Rich Slow Cooker Beef Stew

 

When the cold snap hits, nothing beats a steaming bowl of hearty beef stew. Last weekend, I simmered a big pot in the slow cooker, paired it with freshly baked focaccia, and it was pure comfort.

Like many, I love potatoes in stew… but not in the stew. They always turn mealy and mushy. My solution? Keep the potatoes out of the pot and serve the rich, flavorful stew over a perfectly baked potato instead. The contrast of tender beef and veggies with that fluffy, hot potato is unexpectedly delicious and satisfying.Rich Slow Cooker Beef Stew

4 strips thick-sliced bacon
2 lbs. stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 (16-oz.) bag baby carrots
1 large Melissa’s organic yellow onion, diced
4-6 large crimini mushrooms, quartered
3 cloves garlic, minced
4 c. beef broth
4 T. tomato paste
2 T. Worcestershire sauce
2 t. dried thyme
2 t. dried rosemary
2 t. smoked paprika
2 t. espresso powder
1 t. caraway seeds
1 t. Montreal Steak Seasoning
2 bay leaves
¼ c. flour (for thickening)
Salt and pepper, to taste

 Fry bacon in a large cast iron skillet over medium heat; drain bacon on a paper towel-lined plate and crumble.

Season beef with copious amounts of salt and freshly ground black pepper. Add beef to the skillet in which you cooked the bacon and cook until evenly browned, about 2-3 minutes. Remove beef to a 6-qt slow cooker and top with the crumbled bacon. In the same pan, sauté onions, mushrooms, and garlic until onions are translucent. Stir in beef broth, tomato paste, and Worcestershire to deglaze the pan, and then pour into slow cooker on top of the beef and bacon.

Add potatoes, carrots, onion, mushrooms, and garlic. Stir in thyme, rosemary, paprika, espresso powder, caraway seeds, steak seasoning, and bay leaves until well combined; season with salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

Serve immediately, garnished with parsley, if desired.

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Crunchy Bacon Cheddar Stuffed Celery

Who says healthy snacks have to be boring? This Crunchy Bacon Cheddar Stuffed Celery is the perfect blend of creamy, cheesy goodness with crispy bacon and a satisfying crunch from fresh celery. They're easy to whip up, packed with flavor, and a sneaky way to enjoy some veggies. Whether you're prepping for game day, a party platter, or just an after-school treat, this no-cook appetizer (aside from the bacon) is a total winner!

 Celery might seem like it's mostly water (about 95%!), but don't underestimate it—this humble veggie is loaded with good stuff. It's a great source of vitamins A, C, and K, plus important minerals like potassium, folate, and magnesium. These nutrients support everything from a strong immune system and healthy bones to better digestion and heart health. That's why celery makes an excellent snack choice for all ages, from kids to adults. The natural crunch and mild flavor pair perfectly with richer fillings, turning a simple vegetable into something irresistible.

And here's the best part: these stuffed celery bites are super kid-friendly! The creamy cheese and crispy bacon make them fun and tasty, so it's an awesome way to sneak more vegetables into your children's diet without any fuss. Kids love the "boat" shape and the familiar flavors of cheese and bacon—it's like ants on a log, but upgraded!

Plus, this recipe is incredibly convenient. You can make the filling ahead of time (up to a day in advance) and stuff the celery just before serving. That makes it ideal for parties, potlucks, or Super Bowl spreads—no last-minute stress, and they hold up well in the fridge. Low-carb, gluten-free, and crowd-pleasing? Yes, please!

This recipe serves about 8-10 as an appetizer (makes 32 pieces). It's straightforward with minimal prep!Crunchy Bacon Cheddar Stuffed Celery

 8 large celery stalks

1 8-oz. pkg. cream cheese, room temperature

2 T. sour cream

½ lb. bacon, cooked and crumbled

1 c. shredded sharp cheddar cheese

1 T. dry ranch seasoning mix

⅛ t. garlic powder

⅛ t. freshly ground black pepper

2 green onions, thinly sliced

 Wash and dry 8 large celery stalks. Cut them into fourths, set aside.

 Place the cream cheese, sour cream, bacon, cheese, ranch seasoning, garlic powder, pepper, and green onions into a medium bowl. Beat with an electric hand mixer until thoroughly blended.

