Artichoke Jalapeño Dip: A Delicious Twist for Your Next Snack Time

 

If you're like me and tend to steer clear of convenience foods due to their cost and health concerns, you might be pleasantly surprised by how far they've come. Gone are the days of those dreaded TV dinners my mom used to force-feed me when I was a kid. Recently, I treated myself to a St. Louis classic—Louisa toasted ravioli—opting for both beef and spinach-cheese varieties. Tucked away on the box of the latter was a gem of a recipe, Artichoke Jalapeño Dip, perfect for dipping those crispy ravioli. It was so good that I knew I had to share it.

 This dip isn’t just for toasted ravioli. It pairs wonderfully with pita chips, crackers, or fresh crudités. Here’s the recipe I discovered, slightly adapted. 

Artichoke Jalapeño Dip

1 6.5-oz. jar artichoke hearts, drained and chopped

1 jalapeño, seeded and diced

¼ c. Melissa’s roasted red peppers, diced

¾ c. Duke’s mayonnaise

½ c. sour cream

2 oz. grated Parmesan cheese

4 oz. cream cheese, softened

¼ t. garlic powder

 Incorporate all the ingredients in a small mixing bowl, keeping some red bell peppers aside to add on top before serving the dip.

 The prep is quick, and the result is a creamy, spicy, and savory dip that elevates any snack. Whether you’re indulging in convenience foods or just looking for a new appetizer, this recipe is a keeper. Try it out and let me know your favorite dipping companion in the comments.

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Creamy Artichoke Ham Pasta - Beat the Heat with This Quick, No-Fuss Pasta Dish

With three consecutive days of 90-degree heat and another week of scorching temperatures forecast, I’m craving meals that are light, quick, and won’t turn my kitchen into a sauna. Last night, I whipped up a creamy, flavorful pasta dish in under 40 minutes that hit all the right spots. Paired with crusty sourdough rolls and a chilled glass of dry white wine, this dish was a summery delight—satisfying my pasta craving without feeling heavy. It’s a recipe I’ll be revisiting all summer long. Here it is, with a few name options to spark your inspiration:

 Creamy Artichoke Ham Pasta

 2-3 T. butter

1 large onion, diced

1 t. chopped fresh jalapeño, with or without seeds

4 oz. cooked ham, diced

1 14.5-oz. can petite diced tomatoes

1 14-oz. can artichoke hearts, drained and cut into eighths

 Dried basil, to taste

¼ t. garlic salt, or to taste

Freshly ground black pepper

1½  c. heavy cream (or substitute half cream, half milk for a lighter option)  

¼ c. freshly grated Parmesan cheese

Few gratings fresh nutmeg 

Cooked spaghetti, for serving

Optional: Dash of hot pepper sauce for extra zing

Melt butter in a large skillet over medium heat. Add diced onion, jalapeño, and ham, sautéing until onions are translucent, about 5-7 minutes.

 Stir in diced tomatoes, artichokes, basil, garlic salt, black pepper, and cream (or cream-milk blend).

 Simmer over medium-low heat for 30 minutes, stirring occasionally.

 Stir in Parmesan and nutmeg and simmer for an additional 5 minutes.

 Serve over cooked spaghetti, topped with additional grated Parmesan, if desired. Add a dash of hot pepper sauce for a spicy kick, if desired.

Pair with sourdough rolls and a dry white wine like Sauvignon Blanc for an elevated experience.

 This dish is a lifesaver for hot summer evenings, delivering comfort and flavor without weighing you down or overheating your kitchen. It’s versatile, quick, and sure to become a go-to in your summer meal rotation.

