Murder by Cheesecake with Lingonberry Drizzle

Today marks the release of Murder by Cheesecake, the highly anticipated Golden Girls-inspired mystery that I had the pleasure of reviewing earlier this year (you can find my review here). To celebrate, I’m diving into something just as delightful as the book itself: cheesecake! Featured in the back of the novel, this simple yet scrumptious recipe gets an extra-special twist with a Lingonberry sauce—a nod to St. Olaf that would make Rose proud. Whether you’re a fan of cozy mysteries, cheesecake, or the Golden Girls, this is a treat you won’t want to miss.

 Murder by Cheesecake with Lingonberry Drizzle

 Crust:

2 c. graham crackers (about 12 full-size crackers), crushed

½ c. slivered almonds

½ c. melted butter

⅓ c. sugar

 Filling:

4 8-oz. pkgs. cream cheese, room temperature

1 c. sugar

1 T. flour

1 t. vanilla extract

4 whole eggs, room temperature

1 egg yolk, room temperature

½ c. cream

 Lingonberry Drizzle:

1 jar Lingonberries

Water (as needed)

Sugar (as needed)

 Preheat oven to 400°F. Spray or butter a 10-inch springform pan.

 Crush graham crackers and almonds in a food processor until fine. Add melted butter and sugar, processing until combined. Press mixture evenly onto the bottom and up the sides of the prepared pan.

 In a mixing bowl, beat cream cheese, sugar, flour, and vanilla until smooth. Gradually beat in eggs, egg yolk, and cream until fully combined. Pour filling into the crust. Bake for 15 minutes. Lower the oven temperature to 250°F and bake for 1 hour.

 Remove from oven and cool completely on a wire rack. Refrigerate for several hours or overnight.

 To prepare the drizzle, slowly heat the jar of Lingonberries in a saucepan over low heat. Add water, one tablespoon at a time, to thin the sauce to the desired consistency. Add sugar, one teaspoon at a time, to achieve the desired sweetness. Gently spoon the sauce over the cooled cheesecake. Refrigerate to set.

 To serve, dip a knife in water and wipe between cuts.

 Enjoy your Murder by Cheesecake with a tangy and sweet Lingonberry drizzle!

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Tangerine Tequila Sunrise

Cocktails might not win any health awards, but they can lift your spirits when sipped responsibly. Better yet, you can tweak them to be a bit healthier, tastier, and more refreshing by swapping out processed mixers for fresh juice. I recently juiced a bag of Melissa’s pixie tangerines for a Tequila Sunrise, and the result was a game-changer—brighter, sweeter, and fresher than any version I’ve tried before. Here’s the simple recipe that took this classic drink to new heights.

Tangerine Tequila Sunrise

2 oz. tequila*

4 oz. freshly squeezed tangerine juice 

(from Melissa’s pixie tangerines)

½ oz. grenadine

Garnish: tangerine slice and a cherry

Fill a chilled highball glass with ice. Pour in the tequila, followed by the fresh tangerine juice. Add the grenadine—it’ll sink, creating that signature sunrise layering. 

 Garnish with a tangerine slice and a cherry.

Serves:1

This twist not only boosts flavor but also cuts out the bottled stuff. Give it a try—your taste buds will thank you!

 

*Swap with bourbon for a Kentucky Sunrise or brandy for a Brandy Sunrise.

 

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A Taste of History: Chicken Salad with Macadamia Rum Dressing

 

This gem of a recipe hails from the 1989 Westerfield House Luncheon Cookbook, a rare treasure from a once-iconic restaurant and inn nestled in Freeburg, IL, just 30 minutes from St. Louis, MO. The Westerfield House, open from 1983 to 2002, was a culinary haven, even earning a spot among the top 250 U.S. restaurants in ‘Conde Nast Traveler’ (April 1995). 

This Chicken Salad with Macadamia Rum Dressing was featured in their “Potpourri of Salads” luncheon menu, alongside delights like Orange Marmalade Muffins (coming soon to the blog!), Homemade French Bread, Fresh Fruit Fantasia with Poppyseed Dressing, Crab Imperial, and the whimsical “Flowerpot” dessert—a layered treat of cake, cinnamon ice cream, and meringue, served in a flower pot with a live flower on top. Dining at Westerfield House was truly an experience to remember.

Here’s the recipe to bring a piece of that magic to your table:

Chicken Salad with Macadamia Rum Dressing

3 c. diced, cooked chicken
¾ c. Duke’s mayonnaise
1 c. finely diced celery
Sea salt  and white pepper, to taste
Crisp lettuce leaves
Macadamia Rum Dressing (recipe below)
Macadamia nuts, for garnish

Season diced chicken with salt and white pepper to taste. Mix with ¼ cup mayonnaise and chill for about 2 hours. 

Combine chilled chicken with remaining ½ c. mayonnaise and diced celery. Using an ice cream scoop, portion onto crisp lettuce leaves. Just before serving, drizzle with Macadamia Rum Dressing and sprinkle with macadamia nuts. 