Use a butter knife or small spoon to generously fill each celery piece with the cheese mixture. Pile it high for extra indulgence!

Arrange on a platter and enjoy right away, or cover and refrigerate until ready. Leftovers keep well in an airtight container in the fridge for up to 3 days.

Tips: For easier handling at parties, chill the stuffed celery for 30 minutes before serving—it helps the filling set. You can also garnish with extra green onions or a sprinkle of cheddar for a pretty presentation.

These bites are addictive—the salty bacon, tangy cheddar, and cool crunch of celery create the ultimate flavor combo. Give them a try and watch them disappear!

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The Coziest Coffee Cocktail: Creamy Espresso Martini

There's something undeniably cozy about a cocktail that combines the bold kick of espresso with smooth, creamy liqueurs—especially during the colder months. This Creamy Espresso Martini is like an Espresso Martini's richer, warmer cousin. With equal parts freshly brewed espresso, vodka, Kahlúa, and Baileys, it comes together in seconds and truly warms you from the inside out. One sip, and you'll feel that comforting coffee buzz mixed with velvety sweetness. It's dangerously delicious!

I first discovered this gem on Inside the Rustic Kitchen, and it's become my go-to for after-dinner drinks, holiday gatherings, or just a fancy night in. The best part? It's ridiculously easy to remember—equal parts of everything. No complicated measurements needed.

 Creamy Espresso Martini

(Serves 1)

 1 oz. freshly brewed espresso (strong is key!)

1 oz. vodka

1 oz. Kahlúa coffee liqueur

1 oz. Baileys Irish Cream

Ice

3 coffee beans, for garnish (optional, but so elegant)

Fill a cocktail shaker with plenty of ice.

 Pour in the hot espresso, followed by the vodka, Kahlúa, and Baileys.

 Secure the lid and shake vigorously—the harder you shake, the frothier the foam on top!

 Strain into a beautiful, chilled coupe glass, like I did.

 Garnish with three coffee beans floating on top for that classic barista touch.

Tips for the Perfect Creamy Espresso Martini

 Strong espresso is non-negotiable—it balances the sweetness and gives real coffee depth.

 Want it sweeter? Swap regular vodka for vanilla vodka. Instant upgrade!

 Serve it right after shaking while the foam is at its peak.

 This one's best enjoyed fresh, but you can easily double or triple for a crowd.

 If you're a fan of coffee cocktails, this one hits all the right notes: rich, creamy, slightly bitter, and oh-so-satisfying. It really does warm you from the inside out—perfect for cozy evenings. Cheers!

(Recipe adapted from insidetherustickitchen.com) 

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Refrigerator Roulette, Round Two

Image by ChatGPT.

So… it would appear when Best Buy tells you they’re going to make a delivery between 1 PM and 5 PM what that really means is 6 PM. That also means that they’re going to try to swap out your current brand new but dented refrigerator with one that is slightly newer, but dented even more enthusiastically. At which point, we were no longer discussing appliances; we were discussing principles.

 Suffice it to say that I am NOT happy. I have now spent days living with a refrigerator that is technically functional but spiritually unsettling. It is nearly empty because I don’t want to load it with groceries only to empty it again for the next swap. Everything that didn’t seem worth hauling upstairs lives in the basement refrigerator, which means I spend my day running stairs like I’m training for something. What, I’m not sure. Survival, perhaps.

 Customer service insulted me by offering me a $200 discount. I barked with laughter. I told them $1000 or nothing, asking how they would feel about buying a brand new car and th​en settling for one with dents. So, yes, we are doing this again, but not until March 14 (!!!) when one of this type becomes available. This does mean that I will be filling up the refrigerator and freezer, and have an even bigger job emptying it for the next swap, on what will undoubtedly be too warm a day to take advantage of the deck. Another day blocked off. Another round of waiting. Another opportunity to reflect on how precious time actually is, especially when you are, as I delicately put it, hurtling toward the grave and not interested in wasting entire days on refrigerator roulette.

 There was, however, one small victory. I insisted that they hook up the water line, something the previous delivery person had neglected to do. I now have cold water, crushed ice, and cubed ice. I will absolutely be needing all three, especially when paired with the gin and vermouth that I’ll no doubt be downing while waiting for the next round.

