Saffron-Spiced Chicken Makhani with Lemon Yogurt

 

Few dishes rival the elegance of a slow-simmered meal that envelops your home in fragrant, exotic notes. This Saffron-Spiced Chicken Makhani with Lemon Yogurt reimagines a timeless Indian-inspired classic with a refined twist—tender chicken steeped in garam masala, turmeric, and a whisper of saffron, enriched with creamy yogurt and brightened by a touch of lemon. The slow cooker melds these flavors with Rotel tomatoes and a late addition of peas, creating a dish that’s as effortless as it is opulent. Serve it over fragrant rice with a scattering of cilantro, and you’ve crafted a masterpiece fit for both intimate dinners and grand occasions. This isn’t just dinner—it’s an experience.Saffron-Spiced Chicken Makhani with Lemon Yogurt

 2 lbs. boneless, skinless chicken breasts, cut into 1" cubes

1 t. kosher salt

½ t. freshly ground black pepper

2½ t. garam masala

Pinch of saffron threads (about 10-15 threads), crushed

1-2½" piece of Melissa's organic ginger, minced

2 garlic cloves, minced

3 Melissa’s shallots, diced

2 T. unsalted butter

1 T. tomato paste

1½ t. turmeric

1 14-oz. can Rotel tomatoes

1 10-oz. pkg. frozen peas

1½ c. plain yogurt

1 T. fresh lemon juice

¼ c. chopped Melissa’s organic cilantro

 Lightly mist the inside of a 4-quart slow cooker with cooking spray (like PAM) for easy cleanup.

 In a medium bowl, toss the chicken cubes with kosher salt, black pepper, garam masala, and crushed saffron threads until evenly coated. Transfer to the crockpot.

 In a separate bowl, combine the minced ginger, garlic, diced onion, unsalted butter, tomato paste, turmeric, and Rotel tomatoes. Stir until blended, then pour this vibrant mixture over the chicken.

 Set the crockpot to low and cook for 6 hours, allowing the saffron and spices to infuse the chicken with rich, tender flavor.

 After 6 hours, stir in the frozen peas and cook for an additional 30 minutes.

Turn off the heat, then gently fold in the plain yogurt and fresh lemon juice, lending a creamy texture and a zesty lift.

Serve this luxurious dish over your favorite rice—basmati or jasmine enhances its sophistication—and garnish with fresh cilantro leaves for a final flourish.

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Dashing Hare Tablescape

 

This design is more intentional than my usual creations, embracing simplicity with a restrained palette of orange and green. Yet, its understated elegance speaks volumes. The foundation features a burlap tablecloth, paired with a sage-green gauzy runner, both carried over from last week’s tablescape.

 Initially, I hadn’t planned an Easter table setting, but a charming running hare weather vane caught my eye and sparked inspiration. I decided to make it the centerpiece—an element I often find the most challenging—and build an elegant tablescape around it.

The plate stack is a curated blend of heritage and style: Italian porcelain chargers with deep green rims, a cherished inheritance from my mother, layered with black and white polka-dotted porcelain plates, matching soup bowls (perfect for my avocado cucumber soup), mugs, and vibrant tangerine Fiestaware plates. Each piece harmonizes within the cohesive color scheme.

One of the highlights of this tablescape are the whimsical carrot-shaped salad bowls, which never fail to spark conversation. They’re versatile—ideal for a carrot salad, a warm carrot soup, or even a creamy carrot dip, as I’ve served in the past. Their playful charm elevates the setting.

Bold orange flatware delivers a striking accent, while checked green napkins from Pottery Barn soften the look with subtle sophistication.

The greenery encircling the soup bowls is from a local shop; this is complemented by whimsical faux carrots. The green glassware, sourced from Villeroy and Boch, adds a final touch of refinement.

  This tablescape strikes a balance of simplicity and appeal, suitable for all tastes and versatile enough for Easter, spring gatherings, or summer occasions. It’s a testament to how minimal elements can create a memorable dining experience.

