Tangy Napa-Red Fusion Slaw

 

As someone who believes that beautiful food tastes better, I’m always on the lookout for ways to make my dishes pop. I’m a huge fan of cruciferous veggies, and coleslaw is a go-to in my kitchen, but I was bored with the same old recipes. So, I swapped out regular cabbage for Melissa’s Napa cabbage and Melissa’s red cabbage, creating a colorful, crunchy masterpiece. Paired with a super simple dressing that’s blended to perfection with an immersion blender, this coleslaw is a game-changer. The secret? The dressing incorporates a Melissa’s shallot, blended right in, ensuring every bite is coated with zesty, tangy flavor. This vibrant slaw is as gorgeous as it is delicious—perfect for BBQs, picnics, or a fresh side dish any day!

  

Tangy Napa-Red Fusion Slaw

¾ c. avocado oil
¼ c. cider vinegar
1 t. celery seed
1 t. dry mustard
1 t. celery salt
3 T. honey

 1 Melissa’s shallot, roughly chopped
½ head Melissa’s Napa cabbage, thinly sliced
½ head Melissa’s red cabbage, thinly sliced

Combine avocado oil, cider vinegar, celery seed, dry mustard, salt, honey, and shallot in a bowl.  Using an immersion blender, blend until smooth and creamy. Toss the dressing with thinly sliced Napa and red cabbage until evenly coated. 

Serve chilled for maximum crunch and flavor.

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Carrabba’s Pollo Rosa Maria Copycat

 

If you’ve ever dined at Carrabba’s Italian Grill, you’ve likely swooned over their Pollo Rosa Maria—a succulent chicken breast stuffed with prosciutto and Fontina cheese, topped with a zesty lemon basil sauce. This copycat recipe brings that restaurant-quality dish to your kitchen, and I’ve added my own spin to make it even more approachable and delicious. After making it myself, I can confirm it’s magnificent! I swapped out prosciutto for smoked deli ham (because prosciutto can feel like chewy ham jerky) and tweaked the cooking method for larger chicken breasts. The result? Pure perfection.Carrabba’s Pollo Rosa Maria Copycat

4 (6-oz.) skinless, boneless chicken breasts (or larger, if preferred)
4 oz. sliced smoked deli ham (or Italian prosciutto, if you prefer)
4 oz. sliced Fontina cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
8 oz. sliced mushrooms
3 T. butter
1 T. flour
1 c. chicken broth
2 T. freshly squeezed lemon juice
1 T. lemon zest
2 T. fresh chopped basil

 Using a sharp knife, carefully make a horizontal slit in each chicken breast to form a pocket, ensuring not to cut all the way through. Stuff each pocket with 1 oz. of smoked deli ham (or prosciutto) and 1 oz. of Fontina cheese. Secure with toothpicks if needed. Season both sides with kosher salt and black pepper.

Heat a grill pan over medium heat and spray with cooking spray. Once hot, add the chicken breasts and cook for 4-5 minutes per side until golden. If using larger chicken breasts, transfer them to an au gratin dish with a layer of lemon basil sauce (see below) on the bottom, add more sauce on top, cover with foil, and bake at 350°F for 20 minutes, or until the internal temperature reaches 165°F. Remove from the heat, cover loosely with foil, and set aside.

In a small saucepan, melt the butter over medium heat. Add the sliced mushrooms and cook until soft, about 5 minutes. Stir in the flour to form a roux, cooking for 1 minute. Gradually whisk in the chicken broth, lemon juice, lemon zest, and chopped basil. Continue whisking until the sauce thickens slightly, about 2-3 minutes.

Plate the chicken breasts individually or arrange them on a serving platter. Spoon the lemon basil sauce over the top and serve hot. Pair with roasted vegetables, mashed potatoes, or a light salad for a complete meal.

This Pollo Rosa Maria copycat, with its smoky ham twist and tender, juicy chicken, delivers a perfect balance of savory, creamy, and tangy flavors. Whether you stick to the original prosciutto or try my smoked ham variation, this dish is ideal for weeknight dinners or special occasions. Enjoy restaurant-quality flavors right at home!