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Cherry Jalapeño Spread: A Sweet-Spicy Tribute to Northern Michigan

 

Northern Michigan is synonymous with cherries—juicy, vibrant, and celebrated in countless products. Years ago, during a memorable trip with the late Mr. O-P, we stumbled upon a unique cherry jalapeño spread during peak cherry season. Its sweet-spicy magic was unlike anything we’d tasted, and it left a lasting impression. As the ninth anniversary of his passing occurred at the end of June, I found myself craving that unforgettable flavor. Determined to recreate it, I crafted this easy, no-fuss Cherry Jalapeño Spread. With just a handful of ingredients—including pickled jalapeños for that essential kick—it’s a versatile delight perfect for crackers, bagels, or sandwiches. Here’s the recipe to bring a taste of Michigan to your table.

Cherry Jalapeño Spread

1 8-oz. pkg. cream cheese, softened
1 c. Melissa’s Bing cherries, pitted
1 Melissa’s pickled jalapeño, ribs and seeds removed (or keep for extra heat)
1 T. granulated sugar
¼ t. kosher salt
¼ t. fresh lemon zest
Optional: 1 t. finely chopped fresh thyme (for a savory twist)

Pit cherries and add to a mini food processor or blender with the pickled jalapeño. Pulse until coarsely puréed with small chunks for texture.

In a medium bowl, fold the cherry-jalapeño purée into the whipped cream cheese. Add sugar, salt, and lemon zest, mixing until well combined. If using thyme, fold it in for an herbal note.

Refrigerate for 30 minutes to let flavors meld.

 Serve chilled with crackers, crostini, or as a spread for bagels or sandwiches. Garnish with a fresh cherry, jalapeño slice, or thyme sprig for a pop of color.

Store in an airtight container in the fridge for up to 5 days.

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Ultimate Chicken Crescent Pockets

There’s something undeniably comforting about a warm, flaky crescent roll stuffed with a creamy, savory filling. My Ultimate Chicken Crescent Pockets are the perfect blend of convenience and indulgence, transforming simple ingredients into a dish that feels like a hug on a plate. This recipe is my own creation, born from a love of bold flavors and the desire to elevate a classic comfort food into something truly special. Whether you’re hosting a cozy dinner or looking for a crowd-pleasing appetizer, these golden pockets—brimming with tender chicken, earthy mushrooms, and a luscious cream sauce—are guaranteed to impress.

 The beauty of this dish lies in its versatility. It’s easy enough for a weeknight meal but fancy enough for a special occasion. The creamy chicken filling, seasoned with garlic, parsley, and a touch of onion, is wrapped in buttery crescent dough and baked to golden perfection. Topped with a rich, sherry-spiked cream of celery sauce, each bite is a delightful mix of textures and flavors.

Ultimate Chicken Crescent Pockets

For the Pockets:

1 3-oz. pkg. cream cheese, softened

2 T. unsalted butter, softened

2 c. cooked chicken breast, cubed

½ c. celery, finely chopped

1 .5-oz. pkg. Melissa’s dried porcini mushrooms, hydrated and chopped

¼ t. kosher salt

¼ t. garlic powder

¼ t. Montreal Chicken Seasoning

¼ t. freshly ground black pepper

2 T. whole milk

1 T. finely chopped fresh parsley

1 T. finely chopped scallions

1 8-oz. pkg. refrigerated crescent rolls

2 T. melted butter (for brushing)

¼ c. Italian breadcrumbs

For the Creamy Celery Sauce:

1 10.5-oz. can cream of celery soup

1 t. roasted chicken base

3 T. sour cream

2 T. whole milk 

1-2 T. dry sherry

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicon liner for easy cleanup.

 In a large bowl, blend the softened cream cheese and butter until smooth. Add the cubed chicken, celery, mushrooms, salt, garlic powder, chicken seasoning, black pepper, milk, parsley, and scallion. Mix until well combined.

 Unroll the crescent dough and separate it into four rectangles, pressing the perforations to seal. Spoon 1/4 of the chicken mixture into the center of each rectangle. Pull the four corners of the dough to the center and pinch to seal, forming a pocket.