Many thanks to Rita of Panoply for organizing this Easter Tablescape Blog Hop.

Click on the links below for more Spring/Easter table inspiration from my blogging friends:

 Panoply - Spring / Easter Tablescape - Breaking Dormancy

Home is Where the Boat Is - Hop This Way: Farm Fresh Carrot Patch

Celebrating Everyday Life - DIY Easy Bird's Nest Easter Table

Hyacinths for the Soul - No Foolin', Things are Hoppin' Here ~ Spring Tablescape Hop

Me and My Captain - It's Spring with Fluffy Chicks, Pastel Bunnies...and Lambs

My Thrift Store Addiction - For the Love of Tea Cups: A Whimsical Spring Tablescape

Corner of Plaid and Paisley - Spring With a Dash of Easter Table

Life and Linda - Hello Spring Tea Party

Mantel and Table - A Colorful Tablescape with a Beautiful English Country Look

Dinner at Eight - Spring is a Feast for the Senses

Red Cottage Chronicles - Garden Inspired Green Tablescape Styled 3 Ways

Belle Bleu Interiors - The Blessings of Easter

The Cat's Whiskerz - Easter Bunnies Singing the Blues

Thrifting Wonderland - Celebrate Spring with a Joyful Tablescape

The Little Yellow Corner Store - The Tranquility of Easter and Spring

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This post is linked to: Tablescape Thursday

Dijon-Crusted Parmesan Salmon

If you’re looking for a simple yet flavorful way to elevate your weeknight dinner, this Dijon-Crusted Parmesan Salmon is your answer. With tender, flaky salmon fillets coated in a zesty Dijon mustard layer and topped with a crunchy, cheesy breadcrumb mix, this dish brings together bold flavors and satisfying textures. The addition of smoked paprika and fresh lemon juice gives it a smoky, bright finish that’s irresistible. Best of all, it’s ready in under 30 minutes, making it perfect for busy evenings when you still want something delicious and homemade.

I love how versatile salmon is—it’s packed with omega-3s, cooks quickly, and pairs beautifully with a variety of seasonings. This recipe takes it up a notch with a combination of panko and Italian breadcrumbs for extra crunch, plus Parmigiano Reggiano for that nutty, savory kick. The white wine in the breadcrumb mix adds a subtle depth that ties everything together. Whether you’re cooking for yourself or impressing guests, this dish feels fancy without the fuss.

Serve it with a side of roasted veggies or a fresh green salad, and you’ve got a meal that’s as nutritious as it is tasty. Let’s dive into this easy, oven-baked salmon recipe that’s sure to become a staple in your kitchen!

Dijon-Crusted Parmesan Salmon

4 (4-ounce) salmon fillets

Garlic powder, to taste

Smoked paprika, to taste

Salt, to taste

Freshly ground black pepper, to taste

Dijon mustard, for coating

For the Seasoned Breadcrumbs:

¼ c. panko breadcrumbs

¼ c. Italian breadcrumbs

½ c. grated Parmigiano Reggiano

¼ c. minced flat-leaf Italian parsley

1 T. fresh lemon juice

½ t. Kosher salt

¼ c. dry white wine

Preheat your oven to 375°F and adjust the rack to the middle position.

In a medium bowl, combine the panko breadcrumbs, Italian breadcrumbs, grated Parmigiano Reggiano, minced parsley, lemon juice, Kosher salt, and white wine. Stir until well mixed, then set aside.

 Remove the skin from the salmon fillets (the hot water method is recommended) and place each fillet in an au gratin dish. Lightly sprinkle the fillets with garlic powder, smoked paprika, salt, and freshly ground black pepper. Spread a thin, even layer of Dijon mustard over the top of each fillet. Generously top each salmon fillet with the seasoned breadcrumb mixture, pressing lightly to adhere.

Bake for 15 minutes, or until the salmon is cooked through and the topping is golden brown. Serve hot and enjoy!