You probably think that this is the end of the story. Of course not! Life clearly enjoys a good plot twist. Last time the swap took over an hour. I didn’t want food sitting on the counter that long, so I boxed everything up—four trips because I can’t carry much at once—and set it all out on the deck.

Wouldn’t you know it: on the one night I decide to turn my back deck into temporary cold storage… it snowed.

I stood there watching fat flakes land on my milk, my leftovers, and my rapidly diminishing patience. The universe has impeccable comedic timing.

March 14th can’t come soon enough. Or maybe it can. I’m not sure I have the emotional bandwidth for another episode.

Until then, if anyone needs me, I’ll be on the deck with a martini, a bag of frozen peas, and the kind of quiet rage that only comes from spending an entire day waiting for someone else’s incompetence.

To the powers that be at Best Buy and KitchenAid: this is inexcusable. A refrigerator should keep food cold, not inspire endurance training, weather-based improvisation, and cocktail consumption. 

Image by ChatGPT.

 Now, if you’ll excuse me, I have ice to use.

Val McDermid’s Winter Made Me Fall Back in Love with the Season, a Review

 

Val McDermid’s Winter caught me at exactly the right moment. I’ve always had a complicated relationship with the season: as a child I adored it, as a working adult I tolerated it, and now, creeping toward what the poets politely call “the winter of life,” I mostly dread it. Yet somehow this slim, illustrated volume turned the gloom around for me. Reading it felt less like opening a book and more like settling down for a long, fireside chat with an old friend who happens to love the very things I’ve started to resent—the iron-cold air, the early dark, the whole damp Scottish midwinter package.

McDermid writes with the ease of someone talking across a kitchen table, drifting between memories of childhood sledging in Fife...

 To read the rest of the review, go to my sister blog, Book'em here.

 You can (and you MUST!) get a copy here.

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

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Creamy Lemon Spinach Mafaldine: A Simple Yet Elegant Pasta Delight

 

I love discovering new pasta shapes—there's something so satisfying about how the right noodle can elevate even the simplest sauce. Recently, I picked up a package of mafaldine (also known as mafalda or reginette) on a whim. Those beautiful, long ribbons with ruffled, wavy edges instantly caught my eye. They look so sophisticated, almost like delicate lasagna noodles that decided to go for a frilly upgrade.

 Tonight, I decided to pair them with a creamy, bright sauce that comes together in the time it takes to boil pasta. The result? This Creamy Lemon Spinach Mafaldine. It's rich from heavy cream and Parmesan, earthy from spinach, fragrant with garlic, and lifted by the sunny zest and juice of a Meyer lemon (though regular lemon works beautifully too). The sauce lightly clings to every ruffle of the mafaldine, making each bite feel a little fancy without any real effort.

 This dish is perfect for a cozy weeknight dinner for two, or as an elegant side alongside grilled chicken or fish. It feels restaurant-worthy but uses pantry staples and comes together in under 30 minutes. First time trying mafaldine? You're in for a treat—the wavy edges hold onto the silky sauce like they were made for it. 

Creamy Lemon Spinach Mafaldine

Serves 2 as a main, 4 as a side

 ½ lb. (8 oz.) mafaldine pasta

3 T. butter

1 (10-oz) pkg. frozen chopped spinach, thawed and squeezed very dry

¼ t. kosher salt (plus more for pasta water)

4 cloves garlic, minced

1 c. heavy cream

Zest and juice of 1 large Meyer lemon (or regular lemon)

½ c. freshly grated Parmesan, plus more for serving

Freshly cracked black pepper

 Bring a large pot of well-salted water to a boil. Cook the mafaldine until al dente according to package directions.

 Meanwhile, melt the butter in a large, heavy-bottomed skillet over medium heat. Add the squeezed spinach and ¼ tsp salt. Cook, stirring, for 1 minute to warm through.

 Add the minced garlic and cook another minute until fragrant and softened.

Slowly pour in the heavy cream, add the lemon zest and Parmesan, and stir to combine. Reduce heat to low and let the sauce gently simmer and thicken while the pasta cooks.

 When the pasta is al dente, use tongs to transfer it directly into the sauce (a little pasta water clinging to the noodles is perfect). Add 2 Tbsp lemon juice (or more to taste), plenty of black pepper, and toss everything together over low heat for 1 minute. The sauce should become silky and coat the pasta beautifully.

