Trisha Yearwood's Spinach Casserole: Creamy, Cheesy Comfort in Every Bite

 

I’ll admit it—I have a serious weakness for vegetable casseroles. They’re cozy, versatile, and somehow manage to feel indulgent while still being mostly veggies. Whether as a hearty side or the star of the plate, they just hit the spot. And when it comes to spinach? I’m all in. So when I came across Trisha Yearwood’s take on a spinach casserole, I knew I had to try it.

The original recipe caught my eye because it’s rich, flavorful, and surprisingly straightforward. But I noticed something a little different in her approach: the cream cheese is added later in the process. In her version (as shared on Food Network for her Creamed Spinach Casserole), she incorporates it more traditionally, but many recreations and adaptations—like the one I followed—blend it smoothly into the cream sauce for extra silkiness. I tweaked it slightly to melt the cream cheese fully with the heavy cream first (no lumps here!), and the result was pure perfection: ultra-creamy, garlicky, with just the right kick from cayenne and a whisper of nutmeg.

This dish is everything you want in comfort food—velvety texture, golden cheesy topping, and that irresistible aroma filling the kitchen. I paired mine with a delicate fillet of brown butter halibut for lunch, and the combination was heavenly: the mild fish against the bold, creamy spinach was spot-on.

Here’s the recipe I used and loved (adapted slightly for smoother results):

Trisha Yearwood's Spinach Casserole

3 T. butter

3 cloves garlic, minced

1 medium onion, chopped

Pinch of freshly ground nutmeg

¼ t. cayenne pepper

1¼ c. heavy cream

3 oz. cream cheese

2 10-oz. pkg. frozen chopped spinach, thawed and well-drained

Salt and freshly ground black pepper, to taste

⅔ c. shredded Parmesan cheese, divided

2 T. breadcrumbs

 Preheat your oven to 400°F and grease a 2-quart baking dish.

 In a medium saucepan over medium-high heat, melt the butter. Add the minced garlic and chopped onion; cook, stirring occasionally, until the onions soften (about 5 minutes).

 Stir in the nutmeg (if using), cayenne, heavy cream, and cream cheese. Simmer gently until the mixture thickens slightly and the cream cheese melts completely into a smooth sauce (about 5 minutes).

 Add the drained spinach, salt and pepper to taste, and ⅓ cup of the Parmesan. Stir until everything is well combined and heated through.

 Transfer the mixture to your prepared baking dish. Sprinkle the breadcrumbs and remaining ⅓ cup Parmesan evenly over the top.

 Bake for 15–17 minutes, or until the top is golden brown and bubbly. Let it rest a few minutes before serving—the aroma alone is worth the wait!

This casserole reheats beautifully and makes fantastic leftovers. It’s rich enough to stand alone as a main with a salad or crusty bread, yet elegant enough to grace any dinner table. Trisha Yearwood knows her Southern comfort, and this dish proves it.

 If you’re a spinach lover (or just need an easy, crowd-pleasing veggie side), give this a whirl. You might find yourself making excuses to have “just one more scoop.”

 

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Chocolate Malt Shoppe Bars: My Tweaked Version of a Creamy, Nostalgic Treat

 

If you're anything like me, the idea of turning a classic chocolate malt into a no-bake dessert bar sounds pretty irresistible. I stumbled across Amanda Rettke's Chocolate Malt Shoppe Bars on iambaker.net, and after one look at those creamy layers, Oreo crust, and Whoppers topping, I knew I had to try them.

The original recipe is fantastic—rich, malty, and full of that old-school soda-fountain nostalgia—but I made a couple of adjustments that worked better for my kitchen and taste. First, I scaled it up to my preferred 9"×9" straight-sided pan because an 8"×8" just doesn't give enough servings for a proper dessert. (Who wants skimpy bars?) Second, I switched from regular marshmallows to miniature ones. The larger ones took a bit too long to melt, stiffened up too quickly, and consequently left little chewy bits of marshmallow in the filling. The minis melted quickly and smoothly and gave the filling that perfect velvety texture—no lumps, no hardening. The result? Ultra-creamy, chocolate-malt perfection that sets beautifully. Third, her 3-4 hours chill time was not nearly enough. Let these go 8, or better yet, over night, making them nicely make ahead. Lastly, I switched from semisweet chocolate chips to dark chocolate chips because it made the chocolate flavor richer and more intense.

These bars are now firmly on my “make again soon” list. They're rich without being heavy, and that crunchy Whoppers garnish adds the best contrast. If you're a fan of chocolate malt anything, this one's for you.