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Notes to My Mother-in-Law and How Many Camels Are There in Holland? Reviewed

  

On a whim (and because this Kindle pair is SO economical), I recently bought this book bundle by Phyllida Law. For those unfamiliar with Phyllida Law, she is a remarkable Scottish actress whose talent has graced both stage and screen, and she’s also the mother of two equally accomplished actresses, Emma Thompson and Sophie Thompson. Her two-book memoir bundle, Notes to My Mother-in-Law and How Many Camels Are There in Holland? — also published together in paperback as Three Mothers (and a Camel) — is a delightful showcase of the charm that defines her acting work. This collection is a heartwarming, funny, and utterly lovely exploration of family life, motherhood, and the quirks that make it all unforgettable.

 In Notes to My Mother-in-Law, Phyllida captures the tender absurdity of writing daily gossip notes for her deaf mother-in-law, Annie, the family’s lynchpin, whose hearing aid malfunctions add a layer of comedic charm. Then, in How Many Camels Are There in Holland?, she turns her affectionate gaze to her “deliciously dotty” mother, Mego, whose dementia requires Phyllida’s devoted care—complete with cottage-tidying and medicinal G&Ts. All this unfolds while she juggles her busy acting career and raises Emma and Sophie, who contribute wonderful new material to this edition.

What makes these memoirs shine is Phyllida’s ability to blend humor with poignancy. Her stories are peppered with eccentric details—like a peculiar question about camels—whimsical illustrations, and even a couple of recipes that I’m eager to try someday. It’s a charming, uplifting read that celebrates the resilience of mothers and daughters. If you’re looking for a book that’s both a warm hug and a good laugh, this bundle is a treasure; you can get this duo for the low price of  $.99 (!!) here.

 Highly recommended.

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Pineapple Cucumber Fiesta Salad

Pastels are undeniably the hues of spring, effortlessly weaving their charm through Easter and Mother’s Day celebrations. This salad is a stunning addition to your table, perfect for any occasion you choose. It’s cool, refreshing, and packs a delightful punch courtesy of jalapeño and chili lime seasoning. If you prefer a milder flavor like I sometimes do, simply remove the seeds and ribs from the jalapeño before mincing. Its eye-catching appeal deserves a clear dish to showcase its beauty—your guests won’t be able to resist! Pineapple Cucumber Fiesta Salad

2 c. cubed Melissa’s Pinkglow Pineapple*
3 Melissa’s organic mini cucumbers, sliced into thin coins
¼ c. Melissa’s organic red onion, finely minced
1 small Melissa’s jalapeño, finely minced
¼ c. Melissa’s fresh cilantro, chopped
Juice of 1 lime
1 T. honey
¼ t. salt
¼ t. Melissa’s Chili Lime Seasoning

In a large mixing bowl, combine the cucumber, pineapple, jalapeño, red onion, and cilantro. Toss gently to mix.

In a small bowl, whisk together the lime juice, honey, salt, and Melissa’s Chili Lime Seasoning until smooth.

Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.

Chill in the refrigerator for 30 minutes to let the flavors meld. Serve fresh, and store any leftovers refrigerated for up to two days. 

 
*I opted for pink pineapple here because the pink-and-green palette is simply irresistible. A classic yellow pineapple works just as well—your salad will still dazzle in both flavor and presentation.

No-Bake Chocolate Mocha Cheesecake

 

If you’ve been following my dessert adventures, you might remember my growing obsession with no-bake cheesecakes from last year’s posts that you can find here and here. There’s something magical about their simplicity—no oven required—and the way they deliver that perfect creamy texture I crave. My latest favorite? This No-Bake Chocolate Mocha Cheesecake. It’s a chocolate lover’s dream, with an intense, rich flavor that comes from the chocolate-infused cheesecake base and a luscious chocolate ganache topping. It’s fancy enough to impress guests yet easy enough for my family to enjoy on any given day.