 Place the pockets on the prepared baking sheet. Brush each pocket with melted butter and sprinkle with Italian breadcrumbs. Bake for 20-25 minutes, or until golden brown.

While they are baking, make the sauce by whisking together the cream of celery soup, chicken bouillon granules, sour cream, milk, and dry sherry in a small sauce pan. Heat over low heat, stirring occasionally, until steaming but not boiling.

 Spoon the warm sauce generously over the baked pockets and serve immediately.

NOTES:

- Swap mushrooms for bell peppers or spinach for a different flavor profile.

- Make ahead: Assemble the pockets and refrigerate for up to 4 hours before baking.

- Pair with a crisp green salad for a complete meal.

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The Last Laugh Club by Kate Galley, Reviewed

 

Kate Galley’s “The Last Laugh Club” is a heartwarming and poignant tale that weaves together themes of friendship, forgiveness, and unexpected adventures. As my second foray into Galley’s work, this novel solidified my commitment to read everything she writes. Her ability to craft authentic, relatable characters and stories that resonate with women “of a certain age” is remarkable, delivering a narrative that feels both grounded and uplifting without ever patronizing the reader.

The story follows Bridget, a reluctant adventurer, who finds herself honoring her late friend Norman’s final wish: to scatter his ashes in the Shetland Islands. Clad in the vibrant, woolly jumper Norman knitted for her, Bridget is joined by two former colleagues, glamorous Gloria and reserved Derek, each sporting their own knitted gifts. The trio, estranged for years, are thrown together in a battered minivan, armed with too much yarn and not enough patience, embarking on a journey that’s as much about reconciling their past as it is about fulfilling Norman’s request.

 Galley excels at creating complex, flawed, and deeply human characters. Bridget’s cautious pragmatism clashes deliciously with Gloria’s bold flair and Derek’s easygoing nature, creating a dynamic that crackles with tension and history. Norman, though absent, looms large as the mischievous mastermind who uses his final act to mend old wounds among his friends. The slow unraveling of their shared past reveals the power of miscommunication and the importance of seizing life’s fleeting moments—a message that hits home without feeling heavy-handed.

 The Shetland Islands setting is a character in itself, vividly brought to life through Galley’s evocative descriptions. As a fan of the “Shetland” TV series, I found it effortless to visualize the windswept landscapes, stormy ferry rides, and cozy knitwear moments, which added a delightful layer of immersion. The backdrop amplifies the story’s emotional weight, with storm clouds mirroring the trio’s initial discord and the island’s rugged beauty reflecting their eventual growth.

 This is a beautifully crafted story that celebrates the messy, enduring power of connection, coupled with the ups and downs of aging. Galley’s storytelling is both tender and unflinching, capturing life’s realities with grace. I eagerly await Galley’s next work and wholeheartedly recommend this novel.

 Preorder your copy here.

 Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

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Refreshing Watermelon Ice Cream – A Summery Delight

 

There’s something undeniably magical about summer, isn’t there? The sun shines a little brighter, the days stretch a little longer, and the craving for cool, refreshing treats hits an all-time high. Enter Watermelon Ice Cream, a dessert that captures the essence of summer in every creamy, fruity bite. This no-churn recipe is not only simple to make but also bursts with the vibrant flavors of juicy watermelon, zesty lime, and a touch of sweetness from condensed milk. Whether you’re hosting a backyard barbecue or just treating yourself on a warm afternoon, this ice cream is your ticket to pure bliss.

 

Serve this watermelon ice cream in chilled bowls for a simple dessert, or get creative with presentation. Scoop it into waffle cones for a fun, handheld treat, or layer it in parfait glasses with crushed cookies and whipped cream for an elegant touch. For a boozy twist, drizzle with a splash of tequila or vodka for an adults-only version.

This watermelon ice cream is more than just a dessert—it’s a celebration of summer’s bounty. It’s the kind of treat that brings back memories of picnics, pool parties, and lazy days by the lake. Whether you’re sharing it with friends or sneaking a scoop straight from the freezer, this recipe is sure to become a seasonal favorite. So grab a watermelon, crank up your favorite summer playlist, and whip up a batch of this refreshing treat. You'll thank me later.