Chocolate Malt Shoppe Bars

 Adapted from Amanda Rettke at iambaker.net

 

Base (Oreo Crust):

 26 Oreo cookies
5 T. butter, melted

Filling: 
2½ T. butter
2⅔ c. miniature marshmallows
¾ c. dark chocolate chips
¼ t. kosher salt
10 oz. cream cheese, room temperature
1 c. confectioners' sugar
1 c. chocolate malt powder
1¼ t. vanilla extract
1¼ c. heavy whipping cream

Garnish:
1¼ c. crushed malted milk balls

Line a 9”×9” straight-sided baking dish with parchment paper, letting it overhang the sides for easy removal. 

Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. With the machine running, slowly pour in the melted butter and continue pulsing until the mixture resembles damp sand. Firmly press the crumbs into the bottom of the prepared pan—I like using a tart tamper for an even, compact layer. Pop the crust into the refrigerator while you make the filling. 

In a medium saucepan over medium-low heat, melt the butter. Add the miniature marshmallows, dark chocolate chips, and kosher salt. Stir constantly until everything is just melted and smooth—don't overdo it, or the marshmallows can seize up and harden. Remove from heat and let it cool for 5–8 minutes; it'll thicken and get sticky as it sits. 

In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese, confectioners' sugar, chocolate malt powder, and vanilla until completely smooth and creamy. 

Switch to the whisk attachment. With the mixer on low, slowly pour in the heavy whipping cream. Increase speed and whip until the mixture is thick and fully combined. 

Add the cooled marshmallow-chocolate mixture to the bowl and mix on low until everything is evenly incorporated—no streaks. 

Remove the crust from the fridge and pour the filling over it, spreading into an even layer with an offset spatula. Generously sprinkle the crushed malted milk balls over the top, pressing lightly so they stick. 

Refrigerate for 8 hours (or overnight) until fully set. Use the parchment overhang to lift the bars out, then slice and serve. 

These keep well in the fridge for a few days—just cover them tightly. Enjoy the creamy, malty goodness!

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Heartland Chicken Salad Sandwich – A Nostalgic Twist on a Family Classic

 

I’ve never been one for chain restaurants, but Houlihan’s was different. There was something special about those outings when my boys were little—my mom and I would bundle them up, head to one of the nearby locations, enjoy a relaxed meal, and then make a day of shopping. The food was reliably good, but honestly, it was the memories that made it shine: laughter over plates, little hands reaching for fries, and that cozy feeling of family time well spent. I miss those days more than I can say.

Recently, I was reminiscing with my older son about those lunches, and he lit up remembering his go-to order: the Heartland Chicken Salad. He’d always pick out the onions and tomatoes (classic kid move), but otherwise, he devoured it. That conversation sparked an idea—what if we turned that beloved salad into a sandwich?

I gave it a try, and wow, it’s even better than I hoped. The combination of crisp mixed greens, tender chicken (I went with chopped rotisserie for ease), smoky bacon, sharp aged cheddar, crunchy spicy pecans, sliced red onions, and red bell peppers (or cherry tomatoes in a pinch), all tossed in a garlicky ranch dressing—it’s hearty, flavorful, and downright craveable.

The real star? That garlic ranch dressing. Houlihan’s version was legendary, but since I couldn’t track down an exact recipe, I whipped up my own. It’s creamy, tangy, and packed with garlic goodness—perfect for binding everything together. 

Here’s how I built the sandwich:

Start with a toasted hoagie roll (seriously, don’t skip the toasting—it adds incredible depth and crunch). Then I tossed together mixed greens, shredded rotisserie chicken, crispy smoked bacon, shredded aged cheddar, toasted pecans — don’t even THINK about not toasting them, seriously it makes a tremendous difference —, diced red onion, quartered cherry tomatoes, and garlic ranch dressing. The combination of flavors is really superb. It’s salad-meets-sandwich perfection—fresh yet indulgent, with every bite evoking those old Houlihan’s lunches.

Homemade Garlic Ranch Dressing

Makes about 1¼–1½ cups (plenty for multiple sandwiches or salads)

  ½ c. Duke’s mayonnaise

½ c. sour cream

¼–½ c. buttermilk

1½ t. garlic paste

½ t. garlic powder

1 t. onion powder

1 t. fresh lemon juice

½ t. dried dill weed

½ t. dried parsley

½ t. salt (adjust to taste)

 ¼ t. freshly ground black pepper

In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, and ¼ cup buttermilk until smooth and creamy.