Serves: 8

Macadamia Rum Dressing

¼ c. pineapple juice
¾ c. Duke’s mayonnaise 
1 t. rum extract (I used 2 t. for extra flavor)

Blend all ingredients until smooth. Refrigerate until ready to use.

Yield: 1 cup

This dish is a perfect blend of creamy, crunchy, and tropical flavors—a true nod to the Westerfield House legacy. Enjoy!

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Sizzling Rosemary-Garlic Filet Mignon

There’s something undeniably luxurious about a perfectly cooked filet mignon. Tender, juicy, and packed with flavor, this cut of beef is a showstopper for any dinner table. My Sizzling Rosemary-Garlic Filet Mignon recipe takes this classic steak to the next level with the aromatic infusion of garlic, rosemary, and butter. Whether you’re hosting a special dinner or simply treating yourself to a gourmet night in, this recipe will not disappoint.

 I served this with two simple yet delicious sides: steamed broccoli and baked potato coins. The broccoli adds a fresh, vibrant contrast to the richness of the steak, while the potato coins—sliced ½” thick, seasoned with olive oil, salt, and paprika, then baked until crispy—bring a satisfying crunch to the plate. Together, they create a well-rounded meal that’s as beautiful as it is delicious.

Sizzling Rosemary-Garlic Filet Mignon

 2 filet mignon steaks (see notes for size recommendations)

Salt (season generously)

Freshly ground black pepper, to taste

1 T. neutral oil (e.g., avocado or grapeseed oil)

2 T. unsalted butter

5 cloves Melissa’s organic garlic, peeled

4 sprigs fresh rosemary

Remove the filet mignon steaks from the refrigerator 30-60 minutes before cooking. Unwrap them, season generously with salt and freshly ground black pepper, and let them sit on a plate at room temperature. This step ensures even cooking, so don’t skip it!

 When ready to cook, preheat your oven to 360°F.

 Heat a medium cast iron skillet over high heat for 3-5 minutes until very hot. Add the oil (be cautious of splatters), and then place the steaks in the skillet. Sear for 2-3 minutes per side (1-2 minutes for petite filet mignons), until a golden-brown crust forms. Remove the skillet from the heat immediately.

 Add the butter, garlic cloves, and rosemary sprigs to the skillet, nestling them around the steaks.

 Transfer the skillet to the preheated oven. Bake for 2-8 minutes, depending on your preferred doneness:

Rare: 2 minutes (internal temp 115-120°F)

Medium-Rare: 3-4 minutes (internal temp 125-130°F)

Medium: 5 minutes (internal temp 135-140°F)

Medium-Well: 6-7 minutes (internal temp 145-150°F)

Well-Done: 8 minutes (internal temp 155-160°F)

 Note: Remove the steaks from the oven when their internal temperature is 5-10°F below your desired doneness, as they will continue to cook while resting. Cooking times may vary based on steak thickness and weight.

Remove the steaks from the skillet and place them on a plate. Tent loosely with foil and let them rest for 5-10 minutes to allow the juices to redistribute. Don’t skip this step for the juiciest results!

Serve the filet mignon with the garlic cloves and a drizzle of the rosemary-infused butter from the skillet. 

Steak Size Recommendations: For standard filet mignon, aim for 6-8 oz per steak (1.5-2 inches thick). Petite filet mignons are typically 4-5 oz (1-1.5 inches thick). Adjust cooking times accordingly.

Internal Temperature Tip: Use a meat thermometer for accuracy. The temperatures listed are pre-resting; the steaks will rise 5-10°F while resting.

This recipe is a fantastic way to elevate a classic filet mignon into something truly memorable. The combination of a perfectly seared crust, tender interior, and the fragrant notes of rosemary and garlic makes every bite a delight. Plus, the method is foolproof as long as you follow the timing guidelines and allow the steaks to rest. Whether you’re a seasoned home cook or a beginner looking to impress, this dish will make you feel like a pro in the kitchen.

 Next time you’re craving a restaurant-quality meal at home, give this Sizzling Rosemary-Garlic Filet Mignon a try. It’s a recipe that’s sure to become a favorite for special occasions or even a cozy weeknight dinner. Bon appétit!

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Maroulosalata: A Fresh Twist on Greek Salad

I’ve always been a salad enthusiast—honestly, I’ve never met one I didn’t enjoy. I thought I’d tasted every variation out there until I stumbled upon Maroulosalata, a Greek lettuce salad that’s a refreshing departure from the classic Greek salad I know so well. What won me over? Its simplicity, the burst of flavor from fresh dill, and how quickly it comes together. Crisp, light, and vibrant, this salad is destined to be a summer staple in my kitchen—and I’m betting you’ll feel the same!

Maroulosalata (Greek Lettuce Salad)

 1 head romaine lettuce

3 green onions, chopped

¼ c. + 1 t. Melissa’s fresh baby dill, chopped

¼ c. feta cheese, crumbled

 For the Dressing:

2 T. olive oil

Juice of 1 lemon*

¼ - ½ t. kosher salt

 A key tip for this salad: your lettuce must be completely dry for the best texture and flavor. A salad spinner is your best friend here! Start by washing the romaine lettuce, then chop it finely using a lettuce knife (a plastic one that works great to avoid browning, you can find one here). Spin it repeatedly in the salad spinner until it’s bone-dry. Transfer the lettuce to a salad bowl, mixing bowl, or whatever you’ll use to toss it, and pop it in the fridge for 30 minutes to chill.