 Serve immediately with extra Parmesan and black pepper.

Give mafaldine a try—you'll love how those pretty ruffled edges make even a simple creamy pasta feel special.  

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Cream Cheese Pinwheels: A Classic 70s Party Appetizer Making a Comeback

 

Remember those glorious party spreads from the 1970s and 80s? The ones loaded with retro appetizers that everyone devoured while chatting around the holiday table? Welp, they're back in style! These Cream Cheese Pinwheels were a staple at my aunt's legendary Christmas Eve gatherings after church. Along with glazed chicken wings, Swedish meatballs, and toasted ravioli, these colorful tortilla roll-ups were one of my favorites. Easy to make ahead, perfect for feeding a crowd, and bursting with creamy, tangy flavor—they bring instant nostalgia with every bite.

This tried-and-true recipe uses just a handful of ingredients, but I've included pro tips and popular variations to make them even better. Whether you're hosting a holiday party, game day get-together, or just craving a throwback snack, these pinwheels deserve a spot on your table.Nostalgic Ranch Cream Cheese Pinwheels

 2 8-oz. pkgs. cream cheese, softened

1 1-oz. pkg. ranch dressing mix

2 green onions, minced

4 12-inch flour tortillas

½ c. shredded Cheddar cheese

½ c. red bell pepper, diced

½ c. diced celery

1 2.25-oz. can sliced black olives, drained

In a medium bowl, mix together the softened cream cheese, ranch dressing mix, and minced green onions until well combined. 

Spread the cream cheese mixture evenly onto each tortilla.

 Sprinkle evenly with the shredded Cheddar cheese, diced red bell pepper, diced celery, and sliced black olives.

 Roll up the tortillas tightly, then wrap each roll securely in aluminum foil.

 Chill in the refrigerator for at least 2 hours or overnight.

 To serve, unwrap the rolls, trim off the ends, and slice into 1-inch pieces.

Try half a packet of Fiesta Ranch for a fun twist.

 Spread the cream cheese mixture all the way to the edges, but leave the last ¼ inch with just cream cheese (no veggies)—it acts like glue. 

 Avoid chunky veggies near the outer edge, wrap tightly with the seam side down before foiling, and have toothpicks ready if needed.

Deli version — Add thin slices of good roast beef and a touch of horseradish sauce.

 Mexican twist — Swap ranch for taco seasoning, add chopped cilantro and Melissa’s pickled jalapeños, and use Pepper Jack cheese for heat.

These pinwheels are the perfect make-ahead appetizer—slice them right before serving and watch them disappear.

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Flu Shot Cocktail. Because you need it.

 

If you've been following this blog for a while, you'll know about my deep affection for foreign television—German shows in particular, and the long-running “Tatort” franchise most of all. Recently, while binge-watching the Vienna-based “Tatort” episodes, I caught something delightful I'd never heard before. One of the main detectives was feeling under the weather, and his partner suggested he get a “flu shot.” Not the needle-in-the-arm variety, but the kind you drink—with great pleasure.

A quick bit of research revealed that this warming cocktail goes by many names and variations, but after testing several, I've landed on what I believe is the absolute best version. With deep winter upon us and colds and flu circulating everywhere, consider this your tasty line of defense. Forewarned is forearmed… and deliciously so.

Flu Shot Cocktail

1 c. (or less) hot water
1 T. fresh lemon juice (I used one of my home grown Meyer lemons)
1 T. honey
2 oz. peach schnapps
Optional: an extra squeeze of fresh lemon at the end for brightness

Stir the honey into the hot water until fully dissolved, add the lemon juice and peach schnapps, give it a gentle stir, and enjoy slowly while curled up on the couch. It's soothing, warming, and just sweet enough to feel like a treat rather than medicine.

You can find the adorable seasonal mug here.

 

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Nothing Is Ever Simple (Featuring a Refrigerator and My — GASP! — Underwear)

Location of dents indicated by "x."

 

As with most things in this house, the refrigerator delivery came with both good news and bad news—because why would it ever be just one or the other?

