My New Obsession: This Smoky Garlic Paprika Seasoning Blend

 

I have a serious new addiction in my kitchen, and I just had to share it with you all. McCormick’s Smoky Garlic & Paprika Seasoning is absolutely phenomenal! At first glance, the ingredient list looks pretty straightforward — sea salt, garlic, smoked paprika, turmeric, onion, and paprika extract for color. But when you combine them, something magical happens. The deep smokiness from the paprika pairs perfectly with the bold garlic and subtle warmth from the other spices. It’s a flavor bomb that elevates everyday meals without any effort.

 I’ve only had the bottle for about a week and I’m already more than halfway through it. I’ve used it on scrambled eggs, garlic bread, chicken salad, egg salad, and right on top of juicy hamburgers. It shines on grilled meats, roasted vegetables, soups, and even avocado toast. (You may recall my mentioning it last week in the Alouette clone of Everything Bagel Cheese Spread.) 

The directions say to sprinkle generously on meats, veggies, or soups, but honestly, this versatile blend tastes incredible on almost anything. It adds that perfect smoky, garlicky kick that makes simple dishes taste restaurant-quality. 

If you’re looking for an all-purpose seasoning that actually delivers big flavor, I can’t recommend this one enough. It’s quickly become my go-to blend for almost everything I cook. Run, don’t walk, and grab a bottle, I mean it! Your taste buds will thank you!  

You can grab a bottle at a very reasonable price here.

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Tomato Soup Meets Grilled Cheese in This Savory Bread

 

Some recipes make the house smell so wonderful that patience goes right out the window. This bread was one of those recipes. The aroma of tomato, cheese, garlic, and herbs drifting through the kitchen was impossible to resist. Unfortunately, my impatience got the better of me, and I sliced into the loaf before it had fully cooled. The result? Less-than-perfect slices and photos that don’t exactly do this bread justice. Sigh.

Thankfully, looks aren’t everything, or at least that’s what I keep telling myself. The first bite confirmed what I had hoped: this bread is absolutely delicious. Rich tomato flavor combines beautifully with sharp cheddar cheese, basil, garlic, and sun-dried tomatoes to create a loaf that truly captures the comforting flavors of tomato soup and grilled cheese.

 This Tomato Soup & Grilled Cheese Bread brings two beloved classics together in one soft, savory loaf. Made completely in the bread machine, it’s incredibly easy and delivers big flavor with sharp cheddar, sun-dried tomatoes, smoked paprika, and fragrant basil.

 Tomato Soup & Grilled Cheese Bread (1½-Pound Loaf)

 ¾ c. condensed tomato soup

¼ c. warm water

3 T. butter, softened

¼ t. Worcestershire sauce

4 Melissa’s oil-packed sun-dried tomatoes, chopped

1 T. sugar

1 t. salt

1 t. McCormick Smoked Paprika & Garlic Seasoning

1 t. dried basil

1 T. grated Parmesan

¼ t. onion powder

¼ t. freshly ground black pepper

3 c. bread flour

1½ c. sharp cheddar cheese, shredded

2 t. bread machine yeast

 Add all ingredients to your bread machine pan in the order recommended by your manufacturer (usually liquids first, then dry ingredients, with yeast on top).

 Select the Basic/White Bread cycle with a light or medium crust color.

 After the dough has mixed for 5–10 minutes, check the consistency. Add flour one tablespoon at a time if it looks too sticky, or water one teaspoon at a time if it seems dry.

Let the machine complete the full cycle. Remove the bread immediately and cool on a wire rack before slicing (though I’ll admit I rarely wait that long).

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Night of the Iguana Tablescape

This tablescape was inspired by the cover of the April issue of Missouri Conservationist magazine. While I named my table “Night of the Iguana” (reminded of the 1964 Richard Burton, Eva Gardner film of the same title – here’s hoping dinner will be less angst-filled and dramatic than the film) no iguanas are present, I just thought this sounded much catchier than “Night of the Eastern Collared Lizard” (as featured on the cover below) — no doubt you’ll agree. People ask me where I get ideas for tables, well, here's a fine example.

