3 tbsp vegetable oil
  • 2 cups chopped yellow onions
  • 3 pounds angus ground beef
  •  1/4 cup chopped fresh garlic
  •  1/2 cup ground ancho chile pepper
  • 2 tbsp ground cumin
  • 2 tbsp granulated garlic
  • 2 tbsp paprika
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp dried oregano
  • 1 (28-ounce) can of crushed tomatoes
  • 2 cups of chicken broth
  • 2 cups of beef broth
  • 1 cup tomato paste


Optional toppings: Shredded cheese, Fritos, Green Onions, Sour Cream, etc.


  1. Heat a large stockpot over medium/high heat.
  2. Add ground beef, yellow onion, and chopped garlic. Sautee for 10 minutes or until beef is fully browned.
  3. Add ground ancho chile pepper, cumin, granulated garlic, salt, pepper, oregano. Stir until well combined.
  4. Add the chicken and beef broths, crushed tomatoes, and tomato paste. Stir well.
  5. Bring beef chili to a boil and then reduce heat to low and let simmer for 20 minutes or until thick.

National Grilled Cheese Day

Texas Goat Cheese and Strawberry Jam Grilled Cheese Sandwich


  • 2 slices of bread (your favorite)
  • 1 oz Butter, room temperature
  • 2 oz Texas goat cheese (like Mozzarella Company), room temperature
  • 2 oz Strawberry jam (you can use apricot or fig)
  • 2 slices of candied bacon (or cooked bacon)

Butter the bread on one side each piece. On the other sides of the bread spread the goat cheese on one piece and the jam on the other piece. Place the bacon on top of the goat cheese and close the sandwich. Cook in a skillet or on a griddle on medium approximately 3 minutes each side until lightly brown on each side.

Mother’s Day

Mother’s Day Scones


  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 8 tablespoons unsalted butter, frozen
  • ½ cup raisins (or add chocolate chips, dried cranberries, nuts, cheddar cheese, crumbled bacon, lemon, or orange zest)
  • ½ cup sour cream
  • 1 large egg
  • 1 teaspoon sugar

Preheat oven to 400 degrees. Line a baking tray with parchment paper.

Mix flour, sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a grater. Use your fingers to work in butter until mixture resembles coarse crumbles, then toss in raisins or your favorite add-in. Whisk sour cream and egg together in small bowl until combined. Stir in sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape the dough into a ball. Place the dough on a lightly floured surface and pat into a 7–8-inch circle, about ¾ thick. Sprinkle with the remaining sugar, use a sharp knife to cut into 8 equal triangles: place on the prepared baking tray, about 1 inch apart. Bake scones in the preheated oven until golden, about 15 minutes. Cool for 5 minutes; serve warm or at room temperature. Recipe adapted from Allrecipes.  



“The Royal Treatment” Blackberry Mimosa


  • ½ cup simple syrup
  • 10 blackberries
  • Favorite sparkling wine
  • Garnish – whole blackberry, fresh thyme, sugar rim

Dip each glass into a shallow plate filled with ¼ inch water, then dip in a plate filled with baking sugar. Add 1 – 2 tablespoons muddled simple syrup & blackberries to the champagne glass, top with very cold sparkling wine and garnish.

Father’s Day

Bourbon Pecan Pie


  •  3 eggs
  • 1 cup light corn syrup 
  • 1 cup sugar 
  • 2 tablespoons butter, melted and slightly cooled 
  • 1 teaspoon vanilla extract 
  • 2 tablespoons bourbon whiskey 
  • 1 ½ cups coarsely chopped pecans 
  • 1 prepared pie crust, (unbaked) 


  • Preheat oven to 350 degrees F.
  • Line a 9-inch pie dish with the prepared pie crust and place the pie dish in the freezer while preparing the filling.
  • Lightly whisk eggs in a medium mixing bowl. Using a spoon, mix in corn syrup, sugar, butter, vanilla, and bourbon and mix until well combined. Stir in pecans. Remove pie dish from the freezer and pour filling into the prepared pie crust.
  • Bake on center rack of oven for 60 to 65 minutes until center seems set. Allow to cool before serving.
  • Serve with vanilla ice cream.

Servings: 8

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes


Cilantro Mint Sauce


  •  2 teaspoons minced ginger 
  • ¼ cup packed fresh mint leaves 
  • ¼ cup packed fresh cilantro leaves 
  • 1 tablespoon honey 
  • ¼ cup rice wine vinegar
  • ½ cup avocado oil 
  • Salt and pepper to taste 

 In a food processor fitted with a metal blade, combine the ginger, mint, cilantro, honey, vinegar, oil, salt and pepper and process until completely blended and smooth. 

Served with grilled beef, lamb or chicken. 

Agua Frescas

Horchata Recipe

Makes 12 cups


  • 1 cup uncooked white rice
  • 2 cinnamon sticks
  • 1 – 12 oz. can evaporated milk
  • 1 – 12 oz. can condensed milk
  • 8 cups of warm water divided
  • Sugar to taste
  • Ground cinnamon to garnish (optional)
  • 1/2 teaspoon vanilla (optional)


  1. Wash and drain the rice. Place the rice, cinnamon sticks and 4 cups of water into a bowl. Cover the bowl and refrigerate overnight (preferably) or a minimum of 4 hours.
  2. Once you’re ready to blend the rice, remove most of the cinnamon sticks but it’s okay to leave small pieces with the rice.
  3. Blend the rice in two separate batches by adding 1/2 of the rice & water with some of the cinnamon stick left behind. Puree until it’s very smooth and it forms a paste like texture. About 4 minutes long.
  4. Using a very fine strainer (or some cheese cloth) pour the blended mixture over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.
  5. Repeat this process for the rest of the rice, water & cinnamon mixture.
  6. Stir in the milks, vanilla (optional), and 4 cups of water. Stir well.
  7. Taste and add more sugar or water if needed.
  8. Chill and stir before serving over ice.
  9. Garnish with ground cinnamon and cinnamon sticks (optional)


Cucumber Mint Lime Recipe

Makes 12 cups


  • 6 whole Cucumbers, Peeled And Chopped
  • 36 whole Mint Leaves
  • 3 whole Lime, Juiced
  • 3 quarts Cold Water, Divided
  • ⅜ cups Sugar, To Taste
  • Extra Cucumber, Mint Leaves, And Lime Wedge, For Garnish


  1. Add the chopped cucumber, mint leaves, lime juice, and 2 cups of the water to a blender. Blend until mostly smooth. Allow mixture to rest for at least 5 minutes, and up to 30 minutes.
  2. Strain mixture through a fine mesh strainer. Combine the strained juice with the remaining 2 cups of water. Sweeten to taste.
  3. Serve in a tall glass with ice, sliced cucumber, and mint leaves. Add a lime wedge to edge of glass.