Artichoke-Lemon Tapenade

 

Earlier this week I dove into one of my new favorite cookbooks, Cold Canning, a treasure trove of recipes so inspiring I hope I have enough years to try them all! The first recipe that caught my eye was this vibrant Artichoke-Lemon Tapenade. It’s incredibly simple to whip up, bursting with bright, fresh flavors, and versatile enough to elevate any meal or occasion. Whether you’re hosting a gathering or looking for a quick flavor boost, this tapenade is a must-try.

Artichoke-Lemon Tapenade

 1½ c. pitted green olives

1 12-oz. jar of marinated artichoke hearts, drained

Finely grated zest and seeded juice of 1 large lemon

3 T. olive oil, preferably extra virgin

2 medium garlic cloves, peeled and halved lengthwise

Put all the ingredients in a food processor. Cover and pulse repeatedly, uncovering and rearranging ingredients with a rubber spatula as necessary, until the mixture has the consistency of a coarse, slushy relish.

Transfer to two clean ½ pint jars or other containers, leaving about ½ inch headspace in each. Cover or seal, then refrigerate or freeze. 

 For a layered and sophisticated heat, add 1 stemmed pickled Calabrian chili.

 The artichoke tapenade can be used as:

A spread on crackers or toasted bread.

A topping for pizzas or flatbreads.

A filling for omelets or sandwiches.

A dip for vegetables or pita chips.

A flavor enhancer in pasta or grain salads.

 This tapenade is a game-changer—its bright lemony notes, savory olives, and tender artichokes create a perfect harmony of flavors. The optional Calabrian chili adds a subtle, sophisticated heat that elevates it further. I’m already excited to experiment with more recipes from Cold Canning. Stay tuned for my next culinary adventure!

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Slow Cooker Enchilada Casserole – Affordable, Flavorful, and Effortless

 

Craving the bold, vibrant flavors of Mexican food but tired of the high cost of takeout? I feel you! As a die-hard Mexican food lover, I used to order in monthly, savoring every bite of enchiladas and tacos. But dining out alone isn’t my thing, and with friends who don’t share my passion for spicy, south-of-the-border cuisine, I relied on delivery—until the prices started pinching my wallet. Lately, I’ve been on a mission to recreate those beloved flavors at home, focusing on recipes that are affordable, healthy, and don’t skimp on taste. Enter my new favorite: Slow Cooker Enchilada Casserole. This dish is simple to prep, budget-friendly, and bursting with the Mexican flavors I crave. Plus, it’s made in the slow cooker, so you can set it and forget it while you go about your day. With autumn around the corner, this hearty, satisfying casserole is perfect for cozy nights and meal prep. Trust me, you’ll want to add this to your slow cooker rotation!

Slow Cooker Enchilada Casserole

 1½ lbs. lean ground beef

1 T. chili powder

1 t. ground cumin

1 t. smoked paprika (or regular paprika)

1 t. garlic powder

1 t. onion powder

1 t. dried oregano

½ t. kosher salt

½ t. freshly ground black pepper

1 15.5-oz. can pinto beans, drained and rinsed

1 10-oz. can red enchilada sauce

1 10-oz. can green enchilada sauce

1 4-oz. can fire-roasted green chilies

1 white onion, diced

10 6-inch corn tortillas, cut into wedges

2 c. shredded Mexican cheese

Optional garnishes: cilantro, pico de gallo, chopped black olives, diced scallions, sour cream

In a large skillet over medium-high heat, cook the ground beef until browned, about 7 minutes; drain. Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.

 Transfer the seasoned beef to a 4-quart slow cooker (FOUR QUART!!!). Add the pinto beans, red and green enchilada sauces, green chilies, and diced onion. Stir to combine.

 Cover and cook on Low for 3 to 4 hours, letting the flavors meld.

 Stir in half of the tortilla wedges and half of the shredded cheese. Top with the remaining tortillas and cheese. Cover and cook on High for an additional 30 minutes, until the cheese is melted and bubbly.