 The good news: the new refrigerator arrived. It is a KitchenAid 26.2 cubic foot, multi-door French door refrigerator with a platinum interior and stainless steel exterior, as I mentioned here. It even has a fingerprint free exterior (something I wasn’t aware of when I bought it), as well as offering up two different kinds of ice – crushed and cubed – something else I wasn’t aware of when I bought it, so I was pretty pleased. In other words, it is beautiful. The delivery crew removed both the front door and the storm door to get it inside, hauled the old refrigerator out without incident, and slid the new one neatly into place. It fits perfectly, which already felt like a small miracle.

 The bad news: everything else.

 First, I was informed that they would not be connecting the water line unless I paid extra. This was surprising, given that my receipt said otherwise, but I decided to put that argument on hold for another day. I have learned to pace myself.

Second...the dents. Over the phone customer service offered money off, but I declined. When I pay for showroom perfection, I don’t want something that looks slightly used. It would be like hiring a hitman and being satisfied with a simple bruise. I am not keeping a visibly dented refrigerator that I plan to look at every day for the foreseeable future. So yes, technically I now have a refrigerator—but practically speaking, I do not, because once the return is scheduled and a new one is on its way, it would be pointless to fill it up with groceries, only to take them all out again.

Still, it’s something.

But wait, there’s more.

 While disconnecting the water line from the old refrigerator, one of the delivery men warned me that a little water might leak onto the floor and asked if I could get him a towel. No problem, I said confidently, heading for the laundry room. I opened the dryer, fully expecting a warm, fluffy load of towels—only to discover that I had outsmarted myself earlier in the day by actually folding the laundry and putting it away. All of it.

 Thinking quickly, I opened the washer, full of yet-to-be-laundered clothes and such, grabbed a towel, and turned back to hand it to him. And that’s when momentum, physics, and fate intervened. Along with the towel, I unintentionally flung a pair of my underwear directly at the poor man.

 The mortification was immediate and complete.

 To his credit, he reacted with admirable professionalism, pretending that nothing unusual had occurred, while I stood there silently questioning every decision I’ve ever made. Somewhere between the refrigerator, the dents, and airborne underwear, I accepted what I probably should have known all along: nothing in this house happens without incident.

 (Those of you who know me personally will recall the time I inadvertently flashed my underwear, in a similar fashion, to the UPS man. That time a dryer was also involved, but the underwear was stuck to the robe that I had quickly pulled on in order to answer the door, rather than flung into his face.)

At least the refrigerator is beautiful. Even if it’s only visiting.

Creamy Boursin Pasta con Broccoli: Ready in Under 30 Minutes!

 

If you’re a pasta lover like me, you know that classic pasta con broccoli holds a special place in the heart—especially when it reminds you of your favorite local Italian spot. But let’s be honest: some versions require too much fuss for a weeknight dinner. That’s why I’m obsessed with this super-simple twist that uses Boursin cheese for an instant flavor upgrade. The shallot and chive variety brings herbaceous, garlicky magic that shines through, turning a handful of ingredients into a creamy, restaurant-worthy dish with practically zero effort.This Boursin Pasta con Broccoli is rich, comforting, and ready in under 30 minutes. Perfect for busy evenings when you want something indulgent without the hassle. It serves two generous main portions or four as a side—ideal for date night or family dinner.

Boursin Pasta con Broccoli

6 oz. orecchiette pasta(or any short pasta you love)
2 c. fresh broccoli florets
1 (5.2-oz) package Boursin Shallot & Chive cheese
½ c. heavy cream
Pinch of salt
¼ t. freshly ground black pepper

Bring a large pot of well-salted water to a boil. Add the orecchiette and cook according to package directions until al dente.

During the last 2-3 minutes of cooking time, add the broccoli florets to the pot with the pasta. This saves you an extra pan and keeps things simple!

While the pasta cooks, warm the Boursin cheese and heavy cream in a large skillet over medium heat. Stir gently until the cheese fully melts into a silky, creamy sauce.

Using a spider strainer or slotted spoon – stop draining pasta! –, transfer the cooked pasta and broccoli directly from the pot to the skillet. The starchy pasta water clinging to the noodles will help thin and smooth the sauce perfectly.

Toss everything together until beautifully coated. If the sauce feels too thin, let it simmer for a minute or two to thicken. Season with salt and black pepper to taste. 

This dish is pure comfort: tender pasta, bright green broccoli, and that irresistible garlicky-herb cream sauce. Once you try it with Boursin, you’ll never go back!

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