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Make The Pasta House Company’s Favorites at Home

 

Busy weeks are the worst, aren’t they? By the time Friday rolls around, I’m too exhausted to cook a proper meal, so I often resort to calorie-heavy, nutrient-light snacks. Last week, I decided to treat myself by ordering from The Pasta House Company, a local Italian gem. I was craving their signature pasta, house salad, and cheesy garlic bread, but when I saw the checkout page on GrubHub, I was shocked. The total was sky-high, plus a sneaky $6 service fee! When did that start? Frustrated, I canceled the order and decided to recreate the meal at home using their recipes. I whipped up their iconic house salad, cheese garlic bread, and swapped the planned cannelloni for hearty spaghetti and meatballs. The result? A delicious, budget-friendly dinner that hit all the right spots. Will I stop ordering takeout? Nope, but I’m holding out for that 30% off coupon next time.

This homemade meal was a game-changer, proving I can enjoy restaurant-quality food without the hefty price tag or surprise fees. Next time you’re tempted to order in, try this instead—you won’t regret it!

Pasta House Company Cheese Garlic Bread

1 loaf French bread
½ c. butter
1 t. garlic powder
1 lb. provolone cheese, shredded

Preheat oven to 375°F. 

Cover a large baking sheet with parchment paper or a Silpat; set aside.

Slice French bread on the bias.

Melt butter with garlic powder in a skillet over medium heat. 

Dip one side of each bread slice into the garlic butter. Place onto prepared baking sheet and sprinkle generously with shredded cheese.

Bake until cheese is melted and lightly browned.

Pasta House Company House Salad

1 head iceberg lettuce
½ head romaine lettuce
1 small red onion, thinly sliced (I used a mandolin)
½ oz. Melissa’s Fire Roasted Red Peppers, diced
1 6-oz. can artichoke hearts, drained and quartered
¼ c. freshly grated Parmesan cheese

Dressing:
4 T. vegetable oil

1 T. olive oil
2 T. red wine vinegar
Salt and pepper to taste

Break iceberg lettuce into quarters, separating leaves. Break romaine into thirds. In a large bowl, combine lettuce, onion, pimentos, artichokes, and Parmesan. Toss and chill.

For dressing, whisk oils, vinegar, salt, and pepper in a small bowl. Pour dressing over chilled salad and serve.

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Artichoke Pesto

 

If you’re looking for a recipe that’s as easy as it is unforgettable, this Artichoke Pesto recipe that I found on the back of a jar of Mezzetta marinated artichoke hearts is going to be your new go-to. Ready in less than 10 minutes, this vibrant, nutty, and zesty spread is a game-changer for weeknight dinners, impromptu gatherings, or even a solo treat. What makes it stand out? The unique combination of Artichoke Hearts, toasted walnuts, fresh parsley, and Parmigiano Reggiano creates a flavor profile that’s both sophisticated and comforting. Whether you’re tossing it with pasta or slathering it on toasted ciabatta, this pesto is versatile enough to elevate any dish.

 I love how this recipe comes together with minimal effort—just toss everything into a food processor, blend, and you’re done! It’s perfect for busy days when you want something homemade without the fuss. Plus, it stores beautifully in the fridge for up to four days, making it a meal-prep dream. The artichoke hearts add a tangy, savory depth that sets this pesto apart from the classic basil version, while the lemon zest and juice bring a bright, fresh finish. Trust me, one bite and you’ll be hooked on this deliciously unique creation. I could eat it with a spoon.

Artichoke Pesto

1 c. Mezzetta Marinated Artichoke Hearts, drained

1 c. fresh parsley leaves

½ c. toasted walnuts

Zest and juice of 1 Melissa’s organic lemon

2 garlic cloves

Salt and pepper, to taste

1 c. freshly grated Parmigiano Reggiano

½ c. Mezzetta Drizzle Extra Virgin Olive Oil

Cooked pasta or toasted ciabatta, for serving

 Place all ingredients except the olive oil onto a food processor and pulse until finely chopped. With the processor running, slowly drizzle in the olive oil, processing until smooth. Transfer to an airtight container and store in the fridge for up to 4 days.

 Serve over warm pasta or spread on toasted or grilled ciabatta.

 This artichoke pesto is proof that simple ingredients can create something extraordinary. Its versatility means you can use it as a dip, sandwich spread, or even a pizza topping. Whether you’re a pesto purist or just looking to try something new, this recipe will quickly become a staple in your kitchen. Whip it up, savor the deliciousness, and let its unique flavors shine!