No-Bake Chocolate Mocha Cheesecake

For the Crust:

24 Oreos (about 2 cups of crumbs)
1 stick (8 T.) unsalted butter, melted

For the Cheesecake:

2 (8-oz) packages cream cheese, softened
1 c. powdered sugar
1 t. vanilla extract
1 c. bittersweet chocolate chips, melted
1 t. espresso powder
1 c. heavy cream

For the Ganache Topping:

½ c. heavy cream
¾ c. semi-sweet chocolate chips
Chocolate sprinkles (to garnish)

Crush the Oreos into fine crumbs (a food processor works wonders here), then mix with melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Pop it in the fridge to chill for 30 minutes.

In a stand mixer, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla, melted dark chocolate, and espresso powder, mixing until fully incorporated. In a separate bowl, whip the heavy cream into stiff peaks, then gently fold it into the chocolate mixture for that airy texture.

Spread the filling evenly over the chilled crust. Refrigerate for at least 4 hours—or until it’s fully set and ready to slice.

Once set, run a knife around the edge and remove the springform pan. For the topping, heat the heavy cream, pour it over the semi-sweet chocolate chips, and stir until smooth. Let it cool slightly, then drizzle it over the cheesecake. Finish with a generous scattering of chocolate sprinkles around the edges.

Return the cheesecake to the fridge for another 30 minutes to let the ganache set, then slice and serve.

This no-bake wonder is a total crowd-pleaser. The deep chocolate flavor, enhanced by a hint of espresso, pairs perfectly with the crunchy Oreo crust and silky ganache. Whether you’re hosting friends or just treating your family, this recipe delivers every time. I’m already planning my next slice!

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Slow Cooked Beef Roast in Vin et Cacao

There’s something magical about a slow cooker meal—the way it fills the house with irresistible aromas, promising comfort without much fuss. Today, I’m sharing a recipe that takes the humble rump roast to a whole new level — Slow Cooked Beef Roast in Vin et Cacao. Yes, you heard that right—red wine and cocoa powder team up to create a dish that’s rich, tender, and unexpectedly delightful. If you’re skeptical about cocoa in a savory dish, stick with me.

I’ve always loved the deep, soul-warming flavors of a slow-cooked roast, but I wanted to shake things up a bit. Enter red wine (a classic) and dark cocoa powder (a wild card). The wine brings its fruity, robust notes, while the cocoa adds a subtle, earthy depth that doesn’t scream "chocolate" but rather whispers sophistication. Paired with the convenience of canned cream of mushroom soup and dry onion soup mix—judge me if you must—this dish is a no-stress winner that feels gourmet without the effort. This is pure deliciousness, and it’s as easy as it gets.

Slow Cooked Beef Roast in Vin et Cacao

1 (3-pound) beef rump roast
1 10.5-oz. can condensed cream of mushroom soup
1 packet dry onion soup mix
¾  c. dry red wine*
2 T. dark cocoa powder**

Lightly spray a 6-qt. slow cooker with Pam (or any nonstick spray) to keep cleanup easy. Nestle the rump roast into the crockpot.

In a medium bowl, whisk together the cream of mushroom soup, onion soup mix, red wine, and cocoa powder until smooth. It’ll look a little unusual with those dark cocoa flecks, but trust the process.

Pour the mixture over the roast, making sure it’s cozy and covered. Pop the lid on, set it to low, and let it work its magic for 8 hours. That’s it—go live your life while dinner practically cooks itself.

When you lift the lid, you’ll be greeted by a roast so tender it falls apart with a fork, swimming in a velvety, savory gravy with just a hint of something special. The cocoa doesn’t dominate; it melds with the wine and beef juices, creating a depth that’ll have everyone asking, “What’s in this?”like to serve this with mashed potatoes or crusty bread to sop up that incredible gravy. A simple green salad or roasted veggies on the side keep it balanced, but honestly, this roast is the star of the show. Pair it with a glass of the same red wine you used in the recipe, and you’ve got a meal that feels like a hug on a plate.

*Cabernet or Merlot, something bold to stand up to the beef.

**Unsweetened

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