 Once chilled, take the lettuce out and toss in the chopped green onions, ¼ cup of fresh dill, and crumbled feta.

For the dressing, grab a small bowl and combine the remaining 1 teaspoon of dill, olive oil, fresh lemon juice, and kosher salt. Whisk it briskly until the mixture emulsifies into a bright, zesty dressing. Drizzle it over the salad, toss everything together, and serve right away.

 This recipe makes two generous side salads or one satisfying main dish.

 

The crisp romaine, tangy feta, and aromatic dill paired with that simple lemony dressing—it’s a match made in heaven. I love how fast it comes together, leaving me more time to enjoy the sunshine. Trust me, this Maroulosalata will be your go-to for warm-weather meals!

* I used the juice of a Melissa's Bergamot orange and it was FANTASTIC!!

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Quick & Delicious Blackened Salmon

 

I love cooking, but some nights I just don’t have the energy. That’s where my blackened salmon comes in—it’s the fastest dish I know, beating even a hearty sandwich for speed. I thaw my salmon the night before, skin it using the boiling water trick (so easy!), and have this restaurant-quality meal on the table in under 15 minutes. This dish is my go-to when I want something fast, flavorful, and fuss-free. Try it—you won’t be disappointed!

Blackened Salmon Recipe

Blackened Seasoning (makes loads)
3 T. paprika

2 T. garlic powder
2 T. onion powder
2 t. ground dried thyme
2 t. ground black pepper
2 t. cayenne pepper
2 t. dried basil
2 t. dried oregano
1 t. salt
¼ t. celery seed
¼ t. sugar

For the Salmon
1 4-oz. salmon fillet (or more if cooking for others) 
2 T. butter (plus extra melted butter for coating) 
1 t. oil 

Mix all the blackened seasoning ingredients in a bowl. Store extras in an airtight container—you’ll have plenty left over!

Heat 2 tablespoons of butter and 1 teaspoon of oil in an 8-inch sauté pan over high heat. Turn on your exhaust fan (trust me, it gets smoky—my smoke detector hates this dish).

Brush the top of your salmon fillet with melted butter, then coat it generously with the blackened seasoning.

When the pan is sizzling hot, place the salmon spice-side down. Let it cook undisturbed for 3-5 minutes (I do 3 for mine), until it’s beautifully blackened. 

While it cooks, brush the exposed side with more melted butter and sprinkle heavily with seasoning. Flip the fillet and cook for another 3-5 minutes, until blackened and the fish flakes easily with a fork. 

Serve immediately and enjoy restaurant-quality flavor in record time! 

Serves 1 (scale up as needed)

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Love Letter to a Garden by Debbie Millman, Reviewed

 

I adored Love Letter to a Garden by Debbie Millman (scheduled for release on April 15^th). It’s a tender, beautifully crafted tribute to the slow, messy, and deeply personal act of gardening—and it hit me right in the heart. Millman’s story of evolving from a self-proclaimed “bad gardener” to someone who nurtures a living, breathing space resonated with me in ways I didn’t expect. Her journey reminded me so much of myself growing up, fumbling through my own attempts to coax life from the earth. Like Millman, I’ve carried plants—and their stories—across thresholds of my life. When she writes about digging up her neighbor’s rhododendron after they passed away to bring it into her own yard, I felt a pang of recognition. I did the same thing when I had to sell my parents’ house. I couldn’t bear to leave everything behind, so I unearthed one of their lilies, its roots tangled with memories, and replanted it in my own soil. That act was less about gardening and more about holding onto something precious—a thread connecting past and present.Millman’s book also stirred up vivid childhood memories for me. As a little girl, I’d pluck seeds from the fruit my mother fed me—peaches, apples, whatever I could get my hands on—and plant them in Tupperware containers filled with sticky clay soil from our backyard. I’d line them up on my bedroom windowsill, much to my mother’s dismay. The mess was undeniable—smudges of dirt on the glass, a snaggled chaos of sprouting attempts—and the view from the street was far from picturesque. But to me, those containers were tiny worlds of possibility. Reading Millman’s reflections brought that scrappy, determined little gardener back to life in my mind.

  

What I love most about this book is how it captures gardening as a philosophy, not just a task. It’s about patience, persistence, and the quiet joy of watching something grow alongside you. The simple recipes from Roxane Gay, using ingredients from Millman’s garden, add a delicious warmth to the story, while the visual beauty of the book itself makes it a treasure to hold. Love Letter to a Garden is a gem—small, sparkling, and meant to be shared. It’s the kind of book that plants a seed in you, one I know will keep growing in my own heart.

Preorder here.

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 Many thanks to the publisher, author, and NetGalley for providing me with an advanced digital copy of this delightful book.

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