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The 15-Minute Mediterranean Diet Cookbook for Beginners , Reviewed

 

The 15-Minute Mediterranean Diet Cookbook for Beginners is a refreshing and practical guide for anyone looking to embrace the Mediterranean diet without the intimidation of complex recipes or lengthy prep times. As someone who already gravitates toward Mediterranean flavors (with a bit of carnivore on the side — I love cheeseburgers, so shoot me), I found this cookbook to be a delightful discovery that aligns perfectly with my lifestyle. Its promise of 150 quick, healthy, and flavorful recipes—all ready in 15 minutes—is not an empty one, making it a standout for busy home cooks, beginners, and seasoned foodies alike.What sets this cookbook apart is its accessibility. Unlike many cookbooks that tout “easy” recipes but demand exotic ingredients or specialized equipment, this one delivers on its beginner-friendly premise. The recipes rely on affordable, pantry-staple ingredients, and the directions are clear and concise. I was particularly impressed by the vibrant full-color photos accompanying each dish, which not only make the book visually appealing but also inspire confidence to recreate the recipes. The categorized shopping lists and 4-week meal plan are thoughtful additions, streamlining grocery trips and meal prep for those new to the Mediterranean diet.

The variety of recipes is another highlight. From hearty breakfasts like Mediterranean Breakfast Tostadas to satisfying mains like One-Pan Lemon Garlic Chicken with Artichokes, the dishes burst with fresh, summery flavors. I tried the Tomato Basil Flatbread, and it was an absolute hit—crisp, flavorful, and effortlessly prepared. Even the desserts, like Olive Oil Brownies and Honey-Drizzled Baked Pears, feel indulgent yet guilt-free. The nutritional information provided for each recipe is a boon for those mindful of carbs, sugar, or calories, and the ingredient substitution guide adds flexibility for creative cooks who like to tweak recipes to their taste.The cookbook’s structure is intuitive, with sections covering breakfasts, lunches, suppers, snacks, soups, salads, and desserts. Standout recipes include Baked Eggs in Bell Peppers, Greek Lemon Chicken Soup (Avgolemono), and Honey Almond Biscotti, each showcasing the diet’s emphasis on fresh, wholesome ingredients. The inclusion of a Mediterranean Celebration Cookbook with 50 holiday recipes and a FAQ section further enhances its value, offering practical tips for mastering the diet. What truly won me over was how this book transformed my perception of healthy eating. The recipes are not only quick and budget-friendly but also exciting, with vibrant colors and flavors that make every meal feel like a celebration of spring. As someone who values variety, I appreciated the sheer number of recipes that prevent me from falling into a monotonous routine. The fact that the dishes are satisfying enough to curb overeating is an added bonus, making this cookbook a powerful tool for anyone aiming to eat healthier without sacrificing taste.

All of this said, I do have a caveat. In some instances the photos don’t appear to exactly match the recipe.  In the recipe for One Pan Lemon Garlic Chicken with Artichokes, the chicken in the photo did not look at all like chicken breasts.  The photo that accompanies the recipe for Greek Stuffed Avocado clearly shows red onion and yet that is not listed among the ingredients. With all of this considered, I’m going to give this cookbook 3 1/2 stars. You can order a copy here.

 I received a digital copy for review from which these pictures were taken.

 Many thanks to NetGalley and author Yolanda Blake for providing me with a digital copy in exchange for an honest review.

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Classic Heinz 57 Meatloaf

 

 There’s something deeply comforting about a classic meatloaf, isn’t there? It’s the kind of dish that brings back memories of family dinners, cozy evenings, and the promise of delicious leftovers. Over the years, I’ve tweaked and tested countless meatloaf recipes, and I’m thrilled to share my perfected version of the Classic Heinz 57 Meatloaf. This recipe is the culmination of decades of experimentation, resulting in a loaf that’s moist, flavorful, and holds together beautifully for slicing. Whether served hot with mashed potatoes or cold in a sandwich the next day, this meatloaf is a crowd-pleaser that never fails to impress.

 What makes this meatloaf stand out is the balance of flavors and texture. The Heinz 57 steak sauce adds a tangy, slightly sweet depth that elevates the dish without overpowering it. Combined with Italian breadcrumbs for structure, Melissa’s shallots for a subtle oniony bite, and a touch of smoked salt for that extra umph, every bite is packed with flavor. The secret to its perfect sliceability lies in a unique technique—dropping the meat mixture to remove air pockets—and letting it rest before and after baking. Trust me, these steps make all the difference!