 Scoop into bowls and garnish with your favorites—cilantro, pico de gallo, black olives, scallions, or a dollop of sour cream.

This casserole reheats beautifully, making it perfect for lunches or dinners throughout the week.

 Freezer Option: Assemble the ingredients in a freezer-safe bag (minus tortillas and cheese) for a make-ahead meal. Thaw, cook, and add tortillas and cheese as directed.

Give this a try and let me know how it turns out! Got other slow Mexican cooker recipes you love? Drop them in the comments—I’m always on the hunt for new ideas to keep my Mexican food obsession alive.

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Slow Cooker Smothered Pork Chops with Baby Potatoes

I have officially entered “autumn mode.” It happens every August, don’t ask me why. I’m at the point where I am sick of the deck garden, my harvest wasn’t as large as I had anticipated, I’m tired of fertilizing every week, watering every day, and while I’m not all that eager for cold weather, I am ready to open the windows and let in some fresh air. I’m also ready to head toward the slow cooker and comfort food, and nothing says comfort food like a plate of tender, juicy pork chops, smothered in a rich, creamy mushroom sauce, paired with melt-in-your-mouth baby potatoes. This slow cooker recipe is a lifesaver for busy weeknights or cozy weekends when you want a hearty meal with minimal effort. The combination of savory pork, earthy mushrooms, and flavorful gravy makes this dish a family favorite. Plus, the slow cooker does all the heavy lifting, leaving you with a delicious dinner and a kitchen that smells amazing!

Slow Cooker Smothered Pork Chops with Baby Potatoes

4 large bone-in rib pork chops
1 8-oz. pkg. sliced mushrooms (baby bellas recommended)
1 yellow onion, sliced
1 1-oz. envelope ranch dressing mix
½ t. garlic powder
½ t. freshly ground black pepper

Pinch smoked paprika
1 1-oz. envelope pork gravy mix
1 10.5-oz can cream of mushroom soup
½ c. water
1 lb. Melissa’s Baby Dutch Yellow Potatoes (or as many as desired)
 
Scatter the sliced mushrooms and onions evenly across the bottom of a 6-quart slow cooker.

Pat the pork chops dry with paper towels. Sprinkle both sides generously with the ranch dressing mix, garlic powder, and black pepper.

Place the pork chops on top of the mushrooms and onions in the slow cooker.

In a medium bowl, whisk together the cream of mushroom soup, pork gravy mix, and ½ cup water until smooth. Pour the mixture over the pork chops.

Cover and cook on low for 6-8 hours or high for 3-4 hours. Check for doneness after 4 hours on low or 3 hours on high; pork chops should be tender and reach an internal temperature of 145°F.

About 30 minutes before serving, add the baby potatoes to the slow cooker, nestling them into the sauce.

Carefully remove the pork chops and potatoes to a serving platter. Spoon the creamy mushroom sauce over the pork chops and potatoes. Garnish with fresh parsley if desired, and enjoy! 

Serves 4

Leftovers can be refrigerated for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

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Cold Canning by Bruce Weinstein and Mark Scarbrough, Reviewed

I’ve been a huge fan of Bruce Weinstein and Mark Scarbrough’s cookbooks for years, their well-worn pages lining my kitchen shelves, but Cold Canning has stolen my heart as their best work yet. As someone who’s never tuned into their QVC stardom, I know them for their foolproof recipes, and this book delivers in spades. It’s completely changed how I preserve summer’s bounty, swapping the sweaty, steamy nightmare of hot-water canning for a brilliant cold canning method that’s easy, safe, and perfect for my small-batch experiments. No more standing over a boiling pot while my air conditioner begs for mercy—this book has been a lifesaver during those humid summer days.