Watermelon Ice Cream

 7 c. cubed seedless watermelon (from 1 small watermelon)

1 14-oz. can sweetened condensed milk

1/3 c. fresh lime juice (from about 3 Melissa’s organic limes)

¼ t. kosher salt

Arrange watermelon cubes evenly on a large rimmed baking sheet lined with parchment paper. Freeze until frozen, at least 4 hours or up to 24 hours.

 In a food processor, combine frozen watermelon cubes, sweetened condensed milk, lime juice, and kosher salt. Blend until smooth and creamy, about 1-2 minutes.

 Pour the blended mixture into a freezer-safe container, cover, and freeze for at least 6 hours or until firm.

 Scoop into bowls or cones, garnish with a sprig of mint, lemon balm, or extra lime zest for a fancy touch, and savor the refreshing flavors.

 Store any leftovers (if there are any!) in an airtight container in the freezer for up to two weeks. To prevent ice crystals, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. Let it soften at room temperature for 5-10 minutes before scooping for the best texture.

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Coca-Cola Caramelized Onions

 

When I was a little girl, supermarkets had cozy restaurants inside, like “The Station” at Schnuck’s market. They weren’t fancy, but I loved the table service or sitting at the counter. Going out to eat was a treat, especially when my dad was out of town. My mom and I would head to The Station for dinner. One night, we sat at the counter, and Mom stepped away to grab something from the store, leaving me to order. She wanted a Reuben, and I chose a cheeseburger with pickle and onion, just the way dad liked it. When the waitress, with her pencil tucked over her ear, asked, “Grilled or raw?” I recoiled in horror! Grilled or raw, I thought to myself, who would eat a raw burger? “Grilled!” I blurted, proud of my choice at eight years old. But when my burger arrived topped with limp, grilled onions, my heart sank—those weren’t dad’s crisp, raw onions. Hungry, I took a bite anyway. To my surprise, those grilled onions were heavenly! I’ve been hooked on them ever since. 

Recently, I stumbled across a unique burger recipe topped with caramelized onions, the unique twist was that they were Coca-Cola caramelized onions—yes, you read that right! The soda adds a sweet, tangy depth that elevates any burger. It takes a bit of time, but it’s simple and so worth it. If you want the recipe for the entire burger, you can find it here. If, like me, you’re just interested in the onions, the recipe is below.Coca-Cola Caramelized Onions

4 Melissa’s sweet onions

1 T. olive oil

2 t. kosher salt

½ t. freshly ground black pepper

1 c. Coca-Cola (NOT diet. I cannot emphasize this enough.) 

Peel onions and slice into ¼-inch rounds. Separate into rings.

 Heat a large skillet over medium heat. Add olive oil, onions, salt, and pepper. Stir to coat onions evenly.

 Cook, stirring occasionally, for 15 minutes until onions are translucent and soft.

 Pour in Coca-Cola and stir. Cook for another 15-20 minutes, stirring occasionally, until onions are browned, caramelized, and most liquid is gone.

 Remove from heat. Serve warm atop your favorite burger.

 These onions are sweet, savory, and perfect for jazzing up any meal. Try them—you won’t be disappointed! 

The St. Louis Gerber Sandwich – A Cheesy, Toasty Discovery

 

As a St. Louis native, I pride myself on knowing the ins and outs of our city’s food scene—especially when it comes to Provel cheese, the gooey, melty hallmark of St. Louis cuisine. If you don’t love Provel, are you even a true St. Louisan? So, imagine my shock when I stumbled across the Gerber Sandwich, a local specialty I’d never heard of despite my deep roots in the Gateway City. This open-faced, cheesy delight, born in 1973 at Ruma’s Deli and named after customer Dick Gerber, who crafted it in the deli’s kitchen, is a true St. Louis gem. Built on crusty French or Italian bread, slathered with garlic butter, piled with ham and Provel cheese, sprinkled with paprika, and baked until golden and bubbly, it’s the ultimate comfort food. Provel’s unique blend of provolone, Swiss, and cheddar gives it that signature gooey texture, though some jokingly call it the “best use of the worst cheese.”