 Stir in the garlic paste, garlic powder, onion powder, dill, parsley, salt, and pepper. Mix well.

Gradually add more buttermilk if you want a thinner, more pourable consistency.

 Taste and adjust seasoning—maybe a touch more salt, garlic, or lemon.

Cover and refrigerate for at least 2 hours (overnight is ideal) to let the flavors meld and deepen.

This dressing truly makes this sandwich something extra special. Next time you’re craving comfort food with a side of nostalgia, give this a whirl. It might just bring back some sweet memories of your own. 

What’s your favorite childhood restaurant dish you’ve recreated at home? I’d love to hear in the comments!

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Sage Green & Cherry Blossoms: My Fresh Spring Table Setting

 

Spring has officially arrived at my table! Soft, subtle, and irresistibly pretty, this first tablescape of the season feels just like the gentle awakening of warmer days. With only a few quick swaps, it can easily shift into bolder, brighter hues as summer draws near.

 

A neutral linen tablecloth with a delicate cream design creates a calm foundation, topped by a super affordable sage-green cheesecloth runner that drapes freely and organically from end to end—like a gentle breeze across the table.

 

The centerpiece steals the show: a majestic swan planter brimming with faux cherry blossoms, adding elegance and a touch of whimsy. As evening settles in, cordless table lamps bathe everything in a warm, inviting glow.

Each place setting begins with an off-white charger featuring pretty scalloped edges. Layered on top are my cherished Portmeirion “Botanic Garden” dinner and salad plates. Perched above the salad plate sits a vintage off-white appetizer plate illustrated with herbs and their names—a treasured souvenir from the Missouri Botanical Garden gift shop in the 1980s!

Bordallo Pinheiro’s charming green cabbage leaf salad bowls complete the look and are perfect for serving velvety spring soup. The matching Portmeirion Botanic Garden Butterfly cups and saucers flutter in beautifully, promising butterflies and blooms ahead.

 

For flatware, I pulled out my all-time favorite Kelenfer set with its delightful musical-note tail design—it never fails to make me smile. Sage-green Ruvanti napkins echo the runner and add just the right hint of color.

 

And oh, the glassware! I had the most fun here, mixing three different patterns, colors, and sizes to evoke the joyful feeling of spring growth rising from the earth. As a proud “green girl,” I couldn’t resist these gorgeous green ribbed stemless wine glasses—the texture is divine and pairs effortlessly with elegant crystal champagne flutes and sunny golden-yellow stemware. The combination feels fresh, alive, and perfectly spring-like.

 

This tablescape is soft elegance at its best—pretty today, ready to bloom brighter tomorrow. I hope it inspires your own spring table!   

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This post is linked to: Tablescape Thursday 

Why I Ditched Bottled Bone Broth for Homemade (Chef Marco Canora's Roasted Chicken Recipe)

 

You've probably noticed the flood of ads for Chef Marco Canora's bone broth all over the Internet lately. He named his bone broth brand Brodo because "brodo" is the Italian word for broth. He launched it out of his East Village restaurant, Hearth, back in 2014, starting with a takeout window serving cups of hot broth like coffee. I've had his book, Brodo: A Bone Broth Cookbook for years. I make my own bone broth following his method, and I can tell you it's much cheaper than buying the bottled stuff—and I truly believe it has real health benefits.

Last week, I started feeling like I was coming down with something and went straight into panic mode. The next morning, I pulled some chicken stock from the freezer, whipped up a batch of chicken noodle soup, and sipped it every evening with a squeeze of fresh lemon juice for dinner. (I also enjoyed a Flu Shot Cocktail for good measure.) Two days later, I felt completely fine—no trace of illness.

That experience convinced me, so I've been stocking up whenever chicken goes on sale. Now my (newly defrosted) freezer is full of homemade bone broth, ready whenever I need it.

 If you don't have Marco's book (which I highly recommend), here's his roasted chicken bone broth recipe. It's delicious sipped on its own, perfect for chicken noodle soup, or as a base for almost any dish. I will say that while this broth is exceptionally good on its own, I do take a tip from Ina in that I add a hefty tablespoon of chicken soup base, as well as emp,yhing a few addition of my own like poultry seasoning and chicken seasoning. It adds so much additional flavor – Wow! You are going to love it.Brodo’s Roasted Chicken Bone Broth Recipe

 5-6 lbs mixed chicken bones (backs, necks, wings, and feet for the best gelatin)

2 large onions (quartered)

3-4 large carrots (chopped in thirds)

3 celery stalks (trimmed)

1 head garlic (split)

10-15 peppercorns

3 bay leaves

A handful of fresh parsley

Enough to cover everything by 1-2 inches

2 T. tomato paste

Sea salt to taste

 Preheat your oven to 375°F. Spread the chicken bones on rimmed baking sheets and roast for about 1 hour until nicely browned, flipping them halfway.