With a whopping 425 recipes, Cold Canning is a treasure trove of creativity. Number two son, Andrew and I nearly came to blows flipping through it, arguing over who needed it more (we ended up buying a second copy to keep the peace). I expected the usual jams and pickles, but this book goes so much further—think coffee jelly (a dream for this coffee lover), bacon jam that made my jaw drop, and parsley-pumpkin seed chutney that I never knew I needed. There’s kimchi and sauerkraut for my son, homemade harissa and gochujang for me, and even quirky gems like orange brandy syrup that I’m tempted to hoard instead of gifting. 

What I love most is how approachable it all feels. The instructions are clear, the photos are gorgeous, and the recipes use less sugar and salt, so I feel good about what I’m making. Sure, the authors suggest sterilizing jars in hot water (not the dishwasher), but it’s a small price to pay for the vibrant flavors you get to tuck away in your fridge or freezer for months—sometimes years! From medjool date steak sauce to onion-bourbon jam that turned my head so rapidly as to have mimicked a scene from "The Exorcist," every recipe sparks joy and inspiration.This book isn’t just a cookbook; it’s a love letter to preserving food in a way that’s fun, frugal, and totally doable. Whether you’re a canning newbie or a seasoned pro, this book will have you dreaming up new ways to savor summer all year long. I can’t recommend it enough—it’s staying front and center in my kitchen, and I’m already planning jars to (maybe) share as gifts.

You can order your copy here.

 Disclaimer: I received a complimentary copy of this book from Voracious Publishers by way of Melissa’s Produce in exchange for my honest review.

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Sailor Jack Spice Cups: A Maritime Treat with a Spicy Twist

 

I’m a sucker for foods with quirky names, think Murphy’s in a Clogher Valley Mist, Dublin Lawyer, Welsh Rabbit, or Joe Froggers. So, when I stumbled across Sailor Jack Spice Cups, I was hooked before I even tasted them. These muffins, a Pacific Northwest gem tied to coastal and boating communities, are dense, moist, and bursting with bold spices. Their maritime roots are murky, but their durability and portability made them a sailor’s favorite for long voyages. 

 As a spice cake and raisin enthusiast, I knew these would be right up my alley. I halved the recipe to test it out, decision I quickly regretted because they were that good! Packed with cinnamon, cloves, nutmeg, and a hint of white pepper, these spice cups are rich, flavorful, and perfect with a sweet glaze. Here’s the recipe for you to try, and, trust me, you won’t want to halve it!Sailor Jack Spice Cups

½ c. (1 stick) unsalted butter, room temperature
1 c. dark brown sugar
2 large eggs
½ c. sour cream, not low fat
½ c. buttermilk
½ c. molasses
¼ c. dark cocoa powder
1 t. baking powder
½ t. baking soda
1 t. kosher salt
2 T. ground cinnamon
1 T. ground cloves
½ t. freshly ground nutmeg
2 t. ground allspice
1 t. ground ginger
¼–½ t. ground white pepper
2 c. flour
1 c. hot water
1½ c. golden raisins

Glaze
4 c. powdered sugar
2 t. vanilla extract
¼–⅓ cup water

Preheat oven to 350°F. Spray muffin tins with Baker’s Joy. 

In a large bowl, cream butter and brown sugar until smooth. Add eggs, sour cream, buttermilk, and molasses; mix well. 

Add cocoa powder, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, allspice, ginger, white pepper, and flour. Mix until just combined, scraping down the bowl to ensure everything is incorporated.

Add hot water and mix until the batter is smooth. Fold in raisins. 

For regular muffins, use a ⅓-cup measure to fill tins. For large muffins, use a ⅔-cup measure. 

Bake regular muffins for 20–25 minutes or large muffins for 25–30 minutes, until a toothpick inserted comes out clean or the tops spring back when lightly pressed. Avoid overbaking to keep them moist. 

Remove muffins from tins and cool on a wire rack for 15 minutes. 

Whisk powdered sugar, vanilla extract, and water until smooth. Adjust water for desired consistency. 

Flip muffins upside down on a baking sheet and pour glaze over the tops. Let set before serving.