This Gerber Sandwich is a love letter to St. Louis comfort food—simple, satisfying, and packed with local pride. This sandwich is a regional staple, and I’m kicking myself for missing it all these years! Whether you’re a fellow St. Louisan or just curious about our quirky cuisine, give it a try and join me in celebrating this cheesy delight! Gerber Sandwich

 1 loaf French or Italian bread, sliced into 4 equal sections and halved lengthwise

4 T. unsalted butter, melted

2 cloves garlic, minced (or 1 t. garlic powder)

1 t. Italian seasoning (optional)

¾ lb. deli ham, thinly sliced

8 oz Provel cheese, sliced or shredded (substitute with provolone or a 1:1:1 mix of provolone, Swiss, and mozzarella)

Paprika, for sprinkling

 Preheat oven to 400°F.

Mix melted butter with minced garlic and Italian seasoning (if using) in a small bowl.

 Place bread halves cut-side up on a baking sheet. Brush generously with garlic butter. 

Layer ham slices evenly over the bread. Top with Provel (or substitute cheese) and sprinkle lightly with paprika.

 Bake for 8-15 minutes, until cheese is melted, bubbly, and slightly golden.

 Serve open-faced, hot from the oven for the best texture.

Notes

Cheese Substitutions: Provel is a St. Louis exclusive, but a provolone-Swiss-mozzarella mix works if you can’t find it.

Store leftovers in an airtight container in the fridge for 2-3 days. Reheat at 350°F for best results.

 Add honey Dijon for a tangy twist or try Black Forest ham for extra flavor. 

My Experience

 As a lifelong St. Louisan, I’m no stranger to Provel’s creamy, smoky charm—it’s practically a rite of passage here. But discovering the Gerber Sandwich felt like uncovering a hidden treasure in my own backyard. How had this cheesy, toasty masterpiece escaped me? The first bite was a revelation: the garlicky bread, the savory ham, and that melty Provel created a flavor explosion that was both nostalgic and new. It’s the kind of dish that makes you want to gather friends, crack open a cold one, and savor every bite. If you’re a Provel lover like me, this sandwich is your new go-to. And if you’re not? Well, this might just convert you.

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Mocha Fudge Cake

If you’re (as I was earl last week) craving a dessert that’s rich, indulgent, and bursting with chocolaty goodness, this Mocha Fudge Cake is your answer. It is truly a chocolate lover’s paradise. The combination of dark chocolate chips, Ghirardelli ground chocolate, and espresso powder creates a bold, sophisticated flavor profile. The espresso enhances the chocolate without overpowering it, giving the cake a subtle coffee kick. The texture is perfectly moist thanks to buttermilk and a generous amount of butter, while the warm mocha icing poured over the hot cake ensures every bite is decadently fudgy. Plus, it’s baked in a 10x10-inch pan, making it easy to slice and serve for a crowd (or to keep all to yourself—no judgment here!).

Mocha Fudge Cake

For the Cake:

2 c. granulated sugar
2 c. flour, plus 1 tablespoon (divided)
1 t. baking powder
2 t. baking soda (divided)
½ t. kosher salt
½ t. espresso powder
½ lb. (2 sticks) unsalted butter, room temperature
¼ c. Ghirardelli ground chocolate
1 c. water
½ c. buttermilk, room temperature
2 large eggs, room temperature
1 t. vanilla extract
1½ c. dark chocolate chips

For the Icing:
¼ c. Ghirardelli ground chocolate
½ t. espresso powder
¼ lb. (1 stick) unsalted butter
6 T. heavy cream
1 lb. powdered sugar
¼ t. kosher salt
1 t. vanilla extract

Preheat oven to 375°F. Spray a 9” x 9” pan with Baker’s Joy or a similar baking spray to prevent sticking; set aside.