 Transfer the roasted bones to a large stockpot (a 16-quart one works best) and cover with cold water. Bring to a boil over high heat.

 As it boils, skim off any foamy impurities that rise to the surface.

 Once skimmed, lower the heat. Add the vegetables, aromatics, and tomato paste (if using), pushing them down into the liquid.

 Simmer gently for 3-5 hours—or up to 12-16 hours for deeper flavor and more gelatin.

 Remove large solids with a spider skimmer, then strain the broth through a fine-mesh strainer into containers.

 Let it cool, then refrigerate. The fat will harden on top and can be scraped off easily.

 The broth keeps in the fridge for 5-7 days or freezes well for up to 6 months.

 

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Creamy Chicken Wild Rice Casserole with a Flavorful Twist

 

Casseroles are the ultimate comfort food—easy, hearty, and perfect for feeding a crowd without much fuss. I recently experimented in the kitchen and came up with this creamy chicken wild rice casserole that turned out even better than I hoped. It's packed with tender chicken, nutty wild rice blend, crisp veggies, and a creamy sauce that ties everything together beautifully. The surprise stars? Fire-roasted red peppers for a subtle smoky sweetness and water chestnuts for that satisfying crunch.

What I love most about this dish is its versatility. It's a true one-dish meal with protein, starch, and veggies all in one. You can prep it ahead (assemble everything except the toppings, refrigerate overnight, then add the cheese and fried onions right before baking), making it ideal for busy weeknights, family dinners, or even a ladies' luncheon. It serves about 6 generous portions—plenty for a family or leftovers the next day.

The Montreal Chicken Seasoning adds a savory, herby kick (think garlic, onion, black pepper, and hints of herbs), while the sharp cheddar melts into gooey perfection and the French fried onions give an irresistible crispy topping.

Give it a try—you might just find your new go-to casserole!

Creamy Chicken Wild Rice Casserole 

3 c. white & wild rice blend

3 c. cooked, cubed chicken breast meat

2 stalks celery, chopped

4 scallions (green onions), diced

½ c. chopped crimini mushrooms

⅓ c. chopped fresh parsley

⅔ c. chopped Melissa’s Fire Roasted Red Peppers, drained

1 8-oz. can water chestnuts, drained and chopped

1 14.5-oz. can French-style green beans, drained

1 10.75-oz. can cream of celery soup

½ c. Duke’s mayonnaise

½ c. sour cream

1¼ t. Montreal Chicken Seasoning

¼ t. freshly ground black pepper

½ c. grated sharp cheddar cheese

1 2.5–6 oz. can crispy fried onions

Cook the white & wild rice blend according to the package directions. Fluff and set aside to cool slightly. 

While the rice is cooking, preheat your oven to 350°F.

Lightly grease a 2½-quart casserole dish.

In a large mixing bowl, combine the cooked chicken, chopped celery, diced scallions, mushrooms, parsley, fire-roasted red peppers, water chestnuts, and drained green beans. Add the cream of celery soup, mayonnaise, sour cream, Montreal Chicken Seasoning, and black pepper. Stir everything together until well mixed and creamy.

Gently fold in the cooked rice until evenly distributed. Transfer the mixture to the prepared casserole dish. Sprinkle the grated sharp cheddar cheese evenly over the top. Finish with a generous layer of crispy fried onions.

Bake for 25–30 minutes, or until the casserole is hot and bubbly, the cheese is melted, and the onions are golden and crispy.  Let it rest for 5 minutes before serving. Enjoy!

Tips

- Make-ahead: Assemble through step 6, cover, and refrigerate up to 24 hours. Add cheese and onions just before baking (you may need to add 5–10 extra minutes to the bake time if starting cold).

- Variations: Swap cream of celery for cream of chicken or mushroom if preferred. Add a dash more seasoning for extra flavor.

- Servings: 6 hearty portions.

 This casserole hit all the right notes—creamy, crunchy, savory, and satisfying. Let me know if you try it! 

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