Store in an airtight container for up to 5 days. 
These muffins freeze well for up to 3 months.

 

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Styling a New England Coastal Christmas Eve Table with Johnson Brothers Dream Town

Yep, me again. Still undecided about my holiday tablescape. Yes, I KNOW that I have plenty of time, but I'm a planner, and are any of you aware that in less than two weeks it will be September? SEPTEMBER!!! But I digress.

  Last week I ruminated on what I might do for a table setting with a New England-style Christmas Eve dinner planned. I had been dreaming up the perfect table that would capture the serene, timeless charm of a New England coastal vibe. 

After much deliberation and wonderful input from all of you, I initially leaned toward “Balsam Lane” by Lenox for its sea-toned greens and Christmasy pine trees. My turquoise chargers and stemware seemed like the perfect fit to bring that coastal elegance to life. But then! A new contender changed everything: the Johnson Brothers Dream Town pattern. This discontinued gem, with its idyllic English village scenes, soft blues, and tiny pops of red, feels like fate. It’s not just a pattern, it’s a story that perfectly blends the New England aesthetic with holiday nostalgia.

For those unfamiliar, Dream Town, introduced around 1956, features charming village vignettes with thatched roofs, poplar trees, and hand-painted accents in soft blues and earthy tones. It’s a pattern that evokes a simpler time, reminiscent of cozy coastal hamlets along the New England shore. Its soft blue hues mirror the winter sea, while the red chimneys and evergreen accents nod to the holiday season. The transferware design, with its intricate village scenes, feels like a snapshot of a quaint coastal town blanketed in snow, ergo the perfect blend of nostalgia and elegance. Pairing these plates with my turquoise chargers and stemware will amplify the coastal vibe while keeping the table festive and warm. While it’s discontinued and not exactly budget-friendly, I’m considering hunting down some salad plates to create a unique, layered look for my Christmas Eve table. Do I need more dinnerware? Certainly not! Am I willing to sacrifice some cabinet space and a few bucks for this lovely New England ambiance? You just know that I am!

I’d love to hear from those who own this set—how have you styled it? And for those who are as enchanted by Dream Town as I am, let’s dream up how we’d bring this pattern to life.

Here’s how I envision styling a Christmas Eve table with Johnson Brothers Dream Town salad plates to create a cohesive New England coastal look:

Layer with Turquoise Chargers: Place Dream Town salad plates atop dinner plates in the Blanc Amelie pattern from Maison Versailles, on top of turquoise chargers to enhance the oceanic tones. The chargers’ bold color will frame the intricate village scenes, creating a striking contrast that feels both modern and timeless.

Natural Textures for Coastal Charm: Use a burlap or linen table runner in a neutral tone like ivory or taupe to evoke sandy beaches, OR a fishing net like I used here! Add woven placemats or rattan chargers for texture, mimicking the rugged beauty of the New England coast.Create a centerpiece with driftwood, white candles, and sprigs of faux balsam or pine, or this nautical-look rope-covered hurricane that I used here.

 

Intersperse small glass buoys or seashells to tie in the coastal theme – or sea glass! –and add a few mercury glass ornaments like these or these for a subtle holiday sparkle. 

Photo: Amazon

 

Photo: Amazon

Pair the table with turquoise stemware to echo the chargers and complement the plates’ blue tones. 

Incorporate brushed nickel or hammered silver flatware to reflect the cool, crisp feel of a winter seaside. For a touch of warmth, consider adding gold napkin rings shaped like starfish or shells.

 I could opt for napkins in a soft gray or pale blue, tied with twine or a nautical rope knot for a rustic coastal touch. Scatter a few pinecones painted in soft blues to bridge the holiday and seaside elements.

 Use hurricane lanterns with white candles or string lights wrapped around greenery to create a cozy, inviting glow reminiscent of a lighthouse guiding ships home.