 

The entire look started with yardage from Spoonflower used as a table covering that sets a soft, reptilian, grassy stage.

Layered on top are shimmery green chargers that catch every flicker of light like dew on a prairie rock. 

A sunny yellow Waechtersbach dinner plate sits front and center. The yellow plate is then topped with a salad plate by Fiestaware in the “Meadow” color, topped by a Pfaltzgraff Naturewood salad plate that peeks out from behind faux greenery just enough to feel like it’s emerging from the underbrush. 

A Fitz and Floyd Toulouse Green appetizer plate finishes the stack. 

 

At the heart of the table, a gorgeous Creative Co-Op Stoneware Reactive Glaze Pitcher takes center stage. Filled with lush faux grass and a gentle battery-powered candle, it glows like a tiny lantern in the tall grass. A pair of sleek cordless table lamps flank the pitcher, casting a warm, modern light that makes the whole scene feel alive after sunset.

Gold flatware adds a quiet sparkle, while crisp green napkins from Amazon and Winston Porter Knizair Glass butter dishes from Wayfair complete each place setting with effortless charm. 

 

The green water glasses are from Villeroy and Boch, the cups and saucer are vintage Franciscan.Tucked in amongst the plates is a small black iron lizard that I got from Pottery Barn. It has a small glass insert so it can be used as a salt cellar, but I love it just the way it is. 

 

The result? A tablescape that feels like a love letter to the Missouri prairie—bright, playful, and completely at home whether you’re hosting a casual summer supper or just want your everyday meals to feel a little more wild.

No iguanas were harmed (or even invited), but the spirit of that bold little lizard is very much present.  

 

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

 

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

Panoply - Happy 250th Birthday, America!

Home is Where the Boat Is - Oh My Stars & Stripes

Hyacinths for the Soul - Celebrate With a Patriotic Heart

Olla-Podrida - Night of the Iguana Tablescape

Everyday Living - America is 250: Let's Celebrate!

Me and My Captain - Belmont Stakes, The Last Race of Triple Crown

The Cats Whiskerz - A Gardener's Tablescape

Pandora’s Box - Summer Patriotic Tablescape and Kitchen Cart

Life and Linda - A Whimsical Elegant Pastel Summer Table

The Bookish Dilettante - Tablescape for America 250

My Thrift Store Addiction - Summer Serenity in the Garden: Elegant Breakfast For One

Corner of Plaid and Paisley - Celebrating America's Favorite Pastime

Thrifting Wonderland - Searching for Summer: A Thrifted Tablescape

Red Cottage Chronicles - From Antiquing to Dinner: A Simple Summer Gathering with Friends

Dinner at Eight - A Casual Summer Table Inspired by Island Daydreams

Mantel and Table - Blue and White Tablescape - How to Enjoy a Beautiful Summer 

  

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This post is linked to: Tablescape Thursday  

Creamy Everything Bagel Cheese Spread (Cheaper and Better Than Store-Bought!)

 

I can be very dippy. By this, I mean that I am never without some kind of delicious dip in the fridge, ready for apples, crudités, crackers, and my absolute favorite these days: mini pretzels.  But can someone please explain why these fancy cheese spreads cost so much? I recently grabbed a container of Alouette Toasted Everything on sale… for five dollars. Five dollars! We’re talking cream cheese, a little sour cream, mayo, and some seasoning. In what universe is that worth five dollars?!  Five! Dollars!

Anyhoo… just like I’ve started baking my own bread (which, by the way, makes the most incredible dippers for this stuff), I’ve begun creating copycat versions of all my favorite cheese spreads. If you love the toasted everything flavor as much as I do, you’re going to want this recipe. It’s ridiculously simple, way more economical, and honestly tastes SO MUCH better. 