In a medium bowl, whisk together 2 cups flour, sugar, baking powder, 1 teaspoon baking soda, salt, and espresso powder. This creates the base of your cake’s dry ingredients. Set it aside.

In a small saucepan, combine the butter, ¼ cup ground chocolate, and water. Bring it to a boil over medium heat, stirring occasionally to ensure it’s smooth. Once it’s boiling, pour this rich chocolate mixture into the dry ingredients and mix until fully combined.

In a small bowl, mix the buttermilk with the remaining 1 teaspoon of baking soda—this helps give the cake its tender crumb. In another small bowl, toss the dark chocolate chips with 1 tablespoon of flour to keep them from sinking in the batter. Add the eggs, buttermilk mixture, and vanilla extract to the batter, beating until smooth. Gently fold in the chocolate chips for bursts of chocolate in every bite.

Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The aroma of chocolate and espresso will fill your kitchen!

About 5 minutes before the cake is done, start the icing. In a large saucepan, bring ¼ cup ground chocolate, espresso powder, butter, and heavy cream to a boil over medium heat, stirring occasionally. Remove from heat and add the powdered sugar, salt, and vanilla. Beat with a mixer until the icing is smooth and glossy.

As soon as the cake comes out of the oven, spread the warm mocha icing over the top. The heat from the cake helps the icing sink in, creating that fudgy texture. Let it cool slightly, then slice and serve. Pair it with a scoop of vanilla ice cream for an extra indulgence!

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Farmhouse Weeknights, Quick and Wholesome Recipes for Dinner by Melissa Bahen, Reviewed

 

I don’t ​know about you, but there’s something about the word “farmhouse” in the title of any cookbook that makes me instinctively know that it’s going to be a good one. I have always felt that way, have never been proven wrong, and I certainly haven’t been with this new book, Farmhouse Weeknights, Quick and Wholesome Recipes for Dinner by Melissa Bahen.

This is my kind of cookbook—packed with comforting, mouthwatering recipes that anyone can whip up, whether you’re a kitchen newbie or a seasoned pro like me. I’ve been cooking my whole life, and let me tell you, getting a meal on the table fast is crucial when you’re feeding a young family. But here’s the kicker: it’s just as important when you’re older. As the years pile on, you’re tired, you’re creaky, maybe you’re cooking for one, and the last thing you want is to fuss over dinner. This book? It’s a lifesaver for the young and the not-so-young. There’s not a single recipe in here I don’t want to dive into. My plan? Start at page one and cook my way through every single dish.The recipes are clear and concise. The photos are gorgeous, I love the commentary by the author ahead of each recipe, and there is an index (I’m doing back flips here, because you all know how I feel about indexes in cookbooks, and how distressed I am at the fact that they’re disappearing, probably as I write).Every recipe lists prep time, cook time, and serving size right at the top, so there’s no guesswork. If you’re strapped for time (who isn’t?), you can zero in on a dish that fits your schedule. Me? I’m gunning for the 10-minutes-or-less crowd-pleasers, starting with the Caprese Grilled Cheese Sandwich—5 minutes prep time, people! Woot woot! Plus, Melissa throws in shortcuts to shave even more time off cooking.I have no doubt that this cookbook will have you as fired up as I am. It’s a must-have, whether you’re gifting it to someone setting up their first home or a seasoned soul who’s been running a kitchen for decades. Pre-order it here —you won’t regret it. This book’s got big thumbs-up energy, and I’m already counting down the days to cook my way through it, starting with the Donut Shortcake. What can I say?

 Many thanks to Gibbs Smith Publishing Company who provided me with a complimentary copy in exchange for an honest review.

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