 For those who own Dream Town, how have you styled it? Have you used it for holiday gatherings or everyday dining? I’ve seen some stunning examples online, like a vintage hutch display where Dream Town plates were layered with brass candlesticks and wooden accents for a rustic yet elegant look. Others have paired it with colorful glassware for a vibrant, eclectic tablescape. If you’re lusting after this pattern like I am, how would you style it? Would you lean into the coastal vibe with nautical touches, or perhaps mix it with other Johnson Brothers patterns like Autumn’s Delight for a seasonal twist?The Johnson Brothers Dream Town pattern has captured my heart for this Christmas Eve table. Its blend of New England charm, coastal colors, and holiday nostalgia feels like the perfect way to celebrate with family and friends. Whether you’re a longtime collector or just discovering this pattern, I’d love to hear your thoughts and styling ideas. Let’s create a tablescape that brings the magic of a New England winter to life!

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This post is linked to: Tablescape Thursday

Easy Chicken Comfort Casserole

As soon as August rolls around, there’s something in the air that screams cozy, comforting meals. Maybe it’s the subtle shift from summer’s heat to the promise of fall, but I find myself craving casseroles and pumpkin muffins the moment the calendar flips to August 1st. This year, I stumbled across a gem of a recipe on Jenna’s delightful blog, The Painted Apron, called the Easy Chicken Comfort Casserole. With “comfort” in the title, I knew it was destined to become a staple in my kitchen. However, I couldn’t help but tweak it to make it even more practical and waste-free. Here’s how I turned this recipe into a hearty, no-fuss dish that’s perfect for those early August evenings.

The original recipe called for a small can of refrigerated biscuits, but it only used four out of five, leaving one lonely biscuit behind. It also used just half a can of cream of chicken soup, which, let’s be honest, often means tossing the other half because who has time to store half a can of condensed soup? With food prices climbing, I wanted a version that used every ingredient to its fullest. So, I swapped the 8x8-inch pan for a 1.5-quart casserole dish, used all five biscuits, the entire can of soup, and even tossed in half a cup of peas for a built-in veggie boost. The result? A creamy, cheesy, savory casserole that’s as economical as it is delicious.

Here’s my adapted version of the Easy Chicken Comfort Casserole, perfect for a cozy family dinner or a make-ahead meal.

Easy Chicken Comfort Casserole

  1½ c. cooked, chopped chicken
1 (10.75-oz) can Cream of Chicken Soup 
½ c. sour cream
½ c. shredded cheddar cheese, divided 
½ c. frozen peas 
1 T. dry Ranch dressing mix 
3-4 strips cooked bacon, crumbled 
2 green onions, chopped, divided 
1 small can (5 count) refrigerated biscuit dough 

Preheat oven to 350ºF. Lightly spray a 1.5-quart casserole dish with PAM.

Cut each biscuit into 4 pieces and arrange evenly in the bottom of the dish.

In a large bowl, mix chicken, cream of chicken soup, sour cream, peas, ¾ of the shredded cheese, ¾ of the green onions, and Ranch dressing mix until well combined.

 Pour the chicken mixture over the biscuits, pressing it down gently to fill in around the biscuit pieces.

Sprinkle the remaining cheese on top.

Bake for 25-35 minutes, until the casserole is bubbly and the biscuits are golden brown.

Garnish with remaining green onions and crumbled bacon before serving. 

**Tips**
This casserole can be assembled ahead of time and refrigerated for baking later in the day. 

Feel free to swap peas for your favorite veggie, like carrots or broccoli, for a personalized touch.

Serve with a simple side salad for a complete meal. 

This dish is everything I love about August cooking: warm, comforting, and easy to pull together with pantry staples. The biscuits bake up fluffy, soaking up the creamy chicken mixture, while the bacon and green onions add just the right amount of crunch and zing. Plus, using the full can of soup and all five biscuits means no waste—just pure, home-cooked goodness.

What’s your go-to comfort food when August hits? Let me know in the comments, and happy cooking!