Alouette Toasted Everything Cheese Spread Copycat

1 (8-oz.) package cream cheese, room temperature

¼ c. sour cream

¼ c. Duke’s mayonnaise

2 to 3 T. Everything bagel seasoning

Pinch McCormick Smoked Paprika & Garlic Seasonings

A few gratings of freshly ground black pepper

 

 Place all ingredients in a mixing bowl. With a handheld mixer, beat it to within an inch of its life until smooth and creamy. Refrigerate for at least 1 hour (it’s delightfully make-ahead!) so the flavors can meld and get even better.

 Serve with apples, veggies, crackers, pretzels, or — my personal favorite — slices of your homemade bread. Enjoy!

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Ally McKinley Returns in a Festive Yet Deadly Highland Games Mystery

 

Dee MacDonald’s Murder at the Highland Games is the fourth installment in her delightful cozy mystery series featuring amateur sleuth Ally McKinley. Set against the vibrant backdrop of the annual Locharran Highland Games, the book captures the excitement of a Scottish village in full festive swing, complete with bagpipes, traditional dancing, and the roar of the crowd cheering on athletes in events like the caber toss.

 When champion challenger Archie Armstrong collapses dead mid-toss, Ally is quickly on the scene and realizes this is no tragic accident but cold-blooded murder. What follows is a classic cozy investigation: Ally, powered by her famous shortbread, copious cups of tea, and plenty of determination, begins piecing together suspects. The stakes rise when her chief suspect turns up dead by the loch, a threatening note clutched in their hand. As the killer remains at large, the question looms, can Ally solve the case before the sun sets on her own Highland adventure?

 MacDonald excels at the elements that make this series so enjoyable. The characters feel warm and lived-in, their relationships authentic, and the Highland village setting is vividly charming. I particularly love the snappy, humorous dialogue between characters that often delivers genuinely funny lines and lightens the mood even amid the murders. The author’s affection for the culture, traditions, and community shines through, making Locharran feel like a place you’d want to visit (despite the surprisingly high body count).

 While this entry didn’t quite pull me in with the same magnetic grip as the earlier books in the series, it’s still a thoroughly entertaining read. The plotting is solid, the atmosphere immersive, and the cozy comforts—shortbread-fueled sleuthing included—are all present and accounted for. Fans of the series will likely enjoy spending more time with Ally and the quirky villagers.

 If you’re new to the series or simply love light-hearted mysteries with a strong sense of place and humor, Murder at the Highland Games is well worth picking up. Dee MacDonald has created a world that would translate beautifully to television, and I’ll certainly be back for Ally’s next case. A fun, breezy addition to a consistently charming series.​​​​​​​​​​​​​​​​​​​​​​​

You can order a copy here. 

Thanks to NetGalley, the author and publisher for providing me with an advanced digital copy in exchange for an honest review.

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Welcoming a Dwarf Lady Finger Banana: My Latest Tropical Orchard Adventure

 

I. AM. EXCITED!!

 Every year, I love adding something fresh and exciting to my indoor/outdoor orchard. This time, I've gone full tropical and ordered a Dwarf Lady Finger Banana Plant (Musa acuminata) from Logee’s.

 This compact gem stays a manageable 4–5 feet tall, making it perfect for containers or small sunny spaces. It produces adorable 4–5 inch sweet, thin-skinned yellow bananas — BANANAS!! — and often fruits within 1–2 years. I can't stop smiling at the thought of harvesting my very own homegrown bananas!

 I already grow my own lemons, a charming little Calamondin orange (ideal for homemade marmalade and cocktails), and an avocado tree that's bloomed beautifully for two years running—though the avocados are still playing hard to get. This banana feels like the perfect next chapter in my edible garden adventure.

 What I love most is how seamlessly it moves between indoors and outdoors. Those broad, lush leaves instantly scream “tropical paradise,” bringing vibrant energy to my conservatory in winter and my deck garden in summer. The plant is fast-growing in warm weather, and the fruiting stem arches gracefully from the crown like a natural showpiece.

 For those of you interested, here’s the skinny:

Size: Compact at just 4–5 feet tall—ideal for patios and pots.