This recipe is also incredibly versatile. It’s a fantastic make-ahead meal, as it freezes beautifully, and the leftovers (if you have any!) are just as delicious in a sandwich with a smear of Grey Poupon (Classy, no?). Whether you’re cooking for a weeknight dinner or prepping for a gathering, this meatloaf is easy to whip up and guaranteed to satisfy.

Classic Heinz 57 Meatloaf

1 large egg, lightly beaten
1 c. Italian breadcrumbs
½ c. finely chopped Melissa’s shallots
½ c. whole milk
8 T. Heinz 57 steak sauce, divided
½ t. smoked salt
Freshly ground black pepper, to taste 
1½ pounds lean ground beef (85% lean recommended)

Lightly spray an 8” x 4” loaf pan with nonstick cooking spray (e.g., PAM); set aside.

In a large mixing bowl, whisk the egg until smooth. Add the breadcrumbs, chopped shallots, milk, 6 tablespoons of Heinz 57 steak sauce, smoked salt, and a generous pinch of black pepper. Whisk until fully combined.

Wearing kitchen gloves to keep things clean, add the lean ground beef to the bowl. Gently mix with your hands until the ingredients are evenly distributed. Avoid overmixing to keep the meatloaf tender.

To ensure a firm, sliceable texture, lift the meat mixture about 10 inches above the bowl, release it, and let drop it back in. Repeat 10 times. This step removes trapped air, helping the loaf hold together.

Press the mixture evenly into the prepared loaf pan. Cover and refrigerate for 1 hour to let the flavors meld and the loaf firm up.

Preheat your oven to 350°F. Remove the meatloaf from the refrigerator and brush the top with the remaining 2 tablespoons of Heinz 57 steak sauce for a glossy, flavorful crust. Bake for 1 hour, or until the meatloaf pulls away from the sides of the pan and reaches an internal temperature of 160°F.

Let the meatloaf rest in the pan for 10 minutes before slicing. This helps it retain moisture and makes slicing easier. Serve hot with your favorite sides, or cool completely for sandwiches or freezing. 

TIPS:
Use lean ground beef (85% lean — I cannot emphasize this enough) to balance flavor and texture without excess grease. 
For sandwiches, slice the cooled meatloaf thinly and pair with mustard, mayo, or even a bit more Heinz 57 sauce. 
To freeze, wrap the cooled, unsliced loaf tightly in plastic wrap and then foil. Store for up to 3 months. Thaw in the fridge before reheating. 

This Heinz 57 Meatloaf is more than just a recipe—it’s a tradition in the making. Its ease, versatility, and unbeatable flavor make it perfect for busy weeknights, family gatherings, or meal prep. Plus, who can resist those cold meatloaf sandwiches the next day? Try it once, and I bet it’ll become your go-to meatloaf recipe too!

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Toasted Marshmallow Syrup

 

As I’ve grown older, I’ve embraced certain rituals that bring comfort and joy to my daily routine. One of my favorites is my afternoon reward: a refreshing cold brew coffee paired with a small treat. Depending on the day, that cold brew might get a splash of something special. I’m not usually one for sweet coffee, but a recipe for toasted marshmallow syrup I stumbled across on Instagram caught my attention. After trying it, I’m hooked! This syrup is delightfully easy to make and adds a cozy, nostalgic flavor to my coffee.

Toasted Marshmallow Syrup

2 c. mini marshmallows
1 c. granulated sugar
1 c. water
1 t. vanilla extract

Preheat your toaster oven to the “broil” setting. Spread mini marshmallows on a lightly greased piece of foil (I used a quick spray of Pam to prevent sticking). Keep a close eye on them, as they can burn quickly. Broil for about 2–3 minutes until golden brown and toasty.

In a medium saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves completely. Add the toasted marshmallows to the saucepan. Stir continuously until the marshmallows melt into the mixture, creating a smooth syrup.

Remove from heat and strain the syrup to remove any small marshmallow bits. Stir in the vanilla extract.

Let the syrup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to two weeks—if it lasts that long!

This toasted marshmallow syrup transforms my cold brew into a decadent treat, perfect for savoring during a midday break. Whether you’re having a tough day or just want to elevate your coffee game, this recipe is a must-try. Enjoy!