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Air Fryer Salmon with Lemon Dill Sauce

 

I had heard that air frying salmon is the only way to go for a meal that’s quick, delicious, nutritious, and perfect for any occasion, but I have to say that I was a bit reluctant to try it with my expensive piece of salmon. All of that has changed because now this air fryer salmon with lemon dill sauce is my new go-to! The best part? It’s ready in just 15 minutes, doesn’t heat up the kitchen, and delivers a burst of flavor that feels both everyday and elegant.

 This recipe is a game-changer for its simplicity and versatility. The air fryer works its magic to cook the salmon to perfection, while the zesty, creamy lemon dill sauce enhances every bite. Plus, it’s a nutritious option that’s light yet satisfying, ergo it is ideal for health-conscious foodies or anyone craving a gourmet meal without the fuss.

Air Fryer Salmon with Lemon Dill Sauce

2 skinless salmon fillets

Salt and pepper (to taste)

For the Lemon Dill Sauce:
½ c. sour cream
1½ T. fresh minced dill
½ t. grated garlic
½ t. Dijon mustard
¼ t. whole grain mustard
½ t. lemon zest
Juice of ½ lemon
Salt and pepper (to taste)

Preheat your air fryer to 360°F. Place the skinless salmon fillet on a paper liner, season with salt and pepper, and set it into the preheated air fryer. 

Air fry for 10-12 minutes, depending on the fillet’s thickness. Check at 10 minutes to ensure it’s cooked to your liking—flaky and tender is the goal!

While the salmon cooks, whisk together the sour cream, minced dill, grated garlic, Dijon mustard, whole grain mustard, lemon zest, and lemon juice in a bowl. Season with salt and pepper to taste.

Spoon the sauce over the warm salmon or serve it on the side. For the best flavor, refrigerate the sauce for a bit to let the flavors meld—or enjoy it fresh! It’s also divine drizzled over potatoes.

The sauce can be made ahead and stored in the fridge for up to three days, making this a fantastic meal-prep option.

Serves 2

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Made. by Lia, Everyday Craft Baking by Lia Holter, Reviewed

Growing up in a suburb of St. Louis, I’ve always had a soft spot for local gems, so discovering Made. by Lia, Everyday Craft Baking by Lia Holter, the heart and soul behind the adorable Made. by Lia bakery, felt like a homecoming. As someone who doesn’t consider herself to be a master baker (though I dabble), I was drawn to this book not just for its recipes but for the warmth and nostalgia Lia pours into every page. Her story, rooted in family, community, and a triumphant win on “Next Great Baker" resonates deeply, especially since her bakery is in the very suburb where I spent my childhood.

What I love most about this book is how approachable it feels. The recipes, from crowd-pleasing Lemon Blueberry Scones to the indulgent Chocolate Cherry Birthday Cake, are written with such clear, concise instructions that even a baking novice like me feels confident tackling them. The Birthday Cake Scones? Adorable and drool-worthy. The Butter Biscuits? They’re on my to-bake list this week, and just looking at the photos makes my mouth water. Lia’s ability to balance simple and complex recipes ensures there’s something for everyone, whether you’re a seasoned baker or just starting out.

The book’s design is a thoughtful touch, especially for someone like me who appreciates readability as I get older. The sans-serif font is large, clear, and easy on the eyes—perfect for flipping through while covered in flour. I was also thrilled to see vegan and gluten-free options, making this a cookbook that truly welcomes all bakers. The chapters on scones and cakes stole my heart, particularly the Chocolate Peanut Butter Cake, which had me practically licking the page.

Lia’s passion for baking as a craft shines through, and her professional tips make you feel like she’s right there in the kitchen with you. This book isn’t just about recipes; it’s about creating memories, sharing love through food, and embracing the joy of baking. It’s become a staple in my kitchen, and I can’t wait to pass these recipes on to my own family.

 You can order a copy here.

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 Disclaimer: I received a complimentary copy of this book from Ready Press Publishers in exchange for my honest review.