Fruit: Super-sweet, 4–5 inch bananas with thin skins.

Growth: Quick to fruit and easy to manage in containers.

Care: Give it plenty of sun, warmth, water, and fertilizer for a bountiful harvest.

 If you've even considered growing your own bananas, you're in for a treat. I'll be documenting the entire journey—from unboxing the plant to planting, caring for it through the seasons, and (hopefully) that first sweet bite. I can't wait for it to arrive!

With those tempting 95°F days in March and my favorite pop-up plant nursery reopening on Good Friday, the gardening itch is real. This year I'm keeping it smart: sticking with proven winners like tomatoes, cherry tomatoes, cucumbers, and green beans after last year's pepper experiment taught me a valuable lesson about space and performance.

 Stay tuned as I welcome this little tropical beauty into my leafy family. Let the banana-growing adventure begin!

All photos from Logee’s.

Creamy Spring Asparagus Chicken Penne

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Every spring, when the first tender asparagus spears hit the market, I go a little overboard. I buy as much as I can carry and happily eat it every single day—in a quiche for breakfast, in soup, salad, tucked into a sandwich, pickled, and especially in this creamy, dreamy pasta dish.

This is everything I want in a weeknight dinner: fast, flexible, and full of fresh seasonal flavor. The asparagus stays bright and crisp-tender, the mushrooms add earthy depth, and the light garlic-Parmesan cream sauce ties it all together without feeling heavy. Best of all, you can have it on the table in under 30 minutes if you prep your ingredients ahead.

It’s also incredibly customizable. Add fresh peas or sugar snap peas if you have them. Serving a vegetarian? Simply pull out a portion of the veggies and pasta before stirring the chicken back in. The result is light yet satisfying—perfect for those warm spring evenings when you still want something cozy. 

Creamy Spring Asparagus Chicken Penne

 
8 oz. penne pasta
2 T. olive oil, divided
½ lb. boneless, skinless chicken breasts, cut into strips
Salt & freshly ground black pepper
8 oz. cremini mushrooms, sliced
1 bunch Melissa’s organic asparagus, sliced on the diagonal into 2-inch pieces
4 medium garlic cloves, minced
1 c. heavy cream
½ c. chicken broth
½ c. grated Parmesan cheese
1 t. dried thyme (or 1 T. fresh)
Fresh parsley, chopped (for garnish)

 

 Bring a large pot of salted water to a rolling boil. Season the chicken strips generously with salt and pepper.

Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and fully cooked through. Remove to a plate and set aside.

While the chicken cooks, add the penne to the boiling water and cook until al dente (about 10–11 minutes).

In the same skillet, add the remaining 1 Tbsp. olive oil. Sauté the mushrooms and asparagus for 5–7 minutes until the asparagus is crisp-tender and the mushrooms are golden.

Add the minced garlic and cook for 1 minute until fragrant.

Pour in the heavy cream and chicken broth. Stir in the Parmesan and thyme. Simmer for 2–3 minutes until the sauce thickens slightly.

Using a spider or slotted spoon, transfer the cooked pasta straight into the skillet (a little pasta water helps create a silky sauce—don’t drain it completely!). Add the reserved chicken and toss everything until beautifully coated.

Taste and adjust seasoning. Garnish with fresh parsley and serve immediately.

Chef’s Note: Don’t skip seasoning the chicken well, and use real heavy cream and good Parmesan—these are what make the sauce luxurious.

For a change of pace here are some interesting flavor additions:
Lemon zest + a squeeze of fresh lemon juice at the end: brightens everything and cuts the richness.

Red pepper flakes (½ tsp.) sautéed with the garlic for gentle heat.

Fresh basil or tarragon stirred in at the finish.

Handful of fresh or frozen peas or sugar snap peas added with the asparagus.

Sun-dried tomatoes (oil-packed, chopped) for sweet-tangy depth.
Toasted pine nuts for crunch on top.

For fun, set up a pasta bar with small bowls of all of the above on the table, and let your guests choose how they want to top their pasta.

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