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Baked Salmon with Pesto Butter Sauce

 

I can hardly believe I’ve gone from a novice to making salmon weekly! This baked salmon with pesto butter sauce is my go-to for a fast, delicious meal that’s even company-worthy. While the original recipe from The Art of Jacques Pépin uses store-bought pesto for simplicity, I prefer using my homemade pesto, which I keep stocked in the freezer. It’s just as quick but adds a fresher, more vibrant flavor—and it’s more budget-friendly, too. The pesto butter sauce is so versatile that I even used it on last week’s air fryer salmon, and it was a hit! This dish is perfect for busy weeknights when you want something tasty without the fuss.

Baked Salmon with Pesto Butter Sauce

Adapted from The Art of Jacques Pépin

2 skinless salmon fillets (about 5 oz. each)

¼ t. salt

¼ t. freshly ground black pepper

1 t. olive oil

1 T. butter, melted

2 T. basil pesto (homemade or store-bought)

Basil sprigs, for garnish

  Preheat your oven to 350°F and line a small baking sheet with aluminum foil.

Place the salmon fillets on the baking sheet. If one end is thicker, tuck the thinner belly portion underneath for even cooking. Sprinkle with salt and pepper, then drizzle with olive oil.

Bake for 6 to 8 minutes, or until the salmon is cooked to your preference. 

In a small bowl, mix the melted butter and pesto to create the sauce.

Transfer the salmon to a platter or individual plates, spoon the pesto butter sauce over the top, and garnish with basil sprigs. Serve immediately.

Serves 2

This recipe is a lifesaver for busy evenings, and the homemade pesto takes it to the next level. Try it with air fryer salmon for an even quicker twist!

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Pesto Garlic Bread – A Fresh Twist on a Classic!

 

There’s something magical about garlic bread—crisp, buttery, and packed with flavor, it’s the ultimate sidekick to pasta nights or cozy dinners. But what if we swapped the usual garlic butter for something bolder, greener, and just as irresistible? Enter Pesto Garlic Bread, a vibrant spin that combines the herbaceous punch of basil pesto with the toasty comfort of garlic bread. Whether you’re hosting a dinner party or craving a quick appetizer, this recipe is your new go-to. It’s easy, customizable, and oh-so-delicious!

I recently had the idea to ditch traditional garlic butter and slather my bread with pesto, and let me tell you—it’s a game-changer. The basil, garlic, Parmesan, and pine nuts in pesto bring a fresh, nutty vibe that elevates every bite. After some experimenting, I found that mixing pesto with softened butter creates the perfect balance: creamy, rich, and just the right amount of pesto pizzazz. Top it with grated mozzarella and, oh mama! Yummy goodness in under 15 minutes!

Pesto Garlic Bread

 1 loaf French baguette, Italian bread, or ciabatta (12–16 inches)

¼ c. (4 T.) unsalted butter, softened

¼ c. (4 T.) store bought or homemade basil pesto

¼ c. grated mozzarella

Optional: Pinch of red pepper flakes or black pepper for a kick

Preheat oven to 375°F.

 In a small bowl, mix 1 softened butter and pesto together until smooth. (For bolder flavor, use 2 T. butter and 6 T. pesto.)

 Slice the loaf in half lengthwise or into 1-inch rounds. Place cut-side up on a baking sheet.

 Spread 1–2 T. of the butter-pesto mix evenly over each half (or 1 t. per slice). If using pesto alone, brush on a thin layer (1–2 t. per half) to avoid sogginess.

 Sprinkle with mozzarella, and/or add red pepper flakes for heat.

 Bake for 8–10 minutes until golden and bubbly.

Broil on high for 2–3 minutes, watching closely to prevent burning, until crispy.

 Slice and serve warm with pasta, soup, or marinara for dipping.

 Store extra spread in the fridge (3 days for butter-pesto, 1 week for pesto). Reheat bread in the oven, not the microwave, for crispness.

 Homemade Pesto: Blend 2 c. basil, ¼ c. pine nuts, ½ c. Parmesan, 2 garlic cloves, and ½ c. olive oil for a fresh batch.

Variations to Try

Cheesy Pesto Bread: Top with mozzarella and broil for a pizza-like vibe.

 Vegan Pesto Bread: Use vegan pesto and swap butter for vegan margarine or olive oil.

 Spicy Pesto Bread: Mix in ½ t. chili flakes or spread a layer of arrabbiata sauce underneath.

 Herb Boost: Add fresh chopped parsley or a pinch of lemon zest to the spread for extra brightness.

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