This fresh MARGARITA is like the VIP of margaritas—smooth, refined, and just the right amount of extra. With premium tequila, a splash of Cointreau and Grand Marnier, fresh lime, and a hint of simple syrup, it’s not just a drink; it’s an experience. One sip, and you'll feel like you've just traded in Taco Tuesday for a first-class fiesta!
Let's Groove!
🎶 Want the whole groove? Tap the Spotify logo or “Save on Spotify” for the full playlist.
Hi There, I'm Tracy!
As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!
Inspirations
In August of 2019, I made the big leap to Downtown Denver. I’d been living with my son just 3 minutes from his high school, but once he graduated, it was time to go! The 45-minute commute to downtown was exhausting (and that was on a good day!). Add snow, accidents, and people rushing around, and you get the perfect storm for a frustrating drive. So, I was beyond excited to move to a place where I could walk to work, skip the parking hassle, and dodge the morning traffic. Sure, winter meant some snow, but hey—I could catch the mall shuttle for part of the way. Plus, getting in those steps every day felt pretty great, even if I had to carry extra shoes. A bigger backpack solved that problem!
Then came March 2020… you know the story. COVID hit, and everything changed. My son took a deferment year, so it was just me, him, and our dog, Twilight, crammed into our small apartment. My job was booming, but I quickly shifted to working from home, just like everyone else. The upside? I had more time to plan meals. And what pairs perfectly with a delicious meal? A Cadillac margarita, of course!
I’d bartended years ago in Houston, and one of my regulars—a self-proclaimed margarita expert—told me I made the best margarita she’d ever had. I didn’t quite remember the recipe, but I knew I loved a good margarita. So, I decided to take matters into my own hands and perfect it at home. The key? Good tequila and fresh lime juice. But after squeezing limes by hand and cramping my fingers, I realized there had to be a better way. Enter the electric lime juicer. Best decision ever! Once I had the lime juice down, I knew I needed a little orange flavor, so I added Cointreau instead of orange juice. Then came the sweetness. Triple sec? Nope. I’m not a fan. So, I swapped it for simple syrup—easy to make, and no nasty acidic bite.
After a little trial and error, I finally nailed the recipe. It wasn’t just good—it was one of the best margaritas I’d ever had. I hope you agree!
Instruments
A trusty cocktail shaker
A cocktail stirring spoon to keep things smooth
Plenty of ice
Shot glass for that Grand Marnier finale
Essentials
Before you hit play and start mixing, gather your essentials:
Tequila — smooth and bold, like your favorite opening track.
Cointreau — bright and citrusy, keeps the energy up.
Grand Marnier — a mellow, warm note in the mix.
Fresh lime juice — crisp and zesty, no bottled beats here.
Simple syrup — just the right sweetness to balance the tune.
Salt for the rim — a little edge to keep things interesting.
Pro Tips and Riffs
Faq: Grub Answers and Insights
Crispy Panko Topped Tuna Noodle Casserole
- Total Time: 1 hour, 5 minutes
- Yield: 6 servings 1x
Description
Cozy and from-scratch, this tuna noodle casserole bakes tender egg noodles in a light, creamy Dijon-thyme sauce—no canned soup. Two cheeses melt through the pasta while a buttery panko–Gruyère topping turns crisp and golden with a pop of lemon zest. Weeknight-easy, crowd-pleasing comfort food.
Ingredients
Casserole
6 ounces wide egg noodles (about 2 cups dry noodles)
1 ½ tablespoons unsalted butter
1 tablespoon olive oil
3 large garlic cloves, minced
3 stalks celery, diced
3 tablespoons onion, diced
2 ½ tablespoons flour
1 ½ cup milk (I use skim)
¾ cup low-sodium chicken broth
¾ tablespoon cornstarch
¾ tablespoon Dijon mustard
¾ teaspoon garlic salt
½ teaspoon dried thyme
¼ teaspoon coarse ground pepper
1 cup shredded mixed cheddar cheese
¼ cup shredded Gruyere cheese
¼ cup sour cream
2 cans (5 oz each) of canned tuna
Panko Topping
1 tablespoon unsalted butter
2 tablespoons panko
2 tablespoons shredded Gruyere cheese
½ tablespoon lemon zest
Instructions
- Cook the egg noodles in salted water until al dente, about 7-8 minutes. Reserve ½ cup of pasta water for thinning the sauce later, if needed. Drain and set aside.
- Meanwhile, melt 1 tablespoon of butter over medium heat in a nonstick skillet. Add panko and stir to coat. Continue cooking until the crumbs become golden brown. In a small bowl, combine Panko breadcrumbs, Gruyere cheese, and lemon zest. Mix until evenly combined.
- Preheat oven to 350 degrees F. Lightly spray an 8x8 pan with nonstick cooking spray.
- Melt butter with olive oil in a large skillet or Dutch over medium heat (something that can fit all ingredients). Add the onions and celery, and sauté for 5 minutes. Add garlic and sauté for 30 seconds or until fragrant.
- Push the onion, celery and garlic to the edge of the pan. Whisk in flour and cook, while stirring for 2 minutes (it will be lumpy). Cooking the flour helps to get rid of the raw, starchy flavor. Slowly whisk in milk and ½ cup chicken broth. Whisk cornstarch with remaining ¼ cup chicken broth and add to skillet followed by Dijon, salt, pepper, and thyme.
- Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in ½ cup cheddar and Gruyere cheese until melted. Whisk in sour cream until blended.
- Add the tuna and stir until well combined. Gently fold in the noodles until everything is evenly mixed. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it. Transfer the mixture to the prepared baking dish, then sprinkle with ½ cup of cheddar cheese and the panko for extra crunch.
- Cover with foil and bake at 350 degrees for 30 minutes, uncover and bake an additional 10-15 minutes or until hot and bubbly and the cheese is melted; serve piping hot. Optionally, broil for 2-3 minutes to brown the crust on top.
Notes
Undercook the noodles by 1–2 minutes; they’ll finish in the oven and stay tender, not mushy.
Season the sauce before adding tuna/noodles. Taste for salt/pepper/Dijon while it’s still in the pan. (Add salt to cheese and tuna quickly—start modestly, adjust as needed.)
Toast the panko in butter, then let it cool for 2–3 minutes before mixing it with Gruyère and lemon zest—this keeps the topping light and crisp.
Fold don’t stir. Add tuna last and gently fold to keep nice flakes. Albacore = bigger chunks; chunk light = milder flavor. Drain well.
Pan size matters: 8×8 or 9×9 = creamier, deeper casserole; 9×13 = thinner layer, bakes quicker. If browning too fast, tent with foil.
Loosen if needed: Reserve ½ cup pasta water; add a splash when mixing if the sauce tightens.
Optional veggies: ½–1 cup peas (thawed), sautéed mushrooms, or blanched broccoli florets fold in beautifully.
Make-ahead: Assemble without the panko topping, cover, and refrigerate up to 24 hours. Add topping just before baking; add 5–10 minutes to bake time.
Reheat: 325°F, covered, 15 minutes; uncover 5 minutes to re-crisp. Add a spoonful of milk or broth to keep it creamy.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Stove Top, Baked
- Cuisine: American
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